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Rassvet = The dawn., 1927-10-28
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The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
Bridge Luncheon Is
Given in Honor of
Out of Town Guest

Mrs. Thomas Hall and Mrs. G.
Olgierson entertained Wednesday at
l o'clock luncheon in honor Of
Mrs. A. Wallin Of Washington, u. c.,
who 10 visiting friends in Bismarck.
Garden flowers Of shades Of or.
child and pink were used to decorate
the luncheon tables and rooms.
At the conclusion OF the luncheon,
bridge was played Ct six tables, with
honors going TO Mrs. E. G. Wanner
and Mrs. c. 4. Rust. A guest favor
was prsssnted to Mrs. Watlin.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
Social and
Personal
Rebekah Lodge Will
Hold Annual Meeting
at Mandan, Sept. q

The annual district meeting Of the
Rebekah lodge will be held Wednes-
day afternoon at $3.50 at Mandan
(Mandan time). The lodges Of Man.
dan, Flasher, Raleigh, Sterling, Will
ton, Ashley, Haselton, and Bismarck
make up this district.
Mrs. Una Nierling Of jamestown.
president Of the state assembly. will
attend this district meeting. Follow
in" the afternoon session banquet
will be held, and the regular lodge
meeting will be held in the evening.
Mrs. Nierling will make an official
visit to the Bismarck lodge Friday
evening, Sept. %.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
DRIVE TO GRAND rORKS

Earl Bigler. son Of Mrs. Matte
Bigler Of this city. and Mac Thomp.
son, son Of DR.. h. g. Thompson Of
Wilton. left Thursday by car for
Grand Forks where they will attend
the University Of North Dakota.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
AcCEPTa PASTORATE

Rev. John v. Wright Of Emporia.
Kan, who has been the guest Of his
brother, Rev. Paul S. Wright Of this
city for some time, has accepted
Presbyterian pastorate ct Minnewau-
kan. Rev. Wright has spent the past
five years Is q missionary in China.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
VISITS IN BISMARCK AND MAN.
10y DAN

Mr1. 7. D. McCpsker returned to
Haxelton Thursday after spending =
few days in Bismarck and Mandan
with relativsa. Winrid NcCuskeY,
who accompanied his mother to this
city, left WedAesdAy for Regina,
Sask.. where he. makes his home with
his uncle, DR.. Z. A.. McC usker, while
attending Campion High school dur
ing the school term.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

ATTEND STATE UNIVERSITY
Misses Agnes ana Hilda. Hultberg
left Wednesday, for Grand Forks
where they will attend the state
university.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
HERE ON nIfSfNESS

O. ]. Weisner of Fargo, poultry ex-
pert Of the North Dakota agricultural
college, is spending ~ days in
Bismarck on business.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
nRIYE no MoRIDA

1 Mrs. w. q. Ward and daughter, Miss
Aldyth Ward, left Thursday by car
for points il Florida where they
will spend the winter.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
DRIVE 10 CRANDFORK

Mr.. and Mrs. II. A.. Thompson and
son. Harry. left today for Grand
Forks by car. Harry Thompson will
attend the university Of. North Da-
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

WILL RETURN TO UNIVERSITY
Miss Ruth Rawlings will leave this
evening for Evanston. H., where she
will resume her studies at North.
western University.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

WILL HOLD FOOp SALE
St. Rita's Missionary circle will
hold food sale Saturday 1T the
Quality Meat market.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

GUESTS FROM, CALIFORNIA
~ and Mrs. Franklin w. Roberts
bf Los Angeles, Calf, arrived in the
eity Wednesday to be the guests Of
Mr.. Roberts parents. Mr.. and Mrs.
l.. W. Roberts.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16
VISITS RELATIVES

Mrs. Curtis Dirlam and little son
have returned from . several weeks
visit with relatives in Crookston.
Mimi.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

