THURSDAY, DECEMBER 14, 19W Los Angeles Chef .Gives Receipe For Famed Macaroni Au Gratin Economy and macaroni go to-* tether, of, course. But macaroni dishes also belong In the (In* eating class. Francisco Carlos, noted chef at .the Town House in Los Angeles, •fides himself on his Macaroni au «rattn. It's rich and full bodied the way he prepares It. Here's his recipe. Carlos cautions homemakers not to top the dish with grated Parmesan cheese because it would brown too mdch be- lore the dish U done. rraaebee Carlo*' Macanni Ad Gratin (S-8 servings) One tablespoon salt. 3 quarts boll- Ing water, 8 ounces elbow macaroni, K cup flour, 1 quart hot milk, ',•• pound sharp v Cheddar cheese, '£ cup minced young onions, 2 teaspoons salt. Add salt to rapidly boiling water. Gradually add macaroni M> . that water continues to boll. Cook uncovered, stirring occasionally, until tender. Drain in colander In a -large heavy skillet, melt butter cr fortified margarine, stir In flour and let simmer for 10 minutes, stirring occasionally. Add milk, cheese onions and salt;_sfmmer 10 minutes. Add cooked macaroni to sauce and mix thoroughly. Place in moderate oven (350 Deg. F .) 20 minutes. Serve immediately. --> », H "w' s * won(ier tul suggestion for jithe buffet supper party. W Chilled Macaroni Ham Loaf (« servings) ' One tablespoon 'salt, 3 quarts boil ing water, 8 ounces elbow macaron 1 envelop unfavored ^gelatine 5 cup cold water. ?; cup hot water cup mayonnaise, 54 cup 5weet plck le relish, W, cups chopped cookec ham, 1 tablespoon minced onion 1 tablespoon prepared horseradish 1 tablespoon prepared mustard, teaspo-m, salt. ./ Add salt to rapidly boiling wa ter. Gradually add elbow macaron as water -continues to boil. Cool uncovered, stirring occasionally, un til tender. Drain in colander Soften gelatin in cold water Adi hot water. Stir constantly until dis solved. Combine remaining ingredi ents. Add cooked macaroni and mi thoroughly. Pour mixture into 9 5 x 3 inch loaf pan. Chill until firm Unmold on salad greens. Coffee Kuchen Adds Delight To Breakfast i, uchen Up wlth r ^W^P/D"? roff'el^^' 5 ''"°' .— with fruit, of course If use our recipe 'for coffee ku- • youll have a beautifully jiu .inexpensive nutrient- f.Y rt~™ •-™T nonf » t dry milk. Non- lat dry milk is especially convenient in making such hot breads as IK « f h h ' n t™™ li can te sifted together with the flour and These Are Days For Swiss Steak, Beef Supply Up st „" '?" da " for S " •teaks and pot roasts, stews and casserole dishes. The weather's get- rn» ( PP £ r and - the !U PP'y of beef cr«s"n mirket b steadily in- Much of thVbeef on the market these days Is of the lean type This is beef from cattle which has been ted on the ranges and prairies of ^*,.. w «t during the summ er fr, AJi" d has h " d llttle or no corn feeding. Because of the less expensive raising process. lean beef f* t f™ ss - fed beef differs from corn St'rT!? » Cf , '" that il Is ] «s'toe M i" ed ' " l!so '»<*! the fat "mar! bled throughout the lean whirh To"roVXa n ie'V UiCy """ t *" d " grass-fed beef ^Mns^ t °\ong slow cooking of braising and 5 ie W J ing to make it delfciotisly tender •nd p*itatflble r It's just the rh i for that next Swiss steak, stew" " Pot roast you're planning. DorTt, cook lean beef by broiling?, frylnB or roastlng-always use it In a dish thatRequires liquid and a tight cov er during cooking. Old Fashioned Tea Party Menu anniversary __ 0 f th^Boston ''rta be tea into to throw hy not tosj i have an c « a ew treat them to, regu- h t«i p . rly comp|8ete scones, and little cakes Bran Cir»m Sconn IK cups sltted Hour 4 lewpooru baking powder ',4 t««poon salt 1 tablespoon sugar !i cup ready-to-eat br»n U cup butter or margarine 1 regs W cup cream or top mUk ,51ft Hour with baking salt and sugar. Add