Simple Meals For Lent
Will Not Be Tasteless
If You Use Imagination
Eggs, Cheese and Fresh Vegetables Combine in
Delightful, Healthy Dishes
By VIRGINIA ROSS
Home Economics Editor
ALREADY I hear people sigh
ing over Lenten meals. Why,
I've never been able to figure out.
To my way of thinking, regard
less of whether a person has re
ligious or personal reasons for ob
serving the period, the fact that
It permits one to cut down on the
budget, the work and the meals
themselves, without any explana
tion beyond the word Lent, is suf
ficient cause for all of us home
makers to welcome the season.
It offers a much needed excuse
for simplicity In our meals and
In our eating habits. Lent doesn't
mean switching a well-laden table
of flesh and fowl for one Just as
heavily loaded with fish, cheese
and eggs. Instead, It means a re
turn to simple living and good
ness knows THAT shouldn't be
' confined to 40
days for most of
NO ALIBIS
BE that as
It may, too
many people use
It as an excuse
for slip -shod
planning and
dull, flat meals.
Fish, flavorless
and anemic one
day, disguised In
a savorless sauce
the next. Eggs
In concoctions
Virginia Ross
that would give the mother hen
chills and fever to look upon.
Cheese dishes so unattractive that
one Is tempted to forswear It
altogether! Oh yes, folks do that.
I like to think that here is a
chance to bring to our tables the
long-neglected foods cheese, fish,
eggs, cereals, vegetables, to serve
In a new role, as main dishes. To
revive simple, overlooked desserts
and fruits. Opportunity to work
ourselves out of the rut of cold
boiled ham and a can of beans.
To find advonture In our kitchens,
romance In our pantries. And
more time to really live and en
Joy life. Which, you will admit,
Is what the averago homemaker
needs.
ONE-PIECE MEALS
This Is a grand time to get the
family used to one-piece meals,
with a salad often serving as des
sert as well. To bring a good rich
soup to serve as a main course,
then spotlighting the meal with a
favorite dessert By the way, it's
a good time to plan on potting
lean or gaining a pound. For the
Easter parade Is Just around the
corner.
A grand Lenten all-in-one (good
the year around) Is Eggs and As
paragus au Gratln, which Is noth
ing more than alternate layers of
cooked asparagus cut In Inch
lengthB, with hard-cooked eggs.
Take about 2 bunches of aspara
gus tips and 6 hard-cooked eggs,
arranged In a baking dish, with
H4 cups of medium white sauce
to which M cup grated American
cheese has been added, poured
over all. The top sprinkled with
a dash of celery salt and covered
with buttered bread crumbs.
Bake In a quick oven until the
crumbs are browned and the mix
ture heated through.
SERVE IN A RING
Creamed Eggs and Asparagus
nerved In a noodle or spaghetti
ring Is smart enough for a com
pany dinner. You need a green
salad and a simplo fruit dessert
to complete the meal. Thcso same
rings are pretty handy at hous
ing creamed fish, both canned and
leflovor, cooked fresh fish. And
Incidentally, when mother goes a
flshlng off the grocer's shelves,
you'll bo surprised (and so will
she) at the catch she'll land.
Canned tuna, salmon and clams
know no season. My favorite Is
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tuna a la king in a noodle ring.
Or is It minced clam pie? Dear,
dear, I can't decide! Anyhow, this
latter is something to write home
about.
I combine a half cup each of
cooked carrots, celery and pota
toes cut in neat little cubes. Make
a thin white sauce of milk and
the liquor poured off two cans of
minced clams. Then I add the
clams and the vegetables, put 'em
In a shallow baking dish (my
glass pie dish more often than
not), cover with a pastry crust
as for deep-dish pie. Bake it In a
450-dcgree oven, and there you
are.
CHEESE IS KING
So far as I'm concerned, cheese
occupies the most prominent? place
In meal plans this time of year.
Did you ever pile hot hominy in
the center of a platter, surround
it with scrambled eggs, pour a
cheese sauce over the hominy?
It's good from dawn till dusk.
And not bad at midnight.
