Show Helping the Homemaker I A PATR PATRIOTIC LUNCH For February ry 12 Menu Chilled Diced Fruit Salmon Croquettes Potato Balls Buttered Peas Hot Rolls Grape Jelly Patriotic Salad Chocolate Dessert Coffee CoHee Salted Nuts in Miniature Log Cabins Chilled Diced Fruits for Eight i One Orle cup seeded white cherries 3 1 cup seeded red cherries 1 cup diced pineapple 4 1 cup diced peaches 2 cups fruit juice Mix and chill ingredients Serve in glass cups placed on blue paper cir cir- cir cir- cles des Insert tiny flags lags in tops of each serving Salmon Croquettes for Eight ht third One-third cup butter 2 1 cup flour 3 cups milk 1 teaspoon salt 4 1 teaspoon teaspoon teaspoon tea tea- spoon paprika 4 1 teaspoon celery salt 2 tablespoons finel finely chopped parsley 1 egg 2 cups salmon Melt butter and add flour Blend and add milk and cook until very thick sauce forms Stir constantly Add rest of ingredients Cook one minute Cool Dip into crumbs and egg mixture and shape Into conical conica shaped croquettes Fry in deep hot fat Insert red white and blue cock cock- ades Crumbs Two cups crumbs 3 1 teaspoon salt Mix ingredients Egg Ell Mixture Two egg yolks 2 tablespoons cold water Beat ingredients with fork Patriotic Salad Eight slices tomatoes 2 cups cottage cottage cottage cot cot- tage cheese 8 1 teaspoon salt Arrange tomatoes on lettuce and cover with c cane cone ne shapes of cheese to represent little white tents Surround with salad dressing and ins insert rt tiny red flags In tops of tents Chocolate Dessert One quart chocolate ice cream sugar wafer bars Arrange portions of cream in the centers of servin with sugar sugar sugar- b bars arranged log g c cabin fashion Sprinkle with chocolate shot and serve at once |