May 25, 1956 Strawberry Jam (with pectin), Deviled Rock Libster Tails, Chocolate Chip Cream Cookies

Strawberry Jam (with pectin)

2 c. finely mashed strawberries
4 c. sugar
1 pkg. powdered pectin
1 c. water

Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water, bring to boil and boil rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into jelly glasses or freezer containers. Cover and let stand at room temperature 24 - 48 hours or until jelled. Seal with paraffin and store in freezer or it will keep several weeks at refrigerator temperature.

Deviled Rock Libster Tails

4 rock lobster tails
1/4 c. butter
1 onion, minced
2 T. flour
1 t. dry mustard
1 c. milk
1 t. lemon juice
1/2 t. Worcestershire sauce
Dash Tabasco sauce
1/2 t. salt
1/4 t. pepper
1/3 c. grated parmesan cheese

Place lobster tails either thawed or frozen into large kettle with boiling water (1 t. salt for each gallon water). When water reboils, lower heat, keep kettle covered. Boil tails 1 minute longer than their individual weight in ounces. For instance, boil a 4-ounce lobster tail for 5 minutes.Add 2 minutes to all boiling times when tails are cooked frozen. To remove meat easily, drain off hot water, cover with cold water. Using scissors cut lengthwise through center of membrane covering flesh and insert fingers under meat and pull meat out. Save shells. Cut meat into large pieces. Saute onion in butter. Add flour and mustard. Gradually stir in milk and cook until thickened, stirring constantly. Add lobster meat. Fill shells with mixture. Sprinkle tops with cheese. Broil 3" from heat until tops are lightly browned. Serve with browned potatoes, fresh asparagus.

Chocolate Chip Cream Cookies

2 1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1 c. soda
1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. dairy sour cream
1 c. chopped nuts
12 oz. chocolate bars

Sift dry ingrdients together. Cream butter and sugar, add eggs and mix well. Add sifted dry ingredients alternately with cream. Add chopped nuts and chocolate bits. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Makes about 7 dozen.

May 24, 1956 Chicken Livers with Rice in Casserole, Strawberry Cream Pie

Chicken Livers with Rice in Casserole

1 lb. chicken livers
1/2 lb. mushrooms
3 T. butter
1 can condensed cream of mushroom soup
2/3 c. milk
1 1/2 c. cooked rice
2 T. chopped parsley
2 T. shredded almonds, toasted

Saute livers and mushrooms in butter.Combine soup and milk, add rice and parsley, combine with livers and mushrooms. Pour into casserole. Bake at 350 degrees for 10 to 15 minutes. Serve topped with shredded almonds.

Strawberry Cream Pie

1 baked 9" pie shell
1/2 c. slivered blanched almonds, toasted
1 recipe cream filling
2 1/2 c. strawberries
1/2 c. water
1/4 c. sugar
2 t. cornstartch
Few drops of red coloring

Cream Filling:

1/2 c. sugar
3 T. cornstartch
3 T. flour
1/2 t. salt
2 c. milk
1 egg, slightly beaten
1/2 c. heavy cream, whipped
1 t. vanilla

Cover bottom of cooled baked pie shell with almonds. Fill with cream filling. Slice 2 c. of the strawberries in half, arrange on top of chilled cream filling. For glaze: Crush remaining berries; add water and cook 2 minutes, sieve. Combine sugar and cornstartch; gradually stir in berry juice. Cook, stirring constantly until thick and clear. Tint to desired coloring. Cool slightly, pour over halved strawberries. Refergerate until serving time. Serve with whipped cream if desired.

Note: You may use 2 t. clearjel (fruit pie thickener from Atlantic Supply) instead of cornstartch, if you do, add strawberry juice to clearjel, cook until thickened, add sugar and continue to cook until transparent.

May 23, 1956 Hungarian Goulash, Garlic Buttered French Bread, Coconut Custard Pie

Hungarian Goulash

2 lbs beef chuck
1 c. chopped onions
1/4 c. shortening
1 T. flour
1 1/2 t. salt
1 T. paprika
2 c. bouillon (2 or 3 bouillon cubes in 2 c. hot water
1 8-oz. can tomato sauce
2 c. peeled diced tomatoes
1 clove garlic, minced
1 Bouquet Garni (1 bay leaf, 1 stalk celery and leaves, 2 T. chopped parsley, 1 t. thyme all tied up in a piece of cheesecloth)

Brown beef in shortening, add onions and continue to cook until onions are lightly browned. Stir in flour, salt and paprika. Add remaining ingredients; heat to boiling. Cover, simmer about 1 1/2 hours until meat is tender. Remove Bouquet Garni. Serve with hot macaroni or buttered noodles. Serves 6.

Garlic Buttered French Bread

1 loaf French bread
1/2 c. butter
1 clove garlic, cut in half
1/4 t. paprika
1/2 t. thyme
Dash cayenne

Cut bread into slices on the diagonal being careful not to cut all the way through. Cream butter, add garlic and seasonings, let stand 10 minutes. Remove garlic. Spread on one side of each slice of bread. Bake at 400 degrees for 15 minutes or until toasty and hot.

Coconut Custard Pie

4 eggs
2/3 c. sugar
1/2 t. salt
2 c. milk
1 t. vanilla
3/4 c. shredded coconut (toasted if desired)
1/4 t. nutmeg
1 baked 9" pie shell

Beat eggs, add sugar, salt, milk and vanilla. Mix well. Strain. Stir in coconut. Pour into WELL BUTERED 9" pie pan. Sprinkle with nutmeg. Place pan in large pan of hot water 1" deep. Bake at 325 degrees until knife inserted 1" from venter comes out clean. COOL AT ROOM TEMPERATURE. Do not refrigerate or custard will stick to pan. Loosen custard thoroughly from pan with knife. Shake gently to loosen from bottom. Slide it quickly into baked and cooled pie shell. Shake gently to settle.

Note: Custard pie baked this way will have that much-to-be-desired crisp crust. You may bake it by pouring mixture into unbaked pie shell, bake at 425 for 15 min. then reduce heat to 325 degrees and bake 30 minutes. Crust will not be as crisp as baked the other way.

May 22, 1956 How to Cook Tongue, Smoked Tongue Rarebit, Rhubarb Custard Pie with Meringue

How to Cook Tongue

Place tongue in a heavy deep utensil, cover with water, simmer until tender. A large beef tongue will take 3-4 hours. You may cook fresh, smoked, cured and pickled tongue all the same way except that for fresh tongue add the following seasonings: 1 T. salt, 1 small onion, sliced, a few whole black peppers (peppercorns) and a bay leaf. When the tongue is tender, plunge it into cold water. This will help to loosen the skin which you want to remove immediately. For serving the tongue cold, remove the skin and let it cool in the water in which it was cooked as it will be juicier.

Smoked Tongue Rarebit

10 to 12 slices of cooked tongue
2 T. butter
2 T. flour
1/4 t. paprika
1/4 t. dry mistard
1 c. milk
1 c. grated cheddar cheese
1/2 t. Woscestershire sauce

Cut tongue into thin strips, about 3 inches long. Melt butter. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese, cook slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve on toast points. 4 to 6 servings.

Rhubarb Custard Pie with Meringue

9" unbaked pie shell
2 1/2 c. cut rhubarb
1 c. sugar
5 T. flour
1 T. butter
2 egg yolks, well beaten

Meringue:
2 egg whites
1/8 t. cream of tartar
4 T. sugar

Arrange rhubarb in pie shell. Mix together sugar and flour. Blend in butter and beaten egg yolks. (Mixture will be crumbly.) Sprinkle over rhubarb. Bake at 450 degrees for 12 minutes, then reduce heat to 350 degrees for 25 minutes or until rhubarb is tender. Make meringue of egg whites, cream of tartar and sugar. Spread on pie. Bake at 400 degrees 5 to 6 minutes or until meringue is delicately browned.

May 21, 1956 Strawberry Preserves, Quick Casserole -- "Porcupines", Rhubarb Betty

Strawberry Preserves

4 c. strawberries
5 c, sugar
3 T. lemon juice

Place alternate layers of berries and sugar in a large kettle. Be sure to arrange sugar on first layer. Bring to boil slowly. Boil 9 minutes. Remove from heat, add lemon juice. Let stand overnight. Next day boil again for 9 minutes. Cool, place in glases. Seal with paraffin. Makes 4 half pint glasses. Note: Cooked this way the berries are beautiful and the jelly is tender and bright red.

To Freeze Strawberries: Sort, wash in ice water, hull. Slice berries, mix 4 pounds berries with 1 pound sugar. Stir only enough to dissolve sugar. Package, label, freeze.

Quick Casserole -- "Porcupines"

1 1/2 pounds ground beef
1/2 t. garlic salt
1 T. chopped parsley
1/2 t. salt
1/8 t. ginger
1/2 c. cold water
2 T. grated onion
1 c. raw rice (regular)
1 can tomato soup
1/2 can milk

Mix beef, seasonings, water, onion and raw rice. Form into small balls and place in casserole. Thin coup with milk, pour over rice balls. Bake at 350 degrees for 30 to 40 minutes until rice is tender.

Rhubarb Betty

1/4 c. sugar
Grated rind 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb

Combine sugar, lemon rind and nutmeg. Melt butter, pour over crumbs, mix well. Cover bottom of greased baking dish with 1/3 of crumb mixture, spread over it 1 c. stewed rhubarb, sprinkle with half the sugar mixture. Repeat layers, ending with crumbs on top. Bake at 350 degrees for 40 minutes. Cover dish during first 20 minutes.

May 18 1956 Candied Ham Loaf, Three Egg Sponge Cake, Strawberry Marshmallow Filling

Candied Ham Loaf

2 pounds ground ham
1 pound ground beef
2 c. whole wheat bread crumbs
1 c. milk
2 eggs, slightly beaten
1 T. dry mustard
1/2 t. salt
1/2 c. brown sugar
1/2 t. ground cloves

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves, spread in bottom of 5 x 9 inch loaf pan. Pack mixture in pan. Bake at 350 degrees for 1 1/2 hours. 10 to 12 servings.

Suggested Menu: Candidied Ham Loaf, parsley potatoes, mixed vegetables, pineapple cream cheese salad, Filled Sponge Cake.

Three Egg Sponge Cake

(Repeat with variation)

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

Beat egg yolks and water together on high speed of electric mixer for 5 to 7 minutew. (Mixture will be very high in volume.) Add sugar a tablespoon at a time. Sift together flour and baking powder, reduce speed and fild in flour mixture just enough to blend. Beat egg whites until stiff. Fold in yolk mixture. Pour into ungreased 10" tube pan. Bake at 325 degrees about 1 hour. Invert until cold.

Strawberry Marshmallow Filling

1 t, unflavored gelatin
2 T. water
1 pint Genesee Country medium cream
1/2 c. sliced strawberries
6 narshmallows, quartered

Soften gelatin in cold water. Dissolve over hot water. Cool slightly, fold in slightly sweetened whipped cream. Set aside 1 1/2 c. of cream to frost outside. To 1/2 c. of cream add marshmallows and strawberries. Use to fill hollow in cake following directions below:

To Fill Cake: Slice top from cake about 3/4" down. Lift off top. Cut down into cake about 1' from outer edge and 1" from middle leaving a wall of cake about 1" thick and 1' base at bottom. Remove center with spoon. Spoon filling into cavity. Replace top. Frost top and sides with sweetened whipped cream. decorate with whole strawberries. May be held in refrigerator several hours before serving.  

