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•:Log Gabin...a Family Breakfast Tradition*
Generations of ’American youngsters have smacked their lips
over Log Cabin Syrup’s real maple flavor—the result of artfully
blending sugar with real maple sugar. Just try it and you will
know why it’s America’s favorite maple-flavored syrup.
Log Cabin Syrup comes in convenient 12, 24 and 36 oz. sizes,
Tested and approved by General Foods Kitehens
20
HOW
The
Fruit tarts are a favorite
in Europe. Now a British
girl shows how you can
do them in your kitchen!
Sheila John of Britain came recently to This
Week’s kitchen to show us her way of making
a flan. A flan, let me explain, is nothing in the
world but an open face fruit tart made in a flan ring.
And what is a flan ring? It is a round, bottomless
metal frame which is placed on a baking sheet and
lined with pastry. In England and the Continent
flans are available in every equipment store, and in
various sizes. In the United States flans are stocked
only in those special shops which handle gourmet
cooking utensils. But the good news is you can
make a flan without a flan ring!
I met Sheila John in Minneapolis early fall just
before her return to London. She was giving a flan
demonstration. "Stop in New York,” I suggested.
"Come to This Week’s kitchen and show us how it’s
done." American women I knew would love this
continental way of a fruit tart. On second thought
we said, "No, we haven’t a flan ring, almost nobody
has." "Never mind,” said Sheila. "You have
aluminum foil.”
v
Arriving in Wonderland
This Sheila is of Llanelly, South Wales. She
came to the United States just a year ago, feeling,
as she told me, like some Alice who had broken
through the Looking Class. Coming here was her
greatest excitement since receiving her B.S. degree
in Household Science from London University.
It happened this way— when America's General
Mills acquired Lathaq Foods in Bromborough,
Cheshire, a cake mix and cereal firm, Sheila read
the news and noted that there was a place open for
a trained English Home Economist to direct the
test kitchen.
Sheila went after that job and got it too, and more
than she expected. She was brought to the United
States for a year of training. Here Sheila worked in
the company’s many departments. First came ex
perimenting with the various products. Next a
grounding in photography. She learned about prod
uct quality. She spent several weeks in the home
making kitchen where cookbooks are prepared. She
worked with new products, creating ideas for adver
tising and publicity. This training was aimed-as a
background to be adapted to the English cook’s way
of thinking.
Vice versa, Sheila translated from her English
food experience new ideas for use by American
homemakers. In This Week’s kitchen our food
THIS WEEK MoaoilK* / Jaraory IS, 1941