H - University of Illinois

$une ryKeals
is the month of 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
of 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 Coffee
Wedding Supper
Fruit Cup
Roast Fowl Potato Puff
New Beets Rolls
Asparagus Salad
Ice Cream Cake Coffee
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
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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 of powdered sugar. The
stems should be toward the edge of 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
of 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 of 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 of 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 of 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 of 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
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which have the most of 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.
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Very few fruits have enough of this jellying ^ Certo from your substance to jellify all the juice they contain.
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That is wh y by the old-fashioned method
you had to boil half your fruit juice away
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under the label so you will
be sure to have complete inbefore
this jellying element was concentrated
enough to jell the remaining juice.
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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
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flavor is at its best. You can beabsolutel ysure m ftSA
of success every time. Never another failure!
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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'
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boiling by the Certo method and you are
sure of a perfect j ell every time.
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SEND 10fr for trial half-size bottle- wtj u£!*i&
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enough to make 6—10 glasses of jelly, de- Bf ^» %$%&
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¦ -.'" ¦ ^"" '\^i%\ \\ illustrated booklet on "Jams, Jellies and ItjBjBjMHflfll
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Douglas-Pectin Corp., Dept. 49, Granite Building, Rochester, N. Y.
"k. . ' /^A'ISB l> V V" (¦"""d" address: Douglas Packing Co., Ltd., Cobourg, Onl.)
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\i2SpM Address
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