January 31, 1956 Hamburger Scramble, Date and Nut Spice Cake, Carmel Icing

Hamburger Scramble

1/2 pound ground beef
2 tablespoons shortening
4 eggs
1/2 c. chopped pimiento
1/4 c. chopped onion
1 T. salt
1/4 t. pepper

Brown meat in shortening in frying pan. Pour off shortening. Beat eggs, add pimiento, onion, and seasonings. Add egg mixture to meat. Stir occasionally until eggs are firm. 4 servings.

Date and Nut Spice Cake

3/4 c. butter
2 c. brown sugar
3 eggs
3 c. cake flour
1 t. baking powder
3/4 t. baking soda
1/2 t. salt
1 t. nutmeg
1/2 t. cinnamon
1 c. buttermilk
1 t. vinegar combined with buttermilk
1 c. chopped pecans
1 c. dates cut in small pieces and combined with 2 T. flour (extra)

Cream butter and add brown sugar a small amount at a time. Add eggs one at a time and beat well. Add dry ingredients tha have been sifted together alternately with buttermilk and vinegar. Last, add nuts and dates, folding only until blended. Pour batter into two 8 or 9 inch square pans that have been greased and floured. Bake at 350 degrees for about 50 to 60 minutes. When cake is done, allow to stand on cake cooler 10 minutes, then turn out and allow to cool. Ice with Carmel icing.

Note: Since this recipe makes two cakes, why not freeze one for the future? You may frost with carmel icing or leave plain.

Carmel Icing

1/2 c. butter
1 c. brown sugar
1/4 c. milk
1 1/2 c. confectioners sugar

Melt butter, add brown sugar, and allow to boil for 3 to 4 minutes. Add milk and mix well, then add confectioners sugar a small amount at a time, beating continuously for 2 minutes. This icing can be used at once or allowed to cool slightly to a thicker spreading consistency.

Menu Suggestion: For lunch or supper - Hamburger Scramble, Potato Chips, Crisp relishes, Date and Nut Spice Cake with Carmel Icing.

January 30, 1956 Barbecued Lamb Riblets, Pennsylvania Dutch Shoo-Fly Pie

Barbecued Lamb Riblets

3 pounds lamb riblets
Salt to season
Pepper to season
1 medium onion, chopped
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1 cup catchup
1 cup water
1 teaspoon salt
1/8 teaspoon red pepper

Brown the lamb riblets on all sides. Pour off drippings. Season with salt and pepper. Add chopped onions  and brown lightly. Mix remaining ingredients and pour over lamb riblets. Cover and simmer on top of range or cook in a slow oven (300 degrees) for 1 1/2 hours or until tender. 4 to 6 servings.

Pennsylvania Dutch Shoo-Fly Pie

3/4 c. flour
1/2 c. brown sugar
1/8 t. nutmeg
1/8 t. ginger
1/8 t. cloves
1/2 t. cinnamon
1/4 t. salt
2 T. shortening
1/2 c. molasses or dark Karo syrup
1 egg yokl, well beaten
1/2 t. soda dissolved in 3/4 c. boiling water
8" pastry lined pan

Combine flour, sugar ans spices. Cut in shortening. Combine molasses, egg yolk, soda and water. Make alternate layers if crumbs and liquid, ending with crumbs on top. Bake in preheated oven until firm. 450 degrees for ten minutes; then 350 degrees for 10 to 12 minutes.

Menu Suggestion: Barbecued Lamb Riblets on Rice, broccoli, lettuce and cucumber salad, Pennsylvania Dutch Shoo-Fly Pie.

January 27, 1956 Lobster Tail Thermidor, Lemon Fluff Pie

Lobster Tail Thermidor

4 T. butter
4 T. flour
1 t. salt
1 t. paprika
1/2 t. dry mustard
1/4 t. nutmeg
1 1/2 c. hot milk and drained canned mushroom liquor
1/2 c. cream
4 (6 oz.) diced, boiled lobster tails
1/2 c. drained canned mushrooms
3 T. sherry
1 c. soft bread crumbs
2 T. butter, melted
Shells from lobster tails
Lemon wedges

Melt butter, add flour, salt, paprika, mustard and nutmeg. Add hot cream, milk and mushroom liquor gradually and cook until thickened. Mix in lobster meat and sherry. Refill shells. Combine bread crumbs and butter. Sprinkle over filled shells. Brown lightly under broiler. Serve with lemon wedges. Serves 4.

How to Boil Lobster Tails:

Lobster tails
Salt
Bay leaf
1/4 c. white wine
1 small onion, chopped
Dash of cayenne

Place lobster tails in saucepan and cover with boiling water. Add 1 T. salt and 1 bay leaf for each quart of water. Add wine, onion and cayenne. Cover and bring to a boil. When water boils, lower heat and simmer as per table below.

Note: To remove meat easily, drain off hot water, drench with cold water and cut through under shell with kitchen scissors. Insert fingers between shell and meat and pull firmly. In recipes calling for diced boiled lobster, chill meat to dice easily.

