davidaulloa/AmericanStories huggingface dataset:
The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1941-07-30
Services Being Arranged
For University Librarian

Ann Arbor, Mich, July 30-Fu-
neral arrangements are being made
for Miss Henriette Scranton, Uni
versity librarian. who passed away
Monday night after a short illness.
The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1941-07-30

TOKYO-INS-A strong force OF
Japanese naval bombers Monday
raIded Chungking. shooting down
three Chinese fighters, according
to an Official announcement.
The Chronicle-star the Moss Point advertiser., 1941-10-17
Hot Lunches Give
Students Good Meals

Hot school lunches are taking
the place Of more sin Dinner pals
thar river this term. Says Mss
Ruth Cain. home demonstration
agent Although there : no ac-
curAte figures on al school lunches
served throughout the county, the
trend Is definitely upward
since 1899, millions Of under
nourtxhed children have been added
70 those receiving school lunches,
thanks 70 surplus farm foods made
available for that use.
This year. the Surplus Market
ting Administration OF the q, s. De-
partment Of Agriculture expects the
school lunch program % reach up
ward Of 5 million children Almost
as many more eligible children
can be served. II more communities
take &c upon themselves 70 provide
the sponsorship for such projects
However no matter vino oversees
the school lunch or how II Is financ-
ed. It should be well balanced TO do
the most good, say home economists
Of the q. S, Department Of ARri-
culture. ideally Il is made up Of one
n~ourtShing main dish. q glass or
two Of milk, fruit or vegetable IN
some form. bread and butter or a
sandwich. and q simple dessert.
On this one theme there may be
The Chronicle-star the Moss Point advertiser., 1941-10-17
Csrnsa Reef Hash

For a good corned beef hash. FRY
plenty of onions until they are 8
light brown. then add the canned
eorned beef hash and spread II
over the onions. Pour about 9
quarter OF q cup Of table cream OF
evaporated milk over the hash and
then allow the mixture 10 brown
and heat through. DO not stir it
II you think It may get too brown
on the bottom, set II In Q hot oven
to finish heating. When ready &C
serve. turn the hash out upside
down onto a chop platter to show
the lovely Drowned surface well
sprinkled with onions Plan to have
plenty of hash, or else not many
guests. A mixed green salad. rye
bread. and chilled beer viii com
plete this favorite for father.
The Chronicle-star the Moss Point advertiser., 1941-10-17
Corn Custard With BroIIed
Tomatoes

This delicious combination Of
vegetables deserves 70 be much more
widely known than IL Is It should
form the principal dish at either
dinner or supper. as the corn and
egg combination contains 50 much
protein that no meat Is necessary
for children. Score young ears Of
corn with q sharp knife and scrape
out the kernels until YOU have a
eupful OF the pulp. Beat up very
lightly ? eggs, add q cupful Of rich
milk. stir IN the corn and add 3 tiny
onion. finely grated Pour the mix
ture into cusiard cups and bake
until brown on top. Before It Is
quite done. cut into thick slices
large tomatoes. dip Ia cornmeal.
season with salt and pepper and
put on the bruIler over q hot fire
Or fry II . pan IN smoking hot fat.
Serve very hot with the euztaFd and
see II The children don't ask for
more.
The Chronicle-star the Moss Point advertiser., 1941-10-17
Household Hint

Foods spilled In The rafriger~
ntor should be wiped Up insmedi-
atsly 70 avoid mold and bad odors-
Leftoyers should not be left toe
long, especially In warm weather.
Shelves, cube containers, vegs-
table and egg containers should b
all included in . weekly washap
with lukewarm. not hot, smds, fol-
lowed by q rinse with clean. luke
warm water.
The Chronicle-star the Moss Point advertiser., 1941-10-17

a thousand variations Cor TIRE menu
naturally varies acccgding 70 the
food value Of tire main dish and Tne
cooking equipment and other facEll-
ties On Rand Most Ambitious school
lunches m built around a subskan-
tiAl main dlsh-Nfth the rest OF the
meal Of lighter food8 Or q lighter
main dish such as salad cooked
vegetable. or vegetable soup Is serp-
ed tn combination with other heas-
Ter foods 10 support IL.
But even Il there cant be Q CON-
plete meal prepared AZ the school,
the lunch program still Is very mitch
worth while. II may be only one
nourtshing hot dish and milk ana
fruit Or IL may be fruit and mElk
OF cocoa To supplement the lunch
the children carry 70 school
The Chronicle-star the Moss Point advertiser., 1941-10-17

