February 28, 1955 Low Calorie Dinner, Salmon Loaf with Golden Sauce, Dieters Cooked Dressing, Angel Food Cake Deluxe

Low Calorie Dinner

Salmon Loaf with Golden Sauce

Green Vegetables 2

Lettuce with Dieters Cooked Dressing

Angel Food Cake

Salmon Loaf with Golden Sauce

(4 oz. serving -- 175 calories)

1 1/2 c. milk
1 slice bread
4 T. butter
1 pound canned salmon
2 eggs
1/2 t. salt

Heat milk, bread and butter in double boiler until creamy. Crush salmon remove bones and break meat apart. Beat eggs with salmon, salt, milk, bread, butter, stirring well. Bake in greased bread pan 350 degrees 1 hour. Serves 4 to 6.

Golden Sauce

1 c. milk
2 T. shortening
2 T. flour
1/2 t. salt
1/3 c. grated carrot

Make white sauce of milk, shortening, flour and salt. Add grated carrot. Serve over salmon loaf.

Dieters Cooked Dressing

2 t. dry mustard
1 t. salt
Dash of paprika
2 T. sugar
1/2 T. unflavored gelatin
4 t. cold water
3/4 c. hot water
1 T. butter
1 well beaten egg
1/4 c. cider vinegar

Mix mustard, salt, paprika and sugar. Soften gelatin in cold water. Add hot water to mustard mixture and stir until blended. Add softened gelatin and butter; stir until gelatin dissolves. Stir hot mixture slowly into beaten egg. Return to heat and cook, stirring constantly until mixture thickens. Remove from heat, stir in vinegar. Pour into jar and cool. Makes 1 1/4 cups. Total calories, 300; per tablespoon, 15.

Angel Food Cake Deluxe

1 2/3 c. egg whites
1 c. plus 2 T. cake flour
3/4 c. sugar
1/2 t. salt
1 1/2 t. cream of tartar
1 c. sugar
1 t. vanilla
3/4 t. almond extract

About 1 hour ahead set out egg whites so they will be at room temperature. Sift flour, measure, resift with the 3/4 c. granulated sugar 5 times.  Set aside to use later. Beat egg whites until foamy, add salt and cream of tartar; Beat until egg whites stand in stiff peaks. Beat in the 1 c. sugar. Add extracts. Fold in flour and sugar mixture, gradually sifting over the egg whites. Use a rubber scraper for folding. Push batter into an UNGREASED 10 inch tube pan. With spatula cut complete square through batter without removing spatula. This breaks large air bubbles. Bake in moderate oven 375 degrees for 35 to 40 minutes. Invert pan for about 1 hour or until cold. 105 calories per serving (1/16 of 10 inch cake).

February 25, 1955 Fish Sticks with Spanish Rice, Chocolate Almond Pie, Graham Cracker Crust

Fish Sticks with Spanish Rice

Arrange 1 package of frozen fish sticks on a baking sheet and follow directions on package for cooking. Serve on a platter with Spanish Rice.

Spanish Rice

1 onion, finely chopped
q green onion, finely chopped
1/4 c. diced celery
1/4 c. butter
2 c. cooked tomatoes
2 t. salt
1/8 t. pepper
3 c. cooked rice

Saute onion, pepper and celery in butter. Add tomatoes, salt and pepper and cook slowly for 15 minutes. Stir in cooked rice and heat through. Garnish with pepper rings and arrange on platter with fish sticks.

Tip: If desired you may use raw rice. Combine all ingredients as above using 1 c. raw rice instead of 3 c. cooked rice and 1 additional cup of liquid (water or tomatoes may be used). Cover and simmer for about an hour or until rice is tender. With this method it may be necessary to add more water near end of cooking period.

Chocolate Almond Pie

4 5-cent almond bars (Editor's note, roughly 6 oz. total)
16 marshmallows
1/2 c. milk
1/2 pt. whipping cream

Melt chocolate, marshmallows in milk in double boiler. Cool and when mixture begins to thicken fold in whipped cream. Pour mixture into graham cracker crust (8 inch). Chill.

Graham Cracker Crust

1/4 c. butter
3 T. sugar
1 c. graham cracker crumbs (about 12)

Melt butter, add sugar and crumbs. Pat into well greased 8" pie pan. Bake at 375 degrees for about 8 minutes. Cool thoroughly before adding filling.

February 24, 1955 Pastry Mix, Pecan Squares, Special Meat Loaf, French Fried Potatoes in the Oven

Pastry Mix

8 c. flour
1 T. salt
1 pound lard or vegetable shortening

Sift flour and salt, cut in lard or shortening as for pie crust until mixture resembles fine meal and some pieces of fat are the size of peas. Pack into tightly closed jar or can. Store in cool place or refrigerator.

