February 28, 1956 Chicken and Biscuits, Strawberry Pie

Chicken and Biscuits

1 stewing chicken (about 6 pounds)
2 celery stalks with leaves
Few sprigs of parsley
1 small onion, sliced
1 bay leaf
6 T. butter or chicken fat
6 T. flour
3 c. chicken broth
1 t. salt
1/8 t. pepper
Baking powder biscuits

Cover cut up chicken with cold water (about 2 quarts), add celery, parsley, onion and bay leaf, simmer until meat is tender enough to fall from the bone (2 to 3 hours). Remove chicken from broth and separate meat from bones. Return bones to broth and simmer again for 1 hours, strain and cool broth. To make gravy, melt butter or chicken fat in large skillet, add flour and blend well. Gradually stir in broth and cook until thick and smooth, stirring constantly. Add salt and pepper. Pour into casserole and top with hot baked baking powder biscuits. Garnish with parsley and pimiento if desired.

Strawberry Pie

1 pkg strawberry flavored gelatin
1 c. boiling water
1 pkg frozen strawberries
1 t. lemon juice
2 egg whites
1/2 c. heavy cream, whipped
1 9" pie crust

Pour boiling water over gelatin, stir until dissolved. Add frozen strawberries and lemon juice and stir until blended. Chill until mixture begins to thicken then fold in stiffly beaten egg whites and heavy cream. Pour into pie shell and chill until firm.

February 27, 1956 Sally Lunn Bread, White Sauce or Cream Sauce Mix, Tuna Fish Newburgh

Sally Lunn Bread (Request recipe)

3 T. butter
1/4 c. sugar
1/2 t. salt
1 c. milk, scalded
1 yeast cake or 1 p0kg. dry yeast
1/4 c. lukewarm water
3 eggs, well beaten
3 3/4 c. flour

Combine butter, sugar and salt in large bowl. Pour scalded milk over them. Cool to lukewarm. Soften yeast in lukewarm water, add eggs and combine with cooled milk mixture. Stir in flour and beat until smooth and elastic. Brush top of dough with melted shortening. Cover and let rise until light and spongy (about 1 hour). Beat well, pour into well greased 9" tube pan. Brush top with melted shortening. Cover and let rise until light (about 30 minutes).  Bake at 375 degrees for 50 to 60 minutes. Invert pan on cooling rack (as for angel food cake). Serve warm.


Another mix for your collection:

White Sauce or Cream Sauce Mix

2 c. instant dry milk
1 c. flour
1 c. butter

 Combine milk with flour, cut in butter with pastry blender until mixture resembles fine meal. Store in covered container in refrigerator.

To make 1 c. of the following:

• Thin: 1/4 c. mix plus 1 c. cold water
• Medium: 1/2 c. mix plus 1 c. cold water
• Thick: 3/4 c. mix plus 1 c. cold water

 Combine mix and water and cook until thickened stirring constantly. Season to taste.

Tuna Fish Newburgh

2 2/3 c. cold water
1 1/3 c, cream sauce mix
1/2 t. salt
3 7-oz.cans tuna fish
4 hard cooked eggs
Paprika
Chopped parsley
6 slices toast

Add water to cream sauce mix, cook until thickened, stirring constantly. Add salt, tuna fish and eggs. Pour into well buttered 2 quart casserole, sprinkle with paprika and chopped parsley, top with toast cut in strips ot triangles. Bake at 350 degrees for about 30 minutes.

Note: If you do not want to make cream sauce mix, use a medium white sauce and make one based on 3 c. milk.

February 24, 1956 Grapefruit Fish Fillets, Angel Froth Sponge Cake, Orange Cream Icing

Grapefruit Fish Fillets

1 pound fresh or frozen fish fillets
1/4 t. salt
1/8 t. Tabasco
1/8 t. poultry seasoning
3 T. melted butter or margarine
1 grapefruit, sectioned
1 T. finely chopped parsley

Place fillets on aluminum foil or broiler pan. Add salt, Tabasco and poultry seasoning to butter; brush fish with half the mixture. Sprinkle with paprika. Place  in preheated broiler 2 inches below medium heat. Broil until fish is cooked, place grapefruit sections on top; brush with remaining butter mixture. Continue broiling until fish is cooked. To serve, sprinkle with finely chopped parsley. Yield: 4 servings.

Angel Froth Sponge Cake

3 egg yolks
2/3 c. cold watrer
1 1/2 c. granulated sugar
1 1/2 c. sifted flour (cake or all-purpose)
1 t. baking powder
1 t. flavoring (orange, lemon, vanilla or almond)
3 egg whites

Beat egg yolks and water together on high speed of electric mixer for 5 to 7 minutes (mixture will be very high in volume); bet in sugar 1 to 2 T. at a time, continue beating at high speed. Beat in sugar over a 10 minute period. Sift together flour and baking powder, reduce mixer speed to low and fold in flour mixture and flavoring just until no free flour appears in batter. Beat egg whites until stiff (using a second set of beaters or a rotary beater) and blend into egg yolk mixture. Pour into an ungreased 10" tube pan (or a 9" spring form tube pan) and bake at 325 degrees about 1 hour. Invert until cold.

