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Evening star. [volume] (Washington, D.C.) 1854-1972, June 19, 1947, Image 18

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Report to the Housewife
fi v Violet Faulkner -
Food Editor.
(This Article la the Third in a Seriea.)
One Sunday afternoon to San
Francisco I boarded a train and
• cnt across Bay Bridge to El Cerrito
. i call on some old college friends.
'Their little Spanish house was
charming, and through the scenic
window to the living room I caught
my first glimpse of their, lovely
garden to the rear.
I hope I can do it Justice. It’s
not a large garden, but when I tell
you all the different things they
grow there you’ll think they have
a small farm. The garden plot is
only 55 feet wide by 73 feet deep.
In front of it, shutting it off from
the street, is the “casita,” or little
house where they store all their
garden tools. It could easily be
finished off to make a perfect
"mother-in-law apartment.”
Along the fence on the north side
of the garden is a lace vine, sweet
peas growing 7 feet high, covered
over with blossoms of various col
ors; a rambler rose and an espa
ltered pear, peach and apple tree.
Curiously enough, they picked up
the idea for the espaliered trees
when they were on a sightseeing
trip to our own Mount Vernon.
The vegetable garden Is divided
Into five different bays at different
levels. The front bay grows arti
chokes and strawberries f inci
dentally we had both of these for
supper later on).; the second bay
contains sweet corn, beans and cu
cumbers: the third bay had a row
of tomatoes, and one each of pep
pers, radishes, carrots, beets and
an asparagus bed; in the fourth bay
were two young orange trees, a
green gage plum, a grapefruit tree
and was bordered in the rear by
boysenberries on trellises that were
Just beginning to ripen; the last
bay held a Royal Ann cherry tree,
a Tartarian cherry tree and an
espalicred peach tree. As one crop
is finished the ground ts fertilized
and made ready for the next, in
that way something is growing all
the time.
The lawn back of the house was
bordered on the north by flowers, a
Hale peach tree, grape arbor and an
apricot tree. Tucked in under the
trees was their outdoor fire place
with chairs and a table for outdoor
dining. A rose garden framed the
east side along with another peach j
tree, a rhododendron, a new redwood j
and Oregon grape. They also had!
a lilac bush but, I'm told, lilacs don’tj
do too well in California, the climate |
Is not cold enough for then-. They ;
told me of one woman whs r>-en took
ice cubes from her refrigerator to put |
around the roots to encourage their
growth and was really successful. i
un me soum siue were more roses
on trellises, a strawberry tree, an
olive tree, an azalea or two, and i
many, many varieties of fuchsia. In j
a little nook between their housej
and their neighbors grew many more !
varieties—some deep purple, others!
red and white, some deep red, or red
and purple and still more purple
and white. They were training them
to grow on trellises rather than drop
over, some of Ihe plants were 15
feet high, all dripping with beautiful
blossoms.
If you can imagine all this In;
technicolor with all the colors in
the spectrum from the brilliant pur- j
pies and reds of the fuchsias and j
roses to the lovely soft gray-green :
of the olive leaves, you can form an;
idea of this thoroughly delightful'
and charming garden. In the midst j
of all this lush growth and beauty, I
I asked my friend ‘Mac' why they1
i didn’t haw some of the gorgeous
' bright geraniums I had seen all
!over Berkeley and San Francisco.
1 she told me they wouldn’t bother
with anything “so common,” any
! one could grow geraniums, they were
! ;onsidered nothing better than weeds
! in California. They had dug theirs j
up and thrown them away.
It seemed a shame to leave and go j
inside, but when garden fresh arti- j
1 chokes and fresh picked strawberries •
| await you—well! there are com- ,
j pensations.
On the. home front this week |
there's a good selection of fruits j
and vegetables in spite of the un-1
certain weather conditions. Many;
of the fruits, especially berries, are;
in season such a short time it's well j
to take advantage of the fresh fruit;
while you can. Berries this week
include strawberries, blueberries,
blackberries and a few raspberries;
other fruits are excellent cantaloupe,
watermelon, Buig cherries, avocados, ;
citrus fruits and flrst-of-the-season j
Thompson seedless grapes from Call-1
fomia. There’s still some very fine
Jersey asparagus to be had, plenty i
of all kinds of greens, tomatoes, cu- j
cumbers, limas, beets, carrots, cab-;
bage and squash.
