September 30, 1955 Chicken Chow Mein, Easy Petit Fours, Butter-Creme Icing

Chicken Chow Mein

2 eggs, well beaten
1 1/2 t. salt
2 c. diced celery
1 1/2 c. sliced onions
2 T. butter
1 1/2 t. salt
1/8 t. pepper
2 c. chicken stock
1 c. string beans
1 1/2 T. cornstarch
2 1/2 T. Worcestershire sauce
1/1/2 c. diced chicken
Hot cooked rice, crisp noodles or rice krispies

To well beaten eggs, add salt; pour into greased skillet. Fry without stirring until set into a thin omelet. Cut into strips. Brown celery and onions in butter in skillet. Add salt, pepper and stock. Cover and cook for 10 minutes. Add string beans. Blend cornstarch with Worcestershire sauce, add to vegetables; cook until thickened. Add chicken and heat. Pour chicken-vegetable mixture over hot cooked rice, crisp noodles or rice krispies. Top with criss-crossed egg strips and serve.

Easy Petit Fours

1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. flour
1 1/2 t. baking powder
1/2 t. soda
1/2 c. commercial sour cream
1/2 c. milk
1 t. vanilla
1/4 t. salt

Cream butter with sugar until well blended. Add eggs, one at a time and beat thoroughly. Sift flour, eggs, salt, baking powder and soda. Add alternately with combined sour cream and milk. Add vanilla. Pour into greased and floured  9" square pan. Bake at 350 degrees 45 to 50 minutes or until done.

Note: For chocolate cake reduce flour to 1 2/3 c. and add 1/3 c. sifted cocoa sifted with the flour.

Butter-Creme 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 the sugar, continue creaming until well blended. Add 2 oz. of the egg whites and continue beating, add more sugar and egg whites alternately. Add vanilla. Continue beating after adding all the sugar until very fluffy and smooth. This makes enough frosting for icing and decorating cake with some left over. Frosting may be stored in covered jar in refrigerator. Keeps indefinitely and is nice to have on hand in an emergency.

Note: To decorate -- cut cake into small uniform squares. With a #27 star tube pipe a rosette in the center of each square. With # 57 leaf tube pipe green leaves.

September 29, 1955 Barbecued Ham Chunks -- Rice, Pineapple Glace Torte, Filling for Pineapple Cheese Glaze Torte, Pineapple Glaze for Cheese Cake

Menu

Barbecued Ham Chunks -- Rice

Spinach-Radish Salad

Buttered Peas      French Bread

Pineapple Cheese Glaze Torte

Barbecued Ham Chunks -- Rice

1 1/2 lbs. smoked ham
1 c. tomato juice
1/4 c. brown sugar
1 bay leaf
Few grains cayene pepper
1 T. diced onion
1 T. diced celery
1 T. diced green pepper
1/4 c. lemon juice or vinegar
1/2 t. chili powder
1 T. prepared mustard
1/8 t. ground cloves
1/8 t. allspice
3 to 4 c. cooked rice

Cut ham into 1-inch cubes. Combine remaining ingredients, mixing thoroughly. Cover ham with barbecue sauce. Simmer on top of range or bake in slow oven (300 degrees F.) for 1 hour or until ham is done. Serve on rice.

Pineapple Glace Torte

2/3 c. cold butter, margarine or vegetable shortening
2/3 c. confectioners sugar
2 c. sifted flour
3/4 t. salt
1/2 t. baking powder
1 small egg, slightly beaten
About 1 T. milk

Combine dry ingredients and sift twice. Cut shortening into them with pie blender until it looks like fine meal. Add only enough combined beaten egg and milk to form a medium dough that leaves sides of bowl. Turn out onto lightly floured pastry cloth and knead for a few seconds. Use 2/3 of the dough for bottom and side crusts and rest for lattice strips and rim. Roll larger piece of dough to fit a 10 inch layer cake pan that has been greased with 1 teaspoon unsalted shortening. Sprinkle 2 tablespoons of toasted bread crumbs on dough and press dough gently. Spread with filling below and then pour pineapple glaze over it.

Roll rest of dough like a thin pie crust, and with pastry wheel cut it into 1/2 inch strips. Place strips on top of pineapple filling to form lattice. Brush around edges with egg yolk combined with 1 tablespoon milk, pressing dough down slightly to form depression for rim. With scraps of dough, make a long narrow rim for crust, and press down lightly. Brush entire top with egg and milk glaze. Bake at 400 degrees F. for about 1 hour. When it is done, remove from oven and place on cake rack to cool. Keep in very cold place or refrigerator until ready to be served. This torte is served very cold. make be baked a day or two in advance. Individual servings may be topped with whipped cream. Serves 8.

Filling for Pineapple Cheese Glaze Torte

1 pound bakers' dry cottage cheese
2 whole eggs or 3 egg yolks, slightly beated
1/2 c. granulated sugar
2 T. sifted flour
1 t. vanilla
A little lemon rind

If cheese is very moist, drain thoroughly, pressing out most of moisture. Combine beaten eggs and cheese, and add remaining ingredients and beat until thoroughly blended. Spread evenly over dough.

Pineapple Glaze for Cheese Cake

Drain pineapple thoroughly. Combine the 2 tablespoons of pineapple juice with the 2 tablespoons of cornstarch and blend well. Add cornstarch mixture to pineapple juice and the 1/2 cup granulated sugar. Mix well and cook over moderate flame, stirring constantly, until thick and glazy, about 7 or 8 minutes. Pour glaze over well drained pineapple, mix, and let stand until cool. When pineapple glaze is cool, pour it with a teaspoon very carefully over the cheese filling.

Note: For a beautiful, shiny glaze, substitute 1 1/2 T. Clearjel for the cornstarch. Proceed as above but add sugar after mixture is thickened.

September 28, 1955 Stuffed Broiled Pork Chops, Applesauce, Chocolate Cake, Quick Glossy Chocolate Icing

Menu

Stuffed Broiled Pork Chops

Mashed Potatoes      Green Vegetable

 Apple Sauce

Chocolate Cake

Beverage

 Stuffed Broiled Pork Chops

This recipe is for young tender pork chops from loins weighing 8 to 10 pounds, Have butcher cut chops 1 inch thick and make pocket for dressing on inside.  Stuff pockets with dressing (below), brush chops on both sides with melted butter, season with salt and pepper, and sprinkle with lightly toasted bread crumbs. Broil about 3 inches from flame or heating unit for 12 to 15 minutes on each side.

Dressing for 6 Chops

1/4 c. finely chopped celery
1/4 c. finely chopped onion
3 T. butter
3 slices dry toasted bread
3/4 t. salt
Dash pepper
1/4 t. sage or poultry seasoning
1 T. parsley, chopped

Saute celery and onion in butter and pour over the toast which has been soaked in cold water about 5 minutes and then squeezed dry. Add seasonings and parsley.

Applesauce

Wash and quarter apples but do not pare. Cook slowly until soft with just enough water to keep from burning. Put through food mill or coarse strainer. Add a sprinkling of salt. Ad sugar to taste. Heat until sugar melts completely. Some cooks add a bit of butter. Add spice and lemon juice if apples need more flavor. If you like sauce less smooth, pare and core the apples before cooking and beat only slightly wit a fork when they are done.

Chocolate Cake

For square pan 9 x 9 x 1 1/2 inches

1/2 c. butter
1 1/2 c. brown sugar, packed solidly
2 eggs
1 t. vanilla
2 cups flour (cake)
1/2 t. soda
1 t. double-acting baking powder
1 c. buttermilk
2 oz. baking chocolate
1/4 t. salt

Cream butter, add sugar a little at a time, beat until thoroughly blended. Add whole eggs, one at a time and beat thoroughly, add vanilla. Sift flour with baking powder, soda and salt. Add alternately with buttermilk. Last stir in melted chocolate. Pour into greased and floured 9" square pan. Bake at 350 degrees 45 to 50 minutes until done.

Quick Glossy Chocolate Icing

1 1/2 T. hot milk
1 T. soft butter or margarine
1/2 t. vanilla
1 oz. melted unsweetened chocolate
1 c. sifted confectioners sugar (about)

Combine hot milk and soft butter. Add sifted sugar and vanilla. Beat until smooth. Add melted chocolate and mix thoroughly. If icing becomes too thick or dull before spreading onto cake, add more hot milk. If it is too thin add more confectioners sugar.

September 27, 1955 Raised Doughnuts, Dutch Apple Cake, Welsh Rarebit

Raised Doughnuts

Frying Temperature: 350 degrees F.
Frying Time: About 2 minutes for each side.

1/2 c. shortening
1 1/2 t. salt
1/2 c. sugar
1 c. scalded milk
2 compresses yeast cakes or 2 packages quick acting yeast
2 eggs, well beaten
5 cups flour

Combine shortening, salt and sugar in large bowl. Add scalded milk. Stir until shortening is melted. Cool mixture to lukewarm. Add yeast. Stir until dissolved. Add eggs and flour. Turn mixture onto a kneading board which has been dusted with flour. Knead to a smooth dough. Cover and let rise until double in bulk, about 2 hours. Divide dough into two or three portions. Roll about 1/4 inch thick. Shape with doughnut cutter and place on a greased pan, about an inch apart. Cover and let rise in warm place until light. When fat reaches 350 degrees start frying. Drain. Dust with sugar or glaze. Makes 30 doughnuts.

Glaze

Mix 1 cup of confectioners sugar with 1/3 cup boiling water. Dip drained doughnuts in this mixture. Do this while doughnuts are slightly warm.

Dutch Apple Cake

(Using Doughnut Dough)

1/2 doughnut dough (about)
2 1/2 T. dry bread crumbs
5 tart apples, pared and sliced thin
1/3 c. sugar
1/4 t. cinnamon
1/8 t. nutmeg
 2 T. butter, melted
1 egg yolk
1 t. cream

Pat and roll dough to fit a 9 inch square pan (greased) having dough come up on all sides about 1 inch. Sprinkle with crumbs. lay apples in parallel rows on the crumbs and sprinkle with sugar combined with spices. Combine butter, egg yolk and cream. Pour over apples. Let stand about 25 minutes until light. Bake at 350 degrees for about 50 minutes or until apples are tender.

