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Show w Sister Mary Wren left -overs accumulate try com-blplng com-blplng evervtblni r' ukm" the whole thing for half a nhour There are two thing to keep In mind about left-overs. On Is that meats that have been ufked cannot stand long C- TOTh"5he"r little sere. Is the judlclo,,. ue of onion. , ,-.h A Utile onion added to in,' up of several vegetables and meal w HI blend the flavors li 'o one MENU FOR TOMORROW- Breakfast Baked apple, cooked cereal, cinnamon toast, coffee. muf. Luncheon Scalloped orn. toasted mui f,in,VerriT'a?.ope'd ' -rsllu.e baked PO-tatoTs" PO-tatoTs" UumaS, carroty, .bredded cabbage. cab-bage. ySkKtSShJ, I The cinnamon iurt; iu;p "P'r OlberWeM rather flat breakfast. Neither I the baked apple nor the 1 1 real have a dly- tlnctlve flu vi r but the l'xls themaelVi combine perfectly. An Ti. Id fruit should never he serw.l with a ereai. SCALLOPED CORN 1 can corn. '-' -gs. Cup top milk. j teaspoon salt. ' teaapoon pepper, l tablespoon table-spoon nulled bu'.tcr, I cup 'ir.. d bread rumhs. Add ecKs siiKMiy beaten with milk to corn. Season with salt and pepper. Melt I butter in a baking dish and add about half thl i nrn mixture. Sprinkle with I half tho bread orumbs. Add rest of corn, I sprinkle with remaining crumbs, dot with I hits nf butter and bake twent.-f:..- m'n-I m'n-I utcs In moderntc oven SCALLOPED SCALLOPS 1 pint toallopa, 1 i up -"fi bread crumbs. I 2 tablesnoona butler, salt and pepper, 3t cup milk. Wash BCallOpe and cut In small pieces. I Cover with water and bring quick)) to I boiling point. Oraln. Mix ecallopa ami , bread crumbs with salt and pepper, butter but-ter and mlik. I'ut mixture Into a buttered but-tered laUing dish and lake half an hour In a moderate ".yen. Rutleroi dr'eil bread rumhs may he sprinkled over the top to make a crispy .-rust. (CO ) right. 19C1. X B. A.i |