Evening star., 1943-11-04

NG' SoOh III UOuDle DOll6T unless
your stove provides even, accurately
controlled heat which can be turned
very low. go Oven-baked milk
disheS-such as custards, casseroles
and scalloped MISUNDERSTANDING be
placed in a pan Of water, with the
water about halfway up the outside
of the baking dish. a. To further
prevent curdling in scalloped dishes,
make a white sauce of the milk be-
fore 1t Is combined with the other
ingredients.
GRAPENUT ICE CREAM.
Il cup sugar
u cup hot water.
l2a cups evaporated milk.
! egg, beaten.
y cup cold water.
a teaspoon salt.
l12 teaspoons plain gelatin.
tablespoons water.
l teaspoon vanilla.
y cup grapenuts.
Caramellze sugar to light brown,
Add hot water slowly, stirring con-
stantly until sugar is dissolved. Mix
p cup of milk, the beaten egg and
the cold water together and add to
the sugar mixture Cook, stirring
constantly until mixture coats the
spoon. Remove from heat and add
the gelation which has been soaked
at least minutes in the two table
spoons water. Cool, add the other
cup of milk and the vanilla. Pour
into a dessert tray and freeze 20
minutes. Pour into bowl and beat
thoroughly, add grapenuts Put back
in dessert tray and repeat the 90
minute freezing and beating opera
ton twice more. Finish freezing.
Serves generously.
BAKED CARROT RING.
IL cups diced, cooked carrots.
IL cups canned or cooked peas.
"a cup finely chopped onion.
Ia tablespoons melted shortening.
3 eggs well beaten
IL cups soft bread crumbs.
! cup evaporated milk.
Il cup water or liquid from vege-
tables.
IL teaspoons salt.
1s teaspoon pepper.
Combine all ingredients In the
order given. Pour into we'll
creased utility dish or baking pan
and set in pan of water. Bake so
10 so minutes in 350-degree oven. or
until knife inserted in center comes
out clean. Mushroom sauce is very
good served over this and makes a
very good meatless dinner dish. Or
serve 1t with tomato sauce. MAY
also be made in loaf form. Note:
IL cups cooked turnips and 2 table
spoons chopped parsley may be
used instead of peas.
BUTTERMILK SPONGE
CUSTARD.
3 cup sugar.
tablespoon all-purpose enriched
flour.
tablespoon lemon Juice.
Grated rind of lemon.
2 eggs, separated
tablespoon butter or fortified
margarine.
ls teaspoon salt
cup buttermilk
! Combine sugar. -four, lemon Juice,
rind, beaten yolks, butter or mar
garlne, salt and buttermilk. Beat
whites stiff and fold into egg mix
ture. Pour into creased custard
cups set in pan of water. Bake IS
minutes in preheated 350-degree
oven. When cold these may be in
verted on plate having a cake base
and custard top.
FRANKFURTER MACARONI
LOAF
cups unCooked elbow macaronei
cup grated American cheese.
eggs, we'll beaten
tablespoons shortening.
tablespoons soya -four
tablespoon all-purpose enriched
flour.
cup milk
2 teaspoons salt.
6-8 frankfurters.
2 tablespoons prepared or ! tea
spoon dry mustard,
If soya -four is not available. use
tablespoons all-purpose enriched
-four.
Cook macaroni in boiling, salted
water for Il minutes. Drain. Make
white sauce of milk. soya -four, white
flour. shortening and salt. Add eggs
and then melt cheese in hot sauce.
Combine with cheese sauce. Put a
layer in the bottom of we'll ll-greased
loaf pan C9"X5 "x3"D. Lay three or
four frankfurters on top, length
wise Of pan, add another layer Of
maCaroni. then the rest of frank
turters, topping with another layer
Of macarOni. Bake in 400 degree
oven for as minutes. Keep top COW
cred with waXed paper most of cook
ing time to prevent drying Turn
out onto platter and garnish with
tomato wedges When cut. there
will be to circles of frankfurters