The Greater Omaha Guide s j HOME-MAKER’S CORNER 1 —-^Jy^nnlj_^te Company Dinners Easy to Prepare Even on Slim Budget Green beans take oil extra appeal when prepared with shrimp and a curry sauce. They make a colorful as well as point-free dish for dinner guests. Company dinners on a slim budg et? Yes, indeed, they’re possible even in these times. Your company will get poetical about economical dinners if they’re well cooked and attractively served. You can make meat go a long way but still have lots of flavor if you turn out a dish of rice and meat balls, dressed in its best with cucum ber lily garnishes and a nest of parsley. Or, try a completely point free meal in the Green Bean and onrirnp uurry. Desserts do not lack for appeal. Fresh fruits, now in plenty, can make a beautiful platter all by ! themselves; and then, there’s a va- j riety of desserts that can be whipped up with sugar substitutes. Company Dinner Menu I. Chilled Orange Juice •Green Bean and Shrimp Curry Molded Fruit Salad Iced Tea Hot Rolls Relishes Lemon Chiffon Pie •Green Bean and Shrimp Curry. (Serves 5 to 6) 2 cups cooked string beans 2 tablespoons bacon drippings 2 small onions, chopped } 2 tablespoons flour 2 teaspoons curry powder 1 teaspoon salt % teaspoon pepper 1 cup water I cup cooked shrimp, cleaned Drain cooked beans, reserving liquid. Melt drippings in saucepan, add onion and cook slowly until browned. Remove from heat, add flour and stir until well blended. Add curry powder, salt and pepper. Add bean liquid and water. Cook until slightly thickened, stirring con stantly. Add beans and mix well. Cook for 3 minutes, add shrimp and serve with hot, fluffy rice. Company Dinner Menu II. Hot Vegetable Broth Crackers •Chili Meat Balls Mashed Potatoes Green Peas and Celery Cucumber-Lettuce Salad Rolls •Mint Grapefruit Ice •Chili Balls. (Serves 12) I pound ground beef 1 pound lean pork, ground I beaten egg cup milk I % cup uncooked rice 1 teaspoon chili powder 2 teaspoons salt 2Vi caps cooked tomatoes 2% cups water 2 tablespoons chopped onion I teaspoon salt 1 teaspoon chili powder Mix meats; add egg, milk, rice, 1 teaspoon chili powder and salt. Form into small = 1V4 - inch balls; = brown in hot fat. || Combine toma- g toes, water, on- e Ion and remain- 1= ing seasonings. =; Bring to a boiling point and drop in = chili balls, cover; cook slowly 1*2 hours. Chili powder may be omit ted if desired. *Mint Grapefruit lee. (Serves 4 to 6) 1 teaspoon unflavored gelatine 214 cups grapefruit juice, canned or fresh *4 cup water % cup sugar Peppermint flavoring Green coloring Soften gelatine in V* cup grape fruit juice; combine water and sug ar; stir over low heat until sugar dissolves. Add softened gelatine; stir until dissolved. Combine with grapefruit juice and add a few drops of peppermint flavoring and green coloring to make a delicate green. Pour into freezing tray and freeze until firm. Pile into grape fruit shells or tall glasses. Lynn Says S-T-RE-T-C-H the Meat: With civilians getting only about one half the meat of former years, economy in its use is the watch word. Do it this way: Serve meat in stews but extend it with noodles, dumplings and vegetables. Extend ground meats with cere als such as oatmeal, cornmeal, bread and cracker crumbs. Stuff cuts like heart, breast, etc., with your favorite dressing. Use the soup bones, shanks, knuckles, and other inexpensive, bony cuts for rich-flavored soups. Combine leftover meats, ground, with potatoes and other vegeta bles for hash. Company Dinner Menu III. ♦Poached Lake Trout Slivered Carrots with Boiled New Potatoes Broiled Tomatoes Biscuits with Honey and Butter Olives Radishes Pickles ♦Regal Pudding Beverage •Poached Lake Trout. (Serves 6) 1 51-pound lake trout 54 cup milk 54 cup water 4 slices lemon 54 teaspoon allspice 54 teaspoon salt 1 sprig parsley 2 cups medium white