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THE big programs are back On Vera Van, Columbia
the air. The radio stars have +°n(l;d singer, seems • ., ■ . . doubt about a certa
swung into their winter season activities. When their work demands so much of their energy they must guard their health carefully. Recreation is important, so is the food they eat.
So, this month we've gathered some new recipes from among the favorite dishes of the ether celebrities. They've all been tested by the stars who recommend them or by their cooks and by your own homemaking department.
Mary Phillips, the lovely artist of the NBC network is a good cook and charming hostess. Her hint to the housewife is to use little water for vegetables such as string beans, carrots, and spinach. It is better occasionally to add more hot water to the pan; then the vegetable has its highest food value, as' well as retaining the natural color. She recommends these Stuffed Potatoes as very tempting:
STUFFED POTATOES 6 large baking potatoes (preferably Idaho) Salt Pepper % cup of milk
3 tablespoons melted butter
4 tablespoons grated cheese
Bake the potatoes in hot oven, 450 degrees F. Try with fork after one hour baking and when done, remove from the oven. Cut lengthwise in half. Scoop out filling and mash, season with salt and pepper, butter and a dash of nutmeg. After the mixture is smooth, add enough hot milk to moisten, and beat until fluffy and white. Then refill the shells and sprinkle with grated cheese. Place in hot oven, removing when browned.
Honey Dean, another charming lady on the NBC offers this Russian Salad Dressing which should become popular at your dinners. It is not so frequently used as French or Mayonnaise but for a change it's delicious.
RUSSIAN DRESSING 4 cups mayonnaise yi cup of catsup 2 cups chopped pickles 1 cup chopped store cheese Add enough catsup to the mayonnaise to secure a delicate pink color, add the chopped pickles and cheese and mix well.
Little Jack Little has a recipe for cream soup which should please your family so much. It is simply prepared and one of the best soups I've ever tasted. This makes six servings.
CREAMED ASPARAGUS SOUP
3 tablespoons butter 3 tablespoons flour VA cups milk Salt Pepper % cup cooked asparagus Mix the flour and butter in top of double boiler directly over the flame. Add milk slowly and then place over bottom of double boiler. Cook until thickened — about eight minutes. Mash and strain asparagus into the cream sauce, adding about 2 teaspoons of lemon juice. Season to taste with salt and pepper. Reheat when ready to serve.
Leo Reisman, one of our popular orchestra leaders can cook, and one of his real accomplishments is this Penuche recipe for the holidays.
PENUCHE
3 tablespoons butter Salt (little)
1-J4 cups brown sugar % cup cream
1 cup chopped pecans
Melt the butter, add sugar and cream, stirring only until sugar is dissolved. Allow to boil under low flame without stirring until a soft ball is formed when dropped into cold water. Take from fire and when cool beat well. Add the pecans, pour into buttered pan and mark in squares.
Jack Armstrong the hero for all the children, as a special treat, has his mother prepare this Devil's Food Cake.
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