Chicago Tribune from Chicago, Illinois • 35

"71 THE WEEKLY ILLUSTRATED HASH AU GRATIN IS EASY TO MAKE MDT TEMPTING I 33 on GfJGOu II SEE PAGE 4 i 1959 by The Chicago Tribune 3 I The best values for the ivecU-eml in Chicago stores Want Ads in This Section I el Wid-i VTeatest newspaper Friday, May 15, 1959 Part 3-Pag a Brunei Party I ideas e' Favorite Way to Entertain I Winn iiiHiMW BY MARY MEADE A BRUNCH is more than a breakfast, less than a lunch. It's an excellent way to entertain distinctively in small ters. It's a casual and intimate affair usuaEy, for no one is rushed; there is little fussing and the host and hostess enjoy their party as much as the guests. Brunches have been a favorite way of entertaining almost at the minute of greeting each guest. Wait breakfast or 1 a comers, if you think you should, but be sure that early arrivals have a glass of fruit juice or the hot coffee first thing to tide them over thru those few.

minutes of waiting, which may seem interminably long to them. Here are menu ideas; se- ML JJiv.) mint and garnished with a sprig of fresh mint; fresh sweetened raspberries or strawberries in a sherbet glass with sour cream or whipped cream topping. HOT ENTREES Casseroled brunch eggs illustrated on this page, scrambled eggs on shirred-ham slice; cream chicken livers on toast; creamed chicken and hard cooked eggs on waffles; pineapple topped ham loaf sliced and served with minted peas; finnan haddie souffle with fresh asparagus; cheese souffle with pork sausage links; rolled pancakes filled with creamed ham or chicken no other bread; shirred eggs served with help yourself meat tray sau-teed lamb kidneys, broiled bacon, pork sausage links. HOT BREAD Strawberry fins illustrated on this page, corn muffins, sticks, or thin corn bread; toasted sweet rolls; cinnamon toast; French toast; scones; streu-sel coffee cake; Swedish tea ring; baking powder biscuits with creamed honey butter; pecan rolls; Danish pastry. -y' ix vi yy yy-yyyyyyyyyy yy.yy.

Dy career girls for years, and recently, mothers of lect one item from each large families have adonted SrouP ana aaa coiiee iur a. brunch menu: -4 'v. FRUITS Fresh melon wedges with lemon or lime; melon ring filled with raspberries, strawberries or blueberries; sliced fres pineapple sprinkled with sugar and garnished with a few ripe strawberries or a r-ries; prunes plumped in the morning party, not only to entertain friends, but to celebrate graduations, birthdays, and other family get-togethers. Tho relatively few dishes are served at brunch, the variety of possible combinations is almost endless. A glass of chilled fruit juice or a small cup of coffee is a good idea as a '11 sherry and broiled with a bacon wrap; ring of sliced fresh oranges topped with breakfast beginner, and es pecially so if it's introduced a sprinkling of chopped Pink and tender are these hot muffins, made in the usual manner except that sweetened strawberries are used in place of liquid.

Prepare them according to the recipe below. STRAWBERRY MUFFINS Makes one dozen 1 tgg, slightly beaten 1 cup crushed sweetened strawberries V4 cup melted butter or margarine 2 cups sifted all purpose flour 3 teaspoons baking: powder 2 tablespoons sugar teaspoon salt TT TV W. Ji Jl DL 1.1 jijj ia.uu.jii WM8WMM.Mi,iiw.,yiii.ii.uiianiwwwiw.., nui. uiiiiuiiim Sift flour with baking powder, sugar, and salt into bowl. Add beaten egg to berries and blend.

Make a well in the center of the dry ingredients and pour in egg-berry mixture. Stir, don't beat, until flour is barely moistened. Now add butter and stir barely enough to blend. The batter should look not smooth. Fill greased muffin pans full.

