Show Menus That Mean Health B ANNETTE MiNETTE MT ANTHONY ONY Br Dr ANTHONY Te Tea Menu Pineapple Relish C Cubes M S P P F il cL t Olives Olive M P F P Jellied Crab Grub Salad P P F M 11 Sh Shoestring Potatoes 55 F P M Buttered Rolls Grape Jelly St F is M P Lenox Sponge Cake St S M P F Coffee Cottee Jellied Crab Salad One package lemon flavored gelatin gelatin gela gela- tin mixture 1 3 2 cups boiling water 2 1 cup salad dressing 3 1 cup whipped cream 2 1 cup diced celery 2 hard boiled eggs diced 1 4 cup pickle relish 14 4 teaspoon salt 4 1 teaspoon paprika 1 table spoon spoon- lemon juice Pour water over gelatin mixture and stir until dissolved Cool and allow to thicken a little Fold in rest of ot ingredients mixing lightly Pour into mold and chill until stiff sUU Serve on lettuce and surround with mayon naise Pineapple Relish Cubes Six slices canned pineapple 2 1 cup cottage cheese 3 1 cup broken nuts 1 tablespoon chop chopped d pimiento 8 1 teaspoon teaspoon teaspoon tea tea- spoon salt Mix cheese nuts pimiento and salt saIL Spread on 3 pineapple slices Cover with remaining slices Chill Cut into I one-inch one squares and serve around I crab salad Lenox Sponge Cake Six egg yolks 1 teaspoon lemon extract extract ex tract 1 teaspoon almond extract 4 1 teaspoon salt 1 cup pastry flour 1 teaspoon cream of tartar 6 egg whites beaten 1 cup whipped cream 3 2 cup diced marshmallows 2 1 cup candied can died cherries cherries' 2 1 cup pecans Beat j yolks 2 minutes Add extracts salt flour and cream of tartar Mix lightly Add Md egg whites Pour into d loaf loat or round cake pan pan and and bake one hour in slow oven Invert until cooL Carefully remove cake and spread with rest of ot ingredients mixed together Serve cut in on rather generous slices The cake can be made the day before serving and frosted when served |