Coral Gables Riviera

In the Woman's World of Fashion and the Culinary Arts.....

—PAGE 2— —THE CORAL GABLES RIVIERA— FRIDAY, AUG. 1, 1941

Mrs. Celia Smith's Recipe For Eggless Beef Loaf Is Delicious, Economical

Miss Celia Smith, past president of the Coral Gables Business and Professional Woman's Club, offers a very timely recipe for a delicious meat loaf for this week's special. Mrs. Smith makes this recipe for her own fam-ily needs, but has worked out the formula for large par-ties by multiplying the in-gredients for a successful re-sulting recipe. This recipe will serve 25 picknickers, buffet sup-perites, or what have you, and we'll wager that you have this loaf, there won't be a piece left. Mrs. Smith's Beef Loaf for 25 5 lbs. seasoned fry. beef 1/2 lbs. po:k, double ground 6 tablespoons flour 6 cups cracker crumbs (don't use bread) 11/2 cups canned soup Salt and pepper to taste 3 cans condensed tomato soup Mix all ingredients thoroug-hy, pour into two greased loaf tins and bake 325 degrees F. until done (about two hours). Remember, there are no eggs in the above recipe. Mrs. Smith says eggs make a loaf hard and dry. Nearly every recipe for meat loaf calls for eggs—so Mrs. Smith's recipe without and notice the difference. Business and professional wom-en find even difficult, they successfully spend their daytime hours in offices and stores, to prepare and cook unusual dishes, or work out a balanced diet. Miss Pete de Jardins, sister of the famous Pete de Jardins, was responsible for the menu for the buffet supper at which the above beef loaf was served. The supper with given for the local club of B. P. W. C. and took place last week at the Venetian Pool. Miss de Jardins planned and served a large baking dish of macaroni and cheese baked, with plenty of cheese and paprika sprinkled over the top. Cole-slaw, made from fresh, cris green cabbage and mixed with French dressing, was also served, plus raw sliced carrots, green onions and radishes well crisped in ice (a departure from the usual olives and pickles). French bread, plenty of hot cof-fee and iced watermelon. Mrs. Gladys Becker, president of the club, solved the coffee problem, a bocker the menu makers encounter for a large picnic. Mrs. Becker finds many uses for a large thermos, the top (8 inches across), of which, when removed, gives plenty of access to the jar itself. Chickens to fry can be stored in it, tomatoes, fruit underneath plenty of cracked ice for later uses. For hot coffee, or any other drink, a little faucet at the bottom is con-venient for the pour. For ther-mos is a new variety and costs $4.95 at the hardware stores.

BE A COOKIE COOK

Whether you're new at cooky-making, or have your own "sweet cookie" writing for cook-ies, these are for you. Easy to make for brand new amateur cookers, and yet sturdy enough to date anywhere, they don't boast flavor to spare and rar-est fresh-keeping qualities: Honey Date Bars 1 can (1/2 lb.) sliced pasteur-ized dates 1/2 cup Brazil nuts, chopped 2 eggs 1/2 cup strained honey 1/2 teaspoonful baking powder 1/4 teaspoonful salt 1 cup flour Cut pitted pasteurized dates in slices. Chop the nuts coarse-ly. Mix and sift the dry in-gredients. Beat eggs; beat in honey gradually; then dry ingredients, dates and nuts. Spread mixture over surface of a shallow pan which has been lined with oiled paper, or oiled and dusted with flour. Bake in moderate oven (350 degrees F.) about 30 minutes. Remove from pan and when cool cut into bars. Makes 18 bars (4x1 inch). At least 600 varieties of fish are known to abound in the wa-ters off the east coast.

