Meat and vegetable pie Soup Stew Stuffed peppers Stuffed tomatoes Vegetables in cheese sauce COOKED LEAFY VEGETABLES, CHOPPED, in Creamed vegetables Soup Meat loaf Meat patties Omelet Souffle COOKED OR CANNED FRUITS, in Fruit cup Fruit sauces Jellied fruit Quick breads Shortcake Upside-down cake Yeast breads COOKED MEATS, POULTRY, FISH, in Casserole dishes Hash Meat patties Meat pies Salads Sandwiches Stuffed vegetables COOKED WHEAT, OAT OR CORN CEREALS, in Fried cereal Meat loaf or patties Sweet puddings COOKED SPAGHETTI, RICE, NOODLES, in Casseroles Meat or cheese loaf Timbales BREAD Slices, for French toast Dry crumbs, in Brown betty Croquettes Fried chops Soft crumbs, in Meat loaf Stuffings CAKE OR COOKIES, in Brown betty Ice-box cake Toasted, with sweet topping, for dessert FOOTNOTES [1]Use all-yellow or slightly green-tipped bananas. Peel bananas. Printed by Brett Litho Co. L.I.C. 1, N.Y. 1-57 [Illustration: SUPREME QUALITY TRI-PLY STAINLESS STEEL _Cookware_] Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_.