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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.
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‘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,