Ogden Standard-Examiner | 1926-08-13 | Page 7 | Menus for the Family

Menus I I Menus For For the Family I I By Dr SISTER MARY Breakfast Cream m of ot wheat with with sliced apricots thin cream cl crisp p rye toast peanut butter butler milk coffee Luncheon Baked Luncheon B ked new cabbage bran rolls roll tomatoes tufted with with I pineapple and cream ream cheese chese e milk tea lea Dinner i English Dinner I mutton chops Aced potatoes endive and orange salad peach tapioca pudding whole wheat bread milk coffee English chops ar are ra thick chops cut from front the th loin Before BeCore broiling and put chops In a colander and pour boiling water over them This rather overcomes the th strong flavor disliked by man many people Trim the chops carefully before broiling This cabbage dish dl h lit I really de- de delicious de licious and well w rth serving often BAKED n NEW CABBAGE Gc On One tour pound head cabbage 1 W tf teaspoons salt h teaspoon pep pep-iper pep pep- pepper per lIer 2 table tablespoons butter butler 4 table table spoons heavy cream 2 eggs 1 I tablespoon table table- spoon poon vinegar Cut head of cabbage In quarters and cook In boiling bolline water for 29 20 minutes Do not corer er kettle ketti while boiling Drain and chop Beat Deat eggs up up- up light and add odd salt alt pep pep- pepper pepper pep peri per butter utter cream vinegar and 1 rA teaspoon sugar Mix thoroughly with chopped cabbage and turn Into a well cli buttered baking dish Bake Dake In a 11 hot oven about 16 if minutes es un until un- un until until til th the top Is a golden goldon brown Serve at once Copyright 1928 1926 hy by NEA Service Ine Inc