1 4 TOW N W EEKLY MAGAZINE SECTION

1LEFTOVER SOUR CREAM FINDS USE

IN MANY TASTY DISHES •

C O L O R F U L B R E A K F A S T

Modern foods sh'ould appeal to the eye as well as the appetite, so bedeci your menus tuith color and variety. Try your breakfast grapefruit this tasty way: Cut the grape­fruit 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.

'PROTECTIVE' DISHES NOURISHING AND ECONOMICALW IT H A L L T H E holiday h u stle w e have been a p t to slip u p a b i t on th e fam ily ’s r e g u la r m eals . W h a t w ith e x tra cook­in g to be done, f r u i t cakes to bak e , and com pany d in n ers to p re p a re i t is l it t le w onder if •we haven’t been able to g ive the fa m ily ’s 3-a-day a lo t o f though t. B u t now is the tim e to check up • n o u r m enus.

See if everyone is g e t t in g his fu l l quota of m ilk, eggs, crisp r a w sa lads and c itru s f ru i ts daily . These a re the “p ro tec tiv e” foods, you know, and ex trem ely Im p o r ta n t r ig h t now, a s they he lp p rev en t common w in te r colds and re la ted a ilm ents. How ab o u t the cerea ls? A good sup ­p ly of th is nourish ing food is a lso essen tia l to balance your m enus and supply en erg y d u r ­in g the cold w eather.

M ake a special effort to keep y o u r nienub sim ple and to in­clude an e x tra num ber o f milk nnd egg dishes as well as fresh f r u i t T oday’s recipes a re te m p t­in g as well as nourishing. W hat's m ore, they a re economical.

S P A N IS H P R U N E C REA MIngred ie iits : 1 tablespoon

g e la tin , V2 cup su g a r , 1 cup sca ld ing milk, 1 cup stewed p ru n es si.-ved, 2 tablespoons cold w a ter , teaspoon cinna- •mon, 1 cup w hipping cream .

Soften the g e la tin in cold w a te r fo r 5 m inutes. Dissolve in th e hot m ilk and add the sugar. Chili u n til the m ix tu re s ta r ts to thicken. Add the p ru n es and c innam on. Mix and chill again « n til the consistency of heavy molasse's. Fold in the cream whipped un til stiff. Chill tho rough ly and serve in she rbe t g lasses w ith a g a rn ish of ad ­d itional whipped cream . E ig h t portions.

M E A T L O A FIn g red ien ts : V2 pound ground

beef, pound g round pork , 1 ciui w h ea t sh reds (p rep ared c « e a l ) , 1 sm all onion finely cRopped, ^ teaspoon powdered M ge, % teaspoon sa l t , pepper to taat«, 1 egg, 6 tab lespoons n i lk .

by

JU DITH WILSON

cereal and finely m inced onion. Add the seasonings, then the egg th a t has been beaten s lightly and m ixed w ith the milk. Pack in to a sm all g reased lo af pan and bake in a m odera te oven 1 hour.

L EM O N A L L S P IC E CAKEIn g re d ie n ts : 1/2 cup sh o rten ­

ing, 1 cup su g a r, 1 egg, % cup evapora ted m ilk dilu ted w ith % cup w a te r , 2 cups cake flour,2 teaspoons bak ing powder, % teaspoon sa lt, 1 teaspoon lemon ex trac t.

C ream th e sh o rten ing and su g a r and, when fluffy, add the beaten eggs and blend well. S ift the d ry ing red ien ts and add to the cream ed m ix tu re a lte rn a te ly w ith the combined m ilk and w ater. Add the ex trac t. Pour into an 8 by 8 by 2-inch pan. Sprink le th e top of the b a tte r w ith the follow ing m ix tu re : 3 tablespoons su g ar, V2 teaspoon allspice, 1 teaspoon g ra ted lemon rind and Vs cup broken nu t- m eats. Bake the cake in a m odera te oven about 35 m inutes or until done. Sei’ve w arm with w hipped cream or lemon sauce.

