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Show Pf fS r "l 5 O I - Ir Substantial Quality Food a Necessity on Winter Social Menu b' y 1 " ' 1 ; '" " " , i ... t I I . .mfr.-,"- '..:v,v... Fiesta punch is delicious served either hot or cold. No sugar Is required re-quired when one of the suggested substitutes is used, and the beverage bever-age can be quickly made a short time before guests arrive. With so many families returning to the old home town, and couples who married dur-ing dur-ing the war final-ly final-ly getting settled SsvT together, wel- , .0 f &A come parties are J becoming quite 0X-..4 cJ the style. Social i.kt: '" ' engagement SSaa-books SSaa-books which looked blank are now filled again. Yes, entertaining is due for a revival. re-vival. This is the time, because the holiday season is approaching in full glory. Food is not the problem it was last year although there still are restrictions, and it's fairly easy to serve something nice and make the table look its prettiest. If the group is mixed and there are a number of men (big eaters, now that they have learned to have lots of chow or go to mess regularly!), regular-ly!), plan to have a substantial casserole cas-serole dish with some hearty trimmings trim-mings like big salads and rich-looking cakes or pastry. Or, if the affair is to be just a snack, serve bread with a choice of fillings and the usual accompaniments accompani-ments like potato chips, pickles, olives, relishes, and punch or some favorite beverage. Suggestion I. Assorted Bread: Oatmeal, Raisin, White and Rye. Sandwich Fillings: Nippy Cheese and Peanut Butter. Relishes: Olives, Radishes, Carrot Car-rot Sticks and Celery Hearts. Beverage: Orange Juice or Fiesta Punch. Nippy Cheese Filling. Combine equal parts of cream cheese and butter. Add salt and paprika to taste and 1 teaspoon each of finely minced parsley, pickles, pick-les, olives and green pepper. Flavor Fla-vor with sardine paste. Peanut Butter Filling. Peanut butter may be served alone or it may be combined with any of the following for a delicious filling: Jam, chopped bacon or grated grat-ed raw carrots. Fiesta Punch. (Makes gallon) 1 cup strong tea cup sugar, honey or corn syrup cup lemon juice 1J4 cups orange juice 1 enp grape juice 1 quart water Make the strong tea by pouring 1 cup boiling water over 4 teaspoons of tea. Dissolve (r 'i sugar or substi- tutes In the hot, '7 strained tea. (The T?rw3Nl tea snou steep FiW'V' A first for fj min- liwf utes,) For 8 hot ( punch, combine -TVrrr the tea with the fruit juices and add the water which should be boiling boil-ing hot. Serve at once. For cold punch, chill the tea and combine with well-chilled fruit juices and iced water. Garnish the punch with slices of orange and lemon. LYNN SAYS Care for Your Silverware: Clean, hot, soapy water is recommended recom-mended for both flat serving pieces and tableware. Rinse in boiling water after washing and wipe dry as soon as possible. To remove tarnish, use a good silver polish or wet a little sifted whiting with ammonia and apply with a soft cloth. Let stand until dry, rub off with soft cloth, rinse and polish with a second cloth or chamois. Silver tarnished with egg should be cleaned immediately. A small soft brush is best for cleaning ornamental pieces. Silverware should never be heated directly or placed on the ranee. Serving dishes may be heated over hot water or kept warm on the radiator if an asbestos as-bestos pad is placed under them. LYNN CHAMBERS' IDEAL MENU Oyster Rarebit Crackers Jellied Vegetable Salad Apricot Cobbler Cream Tea, Coffee or Milk Suggestion II. Farm Sausage Casserole Combination Salad Crusted Rolls Favorite Cake Beverage The main dish for this hearty snack can be made ready before company comes, and then heated i about half an.hour before serving I time rolls around. Farm Sausage Casserole. (Serves 6) 1 cups broken macaroni cup diced American cheese 1 tablespoon minced onion teaspoon salt lii cups thin white sauce 1 cup green peas, cooked cup sautced mushrooms cup chopped pimiento 1 pound pork sausages, broiled Buttered bread crumbs Cook macaroni In boiling, salted I water until tender. Drain and rinse. Combine with all remaining ingredients, ingre-dients, except sausages and bread crumbs. Place in casserole which has been greased. Top with sausages sau-sages and sprinkle a few bread crumbs over the top. Heat in a slow (325-degree) oven for 25 minutes. Combination Salad. (Serves 6 to 8) 1 head lettuce 1 cucumber 2 to 3 tomatoes 1 bunch radishes I bunch small onions 1 green pepper Celery curls Carrot curls French dressing Wash all vegetables carefully and allow to chill. Break lettuce into chunks and line s- salad bowl. Toss L In all other ingre- (Ji'N. dients which jLfl1 have been sliced gfKyfi, or cut into pieces M and sprinkle I 5S j french dressing k'tt!3Jg3a over them. feic-,'T----cS Favorite Cake. 1 cup whipping cream 1 cup sugar 2 eggs 1 teaspoon vanilla Hi cups sifted cake flour 2 teaspoons baking powder Whip the cream until slightly thickened but not stiff enough to hold a peak. Fold In the sugar gently, the bitten eggs and vanilla. Add the flour which has been sifted with the baking powder and a speck of salt. Mix only until smooth. Place in two shallow cake pans and bake in a moderate (350-degree) oven for 25 minutes. CooL Frost with seven-minute seven-minute icing and sprinkle with coconut. coco-nut. Or, frost with whipped cream and sprinkle with coconut. ' v I For impromptu entertaining, there's nothing easier to prepare than a tray of sandwich spreads with assorted bread and health drinks of citrus fruit juices in colorful glasses. Seven-Minute Icing. 1 egg white, unbeaten 3 tablespoons cold water Vb cup granulated sugar teaspoon cream of tartar Vi teaspoon vanilla Place all ingredients in top of double dou-ble boiler. Beat with rotary beater until mixed, then place over hot water, wa-ter, and continue beating until frosting frost-ing stands up in peaks (about 7 minutes). min-utes). Ahead of the other foods the returned re-turned G.I. will look forward to are the good, homemade desserts. Whatever What-ever was his favorite when he let is sure to be his favorite when h returns. He has spent many hour thinking and dreaming of that des sert. Chocolate has been a favorite of the serviceman. His favorite may have been chocolate ice cream, chocolate pie or chocolate cookies. The sizes of portions should be man-size, man-size, he has learned how to eat in a big way and will not be at home when dainty portions are passed out. Milk seems to be the favorite bev-I bev-I erage of returned servicemen. This might be served with the addition of chocolate or in form of a malted or egg malted drink, all of which will be welcomed. Give him a try with bread, raisin, nut, potato, or best of all a real home baked loaf. He may be tired of dark tack and stale white bread, and anxious to try something new and different. Released by Western Newspaper Union. |