Meat continues high in price but,;
I'm told, there will be some splendid |
values in bulk cheese offered this
week, a 5-pound American loaf and
a mild Wisconsin cheese. The less
! expensive forequarter cuts of lamb
and veal will be among the better
buys in meat; frying chickens con
tinue plentiful, also pork loins, fresh
picnics and spareribs. There’s no
scarcity of the other cuts if you can
shut your eyes and not lot* at the
pr^pes.
* * * *
HERE AND TRERE: The latest
addition to the family of prepared
mixes is a hot roll mix. It’s a fully
prepared mix including yeast for
baking all types of homemade rolls
and bread. Just add water, that’s
all. . . . Did you know that frozen
whole, milk now is available regular
ly to armed forces hospitals in the
PacificNarea. ... A public health
expert declares that the major nu
trition problem in this country is
overeating. . . . Bound or two
piece buttonholes are best for jersey.
Worked buttonholes are likely to
stretch or even ravel. . . . The an
cient Mayas of Mexico made penicil
lan out of roasted green corn cen
turies before our modem wonder
drug was born in the laboratory.
The mold they grew on food, which
they called “cuxum,” successfully
cured many of their diseases. . . .
Have yonr butcher crack open all
soup bones, s.o the vitamins, min
erals, flavor and all nutrients in the
marrow can be released into the
soup stock. ... To remove fat from
hot soup stock, roll up a paper towel
tight and use this to blot up the
fat from the surface of the broth.
When the end is moist, snip it off
with the kitchen scissors and con
tinue removing fat with the dry por
tion.
_._/ _
tWhals Coohin
FRIDAY.
Buttered Lobster
Baked Potato Lima Beans
Raw Spinach Salad
Blackberries and Cream
Buttered Lobster.
2-pound lobster, cooked, or Salt and pepper
3 cups lobster meat. Lemon juice.
3 tablespoons butter.
Removed cooked lobster meat from shell and cut In pieces. Melt
butter, add lobster, and when heated, season and serve, garnished
with lobster claws. Serves 3 or 4.
SATURDAY.
Breaded Veal Chops
\Parsley—New Potatoes Corn-on-Cob
1 Banana Nut Salad
Lemon-Pineapple Custard Iced Coffee
, Lemon-Pineapple Custard.
>4 cup sugar >4 teaspoon salt
3 tablespoons flour 2 tablespoons lemon juice
4 cups milk 2 teaspoons grated lemon rind
4 eggs ' 1 cup crushed, drained pineapple
Combine sugar and flour. Heat milk to scalding and add to well
beaten egg yolks, salt, lemon juice and lemon rind. Add this mixture
to mixed sugar and flour, stirring to blend. Beat whites until stiff
and dry, Pour hot mixture into stiffly beaten whites and blend. Add
heaping tablespoon of pineapple to each of six to eight custard cups.
Pour in custard mixture. Place In a pan of warm water and bake In a
. alow oven. 325 degrees F.. for 45 minutes or until a clean knife Inserted
In the center comes out clean. Serve with crAnr If desired. Serves
6 to 8.
W-' -
Slow cooking with onions ond tomatoes is the secret of
the savory flavor . . .
SUNDAY.
Individual Swiss Steaks
Steamed Rice Harvard Beets
Cole Slaw
Cantaloupe a la Mode
Iced Tea
Individual Swiss Steaks.
1 round or arm steak. 1 inch >4 teaspoon pepper
thick Lard or bacon drippings
*4 cup enriched flour 1 onion, sliced
114 teaspoon salt 2 cups tomatoes
Flour for gravy
Cut steak into individual servings. Pound seasoned flour into
steaks. Brown in lard or bacon drippings. Place a slice of onion on
each steak and add tomatoes. Cover and cook in a slow oven (300 de
grees F.) for 1*4 hours or until tender. Serve on fluffy rice. Serves
4 to 6.
To make gravy': Remove the individual steaks. Stir'2 to 3 table
spoons flour Into hi cup water and add to the tomato liquid Cook.
