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Show HouseholdNeius COLD-WEATHER HOSPITALITY (See Recipes Below) What if the radio weatherman does predict a drop to 10 degrees below zero! That is no reason to put all hospitality in cold storage, too. Not if our grandmothe r s could have get- hours or longer. When ready to serve, spread a thin layer of whipped cream over the top and sprinkle with additional nutmeg. Streusel Coffee Cake. (1 9-inch cake) xh. cups general purpose flour 3 teaspoons baking powder V4 teaspoon salt cup sugar V cup shortening 1 egg Vz cup milk 1 teaspoon vanilla Sift flour once before measuring. Then sift flour, baking powder, salt and sugar together. Cut in shortening shorten-ing with two knives or a pastry blender (or rub it in with the fingers) fin-gers) until the mixture is like coarse cornmeal. Blend in well-beaten egg mixed with milk. Then stir in vanilla va-nilla and beat just enough to mix well. Pour the batter, into a well-greased well-greased 9-inch layer cake pan. Sprinkle with streusel topping. Bake 25 to 30 minutes in a moderate oven (375 degrees). Streusel Topping. Vz cup brown sugar (firmly packed 2 tablespoons flour 2 teaspoons cinnamon Vz cup chopped nuts 2 tablespoons butter (melted) Mix flour, sugar and cinnamon together. to-gether. Blend in melted butter and stir in chopped nuts. Pecan Confections. (Makes 2 dozen 2-inch cookies) 1 egg white 1 cup brown sugar (firmly packed) 1 tablespoon flour 1 cup chopped pecans Beat the egg white until it will stand in stiff peaks, then gradually togethers even when they had to drive the horses through the snow and stay the whole day! And so, no matter how blustery the weather, clubs will still have their afternoon meetings, there will be cheerful teas in church parlors, and friends will drop in informally to spend the evening. If it is warm inside and there is fragrant, inviting invit-ing food in the offing, the sharpness of the wind won't matter. You will want to have a few new recipes at your fingers' ends to make such cold weather hospitality easy. If you are feeding the club, using the bridge table method, you might serve beef Creole in individual individu-al rice rings, a plate of celery hearts, carrot sticks and stuffed olives, ol-ives, together with hot rolls of your own making. Let the dessert course be coffee and an eggnog pie a creamy yellow chiffon pie with a thin coverlet of whipped cream and a dusting of nutmeg over the top. If you're planning a tea, remember remem-ber that hot Russian tea is superfine super-fine with cinnamon doughnuts, split and toasted. For informal evening affairs at your own fireside, hot coffee cof-fee cake with currant jelly and coffee cof-fee will be enough to serve. If you have a wooden cheese board or a handsome plate, show it off with a collection of cheese and crackers and a bowl of assorted fruit like that shown in the picture above. Russian Tea. (Makes 14 servings) 1 cup sugar 1 cup water 1 3-inch stick cinnamon cup orange juice (3 oranges) 6 tablespoons lemon juice (2 lemons) 1 12-ounce can pineapple juice (1 cups) Vz quarts water 1 cup strong tea infusion beat in with a rotary ro-tary beater the brown sugar. Stir in flour, salt and chopped pecans. Drop the mixture from the tip of a spoon onto greased cooky sheets, spacing the cookies at 1 lemon (for garnishing) Boil 1 cup of the water, with sugar sug-ar and stick cinnamon for 5 min- utes. Add juice of oranges, lemons, and pineapple juice. Boil orange and lemon rinds in Vz quart of the water for 3 minutes. min-utes. Strain and combine with the fruit juice mixture. mix-ture. Add the remaining re-maining 1 auart least 2 inches apart. Bake in a very slow oven (275 degrees) for 25 minutes. Cool somewhat, then remove from the tin onto a cake cooler covered with waxed paper. Cheese Board. 1 3-ounce package cream cheese 1 4-ounce package Liederkranz cheese 1 8-ounce package Swiss cheese 4 lfe-ounce wedges of Camembert cheese 12 radishes Crackers Arrange as desired on a larg plate or wooden cheese tray. Rice Rings. 3 cups cooked rice (hot) 3A teaspoon salt 1 tablespoon butter 2 egg yolks 3 tablespoons cream Add salt and melted butter to cooked rice. Beat egg yolks with cream and stir into rice mixture. Grease 6 individual ring molds and pack rice in firmly. Place in pan of hot water for 8 to 10 minutes. Remove from molds and fill centers with beef creole. of water. Set aside. Just before serving, heat the fruit juice mixture mix-ture and combine with the tea infusion. in-fusion. To make the infusion, pour , one cup of rapidly boiling water over 4 level teaspoons of tea. Let steep 3 minutes, then stir briefly and strain. Serve the tea hot in tall glasses or cups ( cup to a 1 serving) and garnish each with a ! slice of lemon. j Eggnog Pie. I 1 tablespoon unflavored gelatin Mi cup cold water 4 eggs 1 cup sugar k teaspoon salt cup milk 4 teaspoon nutmeg 1 teaspoon vanilla Vz cup whipping cream Let gelatin soak in cold water for 5 minutes. Beat egg yolks until light; stir in Vz cup of sugar and salt. Gradually add milk and cook over boiling water until it is the consistency of custard, about 5 minutes. min-utes. Stir constantly during cooking. cook-ing. Add softened gelatin to custard mixture, stirring until it is completely com-pletely dissolved, then add nutmeg and vanilla. Chill the filling until it is partially congealed. Beat egg whites until frothy. Add Vz cup of sugar gradually, beating until the meringue stands in stifT peaks and will not flow when the bowl is partially par-tially inverted. Fold meringue into partially congealed custard mixture, pour into a baked 9-inch pie shell and chill in the refrigerator for 2 |