LUNCHEON | om tees eee
SUPPER — i DINNER — oy ee MENU NOTES ~
i eee sae | pee ak ‘Cabbage Bowl
oe a ee me | Select a hit
Scrambled Eggs | Sirloin Steak | with geen’ eatde gree
bop eee ae ______| Loosen outer green leaves.
. Toast Fried Mushrooms | on top from centre and
/ aes re : _ hollo AES Baie kG
SUNDAY Sliced Tomatoes _— Scalloped Potatoes form a Aang 3 gers ye a a
= Se ee ie is ) : _. side down in salted water :
August 18 ——tséFrressh Fruit Green Beans | for about half an hour to ||
crisp. Drain dry and place

in refrigerator. Fill with || >
ela ee des ge ree ~.o.. mors d’oeuvres such as|}| |
Milk _ Tea Milk Coffee French fried shrimps or ||
os ee _ . | Swedish meat balls. :

Brownies = —s&Raaspberry Tarts

Baked Ham with To wash head lettuceRe- be

Cheese Puff Raisin Sauce move any wilted leaves | - : re oe
ee ee Potato Puff from the outside. Remove ||
MONDAY — Head Lettuce Salad New ee Ons Beans _ white core at top of head. | re,
Spee: ae ee _ Chocolate Cup Cakes © Allow water from the cold pare

/ pense a ee Whipped Cream the head. Shake dry ‘and 3 oe

Milk Iced Tea | Milk _ Coffee | <P in the refrigerator. || be
VAS | 3 ar aad oe Veal Chops When measuring Lint. a
‘TUESDAY = = ~~ cold Ham | Warmed-over Potatoes! sugar always press the|}
bs eee Buttered Biscuits | New Vegetables — sugar into the cup. This
August 20 — Orange Jelly _. Peach Shortcake ~ will give the correct meas-
a » | Milk Coffee ure. | pe
Me Cottage Cheese and | | ‘Tomatoes Stuffed with "When measuring butter_—if | ee
| WEDNESDAY Vegetable Salad Bowl. Baked Beans | wish to measure one-half ||
i -Browned Sliced Potatoes) ay, 411 the half full ||
 seares | Muffins Raw Carrot Strips | Sip ere
August 21 ae _ saw Ca PS ' with cold water, and drop ||
: eee ol # am Cherry Ice Cream butter in until the water
Milk ae Milk _ Coffee comes to the one cup mark. ||
Moulded Cabbage ——-—~@Pan Broiled Liver : ee.
Panes od Salad . _ Creamed Potatoes | To cut butter when hard— ||
THURSDAY Bread and Butter | Raw Carrot Satad warm knife under hot |)
ig | «| me . Raspberry Ice — water or cut through a
_ August 22 | Stewed Rhubarb . ; Wafers piece of wax paper.
pees Milk Tea Milk Coffee —
Devilled Eggs | Tomato sa . on os te Rolls ||

a ie ie vidual Salmc Roll thin 3-inch tips of

ae e Asparagus Tips | a a mae = vanscitan cooked asparagus in thin |
FRIDAY | ; s triangular slices of white |
vA ae Toast | Boiled Cabbage ian First be gigas bread |
August 23 a ‘Krled- New “= th grat parmesan |
4 JNieteteiontal Cake. | 7et AOS Sree | chenee, Brush wih melted ||. =
ons _ Rhubarb Tapioca butter; grill until brown |; ©
Milk — : 7): oe. = Coffee | under ‘the broiler. at
Te Sree SC son! eS Stuffed Dill Pickle
Toman and Lettuce | Roast Beef —_| Select a large dill pickle.
eae | sz taal am | New Potatoes §_| Remove centre with an
 SATURI = ee ns and Peas | apple corer. Work from ||
ad Raspberries . | shee oe Fee | each end. Fill with cream || sw
August 24 Cream _ Yorkshire Pudding | cheese seasoned with salt, ||
‘ ee * Fruit Tarts paprika and a drop of||
Milk Tea Milk Iced a | onion juice. Chill and slice ee
i. eer . before serving. wD a | ae
| "RHUBARB TAPIOCA eae ee
1% cups boiling water AS eee
Y% cup quick cooking tapioca : age a Seif
1 cup sugar y me Ee Wetec ce’ 2 reas | eye eG
¥2 teaspoon salt bee : 3 a ae
3 cups unpeeled rhubarb, cut in inch ssid eee Z | pers eae

Add all the ingredients to the water in the double boiler. Cook for | eo .
- thirty minutes or until the rhubarb is soft. a tequently. Coils and ae SS
serve fadion Midis date cream. ie

“Milk Builds Strong Bones id Healthy Teeth” . ee ? oe oe ao