Simple Menus for Mid-Winter
(Continued From Page 5)
All the desserts
save the two froz
en ones which fol
low may be pre- i
pared for service I
inside of 20 min- I
ucs, and if even I
this time allow- '
ance is not pos
sible a fruit
ambrosia, consist
ing of oranges,
chopped prepared
mushroom caps
and a few drops of
onion juice in
three tablespoons
of butter substi
tute for two min
utes, add four and
a half tablespoons
of flour, and when
well blended pour
in gradually, while
uananus, inarascmno cnemei,
with the cordial, sugar and a
little desiccated cocoanut, will
not take five minutes.
Banana Ginger Cream
The banana ginger cream is
one of the easiest and simplest
of frozen desserts and requires
no cooking or turning of the
freezer. Press through the
ricer two peeled bananas (u°e
three if very small) and add a
tiny pinch of salt, two rounding
tablespoons of powdered sugar,
half a pint of chilled double
cream whipped solid and four
tablespoons of minced pre
served ginger, with two table
spoons of the syrup. Flavor
with a f/ew drops of lemon
juice, heat well and turn into
a mold with a water-tight
cover. Bury in ice and rock
salt for three hours.
Pineapple Delight
The pineapple delight is still
another easily made dessert.
Turn half a can of grated pine
apple over a quarter of a pound
of fresh marshmallows and let
stand for six or eight hours.
Then add half a pint of stiffly
whipped, sweetened cream, a
tablespoon of orange juice and
three fnhlesnoons of grated co
eoanut. Serve in sherbet
glasses and pour over each por
tion two tablespoons of mara
schino cordial.
The Second Week'* Menus
For the second week in the
suggested menus the meat item
has been reduced to a minimum
and a selection has been made
of di?hes taken from the cheap
er cuts. The leas expensive
fish have also been used and
the number of fresh eggs has
been strictly limited.
On the ether hand, fruits and
vegetables must not he cur
tailed, as they are very neces
sary to insure good digestion
after the “srwee” of holiday
feeding. I’sed in various com
binations, fruits especially not
only furnish a good, quick des
sert. hut they keen the system
in the best possible condition.
The home caterer will notice,
however, that expensive vege
tables. like cauliflower, Brus
sels sprout* and the fresh va
rieties, are not employed and
the fruits have been limited to
those in season, which are con
sequently inexpensive in price.
The noon luncheon* include
f'sh. spaghetti, soup ami sand
wiches, the latter made from
the soun meat used in making
the beef broth. Remove the
meat from the bones, chop
finely and add for a largo cup
eight chopped stuffed olives,
three tablespoons of shredded
cress, a teaspoon of French
mustard and sufficient mayon
naise flavored with a hit of
grated horseradish to moisten
to n paste. Use generously be
tween buttered slices of whole
wheat breaef.
Mushroom Omelet
To prepare the mushroom
omelet use four eggs and a
quarter of n pound nf mush
room caps. Make a highly sea
soned brow n sauce, combine
with the sauted mushrooms and
stand over hot water. Prepare
an ordinary puffy omelet and
when well risen in the pan
spread over the top a layer of
the mushroom sauce Turn
over into a neat half circle,
brown on the under side, tilting
the pnn so as to cook it
through and serve inverted on
a hot platter. Pour the remain
ing sauce over it and serve
quickly.
1 urbani of Flounder
1 urhans of flounder arc
imnjr interest
m»r I*o make them,
w-»j>«\ skin and cut
two large flounders
into eight filets.
Trim h n d coil
around inside of
buttered m u f f i n
tings plant! in a
greased drip ping
pan. t'ook three*
• piart ers of a « up of
__
stirring constantly, half a cup
of rich milk. Bring to the boil
ing point and add 12 scalded
and chopped oysters, half a tea
spoon of salt, a quarter of a
teaspoon of paprika, a table
spoon of chopped parsley and a
few grains each of cayenne
and mace. Fill the center of
the muffin rings with this mix
ture, cover with buttered pa
pers and make for 15 minutes.
Remove the papers, dust with
buttered crumbs and bake un
til well browned. Lift out the
turbans carefully on to hot
plates.
Esca Hoped Cl* mt
Unfortunately. e s c alloped
dams are not so well known a?
the oyster preparation, and yet
after tasting them down at
< ape Cod last summer I quickly
came to be a great admirer of
them. Separate hard portions
from the soft of 18 clams and
chop the former rather fine.
Add to the soft portions and
arrange in a buttered baking
dish with alternate layers of
grated bread crumbs. (Be
careful that you use only a thin
layer of bread.) Dust with pa
prika and a bit of celery salt,
dot very liberally with butter
and pour over two tablespoons
each of cream and the clam
liquor. Cover the top with
buttered crumbs and bake in a
rather hot oven. As the clams
arc lik* to be rather saltv, very
little, if any. of this condiment
will be required.
