Show t 1 MAlY Breakfast Orange Juice ulce boiled rico rice with wilh raisins thin CI earn eam minced lamb iamb on toast creame potatoes potato rye muffins t joll milk cheese O ster bisque toast toast- ed cd crackers jellied j tomato alid whole hole wheat heat bl ead and butter r sandwiches sand stuffed I figs s milk tea te- te Veal Dinner Dinner Veal steak en n casser- casser casserole ole potatoes In piquant sauce parsnip fritters spinach salad salat batted baked custard chocolate breid milk coffee en under school ago age should not be bo ber served hered cd the dinner meat meal or lor the parsnip fritters Ir Ira Ira I a few of oC the potato marbles are re cooked Iy foi toi them tind served with with Ith Lu butter they will III bo boI b I perfectly satisfied and I bun lun un no flO 1151 ils of indigestion One quart oters 0 2 cups cps water ater or liquor in which fo fowl foal I was 15 cooked Is I's cups bread broad crumbs from boft ot part of loaf 1 slice elic c onion 1 large lare blade lade eeler 2 sprigs sprig parsley 3 tablespoons bu- bu bu- bu buter I ter 1 I flour lour 3 cups ClipS a milk silt and pepper few grains grain LS nunu g I I Pick over o and wash ash Cut Cutoff Cutoff t off oft gills and haitI haid muscles and an I chop finely Put the soft part of the tho oysters in a t cold place until n eded Put chopped bread crumbs onion celery cut In small pieces block ora or na- na nater wa ater ter and anti nutmeg In saucepan and an simmer Immer for tor half halt an hour bour Mit butter stir in flour and slowly add mik stirring constanti Hub the stewed slewed through t L Bring Dring to the boiling I point ad add prepared mil milk It reserved J I oters salt alt and pepper and boll boil to the boiling point but do not let it JELLIED TOMATO TOL TOMA ro S LAD I T Two 0 cups cottage cheese 2 2 cupS cup I canned tomatoes 4 cloves closes 1 I small sma II salt emit 1 table onion a teaspoon I spoon sugar 2 tablespoons lemon I juice ulce 1 tablespoon granulated gel gel gel- gelatin aim atin I I cup cold water ater 1 tea tea- teaspoon teaspoon tea L- L spoon pepper corns Rub nub cottage cheese through L 1 ricer and season well ell with with Ith alt valt a r and paprika Simmer tomato c elo cloves closes es peppercorns onion cut In iii thin slices sugar and salt for tor 20 2 minutes Strain through a 0 puree strainer There should be tito tw t 0 cups richest Reheat t to the tho boiling ro po nt at and stir in gelatin softened In cold coldwater coli water ater Let Lel stan stand until e to set act rold Fold In prepared cotta c cheese ereese ane an and turn into a mold Plic in a II cold place to chill chili and be be- be become conic como firm and servo on a bed beJ of lettuce with Ith French d TOE I 1 iv r PIQUI S Three cups potato marbles ll 1 cups clips milk 3 g tablespoons butter 1 teaspoon flour lour 1 egg olk 2 table table- tablespoons tablespoons spoons lemon juice 1 I tablespoon minced paral parsie A teaspoon silt paprika The potatoes should hould be pared and cut Into Inlo marbles with a II cutter Cook in boiling salted water for tor 10 minutes Drain i milk Bring slow slow- slowly slowly slowly ant and pou pout over ly to tho the bolting boiling point but do no not let boll boil Simmer five Cream butter and rub In lour flour Add oik oil oll of o egg an and beat w WI II 11 Beat Deat in lemon juice parsley salt nod paprika and stir SliT Into Illta potatoes Cook over hot water ater until thick thick- thickened thickened ened and servo at once COP Copi right 1125 Nr NE NG Service Inc II |