OCR Text |
Show v. , ,:...v-v. t x VM I . :" ' ' ' - ft ,. :- ,,. i.in I. in fmifiifiiiHii-if ' j&M,tis.jit Greet the New Year With a Buffet Supper! (See recipes below.) Welcome the New Year Do you like to fix big platters of food and set a large table? If you do, then this Is the time to have a feast. Invite some of your friends with whom you'd like to welcome the new year, and serve them a snack bufTet style. Naturally, this can be on the eve of the New Year itself, or at any time in the after-jO after-jO noon or early yil evening of the A & day ltself You'U pi have fun, too, be- VcyVvix cause there's the 3iy feeling of turning ' a clean page in your life, and it's only natural you should want to start out such an occasion with your friends. Your menu does not need to be expensive. Select one of these menus and work it out with your linens and dishes. Menu I. Savory Meat Pie Lettuce with Russia. Dressing Cloverleaf Rolls Beverage Peach Gelatin The meat pie is savory and tempting tempt-ing for the cooler weather, and menfolk men-folk will like its meatiness. The dessert des-sert Is especially lovely but easy to make; in fact why not make both of these things ahead of time? Savory Meat Pie. (Serves 6) 1 pound beef chuck 1 pound lamb shoulder Flour for dredging Lard for browning 12 small onions 4 carrots 4 potatoes 1 cud string beans 1 teaspoon Worcestershire sauce 2 cups meat stock Have meat cut in one-ince cubes. Dredge with flour and brown in hot lard. Season with salt and pepper and place In casserole. Also pile vegetables Into casserole. Add 4 tablespoons flour to fat In pan where meat was browned, and stir until thickened. Add 2 cups meat stock and let cook until thick. Pour this over the meat and vegetables and cook in a moderate oven (350 degrees) de-grees) for 20 minutes. Remove from oven and top with a biscuit crust. Return to a hot oven (400 degrees) for another 20 minutes and bake until crust is well browned. If you want a nice glaze on the crust brush with beaten egg before baking. bak-ing. Peach Gelatin. (Serves 6) 4 or 8 canned cling peach halves 1 package raspberry-flavored gelatin 1 cup hot water 1 cup peach syrup Arrange peach halves, smooth side down, In bottom, of a large round mold or pan. Dissolve gelatin In hot water; add peach syrup and stir to blend. Pour sufficient gelatin mixture over peaches to cover. Chill. Chill remaining gelatin until congealed con-gealed but not firm. Whip until very light and thick. Pour over plain gelatin. gel-atin. Chill until firm. Unmold. Serve with table cream, soft custard or whipped cream. Russian Dressing. (Makes IK cups) 1 cap olive or salad ell cup vinegar H teaspoon salt Few grains cayenne K teaspoon white pepper 8 tablespoons chopped parsley t teaspoons prepared horseradish LYNN SAYS: Tested Cooking Hints Save Yon Time Green peppers taste best In salad when shredded or slivered finely rather than chopped. When you make cream puffs, drop the dough into muffin tins Instead of on a cookie pan to Insure high puffs. Using two spoons Instead of a fork when turning a roast In a pan will save the Juice because there Is no pricking of the surface. LYNN CHAMBERS' MENU Platter of Cold Sliced Turkey, Beef or Ham with Assorted Cheese Potatoes Au Gratin Molded Vegetable Slaw Spiced Pears Crisp Celery Plum Pudding Hard Sauce Beverage Combine, beat or shake thoroughly before using. Pour over crisp wedges wed-ges of lettuce. . With the price mM-is of tender cuts of PjJ" meat so high, you Wfytijfyjt!fo may feel you'd U like to have a WSS&jt&tfA I beef cut for New 1kaV Years because of ItSr, ' i its traditional Ai""??i place on the go5iyr?i menu, but would " n" ' rather forego roast beef itself. Then why not plan a menu of this kind? Menu II. Danish Pot Roast Brown Gravy Boiled Potatoes Celery Pickles Olives Corn In Tepper Rings Luxury Cake The combination of seasonings will make this beef roast very Interesting Inter-esting and pleasing. Danish Pot Roast. (Serves 6 to 8) 3H pounds chuck roast of beef Flour for dredging Lard for browning t tablespoons brown sugar H cup vinegar Salt and pepper Dredge meat with flour and brown on all sides in hot lard. Season with salt and pepper, C-, sprinkle with brown sugar and if ?V add vine8ar. Add. jty ) CUP no water-1 water-1 Cover tightly and y jT I J cook slowly until done. Remove pot roast onto hot platter and thicken the liquid tor gravy (3 tablespoons of flour stirred smooth in cup water). Surround the meat with the vegetable vege-table dish suggested in the menu: Corn In Pepper Rings. (Serves 6) t cups cooked whole kernel corn 1 green pepper Butter Salt and pepper Heat the corn with butter, salt and pepper. Cut green pepper into six rings and place around the meat When ready to serve, spoon corn Into rings. Luxury Cake. (Serves () 1 quart vanilla Ice cream H cap chopped pecan meats 1 cup bot chocolate sauce ' squares sponge cake Split cake in two; place a slice of vanilla ice cream between the cake. Put another bit of ice cream on top of cake and pour hot sauce over it. Sprinkle nutmeats Just before serving ser-ving the cake. Hot Chocolate Sauce: Melt 1 square bitter chocolate In double boiler, add 1 tablespoon of butter and'ltt cups sugar. Add 8 table-mnnm table-mnnm hot water ilowlv and blend. r Add cup rich milk and stir well; boll 10 minutes, watching carefully. Cook to soft ball stage, remove from fire and add a pinch of salt and 1 teaspoon vanilla. Cool slightly, then beat until creamy. Keep warm In top of double boiler. R!tattd by WNU Faaturt. When scalding milk In a pan, grease the bottom of the pan with butter or a mild flavored fat to prevent pre-vent scorching or browning. To prevent poached eggs from spreading, stir the water vigorously In one direction and drop the eggs In the middle of the whirl Save making an Icing by sprinkling sprin-kling chocolate chips over a cake affr removing from oven. Let stand In warm oven for a few minutes and then spread. Sprinkle with nuts, If desired. |