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Show Two-Course Diimcrs Quick and Easy By Katharine Fisher Director, Good Housekeeping Institute onnple little dinners have a place in every homemaker's renortnrv fhose days when meal-preparation time is short, or you just don't f to something more elaborate. The two-course dinners given below c''' prepared with a minimum of fuss, and are easy to serve and An ' afterward. And they fit the modern budget. rV&f " r'l Dinner I & ": " Breast of Veal with Vegetal j" ' " French Bread ' Vanilla Rennet-Custard Dessert (Topped with diced orange,) Ginger Cookies T KATHARINE FISHER T . Director of j Good Housekeepini Ml1 ' Coftwm' lostituto . . Breast Of Veal With Vegetables (All recipes tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level 2 lb. boned veal breast 2 sliced, medium onions lb. sausage meat ,u . . . I tap. salt J cold water tsp. peppel 8 pared, medium carrots I Stbsp. tat 1 No. 2 can peas ... La.y veaI on a flat surface, and spread with sausage meat Do' like a jelly roll from one end. Tie with string, and if necessary "trends "tr-ends with toothpicks. Roll in the salt and pepper; then brown in thek on all sides in a Dutch oven. Next, add onions and water- cow' simmer 1 hrs. Add carrots (also 6 pared, medium potatoes if demand dem-and continue simmering, covered, about 45 min., or until tender Re-meat Re-meat and carrots l0 a hot platter. Add the peas, with liquor, to the gravy; then thicken and season if necessary. Serves 6. ' Dinner II Spanish Hamburger Casserole Hearts-of-Lettuce Salad Crusty Rolls Applesauce on Sponge Cake MiIk Coffee or Tea Spanish Hamburger Casserole 1 8- or 9-oi. pkgr. macaroni 1 tap salt 1 c. minced onion tsp. pepper lft ,Lon 1, V t . , -h. "ell-seasoned, raeolm ,.! 1 lb. bottom round or chuck at beef, ground M, c canned tomatoes c, t2k th? macaJroni in boiling salted water until tender; thenfc t'1!? on??,n and ereeH PePPer in the salad oil until tender. Add eland el-and cook until meat has lost its red color, stirring frequently. AiU and pepper. Add 4 tbep. of the cheese to the white sauce; thenmfc add tomatoes, stirring constantly. Arrange alternate layers of msnr: meat and tomato sauce in a 2-qt. casserole. Sprinkle with 2 tbsp. Bake, uncovered, in moderately hot oven of 400 F. for 40 min. Sens to s generously. - 1 1 To Women Who Take Prifs In Their Cooking... Tie New Hot point Electric Range With Meatvrd Heat Simplifies Cooking . . . Ends Guesswork i Assures Perfect Results Every Time ... TCjr ONLY fTTf $139.95 Sjgsag5BB ""v.- - WollneudinfTm I 1 ELECTRIC RANGE I Makes fair cooks sooi I :::::::;Si? " and good cooks fcet I 'W -a.-Cf rsisnJ ter by providing sa I U;:t! w' ' easier, more efficient I way to cook, plus I Vfi hostofmodernlabor- I Vy saving convenience!. I Price Includes These TTOTQfflJ!l Top-Quality FEATURES ""HUSl Al.-Pcrce.ain fini, tnside and out ELECTRIC RANG , 3 , "I,,-, with Measured i8." Ut"lty Drawers 'or Pots, pans ar-d I other krtchenware. ' P KI A , n I InitS I :A.P0se?vewith5HMSUredHeats. NewCALRODUnJ Indicating Switch Buttons T?ACH unit proI New 6.Quart T(rift Cooke sured Heats ft A T lld- or slower, as needed, W I ' pSrl!lf st!ed LP- economically. SelM W "f're without the nanie. Quickly removable refl CLEAN as electric light bo cleaned like a pi CRYSTAL Y . ' U J.CpM'l En'V e"vied trimne5s ,nd neM. AND TP l-SvM 1 ntss! Seized glove-like fit gives II UPP" and adds beauty to any 4-::?.C;--; foot. Stat Brands expect fashion' w-V ' ,n of ""hat's new" this season gloriously combine fi, and fashion. " ' FINE kechow-morton .,.,.,. FOOTWEAR JV1N ii'-.5ir. K v 1 rvrrnrw 8i xorth MAix A0 t-'tysuitnos g You don't h to enjoy famooj Old V Quaker...orfootbaJl's V S fcr'A JfYf 1. hreathless moments. 35 J fjf "YO'J DCS'I HAVE T3 8E RICH TO EHJCY RICH WH1SKT 1 lh Quaker fflr I STRAIGHT BOURBON WHISKEY g:,V' cLJcU Qt- i't. 2Pt. I OOfSOOf COP8.1940,THeOLDOUAWCO.tAWilENCE6UOJNO. I Nj 63 No. as |