Show Ij r 04 tj o oo t. t j j j fr 4 MENU FOR FOB OR A DAY nAY 4 fy I r MI He has bas enough who is s c content t tI Proverb 01 f I 01 French M. M BREAKFAST TI ri Oranges 01 A Barley Barle Crystals 4 4 I Creamed Dried Be Beef BeeZ t. t 4 W toi Julienne Potatoes 4 roi Rye Ry Muffins Coffee Cortee 4 J t tI 4 DINNER 4 I c Little Neck Clams t 6 Tomato Soup 5 O fc Red Beans Lyonnaise 4 S I Creamed Potatoes J I I a Ht Tomato and Onion Salad Sal Sa d t. t J Raspberry Mousse 4 4 x i Sponge Cake Coffee frA fr 4 I A 4 r f SUPPER 4 10 f Minced Veal White Sauce I 4 f Olives Potato Straws 4 0 Pancakes 4 0 5 f Tea ien 01 4 1 i il GIBLET PIE Prepare Prepare and an thoroughly thor- thor 4 l. l clean two sets seta of giblets 01 4 J oIe 4 and tind nd throw into a saucepan cover 4 01 fr with wat water r and bring to the boil 4 of 4 Skim well add salt and simmer tj at- at 4 very slowly for fr two hours and a n. ot 4 4 01 half Cut the giblets Into into pieces of 4 i regular size dip Into season seasoned cd flour 4 fr 4 and mix with half a pound of beefsteak beefsteak beef- beef 4 4 steak into thin slices also aiso thickly 4 0 4 floured Pour in sufficient stock to t 4 J 1 cover seasoned thoroughly Cover ij 4 4 the pie with a nice short crust oi v 4 vif if 4 pierce a hole le in it decorate with 4 01 I ot- ot otle le leaves ves and bake slowly for two 4 4 hours after the crust Is done lone 4 J. J 01 A j 01 j 0 01 3 j 5 3 J I |