The Wrangell sentinel., 1940-08-23
THE COOKS
 CORNER
By Mrs. ALEXANDER GEORGE
JAP Feature Service Writer

By Mrs. ALEXANDER GEORGE
 JAP Feature Service Writer) Food budgets get a break in late summer.
 Vegetables, fruits. berries. melons. chickens and eggs are at the height Of their seasons. Abundant supplies bring low prices.
 Meals on the lighter side can bel planned without sacrificing whole someness or menu appeal
 MEXICAN CORN-LIAIA is al wholesome main dish for low bud- gets. It is appetizing and filling and takes little preparation.
 To serve four generously: Brown. for minutes. 1a cup diced celery. A cup chopped green peppers and 3 tablespoons chopped onions in 5I tablespoons bacon fat heated in a. frying pan. Mix in tablespoons flour, 12 cups corn. 1 cup lima beans. F teaspoon salt. 5z teaspoon paprika and cups tomatoes. Simm-| CT 10 minutes, or until thick enough to serve This can be made up in the morning, stored in the| refrigerator and relocated at dinner time.
 For something new in egg . styles, try STUFFED EGGS NORWAY. Your friends will clamor for the recipe.
 Remove yolks from hard cooked eggs. mash them and ] blend in 12 cup cooked peas, A teaspoon curry powder, 54 teaspoon each of salt, pepper, celery salt. chopped parsley, and onions. Add 2 tablespoons cream. Roughly refill the egg white cases. Carefully set them in a shallow. buttered baking dish. Partly cover them with thick, savory cream sauce, sprinkle with grated cheese and chopped cooked ham. Bake 10 minutes in a moderate oven Serve in the baking dish.
 Along comes company and a pos sible jolt for your budget But serve this VEAL ROLL VIENNA It is delicious, inexpensive, cooks it's self with little trouble.
 Select 2 pounds of veal steak cut half an inch thick. Pound each slice lightly. Sprinkle with a little salt, paprika and flour Spread each slice with a stuffing made as follows: Brown minutes B cup diced eel cry, tablespoons each of chopped onions. parsley and green pepper in 1 tablespoons bacon fat Add B cup diced cooked carrots, 1 cup cooked corn, 1 cup cubed white bread. F teaspoon salt, A teas poon paprika. ? tablespoons melted butter and 1s cup sour cream (sweet cream will dol.
 DINNER
 Shrimps Creole
 Bread Plum Butter
 Green Tossed Salad
 Buttered Green Beans Berry Tapioca Pudding Coffee
 SHRIMPS CREOLE
 Serving 4)
 tablespoons fat tablespoons chopped celery, tablespoons chopped onions. tablespoon chopped parsley. E teaspoon salt, A teaspoon paprika, 1s teaspoon dry mustard. F cups cooked cleaned shrimps, ta- blespoons flour, ? cups toma- toes.
 Heat fat in a frying pan, add celery, onions and parsley and sim mer four minutes. Add seasonings and shrimps Mix thoroughly and sprinkle with flour. Blend and add the tomatoes. Simmer ten minutes, serve on boiled rice
 Berry Tapioea Pudding
 A cup granulated tapioca, cups milk, ? egg yolks, A teas poon salt, F cup granulated sugar, 1 F cups berries, ? egg whites, beaten, teaspoon van fila, 1 teaspoon grated lemon rind, 2 tablespoons butter.
 Cook tapioca and milk ten min utes in a double boiler Add yolks, | salt and sugar and cook five min utes Lightly blend in other in-I gradients and cook two minutes. | Pour into a glass dish, chill. Serve plain or with cream.
 AUGUST BUSCHMANN
 ENTHUSED 0VE PLANE
 TRAVEL TO ALASKA