Co SIMPLE you'll be surprised. Just /~""~ \\m «/ (' JftT / U write a few words—ten or fifteen --^| || .«...— ¦ / //L//J I (more if you like) and send them in to us. xBl — ——-1/y // x~V It doesn't take ten minutes. Yet it may ^U .s*"-
$une ryKeals is the month <strong>of</strong> brides and JUNE roses, and as a wedding is a time for feasting, we are giving two suggestive menus for suitable meals for such occasions,—onea breakfast to be served any time before noon and the other an evening meal. For a week's menus we are featuring green peas, trying to give you new ways <strong>of</strong> serving them. Peas are a very nutritious vegetable and when combined with cheese, egg and milk make a very satisfactory meat substitute. Wedding Breakfast Strawberries on the Stem Creamed Chicken on Toast Shoe String Potatoes Peas Rolls Currant Jelly Ice Cream Cake C<strong>of</strong>fee Wedding Supper Fruit Cup Roast Fowl Potato Puff New Beets Rolls Asparagus Salad Ice Cream Cake C<strong>of</strong>fee One Week's Meals Sunday Eakcd Chicken Dressing New Potatoes and Peas Lettuce Salad Strawberries and Cream Monday Dried Beef and Peas Carrots and Onions Lettuce Salad Rhubarb Sauce and Cookies Tuesday Arabian Casserole Buttered Asparagus—Radishes Cherry Pie Wednesday Eggs and Peas Beets and Greens Onions Radishes Strawberry Shortcake Thursday Canned Tenderloin Spinach Carrots and Peas ¦ Cherry Mousse Friday Creamed Canned Fisli and Peas Boiled Potatoes Tomatoes Lettuce Salad Fruit Sauce with Cookies Saturday Pea Souffle—Creamed Potatoes Buttered Asparagus Cherry Batter Pudding Strawberries on the Stem When gathering the berries leave a long stem on them. Wash , drain and arrange on small service plates around a tiny mound <strong>of</strong> powdered sugar. The stems should be toward the edge <strong>of</strong> the plate so they can be easily grasped by the fingers. Shoe string potatoes are our old friends French Frys only cut into much smaller pieces before frying in deep fat. Potato Puff Cook and mash potatoes, season with salt, pepper, butter and rich milk , beat until light, pour into buttered dish and place in hot oven to brown on top. Instead <strong>of</strong> putting in the oven the potatoes could be forced through the pastry tube making roses. These would be most appropriate for a wedding meal. Dried Beef and Peas 3 cups white sauce % cup shredded dried (medium) beef 2 cu ps cooked peas Combine ingredients and serve hot on By LOLA G. TERKES toast. Pass grated cheese to sprinkle over it. (This is a good way to use leftover peas.) Arabian Casserole 6 pork chops or Tomatoes sausage cakes Onions }'i c. uncooked rice Peppers Salt Place pork chops in baking dish. Add rice, as much tomato, chopped onion , and green pepper as you want. Season and cover with water. Bake in a moderate oven 2 hours. Eggs and Peas 6 hard cooked eggs 1 tbsp. butter 1 c. peas 2 tbsp. flour Toast 2 c. milk Salt and pepper Make a white sauce <strong>of</strong> the butter , flour, milk and seasonings. Put the toast in a buttered baking dish, cover with sliced eggs, peas and white sauce, bake 15 minutes. Cherry Mousse—6 Servings 1 tbsp. gelatine 1){ c. cherries M c. cold water }£ c. cherry juice J-4 c. boiling water Whites 2 eggs Salt Soak gelatine in cold water, dissolve in hot water, add cherries and juice. When mixture begins to thicken add beaten whites and salt. Turn into wet mold and chill. Garnish with whipped cream and nuts. Creamed Canned Fish and Peas Tuna or salmon—Serves 4 1 lb. can fish 2 c. milk 2 tbsp. flour J.ji tsp. salt 1 tbsp. butter 1 c. peas Make a white sauce <strong>of</strong> butter, flour, milk and seasonings. Add the shredded fish and drained peas. Serve on toast. Parsley or pimento may be added for seasonings. Pea