Indianapolis Times, Indianapolis, Marion County, 8 May 1949 — Page 21

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SUNDAY. MAY'S, 1949

Cool Way fo Fix Hot Breads |

Gourmets' Galley— Tenderloin

Of Beef

Is Unusual

Local Chef Gives His Own Recipe

By MARIE McCARTHY THE FINISHED gourmet has long considered the charcoal broiler “orders” when turning out a perfect steak. And a rich and rare treat is a tenderloin of beef broiled whole, Among us is a gourmet, a gifted amateur chef, who achieved this amazing one—his own improvisation. In his Golden Hill back yard, Piatt Searle, with care and flair painted and petted a fine ten-

derloin of beef in this masterly

manner, Have your butcher prepare the meat properly. Season it with salt and freshly ground pepper; brush over the entire piece garlic butter creamed with a bit of flour. ‘Over that, spread a paste of

dry mustard and brown sugar ||

(3 tbsps. sugar to 1 of mustard); do not stint.

Leave Coals Glowing Place the oyer flaming charcoal. Let the flames lick up around the meat, sealing the juices with a really brown crust. ; Next, spray your coals with water to kill flames, but, leave coals glowing. Finish the broiling over this slower fire. The Searles tossed a salad into this recherche menu, their | favorite. Rub salad bowl with garlic; into the bowl put torn bib lettuce, water cress tops, very thinly sliced radishes, artichoke hearts cut into bite pieces and, sprinkled over all, crisped minced bacon. Add quarters of hard boiled eggs. Sprinkle over top, small bread cubes, slightly toasted. Toss the salad with French dressing (plain, genuine), mixed with a good grade of chutney to taste. Lastly, grind a bit of black pepper atop.

Watermelon Dessert Put their dessert rule in your favored files, for it was a picture out of Watermelon Time. Lay a watermelon on its side and slice off a sizable lid. From the pink center, cut small balls: smooth the inside walls of the melon. Line this “boat” with grape leaves, letting them cover the edge. Fill the cavity with all sorts of seasonable fruit—the watermelon balls, cantaloupe balls, strawberries, raspberries. Pour three jiggers of Kirsch over all; let mellow and chill in

loin on broiler A

fce box awhile. Serve.

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PREPARED biscuit mixes are a cool, easy way to give the family hot breads at mealtime. They're also a tasty answer to impromptu “pick-up” meals and other informal gatherings. : . 8 =» HOT ROLLS 2 ¢. baking powder biscuit mix. 2 tbsps. melted butter or margarine 12 c¢. brown sugar 1 tsp. cinnamon 14 c. raisins

Prepare biscuit mix as -directed on package. Roll out on floured board in rectangle onequarter inch thick. Spread with melted butter or margarine. Mix brown sugar and cinnamon. Spread over surface of rectangle. Sprinkle with raisins.

starting with narrow edge, shaping in even roli about two inches in diameter. Cut in one-half-inch slices. Place slices close together in greased pan. Bake in hot oven, 425 degrees Fahrenheit, 15 to 18 minutes. Yields 10 to 12 rolls. » ~ » ORANGE TEA BISCUITS 2 c. biscuit mix 2 tbsps. grated orange rind Sugar cubes Orange juice Combine biscuit orange rind. Add liquid as di-

| rected oh package. Roll out

one-half inch thick on lightly floured board. Cut in small rounds with biscuit cutter. Dip small sugar cubes in orange Juice, press in top of each bis-

cuit before baking.

«Roll up firmly, like jelly roll, .

Sugar-crusted hot buns . . . melt in the mouth.

--and two tablespons sugar. Beat

u -

Bake in hot oven, 450 degrees Fahrenheit, 12 to 15 minutes. Yields about 18 biscuits. n J ”

GLAZED RAISIN BUNS 13 c. seedless raisins 1%; e. biscuit mix % tsp. cinnamon % tsp. nutmeg 2 tbaps. sugar 1 egg 15 c. milk 2 tbsps. heavy cream 2 tbsps. sugar Boil raisins five minutes in enough water to cover; drain; cool. Mix biscuit mix, spices

egg; add milk; combine with dry ingredients, Add raisins; mix well. Pat out one-half inch thick. Cut with biscuit cutter. Bake in very hot oven, 450 degrees Fahrenheit, for 12 minutes. Whip crea th fork: add remaining ; brush

On Bacon

salad,

[Eat Well for Less—

Tips Offered

Dressing “Can Be Served Over

Hot Vegetables

By GAYNOR MADDOX NEA Staff Writer

Nn THE spring. fresh. vegetables are important, too. Here's a bacon dressing everyone will enjoy. BACON DRESSING FOR VEGETABLES One-quarter pound sliced economy bacon or bacon square sliced and cut into three-quarter pieces, one tbsp. onion, minced, one tbsp. brown sugar, one-third ¢. vinegar, one-third ¢. water, salt and pepper to taste. : Brown bacon lightly in skillet. Drain off two tsps. fat, Add onion and cook over low heat until tender. Add remaining ingredients and simmer five minutes, Serve over hot vegetables or use as dressing for hot potato salad.

Serves six. n

td MONDAY'S MENU BREAKFAST: Orange juice, fried pork sausage links, corn bread or muffins, butter or fortified margarine, tart jelly, coffee, milk. LUNCHEON: Lima beags, carrots, green beans on toast with bacon dressing, whole wheat rolls, butter or fortified margarine, fruit cup, sponge cake, tea, milk. DINNER!’ Chicken, tomato and rice soup, crackers, cheese omelet, boiled new potatoes, canned peas, enriched bread, butter or fortifled margarine, mixed green devil's food cake,

canned fresh prunes, coffee, milk.

THE INDIANAPOLIS TIMES

over biscuits. Brown under broiler,

Yields 12 biscuits.

mix and |

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