! ureuarud mustard. two tablespoons
az chilli SATIRE. NJ tablespoon al
worcestershire sauce and ore tea
spoon a pxprika AID Just taae right
amount 81 hot water g make =
rather thick SAUCE and ae4son with
salt Puf q pound Of weineFs tn hka
aoce and cover pan Let ammez
over los fire for 10 minutes, usefl
let stand Tor 10 minutes " more "
Abeorb flavor.
Have one-haif pound Of spae-
hetii boiling IN sailed water. When
Il IA done. drain 4n6 return 20 pot.
adding three tablespoons Of buttef.
stirring 70 mix wen Heat over bv
fire with one-foarh cup Of grated
cheese added and one-elxhEh cup
q esapormted cream. Ada . pinch
or 80 OF pepper and q little sail e
needed 20 season. When TINS lz
blended and tnickened. arrange the
musawes tn center Of ohiong plat
Ter with s~paghetti ~ q border and
nsogr the quickie sauce over the
MuxaRea only and serve ~ once
Only 9 crisp green garden salad
with Preach dressing n needed %
make this q perfect efficiency meal
for = busy day.
Germ Meal Recipes
Corn Bread-Two cups oornmeal
! teaspoon soda. : t~eAxpouns baking
powder. : teaspoons AAlt. 2 cups
sour milk. 2 esEz. 2 tablespoons
melted fat
Slft the dry ingredients and add
the milk Add the weIl-beatsn eggs
and fat Pour into . very hot. we'll
buttered pan. Bake from 90 70 50
minutes IN 9 hos oven te00 degrees
70 as degrees Fahrenheitl.
CoFnmeal Mush-Two cups ooxn-
meal. ? cups cold water, n 70 . cups
boiling water. 3 teaspoons salt
Mtx The cornmeai and cold water
Add the bo.ling water and salt.
and cook In q double boiler. covered,
for mbosit efae hour.
Serve With stewed fruit. Or pour
into a deep dampened pan 10 set,
when cold and firm. cut into slices.
brown o. both sides tn fat
Variations And / 70 / cup cooked
onions 70 the muzh. or ! cup cooked
chopped meat or fish. or ! cup fine
" cut cheese. before pouring into
the pan. When st. cut into slicea
and brown on both sides II fat
Corn pone-Two cups eeFnmeaI /
teaspoon salt. 2 Tablespoons melted
lard or other fat Il cups warm
water or milk. : teaspoons baking
powder.
AK the meal and salt Add the
fat and warm liquid and mix veil
Cool and then stir IN the baking
powder. Shape into small cakes OF
PONIES Places or weii-greased pans
s-a bake ~ : hcs o-sr fer ascsEs So
minutes
The Chronicle-star the Moss Point advertiser., 1941-10-17
Meat and Bread
Form Tasty Dishes

