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PAN CAKES AND HOT CROSS BUNS
"The flapjack of the Adirondack *vide.» IT WAS while I watched in idle amusement a group of Adiron dack guides making ready the supper for our hungry hunters that the probable origin of the imme morial pancake occurred to me. We name it "1 mac mo rial" careless ly, because we have heard of it all our lives, and our fathers ate pan cakes for generations before us. Shakespeare says. "As fit as a pan cake on Shrove Tuesday." Country brcJ and self-made Benjamin Frantt lin growls of the croakers of his day: "They will never think it Is good times until houses are tiled with pan cakes." That was his ideal of ex travagant luxury. Eut to our Adirondack woodsmen. They baked no bread for us all ths while we were in camp, except what we called "pancakes" and they dubbed "flapjacks." When I volunteered to take biscuits over the wood fire in the broad, shallow pan into which they were used to pour their hastily made batter, they let me have my way; acknowledged that the "cakes" we made were "nice enough for a change"— and mixed pancakes for tha next meal. "You see." observed one to whom I gently hinted the possibilities of varying the diet by other combina tions of flour and water, "living on the jump-like, as we do for months together, flapjacks come easier than THE HOUSE MOTH ER S' EXCHA NG E Domestic Service PAPERS Scaling with "Domestic Serv ice," "The Boarding House Keep er" and "The Bachelor Girl"— all of which appeared in the Exchange within a few months— have excited so much interest and called forth bo much comment, favorable and adverse, that I thir.k it expedient to found upon each a symposium from time to tim*. These will bring the several topics be- Xore the members of our Great Family end, maybe, cast light upon certain points that are now sadly mixed up for tone of us. At any rate, malcontents will have the chance of freeing their minds. The symposium of today will deal with the ever-and-everywhere vexed question of what Douglas Jerrold called, baldly enough, "servantgalLsm." We came it more delicately and tactfully "Domestic Service." ;\u25a0-\u25a0* ; A Philadelphia plaintiff has the first" bearing: With regard to the servant question, per zclt me to ray that tne life of the averse* xnald la bard at best. She is made to feel that cne la Inferior to all \u25a0 around her; u.'n.bers of the family will pass her by without even blddlcr her the time cf day; the children turn up their noses at her and bay she Is "oalj' a biddy." A visit to an intelligence orr.co Is to dis trust one with the lif* without coins fur ther. It reminds one of a cattle pen ln etead of & place for human beings. X couple of dozen girls In one pokey room, wra;e the madama are comfortably eeated en jiliißh chairs or soft cushions. When tnaaura encages a maid she will be sure to tell her che expects a week's notice when she is leaving. When a maid has principle enough to give this notice, I have known of her being discharged imme diately. She has no r«"dn-as. There is no written agreement, and if she refuses to leave on such short notice, there is an officer on the scene, and if the doesn't move on, the patrol wagon arrives. Is this fair X>ls.y? The worst room In the house is the maid's; cold «nough to freeze her in the winter and Just the opposite in summer. After a. hard day's work, all she has to cool her Bushed brow is a little water in a cracked pitcher set on a washstand that fhould have be*.-n on the wood pi!e long ago. I know of <r>!aces where there are two bathrooms, and the maid Is not (."owed to u?e either. Then, again, the maid never knows when h'-r work is done. Meals »a» at all hours. When there Is company it is 10 or 11 o'clock at night before things are cleared tip. Another thing. Who could enjoy a cold dinner? It is generally cooked an hour before the maid gets any of it. In come places everything is locked up, and you feel as if you might be a thief and couldn't be trueted. The madam who keeps two girls has the most fault to find, and speaks the loudest in public places about her servants. A girl that lives out has lees chance of Fining married than any etner. girl that