1 tablespoon corn-starch.
1 cup sugar.
1/8 teaspoon salt.
2 cups boiling water.
1½ teaspoons vanilla.
2 tablespoons butter.
Process: Mix corn-starch, sugar and salt, add water slowly, stirring constantly. Boil gently eight minutes, remove from range, add vanilla, and butter in small bits; stir until well blended.
October
Second Sunday
Vegetable Soup
Fried Chicken—Béchamel Sauce
Browned Sweet Potatoes Stuffed Tomatoes
Kole Slaw
Baked Apples Stuffed with Figs
Coffee
VEGETABLE SOUP
½ cup carrot.
½ cup turnip.
½ cup celery.
2 cups potato.
1/3 cup onion.
1½ quarts beef broth.
1/3 cup butter.
½ tablespoon finely chopped parsley.
1½ teaspoons salt.
1/8 teaspoon pepper.