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UNCHES and
EUNCHES
recipes, 35 meal plans

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 LUNCHES
AND
BRUNCHES

Better Homes and Gardens

MEREDITH PRESS
BETTER HOMES AND GARDENS CREATIVE COOKING LIBRARY, FOURTH PRINTING
©MEREDITH CORPORATION, 1963. ALL RIGHTS RESERVED
PRINTED IN THE UNITED STATES OF AMERICA
 Contents
Lunches
Spectacular salad luncheons
Sandwich luncheons
Vegetables for variety
Star a swank souffle

Hearty midday meals

Lunch-box favorites
Low-calorie lunches

Brunches 30
The all-out brunch

Weekend-guest brunches

Recipe roundup. . . . 42
Show-off salads
Fruit fix-ups
Lunch-and-brunch meats
So-delicious cereals
Eggs in exciting ways
Breakfast breads
Pancakes and waffles

This seal means recipe goodness!

Every recipe in this book is
endorsed by Better Homes & Better
Gardens Test Kitchen. Each
food was tested over and
Home
over till it rated superior —
in practicality, ease of prep-
TEST
aration, and deliciousness. KITCHEN

Copenhagen Breakfast - wonderful!

{
— For good company, a grand "Good Morning" —
swirly Danish Coffee Ring (page 38), served with
ham and mellow cheese, eggs cooked to order, hot
coffee. Not enough? Pass Spiced Porridge, fruit.
'
mm
"i nw tji iirii r'-.
 7

Lunches
When you entertain the bridge club
at noon or have a few friends in

for luncheon, enjoy your chance to

go all-out on feminine favorites -
which run the gamut from a
spectacular souffle to an unusual
soup-and-sandwich combination.

And for the family, here are hearty,

quick, and make-ahead lunches.

Scan our lunch-box ideas, too (all

sturdy meals — plus a surprise!).

Pick up tips for dieters— pretty
garnishes that add in eye appeal,
easy "low-count' recipes for midday.
'

Midsummer magic — that^s July Jubilee

\
— For a cooling patio lunch, serve Party Chicken Salad topped
with a "daisy" in full bloom. Trim your salad platter with
bright red Firecracker Plums and refreshing honeydew.
Hot Twist Rolls, made quick from a mix, are a tasty ac-
companiment. For dessert, offer Strawberry Ice-cream
Meringues. And don't forget sparkling Pink Lemonade —
chill and pretty accompaniment to any summer meal.

\\^ (^^
8

Firecracker Plums
Spectacular 1 8-ounce package cream
cheese, softened
M cup chopped California walnuts
12 ripe red plums

salad Combine cream and dash

cheese, walnuts,
salt. Halve plums; remove Put halves
pits.
together sandwich-fashion with cheese

luncheons mixture, letting cheese ruffle out at sides.

Twist Rolls
Prepare plain or rich dough from 1 pack-
age hot-roll mix let rise according to pack-
;

Strictly ladylike — these! Whip up a fabu-

age directions. When ready to shape, roll
lous salad, team it with piping-hot quick
the dough on lightly floured surface in an
bread, cooling dessert and refreshing
18x6-inch rectangle (about }/^ inch thick).
drink. You're set for a patio party.
Cut in 6-inch strips, ^
inch wide. Bring
both ends of each strip together; pinch
ends to seal, then twist strip twice.
Place rolls about 1}^ inches apart on
greased baking sheet, pressing down on
July Jubilee (page 6) ends. Cover, let rise again according to
package directions. Bake at 400° about 12
Party Chicken Salad minutes or till done. Brush tops of warm
Firecracker Plums rolls with butter. Makes 2 dozen.
Honey dew Wedges
Twist Rolls Butter Strawberry Ice-cream
Strawberry Ice-cream Meringues
IVIerin^ues
Pink Lemonade
Meringue Shells:

3 egg whites
1 teaspoon vanilla
H teaspoon cream of tartar
Party Chicken Salad Dash salt
1 cup sugar
2 cups coarsely diced cooked chicken
2 tablespoons lemon juice
1 pint strawberry ice cream
H teaspoon salt
1 pint strawberries, sliced
1 cup sliced celery
1 cup seedless white grapes
Have egg whites at room temperature. Add
2 hard-cooked eggs, chilled and
vanilla, cream of tartar, and salt.Beat till
chopped
frothy. Gradually add sugar, small
a
K cup mayonnaise
14 cup halved or slivered blanched
amount at a time, beating till very stiff"
almonds, toasted peaks form and sugar is dissolved.
Cover cooky sheet with plain ungreased
Sprinkle chicken with lemon juice and salt paper. Makes 5 large meringue shells, us-
chill several hours. Add celery, grapes, ing about }/2 cup mixture for each. Shape
chopped eggs, mayonnaise, and almonds; with spoon to make shells. Bake in very
toss lightly. Season salad with salt to taste. slow oven (275°) 1 hour. F"or crisper me-
Serve in lettuce-lined bowl. Serves 4 to 5. ringues, turn off heat; let dry in oven
Daisy trim: Quarter 2 hard-cooked (door closed) about 1 hour.
eggs lengthwise. Remove yolks; sieve. Ar- Fill cooled Meringue Shells with ice
range whites for petals; center with yolks. cream; top with sliced strawberries.
 Salad luncheons

Cheese Bread Sticks

1 package hot-roll mix
Western Company Lunch 1 cup shredded sharp process cheese
1 tablespoon poppy seed
Cantaloupe Balls
Blue-cheese Dip Prepare dough according to package
roll

Crab Louis directions;add cheese and poppy seed.

Cheese Bread Sticks Butter After dough has risen, divide in half. On
Green and Ripe Olives lightly floured surface, roll each half to
Marmalade Dessert Pancakes 10x6 inch rectangle. Cut each rectangle in
Iced Tea twenty 6-inch-long sticks.
Place on greased cooky sheet. Brush
with melted butter. Let rise till double (30
to 45 minutes). Bake in hot oven (400°) 10
minutes or till done. Makes 40.
Blue-cheese Dip
Marmalade Dessert Pancakes
1 8-ounce package cream cheese
4 ounces blue cheese, crumbled Sift 1 cup sifted all-purpose flour with 3

H cup evaporated milk teaspoons baking powder. 1 teaspoon sug-

3 tablespoons chopped pimiento ar, and 3^ teaspoon salt. Beat 1 egg slight-
H cup chopped green pepper ly; add 1 cup milk; 3^ cup light cream,
H teaspoon garlic salt and 2 tablespoons melted butter; add
flour mixture, beat smooth.
Soften cream cheese; add blue cheese; beat
Bake 6-inch cakes on lightly greased
tillcreamy. Stir in remaining ingredients.
griddle. Spread each cake with marmalade,
Chill the dip until ^2 hour before serving.
roll up (see below). Keep hot in chafing
Serve with melon balls. Makes 2 cups.
dish, along with spiced peach halves. Pass
Orange-Honey Butter. Makes 10.
Crab Louis
Louis Dressing: Orange- Honey Butter: Cream 1 cup
soft butter or margarine. Gradually beat in
1 cup mayonnaise or salad dressing
3^ cup honey. Blend in 1 tablespoon grated
Kcup whipped cream, whipped
orange peel. Mound high in serving bowl.
Hcup chili sauce
Sprinkle top with grated orange peel.
Hcup chopped green pepper
Hcup chopped green onion and tops
1 teaspoon lemon juice
Use paper towel to roll pancake
1 large head lettuce
2 to 3 cups cooked crab meat, or
H
2 6 -ounce cans, chilled
2 large tomatoes, cut in wedges
2 hard-cooked eggs, cut in wedges

Louis Dressing: Combine first 6 ingredi-

entsand salt to taste. Chill.
Line four large plates with lettuce. Shred
rest of lettuce,arrange on top.
Remove bits of shell from crab. Reserve
claw meat leave remainder in chunks and
;

arrange atop lettuce. Circle with wedges of

tomato and egg. Dash with salt. Pour 3^
cup Louis Dressing over each salad. Sprin-
kle with paprika. Top with claw meat.
Pass remaining dressing. Serves 4.
10 Salad luncheons

Pineapple Pickups — in the shell

Real Cool Cooking

Hot Tomato Appetizer

Chicken in Cheese Shell
Fresh Pineapple Pickups
on Chipped Ice
Iced Tea

Hot Tomato Appetizer

1 No. 2 can (2H cups) tomato juice
H cup finely chopped celery Quarter the pineapple, leaving top on. Cut
2 tablespoons finely chopped off core. With grapefruit knife, cut fruit from

green onions and tops peel close to the eyes of pineapple.

Slice crosswise. Zigzag by pulling alternate
2 teaspoons soy sauce
pieces to opposite sides. Serve atop chipped
1 teaspoon Worcestershire sauce
ice; trim with garden flowers or fresh berries.
M teaspoon curry powder

Combine all ingredients. Salt to taste. Heat

through, about 5 minutes. If desired, float
thin cucumber slices. Serve hot with crisp
crackers. Makes 5 servings. Luscious Fruit Lunch

Chicken in Cheese Shell Bacon-wrapped Olives

Grilled
Bing Cherry Mold
1 cup sifted all-purpose flour
Fresh Bings Pineapple Slices
H teaspoon salt
H cup shortening Cmried Chicken Sandwiches
H cup shredded sharp process Walnut Cream Roll
American cheese Iced Coffee
3 to 4 tablespoons cold water

IM cups cubed cooked or

canned chicken
1 8^ -ounce can (1 cup) pineapple
tidbits, drained Curried Chicken Sandwiches
H cup chopped California walnuts
8 slices buttered toast (trim crusts)
K cup sliced celery
8 large slices or 3 cups cubed
H cup dairy sour cream
cooked chicken
H cup mayonnaise
1 H cups salad dressing
Yz cup chopped celery
finely
Make a cheese pastry shell of first five in-
Yi cup and tops
sliced green onions
gredients, adding ]/\ (^^P oj cheese with short-
1 Yi teaspoons curry powder
ening (save remaining cheese for top). 1 teaspoon salt
Bake in 8-inch pie plate at 450° for 8 to 10 Dash pepper
minutes. Cool. C-ombine chicken, pineap-
ple, nuts, and celery. Blend sour cream and Arrange toast on baking sheet; cover with
mayonnaise and add %
cup to chicken mix- chicken, sprinkle with salt and pepper. Cut
ture;mix well. Spoon into pastry shell. each sandwich in half diagonally. Mix re-
Spread remaining sour-cream mixture maining ingredients; spread over chicken
over top. Sprinkle with reserved cheese. to edges of toast. Bake at 375° for 15 min-
Chill. Trim with ripe-olive slices. Serves 6. utes. Makes 8 servings.
 Salad luncheons 11

Bing Cherry Mold Walnut Cream Roll

The top layer is sparkling, clear gelatin; below — It's tender nut cake, rolled around whipped
a creamy layer, whipped airy-light and filled cream —
with fresh Bings, crisp almonds — 4 egg whites
K teaspoon salt
2 3-ounce packages cherry- or black- 1 teaspoon vaniUa
cherry-flavored gelatin }/i cup sugar

2 cups boiling water • • •

1 cup cold water 4 egg yolks

2 teaspoons lemon juice J4 cup sifted all-purpose flour
2 tablespoons cooking sherry ]/2 cup chopped California walnuts
• • • 1 cup whipping cream, whipped
1 cup dairy sour cream and sweetened
2 cups pitted, halved fresh
Bing cherries Beat whites with salt and vanilla till soft
^ cup chopped blanched peaks form. Gradually beat in sugar, beat-
almonds, toasted ing till stiff" peaks form. Beat yolks till thick
and lemon-colored. Fold yolks into whites;
Dissolve gelatin in boiling water add cold; carefully fold in flour and nuts. Grease and
water and lemon juice. To 1 cup gelatin mix- flour bottom of 153^ x \Q}/2 x 1 -inch jelly-
ture add the cooking sherry pour into a 2-
;
roll pan. Spread batter evenly in pan.
quart mold and chill till set. Bake at 375° for 12 minutes or till cake
Meanwhile, chill remaining gelatin till springs back when touched.
partially set, then whip till fluffy; fold in Immediately loosen sides of cake and
sour cream, cherries, and almonds. Pour turn out onto towel sprinkled with sifted
atop gelatin layer in mold. Chill till firm, confectioners' sugar. Starting at narrow
about 5 hours or overnight. end, roll cake and towel together; cool on
Unmold on chilled platter. Circle with rack. Unroll; spread with whipped cream.
fresh Bings, sliced pineapple, romaine. ReroU cake; chill.
Pass bowl of sour cream mixed with may- At serving time, top cake roll with
onnaise and sprinkled with toasted al- whipped cream and walnut halves if de-
monds. Makes 10 to 12 servings. sired. Slice in 8 to 10 servings.

Two-toned salad is Bing Cherry Mold — cherry -flavored

Cooling luncheon salad gelatin makes both layers. Serve this beauty on a chilled
platter, circled with groups of pineapple slices and Bings.
 Ginger Fruit Freeze
1 3-ounce package cream cheese
3 tablespoons mayonnaise
1 tablespoon lemon juice
M teaspoon salt
H cup chopped preserved kumquats
H cup dates, cut up
]4. cup quartered maraschino cherries

1 9-ounce can crushed pineapple,

drained
2 tablespoons finely chopped
candied ginger
1 cup whipping cream, whipped
K cup toasted slivered almonds

Soften cream cheese; blend in next 3 in-

and ginger. Fold in
gredients. Sitr in fruits
whipped cream. Pour into 1 -quart re-
frigerator tray. Sprinkle with nuts. Freeze
firm. Makes 6 to 8 servings.

Kona Banana Bread

Salad luncheon tastes as cool as it looks.
Cream ^ cup shortening with 1 cup
Ginger Fruit Freeze complements chilled sugar till light. Add 2 eggs, one at a time,
fresh fruits and cheese-ham tidbits. beating well after each. Stir in cup ^
mashed ripe banana. Sift together \]/^ cups
sifted cake flour, ^
teaspoon soda, and 3^
teaspoon salt; add to banana mixture. Mix
Minted Iced Tea
till well blended. Bake in 9x9x2-inch pan at

Boil 1 quart fresh cold water. Remove 350° for 30 to 35 minutes. Cut in squares.
from heat; add 3^ cup tea leaves and 5
mint sprigs. Bruise mint with spoon. Stir
well. Let stand uncovered 5 minutes. Lemon Souffle
Pour 1 quart fresh cold water into a 6 eggs, separated
pitcher; strain tea brew into same pitcher. H cup sugar
Don't refrigerate. At serving time, pour over H teaspoon grated lemon peel
ice in 10 to 12 tall glasses. Trim with mint. 3 tablespoons lemon juice
Dash salt
]4 cup butter or margarine

In top of double boiler, combine beaten

egg yolks and all ingredients except egg
Midsummer Delight whites. Cook over hot, not boiling, water,
stirring constantly, till butter melts and
Ginger Fruit Freeze sauce begins to thicken (about 4 to 5 min-
Honeydew Wedges with Lime utes). Cool mixture about 15 minutes,
Pineapple Spears and Berries beating now and then with electric beater.
Green Grapes Beat egg whites to stiff peaks; gently fold
Cheese-Ham Bites in lemon mixture. Pour into ungreased 1 ^-
Kona Banana Bread quart souffle dish or casserole. Set dish in
Lemon Souffle shallow pan, then fill pan to 1 inch with
Minted Iced Tea hot water. Bake at 325° for 45 to 50 min-
utes ortill knife inserted comes out clean.

