a
TH
FOR TH
Creamed Ml ant
and Sweetbread
This mixture may be frozen and stored
for about 3 weeks, but, for best flavor
after freezing, use fresh beans.
Set out a large saucepan, a skillet, and a
chafing dish.
As soon as possible after purchasing, rinse
with cold water
1 lb. sweetbreads
Put them into the saucepan with
1 qt. water
2 teaspoons lemon olce
1 teaspoon salt
Cover and simmer 20 min. Drain and
cover with cold water; change water re
peatedly until sweetbreads are cool.
Drain. Remove tubes and membranes. (If
not to be used immediately, cover cooled
sweetbreads and store in refrigerator.)
Cut sweetbreads into pieces and set aside.
While sweetbreads are cooking, cut into
pieces and set aside enough cooked ham
to yield
1 cups cooked ham pieces
Cook according to directions on package
the contents of
1 10-oi. pkg. froien green beans
When beans are just tender, drain, if nec
essary, and set aside.
Prepare and set aside
1 cup quick chicken broth (Dissolve
1 chicken bouillon cube In 1 cup
hot water. )
Wipe with a damp clean cloth
Vl lb. mushrooms
Cut off tips of stems and slice mushrooms
lengthwise through stems and caps. Set
out
Vl cup plus 1 tablespoon butter or
margarine
Heat Vi cup of the butter or margarine
in the skillet. Add mushrooms and cook
over medium heat until delicately
browned, occasionally moving and turn
ing with a spoon. Set aside.
Heat the remaining butter or margarine
in the saucepan. Add and cook over me
dium heat until onion is transparent
1 tablespoon chopped onion
Blend in
Vl cup flour
1 i teaspoons Accent
Vi teaspoon salt
i teaspoon savory
Vi teaspoon celery salt
few grains pepper
Heat until mixture bubbles, stirring con
stantly. Remove from heat. Add gradu
ally, while stirring constantly, the chicken
broth and
2 cups milk
1 cup cream
Return to heat and bring rapidly to boil
ing, stirring constantly; cook 1 to 2 min.
longer. Mix In the sweetbreads, ham,
mushrooms, and green beans. Reduce heat
and stir occasionally until thoroughly
heated.
Turn Into chafing-dish blazer and keep
hot over pan of simmering water.
6 to 8 servings
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1 large sponge cake, form cake,
pound cake, or orange-crunch
cake
Prick entire top surface of cake with a
fork. Pour hot Coffee Sauce carefully over
top so that cake will absorb it all. Cool.
Spread with Apricot Glaze. Serve with
whipped cream and grated orange peel.
For Coffee Sauce Mix together in a
saucepan
1 cup double-strength coffee
beverage
cup sugar
Stir over low heat until sugar Is dis
solved. Simmer 5 min. Remove from heat
and stir in
1 teaspoon vanilla extract
For Apricot Glase Put into a saucepan
cup dried apricots
1 cup hot water
Bring to boiling. Cover and simmer until
apricots are tender. Force apricots through
a food mill or sieve. Stir in
2 tablespoons sugar
1 tablespoon white corn sirup
V teaspoon vanilla extract
Few grains salt
Reheat to simmering and cook 3 min.
longer. About 10 servings
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Molded Pineapple
Cheese Salad
Set out a 2-qt. ring mold.
Drain, reserving sirup, and set aside the
contents of
1 No. 2'a can crushed pineapple
(about 2 cups, drained)
Pour into a small bowl Vz cup of the
reserved pineapple sirup. Sprinkle evenly
over the sirup
2 tablespoons (2 en v.) unflavored
gelatin
Let stand about 5 min. to soften.
Add to remaining reserved pineapple
sirup
Water (enough to make 1 cup
liquid)
Heat until very hot. Remove from heat
and immediately add softened gelatin,
stirring until gelatin is completely dis
solved. Add and stir until dissolved
Vi cup sugar
Vi teaspoon salt
Stir in
1 cup unsweetened pineapple uice
1 cup orange ulce
2 or 3 drops yellow food coloring
Chill in refrigerator or in pan of ice and
water until mixture is slightly thicker
than consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir occa
sionally; if chilled over ice and water,
stir frequently.
Lightly oil the mold with salad or cook
ing oil (not olive oil) ; drain.
Beat until very soft
1 lb. cream cheese
Mix in
3 tablespoons lemon juice
2 teaspoons grated lemon peel
(grated through colored part
only; white part Is bitter)
When gelatin mixture is of the same con
sistency as the cheese mixture, stir sev
eral tablespoons of the gelatin mixture
into the cheese mixture. Continue to add
gelatin mixture slowly, beating constantly
until well blended. Mix in the crushed
pineapple. Turn mixture into prepared
mold. Chill in refrigerator until firm.
To unmold, run tip of knife carefully
around top edge of mold. Invert onto a
chilled serving plate and remove mold.
(If necessary, wet a clean towel in hot
water and wring it almost dry; wrap hot
towel around mold for a few seconds. If
mold does not loosen, repeat.)
Pile ripe olives into a bowl the size of the
inner ring and place in center. If desired,
surround ring with large pieces of canned
or fresh fruits. Serve witk
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