Show I 1 MENUS MENUS' 1 By SISTER MARY Breakfast Cereal Breakfast Cereal cooked with dates cream scrambled eggs with spinach crisp wheat toast milk coffee corree Truncheon Casserole Luncheon Casserole of turnips cinnamon rolls banana and orange salad alad drop cakes milk mille tea Dinner Roast Dinner Roast chicken giblet gravy savory savory rice French tried fried onions curly endive with bacon dressing graham rolls pineapple puff purr milk coffee Tire casserole of turnips suggested suggested sug sug- ug- ug in the luncheon menu is quite unusual and decidedly tasty The Tp woman on a farm will particularly welcome the recipe since it uses In a novel manner one of ot the tIle vegetables she has served frequently all 1111 winter inter For her dried and powdered parsley parsley pars pars- ley Icy and dried mushrooms can take the place of fresh ones CASSEROLE OF TURNIPS Twp Two cups turnips cut ut In small pieces two tablespoons flour two ta tablespoons butter two cups stock or W water ter one egg four tablespoons tablespoons tablespoons table table- spoons chopped mushrooms one tablespoon minced parsley one teaspoon teaspoon teaspoon tea tea- spoon onion juice one half teaspoon teaspoon teaspoon tea tea- spoon salt salt one eighth teaspoon pepper The Tile turnips be cut in pieces about the size of a baby lima limo bean Cook In ill boiling water for twenty minutes Drain hd put into a well buttered casserole Melt butter stir in flour and when bubbling slowly add stock stirring constantly Bring to the boiling point and remove from the tile fire tire Add egg and stir rapidly until thoroughly mixed with sauce Add mushrooms parsley onion Juice salt and pepper Stir welland well welland and pour over ovel turnips in casserole cas cas- serole Cover and place in a h hot t toen oven o for fifteen minutes Serve from casserole I Copyright 1927 NEA A Service e inc I |