Salt Lake Telegram | 1926-10-02 | Page 7 | Menus

L- L I Menus I 9 By SISTER MARY Breakfast Grapes Breakfast Grapes cereal thin cream rice patties with wHIT broiled to tomatoes to- to matoes graham toast milk coffee Luncheon Toasted Luncheon Toasted combination sandwiches milk tea apple dumplings dumplings dumplings dump dump- lings with thin cream Dinner Ham Dinner Ham baked In milk scalloped scalloped seal seal- loped sweet potatoes es and pineapple pIe buttered spinach celery and apple salad baked pears with cream plain cake whole wheat bread milk coffee A scraped beef patty or broiled lamb chop should be provided for children under 10 years of age for tor torI I their thell luncheon or dinner to substitute substitute substitute sub sub- the ham suggested In the family dinner menu If at all possible possible possible pos pos- sible small children should have their hearty meal at no noUn n time These toasted sandwiches suggested suggested suggested sug sug- in the luncheon menu willbe will willbe willbe be Just as popular with afternoon tea They should be made quite small smaIl for tea Toasted Combination Sandwiches large sweet green peppers peppers peppers pep pep- pers 2 1 lb Ib mild cheese 2 1 teaspoonful teaspoonful teaspoonful tea- tea spoonful salt 1 S teaspoonful pepper pepper pep pep- per 4 1 teaspoonful paprika a. a 1 4 teaspoonful mustard bread butter Pour boiling water over peppers and let stand five minutes Drain and rub off thin covering Remove stems and take out seeds and white pith Put through food chopper with cheese Mix seasonings thoroughly thoroughly thoroughly thor thor- and add to pepper and cheese mixture Work Vork with a fork until perfectly blended Cut bread about quarter one inch thick and butter evenly and lightly Spread half the pieces of bread with the mixture press remaining slices firmly on prepared pieces and toast in iii a hot oven Serve hot Copyright 1926 NEA Service Inc