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Show Page 6 SOUTHEAST INDEPENDENT Sugar House, Utah Thursday, Jan. 17, 1957 Food Taife Recipes & Chatter by Fern Thomas Left Overs Make For Good Eating ned tomato soup as a quick sauce. Or make a meat turnover for a lunchbox instead of the usual sand-wich. Slice of leftover roast can be oven-heate- d in a barbeque sauce. Is your leftover a VEGETA-BLE? Try marinating cooked green beans or carrots with strips of cooked ham and celery sticks for about Vi hour. Arrange on bitesized pieces of lettuce and gar-nish with hard-cooke- d eggs for a tasty, nutritious salad. If you're going to wait a few days after cooking the vegetables to make this salad, freeze the leftover vegetables so they won't be off-flav- or and limp. A tomato aspic is good served hot as soup. Place leftover broccoli, brussel sprouts, or cauliflower on a slice of ham, chicken, or turkey in a shallow baking dish; top with a cheese spread or sauce and heat to make a different main course. Brown under the broiler just be-fore serving. Cold cooked asparagus served with mayonnaise is good. Are your leftovers ODDS and ENDS? Spread a small piece of cheese and add to a salad green, vegetable, or waldorf. Or add it to the dough for an apple pie. An extra egg yolk goes well in Hi Neighbor! What to do with leftovers? It's the age-ol- d question for home-maker- s. Naturally, we hate to waste food. Yet warmed-ove- r food tastes well, warmed over. Because of this, I'd like to list a few suggestions for leftovers that may give you new ideas for making them a hit at the table. In preparing leftovers, seasoning is important, since spices, herbs, or flavoring1 can transform a lowly dish to a dramatic one. However, it requires experimenting and tasting. Go gently with a new flavor, increasing the amount when a taste for it has been developed with curry, for instance. Is your leftover SOUP? Un-diluted cream soup makes a very good sauce for vegetables, either creamed or scalloped. Use it as a base for a cheese sauce to serve over asparagus on toast. Or add more cheese, plus chopped pi-mento, olives, and chives and put in your refrigerator and you will have a cheese spread on hand. , Is your leftover MEAT ? Chop or grind it and mix it with that left-over gravy and use it as a filling in a biscuit-doug- h pinwheel roll. Serve with heated, undiluted, can- - mayonnaise, scrambled eggs, or custard. Crumble a slice or two of left-over breakfast bacon and add to a salad, or mix with peanut butter for a spread for crackers or bread. Mash a bit of leftover fish with mayonnaise, a little lemon, or onion juice and a dash of tobasco or Wor-cestershire sauce. Spread this mixture on rounds of bread, split biscuits, or crackers, and brown under the broiler for a canape. Cake crumbs with a little sugar and cinnamon added are good for topping an open-fac- e fruit pie. Fine white cake crumbs combined with sugar and grated lemon rind make a different and lower calorie topping for lemon chiffon pie than does whipped cream. Use a little extra cream pie fill-ing as a cake filling, or serve it in a sherbet dish if you don't care for pastry. It all depends on your imagina-tion, plus a will to try something new. Why just warm up and dis-guise leftovers? They can be exciting. New Books At Sprague Library Announced v. Mrs. C .K. Naffziger, librarian at Sprague Branch, announced the current best sellers and new books this week include: FICTION The Fabulous Concubine," Chang Hsin-Ha- i; "Angel's Ransom," Dodge; 'The Forgotten Place," Fores; "The Far Traveller," Manning; "My Lovely Mama," Mathilde; "Summer Brings Gifts," Ritner; NOX-FICTIO- N "Gloves, Glory and God," Armstrong; "Gay Monarch," Cowles; "The Earth Beneath Us," Swinnerton; "The World of Opera," Lawrence; "Yesterday In Sports," Durant; "The Best Plays of 1955-1956- ," Kronenberger; "The Bulls and The Bees," Eddy; "Friends and Fellow Students," Morgan; "The American Story," Miers; "The Imperial Years," Dulles; "Days To Remember," Gunther; 3IYSTERIES "The Case of The Guilded Lily," Gardner; WESTERNS "Stampede At Blue Springs," Olson. Mt. States Tele. (Continued from Page 1) dial switching equipment was the large building addition completed in Holladay. A major addition to the present telephone building at First South and State Streets in Salt Lake City is well underway. This addition when completed and fully equipped will cost in the neighborhood of $5 million. The improved quality of tele-phone service has increased the de-mand, and more and more skilled employees have been needed to operate the business. With its 3400 men and women The Moun-tain States Telephone Company is one of the four largest em-ployers in Utah. The 1956 annual payroll exceeded $12 '3 million which is more than 32 times greater than ten years ago in 1946. Immediately after Congression-al approval was given the Colo-rad- a River Project, telephone en-gineers began planning to provide telephone service to the dam site in Glen Canyon. The initial job in-volving the building of a pole line over a distance of 80 miles, through rough terrain, was com-pleted in October of last year. The year 1956 witnessed many new developments in comunica-tion- s including the birth of the picture phone in the Bell Labora-tories. This device permits one to see a picture of the person he is talking with. It is now being successfully used on an experi-mental connection between San Francisco and New York. The picture travels over a second pair of telephone wires that intercon-nect the cameras with the cor-responding screens near the respec-tive telephones. A specially designed telephone that could be turned on or off with the tip of the tongue was installed in the home of Douglas Vowles at 626 - 5th Avenue, in Salt Lake City. He is paralyzed from the neck down. Mr. Vowles earns his living by selling insurance. He lies flat on his back, but is still able to contact his clients by call-ing on the telephone. Although he is unable to write, a record of his calls is kept on a recorder that works in conjunction with his telephone. Mr. Aaberg said that there are many new developments ahead in the industry. "People want con-venient, complete telephone service. We not only hope to meet their demands but also to antici-pate their requirements. The pro-gress of the business depends on reasonable earnings. Inflation and high costs are still with us and earnings must be adequate to at-tract the additional money we need to continue our expansion program." j Flow Folks Feci A bout Their Favorite Sugar House Bank: s' I just bought a xnn car and guess what I found out - you can save V plenty by financing your ' car at WALKER BANK! m& REMEMBER - even $3 or $4 i Wf differtnet In your monthly jkgf paymtataddj up tot healthy - vJnS la t few months, So bt imart .bout buying your F--J fettWLjjWv cir. Shop tft cartful!? for your financing u you do for your car. Abort til, compare Walker Bank'ictr financing d yu dedded WALKER BANK SUGARHOUSE BRANCH 1030 East 21st South HU 4-43- 61 MembeiFederoi Deposit Insurance Corporation fvmber federal Reserve System For news of this week's events, parties, birthdays, reunions, civic news of the southeast area call Emma, IIU 61. TEMPLE TOUR LEAVING JANUARY 14 . for . . . Los Angeles St. George and Mesa, Arizona ROUND TRIP $55 Margaret Lund Tours DIAL IN 09 DID YOU KNOW? that we have a complete offset department to better serve your printing needs (Personalized letters, forms and reproductions of all kinds.) 1123 East 21st South. Phone IN 1 Prospecting For Prosperity Prospecting and exploration for new mine Is a continuous ! activity that involves risking money and work. However, It is a risk that must be taken if Utah's mining industry is to continue to be an Important contributor to our state's pros-perity. This activity benefits the mining industry and the people of Utah who share in the expenditures for labor and supplies during prospecting and development and in the actual operations of new mines. UTAH MINING ASSOCIATION "From the earth tomes an abundant life for alt" |