Show Menus That Mean Health By AN ANNETTE ETTE ANTHONY I 5 flaked Dinner Corn And Chew Cheese Escallop BiscuIt Plum Jam Carrot Relish Baked Chocolate cr Creamy cf es Sauce Coff Coffee e or Tea Corn and Ch Choose Cheese e E Escallop Ct One Ono cup cooked corn 2 tablespoon tablespoons tablespoons table table- spoons spoon butter 3 tablespoons chopped celery 1 tablespoon chopped onion 2 tablespoons chopped green preen peppers 4 t tablespoons tablespoons table table- ble- ble spoons 3 1 cup cheese cut fine Cine 1 2 1 cups milk 2 1 teaspoon salt 1 4 1 teaspoon pepper jepper 1 egg or 2 yolks Melt butter add and brown celery celery cel eel ery cry onion and peppers Add flour Clour and arid when blended add milk and cook coole until creamy mixture forms lorms Stir constantly Add rest of ingredients Ingro- Ingro and pour into buttered bak- bak jug ing dish Bake 20 minutes in moderate moderate mod mod- erate crate oven Carrot Relish Sal Salad ml l Two-thirds Two cup cup carrot strips chilled 1 cup cabbage shredded 2 1 cup green beans cooked 2 table tablespoons spoons pickle relish 3 olives chopped 4 1 tea teaspoon poon salt 1 4 teaspoon tea spoon pepper 3 1 cup French dress dress- Ing Chill Chili Ingredients Combine and serve ser immediately Raked Baked Chocolate Pudding One and one half cups flour 3 S teaspoons baking baiting powder 1 4 teaspoon teaspoon teaspoon tea tea- spoon cinnamon 2 1 cup sugar 1 2 11 2 1 squares chocolate melted 1 teaspoon teaspoon teaspoon tea tea- spoon vanilla 8 1 teaspoon salt 1 egg 3 2 cup milk 3 tablespoons fat melted Mix Ingredients Beat 2 minutes Pour into greased shallow pan and b bake ako kc 20 minutes in moderate oven Serve fresh with sauce Cream Creamy Sauce Four tablespoons butter 1 cup confectioners confectioner's sugar 3 1 cup cream 1 I teaspoon vanilla 8 1 teaspoon salt saIL Cream butter and sugar Add rest of oC ingredients Cook until thin serve immediately I |