Dollar - DnuierPrize WOE By. Bayport -.Woman

pACH week some woman is. the¦*—' winner of . a ease of Ruppert 'sbeer and .a hand-rmade and hand-painted wooden salad bowl ' retailingat $4.40.

. To try for these - prizes is an easything*. Just send in your best sug-gestion for a Dollar Dinner for Fourpersons, costing not more than onedollar , to Sidney - Snow in care of•this paper. •

This week's winner is . Mrs.. JohnWines of " Bayport Long Island.

Mrs. .Wines ' winning, menu, con-*si.sts of an appetizer, salad, meatdish, vegetables, dessert and ', coffee—and-.is remarkably well halanced.

The menu is: * .Little Neck Clams ...:.. '.„:.: $. .15Lettuce and Tomato Salad .15Corned Beef (Libby^s.) „..„..._ -„¦ ' - .17Rice Cakes ,...,.,.„ .10Creamed Onions ,08Chocolate Pudding (Kremel) .. .15Coffee and Cream *

(A. & P. Red Circle) .....:...... .20

;¦' • . -si.oo

V»Jt»H»Hnuk-llIiniiniHI.iUiliHlllllfc*ilIlMIIINll.-*llllllMltlifc-*iiniiiiiii»i

MONDAY .BREAKFAST

Grapefruit — Ready-to-eat CerealWhole Wheat Toast — Marmalade

. . Coffee -or Milk .: - LUNCH , ; . - • . .

Fried Tomatoes" with Cheese SauceHot Rolls'—Raisin Cup Cake's—-Tea

' . ': DINNER .¦ ' -¦' '. • " ' .

' ' , ; .'

Brunswick Stew —: Mashed PotatoesHot Biscuits —- Plum .Pie —-. .Coffe e

TUESDAY' ";. . '- . ' ;. 7

' BREAKFAST . . .Tomato Juice —" ..Cooked Cereal

Pop-Overs — Grape Jelly'.. ..Coffee, or. Milk . .. .99'. LUNCH* '

Canned Corned Beef — Cole SlawToast — Apple Sauce — Tea

DINNER 'Braised Chuck Steak

Baked Potatoes — Creamed OnionsApple Dumplings —' Coffee

WEDNESDAYBREAKFAST

Stewed Figs — Ready-to-eat CerealCorn Muffins — Coffee or Milk

LUNCHCottage Cheese and Tomato Salad

Thin Bread and Butter — TeaDINNER

Tongue with Raisins -— Brown RiceSpinach—Custard Pudding—Coffee

THURSDAYBREAKFAST

Miked Fruit Juices — Frizzled HamBuckwheat Cakes — Coffee or Milk

LUNCHBaked Macaroni and Cheese

Lettuce Salad—Fresh Fruits-Cocoa;:" ' DINNER

¦';' : ' "Cream Spinach Soup—Sliced TongueFried Eggplant — Chocolate Souffle

Cake — Coffee .

illlMlllllb 'llll|tIIII)ll l^'«l(illlllltlll'k'<Illll»llllllk>aillllllltlllttdlllltIIII<l-|lk«l w

FRIDAY.. . ' BREAKFAST

7; Melon '9—. '.Ready-to-eat Cereal7 Scrambled* Eggs — Toast

' ' ¦ ' • Coffee 'or '-MilkJ :. : LUNCH

¦¦¦Creamed, Tuna Fish— Hot Biscuits

Green - Salad ;*— Tea * * * '.' ' : ' DINNER

Fish Fillets "- '. Buttered NoodlesGreen .-..Beans . '9-' Sliced Cucumbers

. Orange :Fluff . —- Coffee' SATURDAY¦'¦ * 9 BREAKFAST

Apple . Sauce — Fried ScrappleBroiled Bacon — Coffee or Milk

• LUNCH ¦ ,Beans in Tomato Sauce

Brown Bread— Bottled Beer or TeaDINNER

Meat Loaf — Buttered Rice .Julienne Carrots —i Pumpkin Pie

CoffeeSUNDAY

BREAKFASTOrange Juice — Sausages — Waffles

Maple Svrup — Coffee or Milk ". DINNER'

Stuffed Shoulder of LambSweet Potatoes ' -—•" Grilled Bananas

Angel Cake — CoffeeSUPPER

Toasted Cheese SandwichesTomato Sections — Pear. Salad

¦ Small Cakes — Tea(Recipes for any dishes, in these

menus may be had free by writing toSidney -Snow, care of this paper.)