Timetable For Preparing Lobster Tails For Boiling (In minutes)

Weight      4 oz.      5 oz.      6 oz.      7 oz.      8 oz.      9 oz.      10 oz.      11 oz.      12 oz.
Thawed      5            6           7           8            9           10           11            12           13
Frozen        7            8           9          10          11          12           13            14           15

Lemon Fluff Pie

1 8" baked pie shell
Juice and rind 1 lemon
4 eggs, separated
1/2 c. sugar
2 T. cornstarch
4 T. water
1/2 c. sugar
4 T. sugar

Heat juice and rind of lemon in double boiler. Combine egg yolks with 1/2 c. sugar mixed with 2 T. cornstarch and 4 T. water. Add to lemon in double boiler and cook until thickened. Cool. Beat 2 of the egg whites, add 1/2 c. sugar and fold into the cooled custard. Fill shell. Top with meringue made from remaining 2 egg whites and 4 T. sugar. Brown in 350 degrees for 7 minutes.

Suggested Friday Fare: Lobster Thermidor, Lima Beans, Baked Potatoes, Green Salad, Lemon Fluff Pie.

January 26, 1956 Smoky Sausage Spaghetti Sauce, Cocoa-Nut Delights

Smoky Sausage Spaghetti Sauce

1 pound smoked sausage links
1/2 c. minced onion
1 green pepper, cut into thin strips
1/2 pound of fresh mushrooms or 1 small can mushrooms
3 T. shortening
12 stuffed olives, sliced
1/4 t. garlic salt
1 8 oz. can tomato sauce
1 No. 2 1/2 can tomatoes
1 8 oz. package spaghetti
Grated Parmesan cheese

Slice sausage links diagonally in 1/2 inch pieces. Cook sausage, onion, green pepper and mushrooms in shortening until lightly browned. Add olives, garlic salt, tomato sauce and tomatoes. Simmer at least 2 hours. Cook spaghetti in boiling salted water until tender. Rinse and drain. Serve sauce over spaghetti and sprinkle with grated Parmesan cheese. 4 to 6 servings.

Note: Long cooking in this dish is to develop the flavors. This dish nice for main course for a buffet supper.

Cocoa-Nut Delights

1 1/2 c. flour
1/3 c. cocoa
1/2 t. salt
1 t. baking powder
1/4 t. soda
2/3 c. shortening or lard
1 c. sugar
2 eggs
1 t. vanilla
1/2 c. chopped nuts
1/2 c. sour cream
1 6 oz. package chocolate bits
1/4 c. milk

Sift together flour, cocoa, salt, baking powder and soda. Cream shortening with sugar, beat in eggs. Stir in vanilla and chopped nuts. Add flour mixture alternately with sour cream. Mix well. Drop by heaping teaspoonfuls on lightly greased cookie sheet. Bake at 375 degrees 10 to 12 minutes. Melt chocolate bits over hot water. Blend in milk. Top each cookie with 1/2 t. of the chocolate mixture. Yield 5 doz. small cookies.

Suggested Menu for buffet supper: Smoky Sausage Spaghetti, Spinach Radish Salad Bowl, Garlic French Bread, Grapefruit cups, Coco-nut Delights, Beverage.

January 25, 1956 Beef Short Ribs -- Raisin Sauce, Cherry Cottage Cheese Pudding, Cherry Sauce

Beef Short Ribs -- Raisin Sauce

3 lbs. beef short ribs
3 T. shortening
Salt and pepper
1 onion, quartered
1/2 c. brown sugar
1 t. dry mustard
1 T/ flour
2 T. vinegar
2 T. lemon juice
1/4 t. grated lemon rind
1 bay leaf
1 1/2 c. water
1/2 c, raisins

Cut ribs into serving pieces and brown in own fat or small amount of shortening. Pour off drippings, season with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover and cook slowly abour 2 hours or until meat is tender. Thicken sauce if desired. 6 servings.

Cherry Cottage Cheese Pudding

2 1/2 c. canned sour cherries
1/4 c. butter
2/3 c. sugar
1 egg
1/2 t. almond extract
1 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. buttermilk

Drain cherries, save juice for sauce. Cream butter and sugar until fluffy. Add egg and almond extract and blend well. Sift flour with baking powder, soda and salt, add alternately with buttermilk to creamed mixture. Fold in cherries. Pour into greased and floured 8 inch square cake pan. Bake at 350 degrees for 45 minutes. cut into squares. Serve hot with cherry sauce. Serves 8.

Cherry Sauce

1 T. cornstarch
1/4 c. sugar
1 cup cherry juice
1/8 t. almond extract

Mix sugar and cornstarch thoroughly. Add to cherry juice, cook, stirring constantly, until thickened and clear. (If you do not have enough cherry juice, add water to make 1 cup.)

Suggested Menu: Short Ribs with Raisin Sauce, hot buttered rice, Brussels sprouts, corn meal muffins, cherry pudding, beverage.

January 24, 1956 Veal Almond, Cream Puffs, Banana Nut Bars

A Bridge Luncheon

Cream Puffs with Veal Almond

Asparagus Spears with Red Pimiento Strip

Cranberry Sauce

Orange and Grapefruit Salad Bowl

Banana Nut Bars -- Beverage

Veal Almond

 2 c. cubed cooked veal
1/2 c. crushed pineapple
2 T. butter
1/2 c. pineapple juice
2 1/2 T. cornstarch
2 c. meat stock
1/2 c. toasted almond halves
1/2 c. chopped celery
1 1/2 t. salt

Cook pineapple slowly in butter for 5 minutes. Mix pineapple juice and cornstarch. Combine meat stock and cornstarch mixture. Cook over low heat, stirring constantly until thickened. Boil 2 minutes. Add cubed veal, almonds, celery and salt. Heat thoroughly. Fill cream puffs with mixture. 6 to 8 servings.

