WHEN WE MUST USE CANNED GOODS AND HOW
A COUNTRY correspondent, who
lives six miles from a railway
and three from tbe nearest gro
cery, has a lamentable talo to tell:
"We are not. strictly speaking 1 , vege
tarians, but we agree with you that It
is not wholesome to eat too much meat.
Moreover, unless we are content to have
salt pork for dinner three times a week,
we must go meatless many times in the
winter. Heavy storms block the roads
emd hinder the butcher from making his
rounds twice weekly. Then, again, we
nke vegetab>s. Our potato bin is well
£Qed and lasts us until late in the
spring. We have turnips and beets and
cabbage. But we get tired of all three!
We used to vary them by 'canned
poods.' and very much to our satisfac
tion. For the last two years we have
heard so many dreadful things about
these same canned things that we have,
as my old Scotch grendmothe-r used to
cay, "Ta'en a scunner against them.'
We feel the TacS of them more than I
can tell. We miss tbe nice corn pua
dlr.gs and' the string beans and toma
toes arid asparagus we used to buy by
the dozen cans and set in goodly order
upon our storeroom shelves ln the fall
to draw upon during the long winter.
Can you help us to a substitute for the
banished provisions, or tell us If all these
things ought really and truly to be
classed as "embalmed foods'?"
2*. E. S. (Pinehurst, Ulster county,
It Is not surprising- that you should
tave been set against preserved foods
by the revelations of the last few years.
I confess to the same dread in my own
ca?e. Tiie able chemical experts who are
kind enough to aid and abet me in the
investigations I have made along the
line of adulteration and chemical treat
ment of meats, vegetables and fruits
have supplied me, in days now, I would
fain hope, gone by, with startling analy
ses of divers natural products designed
for the consumption, and presumably
the nourishment, of human beings— so
startling in seme instances that I have
struck canned meats and a majority of
canned fruits and vegetables from my
lift of household commodities. Hence
the return to the practice of twenty-odd
years ago, of putting up our own pre
serves and pickles and canning all man
ner of eatables for winter up«.
Now. or so I am credibly Informed by
those who claim to be qualified to jspeak
\u25a0with authority upon the subject, the
pure-food law has so far reformed the
abuses of which we have spoken that
it Is quite safe to partake of "canned
goods" that have been put up since the
passage of that law. If artificial means
—the use of chemicals Intended to pre
vent fermentation— are resorted to in
the preparation of such foods for the
market, the manufacturer incurs the
danger of a heavy fine if he neglect to
state the fact In the label upon the can
or jar containing the vegetable or ani
mal substance. This protective measure
Is an unspeakable boon to the house
mother who does not live near enough
to city or town market to obtain the
fresh . vegetables and fruits that are
brought from the South and defy the
interdict of winter.
Before we talk of the proper use of
canned foods, let me remark, with em
phasis and gratitude, that I have ex
cepted tomatoes from the ban placed
upon other artificially preserved vege
tables. Perhaps because the simple
THE HOUSEMOT HE RS ' EX CHANGE
White Fruit Cake
A RECIPE for white fruit cake is called
lor in the Exchange.
If "C. H." wjjl take, a good recipe
for a plain white cake and add fruit ac
cording to her juflßir.ent (aa I do), a nice
white fruit cake will be the result..
The white cake for which I inclose recipe
may be baked in layers with a fruit filling.
It im fine.
Plain White Cake
Eleven e»r« beaten EtiS; three full cups of
•ugai; one full cup of butter; one cupful of
hot. water; three cupfnlt of flour, or enough to
make a good batter. (I hare sometime* had to
uje four cuvfuli: much depends upon the brand
of flour.) The water thculd be »o hot that you
can ]u»t bear ycr.r hftcd in it.
Cream the butter acd iusar; add flo-ar and
water alternately until all the water is tsed
«p. Neit add. alternately, the rest of the
flour ar.l the beaten estrs. Sift a tab'.ej:x>on
to ta t c rolrder with th« flour. FlaTor
Tni» cia't be excelled as a wMte cake.
PERCY (Louisville. Ky.).
Our Kentucky members are such no
ted housekeepers and cooks that I ac
cept your statement as to the excellence
of a cake that seems to me rather oddly
put together. And what makes it
"white"? The yolks of eleven eggs
should color it richly. Please write us
again and throw light upon this point
Perhaps you meant to write: "The
whites of eleven eggs." But you didn't!