Note: Cover cake with another pan if apples are not soft toward the end of baking.

Welsh Rarebit

1 T. butter
1/2 pound American cheese grated (2 cups)
1/2 c. light cream
1/4 t. salt
1/2 t. Worcestershire sauce
1/4 t. dry mustard
1 T. white wine (optional)
1 egg yolk

Melt butter in double boiler, add grated American cheese, stirring until melted, then slowly add 1/2 cup cream, salt, Worcestershire sauce, dry mustard. Also add wine and continue to stir until cheese is completely melted and cream is blended with cheese. Last, add egg yolk and blend well. When Welsh Rarebit is hot, serve it over hot toasted crackers or toast. Serves 4 to 6.

Note: To complete meal serve a green salad and Dutch Apple Cake -- nice for lunch.

September 26, 1955 Chicken A La Cacciatora, Popovers, Roquefort Dressing, Apple Tapioca

Chicken A La Cacciatora

Recipe by Louigi, Chef

Lorenzo's Resturant 

Take: 3 broilers weighing about 2 lbs each, split in two.  Cut each broiler in 8 pieces. Put chicken in skillet with 1/2 c. olive oil and brown until partially cooked.

Then add: 1 large onion, diced
                1 large green pepper, diced
                1 clove of garlic, chopped fine
                1/2 lb. cut-up mushrooms
                1 bay leaf
                Few pieces of rosemary
                Salt and pepper to taste
                1 pinch or oregano

Then cook for 10 minutes, uncovered.

Then add: 1 small can of tomatoes (about 1 c.)
                Parsley, chopped fine
                1/2 c. of sherry wine

Cook about 10 to 15 minutes, covered. This makes about six servings.

Popovers

3 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon butter or margarine, melted

Beat all ingredients together until smooth with a rotary egg beater or an electric mixer. Pour batter into the greased unheated PYREX Custard Cups, filling them about one-third full. Bake until popovers are firm, crusty and golden brown.

Time: Bake about 35 minutes
Temperature: 400 degrees F., hot oven
Amount: 10 popovers.
Dishes: 10 pyrex 5-oz. Custard Cups

Note: There's a sort of cookery myth that popovers are hard to make. This probably goes back to the time when all popover recipes said, "Pour batter into sizzling hot cups." But here's the modern idea! Just put the popover batter into unheated PYREX Custard Cups. The Custard Cups can even be ice cold and popovers will be perfect. Mix the popover batter and store in the refrigerator overnight in the Custard Cups. In the morning pop the popovers into the hot oven -- PYREX Custard Cups and all. Be sure everybody has lots of butter for these shiny, crisp morsels. Popovers make a pretty fancy desert too. Just slice off their tops and fill with fruit or whipped cream, Put the tops back on like little hats.

A Roquefort Dressing To Remember

1/3 c. cider vinegar
1 T. paprika
1 1/2 t. salt
Dash red pepper
1/2 t. garlic salt
1/4 c. sugar
1 egg
1 c. salad oil
1/4 c. Roquefort Cheese

Combine all ingredients except oil and cheese. Blend well. Add oil slowly while beating. Blend in Roquefort cheese; broken into tiny bits with a wooden spoon. Keep dressing tightly covered in a cool place. Shake well before using.

Apple Tapioca

1/3 c. pearl tapioca
1 c. cold water
1 c. boiling water
1/2 t. salt
1/2 c. sugar (or maple syrup)
5 tart apples, pared and quartered

Soak tapioca overnight in 1 cup cold water. Next morning add 1 cup boiling water, sugar, and salt and cook until tapioca is clear, stirring frequently.

Arrange apple slices in well-buttered baking dish. Pour tapioca mixture over the apples and bake at 350 degrees for about 3/4 hour. Serve hot with butter or cold with cream.

Note: Pearl Tapioca available at Atlantic Supply.

September 24, 1954 Baked Tuna Loaf, Scalloped Corn, Apple Brown Betty

Baked Tuna Loaf

2 c. flaked tuna
3 c. bread crumbs
1 egg
1 T. minced parsley
1 t. salt
1/2 c. celery, chopped
1 small onion, chopped
10 1/2 pz. can chicken soup
1/4 t. pepper

Mix all ingredients except the soup. Shape in a loaf, place in greased baking pan. Pour soup over top, bake at 375 degrees for 30 minutes.

Scalloped Corn

2 c. cooked or canned corn
1 c. milk
2/3 c. cracker or bread crumbs
3 T. melted butter
1/2 t. salt
1/8 t. pepper
1 T. sugar
2 eggs
1 t. minced onion

Beat eggs, add milk and crumbs. Add corn, onion, seasonings and melted butter. Mix together well, pour into greased casserole. Bake at 350 degrees for 40 minutes. Serves 6.

Apple Brown Betty

3 c. tart apples, diced
1 1/2 c. soft bread crumbs
2/3 c. brown sugar
1/4 c. melted butter
1/4 t. salt
1 t. cinnamon
2 T. lemon juice
1/3 c. water

Add melted butter to bread crumbs. Combine apples, sugar, salt and cinnamon. Place a layer of buttered crumbs in bottom of a greased casserole. Add a layer of diced apples and another layer of crumbs. Continue with alternate layers, having bread crumbs on top. Combine lemon juice and water and pour over mixture. Bake at 350 degrees for 1 hour. Makes 6 servings.

September 23, 1954 Macaroni Salad, Funny Cake Pie

Macaroni Salad

3 c. cooked Bravo macaroni
2 hard-cooked eggs
1 c. chopped celery
1 onion
1/2 head lettuce shredded

Combine macaroni, chopped eggs and vegetables. Mix with following dressing. Serves 8.

Dressing For Macaroni Salad

1/2 c. sugar
1 t. salt
1/2 t. dry mustard
1 T. flour
2 eggs
1/2 c. vinegar
1/2 c. water

Combine sugar, salt, dry mustard and flour. Add eggs and vinegar and mix well. Add water and stir until smooth. Cook over medium heat, stirring constantly until thickened. Cool slightly and pour over salad mixture.

Funny Cake Pie

Top part:

1 c. sugar
1/4 c. butter
1/2 c. milk
1 beaten egg
1 c. flour
1 t. baking powder
1 t. vanilla

Cream together sugar and shortening. Add combined milk and egg alternately with flour and baking powder. Add flavoring. Set aside and mix lower part.

Lower part:

1/2 c. sugar
1/4 c. cocoa
6 T. water
1/4 t. vanilla

Mix together cocoa, sugar, water and vanilla. Pour into an unbaked pie shell. Over this put the "Top Part." The chocolate will come up around the outside edge which gives a nice crusty edge on the finished product. Bake at 350 degrees for 35 to 40 minutes or until firm.

September 22, 1955 Macaroni and Cheese Bake, Chocolate Ice Box Cake, Gingersnaps

Macaroni and Cheese Bake

1 1/2 c. scalded milk
1 c. soft bread crumbs
1/4 c. chopped pimieno
1 T. minced onion
1/4 c. melted butter
1 1/2 c. grated American cheese
1/2 t. salt
Dash pepper
3 eggs
1 c. cooked Bravo 60-Second Macaroni
1 can mushroom soup
1/4 c. milk
Chopped Parsley

Pour scalded milk over bread crumbs. Add pimiento, onion, butter, cheese, salt and pepper. Beat eggs slightly, add to mixture, add macaroni. Pour into well buttered 9 x 9 pan or 8 x 12 baking dish. Bake at 325 degrees for 50 minutes. To serve, cut in squares and top with mushroom sauce made by combining mushroom soup and milk. Sprinkle with parsley.

Note: One of our friendly viewers sent in this recipe, her name was not on the recipe card. I'm sorry not to give you credit for this fine luncheon dish. I know you'll like it.

Chocolate Ice Box Cake

2 1/2 c. cookie crumbs (10 oz.)
1/2 c. butter
1 T. gelatin
1/4 c. cold water
1/3 c. boiling water
3 egg whites
1/2 c. sugar
1/8 t. salt
1/2 t. vanilla
1 c. whipped cream

Measure out 1/2 c. of cookie crumbs. Combine remaining crumbs with butter. Press mixture into pan 7 x 11. Bake in slow oven 325 degrees for 5 minutes. Cool. Soften gelatin in cold water. Add boiling water; stir until gelatin is dissolved. Beat egg whites until frothy; add salt and vanilla; beat until stiff. Add sugar gradually and continue beating until mixture stands in stiff peaks. Combine egg mixture and gelatin; fold in whipped cream. Pour over cookie crumb crust. Sprinkle remaining crumbs over top. Chill in refrigerator until firm. Servs 10 to 12.

Gingersnaps

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

Cream sugar and shortening. Add the molasses and egg, mix well. Sift flour, soda, salt and spices. Add to creamed mixture. Blend well. Roll small portions of dough between palms of hands into small balls about the size of a walnut. Roll balls in sugar. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 15 minutes. Remove from cookie sheet as soon as they are baked for they harden quickly. Makes about 4 1/2 dozen.

September 22, 1954 Feather Beds, Jelly Roll

Feather Beds

12 c. milk
1/3 c. butter
1/2 c. sugar
1 1/2 t. salt
2 yeast cakes
1/4 c. lukewarm water
5 c. flour, about
2 eggs, well beaten

Combine milk, butter, sugar and salt; cool to lukewarm. Soften yeast cakes in lukewarm water; stir and combine with cooled milk mixture; add about half of the flour; add beaten eggs; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly. Turn out on lightly floured board and kneed about 0 minutes, or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted shortening; cover and let rise in a warm place until doubled in bulk (about 1  1/2 hours). Turn out on a board and shape into rolls.

Place shaped rolls on a greased cookie sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk. Brush with milk, melted shortening, diluted egg white or diluted egg yolk. Bake 375 degrees 15 to 20 minutes.

Jelly Roll

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

Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually, beat until fluffy. Add vanilla. Sift flour and baking powder and salt, fold into mixture. Beat egg whites until stiff. Fold in flour mixture. Pour into shallow pan 10 1/2 x 15 1/2 lined with waxed paper. Bake at 350 degrees for about 25 minutes.Remove from oven and turn onto a towel which has been dusted with confectioners sugar. Peel off waxed paper and cut off the crusts. Roll up in the towel and place on a rack until cool. Unroll, spread with jelly, reroll.

