Remember these three “friends" at your next party: foods you can make ahead, foods that taste more than they cost, and foods that are especially pretty! The first will keep you serene, the second will keep your budget at ease, and the third will say to guests, “You’re welcome,r in a best of all way. Here are just such “friends": two very pretty but irractical main dishes . . . three dressings to make salads your specialty . . . plus a kitchen-full of make ahead desserts, each one guaranteed to start the conversation with “oh's” and “ah’s." INDIVIDUAL BURGER PIE 2 tablespoons chopped onion 1 pound ground beef 2 tablespoons shortening l teaspoon salt Dash pepper 3 tablespoons flour I can (2 cups) tomatoes Vt teaspoon If orceslershire sauce I can (approximately 2 cups) pork and beans or substitute I cup diced cooked carrots and 1 cup diced cooked green beans Brown onion and meat in shortening; blend in salt, pepper, flour. Add tomatoes, Worcestershire; cook until slightly thickened, stirring occasionally. Add beans. Take two 10xl2-inch sheets of aluminum foil; cen ter them over an inverted custard cup. Mold the sheets of foil into a cup by forcing another custard cup over the first. Repeat to make six individual meat cups. Mold the foil edges into a rim or flute with scissors. Fill each foil dish with meat mixture. Top with Cheese Puff. Bake 25-30 minutes at 350°. Makes 6. Cheese Puff. Sift together 1 cup all purpose flour, 11* teaspoons baking powder, Vs teaspoon dry mus tard, J* teaspoon salt. Cut in 2 tablespoons shorten ing; add )* cup grated sharp cheese and 'A cup milk; blend to a soft dough. Spoon over meat mixture be fore baking. BEST OF ALL KABOBS 4 to 5 lbs. boned lamb shoulder or tenderized beef 3A cup hot water 2 tablespoons salad oil W cup light molasses 2 tablespoons lemon juice or vinegar l tablespoon Worcestershire sauce I jar (l lb. 12 oz.) spiced crabapples, drained 1 can (16 oz.) pineapple chunks, drained (for beef, use fresh slices of tomato, green pepper, canned whole onions) The night before, cut meat into l)*-inch chunks; trim away gristle and most of fat. Put meat in large bowl; add water, oil, molasses, juice or vinegar and Worcestershire. Toss well; ehill overnight. Serving day, preheat broiler or grill. Arrange meat and fruit on skewers, alternating the meat, fruit or fresh vegetables; allow about 5 meat chunks per per son. Broil 4 to 5 inches from coals or fire for 15 min utes, brushing occasionally with marinade. Turn and cook about 15 minutes more, brushing with marinade. (Serve remaining marinade, hot, as a sauce for kabobs and rice, or mix part of marinade with two cans heated pork and beans. Top with ka bobs. Keep warm until serving time. Serves 6 to 8. Jl,> . * § '4ll-V ^ '**H'. Company's coming1 LACY WAFERS ‘A cup light molasses Vt cup butter fA cup sugar 1 cup sifted all purpose flour 1 teaspoon ginger Place molasses, butter and sugar in heavy sauce pan; stir over low heat until mixture is melted. Re move from heat. Sift flour with ginger; blend into molasses mixture. Drop from tip of teaspoon onto greased foil on top of cookie sheets. Drop at least 3 inches apart. Cookies will spread. Bake in 350° oven 8 to 10 minutes. While still hot, remove with spatula and curl around wooden spoon handle. Re place in oven for few minutes if cookies harden be fore they are curled. Cool on rack; store in air-tight container or foil. Fill with whipped cream, if de sired, for dessert. Makes about 2S dozen cookies. BLACK BOTTOM PIE Dark Layer Vi cup sugar IV* tablespoons cornstarch 4 egg yolks, slightly beaten 2 cups scalded milk i 6-oz. pkg. (I cup) semi-sweet chocolate morsels Vi teaspoon vanilla Combine sugar and cornstarch in heavy saucepan; mix well. Blend in yolks; gradually stir in scalded milk. Cook over moderate heat, stirring constantly, until mixture will coat a spoon. Remove 1 cup cooked mixture. Add semi-sweet chocolate morsels and vanilla. Stir until chocolate melts. Pour into baked 9-inch pie shell. Light Layer 1 envelope unflavored gelatin V* cup cold water 14 teaspoon vanilla 4 egg whites Vi teaspoon cream of tartar Vi cup sugar Combine gelatin, water and vanilla in small bowl. Let stand until gelatin dissolves. Cool. Combine egg whites and cream of tartar; beat until foamy. Gradually beat in sugar; continue until stiff, glossy peaks form when beaters are raised. Fold egg-white mixture into gelatin mixture. Pour over chocolate mixture in pie shell. Chill until set. Garnish with whipped cream, if desired, or with “dots” of chocolate morsels. REGAL CHOCOLATE CAKE Prize Winner in 13th Grand National Bake Off <3 cup .ttmi iutfl chocolate morsels Ut cup u