by Clementine Paddleford I
BE FESTIVE, yes. but careful too of the scarce foods.
Traditionalists want their mince pie. but why not make
it one crust? Then just before serving, sprinkle over one
cup of shredded Cheddar and place under a preheated
j broiler, four inches from the flame, until the cheese melts
and lightly browns. Eat the pie hot.
Give the coverless apple pie a sprinkling of brown
sugar before its oven sojourn. This gives the apples a heat
kissed appearance and takes away that insipid look of the
j pale fruit; a crisp crunch for the fork.
Leftover fruit cake? Cut in fingers and ice with a lemon
frosting. A tip in time is the fruit-cake pudding: steam left-_
over pieces of cake in top of the double boiler; serve with a
hot custard sauce. To use the last of the cake crumbs, com
bine half and half with stale bread to make a fruited pudding
delight or a fruit-cake Betty.
R«a«t the holiday meats at moderate temperature and
reap these rewards: more servings per pound (due to less
shrinkage), more savings on fuel (about 20 per cent), and
much better flavor, the meat more juicy and tender.
After the roest makes its final table appearance, use the
| flavorsome scraps to add savour to a vegetable casserole.
Stuff the prune for a sweet bite. Cook, drain, seed, then
fill cavity with chopped nuts and celery, moistened with
| mayonnaise. Men like the prunes stuffed with deviled ham
i mixed with finely chopped green pepper.
Hggnog left in the bowl? Thicken slightly with corn
starch by cooking in double boiler to make a rich pudding
sauce for the fruit cake crumbles.
Crumble nut meets without waste. Place between a
fold of waxed paper, crush with a rolling pin. Dried-out
candy in the bowl? Give it the rolling pin treatment, and
use the sweet dust as a sprinkle for a custard pudding.
Don't waste that leftover gravy, add it to stews, to hash.
■ croquettes or a casserole dish.
Forgot those assorted little sandwiches you pass at the
tea and punch parties. Use the open-faced canape with a
potato-chip base. Or pile savory spreads on big carrot curls
or thick cucumber slices. Mushroom caps, canned or fresh,
make convenient holders to fill with well-seasoned mixtures.
Some iyokieA yo
wi a (riy- uwtAj...
(thatA juAt keafthy.
Aeljy eoopAMA lou).
Some empty. MaIiM. ok the, ^t/ayu
(j^At cjetCtny uAed to WajO etjjUAjommfc).
BUT mote (rained ejo ^<n (sJe'i&e'iJ} than,
any oth&i'3aly ~Fovdt>! So ,sk tlie doctor
about starting your tot on good-tasting Gerber’s Cereals—often the
very first solid food after milk. When the time comes for Strained
Foods—and later Junior Foods—continue with the baby favorites
more doctors approve—Gerber’s Fruits, Vegetables, Meat-combina
ONE MOTHER TO ANOTHER
Many mothers write that Gerber’s Junior Foods give
baby variety with less leftovers. Why? Because of
the same size container at this same low price as
Gerber’s Strained Foods.
For FREE SAMPLES o/ Gerber’s~l Cereals, write to
Gerber's, Dept. 1612-7, Fremont, Mich.
HtfMONT MICH OAKLAND. CAL
1 3 Cwtoli • It Stroinod Foods • 13 Junior Foods
xml | txt