AMAA ~ MWANNA - -"
/ loaf unxiiced bread. ! pound
ground heel. ! medium SIZED cnsoa.
salt and pepper. 2 tablespoons tat
bread crumbs
TO make bread case. trim crusts
frum loaf q bread Remove center
ksx1nx rails and bottcn about
! tneh tnirk Bruh with melted
butter and brown In moderate oven
CTS d. -
FIIIang Per Bread Case
Nelf the fnk IA trying pan. add
fsnely choEw5ed oaafon ana brown
Crumhle the bread removed from
tire center o. Tire loaf. Mtx with
meat and add onions Add salt and
pepper. Brown al IN pan. When
COOKED pic Hxi1tly into bread cas-
ard serFe hot Accompany with
mushroom Ernvy.
Yield. 6 serving
Enrtn1kans
Oni0rA 50 plentiful nov. are ex-
eeilent both ~ q vegetable and as
q nMrltkh Cor the platter when they
are COOKED whole and then glazed
Ruttered whole green beans viii
serve the same purpose. - VIII
stxspa Of yellUw cArrotA or. for .
contrast IN flavor, . bowl Of tossed
salad green's offers = pleasing crisp
ness thai many reiAzh.
Interesting sauces AID n picking
ID the flavor oE bread and meat
dishes. Starting with the gravy.
mary variations are possible. For
Q bland sauce, lightly Drowned
mushrooms are unsurpassed for
their miidnnks. Preach fried onion
rings added 70 the gravy Just before
serving makes anotlser xestful nc
compartment A dash Of worcester
snire saure make many q plain dizh
szamogouz
Use 1 ID round steak ground, !
medium onion. I cup soft bread
crumbs, ] eEx. l teaspoon salt 2
tablespoons fat. 2 cans mzzzhroazm
soup Combine thoroughly steak
finely chopped onion. bread crumbs
eEg and salt Form into eAxhf round
meat balA Melt fat IN saucepan.
~ meat baik until done and
brown. Add mushroom SOUP and
simmer for about 10 minutes Gar
ntzh with parsley.
Weiners Fine Rsr FaIi
Weiriefz prepared b. this rec
f&. with > kavoFy quick sauce.
VII win faTor with ~everyone after
. day Of shopping. especially during
NE fAA days soon To come. when
meats are especially desirable The
addition nf the spaghetti slse a.
quickly prepared sauce that 4
ndt different gives the substantial
touch which Is required after such
s1rsnnn1s activities which alxayn
produces poppy apNatttnSa~
Hakr Al Ingredients ready and
= III D euly . matter Of minutes
before your meal viii be ready 70
sSEse heat a can OF condensed
s%nAso soup. add = teaspoon Of
The Chronicle-star the Moss Point advertiser., 1941-10-17

To clean wAeker and rattan. blow
Gust out and use . white soap jelly
70 which have been added b cup Of
noznnl1na @lI for each quartz OF hof
water and ! cup of soap flakes This
viii keep the wicker from turning
yellow. Dry IN a shady place out-0f-
doora.
The Chronicle-star the Moss Point advertiser., 1941-10-17

Il SPINS 3 h5nE thread Beat cwg
white win a pinch u SAT- untl
atiff Gradually pour OF dignity
cooled syrup and beat constantly
antl mixture coos and h stiff
enasHzh 70 spread This amount wfi
coVer q large cake of three layers.
The Chronicle-star the Moss Point advertiser., 1941-10-17

can hominy with bacon fat and one
cup crumbled. cooked bacon Let II
simmer slowly In skillet. MASKING
with FORK Beat In three eggs and
serve on hot platter with more
bacon.
The Chronicle-star the Moss Point advertiser., 1941-10-17
corned Reef savory

One and one-half cups chopped
cooked Tor canned corned beef, /
cup freshly grated Swiss cheese; !
cup chopped sweet pickle: I cup
mayonnaIse, ! teaspoon grated
onion: I teaspoon salt.
The Chronicle-star the Moss Point advertiser., 1941-10-17

% cup fat i-3 teaspoon salt 2
cups graduated sugar. ? teaspoons
grated Grange rind ? eggs beaten
ID cup sour cream s. cups -four. ]
teaspoon mace. I teaspoon soda. l
teaspoon vanilla, Z teaspoon baking
powder.
Cream Fat and sugar. Ace eeps
nc cream beat 9 minute Llebtly
mix In rest Of ingredients chm
cough Il convenient Drop portions
IRON up Of spoon onto CREASED bak-
ing sheets Fatten each cookie win
bread SIDE Of knife Bake eight min
ute IN moderate oven.
The Chronicle-star the Moss Point advertiser., 1941-10-17

