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Show V P"I5 Serve Dainty Foods When Entertaining Prospective Brides IT WON'T BE long now until you're in the midst of entertaining all the girls who jsf wU1 be married in the romantic rS(hS month of June. JMjk II several of A fSSp"1 vour frient's are lvnAr to be enter" tained, be ready W with fresh and tempting ideas for food. Keep foods dainty and serve them attractively on your prettiest china and tableware. For a luncheon, serve a main dish salad or a lovely casserole. Add o this tiny rolls or muffins, and a seasonal dessert. Showers may be in the form of luncheons or evening or garden parties. If the latter two, then you'll need only a glamorous dessert des-sert and beverage. You may also pass a cool beverage, mints and nuts while the girl opens her presents. pres-ents. STRAWBERRIES MAKE beautiful beauti-ful desserts for occasions of this type, especially if they're chosen from these: Strawberry Angel Fie (Serves 8-10) 4 egg whites teaspoon cream of tartar 116 teaspoon salt 1 cup sugar 4 egg yolks 1 package sliced or whole fresh frozen strawberries cup sugar 2 tablespoons lemon juice 1 cup whipping cream Dainty chicken and noodle casseroles offer a delightful main dish for luncheon or light supper when you want to entertain enter-tain a crowd. A salad accompaniment accom-paniment and light dessert are all you really need to complete the menu. LYNN CHAMBERS' MENU Chicken and Noodles in Casserole Asparagus Tip Salad Finger Rolls Strawberry Angel Pie Beverage Recipe Given teaspoon salt 2 cups sliced strawberries 1 teaspoon vanilla' extract cup whipping cream 1 tablespoon sugar Soften gelatin in cold water 10 minutes. Scald milk in top of double boiler. Beat egg yolks. Add sugar and salt. Pour scalded milk over egg yolk mixture, stirring constantly. constant-ly. Return to double boiler and cook until custard coats the spoon, stirring stir-ring constantly. Remove from hot Z water. Add soft- t. 3l ened gelatin. Stir until gelatin is M dissolved. Cool. Jjtt) Fold in lVz cups 'er strawberries and t""" vanilla extract. ijjV Beat egg whites Beat egg whites until fluffy, add cream of tartar and salt and beat slightly. Slowly add sugar, a few tablespoons at a time, and continue to beat. Spread mixture into lightly greased or oiled cake or pie pan. Bake in a slow oven, 300 for one to 1 hours or until meringue is well dried out. Place on cake rack to cool. When almost at room temperature, tem-perature, loosen from sides and bottom bot-tom of pan and place on serving plate. The top and center of the "pie shell" will crush in to receive the filling. When at room temperature, tempera-ture, set aside to chill. While crust is baking, mix egg yolks with juice drained from strawberries that have been put into colander or sieve to thaw and drain. Add sugar and cook in top of double boiler until thick. Stir often while cooking. Beating slightly while cooking will give a fluffy texture. Add lemon juice and chill both the strawberry mixture and the drained strawberries. strawber-ries. Assemble pie by spreading shell with a bit of cream that has been whipped. Spread in strawberry filling. Strawberry Velvet Pie (Makes 1 9-inch pie) Pastry 1 cup sifted enriched flour Vi teaspoon salt Ya cup shortening l'A to 2K tablespoons cold water Sift together flour and salt. Cut or rub in shortening. Add water. Mix to dry, C crumbly dough. L jQtys Turn out on light- rtV, ) floured pastry ( J41 ) doth. Press V vffiVrV dough together. NSgy Roll out Va inch C jjr thick. Line nine-inch nine-inch pie pan with pastry. Bake in hot oven (450) eight to twelve minutes. Strawberry Velvet Filling 1 tablespoon gelatin Yi cup cold water 1 cup milk 2 eggs, separated cup sugar stiff. Fold in. Four mto baked nine-inch pastry shell. Set in refrigerator refrig-erator to chill about 1 hour. Just before serving, whip cream. Fold in sugar. Arrange whipped cream in 6 individual "nests" and fill each with remaining Vz cup berries. Strawberry Meringue Roll 4 egg yolks cup sugar Vi teaspoon vanilla 4 egg whites cup cake flour teaspoon salt 1 teaspoon baking powder Beat egg yolks until thick and lemon-colored. Gradually add V cup of the sugar and vanilla. Beat egg whites until almost stiff; gradually grad-ually add remaining sugar; beat very stiff. Fold in egg-yolk mixture, then sifted dry ingredients. Bake in waxed-paper-lined, 10-by 15-inch 15-inch pan, in moderate oven (375) 12 minutes. Turn onto cloth dusted with confectioners' sugar. Remove paper; trim cake edges. Top with waxed paper. Roll quickly, paper inside. Wrap in sugared cloth; cool on cake rack. Unroll. Remove paper; pa-per; spread with Strawberry Filling: Fill-ing: Whip cup heavy cream; fold in two tablespoons sugar and one cup sliced strawberries. Roll up. Chill. Frost with Strawberry Meringue: Combine cup sliced strawberrjes, cup sugar, one egg white, and Vs teaspoon salt. Beat with rotary or electric beater until mixture is very stiff, 7 to 10 minutes. min-utes. Chicken and Noodles in Casserole (Serves 5) 1 tablespoon salt 3 quarts boiling water 4 ounces medium noodles 3 tablespoons butter 9 1, 1 1 uicayuns lour Vi teaspoon salt teaspoon paprika 1 cup chicken stock 1 cup milk 1 tablespoon lemon juice Yi cup olives, chopped 2 cups cubed cooked chicken Add one tablespoon salt to actively active-ly boiling water. Gradually add noodles and boil until tender (about six minutes). Drain and rinse. While noodles are cooking, melt butter in top of double boiler. Add flour, salt and paprika. Mix to a smooth paste. Gradually add chicken chick-en stock and milk, stirring constantly. constant-ly. Cook until slightly thick. Add lemon juice and olives. Combine noodles and chicken in 1H quart casserole. Pour sauce over. Cover and bake in moderate oven (350) 45 minutes. Serve hot. Prepare foods ahead of time whenever possible so that you can feel fresh and rested for meal time. Tomorrow's dessert may be baked with this evening's dinner, for example. ex-ample. Have a roast at least once a week to save meal preparation. Already cooked meat can be used sliced, heated with gravy, as meat pie and hash. Arrange equipment for convenient conven-ient reaching, and learn how to sit while you work so that you can save energy. A crust of light, chewy meringue mer-ingue encloses a creamy velvet-texture velvet-texture filling of strawberries In this Strawberry Angel Pie. It's a perfect dessert for entertaining enter-taining the bride-to-be. LYNN SAYS: Avoid Kitchen Slavery By Smart Planning Have only one dish at a meal which requires more than ordinary preparation. If it's to be a fancy dessert, have a simple main course that can be cooked altogether, preferably pref-erably in the oven. When you plan a casserole which requires several ingredients and sauce, have a simple dessert such as fresh or canned fruit with cook lance baked |