be changed accordingly. This menu is presented with the intention that
it be tried by each student and a report of it then prepared according
to the plan outlined and sent with the work of the Examination
Questions.

MENU

Cream-of-Corn Soup
Cheese Souffle
Stewed Tomatoes
Sauted Potatoes
Brown Bread and Butter
Baked Apples
Black Tea


RECIPES

CREAM-OF-CORN SOUP

1 Tb. flour
1 Tb. butter
1 pt. milk
1 c. canned corn
1 tsp. salt
1/8 tsp. pepper

Make a white sauce of the flour, butter, and milk. Force the corn
through a colander or sieve and add the puree to the white sauce. Season
with the salt and pepper and serve.