The Miami Herald from Miami, Florida on April 24, 1958 · 63
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The Miami Herald from Miami, Florida · 63

Publication:
Location:
Miami, Florida
Issue Date:
Thursday, April 24, 1958
Page:
63
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’ Awft45ia jfjjSwr&fcwrBi SusiS4agriaaai AaSfckaimrti Mt&ftSii JLmIm TTr" w i $h t iHtami j&cralb sjf or and iriiw "T about BETTER LIVING Section E Thursday April 21 1938 Hwi fwmi rfn fUfj si T?"T fW(A Tune Hew By Jeanne Voltz Herald Homemaking Editor Warm sunny days are here again to the delight of South Floridians who cherish the relaxed mode of life such days bring Even parties are easy going more fun than trouble A brunch fits a lazy warm day as if it were designed for it Brunch food is more simple than food for the best bib and tucker parties of the Season lhat little preparation is required can be done early in the day What is a brunch? hostesses ask The Herald homemaking department A brunch is a cross between breakfast and lunch Guests are invited for noon or a half hour earlier or later Or they may be asked to come after church if the brunch is on Sunday A brunch menu borrows some from breakfast some from luncheon Egg bacon ham or sausage may be the main attraction Or the main dish may be more on the luncheon line — creamed chicken on waffles sauteed chicken livers with mushrooms Fruit may be served for brunch but not always You’d never serve salad for breakfast but for brunch j es Vegetables may show up at brunch But “brunch stops a shade short of lunch since dessert is rarely served Brunch food can be different but deceptively easy to fix CHOOSE a brunch menu with your own time talent and the number of guests you'll have in mind If you plan last minute dishes make them quick and easies Serving time confusion can be avoided by doing as much beforehand as possible — breaking eggs for scrambling and then refrigerating them measuring dry ingredients ready to mix for biscuits Some dishes are do-it-aheads — creamed eggs and mushrooms A salad can crisp in the refrigerator until ready to toss with its dressing Relishes jams and other oddments can be in their serving dishes ready to whisk to the table at the last minute Any table cookers you have come in handy for a brunch A waffle iron toaster automatic fry pan or table broiler cooks on the scene keeps the hostess with her guests too But if 14 people are coming to brunch borrow an extra waffle iron toaster or whatever cooker you use Otherwise you will not be able to keep up with the demand You'll find brunch food less expensive than most other party food No steaks or big roasts you see Sunday Buffet Brunch — Soup in Cups Waffles and Sjrup Cranberry Relish and a Two-Toned Salad Sunday Buffet Brunch Serve brunch at the most pleasant place around the house — porch patio or arourd the pool Set the table attractively for buffet or sit-down service whichever you prefer And you’ll have as much fun as your guests Recipes for this first brunch are about as easy as you could find — a quick heated soup combination waffles mixed in a shaker a relish you can mix the day before and a crisp green salad with blue cheese dressing Asparagus-Celery Soup Drink 1 10 2-ounce can condensed cream of asparagus soup 1 10' 2-ounce can condensed cream of celery soup 12 soup cans milk or water Celery leaves Chopped parsley or chives Blend soups Stir in milk or water Heat but do not boil Serve in mugs (saves washing soup spoons later) At serving time float a celery leaf and sprinkling of parsley or chives on each cupful Makes 4 generous servings i Orange Waffles 1 cup milk 1 egg 3 tablespoons oil or melted shortening Grated rind of 1 orange 1 cup packaged pancake mix Place milk egg shortening and grated orange rind in shaker or glas jar with tight fitting