June 30, 1955 Teen Topics Pizzaburgers, Fudge Cake, Using Dry Skim Milk

Today we welcome to "Home Cooking" Sandra and Sharon Ash, twin daughters of Mr. and Mrs. Ralph Ash, Henrietta, N. Y. These 4-H teenagers are the County Champions in the 1955 Junior Foods Demonstration Contest and Blue Ribbon winners in a District Contest. They will demonstrate Boston Cream Pie.

Editor's Note: The Boston Cream Pie was published on August 5, 1955.

Picnic Menu Especially for Teen Agers

Pizzaburgers

Olives      Pickles

Scalloped Potatoes

Cole Slaw

Fudge Cake

Beverage

Pizzaburgers

Pizzaburgers are our suggestion for a Teen Time Picnic.They're first cousins of the Italian pizza much easier to prepare though. For the meat mixture combine 1 1/2 pounds ground beef with 1/4 c. chopped onion, 1 1/2 t. salt, 1/8 t. each pepper, thyme, basil, and oregano. Mix together well, form into 6 patties about 1" thick. Broil for 10 minutes on one side, turn and broil 5 minutes on other side. Use English muffins for base of pizzas, cut in half and arrange patties on muffins. Place a spoonful of tomato paste on each patty, sprinkle with grated American cheese and return to broiler for a few minutes until cheese is melted.

Fudge Cake

1/3 c. cocoa
1/3 c. water
1/3 c. butter
1 1/2 c sugar
2 eggs
2 c. cake flour or 1 3/4 c. all purpose flour
1 t. soda
1/2 t. salt
3/4 c. buttermilk
1 t. vanilla

Mix cocoa and water until well blended. Cream butter and sugar. Add eggs and beat until very creamy. Add sifted flour combined with soda and salt alternately with buttermilk combined with vanilla, mixing only until smooth. Add cocoa mixture last. Pour into greased and floured 9" square pan. Bake at 350 degrees for 35 to 40 minutes.


Note: Are you using dry skim milk? It is wonderful for scalloped potatoes. In liquifying use 3/4 c. of dry skim milk to 1 quart water. Add more milk to your family's diet by including extra dry skim milk in making sauces and the like. Dry skim milk requires very little storage space and will keep for several months in a cool dry place. Mix powder with dry ingredients, then add the water as you would fluid milk. Give dry milk a try in products such as beverages, soups, main dishes, baked foods and desserts.

June 29, 1955 A Buffet Supper Baked Chicken Salad, Feather Beds, Pecan Cinnamon Rolls, Snow Ball

A Buffet Supper

Baked Chicken Salad

Feather Beds      Tomato Salad      Potato chips

Snow Ball

Beverage

Baked Chicken Salad

From Mrs. Nelson Wickham, Albion, N. Y.

2 c. diced cooked chicken
1 c. diced celery
1/4 c. minced onion
3 hard cooked eggs, diced
1 c. mayonnaise
1 can cream of chicken soup, undiluted
1 1/2 c. crushed potato chips

Combine all ingredients except 1/2 c. of crushed potato chips reserved for top. Bake in greased casserole 400 degrees for 30 minutes.

Note: This recipe will serve 4 to 6. Double or triple if you are having more people.

Feather Beds

"A refrigerator roll -- the best ever."

1 3/4 c. scalded milk
1/2 c. sugar
1 T. salt
1/2 c. shortening
2 eggs, well beaten
1 c. mashed potatoes
2 yeast cakes
1/4. c. lukewarm water
7 c. flour

Mix scalded milk, sugar, salt and shortening, stir until shortening is melted, add well beaten eggs and mashed potatoes. When this is lukewarm add yeast cakes which have been dissolved in lukewarm water. Add 3 cups of the flour and beat 4 or 5 minutes. Stir in gradually the remaining 4 c. of flour. DO NOT KNEAD. The dough will be rather soft and sticky. Place in greased bowl, cover with wax paper and store in refrigerator to have on hand.

Pecan Cinnamon Rolls

Remove dough from refrigerator and let stand about 1 hour or until dough is at room temperature and begins to rise, it needs to be double in bulk. Letting it stand makes it easier to shape. Roll dough into rectangle, cover with melted butter, brown sugar and a little cinnamon. Roll like jelly roll and cut in 1" slices. Cover bottom of baking pan with softened butter, add brown sugar and pecan meats. Arrange slices of dough on top of nuts. Let rise until double in bulk and very light. Bake at 425 degrees 15 to 20 minutes.

Snow Ball

"A beautiful dessert, delicious too"

Serves 12 to 14

2 T. unflavored gelatin
4 T. cold water
1 c. boiling water
1 c. orange juice
Juice 1 lemon
1 c. granulated sugar
1/8 t. salt
1 pint heavy cream, whipped
1 small angel food cake
1 fresh coconut, grated or 2 c. macroon coconut
1/2 pint heavy cream

Dissolve gelatin in 4 T. cold water. Add boiling water, fruit juices, sugar and salt. Mix well. Put in refrigerator to chill. When partially jelled, add cream. Line mixing bowl with waxed paper. Put hand fulls of small cake pieces alternately with cream mixture until bowl is filled. Chill until firm. Turn onto large plate. Coat with whipped cream and coconut.

June 28, 1955 Lamb Chops "A Very Special Way", Julienne Glazed Carrots, Chocolate Crunch Pudding

Menu

Lamb Chops - Mint Sauce

Parsley Potatoes     Julienne Carrots

Chocolate Crunch Pudding

Lamb Chops "A Very Special Way"

4 rib or loin lamb chops

1 T. butter

2/3 c. dry bread crumbs, toasted

1 c. milk scalded

1/2 t. salt

Dash pepper

1/8 t. thyme

1/3 c. chopped onions

6 medium mushrooms, chopped fine

Melted butter

Saute lamb chops until brown on both sides. Remove from skillet and sprinkle with salt and pepper lightly. In drippings saute finely chopped onions and mushrooms for several minutes. Add the 1/2 t.salt, pepper and thyme. Pour milk over dry bread crumbs; mix until mixture looks like a thick custard. Add onion and mushrooms. Spread about 1 T. of this mixture on each chop forming a smooth dome with a wide spatula or dinner knife. Drizzle lightly with melted butter. Bake uncovered at 400 degrees for about 15 minutes, then broil 2 or 3 minutes.

Mint Sauce for Lamb

1/2 c. vinegar

4 T. powdered sugar

1/4 c. fresh mint leaves finely chopped

Heat vinegar and sugar. Put chopped mint in bowl, pour hot vinegar over leaves. Let stand at least one hour before using. DELICIOUS WITH ROAST LAMB.

Julienne Glazed Carrots

Scrape carrots if necessary, or simply wash them. Cut into uniform long narrow strips. Cook in covered pan in very small quantity of water, about 7 minutes. Drain, add 1 T. sugar for about each cup of carrots, you can guess at this. Cook over medium heat until carrots absorb sugar, brush with melted butter. Serve at once.

Chocolate Crunch Pudding

1 recipe pudding mix

2 1.2 c, boiling water

2 c. evaporated milk

1 t. vanilla

1/2 c. crushed peanut crunch

Add boiling water to pudding mix (see recipe on Basic Mix sheet). Stir until smooth, cook slowly until it begins to thicken, then add milk. Bring slowly to a boil and boil 3 minutes, stirring constantly. Add vanilla, chill, fold in peanut crunch. Serves 6 to 8.

Note: Peanut crunch is something new, available at Atlantic Supply. Try it sprinkled on top of sundaes or just plain over ice cream or on top of cake icings.

June 27, 1955 Baked Roast Beef Hash, Thick Brown Gravy for Hash, Fresh Peas, Strawberry Shortcake, Chocolate Chip Cookies, Milk Drinks The Youngsters Can Make, Strawberry Crush, Frosted Apricot Milk

Menu

Baked Roast Beef Hash in Casserole

New Peas      Tomato and Cucumber Salad

Strawberry Shortcake

Milk - - - Coffee

Baked Roast Beef Hash

3 c. left over roast beef, cut into half-inch cubes
2 c. boiled potatoes cut into half-inch cubes

1/4 c. fresh green onions, cut in half-inch pieces and sauteed in 1 T. butter
1 t. salt
1/4 t. pepper
2 c. thick brown gravy
Buttered crumbs

Combine all ingredients except buttered crumbs. Pour into a well greased  casserole about 10 1/2 x 6 1/2 x 2. Sprinkle with buttered crumbs. Bake at 400 degrees 20 minutes or until crumbs are brown and hash is heated through.

Thick Brown Gravy for Hash

1/4 c. butter
1/4 c. finely minced onion
1/4 c. flour
2 c. stock or water combined with 2 bouillon cubes or leftover gravy

Saute onion in butter. Add flour and blend until smooth. Slowly add stock and cook until thick.