To prepare almonds: Place almonds in boiling water for about 2 minutes until skins have loosened. Drain. Remove skins and split nuts. To toast, place on cookie sheet in a moderate oven 350 degrees F. until lightly browned 5 to 15 minutes.

Cream Puffs

1/2 c. shortening or lard
1 t. salt
1 c. boiling water
1 c. flour
4 eggs

Add shortening and salt to water. Add flour all st once and stir vigorously until ball forms in center of pan. Use medium heat while stirring. Cool slightly. Add unbeaten eggs, one at a time, beating until mixture is smooth. Mixture should be very stiff. Shape on lightly greased cookie sheet by dropping by spoon. Bake at 400 degrees 30 to 35 minutes or until browned. Cool. Makes 12 to 15 cookies.

Banana Nut Bars

1 c. flour
1/4 t. baking powder
1/4 t. salt
1/3 c. Instant Nonfat Dry Milk
1/3 c. shortening
1 c. sugar
1 egg
1/2 c. mashed bananas
1/2 c. chopped nuts

Sift flour, baking powder, salt and dry milk together. Cream shortening and sugar, add egg mixture and beat well. Stir in about half of the flour mixture and blend well. Fold in nuts. Spread batter evenly in greased 8 inch square pan. Bake at 350 degrees for about 35 minutes. cool in pan. Cut into 18 bars.

Note: These keep well in tightly covered container.

January 23, 1956 Oxtail Soup -- Hungarian Style, Brownies

Oxtail Soup -- Hungarian Style

 3 to 4 pounds oxtails or beef cross-cut
i8 c. water
4 t. salt
1/2 t. pepper
1 medium onion, sliced
1 bay leaf
3 medium potaqtoes, peeled and diced
3 large carrots, sliced
1 medium rutabaga, peeled and diced
1 No. 303 can tomatoes
1/4 t. marjoram

Brown meat slowly on all sides. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer slowly about 3 hours or until meat is tender. Add all vegetables to soup and simmer about 30 minutes. 6 to 8 servings.

Brownies

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

Sift flour, baking powder and salt. Gradually add sugar to shortening, creaming until very light and fluffy. Add egss and vanilla and mix until smooth. Stir in chocolate which has been melted and cooled. Add sifted dry ingredients and nuts. Pour into greased 8 inch square pan. Bake at 350 degrees for 30 to 35 minutes. Cool slightly. Cut into 16 squares, sprinkle with confectioners sugar. Store in pan.

January 20, 1956 Savory Oyster Stew, Salt Sticks

Savory Oyster Stew

It's nonfattening! 205 calories per cup

1/2 c. chopped onion
1 carrot, diced
2 stalks celery, diced including leaves
Tip of bay leaf
1 1/2 t. salt
Dash of pepper
1 T. butter
1 quart milk
1 pint oysters

Saute diced vegetables in butter for a few minutes. Add tip of bay leaf and seasonings. Add milk; bring to boiling point, but DO NOT BOIL. Meanwhile heat oysters slowly in heavy skillet but do not boil. Strain hot milk mixture into oysters. SERVE AT ONCE.

Note: This is a delicious stew for a modest 205 calories per cup/

Salt Sticks

1 c. milk
1/4 c. butter
1 T. sugar
1 t. salt
1 yeast cake
1/4 c. lukewarm water
2 1/2 to 3 c. flour
Coarse salt

Scald milk, add butter, sugar and salt, cool to lukewarm. Add yeast softened in warm water, add 1 1/2 c. flour. Beat 2 minutes with electric mixer or 5 minutes by hand. Add enough flour to make dough easy to handle. Knead. Place in well greased bowl, cover and let rise until doubled in bulk. Roll dough into rectangle 8 x 12 inches. Cut in half, lengthwise, then into 16 strips. Roll under palms to make smooth even sticks 8 to 10 inches long. Arrange 1" apart on cookie sheet. Before baking brush with egg yolk, slightly beaten and diluted with 1/2 T. cold water. Sprinkle with coarse salt crystals. Bake at 300 degrees until crisp.

Editor's note: Sorry. The baking time is missing from my copy of the recipe.

January 19, 1956 Macaroni and Cheese, Old Fashioned Molasses Cookies

Macaroni and Cheese

1/2 pound macaroni
1 small onion
2 T. butter
1 T. flour
1/4 t. dry mustard
3/4 t. salt
Dash pepper
2 c. milk
1/2 pound process American cheese
3/4 c/ fresh bread crumbs
1/4 c. butter

Cook macaroni according to directions on package. Mince onion and saute in butter. Add flour, mustard, salt and pepper and blend well.  Gradually stir in milk and cook, stirring constantly, until mixture thickens. Slice about 3/4 of the cheese right into the sauce, stir until the cheese is melted. Pour sauce over macaroni, stirring so that all the macaroni is nicely coated. Top with rest of cheese and bread crumbs mixed with 1/4 c. butter. Bake at 400 degrees for 20 to 25 minutes or until nicely browned. 4 servings.