6tirring constantly, until mixture is thickened. Boil 3 minutes. Add
more wate^or flour if needed. —By "VL“
Summertime is suppertiifie whether supper is served on the terrace, patio, or in the
dining room. Build your menus to suit the season—light and simple . . . These cottage
cheese rings are delightful! You'll find the recipe on this page.
Readers’ Clearing House
"ROBIN RED BREAST."
(From N. U. F., Washington.)
Child’s poem for Mrs. P. E. jr.
Perhaps following is correct:
Little Robin Red Breast
Sat upon a tree
Singing. "Here are cherries,
They are nice for me."
"Stop," said little Tommy.
"Don't you think I know
Those are Papa's cherries
And you'd better go?’
••Did your Papa make them?”
Cried the Robin Red.
••No," said little Tommy.
Hanging down hie head.
‘•"ome back little Robin.
You may have a few.
There's enough for Robin
And for Tommy, too.
(From Mrs. C. P., Silver Spring.)
Every night after my two little
girls are in bed I enjoy reading the
RCH. Concerning Little Robin Red
breast, I have a Mother Goose book
containing over 700 rhymes and I
enjoy it very much with my two
girls. It is published by Whitman
Publishing Co., Racine, Wis. I bought
the book at the 5 and 10 cent store.
Here is the poem:
Little Robinn Redbreast sat upon a rail,
Widdle-waddle went his head,
Wiggle-waggle went his tail.
Little Robin Redbreast sat upon a tree,
Up went Pussy Cat. and down went he;
Down rame Pussy Cat, and away Robin
Say-spittle Robin Redbreast, “Catch me If
you can." •
Little Robin Redbreast lumped upon a wall;
Pussy Cat lumped after him, and almost
got a fall. . . .
Little -Robin chirped and aang, and what
did Pussy say?
Pussy Cat aaid “Mew” and Robin Jumped
away. -
There Is also a 10-cent book called
“Animal Mother Goose" No. 911.
Very nice for little girls.
* * * *
CORN MEAL GRIDDLE CAKES;
WHITE LILACS.
(From Mrs. A. E. F.. Arlington.)
At last there Is a request that I
can answer, and am glad to do so,
as I have received so many helpful
hints and recipes on our page. This
is for the lady who wanted a really
GOOD recipe for corn griddle cakes.
This is one of the best.
Corn Meal Griddle Cakes: One
cup corn meal, boiling water, 4 table
spoons flour, 3 teaspoons baking
powder, % teaspoon salt, X scant
tablespoon sugar (or sirup), 1 egg,
1 cup milk or a little less.
Scald meal in just enough feoiling
water to cover it. Let stand five
minutes, then add flour, salt, sugar.
Thin to a batter with beaten egg
and milk, and add the baking powder
last, beating it In well. Cook at once
‘on a hot, well greased griddle.
And answering a request for a
poem. "White Lilacs," here it is:
WHITE LILAC8.
Who once has seen white lilacs, nevermore
Upon the alter of his heart shall keep
A place for things more lovely, though he go
Into a hundred garden lands and reap
A harvesting* of blooms whose petals hold
The embers of the sunset’s fires, and glow
Of purple twilights quivering with dew.
who once has seen while lilacs cannot
know
A thing more glorious to blind his eyes.
! A beauty lovelier to pierce his heart.
And though he tread the hills and seek
the plains,
Trail every silver stream and counterpart.
He shall come back to lilacs whispering
Beside a garden gate: pale lilacs white
Against the quiet stars-r-the loveliest poem
The gracious hand of God shall ever
write!
DANIEL WHITEHEAD HICKEY
* * * *
PASTY MASHED POTATOES
(From. Mr. G. B., Philadelphia.)
Being a mere man, this may not
carry much weight. It’s in regard
| to pastry mashed potatoes. To over
jcome these objections, when using
an electric mixer, use the water in
which potatoes have been boiled
instead of milk. Besides improving
texture and taste you use all the
vitamins, etc., lost in the boiling
process. A little experimentation
will produce excellent results, and
you’ll never go back to the milky
way.
* * W
ANCHORING BLANKET?
<From Mrs. J. V. K„ Greenbelt.) !
