Show Menus That Mean Health n fly ANNETTE ANTHONY Dinner Dro Browned Huh Hash P M Si St F r Vegetable Vc Salad 6 M Mer C F pru Prune Bread re Whip hIp Apple Custard eta Sauce u Sauce M le Gt St Git i. i M F P B 8 P PI F S 8 81 P 1 St Browned Drowned Hash 4 tablespoons tablespoons' fat 2 cups diced cooked potatoes 2 tablespoons chopped onions 2 tablespoons chopped celery 1 3 2 cups diced cooked meat 12 2 teaspoon salt 14 4 teaspoon paprika 3 tablespoons gravy or milk Melt fat tat In frying pan Add and brown bro pot potatoes Add rest of nt Cook s slowly and stir sUr I ly until hash thick thickens ns and browns Vegetable ble Salad 3 2 cup cooked peas 2 1 cup cooked carrots 12 2 cup diced celery 2 tablespoons tablespoons tablespoons table table- spoons chopped pimentos piment s 1 tablespoon tablespoon table table- spoon chopped onions 2 tablespoons chopped pickles 1 olive chopped 8 1 teaspoon salt 4 1 teaspoon on paprika 5 tablespoons salad dressing Chill ingredient ingredients combine serve Prune Whip 2 cups seeded prune pulp 23 3 cup sugar 1 tablespoon lemon juice 4 1 teaspoon salt 1 I teaspoon vanilla 4 1 teaspoon cinnamon 2 2 tablespoons flour 1 teaspoon baking powder 4 egg whites beaten Mix sugar arid and prunes cook slowly stirring constantly until mixture thickens Beat nd Beata and cool add to rest of Ingredients mixing lightly Pour into buttered baking pan or ring mold Set Setin in n pan of hot water Bake 30 minutes in n moderate oven Cool Custard Sauce 4 egg yolks 1 tablespoon flour Jour 13 3 cup sugar 18 8 teaspoon salt 1 3 2 cups milk 1 teaspoon vanilla 12 2 teaspoon lemon extract 4 1 teaspoon almond aimond extract Beat yolks add flour salt and sugar Add milk Cook until creamy in doUble dou- dou ble ale boiler Stir constantly Beat add extracts and cool Chill ChiU |