Illinois Valley News. Thursday, March 6, 1941 Page Three WHO’S NEWS By CHERIE NICHOLAS THIS WEEK By LEMUEL F. PARTON (Consolidated Featurea—WNU Service.) VEW YORK.—In 1918, there was a tall, gangling young man in charge of a crew of men who were making lewisite gas. in a hide-out near Cleve­ Chemical Expert land. A vet­ Speak» Softly, So eran officer advised him Nothing Blow Up to give or- ders in a low tone of voice and speak slowly and cautiously. There were human and chemical tensions there, intermingling, and a sharp word might twitch a workman's nerve and cause trouble. THIS PUDDING FAIRLY SHOUTS ‘TRY ME!’ (See Recipes Below) ADD ONE CUP OF IMAGINATION blankets should be served piping hot. My Style Spaghetti. (Serves 5 to 6) (4 cup olive oil 1 small onion, chopped 1 green pepper, seeded and chopped 1 pound ground beef 1(4 teaspoons salt 1 cup tomato puree 1 tablespoon Worcestershire sauce M cup grated cheese 1 cup canned corn M package spaghetti, cooked Heat olive oil in frying pan and add onion, green pepper and ground beef. Fry until brown and then add the salt, tomato puree, and Worces­ tershire sauce. Stir in the grated cheese together with the corn and cooked spaghetti. Place in buttered baking casserole and bake in a mod­ erate oven (350 degrees Fahrenheit) for approximately 40 minutes. Honey All-Bran Spice Cookies. (Makes 2(4 dozen cookies) ¥4 cup shortening M cup honey M cup sugar 1 egg 1 cup All-Bran 1(4 cups flour M teaspoon salt 1 teaspoon baking powder ¥4 teaspoon soda (4 teaspoon cloves 1 teaspoon cinnamon 1 cup seedless raisins Blend shortening, sugar and honey thoroughly. Add egg and beat un­ til creamy. Add bran. Sift flour once before meas­ uring. Add salt, baking powder, soda, cloves and cinnamon. Com- “ bine with raisins. — Add to first mix- — ture and beat — well. Drop dough by teaspoons on lightly greased bak­ ing sheet about 2M inches apart. Bake in moderate oven (350 degrees Fahrenheit) about 12 to 15 minutes. Cheese Soup With Rice (Serves 5) 1 cup cooked carrot (very finely diced) 4 cups milk 1 tablespoon chopped onion 2 tablespoons butter 2 tablespoons flour 1 cuj> grated cheese 2 tablespoons chopped pimiento 2 egg yolks 1 teaspoon salt ¥4 teaspoon white pepper M cup rice (cooked) Add carrot and onion to milk and scald. Melt butter in saucepan, add flour and blend to a smooth paste. Add milk gradually to flour mix­ ture, stirring all the time. Add cheese, salt and pepper, stirring un­ til cheese is melted. Pour over well-beaten egg yolks, stirring con­ stantly. Serve at once with spoon­ ful of hot cooked rice. Mexican Spaghetti. (Serves 8 to 10) M pound spaghetti 1 can peas (No. 2) M pound raw ham (ground) M pound American cheese (grated) 1 can tomatoes (No. 2) M cup green pepper (cut fine) 1 tablespoon pimiento (cut fine) 2 tablespoons butter (melted) 1 teaspoon paprika 1 teaspoon salt M teaspoon pepper Bacon strips Cook the spaghetti in boiling, salt­ ed water. Drain. In a baking dish arrange layers of spaghetti, peas, ground ham and cheese and com­ bine tomatoes, green pepper, pimi­ ento, butter, and seasonings. Pour over the spaghetti. Cover with grat­ ed cheese and top with bacon strips. Bake in a moderate oven (350 de­ grees Fahrenheit) for one hour. Refrigerator Hamburgers. (Serves 5) 1 pound hamburger 2 tablespoons finely minced onion ¥4 cup chopped green pepper 1 teaspoon salt 1 tablespoon prepared mustard 1 tablespoon horseradish Mix all ingredients together, and shape into a roll 2'4 inches in diam­ eter. Let stand in the refrigerator several hours or over night. When ready to use, cut in slices % inches thick and fry or broil as for regu lar hamburgers. Once upon a time a friend told me that to her the addition of ‘‘one cup of imagina­ tion” was the most important ingredient that could be used in any recipe. So whole heartedly do I agree with her that today I want to give you a number of recipes to which that ingredient, imagination, has been added. In fact, so successfully has this been done that each of these recipes is different, yet each is de­ licious — each fairly shouts "Try me!" These recipes, moreover, have been chosen as luncheon favorites because, of all of the meals of the day, the family luncheon some way seems to be most neglected. Take the baked apricot and tapi­ oca pudding for example; have you ever before thought of serving a cof­ fee sauce with such a pudding? Yet the blend of flavors which results from combining this particular pud­ ding with this particular sauce is really delicious—long to be remem­ bered. Sausage Stand-Up. (Serves 4 to 6) 1 8-ounce package spaghetti (broken small) 1 pound breakfast sausages % cup minced onion 1 clove garlic (minced) 4 tablespoons parsley (finely chopped) 1 can tomato paste (6-ounce) 1 cup water l¥a teaspoons salt ¥a teaspoon pepper % teaspoon sugar % cup grated cheese Cook broken spaghetti in boiling water (6 cups).(l teaspoon salt per quart water) un­ til tender, about 20 minutes, then drait Place sau­ sages in skillet, add ¥4 cup of wa­ ter and cook until nicely browned, about 15 minutes. Saute onion, gar­ lic, and parsley in sausage fat for 5 minutes, until onions are yellow and transparent. Remove from fat and combine with tomato paste and seasonings. Combine spaghetti with tomato sauce and turn into buttered casserole. Tuck sausages into spa­ ghetti in upright position, so that just the end of each sausage shows. Sprinkle grated cheese over top and bake in moderate oven (350 degrees Fahrenheit) for 20 minutes. Baked Apricot and Tapioca Pudding (Serves 6 to 8) % cup pearl tapioca H cup evaporated apricots or 2 cups canned apricots *4 pup sugar ¥4 teaspoon salt 2 teaspoons lemon juice 3 cups warm water 1 tablespoon butter Soak pearl tapioca in cold water, to cover, for one hour. Wash apri­ cots and place in a well-greased 1(4- quart heat-resistant glass casserole. Add sugar, salt, lemon juice and warm water. Drain tapioca; stir it Into the fruit mixture in casserole and cot with bits of butter. Cover the dish and bake in a moderate oven (350 degrees Fahrenheit) for 1 hour or until the tapioca pearls are translucent. Cool, top with whipped cream, if desired, and serve with coffee sauce. Coffee Sauce. ■4 cup sugar 1(4 tablespoons cornstarch (4 teaspoon salt 1 cup hot coffee, regular strength 2 tablespoons butter ¥s teaspoon nutmeg, if desired. Blend sugar, cornstarch and salt ih>the upper part of a 1-quart heat- resistant glass double boiler. Add coffee and cook until it thickens, stirring constantly. Blend in butter and nutmeg. Cool and serve with apricot and tapioca pudding. Hot Dogs in Blankets. When baking fresh yeast rolls, wrap strips of the dough around wieners, allowing the ends to stick out of their dough blanket Give the dough time to double in bulk and bake as usual. These hot dogs in 1