Salt Lake Telegram | 1933-10-24 | Page 7 | Helping Homemaker

Helping the Homemaker HomemakerS S DINNER SERVING THREE The Menu 1 Baked Pork Chops Escalloped Potatoes Potato Baked Squash Bread Plum Jam Head Lettuce French Dressing Baked Chocolate Pudding Vanilla Sauce Coffee CoffeeS S na Baked ed Pork Chops Three loin chops 3 3 1 cup flour 2 1 teaspoon salt 4 1 teaspoon paprika 2 tablespoons chopped onions 2 tablespoons tablespoons ta chopped green peppers 1 cup water Have chops cut one inch thick Sprinkle with the flour and fit into baking pan Add rest of ingredients Cover and bake one hour In moderate oven Turn chops several times to allow allow al al- al low even browning Escalloped Potatoes Two and one half cups sliced raw potatoes 3 tablespoons flour 12 2 teaspoon teaspoon teaspoon tea tea- spoon salt 4 1 teaspoon paprika 4 1 teaspoon celery salt 1 tablespoon bleS n chopped pimentos 1 4 1 cups milk 2 tablespoons butter Mix potatoes with flour and season season- ings lags Pour into buttered baking dish and add rest of Ingredients Bake 50 minutes in moderate oven Serve in dish in which ba baked cd Baked Ch Chocolate Pudding One cup flour 12 2 teaspoon soda 3 1 cup sugar 8 1 teaspoon salt 1 square chocolate melted 2 1 teaspoon vanilla la Ia 2 1 cup sour milk 1 I egg 3 tablespoons tablespoons table table- spoons fat melted Mix ingredients and beat one m min ute Pour into greased shallow pan and bake 20 minutes in moderate oven Cut in squares serve warm Vanilla Sauce Two-thirds Two cup sugar 2 tablespoons flour 18 8 teaspoon salt 1 3 2 cups water wa ter 2 tablespoons butter 1 teaspoon vanilla Blend sugar and flour Add salt saIl and water and cook slowly and stir constantly until sauce thickens Add rest of ts serve warm