refreshments
move '
INDOORS
By Susan Lowe
W ith the return of fall, refreshment service has moved from patio and porch to the living
room or family fun room. In keeping with the homey atmosphere, refreshments take on
an informal ahr centering around fall foods in festive array.
If you have a “fun room" or "family room” you can provide adventure with an indoor
picnic. For easy eating make it finger food — possibly chicken in a basket with French
fries and crisp relishes; and if the weather is a little on the cool side a warm dessert will
hit the spot.
For late afternoon or early evening snacks, big mugs of warm spiced cider extend wel
coming cheer when teamed with doughnuts or man-sized cookies... Then too you might
wind up an evening party with delicious curried shrimp that’s quick to fix for a savory
night cap. But regardless of time or place make the most of homey atmosphere and let
informal refreshments keynote your fall party.
BEST-EVER BEEF ROLL-UPS
I bee/ round steak, rut ¥s inch thick
H ¥4 pound pork sausage
■ ¥• pound ground beef
■ / cup soft bread crumbs
§§§ 2 tablespoons chopped onion
||1| 2 tublespoons chopped parsley
¥4 teaspoon curry pouder
14 teaspoon garlic salt
'i cup flour
3 tablespoons lard
1 ran (lOVj ounces) condensed
consomme
2 tablespoons catsup
Flour for gravy
I Cut steak into 5 or 6 servings and pound until it is K inch thick.
Mix together sausage, ground beef, bread crumbs, onion, parsley,
curry powder and garlic salt. Place about Hr cup meat-crumb mixture
on each piece of steak and roll like jelly roll. Fasten with wooden
picks or skewers. Dredge beef rolls in flour. Brown meat rolls slowly
in lard or drippings. Pour off drippings. Combine consomme and
catsup and add to meat. Cover tightly and cook slowly IK hours or
until meat is tender. Thicken cooking liquid for gravy, if desired.
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