Serve at once. Makes 4 to 6 servings.

 Salad luncheons 13

Ham Roll-ups
Spread slices of boiled ham with horse-
Make-ahead Luncheon radish and prepared mustard. (Another
time, spread with Cheddar process-cheese
Chilled Tomato Juice spread.) Roll up; toothpick to hold.
Ham Roll-ups Deviled Eggs
Swiss Cheese
Confetti Relish Mold Coconut Ribbon Loaf
Buttered Toasted French Bread 1 10x4x2-inch loaf angel cake
Coconut Ribbon Loaf 1 pint pink peppermint stick ice cream
Coffee 1 pint lime sherbet or
pistachio ice cream
• • •

1 K cups whipping cream

1 teaspoon sugar
H teaspoon vanilla
Deviled Eggs 1 3-ounce can (IM cups) flaked
coconut, toasted
6 hard-cooked eggs, halved lengthwise
}4 cup mayonnaise or salad dressing
Rub brown crumbs off cake. Cut cake
1 teaspoon vinegar
lengthwise in three layers. Stir ice cream
1 teaspoon prepared mustard
H teaspoon salt and sherbet to soften. Spread bottom layer
Dash pepper with peppermint-stick ice cream. Add the
second cake layer; spread with lime sher-
Remove egg yolks; mash and combine with bet. Add last cake layer. Place in freezer
remaining ingredients. Refill egg whites, till ice cream is firm. To serve: Whip
using pastry tube if desired. (For plump cream; sugar and vanilla. Spread
stir in

stuffed eggs, refill only 8 whites; chop ex- over top and sides of loaf. Sprinkle with
tras for salad garnish next day.) Chill. coconut. Makes 8 to 10 servings.
Note: For extra flavor and color, add
one of these to yolk mixture: 2 tablespoons
crumbled crisp-cooked bacon or 1 table- —
spoon of finely chopped stuffed green or
ripe olives —
or 1 tablespoon finely chopped
green-onion tops or chives.

Confetti Relish Mold

2 beef bouillon cubes
1 3-ounce package lemon-
flavored gelatin
1 cup boiling water
2 tablespoons tarragon vinegar
M teaspoon salt
1cup dairy sour cream
M cup chopped unpared cucumber
H cup finely chopped green pepper
H cup sliced radishes
2 tablespoons sliced green onions

Dissolve bouillon cubes and gelatin in

boiling water. Add vinegar and salt. Chill
till mixture is partially set.
Add sour cream, beat smooth. Add re-
Tangy Confetti Relish Mold is the star of our
maining ingredients. Pour into a 3-cup luncheon. It's cool, creamy and an excellent
mold. Chill till mixture is firm. Serves 6. accompaniment for ham, eggs, and cheese.
14 Salad luncheons

Tomato Aspic
2 envelopes (2 tablespoons)
Salad Duet unflavored gelatin
4 cups tomato juice
Perfect Potato Salad H cup chopped onion
Tomato Aspic H cup chopped celery leaves
Cold Ham Relishes 2 tablespoons brown sugar
Bacon Comettes Butter 1 teaspoon salt
2 small bay leaves
Cherry Creme Parfaits
4 whole cloves
Coffee
• • •

3 tablespoons lemon juice

H to 1 cup finely chopped celery
2 tablespoons chopped green pepper

Soften gelatin in tomato juice.

cup cold
Perfect Potato Salad 1

Combine 2 tomato juice with

cups of the
Sprinkle 5 cups cubed cooked potatoes the next 6 ingredients. Simmer uncovered
with 1 teaspoon salt, 2 teaspoons sugar, 1 5 minutes; strain.
teaspoon celery seed, and 2 teaspoons vine- Dissolve the softened gelatin in the hot
gar. Add 3^ cup chopped onion, 1 cup tomato mixture. Add remaining tomato
chopped celery and 3^ cup chopped sweet juice and the lemon juice. Chill till partial-
pickle. Add \}/2 cups mayonnaise; toss to ly set. Stir in celery and green pepper.
mix. Fold in 4 hard-cooked eggs, sliced. Pour into a 53^-cup ring mold. Chill firm,
Chill well. Serve in center of Tomato 5 to 6 hours or overnight. Unmold on
Aspic ring. Serve extra in bowl. Serves 8. chilled platter. Makes 6 to 8 servings.

Bacon Comettes Cherry Creme Parfaits

Dice 10 to 12 slices bacon, cook till Whip cup whipping cream with 3
1

crisp; drain. Sift together 1 cup sifted all- tablespoons sugar, 1 teaspoon vanilla, and

purpose flour, 3^ cup sugar, 4 teaspoons dash salt. Fold in 1 cup dairy sour cream.
baking powder, and ^
teaspoon salt; stir Alternate layers of whipped-cream mix-
in 1 cup yellow corn meal. ture and cherry-pie filling — you'll need
Add 2 eggs, 1 cup milk, and }4 cup salad one No. 2 can (23^^ cups) cherry-pie filling
oil. Beat just till smooth, about 1 minute — in parfait or sherbet glasses, beginning
(do not overheat). Stir in bacon. Fill with a red layer and ending with a white
greased muffin pans 3^ full. Bake at 425° layer. Top each with a single cherry. Chill
for 20 to 25 minutes. Makes about 1 dozen. till serving time. Serves 8 to 10.

Do you know these Test-Kitchen tips for aspic and potato salad?
To turn out: Loosen edges with tip of knife. The seasonings and vinegar go directly on
Place platter over mold; invert. Wring towel potato slices so the sweet-sour flavors will
out of hot water; lay over mold. Lift off mold. be absorbed. Add other ingredients; toss.
16

Sandwich luncheons
When the family is home for lunch, bring Corn Chowder
on sandwiches teamed with soup.
hearty
5 slices bacon
(See pages Id-ll, too.) for the ladies, it's a
1 1 -pound can whole kernel corn
fancy sandwich plus salad, dessert.
1 mediumonion, thinly sliced
1 cup diced raw pared potatoes
M teaspoon salt
1can condensed cream of
celery soup
Soup and Sandwiches IM cups milk
{See cover)
In large saucepan, cook bacon till crisp.
Remove bacon, reserving drippings. Drain
Corned-beef Sandwich Bake
corn, reserving liquid. To bacon drippings
Pickle Fans Corn Chowder
in add reserved liquid, the
saucepan;
Lunch-time Salad
onion, potatoes, and salt. Cover and sim-
Tapioca Pudding Chilled Milk
mer 15 minutes or till vegetables are ten-
der. Add soup, milk, and corn; heat
through. Season to taste with salt and pep-
per. Crumble bacon atop. Serves 5 or 6.

Corned-beef Sandwich Bake

2 cups packaged biscuit mix
1 12-ounce can corned beef, chilled
2 tablespoons mayonnaise
2 tablespoons prepared mustard Spring Medley
H cup pitted ripe olives, sliced
Spring Sandwich Puff
1 large tomato, thinly sliced Relishes Galore Potato Chips
4 slices sharp process American Strawberries
cheese, halved on diagonal to dip in Confectioners' Sugar
Angel Cake Fingers Coffee
Prepare biscuit mix according to package
directions for rolled biscuits. Roll to 12x7-
inch rectangle. Place on ungreased baking
sheet. Cut corned beef in 8 slices; arrange
in two rows on dough. Mix mayonnaise
and mustard; spread over meat. Sprinkle Spring Sandwich Puff
with olives, reserving a few for trim.
In broiler, toast 6 bread slices on one
Bake at 425° for 15 minutes. Top with
tomato side. Place a slice of process American
slices; dash with pepper. Arrange
cheese half-slices atop. Return to oven till cheese on each untoasted side; broil to
partially melt cheese. Reinoxe from heat,
cheese melts, about 2 minutes. Top with
olive slices. Cut in 8 squares.
and place 3 or 4 spears of hot cooked as-
paragus on top of each cheese slice.
Beat 3 egg yolks till thick and lemon-
Lunch-time Salad
colored, stir in { cup mayonnaise, j^ tea-
'

Place lettuce cup on each plate. Fill spoon salt, and dash pepper; fold in 3 stiff-
with torn lettuce and spinach. Drizzle with beaten egg whites. Pile mixture atop as-
Italian dressing. Heat frozen onion rings paragus. Bake at 350° about 13 minutes or
as directed; use as "croutons." (ill ct^g mixture is set. Serves 6.
 Sandwich luncheons '
17

These high-hat cheese sandwiches are strictly company.

Spring Sandwich Puffs— Tops are like little souffles, so rush these straight to the
table. Serve relishes (let celery leaves be trim).
18 Sandwich luncheons

Sure to be a hit at the club luncheon is To-

mato Soup with Avocado. Offer crackers or
toast fingers with cheese broiled atop.

I Bridge
 19

Vegetables for variety

After-Shopping Special Lady Fare

Vegetable-Deviled Ham Casserole Herbed Spinach Bake

Buttered Corn-bread Toast Carrot-stick Bundles Radish Roses
Apple-Grapefruit Mold Graham Gems* Butter
Peach Pie (from store) Coffee Banana Brittle Dessert Hot Tea
*See index listing

Vegetable-Deviled Ham
Casserole Herbed Spinach Bake
1 10-ounce package frozen corn 1 10-ounce package frozen spinach,
1 10-ounce package frozen baby Limas cooked and drained
1 cup dairy sour cream 1 cup cooked rice
1 4 3^ -ounce can deviled ham 1 cup shredded sharp process cheese
2 tablespoons minced onion 2 slightly beaten eggs
Ya, teaspoon salt 2 tablespoons soft butter or margarine
1 3-ounce can {% cup) broiled Yz cup mUk
sliced mushrooms, drained 2 tablespoons chopped onion
Yi cup fresh bread crumbs, combined Y2 teaspoon Worcestershire sauce
with 1 tablespoon butter, melted 1 teaspoon salt
Y. teaspoon rosemary, crushed
Cook frozen vegetables according to pack-
age directions. Drain. Mix vegetables with Combine ingredients. Pour into 10x6x1^-
next 5 ingredients. Turn into 10x6x13^- inch baking dish. Bake in moderate oven
inch baking dish. Top with buttered bread (350°) for 20 to 25 minutes or till knife
crumbs; sprinkle with paprika. Bake in inserted between center and edge comes
moderate oven (350°) for 25 to 30 minutes out clean. Cut in 6 squares.
or until hot. Makes 6 servings.
Carrot-stick Bundles
Apple-Grapefruit Mold
Thread several carrot matchsticks
1 1 -poundcan (2 cups) grapefruit through a pitted ripe olive. Allow 2
2 3-ounce packages lime-flavored "bundles" per person. Serve chilled.
gelatin
2 cups boiling water
1 Y2 cups diced unpared apple Banana Brittle Dessert
\i cup broken California walnuts 2 fully ripe bananas
y^ cup crushed peanut brittle
Drain grapefruit, reserving juice; cut up
1 teaspoon vaniUa
grapefruit. Dissolve gelatin in boiling wa-
1 cup whipping cream, whipped
ter. Add grapefruit juice, plus enough wa-
ter to make 2 cups. Chill till slightly thick. Peel bananas; slice thinly. Fold banana,
Add apple, grapefruit, and nuts. Pour peanut brittle, and vanilla into whipped
into 53^ cup mold. Chill till set. Unmold; cream. Spoon into 4 sherbets. Chill 1 hour.
trim with walnut halves. Serves 8. Top with more crushed peanut brittle.
r»N

A
 21

Star a swank souffle

French Green Salad
1 clove garlic, cut
Spring Special ^2 teaspoon salt
}4 teaspoon dry mustard
Hot Vegetable-Juice Cocktail H teaspoon paprika
High-hat Cheese Souffle Fresh- ground pepper
French Green Salad H cup salad oil

Toasted French Bread

Fruit Tray 4 cups greens, any combination
2 tablespoons vinegar
Pots de Creme Demitasse
2 tablespoons lemon juice

Rub salad bowl with garlic. Measure in

salt,mustard, and paprika. Grind pepper
over; blend. Beat in salad oil with a fork.
High-hat Cheese Souffle Add greens. Toss till leaves glisten.
Sprinkle with vinegar and lemon juice.
% cup butter or margarine
Complete tossing. Makes 4 to 6 servings.
M cup all-purpose flour
3^ teaspoon salt
Dash cayenne Pots de Creme
1 cup milk
H. pound sharp process American 1 6-ounce package (1 cup)
cheese, thinly sliced semisweet chocolate pieces
4 egg yolks 1 H cups light cream
4 stiff-beaten egg whites
2 egg yolks
Melt butter; blend in the flour, salt and Dash salt
cayenne. Add milk; cook quickly, stirring
constantly, till mixture thickens and bub- In heavy saucepan, combine chocolate
bles. Add cheese; stir till cheese melts. Re- pieces and cream. Stir over low heat till
move mixture from heat. blended and satin-smooth. Mixture should
Beat egg yolks till thick and lemon-col- be slightly thick — but don't let it boil. Beat
ored. Slowly add cheese mixture to egg egg yolks with salt till thick and light.
yolks, stirring constantly. Cool mixture Gradually stir in chocolate mixture.
slightly, then pour slowly into beaten egg Spoon mixture into 6 or 7 traditional
whites, folding together thoroughly. cups or into small sherbets, filling full.%
Pour mixture into ungreased l3^-quart Cover and chill at least 3 hours or till mix-
souffle dish or casserole. For a top hat (it ture is consistency of pudding.
puff's in the oven!) trace a circle through
mixture 1 inch from edge and 1 inch deep.
Demitasse
Bake at 300° for 1 hour and 1 5 minutes or
till knife comes out clean. Use 3 to 4 tablespoons coffee to 1 meas-
uring cup water. Use any desired method.
Serve hot in small cups, usually black, with
Bake an airy cheese souffle— or without sugar.
To make six ^-cup servings — instantly,
—
Billowy and light as a cloud this souffle's
measure 3 tablespoons instant coff"ee (more
the kind you dream about. It's topped with a
golden crown, and whiffs of the langy sharp- or less to suit your taste) into your coff"ee
cheese goodness inside. A masterpiece! server. Stir in 2 cups boiling water.
22

Hearty midday meals

When lunch is the big meal or friends are Coconut-Oatmeal Cookies
coming for lunch-and-bridge, line up a
2 cups quick-cooking rolled oats
quick casserole, simple salad, and make-
ahead dessert — cooking's done in no time.
% cup flaked coconut
1 cup butter or margarine
1 cup sugar
2 eggs
3 tablespoons milk
1 H
teaspoons vanilla
Noontime Favorite 1 H
cups sifted all-purpose flour
yi teaspoon each soda and salt

Easy Chicken Chow Mein In oven, toast oats and coconut till golden
Avocado-Cranberry Salad brown. Thoroughly cream butter and
Vanilla Ice Cream and sugar; add eggs, milk, and vanilla, beating
Coconut-Oatmeal Cookies well. Sift together dry ingredients; add to

or Caramel Crunch creamed mixture, blending well. Stir in

Cold Milk oats and coconut.
Drop from teaspoon, 2 inches apart, on
ungreased cooky sheet. Flatten with a
tumbler dipped in sugar. If desired, sprin-
kle tops with untoasted coconut. Bake in a
hot oven (400°) 8 to 10 minutes or till
Easy Chicken Chow Mein lightly browned. Remove at once from

2 cups diced cooked or pan; cool. Makes 4 dozen.

canned chicken or turkey
1 can condensed cream of Caramel Crunch
mushroom soup
1 9-ounce can (1 cup) In skillet, toast \'2 cup coarsely broken
pineapple tidbits pecans in 2 tablespoons butter, stirring
1 tablespoon soy sauce often. Add 3^ cup tiny caramel or butter-
1 cup celery slices scotch pieces; heat and stir until melted.
2 tablespoons chopped green onions Cool to room temperature.
1 3-ounce can (2>^ cups) chow-mein Stir quart vanilla ice cream just to
1

noodles soften. To
"chip," dot with caramel mix-
ture over ice cream, fold in. Turn into re-
Combine ingredients except noodles,
all
frigerator tray. Freeze. Makes 1 quart.
mixing Gently fold in 1 cup of the
well.
noodles. Turn into 8x8x2-inch baking dish.
Sprinkle with remaining noodles. Bake in
moderate oven (350°) 50 minutes or till
hot. Makes 4 or 5 servings. Pass soy sauce.
Homespun Lunch
Avocado-Cranberry Salad Hot Tomato Juice
Western Chili Casserole
Another quickie — avocado slices and tomato — Bean and Beet Salad
Arrange avocado halves or quarters on Corn-bread Sticks
lettuce.Top with mixture of cubed canned Double-easy Fruit Dessert
jelliedcranberry sauce and diced celery.
Serve with French dressing.
 Start with the canned foods on your shelves and come
Homespun and so easy- up with tasty dishes Uke these. Western ChiU Casserole
is "family -spiced," will become a favorite.

