Medford mail tribune., March 29, 1936, Page 20, Image 20

Old Favorites in New
Trappings Make Easter
Food Parades Gay Events
Not Just a Day, But a Season, Is This Joyous Time
When All Nature Helps Provide Colorful Touches!
By VIRGINIA ROSS
Home Economics Editor
ALONG about this time of
year I always have an in
tense yearning to go home. We
"- 1 made more of
jT . easier more, u
W k ,an't lout an
occasion to
I 1 dressup in new
II frock and hat
w . II and parade, but
rat
a day planned
lust like
Thanksgiving
ind Christmas.
And there was
he same thrill
of expectancy
built around
the visit of the
Tpnatpr hlinnv
re
Virginia Ross M upoQ the
coming of the good Saint Nick.
The nest of gay eggs was always
there, just where we hadn't
thought of finding It. And there
was dinner at home, with
flourishes galore!
So I suppose that's the reason
I've always been inclined toward
making of Easter more than just
a lovely day, too soon gone. Good
Friday, with homemade Hot Cross
buns; Saturday, dressing up eggs
In colorful coats. Making favors
for the Easter table. Scurrying
about getting things ready for
the Easter dinner. On the day it
self, Easter breakfast, an oc
casion not to be forgotten. And
I've always made It the meal of
the day, with the dinner more of
an Informal type, often buffet and
toward the end of the day.
Easter Monday luncheon Is fun.
Using the same sort of decor
ations and food, you share your
Easter with frle.ids. It may be a
late breakfast or luncheon, with
cards afterward.
R0A8T CHICKEN
But since dinner Is the big oc
casion for most people, let's take
a look at what the well-dressed
Easter table Is wearing this year.
A perennial favorite is the
Easter chicken dinner, built
around roast young hen with,
psrsley-cclery stuffing, gravy with
sliced hard-cooked eggs, new peas
ID carrot or turnip cups, apricot
marmalade, hot rolls, bread and
butter pickles for the main course.
This you may like to preface
with a bird's nest salad, merely
lime gelatin, molded In Individual
ring molds, turned out on shred
ded lottuce or chicory, the centor
being tilled with four or five eggs
made from assorted cheese. Served
with mayonnaise
It tii-s right in with the table
decorations, if you've UBCd as a
centerpiece a nest of gaily color
ed eggs. This is made by cutting
green waxed paper In strips.
Have Mother Bunny or Mother
Hen close by. with some fuzzy
little yellow chickens about the
table, and of course tiny baskets
of tiny eggs at each place. For
place cards, it's fun to have egg
flues, made from egg shells.
For dessert of courso you'll
huve Easter egg surprise; sponge
rnke cut in squares, a spoonful of
slightly sweetened whipped cream
on top of each. In the center of
each drop a canned apricot half,
rounded sido up.
HAM OR LAMB
If you favor ham, take off Its
uintery note by tying It up with
the vegetables of the season.
Creamed new potatoes and peas,
asparagus, hot or cold, served
along with tiny corn muRlns,
strawberry - pineapple conserve,
and piccalilli. I like to start the
meal with a jellied soup. Perhaps
tomato-chicken consomme. Serve
it hot If you like. Anl chees
straws. And to end the msel. 1
can think of nothing betl than
a schiuim tortc or Individual
meringues, with strawberries and
whipped cream, or tiny straw
berry shortcakes.
Most people think of lamb, leg
of lamb of course, and up goes
the price, while good old shoulder
of lamb and the breast languish
away until the Easter promenade
is but a memory!
1, for one, am all for choosing
the shoulder. It's seen no more
springs and, to my way of think
ing, Is sweeter and juicier. I like
tt boned and rolled, or made up
with a good st tilling of bread
crumbs, pineapple and crisply
frlsl bacon This Is good with
hiowniM potatoes, asparagus souf
fle, ntint jelly of course, hot mils,
a sweet pickle relish, with
chicken consomme, hot or Jellied,
to start the meal and perhaps a
fiozen pudding to end It.
Veal's good. Dress up the scorn
ed breast of veal by rolling a
raisin shitting into It. Or boil It,
rut In pieces, combine It with well
scrubbed new potatoes, whole
young carrots, a hiimlful of peas,
PAGE SIX-B
some hard cooked eggs, put it in
a casserole under a counterpane
of biscuit dough and bake it. And
you have something as near a
chicken pie as you'll ever get
without having seen the two
legged creature herself walk into
it
And there's rabbit. It's good
just the same way, usually served
without the crust. Or you may
like to stuff It as for chicken,
leaving it whole, and roasting it.
