Salt Lake Telegram | 1933-09-20 | Page 8 | Helping Homemaker

Helping the I Homemaker CORN FRITTERS Meals for three Breakfast Chilled Cantaloupe Cooked Wheat Cereal Cream Buttered Toast Coffee Luncheon Cream of af Tomato Toma to Soup Crackers Gingerbread Pear Sauce Tea Dinner Corn Fritters Vegetable Platte Platter Bread Plum Jelly Head Lettuce Fruit Salad Dressing Grapes Cocoanut Cookies Coffee Corn Fritters for Three I One a and one-half one cups corn pulp 2 eggs 1 I cup flour 2 teaspoons b bale bak- l ling lag ing ng powder 2 1 teaspoon salt 4 1 teaspoon pepper 1 teaspoon chopped celery Mix Ingredients and drop drap portions from rohi tip of af spoon into deep hot fat tat Fry iry until fritters are well browned on nil all sides Drain serve at once ance Vegetable Platter Small head cooked cauliflower 1 cup cooked lima beans 1 l cup cooked 1 cup cooked beets 3 1 cup butter utter 1 teaspoon salt 4 1 teaspoon paprika Arrange hot hat vegetables vegetables' on serving platter latter Garnish with parsley Melt butter Hitter and add salt and paprika Pourover Pour Pourover Pourover over vegetables and serve at once ance Cocoanut Cookies 36 Using sour cream One cup butter 2 cups sugar 2 eggs 3 1 cup sour cream 1 teaspoon vanilla 1 t teaspoon lemon extract 4 1 teaspoon salt 2 1 cup cocoanut 41 3 cups flour flaur 1 teaspoon soda Cream butter and add sug sugar r. r Mix until creamy Add eggs and cream and beat one ane minute Add rest of af in ingredients ingredients In- In chill dough Break off aU bits of stiff dough flatten down 3 inches apart on greased baking sheet Bake 1 12 minutes in In m moderate d oven aven