To Freeze: Place in freezer until firm (about 1 hour).
Remove: package quickly, return to freezer and store 4 to 6 weeks.

May 17, 1956 Pat Martin's Tamale Pie

Pat Martin's Tamale Pie

(This is wonderful, can be made a day ahead)

1 c. yellow corn meal
1 c. cold water
3 c. boiling water
1 t. salt
1 pound hamburg (or half saussage)
1 clove garlic, minced
1 medium onion. sliced
1 green pepper, firmly sliced
2 T. chili powder
Red pepper and salt to taste
1 can tomato paste
Enough liquid from can of ripe olives to make soupy texture
Ripe olives

Soak corn meal in cold water for 20 minutes. Add mixture to salted boiling water, cook until thickened. While this is cooking brown hamburg. Add garlic, onion, pepper, chili powder, red pepper, salt, tomato paste and liquid from ripe olives. Line shallow greased baking dish with 3/4 of cornmeal mixture. Pour in meat mixture. Dot top with large spoonfuls of cornmeal mixture topped with pitted ripe olives. Bale 1/2 hour at 300 degrees. Better second day and is improved with slow cooking.

Pat's Menu for guests: Tamale Pie, tossed salad with French dressing, garlic bread, lemon pie and lots of hot coffee.

May 16, 1956 Chicken Maryland, Cream Gravy, Corn Fritters, Frozen Pineapple Surprise

Chicken Maryland

2 frying chickens (about 2 pounds each) either quartered or cut up for frying
Cold milk
1/2 c. flour
1/8 t. pepper
1/2 t. salt
6 T. butter

Soak chicken for about 1 hour in cold milk. This helps to make the meat juicy. Shake off all surplus milk and pit the pieces of chicken in a paper bag with flour, salt and pepper. Shake until the chicken is well coated. Saute in butter until brown on all sides. Cover skillet and turn down very low. Cook about 30 minutes or until chicken is tender. Add a little more butter if necessary.Serve with creamy butter and corn fritters and broiled bacon.

Cream Gravy

3 T. fat from chicken pan
3 T. flour
1 c. chicken broth
1 c. cream
Salt and pepper

Stir the chicken drippings with the flour, salt and pepper. Add the broth slowly stirring until smooth and thick. Add the cream, stirring until smooth. Season to taste. Note: Chicken broth may be made from giblets and necks from chicken.

Corn Fritters

1 c. corn (fresh or canned)
1 egg, separated
1/2 c. and 2 T. flour
1/2 t. salt
1/2 t. baking powder
1/8 t. paprika

Chop corn. Drain. Add beaten egg yolk. Sift flour, salt, baking powder and paprika. Stir in corn mixture. Fold in stiffly beaten egg white. Dip batter by teaspoonfuls and slide it into the heated shortening (375 degrees). Fry about 3 minutes or until golden brown. drain. Serve at once.

Frozen Pineapple Surprise

1/3 c. evaporated milk
1 c. drained pineapple tidbits
1 c. thinly sliced ripe banana
2 T. finely cut, drained maraschino cherries
2 T. pineapple juice
Dash salt
3 oz. package cream cheese
1/4 c. sugar
2 t. lemon juice

Put evaporated milk into ice tray of refrigerator. Chill milk until ice crystals begin to form around edges. Mix pineapple tidbits, bananas, maraschino cherries, pineapple juice and salt in a bowl. Let stand until needed. Put softened cream cheese into a 1 1/2 or 2 quart bowl. Mix in sugar gradually until sooth. Fold fruit mixture into cheese mixture. Put ice cold milk in small bowl. Whip with a cold beater until fluffy. Add lemon juice and whip until stiff. Fold whipped milk into fruit mixture. Put into quart ice tray. Freeze, without stirring, until firm. 4 servings.

May 15, 1956 Pork Chop Casserole, De Luxe Strawberry Pie

Pork Chop Casserole

6 pork chops, 1/2 inch thick
4 c. peeled and thinly sliced potatoes
1 medium onion, sliced
1 t. salt
1/8 t. pepper
1 c. water
1/4 t. paprika
2 T. flour
3/4 c. evaporated milk

Sprinkle pork chops with salt and pepper. Brown slowly in small amount of fat 10minutes on each side. While chops are browning, place half the potatoes in a 2 1/2 quart casserole. Top with half the onion slices and sprinkle with half the salt and pepper. repeat. Pour 3/4 c. of water over potatoes, top with browned chops. Sprinkle with paprika. Cover and bake in a hot oven 425 degrees 45 minutes. remove from oven. Blend remaining 1/4 c. water and flour, stir in evaporated milk mixture over potatoes. Reduce heat to slow oven 325 degrees F. and bake uncovered 15 minutes longer. 6 servings.

De Luxe Strawberry Pie

Edith Woodhouse, Belleville, Ontario, Canada

1 quart strawberries
3 oz. cream cheese
1 c. sugar
3 T. cornstartch
1 T. lemon juice
1 9" baked pie shell
1 c. heavy or medium cream, whipped

Wash, drain and hull berries. Work cream cheese until soft, spread over bottom of pie shell. Select half of choice berries, press firmly into cream cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 c. liquid. Mix sugar and cornstartch together in saucepan. Stir in the strawnerry juice and lemon juice. Cook over low heat stirring constantly until thick and clear. If desired add a little red coloring. Remove from heat, cool. Pour around berries in pie shell. Chill about 3 hours or until firm. Decorate with whipped cream. 6 servings.

May 14, 1956 Fresh Asparagus and Egg Casserole, Tomato Jelly Ring, Sour Cream Outmeal Cookies

Fresh Asparagus and Egg Casserole

3 T. butter
2 T. flour
1 c. milk
1/2 c. grated cheese
1/4 t. dry mustard
1/2 t. salt
18 t. pepper
1 t. grated onion
1 pound fresh green asparagus
6 hard cooked eggs
1 c. soft bread crumbs
2 T. melted butter

Melt butter, add flour, mix well. Gradually add milk and cook stirring constantly until sauce is thick and smooth. Add cheese, mustard, salt, pepper and onion. Stir until cheese is melted. Cook asparagus until tender, arrange in well buttered carrerole. Arrange hard cooked egg halves on top of asparagus. Pour sauce over all. Sprinkle with buttered soft bread crumbs. Bake at 350 degrees for 20 to 30 min. or unil bubbly and lightly browned.

Tomato Jelly Ring

2 c. tomato juice
1 bay leaf
3 whole cloves
2 slices onion
1/4 t. salt
Dash pepper
1 t. lemon juice
1 pkg. lemon flavored gelatin
1 c. finely cut celery

Simmer tomato juice, bay leaf, cloves and onion for 15 minutes. Strain, add salt, pepper and lemon juice, measure liquid and add enough additional tomato juice to make 2 c. Pour over lemon gelatin, stir until dissolved; chill until partially set, add celery, pour into 7" ring mold; chill until firm. Unmold, garnish with lettuce, parsley and fill center with cabbage salad.

Sour Cream Outmeal Cookies

1 1/4 c. flour
1 t. baking powder
1/4 t. soda
1/4 t. salt
1/4 t. nutmeg
1 t. cinnamon
1/4 c. butter
1 c. brown sugar
1 egg
1 t. vanilla
1/2 c. sour cream
1/2 c. seedless raisins
2/3 c. quick cooking oatmeal

Sift dry ingredients together. Cream butter and sugar, add egg and blend. Add vanilla. Ad sifted dry ingredients alternately with sour cream. Lastly fold in raisins, nuts and oatmeal. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 425 degrees for 8 to 10 minutes. Yield: 4 1/2 dozen.

May 11, 1956 Broiled Halibut Steaks -- Savory Topping, Cucumber Aspic, Lemon Dumplings

Broiled Halibut Steaks -- Savory Topping

Have halibut steaks cut 3/4 inch thick. cut into serving pieces. Place on greased broiler pan or aluminum foil. Sprinkle with salt and pepper. Broil 2 inches from the heat about 6 minutes, turn brush other side with melted butter, broil until fish is tender and will flake easily with a fork (about 5 minutes -- AVOID OVERCOOKING). Remove fish from broiler, coat top with mixture of sour cream and chopped chives or minced onion. Broil until top is browned and bubbling. Serve at once with wedges of lemon.

Cucumber Aspic

1 T. unflavored gelatin
1/4 c. cold water
1/4 c. concentrated quick frozen orange juice
2 T. lemon juice
2 c. sliced unpeeled cucumber
1/2 small white onion
2 sprigs parsley
1 t. salt

Soften gelatin in cold water. Dissolve gelatin over hot water or low heat. Place orange juice and lemon juice in glass container of electric blender. add dissolved gelatin and the remaining ingredients in order indicated. Cover container and turn on blender for about 3 minutes. Pour blended mixture into one large or 6 individual 4-ounce molds. Chill until firm. Delicious with fish.

Lemon Dumplings

From: Mrs. Ruth DeLano, Fairport, N.Y.

3 c. sugar
3 c. water
1 lemon, sliced
3 c. flour
3 t. baking powder
Water

Combine sugar, water and lemon. Bring to a boil to form a syrup. Sift flour and baking powder, add only enough water to make a soft dough. Drop by spoonfuls onto boiling syrup. Cover, boil 15 to 20 minutes tughtly covered. Serve at once.

Note: Mrs. DeLano says this is a recipe that has ben handed down in her family, was a special favorite of her father's. Easy -- good with fish dinner.

May 10, 1956 Rhubarb Pie, Stewed Rhubarb

Rhubarb Pie

Pastry for 9" double pie crust
3 c. diced rhubarb
1 c. sugar
1 T. flour
1 egg, beaten
1/4 t. grated lemon rind
1 T. lemon juice
1/2 c. water
1 T. butter

To prepare rhubarb for pie remove ends, wash thoroughly and dry on towel. Cut into uniform strips, then crosswise into pieces 1 inch long and 1/4 inch wide. Line pie plate with pastry and fill with diced rhubarb. Combine sugar and flour, stir in egg, lemon rind and juice and water. Cook over boiling water until slightly thickened, pour over rhubarb and top with a lattice crust. Bake at 425 degrees 40 to 50 minutes.

Stewed Rhubarb

Cut off leaves and stem end and wash 1 pound rhubarb. Peel old rhubarb stalks but do not peel young tender stalks, as the peels turn pink on cooking, cut in 1" pieces. Add 1/4 c. water and 1/2 c. sugar, simmer covered 25 to 30 minutes or until tender. 4 servings.

May 9, 1956 Dairy Council Day -- Ginny Ritter, Guest Stove Top Scalloped Potatoes, Molded Salad, Hamburger a la Roquefort, Tropical Crunch, Coconut Crust

Stove Top Scalloped Potatoes

1 onion, chopped
3 T. butter
4 medium potatoes, sliced thin
2 t. salt
1 c. milk

Place ingredients in saucepan. Cover and cook 20 minutes or until soft and milk evaporated. Servings 4.

Molded Salad

1 T. gelatin
1/3 c. cold water
q can frozen lemonade (6 oz.)
1/4 c. chili sauce
1 c. dairy sour cream

Soak gelatin in cold water, heat until dissolved. Add room temperature lemonade, chili sauce and sour cream. Stir until smooth. Pour into 4 Pyrex cups and chill until firm. 4 servings.

