Show 0 i y iy yBY BY DY SISTER t M ItY Breakfast flaked Breakfast pears p ars cream cream- creamed m ed dried beef beet on graham toast waffles aUles syrup milk coffee Luncheon Vegetable Luncheon Vegetable chowder graham bread sandwiches brown Belt milk tea Dinner Dinner Broiled Broiled white fish scalloped potatoes baked summer squash cabbage and al appl salad raspberry Bavarian Da cream bran bread milk coffee Whitefish is delicious and am broiled under tho the garre flame flamo As this th Is Is an oily fish no extra oil oil- oiling Inu ing In necessary Any fish can cnn bo be broiled and it Is a II 1 satisfactory way to cook flab fish dur dur- during durIng during ing the tho summer Bummer months Children as young oung as three years yearn of ago age may mas be bo allowed to eat broiled fish VEGETABLE nG r. CHOWDER Three coarse blades celery 2 sized medium onions 2 medium medium- sized carrot carrotO 2 potatoes 2 to tomatoes to to- tomatoes matoes 4 cups boiling water 2 teaspoons salt U t. t teaspoon pep pepper per 2 thin slices bacon H cup rice 2 cups milk Cut bacon In tin tiny pieces and cook In soup kettle until crisp Add onion cut nl ni thin slices and cook coole over a low fire tire for tor 5 6 mm- mm ulos Add remaining rem vegetables pared and cut In small dice rico rice salt pepper and boiling wat water r Cover er and simmer until vegetables are tender about 11 hours hour Add milk bring to the boiling point but do not let lot boll boil Serve Sene ver very hot Copyright 1925 NEA E Service Inc n. n |