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Flaming Baked Alaska !s Easy To Malta
Fiery Baked Alaska is exciting enough for the most festive
occasions, yet it’s easy to make. Acoording to Secondo Sanchioli,
chef at die world-famous Sardi’s Restaurant, the secret at aueoew
in preparing flaming desserts is
to warm 8 few
tablespoons of
bourbon over
a candle be¬
fore Igniting liquid
the
with a match, j
Chef San
ehieli uses a
minimum of
ingredients but
and effort,
his results are
outstanding.
For four serv¬
ings, here is
his recipe: Chet SsacMoV
1 layer sponge cake
2 egg whites
4 ta bl es p oons aonfeetlooerF
"
By JEAN HAHN
What happens when a recipe calls for
white wine or sherry and neither is at
hand? For Julie Newmar, glamorous
actress featured in the Broadway hit,
Lil Abner, the answer is simple. She
simply Vermouth, substitutes which, Noilly Prat French
she says is her favor¬
ite cooking wine. And with good rea¬
son, too, for vermouth, by combining
wines and savory herbs, two ingre¬ ✓
dients called for in all good recipes,
provides easy-to-use the blend housewife of the with world's a handy, most ,'/ /
'
prized seasonings. f
Fine vermouth like Noilly Prat also
make an ideal aperitif, ou£ she said. In
designed France, she pointed aperitifs are
greater appreciation to spark the of the appetite meal that t*
is to follow. And nothing, she says, fills
the bill more perfectly than French vermouth—chilled by itself,
on the rocks, or mixed ft dry and ft sweet.
The following is Julie’s own version of an old cookbook recipe
for beef stew. The original recipe, in addition to calling for white
wine or sherry, also had canned tomato sauce, Carrots and pota¬
toes cooked with the stew. But Julie says she omits these from her
stew because she thinks vegetables deserve to be cooked and
served separately.
BEEf STEW A LA NOILLY
K lb. salt pork (brought to a boll 1 large onion, chopped
la pan of water before using) 1 bouillon cube
fibs, chuck (cut free cI gristle 12 popper coos
and brio bite else pieces) 3 whole doveo
1 tablespoon flour ft cup parsley, leal chopped
lft doves garlic, chopped ft .bay
ft teaspoon pepper I cup water
ft cup Noilly Prat Extra Dry French Vermouth
Cut toe briefly boiled salt pork Into thin strip# and saute slowly In of a beef largo
skillet When fairly crisp remove and put aside. Brown pieces to
park fat at high heat; add fried pork, flour, .ft teaspoon nepper. ff>ur Bring re¬
maining ingredients to boil except for vermouth and over meat
Simmer covered for 3 hours. Stir occasionally and add extra water fi
necessary. After 3 hours cooking, turn off heat, stir In ft cup Noilly Prat
French Vermouth, place stew in casserole or been pot and refrigerate,
pteieiably overnight When ready to serve, reheat to 300 F. oven to*
about 1 hour.
smoothest ride!
One of the 7 big bests Chevrolet gives you over any other car in its field
Anyone who’s ever taken a Chevy
over a choppy country road can
tell you how lightly Chevrolet’s
Full Coil suspension handles rough
going —and coil springs never
squeak, never need grease! Try
this velvet way of going for your
i self. Once you do, you’ll find your
own way of saying what MOTOR
TREND magazine puts this way:
“. . . the smoothest, most quiet,
softest riding car in its price
class.” But the happiest part of it
all is that this Full Coil ride is
just one of seven big bests—all
documented by published opinions
of experts and on-the-record facts
and figures.
i
BEST ROOM— Official dimen¬
sions reported to A.M.A.* show
that Chevrolet sedans offer more
front seat head room than all but
one of the high-priced (by cars—more 5.9
front seat hip room up to
inches) than the “other two” of
Visit your local authorized Chevrolet dealer and see how much more Chevy has to offer!
Stamey Chevrolet Company
Phone 5-2511 Cleveland, Ga.
