Salt Lake Telegram | 1935-10-07 | Page 6 | Menus That Mean Health

Menus That Mean Health Squaw Corn On One fourth fourth pound salt pork le cup Clip I chopped onions cup chopped green peppers poppers 2 cups corn 4 teaspoon peppe pep pep- pe per Cut pork into small pieces Heat slowly In frying trying pan When hot bot add and I Code St St starches starches S sugars S-sugars sugars P P pro pro protein tein F F fats fats M M mineral salts Dinner Squaw Corn St M P F S 5 Buttered Green Beans St P P F M K Creamed Cabbage M K P F Biscuits Grape Conserve St M K F P S 5 Cucumber Salad M K FFrench F FFrench FFrench French Doughnuts St S M K P F r Coffee brown onions sail and peppers Stir SUr fre Ire Add rest of Ingredients lower tire lire and cook five minutes Grape Conserve Eight cups grapes 3 cups water 4 cups sugar 1 cup raisins 3 1 cup orange Juice ulce Juice cup lemon Juice i cup shredded shredded shredded shred shred- ded almonds l' l teaspoon salt Thoroughly wash grapes Add water Cover and simmer 30 minutes Press Prea skins kins and pulp through coarse strainer Only the seeds should be discarded d. d Add rest of ot ingredients and boll 15 IS minutes minutes min mm- utes or until thick French Doughnuts third One-third cup butter 1 cup boiling water 1 cup flour teaspoon on salt 4 tg eggs cup confectioners confectioner's sugar Add butter to water while boiling Add flour all nt at once Cook and stir AUr i constantly until the dough does dOts not stick tick to sides of pan Remove from fire tire and Add salt and eggs egg one at a time I beating one minute after each egg has hai been een added Pour dough Into pastry bag ag and press pres out two-Inch two circles this is 15 s the resemblance to our doughnuts Chill and fry try In deep hot fat tArt Sprinkle with confectioners confectioner's sugar The more moro festive e doughnut can b be filled tilled with any flavored thick creamy mUng filling