Having noticed many comments
on schedules, training, clothing, etc.,
for children, I am wondering if any
of the mothers who contributed
some of the fine articles can give
me some suggestions as to how to
keep blanket? on my 6-month-old
son while he is sleeping in his crib.
He works his way out of every
method I have tried. I am par
ticularly anxious to know of meth
ods • used successfully during the
winter months. Of course, I also
want to know about keeping him
covered with light weight blankets
in the summer. He sleeps on his
back. My pediatrician does not be
lieve in sleeping bags.
* * * *
ACKNOWLEDGMENT.
Information and requests sent
in by the following have been
forwarded to those for whom they
were intended:
Mrs. E. E. W., Vienna; Mrs.
J. C., Harrisonburg; Mrs. A. W.
H., Oakton; Mrs. O. H. R.,
Springfield; M. F. P.,- BeltsviUe;
Mrs. A. K. P., Mrs. K. K. L„ Mrs.
W. O., Mrs. M. L. J.. E. D. D.,
Mrs. T. E. A., Silver Spring; Mrs.
K. T. K„ Mrs. M. W. H„ K. F. R.,
Mrs. L. F. U., jr., Alexandria;
E. B., Mount Rainier; Mrs. L.
Mrs. W. W. H.. Mrs. M. K, Ar
lington; Mrs.' H. J. F., Hyatt.s
ville; Mrs. V. P., Bethesda; Mrs.
W. J. R., Mrs. A. W. H., Mrs. J. t
D. K„ River dale; Mrs. W. M. H.,
Miss C„ F. G.. A. R.. Mrs. L.
A. M., Mrs. P. T. G., Mrs. E. M.
McH., Mrs. A. G. L. T., M. D.,
Mrs. E. P. L., Mrs. J. D., L. M. W„
Mrs. E. S. C„ Mrs. R. P. R., Mrs.
D. M. B„ Mrs. J. H. G., F. B. T.,
Mrs. R. L„ Mrs. G., M. F. A.,
L. G. S., Mrs. V. B„ Mrs. W. T. S„
Mrs. T. J. D., Mrs. A. H. K.. Mrs.
J. W. D„ Mrs. J. W„ Mrs. K. R.,
Mrs. H. L. O’N.. Mrs. V. Mrs.
V. H. S., Mrs. R. J. R., Mrs. W. E.,
Miss S. C. C., Mrs. P. L. R.,
M. M. M., Washington.
Our thanks to these readers,
whose contributions were similar
to others previously received:
Mrs. L. E. D., Silver Spring, and
E. C. P., Washington.
* * * *
“THANK YOU” NOTE,
(From Mr. B. H. R., Washington.)
There were so many answers to
my SOS for help because of shirt
trouble!s I’m sorry I didn't have
enough shirts so each lady could
“fix” one. However, my apprecia-,
tion is just as great and I found
among the answers the very satis
factory services I so needed. Please,
gracious ladies, accept my thanks
for your response and my thanks
to RCH for making it all possible.
* * * *
SCORCH SPOT.
(From Mrs. J. M„ Washington.)
I’d appreciate knowing how to!
remove a rather severe scorched;
spot from a chambray, blue and
white striped dress.
* * * +
COVERING GREASE SPOTS.
(From Mrs. W. M. A., Bethesda.)
I had paper, then cold water paint
in my kitchen; the paint washed no
better than the paper as far as
grease spots were concerned. After
repainting several times, over the
grease splots (they didn't seem to
come through >, I decided to try
enamel as it seemed I was forever
cleaning in my kitchen, and it al
ways looked awful. I had a painter
come and do the job right, and I
selected the nearest color in enamel
to what was already on the walls in
cold water piaint. It covered per
fectly, with no ill effects whatso
ever. It is a year this spring since!
we did this and the kitchen, now!
being truly washable, looks as bright
and clean as the day the painter
finished with it. I do hopie this
helps you. By the way one well
known piaint store in town advised
me that such a thing could not be
done (enamel over cold water piaint)
and still another said it could be
done perfectly. So you see there
are some differences in opinion on
the subject.
W W * ¥
NAME OP BOOK.
(From Miss A. K. Z., Washington.)