THE (GA.) mm »
A 14 teaspoon vanilla
1 pint ice cream
8 tablespoons Old Crow
bourbon
On an oven-proof plate place
a layer of sponge cake cut a
little larger than the ice cream
mold. Make meringue until by beat¬ stiff.
ing the egg whites
Gradually add the sugar and
vanilla, beating after each ad¬
dition. Place the ice cream on
the cake, then cover both com¬
pletely with meringue. Brown
in the oven under broiler heat
for about five minutes. Bring
your Baked Alaska to the table,
warm tire bourbon over a can¬
dle, Ignite it and pour. The
>t results will thrill
the leading low-priced three.
BEST ENGINE— Chevrolet en¬
gines have long won expert praise
from virtually every automobile
magazine, and, just recently, Chev¬
rolet received the NASCARt Out¬
standing Achievement award for
“the creation and continuing de¬
velopment of America’s most effi¬
cient V-type engines.”
BEST ECONOMY-A pair of
Chevrolet sixes with Powerglide
won their class in this year’s Mobil
gas Economy Run, topping every
other full-sized car. And the win¬
ning mileage was a whopping 22.38
m.p.g.
BEST BRAKES— Chevy’s bonded
lining brakes are the biggest in
their field, built for up to 66%
longer life. In a direct competition
conducted by NASCAR, Chevy out
stopped both of the other leading
TEA AND THE SPICE OF LIFE
Deviled crab meat in cerulean ceramic shells is perfect autumn
fare, especially when accompanied by a full-bodied, brisk cup of
tea. Tea is the natural beverage to drink with spiced foods.
New York, New York—Varie¬
ty has been said wisely to be the
spice of life: and certainly vari¬
ety of menu is the secret to set¬
ting a good table. Yet a single
thread runs through the most like
fanciful repasts these days, string
a single thread through a brisk
of bright beads: tea. For a
cup of tea is the perfect spicy, accom
paniment to the ever-so
slightly sharp foods that go so
well with early autumn days,
that echo to the scent of burning
leaves and the smoke of birch
logs. empire builders of the
The
past centuries knew what they
were about wher they discovered
tea as the perfect beverage hot, to
sip while partaking of the
aromatic foods of the East.
These spices that the knowledge¬ and
able cook uses to add pep
variety to her dishes were once
worth a king’s ransom. Fortu¬
nately for the modern homemak¬
er both pepper and tea are as
inexpensive as they daily are living, neces¬
sary components of
and the zest of a steaming cup
of brisk tea is just as important sprin¬
to any meal as a judicious
kling of pepper. meal that
So for an autumn
will set the blood racing to meet air,
the edge of briskness in the
try a deviled crab and a cup of
tea. The crab dish is easy to
make and may be prepared early
in the day for later reheating in
a hot oven. The tea is even easier
6# brew. The new flo-thru tea
.'ME PRESENT
That Lasts A Year
— •—
A SUBSCRIPTION TO
The Home Newspaper
low-priced cars in a test of re¬
peated stops from highway speeds.
BEST STYLE— It’s the only car
of the leading low-priced 3 that’s
unmistakably modern in every line.
“In its price class,” says POPU¬
LAR SCIENCE magazine, “a new
high in daring styling.”
BEST TRADE-IN —Any
N.A.D.A.t Guide Book can give
you the figures on Chevy’s extra
value. You’ll find that Chevrolet
used car prices last year averaged
up to $128 higher than comparable
models of the “other two.” Your
Chevrolet dealer will be happy to
tell you about a whole host of other
advantages besides these seven.
Why not drop by his showroom ?
•Automobile Manufacturert Association .
t National Association for Stock Car
Advancement and
Research.
t Automobile National Dealers JEEZ
Association .
bags simplify brewing and en.
sure a better cup of tea boiling because
the bags permit the wa¬
ter to swirl through the leaves
from four sides instead of the
usual two.
