Show i MENUS i By SISTER MARY Breakfast l' l cereal cream potato pott omelet with tomato sauce crisp toast milk coffee cott e. e Luncheon Asparagus timbale ale V wit i t Ii h hollandaise sauce Whole wheat rolls head with I french sha strawberries with cream crisp cookies milk tea Broiled fish cucumber sauce rico croquettes green brans pineapple sherbet plait cake milk coffee An Any fresh flesh caught ht small sm fish are ar delicious broiled Smelts nn and other equally qually small fish are broiled without without with with- out splitting lat flat Somewhat larger fish ish are split down the back and broiled first on flesh side and th then thenon 11 on skin side ASPARAGUS TIMBALE Two bunches s asparagus 2 11 1 1 12 2 tipS cups fine ine dried bread crumbs crumb 2 12 sup milk 1 4 cup melted buttEr 1 cant sant teaspoon salt 4 1 1 teaspoon on onI I pepper 3 eggs Wash and scale asparagus Cut I ff tough ends and save for tI a soup tut tender stalks into Inch lengths I Pry stale bread brend In n a slow oven o letups let let- ups bread brown slightly foil noll and ft crumbs milk and nOlI add to crumbs using enough milk to moisten If H the tho crumbs are not they will absorb more mor milk hilt but the brown crumbs taste better Add det melted butter snit salt and pepper R Rent nt eggs O gs until very ery light and add to t crumb mixture mixture- with asparagus Turn Into a a. well buttered mold filling moM mold about t thirds full Cover closely and steam five forty minutes and servo par par- ni with parsley Serve 1101 sauce separately In n a sauce boat |