Show I I Menus forthe for the e Family I I BY DY SISTER MARY Grape Breakfast Grap fruit juice cereal thin cream broiled b bacon con scrambled eggs crisp whole wheat toast milk coffee coffe Vegetable Luncheon Luncheon soup croutons croutons croutons tons hot cheese sandwiches can can- canned can canned ned fled cherries cherries drop cookies mUle milk tea Smothered Dinner Dinner Smothered veal steak mashed potatoes scalloped to- to to to-matot to celery apple lery and nut salad cups lemon sponge pudding whole wheat break milk coffee corteo Children under 10 years ears or of o age air should hould bo be b served orange Juice iTt In place of o the grape crp rape fruit juice SUg- SUg SUggested aug ui g In the breakfast menu r The Th dinner salad alad olad for juniors should bo be made mad of finely rinely diced apple and celery with finely shredded lettuce A A dress ing of lemon Juice and oil Is used sparingly lr nOT lIOT CHEESE SANDWICHES 1 Cut bread In tn slices tUce about of an Inch thick and tind trim oft crusts Butter utter half tile the slices evenly venly but lightly II and sprinkle generously with grated cheese or thin of cheese chees If more mor convenient Cover with remaining slices lice of bread and press prea together firmly Put on a bilkinG baking sheet heet an and 1 place on the middle grate rate of a a hot oven Tout Toast until cheese cheer Is I m and broad bread Is brown Both sides of ot the sandwich are re toasted Tiny sandwiches made mad and toasted In this fashion are de- de delicious d licious for afternoon tea ht Copyright 1926 l NEA Service I Inc |