Old Fashioned Molasses Cookies

1 c. shortening
1 1/2 c. molasses
1/4 c. sugar
4 c. flour
1 1/2 t. salt
2 t. soda
2 t. cinnamon
1 1/2 t. ginger
1/2 t. cloves
1 egg
1 c. seedless raising (optional)
1 c. chopped nuts (optional)

Melt shortening in saucepan. Add molasses and sugar and mix well. Sift together flour, salt, soda and spices. Add 1 c. of dry ingredients to the liquids. Beat in egg, add remaining dry ingredients. Stir in raisins and nuts. Chill. Shape dough into balls about 1 1/2 inches in diameter. Place 2" apart on lightly greased cookie sheets. bake at 350 degrees F. for 15 minutes. Makes 5 dozen.

This cookie has a wonderful molasses flavor. It keeps well and is a good packer for mailing to the folks in the service or in college. You can mix up the dough and store it in the refrigerator -- another handy advantage - and its easy to make.

January 18, 1956 Liver Rolls, Butterscotch Pudding

Liver Rolls

6 slices liver, cut 1/4 inch thick
1 t. salt
1/2 t. pepper
1/2 t. thyme
12 pork saussage links
1 t. shortening
1 c. tomato sauce

Trim any membrane from liver, sprinkle with seasonings. Roll each slice with 2 sausage links in center; fasten with wooden toothpick. Brown slowly in shortening, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 minutes.

 Butterscotch Pudding

1/2 c. sugar
1/2 c. boiling water
2 c. milk
1/3 c. sugar
3 T. flour
1/4 t. salt
1 egg
1 T. butter
1 t. vanilla

Caramelize the 1/2 c. sugar in heavy saucepan or skillet. Add boiling water and stir until sugar is melted and syrup is formed. Cool. Scald milk. Blend sugar, flour and salt. Add the cooled caramel syrup gradually. Be sure all lumps are gone. Add gradually scalded milk, stirring constantly.  To the beaten egg, add a small amount of the custard mixture, pour into hot custard, cook 2 minutes longer, stirring constantly. Remove from heat add butter and vanilla, stir until butter is melted. Chill. Serve with whipped cream or top milk. 4-6 servings.

Menu Suggestion: Liver rolls, parsley potatoes, green beans, waldorf salad, butterscotch pudding.

January 17, 1956 Mrs. Phil Bernes "Cheese Cake", Cheeseburger Logs

The Dessert of the Week

Mrs. Phil Bernes "Cheese Cake"

18 graham crackers
1/4 lb. butter

Crush graham crackers to make crumbs. Mix with melted butter. Press into 8" spring form pan.

1 lb. cream cheese
3 eggs
1 c. sugar
1 t. vanilla

Soften cream cheese, add eggs gradually creaming well, add sugar and vanilla and mix until well blended. Pour into crust and bake until firm in moderate oven 350 degrees for about 3/4 hour. Then:

Mix together: 1 pt. sour cream, 3 T. sugar, 1 t. vanilla. Spoon this mixture on top of cake, starting at the outer edge (otherwise it will sink into the middle). If you spoon it carefully, it will make a very smooth even layer on top of the cake. Return to oven at 350 degrees for 20 minutes. Chill thoroughly before serving.

Cheeseburger Logs

1 pound ground beef
1/2 c. crisp rice cereal
1/2 c dry bread crumbs
1/4 c. ketchup
1/2 t. salt
1 egg
1/4 pound sharp cheese
8 frankfurter buns

Combine and mix well all ingredients except the cheese and buns. Form into 8 logs to fit the buns. Make a groove in the meat the full length of the log. Cut cheese into narrow strips, press into groove and shape log again to hide cheese. Broil 7 or 8 minutes on each side or until done. Split frankfurter buns and place a log in each bun for serving. Buns may be heated if desired. Serves 4-6.

January 16, 1956 Baked Stuffed Pork Tenderloin, Lemon Meringue Squares

Baked Stuffed Pork Tenderloin

2 pork tenderloins
2 c. soft bread crumbs
2 T. grated onion
1 T. chopped parsley
1 t. salt
1/8 t. pepper
1 t. poultry seasoning
Meat stock or water to soften
Salt and pepper

Cut the pork tenderloins lengthwise but not quite through so they may be opened and laid flat. Combine bread crumbs, onion, parsley, salt, pepper and poultry seasoning, add just enough water or meat stock to moisten. Spread stuffing on one pork tenderloin and place remaining pork tenderloin, cut side down on stuffing. Fasten with string or skewers and place on a rack in an open roasting pan. Season with salt and pepper. Roast in a moderate oven (350 degrees F.) for 1 1/4 to 1 1/2 hours or until tender. 6 to 8 servings.

Lemon Meringue Squares

1/2 c. butter
1/2 c. powdered sugar
2 egg yolks
1 c. flour
2 t. lemon rind, grated
1/2 t. salt

Topping:
2 egg whites
1/2 c. sugar
1 T. lemon juice
1/2 c. chopped nuts

Cream butter and sugar together. Add egg yolks and blend well. Mix in flour, grated rind, and salt. Spread in an ungreased 9 x 13 inch pan. Bake for 10 minutes at 350 degrees F. Beat egg whites until stiff, gradually add sugar and lemon juice, fold in nuts. Spread over hot, partially baked batter and continue to bake at 350 degrees for 25 minutes. Cool, cut into squares, serve with or without a topping of ice cream. 8 servings.

Menu Suggestion: Baked stuffed pork tenderloin, spiced carbapples, American fried potatoes, green peas, pear cream cheese salad, lemon meringue squares, beverage.


Editor's Note: Home Cooking is a 30 minute program starting today.

