| OCR Text |
Show 0 Interest to Women headers j GOOD EATS Helps for the Housewife who Is at a Loss Just What to Cook for the family- CREAMED CHICKEN OR TUNA FISH Cooked chicken cut into cubes or flaked tuna fish or salmon added to a mdium cream sauce ( 1 c. milk, 2 tbsps. butter, 2 tbsps. flour) and served ser-ved on hot buttered toast is a delicious delici-ous luncheon or supper dish. j . I FRUIT LAYER CAKE j 1-3 cup butter 1 cup sugar i 2 eggs H cup orange juice grated rind 1 orange 1 tablespoon lemon juice 1& cups flour Cream butter, add sugar and beaten egg.yolks and beat thoroughly- Add orange rind and lmon j'.'ic-; then add orange juice altorna''y wi'.h flour sifted with soda. Fo'd in r t'ffly beaten whites. Bake in two layers in a moderate mod-erate oven (375 degrees) 20 minutes. LEMON MERINGUE PIE 1 cup sugar 3 tablespoons cornstarch 1 teaspoon salt grated rind 1 lemon 1V4 cups boiling water 2 eggs Vi cup lemon juice Sift dry ingredients, add water and cook in double boiler until thick( about 15 minutes). Add lemon juice and rind, then slightly beaten egg yolks and cook 2 minutes longer. Cool and turn into baked pie shell. Cover with meringue made by beating egg whites until frothy, adding 4 tablespoons sugar and 1-4 teaspoon baking powder and continuing beatig until stiff. Put into moderate oven (325 degrees) for 15 minutes to brown. ! TUNA FISH SALAD teaspoon salt Vi teaspoon mustard U teaspoon paprika 1 egg .1 t':b'cspoon melted butter cup water '4 cup lemon juice 1 tablespoon granulated gelatine 'i cup cold water 1 cup tuna fish Vi cup chopped celery Vi cup pimento stuffed olives Make salad dressing by mixing salt, mustard and paprika and stirring in egg and melted butter. Add cup water and lemon juice and heat over hot water to boiling point. Add gelatine gela-tine which has been softened in Vi cup cold water. Cool and add shredded tuna fish,., celery., and.. finely-Bliced I olives. Turn into individual molds and ! chill. Remove from molds to nests of lettuce leaves and garnish with celery tips. Serve with mayonnaise. i ! MOTHER'S LUNCH SANDWICH 12 slices bread butter 1 cup puffed raisins Vi cup chopped Bermuda onion mayonnaise 4 slices roast veal lettuce Heat food chopper in boiling water and put raisins through using' medium medi-um cutter, then put onion through. Moisten to a paste with mayonnaise and add salt and pepper to taste. Tons': bread to a golden brown on both s'den. For one sandwich butter 1 side of 1 slice of toast, spread with one-: one-: fourth of raisin and onion mixture. ; On this place a second slice of butter-l butter-l ed toast; next a slice of roast veal, ' ! then a leaf of lettuce, dried with a j clean cloth, then spread lettuce lightly ! with mayonnaise. On top place the 'third slice of buttered toast. Cut in . halves diagonally, through all layers. ! Arrange on a plate with a garnish of ripe olives, or slices of tomato. This recipe provides for 4 three- , decker sandwiches. I |