bran, der In of eam . ran, a butter. Reserve small portion of egg while. Beat >walni n f «« ,nd »rtd to first mixture with cre Stir until dough t» formed Tow floured board, knead sliehtlv roll out to s inch thicknej In triangle shapes. Brush ... v.in.i^i^ onojjtjs. orusn egg white mixed with 1 teas water Crinkle wllh sugar nnd in hot oven <«0 ; ute*. and Cut with >poon about is m(n- PAIATE-PLEASING DISH is m»c»roal and on^e menu f*vo«l« U one of Chlc«*o'» most popojar Men Like Macaroni This Way Everyone seems to like macaroni products. Not only because they taste wonderful,- but -also because they are Inexpensive when It comes to feeding the family. Creamed Macaroni Gratin (4-6 servings) One tablespoon salt. 3 quarts boiling water. 8 ounces elbow macaroni. 4 tablespoons butter or fortified margarine, 2 tablespoons flour, 1 cup light cream. 1 cup milk. 1 cup celery, cut in match-like strips 1 .cup zucchini squash—cut In match- like strips. 'A teaspoon salt. 1 cup cooked tongue, liam or tripe—cut In strips, salt and pepper, parmesan cheese. Add salt to rapidly boiling water. Gradually add macaroni as water continues to boll. Cook uncovered, stirring occasionally, until tender. Drain in colander. In a saucepan, melt butter or margarine over low heat; /add flour and blend. Add cream and milk. Simmer until thickened, stirring constantly. Place vegetables in a small amount of salted water in saucepan. Cover and bring to a boil. Cook 2 minutes; drain. Combine cooked macaroni, sauce, meat and vegetables. Season to taste. Pour Into a 2-quart casserole. Sprinkle with cheese. Bake in moderate oven (350 Deg. F.) [or 30 minutes. Serve immediately. Macaroni and Tonrue Gratin (4-6 servings) One tablespoon salt, 3 quarts boil- Ing water, 8 ounces elbow macaroni, 2 tablespoons butter or margarine, 'A cup chopped onion, 1 rriedium- sized green pepper—cut into t'lin strips;-!. No.-2 -can tomatoes,-,!, cup cooked tongue, tripe or ham cut into thin strips, "l teaspoon salt. '.5 teaspoon pepper, parmesan chceje. Add salt to rapidly boiling wafer. Gradually add macaroni as waler continues to boil. Cook uncovered, stirring occasionally, unti tender. Drain in colander. In i heavy sWIIet. melt butter or margarine over low heat. Add otjlon aines'suioojusniu PUB jadrtad UMJS for 5 minutes. st:r in tomatoes and bring to simmering point. Pour over cooked macaroni. Add meal and seasonings to macaroni mixture Pour into individual casseroles Sprinkle with cheese. Bake In moderate oven (350 Deg. f.) (or 30 minutes. Serve immediately. French Frying Is New Sweet Potato Trick Try French fried sweet potatoes with winter meals. They are a different and delightful treat with ham, pork chops or pork sausages French frying is simple if a deep fat thermometer is used to measure he temperature ot the fat. Attractive and practical is a new fat ther- momeler made entirely o f stainless steel with a round, clock-like temperature face. To prepare, peel uncooked' sweet potatoes and slice into W-inch strips Soak in cold, salted water for about 20 minutes. Drain and dry between towels. Fry i n deep fat heated lo 365 degrees F. for about 4 minutes or until golden brown. Dram on absorbent paner and sprinkle with salt. Bacon, Canadian-Style Smoky Canadian-style 'bacon Is sure to awaken morning appetites To prepare^ place (he ..slices .in a frying-pan and cook slowly 1 , turning frequently, until lightly browned This takes frftm 6 lo 8 minutes Serve with fruit, French toast and >yrup. Finest and Whitest Granulated Sugar on the Market/ HENDERSON SUPERFINE SUGAR Hdn' smooth SYRUP'S SMACKIN' GOOD EATIN'!" Thi> syrup (rive* yoi old-plantatioi flavor . . . plus FOOD IROM ..needed for red blood! BRER RABBIT BLri'HEVlLLB. (AM.)' COUHnnH R/se and Eat! Give Husband Real He-Man Breakfast Dish A "rise ind shine" breakfast nukes your•day a who)* lot happier and more productive, too. RfMarch hai •hown thai a h«*rty br**k(Mt In. eluding protein foods give* a teiu« of well-belnt throughout the entire morning. It may »v*n hav* a betr- ing on the way one feck throughout the who)* day. In many families breakfast his become "the forcotUn nw*l", one which consists of wishing down a doughnut with t cup of coffee, Skimpy breakfast* can came fatigue and often Irritability, specially during the late morning hours. A real breakfaat Include* protein foods such as bacon, ham, sausage* and eggs. These should be supplement«d by fruit, cereal or bread (or both) and, of course, a beverage, in planning nutritious breakfasts, it's a good | d( . a ^ nBve han() . a list of breaklatt meals, cereals, fruits and breads. Then at a quick glance, you can plan a breakfast menu that's Interesting, and you can have a different one for every day of Ihe week. For economy's sake, choose frulU In season and other foods which are plentiful. 1. Sausage links with waffles and spiced applesauce. Hot spiced applesauce is mighty delicious served on top of waffles (ako with spoon bread and fried cornmea) mush). Kor quick family service, you might prepare the waffle batter the night before and store in the refrigerator. Or use a packaged mix. When breakfast time rolls around, place sausage links in a cold sBUet tno. cook over low heat for 12 to 15 minutes, pouring off fat u it accumulates Never cook qukkly as this Is likely to burst the skins; also do not prick •kirn be/on eooUrtt. Make wa«k« »t the table tod e*rve with hot iplced applesauce. ' To prepare sauce, add 1|| teaspoon cinnamon and a pinch of cloves to • can of appl»sauce. Color a delicate pink with a few drops of red rood coloring and heat. 2. Bacon wllh pineapple French toast. The secret of cooking bacon «> that it is evenly crisp is to cook It slowly. Lay the UJiseparaled slices |n a cold skillet and pan fry over low heat. The bacon slices will separate as they cook. If you like extra .crisp bacon, pour off the fat as It accumulates. Drain oacon on absorbent paper and keep In 'a warm Place. Pry French toast In bacon drippings, also pineapple slices, If desired. To make French toast which i« a little different tasting .use pineapple juice or pineapple syrup Instead of milk. M»e»ppte French Total J eggs 1/2 teaspoon salt 3/3 cup sirup from canned pineapple 4 slices pineapple 5 to « slices day-old white bread For French toast do not use thin we extend our GREETINGS to A. L. Richardson Grocery & Mkl. L K. ASHCRAFT CO. "Distributors of Puri-As-Snow Flour" sliced bread. Combine e»s, salt and Pineapple sir,,,,. Pour into shallow oo»i or pie pan. nin hr««H .ii,.. c *»t«r, add only about K eup. Cover the pan tlshtly »nd let th« cubes ., - tii ilJhtiu I ln bac< ? n dr| PP' n «« until lightly browned. «frve« 3 to 4. .,*' Pl J. cdlh »»i slice arid scrambled '« 5 '. , s '«h '«t edge of htm slice •ud bi-oll or )«n fry. Uncooked ham *'!' r . e . t > ul " * IHtle lonser cooking » L w^V",',' "***-*•<**> type. In joouble boiler cook the scrambled e«B5 so (hat the mc»t will be ready to eat at about the same time. For *n Inlcrrstlng flavor note, center the CSBS with some strawberry pre- Braise or Stew Those cubes of meat usually prepared as a stew ma y be braised too Drown them thoroughly, then con- rary to cooking as » stew, where inejiieat Is-complctely covered with simmer until Under. Cub« of beef . — . „ , x w ^ jiuura cooKing time, Veal and lamb require *U«hlly less cooking time. FOR A T»EAL FIESTA -A^EXICAN STYLED SERVE THE DINNER' DEAIOFCHIU ANt> TAMAUS Y«I TIKI A.L. Richardson Grocery & Mkt. Johnson Block Co. Blocks — Culvert* — Concrete S. Highway 61 *****"***"•! 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