Western Chili Casserole Corn-bread Sticks

1 pound ground beef For speed, make corn bread and use a mix —
1 cup chopped onion
3^ cup chopped celery
1 cup sifted all-purpose flour
15-ounce can chili con carne
1 K cup sugar
with beans 4 teaspoons baking powder
H teaspoon pepper H teaspoon salt
2 cups corn chips, slightly crushed 1 cup yellow corn meal

1 cup shredded, sharp process cheese

2 eggs
1 cup milk
Brown meat; add ^ a/p of onion and the M cup soft shortening
celery; cook till just tender. Drain off excess
Sift flour with sugar, baking powder, and
fat. Add chili andpepper; heat. Place layer
corn meal. Add eggs, milk, and
salt; stir in
of chips in ungreased 13^-quart casserole.
shortening. Beat with rotary or electric
Alternate layers of chili mixture, chips, and
beater till just smooth, about 1 minute.
cheese, reserving 3^2 cup chips and 14 cup
(Do not overheat.) Spoon batter into
cheese for trim. Sprinkle center with re-
served cheese and onion.
greased corn-stick pans, filling full. %
Bake at 425° for 12 to 15 minutes.
Cover and bake at 350° for 10 minutes or
till hot through. To serve, border casserole

with corn chips. Makes 6 servings. Double-easy Fruit Dessert

Whip this up after breakfast. ICs ready to serve

Beet and Bean Salad for lunch —

Combine 3^ cup clear French Dressing, 1 No. 2M
can (33^ cups) fruits for
salad, well drained
!4 cup minced onion, teaspoon dry
1 cup tiny marshmaUows
mustard, 14 teaspoon each salt and rose-
1 cup dairy sour cream
mary, dash pepper. Drain one 1-pound can
1 tablespoon lemon juice
whole green beans; pour dressing over 1 tablespoon sugar
beans. Chill several hours, spooning dress- Ji teaspoon salt
ing over beans often. Drain.
Arrange one 1-pint jar sliced pickled Mix all ingredients and chill several hours.
beets on leaf lettuce, top with beans. Top with maraschino cherries. Serves 5 or 6.
24 Hearty midday meals

Cheese Fan's Choice Lenten Special

Three-cheese Lasagne Fiesta Salmon or Tuna Bake
Crisp Bread Sticks Lemon Wedges
Cucumber Fingers and Carrot Strips Buttered Green Beans
Cauliflowerets Toasted English Muffins
Fresh Berries with Cream or Apples "Frosted" Pineapple Squares
Cinnamon Crisp Cookies Milk Coffee

Three-cheese Lasagne Fiesta Salmon or Tuna Bake

6 ounces (about 3H cups) wide noodles 4 hard-cooked eggs
1 IM -ounce envelope 2 tablespoons mayonnaise
spaghetti-sauce mix H teaspoon each salt, dry mustard
1 6-ounce can {% cup) Dash bottled hot pepper sauce
tomato paste 1 1 -pound can salmon or 2 63^- or
1 beaten egg 7-ounce cans tuna, drained
IM cups large-curd, cream-style 1 teaspoon lemon juice
cottage cheese 34 cup butter or margarine
1 teaspoon salt H cup flour
1 6- or 8-ounce package sliced H teaspoon salt
Mozzarella cheese 2 cups milk
M cup grated Parmesan cheese H cup shredded process cheese
About 12 pitted ripe olives
Cook noodles in boiling salted water till 1 cup crushed potato chips
tender; drain. Prepare spaghetti-sauce mix
according to package directions, using the Make deviled eggs of first 5 ingredients.

tomato paste. Combine egg, cottage cheese, Break fish in chunks; line 10x6x1 3'^2-irich
and salt; mix well. baking dish; sprinkle with lemon juice.
In greased 1 0x6x1 3^-inch baking dish, Melt butter; blend in flour and salt;
stir in milk; cook and stir till thickened.
alternate layers of half each of the noodles,
sauce, Stir in cheese. Pour half of cheese sauce
cottage cheese, Mozzarella, and
Parmesan. Repeat layers. Bake in mod- over fish. Arrange deviled eggs and olives
erate oven (375°) 30 minutes. Let stand 15 atop. Cover with remaining sauce. Sprinkle

minutes before serving. Makes 6 servings. with potato chips. Bake at 375° for 25 min-
utes or till hot. Makes 5 or 6 servings.

Cinnamon Crisp Cookies "Frosted" Pineapple Squares

Thoroughly cream 3^ cup butter and 1 1 No. 2 can pineapple tidbits
cup brown sugar. Beat in 1 egg and 1 table- 1 3-ounce package lime-
spoon shredded orange peel. Sift together flavored gelatin
2 cups tiny marshmallows
13/2 cups sifted all-purpose flour, 1 tea-
1 cup whipping cream, whipped
spoon baking powder, 1 teaspoon cinna-
mon, and \i teaspoon .salt; add to creamed Drain pineapple, reserving syrup. Add wa-
mixture. Stir in 3^2 cup bran flakes and }4 ter to syrup to make 2 cups; heat to boil-
cup chopped pecans. Chill 1 hour. ing; add gelatin and stir to dissolve.
Shape in 2 long 13 2-inch rolls. Wrap in .^dd pineapple; pour into 10x6x1 ' 2-'nch
waxed paper; chill well. Slice }/8 to H
»nch baking dish. Cover immediately with a lay-
thick. Bake on greased cooky sheet at 350° er of marshmallows. Spread top with
for 8 to 10 minutes. Makes 4 dozen. whipped cream; chill. Cut in 8 squares.
When friends come
for lunch, and you
want to fuss a bit—

Turn out wonderful Chicken

Croquettes. They boast hot
creamy-soft interiors, crunchy
jackets. You may have forgot-
ten just how good they are!
Serve topped with Green
Peas in Cream Sauce: Melt 2
tablespoons butter; blend in
2 tablespoons all-purpose
flour. Add J4 cupcream
light
and cup chicken broth all
^2
at once. Cook and stir till
mixture thickens and bubbles.
Add }4 teaspoon salt, dash
pepper, and 14 cup drained
cooked or canned peas. Heat
through. Spoon over cro-
quettes just before serving.

Chicken Croquettes
3 tablespoons butter or margarine
Ladies Lunch H cup all-purpose flour
H cup milk
Chicken Croquettes H cup chicken broth
Green Peas in Cream Sauce 1 tablespoon minced parsley
Spiced Pears and Crab Apples 1 teaspoon lemon juice
Homemade 1 teaspoon grated onion
or Melon Pickles
Dash each paprika, pepper, and
HotBiscuits Butter
nutmeg
Strawberry Sherbet
H teaspoon salt
Tea Sugar Lemon 1 14 cups finely diced cooked or
canned chicken

H cup fine dry bread crumbs

1 beaten egg
2 tablespoons water
Strawberry Sherbet
Melt butter; blend in flour; add milk and
4 cups fresh ripe strawberries
broth. Cook and stir till mixture bubbles;
2 cups sugar cook and stir 1 minute longer. Add parsley,
2 cups buttermilk lemon juice, onion, and seasonings. Cool.
Add chicken, salt to taste; chill.
Rinse, drain, and hull strawberries. Add With wet hands, shape chicken mixture
sugar to berries, and mash. Stir in butter- in 8 balls, a scant 3^ cup each. Roll in
milk. Pour into refrigerator trays; freeze. crumbs. Shape balls into cones, handling
Break in chunks; beat with electric beat- lightly so crumbs remain on outside. Dip
er till smooth.* Freeze firm. Makes 10 into mixture of egg and water; roll in
servings. Sentimental trim: Top each serv- crumbs again. Fry in deep hot fat (365°)
ing with a candied violet. 23^ to 3 minutes or till golden brown and
*Or partially freeze; then beat with hot through. Drain on paper towels; serve
rotary beater. Freeze firm. with Green Peas in Cream Sauce. Serves 4.
26

Lunch-box favorites
-L acking a delicious lunch is a snap today. Tips for sandwich makers
Look over your grocer's shelves for excit-
ing, ready-to-travel foods. You'll find
• If you use frozen bread, the slices won't
tear in spreading.
breads by the dozen, fillings in can or
jar, cheese and crackers in tiny packages.
• Make a week's supply of sandwiches at

Remember canned soup to send along in once — bank them in your freezer (always

—
a vacuum bottle makes an appetizing
at 0°). —
Pack them while still frozen ^they'U
be just right for lunch.
"something hot." Or let a wide-mouth
vacuum tote main-dish fare —
hot or cold.
• These sandwich fillings freeze best:
nut butter, chicken, and meat.
pea-

Dessert: packaged cake, cookies, jellyroll.

 Lunch-box favorites '
27

Big Meal for a Big Appetite Executive on a Diet

Hot Vegetable Soup Hot Consomme

or (sparked with bay leaf and thyme)
Beef Stew Cold Turkey Slices
Corned Beef on Rye Hard -cooked Egg Crisp Rye Wafers
Pickles Coleslaw Lettuce with Low-calorie Dressing
Cherry Pie Ripe, Juicy Tomato
Tomato Juice Hot Black Tea
Snack: Cheese and Crackers Snack: Giant Orange

The First Grades Styled For Career Girl

Chicken Drumstick ChiUed Sliced Fruit

Bread -and -Butter Sandwiches Cottage Cheese
Carrot Sticks Leafy Lettuce Finger Sandwiches filled
Cherry Tomatoes with Deviled Ham
Jumbo Sugar Cooky Fresh Ripe Pear
Hot Cocoa JeUyroll Slice
with Miniature Marshmallows Cold Milk
Snack: Apple or Popcorn Ball Snack: Bunch of Grapes

Kid's Delight "In" for Teens

Peanut Butter-Bacon Sandwich Submarine Sandwich

Cream of Tomato Soup {Pack separately— meat,
fillings
Carrot-Raisin Salad and mustard)
cheese, lettuce,
Oatmeal Cooky DiU Pickle Fresh Fruit, Raisins
Cold Milk Chocolate Milk
Snack: Big bunch of grapes Snack: Cupcake, Grape Juice

Remember these ideas when packing lunches.

Add fun and good eating to ^'carry'^^ meals-
Pack sandwich and lettuce (also salad and dressing) separately
so lettuce stays crisp. Put together just before eating.
To pack a fruit-cottage cheese salad, put fruit in wide-mouth
vacuum bottle. Make a "sling" of clear plastic wrap for cottage
cheese and place it atop the fruit. Wrap lettuce separately. Pack
a cupcake inside a paper cup, so frosting stays on.
Sometimes, tuck in a chicken drumstick (coat with seasoned
flour, not batter, so coating stays crisp).
Peel and halve a hard-cooked egg for easy eating later. "Start"
the peel on an orange (cut peel in sections; pull back one end of
each), wrap in clear plastic wrap — it will be easier to eat.
Freeze a can of juice to add to lunch box; it will thaw by
lunch time. Another chiUer: Canned ice. When cocoa's the drink,
send a packet of tiny marshmallows to float atop.
28

Low-calorie lunches
When you're watching your calorie intake, Green Salad
planned meals are a big help in avoiding
temptation. Here are 8 sample lunches that Rub cut end of garlic clove inside in-
"weigh in" at under 500 calories each. dividual salad bowls. Break lettuce into
bowls by hand, in bite-size pieces — it looks
Cheese-stuffed Frank fresher than lettuce cut with a knife.
For a treat, try different greens — Bibb
Split 1 frankfurter lengthwise, not quite lettuce, water cress, escarole, or spinach.
through bottom. Combine 3^ cup instant Season. Tuck in tomato wedges (3^2 to-
mashed potatoes and 1 tablespoon grated mato per bowl). Salad rates 35 calories per 1-
Parmesan cheese. Fill frankfurter. Sprinkle cup serving without dressing. Drizzle salads
additional Parmesan cheese atop potatoes. with bottled blue-cheese dressing, or use
Place on baking sheet; heat in 400° oven Tomato Dressing (see opposite page).
for 8 to 10 minutes. Serve hot. 232 calories.

Egg-Onion Salad
Citrus Salad
Line a chilled plate with 2 large lettuce
Line a salad plate with 2 large lettuce leaves. Alternate slices of
one hard-cooked
leaves. Atop, arrange ^2 orange in sections egg and rings of one onion slice. 90 calories.
and }/i grapefruit in sections. 65 calories. Top with low-calorie dressing.

Speedy Frankfurter Lunch Easy Fish Fare

Cheese-stuffed Frank (recipe above) Fish Sticks (2) Lemon Wedge (1)
Dill Pickle Slices Green Salad (1 cup, recipe above)
large pickle cut in slices)
(1 Blue-cheese Dressing
Celery Curls (3 stalks) (1 tablespoon low-calorie)
Carrot Sticks (3^ medium carrot) Rye Bread (1 slice) Butter (1 pat)
Chocolate Pudding Orange Sherbet (M cup)
(M cup low-calorie) Sugar Wafers (2)
Cold Milk (1 cup skim) Chilled Milk (1 cup skim)

Slim-trim Luncheon Soup-and-salad Lunch

Hot Tomato Juice (1 cup) Vegetable-Beef Soup (1 cup)

Pan-fried Baby-beef Liver Egg-Onion Salad (recipe above)
(2 ounces) Salad Dressing
Caulifiowerets (cooked, cup) M tablespoon low-calorie)
(1
Butter (H tablespoon) Hard Roll (1 medium)
Citrus Salad (recipe above) Butter or Margarine 3^ tablespoon)
(

Angel Cake (2-inch wedge) Prune Plums V2 cup dietetic-pack)

(

Buttermilk (1 cup) Cold Milk (1 cup skim)

 Low-calorie lunches : 29

Cantaloupe Stars
Stand a large cantaloupe on end. To
halve melon so the edge looks like giant
rickrack braid, thrust a sharp knife into
the center at an angle pull;
it out and make
the next cut at the opposite angle. (See
picture.) Repeat around melon and pull
the halves apart. Remove seeds.
Fill the centers with a mixture of fresh
fruits — strawberries, raspberries, pitted
cherries or grapes, melon balls or pine-
apple chunks. Now drizzle thawed frozen
lemonade concentrate (undiluted) over
the fruit. Chill until serving time. One
cantaloupe makes 2 servings.

