| Show u I I iff MARY MARYe e Stewed Breakfast Breakfast Stewed figs Iss cereal al thin ream cream poached eggs ggs on gre- gre gra ham bant graham toast milk coffee I Luncheon Asparagus Luncheon Asparagus in kins kin lettuce bran pudding milk tea F Dinner Dinner I lid Hit of sole with Ith hem Irm- IrmI l lm m mn rn n butter bulle boiled potato potatoes beet KI Jellied egg salad rhubarb I pudding J rio ro e breAd bred milk mill coffee coffeo Crisp sp bro brown bron n toast I Is particular particular- particularly ly Iy acceptable with n a soft oft cereal creal The toast makes one cho chew which I Is not a 0 ot of o the cereal rea GUS SP PUt GU IN I J Il S It One Ono cup cooked cool aspa asparagus agu lips 2 hard boiled egg eggs I 1 13 cups white hito sauce 4 tablespoons tablespoon grated cheese 1 4 tablespoons coarse bread crumbs 2 ta tablespoons butter butte Cut a asparagus into Inlo Inch pIeces Put a 0 laet of ot well well-buttered rami kina kin add Ilce slices of o egg pou pour oser o white sauce to cover Cover r with bread bead CI crumbs dot clot with pith bit bits ot of butte butler and ond sprinkle with ith cheese Bake In a hot liot osen o foi fm 15 or 20 minutes Serve Sere In the fi Pl O a Two Jwo tablespoons butter 2 table table- tablespoon tablespoons table spoons spoons spoon lard lad a a cup molasses S 'S Cup up milk 2 eggs i a cup white bite flou flour 1 I cup bran b teaspoon soda oda r teaspoon salt sail 1 I cup and anel chopped d dates te Soften shortening Add mo molls sea sea and ond ml mix well Beat eggs welland well ell and ind add odd to first mixture Mix and sift Ift soil sods and salt aalt with flour Add to bran and add alternate alternately I Ith mil milk to mixture Stir In date dates Turn Into a II buttered mold and stem two ho hours liours Servo berve with witha a elm simple pie lemon sauce T or OP SOLES SOLE SOLI- S un till LEWS LEMO One and one half pounds filet I of oC sole 1 teaspoon salt 1 I table table- tablespoon table spoon spoon lemon Jemon Juice 2 to 3 2 cup cupsI cups I I boiling water aler I Add salt and lemon juice to boll boll- Ing Ing boilIng bollIng water ater Add fish and bung quickly to the boiling point Reduce Re- Re Re Reduce duce he it and simmer Bimmer Just blow the boiling point for 10 minutes mInute Drain and place laco on Oil a hot platter Pout POlli oser o 3 tablespoons butter bUller lOci melted led and blended with Ith 1 table table- tablespoon tablespoon table spoon lemon juice Sprinkle with Ith l paprika and anol gal with ith parsley RB nn PUDDING Ono One bunch 1 I pound rhubarb 1 cup bread 11 numbs crumbs 1 cup uGa sugar 1 tablespoon table butler butter 1 egg Pal Pale Pae e rhubarb and cut Into Inch lengths If K the rhubarb h has s svery very erv thin ten tender lender ler skin wash ash well ell through several eral ne pral waters alera and do not parr pare Parboil In 2 Z tablespoons al 1 water r 10 to while teaspoon soda sod ho has been ben added Rinse In cold auto atei and anti cook cool In just enough water to prevent burn burning III until lender Add sugar ug and butter butte and cook cool one oDe minute longer Ra- Ra nemo Ramose moie He-moie mo mose moe e from th the the lie e and stir Ur In O e egg well n til II ea beaten on Coat the tho bottom of a II dee deep buttered will l ipie 1110 dish with ith crumbs crumb add th the rhu- rhu rhu barb bab rhubarb and Co rover er with Ith re- re remaining re remaining crumbs crumb Bak Bake In a slow cn men o for 45 46 minutes Cover Cor dish with Ith a 0 buttered paper while b bik- bik Ine bik-Ine k III to lo present the lop top from b be- be becoming be becoming coming too brown right 1926 1925 NEA 1 Serlee Inc |