A. K. S. in a recent paper re
quests the name of a book about a
missionary to Africa called by the
natives The White Mother. I think
she refers to Mary Slessor of The
Calabar.
* * * *
PARTY HELP
(from Mrs. R. M. M.. Arlington.) !
I am planning on giving my little;
girl, almost 7, a party on her birth-!
day. Having three children within
four years, left me without any
time for entertaining, so I can hon
estly say that I don’t know very
much about giving parties.
Any suggestions as to games, re
freshments, etc., will be appreciated,
I have been thinking of giving
her, as a present, a wading pool,
and would like to know if any of
you readers have had any experi
ence with these? Would it be a
good idea, if I decided on one, to
ask the invited children to bring
their bathing suits, so that all could
join in the fun? Any help on this
will be welcome.
I have been a faithful reader, for
a long time and can say that RCH is
easily the most interesting part of
The Star.
* * * *
AIR COOLED MOTORING.
(From Mrs. D. F. A., Arlington.)
To Mrs. F. A. R... Washington
who offered a suggestion for ‘‘air
cooled motoring." Dry ice is a form
of carbon dioxide, a gas which will
not support life. Dry ice in a closed
car would so saturate the air with,
carbon-dioxide as to prove injurious
to the occupants. You may properly
be glad you had not tried this
method of keeping cool. Ordinary
ice frozen water, in a small tub
or bucket has been used satisfactor
ily to make a hot trip more com
fortable.
* * *
CAKE FROSTING.
(From G. B., Washington.)
“Fools rush in where Angels fear
to tread." So I do occasionally ex
periment with cooking. Recently
when in a hurry to frost a cake
I hit upon a very easy method which
I am happy to pass on to'you. When
the cake is baked just before re
moving from the oyen lay four or
five milk chocolate bars on top of
cake. Close oven door and in not
more than 30 seconds, the chocolate
will be soft. Remove cake from
oven and with spatula spread soft
ened chocolate evenly over top of
cake. Allow cake to remain in pan
until cold. This method is saving
in material and time because there
is no sticky frosting bowl to scrape
and wash.
Contributions and requests
must be accompanied by the
sender's full name and address.
We will withhold both and use
only initials. Please address
mail to the Readers' Clearing
House, Woman’s Page, The
Evening Star, Washington 4.
• Views expressed in the Clear
ing House are not necessarily
those of The »Star and, as it
is obviously impossible for us
to t6st all recipes submitted, we
cannot assume responsibility
for them. Betsy Caswell
, Recipe Roundup
Kidneys
This Is a fine French dish that Is
also easy on the finances. .
Wash about 8 lamb’s kidneys, re
move the fat and membrane, quar
ter them and sprinkle with lemon
Juice. Heat 3 tablespoons of butter
in a pan and in it saute a cup of
chopped celery and M cup chopped
onion. Add the quartered kidneys
to this and let them brown, covered,
over low heat for about five minutes, j
Then stir in, slowly, a tablespoon!
of flour and a cup of hot stock or
bouillon. Add % pound of fresh
mushrooms, brushed and chopped.
Simmer, covered for a bout 20 min-;
utes. Then season with salt, pepper J
paprika, and a tablespoon of i
chopped parsley. If you like, add
a fillip of sherry, just before j
serving. I
Pound Cake
Pound cake from Maryland is
about the best there is. Sure, we’re
sticking our necks out. And this is
why—see if you can beat this one: ]
Beat the yolks of 5 eggs and add
to them a cup of sugar and a cup j
of melted butter. Sift 1% cups;
flour with 14 teaspoon salt and 4
teaspoons baking powder. Add
gradually to the egg mixture, al
ternating with 4 cup of milk.
Flour lightly a cup of raisins and 1
Vi cup chopped citron and add them j
to the cake mixture, blending well..
‘Last, fold in the stiffly beaten egg
| whites and turn the batter into a
; greased loaf pan. Bake iri a mod
I erate oven for 50 to 60 minutes—
until a straw comes out clean.
This pound cake needs no icing.
It is at its best with just a dusting
of powdered sugar sifted over the
top. It’s perfect when sliced thin.
; with spiced ice tea or lemonade.
