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AV 71 , . I ’ . N T . W 71 7 ver y Meal Is Here Planned Out \ vV hat to tLat IN ext W eeK \ For You Until Next Sunday Night ) WITH the first touch of warm weather the family appetite decreases, and unless the meals are especially appetizing and decidedly “lighter” in character, the housewife will find a listless, ill-tem pered family on her hands. The luncheons for next week are rather vegetarian in character, but are not all hard to prepare nor expensive. The meats are somewhat unusual, commencing with the country salad made of the cornbeef and vegetables left from Saturday’s dinner. The cold lamb remains from Sunday, the can nelon of veal is made frofn a knuckle of veal at nine cents a pound, and the chicken fricassee from a five-pound fowl. A mackerel weighing three pounds should be chosen for baking, and whereas the calf hearts are deli cate. the beef heart is more satisfactory for braising. It will be necessary to order it ahead, as few markets keep them on hand. The menus are planned for a family of six—two adults and four children of six. eight, twelve and fourteen years. The food bill for the week should not exceed $7 in most localities. The ab breviations are as follows: T.—tablespoon, t. —teaspoon, f. g.— few grain, C. —cup. MONDAY. Breakfast. Stewed Prunes. Oatmeal. Top Milk. Browned Codfish with Potato. Cereal or Plain Coffee. Luncheon. To .to Souffle. Fried Hominy Slices with White Sauce. Bananas. TOMATO COUFFLE—I C. stewed and sifted tomato, 1 t. salt. 2 T. flour, 1-8 t pepper. 2 T. butter, 6 eggs. Melt butter, stir in flour and sea sonings and gradually the tomato. Sep arate eggs, beat yolks well, combine with tomato, and whip egg whites till stiff. Fold into them the tomato mix ture. turn Into buttered ramekin dishes, set In hot water and bake till puffy in a moderate oven, it will take about 15 minutes. Dinner. Cream of Corn Soup. Country Salad. Raised Cornmeal Muffins. Steamed Graham Pudding. Hard Egg Sauce. COUNTRY SALAD—Cut cold boiled corned beef or tongue Into thin strips and pile tn the center of serving dish. Cook potato balls or cubes In meat broth until tender. Cool and roll In mayonnaise or boiled dressing and dis pose about meat, then about this put (■flcry or cabbage, cut fine, then cooked carrots and turnips, cut in straxis,. Garnish with parsley and cucumber pickles cut in fan shape. Serve with additional dressing. STEAMED GRAHAM PUDDING— -1-1 C. butter melted. 1-2 C. entire wheat flour, 1-2 ('. molasses. 11-2 C. graham meal. 1-2 C. milk (sweet or sour), 1-2 t. soda. 1 egg, 1 t. salt, I < ■ raisins, seeded and quartered. Mix ingredients In the order given, stirring well. Reserve 1-2 cup of sifted Hour with which to flour rais ins Turn into buttered mould and si earn 2 1-2 hours. HARD EGG SAUCE—I egg. 1 1-2 C. powdered sugar. 1-2 C. butter. Cream butter, add beaten egg yolk and gradually beat in the sugar, lastly fold in the egg white beaten till dry and 1-2 t. of any desired flavoring ex tract. TUESDAY. Breakfast. Broiled Tripe. Fried Potatoes. Strawberry Shortcake. Cereal or Plain Coffee. Luncheon. Creamed Spinach with Poached Eggs. Pudding Left from Monday's Dinner. Sauce. Dinner. Clear Tomato Soup. Cold Lamb. Gravy. Boiled Rice. Dandelion Salad. Washington Pie. DANDELION SALAD WITH BACON —Select crisp young green, clean thor oughly without disturbing shape. \ mV I®!!®.