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Show (Household News jmn if 1 I y I l-" JXky Ktn - i FEBRUARY HOSTESS? TREAT GUESTS TO A PATRIOTIC TEA (See Recipes Below.) spreading chocolate cream filling between layers. Place lace doily made with heart motif over top of cake. Fasten securely to top of cake with toothpicks. Sprinkle surface sur-face generously and evenly with confectioners' con-fectioners' sugar. Brush oft excess with pastry brush, then remove picks and carefully lift off pattern. The design should be neatly etched in confectioners' sugar. FEBRUARY IS A PARTY MONTH February Is a party month; every ev-ery hostess calendar should have FF.BRUAHY e tweUth- . . M. m r m fourteenth, and 1 the twenty-second 2 5 4 5 6 7 8 ringed in red! 9101315 And this year, 161718 19Mf! Wlth the renewed emphasis on pa-' pa-' triotism which the world crisis has brought, there's every reason to make Washington's and Lincoln's birthdays occasions for more patriotic partying than usual. us-ual. No holiday in February lends itself it-self to a tea quite like Washington's birthday. But instead of tea, serve coffee with squares of hot, fragrant gingerbread as you see it in the picture pic-ture above. The spicy squares are much in keeping with the day, for Washington's mother was said to have been famous for her gingerbread. ginger-bread. Make it by your own special recipe or use one of the packaged gingerbread mixes. All that you will need for decorations is a bowl of flowers and the silhouettes of George and Martha Washington mounted on white paper and hung to form a background for the tea table. As a part of the food for the occasion, oc-casion, serve a minted pear salad with small deviled hot breads. These are tender, crunchy biscuit hearts with the top section cut out to show the deviled ham filling. Let the beverage bev-erage be a deep red cranberry punch and garnish each cup with a cube of pineapple stuck on a pick. II you wish to have a second course, small cakes or ice cream molds will finish the menu in fine style. A sugar heart cake is a dessert which any hostess could serve with pride when a few friends come in for Valentine's day evening. Fine Chocolate Cream Filling. (Makes 2 cups) 3 squares unsweetened chocolate (3 ounces) (grated) 1 cups milk cup sugar 4 tablespoons cake flour teaspoon salt 1 egg (slightly beaten) 1 tablespoon butter 1 teaspoon vanilla Add chocolate to milk. Heat in double boiler. When chocolate is melted, beat with rotary egg beater to blend. Combine sugar, flour and salt. Add gradually to chocolate mixture and cook until thickened (about 5 minutes), stirring constantly. constant-ly. Then cook 10 minutes longer, stirring occasionally. Pour small amount of mixture over egg, stirring stir-ring vigorously, return to double boiler. Cook 2 minutes longer, stirring stir-ring constantly. Then add butter and vanilla and cooL Patriotic Sandwich Plate. (25 star sandwiches; 40 rolled sandwiches) 2 1-pound loaves sandwich bread Softened butter 2 17-ounce cans jellied cranberry 1 cup dried beef (ground) 4 3-ounce packages cream cheese 4 tablespoons milk 4 teaspoons lemon juice Vz teaspoon onion juice Trim crusts from 1 loaf with sharp knife. Slice, lengthwise into Vs-inch slices. If very long knife is not available, loaf will be easier to handle if cut in half crosswise before be-fore slicing. Wrap slices in damp towel and place in refrigerator white cake is put together with a creamy chocolate filling, and the cake-top is decorated with confectioners' confec-tioners' sugar sifted through a lace doily with a heart motif on it. When the doily is removed, the design re- mains, etched neatly in sugar on the cake. Cranberry Punch. (Makes 3 quarts) 2 cups sugar 6 cups boiling water 2 17-ounce cans jellied cranberry sauce 1 cup lemon juice 1 12-ounce can pineapple cubes 1 pint carbonated water Cocktail sticks Rub the jellied cranberry sauce into sugar. Add hot water and heat and stir until well blended. Beat with rotary beater beat-er until smooth. ' Add lemon juice. Drain juice from for 30 minutes to 1 hour. Meanwhile slice second loaf lengthwise into y8-inch slices. Cut out sandwiches with star-shaped cutter, then spread with softened butter. Slice jellied cranberry sauce into thin slices and cut into stars with same cutter. Place each slice of cranberry between two slices buttered but-tered bread. Blend cream cheese with milk until un-til softened, then add lemon and onion juice. Combine with ground beef and chopped nuts. Remove sliced bread from refrigerator, unwrap, un-wrap, and spread with softened butter, but-ter, then with filling. Roll tightly into long rolls. Wrap each roll in waxed paper and place in refrigerator. refrigera-tor. When ready to serve, insert a small flag into end of each rolled sandwich. Stand them up around sides of a shallow bowl or basket so that flags hang over edge. Fill center cen-ter of bowl or basket with star-shaped star-shaped sandwiches. Deviled Biscuit Hearts. (Makes 18) 2 cups flour (all-purpose) 3 teaspoons baking powder teaspoon salt 4 cup shortening 4 cup milk (approximately) 2 2V4-ounce cans deviled ham Sift flour once before measuring. Add baking powder, salt, and sift together. Cut in shortening, using a pastry blender or fcvo knives, or - rub it in with the fingers. Add milk, stirring it in lightly with a fork, until a soft dough forms. Turn onto a lightly floured board and knead for a few seconds. Roll out to about inch in thickness. Cut with a heart-shaped cutter. Remove the centers from half the biscuits. To do this, fold biscuit in half and cut out center with kitchen scissors, leaving a narrow rim. Spread deviled dev-iled ham on whole biscuits, top with rims and bake in a hot oven (450 degrees Fahrenheit) for 12 to 15 minutes. Serve hot to accompany salad. (Released b;. Western Newspaper Union.) i pineapple cubes and measure; tnere should be Vz cup. Add pineapple juice to punch mixture and strain through fine sieve or cheese cloth. Chill thoroughly. When ready to serve, place block of ice in punch bowl (or use about 1 quart ice cubes). Poht punch mixture and carbonated water over ice. Insert pineapple cubes onto cocktail sticks and place one in each cup. Fill cups with punch. Sugar Heart Cake. (Makes 2 9-inch layers) 4 cups cake flour 0 4 teaspoons baking powder teaspoon salt ii cup butter or other shortening 2 cups sugar 2 eggs (unbeaten) IVz cups milk 2 teaspoons vanilla Sift cake flour once before measuring, meas-uring, then add baking powder and salt and sift 3 times. Cream butter but-ter until soft, add sugar gradually and cream together until light and fluffy. Add eggs and beat thoroughly. thorough-ly. Add flour, alternately with milk, a small amount at a time. Beat until smooth after each addition. Then add vanilla. Pour batter into 2 well-greased 9-inch square pans (2 inches deep). Bake in a moderate oven (350 degrees de-grees Fahrenheit) for 35 to 40 minutes. min-utes. Put together as layer cake. |