cooking with sour cream and buttermilk - culinary arts institute 1956
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8/3/2019 Cooking With Sour Cream and Buttermilk - Culinary Arts Institute 1956
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COOKING WITH
Sour Cream AND
ButtermilkStaff Homg , J£conomists
C U L I N A R Y £ r a I N S T I T U T E
MELANIE DE PROFT
MARIE ABDISHCt. • IOUISE BABITZKE • ELAINE BECHTEL
SHERRILL CORtEY • JERRINE LEICHHARDT
YVONNE NEHLS • MARY OKAMOTO
CARMEN TOWNER • PATRICIA TURNER
0 Published by
C U L I N A R Y A R T S - I N S T I T U T E
i o i s- ' C h i c a g o 1,I
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Sour Cream and Buttermilk Cookery
It's Smart to be Careful 4
A Check-List for Successful Baking L,.-
Facts about Sour Cream, Buttermilk and Sourgd Milft
Appetizers 8 —-^f~
Soups 11
Breads 14
Salads and Salad Dressings 22
lain Dishes 28
Vegetables 41
How to Cook Vegetables 41
'" Sauces 45r
Cakes and Cookies 47
f> Desserts 58
Index 68
Acknow l edgmen t s^ For the beautiful and valuable photographs
which illustrate many of the recipes in this cookbook,
we gratefully acknowledge the generous cooperation of:
Ac'cent • American Corn Millers Federation
American Dairy Association • Blueberry Cooperative Association
The Borden Company • Can Manufacturers Institute
General Mills, Inc. • Minute Maid Fresh-Frozen Juices
Pan-American Coffee Bureau • Poultry and Egg National Board
Sugar Information, Inc . • Underwood Deviled Ham
Wheat Flour Institute
•-
• Mm
m
Copyright © 2956, Book Production Industries, Inc.
PRINTETED IN U.S.A.
• ap* 4
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Butternrijk Cookery
LONG AGO, our great-grandmo thers and their mothers before
them knew that milk and cream which had soured natural ly
di d something very special for their c ook i ng . Never were
biscuits so mar ve lou sl y tend er an d flaky, oth er ho t brea ds so
ready to melt in the mouth, cakes so^fje^tjjery-light and deli
cate, as wh en the y we re ma de with so ur ed milk or but ter milk .
So u r cre am gav e an extra-flavorful richn ess and sm oo th ne ss
to gravies and many main dishes, to sauces for vegetables,
to salad dres sing s and to ma ny des ser ts.
Today , ho me ma ke rs are learn ing all ov er again what their
gran dmothe rs kne w abo ut the happy influence of sou r cr eam
and buttermilk on cooked foods. Dairies are responding to
their demand and pr od uc in g so ur cre am and buttermil k
which are mo re uni for m in acidi ty and con sis te ncy t han the
natural ly ho me- sou red pro duct s used to be. That is bec aus e
they are made und er co ntr ol le d co ndi t io ns fro m pasteurizedGrade A cre am and milk. Bot h hav e a cle an, fresh ^ v o r and
the sou r cr eam has a thic k, sm oo th tex tur e; th ey are n ot
real ly "s o ur " at a l l—just "c ul t ur ed. "
If y ou are already a so ur cre am and butter milk addic t, the
recipes in this book will add to y ou r rep ert oir e o f dishes
made with these delic ious dairy pr odu cts . If yo u have nev er
used the prod uc ts ( exc ep t for a butt ermi lk bisc uit no w and
then, or perhaps a sour cream salad dressing), these recipes
ca n be yo ur intro du cti on to the wonde rf ul new flavor wo rl d
o f sour cream and buttermilk cooke ry .
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THERE'S N O SUBSTITUTE
FOR ACCURACY
Read recipe carefully.
Assemble all ingredients and utensils.
Select pans of proper kind and size. Measure
inside, from rim to rim.
Us e standard measuring cups and spoons. Use
liquid measuring cups (rim above 1-cup line) for
liquids. Use nested or dry measuring cups (1-cup
line even with top) for dry ingredients.
Check liquid measurements at eye level.
Sift all flour except whole-grain types before
measuring. Spoon lightly into measuring cup.
Do not jar cup.
Level dry measurements with straight-edged
knife or spatula.
Preheat oven 12 to 20 min. at required tem
perature. Leave oven door open first 2 min.
Beat whole eggs until thick and gtled softly
when recipe calls for well-beaten eggs.
Covering of foods stored in the refrigerator
depends upon the type of refrigerator used—con
ventional or moist-cold.
FOR THESE RECIPES—WHAT TO USE
BAKING POWDER—Double-action type.
BR EAD CUBES—One slice fresh bread equals
about 1 cup soft crumbs or cubes. One slice dry
or toasted bread equals about M cup dry cubes
orl A cup fine, dry crumbs.
BUTTERED CRUMBS—Soft or dry bread or crack
er crumbs tossed in melted butter or margarine.
Us e 1 to 2 tablespoons butter or margarine for
1 cup soft crumbs or 2 to 4 tablespoons butter or
margarine for 1 cup dry crumbs.
BUTTERMILK—se e pagd7.
CHOCOLATE—unsweetened chocolate.
CORNSTARCH—one tablespoon has the thick
ening power of 2 tablespoons flour.
CREAM—light , table or coffee cream, contain
ing not less than 18% butter fat.
H EAVY or WHIPPED CREAM—containing not
less than 36% butter fat.
SOUR CREAM—s e e page 7.
FLOUR—all-purpose (hard wheat) flour. (Insome southern areas where a blend of soft wheats
is used, better products may result when minor
adjustments are made in recipes. A little less
liquid or more flour may be needed.) If cake
flour is required, recipe will so state. If necessary,
substitute 1 cup minus 2 tablespoons all-purpose
flour for 1 cup cake flour.
G R A T E D PEEL—peel of whole citrus fruit finely
grated through colored part only; white is bitter.
HERBS a n d SPICES—ground unless recipe spe
cifies otherwise.
M O N O S O D I U M G L U T A M A T E — a crystalline ce
real or vegetable product that enhances natural
flavors of foods.
OIL—salad or cooking type. Use olive oil only
when recipe so directs.
R O T A R Y BEATER—hand-operated (Dover-type)
beater or electric mixer.
SHORTENING—hydrogenated vegetable shortening, all-purpose shortening, butter or margar
ine. Use lard or oil when specified.
SOURED MILK—see page 7.
STUFFED OLIVES—pimiento-stuffed olives.
SUGAR—granulated (either cane or beet).
VINEGAR—cider vinegar, or as specified.
H O W TO D O IT
BL AN C H AL M ON D S and PISTACHIOS—the flavor
and crisp texture of nuts are best maintained
when the nuts are allowed to remain in water theshortest possible time during blanching. There
fore, blanch only about Vi cup at a time; repeat as
many times as necessary for larger amounts.
Bring to a rapid boil enough water to cover the
shelled nuts. Drop nuts into water. Turn off heat
and allow nuts to remain in water about 1 min.;
drain or lift out with slotted spoon or fork. Place
between folds of absorbent paper; pat dry. Squeeze
nuts between thumb and fingers to remove skins;
or peel. Place on dry absorbent paper; to dry
thoroughly, shift frequently to dry spots on paper.
T O A S T NUTS—place nuts in a shallow baking
dish or pie pan and brush lightly with cooking oil.
Heat in oven at 350°F until delicately browned.
Move and turn occasionally with fork. Or put
nuts into a heavy skillet in which butter or mar
garine (about 1 tablespoon per cup of nuts) has
been melted; or use oil. Heat over moderate heat
until nuts are lightly browned, moving constantly
with a fork. Drain on absorbent paper.
SALT NUTS—toast nuts; sprinkle with salt.
BOIL—cook in liquid in which bubbles rise
continually and break on the surface. Boiling
temperature of water at sea level is 212°F.
CHILL GELATIN—set dissolved gelatin mixturein refrigerator or in pan of ice and water un
til slightly thicker than consistency of thick,
unbeaten egg white, or until mixture begins to
gel (gets slightly thicker). If mixture is placed
over ice and water, stir frequently; if placed in
refrigerator, stir occasionally.
CLEAN CELERY—trim off root end and cut off
leaves. Leaves may be chopped and used for
added flavor in soups and stuffings; leaves may be
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left on inner stalks when serving as relish. Sepa
rate stalks, remove blemishes and wash.
CLEAN GARLIC—separate into cloves and re
move thin, papery outer skin.
CLEAN GREEN PEPPER—rinse and cut into quar
ters. Remove stem, all white fiber and seeds with
spoon or knife; rinse. Prepare as directed.
CLEAN a n d SLICE MUSHROOMS—wipe with a
clean, damp cloth and cut off tips of stems; slice
lengthwise through stems and caps.
CLEAN ONIONS (dry)—cut off root end and a
thin slice from stem end; peel and rinse. Prepare
as directed in recipe.
CUT DRIED FRUITS (uncooked) or M A R S H M A L -
LOWS—use scissors dipped frequently in water.
DICE—cut into small cubes.
FLAKE FISH—with a fork, separate canned or
cooked fish into flakes (layer-like pieces). Remove
bony tissue from crab meat; salmon bones are
edible.
FLUTE EDGE of PASTRY—press index finger on
edge of pastry, then pinch pastry with thumb
and index finger of other hand. Lift fingers and
repeat procedure to flute entire edge.
FOLD—use flexible spatula. Slip it down side
of bowl to bottom. Turn bowl quarter turn. Lift
spatula through mixture along side of bowl with
blade parallel to surface. Turn spatula over so as
to fold lifted material across the surface. Cut
down and under again; turn bowl and repeat
process until material is blended. With every
fourth stroke, bring spatula up through center.
GRATE NUTS or CHOCOLATE—us e a rotary-typegrater with hand-operated crank. Follow manu
facturer's directions. Grated nuts or choco late
should be fine and light.
H A R D - C O O K EGGS—put eggs into large sauce
pan and cover completely with cold or lukewarm
water. Cover pan. Bring water rapidly just to
boiling. Turn off heat immediately; if necessary
to prevent further boiling, remove pan from heat
source. Let eggs stand, covered, 20 to 22 min.
Plunge eggs into cold, running water. Crackle
shells and roll between hands to loosen shells.
When cooled, start peeling at large end.
Note: Eggs are a protein food and therefore shouldnever be boiled.
MARINATE—allow food to stand in liquid (usu
ally oil and acid) to impart flavor.
MEASURE BROWN SUGAR—pack firmly into
dry measuring cup; sugar should hold shape of
cup when turned out.
MINCE—cut or chop into small, fine pieces.
MELT CHOCOLATE —melt over simmering water
to avoid scorching.
P A N B R O I L BACON—place in a cold skillet only
as many bacon slices as will lie flat. Cook slowly,
turning frequently. Pour off fat as it collects.
When bacon is evenly crisped and browned, remove from skillet and drain on absorbent paper.
PREPARE CRUMBS—place cookies, crackers,
zwieback or dry bread on a long length of heavy
waxed paper. Loosely fold paper around them,
tucking open ends under. With rolling pin, gently
crush to make fine crumbs. Or place cookies or
crackers in a plastic bag and gently crush with
rolling pin.
If using electric blender, break 5 or 6 pieces
(cookies, crackers, etc.) into blender container.
Cover container. Blend on low speed, flicking
motor on and off, until crumbs are medium fine.
Empty container and repeat.
PREPARE DOUBLE-STRENGTH COFFEE BEVER
AGE —prepare coffee in usual manner (method
and grind of coffee depending upon type of coffee
maker), using 4 measuring tablespoons coffee per
standard measuring cup water.
PREPARE QUICK BROTH—dissolve in 1 cup hot
water, 1 chicken bouil lon cube for chicken broth
or 1 beef bouillon cube (or Vi teaspoon concen
trated meat extract) for meat broth.
PREPARE QUIC K COFFEE BEVE RAGE — f o r one
cup coffee beverage, put one teaspoon concen
trated soluble coffee into cup . Add boiling water
and stir until coffee is completely dissolved. To
prepare 1 cup of double -strength quick coffee
beverage, increase concentrated soluble coffee
to 1 tablespoon.
RICE—force through ricer, sieve or food mill.
SIEVE—force through sieve or food mill.
SIMMER—cook in a liquid just below boiling
point; bubbles form slowly, break below surface.
U N M O L D GELATIN—run tip of knife around top
edge of mold to loosen . Invert mold on chilled
plate. If necessary, wet a clean towel in hot water
and wring it almost dry. Wrap hot towel around
mold for % few seconds only. (If mold does not
loosen, repeat.)
OVEN TEMPERATURES
Very Slow 250°F to 275°F
Slow 300°F to 325°F
Moderate 350°F to 375°F
H o t . . 400°F to 425°F
Very Hot 450°F to 475°F
Extremely Hot 500°F to 525°F
Use a portable oven thermometer for greater
accuracy of oven temperature.
WHEN Y O U DEEP-FRY
About 2 0 min. before deep-frying, fill a deepsaucepan one-half to two-thirds full with hydro-
genated vegetable shortening, all-purpose short
ening, lard or cooking oil. Heat fat slowly to
temperature given in the recipe. A deep-frying
thermometer is the most accurate guide to correct
frying temperatures.
If thermometer is not available, this bread-cube
test may be used as a guide: A 1-in. cube of
white bread browns in 60 seconds when the tem
perature is 350°F to 375°F.
When using an automatic deep-fryer, follow
manufacturer's directions for amount of fit.
WHEN USING THE ELECTRIC BLENDER
To grind or chop, place in blender container
enough food at one time to cover blades. Cover;
turn on motor and grind or chop until food is of
desired fineness. (Turning motor off and on helps
to throw food back on blades.) Empty container
and grind next batch of food.
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A C H E C K - L I S T F O R S U C C E S S F U L B A K I N G
V R E A D A G A I N "It's Smart To Be Careful—
There's No Substitute for Accuracy" (page 4).
V PLACE OVEN RACK so top of product will be
almost at center of oven. Stagger pans so no pan
is directly over another and they do not touch
each other or walls of oven. Place single pan so
that center of product is as near center of oven
as possible.
V P R E P A R E PAN — F or cakes with shortening and
for cake rolls, grease bottom of pan only; line
with waxed paper cut to fit bottom; grease waxed
paper. For cakes without shortening (sponge
type), do not grease or line pan. For quick and
yeast breads, grease bottom of pan only. For
cookies, lightly grease cookie sheets. If recipe
directs, "Set out pan," do not grease or line pan.
V H AVE ALL INGREDIENTS at room temperature
unless recipe specifies otherwise.V SIFT ALL FLOUR except whole-grain types before
measuring. Spoon lightly into measuring cup. Do
not jar cup. Level with straight-edged knife or
spatula.
V C R E A M S H O R T E N I N G (alone or with flavorings)
by stirring, rubbing or beating with spoon or
electric mixer until softened. Add sugar in small
amounts; cream after each addition until all
"raininess disappears and mixture is light and
fluffy. Thorough creaming insures fine-grain cake.
V BEAT WHOLE EGGS until thick and piled softly
when recipe calls for well-beaten eggs.
V BEAT E G G WHITES as follows: Frothy—entire
mass forms bubbles; Rounded peaks—peaks turn
over slightly when beater is slowly lifted up
right; Stiff peaks—peaks remain standing when
beater is slowly lifted upright.
V BEAT EGG YOLKS until thick and lemon-colored
when recipe calls for well-beaten egg yolks.
V WHEN LIQUID A N D D R Y INGREDIENTS are added
alternately to cake batter, begin and end with
dry. Add dry ingredients in fourths, liquid in
thirds. After each addition, beat only until
smooth. Finally beat only until batter is smooth
(do not overheat). Scrape spoon or beater andbottom and sides of bowl during mixing.
If using an electric mixer, beat mixture at low
speed when alternately adding liquid and dry
ingredients.
V FILL CAKE PANS one-half to two-thirds full.
V T A P B O T T O M OF C A K E P A N sharply with hand
to release air bubbles before placing in oven.
V APPLY BAKING TESTS when minimum baking
time is up. For cakes, touch lightly at center;
if it springs back, cake is done. Or insert a cake
tester or wooden pick in center; if it comes out
clean, cake is done.
V COOL BUTTER CAKES 10 min. in pan on cooling
rack after removing from oven; cool sponge-type
cake as recipe directs.
V REMOVE CAKE from pan after cooling. Run
spatula gently around sides of pan. Cover with
cooling rack. Invert and remove pan. Turn right
side up immediately after peeling off waxed paper.Cool cake completely before frosting.
V FILL LAYER CAKES—Spread filling or frosting
over top of bottom layer. Cover with second layer.
Repeat procedure if more layers are used. If
necessary, hold layers in position with wooden
picks: remove picks when frosting is set.
V FROST FILLED LAYER CAKES—Frost sides first,
working rapidly. See that frosting touches plate
all around bottom, leaving no gaps. Pile remain
ing frosting on top of cake and spread lightly.
V TEST for lukewarm liquid (80°F to 85°F) by
placing a drop on wrist; it will feel neither hot
nor cold.
V K N E A D D O U G H by folding opposite side over
toward you. Using heels of hands, gently push
dough away. Give it a quarter turn. Repeat process
rhythmically until the dough is smooth and
elastic, 5 to 8 min., using as little additional flour
as possible. Always turn the dough in the same
direction.
V REMOVE ROLLS, BREAD a nd COOKIES from pans
as they come from the oven, unless otherwise
directed. Set on cooling racks.
V WR A P COOL ED QUICK BREADS in waxed paper,
aluminum foil or moisture-vapor-proof material;store overnight for easier slicing.
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A B O U T S O U R ( S E A D S O U R E D M I L K
What They A re—R ecipes in this book were
tested with dairy sour cream and buttermilk.
However, most recipes for baked foods (cakes,
cookies, breads and steamed puddings) which
call for buttermilk can also be made success
fully with soured milk.
Dairy sour cream is a product made from
pasteurized and homogenized Grade A cream
having 18% to 20% butterfat. To this cream,
a lactic acid culture is added. The product that
results is thick and smooth, creamy-white in
color, and has a del icately acid flavor.
Dairy buttermilk is made from pasteurized
Grade A skim milk in most cases; a few dairies
offer buttermilk made from homogenized whole
milk. A lactic acid culture is added to the milk,
which gives characteri stic flavor and consist
ency to the product. So-called "churned"
buttermilk as offered by dairies is actually
cultured buttermilk to which flecks of butter-
fat are added to simulate the appearance of old-fashioned churned buttermilk. Acid ity (or
sourness) is approximately uniform for all
cultured buttermilk, but it increases rapidly
if the buttermilk is allowed to Stand at room
temperature. Variations in the consist ency of
buttermilk have little or no effect on the qual
ity of cooked and baked products, though they
will cause some variations in texture of un
cooked beverages, soups and frozen desserts.
Soured milk is sweet milk soured artificiallyby the addition of vinegar or lemon juice. (To
make 1 cup of soured milk, put 1 tablespoon
cider vinegar or lemon juice into a measuring
cup for liquids, and fill the cup with milk to
the 1-cup line.) Except where the smooth
thickness of buttermilk is needed, as in butter
milk beverages, soured milk may be substituted
for buttermilk in equal measure.
How They Behave—Because sour cream and
buttermilk are both acid, there is a tendency
toward curdling when they are heated, particu
larly in the presence of added acid (such as
lemon juice or tomato). This tendency is less
in the .case of sour cream, due to the higher
butterfat content, but care is necessary in
adding sour cream to any hot mixture.
Sour cream should be stirred into sauces and
gravies at the very end of the cooking period,
not more than a tablespoon at a time. If the
total amount added is large enough to cool the
mixture, reheating should be done in the short
est possible time, while stirring constantly; the
mixture should never be allowed to boil. Flour
or egg yolk added to the mixture when or
before the sour cream is added tends to pre
vent curdling. Any hot sour cream mixture
should be served immediately, unless therecipe specifically directs otherwise.
Buttermilk as an ingredient in batters and
doughs requires no special handling other than
addition of the correct proportion of baking
soda. It should not be cooked or heated on top
of the range, however, unless the separation
into fine curds and whey will not affect the
texture of the finished product (as in yeast
breads). In sauces and stirred custards, cur
dling may be avoided by stirring the buttermilk in after the mixture is removed from the heat.
Soured milk reacts like buttermilk.
High salt conten t of a mixture also tends to
cause or to favor curdling. In general, it is
desirable, to use salt quite sparingly in sour
cream aftd buttermilk cookery.
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Blini
(Russian Raised Griddlecakes)
Though there is no sour cream in the little
dollar-size griddlecakes themselves, the sour
cream and caviar that are served with them area most important part of this well-known and
unique hot appetizer.
Set out a griddle or heavy skillet.
