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Show v ' I Sisler Mary a. 1 1 When planning a menju With cheeke as the central dish there are several thing to be kipt firmly In mind. Cheefte Is a concentrated food and bulk food must be adt.ed to satisf hunger and aid digestion. di-gestion. coarse bread should be u--d 111 place Of while and a vegetable (On- tabling little atarch, . ..ni.-,.: or fresh irua llajhti i n ihe houvlnesa or the . he Tea or coffee and hevei cnocoiatt ihould be served with a luncheon oi supper In , which cheese liguivs as the ni.ln dish. MENU for roMor.r.ow I BREAKFAST- Cereal cooked with dates, cream, hot baJclnl powder biscuits. inarinalnde. coffee. LL7NOETEON Minced hum n loast with cheese sauce. French endive, baked upple dQmpllngs. t.-H. l.HKNKR i 'ream of tomato, soup, o.iked fish alth at till Ing. buttered beets, banana an I poanUt salad, Mpiash pic, eo,'-fee. eo,'-fee. MARY'S OWN RECIPES When dales are eook.il with the iv. I roalS Idas gUg&l .should be use a with the ''sugar and creum." Rolled oats or a '..ran porridge will Iteep ihe balance In ihe meal Bin the bU'ng powder blacults e..- ma le ... in- v. bite flour. The mar iiu'.Ud. nn iishes the enlivening touch, MINCUD HAA1 WITH CH13GSK SAU.CS Pj' ups chopped haip (cold boiled or filed) a cup i U cups mils ' 'J toblcapobns liuttei 2 tablespoons flour salt ond poppai , clip gl 0 ted Cl Sf ' t .up i iiue. d pinu ntb ti ian'gles of toast Cook rice tin tender and fiufr Mak' a white aiiuce of the butter, flour snd milk Add salt and p.-pper and cheese and cook until the heSSS is melted. Add plmentoea. The amount of suit will be determined b- t).e saltiness of the ham. Tut a layer of hum on the toast add a layer of rice and pour the sauCO over the whole. Serve very hot. BAKED APPLE Ir.MI'I.IiS l'i cups flour 'j tcaspOM salt 3 teaspoons baking powder 1 tablespoon lard : milk to make a soft dough four apples Pare and core apples i,nd rook In slight syrup until about half cooked. The i apples tnusi sta whole. Make a biscuit dough of the first five Ingredients and ! roll about half an Inch thick. Cut In i squares large enough to wrap an apple In. Put a Utile butter in ih cavity of each apple ond wrap In the dough Ball in a moderate oven for twenty minutes t'H-'tliifj with the syrup In which the apples, ap-ples, were cooked Serve wai m with bugar and cream. fCop right 1021 N E A.) |