The same correspondent sends in a
recipe for something of which she cays:
"1 do not know the name. The German
lady from whom I got it gave none."
With her permission I christen it
German Tea Cakes.
One cupful of nut kernels; half a pound
cf raisins (seeded and chopped): a quarter
pound of butter: half a cupful of molasses;
one even tablespoonful- of soda, and the
rame each of cloves, allspice and colan
der (?) flour to make a stiS batter. Roll
into a sheet and cut Into round cakes.
You have written "colander" so plain
ly that I cannot mistake the word. Is
it a spice unknown to me? Or some
A second reason why we should have
•uiother letter from you.
Actual Figures Demanded
TVe are having letters from Marion Har
land on the subject of living chearxr,
on hired girls, on cooking beef tongue and
caXo liver, etc.: but, cay. on the level, why
don't we have something that will be of
benrfit to the people who live ln the Sl2
a-month bouses, and who constitute the
half or more of the oooulation. doing the
actual productive work, as against tbe
SCHOOL FOR HOUSEWIVES
process of heating has been found suf
ficient to guard them against decompo
sition, we have not yet detected in cans
of this invaluable vegetable any trace
of mineral preservatives. ' We have used
canned tomatoes freely and fearlessly
throughout the embargo period.
Not one cook in twenty prepares can
ned foods properly for the table. To
this ignorance or carelessness is due a
large proportion Of the suspicion with
which the "tinned stuffs," as they aro
called in England, are regarded by
thousands of caterers and eatsrs. At
their best, they were but an indiflercnt
substitute for fresh fruits, vegetables,
meats and fish. So much the more rea
son why we should bestow Intelligent
care upon them, restoring to them, as
far as possible, the flavor and nutritiv*
properties of their former estate.
AN INVARIABLE BTJLE
To begin with— and to this dictum
there is no exception— the contents of
can or glass Jar should be turned out
into another vessel five or six hours
before it is to be cooked or cq,ten.
Tomatoes, corn, beans, peaches, plums,
spinach, and especially green peas,
should, one and all, be aired to get
rid of the "close" taste imparted by
cooling in hermetically sealed cans.
It may not be unwholesome; it Is un
deniably unpleasant. If I lay stress
upon the necessity that green peas
should be aerated, it is because they'
suffer more from the long- stages ef
airlessness than less delicate edibles.
The slight smoky flavor of canned
French or American canned peas Is
commonly accepted as inseparable
from them when they have been arti
ficially preserved. We all know it,
and most of us submit to it. Some
dislike It so heartily that they never
"Let canned vegetables air in a cool place."
•MO-a-monther." who, two to one. helps to
add -to the "overhead exDense" that is
charged u;» in the retail price— ln other
words, the clerks, salesmen and others?
How about the pcor devils who must feed
two, four or six on }t to V. per week,
and don't keen any hired srlrl to throw-
In the slopbucket what would feed a
family on thCback street? AVc hear a
lot about using the ••cheaper pieces of
meat." What are they, and how can they
be made eatable and wholesome? What
veretable* make Kood Felerttcn anj what
are useless, so far as laoti volue Is con
cerned? Figure it all out for a week,
and clre us the "menu" for each meal
of the twenty-one, without a whole let of
••frills" that tho average poor man's
wife has neither th«s timo net- strength to
bother with. The fellow v.h*> has ant '.o
the ••kecp-a-Kirl" stage of cfriuetico ought
to have brain • eno;;nh to fiiruie out his
own .economy in the hcu;eboiri.
In connection with Marion Harland's p\
r-rf-'flons as to clrls staving ho.Tte and
helDln*- mother. Instead of working ln oill
ces and store*, rtc. a friend of the writer.
who has traveled oonslrtorablv. made tli«
statement some time ago, "Xo daughter
of mine wl!l ever b<» o. rtsriograDher: I
have pcerl too much." It is a nutter of
wonder to the writer that tuotliera will
permit their daughters to work in offices
where they know nothlne. absolutely, of
the conditions and peoplo with whom the
girl comes in contact.
It would require a whole pajje to an
swer all the queries and criticisms of
our masculine critic. In the prepara
tion of my weekly menus, 1 have hon
estly believed that I was catering for
families of moderate means. I have
never assumed to make out- "menus"
that would feed six people upon 75 cents
a day. I can tell them of food 3 that
will sustain life and keep one in a fair
degree of health at that rate. If I were
to confine my directions to that class,
what of the great multitude of tho
"halfway poor" I have in mind continu
I told some weeks ago of the con
tented laddie who breakfasted, dined
and supped upon "brose"— id est. oat
meal porridge— and when asked if he did
not get tired of It. returned ln surprise.
