Salt Lake Telegram | 1934-06-05 | Page 8 | Menus That Mean Health

Menus Mius That Mean Health Br n ANTHONY Dinner Menu 1 MenuS Broiled Lamb Chop Chopi P 1 M 11 F S Creamed Pointers St F M Buttered Pent Pen P St t F p M t Bread Butter St I I M Head Lettuce M C Cheese Dres M P F P S SI I Chilled Baked Daled Custard S P PI r 1 M Coffee CoHee Dur 5 1 I Dozen 3 2 cup butter l' l li CUPS 3 1 I teaspoon 1 teaspoon I. I teaspoon salt SlIt 4 tablespoons cream 3 3 1 cup cups flour Hour 2 z teaspoons baking b pow pow Cream butter and sugar aro Add eggs and beat well Add remaining ingredients ingre ingre- and mix lightly Drop portions onto greased baking sheets Flatten latten and arid bake 12 minutes in moderate oven Roquefort Cheese Dressing For Lettuce L or Fruit Salads 3 1 CUI CUP chef cheese st 1 I teaspoon luar 4 4 teaspoon tul teaspoon tea tu- spoon l oon salt ul I 4 teaspoon spoon dry mustard I teaspoon teaspoon tea tea- spoon paprika teaspoon celery seed Iced 3 tablespoons lemon juice i 2 CUP salad oil Crumble cheese with fork add rest of or Ingredients and beat 2 minutes Chill Mix well and serve on salads Chilled ened Custard Usine Up Leftover Eit Eire Eec Yolks 8 a c yolks 3 2 CUP sugar r. r teaspoon salt lI I Ii teaspoons sp n tT 1 teaspoon almond olmond extract 3 cups milk U cUP cup Beat yolks and add sugar Mix and md add rest of oC ingredients Pour into inlo buttered baking dish Set in inpan inpan pan pars hot water riter Bake 50 minutes in slow oven Remove custard dish from of water Cool and chill Serve plain or with cream Cl am For variety sprinkle cocoanut over overtop overtop overtop top of custard during last fifteen minutes min utes of oC baking