Roanoke Rapids daily herald., 1948-12-06
American Men Have Developed
The Bod "Eot-und-Run" Habit

IN INSII sSA0Il
does not talk about the cost Of food
at the dinner-table. 1t spoils the
pleasure Of eating. Also she should
not complain how hard she worked
to cook it; and how she cannot find
any household help; and how 80"
A Bad Temper
"Now wait minute, Chef. What
about the man of the house? Should
he sit down to dinner with q bad
temper because something didn't 20
right at the Office, the factory or the
shop? Or sit glum all through the
meal without saying a word? Or
find fault with the food? Or roar at
the children? Really, Chef, it's
fifty-tifty proposition. And when the
parents show the same considerats
attitude toward each other as they
would toward their friends or
guests, the children take the cue and
the meal is sure to be enjoyable"
~ agree Madame, provided the
dinner is we'll cooked" remarked the
Chef abruptly.
"And provided the woman feels
her efforts are appreciated" re-
torted. "But Chef, here we are al
most getting into an argument our
selves!" At which we both burst out
laughing and changed the subject,
the best antidote for an incipient
argument.
Leftover Chicken
"Is there enough chicken left over
for dinner?" inquired.
"Ah oui, it will be good creamed,
and l will garnish it with potato
puffs for a change. There are some
raw cabbage and carrots for salad,
and can of tomato soup and one Of
string beans"
Sounds good, Chef, but a bit on
the light side" remarked. $50 let's
have a substantial dessert made
with cottage cheese. How about
apple blintzes?"
Perfect Madame. And guaran-
teed to give happy finale to the
neal" ''
1oMoRRows DINNER
Tomato Soup with Onion Pepper
Garnish
Creamed Chicken with Potato Puffs
String Beans Cranberry Sauce
Cole Slaw with Shredded Carrots
Apple Blintzes
Coffee or Tea Milk (children)
All Measurements Are Level
Recipes Serve -Four
Creamed Chicken 80.
Melt 2 tbsp. chicken fat, butter or
margarine in qt.-sized sauce pan.
Add 3 tbsp. -four, u tsp. salt, u tsp.
pepper, and stir until smooth. Then
stir in c. milk. Bring to boiling
point and simmer / min. Add from
Pa to 8 C. faxed cooked chicken.
Pour into shallow. good-sized bak-
ing dish, or very deep large pie
plate. Arrange cooked potato puffs
around the edge; place in the oven
for moment to become very hot,
and serve busted with parsley.
Potato Puffs
Prepare C. fluffy whipt potato.
No Jumps! While hot. form into
balls with a tablespoon on an oiled
cookie sheet. Slightly beat egg yolk
and stir in 2 tbsp. melted marga.
rine; brush over each ball. Brown
in hot oven, 425 F.
Apple Blintzes
First make plain "blintzes" as
follows: To Ia c. milk, add 4 tsp.
vanilla and we'll beaten eggs. Snt
together c. flour, 4 tsp. salt and
l tbsp. powdered sugar; beat in
using hand egg beater to remove
any Jumps. With this batter make
very thin griddle cakes, about g.
in diameter, frying them in butter
or margarine until beginning to
brown. Meantime make the filling
as follows: Fry y c. peeled, cored,
chopped, tart cooking apples in but
ter or margarine with 4 c. fine soft
white bread crumbs. Sprinkle with
4 c. sugar and u tsp. cinnamon.
: Mix with Y lb. dry cottage cheese
and the grated rind Y lemon. Place
l tbsp. Of this mixture in the center
of each griddle cake or blintz, and
roll up. Place in buttered pan; dot
with butter or margarine, and heat
in the oven. Dust with sifted pow
dered sugar and cinnamon. Serve
plain, or with additional fried,
slightly sweetened apple sections
}. and soured cream. Blintzes may Dc
y made in advance and reheated in the
: oven at serving time.
TRICK OF the Chef
To pep up plain canned tomato
r soup, garnish each plateful with a
: tablespoon of coarse-chopped onion
d and green pepper, soft-fried In .
little butter or margarine.