Soften
Vi teaspoon (V* pkg.) active
dry yeast
in
1 tab les po on war m wate r, 110°F to
115°F (If using compressed yeast,soften V* cake in 1 tablespoon
luke warm water, 80°F to 85°F.)
Let stand 5 to 10 min.
Meanwhile, scald
Vi cup milk
Put into a bowl
% teaspoon sugar
Vt teaspoon salt
Pour scalded milk into the bowl. When cooled
to lukewarm, stir mixture and thoroughly blend
into it a mixture of
Vi cu p bu ck wh ea t or rye flour
2 tablespoons flour
Stir the softened yeast and add, mixing well.
Cover bowl with waxed paper and a cle^n towel
and set aside in a warm place (about 80°F) lMi
hrs., until light.
Add to yeast mixture and beat until smooth
Vi cup sifted flour
Beat until thick and lemon-co lored
1 egg yolk
Blend into the batter. Beat until rounded peaks
are formed
1 egg white
Gently fold (page 5) into the batter.
Cover bowl with waxed paper and towel and
set aside in a warm place (about 80°F) 20 min.
Meanwhile, set the griddle or skillet over low
heat. Test temperature; it is hot enough for
baking when drops of water sprinkled on sur
face dance in small beads. Lightly grease grid
dle or skillet if manufacturer so directs .
Spoon onto griddle or into skillet enough batter
(about 2 teaspoons) to form small pools about
1 in. in diameter, leaving at least 1 in. between
cakes. Spread batter out slightly. Turn as they
become puffy and full of bubbles, and brown
other side. Turn only once. As Blini are cooked,
transfer to a warm platter and set in a warm
oven (about 250°F) until all are done.
Serve immediately, accompanied by bowls of
Thick sour cream
Caviar
Minced onion
Sieved hard-cooked egg yolk
Sieved hard-cooked eg g white
Arrange platter and bowls so each person may
serve himself as desired. 2 doz. Blinim
1 .
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9
Filled Pastry Morsels
These delicious morsels of pastry with savory
fillings are hot appetizers you will serve with
pride. For the custard-like Swiss cheese filling,
use only the tart shells; the chicken and crab
meat fillings may be baked either in tarts or in
little pastry cornucopias.
Twenty-four 1%-in. muffin-pan wells (1 in.
deep) will be needed for the tarts; use baking
sheets for the cornucopias.
Prepare and roll (use one-half of dough at a
time)
Pastry for 2-Crust Pie (page 58)
For Tarts—Roll pastry VfJt o
^m
- thick; cut3-in. rounds and fit carefully into the muffin-
pan wells so that dough is not stretched. Press
edges neatly against rims with a fork. Fill with
Swiss Cheese Filling.
Bake at 375°F 15 min., or until a silver knife
inserted into center of filling comes out clean;
remove carefully to warm serving plates and
serve piping hot.
Or fill with Chicken or Crab Meat Filling andbake at 400°F 30 min., or until pastry is
delicately browned. About 2 doz. tarts
For Cornucopias—Prepare one-half pastry rec
ipe; roll pastry Vjj to H in. thick and cut 2-in.
rounds. Place M to M teaspoon Chicken or
Crab Meat Filling on center of each pastry
round and moisten two-thirds o f outer edge o f
the round. Bring moistened edges together.
Pinch, tapering one end, and leaving other
open to form a cornucopia. Place on bakingsheets and bake at 375°F 12 to 15 min., until
pastry is delicately browned. Remove to warm
serving plates and serve piping -hot.
About 2% doz. cornucopias
For Swiss Cheese Filling (IK cups filling)—
Grate
2 oz. Swiss cheese (about Vi cup,
grated)
Set aside.
Prepare
2 tablespoons finely chopped onion
Heat in a skillet over low heat
V/i teaspoons butter
Add the onion and cook over medium heat
until onion is transparent, stirring occasional
ly. Add to the grated cheese and blend thor
oughly. Divide mixture among the tart shells
(about 1 teaspoon each). Set aside.
Blend together thoroughly1 eg g, slightly beaten
Vi cup thick sour cream
Vi teaspoon prepared mustard
V* teaspoon salt
Few grains cayenne pepper
Spoon 1 teaspoonful of the mixture into each
tart shell. Dot tops of tarts with
Butter (abou t 1 tab les poo n for all)
Sprinkle lightly with
Nutmeg
For Chicken Filling (1 cup filling)—Lightly
toss together
Vi cup finely chopped cooked chicken
Vi cup finely chopped celery (page 5)
2Vi tablespoons thick sour cream
2 tablespoons finely chopped
toasted almon ds (pa ge 4)
1 tablespoon mayonnaise
Vi teaspoon salt
Few grains white pepperFew grains nutmeg
For Crab Meat Filling {\ l
A cups filling)—
Lightly toss together
1 cup crab meat (bony tissue
removed)
2 tablespoons thick sour cream
2 tablespoons mayonnaise
2 teaspoons lime or lemon juice
2 teaspoons minced pimiento
1 teaspoon grated onionVi teaspoon Worcestershire sauce
Vi teaspoon dry mustard
Few grains pepper
Sprinkle over crab meat mixture in tart shells
or ojjfpastry rounds before shaping cornucopias
Grated Parmesan cheese
• Paprika
* ** "r ' ik^ *»* ft
% : v;. T.•
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10
Herring Bits in Sour Cream
(See center color photo)
Drain contents of
1 16-oz. jar herring fillets
Mix and pour over herring
I cu p thick sour cream3 tablespoons lemon juice
1 large on io n (p ag e 5) , thinly sliced
1 tablespoon peppercorns
1 teaspoon salt
Vi teaspoon monosodium glutamate
Stir carefully with a fork to coat all pieces
evenly. Cover and let stand in refrigerator at
least 2 hrs. before serving.
Garnish with le mo n sli ces and paprika.
About 3 cups
Piquant Dip
Hard-cook (page 5) and finely chop
1 egg
Beat together until fluffy
3 o z . (1 pkg.) cream ch ee se , softened
1 cup thick sour cream
Blend in the egg andVi cup minced green pepper (page 5)
1 tablespoon ketchup
IV2 te as po ons prepared horse-radish
1 teaspoon Worcestershire sauce
Vi small clove garlic (page 5), minced
or crushed in a garlic press
and a mixture of
Vi teaspoon dry mustard
Vi teaspoon salt
Cover and let stand in refrigerator at least
2 hrs. to chill and blend flavors.
Tempting Tuna Dip
Beat together until fluffy
3 o z . (1 pkg. ) cream ch eese ,
softened
1 cup thick sour cream
Add to mixture1 cup (7-oz. can) tuna, drained
and flaked (page 5)
2 tablespoons chopped chives
2 tea spo ons prepared horse-radish
1 teaspoon Worcestershire sauce
Vi teaspoon salt
Blend gently but thoroughly.
Cover and let stand in refrigerator at least
2 hrs. to chill and blend flavors.
Serve as a dip with crisp crackers or potato
chips. About 2 cups dip
Garlic-Cheese Dip
The happy owner of a blender can whisk this
together in a jiffy, but it can be hand-mixed.
Put into blender container3 o z . (1 pkg.) cream c heese
1 Vi o z . (1 pkg.) Roquefort or
Blue chee se, crumbled
Vb cup thick sour cream
2 tablespoons pineapple juice
Vi teaspoon Worcestershire sauce
5 drops tabasco sauce
1 sprig parsley
Vi clove garlic (page 5)
Cover and turn on motor. Blend until just
smooth.
Serve as a dip with crisp crackers or potato
chips. About VA cups dip
Serve as a dip with crisp crackers or potato
chips. «tfMb^» About 1 cup dip
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These are soups in which sour cream and buttermilk are important
ingredients—including borsch, which must have its crown of
snowy sour cream, and buttermilk soup, which owes its very
existence to the delicate tang of the dairy product. Try them
all for their zestful flavor—and try, too, sour cream as a
beautiful and tempting garnish for any cream soup: a spoonful of
whipped sour cream floating in a botvl of rosy cream of
tomato soup is a delight to the eye as well as the palate.
Buttermilk Soup
An uncooked, cold soup for hot summer days.
It may also be served as a refreshing beverage.
Beat until very thick and piled softly
3 eggs
Add gradually, beating thoroughly after each
addition
Vi cup sugar
Add
2 tablespoons grated lemon peel
(page 4)
Pour into the egg mixture gradually, stirring
until blended
2 qts. buttermilk
Chill in refrigerator about 2 hrs. | |
Serve chilled, the day it is prepared.
About IVi qts. soup
(See center color photo)Chilled Borsch
Set out a large bowl.
Drain, reserving liquid, contents of
1 N o. 2 can wh ol e beets
Put reserved liquid into the bowl and add
2 % cups cold water
Stir in
'/3 cup sugar
3Vi tablespoons cider vinegar
Vi teaspoon salt
Put drained beets through coarse blade of food
chopper. Add to the liquid mixture and put in
refrigerator to chil l.
Serve in chilled bowl s, topped with table-
spoopfuls of
Thick sour cream
f About 1 qt. soup
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12
Potato Bisque
• Base Recipe
Set out a heavy 3-qt. saucepan or sauce pot
having a tight-fitting cover.
Wash, pare and cut into 34-in. slices
4 medium-size (about IV2 lbs.)
potatoes
Put into the saucepan with
4 cups cold water
Cover and bring to boiling. Reduce heat to
medium and add
1 stalk cele ry (pa ge 4) , finely cut
1 onion (pag e 5) , ch op ped
1 pimiento, minced
1 teaspoon salt
Vi teaspoon white pepper
Bring to boiling, reduce heat and simmer 1 hr.
Remove saucepan from heat and drain, reserv
ing liquid. Forc e vegetables through a sieve
into the broth. Add and stir until dissolved
2 beef bouillon cubes
Just before serving, put into a bowl
1 cup thick sour cream
Add to it gradually, stirring constantly, 1 cup
cup of the hot soup. Immediately blend intothe remaining soup. Cook over low heat just
until heated, but do not boil.
Serve at once, with a sprinkling of
Chopped fresh dill or parsley
About 1 qt. soup
—Lima Bean Bisque
Follow A Recipe; omit potatoes. Heat 4 cups
water to boiling. Was h thoroughly and sortVi lb. (about \M cups) dried large lima beans.
Add beans gradually to water, so slowly boiling
does not stop. Cover and simmer 2 min.; re
move saucepan from heat. Set aside and let
beans soak 1 hr. Add vegetables and season
ings; cover and simmer 1 to \Vi hrs., or until
soft. Drain, reserving liquid. Force vegetables
through sieve into broth. Stir in the bouillon
cubes. Continue as in A Recipe.
Scandinavian Fish Soup
The Scandinavians have an inspired way with
fish. When theycook this fish soup they are
preparing themain dish at the same time!
Set out a large, heavy saucepan or sauce pothaving a tight-fitting cover.
Rinse in cold water and drain well
2 lbs . dre sse d fish with he ad
(such as cod, trout or mackerel)
Using a sharp, heavy knife, cut fish crosswise
into 1-in. slices. Break through bone by tap
ping the knife with a hammer.
Put fish slices and head into the saucepan or
sauce pot with
1 qt. water
1 tablespoon salt
Bring to boiling. Reduce heat, cover and cook
8 to 10 min., or until fish flakes (page 5).
Meanwhile, wash, pare or scrape, and dice
2 carrots
Clean (page 5) and chop
1 small onion
Wash, pare and cut into H-in. cubes
2 medium-size potatoes (about V2 lb.)Cook vegetables (page 41) about 8 min., or
until tender. Drain and set aside.
When fish is cooked, remove and discard the
head. Ladle out 3 cups of the liquid and set
aside. Keep the fish hot.
Beat until thick and piled softly
2 e g g s
Stir in
1 cup thick sour cream2V2 teaspoons salt
1 teaspoon monosodium glutamate
Add the reserved fish liquid very gradually,
stirring constantly. Add the vegetables. Cook
over low heat just until heated. Do not boil.
Garnish soup with
Minced chives
Serve soup as first course; then drain fish and
serve with parsley potatoes (boiled potatoes
tossed in a mixture of melted butter and
chopped parsley). About \\i qts. soup
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Green Pea Soup
Prepare in a large heavy saucepan or sauce pot
6 cups Quick Meat Broth (page 5)
To retain their delicate flavor, rinse and shell
just before using
2 lbs. fresh peas
Cook the peas in the broth about 20 min., or
until tender. Remove and reserve 1 cup of the
broth. Set peas aside.
Meanwhile, heat in a saucepan
Vi cup butter or margarine
Blend in
Vi cup flourVi teaspoon salt
Vi teaspoon monosodium glutamate
Vt teaspoon white pepper
Heat until mixture bubbles. Remove from heat.
Add gradually, stirring in, the cup of reserved
broth. Pour mixture slowly into the pea
soup, stirring constantly. Bring to boiling.
Cook 1 to 2 min.
Beat slightly
1 egg yolk Quickly stir about 3 tablespoons of the hot
soup into the egg yolk. Immediately return
egg-yolk mixture to soup, stirring vigorously.
Reduce heat and cook soup until thoroughly
heated, about 5 min., stirring constantly. Do
not boil. Remove from heat and force through
a sieve. Return to the saucepan.
Stirring vigorously with a French whip, whisk
beater, or fork, add to the soup in very smallamounts
Vi cup thick sour cream
Stir in
1 tablespoon chopped parsley
Cook soup over low heat, stirring constantly,
3 to 5 min., until well heated; do not boil.
About Wi qts. soup
Cream of Tomato Soup
Combine in a saucepan
2Vi cups ( No . 2 can) to mat o juice
1 stalk cel ery with le av es , cut cross
wise into quarters
Vi small onion, sliced
2 sprigs parsley
Vi b a y leaf 6 whole cloves
IVi teaspoons sugar
Vi teaspoon salt
Few grains white pepper
Bring to boiling, reduce heat, cover and sim
mer 10 min.
Meanwhile, prepare in a large saucepan
Sour Cream White Sauce (page 45)
Strain tomato juice mixture. Add it very slowly
to the hot white sauce, stirring constantly and
vigorously with a wooden spoon; do not boil.
Serve immediately. If desired, drop on top of
each serving of soup a teaspoonful of
,. Whipped Sour Cream Topping
(page 44)
About cups soup
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Great-grandmother knew that when she made hot breads with sour cream'
or buttermilk, they were so wonderfully tender and so rich
in flavor that there was seldom so much as a crumb left to throw
to the chickens. And here is how she made them!
Tender-Rich Buttermilk Biscuits
• Base Recipe
Set out a baking sheet.
Sift together into a bowl2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
Cut in with a pastry blender or two knives un
til mixture resembles coarse corn meal
Vi cup lard, hydrogenated vegetable
shortening or all-purpose
shortening
Make a well in center o f dry ingredients. Pour
in all at one time3
A cup buttermilk
Stir with a fork until dough follows fork.
Gently form dough into a ball and put on a
lightly floured surface. Knead lightly with fin
ger tips 10 to 15 times.
Gently roll out to H-in. thickness. Cut with
floured cutter or knife, using even pressure
to keep sides of biscuits straight.
Transfer biscuits to baking sheet, close together if soft-sided biscuits are desired, or 1
in . apart for crusty sides . Lightly brush tops
of biscuits with
Milk
Bake at 450°F 10 to 15 min., or until biscuits
are golden brown.
About 2 doz. \ x A-in. biscuits
—Tender-Rich Drop Biscuits
Follow A Recipe. Increase buttermilk to 1
cup. Omit kneading, rolling and cutting. Drop
by spoonfuls onto baking sheet.
—Tender-Rich Shortcakes
Follow A Recipe. Sift 2 tablespoons sugar
with dry ingredients. Cut dough with 3-in.
cutter or cut with floured knife into squares
or triangles. Transfer half of the rounds or
squares to a baking sheet, and spread with
melted butter or marg ar ine. T op with remain
ing rounds or squares. Bake as in A Recipe.
Johnny Cake
Grease the bottom of an 8x8x2-in. pan.
Sift together into a bowl
1 cup sifted flour
Vi cup sugar
1 teaspoon baking powder3
A teaspoon salt
Vi teaspoon baking soda
Mix in
1 cup ye l low corn meal
Make a well in center of dry ingredients.
Beat until thick and piled softly
1 egg
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Blend in
1 cup buttermilk
2 to 4 tablespoons butter or
margarine, melted
2 tablespoons molasses
Add liquid mixture all at one time to dry
ingredients. Beat with rotary beater until just
smooth (do not overheat). Turn batter into
pan and spread to corners.
Bake at 425°F about 20 min., or until a wooden
pick or cake tester comes out clean when in
serted in center.
Cut into 2-in. squares. Serve hot with butter
and warm maple sirup if desired.
16 2-in. squares
Corn Meal Griddlecakes
A Base Recipe
Set a griddle or heavy skillet over low heat.
Melt and set aside to cool
VA cup butter or margarine
Sift together into a bowl
Vi cup sifted flour
2 teaspoons baking powderT /2 teaspoons salt
3
A teaspoon baking soda
Stir in
1 Vi cups yel low corn meal
Make a well in center of dry ingredients and
set aside.
Beat together
2 eggs , well beaten
1% cups buttermilk
Vi cup milk Blend in the melted butter or margarine. Add
all at one time to dry ingredients. Beat until
well blended and smooth. Set aside.
Test griddle or skillet; it is hot enough for
baking when drops of water sprinkled on sur
face dance in small beads. Lightly grease grid
dle if manufacturer so direc ts.
Pour batter onto griddle or into skillet, from
a pitcher or large spoon, into pools about 5 in.in diameter, leaving at least 1 in. between
cakes. Turn griddlecakes as they become
puffy and full of bubbles. Turn only once.
Serve immediately with a sprinkling of con
fectioners' sugar, if desired.
About 12 griddlecakes
Follow A Recipe;
flour to 1% cups.
—Banana Griddlecakes
Follow recipe for Buttermilk Griddlecakes.
Peel and dice 3 bananas having all-yellow or
brown-flecked peel. Mix bananas into batter.
—Apple Griddlecakes
Follow recipe for Buttermilk Griddlecakes; sift
Vi teaspoon cinnamon with dry ingredients.
Mix 13^ cups diced pared ap pl es into batter.
(Or substitute chopped canned apple slices.)
— Blueberry Griddlecakes
Follow recipe for Buttermilk Griddlecakes.
Fold (page 5) 2 cups blueberries into batter.
—Vermont Pancake Stack
(&e center color photo)
Follow A Recipe or recipe for Buttermilk
Griddlecakes. As each griddlecake is baked,
spread it with butter and place in stack on
serving plate. To serve, cut stack into quarters.
Top with butter and serve with warm ma ple
sirup and crisp panb roi led ba co n (page 5 ).
Corn Meal Griddlecakes
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Oatmeal Griddlecakes
A griddle or heavy skillet will be needed.
Mix together
3 cups buttermilk
1 cup rolled oats
Cover and set in refrigerator at least 4 hrs.,
or overnight, stirring once or twice.When ready to bake griddlecakes , set the
griddle or skillet over low heat.
Sift together into a bowl and set aside
1 cup sifted flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
Mix together the buttermilk mixture and
2 eggs, beaten
Add the buttermilk mixture and blend thor
oughly. Make a well in center of the dry in
gredients and add liquid mixture all at one
time. Stir only until blended.
Test griddle; it is hot enough for baking when
drops of water sprinkled on surface dance in
small beads. Lightly grease griddle or skillet
if manufacturer so directs.
Pour batter from a pitcher or large spoon onto
griddle or into skillet in pools about 3 in.in diameter, leaving at least 1 in. between
griddlecakes.
Cook over medium heat until lightly browned
on one side. With spatula, carefully turn and
brown other side. Turn only once.
About \Yi doz. griddlecakes
Buttermilk Waffles
A Base Recipe
Heat waffle baker while preparing batter.
Melt
Vi cup butter or margarineSet aside to cool .
"v^SSift together into a large bowl
2 cu ps sifted flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
Vi teaspoon salt
Set aside.
Beat until thick and lemon-colored
3 egg yolks
Add gradually, mixing well, melted butter and
2 cups buttermilk
Add liquid mixture all at one time to dry in
gredients; mix only until batter is smooth.
Using a clean beater, beat until rounded peaks
are formed
3 egg whites
Spread beaten egg whites over batter and
gently fold (page 5) together.
Unless temperature is automatically shown on
waffle baker, test heat by dropping a few drops
of water on the grids. It is hot enough for
baking when the drops o f water sputter.
Pour batter into center of waffle grids. It is
wise to experiment to find out the exact
amount of batter your waffle baker will hold;
use that same measurement (in spoonfuls or
cupfuls) in future waffle baking.
Lower cover and allow waffle to bake accord
ing to manufacturer's direct ions, or until
steaming stops (about 10 min.). Do not raise
cover during baking period. Lift cover and
loosen waffle with a fork.