Orange Cream Icing

4 T. butter
3 T. orange juice
1 T. cream
1 t. vanilla
3 c. confectioners sugar
Grated rind of one orange

Melt butter, add juice, cream and vanilla. Beat in sugar and orange rind. Beat until creamy. Spread on cake.

February 23, 1956 Pineapple Tuna Casserole, Spanish Cream

Pineapple Tuna Casserole

1/2 lb. Bravo noodles, cooked and drained
1 7-ounce can of tuna
1 9-ounce can pineapple tidbits, drained
1/2 c. grated cheddar cheese
Salt and pepper
1 c. sweet or sour cream
1/4 c. sliced stuffed green olices

In a buttered casserole, lay alternately noodles, tuna fish, pineapple tidbits, olives and cheese. Season with salt and pepper. Pour cream over all. Bake for 20 minutes in a hot oven (400 degrees.) Maked 5 ot 6 servings.

Spanish Cream

From: Mrs. Helen O. Goodrich, Rochester, N.Y.

1 1/2 pints milk
3 eggs
1 t. vanilla
2/3 c. sugar
2 envelopes geletin
1/2 c. water

Place milk and sugar in double boiler. Cook 5 minutes. Beat yolks of eggs, add to milk and sugar mixture. Cook a few minutes. Add gelatin that has been dissolved in 1/2 c. water. Remove from fire. When nearly cool fold in 3 beaten egg whites and vanilla. Top with whipped cream when ready to serve or 1 cup whipped cream may be folded in at time of preparation. Has three layers when served.

February 22, 1956 Perfect Washington Pie, Vanilla Cream Filling, Vanilla Icing, Old-Fashioned Coffee Cake

Perfect Washington Pie

1 c. cake flour
1/4 t. salt
5 slightly beaten eggs
1/2 c. sugar
1/2 t. vanilla
1 T. butter or fortified margarine, melted and cooled

Sift flour with salt twice. Combine eggs and sugar; place over hot water until mixture is warm, stirring constantly. Remove from hot water; beat egg mixture until very light and thick. A small amount lifted on the spoon forms definite peak. Add vanilla; blend carefully. Gradually sift flour and salt over egg mixture, folding in thoroughly. Add melted butter slowly, continuing to fold. Pour equal equal amounts of batter into each of 2 greased 9-inch pie pans. Bake in moderately hot oven (400 degrees) 10 to 12 minutes or until cake is golden brown.. Turn out to cool. When cool, split each cake crosswise to make two layers. Spread each bottom layer with cherry jelly, raspberry jam or this Vanilla Cream Filling.

Vanilla Cream Filling

1/3 c. cornstarch
2/3 c. sugar
1/2 t. salt
2 1/2 c. milk, scalded
3 slightly beaten egg yolks
1 t. vanilla

Mix cornstarch, sugar and salt. Gradually add milk, stirring constantly. Cook in double boiler 15 minutes, stirring constantly. Add small amount of hot mixture to eggs; stir in remaining hot mixture. Continue cooking 3 minutes. Cool; add vanilla. Enough for two Washington pies. Over top of each pie, either sprinkle confectioners sugar or spread Confectioners icing. 

Vanilla Icing

4 T. butter
2 c. confectioners sugar
4-5 T. light cream
1/2 t. vanilla

Cream butter and blend in sugar. Add milk and vanilla, adding only enough milk to make a spreading consistency.

Getting Fancy -- Melt one square bitter chocolate, pipe through pastry tube made of 6 x 8" piece of wax paper. Start at center of cake, trace a spiral. Run knife lightly out from center to make 12 spokes.

Old-Fashioned Coffee Cake

1 1/2 c. sifted all purpose flour
1/2 c. brown sugar, lightly packed
1/2 c. granulated sugar
1/2 t. soda
1 t. baking powder
1/2 c. butter
1/2 c. unsalted nuts
1 egg
1/2 c. evaporated milk
1 1/2 t. vinegar
1/2 t. lemon extract or vanilla

Turn oven on and set at 350 (moderate). Mix well in a 2-quart bowl, flour, sugar, soda and baking powder. Work butter in with a fork or pastry blender until mixture has appearance of fine corn meal. Stir in finely cut nuts. Save 1/2 c. of this mixture for topping of cake. Beat egg in a quart bowl. Add the evaporated milk, vinegar, vanilla or extract and mix well. Add to dry ingredients and mix thoroughly. Spread the batter in greased 9-inch square pan and sprinkle the 1/2 cup crumb mixture over the top. Bake on center rack of oven about 30 minutes or until topping is brown. Serve warm.

