The Daily Alaska empire., 1939-03-28
By MRS. ALEXANDER GEORGE
 AP Feature Service Writer

Dy MhS. ALEAfA4sDEO 0EOAeON
 AP Feature Service Writer
 Lent, with it's meatless meals, is boon to home budget balancers. And the clever housewife knows how to cut food costs without skimp- ing on food values or appeal.
 She gives old standbys new slantS. for Example:
 SAvORY EGG CASSEROLE: For four servings, combine four slic- ed hard cooked eggs with two cups of savory white sauce, then blend in two tablespoons each of chopped green peppers, onions, celery and parsley Pour this mixture over two cups of cooked noodles in a shallow, buttered casserole. Sprinkle the top generously with grated cheese and buttered crumbs and bake 20 min utes in moderate oven.
 STUFFED FISH SLICES: They make a flavorful main course for dinner Select any preferred fish and stuff the slices with a filling made this way: Brown three table spoons each of onions and celery in three tablespoons of butter Pour in two cups of cubed bread and half a cup of cooked macaroni. Add four tablespoons of chili sauce for addi- tional flavor and moisture. Spread on o clion of icIN with another slice. Spread the top slice with melted butter, lemon juice and chopped parsley. Bake about 50 minutes in moderate oven. Baste several times with three table spoons of butter in half a cup of boiling water.
 SHRIMPS CREOLE: This dish will keep any dinner or luncheon from becoming commonplace Here's how to make enough for six: Brown four tablespoons of chopped onions, three tablespoons of chopped green peppers and half cup of diced celery in five tablespoons of butter. Add two cups of cleaned shrimps and simmer three minutes. Sprinkle with four tablespoons of flour, half tea spoon of salt, one-fourth teaspoon of paprika and one-eighth teaspoon Of cayenne. When well mixed, pour in two cups of milk. Simmer five minutes, add four tablespoons of catsup and cook for minute. Serve these Shrimps, poured over hot rice or toast. Or use them for filling and surrounding macaroni or noodle ring.
 CORN MUSHROOM SOUFFLE:
 This novelty has all the qualifi- cations for a perfect Lenten dish. You make it like this: Melt four tablespoons butter, add four table spoons flour and when mixed, pour in cup of milk. Cook slowly until very thick. Stir constantly Blend Tn one cup cooked mushrooms, four egg yolks and seasonings tsalt, pep per, celery salt, chopped onions and parsley). Beat for two minutes. Fold in four beaten egg whites. Mix light ly and pour the mixture into a butt cred baking dish. Bake one hour in slow oven. Cheese sauce with few chopped pimientos in it goes with this souffh or you may prefer reg ular savory mushroom saucee
 Here Is recipe for salmon mousse, that should serve ten: package lemon -flavored gelatin, 1A cups hot water. tablespoons vinegar l teaspoon salt, cup flaked salmon, cup-diced cucumber (slight- ly salted and drained), F cup may onnaise, E cup heavy cream.
 Dissolve gelatin in hot water Add vinegar and salt Combine salmon, cucumber and mayonnaise When gelatin is cold and syrupy, fold in cream, whipped thick and shiny, but not stiff. Fold in salmon mixture Chill until slightly thickened. Turn into mold Chill until firm. Unnfold on crisp lettuce. Garnish with addi- tional mayonnaise. May be served with cucumber sauce made by fold ing 14 teaspoon salt, dash of pepper, 2 tablespoons vinegar and cucum- Der, chopped and drained, into half cup of cream, whipped.
 
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