holiday cookbook - culinary arts institute 1957
TRANSCRIPT
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220 festive recipes for every holiday 124
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Staff Home Economist
I N A R Y A R T S I N ST IT I
MELANIE DE PROFT
Director
BARBARA ALBRECHT • KATHRYN CLI FF ORD "
LILIAN FULDE • MITZI IN OUY E • JERRINE LEICHHARDT
YVON NE NEHLS • ELIZABETH PAUTLER
5NNIE SNY DER • PHYLLIS VAN LEER • ROi .L Y f ! WHITE j
Illustrated by BEATRICE DERWINSKIAl
» / CU LINAR Y ARTS IN STI TU TE
C h i c a g o 1, I l l ino is
• s p
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ART T O BE C A
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.
Use 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-edge
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 piled softly
when recipe calls for well-beaten eggs.
The covering of foods which are stored in the
refrigerator will depend upon the type of re-
frigerator used—a conventional or a moist-cold
refrigerator.
FOR THESE RECIPES-WHAT TO USE
BAKING POWDER-double-action type.
BREAD CRUMBS—one slice fresh bread equals
about 1 cup soft crumbs or cubes. One slice dry
or toasted bread equals about Vi cup dry cubes
or % cup fine, dry crumbs.
BUTTERED CRUMBS—softordry bread or cracker
crumbs tossed in melted butter or margarine.
Use 1 to 2 tablespoons butter or margarine for
1 cup soft crumbs and 2 to 4 tablespoons butteror margarine for 1 cup dry crumbs.
CHOCOLATE—unsweetened chocolate.
CORNSTARCH—thickening agent. One table
spoon has the thickening power of 2 tablespoons
flour.
CREAM—light, table or coffee cream—con
taining not less than 18% butter fat.
HEAVY or WHIPPING CREAM—containing not
less than 36% butter fat.
FLOUR—all-purpose (hard wheat) flour. (In
some southern areas where a blend of soft wheats
is used, better products nj«y result when minor
adjustments aret, made in" recipes. A little less
liquid juj more flour may be needed.) If cake
flour is jiquired, recipe will so state. If necessary,
REFUL
substitute 1 cup minus 2 tablespoons all-purpose
flour for 1 cup cake flour.GRATED PEEL—whole citrus fruit peel finely
grated through colored part only; white partis bitter.
HERBS and SPICES—ground unless recipe speci
fies otherwise.
MONOSODIUM GLUTAMATE —a crystalline cer
eal or vegetable product that enhances natural
flavors of foods.
ROTARY BEATER—hand-operated (Dover type)
beater or electric mixer.
SHORTENING—a hydrogenated vegetable short
ening, all-purpose shortening, butter or margarine. Use lard or oil when specified.
SOUR MILK —sweet milk added to 1 tablespoon
vinegar or lemon juice in measuring cup up to
1-cup line; buttermilk.
STUFFED OLIVES —pimiento-stuifed green olives.SUGAR—granulated (beet or cane).
VINEGAR—cider vinegar.
HO W TO D O I
BASTE—spoon liquid o^^Wooking food to add
moisture and flavor; or use baster.
BLANCH ALMONDS or PISTACHIOS-the flavor
and crisp texture of nuts are best maintained
' e nuts are allowed to remain in water the
possible time during blanching. There-
anch only about Yi 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 remove with slotted spoon or fork. Place
between folds of absorbent paper; pat dry.
Squeeze nuts between thumb an d fingers to re-
move skins. Place on dry, absorbent paper; to
dry thoroughly, shift frequently to dry spots
on paper.
TOAST NUTS—place nuts in a shallow baking
dish or pie pan and brush lightly with cooking
oil. Heat in oven at 350° until delicately browned.
Move and turn occasionally. Or put nuts into a
heavy skillet in which butter or margarine (about
1 tablespoon per cup of nuts) has been melted;
or use oil. Heat until nuts are lightly browned,
moving and turning constantly over moderate
heat. If necessary, drain on absorbent paper.
SALT NUTS jofoast nuts; sprinkle with salt.
BOIL—cook Tajiquid in which bubbles rise
continually andunjrak on the surface. Boiling
temperature of wVfer at sea level is 212°F.
Base Recipes are indicated by solid ^ p y r a m i d ,
n variations of Base Recipes, open A pyramid re
fers to A Base Recipe immediately p^ec^aing it.
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BOILING WATER BATH —set a deep pan on oven
rack and place the filled baking dish in pan. Pour
boiling water into pan to level of mixture in
baking dish. Prevent further boiling by using
given oven temperature.
CHILL GELATIN—set dissolved gelatin mixture
in refrigerator or in pan of ice and water untilslightly thicker than consistency of thick, un
beaten egg white, or until mixture begins to gel
(gets slightly thicker). If mixture is placed overice and water, stir frequently; if placed in re
frigerator, stir occasionally.
CLEAN CELERY —trim roots and cut off leaves.
Leaves may be used for added flavor in soups and
stuffings; inner leaves may be left on stalk when
serving as relish. Separate stalks, remove blem
ishes and wash. Proceed as directed in recipe.
CLEAN GARLIC—separate into cloves and re
move thin, papery outer skin.
CLEAN GREEN PEPPER—rinse and cut into
quarters. Remove stem, all white fiber and seeds
with spoon or knife; rinse.
CLEAN and 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.
CUT DRIED FRUITS (uncooked) or MARSHMAL-
LOWS—with scissors dipped frequently in water.
DICE—cut into small cubes.
FLAKE FISH—with a fork separate canned
(cooked) fish into flakes (layer-like pieces). Re
move bony tissue from crab meat.
FLUTE EDGE—press index finger on edge of
pastry, then pinch pastry with thumb and index
finger of other hand. Lift fingers and repeatprocedure to flute around entire edge.
FOLD—use flexible spatula and 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
to fold lifted mixture across material on surface.
Cut down and under; turn bowl and repeat pro
cess until material seems blended. With every
fourth stroke, bring spatula up through center.
MEASURE BROWN SUGAR—pack firmly into
dry measuring cup so that sugar will hold shapeof cup when turned out.
MELT CHOCOLATE —melt over simmering waterto avoid scorching.
MINCE—cut or chop into small, fine pieces.
PREPARE QUICK BROTH — dissolve in 1 cup
hot water, 1 chicken bouillon cube for chicken
broth or 1 beef bouillon cube or Yi teaspoon
concentrated meat extract for meat broth.
RICE—force through ricer, sieve or. food mill.
SCALD MILK —heat in top of double boiler over
simmering water just until a thin film appears.
SIMMER—cook in a liquid just below boiling
point; bubbles form slowly and break below
surface.
UNMOLD GELATIN —run tip of knife around
top edge of mold to loosen. Invert on chilledplate. If necessary, wet a clean towel in hot
water and wring it almost dry. Wrap hot towel
around mold for a 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
Hot 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 temperatures.
WHEN YOU BROIL
Set temperature control of range at Broil
(500°F or higher). Distance from top of food to
source of heat determines the intensity of heat
upon food.
WHEN USING THE ELECTRIC BLENDER
To grind, place in blender container enough
food at one time to cover blades. Cover; turn on
motor and grind until very fine. (Turning motor
off and on helps to throw food back on blades.)Empty container and grind next batch of food.
WHEN YOU DEEP-FRY
About 20 min. before ready to deep-fry, fill a
deep saucepan one-half to two-thirds full with
hydrogenated vegetable shortening, all-purpose
shortening, lard or cooking oil (not olive oil).
Heat fat slowly to temperature given in the
recipe. A deep-frying thermometer is an accurate
guide for deep-frying temperatures.
If thermometer is not available, the following
bread cube method may be used as a guide. A1-in. cube of bread browns in:
60 seconds at 350°F to 375°F
40 seconds at 375°F to 385°F
20 seconds at. 385°F to 395°F
When using automatic deep-fryer, follow manufacturer's directions for amount of fat and
timing.
WHEN YOU COOK CANDY OR SIRUP
A candy thermometer is an accurate guide to
correct stage of cooking. Hang thermometer on
pan so bulb does not touch side or bottom of pan.Sirup Stages and Temperatures
Thread (230°F to 234°F)—Spins 2-in. threadwhen allowed to drop from fork or spoon.
Soft Ball (234°F to 240°F)—Forms a soft ballin very cold water; it flattens when removedfrom water.
Firm Ball (244°F to 248°F)—Forms a firm ballin very cold water; it does not flatten in thefingers.
Hard Ball (250°F to 266°F) —Forms a ballwhich is pliable yet hard enough to hold itsshape in very cold water. . «& „
Soft Crack (270°F to 290°F) ^-"Separates intothreads which are hard but not brittle in verycold water.
Hard Crack (300°F to 310°F)—Separates intothreads which are hard and brittle in very coldwater.
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4 4
new year s"Shout out the Old Year! Ring in the New! It's party
timet' Buffets, dinners, late suppers, open houses, intimate
gatherings—all are means of bringing your family and
^ friends together. Good resolutions will not go astray when
you plan your holiday festivities with these recipes.
CANAPES
The opening curtain finds the appetizers play
ing a subtle role. They are the prologue to a
meal, whetting rather than satisfying the appe
tite. Small portions which are attractively
served and easily handled will start your role
as a hostess on the path to stardom. Select
appetizers that will be in keeping with the
menu you have planned.
Canape's are appetizers consisting of a piece
of plain, fried or toasted bread, Melba toast,
rye wafers, crackers or potato chips topped with
a spread. The canape recipes in this section
can be served on a variety of bases such as
white, whole wheat, rye, pumpernickel and nut
breads—cut into squares, rectangles, rounds,
triangles or other shapes your ingenuity might
create. Interest can also be gained by using
small cookie cutters suited to the holiday theme.
Breads may be sauteed or deep-fried for added
taste-appeal.
When serving one type of spread, vary the
canape tray by using several different bases.
Anchovy Canapes
Mi x together
1 cup thick tour cream
1 teaspoon anchovy paste
/2 teaspoon onion salt
Spread over canape1 bases and top with
Rolled anchovies About 1 cup spread
Crispy Ham Bits
Mix together
V% cup ground, cooked ham
VA cup (1 oz.) grated Cheddar cheese
VA cup condensed tomato soup
1 tablespoon minced onion
VA teaspoon prepared horse-radishVA teaspoon prepared mustard
Spread on canape bases. Set temperature con
trol of range at Broil. Arrange canapes on
broiler rack and place rack in broiler with top
O • Wr *.
of canapes 3 in. from source of heat; broil 3 to
5 min., or until slightly browned. Serve canapes
piping hot. About 1 cup spread
Clam and Cheese Canapes
Drain and set aside contents of
1 7-oz. can minced clams
Rub inside surfaces of bowl with cut side of
Garlic clove
Cream thoroughly in bowl
1 pkg. (3 oz.) cream cheese, softened
2 teaspoons lemon juice
VA teaspoon salt
VA teaspoon monosodium glutamate
Va teaspoon pepper
5 drops tabasco sauceBlend in minced clams. Spread on canape
bases. Garnish with slivers of pimiento, ripe
olives and stuffed olives.
About 1 cup spread
•
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Crab Nippies
• Base Recipe
Spoon onto canape bases
1 cup (6- to 7-oz. can) crab meat,
flaked (page 4) and bony tissue
removed
Sprinkle generously withVi cup (2 oz.) grated sharp Cheddar
cheese
Set temperature control of range at Broil.
Arrange canapes on broiler rack and place in
broiler with top of canapes 3 in. from source
of heat. Broil 3 to 5 min., or until cheese is
melted and slightly browned. Serve piping hot.
About 20 canapes
—Creamed Crab Nippies
Follow A R ecipe. Blend crab meat with K cup
Medium White Sauce (one-fourth recipe,
page 5 9 ) ; spread o n bases and comple te as in
A Recipe.
Herring Bits in Sour Cream •
A Base Recipe
Drain contents of
1 16-oz. jar herring fillets
Mix and pour over herring
1 cup thick sour cream
3 tablespoons (about 1 lemon)
lemon juice
1 large onion, thinly sliced (page 4)
1 tablespoon peppercorns
1 teaspoon salt
VA teaspoon monosodium glutamate
Stir carefully with a fork to evenly coat all
pieces. Let stand in refrigerator at least 2 hrs.
before serving.
Serve garnished with lemon slices and paprika.
About 3 cups
—Herring and Apples in Sour Cream
Follow A R eci pe. Wh ip chilled sour c ream
before blend ing in remain ing ingredient s.
Avoid overwhipping. Omit peppercorns. Wash,
quarter, core and dice Mlb. (about 134) apples.
Stir into herring mixture before chilling.
Shrimp Cocktail
A Base Recipe
Wash in cold water
1 Vi lbs. fresh shrimp with shells
Drop shrimp into a boiling mixture of
3 cups water
3 tablespoons lemon juice1 tablespoon salt
1 bay leaf
Cover tightly. Simmer 5 min., or until shrimp
are pink and tender. Drain shrimp and cover
with cold water to chill. Drain shrimp again.
Remove tiny legs. Peel shells from the shrimp.
Cut a slit along back (outer curved surface)
of shrimp to expose the black vein. With knife
point, remove vein in one piece. Rinse the
shrimp quickly in cold water. Drain them on
absorbent paper. Store in refrigerator until
ready to use.
Serve shrimp on lettuce or curly endive. Top
with Peppy Cocktail Sauce (on this page).
About 3 cups shrimp
*Note: Veins present in canned or frozen
shrimp are removed in the same way.
—Hot Shrimp Appetizer
Follow A R eci pe . Arrange shrimp on broiler
rack. Brush with a mixture of Vi cup butter
or margarine,melted, and 3 tablespoons lemon
juice. Set temperature c o n t r o l^ ^ ^ ange at
Broil. Place broiler racl^ jbout 2 q ^ f r o m
source of heat for 3 t _*gf> min., or un t t t lBbnp
are thoroughly hedtea
Serve immediatelyjd^bwv|>p\ (.ockiail Sauce.
Peppy Cocktail Sajce
Combine and mix
1 cup ketchup
1 tablespoon sugar
1 tablespoon prepared horl
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce^
1 teaspoon onion juice
Vi teaspoon salt
VA teaspoon monosodium gli
Few drops tabasco sauce '
About IK cupsfuce
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Cream of Corn Soup
Set out a heavy 2-qt. saucepan.
Force through a sieve and set aside
4 /2 cups (2 No. 2 cans) cream-style corn
Combine and scald (page 4)
1 qt. milk
1 large onion, grated (page 4)
VA cup chopped celery
VA cup chopped carrot
1 sprig parsley
Melt in saucepan over low heat
5 tablespoons butter
Blend in
VA cup flour
1 tablespoon salt
Vi teaspoon monosodium glutamate
VA teaspoon pepperStirring constantly, heat until mixture bubbles.
Remove from heat. Strain the scalded milk and
add it gradually to butter-flour mixture, stir
ring constantly. Return to heat and stir until
mixture is thickened. Stir in sieved corn.
Heat to serving temperature over very low
heat. (D o not boil.)
Top each bowl of soup with a small amount of
Garlic or Parsley Popcorn. 8 servings
For Garlic Popcorn—Pop (page 41)
V* cup popcorn
Cook together for 5 min.
3 tablespoons butter
1 clove garlic (page 4), finely
chopped
Strain butter over popcorn and stir popcorn
well to coat evenly.
Standing Rib Roast of Beef
For Parsley Popcorn—Follow recipe for
Garlic Popcorn. Substitute 2 tablespoons finely
chopped parsley for the garlic.
Standing Rib Roast
Set out a shallow roasting pa
Wipe with a clean, damp cloth •
3-rib (6 to 8 lbs.) standing ribVpst
of beef *
(Have meat dealer loosen chine borufjo mi
carving easier.) Place roast on rack in roasting
pan, fat side up.
Sprinkle with a mixture of
1 Vi teaspoons salt
% teaspoon monosodium glutamateVa teaspoon pepper
Insert roast meat thermometer in center of
thickest part of lean; beteuE|r%ulb does not
rest on bone or in fat. f ^ f ^ f e
Roast at 300°F, allowing l o to 20 min. per
pound for rare; 22 to 25 min. per pound for
medium; and 27 to 30 min. per pound for well
done. Roast is also done when roast meat
thermomete r registers M O T for rare; 160°F
for medium; and 170°F for well done.
Use meat drippings for Gravy (page 58). Serve
with Yorkshire Pudding (double recipe, on
this page). Garnish with water cress.
About 12 servings
Yorkshire Pudding
Pour into an Hx7xlM- in . baking dish and
keep hot
VA cup hot drippings from roast beef
Beat until thick and piled softly
2 eggs
Add to beaten eggs and beat with rotary
beater until smooth
1 cup milk
1 cup sifted flour
Vi teaspoon salt
Pour mixture over hot meat drippings.
Bake at 400°F 30 to 40 min., or until puffed
and browned.
Cut into squares and serve immediately with
Standing Rib Roast of Beef (on this page).
About 6 servings
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.t<* i ~r * .
Roast Ducklings
with Broiled
Orange Slices
{try' "j * #
Rich Oyster Stew
Yellow pools of butter, succulent oysters in
flavor-filled milk and cream—who can resist?
Scald (page 4)
2 cups milk
2 cups cream
Meanwhile, drain, reserving liquid1 Vi pts. oysters
Pick over to remove any shell particles.
Melt in saucepan
% cup butter or margarine
Add oysters with reserved oyster liquid. Sim
mer 3 min., or until oysters are plump and
edges begin to curl. Add oyster mixtur e to
scalded milk with
2 teaspoons salt
Vi teaspoon monosodium glutamateVi teaspoon pepper
Serve at once in soup bowls with oyster
crackers. 6 servings
Roast Duckling
Set out a shallow roasting pan with rack.
Clean and cu t off necks at bodie s (leaving onskin) from
2 ducklings, 4 lbs. each, ready-to-cook
weight
(If ducklings are frozen, thaw according to
directions on package.) Rinse and pat duck
lings dry with absorbent paper. Set aside.
Prepare and cool
Orange Rice Stuffing (page 9)
Rub cavities of ducklings with
1 to 2 teaspoons salt
Lightly fill body and neck cavities with stuffing.
To close body cavity, sew or skewer and lacewith cord. Fasten neck skin to back and wings
to bodies with skewers. Place ducklings breast
side up on rack in roasting pan.
Roast uncovered at 325°F.
Set out
1 cup orange juice
After 30 min. of roasting, brush ducklings with
juice; brush them with ju ice frequently there
after. Roast 3 hrs., or until ducklings test done.
To test doneness, move leg gently by grasping
end of bo ne ; drumstick-thigh joint moves
easily. (Protect fingers with cloth or paper.)
Remove skewers and cord from ducklings.
Serve ducklings on heated platter. Garnish
with paper frills on drumsticks, curly endive
and broiled orange slices. 6 to 8 servings
For Broiled Orange ^Slices—Arrange on
broiler rack 10 orange slices
Sprinkle over slices
1V* teaspoons sugar
Set temperature control of range at Broil.
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9
Place rack in broiler with top of slices about
3 in. from heat source for about 3 min., or un
til edges are slightly browned.
For Paper Frills—Select a sheet of white
paper twice as wide as desired for length of
frill; fold lengthwise. With fold toward you,
make parallel cuts through fold Vi in . apart towithin Vi in. of opposite side. Cut paper de
sired length; turn inside out. Wind around
drumsticks. Fluff fringed ends with fingers.
Fasten in place with small pieces of cellulose
tape.
Orange Rice Stuffing
Melt in a heavy 2-qt. saucepan3 tablespoons butter or margarin
Add and cook until onion is transparent
1 cup diced celery with leaves
(page 4)
2 tablespoons chopped onion
Ad d to saucepan and bring to rapid boiling
1 Vi cups water
1 cup orange juice
2 tablespoons thinly sliced orange
peel (colored part only)
1Vi teaspoons salt
teaspoon monosodium glutamate
teaspoon thyme
teaspoon marjoram
Add gradually to mixture so boiling will not
stop
1 cup uncooked rice
Stir to blend thoroughly. Cover saucepan
tightly, reduce heat to very low and cook
about 25 min. without removing cover. Cool
slightly. 4 cups stuffing
Note: Stuff bird with rice mixture. Bake extra
stuffing in greased casserole or wrap stuffing
loosely in aluminum foil and bake with bird
during last hou r of roasting time.
Enough to stuff two 4-lb. ducklings
Vi
M
V4
Wild Rice with Mushrooms
Grease a 1-qt. casserole.
Bring to boiling in a deep saucepan
3 cups water
1 teaspoon salt
1 teaspoon monosodium glutamateMeanwhile, wash in colander or sieve
1 cup wild rice
Add rice gradually to water so boi ling will not
stop. Boil rapidly, covered, for 25 to 30 min.,
or until a kernel o f rice is tender when pressed
between fingers and all of the water has been
absorbed.
Clean and slice (page 4)
Vi lb. mushrooms
Heat in skilletV* cup butter or margarine
Add mushrooms with
V* cup chopped onion
Cook slowly, movin g and turning occasionally,
until mushrooms are lightly browned and
onions are transparent. Combine with rice and
Vi cup hot chicken or turkey broth (or
quick chicken broth, page 4)
Turn mixture into casserole and bake at 350°F
about 30 min. Additional mushrooms for gar
nishing casserole may be prepared and ar
ranged around edge of casserole just before
serving. About 6 servings
"ceo*'
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10
Curried Chicken
Cut into strips and set aside enough cooked
chicken to yield
4 cups chicken strips (page 57)
Coarsely chop and set aside
Vi cup (about 2% oz.) unblanched,
toasted almonds (page 3)Clean and s lice (page 4)
VA lb. mushrooms
Melt in a chafing pan (or large skillet) over
direct heat
Vz cup butter or margarine
Add mushrooms to chafing pan with
VA cup finely chopped onion
VA cup finely chopped celery
Cook until onion is transparent and mush
rooms are delicately browned, stirring occa
sionally. Blend in a mixture of
Vi cup flour
2 teaspoons curry powder
1 teaspoon salt
T Vi teaspoons monosodium glutamate
Heat until mixture bubbles, stirring constantly.
