Show i t Cv Y By SISTER MARY Breakfast Stewed Breakfast Stewed dried apricots cereal cream bread crumb pancakes pancakes pan cakes maple syrup anup milk coffee Luncheon Luncheon English English monkey radishes radishes radishes rad rad- and onions rye re bread orange orange- blanc lanc mange milk tea Dinner Dinner Chicken Chicken loaf minted cur car rots and peas glace sweet potatoes tomato omato and green pepper salad rhubarb rhubarb rhubarb rhu rhu- barb sherbet milk coffee Keep in mind the trick of ot using carrots to stretch moro more expensive vegetables ve They rhey are particularly good with green peas and should be bo cut in neat dice about tire same size as the peas Rhubarb sherbet is delicious and refreshing ater ter a hearty dinner RHUBARB SHERBET Two pounds rhubarb 1 lemon 1 2 1 cups sugar 2 1 cup seedless raisins 1 tablespoon gelatin 4 1 cup cold water Wash ash and peel rhubarb and cut into inch lengths Cook in just enough water to prevent burning until tender Add sugar s and rub rubI I through a n. colander Drop raisins in boiling water to cover for thirty minutes Add raisins and lemon I juice to rhubarb puree and return to the fire Bring to the boiling point and add gelatin softened for forI I five fie minutes in cold old water Remove e at once from the fire and stir sUr until gelatin is dissolved Let cool and antI I pour into mold of Ice cream freezer Pack in four parts ice to one part ice cream salt and let stand two hours or 01 longer I Copyright 1928 NEA EA Service Inc 0 |