Planning
Is
Mecessairy Foir
N
tmi
(LMiras Lin
Hot Sandwich
Tasty Entree
At Noontime
Attractiveness and good nutrition
are achieved in this lunch for the
youngster who eats at home. It
features corned beef on a potato
patty, a marinated green bean and
onion salad peach tapioca pud
ding and milk.
Corned Beef-Potato Sandwichi
1 package (12 ounces) quick-froz
en potato patties
Butter or margaine, softened
4 slices corned beef
1 tablespoon prepared mustard
.Mustard Sauce (optional)
Preheat broiler. Put frozen no
(ato patties on a baking sheet and
spread with softened butter. Broil
5 inches from heat until golden
brown 5 to 7 minutes. Turn
patties, spread with softened but
ter, and broil 5 to 7 minutes. Top
patties with corned beef and spread
witn mustard. Broil about 3 mm
utes. Serve with Mustard Sauce, if
desired. Makes 2 or 3 servings.
To make Mustard Sauce; Melt 1
tablespoon butter in saucepan. Add
in tablespoons flour to make a
paste; gradually add 1 cup milk.
Cook until thickened. Remove from
heat. Blend in 1 tablespoon pre
pared mustard.
Peach Tapioca
1 package (12 ounces) quick
frozen sliced peaches
1V4 cups peach juice and water
2 tablespoons quick-cooking tap
ioca V cup sugar
H teaspoon salt
1 tablespoon lemon juice
J.i cup cream, whipped (optional)
Thaw fruit just until it can be
Separated; drain well. Measure
juice and add enough water to
make 1V4 cups.
Combine tapioca, sugar, salt and
peach juice and water in sauce
pan. Cook and stir over medium
heat until mixture comes to a boil.
Add peaches and bring to a boil
again, stirring constantly. Add
lemon juice, blend, and remove
from heat. Cool, stirring once after
15 to 20 minutes. Chill. Before serv
ing, fold in whipped cream. Makes
4 or 5 servings.
Green Bean Salad
1 package (9 or 14 ounces) quick
frozen cut green beans
' i cup vinegar
! J4 cup water
2 tablespoons olive oil
J 2 tablespoons chopped onion
; teaspoon salt
! 'A teaspoon sugar
1 teaspoon Worcestershire sauce
Dash of pepper .
Cook beans as directed on pack
age: drain. Combine remaining in
gredients and pour over beans.
ChilL Serve on crisp lettuce. Makes
3 servings with a small package
of beans; 5 to 6 servings with a
large package of beans.
t6pj ' Ftp y -"s
. hearty
' I" J&';y " I i
Not Much Advance Preparation
Necessary For Making Chowder
With the children back at school
and the weather getting cooler,
mothers must pay more attention
to the evening meal. The main
dish must be hearty and nutritious
as well as appealing to the appe
tite Here's a chowder that meets
those needs. It's truly delicious.
It's nutritious, too, because it com
bines whole milk, bght cream.
Cheddar cheese, sausage meat and
chicken broth with ever ready
packaged sliced potatoes.
The ease of making this chowder
is another good feature. None of
the ingredients need much advance
preparation. The pork sausage is
alrcadv ground for you. The broth
comcs'from a can on your pantry
shelf and the sliced potatoes come
from a package. (These potatoes,
by the way, need little storage
space and keep almost indefinite
ly )
u-iih mouth-watering chow
der pictured here, we suggest a sal-
ad of mixed greens, corn bread1
I
M f?
m
SECOND SECTION
Yeast Batter Good For
Fritters, a delicacy in puffy
brown jackets, may he made with
a great variety of fruits, vegetables
and meats, according to the theory
and taste of the cook.
When made with a yeast-raised
batter, fritters have the same nut
like flavor of home-baked bread.
Fruit fritters, made with fresh or
canned fruit, are at home served
Dlain with the meat course or
topped with a sweetened sauce for
a delicious dessert. Whip up the
batter before you start preparing
the rest of vour dinner and there'll
be plenty of time for tha yeast ac
tion to take place before you're
ready to cook it.
