Salt Lake Telegram | 1942-02-25 | Page 14 | Highlighting Lenten Menus Are These Good Food Tips

Highlighting Lenten Menus Are These Good Food Tips During early spring when eggs are plentiful and within reach eVen eiten of wartime purses serve Fluffy Eggs on enriched toast Arrange a mound of stiffly stiffly stiff stiff- ly beaten egg whites seasoned with a few grains of salt on slices of enriched toast Drop a whole egg yolk into the center center center cen cen- ter of each mound dot with butter butter butter but but- ter or margarine and sprinkle with salt and pepper Place under under under un un- der a broiler or into a moderate oven just long enough to brown the whites lightly and to cook the yolks Salmon Roll RollOn RollOn RollOn On fish days during Lent serve a delectable Salmon Roll RoU To Tomake Tomake Tomake make it roll out a recipe of of biscuit biscuit biscuit bis bis- bis- bis dough to a rectangle about Vz inch thick Spread with a mixture of salmon sharp greated great- great ed cheese chopped chopp d onion milk Season to suit the the taste Rollup Roll Rollup Rollup up roll jelly-roll fashion and bake to an n toast oven-toast brown in a hot oven degrees F. F about 45 minutes Other fish such as tuna may be substituted for forthe forthe forthe the salmon with equally tasteful tasteful tasteful taste taste- ful results Tomato sauce is good over this economy special Casserole Dish Always welcome welcome to the dinner table are casserole dishes The Lenten season is no exception because delicately flavored fish is well adapted to casserole cookery And to make a delightful de- de d oven dish even more tempting remove it from the oven way half-way through its baking baking bak bak- ing period and top it off With tiny baking powder biscuits made from enriched flour Return Return Return Re Re- turn the casserole to a de gree F F. oven moderately hot for about bout 15 minutes Toasted Sandwich Toasted Salmon-Cheese Salmon Sandwiches Sandwiches Sandwiches Sand Sand- will gra grace e the luncheon tables of the purse-minded purse homemaker this season seas Spread slices of enriched bread with butter or margarine and grated sharp cheese Top off with a heaping tablespoon of flaked salmon moistened with a bit of mayonnaise Then place the sandwiches under the broiler until until until un un- til the cheese is puffy and a delicate delicate delicate del del- brown Oyster Fricassee While r-months r hold out Oyster Oyster Oyster ter Fricassee will hit the spot for delicious food Drain Dram fresh oysters and spread in the bottom bottom bottom bot bot- tom of a greased casserole Make a medium white sauce from cup milk 2 tablespoons each of flour and shortening and 1 teaspoon teaspoon teaspoon tea tea- spoon each of finely chopped onion and parsley Pour over oysters and top off with 2 cups of bread cubes sauteed in a bitof bitof bit bitof of shortening Bake Bate in a hot oven degrees F F. Fl fo for about 15 minutes and remove when golden brown Garnish with parsley Equal l parts of grated grated grat- grat grat grat- ed raw carrots and chopped cabbage cabbage cabbage cab cab- bage make an excellent salad to accompany fricasseed oysters