The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1939-03-20
BY MRS. ALEXANDER GEORGE
APP Feature Service Writer


The Lenten season gives us quite
a culinary breathing spell. Lighter
meals are in order, less entertain
ing is done and more time is de-
voted to outdoor activities. House
wives can let down and enjoy the
change.
Lent, however, brings a challenge
to make the most of meatleSs FOODS
and still keep up the familys diet
airy standards. So let's get out the
recipe files for substitute meat dish
es
Escalloped corn, celery and mush-
rooms is a delightful combination
that can be substituted readily for
any meat dish. 1t is flavorful and
highly nutritious. Combine one cup
of sliced, slightly cooked mushrooms
with half cup of cooked celery
and two cups of corn. Pour in two
cups of savory white sauce and two
eggs. Bake thirty minutes in a mod
crate oven Creole eggs give a pun
gent touch to the dinner menu.
Brown four tablespoons each of
celery onions and peppers in five
tablespoons butter. Pour in four diced
hard cooked eggs, one cup of boiled
rice and two cups of tomatoes. Sim
mer about ten minutes-or until
the creole thickens. Season with
salt and paprika and serve poured
over more rice-very hot.
Here's a way to- make macaroni
and cheese a very satisfactory meat
substitute: Melt four tablespoons of
butter and add five tablespoons of
flour Mix thoroughly and pour in
three cups of milk and one cup of
diced cheese. Cook slowly and stir
frequently until the sauce thickens
and the cheese melts. Blend in one
teaspoon of salt, one-fouth teas
poon each of paprika and celery
salt, one-fourth of a cup of chill
sauce and thre ecups of cooked mac
aroni. Bake forty minutes in mod
crate oven.
Fish loaves do their part for Len
ten serving. This loaf is appealing
for party or family serving: Mix
one cup of salmon or tuna with one
cup of soft bread crumbs, two table
spoons of chopped parsley and three
tablespoons of minced celery. Pour
in half teaspoon Of salt, one-fourth
of a teaspoon of paprika, two egg
yolks, half a cup of milk and two
tablespoons of melted butter. Light
ly mix in two beaten egg whites.
Pour into buttered loaf pan and
bake thirty minutes in moderate
oven.
Serve this loaf, hot or cold, with
plain cream sauce or with a sauce
heightened by addition of chopped
pimientos. chopped ripe olives and
chopped sweet pickles. A richer way
to serve it is to surround the loaf
with creamed shrimps.
Mushroom rarebit is very tasty
dish when a lighter food is desired
To serve four, melt six tablespoons
of butter in frying pan. Pour in
half pound of sliced mushrooms,
cne-fourth of cup of chopped cele-
| ry, two tablespoons of chopped
| green peppers and one tablespoon of
minced onion. Cover and simmer
ten minutes. Sprinkle four table,
| spoons of flour over the top and mix
it carefully with the rest of the in
gradients. Blend in half a cup of
grated cheese and two cups of milk
Cook this combination slowly until
it thickens-about ten minutes. Stir
frequently.
You will need a little salt, paprika
and minced parsley for flavoring and
| the rarebit is delicious topping crisp
| crackers or toast.
Here is how to fix onion cups with
peas:
Blanch large Idaho sweet Spanish
| onions. Dip in cold water, then slip
off the outer skins Parboil in salted
water until almost tender. Remove
| centers of onions and fill with can
ned peas, Top with bit of butter
| Place in baking dish and bake at
$50 until onions are tender.