Salt Lake Telegram | 1932-05-25 | Page 8 | Helping the Homemaker

Helping the Homemaker CARROT RING FOR DINNER Carrot Ring and Creamed Peas Bread Butter Vegetable Salad Chocolate Cream Pudding Coffee CoHee Carrot Carrol n Ring Serving ln Six Two cups mashed cooked carrots 1 cup bread crumbs 3 c egg yolks 2 t tablespoons chopped onions 2 tablespoons tablespoons table table- spoons chopped celery celery- 2 tablespoons chopped parsley 1 teaspoon salt 4 1 teaspoon paprika 1 cup milk 1 3 egg whites white beaten 2 tablespoons tablespoon butter melted Mix ingredients and nd pour into buttered buttered but but- ring mold Set in pan of oC hot water Bake 40 minutes In slow oven carefully and fill center of or mold with creamed peas Garnish i with parsley and serve Vegetable Salad One cup chopped cabba cabbage 1 I cup chopped cooked beets 2 1 cup chopped c eel celery e 1 e r l' y 2 tablespoons e C chopped h hop o p p pc c d onions 3 tablespoons chopped green pepper 1 teaspoon salt 4 1 teaspoon paprika Chill ingredients Combine and serve with French dressing French Dres Dressing ln One teaspoon salt 1 teaspoon su sugar ar 1 teaspoon paprika 1 teaspoon celery salt saIl 1 teaspoon dry mustard 2 1 teaspoon tea taa- teaspoon spoon onion juice 4 tablespoons vinegar vinegar vine gar art 8 tablespoons salad oil Mix Ingredients Beat Bent 2 minutes with fork Chill Beat well and serve Chocolate Cream Pudding Two squares chocolate 3 2 cup sugar 4 tablespoons flour 2 eggs egg 2 cups milk 18 8 teaspoon salt 1 teaspoon teaspoon teaspoon tea tea- spoon vanilla 2 tablespoons butter Place chocolate in fri upper part of double boiler Heat until melted Add sugar and flour lour which have been blended together Add eggs and milk Cook until pudding thickens thicken Stir fre ire Add rest of ingredients Mix well velL Cool and chill Serve plain or with cream