January 31, 1955 Meringue Shells, Cream of Tomato Soup, Johnny Cake

Meringue Shells

1/2 c. egg whites (about 4)
1 c. sugar
Pinch of salt
1/2 t. vanilla

Beat egg whites with salt and vanilla until VERY VERY STIFF. Add 2/3 c. of the sugar, a tablespoon at a time, continue beating until the mixture will hold its shape. Fold in remaining 1/3 c. of sugar. Grease cookie sheet and sprinkle with cornstarch, with a round cutter (about 3 inch) make impression over starch. For valentines day use a heart shape for the meringues, using your cookie press or use a pastry bag with number 5 tube. Bake in slow oven 250 degree for about 1 hour, turn heat off and leave meringues in oven for another hour. Meringues should not brown. Serve with a scoop of ice cream and strawberries. Makes 10 meringue shells.

Tip: For valentine's day tint meringue pink before shaping.

Cream of Tomato Soup

2 1/2 c. canned tomatoes
2 slices onion
1 bay leaf
1/4. t. pepper
1/8 t. cinnamon
1/8 t. cloves
2 T. butter
2 T. flour
2 c. milk

Combine tomatoes, onion and seasoning, simmer 10 minutes, strain. Make white sauce of butter, flour and milk. Just before serving, slowly add strained tomatoes to strained white sauce, stirring constantly. Serve at once. serves 6.

 Johnny Cake

1 c. flour
3 1/2 t. baking powder
1 t. salt
3 T. sugar
1 c. yellow cornmeal
1 egg, clightly beaten
1 c. milk
1/4 c. melted shortening

Sift flour, measure, add baking powder, salt and sugar, sift again. Add cornmeal, mix well. Combine egg, milk and melted shortening (slightly cooled), pour into flour mixture and stir just enough to moisten the dry ingredients. DO NOT BEAT. Turn into a greased square pan (8 x 8 x 2 inches). Bake at 425 degrees about 40 minutes. Cut into squares and serve hot.

January 28, 1955 Fish Fillets Amandine, Banana Cup Cakes

Fish Fillets Amandine

2 pounds frozen fish fillets (cod, haddock, perch, sole)
4 T. butter
Salt and pepper
1/2 c. water
2 T. butter
2 T. flour
1/2 c. milk
1/2 c. slivered, blanched toasted almonds

Thaw fish until you can separate the fillets. Melt butter in frying pan or skillet. Sprinkle fillets with salt and pepper, place in pan with butter. Add water, cover. Cover pan and let simmer about 10 minutes or until fish flakes easily with fork. Carefully remove fish to serving heat-proof platter. Cook liquid left in pan until reduced about 1/3. Cream together butter and flour, add with milk to liquid in pan. Let simmer, stirring frequently until thickened. Sprinkle almonds around fish. Pour sauce over fish. Brown quickly under broiler. Serve immediately. Serves 6.

Banana Cup Cakes

2 1/2 c. cake flour
2 t. baking powder
1/2 t. soda
1/4. t salt
1/2 c. butter
1 c. sugar
e eggs
1 t. vanilla
1 1/4 c. mashed ripe bananas
1/4 c. buttermilk

Sift flour, baking powder, soda and salt. Cream butter, add sugar and cream together until light. Add eggs one at a time and beat until very fluffy. Add vanilla. Add dry ingredients alternately with mashed bananas and buttermilk, mixing only until smooth. Place batter into cupcake pan with paper baking cups, bake at 375 degrees about 25 minutes. Fill cups 3/4 full. Sprinkle top with confectioners sugar. Makes about 16 cupcakes.

January 27, 1955 Corned Beef Hash, Waldorf Salad, Chocolate Roll

Corned Beef Hash

4 T. butter
2 c. corned beef, ground
3 c. cold boiled potatoes, ground
1 onion, ground
Salt and pepper to taste
1/2 c. rich milk

Melt butter in frying pan. Mix remaining ingredients. Spread mixture evenly in frying pan and cook over low heat. Shake frying pan occasionally. When hash is browned on bottom, fold like an omelet and turn onto a hot platter. Eggs (poached) may be served around and on top of hash. 6 servings.

Note: A 12-ounce can of corned beef may be substituted for cooked corned beef.

Waldorf Salad

2 c. diced unpeeled red apples
1 c. diced celery
1/2 c. chopped nuts
1 c. mayonnaise
1 T. pineapple or orange juice
1 bananas, sliced

Mix together apples, celery, nuts. Add mayonnaise that has been combined with fruit juice and sliced bananas. Arrange on salad greens, sprinkle lightly with paprika. Serves 4.

Chocolate Roll

4 eggs
3/4 c. sugar
1/2 c. flour
1/2 t. baking powder
1/4 t. salt
2 sq. chocolate
1 t. vanilla
2 T. sugar
1/4 t. baking soda
3 T. cold water
Confectioners sugar

Beat eggs until thick and lemon colored, add sugar and continue beating until very light. Sift flour, baking powder and salt. Blend into egg mixture. Mix together chocolate (melted and cooled), vanilla, 2 T. sugar, soda and water. Stir until well mixed. Fold quickly into egg batter. Turn into jelly roll pan (15 1/2 x 10 x 1") that has been greased, lined with wax paper and greased again. Bake 375 degrees 15 to 20 minutes or until cake just springs back when gently touched with finger. Remove from oven; loosen sides of cake and turn out onto towel sprinkled with confectioners sugar. Remove paper. Let stand 2 or 3 minutes. Trim crusts if necessary. Roll cake quickly beginning at narrow edge with a piece of waxed paper inside of roll. Wrap in towel and cool. Unroll cake, spread with shipped cream Filling or softened ice cream to within 1" of edge. Reroll cake. Sprinkle with confectioners sugar. Serves 6.