Mrs. Smith

Vacation Issues Summons to King Cotton

Vacation time is here again and that means cotton time. Whether you've only a precious two weeks in which to get away from it all or an entire sum-mer for rejuvenation, you'll want to live in cool washable cottons. There is no end to the vari-ety of charming fashions in the stores this season. They run the gamut from sturdy and functional sports clothes to fragile and glamorous evening gowns. For the trip to and from your vacation spot, for instance, you can find the smart-est of well-tailored sports and travel dresses of gingham, seer-sucker and chambray—even cotton knits and tweeds. And the same little suit will help to promote you when you re-turn to the office. For active sports you'll want to take with you a two- or three-piece playsuit consisting of shirt, shorts and overskirt, in which to play tennis and golf in the actual walks or loung-ing. Or you may prefer sep-arate golf and tennis dresses of seersucker, pique and sham-bray. For a swim suit you can select from the cutest fashions ever in pique, gingham, mar-lin, glazed chintz and seer-sucker. And if you've arranged to do some sailing and fishing, you'll want to be properly cos-tumed in a water-repellent poplin slacks suit. You may also need another play suit. If it's a dressy one, probably be the shirtwaist type or, if you're young, a dirndl in pique, in any one of a dozen favorite cottons. Your date dress may be in anything from printed lawn or crinkled organdie to cotton lace or pique. You'll want to outdazzle the stars by night and you can do it in this year's glamorous or-gandies, voiles, lawns, dotted Swisses, laces, piques, seersuck-ers and ginghams. There are a lot of surprises in this group. For instance, striped seersucker goes fragile in a sheer version; delicate voile takes on a coun-try air with a knitted shirt top; pique is seen in every type from tailored dinner dresses to exquisite bridal gowns.

YOU CAN BE FULL BUT NOT FED

Can you be "full" but not "fed?" Yes! says science, for there are two kinds of hunger—hollow hunger and hidden hunger. The first is easy— Just eat, eat, eat; the second comes when you can be "full up" on any one given food but not necessarily correctly fed on the foods your body needs. For instance, you can be full of watermelon as a pickaninny but still have missed a good part of your protein, necessary calories, vitamin B-1—catch on? The summer eating habit of "going light" may be the mis-taken villain of the piece; meat is the hero-to-the-rescue. Exaggerated but to the point are these questions to ask your-self: How many more hours of golf do you play in July than in January? How much more swimming, riding, running, playing, gardening and walking do you do in warm weather than in cold? More, of course! If anything, then, you need more vitamins, proteins, carbo-hydrates and minerals in sum-mer than in winter to match increased activity. No need to stalk the guilty with magnifying glass and fin-gerprint kit; no need to saddle the problem with brows in a wrinkle. One constructive thing to do is to be sure you include meat in summer menus, for meat provides nine of the thirteen food essentials you need to "keep going" in high; meat is needed for complete proteins, its vitamin B-1 that gives you a healthy appetite, keeps blood normal. And best of meat—all kinds of meat—is al-most completely digestive, about 98 per cent so. But you don't have to slave over a hot roast all day; you can satisfy both hollow hunger and hidden hunger with the eas-ier kind of meat dishes. A platterful of cold cuts turns a trick, as do the quick-in-awink meals—frankfurters, sausage, hamburger patties, chops, steaks (and there are thrifty chops and steaks, you know), and others.

Ham and Potato Scallop

2 cups diced cooked ham 2 cups diced cooked potatoes 1/2 cup diced celery 2 tablespoons peanut butter 2 cups thin white sauce 1/2 cup bread crumbs Salt and pepper Arrange alternate layers of ham, celery and potatoes in greased baking dish. Melt the peanut butter in the white sauce and pour over the layers. Sprinkle with crumbs, then bake in a moderate oven (350 degrees F.) for 35 minutes. Serves 4 to 6.

Special Hamburgers

1/2 lb. ground beef chuck 1/2 lb. ground pork 1 teaspoon salt 1/4 teaspoon pepper Onion seasoning 1/2 cup finely minced onion 2 tablespoons Worcestershire sauce Mix ground meat with sea-sonings and cream. Press ham-burger mix into thin, flat cakes. Put two cakes together with a filling made from the finely minced, raw onion mixed with the Worcestershire sauce. Press the edges of the cakes tightly together. Brown on both sides in a frying pan, then re-duce heat and cook until done, of the as possible for even cook-ing. Serves 4.

Lamb en Brochette

2 lbs. lamb shoulder 1 teaspoon dry mustard 1 tablespoonful vinegar 1/2 teaspoonful paprika 2 tbl. salad oil 1 cut clove garlic Salt and pepper Have lamb shoulder cut into one - inch cubes. String on a wooden skewer. Make a mar-nade of the mustard, paprika, vinegar, oil and garlic. Pour over skewered lamb and let stand for one hour. Broil in the same manner as chops. When done, remove to a hot platter and serve at once.

