The Brooklyn Daily Eagle from Brooklyn, New York • Page 8

8 BROOKLYN EAGLE, JUNE 3, 1948 Jeanne Barney Is Honored at 1842 Kimball who will married to Joseph E. Durhm, son of Mr. and Mrs. Edward Durham of 2701 Avenue General Stirling Society FAMTT.V-TAhT.K Garden City Notes Special to the Brooklyn Eagle Tea and 'Shower Members to Have Outing Miss Catherine McDermott There were 24 jruestu present. Garden City, June 3 Mr Flgerton Chichester has re Mrs.

Barney and Mrs. Durham and Mrs. Henrique Rohl entertained at a tea and shower on turned from West Palm Beach presided at the tea table. and is at the Garden City Hotel Saturday at. Miss McDermott's home, 72 Maple for Miss Mr.

and Mrs. Ralph V. Wolff Members of the Children of the American Revolution in the metropolitan area will holri their Spring outing at the home of. Mr. and Mrs.

Gardner Ash-horn, Draper Park. Jlastings-on-Hudson on Saturday. Pnlnrv hptnnff in tho lami familv as thp rarmt narslav. of St. are on a trip to Guate Jeanne Rarnev.

dauehter of mala. i fennel, raraway and anise. Mr. and Mrs. George Barney of Mr.

and Mrs. Godwin F. Gay Marbleheatr and their sons, The follow ing teen-agers of of Robert Castle and Gardiner the General Lord Stirling So Cay, are visiting Mrs. Gay's rietv will attend: the Mises parents, Mr. and Mrs.

F. Castle Meacham of Kenwood Road. Mrs. Jia Kip oi -un st. is on a trip to Canada, Dr.

and Mrs. Ralph Schneider and their son, Wee- die, have returned from Talara Carol Anne Mai key, Jean Suttie, Kathryn Sweeney, Phyllis King, Strong and Constance Hall. Also Harry Mir-lck, Charles Traufield, Richard Rhame, McXult.v, Richard Sweeney and Clark Bren-nan. Mrs. William A.

Ryan is head of the General Lord Stirling Society. Mr. and Mrs. Benjamin R. Gideon will celebrate their Golden Wedding Anniversary on Tuesday.

The Gideons have Peru, and are visiting Mrs. Schneider's father, Le Roy J. ED Weed of Cathedral Ave. Stewing chickens are usually a more economical buy than younger birds. As a rule they cost less a pound and have a higher proportion of meat to bone than broilers or fryers.

been residents of Brooklyn all their lives with the exception of the past few years. They ate now living at W. Huntington Station. Ag Htt Reifreslheo If you grow lima beans In your own gar-den, you have a vitamin advantage over those MEAT SQUARES A mixture of ground meat and egg Is patted between biscuit dough for a delicious dish. TRUE FLAVOR AFFINITIES that qualify as a quick and easy treat are to be found in poached eggs and quick-frozen spinach.

The weight of l'a tablespoons of honey is a trifle over an who must buy and keep theirs ounce. his measure ot honey a longtime. Means used prompt-will furnish the body 100 cal ly as they ripen offer the most ories. in vitamins. Tasty Ideas for Making Meat Go Farther 12 addingiwith tomato sauce.

Yield: powder biscuit recipe, Facts about meat have been in the foreground of the public squares about inches. Xew Way for Veal Veal Noodlette calls for 2 ounces of salt pork, cut in small enough milk to make a soft dough. Turn on a lightly floured htm rd and knead gently minute. Divide dough into 2 eye for one reason or another, Rationing, black markets, dis tribution. grain shortages and strikes have all contributed to equal parts.

Pat 1 part into bottom of greased 9x11 inch shallow baking pan. Brown 1 to 2 shortages and high costs. To Small amounts of meat, unattractive in size or shape for serving, may be put through the grinder or diced to be made into croquettes, meat pie, combined with macaroni, rice, noodles, potatoes, biscuit dough or pastry. Katty to Prepare At this eggs are plentiful. They are excellent alternate for meat and may be used in a variety of ways.

Spinach and poached eggs, are one suggestion. Not only do their flavors blend well, hut it is a cups ot ground meat in a smaii overcome the effect of this on 'he family food budget, the fru-sal cook will plan to use every 118 rm and for amount of fat. 'tool slightly, stir in 1 beaten egg and 'a cup milk. Spread this over the ast scrap and bone to the best pieces, then browned, l'j pounds of veal, cut in cubes should be floured with 2 tablespoons flour, then added to the pork. Brown 10 minutes.

Add 2 teaspoons salt and 2 fups hot water. Cover and let simmer 1 hour. Add 2 more cups water. 1 cup diced celery and 4 ounces (about half the average package) poodles and cook until noodles are tender. Serve hot.

Yield: 4 servings. dough in the pan, then pat re mm mmm TOO! maining dough over meat, sealing well around the edges. Prick top with a fork. Bake in moderate oven (375 degrees mom mm Plain or iodized of her ability. French cooks, world famous for thrifty cooking, take full advantage of the bones and bits of meat to make wonderful soup and ragouts.

