tffcUi a 1
Buttery Honeys V
Fresh Shrimp Curry
ooorot mfiiMB
3
TO PREPARE: 35 MOT.
I Vj lb, cooked, pooled,
deveined fhrimp
Vi cup butter or margarine
3 tablespoons chopped onion
3 tablespoons chopped celery
3 tablespoons chopped green apple
12 peppercorns
1 bay leaf
) cup flour
2'j teaspoons curry powder
Va teaspoon Accent
'4 teaspoon sugar
V teaspoon ground nutmeg
cups milk
2 teaspoons lemon ulce
teaspoon Worcestershire sauce
Vj cup butter or morgorlne
1. Heat cup butter in a heavy, 3-qt.
'saucepan. Add onion, celery, apple, pep
percorns, and bay leaf. Cook over me
dium heat until onion is golden yellow:
a. Blend in a mixture of the flour, curry
powder, Accent, sugar, and nutmeg. Hat v
until mixture bubbles, stirring con
stantly. Remove from heat. Add milk
gradually, stirring constantly. Return to
heat and bring rapidly to boiling. Stir
ring constantly, cook until mixture thick
ens. Cook 1 to 2 min. longer.
3. Remove from heat. Stir in the lemon
juice and Worcestershire sauce. Strain
through a fine sieve, pressing vegetables
against sieve to extract all sauce. Set
sauce aside to keep warm. .
4. Heat cup butter in a skillet over
low heat. Add the cooked shrimp and
brown lightly over medium heat, gently
moving and turning with a spoon. Pour
the contents of the skillet into the sauce
and blend thoroughly. Serve at once
with fluffy cooked rice, and such curry
condiments as grated coconut, golden
raisins, and peanuts. About 6 servings
Chutney Baked Apple
TO PREPARE: 20 MIN. TO BAKE: 40 MOT.
6 medium-size (about 2 lbs.)
baking apples
1 Vi ups drained chutney (reserve sirup)
1 12 tablespoons butter or margarine
1. Set out a 2-qt. casserole having a
tight-fitting cover.
2. Remove all core by making a com
plete turn with corer through both' ends
of each apple. Pare a 1-in. strip from the
stem end. Arrange apples in casserole,
pared sides up.
3. Fill cavity of each apple , with about
3 tablespoons of the chutney. Dot tops
with butter. Add enough hot water to
cover bottom of casserole. Cover.
4. Bake at 350F about 40 min., or until
apples are tender.
3. Remove from oven. Brush pared
surfaces of apples with reserved chutney
sirup. Place in broiler with tops of ap
ples 3 to 4 in. from source of heat Broil
2 to 3 min. to glaze. Serve hot as a main
dish accompaniment 6 servings
FIT FOR A
K
Rupees
0000 km tif iziMO
mum
4
TO PREPARE : 10 MOT. TO BAKE : 10-12 MOT.
1 pkg. plain cookie mix
Butter, melted and cooled
Honey
1. Empty the cookie mix into a bowl.
2. Substitute equal amounts of butter
and honey for the liquid called for on
package. (For example, if package calls
for Vi cup liquid, use V cup butter and
Vi cup honey.)
3. Make a well in the center of cookie
mix and blend in the butter and honey.
4. Drop by teaspoonfuls about 2 in. apart
onto ungreased cookie sheets.
3. Bake at 350F 10 to 12 min. Remove
cookie sheets to cooling racks and cool
3 min. before removing cookies.
About 3 dot. cookies
Nutty Honeys
Follow recipe for Buttery Honeys. Stir
in 1 cup (about 4 oz.) chopped nuts be
fore baking.
Cola Sherbet
TO PREPARE : 10 MOT. TO FREEZE : 2-3 HRS.
' cup sugar
1 cup carbonated cola beverage
1 teaspoon grated lime peel (grated
through colored part only)
Few grains salt
1 'i cups cream
1. Set refrigerator control at coldest op
erating temperature. Chill a bowl and
rotary beater in refrigerator.
2. Blend together in a large bowl, in or
der: the sugar, cola beverage, lime peel,
salt and cream. Stir until sugar is dis
solved. Pour into a 1-qt. refrigerator tray.
Freeze until mixture is mushy.
3. Turn mixture into the chilled bowl
and beat with the chilled beater until
smooth. Immediately return mixture to
refrigerator tray and freeze until firm.
About 1 Vi pts. sherbet
A Cookie? Let's soy, rather, "a treasure
of Far Eastern spices."
TO PREPARE: 25 MOT.
1 cup sifted flour
Vj teaspoon baking soda
teaspoon salt
1 teaspoon concentrated
soluble coffee
V2 teaspoon ground cinnamon
14 teaspoon ground ginger
Vt teaspoon ground cloves
Vj cup butter or margarine
Vi cup firmly packed brown sugar
1 egg, well beaten (until thick and
piled softly)
2 tablespoons molasses
1. Lightly grease cookie sheets.
2. Sift together the flour, baking soda,
salt coffee, cinnamon, ginger, and cloves.
3. Cream butter until softened. Add
brown sugar gradually, creaming until
fluffy after each addition.
4. Add egg in thirds, beating thoroughly
after each addition. Blend in molasses.
5. Mixing until well blended after each
addition, add dry ingredients in halves
-to the creamed mixture.
A. Drop by teaspoonfuls about 2 in.
apart onto cookie sheets.
7. Bake at 350F 10 to 12 min. (Cookies
will puff up, spread, and then flatten.)
Remove cookie sheets to cooling racks;
cool 2 min. before removing cookies.
About 4 doz. cookies
Family Weekly. September 7, 1J5S