Ogden Standard-Examiner | 1921-02-17 | Page 5 | Sister Mary

. ' I Sister Mary To many peopie "eSgs"? ni-an boiled or fried, bill the ways of enoking -tks are legion. Vers often the finished product makes one entlre1" forget that the dish is- fundanipntall) an gg dish and ihe protehi Tood in ih meal Costards, souffh j, uianv Kaui'i'U, and some timbales contain epgs In disguise. Nine eggs are ;onsldered equal lo a pout..! or I .- f in r.utritlve va'uc. fan. fulls e.-oked th ; arc an adcqqatt BUb-stllute BUb-stllute for meat As f while of i g; Is almost pun albumen eggs should ni-Ways ni-Ways be -ooked at x. low tenineilnture. MENU FOR TOMORROW Breakfast Oru v. Juice, cvmmeal pan-eakes. pan-eakes. simp, coffee. I;unchoon-r-Moek "stei salad, healih hresd and butter nut souffle, tea tiinner Xaw bean soup, scalloped po-lato po-lato t asoarsgus sa lad, graham puddlug with hard sauce, ffce. MY OWN RECIPES. in this dinner menu tho bean soup tnrriishes the proie'.n. ttie Krahuni pudding pud-ding supplies the bulky food and hard sauce the neoessarj fat. Carbohydrates alu, a'-- found In th" pudtling ftnd again in the sea Hoped tomatoes, MOC' OYSTER SALAD. I , roots oyster plant run diced celery . 1 plmcntoes , cup walnul meats Scrub the plant and cook I- boiling salLed water and nil. off the skin. Cu Inln dice. .Mix oyster plain and celcrs and let .ianil about half an bom- In French dressing. An-nnse on lettuce, parnikh with pimentoos cut in strips and sprinkle with nuts. NUT SOUFFLE 1 tablespoon huiut teaspoons flour "t'.-up ni 1 11; I Cup ut meats S rues ' teaspoon salt .M. it buttei ami stir in flour. Add milk slowly, stirring conatantly. Cook until thick, rjtemove from fire and add chopped chop-ped nuts. Add yolks of egc- beaten till thfrk ami Um lored, Add -alt. Told in whites -f eggs beaten will a whisk until s;ifr and dry. 'i'urn into a buttered baking dish jmd I ako 23 or Do minutes in a moderate oven. Serve al with whipped . ream (Copyright, lf-i. N. E. s.t