Keep the war foods cooking

Slice eggs on platter, cover with sauce. Garnish with very small bits of parsley and pimento strips. Rion Os.ivn cece J po0g gye] Jay} 24? otaH us MEAG si ce Eat caantt, ME cosodang Suiyoog 11? 4° que sani OOS ONINAS LON Ns) emus be AN oui ANF t. © ayn LLIN 360 AEA SUL Wh se an — 41 sas ayimasnoH in94, ia rere, Hee 7 paisem UsijO SI aus sy arenes WA NANO aos 404 “WWHON ALVLS SIONTT1 BAKED EGGS. 6 eggs. 14 teaspoon salt. 2 cups cheese sauce. Put half the sauce into greased baking dish, drop eggs into sauce, sprinkle with salt then cover with remainder of sauce. Set in pan of boiling water and bake until eggs are set. SCRAMBLED EGGS WITH MUSH. 2 eggs. 14 cup milk. 2 tablespoons mush. Salt. Beat eggs lightly, add mush and miix and cook quickly as plain scrambled eggs. Serve immediately. DILLED TOAST. 2 cups white sauce, (No. 1). 1 teaspoon salt. 3 hard cooked eggs. Add salt and chopped whites of eggs to the sauce; pour over hot toast. Rub egg volks through sieve and sprinkle over top of toast. Garnish with parsley. F ESCALLOPED EGGS AND COTTAGE CHEESE. 6 hard boiled eggs. 1 cup cream sauce. 1% cup cottage cheese. 1 sweet red pepper in strips. Cut eggs in quarters and put about 14 of the amount in buttered baking dish. Cover with sauce into which the cottage cheese has been folded and sprinkle over it a layer of the sliced pepper. Repeat until dish is full. Sprinkle crumbs on top, dot with butter substitute and brown in hot oven. The recipes upon this leaf Are not of such great cost, So try them when your day is brief There'll be no labor lost. WAR TIME SALADS FRENCH DRESSING. 3 tablespoons oil. i teaspoon salt. 1 tablespoon vinegar or 14 teaspoon paprika. lemon juice. Onion juice (if desired). Have ingredients cold and mix thoroughiy. COOKED DRESSING. if teaspoon salt. 2 egg yolks or 1 whole egg. it teaspoon mustard. 11% tablespoons melted butter cayenne. substitute or oil. 34 tablespoon cornstarch. % cup milk. 3 tablespoons vinegar. Mix dry ingredients. Add yolks of eggs slightly beaten, butter substitute, milk and vinegar, very slowly. Cook over hot water until mixture thickens. Strain and cool. LIMA OR KIDNEY BEAN SALAD. 2 cups cold boiled beans. il shredded green pepper. % cup diced celery. 1 small onion. a. 1 cup broken nut meats. Salt. Pour over mixture French dressing or any cooked salad dressing. Let stand 30 minutes in cold place. Serve on lettuce. BJU] 4J9A0 Ue? samy Muy S20UU OC] | ap weak 2uy 39 P29; OF PHO} We Some 1) 3 eS eta ae AMOS NVOREWY | ANISNOD 6004 Sq Sill Jone) be cs a = cog SISIP NOL] FPOUA, ily CARROT SALAD. ½ cup ground raw carrots. ½ cup walnut meats (chopped fine). 1 cup finely diced celery. Mix with cooked dressing, or serve on individual plates with dressing poured cover. Serve on bed of green. COTTAGE CHEESE. Cottage cheese and pimentoes in green pepper rings. Cottage cheese and ground nuts on lettuce. Cottage cheese made into balls (bird eggs). Dot with paprika and serve three in nest of green, spinach, parsley or lettuce. Cottage cheese in balls and placed on slice tomato. Put on top a stiff salad dressing. Serve on lettuce leaf and garnish with stuffed olives and yolk of hard boiled egg. APPLE RINGS. Pare and core two apples. Put in salted cold water for a few moments. Slice apples and place three rings on each plate of lettuce. Put maraschino cherry in each center. Pour salad dressing over salad. (Serves four). PRUNE SALAD. Prunes. Nuts or cream cheese. Soak prunes and cook until soft. Remove stones and fill prune with nuts or cream cheese. Serve on lettuce with mayonnaise, cooked or French dressing. FRUITS