Show r Ienus 1 That I Mean Health n By ANETTE ANTHONY Company Breakfast tsi Eight Diced d Fruit In Grapefruit Halves M S C Cham ham I Omelet I Creamed P P t p Bra Bran Muffins r Marmalade St St. F M C Honey Haney St. St M P F S B CoUce lIam Ham Omelet Four tablespoons butter 8 egg yolks 2 12 cup milk 2 12 teaspoon salt 4 14 teaspoon paprika 4 1 teaspoon chopped parsley 1 cup chopped cooked ham 6 egg whites beaten Beat at yolks milk and seasonings Fold In ham and whites Heat butter but ter in large frying pan add omelet cook slowly until omelet has rIsen well in pan and is brown on under side With aid ot of spatula and knife knUe turn halt half over Hold in place for a minute Bake five minutes in very slow oven Carefully turn onto warm serving platter and surround with creamed celery Creamed Celery Two cups diced celery 3 cups water wa wa- ter 2 12 teaspoon salt Mix ingredients cover and cook slowly for 20 minutes Drain and reserve reserve re- re serve 1 cup of stock Add to sauce mixture Sauce Mixture Four tablespoons tablespoons' butter 5 15 tablespoons table spoons lour flour 1 cup milk 1 cup celery cel- cel cry ery stock 8 18 teaspoon salt 18 tea spoon paprika Melt butter and add flour When blended add milk and stock and stir until creamy sauce forms Stir eon con Add salt paprika and cooked celery Cook one minute and serve immediately |