Show l r I fP H m laker I B a By MRS A ALEXANDER ANDE GEORGE GEQRGE GLORIFIED ED RICE IlCE Grapefruit pl ed and 1 d. d Chilled loa Poached hed Eggs Eg H Broiled Bacon on Buttered T Toast Coffee Coffeo Luncheon Tomato Soup Crackers Crackers' Dill Dili Pickles Celer Celery Celer Nut Cookies Tea Ten Dinner t j Roast BJ t H Hash Bak Baked d sh Squash Biscuit Plum Jolly Jelly Head Lettuce French Dressing Glorified R Rico Ico Cream c Nut Four Dozen ozen Two thirds Up fat half halt butter 1 ji 2 1 cups ups 8 suj sOar ar 3 Z eggs 4 1 cup eup sour cr cream m it 1 vanilla 1 4 teaspoon on lemon extract 1 2 1 teaspoon teaspoon teaspoon tea tea- spoon salt satt 2 23 3 c cup p broken n nuts nut 3 cups flour 1 1 teaspoon soda aoda Cream the fat at tt and sugar Add tho the eggs and and cream eam r am and beat three minutes Add Ada rest of ot ingredients and chill two tivo hours or i r long long- er Break alt aU bits of ot dough and flatten three inches apart on a greased greased- bald baking ago sheet Bake twelve minutes in m moderate odor oven Roast Roast- Hash Baked Using leftovers I Two cl cups ps Gnashed potatoes 1 2 11 1 2 1 cuI cups diced lc cooked choked meat 2 1 cup gravy 2 tablespoons ble chopped onions 2 Z tablespoons chopped chopp cd celery cel ot- ot cry ery ry 2 1 te salt BaIt 4 1 teaspoon paprika Lino a Do bolting baling dish Ush with half halt the potatoes i. i dd rest of qt ingre ingredients Cover with wItt It remaining pta potatoes oe an and b boko ko t minutes in iii moderate moderate oven oven I Rice Two CUl cuis' cuis b boiled rice rlee 1 1 package lemon emon red Have gelatin mixture 1 cup boiling vater 2 1 2 1 cup pineapple juice 1 cup cup up diced pineapple 1 2 1 cup sugar 1 Crl crip whipped cream 1 2 1 t tl re te red l cherries f Pour the thc boiling bUng bUng- water over tho the mi mixture Cure Stir until dissolved Add tho the juico a and d sug sugar Stir Str until well blended Cool Cobi and chill chili until little stiff Fold Fol 1 In rest of ot ts Pour Into mold Jd nd servo cut In slices Plain or whipped cream can ca be served With this pudding I A tart dolly cUy lly- lly or j Jam m as as- l' l plum or currant b wen Well with hot bot biscuits biscuit or rolls I |