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Show A Dollar Dinner for Four T 7WTW j GOOD cooks lore the month of March, for keen March winds make people mighty hungry. In the blustery days when snow and spring sunshine are struggling for supremacy, good dinners have full justice done to them and the cook is deluged with compliments. Just try bringing on a deliciously flavored dinner like this and see what your family says! And you'll get even more compliments when you tell them that , you got it all for a dollar. Ham and Beans au Gratin 58c , Spring Salad 14c Bread and Butter 8c j Ginger Peaches 17c Demi-Tasse 3c 0am and Beans au Gratin: Fry a quarter of a pound of sliced ham quickly in a hot skillet skil-let until brown. Heat one No. 2 can lima beans and season them with salt, pepper and butter. Spread the beans out on a buttered but-tered shallow baking dish or a glass pie plate and lay the ham on top, preferably cut in four servings. Cover each piece of ham thickly with grated cheese (you need about two-thirds of a cup) and place the dish under the broiling flams until the cheese bubbles and begins to brown. Serve in the baking dish. - . Ginger Peaches: Drain four canned peach halves and lay them, cut side up, on dessert plates. Pour a small amount of preserved ginger syrup into each. Beat a third of a cup of cream, sweeten to taste with confectioner's confec-tioner's sugar and add one tablespoon table-spoon chopped preserved ginger and two tablespoons chopped nuts. Pile on top of the peaches. |