] CUP hot mashed potatoes. ! cup
sugar. butter the Etse Of a walnut
! cup sweet milk. / teaspoon soda
teaspoons cream o. tartar. { cuns
o. IlouT. I teaspoon saiL. / teaspoon
vanilla. 2 egsz Roll ! inch thIek
cut with oougnnut cutter and Try
m dep hot fat Put powdered SUGAR
m large paper bag and shake = few
oouganns around n -
The Chronicle-star the Moss Point advertiser., 1941-10-17
VEGETABLES IN NEW GUIsEs
baked Potato stuffed with shrimr

EFaNHEU UtatW HEHHAEU WEtEI 1IEI IEEIW
/ 5 OF 5 3-4~Oz. can shrimp. 2
large baked potatoes. / tbsp. butter.
! tsp. salt. dash pepper. ! cup milk.
| tsp. minced onion. / tbsp. finely
chopped parsley.
Clean shrimp Cut hot baked po-
tatoes IN halves. lengthwtse. scoop
out insides. mash. add butter. salt,
pepper and milk. beat well. Add
onion. parsley and shrimp. refill
shells. Bake In 3 hot oven at 45o
degrees P. s 70 3 minutes until
lightly Drowned. Serves l.
The Chronicle-star the Moss Point advertiser., 1941-10-17
roRK CURED AND OTHERWISE
Pogt shoulder Roast with spicy
Samaa

Peri shoulder Roast VITA Spicy
Sauea
plctic shoulder roll Salt and
pepper. 2 small onions. minced. 4
tablespoon Worcestershire sauce, /
tablespoon sugar. ! teaspoon pap
FikA. ! cup vinegar. / cup water
z tablespoons catkup.
Have picnic shoulder boned and
rolled a. the market Season with
sal and pepper. Place fat SIDE up
on 3 rack Ia M open roasting pan
Place IN 8 moderate oven ESQ deg
p and roast until vel cone. al
lowing 40 70 IS minutes per pound
Combine other ingredients and c0ok
together for five minutes, until fla-
vofz are blended Serve a sauce
with roast pork
Here Is 3 delicious way to serve
colo roast pork. especially appettzing
On a warm day.
PORK Apple Salad
? cups diced roast pork, I cup die
Cd celefy. II cups diced apples. IA
cups grated carrots / green pepper
shredded. Mayonnaizc Mix well and
to4S into enough mayunnaise 70 coat
weM
Ham Lnaf
Ham loaf h q main dish suited 10
summer fare and It viii keep several
dayA tn the refrigerator. ANY left
overs make delicious sandwich fHl-
ing Soak ? tablespoons g~ranulated
gelatin 5 minutes IN 9 cup cold water
and dissolve tn IL cups boiling
chicken stock or soup. Cool and add
! teaspoon salt, l teaspoon paprika.
II teaspoon minced onions. 2 table,
spoons each OF lemon juice and
sugar 2 sliced hard-cooked eggs,
2-3 cup diced celery. 2 cups chop
ped cooked ham and l cup chopped
green peppers Pour into loaf mold
and chill.
The Chronicle-star the Moss Point advertiser., 1941-10-17

Two and one-thlrd cups sifted
Hour. Is cups butter. egR yolk.
and whole egg. ] egg white. oarse
salt caraway seed
Pour Tour onto board. Cut IN
butter Make 9 little hollow and add
egg and yolk Nix TO form a smooth
dough and chill for one hour Then
roll inch thick on well figured
board and cut with Toured Google
cutters OF various shapes. Place on
baking sheet and brush with a
silghtly beaten egg white. Sprinkle
with salt and caEawaY seed Bake
IN moderate oven Is minutes Pack
your cookie Jar full Of these drops
and youn have the college crowd
dropping IN At the slightest excuse
The Chronicle-star the Moss Point advertiser., 1941-10-17

