Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-04
ny MRS. n. a. WILSON.

COPYRIGHT, l9iv, by Mrs. NJ, a. Wilson.
~! rights rcsrrvcd.)
oliub,'n 10 th1 markets affords roal
rn vegetables arc coming In more
n"u.iuIiy Asparagus has mado It's
ppe,airanco and In u TOW morN weeks
I, MI riah2 reasonably priced. Hhubarb
IN, ,',', IN" fnct that tho rhubarb pie.
tns roll and Bhortcake AFRO doll
" cEhs ahu attractive at This soaron.
o ots That you aeon arc the Bermuda
o'htoes; thoy are very good and they
cod no peoling, just u i!ttio light
Plenty Of Peas Out.
tSmainc and endive salads arc stin
tho stalls Southern peas and beams.
ON the green and wax variety. are
while eouth-rn tomatoes are plen-
fhui az 90 cents pound.
rieh and oysters are abundant. and
yue WISE housewife will give the family
~ oyster trent before the season ends.
on know oysters are off the menu
ma are taboo after April 80 until the
ext September. shad is plentiful and
ign in price. ranging from 40 TO so
snts per pound. II you decide upon
nag ss}s- be sure that you have the tsn
iclt- II buck. and the roe. II roe shad.
Melt Is Delicious.
Tho mclt Is delicious and may be
ooked just like the roc. either by
rolling or Dipping in fiour and then
yins IN fat ,Garnish with strips OF
aeon and parsley.
Fresh mackerel, sea bass. perch. cod.
a!iout- salmon and founder are on
re stalls. and AFFORD a wide selection.
,ow that many OF our boys arc re-
iTning home. plan TO have a couple
them for dinner. They will en-
~ the treat. and IL need not add
real You know We al! need an oc-
asional guest TO speed up our culinary
apartment
sample Menu.
BREAKFAST.
Sliced Oranges
Cereal and Cream
H feaenfd EEggs on w, Ma mes.
'aercress Coffee
Baked Oysters
Yankee Meat Pic
Tomato Salad
Rhubarb Roll Coffee
{e!c,y Radishe.
Fruit Salad Tea
N marketing purchase the staples.
eek; Other than this for a family Of
these menus will require
rive medium-sized oranges,
Six eggs,
7 One quarter peck OF potatoes.
Two pounds Of s,cwing beef.
Two carrots.
One can OF pca1.
One quarter peck OF spinach
< One head OF lettuce.
4 Two tomatoes.
one bunch % rhubarb
: One bunch o. celery.
one bunch OF radishcs
one bunch OF scallions
one half pound of cheese.
One banana,
One apple,
One small package OF coconut
cereal. cream. coffee. tea, seasoning
icludcd under the heading OF weekly
-aples. and with the exclusion of these
Ills menu may be purchased for
oout 33.25.
Ponchcd ExK. on Wames.
Prepare a waffle mixture as follows:
One cupful of milk.
Three-quarters cupful o. water.
Two cupfuls OF s;t,ed -four.
Three teaspoonfuls OF baking pow
Ter.
One teaspoonful OF salt,
Two teaspoonfuls cf sugar
One tcaspoonful OF shortening
q a mixing howl and beat. usin. an
,gg beater until the mixture is free
rom Jumps. Have the waffle iron
cry hot when starting 20 bake When
nc wafies are ready 20 serve place
One quart of water.
One teaspoonfui of salt
! one tablespoonful OF vinegar
u saucepan and bring TO the boiling
Joint. Now break the egg on saucer
nd then slide into the water Cook
Or four minutes and then iii, with
skinner on TO napkin TO drain
i-oll gently on to the waffle and cover
9TH two ,caspoonfuls Of cream sauce.
arnish with finely chopped parsley.
Baked Oysters.
Allow four oysters for each service
iiace the oysters in baking dish
nd then sprinklc with fine crumbs
, Gees, and one tablespoonful OF grated
iieese. Place in 4 hoe oven for ten