Note: For chocolate roll omit 1/4 c. of the flour and add 1/4 c. cocoa sifted with the flour.

September 21, 1955 Swiss Steak, Baking Frozen Vegetables, Apple Cheese Crisp, Dream Bars

Basic Swiss Steak

Baked Potatoes      French Green Beans

Apple Cheese Crisp

Swiss Steak

For Swiss Steak use round steak blade or arm steak. (The arm and blade steaks are cut from the beef chuck or shoulder are easily identified, the arm steak is recognized by its small tified, the arm steak is recognized by its small round bone. You often buy these for pot roasts. The blade steak contains a long thin bone.) Have meat cut 1 1/2 inches thick.

Dredge meat with seasoned flour (1 t. salt and 1/8 t. pepper per 1 c. flour). Brown steak in 3 T. of melted shortening. Turn meat so it browns thoroughly on both sides. Remember, brown meat slowly. Add 1/2 c. sliced onions. Add small amount of water (1/4 c.). Cover meat closely so none of the moisture can escape. You can cook the meat on top of stove but today we are cooking in the oven for an oven meal. Allow 1 hour per pound of meat in oven, 45 minutes for top of stove.

Note: For variation you may use a No. 303 can tomatoes in place of the 1/4 c. water. I call this Spanish Steak.

Special Request -- Repeat Chart For Baking Frozen Vegetables

Vegetable                                   Time in Minutes
                                                325 to 375 degrees
Asparagus, cuts                                40-45
Asparagus, spears                            40-50
Broccoli                                           35-40
Brussels Sprouts                               35-40
Cauliflower                                       30-35
Corn (kernels)                                  25-30
Green Beans, cut                              40-45
Green Beans, French style                35-40
Lima Beans(add 1/4 c. water)          45-50
Peas                                                35-40
Spinach, whole leaf                          35-40
Spinach, chopped                            30-35
Succotash                                        45-50
Wax beans, cut                                45-50
Mixed Vegetables                            40-45

Defrost corn-on-the-cob completely. Roll in melted butter in a shallow baking dish. Bake 400 degrees 20 minutes.

Apple Cheese Crisp

6 c. pared, cored, sliced apples
1 t. cinnamon
1 T. lemon juice
1/2 c. light corn syrup
1/2 c. sugar
2/3 c. flour
1/4 t. salt
1/3 c. butter
1/4 pound processed American cheese

Arrange apples in greased, shallow baking dish (about 10 x 6 x 2"). Sprinkle with cinnamon. Pour lemon juice and corn syrup over the apples. Combine sugar, flour and salt. Cut in butter until the mixture is the consistency of coarse corn meal. Stir in cheese lightly. Top apples with this mixture. Bake UNCOVERED at 350 degrees for 1 hour or until apples are very tender. Serve warm with or without cream. Serves 6.

Dream Bars

1/3 c. butter
1/2 c. confectioners sugar
1 egg yolk
1/2 t. vanilla
2 T. milk
1 1/2 c. flour
1/2 t. baking soda
2 whole eggs
1 c. brown sugar
1 t. vanilla
1/2 c. fine coconut
Confectioners sugar

Cream butter, add confectioners sugar and blend well. Add egg yolk and vanilla. Add milk alternately with flour, sifted with soda, forming a very soft dough. Spread thickly on bottom and thinly on sides of a greased 9" square pan. Use finger dipped in cold water for easy spreading. Beat whole eggs just enough to combine yolks and white, add brown sugar, vanilla, nuts and coconut. Mix well. Pour and spread on top of first mixture. Bake at 400 degrees for 20 minutes, then reduce temperature to 300 degrees for 15 minutes or until firm to the touch. When done, cool slightly, loosen sides and turn onto cake rack. When cold cut with crust side up into 4 uniform strips, and each strip into 8 bars. Dip crust side into confectioners sugar. Makes 32 slices.

September 21, 1954 Cookie Carnival Cut Out Cookies, Crunchy Crisps

Cut Out Cookies

1 c. shortening
4 c. all-purpose flour
1/2 t. salt
2 eggs
1 c. sugar
1/4 c. milk
1 t. vanilla
1 t. soda

Cut shortening into flour combined with salt, until mixture resembled fine meal.Combine eggs and sugar, beat well. Combine milk, vanilla and soda. Add to flour mixture, mix well. Roll out 1/4 inch thick, cut into desired shapes. Place on ungreased cookie sheet. Bake at 400 degrees for 10 to 12 minutes.

Crunchy Crisps

1 c. shortening (half butter)
 1 1/2 c. brown sugar
1 egg
1 1/2 c. flour
1 1/4 c. rolled oats
1/4 t. salt
2 t. baking powder
1 c. shredded coconut
1 t. vanilla

Cream shortening and sugar together. Add vanilla, add egg, and beat until fluffy. Sift flour measure, add salt and baking powder, sift again. Add dry ingredients, rolled oats and coconut to creamed mixture. Mix thoroughly. Drop by teaspoonfuls onto greased baking sheet, space 2 inches apart. Bake at 375 degrees for about 12 minutes. Makes 3 dozen.

Note: Cookies may be rolled into small balls and flattened with a fork.

September 20, 1955 Cornell Bread, Coconut Cake with Lemon Filling, Luscious Lemon Filling, Miracle Frosting

Cornell Bread

6 c. Big 4 Bread Blend Flour
2 1/2 t. salt
2 T. sugar
1/2 c. warm water
1 pkg yeast or 1 compressed yeast cake
2 c. warm milk
2 T. melted shortening

Sift flour, measure, re-sift with salt and sugar. Dissolve yeast in 1/2 c. warm water. Combine yeast with warm milk. Stir in flour. Add melted shortening and mix until the dough does not cling to the bowl. Turn dough out onto slightly floured pastry cloth and knead for about 5 minutes or until dough is smooth and elastic. Place dough in well greased bowl. Cover surface of dough with melted shortening. Cover and let rise in warm place until doubled in volume, about 1 1/2 hours. Punch dough down in the bowl. Fold edges over to center and turn upside down in bowl. Cover and let rise again until doubled (about 35 to 40 minutes). Turn dough on lightly floured cloth or board, divide into 2 equal portions. Shape each portion into a smooth ball. Let rest 15 minutes. Shape each ball into a loaf. Place each in a greased loaf pan (about 3 1/2 x 7 1/2). Brush the surface with melted shortening, let rise until loaves have increased about 3/4 greater than their original size. Bake at 350 degrees for 50 minutes to 1 hour. Remove bread from pans, place on rack to cool.

Editor's Note: I have not been able to find any other references to Big 4 Bread Blend flour. You might want to go to the original source the Cornell Bread Book. If you live in the Rochester, NY area, this book can be borrowed from the Rochester Public Library.

Coconut Cake with Lemon Filling

3/4 c. shortening
2 c. sugar
Grated rind 1 lemon
3 eggs, separated
3 1/2 c. cake flour
4 t. baking powder
3/4 t. salt
1 1/2 c. milk

Cream shortening, sigar and lemon rind together. Add egg yolks, beaten until think and lemon colored. Sift flour, baking powder and salt. Add alternately to first mixture with milk, beat only until smooth. Fold in stiffly beaten egg whites. Bake in 2 greased and floured 9" layer cake pans. Bake at 375 degrees for 25 minutes. Put together with lemon filling, sprinkle white frosting over top and sides, sprinkle generously with coconut.

Luscious Lemon Filling

1 c. sugar
5 T. cornstarch
1.8 t. salt
1 c. boiling water
2 egg yolks
1 T. butter
3 T. lemon juice
Grated rind 1 lemon

Mix sugar, cornstarch and salt. Add boiling water, cook, stirring constantly until thick and clear. Cook over hot water for 10 minutes to remove any starch taste. Add a little of the hot mixture to the slightly beaten egg yolks, then add egg yolks to mixture. Cook about 2 minutes longer. Remove from heat, add butter, lemon juice and rind. Cool.

Miracle Frosting

"So called because it never fails"

1 1/2 c. sugar
1/2 c. water
1/8 t. cream of tartar
2 egg whites
1 t. vanilla

Mix sugar, water, cream of tartar. Bring to a boil, stirring constantly. Cook until syrup begins to thicken, beat egg whites stiff, beating constantly. Cook remaining syrup to 236 degrees (syrup will spin a thread). Pour over egg white mixture and continue beating until mixture will hold its shape. Add vanilla. Pour on cake, spreading on top and sides. Sprinkle generously with coconut.

September 20, 1954 Smothered Hamburger Patties, Apple Salad, Uncooked Dressing for Fruit Salads, No Bake Cheese Cake

Smothered Hamburger Patties

1 c. bread crumbs
1/2 c. milk
1 pound ground beef
1 onion, chopped
1 egg
1/8 t. pepper
1 t. salt
10 1/2 oz. can veg. soup
1/3 c. water

Soak bread crumbs in milk. Mix all other ingredients except veg. soup, 1/4 t. salt and milk. Form meat into patties and brown in small amount of fat. Combine veg. soup, salt and water, pour over patties, cover and simmer 20 minutes. Makes 4.

Apple Salad

6 red apples
2 bananas
1/2 c. chopped celery
1/2 c. raisins
1/4 c. coconut
1/2 c. peanuts
1/2 c. watnuts
Juice of 1/2 lemon

Dice apples, do not pare them. Add remaining ingredients. Serve with the following dressing:

Uncooked Dressing for Fruit Salads

1/4 c. peanut butter
1/4 c. cream
2 T. sugar
1/2 c. mayonnaise

Combine all ingredients, mixing until smooth.

No Bake Cheese Cake

Crumb topping:

2 T. melted butter
1 T. sugar
1/4 t. cinnamon
1/4 t. nutmeg
1/4 c. chocolate cookie crumbs
1/4 c. graham cracker crumbs

Mix butter, sugar and spices together. Add half of spiced mixture to chocolate crumbs and remaining half to graham cracker crumbs, mix well. Turn cheese cake mixture into 8 inch spring form pan; sprinkle with crumbs in wedge shaped pattern, alternating chocolate and graham cracker crumbs. If desired an 8 or 9 inch square pan or a 9 x 5 loaf pan may be used. Line pan with waxed paper. Press crumb mixture in bottom of pan; turn in cheese cake mixture.


