MENU FOR A JUNE DAY

BRRAKFAST.

SUced Pineapple.

LcHuce irilh MayonniiiK DremlnB,

T«ble Decorgllon— Jack n

Whole-wheat Genu.

RECIPES. Celery Sandwiches.

Chop one-fourtli of a cup of celery fine.

Mix with one hard-boiled egg pressed through

a sieve, and sufficient mayonnaise dressing

to moisten properly. — Table Talk.

Quick Flannel Cakes.

One pint of milk, one ounce of butter, one- half teaspoonful salt, one teaspoonful baking powder, two eggs, three-quarters pint milk. Rub butter into the flour and baking powder and add a little salt. Beat the yolks of tlic eggs and add to the milk ; then add flour and beat very hard, lastly beaten whites of eggs, and bake on hot griddle.

Whole-wheat Gems

Mix two cups of whole-wheat flour with one teaspoonful of salt and two teaspooufuls of sug)>r. Beat the yolks of two eggs light, add one cup of milk, beating all the while. Add the milk and eggs to the flour, beat unUl smooth, and add one cup of Inke-warm water. When well beaten, add the irhites beaten toastiff dry froth ; mix quickly: turn into hot greased pans and bake in a hot oven for twenty-five minutes.

d by Google

Hint Sauce. Mix one tablespoon fnl of sugar witb three of vinegar and heat until dissolved, but do not allow it to boil. Add a saltspoonful of salt, and a dash of black peppei.- Chop some mint very tine and stir into the mixture. French Dressing. Put one-half of a teaspoonful of salt and half as niiich pepptrr in a bowl. Dissolve the salt by stirring in three tablespoon fu Is of olive oil. Gradually stir in one table- spoonful of vinegar. Be sure the vinegar and - oil - are thoroughly mixed and serve immediately. Potato Salad. Chop freshly boiled warm potatoes, quite fine.. Cover with the French dressing and set aside for fnlly an hour, llien add a tablespoonful of chopped parsley for every two potatoes, and one lettuce leaf finely shredded. Mix well and again cover with dressing. Serve immedi- ately on leaves of tmriy lettuce.

One pound of »ugar, three-fuurtbs of a pound of flonr, one pound of butter, seven eggfl, one teaspoonftil of bak- ing powder. Flavor with nutmeg. ' Cream the butter and sugar and add the eggs ; then the flour, nutmeg anci baking powder. Form in small cakes with the hand and bake in a moderate oven.

Frozen Cherries.

Make a synip of two cups of sugar and one quart of water. Boil ten miuntes. Take horn the tire and add one quart can of preserved cherries ; let stand until cool. Then freeze same as water ice. Frozen strawberries are niade this way with the addition of the juice of a lemon. For frozen pineapple the juice of two oranges should be added.

Mayonnaise Dressing.

Chill the plate, eggs, oil and even fork. Put the yolks of two eggs in a soup plate. Add one-half teaspoonfnl of salt and stir with a silver fork until the yolks are well mixed ; add the oil, drop by drop at first, then add faster, always stirring. When finished it should be thick and smooth. Season with salt and red pepper, and lemon juice if necessary.

Tomato Crbam Socp.

Put one pint of tomatoes on to stew. Put one quart of milk in a double boiler with a bay leaf, a little parsley, also a small quantityof mace. Rub togetber one table- spoonful of butter and two of flour. Add to the milk when boiling and stir until it thickens. Add a quarter of a teaspoonful of soda to the tomatoes and then add the boiling milk. Add one teaspoonful of sugar and serve immediately without reheating to prevent curdling,

' The Tlrtnea of ABiHirBvi>«-

Tlie newapapera of thla country are advocating vegetarlaniam piecemeal. Tbey publish separate articles on the virtues of various products of ttie vegetable klnKdom. In a long arti- cle' from the New Tork "Recoraer" we are Informed that asparagus Is the "queen of vegetables. " "That It is almost too datnty to be claaaed as a vegetable with tumtps, carroM and potatoes." That In tli< Unit of Queen BUzabeth it waa "garden eperage," with fta "soft and tender Bhoots." That the ■■asparagmi of the present day IB a great Improvement upon that which graced the table ol the Virgin Queen." "That the health, fulness of asparagus has long been established." That Ueblg or soma other scientist maintains that the "alkaloid in asparagus develop) form In the human brain, bo thai If you give an artistic child enough asparagus he will develop Into a Rafaelle." But the directions given show that the writer baa little con- ception' of the exquisite flnvor and real virtue of asparagus when pure ■Dd DD HI lied «rllb anltOBl fl«ti. lod " slock," for hl« reclpM wo-ild de- stroy thla by his horrid mlilur* nf the alaughter house products or the disgusting odora of the flsh stalls. When will It be understood that each vegetable and fruit has Its own delidoua flavor and virtue, which no addition from animal bod- ies can possibly Improve? Not till the animal abomlnatlona are aband- oned and the vegetable producta are Uken In all their delicate purity can the real virtue oC vegetables

•• r have given up meat eatlag, as I cannot conscientiously eat meat when I feel as t do about the killing of anlmata I think I am learning patience to a slight degree with th« existing order of things, but It doei itot keep me In the least from doing all In my power to help bring around a better order.— Battle E. Heloy Caldwell. Eaa.

d by Google