St. Louis Post-Dispatch from St. Louis, Missouri • Page 44

i 6E April 16, 1975 ST. LOUIS POST-DISPATCH Aunt Sammy's Depression Cookbook hot over ice cream for a real taste treat. Yield: 5 to 6 servings. to cook for 30 minutes, or until the syrup has thickened. 3.

Serve hot as is, or serve serving. 4. Another type of island is the baked meringue. For baked meringues, add gradually V4 cup granulated sugar to the 2 stiffly beaten egg whites containing jg teaspoon salt. Beat the mixture until stiff enough to hold its shape.

Flavor with teaspoon vanilla. Drop rounded teaspoonfuls of the mixture on oiled paper and bake in a low, 250-to-275-degree oven for about 1 hour. Place the baked meringues on top of the custard immediately before serving. Yield: 5 to 6 servings. PLANNING A TRIP? 'J Je You II get lots ot ideas about where To 3w go what to tee and do in the Travel FLOATING ISLAND 1 quart milk 6 to 8 tablespoons granulated sugar lt teaspoon salt 4 to eggs 1 teaspoon vanilla 1.

Heat the milk, sugar and salt in a double boiler. 2. Separate two of the egg whites and put them aside for the "islands." Beat the rest of the eggs together slightly, and mix in some of the hot milk. Pour back into the double boiler, set over very low heat, and stir constantly until the custard coats the spoon. Remove at once from heat, set in a bowl of cold water.

Add vanilla. 3. After the custard is made, beat the two reserved egg whites until stiff and drop them by spoonfuls in a pan of hot water, cover and let cook for a few minutes. Place these "islands" on top of the custard immediately before and Resort Cage ot the ST. LOUIS POST-DISPATCH ed and mixture is thick and creamy.

Allow it to cool; then add baking powder. 2. Toast one side of the bread. Spread the cheese mixture thickly on the untoasted side to the very edge. If the cheese mixture does not come to the edges of the bread, they become brown and hard.

Brown the cheese delicately under a low flame or in the oven or broiler. (The slow heat allows the cheese mixture to heat through before it browns, gives it a chance to become light, and keeps the cheese tender and soft. Too high heat makes the cheese tough and stringy.) If desired, place a strip of crisp bacon across each slice of cheese toast. Serve it hot from the oven. Yield: This recipe makes enough cheese mixture for 12 to 14 slices bread.

Note: The cheese mixture may be prepared, except for the baking powder, the day before it is to be used. Since the mixture -stiffens upon standing, heat until soft in a double boiler, let cool and add baking powder. Then spread the cheese on the toast. The cheese toast may also be i -fc J-k 4- Those were -4 tlVi. the days JzsT Jj Those were the days (Illustration from "Ai Sammy's Radio 30 TESTED IULCIPES FOIFLOJDAELEIr you MM WIL-FM Radio If you'll send us a newspaper advertisement with "FLORIDA CELERY (7) Easy to do.

Just tear out a full page advertisement I IS GIVING AWAY In the WIL Giant Grocery Giveaway." $25.00 worth of groceries given away every oay Monday through Friday. Listen toWltFM Stereo 92 for complete details. frozen, to make handy individual snacks. TOMATO RABBIT 2 tablespoons butter or other fat lA cup finely cut celery green pepper, chopped 54 small onion, chopped 2 tablespoons all-purpose flour 1 pint tomatoes, fresh or canned 4 pound cheese, shaved thin 1 teaspoon salt 2 eggs, beaten Liquid hot pepper sauce 1. Melt the fat in a heavy skillet, add the celery, green pepper and onion, cook for a few minutes, stirring frequently.

Sprinkle the flour over the cooked vegetables, pour in the tomatoes and add the cheese and salt. Cook over low heat and stir until the mixture thickens and the cheese is melted. 2. Pour some of the mixture into the well-beaten eggs, then pour all back into the skillet, mix well and continue to cook over low heat until thickened and creamy. Add a few dashes hot pepper sauce.