Cheese Cake Filling:

2 T. unflavored gelatin
1 c. sugar, divided
1/4 t. salt
2 eggs, separated
1 c. milk
1 t. grated lemon rind
3 c. (24 oz.) creamed cottage cheese, sieved
1 T. lemon juice
1 t. vanilla
1 c. heavy cream, whipped

Mix gelatin, 3/4 c. sugar and salt in top of double boiler. Beat together egg yolks and milk; add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes. Remove from heat; add lemon rind, cool. Stir in sieved cottage cheese, lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff, but not dry. Fold into gelatin-cheese mixture with whipped cream. Turn into prepared pan; chill until firm. Makes 10 to 12 servings. For family size 5 to 6 servings use half filling recipe but full amount of crumb mixture in an 8 inch round pan or 9 inch pie plate.

September 19, 1955 Grandmother's Old Fashioned Mincemeat, Roast Chicken Breasts with Lemon, Chocolate Cream Pie

Grandmother's Old Fashioned Mincemeat

2 pounds lean beef
1 pound suet
2 pounds finely chopped apples
2 pounds seeded raisins, chopped
1 pound currants
1/2 pound diced citron, orange or lemon peel
2 pounds light brown sugar
2 t. salt
1 c. molasses
1 1/2 quarts cider
3/4 c. beef stock
1 1/2 t. cinnamon
1 1/2 t. mace
1 1/2 t. cloves
1 t. all spice
1/4 c. lemon juice

Cover meat and suet with water, simmer unil tender (about 2 hours). Cool, remove fat which forms on top. Drain, save stock. Chop or grind meat very fine. Combine with apples. Add raisins, currants, citron, sugar, salt, molasses, cider, beef stock and suet. Bring slowly to boiling, stirring until sugar is dissolved.  Simmer 2 hours, stirring occasionally. Stir in lemon juice and spices. Cook 15 minutes. Pour at once into hot sterilized jars, seal immediately. Yield: 9 pints.

Tip: If desired, mincemeat may be frozen, after cooling thoroughly pack into freezer containers. When using for a pie it can be quickly thawed by using a double boiler. 1 pint mincemeat makes an 8 inch pie.

Roast Chicken Breasts with Lemon

4 chicken breasts
1/4 c. butter
1 lemon, sliced thin
Salt and pepper

Arrange chicken (each breast cut in two in the middle) skin side up in a shallow buttered casserole. Sprinkle generously with salt and pepper. Arrange the thin slices of lemon so that all the pieces of chicken are completely covered with lemon. Roast uncovered 350 degrees for 50 to 60 minutes until chicken is tender. From time to time baste chicken with rest of butter and juices in pan. Serves 4 to 6.

Tip: This combination of flavors is so simple and so good. It appeals to the current inclination for delicate and uncluttered food. Serve with buttered broccoli and candied sweet potatoes.

Chocolate Cream Pie

1 c. sugar
1/3 c. flour
3 T. cornstarch
1/8 t. t. salt
2 egg yolks
3/4 c. cold milk
3 c. warm milk
2 squares chocolate
2 T. butter
1 t. vanilla
Baked 9" pie shell
1/2 pint heavy cream, shipped

Combine sugar, flour, cornstarch and salt. Beat egg yolks slightly, mix with the 3/4 c. cold milk. Add this to the dry ingredients, a little at a time, slowly forming a smooth paste. Add warm milk slowly and cook until thick and smooth, stirring constantly. Cook over hot water about 5 minutes, then add the chocolate cut in pieces, stir only until chocolate is melted and evenly blended. Ad butter, mixing well. Cool, beat it vigorously every few minutes while cooling to prevent crust from forming on top. Add vanilla. When slightly warm pour into pie shell. When cold refrigerate. Spread with whipped cream before serving.

September 17, 1954 Baked Fish with Tomato Sauce, Lime Applesauce Ring, Buttermilk Torte

Baked Fish with Tomato Sauce

For this recipe use either a slice from a large fish, a 2 pound whole fish, or several small ones. Lay them in a greased baking dish and on them pour this sauce:

3 T. Planters peanut oil
1 small onion, minced
1 clove garlic
1 8-oz. can tomato sauce
Salt and pepper to taste
1/3 t. Rosemary
1 t. minced parsley

Saute onion in oil, add remaining ingredients and cook 20 minutes stirring occasionally. Pour over fish bake 325 degrees (covered) until tender, about 30 minutes. Sprinkle a little chopped parsley over top before serving.

Lime Applesauce Ring

2 pkgs. lime flavored gelatin
1 1/2 c. boiling water
1/2 c. cold water
2 1/4 c. applesauce
1 c. shredded carrots
1/2 c. diced celery
Salad greens
1 1/2 c. cottage cheese
2 T. chopped parsley

Dissolve gelatin in boiling water and stir until dissolved. Add cold water and chill until syrupy. Fold in applesauce, carrots and celery; pour into 8" ring mold which has been brushed with salad oil. Chill until firm. Unmold on platter; garnish with salad greens. Cobine cottage cheese and parsley. Serve in center of ring. Serves 6.

Buttermilk Torte

From: Mrs. Albert Lathrop, Rochester, N. Y.

3/4 c. butter
2 c. brown sugar
1 t. vanilla
2 egg yolks
2 2/3 c. cake flour
1 t. soda
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 1/4 c. buttermilk
1 c. brown sugar
2 egg whites
1/2 c. chopped nuts

Cream butter and sugar thoroughly, add vanilla and egg yolks, mix well. Sift dry ingredients three times. Add dry ingredients alternately with buttermilk, mix until smooth. Pour into buttered and floured torte pan. Sieve brown sugar for topping. Beat egg whites until stiff, add sugar gradually. Spread over top of batter. Sprinkle with nuts. Bake 350 degrees 35 to 40 minutes.

September 16, 1954 Hamburg Bar-B-Que, Twin Party Cakes, Deluxe Angel Food Cake, Glorious Golden Cake

Hamburg Bar-B-Que

From: Ruth Simons, Spencerport

1 pound ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. chopped celery
1 t. salt
1/8 t. pepper
1/8 t. accent
1/4 c. ketchup
1 T. vinegar
1 T. sugar
1 1/2 t. Worcestershire sauce
1 8-oz. can tomato sauce

Cook vegetables about 5 minutes in 2 T. fat. Add meat and sauce. Mix other ingredients together and add to meat. Simmer 20 minutes. Spoon onto hamburger buns.


Twin Party Cakes

Deluxe Angel Food Cake

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

Separate egg whites when cold, let stand to room temperature. Sift flour with 3/4 c. sugar 5 times. Beat egg whites with salt until foamy, add cream of tartar and continue beating until whites are stiff and stand in peaks. Add 1 cup of sugar gradually, continue beating until sugar is well blended. Add extracts. Sprinkle sugar and flour mixture evenly over eggs, beat just enough to blend. Gently push batter into ungreased 10 inch tube pan. Bake 375 degrees for 35 minutes. Invert to cool before removing from pan.

Glorious Golden Cake

1 1/4 c. sifted cake flour
1 1/2 t. baking powder
1/4 t. salt
1 1/4 c. sugr
10 egg yolks
1 whole egg
1 t. vanilla
1 t. lemon
6 T. cold water

Sift flour, baking powder and salt together. Beat egg yolks and whole egg together until thick and lemon colored. Add sugar gradually and continue beating, until sugar is dissolved. Fold in flour mixture. Add cold water, vanilla and lemon which have been combined. Beat just enough to blend ingredients. Bake in 10 inch tube pan at 350 degrees for 1 hour.

Note: If you are having a party bake these two cakes, one using the egg whites only, the other the yolks. Very pretty when alternated on a large platter, that is, a piece of angel food, a piece of golden cake, etc.

September 16, 1955 Coquelles St. Jacques Au Normandie, Buttermilk Doughnuts, Mock Chicken Pie

Coquelles St. Jacques Au Normandie

"This delicious fish dish is a specialty of the Normandy Inn at Sodus, New York."

1/2 pound sea scallops poached slowly in a cup of white wine and 1/2 c. water, with one small onion, some celery stalks and sprig of parsley.

1/2 pound any white fish, lobster or crab meat. Drain out scallops after about 5 minutes, poach white fish in same liquor until soft, only a few minutes usually.

Make a fairly thick cream sauce, using butter, flour and fish liquor. Add the scallops cut up fine and fish, season with salt, pepper and lemon juice.

Fill 6 scallop shells, sprinkle with buttered bread crumbs and grated cheese (Cheddar or American). Brown under broiler, serve immediately. Serves 6.

Buttermilk Doughnuts

4 c. flour
3/4 c. sugar
3 t. baking powder
1 t. baking soda
1 t. salt
1 t. nutmeg
1/3 c. shortening
3 eggs, well beaten
1 1/4 c. thick buttermilk

Sift flour, sugar, baking powder, soda, salt and spices together. Cut in shortening until mixture has the appearance of cornmeal. Beat eggs well, add buttermilk. Combine liquid and dry ingredients. Turn out on well floured board, knead for 1 minute. Chill 1 to 2 hours. (This makes rolling easier.) Divide dough into 3 portions. Roll dough about 1/4 inch thick. Cut with doughnut cutter, cutting all doughnuts before frying. Fry at 375 degrees. Fry until brown, turning once. Makes 2 1/2 dozen.


Doughnut Data:

Doughnuts are grease soaked. Fat not hot enough. Should start at 375 degrees, temperature should not drop below 360 or too many fried at once, which cools fat.

Doughnuts not cooked through: Fat too hot. Dough cut too thick. Doughnuts browned before sufficiently risen.

How to sugar doughnuts. Take a paper bag or sack, put in it about 1 cup of granulated or confectioners sugar. After the doughnuts have drained put five or six of them at a time in the sack. Shake it several times and the doughnuts will be well coated with sugar.  Don't try to sugar more than 5 or 6 at a time or they will stick. If you like, add a teaspoon of powdered cinnamon to each cup of sugar in the bag.

