The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

PAGE TEM ENTAEIK: TOVAY HE new year is here, bringing with it the usual list of good resolutions: To make the food budget balance, particularly after the extra holiday shopping; to serve lighter meals in order to get rid of those extra pounds that appeared so quickly after a few weeks of Christ- mas entertaining, Probably the whole family wishes it known that fowl will not be welcomed on the menu, for a while at least, If, as so often happens, chickens are on sale in the next few weeks, then try different ways of giving your family the bird, These two recipies will also help you to serve tasty meals with lower calorie counts, Take a two to three pound chicken and cook in salted water until the meat is easily separated from the bones, Remove the skin and bones and cut meat into small pieces, In Ya cup cold water dissolve one package gelatin, then add 1 tablespoon vinegar and four cups chicken broth, To mixture add % cup chopped sweet pickles, %& cup tinned corn cup tinned peas and '% cup grated carrot, Add chicken meat and mix thoroughly, then place in a mold and chill, A more unusual chicken salad can be made by using: Food, Figures After Festivity " BY MARY ATWATER 2 cups cooked chicken, diced Ya cup celery, diced 1 tin fruit salad, drained 1 tsp, lemon juice 1 pkg lemon gelatin 2 cups hot water Dissolve gelatin in hot water and chill until slightly thickened, Add other ingredients and pour into mold, chilling until firm, Garnish with slices of pineapple and some of the large: pieces of fruit from the fruit salad, If there are objections to salad in the middle of winter then add a substantial touch by starting the meal with mugs of hot soup and serving hot corn bread with the salad, For the Corn Bread use: 1 cup butter, Ya cup white sugar eggs, 1 tsp, baking powder tsp, baking soda, 4 tsp, salt 1/3 cups flour 1/3 cups yellow corn meal 1/3 cups sour milk Cream butter and sugar and add beaten egg yolks, Mix dry ingredients and add alter- nately with sour milk, Beat egg whites until Sut fuk pt pn DO stiff and fold into batter, Bake at 350 degrees for 40-45 minutes, Serve warm, After the rich fruit cakes and mince pies of the holiday season a sponge cake can be a welcome change, Since there is no fat used ih the cake the calorie counters can be partially forgiven for enjoying the marshmallow frosting. cup flour, 1 cup sugar eggs, 1 tsp, salt tsp, baking powder tblsp, warm water \ tsp. lemon juice Beat eggs until thick, add sifted sugar and cantinue beating until frothy, Add water and flavoring and beat 3 minutes, Sift remaining dry ingredients and fold in gently, using two table- spoons of flour mixture at a time, When thorough- ly blended pour into an ungreased tube pan and bake at 350 degrees for 45 to 50 minutes Invert pan to cool cake, For the frosting use: 1 cup sugar, 1 egg white 3% tblsp, cold water ¥% tsp, lemon flavoring 6 marshmallows Qver boiling water in top of double boiler combine sugar, water and egg white, beating -- LD = LD SATURDAY, JANUARY 7, 1961 ~