Salt Lake Telegram | 1934-05-10 | Page 10 | Menus That Mean Health

Menus That tat tatI I Health By BT ANNETTE Breakfast Stewed Pune M S 8 Ham Omelet P I St Bt M k P Buttered Tout Toast Coffee Corte Dinner Rout Roast Beef tad and P P F M St M F Browned Potatoes Buttered Pus Peas P l' F M St Bread P P Bt F born Jelly Salad t of PSt gt Pecan Plo St P P l' Coffee Cottee Supper For Por Company Compan Sardine Relish P St M 1st P Nut Bread Sandwiches P l' St Bt lot At F 1 Coffee Cortee Cakl at M P F P ts P AtM Salted Nuts P F P M Pecan Pie Baked plc pic shell i h cup sugar 4 tablespoons flour nour 3 egg yolks Vt 1 teaspoon tea tea- spoon salt 2 cups milk cup pecans 1 teaspoon vanilla teaspoon lemon extract lies teaspoon almond extract Beat yolks and add sugar flour and salt Add milk Cook in double boiler boller until thick and creamy Stir frequently Add pecans and flavor flavor- ings Mix and pour into pIe shell Cover with meringue Meringue l Three egg whites 6 tablespoons sugar suga Beat whites until stiff stitt Add sugar and beat until creamy Roughly spread on filling mUng Bake 15 minutes In slow oven Cool and serve SardIne Relish Sandwiches Twenty slices bread 3 1 cup soft butter cup sardines 3 tablespoons chopped celery 3 tablespoons chopped pickles 1 cup salad dressing Arrange bread slices in pairs Mix remainIng ingredIents and spread on bread Add bits of shredded lettuce and arrange sandwiCh fashIon Press together firmly and cut oU off crusts