January 13, 1956 Baked Fillets with Cream, Apple Dumplings, Lemon Sauce

Friday Fare

Baked Fillets with Cream

Baked Potatoes      Green Vegetables

Crisp Relishes

Apple Dumplings

Baked Fillets with Cream

2 pounds fish fillets
Salt and pepper
1 c. thin cream
1/4 c. onion, chopped
1/4 c. grated cheese

Cut fillets into serving pieces. Sprinkle with salt and pepper. Place in shallow baking dish. Pour cream or milk over them; sprinkle with chopped onion. Sprinkle with cheese. Bake at 400 degrees for 20 minutes or until cheese flakes easily. Serves 6.

Apple Dumplings

Pastry for double crust pie
6 apples
3/4 c. sugar
3/4 c. brown sugar
1 t. cinnamon
1 T. grated lemon rind
1/2 c. currants
1/4 c. apple jelly
1/4 c. butter

Wash, pare and core apples. Roll pastry about 1/4 inch thick. Cut in circles large enough to cover the apples. Mix sugars, cinnamon, peel, currants and jelly. Spoon mixture into apples. Dot with butter. Wrap each apple in dough, crimping edges together at the top. Place into shallow baking pan. Bake at 375 or 400 degrees 30 minutes or until apples are soft and pastry golden brown. Serve warm or cold with cream or lemon sauce. 6 servings.

Lemon Sauce

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

Combine sugar and cornstarch. Dissolve in boiling water. Cook, stirring constantly, until thickened and clear. Remove from heat, add remaining ingredients. Serve hot on apple dumplings.

January 12, 1956 Standing Ribs of Beef, Oven Browned Potatoes, Scalloped Potatoes, Jiffy Sponge Cake

Sunday Dinner

Fruit Cup

Standing Ribs of Beef 

Oven Browned Potatoes     Scalloped Tomatoes

Orange Sherbert      Jiffy Sponge Cake

Beverage

Standing Ribs of Beef

2 to 3 rib beef standing rib roast
Salt and pepper

Have butcher remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. If you have a meat thermometer insert so the bulb reaches the center of the thickest part, being sure not to rest in fat or bone. DO NOT ADD WATER. DO NOT COVER. Roast in slow oven 300 degrees to the desired degree of doneness. Allow 18 to 20 minutes per pound for rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well done.

Tip: The meat will carve easier if it is allowed to "set" out of the oven for 20 minutes before it is served.

Oven Browned Potatoes

Peel medium sized potatoes and steam for 10 minutes. Drain. Place in pan in which you are roasting meat. Place around meat last hour meat is to cook. Baste occasionally, and for really golden brown potatoes turn them once or twice.

Scalloped Tomatoes

3 T. butter
1/4 c. minced onions
2 c. fresh bread crumbs
1 t. sugar
1 t. salt
1/8 t. pepper
1 No. 2 1/2 can tomatoes
1/4 c. fresh bread crumbs
1 T. butter

Saute onion in butter. Add 2 c. of bread crumbs, sugar, salt and pepper. Arrange tomatoes in greased 1 1/2 quart casserole. Top with layer of onion-bread mixture. Continue until all is used ending with tomatoes on top. Combine 1/4 c. bread crumbs and 1 T. butter. Sprinkle over tomatoes. Bake uncovered 300 degrees for 45 minutes. 6 servings.

Jiffy Sponge Cake

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

Sift flour, baking powder and salt. Beat eggs until light and fluffy. Add sugar, continue beating until mixture is thick and lemon colored. Add flour mixture, water and vanilla all at once. Mix until thoroughly blended. Pour into 7 x 11 x 1 1/2 inch pan that has been greased and lined with waxed paper. Bake at 325 degrees for 60 minutes. When cake is baked cool slightly. Remove from pan, rmove paper. Cool cake on a wire rack. No frosting necessary.

January 11, 1956 Tuna-Cashew Casserole, Curried Green Beans, French Bread, Jellied Pineapple Salad, Pineapple Cream Dressing, Chocolate Cream Pie

Recipes and Ideas from Virginia Ritter

Tuna-Cashew Casserole

1 c. tuna chunks
1 can mushroom soup
1/2 c. milk
1/4 t. minced onion
1 t. salt
1/8 pepper
1 3-oz. can chow mein noodles
1/2 pound cashews

Combine all ingredients in 1 1/2 quart buttered casserole. Use half the noodles as a topping. Bake 40 minutes at 325 degrees. Serves 4.

Curried Green Beans

Place 2 packages frozen green beans in casserole. Mix 1/2 t. curry powder with 4 T. butter. Dot butter on top of beans. Cover and bake in same oven with tune casserole 40 minutes at 325 degrees. Serves 4 to 6.

Note from Ginny: Both casserole and vegetables can be prepared the day before, refrigerated and popped into the oven when ready.

French Bread

Slice French bread diagonally just to bottom crust. Butter, sprinkle with garlic salt, place on foil. Ten minutes before casserole is finished, put French bread in oven to heat.

Jellied Pineapple Salad

2 c. crushed pineapple
Juice of 1 lemon
2 T. gelatin
1/2 c. cold water
3/4 c. grated American cheese
1/2 pint whipping cream

Soak gelatin in water 10 minutes. Heat pineapple and lemon juice. Add gelatin and stir until dissolved. When cool and beginning to thicken, fold in cheese and stiffly beaten cream. Refrigerate. When set, serve with Pineapple Cream dressing.