Remove from heat. Gradually add to chafing
pan, stirring constantly
2 cups chicken broth (page 57, or quick
chicken broth, page 4)
2 cups creampleturn to heat and bring rapidly to boiling,
stirrmg constantly; cook 1 to 2 min. longer.
B^tKrchicken into sauce. Gently stir occasion-
[alrmand cook until chicken is thoroughly
heatsro. Sprinkle chopped almonds ove r top.
Serve with curry accompaniments: freshly
grated coconut, white raisins, Indian chutney*
and Broiled Bananas (on this page).
Peel
6 firm bananas having all-yellow or
slightly green-tipped peel
Arrange bananas on broiler rack. Brush gener
ously with
Melted butter or margarine
Sprinkle with
Few grains salt
Set temperature control of range at Broil.
Place rack in broiler with tops of bananas 3 in.
from source of heat for 5 min., or until bana
nas are lightly browned and tender when
pierced with a fork.
Serve on warm serving plate; garnish with
sprigs of parsley. 6 servings
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Eggnog Pie
Prepare, bake and set aside to cool
10-in. Pastry Shell (page 63)
Place rotary beater and bowl in refrigerator
to chill.
Pour into a small cup or custard cupVi cup cold water
Sprinkle evenly over water
1 tablespoon (1 env.) unflavored
gelatin
Let stand about 5 min. to soften.
Meanwhile, mix thoroughly in top of doub le
boiler and heat over simmering water until
milk is scalded (page 4)
1 Vi cups milk
5 tablespoons sugarVi teaspoon salt
Vigorously stir about 3 tablespoons hot mix
ture into
4 egg yolks, slightly beaten
Immediately blend into mixture in double
boiler top. Stirring constantly, cook over sim
mering water until mixture coats a silver
spoon. Immediately remove from heat. Blend
in softened gelatin, stirring until gelatin is
completely dissolved. Chill in refrigerator or
in pan of ice and water until mixture begins
to gel (gets slightly thicker). If mixture is
placed over ice and water, stir frequently; if
placed in refrigerator, stir occasionally.
Using chilled bowl and beater, beat until cream
is of medium consistency (piles softly)
1 cup chilled whipping cream
Set in refrigerator while egg whites are beaten.
Using clean beater, beat until frothy
2 egg whitesAdd gradually, beating thoroughly after each
addition, a mixture of
Vi cup sugar
Vi teaspoon nutmeg
Beat until rounded peaks are formed.
Fold (page 4) beaten egg whites and whipped
cream into gelatin mixture with
2 tablespoons rum
2 teaspoons vanilla extract
Turn into cooled pastry shell.
Sprinkle top evenly with
Vi teaspoon nutmeg
Chill in refrigerator 2 or 3 hrs.
One 10-in. pie
Apple-Mince Piewith Brandy Sauce
Apple-Mince Pie
Prepare (but do not bake) in a 9-in. pie pan
Pastry for 1-Crust Pie (page 62)
Line pan with rol led pastry; flute (page 4)
edges of pastry.
Wash, quarter, core, pare and chop
1 large apple (about 1 Vi cups,
chopped)
Place in saucepan with
3Vi cups mincemeat (if using packaged
condensed mincemeat, prepare
according to package directions)
1 tablespoon lemon juice
1 teaspoon grated lemon peel
(page 3)
Heat mixture thoroughly. Cool slightly. Fill
pastry shell with mincemeat mixture.
Bake at 400°F 30 to 35 min. Cool pie on cooling
rack.
Meanwhile, prepare
Brandy Hard Sauce (page 52)
Force hard sauce through pastry bag and No.
27 star decorating tube onto cooled mincemeat
pie, in long strips forming a laU^k pattern.
Serve immediately. cpe_9-trt. pie
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New Year's Eve Cake Cranberry Nog
New Year's Eve Cake
Prepare
Cherry Chocolate Cake (page 15)
While cake layers cool, prepare
Brown Velvet Frosting (page 66)
White Velvet Frosting (one-third
recipe, page 66)
Frost (page 33) with brown frosting. Force
white frosting through pastry bag and No. 3
stem decorating tube to form face of clock.
Eggnog
• Base Recipe
Beat until very thick and lemon colored
6 egg yolks
VA cup sugar
3 tablespoons rum extract
1 teaspoon vanilla extract
Add gradually and continue to
blended
1 Vi cups chilled cream
Set aside.
until
Beat until frothy
6 egg whites
Add gradually , beating well after each addition
5 tablespoons sugar
Beat until rounded peaks are formed.
Gently fold (page 4) egg whites into egg yolk
mixture until blende d. Chill in refrigerator.
Pour into punch bowl and gently mix before
serving. Ladle into serving cups and sprinkle
lightly with
Nutmeg
About 16 servings
—Cranberry Nog
Follow A Recipe. Add 4 cups (2 pts.) cranberry
juice. Omi t rum extract.
Holiday Eggnog (See photo on page 54)
lemon-colBeat until very thick and lemon -colore d
6 egg yolks
2 cups sugar
Slowly stir in
1 pt. bourbon
1 cup Jamaica rum
1 cup brandy
Blend in3 pts. heavy cream
1 pt. milk
Beat until rounded peaks are formed
6 egg whites
Gently fold (page 4) egg whites into egg yolk
mixture. Pour into punch bowl, cover and
chill in refrigerator.
Before serving, lightly sprinkle each portion
with
Nutmeg
About 25 servings
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lincoln's and Washington's Hatchets and axes chop out birthday greetings to two § ¥ 1 T * | | ~ l C l o " \ 7 ^
great men in February. Abe used a real ax, not a cake
knife, to fell a Lincoln log. When George chopped
down the cherry tree, what an avalanche he started,
Cherries have been falling everywhere ever since.
Spareribs—Rail Splitter's Roast
Set out a shallow roasting pan with rack.
Prepare
Apple Stuffing (on this page )
Wipe with a clean, damp cloth
2 sections (about 4 lbs.) spareribs
Place one section on rack in roasting pan. Mix
thoroughly
1 teaspoon salt
Vi teaspoon monosodium glutamateVi teaspoon pepper
Sprinkle one-half of mixture over spareribs.
Spread stuffing on section. Cover with second
section of spareribs. Fasten the sections to
gether with skewers. Sprinkle remaining sea
soning mixture over top.
Roast at 350°F for VA hrs.
Remove skewers. Cut spareribs into serving-
size pieces and serve with stuffing. Garnish
with parsley and rosy crab apples. 4 servings
Note: To keep top section moist, spread with
applesauce or sauerkraut.
Apple Stuffing
A Base Recipe
Wash, quarter, core, pare, dice and set aside
1 medium-size apple (1 cup chopped)
Melt in a skillet over medium heat
Vi cup butter or margarine
Add and cook until transparent
Vi cup chopped (1 medium-size) onion
(page 4)
Meanwhile, toss together the diced apple and2 cups (about 2 slices) soft bread
crumbs (page 3)
and a mixture of
1 teaspoon salt
1 teaspoon celery seed
VA teaspoon monosodium glutamate
Vi teaspoon pepper
Blend with onion and fat. Toss mixture with
Vi cup apple cider (use only enough to
barely moisten bread)
About 3A cups stuffing
—Apple Stuffing for Poultry
Prepare three times A Recipe, adding 1 cup
chopped celery with leaves (page 4). Spoon
stuffing into neck and body cavities—do not
pack. Stuff poultry just before roasting. Extra
stuffing may be placed in greased baking dish
or aluminum foil and baked with bird last
hour of roasting time. Stuffing for 12-lb. bird
Rail Splitter's Roast with Apple Stuffing- - - - - - - -• •p tyn ^i— - - a-aW**^i-m> ' SSSSSS . &
..
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14
Cranberry Pot Roast
A favorite of all—puts on a party air for
Washington's Birthday.
Melt in a Dutch oven
3 tablespoons fat
Wipe with a clean, damp cloth
4 lbs. beef pot roast (blade or arm)
Brown meat slowly on all sides in fat.
Meanwhile, wash, sort and cook together in
a saucepan until skins pop
2 cups (about 14 lb.) cranberries
1 cup water
Season browned meat with a mixture of
1 teaspoon salt
Vi teaspoon monosodium glutamate
Vi teaspoon pepperPo ur cranberries over meat and add
VA cup water
2 whole cloves
Cover tightly and cook slowly over low heat
about 3 hrs. Add more water during cooking
period if necessary. Liquid surrounding meat
should at all times be simmering, not boiling.
When meat is tender, remove from liquid and
keep warm. Strain liquid and return it to Dutch
oven. Set over medium heat. Stir in
2 tablespoons sugar
Put into 1-pt. screw-top jar
Vl cup water
Sprinkle onto it
1 tablespoon flour
Cover tightly and shake until mixture is well
blended. Gradually stir into liquid in Dutch
oven. Bring rapidly to boiling, stirring con
stantly until thickened. Cook 3 to 5 min.
Serve as a gravy with pot roast. servings
i
Filled Corn Bread Squares
• Base Recipe
Grease bottom of 8x8x2-in. pan.
Sift together into a bowl and set aside
1 cup sifted flour
2 tablespoons sugar
1 tablespoon baking powder
Vi teaspoon salt
Mi x in
1 cup corn meal
Blend thoroughly
1 egg, well beaten
1 cup milk
3 tablespoons shortening, melted
Make a well in center of dry ingredients and
add liquid mixture all at one time. Beat with
rotary beater until just smooth, being careful
not to overmix. Turn about one-half of batter
into pan. Spoon evenly over batter
1 cup cherry preserves
Spread remaining batter over cherry preserves.
Sprinkle evenly over batter
1 tablespoon sugar
Bake at 425°F about 20 min., or until a
wooden pick or cake tester comes out clean
when inserted gently in center. Cut into squares.
9 servings
—Golden Corn Sticks
Follow A Recipe. Omit preserves and sugar
sprinkled on top of corn bread. Grease and
heat thoroughly in oven, 12 corn stick pan
sections. Fill three-fourths full with batter and
bake at 425°F 15 to 20 min. Serve hot with
cherry preserves or jam.
—Touch o' Bacon Corn Bread
Follow A Recipe. Omit preserves and sugar
sprinkled on top of corn bread. Substitute
bacon drippings for shortening. Serve topped
with Mustard Sauce (page 44 ). Garnish with
•oiled Bacon (page 57).
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Cherry Chocolate Cake
Prepare (page 33) two 9-in. round layer cake
pans.
Melt (page 4) and set aside to cool
2 sq. (2 oz.) chocolate
Drain (reserving sirup) contents of 6-oz. bottle maraschino cherries
Finely chop cherries (about Vi cup, chopped)
and set aside.
Coarsely chop and set aside
VA cup (about 3 oz.) black walnuts
or pecans
Sift together and set aside
214 cups sifted cake flour
2 teaspoons baking powder
VA teaspoon baking sodaVi teaspoon salt
Cream until softened
Vi cup plus 2 tablespoons butter or
margarine
Add gradually, creaming until fluffy after each
addition
1 VA cups sugar
Add in thirds, beating thoroguhly after each
addition
1 egg, well beaten
Stir in chocolate.
Combine
1 VA cups thick sour cream
VA cup reserved maraschino cherry
sirup
Alternately add dry ingredients in fourths,
sour cream mixture in thirds, to creamed mix
ture. After each addition, beat only until
smooth. Finally, beat only until batter is
smooth (do not overheat). Blend in the
chopped nuts and cherries.
Turn batter into pans.
Bake at 37 5°F 30 to 35 min. , or until cake
tests done (page 33). Cool and remove from
pans as directed (page 33) .
Two 9-in. round cake layers
For 4th of July Drum Cake—Frost (page
33) with Seven-Minute Frosting (page 66).
Line top and bottom edges of cake to form arim with red gumdrops, maraschino or can
died cherry halves. On sides, make large X's
of red gumdrops or cherries (each X extending
from top to bottom of cake). Place two sticks
of peppermint candy on top for drum-sticks.
Bing Cherry Gelatin Salad
Set out a 1-qt. mold or 6 individual molds.
Set aside to drain well (reserving sirup) con
tents of
1 lb. can Bing cherries (yields about
1Vi cups cherries)
Empty into a bowl the contents of 1 pkg. lemon-flavored gelatin
Add, stirring until the gelatin is completely
dissolved
1 cup very hot water
Blend in a mixture of reserved cherry sirup
and
Cold water (enough to make 1 cup
liquid)
Few drops red food coloring
Pour into a large bowl and set aside to chill
(page 4 ) .
Meanwhile, lightly oil molds with salad or
cooking oil (not olive oi l ) ; set aside to drain.
Cut cherries into halves and remove pits.
Carefully blend cherries into thickened gelatin
with
Vi cup chopped stuffed olives
Vi cup (about 2 oz.) chopped walnuts
Turn mixture into the prepared molds. Chill
in refrigerator until firm. Unmold (page 4 ) .Garnish with
Curly endive
Top each serving with mayonnaise. For indi
vidual molds, invert onto lettuce' cups on
chilled salad plates.;
" 6 servings
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Ice Cream Filled
Cake Roll
Lincoln Log
A Base Recipe
Prepare (page33) a 15MxlOKxl-in. jellyrollpan.
Sift together and set aside 3 A cup sifted cake flour
5 tablespoons cocoa
Vi teaspoon salt
Beat until very thick and lemo n-co lored
4 egg yolksVi cup sugar
Vi cup water
1 Vi teaspoons vanilla extract
Gently fold (page 4) in dry ingredients until
well blended. Set aside.
Beat until frothy
4 egg whites
Add and beat slightly
Vi teaspoon cream of tartar
Add gradually, beating well after each addition
Vi cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in
verted. Gently spread egg yolk mixture over
egg whites and carefully fold together until
blended. Turn batter into pan and spread
evenly to edges.
Bake at 325°F about 30 min., or until cake
tests done (page 33 ).
Immediately loosen edges of cake with a
sharp knife and turn onto a clean towel
sprinkled with
Sifted confectioners' sugar
Remove paper and cut off any crisp edges of
cake. To roll, begin rolling nearest edge of
cake. Using towel as a guide, tightly grasp
nearest edge of towel and quickly pull it over
beyond opposite edge. Cake will roll itself as
you pull. Wrap cake in towel and set on cool-
ing rack to cool (about H hr.).
Meanwhile, prepare
Pineapple Cream Filling (page 22;
omit pineapple and increase vanilla extract to 2 teaspoons)
and
Brown Velvet Frosting (page 66)
When ready to fill, carefully unroll cooled
cake and spread with the cream filling. Care
fully reroll cake. Diagonal ly cut off tip ends
from cake.
Frost sides, ends and top of cake roll with the
Brown Velvet Frosting.
Gently draw back tines of a fork lengthwise
through frosting. Repeat parallel lines across
top and sides of cake roll. Make some lines
slightly wavy . (The lines help to make the
cake roll resemble a log.)
Chill the cake roll in refrigerator until serv
ing time. (To avoid sogginess, chill roll no
longer than 1 hr.)
Garnish top of log with
Stemmed maraschino cherriesor surround base of log with the cherries and
top each serving of cake roll with one cherry.
With a sharp knife, cut roll into crosswise
diagonal slices and serve. One cake roll
16
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17
—Ice Cream Filled Cake Roll
Follow A Recipe, substituting ice cream for
cream filling. Omit Brown Velvet Frosting.
When ready to serve, carefully unroll cooled
cake. Spoon 1 qt. vanilla ice cream over cake
and smooth with spoon. Reroll and sprinkle
top with 2 tablespoons confectioners' sugar.
—Light Sponge Cake Roll
Follow A Recipe. Increase cake flour to 1 cup.
Omit cocoa. Bake at 350°F 20 to 25 min., or
until cake tests done (page 33). Substitute
Seven-Minute Chocolate Frosting (one-half
recipe, page 66) for the Brown Velvet Frosting.
Omit marking frosted roll with fork.
—Holiday Roll
Follow A Recipe or recipe for Light Sponge
Cake Roll. When baked, rolled and cooled,
unroll cake and spread with one half of filling.
Reroll and spread top and sides with remaining
filling. Garnish with maraschino cherry halves
and chopped candied citron.
For Filling—Prepare Sweetened Whipped
Cream (double recipe, page 27). Carefully fold
in % cup (8-oz. jar, well drained) chopped
maraschino cherries, M. cup (2 oz.) chopped
candied citron (page 4) and Vi cup (about
2}i oz.) toasted chopped almonds (page 3 ) .
Washington Cherry Tricorns
• Base Recipe
Prepare
Pastry for Little Pies and Tarts
(page 63)
Divide pastry into 2 equal-size balls. Roll each
ball Vi in. thick; cut each into four 6-in.
rounds. Prick each round with a fork.
Cut heavy aluminum foil into the same size
(6-in.) rounds . Place one round o f pastry on
each piece of aluminum foil. Pressing the
aluminum foil against the pastry, form a tri
angular shell. Pinch the aluminum foil to
gether tightly at three equal intervals to
form corners.
Bake at 450°E, 8 to 10 min., or until pastry is
lightly browned. Remove to cooling rack.
When cooled, remove aluminum foil molds.
Meanwhile, drain (reserving sirup) contents of
2 No. 2 cans sirup-packed red tart
pitted red cherries (about 4 cups
cherries)
Put into saucepan
3 tablespoons cornstarchGradually stir in
1 cup reserved cherry sirup
Mix well and bring rapidly to boiling, stirring
constantly until mixture is thick and clear.
When clear, stir in3
A cup sugar
Remove from heat and mix in
1 teaspoon lemon juice
Vi teaspoon almond extract
VA teaspoon salt
8 drops red food coloring
Gently blend in cherries. Cool.
Meanwhile, soften
1 pkg. (3 oz.) cream cheese
Gradually blend in
2 tablespoons milk or cream
VA teaspoon almond extract
Whip until light and fluffy.
Fill pastry shells with cherry mixture. Place
a rosette of cream cheese forced through
pastry bag and No. 27 star tube onto each
cherry tricorn. 8 servings
—Washington Cherry Pie
Prepare, bake and set aside to cool Pastry for
1-Crust Pie (page 62). Follow^A Recipe for
cherry filling. Spoon cooled filling into cooled
pastry. Top with cheese mixture and pastry
hatchet cut-outs (page 63 ).
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•lember yourfirst valentine—the lacy-edged
rt with silver arrows and pink-cheeked
^mpids? And all the ones at which you laughed
nnd shyly smiled? And how many have you
fashioned from ribbons and red paper? Make
another—this time out of sugar, shortening,
flour and eggs—Sweetheart Cake, one of the
most exciting valentines of all!
Elegant Chicken Loaf
A Base Recipe
Grease bottom of a 9J4x5J4x2^-in. loaf pan.Heat water for boiling water bath (page 4).
Put through food chopper (using fine blade)
enough to yield
2Vi cups ground (about 1 lb. 5 oz.)
cooked chicken (page 57)
1VA cups ground (about 7 oz.) mush
rooms (page 4)
1 VA cups ground (about 7 oz.) toasted
almonds (page 3)
Set aside.
Prepare
1Vi cups Medium White Sauce (one and
one-half times recipe, page 59)
Vigorously stir about 3 tablespoons of hot
sauce into
3 egg yolks, slightly beaten
Immediately return egg yolk mixtu re to sauce,
stirring vigorously.
Stir into sauce the chicken, mushrooms, almonds and
1 Vi cups soft bread crumbs (about 1 Vi
slices bread)
VA cup finely chopped pimiento, well
drained
Add a mix ture of
2 teaspoons salt
Vi teaspoon monosodium glutamate
Vi teaspoon pepper
Vi teaspoon paprika
Beat until rounded peaks are formed
3 egg whites
Spread beaten egg whites over chicken mixture
and fold (page 4) together.
Turn mixture into pan.
Bake in boiling water bath at 350°F about
1 hr. 10 min.
To unmold, loosen loaf gently from sides of
pan with spatula. Invert onto warm serving
plate and remove pan.
Serve at once with mushroom sauce and addi
tional toasted almonds (page 3 ) .
About 8 servings
Note: Chicken, mushrooms, almonds and
bread crumbs may be prepared in an electric
blender. Place in blender container enough
food at one time to cover blades. Cover container; turn on motor and grind until very
fine. (Turning motor offVaHJ on helps throw
food back on blades.) Empty container and
'grind next batch. Repeat as necessary for
'.quantity desired.
18
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19
—Hot Salmon Loaf
Follow A Recipe, substituting finely flaked
(page 4) salmon for ground chicken. Omit
mushrooms. Garnish with parsley and lemon.
Lobster Newburg in Pastry Shells
Prepare
Pastry for Little Pies or Tarts
(page 63)
Use 6 heart-shape tart pans or individual salad
molds. When baked, cool about 3 min. Use
point of knife to loosen shells. Remove shells
carefully to cooling racks. Cove r with a clean
towel and set in a warm place.
