Show I 4 Menus for the Family k By SISTER ARY F I BREAKFAST Grapefruit BREAKFAST Grapefruit sections sections sec sec- sec sec- scrambled scramble eggs with bacon bran muffins milk mUk coffee LUNCHEON Vegetable soup croutons head lettuce with French dressing baked custard milk tea V k DINNER DINNER Bluefish stuffed and baked sc scalloped pot potatoes toes buttered new new beets watercress salad raspberry raspberry rasp rasp- berry sh sherbet rye bread milk milk- cot cot- fee fc i Although the soup is made with a meat stock a nourishing dessert is ise needed e ded for the luncheon menu In Instead Instead In- In st stead ad of ot straining the soup and serving It clear shred and mince the vegetables finely and serve them with the broth This adds bulk to the diet RASPBERRY RASPBERRY SHERBET t One quart raspberries 1 I cup sugar 1 tablespoon lemon juice 2 cups water whites 2 eggs few grains salt Look over and wash berries Sprinkle with sugar and let stand one ne hour Rub through a sieve to remove remove seeds adding water vater as needed need need- ed Add l lemon mon juice and turn into mold Pack In three parts ice to toone toone on one part salt and let stand until half halt frozen Fold In the whites of ot the eggs beaten until stiff with afew a afew afew few grains of salt Let stand until frozen and serve in sherbet glasses with one or two choice fresh berries for a garnish Copyright 1926 NEA Service Inc t. t |