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Show Hecipe of the Week XTIX SOME SHARP, grated ivJ American cheese with canned baked beans and pork. Heat and serve over toast and you'll have a simply - prepared, hearty supper dish. Put hard-cooked v eggs through a sieve or chop with a pastry blender. blend-er. Add these to mayonnaise with chopped chives and you'll have an elegant dressing for a green salad. Tiny baking powder biscuits are good for a snack afternoon or evening eve-ning if they're spread while still warm with cream cheese mixed with deviled ham. Baked custard always makes a good dessert. Unmold and spoon over it butterscotch sauce and whole pecan halves. Baked fish for dinner? Bake It on some strips of bacon over which ytm have placed a few crushed bay leaves. The flavor t wonderful. Diced leftover ham can always be used to extend welsh rarebit. Ham and cheese are flavor teammates, team-mates, so you'll have a good combination com-bination RECIPE OF THE WEEK I I Sour Cream Waffles I I 2 cups sifted flour , 2 teaspoons baking powder l 1 teaspoon soda Vi teaspoon salt 1 tablespoon Sugar 3 eggs, separated 1 cup sour milk 6 tablespoons butter, melted Mix and sift dry Ingredients. Combine well-beaten egg yolks, sour milk and cream; add to : Sour mixture and beat until smooth. Stir in butter and fold in stiffly beaten egg whites. Bake in a hot waffle Iron. ! I ; 1 1 Sponge cake gone a bit dry can ! be a most luscious dessert when i topped with pineapple, cold cus- ' tard sauce and a sprinkling of ! moist coconut. i j This Is the season for both cab- bage and apples. Shred the cab- ' bage fine, dice the apples with ' their red skins and mold ln char- '. ry-flavored gelatin for a delicious lalad. Dip some egg plant slices ln egg and crumbs and saute until golden. Top with a fried tomato slice and creamed mushrooms. It's a meaty-tasting meaty-tasting main dish. Try garnishing your tomato, bean or pea soups with onion rings fried until golden brown, then sprinkle with crisp, crumbled bacon. |