Show i I MENUS 9 I IBy By SISTER MARY Breakfast Grapefruit Breakfast Grapefruit cereal cream scrambled eggs with dried beef beet bran muffins milk coff coffee Luncheon Luncheon Caulin r au gratin toasted muffins applesauce gin- gin ad milk tea Dinner Dinner Casserole Casserole of ot chicken twice baked sweet potatoes creamed corn Jellied cucumber salad peach sponge cake milk coffee coHee Peach Sherbet Seven or eight ripe p ches 4 13 CUPS sugar 2 oranges 3 cups water 3 1 cup lemon juIceS juicer 1 egg white i 1 tab tablespoon spoon granulated gelatine 4 tablespoons cold water few grains salt Pare peaches and remove stones Put Dut Into saucepan add aad water and stew until tender Rub Rub through a 8 sieve and add lemon juice orange Juice and sugar Heat stirring constantly until sugar la is dissolved and boiling point is reached Stir SUr Stirn In gelatine softened in cold water n for for five fhe minutes and dissolved over boiling water vater Remove from fire and told fold In white of gg beaten until stiff and dry with a I. I few grains of salt alt Turn Into mold pack In Inice f ice e and salt and freeze for two or or three hours Serve garnished with sliced peaches and whipped cream if It desired Copyright OP 1 1927 SEA Service Inc Ine Breakfast Pears Breakfast Pears Pears cereal cream creamed ham on toast graham toast m marmai rma I milk mUk coffee Luncheon Luncheon m of ot celery soup croutons stuffed pep peppers ers brown bread appl apple and rice pudding tea I Dinner Dinner Broiled Broiled pork chops scalloped scalloped loped potatoes Swiss chard with mock hollandaise saUce a ce chow V cho chow peach shortcake mIlk coffee cortee MOCK HOLLANDAISE SAUCE One cup up 1 boiling Soiling water water ater 1 tablespoon tablespoon table table table- spoon flour 3 tablespoons l b er 1 I tablespoon l lemon mon juice or vl vinegar gar 1 teaspoon s salt lt 2 eggs yolks 2 1 teaspoon pepper Melt 1 tablespoon butter and ad stir Ur In flour When bubbling slowly add water stirring constantly Bring to o. o the boiling point a and boll five the minutes Remove from tram fire tire and let stand while beating yolks of ot eggs egg with salt sal p pepper pepper- and Jemon m n Juice juke Slowly add dd egg mixture to sauce beating constantly B Beat a In ln re remaining butter bJ by bit keepIng keeping keepIng keep- keep Ing mixture hot over over tvr hot water Serve at once 1927 21 N NEA A Service In IncO |