Fresh Peas

Cook shelled peas in small amount of boiling water about 10 minutes. Add a little salt and sugar in cooking water. AVOID OVERCOOKING.

Strawberry Shortcake

2 c. Biscuit Mix
2 T. sugar
2/3 c. milk
2 T. butter
Strawberries

Add sugar to biscuit mix, add milk and stir just until you make a soft dough. Knead gently for about 1/2 minute on lightly floured cloth. Cut into large biscuits about 3" in diameter. Bake at 450 degrees about 15 minutes. Split, butter, place fruit between layers and over top. Top with whipped cream if desired. Yield: 6 shortcakes.


Small Fry Cookery

Chocolate Chip Cookies

(From the Basic Cake Mix)

1/3 c. shortening
2 1/4 c. cake mix
1 egg
1 T. water
1 . vanilla
1 6 oz. pk. chocolate chips
1/2 c. chopped walnuts

Cut shortening into cake mix, using a pastry blender until there are no large lumps left (about 35 strokes). Add chocolate bits and nuts and mix to distribute, about 10 strokes. Beat egg slightly, add water and vanilla; mix with first mixture until well combined, aboug 45 strokes. Drop batter onto a lightly greased cookie sheet leaving about 2 inches between cookies. Bake for 25 minutes at 325 degrees. Yield: 3 dozen.

Milk Drinks The Youngsters Can Make:

Strawberry Crush

1 c. sweetened fresh crushed strawberries
4 c. milk

Combine berries with milk. Top with ice cream if desired. Serve immediately. Serves 4.

Frosted Apricot Milk

(Frosted Apricot milk is another between-meal tempter especially appealing to the young fry. The recipe calls for pureed apricots. We suggest that you borrow from baby's shelf. Easier and quicker than pureeing.)

2 1/2 c. well-chilled milk
2/3 c. pureed pureed apricots
1 t. lemon juice
5 scoops vanilla ice cream

Mix 1/2 c. pureed apricots, lemon juice and 1 scoop ice cream together and beat well until blended. Add remaining milk and mix together. Pour into tall glasses and add a scoop of vanilla ice cream to each.

June 25, 1954 Asparagus Souffle Sandwiches, Jam Bars,

Asparagus Souffle Sandwiches

6 slices of bread
6 slices Swift's American cheese slices
16 cooked asparagus spears
3 eggs, separated
1/4 c. mayonnaise
1/4 t. salt
Dash of pepper
Parsley and radish roses

Toast bread on one side. Place slice of cheese on untoasted side; broil until cheese is partially melted. Place 4 spears of hot cooked asparagus on each slice. Beat egg yolks until thick and lemon colored. Stir in mayonnaise, salt and pepper. Beat egg whites until stiff but not dry. Fold egg whites into first mixture. Pile mixture on top of asparagus. Bake in moderate oven 350 degrees 10 to 12 minutes. Garnish with parsley and radish roses. Serves 6.

Jam Bars

1 1/2 c. flour
1/2 c. sugar
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. cloves
1/2 c. shortening
1/2 t. vanilla
1 egg
3/4 c. jam

Sift flour, sugar, baking powder and spices. Cream shortening, add flavoring. Cut into flour mixture. Add beaten egg and mix until well blended. Spread half of the mixture on waxed paper to measure 8 x 8 inches. Spread rest of mixture into greased 8 x 8 x 2" pan. Spread with jam and cover with chilled first mixture. Bake in preheated  oven 400 degrees for 25 to 30 minutes. Cool, cut into bars.

June 24, 1955 Broiled Lobster Tails, Cole Slaw, Milk Coolers, Banana Milk Shake, Brown Cow, A Good Home Made Chocolate Syrup, Peppermint Parfait Pie

Broiled Lobster Tails

"Butterfly fashion"

Thaw the lobster tails. Split along the top hard shell with a heavy knife and open tails butterfly fashion. Turn shell up side and broil for 5 min. Turn flesh side up, spread with butter spiked with a dash of Tabasco sauce. Broil 6 minutes are under 10 ounces, broil  9 minutes on the flesh side for larger tails. No other seasoning necessary. Serve with cups of melted butter and lemon wedges.

Cole Slaw

2 c. crisp shredded cabbage
1/2 c. chopped parsley
1/2 c. sliced green onions
2 to 3 T. sugar
3 T vinegar
2 T. salad oil
Garnish: Radish strips

Combine chilled vegetables. Mix together remaining ingredients. Stir to dissolve sugar. Pour over vegetables. Serve in hollowed out cabbage as bowl. Garnish with radish slices. Makes 6 servings.

Milk Coolers

Here's one way to get that important amount of milk the family needs daily.

Banana Milk Shake

For each tall glass, slice 1 fully ripe banana into bowl, beat until smooth and creamy. Add 1 c. cold milk; beat well. Pour into glass. Top with whipped cream and a little cinnamon or grated unsweetened chocolate.

Brown Cow

With milk add 1 1/2 to 2 T. chocolate malted milk powder ot home made chocolate syrup with 1/4 t. vanilla. Top with ice cream.

A Good Home Made Chocolate Syrup

4 squares unsweetened chocolate
1 2/4 c. hot water
1 c. sugar
1/4 t. salt
1/2 t. vanilla

In saucepan over low heat, cook chocolate and water, stirring until thick and well blended. Add sugar, salt, boil 2 minutes, stirring constantly. Remove from heat; add vanilla. Cool; refrigerate. Makes 2 c. To use: allow 2 to 3 T. for each cup of milk.

Peppermint Parfait Pie

1 pk. lemon flavored gelatin
1/4 c. finely crushed peppermint stick candy
1 1/4 c. hot water
Few drops red coloring
1 pint vanilla ice cream
1 baked 8 inch pie shell
Garnish: Whipped Cream and shaved chocolate

Dissolve gelatin and candy in hot water in 2-quart saucepan. Add food coloring. Add ice cream by spoonfuls, stirring until melted. Chill until thickened, not set (15 to 20 minutes). Turn into pie shell. Chill until firm. Garnish with whipped cream and shaved chocolate.

June 24, 1954 Whole Strawberry Jam, Heavenly Strawberry Jam, Rhubarb and Strawberry Conserve

Whole Strawberry Jam

Editor's Note:  There is a lot of damage on my copy of this recipe. I do not know quantities of strawberries or vinegar.

Strawberries
Vinegar
4 c. sugar

Wash and hull berries, leave whole. Add vinegar. Boil 3 minutes, stirring constantly. Let stand 48 hours, stir frequently. Bring quickly to a boil and pour immediately into hot sterilized glasses. Seal with paraffin.

Heavenly Strawberry Jam

Wash, drain and hull 4 c. strawberries. Put them in a large kettle, cover with 5 c. sugar, let stand 3 hours. Put over low heat, bring to a boil, and boil for just 8 minutes. Add 1/2 c. lemon juice and boil 2 minutes. Cool slightly, skim, stir to keep berries from floating. Pour into hot sterilized glasses.

Rhubarb and Strawberry Conserve

2 c. diced rhubarb
1 c. seedless raisins
3 c. sugar
2 oranges
4 c. strawberries
1/4 c. chopped walnuts

Combine rhubarb, raisins, sugar, the grated rind and sections of the oranges free from membranes. Let stand 12 hours or overnight. Next day add strawberries and cook slowly until the mixture is quite thick, stirring frequently. Stir in nuts and pour into hot sterilized glasses; seal with paraffin.

June 23, 1955 Old Fashioned Macaroni Salad, Hamettes, Horseradish Sauce, Strawberry Fluff Freeze, Best-Ever Coffee Cake, A Low Calorie Tomato Juice Dressing

Old Fashioned Macaroni Salad

"In modern guise"

1 pkg. Bravo 60-second Macaroni
1 1/2 c. sliced celery
1/2 c. cut-up geen onions
`/4 c. sliced radishes
2 T. snipped parsley
1 c. mayonnaise
1 T. vinegar
2 t. mustard
1/2 t. celery seeds
1 1/2 t. salt
Dash pepper

 For garnishing: hard cooked eggs, tomatoes, and lettuce.

Cook macaroni according to directions on package, chill. Combine all ingredients except those for garnishing. Chill thoroughly before serving.

For a picnic supper serve "Hamettes" with macaroni salad.

Hamettes

1 pound ground smoked ham
1/2 pound ground pork
1 1/2 c. soft bread crumbs
1 egg, well beaten
1/2 t. dry mustard
1/4 c. dry mustard
1 t. prepared mustard

Combine ham, pork, bread crumbs, egg and dry mustard, mix well. Fill medium muffin pans, round tops meat-loaf fashion. Combine brown sugar and prepared mustard, spread over tops of meat. Set in shallow pan or piece of aluminum foil to catch drippings. Bake at 350 degrees for 45 minutes. Serve with Horseradish Sauce. 6 servings.

