OCR Text |
Show - ! Dinner for Days When You're Late Getting Home By Katharine Fisher Director, Good Housekeeping institute i Have you ever bungled a hand of bridge because your mind was on the clock rather than on your cards? Getting the dinner on time is a 'worry that won't intrude and spoil your bridge game, or the enjoyment cf any of the fascinating things there are to do in this world besides the business of getting meals, if you learn the knack of choosing menus that permit most of the meal-getting to be done in the morning, or before you leave the house. Here is one such menu, and you'll find it delicious. $ -'S Tongue in Cranberry Sauce - Potatoes in Jackets , ' Buttered String Beans Rye Bread ILfeaiV" ' Grapefruit-Meringue Custard KATHARINE FISHER Director of Coed Housekeeping lea Or COftee Institute Cook the tongue in the morning (recipe below) and cool it in the liquor. Make the sauce and store it in the refrigerator. Just before dinner you can slice the tongue and heat it in the sauce. You can prepare the beans, if you use market ones, and store them in your refrigerator. But don't forget that canned or packaged quick-frozen string beans are speedy,, too. The Grapefruit-Meringue Custard can be made early, also. About 30 minutes before dinner, scrub the potatoes well, then pare off a strip about 4" wide around the center of each, or simply prick them with a fork. Boil in salted water, covered, for about 25 minutes. Remove skin, or not, &s preferred; then place uncovered over low heat to dry out and make mealy. Serve melted butter or margarine over potatoes. Tongue in Cranberry Sauce (T ested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level. SV' to 4 lbs. smoked tonfeue 2 c. beef bouillon 3 tbsp. buLter or margarine l.c. canned, unstrained 2 tbsp. minced onion cranberry sauce 3 tbsp. flour Vi seedless raisins Place tongoie in well cooker or covered kettle with cold water to cover, and simmer until tender about hrs. Cool in liquor; then discard liquor. Remove Re-move skin and fat from the tongue; then slice it. Meanwhile, melt the butter in the top of a double boiler over direct heat; odd onion, and cook until delicately deli-cately brown Stir in flour and blend; add beef bouillon; place over boiling water, and cook until thick, stirring frequently. Add cranberry sauce and raisins. Pour over tongue, and reheat to serve. Serves 6. Grapefruit-Meringue Custard (Tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level. 1 No. 2 can grapefruit Bectiona 1 e- bottled milk 4 tbsp. flour 2 eggs l1. c. granulated sugar . .,, . , tsp. salt tsp. vanilla extract Drain grapefruit, reserving liquor for use in a fruit drink. Out segments into small pieces. Combine the flour, 1 c. of the sugar, Bnd the salt in top of double boiler. Stir in the milk, to which the beaten egg yolks have been added. Cook in double boiler about 30 min or until thick, stirring occasionally. Remove, and beat with a hand beater until smooth. Add drained grapefruit and vanilla, and pour into S custard cups. Beat egg whites until almost stiff, then add remaining c. sugar gradually, while continuing to beat until stiff. Heap on top of custards, and bake in moderate oven of 32d F. for about 20 min.. or untU dalifaUly hrowncd. Serves 6. To serve Z or 3. make V4 this recipe. |