Show 0 L I Men Menus s I 1 IBy By SISTER MARY Breakfast Casaba Breakfast Casaba Breakfast Casaba melon cereal thin cream broiled hamburg balls creamed pot potatoes toes crisp whole wheat toast milk coffee coffer Luncheon Potato Luncheon Potato soup bak baked d cucumbers brown bread baked apples with date and nut meringue milk tea Dinner Stuffed Dinner Stuffed shoulder of mutton mutton mut mut- ton succotash scalloped okra and tomatoes sll sliced silted ed peaches with boiled custard two-egg two sponge e cake whole wheat wh at t bread milk coffee Yearling mutton should be chosen for the the dinner dinner meat Trim off ore fat carefully aryl aril be sure sure there Is no tissue-like tissue covering co remain remain- remainIng remainIng Ing on the roast tt wren wan ready for forthe forthe forthe the oven Any well well seasoned seasoned bread stuffing Is good although an o oyster ster Is Is preferred for tor a more elaborate m meal l. l S Okra and Tomatoes One quart okra pods I I teaspoonful salt 2 teaspoonfuls sugar 3 tablespoonfuls tablespoonfuls tablespoonfuls table- table spoonfuls butter 2 cups diced to to- 1 tablespoonful minced onion 1 cup up bread crumbs from Crom soft part of loaf Wash Vash okra and remove stem endsor ends of or pods Cut the pods crosswise in thin slices Cover Coer with boiling water add J I teaspoonful salt and parboil for ten minutes Drain Add tomatoes salt sugAr r. r butter and onion thoroughly and turn Into a well-buttered well baking dish Sprinkle thickly with breadcrumbs broad bread crumbs dot wl with h hits bits pf pC butter and bake in a hot oven ovell for thirty minu min min- u utes tes 1926 NEA XEA v. v inc |