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Show M S LJ U 0 faJjuitn Cnamkhs : l ' '-r $ f-ji r "-' - , V 1 Creamed Tuna in Potato Nests! (See Recipes Below) First Aid for Lunch "If only I had a good list of main dishes and desserts far company luncheons," said a friend of mine recently, "but it always seems I get stuck with things and can't think about something the girls really like." A good solution for the above problem is to keep a card file of complete menus Jor such occa-JJUy$h occa-JJUy$h sions. Be certain : to try out the rSK tds before the J comIany date &&5r4 comes along so j Vll yu wiU be thor' ! WW ugnlv familiar j r! with the prepara-tion, prepara-tion, and then everything will run imoothly. If you don't want to plan the menu completely, then select just the main dish and fill in the salad and egetable with whatever is in eason. Tuna a la King in Potato Nests. j (Serves 6) 2 cups milk I 4 tablespoons flour 4 tablespoons butter teaspoon salt 1-16 teaspoon pepper teaspoon Worcestershire sauce 2 cups canned tuna fish 3 tablespoons chopped plmiento cup tiny mushroom caps Scald milk in double boiler. Make a paste of the melted butter and flour and add to hot milk, stirring until thick and smooth. Add seasonings sea-sonings and cook 15 minutes. Flake tuna fish into large pieces and mix with white sauce. Add pimiento and mushrooms. Potato Nests: Peel 4 medium-Bized medium-Bized potatoes. Cut into tiny strips lengthwise. Heat in a small amount ot fat but do not brown. Remove Erom fat, sprinkle with salt and arrange ar-range in nests inside large mufnn tins. Press potatoes firmly against (ide of pan and bottom. Bake in a not' (450-degree) oven for 15 minutes. min-utes. Serve hot tuna fish mixture in crisp, hot potato nests. Lattice Rhubarb Pie. Pastry 2 cups Cjut up rhubarb Flour 1 cup sugar Line pie pan with pastry. Wash and peel rhubarb; cut in small pieces. Flour pieces until they Jr, are quite while, Mix well and ? JSS place in pastry-1 lined tin. Cover with lattice strips of crusts and 1 , bake in a 450-de- " " gree oven for 10 minutes, then in a 425-degree oven for 30 minutes. A combination of yellow and green is attractive for working into a luncheon combination, especially when It involves favorites like chicken and lime chiffon piel Chicken Loaf With Mushroom Sauce. (Serves 6) 2 cups diced, cooked chicken 1 cup soft bread crumbs cup chopped, cooked celery 2 tablespoons finely chopped pimiento 1 tablespoon minced parsley teaspoon salt Ya teaspoon paprika 2 eggs, well beaten 1 cup milk 2 tablespoons butter or chicken fat Combine ingredients, mixing well LYNN CHAMBERS' MENU Chicken Loaf with Mushroom Sauce Green Peas with Pearl Onions Tomato Salad Orange-Honey Rolls Beverage Lime Chiffon Pie Recipe given. , and pour into a greased loaf pan. Bake in a moderate , (350-degree) oven for 35 minutes or until firm. Unmold carefully on platter and garnish with parsley. Pour mushroom mush-room sauce over loaf. Mushroom Sauce. 4 tablespoons butter 4 tablespoons flour 2 cups milk teaspoon salt teaspoon paprika cup cooked or canned mushrooms Melt butter and blend with flour and seasonings. Add milk gradually gradual-ly and cook over low heat, stirring constantly, until thick and smooth. Add mushrooms and cook two minutes min-utes longer. Serve hot over chicken loaf. Lime Chiffon Pie. VA teaspoons plain unflavored gelatin M cup cold water 4 eggs, separated teaspoon salt 1 cup sugar " 4 tablespoons lime juice Green coloring Grated rind of 1 large lime 1 cup whipping cream, whipped Baked 9-inch pie shell Soften gelatin in cold water. Place in top of double, boiler, the egg yolks, Vz of the sugar, salt, lime juice and rind. Cook over boiling water until thick y t and smooth, stir- ring constantly. V-v" lvd Remove from heat, stir in gela- LIJV tin and cool. xS- When slightly V jJ thickened, fold in V ' stiffly beaten egg whites to which remaining sugar has been added. Turn mixture into baked pie shell and chill in refrigerator for one hour. Spread or flute whipped cream over top. A simpler combination than either of the two given thus far is this one of baked tomatoes and banana tarts: Baked Stuffed Tomatoes. (Serves 6) 6 medium sized tomatoes VA cups shrimp or crab meat, flaked enp thick cream sauce y teaspoon mustard 1 teaspoon salt Fine bread crumbs Butter Paprika Scoop out tomato centers and mix , half the pulp with shrimp or crab j meat, cream sauce and seasonings. Fill tomato shells with mixture. Cover Cov-er tops with fine bread crumbs, dot with butter and sprinkle with paprika. pap-rika. Bake in a hot (450-degree) oven for 20 minutes. Banana Cream Tarts. (Serves 6) 4 bananas 2 tablespoons sugar yA teaspoon vanilla extract cup whipping cream 6 baked tart shells 6 tablespoons shredded coconut Fold sugar and vanilla intc whipped cream. . Slice bananas into 1 tart shells. Cover at once with whipped cream and garnish with coconut. Released by Western Newspaper Union. LYNN SAYS: Serve Meat in Ways That Tempt Make appetizing luncheons out of leftover scalloped dishes by adding add-ing pieces of leftover meat to them. Pork with corn, beef with green beans, lamb with tomatoes, etc., are all good appetites satisfiers. Veal a la Kirg takes on special glamour if it's dressed un with silvered silv-ered almonds and mushrooms. This may be served in patty shells or a noodle ring To make bread crumbs flavorful for use as toppings, grind them fin! and brown them in meat drippings. When you're serving roast porh or pork chops with dressing, add that special touch to the dressing by using a few chopped spinact leaves. When making biscuits, do some thing different and roll the dough ou' in a rectangle: spread with orang marmalade and roll as for Jelly roll Cut and baked slices in oiled par for pinwheel biscuits. I |