Show THE SALT LAKE TRIBUNE SUNDAY MORNING NOVEMBER 18 1934 & Aieal klijiieA for ike Main mvtAe Planked Lamb Chops Veal Birds Baked Ham and Roast Beef All Are Favorites On Winter Menus Rib ( Beef I One of (be Mott Popular Meat for tbe Winter Msrta Ceoked in tbe Modern Manner tbe Beef I Net Cor red Neither I It Ceoked or Betted Rout Prime Tbe L "9 Martha Cray Haa Nicely Broweed The Delicious FlAor tf Baked Sugar-Care- d and Garnished with Cherries aad Parsley Makes It One of the Moet Meat Courses Papular recipes sod articles published on this page art ap- proved by Martha Graf head of the Home Economica De- none is necessary in the pan Too as the fat melts it runs down over the meat and bastes it Place in a hot oven (600 F) and sear until lightly browned about twenty or thirty minutee Then rapidly reduck the temperature to 300 deg F and continue cooking until the roast reached the desired degree of doneness Allow 16 minutes per pound for eookmg a rare roast 22 minutes per pound for cook30 mining a medium roast andwell-done utes per pound for a roast The best frills are cut with one of the new fnllers on the market at the present VEAL BIRDS WITH VEGETABLES 1 Vs lbs veal steak cut thin 'a c dry bread crumbs l'a C turnips partment of this newspaper and were written under her direction lHAT tantalizing aroma cap in g from tha kitchen to whet the appetite U none other than the meat which i nearly ready for tha “starving" family to gelish to the utmost There is something about the rich flavor of meat whether the cut be a very tender or a leu tender one — which bring a meal to perfect completion and which la difficult to substitute i You will always fiqd a wide selection of meat from which to choose Beef pork lamb each with its own cuts and distinctive flavor In addition there is an age discrimination of the cow and the sheep giving you veal which is baby beef) and mutton ! which is an older iamb) With such a variety of meat to aay nothing of the smoked meat sausages etc you can very easily conform to the wishes of your family and your parse You have a choice all the way from savory stews and pot roasts to the prime nbs roast of beef And to re a itep farther if friend husband hasn’t yet aifter all these years learned very much about the anatomy of cows and pigs and atilf can’t coolly and gracefully perform with a carving knife your favorite meat market will lave that roast all boned and Your little guest tied for you book will be able to help you to remember that Mary Jane just adores stuffed pork chops— that n Cousin Jack “goes for” the corned beef and cabbage ' vlule mother h&s alvrsys ferred toast beef rare In planning your meals it is always an economical practice to market spefollow the week-en- d cials on meats for in this way you can find pood buys in what is most plentiful at that time You see prices will fluctuate and b£ so doing you are taking advantage of the lowest ones Even with so much from which to choose there is always danger among the best of of repeating something too often just because the family likes it So in making up your menus arrange to have your first courses sauces accompanying salads gravies and desserts to harmonize with the type of meat you will with ter If there are leftas there oftentimes are they need present no difficult problem for bits of ham may be used in dozens of ways to prepare attractive overs dishes Put the nicely and avoid that deadly monotony Pineapple or currant or cranberry flavor In tha form of a sauce or jelly “will turn tha trick Hoik often we are apt ta placa the blame for high prices on tha shoulders of our merchant ae though ha war tha tola causa Perhaps it Is our very own want at the wrong time which are re- - For instance the usual accom- paniment to lamb is mint in the Howform of a' jelly or sauce ever something tart will do very Even Tnsible rs serve ' meat can be “out and when it is tha price will be correspondingly high Likewise at tha time you may wish a certain cut it is almost out pf reach The reason-ma- rket conditions or fluctuations PLANKED LAMB CHOPS It may interest you to know that it is quite possible to serve chops planked in the same grand manner and as beautifully as steak The chops are broiled then placed on individual planks and decorated for serving English chops are cut from the double loin and are boned and rolled Have them cut 1V4 to 2 inches thick Place them on the center of 'the broiling rack in a thoroughly preheated broiling oven Have the oven regulator set as high as possible place the rack three inches below the flame if gas is used Broil with the oven door open When the chops are nicely browned on one side season and turn When the second side is browned the chop will be done It requires twenty-fiv- e to thirty minutes to broil to 2 Inches thick 1 