Hamburger a la Roquefort

1 lb. ground beef, seasoned
3 T. Roquefort cheese
3 T. butter
1 T. prepared mustard
Worcestershire sauce
Salt and pepper

Make 8 thin patties. Combine rest of ingredients and beat until well mixed and fluffy. Keep at room temperature. Broil hamburgers. Spread with cheese mixture. Finish broiling.

Tropical Crunch

1/2 c. sugar
2 1/2 T. cornstartch
1/4 t. salt
1 1/3 c. milk
1 egg
1/4 . lemon juice
1/2 grated lemon rind
1 T. butter
1/4 t. vanilla
Coconut crust

Combine sugar, cornstartch and brown sugar. Stir in milk. Cook until thick, stirring constantly. Mix egg and lemon juice; stir in a little of the hot mixture; return to pan. Cook over low heat stirring constantly for 2 minutes. Add lemon rind, butter and vanilla. Pour into coconut crust.

Coconut Crust

1 1/4 c. shredded coconut
3/4 c. cracker crumbs
1/2 c. sugar
1/2 c. butter (soft)
1/2 c. flour

Combine all ingredients. Place half in bottom of 8 inch square pan. Pour in filling; top with remaining coconut mixture. Bake at 400 degrees 25 minutes or until top is golden brown. Chill. Cut in squares. 9 servings.

May 8, 1956 Glazed Brisket of Beef, Bishops Bread, Blender Onion Soup

Glazed Brisket of Beef

5 pounds corned beef brisket
Water to cover
1 c. brown sugar
1 T. flour
1 t. mustard
1/4 c. vinegar
Whole cloves

Placve meet in kettle, cover with water. Cover tightly and simmer 4 to 5 hours or until tender. When tender, remove from liquid, plsce on rack in opwen roasting pan, Cover with a glaze made by combining brown sugar, mustard and vinegar. Stick with cloves. Bake at 350 degrees for 20 to 25 minutes or until glaze is set. 10 to 12 servings.

Bishops Bread

2 c. flour
1 1/2 c. brown sugar
1/2 c. shortening
1/2 c. chopped nuts
1/2 t. soda
2/3 c. buttermilk
1 egg
1 t. cinnamon
1/2 t. salt

Combine flour and brown sugar. Cut shortening in with pastry blebder to make coarse crumbs. Add nuts. Measure out 1/2 c. of crumb mixture for topping. Dissolve soda in buttermilk, add to first mixture with well beaten egg and cinnamon. Stir to make a smooth batter. Pour into greased and floured 9 inch square pan. Sprinkle reserved crumbs over top. Bake at 425 degrees for 10 minutes, then reduce heat to 375 degrees for about 25 minutes or until cake tests done.

Note: This cake keeps very well, is delicious either hot or cold.

Blender Onion Soup

1/3 c. butter
3 c. thinly sliced onions
1/4 c. celery leaves
2 sprigs parsley
2 c. seasoned beef or chicken broth
1/2 t. salt
French bread
Grated Parmesan cheese

Melt butter in skillet. Add onions, celery leaves and parsley. Cover and cook until onions are tender, about 25 minutes. Place in glass container of electric blender. Add broth and salt. Cover container and turn on blender. Blend until smooth, about 30 seconds. reheat and serve with toasted French bread and grated parmesan cheese floating on each portion. 4 servings.

May 7, 1956 Lamb-Noodle Casserole, Whipped Cream Cake, Best Boiled Frosting, How to Prepare a Fresh Coconut

Lamb-Noodle Casserole

2 c. noodles
1/2 c. chopped onion
2 T. butter
1 can condensed cream of celery soup
1 3-oz. can sliced mushrooms
1 t. salt
1/8 t. pepper
1/4 t. marjoram
2 c. cubed leftover roast lamb
1 c. cornflakes

Cook noodles in boiling salted water until tender. Brown onion in butter, stir in soup and mushrooms. Add seasonings. Combine noodles with meat, add soup mixture. Pour into 1 1/2 quart greased casserole. Arrange cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 20 to 25 minutes. 6 servings.

Whipped Cream Cake

1 c. heavy cream
1 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. cake flour
2 t. baking powder
1/2 t. salt

Whip cream until stiff. Add eggs, one at a time. Beat until light and fluffy. Add sugar, beat again. Sift flour, measure, resift with baking powder and salt. Add to first mixture. Pour into greased and floured 8 inch square pan and bake at 350 degrees for 40 minutes or pour into 2 greased and floured 8 inch layer pans. Bake at 375 degrees for 20 to 25 minutes.

Best Boiled Frosting

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

Mix sugar, water and cream of tartar. Cook stirring constantly until mixture begins to boil, boil without stirring until syrup begins to thicken. Beat egg whites until stiff, pour 2 T. of hot thickened syrup over egg whites beating constantly. Cook remaining syrup to 236 degrees or until syrup spins a thread. Pour over the egg white mixture and beat until mixture will hold its shape. Add vanilla. Spread on cake. Cover with fresh grated coconut.

How to Prepare a Fresh Coconut

Pierce the "eyes" with ice pick or screwdriver. Drain off the milk. Place on pan in oven at 400 degrees for about 20 minutes. Tap all over with a hammer to loosen shell. Pare off the dark skin. Grate coconut. A medium sized coconut will yield 3 to 4 c. of grated coconut.

May 4, 1956 Leg of Lamb, Baked Alaska Pie, Pan Roasted Potatoes, Butter Crunch Crust

Leg of Lamb

5 to 6 pound leg of lamb
Salt
Pepper

DO NOT have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven 300 degrees 2 1/2 tp 3 1/2 hours or until done. The meat thermometer will register 175 degrees for medium done, 180 degrees for well done. Allow 30 to 35 minutes per pound for roasting.

Potato Techniques with Roast Lamb

With the modern low temperatures used in roasting beef, some homemakers find that the potatoes cooked around the roast do not get as brown as desired. The potatoes may be extra browned under the broiler after the roast is removed, or they may be browned in a skillet to just the degree desired.

Pan Roasted Potatoes

About 1 hour and a half before roast is done, boil 6 to 8 pared medium potatoes for 10 minutes. Drain; cut in half and arrange around meat in roasting pan. Turn and baste with meat drippings occasionally. Bake 45 to 60 minutes or until tender.

Baked Alaska Pie

1 9-inch pie shell
1 quart ice cream
3 egg whites, at room tmperature
1/4 t. salt
6 T. sugar

Prepare pie shell. Chill. Spoon ice cream into shell and return to freezer. If freezer space is not available prepare meringue first and then spoon very firm ice cream into shell. For meringue, beat egg whites and salt until frothy. Add sugar 2 T. at a time and beat until stiff. The meringue is the proper consistency if the mixture clings to the edges of the bowl when tipped. Cover ice cream with meringue. Put on a wooden board and place in a 450 degree oven for about 3 minutes, until meringue is lightly browned. Remove, cut and serve immediately.

Butter Crunch Crust

1 1/2 c. flour
3/4 c. butter
3-4 T. water
1 c. crushed cornflakes

Measure flour into bowl. Cut in butter with a pastry blender. Add water until dough clings together. Mix in cornflakes. Turn into lightly floured cloth and roll out. Fit into pie plate. Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Remember to fit another pie plate same size inside bastry lined plate, to hold dough in place while baking otherwise prick pastry thoroughly with a fork. Cool at room temperature, then chill.

My 3, 1956 Sunday Night Supper Casserole

Sunday Night Supper Casserole

6 oz. noodles (Bravo)
1 6 1/2 or 7 oz can tuna fish
1/4 c. finely chopped onion
2 hard cooked eggs, chopped
1 can condenssed cream of mushroom soup
1 t. worsestershire sauce
1/2 t. salt
Dash pepper
1/4 c. grated American cheese

Cook noodles according to directions on package. Drain. Arrange noodles in boarder in 8 x 8 x 2" baking dish which has been well buttered. Place tune fish in center. Sprinkle onion and egg over tuna. Blend soup, worcestershire sauce, salt and pepper and pour over tuna. Sprinkle cheese on top. Bake at 350 degrees for about 30 min. Serves 4-5.

May 2. 1956 Special Broiled Chicken, Sunshine Cake, Special Frosting

Special Broiled Chicken

2 broilers
2/3 c. salad oil
2 T. chopped parsley
1 t. salt
1/2 t. marjoram
1/2 t. paprika
1/4 t. pepper
3 T. lemon juice

Place chicken (split in half) in shallow pan. Mix remaining ingredients; pour over chicken, let stand 2 hours, turning occasionally. Drain off sauce and reserve. Place chickens, skin side down on broiler pan (or rack). Broil 4 inches from heat about 30 minutes, turning and basting every 10 minutes with the sauce. Chicken is done when thick part of drumstick can be cut easily with no pink showing.

Sunshine Cake

1 c. cake flour
1 1/2 c. sugar
1/2 t. salt
10 egg whites
1 t. cream of tartar
7 egg yolks
1 1/2 t. lemon extract

Sift flour several times after measuring. Sift sugar several times. Add salt to egg whites, beat until frothy, then add cream of tartar. Continue beating until egg whites are stiff but not dry. In another bowl beat egg yolkxs until creamy. Add to them 2 T. beaten egg whites. To whites gradually add sugar. Combine egg yolk and white mixtures. Fold in flavoring and flour. Bake at 325 degrees for 60 to 65 minutes. Immediately after baking invert to cool.

Tip: Rinse cake pan with cold water before putting in batter. Cake comes out easier.

Special Frosting

3/4 c. white corn syrup
2 egg whites
1/8 t. salt
1/4 c. confectioners sugar
1 t. vanilla

Heat corn syrup to boiling point in small saucepan. Beat egg whites with salt until stiff but not dry. Pour hot syrup slowly over egg whites and continue beating until frosting is fluffy and hangs in peaks from beater. Add confectioners sugar and vanilla and beat until well blended. Spread on cake.

May 1, 1956 Macaroni Frankfurter Loaf, Crunchy Torte

Macaroni Frankfurter Loaf

1 pkg. (8 pz.) Bravo Elbow Macaroni, 60 Second or Plain
3 T. butter
3 T. flour
2 t. salt
1 c. milk
2 eggs, well beaten
2 c. Cheddar cheese
1 t. dry mustard
8 frankfurters

Cook macaroni as directed on package. Melt butter, add flour and salt. Add milk stirring constantly until mixture is very thick. Add eggs quickly and beat well, remove from heat, add cheese and mustard, stir until cheese is melted. Combine macaroni with cheese sauce. Put a layer of macaroni in bottom of greased loaf pan, place 4 frankfurters on top of the mixture, lengthwise of pan. Add another layer of macaroni, remainder of frankfurters and top with another layer of macaroni mixture. Bake at 375 degrees for 45 minutes. Serves 6. Garnish with parsley and tomato wedges or slices.

Crunchy Torte

1 c. graham cracker crumbs]
1/2 c. chopped moist shredded coconut
1/2 c. chopped nuts
4 egg whites
1/8 t. salt
1 t. vanilla
1 c. sugar
1 pt. vanilla ice cream or 1/2 pt heavy cream, whipped

Combine graham cracker crumbs, coconut and nuts. Beat egg whites with salt until stiff. Add vanilla and sugar gradually beating until eggs form stiff peaks. Fold graham cracker mixture into egg-white mixture. Spreadinto well buttered 9" pie plate. Bake at 375 degrees for 30 minutes. Cool. Cut into wedges and serve with ice cream or whipped cream. Serves 6 to 8.