Whipped Cream Filling

1/2 t. gellatin
1 T. milk
1 c. heavy cream
1/4 c. sifted confectioners sugar
1/4 t. vanilla

Soften gelatin in milk. Dissolve over hot water. Whip cream until stiff. Fold in gelatin, confectioners sugar and flavoring into whipped cream.

January 26, 1955 Ground Meat Specialty--Chili Cheese Burger, Peg Zimmer's Lemon Sugar Cookies, Fattigman Bakkels

Ground Meat Specialty--Chili Cheese Burger

2 T. shortening
1 onion, chopped fine
1 clove garlic
1 green pepper
1 pound ground beef
2 T. flour
1 T. chili powder
1 t. salt
Dash of pepper
1 can tomatoes (No. 2 1/2) (editor's note, 1 pound, 13 oz. or 3 1/2 cups)
1/2 c. sharp cheese, grated

Melt shortening in skillet, add onion, garlic and green pepper, cook until onions are slightly browned. Add beef and cook until crumbly. Blend in flour, add remaining ingredients except cheese. Turn to low heat and cook covered for 30 minutes. Just before serving stir in cheese. Delicious on toast or toasted hamburg buns. Serves 4.

Peg Zimmer's Lemon Sugar Cookies

1/2 c. butter
1 c. sugar
1 egg
1 egg yolk
1 t. baking powder
1/2 t. salt
1/4 c. lemon juice
Grated rind of 1 lemon
1 1/2 c. flour

Cream butter, add sugar gradually and beat until well blended. Add egg and egg yolk and beat until smooth and creamy. Sift flour with baking powder and salt, add alternately with lemon juice, mix in grated rind. Drop by spoonfuls onto greased cookie sheet. Bake 350 degrees for 10 minutes. Sprinkle with white sugar while cookies are warm.

Peg says these cookies are not too rich, the kind children can eat after school. I agree.

Fattigman Bakkels

10 egg yolks
1 c. heavy cream
3/4 c. sugar
1/2 t. cardamon ground
2 egg whites
Flour

Combine egg yolks, heavy cream. sugar and cardamon. Beat egg whites and combine with first mixture. Add enough flour to make a soft dough. Roll out thin. Cut with a pastry wheel into diamonds. Make a lengthwise slit in center of each diamond. Pull one corner through slit. Fry in deep fat until golden brown. Drain on absorbant paper. Sprinkle with confectioners sugar if desired. Temperature of fat 375 degrees.

January 25, 1955 Basic Cookery No 4. By special request, Pastry with Lard. Recipe for One-Crust Pie, Pineapple Cream Pie,

Recipe for One-Crust Pie

3/4 t. salt
1 1/2 c. flour
1/2 c. lard
2 1/2 T. ice water (about)

Add salt to flour and sift into mixing bowl. Add lard which should be cold and firm, cutting in with a pastry blender until the mixture resembles coarse meal. Sprinkle with water over the surface of the flour and mix gently with a fork. Use only enough water to hold mixture together.

Trudy's Tips:

1. Be sure and sift flour before measuring.
2. Measure lard accurately, have lard at refrigerator temperature.
3. Use ice water and use water sparringly. A heavy hand with water has ruined many pie crusts.
4. There are many fine pastry makers who refuse to use anything but lard for pie crusts. Lard makes a fine flaky crust but make certain it is not rancid or strong flavored. Leaf lard is especially fine.

Other types of shortening also make excellent pie crusts. Try Planters Peanut Oil or one of the hydrogenated shortenings.

Pineapple Cream Pie

Repeat recipe by special request

1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar

Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is dissolved and custard coats a spoon. Stir constantly. Soften gelatin in cold water, add to hot custard, stir until completely melted. remove from heat, pour into bowl, add  well drained crushed pineapple. Beat egg whites until they cling to the bowl, add 1/2 c. sugar gradually. Pour egg whites into hot custard, fold over and over until well blended. Pour into a baked 9 inch pie shell. Refrigerate several hours before serving. Cover with whipped cream before serving.

How to Bake Single Pie Crust

Fit crust inside pie tin, crimp edges, prick liberally with tines of a fork. Place second pie pan, same size, inside. This weighs the dough down and prevents bubbling. Bake at 425 degrees for 12 to 15 minutes.

January 24, 1955 French Onion Soup, Baked Chicken Loaf with Tomato Sauce, How to Cook a Stewing Chicken, Oatmeal Refrigerator Cookies

French Onion Soup

4 T. butter
1/2 clove garlic, minced
5 large onions, pealed and sliced
2 T. flour
2 quarts chicken stock
1/2 c. dry white wine
Salt and pepper

Garnish:

24 small, thin slices French bread
Butter
Grated Parmesan cheese

Heat butter and garlic in large saucepan. Add onions and cook until golden brown, stirring frequently. Sprinkle flour over the onions. Add the stock and wine and let simmer for 15 minutes or until onions are tender. Let stand several hours before serving. Reheat and season. Butter the bread, spread with Parmesan cheese. Bake in the oven at 350 degrees for 10 minutes or until golden brown.

To serve: Pour soup in hot soup plates, float 3 pieces of bread in each plate. Pass grated Parmesan cheese.

Trudy's Tip: Make this hours or even days in advance. It improves with age.

You may substitute beef stock for chicken stock, or you may use beef or chicken consomme.

Baked Chicken Loaf with Tomato Sauce

4 c. cooked chicken, chopped
2 c. stale bread, in small cubes
1 c. finely chopped celery
1 c. chicken broth
1 c. milk
1/4 t. marjoram
1 can tomato soup
2 T. butter
1 4 oz. can of mushrooms

Mix chicken, bread, celery, chicken broth, milk and marjoram. Place in shallow glass baking dish, bake at 375 degrees for 40 minutes. For sauce combine soup, butter and mushrooms. Serve over slices of chicken.