RETURN TO SCHOOL
Misses Edith Whittemore and Cath
crime McKinnon returned to Grand
Forks Thursday whore they are stu.
dents 1T the state university.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

WILL ATTEND STATE UNIVERSITY
Marston Gordon left today for
Grand Forks, whore Ne will attend
the University Of North Dakota.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

GUEST FROM STERLING
Mrs. Clinton 0askill Of Sterling
is spending some time in Bismarck o
y guest at the C. r. Kositzky home.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-09-16

Insist upon knowing the true names when the trade
names are given Always look for BOTH You will
be told the true in this SALE All of the facts
possible will be available to you
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
BOOKDESCR|BES
OIL BURNERS

Readers have shown a marked
interest in oil burners for house
heating. AS an answer to this
interest, Good Housekeeping Insti-
tute has printed editorials on the
subject. and also has prepared a
bulletin which contains perhaps the
most comprehensive, unbiased data
for the home owner assembled UP
to that time.
P. e. Fansler, associate editor Of
the Heating and Ventilating Maya
zine. who furnished the material for
this bulletin, has written a book
on the same subject. which will
prove OF interest to those who wish
to make an extended study Of this
subject.
Mr.. Fansler's book gives such
things as the underwriters regula.
tons, comparative cost Of operation,
two chapters on oil fuels, and a
chart which makes It possible to
compute the amount OF fuel re-
quired in any home. in any locality
IN the United States,
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
What Can We Have to Eat?
a WeekfuH of Answers-

TUESDAY
BREAKFAST
Oranges
Poached Eggs Frizzled Ham
Pancakes Coffee
LUNCHEON
italian Spinach
Aunt Malindy's Buttermilk Biscuit
Cinnamon Prunes
Tea
DINNER
Cream Of Spinach Soup
Lamb Croquettes
Scalloped Tomatoes
Mashed Potatoes
Plain Lettuce Salad
Russian Boiled Dressing
Marshmallow Custard
WEDNESDAY
BREAKFAST
Rhubarb de Luxe
Oatmeal Waffles Maple Strip
Coffee
LUNCHEON
Corn Chowoer Crackers
Waldorf Salad
Rolls Mayonnaise
Tea
DINNER
Clear Soup
Roast Rolled Forequarter Of Lamb
Roasted Potatoes Gravy
Peas with Mint
Spring Salad French Dressing
Bananas with Raisin Sauce
Coffee
nRWTWTtDcFNa
BREAKFAST
Cereal with Dates
Poached Eggs
Toast Coffee
LUNCHEON
Clam Fritters
Tomato Catchup
Bran Bread Butter
Pear and Pimiento Salad
Tea
DINNER
Cream Of Tomato Soup
Baked Beans with Corn
Cold Sliced Tongue
Green Tomato Pickle
Quick Rice Pudding
Coffee
FRIDAY
BREAKFAST
Stewed Peaches
Egg Vermlcelli Toast
Coffee
LUNCHEON
Oyster Stew
Olives Crackers
Orange Blanc Mango Waters
DINNER
Cream Of Chicken Soup
Baked Stuffed Fish
Hollandaise Sauce
Sweet Potatoes Buttered Peas
Banana Whip Waters
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
HARLEQUIN PUNCH

, cupfuls canned apricots with
Juice
Juice oranges
Juice / lemon
cupful sweet cider
Mineral water
Sugar strip
Measure the apricots filling the
interstices with juice, then pass
through the coarse mesh OF a potato
ricer. Meanwhile, extract the Juice
from the oranges and lemon and
combine with the sweet cider.
Then strain. Allow to stand until
well chilled and then dilute with
mineral or ice-water. Chopped
candied cherries or thin banana
slices may be used to garnish this
drink, il desired. If not sweet
enough sugar strip may be added
as needed.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17

