Show Menus That Mean Health By Dy ANNETTE ANTHONY Lunch Luncheon tori Cream Crum of ot Tomato Soup SoUl Lobster A Ii In III i Pear Pur Sal Salad SaId d Sugared Whirls flutter Butter BulU Orange Oranee Sherbet Date Cake Coffee Lobster a la Is King KIne Eight pieces hot buttered toast 4 tablespoons butter butte 6 tablespoons flour 3 cups milk k h teaspoon salt V 4 teaspoon paprika 2 tablespoons chopped pimentos piment c 2 tablespoons chopped green cooked 2 tablespoons chopped celery cooked 3 2 cup browned mushrooms 1 1 cups lobster 2 eggs beaten Melt butter add flour when blended blend blend- ed add milk and cook until creamy sauce forms Stir constantly Add seasonings mushrooms and lobster cook two vo minutes Add eggs cook one minute Serve poured over toast Garnish arnish with parsley Stuffed Pear Salads Eight halves pear peals k h cup cheese h. h cup nuts 2 tablespoons tablespoons' chopped candied ginger 23 3 cup jp salad dress dress- ing ng Mix cheese nuts and ginger Stuff cavities in pears Chill Serve on lettuce and lop top with dressing Sugared Whirls Very Ver Dainty One cake compressed yeast 2 ta warm water 1 cup luke litke lukewarm warm milk 4 tablespoons fat melt melted incited k teaspoon salt 5 tablespoons sugar 1 egg 4 4 cups flour Crumble CrumbIe yeast and add water Let stand five fie minutes Add tw two cups flour lour and rest of oC ingredients Beat Bea two wo minutes Add rest of ol flour lour Cov Coy er cr erand r and nd let rise until doubled double in size This will require about four lour hours Roll RoIl out soft dough until very thin and nd cut into strips 2 12 7 by y 8 inches B Bc Beginning inn n at ends r roll ll each toward varo center Until they mee meet forming the swirls Arrange three inches apart aparton on n greased baking sheet and let rise about bout two hours Brush tops with egg gg yolk with four our tablespoons sugar sugar and nd one tablespoon milk Bake ten minutes |