Show Helping the Homemaker A MARCH DINNER MENU UNU Meat Balls Bals Baked Potatoes Pot Baker Rhubarb Sauce Bread Butter Dutter Head Lettuce and Russian Dressing Pineapple Rice Pudding Custard Sa Sauce ce Coffee CoHee Meat Icat Meat MeatBalls Balls 1 pound round 1 teaspoon salt ml steak ground 2 1 cup crumbs 2 tablespoons 3 1 cup flour four chopped onions 2 cups toma- toma 2 2 tablespoons toes toe chopped celery Mix meat seasonings s and crumbs Shape into balls 1 2 1 inches in diameter eter Roll Rol in flour four and place in bakIng bakIng baking bak bak- ing pan Add tomatoes Cover and bake 30 minutes in moderate oven Baker ker Rhubarb Sauce 4 cups diced 2 tablespoons rhubarb lemon juice 1 2 1 cups sugar Jar 2 1 cup water Mix in ingredients and pour into buttered buttered but but- baking dish Ba Bake e 35 minutes i in moderate oven Stir Str frequently I Serve Serve warm or cold I Pineapple Rice Pudding I 1 pancake 2 1 te teaspoon poon salt saI lemon flavored fa 1 cup boiled rice gelatin 1 cup diced 1 cup bo boiling ng pineapple pineapple 1 cup whipped juice cream 2 1 cup sugar Pour water and pineapple juice over gelatin mixture Stir Str until dis solved Add the sugar ar and salt saIL Stir Str well Vell weI and allow to cool until a n little thick thick Beat until fluffy and beat in rest o of ingredients Pour into mold and chill chil Un mold and surround with wih custard sauce Custard Sauce 2 egg yolks butter buter G 6 tablespoons flour four 1 teaspoon 8 1 teaspoon salt sal lemon extract extrac 2 cups milk mik 1 teaspoon 1 teaspoon vanilla vania Beat yolks and add sugar flour four and salt salt Add milk mik Cook in double boiler boier boil boil- boi- boi er until a little thick Stir Str constant constant- ly Add rest of ingredients Chi Chill |