{ title: 'Tupper Lake free press and Tupper Lake herald. (Tupper Lake, N.Y.) 1937-current, September 30, 1937, Page 18, Image 18', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn84031109/1937-09-30/ed-1/seq-18/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn84031109/1937-09-30/ed-1/seq-18.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn84031109/1937-09-30/ed-1/seq-18/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn84031109/1937-09-30/ed-1/seq-18/ocr.txt', label: 'text/plain', meta: '', }, ] }
Image provided by: Northern NY Library Network
12 TOWN WEEKLY MAGAZINE SECTION BOSTON BEANS AND BROWN BREAD ARE IN PERFECT HARMONY BREAD^RVMB CHEESE CAKE This delicious cheese cake is easy and inexpensive to make. To make the pastry, soften \\ cup butter and rub into 1 tahtespoon sugar and 1 CM;; of fine, (fry. bread crumbs. Pat the mixture firnih/ against the bottom and sides of a well buttered 8 tm-h pie pan. To make tht filling, mix together 1 cupful cottoi/t'- cheese, looteltf packed. 1 -. cupful sugar, H egg*, ^'< tablespoon lemnn juice. '4 trtisfioon suit and add 2'^ cupful < milk. Pour into shell timl hake for 4.\> win- utes or until firm in m/xinitte oven. r * COOKING TRICKS MAKE LOW-COST DISHES APPETIZING 1X1 ECONOMIZE ;ao that no one la aware that you arc econo- mizing that la an art. Not that the need for economy la something to be ajh«nml of, but doing It skillfully prove* to th« world that you haven't let* fevr limitation* get you down. Put more Imagination Into ytwr seasonings and food com- binations: perfect a few (rood low-coat main dishes; think of iimuuial ways of serving food, and flnil the cooking trlcka that will bring out the flneat flavors In whatever you prepare. Your meals will be so interesting ami appetizing, that your wealthier neighbors will beg for your rec- ipes The following miscellaneous tips ;in«l recipes will give you some ideas for surprisingly in- expensive mentis: FRENCH TOAST A lady I know who liven alone, chooses Sunday morning breakfast as a means of enter- taining her more prosperous friends. Breakfast Is served about 10 o'clock, and starts with a well-chilled fruit aa the first course. Sometimes she serves sweet rtjje honeydew melon with wedge* of delicious lime. The main course consists of slices of golden brown French toast spread with a layer of apple sauce and put together In pairs, like sandwiches. The top of the toast Is sprinkled with a mixture of powdered sugar and cinnamon. With it, she serves strips of lean bacon, broiled to crisp perfection, or thin strips of ham browned lightly in butter, and lots of strong, hot coffee. That is all, but her friends welcome her in- vitations and, for little outlay. h JLDITH WILSOIS she manages to keep up with her social obligations Meat and rice croquettes that use up left-over meat and gravy are so tasty that you needn't hesitate to Invite a friend to dinner when you serve them. SAVORY CROQUETTES Wash 2 3 cup uncooked rice and put into a saucepan with 2 cups (Meed celery. 3 table- spoons chopped onion, and 1'j tenspoons salt. Add enough water to cover and bring to « boil Cook slowly until most of the water has disappeared - about 30 minutes r>ecrea»e the heat and cook 10 minutes Icng- er Add '2 cups chopped roast beef, lamb, chicken or veal, l'-2 cups leftover gravy, 1 tea- spoon Worcestershire sauce and 3 dashes tobasco sauce Mix thoroughly and chill. Mold into small croquettes and roll them in sifted dry bread crumbs, dip In 1 egg which hosfcbeen beaten and diluted with 1 tablespoon water, then again in the crumbs. Set the uncooked croquettes back In the refrigerator for a few minutes, then fry In deep fat. Drain on absorbent paper, and serve on a hot platter with a-garnish of parsley. discard the seeds, and cut the pulp Into dice. Mix It with 2 cups cooked green beans, •£ teaspoon dry mustard, Vi pound grated American cheese, and salt, pepper and cayenne to taste. If you desire you can add more chees*. Return the mixture to the hollowed squash ahella, sprinkle with soft bread crumbs, dot liberally with but- ter, and .bake In a hot oven about 2O minutes, or until the crumbs are well browned. STUFFED SQUASH Select four small summer squash, each weighing about 'i pound. One should be allowed for each service. If larger squash arc used Ret two and split them in half. Parboil in salted water until the squash is tender. Scoop out the center, NEVER OUT of season, Boston baked beans and Boston brown bread are a perfect harmony of flavor and taste. You will en- joy serving them often, for luncheon or supper, especially as days grow cooler. While the combination origi- nated in New England, public favor is • not confined to that part of the country. Beans, baked in a rich sauce of mo- lasses and seasonings and served with thin slica* of whole- some brown bread, ar« old fa- vorites in countless homes. Usually they are served pip- ing hot. But many Uke them cold, especially when brown