Show CII PS RCM amours It:11 CI 121 21 Er711 Ez2-1E- r SIM tris rsal DINNER Fn Fat NEiDENT ' from pare 32 ' iem H 07" ul U - Atm Actr SICIAOS 7XSTE COOD 14011) trt 7 071 mn I el ' TIM lyzigmai 111 Leil-FATTELTI- ' NMI urn - tt::- szt:st:i with a I nalaczzum Florida 1 Vfcia 0041fieNt ILA 0111 IIA an Ell MN 4 — ' EG Shollitly Airtitr cake Mil LA NMI LA IMO 1 1 I Li ILA kfinlogeolfic LA LIS 114 of mint Cook peas in salted water until tender Drain reserve cooking water Press peas through a sieve add to reserved water Stir in sugar pepper and parsley Combine flour and but- ter add to soup bring to a boil stirring of the hot mixture with egg yolks return to heat and cook a few minutes mom Serve garnished with a plume of fresh mint Yield : 4 portions Blend a little Corn Dread Stuffing for Duck 34 cup :flied flour 1 teaspoon baking soda it 1 teaspoon salt 114 cups white corn meal 2 eggs beaten 114 cups sofa' milk or buttermilk 14 cup shortening melted onion 14 cup finely chopped '1 cup chopped celery and leaves 2 tabkspoosu butter or margarine 14 cup chopped parsley lw-g114 teaspoons salt 44 teaspoon pepper Giblets of duck parboiled and chopped 2 etTS beaten Make corn bread ahead of time to allow for cooling To prepare: sift flour baking soda and salt together Stir in corn meal Combine rr-itha- t's rt-- tabkspoon flour tabkspoon butter or margarine 2 egg yolks well beaten Sprigs 11 a 113 tzr itself!" D7 1 BRAND NAMES FOUNDATION SOCONPON 117 Fifth Avenue AAAA In New York N Y - Gettflat wonderful in your 9 CRCLCD C MU MN Caked ' z Add milk Stir in shortenic2 green peas fresh or frozen 1 teaspoon salt 214 cups boiling water 14 teaspoon sugar 174—s1100Z Dash pepper 14 tablespoon chopped parsley If 41! to flour inhume blend Pour into greased and floured square pan Bake at 42F for 2$ to 30 minuavs When ready to staff duck crumble corn bread to make 4 cups Sauté onion celery and celery leaves in butler until soft Add to corn bread with parsley salt pepper and giblets mix lightly Add eggs blend well Allow 1 cup dressing per pound of bird Yield: 6 cups stuffing ems and Puree of Green Pen Soup 1 cup 22 --1 flinch dressing to make a smooth paste blend in mustard and Tabasco Fill egg IvIlte halves ' veith mixture place an anchovy cid) hall Place eggs on bed of water cress garnish each half with an olive Yield: 8 portions (The anchovy in this period was the favorite imported delicacy of the Virginia planter) is mazg DRE444 otvw-olAnsvl- iva To save hundreds' of tektite with? out spoiling the fun of eating get magical Frettehette A spoonful contaim keg than calorie compared to U many al 10 fattening calories in regular French dressings 41 Has only t 110 as marry calories as other "low calorie" dressings because it contains no oil! Yet Fretnebetts wins every is so delicious taste test everyone loves it dieting or not! At an grocers now Aftm k 1'41hito 4 Mao e rom Tho Itioom 0 ' Sats-c-o- Potato's and PIrpins t 6 medium sweet potatoes or yams apples peeled and cored Iht cup dark brown sugar 4 tart 14 teaspoon mace margarine cup butter 12 cup apple juice or apple or hie cider Cook potatoes in jackets in boiling salted water to cover until tender Peel cut into slices Winch slices Cut apples into Place alternate layers of apple and potatoes in - casserole buttered Sprinkle with sugar and mace dot with butter Pour apple juice over all Bake at 350°F for 1 hour or until apples am tender Yield 6108 portions 14-in- ch Plums In Wino Jally i can (1 pound 14 ounces) purple plums Burgwaly or claret wine 3 envelopes untlavored gelatin cup cold water Whipped cream "- '- A Drain plums reserve juice Remove pits place plums in large bowl Add wine to reserved plum juice to make 3 cups liquid Add to plums let stand 1 hour Soften gelatin in cold water Measure I cup plum and wine mixture heat to boiling Add to gelatin and stir until dissolved Combine with plums rt mold Chili until firm Pour into Serve with whipped cream or ice cream Yield: 8 portions Note: Greengage plums and Chablis wine may be substituted In Colonial days the greengage was a plum commonly grown in plantation gardens Today it is scarce and seldom found in the market Thi End 112-qua- 00 Wocci 00 Irr o '11 - 1 4 -- "lot Soomentoupd by Amid Nesselmoopit4 - ' I Simply brush Kitchen Bouquet on steaks' hamburgers broilers chops and fish before ' broiling in your kitchen range i Result: That wonderful charcoal-broile1 effect—a crisp tempting crust that has i I helped seal in the savory juices and flavor Kitchen Bouquet is a magic blend of 13 garden vegetables herbs spices—a favorite of good cooks and chefs for over 80 years 4- d !j to make portoct gravy and win proiso many slow ways with Kitchon Sotgoat so lb foiclor in oath package " Vas AND an - or ice cream 117 KITCHEN BOUQUET DOES IT ' Mum Cop km HOES: Tito recipes bore aro from tkoir treasurod Monroe family cookbook THIS WEEK Moloxifte C0 Octolpor 12 1958 - |