Pineapple Cream Dressing

3 T. pineapple juice (or lemon or orange juice)
3 T. confectioners sugar
3 T. cream
Dash of salt
1/2 c. mayonnaise

Combine juice, sugar, cream and salt. Stir into the mayonnaise.

Chocolate Cream Pie (with meringue)

1/2 c. sugar
1/2 t. salt
2 1/2 T. cornstarch
1 T. flour
3 c. milk
3 squares unsweetened chocolate
3 eggs, separated
1 T. butter
1 1/2 t. vanilla
9" pie shell (baked)

Combine sugar, salt, cornstarch and flour. Stir in milk and melted chocolate. Cook stirring constantly until mixture thickens. Remove from heat. Stir a portion of this hot mixture over the beaten egg yolks, stirring constantly. Then blend into hot mixture, return to heat and continue cooking over low heat until thick, stirring constantly. Remove from heat, add butter and vanilla. Cool. Pour into baked pastry shell. Top with meringue.


How to Make Meringue:

If you have found that making meringue difficult, perhaps these suggestions will help.

1. Allow 3 egg whites for a 9" pie.
2. Use 2 level T. of sugar for each egg white.
3. Beat egg whites until stiff before adding sugar, they should be glossy on top and when you invert the bowl they should remainin place.
4. Fold in sugar gradually. Use a folding motion. DO NOT BEAT SUGAR IN.
5. Whe putting meringue on pan, be sure to seal it to the very edge of the crust.
6. Bake at 350 degrees for 15 minutes -- or bake at 400 degrees for 5 minutes.

January 10, 1956 Crab Imperial Quickie, Mrs. Richard Nixon's Glorified Rice, Lettuce-Roquefort Cheese Dressing

Something to Serve Unexpected Guests

Crab Imperial Quickie

Hearts of Lettuce       Roquefort Dressing

Mrs. Richard Nixon's Glorified Rice

Crab Imperial Quickie

2 cans crab meat (about 13 oz.)
1 can mushroom soup
1/2 grated onion
1 chopped hard cooked egg
1/2 c. cracker crumbs
1/4 pound butter
1/4 t. Worcestershire sauce
Salt and pepper
Paprika

Shred crab meat, add soup, onion, milk, egg, Worcestershire sauce and salt and pepper to taste. Spoon a layer of crab meat mixture into well buttered baking dish. Sprinkle with cracker crumbs and dot with butter, repeat, saving cracker crumbs and butter for topping. Sprinkle with paprika and bake at 350 degrees for 20 minutes. Serve on toasted English muffin or toast. Serves 4. Note: If you do not have crab meat try lobster, shrimp, tuna or chicken.

Mrs. Richard Nixon's Glorified Rice

2 c. cooked rice
1 c. cubed pineapple
1 chopped apple
25 marshmallows
1/2 c. sugar
1 c. whipped cream

Mix ingredients, except for whipped cream. Let stand 1 hour. Fold in whipped cream before serving.

Lettuce-Roquefort Cheese Dressing

1/4 pound Roquefort cheese
6 T. olive oil or salad oil
1/4 t. paprika
1 T. lemon juice
1 T. vinegar
1/2 T. Worcestershire sauce
1/2 t. dry mustard
1/4 t. salt
1 t. sugar

Rub cheese through a sieve. Mix gradually with oil, then add remaining ingredients. Stir until well blended and smooth. Serve over crisp lettuce quarters.

January 9, 1956 Cube Steaks Parmesan, Orange-Lemon Souffle, Oatmeal Refrigerator Rolls

Dinner Menu

Cube Steaks Parmesan

Baked Potatoes      Tossed Green Salad

Orange-Lemon Souffle

Cube Steaks Parmesan

2 eggs
1 1/2 t. salt
1/4 t. pepper
1 1/2 c. dry fine bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. shortening or cooking oil
2 8-oz. cans tomato sauce

Combine eggs, salt and pepper and beat well. Mix bread crumbs with 1/4 c. of the Parmesan cheese. Dip steaks in egg mixture, then in crumbs. Brown in heavy skillet on both sides. Add tomato sauce and top with remaining 1/4 c. cheese. Bake uncovered 325 degrees for about 25 minutes.

Orange-Lemon Souffle

1 c. sugar
1 T. butter
2 T. flour
1 c. milk
Juice and grated rind 1 orange
Juice and grated rind 1 lemon
2 eggs

Cream butter and sugar. Add flour. Separate eggs, beat egg yolks, add milk and juices and grated rinds. Combine with first mixture. Beat egg whites until stiff but not dry. Fold in egg whites. Bake at 325 degrees for about 30 minutes.

Note: This is an interesting pudding, light and delicious. The top has a sponge cake like texture, the bottom a nice sauce.

Note: To bake potatoes the same length of time as meat and pudding, parboil for 15 minutes befor putting in oven.

Oatmeal Refrigerator Rolls

1/2 c. shortening
3 T. sugar
3/4 t. salt
1/2 c. boiling water
1 c. rolled oats
1 yeast cake
1/2 c. lukewarm water
1 egg, beaten
2 1/2 c. flour (about)

Combine shortening, sugar, salt and boiling water. Add rolled oats and cool to lukewarm. Soften yeast in lukewarm water, add with beaten egg to oatmeal mixture. Stir in 1 c. of the flour. Shape into cloverleaf rolls and let rise until double in bulk (about 1 1/2 hours). Bake at 425 degrees for 15 to 20 minutes. Makes 12 large or 24 small rolls. Note: Dough will keep 4 or 5 days in refrigerator. When ready to bake just shape into rolls and let rise. Please note no rising necessary before shaping. Easy and delicious.

