The Abilene Reporter-News (Abilene, Tex.), Vol. 72, No. 327, Ed. 2 Thursday, July 2, 1953 Page: 5 of 22
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An* HEME MAL 1933
**-.>
SAAl Fresco Dinners Give Dad
Hi Chance to Show Cooking Skills
Fortabie Geun, barseeu. w.
land out - off - door fireplaces are
building up the man-hours that fo-
a ther spends to preparing steaks
and hamburgers, franks, fish and
i: being taken over by the
of a chert cap and apron to bring-
ing out latent “Oscar of the Wal-
dorf” talents. The aroma of sis-
zling meat on a grill, the succul-
ence of * chicken roasted on a
spit give background and glamour
to tasks that would have no allure
2 in the confines of a kitchen, even
with the most gleaming of ranges.
The success of this meal starts
with the carefully built and con
trolled, Are. It should be neither a
smouldering sodden mass. Hot
glowing rente are best for most
types of out * door cookery. Pro-
ment. I the cooking is to be done
to one’s own backyard, an easily
accessible supply of logs, tinder,
and charcoal, that can be kept dry
to garage er toolshed starts the
job right.
In the building of a yard fire-
place, or barbecue pit, certain
precautions will contribute to its
satisfaction. In cities, towns and
suburban areas, building codes
may determine the place and man-
ner to which any fire burning
upment may be built. But fire to an easy-to-lay and easy-to-
Better controlled by codes or by control fire. It is a skill early
e’s own judgment, the grill, the mastered by outdoor enthusiasts
t or the fireplace should not be with sizeable logs, twigs and tin-
hazard to trees, shrubs or other dar as the ingredients. Adapta-
intea plantings; nor should tions of it can be used in many
arks tram it menace nearby fireplaces or grills. Pit fires art
ildings. Spark arresters may be a special type The fire must
necessary part of the installa- burn down until there is a. deep
- bed of slowing coals. W
Meat, such as hamburgers, may
Buliding a Fire 2- -
Ways of building fires are as be pre - cooked on the range,
different as persons building
them. The role of the family’s heated later over the coals, to ad-
younger set is important in this dition to the meats, fish and poul-
rite. They may ha responsible for try that lend themselves so well
the tinder, kindling, logs, charcoal to fireplace cooking, many vege
or the briquettes being at hand tor tables are favorites, too. Roast-
father, who reigns as impressario ing ears, baking potatoes, swum-
of the barbecue. The criss-cross mer squash, or the cubed vege-
tables that can be cooked on ka-jwarmer. The bread ma
bobs are all menu items that ap-and spread before hand
peal to the man to the chef’s cap. or garlic butter for ad
Musts for this, as for any pic-. Desserts usually are
nie, are hamburger or frankfurter quiring a minimum ol
buns, or the crisp crusted French Bakers’ cakes or cupeaker wy wun
and Italian breads. While the with steaming hot coffee. A fruit
meat to grilling, the vegetables ple is an easy - to = handle dessert
cooking, the buns or bread may that may be heated on the grill
be heated in a metal basket after the meats have been served.
wrapped in aluminum foil and
heated later over the coals, to ad-
fireplace cooks
Serving Abilene and West Texas 27 Years
R D Taggart Sign Cc
D. McLean
, 7, and
siting Mrs.
and Mrs.
Hollis Dr.
rom Ander-
s the form-
Friday
ing of the
be held at
lay at 3:30
LENE
on
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worse side
er.
GRAND AND GLORIOUS raspberry jam tartlets for the
Fourth of July ... Just like Grandma used to make.
Festive Desserts for July 4th
Include Raspberry Jam Tartlets
By CECILY BROWNSTONE,
Associated Press Food Editor
We wouldn’t dare interfere with
main-course regional tradition on
July Fourth. Fried chicken it is in
some parts of the country, salmon
and green peas in others. Thus baa
it been, thus will it be — and we're
not the one to try to persuade yon
to change! But when it comes to
the end of the meal, we’re ready
to make suggestions. We firmly
believe te patriotie-looking des-
sorts, with a touch of red, white,
“i you are planning to plenic
after the fireworks, we suggest
you pack a basket with fruit, a
cool drink and there wonderful
tasting tartlets. Old-fashioned they
are, with their rich flaky crust-
practically out of Grandma’s cook
book. And of course there’s red
raspberry jam peeking out of
their luscious centers to give them
a Fourth-of-July took. You can
make the pastry, for the tartleu
the day before the holiday, chill
it overnight, then roll, fill, and
bake the next morning.
If you’re celebrating on your
porch, here’s another idea. Let
everyone be independent and make
their own patriotic sundaes! For
these you’ll need vanilla tee
cream, a big bowl of blueberries,
and one of red raspberry jam.
Have a basket of ripe bananas and
some fruit knives handy, too. A dip
of ice cream, a sprinkling of blue-
berries, a few strips of banana,
aad a topping of the bright rod
raspberry jam will make a real
holiday ice cream split.
Another appropriate dessert for
porch eating to a watermelon half
scooped out and filled with an as-
sortment of fruit. Remove the
seeds from the firm juley pulp and
scoop out email watermelon balla.
If yen haven't a regular scoop, a
round - bowl measuring spoon
works fine. Wash and drain blue-
berries. Flute bananas with the
sharp tines of a fork, slice them
and let them stand in orange juice
so they’ll keep their creamy look.
