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Show Hi' ' I Refreshments for the Class of '42! I (See Recipes Below.) Commencement Time There's a last-minute flurry of lair brushing and straightening of - ties as Jane and Billy get ready tlfh for their gradua- I T 'll tion exercises. W fef Yes, this is real- 4r. ly the year the j J children are get-Jj: get-Jj: 1 V i ting through with i-"V , school. It's hard f jimg J to believe, isn't V j it? It seems like just yesterday that they started school! Your role is that of sitting back and beaming at their accomplishments, accomplish-ments, but, just as important, providing pro-viding the children with a party and refreshments after commencement. Simplest way of taking care of refreshments is setting up a table in the porch or dining room. Then fill this with assorted breads and cold cuts, add a few relishes for good measure, and you have the makings of a successful party. The informality of this setting will please the children, and at the same time relieve you of extra serving. Let the children .help themselves and take their own time about it, for there will be plenty of conversation to go with refreshment time. Provide white, whole wheat and rye bread so there will be variety from which to choose. It's smart to have this already sliced for the youngsters and it looks better on the table. The meat platter provides an attractive at-tractive assortment of sandwich filler. fill-er. Arrange in clockwise fashion, the following: chicken pattie, cooked tongue, meat loaf and liverwurst. You can let the imagination of your guests run freely with making their own sandwiches, but in case they run out of ideas, you might suggest some of these: Chicken pattie and boiled ham with sweet pickle relish and lettuce on whole wheat bread. Meat loaf with tomato ketchup on white bread. Liverwurst and chicken loaf on whole wheat bread. Tongue and sliced cucumbers with horseradish and mustard on rye bread. Balance the sandwich spread with a salad of some kind. If the youngsters young-sters are boys, they will go for slices of tomato on lettuce. For girls or a mixed group, a molded fruit salad will be tops: Pineapple Carrot Salad Ring. (Serves 6 to 8) 1 package lemon gelatin 1 cup water 1 cup pineapple juice 1 cup sliced pineapple 4 to 5 grated carrots (raw) Lettuce or endive Mayonnaise or french dressing Heat water and pour over gelatin. Add cold pineapple juice and set aside to cool. Add grated carrot and pineapple cut in tidbits. Place in individual molds or a large ring mold which has been rinsed in cold water. Let jell, then turn out on a bed of crisp lettuce or endive, and serve wth dressng. If a large mold This Week's Menu Commencement Refreshments I Platter of Assorted Cold Cuts Assorted Bread "Fruit Dreams Honey Lemonade Chocolate Covered Sugarless Cake Recipes Given is used, the outside may be garnished gar-nished with fruit such as sliced oranges, pineapple, and apricots. No party is complete without confections con-fections of some kind because there fare moments when you actual-' actual-' ly want to nibble ' on something sweet. Here is a recipe featuring dried fruits noted for their high sugar content. x They're easy to fix and full of taste. Fruit Dreams. (Makes 60 squares) 1 14-ounce package pitted dates pound nutmeats pound figs y pound apricots 1 teaspoon grated orange rind 1 tablespoon orange juice Put dates, nutmeats, figs and apricots through the meat grinder. Knead orange rind and juice into the mixture. Roll with a rolling pin into a square sheet Vi inch thick. Cut in squares and dip into powdered pow-dered sugar. If your sugar ration dos not extend ex-tend to making cool drinks with sugar, here is a lemonade made with honey. To make a really "par-tified" "par-tified" drink, add a scoop of lemon, orange, raspberry or pineapple sherbet sher-bet for the lemonade. Use carbonated carbon-ated water instead of plain and garnish gar-nish with berries or fresh cherries. Honey Lemonade. (Makes 1 serving) 1 lemon 1 to 3 tablespoons honey 1 cup water Extract the juice from the lemon and add the honey. To this add cold water and ice to chill. Serve this in individual glasses with a slice of lemon on the rim of each glass. Or, if you prefer using a punch bowl, set the drink in that (increasing the recipe to take care of as many people as you are having), hav-ing), and let blobs of sherbet float on top of the lemonade. Cake 'n' ice cream have high rating rat-ing among the younger set, so for this occasion I would suggest the following cake: Chocolate Covered Sugarless Cake ZVi cups sifted cake flour ZY teaspoons double-acting baking bak-ing powder 54 teaspoon salt cup butter or other shortening 2 teaspoons grated orange rind 1 cup fight corn syrup Z eggs, unbeaten cup milk lA teaspoons vanilla Sift flour once, measure, add baking bak-ing powder and salt and sift togethr three times. Cream shortening with orange rind; add syrup gradually, beating well after each addition. Add V4 of the flour and beat until smooth and well blended. Add eggs, one at a time, beating well after each. Add remaining flour in thirds, alternately with milk in halves, beating well after each addition. For best results, beat cake very well after at each stage of mixing. Add vanilla. Bake in two greased 8-inch pans in a moderate (375-degree) oven 30 minutes or until done. Cover Cov-er with: Chocolate Chip Frosting. Place cake layers on a baking sheet, having one layer top side down. Cover tops with semi-sweet chocolate chips, using 2 packages. Heat in a moderate (350-degree) Lynn Says: Did you know that it is perfectly perfect-ly proper to wash the American Flag? Of course, you know it is disrespectful to display a badly soiled one, but perhaps you were a bit worried about trying to wash it. A recent survey made by professional pro-fessional laundries reveals that flags made of woolen material should be washed and rinsed as other woolens: squeeze the flag through rich suds whipped up with a mild soap and warm, softened sof-tened water of not more than 100 degrees Fahrenheit. Rinse in two or three changes of lukewarm, soft water. Cotton flags should be rubbed lightly, but only lukewarm soft water should be used for the suds. Both wool and cotton flags should be air-dried. Textile experts at professional laundries also point out that flags 1 raised outdoors naturally deteriorate deteri-orate more quickly than those displayed indoors. If a flag launders laun-ders well, its service period is increased with frequent washing. I oven 6 minutes or until chips are just softened. (The cake may be frosted while warm. Heat only 3 minutes.) Remove from oven. Spread softened chips over bottom layer, letting chocolate run down sides. Arrange top layer and spread as before. Then spread sides evenly. Have you a particular household or cookinfc problem on tchich you would like expert adi ice? Write to Miss Lynn Chambers at Testern Newspaper Vnion, 210 South Desplaines Street, Chicago, Illinois, explaining your problem fully to her. Please enclose a stamped, self-addressed self-addressed envelope for your reply. (Released by Western Newspaper Union.) |