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[ H : H ! ! } ) a ak i ma] ay Summer Supper Preparations Most homemakers want to cut down menu planning and pre- paration to a minimum at this time of year, yet appetites continue ot flourish unabated. A happy solution to this perennial problem is Salmon Spaghetti Scal- lop, which is really a "meal in a dish", The base of this casserole, as its name suggests, is spaghetti and canned salmon. The sauce is a delicious combination of cream of mushroom soup, péas, pimien- to and shredded cheese. The crowning touch is added by top- ping the casserole with small bread cubes that have been toss- ed in melted butter or margar- ine. The dish is then baked in a preheated oven until the topping is crisp and golden in color, For Afternoon Tea Lunch-Box Treat, Coconut Muffins Fruit in its various forms, jams, jellies, puddings, stewed or fresh, is bound to be a popular menu item at this time of the year. Tender, light cake-type of muffing take to the fruits of this season just as frosting adds glory to cake. These muffins, delicate- ly flecked with coconut and bran, call for cooking oil as the short- ening, These Coconut Bran Muf- fins are a lunch-box treat that's much appreciated. They're the ideal companion to your favorite jam or jelly at afternoon tea or they provide a refreshing and satisfying dessert when teamed with fresh or stewed fruit. COCONUT BRAN MUFFINS Yield -- 5 muffins cups once-sifted all-purpose flour -- OR cups once-sifted pastry flow tsps. baking powder tsp. salt cups crisp breakfast bran cup cut-up shredded or flaked coconut cup lightly-packed brown sugar egg % cup milk % cup cooking (salad) oil 1 tsp. vanilla Oil 15 muffin cups lightly. Pre- heat oven to 400 Deg F. (hot). Sift the all-purpose or pastry flour, baking powder and salt to- gether once, then sift into a large mixing bowl. Mix in breakfast bran, coconut and brown sugar. Beat egg until thick and light; stir in milk, cooking (salad) oil and vanilla, Make a well in dry ingredients; add liquids all at once and combine lightly. Two- thirds fill prepared muffin cups. Bake in preheated oven about 20 minutes. Turn out muffins and serve hot with butter or mar- argine, SALMON SPAGHETTI SCALLOP Yield -- 6 servings Ys pound spi 1 can (approx. 10 ounces) con- densed cream- of mushroom soup Few grains cayenne Few grains cayenne 2/8 cup milk 1 to 1 cup canned or cooked fresh or frozen peas 2 tablespoons diced piimiento, optional % cup lightly-packed shredded process cheese 1 can (approx. % pound) sal- mon 2 cups small white bread cubes 3 tablespoons butter or mar- garine, melted ' Preheat oven to 350 degrees F. (moderate) Break up spaghetti and cook it in plenty of boiling salted water until just tender -- allow 1 tea- spoon salt to each quart of water. While the spaghetti cooks, turn soup into a bowl. Sprinkle with cayenne and gradually blend in milk, Mix in peas, pimiento and cheese. Drain and flake salmon, mash bones and discard skin. Drain spaghetti thoroughly. In a 6-cup casserole combine salmon, spaghetti and sauce. Toss bread cubes and melted buiieer or margarine together; spread over salmon mixture in casser- ole. Bake in preheated oven until topping is crisp and golden -- about % hour, doubled in bulk -- about 50 min- utes. Punch down dough. Turn out on | a lightiy-floured board or canvas and knead until smooth, Divide dough into 3 equal portions. Shape each portion into a roll 12 inches long; cut each roll into 12 equal pieces and shape smooth bails. Place in greased muffin cups or well apart on greased cookie sheets. Grease tops. Cover. Let rise in a warm' place, free from draft, until doubled in bulk -- about 30 min- utes. Bake in a moderately hot oven (375 deg. F.) 15 to 18 min- utes. Top Turkish Rusks With Ice Cream For the quickest transformation ever to come out of a rusk box into a snack tray or coffee club! platter, count on our Turkish Rusk Snacks. Easy enough to | make between the time you learn | guests are coming and the ring- | ing of your door bell, rusks are! simply dipped in a lemony sugar syrup, sprinkled with walnuts and cinnamon and topped with ice cream. And there you have that "something new' to serve across the coffee cups. TURKISH RUSK