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Show 'Kitcheneraft Beef Brings . New Flavors To the Table By MRS. OAYNOB MADDOX For dinner tonight what? That to an ever returning problem to most women. Making menus to a daily stunt Here's one part of the answer: Chicken "noodle soup, sauteed beef heart, mashed potatoes, buttered but-tered spinach, hearts of lettuce, Russian dressing, apricot lice fluff, coffee and milk. That suggestion comes from "The Day by Day Cook Book," the newest guide to menus and recipe. Each recipe here serves six. Now let's start cooking. Sauteed Beef Heart (Serves 6) Two pounds beef heart, cup flour, 1 teaspoon salt, few grains pepper, 1 tablespoons fat or salad oil. Soak heart in cold water (1 teaspoon tea-spoon salt to 1 quart cold water) for 1 hour. Drain. Simmer 30 minutes, or until tender. Slice. Mix flour, salt and pepper. Dredge slices in flour mixture. Saute in fat or salad oil until brown on both sides, about IS minutes. Serve Immediately. (Lamb or pork hearts may be used). Apricot. Rice Fluff j (Serves 6) One and one-half cups dried apricots, ap-ricots, cup sugar, 1 cup heavy cream, 3 tablespoons powdered sugar, sug-ar, 1M cup cooked rice, H teaspoon tea-spoon cinnamon, teaspoon lemon lem-on extract. Wash apricots. Boil in just enough water to cover for 35 minute. min-ute. Water should be evaporated (If it to not, drain). Add cup sugar and continue cooking for five minutes, stirring constantly. Remove from heat. Beat to pulp. Cool. Whip cream; add powdered sugar, rice, cinnamon and lemon extract; mix thoroughly. Fold in apricot pulp. Chill two to three hours. Serve in sherbet glasses. Tomorrow Menu I BREAKFAST Grapefruit halve, half bran muffins, crisp bacon. Jam, coffee, milk. LUNCHEON Clear beef broth, fruit salad, cream cheese sandwiches, tea, milk. DINNER Pineapple juice, liver and bacon, creamed potatoes, pota-toes, grilled tomatoes, mixed green salad, orange layer cake, coffee, milk. |