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Show LET'S EAT Don't Let Child Become A Finicky Eater . cinnamon and 1 tap. aalt with ! 1 c. coarsa dry bread crumb, j Rub a qt.-aized baking dish with butter or margarine. In it arrange ar-range 3 alternate la yen of the prepared apple, and the crumb. Pour 3 tbsp. melted butter or margarine over the top and carefully pour i c. hot water in at the aide. Bake uncovered in a moderate oven, 350 F. about 50 mm. or until the top 1 ia brown and the apple tender j and translucent. Serve with cream or a aweet aauce. j notonoua routine; and' avoida the embarrassing situation of being a difficult guest. Tomorrow'a Dinner Tomato Juice Corn Bread 8quares peaa. Add 1 tap. aalt. Meantime Mean-time prepare 3 e. medium-thick white aauce, uaing 1 c. milk, c. butter or margarine, 1-3 e. flour, 1 Up. aalt and plenty of pepper for good seasoning. Add the vegetables to this; but mix lightly and carefully to avoid breaking them, Heat and serve in a big bowl. A amall ladle makea the service easy. Cora Bread Square (One-Utensil Method) Melt 3 tbap. bacon drippings or shortening in a bowl or sauce pan. Add. 1 e. enriched corn-meal, corn-meal, either white or yellow, 1 e. enriched flour, 3 tbsp. sugar, 3 tap. baking powder, 1 tap. salt, 1 egg and 1 "4 c. milk. Beat thoroughly until well blended. Transfer to an oiled T In. x 11 In. pan. Bak is to 30 mln. in a hot oven, .400 F. Cut In squares for serving, tf any la left over, split and toast for breakfast Claaaraoa Apple Betty Peel, cora and allca enough tart cooking applea to make 3 a. Combine 4 c. augar, 1 tap. J , y IDA BAIIEY ALLEN i Nothing la more disconcerting disconcert-ing to a hoateaa than to have a guest refuse this or that be-caueeajthey be-caueeajthey "don't eat it." What la the reason? There ! may be several. "Mother never ! served If They don't like j "mixtures" of thia or that. But j generally the real reason is that it was never introduced to them as children. In other cases tha father or mother disliked a certain cer-tain dish, and through example influenced the child to avoid .it, even tf it waa necessary for faia nourishment. -' I well remember dreading the day when a school boy friend of my son would com to lunch at our house. All that boy would at waa meat, potatoes and -peaa. His doting mother provided pro-vided thla far twice a day. Now he la an embarrassed bank executive who because of hia limited food repertoire rarely accepts an invitation to dinner. I'afamlliar Food - But the school nineties of thla country ara safeguarding our future citizens from such situa- I tions. There the children eat j together, and all are expected i to at least tasts an unfamiliar food. The next time it la served ' they usually eat tha whole por-! por-! lion. I One wealthy, astute father recognized the value of this training. His son waa finicky and undernourished and merely picked at the excellent food served on the bountiful home table. Finally the father talked over the problem with tha school principal and arranged for hia son to eat with the other Children at the school lunch. The child stopped acting finicky; fin-icky; at what the other children chil-dren enjoyed; came back for seconds and gained weight. Such casea are far too common com-mon in famlliea of all incomes. It is up to the mother to cooperate cooper-ate with the school In teaching the child to eat a wide variety of food. This provides for substitutions sub-stitutions when certain foods sre out of season or high in price; it helpa to keep within the food budget: It makea meals more Interesting and keepa mealtime from becoming a mo- . Oven-Fried Fish Fillets Creamed Mixed Vegetables Celery or Pickles Cinnamon Apple Betty Fluffv Lemon Sauce Coffee or tea Milk (Children) Include enriched or whole grain bread or rolla with butter or margarine. A Perfect Flak Dinner "In my opinion," remarked t tha Chef, "this la a perfectly planned fish dinner. Tha fish fillets ara fried in tha oven, ao they will not be dry, but moist I and tender, and na cooking smell! The cresmed mixed vegetables veg-etables are new to moat families, fami-lies, and very nice with the fish. They also act aa a aauce. American Amer-ican corn bread ia also a good ' accompaniment. And there ia a fruit dessert, which is a 'must' with a fish dinner. As tha applea ap-plea used are very plentiful, it ia also inside the budget." Ovea-Frled Fish Use 1"4 lbs. roaefish or whiting whit-ing fillets. If tha fillets ara frozen, first thaw them. Then add 1 tsp. salt to 4 c. whole or reconstituted dry skim milk, , and dip tha filleta in thia Cover, with fine dry bread crumbs. Tranafer to a very wall oiled shallow .baking pan pr utaniil, , Sprinkle each fillet with y, tbsp. salad oil or melted shortening. Bake 13-min. In a very hot oven, 450 F. or until tha fish ia a light golden brown, and flakes easily when tested with a fork. Serve garnished with paraley or lemon lem-on wedges. Creamed Mixed Vegetable Aa thla is a combination of potato with tha other vegetablea for the meal, a big dishful should be prepared. Thia ia a good way to utilize vegetablea that have been left over. Combine Com-bine l's c. diced celery, cooked crisp-tender; l'j c. fins-diced carrots, cooked crisp-tender; 3 e. diced cooked potatoea; e. string beans, canned or cooked, cut in H pieces, and V e. canned or cooked freah greea |