Preceded by Duchess chicken
soup with Royal custard cubes,
and accompanied by tiny new
carrots, buttered and sprinkled
with parsley, new peas In potato
nests, little corn muffins, hearts
of lettuce salad with ravigote
dressing, well there's a dinner
that's different.
ABOUT DESSERTS
And do save room for dessert
ice cream bunnies. Two scoops
of Ice cream on a small round
sugar cookie, or a slice of sponge
cake. Make ears of white paper
colored with a red crayon in the
center. Eyes of red grapes or
maraschino cherries, the nose a
clove, the whiskers cocoanut.
Of course you'll want your
table decorations to tie in. So why
not have a rabbit "hole" with a
fuzzy rabbit peeping out of it.
(Use an opened tomato can for
the opening, build up a mound
out of . crumpled paper. Cover
with moss and tiny flowers. If
you've the patience to make them,
have gingerbread bunnies as place
card favors. Use a recipe for
gingerbread men and a cardboard
rabbit pattern you can find In the
stores or from your young son in
kindergarten, giving them gay
skirts and coats of frosting.
Oh, there's no end to the pos
sibilities when It comes to plan
ning the Easter dinner. Perhaps
you too will be making of Easter
a season. . . , And It doesn't mat
ter, you know, just what you
choose, regal crown roast of lamb
or the lowly little rabbit, it's the
little touches you add that count,
the things that small bo-s ind
little girls grown tall and so
phisticated remember with a tug
of their heart strings and a long
ing to go home for Easter!
This glorified veal roast will
add a touch of elegance to, the
most commonplace menu for
Easter. And it's good the year
around ;
ROAST BREAST OF VEAL
WITH RAISIN STUFFING
4 pouild.1 breast of veal
Salt and pepper, fat
Stuffing:
lty cups sifted all-purpose flour
teaspoon salt
3 teaspoons baking powder
li teaspoon soda
lhi tablespoons granulated
sugar
1V4 cup milk
1 eiiy, well beaten
and
cup seedless raisins
',! clip finely cut onion
cup chopped mushrooms
(fresh or canned)
Bait and pepper to taste
hi dip broth or buffer and
water
Have butcher bono veal. Rub
Inside and out with salt and pep
per. Sift flour with salt, soda and
baking powder, add sugar, corn
meal, and mix. Then add beaten
egg and milk and mix well. Fry
on oiled griddle as for griddle
cakes. When nil are fried, break
Into small pieces. Rinse raisins In
hot water and drain. Fry onions
and mushrooms In small quantity
of fat until onions are wilted but
not br.wn.
Combine prepared enkes. raisins
onions ami mushrooms, salt, pep
per and broth and blend thor
oughly, tjiy veal out flat, spread
tuning on boned side and roll up
as for Jelly roll. Sew up or hold
firmly together with skewers.
More Btumng may bo Inserted
In the ends after meat Is rolled
and sewed. Rub outside with fnt
and place In an uncovered par
with shallow sides. Rake un
covered In a moderately low oven.
3U0 degrees, about 3 hours or
until meat Is tender.
SPRING IS HERE
FURNITURE and draperies need
some sort of reluvenstlon as
spring comes along. Drapes may
need to be sent to the cleaners
although perhaps a good brush
ing, ailing or laundering, depend
ing on the kind of material of
which they are made, will revive
them. If slip-rovers are used on
furniture, they can be easily re
moved, to be cleaned or laundered
as the case ntav be.
Piece d Resistance For Easter
Good to look at a most Important item and even better to eat
(THE most important Item!), is this roast breast of veal with raisin
stuffing, which Virginia Ross tells you about this week.
Cooks' Kitchen -Tours
Conducted by
: Virginia Ross
POOR, abused spinach need not
always travel with chopped
hard-cooked egg. A nest made by
shaping a hollow in a mound of
that vegetable chopped and filled
with tiny cheese eggs, has been
known to cause even father to
eat his spinach while a tiny car
rot shape of cheese with a sprig
of parsley for the top is different
again.
