Show rot Bo Book 1 1 DISHES FOR ALL OCCASIONS F FOR Fon OR a Sunday night lunch a simple dish which Is easy to prepare and sene serve Is the following Sunday Dish Melt one half of ot a tablespoonful 01 ot of butter add one cupful of ot grated crumbs mix well add two cupfuls 01 of at milk with one well beaten egg gg Mix and cook when hot add one-half one cupful cup cup- ful tul of ot grated cheese a bit of ot salt anc anca and anda a dash of ot paprika and cayenne Serve on crisp rounds of ot buttered toast Mustard Mus tard too may be added If d desired Date Puff Beat Deat six eggs egg separately add one cup ful CuI of ot powdered sugar to the tho yolks of ot the eggs one half cupful of ot walnut meats and half halt a package of ot dates finely tine fine ly 11 cut Add four heaping tablespoonfuls tablespoon tablespoon- fuls of ot bread crumbs crumb to which one teaspoonful tea spoonful of ot baking p powder Is added Mix well then fold toM In the stiffly beaten whites of the eggs and bake half baIt an nn hour In n a slow oven o Sene Serve with will whipped cream Buttered Parsnips I Cut the tho parsnips into sized even pieces and place In a hen heavy vy kettle with two or three thre tablespoonfuls of ot butter depending upon the amount of ot parsnips pars pars- nips Stir SUr and cook rook without adding any water If Ir possible When tender the parsnips will be a light brown browl and aDd most delightful flavor Cavort Season with salt and and nil pepper serve Salmon Sandwiches Add a sour Bour chopp chopped Ill I'll pickle to two or three tablespoonfuls of oC flaked salmon mixed with salad dressing Spread on buttered bread and serve sene with willi a bet het or cold drink C. C Un Union loa |