Show FEBRUARY 25 1934 THE SALT LAKE TRIBUNE SUNDAY MORNING rt Approved by Martha Gray 'am Damn anaojausage on Winier’Me By MARTHA GRAY Head of the Home Economics Department of This Newspaper all have our of course but juicy sweet bacon and a sausage are universally enjoyed throughout thy It seems that Winter season they are in greater demand from early Fall on through the cold ' season for it is then that these excellent heat and energy foods Kach has its are most heeded place in the menu and thereseems almost no substitute lor any one of them There are so many dishes one can make with these meats they are a real asset to the small foo budget at all times as well as lending a delightful flavor to many an otherwise bland food - With a baked ham in the refng-' erator — tha —lun-- —home maker need never worry about the of a hasty meal or the arrival of unexpected guests Ham and bacon will often enhance the flavor of chicken give character to an egg dish enlivep a soup add to most any vegetable combination as well as being served alone for the main dish in ever so many ways For serving the average family of five I would suggest a whole ham of ten or twelve pounds as being most economical- - For the small family however one of the smaller cuts of ham is a wiser The recipes tod articles published on this page are approved by Martha Gray head of the Home Economics Department of this newspaper and were written under her direction Among tho Favorite i' Winter Meat Eliahaa Ara Baked Stuffed Pork Chopi Served With a Garniah of Paraley WE prep-arati- -- and lf 1 For Either Breakfast sugar and a scant teaspoon of mustard which have been mixed This with the fat on together the surface of the ham forms a paste over the outside The ham cooked without cover for about forty-fiv- e minutes in a moder- - I ate oven (about 326 degrees Fahrenheit) ‘For a variation b in flavor some like to use pine- - t apple juice or ginger ale for W I 1 1 oysters j bHSttng” last cooking period Down South they have used ' every possible way of cooking ham one of which is especially good Cut a slice of hanr about three inches thick cover it with milk put it in a casserole and V i Fot-baki- par-boilin- g three-quarte- rs ANSWER — Too much fat causes excessive’ shrinkage in of a cupr d pastry shells of lard to one cup of bread or h flour or of a cup of lard to one cup of soft flour is sufficient One-thir- ono-fourt- QUESTION— How can one judge from reading a fruit cake tecipe how large a cake it will make Broiling Is tho Mott Satisfactory Method of Preparing Steaks and Chops Esposing tho Moat Directly to tho Flam Above the Broiler Rack Soars and Saals'fha Surfaco of the Meat So That tha ” Nourishing Juices Are Retained bakrrlowly for nn hour and a It comes out with a thick half creamy sauce which has all the flavor of the ham If you want to ihuke a complete dinner of it slice raw potatoes very thui and put them around the ham Use more milk as the potatoes will soak it up Ham a la creole Is made with the same sort of thick slice of ham except that one uses a can of tomatoes or fresh ones if desired a minced onion a bay leaf and a green pepper chopped fine in which to bake the ham Hot boiled rice is delicious with this - of the ception of about one-ha- lf liquid and you will have the approximate weight? of you fruit All of the cakes when baked liquid is not counted because there Is some evaporation of liquid during baking QUESTION— How is the top cakes decorated and when? ANSWER— Fruit and nut decorations fnay be gently pressed in any desired design on the top of the fruit cake about 15 or 20 minutes before the- - cakes are taken from the oven Blanched almonds candied cherries pine " apple and angelica are most com-monljT need for decorations If should decide after the cake 'you is baked that you want to dec 'orate it the decorations may be dipped into egg whites or corn' syrup to' make them adhere Vmuvfffuit 425 degrees F and cool before adding the cold filling '' lumpy and the crust soggy Wbat is my trouble ? ANSWER — To keep pie filling from being lumpy mix the cornstarch or flour thoroughly with the sugar before adding the hot milk Stir continually while add- ing the milk and quite often while If you still have it is cooking difficulty put the filling through well — NEW STYLE h©ll©4 hnrdok©d H lb American cheat© at QUESTION— Just Recently I made some mayonnaise and not Jong after it was finished it cun died What caused it Is there any way I cap use this mayonnaise ANSWER — There are several causes of mayonnaise curdling most common among them being (1) too much oil used and (2) too extreme change in temperature To make use of the curdled mayonnaise start a new recipe and when a good emulsion is formed add the curdled mayonnaise as you would additional Toasted Cheese Sandwiches t sliced thin When America broiled