has to work for a living. In some places they won't allow any company cf tho opposite scr, and . the proverbial "John" • prefers to vlrft where he can k« In at the front doer and have a comfortable chair in th» parlor. The majority of kitchens are tot very Inviting. A few Btraight-backed SCHOOL FOR HOUSEWIVES "The Arab woman moulds it into cakes." anything else. Many's the time I've got breakfast, and help eat it. and had the frying-pan strapped up and slung over my shoulder— not quite cold—be fore sun-up." It may have been the touch of the chairs and a rough table covered with oil cloth. The only place a servant has to sit ia when her day's work is done. lr ycu work In a store or office and your employer .meets you on the street, he will tip hla hat to you. But If you are a eervant. he will pass you by without notice. We h*ar a great deal about man's In humanity to man. It coulU \eiy well be . changed to the family's inhumanity to the . maid. ONLY A SERVANT (Philadelphia). Suffer one word of protest from an employer (I like the term better than "the madam," which is the latest es cape from the obsolete "mistress"). £lnce our plaintiff asserts that there are families so devoid of common de cency as to treat maids in the manner 6be describes. I must, perforce, believe her. In the homes I know best, the child who speaks of a maid as "only a biddy" would be punished for In civility. Servants are quick to resent and report rudeness on the part of children and young people. The kitchens that I have the privilege of entering are comfortable and well ap pointed: the servants' bedrooms are tho same. And this, with good food and con sideration for afternoons and even ings and days "out," and humane treatment generally, are the rule and not the exception, if for no other rea- Bon because tho maid will not stay where her rights are infringed and her "privileges" disregarded. There you have the other side of the question in a nutshell. Our next letter is from ; [.£' A Model Mistress The woman who takes a kindly interest in her servants will hate no difficulty in getting and in keeping them. .",\u25a0,,»,,.. » For the nrtt half of my married life I kept rmants, because I wanted my time for the care and t taming of my family. For the latter liaif ray daughters have been my assistant*. I can honestly say that I gave exactly the name care and attention to my maids' health and: morals that ILfve given to nny own girls.- Why not? They were all nome mothers' eirls and all had rouls to save, and they had their place in the world. Why should I not watch over them when away from home and mother and giving their time to me and to mine? They enabled me to rind more time for my own joied ones; more time for rest and recrea tion; mure time for study and self \u25a0improvement. I look back to those tirst years with my babies all aoout me and thank God for the good eirls whom I could trust. They helped to make my burdens light, and they look upnn me rather as an older sister than as a ipisiress to whom they mast He in order to get a day or morn off. \u25a0 11. H. M. (Seattle. Wash.). A California woman brings forward another side; of .'the question and handles it so well that I deplore the necessity'of omitting parts of her let ter: \u25a0'..-" . ,-j. \ '\u25a0\u25a0 Fro m Ca Uforh ia Why do net mothers and guardians teach girls how to ke*p house? I mean their 'daughters and wards.; They • think . there i ls • time enough \u25a0 for Marion Harland kitchen utensils slung over \u25a0 the traveler's shoulders that suggested' the train of thought beginning with the hurried exodus of the Israelites from Egypt, when— "The people took their dough be all that :'Let tfcem be eirls while they m»j." Or each mother feels that , her daughter is sbore domestic, duties; that 6he. with her accomplish ments, is Lure to marry well and can hare her work done by hircliuc*. -' Then there is the . other claw, who think it mom "xeuteel" to hnve daughter} behind coun ters or In orticc*. 