| Show thrift dinners are economical they save both time and mousy money ussr 0 OF CP by josepnine GIBSON director ecim rood food institute busy DUSY winter days often leave little time for preparation of elaborate dinners and at such times time we are especially thankful for the wealth of prepared and semi prepared foods that enable us to serve delicious dinners at low cost and with little effort the menu suggested lelo below v is a thrifty one prepared in a very short time the spaghetti is perfectly seasoned prepared ready to heat and serve the tiny sausage cakes cook quickly the vegetable may come from the supply shell shelf the salad requires but a few minutes and the dessert is the nicest surprise of all in this quick time meal refrigerator gingerbread may be mixed on monday and kept covered in the refrigerator all week or longer ready to pour into the pan and bake bak when you wish to serve it fresh and hot the topping to be served on it is a a quick one too cooked spaghetti in tomato sauce with small sausage cakes buttered green beans or spinach rine pineapple apple and sliced grape salad french dressing whole wheat heat bread butter refrigerator gingerbread with apple butter topping coffee indicates recipes aro are g eu below cooked spaghetti in tomato sauce ath small sausage cakes 3 1 medium can cooked spaghetti in y tomato sauce 1 pound sausage form sausage into small cakes and slowly remove from frying pan and pour os oil all but one f tablespoonful fat from pan place cooked spaghetti in pan and allow to heat thoroughly heap spaghetti in center of hot platter surround with sausage cakes garnish with sprigs of parsley or slices of pi pickle ackle and serve pineapple and sliced grape salad 6 slices pineapple 1 pound malaga grapes 1 small head let tuce luce in nests bests of crisp lettuce place pineapple rings on each place a mound of grapes that have been cut in halt half and seeded serve 4 with french dressing skins p zat may be ba cut from grapes if dej sired refrigerator gingerbread with apple butter topping A cup granulated sugar vi I 1 cup butter ii cup vegetable shorten shortening inZ 1 egg 22 a cup baking molasses 2 cups flour A teaspoon ginger I 1 teaspoon cinnamon ili a teaspoon allspice az teaspoon salt I 1 teaspoon baking soda in lz 2 cup hot water Coni combine bine ingredients in the order given and bake in a greased square or oblong pan from 35 to 40 minutes in a moderate oven about F batter may be mixed and kept in tho the refrigerator for a week or more before baking serve gingerbread warm with apple butter bueter topping apple butter topping beat until stiff I 1 egg white to which a few grains of salt have been added fold in 4 tablespoons pure apple appl la butter adding I 1 tablespoon at A time and beating after the addition of each tablespoon A few drops of lemon juice may be added if i desired |