Right now is the ideal time to
buy active dry yeast lor your iuu
and winter baking as it is being
sold in the thrifty-three package
three packages for the price of
two. The expiration date is marked
family supper
squares and a pot of steaming hot
coffee milk for the children, of
course.
Potato Sausage Chowder
1 cup diced onions
a cup finely chopped celery
2 tablespoons butter
1 can (13'4 oz.) condensed
chicken broth
1 teaspoon salt
teaspoon pepper
1 cup packaged sliced potatoes
I'i cups milk
'i cup light cream
1 teaspoon chopped parsley
U lb. (about 1 cup) Cheddar
cheese, cut in very small
pieces
'i lb. ground pork sausage
Saute onions and celery in but-
tut until enft hut mtt hmu-nnrl AH1
chicken broth, salt, pepper and'cheese begins to melt. Meanwhile
packaged sliced potatoes. Cover j frm sausage into very small balls.
and bring to a boil. Reduce heat riace "wet ana iry unm wetl
and boil until tender, about 20 . browned on all sides. Add to chow-
minutes. Arid milk, cream, pars
ley, and cheese. Heat just until
THURSDAY, SEPTEMBER 21,
. for lunch of home
on the label so that you can be
sure of excellent results.
Peach Fritters
Vi cup warm (not hot) water
1 package active dry yeast
3 tablespoons sugar
1 tablespoon shortening, melted
Vj teaspoon salt
Mi teaspoon cinnamon
1 egg, beaten
1V4 cups sifted enriched flour
1! cups canned peaches,
chopped and drained
Measure warm (not hot) water
into a large mixing bowl. Sprinkle
in yeast. Stir until dissolved. Stir
in sugar, shortening, salt, cinna-
mon and egg. Add flour. Stir ahoutl
Milk-Made Dishes Are Rich
In Body-Building Nutrients
Everyone should have some milk
every day, but the amount needed
varies. Young children should have
the equivalent of 3 to 4 cups. Teen
agers need 4 or more cups. Adults
need 2 or more cups. Pregnant
women require 4 or more cups,
while nursing mothers should have
6 or more cups. These require
ments can be met easily when
milk, as evaporated milk, is used
liberally in cooking. Being a whole
milk concentrate, evaporated milk
is in fact double-value milk that
is, one cup of evaporated milk
equals two cups of whole milk. The
milk-made dishes here show the
variety of ways in which milk can
be eaten. Being low in cost, evap
orated milk also helps to stretch
the food dollars.
Best-Ever Pancakes
2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 egg
1 tall can evaporated milk
(1 2-3 cups)
i cup water
V4 cud shortening, melted
Sift the flour with the baking
powder and salt into a mixing
bowl. In another bowl, beat the
egg slightly, then stir in evaporat
ed milk, water and melted shorten
ing. Pour all at once into the flour
mixture and stir until all the large
lumps are gone (batter should still
have small lumps). Pour 14 cup
batter at a time onto a hot griddle
or into a frying pan. Cook until
first side is brown and bubbles
form on the top, then turn and
brown on second side. Makes 20
pancakes (6 servings). Each pan
cake contains the equivalent of
slightly less than 3 tablespoons of
whole milk.
Tuna Macaroni Loaf
2 cups uncooked elbow macaroni
1 quart boiling water
1 teaspoon salt
1 cup shredded sharp Cheddar
cheese (14 lb.)
1 tall can evaporated milk
(1 2-3 cups)
2 eggs
Vi teaspoon salt
1 tablespoon grated onion
1 can (about 7 oz.) tuna
Cook macaroni in the boiling wa
ter with the 1 teaspoon salt until
macaroni is tender. Drain macar
oni, rinse with hot water, then
drain again. Mix cheese and evap
orated milk in a saucepan, and
place over very low heat, stirring
until cheese is melted and sauce
is smooth. Remove from heat,
Beat eggs, then add the H tea-
der just before serving. Makes 5
hearty servings.
