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Show i When Company Comes High Degree of Ingenuity Is Essential to Success A low-point roast made with frankfurters frank-furters and bread stuffing can be nice enough to serve for company. Fried apple rings make a pretty and delicious garnish for this crown roast. Have you ever in a moment of social graciousness invited someone LJ to drop in for din-j din-j iJ ner and then dis-sntfbSi. dis-sntfbSi. U covered that the (llyAott ration books can-I can-I 1 not offer 'much K heIp? hap" Vl ,.V ) Pens to all of us Vvvy J these days but a there are ways R r and means to J&s' skirt around this situation. Did you know that a roast can be made from a few frankfurters and that it can taste as good and look as luscious as a prewar steak? Or, if the sugar bowl is bare, syrup can sweeten the cake and syrup can make an icing that stands in frothy peaks? Don't let strict rationing keep you from being generous about inviting people over. It's more necessary now than ever when travel is curbed and we must seek "homey" entertainment. enter-tainment. And remember, too, there are no curbs on the niceties of serving. Good linens, shining silverware, sparkling glassware and attractive china will dress a table beautifully. A bowl of garden-fresh flowers or an arrangement of your own orchard's or-chard's fruits can add personality touches even to simple dinners. Now, here's the first dinner suggestion: sug-gestion: Melon Ball Fruit Cup Frankfurter Crown Roast Fried Apple Rings Broccoli Orange Rolls Lettuce Salad French Dressing Peanut Brittle Sugarless Cake Iced Tea or Coffee This frankfurter roast is a satisfying satis-fying but low-point meat dish that Is guaranteed to please your guests. The "franks" are kept moist and juicy by brushing with salad oil, and the meat, itself, is extended by the use of a spicy, well-seasoned bread dressing. Frankfurter Crown Roast. (Serves 6) 3 tablespoons salad oil Vi cup chopped onions 3 cups soft bread crumbs 2 cups diced carrots 1 teaspoons salt teaspoon pepper Vi teaspoon marjoram Vi cup chopped parsley 2 eggs 6 frankfurters Heat oiL Add onions and simmer until soft. Do not brown. Combine fPi bread crumbs, Sf carrots, salt, pep-fufTM pep-fufTM Pert marjoram v"jj. -.S anc parsley. Add the slightly beaten rSIj4 eggs, the onions Xx ano- tne I V 1 T wkcn the onions AJ were cooked. Mix welL Turn into the center of an oiled shallow pan and shape into a round loaf about 4 inches in diameter. diam-eter. Cut frankfurters in half, the split lengthwise. Arrange, skin side out, around carrot loaf, overlapping them slightly. Tie a string around I Lynn Says If Recipe Doesn't Fit the Family: Fam-ily: If you run across recipes that are too large for the family, let the following hints be your guide: One-fourth to one-third pound of lean meat is a good proportion to use for one serving. When buying buy-ing a roast, plan to serve it for several meals. One-half to two-thirds of a cup of vegetables are good guides to vegetable serving. Don't try to divide eggs. In small recipes. Too much egg is better than not enough and more than the recipe calls for will have little effect on the result, but will add more nourishment. When making half a muffin recipe, fill empty tins with water to protect the cups. Cake and cookie recipes should not be divided. Both keep well for several days to a week, and a larger quantity can be made safely. Lynn Chambers' Point-Saving Menus Creamed Eggs with Peas on Toast Baked Tomatoes Broiled Mushrooms Cole Slaw Salad Corn Bread Sticks Jelly Peanut Brittle Sugarless Cake Recipe given. the frankfurter crown and secure with a few toothpicks above and below be-low string. Brush frankfurters with oil. Bake, uncovered, in a moderate moder-ate (375-degree) oven for 30 to 35 minutes. Remove from pan, using pancake turner or wide spatula, and place on a hot platter. Garnish with fried apple rings. This sugarless cake, though made with syrup, is light, moist and fine-textured. fine-textured. The important point to keep in mind is to add the syrup to the creamed shortening very gradually. grad-ually. Pour It from a bottle into a measuring cup and add a little at a time, beating until the mixture is thoroughly blended after each addition. ad-dition. ' When syrup Is properly blended in this way, a smooth, light batter results. Peanut Brittle Sugarless Cake. (Makes 2 8-lnch layers) 2'3 cups cake flour 2J4 teaspoons baking powder Y teaspoon salt Vs cup shortening 1 cup light, bottled syrup 2 eggs 54 cup milk 1i teaspoons vanilla extract H cup crushed or chopped pea nut brittle Sift the flour. Measure and sift again with baking powder and salt. Cream shortening. Add syrup gradually, grad-ually, beating after each addition., Add well-beaten eggs and beat until thoroughly blended. Add sifted dry Ingredients with the milk, beating beat-ing after each addition- Add vanilla vanil-la and the crushed or chopped peanut pea-nut brittle. Turn batter Into two lightly greased tins. Bake in a moderately mod-erately hot (375-degree) oven for 23 to 30 minutes. Syrup Frosting. M teaspoon salt 2 egg whites 1 cup light, bottled syrup teaspoon lemon extract Ya, teaspoon almond extract Y. cup crushed or chopped peanut pea-nut brittle Add salt to egg whites and beat with rotary beater until stiff. Add syrup gradually, OCCy' beating after jtir each addition. tfL tar ci7 Continue beating Ultoyl, until mixture pr-Ogp stands In peaks. Cfy extracts. Put I JsliT I between layers UJ u. ii an(j on top and sides of cake. Decorate top of cake with crushed peanut brittle. Here is an alternate menu plan for making wartime entertaining easier for you. Chilled Tomato Juice Individual Beef Loaves Creamed Potatoes Green Beans Garnished with Pimiento Molded Cottage Cheese and Cucumber Salad Homemade Wheat Bread Lemon Upside-Down Cake Beverage Crushed peanut brittle and syrup provide all the sweetening necessary neces-sary for this lovely glamour cake. Sugarless frosting also made without with-out sugar stands in high, beautiful peaks and stays soft. These individual beef leaves are extended with bread crumbs but none of the precious meat flavor need be sacrificed when a seasoning of rich beef broth is used to highlight high-light the meaty flavor. Individual Beef Loaves. (Serves 6) ' 154 pounds ground beef 1 tablespoon beef broth 2 tablespoons chopped onion Hi teaspoons salt Ya teaspoon pepper 154 cups dry bread crumbs 1 cups milk 1 egg Lightly mix all ingredients togeth er. Avoid over-mixing. Shape into six individual loaves. Set aside in baking pan and bake in a moderate (350-degree) oven for 40 minutes. |