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Show by jdyui CltambeSiA. - yy7. N 'rf ITA BREAD TRICKS APLENTY! (See Recipes Below) 'BREAD 'N' BUTTER' Those new loaves of white bread featured on grocery store counters - and in bakeries lJ everywhere these X rioW'.? day8 lok Just Jv''fV Iike loaves ' cr'&)' white bread vou have been buying for years. But they're different they've been "vita-mineralized." "vita-mineralized." "How?" you ask. Through the use of enriched flour a wheat flour which contains added vitamins and minerals. It was the Bureau of Home Economics Eco-nomics of the United States department depart-ment of agriculture which suggested, suggest-ed, when flour standards here were under discussion, that fortified flour should contain a specified amount of vitamin Bl and of iron, and that nicotinic acid, riboflavin and calcium calci-um should be added. Because American dietaries lack chiefly B-vitamins and iron, the accent ac-cent was placed here. The law is that each pound of Enriched Flour must contain at least 1.66 milligrams milli-grams of thiamin (Bl); 6.15 milligrams milli-grams of nicotinic acid (pellagra-preventing (pellagra-preventing vitamin) ; and 6.15 milligrams milli-grams of iron. So, now in addition to being the most versatile and economical energy-yielding food, bread also provides, pro-vides, in economical form, additional addition-al nutrients essential to health. And, since bread is the one food that probably appears more often than any other on the family menu, I'm going to give you a variety of new and interesting uses for this "health food." A good sharp knife, a loaf of good baker's bread and your imagination will do wonders in developing, in your own kitchen, delicious creations crea-tions that make your menus full of new life and interest Bread Buttercups. Remove the crusts from a loaf of uncut bread. Cut lengthwise slices from the loaf. Trim the slices so that they are about XVi inches wide and the ends pointed. Brush with an egg and milk mixture and arrange ar-range in baking cups. It is best to brush the tips with a little melted buttet1 so that they will brown more readily. Bake the bread buttercups tn a moderate oven until they are delicately browned. Pinwheel Sandwiches. Trim the crusts from a whole loaf of uncut bread; cut in lengthwise slices. Spread the slices with any desired spread of a creamy consistency. consis-tency. Roll the bread firmly the narrow way. Small stuffed olives, nut meats or hard cooked eggs make an attractive center for the roll. The rolls should be tightly wrapped in waxed paper and chilled in the refrigerator before slicing. . Croustades. Trim crusts from two or three slices of bread, making even-size squares. Remove the centers from It's Picnic Time Has winter made you forget the wonderful, carefree afternoons spent along sparkling streams or in sunny meadows, munching hot dogs, dipping into baked beans and ice cream? It's time to plan Sunday excursions and be lazy by eating off paper plates, with paper forks. And next week Lynn Chambers will delve into picnic atmosphere. Watch for her recipes reci-pes of good things to eat out-of-doors! all but one slice. Dip in melted butter, and put together to form square cases for creamed food. Bread Patty Cases. Cut three rounds of sliced bread. Cut holes in two of them and place on the first slice. Brush with a mixture mix-ture of egg and milk (1 egg slightly slight-ly beaten plus V cup of milk) and bake in a moderate oven until brown. Checkerboard Sandwiches. Remove the crusts and spread the slices with soft butter, and any sandwich spread of paste consistency. consis-tency. Then, alternating the slices, make two stacks of three slices each one with a whole wheat slice between be-tween two white slices and the other with a white slice between two whale wheat slices. Next, cut the two stacks into half-inch slices. Spread with soft butter and another flavor spread, and alternate them again, making stacks of three-layer slices each. Press the stacks together, wrap each in wax paper and place in icebox to harden the butter. When ready to serve, cut crosswise into thin slices to give the checkerboard effect Ribbon Sandwiches. Remove the crusts from four slices of bread, two white and two whole wheat. Put them together with different fillings, wrap in waxed paper and chill. Cut down through the four layers in thin slices to form a ribbon sandwich. Try these tricks V,V''; very soon, won't You'll receive jSd? no end ' compli-ments compli-ments on your ability to prepare y these tasty and - attractive "bread delights." They are pictured at the top of the column. If you're weary of serving th usual type of sandwiches when you entertain, here are "fillers" that will bring such phrases as "May I have your recipe?" from fascinated guests. Egg Filling. 4 hard cooked eggs Vi cu chopped cooked bacon or Vz cup stuffed olives Few drops Worcestershire sauce Cream or salad dressing Chop eggs, add bacon and Worcestershire Wor-cestershire sauce. Add enough cream or dressing to give a spreading spread-ing consistency. Ripe Olive Filling. Use one cup ripe olives, minced; one cup finely diced celery; cup minced nut meats, and salad dressing dress-ing to taste. Combine olives, celery and nutmeats and moisten with dressing, then spread on bread. Sandwich Loaf. Trim crusts from a sandwich loaf of bread and cut in four lengthwise slices. Spread each slice with softened soft-ened butter. For the three different fillings necessary, use any good combinations of flavor and color, such as minced ham and pickle, a yellow cheese mixed with finely-chopped finely-chopped green pepper, chives, parsley pars-ley or watercress, and chopped tomatoes to-matoes and cucumbers, or a tuna or salmon mixture. Each of these fillings should be mixed with mayonnaise may-onnaise or softened butter so that it spreads easily. The loaf may be made several hours ahead of time if wrapped in waxed paper and kept in a cool place. Prior to serving, it is iced on top, sides and ends i vj with cream fvC" cheese softened I "lvilrN to spreading con- yfK sistency with wa- 'Ml ter, milk or may- St-ZSjif' onnaise. Garnish -J-1 3? with slices of j stuffed olive, sprigs of parsley or endive. For serving, cut in thick slices. This loaf will serve 10 to 12 persons. (Released by Western Newspaper Union.) |