Salt Lake Telegram | 1942-10-03 | Page 6 | Keep Basic Foods on Hand

J t tI I t It S p a pa p I a l r t tr 1 r 0 0 Y 0 U-P U r ART ii J L J Conferring on the plans for the compulsory all women's war assembly to be held at the University of Utah Monday morning are to the right Miss Myrtle Austin dean of women on the campus and Miss Mary Graff chairman of the student war committee The assembly is being held under the auspices of the Associated Women Students council and will strike the opening opening opening open- open ing note of a banner year of war activity on the hilltop campus Happily working on colorful and clever posters that will help stir up enthusiasm for war work among University of Utah students students students stu stu- stu- stu dents are members of the A W S war committee Making use j of their ingenuity are above left to right Julia Dorius Chi Omega Helen Cannon Delta Gamma and Peggy Berryman Alpha Delta Pi Keep Basic Foods on Hand By MRS GAYNOR MADDOX A basic minimum list of foods that will take care of most appetite appetite appetite ap ap- ap- ap petite and nutrition demands during an emergency clude the following canned and packaged foods r Evaporated milk packaged I cheese canned tomatoes tomato or citrus juice packaged whole grain cereals canned meat or fish favorite canned vegetables and fruits canned soup hard f candy coffee vacuum packed Chipped Beef eef and Spinach Au Ara Gratin Gratia Serves four quarter One cup shredded chipped beef beet 4 cup cold water water 1 No 2 can spinach 2 table- table flour 34 cup milk A 14 cup grated American cheese Soak beef in water for 10 minutes drain Drain spinach reserve x 1 cup liquor Melt butter butter but but- butter ter add flour blend thoroughly Add milk and spinach liquor Cook until mixture thickens stirring constantly Turn spinach spinach spinach spin spin- ach Into casserole dish cover with chipped beef Pour sauce over mixture sprinkle with cheese Bake In moderate oven at degrees F. F for 15 minutes Sardines With Noodles Polonaise Serves four One ounce 9 can sardines in tomato sauce 1 2 cups uncooked noodles 2 tablespoons butter 1 cup fresh bread crumbs z 1 teaspoon teaspoon teaspoon tea tea- spoon salt Cook noodles in boiling salted Water Empty sardines and sauce into saucepan heat for 10 minutes Melt butter in saucepan add bread crumbs and saute until brown add to drained noodles and toss together Spread noodles on a warmed serving platter sprinkle with salt and arrange sardines on top F 7 4 d 5 I t W 1 a i. S ti t Hi i iz Z z i f. f wt 7 Y 4 i r aP m 4