New Britain herald., 1919-11-17

In the kitchen of her own numc Sis ter Mary cooks daily for family of four adults. She brought to her kitch- en an understanding of the chemistry of cooking, gained from study of do- mestic science in a state university. Consequently the advice she offers is a happy combination Of theory and practice. Every recipe she gives is her own, first tried out and served at her family table.
 I find that that if l have some deh- mite plan of attack" formulated for my days work things get done a whole lot easier
 Hard and fast rules for doing given task at a given time on a given day make for routine that is rather deadly and uncomfortable to all mem- oers of a family.
 For instance, l do like to wash on Monday but if for some reason US not convenient there's no great hafm done and no time need be wasted. on Monday I can accomplish some Of the little odd jobs that have been cry. Ing to be done for days
 in planning days work the prepa- , ration Of the meals is the first consid- eratlon. If I'm going to have to spend
 
 not plan to do much but the usual dusting and strengthening. Days that are set aside for cleaning 1 arc days of simple dinners. The working out of a plan for the 1 logical succession of ta slls will mean 8 saving of time and strength to every i housckeeper # Menu for Tomorrow BreakfaSt-Grape" fruit griddlt | cakes, syrup, coffee
 Luncheon-scrambled eggs witr l rice, brown bread and butter, marma. 1 Jade, tea
 Dinner-Rolled flank of beef, mash. ed potatoes, baked squash endive with French dressing. bread, and butter : grape pudding, coffee.
 My Own Recipes. i Endive is in the city market. : throughout the year, but during Janu. uary, February. March and April the 1 supply is imported, Endive belongs ] 10 the chicory family and was a native 1 or Asia but has been naturalized into the United States. It is a valuable 1 salad plant for fall use.
 Scrambled Eggs With Rice
 3 eggs.
 1-2 cup cooked rice.
 3-4 cup milk
 teaspea4A salt. 1..
 IA teaspoon pepper.
 , tablespoons butter. | Mix milk and rice thoroughly. Mel i butter in a frying pam Turnric an6 I milk into pan and whcnihott add eggs 7, unbeaten Stir mixttii-e efthso fork while it is cooking Add salt and pep. per- Cook until of creamy consist. ency. ,~- Rolled Flank ofaBcef.~ 1 flank steak ... .f .,.F b Suet. ,. .ir-.- ..s.- .'...r. .. 5~ 1-4 cup carrot cubes. -..: 1 cup boiling water. ... ..E small onion. u"t-.s 1-4 cup celery (diced) 1 cup soft bread. teaspoons melted butter. 7 teaspoon salt. Is teaspoon pepper. Trim edges of meat, sprinkle witt salt and pepper, spread with stuffing Roll and tie. Arrange vegetables in 3 roaster and put the meat roll on them, Chop suet and put on top meat. Pout the boiling water in the pan, cover an6 put in hot oven. Roast covered for 2C minutes, then uncover and cook SC minutes longer. Make gravy from drippings in the pan. Make the stuff ing Of the bread, melted butter, salt and pepper and q little water if neces- sary. Mix thoroughly.
 Grape Pudding. .a.'
 ? cups grape juice:
 1-3 cup cornstarch.
 , teaspoons butter
 ? eggs. ..f
 1-4 cup sugar. #
 ? cups milk. --e-...,r
 IS teaspoon salt. d.
 1 tablespoon four
 1-2 teaspoon vanilla.
 If the grape juice is unsweetened add 1-2 cup of sugar. Dilute corn starch with enough cold grape juice to pour easily. Heat. grape juice and when boiling stir in cornstarch ano butter and few grains of salt. Cook. stirring constantly, until the mixture is transparent. Separate whites and yoIks of eggs and beat whites til stiff and dry. Fold into the grape juice mixture. Pour into individual molds and chill. Serve with custard sauce.
 ClIStafd Sauce.
 Mix egg yolks, sugar and salt. Scald milk and slowly add to egg mixture Return to double boiler and cook stirring constantly, until it coats the spoon. When cool add vanilla.
 We're hitching aeroplanes instead . of wagons to stars now.