To use pastry mix:

For 1 crust pie use 1 1/4 c. pastry mix and about 3 T. cold water.
For 2 crust pie use 2 1/2 c. pastry mix and about 5 T. cold water.

Note: If you are using vegetable shortening such as Fluffo you may have a richer pastry by using 7 c. of flour instead of 8 c.

Pecan Squares

2 1/2 c. pastry mix
5 T. water
1/4 c. sugar
1 c. dark corn syrup
3 eggs, well beaten
1/4 c. butter
1 t. vanilla
1 c. pecans, broken

Combine pastry mix with water. Turn out onto floured pastry cloth or board and roll to 1/8 inch thickness. Line a 9 x 9 x 1 1/2 inch pan with pastry, let pastry come up sides of pan. Flute the top edge. Combine sugar and syrup and cook to 230 degrees or until syrup spins a thread. Pour hot syrup slowly on eggs, beating constantly. Add butter, vanilla and nuts. Pour into pastry lined pan. Bake at 425 degrees for 30 minutes. Cut into squares; serve warm or cold, topped with whipped cream. These may be made a day ahead of time. Store in a cool place.

Special Meat Loaf

1/2 c. onion, chopped
3/4 c. celery, diced
1/4 c. butter
1/2 green pepper, chopped
1 T. salt
2 eggs
3 c. soft bread crumbs
1/2 c. water
2 pounds ground beef
1/2 c. tomato juice
2 T. butter, melted

Brown onions and celery in 1/4 c. butter or shortening. Combine with green pepper, salt, eggs, bread crumbs and water to make a stuffing. Add 1 1/2 c. of the stuffing to meat, mixing well. Pat out 1/2 of the meat mixture in loaf pan. Cover with remaining stuffing, then top with remaining meat mixture. Bake at 375 degrees for 1 1/2 hours. Baste two or three times during baking with tomato juice and butter which have been mixed together. Serves 10 to 12.

French Fried Potatoes in the Oven

Select one medium or large potato for each person to be served. Pare potatoes and cut them into strips. Place the strips in single layers in shallow pan, sprinkle with salt; pour 1/4 c. melted shortening over 8 prepared potatoes. Bake at 375 degrees (with meat loaf) for 40 to 45 minutes until golden brown. Serve piping hot.

February 23, 1955 Basic Beaten Batter "For Coffee Cakes", Crumble Coffee Cake, Apple Coffee Cake, Pan-Fried Liver, Farmers Favorite Potatoes

Basic Beaten Batter "For Coffee Cakes"

1 pk yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. sugar
1 t. salt
1/2 c. shortening
2 eggs
3 1/4 c. flour (about)
1/2 t. vanilla

Soften yeast in lukewarm water. Scald milk, add sugar, salt and shortening. Cool to lukewarm. Add 1 c. of flour and beat well. Add softened yeast, eggs and vanilla. Beat well. Add remaining flour to make a thick batter. Beat thoroughly until smooth. Cover and let rise until doubled (about 1 hour). Use as below to make 2 coffee cakes.

Coffee Cake No. 1. "Crumble Coffee Cake"

1/2 recipe Basic Beaten Batter
3 T. Milk
1/2 c. flour
1/4 c. dry bread crumbs
2 T. sugar
1/2 t. cinnamon

Spread 1/2 recipe Basic Beaten Batter into well greased 8 x 8 inch pan. Brush top with milk. Combine flour, bread crumbs, sugar, cinnamon and butter to make a crumb mixture, spread over top of dough. Let rise until doubled, about 45 minutes. Bake at 375 degrees 30 minutes.

Coffee Cake No. 2 "Apple Coffee Cake"

1/2 recipe Basic Beaten Batter
3 to 4 medium apples
2 T. butter
1/4 c. sugar
1 t. cinnamon

Spread 1/2 recipe of basic beaten batter into 9 inch layer pan. Peal and slice apples, arrange apple slices on top of batter, overlapping them in two circles. Brush with melted butter and sprinkle with mixture of cinnamon and sugar. Let rise until doubled about 45 minutes. Bake 375 degrees about 30 minutes.

Pan-Fried Liver

1 pound liver, sliced 1/2 inch thick
1/2 c. flour
1 t. salt
2 T. fat
1/8 t. pepper

Roll each slice of liver in flour, seasoned with salt and pepper. Melt fat in skillet. Brown liver on each side not over 2 minutes.

Tip: Avoid overcooking liver as this makes it hard and dry. Liver is rated high nutritionally, it is an excellent source of iron, copper, Vitamin A and B. Pork liver is lowest in price and just as good for you as high priced calves liver. DO NOT SCALD ANY KIND OF LIVER BEFORE COOKING.

