Salt Lake Telegram | 1934-04-05 | Page 10 | Menus That Mean Health

Menus That Mean Health I B ANNETTE ANTHONY I I Chilled M it C S Soft Cooked Ec P M Buttered Toa Toast t Coffee St it I F 1 Luncheon Cream Crum of Asparagus SouP M P 1 F Crackers Pickles St M Nut Cookies Apricot Sauce St U 15 F P Tea Dinner Creole S steak ek Duchess Potatoes P F St 5 M Kale M It 1 F C Graham Muffins Jam St at F S M 55 Sliced Bananas and St at M 55 F Coffee CoHee Creole Steak Stuk Serving Servin Four Four tablespoons fat 2 tablespoons chopped celery 2 tablespoons green peppers 2 tablespoons chopped onions 1 pound round steak 4 tablespoons tablespoons ta ta- flour 1 teaspoon salt 14 teaspoon paprika 2 cups tomatoes Heat fat in frying pan Add md and brown celery peppers and Ind onions Sprinkle flour on both sides or of steak which has been pounded and add and brown Add rest or of ingredients Cover Coy Coy- er cc and cook slowly 1 2 11 2 1 hours It If desired thIs meat can be baked 2 hours In a slow oven Turn meat sev- sev eral times s to allow even cooking Duchess Three cups mashed potatoes 1 teaspoon chopped parsley 2 12 tea teaspoon spoon salt lIt 14 11 teaspoon paprika 1 egg or 2 yolks 3 tablespoons cream Mix ingredients and beat Rough Rough- Roughly ly pile in buttered baking di dish h and bake 20 minutes in moderate oven