Salt Lake Telegram | 1929-09-10 | Page 16 | Helping the Homemaker

i I a 1 l I S e I I 1 J ri 10 By MRS RS ALEXANDER GEORGE CARAMEL NUT PUDDING A FAVORITE A Luncheon cJ Menu Manu 4 Tomatoes Stu Stuffed j v Cheese Biscuits BI I Tickled Pickled PIck led Watermelon Rind C Caramel Nut Nut Jut Pudding x I l n Cand Candy Coffee Coerce Tomatoes s St Stuffed With Sh Shrimp Salad Serving Six sized to s. s sl l- l up 2 cup dl diced jl l cucumbers 4 1 I s chopped swe t pickles pickles- 1 cup ma mayonnaise 1 l 1 teaspoon t salt Peel the tomatoes 11 t CS and scoop out some som of oC tho the insides Mix l 3 tablespoons table table- spoons ns of or tl tim the o mayonnaise lse shrimps cucumbers sw sweet e pl pickles pickles' and salt Fill FlU tJi thO t tomato cases Cheese Biscuits Two cups cup lour fOur 4 hasp teaspoons ons bakIng bak- bak Ing in 2 powder 2 teaspoon salt 3 ta tablespoons tar I bu butter ter 3 2 cup finely cut cheese pimento piment or or plain pal 3 2 s imp cup uP A 1 milk 0 Mix the flour flour- powder po and salt fatt Cut in tho butter and add the cl cheese Mixing with a knife slowly add the milk until a a 3 oft ott dough forms Pat Pat pu o t tOJ bit a f a b board ard or 01 01 pal paper el t until tho is Is' two two- thirds of oC an au inch thick Cut out Ut with a 1 biscuit it cutter culter Bako in a a moderate ov 1 to for n minutes C Caramel Nut Nut Pudding Serving Six ix with children Popular thirds To i cis s cup CUP d dark lk brown sugar r h flour 1 8 teaspoon t n. n salt sat 12 i yolks 2 cups cups' 1 tea poon vanilla 2 egg tes stiffly beaten 4 4 sugar ar lI Mix x the br brown bron n su sugar ar flour lour and salt Add dd tl Ue e milk and cOok untIL 1 u- u thick creamy in mixture forms Stir const prevent ng A Add d the egg yolks and nd cook for tor two o min mn- utes A Add the a vanilla n a. a and pour into a bil dish e egg g whites s stiff the d. d U e eu sugar augar u ar and beat until cl creamy Spread on top the pu pudding pudding- and ana b bake 1 oln In i a slow show oven o en f r en minutes mh t s. s Cool C and chill chulL UlL with Serve cream or r plain