Year-round favorite

of opera star Hilda Burke is this white celanese jersey dinner gown. The singer, guest soloist with the Ford Symphony Orchestra over Columbia network Sunday, Au-gust 3, finds the long sleeves, Grecian drape and flowing lines of this model also is in keeping with the audience's idea of what a concert singer should wear.

Thirst-Quenchers

For real summer coolness, stock up now on bottled car-bonated beverages. Keep some always cooling in the frigidaire and keep a goodly supply in stor-age compartment to replenish the supply as soon as it dwin-dles. Scientific tests show that these carbonated coolers actu-ally quench thirst, whereas ice water only alleviates it. For news behind the news—read Jim Moore's "Our Town" every week in The Riviera.

Versatile

Modern design in costume jew-elry is favored by CBS actress Irene Winston of "When a Girl Marries" series. She wears Charlotte's chimes inspired neck-lace and bracelet ensemble with printed dinner gown in brilliant Van Gogh shades. It's equally effective with black afternoon frocks.

Tiny Touches 'Make' Season's Frocks

Youthfully demure is yellow pique and organdy dance frock with appliqued daisies outlined in black embroidery worn by CBS actress Gloria Mann of "Aunt Jenny's Stories." Notice peasant-inspired laced bodice, square neck and puffed sleeves. (From Lanz of Salzburg.)

Salad Spree For Summer

Three basic salads with one basic dressing to cover all three—that's a salad-maker's dream of ease and comfort. And when they're all just as good as the next (which is wonderful) it's quick to the recipe file with all four ideas: The Salads: No. 1—2 hard - cooked eggs, chopped, 1/2 cup shrimp, crum-bled; 2 tomatoes, cut into chunks; 1 avocado, cut in strips; 1/2 cup chopped celery; lettuce, pulled into small pieces. Mix it all up! No. 2—2 1/2 cups cooked green beans; 1 1/2 cups uncooked cauli-flower, sliced; 1/2 cup sliced rad-ishes; 1 carrot, cut in thin sliv-ers; tender spinach leaves, torn into small pieces; lettuce. Toss together lightly with Basic French Dressing. No. 3—2 1/2 cups Florida grape-fruit sections, coarsely broken; 1/2 avocado, cut in cubes or strips; 1/2 green pepper, cut in rings; 1 unpeeled red apple, cut in half and then sliced; ro-maine, endive, lettuce. Mix to-gether with Basic French Dress-ing. Basic French Dressing: 6 tablespoons lemon juice 3/4 cup mazola 1 teaspoonful salt 1 teaspoonful sugar 1-8 teaspoonful cayenne Blend ingredients together. Mix thoroughly in bowl (which may be rubbed with cut clove of garlic, if you like) with fork; store in covered jar until need-ed. Makes 3/4 cup dressing; enough for any one of the above three salads. Vary the dressing by adding 1/2 cup tomato juice; use wine or tarragon vinegar instead of lemon juice; add a suspicion of onion juice or Worcestershire sauce; add crumbled Roquefort cheese; or add the yolk of a hard-cooked egg, sieved.

CLEANLINESS FIRST

Cleanliness in the kitchen is one of the first requisites for family health. Any one build-ing or refurnishing a home to-day should look into the glass block panels that can be set in above the work surface to flood them with light and can be washed with a damp cloth.

HONEY SWEETENS

As a sweetener for iced tea or coffee, try serving a small pitcher of honey which has been diluted with warm water to make it pour readily. This con-tains less heat-producing cal-ories than other sweeteners and has a pleasant flavor. It also dissolves immediately in cool beverages.

Paillettes an net make Paula Kelly

a brilliant star in fact as when she sings with Glenn Miller's orchestra via Columbia network. The simple applica-tion of dozens of rows of this bright trimming on white net make this an important formal frock. Notice its shirred, fitted bodice and ruffled cap sleeves.

