Appetite Teaser
TO PREPARE : 15 MIN.
Mix the following ingredients together in a sauce
pan; bring to boiling over low heat; strain; chill:
1 No. 2 can tomato (nice, cup orange julc. 2
tablespoons temon juice, 2 tablespoons chopped
onion, 1 teaspoon prepared horso-raaith, 1 teaspoon
sugar, V teaspoon salt, ' teaspoon paprika, tea
spoon colory send, bay loaf. 4 whole cloves, and
few drops Tabasco. About 6 servings
Smothered Frank with
"Croutonned" Noodle
COHVINIIMCt fOOP IICIM
TO PREPARE AND COOK: 40 MIN.
2 cups chopped onion
Vi cup chopped green
pepper
V cup batter
Va cup flour
1 lO'j-to ll-oi.
can condensed
beef bouillon ,
1 lb. frankfurters, cut
In Vi In. pieces
1 4-oi. can mushroom
stems and pieces
2 cups Rye Croutons
8 o. uncooked
medium noodles
' cup butter
Vi teaspoon celery
seed
1 cup thick sour
cream
1. Heat Vi cup butter in skillet. Add onion and
green pepper. Cook until onion is transparent and
green pepper is just tender, occasionally moving
and turning with a spoon.
2. Blend in the flour. Add bouillon gradually,
blending thoroughly. Stir in frankfurters, mush
rooms, and mushroom liquid. Simmer uncovered
20 min., stirring occasionally.
3. Meanwhile, cook, drain, and rinse noodles ac
cording to directions on package. Toss with the
butter and celery seed. Keep noodles hot. Just
before serving, toss in the croutons.
4. When frankfurter mixture has simmered 20
min., remove from heat and vigorously stir in sour
cream, 1 tablespoon at a time. Stirring constantly,
cook over low heat until just heated, about 3 min.
Do not boil. Serve hot over "Croutonned" Noodles.
About 6 servings
Rye Crouton
Add a pleasing texture to soups, salads, omelets,
and casseroles with the addition of crisp, flavor
u(, browned rye croutons.
Heat 6 tablespoons butter in a large, heavy skillet,
over low heat. Add 6 slices toasted rye bread cut
into Vi- to -in. cubes. Turn and toss cubes until
all sides are coated and croutons are browned.
Remove from heat. 2 cups croutons
Creamy Pudding
CONVfNIIMCI fOOO IICIM
Accent the delicate flavor of this easy-to-prepare
pudding by topping with a fruit or chocolate sauce
or with fresh fruits.
TO PREPARE: 20 MIN. TO CHILL: 2 HRS.
teaspoon salt
teaspoon vanilla
extract
cup boiling water
egg whites
' cup cold water V
1 tablespoon (1 env.) 1
unfavored gelatin
2 egg yolks Va
Vt cup sweetened 2
condensed milk
1. Pour cold water into a small cup or custard cup.
Sprinkle gelatin evenly over water. Let stand
about 5 min. to soften.
2. Beat egg yolks until thick and lemon-colored.
Stir in sweetened condensed milk, salt, and vanilla.
i. Stir softened gelatin; add boiling water and stir
until gelatin is dissolved. Stir into egg-yolk mixture.
4. Chill in refrigerator until mixture begins to gel.
5. Lightly oil a 1-qt. mold with salad or cooking
oil '(not olive oil) ; set aside to drain.
4. Just before gelatin mixture is of desired con
sistency, beat the egg whites until rounded peaks
are formed. Spread over gelatin mixture and
gently fold together. Turn mixture into mold. Chill
until firm, about 2 hrs. Unmold. 6 servings
Ss..ft:y v-i .'.'--.
('?''' yen,
t- . , ... , . .-1.
. - . .. , A ; '
hf : '- ,.' A- -
- . C
. v . J A j.
-f V 'mmmjcM ya ::
CONTENTED
...my doctor
recommended
Carnation
8 out of 10 mothers who
feed their babies a Carnation
formula say: "My doctor
recommended it!"
You can trust Carnation. It's the safest,
most nourishing and digestible form of
milk for your baby's formula. More
mothers feed Carnation to their babies
than any other brand. And more
Carnation is used in hospital formula
rooms throughout the world than all
other brands combined! Ask your doc
tor about Carnation... the milk every
doctor knows.
j Contented
tVlDOBlTlO
MilK
FREE: "You and Your Contented Baby," 32 authoritative
pagea on prenatal and postnatal care, offered at no coat
to mo there and expectant mother. Addreaa Mary Blake,
Carnation Co., Dept. FW-19, Loa Aneelea 19, California.