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Show Sister Mary e Many a whltr mark can be avoided on I ! the top of thc dining table If asbealos j pads are used 'under dishes full of hot f...d The heat of ihc food soon heata thr Una. This heat penetrates through the. pad under thr ablf clotil The sha'r lofjthe hot dish Is imprinted on the polished pol-ished surfai e MENU FOR TOMORROW. Rreal.TaMt --i.rapefrult. broiled baron, creamed potatoes, bran muffins, coffee. I ajnrheon Veal loaf, crranied i-arrots. I 'k.c; ' ou. I.,., nit i oi..-; !, ., Dinner Stew ed cblchan w it " dumplings mashed potatoes, new beets, prune and ( rire.e .ilr.d t-ajtid rti. kers. oatmeal macaroons '-of fee. MY OWN RECIPES The hran muffins lake the piacr of a ereal in thc breakfast menu. When a r a! is srrved least or white rolls of i some ort should I e used The t reamed potato supply the milk and ihr bacon thr fat. A cereal furnishes all these I foods in llself Veal Loaf-r-14 pounds lean veal. S pound por.. 2 egge. I soda crackera run cream. I teaspoon salt, v, teaspoon tea-spoon pepper :-ind ve anrl pork together Beat eggs slightly and add to meat iush crackera to dust and add altematelv With rreain to meat Add salt and iiepper an l mix thoroUghlt Mix well and hake 1 in a loaf In a inc. In a' i ,.eu till l...wn in top ll will take from tr to 60 mln- , utes PRUNE AND CHEESC SALAD I. it large prunes toak over night In ' , i-old wo'er Steam until tender Silt ! (town one side and remove stone, nrate ! harp York State cheesr: allowing about 1 tablespoon ful Of Chi e.e for each pruni Add a little finely chopped i im.-n'.. ami enougii mayonnaise salad dreaalng to! make inc mixture .juite soft Fill prunes' a 1 1 h mixture rrangr hearts of let-! I tore on plates, pour over French dreasing . and add prunes. , I Copyright Iff, N K A.i |