An' why should a mon weary o' his
meatr/ "Meat" standing with him for
his daily food.
If American" "Interested" is willing to
breakfast upon plenty of "brose" with
milk, and lend c savory 'snack to his
urpd by a rasher of bacon or a strip of
salt pork, washing it down with a cup
of coffee; if he will dino upon a bowl of
broth thickened with barley or rice, po
tatoes, bread and cheese, with bread*
and treacle for a last course;. if he will
sup upon bread and butter, apple sauce.
craclizrs and cheese, cookies and tea— he
will fare better than Scotch and English
peasant and as well, so far as materials
go, as the French laborer. The differ
ence between him and the last-named
is that the French wife knows how to
prepare homely fare until it approxi
mates luxury and' the wives of the
rthers do not. Hundreds of American
farmers do not see "butcher's meat"
upon their tables more than once a week,
'•interested" can afford this luxury
upon $5 a week for a family of six. It
will be a "chuck rib," or brisket of
corned beef, or pig's feet, or such bits of
mutlon as the butcher heaps together
at the end of the counter "to sell to for
eigners." as one told me when 1 asked
what tncy were kept for.
"Who know no better than to buy
them!" sneered a woman who over
. I could not help saying quietly: "Who
know how to cook them! 0
A toss of the head was all the com
ment she made.
I shall probably get tho same, or its
equivalent, from "Interested."
If I have not marie it plain in all
these months and years how the cheap
er cuts may be rendered eatable and
wholesome, I cannot hope to do it in
the compass of one page. Not one
American cook In forty knows how to
make soups that are both palatable and
wholesome. Oibleto, liver, the heads
and hearts and tongues of- calves and
cheep, -\u25a0'. the ragouts and hashes that
might be compounded from "trimmings"
are so much trash in her sight, as salads
are "frills.". . <.\u25a0':. : ., \u25a0 : : >
A Southern woman wrote to me once,
saying that the deer: were so abundant
and tame in the forests near her house
that her husband might shoot one a > day
if he liked. "Could I tell' her. of some
way of cooking venison that would make
it tolerably eatable?" •
Tho reader,, may draw his own moral
from the anecdote. 1
As to vegetables— potatoes . have" gone
up until they are- no longer a cheap
article of diet. They will hold their own
upon thousands of tables, be the price
what it .may, if for no better reason
than that custom has made them, a
necessity to most of ' us. : Rico is more
wholesome and : nutritious— if (ah!, that
fatal "if!) the housemother knows how
to cook it. The .water in which: rice \u25a0 is
boiled is \u25a0 a valuable addition >to the
stockpot. Yet : nineteen out" of every
twenty cooks throw it down the sink
"The average cook merely dumps the
contents into a saucepan."
eat canned peas, if the contents of
the can be poured into a colander, the
liquor in jfAvhlch the peas have been
kept thro'Tvn away and v the peas put
into an open bowl of iced water and
left there for .two or three hours,
then cooked in /the usual way, there •
will be no taste or smell of the
"smoke." Keep the water cold, changr-
Ing once for fresh. The average cook
will hardly "take the trouble" -to obey
directions s,o simple, acd which In
volve little loss of time or , toil. The
independent housemother who "does her
own. work" will be thankful for the %
Treat lima beans and asparagus to
the bath of coid water. The liquor ln
which they have lain for weeks and
months was devitalized by boiling, and
It holds the undesirable raw essence of
the esculent Never cook a vegetable
In, the water In which it was canned.
Tomatoes aud spinach are preserved -In
their native juices. They are, there
fore, exceptions to the rule. While it is
not practicable to drain from corn the
milk that exudes In canning, it Is well
to pour away the thinner liquid."' Give
the contents of the can a slight shak«
In the colander to rid them of tho
watery part of the liquor; let them air
for several hours in a cool place (not
the Icebox); put over the fire in the
inner vessel of a double boiler, and
when they have cooked ten minutes add
half a cupful of hot milk into which
you have stirred a tablespoonful of
butter, with salt and white pepper to
taste. Simmer ten minutes longer, and
as they would dishwater. May I de
scribe one simple dish which 'my family
enjoy as a "pick-up luncheon"?
