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Show I1ouseholdWeuJS i-a . r- . "V s , A 1 ' I -rear f "? : -'VW-- ' j 1 r S M coins , j J .Size " ' , ' " Sta-VE-S CHALLENGE IIOUSEWIFELT IMAGINATION n a i' (See Recipes Below) It's Time to Plan Your Easter Dinner. Next week Eleanor Howe will give you suggestions for an Easter Eas-ter dinner-watch for her column. In it you'll find a recipe for delicious deli-cious Easter ham, and recipes too, for the good things to serve with it. .lclVC 1 eOvers Take a Bow g gevty lefToTshould be con-fShe con-fShe problem childrer t o the is a mystery to me! They re ,nEe to one's housewifely tion. of course, but cleverly 1 d and judiciously seasoned V84W become a distinguished lli&und which to build an at- and satisfying meal. ness Spread the meat on this and roU up like a ielly roll to about, I inch in diameter. Cut in 3-inch lengths. Place the rolls in a greased baking pan and bake in a hot oven (450 degrees) for 15-18 minutes. Sauce for Croquettes. teaspoon brown sugar 2 slices onion (finely cut) j y4 cup butter y4 cup flour k. .y're served as left-overs Aothing particularly insTt" : hurt Iff ing about the lit- IZoi I tie dabs of vege-aden'4"hv) vege-aden'4"hv) tables that accu-.withU? accu-.withU? Mg! mulatein there--frigerator. But e that w W when they're sea-J sea-J ( soned with care, Drops creamy cheese sauce, and i" on unusual bread ring, " ome a totally new, delicious wishing main dish for a leason Left-over vegetables com-at com-at we n tQ create "vegetables a la lism of (J. a nearty lunch or supper . and ends of vegetables and Wma be used to advantage in m,peUzers or "buffet supper J. Klip 1 cup bouillon stock 1 tablespoon raisins Melt brown sugar in a skillet. Add ; onfon and butter and cook until onion is slightly ef'AZ and blend thoroughly. Add milk ana , bouillon stock and "ok sUrring constantly, con-stantly, until mixture thickens. Add raisins and serve with the cro. quettes. Vegetables a la King. 6 slices bacon e y2 cup flour iv teaspoon salt t iB teaspoon pepper U 1 cup mushrooms (canned or U fresh) 1 Tcuplreen pepper (chopped) ' I cup pimiento (chopped) 1 cup celery (chopped) 2 cups whole kernel corn Cut bacon in small pieces, and cook until crisp. 8r in the our. mmVne bits of yesterday s cu contribute to the success of 'SWP dinner. Not-so-fresh cake ::fewith a hot sauce, becomes pudding; from dry cake aXW'jried or candied fruit, and feMfrd a cabinet pudding is Wk0Wi- and that quarter of berry mmM'ov from last night's din-iPPfeie din-iPPfeie basis of a truly delicious I-eiia Dessert." ' mmMers are time and budget yfwfsimuch too important to be W&m heated and served .as mmmi " Use them wisely and weU and blend well. Add mushrooms. Gradually add the milk, stirring constantly. Fold in remaining vegetables, veg-etables, and cook for 15 minutes over low heat, ' stirring frequent- iMff I variety to meals, to save jj to cut food costs. miWlwpri Frankfurters. iaUiM-- v (Serves 5.6) ps mashed potato C y (beaten) Jlfispoon salt ;poon pepper ?5lespoon parsley (minced) 5 cold, cooked frankfurters 1 bread crumbs winning flowine mashed potatoes with U over the cCten cgg and the seasoning. ' winR them f "ach f-.ankfurter with the po-ffft, po-ffft, bcture, forming a "blanket' T m the 1-inch thick. Roll in crumbs. lcctAcmAe degrees) or t way from jnuteSi or fry in deep fat caler's disPlay,grees) unti' golden brown. w Serve on buttered toast. Cinderella Dessert. With a fork, break up left-over pie or cake. Place in a buttered baking I dish. Top with fruit (fresh canned or stewed), and add sugar de sired Bake in a moderately hot oven (375 degrees) for 25-30 minutes. min-utes. Serve with custard sauce. Left-Over Dinner Ring. w V1 Biscuit ' :at Loaf. II fit (Se :s 4-5) carrotr chopped) A&SH 3 celer (chopped ) green pepper (chopped) E .espoons onion (chopped) i ieft-over beef roast lund) ipoon salt ,-wtispoon pepper . .,- Ape biscuit dough A.--Si 'iine the vegetables, put hftt I &9h meat grinder and cook in i'U. , cup water until the vegetables ' are tender. Drain. ' -'tSeA?? Combine with SlHHfK w meat- add sea" t!.V. sonings, and form . ' J Vy into a roll. Cover illUJltlM and place in a shallow, 'CltK.v" ."l pan BaUe in a hot oven Wrees) for 20-25 minutes. 8 cups soft bread crumui cup fat (melted) 1 teaspoon salt 1 y4 teaspoon pepper , 2 tablespoons onions (minced) 1 teaspoon poultry seasoning 4 eggs (slightly beaten) y4 cup milk 1 cup peanuts (chopped) Combine ingredients in order listed. list-ed. Pack into a well-greased ring mold and bake in a moderately taot oven (375 degrees) for about 30 min utes Turn out onto large platter. Combine left-over vegetables m a cheese sauce and serve on the rug mold. Of Course You Want a Copy of 'Household Hints". In spring a home maker's fancy turns to thoughts of crisp curtains and clean, sparkling windows, rug that are fresh and bright, and wall that aren't ashamea to fight of a sunny day! That mean no'usecleaning. of course and aH j the odd jobs that go with it-wnat To d to make the dining room cur-tains cur-tains last one more season, how to enovate the kitchen linoleum; a how to wash chintz window shades Vou-U find the answers and oU nuzzling questions, in Eleanor Howe s useful booklet "Househol Hints " To get it. just send 10 cen S coin to "Household Hints." car, 5 Eleanor Howe, 919 N. M.ch.gai Ave., Chicago. III. (Released by Western Newspaper Unlor ot, with left-over gravy, liable and Egg Croquettes. ir ij mashed potatoes (left r) cuITPH i?ea3 OVIMUn lcspoon onion (finely cut) SOMETHING (hard cookcd and flnely spoon salt 0U1L LIKE! " PePP- p butter (melted) line the potatoes, peas, onion, . ,Moi,yKColt and pepper and shape into ww.mii'11 ' ' ""hes. Arrange in shallow bak-h bak-h and brush with melted but-iY-ff 'Hi- i-'ke in a hot oven (450 de- $$r,:'tk' 'jfor 15 minutes. 'J-' 1 Run Supper Rolls. iVStU-Jid' ift-ovcr meat or Cowl through i, grinderi twice. Moisten little gravy, to spreading con-.. con-.. 1-. Hake a batch of biscuit a"d t0 ''4 inCh UliCk" |