Salt Lake Telegram | 1934-09-11 | Page 14 | Menus Taht Mean Health

Menus That Mean Health By ANNETTE ANTHONY OVEN O DINNER Stuffed vent Roll P M F St SI Baked Stuffed Potatoes St F P Bread Peach Butter M St P F P S 8 Homestead Salad M 15 P F P C Grapes M t C S Coffee Cortee Stuffed Veal Roll Pound veal round V teaspoon salt J teaspoon paprika 4 tablespoons flour 4 tablespoons fat lat Have round cut inch half thick Pound well on both sides sprinkle with salt a and aid d paprika Spread with stuffing roll up sprinkle with flour and tie with white cord Heat fat in inpan inpan inpan pan add a and add d quickly brown vea veal Add inch 2 water Cover and bake bakeH 1 H hours in moderate oven Baste frequently Remove cord and arrange arrange arrange ar ar- ar- ar range on serving platter Stuffing Two tablespoons fat 2 2 tablespoons chopped onions 2 tablespoons chopped celery 2 tablespoons chopped green peppers 2 cups soft soH bread crumbs 1 egg V teaspoon salt teaspoon paprika 1 tablespoon chopped parsley V Heat fat tat in frying pan Add and brown onion celery and pepper Mixing with folk lightly add rest rest-of ingredients Spread on veaL Homestead S Salad l d Two thirds cup sliced cucumbers cup coOk cooked d lima beans beam s J k cup cooked asparagus 2 tablespoons chopped celery 2 tablespoons chopped pickle relish Vi 1 teaspoon salt V If teaspoon paprika 3 1 cup cup French dressing I Mix and chill ingredients Serve on crisp lettuce leaves