Salt Lake Telegram | 1929-07-30 | Page 13 | Helping Homemaker

I i 1 By MRS i i RGE i Menu for Dimier- Dimier v f 4 iamb iamb- Chops J c Creamed Salad r Bread Currant Blu Blueberry berry Tarts Coffee Creamed Potatoes Serving Six I Four iiii- iiii tablespoons butter flo i 1 tea tea teaspoon spoon salt alt 1 14 4 teaspoon paprika cup or- or cut cheese S. S Sr boIled peeled potato potatoe- tl 1 table table- poOl parsley tho butter buttera dadd the flour Add the ia ia- creamy creamy- sauce forms salt and cheese C two minutes the cook heated ServO Serve and j parsley arsley Mold Molded d Six Two To tablespoons granulated gela gelatin 2 1 tin 4 tablespoons tablespoons' cups wat tablespoons SpOOnS I 1 tablespoon tablespoOn- sugar lemon emo Juice 1 i w nv 2 1 tea salt 4 1 teaspoon teaspoon- 1 1 cup cooked diced beets beeta 1 cup coOked cup dIned l 3 4 1 cup chopped ch PP d pers l 1 tablespoon onions r Soak the gelatin and five bo lint water ih gelatin dissolved Add the lemon sugar salt and paprika Cool vinegar ind Idd add of the Pour into f Six Six- Blueberry Tarts or One and andt a t alard half cups cl lard 1 2 1 2 teaspoon blurt iced cups spoons W cUp 3 tablespoons flour table table- I 1 I cloves l Busar teaspoon juice 3 tablespoons b butter and 1 lard ASMie add the cold water waterS S salt alt ng Slowly knife When a t dough i forms roll It out nC 1 8 1 Cut out deep muffin pans car Carefully flour cm- cm 1 juice namon cloves n the dough COS cases butter crisscrOss trips Arrange which have been cut ut dough ale oven A 30 minutes