Thursday Dinner
Six lamb kidneys will be
needed for Thursday’s dinner,
and they should be split open,
'cabled and skinned. Brown in
three tablesnoons of hot bacon
dripping with one tablespoon
each of chopped onion and
green pepper for five minutes.
Remove the kidneys, blend in
three tablespoons of browned
flour and when smooth add one
cup of strained stock. Season
with one tablespoon of Worces
tershire sauce, one teaspoon of
French mu'tard, one-quarter of
a teaspoon of salt, the same
quantity of paprika and eight
drops of kitchen bouquet Add
the kidneys, that have been
kept hot. and serve immediate
ly, surrounded with a border of
creamy mashed potato sprin
kled with chopped parsley.
Something a little different
for the Sunday night supper
and which does not take too
much time and trouble to pre
pare is always welcome. Grill
yotir drained sardines in the
usual way and have ready
Squares of buttered toast
spread with rhutney. Sprinkle
the grilled fish with a few
drops of lemon juice and lay
piping hot on the toast slices.
Custard Cornbread
When the breakfast is light
in character, as that served on
Monday, the food value can he
greatly increased bv the addi
tion of a hearty hot breakfast
bread. To make the custard
rornbread fthig really almost
takes the place of a cereal!
mix together one and an eighth
cups of cornmeal, half a cup of
bread flour, three teaspoon* of
baking powder, one tablespoon
of sugar and three-quarters of
a teaspoon of salt Stir half a
teaspoon of baking soda into
one and a half cups of aour
milk or buttermilk, add three
quarter* of a cup of sweet milk
and gradually beat into the dry
ingredient*. Peat well, stir in
one lightly beaten egg and pour
into a heavy iron pan contain
ing two tablespoons of melted
dripping Pour in the mixture
gently and over the top pour
three quarters of a
cup of additional
milk Ho not atir
the latter in and
bake for 30 minuto*
in a moderate oven.
When it is properly
cooked thin bread
ail! contain a cm
tard layer in the
center
tt'ont on Pape 101
-•-more than Coffee is required
for menus that satisfy?
Breakfast, for example—the day’s most important
meal. What do you usually serve for breakfast? Is it
always complete enough to supply the day’s fuel needs
of workers’ brains and bodies? Or, is it more often
simply coffee (with toast, perhaps) hurriedly con
sumed—wholly lacking in that enjoyment which break
fast should always provide?
Tomorrow morning greet your family
with a delightful breakfast treat—
Ortolan's
Pecan Rolls /
'f amous for their Freshness”
—rich with the meat of selected Louisiana
pecans, sweetly coated with cinnamon
sugar; expertly baked, eight rolls to the
pan. and sold only in air-tight waxed
clean and fresh when
For June1.eons, bridge
teas and other functions
Pecan Rolls compliment
the hostess' good taste.
Your Grocer Sell* Their.
“AluaVs Idord for a Nourishing
214-16 North 16th Street,
E? **b! »hfd 1890
Omaha
Sold Also at Our Branch Bakeries
FOOD CENTER
16th and Farnam
CENTRAL MARKETS
16th and Harney 16th and Douglas
I For the St. Valentine Party *
#fv MRS. PHEBE E. ELLLAff'AI
Cafrtcris Director, Omaha Young Women's Christian Association
71TH the approach of the month of
February our thoughts remind us
of the day we know as St. Valentine’s.
Perhaps many parties are being planned
for this gala day—especially within the
home blessed with small children or
young folks still in their teens.
Here is a suggestion from my own
thoughts for the Valentine party invita
tions. From fair-sized hearts cut out of
heavy red paper, stencil and cut out a
key from each heart -being sure to vary
the shape or design of each, so that only
one key will fit into any one heart.
The hearts are intended for the girls
and the keys for the boys. If not sent
with the invitations, they can be distrib
uted to each arrival. Then each boy
must find the heart which fits his key.
thereby determining which one among
the gir!« will be his partner.
On each heart and key should be let
tered the following or some equally ap
propriate "teaser.” as for the girls:
imiNT. THIS HFART
For your heart someone holds
ihe key. He exppvts to find you at
Dorothy Frown's part}
And on the keys for the boys some
thing like this:
BRING THIS KEY
Here is the key to my heart. You
will find me at Dorothv Brown’s
* V
party. Don’t fail me.
The Table Setting
A most attractive table can be set for
this occasion, using runners of white
crepe paper, the ends covered with
hearts hanging like fringe; the center
piece of red carnations, with crystal
candlesticks and red candles at each
corner. A few cupids placed in between
will add effectiveness. Red ribbons run
ning out from the centerpiece spoke
fashion help out the scheme.
Dainties for the Party
Sandwiches cut in heart shape and
filled with a d» licious chicken filling On
top of each place a red heart of
pimento.
Individual cakes, either heart shaped
or round, appropriately decorated.
Serve with ice cream bricks, red and
white combinations if bricks having the
red heart centers are not available. Add
a dish 01 two of special St. Valentine
candies and your table will appear most
complete.