222-61
Fritters
1 minute or until well blended.
Cover. Let rise in a warm place.
free from draft, about 40 minutes
or until doubled in bulk. Stir bat
ter down. Stir in peaches. Drop bat
ter by teaspoonfuls into deep hot
fat at 375 degrees F. and fry about
3 to 5 minutes until golden brown.
Turn just once during cooking.
Serve with Peach Preserve Sauce.
Makes about 2 dozen small fritters.
Peach Preserve Sauce
Combine Vi cup peach preserves
with 3 tablespoons water in
saucepan. Cook, stirring constant
ly, until blended. Remove from
heat; stir in 1
teaspoon lemon
juice. Servo hot,
spoon salt, onion, macaroni and
cheese sauce, and mix well. Drain
tuna and flake tuna with a fork.
Add to macaroni mixture, mixing
well. Pour into a greased loaf pan.
Bake in a preheated moderate
oven (350 degrees F.) until set,
about 1 hour. Makes 6 servings.
Each serving contains the equiva
lent of more than Vi cup whole
milk.
Potato and Cabbage Soup
1 medium onion, chopped
2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
3 cups water
2 medium potatoes, peeled and
diced
2 cups chopped raw cabbage
1 tall can evaporated milk
(1 2-3 cups)
Cook onion slowly in the butter
until tender. Stir in flour, salt and
water. Add potatoes and cabbage
and cook until tender. Stir in evap
orated milk and heat until hot.
Makes 4 servings. Each serving
contains the equivalent of more
than 3i cup whole milk.
Country-style Greens
1 pound fresh spinach or mus
tard greens
4 slices bacon
Vi cup flour
2-3 cup evaporated milk
a4 teaspoon salt
V-i teaspoon grated onion
1 tablespoon vinegar
Wash spinach or greens thorough
ly. Break off and discard stems.
Place leaves in a large kettle, cov
er with a lid, and cook over very
low heat until tender. (Water that
clings in leaves is sufficient for
cooking.) Meanwhile, fry bacon un
til crisp, then remove and set
aside. Stir flour into bacon drip
pings, then add evaporated milk,
salt and onion. Pour liquid off spin
ach or greens into evaporated milk
mixture, mixing well. Cook over
low heat, stirring occasionally, un
til thickened. Crumble bacon into
sauce, then stir in vinegar. Pour
over spinach or greens and mix
lightly. Makes 4 servings. Each
serving contains the equivalent of
i3 cup whole milk.
Peanut Butterscotch Pudding
1 pkg. (about 4 oz.) butterscotch
pudding and pie filling mix
(not instant)
2 3 cup water
1 tall can evaporated milk
(1 2-3 cups)
Vt cup peanut butter (chunk
style preferred)
Stir water and evaynrated milk
into pudding mix in saucepan.
1961
Cook and stir over medium heat j milk is the perfect "flavor-blend-until
thickened. Remove fromicr" in a vegetable casserole. Both
heat; stir in peanut butter. Cover of these dairy foods also add gen
pan, cool, then chill. Makes 6 serv- erous amounts of high quality pro
mi's. Each servinz contains the tein as well as minerals and vi-
'equivalent of more than Vi cupltamins to compliment a variety of
iwhc:c milk.
Cowboy Lunches Pleasant
Temptation To Youngsters
Chuck Wagon Lunch
Sliced Bologna On Bun
Pickle Slices
Cream Soup in Thermos
Quartered Orange
Date Apple Cookies
The end of summer means the
end of carefree vacation time and
back to school for younger citi
zens. And for Mother it means
planning well over 150 interesting
nutritious lunches for each hun
gry youngster this year.
