OCR Text |
Show A "First Aid Dinner I For the Hostess-Cook Bj JOSEPHINE B. GIBSON Dirtclr, Homt Economics Dipt., H. J. Ileitis Company r' Is quite a aim pie matter to entertain dinner guests when one has plenty of help with the preparations. Many of as, however, how-ever, must be hostess, cook and waitress combined; and entertaining entertain-ing in a thoroughly enjoyable manner then becomes a very genuine problem. Happily, there te a wealth of prepared foods, such as delicious Cream Soaps, Relishes, Lnnebeon Dishes, Puddings and Desserts that one may purchase ready for serving with only a tew minutes' preparation. Thae are a priceless price-less boos to the' busy hostess; and the matter of serving the meal attractively without assistance assist-ance calls for only a bit of careful care-ful planning. Stuffed Bahtd Pork Chof4 PonbaM tsur purk sbaai aa4 Baa IM kuuii.r iu pwacW la tatai tar Sa iiviflui. T IVt auai Mala araat arsa 4 I taalupoan nMlta hut Mr, a- aoca Mil. a tw Srstw of enlva ! t n4 H teaapoon Woreealaritiir eavaa. atlx thoroushtr aad Mail Onnlf late Ui peott tn each ease. BrtnUa vrr lThtly wRh n't anS peppar, and hreva In a ikin.t, Te IV. enpj water mii t lableapoona Tomafce Ketchup, nt aaer ll or this arennd tha ehopa. PlaM fa a modorate or.n and baka arrtfl tender (akatit it mlautoa), bastlnf with On r-mftlndtr r-mftlndtr ef tha waur and Kateha. Wh.a flnUhad thtra la a Iktek rtrb um la the pan, whleh ahoeht e poured ovor the ebopa befor aorrnra. list mufflna add so T.r mueh a dlnntr that ther are worth whlla Ta vben one berredire tha time It takes to raaka them. They ir.ay b mixed and put In tha pane aeveral hours beforehand before-hand and baked just tn time te be hot fur dinner. Surprise cup cakes were a delicious de-licious dessert: Surprise Cup Cakes Mt sop butter; I I cup aurar; 1 ate well beaten; 4 teaspoon rrtnllta; 1 oups Boar lifted with 1 teupoona baking bak-ing powder; Va cup milk. ' One thoughtful woman recently gave a dinner for which the several sev-eral courses were combined iu Quite an interesting manner, so that the meal was most attractive while the work of serving was materially leesened. Following le the menu that she ueed: Individual Assorted Rellshee Stuffed Pork Chops Baked Potatoes Hot Muffins Currant Jelly Surprise Cnp Cakes Coffee The rellshee which are un-asually un-asually good with pork, were placed oa the table just before dinner woe served. Tbey served ae appetisers and also did away with the 'necessity for a salad course. The entire dinner was en tho table and the hostess did not need to leave her guests until time to serve dessert These appetizing ap-petizing relish dishes, were arranged ar-ranged as follows: Small open sandwiches were spread with soft Cream Cheese. Stuffed Olives were cr.t in eighths lengthwise end placed as a border on these sandwiches. A center decoration of the pimlentos f.oui the tuiled Olives wrts placed on each of these dainty sandwiches. This is only one suggestion, and you may tire olives In many other ways as a psrnlah. On the plato with these sandwiches were mounds of Sweet Midget Gherkins Gher-kins in email lettuce cupn, stalks of celery stuffed with Sandwich Relish, and hard cooked ess haired and toppud with Mayon-naise Mayon-naise Salad Dressing. Many similar sim-ilar combinations will suggest ' themselves ' to tho ingenious housekeeper. The Stuffed Baked Pork Chops were prepared as follows: lng powder; Va cup milk. Cream butter and sugar until light and fluffy, add egg well iua'cn, and mix well. Add 1 H cups flour sifted with baking powder, alternately with f ie milk. Then add vanilla, and bake In a well-greased and floured muffin tin in a moderate ovea (375 degrees) de-grees) for 25 minutes. Cool, cut a slice from the top cf each esks. and remove part of the center. Fill with Arplo PuitT or Fruit Preserves and replace top. Sprinkle with con feet 'oners sugar or top with sweetened whipped cream, and serve with hot coffee. This batter, baked In very tiny muffin tins and filled with preserves, pre-serves, makes a delicious tea cake. |