The greater the variety of oddments that may be added, the better the flavor. Long cooking develops a rich broth for soups and stews. This may be made from the bones, which give extra flavor when about minutes. Serve hot simple and (puck recipe to pie-pare. Quick-frozen spinach eliminates the chore of washing (eight times, most recipes say) and picking over.

A few minutes cooking in boiling water is all that Is mini red to have it used with meat, vegetables and I 4, I BFfiii.l IHr! seasonings. ml 'II WW SSS SUMMER SAVE HOURS OF KITCHEN TIME! ready for the table. F.ggs need careful cooking. To poach them the water in which they are cooked should contain 'j teaspoon of salt to a kuart of boiling water. It should be bubbling when the eggs are put in: then heat reduced or turned off until the white Is well set.

Remove egg carefully with a skimmer. Poachers with a separate cup for each egg may be used. For a spinach luncheon platter, chop the hot rooked spinach and spread on a platter. Cover wiih cup well seasoned white sauce to which A tablespoons sauteed diced onion and green pepper have been added. Top with i seasoned poached eggs.

This fusing a 1 ounce box quick-frozen spinach will serve four. Try Then Meat Squares may be made using your favorite baking STOCK UP ON THESE READY-QUICK mm 1 Veal Noodlette I ii ni ft mm 1898 1948 enu Egqphwt Parmrsnn Italinn Bread Mi.rrd Greev Skn ZZZSSSP' this TWICE-RICHTomato Juice fl i 0WtT rf.lLiSAS "rich in flavor fiB JM fljuffly "RICH IN VITAMINS f' Lots of Apples Still on the Market Large supplies of apples still remain in storage in several of the large Eastern producing States, especially in New York, Pennsylvania, Vermont, Massachusetts and Connecticut. The New York, Hoston, Raltimore, and Pittsburgh markets report apples in good to plentiful supply at attractive prices. Apples rate plenty of consumer attention during the next few weeks in the States listed, and In other areas depending on local supplies, condition, and prices. Apples fill many important spot in menus.

Team them with meat or vegetables for the main course at lunch or dinner. Offer them uncooked for healthful eating in and out of doors. Serve them hot or cold for breakfast, lunch, or evening eating. Frozen Pcarhrx in Brandy Small Cakes KuKplant Piirmesan (The Art of Italian Conking) 1 large eggplant 2 cups brciiil rriitiitiN 1 tablespoon chopped parsley 2 cloves garlic, chopped 2 tablespoons tomato hs(p 'j rup olive oil 'j pound rherse 1 No. 2 ran tomatoes mhH and popper to taste 2 cup grated Phi'iiicsiiii cheese 50 Years of Quality Baking Rlend tomato paste with tomatoes.

Add 2 tablespoons ifipii olive oil, a pinch of salt, and summer for minutes. Wash, dry and slice eggplant crosswise into 'i-inch slices. Place in a bowl; cover with hot water and let stand 5 minutes. Drain; dry with absorbent paper. Fry in hot oil about .1 minutes on each side or until soft and light brown.

Sprinkle with salt and pepper to taste. Remove from pan. Mix bread crumbs, cheese, parsley, garlic, a pinch of salt and pepper. Then, place one layer of eggplant in bottom ofi baking dish; sprinkle with am HCJULIJ Uf EYEIY TIME) 71 mm Formed beef VIS-OUfPN Or" sy breadcrumb mixture; pour some tomato sauce over this. Alter nate layers until ingredients IP1 used.

Tot) with MoZzaiflla lived thin. Hake for ten min X. I 1 utes in moderate Oven, or un til Mozzarella turns slightly brow n. Serve very hot'. Yielli: i to 6 servings.

i-iw both for one RAD Compett, Prtpartd LABEL and Yatl included FOR HURRY-UP MAIN DISHES new, extra delicious hash with all the rich beef juices sealed in! Stephanie Noviik Bride of Mr. Ilussa Miss Stephanie Novak, daughter of Mrs. Violet Novak of Naniicoke, became the bride of Robert Hussa, son of Mr. and Mrs. Alexander Hussa of 1155 E.

fioth St. on Saturday at Holy Cross Church. Miss Bridget Novak was maid of honor for her sister and the bridesmaids included the Misses Mildred A. and Lorraine Hussa, sisters of the bridegroom, Alan Hussa was Libby's is cut from real ''CENTERPIECE" FRUITS READY IN A end Libby's speciaroeep Brown' cooking mokes 'em extra rich tasting and tender thru Wthru! Just cut out RAD name from label, and mail with 25 to: RAD, BOX 148, Morningside, N. Y.

26. MOTMK ClIANf UKI IAD Cmmq Qoofti milt, wihmIvrm ItnotwM. tfittot, tibrmmn, frigwtmi. ftovet. If f)rttf4 fev Get Libbs Deviled 'Hm LOOK TO his brother's best man and! Richard Bran and Fdwin Young, cousin of the bridegroom ushered.

A reception followed at Oct-Jens Restaurant. The couple 1 left on a wedidna trln in the Makes 9oodcln9s better 1 Spread! FOR PERFECTION IIS I IQ'i, DLPARJMNT, HAEDWA8E oral fOOO EYEXYWKOtEj Adirondack.