cr’wp and served hot bacon tempts even the most delicate For this reason it is appetite one of the first meats allowed the convalescent — and one of the first meats which the youngsters are given Besides being popular for breakfast bacon now makes its appearance on the daintiest of luncheon and supper dishes Until recent years you purchased sliced bacon by the pound d or asking perhaps for your favorite brand hut getting You an unidentifiable product were however paying the price of a good branded product but perhaps ned getting it In order to obviate this condition the reliable packer now places his bacon in a sealed carton which con tains either half or a pound of the very finest bacon the market offers half-poun- dish And so we could go on and on describing the many delicious ham dishes that are the favorites among the ''American people Bacon has long been one of the popular breakfast meats in England and France as well as- f ANSWER— The ixe of fruit cakes is expressed by weight Add ingredients thewelght --of - thowith the exlisted in the recipe ' ©ft (ruled Hi Ubieapoonfult ©hopped ptmleata t Ubletpoonfult minced onloa " i teatpoanfal tall oil Itbletpoonfnt butter or margarine I have made QUESTION 1 tfthlatpaoafttl vranalAted ogr 1 your cheese cake but somehow tabletpoonful flour I tableopoonfnl vinegar the cake falls after taking it from H ©ap top milk tr evaporated milk the oven Kindly tell me what ©ftjettnt pepper is wrong Vhlta bread Mrs A G Pelham Manor N Y tKe eggs add the cheese CHOP ANSWER— Your difficulty with salt onion and cheese cake recipe is probthe in a Meanwhile melt the butter ably due to the fact that it is double-boiladd the sugar and either overcooked ‘or underflour and blend Add the vine--gcooked the We have milk and pepper while stirh round and using a recipe water hot over cook and ring Combine with 'springform pan found that it took until thickened exactly an hour to bake it at the Use a —the cheese mixture temperature given in the recip' spread for open or closed sandwiches and toast under the broil- -' If you Use a deeper pan it would ef heat Ur if a sandwich toaster take a little longer In order to test the cake when thoroughly la used spread outside of closed baked press center of top gently sandwichwith melted butterand toast Makes 6 to 8 To serve and if it has finished baking it will spring back Cook in oven this 2 to 3 prepare one-hawith door open recipe I er ar ten-inc- lf eggs iiver and a number other foods — besides of be- to flavor many ing vegetables either boiled or broiled and minced There is a right and wrong way to cook bacon and as simple a task as cooking bacon there are many cooks who utterly 'rum For pan it by poor cooking broiling' the strips should be placed in a cold frying pan over a low fire and cook glowly Never let the bacon remain in the fat but pour off the excess fat from time to time Turn frequently increasing the heat When the bacon is crisp and brown it is ready to serve Possibly this is the easiest of all ways and gives a good product if carefully watched The day is past of course whpn the menu planner looked to pork sausage as a breakfast item only However we cannot deny that a morriing 'hieal of steaming buckwheat cakes and golden brown sausage is a perfect start to a day but a sausage choice has three special points which highly recommend it to frequent appearance on any of the three meai3 which provide the daily fare In the first dace sausage moat is truly economical being a concentrated food there is absolutely no waste in any amount and it is relatively fiurchased Further it is nutritious with a high energy and g content — and ' third it has flavor distinction and lends Itself to preparation — manv appetizing ways When purchasing sausage unlike other meats the appearance gives little hint of the quality of the product It is therefore advisable to make a selection from recognized brands Buying body-buildin- been observed in the process In cooking link sausages there are two ways in which a desirable result may be achieved Borne cooks pour boiling water over them in the skillet let them dimmer gently until the water is cooked down then fry them This until delicately browned that method produces a sausage 4 is more plump and retains a fat than larger quantity ofcoldits skillet and when placed in a the intent to acquaint the public with many delightful and appetizing a cookbook of Jewish in available to published Yiddish and English Of people of all nationalities coucse this book contains dishes prepared not only for the Pass-ovbut fof every day consumptionThe general public today can prepare these dishes that the Jewish race has been rfaking for thousands of years Among the recipes published in this book are many identically the same as were prepared a thousand years ago Housewives from every comer of the globe