1941-03-31 — Page 11

By George MacManus

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GO RIGHT TO THE OFFICE AND PAY

YOUR DUES

IS IT JUST AS DIFFICULT TO RESIGN FROM THIS CLUB?

A PAGE FOR WOMEN

For Sunday Night Supper

SANDWICHES Fill The Bill

HOT

Says Dorothy Greig

WHEN it comes time to whisk gether Sunday night supper

Somez

Qotalar

:. always sure to a- im no, really hungry.

All I want Lesnek."

MATCHLIGH

However, it's the wis who calmly ignores the Just-I- For andey all such re- mark usually lurks a husky ap- petite

Taken literally at their word and given just a bite or two, they'd all be back raiding the ree box later in the evening

So we suggest hot sandwiches for supper They satisfy the mind's eye of a light bite while at the same time supplying good

The Hot Dish for a School Day Lunch

by Dorothy Greig

WHEN the youngsters BWOOD down on you at noon from 'school, that's the time to set before tham big sleaming bowls of soup. Soup is hot-and they should have a hot dish. It's nourishing, easily digested. And children never tose their zest for good soup. 'From your standpoint, It's just about the perfect hot luncheon dish for it is quick and easy to prepare ---and good. Just open the can, add water or milk as the case may be, and beat.

Tomato and Vegetable-Beef Soup

Hot soup leaves no heavy after feeling either. Yet it provides the quick energy a youngster weeds to keep him alert for the afternoon's activities.

The recipe for the first soup given below offers a delicious blond of two soups; tomato-which all children love-and vegetable-beef, thick with little chunks of beef and vegetablca.

Tomato and Vegetable-Beef Soup

I can condensed tomato soup

I can condensed vegetable-beor

Roup

2 cans of water

boiling

Combine and heat to polit. Garnish with toast croutons. Serves 5-7,

Soup, of course, is one of the best ways in the world to get mora milk into a child's diet. Many a child who balks at drinking milk will take it in soups and pass happily back for more. For in alance; here is a nourishing voge lable purée to which is added milk: Cream of Asparagus Soup Can condensed asparagus noup 1⁄2 cup Irradiated evaporated milk (Just as it comes from the can) 1⁄2 cup water

Empty the soup Into a saucepan. Stir in the milk and water and heat, but do not boll. Serves 2-4,

Hot mushroom sauce over

a ham and cornbread sandwich

is an appetising dish for Sunday night supper.

honest sustaining nourishment. Put together with meat or cheese or eggs or maybe tuna fish or chicken, hot sandwiches have zest as well as substance.

Here, for instance, is one that can be made either with cora bread or with toast, (It's part- cularly good with corn bread). And as a climax it is topped with ΣΕ hot

and

savory inushroom sauce!

Southern Ham Sandwich With Hot Mushroom Sauce

6 pieces corn bread, about 3

inches square

6 slices ham boiled or baked

Mushroom Sauce

I can condensed cream of mush-

room soup

1⁄2 cup milk

2-3

(Released by The Ball indiente, Inc.)

The montally sketchy girl- friend thinks when her beau says the world's upside down he means penguine are now found sitting where the North Pole used to be.

Stir the cup of milk into the condensed cream of mushroom Soup. Heat, but do not boil. While the sauce is heating, split the pieces of corn bread

and toast them. Then place the ham between the toasted slices of corn bread and pour the hot mushroom sauce over the top.

Cheese and bacon is all ever popular combination.

Open Grilled Cheese And Bacon Sandwich, Tomato Sauce

6 slices bacon

8 slices cheese (size of bread)

8 pieces bread or toast

1 can condensed tomato soup.

Cut the long slices of bacon in half and broil on one side. Cover the slices of bread or toast with pieces of cheese cut about 11⁄2 inch thick and on each slice place two pieces of bacon. Broil until the cheese is melted and bacon crisp. Pour 2 tablespoons of hot con- densed tomato soup over each slice and serve immediately. Serves 4 large or 8 small open sandwiches.

And try this version of our old friend, scrambled eggs:

Scrambled Egg And Mushroom Sandwiches

4 eggs

1⁄2 cup condensed

mushroom soup

1⁄4 teaspoon salt

Pinch of pepper

EAT AT-

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OFF THE RECORD

"Mrs. Newly"

cream of

ED REED

Beat the eggs. Then add the cream of mushroom soup, salt and pepper and beat again. Melt-the- butter in a frying pan or sauce- pan; add ogg mixture and cook over a low heat, stirring con- stantly until thick. Put the cook- ed eggs and mushroom between slices of buttered toast. Serves 4.

1008, The Rechter

sad Trikes Erwäsche

By ED REED

"I forgot to have the butcher slice the bologna."

Here's Luck

EWO BEER

Tel. 30311