Show Menus That Mean Health Sunday Sundar Tea Crab and Oysters P F M St Asparagus Relish ReUsh Salad P M F Hot Rolls Roll Strawberry Preserves St Bt F M P S Stuffed Celery Ripe Olives M P P F Fudge Cake Calce Squares Fruit Bowl St l' l M P S B Coffe Coffee e Code St St. St starches 8 sugars S-sugars sugars P P pro pro pro- tin F F fats fats II M Jd mineral salts oU Crab and Oysters 4 tablespoons butter 4 tablespoons lour flour 2 1 cups milk i 2 teaspoon salt nit I 4 teaspoon paprika 1 cup oysters 3 2 cup crab 3 2 cup crumbs 3 tablespoons butter melted Melt the four table tablespoons butter and add flour and add ml mme milk lie cook until creamy sauce forms Stir SUr con con- Add seasonings and fish Pour Into nto buttered baking dish and cover with crumbs crumM mixed with melted butter Bake 25 minutes in moderate oven Asparagus Relish Spread 3 2 cup cooked asparagus 12 2 cup diced celery elery cup chopped sweet pickles i. i 4 4 cup chopped pimientos 4 teaspoon salt alt salt IB teaspoon pap paprika ka 3 1 cup French dressing 1 tablespoon catsup Chill ingredients and range arrange on crisp lettuce Serve gerve Immediately Fudge Cake Squares 3 2 cup fat 2 cups sugar lugar 2 eggs egis 3 squares chocolate melted d 1 teaspoon van vanilla a. a 4 Vs te teaspoon poon salt aalt 23 3 cup sour milk mUk 3 1 lp C boiling water 2 cups flour lour 1 t teaspoon soda Cream fat and sugar Add rest of ot in- in and beat 2 minutes Pour Into nto shallow pan lined with waved pa pa- per Bake 25 minutes In moderately slow oven Cool and frost Cut In squares or diamonds Frosting 3 tablespoons butter 3 tablespoons coffee 1 square chocolate 2 cups con con- sugar 1 teaspoon vanilla Mix butter coffee cartee and chocolate Cook until well blended Add rest reat of or ingredients enta and beat 2 minutes Let stand 5 S minutes beat until creamy and frost cake ake If U too thick to spread add more coffee offee |