Show r.- r. rt t rr i f if LM r 1 Jt 1 r o titi ff MJ t S i 1 rT f a MR 44 i Stuffed Eggs Arc Colorful in Spanish Sauce See Sec Recipes Below Point Wisdom z There should be some sort of an anE ans s E HE award for the housewives who go about their business daily l keeping their homes in order h families and feeding n nutritious their t h well bal balt balanced meals in spite of high prices and hiked up hiked up point values And to you ladies ladles who rate or would rate the household E HE arent aren't you ou finding new respect for foods low in points or which require no points I wager theres there's many an egg with a heart of gold that's come to your rescue and hitherto hitherto- scorned fish that's made a hearty and delicious meal when points have been all used up Both eggs and fish are complete proteins and they are just as im important im- im important as meat In building and re re- repairing repairing re- re repairing pairing body tissue which is necessary necessary necessary sary every day Both can be combined com com- combined combined into just as for looked dishes as meat and cheese which are ra ra- ra- ra A word of caution when you cook those precious eggs Use low tem tern temperatures temperatures per tures whether you fry scram scram- scramble scramble scramble ble cook or bake them otherwise you will have tough leathery eggs Cook them carefully and ah ahl you will indeed discover how delightful they truly are Use variety in serving serving serving ing eggs too and dont don't just go through the humdrum monotony of serving them plain pain boiled Spanish Eggs on Toast Serves Servos 4 8 stuffed egg halves 4 slices of or toast I Spanish sauce Lay slices of toast on on bottom of baking dishes Prepare Hot Stuffed eggs as suggested in following rec rec- recipe recipe recipe ipe and arrange eggs on top of toast Pour hot Spanish sauce over and around eggs Garnish with toast triangles Serve at once Stuffed Eggs 4 hard-cooked hard eggs 6 4 teaspoon salt Dash flash of or pepper or cayenne 3 tablespoons salad dressing lJ 1 teaspoon chopped parsley Cut eggs in half lengthwise or crosswise Remove yolks press through sieve Add seasonings and andI I dressing Beat until fluffy and refill t f egg whites Top stuffed eggs with buttered crumbs and broil or bake in hot oven about 6 minutes or until crumbs are browned Spanish Sauce I I Prepare about 3 cups of your fa fa- favorite favorite fa- fa favorite tomato sauce and season rather highly Add 2 tablespoons chopped onion and 2 tablespoons chopped green pepper at the last Eggs a la King Serves 3 to 4 3 tablespoon butter or margarine 3 tablespoons flour Lynn Says Meat Stretchers Store and cook meat properly for greatest economy Fresh meat is best stored if wiped with a damp cloth covered loosely with waxed pa pal paper per and stored in coldest part of refrigerator Variety meats ground meats and fish should be used 24 hours after ater purchasing Ground meat darkens if allowed to stand and spoils moro quickly than whole cuts Frozen meat keeps indefinitely in the freezing unit However after thawing it spoils more quickly than other meat and should be cooked Immediately Cooked meats should be cov coy covered red Bred closely to prevent drying and stored in coldest part of re re- Do not cut grind or slice until ready to use Poultry should be cleaned and I washed before refrigerating It ItI I keeps better if stored whole rath rath- rather f er than In hi pieces t t Tt J Lynn Chambers' Chambers Saving Point Menu Baked Fish With Stuffing Broccoli With Lemon Wedges Baked Potatoes Jellied Fruit Salad Whole Wheat Rolls Butter Honey Oatmeal Wafers I Beverage I Recipe Given 2 cups milk Salt and pepper 6 hard-cooked hard eggs chopped V pound mushrooms oms 1 tablespoon chopped pimiento 1 tablespoon chopped green pepper Melt butter or margarine in top of double boiler add flour and stir to toa toa toa a smooth paste I Add milk gradually I f y yally ally stirring con con- constantly constantly and sea sea- J so son n. n Cook 5 min min- minutes minutes minutes utes over boiling water Add eggs r sliced mushrooms sauteed in butter or margarine pim pim- pimiento pimiento lento and green pepper Reheat Serve on toast or in rice ring Chinese Omelet Serves 6 Vt cup uncooked rice 4 tablespoons butter or margarine 4 tablespoons flour 2 cups milk 3 eggs separated J i teaspoon paprika ll i 1 teaspoons salt 6 teaspoon dry mustard 4 tablespoons grated cheese Cook rice until tender Rinse with hot and cold water Make a sauce of butter or margarine flour and milk Cook stirring constantly un un- until until un- un until til thickened Beat egg yolks Add rice sauce seasonings and cheese Fold in stiffly beaten egg whites Pour Potts into a greased shallow pan Bake at to degrees for 35 minutes Do you frequent the fish counters at least twice a week to look for tor bargains In fresh fish If U you dont don't you should for its it's a splendid way of providing your family with a good quality protein food to say nothing of the way in which you save points for meat Baked Fish Clean fish and prepare for tor stuff- stuff Ing Dry carefully inside and sprin sprin- sprinkle sprinkle sprinkle kle with salt Stuff and sew up fish Rub with i melted fat tat salt and dredge with flour Place on a greased fish sheet In dripping pan Place over fish small pieces of salt pork or brush with all olL ll Bake 45 minutes in to a moderate degree oven Fish Stuffing 1 cups caps bread crumbs 2 tablespoons chopped onion H 34 cup chopped celery 2 tablespoons chopped parsley 1 egg beaten J 14 teaspoon salt Ht 4 teaspoon paprika 1 teaspoon lemon juice or teaspoon herb seasoning Combine all Ingredients together and add enough milk or soup stock to t hold ingredients together in a moist dressing Fill fish then ew sew sides together with a coarse needle and thread Baked Halibut With Spanish Sauce 2 Z pounds halibut Spanish Sauce 1 can tomato soup soap 1 small onion chopped 4 C tablespoons green pepper chopped Place halibut in greased utility dish Mix tomato soup with green gleen pepper and onion and pour over fish Ash Bake for 1 hour in a degree degre oven What are aro your problems in ration ration- rationing rationing ing big Write to 10 Lynn Chambers Chamber for lor ex cx expert pert perl answers enclosing a self self addressed addressed stamped envelope envelop for your reply at al Western Newspaper Union 10 South Street Chicago Illinois lUino Retailed by b Western Newspaper p r Union rt c. c v |