1 fail to »cc the Renteel sid» of that position, knowing, as 1 do, what sucn (Tlrls must put up with from floorwalkers ana office clerks if they *alue tneir ixwition abofe maiden modesty. So few cirli are trained at home or at school to conduct themselres las ladiis that one cannot blama the men so much a« one blames the girl who cannot distinguish a ccniiluaent from an insult. ' I »• made a study of the girl who "takes a cookuic course" at bchool. It would-be a laugh abja farco were it not a shame and ; a pity. Hne j laces too much value upon a little scien tific instruction and forgets that life is not all letnoa pic, eouSm .and take The graduate from hish school and candidate Tor a business iKiMtton thinks she knows 1t all, and mistake* IHJai-M for. business methods. 1 was trained iv my early home to be neat and a good seamstress, jet I have wen the time alter I was married when 1 cried bitterly be cause I coulfi not cook a can of tomatoes. I hate had a woman in my employ recently who was all 1 could wish as a helper in house work, yet whose daughter* know nothing of housewifery. One earns $4 a week in a Sore, with long, irrejrular hours, and the other is studying piano music in order to teach it later. 'Her. nerves and eyes are cuing out. The third tistcr "lores elocution. 1 ' Out out ail thn nonsense taught in the publio srhooK ' aay I. and «t our jtirls (and boy») for life's battles and everyday work and the dreams will tako care of themselvo*. 1 am til when I lee, the shallow pretense the schools make in training children, and I'm more ill when I see the false notions mothers of today are giving their eirls; mothers who "would like to be gen teel" and don't know •where to start. : X. T. A. Z. (Los Angeles. Cal.). In l-eadlng thta sensible epistle.. I am reminded of what* wise George Macdonald says of dancing: ' "I long ago made up 'my mind that there is no surer- way of making an indifferent thing bad than for good people* to refrain, from doing it." . There is, assuredly, no surer; way of bringing a woman's proper . profession— housewifery— into , disrepute than, : for the rlsif!g generation of women to shun it as demeaning and to crowd our shops and factories with flashy, unde veloped • human machines, every one of whom* means and expects, to get mar ried and to keep (save the, mark!)- a house of her own] '\u25a0.'\u25a0'\u25a0 'I wish it were practicable . to . com press within ; the limits assigned \u25a0• to us one-third of the v admirable \u25a0 communica tion I ' take up nex V ij I f \u25a0 I could impress upon the minds and * memories "\u25a0\u25a0 of cor* respondents the absolute . need of > brev ity when . writing i: to "us,/ my ' readers wouldlbe enriched by* many useful* and charming disquisitions, and I be spared the heartache that ; attends the ; consign- \u25a0 ment to the^rwaste baske't:;of . what I would fain preserve and pass on. Is the Maid. Superior f '\u25a0 Here is one thing huwhlch those who are called upon to serve 'ln the. households have , a' sicTial advantage.' and; they, are not, slow • fn profitlnar :: by it. - . Here comes '• in the : de "Old Virginia pancakes." fore it was leavened, their kneading troughs being bound up In their clothes upon their shoulders. • • • And they baked unleavened cakes of the dough, which was brought out of Egypt, for it was not leavened, be cause they were thrust out of EgyP l and could not tarry, neither had pre ' pared for themselves any victual." Why should not this be the genesis of the pancake? I asked myself the same many years thereafter, when I /saw the Arab women stir up un ' leavened batter in a wooden bowl ; Just stiff enough , to handle, mould it swiftly ; into round cakes and bake these upon stones heated in a fire of thorn's or chaff. "Pancakes again— all but the pan!" quoth I. recollecting the Hebrews' flight and the guide's hurried break fast. -'\u25a0.'