YOU SURE LIKE CANDY—

Most recent, and authorita-tive, information on candy con-sumption in these United States shows that the average person eats close to 17 pounds of candy a year and spends about $2.70 for the pleasure of doing so. How's your candy supply? Low? Then it's time to make 1 1/4 of those 17 pounds you consume annually, like this: Bran Brittle 2 cups granulated sugar 1 cup light brown sugar 1/4 cup white karo 1 cup water 1/8 cup butter 1/2 teaspoon salt 1 1/2 cups all bran Cook sugars, karo and water slowly without stirring until 300 degrees F. is reached (cold water test, very brittle). Remove from heat, add butter and salt, stir only enough to mix well. Add all-bran and turn at once onto greased slab or greased in-verted pans or baking sheets. Smooth out with spatula. After about 30 seconds take hold of edges of candy and, lifting it slightly from slab, pull it as thin as possible. Break into irregular pieces. Yield: 1 1/4 pounds.

DON'T STICK TO IT

Leather chair covers are apt to stick to the clothing in hot weather. This is usually due to the use of an inappropriate dressing or polish rather than to the leather itself. To avoid it, use saddle soap to clean the leather.

GOOD FOR BABY

It's a good idea to buy strained baby foods in gleaming glass containers. A very tiny baby eats only a half a jar of pureed fruit or vegetable at a meal, and the remainder can be kept in the sanitary jar without any necessity for its being transferred to a dish. This not only keeps the food in good, fresh condition but saves the washing of an extra dish.

Intermarried with the Seminole Indians

Intermarried with the Semi-nole Indians are the "Maroons," fugitive slaves from Georgia and Alabama, who fled to Flor-ida before the Civil War.

Foods Yield Secrets to Cheat Heat

By August most housewives are desperately casting about for new recipes for cooling foods. Here are a few that may be useful during the most intense summer heat. First on the list comes "mocha cream," always a fa-vorite with men. If it is to be really good the coffee should be bought in a vacuum-sealed glass container, so that it can be tightly resealed after each use and stored in the icebox. For six to eight servings the fol-lowing ingredients are needed: 7 teaspoons coffee (ground fine) 1 cup sweet milk 1 tablespoon of flour 1/2 cup granulated sugar 2 egg yolks 1/16 teaspoon salt 1 cup whipping cream Add the coffee to one-half cup of milk and place in the the top of a double boiler, or, if you have an electric range, on low or simmer heat. Cook for five minutes. Remove, strain through cheesecloth and cool. Mix flour and sugar and add slowly one-half cup scald-ed milk. Cook in double boiler for fifteen minutes. Combine with salt and well-beaten egg yolks. Cook five minutes more, stirring constantly. Allow to cool. Then add the first mix-ture and fold in the whipped cream. Pour into freezing tray. When partly frozen stir well and return to the refrigerator to finish freezing. A good cool company dessert is "Honey-Apricot Mousse." It calls for: 1 large can apricots 1/4 cups of honey 2 egg whites, stiffly beaten 1/2 cups cream, whipped Juice of one lemon Drain the apricots and run them through a sieve. Add the honey and lemon juice. Fold in the stiffly beaten egg whites and then the whipped cream. Pour into the refrigerator tray and allow to freeze without stir-ring. This is an easy dessert to fix when guests are coming, and the above recipe makes ten to twelve servings. For a very simple dessert or first course on a hot day, noth-ing tastes better than honeyed grapefruit. Just cut the grape-fruits in half and remove the seeds and center. Chill the fruit and just before serving fill the center with honey. This is good if you're having a diet-conscious friend to lunch, as honey is less fattening than other sweeteners.

Casserole Recipes Give An Easy 'Out'

