Evening star. [volume] (Washington, D.C.) 1854-1972, 1963-12-05

4 meIt-in-yOur -mouth dessert
Rib Roast Of Beef BrotOn Potatoes
Green Beans Amdndtne Relish Tray
Sweet Cherrv Freeze Coffee
Sweet Cherry Freeze
sweet cherries, pitted whipped
/ package lemon-flavored tablespoons mayonnaise
chiffon pie filling mix cup miniature
" cup sugar marshmallows
-. y cup cold water
the cherry strip and heat to boiling Add to pie filling
mix and mix thoroughly. Add "a cup cold water. Beat
electric mixer until mixture is foamy takes about
minute Add and beat until filling stands in peaks
takes about minutes Blend whipped cream with
nase, fold in marshmalows and drained cherries
Combine mixtures with pie filling Pour into oiled mold
Freeze Unmold and garsh with additional cherries
Makes six to eight servings.
Beet Hash Corn Mullins
Carrots au Gratin Broccoli
Coconut Custard Pie
Carrots au Gratin
cups carrots. sliced thin "a cups milk
Y cup minced onion v cup grated cheddar
u cup water cheese
/ teaspoon salt / tablespoon chopped
u teaspoon pepper parsley
u cup butter or margarine cups corn flakes
VI cup flour tablespoons butter, melted
Simmer carrots and onions in water seasoned with
salt and pepper until tender Drain. Melt butter; stir In
flour Add milk gradually stirring Cook until thckened
stirring Remove from heat Stir in cheese and parsley
Crush flakes into fine crumbs combine with melted
butter Sprinkle casserole Bake in S75-degree
about 20 minutes. -Four servings.
TUESDAY
Lamb SteU With Vegetables French Bread
Soutfle Salad Apple Dumpltngs
Souffe Salad
package lemon gelatin to.2 tablespoons lemon
" teaspoon salt juice
/ cup boiling water Dash of pepper
" cup cold water l tablespoon grated onion
" cup mayonnaise Ia to ga cups raw or
cooked vegetables
Dissolve gelatin and salt in boiling water Add cold
water lemon juice Cor vinegar mayonnase and pepper.
Beat to blend well. Pour into freezing tray. Place in
freezer is to 20 minutes or until firm about inch around
fluffy and thick Fold in and vegetables Pour into
1-duart mold Chill until firm. Unmold salad greens.
WEDNESDAY
Pork Chops with caper Sauce Parsley Potatoes
Succotash Apple Grapefruit Salad
Spice Cake
Pork Chops With Caper Sauce
pork ss,t chops cut inch cup chopped onion
thick teaspoon prepared
2 tablespoons flour mustard
tablespoons fat ! tablespoon capers
" teaspoon salt / tablespoon flour
" teaspoon pepper cup water
beef 6oullon cube "a cup sour cream
Dredge chops in tablespoons flour Brown in fat
Pour off drppings Season chops with salt and pepper
Dissolve bouion cube in hot water. Add bouio onion.
mustard and capers Cover tightly and cook slowly IS
minutes to an hour. until DONE Remove chops to
platter Add tablespoon flour to cooking liquid; mix.
Add water cook stirring until thickened Fold in sour
cream and heat Pour sauce chops Four servings
THURSDAY
SUiss Steak Rice Potatoes
Brussels Sprouts Buttered Corn
Frozen Prune Mousse Tea
Frozen Prune Mousse
1S9 cups pumped chopped "a cup lemon juice
pruneS Dash salt
u cup sugar 2 egg whites
tablespoons grated / cup heavy cream
lemon rind
Combine chopped prunes. V cup sugar. lemon rind
and juices and salt Beat whites stiff gradually add
remaining sugar, beating constantly until stiff. Whip
cream. Combine prne mixture, egg whites and cream;
mix thoroughly Pour into freezing tray and freeze until
firm. Makes six servings.
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