How to Cook a Stewing Chicken

How much to buy? Usually from 3/4 to 1 c. of cooked lean meat may be obtained from each pound of ready-to-cook  cut-up chicken. The larger the bird, the greater proportion of meat to bone.

Cooing--Kettle Method. Place the pieces of chicken in kettle. Add 1/2 t. salt per pound of chicken. Add enough boiling water to come up halfway on the chicken. Add a stalk of celery with leaves and 2 bay leaves for flavor. Cover the kettle and let simmer (just below the boiling point) it is fork tender. Turn pieces so they cook evenly. Time 2 to 3 hours.

Oatmeal Refrigerator Cookies

1/2 c. flour
1/4 t. salt
1 t. baking powder
1 1/2 c. rolled oata
1/2 c. brown sugar
1/2 c. melted butter
2 T. boiling water

 Sift flour, salt and baking powder. Add rolled oats and brown sugar. Mix well. Add melted butter and boiling water and mix well. Form into 3 rolls. Wrap in wax paper, chill for several hours. Slice, bake at 350 degrees for about 20 minutes. Yield 3 dozen.

January 21, 1955 Seafood Imperial, Pineapple Glamor Cake, Pineapple Broiled Frosting

Seafood Imperial

6 T. green pepper, chopped
3 T. onion, chopped
1 c. celery, chopped
1 c. crabmeat
1 c. shrimp
1 c. mayonnaise
1/2 t. salt
1/4 t. pepper
Dash of Worcestershire sauce
1 c. crushed potato chips

Combine all ingredients except potato chips. Fill individual shells or ramekins or a well greased 8 x 8 inch pan. Sprinkle potato chips over top. Bake at 350 degrees for 25 to 30 minutes. Serve at once. Serves 6-7.

Pineapple Glamor Cake

1 3/4 c. flour
1/4 t. salt
2 1/4 t. baking powder
6 T. butter
1 c. sugar
2 t. sugar
2 t. vanilla
3/4 c. milk
2 eggs

Soft flour, baking powder and salt together 3 times. Cream butter, add sugar and cream together well. Add vanilla, then eggs, one at a time, and beat until very light and fluffy. Add sifted dry ingredients alternately with milk, beating ONLY until mixture is smooth. Pour into greased and floured 8 x 8 x 2 inch pan. Bake 350 degrees for 40 to 45 minutes.

Pineapple Broiled Frosting

(You might describe this frosting as a warm-hearted winter frosting, it's best served slightly warm. It is quick as a wink to make. Use it on the glamor cake or on your favorite plain cake recipe.)

1/4 c. butter
1/3 c. drained crushed pineapple
1/2 c. coconut
1/2 c. brown sugar
1/3 c. chopped walnuts

Heat butter, add pineapple and other ingredients. Blend well. Spread lightly on hot or cold cake. Place low under broiler and broil slowly until bubbly and lightly browned.

January 20, 1955 Rolled Stuffed Flank Steak, English Muffins

Rolled Stuffed Flank Steak

1 flank steak (1 1/2 to 2 lb.)
Salt and pepper
1/2 c. finely chopped onion
4 T. Planters Peanut Oil
1 c. bread cubes
1/2 c. chopped celery
1 t. poultry seasoning

Sprinkle steak with salt and pepper. Saute onion in oil until lightly browned. Add celery and poultry seasoning with bread cubes, mix together. Spread over steak. Roll steak crosswise and fasten edges together with skewers to hold in stiffing. Brown on all sides in small amount of fat in skillet. Add 1 c. water. Cover. Bake at 350 degrees for about 2 hours. Serves 5 to 6.

English Muffins

1 cake compressed yeast or 1 pk. active dry yeast.
1/4 c. lukewarm water
3/4 c. milk scalded
3/4 c. water
2 t. salt
3 T. melted shortening
1 T. sugar
4 c. flour (about)

Dissolve yeast in 1/4 c. warm water. Combine scalded milk and water. When lukewarm, add yeast, then add all other ingredients. Turn out onto a well floured pastry cloth and knead for several minutes. Placed in greased bowl, brush top with melted shortening, cover, let stand until double in bulk.  Roll out to 1/3 inch thickness. Let stand about 2 minutes. Cut out with a 4 inch cutter, being careful to cut way through the dough. Makes about 12 muffins large size or 14 smaller ones. Place cut muffins on a baking sheet well covered with cornmeal. Sprinkle more corn meal on top. Let rise for 30 minutes. Pick up carefully with a pancake turner and bake on an ungreased griddle on low heat for about 7 minutes on each side.

To serve: Split by pulling apart and toast on split side. Serve with pleanty of butter and strawberry jam for me. DELICIOUS--ummmmmm.  

January 19, 1955 Breaded Veal Cutlet, Lemon Meringue Pie

Breaded Veal Cutlet

2 pounds veal steak, cut 1/2 to 3/4 inch thick
salt and pepper
flour
1 egg, beaten
5 T. butter
1/2 c. sour cream
1/2 c. tomato puree
Fine dry bread or cracker crumbs

Remove bone from steak and cut into serving size pieces. Sprinkle with salt and pepper. Roll in flour, dip in beaten egg then in fine crumbs. Press the meat into the crumbs so they will adhere. Melt butter in large skillet. Saute the meat very slowly until nicely browned, cover and simmer until tender (about 30 minutes). You may need to add more butter if crumbs have absorbed all the butter in the pan. If you use a heavy skillet no liquid need be added. When meat is tender, remove to hot platter, add sour cream and tomato puree to skillet and blend well with any crumbs. Pour over meat to serve. Serve with boiled drained noodles to which you have added melted butter, a little grated Parmesan cheese and seasoned to taste. Sprinkle with a little chopped basil. Serves 4.

Lemon Meringue Pie

The all important crust:

2 c. flour
3/4 c. vegetable shortening
1 t. salt
5 - 5 1/2 T. ice water

Sift flour, measure, add salt, sift into mixing bowl. Cut in shortening until mixture resembles fine meal and some of the pieces of fat are the size of peas. Add water a little at a time. Just add enough to hold pastry together. Makes enough pastry for 2 single or one double crust pie.

