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Show " " " T T T T T , . Dainty Dishes for Afternoon Tea -nxc ' T ' Cream Cheese is Useful for Making Sandwiches. (Prepared by the United States Department of Agriculture.) WNU Service. Some particularly appetizing ways of using cream cheese in lunch dishes and for afternoon tea are illustrated In this photograph from the bureau of home economics of the United States Department of Agriculture. The salad of green peppers, stuffed with cream cheese, is served with crisp lettuce leaves on a green glass salad plate. It tempts by color and texture as well as by its flavors. Canned pimientos could have been stuffed for a red salad, or such fruits as prunes, figs, canned peaches, or pears, for a fruit and cheese salad. Large cherries, too, are good with cream cheese stuffing or wilh cheese balls and mayonnaise dressing. I'or afternoon tea, dainty rolled and open sandwiches made with cream cheese will usually prove popular. The open sandwiches consist of a cracker covered with cheese and decorated dec-orated with red jelly. Neufchatel and cream cheeses are valuable for the protein, fat, ' phosphorus phos-phorus and calcium they furnish to the diet. They may be Introduced into almost any meal as part of the appetizer ap-petizer at the beginning of a dinner or of the dessert at the end. and in any course between. Gingerbread with a cream cheese filling, shown in the picture, is en excellent dessert for lunch or dinner. Here are recipes for the gingerbread and the filling, both from the bureau of home econom Ics of the United States Department of Agriculture. Gingerbread. cup fat der cup sugar tsp. Boda 1 cup molasses tsp. salt 1 egg 1 tsp. ginger 3 cups sifted soft- tsp. clovos wheat flour tsp. cinnamon 4 tsp. baking pow- 1 cup milk Cream together the sugar and fat Add the molasses and beaten egg. Sift together twice the dry ingredients ingred-ients and add to the first -mixture alternately al-ternately with the milk. Eake in two shallow pans in a moderate oven (350 degrees K.) for 30 or 40 minutes. Serve with cream cheese or whipped cream. One cup of sour milk may be used Instead of the sweet milk. In that case, use one scant teaspoon of soda In place of the one-half teaspoon now called for, and use only two teaspoons tea-spoons of baking powder. Cheese Filling for Gingerbread. 2neufchateIor H tsp. salt cream cheeses Cream 1 cup chopped nuts Mash the cheese and mix with It enough cream to give It the consistency consisten-cy a soft filling. Add the nuts and salt, and mix well. Split open a lonf of Ii ot gingerbread, spread the cheese mixture on the lower half, replace the upper part and press It down lightly. Serve the gingerbread at once while still hot |