Horseradish Sauce

1/2 c. heavy cream
1/2 t. salt
3 T. well drained horseradish

Whip cream, fold in horseradish. Season with 1/2 t. salt. Serve over hamettes.

Strawberry Fluff Freeze

1 c. drained, hulled fresh strawberries, crushed
1 1/4 c. sugar
1 egg white
1/8 t. salt
Little red coloring
1 c. heavy cream, whipped

Combine crushed berries, sugar and egg white and salt. Beat with electric mixer on high speed until mixture is light and stiff (about 10 minutes). Fold in heavy cream, whipped. Pour into freezing trays and freeze until firm. Serve in sherbert glasses.

Best-Ever Coffee Cake

Makes 2 -- Bake one for tonight -- freeze one for the future.

3 c. flour
3 t. baking powder
1 t. salt
1 c. shortening
1 c. sugar, granulated
2 eggs
1 c. milk
1 t. vanilla
1 1/2 c. light brown sugar
 3 T. flour
2 1/2 t. cinnamon
3/4 c. butter, melted
1 1/2 c. seedless raisins
1 1/2 c. chopped walnuts

 Grease bottoms of two 8-inch square pans. Sift flour, baking powder and salt. Cream shortening with sugar, add eggs and beat until very light and fluffy. Blend in flour mixture alternately with milk and vanilla which have been combined. Mix only until smooth. Pour 1/4 of batter in each pan, top with 1/4 of combined brown sugar, flour and cinnamon; pour on 1/4 of melted butter; then sprinkle on 1/4 of raisins and nuts. Repeat. Bake at 350 degrees 50 minutes or until done.

A Low Calorie Tomato Juice Dressing

"Good on all greens"

1/2 c. tomato juice
3 T. salad oil
2 T. lemon juice
1/2 t. dry mustard
1 t. salt
1 t. minced dressing
1 1/2 t. bottled thick meat sauce

Combine all ingredients. Beat with egg beater until well blended. Refrigerate. Makes 1 c. 25 calories per T.

June 23, 1954 Lady Fingers, Strawberry Charlotte Russe,

Lady Fingers

3 eggs, separated
6 T. sugar
6 T. cake flour
Pinch of salt
1/2 t. vanilla
Confectioners sugar for sifting on top of fingers

Beat egg yolks until thick and lemon colored, add sugar and continue beating until very thick. Sift flour and salt together, ad to egg yolks, add vanilla. Beat egg whites until stiff but not dry. Fold carefully into egg yolk mixture. OVERMIXING WILL PRODUCE SOLID FINGERS. At once, drop batter by tablespoonfuls onto greased and floured baking sheet and shape into fingers 3 inches long and about 3/4 inch wide. Batter may be poured into a pastry bag with a No. 6 plain tube and pressed out having them slightly rounded at each end if they are to be served plain with ice cream. If they are to be used for lining molds it is better to press dough into uniform thickness without rounded ends. As soon as fingers have been pressed out sprinkle with confectioners sugar (through a sugar shaker). Bake at once in hot oven 400 degrees for 5 or 6 minutes or until just firm to the touch. Over baking will make them dry and tough. Remove from cookie sheet immediately after baking. If using for cookies put flat sides together with jam, cool sweet chocolate or icing. Sprinkle with additional confectioners sugar. Makes 20 lady fingers.

Strawberry Charlotte Russe

18 to 20 lady fingers
2 packages strawberry gelatin
2 c. boiling water
1 1/2 c. crushed strawberries
1 T. lemon juice
1/2 c. sugar
1/8 t. salt
2 c. heavy cream, whipped

Line 8"  spring form pan with lady fingers, holding them in position with a dab of butter, keeping fingers as close together as possible.

Put strawberry gelatin in large bowl. Add boiling water, stir until dissolved. Combine strawberries, lemon juice, sugar and salt; stir until sugar is dissolved. Combine with gelatin mixture. Chill until mixture begins to thicken. Fold in whipped cream. Carefully spoon into ladyfinger-lined pan; chill until firm, at least 5 hours or overnight. Makes 12 servings. If spring form pan is not available desert may be made and served from a deep dish 2 1/2 quart casserole.

June 22, 1955 Easy Meat Loaf, Strawberry Glazed Chiffon Cake

Beef Loaf Variations

Designed For Garden Days

Easy Meat Loaf

2 pounds ground beef
1/2 c. grated carrots
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1/4 c. chopped onion
2 eggs, slightly beaten

Combine all ingredients. Mix thoroughly. Bake in slow oven 300 degrees F. Allow 1 hour for 4 small loaves 2 1/2" x 3" x 4"; 1 1/2 hours for a loaf baked in a 1 quart ring mold; 1 1/2 hours for a loaf baked in a 5 x 9 inch loaf pan. 8 servings.


Note: Today I have three ideas for perfect garden day main dishes -- all prepared with ground beef. With one basic recipe tou can prepare individual beef loaves, a festive ring, a stuffed loaf or frosted meat muffins. Ground chuck is perfect to use for it contains enough fat to make a juicy dish.

Idea No 1. Bake Easy Meat Loaf in a ring mold (1 quart). Bake at 300 degrees for 1 1/2 hours. When serving fill ring with succotash or other colorful vegetable. You will find this especially nice for a back yard or terrace dinner this summer. Serve with scalloped potatoes, baked at the same time, fresh sliced tomatoes and fresh fruit and cookies for desert.

Idea No. 2. Individual meat loaves which are actually big enough to serve two.
form into 4 loaves 2 1/2" x 3" x 4", bake at 300 degrees for 1 hour. Serve with yellow wax beans, hashed brown potatoes, green salad, strawberry chiffon cake, milk for everyone.

Idea No. 3. Stuffed meat loaf.  The stuffing is hard cooked eggs. For a 5 x 9 inch loaf you will need 4 hard cooked eggs, shelled. Place half of the ground beef mixture into loaf pan, arranging the eggs, end-to-end down the middle of the length of the loaf. Carefully mold remaining meat over eggs. Bake at 300 degrees 1 1/2 hours. To complete this menu -- baked potatoes, julienne beets, lettuce with roquefort dressing, fudge squares.

Strawberry Glazed Chiffon Cake

1 c. plus 2 T. cake flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 c. salad oil
2 egg yolks, unbeaten
6 T. unsweetened pineapple juice
1/4 t. cream of tartar
4 egg whites
Glaze

Sift dry ingredients into mixing bowl; make well in center. Add salad oil, yolks, pineapple juice, beat until smooth. Add cream of tartar to egg whites, beat until VERY STIFF PEAKS are formed. Fold egg yolk mixture into whites. Pour into ungreased 9 inch square pan. Bake at 350 degrees for 30 minutes. Cool. Pour cooled glaze on cake. Chill. Serves 9 to 12.



Glaze:

2 T. cornstarch
2/3 c. sugar
1 c. crushed strawberries
1/4 c. unsweetened pineapple juice

Combine cornstarch and sugar, gradually add pineapple juice; add crushed berries. Cook til thick, stirring constantly. Add few drops of red coloring. Strain, cool. Pour on cake.

June 22, 1954 Salmon Macaroni Supreme, Savory Cole Slaw, Old Fashioned Strawberry Shortcake

Salmon Macaroni Supreme

4 ounces Bravo elbow macaroni
1 2-oz can mushrooms
1 can condensed cream of celery soup
2/3 c. evaporated milk
1 pound can salmon
1/4 c. finely cut pimiento
1/2 c. grated American cheese
1 c. soft bread crumbs
2 T. butter, melted

Cook macaroni in boiling salted water until crispy tender. Drain mushrooms; combine mushroom liquid, celery soup and evaporated milk. Add macaroni, mushrooms, salmon, pimiento and grated American cheese. Turn into a greased 1 1/2 quart casserole. Toss together bread crumbs and melted butter; sprinkle around edge of casserole. Bake in moderate oven 350 degrees for 25 minutes. Serves 4 to 6.

Savory Cole Slaw

1/2 c. evaporated milk
1/4 c. sugar
1/4 t. salt
1/8 t. pepper
1/4 c. vinegar
3 c. finely cut cabbage

Combine evaporated milk, sugar, salt and pepper. Let stand 5 minutes to dissolve sugar. Gradually stir in vinegar. Pour over cabbage. Serve very cold. Serves 4-6.

From: Mrs. Conner, Emporium, Pa.

Old Fashioned Strawberry Shortcake

3 c. flour
4 1/2 t. baking powder
3/4 t. salt
1 T. sugar
1/2 c. shortening
3/4 c. milk (about)
2 T. butter
1 quart strawberries
1/2 c. sugar
Whipping cream

Mix and sift flour, baking powder, salt and the 1 T. sugar. Cut in shortening with pastry blender. Stir in milk gradually, mixing just enough to make a smooth dough. Kneed slightly. Divide dough in half. Pat one half in 7 or 8 inch pan, spread with butter, put other half, patted to fit, on top. Bake in hot oven 450 degrees F, 15 to 20 minutes. For individual shortcakes, cut dough in 12 2-inch rounds. Put together with butter. Place on baking sheet in hot 450 degrees 12 to 15 minutes.

