Here We Go For Some Meatless Mea
Eggs, Cheese, Fish
On Lenten Menus
SlttMnun, Sslrm. Ore, t'lU 21. t3 (Sec
By hUXtNK II I EM
Many woman ar farae with the eweaUy af earrlag a eertala
eumbar af meat! mal h the imm af Leal, torn a R purer
because tky aajoy sneak) featuring ether then aat
Thee days villi M snack malarial ah aid
lV fT1 lag. aad e MMf wWM fad srsdurts la eat,
r " -, mm Ml brlHi km than hi peat years.
L , 1 Mm like I serve risk little oAeaer. other add
1
t maia hea to iMr k af Mk while sttl
ethers mmm
l V( fwttum w wntg mm ai we aiaia aws.
A i , Kw eawiH Mm provide ah iImm el ease
; , Kew mmIH ssVa previa aba age af hM
4 -J ' la plaealag if. Aa aaperlaa almauj "
w aoa.ta a kae nhM (U aVeed li I Hi
I J staffed pNi rfrtt aad re , earved wa Pta.
I I ImMl l Anm imm, BaM ami atml ekk
1 ar of Ibex aae tar nasals esrkag H
CAeese x OiV Omelet
4 egg, separated
nip milk
leaipoea pepper
H cup ibcH pimiento-etuffed
greea olive
1 eup grated Cheddar etwees
(akaut S pound i
H nip) better ar margarine
I H-eunre caa shae-strtng
f i cm kn lad poteteo
Cheese sauce
Combine u yolk, milk sod pepper; mix wall. Baat agg white
until stiff but not dry. Told ll whites, elives and efcmi laU 11
yelk mixture. Melt butter or aiargarta; add aiiva mixture aad cook
aver medium kaat until bottom ta lightly browned. Arrant patataaa
m shallow bakmg paa. Bakt potato and amelrt ia madarat araa
IU orrracji IS tninatc. or until oiimM la aat Tun amalat out aa
aerrini plattrr; lop with potatoaa. Fold ameM. Sorra wkk ckaaaa
aaur. Carih with additional ilkad olive. M deairad. Makaa trr
kp Omm Ihn: MrM t trtlnpua hatUr ar arfarW; aM t
UMnpMM all-purpn (War aad Mraa. CraaaaHy a4d 1 cwp aUlk
aad tat avrr Ww kl. atlrrki( raaUatly, aaM UOckaaad. AM I
tap gratta rkraMar abaaaa iaktal Vi paaad) aad aaaaaa wNb ul aad
arppfr la ImI. Cak aver kw keat, atlrrlag tmliatly, aatfl km
h atrHH.
Egp are at their brat la touffla and the cook caa make a wide
variety of flavored aoufflea ta wit almost any eccaitea. Xat's took at
flak aMiffle, a goad radae la know and vary.,
Fish Souffle
i tablespoon butter
I tablespoon flour
1 cup hot milk
J can salmon
Melt butter la a saucepan, bland la flour, add milk and cook,
stirring constantly until mixture thickens. Add aalmea, finely minced
and onion. Remove from baat, separate egg and baat yolk. Add ta
lightly cooled sauce, rokj la stiffly beatea whites. Turn into ua
graased casserole, aat is a pan af water, bake ia moderate area
M degrees) for M U M mputea. serve hnmediaUry altar remov
ing from avea. Make about 4 servings. A cream sauce at shrimp
and pea, ar ether favored flaver ia good as a topping.
Deviled ttf make a maia dish tee, wbea they get a topping af
a araamy sauce. Make your favorite recipe for deviled eggs, using a
kighly seasoned stuffing, top witk cream sauce and call the disk sa
entree for lunch or supper.
V'
n
a
i
4;
Deviled agt, usually served at salad, new has become main dish.
your fevoriM rule, than give them a generous lopping of piping hot
and serve with melbe toast for criip contrast. This agg Huffing hat
pirn Ian to for color interest.
Make rKa filling by V .'...V, ' -----
cHeeiey cream sauce ' , . . " mmm i MMMaMSMMMMB.
tiny bits of chopped A cheese-olive omelet, served with shoestring potato,' hot I meoo for serving thoso meatWu days. Olrvws maka the
muffins or rolls and a canned fruit, make a vary popular garnish, too. French style omelet take t bit of skill.