Serve immediately with butter or margarine
and maple sirup or honey. About 8 servings
—Chocolate Dessert Waffles
Follow A Recipe. Sprinkle about H cup semi-
sweet chocolate pieces over batter for each
waffle, just before closing waffle baker. Serve
waffle hot, sprinkled with confectioners' su
gar, o r top with vanilla or cho col at e ice
cream if desired.
16
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—Spice Waffles
Follow A Recipe. Sift 1 teaspoon cin na mo n
and Vi teaspoon nutmeg with dry ingredients.
Add 3 tablespoons molasses with liquid in
gredients.
Sour Cream Waffles
In Norway, where these tender waffles are
favorites, they are often served cold, as if they
were cakes, with afternoon coffee. For sweetness,
fruit preserves may be served with them.
Heat waffle baker while preparing waffle batter.
Melt and set aside to cool
VA cup butter
Sift together into a large bowl and set aside
1 cup sifted flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon cardamom
Vi teaspoon salt
Beat until thick and lemon-colored
2 egg yolks
Add gradually the melted butter and1 cup thick sour cream
1 cup buttermilk
Continue to beat until well blended. Add
liquid mixture all at one time to dry ingredi
ents; mix only until batter is smooth.
Using clean beater, beat until rounded peaks
are formed
2 egg whites
Spread the beaten egg whites over the batter
and gently fold (page 5) together.
Unless temperature is automatically shown on
waffle baker, test baker by dropping a few
drops of water on the grids. It is hot enough
for baking when the drops of water sputter.
Pour batter into center of waffle baker. It is
wise to experiment to find out the exact
amount of batter your baker will hold; use
that same measurement (spoonfuls or cupfuls)
in future waffle baking.
Lower cover and allow waffle to bake acco rding
to manufacturer's direct ions, or until steam-
Spice Waffles with panbroiled bacon
ing stops (about 5 min.). Do not raise cover
during baking period. Lift cover and loosen
waffle with a fork. Set waffles aside on a clean
towel. As each waffle is baked, pile on previous
waffles to keep soft.
Serve waffles cold. Spread with
Butter or margarine
About 4 waffles
Buttermilk French Toast
Heat in a heavy skillet
1 tablespoon butter or margarine
Meanwhile, mix together in a shallow bowl
2 eggs , slightly beaten
1 cup buttermilk
VA t easpoon salt
Set out
6 to 8 slices bread
Dip bread slices one at a time into egg mixture.
Coat both sides well and place in hot skillet.
Cook two slices at a time in the hot butter,
over low heat. Brown on one side and turn with
spatula to brown other side. Add more butter
if necessary to prevent skicking.
Serve immediately with butter and jam, jelly,
mapl e sirup or ho ne y, or sugar and cinna
mon; or accompany with tiny sa us ag es .
3 to 4 servings
0 4
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18
Melt and set aside to cool
3 tablespoons butter or margarine
Coarsely chop and set aside
VA cup (about 3 oz.) nuts
Sift together into a bowl
2Vi cups sifted flour
VA cup sugar
4 teaspoons baking powder
1 teaspoon salt
Vi teaspoon baking soda
Mix in chopped nuts. Make a well in center
of dry ingredients and set aside.
Add to reserved apricot juice
Buttermilk (enough to make 1 cup
liquid)
Beat until thick and piled softly1 egg
Mix in melted butter, apricots and buttermilk.
Add all at one time to the dry ingredients.
Stir only enough to moisten dry ingredients.
Turn batter into pan and spread to corners.
Bake at 350°F about 1 hr. and 15 min., or
until a wooden pick or cake tester comes out
clean when inserted in center of bread.
Cool and store as directed (page 6 ) .
1 loaf nut bread
Boston Brown Bread
Thoroughly grease bottom of three No. 2-size
(18- to 20-oz.) cans. Cut aluminum foil or
waxed (double thickness) or parchment paper
into three 6-in. squares to cover tops and to
hang about \K in . over sides of cans. Set out
large kett le or steamer and its tight-fitting
cover; put trivet or rack in kettle.
Mix together in a bowl
1 cup ry e flour
1 cup whole wheat flour
1 cup ye l low corn meal
1 Vi teaspoons baking powder
1 teaspoon salt
VA teaspoon baking soda
Make a well in center and set bowl aside.
Combine
2 cups buttermilk
VA cup molasses
Add all at one time to dry ingredients with
1 cu p (ab out 5 oz .) dark se edl ess
raisins
Stir only enough to moisten dry ingredients.
Date Nut Bread
Prepare (page 6) a 9Mx5Mx2M-in. loaf pan.
Melt and set aside to cool
V» cup shortening
Sift together into a bowl
2 cup s sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Add and mix in
1 cup w hol e wheat flour
VA cup firmly packed light brown sugar
1 cu p (ab out 7 o z .) pitted dat es,
cut (page 5)
1 cup (about 4 oz. ) ch opp ed nuts
Make a well in center of dry ingredients and
set aside.
Mix until blended
1 e g g, well beat en
1 VA cups buttermilk
VA cup molasses
1 Vi tea spo on s vanilla extract
Add and blend in the melted shortening. Add
liquid mixture all at one time to the dry in-.,
gredients. Stir only enough to moisten dry
ingredients. Turn batter into pan and spread
to corners.
Bake at 350°F about 7 0 min., or until a wooden
pick or cake tester comes out clean when in
serted in center of bread.
Cool and store as directed (page 6 ) .
1 loaf Date Nut Bread
Apricot Nut Bread
Prepare (page 6) 9Hx5}4x2H-in. loaf pan.
Coarsely cut (page 5)
1 Vi cups (Vi lb.) dried a prico ts
Put into a saucepan and add
1 cup water
Simmer for 10 min., or until most o f the water
is absorbed. Drain, if necessary, reserving
juice in a 1-cup measuring cup for liquids.
Set apricots and juice aside to cool . (
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Pour an equal amount of batter into each can,
filling each can not more than two-thirds full.
Cover them tightly by tying on foil or paper
with string. Place them on trivet. Pour boiling
water into kettle to no more than one-half the
height of the cans. Cover kettle and bring water
to boiling. To steam, reduce heat but keep
water boiling. Quickly add more boiling water
as necessary to keep water level at one-half
the height of the cans throughou t steaming.
Steam bread 3 hrs.
Remove cans from kettle; remove aluminum
foil or paper from cans. Carefully run spatula
down and around inside of cans to loosen
bread; remove bread from cans and place on
cooling rack.
Wrap cooled loaves in moisture-vapor-proof
material and store in a cool place or in the
refrigerator. 3 loaves brown bread
Fluffy Raised Doughnuts
A deep saucepan or an automatic deep-fryer
will be needed.
Heat in top of double boiler over simmering
water until edges become slightly yellow
IVi cups thick sour cream
(Separation of cream will not affect quality of
product.)
Meanwhile, soften
3 pkg s. acti ve dry ye ast
in
Vi cu p wa rm wate r, 110°F to 115°F (Or
if using comp res sed yeast, soften
3 cak es in Vi cu p lukewar m wate r,
80°F to 85°F.)
Let stand 5 to 10 min.
Turn scalded sour cream into a large bowl; add
Vi cup sugar
2 teaspoons salt
When mixture is lukewarm, add and blend in,
beating until smooth
2 cups sifted flourStir softened yeast and add, mixing well. Add
and beat until smooth
4 eggs, well beaten
VA cup soften ed shortening
4 te asp oon s vani lla extract
2 teaspoons almond extract
2 teaspoons orange extract
f W O O / ) *
Beat in, to make a soft <
5 cups sifted flour
Turn dough out onto a lightly floured surface
and let rest 5 to 10 min.
Knead (page 6). Again let rest for 5 min.
Divide dough into halves. Handling very
lightly, roll out one half at a time }4 in. thick
and cut with a lightly floured doughnut cutter.
Cover doughnuts and "h ol es " with waxed
paper and a towel and let rise in a warm place(about 80°F) until doubled (about 45 min.).
About 20 min. before deep-frying, put fat into
the saucepan or deep-fryer and heat to 365°F
(page 5 ) .
Deep-fry doughnut s and "h o le s" in heated fat.
Fry only as many at one time as will float
uncrowded one layer deep in the fat. Deep-fry
about 2 min., until browne d. Turn doughnut s
' with a fork as they brown on the underside,and several times during cooking; do not
pierce. Lift from fat with tongs or slotted
spoon. Drain over fat for a few seconds before
removing to absorbent paper.
While they are still warm, shake 2 or 3 dough
nuts at a time in a plastic bag containing a
mixture of
1 cup sugar
iVi teaspoons cinnamon
1 teaspoon nutmeg About 2 doz. doughnuts with "holes"
Fluffy Raised Doughnuts
4K6
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Fan Tan Rolls
(No-Knead Type
A Base Recipe
About 24 2%-in. muffin-pan wells will be
needed.
Heat in top of a double boiler over simmering
water until tiny bubbles form around edge
1 cup buttermilk
(Separation o f buttermilk will not affect qual
ity of the product.)
Meanwhile, soften
1 p kg. acti ve dry ye ast
in
VA cu p war m wa te r, 110°F to 115°F (Or
if using co mp re ss ed yeas t, soften
1 cake in VA cup lukewa rm water,
80°F to 85°F.)
Let stand 5 to 10 min.
Meanwhile, put into a large bowl
VA cup sugar
2 tablespoons butter or margarine
1 Vi t easpoons salt
Pour scalded buttermilk over ingredients in
the bowl.
When mixture is lukewarm, stir it and blend
in, beating until smooth
1 cu p sifted flour
Stir softened yeast and add, mixing well.
Measure
2 to 3 cups sifted flour
Add about one half of the flour to the yeast
mixture and beat until very smooth . Then beat
in just enough of the remaining flour to make
a soft dough.
Form dough into a ball and place it in a greased
deep bowl. Brush top surface with
Melted butter or margarineCover with waxed paper and a clean towel and
let stand in a warm place (about 80°F) until
dough has slightly more than doubled in bulk
(about VA hrs.).
Lightly grease muffin-pan wells.
Punch down dough, turn onto a light ly floured
surface, and knead (page 6) for 1 min. Divide
dough into 2 portions. Roll one portion at a
time into a rectangle VA in. thick. Brush with
Melted butter or margarine
Cut dough into strips VA in. wide. Stack 5 or
6 strips together. Cut into lM-in . sections.
Place on end in greased muffin-pan wells.
Brush tops with melted butter, cover with
waxed paper and towel, and let rise until
doubled.
Bake at 425°F 12 to 15 min.
About 2 doz. rolls
—Pecan Rolls
Follow A Recipe to shaping process, dividing
dough into two portions. Set out 2 cups (about
8 oz.) pecan ha lv es . Coarsely chop 1 cup of
the nuts; set all the nuts aside. Melt % cup
butter or mar garin e. Put about 1 teaspoon
melted butter in each muffin-pan well. Reserve
remainder of melted butter. Put the pecan
halves into the muffin-pan wells (3 or 4 halves
in each). Set muffin pans aside.
Mix together the chopped pecans, 1 cup firmly
packed br ow n sugar and 1 tablespoon cinna
mon. Roll one half of the dough into a rec
tangle Vi in. thick and about 24 in. long.
Brush with one half of the reserved melted
butter and sprinkle with one half of the brown
sugar mixture. Beginning with longer side,
roll up dough and pinch edges to seal. Repeat
process with remaining dough, butter, and
sugar mixture. Cut rolls into M- to 1-in. slices.Place slices, cut side down, in muffin-pan wells.
Brush with butter. Let rise until doubled.
Bake at 375°F 20 to 30 min. Invert pans on
cooling racks. Allow to stand a few seconds
before lifting off pans. Cool, pecan side up.
2 0
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21
Sour Cream Kuchen
• Base Recipe
This yeast kuchen is rich, sweet, almost as
tender as pastry—and if you can hide it from
your family, it will keep remarkably fresh and
flavorful for several days, if wrapped in aluminum foil or moisture-vapor-proof material.
Baking sheets will be needed.
Heat in top of double boiler over simmering
water until edges become slightly yellow
1 cup thick sour cream
(Separation of cream will not affect quality of
the product.)
Meanwhile, soften
2 pkgs. active dry yeastin
VA cup wa rm wa ter , 110°F to U5°F (Or
if using com pre ss ed yeast, soften
2 cakes in VA cup lukewarm water,
80° to 85°F.)
Let stand 10 to 15 min.
Meanwhile, sift together
1 cup sifted flour
2 teaspoons salt
VA teaspoon baking soda
Set aside.
Cream together until butter or margarine is
softened
VA cup butter or margarine
1 tablespoon grated lemon peel
(page 4)
Add gradually, creaming until fluffy after each
addition
VA cup sugar
Add in thirds, beating well after each addition
3 eggs, well beaten
Add and blend in the scalded cream. Blend in
the dry ingredients, beating until smooth. Stir
softened yeast and add, mixing well.
Measure
4 cups sifted flour
Add about one half of the flour to the yeast
mixture and beat until very smooth. Then beat
in enough of the remaining flour to make a soft
dough. Turn dough onto a lightly floured sur
face and allow it to rest 5 to 10 min.
Knead (page 6) . Form dough into a smooth ball
and put into a lightly greased, deep bowl. Turn
dough to bring greased surface to top. Cover
bowl with waxed paper and towel and let stand
in warm place (about 80°F) until dough is
doubled.
Punch down dough with fist; pull edges in to
center and turn dough comple tely over in bowl.
Cover and let rise again until nearly doubled.
Again punch down dough and turn out onto a
lightly floured surface. Let rest 5 to 10 min.
Meanwhile, mix together
1 cup sugar
1 tablespoon cinnamon
Set out
1 c up (ab out 5 oz .) dark see dle ss
raisins
Vi cu p (abo ut 3 oz .) slivered citron
Lightly grease the baking sheets.
Divide the dough into halves; roll one half into
a rectangle about 13 x 10 in. Brush with
Melted butter or margarine
Sprinkle with one half o f the sugar-cinnamon
mixture, raisins and citron. Starting with the
long side of the dough, roll up tightly and
pinch long edge to seal. Place roll, sealed edge
down, on a baking sheet. Pull ends together to
form a ring, pressing slightly to seal ends.
Repeat procedure for second ring. Make shallow diagonal cuts about 2 in. apart on tops of
rings. Cover with waxed paper and a towel and
let rise until doubled.
Brush tops of rings lightly with
Milk
Bake at 350°F about 40 min.
Meanwhile, for frosting, blend together
Vi cup sifted confectioners' sugar
1 tablespoon milk Vi te as po on vanilla extract
When kuchens are done, remove to cooling
rack. Frost while still warm. If desired, sprinkle
over frosting
Chopped nuts
2 kuchens
—Raised Lemon Doughnuts
Follow A Recipe through rising process. Omit
sugar, cinnamon, raisins and citron for filling.Omit brushing with butter or margarine. Roll
out dough, cut doughnuts, allow to rise, and
deep-fry according to directions given in recipe
for Fluffy Raised Doughnuts (page 19). Shake
warm doughnuts in plastic bag containing
sugar or confectioners' sugar.
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Salad DressingsSour cream has an affinity for salads. Lots of folks who
have never used it for any other cooking purpose think that
there's nothing like a sour cream dressing for cole slaw,
or for sliced cucumbers, or for potato salad. But why stop there? Almost any salad is thebetter for the indescribable
flavor which belongs to sour cream alone.
Farmer's Chop Suey
(See center color photo)
Here is a traditional summertime favorite, a
crisp, colorful, cooling salad made from some
of the most refreshing vegetables yielded by the
garden. Sour cream does the work of a dressing,
and does it so provocatively that you will want
to put Farmer' 1s Chop Suey high on the list of
your serve-often salads.
Set out a salad bowl and put the vegetables
into it as they are prepared.
Rinse, pare and cut into small cubes
1 large firm cucumber
Wash, cut off root and stem ends, and thinly
slice enough red radishes to yield
1 cu p sliced red radi shes
Peel, cut off roots, rinse and cut crosswise
6 green onions (use some green tops)
Put salad bowl into a plastic bag or cover
tightly and set in refrigerator to chill for at
least 1 hr.
Rinse and chill in refrigerator3 medium- size tomatoe s
Just before serving, remove tomatoes from
refrigerator, cut out stem ends, cut tomatoes
into chunks and toss gently with vegetables in
^alad bowl. Season with a mixture of
r*A teaspoon salt
Vi teaspoon pepper
Pour over the salad and mix lightly
VA cups chilled thick sour cream
Serve immediately. 6 servings
Note: Lettuce, torn into bite-size pieces, and
chopped green pepper may be added.
Kraut and Beet Slaw
Drain contents of
1 N o . 2Vz can sauerkraut (4 cups,
drained)
1 1-lb. can diced beets (2 cups ,
drained)
Kraut and Beet Slaw
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Combine in a large bowl beets, sauerkraut aiui^
1 tablespoon chopped onion
Set aside.
Blend together
1 cup thick sou r cream
1 tab les poo n prepared horse-radishand a mixture of
1 tablespoon sugar
Vi teaspoon caraway seed
Vi teaspoon salt
Few grains pepper
Add sour cream mixture to sauerkraut mixture.!
Gently toss until thoroughly blended.
Chill salad in refrigerator until ready to serve.
If desired, garnish with hard-cooked egg-white
rings and parsley sprigs. 8 servings
Hearty Potato Salad
Creamy Cole Slaw
• Base Recipe
Put a large bowl into refrigerator to chill.
Blend together thoroughly
Vi cup thick sour cream
Vi cup mayonnaise
1 tablespoon lemon juice
and a mixture of
2 teaspoons celery seed
1 teaspoon sugar
Vi teaspoon salt
Vi teaspoon monosodium glutamate
Few grains cayenne pepper
Put into refrigerator to chil l.
Discard wilted outer leaves from, rinse, cut
into quarters, removing core, and ch;$p or shred
1 lb. ca bb ag e (abo ut 4 cups , shre dded)
Put cabbage into the chilled bowl, cover and
set in refrigerator.
Just before serving time, remove cabbage from
refrigerator and pour over it enough of the
chilled dressing to moisten. Toss lightly to
blend well.' About 6 servings
—Pineapple Cole Slaw
Follow A Recipe. Reduce cabbage to % lb.
(about 3 cups, shredded). Just before serving
time, add to slaw drained contents of 1 9-oz.
can pineapple tidbits (about % cup, drained).
If desired, omit celery seed. Toss gently.
Hearty Potato Salad
Wash and cook (page 41) 20 to 30 minutes
5 medium-size (about 1% lbs.)
potatoes
Drain potatoes. Dry them by shaking pan over
low heat. Set aside to cool .
Peel potatoes; cut into cubes and toss with
1 oni on (pag e 5) , thinly sliced1 tablespoon minced parsley
Cover and chill in refrigerator.
Meanwhile, to prepare croutons, stack and, if
desired, trim crusts from
2 slices toasted bread
Cut bread into M-in. cubes. Heat in skillet
over low heat
2 tablespoons salad oil
Add the toasted bread cubes and
2 cloves garlic (p ag e 5) , cut intohalves
Increase heat and cook over medium heat,
moving and turning gently with a spoon until
all sides of bread cubes are lightly coated with
oil and are browned. Remove skillet from heat
and set croutons aside.
Separate into pieces with a spoon contents of
2 2Vi-oz. cans deviled ham
Toss lightly with the chilled potato mixture
and a mixture of 1 Vi cu ps thick sour cream
% teaspoon salt
Vi teaspoon monosodium glutamate
Vi teaspoon pepper
Sprinkle the croutons over the top and mix
lightly. About 6 servings
23
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24
Cucumber Salad with Sour Cream
Hard-cook (page 5) and set aside
1 egg
Rinse (and if desired pare)
1 large cucumber
Score cucumber }4 inch deep by pulling the
tines of a fork lengthwise; repeat to score en
tire surface. Cut cucumber into thin slices
and put into a bowl.
Mix together
Vi cup thick sour cream
1 Vi tablespoons cider vinegar
1 tablespoon chopped chives 3 A teaspoon salt
Va teaspoon pepper
Pour the mixture over the cucumber slices andtoss lightly to coat evenly . Chill in refrigerator.
When ready to serve, cut the peeled egg into
halves, remove egg yolk and chop finely. (The
egg white may be saved for other food prepara
tion.) Garnish salad with the chopped yolk.
4 to 6 servings
Tomato-Caviar Temptation
Wash
4 large firm tomatoes
Dip into boil ing water to loosen skins. Peel,
cut out and discard stem ends. Put tomatoes
into refrigerator to chill thoroughly.
Set out
12 rolled anchovy fillets
For Stuffed Eggs—Hard-cook (page 5)
4 e g g s
Reserve one egg for the Cheese Spread. Cut
the remaining eggs into halves lengthwise.