For Lobster Newburg—Drain, cutinto x A-m.
pieces and set aside
1 Vi cups (two 6-oz. cans) lobster meat
Melt in skillet
V* cup butter or margarine
Blend in
2 cups cream
VA teaspoon salt
VA teaspoon monosodium glutamate
VB teaspoon pepper
Vt teaspoon nutmeg
Bring just to boiling. Stir in lobster and cook
over low heat until lobster is thoroughly
heated. Vigorously stir about 3 tablespoons
of hot mixture into
4 egg yolks, slightly beaten
Immediately blend into hot mixture. Place
over simmering water and cook 3 to 5 min.,
or just until mixture thickens. Stir slowly to
keep mixture cooking evenly. (Do not over
cook as sauce will curdle.) Remove immediately from heat.
Blend in about
1 tablespoon sherry
Spoon into heart-shape shells. 6 servings
Chicken Salad
Place rotary beater and a small bowl in re
frigerator to chil l; Set out a large bowl.
Trim roots, cut jJB* leaves, separate stalks,
remove blemishes} wash and dice
V-s lb. celery (about 1 cup, diced)
Put diced celery into the large bowl.
Cut into cubes and add to bowl enough chicken
to yield about
3 cups cubed cooked chicken (page 57)
Rinse and put into the bowl
Vi cup small seedless grapes (or use
green grapes, halved or seeded)Chop coarsely and put into the bowl
Vi cup toasted pecans or almonds
VA cup moist, shredded coconut, cut
Lightly toss ingredients together and set aside.
Using the chilled bowl and beater, beat until
cream is of medium consistency (piles softly)
VA cup chilled whipping cream
Gradually blend into the whipped cream
VA cup Cooked Salad Dressing (below)
VA teaspoon salt
Few grains pepper
Add the salad dressing mixture to the chicken
mixture and mix gently to coat evenly. Place
in refrigerator to chill tho rou ghly.
Serve chilled salad on cool, crisp greens.
About 6 servings
Cooked Salad Dressing
Mix thorou ghly in t op of a double boiler
VA cup sugar
1 tablespoon flour
Vi teaspoon dry mustard
Vi teaspoon salt
VB teaspoon pepper
Blend in gradually
1 cup water
Place over direct heat. Stirring gently and
constantly, bring mixture to boiling.. Cook 1
to 2 min . longer. Stir in
VA cup cider vinegar
Vigorously stir about 3 tablespoons of the
hot mixture into
4 egg yolks, slightly beaten
Immediately blend egg yolk mixture into mix
ture in top of double boiler. Place over sim
mering water and cook 3 to 5 min. Stir slowly
to keep mixture cooking evenly.
Remove from heat and blend in2 tablespoons butter or margarine
Cool. Store in cov ere d conta iner in refrigerator.
Before using, if desired, thin with cream or
fruit juice. V/2 cups dressing
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J v Sweetheart Cake
Baking Powder Biscuits
• Base Recipe
Set out baking sheet.
Sift together
2 cups sifted flour1 tablespoon baking powder
1 teaspoon salt
Cut into dry ingredients with a pastry blender
or two knives until mixture resembles coarse
corn meal
Vi cup lard, hydrogenated vegetable
shortening or all-purpose
shortening
Make a well in center of mixture and add all
at one timeVi cup milk
Stir with fork until dough follows fork.
Gently form dough into a ball and put on a
lightly floured surface. Knead lightly with
finger tips 10 to 15 times. Roll to H-in. thick
ness, keeping thickness uniform. Cut with a
floured cutter, using an even pressure to keep
sides of biscuits straight. Place on baking
sheet, close together for soft-sided biscuits, or
1 in. apart for crusty sides. Brush tops of biscuits with milk.
Bake at 450°F 10 to 15 min., or until biscuits
are golden brown. 12 to 15 2-in. biscuits
For Hot Biscuit Hearts—Cut the dough
with a floured heart-shape cookie cutter.
—Twin Biscuit Hearts
Follow A Recipe. Roll dough to J4-in. thickness. Cut an even number of hearts. Place
one-half of biscuit hearts on baking sheet and
brush them with melted butter or margarine.
Place remaining biscuit hearts on top of
buttered hearts and brush tops with milk.
Base Recipe
Prepare (page 33) two 9-in. round or heart-
shape layer cake pans.
Sift together and set aside
3 cups sifted cake flour
1 tablespoon baking powder
Vi teaspoon salt
Cream together until butter is softened
1 cup butter or margarine
1 tablespoon vanilla extract
Add gradually, creaming until fluffy after each
addition
1 cup sugar
Beat until frothy
6 egg whites
Add gradually, beating well after each addition
% cup sugar
Beat until rounded peaks are formed.
Measure
Vi cup water
Vi cup milk
Alternately blend dry ingredients in fourths,
liquid in thirds, into creamed mixture, beat
ing only until smooth after each addition.
Finally, beat only until batter is smooth (do
not overheat). Gently slide beaten egg whites
onto batter and fold (page 4) together. Turn
batter into pans.
Bake at 350°F 30 to 35 min., or until cake
tests done (page 33). Cool and remove from
pans as directed (page 33 ) .
Prepare
Pineapple Cream Filling (page 22)
Seven-Minute Frosting (page 66)
White Velvet Frosting (one-thirdrecipe, page 66)
Place one cake layeronmke plate and spread
filling over top. P M p ( ^ £ e r cake layer over
20
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Sweetheart Cake
filling. Frost (page 33) sides and top of cake
with Seven-Minute Frosting.
Tint White Velvet Frosting desired color by
blending in one or more drops of
Red food coloring
Force tinted frosting through pastry bag and
No. 3 stem decorating tube to write on cake.
To make nosegays, place small red gumdrops
on wooden picks. Make soft folds in doilies
from center to edge. Poke wooden picks downthrough center of doily and tie in place with
red ribbon. Place nosegays around cake. Make
one nosegay without ribbon for top of cake.
One 9-in. round or heart-shape layer cake
Note: If round cake layers are used, make
heart shape by placing a waxed-paper pattern
on layers and cutting around it with a knife.
—Christmas Tree Cake
(See center color photo)
Prepare three 9-in. round cake layer pans.
Follow A Recipe, making one and one-half
times recipe. Do not prepare filling and Seven-
Minute Frosting. Prepare White Velvet Frost
ing (double recipe, page 66). Place one-third of
frosting in a bowl and tint by blending in one
or more drops green food coloring. Frost
(page 33) two cake layers with untinted two-
thirds frosting. Cut third layer into a treeshape by cutting around a tree-shape waxed-
paper pattern with a knife. Frost tree-shape
layer with the tinted frosting and place on top
of other two cake layers. Decorate tree with
red cinnamon candies.
21
Rhubarb-Strawberry Mold
Set out a 1-qt. heart-shape mold or 6 individ
ual molds.
Wash, cut off stem ends and leaves from
1 lb. rhubarb
Peelstalks only if skin is tough. Cut into 1-in.
pieces (about 3 cups, cut) and place in sauce
pan with
% cup sugar
VA cup water
Place over low heat and stir until sugar is dis
solved. Cover and cook slowly about 15 min.,
or until rhubarb is tender.
When rhubarb is tender, drain, reserving hot
sirup in a 1-cup measuring cup for liquid.
Set rhubarb aside to cool. Add to hot sirupBoiling water (enough to make 1 cup
liquid)
Empty into a bowl contents of
1 pkg. strawberry-flavored gelatin
Pour hot sirup mixture over gelatin. Stir un
til gelatin is completely dissolved. Blend in
1 cup cold water
Chill in refrigerator or in pan o f ice and water
until gelatin mixture is slightly thicker than
consistency of thick, unbeaten egg whi te.If placed over ice and water, stir frequently;
if placed in refrigerator, stir occasionally.
Lightly oil molds with salad or cooking oi l
(not olive oil) and set aside to drain.
When gelatin is of correc t consistency , blend
in cooked rhubarb and
1 cup sliced, sweetened fresh straw
berries (or one 10- to 12-oz. pkg.
frozen strawberries, thawed)
Pour into prepared molds. Chill in refrigera
tor until firm.
•Unmold (page 4). Serve with a mixture of
Vi cup fruit salad dressing
VA cup chilled whipping cream,
whipped
Garnish with whole strawberries sprinkled
with sifted confectioners' sugar. 6 to 8 servings
Note: One 1-lb. pkg. frozen rhubarb may besubstituted for fresh rhubarb. Thaw accord ing
to directions on package, drain and reserve
drained sirup. Omit sugar and initial cook-*
ing of rhubarb. Heat drained sirup and con
tinue as in recipe.
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Strawberry Bavarian Cream
Strawberry Bavarian Cream
Set out a lJ-£-qt. heart-shape mold. Place
rotary beater and bowl in refrigerator to chill.
Set out to thaw
' 2 12-oz. pkgs. frozen sliced, sweet
ened strawberries (about 2 Vi cups)
Meanwhile, pour into a small bowl
Vi cup cold water
Sprinkle evenly over the water
1Vi tablespoons (IVi env.) unflavored
gelatinLet stand about 5 min. to soften. Dissolve
completely by placing over very hot water.
When gelatin is dissolved, stir it and blend
into a mixture of thawed strawberries and
6 tablespoons sugar
1 Vi tablespoons lemon juice
1 teaspoon almond extract
Stir until well blended. Chill in refrigerator
or in pan of ice and water until gelatin mixtureis slightly thicker than consistency of thick,
unbeaten egg white. If mixture is placed over
ice and water, stir frequently; if placed in
refrigerator, stir occasionally.
Lightly oil mold with salad or cooking oi l
(not olive oil) and set aside to drain.
Meanwhile, using chilled bowl and beater,
beat about on e half of cream at a time until
of medium consistency (piles softly)
1% cups chilled whipping cream
Combine the two portions of whipped cream.
Fold into whipped cream, 3 drops at a time,
until desired color is reached
10 to 12 drops red food coloring
Fold (page 4) whipped cream into slightly
thickened strawberry mixture. Turn into pre
pared mold. Chill in refrigerator until firm.
Meanwhile, wash rotary beater and bowl and
return to refrigerator to chill.
When Strawberry Bavarian Cream is firm,
unmold (page 4 ) .
Using chilled bowl and beater, beat until
cream stands in peaks when beater is slowly
lifted upright
VA cup chilled whipping cream
Decorate top of Bavarian with whipped cream
forced through pastry bag and No. 27 decorat
ing tube for border and a No. 6 decorating
tube for flower. 8 to 10 servings
Pineapple Cream Filling
Set out to drain contents of
1 No. 2 can crushed pineapple (1 cup,
drained)
Scald (page 4) in top of double boile r
1Vi cups milk
Meanwhile, sift together into saucepan
Vi cup sugar
2 tablespoons cornstarch
Vi teaspoon salt
Add, stirring well
Vi cup cold milk
Gradually stir in scalded milk.
Wash double boiler top to remove scum.
Stirring gently and constantly, bring starch
mixture rapidly to boiling over direct heat and
cook for 3 min. Pour mixture into double
boiler top and place over simmering water.
Cover and cook 10 to 12 min., stirring three or
four times. Remove cover ind vigorously stir
about 3 tablespoons hot mixture into
3 eggs, well beaten
Immediately blend into mixture in double
boiler. Cook over simmering water 3 to 5 min.
Stir slowly to keep mixture cooking evenly.
Remove from heat. Cover and cool.
Stir in crushed pineapple and
1 teaspoon vanilla extract
Chill in refrigerator until ready to use.
About 3 cups filling
Note: For Valentine Cookies (sugar cookies),
see recipe, page 65, and photo, page 64.
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24
Irish Stew
Wash, scrape, cut into aDout A-in. pieces
and set aside
4 small carrots
Wash, pare and quarter
6 medium-size (about 2 lbs.) potatoes
1 medium-size turnip
Add the prepared vegetables to the stew with
1 Vi teaspoons salt
1 teaspoon monosodium glutamate
VB teaspoon pepper
Cover and simmer about 45 min., or until
meat and vegetables are tender.
Just before removing meat and vegetables from
stew, dissolve in a small amount of hot water
2 teaspoons concentrated meat
extract
With slotted spoon, remove meat and vege
tables from stew to hot dish.
Stir into the cooking liquid the dissolved
concentrated meat extract.
To thicken cooking liquid, put into 1-pt. screw-
top jar
Vi cup cold water
Sprinkle into it
VA cup flour
Cover jar tightly and shake until mixture is
well blended. Slowly pour one half of the
mixture into cooking liquid while stirring
constantly. Bring to boning. Gradually add
only what is needed o f remaining flour-water
mixture for consis tenc y desired. Bring mixtu re
to boiling after any addit ion. Cook 3 to 5 min.
Return meat and vegetables to kettle and heat
thoroughly.
Garnish stew with chopped parsley. Serve
immediately. 8 to 10 servings
—Savory Lamb Stew
Follow A Recipe. Add to meat with seasonings
a mixture of M teaspoon savory, H teaspoon
basil and M teaspoon marjoram. Omit turnip.
Irish Stew
A Base Recipe
Set out a large kettle or Dutch oven having a
tight-fitting cover.
Wipe with a clean, damp cloth
2 lbs. boneless lamb (shoulder)
Cut meat into 2-in. pi eces. To coat meat even ly,
shake two or three pieces at a time in a plastic
bag containing a mixture of
, Vs cup flour
2 teaspoons salt
Vi teaspoon monosodium glutamate
VB teaspoon pepper
Melt in the kettle or Dutch oven
3 tablespoons fat
Brown lamb pieces on all sides in hot fat, over
medium heat, turning occasionally. Pour off excess fat. Remove from heat and slowly pour
into the kettle
1 qt. hot water
Cover and bring to boiling over high heat.
Simmer over low heat about V/i hrs., or until
meat is almost tender.
Plan to add vegetables to cooking mixture
about 45 min. before end of cooking period.
About 15 min. before adding vegetables to
stew, cu t off ro ot ends and a thin slice from
the stem ends of
6 small onions
Peel, rinse and set aside.
Trim roots, separate stalks, remove blemishes
and wash
4 stalks celery, with leaves
Cut crosswise into J-3-in. slices and set aside.
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25
—Irish Stew with Dumplings Shamrock Sandwiches
Follow A Recipe. During first 25 min. vege
tables are cooking, prepare Dumplings. Bring
stew to boiling. Drop batter by tablespoonfuls
on top of stew. Dumplings should rest on meat
and vegetables; if dumplings settle down intothe liquid, they may be soggy. If necessary,
pour off excess liquid to prevent this.
Cover tightly and cook over medium heat 20
min. without removing cover. Remove dump
lings, meat and vegetables to hot dish.
For Dumplings—Sift together 2 cups sifted
flour, 4 teaspoons baking powder and 1 tea
spoon salt. Cut in 1 tablespoon shortening
with pastry blende r o r two knives until mixtureresembles rice kernels. Quickly stir in with a
fork, until just blended, % cup milk and 1
tablespoon chopped parsley or about H cup
chopped mint.
Lemon-Chive Potatoes
A Base Recipe
Wash and cook cov ere d in boiling salted waterto cover
12 (about 1 Vi lbs.) small new potatoes
Cook about 20 min., or until potatoes are
tender when pierced with a fork.
Meanwhile, melt in a small saucepan
Vb cup butter or margarine
Stir in
2 tablespoons minced chives
1 tablespoon lemon juice
2 teaspoons grated lemon peel(page 3)
Vi teaspoon salt
VA teaspoon monosodium glutamate
Vi teaspoon pepper
Keep mixture warm.
Drain potatoes. To dry them, shake pan over
low heat. Peel potatoes immediately and place
in warm serving dish. Pour butter mixture
over potatoes and turn them to coat well.
Serve immediately. 4 servings
—Parsley New Potatoes
Follow A Recipe. Omit lemon juice and peel.
Substitute chopped parsley for chives.
These open-face sandwiches served with Dublin
Pineapple Salad spell real eating enjoyment.
For Sandwich Spread —Cream until fluffy
VAcup butter or margarineBlend in
3 tablespoons finely chopped chives,
parsley or water cress
2 tablespoons mayonnaise
VA teaspoon prepared horse-radish
Vi teaspoon monosodium glutamate
Few grains salt
Add a drop or more of green food coloring for
a gre en-colore d spread. Set spread aside to let
flavors blend. About 1 cup spread
For Shamrocks—Place on a flat working sur
face
White or whole wheat bread slices
With a shamrock-shape cookie cutter, or a
sharp knife and a waxed-paper pattern, care
fully cut shamrocks from bread slices. Evenly
spread shamrock cut-outs with butter mixture.
Garnish each with a sprig of parsley or water
cress, chopped chives or a green olive slice.
If sandwiches are to be stored in refrigeratoruntil serving time, line a shallow pan with
waxed paper, aluminum foil or moisture -
vapor-proof paper. Lay sandwiches in pan but
do no t stack. Co ver pan tightly with waxe d
paper, aluminum foil or moisture-vapor-proof
paper, or place in plastic bag.
-Lucky St. Pat-wic
Follow A R ecip e for sandwich spread. Cut ou t
bread horseshoes using waxed-paper horseshoe
pattern 2l A in. long. Toast both sides of bread
lightly in broiler. Spread with butter mixture.
Serve immediately.
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Green Goddess Salad
For Dressing—Blend thoroughly in a 1-pt. jar
1 cup mayonnaise
Vi cup thick sour cream
3 tablespoons white wine tarragon
vinegar
1 tablespoon lemon juice
Vi cup finely chopped parsley
3 tablespoons finely chopped onion
3 tablespoons mashed anchovy fillets
1 small clove garlic, finely minced
1 tablespoon chopped chives
2 teaspoons chopped capers
Vi teaspoon salt
Vi teaspoon pepper
Cover jar tightly and chill in refrigerator 3
to 4 hrs.
For Salad —Wash in cold water, discardbruised leaves and drain well
Salad greens (such as lettuce, curly
endive or escarole)
Top each salad with H cup dressing.
6 servings -
Dublin Pineapple Salad
A Base Recipe
Set out a 9Hx5Mx2M-in. loaf pan or a 2-qt.mold. Place rotary beater and bowl in refrig
erator to chill.
Set aside to drain , reserv ing sirup in a 2-cup
measuring cup, contents o f
1 No. 2 can crushed pineapple (about
1 V*2 cups, drained)
Pour into a small bowl
Vi cup reserved pineapple sirup
Sprinkle evenly over sirup
2 tablespoons (2 env.) unflavored
gelatin
Let stand about 5 min . to soften.
Add to remaining reserved pineapple sirup
Cold water (enough to make 2 cups
liquid)
Heat until very hot. Remove from heat and
immediately stir in softened gelatin until gela
tin is completely dissolved. Add, stirring until
sugar is dissolved
VA cup sugar
VA teaspoon salt
Chill in refrigerator or in pan o f ice and water
until gelatin mixture is slightly thicker than
consistency of thick, unbeaten egg white. (If
placed over ice and water, stir frequently; if
placed in refrigerator, stir occasionally.)
Lightly oil pan or mold with salad or cooking
oil (not olive oil) and set aside to drain.
Blend together until of medium consistency
8 oz. cream cheese, softened
2 tablespoons lemon juice
2 teaspoons grated lemon peel(page 3)
Set aside.
When gelatin is about same consistency as
cheese mixture, stir in several tablespoons
cooled gelatin. Continue to slowly add gela
tin, beating constantly, until well blended.
Using chilled bowl and beater, beat until
cream is of medium consistency (piles softly)
1 cup chilled whipping creamGently fold (page 4) whipped cream and
crushed pineapple into salad mixture. Turn
into prepared pan or mold. Chill in refriger
ator until firm. Unmold (page 4) .
Garnish with salad greens and "shamrocks."
Slice and serve with mayonnaise. 8 servings
For Shamrocks—Using green pepper, cut
small shamrocks with shamrock cookie cutter
(or trace around cardboard pattern). Use watercress or parsley stems for shamrock stems.
—Pineapple Rice Dessert
Follow A Recipe. Omit cream cheese mixture.
Blend with crushed pineapple 1 cup cooked
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rice, chilled, and M cup drained, chopped
green cherries. Continue as in A Recipe. For
garnish, drain on absorbent paper additional
green cherries with stems. Place cherries
around base of mold. Slice mold and serve
each slice topped with Sweetened Whipped
Cream, tinted green, and a green cher ry.
For Cooked Rice—Bring 1 qt. water, 1 tea
spoon salt and M teaspoon monosodium
glutamate to boiling in a deep saucepan. So
boiling does not stop, gradually add H cup
rice to water. Boil rapidly uncovered 15 to 20
min., or until a kernel o f rice is entirely soft
when pressed between fingers. Drain in colan
der or sieve; rinse with hot water to remove
loose starch. 1 cup rice
Note: The Rice Industry no longer considers
it necessary to wash rice before cooking.
For Sweetened Whipped Cream—Beat114 cups chilled whipping cream in chilled
bowl with chilled rotary beater. Beat until
cream stands in peaks when beater is slowly
lifted upright. Beat in H cup sifted confec
tioners' sugar and 2 teaspoons vanilla ex
tract with final few strokes.
If desired, blend food coloring, one or more
drops, into whipped cream until desired color
is reached.
Quick-Cooking Rice
Cooked rice prepared from packaged pr ecooked
rice may be substituted if directions on the
package are followed carefully for amount and
timing.
27
If *l
Greengage Plum Ice
You'll think they've kissed the Blarney Stone
the way they'll praise this cooling, tart ice.
This rec ipe may be prepared in a dasher-type
freezer or in refrigerator. When using refrig
erator, set refrigerator cont ro l at col des t operating temperature.