S egg yolks
I eu whMas
H taaspoaa salt
tk cup minced anion
Broiled Fish Is
Specially Sauced
Broiled Ask get a flavorful
aaodag wkk a Mead of temate
ketch op, vksegar, Wrosotarkir
sauce and batter. This, we're told.
Is a Mississippi detu favorite, a
real Southera taate, treat
DELTA mai MOIL
S tablespoons batter ar
margarioe. melted
I tabtotpoon vinegar
S tohtoipoons tamata ketchup
1 Uhltipoaa Weirestarshir
t pound fUJeta af sale, kaddock
ar wkJtefisk
Combine first 4 ingredient.
Place fillet aa broiler; brash wttk
sauce. Broil a-Ik minutes each;
broil frequently witk sauce. Garn
ish with parsley ar lemoa wedges.
Makes 4 servings. '
Scrambled
Eggs With
Potatoes
Potatoes aad egg make a maia
disk for Sunday night aoppi
when there's a questioa aa la
what's to make a food mewa. The
scrambled mixture caa be gar
nished aicely with parsley, chives
or plnuento and ft win be aa glan
ereus aa 70a wtab.
POTATO-AND-ECO CBAMBLK
I slicaa baeea
S cup thinly sliced rsw
potatoes
1 teaspoon salt
4 eggs, beatea '
k cup milk
it
' v. - .
' 1
4 1
t - i
n
f 0
.
Eggs maki fha niain dish, with tha aisistanca of cauliflowar and chopped ham. The) Eggs
. Copenhagen, handsome dish es wall as a good tailing one, has a dash of curry powder
m the sauce to intrigue the taste buds. ' - J ' , . !
Cauliflower With Eggs Is Danish
If you ve been racking , your
brains for something new to serve
for lunch, you might consider the
merits of Cauliflower Copenhagen,
a hjncheoq platter that combines
poached eggs and cauliflower. It
makes a delightful light meal and,
witk eggs In the refrigerator and
a package of cauliflower In the
freezer, it's one you. can put to
.gather at a moment's notice, The
snowy-white cauliflower floweret
are arranged in the center of the
planter, 'surrounded by poached
eggs on toast ami, covered with a
creamy curry sauce and a sprin
kling of chopped cooked ham.
' This is a particularly good disk
ta serve at this time of the year,
for eggs are ia plentiful supply
and quick-froze cauliflower ia al
ways in season.
CAVUTLOWER COPENHAGEN
1 package (1 ounce) quick
frozen cauliflower
1 tablespoon butter
2 tablespoons flour
1 teaspoon curry powder '
teaspoon salt ;
X cup light cream , .- '
4 eggs, poached
4 teas', square
V cup chopped cooked ham
Coot: cauliflower as directed an
package. Drain, reserving 1 table
spoon liquid. ,
Melt butter ta saucepan. Add
flour, curry powder, and salt and
stir until blended. Add vegetable
liquid. and cream gradually and
cook until mixture is thickened,
stirring constantly.
Arrange cauliflower aa serving
platter Cover wttk sauce. Place
poached eggs an toast squares
around cauliflower and sprinkle
chopped
earrings.
oa top.
Makes 4
Cook bacoa sucea m a try paa
until crisp. JUrneve from pan. Pry I
the potatoes ia bacoa fat until
they are well hi owned, sprinkling I
with sag when they start to brewa.
Caver paa closely and cook ever I
low heat sjotll potatoaa are tender.
Combine eggs, mux. and pepper.
Pour ever potatoaa ia the pea and I
cook slowly, stirring occasionally, I
until egga are act.
Crumble the bacon and add it
just before taking the pan f:
the beat. Servo at ance. If desired.
sliced boiled potatoes may be used I
instead af raw potatoes. 4 servings.
Fig, Carmel
Icing Good
Dried figs are surely one of the
best of the fruit dried and packed
la the sunny valley of California.
They are filled with natural frail,
sugar (acutally li.
HEAVENLY Fid AND CAHAMEB
FROSTING
14 stewed dried fig, drained
tt cup butter or margarine
1 cup brow sugar (packed
down)
cup top milk
1 teaspoon cinnamon ,
,. 1 teaspoon vanilla
About Stt cups confectioner ,
sugar i .
