HOW AMERICANS DO IT

Evening Post, Volume CXXIX, Issue 17, 20 January 1940, Page 17

HOW AMERICANS DO IT

SAVOURY BLEND OF FLAVOURS

The savoury blend of flavours and the speed with which they can be prepared have combined to make for tiie'pp^ularity of the mixed broiler platter. A delicious version of this, popular service is the SalmQri-Pineapple-Bacon Grill. ■■'.;...-■: •:.■-..>.■ ..'■' ■•■■■,-■* :}

SALMON-PINEAPPLE-BSACON y<.'.-" ■'..' ■ GJRILL* / -■■ •'■ The colour and.zestful flavour of the salmon-pineappierbacbn"... grill>■ recommends it highly for use in-tempting the appetites of guests for supper ;or luncheon and to lend variety to family .meals. • /.'■•:• ■'~.'' \. ■' ■' . '.•; '~ lib tinned salmon, $ cup" cracker crumbs, 1 . egg (slightly beaten),' 6 strips'sliced bacon, 6 slices tinned pineapple, J cup, butter (melted), 2 tablespoons lemon juice. . Combine flaked, salmon, cracker crumbs,; and beaten egg.; Form into oblong rolls. Wrap one slice of bacon around: each salmon roll.' Arrange sal- i mbh rounds and slices'of pineapple .on a broiler. Brush a mixture of melted butter and lemon juice over all and cook under a 500deg F. broiler until bacon is crisp and pineapple rounds are browned. CHICKEN SOUFFLE. 4 tablespoons butter or chicken fat, 5 tablespoons flour, 1 cup chicken stock, 1 cup of milk, £' teaspoon salt, i teaspoon paprika, \ teaspoon celery seed, 1 teaspoon minced parsley, 2 tablespoons chopped pimientos, 1 cup cooked, cubed chicken, 3 egg yolks, 3 egg whites, beaten. ". Melt the butter and add the flour. Mix well and add the stock, milk, andj seasoning. Cook slowly and stir until thick. Add chicken and yolks. Beat and fold in whites. Pour into buttered mould. Bake in pan of hot water in slow oven for 50 minutes. ; FRENCH SALAD DRESSING. / I cup salad oil, 5 tablespoons vinegar, 1 teaspoon salt, 2 teaspoons sugar; I teaspoon paprika, & teaspoon curry powder, and 1. teaspoon grated onion. . Combine all ingredients; let: stand at least i hour. Mix well. Makes about i cup. CLOVER LEAF ROLLS. 1 cake compressed yeast, 3 tablespoons granulated sugar, 1 .teaspoon salt, 3 tablespoons fat, melted, 1 cup milk, lukewarm, 3 cups flour. , Crumble the yeast in a bowl. Add the sugar and mix carefully *.. Add the salt, fat, milk, and two cups of flour. Beat thoroughly. Mix rest of .flour. (More may be needed if dough is sticky.) Cover with cloth and let rise until doubled in bulk—about U hours. Break off bits. Shape into small balls. Quickly dip in melted butter and place three in greased muffin pans. Cover [with doth and let rise until doubled. ! (About an hour.) Bake in moderate oven. ; ■..■■ ■'•• TASTY SALAD' HINTS. : ■ ;: Here is a suggestion for a short-cut supper salad. Line the salad bowl with shredded lettuce, then heap a mound of real old-fashioned fresh cucumber pickle slices in the heart of the crisp green bowl. You'll find this the tastiest salad ever, made with these pale jade slices of tender young cucumber •flavoured with an old-fashioned blend of piquant spices and fruity, aromatic vinegar. , ■ : For another tasty trick, try adding chopped fresh cucumber pickles to a bowl full of cole slaw made with carrots and cabbage and shredded green pepper. : CABBAGE AND CUCUMBER SALAD. Combine and mix thoroughly 2 cups shredded cabbage, the white heart of a crisp cabbage, 1 cup shredded carrots, 4 cup (1 medium) chopped green pepper, 1-3 cup (12 slices) chopped fresh cucumber pickles, 1 tablespoon finely chopped minced onion, 1 teaspoon sugar, h tablespoon salt, and 4 tablespoons mayonnaise. Serve in cups of lettuce and arrange on a salad platter or on individual salad plates. Serves six. ALMOND FINGERS. . £lb almonds, 1 square bitter chocolate, 2 eggs, 1 cup brown sugar, well packed, 1 teaspoon baking powder, £ teaspoon cinnamon, 2 cups sifted flour, and h teaspoon vanilla. :■■ ' Blanch almonds and chop coarsely. Grate chocolate. Beat eggs and sugar together well. Add remaining ingredi-j ents and mix thoroughly. Press into layer km thick in well-oiled pan and bake in moderate oven (350deg F.) for about 25 minutes. Cut into strips while still warm. CHOCOLATE CHIP COOKIES. 1 1-3 cups cake flour, 1£ teaspoons baking powder, h cup sugar, -1 teaspoon salt, 2 tablespoons milk, -J teaspoon vanilla, 4oz chocolate, and 1 egg, well beaten. ■ ~•••• Sift together the flour, making powder, sugar, and salt. Combine milk, melted shortening, egg, and vanilla. Cut chocolate into thick chips., Combine milk and.flour mixtures and mix until smooth. Then stir in chocolate. Drop by spoonfuls on to well-greased baking sheet. Bake in moderate oven (375deg F.) about 15 minutes, or until cookies are done. AMERICAN CRISP WAFFLES. 2 cups flour, \ cup sugar, 3 teaspoons of brilliant hue, with neck scarf to match. Boldness in colour allied to restraint in design, is, the keynote of successful dressing of today. The psychological effect of good colour. combining was amply demonstrated andj brighter . clothes, brighter trade, brighter spirits are goals to be aimed at today. j A modern version of Little Red Rid- j ing Hood wore her red hood with a coat of military cut. IN THE SEA. A high light 'of the collection was underwear made by a Leeds firm. Shirred with elastic like the latest bathing suits, it never needs ironing. For would-be wartime travellers there was a "convoy suit" warranted to keep one afloat for three weeks. . POLISH GIRL'S DESIRE Jadwiga, 19-year-old daughter of Madame Pilsudski, Poland's most distinguished exile, wants to. join the Royal Air Force. She flew frequently when the family home was at Belvedere, just outside Warsaw, and wanted to fly with the Polish Air Force. They would not let her. She has asked the French to take her as a .qualified PoJish pilot and permit'her to fulfil her dream. Madame Pilsudski is living with her daughters, Jadwiga and Wanda, in a very small London suburban villa. She is awaiting the hour, as she expresses it, when Poland will rise "again. " '' '' j

;baking powder, J- teaspoon^ salt, 2, egg yolks, l| cups ■milk;,;i ■'cup shortening, and 2 egg. whites.- ■ v ■ •:.-:.'.,. ; : Mix .and sift flouF,. sugar,-baking powder, and salt. Beat egg vyqlks vuntiL, thick and : lemon ; Add imilk/to yolks; add. to dry ingredients. 'Melt shortening; add. "Beat egg whites [stiff but;not dry; fold.in;, Bake in.hot ; waffle iron. . Makes heightl waffles. . j cHOCOLATE CRiEAIVI BANANAS. : Mash 1 package X3oz) cream cheese. | Add i'-. teaspoon, vanilla ■ extract, few grains salt; and enough creani to make fluffy. Melt ,2 squares; ■ .(2oz)'. sweet chocolate; cool; add. Slice 4 bananas. .Arrange in serving dishes, Qariiish .with■ cheese mixture,.lising'-pastry- tube. Serve with-cream,, Serves ,four| " f •.,