The Lemon Filling:

1 1/2 c. sugar
4 T. cornstarch
5 T. flour
2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice
1 T. butter

Combine sugar, cornstarch and flour. Mix well. Add boiling water gradually. Cook over direct heat, stirring constantly until thick and smooth. Place over boiling water and cook covered for 5 minutes. Beat egg yolks slightly. Add a little of the hot mixture to the yolks, then add yolks to hot mixture. Cook one minute, stirring constantly. Remove from heat. Add lemon rinds, lemon juice and butter. Stir to blend. Pour into baked 9 inch pie shell. Top with meringue.

The Meringue:

4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/8 t. salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff but not dry.  Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto HOT filling. Spread to edges of crust. Bake in hot oven (400 degrees) for 5 minutes, or until slightly browned.

January 18, 1955 Basic Cookery Lesson No. 3 Biscuits Baking Powder Biscuits, Home Made Biscuit Mix

Baking Powder Biscuits

2 c. flour
4 t. baking powder
1 t. salt
4 T. shortening
3/4 c. milk

Sift flour, baking powder and salt. Cut in shortening use pastry blender until mixture has the appearance of fine meal. Leave some of the pieces of shortening the size of small peas. Add milk, stirring only enough to combine ingredients. Turn out onto floured pastry cloth, knead for about 1 minute. Roll out 1/2 inch thick. Cut with biscuit cutter. Bake 450 degrees 12 to14 minutes. Makes 12 large, 18 small biscuits.

Orange Biscuits

Follow biscuit recipe. After biscuits have been cut, press a small cube of sugar which has been dipped in orange juice into top of each biscuit.

Cheese Biscuits

Follow biscuit recipe, add 1/2 c. grated dry sharp cheese to flour and shortening mixture. Wonderful way to use up odds and ends of cheese.

Home Made Biscuit Mix

8 c. flour
1/4 c. baking powder
4 t. salt
2/3 c. dry milk
1 1/2 c. shortening

Sift dry ingredients. Cut in shortening until mixture resembles fine meal.Store in covered container. It is not necessary to refrigerate unless you use lard as shortening.

To use biscuit mix:

1 c. mix
1/4 c. water

Stir until blended. Proceed as for regular biscuits.

To make drop biscuits: Use regular  biscuit recipe but use 1 c. milk instead of 3/4 c.

To make shortcake or richer biscuits: Follow regular biscuit recipe, use 1/2 c. shortening instead of 4 T. and 2/3 c. milk instead of 3/4 c. Add 1 T. sugar to sifted dry ingredients.

Quick Cinnamon Rolls: Follow recipe for shortcake biscuits. Roll dough 1/4 inch thick into a rectangle about 7 x 16 inches. Spread with 1/4 c. softened butter. Mix 1/2 c. brown sugar with 1 t. cinnamon. Spread over buttered dough. Roll up as for jelly roll, starting at the wide side. Cit into 1 inch slices, place cut side down on greased baking sheet. Bake 425 degrees about 14 minutes. Serve hot.

January 17, 1955 Stuffed Pork Chops, Au Gratin Potatoes, Apple Nut Pudding

Oven meal

Stuffed Port Chops

Au Gratin Potatoes      Buttered Asperagrus

Apple Nut Pudding

Stuffed Pork Chops

 4 double loin pork chops
1/4 c. butter
1 c. (1/4 pound) chopped mushrooms (stems and caps)
1 1/2 c. soft bread crumbs
1/2 t. salt
1/8 t. pepper
1/8 t. thyme
2 T. chopped onion

Melt butter in frying pan, add onion and mushrooms, saute over medium heat about 5 minutes, stirring occasionally. Add bread crumbs which have been mixed with seasonings. Cook for about 1 minute to brown slightly.
 Have butcher cut pocket into each chop or do this yourself. Place stuffing in each pocket, secure with small skewers or toothpicks. Sear chops in a lightly oiled skillet, turn the chops carefully so you do not disturb the stuffing. Place in baking pan, roast uncovered at 350 degrees for 1 1/4 hours on until tender and nicely browned. Serves 4.

Au Gratin Potatoes

3 medium potatoes or 3 cups diced, cooked
2 T. butter
2 T. flour
1 1/2 c. milk
1/4 t. salt
1 c. grated process American cheese
1 T. prepared mustard

 Place cooked potatoes in greased baking dish about 7 x 11 inches. Melt butter, blend in flour. Add milk, cook over low heat until thick, stirring constantly. Remove from heat, add salt and half of the cheese. Stir until cheese melts. Pour sauce over potatoes; sprinkle remaining cheese over top. Bake in moderate oven with chops 350 degrees for 25 minutes or until golden brown and bubbly. Serves 4.

Apple Nut Pudding

from Mrs. E. B. Young, North Chili, N.Y.

3/4 c. sugar
1 egg, well beaten
1 1/2 c. flour
1/4 t. salt
1 t. baking powder
1 c. finely chopped tart apples
1/2 c. nut meats
1 t. vanilla

Gradually add sugar to well beaten egg, beating until sugar is dissolved. Add sifted dry ingredients. Fold in apples, nuts and vanilla. Pour into greased 8 x 8 inch pan. Bake 350 degrees for 40 minutes. Serve with whipped cream or ice cream. Serves 8.

January 14, 1955 Baked Halibut with Spanish Sauce, Dutch Apple Cake

Oven Meal

Baked Halibut with Spanish Sauce

Baked Potatoes      Frozen Vegetable

Dutch Apple Cake

Baked Halibut with Spanish Sauce

2 pounds frozen or fresh halibut
2 T. butter
1 T. onion, chopped
1/2 green pepper, chopped fine
1/4 c. chopped celery
1/2 t. salt
Dash of cayene pepper
1 3/4 c. cooked tomatoes

Heat butter in skillet, add onion, pepper and celery, saute until lightly browned. Add tomatoes and cook slowly until mixture is thickened. Place fish in well greased baking dish, pour sauce over fish, bake uncovered 375 degrees for about 1 hour. Serves 4-5.

