MENUS FOR THE WEEK
Breakfast
Fresh fruit
Cereal
Grilled lamb kidneys
on toast
Coffee
Breakfast
Cereal with dates
Shirred eggs
Graham gems
Coffee
Breakfast
Baked apple
Hominy
Broiled salt
mackerel
Toast
Coffee
Breakfast
Orange
Cornmeal mush
Loin lamb chop
Bran muffins
Coffee
Breakfast
Grapefruit
Steamed brown rim
Poached eggs
gluten toast
Coffee
Breakfast
Stewed figs
Oatmeal
Fried perch
Whole wheat muffins
Coffee
Breakfast
Baked bananas
Cereal
Grilled bacon
Cornbread
Coffee
Sunday
Dinner
Cup consomme
Roast Beef
Yorkshire pudding
Baked potatoes
Roast onions
Endive salad
French dressing
Pumpkin pie
Coffee
MONDAY
Luncheon
Broiled calf’s liver
and bacon
Boston brown bread
and butter
Preserves
Tea
TUESDAY
Luncheon
Potato puff balls
Watercress
Toasted crackers
Cheese
Tea
WEDNESDAY
Luncheon
Baked beans
(canned)
Boston brown bread
and butter
Canned fruit
Tea
THURSDAY
Luncheon
Veal pot pie
(leftover)
Stewed figs
Graham gems
Tea
FRIDAY
Luncheon
Tuna fish (canned)
Potato salad
Sliced pineapple
Tea
l
SATURDAY
Luncheon
Soup
Currant jelly
Toasted \^fers
Tea
Supper
Spaghetti
a l’ltalienne
Toasted crackers
Sweet pickles
Fresh fruit
Gingersnaps
Tea
Dinner
Onion soup a la
Francaise
(Leftover) Meat pie
with potato
Lettuce, sliced toma
toes, cucumbers,
French dressing
Peaches a la Conde
Coffee
Dinner
Broiled pork chops
Fried apple sHces
and fried hominy
Boiled potatoes
Buttered parsley
Boiled beets
Escarole salad
Fruit shortcake
jCoffee
Dinner
Cream of dried peas
Baked shoulder of
veal stuffed
Stewed tomatoes
Stewed celery
Romaine salad with
French dressing
Apple tart
Coffee
Dinner
Haricot of lamb en
casserole, with peas,
lima beans, carrots,
little onions
Potatoes
Avocado
French dressing
Cranberry jelly
Coffee
Dinner
Cup clam broth
Bread sticks
Salmqn steak, grillad
Lemon butter sauca
Potatoes au gratin
Fried egg plant
Pickled beets
Grape fruit and
orange salad
Bavarian cream
Coffee
Dinner
Corned Beef
Boiled cabbage
Potatoes
Carrots
Salad of mixed
vegetables
Brown betty
Coffee
GRAHAM PUDDING
1 egg
cup molasses
% cup of vnilk
1 cup of raisins
2 cups of graham flour
1 teaspoon of baking soda
1 teaspoon cinnamon
% teaspoon cloves
% teaspoon allspice
Mix the dry ingredients. Beat
the egg and add the molasses and
milk. Combine the two mix
tures. Pour into a greased mold
and steam three hours. Serve
hot with this sauce.
2 tablespoons butter
% cup confectioners’ sugar
1 egg
1 cup of cream
Cream the butter and sugar
and when smooth add the yolk
of the egg, the white stiffly
beaten and the cream whipped
solid. Flavor with vanilla.
A most delicate and velvety
sauce.
BURNT SUGAR CAKES
1 tablespoon caramelised sugar
syrup
J4 cup butter or margarine
% cup sugar
• 1 egg.
1 % cups pastry flour
1 % teaspoons baking powder
% cup water
M teaspoon vanilla
Place one tablespoon sugar in
aluminum pan and heat slowly
until it caramelizes. Dissolve in
water and cook down to one
tablespoon syrup. Be sure that
all the sugar is used. Cream
butter add sugar slowly then
caramel syrup, then beat in
whole egg. Sift flour and bak
ing powder together and add al
ternately with water to first mix
ture. Flavor. Bake in a seven
inch square pan in oven at 350
degrees F. for 30 minutes.
PEANUT BUTTER COOKIES
% cup sugar
2 tablespoons shortening
1 egg
2 tablespoons sweet milk
1 cupful flour
1 teaspoon cream of tartar
% teaspoon soda
% teaspoon salt
% cup peanut butter
Cream, sugar and butter to
gether, add egg, and beat, the*
add milk. Sift soda, cream of ta^
tar and salt with the flour. Com
bine the two mixtures, then add
peanut butter. Drop by teaspoon
on oiled sheet and bake 15 min
utes in a hot oven. Recipe makes
about two dozen cookies.
ICING
1 cup brown sugar
3 tablespoons water
1 tablespoon butter
Cook sugar and water until it
spins a thread. Add butter. CooL
beat and spread on cake.
^ I
Electricity Eliminates
Drudgery From the Home | vy4.
Thanksgiving always recalls to us our Pilgrim
ancestors; the many hardships they endured;
their struggles for existence and their crude
methods of living.
