Salt Lake Telegram | 1931-12-07 | Page 9 | Helping the Homemaker

Helping the Homemaker A LUNCHEON MENU Cream of Celery Soup Wafers Chicken Souffle le Buttered Peas Hot Rolls Cranberry Jelly Fruit Salad alad Supreme Date Pudding g Whipped Cream Coffee I U for 8 3 1 cup butter butte or r chIcken fat at 2 1 cup flour 2 cups milk 1 l cup thicken chIcken I stock 4 egg yolks 1 teaspoon salt 14 1 teaspoon paprika 2 tablespoons choppe chopped parsley 2 tablespoons chopped celery 2 tablespoons chopped pimentos 2 2 1 cups cuP diced d chicken 4 egg whites M Melt U butter and add flour Blend and add milk milk and chicken stock Cook until creamy sauce forms torm Stir con con- Add yolks and seasonings and b be t 3 minutes Fold In rest of ot ingredients P Pour into ur into buttered In Individual individual in- in molds Set in pan of hot water and bake 30 minutes In ina a moderately moderately moderately mod mod- slow oven careful careful- lYe ly l This souffle can be baked in ring I mold and it will wilt require 40 minutes to cook I Fruit Salad Supreme 1 L package lemon emon flavored gelatin mixture 1 2 1 cups boiling water 2 tablespoons lemon juice juice- 2 1 cup scup whipped cream 4 tablespoons salad dressing 1 l cup diced pineapple 1 l cup eup peaches 2 1 cup diced pears 2 1 l 1 cup seeded white cherries 2 1 cup diced marshmallows Pour water over g gelatin mixture and stir until dissolved Add J lemon juice Beat until frothy Beat in rest of Beat Beatin in cold place until until un un- un til tU mixture holds hold its shape Po Pour r into mold and chill until stiff still and serve oh on on lettuce Top with more more dressing This Is delicious salad and can be made the day prior to ing With cheese or nut bread sandwIches sandwiches sandwiches sand sand- this makes a good combination combination combination tion to serve with coffee for afternoon or evening refreshments