Roanoke Rapids daily herald., 1948-10-27
Steaming Crab Bisuue

Remove the shell from u lb. crab
meat Canned or fresh). Mince the
crab very fine. Add to 6 c. we'll
seasoned chicken or veal stock, or
use 6 C. boiling water and 6 chicken
bouillon cubes. Simmer 10 min.
Blend 8 tbsp. butter, 3 tbsp. -four,
u tsp. scraped onion juice, 1s tsp.
nutmeg and 4 drops tabasco. Stir in
4 c. hot soup, and when smooth stir
into the kettle of soup. Cook and
stir until boiling. Then add 9 c.
scalded coffee cream. Dust with fine
minced parsley and serve at once.
If to be prepared in advance for
service, add cream when reheating.
Deviled Sizzling Club Sandwiches
Allow l large club-type sandwich
for each person. To make, remove
crusts from 2 large thin slices white
bread. Toast on both sides; spread
lightly with mayonnaise. Put to-
gether with chopped or thin sliced
chicken, seasoned with salt and pep
per, crisp bacon and sliced tomato.
Serve individually. To do this, place
each sandwich in a low casserole.
Pour y c. hot deviled cheese sauce
over and around. Place under the
broiler until sizzling hot and serve
at once. The sandwiches and cheese
sauce may be made in advance,
ready to assemble for service.
Deviled Cheese Sauce
In double-boiler top melt 6.tbsp.
butter or margarine. Add Il c.
-four, tsp. salt, u tsp. dry mus
tard, Z tsp. paprika, 8 drops tabas-
CO and " tbsp. Worcestershire
sauce. Heat 3l2 c. whole milk, and
gradually stir it in as in making
white sauce. Be careful to avoid
Jumps. Place over hot water. Stir
in 2 c. coarse-grated, sharp Ched-
dsr cheese, and cook and beat with
rotary egg beater until thick and
smooth, about 10 min. Cover; re-
move from the hot water, cool and
refrigerate until needed. Reheat be-
fore pouring over sandwiches.
Halloween Parfait
This consists of 8 parts-vanilla
ice cream, frozen tangerine juice
and Halloween Fruit Nut sauce.
The ice cream may be bought. To
serve, put alternating spoonfuls of
ice cream and frozen tangerine juice
IN parfait or large sherbet glasses
or sauce dishes. Pour over Halo
ween nut sauce.
Frozen Tangerine Juice: Pour
the contents of 2 (No. 2ls) cans
tangerine juice into the freezing
tray of an automatic refrigerator.
Freeze about hrs. or as long as
it takes to make ice cubes. To re-
move, run knife around the edge.
Let stand few seconds, and spoon
out; or, if desired, unmold onto a
tray and quickly cut in cubes. This
will stay firm about 10 min. at nor
NAL room temperature. If to stand
longer, stir into the juice, before
freezing, u tbsp. unfavored granu-
lated gelatin softened in tbsp.
tangerine juice, and dissolved over
steam.
Halloween Nut Sauce: Combine
l c. sugar, u c. mild honey, the
grated rind y orange, 2 tbsp. or
ange marmalade and l c. water.
Boil 10 min. Cool. Add u c. crushed
canned pineapple and cool. Stir in
Y c. coarse-chopped black walnuts,
hickory nuts, blanched filberts or
toasted blanched Brazil nuts. Just
before serving add Il c. whole seed
less green grapes.
Jack o'Lantern Cakes
Make or buy small cup cakes.
Turn upside down and frost with
yellow orange icing. When firm,
sketch a Jack o'Lantern face on
each, using a fringed toothpick for
brush, dipped in melted chocolate.
TRICK OF THE CHEF
To make "paprika croutons," cut
bread Il" thick. Remove crusts.
Butter or margarine the bread. Cut
in u" cubes. Bake in hot oven
until crisp and brown. Turn often.
Dust with paprika and serve hot.