Show enu 0 for e By SISTER MARY Grape Breakfast Breakfast Grape fruit bacon bread crumb omelet bran muffins milk coffee corree I Luncheon Luncheon Macaroni Macaroni baked with tomatoes and cheese toasted brand rand muffins celery apple snow molasses mo mo- molasses molasses lasses bars milk tea Dinner Pot Dinner Pot roast of oC beef vegetables vegetables cooked with meat cabbage with sour cream dressing cottage cheese chE pie graham bread apple Jelly Jell milk coffee When making muffins Its It's well worth while to make enough to toast for a second meal It is such sucha a simple matter to split the cold muffins and toast and butter then them and the result is so good that the mixture and baking of or extra bat bat- batter batte batter ter te is not a II hardship APPLE SNOW Four large sour apples 3 S eggs 1 S teaspoon salt 2 1 cup sugar Wash Nash and bake apples Scrape from skin and core and rub through a fine Cine sieve Beat in su su- su gar Beat whites whiles of oC eggs until stiff sur and dry on a latter using a wire whisk w Slowly ly add sweetened ap ap- apple apple apple pulp beating constantly Chill and serve with boiled custard made with the yolks of oC the eggs BOILED CUSTARD One and one half cups hot milk 14 teaspoon salt 2 1 1 cup sugar yolks of ot 3 eggs 2 1 teaspoon va- va nilla Beat Deat egg yolks with sugar and salt Slowly beat beal in hot milk be- be beins bean ins an sure the sugar and egg mix mixture ture lure dissolves in the hot milk Pour into top of oC double boiler and cook over over hot water stirring to keep smooth until mixture coats the spoon Remove Remote from the heat and when cool stir in vanilla Chill before beC re serving Copyright 1925 NEA Service Inc 00 00 |