1
Variety In Food Preparation
Essential for the Fashionable
Table at Smart Afternoon Teas
Ingeniously Conceived Hors Dmtvres Impart
Epicurean 'Tang33 to Prosaic Food
By Jenny Reed
Horn Economics Editor
WHETHER you are serving
afternoon tea or more po
tent beverages, dainty canapes or
hors d'oeuvres, prepared with in
genious variety, are a fashionable
essential. The tang of such epi
curean cheeses as Camembert,
Uederkranz and Brie guarantees
the sophisticated flavor thai
makes appetizers a success.
Use slightly stale bread and cut
in inch slices. Cut the slices in
squares, circles, rectangles. Then
toast one side quickly so that it
will not be hard. Besides toasted
bread there are numerous cocktail
and canape crackers already pre
pared on the market. Spread the
crackers and toast with cheese
and garnish with olives, pimento
or parsley. You'll have tasty ap
petizer coaxers to meet every
taste.
For a sandwich that the men
will be particularly enthusiastic
about, spread slices of rye or
pumpernickel with butter and
then with Uederkranz. Cover with
thinly sliced marinated Bermuda
onion. To marinate onion, add salt
and pepper in equal quantities of
vinegar and oil to the sliced onion
and let it stand 20 minutes. Cover
with another slice of buttered
bread. Garnish with stuffed olives.
For a highly flavored appetizei
take those crisp curly leaves at
the very heart of a head of let
tuce and spread with a dab of
cheese. Fresh figs or prunes
stuffed with Roquefort or cream
cheese have a piquant flavor.
EGG APPETIZER
3 hard-cooked eggs
I tablotpoon anchovy paste
I tablespoon Worcestershire sauce
Dash of paprika
I tablespoon parsley, finely chopped
6 slices of bread, cut in' Va inch
slices
cup French dressing
Cut hard-cooked eggs in halves,
lengthwise, and remove yolks.
Blend yolks, anchovy paste, sea
sonings, and parsley to smooth
paste. Refill whites and chill. Cut
bread with 3 inch round cutter.
Toast on one side only. Spread
with butter. Cut out centers with
1 inch cutter. Place chilled egg
In each circle so that it sets firm
ly. Pour on dressing, Garnish with
water cress.
For a lovely effect, arrange In
sections on a large platter an as
sortment of highly flavored foods,
such as tiny stuffed tomatoes,
sliced tongue, ham or saufage,
halves of stuffed eggs, stuffed
celery, pickled ' beets, radishes,
pearl onions, shrimp or crab meat
with mayonnaise, pickles, smoked
salmon or herrings, sardines, an
chovies, caviar, or cheese. Garnish
platter with crisp lettuce, water
cress, pimento, green pepper, or
radishes.
Caviar, pearl onions, crab meat,
and finely minced mixtures are
usually served on crackers or
pieces of thin toast, cut in various
shapes.
Prepare assorted hors d'oeuvres
as follows:
For caviar, spread 3 rounds toast
with caviar. Remove yolks from
3 large, thin slices of egg. Trim
rings of egg white to inch
width and place around edge of
toast rounds, piecing where nee
essary, to hold caviar.
For tomato, use 3 rounds toast.
Arrange 2 wedges tomato on
each, with cut sides together and
' rounded sides following edge of
toast Place 1 teaspoon mayon
naise on each piece of tomato,
spreading it evenly. Place a third
piece of tomato in center, cut-side
down.
For anchovies, use 8 rounds
toast. Arrange 3 anchovies on
each. Dot centers with pieces of
chopped pimento.
Arrange hors d'oeuvres on plat
ter. Garnish with stalks of stuffed
celery, radish roses, ripe olives
and sprigs of crisp water cress.
Five Star
Food File
As a fitting tribute to the
many inexperienced brides who
are going forth this month,
Jenny Reed has collected
twenty-four of her favorite
recipes. These she has had
printed on strong white paper,
ready to slip conveniently into
your recipe file. Twenty-four
of these recipes will be mailed
to you on the receipt of twenty-five
cents in coin or stamps.
While we say that these rec
ipes are for the young cook,
don't let that scare away you
more experienced women
you will find that Jenny Reed
has included some recipes that
are new to you, too. You will
find simple, yet appetizing
ways of preparing delicious
meals meals that will leave
you cool and calm and ready
to enjoy these long summer
evenings with your husband
and friends.
Mail your requests, with a
self-addressed envelope to Five
Star Food File, Five Star
Weekly, 620 Folsom Street,
San Francisco.