Dutch Apple Cake

1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 T. sugar
1/4 c. shortening
1/2 c. milk
1 egg, well beaten
6 medium sized tart apples
2 T. brown sugar
1 t. cinnamon

Sift flour with salt, baking powder and sugar. Cut in shortening. Add milk to beaten egg. Stir into flour mixture to make a soft dough. Spread dough into well greased 7 x 11 pan. Arrange apples which have been cut into eighths, pointed sides down in parallel rows on dough. Mix sugar and cinnamon together and sprinkle over top. Bake at 400 degrees for 30 to 35 minute. Serve hot with Lemon Sauce.

Lemon Sauce

2/3 c. sugar
1 T. cornstarch
1 c. boiling water
1 T. lemon juice
1 t. grated lemon rind
2 T. butter
Pinch of salt

Mix cornstarch and sugar. Add to boiling water, stir over medium heat until thickened. Remove from heat, add lemon juice, rind, butter and salt. Serve hot over Dutch Apple Cake. Serves 8.

January 13, 1955 Chicken Paprika, Grandmother's Soft Molasses Cookies (Rolled)

Chicken Paprika

2 to 2 1/2 pound frying chicken or chicken parts
1/2 c. flour
1 t. salt
1/8 t. pepper
1/2 c. shortening
1/2 c. onoin, chopped
1 c. thick sour cream
1 T. paprika

Cut chicken in serving pieces. Mix flour, salt and pepper together. Roll chicken in seasoned flour. Heat shortening and brown chicken. Remove chicken, pour off all but 2 T. of the shortening. Add onion and cook over low heat until golden brown. Return chicken to skillet, add sour cream and sprinkle paprika over top. Cover. Cook over very low heat for 30 minutes or until chicken is tender. Serves 4.

Grandmother's Soft Molasses Cookies (Rolled)

1 c. sugar
1 c. shortening
1 c. molasses
3 eggs
1 T. vinegar
4 c. flour
2 t. soda
1 t. salt
1/2 t. cinnamon
1 t. ginger

Cream sugar and shortening. Add molasses, then eggs one at a time, beating well after each addition. Add vinegar and beat until mixture is light and foamy. Add sifted dry ingredients. Roll out 1/4 thick. Cut into large cookies. Sprinkle generously with sugar. Bake 375 degrees for 12 to 15 minutes.

January 13, 1954 Luscious Lemon Meringue Pie, Pot Luck Casserole

Luscious Lemon Meringue Pie

1 1/2 c. sugar
1/4 c. cornstarch
5 T. flour
2c. boiling water
1 T. butter
3 egg yolks, slightly beaten
6 T. lemon juice
3 egg whites
pinch of salt
1/8 cream of tartar
6 T. sugar

Mix 1 1/2 c. sugar, cornstarch and flour. Add water gradually, stirring constantly. Cook until thick and transparent. Add some of the hot mixture to the egg yolks. Combine the two and cook about 1 minute longer. Remove from heat. Add butter and lemon juice. Stir until well blended. Cool slightly. Pour filling into baked pie shell.

To make meringue: Beat egg whites with salt until foamy. Add cream of tartar and beat until stiff but not dry. Add sugar and continue beating until meringue is stiff but not dry.

Spread meringue on warm filling. Bake in hot oven 425 degrees F. for 4 to 4 1/2 minutes.

Pot Luck Casserole

1 pound ground beef
2 T. fat
1 onion, chopped
1 can cream of tomato soup
1 c. water
4 oz noodles (about 2 c.)
salt and pepper
1 can cream style corn
1 c. slised mushrooms, canned
1 c. shredded sharp cheese

Melt fat in skillet. Add onion and fry until lightly browned. Add meat and stir until beef is no longer pink. Add the tomato soup and water and uncooked noodles. Cook until noodles are tender, stirring often. Season to taste. Add corn and mushrooms and stir. Top with shredded cheese. Bake in a medium oven 350 degrees 45 minutes. Serves 6.

January 12, 1955 Lunchon Special Creamed Chip Beef on Toast, Mid-Winter Health Salad, An Appealing Apple Roll

Creamed Chip Beef on Toast

1/4 c. butter
6 T. flour
1/2 pound chipped beef
1 quart milk

Melt butter in skillet, add flour and stir until all particles of flour are lightly browned. Add chipped beef, torn into pieces. Stir until beef is well coated with flour mixture and lightly browned. Add milk, stirring to prevent lumping. Serve over toast. Serves 4.

Trudy's Tip: The browning of the flour makes this dish more appetizing than if made without browning.

Mid-Winter Health Salad

1 T. unflavored gelatin
1/4 c. cold water
1 egg yokl
1/2 t. salt
1 c. pineapple juice
1 T. lemon juice
12 c. evaporated milk, whipped
2 c. cabbage, shredded
1 c. pineapple tidbits
1/2 c. carrots, shredded
Lettuce or other greens
1/4 c. mayonnaise

Soak gelatin in cold water for 5 minutes. Beat egg yolk, add salt, pineapple juice and lemon juice. Place in saucepan and bring to a boil, stirring constantly. Remove from heat, add gelatin, stir until gelatin is dissolved. Chill. When gelatin has thickened, whip the evaporated milk and fold into the gelatin mixture. Pour into mold or molds. When firm, unmold onto lettuce leaf. Serve with mayonnaise. Serves 8.

To Whip Evaporated Milk:

Pour milk from can into freezing tray of refrigerator. Let stand until just about ready to freeze. Whip until stiff. Be sure bowl, milk and beaters are VERY, VERY cold.

