Smyrna times., 1947-07-03
COOKS
@0u M@1l |
b. Jean Merritt
Heinz Home Institute
Hostess Hints

Toast an early sprlngtlme IN pert
tomato nectar. Combine a parts
tomato juice, part orange juice. 1t
extra nip seems needed add lemon
juice. Chill before serving.
Need novel sandwich filling
that's guaranteed to be popular with
the family? Flake one 7-oz. can tuna
fish. Combine with cup finely
chopped apples, unpeeled, l table
spoon lemon juice, 3 tablespoons
mayonnaise- Mix well. Allotting 3
tablespoons per portion this recipe
makes filling enough for six sand
wiches. Perfect tandem partner for
a bowl of condensed soup.
Southern palate-pleasing salad for
warm spring day has rib-sticking
merit also. Wash and clean 2 cups
cooked fresh shrimp; cut in halves
lengthwise. Chill. Combine with
tablespoons prepared yellow mus
tard, l tablespoon cider vinegar, l
tablespoon grated onion, 112 cups
celery, Is teaspoon white pepper, 3
cups potatoes cooked and diced,
hard-cooked eggs chopped, l cup
mayonnaise. Mix lig htly. Chill.
Serve on lettuce garnished with
paprika. Ample salad for 8. Team
with steaming bowls of cream of
green pea soup for flavor and food
value balance.
Excellent, effortless: Combine 11s
cups sweetened condensed milk, "
cup peanut butter, 2 cups seedless
raisins. Place spoonfuls on creased
baking sheet; bake 3500 F. IL to Is
minutes. Remove Immediately from
pan; 21a dozen.
Cucumbers go to the head of the
class, win popularity poll when you
serve them as a cooked vegetable
so: Peel and cut in 1-inch cubes 5
medium sized cucumbers. Add 2
teaspoons salt and let stand 80 min
utes; drain. In 2 tablespoons butter
or margarine saute l medium onion
chopped; add drained cucumbers
and cook 10 minutes, stirring oc-
casionally. Add one 11-oz. can con-
densed cream of mushroom soup,
undiluted to cucumbers. Mix light
ly; heat to boiling, stirring fire.
quently. 6 servings.
Quick cooler to start warm
spring meal is frosted fruit soup.
Combine cup orange juice, l cup
apricot tar, l cup pineapple
juice, the juice of 2 lines. Simmer
" cup seedless raisins in " cup cold
water for minutes. Add to fruit
juices. Chill until icy icy cold.
Pretty to serve; practical to pre-
pare, perks up pallid appetites.
Rare new taste treat, sparkling
and stimulating to your taste buds,
soothing to your tongue, and Won
derfully clearing to your palate is
Raisin Spice Ice Cream. Scald 21a
cups milk. In top of double boiler
combine 2s cup sugar, "a teaspoon
salt, 2 tablespoons cornstarch, "
teaspoon nutmeg, " teaspoon cloves,
teaspoon cinnamon, 1 cup coarsely
chopped seedless raisins. Add milk
and mix thoroughly. Cook 20 min
utes, stirring frequently. Pour slow
ly over 2 eggs, beaten, stirring
quickly. Whip 2 cups cream. Fold
into raisin mixture. Fold in 1 tea
spoon vanilla, " cup finely chopped
nuts. Pour into refrigerator tray.
Place in refrigerator which has
been turned to very cold tempera-
ture. When frozen almost solid,
remove from tray and beat until
crystals are broken. Return to
refrigerator to complete freezing.
Serves s.
Grapefruit is fattered into some-
thing fancy when raisins lend their
goodness. Try filling the core hole
with mixture of honey and plump
raisins. Place this under the broiler
until an AMBER crusting coats the
rind. When golden juices flow, and
the raisins, puffed with pride, re-
lease their sweet elixir, grapefruit
becomes pure ambrosia, a treat
enjoyed by all.