Salt Lake Telegram | 1930-01-14 | Page 14 | Simple Menus Built Around One Dish Ideal

i Simple Menus 1 Built Around One Dish Disk Ideal Though it seems like a a. perfectly simple undertaking for r the tho av average rag woman to get set three meals a for day her family and only one houseguest house house- guest Jess ur unless careful planning la is ladone done ahead of ot time she bo will find she's an extremely busy person Too often orten the presence o of a g guest guestIn In tho the house means in ance food Tho The housewife hesitates to ito Ug use up left overs and they ar are wasted Plan to use uso overs left In salads Um ales fritters croquettes croquet es m meat at pies pIe and innumerable made dishes for tor luncheons ns Dont Don't try to servo serve elaborate meals Simple menus well tho thought out built bunt aroun around ono OM p will wm provo prove more satisfactory y than too toot much and and too rich t food od Th The Tho following menu menu is simple e and not extravagant The luncheon main dish Is a over left that a any Yh hostess ma may bo ho proud to serve ser T I BREAKFAST H BREAKFAST Halvos Halves of ot bra fruit truit cereal cooked with chopp choppi w figs crisp broiled bacon whole wh wheT toast milk coffee coHee fJ Jf LUNCHEON Chartreuse Chartreuse of ot rice and meat mixed relishes popovers floating island crisp c cookies t tea a. a DINNER DINNER Bolted Boiled fish with e egg ess sauce ucc shoestring g potatoes tato Sp parsnips combination vegetable salad salad sal sal- 1 ad all canned peaches Jacl in raspberry Jelly Jel jel- J ly 17 cocoanut cake milk coffee cortee The dinner salad offers an opportunity opportunity to use over left vegetables vegetables' and tho the dessert uses over left j juice from canned raspberries The juice can be he used in similar fashion with some other combination NKA NgA