Show r f- f fv v tE a a v lt Nf t iF w Z y y J r q b N g Y r n ua w f l a 9 u r r 4 a a Q Y r sky R y I n lr h i ir r rL vf w r s 's w M p jr A k 9 irb r ii f. tI 1 H r R o n. n X r f 9 n Y vr l r f Two autumn stand-bys stand doughnuts and steaming bowls of soup Combine them for the childrens children's luncheon or serve them as a alight alight alight light supper for your bridge crowd Directly above lemon cream doughnuts are a new version for you to try To the right delicious split pea soup from which you can make a meal See story for both recipes m m m Meat Substitutes Appear on Presidents President's Table By HELENE HELENS WASHINGTON UP PresIdent President President dent Roosevelt sees the effect of the voluntary meat rationing program in his daily menus just like other Americans Hes He's finding less roast beef pork and other rationed meats on the table and more substitute dishes Well We'll tell you how some of them are made Mrs Henrietta Nesbitt housekeeper housekeeper housekeeper house house- keeper at the executive mansion is resorting more and more to recipes using secondary secondary secondary second second- ary meats like liver as well as fish cheese eggs and poultry The same is true of other official official official cial households For housewives who are lire having having having hav hav- ing trouble staying within their two and a half pounds per week per person meat ration Mrs Nesbitt and Mrs Claude R R. wife of the secretary of agriculture herewith present presenta a few recipes on which they are falling back these days all recipes serve six From the White House CHEESE SOUFFLE One cup milk 1 cup grated cheese 3 level tablespoons flour 2 tablespoons butter 4 eggs mustard tabasco salt Melt butter in double boiler boner Add flour blend Add milk slowly when thickened and smooth Cool slightly and add yolks of eggs cheese and seasoning seasoning seasoning sea sea- to taste Have casserole buttered Then fold in white of eggs beaten very stiff Place casserole in pan of water and bake at degrees F. F until it is nicely browned browned- about 60 minutes LIVER DUMPLINGS FOR SOUP One cup liver either calf beef or pork 1 cups soaked stale bread 2 eggs 1 small onion 3 2 tablespoon flour to start or enough so dumplings will hold when boiled together t Must be tried with sample Too much flour makes them hard Salt SaIt pepper nutmeg to taste Puree liver through a fine grinder Add grated onion soaked in water and softened bread which is made fine eggs beaten seasoning with just will hold together when dropped enough flour so dough or batter into boiling broth Use dessertspoon dessert dessertspoon dessertspoon spoon for right size dumplings From the household SPINACH RING WITH CREAMED EGGS One No 2 can spinach 2 egg yolks pinch nutmeg teaspoon onion juice 3 teaspoon salt saIt pinch of pepper 13 3 cup cream 1 teaspoon lemon juice 1 tablespoon tablespoon tablespoon table table- spoon butter Drain spinach chop fine Beat egg yolks add nutmeg onion lemon juice salt pepper and cream ream cream Combine with spin spin- ach Use butter to oil the ring Mold well Turn spinach into r r A. A j f I L i s r d ft M C Wk r r 3 k 7 y v sr r i t y i iv v uY J r mold Bake in pan of hot water degrees F. F about 40 min min- utes on platter and fill center with creamed eggs |