text:  fw wSnSr mHwlfa <*!sw. Lorry Fried HAM AND SWEET POTATOES: It's simple and requires no last-minute work By CLEMENTINE PADDLEFORD This Week Food Editor Sausalito, Ca. Laura and Paid Smith live in a cottage built on two levels, a super-sized bird's nest clinging precariously to the side of a California cliff. Home is eight miles from San Francisco, over the Golden Gate Bridge, easy driving distance for a couple who work in the city but want a country background. The Smiths took this place, a last resort, during the war years when housing of any kind was at a premium. It’s 11 years now since they started hammering and nailing and fixing until this once-dilapidated little retreat became a place too cozy to leave. Look down! Below is a wild, wooded canyon with a trickle of a creek that sings the year 'round. Once this secluded wilderness was a German picnic grove. Today it provides a sheltered home for raccoons and owls and the rabbit families. This is the idyllic setting for the little dinners Laura planned and prepares in advance for last-finite cooking after a day at the office. Her menus are designed to allow time for a leisurely evening. Laura is home around six o'clock and dinner's half ready when Paul arrives at six-thirty. Time out for a drink and a snack bite while dinner is cooking. This place on the difT is home to the Smiths but only week days. Over weekends they are off to Lake Tahoe and the home of their own. Here too, easy-done meals are served, substantial food efficiently prepared to save time for fun. Laura Alice Duffy is a home-economics graduate from Cornell University. Before her marriage she was manager of three of the state Alice Foote MacDougall restaurants in New York City. She knows by experience how to plan a good dinner and is one to serve with little effort. Menu Tips Here are a few of her favorite cooking for two tips. Rolled top round is frequently a choice for a weekend roast. First to serve hot, second day sliced cold with one hot vegetable and garlic bread; salad and dessert. Last return of the roast is as hash. With this, pass French-fried potatoes, the frozen of course. A green salad, with fruit and cheese for the finish. Here’s a good suggestion. Laura buys a beef kidney, or maybe a pair, to parboil 20 minutes. Then she removes the fibers, next to dice in Vi-inch cubes. Now take four slices of bacon, cut into Vi-inch pieces; saute a few minutes, then the kidney is added to be slightly browned. Add one chopped onion and cook until transparent. Add Vi cup of solid-pack tomatoes, Continued on next page. TUNE IN THE TENNESSEE ENGLISH FOOD SHOW MONTHLY EVENT SAYS: "DON'T BUY JUST ANY MARGARINE— Efficiency Better With Blue Bonnet on it" Better For Flavor! Better For Nutrition! Better For Food Energy! Another FINE PRODUCT OF STANDARD AID BRANDS INC. Sandwiches fluffs PEANUT BUTTER (T I V Spread one slice of bread with Marshmallow Fluff and one slice with peanut butter. Serve on  