Mock Chicken Pie

2 carrots, diced
2 potatoes, diced
1 medium onion, chopped
1 c. peas, cooked
1 c. medium white sauce
1/4 t. paprika
1 can (7 oz.) tuna fish
2 c. biscuit mix
2/3 c. milk

Cook carrots, potatoes and onion in small amount of water until potatoes are tender. Add peas, meduim white sauce, paprika and tuna fish. Turn into well buttered baking dish. Top with biscuits made with the 2 c. biscuit mix and the 2/3 c. milk. Bake at 450 degrees until bubbly and brown (about 15 minutes). Serves 6.

Note: For medium white sauce use 1 c. milk to 2 T. flour, season to taste.

September 15, 1954 Skillet Herb Chicken, Low Calorie French Dressing, Butterscotch Pie

Skillet Herb Chicken

1 2 1/2 to 3 pound broiler-fryer cut up
Seasoned flour
1/4 c. fat or salad oil
1 can cream of mushroom soup, undiluted
1/2 c. milk
1 onion, sliced
1/2 t. thyme

Coat chicken with seasoned flour as described below. Cook chicken in hot fat on medium heat until evenly browned. Add combined soup and milk; top with onion; sprinkle with thyme. Simmer, covered, basting often, 30 minutes or until chicken is tender. Serves 4.

Seasoned flour: For every 2 pounds chicken use 1/4 c. flour, 1 t. paprika, 3/4 t. salt, 1/8 t. pepper. Shake together in a bag. Add chicken 2 or 3 pieces at a time. Shake.

Low Calorie French Dressing (20 calories per Tb.)

3/4 c. water
2 t. cornstarch
1/4 c. lemon juice
3/4 t. salt
1 1/2 t. sugar
3 T. salad oil
1 t. horseradish
1 1/4 t. prepared mustard
1/2 t. paprika
1 clove garlic
1/2 t. Worcestershire sauce
1/4 c. ketchup

Blend water and cornstarch. Cook slowly over low heat, stirring until clear and thickened . . . about 5 minutes. Add remaining ingredients; beat with rotary beater until smooth and well blended. Chill. Makes 1 1/4 c.

Egg French Dressing: Add 1 finely chopped hard cooked egg (25 calories per T.)

Fruit: Substitute 1/4 c. canned pineapple juice for 1/4 c. water; omit sugar. Or add 1/3 c. diced orange, pear, apricot, grapefruit etc. (25 calories per T.)

Garden: Mince and add 2 T. onion, 3 T. cucumber, 2 T. green pepper (20 calories per T.)

Butterscotch Pie

2/3 c. butter
1/2 c. flour
1 c. light brown sugar
2 1/2 c. milk
1/2 t. salt
2 egg yolks
1 t. vanilla

Melt butter in double boiler, add flour and cook slightly. Add brown sugar and blend. Add milk and salt and cook until slightly thickened. Mix some of the hot milk with 2 beaten egg yolks, add to mixture in double boiler. Cook until thick and smooth, stirring constantly. Add vanilla. Cool, pour into baked pie shell (9 inch). Top with whipped cream or meringue.

September 15, 1955 Connie's Saccharin Pickles, Barbecued Beef on Toasted Bun, Barbecue Sauce, Frozen Lemon Pie

Connie's Saccharin Pickles

"For our pickle-loving friends who count calories."

300 small cucumbers (more or less)
1 gallon cider vinegar
1 T. saccharin
1/2 box pickling spices
3 pints water
1 t. alum

Scrub pickles, add 1 c. salt to 2 gallons water. Put pickles in this solution over night. Drain. Combine vinegar, saccharin, spices, water and alum. Bring to a boil, let stand 30 minutes or until pickles change color. Pack pickles in hot, sterile jars. Bring liquid to a boil, pour over pickles, seal jars.

Barbecued Beef on Toasted Bun

"Delicious recipe for leftover beef."

2 T. butter
3 c. left over beef, shredded or 1 pound boneless beef cut in 1/2 inch cubes
1 t. salt
Dash pepper
Barbecue Sauce
4 hamburger buns

Place butter in skillet. Add beef, salt and pepper. Cook until beef is golden brown. Add barbecue sauce, while steaming, reduce heat, cover, simmer 30 minutes. 

Barbecue Sauce

2 T. butter
1 medium sized onion, chopped
2 T, vinegar
2 T. brown sugar
4 T. lemon juice
1 c. ketchup
3 T. Worcestershire sauce
1/2 t. prepared mustard
1/2 c. water
1/2 c. chopped celery
1 t. salt
1/4 t. red pepper

Melt butter, saute onion until a light brown. Add remaining ingredients, cover, simmer for 30 minutes.

Frozen Lemon Pie

1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 T. butter, melted

Crush crackers very fine; put through sieve. Add sugar, add melted butter. (Save 1/4 c. of mixture for top.) Pat rest of mixture in 9" pie plate, firmly against bottom and sides. Chill.

Filling:

1 (6 oz.) can frozen lemonade
1 canful water
32 marshmallows
1/2 pint whipped cream
Extra cream for garnish

Combine frozen lemonade and water, heat, but do not boil. Add marshmallows and stir over low heat (or in a double boiler) till melted. Chill until mixture begins to thicken. Whip cream, fold into mixture, blend well. Pipe filling into chilled crust, garnish with shipped cream and remaining crumbs. Freeze in freezer or freezing compartment of your refrigerator. Serves 6.

September 14, 1954 Green Tomato Mincemeat, Baked Pork Chops and Potatoes in Casserole, Refrigerator Gingerbread

Green Tomato Mincemeat

3 pounds green tomatoes
1/2 pound suet
3 pounds tart apples
1 medium orange
1 lemon
2 pounds brown sugar
1 pound seedless raisins
1 pound currants
3 oz. candied orange peel
3 oz. candied lemon peel
2 T. salt
1 1/2 c. cider vinegar
2 T. cinnamon
1 T. nutmeg
2 t. ground cloves

Wash tomatoes, remove stem and blossom ends. Put through food chopper using medium knife; drain, cover with cold water, bring to boil and blanch tomatoes about 5 minutes. Drain again. Put suet and pared, cored apples through food chopper, using medium knife. Combine all ingredients in 10 quart kettle and mix well. Bring to a boil and simmer slowly for 1 1/2 hours until thick. Pack at once in hot sterilized jars and seal. Store in cool place. 6 pints.

Note: 1 pint of mincemeat will fill 9 inch pie. To use add 3/4 c. water, fruit juice or cider, bing to a boil, then cool slightly before putting into pie.

Baked Pork Chops and Potatoes in Casserole

4 pork chops, 1 inch thick
1 pound raw potatoes, sliced very thin
1/4 c. butter
Salt and pepper
3/4 c.sliced onions
1 1/2 c. crushed tomatoes fresh or canned
2 T. flour

Brown chops in butter on both sides. Season with salt and pepper. In well greased  casserole place half of potatoes, place onions over potatoes, season with salt and pepper, cover onions with rest of potatoes. Place browned chops over potatoes. Add flour to drippings in pan, slowly add tomatoes, salt and pepper and cook until thickened. Pour sauce over meat and vegetables. Cover, bake 350 degrees for about 45 minutes. Serves 4.

Refrigerator Gingerbread

1 c. shortening
1 c. light brown sugar
1 c. molasses
3 eggs
1 t. soda
3 c. flour
3/4 t. ginger
2 T. cinnamon
1/2 t. salt
1 c. hot water

Cream shortening, add sugar, molasses and eggs. Beat well. Sift soda, flour, spices and salt together. Add alternately with hot water, beating well after each addition. Pour into 10" square pan, cover with wax paper and store in refrigerator until needed. Remove from refrigerator and let stand 20 minutes before baking. Bake in paper cups 20-25 minutes if desired. Bake 10" pan at 350 degrees for 40 minutes.

September 14, 1955 Breakfast Scrambled Eggs with Variations, Crispy Waffles, Dreamy Hamburger Bake, Sweet-Sour Cabbage, Peach Upside Down Cake, Crisp Cucumber Slices

September is breakfast month. Today we welcome to the program Virginia Ritter, Executive Director of Dairy Council of Rochester Area, Inc. who will talk about good breakfasts. Virginia says a good breakfast should include:

• Fruit
• Egg or cereal or both
• Cornell bread and butter
• Milk

Here are some main course recipes:

Scrambled Eggs with Variations

6 eggs
1/2 c. cream
1 t. chives
Paprika, salt, pepper

Beat eggs, add rest. Scramble lightly, stirring constantly.

Add any of the following:

1/2 c. grated onions
1/2 c. chopped olives, ham or bacon
6 chopped green onions and 2 T. pimiento
1/2 c. celery, 1/4 c. parsley, 1/4 c. mushrooms, sauteed first
2 t. cinnamon
1 t. grated orange or lemon peel
1/4 c. grated coconut
1/2 c. chopped fried bacon
2 T. crushed pineapple

Crispy Waffles

3 c. flour
3 c. milk
1 t. salt
3 eggs
4 t. baking powder
6 T. melted butter

Sift flour, measure and sift with baking powder and salt. Beat egg yolks until light and fluffy; add milk. Add dry ingredients alternately with the liquid. Add melted butter. Fold in stiffly beaten egg whites. Bake in a hot waffle iron. Makes 10 to 12 waffles.

Dreamy Hamburger Bake

8 slices bread
1 T. butter
1/2 pound ground beef
1/4 c. chopped onion
2 T. chopped celery
1/2 t. salt
1/2 t. monosodium glutamate
1 T. prepared mustard
1 c. shredded American cheese
2 eggs, slightly beaten
1 c. milk

Spread 4 slices of bread with butter. Toast on one side while preparing filling. Brown beef with onion and celery. Blend in seasonings and mustard. Arrange the 4 slices of bread, toast side up, in a greased 8" square pan. Spread with beef mixture. Sprinkle with cheese. Top with remaining slices. Mix together egg and milk; pour over bread. Bake at 375 degrees about 40 minutes.