8 esq yolkx ] teaspoon lemon
juice. "a cups graduated sugar. !
teaspoon salt 6 tablespoons eol6
water. 8 esq whites beaten. / tea
spoon grated lemon rnd. ] Gun
pastry floaE. ] teaspoon cream 81
tartar.
Beat yolkx three mInutes ADD
baif q sugar and beat q minute
ADD water. rInd. iuloe ane salt
heat ouser sugar into ne beaten
whites and beat until creamy. Pour
mo the folkA. ADD ether Inrred-
aeu2 Ak lightly Pour into ; pan
with tube n center Bake g min
utez n q moderate oven InEert -
ssaf9H -aof -.
The Chronicle-star the Moss Point advertiser., 1941-10-17
Try Frioussee
Of Dried Beef
D. BETSY NEWMAN

III ~ tCQ DGCH
By BETSY NEWMAN
PRIcAS8EE 81 drssd bssf NAY
b. served fer hrsakfasL II ysu iiks
. ha9Fty meal d begtn youF eay.
az 10 exeeiismt for he school ehn-
drun's lunch.
Te4ayas Aenn
fFtsassss Of Dried Besf
naksd Apples Hsisin CAKES
Frteansss 81 Drfe6 E@ef
] cup dried h~ef 2egEs
/ thsp. buttsr leap milk
Melt buttzr IN miik. add beef
and coax fer 8 minutes. Beaf ngRs
and add slowly @ naemt and milk
mtxturs. stir until thiek and serve
Raizan Cakes
I cup sugar tap. soda
y cup batter 4eups Aour
I cup molassss v tsp. einua-
! cup neur miik mon
I cup ehepp&d. Y tap. elov
ess6sd raisins = tsp. ailsp4es
or egTs Y tsp. nutnasg
Crsasn butter. add sugar grads.
ally, thsn add melsases. thsn best-
sn eggs. str hear, nnsasure sBd
sit again vita spices ard ssaa.
and add alternately WITH eur
niIk. fielding IN rsisins with The
last Of ths heur. Bake in gem tlnz
and frass VITA whlts fresting.
The Chronicle-star the Moss Point advertiser., 1941-10-17

Ty pFaising your vie. even Il Il
dos f1ghten her - fIrzL-Hmy
Sunday.
The Chronicle-star the Moss Point advertiser., 1941-10-17
Derll,s Fnod q

I cup fat. ; squares chocolate.
melted. ! Is cups grannlated sugar.
cup milk. ! teaspoon vanilla. 2
cups -four. ? eggs. beaten. | tea
spoon soda. 1 teaspoon Salr. 1 tea
spoon baking powder.
Cream fat and sugar. Add rest
Of ingredients and beat two min
uteS. Pour into ring mold. creased
and Toured. Bake IS minutes in
moderate oven-about $50 degrees
Fahrenheit. unmold carefully onto
serving plate. Cool
Place small dish filled with
creamy hard or liquid sauce in The
center OF the pudding. Serve.
II pudding Is baked in loaf pan
i VII require an hour 10 cook.
The Chronicle-star the Moss Point advertiser., 1941-10-17

