Imperial Valley press., 1925-08-29

II nd ifH ~ nm ID IAA'iN tit7NNNA
orting than to have friends drop
| and to have nothing suitable to
rye them. IL IS really much less
train on the hostess, if she has pre-
ared something III anticipation Of
delicious but simple Sunday eve
ning supper, rather. than to wait and
perhaps be embarrassed OF put to
extra trouble al this time by having
unexpected guests appear.
Our English friends seem always
to be ready. They are noted for the
delieiousness of the thin bread and
butter which they almost uniY ersa-
" serve with tea.
The butter is either creamed. or
just allowed to mellow IN the room
temperature enough 70 spread with
out any pressure. If pressure is
used. it causes the bread TO
crumble. ana that is undesirable.
The butter is always spread on the
bread, before the slice is cut from
he loaf, and a Very sharp. slender
nife isijused to sever a wafer-like
aver Of Aleaa.s Nothing eyes seems
q QUITE eqifaf II in goodness.
Each guest can have ;t> many
sandwiches or slices of thin brcad
sly hunger and to accompany it Il
cot shrimpasalad is often served.
hen a cVptaf coffee or of tea and
rich, to6thSome frosted cake makes
ust the right finish Of the meal.
Creamed shrimp or sometimes
1lled shrimp wiggio is quickly pre-
ared A good sized can of shrimp
s opened a,'l flaked. The shrimp
mixed with an equal quantity of
rained green peas. This mixture
now blended with enough medium
hiek white sauce TO make OF
roper serving consistency. This
eiH eall fer Just about aS much
-hite sauce as. there is of the peas
nd shrimp mixture. The medium
hiek white sauce is made rs fol
To Nske'whise Sauce
,Take Three heaping tabiesp@ontulS
L butter and melt until bubbling
stir five rounding tablespoonfuls Of
lour into this gradually. Have
eady IA pint and a half of hot milk
md blend the hot milk with the
utter and flour. Season with half
teaspoonful Of salt and 4 little
PIPER.
Season well with paprika ana salt.
utter the casserole ana turn IN
ave ready enough hot mashed po-
atoes seasoned with butter. 4 little
ream and beaten egg 10 cover the
ish to the depth indicated. Pile
oughlv, set in the oven and brown.
To prepare this dish quickly at
light. have the white sauce made
II noon and al ready to heat up.
Have shrimp and peas in bowl 10
De added to the white sauce ana
have cold mashed potatoes seasoned
and READY To spread over the cas-
erole dish II you desire that addi-
ton. FIVE minutes viii heat the
white sauce ana ingredients and
give time enough Ia finish with the
potato covering Fifteen or twenty
minutes ma the oven will be enough
10 brow Inc yojato. In the mean
time tn ,ottee l. made and the
bread ano batter spread.
II pt retred, crab meat, or sal
mon, or chicken, or oysters. or oN>-
1ers aud m..t ilonl, or nacaf0ni and
cheese may he used. ii the latter
dish Is prepared, omit the potato
covering. "a, the macaroui l. a
starchy food in itself and the potato
j. unnecessary.
The housewife who is her own
maid thi, hot weather finds it very
irving, especially II She allows her
self TO stay for hours in Il heated
kitchen. But size may find time for
81 picnic in the park or other rccrea-
1ion aud Vet have perfect dinner
awaiting hcr family nu IFS return if
she will prepare her foods I'M th"
cool of b, morning. Tho ouly seq
ret of >hoit-eut summer meals j. q
bit Of D., nuG IN adyanec. She
may n.k. 4-e,l loaf. am a>pir lrl-
~. ot ~. e.Qerftes n the same
TIM, t. na,t,ug jhr akfW