Show j i j Q QI I Menus lIenus e p us I I Y 4 9 By SISTER MARY Grapes Breakfast Grapes cereal cream I creamed spinach on toast with poached eggs cinnamon toast milk coffee Luncheon Luncheon Cream Cream of celery soup I toasted crackers mock lobster salad rye bread grape juice nut cookies Dinner Hot Dinner Hot beef loaf loat creamed potatoes buttered parsnips cabbage cabbage cab cab- bage and green pepper salad puff puddings milk coffee e. e Individual puff puddings pro provide Me Mean an ideal way to use up bits bit's of leftover leftover left left- leftover over canned fruit Two tablespoonfuls tablespoon tablespoon- fuls of fruit are enough for each pudding and one can be made of peaches one strawberries one cherries cherries cherries cher cher- ries and so on I MOCK LOBSTER SALAD One pound halibut steak 2 cups strained canned cannell tomatoes 2 1 cup diced celery 1 hard cooked egg 4 stuffed olives ma mayonnaise Tie fish In cheesecloth and simmer elm sim mer in 4 cups boiling water to which 1 teaspoon salt and 1 tablespoon tablespoon tablespoon table table- spoon lemon juice have been added It will take tale about fifteen minutes to cook the halibut tender Drain Place ce in a dish and pour over to tomatoes tomatoes tomatoes to- to matoes which have been heated to the boiling point after straining Let stand four or five hours When hen ready to serve serve flake fish and combine combine combine com com- bine with celery and mayonnaise Serve on a bed of lettuce and garnish garnish garnish gar gar- nish with slices of ot hard cooked egg olives and snips of pickled beets j BREAKFAST BREAKFAST Apple Apple sauce ce cereal cereal ce- ce real cream sausage cakes cales raised buckwheat pancakes s syrup rup milk coffee LUNCHEON LUNCHEON Baker Baker macaroni and cheese stewed tomatoes Boston Bos Bos- Boston ton brown bread date pie milk tea DINNER Baked Baked and stuffed haddock egg sauce buttered gr green en beans grapefruit salad calad suet pudding pudding pud pud- ding ling with lemon sauce mUle milk coffee Date Pie One cup CUI stoned and chopped dates J 4 cup sugar 1 egg 2 tableSpoons tablespoons tablespoons table table- spoons flour 1 cup milk 14 4 teaspoon salt Vz t teaspoon vanilla yanUla Pour boiling bolling water over 1 package dates Drain dip in cold water and remove stones Chop fine Mix and sift flour sugar and salt Beat egg until light beat in In dry Ingredients ingredients ingre ingredients Ingre- Ingre and then beat in milk milic Add dates and vanilla and turn into a adeep adeep adeep deep pie dish lined with plain unbaked unbaked unbaked un un- un- un baked pastry Bake about thirty minutes in a slow oven o When n the the custard is firm to the touch the pie pic pieis pieis I II I is done Serve cold with whipped I cream I Copyright 1927 NEA Se Service vice Inc In |