Salt Lake Telegram | 1929-10-17 | Page 4 | Menus for the Family

N Y IL I Q Y B By SISTER MARY BREAKFAST BI Shredded fresh tresh p pineapple ceia a C i toasted salt sail codfish corn corri muffins milk coffee LUNCHEON r i Toasted he se 3 molded dandelion salad saiad whip l lemonade DINNER Baked sturgeon new newS cabbage in creath sauce ce buttered l v lY W fresh pineapple mock angel food cake milk coffee oCt eStur e Sturgeon on is a n rich red fleshed fish fzli now In season The fish Is Is' aim slin- n- n in boUl boiling bolling alted water for tor lO two hours before stuff t and bak bak- Ing Skim Skins frequently nUy while elm sim to D. D rem remove n fat Banana Whip Fo ripe b Iu na 2 tablespoons table table- spoons 1 J mo mori 1 Juice jure 3 tablespoons on sugar 2 1 cup cUll finely chopped nut nui moats few cm grains salt 2 2 1 1 cup whipping whip whip- ping piny fv f v drops vanilla i 1 tablespoon powdered sugar augar Peel and crapo b. b banan bananas ie it Force through fine sieve Jev or potato ricer Th There e should bo about 2 cups ld A lemon juice sugar 2 salt lt and nut nuts flute Mix U well and and chili chUl thoroughly thorough Serve Sen in Iii sherbet or parfait glasses garnished with r cream un whipped until firm arid l flavored red with vanilla and sweetened with powdered sugar sUlar Copyright 1 1028 1928 28 NEA EA Service Inc