! cup cooked rice. : ripe tomatoes.
} green pepper.
Chop green pepper and tomato
timely, saving juice from tomato.
Nix with rice. Spread slices of ham
with mixture and roll up. Fastcn
with toothpiek and place IN oven
q teE moments before serving.
Ham With Heney- Pineapple GLAZE
BAKE ycET ham according to tne
manufacturer directions. but finisl,
i OF The Hawaiian way with a
glaze made from canned unsueeten-
90 pineapple juice. honey and must
ard
TO prepare glaze. combine a.
cup canned unsweelened pineapple
Juice. 81 cup strained honey. and
teaspoon dry mustard, bring to a
boil anG continue boiling until
syrup is thick ana drops from
spoon in thick drops.
After the ham has been baked
remove from the rooster TO a clean
shallow pan. skin and score. and
garnish with haived m-araschino
cherries II desired. Spread WITH
syrup Return 70 q hot oven f45O
degrees 20 as degrees p for IS 10
20 minutes o. until surface of nam
Is golden brown. Place ham In
warming ove while sauce Is being
prepared.
Pour dTippings from pan in which
ham was glazed into q saucepan
Skin fat off. II necessary. Add /
tablespoon flour and stir until mix
ture Is smooth. Add ] cup canned
unsweetened pine apple Juice. Bring
to . boil. add ] cup seeded raisins.
and simmer for 10 minutes Add ?
tablespoons brandy or n~onalcoholie
brandy flavoring Just before serving
Ham and Egg Biscuit Sherteake
? cans condensed cream of mush-
room soup. ! cup milk. Il cups
cooked diced ham. 6 eggs. hard
cooked.
Empty the cream Of mushroom
soup into saucepan. mix well. then
add the milk. and heat. Next add
The diced ham and sliced hard
cooked egga Heat 5-i0 minutes to
blend the f1avorS
Dough for Ahortcake.
} cups flour, 81 teaspoon salt
4 teaspoons baking powder. 6 table
spoons butter. ! cup approximate
" milk
SIft the flour, measure, add salt
u baking powder and gift again
Cut The shortening into the -four.
then add the milk BY mixing In A
small amount at q time until a stiff
dough Is formed Roll out the
dough and put into square baking
pan. about g. in size. Bake IN A hot
80 degrees p oven for 20-25
minutes.
Split the baked shortcake. but
ter while hot. and put one-half the
creamed Ham and Egg" mixture
over the bottom half Of the biscuit
Replace The top and put remaining
half OF mixture oFer Il. Garnish
wlth parsley. Serves Go.
The Chronicle-star the Moss Point advertiser., 1941-10-17

MEAT rrEs

Meat pies have always been
wholesome and homespun but
they're social climbers nov that
cheese circles provide the top
hatsi
Beef. lamb OF veal. the pies are
stan the same Old favorites. but the
rev pastry toppings give them
plenty Of social stamina with phos-
pilates III the baking powder and
glanoF with the grated cheese
Put your next meat pie In the
menu -upper-cruss with this new
recipe.
sfeai Pie With Cheese Circles
4 cups cooked beef. lamb or veal
cut IN i-tnch cubes. l cup cooked
aficed carrots. / cup cooked small
onions. u cups gravy.
Arrange the meat. carrots. and
oas>sss = 1z~a.ast casserole. Pour
over the gravy and bake IN q hot
oven tts0 degrees Fahrenheitl 10
minutes until the mixture Is heat
ed through. Remove from oven and
place cheese circles on top Rettfrn
90 oven and haks f2~l8 minutes TN
~ the biscuits are lightly Drowned
Make Q servings.
The Chronicle-star the Moss Point advertiser., 1941-10-17

Three cups sugar. ] tahlespoon
NnIkf corn syrup ] = eupe boiling
SAtefs 4 ege whites ! teaspoon
0aRoning.
Method; Boil sugar. syrup and
SNler 70 firm bal stage q unul
The Chronicle-star the Moss Point advertiser., 1941-10-17

Two cups -four. : teaspoons
baking powder. ! teaspoon salt 7
tablespoons sugar. ; tablespoons
'~snortenlng. p cup sweet milk. 2
eggz
Cream shortening. add Well-heat-
en ekEz and milk Htft -four With
sugar. salt and baking powder. Mlx
AL together. then roIi cut Cut Ia
squares and fold over one corner
Bake IN bot even
The Chronicle-star the Moss Point advertiser., 1941-10-17
While Corn Is
Out of Season
b. BETSY NEWMAN

