Show J fow I 1 IU 0 0 o w q vy yi al 44 r A 0 you that you con can serve a vira bird of a dinner at a cost ot of DO twenty five vents rente por person no were not suggesting tho the method pictured above but read the following piene r and got get flie idea ue chili cott con carne came au gratin 48 benns beans 12 sliced in id vinegar UK gar satt sall and pepper 1 70 bread bi caid and butter 80 3 pudding with fruit sauca 25 demitasse demi tasse 31 30 cwi chili con carne av au gratin put wore ot of chill con carno aarne from tho the contin contents its of 0 two ounce cans ot of chill con carne came and grated cheese using one fourth pound in ft a buttered balong baling dish und and pour over the layers one on half cup milk daw bake twenty minutes in a mo moderate dorato ovon t cottage pudding deat beat ono one egg j add one half cup sugar and four our j tablespoons milk arid add tho the following 01 ol a sifted dry ingredients j oue one liall half cup cigar fourths cup flour one and one fourth teaspoons baking powder and one eighth teaspoon salt then add three tablespoons melted butter bake in a flat pan in a moderate oven aven degrees tor for twenty to twenty five minute cut in and serve hot hat with the following fruit sauce mix one tablespoon tahle spoon flour with one half cup brown sugar and add to tho the contents of 0 f a ap 8 ounce wn can ot of eTus lied pino apple add one teaspoon vinegar Yli legar and one and one half tablespoons butter utter li cool cook fit an a 1 double boiler until creamy stirring constantly add four cream cre im aud and serve over the lot hot pudding let ket the NEWS be b your prina 19 |