The Midland Journal

Suitable
Menus
for Light Dinner
Will Appeal to Those Not
Desirous of Adding
to Weight.

"Could you please give me some suggestions on light dinner menus? My daughter has lost weight but is gaining again. She goes to business, has a light lunch and is quite hungry at night. As she does not want to gain any more, I am at a loss to know what to cook. Do you think that you could help me out?"

The dietary expert to whom this appeal was directed gives the following advice:

It is perfectly possible to have attractive light dinners. Every once in a while someone whom I have asked for dinner begs me to provide few "calories." Perhaps you will be interested in a few menus of this type which I have served recently.

I began one meal with cantaloupe as the first course. Next came a broiled chicken, broiled tomatoes with minced onion and string beans dressed with just enough cream to moisten and flavor them. Dessert was merely cheese and crackers and coffee.

Another meal of the same type began with tomato juice cocktail. The next course was lamb chops. Baked onions and cauliflower with brown butter were the vegetables. The meal ended with a salad made of grapefruit and persimmons with a french dressing.

Another light dinner might begin with hot clam juice. For the main course veal steak with a touch of garlic, creamed mushrooms and spinach might be served. I suggest sliced oranges and grapefruit for dessert.

Here is just one more menu, which begins with vegetable soup and has broiled steak and sliced raw tomatoes and onions as a main course. For dessert, coffee jelly garnished with a dash of whipped cream will do very nicely.

Veal With Bacon.
8 strips bacon
3 onions sliced or 2 cloves garlic
2 pounds veal steak
Flour
Salt and pepper
1 cup water
1 tablespoon vinegar

Cut bacon in small pieces, put in frying pan with sliced onions or garlic and cook over low heat until onions or garlic are light brown. Dredge veal with flour and season with salt and pepper. Push onions or garlic and bacon to the side of the frying pan and brown meat on all sides. Spread onions and bacon on top of meat, add water and let simmer one hour. Add vinegar and continue to cook covered for thirty minutes more.

Coffee Jelly.
2 tablespoons granulated gelatin
1/4 cup cold water
3 cups clear strong coffee
1/4 cup sugar

Soak the gelatin in the cold water five minutes and dissolve in the hot coffee. Add sugar and turn into a mold. Chill. Serve with whipped cream.

Grapefruit and Persimmon Salad.
Peel persimmons and lay on a bed of lettuce. Arrange sections of grapefruit around the persimmons. Serve with french dressing.

© Bell Syndicate.—WNU Service.