Note: Bake Torte with Macaroni loaf.

April 30, 1956 Glazed Smoked Shoulder Butt, Tapioca Cream Pudding

Glazed Smoked Shoulder Butt

2 to 4 pound smoked boneless shoulder butt
1 medium onion, sliced
6 whole cloves
1 bay leaf
1 stick cinnamon
1/2 t. celery seed
1/2 c. brown sugar
1 T. flour
1/2 t. dry mustard
2 T. juice from spiced peaches

Cover shoulder butt with water. Add pnion, cloves, bay leaf, cinnamon and celery seed. Cover tightly and simmer 2 to 2 1/2 hours or until nearly done. Remove from liquid. Place meat on rack in roasting pan. Mix brown sugar, flour, mustard and peach juice. Spread mixture over shoulder butt and bake in moderate oven 350 degrees for 15 minutes or until glaze is set.

Tapioca Cream Pudding

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

Mix egg yokl with 2 T. of the milk. Place remainder of milk in saucepan, add tapioca, sugar and salt. Heat slowly to boiling point. Then add egg yolk and cook until mixture thickens slightly, stirring frequently. Beat egg white until stiff, add sugar and bet until  egg white holds a stiff peak. Pour hot mixture over beaten white. The hotter the tapioca mixture and the faster it is blended in the thicker the custard will be. Add vanilla. Cool. Top with grated coconut or fruit.

Suggested Menu: Glazed Shoulder Butt, Spiced Peaches, Scalloped Potatoes, Buttered Asparagus, Tossed Salad, Tapioca Pudding with Fruit.

April 27, 1956 Sunday Chicken Dinner, Special AuGratin Potatoes, Spicy Sour Cream Cake, Creamy Frosting

Sunday Chicken Dinner

Frying Chicken
1 t. thyme
1 t. marjoram
1 t. celery salt
1 t. salt
1/4 t. pepper
1/2 c. flour
1/2 c. shortening
Paprika
1/2 c. hot water

Sprinkle chicken with thyme, marjoram, celery salt, salt and pepper. Roll in flour. Brown slowly in hot shortening. Place chicken in shallow baking dish. Pour hot water into skillet; stir and pour over chicken. Bake UNCOVERED at 400 degrees for 45 minutes or until tender. 4 to 6 servings.

Special Au Gratin Potatoes

4 medium potatoes
1/4 c. butter
Salt and pepper
Chopped parsley
1/2 c. grated sharp cheese
1/2 c. light cream

Pare potatoes and cut lengthwise as for French Fries. Place in center of large piece of aluminum foil (use double thickness if not heavy foil). Shape foil to form baking dish. Dot potatoes with butter, sprinkle with salt and pepper and parsley. Pour cream over them. Bring edges of foil up to cover potatoes, seal all edges tightly. Place on shallow pan, bake with chicken at 400 degrees for 45 to 69 minutes. Sprinkle with extra parsley before serving.

Spicy Sour Cream Cake

1/2 c. butter
2 c. brown sugar
3 egg yolks, slightly beaten
2 c. cake flour
1/4 t. salt
1 t. soda
2 t. cinnamon
1/4 t. cloves
1/2 t. allspice
1/2 t. nutmeg
1 c. sour cream (Dairy)
3 egg whites, stiffly beaten

Cream butter, add sugar and mix well. Add egg yolks and mix thoroughly. Sift dry ingredients, add alternately with sour cream, mixing well after each addition. Fold egg whites into batter. Pour into 2 greased and floured 8" cake pans. Bake at 350 degrees for 30 minutes.

Creamy Frosting

(This smooth creamy frosting recipe was sent in by half a dozen of our viewers. I hesitate to give credit because I do not know which one of you sent it in first. Many thanks to each and every one though, it's delicious.)

1 c. milk
3 T. flour
1 c. granulated sugar
1/2 c. shortening (part butter)
1 T. vanilla

Cook milk and flour together until thick, sdtirring constantly. Cool at room temperature until cold. Cream sugar and shortening with electric mixer, add vanilla. Add cooled mixture and whip until light, fluffy and thick.

April 26, 1956 Bran Muffins with Molasses, Coconut Pineapple Freeze

Bran Muffins with Molasses

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

Combine bran and milk, beat egg, add. Add molasses and sugar. Sift together flour, soda, baking powder and salt. Combine 2 mixtures, add shortening quickly. Fill greased muffin pans 2/3 full. Bake at 375 degrees for 25 minutes. Makes 12.

Note: Mix these delicious muffins at night...bake hot for breakfast. Here's how. Combine bran, milk, egg, molasses and sugar. Cover, place in refrigerator overnight. Combine flour, baking powder, baking soda, salt, cover. In morning, proceed as above.

Coconut Pineapple Freeze

1 c. crushed canned pineapple
1/2 c. chopped shredded coconut
8 marshmallows, cut in eighths
1/2 c. vanilla wafer crumbs
2 T. butter
1 c. heavy crea, whipped

Pour pineapple over coconut and marchmallows. Let soak overnight or until marshmallows are soft. Brown crumbs lightly in butter; spread in bottom of refrigerator tray. Fold cream into pineapple mixture. Top with remaining crumbs. Freeze until firm. 6 to 8 servings.

April 25, 1956 Pork Blade End Loin Roast, Orange Chiffon Pie

Pork Blade End Loin Roast

3 to 5 pound pork blade and loin roast
Salt
Pepper

Have backbone loosened from pork loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometerso bulb reaches the center ot the thickest part. Be careful that the thermometer does not rest in fat or bone. Do not add water, do not cover. Roast at 350 degrees until meat thermometer registers 185 degrees, allow 35 to 40 minutes per pound for roasting.

Note: If you have a freezer you might like to purchase a whole pork loin. Have the blade cut off for a roast, then the rest of the loin can be frozen as either a roast or chops. Frozen pork keeps well 3 to 6 months.

Orange Chiffon Pie

Orange Pie Shell:

1/2 c. less 1 T. shortening
1 T. boiling water
2 T. frozen orange juice concentrate, thawed to room temperature
1 t. milk
1 1/4 c. flour
1/2 t. salt
4 T. chopped coconut

Put shortening in mixing bowl. Add boiling water, thawed orange juice concentrate and milk and whip with fork until liquid is absorbed and a thick smooth mixture is formed. Sift flour with salt into shortening, whip and stir quickly into a dough. Pick up and work until smooth and blended; shape into a flat round. Roll and fit into 9" pie pan, trim 1/2" beyond pan, turn back even with edge of pan, flute rim. Place another pie plate inside pastry lined pan. Bake 450 degrees 12 to 15 minutes.


Orange Chiffon Filling:

1 T. unflavored gelatin
1/2 c. cold water
1/4 t. salt
4 eggs, separated
1 can (5 oz.) frozen orange juice concentrate less 2 T. used in pie shell
1/2 c. sugar
1/2 c. heavy cream, whipped

Sprinkle gelatin on cold water in top of double boiler to soften. Add salt and egg yolks; mix well. Place over boiling water and cook, stirring constantly, until mixture thickens and gelatin dissolves (about 3 minutes). Remove from heat; add orange juice concentrate. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat egg whites well until stiff, but not dry. Fold in gelatin mixture, fild in whipped cream. Carefully pile into baked pie shell. (Mixture should be thick enough to hold its shape.) Chill until firm. If desired, garnish with whipped cream, coconut and slices of marachino cherry.

April 24, 1956 Cinnamon Bread, Chocolate Cream Drop Cookies

 Cinnamon Bread

2 pkg. active dry yeast or 2 cakes compressed
1/4 c. water
1 c. milk, scalded
1/2 c. sugar
1/4 c. shortening
1 T. salt
1/4 c. grated orange rind
2 c. flour
2 eggs, beaten
3 1/2 c. flour (about)
2 T butter, melted
1/3 c. sugar
1 T. cinnamon

Soften yeast in warm water. Combine milk, sugar, shortening and salt, cool to lukewarm. Add orange rind. Add 2 c. flour and beat well, add softened yeast and well beaten eggs; mix well. Add remaining flour, enough to make a soft dough. Kneed until smooth and elastic (about 5 minutes). Place in greased bowl, grease top of dough. Cover and let rise until double, about 2 hours. Punch down, divide dough in half. Let rest 10 minutes before shaping. Roll into 2 rectangles 20 x 6 in. Brush with melted butter. Combine sugar and cinnamon. Reserve 2 T. for top of loaves. Spinkle remaing cinnamon sugar over rectangles. Roll like jelly roll sealing the ends well. Place in 2 greased loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Cover and let rise until double (about 1 1/2 hours). Bake at 375 degrees for 40 to 50 minutes. Makes 2 loaves.

Chocolate Cream Drop Cookies

1/2 c. butter
2 squares unsweetened chocolate
1 1/2 c. sugar
2 eggs
1 c. dairy sour cream
1 t. vanilla
2 3/4 c. flour
1/2 t. soda
1/2 t. baking powder
1/2 t. salt
1 c. chopped nuts

Cream butter, add chocolate (melted). Gradually add sugar. Beat in eggs one at a time. Add sour cream and vanilla. Sift flour, soda, baking powder and salt, add to first mixture, stir in nuts. Chill 1 hour. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for about 10 minutes. Makes 4 1/2 to 5 doz.

April 23, 1956 Cheese Pie (Quiche Lorraine), Spring Salad, French Garlic Dressing, Coconut Macaroons

Cheese Pie (Quiche Lorraine)

Pastry:

1 1/2 c. flour
1/2 t. salt
1/2 c. shortening
3 T. water

Sift flour with salt. Cut in shortening until mixture looks like coarse cornmeal. Sprinkle with water and mix lightly with a fork. When all flour is moistened gather the dough together in a ball and roll to fit 8 inch pie plate. Flute edges.

Filling:

1 onion, chopped fine
2 T. shortening
4 eggs
1 c. milk
1/2 c. cream
1/2 c. cheese, grated
1/2 t. salt
1/4 t. pepper

Saute onion in shortening until transparent. Beat eggs lightly, add milk and cream, cheese, salt and pepper. Sprinkle onion over partry lined pie tin, add egg mixture. Bake at 400 degrees for 25 to 30 minutes or until custard is set.

Spring Salad

1/2 head lettuce
1 c. sliced celery
2/3 c. sliced radishes
1/2 head raw cauliflower
Raw spinach (about 1 c.)
1/2 t. salt
2 ounces blue cheese, crumbled
French garlic dressing

Break lettuce into small pieces. Add celery, radishes, cauliflower and spinach leaves torn into small pieces. Sprinkle with salt and cheese. Toss with dressing just before serving.

French Garlic Dressing

3/4 c. salad oil
1/4 c. vinegar
1/2 t. salt
1/2 t. prepared mustard
1 clove garlic, quartered

Combine all ingredients in a jar. Cover, shake well before serving.

