Kankakee Valley Post, Volume 14, Number 18, DeMotte, Jasper County, 17 March 1944 — HOUSEHOLD MEMOS... [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS...

by Lynn Chambers

Meals Without Meat Vegetables can be filling, too! If you are working on menus without

meats, you can still give your family foods that will give them plenty to put their teeth into —foods with that stick-to-the-ribs quality.

Vegetables will give you minerals and vitamins aplenty. Some of them will even supply some quantities of protein, but fortify these foods with complete proteins from milk, cheese and eggs. There’s not a recipe in today’s column that will not satisfy your desire for color and zest. An old favorite, bean roast, is especially good at this time of year. It contains no meat, but tastes as though it certainly had some: Cheese and Bean Roast. (Serves 5) r 1 No. 2 can kidney beans Uz pound American cheese 1 onion, chopped fine 1 tablespoon butter or substitute 1 cup bread crumbs SaJt and pepper to taste 2 eggs, well beaten Dr&in the beans a?.d put them with tbfxmeese through the food chopper. Cook the onion in butter. Combine mixtures, add seasonings and eggs. Pack into a buttered loaf tin and cover with buttered bread crumbs. Bake in a moderate oven (350 degrees) about 30 to 35 minutes or until browned. Serve with tomato sauce. Save Used Fats! 1 Potatoes and Eggs. (Serves 6) 3 cups diced, cooked potatoes (leftover potatoes may be used) 6 hard-cooked eggs I’4 cups milk 2 tablespoons butter or substitute 2 tablespoons flour 1 teaspoon salt Make a white sauce by melting butter, adding flour, and mixing in

milk. Cook until smooth and thickened. Add salt, potatoes and eggs cut in slices. Let heat thoroughly. One-half cup of grated American cheese may be

added for topping before serving, if desired. Save Used Fats! Asparagus and Cauliflower With - Rarebit Sauce. (Serves 6) 2 tablespoons butter or substitute 2 tablespoons flour 1 cup milk

% teaspoon salt % cup grated American cheese Few drops Worcestershire sauce Cayenne 2 bunches cooked asparagus 1 head of cooked cauliflower Make white sauce of butter, flour and milk. Add cheese, seasonings and stir until melted. Pour over asparagus and cauliflower arranged on platter. Garnish with pimiento strips and parsley. Eggs make splendid, nourishing food for lenten meals. Treat them

gently not too fast cooking and the egg will reward you well in texture and palatability: Spanish Eggs. (Serves 4)

2’4 cups tomatoes 14 green pepper, chopped 1 small onion, chopped ’4 cup chopped celery 1 teaspoon sugar % teaspoon salt Us teaspoon pepper 1 bay leaf % cup bread crumbs 4 eggs % cup grated American cheese Cook tomatoes, pepper, onion, celery, sugar and seasonings together for 10 minutes. Remove bay leaf, add crumbs and place in casserole Break eggs on top, sprinkle with salt and pepper and, cover with grated cheese. Bake in a slow oven (325 degrees) until eggs are firm and cheese has melted, 15 to 20 minutes. Mixture may also be placed in individual baking dishes, Save Used Fats! Egg Shortcake. (Serves 6) 6 hard-cooked eggs 3 tablespoons butter 3 tablespoons flour 2 clips milk ’4 teaspoon salt Un teaspoon pepper 1 tablespoon chopped parsley 1 teaspoon minced onion Biscuit dough (using 2 cups flour) Melt butter, blend in flour. Add cold milk and stir constantly, cooking until thickened. Add salt and pepper, five coarsely chopped eggs, onion and parsley. Heat thoroughly over hot water. Prepare biscuit dough and roll U 2 inch thick. Cut into 12 biscuits and bake these in a very hot oven until browned. Arrange biscuits, one topping the other with a spoonful of creamed eggs between them. Top with more creamed eggs and garnish with a slice of egg. Are you looking for salad ideas? Send a stamped, self-addressed envelope to Miss Lynn Chambers at If'estern Newspaper Union, 210 South Desplaines Street, Chicago 6, Illinois. Released by Western Newspaper Union.

Lynn Chambers’ Point-Saving Menus Creamed Eggs on Biscuit Creen Beans Wilted Lettuce Salad Enriched Bread Cherry Pie Beverage