OCR Text |
Show n - J- - c 'wfei " s , t m t ... . y j !- x " - V " "V. v i j, ' 1 " i r . t, ' - ? ' " " K ' f A' I - ? 1 , Z W V : 1 .. . . . , ... , ' ' - ' - V " ' v' L f " ' J y, I f " " ' " 1 I ' ' - , - i I ' v . t,, . Greet the New Year With a BuSct Supper! (See recipes below.) Welcome the New Year Do you like to fix big platters of food and set a large table? If you do, then this is the time to have a feast. Invite some of your friends with whom you'd like to welcome the new year, and serve them a snack buffet style. Naturally, this can be on the eve of the New Year itself, or at any time in the after-noon after-noon or early evening of the yi I Sf day itself. You'll (rJ ZK bave fun, too, be-xArvX be-xArvX cause there's the feeling of turning a clean page in your life, and it's only natural you should want to start out such an occasion with your friends. Your menu does not need to be expensive. Select one of these menus and work it out with your linens and dishes. Menu I. Savory Meat Pie Lettuce with Russian Dressing Cloverleaf Rolls Beverase Peach Gelatin The meat pie is savory and tempting tempt-ing for the cooler weather, and menfolk men-folk will like its meatiness. The dessert des-sert is especially lovely but easy to make; in fact, why not make both of these things ahead of time? Savory Meat Pie. (Serves 6) 1 poimd beef chuck 1 pound lamb shoulder Flour for dredging Lard for browning 12 small onions 4 carrots 4 potatoes 1 cup string beans 1 teaspoon Worcestershire sauce 2 cups meat stock Have meat cut in one-ince cubes. Dredge with flour and brown In hot lard. Season with salt and pepper and place in casserole. Also pile vegetables into casserole. Add 4 tablespoons flour to fat in pan where meat was browned, and stir until thickened. Add 2 cups meat stock and let cook until thick. Pour this over the meat and vegetables and cook in a moderate oven (350 degrees) de-grees) for 20 minutes. Remove from oven and top with a biscuit crust. Return to a hot oven (400 degrees) for another 20 minutes and bake until crust is well browned. If you want a nice glaze on the crust, brush with beaten egg before baking. bak-ing. Peach Gelatin. (Serves 6) 4 or 5 canned cling peach halves ' 1 package raspberry-flavored gelatin 1 cup hot water 1 cup peach syrup Arrange peach halves, smooth side down, in bottom of a large round mold or pan. Dissolve gelatin in hot water; add peach syrup and stir to blend. Pour sufficient gelatin mixture over peaches to cover. ChilL Chill remaining gelatin until congealed con-gealed but not firm, i Whip until very light and thick. Pour over plain gelatin. gel-atin. Chill until firm. Unmold. Serve with table cream, soft custard or whipped cream. Russian Dressing. (Makes 14 cups) 1 cup olive or salad oil Vi cup vinegar Vi teaspoon salt Few grains cayenne teaspoon white pepper 2 tablespoons chopped parsley 2 teaspoons prepared horseradish LYNN CHAMBERS' MENU 1 Platter of Cold Sliced Turkey, Beef or Ham with Assorted Cheese Potatoes Au Gratin Molded Vegetable Slaw Spiced Pears Crisp Celery Plum Pudding Hard Sauce Beverage Combine, beat or shake thoroughly before using. Pour over crisp wedges wed-ges of lettuce. With the price of tender cuts of as meat so high, you Wat tfftSSk may feel you'd B!S0jtf- 6 like to have a W?&&9!&Q beef cut for New iCjzsM Years because of iCiSLi its traditi onal " place on the vgfegH menu, but would " rather forego roast beef itself. ' Then why not plan a menu of thli kind? Menu n. Danish Pot Roast Brown Gravy Boiled Potatoes Celery Pickles Olives Corn in Pepper Rings Luxary Cake The combination of seasoning! will make this beef roast very Interesting Inter-esting and pleasing. Danish Pot Roast. ! (Serves 6 to 8) Itt pounds chuck roast of beef Flour for dredging Lard for browning 2 tablespoons brown sugar Vi cup vinegar Salt and pepper Dredge meat with flour and brown on all sides in hot lard. Season with salt and pepper, CjE) sprinkle with brown sugar and rf fVv a vinegar. Add. jyCy ) 1 cnP ht water. j Cover tightly and (i jT i J cook slowly until done. Remove pot roast onto hot platter and thicken the liquid for gravy (3 tablespoons of flour stirred smooth in Vi cup water). Surround the meat with the vegetable vege-table dish suggested in the menu: Corn in Pepper Rings. (Serves 6) 2 cups cooked whole kernel corn 1 green pepper Butter Salt and pepper Heat the corn with butter, salt and pepper. Cut green pepper Into six rings and place around the meat. When ready to serve, spoon corn into rings. Luxury Cake. (Serves 6) 1 quart vanilla ice cream H cup chopped pecan meats 1 cup hot chocolate sauce 6 squares sponge cake Split cake in two; place a slice of vanilla ice cream between the cake. Put another bit of ice cream on top of cake and pour hot sauce over it. Sprinkle nutmeats just before serving ser-ving the cake. Hot Chocolate Sauce: Melt 1 square bitter chocolate in double boiler, add 1 tablespoon of butter and Vi cups sugar. Add 6 tablespoons table-spoons hot water slowly and blend. Add cup rich milk and stir well; boil 10 minutes, watching carefully. Cook to soft ball stage, remove from Are and add a pinch of salt and 1 teaspoon vanilla. Cool slightly, then beat until creamy. Keep warm in top of double boiler. Released by WNU Feature. LYNN SAYS: j Tested Cooking Hints ; Save You Time Green peppers taste best in salad . when shredded or slivered finely : rather than chopped. 1 When you make cream puffs, drop the dough into muffin tins instead of on a cookie pan to insure high puffs. Using two spoons instead oi a fork when timing a roast in a pan I will save the juices because there i no pricing of the surface. When scalding milk in a pan, grease the bottom of the pan with butter or a mild flavored fat to prevent pre-vent scorching or browning. To prevent poached eggs from spreading, stir the water vigorously in one direction and drop the eggs in the middle of the whirl. Save making an icing by sprinkling sprin-kling chocolate chips over a cak aft r removing from oven. Let stand in warm oven for a few minutes anc then spread. Sprinkle vith aus. iJ desired. |