Kankakee Valley Post, Volume 14, Number 47, DeMotte, Jasper County, 6 October 1944 — HOUSEHOLD MEMOS [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS

by Lynn Chambers

Meal Contrasts In Color, »Texture|g| Help Appetite How U your contrast IQ in meals? Do you serve whitefUh, potatoes and cauliflower all at the same meal

and expect the family to eat it’ Do you put before them Bean Loaf, mashed squash and bread pudding and expeet them to And the meal palatable? f m

Yes, the foods are all highly nutritious and may be well prepared, there’s an Important element in meal planning missing In these suggestions. It is contrast. There’s a lack of contrast in flavor, color and texture in these food combinations, and without that meals will often go uneaten. Now, how would you like this combination? Mock drumsticks, lima beans and carrots. There’s no sameness about the texture or color in this. Mock Drumsticks. (Serves 6) VA pounds veal, beef or pork •teaks, cut thin 6 skewers 2 cups cornflakes 1 egg t tablespoons milk % teaspoon salt % teaspoon pepper S tablespoons fat % cup water Cut meat into strips and roll around skewers in the shape of a drumstick. Roll cornflakes into fine crumbs. Cover drumsticks with crumbs, then

dip in slightly beaten egg to which milk and seasonings have been added. Roll again in crumbs. Brown the drumsticks in fat. that add water, cover tightly and bake in a moderate (350

degree) oven about 1 hour or until tender. i mm— nwill iMTII • Here's .an easily made dinner which is as good to the eye as it is to the palate: Cream of To® ato Soup Lamb Roll " Baked Squash Hashed Brown Potatoes Cole Sfew Apple Sauce Chocolate Cookies Z 1 lamb (oil. (SerV^6) Boned of 14^ b % % pound, hulk pork sausage 2 t«ble6peons lard t 1 small onion, diced l tablespoons Worcestershire sauce 1 enprSomatoes H ♦tw Have lamb breast boned, spread with sausage pneat snd tied Into a roll. Brpwn oc alt sides l*'hot fat. Season with salt and pepper. Add all other ingredients. Cover closely and cook very slowly until done, about lVfc hours. Add more liquid, if needed. " ■■■■BHmS Colorful vegetables in this menu are alitcooked with the meat: Bruised Liver with Vegetables Mashed Potatoes Otange-Watercress Salad Rye Bread Butter Butterscotch Sundae Braised Liver With Vegetables. (Serves 6) IH pounds sliced liver Flour 2 tablespoons bacon drippings 6 carrots 2 green peppers 8 small onions Salt H cap water

Dredge liver with flour. Brown in hot drippings. Clean and dice vege-

in piles on slices of liver. Season. Add water. Cover and cook slowly until'* liver and vegetables are done. Beef liver will take about 45

minutes. Pork, lqxnb and veal (or calves’* liver Will take about 30 min* utes. Now, for a luncheon dish that has unusual flavor and contrast First, here’s the menu I’d suggest: Vegetable Broth *';>V : ;TM-Gr Grapefruit Juice Cheese Souffle Sandwich Jellied Fruit Salad Beverage Date Bars Cheese Sohffle Sandwiches. (Serves 6) 6 slices white bread % pound processed Cheddar cheese Dash of pepper Dash of paprika 3 eggs *<*>« olives Toast the bread (crusts trimmed) on both sides. Melt the cheese in the top of a double boiler. Add pepper and paprika to egg yolks. Beat until thick, then fold this mixture into eg g whites which have been beaten until stiff but not dry. Pile on toast and bake in a moderate oven (350 degrees) until puffy and golden brown. Place on a chop plate and garnish with ripe olives. Do you hove recipes or entertaining suggestions which you*d like to pass on to other readers? Send them to Miss Lynn Chambers , Western Newspaper Union, 210 South Desplaines Street, Chicago 6, Illinois. Released by Western Newspaper Union.