The Waterbury Democrat., 1939-10-06
For The Family
Cook Book
BY JESSIE A. KNOX
Salad Platter

Salad Platter
Cut cold roast beef or lamb in
long, narrow strips and use with one
or more of the ready prepared meats
such as luncheon loaf, veal loaf, etc.
Arrange the strips of meat around
the edge of a large round platter,
alternating the different kinds. Fill
the center with a mixed vegetable
salad of diced pottoes, new carrots,
cooked peas, diced beets and sliced
celery dressed with highly seasoned
thin mayonnaise. Cut hard boiled
eggs in quarters and arrange them
between the salad and the meat
slices with ripe olives, celery curls,
radiShes and bits of parsley or wa
tercress. Serve very cold for Sum-
day night supper or buffet meal.
Apricot Trifie
Soak I pound dried apricots for
several hours in water to cover and
cook slowly in the same water I'M
til very tender. Add cup sugar
when the fruit is done and simmer
for S minutes longer. Crumble a
thick layer of stale, plain cake or
cookies in the bottom of a deep serv-
ing dish, pour the hot stewed fruit
over them and cover the fruit with
a thick layer of boiled custard. Chill
for several hours before serving.
Garnish with whipped cream. To
make the custard, scald pint milk.
Mix 1-3 cup sugar with 2 teaspoons
cornstarch and add eggs. Beat I'M
til well blended, add the hot milk
gradually and cook over : slow fire,
stirring constantly, until thickened
slightly and boiling. Flavor with
Ia teaspoon salt and teaspoon va
nilla when done.
Lime Sherbet
Mix l IL cups sugar with 1 IL
cups water, heat to the boiling point
and boil for 5 minutes. Cool and
add 2 IL cups undiluted evaporated
milk or equal parts of fresh and
evaporated milk. Chill thoroughly,
stir in slowly IL cup fresh lime
juice and freeze in freezer using
1 part ice cream salt to 6 parts
cracked ice. Makes about quart.
Almond Cookies
Cream together l cup butter or
any preferred shortening equal
butter and lard produce excellent
results and IL cup sugar. When
we'll blended add the yolks of eggs,
beat hard for minute, then stir in
2 IL cups sifted flour and IL cup
finely chopped bleached almonds.
Knead to a smooth dough, adding a
little more flour if necessary. Shape
into balls about one inch in diane
ter and one-half inch thick. Flat
ten each slightly on top, stick half
an almond in each cookie, place on
creased baking sheets and bake in
a moderate oven for IS to 20 min
utes, or until delicately Drowned and
firm. Remove from the pans and
roll, while still hot, in powdered
sugar mixed with little cinnamon
Il cup sugar and teaspoon Gin
namon.
Ham Rolls
Make cornucopias of IL slices of
boiled ham, fastening the edges with
toothpicks. Fill the cornucopias
with cold baked beans mixed with a
little prepared mustard and chilli
sauce. Arrange on platter with
potato salad as garnish and sur
round with crisp sprigs of water
cress or small lettuce leaves.
Pineapple Bavarian Cream
Soften tablespoon plain gelatine
in Ia cup cold water and then dis
solve over boiling water. Stir into
cup canned crushed pineapple
mixed with l tablespoon fresh lime
or lemon juice. Add sugar to sweet
en- and stir until the sugar is dis
solved. Place the mixture in bowl
of ice water and cool until begin
ming to thicken, stirring frequently.
Fold in l cup heavy cream or evap-
GRATED milk whipped stiff and beat
for a minute or two. Pour into small
molds or cups and chill for several
hours before serving. Evaporated
milk must be thoroughly chilled be-
fore it is whipped, otherwise it will
not stiffen.
QUESTION