Decatur Daily Democrat, Volume 37, Number 132, Decatur, Adams County, 5 June 1939 — Page 7

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[3,11 POINTS OF SI MMER MEALS

- < i” i 1.. in*' in>>o linn now FM ' ■ <li*lu i SBu IK CREAM CHICKEN fH Hi<-kM to t over <elery W* L hot -.t rallied chicken I Lopoona gelatine [cold water L thin cream [ and pepper |,.|.,«>ns lento* juice Loon Worccgterxhirw *' [ i hopped pimento. chicken, cover with wat. L. tables and simmer (or Nr* or until meat begin* Mt the bone* Allow to Mk -Kim off (at. then remove vegetable* and i bones, do chop I p 3 < upa carefully straintooth then dissolve gel- I <1 in cold water. In It. ' i .old remaining In-j Pour into greased mold This will make s to It* ( [ ■IN. lant hamburger ■"1 CASSEROLE 11 Bdi’itn eggplant ■ • <nn onions sliced I; m d hamburger '1 nipt tomato puree eggplant In slices without peeling Elmir in tablespisnis ->f ly browned Pig., layers of the eggplant, hamburger in a greased 1 Salt and pepper each

I. . . nntl fare next winter I with a untile! i # There are several food dollars-and-cents reasons for installing Gat Heat in your homo right nows Firit, because you can install an efficient Gas burner in your present furnace for Zeis W than any other automatic hearing equip ment. ■ A re Second, because operating cost has come K way down in recent years. t Hj E D Finally, because Gas is the cleanest, most K W dependable and only 100 automatic W heat. No watching oe attention required. re I No smoke, no soot, ash or odor. Even, F ' / y z~'~ s ’ healthful temperature — always. I Have it installed now — and you can face next j winter with a smile! I v "— K 1K —— x Phone un I ' r y olir heat inf* IV I LOW COST E lA| */> I for your B * Manager

■ over all. Bake In g moderate om ; nil hM f r 'h ** r ‘ M * ,rul - •»•»»«« firm half hour ot baking. Herve i Uk*!™" Ul '" *" * b " h 11 *"• CHEESE DUMPLINGS IN TOMATO SAUCE I 2 cups flour ' ’ teaapmuis haklng powder 1 1 teaspoon salt 8 tableapoqna shortening 4 < UP grated cheese 1 cup milk 2 cans condensed tomato soup diluted to make 4 cup*. Hlft flour and measure. Add other dry ingredients and sift together Cut In shortening and work In cheese Add milk gradually, mixing with a knife to a soft dough Heat soup to boiling Drop dumplings by taldespiHuifulH on top of soup. Cover and cook 1.1 minutes. |>o not remove cover during cooking. Herve dumplings covered with sauce If more cheese |a desired In thia dish add A* cup of it to soup before adding dumplings GRILLED MUSHROOM SANDWICHES Wash and peel H pound of fresh mushriMims. Slice or chop them, about 5 minutea Drain them and I Cook In 2 tablespoons butter for add just t* <up of thick white sauce enough to bind them tog,-th- I ler Season with salt and pepper i I and i 3 taaapoon grated onion, j Toast x alleea ot bread only on I one Side. Spread the toasted sides I with the tnushrtsun mixture and ‘put them together in sandwiches. Brush outside with melted butter | and grill them on both sldea In electric sandwich grill or hot skillet. Thia recipe serves four. LIMA AND HAM LOAF 1 cup cooked dried Lunas ’* cup ground ham ’« cup chilli sauce or ketchup 1 teaspoon minced onion 1 tablespoon melted butter 2 eggs, beaten . layer and pour the tomato puree I cup cracker crumbs ’4 teaspoon salt 1-s teaspoon pepper mmh

DECATUR DAILY DEMOCRAT MONDAY, JUNE 5.1339.