Tomato Dressing
In a jar, combine one 8-ounce can sea-
soned tomato sauce, 2 tablespoons tarragon
vinegar, 1 teaspoon onion juice, 1 teaspoon
Worcestershire sauce, and 3^ teaspoon
Showmanship goes a long way when you're
counting calories. Attractive garnishes like
each salt, dill seed, and basil. Shake. Chill. mint sprigs, lemon slices, and paprika add
Calories per tablespoon: 5. in the form of eye appeal, not in calories.

Cheeseburger Lunch Think-thin Luncheon

Beef Broth (1 cup)
Cheeseburger
Fruit-Cheese Plate of:
( ]4. pound patty of lean ground beef,
Orange Sections (3^ orange)
one 1 -ounce slice American cheese,
Grapefruit Sections ( H grapefruit)
one slice toasted white bread)
Grapes (1 cup)
Dill Pickle (1 medium)
Cottage Cheese (M cup)
Orange-flavored Gelatin
Cracked Wheat Bread (1 slice)
(H cup low-calorie) Butter (K tablespoon)
Tea or Coffee
Milk (1 cup skim)

Raid-the-refrigerator Cold Plate Special

Lunch
Tomato Juice (1 cup)
Sandwich of: Cocktail Crackers (2)
Chilled Meatloaf (2 ounces) Cold Plate of:
Whole-wheat Bread (2 slices) Shrimp (5 medium)
Tomato (2 slices) Shrimp CocktailSauce (1 tablespoon)
Butter or Margarine (1 pat) Deviled Eggs (2 halves)
Hard-cooked Egg (1 egg, sliced) Radishes (4)
Fruit Cocktail (M cup dietetic-pack) Sliced Peaches (1 cup dietetic- pack)
Milk (1 cup skim) Chilled Milk (1 cup skim)
 31

Brunches

Just the ticket for friendly

light entertaining— whether you're

enjoying weekend guests, chairing

a club '*event," or celebrating a
birthday or engagement. Brunch is

a dandy family idea, too— especially

*
on 'big-dinner" holidays.

Go as homey as eggs and bacon,

with fruit the fancy touch — or as
elegant as creamed sweetbreads in
flaky patty shells. Above all,

plan on easy hostessing. Serve,

pour steaming cups of coffee, and
settle back to enjoy the ''top of

the morning" with your guests.

Exquisite— Brunch Boutique, a la Paris —

{
— Eggs, Eiffel Tower, fairly billow out of dainty ramekins.
Serve with whole strawberries or Breakfast Salad, and
/^ Croissants with butter curls. Or offer frizzled ham slices and
berry-topped Toast Blintzes. Pour Cafe au Lait (use two
pitchers) or pass French Chocolate. Finale: Serve baby
radishes to spread with butter — they're quite delicious!
32

The all-out brunch

When brunch is a celebration, bring out Eggs, Eiffel Tower
the and fine china, the thin-
sterling
4 rusks or slices dry toast
stemmed sherbets, and the lace-edged
1 4 3^ -ounce can deviled ham
napkins. The foods — fancy, of course
M cup shredded process cheese
6 egg whites
M teaspoon cream of tartar
10 drops bottled hot pepper sauce
Dash salt

Brunch Boutique 1 teaspoon prepared mustard

6 egg yolks

Iced Tomato Cocktail Cut rusks or toast in rounds to fit in bottom

Eggs, Eiffel Tower of 4 ramekins or 6-ounce custard cups. But-
Frizzled Ham Slices ter each rusk; spread with 1 tablespoon
Toast Blintzes with Strawberries deviled ham, place in ramekin and sprinkle
Coffee with 1 tablespoon cheese.
Crisp Radishes with Butter Beat egg whites with cream of tartar,
hot pepper sauce, and salt till soft peaks
form; gradually add mustard, beating till
stiff peaks form. Place heaping tablespoon

of egg-white mixture on top of cheese in

Iced Tomato Cocktail each ramekin. Top with egg yolks (place 2
yolks in 2 of the ramekins). Dot layer with
Combine two parts chilled tomato juice bits of deviled ham (about 3^ tablespoon
and one part sauerkraut juice. Pour over on each) and sprinkle with 1 tablespoon
crushed ice in cocktail glasses. cheese. Top with egg-white mixture.
Repeat layers of ham, cheese, and egg
Toast Blintzes white, building up a peak of egg-white
mixture. (See picture, page 30.)
16 slices enriched sandwich bread
3 tablespoons milk
Bake in slow oven (325°) about 30 min-
1 cup drained large-curd cream-style
utes, or till golden and yolks are of de-
cottage cheese sired doneness. Makes 4 servings.
3 tablespoons butter or
margarine, melted

2 cups sweetened sliced strawberries

or 2 10-ounce packages frozen Blue-ribbon Brunch
Cut 3-inch rounds from bread, using a Mock Pink Champagne
cooky cutter. Brush the top edge of all Western Shrimp Supreme
bread rounds with milk. Place 2 table- Tiny Buttered Biscuits
spoons cottage cheese in center of each of 8 Green and Gold Salad with
rounds. Place a plain round, milk-l)rushed Chutney Dressing
sidedown, over cheese press edges together.
;
Plum Melange
Brush tops with melted butter. Toast on Coffee Cake * Butter Balls
a baking sheet in hot oven (400°) about 10 Demitasse
minutes or until golden brown. Serve hot *See pages 56-59
with strawberries to spoon over. Makes 8
Blintzes or 4 servings.
 All-out brunches • oo

Mock Pink Champagne Chutney Dressing

M cup sugar In jar, combine one 83^-ounce bottle
1 cup water
1 cup grapefruit juice
chutney, finely snipped, %
cup salad oil,
34 cup vinegar, and 1 teaspoon each sugar
M cup orange juice and salt. Cover; shake well. Chill. Shake
H cup grenadine syrup again just before serving. Makes 2 cups.
1 1-pint 12-ounce bottle
ginger ale, chilled
Twists of lemon peel
Plum Melange
Stems-on maraschino cherries 1 2H can (3H cups)
No.
greengage plums
Combine sugar and water in saucepan;
2 teaspoons cornstarch
simmer uncovered, stirring constantly, till 2 tablespoons julienne strips of
sugar is dissolved, about 3 minutes. Cool. candied ginger
Mix with fruit juices and grenadine 1 No. 214 can (3H cups) purple
syrup in punch bowl. Chill. plums, drained
Just before serving, add ginger ale, pour- Dairy sour cream
ing it slowly down side of bowl. Serve over
ice in sherbet glasses. Trim each with peel
Drain greengage plums, reserving syrup.
and a cherry. Makes 6^^ cups. In saucepan, blend reserved syrup and
cornstarch. Add candied ginger. Cook and
Western Shrimp Supreme stir till mixture thickens and comes to a

boil. Cool to warm, about 30 minutes.

1 cup sliced fresh mushrooms Arrange all plums in serving bowl. Pour
2 tablespoons butter
ginger syrup over. Chill. Serve with sour
2 tablespoons all-purpose flour
cream. Makes 6 servings.
M cup light cream
1can condensed cream of
mushroom soup
H cup cooking sherry
3 tablespoons grated Parmesan cheese
2 7-ounce packages frozen
shelled shrimp, cooked
1 15-ounce can artichoke hearts,
drained and halved
H cup toasted slivered blanched
almonds

Cook mushrooms in butter till tender. Push

to one side blend in flour. Grad-
in skillet;
ually stir in cream. Bring to boil and cook
and stir 1 minute. Blend in soup, sherry,
and cheese. Stir in shrimp and artichokes.
Heat through, stirring gently.
Transfer to chafing dish to keep warm.
Sprinkle almonds atop. Add fluff" of water
cress. Serve over tiny hot buttered biscuits
or patty shells. Makes 6 servings.

Green and Gold Salad

Line individual salad plates with leaf
lettuce. Fan several chilled canned pine-
apple spears on each. Tuck in lemon-juice- Butter Balls — Scald paddles in boiling water;
chill in ice water. Cut firm butter in >i-inch
sprinkled avocado slices between. Add a
pats. Hold bottom paddle still; move top
jaunty flag of water cress at top of fan. paddle round. If butter clings to paddle, dip
Spoon Chutney Dressing across fruits. again in hot water, then in icy water.
 f^^'-.

i
A
V
r
 Holiday brunches \ 35

Fruited Hot Cross Buns

1 package hot-roll mix
Easter Morning 2 tablespoons soft butter
2 tablespoons golden seedless raisins
Berry-Grapefruit Cup 2 tablespoons chopped mixed
Omelet
Cheese-filled candied fruits and peels
Ham Brown-and-serve Sausages H cup sugar
1 teaspoon cinnamon.
Fruited Hot Cross Buns
Butter Balls Jams Marmalade M teaspoon nutmeg
1 slightly beaten egg
Steaming Coffee
Prepare mix according to package di-
roll
rections;add butter and fruits to liquid
mixture and sugar and spices to dry in-
gredients. Mix well.

Cheese-filled Omelet Cover and let rise in warm place till

double (about 13^ hours). Turn out on
8 egg yolks lightly floured surface and knead till
H cup all-purpose flour smooth. Shape 16 buns; place on greased
Dash pepper baking sheet. Cover and let rise till almost
8 egg whites
double (about 50 minutes). Brush tops
H cup water
with egg mixed with 1 tablespoon water.
1 teaspoon salt
1 recipe Cheese Sauce* Bake at 375° for 15 minutes or till done.
Cool slightly; make crosses with Confec-
Combine egg yolks, flour, and a dash pep- tioners' Icing. Serve warm.
per; beat till very thick. Beat whites till Confectioners^ Icing: Add enough
frothy; add water and salt; beat till stiff" milk or cream to 1 cup sifted confectioners'
but not dry. Fold yolk mixture into whites, sugar to make of spreading consistency.
gently but thoroughly. Add dash salt and 3^ teaspoon vanilla.
Pile into 2 well-greased, hot 83^x1 %-inch
round ovenware cake dishes. Bake at 350°
for 15 minutes, or till done.
Put omelets together, layer-cake style, Especially for Christmas
with Cheese Sauce between and on top.
Serve at once, cutting into pie-shaped Hot Cranberry Juice Cocktail
wedges with two forks. Makes 6 servings. Creamed Sweetbreads in
*If you're in a hurry, simply melt one 8- Patty Shells
ounce jar triple-use cheese spread. Marinated Artichoke Hearts
Cantaloupe Pickles
Cheese Sauce Fruitcake Christmas Cookies
Coffee
2 tablespoons butter or margarine
2 tablespoons aU-purpose flour
H teaspoon salt
1 cup milk
1 cup shredded sharp Cheddar cheese
Marinated Artichoke Hearts
1 package frozen artichoke hearts
Melt butter, blend in flour and salt. Add 2 tablespoons lemon juice
milk; cook and stir till thickened. Add 2 tablespoons olive oil
cheese. Stir till melted. Makes IH cups. 1 clove garlic, crushed
H teaspoon salt
Dash pepper
Easter breakfast, all decked out
Cook artichoke hearts; drain. Mix remain-
^ First, a refreshing fruit cup. Then comes the
ing ingredients and pour over artichokes.
dramatic omelet — with ham, sausage, and
Chill, spooning marinade over a few times.
Easter-special Hot Cross Buns. Favors might
be bright eggs and posies in parsley baskets. Drain; dash with paprika and serve.
36 Holiday brunches

Creamed Sweetbreads
1 pound sweetbreads, cooked*
and partially cooled
6 tablespoons butter or margarine
3 tablespoons all-purpose flour
H teaspoon salt and dash paprika
1 cup canned chicken broth
M cup light cream
1 3-ounce can (H cup) broiled
sliced mushrooms, drained
2 tablespoons cooking sherry
1 package frozen patty shells, baked

Remove membrane from cooled sweet- Oven-warm Baked Fruit Compote parades
breads. Melt butter, blend in flour, salt, canned apricots, peaches, plums, under toasty
coconut "snow." Oranges, lemon peel add zip.
paprika. Add broth, cream; cookand stir
till thickened; add sweetbreads, mush-
rooms, and sherry. Heat. Serve in patty
shells. Trim with parsley fluff's. Serves 6. Chicken Livers in Red Wine
To cook sweetbreads: To 2 cups boil-
Cook 4 slices bacon till crisp; remove
ing water, add 1 tablespoon vinegar, 1
from skillet. Add 2 tablespoons each finely
small bay leaf, and }/2 teaspoon each pick-
chopped onion and green pepper to the
ling spices and salt. Add sweetbreads; sim-
drippings; cook till tender but not brown.
mer covered 20 minutes or till tender. Drain.
Dredge 1 pound chicken livers in flour
and add; cook 3 minutes.
Add 3^ cup red wine (or use cream or
milk, if desired), 1 tablespoon parsley
Be My Valentine flakes, dash thyme, ^/i teaspoon salt, and
dash pepper. Cook 7 minutes. Stir in }/2

ChilledTomato Juice cup pitted ripe olives, sliced.

Chicken Livers in Red Wine Split, toast, and butter 8 small English
Sliced Avocado with Lemon muflins; serve chicken livers over. Crum-
Baked Fruit Compote ble bacon atop. Makes 8 servings.
Cheesecake Tassies Coffee

Cheesecake Tassies
Crust: Soften 3^ cup butter. Add }/3 of
Baked Fruit Compote cream cheese and 1 table-
an 8-ounce package
1 1-pound can apricot halves, drained spoon sugar; cream. Sift 1 cup sifted all-
1 1-pound can purple plums, drained purpose flour with l-'i teaspoon cinnamon;
1 1-pound can peach halves, drained add gradually to creamed mixture, blend-
3 or 4 thin slices orange, halved ing well. Divide into 24 1-inch balls. Chill
M cup orange juice about 2 hours. Then press each ball into a
K cup brown sugar 1-%-inch muHin (tassie) pan.
M teaspoon shredded lemon peel Filling: Cream together remaining two-
2 tablespoons butter, melted
H cup flaked coconut thirds of thecream cheese and ^ cup sug-
ar. Add 1 and ]^ teaspoon vanilla;
tsi,g

In shallow baking dish, line up apricots heat thoroughly. Pour into unbaked shells.
and plums, alternate peach halves with Bake at 350° for about 20 minutes. Loos-
orange slices. Mix juice, sugar, and peel; en in pans. Cool slightly; remove carefully.
pour over. Drizzle butter over plums; Chill. Spread tops with dairy sour cream
sprinkle coconut over all. Bake at 425° for (takes \2 cup). Place one ripe strawberry
1 5 minutes. Makes 8 servings. on each, if desired. Makes 24.
 37

Weekend-guest brunches

Company Eggs 'n Bacon Copenhagen Breakfast

Creamed Eggs a la Asparagus Strawberries
Toast Spiced Crab Apples Spiced Porridge
Bacon Canadian Bacon Hard-cooked Eggs
Hot Coffee Cheese and Boiled-ham Platter
Danish Coffee Ring Coffee

Creamed Eggs a la Asparagus

Spiced Porridge
Cook one 10-ounce package frozen as-
paragus spears; drain. Melt 3 tablespoons Scald 2 cups milk in double boiler. Stir
butter; blend in 3 tablespoons flour. Add in 1 tablespoon sugar, \^ teaspoon each
134 cups milk; cook and stir till thick. salt and ground cardamom, }/i cup cur-
Season with salt and pepper. Add Y2 cup rants, and ^/^ cup farina.
shredded sharp process cheese; stir till Cover; cook 30 minutes over hot, not
melted. Fold in 5 hard-cooked eggs, sliced. boiling water; stir occasionally.
Arrange the hot asparagus spears on top. Spoon Top each serving
into 4 bowls.
Sprinkle with paprika. Serve over hot with a pat of butter; sprinkle with brown
toast. Makes 4 servings. See picture below. sugar and cinnamon. Pass cream. Serves 4.