How hard the younsters Live!
AL day long they run and jump
and. tunble--work like beavers at
school and play. Then homo for
supper - tagged out, nerves on
edge.
They are In no condition then to
Assinilate a hearty meal Of heavy,
hard to : digest food - everybody
knows digestion Is difficult for q
tired-out body.
And yet Nature must be given
materials to work while they sleep;
10 repair WORKOUT tissues; to build
new flesh and blood; to restore that
miracle Of energy which belongs to
Youth.
How the children love TODDY--
how eagerly they drink It'll There's
something about the TODDY
favor that Just hits the spot.
And how TODDY nourishesi
Made with milk, it supplies muscle
making proteins, energy-creating
carbohydrates, BODYBUILDING min
eral salts; valuable vitamins and
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17

Add enough salt to destroy the acid
taste Of the tomatoes. Serve hot.
Peanut Butter MacarOOns
Take four ounces peanut butter,
mix gradually with an equal
amount Of water or milk and beat
to a cream, add four ounces Of
pinch of flour, salt to taste,
mix thoroughly in a bowl. let stand
one hour. then beat into a flaky
paste, drop in small quantities on
well-buttered paper, place in a
brown.
Peanut Butter Dainties
Two tablespoonfuls of peanut but
ter, add equal quantity of water or
milk and beat to cream, add one
cup of sugar, one cup of flour, mix
we'll together until smooth, then add
two we'll beaten eggs. add half tea
spoonful baking powder. salt to
taste, drop with spoon on buttered
paper and bake light brown.
Peanut Butter Salad Dressing
Take three tablespoonfuls of pea.
nut butter, add equal quantity Of
water or milk and beat to a cream,
add to this yolk Of three hard boiled
eggs, one tablespoonful of sugar,
juice Of one lemon, salt to taste,
beat together to a light paste. This
is suitable for most any kind OF
salad.
Peanut Butter Chicken Salad
Two tablespoonfuls peanut butter
mixed with equal parts of water or
milk, beat to cream. beat UP three
raw eggs. add a dash of pepper, six
tablespoonfuls of vinegar. two table
spoonfuls Of prepared mustard. salt
to taste, mix up thoroughly and boil
to consistency of cream. Cut cold
boiled chicken into half-inch cubes
and mix an equal quantity of celery
cut in small pieces. and mix with
above dressing and serve on lettuce
leaves. garnished with hard boiled
eggs and celery.
Peanut Butter Milk
Reduce peanut butter to the con-
sistency Of milk by the continued
addition Of water. Heat to the boil
ing point and drink like milk. This
drink will agree with the weakest
stomach. A glassful of peanut but
ter hot milk will insure a sound and
refreshing sleep.
Peanut Butter Fruit Sandwiches
Use either graham or wheat loaf
and cut In thin slices, spread Pea.
nut Butter as it comes from the
package on one side of each slice.
then sprinkle with finely chopped
dates. figs or, raisins and place the
two slices together. This makes a
very popular and dainty luncheon.
Peanut Butter Cake Filling
One large tablespoonful of Peanut
Butter, add three tablespoonfuls of
water or milk or diluted lemon juice
and beat to a cream. Add confec-
toners sugar until the proper con-
sistency.
Peanut Butter CrOQuettes
One tablespoonful of Peanut But
ter, three tablespoonfuls granola,
some finely chopped parsley, and
seasoning to taste. Dissolve Peanut
Butter. add the granola, parsley
and seasoning. Mix well all together
and form into croquettes. Place
on an oiled pan and brown either
in the oven or on the top of the
stove. Serve with Peanut Butter
Gravy or Tomato Sauce.
Peanut Butter Oysters
Four tablespoonful of Peanut
Butter, mix with equal amount of
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
BUTTER, IDEAL FOOD, MAY BE SERVED IN MANY WAYS
SPANISH CREAM
WELCOMED