Serve hot on crisp toast or crackers. or a grocery aa rrom your local paper wmcn nas me store name, the words FLORIDA CELERY and the price. Please write on it the date of the newspaper if it is not printed. Print your name and complete mailing address and send to CELERY, POST OFFICE BOX 14044, ORLANDO, FLORIDA 32807. One request per envelope, please.

30.1975. FROM PAGE ONE CREAM OF VEGETABLE SOUP 1 small rutabaga or turnip, finely chopped 2 carrots, finely chopped 1 small onion, finely chopped 2 ribs celery, finely chopped 1 parsnip, finely chopped 2 tablespoons melted butter or margarine 1 tablespoon all-purpose flour 1 quart milk 1 teaspoons salt 1. Cook the finely chopped vegetables in the butter for 10 minutes; add flour, and stir until all are well-blended. 2. Meanwhile, heat milk in a double boiler, add a little of the heated milk to the vegetable mixture, stir well, then combine with the rest of the milk.

Add salt and cook for 10 minutes. Let the soup stand for a while before serving to allow flavors to blend and improve. Reheat and serve. Yield: 5 to 6 servings. Note: This is an inexpensive dish, but good.

It would make a nice soup for a company dinner. FRESH BEEF TONGUE 1 beef tongue Hot water 3 sprigs parsley 1 teaspoon salt 1 onion 1 teaspoon peppercorns 2 bay leaves cup barbecue sauce (optional) 1. Wash the tongue, cover it with hot water, add the seasonings, and simmer for 2 to 3 hours, or until the meat is tender. Skin the tongue, slice, and serve it hot; or allow it to cool in the liquid after skinning, and serve it cold. 2.

For a more flavorful dish, follow directions as above, but simmer for only 2 hours. Then skin tongue and slice it into baking dish. Pour 4 cup barbecue sauce over sliced tongue and bake for 1 hour in 350-degree oven. Serve hot. Serving suggestions: Make a stew from the meat at base of the tongue, the liquid and added vegetables.

Or cook spinach or kale in the liquid and serve with the meat which is not in shape for slicing. Yield: 5 or 6 servings. FISH TIMBALES 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 cup milk 2 eggs, beaten 2 cups flaked cooked or canned fish 1 tablespoon lemon juice 2 to 3 tablespoons chopped parsley 2 to 3 tablespoons minced onion Salt to taste 1. Prepare a sauce of the butter, flour and milk; add the beaten eggs, fish and seasonings; salt as needed. Pour the mixture into greased custard cups and bake in pan of hot water in a moderate 350-degree oven for 30 minutes.

2. Turn the timbales onto a hot platter, garnish with lemon slices and serve at once. They can be served with a light cream sauce. Timbales make a nice first course. Note: Tuna, salmon, shrimp, crab meat, fresh cod or any other fish that may be easily separated from the bones can be used in timbales.

Yield: 5 to 6 servings. CHEESE TOAST 1 pound cheese 1 cup milk or light cream 2 tablespoons all-purpose flour mixed with 2 tablespoons water 2 eggs, beaten 4 drops liquid hot pepper sauce, or a few grains of Fresh Florida Celery is very low in calories and has a variety of uses as a cooked vegetable, main dish, in salads, soups and appetizers whenever flavor and crisp, texture are desired. II. II. II I I II I I llllll.

IJIIIH LL.IJ.IUJI.IIIJIM Bull WHF j.jf Ul.tmi.J.U'ULWJ'. J'M 1 rrtntfmifii'in'Miiinii iiii miffim itrni- iiiii.whirt.i'aiirtiiw,iiri iiti nil nn Now-in Target Ontario Stores 8 New Stores Yield: 5 to 6 servings. WILTED DANDELION GREENS 2 quarts dandelion greens 4 tablespoons bacon fat l4 cup mild vinegar 1 teaspoon salt 3 1 1 1 Wash the greens and cut into small pieces with kitchen scissors. Heat the bacon fat, vinegar and salt in a skillet, add greens, cover and cook at moderate heat until the greens are fcn ad (0 At TARGET University City 8020 Olive Road ONTARIO Lewis Clark 10223 Lewis Clark Blvd. Manchester 5835 Manchester Avenue ONTARIO Rock Road 7025 St.

