The Milwaukee Leader

Julienne Carrots
Whole Wheat Muffins
Jelly
Lettuce Salad, Thousand Island Dressing
Strawberry Shortcake
Coffee
Milk

The vegetable plate is a comparatively modern innovation. The trick is to get enough protein in a vegetable diet. Cheese, eggs and nuts give the greatest amount.

TODAY'S RECIPES.

Macaroni Loaf-One-fourth cup cracker crumbs, one and one-half cups hot milk, three tablespoons melted butter, one teaspoon onion juice, two tablespoons minced green pepper, two eggs, beaten; one-half teaspoon salt, one-half package unbroken macaroni, cooked.

Mix crumbs with the milk. Add melted butter, onion juice, green pepper and well beaten eggs to the first mixture. Grease a loaf pan. Place cooked macaroni in it lengthwise. Pour egg and cracker mixture over macaroni. Place in a pan containing hot water and bake in a moderate oven 350 degrees fahrenheit until firm, 30 to 40 minutes. When firm remove from the mold and serve with the creamed mushroom sauce.

Mushroom Sauce-Three tablespoons butter, few drops onion juice, three tablespoons flour, salt, pepper, one and one-half cups milk, one-half pound mushrooms. Melt butter, add onion juice and flour and cook over a low fire until browned. Stir in milk slowly. When of smooth creamy consistency, add mushrooms which have been sliced and panfried in butter in a separate pan. If you wish one-half cup meat stock may be used with the milk. Or a teaspoon of beef extract added for additional flavor.

SUGGESTIONS.

Important Trifles - Prepared mustard is a paste made of a mixture of ground mustard or mustard flour, with salt, vinegar and specially blended spices and condiments. Prepared mustard will give an even flavor, where the dry mustard may vary in strength.

Every meal needs a bit of tartness, the fruit cocktail, the breakfast fruit, or the piquant salad. One salad combination that is particularly nice is sections of grapefruit and avocados with a French dressing. The blending of the tartness with the oil of the avocado, plus the dressing, is most appetizing.

At formal dinners there are no second helpings, except that the waitress sees that the water goblets are kept filled. At a smaller dinner, however, it is quite right to offer, and quite right to accept second helpings. A guest should wait until asked if he desires more.

FINISHES UP LEFTOVER PORK.
(Mrs. Mary Morton's Daily Tested Recipe.)

Pork and Mushrooms -
One cup diced pork, five medium stalks celery, diced and cooked tender; one cup medium white sauce, one small can mushrooms (about one-half cup), onion to taste, salt and pepper.

Dice pork into baking dish. Add onion if desired. Pour celery and mushrooms into white sauce. Pour over meat and bake until meat is heated through. Serves two.

SERVE ON COLD, WET DAY.
(Mrs. Mary Morton's Daily Tested Recipe.)

Delicious Bean Soup-Two cups bean pulp, three cups strained tomatoes, two cups cream and milk, one onion. Saute the onion, chopped, in two tablespoons butter or bacon fat. Combine the bean pulp, tomato juice and onion and heat. Scald the cream and combine with the tomato-bean puree just before time to serve. Season well with salt and pepper and serve at once.