A Luncheon Dish
Break Into inch lengths half a pound
macaroni or spaghetti, and boll It tender
in salted water. If you have a weak
etoek, so much the better. If stock be.
used, return it to the pot when the
spaghetti is drained. The cereal has en
riched it. Put a layer of spaghetti ln the
bottom of a bakedlsh and strew over It
any minced meat you may happen to
have. Over this put a layer of drained
and chopped canned tomatoes, season-
Jnc each layer with pepper, salt and
onion juice. Fill the dish in this order,
po-jr in enough stock to keep it from
drying, cover with fine crumbs and
bake, covered, for half an hour. Then
brown lightly. We" like the addition of
grated cheese to the uppermost layer,
and now and then omit the meat and
substitute grated cheese.
Any bits of cold cooked meat will
flavor the dish sufficiently with the
touch of savoriness the meat-eater's
palate craves. It is of Italian origin,
and very good when rightly seasoned.
Should any be left, chop it next day
and put Into your soup. Rice may be
used instead of macaroni, if you like.
Onions are never dear and are exceed
ingly nutritious; Boil them in two
waters always, 'and if you can ,epar«
enough milk tQ use instead of the sec
ond water, -they are delicious.
Turnips hold too great a percentage
of water to be of value as bone or
brawn or brain makers.' Yet they in
troduce pleasant variety into plain fare
and are liked by many. ,
Carrots are very , nourishing. Cooked
tender and served In \u25a0 a white sauce,
they are wholesome and palatable. They
are more palatable when parboiled, cut
into short lengths , and fried in batter.
Canned tomatoes are said to have Buf
fered leas from artificial preservative*
than any other vegetable. They may
therefore be eaten freely. A quart 5 will
Rupnly material' for the Italian dish I
have described and the foundation of a
nice soup. Boil, season well; thicken,
the juice to your fancy, and just before
serving stir In a cupful of milk, boil
\u25a0 IngrMiot.'- to -which you have added a
Quarter teaspoonful of baking coda;;; -^
-••I 1I 1 could talk on this head for a longer
time than "Interested. can spare from
\u25a0his \u25a0'. daily toil, or I from mine, without
"Peas are put into a bowl of ice water."
exhausting it, and yet. perhaps, without
convincing him that cheap foods are
not of necessity coarse.
If I do not see that "keeping a girl"
implies "affluence," or that that or any
other degree of affluence Implies brain
enough to keep family expenses down
when prices are inflated. It is probably
because what brain is left to me after
hammering upon the "economy" anvil
for three months is not of a quality to
appreciate my critic's Ideas of causo
and effect. \u25a0
To "S.J. 1V.,":0f Virginia
Is this what "S. J. W.." of Virginia,
Ono-half pound of fresh marshmallowe:
one cup of chopped English walnuts: one.
cupful of -whipped cream (stiff): two tea
npoonfuls of powdered sugar: one teaspoon
ful of vanilla. Cut the marshmallows into
small bit*: stir theso with the sugar and
vanilla lntt) th« whipped cream apd sprinkle.'
tho chopped nuts on top. Set ln the lea
until you are ready to serve. I often use
this Instead of Ire cream at small gather
ings. \u25a0 . E. F. E. (Milwaukee. Wls.).
An acceptable* substitute for the in
variable ice cream without which good
Americans fancy they . cannot "enter
tain." And how tired some of us get
of it! : . <
To"C.H.;' of Bolton,Ga.
Dear C- tl. (Bolton, Ga.).
' In answer to your request for a recipe
for white fruit cake, please accept the
inclosed. I have tried it and we like it
very much., ,
White Fruit Cake.
.White* of three eggs; one largo capful of
pulverized sugar; one-half cupful of butter;
one-half cupful of sweet milk: one and a
half cupa of flour: two level teaspoonfuls
of -bakini: powder; - one large cupful c(
chopped raisins: chopped citron— as much or
as little as you fancy, \u25a0
Beat the whites of the eggs very stiff and
fold ln, last of all. Bake in a moderate
even, in a mould or. in a large shallow
pan. F. M. K. (Plttsfleld. Mass.).
For the excellent, and brief.' formula
we are your grateful debtors, : albeit it
was meant for a single reader. I laid
hold upon it for the general good.
Another White Fruit Cake
Cream together half a pound of butter and
a pound of powdered sugar until very light.