Farmers Favorite Potatoes

1/4 c. shortening
1/4 c. finely cut onions
3 c. peeled, finely diced raw potatoes
2 T. Fat
1 t. salt
1/8 t. pepper
1/4 c. milk

Heat shortening in heavy skillet, add onions and saute until tender, but not brown, about 3 minutes. Put potatoes in mixing bowl, sprinkle flour, salt and pepper over potatoes and mix well. Add onions and milk. Heat remaining 2 T. fat in skillet, turn in potato mixture and press down with spatula. Cook over low heat 20 minutes, or until crisp and brown on bottom, turn potato mixture  and brown on the other side. Cook covered until the last 5 minutes or so of cooking. Serves 4.

February 22, 1955 Washington Cream Pie

Washington Cream Pie

The Cake:

1 c. cake flour
1/4 t. salt
5 eggs, slightly beaten
1/2 c. sugar
1/2 t. vanilla
1 T. butter

Sift flour, measure, and salt and sift together twice. Combine eggs and sugar, place over hot water; stir constantly until mixture is warm. Remove from water; beat until very light and thick, eggs should almost form a peak, add vanilla. Sift flour and salt over eggs, fold in carefully, add butter slowly, continuing to fold. Pour equal amounts into 2 greased and floured 9 inch pir pans. Bake at 400 degrees 12 to 15 minutes or until cake is golden brown. Turn out to cool. When cool, split each cake crosswise to form 2 layers. Spread with vanilla cream filling or if you prefer your favorite jam.

The Filling:

1/3 c. cornstartch
2/3 c. sugar
1/2 t. salt
2 1/2 c. milk, scalded
3 egg yolks, slightly beaten
1 t. vanilla

Mix cornstarch, sugar and salt. Gradually add milk, stirring constantly. Cook in double boiler until thick and smooth, cover and cook for about 5 minutes. Add small amount of mixture to egg yolks, stir into remaining hot mixture. Cook for 2 minutes, stirring. Cool; add vanilla. Enough for 2 Washington pies. Over top of each pie sprinkle confectioners sugar.

February 21, 1955 Doll Cake "For a Little Girl", Pineapple Upside Down Skillet Loaf, Lemon Meringue Pie

Doll Cake "For a Little Girl"

The Cake "Skirt of the Doll"

3/4 c. Fluffo
1 1/2 c. sugar
1 t. almond
1 t. vanilla
3 eggs
3 c. flour (sifted cake)
3 1/2 t. baking powder
1/2 t. salt
1 c. milk

 Cream shortening. add sugar gradually, cream together until fluffy. Beat in flavorings. Add eggs, one at a time, beating well after each addition. Stir together dry ingredients, add alternately with milk to shortening mixture. Pour batter into well greased  pyrex or metal bowl having a capacity of about 2 1/2 quarts. Bake at 300 degrees for 1 1/2 hours.

Frost cake with decorating frosting given on Home Cooking, Feb 10, 1955 with vegetable coloring if desired. Cut hole in top of cake, removing enough cake to insert small doll to the waist. Doll should be dressed to the waist with material to harmonize with skirt. If desired, you may dress doll entirely and wrap in aluminum foil or cellophane to the waist, so the doll can be inserted in cake without soiling the doll's dress. Mark ruffles around skirt with toothpick to use as a guide, then use Tube No. 27 to fill in ruffles. Make small roses to place on cake where two ruffles come together or use tube No. 96 to press out a rose bud.

Editor's note: Fluffo is a butter colored and flavored shortening, made under the brand name Crisco by Smucker Foods. It can be found in a yellow can, called Crisco Butter Flavored Shortening.

Pineapple Upside Down Skillet Loaf

A Recipe for Left-Over ham

2 T. Butter
1/4 c. brown sugar
4 slices pineapple
1 1/2 c. ground ham
2 eggs
1/2 c. dry bread crumbs
1/2 t. dry mustard
1 small onion, minced

Melt butter in 6 inch skillet, blend in brown sugar and arrange pineapple slices on the sugar as you would for upside down cake. Mix ham with eggs, bread crumbs, mustard and onion. Pat meat mixture on top of pineapple in the skillet and cover. Cook over low heat for 30 minutes. Remove from heat and allow to stand in the pan for 5 minutes before turning out on a serving platter -- upside down, of course. 4 servings.

Lemon Meringue Pie

"Using Clearjel as a thickener"

1 1/2 c. sugar
6 T. Clearjel
1/2 c. cold water
1 1/2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice

Measure sugar. Combine clear jel and cold water. Add boiling water and cook over direct heat, stirring constantly until very thick and smooth. Add sugar and cook for 2 minutes, stirring constantly. Beat egg yolks well, add a little of the hot mixture to egg yolks, then add to hot mixture, stirring constantly. Add lemon juice and rind and cook for several minutes, stirring constantly. Cool slightly. Pour into 9 inch baked pie shell. Top with meringue. Bake in hot oven 400 degrees for 5 minutes.


