Show oo- oo 00 enu end ends s for orthe J 7 By SISTER MARY RY Casaba Casaba melon ce- ce cereal cereal ce cereal real thin cream broiled hamburg balls creamed potatoes crisp whole wheat toast milk coffee P Potato LUNCHEON P a t a to 8 soup a uP I stuffed baked cucumbers brown bread baked apples with date and wit meringue will wUk tea Stuffed DINNER Stuffed shoulder Of at o mutton succotash scalloped okra and tomatoes sliced peaches with boiled balled custard two egg sponge cake whole wheat b bread ead milk coffee Yearling mutton should be chosen for tor the dinner meat Trim off orf fat tat carefully and be bo sure that there is no tissue-like tissue covering re- re remaining rc malnin on the roast when ready for the oven Any well seasoned well bread stuffing Is good although an oyster meat force-meat Is preferred for fora fora toa a more moro elaborate meal Scalloped Okra Okla and Tomatoes One quart okra pods 1 teaspoon salt 2 teaspoons sugar 3 table table- tablespoon tablespoons table spoons spoons spoon butter 2 cups diced toma- toma tomatoes toma toes tees 1 minced onion 1 cup bread crumbs from soft sort part of loaf Wash Vash okra and remove tern stem ends of pods Cut the pods pads pods cross cross- crosswise crosswise wise vise In thin slices Cover with boiling water add 1 teaspoon salt and parboil ten minutes Drain add tomatoes salt sugar butter and onion Mix thoroughly and turn Into a well buttered baking dish Sprinkle thickly with bread breadcrumbs breadcrumbs breadcrumbs crumbs dot bits of butter and bale bake In a a hot oven for thirty min min- minutes min minutes utes Copyright 1026 1926 NEA Service Inc |