Cut in halves, pit and force through sieve or
food mill
214 cups (No. 2 can) greengage plums
and sirup (about 2Vi cups puree)
Set aside.
Pour into a small cup or custard cup
VA cup water
Sprinkle evenly over water2 teaspoons unflavored gelatin
Let gelatin stand about 5 min. to soften.
Meanwhile, heat until very hot3
A cup water
Remove from heat and immediately stir in
softened gelatin until gelatin is completely
dissolved. Add and stir until sugar is dissolved
Vi cup sugar
Vi teaspoon salt
Set aside to cool .
Combine plum puree with sugar sirup and
1 cup orange juice
2 tablespoons lemon juice
To tint ice , mix in one or more drops
Green food coloring
Cool. Pour into refrigerator tray. Freeze until
firm (3 to 4 hrs.), stirring two or three times.
Serve in chilled sherbet cups.
1 qt. Greengage Plum Ice
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easter steeped in tradition, Easter Sunday is a day of
f churchservices, flowery new straw hats and gaily
fted Easter baskets. To the young child, these baskets
the Easter Bunny and brightly colored eggs. To the
rown-up, Easter would not be complete without an Easter
parade followed by an informal morning brunch.
Stuffed Ham Slices
Set out a 13l
Ax&%xl%-in. baking dish.
Set out
2 smoked ham slices, cut about
Vi in. thick
Place one ham slice in the baking dish.
Mix together
4 cups (4 slices) soft bread cubes
Vi cup (about 2 Vi oz.) raisins
VA cup firmly packed brown sugar
Vi teaspoon dry mustard
Lightly toss bread mixture withVi cup butter or margarine, melted
Lightly spoon stuffing evenly over ham slice
in dish. Top stuffing with second ham slice.
Insert around edge o f top slice of ham
Whole cloves
Drain (reserving sirup)
1 No. 2 can sliced pineapple (about
10 slices pineapple)
Place two slices of pineapple in each corner
of baking dish. Cut the two remaining pine
apple slices into wedges and arrange wedges to
resemble flower petals on top of ham. Brush
top ham slice with reserved pineapple sirup.
Roast stuffed ham slices uncovered at 300°F
about hrs. Brush top ham slice with pine
apple sirup several times during roasting.
Garnish ham slices with parsley and serve.
6 to 8 servings
Spring Roast Ham
• Base Recipe
Set out a shallow roasting pan with rack.
Follow directions on wrapper or wipe with a
clean, damp cloth
10-lb. smoked whole ham
Place ham fat side up on rack. Insert roast
meat thermometer in center of thickest part
of lean, being sure bulb does not rest on bone
or in fat.
Stuffed Ham Slices
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Roast uncovered at 300°F.
Meanwhile, prepare Pineapple Glaze.
For Pineapple Glaze—Blend together
Vi cup firmly packed brown sugar
1 Vi teaspoons cornstarch
Vi teaspoon dry mustard
Stir in
1 cup (9-oz. can) crushed pineapple
Bring mixture to boil ing and cook until mix
ture is thick, stirring constantly. Keep warm.
Remove ham from oven after it has cooked
about 2Vi hrs. Remove rind (if any) , being
careful not to remove fat. Cut fat surface into
diamond pattern or use scalloped cookie cut
ter to make flower pattern. Place in center of
each diamond or flower
Whole clove
Spread ham with Pineapple Glaze. Return to
oven and continue roasting about 45 min., or
until internal temperature reaches 160°F.
(Total roasting time is about 3 hrs., allowing
18 to 20 min. per pound.)
Serve garnished with colored, decorated, hard-
cooked eggs in cup nests, and parsley.
About 20 servings
—Spring Roast Half Ham
Follow A Recipe. Substitute 5-lb. shank or
butt half of smoked ham for the whole ham.
Allow 22 to 25 min. per pound of ham. Substi
tute for Pineapple Glaze a mixture of Vi cup
firmly packed brown sugar, 1 tablespoon vine
gar, 2 teaspoons flour and Vi teaspoon dry
mustard. Press into glaze maraschino cherries,
pineapple chunks and whole cloves to formdesign. About 10 servings
Roast Leg of Lamb
Set out a shallow roasting pan with rack.
Wipe with a clean, damp cloth
5- to 6-lb. leg of lamb
Do not remove the fell (thin, papery covering).
Rub lamb with a mixture of
2 teaspoons salt
1 teaspoon monosodium glutamate
VA teaspoon pepper
Place lamb skin side down on rack in pan.
Insert roast meat thermometer in center of
thickest part of meat, being sure that bulb
does no t rest on bon e or in fat.
Roast lamb uncovered at 300°F about 3 hrs.,
allowing 30 to 35 min. per pound. Meat is
medium done when thermometer reaches
175°F and well done at 180°F.
Place paper frill (page 9) around end o f leg
bone. Serve on warm platter. Garnish withparsley or mint leaves. About 10 servings
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30
Eggs Benedict
Poached Eggs
A Base Recipe
Grease bottom of a small skillet. Add water
to 2-in. depth or enough to rise 1 in. above
tops of eggs.
Add to water
Vt to VA teaspoon salt
Bring water to boiling and then reduce heat
to keep water simmering. Uncover pan.
Break (only one at a time) into a saucer or
small dish4 eggs
Tilting dish toward edge of pan, quickly slip
each egg into water; do not crowd. Cook un
covered 3 to 5 min. , depending up on firmness
desired. Carefully remove eggs with slotted
spoon. To drain, hold spoon on folded paper
napkin a few seconds.
Serve plain or on hot, buttered, toasted bread
or English muffin halves; or serve with vege
tables. Season with salt and pepper or pa-
4 servings
Hard-Cooked Eggs
A Base Recipe
Put into a large saucepan and cover com
pletely with cold or warm water
1 doz. eggs
Cover tightly. Bring water rapidly just toboiling. Turn off heat. If necessary to pre
vent further boiling, rem ove saucepan from
source o f heat. Let eggs stand covered 20 to
22 min.
Plunge cooked eggs promp tly into running cold
water. Immediately crackle shells under water.
Roll egg between hands to loosen shell. When
cooled, start peeling at large end.
One doz. Hard-Cooked Eggs
Note: Eggs are a protein food and therefore
should never be boiled.
—Easter Eggs
Follow A Recipe, but do not crackle or re
move shells. Dip cooled eggs into food dyes
(follow directions on package). For a center
piece, arrange dyed eggs in nests of artificial
grass or in a basket.
Another attractive centerpiece is an Easter-
egg parade. For gay Easter bonnets, glue tiny
ribbons, artificial flowers and veiling onto
small paper cups. Use your imagination in
designing the bonnets as well as the faces on
the eggs. Use water colors and a fine brush to
paint the facial features. When paint has
dried, set each egg in an egg cup and top with
a "bonnet."
Shelled eggs may be dipped in food coloring
and used as garnishes for meat platters.
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—Eggs Benedict
Cover buttered, toasted English muffin halves
with round slices of hot, cooked ham. Pro
ceed with A Recipe. Place a poached egg on
each ham slice and top with Hollandaise
Sauce (page 32 ).
Hot Cross Buns
• Base Recipe
Set out baking sheets.
Coarsely chop
3 oz. candied citron (about Vi cup,
chopped)
Mix with the citron and set aside
1 cup currants
Prepare
Yeast Rolls (one-half recipe, page
60; sift 1 teaspoon cinnamon and
VA teaspoon allspice with the
flour. Stir currant mixture in be
fore last addition of flour.)After punching down, form dough into a roll
2 in. in diameter. Cut crosswise into lH -i n.
pieces. Tu ck unde r ends to make smooth, r ound
buns. Place on baking sheet about 1 in. apart.
Wit h lightly greased knife or scisso rs, cu t a
deep cross in top of each bun . Brush tops with
Melted butter or margarine
Cover with waxed paper and towel and let
rise 15 to 25 min., or until nearly doubled.
Bake at 425°F 12 to 15 min., or until buns are
golden brown.
While buns are baking, prepare
Confectioners' Sugar Frosting (one-
half recipe, page 66)
Remove buns from baking sheet to cooling
racks. Cool buns slightly; using a spoon, drizzle
frosting into cross on each bun.
I K to 2 doz. buns
—Saffron Buns
Follow A Recipe. Omit cinnamon and allspice.
Before beating eggs, pour 1 tablespoon boil
ing water over M teaspoon saffron. Cool to
lukewarm. Beat into dough with the eggs.
A griddle or heavy skillet will be needed.
Prepare
Yeast Rolls (one-half recipe, page
60; use only 2 tablespoons sugar)
After punching dow n dough, turn onto lightly
floured surface. Roll dough to J-3-in. thickness.
Cut out muffins, using a 4-in. round waxed-
paper pattern.
Sprinkle baking sheet lightly with
Corn meal
With wide spatula, move muffins carefully to
baking sheet. Cover and let rise again until
nearly doubled.
Set griddle or heavy skillet over low heat. (A
low heat is necessary for muffins to cook to
complete doneness inside before the outside
burns. For an even low heat, slip an asbestos
mat under griddle.) Test griddle; it is hot
enough for baking when drops of cold water
dance in small beads on surface. Lightly
grease griddle or skillet. Transfer muffins carefully to griddle with wide spatula. Do not
cover muffins.
Bake muffins on top of range 15 to 20 min.
on each side, or until a golden brown.
Split muffins horizon tally and toast for the
Eggs Benedict (on this page). To split muffins
for toasting in the electric toaster, cut with a
knife; for the broiler, tear apart with a fork.
Butter while hot.
Cool and wrap "extras." Serve toasted with
orange marmalade. About 8 4-in. muffins
Hot Cross Buns
w 0. -
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Hollandaise Sauce
Hollandaise Sauce
Set out a small double boiler.
In the- top of the double boiler, beat with a
wire whisk until thickened and light colored
2 egg yolks
2 tablespoons cream
Blend in
VA teaspoon salt
Few grains cayenne pepper
Place top of double boiler over hot (not boil
ing) water. (Bo ttom of doubl e boiler top
shou ld not tou ch water.) Ad d gradually, beat
ing constantly
2 tablespoons lemon juice or tarragon
vinegar
Cook over low heat, beating constantly with
the whisk, until sauce is consistency of thick
cream. Remove double boiler from heat, leav
ing top in place.
Add, beating constantly, Vi teaspoon at a time
Vi cup butter or margarine
Beat with whisk until butter is thoroughly
melted and blended into mixture. Serve im
mediately.
If necessary, this sauce may be kept warm
15 to 30 min. over hot water. Stir occasionally.
Co 'er tightly. _ * 1 cup sauce
Star Cake
(Pound Cake)
A Base Recipe
Prepare (page 33) a star-shape (about lj^-qt.)
mold.
Sift together
2 Vi cups sifted cake flour
% teaspoon baking powder
Vi teaspoon salt
Vi teaspoon mace
Set aside.
Cream together until butter is softened
1 cup butter
2 teaspoons grated lemon peel ,
(page 3)1 Vi teaspoons vanilla extract
Vi teaspoon almond extract
Add gradually, creaming until fluffy after each
addition
1 cup plus 2 tablespoons sugar
Add in thirds, beat ing well after each addition
4 eggs, well beaten
Blend in dry ingredients in fourths. After
each addition, beat only until smooth. Finally
beat only until batter is smooth. (Do not over-
beat.) Turn batter into mold. With spatula,
draw batter from center toward points of star,
leaving a slight depression in batter at center.
Bake at 325°F 1 hr. 10 min. , or until cake tests
done (page 33 ). Cool and remove from mold as
directed (page 33).
When cake is cooled, frost (page 33) with
White Velvet Frosting (page 66)
One Star Cake
—Lamb Cake
Thoroughly mix 2 tablespoons shortening and
1 tablespoon flour; gene rous ly brush both
sides of lamb mold. Follow A Recipe. Turn
batter into face-side of mold, filling it level.
Spoon a small amount of batter into back-side
of mold, being careful to fill ears. Cover face-
side with back-side. Set on baking sheet.
Bake at 325°F abou t 1 hr.Remove from oven and carefully remove top
of mold. Turn cake out onto cooling rack after
10 min. When cooled, frost with Seven-
Minute Frosting (page 66) and sprinkle with
moist, shredded coconut, cut. Use raisins for
eyes a.id nose and candied cherry for mouth.
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A CHECK-LIST FOR SUCCESSFUL B A K I N G
V READ AGAIN "It's Smart To Be Careful—
There's No Substitute for Accuracy" (page 3) .
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.
a/ PREPARE PAN—For cakes with shortening andcake rolls, grease bottom of pan only; line withwaxed paper cut to fit bot tom; grease waxed
paper. For cakes without shortening (sponge
type), do not grease or line pan. For both yeast
breads and quick breads, grease bottom of panonly. Some rich yeast doughs such as Schnecken
should be baked in lightly greased pans. Forcookies, lightly grease cookie sheets. If recipedirects "set out pan," do not grease or line pan.
\ / HAVE ALL INGREDIENTS at room temperature
unless recipe specifies otherwise.
y SIFT ALL FLOUR except whole-grain types be
fore measuring. Spoon lightly into measuring
cup. Do not jar cup. Level with straight-edged
knife or spatula.
y/ CREAM SHORTENING (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 untilall graininess disappears and mixture is light andfluffy. Thorough creaming helps to insure a fine
grained cake.
y BEAT WHOLE EGGS until thick and piled softly
when recipe calls for well-beaten eggs.
\ / BEAT EGG WHITESas follows: Frothy—entire
mass forms bubbles; Rounded PEAKS— peaks turn
over slightly when beater is slowly lifted upright; Stiff PEAKS—peaks remain standing whenbeater is slowly lifted upright.
\ / BEAT EGG YOLKS until thick and lemon-
colored when recipe calls for well-beaten egg
yolks.
V WHEN LIQUID AND DRY 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 untilsmooth. Finally, beat only until hatter is smooth
(do not overheat). Scrape spoon or neater and
bottom and sides of bowl during mixing. If using
an electric mixer, beat mixture at a low speed
when alternately adding the liquid and dry
ingredients.
\ / FILL CAKE PANS one-half to two-thirds full.
y/ TAP BOTTOM OF CAKE PAN 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 outclean, cake is done.
V COOL BUTTER CAKES 10 min. in pan on cool
ing rack after removing from oven ; cool sponge-
type cakes as recipe directs.
y REMOVE CAKE from pan after cooling. Run
spatula gently around sides of pan. Cover withcooling rack. Invert and remove pan. Turn rightside up immediately after peeling off waxed paper.
Cool cake completely before frosting.
y FILL LAYER CAKES—Spread frosting or filling
over top of bottom layer. Cover with the otherlayer. Repeat procedure if more layers are used.
If necessary, hold layers in position with woodenpicks; remove when frosting is set.
y 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.
\J TEST for lukewarm liquid (80°F to 85°F) by
placing a drop on wrist; it will feel neither hot
nor cold.
y KNEAD DOUGH by folding opposite side overtoward you. Using heels of hands, gently push
dough away. Give it a quarter turn. Repeat process rhythmically until the dough is smooth anp!
elastic, 5 to 8 min., using as little additional
flour as possible. Always turn the dough in/thesame direction. ;
\f REMOVE ROLLS-iBREAD AND*?0"<%|ES i
pans ls they coriSesfcom the ojfeh r .pn 'Hpfoihei--« cooling iP5cks.
pans as theywisii*lirected. Se
STif KEEP TOPS of yeast loatef apd|jjimmediately brdshing with bustier
as they come from the liven,
33
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H O W TO C O O K VEGETABLES
Wash fresh vegetables, but do not soak themin water for any length of time. If they arewilted, put them in cold water for a few minutes.Cauliflower, broccoli, artichokes and Brusselssprouts must be soaked 20 to 30 min. in saltedwater before they are cooked to remove smallinsects and dust which sometimes settle in them.To prepare taste-tempting vegetables and to retain their abundant minerals and vitamins, cook them carefully and quickly.
BAKING—Bake such vegetables as potatoes,tomatoes and squash without removing skins.Pare vegetables for oven dishes, following directions given with recipes.
BOILING—Have water boiling rapidly beforeadding vegetables. Add salt at beginning of cooking period (M teaspoon per cup of water). Afteradding vegetables, again bring water to boilingas quickly as possible. If more water is needed,add boiling water. Boil at a moderate rate andcook vegetables until just tender.
In general, cook vegetables in a covered pan,in the smallest amount of water possible and forthe shortest possible time. Exceptions for amountsof water or for covering are:
Asparagus—tie stalks in bundles and standthem upright in a small, deep pan containing at
least 2 in. of boilijig water; cover pan loosely.Broccoli —split lengthwise any stalks over Vi.
in diameter; tie in bundles and stand them in adeep pan containing boiling water up to theflowerets; cover pan loosely.
Green Vegetables (peas and green or lima beans)
—cover loosely.Potatoes—cook in water to cover.Spinach —cook in partially covered pan with only
the water which clings to spinach leaves afterfinal washing.
Strong-flavored Vegetables (cauliflower, mature
cabbage and Brussels sprouts)—cook loosely cov-ered in a large amount of water. Restore color
of red cabbage by adding a small amount of vinegar or lemon juice at end of cooking period,
just before draining.A desirable boiled vegetable is free from excess
water, retains its original color and is wellseasoned. Pieces are uniform and attractive.
BROILING—Follow directions in recipes.
F R Y I N G A N D DEEP-FRYING—Follow directionsin specific recipes.
PANNING—Fine ly shred or slice vegetables.Cook slowly until just tender in a small amountof fat, in a covered, heavy pan. Occasionallymove with spoon to prevent sticking and burning.
STEAMING—Cooking in a pressure saucepanis a form of steaming. Follow directions givenwith saucepan because overcooking may occurin a matter of seconds. Note: Some saucepans having tight-fitting coversmay lend themselves to steaming vegetables inas little as 1 teaspoon water, no water or a smallamount of butter, margarine or shortening.
C A N N E D V E G E T A B L E S —Reduce liquid from canto one half the original amount by boilingrapidly. Add the vegetables to reduced liquid and
heat tbem thoroughly and quickly.
H O M E - C A N N E D VEGETABLES—Boil 10 min.
(not required for tomatoes or sauerkraut).
DRIED (Dehydrated) VEGETABLES—Soak and
cook as directed in specific recipes.
FRO ZEN VEGETABLES—Do not thaw beforecooking (except thaw corn on co b and partiallythaw spinach). Break frozen block apart with fork during cooking. Use as little boiling salted wateras possible for cooking. Follow directions onpackage.
IDENTIFICATION OF FOODS IN CENTER COLOR PHOTO
Unterclockvi-se: ScitteA Almonds,(page 3 ) ; Dark Plum Pudding (page 51) and
- erry Sauce (page 5 2 ) ; spiced or bandied peaches; French-Style Green Beans
^ O n i o n s (page 4 4 ) ; Candied Yams (page 48) ; Pomegranate Mold (page 4 9 ) ;
" ftee-lt Turkey (page; 42 ) with GibSet Gravy (page 5 8 ) : Ac -sorted Yeast Rolls
©60) Christmas Tree Cake (page 21) .
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Jf l ie 4 t k o f j u l y
The parade is coming! There goes the band, with drums
and marching men. Then the traditional fireworks blast
the sky. Later come the picnics and backyard parties with
a parade of foods from crispy fried chicken to colorful
chocolate drum cake. Let's celebrate!
Chicken in a Basket
A Base Recipe
Set out a Dutch oven or a large, heavy skillet
having a tight-fitting cover.
Clean
2 frying chickens, 2 lo 3 lbs. each,
ready-to-cook weight
(If chickens are frozen, thaw according to
directions on package.) Disjoint chickens and
cut into serving-size pieces. Rins e and patdry with absorbent paper.
To coat chicken evenly, shake 2 or 3 pieces
at a time in a plastic bag containing a mix
ture of
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon monosodium glutamate
Vi teaspoon poultry seasoning
Vi teaspoon pepper
Melt in the skillet over medium heat
Fat (or use cooking oil),to at least
14-in. depth
Starting with meaty pieces of chicken, place
them skin side down in skillet. Put in less
meaty pieces as others brown. To brown all
sides, turn pieces as necessary with two spoons
or tongs. When chicken is evenly browned,
reduce heat and add
1 to 2 tablespoons water
Immediately cover skillet. Cook slowly 25 to
40 min., or until thickest pieces of chicken are
tender when pierced with a fork. Uncover the
last 10 min. to crisp skin.
Place individual servings in baskets lined with
paper or cloth napkins. About 4 servings
—Maryland-Fried Chicken
Coat pieces of chicken as in A Recipe. Dip
them into 2 eggs beaten with 3 tablespoons
water. Roll chi cke n pieces in I K cups fine,
dry bread crumbs (page 3) or fine cracker
crumbs. Let stand 5 to 10 min . to "s ea l"
coating. Cook as in A Recipe.
—Fried Young Turkey
Follow A Reapo using 1 frying tu v « y , 4
lb'= ready-to-cook weight. After.:*.1 ting
tu jcey, add water and cover tightly. 50
to 60 min ., on top of the range , ce in
oven I K to 2 hrs., or until tei when
pierced with a fork. Th e varia tio ier) for
chicken may be used for turkey.
37
«
UU. jCU 1UI
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Potato Salad and
Chicken in a
Basket {page 37)
Potato Salad
• Base Recipe
Wash, cut into halves and cook covered inboiling salted water to cover
6 medium-size (about 2 lbs.) potatoes
Cook about 20 min., or until potatoes are ten
der when pierced with a fork.
