Evening star., 1944-05-19
DINNERS FOR EIGHT.
(Thuaks to Mrs. F. Z. L.,
ARLINGTON.

In answer to Mrs. C. w. NJ, am
inclosing q dinner menu, recipes for
the items on the menu and direc-
tions for serving the dinner.
Dinner Menu: Hors doeuvres,
fruit cocktail, hot soup. crackers,
baked sugar-cured ham, candied
sweet potatoes. fresh-frozen vegeta-
bles, stuffed tomato salad, butter
gem rolls, graham cracker dessert,
coffee.
Recipes for Items on Menu: l.
"Hor doeuvres various" CTo be
made the day before party) Buy
3 or 4 oblong rolls with hard crusts.
Cut off both ends and scoop out soft
bread center. These are now ready
to stuff with various mixtures, such
as cream cheese and finely chopped
green peppers and olives; sardines
mashed with tomatoes, cream cheese
and olives and pimentoes. Put these
stuffed rolls in the icebox until
ready to serve. When serving, cut
in fairly thin slices with very
sharp knife and you have circular
snacks with different colored CEN
tiers. Each roll will make 10 to u
slices. 2. Fruit cocktail" (Can
also be made day before dinner0
Use diced oranges, grapefruit, straw
berries and chill in refrigerator until
needed. 3. For soup you can use
any OF the canned variety preferred
and 1t can be heated quickly, ready
to serve. 4. The baked ham can be
prepared a day or two previous and
then put in the oven for 30-minute
roasting at 450 degrees. 5. Candy
the sweet potatoes 2 days before the
dinner and they can reheat in the
oven with the ham. 6. Use any of
the frozen vegetables you like and it
can cook while you serve the first
course. Z. Stuffed tomato salad can
be made the night before the din
ner, too. Use chopped celery, diced
apple, tomato pulp and mayonnaise.
Serve on lettuce leaf. s. The rolls
can be heated in the oven with the
ham and potatoes. 9. Graham
cracker dessert can be made l or q
days in advance, as 1t keeps well.
Make it as follows:
Roll 25 graham crackers fine, melt
4 cup of butter and mix all together
with u cup sugar. Line bottom and
sides of 2 creased cake pans with Il
of this mixture. Reserve other half
to sprinkle over top of filling.
Filling: Two packages lemon gela-
tin, juice of Il lemon, cup sugar,
cups hot water, egg yolk, 6 egg
whites.
Dissolve gelatin in hot water.
Aloow to, cool and slightly thicken
Add the beaten egg yolks and lemon
juice. Then beat the egg whites, |
adding l cup of sugar gradually. |
Fold these into gelatin and pour
into cake pans. Sprinkle remainder
of crumb mixture on top and chill
in refrigerator. Serve in wedges as
you do pie. Will serve generously |
Directions for reheating and serv- |
ing this dinner. l. Prepare hot
oven-45o degrees. 2. Place ham in
oven to heat for 80 minutes. 8. Put
soup on to heat. 4. After ham has
been in oven for Is minutes put
in candied sweet potatoes and rolls
to heat. 5. Start serving dinner by
serving hors d'oeuvres and the fruit
cocktail. 6. Have boiling water ready
in kettle to cook the frozen vege-
table, and put it on to cook while
you serve the soup. T. Remove
ham from oven and serve. Also
serve the sweet potatoes, vegetables
and rolls. g. Salad can be served
or placed on table when table Is set.
o. Coffee can be "perking" while
main course is being eaten. 10.
Serve graham cracker dessert and
coffee.