A new time and money saver
is called "Bake your cereal." Add
the cereal to boiling salted water
In the usual way. When it reaches
boiling point, add a tablespoon
of butter and pour the cereal into
a casserole. Clasp on the cover
and let it cook, along with the
roast while dinner is being pre
pared. It will be ready to re-heat
in the morning, and such a flavor!
The newest wrinkle in canapes
is making them with a basis of
crisp, home-made pastry a mar
velous way to use up the rem
nants from pie. Just put the pas
try trimmings together, one on
top of the other, rather than
forming them Into a ball. Roll
out, cut in rounds, put on a pan,
prick with, a fork, bake and
spread while hot with your favo
rite canape covering.
Let cheese do tile coaxing in
getting spring vegetables down
the youngsters. Serve asparagus
with a cheese sauce. Spinach as
a soufile with cheese added. Green
salads with cheese garnishes,
such as cheese balls, cheese
stuffed celery, cheese sticks,
cheese biscuits.
If your meringue gets watery,
you've probably not beaten it
enough, or you've added the
sugar too quickly, or baked it (n
too hot an oven. Keep on beating
after all the sugar Is added until
the meringue stands up in sharp
little points. Be sure, too, to push
the meringue Into each crinkle of
the pie sh?!l, so it won t shrink
away as it bakes.
For a glaze on the top of two
crust pies, brush the upper crust
with milk or beaten egg white
before the pie is baked.
-V' ' ' ' v " '' '
No. 120
I LIKE to call Seven Minute
Frosting "Fool - proof Frost
ing." It's easily made, ideal for
spreading, and can be used with
almost any cake. The recipe
makes enough frosting for two 9
inch layers or an 8 by 8 by 2
iuch cake, or about 2 dozen cup
cakes.
Use granulated sugar in every
recipe that calls for just "sugar."
It makes no difference whether
it's beet or cane sugar, but It
should be free from lumps. If It's
lumpy, sift it before using.
Maraschino frosting is awfully
good with Ribbon cake. It's a
seven minute frosting with 4
tablespoons of maraschino cherry
juice substituted for 4 of the S
tablespoons of water in the recipe.
After the frosting is cooked and
you take it off the fire, add a
teaspoon of lemon juice and fold
in 20 maraschino cherries, cut in
small pieces.
Measure your shortening care
fully, especially for cakes. Too
little shortening makes coarse
textured cake with a tough crust;
too much is one of the common
reasons for heavy, greasy cake i
with a tendency to crumble oi'
fall.
Have you served baked apples
stuffed with sausages for a main
dish? Or scalloped sweet po
tatoes and apples in place of
potatoes? Or, as an accompani
ment for roast pork, apple slices
that have been flavored and
colored by stewing them with red
cinnamon candles?
Do try Jam Tea Biscuits soon!
Make regular baking powder bis
cuits then after they're cut out
and on ths baking sheet, make a
deep depression In the top of each
biscuit and fill with your favorite
jam. Bake th;m 8 to 10 minutes
In a hot oven (450 degrees F.).
To toast cocoanut. spread it In
a thin layer In a pan, then place
unrtT the broiler or In a hot oven
and toast until the cocoanut Is
golden brown. Stir It frequently
and be careful that it doesn't
burn.
VYCischa
Fashions
A DELIGHTFUL model for a
bridge tea is No. 120. Simple
in line, with an almost tailorcr
elTe :t, tt retains a charade;
dreisv enough for a club get
together.
May be had In sizes 34-44 bust
measure. Size .IS renulres 4
yards of :tS-in. h material mid 's
yard of contr.ist. or 3's yards of
54-Inch material. Wool or silk ma
terials. ' For afternoon and dinner wear
Is this chic creation. No. ll't. The
Inset and flare-out bows at the
trim, round neck and slim waist
radiate the touch of Parisian de
sign Contrasting are tailored
sleeves with rows of buttons
Size 16 requires 2' yards ;i
Inch material or I V, vnrds 54
Imh material and 2 yanls of .19
Inoh contrast. Sizes 14. IS. IS. .'0
years Adaptable materials, can
ton crepe, dull sntin. noveltv silk,
ribbed silk, faille
Mischn Fnsh'ons.
Fivk Star Wii:m v.
450 Mills Tower.
San Francisco. C'alil
Enclose 25 ccms fur each pat
tern wantcvt
Pattern No
SHe
Name
Street
City
State
G UIDE of
the, STARS
By LAURIE PRATT
SUNDAY The planetary con
ditions for this whole week
show the world in a violent and
disruptive mood. Important ven
tures are not favored during this
period. You must guard both your
speech and your actions.