. « ric ^ iftiMiiiuic ^ iitEiTifiiiiiiaiJi iiiMiiii ^^ f iFMituiiic3iiiinKiiiiic2iuiiiiitiiiE3iiiiuiiniic3Tiifirfi iiiic:3itrirrcn ;ifr2riiiniiiiiie:3it ;fi ;iiuiicaiiiiMiif itic. ^-^

f M E N U F OR THE . W E E K jT :*iitifimiifP«iiiiii»fiit»*iiiHiiiifnr*-*tmiiiirimra^^ «&

T & 6W\ IT 99lo Press Up a

^ Meal - - Serve' Hot ' Breads!

For Savory Addition to Meal,Serve Butterscotch BiscuitsTo Your Guests

HPHEKE are so many tempting hot¦V breads suitable for any and all

meals that the woman who fails toserve such worthwhile additions toher menu is overlooking a really goodbet: • "

But just as salads .should be cold ,so hot breads should be hot, and staythat way- at the table. Once heat has-departed from biscuit , bun or . rollits great mission in life is finished.There are so many different waysto -keep them hot, all the way froma deep basket or wooden bowl linedwith a napkin that folds over the bis-cuits, to very 'ornate silver roll hold-era But regardless of what, you use,be sure that it holds the heat, andthat- you put it into use. -

For you ladies who would like tohave something different in ' the wayof - hot breads, whether it be forbreakfast or dinner try

Butterscotch Biscuits*¦ ¦ 2 cups flour2-3 cup milk .

4 tablespoons shortening"• 1 teaspoon salt

4 teaspoons baking powder<• V2 . cup broken nut meatsMix. and sift dry* ingredients. Cut

in shortening. Add the milk grad-ually to form a soft dough. Rollthin, spread with 1-3 cup creamedbutter and 3-4 cup brown - sugar*Cover - with • nut meats. -Roll like-ajelljj roll. Cut into pieces ' one-inchthick and put in greased muffin panscut side up . Bake 15 minutes in ahot oven .(400°F).

If Chicfcen- ls ToiigS^ : ¦"'.Try: Pot-Roasting' It

By,, Sidney. Snow '¦' :

\Y7HILE there "may not be a chick-7v :- en in .- every v pot for Sunday

dinner , nevertheless there will .-. bemany a home , where this noble birdis chosen for the Sabbath least.

Just for the sake of- being differ-ent,- have you ever tried pot-roastinga chicken?.. It's no.trick at.all. to doand really a gre--t help if you happento be the possessor " of none topyoung a bird.., " I think yQU ,<wilL findthis variation of the theme" heartilyacclaimed. . With it you serve". brownrice, and a happy solution of theyegetable question s can .. be' stringbean's. . Then a 'seafood ' salad at thebeginning of the meal.., and' perhapsa shortcake ' to finish off. ' ."

The chicken may be .stuffed, if youlike, though it may . Sarye its time.inthe Dutch oven undressed^ " It's foryou . to decide, Select a" fowl weigh-ing about tour pounds, and ' disss'carefully. "Dredge well, in flour aridthen brown in a ' Dutch ; oVeri ,' ' 'that'contains a quarter cup of «Jilck'en fat.When the chicken has * •'acquired ' arusset, hue, add enough 'water 'to par-tially 'cover. Reduce the hfeat to' the-'lowest^ point- and allow the co'6kirig:process to go , on for at lei?st three'hours. Add dhibj is and a bit of cel-ery, to the pot just before the chick-en ;is completely .browned. - , Season^ings, -such; as 'salt an d- pepper *,sh otildhe, included ^iien the 'chicken' is abouthalf cooked. , , \ .. . 99.' . ' u '¦,;.' 9""9.¦'. j Serve . .with a rich . '-brpw-UygY&vf i,made by. blending '..jp.b.ui- aft to , thechicken fat left , in th:&' Dutch" oVeh'.Add milk , or half milk arid . water,season , and cook v*.ntil the flour iswell done." •• 2. "

