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Show Updoes m&L if "c BY. HEtEKHAU I USE GAY .Ail Joilies for mealtime whenever possible. If a drop spills, you'll have only one doily .to wash in place of a whole, large tahrlecloth. If you're thinking of saving time serving a first course of fruit or vegetable juice, don't give it up readily. A small glass of the juice can be placed on the table next tr the water glass, and it can be sipped while you're serving the main dish. Use little sauce or side dishes only on-ly when you're having such foods RECIPE OF THE WEEK Apple Crisp (Serves 6) 2V4 pounds (8 cups) sliced, tart apples cup sugar 1 teaspoon cinnamon V teaspoon nutmeg Vt teaspoon grated lemon rind 'A teaspoon salt cup butter 1 cup crushed cornflakes Wash, peel and core apples. Slice H-lnch thick. Mix together sugar, spices, lemon rind and I salt. Layer apples In greased casserole, and sprinkle each layer lay-er with sugar mixture, cornflakes corn-flakes and dot with butter. Repeat Re-peat until all are used, leaving a larger portion of the cornflakes corn-flakes and butter for the very top layer. Cover and bake in a moderate (350F.) oven for 15 minutes. Uncover and bake for about 30 minutes longer or until un-til apples are tender and the top crisp. Serve with cream or hard sauce. as really need them, like stewed tomatoes, vegetables in sauce, or cream-style corn. A three way platter saves dishes and space on the table. You can place meat in center or on one side, then potatoes to the other side, and vegetables next to them or to the meat. It's a pretty way of serving! Plan to cook and serve in the same dishes whenever possible because be-cause of the time and dishes saved, ss well as the fact that you can bring them to the table at the peak of perfection. Every now and then, add variety to serving, by preparing the plates in the kitchen. Arrange the plates right near the range where you can serve them easily, set them on a tray and bring the dinner, all served, to the table at one time. |
