The Times News

BREAKFAST: Orange juice.
wheat biscuit with sliced
peaches, brown sugar, cream,
raisin toast, coffee, milk.

LUNCHEON: Scalloped egg
plant, broiled bacon, toasted
rolls, stewed plums, cookies,
tea milk.

DINNER: Chilled blackberry
juice, ham and tomato tim-
bales, baked potatoes, lima
beans, pineapple salad, date
tapioca with whipped cream,
coffee, milk.

Pork Pie
(4 to 6 servings)
Four cups of cooked pork, 2
cups of left over gravy, 1 teaspoon
salt, 1-2 teaspoon pepper, 2 table-
spoons catsup, 1 sprig of parsley
1-2 onion, 1 tablespoon butter.
Saute chopped onion in butter
add seasonings and catsup to the
gravy. Cut pork into slices three
inches long and two inches wide
Put a layer on bottom of pie plate.
add chopped parsley and onion
and continue until plate is full
and cover with gravy. Cover with
pie crust and bake in a hot oven
for 15 minutes (450 degrees F.).

Crust: One and one-half cups
of flour, 1 1-8 teaspoons salt, 6
tablespoons shortening, cold
water.
Sift flour and salt. Cut shorten-
ing into dry ingredients with 2
silver knives: until mixture is well
blended. Add water gradually
handle as little as possible. Chill
and roll out thin.