Show META GIVEN MENUS Choose Familiar Foods to Prepare Why hy do so man many hostesses who sho are arc planning to serve so- so sophisticated sophisticated so so- guests search for some rare vegetables or fruit to add the magic touch They would be far more successful if they would choose those familiar foods food which they prepare in a n nf f superb manner For example say the cook cool Is famous for her herred red beets beets beets-a a very cry inexpensive vegetable She cooks them in their skins to retain every drop of their lovely red color She skims them hot grates or slices them tosses pleasantly tart dressing made with just the right amount of vinegar lemon or lime juice and butter and finally lightly showers them with some freshly chopped mint mintor or chives Certainly no prosaic vegetable results Maybe her little dry onions about the size of hickory nuts are a delightful vegetable This is her he treatment She peels them to keep them smooth and whole and parboils until translucent for about 10 minutes Then she drains them an and sticks each with witha a n. whole clove places these onions In shallow glass baking dish adds top milk or thin cream to depth of inch For each pint onions mix one tablespoon of sugar and one of flour Jour and sprinkle over onions Top each onion with U teaspoon teaspoon teaspoon tea tea- spoon butter and bake in a moderately hot oven de- de degrees de grees glees F. F for fr 15 or 20 O minutes Yellow Rice With Chicken 1 moderately 1st stewing chicken U 1 b b 1 cup converted or fit enriched rice 3 1 cup CUI chicken fat t or mar V cup finely chopped onion 3 cups rich broth i 4 teaspoon Mil aalt Dash M fron or ellow vegetable coloring 1 finely chopped parsley Clean chicken cut into serving servIng sen ing portions and cook in barely enough water cater to cover until tender Vash Wash rice and drain it thoroughly Heat the chicken fat in a n large skillet with a tight fitting cover until it bubbles Add rice and cook cool over moderate heat stirring constantly until it starts turning golden color Add onions and continue cooking and stirring until rice is golden and onions are transparent Add the broth drained from the stewed chicken keep drained chicken covered L Salt and safe fron Cover lower heat and cook from 20 to 25 minutes or until rice is tender By this time all the water should be absorbed Lay chicken on top of rice last 10 minutes to reheat Then re remove remove re- re move chicken to renter enter of hot platter Spoon rice out arranging arranging arrange ing it in fluffy mounds around the chicken Duff Drain No 2 2 tin pitted prune plums reserve juice Sift all- all purpose flour measure 1 cup and resift 3 times with teaspoon teaspoon teaspoon tea tea- spoon salt and 1 I. teaspoon soda Measure 3 1 cup melted shortening shortening shortening short short- ening and 1 cup brown sugar into a mixing bowl and beat vigorously until well blended Add 2 beaten eggs and mix Add flour mixture gradually stirring stirring stirring stir stir- ring thoroughly Fold plums In carefully Turn into greased custard cups or a quart mold Steam 60 50 minutes by placing filled cups or mold in a steamer with perforated bottom which fits snugly over kettle Begin with enough boiling water to last throughout the steaming process Do not allow water to seep into pudding Cover with steamer lid and do not open until proper time Ume has elapsed Makes 4 servings Sn Sauce With the plum juice remaining remaining remaining remain remain- ing about 1 14 cups make a sauce b by combining it with J teaspoon cornstarch and a dash of salt in a saucepan Heat to boiling boiling- point and cook 1 min mm- utes Serve over plum duff |