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Show Try Football JSupper Rarty This Season By MRS. GAYNOR MADDOX ! Mary Cleaver of Buffalo wants help in planning a football supper. 1 She writes that her local high school has a winning team thii year land she thinki it would be great jfun for the girls of the school to give football suppers after each game. That's a good suggestion. 1 Just remember that the days are iKitchencraft cold, the excitement high and the appetite and spirits correspondingly jolly and vigorous, so there's no nffd to be too fancy. Try something like this: A whole baked ham, a great dish of baked spaghetti and cheese (lots of cheese, please. Mary Cleaver), one large partitioned dish giddy with as-sorted pickles, chiji' sauce and .catsup (football players and their admirers have a way with catsup , warm finger rolls, buttered but-tered In the kitchen, great red T()M)ItR()V'SNirSU ! Breakfast: Apple juice, dry cereal, h.im and eggs, oatmeal muffins, coffee, milk. Luncheon: Cream dried beef in popovers, toait. stewed pears, vanilla wnfers, tea. milk. i Football supper: Whole baked ham, pickles, chill sauce, catsup, cat-sup, collegiate spaghetti and cheese. warm finger rolls, spiced cranberry sauce, pumpkin pump-kin pie. anple pie. cheese, coffee, hot chocolife. dishes of spiced cranberry sauce and two kinds of pie. pumpkin andi apple being the first suggestions ' After that coffee or hot chocolate.; cigarets and thin mints colored according ac-cording to your high school or col-legs col-legs colors. Touchdown? Collegiate Spaghetti and Che (10 lusty servings) Two packages spaghetti, 4 pound American cheese. 1 teaspoon minced; onion, salt and pepper, whole milk.j cup uncooked thin noodles, 1 teaspoon tea-spoon Worcestershire sauce. Cook the spaghetti in rapidly boiling boil-ing water until tender. Drain at once and rinse in cold water. Drain ag.ain. Grate the cheese. Butter a huge casserole (JLsh. Sprinkle the: bottom with flour. Then sprinkle, the grated onion over the flour andi dust the onion lightly with a ll'.Me! more flour. Place a layer of spa- ghettl In dish, cover with generous, layer of grated cheese, season with salt and pepper. Repeat these layers lay-ers until dish is almost filled, ending end-ing with layer of cheese. Pour In) enough warm milk to comt just be- low last layer of spaghetti. Addi Worcestershire. Bake In moderate oven 330 degrees F.) until creamed i and slightly browned, about hour Just before serving, sprinkle top with fried thin noodles. Break the' thread-thin noodles into pieces about X inch. Fry quickly in butter. They will turn rich brown and be very crisp. Combined with the rich spaghetti and cheese mixture, they add surprise. Spired Cranberrlec (Serves 10 gridiron appetites) Right cups cranberries, 1 cup vinegar, vine-gar, 1 cup cider, 3 cups brown sugar, 2 sticks cinnamon, 6 whole cloves. Clean cranberries carefully. Place i in large saucepan with all the other' ingredients. Bring to boil and when soft, mash the berries with a wooden wood-en spoon. Skim off foam at first. Continue to simmer for about 15 minutes after they have reached boiling point. Marsh through coarse sieve. Chill thoroughly. Then yell "Hooray for our side and the bountiful, friendly, informal football foot-ball supper. |