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Show I"1 iiii.ir l-' "r "- -'-'finin'iii. -- I M ; ? v ..." ' Alv v; "iinininwjiinihhiinniMwoaMo Simplicity Is the Keynote for Entertaining (See Recipes Below) Tricks for the Hostess No smart woman need be In a dilemma when it's time for her to entertain. It takes more than ration-lng ration-lng and food shortages to do that. Indeed, if you don't breathe a word about how difficult it was to Lynn Chambers Point-Saving Menus Creamed Deviled Eggs over Crisp Noodles Buttered Peas and Celery Apricot Cottage Cheese Salad Whole Wheat Bread Spread Prune Cake Beverage Recipe given. M cap soar milk or buttermilk 1 teaspoon soda 1 teaspoon ginger 1 cup molasses 2 cops flour (about) Cream lard, sugar and salt together. togeth-er. Add sour milk In which soda has been dissolved. dis-solved. Add ginger gin-ger and molasses and enough flour to make dough that is not sticky. Shape into small balls and bake on oiled pans at 375 get it together, your friends will think you are giving them a glimpse of prewar entertaining. You can stretch the precious meat with a supporting cast of vegetables. If you're serving nonrationed eggs, gild them with a bit of cheese and no one will dream that you had to do some fancy extending. What about sugar? Well, there are syrups, point-free prepared puddings pud-dings and molasses. No, there need be no difficulties; dress up your dishes and carry on. Entertaining is fun, but that means fun not only for the guests but for the hostess. It's all up to you whether the party's going to be pleasant for you or not. Gather your point-easy recipes, plan accordingly and I'm sure it will all come out all right. Let's pretend your guests are coming in for an evening of conversation conver-sation and a bit of food later on. You'll want a good beverage or cool drink and with that an unusual cake. Here is one made to order for the occasion: Prune Cake. 2 cups sifted cake flour 1 cup sugar 1 teaspoon baking powder H teaspoon soda. V teaspoon salt K teaspoon cinnamon 54 teaspoon each, ground cloves, nutmeg, allspice cup lard Z eggs 1 cup prunes, cooked without sugar. H cup milk Sift together all dry ingredients. Blend about Mi of the mixture with the lard until soft and fluffy. Add unbeaten eggs and beat light. Cut prunes into small pieces and sprinkle sprin-kle with 2 tablespoons of the dry mixture. Add remaining dry ingredients ingre-dients to creamed mixture together with Vz cup of the milk. Stir smooth. Add remaining milk and prune mixture mix-ture and then pour into greased layer lay-er pans. Bake in a moderate (350-degree) (350-degree) oven until done, 25 to 30 minutes. This cake is good with a mocha or lemon icing. Delicately spiced cookies are good to have in the cookie box because they're easy to fall back on when the crowd comes In for refreshments: refresh-ments: Maple Nut Balls. cup lard cup brown sugar teaspoon salt .degrees. While still hot, press the flat sides together and roll in maple-flavored icing, made with confectioners' sugar. Roll in finely chopped nuts. It takes 10 to 12 minutes min-utes to bake cookie balls. Oatmeal-Mincemeat Cookies. (Makes ZM dozen cookies) 1 cups sifted flour teaspoon baking soda H teaspoon salt 1 cup shortening cup light brown sugar, firmly packed 1 egg 1 cup oatmeal, uncooked M cup chopped nutmeats 1 cup mincemeat Sift together flour, baking soda and salt. Cream the shortening, add the brown sugar, then egg and beat until light and fluffy. Last fold in oatmeal, nutmeats and mincemeat, blending well. ' Add flour mixture and stir until all flour disappears. Drop by spoonfuls onto greased cookie sheet. Bake in a moderately hot (375-degree) oven for 12 to 15 minutes. As main dishes for luncheons or suppers, I'm suggesting two fish dishes which will be substantial enough even if there are hearty appetites ap-petites present. They can both be as pretty as a picture to please the ladies: Shrimp Curry in Rice Ring. (Serves 6) 3 tablespoons butter or fat 4 tablespoons flour 2 cups shrimp, fresh, cooked, cleaned Milk 2 teaspoons curry powder 4 cups cooked rice Vi cup dark corn syrup Melt butter or fat; blend in flour. Gradually add milk to flour mixture. enough to make about 2 cups sauce. Cook, stirring stir-ring constantly until thickened. Place over hot water, add shrimp. Add cur- Lynn Says: Quick Tips: To make a novel dinner or luncheon dish, broil slices of bologna from which casings have been removed. Then fill the cups with creamed potatoes and onions or any other oth-er creamed vegetable. When making hamburgers for a crowd, wrap each individually in waxed paper. The rounds may be cut with a cookie cutter to make them an even size. When making scalloped potatoes, pota-toes, prepare a complete main dish by placing slices of dried beef in between the sliced potatoes. pota-toes. Combine mashed sweet potatoes pota-toes and cooked, crumbled pork sausage meat in a casserole. A topping of freshly sliced pears or apples sprinkled with brown sugar makes this a big favorite. Bake at 350 degrees for 30 minutes. min-utes. Liver is delicious when marinated mari-nated (soaked) in French dressing dress-ing before broiling or frying. ry which has been mixed with -a little water. Combine rice with dark corn syrup and pack firmly In a quart mold. Set In a pan of water and bake in a moderate oven for 20 minutes. To serve, unmold rice ring and fill center with shrimp mixture. Salmon Loaf. (Serves 4 to 6) Z cups steamed salmon, flanked Vi cup bread crumbs cup milk 1 egg 1 teaspoon salt 1 tablespoon butter, melted To flaked salmon, add other ingredients in-gredients in order given. Grease loaf pan and line with cut sweet pickle slices. Pack salmon mixture Into this. Set in a shallow pan containing water. Bake in a moderate oven (375 degrees) about 1 hour or until loaf is firm. Unmold onto hot platter plat-ter and garnish with parsley and stuffed olives or pickle fans. Released by Western Newspaper Union. |