Salt Lake Telegram | 1929-01-20 | Page 22 | Menus

1 ii- ii Menus i iBy By SISTER MARY aked Breakfast Baked apples with wIh cereal and amI cream baked sausages with wih fried bananas extra extra toast mik coffee coree Luncheon Veal Timbales creamed peas prune and cabbage salad whole wheat whet tread bread and buttar butter but but- tar ter sandwiches milk mik tea te Dinne ot of fish spinach and amI mushrooms fresh fruits In lemon jelly jely with wih whipped cream milk mik coffee I flone- flone lone of 01 the ingredients are cooked In the luncheon salad sala Fine prunes ar are soaked In cold water for 24 hours hour and stoned Cabbage Is finely shredded and In cold water drained and used in place of as nests for tile the prunes N New w carrots are ae grated seasoned with salt sal paprika and orange juice and heaped In a mound between the prunes Match Match- like pieces of celery are over tile the vegetables and the whole is served with wih French Fench dressing Baked Sausages With Fried Bananas Eight small smal sausages S 8 fingers of toast 4 4 bananas orange juice flour Brick sausages with a fork and placed In an Iron spider Cover and put in Ill a moderate oven Brown on one Olle side and then turn and brown on on the other It I will wi take about 50 0 minutes to t cook the sausages thoroughly Place Place each sausage on toast on n a hot platter plater and surround with tried fried bananas To fry y bananas remOVe skins and cut In ilL halves lengthwise Sprinkle e ch with wih a a few drops of orange juice roil rol In flour four and nd fr fry a alight light brown in ill tile the sausage fat Cop l 1929 NEA NA Service Inc