Evening star., 1963-01-03

Boston Mackerel Scdloped Potatoes
Spinach Glazed Parsntps
PrUne Whip Tea
Prune Whip
pound prunes, pumped VI to u cup sugar
ana pitted Juice and grated rind IA
4 egg whites small lemon
Plump prunes by soaking them in cold water oyer-
night-l quart water to pound prunes Drain Finely
chop prunes mince in blender egg whites with
salt until foamy; add about 2 tablespoons at
time while continuing to beat When merngue stands in
firm peaks fold in prunes lemon Juice and rnd and nuts
Heap into sherbets and chill Six servings. sf
Baked Lamb Shanks Rice
Acorn Squash Stoned Tomatoes
Baked Apples
Baked Lamb Shanks
lamb shanks can condensed consomms
4 teaspoon garlic powder ia TT tablespoons instant
"a cup flour minced onion
teaspoons salt / carrot rs
" teaspoon pepper / celery stalk
"a cup salad oil
Rub lamb with lemon Juice and garlic powder Let
stand ~ minutes Combine flour salt and pepper paper
bag Shake shanks at time to coat WELL Brown on
all sides in hot oil in Dutch heavy skillet Remove
meat and pour off all but tablespoons of drppngs Add
seasoned flour and brown lightly stirring Add consome
water and onon stir until slightly thckened and return
lamb to Peel and slice carrot and slice celery thiny
Add to meat, including celery top Cover and bake in
375-degree oven hours, until meat very tender
Season to taste. Six servings.
Stuffed Pork Chops Mashed StDeet Potatoes
Lima Beans Waldorf Salad
Quick Floating Island Coffee
Quick Floating Island
cups milk u cup sugar
package vanilla rennet V teaspoon orange OR
powder "a teaspoon lemon extract
egg whites Orange or lemon slices
u teaspoon salt
Heat milk to lukewarm not hot Remove from heat
at once Add rennet powder stir until dissolved about
minute. Pour into dessert Dishes Let set 10 minutes
until firm. Chill When ready to beat egg whites
Until frOfhu kUa1Nn
gradually beating until stiff Fold in extract Top each
custard with heapng spoonful Of merngue garnsh with
fruit slice -Four to five servings Note: desired add
welbeaten yoks to the milk before heating Proceed
directed
Liner and Bacon Cottage Fried Potatoes
RutGbagds Buttered Peas
Corn Mushroom Mullins
Canned Pums Cookies
Corn Mushroom Mullins
"a cup sliced fresh Q2 ounce package
canned mushrooms, corn muffin mix
drained tablespoons chopped
/ teaspoon butter or chives
margarine egg
2s cup milk
In butter for several minutes Empty muffin mix into
bowl stir in Drowned mushrooms and chves Add egg and
milk Blend only until dry ingredients thoroughly
moisened Batter will be slightly lumpyO Fnl creased
medium sized muffin cups half full Bake in preheated
Makes IL muffins
Veal Scalopptne Baked Potatoes
Carrots au GTdtin Cabbage SlaU
Chocolate Fudge Cake
Carrots Gratin
cups diced carrots u cup chopped green
soda crackers crushed pepper
"a cup) tablespoons melted butter
! teaspoon onion salt "a cup grated sharp cheese
u to u teaspoon pepper
Heat oven to 425 degrees. Cook carrots in "a inch
boiling Salted water 10 minutes Combine crackers onion
salt green and pepper Alternate layers
and crumb mixture in CREASED l-quart baking dish II
any carrot liquid Is left spoon top Pour butter
and sprinkle with cheese Bake Is to 20 minutes until
cheese mets Six servings