Eggs go fancy in cheese sauce, with asparagus spears atop.

Company Eggs 'n Bacon Serve on buttery toast. Pass two kinds of bacon, perky
crab apples, coffee. Keep hot with handy electric helpers!

17 ^^
38 Weekend-guest brunches

Danish CoflFee Ring Breakfast Salad

1 cake compressed yeast Arrange 3 chilled canned plums on each
J4 cup lukewarm water plate; radiate chilled fresh orange sections
M cup milk, scalded from them. Pass confectioners' sugar.
]4: cup shortening
J4 cup sugar Croissants
M teaspoon salt
1 slightly beaten egg
IH cups butter
\i teaspoon vanilla H cup
sifted all-purpose flour

1 teaspoon grated lemon peel

2 packages active dry yeast
2M to 3 cups sifted all-purpose flour cup warm water
]4.

2 tablespoons butter, melted 1cup milk, scalded

M cup raisins % cup sugar
M cup slivered almonds, toasted 1teaspoon salt
M cup sugar 1beaten egg
H teaspoon mace or 3^ to 4 cups sifted
all-purpose flour
IH teaspoons cinnamon
1 egg yolk
Soften yeast in lukewarm water. Combine 1 tablespoon milk
next 4 ingredients; cool to lukewarm. Add Cream butter with 3^ cup flour. Roll mix-
the egg. Add vanilla, lemon peel, and 7 ture between 2 sheets of waxed paper to
cup of the flour; beat well. Stir in softened form a 12x6-inch rectangle. Chill.
yeast; mix well. Add remaining flour to Soften yeast in warm water. Combine
make a smooth, soft dough. milk, sugar, and salt. Cool to lukewarm.
Knead on floured surface till smooth and Add softened yeast and egg. Mix well. Add
elastic. Place in greased bowl, turning once 2fi/i cups flour (or enough to make soft
to grease surface of dough. Cover and let dough). Knead on lightly floured surface
rise double, about 13^ hours.
till till smooth and glossy, about 5 minutes.

Punch down. Let rest, covered, 10 min- On floured surface, roll dough in 14-
utes. Roll to 21x7 inches, Vi inch thick.* inch square.
Brush with melted butter. Combine re- Place chilled butter on half the dough.
maining ingredients; spread on dough. Fold over other half of dough, sealing edges
Roll from long edge; seal. Shape ring on well. Roll to 20x1 2-inch rectangle.
greased cooky sheet. With scissors, snip al- Fold in thirds so you have 3 layers. (If
most to center at 1-inch intervals. Pull sec- butter softens, chill after each rolling.) Roll
tions apart; twist slightly. Cover, let rise to 20xl2-inches again. Fold and roll twice
till double, about 50 minutes. more. Then fold in thirds to form 12x7-
Bake at 375° for 20 minutes. Frost with inch rectangle. Chill 30 minutes.
Icing: Mix 1 cup sifted confectioners' sug- Cut dough crosswise in fourths. Roll
ar, 4 teaspoons milk, 3^ teaspoon vanilla, each fourth (keep remainder chilled) in

and dash salt. Makes 1 large ring. 22x7-inch rectangle, %

inch thick. Cut in
*To make 2 small rings, divide dough in 10 pie-shaped wedges, 4 inches at base and
half; roll each piece to 13x6 inches. 7 inches long (you will have an extra 34"
wedge on each end put together, if desired)
;

To shape Croissants: Begin with base

(if dough has shrunk back, pull to original

size) and roll loosely toward point. Place 3

Petit Dejeuner inches apart on ungrcased baking sheet
with center point down curve ends to form
;

Breakfast Salad crescents. Cover and let rise till almost

Croissants double, about 1 hour.
Butter Balls Currant Jelly Beat egg yolk with milk; brush on rolls.
Parisian Chocolate Bake at 375° for 12 to 15 minutes or till
lightly browned. Serve warm. Makes 40.
(Reheat in roll warmer or very slow oven.)
 Weekend-guest brunches 39

Parisian Chocolate Easy Scrambled Eggs

Combine 23^ one-ounce squares un- Cut 1 inch off stick of butter; drop in
sweetened chocolate and 3^ cup water; skillet (not over heat). Break in 4 eggs.
stir over low heat till chocolate melts. Add Pour in 3 to 4 tablespoons milk. Season.
% cup sugar and 3^ teaspoon salt. Bring to Place over medium heat. With spoon,
boiling, reduce heat, and simmer 4 minutes. break up yolks and whites (don't beat);
Cool to room temperature. Fold in 3^ cup steer butter over skillet. Stir as mixture
whipping cream, whipped. (You can keep thickens; cook till just set. Serves 3.
this "batter" in refrigerator several days.)
To serve, place 1 heaping tablespoon
chocolate in each teacup and fill with hot Dixie Coffee Bread
milk; stir well. Makes 8 to 10 servings.
Sift together 13^ cups sifted all-purpose
flour, 3€ cup sugar, 4 teaspoons baking
powder, and 3^ teaspoon salt. Stir in ^
cup corn meal. Add ^
cup milk, 2 slightly
beaten eggs, and 3^ cup salad oil or cooled
Come and Get It melted shortening. Pour into greased 9x9x
2-inch pan. Bake at 400° 15 minutes.
Chunks
Strawberries and Pineapple Blend 3^ cup each brown sugar and pea-
Easy Scrambled Eggs Grilled Ham nut butter. Gradually add 3^ cup milk,
Dixie Coifee Bread Hot Coffee beating till fluffy. Spread over the baked
corn bread; sprinkle with 3^ cup coarsely
chopped peanuts. Bake 5 minutes longer.

The aromas of sizzling ham (broiled or gn^illed — see index)

Favorites you cari^t heat and brewing coffee will call down the sleepiest guest. Add
creamy eggs, oven-warm coffee bread, chilled fruit — umm!
40 \
Weekend-guest brunches

Continental Brunch

Brioche Butter Curls

Cherry-Cheese Tarts
Cheese Beaten Biscuits Fruit
Cafe au Lait

Cherry-Cheese Tarts
3 sticks pastry mix, or 1 recipe
pastry calling for 3 cups flour
2 cups milk
1 2 M
-ounce package custard-flavor
dessert mix
1 8-ounce package cream cheese, cubed
H teaspoon vanilla
1 No. 2 can cherry-pie filling

Roll pastry mix to j^-inch. Cut twelve 5-

inch circles;fit over inverted muffin pans;

pinch corners together; prick. Bake at 450°

for 10 to 12 minutes. Cool.
Gradually add milk to dessert mix. Cook
and stir over medium heat till mixture
comes to/ul/ boil cook 3 minutes. Remove
;

from heat; add cream cheese and vanilla;

beat smooth with rotary beater. Cool 10
minutes, stirring occasionally. Spoon into
tart shells. Carefully spoon chilled cherry-
pie filling atop. Chill firm. Makes 12.
To match picture: Cut 23/^x3<t-inch
pastry strips. Bake beside tarts about 7
minutes. Top each tart with lattice of 4
baked pastry strips. Brush edges of tarts
with corn syrup; sprinkle with chopped
pistachio nuts (takes about lo cup).

Cafe au Lait
1 cup milk
1 cup light cream
3 tablespoons instant coffee
2 cups boiling water

Heat milk and cream over low heat. Di.s-

solve coffee in the boiling water. Beat milk
mixture till foamy. Pour milk into one
warmed server and coffee into another.
To serve: Fill cups from both pitchers
at once, making streams meet en route.
 Weekend-guest brunches 41

Brioche
Start these double-deckers the night before —
1 package active dry yeast or
1 cake compressed yeast
/^ cup water
3^ cup milk, scalded and cooled
M cup butter or margarine
M cup sugar
H teaspoon salt
3M cups sifted all-purpose flour
3 beaten eggs
1 beaten egg yolk
1 slightly beaten egg white
1 tablespoon sugar

Soften active dry yeast in warm water, com-

pressed yeast in lukewarm water.
Meanwhile, cream butter; add }/^ cup
sugar and salt, creaming well. Add luke-
warm milk; stir in 1 cup of flour. Add yeast,
eggs, and t^g yolk; beat well. Stir in re-
maining flour; beat 5 to 8 minutes. Cover;
let rise till a little more than double (about
2 hours); stir down; beat well. Cover
tightly with foil ; chill overnight.
down; turn out on
Stir floured surface.
Divide dough in fourths; set one section
aside. Cut the other three sections in half;
form each piece in 4 balls (24). Form re-
served section in 24 smaller balls.
Place large balls in greased muffin pans.
Poke indentation in top of each; moisten
hole with water; press small ball
slightly
in each indentation. Cover; let rise in
warm place till double (about 1 hour).
Combine egg white and 1 tablespoon
sugar; brush tops. Bake at 375° about 15
minutes. Serve warm. Makes 24.

Butter Curls
Dip butter curler in hot water; pull
lightly over a pound of firm butter, mak-
ing curls about inch thick. Repeat hot-
]/^
water dip each time. Have butter firmer
than from butter keeper, but not hard.

Go Parisian with fancy coffee —

Start with a classic continental breakfast
(Cafe au Lait, airy rolls, butter curls); add
fancy tarts, fruit, and cheese. Elegant!
 • a

42

/ ..
;"

y^^-

'^

^,
 43

Recipe
roundup
Here are the surprises. For
instance: Bananas in Nectar,
or Wheat 'n Honey Butter,
to cheer family at breakfast.
Here are the specialties.

For example: Flaky Danish

Crescent, worthy of your
fanciest brunch. Here is the
"something different."
Like: Swedish Eggs and Shrimp
for lunch. These foods are
fun to cook and fun to eat.

Brunch or lunch — the tablets set

#' What a beautiful morning! Start it off with spicy
*''^.*'
Ji ^ /, '^ / Raisin-stuffed Apples, ready in a wink. Pass a plat-
ter of sunny -side eggs, crisp Fried Cornmeal Mush,
sizzling BroiledHam Slices. Go-with: hot Popovers.

Simple, cool, delicious — it's an easy Dutch lunch.

Everyone helps himself to molded Tuna Ring, sa-
lami roll-ups and juicy tomatoes. For sandwiches,
offer ham, Swiss cheese, crusty rye, and relishes.
 Show-off
salads
for
lunch

(lorn in Tottiulo (Inps Mararoui-Uhvcsv loss Garlic Toast

 Fresh Fruit Medley
In large salad bowl, arrange small,
pared watermelon wedges (chilled) as
dividers (see picture below). Between di-
viders, place separate mounds of peach
slices with banana cuts*, halved avocado
rings*, orange sections, halved pineapple
rings,cantaloupe and watermelon balls.
Center with flaked coconut. Trim with
mint sprigs. Offer Marshmallow Dressing.
*To keep these fruits bright, use color
keeper (ascorbic acid mixture) or dip in
lemon juice mixed with a little water.

Tuna Ring Fresh Fruit Medley Strawberry- Cream Squares

46 Show-off salads

Marshmallow Dressing Potato-salad IMold

2 egg yolks This fancy salad's delicious with cold cuts and
1 teaspoon sugar cheese — makes a dandy company lunch/
H teaspoon dry mustard
1 tablespoon vinegar 1 envelope (1 tablespoon)
K cup tiny marshmallows unflavored gelatin
M cup whipping cream, whipped 2 tablespoons sugar
1 teaspoon salt
Beat egg yolks; add next 4 ingredients. 1 H cups boiling water
Cook and stir over low heat till marsh- K cup lemon juice
mallows melt and mixture thickens. Cool • • •

thoroughly. Stir till smooth, then fold in 8 stuffed green olives, sliced
whipped cream. Makes about 1 cup. 3 hard-cooked eggs, chopped
4 cups diced cooked potatoes
1 cup diced celery
Corn in Tomato Cups }4 cup diced green pepper

8 large ripe tomatoes

H cup diced pimiento
34 cup chopped green onions
1 12-ounce can (13^ cups) Mexican-
}4 cup chopped parsley
style whole kernel corn, drained
1 large cucumber, diced
1 M teaspoons salt
1 cup mayonnaise
1 teaspoon grated onion
• • •
4 slices bacon, crisp-cooked and
coarsely crumbled
H cup whipping cream, whipped
}4 cup clear French dressing
}4teaspoon salt
Mix gelatin, sugar, and salt thoroughly;
I
Dash pepper pour boiling water over and stir well to
dissolve sugar. Add lemon juice. Pour a
Peel tomatoes, if desired. With sharp knife thin layer of the mixture into a 1 J^-quart
cut cone shape from end opposite stem of ring mold; chill till almost firm. Arrange
each tomato; reserve. Hollow out center. olive slices and green-pepper strips on gel-
If wobbly, cut off thin slices at stem end. atin to form "flower" design.
Turn upside down to drain; chill. Add olives, eggs, vegetables, salt, and
Combine remaining ingredients; chill. mayonnaise to remaining gelatin mixture.
Sprinkle inside of tomatoes with salt. Fold in whipped cream. Spoon over gelatin
Spoon salad into tomato shells; arrange on layer in mold. Chill until firm. Serves 8.

lettuce.Perch a cone, point up, on each. Serve with tomato cuts, Swiss cheese,
Offer mayonnaise. Makes 8 servings. ham, and salami roll-ups, and rye bread.

