Show 0 Ofir fir thi i y 1 i y iy By Dr B SISTER MARY MATIY I Breakfast Stewed Breakfast Stowed prunes cere cere- cereal cereal al aI thin cream French toast syrup milk coffee Luncheon Luncheon Cream of ot potato soup tomato and o salad oatmeal macaroons berries whole wheat bread milk tea I Dinner Dinner l bouillon llon rico loaf lont creamed string beans water water- watercress watercress cress cre and ball salad salat sliced peaches sponge cake graham I bread milk coffee coU e. e Tho The tea and coffee cortee may be bo Iced cr cc hot during th the summer months as S preferred if H iced the bever bever- beverages beverages ages should hould be made mado stronger than thai usual uRual and poured hot and freshly tre mado made over cracked crac od ice Sweetened whipped p cream is often e served with t Iced coffee but never nver with I rI Iced ten tea I Lemon o Bomo mo other tart tort fruit juice ulce with sugar sug is served with iced tea WATERCRESS W. AND ANI in CHEESE BALIj B. SAI 1 n One and one half cups dry dr cot cot- cottage cottage tage Cage cheese 3 1 cup finely chopped nuts Vt cup tomato catsup 1 tea tea- salt h teaspoon t paprika 1 hunch bunch watercress French dressing Combine cheese nuts salt pap pap- ilka- ilka J Ik and catsup Chill and shape into small sma balls Serve three or four balls bails to each person Wash Vash and crisp cress Arrange balls on a fd ft cf C cress eres and servo with French dressing dr Copyright 1923 1925 NEA Service Inc 00 o- o BOBBED HAIR In looks wonderful with tho the tiny tin tint of ot Golden Glint Shampoo Sh a Ad Advertisement e rt Ise m en t. t |