I J fEi E v 1 7 MII l By SISTER MARY Stewed Breakfast prunes cereal cream codfish balls with tomato sauce rye toast milk coffee L u n c h eon Baked cheese shredded cabbage and pineapple salad bran bread and butter sandwiches sandwIches sand sand- fruIt milk tea Dinner Hans Ham baked In milk mille French fried potatoes buttered buttered but but- onions head lettuce with Russian Rus- Rus sian dressing pea peach h cream milk coffee Fruit Cookies I Ten cups Jour flour 1 teaspoon salt 4 cups brown sugar 2 teaspoons cloves 2 teaspoons cinnamon on 1 lemon 2 1 pound shredded candied can can- died orange leel eel 4 1 pound shredded citron 1 pound blanched and shredded almonds 1 1 cup butter 1 cup lard 2 12 cup cream 2 2 1 tea tea- soda 4 tablespoons hot Wa- Wa 2 eggs Mix flour salt sugar spices grated rin rind ot lemon fruit and nuts Melt butter and lard ajl cream soda dissolved in hot water and eggs wen welt beaten Add to first mixture and mix thoroughly using using us- us ing ing- hands It if necessarY Make into rolls two or three s in In- Indi diameter di- di ameter and let stand on ice over night When hen red ready to bake cut cutIn cutIn In thin slices and bake in a hot oven Place on an oiled and floured pan to bake The cookies n need ed not all ali be baked at the same time as the dough will keep several dayS dayS' Copyright 1928 KEA Service Inc