Remove egg yolks to a bowl and mash with a
fork or force through ricer or sieve into the
bowl. Mix in until thoroughly blended
2 tablespoons thick sour cream
1 tablespoon salad dressing
Vi teaspoon grated onion
1 or 2 drop s tab asc o s auc e
and a mixture of
Va teaspoon garlic salt
Va teaspoon celery salt
Few grains monosodium glutamate
Few grains white pepper
Lightly fill the egg whites with the egg-yolk
mixture. Poke two of the anchovy fillets into
each stuffed egg. Chill in refrigerator.
For Cheese Spread —Shred or grate
4 o z . sharp Cheddar cheese (about
1 cu p, shred ded or grated)
Set aside.
Finely chop the reserved egg or force through
ricer or sieve into a bowl. Mix in the shredded
cheese with
Vi te as po on prepared horse-radish
Vi teaspoon Worcestershire sauce
1 or 2 drops tabasco sauce
and a mixture of
Vi teaspoon salt
Vi teaspoon dry mustard
Vi teaspoon pepper
Vi teaspoon monosodium glutamate
Blend in
Vi cup thick sour cream
3 tab les po ons salad dressing
Put into refrigerator to chill thoroughly.
For Cottage Cheese Filling—Lightly mix
IVi cups (about 3 A lb.) cream-style
cottage cheese
Vi cup finely chopped sweet pickle,
well drained
1 table spo on salad dressing
and a mixture of Vi teaspoon monosodium glutamate
Vi teaspoon salt
Vi teaspoon onion salt
Few grains pepper
Put into refrigerator to chill thoroughly.
Dice and panbroil (page 5) until very crisp
8 slices ba co n
Drain on absorbent paper.
Just before serving salad, lightly mix into the
cottage cheese mixture.
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To Complete Salad —Rinse, drain and pat dry,
and chill
Salad greens (such as lettuce or
curly endive)
Arrange on 6 chilled individual salad plates.
Cut the chilled tomatoes into 12 slices about
Vi in. thick. Place one slice on each salad
plate. Spoon Cottage Cheese Filling over slices,
allowing about M cup for each slice. Top with
remaining tomato slices. Spread tomato slices
with the Cheese Spread. Place Stuffed Eggs,
filling side down, on Cheese Spread.
Spoon over eggs a mixture of
Thick sour cream
Caviar *•-•
If desired, top salad with more caviar.
Sprinkle over lettuce leaves around salad
French dressing
Serve with Melba toast or crusty hard rolls.
6 servings
Avocado Ring with Blueberries
Delightful contrast in color, flavor, texture.
Lightly oil a 1-qt. r ing mold with salad o r
cooking oil (not olive oil) and set it aside to
drain.
Pou r into a small cup or custard cup
VA cup cold water
Sprinkle evenly over cold water
1 ta ble spo on (1 en v. ) unflavored
gelatin
Let stand about 5 min. to soften. Dissolve
completely by placing bowl over very hot water.Stir dissolved gelatin and blend in, in order
lVi teaspoons sugar
1 teaspoon salt
VA teaspoon monosodium glutamate
Few grains pepper
1 cup water
Set aside.
Rinse, cut into halves, remove pits and peel
2 medium-size ripe avocados
Cut each into several pieces. Force through asieve or food mill into a bowl. Blend in
1 teaspoon grated onion
Vi teaspoon lemon juice
VA teaspoon grated lemon peel
(page 4)
Blend in the dissolved gelatin mixture and
1 cup thick sour c rea m
VA cup mayonnaise
Turn into the prepared mold . Chill in refrig
erator until firm.Shortly before serving, rinse, sort and drain
1 pt. blueberries
Unmold (page 5) Avocado Ring onto chilled
serving plate. Arrange a ring of blueberries
around bottom of mold. Heap remaining ber
ries in center of ring. About 8 servings
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Frozen Fruit Salad Delicious
A delightful dessert for any occasion; and if
you choose to serve it as a dessert-salad to the
ladies of your club or bridge circle, you'd better
have copies of the recipe on hand for them to
take home!
Set refrigerator contr ol at coldest operating
temperature. Line 10 2/4-in. muffin-pan wells
with paper baking cups.
Prepare and set aside
Vi cup (about 1 oz.) coarsely
chopped walnuts
3 tablespoons finely chopped
maraschino cherries, well drained
Drain, reserving sirup for use in other food
preparation, contents of
1 9- oz. can crushed pineappl e (aboutVA cup, drained)
Mix together
2 cups thick sour cream
VA cup sugar
2 tablespoons lemon juice
Vi teaspoon salt
Blend in the pineapple, walnuts and cherries.
Peel and dice _
1 medium-size banana having brown-
flecked peel
Mix in the diced banana. Spo on mixture into
the baking cups ; place in freezing compar tment
of refrigerator until firm.
Before serving, remove paper cups. Allow
salads to stand at room temperature for a few
minutes to soften very slightly. 10 servings
26
For Dressing—Blend thoroughly
1 cup mayonnaise
Vi cup thick sour cream
3 tablespoons white wine tarragon
vinegar
1 tablespoon lemon juice
Vi cup finely chopped parsley3 tablespoons finely chopped onion
3 tablespoons mashed anchovy fillets
1 small clove garlic (page 5),
minced or crushed in a garlic press
1 tablespoon chopped chives
2 teaspoons chopped capers
Vi teaspoon salt
Vi teaspoon pepper
Cover bowl tightly and chill in refrigerator 3
to 4 hours.
For Salad —Rinse, drain, pat dry and chill
Salad greens (such as lettuce,
curly endive or escarole)
Top each salad with M cup dressing.
6 servings
Buttermilk Salad Dressing
Mix togetherbuttermilk
4 te as po ons prepared horse-radish
1 teaspoon sugar
Vi teaspoon dry mustard
Vi teaspoon salt
Few grains pepper
Chill thoroughly. About H cup dressing
•
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27
IVS
Vi
VA
VA
Cooked Dressing
Blend together in top of a double boiler
Vi cup thick sour cream
3 tablespoons water
3 tablespoons lemon juice
and a mixture of
1 tablespoon cornstarch
1 tablespoon sugar
teaspoons salt
teaspoon monosodium glutamate
teaspoon paprika
teaspoon dry mustard
Cook over simmering water, stirring con
stantly, for 5 min. Remove from heat.
Vigorously stir 3 tablespoons hot mixture into
4 egg yolks, slightly beaten
Immediately return egg mixture to double
boiler. Cook over simmering water 3 to 5 min.,
or until mixture thickens.
Pour hot mixture into a bowl. Add, a small
amount at a time, beating vigorously after each
addition
Vi cup salad oil
Store in covered jar in refrigerator.
About \% cups dressing
Cottage Cheese Salad Dressing
Put into a bowl
1 cup cream-style cottage cheese
Vi cup thick sour cream
2 teaspoons Worcestershire sauce
VA teaspoon salt
2 drops taba sco sa uce
Beat until well blended. Mix in thoroughly
Vi cup crumbled Blue cheese
2 tablespoons minced onion
2 tablespoons coarsely chopped
pimiento
Chill thoroughly. About 2 cups dressing
Mint Salad Dressing
Chill a bowl and rotary beater in refrigerator .
Drain thoroughly contents of
1 9 -o z. can crushed pine appl e
(about VA cup, drained)Rinse and chop or cut with scissors enough
fresh mint leaves to yield
VA cup chopped mint leaves
Just before serving, using the chilled bowl and
beater, beat until mixture piles softly
1 cu p chilled thick sour cre am
- 2 tablespoons lemon juice
2 tablespoons sugar
Vi teaspoon monosodium glutamate
VA teaspoon salt
Few grains pepper
Gently fold (page 5) the drained pineapple and
mint leaves into the sour cream mixture. If
desired, garnish with additional chopped mint
leaves.
Serve dressing with fruit sa la ds .
About 2V&cups dressing
Gourmet Salad Dressing
Crumble into a bowl
3 o z . (abou t VA cup) Roquefort
cheese
Blend in until smooth
3 o z . (1 pkg.) cream ch ee se ,
softened
Add and blend until creamy
S H 1 cup thick sour cream
VA cup sherry
tablespoon grated onion
teaspoon salt
teaspoon pcnrika
or 2 drops tabasco sauce
VA
1
Vi
VA
1
Store dressing cove
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ain Dis
t foi
In main dishes, sour cream stars as a real glamour ingredient, because
' so much extra flavor to the casseroles and meat
\es in which it is used. But it adds much more than glamour.
Sour cream is the reason for the fabulous richness and
Iforgettable goodness of many masterpieces of Old World
cooking—foods that are the chief claim to fame of thegreat home cooks of Germany, Vienna and Hungary.
Beef Stroganoff
Set out a heavy 10-in. skillet having a tight-
fitting cover.
Wipe with a clean, damp cloth2 lbs. boneless beef (tenderloin,
sirloin, or rib)
Cut into 2x/4x}4-in. strips. Coat meat evenly
by shaking six or eight strips at a time in a
plastic bag containing a mixture of
Vi cup flour
1 teaspoon salt
Vi teaspoon monosodium glutamate
Va teaspoon pepper
Heat in the skilletVi cup butter or margarine
Ad d the meat stripy and
Vi cup (1 medium-size) finely chopped
onion (page-Sf*" *'•'&..
Slowly brown meat on n"
Meanwhile, prepare
2 cups Quick Meat Brotfi (page 5)
When meat is browned, add the t r o th slowly.
Cover and simmer 20 to 25 min., or until meat
is cooked.
Cook according to directions on package
1 Vz cups packaged pre-cooked rice
Clean and slice (page 5)
Vi lb. mushrooms
Heat in a skillet over medium heat
3 tablespoons butter or margarine
Add the mushrooms and cook over medium
heat, moving and turning gently with a spoon,
until lightly browned and tender.
Blend together
1 cup thick so ur cr eam
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
When meat is cooked, remove skillet from
heat. Stirring vigorously, add the sour cream
mixture in very small amounts. Add the mush
rooms and return to heat. Continue cooking
over low heat, keeping mixture moving with a
spoon, 3 to 5 min., or until thoroughly heated;
do not boil.
Spoon the rice into a warm serving dish. Pour
the meat mixture into another warm serving
dish and sprinkle with
Finely chopped parsley
Serve immediately. 6 servings
Sauerbraten
A heavsyLjqt. kettle having a tight-fitting cover
or a l3B«|fcpven will be ljjfcded. Set out a deep
3- or 4-qlJ!Pow].
Wipe with a clean, damp cloth
4-lb. blade pot roast of beef (any
beef pot roast ma y be used) ,
Put the meat into the bowl. Set aside.
28 • i
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29
Combine in a saucepan and heat without boiling
2 cups cider vinegar
2 cups water
1 large onion (pa ge 5), sliced
Vi cup sugar
2 teaspoons salt
10 peppercorns
3 whole cloves
2 bay leaves
Pour hot mixture over meat in bowl and allow
to cool. Add
1 le mon, rinsed and cut into
Vi-in. slices
Cover and set in refrigerator. Marinate (page
5) for 4 days, turning meat once each day.
Set out the kettle and its cover.
Remove meat from marinade and drain thor
oughly. Strain and reserve marinade.
Heat in the kettle over low heat
2 to 3 tablespoons butter
Add the pot roast and brown slowly on all sides
over medium heat. Slowly add 2 cups of the
reserved marinade (reserve remaining mari
nade for gravy). Cover kettle tightly; bring
liquid to boiling. Reduce heat and simmer 214
to 3 hrs., or until meat is tender when pierced
with a fork. Add more of the marinade, if ne
cessary. Liquid should simmer at all times.
Remove meat to a warm platter and keep warm.
Pour cooking liquid from kettle and set aside
for gravy.
For Gravy—Melt in the kettle
Vi cup butter
Blend in
Vi cup flourHeat until mixture bubbles and is golden
brown, stirring constantly. Remove from heat.
Add gradually, stirring constantly
3 cups liquid (reserved cooking
liquid and enough reserved
marinade or hot water to equal
3 cups liquid)
Return to heat and, bring rapidly to boiling,
stirring constantly. Cook 1 to 2 min. longer.
Remove from hea t -Ai r ing vigorously with aFrench whip, whisWfcater, or fo<Jfsj add to
gravy in very small amounts
Vi cup thick sour cream
Cook mixture over low heat about 3 to 5 min.,
stirruMS-'constantly, until thoroughly heated;
do iwFhoil. 8 to 10 servings
J
Beef in Lemon Sauce
Give a transforming lift to leftover beef with a
lemony sour cream sauce.
Set out a small saucepan and a 10-in. skillet
having a tight-fitting cover.
Cut into H-in. cubes and set aside enough
cooked beef to yield
3 cups cooked beef cubes
Prepare and set aside to cool to lukewarm
Vz cup Quick Meat Broth (page 5)
Dice and put into the cold skillet
4 slices bacon
Cook slowly, frequently moving and turning
pieces with a spoon until bacon is lightly
browned. Remove bacon with slotted spoon
and set aside. Add the beef to the bacon drip
pings in the skillet. Cover skillet and cook over
low heat 7 to 10 min., or until meat is thor
oughly heated.
Meanwhile, heat in the saucepan
1 tablespoon fat
Blend in
1 tablespoon flour
Heat until mixture bubbles, stirring constantly.
Remove from heat and gradually add the reserved broth, stirring constantly. Return to
heat and bring rapidly to boiling, stirring con
stantly; cook 1 to 2 min. longer.
Remove saucepan from heat. Stirring vigor
ously with a French whip, whisk beater or
fork, add to contents of saucepan in very small
amounts
1 cup thick sour cream
Blend^tnto sauce
* 1 tablespoon lemon juice1 teaspoon grated lemon peel
(page 4)
Vz teaspoon sugar
Vz teaspoon monosodium glutamate
Pour sauce Bver the meat. Return bacon to
skillet. Place tne mixture over low heat, keep
ing it.moving with a spoon, until thoroughly
heated (about 3 to 5 min.); do not boil.
Serve hot. About 4 servings
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Meat Balls with Tomato Sauce
Set out a large, heavy skillet having a cover.
For Meat Balls—Combine in a large bowl and
mix thoroughly
1 l b. round steak, groun d tw ic e
Vi lb. lean pork, ground t wic e
1 egg, beaten
Vz cup fine, dry bread crumbs
and a mixture of
1 Vz teaspoons salt
1 teaspoon dry mustard
VA teaspoon white pepper
Shape mixture into small balls, about 1)4 in .
in diameter.
Heat in the skillet over low heat
3 tablespoons butter
Add the meat balls and cook over medium heat,turning frequently, until they are browned on
all sides. Add
2 to 3 tablespoons water
Cover skillet and cook over low heat about 20
min., turning meat balls occasionally. Remove
to warm serving dish or platter and keep warm.
For Tomato Sauce—"Prepare in the skillet
1 cup Quick Meat Broth (paae 5)
Add and stir until blended a mixturl
Vz cu p tom ato paste
1 tablespoon flour
1 teaspoon Worcestershire sauce
Heat to boiling, stirring constantly. Boil 1 to 2
min. longer. Remove from heat. Add about Vi
cup of the mixture, stirring vigorously, to
1 c up thick sour cream
Blend into remaining mixture. Cook over low
heat, stirring constantly, about 5 min., or until
sauce is just heated; do not boil.
Pour sauce around meat balls and serve imme
diately. 5 servings
Veal Birds
• Base Recipe
Set out a large, heavy skillet having a tight-
fitting cover.
For Bread Stuffing—Mix together
Vz cup melted butter
1 teaspoon salt
Vi teaspoon sage (or VA teaspoon
eac h of thyme , rosema ry and
marjoram)
V* teaspoon pepper
Lightly toss butter mixture with
1 qt. soft bread cubes (page 4;
about 4 slices bread)
Vz cup milk
VA cup chopped celery with leaves
2 tablespoons chopped onion
Set aside.
For Veal Birds—Wipe with a clean, damp
cloth
2 lbs. veal round steak (cutlet), cut
about VA in. thick
To increase tenderness, place meat on a flatworking surface and repeatedly pound meat on
one side with meat hammer. Turn meat and re
peat process. Cut into eight serving-size pieces.
Season with a mixture of
lVz teaspoons salt
VA teaspoon monosodium glutamate
Vi teaspoon basil
Vi teaspoon tarragon
VA teaspoon pepper
Spoon2 to 3 tablespoon^ of stuffing onto center of*e&ch piece of '0BL\\ Roll meat around
stufFmg*<{jind fasten seBwrely with skewer or
woodeifpicks. Coat evenly by rolling in
Flour *
Heat in the skillet over low heat
3 tablespoons butter
Add the veal rolls and brown on all sirJeVovern on,al
m * 1
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Veal Birds and tomatoes
medium heat. Remove from heat and slowly
pour into the skillet
1 cup hot water
Cover skillet and cook over low heat about 45
min., or until meat is tender when pierced with
a fork.
Remove veal birds from skillet to hot serving
platter. Set aside to keep warm.
For Sour Cream Gravy—Put into a smallscrew-top jar
VA cup cold water
Sprinkle onto the water
1 tablespoons flour
Cover jar tightly and shake until mixture is
well blended. Bring contents of skillet to boil
ing. Slowly pour the flour mixture ^shaking
again if necessary) into skillet while-s tirring
constantly. Again bring to boiling; cook 3 to
5 min. longer.
Remove from heat and with French whip,
whisk beater or fork, vigorously stir into the
hot mixture, 1 tablespoon at a time
1 cu p thick sour cream
Cook gravy over low heat, stirring constantly,
3 to 5 min., or just until heated; do not boil.
Remove skewers or picks from veal birds before
serving. Serve with the sour cream gravy; if
desired, garnish with parsley. 8 servings
—Veal Chops V
with Sour Cream Gravy
Follow A Recipe for-Sour Cream Gravy only.
Heat 2 J tablespoons butter in a large skillet.
AdHS veal chops cut % in. thick and brown
31
Liver in Wine Sauce
Cooking with wine gives liver a subtle elegance.
Set out a large, heavy skillet.
Wipe with a clean, damp cloth and, if neces
sary, remov e tubes and outer membrane from1 lb. liver (ve al or calf 's)
Cut liver into strips about Vi in. wide. Coat
with a mixture of
Vi cup flour
1 teaspoon salt
Vi teaspoon paprika
Few grains pepper
Heat in the skillet over low heat
3 tablespoons butter or margarine
1 small clove garlic (page 5),minced or crushed in garlic press
Add the liver to the skillet. Cook over medium
heat, turning with a fork until strips of liver
are browned on all sides (about 3 min.).
Remove liver to a hot platter and keep warm.
Add to skillet
Vi cup sherry or sauterne
Shake and stir until #ine dissolves all pan
residue, Remove from heat and with Frenchwhip, whisk beater or fork, vigorously stir into
h*Wmixture, 1 tablespoon at a time
VA cup thick sour cream
Heat sauce thoroughly; do not boil.
Return liver strips to sauce and toss lightly;
serve at on ce . If desired, garnish with chopped
parsley and serve with noodles. 4 servings
—Chicken Livers in Wine Sauce
Follow A Recipe, substituting 1 lb. chicken
livers for the liver. (Rinse with cold water
and drain on absorbent paper. Properly cleaned
chicken livers have no trace of gall, the green
substance which may cause a bitter taste.) If
livers are large cut into halves. Decrease garlic
to X
A clove and use sherry.
•
on both sides over medium heat. Season
browned chops with a mixture of 1 teaspoon
salt, Ms teaspoon pepper and 1 bay leaf,
crushed. Slowly add M cup hot water to skillet.
Cover, reduce heat and simmer until tender.
Remove chops to warm serving platter. Prepare gravy and spoon over chops.
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32
Lamb Stew
• Base Recipe
Set out a large, heavy kettle having a tight-
fitting cover; or use a Dutch oven.
Wipe with a clean, damp cloth
2 lbs. boneless lamb (shoulder)
Cut meat into 2-in. pieces. Coat meat evenly
by shaking 2 or 3 pieces at a time in a plastic
bag containing a mixture of
Vb cup flour
IVi t easpoons salt
Vi teaspoon monosodium glutamate
V* teaspoon pepper
Heat in the kettle or Dutch oven
3 tablespoons fat
Add lamb pieces and brown on all sides over
medium heat, occasionally moving and turning
pieces. Pour off excess fat. Remove from heat
and slowly pour into the kettle
1 qt. hot wat er
Cover and bring rapidly to boiling. Reduce
heat and simmer (do not boil) about 1 hr., or
until meat is almost tender .
About 15 min. before end of cooking time,
clean (page 5) and set aside6 small onions
Clean (page 4) and cut into V6-in. slices
4 stalks celer y, with l eav es
Wash, scrape or pare and cut into about 3-i-in.
pieces
4 small carrots
Add the prepared vegetables to the stew with
a mixture of :« •
2 teaspoons salt JFE.
