Evening star., 1944-05-22
DINNERS FOR EIGHT.
(Thdnks to Mrs. r. v. c.,
SilUer SPRING.

ftuHhS 10 MIS-. n. v. L.,
SilOer Spring.
This is for the lady who work.
and wants to have a nice dinner fol
her husbands business associates
soon.
Here's the menu: Cold fruit cup
stuffed baked potatoes, asparagu
with hollandaise, steak or flsf
(check with your ration book, to-
nato aspic on lettuce, vanilla ict
cream with fresh strawberry sauce
cake and coffee.
This is a prize for a working
woman, because 1t can be prepared
the night before except for about
80 minutes work.
For the cold fruit cup, don't scorr
canned fruits. Chill all day two
cans of mixed fruits. Peel fresh
oranges, should be enough. If you
can find a fresh pineapple, peel il
the night before, sprinkle sugar
over the peeled and cut pieces ano
cover, then chill also. Put the
canned fruits, orange sections and
pineapple in compotes. Squeeze a
dash of lemon Juice over each cup
place on a. serving plate and put
on the table before the guests are
seated.
The night before, bake one large
potato for each two guests. Split
lengthwise, SCOOP out the potato
being very careful not to tear the
shell. Mash the potato with butter
plenty of salt and pepper and a
little milk. Make it good and fluffy
Restuff each shell, heaping high
Cover with damp cloth and set
In the refrigerator until needed.
Use canned asparagus. Make
hollandaise sauce. When preparing
dinner, put the asparagus in the
lower part of double boiler and
the hollandaise in the top, cover and
let it all heat.
Now, do you want to make a sure
hit, or do you want to save ration
points? Everybody likes steak and
practically everybody likes fish. Take
your choice.
Heat your broiling oven hot as
can be, put in the steak, get scared
look to 1t and turn the heat down.
Turn it one time, and when almost
done, add cut of butter, salt and
black pepper and a dash of red
pepper. Take it up last and have
it hot.
If you use fish, get a nice baking
fish, lay it on the hot, hot, hot
broiler, skin side down. Let it cook
until Opaque white and tender to
a fork, then put butter, salt, pepper
and lemon juice. A 2-pound fish
serves two people nicely and cooks
In 20 to Is minutes.
Have your plates warm, and for
convenience serve the plates from
the kitchen. Put the meat, pota-
toes and asparagus on the plate.
While the meat is cooking in the
broiler, put the potatoes in the
baking oven and let them get hot
through.
Have your salad on the table.
This is a good aspic and can be
made the night before. Two en-
velopes of unf1avored gelatin, 4 cups
tomato juice, teaspoons horse
radish, teaspoons scraped onion, 8
teaspoons salt, dash of red pepper,
a little celery chopped fine Cif you
have IT'D. a little green pepper
chopped very fine df you have it,
not necessary, but helps.
Put the gelatin in cup and add
just enough tomato juice to cover.
Let it soften about S minutes. Heat
the other tomato juice and put in
a large mixing bowl, ade the gela-
tin and stir until it is absolutely
dissolved. That is important. Add
all the other things, mix we'll and
pour in large fiat pan-I use a
square cake tin. This will serve
eight nicely. Cut in squares when
ready and place in nest of lettuce.
Use your favorite dressing. Serve
with small cheese crackers.
Buy at least pints of vanilla ice
cream the day before and put in
the refrigerator Buy at least l
quart of Strawberries. Three pints
won't hurt. Slice the berries after
cleaning well. Put thick layer of
berries and thin layer of sugar
In dish with a cover Until all are
used. Put in the refrigerator until
needed.
When you bring on the dessert.
don't forget the ashtrays and cigar
cites. And have plenty of good
coffee.
Hope you use this menu. and do
let us know how your dinner comes
out.
Editors 7lote-Thanks also to
Mrs. j. B. c., Washinoton, for
her contribution to the "dinner
Jor eight request, Which was
similar to others already pub
lShed)