Show Menus That Mean Health D By Dy ANNETTE ANNETE ANTHONY Dinner flinner for lor Lent SA or Chree e fins Creamed C Celery ler Carrots Carrol Julienne MS F Dread Bread Currant Jelly Pear Salad SIad MSP Almond Prune Mold Coffee Savory Sa Cheese Rin Ring Four tablespoons butter 5 tablespoons tablespoons table table- spoons flour 2 cups milk 12 2 teaspoon teaspoon tea tea- spoon salt 12 2 cup up grated American cheese se 3 1 cup diced SW Swiss 3 cheese 3 tablespoons chopped celery 2 tablespoons tablespoons tablespoons table table- spoons chopped green peppers 1 tablespoon ta- ta finely chopped onions 4 1 teaspoon paprika 4 1 tea teaspoon pOon dry mustard 3 egg yolks 3 egg whites beaten Melt butter and add flour When blended add milk and cook until creamy sauce forms Add cheeses and seasonings and cook cinc one ne minute stirring stirring stir stir- ring rin constantly Beat Dent well add rest of in ingredients mixing lightly Pour into buttered rin ring or round mold Set in pan of or hot water and bake 33 minutes in mod moderately ra cJ slow oven Un Un- mold carefully and surround with creamed celery Almond Prune Mold One One half half pound prunes 4 cups cup water water water wa wa- ter 1 tablespoon lemon juice 2 1 cup 1 sugar 1 package lemon flavored gelatin gel gel- elatin el- el atin attn mixture 2 egg whites beaten 3 1 cup almonds 1 teaspoon vanilla 4 1 teaspoon salt satt Carefully wash prunes cover with water and let Jet soak 5 hours or over overnight overnight night Simmer 1 hour Remove seeds feeds from prunes and heat juice to boilIng boilIng boiling boil boil- ing point and pour over gelatin mix mix- mix mix- ture Lure Add sugar and cool until a littIe little lit lit- tie tle thick Beat until fluffy y and beat beatin in rest of ingredients including the cooked prunes Pour into mold and chill until stiff Serve plain with cream or with wilh a custard sauce made from lev lover e egg g yolks |