Meanwhile, prepare (page 30)
2 Hard-Cooked Eggs
Cut into eighths and set aside.
Drain potatoes. To dry potatoes, shake pan
over low heat. Peel potatoes and cut intocubes (about 4 X A cups, cubed). Put potatoes
into a bowl and toss lightly with a mixture of
1 teaspoon salt
Vi teaspoon monosodium glutamate
Vi teaspoon pepper
Blend in the eggs and3
A cup salad dressing
2 tablespoons chopped onion
Blend lightly to coat potatoes well with dress
ing. Place in refrigerator to chi ll.4 tjJQj&ervings
—Hot Potato Salad
Follow A Rec ipe for cooking potatoes only.
Cut potatoes into H-in. slices instead of cub es.Meanwhile, dice and panbroil (page 57) 12
slices bacon. Set aside.
In 6 tablespoons of the bdcon drippings, cook
VA cups chopped onion (page 4) until trans
parent. Stir in 1 cup plus 2 tablespoons vine
gar, VA tablespoons sugar, teaspoons salt,
% teaspoon monosodium glutamate and Vi
teaspoon pepper. Heat mi xture to boiling. Add
diced bacon to onion-vinegar mixture; pour
over potato slices and toss lightly to coat
evenly. Serve immediately. ^
Celebration Day Bean
Grease a 2-qt. casserole having a
cover.
Heat to boiling in a large savJbepan
1 Vi qts. water jfe>Meanwhile, wash thoroughly,
imperfect beans from
2'/3 cups (about 1 lb.) peaYnavy) beans
Add beans gradually to water so boi ling does
not stop. Simmer 2 min. and remove saucepan
from heat. Set beans aside to soak 1 hr.
ped*T,n
and discard
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39
sugar
Remove rind and cut into narrow strips
VA lb. salt pork
Add pork strips to beans with
2 teaspoons salt
Return saucepan to heat and simmer 45 min.,
stirring once or twice. Drain beans, reserving
liquid, and turn beans and salt pork strips into
casserole. Set aside while making sauce.
Combine in saucepan
IVi cups reserved bean liquid
Vi cup firmly packed brown sugar
VA cup molasses
1 tablespoon vinegar
2 teaspoons onion juice
VA teaspoon dry mustard
Vi teaspoon monosodium glutamateBring to boiling. Pour sauce over beans.
Cover and bake at 300°F about hrs. If
necessary, add more liquid to just cover beans
during baking. Remove cover and bakeX A hr.
longer to brown pork and beans. 8 servings
Coconut Chiffon Pie
Prepare, bake and set aside to cool
Pastry for 1-Crust Pie (page 62; use
9-in. pie pan)
Pour into a. small cup or custard cup
VA cup cold water
Sprinkle evenly over water
1 tablespoon (1 en v.) unflavored
gelatin
Let stand about 5 min. to soften.
Meanwhile, mix together thoroughly in top of
a double boiler
4 egg yolks, slightly beaten
1 cup milk
Vi cup sugar
V4 teaspoon salt
Cook?over simmering water, stirring con
stantly, until mixture coats a silver spoon. Re
move from simmering water at once and stir in
softened gelatin until gelatin is completely
dissolved. Blend in
% cup moist, shredded coconut, cut
1 Vi teaspoons vanilla extract
Chill in refrigerator or in a pan of ice and
water, until mixture begins to gel (gets slight
ly thicker). If mixture is placed over ice and
water, stir frequently; if placed in refrigerator,
stir occasionally.
Spread evenly in pie shell and set aside
Vi cup jellied cranberry sauce
Beat until frothy
4 egg whites
Add gradually, beating well after each addition
VA cup sugar
Beat until rounded peaks are formed. Spread
lightly over gelatin mixture and gently fold
(page 4) together. Turn into sauce-lined pie
shell. Sprinkle with
VA cup moist, shredded coconut, cut
Chill pie in refrigerator until firm.
Just before serving, cut a few stars with small
cutter from
Jellied cranberry sauce, cut into
Vi-in. slicesGarnish top of pie with stars. One 9-in. pie
July 4th
Prepare
Light Sponge Cake Roll (page 17)
As soon as cake is turned onto towel, with
longer side nearest you, roll cak j feee Lincoln
Log recipe, page 16). *
When cake is cool , unroll and spread with
Red jelly or jam (cherry, strawberry,
raspberry or currant)
Cut cake into thirds lengthwise. Again, with
longer side nearest you, roll each section;
fasten with wooden picks. Cut each rolled sec
tion into thirds. To make firecrackers, insert
a maraschino cherry strip in the end of each
roll for the fuse. 9 rolls
Note: For 4th of July Drum Cake, see Cherry
Chocolate Cake recipe on page 15.
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HalloweenWho-o-o wants to be caught napping on Hallowe'en?
Friendly Jack o'Lantern is watching your plans.
Include typical foods that spell H-a-l-l-o-w-e- e-n.
Hallowe'en Garnishes
CELERY BROOMS—Trim roo ts and cut off
leaves of celery; separate stalks and wash. Cut
into 4-in. lengths. Taper narrow end for
broom handle. Cut other end into many fine
strips, 1 in. long, for brush part. Chill in ice
and water until brush strips separate.
CHEESE PUMPKINS—Grate sharp Cheddar
cheese and mold into small pumpkin-shape
balls. With fork or blunt end of wooden
skewer, mark grooves on sides of "pumpkin."
Insert strip of green pepper into top for stem.
DOUGHNUT BALLS—Roll "h ol es " of Dough
nuts (page 64) in orange Colored Sugar
(page 63) .
BLACK CATS—Soften chocolate wafer can
dies by placing them on top of hot cupcakes
(just removed from oven). Wafer forms body
of cat. With wooden pick, draw tail, head,
ears and whiskers, using melted chocolate from
body.
WITCHES' HATS—Small licorice gumdrops
placed on slices of larger licorice gumdrops
make witches' hats for cake decoration.
Goblin Franks
Your "spooks" will gobble up these franks.
Set out a baking sheet.
Cream thoroughly
li cup butter or margarine
1 tablespoon prepared mustard
1 teaspoon prepared horse-radish
Prepare
Baking Powder Biscuits (one-half
recipe, page 20)
Roll dough M in. thick and spread with
creamed mixture. Cut into 8 strips, 1 in. wide.
Wrap dough strips around length of
8 frankfurters
Pinch ends of dough to seal. Place on baking
sheet. Brush with
Milk
Bake at 425°F about 12 min., or until biscuit
rolls are golden brown. 8 servings
Hot Spiced Cider
• Base Recipe
Combine in a large saucepan
2 qts. apple cider
VAcup sugar
T2 whole cloves
6 whole allspice
4 3-in. sticks cinnamon ..'
Heat slowly to boiling. Boil 3 to 5 min ; , ,Re^.
move spices. f ..i**0
Serve hot garnished with orange slices or
rings of unpeeled red apple with whole cloves
forced through peel. 16 servings
—Tangy Cider Punch
Omit spices and heating process in A Recipe.
Combine chilled cider and sugar with 1 cup
orange juice, Vi cup lemon juice and 1 qt.
ginger ale. Pour over ice cubes or crushed
ice in tall glasses. About 25 servings
40
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41
Pumpkin Ice Cream Popcorn Balls
1
Set refrigerator contro l at co ldes t operating
temperature. Set bowl and rotary beater in
refrigerator to chill.
Melt over simmering water10 marshmallows, diced (page 4)
1 tablespoon boiling water
Meanwhile, comb ine in bowl
1 cup canned pumpkin (about one-half
1-lb. can)
Va cup firmly packed brown sugar
2 egg yolks, slightly beaten
2 tablespoons orange juice
and a mixture of
1 teaspoon cinnamonVi teaspoon ginger
Vi teaspoon nutmeg
Vi teaspoon salt
Blend thoroughly with marshmallows. Cook
over simmering water, stirring constantly,
about 10 min. Pour into a bowl and set in
refrigerator to chill.
Using chilled bowl and beater, beat until of
medium consistency (piles softly)
1 cup chilled whipping cream
Fold whipped cream into chilled pumpkin mi x
ture. Pour into 1-qt. refrigerator tray. Freeze
until firm. 6 servings
Caramel Apples
Generously grease a baking sheet.
Wash and dry8 medium-size (2 to 3 lbs.) apples
Insert 4- to 6-in. wooden skewers in stem ends.
Mix in a large heavy saucepan
1 /3 cups (15-oz. can) sweetened
condensed milk
Vi cup granulated sugar
Vi cup white corn sirup
Va cup firmly packed brown sugar
Stirring constantly, cook to 234°F (soft ball
stage, page 4; remove from heat while testing).
Remove froin heat and stir in
1 tablespoon butter or margarine
1 Vi teaspoons vanilla extract
Quickly dip and twirl apples in sirup to coat
evenly. Cool on the baking sheet, skewers
upright. 8 Caramel Apples
If using an electric popper, follow manufac
turer's directions. Otherwise, for each pan of
popcorn, heat in heavy skillet or saucepan
having tight-fitting cover
1 tablespoon hydrogenated vegetable
shortening, all-purpose shorten
ing, lard or cooking oil
Add enough popcorn to just cover bottom of
skillet, and cover tightly. Shake pan over
medium heat until popping stops. Turn corn
into large, warm bowl. In the same way,
prepare
10 cups popped
Sprinkle over p o j
1 teaspooi;
Set aside.
briskly
4; remove
Mi x in a saucepan
1 cup firmly pad3
A cup white con
1 Vi teaspoons vinegar
Vi teaspoon salt
Cook slowly until sugar is melted,
to 280°F (soft crack stage, page
from heat while testing). Keeping sirup boiling, slowly stir in
Vi cup undiluted evaporated milk
Bring to soft crack stage again.
Gradually pour the hot sirup into center of the
corn. With a long-handled fork, quickly stir
and coat the po pcorn with sirup. As soon as it
is cool eno ugh to handle, with buttered hands,
gather and press the pop co rn into firm balls.
10 large or 20 small Popcorn Balls
Popcorn Balls
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thanksgiving Let all of us in full accord
Give grateful thanks unto the Lord-
Roast Turkey (See center color photo)
A Base Recipe
Set out a shallow roasting pan with r ack.
Clean (and cut off neck at body, leaving skin)
1 turkey, 10 to 12 lbs., ready-to-cook
weight
(If turkey is frozen, thaw according to direc
tions on package.) Rin se, drain and pat turkey
dry with absorbent paper. Set aside.
Prepare
Herb or Oyster Stuffing (page 43)
Rub cavities of turkey with a mixture of
1 to 2 teaspoons salt
Vi teaspoon monosodium glutamate
Lightly fill body and neck cavities with stuff
ing. T o close body cavity, sew or skewer and
lace with cord. Fasten neck skin to back with
skewer. Tie drumsticks to tail. Bring wing
tips onto back. Brush skin thoroughly with
Melted fatPlace breast up on rack in roasting pan.
If roast meat thermometer is used, place it
in center of inside thigh muscle. When done,roast meat thermometer will register 190°F.
Place fat-moistened cheesecloth over top and
sides of turkey. Keep cloth moist during
roasting by brushing occasionally with fat
from botto m of pan.
Roast uncovered at 325°F 4 to 4M hrs., or
until turkey tests done (thickest part of drum
stick feels soft when pressed with fingers.
Protect fingers with cloth or paper napkin.)
Remove turkey from oven. Remove roast
meat thermometer and keep turkey hot. Allow
to stand 30 to 40 min. before serving. This
allows turkey to absorb its juices and become
easier to carve. This also allows time to pre
pare gravy and garnishes.
Remove cord and skewers. Serve turkey on
heated platter. Garnish with parsley and serve
with Cranberry Sauce (page 45). If desired,
put Paper Frills (page 9) o n drumsticks. About 16 servings
ROAST TURKEY—Fasten neck skin to the back
with a skewer. Bring wing tips onto the back..
v
Tie the drumsticks of the turkey to the tail with
cord. Brush the skin thoroughly with melted fat.
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43
—Roast Half Turkey
Follow A Recipe; use half or quarter turkey,
3A to 5 lbs., ready-to-cook weight. Rub cut
side with one half salt mixture. Skewer skin
along cut sides to prevent shrinking. Tie leg
to tail and wing flat against breast. Place skin-side up on rack. Roast at 325°F about 2 hrs.
Meanwhile, prepare Stuffing for Half Turkey,
on this page. Re mo ve turkey from rack. Spo on
stuffing onto a piece of aluminum foil and
place on rack. Cover stuffing with half turkey.
Roast 1 to VA hrs. longer, or until thickest
part of drumstick feels soft when pressed with
fingers. (Protect fingers with cloth or paper
napkin.) About 8 servings
Herb Stuffing
• Base Recipe
Mix
VA cup melted butter or margarine
2 teaspoons salt
1 teaspoon sage (or Vi teaspoon
each of thyme, rosemary, and
marjoram)VA teaspoon pepper
Lightly toss butter mixture with
2 qts. soft bread cubes (page 3)3
A cup milk
Vi cup chopped celery with leaves
Vi cup chopped onion
Spoon stuffing into neck and body cavities
of turkey—do not pack. Stuff the turkey just
before roasting. Extra stuffing may be placed
in greased cove red baking dish or aluminum
foil and baked with turkey the last hour of
baking time. Stuffing for 10-lb. turkey
Test turkey for doneness; thickest part of the
drumstick feels soft when pressed with fingers.
Note: Immediately after meal is served, remove
stuffing from turkey. Store stuffing in a cov
ered bowl in refrigerator. If on ly on e side o f
turkey has been carved, cover remainder of
turkey as snugly as possible with waxed paper
or aluminum foil. If more than one-half of the
meat has been carved off, remove meat from
bones and wrap in waxed paper or aluminum
foil. Store in refrigerator.
—Oyster Stuffing
Drain 1 pt. oysters, reserving liquid. Pick
over to remove any shell particles. Simmer
oysters in liquid 3 min., or until edges of
oysters begin to curl. Chop if oysters are large.
Follow A Recipe. Substitute poultry season
ing for sage. Add oysters with bread cubes.
Oyster liquid may be used for part of milk.
Note: Two different kinds o f stuffing may be
used to stuff the same bird, one kind in neck
cavity and another in body cavity.
—Stuffing for Half Turkey
Follow A R ecipe or rec ipe for Oyster Stuffing,
allowing % cup stuffing per serving. Spoon
stuffing onto aluminum foil and place under
turkey the last 1 to VA hrs. o f roasting time.
Note: The se stuffings may also be used for
chicken, goose or duckling. Allow about 1 cup
bread cubes per pound of ready-to-cook weight
of bird; if weight is 10 lbs. or less, subtract
1 cup from total; if weight is more than 10
lbs., subtract 2 cups from the total. Propor
tionately decrease or increase remaining in
gredients in recipe.
Roast Turkey garnished with parsley and served
with Cranberry Sauce and Stuffed Acorn Squash.
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Scalloped Oysters
Grease a 2-qt. shallow casserole.
Drain, reserving liquid
1 ql. oysters
Pick over oysters and remove any shell par
ticles. Set aside.
Prepare cracker crumbs by rolling between
waxed paper with rolling pin
48 2-in. crackers (about 3 cups crumbs)
Set aside 2 cups crumbs. Prepare remaining 1
,cup as for buttered crumbs (page 3) and
set aside.
Prepare and set aside
Va cup finely chopped onion
Set out
• Vi cup butter
Add to reserved oyster liquid
Cream or milk (enough to make 2
cups)
Stir into liquid
1 teaspoon salt
Vi teaspoon monosodium glutamateV* teaspoon pepper
Line casserole with 1 cup of the unbuttered
crumbs. Arrange about 2 cups of oysters on
crumbs. Po ur 1 cup o f liquid over all. Sprinkle
with one half of the chop ped oni on and dot
with one half of butter. Repeat procedure.
Top with the buttered crumbs.
Bake at 350°F 20 to 25 min., or until mixture
is thoroughly heated. 6 to 8 servings
French-Style Green Beans
in Mustard Sauce
A Base Recipe
Wash, break off ends and French (cut length
wise into fine strips)
1 Vi lbs. (about 5 cups) green beans
Cook (page 36) 15 to 20 min., or until tender.(Or use two 10-oz. pkgs. frozen French-style
green beans. Break apart gently with a fork
or spoon while cooking. Follow directions on
package for time and amount of water.)
Drain immediately and, if necessary, keep
beans warm.
While beans are cooking, prepare sauce. "
For Mustard Sauce—Scald (page 4) in top
of double boiler
% cup cream or undiluted evaporated
milk
Meanwhile, sift together into a small saucepanVA cup sugar
2 tablespoons dry mustard
2 teaspoons cornstarch
Vi teaspoon salt
Add, stirring well
VA cup cream or undiluted evaporated
milk
Gradually add scalded milk; stir constantly.
Wash double boiler top to remove scum.
Stirring gently and constantly, bring rapidly
to boiling over direct heat and cook for 3 min.
Pour into double boiler top and place over
simmering water. Cover and cook 10 to 12
min., stirring occasionally. Remove cover and
vigorously stir about 3 tablespoons of this ho t
mixture into
1 egg yolk, slightly beaten
Immediately blend into mixture in double
boiler. Cook over simmering water 3 to 5 min.
Stir slowly and keep mixture cooking evenly.
Remove from heat. Add gradually, stirring in
VA cup cider vinegar
Put beans into hot serving dish. Pour sauce
over beans and serve immediately.
4 or 5 servings
—French-Style Green Beans
and Onions (See center color photo)
Follow A Recipe, omitting Mustard Sauce.Prepare 8 to 12 small whole onions (page 4).
Cook (page 36) 15 to 25 min., or until tender.
Drain and combine with cooked green beans.
Pour over vegetables a mixture of M cup
melted butter or margarine, Yi teaspoon salt,
K teaspoon pepper and M teaspoon mono
sodium glutamate. Toss gently. Heat slowly
5 min., or until thoroughly heated.
—Herb-Buttered Green Beans
Follow A Recipe, omitting Mustard Sauce.
Add to cooked green beans a mixture of 3
tablespoons melted butter or margarine, Vi
teaspoon salt, M teaspoon lemon juice and
M teaspoon rosemary or savory. Toss gently.
44
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Individual Pumpkin Pies
Individual Pumpkin Pies
• Base Recipe
For those who prefer a light-colored, deli
cately spiced pumpkin pie.
Set out eight 4-in. individual pie pans.
Prepare, but do not bake
Pastry for Little Pies and Tarts
(double recipe, page 63)
Set aside in refrigerator to chill thorou ghly.
Meanwhile, combine2 cups (1 -lb. can) canned pumpkin
% cup firmly packed light brown sugar
and a mixture of
1 teaspoon mace3
A teaspoon ginger3
A teaspoon nutmeg
Vi teaspoon cinnamon
Vi teaspoon salt
Combine and add to pumpkin mixture, mixing
well until smooth
2 eggs, slightly beaten
1 cup cream
1 cup milk
Remove pastry from refrigerator. P ou r a bout
Yt cup filling into each pastry shell. Sprinkle
tops with
Nutmeg
Bake at 450°F 10 min. Reduce heat to 350°F
and bake 20 min. longer, or until silver knife
45
comes out clean when inserted halfway be
tween center and edge. Re mo ve pies from ov en
and cool on cooling rack.
Using cookie cutter or waxed-paper pattern and
knife, cut turkeys from thin slices of
Cheddar cheese
Place one on top of each individual pie before
serving. 8 individual 4-in. pies
—Pumpkin Pie
Follow A Recipe. Prepare Pastry for 1-Crust
9-in. Pie (page 62). Bake 10 min. at 450°F.
Substitute dark brown sugar for light brown
sugar. Omit mace. Increase cinnamon to 1
teaspoon, decrease ginger and nutmeg to Vi
teaspoon each and add Vi teaspoon ground
cloves. Omit milk and the nutmeg sprinkled
on top.
Bake at 350°F 50 to 60 min., or until pie
tests done. Omit the cheese cut-outs. Serve
the pie topped with Sweetened Whipped
Cream (page 27) .
Spicy Cranberry Sauce
• Base Recipe
Combine in a small saucepan and he
boiling
1 cup sugar
1 cup water
1 3-in. piece stick cinnamon
Vi teaspoon salt
Boil uncovered for 5 min. Add
2 cups (about Vi lb.) cranberries,
washed and sortedContinue to boil uncovered without stirring
about 5 min., or until skins pop open. Cool
and remove stick cinnamon. Serve with meat
or poultry. About 2 cups sauce
—Cranberry Sauce
Follow A Recipe. Omit stick cinnamon.
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as
TIC? finale of the year. Weeks before
are devoted to preparation for the warmest and merriest
of holidays. Many other things are afloat, too—
aromas that beckon us to the kitchen, mysterious rustles
of wrapping behind closed doors, a child's squeal of
delight, pleasing harmonies of carolers. We all are
heirs to this precious legacy—Christmas.
Roast Goose
Set out a shallow roasting pan with rack.
Clean (and cut off neck at body, leaving skin)
1 goose, 10-to 12-lbs., ready-to-cook
weight
(If goose is frozen, thaw according to package
directions). Rinse and pat goose dry with ab
sorbent paper. Set aside.
Prepare and cool
Apple Stuffing for Poultry (page 13)
Rub cavity of goose with mixture of 1 to 2 teaspoons salt
Vi teaspoon monosodium glutamate
Lightly fill body and neck cavities with stuff
ing. To close body cavity, sew or skewer and
lace with cord. Fasten neck skin to back with
skewer. Loop cord around legs and tighten
slightly. Place goose breast down on rack in
roasting pan.