~ HEAcN NEWMAN
WE'VE al been enjoying eorn
cn-theeub the iass two months,
bat nsw that Il 10 not generally
obtainabls. we can resort % the
freshly canned coru on the market
and serve Il in xaxfogs dishes
corn oysters. for Instance. II yO1
haven't tried this dish. do give Il
atry.
Todsyis sisns
Fred or Frieahsead Chicken
Corn Oysters Mashed Potatoes
Cabbage and Apple Salad
Manhattan Padding
Sugar Cookies
Coffee or Tea
Corn Oysters
esTrs = cp. siftsd
acps. chopped -four
whole karnel y tsp. salt
corn y tsp. pepper
Beat eggs well. and add other
ingredients. Drop by tablespoon
fula On weIl-greased eriddle and
cook like griddle cakes. Serve with
chicken gravy or syrup.
Manhattan Pudding
Itsp. grated 2eps. eream
Grange rind u ep. eonfee-
IL cps. orange TONER'S sugar
juice tsp. vanilla
X cp- lemon y tsp. aAlt
juice CT. soArsely
1cp. granu- chopped wal
lated sugar nuts
Combine orange rind, juice and
lemon iuica. attr In graduated
sugar. stirring until dissolved
Turn into refrigerator freezing
tray and let partially freeze. STIR
% mix and break up crystala Whip
cream to thick enssard eonsist-
eney, fold In confecsioner's sugar.
vanilla, salt and walnuts. Turn on
top Of fruit juices and let freeze
until firm Do not stir cream into
fruit juices, but let than freeze
separately.
The Chronicle-star the Moss Point advertiser., 1941-10-17

Six slices boiled ham large silces)
cup cooked rice. 2 ripe tomatoes.
green pepper.
Chop green pepper and tomato
finely saving juice from tomato
Nix with rice. Spread slices OF ham
wtth mixture and roll up. Fastcn
with toothplek and place IN oven
a few moments before serving.
The Chronicle-star the Moss Point advertiser., 1941-10-17

s1szaany -B4cou~EEKk
A tasty hominy- bacon-eee dish
for lunch IS made b seasoning one
The Chronicle-star the Moss Point advertiser., 1941-10-17

One cup leftover cooked ham. /
teaspoon minced onion. z table
spoons butter. ? slices soft bread. /
pound yellow cheese. 2 eRgz, sep
arateds ! teaspoon salt. I teaspoon
papFtka. ! Is cups hot milk
fuf ham and onion throarh
grinder. Pan FRY gently three min
utes With 2 tablespoons butter. Ar
range III 3 layer In deep baking
dish rubbed with butter. Break
bread into small pieces Silver
cheese into small. thin slices Com
opae bread. cheese. beaten egR volks
and heated milk Add additional
tablespoon butter. salt and papFfka
Let stand % minutes or until ready
70 bake. then fold IN xtiff1y beaten
egg whites Pour IN baking dish con-
tanning ham. Bake IN SLOW oven for
- minutes O. until silver knife
inserted In center comes GU clean
This souffle does not collapse II
kept IN warm wen for q short
while.
The Chronicle-star the Moss Point advertiser., 1941-10-17

II cups sifted flour. 3 tablespoons
shortening. 2 teaspoons baking pow
der. ! cup milk. Is cup grated
American cheese. l teaspoon salt
Silt together -four. baking powder
and salt: cut tn shortening with
two knives or pastry blender. Add
milk. stirring until q soft. but not
sticky dough Is formed Place dough
on Toured beard. pat out TO i-inch
thickness and cut into rings with
douehnut cutter. or form into q
inch rounds. Sprinkle with grated
cheese. Bake Is directed.
The Chronicle-star the Moss Point advertiser., 1941-10-17

Minced clans and cottage cheese
mixed in equal portions, seasoned
lightly with Worcestershire sauce.
salt and paprika. make a good
spread for toast or crackers used
a. eanape& Toast 9 light brown and
serve al once.
The Chronicle-star the Moss Point advertiser., 1941-10-17

Have ! pound beef. I pound veal.
! pound pork and I pound smoked
ham ground together. Mn I cup
milk wiih 81 yellow corn meal.
Baute' meat, | onion and / green
pepper. chopped fine. In about J
tablespoons fat When Drowned. add
] etsnt-ounee can tomato sauce. l
tablespoon salt 2 tablespoons sugar.
2 teaspoons chill powder. / No 2
can corn. ] small five OF six ounce
jar Of stuffed olives-use the iuiee
too. Simmer . few minutes Add
corn meal and ! cup hot water.
Pour into baking dish. Cover and
bake n and . half 70 two hours
ORsmove cover in last half hour