Thursday, February 18, 1954
Page 6 SECTION II
Hatchet Cookies, Salad for Feb. 22
7
Cherry TreaM Hatchet cookies for George Washington fans
on his birthday.
Pmtwww. ;- -..."v r.T.yffT-T- " Tt
Mayonnaise Topping makes this cherry cluster salad some
thing to help celebrate.
I By AP Newsfrftlure.)
If cherries are a must to your
family, come Feb. 22 and George
Washington's birthday, make
some of these Cherry Hatchet
Cookies: Serve them to small fry
with glasses of milk as a special
patriotic snack. In the evening,
the grownups will enjoy them
with a cup of tea or coffee. We
like this cookie because it has
an interesting texture and flavor
due to its combination of mara
schino cherries, coconut and
orange rind. So if you want a
crisp delicious cookie, that's not
overly sweet, do try this recipe.
If you haven't a hatchet cookie
cutter, make yourself one out of
cardboard and cut around it on
the cookie dough, using a small
sharp knife.
For a buffet part on Wash
ington's birthday either at
noon or in the eveniing you'll
find our Cherry "luster Salad
festive. So easy to make, and so
impressive! We served this salad
with cold baked ham, Bahama
type mustard and jrisp potato
chips. Wl also bad a tray of rolls
and thin slices of buttered pump
ernickel bread. Our tasters vot
ed this salad the best of its type
that they had eaten, and they
particularly enjoyed its creamy
topping.
Cherry Hatchet Cookies
Ingrcdents: 3 cups sifted flour,
2 teaspoons baking powder, Vt
teaspoon salt, 1 cup sugar, 1 cup
butter or margarine 2',-i tea
spoons grated orange rind, lk
cup finely shredded coconut, Vt
cup well-drained chopped mara
schino cherries, 5 egg yolks
(slightly beaten), 2 tablespoons
milk, extra maraschino cherries
(sliced).
Method: Sift together flour,
baking powder, salt and sugar;
cut in butter with pastry blender
or 2 knives until mixture re
sembles fine crumbs. Add
orange rind, coconut and cher
ries; toss lightly until ingredi
ents arc well mixed. Combine
egg yolks and milk;, add to
cherry mixture and mix well. Roll
dough out on lightly floured
board or prepared pastry cloth
to V inch thickness. Cut into
hatchet shapes and place on
greased baking sheets about an
inch apart. Decorate with extra
cherry slices, if desired. Bake in
moderate (350F) oven 12 to IS
minutes or until lightly browned.
Makes about 7 dozen cookies. ,
Cherry Cluster Salad
Ingredients: One 14-ounce can
(No. 211) pineapple chunks, 2
packages cherry gelatin, 2 cups
very hot water ,1 cup cold water,
H cup drained chopped mara
schino cherries. 'A cup chopped
walnuts, two 3-ounce packages
cream cheese, 1 cup real mayon
naise, i cup milk, whole cher
ries and watercress or mint.
Method: Drain pineapple, re
serving juice. Dissolve gelatin in
very hot water; add cold water
and pineapple juic stir well.
Place in refrigerator until slight
ly thickened. Fold in pineapple
chunks, cherries and walnuts;
turn into a Vh quart mold or
an 8-inch square pan and re
turn to refrigerator until firm.
When firm, unmold onto serving
plate. Meanwhile, allow cream
cheese to soften; blend in may
onnaise gradually. Add milk and
beat with rotary beater until
fluffy. Spread topping on salad
and garrish with cluster of
whole cherries, watercress or
mint leaves. If wr'.crcress is
used, place extra sprigs around
salad. Makes 8 servings.
Boneless Smoked Pork
Butt Economical Meat
Rolled Lamb Shoulder
Good to Eat, Easy to Carve
If you think of leg of lamb as
the only lamb roast, then here's
a surprise. Trent your family to
i rolled lamb shoulder roast. Ask
your meat dealer to remove the
bone- from a square cut lamb
shoulder, then roll and tie the
shoulder ready for your oven,
1 Another version of the square
cut section is the cushionstyle
shoulder. The roast is boned and
left flat. The cavity, made by
removing the bones, is filled with
la stuffing before it goes in the
joven for roasting.
To prepare the rolled shoulder,
: season it with salt and pepper,
I limn tilufo i, fin n vnpr In an (inpn
Here's the roast your carver will roaslinK uan. if you have a roast
cheer. mCat thermometer, insert it so
the bulb reaches the center of the
roll. Do not add moisture or
cover the pan.
Koast the lamb roll in a slow
oven (300 deg. V.) for 35 to 40
minutes per pound. The roast
meat thermometer will register
170 to J80 degrees F. when the
meat is done. A warmed platter
should be ready to receive .the
lamb.
If the rolled shoulder roast is
taken from the oven about 20
minutes before serving, carving
will be made simpler, as this
gives the meat time to become
firm. Uniform slices of ' to fc
inch thickness make attractive
servings. A five to six pound roast
will make from 10 to 12 servings.
1'l.in an appropriate menu
around the him!) roast. Your gar
nish might be firm pear halves
filled with mint iellv and touched
as,c- . . ''with mint leaves or parsley. As
ariation. Om(t the sjlt and ' lhp first cimrse scrve jPlr(j con.
acid one of the following: 'i S0mme. Browned potatoes make a
tablespoon garlic salt, 2 table-1 K, accompaniment for the
spoons grated Parmesan rhcese, amb. Cube the potatoes and cook
1 tablespoon celery s.ilt, 'i tea- in a frying pan with bacon drip
spnon curry powder, 1 teaspoon j pings until well browned, ln
chili powder, 1 tablespoon sugar j elude buttered green beans, a
and '5 teaspoon cinnamon mixed, j lettuce salad, hot corn sticks and
1 teaspoon seasoning salt. a dessert of date-nut pudding.
