Show Helpin S. S 1 Homemaker j By LOUISE BENNETT BENNET WEAVER VER WE Ef I U Ion FOU A PAY Breakfast Oranges wheat cerea cereal and cral cream scrambled eggs coff coffee t Luncheon Creamed salmon on toast pear por salad cookies cookie apple sauce tea te Dinner lUce antI and escalloped escal escal- loped baked sweet potatoes bread grape jam Jam tread lettuce French dressing cottage pudding and chocolate coffee coHee Scrambled Eggs servin serving four four I S tableS tablespoons bacon fat 4 eggs es J 4 teaspoon salt J U teaspoon popper pepper 2 I tablespoons ons milk mik Beat BeUt tho eggs eggs' es' es In a 1 bwl add Ad the te salt Bl pepper epper and milk mik Beat for tor 1 minute Ilace the fat tut In a a. frying pan n and when hot add the this eggs es Cook slow slowly I and amI stir constantly constanty with witha a a slotted spoon Until the mixture becomes thick an and creamy PS Pile roughly on 01 a a. a serving platter The eggs may be surrounded with it broiled bacon ocon or sausage cakes fot to variety Oatmeal Cookies four tour dozen dozen l 1 cup fat 2 I cups cupa dark tro brown n sugar suga 1 I te teaspoon spon cinnamon 1 te teaspoon o cloyes 1 ten teaspoon poon nutmeg 1 I 1 tea spoon vanilla anla J 19 teaspoon salt sl 2 eg eggs s H Y cup milk mik 1 cup CUI chopped choppe figs A 4 cup rp cU nut meats meat 1 cup oatmeal oat oat- meal t Hakes flakes ake II 2 26 ii cups flour ur 1 teaspoon teaspoon tea tea- spoon soda 1 teaspoon tt spon baking pow pow- d der dei r. r Cr Cream at the fat at and sugar for 2 minutes Add dd the tho tho spice t. t vanilla salt sl eggs and milk mik and anti beat bet foi fot 2 minutes Add tho rest o of tire tr in in- In and Wend blend lend thoroughly Break off small entail bits o of the te dough and flatten down 3 incItes Inches apart 0 or oti greased baking sheets ees littke In n a moderately moderate slow slaw oven for tor 12 minutes Oatmeal cookies require longer slower baking than titan sugar cookies Rico lUce nce and Cheese Escalloped serVIng servIn sent Ing In four tour A meat S substitute 4 4 4 ta tablespoons tablespoons ta ta- butter 5 tablespoons tablespoons flour four 1 cup rice stock water in which the rIce sas d 1 cup cupa up milk mik j cup cheese cut I Ismal it In small smal pieces 1 teaspoon n salt sl salti i teaspoon popper pepper 1 t teaspoon as oon finely finell chopped choppe onion 2 cups cooked rice Melt leJ the butter In a pan add add th thour the flour our and mix thoroughly Add thurLee tin thu rice rLee stock and milk mik ibid and took cook ool unU a crem creamy sau sauce forms Add th the the cheese creese and cook slowly and stir sUr con constantly until It mels melts melts' Add the the- thereal res rea real of ot the th Ingredients and pour Into a buttered taking taking- dish Bake In ji moderate open for 30 minutes Cottage Pud Pudding 1 ln l 1 cups flour flourI our S I teaspoons baking powder powder 4 tea teaspoon spoon salt sal h cup 1 teaspoon vanilla 1 anla teaspoon lemon extract 1 egg egg- eg 3 2 cup milk emon 3 t tablespoons fat melted Mix Ux all 1 the ingredients and beator bea beat for tor 3 minutes Pour into a saUo shallow shallot pan lan which has ha been fitted with wa was paper r. Bake Bae In a 1 moderate moderate Ove oven for 23 minutes Cut in squares suares and servo erve fresh Any over left over Jef-over pudding may lie lie covered wIth Jam and served lot fo luncheon for th the children 1 |