Kankakee Valley Post, Volume 9, Number 50, DeMotte, Jasper County, 2 November 1939 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

Let’s All Have Tea There’s something so social about serving tea! Friends and neighbors drop in for a bit of rest and relaxation, conversation flourishes, and the whole house is aglow with hospitality ’ - Serving tea is one of the simplest and most gracious ways of. enter-

taining whether you .invite one guest or fifty, . It may be a cozy, informal affair with only a . few “handpicked” friends invited, and simple bread

and butter sandwiches, with a cup of perfectly brewed tea for refreshments. Or, you may plan a much larger, more elaborate tea as a means of entertaining the ParentTeacher association, the Garden club, or perhaps the Women’s auxiliary of your husband’s lodge. Formal or informal, large or small, you’ll find that beforehand preparations and carefully laid plans help to make this kind of entertaining easy.. Admit the limitations of your budget, your equipment, your time and strength, and don’t plan more than you can carry out comfortably and sensibly. Remeniber that a cup of tea and a slice of bread and butter can make a if the tea is perfectly made, the bread enticingly thin, and the service dainty and attractive. Kgep sandwiches, muffins, cakes and ; cookies small and dainty. If your invitation list numbers a large number of guests, bake your favorite bakes in jelly roll pans, frost, and'cut into small, diagonal pieces. . i Ginger Cream Cakes. To make these clever little cakes, use] the thin gingersnap or cookie ordinarily sold on the market. Allow ■ from three to five to a serving. Put together with sweetened whipped cream in the same manner as in frosting a miniature layer cakq. Cover the top and sides generously with the cream, and chill thoroughly. Ground candied ginger may be sprinkled sparingly over the tops] One. cup of whipping cream will {make six cakes. Orange Ice Cream. 1 tablespoon granulated gelatin Li cup cold water P/2 ciups sugar l r 2 cups boiling water 112I 1 2 cups orange juice % cup lemon juice 2 tablespoons orange rind (grated) 2 cups coffee cream J /4 teaspoon salt 2 eggs (beaten separately) Soiak the gelatin in the cold water for .five minutes. Dissolve sugar

in boiling water and ' add to the gelatin, stirring until dissolved. Add, the orange juice], orange rind,i lemon juice, coffbe cream,

salt, and beaten egg yolks. Fold in egjg, whites and pour mixture into freezing container of, ice cream freezer. Assemble and cover. Then pack mixture of crushed ice and rock salt (use three parts ice to one part salt, by volume) around the freezing container. Turn crank slowly but steadily. When mixture becomes too stiff to turn, remove cover carefully, take out dasher, and pack down evenly with a spoon. Cover ice cream with wax paper and replace cover. Repack. Cover and allow to harden at least one hour before serving. One-Two-Three-Four Cakes. (Makes four dozen small cup cakes) 1 cup margarine 2 cups sugar 4 eggs (separated) 3 cups flour 2 teaspoons baking pow’der ki teaspoon salt 1 cup milk 2 teaspoons flavoring Cream the margarine thoroughly. Add sugar gradually and cream together until light and fluffy. Add

egg yolks, and beat well. Sift flour once, measure, add baking powder and salt, and sift together three times. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Fold in stiffly beaten egg whites. Bake in small, well greased muffin pans in a moderately hot oven (375 degrees) for about 20 minutes. Frost as desired. Brown Bread Peanut Sandwiches Slice Boston Brown bread very thin, spread with creamed butter, sprinkle generously with finely chopped salted peanuts. Parsley Sandwiches. Slice day-old bread hj-inch thick. Cut into rounds with a doughnut cutter, toast one side, and spread with parsley ■ ‘ butter. To make parsley butter, cream butter, add lemon juice to taste, and finely minced parsley. r Banana Nut Bread. hi cup butter cup sugar 2 eggs 2 cups general purpose flour teaspoon soda r 2 teaspoon salt 2 teaspoons baking powder I 'z cup chopped nut meats J /2 cup wheat bran m cups mashed bananas 2 tablespoons sour milk' Cream butter and add sugar slowly, beating constantly. Add eggs--

one at a time—beating thoroughly. Mix and sift the flour, soda, salt, and baking powder. Add nut meats and wheat bran to this mix-

ture. Combine bananas and sour cream. ’Add flour mixture alternately with banana mixture—beating thoroughly after each addition. Bake in well-greased loaf pan in a moderate oven (350 degrees) about I*4 hours. Note: This bread is really better if sliced the second day. Delicious for sandwiches with butter or with unflavored cream cheese for filling. Reception Cakes. (Makes 90 two-inch cakes) 2 cups shortening (part butter for flavor) 4 cups sugar 16 egg yolks , 9 cups cake flour 8 teaspoons baking powder 1 teaspoon salt 2 cups milk l l ,a tablespoons orange or lemon extract 1. Cream the shortening; add sugar very slowly, beating well after each addition. ' , 2. Beat the egg yolks until very thick, and add gradually to the creamed mixture. 3. Sift dry ingredients together, and add alternately with the milk and extract. 4. Pour the batter into large jelly roll pans, which have been greased and lined with wax paper. 5. Bake in a moderate oven (350 degrees) for 30 minptes. Cool, and cut into diamonds. Send for Your Copy of ‘Easy Entertaining.’ " In her cookbook, “Easy Entertaining,’’ Eleanor Howe gives you suggestions for a Halloween menu, as well as countless other holiday meals, children’s parties, “teenage’’ parties, picnics,'and a wedding reception—you’ll find ideas for all these and other social occasions. Send ten cents in coin to “Easy Entertaining,” care of Eleanor Howe, 919 North Michigan Ave., Chicago, 111., and get your copy of thi£ book now. (Released by Western Newspaper Union.)

ONE-TWO-THREE-FOUR CAKES See Recipes Below.