The international cook book

Canned grapefruit Dry cereal, sugar and cream Dropped egg on toast Doughnuts Coffee 6i 62 THE INTERNATIONAL COOK BOOK Menu 3 Grape juice French toast Coflfee Menu 4 Chilled grapefruit juice Maple S3nrup Date muffin Broiled bacon Peach jam Coffee Menu 5 Canned red raspberries Butter Plain omelet Toast Grape jelly Butter Coffee DINNER Menu 1 Macaroni and cheese Cold sliced tongue Mustard pickle Apple jelly Stewed pears Butterscotch rolls Coffee Brownies Menu 2 Salmon loaf — egg sauce Baked potato Buttered peas Lettuce Roquefort dressing Hot rolls Plum jam Caramel layer cake Coffee Menu 3 Ham and potato casserole Asparagus tips Currant jelly Lettuce with Russian dressing Gingerbread Whipped cream Coffee MENUS AND TABLE SERVICE 63 Menu 4 Baked beans ' Brown bread Cabbage, pineapple, marshmallow salad Baked apple Whipped cream Coffee Menu 5 Cold sliced meat Creamed potatoes Buttered peas Lettuce and tomato salad Date torte Whipped cream Coffee SUPPERS Menu 1 Tozisted bacon and tomato sandwich Fruit salad Peanut cookies Coffee Menu 2 Bean rarebit on toast Broiled bacon Cole slaw Canned peaches Whipped cream Sand tarts Coffee Menu 3 Grapefniit and strawberry salad Toasted cheese sandwiches Coffee Menu 4 Creamed dried beef on toast Buttered toast Apricot conserve Fresh raspberries with cream and sugar Coffee Menu 5 Egg and tomato salad Bran muffin Butter Cream cheese Blackberry jam Coffee 64 THE INTERNATIONAL COOK BOOK TEA Menu 1 Buttered toast Tea Strawberry jam Menu 2 Cinnamon pinwheels Tea Menu 3 Lettuce sandwich Tea Sugar cookies Menu 4 Mincemeat cookies Tea Menu 5 Cream cheese and marmalade sandwiches Tea LUNCHEON Menu 1 Tuna fish salad Graham muffin Grape fudge Apricot slices Butter Coffee Menu 2 Creamed crab meat and peas on toast Waldorf salad Baking-powder biscuit Orange marmalade Butter Coffee Menu 3 Minced lamb on toast Pineapple salad Buttered toast Bishop bread Coffee MENUS AND TABLE SERVICE 65 Menu 4 Scrambled eggs Hot bisoiit Fruit salad Broiled bacon Butter Co5ee Vegetable hash Cheese biscuit Molasses cookies Menu 5 Grapefruit salad Apple jelly Coffee CHAPTER IX Attractive Utilization of Left Overs IT is not always the unusual meal that is most desen-ing of praise. The home maker, who prides herself on the skill with which she plans and prepares food for her family, has no doubt learned the secret of using left overs successfully. To prepare a meal with fresh food material is not too difficult, but to serv^e a meal that is attractive and nutritive without fresh material is an art. A bowl of piping hot cream soup — just the right consistency — made from two, three, or four left-over vegetables, chopped fine and combined with a well-seasoned cream sauce, is a delicious luncheon for child or adult. Hot biscuit or toast served with this soup is all that is needed for a main course. Islands of small crackers topped with whipped cream and garnished with paprika and chopped parsley will make the soup most acceptable. Salads, sandwiches, baked casseroles, or creamed combinations on toast, will also give the ingenious cook an opportunity to prove her skill.