The Waterbury Democrat., 1931-01-02
HeaIthful Dishes for the
 Hungry COllegian


 Cross campus hikes several times daily, swim ming meets. hockey tour naments and basketball games re- suit in ravishing appetites for the participants as well as those cheer ing on the sidelines. When do we eat?" is the most common query. Mothers and lunchroom managers have a mutual problem In satisfying hungry appetites. For outdoor cx- ercise and activity, food rich in en- ergy and muscle building values must be supplied. "Dishes made tempting with generous amounts of milk. cream, butter and cheese" suggests Miss Laura Gerber of the National Dairy Council. top the list of nourishing foods for collegiate appetites. Try these dishes which will satisfy that craving for food in a healthful way"
 DUCHESS SOUP
 i quart of milk
 1 slice onion
 1 tablespoon flour
 E. teaspoon salt
 3 Tablespoons grated cheese
 1 tablespoon butter
 egg yOlks
 4 teaspoon pepper
 Scaldl milk in double boiler with the onion. Cream butter and blend in flour to form a smooth paste. Add to beaten egg yolk. Add little hot milk to the egg mixture, stirring carefully to prevent Jumps forming. Return to double boiler and add the grated choose and seasoning. Re- move the onion slice. Heat slowly until choose is melted. Serve i'm mediately using 1 teaspoon chopped parsley added to each bowl of soup for a garnish.
 SHRIMP WIGGLE
 2 small cans shrimp
 1 cup tomato purec
 1 cup cooked rice
 1 teaspoon salt
 # teaspoon pepper
 1 tablespoon chopped onion
 2 tablespoons butter
 2 tablespoons flour
 1 pint thin cream Brown onion lightly in the butter. Add the flour and blend well, add cream to make white sauce and cook slowly for five minutes. Add seasoning, shrimp, cooked rice and tomato puree. Serve hot on buttered toast squares or salted wafers. NOODLES. CHEESE AND SPIN
 ACH CASSEROLE
 2 cups cooked egg noodles A Ib. SWISS cheese, grated
 cups cooked spinach
 ? cups cooked spinach chopped 1 cup milk
 3 tablespoons butter
 1 tablespoon salt
 I teaspoon salt
 H teaspoon Paprika
 Place the cooked noodles in the bottom Of a buttered baking dish and cover them with half the grated cheese. Put the chopped spinach over the cheese. Make sauce of the milk. butter. flour and season. irgs, and pour it over the spinach. cheese on the sauce and bake The dish in a hot oven for 0 minutes. or until the top is brown. CAULIFLOWER WITH CHEESE Place (. whole cooked cauliflower on q dish for serving. Pour over and around the caulflower 2 cups of:
 CHEESE SAUCE
 ? tablespoons butter
 4 tablespoons flour
 ? cups milk
 1a teaspoon salt
 Few grains pepper
 i cup American cheese grated Melt butter in saucepan, add flour mixed with seasonings and stir un- til well blended, pour on the milk and stir constantly. cooking until thick. Then add the cheese which has been carefully grated, and cook slowly until the cheese is melted.
 CHEESE STRATA
 IF slices day old bread
 E lb. American cheese 2-2-3 cups milk
 4 eggs
 aI teaspoon salt
 # teaspoon pepper
 A teaspoon Paprika
 Trim crusts from the bread and lay slices in the bottom of a but tered baking dish, fitting them into cover the entire surface. Slice the cheese and lay it all over the bread. Cover with the remaining slices ef bread. Beat the eggs and add the milk and seasonings. Pour the mix ture over the bread and cheese, let ting 1t soak into the bread so that ;ll the milk is used. Bake in