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Show whboes sy. it, kc BY, HELEN HALE PLAN TO USE cinnamon raisin bread to make your brend pudding. It saves adding both the raisins and cinnamon and guarantees guaran-tees better distribution with less mixing. Baked stuffed potatoes are a nice colorful surprise to 9erve cs a special treat. When mashing the potatoes, add a bit of condensed ioup to the mixture with milk, butter and seasonings to give the potatoes a nice "blush." Prunes can be tender and sweet without cooking. Wash them in warm water, place in a quart jar and cover with hot water. Let RECIPE OF THE WEEK Sweet-Sour Spinach (Serves 4) 1 package fresh frozen spinach S strips bacon, cut Y cup vinegar Yi cup water H teaspoon sugar Salt and pepper Hard-cooked eggs Cook spinach with little water until tender. Fry bacon until . crisp. Add vinegar, water and sugar. Add salt and pepper to taste. Heat to boiling. Arrange spinach in serving dishes. Pour sauce on spinach. Garnish with sliced, hard-cooked eggs. stand in refrigerator for four to five days. They'll be tender and the juice will be sweet. Use odds and ends of jam and Jelly by placing spoonfuls into custard cus-tard cups before pouring in cornstarch corn-starch pudding. It's a nice, sweet surprise At the bottom of the dish, especially for young fry. If you're out of pecans when you are maxing pecan pie, add coarsely crushed cornflakes for a good substitute. A bit of almond extra can be added to the cereal. They will rise to the top, at the pecans, and give the same effect, and good flavor. Cold, boiled potatoes are delicious delici-ous when tried in bacon drippings. Remove bacon pieces before adding add-ing potatoes. When potatoes are cooked, break a few eggs among them and stir enough with a fork to break them up. Cook until eggs are done and you have a good main dish. |