Wash berries and hull. Crush berries and add sugar. Spread crushed fruit between layers of biscuits and over top. Garnish with whipping cream if desired. 6 servings.

June 21, 1955 Strawberry Jam

Strawberry Jam (2 days)

2 c. large firm berries
2 c. sugar

Wash and hull; measure strawberries. Place a layer of strawberries in a kettle, then a layer of sugar. Continue until all ingredients are used. Let stand overnight. Bring slowly to boil and cook 10 minutes. Let stand until next day. Bring to boiling point. Pour into hot sterilized jars, seal with paraffin.

Strawberry Jam

8 c. strawberries
4 c. sugar

Select firm, well ripened strawberries. Wash and drain carefully, dry them on a towel, remove hulls. Measure and place them in a 6-quart kettle over low flame, heat slowly to full rolling boil; boil rapidly for about 15 minutes, or until thermometer registers 218 to 220 degrees. Stir occasionally, being careful not to crush strawberries. Remove from stove, skim, stir gently. Pour into hot jelly glasses, seal with paraffin.


Tips: How to seal with paraffin:

1. Heat paraffin over LOW heat until just melted. Be careful not to heat to smoking point.
2. After filling jars with jam, wipe off edges of jar with a clean cloth to insure a clean, tight seal.
3. Pour paraffin about 1/8 inch thick. Tip classes to effect a tight seal.
4. If paraffin shrinks away from the edge of the glass it may have been overheated, remove paraffin and reseal carefully

ALWAYS STORE JAMS AND JELLIES IN A COOL, DARK DRY PLACE. BE SURE TO LABEL. Cover tops with lids or tie clean paper over tops.

Editor's Note: It should go without saying that sealing anything with paraffin is not 100% safe. Please use modern canning and preserving techniques. Alton Brown's Good East  gives modern technique that you can use.

June 21, 1954 Beef Drumsticks, "Better-Than-Brownies", De Luxe Chocolate Frosting

Beef Drumsticks

1 pound hamburg
1 t. salt
1 T. minced onion
1 egg
Fine cracker crumbs
2 sliced backn
6 wooden skewers

Mix together hamburger, salt, onion and egg. Divide into 6 equal portions. Form around 3 inches of ends of skewers in shape of drumsticks. Roll in crumbs. Place in baking dish. On top of each, place 1/3 slice of bacon. Bake in a very hot oven 450 degrees for 30 minutes. Serve with tomato or mushroom sauce.

"Better-Than-Brownies"

2 sq. chocolate
1/2 c. shortening
1 c. sugar
3 eggs
1 t. vanilla
3/4 c. sifted cake flour
1 t. baking powder
1/2 t. salt
1 c. chopped nuts

Melt chocolate and shortening together, cool slightly. Beat in sugar, then eggs, one at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder and salt; add to chocolate mixture. Stir in chopped nuts. Pour into greased dish about 11 3/4 x 7 1/2 inches. Bake in slow oven 325 degrees for 30 minutes. Makes 24 brownies 2 inches square.

De Luxe Chocolate Frosting

1/4 c. chocolate bits (2 oz.)
1 sq. unsweetened chocolate
3 T. butter
3 1/4 c. conf. sugar
5 T. hot milk
1/2 t. vanilla

 Melt chocolate and butter together. Dissolve sugar in hot milk. Pour in chocolate mixture and add vanilla. Beat until thick enough to spread. Makes enough frosting for top of brownies or a cake about 11 3/4 x 7 1/2 inches.

June 20, 1955 Cube Steaks "County Style", Twice-Fried Potatoes, Garden Salad Molds, Butterscotch Ice Box Cookies, Low Calorie Orange Ice

Cube Steaks "County Style"

 4 cube steaks
3 T. shortening
Flour
Salt and pepper
1 onion, chopped
2 T. vinegar
1 T. brown sugar
1/2 c. ketchup
1 T. Worcestershire sauce
1/4 c. water

Melt shortening in skillet. Dip steaks in flour, sprinkle with salt and pepper and brown with onion. Add all remaining ingredients. Cover and cook slowly until meat is fork tender, about 15 minutes.

Twice-Fried Potatoes

First frying 375 degrees.....Second frying 400 degrees

Four large potatoes, washed, pared and cut into lengthwise strips, the length of the potato and about 3/8 inches deep. Dry peeled, sliced potatoes in clean tea towel. Divide into two equal amounts. Fry in deep fat until potatoes are tender but not brown, about 3 minutes. Drain on absorbent paper. Cook remaining potatoes in the same manner. Place in refrigerator until ready to use. To brown potatoes at serving time, reheat fat. Place half of the potatoes in fry basket and carefully lower into fat. Fry until crisp and brown, about 2 minutes. Brown remaining potatoes in same way. Drain on absorbent paper. Sprinkle with salt, serve at once. You can prepare  French Fried potatoes for a crowd this way and save last minute confusion. You may place the fried potatoes in a shallow pan, place in oven at about 300 degrees F, and leave oven door slightly ajar. They will stay hot while you continue to fry remaining potatoes.

Garden Salad Molds

1 pk. lemon gelatin
1 3/4 c. hot water
3/4 t. salt
3 T. lemon juice
2 T. vinegar
1 c. diced celery
1/2 c. diced cucumber
1/4 c. green pepper strips
2 T. diced raw carrot
1 T. finely chopped green onion

Dissolve gelatin in hot water; add salt, lemon juice and vinegar. Chill until partially set. Fold in vegetables. Pour onto individual molds; chill until firm. Unmold on lettuce. Serve with mayonnaise or salad dressing. Serves 6-8.

Butterscotch Ice Box Cookies

1/2 c. butter
1 c. brown sugar
1 egg
1/2 t. vanilla
1 3/4 c. flour
1/2 t. soda
1/2 t cream of tartar
1/2 c. finely chopped nuts

Cream butter and brown sugar, add egg, slightly beaten. Add vanilla. Sift together flour, sode and cream of tartar. Add to creamed mixture. Stir in nuts. Form into rolls. Chill thoroughly in refrigerator before slicing. Place on ungreased cookie sheet. Bake at 375 degrees 8 to 10 minutes.

Low Calorie Orange Ice

1 T. unflavored gelatin
1 1/2 c. water
2 t. grated orange rind
3/4 c. orange juice
2 T. lemon juice
12 non-calorie sweetening tablets

Soften gelatin in 1/2 c. water. Boil remaining water with orange rind 2 minutes. Remove from heat. Add softened gelatin and stir until thoroughly dissolved. Stir in orange and lemon juice. Add sweetening tablets. Blend Pour into freezing tray, set control for coldest, fastest freezing until firm, stir every 15 minutes, until mixture begins to hold its shape. When frozen, spoon into serving dishes.

June 17, 1955 Baked Stuffed Fillets or Steaks, Bread Stuffing, Potato Fans, Oven Steamed Carrots, Lemon Souffle, Citrus Salad, Choco-Mint Chiffon Pie

Friday's Oven Meal

Baled Stuffed Fillets or Steaks

Potato Fans      Oven Steamed Carrots

Citrus Salad

For Sunday . . . an added attraction Choco-Mint Chiffon Pie

Baked Stuffed Fillets or Steaks

2 fillets or steaks, about 1 pound each
1 t. salt
1/8 t. pepper
1/4 c. butter
3 slices bacon, optional
Bread stuffing

Remove skins from fillets if the have not already been removed. Sprinkle both sides of fish with salt and pepper. Place one fillet or steak in well greased baking pan. Place stuffing on the fish, cover with remaining fillet or steak. Fasten together with toothpicks or skewers. Brush top with melted butter, lay slices of bacon on top. Bake at 350 degrees for 30 to 40 minutes or until fish flakes easily when tested with a fork. Remove carefully to a hot platter, take out fasteners, garnish with lemon wedges. Serve with a cream or mushroom sauce or plain. Serves 6.

Bread Stuffing

2 T. chopped onions
1/3 c. celery, chopped
1/4 c. butter
1/2 t. salt
Dash pepper
1/2 t. sage
2 c. day-old bread crumbs

Cook onions and celery in butter until tender but not brown. Add cooked vegetables and seasonings to bread crumbs, mix thoroughly. If dressing seems dry, add 2 T. water or milk.

Potato Fans

Peel and thinly slice medium sized potatoes about 1 potato per serving. Arrange fan-shape in large, shallow, well buttered baking dish. Have potato slices overlap each other. Season with salt and pepper. Pour melted butter over all, being sure to cover each slice. Use about 1/2 c. butter for 6 potatoes. Bake at 350 degrees until tender and golden brown -- about 45 minutes.