Transfer th chops to Individual wooden planks Placo cooked Brussels sprouts on the plank with tha chops and pip a border of mashed potatoes around th edge This is done by fbrcing th mashed potatoes through a pastry tube Brush the mashed potato bonder with egg smile and plaeo tha plank back In tha oven or ander the broiler flame long enough to slightly brown the This reqiures only a potatoes tew minutes Serve immediately In using new individual planks they must be prepared before the food is placed on them for the first time The treatment is very simple Bub them well with fat place ip a slow oven about 800 degress F and leave until the fat has completely penetrated This requires into the wood about one hour it is what is khown as “seasoning" Then the planks are ready for use BAKED HAM WITH CHERRIES A whole baked ham decorated with large white cherries is a very festive appearing dish to hold the central place at the buffet supper or it may be the main dish at your special dinner party This is the way to prepare it 1 1 whole ham c brown sugar Cherries 2 tbsp flpur Whole cloves Know How Your Equipment Works a brand new 11 husband hovering in the background it is ' always policy for f the bride to know something of what makes the wheels of the household equipment go ’round She will know how to use her stove her vacuum cleaner her iron or her toaster more intelligently — will be getting more efficiency and longer life from each and perhaps in the abhussence of aforementioned band be able to do minor adjusting and repairs herself thereby saving time and a little money Starting with the electric iron : When you purchase it or before Starting to use one which may have been given you first find out what kind of current you will have and the kind the iron ik made for You can be assured of disastrous results if this point hasn’t been taken car of Inside that metal casing — all shiny and new — is what is called the “element” which is what It is a long heats the iron length of resistance wire wound On the on some kind of base outside of some types there is a regulator of one kind or another to control the amount of heat Leaving the current on until the base of the iron gets red hot injures the wires shortening the life of the iron and costs money in electricity and possible damage “ by fire Water or dampness is detrimental to an electric iron Thcie- VEN if there is s Raw cranberries may be used ift place of the cherries If served cold it may be placecf in a bed of gelatin upon the flat- pie-bea- home-make- monds fastening them tooth-piek- fore keep it in a dry place and do not if you have to remove rust caused from dampness allow any to seep into the cracks and opto the element Some folks literally “yank” the cord from the socket or the iron Remember that by the wires those fine wires are Securely fastened for electrical current but not sufficiently so to be tugged and pulled Very shortly they will be tom loose necessiWhen you must tating repairs remove the cord from the iron or thepsocket take hold of the plug at one end or the other Frequently dropping the plug on the floor and break it will'-crac- k The Housewife Saji hould’ be VEGETABLES a harp knife rather than pared Much of the mineral salts of this food lies close to the skin Before sweeping old carpets sprinkle the floor with pieces of newspapers wrung out m cold This will prevent dust water from rising can be cleaned if allowed to soak in soap suds for about an hour Rinse thoroughly wring then dry in the shade Wool blankets without much effort Keep a cut lemon at hand when preparing vegetables The lemon will remove acid stains and onion odor from fingers Always hang the cord and plug up— do not stuff it all crumpled up into that just any old thing Broken wires poor heating of the iron and a burned out coid will be the ultimate result Your vacuum cleaner is another of the electrical appliances which needs to be understood a little more Motors are made of metal and one part is rapidly whirling around without touching another and in time they Will become worn and refuse to funcOil placed at strategic tion points will prevent this That is why you are instructed to lubricate your motor according to diOf course if you use rections it for long periods each day your cleaner will need more ojl or grease than if ued three or four turns eaih week kou may think- “Oh J won't empty the dust bag today ihe But by rug wasn’t very dirty” so doing time after timq you wtU and motor tne strain eventually weaken it for while the motor is must blow the dust it running away from the opening and if the hag is full of dust it cannot do this The old saving “A workman is known by his tools” is just as true of the housewife You will find that by “pampering” your equipment with tnese little extra attentions