Coconut Macaroons

2/3 c. egg whites (about 4)
1 c. sugar
2 1/2 c. macaroon coconut'
1 T. cornstartch
1/8 t. salt
1/2 t vanilla

Combine all ingredients in saucepan, mix thoroughly. Place over medium heat and stir constantly until mixture becomes warm. Remove from heat, cool slightly. Cover cookie sheet with brown paper. Drop mixture by spoonfuls onto paper. Bake at 350 degrees for 20 to 25 minutes or until delicately browned. When done, remove from oven, let stand until cold, then brush back of paper well with warm water; let stand several minutes, then remove macaroons. Makes 20 - 30 macaroons.

Note: Macaroon coconut is finely chopped coconut, available from Atlantic Supply, 380 Main Street East, Rochester, New York.

April 20, 1956 Party Chicken, Mushroom Sauce, Maple Syrup Cake

Party Chicken

4 chicken breasts
1/4 c. flour
1/2 t. salt
1/4 t. paprika
1/8 t. pepper
2 c. stale bread crumbs
1/2 t. salt
1/4 t. poultry seasoning
1 T. chopped onion
2 T. butter
1/4 c. hot water
1/2 c. melted butter
Chopped parsley
Mushroom sauce

Split breasts just enough to fold. Combine flour and seasonings in paper bag; add chicken and shake. Fill cavity of each chicken breast with stuffing made by combining bread crumbs, salt, poultry seasoning, butter (2 T.) and hot water. Hold stuffing in by skewering opening with toothpick. Dip chicken in melted butter; place in baking dish, drizzle any remaining butter over top of chicken. Bake at 325 degrees uncovered for 45 minutes, turn and bake 35 to 45 minutes or until tender. Sprinkle with chopped parsley. Serve with mushroom sauce. 4 servings.

Mushroom Sauce

1/2 pound fresh mushrooms, cut in half
1/4 c. minced onion
2 T. butter
2 T. flour
1/2 c. heavy cream
1/2 c. sour cream
1/2 t. salt
1/4 t. pepper

Coom mushrooms and onion in butter until tender but not brown. Cover and cook over low heat 10 minutes. Push mushrooms to one side of skillet. Add flour, stir in creams and seasonings. Heat slowly almost to boiling, mix with mushrooms. Serve at once.

Maple Syrup Cake

from Helene Gorges

1 egg, well beaten
1 c. maple syryp
1 c. sour cream
2 1/3 c. flour
1 t. soda
1 1/2 t. ginger
1/2 t. salt
4 T. melted butter

Blend together egg, maple syrup and sour cream. Sift together soda, ginger and salt. Add the liquid mixture into the dry ingredients. Add butter and mix only until smooth. Pour into greased and floured ring mold. Bake at 350 degrees for about 30 minutes. Serve with whipped cream flavored with maple syrup.

April 19, 1956 Party Cheese Dips, Onion Cheese Dip, Cheese Dip

PARTY CHEESE DIPS

Onion Cheese Dip

2 3-oz. pkg. softened cream cheese
1/2 c. evaporated milk
1/4 c. dried onion soup mix

Mash cream cheese in a small bowl. Gradually beat in evaporated milk until mixture is smooth. Stir in onion soup. Chillo. Serve with potato chips, small crackers or strips of celery or carrots. Makes 1 c. Note: If mixture is too stiff for dipping, add a little more evaporated milk.

Cheese Dip

1 3-oz. pkg. cream cheese
1 5-oz. jar softened sharp cheddar cheese spread
1/3 c. evaporated milk
1/2 t. Worcestershire sauce
1/2 t. grated onion

Mash together with back of spoon in a quart bowl, cream cheese and cheese spread. Gradually mix in evaporated milk. Add Worcestershire sauce and grated onion and mix well. Chill thoroughly. Serve with potato chips or small crackers. Makes 1 c.

April 18, 1956 Mrs. Peter Fry's Pizza, Tomato topping, Lace Cookies

Mrs. Peter Fry's Pizza

1 1/4 c. milk, scalded
2 1/2 T. sugar
1 1/2 t. salt
1/4 c. butter
2 pk. yeast
1/4 c. lukewarm water
3 1/4 c. flour
Tomato topping

Combine milk, sugar, salt and butter. Cool to lukewarm. Dissolve yeast mixture in lukewarm water. Add to cooled milk mixture. Stir in flour. DO NOT LET RISE. Spread in greased cookie tin (keep edges up). Mrs. Fry says she likes it thin. Brush with 1 T. olive oil. Dot with 1/4 pound cheese cut into pieces. Spoon on tomato topping then 1/4 pound cheese cut in pieces, also pieces of anchovey, then a sprinkle of grated cheese, add a little oil. Bake at once at 425 degrees 15 to 20 minutes. Serve hot.

Tomato topping

2 T. olive oil
1/2 c. onion
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
1/2 t. oregano
1/4 - 1/2 t. garlic powder

Saute onion in olive oil. Add remaining ingredients.

Note: Use Mozzarella or other sharper cheese.

Lace Cookies

3/4 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. sugar
1/4 c. milk
1/4 c. dark corn syrup
1/2 c. melted butter
1 t. vanilla
1 c. rolled oats
1 c. chopped walnuts
Frosting: 1 six-ounce package chocolate bits
Candidied cherries, optional

Sift together flour, baking powder, salt and sugar. Add milk, corn syrup, butter and vanilla, beat until smooth. Blend in rolled oats and chopped pecans. Drop by small teaspoon onto grased and floured cookie sheets. Place a candidied cherry half in center of each if desired. Bake at 375 degrees fpr 6 to 8 minutes or until edges are brown and bubbly. Cool about one minute; remove carefully with a spatula from cookie shets. Cool thoroughly. Melt chocolate over hot water. Spread underside of each cookie thinly with melted chocolate. Chill. Makes 4 doz.

Note: There are crisp, buttery oatmeal cookies. Very good.

April 17, 1956 Individual Tuna Pizza, Dolphs Frozen Lemon Pie

Individual Tuna Pizza

4 English muffins
1 7-oz. can solid pack tuna, drained
1/2 t. oregano
Salt and pepper to taste
3 T. olive oil
1 6-oz. can tomato paste
3 T. Parmesan cheese
8 slices Mozzarella cheese

Split muffins and break tuna into pieces with a fork. Arrange tuna on muffin halves. Combine oregano, salt and pepper and all but 1 t. of olive oil with tomato paste; mix well. Spread tomato paste mixture over tuna and sprinkle with Parmesan cheese. Place 1 slice of Mozzarella cheese on top of each muffin half and brush with remaining olive oil. Broil about 6 inches from source of heat 5 to 6 minutes. Serves 4.

Dolphs Frozen Lemon Pie

from Bertha W. Everett

3 egg yolks
1/4 c. lemon juice
3/4 c. sugar
1/4 t. salt
3 egg whites, stiffly beaten
1/2 pt. heavy cream, whipped
1/3 lb vanilla wafers, crushed

Combine egg yolks, lemon juice, sugar and salt. Cook together, stirring constantly until thick. Cool. Add beaten egg whites and cream to cooled mixture. Line refrigerator tray with half of crushed wafers, pour in filling, top with remaining crumbs. Freeze. Note: Make day before using, fine for an evening desert.

April 16, 1956 Broiled Lamb Chops, Chocolate Cake, Chocolate Frosting

Broiled Lamb Chops

6 rib, loin or shoulder chops, cut 1 to 2 inches thick
Salt
Pepper

Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so that top of 1-inch chops is 2 inches from heat and 2 inch chops is 3 inches from heat. When one side is browned, season, turn and finish cooking on second side, season. cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches thick require 20-22 minutes.

Chocolate Cake

from Pat Martin

1/2 c. shortening
2 c. brown sugar
2 eggs
2 squares chocolate
2 c. flour
1/2 t. salt
1/2 t. baking powder
1 t. soda
1/2 c. sour cream
1 c. boiling water
1 t. vanilla

Cream shortening and sugar. Add eggs and  continue to beat until light and fluffy. Add melted and cooled chocolate. Sift flour with salt and and baking powder. Add alternately with sour cream . Dissolve soda in boiling water. Add last to batter with vanilla. BATTER WILL BE VERY THIN. Pour into 9 x 12 loaf pan which has been greased and floured. Bake at 375 degrees about 35 minutes.

Note: Cake may be baked in 2 9-inch round pans (greased and cloured). Bake 350 degrees for 30 to 35 minutes.

Chocolate Frosting

2 squares chocolate
3 T. butter
1/2 t. vanilla
1 pound confectioners sugar
1/3 c. light cream or milk

Melt chocolate and butter together. Combine confectioners sugar and milk, add vanilla. Stir in melted chocolate and butter. Stir until of spreadable consistency. Spread on cake.

April 13, 1956 Fish and Egg Croquettes, Apple-Scotch Meringue Pie, Meringue

 Fish and Egg Croquettes

(Tuna, salmon, white fish of any kind -- chicken or turkey OK)

1/4 c. butter

1/4 c. flour

1 c. milk

1 1/2 t. salt

1/4 t. pepper

1/2 t. thyme

2 c. flaked fish (2 7-oz. cans)

2 T. lemon juice

2 T. chopped parsley

3 T. minced onion

2 hard-cooked eggs, finely chopped

3/4 c. fine cracker crumbs

1 egg, slightly beaten

1 T. water

Make a thick white sauce of butter, flour, milk and seasonings. Cool. Combine fish, lemon juice, parsley, onion, chopped eggs and 2 T. of cracker crumbs.Mix with white sauce. Chill thoroughly. Divide mixture into 12 equal parts and shape into rolls.  Mix egg and water. Roll croquettes in remaining crumbs, dip in egg, roll in crumbs again. Fry in deep fat at 375 degrees until well browned, 3 to 5 minutes. Drain well on absorbent paper. 

Apple-Scotch Meringue Pie

1 c. brown sugar

1 c. water

1 1/2 t. vinegar

6 large apples, peeled and sliced

3 T. butter

4 T. flour

1/2 t. salt

9 inch baked pastry shell

Combine sugar, water and vinegar in saucepan, bring to boil. Add apples, cooking until tender; remove from syrup. Cream butter and flour together, add hot syrup, stirring constantly. Cook until thick and smooth; add salt, stir in apples, blend lightly. Turn into pastry shell. Top with meringue.

Meringue

2 egg whites

4 T. sugar

Pinch salt

1 t. vanilla

Beat egg whites with salt until they are stiff but not dry. Add sugar a little at a time, beating until mixture forms peaks. Add flavoring. Spread on top of pie. Bake at 400 degrees for 5 minutes.

April 12, 1956 Cucumber Salad Mold, Sour Cream Dressing

Cucumber Salad Mold

1 pk lime flavored gelatin
1 c. boiling water
1 medium cucumber
1 3-oz. pk. cream cheese
1 T. sugar
1 T. lemon juice
1 T. minced onion
Sour Cream Dressing

Dissolve gelatin in boiling water. Cook until sirupy, beat until frothy. Wash cucumber. Do not peel if cucumber is tender. Slice thin and soak in salt water 15 minutes. Drain, dry on paper towels. Put through medium food grinder. Mix in cream cheese, onion, lemon and sugar. Fold in whipped gelatin. Pour into mold. Serve with sour cream dressing. Serves 6.

Sour Cream Dressing

1/2 c. mayonnaise
1 c. dairy sour cream
1/2 t. salt
1 t. horseradish
1 t. prepared mustard

Combine all ingredients and beat until well blended. Keep refrigerated until ready to serve. Note: Salad is very pretty if you use a ring mold. Fill center of mold with cottage cheese or place dressing in small bowl and place in center of mold. Garnish edges with tomato and cucumber slices.

