St. Louis Post-Dispatch from St. Louis, Missouri on July 28, 1958 · Page 10
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St. Louis Post-Dispatch from St. Louis, Missouri · Page 10

St. Louis, Missouri
Issue Date:
Monday, July 28, 1958
Page 10
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ST. LOUIS POST-DISPATCH GENERAL NEWS FOOD NEWS MONDAY, JULY 28, 1958 PART TWO PAGE ONE MOM DAY FOOD SECTION RECIPES FOOD ADS Pancakes, Cherry Sauce Piquant ' ' .';;.' : -t;. 1 ..... ..' " r-.i-nwiM, i ii i .. j y m . j ; w i , . , - . . A 1 miiiiiii V - --?"V:& A Tahitian Feast In Heart of Manhattan By PADDI.E- t PADDLEFORD A Brunch Is Easy On Hostess, Fun for the Guests By DOROTHY BRAINERD Post-Dispatch Food Editor INFORMALITY IS the key word of summer living and especially of summer entertaining. It's more fun for hostess and guests when the tempo of a party is relaxed and easy; when sports shirts and shorts are the "uniform of the day." One of the most pleasant forms such casual gatherings can take is that of brunch. True, many authorities on etiquette object violently to the use of that word "brunch," but what better one to describe that wonderful, late-and-hzy meal that doubles as breakfast and lunch. It's a time that Is set aside from the bustle of everyday living, a bisurely time when one rule is strictly enforced, the rule against rushing. This is an excellent way in which a working wife or a career girl can repay her social obligations. It's far easier to entertain on a Saturday or Sunday morning than after a hard day at the office. Remember that the rule against rushing applies to the hostess, too, so in planning both menu and service be guided by the motto, "Keep it simple, and keep it gay." Colorful paper plates and napkins fit right into the casual air of the occasion; the menu should be one that is easy to manage. And don't scorn the use of uch convenience foods as canned or frozen juices, package mixes for hot breads, or , brown-and-serve rolls. - , One other reminder; this is the time to make full use of your chafing dish and such appliances as electric waffle iron, fry pan, toaster and coffee maker. There is one pitfall of which to beware when planning a brunch; do be careful that the menu isn't too sketchy. This one meal takes the place of two, and late-morning appetites are hearty; even the girl who has nothing but fruit juice and coffee during the week will welcome meat and eggs at a weekend brunch. What to Serve? What to serve? A fruit drink of some sort, or fresh fruit arranged with flair. For buffet service, you might offer an assortment of fruit juices includ-cranberry, pineapple, grape ; "d some of the blended juices ; ? well as the customary i ange, grapefruit and tomato juice. Grapefruit shells filled wilh orange and grapefruit sections and garnished with a sprig of mint make a pretty way to start the meal, or try a compote of chilled melon balls including watermelon, honeydew and cantaloupe. Or make individual kabobs of berries and wedges of fresh peaches and melons. Some sort of hot bread is a "must"; an assortment is better. Perhaps you will decide to feature pancakes or waffles; perhaps the buns will merely play a supporting role to the main course. Fruit muffins, cinnamon buns, toasted English muffins, hot biscuits and weet rolls are all possibilities. A coffee cake, fragrant and warm from the oven, is a sure success. Do you pride yourself upon your omelets? This is the time to show them off; try the chef's trick of making them to Older right before the eyes of the guests, offering a choice of several mixtures prepared beforehand to top the airy concoctions. If you are using a chafing dish, you might serve chicken a la king, colorful with bits of pimiento and crunchy with slivered almonds, or creamed chipped beef made extra-rich by the addition of egg yolk to the sauce. Your choice for the main course will depend to a great extent upon the number of guests you are serving. Possibilities include French toast with bacon or Canadian bacon, shirred or scrambled eggs, broiled ham steak with glazed apples or with a peach half filled with currant jelly, chicken livers, or little sausages. Nice idea and easy to handle If you are having a fairly large group: a grill of bacon, thin slices of ham, little sausages and chicken livers. THE WAIKIKI Wake -up Brunch is typical of the Islands easy way with food. New idea: Sherbet served for first course, in lieu of fruit or juice. (This one is made with canned tropical punch to give it authentic Island flavor and rich, rosy