New Britain herald., 1919-12-09

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 In the Kitchen of her own home Sis ter Mary cooks daily for a family of four adults. She brought to her 1 kitchen an understanding of the 1 chemistry Of cooking, gained from 1 study of domestic science in 1t state !
 university. Consequently the advice | she offers is a happy combination of l theory and practice. Every recipe ;
 she gives is her own, first tried out 1 aud served at her family table.
 Although Sunday night lunch is al- |
 ways more or less informal meal |
 there are times when the extreme in l
 tormality of going to the cupboard,'
 is out of the question.
 In the winter it's lovely 10 serve a |
 salad and sandwiches with tea and l
 cakes of some sort in the living room
 before the fire. Even plain bread and butter will taste better just because of the novelty of the thing of eating in a
 room that is not ordinarily used for that purpose, The demand for something different is more easily fulfilled in a Sunday evening supper than at any other time during the entire week. It is an eN cellent tlme to use a chafing dish or try a new salad that's too elaborate for a heavy dinner. Not that I think this meal should require much effort on the cooks part. for she has usually had the preparation of the Sunday dinner to sec to. But there is an in terest in trying new recipes for salads and dishes that do not involve any great amount of work. Menu for Tomorrow Rreakfast-Grapes hot waffles. ] syrup, coffee. 1 Lnncheon-Rice and nut roll. l brown bread and butter apple sauce. l tea.
 l Dlnner-Broiled halibut, scalloped ] potatoes. steWed tomatoes, shredded 1 cabbage, bread and butter, camembert 1 cheese and crackers, jelied apples,
 devils food cake, coffee 1 My Own Recipes ] When l serve cam embert cheese l put it in the oven to warm. It gets ] soft clear through but does not toast. l We like it better this way, especially 1 the domestic cheese which is the only l kind I've been able to find for some ] time now. Hot Watflcs. l l If cups flour. 14 cup corn meal. teaspoons baking powder.
 1-2 teaspoon salt. 1 1-2 cups milk. i 1 egg.
 ] 1 tablespoon melted butter 1 Mix flour cOrnmeal, baking powder 1 and salt. Add milk. Add egg, un- ] beaten. Beat well. Beat in the melt 1 ed butter. The success of these Naffles lies in the beating Rice and Nut Roll. Cook rice until tender and as dry as l ct rrl ,-j T IT,
 salt and pepper. Shape in a roll, roll
 in bread crumbs, pour over melted
 butter and bake in a moderate oven 1 for 20 minutes.
 Devils Food. squares chocolate.
 1 cup milk.
 IA cup butter, crcamcd ! 1 cup sugar. 1 3-4 cups flour. eggs.
 1 teaspoon soda. 1 teaspoon vanilla. IA teaspoon salt. Melt chocolate in 1-2 cup of milk ] and cook to a paste. Cream butter l and sugar. Combine the two mixtures. ! Beat the yolks of GEES with 1-2 cup of
 milk and add alternately with flour. 1 Dissolve soda in a little cold water and l add to batter. Add salt and vanilla. i Bake in two square pans and put to- 1 gether with boiled icing and bitter 1 chocolate.
 l Boiled Icing. cups sugar. 1-2 cup water. 1 Is teaspoon cream of tartar. , egg whites. l Put sugar, cream of tartar and wa
 ter in a saucepan and bring to a boil.
 Beat whites very stiff and beat in a l little syrup. Continue cooking syrup
 and beating eggs adding the syrup l gradually as it becomes cooked. By 1 adding the syrup as it cooks the icing ! will not form a. hard crust over the 1 top but will keep soft and smooth | The last of the syrup must be thicker 1 than the soft ball stage or the icing 1 will not set.
 As a woman becomes emancipated 1 man may become emaciated. MARY. FUR OUTLINES