Oven Steamed Carrots

Wash carrots and cut in half lengthwise, if small leave whole. Place in casserole with 1/4 c. water and 1/2 t. salt. Cover and bake at 350 degrees about 45 minutes. Whole carrots may require 60 minutes.

Lemon Souffle

1 c. sugar
Dash salt
2 T. flour
2 T. butter
2 lemons, juice and rind
3 eggs, separated
1 c. milk

Mix sugar, salt and flour. Add butter, lemon juice and rind. Add beaten yolks blended with the milk. Beat well. Fold in stiffly beaten egg whites. Pour into well buttered casserole, place in a pan of boiling water and bake for 25 minutes at 350 degrees.

Citrus Salad

Arrange alternate sections of fresh oranges and grapefruit and crisp salad greens. Serve with French Dressing.

Choco-Mint Chiffon Pie

"Sunday's Dessert"

1 T. unflavored gelatin
1/4 c. cold water
2/3 c. crussed peppermint candy
1 1/2 c. milk
3 egg yolks
1/4 c. sugar
Dash salt
3 egg whites
1 sq baking chocolate, grated
1/4 t. peppermint extract or few drops oil of peppermint

Soften gelatin in cold water. Place candy and milk over low heat, stirring until candy melts. Beat egg yolks slightly. Add 2 T. of the sugar and salt. Stir in part of hot milk, add to remaining hot milk. Cook until mixture coats a spoon. Stir in gelatin. Beat egg whites until stiff. Add remaining 2 T. sugar. Fold egg whites, half of grated chocolate, and peppermint flavoring into gelatin mixture. Pour into baked pie shell and garnish with rest of grated chocolate.

June 16, 1955 Liver With Mushrooms, Special Stuffed Baked Potatoes, Green Salad, French Dressing, Bran Muffins, French Strawberry Pie

Another Every Day Dinner Menu

Liver With Mushrooms

Special Baked Potatoes

Green Salad, French Dressing

Bran Muffins

French Strawberry Pie

Liver With Mushrooms

1 pound liver
2 T. chopped onion
3 T. bacon fat
1 c. mushrooms cut into pieces and sauteed in butter
1/2 c. sour cream
2 T. flour
1 t. salt
Dash pepper
1 c. meat stock or bouillon

Cut liver into cubes and brown with onion in fat. Simmer for 5 minutes. Add mushrooms and cream, blended with flour and meat stock. Add seasonings. Add more liquid if needed. Heat thoroughly and serve on toast.

Special Stuffed Baked Potatoes

6 potatoes
1 t. salt
1/4 c. hot milk
2 T. butter
1/2 c. grated American cheese
Paprika

Select large, uniform potatoes, scrub, bake in hot oven 425 degrees about 1 hour or until soft. Cut in halves lengthwise, scoop out the insides, mix with salt, milk and butter. Beat until creamy. Refill shells; sprinkle with cheese and paprika, bake in moderate oven 350 degrees 5 to 10 minutes.

Green Salad

Mix lettuce, endive, chicory, romaine, celery, watercress, or other salad greens in a salad bowl. Toss thoroughly with French Dressing.

French Dressing

1/3 c. honey
2 t. salt
1 T. dry mustard
1 T. Worcestershire sauce
Dash of Tobasco
1 t. paprika
2 T. tarragon vinegar
1/2 c. cider vinegar
1 can tomato soup
1 1/2 c. salad oil

Mix all ingredients. Put into a jar. Keep in refrigerator. Shake well before using.

Bran Muffins

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

Cream shortening and sugar well. Add unbeaten egg and beat well. Stir in bran and milk. Let soak until most of the moisture is taken up. Add sifted dry ingredients and stir only until flour disappears. Bake in greased muffin pans in hot oven 400 degrees about 30 minutes. Yield: 8 large or 12 small muffins.

French Strawberry Pie

1 baked pie shell (9 inch)
1 3-oz. package cream cheese
Cream
1 quart strawberries
1 c. sugar
3 T. cornstarch
1/2 pint heavy cream, whipped

Soften cream cheese with cream and spread on bottom of pie crust. Select best half of berries and arrange on top of cream cheese. Mash and cook remaining berries and put through sieve to extract juice. Combine sugar and cornstarch, add juice. Cook until thick and clear, stirring constantly. cool and pour over berries in the crust. Chill and when ready to serve top with whipped cream.

Note: Have you shopped at the White Star Market corner of Congress and Woodbine Streets? This modern grocery store is 100% self service. Whether you are looking for meat, vegetables, or anything in the grocery line, including specialties, you'll find the highest quality at the White Star. We are very proud to have them join "Home Cooking" as a sponsor.

Editor's Note: The White Star Market mentioned above has closed, but the building is still there. You can still see the old store.  It is shuttered, but the stars are still on each panel.  There appear to be apartments above the store.There is not much parking by today's standards.To see the inside of the market, view this original 1943 advertisement from Armstrong Flooring. A Rochester Ramble  gives more information on the store and both interior and exterior pictures.

June 15, 1955 Mock Squab "Veal Roulade", Risi Bisi, Cole Slaw Singapore, Scones, Lemon Puff Pie

Guests For Dinner

Mock Squab

Risi Bisi           Cole Slaw Singapore

Scones

Lemon Fluff Pie

Mock Squab "Veal Roulade"

Veal cut or slices from leg of veal
3 slices chopped cooked bacon
3 egg yolks
1 egg white
1/4 c. grated cheese
1/4 c. cracker crumbs
Milk to moisten
Season with salt, pepper, lemon juice, chopped parsley
Flour for dredging
3 sliced tomatoes
Bay leaf
1 small onion
1/4 c. butter
1/2 c. cream

Cut veal into pieces about 4" square. Add bacon to egg yolks and one egg white, slightly beaten, add cheese and cracker crumbs. Moisten with a little milk. Season with salt, pepper, lemon juice and chopped parsley. Spread each piece of veal with mixture. Roll and tie or fasten with skewers. sprinkle with salt, paprika and pepper. Dredge with flour and brown in butter. Add 3 sliced tomatoes, the bay leaf, onion and butter. Cook slowly for 30 minutes. Add 1/2 c. cream. Cover and continue cooking until tender. Serve on small slices of toast, straining pan gravy over the birds.

Risi Bisi

1 c. rice
1 qt. boiling water
1 t. salt
1 small onion
Small bunch parsley
1 c. cooked fresh peas
2 T. butter

Wash and rinse rice. Add to boiling water with the salt, onion, and parsley. Cook slowly for 20 minutes. Remove onion and parsley. Add peas and butter; mix well. Simmer for 10 minutes or until water is evaporated. Salt and pepper to taste.

Cole Slaw Singapore

1 cucumber
1/2 onion
1 cabbage
1 pimiento, chopped
1 green pepper, chopped
1 1/2 c. chili sauce
1 c. light cream
Juice of 1 lemon
1 T. minced chives
Salt, pepper

Soak cucumber in salted ice water for 1/2 hour. Press and add to cabbage and onion. Parboil pimiento and green pepper tor 2 minutes. Strain, chill, add to cabbage. Combine remaining ingredients and add to cabbage mixture just before serving.

Scones

2 c. flour
4 t. baking powder
2 t. sugar
1/2 t. salt
1/4 c. butter
1/2 c. cream
2 eggs, well beaten

Sift dry ingredients together. Cut in butter as for pie crust, add cream and eggs (reserve a little egg white). Toss on a floured board, roll into 3/4 inch thickness. Cut into small squares. Brush over with reserved egg white, sprinkle with sugar, bake in hot oven 425 degrees for 12 to 15 minutes.

Lemon Puff Pie

6 eggs, separated
1/3 c. lemon juice
Grated rind 1 lemon
3 T. boiling water
1/2 t. salt
1 c. confectioners sugar
Baked pie shell
6 T. granulated sugar

Beat egg yolks until lemon-colored. Add juice and rind, water, salt and sugar. Cook in double boiler until thick. Cool and fold in 3 of the egg whites, stiffly beaten. Beat other 3 egg whites with the 6 T. sugar to make a meringue. Fill baked pie shell; top with meringue and brown at 450 degrees for 3 1/2 to 4 minutes.

June 14, 1955 Fish Souffle, Garlic French Bread, Cabbage Salad, Macaroon Pineapple Pudding

A Special Luncheon Menu

Fish Souffle

Garlic Buttered French Bread

Cabbage Salad

Macaroon Pineapple Pudding

Fish Souffle

3 T. butter
3 T. flour
1/4 t. salt
1/4 t. pepper
1/4 t. paprika
1 1/2 c. milk
3 eggs
1 c. tuna fish, crab meat or other cooked fish

Melt butter, add flour and seasonings and cook until frothy. Add milk and bring to boiling point. Pour onto slightly beaten egg yolks. Add fish and fold in stiffly beaten whites. Pour into greased casserold dish.  Bake at 375 degrees 30 to 35 minutes.

