Herald and news., August 17, 1958, Page 37, Image 37

It's time to enjoy these...
COMVINIIMCI
Spteg Tomato BomUlom
tOOS IICIM
TO PREPARE: 90 ION.
1 1-lb. can tomato uko
Vs cop chopped onion
1 tablaspoon pickling splca
t 10',-to U-OE.C
consomme
Vs cup chilled whipping cream
Vs toaspoon curry powder
1. Set a bowl and rotary beater in refrig
erator to chill.
2. Put tomato juice, onion, and pickling
spice into a 1-qt. saucepan. Simmer,
uncovered, 20 min. Strain.
3. Combine tomato mixture with the con
somme. Stir and heat thoroughly.
4. Using the chilled bowl and beater,
beat whipping cream until soft peaks are
formed when beater is slowly lifted up
right. Beat in the curry powder with final
few strokes.
5. To serve, pour tomato-consomme
mixture into bowls and top with curry
whipped cream. Serve immediately.
About 6 servings
Wilted Endive Salad
This salad is especially good with slices
TO PREPARE: 25 ION.
2 hard-cooked eggs , dlcod
Vs bunch (about , lb.)
curly endive
Vs cup (about 1 medlum-slse)
chopped onion
Inttont mathed potatoes
(1 cup cooked)
4 slices bacon, diced and panbrelled
(reserve bacon drippings)
Vs cup cider vinegar
Vs cup water
3 to 3 teaspoons sugar
Vs teaspoon salt
of hot tongue or pork thoulder butt.
1. Tear curly endive into pieces and put
into a salad bowl Add the diced eggs
and onion; toss lightly together. Set in
refrigerator to chill.
2. Meanwhile, following package direc
tions, prepare enough instant mashed
potatoes to yield 1 cup cooked.
3. Add to bacon and bacon drippings in
skillet: the mashed potatoes, vinegar, wa
ter, sugar, and salt Heat until mixture
bubbles, stirring constantly. Pour dress
ing over the salad mixture and toss light
ly to mix thoroughly. Serve immediately.
About 6 servings
Frmatm Ciaaer Piek-MJp
TO PREPARE: S UK.
1 at. chilled ginger ale
1 pt. commercial sherbet (orange,
lemon, or lime)
Pour ginger ale into four tall, chilled
glasses. Spoon in the sherbet 4 servings
too licirl
Irmow-f.inorr Pick-la
Follow recipe for Frosty Ginger Pick-Up.
Substitute Creamy Lemon Sherbet (on this
page) for the commercially packaged
sherbet If desired, garnish with a mint
sprig or maraschino cherry.
Cream Lemom Sherbet
TO PREPARE: 10 MIN. TO FREEZE: 3 HRS. rotary beater in refrigerator to chill.
1 Vs cps sugar
2 teaspoons grated lemon peel
(grated through colored part
only; white Is bitter)
Vs up lemon ulce
Vs teaspoon salt
2 cups cream
Few drops yellow food coloring
1. Set refrigerator control at coldest
operating temperature. Set a bowl and
2. In a large bowl, blend together in or
der the sugar, lemon peel, lemon juice,
salt, cream, and food coloring. Stir until
sugar is dissolved. Pour into refrigerator
tray and set in freezing compartment of
refrigerator. Freeze until mushy.
3. Turn mixture into the chilled bowl and
beat with the chilled beater until smooth.
Immediately return mixture to refrigera
tor tray. Set in freezing compartment;
freeze until firm. About 1 pts. sherbet
Hot Baked Bean Sandwich
foos nciri
TO PREPARE: IS KIN.
12 slices bacon, panbrolled and
Immediately twirled around tines
of a fork to form a curt
1 1-lb. can baked beans In
tomato sauce
14 cup finely chopped onion
2 tablespoons sweet pickle relish,
drained
I tablespoon light brown sugar
s teaspoon dry mustard
Vs teaspoon salt
drops Tabasco -
4 slices boston brown brood, about
Vs In. thick
Softened butter or margarine
1. Mix together in a saucepan the beans,
onion, pickle relish, brown sugar, dry
mustard, salt, and Tabasco. Heat thor
oughly over medium heat
2. Lightly butter each slice of brown
bread; cut into halves. Arrange three
half-slices of bread on each plate to form
an open triangle at the center. Spoon hot
baked beans into triangle (see photo).
Place a bacon curl on each half-slice of
bread. Garnish with parsley sprigs.
4 sandwiches
Triple-Deck
TO PREPARE: 25 ION.
2 hard-cooked eggs, sliced
Vs cup butler or margarine
Vs teaspoon lemon or lime u!ce
1 Vs teaspoons prepared mustard
A lb. cooked ham slice, about 14 In.
thick
4 slices white bread
4 slices rye bread
2 tomatoes, rinsed (peeled If
desired), and thinly sliced
4 plmlenfo strips -
4 pickle slices
1. Cream butter or margarine until soft
ened. Gradually cream in lemon or lime
Sandwich
juice. Blend mustard into the creamed
mixture. Set aside.
2. Cut ham slice into four 2-in. rounds.
3. Cut four slices of the white bread into
3-in. rounds, and the remaining two
slices into four 2-in. rounds.
4. Cut rye bread into 2-in. rounds.
5. Flatten all rounds slightly with rolling
pin. Spread one side of each round of
bread with mustard butter. On each
3V4-in. bread round arrange tomato slices,
a rye-bread round, egg slices, a 2-in.
bread round, and a ham round. Top with
pimiento and a pickle slice. (See photo.)
4 sandwiches
10 Family Wrskly. August I'. I'M