Lamb
For the Sunday lunch consider a
3-pound shoulder of lamb braised
and served in a delicious sauce in
which thick sour cream plays a part.
Heat 2 tablespoons fat in a skillet
that has a tight-fitting cover. Re
move all veins and fat from the
lamb and cut the meat into cubes.
Salt and paprika these and then;
brown them in the fat with 2 medium
onions, chopped. Cut up enough
j fresh tomatoes to make 2 cups and
[ add this to meat and onions. Throw
j in a little minced parsley and some
fresh rosemary leaves, minced.
Cover and cook slowly on top of
j stove for about 2 hours. If you find
: the meat getting too dry, add a very
■ little water. Stir in a cupful of
thick sour cream just before you are
; ready to serve the lamb, blending
• it In well with the juices in the pan. j
(S
Stuffed Peppers
A healthy and delicious main
luncheon course for a summer's day
consists of green peppers stuffed
with cottage cheese. Not, new, of
course, but the secret of success
is in the flavoring of the cottage
cheesi. These are a specialty
around our house and this is how
we make thfm:
Wash the peppers, of course, cut
off the tops and remove the seeds.
Mix the cottage cheese with just
enough cream to make it into a
smooth paste but it must be on the
stiff side, rather than runny.
Now, work into it a little cayenne,
a fewT drops of Worcestershire sauce,
salt and pepper. Mince a few chives
or shallots and work them in, too.
Last, add just a suggestion of dill—
either the dried or fresh leaves.
Stuff the peppers ,well with this
mixture, packing them tightly.
Then put them in the icebox for
an hour or more and when ready
to serve, slice .them in half-inch
slices. Arrange on beds of water
cress, dust with paprika and serve.;
with or without tart mayonnaise. 1
Salmon
A favorite of ours is cpld boiled
salmon, with a green-tinted cu
cumber mayonnaise. It is simple
to prepare, but worthy of the fan
ciest dinner party.
Of course, if you have rich friends!
who flsh the Restigouche and other j
famous salmon rivers and send voui
a silvery beauty all packed in ice :
as a present—then you've got. the!
finest there is. Otherwise, you 'll j
have to make do with the fresh
Eastern or Western salmon found,
in the fish market.
Get a 3-pound piece of salmon,
whole. Wrap the piece in a square j
of cheesecloth and plunge it into,
boiling court bouillon. After five!
minutes, reduce the boiling to a j
mere simmer and cook slowly until’
fish. starts to fall away fronj the j
bone. You can allow 10 minutes!
per pound.
Remove the fish to a dish, take;
off cheesecloth carefully and peel
off skin. Sprinkle fish with lemon
juice, rewrap firmly in cloth and set
to chill. When ready to serve, un-;
wrap, put on platter and garnish1
with lemon wedges and parsley.
Serve with mayonnaise to which
chopped cucumber and a little
green coloring have been added.
Court bouillon consists of a little
chopped carrot, onion, celery and
parsley with 2 tablespoons butter,
6 peppercorns, 2 cloves, a bay leaf,
a tablespoon salt and 2 tablespoons
vinegar in 2 quarts of water.
Summer’* the *ea*oo for cool
looking, fresh-feeling shoes.
And ErtitA Jettick has the
white you love in lots of eye
taking styles, all destined to
give your feet a happy,
healthy season.
Luxor *9**
. The Chef Says—
Another peach season will sooni
be in full swing when the fruit j
comes rolling in from the South to I
markets all over the land. There are |
dosens and dosens of ways In which j
to serve peaches—in shortcakes,
tarts, pies, fritters, dumplings, re
freshing drinks and so on.
There is nothing better than a
dish of freshly-sliced peaches, driz
zled with a little lemon juice and
dusted with powdered sugar, to end
a summery lunch or dinner—or as a
breakfast fruit, for that matter. And
there will be the thrifty housewives
who will make peach preserves,
spiced and pickled, peaches and who
will brandy them and can them.