Who wants to spend endless hours in meal planning now that summer is here? And since we are all in accord, let's turn to casserole receipts as an easy "out" for delicious meals, quick-ly prepared. Scolloped Halibut 2 tablespoons butter 1/2 Fresh bread crumbs 1 pound halibut 1 tablespoon flour 1/8 teaspoon salt 1 cup milk, or half milk and half stock in which fish has boiled 1 hard-cooked egg, chopped 1 teaspoon lemon juice Melt 1 tablespoon butter, stir in the fresh bread crumbs, about 1/3 cup, and reserve for top. Cover halibut with boiling water and cook slowly until ten-der, about 20 minutes. Drain and separate into flakes, remov-ing skin and any bones. Mean-while, melt the remaining table-spoon of butter in top of double boiler. Add flour, milk and stock slowly, cooking until smooth and thick. Remove from fire and add seasoning, fish chopped egg and lemon juice. Mix lightly with fork. Pour into greased baking dish. Cover with bread crumbs and bake in hot oven for 15 minutes, until it bubbles up and top is brown. Crabmeat en Casserole 2 cups crabmeat, flaked 3 cups medium thick white sauce 2 egg yolks, well beaten 3/4 cup grated cheese 1/2 cup buttered bread crumbs Flake crabmeat in not too small pieces. Make 3 cups white sauce. Remove from fire, stir in egg yolk. Fold in crab-meat and fill large, shallow buttered baking dish or individ-ual baking dishes. Sprinkle with mixture of grated cheese and buttered crumbs. Bake in moderate oven till top is a light brown, about 25 minutes. Meat Pie 2 tablespoons flour 1 tablespoon fat 1 1/2 teaspoon pepper 1/2 teaspoon dry mustard 3 cups meat stock 3 cups cooked veal, cut in small pieces 2 cups cooked veal 3 onions, cut fine Biscuit dough Mix flour, salt, pepper and mustard with small amount of stock. Gradually add remain-ing stock. Lay meat and onions alternately in deep baking dish. Add stock mixture. Cover with biscuit dough and bake in hot oven for 25 minutes. The world output of cotton is approximately five times that of wool, 9 times that of flax, 60 times that of rayon, and 140 times that of silk.

Check Up on Summer Sun

Now is the time to check up on your hair, eyes and skin. Old Sol has probably transformed you into a tanned beauty, but the process may have resulted in dry and streaked hair, "squint" lines and slightly leathery skin texture.

LIGHT FLAVORFUL DESSERT CONCOCTIONS ARE IN ORDER FOR HOT WEATHER APPEAL TO ALL THE FAMILY

Label these sections of your food filing cabinet that have to do with heavy puddings and pastries "Closed Till Winter." Turn instead to light, flavorful fruit concoctions and enjoy the family response. Pineapple Pudding 1/2 cup tapioca, quick cooking 4 tablespoons sugar 1/4 teaspoon salt 1 egg yolk 4 cups milk 4 tablespoons butter 1/8 cup brown sugar, firmly packed 1 cup canned crushed pineapple 1/2 cup broken pecan meats 1 egg white, stiffly beaten Combine tapioca, sugar, salt, egg yolk and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point, allow 5 to 7 minutes and cook 5 minutes, stir-ring frequently. Remove from boiling water. Melt butter in saucepan; add brown sugar and cook until sugar is completely dissolved in butter; bubble; add pineapple and nuts and add to tapioca mixture. Fold a small amount into egg white, add to remaining tapioca mix-ture and blend. Chill and gar-nish with whipped cream. Spring Fruit Tapioca 2 cups water 1/2 cup quick tapioca 1 1/2 cups sugar 1/4 teaspoon salt 2 1/2 cups rhubarb, cut in 1-inch pieces 1 cup shredded fresh pineapple Place water in top of double boiler and bring to a boil over direct heat. Combine tapioca, sugar, salt and rhubarb; add to water and bring to a brisk boil, stirring constantly. Place im-mediately over rapidly boiling water and cook 5 minutes, stir-ring constantly. Place immedi-ately over rapidly boiling water and cook 5 minutes, stirring oc-casionally. Remove from boil-ing water. When slightly cool, fold in pineapple. Chill. Fresh Berry Pies 1 master recipe for pastry 3 cups blueberries or blackber-ries or raspberries 1/4 cup sugar 1 1/2 tablespoons flour 1/4 teaspoon salt 1 tablespoon butter Prepare pastry as directed. Mix fruit with sugar, flour and salt. Put into lower crust; dot with butter. Cover with top crust or lattice strips. Bake in hot oven for 10 minutes. Re-duce temperature slightly and bake about 20 minutes.

Eat SUMMER FOR ENERGY | SOME LIKE IT COLD SOME LIKE IT HOT

But howvever you like it, you'll need plenty of meat this summer for energy. Tasty meats perk up the appetite and banish that listless, tired feeling We Carry Only the Finest Meats & Poultry Cheese & Fresh Eggs TRY US ONCE AND YOU'LL COME BACK OUR PRICES ARE REASONABLE HALL CODD FORMERLY HEAD BUTCHER AT THE CORAL GABLES GOCERY COMPANY Now Operating Rath's Sanitary Market 2006 PONCE DE LEON BOULEVARD PHONE 4-5200 WE DELIVER