™, -'y F N. t i\ e ■ jL I The Latest ra Thing in Stoves For a midnight supper, as for any other meal at any other time, the very latest thing in stoves —the best that stove-artiste can do—is a -No Ashes OH Cook-stove It Concen- lt ron( . enlratCT the heat when ypu want it trates Heat a nd where you want it. Jt ii a» atrick as gas, —JVo Waste steadier and handier than coal, cheaper than ftWpjl It is Handy The New Perfection Stove ha» long. enameUd. Dirf turquo»ae-blue chimney*. It is handaomely fcnwbea Ba in nickel, with cabinet top, drop shelves, towel It is R-Cfidy racks, etc. Made with 1, 2 or 3 burners. Dvlnv AH dealers carry the New Perfection Stova. J • V \ “ PIO U€lQy Free Cook-Book with every stove. Cook-Book also r 1 * - . —J given to anyone sending 5 cents to cover mailing coM. • STANDARD OIL COMPANY i Incorporated in Kentucky ) Covington. Kv-t Louisville. K».; Atlanta. Ga.; Birmingham, Ala.; and Jeck.onv.lU. Fla. By Ida Cogswell Bailey, Expert Director of Domestic Science Plunge into boiling water, then at once into cold water. Let stand 20 min. Fry 3 strips bacon, cut in 1-2 inch cubes. Reserve 3 T. hot .bacon fat, and add slowly to it. beating con stantly, 11-2 T. vinegar with a f. g cayenne. Use this as a dressing for the dandelion, which is dried well, and garnish with the bacon cubes. Use only young greens. WASHINGTON PIE—2-3 C. sugar, 1 t. vanilla. 1-4 C. butter. 1-8 t. mace, 1 egg, 1 1-2 C. pastry flour, 1-2 C. milk, 2 t. baking powder. Cream butter, add sugar gradually, 1 egg well beaten, milk, vanilla and mace. Sift together baking powder and flour, add gradually to mixture, beat in. and bake in two layer cake pans. When done, spread one sheet with jam or jelly, place the other on top, sprinkle with powdered sugar, and serve while quite fresh. WEDNESDAY. Breakfast. Wheat Cereal. Top Milk. Boiled Eggs. Buttered Toast. Jam. Cereal or Plain Coffee. ROILED COFFEE—II-2 T. ground coffee to each person, 1 C. cold water, 1 T. egg white or three crushed shells, to fi C. water, a little cold water to settle. Mix coffee, egg and one cup cold water together Bring to boiling point, and add balance of water boiling hot Boil 3 minutes, add a little cold wa ter to settle (atoout 1 T.), let stand 2 minutes and pour into heated pot to serve. Luncheon. Potato Salad. Corn Fritters with Maple Syrup. Dinner. Cannclon of Veal with Macaroni. Asparagus on Toast. Baked Custards. Sponge Cake. CANNELON OF VEAL WITH MAC ARONI—2 tb veal ground, 1-2 t. salt, 3 slices fat bacon, 1-4 t. pepper. 2 slices onion. 1 egg. 1 green pepper if convenient, 2 T. melted butter, 4 branches parsley, 1-2 C. crumbs of bread rubbed to paste with hot water. Chop bacon, onion, peppers and pars ley. All veal, bread, seasonings, and egg beaten light. Shape into-long roll, and cover with ground bread crumbs or rolled shredded wheat. Place in bak-’ Ing pan with thin slices bacon on top. Pour a little water (about 1 C.) in the bottom of pan. and baste occasionally. Bake two hours. When done, remove, add 3 T. flour to fat in pan, cook till’ smooth, then add 1 1-2 C. tomato juice, salt and pepper 'o taste, and stir till boiling’. Then add 1-2 cup grated cheese and 1 C. cooked macaroni. Let stand to become very hot, then serve with meat. ASPARAGUS ON TOAST—Wash as paragus, tie in bunches, and cook In boiling, salted water, the bunches standing upright, so that he ends of tips are two-Inches out of water. When tender, in about 30 minutes, dispose on toasted buttered slices of bread and serve with white. Hollandaise, or Bechamel sauce. THURSDAY. Breakfast. Sliced Bananas. Cereal Flakes—Top Milk. Creamed Dried Beef on Toast. Cereal or Plain Coffee, Luncheon. Asparagus au Gratin. Baked Potatoes. Cocoanut Gingerbread. ASPARAGUS AIT GRATIN—I bunch cooked asparagus, 1 t. salt, 2 C. milk, 1-4 t. pepper, 4 T. butter, 2 hard cooked eggs, 4 T. pastry ffour, 1-2 C. soft crumbs. Cut asparagus In Inch lengths. Make a white sauce of butter, flour and sea sonings, put a layer of asparagus In buttered baking dish, add a little sauce, a little chopped egg and crumbs. Re peat till all is used and finish with buttered crumbs and bake till brown in a quick oven. Dinner. Chicken Fricassee on Toast. Mashed Lettuce. Stewed Corn. Potatoes. Strawberry