Add \u25a0a • cup \u25a0of cold water and three ' cups
of flour which has. been sifted 'twice with
two rounded teaspoonfuls of baking powder.
Beat well. . Have ready a pound of seeded
The San Francisco Sunday Call
you will have corn somewhat resem
bling in sweetness the original article.
A corn pudding eaten as a vegetable
is a wholesome variety in a winter
menu. After preparing it as for stew
ing, take from the fire, stir In two
beaten, os'gs and a teaspoonful of flour
rolled in cornstarch. Bake, covered, for
twenty minutes, then brown.
Succotash made of corn and lima beans
that were canned separately is far su
perior to the canned succotash sold by
the grocer. Treat the corn as if it were
to be cooked alone; a!r the beans and
soak in cold water for two- hours. Put
them over the fire In hot salted water,
bring to a boil, drain and add to the
corn, which is simmering- In another ves
sel, seasoned as for stewing. Heat the
two together not more than five minutes.
WHEN TBOUBLE PAYS
More troublesome- than when the can
marked "succotash" is opened twenty
minutes before dinnertime, "dumped"
Just as It is into a common single sauce
pan, seasoned with a lump of butter, a
<Jasn of salt and a shake of pepper. I do
not deny it! Yet if you will examine the
provisions of the recipe you will see that
compliance with them Is a matter of
brain expenditure and neither of time
nor labor. The distinction makes all the
difference between intelligent and un
skilled, slovenly culinary operations.
One of my masculine critics— of which,
I am proud to say, we register so few
that they hardly count in the number of
approving friends of the same gender —
warns me against "frills" in writing for
housewives who "do not keep a girl." If
these commonsense directions for se
curing the best results from cheap mate
rials without increase of cost be "frills,"
then— as Patrick Henry said of the im
putation of "treason"— let my censor
and chopped raisins, a quarter pound of
shredded citron, a half pound «aeb of
chopped f.es. chopped dates and chopped
blanched almond 3. DreUga these thoroughly
with flour. Now atlr Into the batter th«
whites of five esss -whipped very \u25a0tiff. Do
this -with Mpht swift strokes, beating tho
batter up from the bottom with each
stroke. Lastly. beat in the trnlt.
Bake for three hours In deep cans lined
with paper. Ice with tutti-frutti frosting;.
KMILIE (Brooklyn. N. T.>.
I am thinking, la transcribing the
recipe, what a line wedding-cake your
white loaf would make. Wo hope to
hear from you again, and thank you
for your compliance with, our request
for the recipe.
calf s liver? I feave read wi;h much Inter
est what you say of the possibilities of it
know°n mm * terUlU wnlc! > »b«jld be better
. - The Becipe.
* "??» '2 fl;>nr : fr 7 In dceo lard or dttpplnc
until they are-tfone and r.lcely browned.
X?ft* l«, Up . and ke t? hot n P° n • Patter
?£l c , TOU m l?.* tablcspoonful of browned
Slittjl »«£ 'V*.!!^* . wlth Yln «car. Put
??"• ' n th « n°ur paste, and neaaon to
an^ln^fer. 1^" «**« la thla ™*
Many dishes require much work to" ret
them Just right. ».ut this Is very simple
--E. R. F. (Muscatlne. Iowa).
Referred to a Trained Nurse
And at the same time earn mv liiMni • ?
have aa inclination for nSrslr.™ 7 Uvlas - *
In asking some of, the trained nurses
of holding; hands whenever we- may be
of use to others to reply to this nuery
I remark that the profession requires
long and diligent training. Severe ex
aminations must be passed and work
performed that tyro S y little dream of
when. they are led Into It by natural In
clination and the need of self-support-
May I not look for -a brie; statement
from a trained nurse, of what must b«
done . In • order to enter the ranks and of
the remuneration for. besinnerat
"profit by the example" of the woman
who makes her brain supply the lack of
Spinach, comes to us now tn cans. a?u*
at a price that does not proscribe Its ap
pearance weekly upon the table of th»
family of moderate means. Turn it out
five hours before cooking it. Cook in a
double boiler with the too off for half aa
hour: season with a tablespoonful of
butter, salt and paprika to taste, a tea-^
spoonful of sugar, a wee pinch of nut
meg or mace and a tablespoonful of lem
on Juice. Cook one minute and aervc^
garnished with triangles of thin toast. T
If you can spare three tablespoonfuls of
cream, beat into the spinach until you
have a smooth green mass and serve
not forgetting the toast.
