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Show Perfect Close for a Meal Apricot Jelly Roll (See Recipes Below) Mother-Daughter Luncheon Once a year it is becoming for Daughter to don the cook's cap and uniform and come Jk out with a whole SU meal cooked to ' please Mother. 0 And the day Moth-is Moth-is er appreciates it - - most is on her day of the year Mother's' day! So, today, I've planned a menu which even the youngest cooks can make into a glorified meal to which they can invite their mothers. Now, young cooks, on your toes if you would gather laurels at Mother's Moth-er's day luncheon time! Bring .out the. measuring cups and ingredients, first. Then read the recipes over several times and visualize each step before you start. Ready? Good. Your first course served in small glass cups with a sprig of mint, if you can get it will stimulate the appetites and brighten the table: Fruit'Cup. (Serves 8) 3 oranges, peeled 1 grapefruit, peeled 1 pint strawberries, hulled 2 bananas Section the oranges and grapefruit. grape-fruit. Peel the bananas and dice. Mix with fruit sections. Sprinkle lemon jtiice over the fruit, sweeten to taste. Let stand and chill. When ready to serve, place in fruit cups. Eggs are plentiful now because the government asked farmers to have their hens work overtime to increase egg production that they might be sent abroad and have enough for home use. So, bring out the eggs and their surplus of nutrition to menus by choosing one of swfc. these two recipes x?v!:ft:?S?S&. for your main j&'ffiff&wb luncheon dish. $$-fegjn&& Eggs are noted g::vKl 5 for the facility :S42 3-j8;j? with which they sj)Sy U v L u Swj? can be cooked, Ks!5' and there is but SasS9' one major rule to follow in cooking them: use as little heat as possible to get a tender product, j Eggs a la King. 1 (Serves 6-8) 4 tablespoons butter 4 tablespoons of flour 2 cups hot milk 1 teaspoon salt Pepper tablespoon chopped onion 1 tablespoon chopped green pepper This Week's Menu Mother-Daughter Banquet Fruit Cup Eggs a .La King Asparagus Orange Frosted Berry Salad Biscuits and Honey Jelly Roll ' Tea or Coffee Recipe Given tablespoon chopped pimiento 6 hard cooked eggs M cup sliced, cooked mushrooms Melt the butter, add the flour and stir until smooth. Combine with hot milk. Let cook eight minutes over hot water (in a double boiler). Stir with egg beater. Add onion, green pepper, pimiento, sliced eggs and mushrooms. Let cook five minutes. Serve hot on buttered toast. Eggs a la Rockefeller. (Makes 1 serving) 1 slice bread 1 thick slice tomato 1 soft cooked egg 2 tablespoons cheese sauce Parsley Toast the bread slightly and spread thinly with butter. Place the slice of tomato on the bread, then on the tomato, put the soft boiled egg. Over this pour the cheese sauce and garnish with parsley. pars-ley. Cheese sauce: Add Vi cup finely grated or finely cut cheese to 1 cup hot white sauce, and stir until cheese is dissolved. Orange Frosted Berry Salad. (Serves 6) 1 tablespoon gelatin 2 tablespoons cold water Vt cup orange juice, heated cup orange juice, unhealed V cup sugar 1 tablespoon lemon juice 1 cup orange pieces Yi cup berries or seedless grapes 'A cup sliced peaches Orange sections Frosted berries Soften the gelatin in the water 5 minutes. Dissolve in the heated orange or-ange juice. Cool and add the un-heated un-heated orange juice. When slightly thickened add the orange pieces, grapes, and sliced peaches. Pour into individual molds. Chill until firm. Unmold and garnish with orange or-ange sections and clusters of frosted berries. (To frost berries, dip in slightly beaten egg white and roll in granulated sugar. Spread on paper pa-per to dry.) Serve salad with lemon flavored mayonnaise. 'As you go into your sugar-rationing period, are you keeping your eyes peeled for recipes that take it easy on the sugar without sacrificing sacrific-ing any of their appetite appeal? For that very reason you'll like this one of jelly roll because it uses naU urally sweetened apricots for the filling and eliminates the powdered sugar sprinkled over the top. Jelly Roll. (Makes 10-12 slices) 3 eggs V teaspoon salt 1 teaspoon vanilla extract 1 cup sugar 1 cup sifted cake flour 1 teaspoon baking powder 5 tablespoons flour 2 tablespoons butler Add salt and vanilla to eggs, beat until light and fluffy. Add sugar in 2-tablespoon portions, beating after each addition. Add sifted flour and baking powder. Fold in carefully and quickly. Stir in water and butter, but-ter, heated together until butter is melted. Pour into a jelly roll pan, about 16 by 11 by 1 inch that has been greased and lined with paper, then greased again. Bake in a moderately mod-erately hot (375-degree) oven about 18 minutes or until nicely risen and delicately brown over the surface. Loosen edges and turn onto a piece of waxed paper or a towel sprinkled with powdered sugar. Remove pan and peel off waxed paper. Spread with dried fruit cook your favorite dried fruit 'apricot, prunes or peaches are good) in a minimum of water, then put through a sieve, cool and spread. Roll lengthwise, cool on a cake rack. you uoulrl like rxfirrt firlrirn on your cooking and homrhold urfthlrm, write to l.ynn (Jinmlfcru, Western h'fii'ipnprr Vnion, 210 South iJraplnines St., Chicago, III. I'lratc vnrltise a tutmpt'd, self-addressed envelope for your reply. (Released by Western Newspaper Union.) |