Show Helping the Ji v Homemaker er MENUS IENUS FOR FOE SUNDAY Breakfast Orange Juice Egg Omelet Broiled Bacon Bran Muffins Coffee Dinner Baked Chicken Mashed Potatoes Giblet Gravy Buttered Cauliflower Bread Plum Butter Cabbage and Pineapple Salad Cocoanut Cake Coffee Supper Cheese Sandwiches Tea Peach Sauce Chocolate te Cookies I Baked Chicken pound 5 fowl 1 teaspoon salt 4 1 teaspoon paprika 2 1 cup flour lour 4 4 tablespoons fat 3 tablespoons butter but but- ter 1 cup water Carefully wash and clean the fowl fow and cut into serving pieces Wash well in cold water Let drip dry Sprinkle with salt snIt paprika and flour lour Heat fat in frying pan Add chicken and brown it quickly Place in baking bak bake Ing pan Add butter and water to frying pan and boil boll 1 minute Pour over chicken Cover Cover- and bake 2 hours in moderately slow oven Long slow cooking improves the flavor of this chicken The giblets can be cleaned washed and cooked with the chicken in in roasting pan When gravy is to be made chicken is removed and giblets and chicken drippings are ble blended ded with 3 tablespoons of butter and anti 4 tablespoons of of flour Jour Add d 2 cups of water and 3 1 teaspoon o 0 of salt and cook and arid stir constantly unil until un- un til Lii il gravy cravy is desired consistency Cocoanut Frosting For white or yellow ellow cake 2 cups sugar 2 teaspoons vinegar 1 cup water ater 2 egg whites beaten I 1 vanilla 3 1 teaspoon lemon extract extract 3 2 cup cocoanut Mix sugar vinegar and water Boll Boil gently un ly and without stirring until thread forms when portion is poured tram from rul sP Spoon on p Pour ur slowly into egg white Beat until creamy Add rest ot of f ingredients Frost cake |