Salt Lake Telegram | 1932-03-25 | Page 8 | Helping the Homemaker

Helping the Horn Homemaker EASTER DAY Breakfast Orange Juice Soft Cooked Eggs Bacon Curls Peach Marmalade Muffins Coffee Dinner Lamb Roast and Stu Stuffing fing Buttered Potatoes Creamed Peas Rolls Currant Jam Lettuce Salad Salad Dressing Custard Dessert Coffee Supper Cream Cheese and Olive Sandwiches Tea Sponge Cake Pear Sauce I Stuffing Stuffing- for tor Meats l Three cups bread crumbs 2 tablespoons tablespoons table- table spoons chopped onions 2 tablespoons hopped chopped parsley 2 1 teaspoon salt 4 1 teaspoon paprika 1 egg 4 tablespoons butter utter melted I Mix ingredients lightly with fork Stuff tuff meat meal Custard Dessert Four tablespoons butter 6 tablespoons tablespoons table- table spoons flour 3 2 cup sugar 4 1 teaspoon tea tea- spoon joon salt 3 cups milk 3 egg yolks 2 teaspoons vanilla 3 egg whites beaten Melt butter and add flour sugar and nd salt Add milk and cook until creamy reamy sauce forms Stir constantly Add yolks and cook 2 minutes Add rest cst of ingredients and pour into individual individual in- in buttered cups Set in shallow shale low ow pan in which 1 inch of water has been een placed Bake 25 minutes in moderately moderately mod- mod slow oven Cool and chill Serve erve plain or with plain or whipped cream ream Sponge Cake Four egg yolks 1 cup sugar 1 teaspoon teaspoon tea- tea spoon poon lemon extract 4 1 teaspoon salt alt saIto 3 tablespoons orange juice 2 tablespoons tablespoons ta- ta cornstarch 8 7 cups pastry flour lour 1 4 1 teaspoons baking powder 4 egg whites beaten Beat yolks and add sugar and md beat until creamy Add rest of ingredients mixing lightly Pour into un- un greased pan and bake 40 minutes in very cry slow oven