Show Household Ne WS I 1 aw sunday night suppers even though you expect everyone to have had a noon meal with staying power on sundays people do like to eat when sunday evening rolls roandl to be sure they like food somewhat lighter and food out of the ordinary so its a grand time to leave the beaten path and serve something a little different if you serve leftovers left overs be sure to serve them in a new way or with an unusual accompaniment compani ment like the jellied chill chili sauce ive suggested yd in menu no ill III if you plan a meal especially for sunday night plan one which can be served h help elp yourself style and arrange foods dishes and silver on the table so that guests may serve themselves appetites will be quickened by the eye appealing arrangement ran gement of the table and the air of informality makes sunday night supper a sociable affair these menus are s suited too to serving larger numbers lodge groups church organizations or clubs recipes for the main dish and salad in every menu are easily increased unless you have special recipes and equipment cakes and pastries are likely to be better it if the single recipe is used sunday night supper menus clam chowder wafers assorted relishes lettuce and tomatoes with roque fort cheese Dres dressing pineapple cream tarts beverage tuna casserole orange cherry salad hot rolls i fsr beverage thin slices of cold roast beet beef Jellied Chili sauce mixed vegetable salad toasted loaf cocoa marshmallow cake coffee lettuce and tomatoes with roquefort efort cheese dressing serves 6 1 head ahead lettuce 2 tomatoes vt 14 pound roquefort efort cheese churn crumbled french dressing remove coarse outer leaves from head of lettuce cut into wedges peel tomatoes remove stem end and cut I 1 into n t 0 1 1 a 2 eighths eight hs place in salad bowl with the lettuce add crumbled roque fort cheese and french dressing toss lightly until well mixed cocoa marshmallow cake 2 tablespoons cocoa vz cup sweet milk 2 cups brown sugar beggs 3 eggs ae separated pa 12 4 cup butter 1 teaspoon vanilla extract 2 cups cake flour 1 teaspoon baking powder Vs teaspoon soda vt 14 teaspoon salt cup sour milk place cocoa sweet milk I 1 cup brown sugar and 1 egg y yolk olk beaten in top of double boiler cook over hot water until mixture is well blended cool cream butter and add remaining cup of brown sugar while beating constantly add the ao 10 two remaining egg yolks together with the vanilla extract and mix thoroughly then mix and sift all dry ingredients and add alternately with the sour milk beat egg whites stiff but not dry and told fold into the cake mixture place in 2 well greased layer cake pans and bake in a moderately hot oven degrees approximately 30 minutes lee ice with boiled icing to which 8 marshmallows cut in qu quarters arters have been added jellied chill chih sauce 1 tablespoon gelatin 2 tablespoons cold water I 1 cup chill sauce or catsup soak gelatin in cold water for 5 minutes add to chili sauce which has been heated to the boiling point and stir until dissolved pour into tiny paper cups individual molds or small pan from which the chill chili sauce may be sliced or cut in attractive shapes when firm chill thoroughly before serving tuna casserole I 1 7 ounce can tuna 1 tablespoon lemon juice 1 cup cooked peas I 1 can button mushrooms 2 cups cup s cooked noodles medium width salt pepper and butter I 1 cup milk butter individual baking dishes sprinkle tuna with lemon juice this brings out the tuna flavor arrange alternate layers of tuna peas mushrooms and noodles putting noodles on top season each layer with salt and pepper dot top generously with butter pour milk into dish and top with buttered bread crumbs bake in moderate oven degrees 30 minutes serves 46 4 6 toasted loaf trim top and side crusts from a loaf of white bread cut through the center of the 1 loaf lengthwise cut ting just to the lower crust but not through it then cut cross cri wise spacing the cuts about 2 inches apart brush top and sides generously with melted butter toast in a moderately hot oven degrees until the loaf is golden brown serve hot there are so many points to be considered in planning meals one which is all too likely to be overlooked is this that the dessert is more than something to satisfy the fam ilys sweet tooth it really plays an important part in the menu next week in this column eleanor howe will tell you why and will give you too toc some of her favorite recipes tor for desserts that are different 1 clam chowder serves 6 Vs A cup carrot chopped 2 tablespoons onion chopped idt cups potato chopped 34 cup celery chopped fine 1 pint clams 2 cups water and clam liquor salt and pepper to taste 1 pint milk 3 tablespoons flour 3 tablespoons butter 1 tablespoons parsley ah teaspoon paprika chop the vegetables in small pieces and place in large kettle chop the clams and add together with the clam liquor water salt and pepper cover and cook about vi hour or until vegetables are tender scald milk make a smooth paste of the flour and water add half of this flour paste to the clam mixture and halt half to the scalded milk cook each stirring constantly until the mixture thickens combine and add butter parsley and paprika serve very hot released by western newspaper union |