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Show Serve Dainty Foods When Entertaining Prospective Brides IT WON'T BE long now until you're In the midst of entertaining all the girls who w-'t. j'' Fit JL will be married in the romantic month of June. If several of your friends are to be entertained, enter-tained, be ready with fresh and tempting ideas for food. Keep foods dainty and serve them attractively on your prettiest china and tableware. For a luncheon, serve a main dish salad or a lovely casserole. Add to this tiny rolls or muffins, and a seasonal dessert. Showers may be in the form of luncheons or evening or garden parties. If the latter two, then you'll need only a glamorous dessert des-sert and beverage. You may also pass a cool beverage, mints and nuts while the girl opens her presents. pres-ents. STRAWBERRIES MAKE beautiful beauti-ful desserts for occasions of this type, especially If they're chosen from these: Dainty chicken and noodle casseroles offer a delightful main dish for luncheon or light supper when you want to entertain enter-tain a crowd. A salad accompaniment accom-paniment and light dessert are all you really need to complete the menu. LYNN CHAMBERS' MENU Chicken and Noodles in Casserole Asparagus Tip Salad Finger Rolls Strawberry Angel Pie Beverage Recipe Given ?h teaspoon salt 2 cups sliced strawberries 1 teaspoon vanilla extract cup whipping cream 1 tablespoon sugar Soften gelatin in cold water 10 minutes. Scald milk In top of double boiler. Beat egg yolks. Add sugar and salt. Pour scalded milk over egg yolk mixture, stirring constantly. constant-ly. Return to double boiler and cook until custard coats the spoon, stirring stir-ring constantly. Remove from hot 1 water. Add softened soft-ened gelatin. Stir until gelatin is dissolved. Cool. Fold in 1 Va cups strawberries and vanilla extract. Beat egg whites Strawberry Angel Pie (Serves 8-10) 4 egg whites "', teaspoon cream of tartar 116 teaspoon salt 1 cup sugar 4 egg yolks 1 package sliced or whole fresh frozen strawberries Vi cup sugar 2 tablespoons lemon juice 1 cup whipping cream Beat egg whites until fluffy, add cream of tartar and salt and beat slightly. Slowly add sugar, a few tablespoons at a time, and continue to beat. Spread mixture into lightly greased or oiled cake or pie pan. Bake in a slow oven. 300" for one to lVi hours or until meringue is well dried out. Place on cake rack to cool. When almost at room temperature, tem-perature, loosen from sides and bottom bot-tom of pan and place on serving plate. The top and center of the "pie shell'' will crush in to receive the filling. When at room temperature, tempera-ture, set aside to chill. While crust is baking, mix egg yolks with juice drained from strawberries that have been put into colander or sieve to thaw and drain. Add sugar and cook In top of double boiler until thick. Stir often while cooking. Beating slightly while cooking will give a fluffy texture. Add lemon juice and chill both the strawberry mixture and the drained strawberries. strawber-ries. Assemble pie by spreading shell with a bit of cream that has been whipped. Spread in strawberry stiff. Fold in. Pour into baked nine-inch pastry shell. Set in refrigerator refrig-erator to chill about 1 hour. Just before serving, whip cream. Fold in sugar. Arrange whipped cream in 6 individual "nests" and fill each with remaining H cup berries. Strawberry Meringue Roll 4 egg yolks i cup sugar Vi teaspoon vanilla 4 egg whites 4 cup cake flour V teaspoon salt 1 teaspoon baking powder Beat egg yolks until thick and lemon-colored. Gradually add cup of the sugar and vanilla. Beat egg whites until almost stiff; grad- ll!lllv tkAA rAmininrf rnnn.. I A Strawberry Velvet Pie (Makes 1 9-inch pic) Pastry 1 cup sifted enriched flour teaspoon salt cup shortening l!i to Z'i tablespoons cold water Sift together flour and salt. Cut or rub in shortening. Add water. very stiff. Fold in egg-yolk mixture, then sifted dry ingredients. Bake in waxed-paper-lined, 10'Vby 15-inch 15-inch pan, in moderate oven (375 ) 12 minutes. Turn onto cloth dusted with confectioners' sugar. Remove paper; trim cake edges. Top with waxed paper. Roll quickly, paper inside. Wrap in sugared cloth; cool on cake rack. Unroll. Remove paper; pa-per; spread with Strawberry Filling: Fill-ing: Whip cup heavy cream; fold in two tablespoons sugar and ona cup sliced strawberries. Roll up. Chill. Frost with Strawberry Meringue: Combine cup sliced strawberries, cup sugar, one egg white, and V teaspoon salt. Beat with rotary or electric beater until mixture is very stiff, 7 to 10 minutes. min-utes. Chicken and Noodles In Casserole (Serves 5) 1 tablespoon salt 3 quarts boiling water 4 ounces medium noodles 3 tablespoons butter IP Mix to d ry , crumbly dough. Turn out on lightly light-ly floured pastry cloth. Press dough together. Roll out inch thick. Line nine-Inch nine-Inch pie pan with pastry. Bake in hot oven (450) eight to twelve minutes. Strawberry Velvet Filling 1 tablespoon gelatin 'i cup cold water 1 cup milk 2 eggs, separated a4 cup sugar " ' T' "ill MTYijflP' -MM 3 tablespoons flour Vi teaspoon salt W teaspoon paprika 1 cup chicken stock 1 cup milk 1 tablespoon lemon juice cup olives, chopped 2 cups cubed cooked chic ken Add one tablespoon salt to active ly boiling water. Gradually add noodles and boil until tender (about m,nutes)- Drain and rinse While noodles are cooking, melt butter in top of double boiler Add flour, salt and paprika. Mix to a smooth paste. Gradually add chick en stock and milk, stirring constant-y. constant-y. Cook until slightly thick. Add lemon juice and olives. Combine noodles and chicken in 14 quart casserole. Pour sauce over. Cover and bake in moderate oven (350) 45 minutes. Serve hot. A crust of light, chewy meringue mer-ingue encloses a creamy velvet-texture velvet-texture filling of strawberries in this Strawberry Angel Pie. It's a perfect dessert for entertaining enter-taining the bride-to-be. LYNN SAYS: Avoid Kitchen Slavery By Smart Planning Have only one dish at a meal which requires more than ordinary preparation. If it's to be a fancy dessert have a simple main course that can be cooked altogether, preferably pref-erably in the oven. When you plan a casserole which requires several Ingredients and sauce, have a simple dessert such as fresh or canned fruit with cookies cook-ies that have been baked in advance. Prepare foods ahead of time whenever possible so that you can feel fresh and rested for meal time Tomorrow's dessert may be baked with this evening's dinner, for Py ample. Have a roast at least once a week to save meal preparation. Already cooked meat can be used sliced heated with gravy. as me&t pifi Arrange equipment for conven-lent conven-lent reaching, and learn how to sit while you work I0 that you save energy. 1 n |