Show i. i School Recipes The The Davis County School Food Service Department has prepared prepared prepared pre pre- pared the following Easter menus menus menus men men- us for use in the schools on Thursday Mar 23 TO BE SERVED in all elementary elementary elementary ele ele- ele- ele schools Colored Easter eggs Potato salad garnished with cherry tomato and watercress Hot buttered peas and carrots Dainty hard rolls with sesame seeds butter pat Banana slush and individual cup cakes 2 1 pint cold milk TO BE SERVED In all secondary secondary secondary sec sec- schools Sliced baked ham Fluffy whipped potatoes brown gravy Buttered green peas Crispy cold tossed salad dressing Hot cornmeal rolls butter pat Sherbet Easter cake 2 1 pint cold milk EDITH Dawson of Central Davis Jr High has given a recipe used by the school for 1 C. C potatoes cooked mashed 4 1 c. c dry yeast 2 1 c. c warm water 2 1 Tb sugar 2 eggs 4 4 Tb shortening 1 2 1 tsp salt 2 1 c. c sugar 2 1 qt milk scalded and cooled 6 c. c flour Dissolve yeast In warm water wa- wa water water wa wa- ter and sugar Cream sugar and shortening salt and potatoes potatoes potatoes pota pota- toes together Add remaining Ingredients and mix thoroughly I Let raise until double in bulk Roll 2 1 inch thick and cut with cutter and let raise again Deep fat fry Glaze while hot GLAZE 1 lb Ib lb powdered sugar 2 1 c water 2 1 tsp vanilla This recipe makes 60 spud- spud nuts BANANA SLUSH portions 4 cups sugar 6 cups water bon boll for 5 minutes cool Add 5 mashed bananas 1 46 oz oz can pineapple juice 15 oz frozen orange juice 1 can water Freeze 48 hours stir sUr several times while freezing lk Ik |