Show I Menus Menus' That Mean Health I DINNER DIxNER FOR SIX Veal Loaf Loa Brown P P F FAISt M St Tomatoes and Rl Rice M St F Butterscotch Biscuits Butter St. St M S 5 F Fruit Salad M t S 5 r 1 Pineapple Shortcake Cream St M F P Coffee By ANNETTE ANTHONY I Veal rut Loaf Serving Six Pound lean veal 2 tablespoons chopped salt pork 1 cup crumbs 12 2 1 teaspoon salt saU 1 4 teaspoon pepper 2 tablespoons chopped onions 1 I tablespoon table spoon chopped celer celery 1 tablespoon chopped parsley 1 eg egg I Mix ingredients and shape into loaf i 2 2 1 inches thick Place in small baking pan add 3 1 inch of water Bake one hour in moderate oven Baste several times during baking I Escalloped Tomatoes and Rice 3 tablespoons butter 4 tablespoons flour 2 2 1 cups tomatoes 2 tablespoons table table- tablespoons spoons chopped celery 3 tablespoons chopped hopped green peppers 1 tablespoon chopped unions onions 1 teaspoon salt 4 1 teaspoon pepper 3 cups boiled rice Melt butter and add flour lour Mix and add tomatoes and cook until mixture thickens a little Stir constantly I Add remaining ingredients and pour into buttered baking dish Bake 30 minutes in moderate oven i I Butterscotch Biscuits 2 cups pastry flour 4 teaspoons baking powder 4 1 teaspoon salt 4 tablespoons lard 3 2 cup milk 3 tablespoons ta Ia- butter 2 1 cup brown sugar sug sug- ar an 2 1 teaspoon cinnamon Mix flour baking powder and salt Cut in lard with knife mixing with knife e add milk When soft dough forms torms pat it out until 18 8 inch thick Mix rest of ot ingredients and spread on dough Cut out biscuits and turn each one half hal over Press edges to hold in place Bake 10 minutes on baking sheets Jn in moderate oven |