Garlic French Bread

1 loaf French bread
1/2 c. butter
1 clove garlic, cut in half
1/4 t. dried savory
1/4 paprika
1/2 t. celery seed
1/2 t. dried thyme
Dash cayene

Cut bread into slices on the diagonal, being careful not to cut all the way through. Cream butter, add garlic and seasonings, let stand 15 minutes. Remove garlic. Spread one side of each slice of bread. Wrap in aluminum foil, place on baking sheet and bake at 400 degrees for 10 to 15 minutes. SERVE HOT.

Cabbage Salad

3 c. shredded cabbage
1/4 c. chopped pimiento
1/4 c. chopped green pepper
1 T. minced onion
1/2 t. salt
1/2 c. mayonnaise

Combine all ingredients, toss lightly with a fork. Serve immediately.

Macaroon Pineapple Pudding

"Milk puddings help you to get your milk quota."

1 pint milk
1 t. salt
1/2 c. powdered sugar
1 T. unflavored gelatin
2 T. cold water
1/2 c. drained crushed pineapple
1/2 c. cut drained maraschino cherries
3 eggs, separated
1/2 t. almond flavoring
1 1/2 c. macaroon crunch
1/2 pint whipping cream
2 T. powdered sugar

Beat egg yolks; add 1/2 c. powdered sugar and salt. Scald milk, add to egg yolk mixture carefully and cook over medium heat until mixture coats a spoon. Dissolve gelatin in cold water and add to custard. Stir thoroughly. Add almond flavoring and macaroon crunch. Beat egg whites until stiff and add to mixture, stirring well. Cool. Whip cream and add 2 T. powdered sugar. Add to pudding with crushed pineapple and cherries. Stir occasionally during the time it is setting. Garnish with whipped cream.

June 13, 1955 Lamb Kebabs, Fresh Peas, Skillet Potatoes, Best Orange Rolls, Raspberry Fluff Tarts

Dinner Menu

Lamb Kebabs

Fresh Peas      Skillet Potatoes

Best Orange Rolls

Raspberry Fluff Tarts

Lamb Kebabs

1/2 c. ketchup
1/4 c. water
2 T. Worcestershire sauce
3 T. sugar
2 T. steak sauce
3 T. vinegar
1 t. salt
1 1/2 pounds lamb shoulder cut into 1 1/2 inch cubes

Combine all ingredients except lamb. Heat to simmer. String lamb on skewers allowing 3 or 4 pieces to each skewer. Place on broiling rack. Spoon part of sauce over cubes. Broil 3 inches from heat 25 to 35 minutes, turning and basting every 5 minutes. Serves 4.

Fresh Peas

Place 1/4 c. water, 1 t. salt and peas in saucepan. Cover. Cook over high heat until steaming, then reduce to low. Cook 10 minutes. Serve with butter or cream.

Skillet Potatoes

2 c. finely diced raw potatoes
1/4 c. chopped onion
1 1/4 c. milk
3/4 t. salt
1/4 t. pepper
1/4 c. chopped parsley

Combine potatoes and onion in skillet. Add milk and seasonings. Cover. Simmer slowly over low heat until potatoes are tender and mist of milk is absorbed. Stir frequently. Sprinkle with chopped parsley before serving.

Best Orange Rolls

1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 t. salt
1 pk. dry yeast
1/4 c. warm water
2 eggs, well beaten
1/4 c. orange juice
2 T. grated orange rind
5 c. flour

Mix together scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in warm water, add to mixture. Add well beaten eggs, orange juice and rind. Add flour to make a soft dough. Cover, let stand 10 minutes. Knead dough 5 to 10 minutes until satin-smooth (it will show small blisters under the surface of the dough when drawn taught), place in greased bowl, turning over to bring greased side on top. Cover with damp cloth, let rise until double in bulk (about 2 hours). Punch down, let stand 15 minutes. This makes dough easier to handle. Roll dough 10 inches by 16 inches and 1/2 inch thick. Cut into strips 10 inches long and 3/4 inch wide. Roll each strip lightly between your fingers, knot. Arrange bow knots on baking sheet and tuck ends under. Cover. Let rise until double. Bake in hot oven 400 degrees 12 minutes. Cool on wire rack. Brush with ORANGE ICING.

Orange Icing

2 T. orange juice
1 t. grated orange rind
1 c. sifted confectioners sugar

Combine all ingredients. Brush icing on rolls with a pastry brush.

Raspberry Fluff Tarts

1/2 c. orange juice
1/2 pound marshmallows
1 c. heavy cream
1 c. crushed raspberries

Heat orange juice in top of double boiler. Add marshmallows; stir until melted. Cool mixture, chill until partially set. Fold in whipped cream and raspberries. Pour into baked pastry tart shells. Garnish with raspberries. Fills 6 to 8 tart shells. Garnish with raspberries. fills 6 to 8 tart shells.

June 10, 1955 Sunday Supper Salad, Seafood Rarebit, Big Round Rolled Sugar Cookies

Sunday Supper Salad

2 c. cooked chicken, chopped
1 c. canned corn
1 small onion, diced
1 can kidney beans, drained
1/2 t. salt
2 hard cooked eggs
1/2 c. chopped celery
Juice of 1/2 lemon
1/2 c. mayonnaise
1 red apple, diced, not peeled
1/2 c. cream, whipped

Mix all together except whipped cream, lastly whip cream and fold in. Place in bowl and store in refrigerator for several hours before serving. Serve in lettuce cups.

Seafood Rarebit

2 T. butter
1/4 c. flour
1/4 t. dry mustard
1/2 t. salt
Dash pepper
2 c. milk
1 7 oz. can tuna
2 c. grated cheese
1 t. Worcestershire sauce
1 1/2 c. chow mein noodles

 Melt butter, stir in flour, salt and pepper. Blend in milk. Cook until thick and smooth, stirring constantly. Add tuna, cheese and Worcestershire sauce. Cook until cheese melts and sauce is steaming hot. Seve over heated chow mein noodles. Serves 6.

Big Round Rolled Sugar Cookies

Make a batch of these this weekend. Made with sour cream, they have a wonderful flavor. Makes 2 1/2 dozen.

1/2 c. butter
1 c. sugar
1 egg
3 1/4 c. flour
1 t. soda
1/2 t. salt
1 t. baking powder
1/2 t. grated orange rind
1/2 c. thick sour cream
Granulated sugar

Cream butter, and sugar and cream together until light and fluffy. Add egg, mix well. Sift dry ingredients. Add grated orange rind to first mixture. Add dry ingredients alternately with sour cream. Chill 1 hour. Roll out on lightly floured board 1/4" thick. Cut in rounds at least 2 inches in diameter. Place on ungreased cookie sheet at least 1" apart. Sprinkle tops with granulated sugar. Bake 10 minutes at 400 degrees.

Note: You may use 1/2 t. nutmeg instead of orange rind if you prefer.

June 9, 1955 Swiss Steak, Spanish Steak, Italian Steak, Leftover Asparagus -- An Idea!, Strawberry Sundae Pie

Swiss Steak, Spanish Steak or Italian Steak

(One recipe -- two easy variations)

Swiss Steak:

Steak, round, blade, or arm steak. Have cut 1 1/2 inches thick
1 c. flour
1 t. salt
Dash pepper
1/2 c. sliced onion
1/4 c. water
3 T. shortening

Dredge meat with seasoned flour. Brown in melted shortening. Turn meat so it browns thoroughly on both sides. Remember to brown meat slowly. Add sliced onions and water. Cover meat closely and cook over low heat for about 45 minutes per pound of meat.


Spanish Steak:

Instead of water use 1 No. 303 can tomatoes. Liquid should never reach the boiling point. Just simmer.


Italian Steak:

With the addition of a few new ingredients we have exotic Italian steak. Served over a bed of rice, it's an elegant, appetizing dish. Again, this steak is prepared the same way as the Spanish steak. To the browned steak add the onions and the tomatoes, the new ingredients, add one 4 oz. can sliced mushrooms, 3 T. chopped green peppers, 1/2 c. sliced stuffed olives, and 1/8 t. garlic salt. Cover the meat and cook either on top of range or in the oven. If using your oven use temperature of 300 degrees.

Leftover Asparagus -- An Idea!

Use either whole asparagus or pieces. Brown 1/2 c. dried bread crumbs i 3 T. butter in frying pan. Put in asparagus, toss lightly over low heat until thoroughly heated.

