Show t I MENUS l' l I IBy By SISTER MARY Apple BREAKFAST sauce cereal ce- ce real cream creamed drIed beet beef on ontO tO toast t. t slIced milk coffee cortee LUNChEON HIdden onIons bakIng powder biscuits strawberry ry preserves es floating Island milk ten tea DINNER BraIsed lIver casserole of eggplant cabbage cabbag radish and nut salad with cream cheese dressIng sherbet plaIn cake mIlk coffee cortee Keep In mimi the necessity of keeping the tho cake or cookIe served with a a. frozen dessert sImple The take cake is used for Its contrasting texture texture tex tex- ture and delicate flavor to emphasIze emphasize sIze the qualities of the Ice Hidden Onions Eight Ight small onIons pound green reen beans 2 tablespoons butter 2 tablespoons table table- spoons lour flour 1 cup sIfted canned tomatoes to to- matoes 1 cup chopped over left meat Cook onions and beans separately untIl tender usIng as little water vater as possible to prevent pre burnIng Place onIons In a a. well b buttered shallow baking dIsh spreading them out so they do not touch each other Fill spaces between with beans Melt butter stir In flour and slowly add tomato puree BrIng to the tho boIlIng poInt stIrring constantly and add meat Season sauce sauco with salt pepper pepper pep pep- per and 1 teaspoon sugar and pour pourover pourover over onIons and beans Dot with tiny bits ot of butter and bake twenty minutes In a hot oven Serve from bakIng dish 1928 NEA Service Inc |