Show t l J 1 t MARY MAI Breakfast Breakfast Stewed figs cereal thin cream crisp graham toast creamed dried beef milk coffee Luncheon Stuffed Luncheon Stuffed onions let let let- lettuce let lettuce tuce sandwiches wattles waffles with maple milk tea Dinner Dinner Barbecued Barbecued steak baked potatoes dandelion greens Marthas Martha's pudding whole wheat what bread milk coffee coffee An onion should be prepared without the nuts for tor a II child under un- un under un under der school age for tor his bis luncheon A plain cookie and dish of fruit should be substituted tor for the wattles waffles wattles It tt children under six years ears of ot age must be served at the family table STUFFED ED ONIONS Six large Bermuda Bermudas r onions 1 cup chopped nut meats 1 l cup fine Cine dried bread crumbs 5 6 table table- tablespoons tablespoons table spoons spoons melted butter bulter teaspoon salt 4 1 teaspoon pepper 1 table table- tablespoon tablespoon table spoon spoon minced parsley PeeL onions and cook In bolting salted water for tor 45 minutes Cool and cut a I slice from the t top p of each onion Scoop out the center leaving lea a shell about i of or anInch an anInch aninch Inch thick Combine nuts nut and bread crumbs with wilh butter salt and pepper and parsley and fill fm onions with mixture Put In a buttered baking dish add 1 cup boll boiling g water and bake 30 minutes Baste with 1 tablespoon butter butter- melted In a little hot water Vater Serve Sel on a hot plater surrounded with the following sauce Two tablespoons butter 2 table table- tablespoons spoons spoons flour 1 Hi 2 cups cups milk teaspoon salt 1 A teaspoon pepper 2 tablespoons grated cheese 1 egg gg yolk olk Melt elt butter and stir In flour Cook stirring constantly until thoroughly blended an bubblY Slowly add milk stirring con con- constantly con constantly and bring to the boiling poInt Add cheese and stir and gook ook until melted Remove from the Iho fire and beat In the yolk olk o of egg eg Do not let the sauce boll boil after the cheese and yolk olk are added BARBECUED STEAK K One porterhouse steak cut 3 to 4 Inches thick 2 tablespoons dry mustard 2 tablespoons paprIka 1 Zia a teaspoons salt alt 1 teaspoon pepper 4 tablespoons butter 1 tablespoon It on Juice 2 table table- table spoons spoons olive olivo olt oil 1 I tablespoon sauce 3 2 drops onion juice Tho The steak should hould be cut lo 10 have a a good piece of ot the tender tender- tenderloin tenderloin tenderloin loin Trim the side covered with fat and cut out dut ut the suet Skewer tail lall of 01 o steak sleak through tender tender- tenderloin tenderloin tenderloin loin Cream butter butler and add mus mus- mustard mustard i tard tend paprika salt and pepper and mix thoroughly Work to IA lemon juice ulee Rub this thle mixture well Into the meat on both Ides aides I and edges Place on a II well oiled broiler Combine olive olivo oil Wor Wor- Worcestershire Worcestershire sauce and onion Juice and brush over steak after It has hilI broiled 6 I minutes Turn and brush other sIde fide with mixture After both sides Ides are scared reduce Ih th heat heat and broil for tor 45 minutes brushing the steak with the oil mixture and turning every five minutes Remove to a II hot plat platter ter tel and pour over tIle drippings In the broiler Copyright ht 1923 1 25 SEA NEA Service Inc |