An Appealing Apple Roll

1 c. sugar
1 c. water
2 c. apples, finely chopped

Boil sugar and water together for 5 minutes. Peel and chop apples.

Dough

1 c, flour
2 t. baking powder
1/2 t. salt
1 T. sugar
3 T. shortening
1/3 c. milk
1 t. cinnamon

Sift flour, baking powder, salt and sugar together. Cut into shortening. Add milk to make a soft dough. Roll out onto floured pastry cloth or board in rectangular shape to about 1/4 inch thickness. Spread chopped apples over dough, roll like jelly roll. Cut in 1 inch pieces, place cut side down in greased pan about 6 x 10 inches. Sprinkle with cinnamon, pour hot syrup over rolls. Bake 450 degrees or 20 to 25 minutes. serves 4-5.

January 11, 1955 Basic Cookery Lesson No. 2 Cheese Souffle, Cinnamon Coffee Cake

Cheese Souffle

1/4 c. butter
1/4 c. flour
1/2 t. salt
1 c. milk
1/2 pound sharp soft cheese
4 well-beaten egg yolks
4 stiffly beaten egg whites

Melt butter in top of double boiler, add flour and salt, blend. Add milk; stir until thick and smooth. Add sliced cheese, while cheese melts beat egg yolks. Gradually stir hot sauce into egg yolks. Return sauce to double boiler -- be sure water is not boiling. Let stand while beating egg whites. Fold cheese sauce into egg whites carefully. Pour unto ungreased 2 quart casserole. With spoon, trace a circle through mixture 1 inch from edge. This makes the crown. Bake in a slow oven 300 to 325 degrees 1 hour and 15 minutes. Serves 3 to 4. Serve immediately.

Cinnamon Coffee Cake

2 c. brown sugar
2 c. flour
1/2 c. butter
1 egg
1 c. buttermilk or sour milk
1 t. soda
1/4 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/4 t. nutmeg

Mix brown sugar, flour and butter together until crumbly, as for pie crust. Divide crumbs in half. Add well-beaten eggs, milk, soda and spices to half the mixture. Pour batter into greased and floured 9 inch square pan. Sprinkle remaining crumbs on top of batter. Bake at 375 degrees for 30 - 35 minutes.

January 10, 1955 Good Beef Stew, Tapioca Cream Pudding, Applesauce Bran Cookies

Good Beef Stew

1 pound boneless beef
1 t. salt
1/4 t. pepper
1/2 t. paprika
2 T. shortening
1 c. water
1 T Worcestershire sauce
1 t. Kitchen Bouquet
1 T. ketchup
4 medium potatoes, pared and cut into pieces
4 medium onions, peeled
4 medium carrots, peeled and cut into pieces
1/2 c. sliced celery

Cut meat into 4 - 6 pieces. Roll in blended salt, pepper, paprika and flour to coat each piece. Brown meat in shortening in heavy kettle. (If you do this in your deep fat fryer use a temperature of 375 degrees.) Add water and seasonings. Cover and simmer about 2 hours. Add prepared vegetables. Cover and cook for 30 minutes or until vegetables are tender. Serve piping hot. Serves 3 to 4.

Trudy's Tips

• Cuts suitable for stewing: Beef shoulder (chuck), Beef round (the less tender part of the round is often sold for stew. It is boneless, lean and fine flavored.) Neck beef needs longer cooking to make it tender, delicious flavor. Shank beef, this is coarse meat with considerable connective tissue. It is, however, lean and flavorful, it needs long cooking time to make it tender. Buy cuts without too much bone.
• In making stew, a good rule to follow is to allow 1 pound of boneless meat for 4 servings.
• Remember, stew is good reheated, make a double recipe and make a repeat appearence in a new form, for example, reheat in a casserole, top with rounds of biscuit dough. You may sprinkle shredded cheese and paprika over the biscuits. Bake in a hot oven 400 degrees 20 minutes until biscuits are brown.

Tapioca Cream Pudding

1 egg yolk
2 c. milk
3 T. quick cooking tapioca
3 T. sugar
1/8 t. salt
1 egg white
2 T. sugar
1/2 t. vanilla

Mix egg yolk with 2 T. of the milk. Place remaining milk in saucepan, add tapioca, sugar and salt. Heat slowly to boiling. Add egg yolk and cook until mixture thickens slightly, stirring frequently. Beat egg white until stiff, add sugar and beat until egg white holds a stiff peak. Pour hot mixture over beaten egg white. The hotter the tapioca mixture and the faster it is blended in the thicker the custard will be. Add vanilla. Cool. Stir once after 15 or 20 minutes.

Trudy's Tip: Serve topped with orange sections. Serves 4.

Applesauce Bran Cookies

1/2 c. shortening
1 c. sugar
1 egg
1 3/4 c. flour
1/2 t.salt
1 t. cinnemon
1/2 t. nutmeg
1/2 t. cloves
1 t. soda
1 c. sweetened applesauce
1 c. seedless raisins
1 c. All-Bran

Cream shortening and sugar together until light and fluffy. Add egg and mix well. Sift flour with salt and spices. Add soda to applesauce and combine well. Add applesauce mixture and dry ingredients to creamed mixture. Mix well. Add raisins and All-Bran last. Drop by teaspoonfuls on well greased cookie sheet, about 2 inches apart. Bake at 375 degrees for 12 to 15 minutes. Makes 3 dozen.

January 7, 1955 Trudy's Seafood Pie, Lemon Luscious Pie

Trudy's Seafood Pie

1/4 c. green pepper, chopped
2 T. onion, chopped
1/2 c. celery, chopped
1 c. mayonnaise
1 c. crabmeat
1 c. shrimp
1/2 t. salt
1/2 t. pepper
1/2 t. Worcestershire sauce
3/4 c. potato chips, crushed

Mix all ingredients together except potato chips. Fill individual shells or ramekins or spread in well greased 8 x 8 inch pan. Sprinkle potato chips over top. Bake at 350 degrees for 25 to 30 minutes. Serve at once. Serves 6.

