Show t I L 1 t Ig M C sac 1 ae c i fl l' l f N er a iJ t L Lt t J 1 i 1 t 1 t t t m i f tl it m 6 II r 11 V Mam ts c s i t h ava fI a. a l L J 1 Mj Daily Menus Need Changes Change to Fit Family's Family Wants I a al v t Si I b r r raE I You'll be surprised td at how ho little Iti hi needed for Chicken Non Noo Noodle Noni i dle Ille but how hew pool goon lo l the lie cas casserole RI aerate serole ran can taste It 11 meets Ine all 1111 the Uso thoI I requirements for a rood good wartime dish I Do you plan your meals to suit the family's mood snood I In spring for instance do you sat sot satisfy their hunger for foods food crisp crunchy and light Do you get away from the too hearty and heavy foods of winter and heed the change in weather and appetite If you don't dont then you should Every livery v family requires a i change chance In food as DS aswell aswell well as liS In dress Food is more fun for both you and the family If it you vary menus from time to time weed out repeat much ed recipes and add new MW ones to the Ute family's collections Do keep in mind the thc changes of season and their wealth of new foods and color schemes to add udd interest to the tho diet Save Used Fats Faul Vegetables herald the Important coming com In of spring spring and and their use in meals should be more generous even in the meat course Itself where they will act as III a meat extender Meat Rail nails In Vegetable le Ie Sauce Serves G 0 I U to jl ll Serves M H 14 pound veal r 1 H 14 pound pork 1 pound beef 1 small onion I 1 green pepper 1 carrel 1 stalk celery 2 Z tablespoons tablespoon II fat fai Yi 31 a cup applesauce Yi cup moist bread crumbs 2 Z teaspoons salt un 1 pint tomatoes 1 tablespoon flour 2 Z eggs 3 1 potatoes pot tees diced Vt teaspoon pepper Chop parboiled or leftover vege vege- vegetables tables Grind meat and mix with I 1 applesauce breadcrumbs bread breadcrumbs I crumbs salt pep pcp pepper i per and beaten i eggs Form into t. t 1 egg sized balls rg Melt fat brown meat balls add chopped vegetables vegetables vegetables bles and toma toma- toes Bake uncovered 23 25 minutes In a moderate oven Save Salie Vied Used Foul Fatal Asparagus and Spaghetti Serves Serve 6 S IS' IS cups spaghetti broken In pieces 1 I pint canned or cooked asparagus and aDd liquid 2 Z tablespoons flour 2 tablespoons fat 1 cup rich milk 3 to 4 drops tabasco sauce lauco Vt J. teaspoon salt saU 1 cup buttered bread crumbs crumb If desired Cook spaghetti in boiling salted water until tender Drain Drain the liquid from the asparagus cut Lynn Says Bays Mottoes Produce and preserve share and play fair are mottoes which should be in jn every house house- household household hold notebook This is what I 1 mean so check yourself on the following points so 0 that you can tell ten U If youre you're do do- doing doing doing ing the job on the home front Save Save cans to cans to meet the quota of used us d cans every month Save waste paper and collect scrap Containers are made from these to ship supplies to forces overseas Start the Victory Garden early to to produce more food than we did last year Store leftover food correctly prevent waste Shop early in the tle day early in inthe Inthe inthe the week w k Accept no goods with with- without without out stamps tamps Substitute for scarce carce foods serve serve ime simpler meals to save IRve time Ume and leave lene you more time Ume for m vital war work werk Lynn Chambers Chambers' Menu 1 Chicken Noodle Paprika Broccoli Sliced Tomatoes Rye Itye Bread d Sandwiches Lemon Snow thudding Pudding Custard Sauce uce Brownies Recipe stocks in short pieces and prepare a I sauce from frol the flour tot milk and asparagus venter then n add the Hie tn tn- hasco hn co sauce end suit salt In n greased linking baking dish dl h place n R layer of the cooked spaghetti then one of or asparagus agus Cover with sauce and con conn continue until unlit nil Ingredients are are used us d. d Cover top t p with buttered crumbs Top with cheese chI If It desired Unite tn to n a moderate 3 Ode degree decree oven un un- until until Until til heated booted nb about out 20 minutes Saco lId l Id Fats fou I I You'll be getting g tho the most out of I your money If it you YO serve this low on chicken casserole 1 Its It's thrifty but full of nutrition Chicken Noodle Paprika Serves 6 II to 8 8 J pound medium cut cut egg noodles 4 cups ClipS Bolling water 1 teaspoon trl suit salt H 11 cup diced carrots fl 4 nip cup diced celery Salt SU and 1 pepper to t. taste tallie Vi Si cup onion out line 2 tablespoons h shortening 1 cups chicken stock or gravy 1 teaspoon paprika 14 4 cup Clip minced conked chicken To the boiling water odd add salt and egg noodles Cook Coole until nil all water Is absorbed and noodles are tender This requires about 10 minutes Stir frequently during cooking period Combine carrots celery onion and ond shortening and cook coole for a few tew min rain utes ides Add chicken stock paprika seasonings and chicken Cook Coole slow slow- slowly slowly ly until vegetables ore tender Pour Four this mixture mix lure over the cooked egg noodles place In tn buttered casserole and bake balte Vi 44 hour nt at degrees Whole pieces of chicken may be used In place of the minced AfAt j n. n r 9 tit h a Pe i Y 1 kaa An Inexpensive fed toti Is I. the salad but It provides the he mineral minerai and vita vita- vitamin min riches necessary to Io g good ad ed health and living and satisfies the need aeed f fsr fer r change of texture and contrast In menus lIam Ham Loaf Leaf Serves 6 Q l cups ham diced 1 package lemon flavored gelatin ClaUD 1 cup boiling water 14 4 cup cap vinegar 4 teaspoon paprika 1 teaspoon salt aalt salti i 44 cup water ft yh cup mayonnaise 2 a tablespoons minced green pepper Z 2 tablespoons tablespoon II minced din dill pickle IK l 4 tel teaspoons dry mustard Pour boiling water over gelatin and stir until dissolved Add vinegar and water and cis al allow low to cool coo slight slight- ly Add the other Ingredients and J jj 7 i turn out Into loot loaf 71 pan Chill until T arm rm Turn out on oil i I plotter platter pIa and gar garnish U JJ nish with lettuce endive sliced eggs and tomatoes Save Used Fats Fait I Vegetables should hould be cooked until they are Just barely tender then tender then no more Then most of their vitamins are ure Intact and the color is glorious Heres Here's a casserole with a B riot of new spring color Garden Gardea Casserole Serves 0 8 2 cups white sauce 1 cup cooked new hew potatoes 1 cup cooked asparagus cauli cauliflower flower Dower or broccoli H rl cup cooked carr carrots ts 1 cup cooked peas Vi 11 cup yellow cheese Make white sauce sauce Place vege vege- vegetables vegetables tables in layers in buttered cas ens- casserole serole and pour white while sauce over them Cover with finely cut cheese and bake in a moderate degree oven 20 minutes Gel Get the mat mott rom mo from your meat meal I Gel your meat meal roasting roal n l chart from Item Hiss Khu Lynn Chambers by r writing to her in is care clUe of oj Western Newspaper Union ZIO South Sout Desplaines Street Chicago 6 10 It aid eul a stamped Ham sel envelope antelope for Jor your reply Released by Western Newspaper Union |