A cheese souffle is something
the average woman looks at with
fear and trembling, yet It's as
simple as this: melt over low
heat, or in a double boiler, 3 table
spoons butter. Add three table
spoons flour, and stir until thick
ened. Add milk gradually and
cook until thickened. Then add 1
cup of grated cheese and 3 egg
yolks beaten. A half teaspoon
salt, teaspoon prepared mus
tard, a dash of cayenne and a flip
of Worcestershire sauce If you're
daring.
Fold In carefully the stiffly
beaten whites of 3 eggs. Pour
Into a buttered casserole and bake
in a slow oven (27.1 to 300 de
grees) for 35 minutes or until
firm. If you haven't an insulated
oven with a good temperature
control, you'd better set the dish
in a pan of wator. This is a dish
fit for the gods and husbands.
CAMOUFLAGE
Sometimes I add a few chopped
shrimps or a fourth cup of shred
ded crabmeat. Finely chopped
spinach may be folded In before
the egg whites are added. The
top may be stripped with bacon,
or not. This Is a good way to get
a disliked vegetable down the
family painlessly.
Seasonings are as necessary as
the ingredients for most of these
Lenten dishes. Cheese needs pre
pared mustard, cayenne or Wor
cestershire sauce, almost always.
Eggs can take garlic salt. Celery
salt and minced onion, parsloy
and lemon are all necessities, so
far as fish dishes are concerned.
Cereals and macaroni products
need to be used In combination
with foods of definite flavor.
All of them need garnishing, a
light hand, courage, an adventur
ous spirit. But after all, Isn't that
a recipe for living Itself? . . . We
welcome Lenten season to our
kitchens!
Kitchen Technique
By Virginia Roi
Canned pineapple Juice Is grand
as an eye-opener any day of the
week. Good in punches, sherbets,
cocktails. Garnish with mint for
luncheon or dinner. For variety
servo It with carbonated wator.
Children love It. Try it half and
half with milk or 3 parts to 1 of
evaporated milk, chilled, of
course. Fine In pastry, biscuit
dough, and mullln batters and
for basting roasts.
Cracker anil cheese pudding Is
a good emergency dish. Fill a
shallow baking dish with alter
nate layers of broken soda crack
ers and a good nippy cheese cut
In small pieces. Hcnson with a
little salt, white popper and a bit
of prepared mustard. Dot with
butter. Tour over milk to cover.
Hake at 32S degrees, slightly un
der a moderate oven, about a
half hour.
Chopped dates In wafiles are
different. Good in cereal and muf
fins, too. Add cup chopped
ilates to 2 cups of any of these
things.
Leftover baked potatoes may
be creamed, hash-browned or
scalloped. Never warm over.
From that standpoint three
things are out, a broiled steak,
a baked potato and a wornout
romance!
For a change, cut dough for In
dividual shortcakes with a dough
nut cutter. Then fill center with
crushed fruit and whipped cream.
A rubber band placed around a
cook book will hold the pages, and
will keep them from turning when
In use.
For Lent and Tasty, Too
A new kind of stuffed bell pepper, meatless for the Lenten season,
but delicious and easy to fix, Is the Five Star Dish of the Week
and If the illustration tempts you, wait till you taste 'em.
Five Star Dish of the Week
BAKED CHEESE PEPPERS
6 ureen peppers
1 Vjj cups grated American cheese
1 cup drained canned tomatoes
1 can tomato soup
3 cups bread crumbs
i teaspoon Worcestershire
sauce, salt, pepper, paprika
Remove tops and seeds from peppers and boil five minutes in salted
water. Mix 1 cup cheese, tomatoes, crumbs, Worcestershire sauce and
seasonings to taste. Drain the peppers and stuff with the cheese mix
ture. Stand upright In a baking dish, sprinkle remaining cheese on
top and pour around them the tomato soup slightly diluted with
water. Bake In a moderate oven, 350 degrees, 30 to 40 minutes.
(Clip this and paste In your scrapbook of "tried and trues," or on
3x5 card for your file.)
What To Do, And How To Do It
About That Smart Cocktail Party!
COMES a 4 o'clock pause in
the day's occupation that Is
known in America as the cocktail
hour! In England it is "tea", in
gay Vienna by the Danube it is
called the "jause."
Since the repeal of prohibition,
the cocktail hour has become a
feature of American social life
and an afternoon Institution of
the smart hotel and club.
Questions regarding the eti- '
quotte of this new, entertaining
form do come In.
