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Show ?;- $ ; Change Refreshments i Into Meals n i . & A bit of recreation is something wr ' all need. But the United States food A administration asks that you chance i tho hours of such parties n bit and 35 make the refreshments of such a nr. flg 1 ture that they actually furnish supper 1 or lncncon 10 tl,e Sosl8, thus doing tS avay with the wasteful fourth meal. It Stuffed pepper? .11 Escallopod potatoes fj&tl Bermuda onion and orange salad Dale custard with thin cream islf Clam chowder Mi Corn oysters 5 ! Tomato relish g, '( : Pumpkin pic Meat loaf Creamed potatoes Cabbage salad T, : Baked rice pudding with custard sauce ? X 1 1 Stuffed Peppers. Cut a slice from the stem-end of as 3 ' many green sweet peppers as needed, 6 remove seeds and partition walls and . . ! parboil for five minutes. Brush the V , inside of each with melted butter or , butter substitute and fill with a ral.-. I . , ture made of equal quantities of cooked I ? rice and chopped meat or nuts. Mois-Jf Mois-Jf len the rice with a little milk. Season 4' i ibe meat with salt, paprika, and a few . drops of lemon juice. Mix all together i j lightly aud have it quite moist. Place 2, . the peppers in an agate baking pan, f! surround with boiling water, adding I ', linlf a tablespoon of fat to half a cup I of water. Baste now and then. Cook II ; about fifteen minutes. ' 1 Pumpkin Pic Filling. T i Line a pie plate with conservation I pastry (combination of wheat and. rice flour or corn flour) and fill with the I following: (2 cups pumpkin (cooked and strained). strain-ed). J3 cup molasses or sorghum. 1 teaspoon cinnamon, .-i., n teaspoon ginger ! Js teaspoon salt. 2 eggs. ' . I 2 cups milk. Mix pumpkin with molasses and sea-soning. sea-soning. Add beaten eggs and milk. Meat Loaf. J pound lean cooked meat; 3s pound cooked chopped bncon. 2 pounded crackers. 1 well beaten egg. ; , 1 teaspoon salt. J teaspoon mace. s ' ' ; U rnspoon pepper. ' ': I Grai). 1 Dash of Cayenne. Put in? meat through a meat grind-I grind-I ; cr, add the other ingredients, moisten : nth loft-over gravy, and season more highb if necessary. Grease a shallow ;;, pan with bacon fat, put in loaf, and dress into shape, adding a little more, ; thin gravy. Bake half an hour, or until ; i brown on top. |