Popcorn Tops for
Mony Snack Menus
Can't beat fresh hot popcorn
for snarking! Family and friends
of all aces react happily to a
bowl of popcorn on the slight
est provocation. Takes maybe 3
minutes to produce hot, distinc
tively seasoned popcorn when
you proceed like this, starling
with a can of popcorn. Heat V
cup salad oil in popper (or if
you use a heavy skillet, shake
frequently) for about 3 minutes
or until a kernel of corn starts to
spin when dropped into the oil.
Add H cup popcorn. Cover and
allow to cook only until an oc
casional pupping is heard. He
move from heat and pour popped
corn into a serving bowl. Salt to
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Color, Seasoning
Add to Casserole
Gay coloring, high seasoning
makes a fine main dish using
plentiful, low-priced dry beans,
peas or lentils. The big meaty
dried limas are especially good.
Four servings.
MEXICAN CASSEROLE
3 cups cooked beans, peas or
lentils
1 cup cooked or canned
tomatoes
2 tblespoons chopped green
pepper
cup chopped onion
i teaspoon salt
1 teaspoon chili powder
Garlic salt
4 strips bacon
Combine Ul ingredients except
bacon. Turn into greased baking
dish. Arrange bacon strips over
top. Bake in moderate oven, 3S0
degrees, 1 hour.
Corned Beef and Dry
Limas Combined
Cabbage loses out in favor of
succulent limas in this "Corned
Beef and Lima Bake." The beef
slices arc topped with rosy
tomatoes, blanketed with limas
and nippy cheese, and baked
quickly. The flavor's the thing
in this dish.
Corned Beef and Lima Bake
1 No. 2Vi can whole tomatoes
1 sliced small onion
1 clove garlic
H teaspoon thyme
teaspoon Worcestershire
sauce ,
1 can corned beef
2 cups cooked large dry limas
'.a cup grated cheese
Drain 1 cup liquid from toma
toes: add onioin, garlic clove cut
in half, thyme and Worcester
shire sauce to the liquid, and
simmer 5 minutes Slice corned
beef and place in bottom of
shallow greased baking dish.
Place whole drained tomato on
top of each meat slice. Add
limas. Remove garlic from liquid
and pour over meet and limas.
Sprinkle with grated cheese.
Bake in moderate oven (350 de
grees F.) 15 to 20 miinutes, until
thoroughly heated.
Makes 4 servings.
Scant 1 cup before cooking.
You can take your pick of ways
to serve a boneless smoked pork
butt. Bake it and glaze it for a
company meal Cook it with
vegetables for a homey-style
family dinner or slice and fry it
for a quick dinner on one of your
busier days.
The sue of the smoked pork
butt usually 2 to 3 pounds
makes it a good buy for the small
family. After providing one or
two dinners, it often yields
enough leftovers to slice for
sandwiches or to grind and add to
the breakfast omelet or scrambled
eggs.
One of the easiest ways to pre
pare the smoked pork butt is to
simmer it in water until tender.
Vegeables added the last 35 to 40
minues of cooking take on the de
lightfully smoky flavor of the
meat and make a type of New
England "boiled" dinner, always
a family favorite.
Smoked Kutt Boiled Dinner
1 smoked boneless butt, 2 to
3 pounds
6 whole cloves
1 bay leaf
4 whole black peppers
4 to 6 medium carrots
8 small onions
2 to 3 medium potatoes
Remove wrapper from meat
and place in large deep utensil.
Add hot water to cover, then
add seasonings. Simmer, cover
ed, IVi hours. Add scraped
carrots, peeled onions and pared
potatoes cr.t in half. Cook for
another half hour or until meat
and vegetables are tender. Four
servings.
All Dressed Vp for Company
The smoked butt wins a gold
star for entertaining, when
cooked in water, then glazed and
baked. A garnish of pineapple
and whole cloves on the glaze
adds the final company touch.
Cover smoked butt with water
and cook at simmering tempera
ture lyitil tender, about 2 hours.
Remove butt from water, place
in a shallow pan, and spread
with a glaze made by combining
Vz cup brown sugar with a little
pineapple sirup and Is teaspoon
ground cloves (optional). Dec
orate top of meat with pineapple
tidbits stuck on with cloves and
toothpicks. Glaze in a hot oven,
400 F., for 15 minutes.
Jiffy Meal
The end of a day of commit
tee work, shopping or house
cleaning can suddenly find you
with little time left for prepar
ing dinner on schedule. That's
when you'll want to rely on a
quick dinner such as fried
smoked butt served with canned
whole kernel corn.
Cut smoked butt into thin
slices, about one-quarter inch
thick. Heat a little lard in a
skillet, add slices of meat and
cook slowly until well browned
on both sides. (If, before slic
ing, butt has been cooked in
water until tender, slices may be
cut thicker and quickly brown
ed in a little butter or margarine.)
Many-Purpose Seasoneri
You can use chili powder so
many ways. Sprinkle chicken with j
it before broiling. Add it to the i
seasoned flour in which you roll
cubes of beef before stewing.
Try it in salad dressing for extra
zest. A dash of it will pep up a
tomato soup.
SNAP BEANS, MUSHROOMS
Quick and easy to give com
pany touch to green beans is to
combine them with savory sau
teed fresh or canned mush
rooms. Heat separately, com
bine and toss gently. Season
with salt, pepper and a quick;
squeeze ot iresn lemon juice.
HONEY IN MERINGUE
Next time you make meringue,
try adding a tablespoon of honey
for each egg white as you are
beating the whites. This is par
ticularly good on lemon pic.
Mf
A'
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