Star-Gazette from Elmira, New York • 22

8C SUNDAY TELEGRAM, Elmira, N.Y., Feb. 9, 1S7S Scandanavians eat royally 1 FASHIONS FOR THE 4 STYLECONCIOUS Larger Woman; You'll find the largest selection of: and potatoes. When these are half cooked, add peas, cauliflower and spinach. Cook until vegetables are just tender do not over cook. Mix flour with a little cold milk to a smooth paste.

Stir into hot soup. Add remaining milk, and simmer. Add meat dumplings and simmer 20 minutes. Remove from heat and stir in butter and parsley. Serves six to eight.

Cottage cheeese salad dressing These are days for "making your own." That includes salad dressing which is very good if you use an envelope of your favorite salad dressing mix and allow it to stand five minutes in 13 cup of milk. Meanwhile, beat 1 cup cottage cheese until smooth, then whip in milk mixture. Fold in 2 cups dairy sour cream. Cover and chill until time to use. Tell the folks it's a specialty of the house! COATS DRESSES SPORTSWEAR LINGERE in the area.

Make gravy from pan drippings in usual manner. Flavor with Va tsp anchovy paste and fold in 1 cup heavy cream whipped. FINNISH SUMMER VEGE-, TABLE SOLP 1 quart water 1 tbsp. salt 1 cup French green beans 1 cup sliced carrots 1 cup cubed potatoes 1 cup fresh peas 1 cup cauliflower buds Vi cup chopped spinach 2 to 3 tbsps. flour 1 quart milk 3 tbsps.

butter XU cup chopped parsley SWEDISH MEAT DUMPLINGS FOR SOUP cup ground beef Vi cup ground pork 1 small onion V2 tsp. salt xk tsp. pepper Vs tsp. allspice 2 tbsps. flour METHOD: To make meatballs, combine all ingredients except for flour and blend thoroughly.

Shape into small balls the size of a large marble. Roll in flour. Drop into simmering soup at designated time. Soup: Bring water and salt water with salt to a boil in deep kettle. Add string beans, carrots Sizes 1412- 24 Vi and 38 -52 There's no such thing as just dropping in for dinner in the Scandanavian countries, says Mrs.

Michael Tarby of 911 Farn- ham St. She was the hostess and was responsible for researching her gourmet group's recent Scandanavian dinner. The everyday meals are simple, but when guests are invited to dinner, the Scandanavians go all out, she says. Fish and potatoes are the main staple. Potatoes are usually served just one way- steamed; she says.

When potatoes are steamed, they retain more minerals than if cooked by another method, Mrs. Tarby explains. One refreshing Scandanavian custom is always having flowers on the table, she says. They are not considered an additional expense, but as one that is necessary. SWEDISH ROYAL POT ROAST (Slottsstik) 4 pounds beef (chuck or round) 2 tsps.

salt 1 tsp. allspice xk tsp. pepper 3 tbsps. butter 3 tbsps. brandy or whiskey One-third cup hot bouillon 2 medium onions, sliced 3 minced anchovy fillets or 1 tsp.

anchovy paste 2 bay leaves 2 tbsps. white vinegar 2 tbsps. molasses METHOD: Rub meat with salt, allspice and pepper. Heat butter and brown meat. Pour brandy over hot meat and flame.

Add all other ingredients and blend. Simmer covered over very low heat about two hours or until Cameo Shop 121 N. Main St. Elmira, N.Y. Cameo Charge Master Charge Bank AmericardT' i Ethan Allen MID-WINTER Saite substantia 0k aw exiling selection of.besntiM 1 it I -1 Ari jjsjk.

iu itIll LaIuM I -xk Ja iiiisB- w- STARTS WEDNESDAY STARTS WEDNESDAY I A MP, fI 1 1 Ill l.WWM meat is tender. Remove meat to hot serving platter and keep hot. Make gravy. Slice meat and surround with tomato and cucumber slices and fresh sprigs of parsley. Pour a little gravy over meat and serve the rest separately.

ROYALLY GOOD Mrs. Michael Tarby of 911 Farnham St. shows off the Swedish Royal Pot Roast served at a Scandanavian dinner she hosted recently. The pot roast is a colorful entree garnished with sprigs of parsley and tomato and cucumber slices. Thomas-Wood nuptials held 111 ji 1 For $10,000 they break your arms.

For $20,000 they break your legs. I Axel Freed owes $44,000. Our professional home planners whose advice is free, can help; you redecorate a corner, a room, an entire home. Not to their taste, but to your own with style that expresses your family's personalities and your way of living. smxA Bird, both of Elmira.

The bride was given in marriage by her uncle, Thomas Gill of Elmira. The reception was held at the Elmira Heights Legion. The bride graduated from Horseheads High School and Corning Community College. She is employed by Marine Midland Bank-Southern and is attending Elmira College evenings. The bridegroom graduated from Elmira Free Academy and is employed by S.M.

Flickinger, Elmira Heights. The couple will reside at 118 Willow Drive, Horseheads after a trip to the Poconos. The marriage of Miss Diane Helena Thomas and Roger Lee Ward took place Saturday, Feb. 8, in the Oakwood Avenue United Methodist Church, El: mira Heights. The Rev.

Robert Delorme officiated. The bride is the daughter of Mrs. Ruth A. Thomas of Pine Valley Mobile Homes, Pine Valley, and the late Ernest T.Thomas. The bridegroom is the son of Mrs.

Virginia June Baxter of Lynwood Elmira Heights. Miss Donita Little of Millport was maid of honor. Bridesmaids were Mrs. Kenneth Moss of Corning and Mrs. Donald Coats of Horseheads.

Ring bearers were John VVylie of Horseheads and Thomas Gill of Elmira, cousin of the bride. Serving as best man was David Gnsh of Elmira. Ushers were Marty- Polovick and 'Joseph "AN ENCHANTING MOVIE!" DONALD MAYERSON, Cue Magazine Weekdays from 10am Mon-Wed-Fri. evenings All day Saturday Sunday for browsing onlyfrom 2 till 5pm Paramount Pictures Presents THE.UTTLE PRINCE Edgcomb's Carriage House 7 v. -1 1 Technicolor" SEEHDGEEB v20Ha7 Swarthoul Mrs.

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