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Show A Two Dollar Dinner For Six Vegetable Bouillon 20 Thin Loin Pork Chops 51 f Baked Szvect Potatoes -20 French Fried Asparagus Tips 36fS Beet and Pepper Salad 29 Bread and Butter 12 Peach and Marslimallow Tarts 25 Demi-tasse 6( rote $1.99 CjTOR the bouillon combine two 1 cans of bouillon (10 cents each). O the juice from the canned asparagus as-paragus and beets, and ene cup of water, heat to taste and serve. You can get six thin loin pork chops, or about a pound and a half for 51 cents, and six medium potatoes, pota-toes, or about two pounds, for 10 cents. For the French Fried Asparagus Tips, drain a one-pound square can of asparagus. Beat one egg slightly, add two tablespoons water and sca-jSon sca-jSon to taste. Dip each stalk of asparagus as-paragus in crumbs, then ess, then crumbs again and fry in deep fat. Drain on paper and serve. The can of asparagus costs 31 cents and the egg S cents. The ingredients for the sa'nd sire one eirht-ot-nr rn nf l r io 1 cents), two large green peppers (10 cents), French dressing (4 cents) and lettuce (5 cents). Chill and drain beets, add finely shredded pepper pep-per and moisten with dressing. Serve on lettuce. For the tarts, mix one number 1 can of sliced peaches with two tablespoons sugar, one tablespoon flour, one tablespoon melted butter and one tablespoon lemon juice and ro'T into six pastry-lined tart shells. Hake in a hot oven, 456 F., for a!out 15 minmes. About five min-u'es min-u'es before done, open oven and pl-ee a mnrsl.mnllow on each tart and continue baking until me'tcd and brown. The can of peaches coss IS cents, the marshmallc'." 3 ec"K the pastry S cen's and o'l-T H-rrdicnts 2 cents, making a total |
