OCR Text |
Show mm H ' H .II. II' HI I'Ll II iV Ji'ijfTX 7 FT??! U0OSBM01D g" m' "v "?"jh$&"--,'!i"w -VMS' w.ww-oyy wyw -W - --vr (" J " s ' " " ' - , ' J i - : l a V: I "... Vi - l "-r '7"! Serve Salads for Afternoon Snacks (See Recipes Below) Entertaining Easily o ' Wartime brought back a simplicity simplic-ity of entertaining which will last for some time. We learned that an laborate meal need not be served for a gathering to be successful. In fact, the simplest of food well prepared pre-pared and nicely served will bring cheers from any crowd. A salad with tiny sandwiches served with tea is ample refreshment refresh-ment for an afternoon meeting of the club. A mouth-watering coffee cake with coffee is ideal for an evening get-together. Chocolate milk and sandwiches or a casserole is perfect fare for the children's party. With sugar still among the scarce items, it's a good idea to conserve on this precious foodstuff whenever possible. Judicious use of sugar substitutes will pull you through many a scarce period, and salads and sandwiches served with beverages bever-ages will take care of the other times. When selecting a recipe, check over the amount of sugar required m ' J n before starting to . I mix so that you iff I w n0 ke cauSht "" ""y short-handed. z7?- - J-i Consider also fe't'-''yl- wnether jt Is wise jJP to use, say two PtifTtt cups of sugar for a cake, or whether a cake with half or less of that amount couldn't do just as well. It often will. . . Many cookies and dessert sauces can be made just as sweet without sugar. These little economies will save sugar for the times when you really need it. Here are two versatile salads which can easily meet entertaining needs. Both can be served with thin strips of sandwiches to act as a main dish. Molded Main Dish Salad. 1 tablespoon unflavored gelatin 14 cup cold water 1 cup tomato juice 1 small can salmon, flaked 2 diced, hard-cooked eggs cup chopped celery 1 tablespoon chopped onion 1 teaspoon salt Yt teaspoon pepper Salad greens Soften gelatin in cold water. Heat tomato juice to boiling. Add gelatin and stir until dissolved. Chill until partially congealed. Flake salmon; add. Add remaining ingredients. Place in individual ring molds or one 8V4-inch mold. Chill until firm. . Unmold on bed of lettuce greens J'and serve with trench dressing or mayonnaise. ' Frozen Fruit Salad. (Serves 8) 1 cup cottage cheese teaspoon salt 1 cup pineapple, finely diced 1 cup cherries, pitted 1 cup peaches, sliced or diced 2 oranges, diced 8 marshmallows, quartered 1 cup whipping cream H cup mayonnaise Combine cheese, salt, fruits and marshmallows, tossing together Lynn Says: Keep well-groomed: Art gum ft. or wall paper cleaner may be used on light-colored felt hats and kid gloves for cleaning. Light - colored furs may be cleaned and much improved in appearance by rubbing well with com meal or flour. Shake out throughly and then brush well. To prevent blisters from new shoes, cover irritated surface or place where shoe Is most likely to rub with a small piece of adhesive ad-hesive tape. To mend woolen garments, ravel rav-el a thread from the cloth itself and use for darning. Lynn Chambers' Menus. Roast Loin of Pork Candied Apples Sweet Potatoes, Baked Buttered Brussels Sprouts Biscuits with Jam Beverage Pineapple Cole Slaw Citrus Chiffon Pie lightly with a z-sr- fork. Chill. Whip cream until stiff and combine M S ljghtly with may- rAv-3 JJI onnaise. Fold in KM cheese mixture. PSLtOfTA J, Place in freezing fijyvSiVji tray for three to four hours; or, pack in equal parts of ice and salt for four hours. Serve on crisp lettuce and garnish with additional whipped cream blended with mayonnaise. Sandwich Fillings 1. Combine 2 cups ground ham, 5 tablespoons mayonnaise, 5 tablespoons table-spoons prepared mustard and use on whole wheat or rye bread. 2. Mash 3 ounces of cream cheese with 1 tablespoon Worcestershire sauce and 2 tablespoons finely cut chives. Use with rounds of whole wheat, or white bread. 3. Combine chopped hard-cooked eggs with minced celery, onion juice, chopped sweet pickle and mayonnaise to moisten. This is good on any type of bread. 4. Combine cottage cheese with chopped dates and preserved ginger and spread on white bread. 5. Mix cottage cheese with chipped, crisp bacon and add salad dressing to moisten. A fruited coffee cake is always delightful because it has flavor and is appealing to look at. Here is the quick type which uses an easy method meth-od with a choice of fruit. Fruited Coffee Cake. 2 cups flour 3 teaspoons baking powder Yi teaspoon salt Ys cop sugar Yi cup fat 1 egg, beaten 1 cup milk 8 apricot halves or 4 peach halves or pineapple slices Sift flour once, measure. Sift flour, baking powder, salt and sugar together. to-gether. Cut fat Into dry ingredients until mixtu.e re-.sembles re-.sembles coarse &f--rA. corn mea- Corner Corn-er ASC bine egg with TiC A I milk' Add to dry r-h ) ingredients. Stir lagsiBl only until mixed. SyCr3 Pour into greased -l.Si ST' B-inch-square pan. Leave apricots whole and cut peaches or pineapple in half.' Arrange Ar-range fruit over top of dough. Mix 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon fa together. Sprinkle this mixture over the top. Bake in a moderate (375-degree) (375-degree) oven for 30 minutes. If you want to serve a light dessert des-sert for an afternoon club meeting or evening snack. It can be made entirely without sugar. Orange juice and prunes offer a flavorsome combination. com-bination. Frozen Orange Prune Whip. (Serves 8) 1 egg white H cup extra-sweet corn syrup, golden type M cup prnne pulp 1 cup cream, stiffly beaten H cup orange juice M teaspoon grated orange rind 1 tablespoon lemon jnlce Beat egg white stiff. Gradually beat in syrup. Add prune pulp (made by rubbing cooked prunes through a sieve or by chopping fine) folding it in thoroughly. Chill cream until very cold, then whip until un-til stiff. Add orange juice, grated rind and lemon juice to cream. Combine prune and cream mixtures and freeze in refrigerator tray until firm. Released by Western Newspaper Union. |