Show I 0 for fi th tale am y Breakfast Stewed Breakfast Stewed prunes cere cere- cereal cereal cereal al thin cream crisp graham toast waffles milk coffee Luncheon Luncheon Cream Cream of tomato soup croutons stuffed cucumber salad brown bread cottage cheese red raspberry and currant Jelly milk tea lea Dinner Jellied bouillon steamed halibut shrimp sauce baked potatoes lima beans fruit I salad toasted water crackers I roquefort cheese rye bread milk coffee I Children under six years earll of ot ago should not be served ser the lunch lunch- luncheon luncheon eon salad the shrimp sauce nor northe northe northe the Roquefort cheese However a well-balanced well and varied diet Is provided for them without the the- forbidden fO foods d The drut stuffed cucumber cumber cucumber salad Is a abit abit abit bit out of the ordinary and might be served at a a. high hitch tea lea during I the summer STUFFED CUCUMBER SALAD J Two short cucumbers 2 1 cup diced sweetbreads 4 tablespoons tablespoon minced rad rod carrot 12 2 cup greed a peas mayonnaise to make molar mols Pare cucumbers and cut in halves Scoop out seeds leaving a cup The Tho sweetbreads shouts should be boiled and blanched before dicing Combine sweetbreads car r carrot carrot rot and peas with mayonnaise to tomake tomake make mako moist Fill cucumber cups cup with mixture Serve Sense on a II bed of ot shredded lettuce and garnish with wl h radish roses and celery curls curie Th The cucumbers should be bo thoroughly chilled before using Copyright 1925 NEA Inc |