Strawberry Sundae Pie

1 baked 9" pie shell
1/2 c. flour
1/4 t. salt
1/2 c. sugar
2 egg yolks, beaten
1/4 c. cold water
2 c. scalded milk
1 1/2 t. vanilla
2 T. butter

Combine flour, salt and sugar. Combine egg yolks and hot water. Add dry ingredients to egg mixture. Add to this scalded milk and butter. Cook over low heat until thickened, stirring constantly. Remove from heat, cool. Add vanilla. Pour into pastry shell. Top with:

Strawberry Topping

1 T. cornstarch
1 c. juice, drained from crushed sweetened berries
1 c. strawberries
1 c. heavy cream, whipped

Blend cornstarch with equal parts of juice, add rest of juice. Cook until thickened, stirring constantly. Remove from heat. Add 1 c. strawberries. Spread over the filling in pastry shell. Top with whipped cream.

June 8, 1955 Danish Pork Chops, My Best Fudge Cake, Chocolate Satin Frosting

Danish Pork Chops

from Mrs. Wm. Suiter, Webster, N. Y.

2 T. shortening
1/3 c. flour
2/3 c. milk
1 egg, slightly beaten
1 onion, grated
1/2 c. Parmesan cheese
1 t. salt
Dash pepper
4 pork chops

Melt shortening. Stir in flour, mix until smooth. Add milk slowly. Cook until very thick. Add egg and cool over low heat, beating vigorously (like fury, Mrs. Suiter says). When batter is thick, add cheese, onion, salt and pepper. Remove from heat. Brown chops on one side. Place chops brown side up. Place a T. of batter on each chop. Let bottom side fry about 5 minutes. Bake at 350 degrees about 30 minutes.

My Best Fudge Cake

from Mrs. Wm. Suiter, Webster, N. Y.

3 sq. chocolate
1/2 c. milk
1 egg
2/3 c. sugar
1/2 c. shortening
1 c. sugar
1 t. vanilla
2 eggs
2 c. cake flour
1 t. soda
1/4 t. salt
2/3 c. milk

Melt chocolate, combine with milk and well beaten egg, and 2/3 c. sugar. Cook over low heat, stirring constantly and thick. Cool. Cream shortening and 1 c. sugar. Add vanilla and eggs. Sift dry ingredients together. Add alternately  with 2/3 c. milk. Blend in chocolate mixture. Pour into 2 greased and floured 9" layer cake pans. Bake at 350 degrees 25 to 30 minutes. Frost with satin frosting.

Chocolate Satin Frosting

1 1/2 c. confectioners sugar
2 T. hot water
3 squares chocolate
1 egg, slightly beaten
1/c. butter, melted
3/4 c. walnuts, chopped

Blend sugar and hot water into melted chocolate. Beat in egg slowly. Add butter a T. at a time, beating constantly. Place pan over ice water and beat until spreading consistency. Trim sides of cake with chopped nuts.

June 7, 1955 Porcupines, Old Fashioned lettuce Bowl, Ice Cream Kiddie Pops

Porcupines

1 1/2 pounds ground beef
1/2 t. garlic salt
1 T. chopped parsley
Dash pepper
1/2 t. salt
1/2 c. cold water
1 T. minced onion
1 c. raw rice
1 can condensed tomato soup
3/4 c. evaporated milk

Mix all ingredients except tomato soup and milk. Form into small balls and place in casserole. Thin soup with milk and pour over meat balls. Bake at 350 degrees 30 minutes until rice is tender.

Old Fashioned lettuce Bowl

2 or 3 bunches of leaf lettuce
1 c. sliced green onions
3 slices bacon
1/4 c. vinegar
1/2 t. salt
Dash pepper
1 1/2 T. brown sugar
2 hard cooked eggs, sliced

Shred leaf lettuce into bowl; add onions. Chop bacon; fry until crisp. Add vinegar, seasonings and brown sugar, heat to boiling. Pour hot over lettuce and onions. Turn until lettuce is wilted. Garnish with egg slices. Serves 6.

Ice Cream Kiddie Pops

Kiddies will cheer you for these. Poke 4 wooden spoons in a pint of ice cream and quarter it. Dip in chocolate coating, then in nuts. Label handles with the names of all takers. You can make these and keep them in your freezer.

Note: For chocolate coating use one 5-oz. milk chocolate bar and 1/4 c. shortening melted together, cool until just warm. Spread one side of ice cream square with chocolate. Dip lower half of that side in nuts. Repeat with remaining sides and bottom.

June 6, 1955 Refreshments for a Graduation Party Pettit Fours, Pink Lemonade, Reception Punch, Strawberry Fruit Punch, Diploma Brownies, Butterscotch Beauties, Golden Glow Frosting

Pettit Fours

Cream Sponge Cake

4 egg whites
4 egg yolks
1 c. sugar
1 1/2 T. cold water
1/2 T. lemon juice
1 t. vanilla
1 c. cake flour
1 1/4 t baking powder
1/4 t. salt

Sift flour once and measure, beat egg whites until stiff but not dry, gradually beat in 1/2 c. of the sugar. Beat egg yolks with cold water and lemon juice until thick and lemon colored, beat in remaining sugar. Combine two egg mixtures. Mix and sift cake flour, baking powder and salt. Fold into egg mixture. Line jelly roll pan (about 15" x 10") with wax paper, grease paper and sides of pan. Bake 12 minutes at 350 degrees or until cake springs back when touched with finger. Turn on paper sprinkled with confectioners sugar. Remove paper. Cut cake when cold into squares, triangles or diamonds and there will be no waste. Arrange cakes on a cake cooler, allowing plenty of space between pieces of cake. Have clean table or pan under cake cooler.

Heat Pettit Fours frosting over hot water until thin enough to pour. Start pouring over a row of cakes onto the table or pan, moving steadily to end of row and then back over them. Scrape up frosting, reheat over hot water and use for other cakes. Let cakes dry, then remove from cooler with a sharp spatula trim bottom edges with a sharp knife.


To Color: Tint frosting delicately with vegetable coloring and frost one row of cakes. Scrape up frosting, reheat, and add more coloring for next row. The following series may be used:

1. Yellow, green, brown (with melted chocolate).
2. White, pink, rose, red.
3. White, yellow, pale orange, deep orange.

To decorate: Make boarders, flowers, or other designs with our favorite decorate frosting (March 31, 1955) put on with pastry tube or use tiny colored candies, chocolate shot, confectioners decorations, sliced gum drops arranged like flowers, nut meats, coconut or candied fruits

Petit Fours Frosting

2 c. sugar
1/8 t. cream of tartar
1 c. hot water
Confectioners sugar (1 c. or more)

Cook sugar, cream of tartar and water in saucepan to a thin syrup (226 degrees). Cool to warm (100 degrees). Add enough confectioners sugar to make of pouring consistency. Always add sugar to syrup, not the syrup to the sugar. DO NOT ADD TOO MUCH SUGAR. Test by pouring a little over cake. Keep over hot water.

Pink Lemonade

Puts Punch in your Party

2 bottles of cranberry juice
2 cans concentrated fruit juice -- orange -- canned or frozen -- DO NOT ADD WATER
2 large 46-oz. cans orange juice
Juice 6 lemons
Juice 6 limes
1/2 c. sugar
1 qt. gingerale

 Morning of party, open all juices and mix, then store in refrigerator until ready to use, stir well to dissolve sugar. When ready to serve, add ice cubes or ball of ice to chilled punch, add gingerale. Garnish with lime slices. Serves 35.

Reception Punch

For 75, allowing 2 refills in standard punch cups.

4 gallons orange juice
1 pint lemon juice
Block of ice
 2 oranges, sliced thin and halved
2 lemons, cliced thin and halved
1 c. maraschino cherries, drained
4 quarts gingerale
4 quarts sparkling water.

Place block of ice in bowl, add ONE GALLON OF ORANGE JUICE, and 1/2 cup LEMON JUICE at a time. Place half the orange and lemon slices on block of ice for garnish and float balance in the juices in bowl. Add 1 quart of GINGERALE pouring from bottle in a circular motion around the block of ice to distribute flavor equally. Followin same circular motion with 1 quart SPARKLING WATER.

To replenish bowl: Follow this exact proportion of 1 gallon fruit juice, 1/2 c. lemon juice, 1 bottle (quart) each of ginerale and sparkling water. In this way punch will maintain its sparkle when the bowl is emptied.

Note: The ATLANTIC SUPPLY have wonderful BASIC PUNCH which only needs the addition of water. To save lots of work and to have a delicious punch, try it. Addrss: 380 Main Street East.

Strawberry Fruit Punch

For 100 punch cups. Delicious

8 c. sugar
8 c. water
3 quarts hulled strawberries
8 bananas
2 c. sliced pineapple, canned or fresh
2 c. mixed fruit juice or apricot nectar
Juice of 1 dozen oranges or 2 cans frozen orange concentrate
Juice of 1 dozen lemons or 2 cans frozen lemon concentrate
4 quarts gingerale

Boil water and sugar 5 minutes. Cool. Combine strawberries, bananas, pineapple, the mixed fruit juices and orange and lemon juices. Add cooled syrup. Chill. Before serving ass ice and ginger ale. Serve over blocks of ice.  This is strong punch and may be diluted with ice water if desired.