1 teaspoon monosodium glutamateVA t ea spoon peppe r j j ; , ,
Cover and simmer aboutjpf min'. fcnger, or
until meat and-^egetabhjpare tender^ :
With slotted ^oortj rename meat jand veg
etables to a hdt dis.h. f. ?. •
Pour into a small scrs^J^tt' jar
Vi cup cold wateV*^
Sprinkle onto water .
VA cup flour
Cover jar tightly and shake until mfxture is
well blended. Bring contents of kettle to boil
ing. Slowly pour the flour mixture (shaking
again if necessary) into kettle while stirring
constantly. Bring gravy to boiling, stirring con
stantly; cook 3 to 5 min. longer. Remove from
heat and with French whip, whisk beater or
fork, vigorously stir into the hot mixture, 1
tablespoon at a time
Vi cup thick sour cream
Return meat and vegetables to kettle. Cook
over low heat, stirring constantly with a spoon,
3 to 5 min., or until just heated; do not boil.
8 servings
—Beef Stew
Follow A Recipe; substitute 2 lbs. beef for
stewing (chuck, round or brisket) for the lamb.
After removing the meat and vegetables to hot
dish, dissolve 2 teaspoons concentra ted meat
extract or 4 beef bouillon cubes in a small
amount of hot water. Stir into the cooking
liquid; proceed as directed in A Recipe.
Sweet-Sour Pork Chops
(See center color photo)
Set out a large, shallow baking dish or a 2-qt.
casserole having a tight-fitting cover.
Wipe with a clean, damp cloth
4 pork chops, cut about 1 in. thick
Coat chops with a mixture of
VA cup flour
Vi teaspoon saltVi t easpoon monosodium]
VA teaspoon pepper
Heat in a large, heavy skillet
1 teaspoon fat
Put chops into skillet and brown on both sides
over medium heat. Remove to ba
Pour over the chops a mixtur
Vb cup water J b b t
2 tablespoons ef
1 Vi teaspoons sugar
m .
n jPPtamate
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Add
Dried Beef en Croustades
For Croustades—Set out a baking sheet.
Cut into 154- to 2-in.-thick crosswise slices
1 loaf unsliced, dry bread
Remove crusts and cut each slice into halves.
Following outl ine of rectangle, cut out center
KtoA in. from edge, and down to within % to
Vi in. of bottom, leaving a neatly cut shell.
Brush outside and inside of shells with
Melted butter or margarine
Place on baking sheet.
Toast in oven at 325°F 12 to 20 min., or until
lightly browned and crisp.
For Creamed Dried Beef —Prepare
Sour Cream White Sauce (one and
one-half times recipe, page 45;
add 3 A teaspoon dry mustard with
the seasonings)
s (about 5 oz .) dried beef,
reddedoon the Creamed Dried Beef into
ustades. Garnish as desired.
Ham and Vegetable Casserole
Butter a 2-qt. casserole.
Remove leav
trim any ble1 sma
Breaki^he cau
rinse, &nd cook
tender but still firfh>.
ff all the woody base and
1liflower
;o flowfiflJtS; soak,
to 10 m'i|r., or until
the. cauliflower and
set aside
While, coarsely chop and set aside
lb. cooked hdm
Dried Beef en Croustades
Clean and slice (page 5)
]A lb. mushrooms
Heat in a skillet
2 tablespoons butter or margarine
Add the mushrooms and cook over medium
heat until lightly browned and tender, occa
sionally moving and turning with a spoon.
Set out 3 A cup cooked green peas 3 A cup grated Parmesan che es e
Cream until softened
Vz cup butter or margarine
Blend in, in thirds
6 egg yolks, well beaten
Thoroughly blend in a mixture of 2 tablespo
of the Parmesan cheese and
1 cup thick sour cream
VA cup sifted flour
^Beat until rounded peaks are'tformed
6 egg white s * •" '
Gently fold (page.5) egg whites into sour cream
•,i mixture. Turn Sae half of ^mixture into the
casserole. Quickly.arrange the ham in an even
layer o v 0 mixture. Sprinkle with 2'tablespoons
of c' ^eie. TQp .wiih.the green peas and sprinkle
wi th 2 tablespoons of cheese . Coyer with the
caMiftower and 2 tablespoons of cheese. Add
thimushrooms and top with remaining cheese.
Turn remaining sour cream mixture into the
casserole.
Bake at.'325°F 45-to ,50 min., or until a silver
knife inserted, harfevay* between center and
edge of casserole coAies out clean...
Serve immediately,, 6 servings
33
*-<iij*i*
1 bay leaf
Cover and bake at 350°F about 1 hr., or until
chops are tender and thoroughly cooked. (To
test for doneness, cut a slit near the bone; no
pink color should be visible.) Remove dish
from oven. Spread over chops 3 A cup thick sour cream
Cover and bake about 15 min. longer.
Serve at once. 4 servings
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36
Chicken Paprika
Set out a deep, heavy 10-in. skillet having a
tight-fitting cover, or use a Dutch oven.
Clean, rinse and pat dry with absorbent paper
1 frying ch icken, 2 to 3 lbs., re ady -
to-cook weight
Disjoint and cut into serving-size pieces. (If
chicken is frozen, thaw according to directions
on package.) Cut away and discard tough lining
from gizzard. Slit heart; remove blood vessels.
Refrigerate chicken and liver. Put cleaned
gizzard, heart and neck in a saucepan and add
1 qt. hot water
1 small onion (page 5)
3 sprigs parsley
2 t easpoons salt
2 or 3 peppercorns
Bring water to boi ling. Skim off any foam.
Cover saucepan tight ly and simmer 1 hr., or
until giblets and neck meat are tender when
pierced with a fork.
Meanwhile, coat chicken evenly by shaking 2
or 3 pieces at a time in a plastic bag containing
a mixture of
Vi cup flourlVz t easpoons salt
lVz teaspoons paprika
Heat in the skillet over low heat
Vz cup butter or margarine
Starting with meaty pieces of chicken, place
chicken pieces, skin side down , in the skillet,
ut in less meaty pieces as others brown. To
rown chicken on both sides, turn pieces as
cessary with tongs or two spoons. When
cnicken is evenly browned, reduce heat. Addcooked gizzard^heart and neck to the skillet
IDENTIFICATION O f FOODSIN CENTER COLOR PHOTO
Clockwise, from top left: Glor i f ied BakedPotatoes (page 4 3 ) ; Sweet-Sour Pork Chops
(page 3 2 ) ; Farmer's Chop Suey (page 2 2 ) ; '
Herring Bits in So-jr Cream (page 10) ; Ver
mont Pancake Stack (page 15); Chi l led
Borsch (page 11) ; \ and Cheese Blintxes
(page 63) with blueberries. •" <. ...
with 1 to 2 tablespoons of the giblet broth.
(Strain remainder of broth; reserve 1 cup and
cool to lukewarm.) Cover skillet tightly and
cook slowly 25 to 40 min., or until thick pieces
are tender when pierced with a fork. Add liver
to skillet 10 to 15 min. before end of cooking.
Meanwhile, heat in a saucepan over low heat
2 tablespoons butter or margarine
Blend in
2 tablespoons flour
Heat until mixture bubbles, stirring constantly.
Remove from heat and add gradually, stirring
constantly, the reserved chicken broth and
1 cup (8 o z . can) tomato sauce
(If giblets are not being used, substitute 1 cup
Quick Chicken Broth, page 5, for giblet broth.)Return saucepan to heat and bring mixture
rapidly to boiling, stirring constantly; cook 1
to 2 min. longer. Mix in
lVz teaspoons paprika
When thoroughly heated, remove saucepan
from heat. Stirring vigorous ly with a French
whip, whisk beater or fork, add to the sauce, 1
tablespoonful at a time
1 cup thick sour cream
Pour the sauce into the skillet over thechicken. Heat 3 to 5 min.; do not boil.
About 4 servingsServe immediately.
Creamed Chicken Trea
• Base Recipe
This easy-to-prepare chicken dish
for luncheon, supper, brunch or e\
Sunday morning breakfast. Cups
fragrant coffee are the ideal accoi
Chop enough cooked chicken to yield,
..J»*4 2 cun- chopped cooked chicleen
• .Prepare- - . * \
Savory Sour Cream Sauce (page 45;
<*" " use chicken broth)
Cut F
Blend the chicken with the sauce and si
to keep hot,
Prepi_
past (one
:ipe, *
toast
t aside-
jjpany into<MK.es.,
Spoon the chicken mixture i'njoji serving amK.
Top with the hot .Fr'&cMj'ft^s't "s ee phpto) .
' ••' " '8k %Serve immediately. . : • ' J? 4 to 6 servings
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Creamed Chicken Treat and coffee
—Creamed Turkey Treat
Follow A Recipe; substitute 2 cups chopped
cooked turkey for the chicken.
—Creamed Chicken with Almonds
Follow A Recipe. Prepare 1 cup (5 H oz.)
blanched, toasted al mond s (page 4) . Mix into
the sauce with the chicken.
Golden Pilaff With Chicken
Set out "3 large, heavy skillet and a 3-qt.
casserole wfth cover.
FatUJBcken—Rinse in cold water (do not soak)
and paj.dxv with absorbent paper
I k . chicken breasts, thighs or legs(If chiMpi is frozen, thaw according to dirj
tions oii'package
37
Heat in the skillet over low heat
Vi cup butter or margarine
Place chicken pieces , meaty side down, in the
skillet. To brown chicken pieces on both sides,
turn pieces as necessary with tongs or two
spoons. When chicken is evenly browned,
remove from skillet; set aside to keep warm.
For Rice—Prepare and set aside
4Vz cups Quick Chicken Broth (page 5)
Vb cup finely chopped onion (page 5)
Heat in the skillet over low heat
Vi cup butter or margarine
Add gradually, stirring constantly
1 cup uncooked rice
(The Rice Industry no longer considers it
necessary to wash rice before cooking.) Cook over medium heat until rice is yellow, stirring
frequently. R emo ve from heat. Pour over rice
4 cups of the broth. Add the chopped onion and
1 teaspoon salt
Vz teaspoon turmeric
Bring mixture rapidly to boiling. Remove from
heat and spoon one half of the rice mixture
into the casserole. Arrange chicken pieces over
rice. Top with remaining r ice mixture. Cove r
casserole.
Bake at 350°F about 40 min., or until a kernel
of rice is entirely soft when pressed between
thumb and finger, and chicken is tender.
Meanwhile, put into a small bowl
1 Vz cups thick sour cream
Add the remaining Yi ctifcchicken broth and
blend well^When pilaff isSene, remove cover
and pour the sour cream mixture over all. Re
turn to qyen, uncove red, ' about 10 min., or
until saucers just heated. it\
6 to 8 servings
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Southern Oyster Loaf
Southern Oyster Loaf
Set out a baking sheet.
Hard-cook (page 5)
6 eggs
Meanwhile, cut a thin lengthwise slice from
top of
1 loaf unsliced white bread
With a small, sharp knife, cut down around
edge of loaf, % in. from edges and down to %
in. from bottom, keeping shell intact. Remove
soft center and cut into small cubes. Using a
star-shaped cookie cutter, cut 4 stars from the
top slice. Brush inside o f bread shell , and the
stars, and toss bread cubes, with
Melted butter or margarine
Place bread shell, stars .'and cubes pn the bak
ing sheet.
Bake at 350°F 12 to 15 min., or until lightlybrowned, turning cubes and stars occasionally
to brown evenly. Set aside.
Meanwhile, drain, reserving liquid
1 qt. oysters
Pick over to remove any shell particles. (If
oysters are frozen, thaw accord ing to direct ions
on package.) Heat in a saucepan over low heat
Vs cup butter or margarine
Add oysters with reserved liquid. Simmer 3
min., or until oysters are plump and edgesbegin to curl. Set aside.
Heat in the top of a double boile r over low heat
Va cup butter or margarine
Add and cook over medium heat until tender
Vz cup (about 1 medium- size)
chopped green pepper
VA
Vi
VA
Occasionally move and turn pieces with a
spoon. Blend in
3 tablespoons flour
teaspoon salt
teaspoon monosodium glutamate
teaspoon rosemary
Few grains pepper
Heat until mixture bubbles. Remove from heat.
Gradually add in order, stirring constantly
VA cup milk
1 cup (8-oz. can) tomato sauce
Cook rapidly, stirring constantly, until sauce
thickens. Set double boiler top over simmer
ing water. Add in small amounts, stirring
constantly
lVz cups thick sour creamAdd the oysters and cook, stirring frequently,
5 min., or until thoroughly heated. Mix in
the toasted bread cubes.
Place the toasted bread shell on a serving
platter and turn the oyster mixture into it.
Top with the toasted bread stars. Arrange the
hard-cooked eggs, cut in halves lengthwise,
around the loaf.
Serve immediately. About 8 servings
Baked Fish Steaks
Set out a bake-and-serve platter or shallow
baking dish.
Wash, coarsely chop and mix (using enough to
line platter or baking dish) equal quantities of
Parsley
Celery leaves
Onion (page 5)
Sprinkle over bottom of baking dish.
Wipe with a clean, damp cloth
2 lbs. fish steaks (salmon, halibut,
cod or haddock), 1 in. thick
(If using frozen fish steaks, thaw according to
directions on package.) Sprinkle both s id j | of
steaks with a mixture of it*
1Vi t easpoons , a r r 9f lMl .^V
| i j | § i | p o o n «oWlT
V» teaspoon pepp
Arrange in platter or baking dish. Spread over
the steaks "A*-'
1 cup thick sour creorii
Bake uncovered at 350°F 25 to 30 thin
38
until fish flakes (page 5) easily.
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Sea Food in Ramekins
Grease 6 ramekins and set aside.
Mix together and set aside
1 c up fine dry bread cru mbs ,
buttered (page 4; 3 to 4 slicesbread)
Vi cup ( abo ut 1 oz .) grated sharp
Cheddar cheese
Drain, remove and discard bony tissue and
separate contents of
1 6Vz-oz. can crab meat (about
1V3 cups)
Drain and, if desired, cut into halves length
wise contents of
1 5V2-0Z. can shrimp (a bout 1 cup )Prepare
3 cup s Sour Cream White Sauce (dou
ble recipe, pa ge 4 5 ; add Vi cup
minced onion to butter or margar
ine and cook until onion is trans
parent. Add IV2 teaspoons dry
mustard and f ew grains c ay en ne
pepper with seasonings)
2 tablespoons chopped parsley
Mix the crab meat, shrimp and parsley into thesauce. Turn one half of mixture into the rame
kins; sprinkle each with about 2 tablespoons of
crumb mixture. Spoon remaining mixture into
ramekins and top with remaining crumbs.
Bake at 375°F 20 to 25 min., or until crumbs
Cheese Luncheon Pie
Cheese Luncheon Pie
are lightly browned. 6 servings
This is a delightful main dish for a Lenten
luncheon, full of flavor and food value—a
pleasant surprise at any season. Serve it with
a crisp green salad.
Prepare (do not bake)
Pastry fo r 1-Crust Pie (page 58;
use 9-in. pie pan)
Beat until thick and piled softly
2 eggs
Blend in thoroughly
2 cups (1 lb.) crea m-sty le cott age
cheese
2 cups hot mas hed potat oes
(2 medium-size potatoes) 3
A cup thick sour cream
Vi jj»p* finely chopped onion
Jg?*- (page 5).r2 tabjespoons.chopped pimiento
Hteasftoon salt
Vi teaspoon white pepper
urh; Aix tur e in to 't he -p ie shell, spreading
p^pJeveniy. Dot surface with
ffl/r 2 tablespoons butter
^ Bake at 350°F about 1% hrs., or until lightly
>browned. . • 1
8 servings
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Creamy Scrambled Eggs
A delicious luncheon or supper main dish.
Set out an 8- to 10-in. skillet.
Put into a bowl
6 eggs
Vi cup thick sour cream
1 teaspoon prepared mustard
1 teaspoon salt
VA teaspoon monosodium glutamate
Vi teaspoon pepper
Beat just until blended with rotary beater. Add
to mixture and blend in
2 tablespoons minced onion
2 tablespoons minced parsley
Heat skillet until just hot enough to sizzle adrop of water. Melt in skillet
3 tablespoons butter or margarine
Pour in egg mixture and cook slowly over low
heat. With a fork or spoon lift mixture from
bottom and sides of pan as it thickens, allowing
uncooked part to flow to bottom. Avoid con
stant stirring. Cook u n | ' l eggs are thick and
creamy throughout, but'still moist. V
Serve immediately on hot, buttered toast or in
Crous tades (page 33 ). . 4 iS tgs
Creamy Scrambled Eggs: With fork or spoon,
lift mixture; uncooked part will flow toJbottom.
Special Noodle Casserole
Bland foods takeon a lively flavor in this cas
serole—a delicious side dish at dinner.
Grease a lM-qt. casserole and set aside.
For Noodles—Heat to boiling in a saucepan3 qts. water
1 tablespoon salt
Add gradually
4 o z . fine noodl es
Boil rapidly, uncovered, 6 to 10 min., or until
tender. Test tenderness by pressing a piece
against side of pan with fork or spoon.
Drain noodles by turning them into a colander
or large sieve; rinse with hot water to remove
loose starch.
To Complete Casserole—Mix together
1 cup large-curd cottage cheese,
drained
1 cup thick sour cream
Vs cup (about 1 small) finely
chopped onion
1 clove garlic (p age 5) , minced or
crushed in a garlic press
1 teaspoon Worcestershire sauce
4 drops tab asc o sauce
Blend in a mixture of
1 to 2 tablespoons flour
VA teaspoon salt
Vi teaspoon white pepper
Mix with the drained nood les . Turn into the
casserole and sprinkle over top
VA cup buttered fine, dry bread crumbs
(page 4)
Bake at 350°F about 15 min. , or until crumbs
are lightly browned. About 8 servings
Cook eggs until thick and creamy but still moist.
Serve immediately with sausage, ham or bacon.
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%jffty vegetable with a sour cream sauce takes on something
I vp /y tike glamour—for here again that faintly acid
tang teases the palate delightfully, and a little mysteriously.
Wash fresh vegetables, but do not soak Them in
water for any length of time. If they are wilted,
put them in cold water for a few minutes.
Cauliflower, broccoli, artichokes and Brussels
sprouts should be allowed to soak in salted water
20 to 30 min. before cooking, to remove dust and
small insects which sometimes settle in them.
To prepare taste-tempting vegetables and to re
tain their abundant vitamins and minerals, cook
them carefully and quickly.
BAKING—Bake such vegetables as potatoes,
tomatoes and squash without removing skins.
Pare vegetables to be used in oven dishes, fol low
ing directions given in recipes.
BOILING—Have water boiling rapidly before
adding vegetables. Add salt at beginning of cook
ing period (}4 teaspoon per cup of water) . Afteradding vegetables, agajsvbring water to boiling as
quickly as possible. jHfcrc water is nfte{k|d, add
boiling water. Boil wFS moderate wrate unti l
vegetables are just tender.
In general, cook vegetables in a covered pan,
in the smallest .amount of water and for the
shortest time possWe. Exceptions for amounts of
watei f for covering are:
Asparagus—tie stalks in bundles and stand
upright in a small, deep pan containing at least
2 in. of boiling water; cover pan loosely.
Broccoli—split lengthwise any stalks over Vi in.
in diameter-tie in bundles and stand in a deep
pan contaujttng boil ing water up to the flowerets;
cover pankJoosely.
Ggwm Vegetables (peas and green or lima beans)
—-covar loosely.
Potatoes—scook in water to cover.
Spinach-ppsok in partially covered pan with
only the-lfeter wJaph*t!Nrigs to spinach leaves
after nnira»ash'irfgy
Strong-fjjqvored Vegetables (cauliflower, mature
cabbage 'gild Brussels sprouts)—cook loosely cov
ered in a larjSie amount of water. Restore color of
red cabbageTiy adding a small amount of vinegar
or lemon juice at fcnd of cooking period, just
before draining.
A desirable boiled vegetable is free from excesswater, retains its original color and is well sea
soned. Pieces are uniform and attractive.
FROZEN V E G E TA B L E S—Do not thaw before
cooking (thaw corn on cob and partially thaw
spinach). Break frozen block apart witn fork
during cooking. Use as little boiling salted water
as possible for cooking. Fol low directions on
package.
41
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Tangy Mushrooms
Tangy Mushrooms
• Base Recipe
Clean and slice (page 5)
Vi lb. mushrooms
Heat in a skillet over low heat
2 tablespoons butter
Add the mushrooms and
1 teaspoon grated onionCook over medium heat until mushrooms are
tender and lightly browned, occasionally mov
ing and turning with a spoon.
Meanwhile, mix together
1 cu p thick sou r crea m
2 teaspoons flour
Vi teaspoon salt
Vi teaspoon pepper
d to the mushrooms and cook over low heat
until slightly thicker; cook 2 or 3 min. longer,keeping mixture m oving constantly. Do not boil.