Drain and dry the etewed figs. I
Snip off their stems. Then cut the I
figs trite uny bits, la a saucepan,
melt the butter and add tha browal
sugar and tha milk.- Heat gently
until the mixture boils. Remove I
from heat, Sth; ia the figs, cia-l
aamoo, vanilla and the confection-1
ers sugar to make a frosting that I
will spread nicely. Add more sugar I
or muss as oesireu i or rigiu ceo- i
sfstoncy. Enough to frost and tal
till two Bine-inch layers. .
1(1
Dear Annabelle...
BE THANKFUL
By NuMe Annie
PEAS
quiet :
DEAR ANNABELLE: I am the Mother of teen-age daugh
ter fifteen and seventeen. I'm teaching them how to cook,
sew snd be good homemaker and they both seem to enjoy
these thing, especially cooking with NULADE egg. They
, know NULADES are always fresh and are so good any way
they fix them. I have one problem, however, and that is
both of my daughter insist on setting the table at every
meal as though guests were coming. I tell them that our
everyday dishes and utensil are good enough; that tha
china and tlverware should be used only oa special occa
sions. Am I right? SENSIBLE MOTHER
DEAR 8ENSIBLE MOTHER: Tea are aa right. Be tksak
f ai, kewever, that year daughters always waat la 4a tkiars
tke best wsy, whether it's aslag lecal faras-fresk NULADE
. egg er year fine silverware aad china. If year "everyday"
dishes really aeed replaciag, k adgkt be a gaed lavestateaL
A to (he silverware sitaatiea, wky aat take advaatage af
NULADkTS offer af gaeat-eaality stainless steel flatware?
Fear-piece place settings valued at $l-f 5 are years far ealy
75e per aettiag. Tea will flad the detaila taside every
NULADE eartoa.
CmMtmtUl T.Oilj ivt baaT Idwf PMckT SWrrt Iwttt The
mmtf tUm yea md kawr aaaat ee h A Ikay NULAMT Yaw
ytMe flaW MB fc pfcaWlaff aVSMI aVMhtMlesv!) tMpfeS MJaa
LOCAL PAIM-rtlSM
V
f--
e
kem
from me
- 'x' -
' J - t
. , '-4 '
q can fmf
Jem's Spaghetti
r
and enjoy Italian spaghetti and
sauce of a quality you've never before
been able to buy n a food store
Yev caa net knew my heppinets, in
bringing to yoa this culinary delight. Its
acclaim has beea the pride of our family,
in the Province of Pesaro, Italy, for ever
200 years.
In my authentic Ratten recipe sauce you wiD taste the true Buratti
Paulucd flavor aad quality for I have followed the family recipe with
great care. I aae the same kind of Italian plum tomatoes, lender, lean
beef, finest olive oil and spices. All slowly cooked snd simmered (or
hour. This flavor can only be preserved kettle fresh wbea the sauce Is
kept eperwJ from the spaghetti. This i made possible by my unique
Divider-Pak. Saaee is ia one can. Long spaghetti, ready for quick cook
ing is in the other caa with a package of Pannessa cheese. With the
contents of these two can yoa wiQ prepare the finest spaghetti your
family ever tatted. Spaghetti such aa was available only ia fine Italiaa
restaurants.
To my mother, Mkhelina Bvretti PeulvccL who handed down the
recipes to me, I proudly dedicate the foods marked Jeno's.
4 different sauces ta cheese from: Meat sauce, sauce with meat ball,
mushroom sauce, snarinara sauce.
Italiarw
I rfT:V.if II ' '
1 fV . ma m I ' f I m m
y -. ,
ntrtl l r diyidii.
LliV J v.7 I air wiv
''1lan:Rhlaltl J
69
Just like finding
Sffc aa ary Mariaara (rnestJe)
i . - .
nnnnn ttlsformwi,h
UUiJiVSiU Lb hYO Jeno's labels
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I Ha3al '
I "wry
I .tMt eHoe eaplret M
Aarl 3a 151 (Urn w to a famrr)
l
a ' 11
rrMa
CaWl JCk"aV Spf0Bsy9ff
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1 n
convenient I
" so good
;rt salads v
ft I
Nuladc
aal ss tmm tA. saa JOt, BiAaX
T .1
'It
can iffTO tump
BL M 1
jk- s 4 -