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Show j HOP VERIZED HELPS FOR HOUSEWIVES jj Daily guides in menu making. Edited by Gertrude McCheyne, state lead- j j ; er in home demonstration extension division, Utah Agricultural college, and ! ' home economics director for Utah, United States food administration. ' ! j The Tribune will also publish in this column from time to time proved recipes prepared by Salt Lake housewives. I1 1 I BR FAFF A ST. Catniea mush ; Fciled etirs Lricd apricots stewed 1 White broad 1 "'INNER. Leer of mutton rousted Stewed tomatoes Potatces boiled Shredded cabba za l-'ronrii dtvs:ri Apple irelaiin SUPPER. Rice jtnd cheese Fruit cake 1 Milk. Cocoa Pro p. no double the amount of apricot? and rice and tomatoes needed in the ' I meal. They can be used to ml van trice ; I Scalloped tomatoes are delicious if sto.k ' ! instead of water usr-d to moisten, j French dressinc may be irmde n't tiie i , tablf. put increments Deeded on a tray ; or j-Luo and have rnixlrsi: i.wl cold. Mix j nne-isart-r teaspconful parrika. one- 1 leasp. .'.nful salt, scant leasrounful such-- i two teaspoonfuls oil: when w combined com-bined a. id one t-npor,nf ul vinegar r.r I lemon .iuicf beating with a fori: til" i ! thick. If this is made over a ood-sod 1 lump of i.-e the re? ;:t is r.htair.ed mw. :-, . nvrp quickiy. Appb; trelatin is mad" from i juice of slewed appies to v.-;-,i. h elices 0f ! avT-le. banana ar.d. If d-sird. nVnr.'p added. Add gelatin tu appi- juiire w:;;'ie Cut this out and save it. |