Diploma Brownies

2/3 c. flour
1/2 t. baking powder
1/4 t salt
1/3 c. butter
2 squares chocolate
1 c. sugar
2 eggs
1/2 c. nuts
1 t. vanilla

 Sift flour, baking powder, and salt. Melt butter and chocolate together over hot water, cool. Add sugar gradually to eggs, beat well. Add chocolate mixture and blend. Add flour and mix well; add nuts and vanilla. Pour into greased 9 x 9 pan. Bake at 350 degrees 25 minutes. Cool in pan, cut into small squares. Swirl your favorite butter frosting (vanilla or chocolate) on top. Make small rosette on each square or print class number with pastry tube such as '55. Makes about 6 dozen small brownies.

Butterscotch Beauties

2/3 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 T. vinegar
1 c. evaporated milk
2 1/2 c. flour
1 t. soda
1/2 t. baking powder
1/2 t. salt
1 c. chopped nuts
Golden Glow frosting
Walnut haves

Cream butter and brown sugar. Add eggs and beat well. Add vanilla to evaporated milk. Sift dry ingredients and add alternately with milk to creamed mixture; mix well. Stir in chopped nuts. Drop by rounded teaspoons onto lightly greased cookie sheet. Bake at 350 degrees about 12 minutes until lightly browned. Cool on rack -- frost and decorate with walnut half. Makes about 7 dozen small cookies (1 3/4 inch).

Golden Glow Frosting

1/2 c. butter
1/4 c. boiling water
3 c. confectioners sugar

Cook butter until bubbling and slightly browned. Add sugar and blend, gradually add boiling water, beat until mixture is smooth and will hold its shape.




 

June 3, 1955 Shad Roe, Baked Boston Brown Bread, Creamy Cole Slaw with Carrots and Pineapple

Shad Roe

Fresh roe is usually served with the shad, either baked with it or creamed. It may also be served as a separate dish, broiled, fried or sauteed. Shad is best in the spring. Buy with the roe and order shad cleaned and split. A 3 pound shad serves 6 people.

Baked Shad with Creamed Roe

Put cleaned and split shad in shallow baking dish skin side down. Sprinkle with salt and pepper. Brush with melted butter. Bake 25 minutes at 400. Spread creamed Roe over thin part of baked roe. Cover with 1/2 c. buttered crumbs and return to oven for a few minutes to brown.

Creamed Roe

1 shad roe, parboiled
3 T. butter
1 t. minced onion
1 1/2 T. flour
1/3 c. cream
2 egg yolks
Salt and pepper
Lemon juice

Melt butter, add minced onion, add mashed roe, sprinkle with flour, stir in cream. Cook slowly 5 minutes. Add egg yolks, season well with salt, pepper and lemon juice.

How to Parboil Shad Roe: Cover roe with boiling water, add 1 T. salt and 1 T. vinegar or lemon juice. Simmer 12 minutes. Drain, cover with cold water, let 5 minutes. Drain.

Baked Boston Brown Bread

"The kind you bake"

2 c. whole wheat flour
1 c. cornmeal
1 1/2 t. soda
1 t. baking powder
1 t. salt
1/4 c. flour
1 c. raisins
1/2 c. molasses
2 c. sour milk
2 T. shortening

Mix flour, cornmeal. soda, baking powder and salt. Mix flour and raisins and add to dry ingredients. Add molasses, milk and shortening to dry ingredients and mix well. Fill 2 greased bread pans 8 1/2 x 4 1/2 x 2 1/2 two thirds full. Cover with 2 pieces of wax paper and tie with a string. Bake at 350 degrees 1 1/2 hours.

Creamy Cole Slaw with Carrots and Pineapple

2 c. shredded cabbage
1/2 c. grated raw carrot
1/2 c. chopped green pepper
1 c. drained crused pineapple
1 t. salt
Dash of pepper
1/2 c. thick sour cream

Combine cabbage, carrot, green pepper, pineapple and seasonings. Add sour cream and mix lightly. Chill 2 or 3 hours. Makes 6 servings.

June 2, 1955 Cream Horns, Puff Pastry, Grandmother's Crinkle Cookies

Cream Horns

Roll puff pastry in long rectangular pieces 1/8 inch thick. Cut in strips 3/4 inch wide. Roll pastry over forms bought for the purpose (Atlantic Supply) having edges overlap. Bake at 450 degrees until well puffed and slightly browned. Brush over with egg white slightly beaten and diluted with 1 t. water. Sprinkle with sugar. Bake at 350 degrees until glazed and browned. Remove from forms. Cool. Fill with shipped cream Use cream filling recipe from May 30, 1955 and stabilized cream idea from May 18, 1955.

Puff Pastry

1 c. butter (no substitutions)
1 1/2 c. flour
10 T. ice water, about
1/2 t. salt

Wash butter in ice water to make it plastic. Measure 1 T. of butter, shape remaining into oblong 1/2" thick. Work the 1 T. butter into flour sifted with salt. Moisten with enough of the ice water to make a soft dough. Cover with bowl, let stand 5 minutes. Pat and roll dough into oblong 1/8" thick. Pull into shape with fingers. Place oblong of butter on one side. Fold other side over butter and press edges firmly. Fold one edge of dough over enclosed butter, other end underneath. Turn quarter way around and roll again into oblong 1/8 inch thick. Fold into 3 layers. Chill until dough is firm (about 20 minutes). Roll again into oblong. Each time you roll have open end of dough towards you. Repeat rolling and folding 4 times (5 rollings in all.) Chill 20 minutes after each rolling. After 4th rolling fold ends to center then fold double, making 4 layers. Chill again before making cream horns.

Grandmother's Crinkle Cookies

3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. soda
1/4 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. ginger

Cream shortening and sugar together. Add egg and mix well; stir in molasses. Sift flour with soda, salt and spices. Add to first mixture. Roll dough into balls the size of walnuts. Dip tops in granulated sugar. Place 3 inches apart on UNGREASED cookie sheet. Bake at 375 degrees 10 to 12 minutes. Yield: 3 dozen.

June 1, 1955 Chicken Cacciatore, Plain Fried Potatoes -- 2 Ways, Caesar Salad

Chicken Cacciatore

2 to 2 1/2 pound frying chicken, cut in serving pieces or chicken parts
1/4 c. flour
1/2 t. salt
1/8 t. pepper
1/4 c. salad oil
8 small or 4 medium white onions
1 green pepper, cut into strips
2 c. fresh sliced mushrooms or 1 4-oz. can drained
1 clove garlic, minced
1 can condensed tomato soup
1/2 cup water
2 t. lemon juice
1/2 t. oregano

Combine flour, salt and pepper. Dust chicken with flour. Brown chicken in salad oil in large skillet; remove chicken. Brown onions, green pepper, mushrooms, and garlic in same skillet; blend in remaining ingredients. Add chicken; cover and simmer about 30 minutes or until chicken is done. Stir occasionally. Seerve over Bravo thin spaghetti.

Plain Fried Potatoes -- 2 Ways

Fried Uncooked Potatoes

Wash, pare and slice potatoes very thin. Heat shortening in skillet (bacon drippings are excellent). When shortening is hot lay in potatoes, sprinkle with salt, turn heat to medium. When potatoes are brown on bottom, turn and fry slowly on other side. DO NOT COVER. If desired, finely chopped onions may be fried with potatoes.

Fried Cooked Potatoes

Slice cooked potatoes in 3/4 inch slices and fry in shortening or bacon drippings until brown and crisp, turning occasionally. Season to taste. If desired, instead of slicing the cooked potatoes, dice them in about 1/2 inch cubes. Melt butter or margarine in skillet, add diced potatoes and stir in a little cream, about 2/3 c. for 5 large potatoes. Cook slowly until cream is absorbed and potatoes are light brown in color.

Caesar Salad

1 clove garlic
1/2 c. olive oil
1/4 t. salt
Dash pepper
1 T. Worcestershire sauce
1 head lettuce
1 head curly endive
1 bunch watercress
1/4 c. Parmesan cheese
1/4 c. bleu cheese
1 raw egg
1/2 c. lemon juice
2 c. crisp croutons

Peel garlic. Place in olive oil and allow to stand for several hours. Remove garlic before using. To 1/3 c. of the oil add salt, pepper and Worcestershire sauce.Break crisp greens into a salad bowl, add cheese. Pour seasoned olive oil over greens, break egg over mixture, add lemon juice, toss all together. Toss croutons in remaining garlic flavored oil. Let stand about 1 minute. Add to salad and mix lightly. Serve AT ONCE before croutons become softened.