Suppers
HAVE you small children?
Does your husband come home to the noon meal?
Are there aged people in your family who must eat a light meal at night?
If so, you should have dinner at noon, and an oldfashioned supper at six. The hardest part of the day should be over by two o'clock-the children or "grandma" will not need special cooking-your work will be finished more quickly and life will seem worth living.
For supper, serve the same type of foods you would choose for lunch. Often there will be meat left over from dinner or vegetables that can be made into a salad. If the weather is cold, serve soup occasionally-Split Pea-Quick Spinach-Onion au Gratin-it can be a leftover from dinner the preceding day and reheated. If meat is served at noon-a fish, cheese or egg dish can be used at night. If the meal does not look suffi ciently substantial, add French Fried Potatoes-they are always hailed with delight-and if properly cooked in Mazola, according to the recipe in this book-they are digestible.
Substantial salads are excellent supper dishes, and may be made of almost any combination of meat or fish.
A hot bread will round out any meal. Waffles, Griddle Cakes or Rye Fritters with Karo will make a simple supper much more interesting. (Some day-for a spe cial treat-serve Doughnuts and Karo, Orange Label.) When Drop Biscuits or Quick Rolls are served with Karo, no further dessert is needed.
The time-honored supper dessert consists of fresh or canned fruit and cake or cookies. Instead of cake serve Cinnamon Nut Rolls, "Breakfast Cake" or Sally Lunn, or provide another type of dessert altogether, as Charlotte Russe, Butterscotch Pudding, or Cocoanut Bavarian. Supper often solves the problem of the evening meal.