Learning about foreign cookery can be as thrilling as a trip around the work!
— and far easier on the budget. Get on our magic carpet, irto our jet propelled
plane, or just curl up in a comfortable chair and take off for far-away places as
we search for ideas giving our food travelogue collection a continental touch.
Swiss foods prove a gourmet’s delight — take their Alpine Onion Pie — a
seasoned mixture of onion and cheese forms the filling between two layers of
Haky pastry which can be baked in the traditional round pie pan and cut in
wedges, or baked in a rectangular pan and cut into easy-to-serve “fingers".
Words never do justice to French cookery where even a Parisian Omelet
has a subtle charm all its own . . . their French Pastry is out of this world . . .
and their flaming desserts prove an exciting challenge!
Whisked on to old world Vienna we find Viennese Stew as harmonious as
a Straus Waltz — a dish with macaroni combined smoothly and tastefully with
veal . . . Tongue twisting names of Hungarian delicacies translate into some
of the most delectable food we’ve ever tasted ... A piquant raisin sauce adds
an authentic touch to German Pot Roast.
If we were to visit a Danish restaurant, famous for its smorgasbord, we'd
find among their specialties thin, crisp pancakes, fried in butter and wrapped
around vanilla ice cream. Scandinavian Fruit Pancakes are quite similar and
something we can make ourselves.
Heading back toward home as we pass over the British Isles, we catch a
whiff of Casey’s Casserole, a favorite of the Irish because it’s such a penny-proud
dish with corned beef and carrots smothered with a horse radish cream sauce.
This foundation is then topped with mustard-flavor drop biscuits, making the
savory casserole almost a meal-in-one.
Our trip may be over but we’ve found some mighty interesting dishes to
add to our food travelogue collection.
■ '
if they lo
your Toll House Cookies
oB
FUDGE
You’re sure to wow the whole crowd
when they taste this fabulous fudge! The
Nestis’s chocolate flavor is “the most”!
Every bite is absolutely mmm-marshmal
low-y . . . and dreamy, creamy-smooth!
Fixes in minutes, can't turn grainy. Why
wait? Get the same great NestJe’s* Semi
Sweet Morsels that make your terrific
Toll House* Cookies—and GO!
-MIIWHII OW CREAM PUOQE.
BRING to full boil — stir constantly: one 5- to 10-oz. jar
marshmallow cream; % c. evaporated milk; 14 c. butter;
-114 c. sugar, 14 tsp. salt.
BOIL S min. over moderate heat, stirring constantly.
REMOVE from beat. STIR in *tfl melted; two 6-oz. or one
12-oz. (2c.) NcstK’s Semi-Sweet Chocolate Monels; 1 tsp.
vanilla, 14 c. walnuts, chopped.
POUR in greased 8* square pan.
CHILL 'til firm. YIELD: approx. 214 lbs.
NESTLE S MAKES THE VERY
BEST CHOCOLATE
ALPINE ONION PIE
Pastry
144 cups enriched flour
44 teaspoon salt
44 cup shortening
3 to 5 tablespoons cold water
Mix together thoroughly
flour and salt. Cut or rub in
shortening. Sprinkle with wa
ter, mixing ligntly until dough
begins to stick together. Wrap
in waxed paper and let stand
while preparing Cheese-Onion
Filling. Divide dough in half.
Roll out one half to circle
K-inch thick and line 8-inch
pie pan with it. Fill with
Cheese-Onion Filling. Roll re
maining half of dougn to make
top crust. Arrange over tilling.
Trim edge and flute. Bake in
moderately hot oven (400° F.)
35 minutes.
Cheese-Onion Filling
144 cups chopped onion
44 teaspoon salt
44 teaspoon dry mustard
44 teaspoon paprika
1 cup shredded American cheese
(Vs pound)
Combine onion, salt, mus
tard and paprika. Mix well.
Spread on bottom crust of pie.
Sprinkle shredded cheese over
onion mixture. Arrange top
crust on pie.
*
_I
Eajey >■ exritiac ce
re t i o ■ |a ity eat
friendly Mexico where
the eaa elware ehiaee
■ ad the cllwate la
aleaeaatly air-ceadl
tleaad hr eater* all
rear arawad.
Centrally located in modern Mexico
City, The Luma offer* ISO comfortable
room* with bath from *6.00, U. S Cur
rency. Excellent American and Inter
national cuthtne. Parking tor guest*.
