Show Menus l That Mean Health BY ANNETTE ANTHONY t Cooked ChIlled i CereAl Orange JUI Juice CreAm rt M n nS S St M F Poached Eggs Ebb P I F M Buttered t Coffee St F M Luncheon Fruit Salad WAters viers J. J 1st S F St l lWhIte WhIte Cake Cortee St l' l S P St Dinner Spanish Rice st P St F Buttered A 5 1 C F Bread Plum u d Jelly l St il F St S Green Dean Salad S F SI Pineapple Cream Plo Pie St St 1 F P Cortee Spanish Rice for Four third One cup diced bacon 4 tablespoons table table- table table-I spoons chopped celery 4 tablespoons chopped onions 2 tablespoons chopped green peppers rs 2 cups boIled rice 2 cups Clips tomatoes 2 12 teaspoon salt 4 14 teaspoon pepper Heat bacon in fryIng pan and wh when n brown and edges have curled a little add rice and cook slowly and stir sUr constantly until brow browm Add rest of Ingredients and cook slowly 15 min mm- I utes Stir frequently Pineapple Cream PIe Baked pie pic shell 1 cup sugar 3 13 cup lour flour 18 teaspoon salt 3 table table- tablespoons spoons lemon juice 1 teaspoon grated d lemon rind 12 cup pineapple juice 3 egg yolks 2 1 cup water 3 23 cup cruh crushed d pineapple 1 tablespoon but but- ter Blend sugar lour flour md and salt Add juices juices- rind juices rind yolks and water Cook Cookin in double boiler until mixture thick thick- ens Stir frequently Add remaining ingredients and cook three minutes minute Pour into baked pie pic sh shell ll and cover with meringue I |