Show Menus fv That if Mean Health By A ANNETTE NETTE ANTHONT l v Veal flintier Dinner n Chops ops p P p V U L Scalloped Potatoes S fit St f U l 5 c Cranberry i re Sauce salad fi it 35 U St t J P 8 S 8 a 0 O Bread Brud flutter Batter St Bt P F M C P St S B P 1 M 25 J F Wit tor for teD M U f P pl T P B 1 Breaded DreAded Veal Chops Four Tour loin chops ft 21 teaspoon salt nIt teaspoon paprika H t teaspoon dry mustard 1 egg or 2 yolks 2 tablespoons tablespoons tablespoons table table- spoons cold water 3 2 cup crumbs 2 2 tablespoons tablespoon bu butter Dip chops chop in crumbs then in eg egg mixed with water and again in in crumbs crumb Sprinkle with seasonings Pit into baking pan dot dol with butter and add quarter one inch of water Cover and bake 40 minutes In moderate oven Turn to allow even browning Escalloped Potatoes Three cups sliced ra raw potatoes 3 tablespoons flour h teaspoon salt Vi teaspoon pepper J teaspoon celery salt 2 tablespoons butter ISh 1 cups milk Mix potatoes flour and seasonings Add butter and milk Pour into buttered but but- t baking dish and bake 40 minutes min miri utes in moderate oven Serve in dish In iii which baked Cranberry Sauce Three cups berries 1 cups water wafer i 1 cups sugar Carefully look over berries and remove re remove remove re- re move all stems Wash well and a add d wat water r Cook slowly lowly until all skins kins have burst Add sugar boil boll quickly 5 minutes Cool and serve Vegetable Salad One cup chopped chilled raw carrots carrots car car- rots 1 cup chopped cabbage 13 3 cup diced celery 2 tablespoons chopped onions s 1 tablespoon chopped pi pi- 1 tablespoon spoon chopped sweet pickle Vt 4 teaspoon salt 3 teaspoon pepper 3 1 cup salad dressing Chill Chili ingredients Combine and serve on crisp cabbage leaves |