Show t I Menus Menus By SISTER MARY pears Luncheon Luncheon Cream Cream of celery toasted crackers spinach a and apple wheat bread milk tea Dinner Broiled lamb creamed potatoes creamed beans head lettuce with Ro Roq cheese dressing sliced sponge cake with whipped rye bread milk coffee Dont Don't forget that even theof theof the theof of families will rebel at the cereal served morning after atter Ing Serve the to ready reals occasionally particularly the rest of the breakfast Is h 11 hand I and of the sort that the whole fly ily can eat RICE AND APPLE PUDDING Five tart apples 8 tables rice 2 cups milk 3 eggs 34 3 sugar 2 1 teaspoon vanilla 2 21 Y 2 spoon lemon extract 2 1 cup cups CUPiS sr raisins currant Jelly 4 table powdered sugar fc Cook rice in slightly sa salted ed edIng ing water for twenty minutes water cook away Beat 2 whole and 1 yolk until l light withal Beat in milk mill vanilla and lemo tract and add to rice Stir Sti til UI well wen mixed and add r ral rai l Pare apples and remove core stem end taking care not to tol through the blossom end of the pie Arrange apples In a a. butt butte baking dish and pour rice c car cu cui t ar around und but not covering the ip app ap Bake in a moderate oven until pies are tender and rice Is f firm the touch Remove from fill cavities with currant jey er with the white of egg be bea until stiff and ond dry with the dered tIered sugar folded In after b beats bea cI Place in a slow oven for eight ustes ultes to puff and brown tb the ingue Serve warm or cold wi with wit without whipped cream a |