Salt Lake Telegram | 1935-01-08 | Page 6 | Menus That Mean Health

Menus That Mean Health By Dy AN ANNETTE ETTE ANTHO ANTHONY Y DINNER Creamed Mushrooms and Ham M P P F Mashed Pot Potato PoUto to Cakes St F If M Bread Currant J Jelly lIy St SL II M 5 5 S F P Grapefruit Salad M S F C Savory Snory Dr Dressing J M 55 S B F P Coconut Cream S St M P P Cort Coffee Creamed Mushrooms and Ham Four tablespoons butter 4 tablespoons tablespoons table table- spoons flour lour 2 cups milk a 4 teaspoon salt Vi teaspoon paprika 4 teaspoon celery salt 3 2 cup cooked ham cup browned mushrooms Melt butter butler add flour Blend and add milk and cook until creamy sauce forms Stir constantly Add rest of oC ingredients Serve on buttered toast crackers potato or rice cakes Grapefruit Salad One and one half cups diced grapefruit grapefruit grape grape- fruit 4 pieces lettuce Remove grapefruit in segments Chill Arrange on lettuce and top with dressing Savory Dressing Fruit or Vegetable Dressing I One te teaspoon poon salt 1 teaspoon paprika paprika paprika pa pa- 1 teaspoon celery seed 1 teaspoon teaspoon tea tea- spoon dry mustard 1 teaspoon finely chopped onion 1 teaspoon finely chopped green pepper 4 tablespoons sugar 3 a tablespoons vinegar i cup salad oil M Mix x ingredients in small bowl bow Beat two minutes Chill Beat and serve This dressing ing will keep several weeks if stored in cold place I I Coconut Cream Pudding One half cup sugar 5 tablespoons flour 1 egg 2 cups milk VB i teaspoon I salt isalt salt 1 tablespoon butter 1 teaspoon vanilla teaspoon lemon extract 3 1 cup coconut Blend sugar and flour Add egg eggland eggland land and milk Cook in double boiler until mixture becomes thick and creamy Stir SUr frequently Add rest of Pour into glass dish Cool i and chilL Serve with cream