Show A mea I 1 jovn 0 n e dis h e atlie newest thing in the plan lan W kaj ning of ones meals is to have t twi n a one dish affair that ji 3 the entire meat course is served in in the kit kitchan clivi and the plates arranged with the food brought into the dining room often such a meal is served at lun luncheon chcon and i is s it complete meat meal in itself hut but with the addition ofa of a cocktail or soup and a dessert it be becomes coines more forms mal typical menu fresh fillia comfort apples stuffed bluffed aith views sm sary arv corn hot roll hot cabbage cab age salad defty coffia coffae yo to the apples scoop out their ca cores cael el leaving the cor b bottoms atoms intact fill the centers w with ith tiny canned vienna sausa fles abaft six sax to an apple placed on end put vf 1 yv w ia i ti in hi a covered bakin baking dish with half a cup of water bales IF a ke until apples I 1 are arc tender and delicious in making savory corn add to two cups of 0 canned corn two well beaten eggs two tablespoons chopped canned pimiento ento two tablespoons melted butter three fourths cup milk and salt anti and peppe po pour into a buttered butic bcd baking dish di h an and cover the top with buttered crumbs crumb s mixed w with th an all equal amount of arted cheese bake in a moderate oven until set and browned on top hot cabbage salad is is prepared by slicing one half a cabbage as for coleslaw cole slaw make ft a dressing by max ing two slightly beaten egg yolks one fourth cup cold water one tablespoon butter one fourth cup hot v vinegar one half teaspoon salt one onea fourth teaspoon mustard and a dash of pepper stir in the tb top P of f a double boiler until add the abbage and or until heated J ct f |