. And why not? Is there not a dim reminiscence of the Passover, and the subsequent forty years of wandering in the desert, in the Shrove Tuesday preceding the Lenten fast of forty 1 days? v It would be too long a digression were we to pursue that question of the significance of . the numeral "forty" in sacred history. It rained once forty days and forty nights; Elijah went in the strength of angel -food forty days; forty stripes save one was the limit of scourging, and a fast of forty days preceded the Tempta tion in the Wilderness. , maud for high wages and less work; for special "privileges" j; half, and. even whole days off. And the helpless, untrained mls trees-berself the slave of social obligations —must concede everything. I faint when I think of the alternative! To this extent we must sympathize with society leaders. Now for the other side. How can any girl of mortal mold do the housecleaninj and the cooking; serve the meuU; answer the doorbell and the telephone and respond , to the caprice* of an overwrought society | \u25a0 woman? if she can, she is the superior of the woman she serves, vastly her superior if she maintain patience and self-poise through it all. . .. Hocisty has no' right to encroach upen the ; time . which belongs to the conservation of the home. Simplify living I Simplify the serving of your meals, If you cannot af ford to keep a corps of servants; drop out "unnece«sary necessities"; deny your- I self certain outside pleasure* for the whole some home enjoyment; live and enjoy with in the compass of means and- strength. , I Headaches and nervous prostrations will be come beautifully less and the tired husband will return Joyfully to his "palace of rest" when the day's tolls are over. Tho nominal mistress of the modern horn* would be horrified could she witness, un observed, the waste that goes on In her kitchen while she reclines In a negligee In her boudoir or Indulges In that most (**• cinatlng of pastimes, bridge whist. Nor can Bhe . ever realize' tho real conditions until she personally demonstrates how. much more economically she can provide for her household without the help of a maid. The little daughter of the house la taught (and rightfully, » too) to "keep out of the . kitchen." But let mamma wash the dishes and little Mary will wipe them and set the table. Let mamma make the beds, and Mabel will be proud .to ; assist: - let 'mamma 'tidy 'up the rooms, and Helen • will • learn to dust them. Let mamma make the puddinjr or the cake, and Agnes; Just bud ding into womanhood, will learn the les \u25a0ons of atiplled science, which. In after years." will tide her . over many ; troubled waters. HARRIET M. E. (Oregon. 111.). Our accomplished correspondent has set a -steady finger upon the weak spot 'in one side of ; the' question before us. The 1 mistress^ who is ignorant of prac tical housewifery, or. who shows that she disdains to ' lend to household tasks so much as one \u25a0: of her dainty fingers, , Is not fit to manage a house - or to ; guide employes. If ; she carry '• out thla course; of action and Inclination In «the training of her daughters, she must' not eneer ; or wonder jif her imitative maids ! catch the tone 'and tricks of thought and speech. . ; \u25a0 r < , "Bear in mind -that our girls have higher • Ideals than ;; domestic service!"/ 1 said ; the, head of a settlement iln 'one of the "slummlest" portions of a city. /;'(--' . .This .inYanswer^ to "a visitor : who of- 1 fered to take tvVo. girls "into, the .coun; V try where the r lady * lived s tho year . round. Her house 'was commodious and fitted with ' all ; modern * conveniences; : the girls .would have- separate-^ rooms, warm in winter/ and- cool In summer; the' s family was - small, . andV the house-; hold duties could -be easily performed." "I am willing to i train them -as cook The word "shrove" is rooted In "chrive." and Shrove Tuesday, for which the English pancakes were named, was the date on which the church enjoined a general confession and "shrift" (or absolution). The day following was Ash Wednesday. Pancakes arc still eaten in England and Wales upon Shrove Tuesday. I have talked with old people who recollected the custom as nearly uni versal in Puritan New England.: It Is safe to say that not one -In a • thousand cf cooks and eaters had any "suspicion of the churchly authoriza tion of the practice. THE HOT CROSS BUN Is venerable, although it may not claim equal an tiquity with the pancake and the "Fassnacht," eaten in Germany on Shrove Tuesday, and having, un doubtedly, tho same pedigree with the English cake. THE GOOD FRIDAY BUN is found in all Roman Catholic countries, and in most Protestant. Mother Goose taught us to