and Pineapple Cup. Scotch Cookies. THE ATLANTA GEORGIAN AND NEWS: SATURDAY, JUNE 1, 1912. CHICKEN FRICASSEE—Drens. clean and cut up a fowl into eleven pieces: 2 drumbstieks, 2 second joints, two wings, 2 breasts, 3 back pieces. Put the pieces in a sauce pan with 4 T. butter, let them brown slightly on botfc sides, but take care they do not burn. When slightly browned, add enough boiling water to cover, and a bouquet of herbs, salt and pepper. Sim mer until tender, about three hours for fowl, 11-2 hours for chicken. Make a sauce of 2 T. butter and 4 or flour. Add to it slowly 2 cup liquid in which chick en was cooked; season to taste with salt and pepper. Arrange pieces of toast on a hot dish; place the chicken on toast and pour the gravy over It. A border of rice may surround chicken. SCOTCH NUT COOKIES—IC. but ter or 1-2 C. drippings or lard. 1-2 C. chopped nuts, 1 C. sugar. 2 egg whites, 2 egg yolks, 2 C. rolled oats, 1-4 C. milk. 2 C. flour, 1 C. raisins, 1 t. soda. Cream shortening; beat,in sugar, egg yolks, well beaten, and milk. Folru raisins and nuts, stir in. add egg whites, beaten In dry. then rolled oats. Mix and sift soda with flour, add to mixture and roll Into a thin sheet, cut into shapes and bake in moderate oven. This makes about 5 dozen cookies. FRIDAY. Breakfast. Strawberries. Broiled Salt Mackerel. Cream Sauce. Baked Potatoes. Toast. Cereal or plain Coffee. Luncheon. Nut Roll. Nut Sauce. Griddle Cakes with Brown Sugar. NUT ROLL—II-4 C. chopped Eng lish walnut meats. 1 t. salt, 1-4 t. pep per, 3-4 C. hominy (coarse), 1-2 C. fine dry bread crumbs, 2 C. milk, 1 hard cooked egg. 1 t. parsley minced, 1-4 I. onion juice. Blanch hominy, drain, add 1-4 t. salt, and milk, and cook till soft in double boiler. Chop the egg and walnuts and add with other ingredients to hominy. Season well to taste, and form into a six-inch roll. Cover with buttered crumbs, dot with bits of butter and bake 1-2 hour in a moderate oven, basting occasionally with 2 T. butter melted in 1-2 C. hot water. Serve very hot with nut sauce. NUT* SAUCE—I T. butter. 11-2 (’ stock, 2 T. peanut butter. 1-4 C. chopped nut meats. 1 1-2 T. browned flour. 1-4 t. salt (if needed), dash pepper. Melt butter and peanut butter, when soft add flour, then stock, stirring con stantly. Let boil up once, add season ings and nut meats and serve. Dinner. Baked Stuffed Mackerel. Egg Sauce. Browned Potatoes. Buttered Onions. Radishes. Lemon Meringue Pie. LEMON MERINGUE PIE—3-34 C. sugar, 2 egg yolks. 1 1-2 C. boiling water. 4 T. lemon juice, grated rind 1-2 lemon. 7 T. cornstarch, 1 t. butter, flaky pastry. Mix cornstarch and sugar, add boil ing water, stirring constantly. Cook 2 minutes, add butter, egg yolks, rind and lemon juice. Stir constantly. Line plate with pastry and bake till browned, about 15 minutes. Add filling, which has been cooled, and cover with mer ingue made of 2 egg whites beaten stiff with 2 T. powdered sugar and 1-2 T. lemon juice. Bake till browned. SATURDAY. Breakfast. Half Oranges. Chicken Hash. Fried Potatoes. Baking Powder Biscuits. Cereal or Plain Coffee. Luncheon. Red Kidney Beans with Tomato. Quick Entire Wheat Bread. Stewed Prunes. Dinner. Chicken Soup. Braised Calf's Heart. Baked Potatoes. Sliced Tomatoes. Snow Pudding. Soft Custard. BRAISED CALF'S HEART —Wash thoroughly 3 calves’ or 1 beef heart. Cut away all membranes and tubes, stuff as for chicken, saute In drip pings, dust with salt and pepper. a(F water to half cover, and either sim mer or cook en casserole until tender, about 1 1-2 hours for a calf heart, and three to four hours for a beef heart. Serve with the resulting gravy, which will be sufficiently thickened from the stuffing. A cup of stewed tomato is a pleasant addition. SUNDAY. Breakfast. Pineapple au Natural. Cream of Wheat. Top M.ilk. Scrambled