April 11, 1956 Hard Rolls, Pudding

Hard Rolls

(Adapted from French Bread Recipe, 2/14/56)

1/2 c. milk
1 c. water
2 T. shortening
1 pkg. dry or fresh yeast
1/4 c. lukewarm water
1 T. sugar
4 3/4 c. flour
1 1/2 t. salt
1 1/2 t. sugar

Combine milk and 1 c. milk, bring to boil. Add shortening, cool to lukewarm. Sprinkle yeast on lukewarm water (he 1/4 c.). Add 1 T. sugar. Place flour, salt and 1 1/2 t. sugar in a large mixing bowl. Make a well or hole in center, pour in the combined milk and water. Stir yeast and add. Mix well, DO NOT KNEED. Dough should be soft. Cover bowl with a towel, let rise until doubled in a warm place (about 85 degrees). Turn out on floured cloth or board. DO NOT KNEED. Shape into balls (about the size of golf balls) or shape in finger lengths about 3/4 inch x 3 inch. Place on lightly greased cookie sheet. With a pair of scissors make a single gash 1/8" deep on top of round rolls, make 2 gashes on finger rolls. Let rise, uncovered until doubled in bulk (about 45 minutes). DO NOT LET ROLLS TOUCH EACH OTHER. Brush rolls with 1 egg white mixed with 2 T. water. Sprinkle with poppy seed, sesame seed or leave plain. Bake at 450 degrees for 20 minutes.

Pudding

Jan Stevens from the Dairy Council today presents a dessert. She says this is a simple dessert for these busy spring days that will furnish some of the important food nutrients needed by every member of the family. Either follow the pudding recipe below or make it with one of the prepared mixes. It is eye appealing and very tasty.

2 T. cornstarch
1/3 c. sugar
Pinch salt
1/2 c. cold milk
1 1/2 c. scalded milk
1/4 t cinnamon
1/2 t. almond extract
2 c. canned dark cherries, well drained
Whipped cream, optional

Mix cornstarch, sugar and salt. Gradually add cold milk; cook over boiling water, stirring constantly until thickened. Cover and cool 15 minutes, stirring occasionally. Add cinnamon and almond extract, mixing well. Cool. Alternate pudding add cherries into 4 parfait glasses. Chill in refrigerator. If desired, garnish with whipped cream. 4 servings. Note: Other berries or fruit may be used in place of cherries.

April 10, 1956 Stuffed Meat Loaf, Brown Betty

Oven Meal: Stuffed Meat Loaf, Buttered Carrots, Baked Potatoes, Brown Betty

Stuffed Meat Loaf

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

Brown onion and celery in butter. Add green pepper, salt, eggs, bread crumbs and water to make a stuffing. Add 1 1/2 c. of stuffing mixture to meat. Grease loaf pan, pat out half of the meat mixture into pan. Cover meat with remaining stuffing, then top with remaining meat mixture. Bake at 375 degrees for 1 1/4 hours. Combine tomato juice and butter. Baste meat loaf every 20 minutes with this mixture.

Brown Betty

9 slices bread
3 T. butter
3 c. thinly sliced apples
1 c. brown sugar
1 t. cinnamon

Remove crusts from bread, cut into small cubes, saute in butter until evenly browned. Mix apples, sugar and cinnamon. Arrange alternate layers of bread and apples in greased 1 1/2 quart casserole. Cover and bake at 375 degrees for 30 minutes. Uncover and bake until brown, about 15 minutes longer. Serve with plain cream or Hard Sauce. Yield: 6 servings.

April 9, 1956 Paprika Schnitzel, Burnt Sugar Cake, Caramel Icing

Paprika Schnitzel

1 1/2 pounds veal cutlet
3 T. flour
1 t. salt
2 t. paprika
3 T butter
1 T. butter
1 medium onion, chopped
1 4-oz can button mushrooms, sliced
2 T. flour
1 c. milk
1 bay leaf, crumbled
1/2 t. caraway seed
1 c. dairy sour cream

Combine flour, salt and paprika and dredge veal in this. Melt 3 T. butter in large skillet and brown veal. Cook until done. Remove from skillet onto warm serving dish. To drippings in skillet, add 1 T. butter, onion and mushrooms. Brown. Stir in 2 T. flour until well blended and then add milk, bay leaf and caraway seeds. When thickened and hot, add the sour cream and blend. Season with more salt if desired. Serve over the meat.

Burnt Sugar Cake

1 c. sugar
1/2 c. boiling water

Melt sugar in heavy pan over low heat, stirring constantly. Heat until melted to a golden brown syrup. Stir in hot water. Measure 1/4 c. of caramel liquid. Use the rest of caramel liquid for frosting.

1/4 c. caramel liquid
3/4 c. cold water
1/2 c. shortening
1 1/3 c. sugar
3 eggs
2 1/2 c. cake flour
2 1/2 t. baking powder
1 t. salt

Combine caramel liquid and cold water. Set aside. Cream shortening and sugar. Add eggs gradually and continue to beat until light and fluffy. Sift together flour, baking powder and salt. Add alternately with caramel liquid to creamed mixture. Pour into two greased and floured 9" layer pans. Bake at 350 degrees for 35 to 45 minutes. Note: You may bake cake in loaf pan 13 x 9 at 350 degrees for 35 to 45 minutes. Frost with caramel icing.

Caramel Icing

6 T. butter
Remaining caramel liquid from cake plus cream to make 1/2 cup
3 c. confectioners sugar
1/4 t. salt
1 t. vanilla

Heat together butter and caramel liquid with cream. Beat in confectioners sugar, salt and vanilla. Beat until smooth and creamy, spread on cake.

April 6, 1956 French Fried Shrimp in Batter, Chocolate Angel Food with Marshmallow Glaze, Marshmallow Glaze

French Fried Shrimp in Batter

1 1/2 pounds green shrimp
1/2 c. flour
1/4 t. baking powder
1 t. sugar
1 t. salt
1/2 c. milk
1 egg, beaten

Peel shrimp, leaving the last section of the shell on if desired. Cut through lengthwise and remove the sand veins. Wash and drain on absorbent paper. Sift flour, baking powder, sugar and salt together. Combine milk and egg; blend into flour mixture. Dip each shrimp into the batter. Fry immediately in deep fat, 350 degrees for 2 or 3 minutes or until golden brown. Drain on absorbent paper. Serve plain or with tartar sauce.

Chocolate Angel Food with Marshmallow Glaze

1 c. cake flour
1 1/2 c. sifted confectioners sugar
1/4 c. cocoa
1 T. powdered instant coffee
1 1/2 c. egg whites
1/2 t. salt
1 1/2 t. cream of tartar
1 c. granulated sugar

Sift flour, confectioners sugar, cocoa and coffee together 3 times. Beat egg whites and salt in large mixing bowl until frothy, Sprinkle in cream of tartar and beat until eggs will hold stiff peaks but are still glossy and moist looking. Sprinkle in the granulated sugar, 4 tablespoons at a time, folding gently. Sift about 1/4 c. of the flour mixture at a time over entire surface of the batter, fold gently after each addition using a gentle motion--DON'T OVERMIX. Pout into ungreased 10 inch tube pan. Bake at 375 degrees for 35 to 40 minutes or until cake springs back when touched lightly with your fingers. Remove from oven, invert over a wire rack and let stand until cold. If pan hasn't "feet" place tube over neck of funnel to hang.

Marshmallow Glaze

1/4 pound marshmallows
1 c. confectioners sugar
1/4 c. boiling water
1/2 t. vanilla

Cut marshmallows into pieces with scissors. Melt in top of double boiler. Stir confectioners sugar and water together until sugar is completely dissolved. Be sure water is boiling. Pour the sugar mixture into the smooth melted marshmallows, add vanilla, stir gently until completely blended. Pour warm glaze over cake, tilt cake back and forth so that glaze will drizzle gently down the sides.

April 5, 1956 Frosted Butterscotch Cookies, Butterscotch Icing

Frosted Butterscotch Cookies

1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
2 1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1 t. soda
1 c. commercially soured cream
3/4 c. chopped nuts

Cream butter and sugar. Add eggs and vanilla and beat well until light and fluffy. Sift together flour, salt, baking powder and soda. Add dry ingredients alternately with sour cream to first mixture. Stir in nuts. Drop by tablespoons onto very lightly greased cookie sheet about 2 inches apart. Flatten slightly with back of spoon. Bake in a moderately hot oven 400 degrees 10 to 12 minutes. Frost with Butterscotch Icing. Yield: 3 dozen.

Butterscotch Icing

6 T. butter
3 c. confectioners sugar
1 t. vanilla
1/4 c. hot water

Brown butter over low heat, add remaining ingredients and beat together well, add a litter additional water if necessary to make of spreading consistency.

April 4, 1956 Baked Ham Slice with Dressing, Baked Stuffed Potatoes, Chocolate Peppermint Ice Cream Roll, Chocolate Sauce

Baked Ham Slice with Dressing

2 c. bread cubes, toasted
1/4 c. butter, melted
1/3 c. water
1 orange, peeled and diced
1 c. tart apples, cubed, unpeeled
1/2 c. seedless raisins
1 1/2 lbs. center cut ham slice (about 1" thick)

Combine bread cubes, butter, hot water, orange, apple and raisins. Place in baking dish. Lay ham slice on top. Bake at 350 degrees about 1 1/2 hours. During last 15 minutes of baking spread ham slice with honey, increase oven temperature to 400 degrees for 15 minutes to brown.

Variation: Plain or smoked pork chops may be used. Raisins may be omitted.

Baked Stuffed Potatoes

(Bake extras for future dinner)

Bake potatoes as many as desired. Scoop out inside. Mash. Add hot milk, butter, finely grated onion (about 2 tsp. grated onion for 4 potatoes) and salt. Beat until very fluffy. Pile lightly into shells and return to oven. Bake at 400 degrees about 15 minutes.

To freeze: Mash potatoes and pile into shells. Sprinkle with grated processed cheese. Place in oven 400 degrees 8 to 10 minutes or long enough to melt cheese. Cool quickly. Wrap in the casserole if desired for storage of 2 weeks or less. For longer storage, wrap each potato in aluminum foil.

To reheat frozen potatoes: Place in oven, with ham if desired at 360 degrees for bout 30 minutes. Use aluminum foil for wrapping casserole or individual potatoes and do not unwrap for reheating. If desired they may be unwrapped about 5 minutes before serving just to brown slightly. Sprinkle with paprika and chopped parsley.

Chocolate Peppermint Ice Cream Roll

4 eggs, separated
1/4 c. cold water
1 c. sugar
1 t. vanilla
3/4 c. cake flour
1/4 c. cocoa
1 1/4 t. baking powder
1/2 t. salt
1 quart peppermint ice cream

Beat egg whites until stiff but not dry. Beat egg yolks with cold water until thick and fluffy, add sugar gradually and continue to beat until yolks will almost hold a peak. Add vanilla. Sift flour, cocoa, baking powder and salt. Fold into egg yolk mixture. Lastly beat in stiffly beaten egg whites. Pour into jelly roll 10 1/2 x 15 1/2, greased and lined with waxed paper. Bake at 350 degrees about 25 minutes. Remove from oven, turn out onto towel which has been dusted with confectioners sugar. Remove waxed paper and trim crusts off edges. Roll up in the towel and place on rack to cool. Unroll and spread with softened ice cream. Reroll. Wrap in freezer paper (I prefer aluminum foil or celophane). Store in freezer.
Recommended storage time: one month. Remove from freezer. Place in refrigerator for 1 hour or leave at room temperature until soft enough to slice (about 15 minutes).

