In The Kitchen And Around The House
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An Attractive Glass Alarm
Clock for Milady's Boudoir
A household miracle has har pened.
New designs have at last brought
beauty to the once unsightly alarm
clock. Now milady can have an effi
cient alarm that is in perfec harmony
with the daintiness of her boudoir. The
Charming glass Telechron clock pic
tured above is bound to be an early
acquisition in any decorating renais
sance. It can be selected in fashion
able deep delphinium blue or in rose,
two popular bedroom colors.
This modern clock creation matches
charm of voice with beauty of face.
Its 24-hour buzzer alarm gently in
forms the slumberer of the hour with
a tactful but firm call.
These clocks when connected with
ordinary alternating current are auto
matically synchronized to tell exactly
the right time.
f $>
DO YOU KNOW?
That square whole wheat biscuits
split, toasted and buttered make an
ideal substitute for toast points or
pattie shells on which to serve creamed
meat, seafood or vegetable combina
tions.
* * *
That all-bran when added in its
original crisp form to cookies, candies
and cakes becomes an inexpensive sub
stitute for nutmeats. Sprinkled on
clear or cream soups it takes the place
of croutons. It is an excellent filler
for meat loaf and croquettes.
* * *
That 2 tablespoons of whipped
cream and 2 tablespoons of Hawaiian
pineapple juice folded into A cup
stiff mayonnaise dressing makes an
ideal dressing for plain or molded
fruit salads.
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New Way To Dress Up Your Studio Couch
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The studio couch is coming into its
own in the modern home.
Twentieth century hospitality in
cludes the ability to ask guests to stay
the night even though the apartment
be small and only one bedroom avail
able. This accounts for the extraord
inary sales of studio couches and the
transformation of thi living room it
self into a combination studio-bed
room. Suggested below are a few ideas
to incorporate the studio couch into
• a lounging nook by daytime and des
troy none of its ad«->an
emergency bed.
A framework of rcu„ - .. 'i. sea
soned lumber is built to the necessary
size. This is then covered with pressed
wood and trimmed at the ioints with
ordinary decorative moulding obtain
able from any lumber dealer. Book
shelves, radio, liquor or linen com
partments can oe built into the end
sections and it i 6 well to include also
on the top of each end section an
electrical socket for lamps. In the unit
pictured here, the back is hinged at
the bottom and swings down and open
to allow the storage of blankets,
sheets, pillows. Units of this type can
also be constructed to make use of
extra box spring and mattress of
either standard or special size. A mid
western hotel was recently remodeled
and refinished and leather divans were
fitted into units of this type in modern
private dining rooms.
Pressed wood is suggested for use
Here because it is easv to handle and
t— ♦
CORN FLAKE COOKERY
4
The housewife’s interest in corn
flakes does not stop at the breakfast
table for she has found that this popu
lar cereal can be used in many inter
esting ways in devising new and novel
dishes.
Corn flake crumbs, for example,
have taken the place of bread crumbs
as a coating for fish filets, croquettes
and sweet potato balls. Mixed with
melted butter and sugar, corn flake
crumbs can be pressed into a pie tin
to form a delicious unbaked pastry for
cream or chiffon fillings. Distinctive
among the new corn flake recipes is
this refrigerator cheese cake which
uses corn flake pastry as a base and
corn flake crumbs as a topping. The
triple te«ti»ft j-e'~ir>e •
REFRIGERATOR CHEESE CAKE
2 tablespoons gelatin
1/2 cup cold water
2 egg yolks (slightly beaten)
I teaspoon salt
1/2 cup milk
1/2 cup sugar
I lb. cottage cheese (put through sieve)
I lemon (grated rind and juice)
1 teaspoon vanilla extract
2 egg whites (stiffly beaten)
I cup whipping cream
Solten gelatin in cold water. Put
yolks in top of double boiler. Beat
slightly and add salt, milk and sugar.
Cook, stirring until mixture thickens.
Remove from fire. Add softened gela
tin thoroughly; cool. Add cheese
which has been put through a sieve,
lemon juice, rind and van lla. Fold in
beaten egg whites and whipped cream.
