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Family Menus
(Continued;
Pes Soup a la Francalae
- .
Lettuce, leeJc, and chervil are among the ingredients cooked
with green peas to give this delectable soup a French flair.
TO PREPARE AND COOK: 30 MM. .
2 teaspoons chervil -1
teaspoon sugar
1 teaspoon salt
14 teaspoon black pepper
1 lOVy-ox. can condensed
beef bouillon
94 eup water
2 cups cream
1 small head lettuce.
shredded (about6enps)
2 cups shelled fresh green
peas (or one 10-oz.
pkg. frozen)
1 eup water
Yi cup chopped leek (green
- part only)
2 tablespoons baiter
1. Put first nine ingredients into a large saucepan; stir and
bring to boiling. Cover and cook until peas are tender.'
2. Press through a coarse sieve or food mill. Return sieved
mixture to saucepan. Stir in bouillon and cup water.
3. Just before serving, stir cream into mixture and heat
thoroughly. 6 servings
: - Perky Cauliflower Slaw
. Grated radishes are tossed with chopped crisp cauliIower
and other ingredients to make this unique relish-like salad.
'. TO chill: 1 HR.
teaspoons lemon juice
teaspoon prepared
horse-radish
teaspoon salt
I'M teaspoon black pepper
, 1 tablespoon mayonnaise '
2
1
Yi
to prepare: 30 min. -
1 small head cauliflower,.
washed, separated into
" flowerets, and chopped
(about-3 cups)
2 tablespoons finely
chopped onion
2 tablespoons grated . .
- radishes t
1. Toss together in' a large bowl the chopped cauliflower,
onion, and grated radishes.
2. Blend together the lemon juice, horse-radish, salt, pepper,
and mayonnaise. Toss with the vegetables until well blended.
Chill, covered, in refrigerator about one hour before serving.
3. Serve in lettuce cups; sprinkle each serving with snipped
parsley. . . 4 to 6 servings
In All the World, Only French
Chefs Have Won International
Acclaiml Now You Can Repeat
Their Masterpieces in Your Own
Kitchen with This "Kiss the Cook" Cookbook
-It contains 141 recipes from ths world's
most distinguished cuisine, adapted to
U. S. tastes and methods by Family
Weekly's own Melanie De "reft.
You'll eherUh ' , -
THE FRENCH ,
COOKBOOK
YOURS FOR ON1Y 50 ACH postpaid
TOt FAMILY WIIKIY BOOKS
1S3 N. Michigan Ave., Chicago 1, III.
Enclosed find $.
copies of "The French Cookbook'
guaranteed or'monoy refunded.)
for which please send me postpaid
50f each. (Satisfaction
Name .....
Address . . .
City & State
to bake: about 20 min.
eup shortening
cup sugar
egg
eup milk
eup drained crushed
pineapple
Orange-Bran Muffins
to prepare: 15 min. '
- Yl cup whole bran !4
Yx eup orange juke V4
1 cups sifted flour 1
2 teaspoons baking Y
powder H
Yt teaspoon baking soda .
V4 teaspoon salt
1. Lightly grease 12 muffin-pan wells, 2 x iy In. ,
2. Combine bran and orange juice; set aside.
3. Sift flour, baking powder, baking soda, and salt together
into a bowl; set aside.
4. Cream shortening until softened. Add sugar gradually,
beating well after each addition. Add egg and beat until light
and fluffy.
5. Mixing only until blended after each addition, beat in the
dry ingredients alternately with the milk and the bran
orange juice mixture. Blend in crushed pineapple.
6. Spoon bitter equally into muffin-pan wells.
7. Bake at-400"F about 20 min., or until golden brown. -
1 doz. muffi.ru
" Rosy Rhubarb Swirls
This pretty dessert is a fitting follow-up to serve when your
main course includes a vegetable salad. -
25-30 min.
to prepare: 25 min.
3 cups finely diced fresh
rhubarb (if tender, do
not peel)
1 Yi cups sugar
1 Y cups water
4 eup red cinnamon
candies
to bake:
- 2 or 3 drops red food
coloring
2 '4 cups sifted flour
4 teaspoons baking .
powder
Yt teaspoon salt
cup milk
Vs up cream
1. Put sugar, 'water, and cinnamon candies into a saucepan.
Stirring occasionally, cook over medium heat until candies
are melted and mixture forms a thin sirup, about 10 min.
Stir in the food coloring.
2. Meanwhile; sift together into a bowl the flour, baking pow
der, and salt. ' ' " ' ' -. .
3. Add a mixture of milk and cream and stir with a fork
only until dry ingredients are moistened. Turn onto a floured
surface and knead lightly about 10 times with finger tips.
4. Roll dough into a 13xllxy4-in. rectangle. Spoon rhubarb
evenly over dough. Beginning with longer side, roll dough
and seal edges. Cut, crosswise, into iy4-in. slices..
5. Pour sirup into a shallow baking dish and arrange rolls,
cut' side up, in sirup. Sprinkle with additional sugar Vt to
cup) and top each roll with a small piece of butter.
6. Bake at 400F 25 to 30 min.
7. Serve warm with thick cream. .12 servings
Walnut Witchery Pie
If your preference is a fruit salad with the main course, we
suggest this crunchy pie as the dessert. .
. Cf
.1U OJUlb. JVUIt.
Yi cup double-strength
coffee, cooled
4 "cup whipping cream . -
. ... i. i ' "'
1 teaspoon vanilla extract
1 cup coarsely chopped
walnuts , . ..
rrlnt ar Write tealbly
to prepare: 30 min.
Pastry for 1 -crust 8-in.
pie (your favorite recipe
or a prepared mix)
; Yi cup butter '
- 1 cup sugar
Yi cup firmly packed brown
' sugar
, 3 eggs , ;. - . V
1. Prepare pastry shell (do not bake); set aside.
2. Cream butter until softened. Add sugar and brown sugar
. E'Muuuuiy, creaming unui iigni ana nurry alter each addition.
Add eggs, one at a time, beating well after each addition.
3. Gradually add a mixture of the cooled coffee, cream, and
salt, beating well. Turn mixture into top of a double boiler
and cook over simmering water 5 min., stirring constantly.
Remove from heat and stir in the extract and nuts. Pour
into unbaked pastry shell.
4. Bake at 350F about 50 min., or until filling is' set. If
desired, about 5 min. before 'pie i3 done, sprinkle additional
chopped walnuts over filling and return pie to oven to
finish baking. Serve warm. One 8-in. pie
Family Weekly, April 18, ISCI