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, not dry. Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto warm filling, spread meringue to edge of crust.

September 23, 1955 Broiled Salmon, Trudy's Creamy Skillet Potatoes, Apple Pie

Menu

Broiled Salmon

Trudy's Creamy Skillet Potatoes

Tossed Salad

Apple Pie

Beverage

Broiled Salmon

2 pounds salmon steak
2 T. butter
1 T. lemon juice
1/4 t. salt
1 egg white
1/4 c. mayonnaise
1 T. chopped parsley
2 T. chopped pickle

Combine butter, lemon juice and salt. Brush over fish. Broil about 10 minutes on one side, turn. Brush over other side with butter mixture. Broil 5 minutes. Beat egg white until stiff, fold in mayonnaise, parsley and pickle. Spread over fish, broil until golden brown (about 2 minutes). Yield 4 to 5 servings.

Trudy's Creamy Skillet Potatoes

4 medium potatoes
2 T. butter
Salt and pepper
2/3 c. milk

Peel and dice potatoes, brown slightly in butter in skillet. Season with salt and pepper. Pour milk over all. Cook with cover on skillet slightly ajar, to keep milk from boiling over. Let simmer for 20 minutes until potatoes are tender and milk is thickened. If sauce becomes too thick add a little additional milk. Serves 4 to 5.

Apple Pie

"America's Favorite Desert"

Use master patry mix for double crust pie. Use 2 1/2 c. of mix and about 5 T. cold water, or use the standard pie crust recipe as listed below:


Standard Pie Crust:

2 c. flour
2/3 c. shortening
1 t. salt
5 T. cold water (about)

Sift flour with salt. Cut in shortening with pastry blender until mixture resembles coarse meal and some of the pieces of fat are the size of peas. Add cold water a little at a time, use just enough to hold mixture together.


Filling:

5 to 6 cups sliced apples
1/2 c. white sugar
1/2 c. brown sugar
3/4 t. cinnamon
1 T. flour
2 T. butter

Roll 1/2 the dough to about 1/8 inch thickness and line pie plate. Combine sugar, cinnamon and flour. Sprinkle 1/3 of sugar mixture on bottom crust. Add sliced apples. Sprinkle remaining sugar mixture on top of apples. Dot with butter. Roll out remaining pasty, making gashes or a design to allow escape of steam, place over apples. Seal edges of crust. Brush with light cream or milk. Bake at 450 degrees for 20 minutes, then reduce temperature to 350 for 30 minutes. Total baking time 50 minutes.

Good Pie Apples: Spys, Greenings, Twenty Ounce. Cortland, Rome Beauties.

February 14-19, 1955

The recipe sheet for February 14-19 is not in my collection. If you know of someone who has a copy, please leave a comment or email trudymcnall@gmail.com Thanks.

The next post will be on February 21.

February 11, 1955 Valentine Party for Children Creamed Chicken, Molded Fruit Salad, Butterscotch Sauce, Hot Fudge Sauce

Valentine Party for Children

Creamed Chicken on Buscuits

Buttered Peas     Molded Fruit Salad

Ice Cream - - Cookies

Milk

Creamed Chicken

6 T. butter or chicken fat
6 T. flour
1 t. salt
1/8 t. pepper
1 1/2 c. chicken broth
1 c. cream or top milk
1 1/2 c. cooked chicken, diced

Melt butter, blend in flour and seasonings. Stir in chicken broth and cream and cook, stirring constantly until thickened. Add chicken. Keep hot in double boiler. Serve over biscuits. Serves 6.

Molded Fruit Salad

(From Mrs. Lillian Foland, Henrietta, N.Y.)

1 pkg. lemon flavored gelatin
1 c. boiling water
1/2 c. creamed cottage cheese
1.2 c. heavy cream whipped or 1 c. whipped evaporated milk
1/2 c. nuts
1/2 c. quartered maraschino cherries
1 c. crushed pineapple, well drained

Dissolve gelatin in boiling water. Chill until partially set. Fold in remaining ingredients. Pour into individual molds (heart shaped if you have them). Chill until firm. Serves 6 to 8.

Butterscotch Sauce

1 1/2 c. brown sugar
1/3 c. butter
3/4 c. light corn syrup
1/8 t/ salt
1 c. light cream

Cook sugar, butter, corn syrup and salt together. Stir constantly until sugar is dissolved. Ad cream slowly, stirring and cook until syrup thickens, to a temperature of 228 degrees, which is just below the soft ball stage. Serve hot or cold over ice cream. Will keep indefinitely in covered container in refrigerator. To reheat, use double boiler.