An ideal little lunch box for that
junior cowboy begins with cream
of vegetable soup that is tasty and
offers some of the vegetables he
needs. Helpful hint to keep soup
as hot as possible pour into a
thermos that has been rinsed with
hot water. Also, to keep thermos
bottle sweet, clean it with a bak
ing soda solution. An interesting
lunch box, thermos, napkins or
other "accessories" often make
the food more appetizing!
for a sandwich designed for the
junior-sized cater, try slicing cook
ed bologna on a hot dog bun cut
in thirds. And pickle slices are a
perfect relish for the hot dog"
sandwich.
Now for the just right dessert-
Date Apple Cookies. They are
CREDIT LINES
Pictures and accompanying
stories: General Mills, Inc.;
Birds Eye; Munute Sliced Po
tatoes. Wheat Four Institute.
Stories: American Meat In
stitute, California Foods Re
search Institute, National Dairy
Council. J. Walter Thompson
Co.
Novel Cookies
Pretzel Shaped
Molasses Pretiel Cookies
5 to 5Va cups sifted enriched
flour
teaspoon baking soda
!i teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1 cup shortening
Vi cup sugar
1 cup dark molasses
1 egg
Granulated sugar
Sift together 5 cups flour, soda,
salt and spices. Cream toeether
shortening and sugar. Add molass
es ana egg and mix well. Add dry
ingredients and stir with a snoon.
then knead by hand until well
blended. Add additional flour If
needed. Dough should be stiff but
pliable. Break off pieces of dough
about 1 inch in diameter, and roll
under palms of hands, on lightly
floured board or pastry cloth, to
form ropes Yt inch thick and 12
inches long. Twist into pretzel
shapes, flace on lightly - greased
baking sheet. Bake in moderate
oven (350 degrees F.) for 15 min
utes, until very lightly browned.
Carefully remove cookies from
baking sheet and dip into sugar
at once. Makes about 4 dozen
cookies.
Jit n mum in .i Hi i mini a f m mw M4'ywy;gFy1
Vegetable Medley Sparked
To the imaginative cook, cheese
is a food that can help change or
dinary vegetables into dishes with
new sparkle and taste appeal. The
many varieties of cheese such as
blue, Swiss, Cheddar, cottage and
others can be combined with veg
etables to add flavor, variety and
food value to meals.
Cheddar is one of the most pop
ular cheeses to combine or shred
on top of your favorite vegetable
dish. For example a quick gar
nish of shredded Cheddar cheese
on hot cauliflower or cabbage will
transform them from the usual into
the unusuaL A rich cheese sauce
I made with Cheddar cheese and
I succulent vegetauies.
made by simply adding abundant
apples and nuts to date bar mix.
The result is a moist, chewy, date
cookie full of apple chunks; a good
cookie jar cookie that packs well
in school lunch boxes.
An orange is a good fruit to in
clude in any lunch, and the mem
bers of the younger set love to
eat their oranges right out of the
hand. So why not quarter the or
ange leaving on the peel? It's easy
to pack using aluminum foil that
holds the sections together.
Here is the recipe for Date Ap
ple Cookies:
Date Apple Cookies
Heat oven to 400' (mod. hot).
Mix dato filling from date bar
mix with V4 cup hot water. Blend
in crumbly mixture, 1 egg, 1 cup
finely chopped unpared apple, and
Vi cup chopped nuts. Drop tea
spoonfuls about 2" apart on light
ly greased baking sheet. Bake 8
to 10 min. Makes about 4 doz.
Memorable Dessert
Is Taste-Appealing
When the occasion is supposed to
be memorable, make sure that din
ner is by serving "Peach-Coconut
Cream Pie.' Here's a real dessert
production but certainly not off
any assembly line. It combines
juicy canned cling peaches, flaked
coconut and all sorts of taste-appealing
ingredients in a refrigerat
ed delight. Topped with whipped
cream and garnished with peach
slices and coconut, this dessert
gives a flavorsome new meaning to
Uie word pie.
