Show Helping the Homemaker A DINNER MENU Roast Chicken Savory Stuffing Mashed Potatoes Escalloped d Celery Cran Cranberry rry Jelly Bread Butter Grapefruit Salad Peach Bread Pudding L Lemon mon Sauce Coffee Cranberry Jelly Six cups berries 3 cups water C cups sugar Thoroughly wash berries berric Adu Adt water and cover Cook slowly until berries are soft Press through strainer Add sugar Boil Boll 4 min mm- utes Stir constantly Pour into molds which have been rinsed out in cold water Cool and chill Grapefruit Salad Two cups diced d grapefruit 6 pieces lettuce 1 teaspoon salt 1 teaspoon paprika 1 teaspoon ce celery ry seed 1 teaspoon dry mustard 4 I tablespoons sugar 1 tablespoon horseradish A 4 41 tablespoons tablespoons' vinegar 2 1 cup salad oil Chill ChUl grapefruit and lettuce Mix rest of ot ingredients and beat 3 tT minutes min n- n utes with rotary beater Chill When ready eady to serve servo arrange on lettuce and t top p with portions of dressing which has been beaten 1 I minute Peach Bread Dread Pudding Two cups bread crumbs 2 cups milk 2 1 cup sugar 2 eggs b beaten aten 1 tablespoon vanilla 4 1 teaspoon cInnamon 1 cup diced peaches 2 1 cup up peach juice 3 tablespoons buter butter but- but ter er melted Mix ingredients Let stand 10 min ites utes Mix and pour Into buttered baking dish Bake 45 minutes in slow oven ven Cool and chill Lemon Sauce One cup sugar 2 tablespoons flour 8 1 8 teaspoon salt 4 tablespoons lemon lem- lem on n juice 2 tablespoons grated lemon rInd ind 2 cups water ater 2 tablespoons buter butter but- but ter er Blend sugar flour and saIL salt Add lemon emon juice juke rind and water Boil gently and stir frequently until sauce thickens and becomes creamy Add utter butter and serve warm or cold |