Radio and television mirror (May-Oct 1940)

m/tma. ■ Plantation Surprise — a recipe for leftovers by Mrs. Durward Bracken. done. Add potatoes. When potatoes are done, add the remaining butter (melted) and curry powder. This recipe was brought back by Mrs. Anander's grandmother from a visit to India, during which she was the guest of the famous poet, Rabindra Nath Tagore. Plantation Surprise (Mrs. Durward Bracken, San Francisco, Cal.) 2 tbls. shortening 11/2 tbls. flour J4 tsp. salt Vs tsp. pepper 2 tbls. minced parsley 1 tbls. onion juice 2 eggs (separated) 3 cups cooked meat (ground) IV2 cups milk Melt fat and blend in flour. Add seasonings and mix well. Stir in milk slowly and stir until mixture thickens. Add beaten egg yolks and meat, then fold in stiffly beaten egg whites. Turn into greased bakmg dish, and place in pan of water and bake in moderate oven until firm, about 30 minutes. Serve immediately. I know you will agree with Mrs. Bracken that "this is a delightful way to use leftovers from Sunday's roast." She suggests roast veal, although she considers beef, lamb or pork equally delicious. Salmon and Corn Casserole (Mrs. H. D. Robertson, Minneapolis, Minn.) I can cream-style corn 1 can red salmon (free of bones, NOVEI/IBER, 1940 ■ Econonnize with Mrs. Edward M. Monroe's tunafish casserole. excess oil and skin) 1 cup finely rolled cracker crumbs 2 tbls. pimiento (minced) 2 tbls. green pepper (minced) Salt and pepper to taste 1 cup milk Mix together all ingredients, turn into buttered casserole and bake in medium oven 45 minutes. You will find this a life saver for an emergency meal, since no doubt the canned salmon, corn and pimiento are on your canned goods shelf and the green pepper tucked into the salad container in your refrigerator. Yola's Meat Loaf (Miss Yola Righetti, Salinas, Cat.) 2 lbs. ground round steak 1/4 lb. ground pork 11/2 cups rolled oats 1 small can minced olives 1 large can tomatoes (reserve juice) 1 onion (diced) 1 clove garlic (minced) 1 egg Salt, pepper, cayenne and Worcestershire sauce to taste 1 tbl. flour 3 or 4 hard cooked eggs Mix together the meat, rolled oats, olives, strained tomatoes, onion, garlic, egg and seasonings. Divide mixture, and place half of it in a buttered baking pan or roaster, shaping into a loaf. Place hard cooked eggs on meat layer, and cover with remaining mixture, ■ Delicious is the mixed meat loaf submitted by Miss Yola Righetti. packing firmly. Thicken tomato juice with flour and pour over loaf. Bake at 450 degrees F. for half an hour; reduce temperature to 350 degrees F. and bake for another half hour. Invert loaf onto platter for serving. Miss Righetti suggests serving with the meat loaf a salad made of lettuce, string beans and beets; toasted French bread, apple pie and coffee. Savory Veal Roll (Mrs. Helen Ashley, Hartville, Ohio) 1 qt. stale bread crumbs 2 tsps. salt 2 tsps. sage 2 tsps. chopped parsley 2 tsps. chopped celery Pinch pepper 1/4 cup shortening 3 tbls. minced onion 1 large slice veal, ¥4 inch thick Flour Milk Combine salt, sage, parsley, celery and pepper. Cook onion slowly in part of the shortening until tender. Add crumb mixture and continue cooking until crumbs are golden brown. Spread mixture on veal, roll tightly and tie with string. Roll veal in flour and saute in remaining shortening until brown on all sides. Place roll in casserole and add sufficient milk to almost but not quite cover it. Cook, covered, at 350 degrees F. for iy4 hours. Serves four. 35