Chef's trick for coring lettuce: Remove Fix romaine French-style for tossed salad:
droopy leaves. Smack the head stem end down Cut rib out of each leaf in two strokes. To
on counter top. Then, twist core right out! trim bowl, snip leaves in points with scissors.
 Show-off salads 47

Tuna Ring Guacamole Salad Bowl

1 envelope (1 tablespoon) unflavored Y. medium head lettuce
gelatin 2 tomatoes, cut in wedges
M cup cold water Y cup sUced pitted ripe olives
M cup chopped green onions
1 can condensed tomato soup 1 cup corn chips
1 3-ounce package cream cheese 1 6Y-, 7-, or 934 -ounce can
1 cup salad dressing or mayonnaise
tuna, drained
J^ cup chopped celery
1 recipe Avocado Dressing
3^ cup sliced stuffed green olives Y cup shredded Cheddar cheese
M cup chopped green pepper Break lettuce into bowl. Add next five in-
M cup sliced green onions
J4 cup chopped pimiento
gredients. Toss lightly with Avocado Dress-
2 hard-cooked eggs, chopped ing. Top with cheese and additional ripe
2 63^- or 7-ounce cans (2 cups) olives. Makes 4 servings.
tuna, in chunks
Avocado Dressing
Soften gelatin in cold water. Heat soup to
boiling. Add gelatin; stir till dissolved. Add Y cup mashed ripe avocado
cream smooth with electric or
cheese, beat 1 tablespoon lemon juice
rotary beater. Blend in salad dressing; stir Y cup dairy sour cream
in remaining ingredients. Y cup salad oil
Pour into a 5-cup ring mold chill firm. 1 clove garlic, crushed
To serve, garnish with greens
;

(see picture
Y teaspoon sugar
page 45). Makes 6 to 8 servings.
Y teaspoon chili powder
Y teaspoon salt
Y teaspoon bottled hot pepper sauce
Macaroni-Cheese Toss
Combine ingredients; beat with electric
A man's kind of salad— chock full of Cheddar beater or blender. Use the same day.
and tossed with tangy dressing— Makes about 13^ cups dressing.

Yi. pound (2 cups) small shell macaroni

Strawberry-Cream Squares
3 tablespoons clear French dressing
2 3-ounce packages strawberry-
\i pound sharp Cheddar cheese, flavored gelatin
cubed (1 cup) 2 cups boiling water
3 hard-cooked eggs, cubed 2 10-ounce packages frozen
1 cup drained cooked or canned peas strawberries
H cup chopped celery 1 13 3^ -ounce can (13^ cups)

Yi cup sliced green onions crushed pineapple

Vz cup mayonnaise or salad dressing 2 large, fully ripe bananas,
1 tablespoon prepared mustard finely diced
Wi teaspoons prepared horseradish • • •

Yi teaspoon Worcestershire sauce 1 cup dairy sour cream

Dash salt
Dash seasoned salt
Dissolve gelatin in boiling water. Add ber-
Dash pepper ries, stirring occasionally till thawed. Add
pineapple and banana. Pour half the mix-
Cook macaroni water till
in boiling salted ture into an 8x8x2-inch pan. Chill till firm.
tender; drain and cool. Pour French dress- Spoon sour cream over chilled gelatin,
ing over macaroni and set aside. Combine spreading in an even layer; pour remaining
cheese, eggs, and vegetables. Blend mayon- gelatin over. Chill firm.
naise and seasonings; pour over cheese Cut in 9 squares; serve on lettuce ruffles.
mixture. Add macaroni; toss to mix. Chill. Garnish with dollops of sour cream and
Serve in bowl lined with greens; top with whole strawberries split in half from top
cherry tomatoes. Makes 8 to 10 servings. almost to bottom. Makes 9 servings.
48

Raisin-stufFed Apples

Fruit 4 large baking apples

\i cup brown sugar
3^ cup seedless raisins
Butter
fix-ups M cup water
Core apples; pare from center or top
strip
of each. Mix brown sugar and raisins.
Place about 2 tablespoons of raisin mixture
California Fruit Bowl in center of each apple; dot with butter.*
Place apples in large saucepan add wa-
1 1 -pound box (3 cups) dried prunes ;

1 3-inch stick cinnamon, broken up ter. Cover tightly; bring to boil. Continue
1 unpared medium orange, cut in boiling gently 15 minutes, or till tender.
M
-inch slices Serve warm. Makes 4 servings.
\i cup brown sugar *Omit butter if serving apples chilled.

Rinse prunes, then just cover with water.

Add cinnamon. Cover; bring to boil, then
simmer for 20 minutes. Add the orange Broiled Grapefruit
slices and sugar. Cover and cook 5 minutes {from Chalet Suzanne,
longer. Cool. Makes 6 servings. Lake W ales, Florida)

2 large grapefruits, halved

Rhubarb Sauce on Bananas 34 to M
cup butter
2 teaspoons sugar
Combine 3 cups rhubarb cut in 1-incli
14 cup cinnamon-sugar mixture
pieces, 3^ to ^4 cup sugar, and \^ cup wa- (1part cinnamon to 4 parts sugar)
ter. Bring to boiling; cover; cook slowly 5

minutes. Chill. Serve over banana slices. Have fruit at room temperature so it will
be hot through when top is browned. Cut
around every section of each half, close to
Bananas in Nectar
membrane so fruit is completely loosened
Fill 4 chilled sherbet dishes with sliced from shell. Cut hole in center of each half;
bananas. Add enough frosty-cold guava, fill with 1 to 13^ tablespoons butter. Sprin-

papaya, or apricot nectar to cover. kle each with 1^2 teaspoon sugar, then with
Garnish fruit with mandarin-orange 2 tablespoons cinnamon mixture.
sections, maraschino cherries, and sprigs Broil 4 inches from heat 8 to 10 minutes,
of mint. Makes 4 servings. or till tops are brown. Serves 4.

Breakfast Berry Bowl —

a snappy fruit trio
to brighten the morn
Chill 1 No. 2 can (2H cups) pine-
apple chunks; drain, reserving syr-
up. Rinse 1 pint each of fresh red
raspberries and strawberries; slice
the strawberries. In crystal bowl
(if you have one), arrange the
strawberries, then the pineapple
chunks; top with the raspberries.
Pour chilled pineapple syrup over.
Serve with cream. Serves 6.

'^
 49

Lunch-and-brunch meats
Breakfast Hash Canadian-style Bacon
2 tablespoons butter or margarine Broiled: Broil 3^-inch slices 3 inches
About H pound leftover cooked beef, from heat, 1 to 2 minutes on each side.
ground (2 cups)
Pan-broiled: Preheat skillet; brush
2 cups finely diced raw potato with oil. Brown 3^-inch slices quickly,
M cup finely chopped onion
about 2 to 3 minutes on each side.
H cup beef broth
H teaspoon salt
• • •
Breakfast Steaks
4 eggs Select 2)^- to 33^-ounce steaks, from
beef round, sirloin tip, or shoulder. Use
Melt butter in skillet; add beef, potato,
meat tenderizer following label directions.
onion, broth and salt; mix well. Cover and
In hot lighdy greased skillet, pan-broil
cook over low heat, stirring often, till po-
tatoes are tender, about 1 5 minutes.
about 2 minutes per side use high heat. —
Don't overcook! Serve with butter-
During last 3 to 5 minutes hash is cook-
browned peach halves.
ing, slip the eggs into boiling water or egg
poacher; cook to desired doneness.
Serve hash on 4 plates, making slight in- Creamed Dried Beef
dentation in center. Place a poached egg
atop each serving. Makes 4 servings. H pound dried beef, shredded
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Broiled Ham Slice 1H cups milk
K teaspoon Worcestershire sauce
Broiled: Select 1-inch ham (or picnic) Toast points or chow-mein noodles
slice; trim rind, any. Slash fat edge in
if

several places. Broil 3 inches from heat; Cook dried beef in butter till edges frizzle.

turn once. 'Rvo'il fully cooked s\\c& 15 minutes Blend flour and milk. Add to beef. Cook
total;an uncooked slice (cook-before-eating and stir till thick. Add Worcestershire.
type) for 18 to 20 minutes total. Season with pepper. Spoon over toast or
Pan-broiled: Choose }4- to 3^-inch crisp noodles. Makes 4 servings.
thick slice of smoked ham (or picnic). Rub
heavy skillet with ham fat. Over low heat,
Trout Amandine
pan-broil 3/^-inch slice offully cooked ham 3
to 4 minutes each side; a 3^-inch slice un- 4 small fresh-water trout, cleaned
cooked ham for 6 to 8 minutes on each side. Seasoned flour
H cup butter
2 tablespoons slivered almonds
Pan-fried Sausage H cup lemon juice
2 tablespoons snipped parsley
Patties: Buy or shape bulk pork sausage
in a roll; cut in thin patties. Pan-fry slow- Wash fish; dry thoroughly. Dip in flour.
ly, starting in a cold skillet. Turn once. Brown in 14 of the butter, 12 to 1 5 min-
(^^P
Cook 15 to 20 minutes. utes, turning once. Remove to platter;
Links: Place in cold skillet; add 14 cup keep warm. Melt remaining butter in the
cold water. Cover and cook slowly 5 min- skillet. Add almonds; brown, stirring oc-
utes; drain. Uncover and fry slowly, turn- casionally. Stir inlemon juice and parsley;
ing with tongs till all sides are brown. Do season to taste. Pour over warm trout and
not prick. Takes 12 to 14 minutes. serve. Makes 4 luncheon servings.
50

So-delicious cereals
Hominy Fluff with Hash Gnocchi
1 cup quick-cooking hominy grits 3 cups milk
2y2 cups milk M cup butter or margarine
2>^ cups water 1teaspoon salt
1 % teaspoons salt K cup farina
2 tablespoons butter or margarine 2 slightly beaten eggs
H cup snipped parsley 1 cup shredded Parmesan cheese
3 slightly beaten egg yolks 34 cup butter or margarine
3 egg whites
Combine first 3 ingredients. Scald (do not
1 1 -pound can corned-beef hash, boil). Stirring constantly, add farina in
heated fine stream. Cook and stir till thick.
Beat in eggs and half of cheese. Pour in-
Cook hominy grits, milk, water, salt, and to greased 8x8x2-inch pan. Chill firm. Cut
butter about 5 minutes or till thick, stirring in slices ^-inch thick (4 inches long). Over-
frequently. Cool 10 minutes and stir in lap in greased 13x9x2-inch pan. Dot with
parsley and egg yolks. butter; sprinkle with remaining cheese.
Add dash salt to egg whites, beat till
Bake at 425° for 25 to 30 minutes. Serves 6.
fold into grits mixture. Pour into but-
stiff;

tered 63/2-cup ring mold. Place in shallow

pan; pour in hot water to depth of 1 inch. Wheat 'n Honey Butter
Bake at 325° for Wi hours or till knife in-
serted comes out clean. Unmold; fill cen- Add 1 teaspoon salt to 5 cups rapidly
boiling water. Gradually sprinkle in 1 cup
ter with hot corned-beef hash. Serves 6 to 8.
toasted wheat cereal (water shouldn't stop
boiling). Cook about 15 minutes. Serve
with Honey Butter. Makes 4 servings.
Bacon Spoon Bread Honey Butter: Whip ^cup butter till

% cup corn meal fluffy. Gradually add 14 cup honey; beat.

1 ]/2 cups cold water
2 cups shredded, sharp Cheddar cheese
K cup soft butter or margarine Scrapple
2 cloves garlic, crushed
>2 teaspoon salt 1 H
pounds bulk pork sausage
1 cup milk 1 teaspoon salt
5 well-beaten egg yolks H teaspoon sage
1 cup yellow corn meal
M pound sliced bacon, crisp-cooked,
drained, and crumbled
4 stifT-beaten egg whites In saucepan, break sausage in small pieces.
Add 4 cups water, stirring to separate
C'ombinc corn meal and water; cook and meat. Heat to boiling; reduce heat; sim-
stir tillconsistency of mush. Remove from mer 20 minutes. Drain meat; reserving 3
heat. Add next 4 ingredients; stir to melt cups of stock. Add salt and sage to stock;
cheese. Gradually add milk. Stir in egg bring to boiling. Combine corn meal and 1
yolks; add bacon (reserving some for gar- cup cold water; gradually stir into stock.
nish, if desired). Fold in egg whites. Cover; cook over low heat 10 minutes,
Pour mixture into greased 2-quart souf- stirring occasionally. Add sausage, pour
fle dish or casserole. Bake at 325° for 65 into 93/-2x5x3-inch loaf pan. Cool; chill

minutes or till done. Spoon into warm overnight. Slice, fry and serve as for Fried
dishes; top with butter. Makes 6 servings. Corn-meal Mush. Makes 9 servings.
 Cereals 51

Fried Corn-m^al Mush

2H cups water
1 cup corn meal
1 cup cold water
1 teaspoon salt
1 teaspoon sugar (optional)

In saucepan, heat 2^ cups water to boil-

ing. Combine remaining ingredients; grad-
ually add to boiling water, stirring con-
stantly. Cook till mixture thickens, stirring
frequently. Cover, continue cooking over
low heat 10 to 15 minutes. /t's sizzling good—fried mush!
Pour into a 73^^x33^x2 ^/^-inch loaf pan.
Fill a platter with crunchy Fried Corn-meal
Cool. Chill overnight. Slice 3^-inch thick.
Mush and crisp bacon for a wonderful break-
Fry in small amount hot fat till brown, fast or supper. Delicious with butter, warm
turning once. Makes 6 servings. maple-flavored syrup, honey, or jelly.

1 To cook mush: In small bowl, mix the 2 Pour mush into small loaf pan to mold.
-*-corn meal with cold water (this prevents Cool, then chill thoroughly. Or, style
lumps). Then, add salt, and a little sugar. dainty, round slices: Mold in small frozen-
Gradually stir mixture into boiling water. juice-concentrate cans. Nice for brunches.

3 To unmold, just run a spatula or knife 4

^^
Fry in hot fat on griddle or in skillet.
(Drop of water will dance when griddle is
around edge of mush to loosen. Turn out
on board; cut in slices. Fry plain, or dip in hot enough.) Fry slowly, adding more fat if
corn meal first, for extra-crunchy coat. needed. Takes about 7 minutes on a side.
52

Eggs in exciting ways

Eggs Goldenrod Baked Eggs with Cheese
6 hard-cooked eggs 4 eggs
3 tablespoons butter or margarine \i cup light cream
3 tablespoons all-purpose flour M cup shredded sharp process cheese
Yi teaspoon salt
1 Vi cups milk
6 slices hot toast, quartered Butter 4 ramekins or custard cups. In each
put 1 tablespoon cream. Break one egg into
Chop egg whites and sieve yolks. Melt but- each; sprinkle with salt and pepper. Set
ter; blend in flour and salt. Add milk all at cups in shallow pan and pour hot water
once. Cook and mixture thickens
stir till in pan to depth of 1 inch.
and bubbles. Add the chopped egg whites; Bake in slow oven (325°) 15 minutes.
heat briefly. Ladle creamed mi.xture over Top each egg with about 2 tablespoons of
toast. Sprinkle sieved yolks atop. Pass salt the cheese; bake 5 to 10 minutes longer.
and pepper. Makes 6 servings. Serve at once. Makes 4 servings.

A delicious old favorite — hard-cooked egg

Eggs Goldenrod whites are chunked into creamy white sauce,
spooned over hot toast. Atop go sieved yolks!

\
 Eggs 53

French Omelet Stir rapidly in zigzag fashion

2 eggs
Dash salt
Dash pepper
1 teaspoon butter, or olive oil

H cup grated Cheddar cheese, or

pan-fried onions or mushrooms

With a fork beat eggs, salt, and pepper to-

gether till blended but not frothy. Heat an
8-inch omelet pan. Add butter and melt,
tilting pan to grease sides. When butter
has browned lightly, or oil forms ripples,
pour in omelet mixture, leaving heat mod-
erately high. With fork tines up and parallel
through top of un-
to skillet, rapidly stir
cooked egg. Keep omelet an even depth.
Stir the uncooked egg zigzag fashion, out
to the edges. Shake pan all the while to
keep egg mixture moving.
When egg is mostly set and bottom is Shake— keep omelet moving
just beginning to brown remove pan
lightly,
from heat. (Omelet cooks in about 1 min-
ute.) Spoon cheese, onions or mushrooms
across center, at right angles to handle of
pan. Flip top third of omelet (near handle)
over filling. Grasp handle with the palm up
and tilt skillet, handle up, over a hot plate
so the partly folded omelet sUdes to the far
side of pan. Slide }/s of the omelet onto the
plate then tilt the pan over, thus folding the
omelet neatly in thirds. Makes 1 serving.

