Four New Dishes For The Fourth, p. 3

Four New Dishes For The Fourth, p. 3

"Most people can’t be independent on Independence day - but Americans can. Boys on the firing line, girls in the canteens, men in the shops and we women in our kitchens are all doing our share to retain our independence
Say, women! How about serving four or five new dishes on July 4th? Make your meals attractive because they are “different.” Here are some suggested:
Ham Hock with Limas
2-lbs. Cut of ham at hock joint, or a knuckle
3 cups of Limas
Boil ham until nearly tender.
Add cooked Limas and cook together for 15 minutes. Serve with harvard beets or cooked cabbage.
Beet and Orange Salad
6 medium-sized boiled beets
2 oranges
5 tablespoons mayonnaise
3 tablespoons minced onion
Lettuce
Chill beets and scoop out centers: Remove sections from oranges, dice, drain and mix with onion. Fill beets with this mixture and serve on crisp lettuce leaves topping with mayonnaise. Serves 6.
Holiday Cheese Tray
You can be generous with holiday hospitality without cutting into your precious sugar ration if you set up a help-yourself cheese tray. Such a favorite dessert cheeses as Brie, Gouda, Camembert and Lielerkaous cheese are all available with made-in-America labels. Flank four cheese tray with crackers and sliced bread, and an array of condiments, as well as a salad bowl stocked with lettuce, sliced tomatoes, sliced onions, and cucumbers. And don’t forget an assortment of cocktail cheese spreads in 5-ounce reusable glasses. There’s a Blue cheese type in those cocktail cheese spreads - to take the place of Roquefort, a war casualty - as well as Limburger, a sharp American relish, pimento, olive pimento and pineapple. The latest flavor addition is a smokey cocktail cheese spread, which suggests the flavor of hickory smoke.
Rennet-Custard for the Fourth of July
2 cups milk, not canned
1 package vanilla rennet powder
Candied cherries
Set out 4 or 5 individual dessert glasses or custard cups. Warm milk slowly, stirring constantly. Test a drop on inside of write frequently. When COMFORTABLY WARM, (110oF.), not hot, remove at once from heat. Stir contents of package vanilla rennet powder into milk briskly until dissolved - not over one minute. Pour at once, while still liquid into individual dessert glasses or custard cups. Do not move until firm - about 10 minutes. Chill in refrigerator. [sic] before serving, garnish with stars made by laying together diamond - shaped pieces of candied cherry.
Serve with firecracker cookies made as follows: Shape chilled soft cookie dough on a floured board into a roll about 1 inch in diameter: cut off slices about ¼ inch wide and roll these into firecracker shapes, using fingers. Insert a piece of coconut in one end for a wick: brush top with unbeaten egg white and sprinkle with red sugar. Bake 12 to 15 minutes in a moderately hot oven. Serves 4 or 5.
Le Frappe
Vitamin-filled fruit juices make healthful, frozen desserts for summer menus. Pineapple juice, which is a good source of vitamins B and C. combined with orange and lime juices, also rich in vitamin C, makes this refreshing dessert.
½ cup strained honey
1 cup hot water
1 cup orange juice
2 cups canned unsweetened Hawaiian pineapple juice
4 tablespoons lime juice
2 egg whites
Blend honey and hot water. Stir in fruit juices. Chill. Freeze to a stiff mush in tray of mechanical refrigerator. Turn mixture into a bowl. Beat until smooth with a rotary egg beater. Fold in egg whites which have been beaten until stiff but not dry. Return to tray and freeze until firm.
Yield: Eight servings.
If a sweeter sherbet is desired, use three-quarters cup honey."

Betty Barclay

Arkansas State Press

1942-6-26