Show t I I MENUS H HS I S By SISTER MARY S Breakfast Ch Chilled cantaloupe crisp broiled bacon scrambled eggs crisp to milk c coffee ff e. e Lunch Luncheon COrn Corn on-Corn fritters syrup stuffed peach S salad l d brown br bread ad milk tea S Fish Dinner chowder scalloped d tomatoes and beanS c cumber cucuMber and endive s salad l a jellied pears peari with wit whIpped cream ni macaroons milk cot ott toe l Th The peach Salad is made mad quite hearty by the cr dm m or cott cottage ge geh h ee a- a arid ad d cho chOpped ped nuts used to fill the ca lU s l left tt when the S Sare are removed The Th frItters frItters' are e delicious de- de licious and always y popular The f following rule is simple and c ti n b bused be used wIth any ny v vegetable get bl ot or fruIt in pl place c of darn oin CORN FRitTERS One cup up corn corn p lp 2 eggs 2 1 teaspoon salt irS 18 teaspoon pepper 1 tea poon sugar 1 te teaspoon h baking powder r 1 c cup p flout flour 2 t milk S S cut tops from k kernels ot of tour four or or- sIx es rs of corn Scrape out wIth the blunt of a knife Bea Beat |