Lemon Luscious Pie

4 T. lemon juice
4 T. water
25 marshmallows
3 egg yolks
1/4 t. salt
3 egg whites
9-inch baked pastry shell

Combine lemon juice and water. Add marshmallows which have been cut into small pieces. Cook over low heat until marshmallows have dissolved. Add beaten egg yolks. Cook over low heat until mixture is slightly thickened, stirring constantly. Cool. Add salt to egg whites, beat until stiff. Fold egg whites into marshmallow mixture. Pour into baked pastry shell. Chill into refrigerator. Serve with whipped cream or plain. Serves 6.

Trudy's Tip: To cut marshmallows, dip kitchen scissors in boiling water. The marshmallows will not stick to the hot metal. This is a delicate chiffon like pie, not too rich -- very good, I think.

January 6, 1955 Beef Stroganoff, Health Salad, French Dressing, Black Walnut Cake

Beef Stroganoff

1 pound round steak, sliced thin
1/4 c. flour
1/2 t. salt
1/8 t. pepper
1/4 c. shortening
1/2 c. onions, chopped
1 can (6 oz.) canned mushrooms pr 1 pint fresh
1 clove garlic, minced
1 c. thick sour cream
1 can condensed cream of tomato soup
1 T. Worcestershire sauce
1/4 t. Tabasco sauce
1 green pepper, diced
Bravo spagetti or noodles
Parmesan cheese

Cut meat in 3/4 inch cubes and dredge with flour seasoned with salt and pepper. Brown meat in hot shortening. Add onions, mushrooms and garlic. Combine cream, tomato soup, sauces and green pepper. Pour over meat. Cover. Cook on high heat until steaming, then reduce heat to simmer. Serve over spaghetti or noodles.  Sprinkle Parmesan cheese over top. Cooking time about 45 minutes. Serves 4.

Health Salad

2 c. shredded lettuce
1 1/2 c. orange sections
1 1/2 c. raw carrot, shredded
1/4 t. salt
1/4 c. French dressing

Place shredded lettuce on salad plate. Toss remaining ingredients together. Serve on shredded lettuce. Serves 4-5.

French Dressing

2 t. sugar
1 t. salt
1/8 t. paprika
2 T. vinegar
6 T. Planters Peanut Oil

Mix ingredients in order given. Shake well. Enough dressing for above salad.

Black Walnut Cake

(especially for Dave Kessler, WHAM)

1 1/2 c. brown sugar
1/2 c. shortening
 2 eggs
2 c. cake flour
1 t. baking powder
1/2 t. salt
1 c. thick sour milk or buttermilk
1 t. soda
1 t. vanilla
2/3 cups black walnuts, chopped

Cream sugar and shortening. Add eggs and beat well. Sift flour, baking powder and salt. Add dry ingredients and sour milk to which soda has been added to sugar and shortening. Add vanilla and black walnuts. Grease and flour two 8 inch square cake pans. Bake at 375 degrees 25 to 30 minutes.
remove from pans as soon as baked and cool on wire cake racks.

Trudy's Tip: I like this cake sprinkled with confectioners sugar or served with whipped cream.

 Editor's note: Dave Kessler was the news director at WHAM TV.

January 5, 1955 Stewed Chicken with Dumplings, Old Fashioned Soft Molasses Cookies

Stewed Chicken with Dumplings

4-5 pound plump hen, cut into serving size pieces
3 c. boiling water
2 t. salt
Dumplings

Cover chicken with boiling water, add salt. Simmer for 1 1/2 to 3 hours until chicken is tender. Just before serving, drop dumplings by teaspoonfuls onto the boiling broth, leave chicken in to help hold the dumplings in place. Cover lightly. Cook 12 minutes

Dumplings For Stews

1 1/2 c. flour
2 t. baking powder
3/4 t. salt
3/4 c. milk

Sift dry ingredients together. Add milk, stir only until well blended.

Trudy's Tips:

1. For an interesting vatiation, add 3 or 4 T. finely chopped parsley or chives to the sifted dry ingredients.
2. Dip your spoon first into the stew mixture then in dumpling batter. This will make the batter slide easily off the spoon.
3. DO NOT PEEK WHILE DUMPLINGS ARE COOKING. Serve at once Don't make dumplings if you aren't sure if the family will be on time for dinner.

Old Fashioned Soft Molasses Cookies

4 1/2 c. flour
 2 t. ginger
2 t. cinnamon
1/2 t. salt
3 t. baking soda
1 c, shortening
1 c. sugar
1 egg
1 c. Brer Rabbit molasses
1 c. cold coffee or water

Sift flour with sugar, cinnamon, salt and soda. Cream shortening and sugar, add egg and mix well. Stir in molasses. Add sifted dry ingredients alternately with flour mixture. Drop by teaspoonfuls on lightly greased baking sheets. Bake 425 degrees about 10 minutes. Yield 4 to 5 dozen.

Trudy's Tip: These cookies should be stored in a tightly covered cookie jar, and a few slices of bread should be placed with them to keep them soft.

January 4, 1955 Basic Cookery Lesson No. 1 Muffins Quick muffins

Today and every Tuesday for a time, I thought we might have some lessons in BASIC COOKERY. Let me know how you like this idea. Lesson One today is on muffins.

EVERY MONTH.............IS MUFFIN MONTH

Quick muffins

2 c. flour
3 t. baking powder
1 t. salt
2 T. sugar
1 egg, beaten
1 1/4 c. milk
1/3 c. Planter Peanut Oil

Combine dry ingredients in sifter and sift into a bowl. Make a well and add remaining ingredients. Stir only enough to dampen flour -- you WANT a lumpy batter. Fill greased muffin pans only 2/3 full. Bake in hot oven (400 F.) about 30 minutes.

