Show r Menus That I i Health J I ANNETTE ANNETIE for Mil le Saad Si M S C Cheen Cheece St Si P F Creamed Chicken and Mushroom r P i F sc M St Muttered Buttered Broccoli M C F it S 5 rr Choco Chocolate Nut at F if P S offe Mint CAndle CAndieS S St Ginger Ale Salad Serving Six Two tablespoons granulated gelatin gela gela- tin 3 1 cup cold water 3 tablespoons sugar 2 12 cup orange juice I 1 tablespoon table table- spoon lemon juice 1 cup diced pineapple pine pine- apple 2 cups ginger gincer ale Soak gelatin in water five minutes Dissolve over boiling water vater Add sugar and fruit juices and stir sUr until dissolved Cool and allow to thicken a little Add remaining ingredients Ingredient Pour into shallow mold or indivIdual molds and chill chili until stilt stiff on lettuce and top with dresing Cheese Three cups pastry flour G 6 teaspoons teaspoon baking jowder 2 12 teaspoon salt alt 5 tablespoons lard 2 tablespoons but ter 2 12 cup grated cheese 1 4 14 cups milk Mix flour bakin baking powder and salt Cut in lard and butter with knife Mixing with knife add cheese and milk When soft dough forms form pat Jl It out on floured board until dough is one half inch thick Cut out b s b-s- cults and bake 10 mInutes in mod mod- crate oven |