Salt Lake Telegram | 1933-07-19 | Page 6 | Helping Homemaker

Helping the Homemaker DINNER SERVING THREE The Menu Ham Loaf Creamed Potatoes Buttered Lima Beans Bread Pineapple Conserve Head Lettuce French Dressing Spanish Cream Coffee CoHee Ham LadOne Loaf Lad One chopped cooked ham 1 I cup soft I bread crumbs 1 egg or 2 yolks 1 teaspoon tea spoon chopped parsley 1 tablespoon cho chopped celery 2 tablespoons chopped green peppers 1 teaspoon chopped onions V salt salts s teaspoon paprika 3 2 cup tablespoon butler but ter ler melted Mix ingredients and nd pour into Inlo but but- loaf loat pan Bake 25 minutes in moderate oven and serve Leftover boiled potatoes potatoes' can be diced added to creamy white sauce baked 20 minutes and served with this loaf loal Pineapple Conserve Four cups sliced pineapple 4 cups sliced apricots 3 cups water 4 tablespoons table table- tablespoons spoons lemon juice 6 cups sugar I Mix pIne pineapple apricots f and water waler at Cook slowly 25 mInutes Add rest of ingredients boil boll until mIxture jel jet lies Iles Pour into sterilized jars and seal French Dressing For vegetable or fruit salads One teaspoon salt 1 teaspoon sugar Vi 4 teaspoon paprika Vi 1 teaspoon dry mustard J V teaspoon celery seed 4 tablespoons lemon juice Vz r cup salad oil oll Mix ingredients in bottle Cork and shake two minutes chill and shake well before serving Spanish Cream Using up egg yolks Four egg yolks 3 1 cup su sugar ar 1 I teaspoon tea spoon flour V 4 teaspoon salt 2 cups milk 1 tablespoon granulated gelatin 5 tablespoons cold water waler 1 I teaspoon vanilla Beat yolks and add sugar flour and salt saIl Add milk mUk cook until mixture thickens a little when cooked in double double dou dou- ble boiler Add gelatin which has soaked five minutes in cold water vater Mix well weIl until gelatin dissolves Add vanilla Cool and chill chili Serve plain or with cream