Garnish the chicken witii -Iglasj cdonions and carrots* and' place . water-cress' on edges of platter; "It makesa . fine dish J*

Field studies made at harvest, timein 1931 and 1932 in potato fields on254 New York farms showed - thatten per . cerii6i''bf/th'C,'tulie^ .ywei*^-, In-jured by th ei digger..: ' -, '{ "ty '- A f

Because ' of '.- tj hfayorablo hayingweather in many .parts pf Now Yorkstate this year;'-the; storage* of ppdr-quplity .hay will intensify tho dairy•ft'ed- problemf this* -whiter**' . ...,-,. ..', •. ¦.,¦.

Let the Dressieg

A N D the dressing makes the salad !**¦ Yes, that's a lot more true thanyou realize, ( and just to prove itsome one of these days when youplan on serving either a . fruit orgreen salad make this dressing givenbelow. 7 Watch and see if the fam-ily doesn 't enjoy the salad more thanusual.

Cottage Cheese Salad Dressing

2-3 cup sweetened condensed milkV2 cup vinegar

• M> teaspoon salt• % teaspoon mustard

V2 teaspoon paprikaxk cup cottage cheese

Blend thoroughly condensed milk ,vinegary salt , mustard and paprika.Force cottage cheese through sieveand add to mixture, beating untilsmooth.

Foods Need Mot Be ' '

*-*->

: Expensive to Be Tasty\V7HEN your ideas for - salads get** low—and your pocketbook low-

er—try• . * ¦ * Cinnamon Apple Salad

*H£ cups water¦v . 6 tablespoons sugar

• 4. * tablespoons red cinnamon!•; ¦• . candies'¦; 4 medium-sized rod apples\ Lettuce • •

•>- v Real mayonnaise,-^ook water, sugar and candies five

minutes. Peel and core apples aridcut lengthwise. Put in syrup ancl boil

for 20 minutes. Take out of syrupand let cool." Arrange on lettuceleaves to res-amble a flower, fillingthe center with real mayonnaise.

Buttercup Icing

1 -V" cups sugar2 tablespoons corn syrup

hz cup water* 6 large fresh marshmallows

2 egg yolksBoil sugar, water and syrup to

238° F. Pour over egg yolks whichhave been .beaten smooth. Addmarshmallows, cut up. Beat untilstiff enough to spread thick. If thisdoes not thicken, add a little marsh-mallow cream. Flavor with vanilla.Add few drops of yellow- coloring ifshade is not deep enough .

BOOKLETS mentioned on thispage and announced as free toreaders may be obtained byaddressing SIDNEY SNOW,care of this paper.

.EVERY MEAL IN ;THE; ; WMK : -Timely Helps For Busy Housewives Substantial Mentis Por Th-ifty People

. . in 1 1 in ¦ nm ¦ ¦¦¦! in iTTrm U I I I inn — m nu mi IMMI P UIII -—— IIHIB n m lm ¦ i nil !¦ i m miiini i ¦ ¦¦'¦¦¦¦¦¦¦¦¦¦¦¦¦ i ¦¦

Food, of course, must be . well

seasoned to be worthy of

its piquancy.

•' . - ' i|iSp.$»«PM • " ' gSSKfcv *•mi"^:.! '-%%. • • ¦• ' mMf fy *

^ ^ ^ ^ ^^ ^^ ^ ^^ ^^ ^ ^ t^ ^ ^ ^ ^ ^M v*- ' 1 *"* ™^i-'J •• ' • • ¦

- •- ^ ifc^ B BBIB-ttiil Bl ' ¦. ' f^ . '99:1. . ..:. ;..;.•' ¦ : ¦ ¦: mmtmKm^ ¦¦• '

* ipliiii ig

«nt frooiopon requwl/jutt .end.o cord ' • ¦'