Roast at 325 °F for 4 to 5 hrs. or until goose
tests done. Allow about 25 min. per pound.
To test for doneness, move leg gently by
grasping end of bone; the thigh joint should
move easily. (Protect fingers with cloth or
paper.) During roasting period, spoon off fat
occasionally as it accumulates. This fat may
be used in other cooking.
Remove skewers and cord. Serve goose on
heated platter. Garnish with parsley.
About 8 servings
Pecan-Crusted Squash Casserole
A Base Recipe
Lightly grease 1-qt. casserole.
Coarsely chop and set aside
% cup (about 3 oz.) pecans
Cook (page 36)
1 pkg. (1 lb.) frozen squash
Blend thoroughly into squash
3 tablespoons melted butter or
margarine
2 tablespoons cream
and a mixture of
1 tablespoon brown sugar
Vi teaspoon salt
Vi teaspoon pepperVi teaspoon monosodium glutamate
Vi teaspoon ginger
Blend in Vi cup of the chopped pecans.
Turn mixture into casserole.
46
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47
Combine remaining pecans with
3 tablespoons white corn sirup
2 tablespoons brown sugar
1 tablespoon melted butter or
margarine
Lightly drizzle this mixture ove r squash in
casserole.
Bake at 350°F about 20 min., or until the
glaze sets to form a crust. About 4 servings
—Stuffed Acorn Squash
Follow A Recipe; substitute 2 medium-size
acorn squash for frozen squash. Omit pecans.
Wash squash and cut into halves lengthwise;
remove seeds and fibers. Place cut side down
in baking pan. Pour in boiling water to K-in.
depth in baking pan.
Bake squash halves at 350°F 25 min. Turn
squash cut side up and bake 25 min. longer,
or until tender whe n pierced with a fork.
Carefully scoop out squash with a spoon, with
out breaking skins. Mash squash and proceed
as for A Recipe. Pile mixture lightly into
skins. Omit top glaze.
Bake 8 to 10 min. longer, or until the squashis reheated and lightly browned.
Onion-Buttered Broccoli
A Base Recipe A
Set out a deep saucepan.
Remove and discard outer leaves and cut off
tough ends of stalks from
1 lb. broccoli
Soak (page 36). Split heavy stalks lengthwise,
about X A in. thick. Cook (page 36) broccoli in
saucepan and drain.
Meanwhile, heat in a small skillet
VA cup butter or margarine
Add and cook until onions are transparent
2 tablespoons finely chopped onion
Mix in
Vi teaspoon monosodium glutamate
Vi teaspoon pepper
Pour onion mixture over broccoli. Serve im
mediately. 3 servings
—Almond-Buttered Broccoli
Follow A Recipe. Omit onion and seasonings.
Increase butter or margarine to x /i cup. When
butter is hot, stir in Vi cup (about 2 oz. )
toasted almonds (page 3), slivered. Remove
from heat. Pour over broccoli in serving dish.
—Almond-Buttered Asparagus
Wash asparagus and cook (page 36). Drain
and serve as for Almond-Buttered Broccoli.
Creamed Oysters and Turkey
Cut into chunks, enough for
2 or 3 cups cooked turkey
Set in refrigerator until ready to use.
Prepare in chafing dish (or saucepan)
3 cups Medium White Sauce (three
times recipe, page 59; use milk or
cream for liquid)
Blend into sauce, in order, contents o f
2V4-oz. can deviled ham
1 pt. oysters (shell particles removed)
and cooked turkey. Heat thoroughly.
Meanwhile, prepare toast cups.
For Toast Cups—Trim or cut crusts from
8 slices bread
Lightly brush both sides of slices with
Melted butter or margarine
Gently press each slice into muffin-pan well
to form shell. Toast in 350°F oven 12 to 15
min., or until toast cups are lightly browned.
Fill toast cups with creamed mixture. Serve
at once. 8 servings
Creamed Oysters and Turkey with coffee
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48
Candied Yams (See center color photo) Persimmon Mold
Set out a large saucepan having a cover and a
large heavy skillet.
Wash and scrub with a vegetable brush
6 medium-size (about 2 lbs.) yams or
sweet potatoes
Cook covered in boi ling salted water to cover.
Cook 30 to 35 min., or until tender when
pierced with a fork. Drain potatoes and peel;
set aside.
Melt in skillet over medium heat
Vb cup butter or margarine
Blend in
V% cup firmly packed brown sugar
Vi teaspoon salt
Bring mixture to boiling. Add pota toes . Cook over medium heat, turning potatoes several
times, about 20 min., or until potatoes are
well glazed and thorough ly heated.
4 to 6 servings
Fruit Wreath
With a sharp knife, remove peel and white
membrane from
1 grapefruitRemove sections by cutting on either side of
dividing membranes; remove section by sec
tion, over bowl, to save the juice.
Wash, peel and cut into wedges
1 ripe avocado
Place wedges in bowl with grape fruit so that
grapefruit ju ice covers avocado wedges (this
prevents darkening). Place in refrigerator.
Rinse, remove bruised spots on leaves and
place in refrigerator to chil l
Curly endive
Rinse, make an incision with a sharp knife and
peel and remove seeds from
1 pomegranate
Just before serving, make beds of endive on
individual salad plates. Overlap avocado
wedges and grapefruit sect ions alternately in
a circ le to form a wreath on each bed of
endive. Sprinkle salads with pomegranate seeds.
Serve with a fruit salad dressing.*** 4 servings
Persimmons are a delicate specialty to tanta
lize and delight your guests. Persimmons ripen
best in a cool, dark place and are ready to eat
when soft. Serve well chilled. The persimmon
is easily adapted to many variations—in
combination with other foods as well as alone.
Set ou t a 3-cup ring mold.
Empty into a bowl the contents of
1 pkg. orange-flavored gelatin
Add, stirring until the gelatin is completely
dissolved
1 cup very hot water
Blend in
Vi cup grapefruit juice
Chill in refrigerator or pan of ice and wateruntil gelatin is slightly thicker than con
sistency o f thick, unbeaten egg white. If
mixture is placed over ice and water, stir
frequently; if placed in refrigerator, stir occa
sionally.
Meanwhile, lightly oil mold with salad or cook
ing oil (not olive oil ); set aside to drain.
Wash, remove peel and force through a sieve
1 or 2 ripe persimmons (about 1 cup
pulp)
When gelatin is chilled, blend in persimmon
pulp and
lVi tablespoons lemon juice
Pour into ring mold. Chill in refrigerator
until firm.
Unmold (page 4). Fill center of ring with cut
fruit. Garnish with water cress.
4 to 6 servings
Persimmon Poinsettia
Remove peel from a small, ripe persimmon.
Cut (to form petals) from center-top nearly
to base. Place on lettuce; bend petals down
and place two thin slices of avocado on each
"petal," so that curved sides of "petal" are
topped with avocado slices. To complete,
cover center of poinsettia (where avocado
slices meet) with toasted pistachios (page 3)Serve with French dressing.
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Persimmon Star
Remove peel from ripe persimmon. Cut fruit
into thick, round slices and place one slice on
salad greens on each salad plate. Arrange
wedges of fruit (Fruit Wreath, page 48) toform a star. Substitute salted almonds (page
3) for pomegranate seeds in Fruit Wreath
recipe. Serve with Celery Seed Dressing (on
this page) or French dressing. 4 servings
Persimmons and Greens
Arrange lettuce and water cress attractively
in individual salad bowls. Cut stem ends fromvery ripe persimmons and scoop out pulp onto
greens. Or remove peel from persimmon and
cut fruit into wedges. Arrange wedges on
salad greens. Serve with Celery Seed Dressing
(on this page) or French dressing.
Celery Seed Dressing
Mix in bowlVi cup sugar
1 teaspoon dry mustard
1 teaspoon salt
VA teaspoon monosodium glutamate
Stir in
2 tablespoons vinegar
1 teaspoon grated onion
Add very gradually, beating constantly
1 cup salad oil
Beat until thick and light.
Add slowly, continuing to beat
IVi tablespoons vinegar
Quickly and lightly stir in
1 tablespoon celery seed
Store in refrigerator. About VA cups dressing
Pomegranate Mold
(See center color photo)
Pomegranates are pink or bright red fruit.
Seeds and juice are rich and abundant. They
can be eaten as they are, or used as garnish for
desserts and salads, or used as in this colorful
mold.
Set out a star-shape (about IJ^-qt.) mold.
Make incision with a sharp knife, peel and
remove seeds and juice from
5 pomegranates
Place seeds and juice in saucepan and bring to
boiling with
3 cups water
2 slices lemon, VA in. thick
Cover and simmer for 15 min., or until color
and flavor of seeds have been absorbed by the
water.
Meanwhile, lightly oil mold with salad or cook
ing oil (not olive oi l ) ; set aside to drain.
Pour into a small cup or custard cup
VA cup water
Sprinkle evenly over water
3 tablespoons (3 env.) unflavored
gelatin
Let stand about 5 min. to soften
Pour pomegranate mixture through a sieve.
Remove and discard seeds and lemon slices.
Reheat pomegranate liquid until very hot.
Immediately stir softened gelatin into liquid
and stir until gelatin is completely dissolved.
Add, stirring until dissolved
1 cup sugar
Blend in, one or more drops at a time, until
desired color is reached
Red food coloring
Pour into mold and chill in refrigerator until
firm.
Unmold (page 4) . Garnish with
•, Curly endive
Tm
9 •
6 to 8 servings
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Light Fruitcake
A Base Recipe
Prepare (page 33) two 8Mx4 Kx2 J^-i n. loaf
pans.
Bring to boiling
2 cups water
Add, and again bring to boiling
Vi lb. (about 1 Vi cups) white raisins
3 oz. chopped dried apricots (about Vicup, chopped)
Pour off water and drain fruit o n absorbent
paper. Set aside.
Sliver and set aside
2 cups (about 11 oz.) toasted
(page 3) almonds
Place in a large bowl
Vi cup sifted flour
Chop and combine with flour
9 oz. candied pineapple (about 1 Vi
cups, chopped)
6 oz. red candied cherries (about 1
cup, chopped)
6 oz. green candied cherries (about 1
cup, chopped)
3 oz. candied citron (about Vi cup,
chopped)
3 oz. candied orange peel (about Vi
cup, chopped)
3 oz. candied lemon peel (about Vi
cup, chopped)
3 oz. pitted dates (about Vi «0f^f
chopped)
3 oz. dried figs (about Vi cup,
chopped)
Add drained raisins, apricots, almonds and
2 cups (8 oz.) finely chopped moist,
shredded coconut
Set aside.
Sift together and set aside
1 Vi cups sifted flour
1 Vi teaspoons baking powder
1 teaspoon salt
Cream until butter is softened
1 cup butter1 teaspoon lemon juice
Add gradually, creaming until fluffy after each
addition
1 cup sugar
Add in thirds, bea ting thoroughly after each
addition
5 eggs, well beaten
Beat vigorously about 150 strokes. Blend in
dry ingredients alternately with
Vi cup orange juice
Add dry ingredients in fourths, liquid in thirds
to creamed mixture, beating only until smooth
after each addition. Finally, beat only until
batter is smooth (do not overheat). Pour bat
ter over fruit and mix thorough ly.
Place a shallow pan containing 2 cups water
on bottom rack of oven during baking time.
Turn batter into pans, spreading to edges.
Bake at 275°F 2 to 2Vi hrs., or until cake testsdone (page 33) .
Cool cakes on cooling racks before removing
from pans. Wrap ^pghtly in waxed paper or
aluminum foil andrijtore in Cool place to age
for several weeks'Sefore serving. Once or
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51
twice a week, using a pastry brush, paint cake
with rum and store again. Before serving,
brush glaze lightly over cakes.
For Glaze—Combine in a saucepan
VA cup white corn sirup
2 tablespoons water
1 tablespoon orange juice
Bring to boiling and boil for 1 min.
After brushing glaze over cake, sprinkle cake
with
Grated, toasted almonds
Decorate with candied cherries and candied
citron; brush these with glaze. When glaze
is dry, slice cake and serve.
About 6 lbs. fruitcake
—Bite-Size Fruitcakes
Follow and prepare one-half A Recipe. Brush
about 6 doz. lM-in. paper souffle cups with
salad oil or melted shortening. Fill with about
1 tablespoon of batter. Decorate with bits of
red or green candied cherries.
Arrange, with space between cups, on baking
sheet on whi ch do uble thickness o f wet paper
toweling has been placed.
Bake at 300°F about 30 min., or until cakestest done. Glaze before serving.
—Miniature Fruitcakes
Follow A Recipe. Brush about 4 doz. 234-in.
paper baking cups with salad oil or melted
shortening. Fill two-thirds full of batter.
Decorate tops of cakes with strips of candied
cherries, a whole candied cherry, or whole
blanched (page 3) almonds. Place cups in
muffin pan wells and bake as in A Recipe.
Bake at 300°F about 45 min., or until cakes
test done. Glaze before serving.
Dark Plum Pudding
(See center color photo)
Grease two 1-qt. molds, one 2-qt. mold or 21 -lb. coffee cans. Grease tight-fitting covers.
(Aluminum foil, parchment paper or two
layers of waxed paper cut larger than mold
may be used if a cover is not available. Grease
before using.)
Chop and set aside
1 cup (about 4 oz.) nuts
Sift together and set aside
1 VA cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
Vi teaspoon allspice
Vi teaspoon nutmegVi teaspoon cinnamon
VA teaspoon cloves
Break apart, discarding membrane which coats
it, and finely chop
3 oz. suet (about VA cup, chopped)
. Mix thoroughly with
2 eggs, well beaten
1 VA cups fine dry bread crumbs (page 3)
Vi cup sugar
Vi cup apple cider
Combine and stir in
1 cup molasses
1 cup buttermilk
Thoroughly mix with nuts and add
1 Vi cups (about 8 oz.) raisins
VA cup finely chopped candied citron
Blend in dry ingredients. Turn into molds,
filling each two-thirds full. Cover tightly with
greased cover or tie on aluminum foil, parch
ment paper or waxed paper.
Place mold on trivet or rack in steamer or
deep kettle with tight-fitting cover. Pour boil
ing water into kettle to no more than one-half
the height of the mold. Cover kettle and bring
water to boi ling. To steam, red uce heat but
keep water boiling. Quickly add more boiling
water as necessary to keep water level at one-
half the height of mold thro ugh out steaming.
Steam pudding about 4 hrs.
Remove from steamer and unmold. Immedi
ately place on hot serving dish and garnish as
desired. Serve with Almond Hard Sauce or
Cherry Sauce (page 52 ).
If pudding is to be stored several days before
serving, unmold onto cooling j
until cold. Wrap in aluminu
in cool place. Steam thorou
ing (about 1 to 2 hrs.).
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52
addition
2 cups sifted confectioners' si jgar
VB teaspoon salt 4
Beat in
er each
2 teaspoons cream
Blend in J
Vi cup (about 2% oz.) finely {hopped
almonds *
With back of spoon, press sauce ev#ily into
pan to about H-in. thickness. Chill 141 refrig
erator until hard. %
%
Using a cookie cutter or a waxed-papeJ pattern
and-a knife, cut into fancy shapes. •
Serve with plum pudding.
-Brandy Hard Sauce
W2 c^ps sauce
Follow A Recipe. Substitute J4 cu p j brandyfor almond extract. Increase confectioners'
sugar if necessary. Omit cream and afinonds.
Vanilla Sauce
A Base Recipe
Sift together into a saucepan
1 cup sugar
2 tablespoons cornstarch
VA teaspoon salt t
Ad d gradually, stirring constan
2 cups boiling water
Continue to stir, bring to boiling
5 min.
Remove from heat and blend in
VA cup butter or margarine
2 teaspoons vanilla extract
About 2 cups sauce
—Lemon Sauce
Follow A Recipe. Substitute 3 tablespoons
lemon juice and 2 teaspoons grated lemon
peel (page 3) for vanilla extract.
—Brandy Sa ce
• *Follow A Recipe jor recipe fo r JEJION Sauce,
decreasing lemoni juice to 1 tab l^roon. Stir in
3 tablespoons brc jidy.
Cherry Sauce(See center color j
Combine in saucf
1 cup sugc
Vi cup wate
1 tablespc
Bring to boiling
and cook 5 min.
n white cornf imp
stirring constantly. Cover
lool.
Blend in thorot^hly until des jred color is
reached 4 •
10 to 15 drorfs red food coloring
Stir in thoroughly, in order «
V% cup brandy «
Vi cup finety chopped carried cherries
Serve over plum pudding.
About \ V l cups sauce
Stollen
Two 15J4xl2-in. baking sheets will be needed.
Blanch (page 3) and chop
% lb. almonds (about 2 c jps,
chopped) %
Reserve }4 cup for topping; mix r^nainder with
1 cup (about 5 oz.) golden raisins
Vi cup (about 3 oz.) currants1 cup (about 7 oz.) chopped citron
VA cup chopped candied c jierries
1 tablespoon grated lemjn peel
(page 3)
Set fruit mixture aside.} 2 $
side. /JP
Scald (page 4)
1 cup milk
Meanwhile, soften
2 pkgs. active dry yeast
in
Vi cup warm water, 110°F to 115°F
(Or if using compressed yeast,
soften 2 cakes in Vi cup luke
warm water, 80°F to 85°F.)
Let yeast stand 5 to 10 min.
Almond Hard Sauce
• Base Recipe ^
Set out an 8-in. square cake pan.
Cream until softened
% cup butter or margarine
1 teaspoon almond extract
Add gradually, creaming until fluffy
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Stollen
Meanwhile, put into a large bowl
1 cup sugar
1 cup butter, softened
2 teaspoons salt
Pour scalded milk over ingredients in bowl and
stir until butter is comple tely melted. Wh en
lukewarm, blend in, beating until smooth
1 cup sifted flour
1 teaspoon nutmeg
Stir softened yeast and add, mixing well.
Measure6 to 7 cups sifted flour
Add about one half the flour to the dough and
beat until very smooth. Add in thirds, beating
well after each addition
3 eggs, well beaten
Add reserved fruit mixture and mix thor
oughly. Mi x in eno ugh of the remaining flour
to make a soft dough. Turn dough onto a
lightly floured surface and allow it to rest
5 to 10 min.
Knead doug h (page 33 ). Form dough into a
smooth ball and place it in a lightly greased,
deep bowl. Turn dough to bring greased sur
face to top. Cover bowl with waxed paper and
towel and let stand in warm place (about 80°F)
until dough is doubled (about \Vi to 2 hrs.).
Punch down dough with fist; pull edges in to
center and turn dough completely over in bowl.
Cover with waxed paper and towel ; let riseagain until nearly doubled (about 1 to \ X A hrs.).
Again punch down dough; turn onto lightly
floured surface. Div ide into two portio ns; shape
each into a smooth ball. Let rest 5 to 10 min.
Meanwhile, lightly grease the baking sheets.
53
Roll or pat out each ball of dough into an oval
13 in. long and about 1 in. thick. With rolling
pin, flatten and press one lengthwise half of
oval about V2 in. thick. Turn unflattened half
of dough over flattened half; lightly press
edges together. Press the fold down firmly; this
helps to prevent dough from springing open
during rising. Repeat to shape second oval.
Place Stollen on baking sheets. Brush tops with
Melted butter
Cover with waxed paper and towel and let rise
in warm place until doubled (about \l A hrs.).
Bake at 350°F 35 to 40 min., or until Stollen
are golden brown.
While Stollen are baking, prepare
Confectioners' Sugar Glaze (double
recipe, page 66)
Remove baked Stollen to cooling racks. Spread
glaze over tops. Sprinkle with reserved nuts.
2 large Stollen
Cranberry Ice
Set refrigerator c on tro l at coldest operating
temperature.
Wash and cook in a saucepan until skins pop
1 qt. (4 cups) cranberries, sorted
2 cups water
Pour into a small cup or custard cup
VA cup water
Sprinkle evenly over water
2 teaspoons unflavored gelatin
Let stand about 5 min. to soften.
Force cranberries th rough sieve or food millto make a smooth pulp. Immediately stir soft
ened gelatin into hot mixture. Stir constantly
until gelatin is completely dissolved. Add and
stir until sugar is dissolved
2 cups sugar
Blend in
1 Vi cups water
Vi cup orange juice
VA cup lemon juice
2 teaspoons grated lemon peel
(page 3)
Pour into refrigerator tray. Place in freezing
compar tment of refrigerator and freeze until
firm (2 to 3 hrs.), stirring 2 or 3 times.
Serve in chilled sherbet cups.
1 qt. Cranberry Ice
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Fattigmand Bakkelse
A deep saucepan or automatic deep-fryer will
be needed.Sift together and set aside
5 cups sifted flour
1 teaspoon cardamom
Beat until mixture is thick and lemon-colored
10 egg yolks
2 egg whites
% cup sugar
3 tablespoons brandy
Add slowly and stir in
1 cup heavy creamBlend in flour mixture, about Vi cup at a
time, to" make a soft do ugh. Wra p dough in
waxed paper and chill overnight in refri
gerator.
Before rolling dough, about 20 min. before
deep-frying, fill the saucepan one-half to two-
thirds full with
Lard
Heat slowly to 365°F to 370°F (page 4. If using
an automatic deep-fryer, follow manufacturer'sdirections for amo unt of fat and timing.)