Hot Fudge Sauce

3 squares chocolate
1 c. sugar
1 c. light corn syrup
1/2 t. vanilla
1/2 c. light cream
1/4 t. salt
2 T. butter

Combine all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly until mixture boils. Boil 3 minutes, stirring occasionally. add vanilla. Serve hot. Sauce may be stored in refrigerator. Reheat over boiling water.

February 10, 1955 Cookery Basics No. 7 Cake Decorating White Cake, Sweetheart Cake, Butter-Creame Icing (For Frosting and Decorating)

Cake Decorating - Cake No. 1 "Sweetheart"

White Cake

4 c. cake flour
4 t. baking powder
1 1/2 t. salt
1 c. shortening
2 c. sugar
6 egg whites
1 1/2 c. milk
2 t. vanilla

Sift flour, baking powder and salt. Cream shortening, add sugar and cream together until light and fluffy. Add egg whites, one at a time, beating well after each addition. Add dry ingredients alternately with milk. Add vanilla. Pour into 2 well greased and floured 9 inch square pans. Bake at 325 degrees for one hour.


Directions For Sweetheart Cake

Cut a heart shaped pattern from cardboard (about 8 inches wide). Place on cake squares and cut out 2 perfect hearts. Place pattern beside one cake heart so edge overlaps and cut out piece of cake will interlock. Spread cut with frosting and cake hearts together.

Cut two 9" red cardboard hearts; tape together. Cover with cellophane (this keeps frosting from soaking cardboard). Place cakes on cardboard. Prepare frosting (below) and ice cake. Tint frosting pink for decorating. Cut edges from 6" paper doilies about 1 1/2 inch wide. Crinkle side cut; press gently into frosting around top and bottom for a ruffled look. Write "To My Love" with the plain tip of a decorating tube No. 2. Accent the lettering with dots of frosting made using this tip. Arrange frosting roses around the hearts about 1/2 inch in from edge of cake. Fill in between spaces with leaf tube No. 67. Use tube No. 96 to press out rose buds around base of cake.

Butter-Creame Icing (For Frosting and Decorating)

1.2 c. shortening
1/2 c. butter
4 egg whites, unbeaten
2 pounds confectioners sugar
2 t. vanilla

Cream shortening and butter together until light and fluffy. Add part of sugar, continue creaming until well blended. Add 2 of the egg whites and continue beating, add more sugar and egg whites alternately. Add vanilla. Continue beating after adding all of the sugar until very fluffy and smooth. This makes enough frosting for icing and decorating "Sweetheart Cake".

Note: If frosting is too soft if may be necessary to add a little additional  confectioners sugar for decorating. Sift confectioners sugar before using for lumps in sugar make decorating difficult.

February 9, 1955 Beef Vegetable Pinwheels, Cole Slaw, Chocolate Cake (Made with yeast), Boiled Frosting

Beef Vegetable Pinwheels

1 pound ground beef
1 1/2 t. salt
1/4 t. pepper
2 T. butter
1/2 c bread crumbs
2 T. milk
1 1/2 c. seasoned mashed potatoes
1 1/2 c. seasoned mashed peas
1/4 c. melted butter

Mix together all ingredients except potatoes, peas and the 1/4 c. butter. Place between 2 sheets of wax paper and press out or roll out with a rolling pin into a rectangular sheet about 1/2 inch thick. Remove top waxed paper and spread half of the surface with mashed potatoes. Spread the other half with peas. Roll the meat firmly, jelly roll fashion, starting at the potato end. Wrap in waxed paper and chill well. When ready to cook cut with a sharp knife into 1 inch slices. Place on broiler rack 3 to 4 inches below heat source. Brush with melted butter. Broil slowly about 10 minutes on each side.

Tip: Beef pinwheels may be baked. Place slices on well buttered baking pan. Brush tops with melted butter. Bake at 400 degrees for about 30 minutes.

Tip: Dinner menu: Tomato Boullion, Beef Pinwheels, Asparagus, Coleslaw, Chocolate Cake, Beverage

Cole Slaw

1 small head of cabbage
1/2 c. sour cream
2 T. vinegar
1/2 t. salt
1/4 t. black pepper
2 T. sugar
Paprika, or poppy, or caraway seeds

Wash, drain and chill cabbage; shred fine. To about 4 cups, add the combined cream, vinegar and seasonings. Toss with the cabbage. Sprinkle lightly with paprika or poppy, or caraway seeds. 4 to 6 servings.

