Show I I f Helping Hel ping the Horn Homemaker FRESH PINEAPPLE Nr A Dinner Menu Cheese Fondue Escalloped Potatoes Buttered Spinach Biscuits Honey Head Lettuce French Dressing Fresh Pineapple Orange Cookies Iced Tea Cheese Fondue Serin Serving 6 Two tablespoons butter buller 4 tablespoons tablespoons tablespoons table table- spoons flour lour 1 2 11 2 1 cups milk 1 teaspoon teaspoon tea tea- spoon salt 4 1 teaspoon paprika 1 tablespoon chopped parsley 1 tablespoon table table- spoon chopped onion 4 3 cup cheese cut fine 4 egg yolks 1 cup bread breadcrumbs breadcrumbs breadcrumbs crumbs 4 egg whit whites beaten Melt butter and add flour lour Blend and add milk and seasonings Cook until thick sauce forms Stir constant constanta constant constant- ly lYe Add cheese and stir until melted Add yolks and beat two minutes Add rest of ingredients Pour into buttered buttered buttered but but- baking dish Bake 30 minutes in slow oven Serve in dish in which baked Escalloped Potatoes Four cups sliced raw potatoes 5 ta tablespoons tablespoons ta- ta flour 1 teaspoon salt 11 14 teaspoon paprika 4 1 teaspoon celery salt alt 3 tablespoons butler butter 2 2 1 cups milk Mix potatoes and dry ingredients Pour into buttered baking dish Dot with butter buller Add milk Bake 45 minutes in moderate oven Serve indish indish in indish dish in which baked Fresh Pineapple One large pineapple 3 tablespoons lemon juice 1 cup sugar With sharp knife cut off thick peelIng peeling peeling peel peel- ing of pineapple Cut crossways in slices two-thirds-inch two thick Use point of knife and remove remo eyes around the sides Cut pineapple into dice Discard Discard Discard Dis Dis- card hard centers of each slice Mix sugar and lemon juice with pineapple Pour into glass dish Cover and chill It requires about six hours for fr sugar to draw juice from pineapple More sugar can be added if a sweeter dessert dessert des des- sert is desired This pineapple will keep for a week if stored in a cold eold place |