January 6, 1956 Fried Oysters, Tartar Sauce, Twice Fried French Fried Potatoes, How To Clarify Fat, Dutch Apple Pie, Apple Crisp

Menu
Fried Oysters      Tartar Sauce
F. F. Potatoes      Frozen Peas
Dutch Apple Pie

Fried Oysters

1 pint large oysters
1 egg
1 T. milk
1 c. fine bread crumbs
1 t. salt

Pick over oysters, removing any shell. Beat egg slightly with milk. Season bread or cracker crumbs with salt. Dip oysters in crumbs, then egg mixture and again in crumbs. Place fat in deep fryer, set control for 375. Fry oysters 3 or 4 minutes. Drain on absorbent paper. Serve at once with Tartar Sauce. Serves 4.

Tartar Sauce

1 c.mayonnaise
1/3 c. chopped sweet pickle
1/3 c. cream
1/3 c. chopped stuffed olices

Combine all ingredients. Chill in refrigerator before serving.

Twice Fried French Fried Potatoes

4 potatoes. Wash and pare them and cut in lengthwise strips and about 2 1/2 by 3/8 inches long. Soak about 1/2 hour in slightly salted ice water. Drain thoroughly between towels. Fry at 350 degrees for about 7 minutes. Fry until potatoes are tender but now brown. Drain, place in cool place until serving time. Do not overcrowd basket. Fry as many potatoes as needed. When ready to serve set temperature for 400 degrees and fry potatoes about 2 minutes until brown. Drain on absorbent paper. Sprinkle with salt, serve at once.

How To Care for Fat After Use

1. Cool fat slightly
2. Strain through cheese cloth. To do this line a  strainer with several thicknesses of cheese cloth and set the strainer over the can which you wish to store the fat.
3. Cover and store fat in cool place or refrigerator.

How Clarify Fat

Usually fat must be clarified after repeated use. To do this use a raw potato. Cut potato into 1/4 inch slices. Place used fat in cooker, add potatoes and set control for 175 degrees F. When fat stops bubbling and potato slices are brown, strain fat and store again. The next time you fry it may be necessary to add a little fresh fat.

Apple Crisp

1/3 c. flour
1/2 c. nonfat dry milk
3 T. sugar
1/4 t. nutmeg
1/4 t. salt
1 t. cinnamon
1/2 c. butter
4 c. pared, sliced apples
1/2 c. sugar
1/2 t. cinnamon

Grease a shallow baking pan holding about 6 cups. Mix flour, instant dry milk, 3 T. sugar, nutmeg, salt and 1 t. cinnamon in small bowl. Mix the butter in with a fork until crumbly. Put the apples, 1/2 c. sugar and 1/2 t. cinnamon into the greased baking dish. Sprinkle crumb mixture on top of apples. Bake at 325 degrees until apples are tender when pierced with a fork (about 45 minutes).

 For Dutch Apple Pie

Follow Apple Crisp recipe, putting apple mixture into a 9" pie pan lined with unbaked pastry. Sprinkle crumb mixture over the apples. Bake at 325 degrees F for about 1 hour.

January 5, 1956 Beef-Noodle Casserole, Gingerbread with Lemon Ice Cream

Beef-Noodle Casserole

4 oz. noodles (Bravo)
2 T. shortening
3/4 pound ground beef
1/2 c. onion, chopped
1 can condensed tomato soup
1 1/4 c. milk
1 1/2 t. salt
1/2 c. buttered crumbs

Cook noodles; rinse and drain. Heat shortening, add beef and onion; cook until lightly browned, stirring frequently. Add soup, milk and seasonings. Mix sauce with noodles and place in greased casserole. Top with buttered crumbs, add a dash of paprika. Bake at 350 degrees about 45 minutes or until bubbly and brown.

Gingerbread with Lemon Ice Cream

2 c. cake flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 1/2 t. ginger
1 t. cinnamon
1/3 c. shortening
1/2 c. sugar
1 egg
2/3 c. light molasses
3/4 c. buttermilk

Sift flour, measure; add baking powder, soda, salt and spices, sift again. Cream shortening, add sugar gradually and cream together until light and fluffy. Add egg and beat well, add molasses. Add dry ingredients alternately with buttermilk. Pour into greased and floured 8" square pan. Bake at 350 degrees about 50 minutes. Serve with lemon ice cream.

Lemon Ice Cream

(six ounce) can frozen concentrate for lemonade quart vanilla ice cream

January 4, 1956 Roast Beef (Rolled Beef Rump), Dumplings, Winter Salad, Graham Cracker Cake, Seafoam Frosting

Menu

Roast Beef  -- Baking Powder Dumplings

Winter Salad     Broccoli

Graham Cracker Cake

Roast Beef (Rolled Beef Rump)

3 to 4 pound rolled beef rump pot roast
3 T. shortening
Salt
Pepper
1/4 c. water

Brown meat on all sides in shortening. Season. Add water. Cover tightly and simmer 2 1/2 to 3 hours or until tender. Add small amounts of water from time to time if needed. 6 to 8 servings.

Dumplings

2 c. flour
 1 T. baking powder
1 t. salt
1 c. milk
2 T. chopped parsley

Sift flour, baking powder and salt. Add milk and parsley and stir only until smooth. Drop by teaspoonfuls on top of cooking liquid. Cover tightly and steam 15 minutes. 6 servings.