Peach-Coconut Cream Pie
1 (1 lb. 13 oz.) can cling peach
slices
3 egg3
3'3 tablespoons sifted all-purpose
flour
2 tablespoons cornstarch
H cup rich milk
"i cup sugar
',4 teaspoon salt
2 tablespoons butter or margar
ine 1 tablespoon lemon juice
'it teaspoon almond extract
1 teaspoon vanilla
i4 cup flaked coconut
1 baked, cooled 9-inch pie shell
Drain peaches; measure 1 cup
slices and crush coarsely; save
remaining slices for garnish. Beat
1 egg plus 2 yolks and blend with
ciusituu pvucuus, iiuui, cumsiui un,
milk, Vi cup sugar and salt. Uook Uor tne neamiy luncuomng oi
over direct heat, stirring frequent-1 body tissues their growth, main
lv. unlit mixture is hot. Then nlacel tenance and repair, children ac-
ovcr boiling water and cook until
thickened, stirring now and then,
about 10 minutes. Remove from
heat and stir in butler, lemon
iuice and flavorings: cool. Beat rc-
mainine 2 eee whites until stiff:
beat in remaining Y cup sugar
to make meringue. Fold into cooled
peacn mixiure aiong wnn n cup
coconut. Turn into baked, cooled
pio shell. Refrigerate for several
hours, until set. Garnish with re
maining peach slices and coconut.
Makes 1 (9-inch) pic.
Note: Pie may be topped with
sweuiuueu wiiiitiJeu ttuitiii uuiirtui
Earnishine with peach slices and
coconut, if desired.
molassts pretzel cookies
The next time you want to add
a sparkle to your vegetables serve
Vegetable Medley Casserole. To
complete this menu serve: grilled
meat patties, shoestring potatoes,
lettuce wedges, French dressing,
bread, butter, strawberry ice
cream and milk.
Vegetable Medley Casserole
2 cups cut green beans
2 cups celery crescents or slices
2 cups coarsely shredded cab
bage 2 tomatoes, peeled and thickly
sliced
'A cup butler
' cup flour
2 cups milk
1 cup shredded Cheddar cheese
(V ;.ound)
Salt and pepper to taste
Additional shredded cheese
' Cook beans until almost tender,
mm N
, chuck
Keep Meat On Daily Menu
To Provide Protein Needs
Buy a couple packages of cold
cuts, and you'll have sandwich fill
ings for a week of school lunch
boxes, says the American Meat In
stitute. For example, one day the
sandwich might be made of bolog
na slices. The next day the bologna
might be ground and mixed with
chili sauce, minced green onion
and a bit of horse-radish to make
an entirely different filling, ine
third day the sliced bologna might
be sandwiched with thin-sliced dill
pickles for still another version.
Cookie, for After-School Plek-Up
Make a big batch of cookies to
serve -vher the children arrive
home from school. Lard-made cook-
ins nrnulrtn nlontv nf renttv food
enor Jor hmlgri youngsters. The
fat can be used equally well in
crisp drop cookies or light and
tender bar cookies, suggests the
American . Meat Institute.
1 rrowin ana iwrjtimi
cording to their age and weight
need iid to three times more pro-
tein per pound of body weight than
do adults, only generous amounis
of top duality protein foods can
sntisfv the daily protcn needs
children ind adults.
Protein from animnl sources
particularly euccuve mi utu
ing of ner- tissue needed for growth
and for maintenance and repair
of body tissue because it supplies
goodly amounts of all of the es
sential amino acids required for
these bodily functions, reports the
American Meat Institute.
To keep your youngsters on
1 their toes," in buoyant good health
By Cheese
then add celery and cabbage, and
cook for 2 or 3 minutes, or until
celery is heated through, but still
crisp. Drain thoroughly. Melt but
ter in a saucepan over low heat,
blend in flour. Add milk stirring
constantly. Cook until sauce
smooth and thickened. Add 1 cup
of cheese and stir over low heat
uitil melted. Season with salt and
pepper to taste, and gently fold
cooked vegetables thru the mix
ture. Transfer to a buttered shal
low baking dish and top with sea
soned tomato slices. Sprinkle with
additional cheese and place under
broiler heat to melt cheese and
soften tomato. Or, bake in a 400
devree oven for 12 to 15 minutes,
or until heated and beginning to
brown. Servo at once. Makes 6
generous servings. Note: This com
bination should not overcook or
stand since tender crispness of veg
etables u part of its appeal.
