Salt Lake Telegram | 1928-09-20 | Page 13 | Helping the Homemaker

I L' L I Helping the Homemaker By LOUISE LOUIS BENNETT WEAVER DAYS DAY'S MENUS Oranges Breakfast wheat cereal cream poached eggs on buttered toast coffee coHee Sliced Luncheon tomato sandwiches sand sand- iches sweet pickles s ginger r cookies cook cook- les ies tea apple aiple sauce Potato Dinner puff buttered b beets ts br bread ad plum jelly cabbage and pimiento salad oat oat- meal cookies coffee Potato and servIng four This is a meat substItute substItute- 3 cups hot mashed pl potatoes 1 tablespoon tablespoon ta- ta buter h teaspoon salt 2 cup grated or finely cut cheese teaspoon paprika Mix all the ingredients excepting the paprika and beat for 2 minutes Roughly pile in a b buttered baking dish and sprinkle with the paprika Bake Balie In a oven for 20 min mm- utes Serve In the dish in which baker Cabbage and Pimiento Salad This is a I salad 2 cups shredded or chopped cabbage lA cup diced c celery Ia cup shredded pimientos teaspoon salt 1 Va teaspoon paprika ka 3 1 cup salad dressing Mix aU all the ingredients and serve in a bowl lined with lettuce leaves Oatmeal Cookies four dozen l cUP fat 2 cups dark brown sugar 2 eggs 1 teaspoon cinn cinnamon mon 1 teaspoon teaspoon tea tea- spoon cloves h 2 teaspoon nutmeg salt cup milk 1 teaSpoon teaspoon tea tea- spoon vanilla 1 cup chopped raisins cup broken nut meats 1 cup oatmeal oatmeal oat oat- meal flakes 2 s 21 cups flour 1 teaspoon teaspoon tea tea- spoon s 1 teaspoon baking pow pow- der Cream the fat and sugar tor or 2 minutes Add the rest of the Ingredients Ingre- Ingre and when well blended break off pit pieces ces of the dough with the Lingers fingers and flatten down 3 inches apart on greased baking baIting sheets Bake in a moderate ate oven oien for 15 minutes To improve the flavor of oatmeal used in cookies sprinkle the amount to be used on a pan an and bake in a moderate oven until the flakes have browned a little BAL MENUS US FOR FOIl SCHOOL SCHOOLCHILDREN'S SCHOOLCHILDREN'S CHILDRENS CHILDREN'S LUNCHES It Is important that the children cI have haJ proper propel nt not merely cold snacks s Cream of tomato S SOUp lUP Graham I. I bread butter baked apple sugar cookies milk Vegetable soup hard cooked egg graham bread currant jen jelly rice custard pudding milk Frizzled beef on m mashed shed potatoes graham bread apple sauce gingerbread gingerbread ginger ginger- bread milk Creamed corn cottage cheese graham bread plum butter orange hot chocolate