Show h J MARY MAIO Winter Breakfast Winter pears cereal thin cream poached eggs on total graham toast milk coHee Luncheon Spinach Luncheon Spinach with 0 o Boston floston bro l brown n bread and butter butler Iches jellied fI salad co cocoanut cocoanut cocoanut cookies milk mille Veal DInner Dinner Veal pot pie baked sweet potatoes buttered brussels sprouts cheese and vegetable sal salad salad salad ad caramel custard whole hole holo heat beat bread milk coffee corree Juniors under school age should not be served the veal ical eal pol potpie pie for dinner Oysters are Included In their luncheon and tho dinner des dessert dessert dessort sert Is a nourishing protein food It I the eggs are poached in mille I and the milk mille poured over the toast on which the eggs are served the Ion dish Is that much heartier heartier's SPINACH WITH OYSTERS Three cups minced cooked spin spin- spinach spinach spinach ach 4 tablespoons butter 12 1 2 tea teaspoon teaspoon teaspoon spoon salt sail 1 8 S teaspoon pepper 2 eggs 2 tablespoons milk 1 pInt pinto 0 o 1 12 1 2 cups cream sauce Chop hop spinach In a a chopping ho hoI bowl hoto I to make it very ery fine flOe Deal Beat eggs eggs'S Ith S 'S ith tv tt two 0 tablespoons ot or milk until ery ery light Add to spinach Ith salt pepper and butter and mit mh I sell ell Into a buttered ring mold and steam one hour from mold onto a hot serving dish and fill center with oysters In the I cream sauce Wash and parboil 0 o oysters before adding to the hot sauce JELLIED FRUIT SALAD Tu T o 0 tablespoons granulated gel gelatin atm 1 2 cup lemon juice 1 table lable table spoon spoon sugar 1 2 teaspoon salt 1 1 2 cups boiling water 1 12 2 cup diced apple 1 2 cup diced pineapple 12 1 2 cut cup diced banana 1 12 2 cup diced orange 3 I cup boiled salad dressing 1 2 cup finely chopped nuts head lettuce Soften gelatin In n one halt half cup cold Add lemon juice sugar salt and pepper to boiling I eater ater and pour 0 over oer er softened gelatin Stir SUr until dissolved Let stand until beginnIng to jelly Add MId fruit and dressing and turn Into a amold a amold mold Put on Ice until firm and chilled Serve on a bed bedot bedot ot of lettuce and sprinkle with chop chopped chopped chopped ped nuts Garnish with largo large red cherries VEAL POT-PIE POT T Two Teo 0 pounds of ot veal cut from fore quarter 1 I cup mashed potato 2 tablespoons butter 11 1 4 1 cup milk 1 2 teaspoon salt 1 teaspoon bak bak- bakIng baking baking ing powder flour to stiffen 6 po po- potatoes potatoes potatoes Cook meat In boiling water to cover until tender Remove bone and cut Into neat dice Strain stock and resen reserve resene e Make a dough ot of the mashed potatoes butter buttermilk milk salt Bait making po poe powder der and flour to make stiff enough to roll Pare and slice potatoes Roll crust dough about one halt half inch thick Put a laer er ot or the dough Into a deep casserole add t mf and potatoes and season with sith Ith salt and pepper Make a deep gash in the remaining dough rolled for the cover Cr CO COer er meat and potatoes with dough and bake slowly for tor 45 minutes Pour Poura a little stock through the gash In Inthe Inthe inthe the top when ehen hen the pIe plo has been In Inthe Inthe inthe the 0 oven oen en 15 minutes When crust Is done Increase heat to brown quickly Serve in the dish In which the pie was baked Copyright 1925 NEA Service In InQ 0 00 |