Wednesday

Breakfast. - Fried sweet potatoes with fried bacon and apple sauce.

Dinner. - Stuffed turkey neck with cranberry sauce. Supper. - Tomato soup with fried bread.

Thanksgiving

Breakfast. - Creamed onions with bread and butter.

Dinner. - String bean salad with French dressing. Turkey with apple dressing, celery, cranberry compote. Plum pudding with sauce. Black coffee.

Supper. - Apple pie with black coffee.

Friday

Breakfast. - A fast or some fruit juice. Dinner. - Plain water rice with turkey gravy. Supper. - Green pea soup with fried bread.

Saturday

Breakfast. - Roman meal cakes with cranberry sauce.

Dinner. - Brown flour soup from turkey bones. Left-over plum pudding.

Supper. - String bean salad. Baked squash with fried bacon.

REMARKS: Cut the turkey into pieces and preserve in gravy.

Sunday

Breakfast. - Apple salad with lettuce and mayonnaise dressing. Bread.

Dinner. - Green pea soup. Mince pie and cheese. Supper. - Fruit cake with coffee.

Monday

Breakfast. - Codfish cakes with apple- or tomato-rice. Dinner. - Boiled onions. Turkey with steamed potatoes and gravy. Celery.

Supper. - Squash or pumpkin pie with black coffee..

Tuesday

Breakfast. - Buckwheat groats with hot cream. Dinner - Turkey hush or salad with tomatoes and lettuce salad.

Supper. - Huckleberry soup with sago or dumplings.

Recipes For Mixed Boiled Dinners

They are much appreciated in many foreign countries by people of moderate means. The housekeeper who does her own work can save much time by introducing a few of these menus at her table. The preparation of foods in. this manner requires less water, it is more of a steaming process, and fewer dishes and utensils are needed.

Dishwashing becomes a burden in many a large household and the intelligent homekeeper studies economy in all directions.

I ask in advance that you try the recipes; lay aside prejudice against some of the good old-fashioned dishes, to which you are not accustomed, and stop wasting your time over new and fashionable recipes that ruin your health. Simplicity and knowledge are a great help for a low purse.

I. Lima Beans With Carrots And Potatoes

Soak one pound of lima beans in rain or soft water over night, cook for half an hour, add salt, and then add five good sized carrots cut to the size of the beans. Cook both for half an hour, then add four or five potatoes and cook all together until done. Thicken the broth with corn starch, add chopped parsley and butter. A tablespoon of vinegar and sugar may be added to the sauce if the flavor is desired. The carrots may be cooked by themselves; when done, add the water to the beans and potatoes, pour a little diluted vinegar over the carrots, let stand 20 minutes, drain off the vinegar and add the carrots to the beans and potatoes. This is preferable for people who dislike the sweet taste of the carrots. Serve with pork, bacon, frankfurters or without meat. Bread is not needed at this meal, as potatoes and carrots furnish sufficient carbohydrates. If bread is desired, it should be eaten in place of dessert with a little unsweetened black coffee or malt coffee.

II.

Small White or Brown Beans with Carrots and Potatoes.

Prepare the same as the foregoing. The time for cooking beans depends on the quality. The carrots should not be added until the beans are nearly done.

III.

Dried Green Peas with Carrots and Pork.

Prepare the same as the foregoing. Young green peas or string beans may be used in place of dried ones. The latter are excellent during the summer in combination with salted pickled herring or creamed chipped beef.

IV. Green Dried Peas with Dumplings.

See recipe for bread or flour damplings. Cook the dumplings in salted water and serve with the peas in place of meat or prepare a pea soup and boil the dumplings in the soup. This makes a perfect meal for dinner.

Use one-fourth to one-half a cup of dried peas per person, according to size and age of the individual. Green fresh peas may be substituted in the summer. Fried bacon is a good addition.

V.

Dumplings with Potatoes and Prunes. Steam the potatoes. Prepare some nutritious dumplings from flour or bread with eggs. Heat some butter, bacon fat or oil, add finely chopped onions, fry until brown, remove from the fire and add two tablespoons of syrup and some lemon juice or vinegar. Pour the potatoes and dumplings on a dish, mix with stewed cold or warm prunes, pour the syrup sauce over it and serve. Serve with lettuce. The syrup sauce can be thickened with flour and strengthened with the water in which the dumplings have been cooked; the prune juice can be added in place of the syrup. Serve with fried bacon. Good during the summer.

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Mixed Boiled Dinners

VI. Potatoes, Macaroni and Prunes.

Cook the macaroni until very tender, drain off the water, combine and serve in same manner as the foregoing.

VII.

Fried Dumplings. Cut left-over dumplings into thin, slices, fry in hot fat or butter until brown. Flavor with onions if desired.