Salt Lake Telegram | 1935-05-13 | Page 6 | Menus That Mean Health

I Menus That M Mean an Health I n Br By ANNETTE ANTHONY Club Luncheon O u i Pineapple Salad P P PUS M H 8 B Stuffed tu l Celery Ripe Olves Olies M P P F Hot Rolls Raspberry Jam St P F M P Oranee Orance Sherbet B 6 BMP at f P Angel Ansel Food Cake Coffee CoHee Salted Nuts M at P P y Shrimp and Pineapple Salad Twelve slices slices' pineapple 3 cups shrimps 1 cup French dressing dressin 14 4 teaspoon salt 4 1 teaspoon paprika watercress Carefully clean shrimps add 2 1 dressing salt aJl and paprika Chill Chill ChiU rest of ingredients 3 Arrange pineapple on serving plates top with wilh shrimps add rest of dressing and garnish with cress Serve Immedi immedi- Stuffed Celery Twenty four six inch celery stalks 2 12 2 cup white cream cheese 4 tablespoons tablespoons table table- spoons nuts 1 tablespoon chopped green peppers 8 1 teaspoon salt 1 I tablespoon salad dressing Chill celery stuff with wilh rest of in in- Arran Arrange e wagon wheel fashion on large serving servin dish Place olives in center and around edge of celery arrangement Serve Immedi immedi- I Orange Sherbet Two wo cups orange juice 4 1 cup lemon lem on juice 4 1 teaspoon salt alt 2 teaspoons tea spoons granulated gelatin 4 tablespoons tablespoons tablespoons table table- spoons cold Old water 1 cup sugar 2 cups Soak gelatin and water 5 minutes Dissolve over hot hol water Cool add r rest st t of oC ingredients and pour into tray in n mechanical refrigerator Freeze to o mushy stage remove tray and beat well return and freeze for 30 minutes Remove and beat well again Freze until stiff stift It requires about 4 hours to freeze this sherbet This sherbet can be frozen by using regular freezer method Orange sherbet served in orange c cases es makes quite an effective des des- sert serL Sprinkle chopped sweet pickles over overtop overtop overtop top of cooked fish when s served The combination of flavors Is 15 tasty