Salt Lake Telegram | 1933-05-26 | Page 8 | Helping Homemaker

Helping the Homemaker CARAMEL PUDDING FOR FOB DESSERT Breakfast Menu Oranges Ready Beady Cooked Corn Cereal Milk Buttered Graham Toast Coffee Cocoa for the children Luncheon Menu Ienn Peanut Butter Sandwiches Milk Peach Sauce Sponge Cake Dinner Menu Eggs with Tomatoes Boiled Rice Bread Apple Sauce Cabbage Salad Caramel Pudding Milk for the children Peanut Butter Sandwiches Twelve slices of ot graham bread 4 tablespoons peanut butter 2 tablespoons tablespoons tablespoons table table- spoons soft soH butter 2 tablespoons milk Vt teaspoon salt shredded cabbage Mix peanut butter butter milk anc and salt When creamy spread on bread slices Place bits of shredded cabbage cabbage cab cab- bage on half the slices cover with remaining slices Press firmly serve Ers Eggs with Tomatoes Serving 4 Four tablespoons fat 6 tablespoon flour 3 cups cup tomatoes tomato 2 salt V teaspoon paprika 2 table tablespoons tablespoons tablespoons spoons chopped celery 2 tablespoon chopped onions 4 hard-cooked hard egg sliced Melt fat and add flour Mix well add tomatoes cook until creamy mixture mix mixture ture e forms Add rest of ingredients cook three minutes Serve plain n o oi 01 poured over rice Cab Cabbage bare Salad Four cups shredded cabbage 1 2 1 teaspoon salt 4 1 teaspoon paprika 2 1 cup salad dressing Chill ingredients Combine anc and serve Caramel Pudding One cup dark brown sugar 13 3 cu cut flour 18 8 teaspoon salt 1 egg 2 21 2 1 2 1 cups milk 1 teaspoon vanilla 1 tablespoon table table- tablespoon tablespoon spoon butter Blend sugar flour and salt Add egg and milk cook until creamy Ir Is double boiler Stir SUr frequently Add rest of ingredients Mix well chilled