have made possible the publishing of such a collection of famous Kosher dishes They have sent in treasured recipes that have pleased their own families and from this two hundred and fifty weregiup selected and tested for publication Today we are printing some of er 4 1 flt ugar © Soak matzos until soft then draining off express thoroughly cess water - Stir rrlatzos to a cream add lemon salt sugar and eggs yolks Then add raisins almonds and cinnamon and fold in stiffly beaten egg whites Drop by tablespoons on hot( slightlv greased griddle and fry until light brown on both sides Serve hot with stewed prunes vegetables herring salad tomatoes sliced cucumbers and shred- ded lettuce true to the Norwedishes) decked out gian customs appear in bowls for a festive occasion would be arranged side by side but never satisfied to serve just plain food mingled as they freqnently are in our country for her next party As the success of the table deA Norwegian koldt bord is a on the garnishing as well pends novel and diverting way to" serve as the large variety of food you refreshments after bridge or a must let your imagination run wild Little jars of anchovies and Sunday or holiday supper Simply cover a long table with your sardines scalloped with slices of snow-whit- e parsley-covere- d lemon plates of cloth Place plates sliced cold meats elaborately garsilver and napkins at one end arrange the bowls and higher nished with a riot of color and dishes in the center and the flat large plates of mixed hors plates and little jars along the d’ oeuvres are typical dishes that edge Use all your brightly col- -' play the main part of the very extensive menu ored wooden bowls and pottery Some families add a dessert to The celery forms a crisp boupitcher ' the contents of the koldt bord In quet in a this case the meal is usually called 'ratiish roses in a bowl of s hayed ice look more like flowers tmtn supper instead of the koldt bordt ONE who lias seen a Norkoldt bord (table NOwegian of cold wide-mouth- CUpyrljbt 1934 by King Future SjadlciU lot LUNCHEON SAUSAGE Gut six sausage links into lengths Saute in small ch amount of fat until crisp and brown Remove sausage to hot dish To the fat in skillet add one medium sized onion chopped one sweet red pepper and one-ha- lf sweet green pepper chopped salt and pepper to season and cook for five minutes Then add 2Va cups canned tomato 3 cups boiled macaroni or spaghetti and 1 cup cooked kidAdd the mixture to ney beans the sausage meat put into baking dish and heat thoroughly in hot oven Serve hot lf one-ha- ' lf BACON AND MUSHROOMS EN BROCHETTE Peel fresh mushroom caps and 1111 CM 8 inAt7o o Vj FV KNOllDlil and Beat whites until stiff then beat in yolks of eggs Fold in matzo meal and salt Let stand 5 minutes then form balls with a spoon and drop into boiling Cover soup stock of salt water and cook 45 minutes Recipe makes 12 large bails MATZO A 2 I 4 4 '1 1 tp ' ftftlt baking up) fI matron powder flour fnbont thMp 1 ©hhken fat or oil © 3 e rhuken meat rut up c clmJken gravy Make pie crust of first six inRoll out gredients inch thick and cut into rounds size of a saucer Crumble mat-zo- s and mix with chicken salt and gravy Tut a tablespoon on each round of dough wet edges h Crumble matzos and sprinkle with water add other ingredients This stuffing may be used for any meat such as veal birds stuffed steak or chops Spread dressing on the thin slices of veal or steak roll up and skewer or fasten with toothpicks Sear then add a little water and bake in hot oven until done Chops must be bought an inch or more thick slit across and the stuffing inserted Any reader may secure one of the cook books by mailing her request to Martha Gray care of this newspaper E CRILLON ONION SOUP ©j-r- know what they are about when they start off a table d'hote meal with a soup or apBecause it’s that first petizer course that pays off the diner’s debt to hunger and saves money on the meal Homemakers would do well to realize that actually it costs less to serve the extra bowl of soup or fruit cup than to start right off with meat and potatoes The main course is the most expensive and if there is no “starter” to fill up tho empty spaces thqn meat and more meat vegetables and more vegetables are necessary During the cold weather the home cook’s happiest choice is soup Its very steam is redolent of hominess and gastronomic com- fort For STl FFING I tfep ftftlt c coM water tHp matron e wttler ©get beaten ©hopped pamley tbnp ©hopped onion nalt tp tnp pepper U l"P finger t (HHliKV KNESHAS I Vi Bake 30 press together minutes at 425 deg F Serve with chicken gravy meal ©Ull M Cin-nam- - Parboil the green peppers until tender and cut into thin strips add the lemon juice and parsley Saute these in the butter for a minute or two Place on top of Make a sauce in the the ham same pan with the butter