Show I Menus for the Family I 9 By SISTER MARY Breakfast Stewed Breakfast Stewed prunes cereal cerel thin cream crisp graham toast milk coffee Luncheon Luncheon Creamed Creamed eggs on toast tomato salad blueberry molasses puffs whipped cream milk tea Dinner Dinner Boiled Boiled ham baked macaroni macaroni macaroni maca maca- roni spinach In cream sauce fruit salar sponge cake raspberry parfait parfait par- par fait milk coffee cottee graham bread Children under 6 years of age should not be served the ham suggested sug sug- In the dinner menu However However How How- ever they will not suffer since the rest of at the dinner Is nourishing and ani suitable for tor them If It cheese is served with the macaroni the lack of ot meat Is taken care of or BLUEBERRY MOLASSES PUFFS One cup of ot molasses 2 1 cup boiling bollIng bonIng bon boll Ing water 2 3 2 cups flour 1 tea- tea spon soda 1 teaspoon ginger 1 2 teaspoon salt 3 tablespoons melted butter 1 cup washed and dried blueberries Dredge berries with 2 tablespoons tablespoon sifted flour Add dry ingredients to remaining flour Mix and sift Ad Add boiling water to molasses Add dry Ingredients to molasses and water and beat well Beat in melted but but- ter Beat hard for 1 to 2 minutes Stir in prepared berries Bake In buttered and floured custard cups or gem pans In a moderate oven for 20 minutes Serve warm with whipped cream slightly sweetened and flavored with vanilla FRENCH FRIED SWEET POTATOES Pare sweet potatoes and cut into luto pieces s the length of ot the potato and about 4 3 of ot an inch and wi wide Let stand In cold salted water for forone forone cr crone one hour Drain and dry between towels and fry In deep hot fat tat until brown on all sides The fat should be hot enough to brown an Inch cube of ot bread in one and on one half halt minutes Drain on brown paper r. r GRAPEFRUIT PIE One and one-fourth one cups water 1 cup sugar 3 tablespoons cornstarch cornstarch corn corn- starch few grains salt I 1 grapefruit 2 eggs 6 more tablespoons tablespoons' sugar Mix sugar and cornstarch Add boiling water stirring constantly and cook five minutes Add the Juice of ot the grap grapefruit reserving I 1 tableS tableS' tablespoonful for the meringue Remove from the fire and stir Inthe in inthe inthe the yolks of ot the eggs slightly beaten Stir In salt and let stand until coo cool When cool turn into a cold baked pie shell and cOV cover r with a meringue made by beating the whites of ot the eggs until stiff and slowly b beating aUng In id the sugar sug-ar and grapefruit Juice Bake eight minutes In a moderate moderate- oven The meringue should brown slightly and putt while baking Copyright 1925 NEA Service Inc Izic |