Chocolate Sauce

(Good for cake, ice cream, cream puffs, etc.)

1/4 c. butter
2 squares chocolate
1/4 c. cocoa
3/4 c. sugar
1/2 c. light cream
Pinch salt
1 t. vanilla

Melt in saucepan butter and chocolate, stir until smooth. Add remaining ingredients. Bring to boiling point, stirring constantly. Stir until sugar is dissolved. Serve hot or cold. Can be stored in covered container in refrigerator. Reheat over hot water.

April 3, 1956 Cube Steaks, Low Calorie French Dressing, French Cream Cake

How To Cook Cube Steaks

Brush a heavy skillet lightly with fat to prevent sticking. Heat skillet. Brown steaks (cut side down) first on one side about 2 minutes, turn, brown other side 1 minute. Be careful not to overcook.

Variations: Dip each cube steak in French dressing before pan broiling. For a different topping for each 2 cube steaks blend with a fork 2 T. butter, 1 T. finely chopped onion or 1 clove smashed garlic and 1 t. Worcestershire sauce. Spread this over the hot steaks just before serving.

Low Calorie French Dressing

(20 calories per tbsp.)

3/4 c. water
2 t. cornstartch
1/4 c. fresh, frozen or canned lemon juice
3/4 t. salt
1 1/2 t. sugar
2 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 until clear and thickened -- about 5 minutes. Cool. Add remaining ingredients; beat with rotary beater until smooth and blended. Chill. Makes 1 1/4 cups.

French Cream Cake

"Especially for a Party"

2 c. vanilla wafer crumbs (about 1/2 pound)
1/2 c. butter
` c. confectioners sugar
2 eggs, well beaten
1 c. heavy cream
1/2 c. chopped nuts
1 c. drained, crushed pineapple

Line a greased 8" square pan with about 1/2 of the crumbs. Thoroughly cream butter and sugar, add eggs and beat well, spread carefully over crumbs. Combine cream, nuts and pineapple. Spread over creamed mixture, then sprinkle with remaining crumbs. Chill 18 to 24 hours. Cit in squares and garnish each serving with a maraschino cherry. Serves 8.

April 2, 1956 Salmon and Rice Casserole, Sour Cream Spice Cake, Caramel Icing

Salmon and Rice Casserole

1 pound can salmon
1 1/2 T. butter
2 T. flour
1/2 t. salt
Dash pepper
1 3/4 c. liquid from salmon plus milk to make volume
1/4 pound cheddar cheese, grated
2 c. fluffy cooked rice
2 T. butter
1/2 c. dry bread crumbs

Drain and flake salmon, saving liquid. Melt butter, blend in flour and seasonings. Add liquid gradually and cook until thick and smooth, stirring constantly. Stir in cheese and heat until melted. Combine salmon with rice, peas and cheese sauce. Place mixture in well buttered casserole; sprinkle with bread crumbs (2 T. butter and 1/2 c. dry bread crumbs) over casserole. Bake at 375 degrees for 30 minutes or until well browned.

Sour Cream Spice Cake

1 3/4 c. cake flour
1/4 t. soda
2 t. baking powder
1/4 t. salt
1/4 t. cloves
2. cinnamon
1/4 c. shortening
1 c. brown sugar
1 egg
3/4 c. thick sour cream

Sift flour with soda, baking powder, salt, cloves and cinnamon. Cream shortening and sugar, add egg and beat until light and fluffy. Add sour cream and flour mixture all at once and beat until well blended. Do not over beat. Pour batter into 2 8 inch layer pans that have been greased and floured. Bake at 350 degrees for 25 to 30 minutes.

Caramel Icing

1 1/2 c. brown sugar
1/2 c. water
1/4 c. butter
1 pound confectioners sugar
1 t. vanilla

Combine brown sugar, water and butter. Stir until well mixed, heat until boiling and sugar is dissolved, stirring constantly. Remove from heat, pour slowly into confectioners sugar which has been sifted into mixing bowl. Beat until thick and creamy. Add vanilla.

March 30, 1956 Ham for Easter, Orange Glaze for Ham, Sweet Potato Puffs, Hot Cross Buns

 Ham for Easter

To bake ham follow directions in chart

Baking Time Table

Oven Temperature-- 325 degrees

Open roasting pan--no cover--no water

                                     Thermometer           Minutes
                                         Reading             Per Pound
Ham, whole uncooked
10-12 pounds                     160 F                  18-20

Ready-to-eat                      130 F                     10

Ham, half uncooked
6-8 pounds                         160 F                     25

Ready-to-eat
6-8 pounds                         130 F                    10

Picnic (shoulder)                 170 F                  30-35

Boneless But                       170 F                  40-45
(cottage roll)

Times given are for ham at room temperature when started. Since heat penetrates a thick piece of meat lime a ham very slowly, additional time should be allowed when meat has been taken from refrigerator a short time before roasting.

Note: Many hams on the market carry cooking directions which should be used for that particular kind.

Orange Glaze for Ham

(Half hour before ham is done, take from oven. Remove rind if necessary. The fat surface may then be scored and glazed.)

1 c. brown sugar
1 T. flour
1 t. dry mustard
1 T. vinegar
3 T. frozen juice concentrate

Combine ingredients, stirring until smooth. Spread over ham and return to oven about 30 minutes or until glaze is set.

Sweet Potato Puffs

2 c. seasoned mashed sweet potatoes
4 marshmallows
3/4 c. crushed sugar coated cereal flakes

Cut marshmallows in half. Shape about 1/3 to 1/2 c. potatoes into pattie about 1 inch thick. Push one-half marshmallow into center. Roll in crushed cereal flakes. Place in greased cookie sheet and in moderate oven 350 degrees for 12 minutes or until lightly browned.

Hot Cross Buns

1 c. milk, scalded
1/4 c. shortening
1/3 c. sugar
1/2 t. salt
1 t. sugar
1 cake compressed yeast or 1 pkg active dry
2 T. lukewarm water
1 egg, slightly beaten
1/2 c. seedless raisins
3/4 t. cinnamon
1/4 t. allspice
3 1/2 to 4 c. flour
1 egg white

Combine milk, shortening, sugar and salt. Cool to lukewarm. Mix 1 t. with yeast that has been softened in 2 T. warm water. Add egg, raisins, spices and enough four to make a soft dough. Cover and let rise until doubled in bulk. Knead until smooth and elastic, 3 to 4 minutes. Shape into 2" balls and arrange on a greased baking pan. Brush each bun with egg white, cover and let rise until doubled in bulk. Snip a deep cross in the top of each with scissors. Bake at 400 degrees for about 15 minutes. Remove from pan immediately. Cool on a cake rack. When cool, fill cross on top with confectioners sugar icing. Yield: 2 dozen. (Use a 9 inch square pan.)

Interesting Variation: Easter Nests

Roll dough 1/2 inch thick. Cut with 2 1/2 inch doughnut cutter. Put on greased baking sheet and allow to rise until light. Bake at 400 degrees for 15 minutes. When slightly cooled, frost with plain icing and arrange 3 or 4 colored jelly beans in the center of each bun. Above recipe makes 3 dozen Easter Nests.

March 29, 1956 Vegetable-Tuna Casserole, Butter Tarts

Vegetable-Tuna Casserole

From: Mrs. Joseph Keddell, Oswego, New York

1/2 c. carrots, cubes
1/2 c. onions, chopped
1 1/2 c. potatoes, cubed
1 t. salt
Dash of pepper
4 T. flour
4 T. butter
2 c. milk
1/2 c. canned peas
1 small can tuna fish
1/2 c. buttered bread crumbs or buttered cracker crumbs

Boil carrots and onions in liquid drained from peas and add enough water to cover them. After 15 minutes, add potatoes and cook until tender.

Butter Tarts

From: Mrs. Joseph Keddell, Oswego, New York

Use favorite pastry recipe for tart shells.

Filling:
1 egg, beaten
1 c. brown sugar, light
1/2 c. nuts, chopped
1/2 c. raisins
1 t. vanilla
1 T. butter

Mix above ingredients well, then add into pastry shells that have been put into cupcake tins. Fill shells only about 1/2 full. Bake 350 degrees for about 20 minutes. Makes 8-10 butter tarts.

March 28, 1956 Baked Stuffed Fish, Bread Stuffing, Lemon Chiffon Pie

Baked Stuffed Fish

3 to 4 pound fish
1 1/2 t. salt
Bread stuffing
4 T. butter, melted
3 slices bacon (optional)

Clean, wash and dry the fish. Sprinkle inside and out with salt. Stuff fish loosely, sew the opening with needle and string, or close with skewers. Place fish in a greased baking pan. Brush with melted butter. Bake in a moderate oven 350 degrees for 40 to 60 minutes or until fish flakes easily when tested with a fork. If fish seems dry while baking, baste occasionally with drippings or melted fat. Remove string or skewers and serve immediately on a hot platter plain or with a sauce. Serves 6.

Bread Stuffing

3 tT. onions, chopped
3/4 c. celery, chopped
6 T. butter, melted
1 t. salt
1/8 t. pepper
1 t. thyme, sage or savory seasoning
4 c. day old bread crumbs

Cook the celery and onions in the melted butter for about 10 minutes, or until tender. Add the cooked vegetables and seasonings to the bread crumbs, and mix thoroughly. If dressing seems very dry, add 2 T. water, milk or fish stock to moisten.

Lemon Chiffon Pie

Baked pie shell
4 egg yolks
1 c. sugar
1/2 t. salt
1/2 c. lemon juice
1 t. grated lemon rind
2 t. gelatin, softened in 1/4 c. cold water
4 egg whites
1/2 c. heavy cream (optional)

Beat yolks, add 1/2 c. sugar, salt and lemon juice and rind. Cook and stir over double boiler until thick. Add gelatin and stir until it dissolves. When beginning to set, beat egg whites until stiff with remaining sugar and fold them into mixture. If desired, fold into mixture 1/2 c. heavy cream, whipped. Fold into pie shell. Chill.

Suggested Menu: Baked Stuffed Fish, Baked Potatoes, Broccoli, Lettuce Salad Bowl, and Lemon Chiffon Pie.

March 27, 1956 Infallible Souffle, Creamy Cole Slaw, Peanut Butter Cookies

Infallible Souffle

6 thin slices of bread
2 T. butter
1 c. Cheddar cheese (1/4 pound) cut into small pieces
3 eggs
1/2 t. salt
1/8 t. pepper
2 c. milk

Cur crusts from bread and butter dish generously. Place bread in greased baking dish and sprinkle with cheese. Beat eggs, add seasonings and stir in milk. Pour over bread. Place in 375 degree oven and bake 20-30 minutes, or until lightly brown and puffy.

Creamy Cole Slaw

2 hard-cooked egg yolks
1/2 t. dry mustard
1/2 t. sugar
1/2 t. salt
1/4 t. paprika
1 T. vinegar
1/2 c. sweet or sour cream
4 c. finely shredded cabbage

Rub egg yolks through a sieve, then rub smooth with a spoon. Add seasonings and vinegar. Add cream gradually, beating until smooth. Add cabbage and toss lightly.