chant: "Hot cross buns! Hot cross'buns! One a penny! two a penny! .. Hot cross buns!" It was one of the London cries while America was still a royal colony. Old Virginia Pancakes (No. I).' Beat five egrsrs'very light; add three cupfuls of milk, two tablespoonful3 of shortening— butter or lard, melted — and— a handful at a time — a^ quart of sifted Hour with which has been mixed a teaspoonful of •salt. No bak ing powders were added by our grandmother. She depended upon the beaten eggs and quick mixing to in suro lightness. Have a lar£e fryingr-pan on the fire with enough melted* butter in It to reach every part of the bottom. Pour in enough batter to cover the .bottom of the pan, and shake slightly In cooking to loosen the cake from the iron surface. Run a broad spatula under one edge of the pancake in three minutes to see if the lower side be nicely browned. If it Is, turn the cake dexterously, without breaking ! or ridging it. In the very old times — so the story goes—the .skilful cb~ok turned her pancakes by tossing "them clear of the pan, . and in such a fashion that they turned a somersault in the transit and- alighted on the other side in the pan. Tradition has it that a young- woman proved her culinary cleverness by tossing the cakes straight up the wide-throated chim ney ,to the very top and catching them in good shape, the cooked side uppermost, as they shot down. My old mammy boasted that she had seen' this feat accomplished in her youth. The art~was lost before I ap peared upon the scene. When done, the pancake was rolled up and sent to table with a good pudding sauce. Old Virginia Pancakes. (U"o. 2). One pint of sifted flour. Four eggs beaten very light. Half a teaspoonful of salt and the same quantity of soda, the latter mixed, just before it goes Into the batter, with a teaspoonful of vinegar. Two and a half cups of milk. Beat the yolks very smootn, stir into the milk; then the salt and and I waitress," added the visitor, "and to give excellent wages from the first. I reaJly wish to' help so ma of these poor girls to a good home and other and moro healthful occupation than making shirts at a dollar per dozen.*' Then came the reply, l have recorded. I stood by and heard the dialogue. Looking around upon the pale-faced groups of young women, and recalling the piteous tales to which we had lis tened from the managers of the settle ment that -was to "uplift" them/, I marveled exceedingly as. to the "Ideals" which; their daily toil and evening dances and tableaux were to en courage. Until their superiors in education and social station cease to deprecate the quiet work of the household as "belit tling" and "menial," can we expect young women who must earn - their living to make voluntary choice of it? Harriet M.E . speaks words of truth and soberness In advising that the ref ormation begin with mistress and the daughters |of the' household. In d few weeks we shall listen to the protests and the demurs of Land lady and Bachelor Girl. . Until then: : the usual work of tbV Housemothers' Exchange will be car ried on as usual. \u25a0 For Aluminum '\u25a0'\u25a0 i Here are '\u25a0 directions 'for cleaning alumi num: . Scour the inside of .the veasel well .with- whatever plate wwder.; you use,' IX J the ' article ,be 7 heated .It will J . clean \ more , easily. ir the Inside be coated from the use of hard water, heat the utensil upon the Btov«- .: until the coating \u25a0 peels off. It' will not Injure the ware to do this. Polish the outside with an article sold for that express ' purpose.- \u25a0 Silver polish won't work.-. >fever boll • soda, potash, a mrhonia, wash- Ing pcmders and cheap soaps in aluminum vessels. They will discolor the metal. The \u25a0 : worst \u25a0•:\u25a0 discoloration - may be lemoved - by -boiling a very weak solution of nitric acid and water in the dishpan. Allow an ounce \u25a0 of add to a quart of water. \u25a0 1 have a 'large number o( pink • gladiolus bulbs to ' exchange with • any of the mem bers if they would care for them. \u25a0 Various \u25a0= other plants and bulbs \u25a0 would be prladly re ceived. Mra. W. E. P. (Los Anireles. Cal.).