Show Helping the Homemaker SPRING SUNDAY MENU Z Breakfast Grapefruit Waffles Broiled Bacon Maple Syrup Coffee Dinner Lamp Chops Browned Potatoes Mint Apples Bread Dread Butter Dutter Vegetable Salad Rhubarb Pie Pic Coffee Supper Toasted Cheese Sandwiches Tea Angel Food Cake 5 Mint 1 Apples Six apples 2 cups cups' water 1 cup sugar sugar sug sug- ar 4 whole cloves 3 1 teaspoon oil of ot peppermint Green fruit coloring Peel and core appl apples Boil Boll sugar and water 3 minutes Add enough green coloring to give desired tint Add cloves and oil oU of ot peppermint boll until apples are tender when tested with fork ork Turn apples several sev seve eral cral times during cooking Place apples in a shallow dish and pour I the syrup into cavities Cool Arrange Ar Arl range around chops Vegetable Salad Serving Six One cup dived asparagus 1 3 cup diced beets 2 1 cup diced celery 2 tablespoons chopped pimientos 1 tablespoon chopped onions 1 4 teaspoon teaspoon teaspoon tea tea- spoon salt 4 1 teaspoon paprika Mix and chill ingredients serve erve on crisp lettuce leaves Top with Fr French dressing Rhubarb Pie Filling Four cups diced dlce rhubarb 1 I 2 1 cups sugar 2 tablespoons flour 2 1 teaspoon cinnamon 2 1 teaspoon nutmeg nutmeg nut nut- meg 4 tablespoon tablespoons butter butler Sprinkle 4 4 tablespoons of sugar over bottom of ot unbaked pie crust Mix rhubarb 2 1 the sugar the spices and butter and pour into crust Sprinkle with remaining sugar Coyer Cover Cov Coy er cross criss-cross fashion with 13 3 inch strips of unbaked pastry Bake 30 minutes in moderate oven To keep bacon from being greasy place on brown paper before serving on a platter or on the plates The grease runs off oll on the brown paper |