Sisye immediately on toast points.
4 savings
—Mushrooms with Tarragon
Follow A Recipe; add VfJ teaspoon tarragon
ely crushed, to sour cream mixture.
Scalloped Potatoes
Butter a lH-qt. casserole.
Wash and cook (page 41)
6 medium-size (about 2 lbs.)
potatoesCook about 25 to 35 min., or until potatoes
are tender when pierced with a fork. Drain
potatoes. Dry them by shaking over low heat.
Peel and cut into M-in. slices. Arrange slices
in neat, close layers in casserole.
While potatoes cook, grate and set aside
2 o z . sharp Cheddar cheese (about
Vi cup, grated)
Heat in a saucepan over low heat
2 tablespoons butter or margarine
Add and cook over medium heat, occasionally
moving and turning with a spoon
Vi cup chopped onion
Blend contents of saucepan with a mixture of
2 eggs , well beaten
1 cup thick sour cream
1 teaspoon salt
Vi teaspoon pepper
Spoon sou r cream mixture over potatoes in
casserole. Top with the grated cheese.
Bake at 350°F about 35 min.
Serve immediately. 6 servings
Ham-Stuffed Potatoes
A Base Recipe
Set out a shallow baking dish.
Wash and scrub with a vegetable brush
6 medium-size (about 2 lbs.) baking
potatoes
Dry potatoes with absorbent paper. Rub well
with about
1 tablespoon fat
M Place potatoes on rack in oven and bake at
| 425°F 45 to 60 min., or until they are soft
when pressed with the fingers (protected from
heat by paper napkin).
Meanwhile, prepare argKet aside
1 «u p Qui ck Meat Broth (p ag e 5)
Force through the medium blade of a food
chopper enough cooked ham to yield3
A cup ground cooked ham
Clean (page 5) and finely chop
1 medi um-si ze oni on
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43
Remove potatoes from oven. To make texture
more mealy, gently roll them back and forth on
a flat working surface. Cut large potatoes into
halves lengthwise, or cut a thin lengthwise
slice from each small potato. With a spoon,
scoop out inside of each potato without breaking skin. Mash or rice thoroughly and whip
in until potatoes are fluffy
% to VA cup thick sour cream
1 egg, beaten
2 tablespoons butter or margarine
and a mixture of
1 teaspoon salt
VA teaspoon monosodium glutamate
Vt teaspoon pepper
Blend in the ham and on ion. Pile mixtu relightly into the potato shells, leaving surfaces
uneven. Place potatoes in the baking dish and
pour the broth around them.
Bake at 350°F 15 to 20 min., or until thor
oughly heated and lightly browned.
6 servings
—Glorified Baked Potatoes
(See center color photo)
Follow A Recipe for baking potatoes. Cut a
small cross through skin on top of each pot ato .
Squeeze sides of each potato until mealy por
tion is visible. Top with generous portions of
butter. Serve immediately, topped with sour
cream and chopped chives. Or arrange bowls
of sour cream, chopped chives, extra-crisp
crumbled panbroiled bacon (page 5), and
grated Parmesan cheese on a tray. When the
baked potatoes are served, pass the tray so
each guest may select the toppings desired.
Spinach Aristocrat
Perfectly seasoned, thoroughly chilled, and
blended with rich sour cream, spinach becomes
a true aristocrat. Serve on a plate with other
colorful foods to create a dramatic effect.
An electric blender will be needed.
Remove and discard tough stems, roots and
bruised leaves from
1 lb. spinach
Wash leaves thor ough ly by lifting up and dow n
several times in a large amount of cold water,
changing water as necessary. Lift leaves out
of water each time before pouring off water.
When spinach is free from sand and gritty
material, transfer to a heavy saucepan. Cook
(page 41) 8 to 10 min. Drain ; put spinach into
blender containe r. (If using frozen spinach,
cook according to directions on package.)
Add to blender container
1 cup thick sou r cre am
1 tea spo on prepared horse-radish
Vi teaspoon salt
Vi teaspoon lemon juice
VA teaspoon monosodium glutamateV» teaspoon pepper
2 drops taba sco sauc e
Cover container and flick motor switch on and
off several times until mixture is white with
flecks of green. Chill in refrigerator several
hours before serving. 6 ser
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Special Green Beans and pork chops
Special Green Beans
Green beans au gratin take sophisticated flavor
from a well-seasoned, creamy-rich sauce.
Set out a shallow 1-qt. baking dish.
Cook (page 41) until just tender contents of
1 pkg . (10 o z . ) frozen French-style
green beans
Meanwhile, grate and set aside2 o z . sharp Cheddar cheese (about
Vz cup, grated)
Heat in a saucepan
2 tablespoons butter
Add and cook over medium heat, occasionally
moving with a spoon
Vi cup minced onion
Cook until onion is transparent. Remove from
heat and blend in a mixture of
2 tablespoons flour1 teaspoon salt
Vi teaspoon pepper
Vi teaspoon dry mustard
and . . ,
Y* teaspoon Worcestershire sauce
Heat until mixture bubbles. Remove fromlieat.
Add gradually, stirring constantly * . _'T
1 cup thick sour cream
Cook over low heat, stirring constantly just
until mixture is thicker; cook 2 or 3 min.
longer, stirring constantly. Do not boil.
When beans are just tender, drain, if neces
sary, and add to sauce. Toss gently until well-
coated with sauce. Turn into the baking dish.
Sprinkle with the grated cheese.
Bake at 350°F 10 to 15 min. 4 servings
Kohlrabi with Sour Cream
A Base Recipe
Set out a large skillet having a tight-fitting
cover.
Trim off leaves and stems, wash and pare
2 lbs. (about 8 medium-size)
'kohlrabi
Cut into H-in. cubes. Heat in the skillet
3 tablespoons butter
Add kohlrabi and cook about 2 min., moving
and turning pieces with a spoon; then add
Vi cup hot water
Vz teaspoon salt
Vi teaspoon monosodium glutamate
Cover tightly and cook at a moderate rate
about 10 min., or until tender.
Meanwhile, blend together
1 cup thick sour cream
and a mixture of
1 tablespoon flour
Vi teaspoon monosodium glutamate
Vi teaspoon cayenne pepper
Push kohlrabi to one side of skillet; add the
sour cream mixture gradually to the skillet,
stirring constantly. Stir in the kohlrabi and
cook, constantly moving and turning with a
spoon, until sauce becomes thicker. Cook 1 to
2 min. longer. 6 servings
—Leeks with Sour Cream
Follow A Recipe. Substitute I
the kohlrabi. Trim off roots and
green tops. Rinse and peel/
cut into M-in. slices.
leeks for
gh part of
again and
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46
Parmesan Cheese Sauce
Melt in top of a double boiler over low heat
2 tablespoons butter
Blend in
1 tablespoon flour
Heat until mixture bubbles. Remove from heatand add very gradually, stirring in
1 cu p thick sou r cream
Cook over simmering water, stirring con
stantly, 1 to 2 min. longer. Remove from heat
and vigorously stir about 3 tablespoons of the
hot sauce into
1 e gg yol k, slightly beaten
Immediately return mixture to double boiler.
Cook over simmering water 3 to 5 min, stir
ring slowly to keep mixture cooking evenly.Remove from heat and add, all at one time
VA cup (about 1 oz . ) grated
Parmesan cheese
Blend thoroughly.
Serve immediately. About Vi. cup sauce
Honey Cream
Cream until softened
Vz cup butter or margarine
Add and beat until well blended
VA cup honey
Add gradually, beating until smooth and fluffy
Vz cup thick sour cream
If desired, chill. Serve on waf fle s, pan cakes
or French toast. About 1 cup sauce
1
Buttermilk Custard Sauce
Delightfully different in flavor wherever custard
sauce is called for.
Scald in top of a double boiler
1 cup milk
Meanwhile, beat slightly
3 eggs
Blend into eggs
VA cup sugar
VA teaspoon salt
Stirring constantly, add scalded milk gradually
to egg mixture.
Wash double-boiler top to remove scum.
Strain mixture into double-boiler top. Cook
over simmering water, stirring constantly and
rapidly until mixture coats a silver spoon.
Remove from simmering water at once. Adding
gradually, blend in a mixture of
1 cup buttermilk
2 teaspoons vanilla extract
Cover and chill sauce in refrigerator.
About 2Vz cups sauce
Whipped Sour Cream Topping
• Base Recipe
Thick sour cream, when it is chilled and
whipped in a chilled bowl with a chilled beater
like sweet whipping cream, does not become
stiff, but takes on a sofdy-piling fluffiness that
is very pleasing; and it almost doubles in
volume. Garnish it attractively, whether sweet
ened or not, with a sprinkling of sieved brown
sugar, or with chopped pecans or toasted al
monds or black walnuts, or with chopped
drained maraschino cherries, or crushed pep
permint stick candy, or finely shaved curls of
chocolate.
Chill a bowl and rotary beater in refrigerator.
Using the chilled bowl and beater, beat until
cream piles softly
Vi cup chilled thick sour cream
Serve on gingerbread, spice cake, or pud
dings. About % cup topping
—Vanilla Cream Topping
Follow A Recipe; beat in 3 tablespoons sifted
confectioners' sugar and. Mi teaspoon vanilla
extract with final few strokes.
i
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Every adult who thinks back nostalgically to the wonderful crumb
m cakes, jam cakes, gingerbreads and cookies that "Grandma used to
make" with sour cream and buttermilk testifies to the magic of these
ingredients—and. every homemaker of today can duplicate
those fondly remembered'goodies by using these recipes.
Buttermilk Nut Gingerbread
Prepare (page 6) a 9x9x2-in . cake pan.
Coarsely chop and set aside
VA cup (abo ut 3 oz .) peca ns or
walnuts
Sift together and set aside
2 cups sifted flour
1 Vi tea spo ons baking so da
Vi teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
Vi teaspoon allspice
Vi teaspoon cloves
Cream until softened
Vs cup butter
Add gradually, creaming until fluffy after each
addition
Vi cup firmly packed brown sugar
Add gradually, beating well after each addition,a mixture of
1 eg g, well beaten
Vi cup molasses
Measure
VA cup buttermilk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths, but
termilk in thirds, to creamed mixture. Finally
beat only until smooth (do not overheat) .
Blend in the nuts. Turn batter into pan.
Bake at 350°F 35 to 45 min., or until cake tests
done (page 6).
Cool; remove from pan as directed (page 6 ) .
To serve, cut into 3-in. squares. If desired, top
each serving with Vanilla Cream Topping
(page 46). 9 servings
Buttermilk Nut Gingerbread
with Vanilla Cream Topping (page 46)
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48
Feather-light Devil 's Food
Prepare (page 6) two 9-in. round layer cake
pans.
Combine and stir until chocolate is melted
lVz sq. (IV2 oz.) chocolate
Vi cup boiling water
Set aside to cool .
Sift together
2 VA cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
VA teaspoon salt
Set aside.
Cream together until softened
Vi cup butter or margarine
1 teaspoon vanilla extract
Add gradually, creaming until fluffy after each
addition
2 cups firmly packed light brown
sugar
Add in thirds, beating thoroughly after each
addition
2 eg gs , well beaten
Stir in cooled chocolate mixture.
Measure
Vz cup buttermilk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
buttermilk in thirds, to creamed mixture.
Finally beat only until smooth (do not over-
beat). Blend in with final few strokes
1 teaspoon red food coloring
Turn batter into pans.
Bake at 375°F 30 to 35 min., or until cake
tests done (page 6).
Cool; remove from pans as directed (page 6 ) .
Fill and frost as desired (page 6 ) .
Two 9-iqyfpund cake layers
Crumb Cake
Prepare (page 6) a 13x9Hx2-in. cake pan.
Coarsely chop and set aside
1 cup (about 4 oz.) pecans
Sift together into a large bowl
3 cups sifted flour
2 cups sugar
Cut in with pastry blender or two knives until
pieces are size of small peas
1 cup butter or margarine
Measure 1 cu p of the crumb mixture and set
aside.
To crumb mixture remaining in bowl, add and
mix in until well blended a mixture of
2 tablespoons cinnamon4 teaspoons cocoa
1 teaspoon nutmeg
1 teaspoon baking soda
Vi teaspoon baking powder
Vi teaspoon salt
Vi teaspoon cloves
Mix in pecans and
1 cup (about 5 oz.) dark seedless
raisins
Make a well in center o f dry ingredients andadd all at one time
2 cups buttermilk
Stir until just blended.
Turn batter into pan and sprinkle top with
the reserved crumb mixture.
Bake at 350°F 1 hr., or until cake tests done
(page 6) .
Cool; remove from pan as directed (page 6 ) .
One 13x9-in. cake
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Nutmeg
Prepare (page 6) two 9-in. round layer cake
pans.
Sift together and set aside
2 cups sifted cake flour2Vz teaspoons nutmeg
1 teaspoon baking powder
Vz teaspoon baking soda
Vi teaspoon salt
Cream together until butter is softened
Vz cup butter
1 teaspoon vanilla extract
Add gradually, creaming until fluffy after each
addition
lVz cups sugarAdd in thirds, beating thoroughly after each
addition
3 eggs, well beaten
Measure
I cup buttermilk
Beating only until smooth after each addition,
alternately add the dry ingredients in fourths,
buttermilk in thirds to the creamed mixture.
Finally beat only until smoo th (do not over-
beat). Turn batter into the prepared pans.
Bake at 350°F about 30 min., or until cake
tests done (page 6 ) .
Cool; remove from pans as directed (page 6 ) .
Fill and frost (page 6) as desired.
Two 9-in. round cake layers
:ther
cup
- Vz cup sugar
Add gradually, blending until smooth
Vz cup double-strength coffee
beverage (page 5)
Bring to boiling. Boil 1 min., stirring con
stantly. Set aside to cool .
Sift together and set aside2 cups sifted cake flour
1 teaspoon baking soda
Vz teaspoon salt
Cream together until softened
Vz cup butter or margarine
1 teaspoon vanilla extract
Add gradually, creaming until fluffy after each
addition
1 cup sugar
Add in thirds, beating thoroughly after each
addition
2 eggs, well beaten
Blend in cooled cocoa mixture.
Measure
% cup buttermilk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
buttermilk in fhjrds, to creamed mixture.
Finally beat only until smoot h (do not over-
beat). Turn batter into pans.
Bake at 350°F 30 to 40 min., or until cake
tests done (page 6) .
Cool; remove from pans as directed (page 6 ) .
Fill and frost (page 6) as desired.
Two 8-in. round cake layers
49
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Buttermilk Layer
• Base Recipe
Prepare (page 6) two 9-in. round layer ca!
pans.
Sift together and set aside
3 cups sifted cake flour
2 teaspoons baking powder
VA teaspoon baking soda
VA teaspoon salt
Cream together until butter is softened
Vi cup butter
VA te asp oo ns vanilla extract
Add gradually, creaming until fluffy after each
addition
VA cups sugar
Add in thirds, beating thoroughly after each
addition
2 eggs , well beaten
Measure
VA cups buttermilk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
buttermilk in thirds, to creamed mixture.
Finally beat mixture only until smooth (do
not overheat).
Buttermilk Layer Cake with Vanilla
Cream Filling (page 55) and coffee
Turn batter into pans.
Bake at 350°F 25 to 30 min., or until cake tests
done (page 6 ) .
Cool; remov e from pans as directed (page 6 ) .
Fill and frost (page 6) as desired.
Two 9-in. round cake layers
—Lemon Layer Cake
Follow A Recipe; decrease vanilla extract to 1
teaspoon and add Vi teaspoon lemon extract.
Apple Upside-Down Cake
A Base Recipe
Set out an 8x8x2-i n. cake pan.
Melt in the cake pan
VA cup butter or margarine
Meanwhile, mix together
% cup firmly packed brown sugar
1 teaspoon cinnamon
Stir in
2 tablespoons chopped walnutsBlend sugar mixture into the melted butter or
margarine and spread evenly.
Wash, quarter, core, pare and slice -vjL,.—
1 medium-size app le ^*^Ki:-. JSs\*
Arrange apple slices on the brown sugar f u
ture. Brush with
2 teaspoons lemon juice
Set aside.
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51
Sift together
1Vi cups sifted cake flour
1 teaspoon baking powder
VA teaspoon cinnamon
VA teaspoon baking soda
VA teaspoon nutmeg
VA teaspoon allspice
VA teaspoon salt
Set aside.
Cream together until softened
Vz cup butter or margarine
Vi tea spo on vanilla extract
Add gradually, creaming until fluffy after each
addition
VA cup firmly pac ked bro wn sugarAdd gradually, beating thoroughly after each
addition
1 e gg , well beaten
Measure
Vi cup buttermilk
Beating only until smooth after each' addition,
alternately add dry ingredients in fourths,
buttermilk in thirds, to creamed mixture.
Finally beat only until smooth (do not over-
beat). Turn batter over apple slices.
Bake at 350°F 40 to 45 min., or until cake tests
done (page 6).
Using a spatula, loosen cake from sides of pan
and invert immediately on serving plate. Let
pan remain over cake a few seconds, so that
sirup will drain onto cake. Remove pan.
Serve warm, with
Whipped Sour Cream Topping
(page 46)
One 8-in. square cake
—Pear Upside-Down Cake
Follow A Recipe. Reduce butter or margarine
in bot tom of pan to 2 tablespoons, brown sugar
to M cup; substitute 2 medium-size pears for
apple and M teaspoon nutmeg for the 1
teaspoon cinnamon. In the cake batter, omit
cinnamon, nutmeg and allspice, and sub-
Jam Cake
Prepare (page 6) two 9x9x2-in. cake pans.
Prepare and set aside
1 cup (about 5 oz.) dark seedless
raisins, chopped (page 5)
1 cup (about 4 oz .) coars ely
chopped pecans
Sift together
2Vi cups sifted cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Vi teaspoon salt
Vi teaspoon nutmeg
Vz teaspoon cloves
Set aside.
Set out
1 cup raspber ry o r blackberry jam
Cream together until softened
Vi cup butter or margarine
1 tab les po on vanilla extract
Add gradually, creaming until fluffy after each
addition
1 cup firmly packed light brownsugar
Add in thirds, beating thoroughly after each
addition
3 eg gs , well beaten
Blend the jam with
Vz cup thick sour cream
Beating only until smooth after each addition,
alternately add dry ingredients in fourths, jam
mixture in thirds, to creamed mixture. Finally
beat only until smooth (do not overheat). Stirin the chopped pecans and raisins.
Turn batter into pans.
Bake at 375°F 30 to 35 min., or until cake
tests done (page 6). t &
Cool; remove from pans as directed (page 6) .
Cut into 3-in. squares. If desired, serve with
Vanil la Cream To pp ing (page 46 ), or lightly
sift confectioners' sugar over each serving.Two 9§Bsquare cakes
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52
Ambrosia Cakes
A Base Recipe
If ambrosia is truly the food of the gods, then
these delicious orange-saturated cakes are aptly
named. Served flambee, they are a dramatic and
impressive dessert as well as a delectable one.
Yet, wrapped snugly in moisture-vapor-proof
material, they can be kept for days without los
ing freshness—a most practical quality!
Grease bottoms of 16 2M-'m. muffin-pan wells.
Coarsely cho p and set aside
Vi cup (about 2 oz.) pecans
Cut into small pieces (page 5) and add to nuts
4 o z . pitted dates (about % cup, cut)
Sift together and set aside
1 cup sifted cake flour
Vi teaspoon baking soda
VA teaspoon baking powder
VA teaspoon salt
Cream together until butter is softened
VA cup butter
1 Vi tea spo ons grated orange
peel (page 4)
Vi te asp oo n vanilla extract
Add gradually, creaming until fluffy after each
addition
Vi cup sugar
Add in thirds, beating thoroughly after each
addition i
1 eg g, wel l beate n
alternately add dry ingredients in fourths,
sour cream in thirds, to creamed mixture.
Finally beat only until smooth (do not over-
beat). Mix in the chopped nuts and date
pieces. Spoon mixture into the muffin-pan
wells, filling each about half-full. (Fill any
empty wells half-full with water.)
Bake at 350°F 30 to 40 min., or until cakes
test done (page 6 ) .
Meanwhile, mix together and set aside
% cup sugar
Vi cup orange juice
2Vz tablespoons Cointreau
Stir occasionally, to dissolve sugar.
When cakes are done, remove from oven and
immediately drizzle orange juice mixture over
hot cakes (about 1 tablespoon to each).
When the orange juice mixture has been ab
sorbed (about 3 min.), run spatula gently
around sides of each muffin-pan well.
Remove each cake and set on cooling racks
to cool completely.
