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Show Tornaio oeimeeJ. soup u p.,,, j,,,,. J Veal Ipdf .45 lyiw 1 Scalloped potatoes .o5 J a Southern peas aixi onions .11 3 ;VJ Bread and butter .05 KV' Creamy rice pudding .11 I .wj A $1.00 Dinner for 4 CAN' you beat it? Most likely you can food is low in price now. But be sure that your meal is dietetic as well as delicious, it it is to give good value. It is very possible, however, how-ever, that by stocking up with canned foods now while the prices are low. you can serve these dietetic die-tetic dollar dinners for even less perhaps much less. Try it, with this one. The above menu consists of sustaining sus-taining foods and features two Southern dishes, the recipes for which are well worth clipping and ndding to your list of favorite recipes tomato oatmeal soup and Southern peas and onions. Tomato Oatmeal Soup: Com-1 Com-1 i:u the contents of one No. 2 can i i' tonutoes. one tablespoon sugar, cue and one-fourth teaspoons salt, one-fourth teaspoon peppercorns : ml two slices of onions with two cutis of water. Bring to boiling. Add tour taUesDoous auiekcuok- ing oatmeal and cook gently for thirty minutes. Strain and serve. Southern Ptas and 07iions: Clean and cut the tops off a bunch of young onions. Split the onions lengthwise, and add with one slice of bacon to one-half the contents of a No. 2 can of peas. Add three-fourths cup of boiling water, and boil until the onions are tender. Add more water, if necessary. Remove the bacon, season to taste with salt and pepper, pep-per, and serve. The liquid should be cooked almost away. Yt'al Loaf: Remove the wrapper from a 7-ounce can of veal loaf, cover with boiling water and boil for fifteen minutes. Remove the meat from the can to a hot platter. plat-ter. Make a sauce of one and one-half tablespoons butter, one and one-half tablespoons flour, two-thirds cup milk and the liquor from an S-omice can of carrots aud peas. Add I lie carrots ami peas, season to tusie v. ith salt and Ucutr and ;ur ov.r ihu vja!. |