wagon lunch
with enough resistance to ward off
illnesses, keep meat on their daily ,
menus, aiari mem oil to school or
play each day with a heartv break.
fast featuring meat. Give tha
youngsters a protein-rich lunch,
even if it is simply a meat sand
wich, glass of milk and a fruit des
sert. Then finish the day with a
nourishing meal of meat and do.
tatocs, a green or yellow vege
table, some crisp relishes, bread.
dessert aid more milk
Eating High Off thr Hog
A common expression, "eating
high off tne nog .. stems',,. tn
fact tnat loia ch and r
come ron, tho up sectjon of tj,B
nnlmn1 .1 a : .. . .
'r'n
when n nnrann auiltoiioii f,.nm
standard dipt nt unit nnrk tn li!n
roasts, he was indeed living well
D.ni '.
What's a "cottage roll"? It Is a
smoked pork shoulder butt, a han
dy pork cut that usually makes
two meals - for . an average-sized
family, says the American Meat
Institute.
Freeze Lunchbox Sandwich-aa
It's an easy matter to prepare
of a hnlnh nf Bnrli1ih. .i n tin,.
and then freeze them for use in
is Juncliboxes later on. arrnrriins tn
tne American Meat Institute. You
could do a week's supply of sand
wiches at one "sitting" and they'd
be ready for quick insertion into
both a man's and- the children's
lunchboxes.
Almost all meals used (n sand
wiches freeze well. Particularly
good are canned luncheon meats,
leftover sliced roast beef, sliced
roast pork and bake? iam. Al
though meat spreads can be used,
too, minimt'm amounts, of salad
dressing, mayonnaise or chopped
raw vegetables should be used as
none of these freezes well.
Sandwiches should be wrapped
with a regular freezing paper if
you're storing them for more than
one week. Frozen sandwiches thaw
in about three hours at room tem
perature, so you can take them
from the freezer just before your
child leaves for school and they'll
be ready to cat at lunchtime. Once
thawed, sandwiches should be eat
en promptly as they spoil rapidly.
Royal Eating
Legend has it that one of our
favorite meats was such fine eat
ing that an English king knighted
it and gave it the title. "Sir Loin.
Just as the king was impressed
with the sirloin steak, so are we
impressed with its tenderness and
fine flavor. Besides the sirloin,
there .-.re club, T-bone and porter
house steaks, equally as good tast
ing and easy to cook, reports the
American Meat Institute.
ELEGANT CAKE
Here's an easy, yet elegant-look
ing 4-laycr cake. Cut two 8-inch
layer cakes into two thin layers
and put together with a prune
whip filling. Soften 2 teaspoons
plain gelatin in Vt cup prune cook
ng liquid and dissolve over hot
water. Stir gelatin and Yt cup sug
ar into 2 cups cooked prunes, cut
in small pieces. Cool until slightly
thickened, then combine with 1 cup
cream, whipped until stiff. A sprin
kling of confectioners' sugar is all
the frosting required.
PEACH DESSERT
Slip this dessert into the oven
just before you sit down to the
dinner table, then serve it warm
and luscious at dessert time. Put
6 canned cling peach halves in a
flat baking dish. Combine Vi cup
each brown sugar and orange Juice
and boil 3 minutes until slightly
thickened. Pour over peaches and
top with coconut and marshmal
lows. Bake in moderate oven about
20 minutes.
CHOCOLATE RAISINS
The secret to making chocolate
covered raisins is to melt the choc
olate very slowly. To 2 cups of
raisins, use 8 ounces of semi-sweet
chocolate, melted over warm wa
ter. Stir the raisins into the choc
olate, then drop by teaspoonfuls
onto waxed paper.