Meanwhile, roll dough, a small portion at a
time, to 1/16-in. thickness on a lightly floured
surface. Cut into diamond shapes, 5x2-in. (A
waxed-paper pattern may be used as a guide
around which to cut with a floured knife.)
Make a lengthwise slit in the center of the
diamond; pull one tip end through it and tuck
back under itself.
Eggnog, Light Fruitcake, Spritz Cookies,
Springerle and Fattigmand Bakkelse
Deep-fry only as many cookies at one time
as will float un crow ded one layer deep in fat."
Deep-fry 1 to 2 min., or until golden brown,
turning once during deep-frying time. Drain
over fat for a few seconds before removing to
absorbent paper. Sprinkle with confectioners'
sugar. Store in tightly covered containers.
About 6 doz. cookies
Christmas Cinnamon Stars
Lightly grease and flour two cookie sheets.
Finely chop and set aside
2 cups (about % lb.) unblanched
almonds
Beat until stiff peaks are formed
3 egg whitesAdd gradually
1 cup sifted confectioners' sugar
Beat for 5 min. with an electric mixer on
medium speed. Blend in
1 teaspoon grated lemon peel (page 3)
% teaspoon cinnamon
Set aside Vi cup of the meringue mixture.
Fold (page 4) almonds into remaining meringue
mixture. Gently pat or roll out N in. thick on
board sprinkled with confectioners' sugar.Lightly sprinkle the top of the dough with
more confe cti one rs' sugar. Cut out stars with
star-shape cookie cutter dipped in confection
ers' sugar. Carefully place stars on cookie
sheets. Drop Vi teaspoon of the reserved me
ringue onto each cookie, drawing meringue
out onto each point of the star.
Bake at 325°F abou t 20 min.
Immediately remove cookies from cookiesheets to cooling racks. About 3 doz. cookies
Springerle
A quaintly carved springerle rolling pin or
mold, available in department stores, makes
these cookies distinctively different.
Lightly grease cookie sheets and sprinkle with
Anise seeds
Sift together and set aside
4 /2 cups sifted cake flour
1 teaspoon baking powder
Beat until thick and piled softly
4 eggs
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(One-fourth teaspoon anise oil may be added
to the eggs at this time instead of using anise
seeds.) Add gradually, beating until tho rough
ly combined
3'/2 cups (1 lb.) sifted confectioners'
sugar
4 teaspoons grated lemon peel
(page 3)
Beat in dry ingredients and mix thoroughly.
Chill dough in refrigerator until firm enough
to handle easily (about 1 hr.).
Roll dough Vi in. thick on lightly floured sur
face. Press floured springerle roll ing pin or
mold firmly into dough to make designs and
roll carefully. Cut cookies apart. With a
spatula, lift cookies gently onto greased cookie
sheets. Cover cookies with waxed paper and
let stand overnight.
ake at 350°F 30 min., or until just lightly
browned.
Remove to cooling racks at once. When cool,
store in tightly covered jar 1 or 2 weeks.
• IVi doz. cookies
~pritz Cookies
Set out cookie sheets.
Sift together and set aside
2 /2 cups sifted flour
Vt teaspoon salt
Cream until butter is softened
1 cup butter
1 teaspoon vanilla extract
dd gradually, creaming until fluffy t
addition
Vi cup sugar
Thoroughly beat in, one at a time
2 egg yolks
Blend in dry ingredients gradually and thor
oughly.
Fill a cookie press about two-thirds full with
dough. Form cookies of varied shapes, accord
ing to manufacturer's'directions, directly onto
cookie sheets.
Bake at 350°F 12 to 15 min. , or until golden
yellow.
Remove cookies to cooling racks.
About 5 doz. cookies
Almond-Filled Caramels
Almond-Filled Caramels
Butter a lS/^xlOJ^xl-in. jelly roll pan.
Blanch, toast (page 3) , salt and set aside
24 (about VA cup) whole almonds
Heat together in a saucepan
1 cup sugar3
/A cup molasses
Vi cup cream
Vi cup butter
Stir over low heat until sugar is dissolved.Increase heat and cook rapidly, stirring con
stantly. Set the candy thermometer in place.
During cooking, wash any crystals from sides
of pan with a pastry brush dipped in water;
move candy thermometer to one side and
wash down any crystals that may have formed
on sides of pan under the thermometer. Cook
mixture until it reaches 250°F (hard ball
stage, page 4; remove from heat while test
ing). Remove saucepan from heat and stir in
1 Vi teaspoons vanilla extract
Pour into prepared pan, without scraping bot
tom or sides of saucepan. Cool until lukewarm.
Cut caramels into 2H- in . squares. P lace a whole
almond in center o f each square. Keeping al
mond in center, roll caramel over almond,
forming a roll. Wrap caramels in waxed or
glassine paper. About 2 doz. caramels
Note: See Sugar Cookie variations (page 65)
for other Christmas cookie suggestions, such
as Standing Turkey or Tree Cookies, Frosted
Christmas Trees, Holiday Sugar Cookies and
Place Cards. For Christmas Tree Cake, see
recipe on page 21 and center color photo.
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56
Wassail Bowl
Wassail, traditionally a drink for the holiday
season, is served hot. Our recipe is made with
cider; however, ale, sherry or Madeira wine may
be substituted.
For Baked Apples—Butter two baking dishesand insides of covers.
Wash and core
12 small, firm baking apples (such as
Jonathans)
Core by inserting corer in stem end ; cut
toward blossom end, pushing halfway into
apple. Remove corer and insert in opposite
end. Make a complete turn with corer in both
ends. Remove all the core. Pare about 1-in.
strip of peel at the stem end of each apple.
Arrange apples in baking dishes, pared sides
up. Fill each with 2 to 3 teaspoons of a mix
ture of 3
A cup firmly packed brown sugar3
A teaspoon nutmeg3
A teaspoon cinnamon
and top each with one-half teaspoon of
2 tablespoons butter or margarine
Combine in a saucepan and bring to boiling
1 cup sugar1 cup water
Pour over apples in baking dish.
Cover and bake at 350°F 30 to 40 min., or
until tender when pierced with a fork. Baste
every 5 min. for first 15 min., and then every
15 min.
For Wassail—Stir together in saucepan
2 cups water
1 tablespoon ginger
1 tablespoon nutmeg
6 whole cloves6 whole allspice
2 2-in. sticks cinnamon
Cover and bring to boiling; boil for 10 min.
Combine in 6-qt. saucepan
1 gal. apple cider
3 cups sugar
1Vi cups firmly packed brown sugar
Simmer over low heat, stirring frequently. Stir
in water-spice mixture and continue cooking
5 to 10 min.
Meanwhile, beat until very thick and lemon-
colored
12 egg yolks
Beat until rounded peaks are formed
12 egg whites
Slide beaten egg whites into punch bowl. Pour
beaten egg yolks over egg whites. Fold (page
4) together. Add the hot mixture very slowly,
stirring constantly. Stir in
1 cup brandyFloat Baked Apples in hot beverage. Serve hot.
About 50 servings
Note: For a Hot Cider Punch, omit Baked
Apples, egg yolks and egg whites.
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basic recipesSauces, pastry, rolls, cookies, beverages—all are part of
every holiday. In this section, these basic recipes can be found
easily when you set out to prepare your festive meals.
Stewed Chicken
Set out a kettle having a tight-fitting cover.
Clean
1 slewing chicken, 4- to 5-lbs., ready-
to-cook weight
(If frozen, thaw acco rding to directions onpackage.) Disjoint and cut into serving-size
pieces. Rinse and pat chicken pieces and giblets.
Refrigerate the liver.
Place chicken, gizzard, heart and neck into
kettle and add
Hoi water to barely cover
Add to water
2 teaspoons salt
1 Vi teaspoons monosodium glutamate
1 small onion3 sprigs parsley
2 3-in. pieces celery with leaves
1 bay leaf
2 or 3 peppercorns
Bring to boiling. Remo ve foam. Cover kettle
tightly and simmer chicken 2 to 3 hrs., or
until tender. Skim foam as necessary. During
last 15 min . o f cooking time, add liver to
kettle. Chicken is done when thickest part of
drumstick is easily pierced with a fork.
Remove chicken and giblets from broth. Cool
chicken slightly and remove skin. Remove
meat from bones.- Cut meat into pi eces as
directed in recipes. Strain broth and cool
slightly. Remove fat that rises to surface.
Refrigerate fat and use in other recipes, such
as Gravy (page 58 ). Unless using meat and
broth immediately, cool, cover and refrigerate.
6 to 8 servings
Note: Giblets and neck may be cooked without
the chicken. Follow Stewed Chicken recipe
using one-half the water and seasonings, withthe exception of salt and monosodium gluta
mate. Use only Vi teaspoon salt and M tea
spoon mon oso diu m glutamate. Simm er V /2X0
1 X A hrs., or until gizzard is tender when
pierced with a fork.
Panbroiled Bacon
Cooking at one time only as many slices as
will lie flat in skillet, place in a large cold
skillet
Vi lb. bacon slices
Cook slowly, over low heat, turning bacon
frequently . Pour off fat as it collects. W hen
•bacon is evenly crisped and browned, remove
from skillet and drain on absorbent paper.
Keep hot. * 10 to 12 slices
57
" •
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58
Garnishes
CARROT CURLS—Cut tender, cleaned carrots
into halves lengthwise. Using a vegetable
parer, shave into paper-thin strips. Wrap strip
around finger. Fasten with wooden pick and
chill in bowl of ice and water until curled.
Drain and remove picks before serving.
DOUBLE CELERY CURLS—Cut tender, cleane d
celery into to 3-in. lengths. Slit each into
narrow parallel strips from both ends almost
to center. Put into bowl of ice and water until
celery is curled. Drain before serving.
RADISH FANS—Wash firm red or white
radishes. On each, leave a bit of stem and a
fresh leaf or two for garnish. Cut thin length
wise slices almost to end. Chill in bowl of iceand water until slices spread apart. Drain
before serving.
STUFFED CELERY—Stuffshort lengths o f clean,
tender celery with: mixture of Blue cheese and
cream, grated Cheddar cheese and cream, or
any cheese spread; mashed avocado seasoned
with lemon juice, grated onion and salt; or
use any favorite canape spread.
Gravy
• Base Recipe
Method 1—Remove roasted meat or poultry
from roasting pan. Leaving brown residue in
pan, pour into bowlDrippings
Allow fat to rise to surface ; skim off fat and
reserve. Remaining drippings are meat juices!!*'
which should be used as part of the liquid in
gravy.
Measure into roasting pan
3 tablespoons fat
Blend in until smooth
3 tablespoons flour
VA teaspoon salt
VB teaspoon pepper
Stirring constantly, heat until mixture bubbles.
Brown slightly if desired. Remove from heat
and slowly blend in, stirring constantly and
vigorously
2 cups liquid, warm or cool (drippings,
water, quick broth, page 4, or
milk)
Return to heat and cook rapidly, stirring con
stantly, until sauce thickens. Cook 1 to 2 min.
longer. While stirring, scrape bottom and
sides of pan to blend in brown residue.
Serve hot with meat or poultry.
6 to 8 servings
Note: Other fats may be melted in skillet and
blended with flour if pan drippings are not
available.
Method 2—Bring to boi ling
2 cups chicken or meat broth (from
which the fat has been skimmed)
Drippings from roasted meats may be substi
tuted fo r part of broth; if necessary, add milk
or water to drippings to make 2 cups liquid.
Meanwhile, put into a 1-pt. screw-top jar
Vi cup water
Sprinkle evenly over water
VA cup flour
Cover jar tightly; shake until well blended.
Stirring broth or liquid constantly, slowly pour
one half of the flour-water mix ture into broth .
Bring to boiling. Gradually add only enough
remaining flour-water mix ture for consis ten cy
desired; bring to boil ing after each add ition.
Season with
VA teaspoon salt
Vi teaspoon pepper
Vi teaspoon monosodium glutamate
Cook gravy 3 to 5 min. longer.
—Giblet Gravy (See center color photo)
Follow Method 1 or 2 of AiJiecipe. Use chicken
or giblet broth. Add eoofced chopped giblets
(see Stewed Chicken, page 57) to completed
gravy and bring to boiling to thoroughly heat
giblets. 4Uk 'J
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Medium White Sauce
A Base Recipe
Melt over low heat in a saucepan
2 tablespoons butter or margarine
Blend in
2 tablespoons flour
Vi teaspoon salt
Vi teaspoon monosodium glutamate
Few grains pepper
Heat until mixture bubbles. Remove from
heat. Add gradually, stirring in
1 cup milkCook rapidly, stirring constantly, until sauce
thickens. Cook 1 to 2 min. longer.
Use sauce as base for gravies, scalloped and
creamed dishes, for topping cooked vege
tables, fish, eggs and meat. About 1 cup sauce
—Thin White Sauce
Follow A Rec ipe using 1 tablespoon flour and
1 tablespoon butter or margarine. Use as base
for cream soups.
—Thick White Sauce
Follow A Recipe using 3 to 4 tablespoons flour
and 3 to 4 tablespoons butter or margarine.
Use for prepara tion o f souffles and croquettes.
—Tomato Sauce
Follow A Recipe. Add 1 tablespoon chopped
onion to the butter or margarine before add
ing flour mixture and cook until onion is
transparent. Substitute tomato juice for milk.
Stir in 1 teaspoon Worcestershire sauce.
—Cheese Sauce
Follow A Recipe. When sauce is thickened,
remove from heat and cool a few mome nts. Add
% cup (3 oz.) grated Cheddar cheese all
at one time. Stir until cheese is melted. Pour
into serving dish; sprinkle paprika over top.
59
Whipped Potatoes
A Base Recipe
Wash, pare and cook covered in boiling salted
water to cover
6 medium-size (about 2 lbs.) potatoes,
cut in halves
Cook about 20 min., or until tender when
pierced with a fork. Drain.
To dry potatoes, shake pan over low heat. To
heat potato masher, food mill or ricer and a
mixing bowl, scald them with boiling water.
Mash or rice potatoes thoroughly. Whip in
until potatoes are fluffy
3 tablespoons butter or margarine
Vb to Vb cup hot milk or cream (adding
gradually)and a mixture of
1 teaspoon salt
Vi teaspoon monosodium glutamate
Vb teaspoon white pepper
Whip potatoes until light and fluffy. If neces
sary, keep potatoes hot over simmering water
and cover with folded towel until ready to
serve. Serve with Giblet Gravy (page 58) .
About 6 servings
—Duchess Potatoes
Follow A Recipe. Beat in 2 egg yolks (or 1
whole egg for softer mixture). Spoon potatoes
into small mounds on greased baking sheet or
force through a pastry bag and a No. 7 star
tube, into spiral-shape servings. Brush with
melted butter. Bake at 450°F about 10 min.,
or until browned.
Duchess Potatoes with Broiled Ground Beef, Tomatoes and Onions
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TWISTS (second from left) —Roll dough M in. thick.
Cut into 6x%-in. strips. With hands, roll and
stretch into longer strips. Fold each strip in half
lengthwise; pinch ends. Twist; tuck ends under.
CLOVERLEAF ROLLS - W i t h hands, shape dough
into %-in. thick rolls. Cut off bits and form into
balls about M in. in diameter. Place three balls
in each muffin pan well (grease bottoms of wells).
CRESCENTS—Roll dough into 8-in. rounds, H in.
thick. Brush with melted butter or margarine.
Cut into wedges. Roll wedge from wide end.
Place on greased baking sheet. Curve ends.
(See center color photo)Yeast Rolls
A Base Recipe
So easy to make, these rolls are always winners.
Scald (page 4)
2 cups milk
Meanwhile, soften
2 pkgs. active dry yeast
in
Vx cup warm water, 110°F to 115°F
(Or if using compressed yeast, soften
2 cakes in Vi cup lukewarm water,80°F to 85°F.)
Let stand 5 to 10 min.
Meanwhile, put into a large bowl
Vi cup sugar
6 tablespoons shortening
2 teaspoons salt
Immediately pour scalded milk over ingredi
ents in bowl and stir until shortening is
melted. When lukewarm, blend in, beating
until smooth
1 cup sifted flour
Stir softened yeast and add, mixing well.
Measure
5 to 6 cups sifted flour
Add about one hal f of the flour to the yeast
mixture and beat until very smooth. Beat in
2 eggs, well beaten
SNAILS—Roll dough into rectangle M in. thick.
Cut off strips Vi in. wide and 4 to 5 in. long.
With hands, roll and stretch dough into longer
strips. Coil each strip around index finger.
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Then beat in enough remaining flour to make
a soft dough. Turn dough onto a lightly flouredsurface and let stand 5 to 10 min.
Knead (page 33 ). Fo rm d ough into a large ball
and place it in a greased, deep bowl. Turn
dough to bring greased surface to top. Cover
with waxed paper and towel and let stand in
warm place (about 80°F) until dough is '
doubled. Punch down with fist; pull edges of
dough in to center and turn dough completely
over in bowl.* Cover and let rise again until
nearly doubled. Punch down and turn dough
out onto lightly floured surface.
Follow suggestions for shaping rolls, using
amount needed for a single baking. Place rolls
on greased baking sheets. Brush with
Melted butter or margarine
If desired, sprinkle with poppy seed. Cover
with waxed paper and a towel and let rise
again 15 to 25 min., or until light.
Bake at 425°F 15 to 20 min.
4M to 5 doz. rolls
*Note: This doug h may be kept 3 days in the
refrigerator. Grease top of dough and cover.
Punch down occas ionally as it rises. Remove
amount needed for a single baking and return
remainder to refrigerator immediately. When
ready to use, shape rolls and let stand at
room temperature for 1 hr., or until light.
' : ;. z ;'
CLOTHESPINS—Roll dough into rectangleLA in.
thick. Cut 6xH-in. strips. With hands, roll and
stretch strips. Wrap around greased clothespins.
Tuck in ends. When baked, twist out clothespins.
FANTANS—Roll dough into rectangle . Ji in.
thick. Brush with melted butter or margarine.
Cut into 1-in. strips. Stack six or seven strips. Cut
stacks into lj^-in. sections. Place on end in wells.
BUTTERFLIES—Roll dough into a rectangle 6 in.
wide and M in. thick. Brush with melted butter
or margarine. Roll dough, starting with long side.
Cut into 2-in. pieces. Press with knife handle.
BOWKNOTS—Roll dough to Ji-in. thickness. Cut
oft" strips K in. wide and 4 to 5 in. long. With
hands, roll and stretch into longer strips. Twist
dough strips and tie into single or double knots.
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62
—Pecan Rolls
Follow A Recipe on page 60 to shaping process .
Lightly grease about 24 2A-in. muffin pan
wells. Set out 2 cups (about Yi lb.) pecan
halves. Coarsely chop 1 cup of the nuts; set
the nuts aside.
Melt l \i cups butter or margarine. Put about2 teaspoons melted butter in each muffin pan
well. Res erve remainder of melted butter.
Place the pecan halves in muffin pan wells,
arranging about 5 halves in each well. Set
muffin pans aside.
Mi x together the chop ped pecans, 2 cups
firmly packed brown sugar and VA table
spoons cinnamon.
Using one half of the yeast dough, roll it intoa rectangle Vi in. thick and about 24 in. long.
Brush dough with reserved melted butter and
sprinkle with brown sugar mixture.
Beginning with longer side, roll dough and
press edges to seal. Cut rol l into %,- to 1-in.
slices. Place slices, cut side down, in muf
fin pan wells. Brush with melted butter or
margarine. Let rise until doubled.
Bake at 350°F 25 to 30 min. Invert pans oncooling racks. Allow to stand a few sec onds
before lifting off pans. Cool, pecan side up.
—Parker House Rolls
Follow A Recipe to shaping process. Roll
dough 34 in. th ick . Brush with mel ted butter
or margarine. Cut with lightly floured ZA-in.
round cutter. Make a crease not quite in cen
ter o f roun d with handle of knife or woodenspoon. Fold top (smaller half of round) over
bottom. Press edges together at each end of
crease. Place rolls 1 in. apart on baking sheet.
—Eights
Follow recipe for Twists but "twist" only once
to make figure 8.
—Braids
Follow A Recipe to shaping process. Roll
dough into a rectangle 6 in. wide and X A in .
thick. Brush lightly with rnelted butter or
margarine. Cut into A-ia. wide strips. With
hands roll and stretch into longer strips.
Braid 3 strips together; tuck ends under braid.
—Curlicues
Follow A Recipe to shaping process. Roll
dough into a rectangle M in. thick. Cut into
5xM-in. strips. With hands, roll and stretch
into longer strips. Hold index finger upon
greased baking sheet and coil one-half of
dough strip around it; repeat for other half
of strip.
Pastry for 1-Crust Pie
A Base Recipe
Set out an 8- or 9-in. pie pan
Sift together
1 cup sifted flour
Vi teaspoon salt
Cut in with pastry blender or two knives until
pieces are size of small peas
Va cup lard, hydrogenated vegetable
shortening or all-purpose
shortening
Sprinkle gradually over mixture, a teaspoon
at a time, about
2Vi tablespoons cold waterMix lightly with fork after each addition. Add
only enough water to hold pastry together.
Work quick ly; do not ov erhandle. Shape in to
a ball and flatten on lightly floured surface.
Roll from center to edge into a round about
H in. thick and about 1 in. larger than over
all size of pan. With knife or spatula, loosen
pastry whenever sticking occurs; lift pastry
slightly and sprinkle flour underneath.
