November 17, 1955 Vegetables for Thanksgiving Squash, Green Beans Almondine, Baked Onions with Nuts, Eleanor's Birthday Cake, Daffodil Cake, Boiled Frosting

Vegetables for Thanksgiving

Squash

Common varieties -- Hubbard, acorn, butternut, buttercup and delicious. Squash is an easy vegetable to cook: it keeps its bright color and good flavor when it is baked or steamed. Steaming takes 50 to 70 minutes while baking takes 40 to 60 minutes at 350 degrees. Peel butternut squash and steam for easy cooking. The larger squashes I prefer to bake, cutting in two for the smaller squashes such as acorn and delicious (medium sized) and into large chunks for squash such as Hubbard. Start baking skin side down if possible. When done, scoop from shell, mash with plenty of butter, a little cream if squash is dry. season with salt and pepper. If you are freezing squash for future use chill thoroughly after preparing, pack in freezer containers. Freeze. To reheat, use double boiler, allow 1 hour for heating through.

Green Beans Almondine

Prepare French style green beans, fresh or fresh frozen. Butter and sprinkle toasted slivered almoinds over beans just before serving.

Baked Onions with Nuts

2 doz. small white onions
3 T. butter
Pepper
1 T. sugar
3/4 t. salt
3/4 c. sliced nuts

Peel onions, wash. Melt butter in baking dish. Add pepper, sugar, salt and nuts, then onions. Stir until well coated with seasoned butter. Cover tightly. Bake at 375 degrees for 45 minutes or 1 hour until tender. This makes 4 to 6 servings, increase recipe accordingly.

Eleanor's Birthday Cake

Daffodil Cake

1 1/2 c. egg whites
1/2 t. salt
1 t. salt
1 1/2 c. sugar
6 egg yolks
1 t. lemon extract
1 1/4 c. cake flour
1 t. vanilla

Beat egg whites with salt and cream of tartar until stiff but not dry. Fold in sugar gradually. Divide into two equal parts. Beat egg yolks until very thick and lemon colored. Fold into half of meringue mixture. Fold in lemon extract, add 3/4 c. of the flour. To the other half add vanilla and remaining 1/2 c. flour. Dip spoonfuls of the mixture alternately in a 10" ungreased tube pan. Bake at 325 degrees 1 to 1 1/4 hours. Invert to cool.

Boiled Frosting

"The kind that forms a crust on top -- soft inside."

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

Combine sugar, water and corn syrup. Cook, stirring constantly until mixture begins to boil. Cook without stirring until mixture spins a thread or until thermometer registers 242 degrees. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until frosting holds its shape. Sprinkle coconut and a little grated lemon rind over top of cake. Insert glass in center of cake for fresh flowers.