Souffle 2 c. pulp 2 eggs 1 c. cream 1 tsp. salt Put cooked peas through the sieve or vegetable press, to each 2 cups pulp, add 1 cup cream, salt and yolks <strong>of</strong> eggs beaten until light. Fold in the stiffly beaten whites, pour into oiled baking dish and bake in slow oven until firm. Cherry Batter Pudding 1 c. flour 1 tsp. fat 2 tsp. baking powder H c. milk Salt if needed Fill baking dish % full <strong>of</strong> sweetened cherries. Sift dry ingredients, add milk , and melted fat , beat the mixture only until smooth and spread over the fruit. Bake until brown in a moderate oven. Serve with fruit sauce: 2 c. fruit juice Sugar if needed 1 tbsp. cornstarch Salt 3 tbsp. flour 1 tsp. butter Heat the fruit juice. Mix cornstarch , sugar and salt and blend with fruit juice. Cook ten minutes, stirring while it thickens. Remove from fire and add the butter. Beat thoroughly and serve. The best j am or jelly now is made with only one minute's boiling IN making jams and jellies by the old- fashioned, long-boiling method you know •- «*"" _^d^ 'd&00p£ ^* n ~*^f ^ onl y too well how you would get a jell y texture one time and a syrupy failure the next. /, jBttf/K^ ^ j ^SHH^^HH You were not to blame. The reason for ^SfiMHH ^fl the failures in jam and jelly making has been ^8^^9sj9i that fruits vary so much iir the amount <strong>of</strong> \ t JSHHP> jell ying substance they contain. Even those Msi a S^Hsl ^&\ which have the most <strong>of</strong> it differ from season P"** ^ \w»««ri»M_ to season—and within the same season, Ios- . You cannot have ajailure ing it as they ripen—so that at the very time when their flavor is finest they have been least suitable for jelly making. »*'» y>" make your jams d jcllie^t *m, quick " ¦* Very few fruits have enough <strong>of</strong> this jellying ^ Certo from your substance to jellify all the juice they contain. grocer ^ayAthn^tackedmth _, . i l l i , r i • i I I That is wh y by the old-fashioned method you had to boil half your fruit juice away »M recipe booklet directly under the label so you will be sure to have complete inbefore this jellying element was concentrated enough to jell the remaining juice. ° J strtutiomfor making nearly 'oo different delicious jams, jellies mid marmalades CERTO has changed all this. Now anyone, even without previous experience, can make perfec t jams and jellies with onl y one or two minutes' boiling. You can use any fruit you like, when it is fully ripe and the £EEE» OH Ffll J AH m BB flavor is at its best. You can beabsolutel ysure m ftSA <strong>of</strong> success every time. Never another failure! M S^BBBBm For Certo is the natural je ll ying substance, taken from fruits in which it is abundant, concentrated, highly refined and bottled for your convenient use. Just one or twominutes' « SSSSSSBSi Sffflspj '^mmmM ) ,\ ^ jflMM^^« i boiling by the Certo method and you are sure <strong>of</strong> a perfect j ell every time. ^BM'lliaff l ff ' ^VJlxF^Sr > c r^^*i^Tgi *>»« ¦ SEND 10fr for trial half-size bottle- wtj u£!*i& .-•^k enough to make 6—10 glasses <strong>of</strong> jelly, de- Bf ^» %$%& ¦2'"" • ^ \\ pending on the recipe used. Beautifully **«-•., ^.^ ZXJ .W* ¦ -.'" ¦ ^"" '\^i%\ \\ illustrated booklet on "Jams, Jellies and ItjBjBjMHflfll ^ -"^Sa W, \> Marmalades" —free! ^SsUfssl ^ \'- " T((BHB*\ V Douglas-Pectin Corp., Dept. 49, Granite Building, Rochester, N. Y. "k. . ' /^A'ISB l> V V" (¦"""d" address: Douglas Packing Co., Ltd., Cobourg, Onl.) % r ^litfPfwyflu ' Please send me postpaid trial half-size bottle<strong>of</strong> Certo with the new recipe \ $s5Sr ' «JH| booklet in color. I enclose io cents (coin or stamps) to cover postage. \i2SpM Address ' ;: >" "" •—— ¦—"
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