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Show w--v .,-Vs -... v w 7v"i vl 'r ffTyTl mn J 'sss cw (ti Creamed Tuna in Potato Nests! (See Recipes Below) First Aid for Lunch "If only I had a good list of main dishes and desserts for 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 f--0 complete menus t'ln for such occa-JySr occa-JySr sions. Be certain rll to try out the y Ok foods before the yJfv company date t!fvN$l you be thor" yj5r oughly familiar n with the preparation, prepara-tion, and then everything will run smoothly. If you don't want to plan the menu completely, then select Just the main dish and fill In the salad and vegetable with whatever Is in season. , Tuna a la King In Potato Nests. . (Serves 6) I cops milk 4 tablespoons flour 4 tablespoons batter H teaspoon salt 1-16 teaspoon pepper teaspoon Wercestershlre sance t cups canned tons fish ; 3 tablespoons chopped plmlente . H cap tiny mushroom caps ' Scald milk In double boiler. Make paste of the melted butter and flour and add to hot milk, stirring until thick and smooth. Add seasonings sea-sonings and cook 13 minutes. Flake tuna fish Into large pieces and mix with white sauce. Add plmiento and mushrooms. Potato Nests: Peel 4 medium-sized medium-sized potatoes. Cut into tiny strips lengthwise. Heat In a small amount of fat but do not brown. Remove from fat sprinkle with salt and arrange ar-range In nests Inside large muffin tint. Press potatoes firmly against side of pan and bottom. Bake in a hot (450-degree) oven for 13 minutes. min-utes. Serve hot tuna fish mixture In crisp, hot potato nests. Lattice Rhubarb Pie. Pastry 2 cops cut np rhubarb Flour 1 cap sugar Lint pit pan with pastry. Wash and peel rhubarb; cut In small pieces. Flour pieces until th ey fjSl Mix well nd4$$Sfyyi placa in pastry-1 yfyATAyfl lined tin. Cover M7ywvB-with M7ywvB-with lattice strips CS4y of crusts and illgSjfl , bake In a 450-de- gree oven for 10 minutes, theq 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 plel Chicken Leaf With Mushroom Sauce. (Serves 6) t cups diced, cooked chicken 1 cup soft bread crumbs M cup chopped, cooked celery I tablespoons finely chopped plmlente 1 tablespoon minced parsley K teaspoon salt K teaspoon paprika I eggs, well beaten 1 oup milk t tablespoons batter or chicken fat Combine Ingredients, mixing well LYNN SAYS: Serve Meat la 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 satisflers. Veal a la King takes on special glamour If It's dressed up with slivered sliv-ered almonds and mushrooms. This may be served In patty shells or a noodle ring. 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. Unraold 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 min utes longer. Serve hot over chlcke-loaf. chlcke-loaf. Lime Chiffon Pie. IH teaspoons plain unflavored gelatin M cup cold water 4 eggs, separated K teaspoon salt 1 oup 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, of the sugar, salt lime Juice and rind. Cook over boiling water until thick i and smooth, stir- ring constantly. rVV. Remove from "vv heat, stir in gela- V Sv tin and 'cool V. 1 1 When slightly V ss thickened, fold in ' 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) medium slied tomatoes ltt cups shrimp or crab meat. flaked cup thick cream sauce teaspoon mustard TtpTfelT"lSTf" " Fine bread crumbs Butter Paprika Scoop out tomato centers and mix half the pulp with shrimp or crab-meat crab-meat cream sauce and seasonings. Fill tomato shells with mixture. Cover Cov-er tops with line 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 5 tablespoons sugar U teaspoon vanilla extract 4 cup whipping cream baked tart shells 6 tablespoons shredded coconut Fold sugar and vanilla Into whipped cream. Slice bananas into tart shells. Cover at onct with whipped cream and garnish with coconut RtlraM br Wtstara Nawtpapar Union. To makt bread crumbs flavorful for use as toppings, grind them flnt and brown them In meat drippings. When you're serving roast pork or pork chops with dressing, add that special touch to the dressing by using a few chopped spinach leaves. When making biscuits, do something some-thing different and roll the dough out In rectangle; spresd with orange marmalade and roll as for Jelly rolL Cut and baked slices In oiled pan tor plnwheel biscuits. |