Spanish cream as a dessert Is
always welcomed. Yet our readers
often query: "Whv does my Spanish
Cream so seldom have the three
distinct layers--a layer Of custard
on top. below this a layer of jelly.
and a layer of fluffy egg.white
mixture on the bottom?"
Spanish Cream is gelatine
dessert, and for this reason every
care must be taken in blending
its ingredients before the mixture
is allowed to stiffen. Even before
starting to prepare the dessert, q
suitable large mold or the re-
qulred number of individual molds
should be selected. filled with cold
water. and placed in a cool spot
until ready for US.
How To Prepare 1t
Then prepare the dessert mix
ture as follows: Measure one level
tablespoonful of Rranulated gelatin
and soak it in one-fourth cupful
of cold water for five minutes.
Meanwhile scald two and three
fourths cupfuls Of milk in the top
of a double boiler. Then add the
soaked gelatine to the scalded milk
while stirring constantly, and con.
tinue cooking until the. gelatin is
completely dissolved.
Meanwhile, using three eggs, sep
arate the egg-yolks from the egg
whites and beat the egg-whites
until they are thick and lemon-col-
ored. To the beaten egg-yolks add
One-half cupful of sugar and one
eighth teaspoonful of salt, and
when thoroughly blended. combine
with the scalded milk mixture, stir.
ring constantly. Continue cooking
the custard mixture. with the water
in the bottom Of the double boiler
barely simmering, until the Gus
tard thickens.
Made AS Caramel
Beat the three egg.whites until
they are stiff and dry. Remove
the thickened custard mixture from
the heat and add one teaspoonful
of vanilla and the beaten egg
whites. folding the egg-whites until
they are thoroughly blended with
the custady. Pour the cold water
out of the mold or molds and fill
at once with the Spanish cream
mixture. Set In a cool place and
let stand until set. Unmold and
serve at once. Fresh or canned
fruit, and chocolate or caramel
sauce with finely chopped nuts
added, are delicious sauces for
Spanish cream.
For a caramel Spanish cream,
use the standard recipe, but for
this change: Increase the amount
OF sugar to three-fpurths cupful.
Melt one-hah cupful until caramel
in color, then add to the scalded
milk and stir until thoroughly dis
solved. Add the remaining one
fourth cupful OF sugar to the egg.
yolks and proceed as in the
standard recipe.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
Peanut Butter Sandwiches

Peanut Butter Sandwiches
Cut thin slices of bread, fresh or
crisp cracker, dry toast. etc., spread
one slice with peanut butter as 1t
comes from the package, add salt IL
you desire. place another slice on
top. This sandwich may be i'm
proved by adding thin slices OF hard
boiled eggs and a few drops of
lemon Juice or. a touch of salad
dressing. This far excels a meat
sandwich. You can improve all
Kinds of sandwiches with peanut
butter,
Peanut Butter Candy
one-half pound Of brown sugar.
AID one-half cup of water and boil
10 minutes, then add one-fourth
pound of peanut butter as it comes
from the package. Boil all about
ten minutes until thoroughly dis
solved. SIR continually. Pour In
TO an oiled pan. let stand thirty
minutes. and cut as desired.
Tomato BisQue Soup
Take half q cup of peanut but.
Ter. two cups of tomatoes, three
cups of water and four teaspoon.
fuls of salt. Rub the peanut but.
ter smooth In the tomato, add
sthe water, and heat to boiling.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17