Creamed Eggs Elegante

4 rusks, buttered
2 tablespoons prepared mustard
1 4 M-ounce can deviled ham

4 hard-cooked eggs
1 can condensed cream of
mushroom soup Tilt, handle up; roll omelet out
}4 cup milk
2 tablespoons finely chopped onion
Dash Worcestershire sauce

Spread rusks with mustard, then with ham.

Place in slow oven (325°) 10 minutes, or
till warm through. Meanwhile, chop 2 of

the eggs; combine with remaining ingre-

dients; heat. To serve, place each rusk on
a plate; spoon sauce over. Slice remaining
eggs; arrange slices on rusks. Sprinkle with
paprika; trim with parsley. Serves 4.
54 Eggs

Rainbow Eggs Hollandaise Sauce

Tint peeled eggs in a variety of colors; serve as A tangy golden sauce that adds the final touch
the good-to-eat trim on a luncheon platter— to Eggs Benedict. Just dandy served over broc-
coli, asparagus, or cauliflower, too!
Place eggs in saucepan and cover with
cold water (at least 1 inch above eggs). 4 egg yolks
Bring to boiling; turn off heat (if more 1 to 2 tablespoons lemon juice

than 4 eggs, reduce heat to keep water just

^2 pound (2 sticks or 1 cup)
below simmering). Cover and leave eggs in
butter, melted
water 15 to 20 minutes.
Cool eggs promptly in cold water to stop
K teaspoon salt
Dash pepper
cooking, help prevent dark surface on yolk.
For each color, dissolve an envelope of In top of a double boiler, beat egg yolks
I
powder in 1 cup
fruit-flavored soft-drink slightly and stir in lemon juice. Place over
water water with food coloring)
{or tint hot, but not boiling water— don't allow water
mix enough of each to cover eggs. in bottom pan to touch top pan.
Shell eggs; place in tinted water. Let Add the butter a little at a time, stirring
stand till of desired shade. constantly with wooden spoon. .Add the
Dry the on paper towels. Ar-
tinted eggs salt and pepper Continue cooking
to taste.
range on "nests" of shredded carrot or on slowly just until mixture thickens -stir
fluffy lettuce for colorful trim. constantly. Makes 1 cup.

A touch of glamour — Eggs Benedict from Brennan'' s in New Orleans.

•i'^-^,,
 Eggs 55

Eggs Benedict Swedish Eggs and Shrimp

A ^^traditional Brennan breakfast^^ is Eggs IVs a quick lunch, with pickled beets and rye
Benedict followed by hearty sirloin, hot French bread. Dessert is vanilla ice cream with a sprinkle
bread, crepes Suzette and cafe au lait— of peanuts—

Top crisp rusks

(or English muffins) with 6 hard-cooked eggs, chilled
Canadian-style bacon and
slices of grilled 2 to 3 cups cooked cleaned
Soft-poached Eggs. Generously ladle Hol- shrimp, chilled
landaise Sauce over the eggs and ]/i cup whipping cream
sprinkle with paprika. To match picture, M cup mayonnaise
garnish with truffle slices and sprigs of
H teaspoon shredded lemon peel
parsley. Serve immediately.
M teaspoon dried dill weed or
2 teaspoons finely snipped dill

Cut eggs in half lengthwise; arrange in

Soft-poached Eggs
center of serving dish. Circle eggs with
In large saucepan, heat water (3 or 4 generous rim of chilled shrimp.
inches deep) just to boiling. Add a little Whip cream to soft peaks. Combine
the
vinegar and salt. Break each egg into a the mayonnaise and lemon peel; fold in
sauce dish. Stir the simmering water to whipped cream. Spoon mixture over eggs;
make a swirl and slip egg from dish right sprinkle with dill. Makes 4 servings.
into middle of the swirl.Be sure to follow
the swirl with the dish so egg goes into
water in the same direction. Italian Rice Souffle
Turn heat down -don't let water boil.
It takes 3 to 5 minutes for eggs to cook, Team with green grape clusters and crisp apple

depending on desired doneness. Remove salad for a delicious light lunch—

eggs with a slotted spoon or pancake turner.

To keep hot till serving time, transfer
% cup uncooked rice
2 cups milk
eggs to warm water (about 3 inches deep). 6 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
Stuffed-egg Casserole 1 3^ teaspoons salt
8 ounces Swiss cheese, shredded
3 tablespoons butter
(about 2 cups)
3 tablespoons all-purpose flour
4 egg yolks
1 No. 2M can (33^ cups) tomatoes
4 egg whites
}/2 cup chopped onion
2 teaspoons sugar
% teaspoon salt
Cook rice uncovered
in 2 cups milk over

Dash pepper low heat tender (about 15 minutes),

till

stirring frequently with a fork. When all

6 hard-cooked eggs, deviled* milk is absorbed, remove from heat.
M cup fine dry bread crumbs Melt butter; stir in flour; cook and stir
2 tablespoons butter, melted 1 minute. Remove from heat; gradually
add 2 cups milk. Cook and stir till smooth,
Melt butter; blend in flour. Add tomatoes, bubbly. Remove from heat. Add salt,
onion, sugar, salt, and pepper; cook till cheese; stir till cheese melts. Add rice.
mixture thickens, stirring constantly. Pour Beat egg yolks till thick and lemon-
into 10x6x1 3^-inch baking dish. colored. Fold in cheese mixture; cool
Arrange deviled eggs in the sauce. Com- slightly. Beat egg whites to stiff peaks; fold
bine crumbs and butter; sprinkle over eggs. cheese mixture into whites. Pour into un-
Bake in a hot oven (425°) for 10 minutes greased l3^-quart souffle dish or casserole.
or till hot. Serve over hot toast. Serves 6. Bake in moderate oven (350°) 65 minutes
*Use your favorite recipe for deviled or till knife inserted comes out clean. Serve
eggs, or see index listing for our recipe. immediately. Makes 6 servings.
56

Breakfast breads
Orange-blossom Miiflfins William Tell Coflfeecake
Crunchy-good outside; delicate flavor inside — J4 cup butter or margarine
M cup sugar
1 slightlybeaten egg 1 egg
K cup sugar 1 teaspoon vanilla
H cup orange juice 1 3^ cups sifted all-purpose flour
2 tablespoons salad oil or 2 teaspoons baking powder
melted shortening M teaspoon nutmeg
2 cups packaged biscuit mix M teaspoon salt
• • • % cup milk
M cup orange marmalade
]/2 cup chopped pecans 1 cup finely chopped pared
• • • tart apple
M cup sugar \i cup sugar
13^ tablespoons all-purpose flour 1 teaspoon cinnamon
K teaspoon cinnamon
Stir butter to soften; add sugar and cream
M teaspoon nutmeg
1 tablespoon butter or margarine till fluflfy. Add and vanilla; beat well.
tgs^
Sift together dry ingredients; add to
Combine first 4 ingredients; add biscuit creamed mixture alternately with milk,
mix and beat vigorously for 30 seconds. beating smooth after each addition. Pour
Stir in marmalade and pecans. Grease muf- into greased 9x9x2-inch pan.
fin pans or line with paper bake cups; fill Combine remaining ingredients, sprin-
% full. Combine sugar, flour, cinnamon, kle over batter. Bake in moderate oven
and nutmeg; cut in butter till crumbly. (375°) 25 to 30 minutes or till done. Cool
Sprinkle over batter. Bake at 400° for 20 1 5 minutes; cut in squares and serve warm.

to 25 minutes. Makes 1 dozen.

Muffin-mix Coffeeeake
Graham Gems H package (1 packet) orange-
yi cup sifted all-purpose flour muffin mix
H cup sugar 2 tablespoons pineapple-
1 teaspoon salt apricot preserves
4 teaspoons baking powder
1 cup stirred whole-wheat flour 3 tablespoons sugar
3 tablespoons all-purpose flour
1 well-beaten egg 2 tablespoons butter or margarine
1 cup milk 3 tablespoons chopped
3 tablespoons butter or California walnuts
margarine, melted
Prepare batter from muffin mix according
Sift together the flour, sugar, salt, and to package directions. Pour into greased
baking powder; whole-wheat flour.
stir in SxlV'i-inch round pan. Dot preserves (cut
Combine egg, milk, and f)uttcr. any large pieces) evenly over batter.
Make a well in dry ingredients and add Sprinkle with Streusel Topping: Combine
liquid all at once. Stir just till moistened. sugar and flour. Cut in butter till crumbly;
Fill greased muffin pans '^3 full. Bake in stir in the chopped walnuts.

hot oven (425°) 15 to 18 minutes or till Bake in hot oven (400°) 18 to 20 minutes
done. Makes about 10 muffins. or till done. Cut into wedges. Serve warm.
 Breads 57

Banana Ambrosia Ring Cinnamon Fantan Buns

H cup flaked coconut 1 package active dry yeast
H cup maple-flavored syrup H cup milk, scalded
2 tablespoons butter or H cup sugar
margarine, melted H cup shortening
1 teaspoon salt

2 cups packaged biscuit mix 3 cups sifted all-purpose flour

3 tablespoons sugar 1 egg

H cup mashed ripe banana 2 tablespoons butter, melted

1 slightlybeaten egg
Soften yeast in 3^ cup warm water. Com-
3 tablespoons butter or
margarine, melted bine next 4 ingredients; cool to lukewarm.
Add 7 cup of the flour; mix well. Stir in
yeast, egg; beat well. Stir in 2 cups flour
2 tablespoons sugar
1 teaspoon cinnamon (or enough for soft dough).
2 tablespoons butter or margarine Cover; let rest 10 minutes. Knead till

satiny (8 minutes). Place in greased bowl;

Mix coconut with the syrup and 2 table- turn once to grease surface. Cover; let rise
spoons melted butter and spread over the tilldouble (13^ hours). Turn out; form in
bottom of a 5-cup ring mold. ball. Cover; let rest 10 minutes. Roll to
Combine biscuit mix and 3 tablespoons 20x10 inches. Brush with butter.
sugar. Stir in banana, egg, and 3 table- Filling: Combine 3^ cup chopped wal-
spoons melted butter. Beat mixture vigor- nuts, }/2 cup sugar, IJ^ teaspoons cinna-
ously 1 minute. Spoon half the batter over mon; sprinkle over dough.
coconut in mold. Rollup from long side. Cut in eight 23^2-
Mix 2 tablespoons sugar with the cinna- inch lengths. Without cutting through, snip
mon; sprinkle over batter; dot with butter. each length in thirds crosswise. Place on
Cover with remaining batter. Bake in mod- greased baking sheet; spread thirds to form
erate oven (375°) 20 minutes or till done. fan. Cover; let almost double (25 minutes).
Invert to unmold. Serve warm. Bake at 350° for 12 to 15 minutes.

^^y^Ei^

Bring out this luscious Banana Ambrosia Ring Delight any sweet tooth with these Cinnamon
at your fanciest brunch. The maple-flavored, Fantan Buns, brimful of crunchy nut filling.
chewy coconut topping makes it party -special. Fan-swirled shape makes each a 3-in-l treat.
58 Breads

Flaky Danish Crescent Butter-Pecan Rolls

1 package active dry yeast 1 cake compressed yeast
2 cups sifted all-purpose flour H cup lukewarm water
1 tablespoon sugar 1 cup milk, scalded
M teaspoon salt H cup shortening
M cup chilled butter or margarine H cup sugar
}4 cup milk, scalded and cooled 1 teaspoon salt
1 slightly beaten egg yolk 3H to 3 H cups sifted all-purpose flour
Filling 1 beaten egg
M cup chopped almonds or pecans Filling and Topping

Soften yeast in 3^4 cup warm water. Sift to- Soften yeast in lukewarm water. Combine
gether dry ingredients; cut in butter till next 4 ingredients; cool to lukewarm. Add
some of mixture is like corn meal and some 7 cup of the flour; beat well. Beat in yeast

the size of peas. Mix cooled milk and egg and egg. Gradually add remaining flour
yolk ; add with softened yeast to flour mix- to form a soft dough; beat well. Brush top
ture, stirring to make soft dough. Cover; lightly with soft shortening; cover and let
chill a few hours or overnight. rise in warm place till double (13^ to 2
Halve dough (keep half chilled). On hours). Punch down; turn out on Ughtly
floured surface roll one half to 12x9-inch floured surface and divide dough in half.
rectangle, }/s inch thick. Reserve 2 table- Roll each piece in 12x8-inch rectangle.
spoons of Filling for the glaze; spread Filling: Brush each rectangle with 2
rolled dough with half of the remainder. tablespoons melted butter. Combine V^
Sprinkle with half the nuts. cup sugar and 2 teaspoons cinnamon;
Roll as for jellyroU from long side; seal sprinkle half over each rectangle.
edges and ends. Place seam down on Roll each rectangle as for a jellyroU,
cooky sheet. Shape in crescent; flatten beginning with long side; seal edge. Cut
slightly. Repeat with remaining dough. each roll in eight 1 3^-inch slices.
Cover; let rise in warm place till almost Topping: In each of two 93^x5x3-inch
double (about 1 hour). Brush with re- metal loaf pans, mix 3^ cup brown sugar,
served Filling. To garnish, sprinkle with 14 cup butter and 1 tablespoon light corn
additional almonds, thinly sliced. Bake in syrup. Heat slowly, stirring frequently till

moderate oven (375°) 20 minutes or till blended. Remove from heat. Sprinkle 3^3
done. Serve warm. Makes 2 Crescents. cup pecans in each pan.
Filling: Combine 3^ cup sugar and 1 Place 8 rolls cut side down, in each pan.
teaspoon cinnamon, and fold into 1 stiff"- Cover; let rise in warm place till double
beaten egg white. (35 to 45 minutes). Bake in moderate oven
(375°) for 25 minutes or till done. Cool 2 or
Quickie Stickies 3 minutes; invert on rack and remove
pans. Makes 16 rolls.
H cup honey
3 tablespoons butter or
margarine, melted Speedy Orange Coflfeecake
H cup broken California walnuts
1 package refrigerated biscuits 1 package refrigerated biscuits
Melted butter or margarine 2 tablespoons butter, melted
Cinnamon H cup sugar
2 tablespoons finely chopped walnuts
Blend honey and butter; divide among 7 2 teaspoons grated orange peel
muflin cups. Sprinkle walnuts into each.
Brush one side of each biscuit with butter; Dip biscuits in butter, then in mixture of
sprinkle with cinnamon. Cut in half. Place sugar, nuts, and Overlap biscuits in
peel.
3 halves, cut side down (curved side up) circle in 9-inch pie plate.* Bake at 400°
and buttered sides touching, in each muf- for 15 minutes or till done. Serve hot.
fin cup. (One will have only 2 halves.) *Or make a double recipe and bake cof-
Bake at 350° for 15 minutes. Makes 7. feecake in an 11-inch pie plate.
 ;

Breads 59

Walnut Coffeecake Sticks Popovers

H cup butter or 2 eggs
margarine, softened 1 cup milk
H cup brown sugar 1 cup sifted all-purpose flour
1 tablespoon milk or light cream }/2 teaspoon salt
1 teaspoon cinnamon 1 tablespoon salad oil

1 unsliced sandwich loaf, about 11 Place eggs in bowl; add milk, flour, and
inches long salt.Beat 1 }/2 minutes with rotary or elec-
1 to 1 M
cups chopped
Add salad oil; beat }/2 minute.
tric beater.
California walnuts
(Don't overheat.) Fill 6 to 8 well-greased
Cream together butter, sugar, milk, and custard cups 3^ full.
cinnamon till and fluffy.
light Bake in very hot oven (475°) 1 5 minutes
Trim crusts from bread. Cut loaf cross- reduce heat to 350° and bake 25 to 30 min-
wise in 3 equal, large cubes. Cut each utes or till browned and firm.
cube in then in thirds again in
thirds, A few minutes before removing from
opposite direction, making 9 sticks per oven, prick each popover with a fork to let
cube. Spread butter mixture on all sur- steam escape. If you like them dry inside,
faces except bottom. Roll in nuts. turn off oven leave them in 30 minutes,
;

Bake on cooky sheet in moderate oven door ajar. Serve hot with butter, or split
(375°) 15 minutes or till crispy Makes 27. and serve with saucy filling. Makes 6 to 8.

