The Philadelphia Inquirer from Philadelphia, Pennsylvania • Page 101

,11 Jilt reciows dbe if ft tfbr freedom I uuuu uv THE BIG THINGS women are doing: with little kits of food these days! Ixrft-overs small amounts that didn't i i ii i in r. -ay- mr) look like much now turn up in specials" delicious, attractive, patriotic dishes. It makes me so proud of American women!" Kate i i brand-new recipe booklet, 'Bright Spots for Wartime Meals'." Send for this booklet of "wartime Ybu'll find this booklet full of rationwise ideas. There are dozens of grand recipes worked out for cooks who need ideas for different, attractive ways to use up every bit of food. For your copy of "Bright Spots for Wartime Meals" send 6c1 in stamps to General Foods, Dept.

F.T.M. 3-44, Battle Creek, Mich. (Offer expires Oct. 1, 1944. Good only in U.

S. Listen in to the new, bour-lon Kate Smith show. Every Friday evening1 on the entire Columbia network. 8 P.M. BWTj 7 P.M.

CWTj 6 P.M. MWT; 9 P.M. PWT. Smith says. "Practically overnight they've formed new food habits learned more ways to to cut waste, to do with less so there'll be more to share with our fighting men, our allies, and our neighbors.

I 1 I I hope the Jell-O and Jell-O Pudding recipes I've been giving you are helpful to you in your own special job of making food fight for freedom. Here are two new ones -and something more besides the offer of a were's help Kate -y Aw 'll- MOLD ft i PIQUANT HAM 4 I PUDDING BANANA V4 cup mayonnaise 2 tablespoons milk or water 1 cup ground cooked ham, firmly packed cup diced celery Vt teaspoon Worcestershire sauce 1 package Lemon Jell-O iVt cups hot water 3 tablespoons vinegar Dash of salt 1 teaspoon scraped onion cup chopped sweet pickles 1V4 tablespoons diced pimiento 1 recipe Jell-O Butterscotch or Vanilla Pudding 1 egg white 1 large or 2 small ripe bananas, diced Prepare pudding as directed on package. Beat egg white until just stiff enough to hold up in moist peaks, old hot pudding mixture gradually into egg white. Fold in banana. Cool, stirring occasionally.

Turn into sherbet glasses. Chill. Garnish with banana slices and maraschino cherry, if desired. Serve plain or with cream. Makes 5 or 6 servings.

What makes Jell-O Puddings taste better? Dissolvejell-O in hot water. Add vinegar, salt, and onion. Measure 1 cup and add 1V4 tablespoons cold water. Chill. When slightly thickened, add pickles and pimiento.

lurn into ring mold. Chill until firm. Chill and whip remaining Jell-O as directed on package-Combine mayonnaise and milk and fold into whipped mixture. Add remaining ingredients. Turn onto firm Jell-O.

Chill until firm. Unmold. Garnish with celery curls, esca-role and pimiento strips, if desired. Makes 6 servings. Those richer, deeper, old-time flavors! Wartime has made no difference in the deliciousness of Jell-O Puddings! CHOCOLATE VANIUA BUTTERSCOTCH What makes Jell-O taste better JELL-O That exclusive "locked -in" goodness! There's no wartime let-down in Jell-O's superior quality and flavor! STRAWBERRY RASPBERRY CHERRY ORANGE IEMON LIME Hour to get your fair share Jell-O and Jell-O Puddings go off your grocer's shelves awfully fast these days.

Everybody seems to want them and of course the supplies are limited by sugar rationing. But every effort is being made to distribute the supply fairly. Ask your grocer to save your share for you! Jell-O and Jell-O Puddings are products of General Foods. THE PHILADELPHIA INQUIRER.