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PARISIAN OMELET
8 ounces elbow macaroni 4 eggs, separated
, H cup crumbled, cooked I teaspoon salt
bacon (6 slices) 4* teaspoon pepper
3 tablespoons butter Vs cup finely chopped green
Vi cup enriched flour pepper
I cup milk
Cook macaroni in boiling salted water until tender,
for 7 minutes. Drain. Cook bacon in skillet. Melt butter
in saucepan over low heat. Blend in flour. Remove
from heat and stir in milk. Return to heat. Heat to
boiling and boil one minute, stirring constantly. Beat
egg whites until stiff but not dry. Add salt and pepper
to yolks and beat until thick and lemon-colorea. Fold
white sauce into beaten egg yolks. Combine egg yolk
mixture, macaroni, bacon and green pepper. Fold egg
whites into macaroni mixture. Drain all but 1 table
*■ spoon bacon drippings from skillet and heat slightly.
Spread omelet mixture evenly in skillet. Cook over
moderate heat for 10 minutes. Then bake in moderate
oven (350°F.) 15 minutes or until top is dry and light
brown. Serve immediately. Makes 4 to 6 servings.
VIENNESE STEW
•
2 tablespoons fat M cup chopped celery leaves
44 cup enriched flour 1 teaspoon Worcestershire
l teaspoon salt sauce
44 teaspoon pepper 44 teaspoon Tabasco sauce
44 pound veal stem meat 44 teaspoon salt
3 cups water 2 cups sliced carrot*
1 bay leaf (about 4)
* 44 cup chopped onion 4 ounces elbow macaroni
Heat fat in skillet. Mix flour, salt and pepper. Dip
meat in flour mixture and brown well in skillet. Add
water, bay leaf, onion, celery, Worcestershire sauce,
Tabasco sauce and X teaspoon salt. Cover and simmer
until meat is tender (about IX hours). Add carrots
and elbow macaroni. Simmer 30 min. longer. Serves 4.
KOENIGSBERGER KLOPS
4 cups water 3 slices bread
3 tablespoons instant minced onion I pound ground lean beef
4 tablespoons lemon juice M teaspoon pepper
4 bay leaves 2 eggs
8 whole allspice I tablespoon cornstarch
8 peppercorns 3 tablespoons butler
2 teaspoons salt Hot buttered noodles
Heat water to boiling. Add 1 tablespoon instant minced onion, lemon juice, bay leaves,
allspice, peppercorns and 1 teaspoon salt; boil 15 minutes. Meanwhile, soak bread in a
little water. Squeeze out excess water and mix bread with beef, remaining 2 tablespoons
instant minced onion, 1 teaspoon salt, pepper, 1 whole egg and 1 egg white. Shape into
2-inch balls. Drop into boiling seasoned liquid and cook, turning occasionally, for 15 min
utes; remove meat balls. Measure liquid, adding if necessary enough water to make 2 cups
Mix cornstarch with a little cold water; stir into hot liquid and cook until thickened. Add
butter and remaining beaten egg yolk, stirring briskly. Do not permit sauce to boil after
egg yolk is added. Return meatballs to gravy. Serve over hot buttered noodles. Serves 6.
SAVE TIME ... SAVE ELECTRICITY
... GET CLOTHES CLEANER
with the
ll
The stainless steel tub in the new ’62 Speed Queen
is 20 to 30% bigger than most other automatics. This
means that much bigger loads can be washed with
freer water circulation to get every piece
clean and to protect fabrics.
Don’t be misled by exaggerated “poundage”
claims. Compare tub sizes. TTiat’s what counts.
See the new, big-load Speed Queen automatic
washer at your Speed Queen dealer or
for literature write SPEED QUEEN, A Division
of McGraw-Edison Co., Ripon, Wisconsin.
Speed Oimm Hi— Lb—dry Appl—t
include Automatic Washers, Electric and
Go* Dry—*, Combination Watlier-Dryer
and Wringer Washers.
