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PIPING HOT LINK SAUSAGES and golden brown potato calces with toast or hot
cakes are welcome tare on Monday morning tor family that must dash to catch the
8:20, nurse the family car to the office or use shanks mares to get under the wire
for the day's business, the rest of the week. Potato cakes can be made In a jiffy with
the new instant whipped potato flakes you'll find packaged at your grocer's.
To Make Mashed Taters
It Takes Five Minutes
A leisurely Sunday breakfast
is one of the pleasant events of
family life, a time when the
homemaker wants to serve some
thing a little out of the ordinary.
How about link sausages and
plump, crisp potato cakes? These
go-together foods make an unusu
ally good breakfast that's guar
anteed to satisfy all hearty appe
tites. You can make a platter of
potato cakes in jig time with a
new convenience food instant
whipped potato flakes.
All the preliminary work of
peeling, .boiling and mashing has
been done for you. The potatoes
come in the form of paper-thin
flakes. In about five minutes you
can make mounds of delicious.
lump-free potatoes by adding milk:
and the flakes to boning salted
water and whipping briskly with
a fork or wire whip. Make, aj
much or as little as you need for
potato cakes by using the new
16-serving package. For extra fla
vor interest, add some minced
onion or chopped chives.
Here's how:
BREADED POTATO CAKES
(Makes about 7 (3!i-inch) cakes)
l'-i cups water
'i teaspoon salt
li cup cold milk
1 envelope Instant Whipped
Potato flakes
1 tablespoon butter "
1 egg
l'i cups bread crumbs
4 tablespoons butter ' for sau
temgl
Combine water and salt in medium-size
saucepan; cover; bring
to boil. Remove from heat. Add
milk ' immediately, then Instant
Whipped Potato Flakes and one
tablespoon butter; stir gently with
fork or wire whip1 until moisture
is absorbed. Whip briskly. Mix in
egg and 3i cup of the bread
crumbs. Shape into 3Vinch cakes.
Coat well with remaining 4 cup
bread crumbs. Melt four table
spoons butter in large skillet; sau
te potato cakes until brown. Drain
on absorbent paper. Serve imme
diately.
Variations: Any one of the fol
low ing may be added to the basic
recipe:
1. i cup chopped parsley
2. 1 (1-5-ounce) package minced
onion or one medium size onion,
chopped
3. Vi cup chopped chives
4. Vi cup celery flakes
Gebraden-Reerug!
Roast Venison
'Tisn't hunting season to be
sure, but this recipe that comes
from the "Dutch Kitchen" can be
used equally well for roast beef.
Marinate meat in any of several
ways prescribed in cookbooks. Af
ter 24 hours or more, wipe dry
and lard with numerous narrow
strips of fat salt pork. Roast in 315
degree oven, 25 minutes to the
pound. Baste frequently with red
wine and drippings.
For gravy, skim off most of
the fat. To the drippings, add one!
glass red wine, 1 tbsp. brandy, one1
tsp. Worcestershire sauce, k cup1
sour cream. Stir, bring slowly to a
boil, reduce heat, and let thicken
slightly.
Eggs Are Cheap
If you're interested in feeding
your family well on the smallest
amount of money, serve egg dish
es regularly. Eggs in comparison
to the cost of red meat are the
answer to the housewife's prayer,
who must budget food money
closely.
At 63 cents a dozen, and prices
right now are lower, a serving
of two eggs costs about 12 cents.
Eggs are a good supplier of com
plete protein; so take advantage
of their economy.
Egg souffle can be a very spe-:
cial dish served with a hot green
vegetable, fruit salad, bread of
your choice and a special des
sert. Buy eggs from dependable pro
ducers. Be sure they are marked
with the producer's name and
that eggs are produced on local
ranches if you want quality.
Eggs deteriorate rapidly after
they leave the hen house. Buy
them from refrigerated trays and
then get them home to your own
refrigerator as quickly as pos-i
sible.
Use them several times a week
creamed, scrambled, poached,
fried, boiled, in omelets, in sal
ads, sandwiches and don't over
look that old-fashioned bread pud
ding, made with raisins, coconut
and flavored with vanilla ... for a
change season with maple fla
voring or lemon.
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WHEN A CROWD COMES try this elegant but simple buffet that stars beef balls in
red wine, a main dish easy to prepare, with no carving necessary at the table. Serve
with shortbread and a salad.
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MRS. EVERETT ROCKWOOD. Mansfield, Mass.. looks over the Hess's Patio Menu
which will soon feature the delectable prize winning Cape Cod Cranberry Cheese
Pie she's prepared. Grand priie winner of the nationwide dessert recipe contest spon.
sored by Hess's department store of Allentown, Pa., the New England homemaker
leaves shortly for her priie winning trip to Mew York City and Allentown, Pa., where
she'll be guest of honor at the restaurant which will introduce the recipe that earned
her top honors from among 20,000 entrants. An original pie recipe, "Snow On the
Mountain," submitted by Mrs. John S. Hamilton, this city, placed among the top 20
in the thousands submitted.
Winners In Hess's Recipe Contest Told
Mrs. Everett V. RotkwooH o(
Mansfield, Majs., has been select
ed grand prize winner from over
20,000 entrants in the Hess's Pa
tio Novel Dessert Recipe Contest.
Second place honors were award
ed to Mrs. William Baker of liar-
risbuig, Pa., while Mrs. Stephen
Schwcinsbcrg of Ponliac, Mich.,
has captured third prize.
The grand winner will lie award
ed an all expense paid trip to
New York by Hess's department
store of Allentown, Pa., national
sponsor of the competition. She
will he accompanied on her visit
by Yolande .Murphy, food editor
of the Attleboro Dally Sun which
acted as local sponsor of the contest.