flour tomatoes and parsley and pour this over the ham Place in baking dish Pour one-hacup boiling wafer over it Bake hour basting w'ith the sauce several times Remove the cover from baking dish to brown at the last Sweet potatoes pared and sliced may be placed on top of the ham with a few bits of butter if desired If potatoes are added cook till they are browned and tender "1TH recipes has been Ultr©-pppp- pepiMvtFor-itR-f nree-qajui- Roil or fry the slices of ham cooked slowly in fat to keep from In cooking sausages sticking the fat that drains from it should be poured off at frequent intervals and overcooking should be carefully avoided Sausages may also be baked in a hot oven instead of fried in a pan Another variation in the cooking of sausage meat is to slice it dip lightly in flour and saute in small amount of hot fat in frying pan cooking rather slowly until crisp and brown dishes HmiRV HAH hum greeu by Red discard stems (use peeling and stems for some other dish) Break the prepared caps if large itt two or three pieces each roll in molted- - butter- and- - press pn skewers alternately with very1 thin pieces of bacon cut one inch square Broil about four minutes ' on each side or cook in a hot oven - Push from skewers to slices of hot toast spread over tho whole maitre d’hotel butter and serve at once Excellent as an appetizer cup fttruinH Ionia toes — On© tffBpflon lemon juice On© iHhleftftoon nmw l purNlcy Two tnblcpMit butter t or Luncheon You Will Find a Most Appetizing Dish in Eggs Baked in Bacon Rings They Are Very Easily and Quickly Prepared and Offer a Pleasing Variety in Egg and Meat Combinations Bat on combines we with selection purposes buy the butt end and for boiling And just here the shank end perhaps it might be well to ex- plain the meaning of seyeral terms as referred to ham The picnic ham is the entire shoulder with shank on the hkrp is the hind leg with shank removed Boston Butt is the square cut right above the shoulder Cala Ham the smoked shoulder Cala Butt the entire shoulder with shank removed and “Cottage Ham’ Is boned smoked Boston “Butt This may help some in the selection of cured ham for the different purposes In baking ham will develop a better flavor and shrink less if the temperature of the oven is kept at about 300 degrees Fahrenheit In cooking ham in Water the water should he kept several degrees below the boiling The point to get best results best sweet flavored hams of the quality may be baked without and to good advanin a tage The ham is placed covered roasting pan and a cup of boiling water added Tbis is about twenty covered baked minutes per pound and about of an hour before wo Mitt Iwu-uui- Accompanied Applet Tbit Combination Makea an Attractive Platter for the Main Course not permit me to many recipes for these three favorite meat treats for this seal son but I will give you one of each for your scrap book besides the ones already given removing from the oven the ham is taken out the skin removed from all except- - aiound the shank end the surplus fat trimmed and the surface rubbed with two or three tablespoons of flour one-hato three-fourtcup brown quick soups choose the commer- cially canned varieties which in blend delicacy of flavor and method of preparation equal the best efforts of the home soup ket" tle What a simple matter it is to open a can of any of the many varieties at your command Serve what you will later but let a tempting" first course take the edge off the family appetite It’s one little way to make a hard working budget work all harder For the benefit especially of our men readers who have been looking for just such a recipe they can turn oVef ’to their wives with the request to please please prepare an onion soup we are printing the following recipe for French Onion Soup For each guest toast three slices of French bread cut half an inch thick and after toasting spread with a mixture of butter and grated Parmesan cheese in the proportion of two parts of butter to three of cheese The “spread” should be as thick as the toast or nearly half an inch in thickness Peel and slice a good sized onion for each guest and saute in a greased covered pan until barely soft Arrange three layers of the prepared toast and oniohs in a deep baking dish with a tablespoonful of thick sifted tomato on each layer of onions Cover the top layer with tomato puree and cover this with grated Parmesan The baking dish should not be ffiore than full Pour from a pitcher against the side of the kettle enough rich well seasoned stock barely to float the bread Cover and bake at 350 degrees F for' an hour adding additional stock if it seems dry The cheese on top should form a brown crust and the filling should taste— oh grand Serve in soup plates with portions of brown crust for everyone Eat with fork and spoon like Indian curry two-thir- i ds |