Show Consider Milk When en Planning Your our Lenten e tn Menus Mer M lc us I By CAROLINE B B. B KING i j jI jI 1 I I I I I I Ii I rt 1 II u I o ou I 11 A to Clarence W A S Lieb MA M.A. MD M.D. we are aie asa as asa JL a ii nation using only about one-half one of oC the tha most Important food tood product we vc have Milk says this eminent authority should be served with v far tm greater frequency than itis it itis itis is for COl it is 18 the tho most valuable ble of all foods With this thought in mind would It t not be 10 well to consider cr milk very velY largely when planning 1 l e en n t to e n ii menus menus- There are aro so many delicious delicious deli- deli cious clous hearty dishes to take the pla place A of ot meat most acceptably wh which I h arc are ased on good wholesome wholesome whole whole- some nutritious milk Occasionally milk silk i ia h combined with cheese or eggs or a a vegetable for additional and food value Eggs a la Ia Ming King is one of the most acceptable of these com com- fT rr it is doubly rich in nutritional content allow allow 1 eggs to each serving hard serving hard cool cook these I and set aside until required 4 For six eggs stir together over the fire 3 tablespoonfuls of butter r and three of flour when bubbling j. j add 2 cupfuls of or rich milk and ami cook over ovel hot water wate to a u smooth sauce Then add one green pepper which has been cut in U inch pieces and allowed to stand ten minutes In boiling water and one pimiento also cut in small pieces Simmer over oyer hot bot water without stirring five to seven minutes then add the eggs quartered and if It desired de dr sired half halt a cupful of canned mushrooms Season tastily with wit salt pepper popper and paprika and serve sene on freshly made toast points Garnish Gar Gar- Garnish nish with parsley and serve hot For variety arrange the eggs and sauce Gauce in a baking baIting dish sprinkle with bread r rumba and aud grated cheese aural and bake ten minutes |