Salt Lake Telegram | 1939-09-01 | Page 22 | Bridge Players'll Call this Dish Trumps at Luncheon

Bridge Players'll Call This Dish Trumps at Luncheon Br MRS. GAYSOR MADDOX Vegetables like to be invited to luncheon even if only as snacks. Try spinach and cucumbers timbales for your next bridge luncheon i ..,,,. iri.nHi villi rail them trumps. Cora Rabbit (Serves 4 to f Two and one-half cups freihly-cooked freihly-cooked or one No. 2 can corn, 1 cup tomalo catsup, i pound American Amer-ican cheese, salt, pepper. Heat Ihe corn and catsup In a double boiler. Add the cheese, which has been graled or cut in small pieces, and stir until the cherse is melted. Season with salt and pepper. Serve on toast or crackers. Spinach and Cucumber Tlmbalrs (Serves 4 to fit One pound spinach. cucumber. 1 small onion, S teaspoon salt, pepper, 1 tablespoon butter. M cup milk. 1 egg." Wash spinach In several waters. Drain, cook rapidly uncovered 5 to g minutes, adding no water. Cook chopped cucumber and onion in Just enough water to cover, and drain. Drain spinach and chop finely, mix wilh cucumber, onion, salt, pepper, milk and beaten egg. Park in buttered custard cups or timbale molds, set In pan of hot waiter and bake 40 minutes in slow oven K5 degrees F.l. If served with egg or mushroom sauce, spinach spin-ach and cucumber timbales make an appetizing runcheon dish. Here's a toast spread, hot and savory, made of corn and tomato catsup.