Show r Menus r rBy a By SISTER MARY BREAKFAST Orange BREAKFAST Orange AST-Orange Orange juice ce cereal cereal cereal ce- ce real top milk broiled bacon scram scrambled m- m bled eggs crisp graham toast milk coffee LUNCHEON Salmon salad whole wheat br bread ad Brother Jonathan Jonathan Jonathan Jona Jona- than milk tea DINNER R e of or lamb mashed potatoes creamed carrots endive and tomato salad whole wheat bread brea plum pudding Equal parts of salmon and peas are combined with half haIr as ts much diced celery for the salmon salad suggested in the luncheon menu A tart salad dressing Is added to tomake tomake make male it quite moist and the salad Is in lettuce cups A spoonful spoonful spoonful spoon spoon- ful of real mayonnaise dropped on the to top of each serving adds to the richness of the salad and a sprinkling of minced par parsley ley adds to the color PLUM PUDDING One cup plum pulp two oranges one cup granulated sugar three bananas one-fourth one cup heavy cream graham crackers ers Roll enough graham craCKers to tomake tomake tomake make about one and one-half one cups Mash tash bananas using a silver fork Squeeze juice from oranges and press plums through sieve Cover CoverI a well buttered baking dish with crumbs Add banana and plum pulp Sprinkle with sugar ugar and pour pourover pourover pourover over orange juice Cover with re remaining re crumbs and sprinkle with thick cream Bake 25 or 30 minutes minutes minutes min min- utes a and serve warm with plain or whipped cream or ur a. a plaIn CO cornstarch cornstarch corn corn- 1 starch sauce Stale cak cake crumbs can be used in place of the gra graham graham gra- gra ham crackers 1 if convenient Copyright 1926 1326 NEA Service Inc |