PO TA TO B ISQ U EIn g red ien ts : 2V2 cups cubed

raw potatoes, % cup sliced onion, 2 sp rig s parsley , a h and ­ful celery tops, 2V2 cups w ater, IVi teaspoons sa lt, 3 tablespoons b u tte r , IV2 tablespoons flour, 3 cups milk, 2 eggs.

P u t the potatoes, onion, p a rs ­ley and chopped celery tops into a saucepan w ith the w a te r and sa lt, and cook un til the potatoes a re tender. D ra in the po tatoes and keep the liquid. P re ss the vegetab les th ro u g h a sieve and combine w ith the liquid. Melt the b u tte r , add the flour and cook un til sm ooth. Add the milk a l it t le a t a tim e a n l cook until sm ooth an d s ligh tly thickened. Combine th e milk w ith the po­ta to m ix tu re and h e a t tho rough ­ly. J u s t before se rv ing add the s lig h tly b eaten eggs and cook

2 m inu tes longer, s t i r r in g co n stan tly . S prink le each se rv ­in g w ith a l i t t le g ra te d A m eri­can cheese.

Y A N K E E PO T RO A STIn g re d ie n ts : 4 pounds ru m p

o r chuck beef rolled and tied, 2 tab lespoons f a t , 1% teaspoons sa l t, 3 tablespoons flour, % te a ­spoon je p p e r , 1 m edium onion chopped, Y2 cup diced carro ts , % cup chopped celery, 1 cup w a te r , 2 bay leaves.

Econom y begins when you buy a 5V^-pound ro a s t and have the b u tcher cu t off 5 o r 6 th in slices from th e end of the roast. These can be used fo r d in n er on S a tu rd ay o r M onday. Pound them until th in nd sp read w ith a m oist rice or b read stuffing. S e a r on a ll sides and sim m er, covered in a l it t le w a te r u n til very tender.

To p re p are the p o t ro a s t, rub the rolled m ea t w ith the mixed flour, sa lt and pepper, and sear on all sides in th e m elted fa t. Use a heavy cas t iron or a lu m i­num kettle fo r the po t roast. Add the chopped vegetab les and abou t a th ird of the w a ter . S im ­m er very slowly and add the re s t of the w a te r g rad u a lly as needed. W hen cooked in th is way, the pot ro a s t keeps its rich brown crust, and you will g e t a r ich e r flavored g rav y . Cook 3 hours, o r un til tender.

S T U F F E D ON IO N SIn g red ien ts : 6 la rg e sweet

onions, 6 slices bacon diced, % cup minced onion, 1 No. 2 can baked beans, 3 tablespoons chili sauce, ■" cup d ry b read crumbs, Vi. teaspoon p rep ared m ustard , sugar, s a l t and p epper to tas te .

Peel the onions, slice off the tops and scoop ou t the centers. Use the tops fo r p re p a r in g the minced onion. S au te the chopped onion and the bacon to g e th e r and add the o th er ingredients , le tt in g the m ix tu re s im m er 10 m inutes. P ile th e bean m ix tu re into the onion cups. P lace in ■ deep casserole, add a cup of boiling w a te r and bake W2 hours in a m odera te oven. I f necessary , add m ore boiling w a te r so the onions will no t b u rn on th e bottom .

W H IL E m ost h om em akers en ­joy ho t b reads or cakes m ade f ro m sour cream , th ey seldom serve such delicacies except when cream or m ilk tu rn s sour by accident. T oday you n eedn’t w a it fo r the cream a t home to sour, because you can obtain cu ltu red o r soured cream of the b es t qua lity f ro m yo u r local

-dairy o r grocer.S our cream is rea lly an eco­

nom ical addition to an y diet. I t m akes th ick finely flavored sauces and g rav ies , excellent sa lad d ressings and fe a th e ry cakes and h o t b read s th a t ta s te e x tra rich and e x tra v a g a n t , b u t rea lly a re n ’t, because l it t le or no sh o rten in g and few eg g s a re needed. In addition, so u r m ilk or c ream m akes h o t b reeds and cakes th a t keep th e i r m oistness and f re sh flavor u n til en tire ly used.

