Salt Lake Telegram | 1927-07-05 | Page 18 | Menus

1 MENUS jI By SISTER MARY Breakfast Fresh Breakfast Fresh pineapple ham omelet radishes graham muffins milk coffee Luncheon Luncheon Crab Crab n-Crab Crab flake and tomato toma toma- to salad toasted muffins strawberry strawberry straw straw- berry pie cocoa Dinner Dinner Broiled Broiled sirloin steak mashed potatoes French fried onions asparagus salad sliced bananas ba- ba bananas bananas ba ba- nanas in orange jelly with whipped cream white cake milk coffee Strawberry Pie One quart strawberries 1 cup granulated sugar granulated sugar 2 teaspoons butter butter butter but but- ter 2 teaspoons cornstarch white 1 egg 2 tablespoons powdered sugar baked pie shell Wash and hull berries Sprinkle with sugar and let stand one hour Drain off oft Juice Heat Juice to boiling bollIng boiling boil boil- Ing point add butter and cornstarch cornstarch corn- corn starch dissolved in enough cold coldwater coldwater coldwater water to pour Cook stirring constantly constantly con con- until thick Add to berries berries ber ber- ries mixing lightly and let stand until cod cord Turn into pie shell md pod d cover with white of ot egg beaten until stiff stitt and dry with 1 tablespoon cold water Fold in powdered sugar when white is stiff stitt Bake eight minutes In a moderate oven to brown and puff the meringue Copyright 1927 NEA Service Inc Breakfast Stewed Stewed Breakfast Stewed prunes pruges cereal cream poached eggs on op milk toast crisp broiled bacon meat coffee cottee Luncheon Toad Luncheon Toad In a hole scalloped scalloped loped s raisin bread vanilla vanIlla vanilla va va- va- va nilla cookies milk tea Dinner Stuffed Dinner Stuffed r-Stuffed Stuffed steak potatoes au gratin buttered spinach I Janana anana and peanut salad tapioca cream with strawberries milk coffee TOAD IN HOLE Two cups chopped not put through food tood chopper lamb 1 cup milk 2 1 cup flour 1 egg 1 1 teaspoon tea tea- spoon salt 1 teaspoon melted but but- ter The meat Is cooked or raw If It raw more time mu must mint t be allowed In baking Cut Cul meat in Inch half dice or chop coarsely In chopping bowl Put Into a well buttered baking I dish and sprinkle with salt and pepper popper Mix and sift flower and salt Slowly add milk stirring to keep smooth Add egg well beaten beat beat- sn en n and melted butter Beat hard with egg beater for two minutes and pour over m meat t. t Bake 20 minutes min min- utes Ites In a hot oven until welt well puffed gutted and firm Reduce heat and an bake slowly until meat is done The En En- glish way to do It la is to cut In squares and serve overlapping each other on a hot dish but we serve It from the baking dish