Serve plain or with Vanilla Cream Topping
(page 46) . 16 cup cakes
—Ambrosia Cakes Flambee
Follow A Recipe ; omit Cointreau and increase
orange juice to % cup. To set aflame, heat Vi
cup brandy in a small pan. Ignite brandy with
a match and pour flaming brandy over top of
each cake, at the table. Serve at once.
Sour Cream Chocolate Cake
• Base Recipe
Prepare (page 6) two 8-in. round layer cake
pans or one 9x9x2-in. pan.
Combine and heat until chocolate is melted
(page 5)
3 sq. (3 oz. ) choc olat e
Vi cup double-strength coffeebeverage (page 5)
Blend thoroughly. Set aside to cool .
Sift together and set aside
2 cups sifted cake flour
Wi teaspoons baking soda
Vi teaspoon salt
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Mix together
1 Vz cups sugar
1 cup thick sour cream
2Vz teaspoons vanilla extract
Add in thirds, beating thoroughly after each
addition2 eggs , well beaten
Add choc olat e mixture and mix well. Beating
only until smooth after each addition, add dry
ingredients in fourths to sour cream mixture.
Finally beat only until smooth (do not over-
beat) . Turn batter into pans.
Bake at 350°F 35 min., or until cake tests done
(page 6) .
Cool; remove from pans as directed (page 6).
Meanwhile, prepare
Sour Cream Chocolate Frosting
(page 55)
Frost (page 6) cake. Garnish (see ph oto) with
Walnut halves
One 8-in. round layer cake
or one 9-in. square cake
—Black Walnut Chocolate Cake
Follow A Recipe. Stir in % cup (about 2 oz .)
chopped black walnuts with final strokes.
Sour Cream Chocolate Cake
Cocoa-Mallow Cake
Prepare (page 6) two 9-in. round layer cake
pans.
Combine in top of double boiler
20 (about V3 lb.) mar shm all ows , cutin quarters (page 5)
% cup cocoa
Vz cup hot water
Cook over simmering water until marshmal
lows are melted, stirring constantly. Set aside
to cool .
Sift together
2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
Vz teaspoon baking soda
Set aside.
Cream together until shortening is softened
Vz cup shortening
2 teaspoons vanilla extract
Add gradually, creaming until fluffy after each
addition
1 cup sugar
Add in thirds, beating thoroughly after each
addition
3 eggs , well beaten
Stir in cooled cocoa mixture.
Measure3
A cup thick sour cream
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
sour cream in thirds, to creamed mixture.
Finally beat only until smooth ( do not over-
beat). Turn batter into pans.
Bake at 350°F 30 to 35 min., or until cake tests
done (page 6 ) .
Cool; remove from pans as directed (page 6).
Fill and frost (page 6) as desired.
Two 9-in. round cake layers
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Blender Chocolate-Cheese Cake
Though a blender makes it easier, the cake is
just as delicious when prepared by hand.
For Crumb Crust —Butter bo tt om and sides
of a deep 9-in. spring-form pan.
Set out
32 to 36 graham crackers (or enough
to yield 3 cups crumbs)
Prepare crumbs (page 5) in electric blender.
Return about one half of the crumbs to con
tainer and add
Vi cup butter or margarine
2 tablespoons sugar
VA teaspoon salt
Cover and blend a few seconds until ingredi
ents are well blended. Add the remaining
crumbs; cover and blend only until ingredients
are mixed together. Reserve Vi cup of the
crumb mixture for topping. Spoon remainder
of crumb mixture into the spring-form pan.
Using back of spoon, press crumb mixture very
firmly into an even layer on bottom and around
sides of pan.
Bake at 325°F 5 min. (Prebaking tends to pre
vent a soggy crust.) Set aside on a cooling rack
to cool .
For Filling—While crust is cooling, wash and
dry Ue nd er container; put into it
6 oz. (1 pkg.) semi-sweet chocolate
pieces
Cover blender and grind until pieces are very
fine. Empty blender container and set ground
chocolate aside.
Wash blender container and put into it
4 egg yolks
1 c up thick sou r crea m
VA cup sugar
VA cu p sifted flour
2 cups (1 lb.) cream-s tyle cottag e
cheese
2 tea spo ons vanilla extract
1 teaspoon almond extract
VA teaspoon salt
Cover and blend about 30 sec. Scrape sides of
blender container. Cover and blend 30 sec.
longer, or until mixture is smooth and well
blended. Empty contents o f blender container
into a large bowl. Gently fold in (page 5) the
ground ch oco lat e and set aside.
Beat until frothy
4 egg whites
Add gradually, beating well after each addition
VA cup sugar
Continue beating until rounded peaks are
formed. Gently fold the beaten egg whites into
the cottage cheese mixture. Turn into pan.
Sprinkle the reserved crumb mixture over top.
Bake at 325°F \M hrs., or until a silver knife
inserted in cen ter o f the cake comes out clean.
Remove to cooling rack and allow to cool
thoroughly (4 to 6 hrs.).
Chill in refrigerator several hours before
serving. 16 to 20 servings
54
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55
Sour Cream Chocolate Frosting
Melt (page 5) and cool slightly
2 pkg. (12 oz.) semi-sweet
chocolate pieces
Blend melted chocolate into
1 cup thick sour cream
Add and blend in1 teaspoon vanilla extract
Vi teaspoon almond extract
Vs teaspoon salt
Enough to frost sides and tops of
two 8-in. or 9-in. cake layers
Creamy Vanil la Frosting
Heat in top of double boiler over simmering
water just until butter or margarine is melted,
stirring constantlyVz cup sugar
Vi cup thick s iur cream
1 tablespoon white corn sirup
1 tablespoon butter or margarine
Vi teaspoon salt
Remove from heat and gradually blend in
3Vb cups sifted confectioners' sugar
2Vz teaspoons vanilla extract
If frosting is too stiff to spread blend in addi
tional thick sour cream. Enough to frost two 8-in.
or 9-in. cake layers
Vanilla Cream Filling
• Base Recipe
Set out
1 cup cream
Scald in top of double boiler over simmering
water, just until a thin film appears, A cup of
the cream; reserve remainder.
Meanwhile, sift together into a small saucepan
Vz cup sugar
2Vz tablespoons flour
Vi teaspoon salt
Blend in the reserved cream; add gradually,
stirring in, the scalded cream. Bring rapidly
to boiling over direct heat, stirring gently and
constantly; cook 3 min. Remove from heat.
Wash the double-boiler top to remove scum;pour cream mixture into it and place over
simmering water. Cover and cook about 5 to
7 min., stirring three or four times.
Vigorously stir 3 tablespoons of mixture into
3 egg yolks, slightly beaten
Immediately blend into mixture in double
boiler. Cook over simmering water 3 to 5 min.,
stirring slowly and constantly to keep mixture
cooking evenly.
Remove from heat and blend in, in order
1 tablespoon butter or margarine
2 teaspoons vanilla extractVz cup thick sour cream .
Cover, cool slightly and chil l in refrigerator.
About VA cups filling
—Chocolate Cream Filling
Follow A Recipe. Add VA sq. (VA oz.) choco
late to cream; heat until cream is scalded and
chocolate is melted. If desired, increase sugar
by 2 tablespoons.
—Cherry Cream Filling
Follow A Recipe. Blend 1 to 2 tablespoons
maraschino cherry sirup into filling with the
sour cream. Fold in (page 5) A cup chopped
maraschino cherries.
—Pineapple Cream Filling
Follow A Recipe. Drain contents of one 9-oz.
can crushed pineapple (about % to % cup,
drained) and fold pineapple into filling.
—Black Walnut Filling
Follow A Recipe. Blend % cup (about 3 oz. )
coarsely chopped black walnuts into filling
before spreading onto cake layer.
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56
Fudgies
Grease and set aside a 9x9x2-in. pan.
Melt (page 5) and set aside to cool
2 sq. (2 oz.) choc olat e
Sift togetherVA cup sifted flour
Vi teaspoon salt
Coarsely cho p and mix with dry ingredients
1 cup (about 4 oz.) pecans
Combine and beat until well blended
VA cups firmly packed light brown
sugar
VA cup thick sour cream
1 teaspoon vanilla extract
Add in thirds, beating well after each addition
2 eg gs , well beaten
Stir in the cho co la te . Blend in the dry ingredi
ents in fourths. Turn batter into pan and spread
evenly.
Bake at 350°F about 40 min., or until wooden
pick inserted in center come s out clean. Re
move pan to cooling rack.
Cut into 3xlH-in. bars while still warm; cool
completely in pan. About VA doz. Fudgies
Polka Dot Drops
Lightly grease cookie sheets.
Coarsely ch op and set aside
Vi cup (about 2 oz.) nuts
Sift together and set aside
1 VA cups sifted flour
Vi teaspoon baking soda
VA teaspoon baking powder
VA teaspoon salt
Cream together until butter is softened
VA cup butter 3 A tea spo on vanilla extract
Ad d gradually, creaming until fluffy after each
addition
VA cup firmly pa ck ed br ow n sugar
Add gradually, beating thoroughly after each
addition
1 eg g, well beaten
Measure
Vi cup thick sour cream
Mixing until well blended after each addition,
alternately add dry ingredients in fourths, sour
cream in thirds to creamed mixture. Stir in
the chopped nuts and
6 oz. (1 pkg.) semi-sweet chocolate
pieces
Drop by heaping teaspoonfuls onto cookie
sheets, about 2 in. apart.
Bake at 375°F 10 to 12 min. Remove to cool
ing racks. About 4A doz. 2-in. cookies
Vi
Vi
Vi
VA
Southern
Lightly grease cookie sheets.
Sift together and set aside ,
2 cups sifted flour
teaspoon baking powder " s a y
teaspoon baking soda
teaspoon nutmeg
teaspoon salt
Cream together until softenedVi cup butter or margarine
Vi tea spo on vanilla extract
Add gradually, creaming until fluffy after each
addition
1 c up firmly pa cked light bro wn
sugar
Add in thirds, beating well after each addition,
a mixture of
1 e g g, well beaten
Vi cup thick sour creamMixing until well blended after each addition,
add dry ingredients in fourths to creamed mix
ture. Drop by teaspoonfuls about 2 in. apart
on cookie sheets.
Bake at 350°F about 12 min., or until lightly
browned. Using a spatula, immediately remove
to cooling racks to cool . About 4 doz. cookies
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57
Brown V White Chips
Here you get two crisp, delicious cookies from
a single recipe, just by dividing the dough and
adding chocolate to one half. Arrange both
brown and white cookies on your serving plate
or tray, for color contrast that appeals to the eyeas the flavor contrast appeals to the taste.
Melt (page 5) and set aside to cool
2 sq. (2 or.) chocolate
Sift together and set aside
4 cups sifted flour
Wi teaspoons baking powder
VA teaspoon baking soda
Vi t easpoon salt
Cream together until softened
1 cup butter or margarine2 te as po on s vanilla extract
Add gradually, creaming until fluffy after each
addition
1 cup sugar
Add in thirds, beating thoroughly aftc each
addition, a mixture of
2 e gg yol ks , well beaten
Vi cup thick sour cream
Mixing until well blended after each addition,
add dry ingredients in fourths to creamedmixture.
Divide dough into halves. Stir into one half
of the dough the cooled melted chocolate, and
1 tablespoon thick sour cream
Wrap each half o f dough in waxed paper and
chill in refrigerator until firm enough to handle
easily. Shape each half of dough into 2 rolls
Wi in. in diameter. Wrap each roll in waxed
paper and chill several hours or overnight in
refrigerator.
Set out cookie sheets.
Remove rolls from refrigerator as needed. Cut
into Yi-va. slices. Place 1 in. apart on the
cookie sheets.
Bake at 400°F 6 to 8 min. With a spatula,
remove to cooling racks.
About 12 doz. cookies
Note: These two differently colored doughs
may be shaped into pinwheels, checkerboards
or ribbon cookies. Addition of chopped nuts orchopped candied fruits to the dough gives
extra flavor and touches of color.
Berlinerkranser
Lightly grease cookie sheets.
Sift together into a large bowl
3 3
/ A to 4 cups sifted flour
Vi teaspoon baking soda
Vi teaspoon salt
Cut in with a pastry blender or two knives un
til pieces are size of small peas
1 cup butter or margarine
Set aside.
Beat until thick and lemon-colored
4 egg yolks
Add gradually, beating well after each addition
1 cup sugar
Blend into the egg mixture
Vi cup thick sour cre am
1 teaspoon vanilla or almond
extract
Blending lightly after each addition, add the
liquid mixture in thirds to the flour mixture .
Chill dough until firm enough to handle.
Break off small pieces of dough. Roll with
hands on a lightly floured surface into rolls
about 6 in. long and M in. thick. Form into
wreaths or bowknots, or twist into pretzels.
Brush top of each cookie withEgg white, slightly beaten
Dip each cookie into
Crushed loaf sugar \
Bake at 350°F until firm and very lightly
browned (about 10 min. ).
About 8 doz. cookies
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Ivor that sour cream contributes (that tang again) —
wonaerfuhsreamy smoothnesm^^^^ frue whether the
; part of q^jm^^avorful pie or a steamed
oris served on luscious sweetened strawberries, peaches,
(or cooked) fruit as a glamorous change from
sweet cream. Buttermilk comes into its own in the dessert
department, too. In frozen desserts, especially milk sherbets, it has a
peculiarly refreshing quality which is very welcome on a warm day.
Don't look for the velvety smoothness of a mousse in a buttermilk
sherbet; but do expect a very special charm.
Pastry for 1-Crust Pie
• Base Recipe
Set out an 8- or 9-in. pie pan.
Sift together into a bowl
1 cup sifted flour
Vz teaspoon salt
Cut in with pastry blender or two knives until
pieces are size of small peas
Vz cup lard, hydrogenated vegetable
shortening or all-purpose
shortening
Sprinkle over mixture, a teaspoonful at a time,
about
2Vz tablespoons cold water
Mix lightly with a fork after each addition.
Add only enough water to hold pastry together.
Work quick ly; do not overhandle . Shape into a
ball and flatten on a lightly floured surface.
Roll from center to edge into a round about Vsin. thick and about 1 in. larger than over-all
size of pan. With knife or spatula, loosen pastry
from surface whenever sticking occurs; lift
pastry slightly and sprinkle flour underneath.
Loosen one half of pastry from board with
spatula and fold over other half. Loosen other
half and fold in quarters. Gently lay pastry in
pan and unfold it, fitting it to the pan so that
it is not stretched.
Trim edge with scissors or sharp knife so pas
try extends about Vi in. beyond edge of pie pan.
Fold ^xtra pastry under at edge and flute (page
5) or press with a fork. Thoroughly prick bot
tom and sides of pastry shell with a fork.
(Omit pricking if filling is to be baked in shell.)
Bake at 450°F 10 to 15 min., or until crust is
light golden brown.
Cool on cooling rack.
Pastry for one 8- or 9-in. 1-Crust Pie
—Pastry for 2-Crust Pie
Double A Recipe. Divide dough into halves
and shape each into a ball. Roll each ball as
in A Recipe. For top crust, roll out one ball
of pastry and cut 1 in. larger than pie pan.
Slit pastry with knife in several places to allow
steam to escape during baking. Gently fold in
half and set aside while rolling bottom crust.
Roll second ball of pastry and gently fit pastry
into pie pan; avoid stretching. Trim pastry
with scissors or sharp knife around edge of
pan. Do not prick.
58
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Fill as directed in specific recipe.
Moisten edge with water for a tight seal. Care
fully arrange top crust over filling. Gently
press edges to seal. Fold extra top pastry under
bottom pastry. Flute (page 5) or press edges
together with a fork.
Bake as directed in specific recipe.
—Pastry for 1-Crust 10-in. Pie
Follow A Recipe. Increase flour to \M cups,
shortening to Vi cup, salt to H teaspoon, and
water to about 3 tablespoons. Sour Cream Pie with Pecans
Duchess Strawberry Cream Pie
A Base Recipe
Prepare (do not bake) and set aside
Pastry for 1-Crust Pie (page 58;
use 9-in. pie pan)
Sort, rinse, drain, hull and cut into halves
4 cu ps ripe strawberries
Turn berries into the pastry shell.
Measure into a bowl
1 cup thick sour cream
Sift together and add gradually to the sour
cream, blending well
1 'A cups sugar
1 cup sifted flour
]A teaspoon salt
Pour mixture ove r strawberries. Sprinkle ov er
surface a mixture of
2 tab les poo ns fine dry bread crumb s
2 tablespoons sugar
1 tablespoon melted butterBake at 450°F 10 min. Reduce heat to 350°F
and bake 30 min. longer, or until topping is
lightly browned.
Cool on cooling rack. One 9-in. pie
—Blackberry Cream Pie
Follow A Recipe. Substitute 4 cups fresh
whole blackberries for the halved strawberries.
—Raspberry Cream Pie
Follow A Recipe. Substitute 4 cups fresh red or
black raspberries for the halved strawberries.
Sour Cream Pie with Pecans
Prepare (do not bake) and set aside
Pastry for 1-Crust 10-in. Pie
(on this page)
Mix together
lVz cups firmly packed light brown
sugar
2 tablespoons flour
Va teaspoon salt
Blend together
3 eggs, well beaten
1 Vi cups thick sour cream
1 teas po on vanilla extract
Add sugar mixture; stir until blended. Mix in
1 Vi cups (abo ut 6 oz. ) small pe can
halves
Turn mixture into pastry shell.
Bake at 450°F 10 min. Reduce heat to 350°F
and bake about 30 min., or until a silver knife
comes out clean when inserted halfway be
tween center and edge of filling. Cool on cool
ing rack. One 10-in. pie
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60
Sour Cream Apple Pie
Set out a 9-in. pie pan.
For Crumb Crust —Crush (page 5)
16 to 18 gra ham crackers (or en ou gh
to yield 1 Vi cups crumbs)
Turn crumbs into a medium-size bowl. Stir in
Vi cup sugar
Using a fork or pastry blender, blend in
VA cup butter or margari ne, softened
Using back of spoon, press crumb mixture very
firmly into an even layer on bo ttom and sides
of the pie pan. Level edges of pie shell.
Bake at 375°F 8 min. Set on cooling rack to
cool completely.
For Filling—Put into a saucepan
2Vz cup s (1 No . 2 can) sliced app les
Vz cup firmly pac ked bro wn sugar
Toss gently and place over medium heat until
mixture bubbles. Reduce heat and cook 5 min.,
occasionally moving mixture with a spoon.
Remove from heat and set aside.
Blend together until smooth
1 eg g, well beaten
2 cups thick sour creamand a mixture of
3 tablesp oons bro wn sugar
2 tablespoons flour
Vz teaspoon cinnamon
Vi teaspoon nutmeg
Vi teaspoon mace
Vi teaspoon salt
Turn about one half o f the sour cream mixture
into the pie shell; spread evenly. Spoon the
apple slices in an even layer over the sour
cream mixture; top with remaining sour cream
mixture, spreading evenly.
Bake at 400°F 10 to 12 min., or until sour
cream mixture is set.
Cool on cooling rack; chill pie thoroughly in
refrigerator before serving. One 9-in. pie
Sour Cream Raisin Pie
Prepare (do not bake) and set aside
Pastry for 1-Crust Pie (page 58;
use 9-in. pie pan)
Mix together
Vz cup sugar2 tablespoons flour
Vz teaspoon cinnamon
VA teaspoon nutmeg
VA teaspoon salt
Blend together
1 e gg , wel l beaten
1 Vz cups thick sour cream
Add dry ingredients to the sour cream mixture
and blend thoroughly. Mix in
1 Vi cups (about 7 oz. ) dark seedlessraisins
Turn into the pastry shell.
Bake at 450°F 10 min. Reduce heat to 350°F
and bake 20 to 25 min. longer, or until a silver
knife comes out clean when inserted halfway
between center and edge of filling. Remove to
cooling rack to cool slightly.
Serve warm. One 9-in. pie
Lemon Buttermilk Pie
A Base Recipe
A custard pie that is distinctively different.
Prepare (do no t bake) and set aside
Pastry for 1-Crust Pie (page 58;
use 9-in. pie pan)
Melt and set aside to cool
3 tablespoons butter or margarine
Beat slightly
3 egg yolks
Blend in a mixture of
Vi cup sugar
2 tablespoons flour
VA teaspoon salt
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Stir in the melted butter and
lVz cups buttermilk
3 tablespoons lemon juice
Vz teaspoon grated lemon peel
(page 4)
Using a clean beater, beat until frothy
3 egg whites
Add gradually and continue beating untilrounded peaks are formed
Vi cup sugar
Spread over buttermilk mixture and fold (page
5) together. Turn into pastry shell.
Bake at 450°F 10 min. Reduce heat to 350°F
and bake 20 to 25 min. longer, or until a silver
knife comes out clean when inserted halfway
between center and edge of filling. Cool on
cooling rack. One 9-in. pie
—Vanilla Buttermilk Pie
Follow A Recipe; omit lemon juice and rind.