• _
The Pilgrim housewife did not have the many,
conveniences of electricity when she prepared
her Thanksgiving meal.
We have a great deal to be thankful for now!
Electricity is the servant of the home. Electric
appliances add joy to the home. See our many
; electrical appliances at reasonable prices and
• I convenient terms.
I Nebraska ® Power <3. '
1
CASSEROLE OF LAMB WITH
VEGETABLES
Oven dishes are becoming
more popular because tho ap
pearance of the food is more ap
petizing than that prepared on
top of the stove. And experi
enced housewives who are using
self - basting enameled ware
roasters, realize that this utensil
is best adapted to meat dishes
where basting plays such an im
portant part in the flavor and
browning of the roast. And
after the meal is cooked, enamel
ed ware is most easily cleaned,
no matter how thick the gravy.
A wholesome baked dinner
consisting of meat and vegeta
bles can be prepared in a self
bqsting enameled ware roaster,,
wmeh saves considerable time.
All the real work is in the pre
paration, the cooking only re
quires an oven of the proper
temperature and timing. -
Wipe two pounds of lamb
•boulder or neck chops with, a
damp cloth, trim, sprinkle with
salt, pepper and flour and brown
quickly in a hot, greased frying
pan. Place in a self - basting
roaster and add two cqpfuls of
diced carrots and a dozen small
white onions. Add two cupfuls
of water to the fat in the fry
ing pan; let boil up once and
then pour over the meat, adding
more water if necessary just to
cover the chops. Cover the
roaster and bake in a moderate
oven for one hour. Then add
one teaspoonful of salt, six small
potatoes cut in halves, and two
cupfuls of canned peas. Cover
closely again and continue bak
ing one hour longer. Thicken
the gravy slightly before serv
ing.
COCOA CAKE
1 cup butter or margarine
2 cups sugar
*4 cup cocoa
4 eggs (beaten separately)
cups pastry flour
4 teaspoons baking powder
U teaspoon salt
1 cup milk
1 teaspoon vanilla
Cream shortening. Gradually
add sugar, then beat in cocoa and
egg yolks. Sift baking powder
and salt and flour and add al
ternately to first mixture with
milk. Add flavoring. Fold m
whites. Bake at 350 for 35 min
utes.
STUFFED PEPPERS
6 green pepjfers
2 cupfuls boiled rice
1 cupful cold meat chopped fine
‘i teaspoonful salt
Few grains pepper
1 small onion, chopped fine
Buttered bread crumbs
Cut off the tops and clean out
the seeds from the peppers; cook
them in boiling water and drain.
Fill with a mixture made of the
rice, chopped meat, onion and
salt and pepper, and cover each
with buttered crumbs. Any kind
of gravy or soup-stock may be
added to the filling if it needs
moistening. Bake in a moder
ate oven (350 to 380 degrees F.)
for about 30 minutes.
v
' CHICK I
It does seem at times that an
undue amount of culinary equip
ment is required to furnish food
for two people. Here is where s
wise economy may well be exer
cised, and this includes economy
of effort, of kitchen space and
of time as well as of money.
In the larger cities of today
there is a very marked tendency
for young married folks to be
gin housekeeping in a two-rooms- 9
bath-and-kitehenette apartment.
The kitchenette part is very
often just an electric grill, whose
capabilities for a light meal are
sufficient enough, but which
makes the cooking of a really
well-seljcted and carefully
thought-out dinner a matter of
much ingenuity.
Where a gas range is available
the problem assumes lesser pro
portions, for there is always a
broiler and an oven to even the
most lilliputian range, and so
the possibilities of “good eats’’—
to use a slang but highly ex
pressive phrase—are increased
manifold.
No matter which you have,
those triangular saucepans—
they come in sets of three and
so afford opportunity to have
%
Marron P
(Strv
Part
i Make a boiled custard from
j of three eggs beaten with a fe\
! spoons ot sugar. Strain, cool ai
ped solid, one tablespoon of mart
spoon of vanilla extract.
Part
Soak a quarter of a leaspoi
spoon of strong, clear eoffi-.
of hot coffee and add four table
in a pan of ice water, beat
add one and one-eighth rujYti
r few grains of salt, half a
rons cut in bits, three tabb -poo
grated macaroons, the three lat
tablespoons of strong coffee inf
Freeze part one and with it
with part two, cover the m ild
bury in ice and rock salt for '
garnished with stars of swi-rten
named by a rich chocolate uce
Needed
Articles
for
Thanksgiving
“Weaj Ever” Aluminum Roasters
Big roomy Wear-Ever
Aluminum Self-bast
ing, with extra meat
rack; in 3 sizes; very
special—
$3.95 $4.95
$5.95
STAINLESS Sibc.L CARVING SETS
Beautiful lar>re .'{-piece stainle-s steel t'nrv
iiiK Bet with nice slu^ hniull Keirular
Sii.OO value. Very speeial, Sl.Jir*
JELLY MOULDS
\I1 “hape anil axes. Itinc'. melon, i'am v ..lie! individual
mnuli! in heavy tin and aliiiiiinuni.
ESTAm.T*1IED IB##
Milton Rogers ^
AND SONS JLV COMPANY *
Hardware •«« Household Utilities
ISIS HARNEY ST.