For example, how long Is the
cocktail party, what is the correct
dress, the proper hour to arrive,
the right thing to serve ?
The cocktail hour is really two
hours, between four and six or
live and seven.
GUESTS come and leave as at
a tea, when they please. The
cocktail hour, however, is more
apt to extend late into the eve-1
ning if the guests begin to enjoy
themselves quite thoroughly.
The difference between a cock
tail party and a buffet supper Is
sometimes asked. At the cocktail
party, guests are free to come
and go between the appointed
hours, as they please, while the
buffet supper begins at a stated
hour and guests remain until the
party is over.
No entertainment but conver
sation and congenial company is
provided, and one is expected to
go on for dinner somewhere else.
The only type of food served
with the cocktails is canapes,
chilled, crisp, and provided In
great variety. At the buffet sup
per, a hot dish, salad, sandwiches
or rolls and a dessert arc usually
served.
THERE Is no need to dress for
this informal cocktail hour.
Guests arrive from playing
bridge, from golf, tennis, shop
ping or from the office. Street
clothes are proper even for the
no. 1 1 2. aj
hostess, although the picturesque,
floor-sweeping hostess gown
makes her that much more
charming.
Suggested canape spreads are
sardine and egg; pineapple and
chicken: crabmeat and onion;
minced ham and cgs; deviled ham
and mushroom ; fresh shrimp with
mayonnaise, parsley and capers;
Roquefort and cream cheese;
boned anchovies with sliced, hard
cooked eggs.
All Is not the high-priced pate
de foie gras that seems to be. A
harmless way of deceiving your
guests is with "mock pate de foie
gras" canapes.
Use the finest knife on your
meat chopper and grind a cupful
of boiled calves liver and a quar
ter cupful of cooked mushrooms.
Combine with three tablespoons
of mayonnaise and salt and pep
per to taste. Blend thoroughly
and spread on canape biscuits.
Serve these sophisticated tid-bits
with slices of lemon.
CREAMED OYSTERS
I pint oysters
salt
sauce:
t tablespoons butter
S tablespoons flour
i cup rich milk or cream
V2 teaspoon salt
dash of pepper and celery
seed
teaspoon Worcester
shire sauce
In a saucepan broil oysters
slowly, reserving the liquor. Cook
until the edges begin to curl.
Sprinkle lightly with salt Add to
the following sauce: melt butter
In a saucepan, blend with flour
and cook until slightly brown,
stirring constantly. Add milk or
cream, the liquor from the oys
ters, salt, pepper, celery seed and
Worcestershire sauce. Serve In
hot patty shells and garnish with
sprigs of parsley and slices of
stuffed olives.
THIS frock, No. 112, is unsur
passed for charm and dignity
with its individual sleeves, pock
ets and bows. The stunning lines,
so slenderizing, are most flatter
ing to the silhouette, particularly
when they are eccented by a
large flushing buckle. Sizes 14 to
42. Adaptable materials: travel
prints. Canton crepe, novelty rib
wool and faille. Size 18 requires
3 yards of 39-inch material.
Look slim and chic In this easy-to-mttke
frock. No. 113. It Is de
signed especially to fit and flatter
the large woman. Rows of clever
stitching on the vestce and the
clever peplum lend an air of
youthfulness. In sizes 34 to
44; adaptable materials: Canton
crepe, faille novelty tweed and
satin.
Mi scha Fashions,
Five Star Wkf.kly,
450 Mills Tower.
San Francisco. Calif.
h'nclose 25 cents for each pattern
wanted.
Pattern No
Site
Name
Street
City ,
8tat
GUIDE of '
the STARS
By LAURIE PRATT
SUNDAY, MARCH 1: Much
traveling about today: matters
requiring correspondence come to
the fore. Guard against accidents
or hasty actions in the home dur
ing the evening.
MONDAY: Affairs concerning
parents, elders and authorities in
general are prominent today and
very much favored.
TUESDAY: Hard work is indi
cated. An attitude of caution plus
cheerfulness is necessary.
WEDNESDAY: An optimistic
and pleasurable day; love and so
cial affairs and sports are fa
vored. THURSDAY: Friendships and
love affairs are prominent but re
quire great care; your mind is
unlikely to be clear in matters
concerning letters or contracts.
