Salt Lake Telegram | 1934-09-12 | Page 8 | Menus That Mean Health

Menus That Mean Health By ANNETTE ANTHONY Dinner Menu Meat Cakes Buttered Spinach Dread Bread Currant Jelly Jell I Sliced Cucumbers MC I French Dressing I Fresh Presh Pineapple Chilled Coffee Vegetable Salad Two thirds cup cooked peas z cup diced cooked carrots 2 tablespoons chopped green peppers 1 tablespoon chopped onion 1 tablespoon pickle relish Vt JA teaspoon salt 4 tablespoons salad dressing Mix and chill ingredients and serve on crisp lettu lettuce e leaves Rhubarb Sauce Four cups diced peeled rhubarb Yo cup water 1 3 11 3 1 cups sugar Mix rhubarb and water Cook slowly until rhubarb is soft Add sugar Boil 3 minutes minute Cool and chill Meat Cakes Two thirds cup diced cooked meat cup diced cooked potato 2 tablespoons tablespoons tablespoons table table- spoons chopped celery 1 tablespoon chopped onion V teaspoon salt snIt J i I teaspoon paprika 3 tablespoons leftover leftover left leU- over over gravy 2 tablespoons fat Mix all ingredients excepting fat taL Heat fat in frying pan Drop portions portions portions por por- of mixture into hot fat shaping into cakes 2 inches in Brown on both sides Fresh Pineapple One medium sized pineapple 1 tablespoon tablespoon tablespoon ta ta- lemon juice 1 cup sugar Cut pineapple into two thirds inch way cross-way slices Remove skin and eyes Cut into inch half-inch dice Add lemon juice and sugar Chill l 4 This pineapple is delicious if al allowed allowed lowed to stand for several days ir to icebox and it is especially good to have on hand for summer serving I