Decrease sugar in egg yolk mixture to 6 or 7
tablespoons and increase buttermilk to 1%
cups. Add VA teaspoons vani lla extract.
61
Dutch Somersault Cake-Pie
Sometimes known as a "funny-cake pie," this
is an old Pennsylvania Dutch recipe. The sauce,
which is poured over the cake batter, turns up
as a spicy, creamy layer underneath the delicate
feathery cake—and the pastry shell makes thewhole thing twice as interesting as an ordinary
upside-down pudding, and easier to serve, too.
For Pastry—Prepare (do no t bake) and set
aside
Pastry for 1-Crust Pie (page 58;
use 9-in. pie pan)
For Sauce—Mix together
% cup sugar
1 tablespoon flourVz teaspoon salt
Vz teaspoon cinnamon
Vi teaspoon ginger
Vi teaspoon cloves
Beat until thick and piled softly
1 egg
Blend in
% cup thick sour cream
Va cup molasses
Add the dry ingredients and mix thoroughly.
Set aside.
For Cake—Sift together and set aside
lVi cups sifted cake flour
1 teaspoon baking powder
Vz teaspoon salt
Vi teaspoon baking soda
Cream together until butter is softened
Vi cup butter
Vz te asp oo n vanill a extract
Add gradually, creaming until fluffy after eachaddition
Vz cup sugar
Add gradually, beating well after each addition
1 eg g, wel l beaten
Measure
Vz cup buttermilk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
buttermilk in thirds, to creamed mixture.
Finally beat only until smoo th (do not over-
beat.) Turn batter into pastry shell. Stir sauce
and carefully pour over cake batter. (Sauce will
sink to bottom.)
Bake at 350°F 40 min., or until cake tests done
(page 6) .
Serve warm. 6 to 8 servings
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Apricot Cheese Cake
Apricot Cheese Cake
Set out a 7-in. spring-form pan. Put a bowl
and rotary beater into refrigerator to chill.
Drain, reserving sirup, contents of
1 No. 2Vi can apricot halves
Set 4 apri cot halves aside in refrigerator.
Measure A cu p of the apr icot sirup into a
small bowl. Sprinkle evenly ove r the sirup
2 tab lesp oon s (2 env.) unflavored
gelatin
Let stand about 5 min. to soften. Dissolve
gelatin by placing bowl over very hot water.
Meanwhile, force remaining apricots through a
coarse sieve or food mill. Force through the
sieve or food mill and blend with the apricots
2 cu ps (1 lb.) crea m-sty le c ott age
cheese
Measure A cup of the remaining apricot sirupand stir into the cheese-apricot mixture with
1 cup thick sour cr eam
Vi cup sugar
VA cup lemon juice
1 teaspoon salt
VA teas poo n alm ond extract
Blend thoroughly; add and blend in the gelatin.
Using the chilled bowl and beater, beat until
cream is of medium cons istency (piles softly)
1 cup chilled whipping cream
Fold (page 5) into cheese mixture . Turn into
spring-form pan and chill in refrigerator sev
eral hours, or until firm.
Meanwhile, crush (page 5)
6 gr aha m crackers (or en ou gh to
yield Vi cup crumbs)
Turn crumbs into a small bowl and mix with
VA cup (about 1 oz .) cho ppe d nuts
VA cup melted butter
Carefully run a spatula around inside of pan
from top to bottom, to loosen cake. Remove
sides of pan; do no t remove cake from bot tom
of pan. Place on chilled serving plate. Sprinklecrumb-nut mixture over top of cake. Arrange
reserved apricot halves around cheese cake;
place a maraschino cherry in each half.
8 to 10 servings
Spicy Steamed Buttermilk Pudding
Grease a VA-qt. mold and a tight-fitting cover.
(Aluminum foil, parchment paper or two layers
of waxed paper cut larger than the top of the
mold may be used if cover is not available.
Grease before using.) Set out steamer or large
kettle with tight-fitting cover; put trivet or
rack in kettle.
Put into a bowl
1 cup fine, dry bread crumbs
(about 3 slices bread)
Pour over crumbs
\Vi cups buttermilk Let stand 30 min.
Meanwhile, chop and set aside
Vi cup (about 2 oz.) pecans
Sift together and set aside
Vi cup sifted flour
1 teaspoon baking soda
Vi teaspoon salt
Vi teaspoon cinnamon
Vi teaspoon allspice
Vi teaspoon nutmeg
Vi teaspoon cloves
Spicy Steamed Buttermilk Pudding
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addition
% cup firmly packed brown sugar
Add and blend well
2 tablespoons molasses
Add dry ingredients, buttermilk-crumb mix
ture, nuts and
VA cup (ab out 4 oz.) dark seedl ess
raisins
Stir only enough to blend thoroughly. Turn
into the mold. Cover tightly with greased
cover, or tie on aluminum foil, parchment
paper or waxed paper with string.
Set mold on trivet. Pour boiling water into
kettle to no more than one-half the height of
the mold. Cover kettle and bring water to
boiling. To steam, reduce heat but keep waterboiling. Quickly add more boiling water as
necessary to keep water level at one-half the
height of the mold throughout steaming. S team
pudding 3 hrs.
Remove mold from kettle; remove cover from
mold. Carefully run spatula down along sides
of mold to loosen pudding; unmold onto cool
ing rack.
Serve warm with Vanilla Cream Topping(page 46) .
If a portion of the pudding is to be stored for a
day or longer before serving, wrap it when
thoroughly cooled in aluminum foil and store
in a cool place. Reheat before serving by
replacing in mold and steaming 1 to 2 hrs.
About 10 servings
63
Cheese BlintzeS (See center color photo)
Set out heavy 6- and 10-in. skillets.
For Filling—Mix together and set aside in
refrigerator
V/i cups (12 oz .) cream-style cottag e
cheese, drained
VA cup thick sour cream
lVz tablespoons sugar
Vi teaspoon salt
For Pancakes—Melt and set aside to cool
2 tablespoons butter or margarine
Sift together into a bowl and set aside
l ' /2 cu ps sifted flour
3 tablespoons sugar
Vi teaspoon saltBeat until thick and piled softly
2 eggs
Beat in the melted butter and
1 VA cups milk
Combine egg mixture with dry ingredients.
With rotary beater, beat until smooth and well
blended. Set aside.
Heat the small skillet; it is hot enough when
drops of water sprinkled on surface dance in
small beads. Grease skillet lightly with
Butter or margarine
Pour only enough batter to coat skillet thinly;
immediately tilt skillet back and forth to
spread batter evenly. Cook pancake over medi
um heat about 2 min., or until lightly browned
on bottom and firm to touch on top. With
spatula, remove pancake to a plate, brown side
up. Repeat for remaining batter. (It should
not be necessary to grease skillet for each
pancake.) Stack pancakes as they are baked.
For Blintzes—Spoon about VA tablespoons
filling onto center of brown side of one pan
cake. Fold two opposite sides of pancake to
center. Roll up, beginning at either end. Press
edges to seal. Repeat for each pancake.
Heat in the large skillet
1 tablespoon butter or margarine
Arrange several blintzes in skillet, sealed sides
down. Brown on all sides over medium heat,
turning carefully with two spoons or tongs.
Remove blintzes from skillet and place on
serving platter.
Serve hot with sour cream and blueberries,
currant jelly , or blueberry or blackberry jam.
About 12 blintzes
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Tapicoa Cream
Tapioca Cream
• Base Recipe
Set out a 1-qt. saucepan.
Beat until frothy
2 egg whites
Add gradually, beating well after each addition
VA cup sugar
Beat until rounded peaks are formed. Set aside.
Put into the saucepan
2 egg yolks, slightly beaten
Add, stirring well
2 cups milk
Mix in
Vi cup quick-cooking tapioca
Vi cup sugar
VA teaspoon salt
Set over medium heat and bring mixture to a
full boil, stirring constantly. Do not overcook.
Remove from heat and stir a small amount of
hot tapioca mixture gradually into egg whites.
Then qui ckly blend in remaining mixture and
1 cu p thick sour cr eam
2 tea spo ons vanilla extract
Cool, stirring once after 15 to 20 min. Spoon
into serving dishes. Chill.
If desired, serve with fresh fruit.
t •• About 6 servings
—Peppermint Tapioca Cream
Follow A Recipe; add A cup crushed pepper-
ment stick candy with the sour cream.
Blueberry Cream Surprise
Set out a 10x6xl / /
2-in. dish.
Turn into a saucepan the contents of
1 14Vz-oz. can blueberries
Heat to boiling.
Meanwhile, trim crusts from
4 slices white bread
Spread slices with
3 tab les poo ns softened butter or
margarine
Cut slices into halves and arrange in dish. Pour
the hot blueberries over bread. Cool, cover
and set in refrigerator to chill thoroughly.
When ready to serve, spread over all
VA cups thick sour cream
Sprinkle with
2 tablespoons sugar or light
brown sugar
4 servings
Creamy Orange Ring
A lH-qt. ring mold will be needed.
Thaw contents of
1 6- oz . can frozen oran ge juice
concentrate
Pour into a small bowl
VA cup cold water
Sprinkle evenly over cold water
VA tablespoons (VA env.) unflavored
gelatin
Let stand 5 min. to soften.
Scald in top of a double boiler
1 cup milk
Beat slightly
2 egg yolks
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Blend in
V* cup sugar
Add gradually and blend in the scalded milk.
Wash double-boiler top to remove scum.
Strain mixture into double-boiler top. Cook
over simmering water, stirring constantly andrapidly, until mixture coats a silver spoon.
Remove from simmering water and immedi
ately stir in the softened gelatin until gelatin is
completely dissolved. Cool slightly. Blend in
the thawed orange juice concentrate.
Cool; chill (page 4) until mixture begins to gel
(gets slightly thicker).
Meanwhile, lightly oil the mold with salad or
cooking oil (not olive oi l) ; set aside to drain.
When mixture has desired consistency, blend in
1 cup thick sour cream
Beat until frothy
2 egg whites
Add gradually, beating well after each addition
2'/2 tablespoons sugar
Vi teaspoon salt
Spread beaten egg whites over gelatin mixture
and gently fold (page 5) together. Turn into
the mold. Chill in refrigerator until firm.
To serve, unmold (page 5) onto chilled serving
plate. About 8 servings
Elegant Strawberry Cream
• Base Recipe
Set out a 1-qt. fancy mold.
Set out to thaw1 1 -lb. package frozen sliced
strawberries (about 2 cups)
Meanwhile, pour into a small bowl
Vz cup cold water
Sprinkle evenly over the water
lV i tablespoons (lVi env.) unflavored
gelatin
Let stand about 5 min. to soften.
_ J J « ' v-.':- ' •* , "
Creamy Orange Ring with strawberries
Scald
1 cup cream
Remove from heat. Immediately add the sof
tened gelatin, stirring until gelatin is com
pletely dissolved. Add and stir until sugar is
dissolved
% cup sugar
Vz teaspoon vanilla extract
Vi teaspoon salt
Cool; chill (page 4) until mixture begins to gel
(gets slightly thicker).
Meanwhile, lightly oil the mold with salad or
cooking oil (not olive oil) and set aside to
drain.
When gelatin mixture is of desired consist
ency, whip with rotary beater until light and
fluffy. Add and stir lightly until blended, the
strawberries and
1 cup thick sour cream
Turn into the mold and chill in refrigeratoruntil firm.
Unmold (page 5) onto chilled serving plate.
About 6 servings
—Raspberry Cream
Follow A Recipe. Substitute 1 pkg. frozen red
raspberries for the strawberries.
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Buttermilk Ice Cream
Set refrigerator con tro l at coldest operating
temperature. Chill a bowl and rotary beater
and 2 large refrigerator trays in refrigerator.
Mix together until sugar is dissolved1 qt. buttermilk
2 cups cream
1 cup sugar
2 ta ble spo ons vanilla extract
VA teaspoon salt
Pour mixture into refrigerator tray and put
into freezing compartment of refrigerator.
When mixture becomes mushlike in consist
ency, turn into the chilled bowl and beat with
chilled beater until smooth . Return to refrig
erator trays and again freeze until mushy.
Meanwhile, chill the bowl and beater. When
mixture becomes mushlike , again beat until
smooth. Return to refrigerator trays and freeze
until firm. About \Vi qts. ice cream
Sprinkle evenly overTSP^BPRr
1 tablespoon (1 env.) unflavored
gelatin
Let stand about 5 min. to soften. Dissolve com
pletely by placing cup over very hot water.
Mix together
1 Vz cups orange juice
lV z cups buttermilk 3
/A cup sugar
2 tablespoons lemon juice
1 ta ble spo on grated orange peel
(page 4)
Stir until sugar is dissolved . Blend in the dis
solved gelatin. Pour into refrigerator tray and
place in freezing conpartment of refrigerator.
Freeze until mixture is mushlike in consist
ency. Turn into chilled bowl and beat with
chilled beater. Peel, dice and mix in
1 medium-si ze ban ana having br own -
flecked peel
Immediately return sherbet to tray and place
in freezing compartment. Freeze until firm.
About 1 qt. sherbet
Orange-Banana SherbetA Base Recipe
Set refrigerator control at coldest operating
temperature. Put a bowl, rotary beater and a
1-qt. refrigerator tray in refrigerator to chill.
Pour into a small cup or custard cup
VA cup cold water
—Orange Sherbet
Follow A Recipe; omit the banana.
—Ambrosia Sherbet
Follow A Recipe; mix in 1 cup (4 oz.) moist
shredded coconut, cut, with the banana pieces.
66
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67
Fresh Pineapple Sherbet
Set refrigerator control at coldest operating
temperature. Set out refrigerator tray. Chill a
2-qt. bowl and rotary beater in refrigerator.
Cut off and discard crown (spiny top) from
1 small fresh pi neappl eRinse and cut into crosswise slices M to A in .
thick. With a sharp knife, cut away and discard
rind and "eyes" from each slice. Cut out and
discard the core. Finely dice enough of the
pineapple to yield 2 cups diced pineapple. (Use
remaining pineapple in other food preparation.)
Combine
2 cups chilled buttermilk
1 cup sugar
1 teaspoon vanilla extract
Stir until sugar is dissolved. Add the diced
pineapple and mix well. Pour mixture into re
frigerator tray; put into freezing compartment
of refrigerator until mixture is mushlike in
consistency.
Turn mixture into chilled bowl and beat with
chilled beater until smooth . Return to refrig
erator tray and freeze until firm.
About 1 qt. sherbet
Chocolate Fudge
• Base Recipe
Sour cream gives fudge a different, delicious
flavor-tang that will set folks guessing.
Butter an 8x8x2-in . pan. Set out a candy ther
mometer.
Chop and set aside
% cup (about 3 oz.) pecans
Mix together in a heavy 2-qt. saucepan
2 cups sugar
1 cup thick sou r crea m
2 tablespoons light corn sirup
VA teaspoon salt
2 sq. (2 oz.) chocolate, broken into
pieces
Stir over low heat until sugar is dissolved.
Increase heat and bring mixture to boiling.
Put candy thermometer in place. During cook
ing wash any crystals from sides of pan with a
pastry brush dipped in water; move candy
thermometer to one side and wash down crys
tals that may have formed under the ther
mometer.
Cook mixture until it reaches 236°F (stage at
which a few drops form a soft ball in coldwater; remove pan from heat while testing).
Remove from heat and set aside until just cool
enough to hold pan on hand. Do not jar pan
or stir mixture.
When cool, add
2 tablespoons butter or margarine
1 ta bl es po on vanilla extract
Beat vigorously until mixture begins to lose
its gloss. Beat in the pecans. When mixture
loses its gloss, quickly turn into the buttered
pan without scraping bottom and sides of
saucepan, and spread evenly. Set aside to cool .
When firm, cut into squares.
About VA lbs. candy
—Black Walnut Fudge
Follow A Recipe; omit the chocolate. Sub
stitute black walnuts for the pecans.
•
—Panocha
Follow A Recipe. Decrease sugar to VA cups;
add 1 cup firmly packed light br ow n sugar.
Omit corn sirup and chocolate. (Black walnuts
add extra flavor.)
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Ambrosia Cakes 52
Avocado Ring 25
Beef in Lemon Sauce 29
Stroganoff 28Stew 3 2
Biscuits, Buttermilk 14
Blini 8
Blintzes, Cheese 63
Blueberry Cream Surprises. 6 4
Bread, Apricot Nut 18
Date Nut 18
Boston Brown 18
Cakes
Ambrosia 52
Apple Upside-Down 50
Buttermilk Layer 50
Chocolate Buttermilk.... 4 9
Cocoa-Mallow 53
Crumb 48
Featherlight Devil's
Food 48
Jam 51
Lemon Layer 50
Nutmeg 4 9
Pear Upside-Down 51
Sour Cream Chocolate. . . 52
Cake-Pie, Dutch Somersault 61
Cheese Cake, Apricot 62
Chocolate 54Cheese Luncheon Pie 39
Chocolate Buttermilk Cake. 49
Chocolate Cake
Black Walnut 53
Sour Cream 52
Chicken Livers in W i n e
Sauce 31
Chicken Paprika 36
Chicken Treat, Creamed... 36
Chicken with Almonds,
Creamed 37
Cocoa-Mallow Cake 53Cole Slaw, Creamy 23
Pineapple 23
Cookies
Berlinerkranser 57
Brown 'n' White Chips. . 57
Fudgies 56
Polka Dot Drops 56
Southern Cream Drops. . 56
Crumb Cake . 48
Cucumber Salad 2 4
Devil's Food Cake 48
Dip, Garlic-Cheese 10
Chocolate Cream
Pineapple Cream
Vanilla Cream
French Toast, Buttermilk. .Frosting
Sour Cream Chocolate. . .
Creamy Vanilla
Fudge, Black Walnut
Chocolate
Gingerbread, Buttermilk Nut
Green Beans, Special
Griddlecakes
Apple. . . . :
Banana
Blueberry
Buttermilk
Corn Meal
Oatmeal
Vermont Pancake Stack. .
Ham and Vegetable Casserole
Herring Bits in Sour Cream
Honey Cream
Ice Cream, Buttermilk
Jam Cake
Johnny Cake
Kohlrabi with Sour Cream..
Kraut and Beet Slaw
Kuchen, Sour Cream
Lamb StewLemon Layer Cake
Liver in Wine Sauce
Meat Balls with Tomato
Sauce
Mushrooms, Tangy
Noodle Casserole, Special. .
Nutmeg Cake
Orange Ring, Creamy
Oyster Loaf, Southern
Panocha
Pastry for 1-Crust Pie
for 1-Crust 10-in. Pie .. . .for 2-Crust Pie
Pastry Morsels, Filled
Pie, Cheese Luncheon
Lemon Buttermilk
Sour Cream Apple
Sour Cream Raisin
Sour Cream with Pecans.
Vanilla Buttermilk
Pilaff with Chicken, Golden.
Pork Chops, Sweet-Sour. . .
Potatoes, Glorified Baked. .
Ham-Stuffed
55 Salads
55 Avocado Ring 2 5
55 Cole Slaw, Creamy 23
17 Cole Slaw, Pineapple 23Cucumber, with Sour
55 Cream 2 4
55 Farmer's Chop S u e y . . . . 22
67 Frozen Fruit Salad 2 6
67 Green Goddess Salad.... 2 6
47 Kraut and Beet Slaw 22
44 Potato Salad, Hearty.. . . 23
Tomato-Caviar
15 Temptation 2 4
15 Sauces
15 Buttermilk Custard 4 6
15 Parmesan Cheese 46
15 Savory Sour Cream 4 5
16 Sour Cream Hollandaise . 45
15 Sour Cream White 4 5
33 Tomato 3 0
10 Vanilla Cream Topping. . 4 6
46 Whipped Sour Cream . . . 46
66 Sauerbraten 28
51 Sea Food in Ramekins 3 9
14 Sherbet, Ambrosia 6 6
44 Fresh Pineapple 67
22 Orange 6 6
21 Orange-Banana 66
32 Shortcakes, Tender-Rich. . . 1450 Soups
31 Borsch, Chilled 11
Buttermilk 11
30 Cream of Tomato 13
42 Fish, Scandanavian 12
40 Green Pea 13
49 Lima Bean Bisque 12
6 4 Potato Bisque 12
38 Spinach Aristocrat 43
67 Strawberry Cream, Elegant. 6 5
58 Tapioca Cream 6 4
59 Upside-Down Cake, Apple. . 50
58 Pear 51
9 Veal Birds 3 0
39 Veal Chops with Sour
60 Cream Gravy 31
60 Waffles, Buttermilk 16
60 Chocolate Dessert 16
59 Sour Cream 17
61 Spice 17
37 Whipped Sour Cream
32 Topping 4 6
41 General Information
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