Sweet-Sour Cabbage

3 slices bacon
1/4 c. water
1/4 c. vinegar
1 t. salt
1 t. sugar
4 c. shredded cabbage

Fry bacon until crisp. Remove bacon. Add water, vinegar, salt and sugar to bacon fat. Heat to boiling. Place cabbage in kettle, pour liquid mixture over all. Cook until steaming, lower heat and cook about 5 minutes or until cabbage is just tender. drain. Serve sprinkled with paprika and garnished with crumpled bacon. 4 servings.

Peach Upside Down Cake

2 T. butter, melted
2 T. brown sugar
1 1/2 c. fresh sliced peaches
1/3 c. shortening
1/2 c. sugar
1 egg
1/2 c. whole bran
1 t. grated orange rind
1 3/4 c. flour
2 t. baking powder
1/2 t. salt
1/4 t. soda
1/2 c. orange juice
1/4 c. milk

Melt butter in 8 x 8 x 2" pan. Sprinkle with brown sugar. Arrange sliced peaches in row over mixture. Cream shortening and sugar; add egg and beat well. Add bran and orange rind. Sift flour, baking powder, salt and soda; add alternately to creamed mixture with orange juice and milk. Pour over mixture in pan. Bake at 375 degrees 40 minutes. Cool 3 minutes. Turn out and serve.

Crisp Cucumber Slices

"This recipe is a special favorite. The cucumbers are wafer thin, crisp and well flavored." Hope you like them.

2 quarts cucumbers, sliced
6 small white onions, sliced
1 green pepper, chopped
1 red pepper, chopped
1/4 c.salt
2 1/2 c. sugar
3/4 t. tumeric
1/4 t. cloves, ground
1 t. mustard seed
2 1/2 c. vinegar

Slice cucumbers and onions paper thin. Add red and green peppers and mix with the salt. Cover with cracked ice and let stand for 3 hours. Drain. Combine remaining ingredients. Pour over vegetables, bring to boil, simmering 5 minutes. Seal in hot sterilized jars. Makes 4 pints.

September 13, 1955 Clam Bake

Clam Bake

Guests: Bud Palmer and Charlie Tice, Palmer's Fish Company, 141-143 State Street, Rochester, New York.


The Preparation of a Clam Bake:

Wash Cherrystone or Little Neck clams with a hand brush and place 12 to 18 in a cheese cloth clam bag. The clam bag should be tied so the clams are packed loosely. These clams should be washed thoroughly so the broth does not contain dirt from the clams. Be sure shell is tightly closed otherwise the clam is dead and unfit for use. Portion per person -- 1 to 2 dozen clams.

Wash sweet and white potatoes and prepare corn on the cob. Portion per person: 1 of each.

Wash and prepare chicken. Portion: 1/2 broiler per person.

Place live lobster, lobster tail or fish fillet on a tray. If fish fillet is used, wrap each portion of fish in cheese cloth. haddock is very good.

Packing the steamer:

1. Place vegetables on the first tray and set in steamer.
2. Place broilers and lobsters on second tray and place in steamer.
3. Place bags of clams in the third tray and set in steamer.
4. Fill a clam bag with celery leaves, a green pepper, an onion, a tomato and parsley, put on top of clams.
5. Place a potato on top of clams. When this potaato is cooked, the entire clam bake is ready to serve.
6. Pour in steamer one gallon of water per 100 clams.
7. Place steamer on fire.

Melt butter in sauce pan. One pound of butter serves 8 people.

Broilers may be removed at the end of two hours if one would like to broil them over charcoal or brown them in the oven.

Cooking time of Clam bake is approximately 2 1/2 hours.

If one does not have a Clam Steamer, it is possible to prepare the various foods in separate kettles, but the clam steamer is used so that the juice from the clams goes through the food and the combination of all the food juices makes up the delicious broth at the bottom of the clam steamer.

Clam Bake Menu and Method of Serving

1. Shrimp cocktail and sauce.
2. Draw off clam broth, add butter, celery salt and lemon if desired. Test broth for strength and if too strong, add hot water to dilute. Serve clam broth throughout the entire clam bake.
3. Serve 1 bag of clams per person and more if desired along with melted butter. The melted butter can be mixed with tomato soup and lemon if desired.
4. Next serve the lobster with a white potato, cole slaw and melted butter. The lobster should be split before serving.
5. Serve the half-broiler with sweet potato and corn on the cob. Pour melted butter over the chicken, potato and corn on the cob. If corn on the cob is not in season, canned or frozen corn is very acceptable.
6. Dessert is optional but a small slice of cantaloupe or ice cream tops off the clam bake.

Cocktail Sauce for Shrimp

(Family Recipe)

1 c. ketchup
2 T. lemon juice
1/2 t. salt
1/4 t. Tabasco
1 T. horseradish
2 T. minced celery
1 t. grated onion

Mix ingredients thoroughly. chill well before serving. Yield: 1 1/4 c. of sauce sufficient for 6 cocktails.

Cocktail Sauce

(Quantity Recipe - 50 cocktails)

2 quarts ketchup
1 c. lemon juice
4 t. salt
2 T. Tabasco
1/2 c. horseradish
1 c. minced celery
2 T. grated onion

Mix ingredients thoroughly. chill well before serving. Yield: 10 c. Servings: about 3 T. per cocktail.

Coleslaw

(Quantity Recipe - 50 servings)

8 pounds cabbage
1 c. pickles, chopped
4 1/2 c. green peppers
4 whole pimientos
1 T. salt
2 c. mayonnaise
2 c. boiled dressing

Shred cabbage fine. Chop pickles, peppers and pimientos. Add to cabbage. Add salt. Mix lightly. Just before serving and mayonnaise and salad dressing.

September 13, 1954 Grandmother's India Relish, Mother's Baked Beans, Apple Dumplings, Lemon Sauce

Grandmother's India Relish

6 pounds green tomatoes
6 pounds ripe tomatoes
5  sweet red peppers
4 green peppers
6 medium onions, peeled
1/2 c. salt
2 1/2 pounds sugar
1 1/2 quarts cider vinegar
1 t. cinnamon
1 T. turmeric
1 T. mustard
2 T. flour

Wash vegetables thoroughly. Remove stem and blossom ends of tomatoes and white portions of peppers. Put through food chopper using medium blade. Turn into 10 quart kettle. Add salt, let stand overnight. drain, add sugar, vinegar and cinnamon; boil slowly 1 hour. Mix turmeric, mustard and flour; stir in. Cook 15 minutes longer, stir occasionally. Pack in sterilized jars and seal. 6 pints.

Mother's Baked Beans

1 qt. pea beans
3/4 pound salt pork
1 T. salt
1 t. dry mustard
3/4 c. molasses
1 c. boiling water

Wash and pick over beans. Soak in cold water to cover over night. Drain, cover with fresh water, bring to boiling point, simmer over low heat until skins burst when tested. To test take up a few beans with spoon and blow. When skins break, the beans are tender enough. Drain beans and place in bean pot. Scrape rind of salt pork and cut several gashes in the meat, press into bean. Mix salt, mustard, molasses and boiling water, and pour over beans. Add more boiling water, if necessary, to cover beans entirely. Cover and bake in slow oven 250 degrees 6 to 8 hours. Add more water if necessary. Uncover and bake 30 minutes longer, until a brown crust has formed. 12 servings.

Apple Dumplings

From: Mrs. G. Rogers, Rochester, N. Y.

2 c. flour
3 t. baking powder
1/2 t. salt
1 1/2 T. sugar
1/4 c. shortening
1 egg, slightly beaten
1/2 c. milk (about)
Applesauce, sweetened

Sift flour, measure, re-sift with baking powder, salt and sugar. Cut in shortening until mixture resembles corn meal. Add egg and enough milk to make a soft dough. Roll on floured board about 1/2 inch thick, then spread with sweetened applesauce, sprinkle with cinnamon and roll as jelly roll. Cut into 1 inch slices and place in well greased baking dish, cut side up. Bake at 400 degree oven about 25 minutes. Cover with lemon sauce and bake another 10 minutes. Serve with additional lemon sauce.

Lemon Sauce

1/2 c. sugar
1 1/2 T. cornstarch
1 c. boiling water
2 T. butter
Grated rind 1 lemon
3 T. lemon juice
1/8 t. salt

Combine sugar and cornstarch; dissolve in boiling water. Cook slowly, stirring constantly unil thick and clear. Remove from heat, add remaining ingredients. Makes 1 1/2 c.

September 13, 1955 Spiced Peach Conserve, Crispy Fried Chicken, Quick Potato Balls, Molly's Lemon Sherbert, Banana Cream Pie

Spiced Peach Conserve

"Make some for Christmas gifts."

4 1/2 c. chopped fresh peaches
1/4 c. lemon juice
4 pounds sugar
1 c. slivered braqzil nuts
1/2 t. cinnamon
1/2 t. cloves
1/4 t. mace
1 bottle fruit pectin

Combine all ingredients except fruit pectin. Bring to a full rolling boil, stirring frequently yo prevent burning. Boil hard 1 minute, stirring constantly. Remove from heat. Add fruit pectin. Cover, let stand 5 minutes. Skim, stir well, pour into hot, sterilized glasses. Seal.

Dinner

Crispy Fried Chicken

Green Beans      Quick Potato Balls

Molly's Lemon Sherbert

Banana Cream Pie

Crispy Fried Chicken

(This is my favorite way to fry chicken, a little more trouble than some recipes but worth the effort.)

Select a frying chicken or your favorite chicken parts. Place a kettle or deep fat fryer, add 1 c. water, cover and bring to steaming point. Reduce heat and simmer about 30 minutes. Drain and cool. Sprinkle each piece with salt and pepper. Place fat in fryer, tun control to 350 degrees. Dip chicken in batter (recipe below). Dip fry basket in hot fat before putting in chicken, (this keeps chicken from sticking). Fry until golden brown, about 10 minutes on one side, turn and fry about 5 minutes on the other side. Drain.

Batter:

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

Beat egg, add milk. Sift flour, salt and baking powder together and beat into egg and milk mixture. Blend in melted shortening.

Quick Potato Balls

Use whole canned potatoes. Drop in fat at 350 degrees. Fry 5 minutes.

