ME ALrIN-A-DISH - - -
By CHARLOTTE ADAMS
Associated Press Food Editor
Most of us have got awav from
the custom of our forebears which
said everybody must have a large,
hearty dinner in the middle of the
day on Sunday. This made life
very difficult for the cook, and
made absolutely certain that the
whole family would sleep during
most of its only afternoon off.
The newer custom of serving on
Sunday just a good, hearty break
fast, and then one other meal at
whatever hour of the day seems
most convenient is a far better
one. You can always have sand
wich-makings available for mem
bers of the family who can’t pos
sibly get along on two meals.
The heavier of your two Sun
day meals needn’t, in fact should
not be one that’s a nuisance to
prepare and requires that the cook
<be she you, your daughter or
someone paid for the purpose>
spend most of the Day of Rest in
the kitchen. Left-overs can be
turned into delightful Sunday
meals with a minimum of effort.
Try the following, for instance:
Chicken Pie Palmer House
3 cups cooked chicken
1 cup carrots, cooked
12 small onions, cooked
12 potato balls, cooked
\*z cup cooked or canned
mushrooms, sliced
4 tablespoons shortening
or chicken fat
A tablespoons flour
u2 teaspoon salt
Dash pepper
IV2 cups chicken stock
1 cup thin cream or milk
1 2 tablespoons melted but
ter or margarine
2 cups corn flakes
Cut chicken meat into good
I sized pieces. Combine with car
rots, onions, potato balls and
mushrooms and arrange in six in
dividual casseroles.
Melt shortening. Blend in flour.
Add chicken stock and cream
slowly, stirring constantly. Cook
over low heat, stirring frequently
until mixture thickens and boils.
Pour over chicken and vegetables.
Sprinkle melted butter or mar
garine over corn flakes, and stir
until each flake is buttered. Cover
tops of casserole with corn flakes.
Bake in very hot <500 degree*
1 oven 10 to 15 minutes.
Good, hot, freshly-made muf
CHICKEN PIE PALMER HOUSE . . . One-dish meal
ASSISTANT —Raymond
R. Zimmerman (above) recently
was named administrative as
sistant to President Truman.
fins add just the right touch to
this meal.
Bran Molasses Muffins
2 cups whole bran
cup light molasses
lVfc cups milk
1 egg
1 cup flour
Vt teaspoon salt
1 teaspoon soda
Add whole bran to molasses and
milk and allow to soak for 15
I minutes. Beat egg and add to first
[ mixture. Sift flour, salt and soda
! together and combine with whole
bran mixture. Fill greased muffin
pans two-thirds full and bake in
! moderately hot oven*<400 degrees)
about 20 minutes. This makes
about a dozen muffins 2X^ inches
in diameter.
One of the best possible ways to
top off this meal is with a green
1 salad, tossed with a good French
dressing. If you are of the garlic
in-salad mind (which I hope you
are), try frying a minced clove of
garlic in the salad oil first. Watch
it carefully or it will burn. When
the garlic is lightly browned, re
move from flame, strain, cool, and
use the oil as usual in your dress
ing. This is particularly good on
a spinach salad.
A new machine for testing anti
aircraft shell fuses has cut the
number of factory rejections as
| “duds” from 20 per cent to one
' tenth of one per cent.
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“? I
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I' AT THESE PRICES
■ Take advantage of our misfortune
j Bu v now for the Holiday Season
2
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i My ers Rum .... 3.75 j
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] Old St. Croix Rum . . 3.30
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i Casablanca Cuban Rum . 3.00
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Vodka.3.70
Moret Brandy . . . 3.50
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Sparkling Apple Wine . 2.60 [
Tequila.3.50 t
” k
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