Eggs on Toast. Cereal or Plain Coffee. PINEAPPLE AU NATURAL —1 ripe pineapple, powdered sugar. Separate pineapple into sections by means of a folk, separating around each “eye.” It will easily be dissected into wedge shaped pieces. Make mounds of powdered sugar on individual plates by packing it into a small after dinner coffee cup or timbal* mould, and turn ing out, surround with pineapple sec tions and garnish with leaves of pine apple. To eat use the fingers dipping the fruit into the sugar. Dinner. Roast Beef. Potatoes Baked with Meat Creamed String Beans Dressed Lettuce. White Pudding with Sugared Straw berries. TO PREPARE LETTUCE- Wash each leaf gently and carefully Ro in a damp cloth and place near ice to ehill. or. if you do not have h<. place in a bowl pr pail, cover tlghtl; and let stand until < rosp. WHITE PUDDING I <’ s- a ded milk, 1-2 U. cold water, 1-2 C. corn- starch, I t. vanilla, or orange extract. 6 T. sugar, 1-2 t. salt. 2 egg whites. Mix together cornstarch, sugar, salt and dilute with cold water. Add to scalded milk and cook directly over slow heat till thick, stirring constant ly. Then place over hot water and cook 20 minutes stirring occasionally. Re move from heat, and pour slowly onto egg whites beaten very stiff. Beat well, turn into a mould or custard cups dip ped in cold water and chill. Serve with raspberry, strawberry or peach sauce, or with a caramel, chocolate or coffee nut sauce when fruit is "1101 at hand. Supper. Toasted Cheese Sandwiches. Olives. Grape Juice Punch. Gold Cake. GOLD CAKE-—1 <’. sugar. 1-2 C. sugar, 1-t C. butter. 1 egg. 4 egg yolks. 1 t. lemon extract, 1-2 C milk, 1 3-4 C. pastry flour, 2 t. baking powder. • Cream butter, add sugar and grad ually eggs slightly beaten. Sift to gether flour and baking powder, add alternately with milk to mixture, add flavoring and bake in a square or taube tin in a moderate oven. Frost with Chocolate icing. >■ di LITTLE SAUSAGES WITH RICE. (Prepared from the recipe accompanying this article. 1 STOCK CHAMPION Winner of Greatest Endurance Run the World Has Ever Known 500-Mile International Sweepstakes at Indianapolis From the Factory, through the Race-Test, comes the National car you own. Having is but part of the manufacturing process that tests and perfects National cars for your safety, comfort and indefatigable service. A race, such as the 500-mile event, won by the National from a field of cars from all nations, most of which are higher-priced than the Na tional, is a much harder test of every ounce of power and every fiber of strength than a tour of thousands of miles. That the National again proved its superiority is your unimpeachable guide to the best ear. re gardless of cost. The race demonstrates the reliability, power and longevity of the National. We do not sell you a racing ear. We do sell you a car tnnbodying the principles found perfect, and able to stand the hardest of tests. We sell you a car that has proved its superiority over all others. ; F'v-. ■ - IHK - • r ' ;: -■mA.* Four Models, $2,600 to $30,000 Cooking Secrets of a Famous Chef Copyright 1912, National News Association Emile Rail/y, of the Hotel St. THE strawberry certainly deserves its popularity, for no fruit is more delicious, provided it agrees with one. But that is the trouble—not every one can eat strawberries, and to some they are absolute poison, just as shell fish or peaches are to others. Unfortunately, it is impossible to foretell whether the strawberry which tastes so good will turn out to be one’s bitter enemy until nne has eaten it and suffered in consequence. Then there is another curious circumstance: Some people who have always eaten the ber ries with impunity suddenly realize, for most unpleasant reasons, that their strawberry days are oveh The change which constantly occurs in the blood, the