Show s tome Som om e Sim Simple e an and Ap Appetizing Lenten Luncheons I HE high prices of meat furnish a perfectly T THE I plausible excuse for Lenten sacrifices this year aIr and aid many who wish may keep Lent in so consistent a manner that past lapses may be forgiven a One dish luncheons scattered through the gra gray season can be made so attractive that meat will not be missed as long as dairy products re remain remain re- re main norm normal and l and the sea productive The luncheons may begin with a n ve vegetable fruit fish or cereal soup or of inexpensive inexpensive inexpensive inex inex- pensive materials Then Phen the main mam dish which is followed by a fruit salad or light simple dessert The interest centres in the main main mam dish disi and ald the cook should see to it that she has a vat vardy ety on her list Canned bottled and boxed materials are aie most convenient for busy women who do their own cooking or depend upon a single maid t They are also a necessity inland or at a n distance from the shopping centres though fr fresh ingredients ingredients ingre ingre- rs- rs should be used where possible Sea Pie This dish is is not as complicated as its name might suggest and is quite easily ma made Drain bone and flake a a 1 acan can each of salmon and andt t tyna t ma fish and break bieak in halves the he contents contenta of a small can of shrimp Add a little red pepper salt and a teaspoonful of washed capers then mix all in two cupfuls of cream sauce made not too thick in m which the juice of an onion has 0 been squeezed Pour the mixture into a deep pie piu dish lined with good crust put on tho the cover leaving a vent and bake 40 minutes Lima Linea Bake Soak one pint of dried lima beans over night and then boil until they are arc tender drain put in a buttered bakin baking dish adding salt pepper juice of an onion half a cupful o of or honey half a cupful of tomato juice place a square of scored pork in in the centre and fill the dish with a little of the water in which the beans were boiled Bake covered one hour uncover and bake until sufficiently dried donand down n and well browned Curried Eggs Boil eight eggs cg s hard har cool coo shell cut lengthways remove F 1 yolks and devil them in the usual way Refill the whites and tie together the mating halves with kitchen tape lape Have ready a t sauce uce made e of ono large can cm of piper r l Service 1819 1919 T r 10 By v JEANNETTE YOUNG YO UNG NORTON tom tomatoes toes cooked with a bunch of soup greens half a teaspoonful of curry powder salt snIt pepper a tablespoonful of sugar four cloves cloyes and a t bay leaf When cooked strain and thicken with butter butter butter but but- ter and flour rubbed to a paste then strain strum over O overtime the time eggs and let heat five minutes but not boil Garnish with toasted croutons This is no nos no a P. hot curry Vegetable Shortcake Make a shortcake of biscuit dough when done split and butter is as s for fora a fruit shortcake Have ready a bottle of mace mace- dome doine vegetable strained seasoned and a to toa a pint of rich cream sauce well seasoned Pour between the layers and over the top of the tle shortcake shortcake short short- cake and serve hot Rice Rice- Cutlets Brown two grated onions and two tomatoes chopped with two seeded j green reen peppers in butter Cook a small cupful of rice and when dried add it to the cooked vegetables with a n little chopped parsley Remove from th th fire add two ounces of dry crumbs pepper salt alt a n level tablespoonful of sugar and a n beaten egg Pour into a square pan that has been wet with cold water and smooth the top When cold slice dip in egg and crumbs then fry in hot fat Servo a tomato sauce with the cutlets Cheese Take four tablespoonfuls tablespoonful 1 of grated cheese and beat in a glassful of milk I four egg yolks pepper salt and fold in the four y J stiffly beaten egg whites Have ready a 8 deep deop hot buttered tin pudding dish pour In the mixture mixture mixture mix mix- ture and bake 25 5 minutes in a n brisk oven o Servo very quickly while awhile the tho is puffed This Thia Thiais is more of a souffle than an but there is enough difference to warrant using of the latter name t I |