color.) Brown-and-serve rolls are brushed with maple-blended sirup, then topped with a sprinkling of chopped nuts before heating in the oven. The main course is a handsome platter of baked whole bananas and thick ham steak, to be cut into individual portions and served with the bananas. The bananas, which add that party air to the platter, are easily prepared with a glaze of maple-blended sirup and tender-thin flaked coconut. Baked Bananas Oahu With Coconut, Six ripe bananas. Three tablespoons melted butter or margarine. Three - fourths cup blended sirup. Three -fourths cup tender-thin flaked coconut. Peel bananas and place in a well-greased baking dish. Brush thoroughly with butter or margarine and sirup. Sprinkle bananas with coconut. Bake in a 450 degree oven eight to 10 minutes, or until bananas are easily pierced with a fork, Serve hot with sirup. IF YOU REALLY want to please your guests, serve them pancakes thin rolled pancakes' with spiced tart red cherry sauce and a platter of small sausages, ham or bacon. The cherries underscore the bland flavor of the pancakes, and add tang without too much sweetness. Since pancakes can be made only a few at a time, roll them up quickly and place them rolled on a platter in a very slow oven. When all are finished take out the platter, cover the pancakes with the piping hot cherry sauce, and serve an extra bowl of cherry sauce, Cherry Sauce Piquant. Four teaspoons cornstarch. One-fourth cup sugar. One-fourth teaspoon salt. One-eighth teaspoon ground cloves. One-half teaspoon dry mustard. One can (one pound) red sour pitted cherries (water pack). One-half cup water. One - fourth teaspoon red food coloring. Mix together cornstarch, sugar, salt, cloves and dry mustard in saucepan. Drain cherries; stir liquid into cornstarch mixture with water. Place over moderate heat and cook, stirring constantly, until mixture comes to. a boil. Boil one-half minute. Remove from heat; stir in red food coloring and cherries. Yield; Two and one-half cups. You won't go wrong with this menu: Fresh Berries and Cream. Devil-Scratii'uled Eggs on Toasted English Muffin. . Grilled Canadian Bacon, Assorted Jellies. Late-aiuLLazy Ureal: fust in the Uachyard If you have a backyard, you have an ideal spot to serve a late-and-lazy breakfast on Saturday or Sunday morning. The menu shown here, planned for ease of preparation and service, includes Banana Split Muffets, Blueberry Pancakes, Bacon Strips with maple sirup, and hot coffee. Two tablespoons chopped One teaspoon salt. chestnuts; mix lightly. on'on- . , t Dash pepper. Combine eggs. salt, pepper Two tablespoons butter or Two teaspoons soy sauce. an(j soy saUce, beating slightly, margarine. Cook onion in butter until Pour over bean sprouts and One can bean sprouts. tender in large skillet. Drain chestnuts. Cook over low heat One-half cup sliced water bean sprouts thoroughly and on grill, stirring occasionally chestnuts. add to the onion. Add water until eggs are set. CLEMENTINE FORD T New York H'n'il Tr. I tin Pmt Pupurh Signal Disr.a rrh. COME TO OCR PARTY. Come to a Tamaaraa as given 2000 miles beyond Hawaii in the South Pacific on the Island of Tahiti below the equator. story of Ta- S hitian feast we attended last week, setting. New York City in the ivy green gardens of St. John's Church in the Village. The flower decked table was shaded by Trees of Heaven no coconut palms or bread-fruit trees nodding to the gentle trade winds. But Ramine, the beautiful young dancer who was our hostess, 1 was as truly Polynesian as the white gardenia pinned in her hair. The food was the authentic feast fare of "The Happy Islands" prepared in a day long cooking bout by Ramine and her foster mother, Mrs. Prudence Allan. Ten dishes ranged the long table in hnlp-yourself style to tempt the 20 guests into over-fating. Yet Ramine was regretting there hadn't been time to make twice the number. No Tamaaraa at home, she explained, would be worth the name with fewer than 20 offerings. Prudence Allan, born in Chicago, who, with her husband, a commercial photographer, has lived in Tahiti for 16 years, brought Ramine to the States. Both she and her daughter, loving to cook, planntd this typical native feast for new found friends. Marinated FUh. Raw fish, we liscovered, tastes better than it sounds. Eia Ota was the appetizer, the fish cooked "by the action of a lime juice marinade," Mrs. Allan allows one-half pound of fish per person, black bass in this instance but other fish would do as well. The bass was filleted, skinned and boned, then cut crosswise