Peanut Butter Cookies

2 T. butter
1/4 c. brown sugar, firmly packed
1/2 c. white sugar
1 egg
2 T. milk
1 c. flour
1 t. cream of tartar
1/4 t. soda
1/2 c. peanut butter
1/2 c. chopped peanuts

Cream butter with brown and white sugar until light. Add egg and beat well. Add milk and beat until smooth. Sift flour with cream of tartar and soda. Combine creamed mixture with sifted ingredients and beat well. Add peanut butter and chopped nuts. Beat well. Drop from teaspoon on greased baking sheets 1 inch apart. Place half peanut on top of each cooky, if desired. Bake for 12-15 minutes, or until done, in 325 degree oven. Makes 4 dozen.

March 26, 1956 Flank Steak Creole-Style, Pennsylvania Dutch Raisin Pie

Flank Steak Creole-Style

2 small beef flank steaks
3/4 pound bulk pork saussage
1 1/2 cups moist bread crumbs
3 T. chopped parsley
\3 T. shoortening
2 t. salt
1/2 c. chopped onion
2 bay leaves
1 no. 303 can tomatoes (16 to 17 oz., 2 cups)
1/2 c. chopped green pepper, if desired
1 c. water
3 T. flour

Pound or lightly score flank steak on both sides. Combine sausage, bread crumbs and parsley and mix well. Spread sausage mixture on flank steak and roll as a jelly roll. Tie steak with string and brown in shortening. Pour off drippings. Add salt, onions, bay leaves, tomatoes and green pepper. Cover and cook slowly 1 1/2 to 2 hours or until tender. Remove steak and bay leaves, pour off excess fat, add water to cooking liquid and thicken for gravy. 8 to 9 servings.

Pennsylvania Dutch Raisin Pie

Pastry for double crust pie
1 1/2 cups seeded raisins
3/4 c. brown sugar
1/4 c. flour
1 T. vinegar
Butter
cinnamon

Soak raisins in cold water for 3 hours. Line pie plate with pastry. Drain raisins. Mix raisins with sugar, flour and vinegar. Pour into pastry shell. Dot with butter and sprinkle with cinnamon. Cover with top crust and perforate with fork. Bake 15 minutes at 400 degrees F., reduce to 350 degrees and continue baking for 30 minutes.

Suggested Menu: Flank Steak Creole Style, Baked Potatoes, Buttered Spinach, Pineapple-Cabbage Salad, Raisin Pie.

March 23, 1956 Salmon Macaroni Casserole, Hot Cross Bun Loaf

Salmon Macaroni Casserole

4 oz. Bravo 60 second macaroni or elbow macaroni
2/3 c. evaporated milk, undiluted
1 can condensed cream or celery soup
1/4 c. finely cut pimimentos
1 c. grated American cheese

Cook macaroni according to package directions. Drain. Combine evaporated milk and condensed soup. Add macaroni, salmon, pimiento, and 1/2 c. of the grated cheese. Turn into a 1 1/2 quart casserole, sprinkle remaining cheese around the edge. Bake at 350 degrees for 25 minutes. Garnish with additional pimiento. Serves 4.

Hot Cross Bun Loaf

"Hot Cross Buns! Hot Cross Buns" If you have no daughters give them to your sons," sang the old nursery rhyme. Here's today's up to date version. The Hot Cross Bun Loaf. Hope you like it.

3 medium sized potatoes
2/3 c. milk
2/3 c. sugar
1 3/4 t. salt
2/3 c. butter
2/3 c. warm water
2 pkgs or cakes yeast, active dry or compressed
4 eggs
6 c. flour
Rind 1 lemon
1 c. raisins, seedless
2/3 c. confectioners sugar, sifted

Pare and boil potatoes. Drain and mash until smooth. Scald milk. Stir in sugar, salt, butter and 1 1/3 c. of the mashed potatoes. Cool to lukewarm. Measure water into a large mixing bowl. Sprinkle or crumble in yeast, stir until dissolved. Add lukewarm milk-potato mixture. Beat in half of the eggs and add to yeast mixture. Stir in half of the flour and the lemon rind. Beat until smooth. Add the remaining flour or enough to make an easily handled dough. Turn out on lightly floured pastry cloth or board and knead quickly and lightly  until smooth and elastic (about 8 to 10 minutes. Place in lightly greased bowl , grease top of dough, let rise until doubled in bulk. Divide dough in half. Let rest 10 minutes. Shape into loaves. Place in greased bread pans 9 x 5 x 3 inches. Beat egg yolk with 2 T. water and brush loaves with the mixture. Cover loaves and set in a warm place until doubled in bulk. Bake at 400 degrees for about 45 minutes. Beat remaining egg white and add enough confectioners sugar to make a spreading consistency. Drop from tip of spoon, making crosses on top of loaves.

March 22, 1956 Tomato Soup Cake, Cream Cheese Frosting

Tomato Soup Cake "A Request"

2 c. cake flour
3 t. baking powder
1/2 t. soda
1/2 t. cloves
1/2 t. cinnamon
1/2 t. nutmeg or mace
1 c. seedless raising
1 c. shortening
1 c. sugar
2 eggs, well beaten
1 can condensed tomato soup

Sift flour, baking powder, soda and spices. Wash and chop raisins; dust with a small amount of flour mixture. Cream shortening and sugar; add eggs and mix thoroughly. Add flour mixture alternately with soup; stir until smooth. Fold in raisins. Pour into greased and floured 8" square pan. Bake at 350 degrees for 1 hour or until done. Frost with cream cheese frosting. Note: You may bake in 2 8-inch round layer cake pans at 375 degrees for 35 minutes.


Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese
2 c. sifted conf. sugar
2 t. orange juice
Grated rind 1 orange
1/8 t. salt

Soften cheese and beat in cheese gradually. Add orange juice, orange rind and salt and continue beating until light and fluffy.

March 21, 1956 Marvelous Meat Loaf, Raisin Bread Pudding

Marvelous Meat Loaf

1 1/2 pounds ground beef
1 can condensed tomato soup
1 c. fine dry bread crumbs
1/2 c. chopped onions
2 T. butter
1 egg, slightly beaten
1 t. salt

Combine beef, tomato soup and bread crumbs, saute onions in butter until slightly browned, add to beef mixture, stir in egg and salt. Pack lightly into a loaf pan or shape into a loaf. Bake at 350 degrees for 1 hour. 8 servings.

Raisin Bread Pudding

2 c. milk
2 c. day old bread cubes
1/4 c. brown sugar
1/4 t. salt
2 T. butter
1 t. vanilla
2 egg yolks, beaten
2 c. seedless raisins
2 egg whites
3 T. sugar

Pour milk over bread cubes. Add brown sugar, salt butter, vanilla, egg yolks and raisins. Spread in greased 8 x 8 x 2 inch baking dish. Set in pan of hot water and bake at 350 degrees for 50 to 60 minutes. Remove from oven and spread with meringue made by beating egg whites until fluffy and add sugar and continue beating until soft peaks are formed. Spread over pudding, sealing to edge of dish. Replace baking dish in pan of hot water, bake 10 minutes or until meringue is lightly browned. 8 servings.

Menu: Meat loaf, Scalloped Potatoes, Buttered Carrots, Raisin Bread Pudding, Hearts of Lettuce Salad.

March 20, 1956 Baked Pork Chops -- A new Way, Sweet Potatoes in Casserole, Pine-Apple Crisp

Baked Pork Chops -- A new Way

4 loin pork chops
1/2 c. milk
1 t. salt
3/4 c. dry bread crumbs
1/8 t. pepper

Grease 9" pie plate and pour milk into it; add salt. Dip each chop into milk, then roll in crumbs. Fit chops snugly together in milk, in pie plate. Sprinkle with pepper. Scatter remaining crumbs over top. Cover with another pie plate 8 or 9 inch. Bake at 325 degrees 1 1/4 to 1 1/2 hours or until tender.

Sweet Potatoes in Casserole

4 medium sweet potatoes, pared
1/4 c. brown sugar
1 t. salt
1/4 t. cinnamon
2 T. butter
3 T. hot water

Cut sweet potatoes lengthwise as for French fried potatoes. Place half in greased 1 1/2 quart casserole, sprinkle with half the sugar, salt and cinnamon, dot with half the butter. Repeat. Ad water. Cover and bake at 325 degrees 1 1/4 to 1 1/2 hours.

Pine-Apple Crisp

2 pared, diced, large cooking apples
1 c. drained canned crushed pineapple
1/8 t. nutmeg
1/2 c. brown sugar
6 T. flour
3 T. butter

Combine apples and pineapple in 1 quart casserole, sprinkle with nutmeg. Combine sugar, flour; add butter and cut in with pastry blender. Sprinkle over fruit. Bake at 325 degrees for 45 to 50 minutes or until lightly browned. Serve with top milk or light cream. Serves 4.

Note: Add cabbage salad and rye bread to complete dinner.

March 19, 1956 Coffee Twists, Chili Bean Bake

Coffee Twists

From Mrs. Paul Altpeter, Rochester, New York

2 pkgs, dry yeast or 2 cakes
1/4 c. lukewarm water
1/2 c. shortening
6 T. sugar
1 1/2 t. salt
2 eggs
1 c. milk, scalded
4 c. flour

Soften yeast in warm water. Scald milk. Blend together shortening, sugar and salt, add eggs, one at a time and beat well. Add lukewarm milk and yeast mixture. Gradually add flour, mixing well until a smooth dough is formed. It will be quite smooth. Place dough in greased bowl, grease and cover top. Place in refrigerator for at least 8 hours, preferably overnight. It will keep several days. To bake: Take dough and turn out onto floured board. Divide in half. Divide each half into thirds. Flour each third and roll between your hands to make a long rope about 15" long. Braid each three together on a greased cookie sheet. Let rise 1 hour. Bake at 350 degrees for 20 to 25 minutes. Frost immediately for serving.

Frosting for 1 Coffee Twist

1/2 c. 4X sugar
1 1/2 T. milk
Few drops vanilla

Combine ingredients, put on cake while hot.

Note: For brown and serve: Bake at 300 degrees for 20 minutes. Cool, wrap and freeze. To serve: Defrost, put in oven at 375 degrees about 8 minutes. Frost and serve. DO NOT FROST. tWIST JUST BEFORE YOU FREEZE IT.

Chili Bean Bake

1/4 c. shortening
3/3 c. sliced onions
1 lb. ground beef
1 c. celery, thinly sliced
1 can tomato soup, undiluted
1 1 lb. 4 oz. can kidney beans, drained
1 t. garlic salt
1 T. paprika
1 1/2 T. chili powder
1/4 t. allspice
1/2 c. grated processed American cheddar cheese

Melt shortening in large skillet. Add onions and saute until tender and golden brown. Add ground meat and brown lightly. Next all all remaining ingredients except cheese, stir gently to avoid breaking beans. Pour into greased 10 x 6 x 2 casserole or one having capacity of about 1 1/2 quarts. Sprinkle grated cheese over top of beans. Bake at 325 degrees for 30 minutes. Serves 4.

Menu: Chili Bean Bake, Buttered Bravo Noodles, Tossed Green Salad, Crisp Crackers, Lemon Milk Sherbet.