Salt Lake Telegram | 1932-09-05 | Page 3 | Helping Homemake

Helping the Homemaker ECONOMICAL CHOCOLATE CAKE Breakfast Cantaloupe Cooked Wheat Cereal Cream Soft Cooked Eggs Buttered Toast Coffee Luncheon Creamed Chicken Creole on Toast Bread Butter Pear Sauce Sugar Cookies Tea ea Dinner Stuffed Green Peppers Peppers' Baked Potatoes Creamed Onions Biscuits Biscuit Honey Head Lettuce Russian Dressing Chocolate Cake Coffee C- C Creamed Chicken Creole Serving 4 4 tablespoons butter 4 tablespoons flour 2 cups tomatoes tomato 2 1 teaspoon salt 3 2 cup diced cooked chicken 2 tablespoons chopped green peppers 1 tablespoon chopped onions 4 1 1 teaspoon tea spoon celery salt 4 1 4 1 teaspoon pap pap- rika Melt butter and add flour Blend and add tomatoes tomatoes' and cook until creamy sauce forms Add rest of In In- Cook 2 minutes Serve on hot buttered toast Chocolate Cake Using egg y yolks 1 2 1 2 cup fat 1 M 4 cups light brown sugar 2 squares chocolate melted 1 teaspoon vanilla 18 8 teaspoon salt 1 1 cup milk sweet 2 cups flour lour 1 teaspoon soda 4 egg yol yolks Cream the fat and sugar Add rest of ot ingredients and beat 3 3 minutes Pour into shallow pan fitted with waxed paper Bake 25 minutes in moderate oven Boiled Bolted Frosting 2 cups sugar 2 teaspoons teaspoons' vinegar 3 2 cup water 2 egg whites beaten 1 teaspoon van vanilla lIla 1 8 1 8 teaspoon salt Mix sugar vinegar and nd water Boil slowly and without stirring until thread forms when portion is slowly slow slow- ly poured from spoon Slowly pour into egg whites beating steadily Beat until cold and thick Add the vanilla and salt and frost cake