Show 0 t I MEN MENUS S I. I By SISTER MARY BREAKFAST Baked AST Baked apples with Tolled rolled oats thin cream buttermilk pancakes s syrup rup crisp whole wheat toast milk coffee coHee LUNCHEON Fresh LUNCHEON Fresh N-Fresh Fresh corn chowder chow- chow del der er steamed brown bread baked custard milk tea DINNER Rolled DINNER flank of bet mashed nashed potatoes baked squash celer nut celery nut salad jellied pears ears with whipped cream gingersnap ginger ginger- snap bran rolls milk coffee Brown Drown bread i Is a valuable addition addi- addi tion on to the school lunch box as a's s well wella as a to the family famil luncheon The fhe following fol- fol lowing recipe uses no egg eggs which is I n worth considering as ns the price or o-f f e eggs gF soars Steaming makes a deliciously f moist loaf and the additional additional ad- ad bakin baking prevents sogginess STEAMED TEAMED BROWN BREAD One Onto cup graham raham flour one cup CUl I rye re flour one ong on cup white while flour ono uno |