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Show krf ?t'-' - " 7'j 'ijX X yi ' k U t AVjS If .-, I ; A Spinach-Stuffed Fillets Make Novel Treat (See Recipes Below) Luncheon Ideas MANY WOMEN would like to entertain a few friends for luncheon, but they worry about what to serve, and how it can look pretty. Should it be elaborate? Does it have to f be practically a Ja dinner? These rfiA-J iA Primarv q u e s- pL rf ons tna come tTsLT-X J. up with the un-Ijfciyji un-Ijfciyji accustomed hostess. For the luncheon at which you want to gather together a few friends casually, plan a simple menu that can be easily served. You'll enjoy your guests so much better! Even though you entertain six or more for luncheon, the menu should be simple, and not a dinner. Serve small portions of food, daintily and prettily. Make them feminine, and not too fattening. Your guests, dieting di-eting or maintaining weight, will appreciate this type of meal more than heavy foods which they'll have to go home to prepare for the menfolk. A good plan for luncheon includes in-cludes a clear soup, fruit cup or vegetable or fruit juice for a first course, but this may be omitted for very simple luncheons. Plan a main dish and serve it with hot breads. Use a vegetable garnish or a salad that can be served on the same plate with the main dish. HERE ARE TWO pie recipes which you will enjoy using with any of the above main dishes. Frozen Lemon Pie (Serves 6) VA cups vanilla wafer crumby finely rolled 2 tablespoons melted butter but-ter 3 eggs, separated V cup lemon Juice cup sugar 1 teaspoon finely grated lemon rind pint whipping cream Line a refrigerator tray with one cup crumbs mixed well with butter. but-ter. Combine egg yolks, sugar, lemon lem-on juice and lemon rind. Cook on --,Vk low heat until 1 ) mixture thick-v thick-v wOvv ens' stirrmS con- (X stantlv- chili lltj) "d fold in V ".?7 wluPPe(J cream. 3 Beat egg whites 3 until they stand in peaks and fold into lemon mixture. mix-ture. Pour into lined tray and sprinkle with remaining crumbs. Freeze until firm. Cut in triangles. Rhubarb Deep-Dish Pie (Serves 10) 8 cups rhubarb cut In 1-Inch 1-Inch pieces Vi -2 cups sugar Y cup cornstarch Vi teaspoon nutmeg M cup butter 1 tablespoon orange rind Yt cup orange juice Vi recipe pastry Place rhubarb in colander and pour boiling water over it. Sift together sugar, cornstarch and nutmeg. nut-meg. Cut in butter, add orange rind and juice, and blend. Add rhubarb rhu-barb and mix well. Spread over bottom of 9xl3-inch pan. Place 10 rectangular pieces of pastry LYNN CHAMBERS' MENU Chilled Tomato Juice Spinach-Stuffed Fillets Cucumber Salad Crisp Rolls Beverage Frozen Lemon Pie Recipe Given (2Y4X4V4 inches) over rhubarb mixture. mix-ture. Slit centers with knife for steam vent. Bake one hour in moderate mod-erate oven (350'). HERE ARE SOME novel suggestions sugges-tions for luncheon main dishes that are ideal when entertaining. Their preparation is simple, so the hostess may keep cool and charming. charm-ing. Spinach-Stuffed Fillets (Serves 6) 1 pound spinach or kale 1 onion, chopped 1 tablespoon butter Salt, pepper 1 egg, beaten - M cup bread crumbs 1 pounds fish fillets Wash spinach thoroughly. Cook spinach and onion together with only water that clings to leaves. When tender, drain and chop. Add butter and seasonings to taste. CooL Meanwhile cut fillets in two-inch two-inch strips. Add egg and bread crumbs to cooled spinach. Spread the mixture on each fillet, roll and fasten with toothpicks. Place, cut side up, in greased baking disa and bake at 400 for 20 minutes. Chicken Fondue (Serves 4) V cop finely chopped celery. cel-ery. 1 tablespoon butter 1 cup milk, scalded 1 cup soft bread crumbs 1 cup diced cooked chicken chick-en meat or 6 ounce can 1 tablespoon finely grated onion Y teaspoon pepper 3 eggs, separated teaspoon salt Cook celery in butter several minutes. Combine with milk, bread crumbs, chicken, onion and pepper. Add salt to egg whites and beat until shiny and whites form peaks that fold over when beater is withdrawn. Beat yolks. Pour milk mixture into yolks stirring constantly. Pour yolk mixture gradually over egg whites folding at the same time. Pour into un-greased un-greased 1-quart casserole. Place casserole in a pan of hot water. Bake in a moderate oven (375) until a knife inserted in center comes out clean, about one hour. Toasted Crabmeat Sandwiches (Serves 6) 1 cup flaked crabmeat (6 ounce can) 3 hard-cooked eggs 1 teaspoon minced onion 1 teaspoon Worcestershire Worcester-shire sauce 4 tablespoons mayonnaise teaspoon salt Yi cup grated cheese teaspoon pepper Paprika 6 slices of bread Mix the first seven ingredients into a paste. Toast one side of bread slices. Spread crabmeat mixture over untoasted side of bread. Sprinkle with grated cheese; sprinkle paprika on top. Broil four inches from unit until cheese has melted and lightly browned. Serve at once. |