Monday Today is full-moon
day, which favors publicity. So
cial affairs and co-operative work
are much to the fore.
Tuesday Domestic and social
obligations are at cross-purposes.
The day Is fair for ordinary work,
but the evening is marked with
unexpected, obstacles and antag
onisms. Wednesday Late afternoon
and evening are favorable for In
spirational and creative work,
music, affairs involving secrecy,
and contacts with authorities or
elders.
Thursday Think twice before
signing contracts or starting on
an Important trip today. Delays
are indicated. Work requiring ini
tiative and greo.t activity is fa
vored. Friday You feel the need of a
change today take a trip or in
vestigate some new line of
thought. Your mind is capable of
thorough concentration on new
ideas.
Saturday One of those days
when things don't go to suit you.
Stick to routine and avoid worry
ing, as you are not apt to see
matters in their true light today.'
CHILDREN'S PROSPECTS
CHILDREN .born this week
have the following life
prospects, according to Astrol
ogy: Sunday A sociable child with
much charm and amiability. Fond
of taking a chance, to make life
more interesting. Work with flow
ers or luxuries is favored.
Monday A child who will ex
perience no difficulty in coming
to public notice. Partnerships are
important and favorable. A legal
career is indicated.
Tuesday A child born in the
daytime will be fitted for public
and co-operative work. A child
born after dusk will elect a voca
tion of a difficult and somewhat
dangerous nature, probably elec
trical work.
Wednesday A quiet, secretive
child with a deep emotional na
ture. A scientific or research ca
reer is indicated. Gain through
elders, and through Government
officials.
Thursday A courageous and
active nature. Ability to succeed
in large projects of a public na
ture. Journeys across water fa
vorably affect the course of the
life.
Friday A philosophic and out
spoken mind. Many travels are
shown, and gain through foreign
ers. University or religious work
would make the greatest appeal.
Saturday An independent na
ture requiring much freedom. A
literary career is about the only
satisfactory channel for tills rest
less, inquiring temperament.
Fashicw No 1 2 '
Fashion Tips
il ntiscltci
INTERNATIONAL AUTHORITY ON WOMEN'S ATTIRE
DURING the course of these
hints on attire, Mischa has
pointed out many of the various
problems which confront the
woman desiring to be properly
dressed. The entire realm of
women's attire is composed of
small and oftentimes seemingly
unimportant phases, but each of
these, when considered in the
proper light, plays a tremendous
part in making or marring the
appearance of the woman con
cerned. The ensemble is, at all times,
the most Important factor of the
woman's dress.
The very use of the word "en
semble" conveys at once the key
note. In Its meaning coherence,
unity, oneness is expressed the
whole idea and purpose of dress.
The cornerstone of the entire
problem of correct attire lies in
the fact that It is the general
impression which, in a final analy
sis, counts the most.'
VERSATILE MEDIUM
At the same time the ensemble
is creating one centralized im
pression, it still remains a very
versatile medium. Especially in
the hands of a woman who is
thoughtful in the matters of dress.
She realizes that by a change in
accessories and simple details she
has at her command an outfit
which can be at home for any
occasion.
The value and importance of
the utility ensemble cannot be
too heavily stressed.
Attire for the evening Is, in one
way, the expression of fantasy.
The cares, small or large, of the
day are thrust aside and the
woman steps forth in dazzling
beauty, keenly alive to the spirit
of the occasion, which borders
upon unreality or make-believe.
It is a rare opportunity for
women to express their persona
Individuality in its more extreme
form. Since in formal attire bril
liancy and extreme lines are an
important factor.
EXPRESSES SELF
The more mature woman's ex
pression Is one of poise and dig
nity, but at the same time the
matron finds In her dress the
j Five Star Dish Of The Week
HOT CROSS BUNS
SCALD 1 cup milk. While hot, add 5 tablespoons each of sugar and
shortening. Cool to lukewarm, and add 1 cake of compressed yeast.
Sift together 2 cups of sifted all-purpose flour, V teaspoon salt, 1
teaspoon cinnamon. Add to the first mixture along with 1 egg,
cup chopped raisins, grated rind of 1 lemon. Cover and let stand in
a warm place for about an hour. Then add enough more flour (about
cup) to make a soft dough. Work smooth, place in a greased bowl
large enough to allow rising. Grease the top of the dough.
