The Wrangell Sentinel

THE COOK'S CORNER
By Mrs. ALEXANDER GEORGE
(AP Feature Service Writer)

Food budgets get a break in late summer.
Vegetables, fruits, berries, melons, chickens and eggs are at the height of their seasons. Abundant supplies bring low prices.
Meals on the lighter side can be planned without sacrificing wholesomeness or menu appeal.

MEXICAN CORN-LIMA is a wholesome main dish for low budgets. It is appetizing and filling and takes little preparation.
To serve four generously: Brown for 4 minutes, 1/2 cup diced celery, 1/4 cup chopped green peppers and 3 tablespoons chopped onions in 5 tablespoons bacon fat heated in a frying pan. Mix in 3 tablespoons flour, 1 1/2 cups corn, 1 cup lima beans, 1/2 teaspoon salt, 1/4 teaspoon paprika and 2 cups tomatoes. Simmer 10 minutes, or until thick enough to serve. This can be made up in the morning, stored in the refrigerator and reheated at dinner time.

For something new in egg styles, try STUFFED EGGS MORNAY. Your friends will clamor for the recipe.
Remove yolks from 8 hard-cooked eggs, mash them and blend in 1/2 cup cooked peas, 1/4 teaspoon curry powder, 1 teaspoon each of salt, pepper, celery salt, chopped parsley, and onions. Add 2 tablespoons cream. Roughly refill the egg white cases. Carefully set them in a shallow, buttered baking dish. Partly cover them with a thick, savory cream sauce, sprinkle with grated cheese and chopped cooked ham. Bake 10 minutes in a moderate oven. Serve in the baking dish.

Along comes company and a possible jolt for your budget. But serve this VEAL ROLL VIENNA. It is delicious, inexpensive, cooks itself with little trouble.
Select 2 pounds of veal steak cut half an inch thick. Pound each slice lightly. Sprinkle with a little salt, paprika and flour. Spread each slice with a stuffing made as follows: Brown 3 minutes 1/3 cup diced celery, 2 tablespoons each of chopped onions, parsley and green pepper, in 4 tablespoons bacon fat. Add 2/3 cup diced cooked carrots, 1 cup cooked corn, 1 cup cubed white bread, 1/2 teaspoon salt, 1/4 teaspoon paprika, 2 tablespoons melted butter and 1/3 cup sour cream (sweet cream will do).

DINNER
Shrimps Creole
Bread
Plum Butter
Green Tossed Salad
Buttered Green Beans
Berry Tapioca Pudding
Coffee

SHRIMPS CREOLE
(Serving 4)
4 tablespoons fat, 3 tablespoons chopped celery, 2 tablespoons chopped onions, 1 tablespoon chopped parsley, 1/3 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon dry mustard, 1 1/2 cups cooked cleaned shrimps, 4 tablespoons flour, 2 cups tomatoes.
Heat fat in a frying pan, add celery, onions and parsley and simmer four minutes. Add seasonings and shrimps. Mix thoroughly and sprinkle with flour. Blend and add the tomatoes. Simmer ten minutes, serve on boiled rice.

Berry Tapioca Pudding
1/4 cup granulated tapioca, 2 cups milk, 2 egg yolks, 1/4 teaspoon salt, 1/2 cup granulated sugar, 1 1/2 cups berries, 2 egg whites, beaten, 1 teaspoon vanilla, 1 teaspoon grated lemon rind, 2 tablespoons butter.
Cook tapioca and milk ten minutes in a double boiler. Add yolks, salt and sugar and cook five minutes. Lightly blend in other ingredients and cook two minutes. Pour into a glass dish, chill. Serve plain or with cream.