Salt Lake Telegram | 1935-11-06 | Page 8 | Menus That Mean Health

Menus That Mean Health Dinner Creamed Codfish Mashed Potatoes P F M St Buttered Green Beans P St M P F Br Bread d Butter St F M P Banana and Celery Salad St F M P Hot Chocolate te M MSP S B F Code St starches St-starches starches S sugars S-sugars sugars P pro P pro I tom tein F F fats fats M M mineral salts Boiled Rice and Milk thirds Two cup rice 1 cup water 2 cups milk 3 1 teaspoon salt Thoroughly w wash h rice add dd rest of Ingredients Ingredients In In- and cook 50 SO minute In double dou dou- I ble boiler boUer Stir frequently with fork When this rice Is served for breakfast break break- fast cook night before and r reheat hent 1 15 minutes In double boiler boller I Prune Sal Salad d dOne One cup seeded cooked prunes 1 I cup cottage cheese J 4 cup diced pineapple 14 I 2 cup chopped cabbage 8 1 teaspoon salt salta a cup salad dressing Chill Chili all 1111 ingredients Arrange on crisp cabbage leaves and serve Corn Cornbread bread One cup ClIP cornmeal 1 cup flour lour 4 A teaspoons baking powder y teaspoon Spoon salt V cup sugar 1 I egg 1 cup water 2 tablespoons fat melted Mix Ingredients and pour into greased Sed shallow pan Bake 20 minutes in moderate mod mod- crato erate oven Banana and Celery Salad Ono One cup diced bananas i i 2 cup diced celery 3 1 cup broken nuts 1 teaspoon lemon Juice 1 8 teaspoon salt 3 1 cup salad dressing Chill ingredients Ing Combine and serve on lettuce leaves or shredded cabbage Plan your jour kitchen working unit to save steps and energy Take time to arrange the various articles for more efficient work Cottage or cream che cheese e moistened with orange juice makes a delicate filling fill fill- ing lug for peach or pear salads