Show how lents meatless dinners may be interesting simple TJ t 0 to 0 04 1 to 0 0 0 0 by JOSEPHINE GIBSON director gioina food institute MANY antany women find meatless meals much more difficult to plan and prepare than the menu in which the meat dish is the guiding star more ingenuity is required perhaps to plan the meatless dinner but when well prepared the meal is interesting and often is enjoyed more than steak chops or roast suggested below are menus carefully planned to include all the essentials of a balanced meal they produce satisfying appetizing dinners quite simple to prepare and especially enjoyable during the he lenten season chilled tomato juice crackers spread with sandwich relish casserole of corn and kidney beans creamed cauliflower or cabbage pineapple celery and nut salad hot biscuit jelly roll coffee salmon and 1 corn patties cooked spaghetti in tomato sauce ready to serve cold slaw with chopped chapped pickle or mixed fruit salad baked apple dumplings Dump lings with top milk or cream coffee coffee 0 indicates recipes are below jelly roll beat U 3 S eggs s add one cup sugar gradually idd add 4 tablespoons cold water and sift in I 1 cup flour scant 14 teaspoon salt and 15 teaspoon baking bakin powder put in pan about 8 by 11 11 lined with wax paper and bake in oven at F for 15 minutes min utez when done turn out on clean towel which has been sprinkled with powdered sugar trim crisp crip outside out ide crusts spread with currant jelly or cherry or red bed raspberry preserves and roll while hot wrap in towel and allow to stand until cold slice and serve with whipped hipped cream if desired casserole of corn and kidney beans mix one medium can oven baked red kidney beans one med ium aum can corn 1 green pepper minced finely teaspoon salt and I 1 egg well beaten pour into buttered baking dish sprinkle top with 3 tablespoons grated cheese and layer of fine buttered bread crumbs then bake in a moderate oven for SO 30 to 46 45 minutes salmon and corn patties flake one 1 lb can of salmon and add can of corn or 1 cup corn va cup tomato ketchup 2 to 3 tablespoons flour 2 eggs well beaten and 1 teaspoon salt drop by heaping tablespoons tabe spoons in a skillet the bottom of which is well covered with hot fat fry to a golden brown turn and when both sides are nicely browned serve hot as main courso cours for luncheon or supper |