Young
5 -Star
Authors
Thii column li devoted to stories
written by our own juvenile authors.
Sand your stories, not over one hun
dred and fifty words, to Five Star Club,
care of this paper. Be sure your stories
4re original. They may be about im
aginary happenings, or really truly In
cidents In your life or the lives of your
friends or pth.
THE CONTEST
By Alice Monty, Age 14
KENNETH KANGAROO was
training for the jumping con
test that Catherine Kangaroo was
having at her party. He was very
anxious to distinguish himself.
When the day arrived, Kenneth
was in a fever of excitement, for
Bill Kangaroo' was also deter
mined to win.
When he arrived, he found ev.
erything ready. The contestants
were to jump two hundred feet In
the shortest time possible.
Ken had the outside of the
track, with Bill next to him. Sud
denly they were offl Bill kept
crowding Ken until he was al
most forced off the track. As they
reared the finish line, Bill, with
a flit of his tail, almost knocked
Ken over. In anguish, Ken saw
Bill near the finish line, and he
Just screwed up his eyes and
gathered himself for one last
mighty leap. He kept his eyes
closed until he heard everyone
Menu of
By Joan
THESE warm, summer days
when It i fun to plan outdoor
luncheons, you will want menus
that are simple, easy, cool and
at the same time appetizing and
nutritious. Here is one that fills
the bill. It is built around a sum
mer salad plate which is aa at
tractive as a summer garden
Here is the menu:
Summer Sited Pl.t
Nut bread and whole wheat bread and
butter sandwichfii
Buttermilk
Caramel-pecan peach coupe
Ceokiei
Each individual salad plate
should have 1 artichoke, 1 stuffed
egg, H cup potato salad, 8 slices
of tomato, 6 slices of cucumber,
14 cup string beans or peas. Re
Hors Doeuvres for Afternoon Ta
istiiiiiif t '" , i , m " ., J
Cheese hors d'oeuvres arc smart, economical tidbits for afternoon tea parties. Various cheeses
make tasty spreads on crackers, squares of sandwich bread, toast or potato chips. Sliced olives and pi
mento give a gala touch to the festivities.
MOLASSES CAKE
I cup hot water
Y2 cup butter
1 cup molasses
2 eggs
I cup brown sugar (or maple)
't teaspoon vanilla ,
3 cups flour
' teaspoon salt
1 teaspoon cinnamon
V2 teespoon cloves
2 teaspoons soda
ICING
8 Brazil nuts
12 marshmailows
I square grated bitter chocolate
Pour boiling water over buttei
and molasses. Mix egg yolks,
sugar and vanilla thoroughly. Sift
the other dry ingredients together
and add a little at a time to the
butter and molasses mixture; then
put in the sugar mixture. Next
fold in the well beaten whites of
eggs. Pour into a well greased
shallow heat resistant glass bak
ing dish (about 12 inches by 8
inches by 2 inches). Bake for 1
hour at 325 degrees Fahrenheit.
Remove from the oven; and
over the cake put grated Brazil
nuts, then marshmailows cut in
small pieces, and top with grated
chocolate. Return to the oven for
5 minutes. Serve at once with
plenty of whipped cream.
This recipe serves 12.
shouting, "Hurray for Kenneth
Kangaroo!" Then he knew that
he had won!
Kate hopped up to Ken and
whispered, "I think you're won
derful." But Ken only grinned in
an embarrassed way.
MUSINGS OF A SMALL BOY
By Jane Graysen, Palo Alto, Cat.
A, B, C, that's all I see,
1, 2, 3, oh, gosh, oh gee.
Don't see why we have such
schools,
Where all you have is rules and
rules!
The rule that two and two are
four.
We've had ten times, or maybe
more.
'Port cards came out yesterday,
When I brought mine home after
play,
It was dirty and quite bad,
I thought so, and so did Dad!
Daddy almost had a fit,
Now today I cannot sit.
Guess I'd better run away,
A place where I can play all day,
Oh, mother's calling , . . What'd
she say?
We're gonna have ICE CREAM
today ?
I guess I'll postpone running
away,
Cause when there's ice cream, I'm
bound to stay!
the Week
Andrews
move the choke or center from the
artichoke and fill, with mayon
naise and sprinkle with paprika.
Stuff the egg with a mixture of
egg yolk, chopped celery, anchovy
paste and mayonnaise. Place the
artichoke In the center of the
plate and around it arrange let
tuce cups filled with the stuffed
egg, the tomato and cucumber,
string beans and the potato salad
Garnish the beans with pimento
strips, and the potato salad with
crisp bacon or stuffed olives.