Travel and finances are favored.
FRIDAY: A very good day for
business initiative and general
progress. You will contact those
above your own station In life.
Fortunate for activities requiring
publicity. In spite of generally
favorable vibrations, there is an
element of confusing misunder
standing abroad today, so be defi
nite and practical in all matters.
SATURDAY: A difficult and
depressing day, when many de
tails must be looked after. Post
pone important ventures. Myste
rious and disappointing conditions
surround this day; avoid secrecy.
Children's Prospects
CHILDREN born this week
(this year only) have the
following life prospects, accord
ing to astrology:
MARCH 1, 1936: A child born
today will be compassionate, hu
manitarian, much interested in
the study of human nature. Edu
cational work for the unfortu
nates of this world is indicated
as a career.
MARCH 2: A quiet, gifted,
home-loving nature. Affairs of
parents and elders are extremely
important in the life, and large
opportunities come to this child
through such persons.
MARCH 3: This child will be a
very hard worker, capable of dis
charging heavy responsibilities.
Many Journeys by water. A sen
sitive, clannish and courageous
nature.
MARCH 4: A gay and pleasure
loving child, enthusiastic and im
pulsive. Partnerships are unfa
vorable. A career connected with
motion pictures is by all -means
to be chosen.
MARCH 5: An extraordinary
life, romantic and colorful. Deep
ly religious; great faith. Church
or legal work will be fortunate.
Many opportunities from abroad.
MARCH 6: A child born today
will be associated with many fa
mous personages. An inspira
tional nature, proud, generous. In
terested In very large plans or
world-wide projects.
MARCH 7: A careful, methodi
cal child. The mind is profoundly
analytical, subtle and introspec
tive. As critic, editor or scientist,
this child would succeed in com
ing to public notice.
SUPPER SNACK
THICK slices of tomato, mari
nated In French dressing and
covered with a very thin slice of
onion upon which are arranged
shrimps dressed with mayonnaise
in any variation or plain, garn
ished with cress and served with
a hot bread, are an ideal Sunday
night supper-snack.
n
NO. 1 1 J
FASHION TIPS
BY MISCHA
International Authority
Mischa's advice on the matter
of clothes and their character
istics as fitted to the various
types, this week reaches Into
the oft-times puzzling effect of
color harmonies as applied to
the Individual and Into the
effect of additional height that
can be obtained by correct de
sign. Widely known for his au
thoritative designs, Mlscha is
a regular contributor to this
magazine. Watch for his ar
ticles. WE find in feminine clothes
of today definite Sugges
tions of the qualities which spelled
demure charm in our grandmoth
er's day. Off-the-shoulder basques
and the full skirts of the modern
dancing frocks are striking ex
amples of these elusively quaint
styles, borrowed from a past
mode of dress.
Too many people consider
clothes merely in the light of a
covering. Or at best a decorative
medium, much in the same class
as the ornaments we place on our
Christmas trees.
Clothes are certainly meant
to be decorative, but not in a
"passed-on" sense. It is the task
of the wearer to express, through
the garments worn, definite char
acteristics. Our attire is the most
valuable asset we possess in the
art of presenting ourselves as we
desire to appear.
Heightening the Figure: Em
phasizing the up-and-down or ver
tical line will make the figure
appear taller. This use of vertical
lines employs the cause-and-effect
relationship in the attainment of
desired results.
A panel or train from neck to
hem tends to Increase height by
leading the eye up and down the
figure. This use of vertical line
has a variety of applications. Use
of a striking trimming at the
neck and repeating it again at
the bottom of the center panel
emphusizes the distance between
the two points, thus imparting a
lengthening effect.
Panels possessing many fine,
horizontal lines will also be a
great aid in addl.Tg height.
Harmony of Colors: Each indi
vidual has a definite color. In the
color scheme of the costume the
individual hue is always consid
ered as a part of the entire plan.
Some TIPS
THIS is the season of the
Cheeses! Several varieties of
cheese arranged together with as
sorted crackers that suit them
make a splendid addition to, or
substitute for, the hors d'oeuvres
served with cocktails. Plan to
serve a nicely graded variety of
cheeses, ranging from the mildest
of cream cheese up to the more
pungent sort.
.
