The globe-independent. (Hagerstown, Md.) 1943-19??, 1945-01-11
The Honenaker's
Corner
By MARY DOUGLAS

IL taxes ingenuity ana lndBlIld-
ton during these days to provide
meals that are temptingly varied,
as we'll as nourishing and econom-
ical. It also takes careful shopping,
with a keen eye for bargains, to
be sure we get full value for every
ration point, as well as for our dol
lars.
Quick-frozen fruits and vegetables
still have the advantage over can
ned ones,as they are still point free.
These delicacies are real time saw
ers too, for they reach us all ready
to cook and serve, just as they come
from the carton All the tedious
work of cleaning and sorting was
done before quick-freezing sealed
in the garden fresh flavor, with all
the If complement of vitamins and
minerals.
Another one of the qualities that
endear quick-frozen vegetables to
the busy cook is that they cook in
half the time of other vegetables.
You can store these quick frozen
vegetables and fruits in the freez-
ing compartment of your refrigera-
tor for weeks, so long as they re-
main frozen To gain variety you
can serve combinations of vegetables.
It's easy to cut the hard frozen
block of vegetables that come out
of the carton into any portion de-
sired and store the remaining por-
ton that you don't use in the freez-
ing compartment of your refriger-
ator Here is a suggestion for
SCALLOPED VEGETABLES
Cook l box of quick-frozen green
peas or p box quick-frozen Lima
beans and "a box quick-frozen
golden sweet corn according to di-
rections on box. Prepare a white
sauce. Arrange seasoned, drained
vegetables and sauce in alternate
layers in creased casserole. Sprinkle
with lightly buttered crumbs. Place
in pan of hot water, and bake in
hot oven (450 degrees F) about 20
minutes, or until Drowned. Served
to 6.
To make the white sauce. melt
l tablespoon butter in saucepan.
Add ~ tablespoons flour and stir
to a paste. Add "a cup milk grad
ually, stirring constantly. Cook
gently 2 minutes or until thickened,
stirring constantly. Measure liquor
drained from cooked vegetables,
adding milk, if necessary, to make
up "a cup Add to white sauce and
blend. Season with salt and pepper.
Even if the members of your
family range in age from six to
sixty or four to forty, jelly pan
cakes will hit that well-known
spot. You can serve them for
lunch any day, or just picture them
for Sunday night supper. The
adults might like to take tip from
the children too and eat them in
their fingers-it might not be the
height of good something or the
other, but it's like eating a good
fried chicken leg.
JELLY PANCAKES
3 eggs Cor 2 eggs and p teaspoon
baking powder)
l teaspoon sugar
q teaspoon salt
l cup milk
y cup 1our
l tablespoon shortening
Separate the yolks and whites OF
the eggs. To the beaten yolks add
the sugar, salt and one1half cup
of milk. Stir in the sifted flour, the
other half cup of milk, the melted
shortening, then fold in the stif1y
beaten whites of the eggs.
Bake on a hot griddle, making
the cakes larger than usual. Spread
~oANAA \ONS Will IdlG Jelly anu
roll while hot. Place all on a plat
ter, side by side. with the tapping
edge of the roll touching the bot
tom of the platter to keep the cake
from spreading. Dredge with sugar
and, if desired, burn lines on the
sugared surface with red dot wire
toaster. This gives an attractive ap.
pearance and a slight flavor oil
burned sugar.
Nothing adds quite so much to al
appetizing meal as colorful jelliec
salad nested in bed of crisp greer
lettuce.
JELLIED TOMATO SALAD
3 cups stewed tomatoes, fresh OF
canned
"a cup chopped onion
IL cup chopped celery
| bay-leaf
/ Glove