which really do not take a lot of your time that you will be repaid a thousandfold in the perfect functioning of the pieces and the long service they will give you - well-a- c rubbed ham on a rack in an uncovered pan with tbe fat side up Place in a slow oven (300 degrees F) A 10 to 12 pound ham requires 25 minutes per pound a larger ham requires 20 minutes per pound Forty -- five minutes before the ham is done remove from the oven and take off the rind all except a collar around the shank bone Cut diagonals across the fat ta form diamonds Moisten brown sugar and flour with tome of tha fat drippings and rub an the ham Remove from tha oven and placa tha cherries in the dia cold meat Sandwiches salads creamed or platters escalloped dishes ham croquettes or timbales are just a few of the many uses that the ends of the baked ham find Every bit may be used even the ham bone for a tasty soup ROAST RIB OF BEEF 1 DEVIL’S FOOD CAKfc c sugar c shortening Yi 2 eggs Yi c sour 1 milk tsp vanilla Yt c boiling water 4 tbsp melted chocolate 2 c sifted flour 1 tsp baking powder soda three times with flour SIFT powder and soda Cream shortening add sugar gradually egg yolks melted chocolate and vanilla Add dry ingredients alternately with sour milk and water Fold in stiffly beaten Bake in two large egg whites minutes layers about twenty-fiv- e In a modern oven 350 degrees F before Cool layers putting together with frosting Also have frosting cool Yt tsp- - CHOCOLATE NUT FUDGE CAKE 1(4 sugar Yt c- - butter 2 egg yolka 1 c milk kt c melted chocblate V c strong coffee 2 c pastry flour 2 tsp baking powder Pinch of salt 4 egg whites 1 c nut meats broken Cream butter add sugar gradually and mtlted chocolate then add egg yolk beaten thoroughly Select a two- - or three-ri- b standing roast with a nice fat the roast Sprinkle covering with salt and pepper Place it in an open pan without adding any water and with the fat side Whin placed in this posiup tion the ribs form a rack so that Sift flour measure then sift together three times with baking powder and salt Add alternately with the liquid then nuts Last fold in carefully the beaten egg whites Bake in three layers in a moderately hot oven 375 degrees F SEVEN-MINUT- E ICING Y c sugar tbsp water egg whit 1 tsp lemon or vinilla extract Mix sugar egg white and in top of double boiler Place over rapidly boiling water and beat with a dover egg-bethe seven minutes or until right consistency for spreading Remove add flavoring and spread on cake 3 1 ater gest a remedy ? MRS R B ANSWER — 1 have the follow that may help ing suggt-tion- s you I irst heat the oven to the required heat before putting in your cake to bake It may be that if your oven heats unevenly as it seems to that you could keep the floor of the oven covered with a shallow tray filled to about a half inch of either coarse salt or sand Or you might spread a of asbestos couple of thicknes-ematting Or line jour cake pan with waxed or clean brown wrap Then of course it pmg paper may be that you are placing your baking rack too rear the bottom We always advise baking all foods as nearly in the center of the oven as possible for it Is there that the oven heat is most uniform In ODVFUfbt lJ4 By King FMtum Syndic! s “ stalk cilery ' two-qua- well-brown- tsp salt water or stock Cut meat into pieces about 8x5 On each piece place 2 inches tbsp of stuffing Wrap each piece of meat around stuffing 1 Ya c Bread That Stays Fresh come HEN a homemade bread will stay fresh five days with only ordinary care that’s something we want to know about in a hurry! And whatfa more writes tha testing kitchen whence came the recipe you can cut your slices ahead of tlmo with no fear of their drying out — Think Make that mpsns early in the week all the bread the family begs for and know that it will be just as soft and fine flavored on Friday! (Varying weather conditions and climate may cause some differ- ence) There probably won’t be a crumb left after a couple of days though This bread has a richer and browner crust and a close even gram — people can never have enough BREAD 2 Lakes compressed yeast 2 Yi tablespoons sugar 3 Yt c liquid half evaporated milk and half water 4 teaspoons salt 2 tablespoons melted 10 c (2(4 lb) flour fat Crumble yeast into a bowl Add sugar Let tand until yeast is liquefied then add lukewarm milk salt and fat Add all tha flour at once and work in thoroughly with tha hands When tha dough is well mixed knead gem tly in tha bowl untO smooth round it up and set it to rim In a well greased bowl Cover bowl and set in a warm place free t via until It hx from drflfts doubled in bulk — about two Knead dough in bowL hours Cover and let nse again until double-bulk — about one hour Divide dough for loaves and let stand fifteen imputes on lightly floured board