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Show , I , n V'W -"it -J . H "fTlfllllii- 'T-m II-- aPmiwi,. ta.tirtrl,anVy j BAKED BEANS AN AMERICAN TRADITION! (See Recipe Below) CHURCH SUPPER THOUGHTS Cock a weather eye at the next social event on your list. 'Tis a church supper, you say? Mmmm . . . one of those delightful affairs that simply wouldn't be missed! I know . . . one of my fondest memories is the home town church supper, always famous for its food, especially Parker House rolls and baked beans. Perhaps you are one who thinks of beans as a plain or ordinary dish and, for that reason, hesitate to serve them at a dress-up affair. If you are, I think I can help you change your mind, for properly prepared pre-pared baked beans are a delight which deserve a place In the top flight of fine cooking. If you are rushed for time and can't bake your own beans, there are always the JSJLJ- canned varieties feJMjjf at yur grocer's. 'jJKil&LS.i Their meal-in-a-yffs-mrf minute possibili-LK possibili-LK jfl'S ties shouldn't be &JjJr3S overlooked. And rnJOS- then, too, they're lJS?5$y'fc:'a a "feast for the least" To be really different, you may want to experiment with seasonings until you develop an individual flavor fla-vor In the canned product. It's amazing the variety of "taste treats" you can achieve. One of the flavors so many like In canned beans is curry. While the beans are heating slowly, a teaspoon tea-spoon of curry powder is sifted over the top and mixed gently through the beans. When thoroughly heated, a piece of butter is added and when that is absorbed, the beans are ready to serve. An entirely different flavor Is developed de-veloped by adding a tablespoon of vinegar and several tablespoons of brown sugar to two cups of beans while heating thoroughly. Likewise, the piece of butter is added just before serving. An adaptation of this latter "taste treat" is featured in this week's church supper menu suggestions. Here it is: Deviled Beans In Buttered Noodles. (See Picture at Top of Column) 2 No. 10 cans beans or 10 No. 2 cans 8 ounces of fat 1 pound chopped onions 2 14-ounce bottles catsup pound brown sugar 8 ounces horseradish 1 ounce salt Vi teaspoon pepper Heat the fat Add onion and cook until slightly browned. Add remaining remain-ing ingredients and heat thoroughly. thorough-ly. Serve In a bed of buttered noodles. noo-dles. Makes 50 servings. Because cooking in quantities does present problems, it's best to plan a menu of foods that can be easily prepared and served. Guess we all LYNN SAYS: When planning meals for large numbers DO try to determine as nearly as possible the number of people to be served, as it is more economical eco-nomical to have no leftovers . . . this is, of course, if only one meal Is to be served. DO have a well-balanced menu. Too much variety will result In your guests heaping their plates with a conglomeration of food . . . they'll want to taste everything! every-thing! DO choose foods that won't spoil If they must stand for 15 minutes or even longer. DO have committees who are responsible for collecting the linen, lin-en, china and silverware, setting the table, preparing the different parts of the menu and waiting on the t:iblc. DON'T forget to appoint a clean-up sqund. DON'T attempt to Increase an ordinary recipe more than once. Proportions of ingredients chance as recipes become large, and it's no simple matter for an amateur ama-teur to guess at them. Unless you have recipes designed to serve large numbers, it's safer to make quick brends, c.ilu'S and cookies, according to standard family si.c recipes. I THIS WEEK'S MENT Supper for Fifty Deviled Beans in Ruttered Noodles Perfection Salai Hot Rolls or Boston Brown bread Fruit Whip Coffee Tea Milk Recipes Given. agree on that. So, with this In mind, here are recipes that will complement comple-ment your very important main dish: Perfection Salad. Soak 10 tablespoons of gelatin (five envelopes) in 24 cups cold water for five minutes. Add 2'A cups mild vinegar, 10 tablespoons lemon juice, 10 cups boiling water, ZVz cups sugar, and five teaspoons salt. Stir until dissolved and set in a cool place. When mixture begins be-gins to stiffen, add five cups finely shredded cabbage, five cups diced celery, 10 finely chopped pimientos and 30 small sweet pickles, chopped fine. Pour mixture into shallow pans that have been rinsed with cold water. wa-ter. When "set" cut into squares and place each square in a lettuce cup and top with mayonnaise. You will need 5 or 6 large heads of lettuce let-tuce for 50 servings. Fruit Whip. 1 quart fruit pulp 1 quart sugar 4 egg whites y cup lemon juice Put fruit pulp, sugar and unbeaten unbeat-en egg whites into a mixing bowl and beat until stiff. ChilL Serves 50. (In this quantity, dessert whips should be made with a power beater or mixing machine). . When feeding a crowd, the marketing mar-keting problem may present difficulties. difficul-ties. You will need six dozen rolls (depending on the size) to serve 50. As to beverages, put these amounts on your list: three pounds of coffee, Vi pound of tea or three gallons of milk each of these amounts will serve 50. Supper over, what next? Entertainment Enter-tainment of course. Half the success suc-cess of a party lies in the "after-dinner" "after-dinner" program. And why not a radio party? Arrange Ar-range the stage to represent a broadcasting studio . . . with microphones, micro-phones, clocks and other radio paraphernalia. para-phernalia. The tables where guests are seated seat-ed should represent the radio sta-rfv sta-rfv tions of the Amer-JT Amer-JT v'v'In 'can Ne'wr't . . . r f'TaTOT a table for each v'fVriT state of the Un' K ) II 'on' Each one . rf Si should be marked j J SI by its call letters L-fnUliJU, (MINN for Min- Itj'l'" nesota, MASS for Massachusetts, etc.) . . . and each one appropriately decorated miniature minia-ture orange grove for California, wheat field for North Dakota, maple ma-ple sugar trees for Vermont, a large pot of baked beans for Massachusetts, Massa-chusetts, apple orchard for Oregon, dairy scene for Wisconsin, plantation planta-tion scene for Virginia, etc. Guests are seated at the table representing rep-resenting their birthplace. (This will work wonders In mixing up your crowd). If each group is small, several states may be combined Into one station, such as Station NEG (New England group), or Station NWG (Northwest group). A master of ceremonies, dressed to represent Uncle Sam, Invites all stations to tune in for the "coast-to-coast" broadcast. The program may be as varied as the talent available. A full hour show, consisting con-sisting of music by instrumentalists or an orchestra . . . singing by a quartet or soloists ... a dramatic sketch . . . etc. A novel addition to your program would be a Professor Quiz type. Ask for volunteers to answer the questions ques-tions submitted by the nudience. A prize can be olTercd for the best answers. Commercials and time signals should bo interspersed throughout the program. These may be announcements an-nouncements of forthcoming meet-Inj.'s, meet-Inj.'s, services, etc. (Hrlpnfird by Wr.ttprn Nrwup.ipcr Union.) |