Chill an the fruit. When you’re
ready to serve, fill the melon bowl
with the watermelon balls and the
blueberries. Top with the drained
banana slices for a red, white and
blue look.
Raspberry Jam Tartlets .
Ingredients: One S-ounce pack-
age cream cheese, 1-2 cup hotter or
margarine, 1% cups sifted flour,
1-2 cup red raspberry jam.
Method: Soften the cream
cheese and butter; blend thorough-
ly. Gradually mix in the flour to
form a dough. Chill several hours
or overnight. On a lightly floured
board or a prepared pastry cloth,
run one-fourth of the dough at a
time to one-eight tech thickness.
Cut into 3-inch rounds. Cut eon-
ton from half the rounds with a
emall scalloped cookie cutter.
Place the plate rounds on a bak-
ing sheet and spread about 14
teaspoons raspberry Jam on each
up to a quarter tech of the edges.
Top with cutout rounds; seal the
outside edges together with the
floured tines of a frok. Bake te
hot (450F) even 10 to 12 minutes
or until lightly browned. Makes 16
tartlets.
alloy
Washington looking Experts
Suggest Broiled Tender Beef
A broiled steak for Sunday
can be a regular now with
beef prices tumbling. But it’s
been co long since most of us
here had a good thick steak that
the cooking experts of the
Varied States Department of Ag-
riculture te Washington think we
might have forgotten how to broil
one. Here are their expert -
Suited to broiling are the bet.
ter grades of tenderloin, sirloin,
T-bone, rib or club steaks — all
cuts from the more tender mus-
eles of the side of beef. When
PER* ederrema Jest
bled with tot. and for red, por-
ous bones, all signs that toe steak
bee come from young, well-fed
beef animals.
For home-broiling, a steak 1 to
2 inches thick to suggested. Slash
tot at the edges of the meat to
prevent its curling as it cooks.
Preheat the broiler and grease
the broiler rack lightly to keep
Place the steak at the right
distance from the heat. This calls
for judgment. Generally the rule
to to have the toe of the meat '
2 inches from the heat if you
want the steak rare, or at 3
inches It it is to be well-done.
Thick steaks should he placed
farther from the heat than thin
steaks because they need slower
cooking.
Generally the area doer
should he lea open or ajar dor-
tea broiling, not only to allow
the cook to keep watch of the
browning but also to see that
spattering tat doesn’t catch fire.
Broil steak until the top side
te browned to your liking, sea-
son, then turn on the other side.
Browning- the other side may
take less time because the meat
is hot by the tone it la turned.
If a fork to used to turn the
steak, stick i into the fat, not
the lean, to keep juices from run-
ning out. Turning with tongs
HAY'S MARKET
100 Pouch Across from High School Phone 2-150
. STOCK UP THIS WEEK
CATTLE PRICES ARE ADVANCING — PRICES BE-
LOW AM ON GOOD QUALITY CALF — WE HAVE
CALVES THAT AM CHEAPER QUALITY THAT WE
USE FOR BONING—IF YOU WANT SOMETHING
A REALLY CHEAP!
LOIN STEAK..............a 49c
ROUND STEAK a 59c
SEVEN STEAK ‘.........a 33c
GROUND BEEF.......a 25c
SEVEN ROAST .23c
ARM ROAST 29c
FRYERS *.:
BOLOGNA anmet
CHEESE------
CLUB STEAK *
.m.
.•.
73*
ARMOUR’S STAR-*-=..L.= 72c
—-ucHcEA norm
CLOSED SATURDAY—JULY 4th
NEON -ra
PAINTED SIGNS — HIWAY BULLETINS
Phone 4-5695-840 Pine
who need help
J who need tenant
who need cash
r P.
These folks found Want Ads the quick and easy
Mr. A. : Speors listed on ed for
7 times, “nice 3 room furnished
duplex .. . " but only ton one
day end rented her oporiment
out of 8 or 9 colls in the A. M.
poper.
“When you have something to
rent, to really poys to run on ed
in the Reporter-News", she says.
Mn. Ben Pam, 824 Beech, sold
she rented the third day her ed
ron. "Unfurnished 4 room house."
... Wonderful results. Hod e coll
sobout every to minutes.
who need anything — Want Ads Get
what you need!
* need, come to your rescue just when you wish something did!
Whether your problem is e lost pet or e resigning sten-
ogropher; e vacant room or on overstocked store. Classified
ads are the pillar folks lean on when they need quick action of
Mrs. B. H. Kirby rented her house
the first day the ed ron, and had
10 er 12 calls. Wes well pleosed
with the results she got.
Mrs. J. S. McMahon, 718 South
Treodawoy. Phone 29345 rented
her oportment in one day. Won
well pleased, on the first porty
A:e
economy cost!
And irs so easy to place a Classified od, too. The minute you
dial 2.7841 for an ed writer, you’re sire to get e friend,
interested, experienced onel
Phone 2-7841
6. Mell or Bring Yowr Af te
The Abilene Reperter-News
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The Abilene Reporter-News (Abilene, Tex.), Vol. 72, No. 327, Ed. 2 Thursday, July 2, 1953, newspaper, July 2, 1953; Abilene, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1649236/m1/5/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Abilene Public Library.