\ : The address of our California member is jat the service of ; f ellqw r fiorlsts. I Her clear and full directions I for doing what has - troubled -sundry correspondents' thrifty, souls '': should . have some recom pense. \u25a0• '. x .- : -. •_" \u25a0 \u25a0--.'' • .'. -.".- - *\u25a0 To' Removed Shine \u25a0\u25a0' ' Have : you still ' the ' directions ' for ' remov- \u25a0 • Ing the "shine" from black slltc. - pe&u rte - sole,' etc.: which. 'were published in the Ex change some time a po? 'And. will you klnd- Ily • repeat them ?., That ' is. * unless . you j will / send them to me- by mail.. "• > \u25a0 \u25a0 -.-,.; >.-:• >.; ; Mrs.;M. R.t. (Warsaw.'; 111.). • It Is contrary; to our to mall re-" '—a m -. f^ _n_ T^ soda; finally, with few. swift strokes, the -flour and stiffened whites alter nately. ' New Jersey Pancakes. One cup of flour, sifted twice with a teaspoonful of baking powder and a quarter of a teaspoonful of salt. One cup of milk. Four eggs, the whites and yolks beaten * separately. Mix the yolks with the milk; add the flour and the beaten whites, alternate ly, whipping fast but lightly. Melt a tablespoonful of butter In a hot frying-pan and pour in enough batter to cover tha bottom of the pan thinly. Brown on both sides. Care will be re quired to prevent tearing the half cooked cake In turning. Before tak ing it up, strew the pancake with powdered sugar and cinnamon and roll upon the mixture. French Pancakes. Make according to any 'of the recipes given above, then spread with jelly or marmalade; roll up and sprinkle sugar upon the top. Two things are essential to success in pancake manufacture; quick mix ing and quick yet careful baking. The cook must give her whole atten tion from the beginning 1 to the end of the task. And the pancakes should be sent to table direct from the fire. They get clammy and viscid with . waiting. Hot Cross Buns. ' Tog quart of sifted flour add three cupfuls of milk. This should make a rather thick batter. Have at hand a cake of compressed yeast well dis solved in half a cup of lukewarm water, or a half cup of baker's or home-made yeast. Beat this into the cdpes. To undertake to answer in this way one-third of the requests we re ceive would leave us no time for any thing elsa. And to comply with one re quest while we neglect others would be most unfair. You may clean the silk and remove the gloss of a "dull finish" by sponging with grain alcohol and ether in equal parts. Add a tablespoonful of ammonia to a pint ' of the mixture. Put into a bottle and cork tightly. When you wish to use It, sat It in lukewarm water and exchange for hotter every three minutes until the contents of the bottle are very hot. Then apply as directed. Hot vinegar is a gSod thing with which to remove . the gloss that comes with long wear to doth and silk. Sponge and wipe dry with a soft cloth. Don't'rub the fabric in drying or you will Invite a return of the "shine." Fat and press it fently. . Useful Meat Chopper fr\ HE meat chopper will soon save 1 "more than its cost by enabling one -*- to use cheaper cats of meat and to utilize left-over meats. Raw beef run through it is a 'pleasant change from plain steak. It should bo well seasoned with salt and pepper before chopping, and should have a little fat mixed with the loan. Drop, the little rolls, Just as they come from perforated plate of chopper, on a very hot pan. with a lit tle butter. Stir lightly a moment or two and serve quickly on a hot plate. To use remnants of roasts, steak or any nice cooked meat, put them through the chopper and mix with equal measure of breadcrumbs; season with salt and pep per. Some persons may like herbs. Moisten .with any gravy or stock -you may have or with . cream, making a little more moist than you would dress ing for poultry. -1-ut it in tv skillet or thick pan. cover- closely with a plate and bake in the oven until well heated. Twenty minutes or half an hour la about right. After a few trials, possibly -the first time, any om may succeed In making this very nicely. Another favor ite way. of" using meat, especially cooked ham. is to cut it in small pieces, heat lightly and break over it one egg for each person to be served.