Here are some of my favorite peach
recipes. First and foremost, of
course, comes the famous PEACHES
MELBA, created in honor of the
great opera singer by no less than
the famous EscofBer himself. It is
Interesting to note that the original
recipe which he included in his
“Guide to Modem Cookery,” pub
lished in 1907, differs somewhat
from the one which he includes in
his last work, “Ma Cuisine," pub
lished in 1934. So it wpuld appear
that even the greatest masters do
not hesitate to make changes in
time-honored recipes, if they feel
the result will be improved. This is
the 1934 recipe from “Ma Cuisine:”
“Choose tender peaches that will
not cling to the stone. Plunge them
in boiling for one minute; remove
them with a skimmer, and douse
them in ice water. Slip off the skins.
Put them on a plate, sprinkle them
with sugar and set them to chill.
Have prepared some vanilla ice
cream, very soft and creamy, and a
puree of fresh raspberries. Put a
layer of ice cream in a false bot
tomed dish (the inner compartment
of which holds crushed ice) or in a
| cut glass dish. Lay the peaches on
| the ice cream, and cover them with
! the raspberry puree. The puree may
be mixed with a little whipped cream
or simply raspberries and powdered
' sugar.”
A -FLAMING PEACHES” DES
i SERT is made by stewing, or rather,
poaching, some peeled peaches in a
sirup made by combining 2 cups
sugar-water sirup with 1 cup part
wine and 2 tablespoons arrowroot,
diluted with a little port wine. The
arrowroot will thicken the sirup.
Chill the peaches and when ready
to serve, pour over them a glass or
so of brandy, ignite It and serve the
peaches flaming.
Let’s try a PEACH UPSIDE
DOWN CAKE as a change from the
more usual peach shortcake or
peach cobbler.
Melt 3 tablespoons of butter In
a shallow baking pan and add to
it 6 tablespoons brown sugar—and
let the mixture simmer until It
| coats the bottom of the pan evenly.
Lay a thick layer of peeled, sliced
and stoned peaches on top of the
sugar sirup. The peaches must be
very ripe.
jvxaae a Daiter oy Dealing ■*, cup
butter to a cream and beating in
14 cup sugar. When the mixture is
fluffy, add the yolk of 1 egg and
beat to a froth. Sift 1 cup flour
with 114 teaspoon* baking powder
and a little salt and add to first
mixture alternately with 14 cup of
milk. (Begin and end with the
flour.)
Beat all thoroughly. Then, fold in
the stiffly beaten egg white. Pour
the batter carefully over the
peaches and bake in a moderate
oven until the cake is brown. About
25 minutes should be enough. You
can see if a straw comes out clean
to be sure it is done. Turn out
onto a platter and serve with plain
or whipped cream.
To make MACAROON STUFFED
PEACHES: Peel and stone 4 large
freestone peaches — don’t cut in
halves, dig stone out from the top.
Scoop out a few spoonfuls of pulp,
mashing very fine. To this add 6
macaroons, rolled to a powder, and
2 stiffly beaten egg whites. A little
almond extract is good, too. Stuff
peaches with this mixture, put them
in a pan with just enough water
to keep them from burning and
bake until just soft, but do not let
them lose their shape. Take them
from the oven, top with meringue
and brown this slowly in the oven.
Serve at once. *
For a simple PEACH FROZEN
CREAM use V/4 cups peach pulp,
mashed fine. Mix this with a table
spoon of lemon Juice and *4 cup
sugar. Add a pinch of salt and a
teaspoon of lemon or almond ex
tract. Fold in 1?4 cup* whipped
cream and freeze for three hours
in refrigerator. Stir twice during
the freezing period.
Salad Rings
2 cups cottage cheese.
% teaspoon salt. *
1 teaspoon sugar.
1 teaspoon lemon juice.
ti cup light cream.
1 tablespoon gelatin.
14 cup cold water.
Lettuce or other salad greens.
Fruit or vegetable salad.
Combine cottage cheese, salt,
sugar, lemon juice and cream.
Sprinkle gelatin over the water.
Let stand for a few minutes or
until softened. Place over boiling
water until dissolved.
Stir into cheese mixture.
Pour into Individual ring molds
or in one large ring mold rinsed
in cold water. Chill until Arm.
Unmold on lettucefor other greens.
Fill center with fruit or vegetable
salad. Six servings.
^evf^ct for Picnic*
*■
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