TUESDAY and W EDNESDAY

Itub lima* thtough a coaraa "trainer, Add ham, chill aauca, eggs, pepper, salt, minced onion, butter and cracker crumbs. Shape Into a loaf, place In a buttered I'su In a moderate oven and bake .for ju minutea basting mcaaioti nelly with molted butter. Herve with blown gravey. DEVILLED MUSHROOMS ON TOAST 1 lb. mushrooms W cup butter H cup water 2 tnaspoona vinegar I L cup flour 2 cups milk Mi cup cream 1 teaspoon salt Dash ted pepper teaspoons prepared mustard 3 teaspoons chopped chivea 12 toast wedges Thoroughly clean mushrooms and remove thin slice from end of stem Cook whole in LjUar. water and vinegar until tender fIS to SO ■ minutest, stirring occasionally. Re move mushrooms from pan; blend In flour, and add remaining ingredi tents and mushrooms. Htlr until sauce thickens. Serve on crisp wedges of buttered toast. Serves « STUFFED EGGS WITH PIMENTO CHEESE SAUCE Eggs: — 6 hard-cooked eggs i U teaspoon salt ' H teaspoon dry mustard Dash paprika 3 teaspoons vinegar 12 half-slices buttered toast Cut eggs In halves lengthwise and carefully remove yolks to bowl. Add salt to yolks and mash with fork. Blend in mustard and paprika and add viuegar to make a smooth paste. Pile yolk mixture into whites and place each half on a piece of buttered toast. Sauct: — 4 tablespoons butter 4 tablespoons flour 2 cups milk 4 tablespoons pimento cheese 1 teaspoon salt 1-14 teaspoon black pepper •; blend in (lour. Add

milk aud cook with constant stirring until sauce bolls and thickens. Add remaining Ingredients and stir until cheese Is melted. Pour over the eggs and servo immediately. Herves • ICE CREAM LOAF 1 quart vanilla Ice cream Devil s Food Cake Line an Ice cube tray with waxed paper I'ack half the Ice cream Into the bottom of the tray; cover with a thin layer of devil’s food cake, cut "to fit. Pack firmly on lop > the remainder of the Ice cream, working it with a spoon until It will spread smoothly. Place lu treating compartment of refrlger ator for 3 hours at lowest temperature. Turu onto chilled platter; peel off waxed paper and cut. Herve on chilled plates. Serves 3 to in. LUNCHEON SALAD PLATE 1 large tomato 1-3 cup cottage cheese Lettuce 2 slices white or whole wheat bread 3 allces cooked ham 2 canned peach halves 3 teaspoons brown sugar 3 tablespoons butler Parsley Ripe and stuffed ollvea Wash tomato, cut out core at top, and cut down about 2-3 of the way Into t> aectiona. leaving connected at bottom. Spread aectiona apart and heap cottage cheese tn center. Top with ripe olive. Place in center of large dinner plate on a crisp lettuce leaf. Trim crusts from bread and spread with soft cited butter; lay ham slices on top trimmings to fit. Cut each slice In two to make finger lengths snd lay in pairs on opposite aides of the stuffed tomato. Drain peaches thoroughly and pla<e hollow side down in a shallow pan. place under the broiler for 5 minutea Then turn over and fill hollows with 1 teaspoon brown sugar and 1 teaspoon butter for each. Again place under broiler until thoroughly heated and slightly browned. Lift out salad plate between bread fingers. garnish with parsley and add a few ripe and stuffed ollvea to the plate. Serve immediately. Serves 1. SAVORY RICE 1 cup rice 2 cups shelled fresh peaa l*s teaspoons salt >4 cup butter *4 teaspoon curry powder >i teaspoon minced onion Wash rice thoroughly until the i last rinse water is perfectly clear. Drain and drop Into 1 quart rapidly boiling salted water. Boil about 15 to 2« minutes, or until a grain when pressed between thumb aud finger Is entirely soft. Drain in a colander. Meanwhile cook the peas with % teaspoond salt in just enough water to cover, for about 2o minutes. Drain and add to rice. Pour over them the melted butter In which the curry powder and minced nnlon have been simmered gently for several minutes. Serve Immediately. Either the curry or the onion may be used aloue as

~l” , T , " y*.*^"^7''”"> * *"'*!?', |! w lll|ll* | ,,^|,^, * l ,z '**'| ,, 1 ' 1 |12 , 7 , 11* , * F 11,,,M */y, » », » »»>y»Mre>>re»’i>i| |' is'» 11 GERBERS i ® ua, ' t y i Meats : were chosen by Miss Veda Curdis to be j used in her demonstration at the - i Free Cooking School; Tuesday and Wednesday K. of P. Home 2-p.m. 1 I Whether you are planning a family din- ] ner or a picnic lunch order your meats 11 from us. We sell only quality Meats and 1 would be glad to be of service to you at J any time. i Gerber Meat Market i I I

