Salt Lake Telegram | 1931-09-25 | Page 11 | Helping the Homemaker

r d e the r SUNDAY MENU A fx Breakfast I C r. Orange Juice l t Cooked Corn Cereal I Cream i li jj d Ham xun Buttered Toast CO Coffee ee I 1 Dinner pork and Browned Sweet Potatoes i f Buttered Spinach Butter b Cucumber Pickles pudding Cream coffee j t Supper y Toasted Toasted Cheese and Tomato fc Sandwiches A o c Tea 1 j Chocolate e Nut Cookies r 1 Cucumber Cucumber Pickles 6 6 Inches 13 3 cup If 12 teaspoon powdered alum the cucumbers rs and cut in Bees sUet Sprinkle with the salt d dd the alum Cover with boiling stand over night In to and nd d let mornIng drain and add the spice Ii Spice Mixture pie third third cup cinnamon bark 4 spoons whole cloves 1 l tablespoon Sr root l tablespoon white mus mus- 3 d sud 2 3 cups dark brown sugar t salt cold vinegar hilt UtI spices s and salt Add rt conr with cold vinegar Stir SUr each morning for four days then seal In n sterilized Jars Toasted Cheese Chees and Tomato Sand ches Eight pieces bread 4 tablespoons butter utter 1 2 1 cup yellow cream cheese 2 t tablespoons finely chopped chopp d onions 2 tablespoons finely chop chopped green peppers 14 4 teaspoon salt 14 4 teaspoon teaspoon tea tea- spoon paprika 8 slices tomatoes 8 strips bacon Mix butter cheese and seasonings Spread on bread Top with 1111 tomatoes tomato and bacon Arrange on baking pan and bake in moderate oven until bread Is toasted and bacon crisp Serve warm Chocolate Nut Cookies Two Two thirds thirds cup fat 2 3 cups sugar i 3 squares chocolate melted 2 eggs 1 1 teaspoon vanilla l 4 1 4 teaspoon salt 2 3 2 3 cup nuts 3 tablespoons milk 3 cups flour 1 l teaspoon soda Mix fat and sugar Add r rest t of ingredients Drop from spoon onto greased baking sheets and bake 12 minutes