Evening star., 1921-04-22
Recipes for Unus II a |
Dishes Especially Ap-
propriate for T hi S
Time of Year-Con-
trast and Harmony in
Menu Planning.

1
the housewife obtains new ideas for
| fpod combinations from a careful
study of printed menus. We seek per-
sonality in dress. why not show lit
| tie in the meals served? Contrast and
harmony are as valuable factors in
menu-planning as they are in dress
| designing, and menus, like fashions,
can only be suggestive and should be
followed according to season. locality
and ones pocketbook. In the weeks
menus which follow there is a liberal
| use of fruits and green vegetables
| that are in season. In the spring the
systems need toning up. and this is
best done in natures way, by the use
| Of body-regulating foods.
sunday.
Breakfast: Whole oranges soft cook
ed eggs in shell; crisp toast: coffee.
Dinner: Dreaded veal outlets with
sauce; potatoes; spinach salad, froz-
| en- peaches with whipped cream; lem
| on snaps; demi-tasse.
Supper: Bean and cheese salad; crisp
| bread sticks; cocoa
Monday.
Breakfast: Stewed rhubarb with
| raisins; cooked cereal with cream;
popovers; coffee.
Luncheon or Supper: Japanese eggs;
| peanut bread sandwiches; tart jelly;
gingerbread; cocoa.
Dinner: Salmon loaf, cream sauce;
asparagus; boiled potatoes; orange
and grape fruit salad; pimento cheese
| waters; coffee.
Tuesday.
Breakfast: Cooked cereal with dates
and cream; French toast; coffee. -.
| Luncheon or Supper: Egg and dan
delion salad: hot cheese biscuits;
rhubarb tapioca; ginger snaps.
Dinner: Smothered round steak;
| mashed potatoes; sauted bananas;
spinach; lemon meringue pie.
Wednesday.
Breakfast: Sliced oranges with
| shredded cocoanut: ham breakfast
| loaf; corn cake; coffee.
| Luncheon or Supper: Hot baked
apple and pimento salad.
Dinner: Boiled leg of mutton with
| caper sauce; boiled potatoes; new
| carrots; snow pudding; coffee.
Thursday.
Breakfast: Halves of grapefruit:
| breakfast bacon: hashed brown po-
| tatoes; toast; coffee.
Luncheon or Supper: Bean rabbit
! on toast; rhubarb shortcake.
| Dinner: Casserole of rice and NUT
| ton with tomato sauce; rolls; cooked
| dandelion salad; coffee jelly; sponge,
drops.
Friday.
Breakfast: Baked rhubarb; broiled
| salt mackerel on toast: sweet muf-
| fms: coffee.
Luncheon or Supper: Cream tomato
soup; toasted triangles; cheese and
olive salad; salad rolls; filled cookies:
tea
Dinner: Baked haddock with stuff
dro hut tor ch.
ded potatoes; dressed cucumbers;
halves Of grapefruit with Bar lie Due
.-s=- g. . 49,. - - Saturday.
-Honiny-With stewed
1s 1:ss.!Ises:s1rnon bHsAss
Tnncheon or supper Rice soup:
Toutons; pineapple and cottage cheese
salad, with golden dressing: nut and
raisin bread. y
Dinner: Rolled flank Of beef; braised
baked potatoes; dandelions. with to-
mato sauce; brown bread; whipped
lemon Jelly, with preserved cherries.
Dtshes in Menus.
Spinach Salad.-To one cup Of spin
ach chopped very fine. add one hard
boiled egg that has been ground in
the food chopper, one-half teaspoons |
full of butter, one-half teaspoon<ul}
of salt. little cayenne pepper. one-half i
teaspoonful of celery seed, two table, |
spobnfuis Of vinegar and one cup OF |
the liquid from the spinach Mix well !
together and bring to the boiling |
point; add one tablespoonful Of gela, |
tin. soaked in one-fourth cup OF. !
water. pour into molds to set, garnish !
with hard boiled eggs and serve with
q French dressing.
Bean and Cheese Salad.-Arrange
portions Of LEFTOVER baked beans on
lettuce leaves; pour over the beans a
French dressing and sprinkle with
grated Parmesan cheese: serve with
strips of buttered toast
japanese Eggs.-Spread q layer of
hot, boiled rice on q buttered platter,
season well with melted butter, lemon
juice and hnely-minced parsley.
Poach half dozen eggs SO that they
are perfectly shaped; arrange the
eggs on the rice and sprinkle with
parsley.
Egg and Dandeiion Salad.-cut some
hard-cooked eggs in halNks length
wise and remove the yolks. Cut some
tender dandelion leaves into small
pieces, add one small onion, minced
and the yolks Of the eggs. Mix the
ingredients we'll with boiled salad