| Show LETS LET'S EAT Moist Sandwiches and Salad Make Mike Appetizing Box Lunch By IDA BAILEY ALLEN Pecan and strawberry meringue mer mer- meringue ingue tarts old fashioned raised Sally cheese biscuits and beaten biscuits bevies of or cup cupcakes cupcakes cupcakes cakes wearing frosted flower colored icings trays tray of mouthwatering mouthwatering mouth mouth- watering watering- lemon scalloped cookies and fruit cool cookies les the tantalizing tantalizing tantalizing ing smell of baking bread And I presiding over all sweet gracious gracious gracious gra gra- cious genuine friendly Sara I Lee The place Richmond Vir Vir- ginia The setting Sara Lees Lee's kitchens It was the noon hour and the little shop was buzzing with eager of this good home cooking who had dropped in to buy a box lunch Box Lunches How come you put out box lunches 7 I 1 asked I understand understand understand under under- stand you specialize here in baking baking baking bak bak- ing southern pies cakes and breads breads' We e do said Sara Lee This lunch box business is an out out- outI I growth Many persons thought this was a restaurant and stopped for lunch So we decided to accommodate with box lunches to take out Now its it's a large larg-c part of or the business First a sandwich big sandwich big moist and flavory made flavory-made made with a 3 large fresh home-baked home bun The fillings were ample and unusual unusual un unusual un- un usual different from day to day Smithfield ham with chopped olives oi and made home mayonnaise mayonnaise mayonnaise mayon mayon- naise fine chopped corned beef smoothed with mustard chicken and almond salad cream cheese with salted pecans and celery How good they looked In addition addition addition addi addi- tion some of the customers ordered a paper cup of potato salad alad or tomato aspic or a deviled egg Tomorrows Tomorrow's Dinner Tomato Aspic Salad Fried d Chicken n Ir Virginia lnla Inia Style Corn Cor Fritters Sa Sally II Lunn I Peas Pecan Tart Tarts Col Coffee e or Tea Tu Milk Children Recipes Serve Four Scald r c. c milk add c. c cold coldwater coldwater water to cool coal Meantime let 1 compressed yeast cake cal e or 1 envelope envelope en en- elope dry granular yeast stand 5 min in 1 i c. c tepid water Add to the milk null Then beat in 1 c. c sifted enriched flour Cover er and andset andset andset set in a warm place to become light and spongy This will take about 1 hr Then melt Vi c. c butter or margarine and U i c. c lard Add to the sponge with 1 tsp salt 2 sugar 2 well well- beaten eggs and 2 21 c. c sifted en- en enriched enriched en en- riched flour Beat thoroughly Turn into well oiled sized good muffin pans Cover with waxed paper let rise until the dough almost reaches the top of the pans about 1 hr and bal bake e 2535 2535 2535 25 35 min in a moderate oven F F. or until golden holden brown Brush with a little melted butter butter butter but but- ter or margarine while warm Dropped Fruit Cookies Sift together r 4 c. c cake flour 3 tsp baking baking- powder r. r i tsp salt 1 tsp nutmeg g- g gand and 1 11 IVa c c. c powdered sugar sug Add Ad 1 c. c shortening shortening shortening short short- ening any kind and chop it itIn itin itin in with a pastry blender until the mixture looks flaky Beat 3 eggs egg and 1 egg yolk add 1 tsp vanilla and 1 c. c milk Beat this into the first mixture and stir sUr until smooth and free from lumps Then add i c. c c each chopped citron raisins orange peel and nutmeats which have been mixed with 1 14 l j extra flour Drop by heaping teaspoonfuls teaspoonfuls teaspoonfuls tea- tea spoonfuls onto a large larg-e oiled pan panor panor or cookie sheet keeping leeping the cookies an inch apart to allow room for spreading Dust with a 3 little extra powdered su sugar ar bake balce 15 12 min in a moderate oven F. F This makes about 6 dozen cookies They will keep for weeks in a tightly closed container Southern Lemon Scalloped Cookies Measure 3 1 butter butler or margarine and 3 lard into a mixing bowl cream until so soft Ct Then cream In 1 c c. c sugar ugar Beat and add 1 egg the grated rind and juice of 1 lemon and s. s J 2 z tsp lemon extract Add J. J U c. c milk Si Sift Ct together 3 c c. c cake cako flour z 2 2 tsp salt and 1 tsp I baking baIting powder and add to the first mixture The Thc dough should be rather soft Cover and set I aside for a few hours Then transfer one fourth at a time lime to toa toa I a lightly floured pastry board or orI cloth Roll Rolls RollI very thin cut with a I scalloped cutter or any other cutter you wish Transfer to toI I large oiled pans or a cool cookie e sheet Dust sparingly with granulated granulated granulated gran gran- sugar Rugal and bake about 10 min in a moderate oven F. F Trick crick of or tho the Chef Add a few Cew chopped pecans or walnuts to the batter for corn cornI I fritters Very good |