in one-fourth inch strips. For each three pounds of fish three teaspoons of salt was sprinkled and lime juice added to cover. This is to stand at least two hours, stirring occasionally so the marinade can do a good job. When fish is tenderized, drain, add one medium onion chopped, one green pepper chopped, two fresh tomatoes cut in small dice. When ready to use drain fish again and pour over coconut cream, at least one cupfull. Arrange on platter and garnish with a part of the chopped vegetable and two hard-cooked eggs cut in eighths. Talking to Mrs. Allan, we discovered she doesn't approve of the "cream" recipe as given here, made with shredded packaged coconut. At home she does it the real way and the flavor is superior. For one cup of coconut cream she figures (Continued on Next Page.) maple- ' 1 : Waihiki Wake-up Brunch A thick him steak ind baktd bananas, given i party air with a maple sirup glaze and topping of tenrler-thin glazed coconut, bring a bit of the Islands flavor to this brunch menu. Brown-and-serve rolls are brushed with maple sirup and topped with a sprinkling ol chopped nuts, then heated. Surprise note: sherbet, garnished vrith a hall-slice ol pine-apple, served lot the lirst course. ' Coffee. Here's how to do the eggs: Devil-Scrambled Eggs with Grilled Canadian Bacon. Fully cooked Canadian-style bacon, sliced. Eight eggs. One-half cup milk or light cream. One-half teaspoon salt. One-half teaspoon dry mustard. One-half teaspoon Worcestershire sauce. Toasted English muffins, buttered. Shredded sharp Cheddar cheese. Chopped chives. Pan-fry or grill Canadian bacon slices in a little butter or margarine until bacon is lightly browned on both sides. Re-move from pan and keep warm. Beat eggs slightly with cream, salt, mustard and Worcestershire sauce and add to hot butter in skillet. Cook over low heat until eggs are light and fluffy, lifting mixture from bottom of pan with spatula as eggs cook. Heap eggs onto four muffin halves and top with shredded Cheddar cheese and chopped chives. Serve with remaining halves and the grilled bacon slices. Yield: four servings. If you have a backyard, you have an ideal place for a brunch. This menu was planned so that the food would be simple, quick to prepare, and easy to serve with as few trips as possible from the kitchen. Banana Split Muffets. Blueberry Pancakes. Bacon Strips. Maple-blended Sirup. Coffee or Milk. The banana splits are simply bananas served with shredded wheat biscuits and either cream or whipped cream. While they are disappearing, the blueberry pancakes can be baking on the griddle over glowing coals. They are made by the shaker method, the batter simply poured from the shaker to the griddle then sprinkled generously with blueberries. Blueberry Pancakes. One cup milk. One egg. One cup pancake mix. One tablespoon melted butter or liquid shortening. One-half cup blueberries (fresh, canned or. frozen), drained. For the pancakes, place milk, egg, pancake mix and melted butter in shaker or glass jar. Shake vigorously 10 to 15 times or until batter is fairly smooth. Pour about one-fourth cup batter for each pancake onto a hot, lightly greased griddle. Sprinkle each pancake with blueberries before turning. Bake to a golden brown, turning only once. Serve with butter and maple sirup. Here's another menu for a backyard brunch: Chilled Melon Quarters with Sliced Berries. Grilled Canadian Bacon. Scrambled Eggs Oriental. Coffee Cake. Hot Coffee. Prepare chilled fruits In the kitchen and carry them to the patio table on one large tray. While the slices of bacon are frizzling on the grill, prepare the Scrambled Eggs Oriental. (You may find it simpler to prepare the egg mixture at the kitchen counter, then take to the grill.) Scrambled Eggs Oriental. Six egjj. FOR If OUR BEDROOM pwT,. A TELEPHONE JJ Wii 1 Li ' 1 I I HI Mill II 1..U I l- I 111 Y rH'i''i''y ? i''?' fri'H T '"fTT'P i TTn i i" f Tf f 1 TT TV ITH fl I ghthearted colors. Formal colors. Charming colors. Warming colors. The choice is yours when you select a pleasing new color telephone for your bedroom. Truly, this is the "decorator touch." Color phones come in Moss Green Ivory Aqua Blue Rose Pink Light Beige White Light Gray Pastel Yellow Cherry Red. Take your choice for $10 (a one-time charge) plus installation and usual monthly rate. Space-saving wall phones come in Ivory Light Beige White Pastel Yellow Most Green Light Gray Cherry Red (jj) to order Call Logan 1-9800 or ask any telephone service man w. 'X if es v

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