SNACKS (Makes 12 Servings) 1° cup water 2 cups sugar 1 tbsp. lemon juice 1 box rusks 3% cup chopped walnuts 1% tsp. cinnamon Vanilla ice cream Boil sugar and water for 10 | minutes. Mix in lemon juice. Dip rusks in syrup and let soak for with one tablespoon one minute. Place on cake rack [cinnamon mixture. Just to drain, Combine walnuts and | serving top each rusk with cinnamon. Sprinkle each rusk'of ice cream. of walnut. before SCOOP REP AIRING--INSTALLING "SALES AND SERVICE SERVICE CALL MO 8-2711 Up to date selection of Stereo and Hi-Fi Records. "Records Make the Perfect Gift." in 1S" PATTERSON ELECTRONICS from 107 COLBORNE ST. W. 9UICK EFFICIENT WHITBY CHICKEN KIEV (Makes 3 Servings) 4 pound butter chicken breasts garlic clove thsps. chopped green onions tbsps. chopped parsley Salt and pepper egg, slightly beaten thsps. milk Flour cup fine dry bread crumbs Cut butter into 2% x % inch fingers. Freeze for several hours. Skin and bone chicken breasts. Cut chicken pieces in half and place smooth side down (side from which skin was removed) between two pieces of wax paper. Beat with wooden mallet until' chicken is very thin, being careful not to make any holes in meat. Remove wax paper from' top, leaving smooth side down on other piece. Cut garlic clove in half and rub cut sides well into chicken. Sprinkle with onion, parsley, salt and pepper. Place a frozen finger of butter in centre of each chicken half. Roll up carefully so that entire piece of butter is covered; fasten with small skewers or toothpicks. Mix egg and milk. Dust each piece with flour, brush with egg-milk mixture and roll in crumbs. Chill | until very cold. Fry in hot, deep fat (325 deg. F.) about 8 to 10 minutes, or until golden brown. Serve very hot. NOTE: Chicken boning is facil- itated when back bone is broken. Bones and skin may be used in chicken broth preparation. Tantalizing Team, Cheese, Bacon In Savory Rolls For A Buffet Here's a menu suggestion that is specially tailored to parties, showers and trousseau teas. It's a deliciously different treat to highlight the gaiety of the occa- sion and designed to bring com- pliments to the hostess. Two favorite and flavorful foods . . . cheese and bacon ... form a savory combination in this recipe for yeast-raised, Cheese and Bacon Rolls. And you will find that they look every bit as tempt- ing as they taste. The inclusion of mashed potato and ripe olives adds to both the flavor and the texture of the rolls. For the hostess planning a late supper menu we suggest rolls be accompanied hv deviled eggs or seafood salad. Try serv. ing them to the habitual break- fast skipper too, and watch how they spark interest in the morn- ing meal. CHEESE AND BACON ROLLS Yield -- 3 dozen rolls 1 cup mashed potato 1% cups lightly-packed shredded old Canadian cheddar cheese 8 strips bacon cup milk 1 Baan 23th RR ARR UST 1% tsps. salt 2 tbhsps. bacon dripping 1% cup lukewarm water 2 tsps. granulated sugar 2 énvelopes active dry yeast 5% Supe once-sifted all-purpose our 1% cup chopped ripe olives Prepare mashed potato (saving potato water); shred the cheese. Fry bacon strips until crisp, drain and crumble into small chips (save bacon dripping). Scald milk and % cup potato water; stir in shortening, mashed potato, cheese, salt and bacon dripping. Cool to lukewarm. Meantime, measure lukewarm water into a large bowl; stir in 2 teaspoons sugar. Sprinkle with yeast. Let stand 10 minutes, then stir well. Add milk mixture to yeast. Stir in 2 cups of the flour; beat well. Cover with a damp tea towel. Let rise in a warm place, free from draft, until doubled in bulk -- about 35 minutes. Stir down batter; add bacon chips and olives. Mix in remain- ing 3% cups flour. Turn out dough on floured board or canvas and knead until smooth and elastic. Place in greased bowl. Grease dpinens top. Cover. Let rise in a warm. drafty selection HARDING BARRYMORE CROSSLEY B.M.K. 174 MARY DE POORTERE ud WORLD OVER Just look at the fine of BRAND NAME RUGS... CANADIAN CELANESE BRINTON PETERBORO PEERLESS DOMINION RUBBER TINTAWN HOOVER VACUUM CLEANERS ® Carpet Installed By Our Own Skilled Craftsman © NU-WAY RUG and A CARPET SALES RA 5-0433 or RA 5-1202 rs -------- Et Home Means More With Carpet On The Floor - \ A