Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-22
MRS. WILSON SUGGESTS
TASTY WEEKS MENUS
How to Vary Meals With Occasional Sauce in Lieu of
Fresh Fruit-Dessert Can Be Made From
One-Egg Cake.

,copyrnEht 1919, Mrs NJ A. wilsoun
The family quickly tires Of fresh
fruits when they are served three
times day. Keep the fresh fruits
for breakfast and an occasional sauce
or for varie,y's sake at the evening
meal.
Fresh fruits supply US with the
necessary mineral salts and vitamines
which arc SO essential TO our physical
we'll being For this reason they
should be used abundantly during their
short season. Each housewife should
also can and conserve by making into
jams and jcllis all the fruits that She
can possibly afford The children and
also the older folk VIII relish 4 spread
OF jam and jelly OF bread when but
ter !E SO Very high priced.
The housewife who plans an ample
supply OF Jelly for her preserve closet
need not worry about the cream being
late in the morninS during ;ne winter
months. She can place one-halt glass
OF good home made Jelly IN a mixing
bowl and add the white OF one egg and
beat this mixture with dover egg
beater until it forms stiff merlnguc
This viii replace the cream and also
have food value as we'll. Any favor
Jelly Will do.
De.sert Made From Onc-Err Cake.
Three-auarters cup Of sugar,
one egE.
Four tablespoons of shortening.
Two cups OF -four,
-Four teaspoons OF baking powder.
One teaspoon of vanilla extract,
Three.qusrters cup Of water.
Beat just enough 10 mix and then
pour into lostshaped pan and bake
FORTY minutes in moderate oven.
Cool.
This cake may De GU; into slices and
covered with crushed and sweetened
fresh fruit and serve with Thin Gust
ard sauce or i; may be topped with a
fruit whip made from
One-helf glass ot Jelly
White OF one egg.
Beat until the mixture holds is
Stone and cook cherries. adding one
cup OF sugar To one pound OF stoned
cherries: raspberries, hiackberrics,
huckieberr!es or Sliced peaches may all
be used for this recipe.
Serve fruit custard pies. They are
delicious.
To make: Line pie tin with plain
pastry and then cover the bottom Of
biackberries, raspberries, husbleber-
ries or sliced peaches. Now place
One cup Of milk.
one-half cup of sugar
One whole egg,
Yolk OF one egg
in mixing bowl and beat with an
egg beater 10 mix. Pour over the
tInlt ana paKc In SLOW oven until
the custard is firm in the center. Cool
and then pile high with fruit whip
Dust lightly with nutmeg and serve.
A suEEcstivc Weekly Menu.
Purchase a smoked tongue for the
Sunday dinner Soak the tongue on
snd then place in deep saucepan and
One onion, cut in slices,
one carrot cut in diccS,
one Glove,
one taggot OF soup herbs
and sufficient boiling water to cover
the tongue. Bring TO boil aud cook
gensly until the skin viii peel from the
tongue Let cool in the liquid and
ice TO chill. The tongue may he cook
ed over night in the freless.
SUNDAY.
Breakfast.
CantalouD.
Boiled Fresh Mackerel
Whole Boiled Potatoes
Sliced Tomatoes
Watercrcss Coffee
Dinner
Cherry Fruit Soup
Chilled Sliced Tomatoes Radishes
Cold Sliced Tongue
RavaRotte Sauce
coconut Nadding Lemon Sauce
Cherry Fruit Soup.
Place ,wo cups OF stoned cherries in
? saucepan and add one quart Of water
BRING 10 poll and cook slowly until
,nu!i is soft rool and then rub
onena!f cup of sugar
pe1: iaA. FsT9nt3s o: c0rrsjaicn,
p,nrr..-f :. " neg
or Q! pN. sSs.
st,E dissolve sugar amd starch B!iue
20 DO! Coos for I'VE minutes Now
add s:.f.! bea:en white OF egg 6.aiiyg
EArc - thoroughly lend COOL and
ptlr INTO lheE2ei glasses and serve ice
Cold sliced Tongue
O., ne tongue into mic. my, sian,
ing SLICES Line = large platter win
!eituc- ana tnen place = mound o.. 20
ieto sa a. IN ne center. Garnish with.
bees. Lay rns slices 81 ,ona.i,a or.
tapping around tne edge Of tn. pottio
salad.
Hasnsoit. sauce.
thop Yer! fns sufficient uarsi.. ga.
measurc
cne-haif cup
one large green pepper
one onion.
One ieth
Place in = bowl and add
pre cup Of nayonua.se
one teaspoon Of salt
one teaspoon Of papgins
one half teaspoon of mustard
Two teaspoons n lemon iuic.
memo vel l" tnorouEhly miA
toconut Pudding.
PIhce in mixing boyl
one cup Of brcadcrurnbs
one cup Of s.f,cd -four
one malt teaspoon Of salt
One One tablespoon Of baking powder
One egg
One cup OF milk
Beat 20 thoroughly mix ana iueu pol,r
INTO vel! CREASED vustard cups or ma