Chocolate Cake (Made with yeast)

3/4 c. shortening
2 c. sugar
3 eggs
1 t. vanilla
2/3 c. cocoa, sifted
1 c. milk
3 c. cake flour
1/2 pk. dry yeast or 1/2 compressed yeast cake
1/4 c. lukewarm water
1 t. soda dissolved in 1/4 c. warm water

Cream shortening, add sugar and combine beating until very creamy, add eggs and mix well. Add vanilla and cocoa. Add milk and four alternately, mixing until smooth. Add yeast dissolved in 1/4 c. warm water. Let stand in mixing bowl, covered in refrigerator overnight. In the morning, dissolve soda in 1/4 c. warm water and add to cake mixture mixing well. Pour into greased and floured cake tins. This will make two 9 inch or two 19 inch layers. Bake at 350 degrees for 35 to 40 minutes.

Boiled Frosting

2 c. sugar
1/2 c. water
2 T. light corn syrup
2 egg whites
1 1/2 t. vanilla

Combine sugar, water and corn syrup. Cook constantly until mixture begine to boil; boil without stirring to a temperature of 242 degrees or until mixture spins a 6 to 8 inch thread. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until mixture holds its shape and loses its gloss.

Tip: If frosting is slow setting place bowl in boiling water and continue beating.

This frosting is like divinity candy, forms a crust on top.

February 8, 1955, Bravo Macaroni Squares, Cheese Sauce for Macaroni Squares, Pearl Tapioca Pudding, Meringue

Bravo Macaroni Squares

1 box Bravo 60 second macaroni
1/4 c. butter
1/4 c. flour
1 t. salt
1 1/2 c. milk
1/2 pound sliced frankfurters
3 T. butter
1/4 pound American cheese
Medium sized fresh tomatoes

Cook macaroni according to directions on package. Drain, pour into large bowl. Melt butter, add flour then milk a little at a time. Cook over medium heat until thick, stirring constantly, add salt. Pour sauce over macaroni; mix well. Saute frankfurters in butter for several minutes, add to macaroni with cheese cut into 1/4 inch cubes. Pour into wax paper lined square pan 8 x 8. Let stand at room temperature until cool and firm to touch. About 1/2 hour before serving time remove from pan, cut into 4 or 6 equal portions, place onto well greased baking sheet. Pour 1 T. of cheese sauce (below) over macaroni and place a slice of tomato over sauce, pour more sauce ove tomato. Bake at 400 degrees for 20 to 25 minutes. If not brown after 30 minutes, place under broiler for a few minutes. Wonderful for supper or luncheon. Serves 6.

Cheese Sauce for Macaroni Squares

2 T. Butter
2 T flour
1 c. milk
1/2 t. salt
1 c. cheese (American), grated

Melt butter, add flour, mix well, add milk a litter at a time and cook, stirring constantly until thick and smooth, ad salt and grated cheese. Continue to cook over low heat until cheese is melted.

Tip: Serve these squares with a green vegetable and salad. Serve extra cheese sauce separately. If sauce becomes too thick, thin it down with a little milk.

Pearl Tapioca Pudding

1/2 c. pearl tapioca
3 c. milk
1 1/2 T. butter
1 c. hot milk
2 egg yolks
1/3 c. sugar
1 T. grated lemon rind
1 1/2 GT. lemon juice
1/4 t. salt

Soak pearl tapioca in 3 c. milk for 12 hours. Cook after soaking in double boiler, stirring occasionally, until tapioca is soft. Stir in butter and hot milk. Beat egg yolks slightly, add sugar, lemon rind, juice and salt. Add these ingredients to the tapioca. Place in a greased baking dish. Bake at 325 degrees until pudding is firm, about 1 hour. Stir it once or twice. Cool slightly and if desired cover with a meringue. Bake with meringue at 300 degrees for 15 minutes.

Meringue

2 egg whites
4 T. sugar
1 t. vanilla

Beat egg whites until stiff, add sugar and continue beating until very stiff, add vanilla. Place on pudding and bake as above.

February 7, 1955 Basic Cookery No. 6 Bread Standard White Bread, Whole Wheat Bread

Standard White Bread

1 c. milk
3 T. sugar
2 1/2 t. salt
6 T. shortening
1 c. warm water
1 pkg or cake yeast, active dry or compressed
6 c. flour (about)

Scald milk, stir in sugar, salt and shortening, cool to lukewarm. Measure into bowl 1 c.warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups of the flour and beat until smooth. Stir in additional 3 cups of flour. Turn out onto floured board. Knead until smooth and elastic 8 to 10 minutes. Cover. Let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch down, turn out on board. Divide in half, let rest 15 to 20 minutes. Shape into loaves.  Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft until center is slightly higher than side of pan, about 1 hour. Bake in hot oven at 400 degrees about 50 minutes. Yield: 2 loaves.

