Kankakee Valley Post, Volume 10, Number 30, DeMotte, Jasper County, 13 June 1940 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

It’s the custom, in a great many clubs, to draw the season to a graceful close with a charming spring tea. If you’re chairman of the refreshment committee for that delightful social function of your organization, why not plan to make "In the Time of Roses” the theme song for your tea? Use roses here, there and everywhere ... . . a rose-pink damask

cloth with rose pattern; rosesprigged china ; a great bowl of real roses for the centerpiece, and candied rose petals to decorate the tiny cakes. When you plan

the refreshments, allow at least three sandwiches and two little cakes (or cookies) for each guest, and a pound of mints or salted nuts for each 25 guests. If the tea is a large one, you’ll need tw’o platters of sandwiches, two of cakes and one dish each of mints and nuts, on the table at one time, and make sure that for each platter on the table there’s at least one full one in the kitchen to take its place. Choose an interesting variety of dainty sandwiches for your tea. Oblong brown bread sandwiches with cream cheese and marmalade are good, and combine effectively with round white bread sandwiches, with a blend of tuna fish and mayonnaise between them. Very thin, dainty slices of an unusual bread are excellent for plain bread and butter sandwiches. An assortment of dark and light cookies, and very small cakes pro vide the sweet touch for your menu. And tea you must have, of course . Tea. when properly made, is one of the most invigorating drinks you can serve. It is most important, especially when making tea for a group, to measure the amount of tea used and to brew it just long enough and not too long in order to insure its best fragrance and tang (Three to five minutes is generally conceded to be just about right brewing time.) - Bishop’s Bread. (Makes 1 loaf) 3 eggs 1 cup sugar lMs Cups flour IV4 teaspoons baking powder *4 teaspoon salt 2 cups nut meats (broken) 1 cup dates (sliced) 1 cup Maraschino cherries Va pound sw'eet or semi-sweet chocolate Beat eggs until light, and add the sugar, beating just enough to mix.

Sift flour, baking powder and salt and add the nuts, dates, cherries and chocolate which has been broken into pieces about the size of a five-cent piece.

Add to the first mixture, and mix just enough to blend the ingredients. Grease a bread loaf pan thoroughly and line the bottom with wax paper. Grease paper and pour in the batter. Bake in a moderately slow oven (325 degrees) for about 114 hours. Cool and slice very thin. Butter Ovals. (Makes 30 small cookies) *4 cup butter 3 tablespoons superfine powdered sugar 1 cup flour 1 cup nut meats (broken) Cream butter, add pow'dered sugar and blend well. Add flour slowly and mix thoroughly. Fold in nut meats. Shape into small crescent shaped rolls about the size of a small finger. dPlace on greased baking sheet and bake in a moderate oven (350 degrees) for approximately 20 minutes. Roll in powdered sugar while warm. Little Swedish Tea Cakes. 1 cup butter cup sugar 1 egg 2 cups cake flour % teaspoon salt 1 teaspoon vanilla extract Cream butter and add sugar slowly. Cream well. Add well-beaten egg and blend. Sift flour once before measuring and then sift again with salt. Add and blend in flavor-

ing. Place a rounded teaspoonful of batter in very small greased muffin tins (1% inches in diameter). Press batter up sides and over bottom so that there is a hollow in the center. Fill this hollow' with an almond filling (about 1 teaspoonful). Almond Filling. 2 eggs l 2 cup sugar Va teaspoon salt l h pound finely ground almonds Beat eggs until very light and add sugar, salt, and ground almonds which have been put through food chopper twice. Bake 30 minutes in a slow moderate oven (325 degrees). Black Walnut Bread. (Makes 1 loaf) 1 cup milk 1 cup sugar 1 cup black walnuts (roiled fine) 3 cups flour 3 teaspoons baking powder Combine milk, sugar and walnuts. Sift flour and baking powder together, and blend with the first mixture. Pour batter into small, greased bread pan. Bake in a moderate oven (350 degrees) for 60 to 70 minutes. Dream Bars. (Serves 6-8) Hi cups flour 1% cups brown sugar 1 2 cup butter Vz teaspoon baking powder 2 eggs (well beaten) Vz teaspoon vanilla extract 3 4 cup coconut Mix 1 cup flour with 2 tablespoons rown sugar. Cut in butter. Pat into

greased square pan and bake 10 minutes in a moderate oven (350 degrees). Add baking powder to remaining V\ cup flour and sift. Beat eggs and add the remain-

ng H 4 cups brow’n sugar, beating horoughly. Then add the flour and he vanilla extract. Spread this mixure over the partially baked butter and flour mixture. Sprinkle with coonut, return to oven, and continue baking approximately 25 minutes longer. English Currant Bread. 2 cups bread flour 2 teaspoons baking powder Vz teaspoon nutmeg 1 2 teaspoon salt *4 cup sugar 2 tablespoons butter cup currants *4 cup pecans or other nut meats (broken) 1 egg (well beaten) *4 cup milk 1 teaspoon orange rind (grated) 1 teaspoon orange juice Sift all dry ingredients together. Cut in shortening. Add currants and nut meats. Combine egg and milk and add to first mixture. Add orange juice and rind. Mix well. Place in well-greased loaf pan. Bake in moderately hot oven (400 degrees) 40 to 45 minutes. Strawberry Jam Gems. 2 cups general purpose flour Vz teaspoon salt 1 teaspoon baking powder V 4 cup shortening 3 4 cup milk Strawberry preserves Sift all dry ingredients and blend in shortening. Add liquid and knead lightly for a few seconds. Form small biscuits w’ith finger tips as for yeast dough mixtures. Make small indentation with spoon and put 1 teaspoon strawberry preserves in each indentation. Stretch dough over opening and place in greased muffin tins. Bake in hot oven (450 degrees) until browm. Serve hot like biscuits. On the Refreshment Committee? Let Eleanor How'e’s cook book, "Easy Entertaining,” help you plan your parties. In this practical, inexpensive cook book you’ll find a wealth of suggestions for making your parties a success—tested recipes that are unusual and delicious; menus for almost every social occasion, and general hints for the hostess, too. Get your copy of this cook book now. Just send 10 in coin to “Easy Entertaining,” care Eleanor Howe, 919 North Michigan Avenue, Chicago, Illinois. (Released by Western Newspaper Union. >

A TEA IN THE TIME OF ROSES (See Recipes Below)