Radio and television mirror (Nov 1939-Apr 1940)

THE PRIZES FIRST PRIZE $50.00 IN CASH SECOND PRIZE 25.00 IN CASH THIRD PRIZE 15.00 IN CASH 55 PRIZES OF $2.00 EACH IN CASH 50 Additional Prizes of General Foods Beautiful Special Gift Packages OFFICIAL ENTRY FORM COOKING CORNER RECIPE CONTEST Radio Mirror Magazine, P. O. Box 556 Grand Central Station, N. Y., N. Y. Please enter the attached original recipe in your contest under the conditions governing the competition as detailed in RADIO MIRROR. NAME ADDRESS CITY STATE Single ( ) Married ( ) Number in Family ( ) HAVE you entered? There's really no excuse if you haven't because I want every one of my readers to get in on the most exciting contest for housewives I know about. You'll find all the rules elsewhere on this page, and the grand prizes too. There's still plenty of time for you to become one of the winners, and think of the fun of swapping recipes with women in all parts of the United States! So send in your favorite recipe right now. While you do, I'm going to tell you about a favorite food of mine — waffles. A favorite because— though you may not realize it — they can be served over a dozen different ways, so that they make a delicious Sunday night supper as well as a breakfast, so that you can serve them at luncheon or as a midnight repast. It's truly amazing the different dresses you can fashion for waffles. So if you've neglected waffles lately because you were tired of them, get out the iron and become the best hostess in town. Let's start with a basic recipe for waffles, one that has always worked beautifully with me. Serve them with the traditional butter and plenty of delicious maple syrup. Or, and here's the first of the many ways, serve them with any jelly, jam or marmalade that your taste dictates. The best recipe I know for achieving the perfect, crisp waffle illustrated is the following one: &' cups sifted flour 2 tsps. double-acting baking powder Vz tsp. salt 3 egg yolks, well beaten 1*4 cups milk 5 tbls. butter, margarine or other shortening, melted 3 egg whites, stiffly beaten Sift flour once, measure, add baking powder and salt and sift again. Combine egg yolks and milk and add gradually to flour, beating only until smooth. Add melted shortening, fold in egg whites and bake in hot waffle iron. There's almost no end to the variety of ways for serving waffles, all of them delicious. For luncheon or Sunday night supper, when you want something more substantial, serve creamed mixtures on top of your waffles. Creamed chicken, turkey, tuna fish, shrimps, chipped beef or eggs are excellent. So is any leftover roast, cut into small cubes and heated in its own gravy, or a cheese and tomato sauce, made by melting grated cheese (one to two cups, depending upon your taste) in a can of cream of tomato soup. Broiled ham and fried peaches also seem to have a natural affinity for waffles. While the ham is broiling, pour a little of the fat into a skillet. Add peeled and sliced peaches and cook over a low flame until the peaches are tender. Add sugar to taste and turn frequently so that the sugar will not carmelize and cause the fruit to burn. Tiny broiled sausages, fried apples and waffles are another delicious combination. And now we come to waffles served as a dessert. Unusual, yes, but no dessert is more delectable. They may be served with fresh fruits — strawberries, blackberries, raspberries or peaches — chopped or mashed and sweetened just as you prepare them for shortcake and topped with whipped cream. Hard sauce, made by creaming together one-fourth cup butter, threefourths cup sugar and one-half teaspoon vanilla or other flavoring, is another taste tempter, and for really festive occasions place a scoop of ice cream on each waffle, with maple syrup or chocolate sauce poured over it. But don't think, when you've served waffles in all these ways, that you've reached the end of their in 38 RADIO AND TELEVISION MIRROR