T ry th e follow ing sour cream rec ipes :

G IN G E R P U F F SIn g re d ie n ts : 1% cups flour, V2

teaspoon each sa l t and soda, 1 teaspoon each g in g e r and cin­nam on, 1 teaspoon b ak in g pow­der, */2 cup su g a r , 1 egg , % cup su g a r , 1 egg, % cup w hite corn sy ru p , Vz cup so u r m ilk, % cup m elted b u ite r .

M ix and s i f t to g e th e r all the d ry ing red ien ts . S t i r in th e u n ­b ea ten e g g w ith th e so u r m ilk, c o m sy ru p and m elted bu!S t i r w ith a spoon on the hn ttcm o f the dish u n til t'->e m ix tu re m akes a so ft do ':gh . B ake in muffin pans m a h o t oven. T hese m ay be fro s ted w ith a th in b u t ­te r f ro s t in g o r 7 -m inu te f ro s t ­in g and rolled in cocoanut or served w arm w ith b u tte r .

SO U R CREAM S P IC E C A K ESin g red ie n ts : 1 cup brown

su g a r , 1 cup th ick so u r cream , 1 eg g s ligh tly b ea ten , IV2 cups a ll-purpose flour, 1 teaspoon b ak in g soda, % teaspoon cream of t a r t a r , Vz teaspoon sa lt, 1 teaspoon nu tm eg , 1 teaspoon cinnam on, % cup each chopped n u ts and ra is ins .

Combine all d ry ing red ien ts and s i f t to g e th e r once. Combine su g a r and c ream and add the

beaten egg . To th is m ix tu re add th e d ry ingred ien ts , n u ts and ra is in s . S t i r only un til blended. P o u r into a shallow 10-ir sq u a re pan. Bake in a m oderal oven fo r abou t 45 m inutes. S p read w ith the follow ing mo­cha f ro s t in g when cool and cut in to diam ond shapes. Top each diam ond w ith a n u tm e a t. H ei» is the recipe fo r th e f r o s t i n g *

In g re d ie n ts : 2 tablespoons ho t d o u b le-s tren g th coffee, 2 t e a ­spoons b u tte r , % teaspoon v a ­n illa , cups confec tioners’ su g a r .

M elt th e b u t te r in th e h o t ccW fee and add the vanilla. G radu ­a lly add the confectioners’ su g a r , b ea tin g u n til th e m ix tu re is fluffy and of th e r ig h t con­s is tency to sp read . I f the f ro s t ­in g is too thick, th in by addid|^ a few drops h o t coffee.

SA LM O N W IT H SO U R CREAMIn g re d ie n ts : 1 No, 2 can sa l­

m on, 1 cup th ick sou r cream .B reak th e sa lm on in to la rg M M

pieces and p u t in to t b u t t e r e o ^ ^ casserole , a f t e r rem ov ing any b its o f sk in or bone. A dd the so u r c ream , cover th e dish arid bake in a m odera te oven 45 m inutes. Serve hot on to a s t w i t ^ a g a rn ish o f ’ 'm on slices, p a rs ­ley and tom ato .

C r ^ A M H O L L A N D A ISEIn g rsd ie n ts : 2 eggs, 1% cups

th ick so u r cret^m, IV^ teaspootuk each lem on juice and sa lt, W teaspoon su g a r , pepper.

B e a t th e eg g yolks, add the re m a in in g in g red ien ts and cook in th e top o f a double boiler over h o t w a te r u n til th e sauce t h i c l ^ ens. S erve im m edia te ly w i t * cooked vegetab les o r fish.

SO U R C R EA M F R O ST IN GIn g re d ie n ts : 2 cups su g a r , 1

cup so u r cream , 1 teaspoon v ^ n illa , Vt cup chopped w aln iiP m ea ts .

Com bine su g a r and cream and boil u n til a sm all a m o u n t of the m ix tu re fo rm s a so f t ball in cold w a te r . Remove fro m fire an d le t s ta n d till lukewar:B e a t un til cream y. Add vanilla an d n u t m ea ts and sp read quick­ly.

A P E R F E C T E N D I N G

Just as a man's idea of a perfect meal is steak with a ztsty 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 crust. Once the family breadwinner sinks his fork into this delightful dessert it will be his all-time favorite.