Show 4 it Hal es Hallos of er grape grape- fruit fruit broiled bacon sl iii eggs tl bran muffins with nith Ith raisins milk coffee Luncheon Luncheon rolls creamed peas rye ry broad bread and let let- luc lel-luc tuco tuca Iches fruit putt puff pUll pad pud dings milk tea Roast Dinner Dinner spare ribs sauer sauer- sauerkraut sauerkraut sauerkraut kraut and potatoes combustion combination salad alad steamed graham craham puddIng hole wheat heat bread breach mil coffee A soft cooked egg ess baked po- po potato potato po potato tato shredded lettuce pud pudding ln milk and bread anti and busier the dinner tar far under 10 ears cars of ot ago age aC O Oi some mothers prefer preter to serve it IJo I vegetAble cream soup In tn place ot ottha the egg to children under uDder school ago age CO since sine eggs were nero 10 included In Ia latho InI the tho breakfast menu I The Th luncheon rolls roll are no not planned for tor children under school are age LU 1 CHEON ROLLS I One halt half pound fOund bulk sausage iu af I i pound finely chopped veal veat cup stale ital bread crumbs crumb train from soft sott part of ot loaf loat I 1 cup milk 1 egg tr 1 d minced pickle 3 teaspoon celery clory salt alt 1 I lemon Juice ulce 1 teaspOon minced onion li paprika I Mix Ih hl meat moat and bread It If ItI I the th sausage aue is I not highly sea sea- seasoned I sone 1 silt must bo be b Included i the seasonings Add Adil seasoning to st fJ-st mixture and ana blend thorough thorough- li II I Add milk and egg a lIghtly beaten and mix well wit A fork tork I II bettor than a spoon ro for I mIxtures mixture of this sort ort Form Forin I mix mix- lure Into sn mall rolls brim over nith Ith melted butter f and bake bAk ha ll ls a L 0 o cn en for halt half an hour Or cook cool in halt half buter an and hOlt half lard hard In a trying frying pin p-in o er oto the tire fire l lurn urn tr frequently to Insure insure In- In sure uro au an even bro brown broun n on nil ail sides fiur run Ono One On cup flour 2 te k bL baking Int bak-Int Ing powder A 4 teaSpoon salt I 1 egg milk it Jt necessary Canned fruit MIX MIC and fist flour lt an and 10 der Add egg beaten a and n 1 cut In wl ni I h a ii knife Add milk ai as a to mak inaki J II a sort soft oft dough The Tir sire fir of or the Ibe th egg determines the tho amount ow n lk dough douth should hould be b than baking powder ponder dough lough dou h bu but stiff enough to Ieee keep us ItS snaps ithen hen dropped from from the thO th spoon spoon- I Put two tablespoons cann canned d fruit Into lato el each h well custard cup CliP The orbe fruit should b be Be coY coY- covered cov covered ered with nith Juice Cater Cor Ih dough and ani team steam 30 Sort Ser SerI SenI 0 I warm with sugar suar and cream Diced peaches peache strawberrIes cherries or any sweet fruit can canI be used ed A different fruit can I be b used u ed for tor each pudding there there- thereby by by using u up bits bit of II that might oUel o go TO begging To steam pudding put cups cup Into a a lal laif ge pin pm with a a tight tight- fitting cover add boiling nater lter I to halt half coter coer the cups cupl cup tn on boll boil gently roo Too much namer or Of too toe rapid boiling sill ell endanger th the p puddings The I liven giyen n for Cor th the dough will make mak from tour to sl sic puddings Col 1925 1 25 JEt NEV Service Inc |