water or milk and beat to a
cream, add four tablespoonfuls Vege-
table Oyster, salt to taste, mash and
mix well together and roll in cracker
dust. Boil in lard or Cocoanut Oil.
Peanut Butter Soup
Two tablespoonfuls Of peanut
butter, mix with an equal amount
of water or milk, beat to a cream and
gradually add salt and pepper. Add
boiling water or milk and stew
is minutes.
Peanut Butter Toast
One teaspoonful Of peanut but.
ter, mixed with an equal amount
Of milk or water and beat to a
cream, add salt to taste and spread
on toast.
Peanut Butter Cream for Coffee
and Seasoning
One tablespoonful of peanut but.
ter. add three tablespoonfuls OF
water, mix gradually and beat to
a cream, add sugar to taste and put
in cup and pour coffee in last.
This cream can also be served hot
on breakfast cereals or on toast
also seasoning for all kinds OF
vegetables, soups, GRAVES. cake
icings, fudge, etc.
Peanut Butter GriddIe Cakes
Three tablespoonfuls Of peanut
butter. three-fourths glass milk OF
water, mix to a cream. Add salt to
taste. mix in cup Of flour, add
yeast powder and water. mix all
together and fry.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
STRAWBERRY SALAn

One cup drained, grated pineapple,
one cup Strawberries. whipped cream
mayonnaise.
Wash and hun berries and mix
with pineapple. Sprinkle lightly
with sffted powdered sugar. Ar.
range in lettuce cups. Serve with
mayonnalse made with lemon juice
instead Of vinegar, to which an equal
amount OF whipped cream has been
added just before serving. This
mayonnaise should not have any
mustard use,i Tor the delicate flavor
of the fruits.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
List Your Clothes
When Packing Them

You viii find that it greatly
simplifies the planning Of the ward
robes OF q family OF several chill
dren If a complete list Of the arti-
cles stored away from one season
to the next is kept.
Each child's belongings must be
listed under his name or her name,
for example: Margaret six pairs
Of socks. four nightgowns. one
sweater, etc."
Instead of going through the en-.
tire chest. the list may be looked
over and rotations for shopping
made early in the Spring.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
So NJ { RECIPES
FROM FRANCE
By ALICE LANGELER
BY International News Service

PARIS, Oct. 1T.-"Veal scallops
a la Polonaise" are the speciality Of
a little Polish restaurant in the stu,
dents quarter.
Mix salt and pepper in shallow
plate and roll the scallops in it.
Then dip into the beaten white OF
an egg and later into fine bread
crumbs.
Fry in hot fat until they are a
delicate brown. Serve with a good
mayonnaise dressing or Hollandaise
sauce.
''Potage Muga" is the simple milk
soup eaten in many French peasant
homes every evening.
Cut square slices of bread and
grill until a nice brown. Sprinkle
well with sugar on both sides and
glace in the oven. Put into the
soup bowl and cover with boiling
milk sweetened a little. Add the
yolks Of two eggs beaten with a
little milk; serve hot.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
GOLDFISH fine
THIS WAY

Here Is . new way to prepare
Goldfish:
I cupfuls diced, knocked pota-
toes.
. cupfuls shredded salt Goldfish.
2 eggs.
* Id. thinly sliced salt pork.
u cupful diced celery.
2 hard-cooked eggs.
IL cupsful hot water.
Z tablespoonsfuls butter, fat or
oil.
u teaspoonful pepper.
cupful finely diced cooked
beets.
3 tablespoonsful flour.
~ teaspoonful salt.
Wash the shredded. salt Goldfish
and drain. Combine with the diced,
uncooked potatoes and the celery,
cover with boiling water, and cook
until the potatoes are tender. Drain
and press through a potato-ricer.
Add three tablespoonful OF the fat,
the pepper, and two eggs well
beaten. Beat this mixture until
creamy. Then add the finely diced,
cooked beets, let cool slightly. and
pack into a creased baking mold
or baking dish.
Cover with the thin slices Of
salt pork and bake at 400 degrees
F. for twenty minutes, basting oc-
casionally.
Meanwhile, prepare an egg sauce
as follows: Melt five tablespoonfuls
OF butter. add the flour gradually
while stirring constantly. When
bubblinE. add the hot water. still
stirring, together with the salt.
When smooth and creamy, add the
hard-cooked eggs, chopped fine, and
serve over the fish mold.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
CHERRY PUNCH

cupfuls water
y cupful sugar
2 cupfuls canned red cherry Juice
y cuSful orange juice.
cupful pineapple strip
Juice lemons
Candied cherries.
Combine the water and sugar and
bring to the boiling point. Then
add the cherry juice. strained. and
the other fruit juices. Cool, dilute
to taste with mineral water or ice
water and serve garnished with
candied cherries.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
MASHED POTATOES