Cheese makes a perfect accom
paniment to salad. It gives the
perfect contrast in flavors which
epicures find so fascinating. Serve
as cheese straws, cheese biscuits,
celery stuffed with cheese or
cheese balls soft mild cheese
seasoned, rolled into balls and
then in chopped nuts or minced
parsley.
The colorful Edam cheese
makes a gay centerpiece for your
cheese plate or board. Surround
It with several portions of gru
yere. a wedge of roquefort, a
brick of cream cheese, camem
bort. and some of our many forms
of American cheese. Serve this,
accompanied by fruit and crack
ers, as a substitute for dessert.
Tawny Liederkrantz has a
special affinity for beer and pum
pernickel. Remember it when
planning a gay buffet spread.
Llederkrantz Is the only American-Invented
cheese to achieve
International fame among epi
cures. About 40 years ago a
young apprentice In a New York
State cheese factory was trying
to imitate Bismark Schosskaese,
a favorite German cheese that
spoiled In transit across the
Atlaittic. He produced, instead,
this unique, high-flavored cheese
which was first served at the
Llederkrantz society in . N e w
York, from which it received Its
name.
American cheese is really a
variation of English Cheddar. It
Is the grand, all-purpose cheese.
Camembert cheese, rich and
ripe In flavor, should be served
with crackers or toasted rolls. It
has a special affinity for a highly
polished apple. Allow to soften at
room temperature before serving.
Roquefort cheese, rich and
tangy. Is particularly good with
crackers following highly flavored
foods. It's a delicious ingredient
of salad dressing and a favorite
appetizer.
Edam cheese is a most versa
on Women's Attire
It is the task of the wearer to
choose clothes in shades which
will harmonize with her own par
ticular expression of color.
It is within the bounds of pro
priety to vie with nature In the
matter of color. However, this
applies in the main to sports or
out-of-doors clothes. Nature's fo
liage is our inspiration for lavish
use of vivid greens.
Color to be becoming must
harmonize with the personal color
The braided collar and pockets
make this chic tweed coat (with
buttons made from nuts), some
thing for the college girl or young
matron "to write hcr:e .ibeut."
It's the height of semething dif
ferent! scheme. Its use should intensify,
not neutralize the color of the
hair and eyes. The s!;in of the
wearer should be made to look
clear and healthy by the color
worn.
on FOOD
tile kind of cheese It cuii
melted, baked or grated for any
kind of cheese cookery. If your
four-pound Edam is only half
consumed at your dinner party,
you can serve the scrappy re
mains melted into a smooth
covering for toast strips at next
Sunday night's supper.
The Edam cheese comes from
Holland. It is pressed in spherical
shape, the skin usually being
dyed crimson. Serve it in its
bright red jacket with the top cut
off, jack o' lantern fashion, mak
ing a lid. Scoop the cheese from
inside with a spoon, as you need
it.
The lid serves as a cover and
the cheese itself will keep un
harmed for a long time.
Dizzy
SPELLS
Here's a air offer get a jar of
Kruschen Salts take as much as
will He on a dime every day In your
morning cup of tea or coffee or In
hot water.
After the jar it empty if you are
not satisfied with improvement in
health get your money back.
No drastic rathartl s no constl
pation but blissful daily bowel ac
tion when you take your little daily
doso of Kruschen. Adv.
KER-CH00)
The fneeze is oiturc'i
Miif . t ''nin of cold,
iff ' Stop it where Uum.
Immediate relief, loo tens connection, mikes
breath in free. Unlike drop. Kondoni does
ot ewpoftit; it uy it work killing your
cold, f oralis reart of success.
KONDON'S NASAL JELLY
Torture of Bunions
Now Unnecessary
The tmarinf action olTEnODYNE h trorr
marvriou. vi a boon to thuec hr-e bunhmis
cawenmtmni loot troUe ird a torturing du!k
to the ihor. ltnrpinaJmmt instantly and
with the inrtammateon and nwelltnc reduced M
autckly you will he ahle to wear amaHer. neater
oom with eae and tnmlort, I'rm-ett by actual
rt on yrw own bunion. Jut write ami av."I
f am to Tnr ivdndync There no obtifattoa.
A:a:r rededyoe Company, Dept A iit
)M Nona W acker Drive Chicago. II Unci
fIQll
1 Q
PAGE 8tX