Show lJ Alanis 1 l Jo C J MARY Sto Steed Breakfast Stewed cd dried cota cots cereal thin cream holo a hole hat ton toast soft oCt boiled eggs eess mIlk coffee Luncheon Dle Luncheon 1 rico and tomatoes orange salad f oe e b ead rock cookies milk tea Potato Dinner Dinner Potato soup toasted crackers broiled cod steaks lemon butter hutter shoe hoe string potatoes lemonI mold mold- molded molded molded I ed ch lemon Imon ptA pin a ft la Ia Nanc bran rolls rolli roll milk mille coffee Father may moy Ilka III hii lili r potato soup better If It one ono tablespoonful or of tomato catsup tup Is 1 added to his hit plate of soup just before iier erInt er Int Tho The sho ho potatoes should uld not be bo served sered to children under 10 ears of ot age n under school age aeo should not ballo be b allo ed to eat the lemon bitter on their fish or lemon r pie le for desert B AM D roM Tors One cup rice rico 2 cups strained to- to tomatoes tomatoes to tomatoes I matoes 1 small mall onion d I 1 cheese 2 tablespoons melted but but- butter butter but butter ter salt a lt and r pepper epper It If thero there are re no en child-en under school chool ago age to sen servo 0 1 I green S et pepper Is an addition to thI lIsh Cook rice Grate Grato or cut Into small dice Mince loance fie Re- Re move He-move peeds and pith from froni pepper lId and mince Mil MIC all alt th the InBred l 0 sa saving Ing about 1 i l- l lo of o the Iho cheese to sprinkle 0 over oser er the top Turn Into a buttel cd baltin I h sprinkle with cheese and bako bake I for tor 1 I hour OR GU OR GU Ti s Three oranges 4 lar larK larg seeded raisins for each nen heal ts of et lettuce French Peel oranges and rato nep into sections care carefully tully n r the tho connecting tissue Wash sh and ci i lettuce hearts Open the th hearts a R bed of ot lettuce on mill mill- f lid plate plates In the tho center of each plate plato r put ut tour four raising well elt plumped Arrange the n see see- lions lion as radii from the raisins ral Sprinkle Sprankle lightly with It It r p nd r pour our over French just be- be before be before fore Coro sen sortIng serving In I HOCK flOCK One and one halt cups cum cun sugar cup butter 2 egg tec 5 tea teaspoon tc poon salt rait 1 I cup chopped nut meats 1 cup chopped antI and seeded eed d 1 raisins raisin 1 teaspoon cinnamon 2 baking powder 2 cups CUDS flour 2 tablespoons milk Cream butter and nod sugar uSAr Add ere egg v oils oil's well ell beaten Mix Mic and sIft flour bakIng powder po salt and cinnamon Add to first mixture Add nut nuts and raisins Add and mix thorough Belt Bett hit of eggs until stiff and dry drs- and told fold first mixture Dro from th the spoon onto buttered and floured and bake bak 10 In a hot oun osen OPEN GT S I IdE On i One cun CUD cottage cheese 4 table table- tablespoons table spoons spoons finely choppo choppe I nuts 6 chopped and 80 peed 1 d irs ral-irs thin l slices slices es whole heat n I bread nl nul butter ul Combine cheehe n lt nuts n onil nd r aith enough sweet IT cre to molt moist Season salt alt unless the cheese Is alty y o Pile lightly on buttered bread and ond serve servetO t O io slices on etch eich I Individual plate The Tho nuts must b be chopped so 80 fine rIne that th t a tour tour- old four four i old ear t lm will II have no difficulty in digesting them Two or three lire large lare pieces s or whole hole halves hales of t nuts can ba used R as s a sort of ot garnish for tor up crown sand sanda eh iches 1525 1 25 NEA NC Service Inc Ine |