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REMEMBER
The Mentally HI
Need Your Help . . .
Not Criticism!
If"x easy to be impatient and critical
with someone who is mentally or emo
tionally ill. But this may do much
harm. The person is sick
and can't help his trou
blesome behavior. Giving
him your sympathetic
understanding may often
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Learn how you can help.
Send For this free booklet
today!
-Writ to: Better Mental Health
Box 2500, New York 1, N. Y.
Published ms m puMtc service in coop
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You take
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1
Piquant
in flavor, this mold is especially pleasing as a meat accompaniment.
Tater Flats
2 caps instant mashed potatoes (pre
pare according to package di
rections) Yi cup garlic-flavored rye croutons
(2 -In. cubes of rye toast fried in
garlic butter)
1 tablespoon butter or margarine
1 tablespoon snipped parsley
2 teaspoons minced onion
Yi teaspoon seasoned salt
2 tablespoons flour
I egg, well beaten
1 tablespoon cream
1. Melt the butter or margarine; mix
in parsley, onion, and seasoned salt.
Beat with the mashed potatoes. Sprin
kle flour over potatoes, continuing to
beat until blended. Mix in the beaten
egg and finally the rye croutons.
2. Drop heaping tablespoonfuls of the
mixture onto a buttered baking sheet,
allowing a little space between each
spoonful. Brush lightly with cream.
3. Set in a 325 F oven for 12 min.
Finally, place under broiler about 2
in, from heat source until browned.
Serve hot About 6 servings
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Apple-Chutney Mold
3 ', cups apple juice
2 tablespoons (2 env.) unflaTored
gelatin
2Vj cups diced unpared Golden Deli
cious apples
1 cup finely cut mango chutney
Golden Delicious apples for garnish
Lemon juice
Mint sprigs
1. Sprinkle gelatin over 1 cup of the
apple juice in a saucepan; stir over
low heat until dissolved. Stir into
remaining apple juice.
2. Chill gelatin until slightly thicker
than the consistency of thick, unbeat
en egg white. If chilled in refrigera
tor, stir occasionally; if chilled over
ice and water, stir frequently.
3. Meanwhile, lightly oil a 2-qt. mold
with salad or cooking oil (not olive
oil); set aside to drain.
4. Stir a mixture of diced apples and
chutney into the thickened gelatin.
Turn into mold and chill until firm.
5. Shortly before serving the mold,
thinly slice the apples and brush
slices with lemon juice.
6. Unmold the salad on a chilled serv
ing plate. Garnish with apple slices
and mint sprigs (see photo).
8 to 10 servings
Glazed Canadian-Style Bacon
Mom and dad's Halloween get-together
will be a sure hit if the menu revolves
around easily prepared Glazed Canadian-Style
Bacon and includes 'Tater
Flats, Herbed Carrots with Green
Grapes, Apple Chutney Mold, ice
cream, and crisp cookies.
Remove casing from a lVfc-lb. piece
of Canadian-style bacon. Place, fat
side up, on a rack in a shallow roast
ing pan. Insert about 8 whole cloves
Spread with a mixture of V cup firm
ly packed brown sugar, 1 teaspoon
flour, and lVj teaspoons cider vine
gar. Roast, uncovered, at 325 F about
1 hr., or until internal temperature
reaches 160 F. Overlap slices of
meat down center of a hot platter and
arrange Tofer Flats on both sides.
Garnish with a ball of parsley sprigs.
Herbed Carrots
with Green Grapes
iYi lbs. carrots
Vi teaspoon salt
1 teaspoon basil
Vi cup butter or margarine
1 small clore garlic, crushed in a
garlic press
Yi teaspoon thyme
Vi teaspoon celery salt
1 enp seedless grapes
1 tablespoon lemon juice
!4 teaspoon salt
Few grains black pepper
1. Wash and pare the carrots; cut
into 3x-in. strips. Put into a sauce
pan; add .the teaspoon salt, basil,
and enough boiling water to almost
cover. Cook, covered, 12 to 15 min.,
or until carrots are crisp-tender (do
not overcook).
2. Meanwhile, melt butter or marga
rine; add garlic, thyme, and celery
salt. Set aside.
3. When carrots are cooked, remove
from heat Immediately. Add grapes
and let stand, covered, 1 to 2 min.;
drain 6ft the liquid.
4. Stir lemon juice into garlic butter
and pour over hot carrots. Season
with salt and pepper; toss mixture
gently and serve immediately.
6 to 8 servings
(Continued on page 12)
10 family WmH. Octoorr 17. IK