Charles Rock Road TARGET Ballwin 511 Manchester TARGET Bridgeton 12275 St. Charles Rock Road TARGET Dunn Road 2677 Dunn Road TARGET S. Lindbergh 5252 S. Lindberg Road wilted. Serve at once.

Yield: 5 to 6 servings. Note: When gathering greens, it is important to pick greens before the yellow dandelion flower appears. After it n.7, i- has blossomed, the greens i i er i will be tough and bitter. Eat ing dandelion greens is a 1 I 1 frnMUl I A for r--'y the JlikMUm of traditional "rite of spring." ORANGE BAVARIAN CREAM 2 tablespoons unflavored gelatin 'i cup cold water 'j cup boiling water 1 cup granulated sugar 4 to 5 tablespoons lemon CAklt W' Corn Kina k. if: FRANKS 1 fMX 1 li-Sn REGULAR OR BEEF juice 1 cups orange juice with pulp 3 egg whites ii teaspoon salt 1 pint whipping cream, whipped Orange sections for garnish 1.

Soak the gelatin in cold water for 5 minutes, add the boiling water and sugar, and stir until dissolved. Add the lemon and orange juice and pulp; chill until gelatin is partially set; beat until foamy. 2. Beat the egg whites with salt until stiff; fold into gelatin mixture. Whip cream and fold it in.

3. Pour into wet mold and chill until firm. When ready to serve, turn out onto platter and garnish with orange sections, if desired. Yield: 5 to 6 servings. Note: This sweet gelatin mold is more a salad than a dessert.

It would make a good summer dish. cayenne pepper A little onion Juice, if desired 'i teaspoon salt 14 teaspoons baking powder 12 to 14 slices enriched white bread Bacon (optional) 1. Shave the cheese into small pieces. Heat the milk or cream in a double boiler, thicken with the flour and water mixture, and cook for 5 minutes. Add beaten eggs, cheese and seasonings; cook slowly until cheese has melt- Corn King 8TJA y3 COLO Corn King ask a dietitian A.C.

Byti Corn ECinej DFlAUi'ISeSIVfciGER A K2 BAKED BANANAS AND RHUBARB 2 quarts rgubarb cut In 2-lnch pieces 4 ripe banana? 1 cup brown sugar 4 teaspoon salt 2 tablespoons butter or margarine Ice cream, optional 1. Select tender rhubarb, wash well and cut in 2-inch pieces without removing red skin. Peel and scrape the bananas and split lengthwise. 2. In a greased shallow baking dish, place a layer of rhubarb, add the banana halves, then the remaining rhubarb.

Sprinkle the brown sugar and salt over the top, dot with butter, cover and bake in a moderate 350-degree oven for 20 minutes, or until the fruit is tender. Remove the cover and continue Should vegetables be purchased fresh? I have heard that canned and frozen vegetables have been robbed of their nutrients. Commercially processed vegetables are as nutritious as fresh vegetables cooked at home. Food containing vitamin will always lose some of this nutrient when exposed to heat, whether commercially processed or home cooked. To minimize loss of Vitamin (or other heat or water sensitive nutrients), use short cooking times and minimum amounts of water.

Ideally, the cooking liquid should be saved for soups and stews. Vitamin the major nutWent supplied by vegetables, if not destroyed by heat. WILSONS I -I Corn King 1 i i 2 i Lb. 1 1 I it w.rmmvmm mitrtvyw iwynw ftm -ivww jwKpvyrfaxmrxi I im -ii mirrr -nrri-mfi if ti" i.i uvMniHvnhnnmm r..