Show Helping the Homemaker MENUS l FOR FOB TWO Breakfast Grapefruit Soft Cooked Eggs Broiled Bacon Buttered Toast Coffee Luncheon Cream of Celery Soup Crackers Peach Sauce Fruit Cookies Tea TeaS S Dinner Chicken hicken Souffle Mushroom Sauce Sweet Potato Puff Cranberry Mold Bread Butter Butler Grapes Coff Coffee CoffeeS S Chicken Souffle 3 tablespoons butter bulter 3 tablespoons flour lour 1 2 1 cups milk 2 eggs j 3 23 3 cup diced cooked chicken 2 ta chopped pimIentos 1 tablespoon tablespoon table table- spoon chopped celery 1 tablespoon chopped hopped parsley 4 1 teaspoon salt 1 H 4 teaspoon paprika 2 egg whites beaten Melt butter add flour when blended blend blend- ed add milk and cook until creamy sauce forms stir sUr constantly Add yolks yolk and beat two minutes Add rest of ingredients mixing lightly Pour Into nto buttered baking dish Set in pan of h hot t water and bake 30 minutes in I moderately slow oven carefully care care- fully ully surround with mushroom sauce The souffle can be bo baked in Individual ual pans pms and It will require about 20 minutes to cook Mushroom Sauce 2 tablespoons butter 3 1 cup diced mushrooms 3 tablespoons flour lour 1 cup milk 14 4 teaspoon salt 4 1 teaspoon paprika J Heat butter In frying pan add and slowly lowly brown mushrooms brown mushrooms Add flour and cook slowly until It has turned light ight brown Add rest of ingredients cook slowly and stir constantly until sauce becomes thick and creamy v Cranberry Mold lold 3 cups berries 1 cup water vater 1 cup sugar S Wash berries add water Cover and cook slowly until berries are soft Press through strainer and add sugar Boil 2 minutes Pour into small molds chill until stiff and serve |