Whole Wheat Bread

3/4 c. milk
3 T. sugar
4 t. salt
1/3 c. shortening
1/3 c. molasses
1 1/2 c. warm water
2 packages or cakes yeast active dry or compressed
4 1/2 c. whole wheat flour
2 c. white flour

Scald milk, stir in sugar, salt, shortening and molasses. Cool to lukewarm. Measure into bowl 1 1/2 c. warm water. Sprinkle or crumble yeast into water. Stir until dissolved. Stir in lukewarm milk mixture. Add 1/2 mixture of whole wheat and white flour. Beat until smooth. Stir in remaining flour mixture. Turn dough on lightly floured board. Knead until smooth and elastic. Placed in greased bowl; brush top with soft shortening. Cover. Let rise in place, free from draft, until doubled in bulk, about an hour and 15 minutes. Punch down and turn out on lightly floured board. Divide in half; shape into loaves. Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft, until center is slightly  than edge of pan, about 1 hour. Bake in hot oven 400 degrees F. about 50 minutes. Yield 2 loaves.


Bread Baking tips:

Temperature is important. Yeast is a living plant, too much heat can kill the action of the yeast. For best results dissolve active dry yeast in warm, not hot water, (105 degrees) and compressed yeast in lukewarm water (95 degrees). To test the temperature, drop a little water on the inside of your wrist. Warm, not hot water feels comfortably warm. Lukewarm water feels neither warm nor cold. Be sure milk is lukewarm before adding to the dissolved yeast.

Kneading is important: Kneading is the part of the process of mixing yeast dough during which the rough uneven texture of the dough changes to a smooth elastic ball. You can actually fell this change take place as you work the responsive dough with your hands. Kneading does these things:

1. Helps blend ingredients
2. Improves flavor
3. Develops the gluten which in turn develops good grain and texture

Rising of dough is important: Always grease the surface of the dough and cover bowl with a clean towel. set bowl in a warm place, free from draft until doubled in bulk. To test for double in bulk press two fingers deeply into the dough. If holes remain when fingers are withdrawn the dough has probably doubled in bulk. DOUGHS THAT ARE BUBBLY AND THAT COLLAPSE ARE OVER FERMENTED.

Shaping is important: The dough, ready for shaping, feels warm and is easy to handle. If any flour is needed on board, use it sparingly. After shaping dough is ready for second rising ina warm, cozy spot.

Baking is important. Have oven to temperature before putting bread in oven. Leave space between loaves for heat to circulate. To test for doneness, remove a pan from oven and tip the loaf out of the pan. Tap the bottom or sides of the loaf for a hollow sound.

Care after baking: Cool completely on a rack. The best method for storing is in the food freezer or refrigerator freezing compartment. Properly cooled bread, wrapped airtight in moisture-proof material and stored in the freezer will retain its moisture, remain free from mold and retain its freshness for several weeks. The next best method is in a ventilated breadbox at room temperature.

February 4, 1955 Griddlecakes (Pancakes), Biscuit Tortoni

Griddlecakes (Pancakes)

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

Sift flour; measure, add baking powder, salt and sugar, sift together. Combine egg, milk and melted shortening, pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Bake on a hot griddle. Makes 1 to 1 1/2 dozen cakes. Serve hot with butter and syrup.

Biscuit Tortoni

1 c. macaroon crumbs
3/4 c. top milk or light cream (editor's note: this was before homogenized milk)
1/4 c. sugar
1/8 t. salt
2 egg whites
1 c. heavy cream
1/2 t. vanilla
1/2 t. almond extract

Mix together 3/4 c. of the crumbs, top milk, sugar and salt, let stand 1 hour. Beat egg whites until stiff, beat cream until stiff, combine egg whites and whipped cream. Add this mixture gradually to the macaroon crumb mixture, add vanilla and almond. Pour into individual paper cups and sprinkle with remaining crumbs. Freeze until firm. Serves 6.

homogenized

Homogenized

Homogenized

Homogenized

Homogenized

Homogenized

February 3, 1955 Deep-Fat Fried Chicken (for a crowd), Fritter Batter, Applesauce Cake, Cabbage and Pineapple Salad, Cooked Salad Dressing

Deep-Fat Fried Chicken (for a crowd)

Use frying chicken legs, thighs, and breasts. Dip pieces of chicken in fritter batter. Lower gently into deep fat at 350 degrees, cook 10 minutes until browned. Drain on absorbent paper. Place pieces of chicken on rack in roasting pan. Cover and bake in moderate oven 325 degrees for about 1 hour or until tender. If you are cooking a large amount of chicken spread pieces in large dripping pan, cover with aluminum foil and bake as above.

Fritter Batter

1 c. flour
1/2 t. salt
1 egg slightly beaten
1 c. egg
1 T. shortening

 Sift flour and  salt. Combine beaten egg, milk and shortening; pour into flour mixture, stir until smooth.