When preparing mashed potatoes.
season them in the usual way with
salt, pepper. and butter, then add
onion juice and grated nutmeg, al.
lowing one teaspoonful OF onion
juice and one.quarter teaspoonful
OF grated nutmeg to each quart of
mashed potatoes. 1t, is surprising
how this little addition lifts this
familiar dish out of the ranks Of
the commonplace,
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
clildren's Suppers Need
Careful Planning

engines ~ combined IN Just the
right proportion. Mixed In q
minute mo fuss, no muss.
At ANY hour Of the day ToDDY
hot or colds a quick, light "pick
up" drink for grown folks, too.
Your grocer sells TODDY in 4
h., / h., and 2 ID. cans for handy
use. (The 2 lb. Home-Size can
costs less per pound than the small
er sizes. Insist that your grocer
order It for you If he does not
stock it now.) Maltop, Inc, Food
Specialists, Buffalo, n. Y.
SPECIAL OFFER
Children and grown ups enjoy
mixing their own cold, creamy
TODDY in . real shaker.
A seamless aluminium shaker
Irregular retail value 60c) q liberal
sample Of ToDDY and a "Kiddies
Sport Hat" will be mailed you for
IS cents in stamps, coin or check.
Write Maltop, Inc. Dept. @, Buff
falo, N. Y.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
Congressional Club
Cook Book
FGUOrite ReciDes
of Famous Women
in World Capitals

BY MRS. A. A. JONES
Wife Of Senator Jones New MexIcO)
DELICIOUS FIG COOKIES
] Id. for large cup) figs cut fine
/ cup butter.
2 cups sugar.
2 eggs.
Flour to roll out well.
Copyright 1927 by the Congressional
Club
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17

SATURDAY
BREAKFAST
Stewed Rhubarb
Ready-to-eat Cereal
Mashed Potato Omelet
Rolls Coffee
LUNCHEON
Creamed Peas and Tuna. Toast
Tomato Jelly Salad
Cottage Pudding Chocolate Sauce
DINNER
Cream of Tomato Soup
Broiled Hamburg Steak
Baked Squash Mashed Potatoes
Dandelion Greens
Prune Delight Coffee
SUNDAY
BREAKFAST
Grapefruit
Rice omelet Plain Mullins
Coffee
DINNER
Consomme
Roast Beef Baked Potatoes
Buttered Onions Baked Satisfy
Lemon Pie
Cheese Coffee Waters
SUPPER
Welsh Rarebit on Toast
Sailed Crackers
Cocoa Cake
MONDAY
BREAKFAST
Bananas
Ready.to-eat Cereal Cream
Scrambled Eggs
Graham Gems Coffee
LUNCHEON
Macaroni with Tomatoes
Floating Peaches
Sponge Cake
Cocoa
DINNER
Sardinea q la Tartare
Pork Chops Mashed Potatoes
Radish and Cucumber Salad
Rhubarb Tapioca
Coffee
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-17
EGGS IN SPINACH CASES

6 eggs.
cupfuls finely chopped and sea-
soned cooked spinach.
Salt.
Pepper.
Paprika.
2 tablespoonfuls butter.
Catchup.
Line the bottom and sides Of but
tered ramekina with the hot chopped
and seasoned spinach, leaving a
deep indentation In each ramekin.
Break an egg into each case,
sprinkle with salt, pepper, and
paprika, and dot over with bits of
butter. using one teaspoonful for
each ramekin. Set IN a pan of hot
water and bake at 400 F. until the
eggs are set. Remove and pour a
small round of thick catchup on
the center Of each egg and serve.