Serve with either French dressing
or mayonnaise.
The caramel-pecan peach coupe
is made by placing half a peach
In a large sherbet glass and fill
ing it with caramel pecan ice
cream. Sprinkle crushed, toasted
macaroons over the top. Luscious!
Eyes For
THE STORY
By Paula
After happy days of puppyhood in
a Seeing-Eye Dog Foundation, Hilda, a
Belgian shepherd, wet given over to
Clare, a young blind girl. Hilda be
came Clare's "eye." and they were
happy together. One day, Clare's older
brother, Al, took Hilda for a walk and
led her directly to a pool hall, where,
in a back room, Steve and Charlie
esked Al to pay a gambling debt.
Since Al did not have the money, the
men kept Hilda ei security (feeling
sure she was a valuable dog) and gave
Al twenty-four hours to pay, or lose
the dog. Hilda was chained in a dark
cellar under the back room of the pool
hall and Steve made it clear to her
that if she dared to so much as howl,
.he'd use e heavy hand on her.
Chapter 10
WHEN I look back upon those
dreadful hours in that rat
infested cellar, it amazes me that
I was able to endure it all.
As I lay there listening to the
foot-steps ovcthead 1 smelted
food, and even if I had not, my
stomach told me it was long past
meal time.
Most of all I thought of Clare
. . . then I tried not to think of
her, knowing so - well how wor
ried she must be. Once I dozed
off and then suddenly I was
awake. Somewhere overhead a
door slammed. Chairs scraped
across the floor. There was a new
footstep in the room above . . .
Al's. I walked as far toward the
stair as the chain would allow.
I listened,
I wondered If he'd gotten the
money that would buy my free
dom. But the moment he spoke I
knew from his tone that he was
pleading for my release.
"Well," Steve's voice was
raised, "Where's the dough?"
"I couldn't get it ... I tried
"Now, that's just dandy. We
got a guy all v lined up to take
that wolf downstairs off our
hands," snarled Steve, "and for
Just the amount that you owe."
Al was angry now. His voice
- rose until he was almost shout
ing. "No, you can't sell her for
my debt. She isn't mine. She's my
sister's dog . . . she , . ."
His footsteps ran to the st.iir
door, and he turned the key. The
door rbttled and the shouts of
Steve and Charlie rose above Al's
voice. They rushed to the door
and I heard Al stagger back as
from a blow.
The hair rose on my back. 1
strained with all the strength of
all my ancestor on that chain. 1
never knew before what it was
to be angry. Al was fighting fot
me . . . fighting now as he should
have fought himself at the gam
bling table.
The men stumbled across the
floor. A chair crashed and then
above the turmoil I heard Al.
The Dark
OF A DOG
Norton
"Hilda, Hilda . ." then my name
was lost in a muffled shout.
That was enough. I forgot my
early impatience with Al. I for
got all my gentle upbringing . , ,
all my mother's lectures on dig
nity. I yanked at the chain. 1
strained toward the stair, first
this side and then that, hoping to
find a weakness !in the chain. My
collar cut into my neck but I felt
no pain. J had only one feeling
... to get up there where Al
needed me. But that chain held
me fast. That chain that, as Steve
had said, "had held tougher j
guys" than I was.
Someone bumped against the
door and then moved away. Al
called me ugain. I backed up . , .
back as far as the post. Then,
collar or no collar, chain or no
chain, I made one last frantic
lunge toward the stuir. Then,
somewhere in that chain of links
. . . something gave way. I
plunged headlong into the stairs.
I was free! There was a gleam of
light showing through the un
latched door. In one mad dash,
dragging the short end of the
old chain, I threw my body head
long up the stair, and with a
snarl I never dreamed was In my
nature, plunged into the room.
The struggling men stumbled
backward at the sight of me. I
smile now to think how I must
have looked, eyes wide and snarl-
ing. Steve had called me a wolf.
I guess I looked the part now.
Al was the only one in the room
who moved. He shouted, "Hilda,"
and started toward me. I did not
look at him. I dared not take my
eyes off Steve and Charlie.
Those two brave underworld
lings stood frozen with terror.
Surely they thought me a mad
dog. I was, but not the kind they
thought,
Al backed around behind me
and opened the door to the pool
hall. I stood facing the men until
he was outside and holding the
door for me. No one moved. Then
when Al called, "Alt right, Hilda.
Home!"
I backed from the room slowly.