Molly's Lemon Sherbert, Banana Cream Pie

"Serve with the meat course"

Grated rind of 1 lemon
1/3 c. lemon juice
1/2 t. lemon extract
1 1/4 c. sugar
2 c. light cream
Pinch of salt

Combine all ingredients. Stir to dissolve sugar. Pour into freezing tray of refrigerator, set control at coldest setting. Freeze until firm, beat with wooden spoon or beater  until smooth. Return to refrigerator to freeze. 

Banana Cream Pie

Prepare 9" baked pie shell
3 egg yolks
1/2 c. sugar
1/4 t. salt
2 1/2 T. cornstarch
1 T. butter
2  c. scalded milk
1 t. vanilla
1/4 t. grated nutmeg, optional
2 egg whites
6 T. sugar
Sliced bananas

Beat egg yolks, beat in gradually sugar, salt, cornstarch and butter. Pour over all ingredients the scalded milk. Cook in double boiler, stirring constantly until thick and smooth. Cool. Add vanilla and nutmeg if desired. Slice bananas in bottom of baked, cooled shell. Pour cooled filling over bananas. Beat egg whites until stiff, add sugar and continue beating until meringue stands in stiff peaks. Swirl on top of pie. Bake in hot oven 400 degrees for 4 to 5 minutes to brown.

Note: Filling must be cold before pouring over bananas, hot or warm filling will darken bananas. It is important to brown meringue quickly so bananas will not become warm. Pie is delicious topped with whipped cream.

September 12, 1955 Mother's India Relish, Special Mustard Pickles, Chocolate Angel Food with Chocolate Whipped Cream

Mother's India Relish

"I cherish this recipe because it reminds me of Saturday night suppers at home as a girl and wonderful home-made rolls and baked beans. Our family of 7 would finish a jar of this relish."

3 pounds green tomatoes
3 pounds ripe tomatoes
3 red peppers
3 green peppers
2 pounds onions
1 medium head cabbage
1 medium bunch celery
1/2 c. salt
1/4 c. mixed pickling spices
1 1/2 quarts vinegar
1/2 c. mustard seed
1/2 t. ground cinnamon
1 t. ground cloves
3 pounds granulated sugar

Wash vegetables. Remove stem and blossom ends of tomatoes, seds and white portions of peppers. Put all vegetables through meat chopper using medium knife. Add salt, let stand overnight. Drain, add pickling spices tied in cheesecloth bag and rest of ingredients; simmer 1 hour, stirring occasionally. Pack at once into hot sterilized jars; seal. Makes 7 pints.

Special Mustard Pickles

 
1 quart small green cucumbers
1 quart small onions, whole
1 quart tiny green tomatoes, whole
1 cauliflower, chopped
1 bunch celery, chopped
3 green peppers, chopped
3 red peppers, chopped
1 c. flour
1 c. ground mustard
3 T. tumeric
1 T. celery salt
2 pounds sugar
3 pints vinegar

Combine all vegetables. If cucumbers are large they may be cut into chunks. Let stand in brine of 1 pint of salt to 1 gallon of water for 24 hours. Cook in same brine for 24 hours until tender but not soft. Drain and rinse under running water. Make a dressing of remaining ingredients cooking until thickened. Add drained pickles and cook together 5 minutes. Seal in hot sterilized jars.

Note: This highly spiced pickle is unusual because of the whole green tomatoes in it. They are delicious. We have grown our own so I know.

By Request Recipe

Chocolate Angel Food with Chocolate Whipped Cream

1 2/3 c. egg whites
3/4 c. flour
6 T. cocoa
3/4 c. sugar
1/2 t. salt
1 1/2 t. cream of tartar
1 c. sugar
1 1/2 t. vanilla

About 1 hour before making cake separate eggs so whites will be at room temperature. Sift flour with cocoa and 3/4 c. sugar 5 times. Beat egg whites until foamy; add cream of tartar and salt; beat till stiff peaks are formed; add 1 c. sugar, beating constantly. Fold in flour mixture and vanilla. Pour into ungreased 10 inch tube pan. Bake at 375 degrees for 35 minutes. After baking immediately invert pan to cool.


Chocolate Whipped Cream

1/3 c. sifted confectiners sugar
2 1/2 T. sifted cocoa
1 c. whipping cream
1 t. vanilla

Sift cocoa and confectioners sugar, add cream and vanilla. Beat until stiff. DO NOT BEAT WHIPPING CREAM FIRST.

September 9, 1955 Saturday Night Supper Jane's Baked Beans, Jellied Cheese Fruit Salad, Lemon Meringue Pie

Saturday Night Supper 

Jane's Baked Beans

Boiled Ham      Jellied Cheese Fruit Salad

Lemon Meringue Pie

Jane's Baked Beans

By special request

2 pounds navy beans
1/2 pound salt pork, cut up
2 onions (2-3" in diameter)
Few stalks of celery, diced
2 c. light brown sugar
2 t. soda
2 t. salt

Soak beans over night. Drain. Cover with water, add 2 t. baking soda and cook 15 minutes. Drain and wash. Cover with water, add onions, chopped, celery, salt pork, sugar, and salt.  Cover and cook till soft. Put in oven, bake covered 2 to 3 hours at 30 degrees.

Editor's Note: 30 degrees is not a typo. I am guessing that Trudy meant 300 degrees.

Jellied Cheese Fruit Salad

2 packages lime flavored gelatine
3 1/2 c. hot water
1 c. shredded cabbage
1/2 c. diced celery
1/2 pound American cheese
Salad greens
6 canned pears (or fresh)
6 canned or fresh peaches
2 bananas, quartered
Mayonnaise or fruit salad dressing

Dissolve gelatine in hot water. Chill until slightly thickened. Add cabbage, celery and cheese. Mix thoroughly. Pour into cold water rinsed ring mold. Chill until firm. Unmold on bed of salad greens. Alternate pear and peach halves and banana wedges around edge of mold. Garnish with additional greens. Serve with mayonnaise or fruit dressing.

Lemon Meringue Pie

The Filling:

1 1/2 c. sugar
6 T. cornstarch
1 3/4 c. boiling water
3 eggs, separated
1/4 c. lemon juice
1 T. grated lemon rind
3 T. butter

Mix sugar and cornstarch, add hot water gradually. Cook until thickened, stirring constantly. Add a small amount of the cornstarch mixture to the slightly beaten egg yolks, then add to hot mixture. Cook 1 minute, stirring constantly. Remove from heat, add lemon juice, lemon rind and butter. Stir well. Pour into baked 8 or 9 inch pie shell. Top with meringue.

Meringue

3 egg whites
1/4 t. cream of tartar
6 T. sugar
1/8 t. salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff but not dry. Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile lightly on hot filling. Spread to edge of crust. Bake at 400 degrees for 4 to 5 minutes or until lightly browned.

September 8, 1955 Tuna Fish and Noodle Casserole, Best Banana Cake, Lemon Butter Frosting, Corn Relish

Tuna Fish and Noodle Casserole

1/2 pound uncooked noodles
1/4 c. butter
3 T. flour
1 1/2 c. milk
1/2 t. salt
Dash pepper
1 T. chopped onion
1/3 c. finely chopped green pepper
1 can tune fish (7-oz.)
2/3 c. crushed potato chips
1/2 c. sharp grated cheese

Cook noodles in boiling salted water until tender, (about 9 minutes). Drain. Melt butter in sauce pan. Add flour and blend. Add milk, salt, pepper, cook until thickened, stirring constantly. Add onion and green pepper. Arrange half of noodles in greased 2 quart casserole. Flake fish and arrange over noodles. Top with remaining noodles. Pour sauce over all, lifting noodles with a fork so sauce will cover noodles in bottom of casserole. Sprinkle with crushed potato chips and grated cheese. Bake at 350 degrees for 25 min.

Quickee: Use 1 can mushroom soup and 1/3 c. milk instead of sauce.

Best Banana Cake

"Keeps well -- good for lunch boxes"

2 c. flour
1 1/2 baking powder
1 t. soda
1 t. salt
1/2 c. Fluffo
1 1/2 c. sugar
1 t. vanilla
3 eggs
1/2 c. buttermilk
1 c. mashed bananas
Walnut halves, if desired

 Sift dry ingredients together. Cream shortening and sugar. Add vanilla. Beat in eggs one at a time. Beat until mixture is light and fluffy. Add buttermilk and bananas alternately with sifted dry ingredients. Blend until smooth. Spread in greased and floured 9 x 13 x 2 inch pan. Bake at 350 degrees for 40 minutes. When cool frost with Lemon Butter Frosting. Top each piece with walnut half if desired. THIS CAKE FREEZES WELL.

Lemon Butter Frosting

2 1/2 c. confectioners sugar
1/4 c. melted butter
2 t. grated lemon rind
2 t. lemon juice
1/4 t. vanilla
2 to 3 T. top milk or light cream

Combine all ingredients with enough milk or cream for easy spreading.

Corn Relish

6 large ears corn
1 pound tomatoes
2 cucumbers
2 green peppers
6 red peppers
2 c. sugar
1/4 c. salt
2 c. vinegar
1 c. water
1 t. tumeric
1 T. mustard seed
5 medium sized onions

Husk corn. Cur corn from cobs but do not scrape. Dip tomatoes in boiling water, rub skins off. Wash and peel cucumbers and onions and cut in eighths. Cut peppers in halves, remove stem ends, seeds and fibrous white portions. Put cucumber, onions and peppers through grinder, using medium knife. Put vegetables in large kettle, add remaining ingredients, bring to a boil, stirring until sugar is dissolved. Cook slowly over medium heat, 45 minutes. Pour into hot sterilized jars, seal immediately. Yield: 5 pints.

September 7, 1955 How to Freeze Peaches, Medium Syrup, A Specialty -- "Lime Marmalade", Peach Cobbler

How to Freeze Peaches

Select tree ripe peaches. Some of the varieties suitable for freezing are: Golden Jubilee, Hale Haven, Elberta. Wash, peel. Drop into chilled solution of 1 t. salt or 1 T. lemon juice in 1 qt. water. Drain, slice directly into container.

Note: I prefer to peel without dipping into boiling water. Keeps fruit firmer, tastes fresher. Takes more time, but worth the effort.

