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Show HOOVERIZED HELPS FOR HOUSEWIVES! Daily guides in menu making. Edited by Gertrude McCheyne stata lead er in home demonstration extension division, Utah Agricultural colleen and home economics director for Utah, United StateB food administration The Tribune wiU also publish in this column from time to time proved recipes prepared by Salt Lake housewives. " FRIDAY, FEBRUARY 8. BREAKFAST. Oatmeal mush. Poached egps. Fruit bread. LUNCH. Vegetable i-oup, with orouton? rice or barley. Cold uiuUon. Pickles. Lukcd apple puddinE. SUPPER. Boston baked beans. Chill sauce. Brown bread Orange, pear and cherry salad Baked apple pudding is made from a n e crust lined into a greased bowl Tho apples are peeled, eored and cut in pi.ves and 11 the ctnter. Cinnamon and t si.J.al are used u- seasoning. imo water is added and the ,p'is ,,,v, y.lth a layer of pastry which is title, in the' rcr a V0"1 ("C ""'" Cut this v t &ad. save It, |