cover Add pancake mix and shake vigorously 10 to 15 times or until batter is fairly smooth Eake in hot Asparagus-Celery Soup Drink Orange Waffle with Maple Blended Syrup Cranberry-Citrus Relish Gourmet Salad with Blue Cheese Dressing waffle iron until steaming stops Serve with maple-blended syrup Makes 4 servings Cranberry-Lemon Relish 1 l-pound can cranberry sauce (jellied or whole berries) 1 lime or lemon Break up cranberry sauce with fork Wash lime or lemon well and cut into very thin slices discarding end slices Cut each slice into quarters Fold into cianberry sauce Let stand in refrigerator overnight or longer Makes 2 cups Gourmet Salad uith Blue Cheese Dressing 12 cups coarsely torn lettuce 1 2 2 1 cup coarsely chopped cabbage tablespoons bleu cheese salad dressing cup coarsely torn water cress cup coarsely torn spinach cup snipped chives tablespoon bleu cheese salad dressing red pepper rings tablespoons chopped anchovy to 2 tablespoons crumbled blue cheese (if desired) Toss lettuce cabbage and 2 tablespoons salad dressing together in bowl Toss water cress spinach chives and 1 tablespoon salad dressing together in another bowl Arrange the two mixtures in alternate rows in salad bowl Place pepper rings on salad and fill with anchovies Sprinkle salad with bue cheese Makes 4 servings " Lazy Day Brunch If you make the creamed eggs an hour or so before guests arrive keep them hot in a double boiler Plan extras on the deviled ham biscuits — or make some plain biscuits to serve 'with jam or jelly if you like Creamed Eggs and Mushrooms 3 tablespoons margarine or butter 3 tablespoons flour 1 3-ounce can sliced mushrooms Milk 14 teaspoon salt Dash pepper 6 hard-cooked eggs quartered Melt margarine and stir in flour Drain mushrooms saving liquid Add enough milk to mushroom liquid to make 12 cups Add to flour mixture all at once Cook over moderate heat stirring constantly until thickened and smooth Add salt pepper dggs and mushrooms and heat through Serve over Deviled Ham Biscuits Makes 6 servings Poolside Brunch ' Pizza for brunGh? It's a bright idea if it is a sausage pizza mildly seasoned The creamy scrambled eggs are flavored just so with chive cream cheese - Brunch Pizzas 4 English muffins 8 slices tomato or 2 cup tomato paste 2 teaspoon salt 1 8 teaspoon pepper 2 pound (1 cup) pork sausage meat Slice muffins in half Place a tomato slice or 1 tablespoon tomato paste on each muffin half Sprinkle salt and pepper over tomato Top each muffin half with 2 tablespoons sausage meat Place in a shallow baking pan Broil under hot broiler heat for 10 minutes Serve at once Makes 4 servings Chilled Orange Juice Creamed Eggs and Mushrooms on Deviled Ilam Biscuits Spiced Crabapples Asparagus (Cold or Ilot) 2 3 i Deviled llam Biscuits cups sifted flour teaspoons baking powder teaspoon salt 1 cup margarine or butter cup milk 3-ounce can dev iled ham Sift flour baking powder and salt together Cut in margarine Add milk and mix lightly Turn dough' out on floured cloth or waxed paper Roll out 2 inch thick Cut 12 2’ 2-inch rounds Press thumb in center of 6 biscuits to form a hollow Fill hollows with deviled ham Top with remaining 6 biscusts Bake in a hot oven (425 degrees) 12 to 15 minutes Straw berry -Pineapple Compote Brunch Pizzas Chive Cheese Scrambled Eggs Grits Butter 12 1 i 2 l ’ Chive Cheese Eggs egg ’ teaspoon salt teaspoon pepper cup milk 6-ounce packages chive cream cheese cup ( 2 stick) butter or margarine Break eggs into bowl Add salt pepper and milk Crumble cheese into bowl With fork beat just enough to blend Melt butter in 10-inch -skillet tilting so bottom and sides are well coated When hot pour in egg mixture Cook over low’ heat it gjrjii jlVii Ai Ol i I4ur i iflTii ! ll1t1 Inline rflwi ’flu Tn i ?' 4um AJ ' t ft t J l t J

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