increase of certain chemicals, reacts on the acid of the strawberry, and this change i.m only be told front experience. Personally, I think the wild straw berry is much more desirable titan the cultivated member of the family, though, of course, the latter will al ways be popular because of its size, which is often quite imposing. But th efee mammoth berries, while they are good to look at, lack the perfume and the flavor of the small wild berry, which grows everywhere and of which the most delicious desserts, syrups and summer drinks are made. STRAWBERRIES MANON are made by steeping She berries in a syrup of Maraschino after they have been hulled and then serving them in the center of T’W ; __ RAGOUT OF LAMB WITH VEGETABLES. (Prepared from the recipe accompanying this article.) a water ice flavored with manderlnes. LITTLE SAUSAGES AND RICE. Take a medium-sized white onion, chop it up fine and brown it slightly in butter; add five ounces of rice, a pinch of sail, bait a pinch of pepper, and moisten it with three-quarters of a pint of boiling stock or bouillon. Bring it to a boil, cover it, and then continue to cook gently. It is a mistake to wash rice in the usual way. One should put it in a piece of cheesecloth or fine sieve, pour water over it, and then spread the lice out on a white cloth or towel to drain. Never stir the rice while it Is cook ing. The rice will be done when it has absorbed all of the fluid. Now add butter the size of an egg and mix it in the rice, using a silver fork. Place’the rice in a serving dish. While cooking the rice, get ready twelve small sau sages, roast them and place on the top of the rice. A brown gravy can be served with this, and grated cheese can be added to the rice if desired. RAGOUT OF LAMB. WITH VEGETA BLES (4 covers). Take five pieces of ’inmb out from The National is the criterion in every respect of 1913. With left-hand drive and center control, long wheel base, deep luxurious upholstery, .self starter, tire pump, integral part of motor, gas and electric lights. long low bodies of beautiful design and finish, long resilient springs, power ful but flexible motor, noiseless and comfortable, no other car offers greater service-\or enjoyment than the National. The National is Ihe most renowned car on earth, and enjoys the greatest prestige because it is able to crown its past achievements, such as World’s Stock Champion, with the Inter-National Cham pionship. The 500-mile race is a positive test where the National’s Quality is proven to be the best, most reliable and durable. Write at once for Series ‘V” Book. It is the 1913 motor car style book. GEORGIA MOTOR CAR CO. 33 Auburn Avenue ATLANTA PAGE NINE MAGAZINE SECTION. the breast, about three inches long and three Inches wide; five more pieces of the same size should come from the shoulder or five small chops. Salt and pepper and put in a pan with, hot grease, roast the meat to give it a nice color. Drain off the grease now and add to it a soupspoonful of flour; put it on the stove again to color the flour: moisten it with bouillon or water, add the meat and a bouquet of herbs and boil. Rover and cook slowly. In the meantime, prepare some small onions, carrots and turnips; also potatoes. The turnips and potatoes should be touched with garlic, and turnips, carrots and onions should be plunged in boiling wa ter and then cooled off. to give them a nice color before cooking. Put these vegetables in the ragout when the meat is half cooked; the potatoes, however, should be cooked separately, and put on the dish just before serving. When the meat and vegetables are about done, put the pan at the' corner of the stove, so that the gtsease will come to the top. Skim the grease off carefully and put the ragout into a serving dish; arrange the potatoes and a few peas over the top.