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Show SERVE PLANKED DISHES AT HOME r&round beef is served in the grand manner, In this attractive arrangement. IhTnanguTr cslet ar browned in broiling oven, than placecj on a pi nit with cauliflower floweret in nest of carrot slices. Th entire plank it than placed bsnaath th broiler to finish cooking trie cakes and brown th vegetables. By EMILY CONKLIN . A talent for showmanship Is an asset in any walk of life, and It is aa useful to the homemaker aa to anyone else. A touch of the dramatic,, dra-matic,, -a new way of presenting familiar material, and you can transform what might be just an ordinary meal into a feast! Of course, the food must be good to begin with, but sometimes the best of food isn't appreciated as much aa It might be If It bad been dressed il n a hit flivan a "huild.un is to tween top of meat and source of heat If the distance must be less, reduce the temperature accordingly. When brown on one slds, yirn and brown on ths other side. Transfer cakes to plank. Arrange them about nests of carrots, with cauliflower flowerets In center. Return Re-turn to oven and beat thoroughly. Planked Ham Steak Dinner One slice smoked ham, 4 inch thick, 4 small red applea, 2 cups Spanish rice, 4 parboiled green pep- and tomato slices around the steak. Return to the oven and finish broiling. broil-ing. Individual Planked Lamb Chops English lamb chops, lis to two Inches thick; Brussels sprouts, msshed potatoes, 1 egg yolk, 1 tablespoon table-spoon milk; salt and pepper. Have lamb chops cut from the double loin and boned and rolled. Place the chops in ths center of the rack In a preheated broiling oven. Have the regulator set for "high." pvra. Score fat around ham. Broil 10 minutes without turning. Remove to plank, placing broiled side down. Fill ths pepper cases with the Spanish Span-ish rice. Arrange around the ham alternately with the apples. Return to the broiler oven to heat through' and to broil the other side of the ham. Garnish with parsley. Planked Steak Have sirloin, club or porterhouse steak cut at least one inch thick. Thoroughly preheat - broiler oven. Place steak on broiler rack far enough from source of heat so that by the time it ia browned on one side it will be about half done. When one side is browned, season with salt and pepper and remove 4o plank, placing browned aide down. Pile a border of mashed potatoes speak, Httle flourish to call attention at-tention to Its excellence. Restaurants know ths value of these deft tricks In preparing food and many of their deas can well be adopted by th clever home-maker. home-maker. Really a Simple Scrvioe For Instance, what a regal dish a planked steak Is! It not only tastes but it looks very special. Yet planked steaks and chops can be served at home without too much trouble, and they will win aa much application there aa In a restaurant Wooden planks may be obtained in the also desired, from the large ovals to the small ones which ar used for individual servings. Before using, the board should be rubbed well on both sidee with oil the ere vent sollttina. When this Place the rack so that there is a distance of about three inches between be-tween source of heat and the top of the meat If distance must be less, reduce temperature accordingly. accord-ingly. When one side of the chop is done, season and turn and brown the other side. Chops cut m to two inches thick require 29 to 10 minutes for broiling. Transfer the chops to Individual wooden planks. Place cooked and seasoned Brussels sprouts on the plank with ths chops. Pips a border bor-der of mashed potatoes around the edge. This is done by forcing mashed potatoes through a pastry tube. Brush the mashed potato border with egg yolk and milk. Return Re-turn plank to the broiler long enough to brown the potatoes. has soaked la, rub In more oil ant heat the plank In the oven. Tc cleanse the board, use only soap and watsr. Do not scrub or scour. Quickly cooksd vegetable or vegetables veg-etables which ar already cooked and need only browning are served with the broiled meat on ths planks. Combinations delicious in flavor and attractive In appearance may be arranged. You do not need to us steaks or chop for these planked dishes. Ground meat shaped into cakes or in th form of a steak or chops, may be broiled and served In this fashion, and yau have a very special dish at low coat Here are soms Idea for planked dishes. Including those In which ground meat is used. Planked O round Beef On and ens-half pounds ground beef, 4 tablespoons top milk, cup very fine cracker crumbs, 2 tablespoons table-spoons grated onion, m teaspoons salt H teaspoon pepper. Combine meat milk, crumbs and seasonings. Mix well. Shape in triangular cake about lVj Inches thick. Preheat broiler. Place cakes on broiler rack so that there Is a distance of about three Inches be- |