■ seasoning, it prepared Herves tl. FROSTED STRAWBERRY BRICK 1 quart atrawborry lew cream 1 cup whipped cream Fresh strawberries Fill cold, waxed-paper-llned ice cube lray with Ice cream Pile whipped cream on top. Place in fronting compartment of refrlger ator to harden for 3 to 3 hours. Lift from tray, remove waxed papI , er; decorate with slices of fresh 1 ; strawberries Serves 4. BANANA SPICE CUP CAKES 3V* cups sifted cake flour 2'x tcaapmms baking powder *x teadpiMin soda % teaspoon salt '• taaapoaa clovea I*4 teaspoons cinnamon H teaspoon nutmeg '.* <Up shortening Ila cups sugar 2 eggs 1 teaspoon vaullla extract I's cups mashed ripe bananas (3 to 41 *4 cup milk Rift together the flour, baking ' powder, soda, salt and apices ('ream shortening until soft and smooth, then add sugar gradually. creaming until light and fluffy Add eggs, one at a time, and beat well; add vanilla and blend Add flour mixtures, alternately with 1 combined bananas and milk, beat Ing each time until batter is smooth Bak<- in greased cup cake pans in a moderate oven (375 degrees* about 25 minutes Makes a--1 bout IS medium-sited cup cakes. I All measurements level. CHEESE FROSTING (For Cup Cakes) II 1 1 1 package Philadelphia Cream ' Cheese 1 tablespoon cream or milk 1 cup powdered sugar I 1 teaspoon vanilla Cream cheese, add cream and flavoring and gradually mix in I sugar. Chocolate may be added if desired. In which case more sugar should be added to give proper consistency. BEEF RING 2 pounds ground beef 1 pound ground pork 14 cup minced onion 'i cup horseradish cup catsup 1 teaspoon prepared mustard 1 teaspoon prepared mustard 2 eggs, beaten *4 teaspoon pepper Mix together meats, seasonings and eggs Pour catsup into bottom of well greased ring pan Pa« k hi pan the beef loaf mixture. Bake in a moderate gas oven at 350 de greeg F. tor 1 hour and 15 miu utes. CARROTS Place M or lo carrots cut In thin strips in baking dish add salt and pepper and Just enough water to barely cover liottom ot pan Cover and place in oven and bake I hour aud 15 minutes at 350 degree* F.

It is with a Sense of Pride we say there is no Finer Butter made than BUTTER |U| ADE in our own modern and sanitary plant, it con- ■ tains everything necessary for “good” butter. Rich in health-giving ingredients* extra precaution is guarded to use only the products of the finest dairy herds in Adams County and surrounding territory. There is no finer Butter than CLOVERLEAF and you may have it by calling for it by name. Ask your dealer. Mi» Veda CurdiM. well-known cooking expert. ha> chowen CI.OVKKI.EAF Butter for use in her demonstrations at the cooking schtiol, Tuesdav and Wednesday. < , Cloverleaf Creameries, Inc. IIECATI R. INDIANA B a ■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■ ■ ■ ■ FREE COOKING SCHOOL ; JVR TI'ESDAY and WEDNESDAY Z " 2 O’clock P. M. ■ : i. . ; ; Lighten Kitchen Duties " g ® ; With The Proper Utensils J It s a pleasure to prepare the family meals if you ■ ■ have the proper utensils. We have a complete line ■ of utensils and invite your selection. No matter what your color scheme, you’ll find everything to ■ harmonize perfectly. ■ Buy A Complete Set J I (MKBAfiE PAILS, step C l-OTII. new patterns gm n I on and lid opens 9dr * n •** '»rd “ . (’ONfJOI.EI M MATS « " Beautiful PAPER g l-*i'{X2ti in red pattern AVV ■ BASKETS in red .. lUC CONCiOI.EI M MATS " •'16x72. red patterns ■ : ioc 25c : 1 I ■ I Knives. Forks. Teaspiams and Dessert We also have a new and complete ( SpiHtns. red (rimmed f ~ne " f ,l<d Hitrhcn l ien- « ■ Each AuFw I sils selling at vour choice AwpC a J Stop in our store after the school and inspect our complete line ■ • of Kitchen utensils. rut w „ ■ •

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