Show 4 1 Menus l I y A By SISTER MARY Breakfast Chilled Breakfast can cantaloupe lo pe scrambled eggs with dried beef graham mu muffins milk coffee Luncheon Luncheon Summer Summer vegetable chowder apple dumplings with sugar sugar and crea cream cream milk mm tea tet Dinner Broiled porterhouse e steak new potatoes in cream sauce sauce b buttered new new- turnips romaine romaine ro- ro maine salad raspberry water ice fee sponge cake milk c coffee I IOne One slice fat tat salt saIt pork cut half n a an inch thick one c cup p tiny onions one cut diced new carrots carrots car car- rots one one cup cup new i peas as one and alid one-half one cups diced potato one tablespoon butter one tablespoon flour on one cup cup milk one half teaspoon teaspoon teaspoon tea tea- spoon spoon salt r one fourth teaspoon n Pepper Cut salt pork in dice and fry I Until a light brown Add prepared prepared prepared pre pre pre- pared onions and carrots and eno enough gh boiling bolling water to cover the vegetables Cook covered for 30 minutes Add peas and potato and more boiling water and ind summer about 20 minutes longer until vegetables are ten ten- der In the meantime melt butter but but- ter stir sUr In flour and sk add milk stirring constantly Strain the water In which h. h the vegetables vegetables vege gel tables were cooked Into Into- into the sauce and bring to the boiling balling point stirring constantly A Add dd vegetables bles bes and serve sere at once with fingers fingers fingers fin fin- gers of h hot t toast covered with grated rated cheese |