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« Let's Eal IDA BAILEY ALLEN TOMORROW'S DINNER Beet-Cucumber-Tomato - Saladettes with Chiffonade Dressing Broiled Beef Steak (Tenderized) Au Jus Glazed Rutabaga Potato Croquettes or French Fries Mincemeat Apple Torte or Red Apples Cheese and Crackers Coffee Tea Milk GLAZED RUTABAGA 1% Ibs. rutabaga ¥Y tsp. salt 14 tsp. cinnamon 1 tsp. sugar _3 ¢. beef broth or bouil- lon 14 ¢, melted butter or margarine Peel rutabaga; cut in thin crosswise slices, then in quarters. Bring broth to boil; add seasonings, sugar and ruta- baga. Boil 30 min. Drain. Brush with melted but- ter; glaze 15 min. or until lightly browned in mod. oven, 375 deg.F. MINCEMEAT APPLE TORTE % ce. room-soft shorten- ing Y% c. brown sugar ¥% tsp. salt 1 c. sifted flour 1 tsp. baking powder . 1 c. uncooked rolled oats 1% ¢. prepared mincemeat 1% c. fine-chopped unpeel- ed tart apple. Cream together shorten- ing, sugar and salt. With fork work in flour, baking powder and rolled oats, making coarse, sticky crumb mixture. Pack half into buttered 9" pie plate that can go- to-table. Stir together mincemeat and _ apple. Spread in pie plate. Cover lightly with remaining pre- pared crumb mixture. Bake 35 min. in mod. oven, 350-375 degrees F. or until lightly browned. Serve warm with hard sauce, whipped cream or pitcher cream. retipes for 6 POTATO CROQUETTES 3 c. hot ma&shed potato tato '1 egg yolk 1/16 tsp. cayenne 1/16 tsp. nutmeg 1 tbsp. minced parsley istp. onion juice Egg-wash (follows) RE RY PCE ERE NE TEI 4 TR ANSE TEI SES poumeeesmn j} l%c. fine dry bread j crumbs ; Vegetable oil for deep frying ---- Combine first 6 ingredi- ents, beat thoroughly. Shape into balls containing 1 tbsp. each. Chill. Roll 'in egg-wash, then 'roll lightly in crumbs. Let stand 10 min. to set coating. Fry in deep fat hot envugh to brown a bit of bread jm 4@ sec., 875 de- grees F. Drain on crumbled paper towels. Makes 8 to 12. Egg-Wash: Slightly beat 1 egg; stir in % cup milk. Measurements level; recipes for 6 NEW ENGLAND CLAM CHOWDER 3. tbsp. cubed fat salt pork 2 peeled medium onions 1 qt. boiling water or fish stock 1 qt. shucked clams 1 pt. thin-sliced potatoes 1 'tsp. salt 14 tsp. pepper 1 tbsp. butter 1 tbsp. flour 1 pt. milk Fry out fat from salt pork in 2-qt. kettle. Add onions, saute gently 3 min. Add water, clams, potatoes and seasonings. Cover, sim- mer 1 hr. : Blend butter and flour. Add a little of hot clam chowder and stir smooth. Return to cooking clam chowder and slowly bring to boil. Stir in milk. Simmer-cook 5 min. Serve in soup plates or bowls. LOBSTER NEWBURG % Y% c. butter 3 heaping c. diced cooked lobster meat 1' tbsp. cornstarch %4 c. milk %4 c. cream 3 egg yolks 1 __ tsp. salt ¥% tsp. cayenne 1 tsp. lemon juice 2. tbsp. dry sherry or 42 tbsp. sherry flavoring Decrusted white bread toast Melt butter. Add lobster, Slow saute 5 min. stirring continuously. Dust in corn- starch; stir-cook 1 min. Next add % c. each of milk and cream. Stir-cook until boiling. Place over hot water (double-boiler or chafing dish). Slightly beat egg yolks with remaining milk and cream. Stir into cooking obster. Cook-stir 3 min. Stir in seasonings, lemon uice and sherry. Serve on toast. To season cast lronware and keep it from rusting, rub with mineral oil and unsalted fat, and let bake in a slow oven for several hours. If it must be scrubbed hard, re-season to close pores. FurSin=Camptire Cy Be INTERESTING ITEMS about our outdoor wildlife... BOBCATS HAVE LESS SCENT THAN ALION AND OTHER BIG CATS AND TRAVEL IN THE EVENING AND EARLY MORNING TWILIGHTS. When washing @ car outdoors, a sees and use only cool or lukewarm water. This is be- eause the finish should be lathered up only when the metal is cool, <n. (ERM) PORCUPINES CANNOT "Palc"SHOOT" THEIR QUILLS, AS |/ / "Hl iS POPULARLY BELIEVED. | ain. THE MOOSE, LARGEST OF ALL DEER, FEED ON WATER PLANTS AND SOME- TIMES SUBMERGE COMPLETELY FOR \ THIS FOOD. si"), 4 THE OPPOSSUM FEEDS ON BIRDS, | §.@ INSECTS AND FRUIT. 1 i c THAN MALLARDS, WITH HEADS CRESTED AND THE BILLS SHORT: IN FLIGHT THEY HOLD THEIR HEADS HIGH, FLIGHT IS DIRECT. THEY PREFER THE FLOODED WOODLANDS, AND HABITUALLY CAN BE FOUND PERCHED IN TREES. THEY BREED FROM NOVA SCOTIA TO MANITOBA. THE WOOD DUCK IS A SUMMER RESIDENT IN NEARLY EVERY STATE. WOOD DUCKS FEED ON VEGETABLE MATTER, SUCH AS-- WATER LILY SEEDS, CYPRESS CONES, GRASSES, PONDWEEDS, ACORNS AND BERRIES. SOME STATES HAVE A BAN ON SHOOTING THIS SPECIES. CHECK THE LAWS FIRST. THE WOOD DUCKS NEST IN THE HOLES OF TREES, USUALLY SOME DISTANCE FROM THE WATER.