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Show with 163 in 1956, a seven percent per-cent increase. "The University has absorbed this expansion with out increasing the number of day time classes," Dr. Durham noted. "We have virtually reached space limits on this score, however," explained the University educator, educa-tor, who points out the Spencer Hall auditorium and other large lecture halls are new in regular use for classes and that "more large lecture classes will probably probab-ly be scheduled for Kingsbury Hall next year." O HP-IT, WHEN you're serving toasted, buttered buns tor the "bread" In a meal, give them a dash of Parmesan cheese Just before be-fore they come to the table for that extra flavor. Open-faced hamburgers are easily made. Simply spread bun halves with mustard, then spread on seasoned hamburger all the way to the edge. Broil until done. If you're making ham loaf out of leftovers, give It a dress-up treatment by studding with red cherries, brown sugar and whole cloves. It's wonderful for flavor, 1 too. Diced cooked potatoes are really delicious if you place them in a hp.iw Rkillnt with butter and THIS WEEK'S RECIPE Dried Beef Filling; (For 4 sandwiches) 12-once Jar dried beef 1 2Vi-ounc jar dried beef 1 3-ounce package cream cheese 1 teaspoon horseradish 1 tablespoon minced onion Cut dried beef Into thin strips with scissors. Combine with remaining lngedients. Use as ailing for sandwiches, or as a spread for crackers. cream and cook slowly, turning frequently, while they brown. Like chives? Sprinkle them over the potatoes when cooked. Hot Cereal can be glorified if you top with brown sugar, butter and cinnamon. No one will turn it down. If you like broiled chicken to taste extra good, brush it with a well seasoned oil and vinegar dressing and let stand for an hour or so before cooking. Loaf or round angel food cake can be treated to a frosting made of whipped cream Into which has been folded crushed peppermint candy. Tint the cream pink IX necessary. It's a real treat. |