Douglas Daily Dispatch

Menus for the Family
BY SISTER MARY

BREAKFAST - Oranges, cereal, cream, creamed dried beef, popovers, milk, coffee.

LUNCHEON - Veal and sausage rolls, creamed peas, tomato and banana salad, graham bread, milk, tea.

DINNER - Roast spareribs, scalloped sauerkraut and mashed potatoes, head lettuce with chiffonade dressing, canned green gages, filled cookies, milk, coffee.

A nice way to serve the sparerib and kraut dinner is to pile the vegetable mixture in a mound in the center of a large platter and arrange the ribs in a border around the vegetable. If the platter is heat proof it should be slipped into a hot oven to cook for about ten minutes. The fat from the ribs will blend with the vegetable mixture and the kraut slightly flavor the meat.

Filled Cookies
One cup butter, 1 cup sugar, 2 cups flour, 2 teaspoons baking powder, 2 eggs, 1 teaspoon vanilla. Cream butter and sugar and work in flour. A pastry mixer or the hand must be used for this work. Mix and sift baking powder with flour. Add eggs beaten until light. Add vanilla and stir to a smooth dough. Roll on a floured molding board, making a thin sheet. Cut out in rounds and from half the rounds cut out centers. Put the rings on the whole rounds. The centers are baked and frosted and garnished with a nut meat or raisin. Fill the cookies with hollow rings with the following filling and bake ten minutes in a moderate oven.

Filling
One-half pound prunes, 4 tablespoons orange juice, 1/3 cup sugar, few grains salt, 2 tablespoons prune juice.
Wash prunes and simmer in one cup water until tender. Remove stones and chop flesh very fine. Add sugar, salt, orange juice and prune juice and cook until mixture is thick. Raisins, dates or figs can be used in place of prunes and lemon juice substituted for orange juice.

(Copyright, 1928, NEA Service, Inc.)