* HOUSEHOLD HINTS
By Mrs. Brevy Lilly Phone 2-4051
mmKBKSsmm- ‘Safi
Tuna Fish Loaf
1 tablespoon chopped onion
xk cup finely chopped celery
3 tablespoons butter
4 tablespoons enriched flour
Wz cups milk
lVi teaspoons salt, few grains
pepper
1 Vz cups fine soft bread crumbs
1 egg
1 -13 ounce can tuna fish
Cook onion and celery in but
ter over low heat for five minutes
stirring occasionally, add flour
ipnd mix well. Add milk and
cook over low heat stirring con
stantly until thickened. Add salt
and pepper and combine with the
bread crumbs, slightly beaten
egg and finely chopped tuna fish.
Pack in a buttered small loaf pan
and bake at 350 degrees for about
50 minutes. Serve with horse
radish sauce.—Serves 6
-o
Worth Remembering
To keep soft cookies from dry
ing out store them in a covered
jar with a piece of apple or
orange.
* * * *
Green vegetables should stay
^green if cooking water is salted
or one or two lettuce leaves are
cooked with the vegetable.
m .tniiaiEa—vksZW'j** mi \ -■»»
Beside its use as a beverage
canned grapefruit juice makes a
good base for gelatine dishes,
particularly for molded vege
table salad.
* * * *
Calavo Grapefruit Salad
1 package lemon gelatine
1 cup boiling grapefruit juice
a/2 cup cold grapefruit juice
4 tablespoons lemon juice
2 avocados, diced
1. cup grapefruit segments
1 cup diced celery
V\ teaspoon salt
Dissolve gelatine in the boiling
grapefruit juice, add the cold
juice, lemon and salt, chill until
thick, then add the diced avo
cado, celery and well drained
grapefruit segments and mold.
When it is firm turn out the mold
and serve on shredded lettuce
with mayonnaise to which 1
tablespoon cucumber has been
added.
-o
Mint Parfait
This is an easy dessert sugges
tion, it looks attractive and has
a distinctly different flavor.
Put crushed mint jelly and
vanilla ice cream in alternate
layers in parfait glasses, top with
whipping cream and mint candy.
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April 4, 1947
THE VOICE
2225 S St., Lincoln. Nebr.
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