Show 4 Menus That Mean Health Dinner Escalloped Oysters M 21 M P pp F St Baked Potatoes M St F M Buttered Tomatoes M 11 F St Bread Butter Cabbage Relish Salad M F Carrot Pudding Steamed Foamy Sauce S FPM F P M Coffee Cortee Milk for tor Children Dally P M F F'S 8 a Code St St. St. s S sugars lu ari P P pro pro pro- ats lp F Fau au M mineral 31 I mineral salts aiu Esc Escalloped Oysters 1 pint small oysters 2 cups cup cracker C crumbs 3 1 cup butter melted Ji teaspoon tea tea- Ua- Ua spoon salt Vs teaspoon paprika V tea n-tea- tea teaspoon spoon celery salt 1 cup milk mUk Carefully examine oysters and remove any shells Mix butter crumbs and seasoning Sprinkle layer of crumbs on bottom baking dish Add layer of oysters cover with crumbs and add rest of oysters Oters Spread with remaining crumbs Add milk Bake 30 minutes In n moderate oven Cabbage Relish Salad 2 cups cups cups' chopped chopp d cabbage i cup chopped celery cup chopped tos os 4 cup chopped sweet pickles 3 1 teaspoon salt Ji teaspoon paprika i cup salad dressing Chill Ingredients Combine and serve on I crisp cabbage leaves Eccless Carrot Pudding Steamed 1 I cup grated raw carrots 1 I cup grated raw potatoes potato 1 cup flour flouri i cup sugar 1 teaspoon cinnamon i 2 teaspoon cloves cloyes t i 12 teaspoon nutmeg 1 teaspoon soda 3 2 cup chopped raisins or dates Mix Mix Ingredients fill fut buttered mold Cover tightly and steam three hours and serve warm swarm with sauce There Is sufficient moisture moisture In potAtoes potA potatoes pots pota toes and carrots so that no liquid Is 11 required required-in In the pudding g. g Foamy Foam Sauce 4 tablespoons butter 2 3 2 3 cup cUP confectioners confectioner's sugar 2 eggs 2 cup boiling water II 1 1 teaspoon vanilla K teaspoon lemon extract Mix butter and sugar Add eggs ergs and water Cook three minutes In double boiler Stir sUr constantly Add extracts and serve w warm rm |