+ TOWN WEEKLY MAGAZINE SECTION OTRO LEFTOVER SOUR CREAM FINDS USE IN MANY TASTY DISHES COLORFUL BREAKFAST Modern foods should appeal to the eye as well as the appetite, so bedeck your menus with color and variety. Try your breakfast grapefruit this tasty way: Cut the. grape- fruit in half and remove the seeds but not the core. With a small sharp knife loosen the fruit segments from the -peel and membrane. Slit the skin diagonally around the rim, each slit about 1 inch apart. Insert mint leaves or any small bright green leaves and serve—first sprinkling the fruit lightly with powdered sugar to sweeten, if desired. in 0000000000000 ‘PROTECTIVE’ DISHES NOURISHING AND ECONOMICAL WITH ALL THE holiday hustle we have been apt to slip up a bit on the family’s regular meals. What with extra cook- ing to be done, fruit cakes to bake, and company dinners to prepare it is little wonder if we haven’t been able to give the family’s 8-a-day a lot of thought, But now is the time to check up on our menus. See if everyone is getting his full quota of milk, eggs, erisp raw salads and citrus fruits daily. These are the “protective” foods, you know, and extremely jmportant right now, as they help prevent common winter colds and related ailments. How about the cereals? A good sup- ply of this nourishing food is also essential to balance your menus and supply energy dur- ing the cold weather. Make a special effort to keep your menus simple and to in- clude an extra number of milk and egg dishes as well as fresh fruit. Today’s recipes are tempt- ing as well as nourishing. What's more, they are economical. SPANISH PRUNE CREAM Ingredients: 1 tablespoon gelatin, Y% cup sugar, 1 cup scalding milk, 1 cup stewed prunes sizved, 2 tablespoons ccld water, 14 teaspoon cinna- mon, 1 cup whipping cream. Soften the gelatin in cold water for 5 minutes. Dissolve in the hot milk and add the sugar. Chill until the mixture starts to thicken. Add the prunes and cinnamon. Mix and chill again until the consistency of heavy molasses. Fold in* the cream whipped until = stiff. ~~ Chill thoroughly and serve in sherbet glasses with a garnish of ad- ditional whipped cream. Eight portions. MEAT LOAF Ingredients: ¥ pound ground beef, ¥% pound ground pork, 1 shreds (prepared cup wheat fea), 1 small onion finely opped, % tedspoon powdered - sage, % teaspoon salt, pepper to taste, 1 egg, 6 tablespoons milk, Mix the chopped’ meats, the by JUDITH WILSON cereal and finely minced onion. Add the seasonings, then the egg that has been beaten slightly and mixed with the milk. Pack into a small greased loaf pan and bake in a moderate oven 1 hour. LEMON ALLSPICE CAKE Ingredients: ', cup shorten- ing; 1 cup sugar, 1 egg, 3 cup evaporated milk diluted with 3% cup water, 2 cups cake flour, 2 teaspoons baking powder, % teaspoon salt, 1 teaspoon lemon extract. Cream the shortening and sugar and, when fluffy, add the beaten eggs and blend well. Sift the dry ingredients and add to the creamed mixture alternately with the combined milk and water. Add the extract. Pour into an 8 by 8 by 2-inch pan. Sprinkle the top of the batter with the following mixture: 3 tablespoons sugar, Y teaspoon allspice, 1 teaspoon grated lemon rind and % cup broken nut- meats. Bake the cake in a moderate oven about 35 minutes or until done. Serve warm with whipped cream or lemon sauce. POTATO BISQUE Ingredients: 2% cups cubed raw potatoes,. ¥% cup sliced onion, 2 sprigs parsley, a hand- ful celery tops, 2V, cups water, 11% teaspoons salt, 3 tablespoons butter, 1% tablespoons flour, 3 cups milk, 2 eggs. Put the potatoes, onion, pars- ley and chopped celery tops into a saucepan with the water and salt, and cook until the potatoes are tender. Drain the potatoes and keep the liquid. Press the vegetables through a sieve and combine with the liquid. Melt the butter, add the flour and cook until smooth. Add the milk a little at a time and cook until smooth and slightly thickened. Combine the milk with the po- tato mixture and heat thorough- ly. Just before serving add the sli beaten eggs and cook 2 minutes longer, stirring constantly. Sprinkle each serv- ing with a little grated Ameri- can cheese. YANKEE POT ROAST Ingredients: 4 pounds rump or chuck beef rolled and tied, 2 tablespoons fat, 1% teaspoons salt, 3 tablespoons flour, 1% tea- spoon pepper, 1 medium onion chopped, ¥ cup diced carrots, 1% cup chopped celery, 1 cup water, 2 bay leaves. Economy begins when you buy a 5Y%-pound roast and have the butcher cut off 5 or 6 thin slices from the end of the roast. These can be used for dinner on Saturday or Monday. Pound them until thin ~nd spread with a moist rice or bread stuffing. Sear on all sides and simmer, covered in a little water until very tender. To prepare the pot roast, rub the rolled meat with the mixed flour, salt and pepper, and sear on all sides in the melted fat. Use