Press two-thirds of the Corn Flake
pastry into the bottom of a large
spring form mold. Pour in cheese mix
ture. Sprinkle remaining Corn Flake
pastry crumbs over the top. Chill until
firm.
CORN FLAKE PASTRY
I cup corn flakes
1/3 cup melted butter
1/4 cup sugar
1/2 teaspoon cinnamon (may be
omited)
Roll or grind 4 cups corn flakes to yield
I cup fine crumbs
Mix crumbs with butter, sugar and
cinnamon. Use as directed above.
offers none of the joining and finish
ing problems of regular lumber. It
can be purchased .n sheets up to 4 x
12 feet and the surface is smooth and
it needs no finishing. It can be painted
- ; 7*^s-i /4v'
Rolletl coin flakes mixed with melted butter and a sprinkling of sugar provide
the crunchy crust and topping for this delicious refrigerator cheese cake.
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A Word About Pineapple
« 4>
In the roll of a hot fruit appetizer,
Hawaiian pineapple gems—those cut
to-fit-the mouth rectangles of fruit
from the golden heart of Hawaiian
pineapple—are a perfect starter for a
luncheon or dinner. To prepare first
drain and dry pineapple 'gems with ab
sorbent paper. Then roll them in thin
narrow strips of one of the following:
Chipped beef, spread with cream
cheese softened and seasoned with
Worcestershire sauce; uncooked or
cooked ham (with some fat) —dash of
drained horseradish; bacon or smoked
salmon. Hold wrappings in place with
colored toothnirhs. Broil or bake in
a hot over, until “frizzled” or brown.
Serve at once on an hors d’oeuvre
dish with crisp salty crackers.
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Dried prunes soared in part Ha
waiian pineapple ju ce and part water
then cooked with lemon and spices
make a delicious accompaniment for
roast fowl, pork or ham when served
hot and are equally good served cold
with cream for dessert. To prepare
them: Soak 1 pound of dried prunes in
1 cup of Hawaiian pineapple juice and
enough water to cover. Let fruit soak
until plump. Add more water, if neces
sary, (there should be enough liquid
to almost cover fruit). Add 2 slices of
lemon 1 st ; ck of cinnamon and 6
to fit the general color scheme of
the room, but the rich, brown luster
of the fabricated wood offers a de
lightful combination with other colors
either in harmony or contrast.
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whole cloves. Cook covered until fruit
is plump and tender.
When the piece de resistance calls
for a bit of spice serve Hawaiian pine
apple spears prepared as follows:
Pour sirup from a 14-ounce can of
pineapple spears, combine with 1 cup
of sugar, 1 cup of cider vinegar, 20
whole cloves and 2 teaspoons ground
cinnamon. Place mixture in a shallow
frying pan and bring to a boil. Boil
10 minutes and add pineapple spears
The pan should be broad enough so
that spears will not overlap. Bring to
a boil again and simmer spears for ten
minutes. Serve hot or cold.
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A Banana Cream Pie
with Brasil Nul Crust
A decidedly new and original recipe
called Brazil Banana Cream Pie intro
duces a pleasantly sophisticated des
sert that will add a grand flourish to
the simplest dinner menu. Unlike most
desserts that fall into the “extra spe
cial” category, however, Brazil Ba
nana Cream Pie is not difficult to pre
pare. Nor does your adeptness at pre
paring pie crust mean success or fail
ure when preparing Brazil Banana
Cream pie. Tender, flaky crust has no
place in this recine. for banana cream
filling rests in a delicious pastry ma !e
simply by pressing a mixture of ground
Brazil nuts and granulated sui»ar into
a pie n*»te. 't'Fi* t**«t*d follows:
RAZIL BANANA CREAM PIE
I 1/2 cup< ground Brazil nuts
3 tablespoons sugar
Salt
I cup creem
4 bananas
WFole Braiil Nuts
M.x nuts and sugar together in a
nine-inch pie plate. Press this nrxture
with fingers against the p e olate. Add
salt to cream and whip. Slice three
bananas and mix with three-fourths
of the cream. Fill shell with this mix
ture, chill an hour or more, garnish
with remaining cream, one sliced
banana and whole nuts just before
serving.