YOUR MUFFIN CALENDAR

JANUARY: SWISS CHEESE MUFFINS. Mix 1 c. grated cheese with dry ingredients. Sprinlke tops with a few shavings of coarsely grated cheese.

FEBRUARY: BACON MUFFINS. Add 1/3 c. crushed bacon bits (cooked, drained and crushed).

MARCH: PINEAPPLE MUFFINS: Add 3/4 c. crushed, drained pineapple when stirring in milk.

APRIL: DATE MUFFINS.  Add 2/3 c. chopped dates, maybe a few nuts.

MAY: CHERRY MUFFINS. Add 1 c. pitted, chopped cherries. Increase sugar by 2 T. Fresh cherries may be used in May. Frozen or canned cherries may be used. Frozen cherries must me thawed. Frozen or canned cherries, well drained.

JUNE: BLACKBERRY MUFFINS. Increase sugar by 2 T. Sprinkle berries with 3 T. flour, just before filling muffin tins. Use 3/4 c. berries.

JULY: BLACKBERRY MUFFINS. Increase sugar to 1/2 c. for blueberry muffins are always sweet. Sprinkle 3/4 c. berries with 3 T. flour, stir in just before filling muffin tins.

AUGUST: BING CHERRIES. Seed, chop. Sprinkle with 3 T. flour. Add last. Use 3/4 c. chopped cherries.

SEPTEMBER: PEACHES, ripe this month. Peel, seed and chop, enough to make 2/3 c. Stir in with milk.

OCTOBER: CRANBERRY MUFFINS. Double sugar, add 1/2 c. whole fresh berries.

NOVEMBER: PECAN MUFFINS. Double sugar, add 2/3 c. chopped nuts. Sprinkle sugar and more nuts on top of muffins before baking. Sprinkle lightly with cinnamon when they come out of oven.

DECEMBER: SALAMI MUFFINS.  Tear 3 thin slices of salami into dime sized bits. Add to muffin batter. Result? A pleasant surprise in a month where all surprises are good ones.

A Very Special Muffin Recipe -- Good

2 c. flour
1 1/2 t. soda
1 t. salt
1/2 c. sugar
2 c. bran
2 eggs well beaten
1/4 c. buttermilk
1/4 c. melted shortening
4 c. thinly sliced ripe bananas (6 to 8)

Sift together flour, soda, salt and sugar. Add bran and mix well. Combine eggs, milk, shortening and bananas. Add to dry ingredients, mixing only enough to dampen the flour. Turn into well greased muffin pans. Bake at 375 degrees 30 to 35 minutes. Makes 16 large muffins.

Trudy's Tips:

1. Never over beat muffin batter, it makes tough muffins.
2. Remove muffins from pans immediately after baking.
3. Always serve muffins PIPING HOT.
4. If you bake muffins in advance you may pop them into the oven for 5 minutes before serving.
5. If you have a home freezer, bake muffins, cool, wrap in aluminum foil. When needed, place in oven frozen for about 30 minutes. They taste like freshly baked ones. Do not remove foil while heating.

January 3, 1955 Canadian Bacon with Scalloped Potatoes, Raisin Prune Torte

Canadian Bacon with Scalloped Potatoes

4 c. potatoes, sliced
3 T. flour
1 t. salt
1/8 t. pepper
8 slices Canadian Bacon (1/2 inch thick)
1/2 c. milk
1 can condensed cream of muchroom soup
1/2 c. buttered crumbs
3 T. butter

Wash, peel and thinly slice potatoes. Combine flour, salt and pepper. Put 4 slices Canadian Bacon in bottom of greased 2 quart casserole. Top with half of sliced potatoes. Sprinkle with half the flour mixture. Put remaining 4 slices of bacon on top of potatoes, next the remaining potatoes and sprinkle the remaining flour on top. Mix milk with mushroom soup. Pour over bacon and potato mixture. Top with crumbs and dots of butter. Bake covered for 1/2 hour, remove cover and bake for another 1/2 hour or until potatoes see, tender. Use temperature 375 degrees.

Trudy's Tip: This makes a fine one dish meal. You may substitute pork chops or thin slices of ham for the bacon. Serves 4.

Raisin Prune Torte

Crust:
1 c. flour
1 t. soda
1/2 t. salt
1 c. quick-cooking oatmeal
1/3 c. butter, melted
1/2 c. brown sugar
1/2 t. vanilla

Filling:
1 1/2 c. dried prunes, cooked and drained
2/3 c. sugar
2/3 c. seedless raisins
1 c. prune juice
1 t. lemon juice

Sift flour, soda and salt together. Add oatmeal. Combine butter with sugar and vanilla. Add to flour mixture. Press 1/2 of mixture firmly into bottom of 8 x 8 inch pan. Spread filling on bottom crust. (To make filling, pit prunes and chop. Combine sugar with raisins, prune juice and lemon juice. Cook over medium heat, stirring occasionally. Cool.) Sprinkle remaining crust mixture over top. Press crust lightly and around edges of pan to seal in fruit filling. Serve with soft custard. Bake at 376 degrees for 35 minutes. Serves 8.

Trudy's Tip: Bake this along with casserole dish. Children will love this eaten  as a cookie without sauce.

Editor's Note: 376 degrees is correct, per the recipe. 

Plain Custard Sauce

1/4 c. sugar
1 T. cornstarch
1/4 t. salt
2 c. milk
2 eggs
1 t. vanilla

Combine sugar, cornstarch and salt. Add milk gradually. Cook in double boiler, stirring constantly until slightly thickened. Beat eggs, add hot mixture gradually to some of the eggs, then return eggs to double boiler. Stir constantly until mixture coats a spoon. Cool, add vanilla. Chill. Pour over Raisin Prune Torte.