Winter Salad

For a "pretty-as-a picture" salad serve individual molded vegetable salads in lettuce cups. Cabbage, slivers of carrot and onion, plus slices of radish combined in lime gelatin make a festive appearance.

Graham Cracker Cake

"A Request"

1/2 c. shortening
1 c. sugar
3 egg yolks
2 c. graham cracker crumbs
2 T. flour
1/4 c. salt
2 t. baking powder
1 c. milk
1 c. chopped nuts
3 egg whites, stiffly beaten

Cream shortening and sugar thoroughly; add egg yolks and beat until fluffy; mix graham crackers with sifted flour, salt and baking powder; add alternately with milk, fold in nut meats and egg whites. Bake in 2 greased and floured 8" layer cake pans. Bake at 350 degrees for 30 to 35 minutes. Frost with Sea Foam Frosting.

Seafoam Frosting

1 1/2 c. brown sugar
1/2 c. water
3 egg whites
1 t. vanilla

Cook sugar and water to soft ball stage, 236 degrees. Gradually add to stiffly beaten egg whites. Beat until mixture forms peaks.

January 3, 1956 Chili Con Carne, Rice Pudding

Chili Con Carne

1 pound ground raw beef
2 No. 2. cans red kidney beans
1 No.2 can tomatoes
1 green pepper, diced
1 medium onion, diced
1 clove garlic, crushed
1 1/2 T. chili powder
1/2 t. black pepper
1 1/2 t. salt
2 T. salad oil
2 T. butter

Cook beef in oil, stirring frequently, until meat browns. Put browned beef in large greased kettle, place over medium heat. Add following to meat: kidney beans, tomatoes, green pepper, chili powder, salt and pepper. Brown diced onion and crushed garlic in butter, add to meat mixture. Cook over moderate heat until consistency is no longer watery (about 1 hour). Stir frequently yo prevent sticking.

Rice Pudding

(Jan Stevens)

3 eggs
1 c. sugar
1/4 t. salt
4 c. milk, scalded
1 1/2 cooked cooked rice
1/2c. seedless rasins
1/4 t. nutmeg
1/2 t. cinnamon

Beat eggs slightly. Dissolve sugar and salt in scalded milk. Add raisins and rice to this. Add slightly beaten eggs. Pour into a well buttered baking dish. Sprinkle spices on top. A stick of cinnamon may be placed in the mixture while baking and removed before serving for special cinnamon flavor. Bake 1 to 1 1/4 hours with baking dish in pan of hot water (1 inch) in 350 degree oven. Serve warm or cold with or without cream. In Scandinavia often a fruit sauce (thickened fruit juice) is served over this in place of cream.

January 2, 1956 Fruited Pork Chops, Potato Refrigerator Rolls, Black Chocolate Cake, Mint Frosting

Menu

Fruited Pork Chops      Frozen Limas

Potato Refrigerator Rolls

Black Chocolate Cake -- Mint Frosting

Fruited Pork Chops

6 pork rib chops, cut 3/4 to 1 inch thick
1 1/2 c. thinly sliced apples
6 large pitted prunes
2 T. shortening
Salt
Pepper

Make a pocket in each chop by cutting into the chop along the bone. Chops cut from this side hold the stuffing better. Stuff each chop with 1/4 c. thinly sliced apples and a prune. Brown both sides in shortening. Pour off hot drippings. Season. Cover and bake at 350 degrees for 45 minutes. 6 servings.

Potato Refrigerator Rolls

(Hot little puffs -- light and feathery)

1 cake compressed yeast
1 1/2 c. lukewarm water
2/3 c. shortening
2/3 c. sugar
1 c. mashed potatoes
2 eggs
6 to 6 1/2 c. flour
1 t. salt

Crumble yeast into bowl with 1/2 c. of the warm water. Cream shortening, sugar and salt; blend in potato. Add well beaten eggs and yeast mixture. Add half the flour with remaining warm water. Beat well. Mix in remaining flour, knead dough until smooth. Let rise in warm place until double in bulk. Punch down, then place in refrigerator, shape and let rise (1 to 1 1/2 hours). Bake at 350 degrees for 12 to 15 minutes.

Black Chocolate Cake

4 oz. baking chocolate
1/2 c. butter
1 c. boiling water
2 c. sugar
1/2 t. salt
2 c. flour
1 1/2 t. soda
1/2 c. thick sour milk
2 eggs
1 t. vanilla

Melt chocolate and butter in boiling water. Stir until thoroughly blended. Place in bowl, add mixed and sifted dry ingredients. Add sour milk gradually, Add eggs and vanilla and mix well. This makes a very thin batter. Pour into 3 greased and floured 8" cake pans. Bake at 400 degrees for 20 to 25 minutes.

Mint Frosting

1 c. sugar
1/2 c. corn syrup (light)
1/2 c. water
1/2 t. cream of tartar
4 egg whites
3 drops oil of peppermint
Green food coloring

Combine sugar, corn syrup, water and cream of tartar in saucepan. Cook, stirring constantly, until mixture begins to boil. Cook without stirring to 234 degrees. Beat egg whites until stiff but not dry. Gradually pour hot syrup over egg whites while beating constantly. Add oil of peppermint and tint frosting a delicate green; continue to beat until mixture will hold its shape.