covered to prevent cooling and crusting Shape into loaves Put into greased pans and let nse one to one and hours Bake in a hot oven (450 degrees F) fifteen minutes then in a moderate oven (376 L-- oho-'ha- lf degrees F) thirty to forty Yield Four utes longer minone-poun- d loaves This bread will slice beautifully when the warmth of th oven is barely out of it And aa Don't forget thin as you wish that nothing is grander than homemade bread with stewed frut for a simple supper -- ‘ Bridge and Party Luncheon Menus the appioach of cold and a jbu'-- Winter season ahead people emoige fresh rested and ready for a paiticularly busy season of entertaining Bridge friends meet in eager haste to talk over social affairs and clubs plunge enthusiastically into a new season of WITH Solving Your Problems QUESTION— 1 have trouble m baking my cakes in my new gas oven My cakes will burn more or less on tbe botton no matter what I do Will you sug- 1 c onions 2 tbsp butter Roast beef I Its popularity never wanes Still it is a favorite for the Sunday dinner and when decorated with beet frills and curly endive is sure of a wel- Favorite Cake Recipes -- 1 and fasten together with toothpicks then roll in fine bread crumb3 Dice turnips onions and celery place in glass casserole Put veal birds on vegetable Add butter salt and stock Bake for pne hour at 375 deg F and servo at the table in its glass baking dish — to insure deliciously hot food An economical way to utills the trimmings is to run them through the meat grinder and add them to the dressing whJj is pre’ pared as follows DRESSINQ 2 tbsp fat 2 onions 1 ccp soft bread crumbs Yt tsp salt Y tsp pepper 1 tbsp minced parsley Place the fat and chopped rt casserole onions in a and put in oven to brown When onions are add breadcrumbs salt pepper and parsley ( I hope you will try all of tho above recipes for they are every bit as delightful to eat as to look at Other recqies too are always available if you will writ to ua QUESTION — I am planning to serve baked beans as a special at my little tea room and would like to know bow much to allow for swelling Can you tell me exactly tbe volume resulting from a certain weight so I will know bow to buy and plan for tbe beans ANSWER — One cooking may safely figure that three pounds of beans will make four and One can quarts after baking get seventy-fiv- e servings from four pounds of beans that yields six quarts when baked one-ha- lf QUESTION— 1 have been invited to a housewarming party Is it proper to take a gift MRS B R B — ANSWER It seems to me a housewarming party suggests the idea of taking a gift that may be It need used in the new house not be elaborate but some article may be given for the kitchen These gay reunions of deserve particularly attractive menus that will draw exclamations of pleased surprise from the guests The following-menu- s for afternoon or evening parties or luncheons will offer many helpful suggestions to the activitj old fiu lids hostesses MENU I Chicken Sandwich Rolls Potato Chips Mixed Vegetable Salad Mold Pickle Orange Cream Cake MENU II Carrots Coffee Creamed Veal and Olives Served in Pastry Shells Sweet Mixed Pickles Hot Buttered Rolls Banana Cake Coffee GRAPE CLUSTER SALAD Place half a pear hollow fide down on a bed of lettuce or other desired salad green Spread entire surface of pear with softened creamrcheese Cut Malaga grapes halves lengthwise Place these lalves out side down over the pear to represent a cluster of grapes Use a sprig of parsley or stem of water cre-- at the laige end of the pear This salad mav be served with or without French dressing ORANGE CREAM CAKE 2 c pastry flour 2 tsp baking powder Yt c shortening 1 c sugar 2 egg yolks Yt c milk beaten 1 2 tsp vanilla egg whites Sift flour stiffly beaten once measure add baking powder and sift together three times Cream shortening thoroughly add sugar gradually and ci earn togtthcr until light and fluffy Add egg yolks then flour alternately with milk a small amount at a time Beat after each addition until smooth Add vanilla fold in beaten egg whites Bake in two greased flinch layer pang Jn 375 degree F oven 30 minutes Spread orange filling between layers and cover Decorate with with butter icing candied orange peel or fresh orange sections ORANGE FILLING tbsp flour 1 c sugar Grated rind of one orange 3 tbsp lemon juice 5 1 egg tbsp butter cm orange juice Mix ingredients in order given-Coin double boiler 10 minutes stirring constantly Cool before spreading Makes filling for two layers BUTTER ICING 3 tbsp butter 1 tsp vanilla 2 tbsp boiling water Pinch salt l'J cups sifted powdered sugar or enough to make stiff mixture add boiling Cream butter water vanilla and salt Slowly add sugar stirring constantly until a creamy mixture stiff enough to spread is formed v 2 Yx ok |