Evening star., 1932-02-12
FOOD AND THRIFT IN THE HOME
MidWinter Table Service
Meats and Desserts Which Should Be Considered
by the February Hostess-Seasonable
Dishes-Specal Instructions.

refrigerator ana serve with pineapple
custard or whipped cream.
Fruit Syllabub.-Whip one and one
half cupfuls Of whipped cream. Beat
two egg whites and fold in half cupful
of powdered sugar, then the whipped
cream. Fold in one-third cupful of can
died cherries, half a cupful of shredded
bananas, some chopped almonds, one
fourth cupful of orange juice and one
tablespoonful of lemon juice. Line a
glass dish with six small slices of angel
food cake and pile the mixture on top.
| Serve at once.
Fruit Candy Roll-Force through
food chopper half pound each Of
seeded dates, raisins, dried figs and
candied citron, one-fourth pound Of
mixed candied lemon peel and orange
Maraschino cherries. Candied pine
apple or other dried fruit may be
added. Mix thoroughly and mold into
| two rolls measuring about one inch In
diameter. Roll In powdered sugar,
rolled graham crackers, coconut or
ground nut meats Store in a cool
place for "a hours. Slice and serve.
Each piece may be wrapped in heavy
wax paper.
Fruit Sandwich Bread.-Sift one and
one-half cupfuls of white flour with six
teaspoonfuls of baking powder and one
and one:-half teaspoonfuls of salt. Add
one and one-han cupfuls of graham
-four, half cupful Of sugar, half cup
full OF nut meats, one cupul of sliced
candied orange peel and some pine
apple. Mix with the finger tips Beat
one egg, add one and one-half cupfuls
Of milk and stir the liquid into the dry
ingredients. Pour the mixture into q
well creased loaf pan. Bake in . mod
crate oven for one hour.
Royal Punch.-Mix one quart Of
grape juice with the Juice Of four
lemons and four oranges and two and
one-half cupfuls Of sugar. Put a block
of ice in punch bowl. Add the juices
quarts of charged water. Add two and
one-half cupfuls of sugar. If the sugar
is boiled with half cupful of water to
make a simple sirup the punch will be
smoother.
Seasonable Meat Dishes.
II you do not wish to use q meat
thermometer, and wish to rely on oven
temperatures and the time to know
when a roast is cooked properly, the
following chart may be helpful: First
ture for the required time. Veal should
be cooked at 260 degrees, allowing 81
minutes for each pound; beef at $50
degrees, allowing Is minutes a pound
Tor rare, ID minutes pound for medi-
um done and about % minutes a pound
for well done meat; pork at 800 degrees,
allowing about 80 minutes for each
pound; lamb and mutton at 300 de-
greeS, allowing about IS minutes for
each pound.
When planning menus it is wise to
uyhn Nrly i~ IL,
since it is apt to contain a good deal of
lat, the other foods in the meal should
not be rich. Its flavor blends well with
Winter fruits and vegetables. Roast
pork and apple sauce, pork chops and
fried apples, pork tenderloin and baked
apples and pork with prunes or apricots
are some of the ways in which fruit and
pork are used together. The best known
vegetables to serve with pork are greens
OF all kinds, sauerkraut, cabbage, tur-
nlps, sweet potatoes, beans and squash.
Roast Pork, Apples and Sweet Pota-
toeS.-Around these can be built an
appetlzlng and nourishing menu, start
ing with Sauerkraut juice cocktail.
The sweet potatoes, baked in the oven
with the roast, may be shaped to re-
semble small boats to be filled with
cooked apple sections. You may also
serve canned sauerkraut, thoroughly
chilled, in small glasses.
Sweet Potato Boats.-Wash four large
sweet potatoes and cook them until
nearly soft. Peel, cut in halves length
wise, trim into boat shape, place the
cut side down in an agate pan, brush
with melted butter, sprinkle with two
tablespoonfuls of sugar and brown deli
cately in a moderate oven. Turn the
potatoes cut side up, brush with butter,
r1ri riy1ly 10 yrvith %vryC fnh Cell
sugar and bake until brown. Boil half
a cupful of sugar and half a cupful Of
water for minutes. Pare two apples,
cut each into eight sections, remove the
core and cook in sirup until translucent.
Remove the centers from the cut side
OF the potatoes and put two apple Sec
tions into each potato.
Roast Loin of Pork.-Use half OF
loin taken from the chop or the more
meaty chine end Of the roast, wipe the
meat, sprinkle with salt, allowing one
teaspoonful to each pound, and with
pepper, also with poultry seasoning or
on a rack In an open roasting pan and
leave in hot oven for Is minutes. Re-
duce the temperature to slow oven.
Insert roasting thermometer In the
solid part of the meat and cook until
the thermometer registers 1876 degrees
F. This gives well done roast. Serve
with brown gravy made with fat in the
pan. To make the gravy, remove from
the pan all the fat except four table
spoonfuls. Add six tablespoonfuls of
flour and stir until smooth and brown.
Add gradually two cupfuls Of boiling
water. Stir constantly until the boiling
point is reached and boil for minutes.
Season with half teaspoonful Of salt
and one-fourth teaspoonful Of pepper
and strain into the gravy boat.
Virginia Baked Ham.-Soak . IS
pound ham in cold water overnight.
Put it into a large kettle. add enough
boiling water to cover, one and one
half cupfuls Of dark brown sugar, six
whole cloves and a No. ~ can Of
tomatoes. Cover and boil slowly for
five hours. Let stand in this liquid
until cool, then remove from the liquid;
skin, cutting away some Of the fat If
it is very fat. Sprinkle the fat lightly
with freshly ground black pepper and