Try Weiners For a Change

[Welland Telegraph December 17, 1941]

By Betsy Newman

Weiners are good eating and a nice change from the usual roasts, chops and steaks. The new skinless style weiners are an improvement over the old ones and more digestible, I believe.

Today’s Menu
Weiners and Sauerkraut
Boiled Potatoes
Tossed Vegetable Salad
Banana Apple scallop
Coffee

Weiners and Sauerkraut
Allow 2 or 3 weiners per person and about 1/2 to 1 cup of sauerkraut for each. Arrange alternate layers of sauerkraut and weiners in baking dish and bake for from 45 minutes to 1 hour.

Banana Apple Scallop
2 tart apples, peeled
3 firm yellow bananas, peeled
3/4 cup of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
3 cups of soft bread crumbs
3 tablespoons of melted butter

Slice apples and cut bananas into 1/2 inch pieces. Combine fruit, sugar, cinnamon and salt. Mix bread crumbs with salt and place alternate layers of crumbs and fruit in a well-buttered baking dish, using crumbs for top and bottom layers. Cover baking dish and bake in moderate oven (375 deg F) about 40 minutes, or until apples are tender, then  uncover and bake 5 minutes. More to brown crumbs. Serve hot with whipped cream or fruit sauce. Serves 6.