Simply scrumptious! Under a coating of brown sugar and

Rich Butter-Pecan Rolls butter syrup, they're spicy with cinnamon and crunchy
with nuts. Great served oven-hot with lots of butter.
60

Pancakes and waffles

Corn -meal Pancakes Best-seller Buttermilk
IH cups yellow cornmeal Pancakes (from Pancake Palace,
34 cup all-purpose flour San Francisco)
1 teaspoon each soda, salt, and sugar 2 cups sifted all-purpose flour
2 cups buttermilk
1 teaspoon each soda and salt
2 tablespoons salad oil
2 tablespoons sugar
1 slightly beaten egg yolk
2 slightly beaten eggs
1 stiff-beaten egg white
2 cups buttermilk
Stir together dry ingredients. Add butter- 2 tablespoons butter, melted
milk, egg yolk; blend well. Fold in
oil,
Sift together dry ingredients. Add remain-
egg white. Let stand 10 minutes. Bake on
ing ingredients; stir just till moistened.
hot, lightly greased griddle. Makes 16.
(There be a few lumps.) Bake on hot,
will
uniform cakes,
lightly greased griddle. (For
Blintz Pancakes use a 3^-cup measure.) Turn cakes when
1 cup sifted all-purpose flour bubbles on surface break. Serve with
1 tablespoon sugar Whipped Orange Butter and syrup. Makes
]/2 teaspoon salt about 13^ dozen 4-inch cakes.
1 cup dairy sour cream
1 cup small-curd cottage cheese Blueberry Pancakes: Drain one 1 -pound
4 well-beaten eggs can blueberries. Add ^;^ cup drained ber-
ries to Buttermilk Pancake batter. Bake.
Sift dry ingredients into bowl. Add remain-
To serve, sift confectioners' sugar over;
ing ingredients; fold just till moistened.
sprinkle with remaining berries. Offer
Bake on hot, lightly greased griddle. Serve
Whipped Orange Butter.
with Blueberry Sauce. Makes 16 cakes.
Blueberry Sauce: Mix one 1 -pound Hawaiian Pancakes: Drain one 9-ounce
can blueberries, 2 teaspoons cornstarch; can crushed pineapple; fold into Butter-
cook, stirring constantly till thickened. Add milk Pancake batter. Bake; top with con-
1 teaspoon lemon juice. fectioners' sugar, Whipped Orange Butter.

Pour batter, for ease. When bubbly on top, turn cakes.

Tips for prize pancakes— To flip, give sudden lift-and-tilt to spatula up and over!
Keep 'em hot between layers of dish towels in warm oven.
 rv^

For fun, bake crispy Orange Dessert Waffles Corn-meal Pancakes-ideal brunch mainliner.
right at the table. Top with fluffy Whipped They're light, tender, and boast a corn-meal
Orange Butter for a dehghtful flavor treat. crunch! Partners: baked apples, sausage.

Whipped Orange Butter Easy Sourdough Flapjacks

Whip 3^ cup softened butter until fluffy. Soften 1 package active dry yeast in 3^
Add ]4: teaspoon grated orange rind and 1 cup warm water. Beat 1 egg; stir in 2 cups
tablespoon confectioners' sugar; blend milk, and 2 cups packaged biscuit mix. Stir
well. Chill mixture. in yeast. Let stand 1 to 1 3^ hours. Do not stir.
Remove whipped butter from refriger- Bake on a hot, lightly greased griddle.
erator about 1 hour before serving. Makes 24 4-inch flapjacks.

Orange Dessert Waffles

Coconut Hot Cakes with
Sausage 1 14 cups sifted cake flour
3 teaspoons baking powder
{from Kona Inn, Hawaii)
M teaspoon salt
2 cups sifted all-purpose flour 2 well-beaten eggs
4 teaspoons baking powder 1 cup light cream
Dash salt 1 tablespoon grated orange rind
2 beaten eggs H cup butter, melted and
2 cups milk cooled slightly
}4, cup butter, melted
2 stifF-beaten egg whites

Fresh grated or flaked coconut Sift together dry ingredients. Combine

10 cooked smoked sausage links eggs, cream, orange rind ; stir into dry in-
gredients. Stir in butter; fold in egg whites.
Sift together the flour, baking powder, and Bake. Serve with Whipped Orange Butter.
salt. Combine eggs, milk, and melted but- Makes 3 10-inch waffles.
ter; add mixture dry ingredients, stirring
to
just until the flour is moistened. (There
Peanut-butter Waffles
will be a few lumps.)
Bake on a hot griddle, turning only once. Combine cup packaged pancake mix,
1

Spread warm cakes with honey or coconut 2 tablespoons sugar, ^

cup chunk-style
syrup and roll up each. peanut butter, 1 egg, 1 cup milk, and 2
Place 3 cakes on a mound of flaked co- tablespoons salad oil or melted shortening.
conut for a serving; drizzle with melted Beat with rotary or electric beater just till
butter. Top with butter pats and sizzling almost smooth. (There will be a few
sausage. Pass warm maple syrup. (At the lumps.) Bake in preheated baker.
Kona Inn they off'er guava jelly, papaya To serve, pass butter, jelly, or maple-
jam and poha jelly, too.) Makes 5 servings. flavored syrup. Makes 8 4-inch waffles.
 Chicken
Croquettes, 25
L-M Salads
Apple-Graf)efruit Mold, 19

Index Curried Chicken

in
Sandwiches, 10
Easy Chicken Chow
Mein, 22
Cheese Shell, 10
Lasagne, Three-cheese, 24
Lemon Souffle, 12
Low-calorie
Cantaloupe Stars, 29
Cheese-stuffed Frank, 28
Avocado-Cranberry
Salad. 22
Beet and Bean Salad, 23
Bing Cherry Mold, 11
Cantaloupe Stars, 29
Livers inRed Wine, 36 Citrus Salad, 28 Carrot -stick Bundles, 19
Party Chicken Salad, 8 Egg-Onion Salad, 28 Chicken in Cheese Shell, 10
CoflFeecakes, 38, 56-59 Green Salad, 28 Chicken Salad, Party, 8
Appetizers Cookies meal plans, 28-29 Citrus Salad, 28
Blue-cheese Dip, 9 Cinnamon Crisp, 24 Lunch-box meals, 26-27 Confetti Relish Mold, 13
Pink Champagne, Mock, 33 Coconut-Oatmeal, 22 Macaroni-Cheese Toss, 47 Com in Tomato Cups, 46
Tomato Appetizer, Hot, 10 Main dishes Crab Louis, 9
Tomato Cocktail, Iced, 32
Apple-Grapefruit Mold, 19
D-E Chicken Chow Mein,
Easy, 22
Egg-Onion Salad, 28
Firecracker Plums. 8
Apples, Raisin-stuffed, 48 Desserts Chicken Croquettes, 25 French Green Salad, 21
Artichoke Hearts, Banana Brittle Dessert, 19 Chicken Livers in Fruit Medley, Fresh, 45
Marinated, 35 Caramel Crunch, 22 Red Wine, 36 Ginger Fruit Freeze, 12
Avocado-Cranberry Salad, 22 Cheesecake Tassies, 36 Chili Casserole, Green and Gold Salad, 33
Cherry-Cheese Tarts, 40 Western, 23 Green Salad, 28
B Cherry Creme Parfaits, 14
Coconut Ribbon Loaf, 13
Creamed Dried Beef, 49
Creamed Sweetbreads, 36
Guacamole Salad Bowl, 47
Lunch-time Salad, 16
Bacon, Canadian-style, 49 Fruit Dessert, Stuffed-egg Casserole, 55 Macaroni-Cheese Toss, 47
Beverages Double-easy, 23 Hash, Breakfast, 49 Potato-salad Mold, 46
Cafe au Lait, 40 Lemon Souffle, 12 Lasagne, Three-cheese, 24 Potato Salad, Perfect, 14
Chocolate, Parisian, 39 Marmalade Dessert Salmon or Tuna Bake, Strawberry-Cream
Demit.asse, 21 Pancakes, 9 Fiesta, 24 Squares, 47
Mock Pink Champagne, 33 Orange Dessert Waffles, 61 Shrimp Supreme, Tomato Aspic, 14
Tea, Minted Iced, 12 Pineapple Squares, Western, 33 Tuna Ring, 47
Tea, Spiced Iced, 18 "Frosted", 24 Cheese Souffle, Sandwiches
Breads Pots de Creme, 21 High-hat. 21 Chicken Sandwiches,
Bacon Comettes, 14 Strawberry Ice-cream Rice Souffle, Italian, 55 Curried, 10
Banana Bread, Kona, 12 Meringues, 8 Spinach Bake, Herbed, 19 Club Sandwich, 18
Brioche, 41 Strawberry Sherbet, 25 Swedish Eggs and Corned -beef Sandwich
Butter-Pecan Rolls, 58 Walnut Cream Roll, 11 Shrimp, 55 Bake, 16
Cheese Bread Sticks, 9 Eggs, see also souffles Vegetable-Deviled Ham Ham and Asparagus
Cinnamon Fantan Buns, 57 Baked Eggs with Cheese, 52 Casserole, 19 Sandwich, Hot, 18
Coffeecake Benedict, 55 Meats Spring Sandwich Puff, 16
Banana Ambrosia Cheese-filled Omelet, 35 Bacon, Canadian-style, 49 Tips for sandwichmakers, 26
Ring, 57 Creamed Eggs a la Dried Beef, Creamed, 49 Sauces
Danish Coffee Ring, 38 Asparagus: 37 Cheese-stuffed Frank, 28 Cheese Sauce, 35
Dixie Coffee Bread, 39 Creamed Eggs Elegante, 53 Ham RoU-ups. 13 HoUandaise Sauce, 54
Flaky Danish Deviled Eggs, 13 Ham Slice, Broiled, 49 Scrapple, 50
Crescent, 58 EiffelTower, 32 Sausage, Pan-fried, 49 Sherbet, Strawberry, 25
Muffin-mix, 56 French Omelet, 53 Steaks. Breakfast, 49 Souffle
Speedy Orange, 58 Goldenrod, 52 Muffins, 14, .56 High-hat Cheese, 21
Walnut Coffeecake Rainbow Eggs, 54 Italian Rice, 55
Sticks, 59
William Tell, 56
Scrambled Eggs, Easy, 39
Soft-poached Eggs, 55
O-P Lemon, 12
Soups
Corn-bread Sticks, 23 Stuffed-egg Casserole, 55 Oatmeal Cookies, Corn Chowder, 16
Croissants, 38 Swedish Eggs and Coconut-, 22 Tomato Soup with
Graham Gems, 56 Shrimp, 55 Orange Coffeecake, Avocado, 18
Hot Cross Buns, Fruited, 35 Speedy, 58 Strawberry-Cream Squares, 41
Muffins, Orange-blossom, 56
Popovers, 59
F-G-H Orange-Honey Butter, 9
Orange Butter, Whipped, 61
Quickie Stickles, 58 Fish and sea food Orange Dessert Waffles, 61
Spoon Bread, Bacon, 50 Crab Louis, 9 Pancakes Tarts, Cherry-Cheese, 40
Toast Blintzes, 32 Salmon or Tuna Bake, Best-seller Buttermilk, 60 Tea, Minted Iced, 12
Twist Rolls, 8 Fiesta, 24 Blintze, 60 Tea, Spiced Iced, 18
Butter Shrimp Supreme, Blueberry, 60 Tomato
Balls, 33 Western, 33 Coconut Hot Cakes with Tomato Aspic, 14
Curls, 41 Shrimp, Swedish Eggs Sausage, 61 Corn Tomato Cups, 46
in
Honey Butter, 50 and, 55 Corn-meal, 60 Hot Tomato Appetizer, 10
Orange-Honey Butter, 9 Trout Amandine, 49 Hawaiian, 60 Iced Tomato Cocktail, 32
Whipped Orange Butter, 61 Tuna Ring, 47 Marmalade Dessert, 9 Tomato Soup with
Fruits Sourdough Flapjacks, Avocado, 18
Baked Fruit Compote, 36 Easy, 61

Cereals
Bananas in Nectar, 48
Breakfast Berry Bowl, 48
Pecan Rolls, Butter-, 58
Pineapple Pickups, 10
V-W
Bacon Spoon Bread, 50 Breakfast Salad, 38 Pineapple Squares, Vegetables
Coin-meal Mush, Fried, 51 Broiled (Jrap)efruit, 48 "Frosted", 24 Artichoke Hearts,
Gnocchi, 50 California Fruit Bowl, 48 Plum Melange, 33 Marinated, 35
Hominy Fluff with Hash, 50 Cantaloupe Stars, 29 F^lums, Firecracker, 8 Carrot-stick Bundles, 19
Porridge, Spiced, 37 Firecracker Plums, 8 Popovers, 59 Green Peas in
Scrapple, 50 Fresh Fruit Medley, 45 Potato-salad Mold, 46 Cream Sauce, 25
Wheat 'n Honey Butter, 50 Pineapple Pickups, 10 Potato Salad, Perfect, 14 Spinach Bake, Herbed, 19
Cheese Plum Melange, 33 Vegetable-Deviled Ham
Blue-cheese Dip, 9
Bread Sticks, 9
Raisin-stuffed Apples, 48
Rhubarb Sauce on
R-S Casserole, 19
Waffles
Lasagne, Three-cheeae, 24 Bananas, 48 Raisin -stuffed Apples, 48 Orange Dessert Waffles, 61
Macaroni-Cheese Toss, 47 Gnocchi, 50 Salad Dressings Peanut-butter Waffles, 61
Omelet, Cheese- filled, 35 Hash, Breakfast. 49 Avocado Dressing, 47 Walnut Coffeecake Sticks. 59
Sauce, 35 Honey Butter, 50 Chutney Dressing, 33 Walnut Cream Roll, 11
Souffle, High-hat, 21 Honey Butter, Orange-, 9 Marshmallow Dressing, 46 Wheat 'n Honey Butter, 50
 ^«ieAT,4,

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