The possibilities of tomatoes are b«
yond counting. As on© example of tho
truth of this, take scalloped tomatoes.
Drain off all the liquor that will come
away without pressing, setting It aside
for other purposes. Butter a bakedish
and put a layer of the drained tomatoes
in the bottom. Cover this with a stratum.
of fine crumbs.- season with salt, pepper
and a few drops of onion Juice; sprinkle
lightly with sugar and dot 3 of butter.
Now another layer of tomatoes and
more seasoned crumbs. Fill the- dish in
this order, the last layer being crumbs
dotted rather thickly with butter. Cover
closely and bake half an hour. Then
brown slightly. If the tomatoes have
not been drained too much, enough
moisture will bo left in them to make
the scallop soft. .
FROM THE LEFT-OVERS
The reserved liquor may be made into
soup or into tomato aspic, which, with
a few leaves of lettuce, will supply you
with a delicious salad. Half a dozen
cans of tomatoes may be bought for
60 cents. You may put both, these disiiea
upon your table for 25 cents.
Or. ff you have scraps of any kind of
meat in the refrigerator, drain the to
matoes, chop the meat and mix with a
cupful of boiled rice and the drained to
matoes. Moisten with a little stock or
a left-over of gravy and bake as you
would scalloped tomatoes. Tou hava
then a soup and a meat dish. This. too.
may be done for 25 cents.
In both these cases the> excellence of:
the dishes depends upon seasoning main
ly. Do not think it beneath your dUr^
nity to study effects of combinatioTW
and of flavoring in- cookery. It is b£
these means that you may obtain tho
best results from unpromising mate
FOR A WEEK
Grapefruit, cereal and creaaa. ere«nieel
ham (a left-over). waffle*, marmalade,
toast, tea and coffee.
Uvenront. sliced and ciralahel with
ttmoa and parsley: sally luxra. baked po
tatoes, flnzertsread and crtmm cheeac,
Vegetable soup, roast pork. apple s&uca.
baked corn puddlnc. cauliflower, pinea-ppla
souC». cake. Waci coffee.
Oranges, cracked wheat, bacon aad rr^"»
peppers, French roll*, toast, tea and coffea.
Breaded sardines, remain* of com pud
ding;, lettuc* sandwiches, crackers and
cheese, rico puddinr. tea.
Osllflower soup (a- left-over', pork piasj
(a left-OTer). apple sauc*. scalloped torn*.
toe*, fried oyster plant, cracker plum pud*
dlrr. black coffe*.
Stewed prunes, cereal and crea.ru, bacon.
boiled cess, graham biscuits, toast, tea aad
Baked Welsh rarebit, stewed* potatoes,
apple and nut salad, with French dressing;
crackers, Jan pulls, tea.
Tomato soup, rolled beefsteak. Bermuda*
or.ions. creamed carrots, snow pudding
with ladyflngers; black coffee.
Orans?s. cereal and cream, bacoa aa4
fried hominy, rtca muSlos. toast, tea and
Etew of beefsteak, onions ana carrots (a
left-over), split mufina. toasted (a left
over); stuffed potatoes, poor man's pudding. ,
Celery cream soupy veal cutlet*, spinach.
rr?en pea pancakes, floating island, black
Sliced pineapple, cereal and cream, dim
fritters, shortcake, toast, tea, and coffeo.
Baked perk and beans, with tomato)
sauce; fried French potatoes. shortcak»,
reheated (a left-over); ginger cookies and
cream cheese, cocoa.
Beef gravy soup, with noodles: stuffed
beef's heart, stowed celery mashed aad
browned potato. lemon pie. black coffee.
Oranges, cerwtl and cream, fishcake*
corabread. toast, tea and coCee.
Lettuce with French dressing, omelet.
potato cakes (a left-over), junket and
cookie,, tea. '^^^
Oyster bisque, baked btueflsh. potato
croquettes. ntewr<l tomatoes. French paa
cakas. black coSae.
• Baked apples, cereal and ereara. cTeara
ed fish (a left-over), rrtddte cakes and
syrup, toast, tea and coffee. j
. pork and beans (a left-over), tomato '
toast (a left-over), baked Eotatoes, bread
aad raisin pudding, tea.
"Scrap soup," ln which odda-and-'enda
play a, part: corned beef, mashed turnips,
celery knobs, wine Jelly and cake, black
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