* When the eggs begin to. set. cut across them and Btir carefully, so as to preserve the dls ? tlnct yellow and white of . the egjrs. Serve at once.- . \u25a0 , Keeping Cut Flowers GUT flowers will last fresh much longer if , ' before putting them In ; water, the . stem is split >up about an -inch.,* ;j Maidenhair' r fern *" will last fresh for a long time if, when gathered, the stems "are inserted in boiling water and . left until ' the water i 3 cold before •using./ .. \u25a0 :? \u25a0 : s;> : batter and set in a sheltered corner to rise far six or eight hours. It should double the original bulk. In the morning: beat in hard and long four tablespoonfuls of melted butter, a generous pinch of grated nutmeg and a saltspoonful of salt. Have ready a cupful of flour that ha 3 been sifted three times with an even teaspoonful of soda. Knead for ten minutes. The dough should be Just soft enough to handle. Set again to rise and double its bulk. It should do this in from four to five hours. Turn out upon the kneading board; roll into a sheet half an inch thick and cut into round cakes. Arrange In greased baking-pans and leave, cover ed, for,- the last rising. When they are high and puffy cut a deep cross in each with a knife. Bake in a steady oven, covered, for twenty minutes, then brown lightly. W^ish the tops of the buns, while hot, with beaten whtte of essr mixed with powdered sugar. They are best when fresa. M, -y ft!""' '\i**"li FAMILY MEALS FOR A WEEK SUNDAY BREAKFAST. Grapes, lane hominy and cream, fried scallops, popovers. toast, tea and cjrffee. LUNCHEON. Scallop of veal and oysters (a le"-over>, large hominy, heated and browned la lei't over): thin bread and butter, ere** salad, crackers and cheeset chocolate blanc manse and cake. tea. Tomato soup, scuffed aad breaded beers heart. Brussels aprouta, Jerusalem arti chokes, mine* pfe. black coffee. MONDAY BREAKFAST. Stewed, prunes, cereal and cream, bacon. French rolls, toast, tea and co.Tee. LUNCHEON.. Cold b«*rs heart, sliced (a I«ft-over). toasted Engllah mo£3ns, baked sweet pota toes, cream cheese sandwiches, with browa tread (a left-over): cookies and Jam. tea. DINNER. Artichoke cream soup ia. lelt-ever). lamb" a liver and bacon, mashed potato**. Brussels spn»uts, wanned over; bread pudding, ua rweetened. eaten with card sauce: black coffee. TUESDAY BREAKFAST. Orangey, oatmeal porrtdga and cream. •ait mackerel, creamed; corn breaJ. toast. tea and coCee. LUNCHEON. Minca of lamb's liver on toast (a left over), potato pua (a left-over), com bread, toasted (a left-over); crullers aad cheese, cocoa. DINNER. ,\u25a0•-'. Split-pea soup, cornea beef (cooked ia "the flrelessf"). maahed turnips stria* beans, appla mertague pie, black coffee. " WEDNESDAY BREAKFAST. Canned "pineapple, cereal and cream, bacon and e«ss. traham Ktau, toast, tea and cofTee. LUNCHEON. Cold corned beef »& len-ovcr). potatoes boiled whole with butter and pars!ey sauce, string' bean and lettuce salad (a loft-over). comstarch hasty puddlns. tea. DINNER. Yesterday's soup, mutton chops en casse role, stewed tamatce*. spinach, oraafa tart, black coffee. THX7BSDAY BREAKFAST. Baked at>oles. eere&l and cream. Phll* caiphia scrapple, bread and butter, toaat. tea and ceffe*. LUNCHEON. Corned be«f hash (a left-over>, tomato toast (a left-over), peanut sandwiches, ho: Elr.xerbread and American cheese, tea. DINNER. Cream or spinach auuo (served with a poached eg£ upon each portion*, fricasseed fo-wl (prepared ia flreleaa cooker), boiled rice, fried oyster plant, cabinet puddlna. black coffee. FRIDAY BREAKFAST. Oransres. cereal and cream, clam frtttafX rice muilir.s. toast, tea and coils*. LUNCHEON. • Fried panSsh. potato cakea. lettuce an* oyster plant salad (a left-over), trrlddl* cakes and maple cream, tea. DINNER. Yesterday's soup, hali&ut steaks, rice cro quettes (a let t-ovey* stewed celery, sue* puddintr. black coffee. SATURDAY BREAKFAST. Oranges, cereal and cream, bacon, boiled «s:k* quick biscuits, toast, tea and coffees LUNCHEON. Chicken potple ia le£t-over>. breakfast biscuits, heated; baked sweet cotatoes. cream puffs and tea. DINNER. Celery cream soup (a left-over>. nork tenderloins, apple aauce-. baked and sUzed potatoes, buttered parsnips, batter cuddln* with llQUld S3 ace. black coffee.