The Waterbury Democrat., 1931-04-10
TO GET DINNER
 IN HALF HOUR
The Quick=Time Meal Can Be as Appetizing as More
 Elaborate One
HOW TO PLAN IT

The time spent preparing 8 meal is not always a suitable criterion by which to judge it's goodness or at- stractiveness. Meals requiring the least time for preparation often are just as appealing and appetizing as elaborate ones.
 More or less often, every home- maker is confronted with the neces- sity for preparing and serving dinner in half or threequarters of an hour. You have been detained at a party. met a friend with whom you had so much to talk over, or a caller stayed longer than you expected! These are a few of the many dozens of reasons that may arise to require heatily served meals.
 In planning the quick-time meal, the main dish-a suitable meat or meat substitute-often seems a prob lem, but it should not be. Any of the following can be prepared in an amazingly short time, and will form the "back-bone" of most delicious dinners And you will find that most of the foods needed to prepare them come from your trusty supply shelf: Mexican Pork Chops: pork cl1ops-1-2 inch thick; small can cream of tomato soup. salt.
 Brown chops and sprinkle lightly with salt. Pour around them the cream of tomato soup and bake covered, in moderate oven until ten- der. Serve hot.
 Beef Balls With Cooked Spaghetti: 1 pound ground steak; salt and pep per; few drops union juice; few drops Worcestershire sauce, 1 large can cooked spaghetti
 Season with salt pepper, onion juice and Worcestershire sauce. Form into small balls and brown in a skillet. Remove to a platter and place the cooked spaghetti in the skillet. Stir until thoroughly heated, then head in the center of the plat ter and surround with the meat balls. Garnish with sprigs of parsley and serve hot.
 Salmon and corn Fritters: 1 pound can of salmon; 1 cup canned corn; tablespoons flour; 1-2 cup tomato ketchup; two eggs, well beaten; teaspoon salt.
 Flake the salmon and add the oth CT ingredients in the order listed. Drop by heaping tablespoons in a well greased skillet. Fry to a golden rish with parsley.
 Sausage Rolls: l pound sausage; 1 egg; 1 cup rice flakes.
 Add egg and rice flakes to sau- sage and form into small cakes. Fry slowly until golden brown on both sides. After removing the sausage, pour in several tablespoons of to- mato ketchup, allow to heat, and serve as a sauce over the meat.
 Escalloped Tuna Fish: 1 1-2 to ? cups tuna fish, f1aked; 4 tablespoons butter; tablespoons flour; two cups milk; 1 teaspoon talt; tablespoons tomato ketchup; dash of pepper; l cup buttered crumbs or rice flakes.
 Rinse the oil from the tuna fish. Melt butter, add flour and stir until blened. Then add milk and season with salt, tomato ketchup and pep per. Arrange alternate layers of tuna fish and sauce in buttered baking dish.' sprinkle with buttered crumbs or rice flakes and brown in mod crate oven. In place of the fish, 6 hard cooked eggs may be used.
 Sliced Beef Creole: 1-2 pound sliced dried beef; ? cups milk; 3 tablespoons butter; tablespoons flour; IA cup chilli sauce; toast or toasted mullins.
 Saute beef in 1 tablespoon butter. Melt tab1esDOonS butter. stir fin