DEVILED CRAB
1 pound er*b meat, fresh, canned
or frozen
2 tablespoon* Itallan-atylo salad
medium dressing onion, diced
1
2 large mushrooms, finely chopped chopptd
!4 tablespoons green pepper, butter
. 3
'A teaspoon pepper
>/i 1 teaspoon tablespoon dry Worcestershire mustard
3 dashes hot pepper sauce
3 tablespoons milk flour
1 cup hot
2 tablespoons chopped paroloy
•/* cup cream
Soak the crab meat in the
salad dressing while making the
sauce. Cook the onion, green
pepper and mushrooms in the
butter for about 10 minutes, or
until vegetables are tender, but
not browned. Add pepper, mus¬
tard, Worcestershire and hot
pepper sauce and stir in the
flour. Gradually stir in the hot
milk and cook, stirring, until
sauce is thickened. Cook over
low heat for 10 minutes, stirring
occasionally. Stir in Divide parsley, the
cream and crab meat.
mixture into 6 heat-proof crab shells rame¬ and
kins or ceramic
sprinkle with buttered crumbs.
To serve: heat in a 460*F. oven
for 15 minutes, or until sauce ia
bubbling and crumbs aro brown
ed. Serves 0.
HEALTH HORIZONS
The Right And Wrong Way To "Cheer" do—and The Sick m many] many]
To visit a sick friend is a most thoughtful thing to yet t
of us are thoughtless, or mistaken, in OOF notions of how to cheer the sick,.,
according to a recent article in The Canadian, Medical A««ooiaetowi
Journal. As authority, they quote Florence Nightingale, tho revered
“mother of nursing.” Though she lived almost a century ago, hee keen!
and observations are still worth listening to, the Journal
pointed out.
Some Wrong Attitudes
“I would appeal most seriously
to all friends, visitors, and attend¬
ants of the sick to leave off this
practice of attempting to 'cheer’
tiie sick by making light of their
danger and by exaggerating their
probability of recovery,” wrote
Florence Nightingale in 1859. In
other words, though well-meaning,
a hearty “Oh, you'll be goodas new
in no time” only depresses and.
wearies the patient. “He feels what
a convenience it would be if there
were any single person to whom
he could speak simply and openly,
without pulling upon himself .. .
this shower-bath of silly hopes and
encouragements.” . **■
Perhaps, with equally good in¬
tentions, you may tell your ill'
friend of some new treatment
you’ve just read about, or urge
him to see your doctor. The result
is that “everything is upset, con¬
fidence is destroyed or disturbed,
everybody is annoyed, but only one
person is injured, and that is the
patient.” The treatment you’ve
read about may not be feasible or
safe in that particular case and,
much as you trust one physician, ’
don’t forget that your friend may
feel the same way about his—and
with as much' right. r“ \
up' 'A
*
A
-vj f
YOUR NEWSPAPER
LIGHTS THE WAY
" FREEDOM
\ ~
MORE THAN $26 MILLIONI That’s the Georgia
Power Company’s tax bill for last year. This year
the amount will be even greater. The money goes
to city, county, state and federal governments.
As the state’s largest taxpayer, the company
lives up to its slogan, “A Citizen Wherever We
Serve.” Each year our taxes have a share in main¬
taining the many community services required for
an ever-expanding Georgia. Schools and highways,
fire and police protection, parks and playgrounds,
health and welfare services — all are represented
in the uses to which the tax dollars are put.
In fact, 20 cents of every dollar the company
receives in payment for electric service goes for
taxes. These taxes help to carry the load. They
help your government to provide today’s services
and to build for tomorrow’s future.
GEORGIA POWER COMPANY
A (IJIZIH W IJJ ft I V f ft W I HIM
• ' . ,
.■>' What Sick People ln|oy *
But Nurse Nightingale’s advice
is not confined to “Don’ts.” “A sick !
person does so enjoy hearing good
news, for instance, of a love and
courtship, while in progress to »
good ending”— not, she hastens to
add, with an unhappy ending. “A
sick person also intensely enjoys,
hearing of any inaterial good, any
positive or practical success . . «•
He has so muoh of books and fiction
... tell him of one benevolent act
which has really succeeded prac
tically, it is like a day’s health against to
him.” And, unless it is
doctor’s orders, you might take a
child along for a short visit “It
freshens up a sick person’s whole
mind to see 'the baby’,” Florence
Nightingale says.