a heavy cast iron or alumi- num kettle for the pot roast. Add the chopped vegetables and about a third of the water. Sim- mer very slowly and add the rest of the water gradually as needed. When cooked in this way, the pot roast keeps its rich brown crust, and you will get a richer flavored gravy. Cook 3 hours, or until tender. STUFFED ONIONS Ingredients: 6 large sweet onions, 6 slices bacon diced, % cup minced onion, 1 No. 2 can baked beans, 3 tablespoons chili sauce, '’ cup dry bread crumbs, 14 teaspoon prepared mustard, sugar, salt and pepper to taste. Peel the onions, slice off the tops and scoop out the centers. Use the tops for preparing the minced onion. Saute the chopped onion and the bacon together and add the other ingredients, letting the mixture simmer 10 minutes. Pile the bean mixture into the onion cups. Place in a deep casserole, add a cup of boiling water and bake 1% hours in a moderate oven. If necessary, add more boiling water so the onions will not burn on the bottom. WHILE most homemakers en- joy hot breads or cakes made from sour cream, they seldom serve such delicacies except when cream or milk turns sour by accident. Today you needn’t wait for the cream at home to sour, because you can obtain cultured or soured cream of the best quality from your local dairy or grocer. Sour cream is really an eco- nomical addition to any diet. It makes thick finely flavored sauces and gravies, excellent salad dressings and feathery cakes and hot breads that taste extra rich and extravagant, but really aren’t, because little or no shortening and few eggs are needed. In addition, sour milk or cream makes hot breads and cakes that keep their moistness and fresh flavor until entirely used. Try the following sour cream recipes: GINGER PUFFS Ingredients: 13% cups flour, % teaspoon each salt and soda, 1 teaspoon each ginger and cin- namon, 1 teaspoon baking pow- der, 1, cup sugar, 1 egg, % cup sugar, 1 egg, ¥% cup white corn syrup, ¥ cup sour milk, % cup melted butter. Mix and sift together all the dry ingredients. Stir in the une beaten egy with the sour milk, corn syrup and melted butter. Stir with a spoon on the bottom of the dish until the mixture makes a soft dough. Bake in muffin pans in a hot oven. These may be frosted with a thin but- ter frosting or 7-minute frost- ing and rolled in cocoanut or served warm with butter. SOUR CREAM SPICE CAKES Ingredients: 1 cup brown sugar, 1 cup thick sour cream, 1 egg slightly beaten, 1% cups all-purpose flour, 1 teaspoon baking soda, % teaspoon cream of tartar, 5 teaspoon salt, 1 teaspoon nutmeg, 1 teaspoon cinnamon, ¥% cup each chopped nuts and raisins. Combine all dry ingredients and sift together once. Combine sugar and cream and add the beaten egg. To this mixture add the dry ingredients, nuts and raisins. Stir only until blended. Pour ' inte a shallow 10-inch square pan. Bake in a moderate oven for about 45 minutes. Spread with the following mo- cha frosting when cool and cut into diamond shapes. Top each diamond with a nutmeat. Here is the recipe for the frosting: Ingredients: 2 tablespoons hot double-strength coffee, 2 tea- spoons butter, % teaspoon va- nilla, 1% cups confectioners’ sugar. Melt the butter in the hot cof- fee and add the vanilla. Gradu- ally add the confectioners’ sugar, beating until the mixture is fluffy and of the right con- sistency to spread. If the frost- ing is too thick, thin by adding a few drops hot coffee. SALMON WITH SOUR CREAM Ingredients: 1 No. 2 can sal- mon, 1 cup thick sour cream. Break the salmon into large pieces and put into z buttered casserole, after removing any bits of skin or bone. Add the sour cream, cover the dish and bake in a moderate oven 45 minutes. Serve hot on toast with a garnish of ! ‘mon slices, pars- ley and tomato. CREAM HCLLANDAISE Ingredients: 2 eggs, 1% cups thick sour cream, 1%, teaspoons each lemon juice and salt, %4 teaspoon sugar, pepper. Beat the egg yolks, add the remaining ingredients and cook in the top of a double boiler over hot water until the sauce thick- ens. Serve immediately with cooked vegetables or fish. SOUR CREAM FROSTING Ingredients: 2 cups sugar, 1 cup sour cream, 1 teaspoon va- nilla, % cup chopped walnut meats. Combine sugar and cream and boil until a small amount of the mixture forms a soft ball in cold water. Remove from fire and let stand till lukewarm. Beat until creamy. Add vanilla and nut meats and spread quick- ly. A PERFECT ENDING Just as a man’s idea of a perfect meal is steak with a zesty sauce, so his idea of the perfect finish for any meal is pie and coffee. Here's an idea you might like to try sometime. Make your apple pie with a layer of golden cheese melted under the top crus. Once the family breadwinner sinks his fork into this delighiful dessert it will be his all-time favorite,
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