Show r AR MENU DELIGHTS y If I Igi 19 f Excellent Meal Four Courses for I gi r Twenty Cents Is Ij Described I 7 ARE THERE four Four courses courses- ear courses war ar time dishes dishes all all s-all all to jo d tents No o need to talk about I I cost of ot icing when sixty peo peo- f I can be served with a 11 four-course four ilia the keon heed n at lt 20 cents a plate That isy Is Isit y a it it t th tho home homo economics department ripe Utah Agricultural college did aUr and arid It was an honest to good to war tray time meaL The department pate IB vouch Jouch that It was well well- b balk bal bal- l. l k Iced ced with every ery calorie Invited prosit pros pros- it t. t The guests declared d that Its HI exta exa ex- ex ta sate inee put peace time spreads to a tone lace i 1 tire Bert HH Is the menu followed b by recipes Mill all dishes served ed w War r Time Luncheon lenD Menn a ito io soup Pop Corn lj 1 f Tuna fish In potato cups vaI rd beans Pickles Rye Re nut bread B iu raisin bread eai I Cabbage salad t Cream fruit F f 1 Peanut wafers i Cream of ot Tomato Soup SOUl 4 pint Int tomatoes I teaspoons sugar tt 1 L teaspoon soda aU J 1 quart milk ti j slice lIce onion y l D t tt t t tablespoons flour 1 1 teaspoon saltI salt I I teaspoon Is j vl JJ 3 cup utter gutter t Scald Sald milk with onion remove onion wad aM thicken milk with flour lour diluted tl s Ith water stater until thin enough to pour wok 0 d minutes stirring constantly first Cook tomatoes with sugar 15 IS ill rub through sieve e combine just before using Both mix mix- should be of oC same temperature Peer Po over oer butter and season I 1 Iy Servo o with wIlh popcorn I. I times this thle recipe used Tuna Tons In Potato Cup Cups ii J pound and can tuna fish Ish J t cups white sauce No o. o 1 A 33 M teaspoon sage sae t I 1 1 tablespoon lemon Juice I 2 teaspoons salt M cup eup bread crumbs crumb J I 2 teaspoons onion Juice or grated t. t i tablespoons tH Ji mazola oil or fa fat t. t 1 teaspoon paprika i Flake fish add season and cause Fill FIlI L 3 baking dishes half halt full Cull and andr t r ver yet nr with mashed potatoes Bake un un- W UI I potatoes are bro brown n. n 0 r naked Baked Denn Beans If J t 1 quart nay navy beans ii M k 1 I cup rup molasses I 4 4 Rf-J Rf J tablespoons corn oil Y-I Y I i pound POund found salt pork 1 tablespoon mustard 1 Bons Itans 01 cooked cookE In J pressure cooker at Pound u-Pound pressure for Cor 45 5 minutes 1 Itye Ite Nut uC Bread 1 21 milk n 1 tin TV v 1 fi fin 1 n n in j Rt meats 1 s oo tablespoon salt sail a t 2 25 c cups i flour 2 eggs 3 1 tablespoons Po POWder der 2 tablespoons molasses 9 Sad nd i lr t teaspoon soda makes it ft softer Make l rather a stiff batter Put In loaf loa pans liana and let raise 20 O minutes Bake 1 H hours SC nm tl lu n Brown on Fir nr Brend end nd 1 cup rye ryo meal 1 cup corn meal 1 cup graham flour 1 cup raisins 3 ita- ita ta tablespoon tablespoon ta- ta soda 1 teaspoon salt snit J q cup molasses 2 cups cup sour milk or 2 23 cups sw sweet t milk mill or water Mix and sift dr dry Ingredients add molasses and milk stir until well mixed turn Into a well but mold and steam 31 33 3 hours Fill mould only two-thirds two full The cover should be buttered before being placed on mould then tied Place mould on a In kettle containing boiling bollInS' bollInS bollIng boll boll- Ing InS water Allow water to come up way half around mould cover co closely and steam adding as s needed more bollInG boiling bollIng boll boil Ing water Cabbage Salad Mix two thirds shredded cabbage e with third one-third shredded lettuce Sprinkle with salt and mix with cream salad Balad dressing Servo Ser In lettuce cups Seven times the recipe used Cream Salad Dressing 1 cup milk 3 ee- ee eggs ees s 1 teaspoon salt i teaspoon cayenne 2 tablespoons Mazola oil 3 tablespoons flour 1 teaspoon mustard 4 tablespoons sugar J to 1 cup vinegar 1 cup cream cleam beaten Make white sauco saUce o of flour milk and oil add eg eggs s season and vinegar cook until smooth Four times this recipe used Trull Sherbet 22 quarts peaches S oranges 1 3 lemons lemons lem lem- ons 4 tablespoons sugar 3 cups water for 01 syrup enough h water to make 3 31 33 gallons before frozen fro 1 teaspoon salt 1 tablespoon gelatine Make syrup add grated rind of ot four oranges and four lemons rubbed rubbe l In i I cup sugar just before removing from stove sto Add fruit rull Juice and pulp Rinse orange and lemon skins In n one quart orth of the water ater Acid An And l dissolved ed gelatine Will o servo 75 to people Peanut ot 3 cup fat 1 egg 3 tablespoons milk S cups flour lour H lj cups light brown sU sugar ar 5 3 teaspoon soda 1 cup chopped peanuts Mix as cake Into rather stiff stier drop bat bat- ter tor Drop In spoonfuls on greased butter but but- ter tins Bake in hot o cn oven Four recipes used |