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Show r COOKING CLASS The vitamin obtained in a well planned and balanced diet strong in milk and dairy products, vegetables, fruits , and eggs provide the ideal way to health protection. By following the suggestions given below you will find meal planning a little easier. Tomaio and Molded Egg Salad 6 eggs 1 Vt teaspoons salt Cayenne pepper 1 teaspoon prepared mustard 1 tablespoon bottled horseradish horse-radish A 1 tablespoon mayonnaise 1 tablespoon lemon juice 2 to 4 tablespoons minced onion 3 large tomatoes Salad greens French dressing Hard boil eggs, cool slightly, while warm ,shell and chop. Stir in salt, pepper, horseradish, horserad-ish, mayonnaise, lemon juice . and minced onion. Pack firmly in two tumblers. Chill. To re move, run a knife around inside of tumblers. Cut each mold into 4 crosswise slices. Lay 8 tomato slices on a nest of salad greens, place a slice of egg onj y each. Serve with French dressing. dress-ing. Vegetable Shortcake Vz cup cooked baby lima beans Vz cup diced cooked carrots Vi cup diced celery IV2 cups medium white sauce V2 cup grated cheese 6 squares hot cornbread Butter Paprika Parsley Measure the vegetable and add to the white sauce, in which the cheese has been melted. Heat thoroughly over hot water. Split the squares of cornbread, butter lightly. Add the vegetable vege-table mixture between the layers and on top. Sprinkle with paprika and garnish with parsley. Apple Crumbles 1 cup flour Vz cup butter or margarine V4 cup brown sugar 4 cups sliced apples Vz teaspoon cinnamon Vi teaspoon mace Blend together flour, butter and brown sugar. Place the sliced apples into a well buttered but-tered baking dish. Sprinkle with cinnamon and mace. Top with the flour mixture. Bake 45 minutes in an oven 375 degrees. de-grees. Serve with flavored whipped cream or hard sauce. Kiss Pudding 3 eggs 1 pint milk Vz cup sugar 1 teaspoon vanilla Vz cup confectioners sugar 2 squares melted chocolate Make a soft custard of the egg yolks, milk and granulated sugar; flavor. Beat egg whites stiff, add confectioners sugar. Melt chocolate and add to the egg whites. Pour custard into a dish with meringue on top and chill. Cheese Fondue 1 cup scalded milk 1 tablespoon fat or salad oil 3A teaspoon salt Pepper 1 cup day-old bread crumbs 1 cup grated processed American Amer-ican cheddar cheese 1 teaspoon Worcestershire sauce 3 eggs Combine milk, fat, salt, pep per, crumbs, cheese and Worcestershire Worces-tershire sauce. Gradually stir into beaten egg yolks. Cool until lukewarm. Beat egg whites until stiff and fold into milk mixture. Pour into lVz-quart lVz-quart casserole. Bake in pan of warm water in an oven 350 degrees de-grees for 1 hour. Spring Salad 1 cup shredded pineapple 2 cups shredded cabbage 2 pimientos chopped fine Vz cup mayannoise Cress Mix the pineapple, cabbage and pimientos. Blend with the mayonnaise. Mound on indi-I indi-I vidual plates and garnish with cress. Ham Omelet with Garden Peas 6 eggs 6 tablespoons water V4 teaspoon pepper 1 cup cooked ham chopped fine 3 tablespoons butter or mar garine 2 cups cooked peas 1 teaspoon sugar Vz teaspoon salt 1 cup medium white sauce Beat the eggs, add the water, pepper and ham. Melt the butter but-ter in an omelet pan, pour in the egg mixture and cook over low heat. As the mixture cooks, lift the edges with a spatula and tip the pan. gently. Fold and turn on a hot platter. Have the peas hot, seasoned and blended with the white sauce. Pour around the omelet to serve. |