Show I II I f Cook I l WHAT TO EAT DISHES for luncheon that are not too filling will be found In the following Ham and Noodles Noodle Butter an earthen baking dish put Into into the bottom a layer of ot cooked cooled noodles add a a. layer of ot cold boiled ham bain cut into small bits then another layer of ot noodles Repeat Repent until the dish ls is Is full Beat one egg add one cupful of ot HI milk and pour Into the dish Cover er tit w v au nu crumbs dot WIth butter and bake In a moderate oven oyen Baked Eggs With Cheese Make toast of rounds l of ot bread which have ha been cut nearly through with a smaller cutter and the center thus made hollowed out Mix grated cheese with cream and spread over the ther r toast Arrange on a platter break an egg In each depression with s' s gs and cheese dot with buts buts' but but- oJ ter tel and set Into the oven In a n dripping pan of hot water Bake until the eggs are set Baked Sausages With Rice Ri e. e Cut pork sausages Into thin slices Butter a n baking dish an and fill with cold boiled rice Moisten the rice with water water wa wa- wa ter tel In which beef beet extract has been heen dissolved dis dis- solved Spread the sliced sausages over the rice and bake Imke In a hot oven until the slices are re crisp Graham Gems Gem Take one cupful each of ot sour gour milk and graham flour one half teaspoonful of soda a little suit snIt one egg well beaten two ils of ot sugar sugar and three of shortening Bake Balc In well well- greased gem pans t 1822 1922 N w j ai tr |