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Show fh y L- i jk I v " v sxV Av- Baked Potatoes Do Right by Supper (See Recipes Below) Supper Social The simple suppers at which a crowd gathers are pleasant for their warm friendliness, friendli-ness, for the cozy j-. - .-3: inspire. They are aiT J-'3c5! SjjS especially easy to WASU give if you plan g? to have each of -ggpyl your friends bring 5Nv -a dish for the ggs " supper a pot luck, as it were. This will save each woman the time and effort of making a whole meal, and then you will all be together for knitting, sewing sew-ing or defense work on the calendar for the evening. An assortment of attractive main dishes are usually received with enthusiasm. en-thusiasm. Try these for enchanting appetites: Russet Half Shells. (Serves 8) 6 medium-sized Idaho bakers cup hot milk 2 tablespoons butter Salt and pepper to taste 1 large onion, chopped and cooked in butter until tender 12 small pork sausages Scrub and bake potatoes at 400 to 450 degrees. Remove piece of skin from top of potato, or cut large potatoes po-tatoes lengthwise in two. Scrape out inside being careful not to break the shell. Mash thoroughly, or put through a potato ricer. Add butter, salt, "pepper, milk and cooked onion. Beat well. Pile mixture lightly into shells, top with two small pork sausages that have been partially cooked (boiled in a small amount of water). Return to oven and bake at 350' degrees until sausages are cooked through and browned. If you want to provide everything for your pot-luck supper from in-dividuals in-dividuals except the main dish, JfisX here is one that Jr (f3t wm fill the bin ( vV Perfectly- Simple w to put together SrVlTW anc as colorful 1 (Mm) as it sounds, the nyff salmon loaf doesn't does-n't need much watching if you are busy with other things: Salmon Loaf. (Serves 25) 4 cans salmon 1 quart fresh bread crumbs 3 cups diced celery 2 ounces butter teaspoon salt H teaspoon pepper 1 teaspoon onion juice 1 teaspoon lemon juice 8 eggs 1 quart scalded milk 1 40-ounee package frosted peas 2 quarts medium white sauce Combine salmon, bread crumbs, celery, butter, seasonings. Beat up This Week's Menu Pot-Luck Supper Russet Half Shells Fresh Asparagus Endive, Grapefruit, Strawberry Salad Raisin Bread Lemon Pie Recipes Given. eggs, add scalded milk. Add to salmon mixture. Make one or two salmon loaves. Bake in a greased pan placed in hot water at 325 degrees de-grees until loaves are firm. Make a green pea sauce by cooking frosted peas for 5 to 8 minutes in boiling salted water. Combine with white sauce. Pour over loaf when serving serv-ing and slice the loaf. Whisk any of these baked bean combinations into the oven and you have a quickie dinner dish if you have just hurried home from your defense training courses: Fork Chops and Baked Beans. Casserole. (Serves 6) 6 pork chops 1 large can baked beans 1 teaspoon sugar Vi cup tomato catsup Fry pork chops until nicely browned on both sides. Pour baked beans over chops, add sugar and catsup. Bake in a moderate oven (350 degrees) for 20 minutes. Nothing equals the charm of home-baked, freshly baked bread that fills the surroundings with a delicious de-licious fragrance. That's why I give you this recipe for old-fashioned: Raisin Bread. (Makes 2 loaves) 1 package fresh granular yeast 1 cup lukewarm water H teaspoon sugar 1 cup scalded milk 2 teaspoons salt Yi cup brown sugar (solidly packed) 54 cup corn syrup 5J4 to 6 cups (or more) flour 6 tablespoons melted shortening VA cups seedless raisins Pour the granular yeast into the cup of lukewarm water, add the half teaspoon sugar, stir and let stand about 5 minutes. Put the scalded milk, salt, sugar and corn syrup into mixing bowl. Let cool. When milk is lukewarm, add the softened yeast and 3 cups of flour. Mix well, then beat until smooth. Next add the melted (not hot) shortening short-ening and enough flour to have the xV' dough cling to- WJ-' gether in a ball, t-" -'"'Sj Add the raisins fcV jj-fc which have been ajf", covered for a few Sv I minutes with very i-ifirl hot water, then tir,r dried in a cloth, and dusted with flour. Knead the dough thoroughly, adding only enough flour to avoid stickiness. Let dough rise in a cov ered, greased bowl in a moderately warm place (82 to 84 degrees) until un-til doubled. Fold the dough down and let rise about 'A hour, then divide di-vide and shape into two loaves. Place in greased bread pans and brush tops with melted shortening. Let rise until doubled. Bake about 50 minutes in a moderately hot oven (375 to 380 degrees). If desired, brush tops with honey just before taking from the oven. For an in-the-season, centerpiece note, besides its economical aspects, try this: A long, low, shallow bowl in pottery or glass such as you may have used for relishes, if large enough, use a snow-white cauliflower cauliflow-er banked with parsley, eggplant, radishes or tomatoes. If you like candles for the table, place these in little baking cuts or ramekins, at either side of the vegetable vege-table bowl. A simple setting like this calls for gay, unadorned china and soft or bright plaids in tablecloth and napkins. nap-kins. Lynn Chambers can give you expert ad vice on your household and food problems. Write her at Western Newspaper News-paper Union, 210 South Dcspluincs street, Chicago, Illinois. Please enclose a stamped, self-addressed envelope for your reply. (Keleased by Western Newspaper Union. )( |