bread sandwiches are made with the mashed baked beans as a spread. Baked beans and brown bread are grand for Sunday night suppers. They are easily pre- pared and do not require the hostess' constant attention. As a matter of fact, they can be made up the day before and put Into Individual bean pots for reheating just before serving time. The brown bread can be served cold or reheated In the oven or steamer. Start the meal off with a tart appetizer such as the stuffed dill pickles listed below. Serve a pickle relish with the beans or possibly bread and butter pickles. Top the meal off with steaming cups of hot coffee and generous cuts of hot apple pie with a dish of cheese for those who like It and you will earn the praise of your en- tire family. The following recipe, which includes salt pork, is suggested for a dish 'of truly Boston baked beans. Slices of cottage ham may be substituted for the salt pork, if you prefer its taste. BOSTON BAKED BEANS t^ck over and wash 1 quart pea beans, cover with cold water and soak over night. Drain, pour into a large pot, cover with fresh water and heat slowly. Keep the water just below the boiling point and rook until the skins burst. Drain the beans, scald \ pound fat salt pork and scrape the rind. Put a piece of pork about \ inch thick In the bottom of the bean pot. Put in the beans. Cut the remaining salt pork through to the rind in strips' and place rind, side up on the beans. Leave' the rind exposed. Now mix 4 tablespoons New Orleans mo- lasses, 3 tablespoons sugar, 1 tablespoon salt,* S teaspoon mustard and 1 cup of boiling water. Pour over the beans. Then add more boiling water to cover. Cover the bean pot and cook 6 to 8 hours in a slow oven. Uncover the bean pot during the last hour to permit the rind to brown slightly. Add more water from time to time if it is n»exfod to prevent - burning. If the salt pork U omitted, add more salt and use about H 'cup butter or pork fat drip- pings. BOSTON BROWN BREAD Mix 1 cup corn meal, 1 cup whole-wheat flour! 1 e«p bread flour, 1 cup raisins or nuts, 2 teaspoons soda. 1 teaspoon salt. ' Add to them M cup New Or- leans molasses and 2 cup* sour milk. This bread may be baked In a bread pan in a slow oven for 1 hour or steamed In a closed mold or baking powder can for 2 hours. Fill the pan or mold only \ full to allow for expansion. STUFFED PICKLES Scoop the centers out of dill pickles and fill the hollow with a paste made from cottage cheese mixed with finely cut ripe olives and seasoned with • celery salt and paprika. Chill and slice crosswise Arrange on your appetizer tray IDEAS TO SAVE YOU PRECIOUS MINUTES LKFT-OVER bread need not go to waste. It may be utilized in a bread-and-butter pudding. Line a pudding dish with four or the slices of buttered stale bread. Beat two eggs and a quarter of a cup of sugar till light, add half a pint of milk and a teaspoon of nutmeg. rmir' over bread Let it soak In, then bake in a moderate oven for half an hour, OUTER LEAVES of a head of chicory that are bitter and too tough for use In salads, may be cooked like spinach. TO REDUCE your gas cost, never use a higher flame than la necessary. Adjust the flame so that the tip of the flame is jiist touching the bottom of the pan.\ TO CUT cleanly through the nierinpue of a pie, dip the knife into hot water before- hand. TO CRUSH nut meats, place them- in a papei' bag and roll several times with a rolling pin. MUSTARD should be stirred a bit before using, as it settles In the can. FOR GOOD coffee, use fresh coffee and freshly boiled water — a rounded teaspoon for each cup of water. THE REFRIGERATOR I c e rack and shelves should be washed with a strong hot borax solution. Use about one table- spoon of borax to a quart of water. Rinse in cold water and wipe dry. It is the only way to obtain absolute cleanliness and freedom from odor. COTTAGE CHEESE is dell- clous in a salad when combined with crushed pineapple. A SQUARE of camphor in each of the four corners of a room will absorb that musty odor peculiar to damp places. As the camphor evaporates, the air is cleared. FRUIT COCKTAILS are vastly improved by the addition ' of chopped nuts, or \Shopped mint. A WOOD'EN hanger is prefer- able to a wire hunger for hang- ing trousers or skirts. If a wire hanger is \ised. a piece of newspaper ot several thick- nesses shoiild be pinned over the horizontal wire to dull the edge and prevent creasing of the material. FOOD VALUE is wasted when vegetables are peeled. Pare thinly or, better still, scrape them. WHEN CLEANING fish.' re- member lo rinse the knife in water occasionally. Also wet the hands before touching fish, and the odor will come off mora- easily. TO CHOP date* raisins and other sticky foods, wet scissors are recommended. MARKS, WHERE matches, have been struck on painted woodwork, may be removed by nibbing with lemon peel. Then wash lightly with a dampened cloth dipped into cleansing powder that will not scratch, i