Cover and let rise 1VJ hours. Turn out on floured board, knead
slightly, then cut the dough in 12 pieces, and shape into buns. Place
on a well-greased cookie sheet, about an inch apart, greasing well
the top of each one. With 'a sharp knife, cut a cross on the top of
each. Cover with an oiled paper and allow to rise double in bulk,
about hour. If desired, brush with a mixture of slightly beaten
egg yolk to which a bit of water or milk has been added. Bake in a
quick oven, 450 degrees, for about 20 minutes.
(Clip this and paste on a 3-by-5-inch card for your collection of
recipes, or in your scrap book.)
Prepare These Recipes To
Add Zest To Tour Table
HAM MOUSSE
tablespoon gelatin
t tablespoons cold water
e tablespoons butter
2 tablespoons flour
4 teaspoon salt
Few grains of pepper
Dash of paprika
Vfc teaspoon onion juice
1 cup milk
1'4 cups around ham
hi cup celery, cut into small
pieces
1 pimento, cut fine
i cup cream, whipped
Soak gelatin In cold water for
5 minutes, then dissolve over hot
water. Melt butter, add flour, salt,
pepper, paprika and onion Juice.
Add milk gradually, bring to boil,
stirring constantly. Remove from
stove, add dissolved gelatin,
stirring well. Fold in ham, celery
and pimento. When mixture be
gins to thicken, fold In the
whipped cream. Turn into mold
and chill.
JELLIED CHICKEN SALAD
tablespoon gelatin
'i nip cold chicken stock or
water
' nip ooUihu stock
I ta: lesptHtn lemon juice
't cup muinnniMr
I "i cups diced cold, enokri
ehwken
"i mp dtrrd crlrrv
'j cup thred slutted nlires
'a cup shredded almonds
t tenspnnn minred parsley
Salt and pepper tn taste
Soak cc'Btin in cold stork or
water for : minutes. Add boiling
stock and stir until dissolved.
p
means ot expressing her environ
ment and viewpoinL
To the young woman as well aa
the matron, clothes are by way
of being an autobiography. Each
can express her intimate self in
a very real sense.
The older woman, through dis
tinction in evening attire, speaks
of a wealth of past experience
fully lived and of a controlled
present.
The younger woman employing
the same medium, dress, will ex-
The woman who adores fluffi
ness and ruffles will delight in
this cocktail gown, possessing
ruffly softness around the neck
and pleating at the edge of the
sleeves. The removable bolero
jacket, detailed In design, is the
peak of fashion this coming sea
son. press a full present and a vivid,
expectant future. Both types,
youthful or mature, will recog
nize the importance of wearing
their clothes with poise and state
Uness. Clothes, well and charmingly
worn, do become autobiographi
cal In character. They take the
places. of mirrors of contemporary
life; In much the same manner
that a woman's own ideas ex
press through her dress, so do the
Ideas of the group express them
selves through the accepted mode
of the people as a whole.
.m
When mixture begins to thicken,
fold In mayonnaise. Combine
chicken, celery, olives, almonds,
parsley, salt and pepper and fold
into gelatin mixture. Pour into
wet mold and chill until firm.
Serve on bed of lettuce garnished
with mayonnaise.
RHUBARB BETTY
t cups bread crumbs
4 tablespoons butter
4 cups cooked rhubarb,
drained
5 tablespoons light brown
sugar
1 lemon, grated rind and
juice .
4 teaspoon nutmeg J
Melt butter and pour over the
crumbs, mixing lightly with a
fork. Cover the bottom of a
greased baking dish with the
crumbs and spread with half of
the rhubarb. Sprinkle with half
of the other Ingredients; then
make another layer of crumbs
and rhubarb. Top with crumbs.
Bake in moderate over (350 de
grees) about 20 minutes. Serve
with lemon sauce.
PIGS IN BLANKETS
large frankfurters
Prepared mustard
Dill pickles
strips baron
Make a long slit lengthwise in
each frankfurter. Spread 1 tea
spoonful mustard on the Inside of
each one, then Insert a long slice
of pickle tn the silt. Wrap a slice
of bacon around each frankfurter
fastening with toothpicks. Broil
for 15 minutes in a hot oven ,
(400 Deg. F.). i