SIMPLE DISHES FOR DELICIOUS SUNDAY SUPPER

[Welland Tribune December 23,1943]

By Betsy Newman

Do you do your entertaining on Sunday evenings? It is not always the easiest thing in the world to arrange a Sunday night supper. Let me suggest a few dishes that are easy to make, avoid too many rationed foods and don’t take too much out of the family food budget.

Today’s Menu
(Sunday Night Supper)
French Toasted Meat Sandwiches
Chicken Souffle or
Creamed ham and peas
Hot Biscuits
Olives Pickles Celery Jelly
Chocolate Layer Cake Coffee

French Toasted Meat Sandwiches
Any leftover meat, ham or cured pork shoulder
Sliced bread
Butter or other fat
2 eggs
1 cup of milk
Hot fat

Grind meat and mix with enough butter or other fat to spread easily on bread. Make sandwiches with meat filling. Beat up 1 or 2 eggs with milk, dip sandwiches lightly on both sides in egg mixture and fry golden brown in hot fat.

Chicken Souffle
2 tablespoons of butter
1/4 teaspoon of lemon rind
1/4 teaspoon of pepper
2 tablespoons of flour
1 1/2 cups of milk or milk and  chicken stock
1/2 teaspoon of salt
1 cup of minced chicken
3 eggs
1/2   cup of stale bread crumbs

Blend butter and flour in saucepan without browning, add milk and stir until boiling, then add salt, pepper, bread crumbs and lemon rind. Cool and stir in chicken; beat and add eggs-the yolks beaten separately until thick and whites until stiff. Bake in well greased pan, in moderately hot oven (375 degrees F) about 1/2 hour.

Creamed Ham and Peas
3 tablespoons of flour
3 tablespoons of fat
1 1/2 cups of milk
1 teaspoon of baking powder
1 cup of cooked peas
1 cup of diced, cooked ham
1 teaspoon of chopped parsley
Salt and pepper to taste

Melt fat in upper part of double boiler, blend in flour

Scald  milk and add slowly to fat and flour mixture, stirring well. Cook until thickened, remove from fire and beat in baking powder; combine with ham and peas, season, heat once more thoroughly and serve immediately over toast, hot biscuits or in potato nests or pastry patties.