Dack, step by step. No one made
a gesture to detain me. Then . ,
I was outside on the crowded
street. Free! Al was trying to run
along and put his arms around
me at the same time. He kept
talking and holding up the end of
the chain, We were headed for
home in a hurry. Home meant
Clare. We hurried through the
traffic and suddenly 1 slowed
down. I wasn't afraid of pursu.;
and I wanted to calm my ruffled
feelings before I got home. Clare
would not know me like this, and
after all, I was really a gentle
dog at heart
(Continued Next Week)
KITCHEN
GIFT JAMS AND JELLIES
SAVE one shelf in your jam
cupboard for. gift jams and
jellies for Christmas gifts, an
niversary presents, birthday re
membrances, and all those occa
sions when you want to give a
very personal, but simple and col
orful, gift Each time you make
a jelly or jam, fill one or two
glasses with your friends in mind,
and at the end of the summer
you can have a whole assortment
intended just for gift giving.
Keep your eyes open for novel
containers. Little beverage glass
es, odd pottery jars, small refrig
erator dishes, pitchers, custard
cups all are inexpensive and
can find a useful place fur them
selves after they're empty.
Add some distinctive touch to
your gift. A novel label a
fringed cover of colored paper
a tin top covered with pealing
wax or paraffin into which bright
berries have been pressed col
orful wrappings a perky bow
who would not be made happy
with remembance like thist
That versatile meat loaf it
takes on new glamour with steak
fixings onions or mushroom
gravy. To reheat, I slice it thick,
top with bacon strips and grill it
under the broiler. For a company
dish 1 bake it in a ring mold,
serve it hot with vegetables, or
cold with a crisp salad in the cen
ter. To cut very fresh bread easily,
heat the knife, which should be
sharp.
When you make chicken soup
try adding a bit of nutmeg before
serving.
Sliced bananas, peeled apples,
and freshly sliced peaches will not
turn dark if lemon juice is poured
over them. English walnuts, If
soaked for a few minutes in
lemon juice, will not turn dark
in salads.
Use the juices of spiced and
WONDERFUL NEW
Vl
ONLY
MINUTE BOIL
for jellies; one minute for jams.
Jam or jelly cooling in glasses
less than 15 minutes after yovL
fruit is prepared I
fZ
TECHNIC
pickled fruits fur basting roast ,
and especially with baked ham
and tongue. Also makes a good
base for jellied fruit salads. May
be used again with canned fruits.
Didja ever add ground nuta to
pancake syrup?
Add 1 teaspoon grated orange
rind and H teaspoon nutmeg to
your favorite waffle batter. Serve
with butter and orange marma
lade. To save time when making
cookies, roll or spread the dough
over the entire baking pan. Cut
in squares after baking.
When frosting little cakes, hold
them by wire picks or skewers
stuck in the bottom. Put ends of
picks through meshes of wire
enke rack and draw them out.
This eliminates touching frosted
sides.
.
In selecting fresh fish, make
sure the gilts are bright red, the
eyes bright and full, the flesh
firm and springy.
In making gelatin desserts al
ways use cooked or canned pine
apple, aa raw pineapple contains
an enzyme which prevents gelatin
from congealing when it is cold.
Lemon juice and salt make a
fine dressing for avocado. So, too,
does catsup, all by itself. A good
Hawaiian custom.
Combine juice of canned beets
or tomato juice and canned beel
broth. Garnish with minced pars
ley. Serve waffles hot with straw
berries, crushed and sweetened,
and cream as dessert. Your plain
little cake batter may be waffle
iied. To quickly freshen salt cod,
shred and cover with hot water
to which the juice of a lemon has
been added. Let stand 10 minutes,
drain thoroughly. Place in a
saucepan and cover with hot wa
ter. Simmer five minutes, Drain
and again add hot water. Let sim
mer 10 minutes, drain. The fish is
now ready to use as desired.
JELLY MAKING AID
MQRE JELLY
10 glasses instead of 6
from exactly the same
amount of juice . . . when
you use this wonderful
new pectin product in
powdered form
Sure-Jell
WIFE MAKES WORLD'S
FINEST JELLY
says Mr. John Doherty. Mrs.
Doherty uses Sure-Jell, and so her
jelly has all the natural flavor of
ripe fruit. None of the delicious
flavor boils off in steam.
MONEY BACK OFFIR
Buy two package of Sure-Jell. Use
one. If it does not do all we claim for
it just take the empty container and
the unopened package back to your
grocer. He will refund the full
price of both packages.
Sure-Jell
SURE-JELL IS A PRODUCT OF GENERAL FOODS
AGS S6VSNB