Evening star. [volume], February 22, 1959, Page 25, Image 177

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
Plain, Cook It Fancy
frequently are given an extra touch. And so I discovered
at dinner in a Fort Smith home. There I met mashed
potatoes beaten feather light and made noble by the
addition of finely minced chives and parsley.
Desserts are invariably rich and homemade. A spec
tacular over the years is Mrs. Carroll’s frozen lemon pie,
a recipe of her own devising. I heard about this pie in
nearby Little Rock. Women all around the state have
had word of its goodness and continually ask “How is
it done?” Mrs. Carroll didn’t choose to tell. It was my
lucky day when she gave me the recipe. But I was even
more interested in her broccoli casserole.
The morning I sat on a high stool taking notes in
Mrs. Carroll’s kitchen, she was preparing a cocktail
You can tell by the heavenly
its real Italian-stvle spaghetti!
(and what heavenly, heavenly flavor!)
Kraft helps you make it with herbs and spices—like the experts do! ** ,«• '
1. Just get out a can of tomato paste or sauce. \ «
2. Get out a package of Kraft Spaghetti Dinner. It gives you: \ *; *
Herb-Spice
Grated Parmesan Cheese
High-Protein Spaghetti
3. Only 15 minutes cooking time—and you’ve got spaghetti that almost §| s §§| ’' ;
speaks Italian! Four good helpings. (With more sauce because ,
you add your own tomato paste.) Try it! " *•
Kj—JC irf»t l—.
dunk for an afternoon “doings.” She kept tasting, so
did I. She tastes as she cooks, as most culinary artists
do. But as near as 1 could figure the recipe is this: In a
blender combine one 8-ounce package softened cream
cheese with one 2 V4-ounce jar capers in vinegar, drained,
one 2-ounce tube anchovy paste and % cup beer. Blend
until smooth. Thin further with beer, if desired. Yield:
IV4 cups dip. This, she told me, is her most popular
dunk to serve with potato chips and those crisp corn
chips so liked throughout the Midwest and in Texas
and New Mexico.
“Everybody here talks about dieting,” Mrs. Carroll
said, “but they still love their desserts. And eat them
too!” she added jubilantly. Next to her pie the popular
By CLEMENTINE PADDLEPOItO
This Week Food Editor
fancy is this charlotte russe. This recipe, she was careful
' to say, was taken from the Junior League of Memphis
Cook Book.
Mrs. Carroll is home economics trained and started
catering after her husband’s death. Her hobby is flower
• arranging. Her party tables are always made beau
tiful by her own hands and in summer she uses flowers
from her kitchen garden.
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FOR Reel PCS CKKWuam.
25