Cover with medium syrup to which ascorbic acid has been added.

Medium Syrup: 4 c. water, 6 c. sugar. Dissolve sugar in boiling water. Bring to boiling point. Chill. To add ascorbic acid, dissolve 1/2 t. powdered ascorbic acid in a little water. Add 1 pint cold syrup. 1 pint is enough to 8 pints peaches.

Tip: To help fruit retain its color, crumple a piece of wax paper or cellophane and place on top of fruit before closing cover. Prevents darkening. Serve frozen peaches slightly frosty.

A Specialty -- "Lime Marmalade"

Delicious with sea food or meat

6 large limes (or 12 ordinary limes)
2 lemins
Sugar

Wash fruit and slice very thin, discarding seeds ad white fiber. Place in preserving kettle and cover with water. Cook, covered for 20 minutes.  Measure fruit and water mixture. Add 1 c. sugar for each cup of fruit mixture. Place over medium heat and bring to boil. Cool rapidly until syrup jells. Seal in hot sterilized jars.

 Peach Cobbler

4 c. peeled, sliced fresh peaches
2 T. flour
1 c. sugar
1 T. lemon juice
1 1/2 c. biscuit mix
1/4 c. sugar
1 egg plus enough milk to make 1/2 c. liquid
2 T. melted butter
1/8 t. almond flavoring

Place sliced peaches in 7 x 11 baking dish. Mix together flour and sugar, sprinkle over peaches, then sprinkle lemon juice over all. Bake at 425 degrees until peach juice bubbles (about 20 minutes), While fruit bakes, make biscuit topping. Mix together biscuit topping and sugar, add egg, milk, butter and almond flavoring. Mix just enough to blend. Drop by spoonfuls over top of peaches. Bake 15 to 20 minutes longer until top browns. Serve warm with sugar and cream. Serves 6 to 8.

Notes: Peaches will not be entirely covered with biscuit mix.

September 6, 1955 Chili Sauce, Hot-Dog Hamburger Relish, Whole Pickled Beets, Dandy Devils Food Cake, Carmel Meringue Frosting

Chili Sauce

25 medium tomatoes
6 medium onions, chopped
2 sweet red peppers, finely ground
1 medium bunch celery, chopped
2 c. vinegar
2 t. whold all spice
1 stick cinnamon
1 t. whold cloves
1 T. salt
1 1/2 c. sugar

Scald, peel and chop tomatoes. Add other vegetables and vinegar. Bring to boiling point. Cook until thick and clear, about 2 hours. Tie spices in bag. Add spices, salt and sugar to first mixture during last hour of cooking. Pour into hot clean jars and seal. Yield: 5 pints.

Note: Have you ever tried cooking chili sauce in the oven. Use above recipe, bring mixture to a boil, place in uncovered shallow pan (as a roaster), cook 3 to 4 hours, stirring occasionally. Cook for 1 1/2 hours, add spices, salt and sugar, cook remaining 1 1/2 to 2 1/2 hours until thickened. Chili sauce cooked in oven has a better flavor, color and consistency than when cooked on top of stove, requires less watching.

Hot-Dog Hamburger Relish

2 pounds small cucumbers
12 red peppers
12 green peppers
1 medium head cabbage
6 large onions
3 T. salt
1 T. celery seed
1 t. turmeric
3 c. vinegar
3 T. mustard seed

Put cucumbers, peppers, cabbage and onions through medium food chopper. Add salt and let stand overnight; drain. Mix with remaining ingredients. Boil 20 minutes. Pour into hot, clean jars, seal. Makes 9 pints.

Whole Pickled Beets

3 pints small beets of uniform size
Salt and water
1 quart vinegar
1/2 c. sugar
2 T. mixed pickling spices
1/2 c. water
1 t. salt

Wash beets, but do not skin or trim off the roots. Leave 1 inch of tops so that the beets will not bleed. Put in a large saucepan and cover with water, use 1 T. salt for each quart of water. Simmer until tender. Drain, cool, skin beets and trim off roots and top. Combine remaining ingredients in saucepan. Place over medium heat and boil together for 3 minutes. Pack beets in hot sterilized pint jars.  Pour hot liquid and seal immediately. Makes 3 pints.

Dandy Devils Food Cake

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

Cream butter. Add sugar gradually, creaming well. Add eggs one at a time, beating well after each addition. Melt chocolate and cool. Add to first mixture. Sift dry ingredients together. Add vanilla to milk. Pour into 2 greased and floured 9" layer cake pans. Bake 350 degrees 35 minutes. Cool 10 minutes before removing from pans. Cool on cake racks. Frost with Carmel Meringue Frosting.

Carmel Meringue Frosting

4 egg whites
1 c. brown sugar
Dash salt
1 t. vanilla
1 c. chopped nuts

Combine egg whites, brown sugar and salt. Blend well. Cook over boiling water, beating constantly with electric beater or rotary beater until stiff peaks are formed (4 to 5 minutes). Add vanilla and beat until of spreading consistency. Spread on cake. Sprinkle with nuts.

September 5, 1955 Icicle Pickles (13 day pickles), Mother's Bread and Butter Pickles, My Favorite Watermelon Pickles, Jiffy Sweet Chunk Pickles, Pickle Pointers, Pickle Difficulties, Banana Oatmeal Cookies

Icicle Pickles (13 day pickles)

2 gallons cucumbers (cut lengthwise in narrow strips with skins left on)
1 pint salt
1 T. alum
5 c. vinegar
4 pounds sugar
1/4 c. mixed pickling spices
Boiling water

Put cucumbers in a crock. Add salt and 1 gallon boiling water. When cool, cover with a plate. Let stand 1 week.  If mold forms it will not affect the cucumbers. Drain, add another gallon boiling water. Let stand 24 hours. Drain. Dissolve alum in 1 gallon boiling water, pour over cucumbers. Let stand 24 hours. Drain and discard liquid. Combine vinegar, sugar, and spices. Bring to boiling point, put on cucumbers. Let stand 24 hours. Repeat this last step three more times, each time pour vinegar mixture off  and bring to a boil, then pour over cucumbers. Pack into clean, hot jars, seal.

Mother's Bread and Butter Pickles

6 quarts medium sized cucumbers, thinly sliced
3/4 c. salt
6 medium white onions, sliced
2 c. water
1 quart vinegar
4 c. sugar
2 T. celery seed
2 T. mustard seed
1/4 t. cayenne pepper

Wash cucumbers thoroughly before slicing. Arrange cucumbers and onions in an earthenware crock or bowl. Sprinkle each layer with salt. Cover and let stand 3 hours. Drain. Combine water, vinegar, sugar, celery seed, mustard seed and cayenne pepper. Bring to a boil, boil 5 minutes. Add cucumber mixture and bring once more to boiling point; but do not boil. Pack immediately in hot sterilized jars. Makes about 8 pints.

My Favorite Watermelon Pickles

 (Revised Recipe)

7 pounds prepared watermelon rind
2 c. water
2 c. vinegar
3 1/2 pounds sugar
1/2 t. oil of cinnamon
1/2 t. oil of cloves
8 t. powdered alum

Cover rind with water. Cook until tender but not soft. Drain. Cover with fresh water to which you have added the 8 t. alum. Let stand overnight. Drain. Combine water, vinegar and sugar, bring to a boil, boil 3 minutes. Add oil flavorings. Pour over drained rind. Bring to a boil each day for 4 days. On the 4th day bring to a boil, pack into hot sterilized jars and seal. Yield: 6 pints.

Note: To prepare watermelon rind, remove all pink meat and green skin from the rind of a firm melon, preferably under ripe. Cut into desired shapes, strips, squares or circles.

Jiffy Sweet Chunk Pickles

 30 cucumbers (1"in diameter
1 1/2 c. vinegar
1/2 c. salt
3/4 c. water
4 c. sugar
1 t. celery seed
1 t. mustard seed

Slice pickles about 1/4" thick. Arrange in layers with cracked ice, sprinkle each layer with salt. Let stand 3 hours. Drain thoroughly. DO NOT RINSE. Mix vinegar, water, sugar, celery and mustard seed. Bring to boiling point, add pickles and heat until pickles are hot but not boiling. Fill hot, clean jars, seal.

Pickle Pointers

Cucumbers for pickling: For best pickles use small to medium size cucumbers. Plan to start making pickles the day they are picked. Heat pickles only to boiling, NEVER BOIL.

Vinegar: Avoid using too strong a vinegar. Cider vinegar gives a fine flavor. White vinegar may be used. Use 40-60  grain strength 5% acidity. Be sure vinegar solution covers pickles.

Salt: Use pure or dairy or bag salt for all pickling. Do not use iodized or table salt. Measure salt accurately. Too strong a brine causes pickles to shrivel.

Jars: Glass jars with glass tops are best. If vacuum seal type jars are used, have jars and lids very hot, fill with very hot pickles and screw metal band down firmly. DO NOT USE ZINK TOP JARS FOR BRINED MIXTURES. DO NOT USE A VACUUM SEAL WHEN FILLING WITH A COLD MIXTURE.

Pickle Difficulties

When pickles shrivel: Too strong a brine was used, too much sugar was added or too strong a vinegar was used. When pickles shrivel you can not restore them. Grind and use as a relish.

If pickles are soft: Not enough salt was used or pickles were not entirely covered with brine when soaking.

Hollow Pickles: Cucumbers were too old or were allowed to stand too long before making into pickles.
  

Banana Oatmeal Cookies

(Lunch-box Favorite)

"Especially for the back-to-school gang"

1 c. sugar
2/3 c. fluffo
2 eggs
1/2 t. vanilla
1/2 t. lemon extract
3/4 c. mashed bananas
1 1/2 c. quick cooking rolled oats
2 c. flour
3/4 t. soda
1 t. baking powder
1 t. salt
1/2 c. chopped nuts

Cream sugar and shortening. Add eggs. Beat until light and fluffy. Blend in flavorings, mashed bananas and rolled oats. Sift together dry ingredients. Blend into creamed mixture. Stir in nuts. Drop by teaspoonfuls 2 inches apart on lightly greased baking sheet. Bake at 350 degrees about 15 minutes. Makes 3 dozen.