sauce Juice of 54 lemon 2 hard-cooked eggs, chopped Place cleaned fish in skillet or long pan; add combined milk, wa | ter, lemon slices, j spice, salt and ! parsley. Cover and cook for 20 minutes. Careful ly remove to plat ter. Combine white sauce, lem on juice and hard cooked eggs; pcur over fish and serve at once. V: •••***• • .aui• "f-nfiirmfi *vuvu Cool as a sherbet is this grape fruit mint ice served prettily in grapefruit shells—a perfect ending to a warm evening dinner. •Regal Pudding. (Serves 6) 14 cup honey or corn syrup 2 tablespoons flour % teaspoon salt 1 beaten egg 2 cups milk, scalded % teaspoon vanilla extract Combine syrup or honey, flour, salt, egg yolks and whole egg. Add small amount of milk; blend and stir into remaining milk. Cook in double boiler, stirring constantly. Cool, add vanilla extract. Pour into sherbet glasses and chill. Top with the following: Beat 2 egg whites until stiff; fold in 2 tbsp. light corn syrup, beating constantly. Slowly add 1 1-ounce square melted' unsweetened choco late, Vi teaspoon vanilla extract and ts teaspoon salt. Chill. Cold Sliced Meat in Aspic. (Serves 8) 1 envelope plain, unflavored gelatine 14 cup cold water 1H cups consomme, highly seasoned Vi cup cooked peas 1 cooked beet, sliced 1 hard-cooked egg, sliced Slices of ham Slices of chicken or veal Soften gelatine in cold water and dissolve in hot consomme. Pour a thin layer into a mold that has been rinsed in cold water. When it stiff ens, arrange on it decorations of the peas, beet, and egg. Cover with a little more of the gelatine mixture which has been allowed to stiffen slightly. Dip other pieces of the decorations in the aspic and set them against the chilled sides of the mold. When these have stiffened, fill mold alternately with slices of the ham, chicken, and thickening as pic. When firm, unmold on a bed of lettuce leaves. Garnish with radish roses. Slice for serving. Released by Western Newspaper Union. Vitamin-Enriched Pork While pork is recognized as one of the richest sources of thi amin among the natural and univer sally consumed foods, experiments at Washington State college showed that they could make this good source even better by artificially enriching the pork and by feeding the hog with vitamin enriched food. | Tinni-innnnr=innnnr=^=innn King Yuen Cafe • CHOP SUEY— SOIO14 N. S4th St. JAckKon S570 Open from 2 p m until 3 a m. AMERICAN * CHINESE DISHES □F==£][^=]r —ir==3c= BOWELS SLUGGiSK?" • Feeling like you lost your best friend - headachy—dull—all because of sluggish bow els? Why put up with constipation misery? Chew modern FEEN-A-MINT, the pleasant tasting chewing-gum laxative. Chew FEEN A-MINT tonight at bedtime, taking only in accordance with package directions. NePAy! _j | For Sun-Tanning I YOU can’t have too many bare back dresses this season! This one, in spun rayon, features a_ halter neckline and unusual trimming of double rows of white stitching. An informative label on this rayon out fit tells you the fabric has been laboratory tested for washing and dependable service throughout _ all the sunny days. Can YOU tell if a good-looking sports outfit is also serviceable? Helpful buying tips are given in a new, free leaflet, “How to Buy Rayon Sports Clothes.” Send a stamped, self-addresed envelope to the Women’s Department of this ^ewsDaoer for vour free cooy. ..linn.mimimmmmi REVEALS STORY OF PILOTLESS PLANES—Soundphoto —Lt. Col. De witt W. Hanmore of Jersey Cityj N. J.. disclosed the untold story of pi- | lotless American suicide planes; loaded with explosives and crashed f Compliments from THE VANOERPOOL MOTORS COMPANY 2033 Farnam Street / by remote control into their tar gets. He was observer on first raid of this USA. A. 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Realty Improvement COMPANY 342 ELECTRIC BLDG Phone JA-7718 or JA-1620 Omaha, Nebraska