Applesauce Cake

1/2 c. shortening
1 1/2 c. sugar
2 eggs
 c. thick applesauce
2 c. flour
1/4 t. salt
1 t. baking powder
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1 c. seeded raisins, chopped
1/2 c. nuts, chopped

Cream shortening and sugar, add eggs and beat well. Add applesauce, then sift dry ingredients. Beat until smooth, fold in raisins and nuts. Pour in batter, bake at 350 degrees for 50 minutes. This cake will remain moist for several days.

Cabbage and Pineapple Salad

2 c. shredded cabbage
1 c. crushed pineapple
Cooked salad dressing
1 T. lemon juice

Shred cabbage, crisp in ice water if necessary, drain well, drain pineapple thoroughly. Combine all ingredients with 1/3 c. of the salad dressing. Top with a dash of paprika. Serves 6.

Cooked Salad Dressing

2 T. flour
1 T. sugar
1 t. dry mustard
1 t. salt
Dash of cayenne
1 c. milk
2 egg yolks
1/3 c. vinegar or lemon juice

Mix flour, sugar, mustard, salt and cayenne in top of double boiler, stir in milk gradually. Cook over boiling water, stirring constantly until thickened. Stir a little of the thickened mixture into the slightly beaten egg yolks; add to the remaining hot mixture and cook over hot water for an additional2 minutes. Stir in vinegar or lemon juice. Chil. Makes 1 1/2 c.

February 2, 1955 Roast Beef with Yorkshire Pudding, Banana Cream Pie

Roast Beef with Yorkshire Pudding

Use beef roast (rib). The size will vary with the number to be serves. Place fat side up on rack in shallow pan. Use no cover and no water. Roast at 325 degrees 35 minutes per pound for rare beef, 40 minutes for medium and 45 for well done.

Yorkshire Pudding

(Yorkshire pudding is a favorite English accompaniment with roast beef. it is a thin batterlike popover baked in the meat drippings, cut into squares and served hot with the roast.)

1 c, flour
1 t. salt
2 eggs
1 c. milk

Combine the flour and salt. Beat eggs well, beat in milk. Combine the milk with flour and combine beating until mixture is smooth. Pour 1/2 c. of the meat drippings from the roasting pan into an 8 x 8 inch pan or you may use 6 large muffin pans. Heat pan in oven. Add pudding batter and bake at 450 degrees for 30 minutes until puffed and brown. The trick in making Yorkshire pudding is to have drippings, pan and oven hot so the batter puffs and gets crusty brown.

 Beef should be removed from the oven while baking the pudding. Put it in a warm place. Internal heat will continue cooking meat and it will be easier to slice.

Banana Cream Pie

1 c. sugar
1 1/2 T. cornstarch
1/2 t. salt
2 1/2 c. milk
3 egg yolks
1 t. vanilla
Sliced bananas
1 c. heavy cream
1 9-inch pie shell, baked

Combine sugar, cornstarch and salt, add milk. Cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in double boiler and cook for about 2 minutes, stirring constantly. Cool, add vanilla. Arrange sliced bananas in baked pie shell, add cream filling. Top with whipped cream.

February 1, 1955 Basic Cookery No. 5 Eggs Puffy Omelet, Scrambled Eggs, Poached Eggs

Puffy Omelet

4 eggs, separated
1/2 t. salt
Pinch of pepper
4 T. milk
1 T. shortening

Beat egg yolks, add seasonings with milk, beat whites until stiff but not dry. Place shortening in skillet; just as soon as shortening has melted reduce heat, be sure bottom and sides of skillet are well greased. Fold stiffly beaten egg whites into yolk mixture. Pour in omelet, spread evenly, cook slowly until omelet is set, omelet should puff up and should be firm on the bottom. Place pan in moderate oven 350 degrees and bake 10 to 12 minutes or until top is dry and does not retain an impression when lightly pressed with the finger. Cut about halfway down, across the center. Slip a narrow spatula under one half, then carefully loosen the omelet, and fold in half without breaking. Serve immediately with or without a sauce or a filling such as creamed chicken and mushrooms, creamed vegetable, jelly or jam, or broiled bacon strips.

Scrambled Eggs

6 eggs
1/2 c. cream
3/4 t. salt
1/8 t. pepper
3 T. butter

Beat eggs slightly; add milk and seasonings. Heat butter in double boiler; add egg mixture; cook over simmering--NOT BOILING--water, stirring frequently until eggs are thick and creamy. Serve at once. Eggs cooked this way have a creamy custardlike texture.

Poached Eggs

For best results eggs for poaching should be very fresh. If the egg whites appear thin and runny add a little vinegar (1 T. to 1 quart water). This helps to coagulate the whites.

Fill a skillet or shallow pan 2/3 full of water; add a dash of salt, bring to boiling point. Reduce heat. Break eggs into a cup before slipping one by one into the water. Water should cover the eggs. Cook eggs slowly below the boiling point. Cook about 3 minutes for soft eggs.