Bake at 400 degrees for about 20 to 25 minutes. Serve hot. i HI) Casseroled brunch eggs combine crabmeat, mushrooms, and deviled eggs with a smooth and rich cheese sauce. For easier service, you cook them in a large casserole. Here's recipe: v' '''li'' i A s.r...

iyyyyy-yyyy CASSEROLED BRUNCH EGGS Four servings Sauce: Vis cup crabmeat Vi pound mushrooms, sliced J4 cup butter or margarine 6 hard cooked eggs Mayonnaise Yi teaspoon prepared mustard Salt, iwkkw 2 tablespoons butter 2 tablespoons flour milk cup grated cheese Salt, pepper Minced herbs r'y 1 tablespoon minced herbs chives, tarragon, parsley "cook crabmeat and mushrooms in butter for 5 minutes. Spoon equal portions into well greased individual casseroles. Halve eggs crosswise; remove yolks, mash and mix with a little mayonnaise, mustard, salt, pepper, and minced herbs. Refill egg whites with mixture and place three halves in each casserole. Cover with hot cheese sauce made by melting butter, blending in flour, and milk.

Cook, stirring constantly, until thickened and smooth, then stir in cheese, salt, and pepper to taste. Sprinkle with more minced herbs and bake at 425 degrees for 10 minutes. Assorted fresh fruits are excellent choice for brunch. Here, cream cheese stuffed cherries are piled in a melon basket and surrounded with melon balls, grapes, and strawberries for a delightful spring time dish. TRIBUNE Photosl This hostess, who has planned a brunch menu around pineapple topped ham loaf, slices the loaf for buffet service.

She uses cooked ground ham, bread crumbs, seasonings, eggs. 1 DESSERTS ADD A SWEET NOTE AS A GRAND FINALE wjw A II 1 1 iwiiwuiini ii 1 absorbed, fluffing occasionally with a fork. Meanwhile, drain an 11 ounce can mandarin oranges. Combine cup cointreau or orange curacao, cup light corn sirup, and Vz teaspoon salt in a saucepan. Heat thoroly, then dissolve 1 package orange-flavored gelatin in the hot sirup.

Add the mandarin oranges and heat slowly, stirring occasionally. t. juice in an electric blender put thru a sieve' if blender is not available. Stir in teaspoon powdered ginger, cup toasted coconut, and cup rum. In a double boiler top, blend together Vz cup sugar and 2 envelopes plain gelatin.

Then add the reserved peach juice, and heat over boiling water in double boiler bottom, stirring constanly, until gelatin dissolves. Chill the mixture until it reaches the consistency of unbeaten egg whites. Combine cup water, 1 tablespoon sugar, and Vz cup dry nonfat milk in a small mixing bowl. Beat with electric mixer at high speed for 6 minutes, or until stiff. Fold the gelatin mixture into the whipped milk mixture, along with the peach puree.

Pour BY MORRISON WOOD THAT manifold gastronomic delight, dessert, is somewhat of a Johnny-come-lately in the recorded history of eating. I believe most people desire a sweet finale to their meals. Recently I came across two desserts that really grace all the feasts. The first is a ginger peach chiffon pie. For the crust blend together thoroly 1 cups ginger snap crumbs about 22 two-inch diameter cookies, cup butter, softened, and cup sugar.

Firmly pack this in an even layer on bottom and around the sides of a 9-inch pie plate. Then place in refrigerator. Puree 1 cup canned peach slices, drained reserve 3A cup of this into the' pie shell, and chill until firm, about 2 hours. The second dessert is equally unusual and intriguing Mandarin rice, flambe. Combine xh cups milk, Vz teaspoon salt, 3 tablespoons sugar, teaspoon FOR MEN ONLY powdered cinnamon, and 1 cups packaged pre-cooked rice in a large saucepan.

Bring to a full boil, uncovered. Add Va cup seedless raisins, cover, remove from heat, and let stand about 5 minutes until most of milk is I 'V 3 i i 1 I i Form the prepared rice into balls by pressing into an ice cream scoop, or by hand, and place into serving dishes. Pour 2 ounces brandy, heated, into the center of oranges in sauce. Allow to heat without stirring, then light. Spoon the flaming oranges and sauce over the rice balls.

This serves 5. Morrison -Wood says most people desire a sweet finish to their meals and offers two delectable desserts which really grace all the, feast. TRIBUNE Fbotol 'ii ti WWWOTdSKWKflW- I i i ju.i...