Loosen one half from board with spatula and
fold over other half. Loosen remaining part
and fold in quarters. Gently lay in pan and
unfold pastry, fitting it to the pan so that it
fs not stretched.
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Trim edge with scissors or sharp knife to
overlap Vi in. Fold extra pastry under at
edge and press edges together with a fork or
flute (page 4) . Thoroughly prick bottom and
sides of shell with a fork. (Omit pricking if
filling is to be baked in shell.)
Bake at 450°F 10 to 15 min., or until crustis light golden brown. Cool on cooling rack.
One 8- or 9-in. pastry shell
—10-in. Pastry Shell
Follow A Recipe. Increase flour to 13-6 cups,
shortening to Vi cup, salt to %. teaspooji and
water to about 3 tablespoons.
—Pastry for 2-Crust Pie
Double A Recipe. Divide pastry into halves
and shape into two balls. 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 pastrywith scissors or sharp knife around edge of
pan. Do not prick. Fill as desired.
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. Press edges together with a
fork or flute (page 4 ) .
Bake as directed for type of filling used.
—Pastry for Little Pies and Tarts
Follow A Recipe. Roll pastry V% in. thick and
cut about Vi in. larger than over-all size of
pans. Carefully fit rounds into pans without
stretching, fold excess pastry under at edge
and press together with a fork or flute (page 4 ) .
Prick bottom and sides of shell with fork.
(Omit pricking if filling is to be baked in
pastry shell.)
Bake at 450°F 8 to 10 min. , or until light
golden brown. Cool. Carefully remove pastry .
from pans. Three 6-in. pies, six iVi-in.
tarts or nine IVi-in. tarts • *
63
3 drops waterPlace in a bowl
VA cup sugar
Pressing and stirring with a teaspoon, work in,
a drop at a time, enough dissolved food coloring
for desired color. Put through fine sieve to
obtain even color. Vi cup sugar
Cinnamon Sugar
Mi x thoroughly
VA cup sugar
2 teaspoons cinnamon
Use to sugar doughnuts, cookies or toast.
Vi cup sugar
—Pastry Cut-Outs
Follow A Recipe. Roll pastry trimmings Vi in.
thick. Prepare in one of the ways listed below.
Prick with a fork.
Bake on an ungreased baking sheet at 450°F 10
to 15 min., or until lightly browned. Cool andarrange on baked pie or tarts.
Hatchets—Cut dough with a small hatchet-
shape cookie cutter or knife. Sprinkle handle
with red sugar (on this page).
Pumpkins—Cut dough with a knife following
waxed-paper pattern. Mark with a knife to form
ribs and sprinkle stem with green sugar
(on this page).
Other Fancy Shapes—Animals,hearts,sham-rocks, Santa Claus, stars, bells and witch cut
outs may also be made by using a cookie
cutter or a knife and a waxed-paper pattern.
Sprinkle cut-outs with colored sugar (on this
page) as desired.
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64
Sugar Cookies
• Base Recipe
Lightly grease cookie sheets.
Sift together and set aside
2 cups sifted flourVi teaspoon baking powder
VA teaspoon salt
VA teaspoon nutmeg
Cream until shortening is softened
% cup butter or margarine
1 Vi teaspoons 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
Stir in dry ingredients in fourths. Blend well.
Chill dough thorough ly in refrigerator (1 hr. ).
Remove amount of dough needed for a single
rolling and return remainder to refrigerator
immediately. Roll dough Y% in. thick on lightly
floured surface. Cut with floured cookie cutter.
Sprinkle with sugar.
Bake at 375°F about 10 min. Remove im
mediately to cooling racks to cool.
About 3 doz. cookies
—Sour-Cream SugarCookies
Follow A Recipe. Add X teaspoon baking
soda to dry ingredients. Omit nutmeg and 1
egg. Stir in dry ingredients alternately with H
cup thick sour cream.
Valentine Cookies
Doughnuts
About 20 min. before deep-frying, fill a deep
saucepan one-half to two-thirds full with
Hydrogenated vegetable shortening,
all-purpose shortening, lard or
cooking oil for deep-frying
Heat slowly to 365°F (page 4. When using
an automatic deep-fryer, follow manufactur
er's directions for amount of fat and timing.)
Sift together and set aside
4 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
Vi teaspoon nutmeg
Beat until thick and piled softly
2 eggsAdd gradually, beating thoroughly after each
addition
1 cup sugar
Mi x in
2 tablespoons melted shortening
1 tablespoon grated orange peel
(page 3)
Blend in dry ingredients alternately with
1 cup milk
Stir until well blended. Dough will be soft.If it seems very sticky, measure
Vi cup sifted flour
Add enough of this flour to make an easily
handled but soft dough. Save remainder of
flour for rolling process. Chill dough in re
frigerator for 1 hr.
Turn dough onto lightly floured surface.
Handling very lightly, roll dough Vi in. thick
and cut with a lightly floured doughnut cutter.
Deep-fry doughnuts and "ho les" in heated fat.
Deep-fry only as many doughnuts at one time
as will float uncrowded one layer deep in fat.
When doughnuts rise to surface, turn with
fork or tongs. Do not pierce. Turn dough
nuts often. Deep-fry 2 to 3 min., or until
lightly browned.
Drain doughnuts and "ho les" over fat for a
second before removing to absorbent paper.
Serve plain or shake 2 or 3 warm doughnuts
at a time in a plastic bag containing
Vi cup confectioners' or granulated
sugar
About 24 doughnuts plus "holes"
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—Standing Turkey or Tree Cookies
Follow A Recipe. Divide the dough into
halves. Cut one rolled portion with turkey- or
tree-shape cookie cutter or cut around waxed-
paper pattern with knife. Roll and cut remain
ing portion of dough with a 2-in. round scal
loped cutter. Bef ore baking, make an indenta
tion with spoon (as large as base of turkey or
tree cookie) in the center of each scalloped
cookie. Bake and cool cookies. Fill indentation
with While Velvet Frosting (page 66) andstand cookies upright in frosting.
—Valentine Cookies
Follow A Recipe. Cut heart-shape cookies of
three varying sizes. Use heart-shape cookie
cutter or cut around heart-shape waxed-paper
pattern with a sharp knife.
While cookies are baking, prepare While Velvet Frosting (page 66) . Place one half o f frost
ing in a bowl and tint pink with one or two
drops of red food coloring. Leave remainder
of frosting white.
Thinly spread white frosting on bottoms of
medium- and small-size cookie hearts. Place
on top of large cookies, forming stacks of 2 or
3 cookies, with smallest heart on top. Force
tinted frosting through a pastry bag and a
No. 2 or 3 decorating tube, forming a loopdesign around edge of cookies.
Force remaining white frosting through pastry
bag and No. 14 star tube around base of each
stacked cookie.
65
Coffee for Twenty(Steeped)
Thoroughly mix
Vi lb. coffee, regular grind
1 egg and crushed egg shell
Tie loosely in fine cheeseclo th or put into a
lightweight muslin bag. Put into a kettle with
1 gal. (16 cups) freshly drawn cold
water
Cover. Place over low heat and bring very
slowly to boiling. Boil 3 to 5 min. Taste to
test strength. Remove bag when coffee is de
sired strength. Cover kettle and let stand 10 to
15 min. over low heat without boiling.
, , _ 20 servings
—Frosted Christmas Trees
Follow A Recipe. Cut rolled dough with tree-
shape cookie cutter or use waxed-paper pattern.
Bake and cool cookies. Spread each tree with
Lemon Cream-Cheese Frosting (page 66).
Sprinkle red and green candies or sugar
around edge of cookie and tiny silver candyballs in center.
—Holiday Sugar Cookies
Follow A Recipe. Cut rolled dough with star,
hatchet, tree, heart or other shape cookie
cutter, depending upon holiday, or cut with
knife around waxed-paper patterns in decora
tive shapes. Decorate with White Velvet Frost
ing (page 66) tinted or white, silver shot, redor green candies or sugar.
For Christmas tree ornaments, make a small
hole in top end of each cookie before baking.
To hang on tree, run colored yarn or string
through hole.
—Place Cards
Follow A Recipe. Cut rolled dough into 3x2-in.
rectangles. Bake and cool cookies. Write
names on cookies with decorating frosting
forced through a pastry bag and a No. 2 or 3
decorating tube, and decorate edges. For a
base, slit a marshmallow or large gumdrop
halfway down the center so that cookie place
card will stand in it.
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White Velvet Frost
• Base Recipe
Cream until softened
VA cup butter or margarine
Add gradually, beating until smooth after each
addition
3 cups sifted confectioners' sugarFew grains salt
Mix in, in order
3 tablespoons milk or cream
1 egg yolk
1 VA teaspoons vanilla extract
Enough to frost sides and tops of
two 8- or 9-in. cake layers
—Brown Velvet Frosting
Follow A Recipe . Melt (page 4) and cool 2
sq. (2 oz.) chocolate; stir into frosting after
addition of egg yolk.
—-Chocolate Mocha Frosting
Follow A R eci pe. Decrease sugar to 2% cups;
sift with Vi cup cocoa. Substitute double-
strength coffee beverage for milk or cream.
—Creamy Orange Frosting
Follow A Recipe. Substitute orange juice for
milk or cream. Add 2 or 3 drops orange food
coloring. Sprinkle top of frosted cake with
grated orange peel (page 3 ) .
Seven-Minute Frosffh• Base Recipe
Combine and mix well in top i
1 Vi cups sugar
Vi cup water
1 tablespoon white corn sirup
Vs teaspoon salt
2 egg whites, unbeaten
Place over simmering water and immediately
beat with rotary beater 7 to 10 min., or until
mixture holds stiff peaks when beater is
slowly lifted upright.
Remove from heat and blend in <m
1 teaspoon vanilla extract
Enough to frost sides and tops
of two 9-in. cake layers
mouble boiler
e: Mixture may be tinted by gently stirring
e or more drops of food coloring.
—Seven-Minute Peppermint Frosting
Follow A Recipe . Fold in (page 4) Vi cup
finely crushed peppermint-stick candy and
about 2 drops red food coloring.
—Seven-Minute Chocolate Frosting
Melt (page 4) 3 sq. (3 oz.) chocolate and set
aside to cool . Follow A Reci pe . Fold in (page 4)
the cooled chocola te when mixture holds stiff
peaks.
FrostingConfectioners'
A Base Recipe
Combine
1 cup sifted confectioners' sugar
Vi teaspoon vanilla extract
Add just enough
Milk or cream
to make a frosting that will hold its shape
when forced through a pastry bag and tube. About 1 cup frosting
Note: Mixture may be tinted by stirring in one
or more drops of food coloring.
—Confectioners' Sugar Glaze
Follow A Rec ipe. Th in frosting to a spreading
consistency with additional milk or cream
(about 2 table spo ons). Drizzle over hot breadssuch as Stollen, sweet rolls or coffee cake.
Lemon Cream-Cheese Fro
Blend together •
AVi oz. softened cream cheese
2 teaspoorfHfemon juice
VA teaspooi^gjftited lemon peel (page 3)
Gradually blend in3% cups sifted confectioners' sugar
If frosting is too stiff to sprlad, blend in
Several drops mil* or cream
Enough to frost sides and tops
°f t wo 8-irt. round cake layers
. • T - J f or 8x8x2-in. layer cake
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Acorn Squash, Stuffed 47
Almond-Buttered Asparagus. 47
Almond-Buttered Broccol i . . .47
Almond-Filled Caramels 55
Almond Hard Sauce 52
Anchovy Canapes 5
Apple-Mince Pie 11
Apple Stuffing 13
Apple Stuffing for Poultry.. . 13
Apples, Caramel 41Apples in Sour Cream,
Herring and 6
Asparagus, Almond-Buttered.47
Bacon, Panbroiled 57
Baked Fillets 23
Baked Fish Steaks 23
Baked Stuffed Fish 23
Baking Powder Biscuits 20
Bananas, Broiled 10
Bavarian Cream, Strawberry. 22
Beans, Celebration Day 38
Beef, Standing Rib Roast o f . . 7
Bing Cherry Gelatin Salad... 15
Biscuit Hearts, Twin 20
Biscuits, Baking P o w d e r . . . . 20
Bite-Size Fruitcakes 51
Brandy Hard Sauce 52
Brandy Sauce 52
Broccoli, Almond-Buttered. .47
Broccoli, Onion-Buttered... .47
Broiled Bananas 10
Brown Velvet F r o s t i n g 6 6
Buns, Hot Cross 31
Buns, Saffron 31
Cake,Cherry Chocolate 15
Christmas Tree 21
4th of July Drum 15
Lamb 32
New Year' s Eve 12
Star 32
Sweetheart 20
Canapes, Anchovy 5
Canapes, Clam and Ch ee se .. . 5
Candied Yams 48
Caramel Apples 41
Caramels, Almond-Filled. . . . 55
Celebration Day Beans 38Celery Seed Dressing 49
Celery, Stuffed 58
Cheese Sauce .49Cherry,
Bing, Gelatin Salad.. .
Chocolate Cake > .
Pie, Washington
Sauce. . . .VVTricorns, Washington. .
Chicken,
Curried .10
in a Basket 37
Loaf, Elegant 18Maryland-Fried. . . • 37
Salad . 1 . . .19
Stewed 1 57
Chive Potatoes, Lemo^f- 25
Chocolate
Cake, Cherry 15
Mocha Frosl ng 66
Christmas Cini imon Stars. . 54
Christmas Trei Cake 21
Cider, Hot Spi :d 40
Cider Punch, ' may 40
Cinnamon Stai , Christmas. .54Cinnamon Sug r 63
Clam and Cheale Canapes. .. 5
Coconut Chiffon Pie 39
Coffee for Twenty (Steeped). 65
Colored Sugar 63
Confectioners' Sugar
Frosting 66
Glaze: . 66
Cooked Rice 27
Cooked Salad Dressing 19
CookiesFrosted Christmas Trees. . 65
Holiday Sugar 65
Sour-Cream Sugar 64
Springerle 54
Spritz 55
Standing Turkey or Tr ee .. 65
Sugar 64
Valentine 65
Corn
Bread Squares, Filled 14
Bread, Touch o ' Ba c o n . . . 14
Soup, Cream of 7
Sticks, Golden 14
Crab Nippies 6Crab Nippies, Creamed 6
Cranberry
Ice 53
Nog 12
Pot Roast 14
Sauce 45
Sauce, Spicy 45
Cream Filling, Pineapple.... 22
Cream of Corn Soup 7
Creamed Crab Nippies 6
Creamed Oysters and Turkey 47
Creamy Orange Frosting.... 66
Crispy Ham Bits 5Curried Chicken 10
Dark Plum Pudding 51
Doughnuts 64
Dressing, Celery Seed 49
Dublin Pineapple Salad 26
f JDuchess Potatoes 59
.Duckling, Roast . . 8
Dumplings 25
Easter Eggs 30
Eggnog 12
Pie 11
E g
S
s
Benedict . 31
Easter 30
Hard-Cooked 30
Poached;. . . . .3 0
Elegant Chicken Loaf 18
English Muffins 31
Fattigmand Bakkelse 54
Filled Corn Bread Squares... 14
Filling, Pineapple Cream.... 22
Fish, Baked Stuffed 23
Fish Steaks, Baked 23
4th of July Drum Cake 15
Franks, Goblin 40
French-Style Green Beans
and Onions 44
in Mustard Sauce 44
Fried Young Turkey 37Frosted Christmas T r e e s . . . . 65
Frostings 66
Fruitcake, Light 50
Fruitcakes, Bite-Size 51
Fruitcakes, Miniature 51
Fruit Wreath 48
Garlic Popcorn 7
Garnishes 58
Garnishes, Hallowe'en 40
Giblet Gravy 58
Goblin Franks 40
Golden Corn Sticks 14
Goose, Roast 46Gravy 58
Green Beans, French-Style,
and Onions 44
Herb-Buttered 44
in Mustard Sauce 44
Greengage Plum Ice 27
Green Goddess Salad 26
Hallowe'en Garnishes 40
Ham Bits, Crispy 5
Ham Slices, Stuffed 28
Ham, Spring Roast 28
Ham, Spring Roast Half 29
Hard-Cooked Eggs 30
Herb-Buttered Green Beans. . 44
Herb Stuffing 43
Herring and Apples in
Sour Cream 6
Herring Bits in Sour Cream. 6
Holiday Roll 17
Holiday Eggnog 12
Holiday Sugar Cookies 65
Hollandaise Sauce. 32
Hot Cross Buns 31
Hot Potato Salad 38
Hot Salmon Loaf 19Hot Shrimp Appetizer 6
Hot Spiced Cider 40
"ce, Cranberry 53
ce Cream Filled Cake Roll. . 17
ce Cream, Pumpkin 41
ce, Greengage Plum 27
ndividual Pumpkin P i e s . . . . 45
rish Stew 24
rish Stew with Dumplings. . 25
uly 4th Jelly Rolls 39
Lamb Cake 32
Lamb, Roast Leg of 29
Lamb Stew, Savory 24Lemon Cheese Frosting 66
Lemon-Chive Potatoes 25
Lemon Sauce 52
Light Fruitcake 50
Light Sponge Cake Roll 17
Lincoln Log 16
67
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Lobster Newburg inPastry Shells. 19
Lucky St. Pat-wiches 25Maitre d'H6tel Butter 23Maryland-Fried Chicken 37Medium Whi te Sauce 59Miniature Fruitcakes 51Muffins, English 31Mustard Sauce 44
New Year 's Eve Cake 12Onion-Buttered B r o c c o l i . . . . 47Orange Rice Stuffing 9Oyster Stew, Rich 8Oyster Stuffing 43Oysters, Creamed, andTurkey 47
Oysters, Scalloped 44Panbroiled Bacon 57Paper Frills 9Parker House Rolls 62Parsley New Potatoes 25Parsley Popcorn 7
PastryCut-Outs 63for Little Pies and Tarts... 63for 1-Crust Pie 62for 2-Crust Pie 63Shell, 10-in 63Shells, Lobster Newburg in 19
Pecan-Crusted SquashCasserole 46
Pecan Rolls 62Peppy Cocktail Sauce 6Persimmon
Mold 48
Poinsettia 48Star 49
Persimmons and Greens.... 49Pie,
Apple-Mince 11Coconut Chiffon 39Eggnog 11Individual Pumpkin 45Pumpkin 45Washington Cherry 17
Pineapple Cream Filling 22Pineapple Glaze 29Pineapple Rice Dessert 26Pineapple Salad, Dublin 26Place Cards 65Plum Ice, Greengage 27Plum Pudding, Dark 51Poached Eggs 30Pomegranate Mc ! 49Popcorn Balls 41Potato Salad 38Potato Salad, I c 38Potatoes,
Duchess 59
Pumpkin Ice Cream 41Pumpkin Pie 45Pumpkin Pies, Individual... 45Quick Cooking Rice 27Rhubarb-Strawberry Mold. . .21Rich Oyster Stew 8Rice,
Cooked 27Dessert, Pineapple 26
Quick Cooking 27Wild, with Mushrooms . . . 9Roast
Duckling 8Goose. 46Half Turkey 43Leg of Lamb 29Turkey 42
Rolls, Yeast 60Saffron Buns 31Salad,
Bing Cherry Gelatin 15Chicken 19
Dublin Pineapple . . . . . . . . 26Green Goddess 26Potato 38Potato, Hot 38
Salad Dressing, Cooked 19Salmon Loaf, Hot 19Sandwiches, Shamrock 25Sauce,
Almond Hard 52Brandy 52Brandy Hard 52Cheese 59Cherry 52
Cranberry 45Hollandaise 32Lemon 52Medium White 59Mustard . . .44Peppy Cocktail 6Spicy Cranberry 45Thick White 59Thin Whi te 59Tomato 59Vanilla 52
Savory Lamb Stew 24Scalloped Oysters 44
Seven-Minute Frosting 66Shamrock Sandwiches 25Shrimp
Appetizer, Hot 6Cocktail 6
Snails .. .. 60Soup, Cream of Corn 7Sour Cream, Herring Bits in. 6Sour-Cream Sugar Cookies. . 64Spareribs—Rail Splitter's
Roast 13
Standing Rib Roast of Beef. . 7Standing Turkey or
Tree Cookies " 65Star Cake (Pound Cake)... .32Stewed Chicken 57Stew,
Irish 24Irish, with Dumplings . . . .25Savory Lamb 24
Stollen 52Strawberry Bavarian Cream . 22Strawberry Mold, Rhubarb-.. 21Stuffed Acorn Squash 47Stuffed Ham Slices 28Stuffing,
Apple 13Apple, for Poultry 13for Half Turkey 43Herb 43Orange Rice 9Oyster 43
Sugar Cookies 64
Sweetened Whipped Cream.. 27Sweetheart Cake 20Tangy Cider Punch 40Thick White Sauce 59Thin White Sauce :59Tomato Sauce 59Touch o' Bacon Corn Bread. 14Turkey,
Creamed Oysters and 47Fried Young 37Roast 42Roast Half 43
Twin Biscuit Hearts 20
Valentine Cookies 65Vanilla Sauce 52Washington Cherry Pie 17Washington Cherry Tricorns 17Wassail Bowl 56Whipped Potatoes 59Whi te Velvet Frosting 66Wild Rice with Mushrooms .. 9Yams, Candied 48Yeast Rolls 60Yorkshire Pudding 7
General Information
Check-List for SuccessfulBakinp A. . . . . . . . . 33
How i'o Cook V i jB je s J . . 36How To Do It77^^M&: • 3Identification of WTIKB
Centei Color Pjuiofij?.-. . 3 6