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Show 0Hou$eho(lNeujs MID-WINTER MENUS (See Recipes Below) You may have a mental filing system for your menus, or you may jot down your meal ideas and slip them into a recipe box. Either way, the chances are that mid-winter finds you in the market (or some fresh and workable ideas for what to feed the family. First and foremost, you will want your winter menus to be warming and heartening. The calorie content con-tent may be a little higher because be-cause more energy ener-gy is needed to supply heat and because the cold stimulates us to more activity. Vitamin Vi-tamin suppliers need to be care- sieved tomato and cook 10 more minutes. Brazil Nut Cherry Pie. (Makes 1 9-inch pie) 2V4 cups sour, red cherries (canned) 1 cup cherry juice 3 tablespoons cornstarch 1 cup sugar 1 tablespoon butter cup sliced Brazil nuts Drain cherries, and set aside the juice. Blend cornstarch and sugar in a saucepan; add cherry juice. Place over heat and cook, stirring constantly until thickened, about 3 minutes. Remove from the heat, add drained cherries, butter and Brazil nuts. Pour the filling into a 9-inch pie plate lined with pastry. Moisten the edge of the pie with cold water; arrange lattice of pastry strips across pie. Press down rim with fork. Bake in hot oven (450 degrees Fahrenheit) 15 minutes, then in moderate oven (350 degrees Fahrenheit) for 30 minutes. Honey Spice Cake. 3 cups sifted cake flour 3 teaspoons baking powder teaspoon salt Vz teaspoon soda 1 teaspoons cinnamon Vz teaspoon cloves Vz teaspoon nutmeg cup butter or other shortening cup sugar 3A cup strained honey 2 egg yolks, well beaten Vz cup chopped nut meats 1 teaspoon vanilla cup water 2 egg whites (stiffly beaten) Sift cake flour once, add baking powder, salt, soda, and spices and sift together three times. Cream butter but-ter thoroughly, add sugar, and cream together until light and flurry. Add honey gradually. Beat after each addition, Add egg yolks, nuts, and vanilla; beat well. Add flour, alternately with water, a small amount at a time. Beat after each addition until smooth. Fold in stiffly beaten egg whites. Bake in a paper-lined paper-lined greased loaf pan (9 by 13 by 2 inches) in moderate oven (350 degrees) de-grees) for 50 minutes. Tomato Chicken Soup. (Serves 6) 2 tablespoons onion (finely chopped) 1 tablespoon butter fully watched. With your garden adrift with snow, not so many fresh vegetables and fruits will find then-way then-way to your table without a special spe-cial effort on your part. Even if fresh peas, green beans and vine-ripened tomatoes are out of reach, almost any market boasts whole bins filled with apples, sweet potatoes, cabbage and carrots all of them potent sources of vitamins. Plenty of grapefruit, oranges and tomato juice will help to replace the fresh tomatoes. But now for the menus! Two are dinners one built around a fragrant, red-brown dish of Hungarian goulash gou-lash served with plenty of hot buttered but-tered noodles; the other, sausages baked under a covering of Yorkshire York-shire pudding. The third meal is a hot soup luncheon. Hungarian Goulash Buttered Noodles Salad Bowl (spinach, carrot, raw cauliflower) Brazil Nut Cherry Pie Coffee Milk Yorkshire Sausages Canned Green Beans with Mustard Butter Sauce Whole Carrots Red Cabbage Salad Honey Spice Cake Coffee Milk Tomato Chicken Soup Swiss Cheese Sandwiches Grapefruit and Apple Salad Frosted Ginger Bars Tea Milk Red Cabbage Salad. (Serves 5 to 6) 2 cups red cabbage (shredded fine) 3 tart, red cooking apples (un-peeled) (un-peeled) (diced) 1 cup grated carrot 4 tablespoons brown sugar 3 tablespoons vinegar 2 tablespoons French dressing (prepared) (pre-pared) Buy a small, solid young head of red cabbage, one with thin, tender 2 No. 1 cans condensed con-densed chicken soup 1 No. 1 can condensed con-densed tomato soup 1 cups water IVi cups light cream or milk leaves. Remove core, and shred very fine. Place shredded cabbage in ice water for 30 minutes to crisp it Combine cabbage, diced y teaspoon salt teaspoon white pepper Saute onion in butter until yellow and transparent. Add chicken soup, tomato soup, water, milk, salt and white pepper. Stir thoroughly and heat to serving temperature. Apricot Sweet Potatoes. (Serves 6) 6 medium-sized sweet potatoes Vi pound dried apricots Vi cup water cup sugar Vz teaspoon salt Peel sweet potatoes and cook in boiling salted water (1 teaspoon per quart) until tender, about 35 minutes. min-utes. Mash with a potato masher. Cover apricots with water and let soak for 30 minutes. Then simmer until tender, about 25 minutes. Mash the fruit to a pulp and add sugar and salt. Whip apricot pulp with sweet potatoes until very well blended. blend-ed. Serve very hot. Apricot sweet potatoes are especially good with ham and broccoli. apple and grated carrot. Mix brown sugar, vinegar and French dressing dress-ing and pour over salad. Toss lightly, light-ly, until dressing is thoroughly mixed with salad. Hungarian Goulash (Serves 4 to 5) Vz pounds beef round (cubed) 3 tablespoons fat 3 beef bouillon cubes 3 cups hot water Vz clove garlic Vz bay leaf Vz teaspoon salt Few grains cayenne pepper 2 cups cubed potatoes Vz tablespoons butter yz tablespoons flour 1 tablespoon paprika 1 cup canned tomatoes (sieved) Have beef cut in 1-inch cubes. Brown on all sides in hot fat, then add bouillon cubes dissolved In hot water. Add garlic, bay leaf, salt and cayenne pepper and simmer the mixture for 2 hours. Remove garlic and bay leaf, and add potatoes pota-toes cut in V4-inch cubes. Cook 30 minutes, then remove Vi cup of oroth from pan and cooL Combine with melted butter, flour, and paprika pap-rika and blend into a smooth paste. Add to goulash, stirring constantly; took until thick, about 5 minutes. Add |