Arrangements have been made
for their lour of the city's fa
mous landmarks, including the
U.N., Radio City and Wall Street
as well as visits to New York si
outstanding theaters and restau
rants.
While in New York, Mis. Rock-
wood will be guest on radio and
TV programs. Their visit will be
climaxed with a trip by chauf-
fcured limousine to Allentown.
Pa., where they will be guests
of honor at a special luncheon
at the Palio Restaurant in the
Hess department store.
At this event, Mrs. Rockwood's
prize winning rcciiie for Cape Cod
Cranberry Cheese Pie will be of
ficially introduced and will be
featured at Hess's Patio all dur
ing the following week.
On the basis of the unprecedent-'
ed success of the contest which
was conducted by food editors,
women commentators, newspa-i
pers, radio and television stations
in cities throughout the United
States, Max Hess, president of
Hess's, announced his plan to
make it an annual event. On the
basis of the entries received, he
offers the opinion that modern
American women are more Ulan
holding their own as creative
homcmakers in this age of frozen
foods and packaged dinners.
According to Hess, "Approxi
mately 20.000 housewives submit
ted well thought out dessert sug
gestions that they themselves
have created. This tremendous
response seems to indicate tliat
American women arc not, as pop
ularly supposed, abandoning their
kitchens. It's more likely to as
sume that they are using the limo
freed by labor saving devices and
prepared foods, to better advan
tage in planning special and un
usual items for their family's
pleasure and convenience. Our
judges board of famous econo
mists was especially impressed
by the many fine suggestions
which utilized many products that
are produced in the entrants
home states."
Illustrating this comment Is
Mrs. Rockwood's recipe which, ap
propriately, uses Massachusetts'
famous cranberries as its basic in
gredient. Her Cape Cod Cranber
ry Checso Pie is made as follows:
(Continued on Page 6-B
Satisfy Many Appetites
Conveniently In Style
ALMOND FROSTING :
Frost gingerbread cupcakes with
a tangy orange-almond frosting.
Prepare packaged creamy white
frosting mix, substituting orange
juice for water. Fold in 'i cup
chopped or ready-diced almonds
and 1 teaspoon grated orange rind
Need an idea for food at a fund-
raisinc narlv. nnen house or fam
ily get-together? Here is one just
about guaranteed to please evcry
lone and it's easy on the cooks.
BEEF BALLS IN RED WINE
4 pounds beef round, ground
5 teaspoons salt
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'i teaspoon pepper . -r
'k cup minced parsley
8 slices bread
3 cups water
i cup oil
4 medium onions, sliced
4 cups red wine
3 cups light stock
3 teaspoons powdered coffee
4 teaspoons cornstarch
i cup cold slock or water
Put meat, seasonings and par
sley in a large bowl. Break the
bread into the water and leave to
soak for a few minutes, then pulp
bread with spoon or hand. Add
gradually to the meat. The mix
ture should be soft and light.
Form into small balls. Heat three
tablespoons of the oil in a large
skillet and brown the beef balls
in this several at a time. Use
more oil as needed. When all are
browned, cook the onion slowly
in the pan till golden. Heat the
wine in a separate pan. When at
boiling point hold a lighted match
to it several times until the flame
dies down 'This will remove a
raw flavor that is found in stews
and dishes which cook for some
time. I Add the flamed wine with
the stock and powdered coffee to
the skillet. Bring to the boil, re
place meat balls, simmer uncov
ered for 20 minutes. Mix the corn
starch with the '.4 cup cold stock
or water. Pour over the meat
balls and agitate the pan to mix
without breaking up the beef
balls. Cook a few seconds longer
while checking the seasoning
serves 25. Can be served with
green noodles. Allow aliout three
pounds for 25 people.
SCOTCH SHORTBREAD
1 pound butter
1 cup fine sugar
3'j cups flour
1 cup almonds, blanched and
ground superfine sugar
Cream the butter, add the su
gar and work unlil soil, but not
fluffy. Sift in the flour and salt,
add the almonds and work in, us
ing one hand, or a wooden spoon.
An electric beater can also be
used, but the mixture should he
blended rather than beaten. Whe
mixed, divide into three parts.
Press out each part on an un
greased cookie sheet, to an eight
inch circle. Pinch the edges with
the fingers to decorate, and pricl:
all over with a fork. Sprinkle with
more fine Mii.dr and bake in n
modcrale oven, 32.1 degrees for
15-20 minutes, until very pak
golden. Remove from the oven,
and cut each round into 12
wedges. Leave on tray to harden,
belorc putting on rack tn cool.
More in airticht tin inQ-il dry
place Thirty six wedges ol crisp,
delicious shortbread enough for
25 people allowing for seconds.
We'll pay you
to taste why
so many
people say:
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imaii utter aui
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f T ' , "I'm an litter nut
3 t0UtBuirer!"!
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Cup after cup, you'll find that "bonus blended"
Butter-Nut flavor can't be mulched at any price.
We're so sure, we make you this offer! Buy a can
of Butter-Nut Coffee. ..clip the last 2 inched from
the "key-strip"... mail with your name and address to
Butter-Nut, P. 0. Box 913, Omaha, Nebraska...
and Butter-Nut will wml you 2-"p.
71, ntln if -f-lrf mkfrt rMhill nr tt'trtftftt r l WeA SI, 1941.
Of luantr la m family. Thlt ojfff limit ft! Hi ffiidti Orlnn.
...the bonus blend coffee
ami wu iwa a, tmioa nwQf Jtt CO. vmk mimiu
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