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Show PS-sc Y HELM HUE POTATO nests give an Interesting Interest-ing way to serve creamed meats or shellfish. Cut raw potatoes po-tatoes In shreds, cook 2 minutes in hot fat, then press into muffin pans and brown in a hot oven. If doughnuts become dry, they can be split in half lengthwise, toasted and buttered. Tokay grapes make a delightful delight-ful salad when they're halved THIS WEEK'S RECIPE Cabbage and Apples (Serves 8) 12 cups shredded red cabbage 1 cup water 3 apples, sliced thin M cup brown sugar 2 tablespoons butter Vi teaspoon salt Vi cup vinegar (mild) V4 cup gingersnap pieces Pour boiling water over cabbage In colander. Cook with water, apples, sugar butter and salt for 5 minutes. Add vinegar and gingersnap crumbs, and stir until ginger-snaps ginger-snaps are dissolved. Serve while hot. and seeded then mixed with celery cel-ery cubes and slivers of American Amer-ican cheese and mayonnaise to which lemon juice has been added. Making butter cookies with a cookie press? Bake until almost done, then place a chocolate star on top of each cookie and finish baking just enough for the star to melt into the cookie. Next time you make deviled eggs for an appetizer, add a bit of anchovy paste to the mashed egg yolk for sharpened flavor. Decorate the eggs with capers or paprika. For stuffing celery use mashed cream cheese with blue cheese and Worcestershire sauce for seasoning. |