| Show ii L i hN p 4 2 V I t j. j I c i r ri 0 r C P I I Ii it i r i i n I t r ri I r S j f I iI I i iI S I T J P x y yr w t I a J r 4 s cY g 3 9 sr k Y s w M b 1 i I f 4 1 l r. r a C a r u r i Feeding a a Fa Family o of Four on 10 10 a Week i Use Lemon Juice to Bring Out Flavor There There are few people who need an introduction to blueberry blueberry blue blue- b berry rry pie yet few people rate blueberry pie as tops in pie Perhaps the reason for this is that many blueberry pies are bland Lemon juice and a little littlesalt littlesalt littlesalt salt are needed to bring out The very best in the berries The excellent blueberry pie resultIng resulting result result- Ing when the proper amounts of lemon juice and salt are used d defies fies description Try this this this' recipe and nd find out about this best of berry pies Just one caution Wash the berries thoroughly thoroughly thoroughly thor thor- before using them Blueberry Pie Pe Pastry for double crust pie 3 cups blueberries 3 tablespoons tablespoons tablespoons table table- spoons flour H cup sugar few grains salt 2 tablespoons lemon juice Roll out half the pastry for lower crust and ad fit into an inch eight-inch pie pan Sort and thoroughly wash the blueberries ries Mix flour sugar and salt half the mixture over the bottom bottom bot bot- tom of the pastry then pour in the blueberries and sprinkle rest of sugar and flour over top Pour Pour lemon juice over overall all Roll remaining pastry for top crust and gash in any de de- together r and sprinkle about sired design Brush edge of lower crust with cold water lay upper upper crust oy over r pie press crusts together at rim and trim off excess dough Flute edges Bake in a hot oven de degrees degrees degrees de- de grees F. F for 12 to 15 minutes or until crust is delicately browned then reduce heat to degrees and continue baking baking bak bak- ing until blueberries are cooked thoroughly about 20 to 25 minutes min min- minutes utes longer Remove to cake cooler and cool for 1 1 to 2 2 hours before cutting MENUS MENUS' FOR SUNDAY B Breakfast Four nectarines 6 slices of bread egg milk bacon drippings drippings drip drip- pings seasoning 1 cup brown sugar Ih cup water pound pork sausage for patties 4 ta tablespoons tablespoons tablespoons ta- ta coffee 2 cups milk for children Dinner Potatoes in blankets 4 4 medium medium me me- potatoes potatoes 1 1 VA pounds of round steak salt and pepper flour fat for or frying water 2 2 pounds fresh peas butter butte 5 carrots 8 8 slices whole w wheat h e eat a t bread butter blueberry pie see recipe above 4 tablespoons tablespoons table table- spoons coffee 2 2 cups milk for children Supper Liver sausage sandwiches sandwiches- pound liver sausage lettuce 8 slices whole wheat bread butter 2 small honey balls 4 cups milk for all Cost for day About During the hot hot weather a greater quantity of salt leaves the body through excessive perspiration perspiration perspiration per per- and as a result one may experience dizziness a and n d weakness We need a definite amount of common table salt In our body fluids at all times and it is desirable to replace the loss through perspiration by eating a little more salt on meats and vegetables eating salty crackers crackers crack crack- ers sprinkling salt on watermelon watermelon watermelon water water- melon or cantaloupe or adding addinga a few gra grains ns of salt salt- to our drinking water This Is Inexpensive inexpensive inexpensive inex inex- pensive protection which helps us to better withstand the summer summer summer sum sum- mer heat MENUS FOR MONDAY Breakfast One and one-half one pounds to tomatoes tomatoes tomatoes to- to matoes seasonings seasonings' 2 24 2 cups wheat cereal top milk sugar 8 slices enriched bread butter toasted 4 coffee 2 cups milk for children Luncheon Creamed eggs and chipped beet beef beeton on toast 4 eggs 2 ounces chipped beef 4 slices bread 1 cups white sauce seasoning 4 slices enriched bread butter toasted 8 plums 2 tsp tea iced 2 cups milk for children Dinner Braised spareribs 1 V 2 Ibs lbs spareribs flour salt pepper fat for browning water escalloped escalloped escalloped escal- escal loped potatoes 1 lIh 14 lbs Ibs potatoes potatoes potatoes po po- flour butter salt pepper milk lettuce wedges with French dressing 1 small head lettuce 3 1 cup dressing 8 slices rye bread and butter Swedish fruit soup 3 cup pitted d dried r i led e d prunes cup dried apricots Ih cup seedless raisins 1 quart water water water wa wa- ter stick cinnamon 2 tapioca tapioca tapioca tapi tapi- oca 2 sugar cup grape- grape juice 1 lemon juice 4 coffee iced 2 cups milk for children Cost COt tor for day dar AbOut 1155 15 |