February 21, 1956 Pork-Chop Loaf, Cherry Pudding

Pork-Chop Loaf

6 pork chops
1 c. chopped onion
1 c. chopped celery
1/3 c. butter
4 c. day-old bread cubes
1 t. salt
1/2 t. pepper
1/4 c. chopped parsley
1/4 c. water

Brown chops in skillet. Remove from pan. Saute onion and celery in butter until lightly browned. Add bread cubes, salt, pepper and parsley, mix well, add water. Place a chop, fat side up at both ends of a 10 x 5 x 3 loaf pan. Alternate chops and stuffing. Run skewers through chops. Bake at moderate oven for about 1 hour. Serves 6. 

Cherry Pudding

1 c. sifted all purpose flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
2 T. shortening
1/2 c. milk
1 c. sugar
1 1/2 cups hot cherry juice or juice from cherries plus enough hot water to make 1 1/2 cups
1 c. pitted sour cherries
2 T. butter

Sift together flour, sugar, baking powder and salt. Cut in shortening finely. Add milk and blend to make a smooth batter. Spread in well-greased 8 x 8 x 2" pan. Dissolve sugar in hot cherry juice. Add cherries and butter. Pour over batter. Bake at 350 degrees 45 minutes. During baking, the cake will rise to the surface and the sauce will settle on the bottom. To serve, invert a square on dessert plate and dip sauce over it. Serve warm with or without cream.

February 20, 1956 Baked Beans, Double Boiler Brown Bread, Saucepan Indians

Baked Beans

1 1-lb. pkg. beans (pea, marrow or navy)
1 medium onion
 1/2# salt pork
4 T. brown sugar
1/2 t. salt
Dash pepper
1 t. dry mustard
1/2 c. molasses (light)
Boiling water

Wash and pick over beans. Soak in cold water overnight. Place ingredients in kettle. Cut pork in chunks. Add boiling water and cook until skins break and they are ready to bake. Sample first for tenderness. --Or-- Drain soaked beans. Cut onion in quarters and place in bottom of bean crock. Place 3 or 4 pieces of pork on onion. Add beans. Place balance of pork on top, sprinkle with sugar, salt, pepper and mustard and finally add molasses. Carefully add (at one edge) just enough boiling water to cover. Set oven at 325 degrees or slow and bake 5 to 6 hours until beans are done and nicely browned. Cover, except for the last hour and keep covered with liquid except the last hour.

From Iva W. Nevinger who says this recipe was taken from McCall's magazine one time. It was originally from the family recipes of Eleanor Roosevelt.

Double Boiler Brown Bread

 
Mix:
1/2 c. sifted white or rye flour
1/2 c. graham flour
1/2 c. yellow corn meal
1 t. soda
Pinch of salt. Add
1 cup sour milk
1/2 c. dark molasses

Pour into top of greased double boiler or 2 1-lb coffee tins and steam 2 hours or until firm.  Place in moderate oven to dry for a few minutes. Serve 4. If desired, 1 cup of raisins may be added. Toss with flour before milk and molasses are added. Excellent toasted for breakfast.

Saucepan Indians

(An easy-to-make rich brownie)

1/4 lb. butter
2 1-oz. squares un-sweetened chocolate
1 c. sugar
1 c. broken pecans
1/2 c. clour
1 t. baking powder
1 t. vanilla
2 eggs

Melt butter and chocolate in a saucepan. Remove from heat. Add all ingredients except eggs. Mix to blend with a plate scraper or a spoon. Add eggs and beat well. Pour into a greased 9 x 9" pan. Bake in a moderate oven (350 degrees) 30 minutes. Be careful not to burn. Cool. Cut into squares.

February 17, 1956 Deviled Sea Food, Cherry Chiffon Loaf Cake, Cherry Fluff Frosting (7 minutes)

Deviled Sea Food

1 can (6 1/2 ounces) crab meat or 1 can (7 ounces) tuna fish or 1 can (6 ounces) lonster
2 t. lemon juice
2 T. butter or margarine
2 T. flour
1/2 t. dry mustard
1/2 t. salt
1 c. milk
2 hard-cooked eggs, chopped
1 T. minced parsley
1/4 t. Tabasco
1 c. soft bread crumbs
2 T. butter or margarine, melted

If tuna is used, drain oil and use in place of butter or margarine; flake fish. If crab meat is used, drain, remove membranes and shred. If lobster is used, drain and cut into small pieces. Add lemon juice to sea food. Melt butter, add flour, mustard and salt; stir to a smooth paste. Add milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add eggs, parsley and Tabasco. Turn into individual casseroles. Sprinkle with bread crumbs which have been tossed lightly in melted butter.  Bake in moderate oven (375 degrees) 20 to 25 minutes. Yield: 3 to 4 servings.

Cherry Chiffon Loaf Cake

1 cup plus 2 T. sifted cake flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 c. salad oil
1/4 c. cold water
2 egg yolks
2 T. maraschino cherry syrup
1/2 t. vanilla
4 egg whites (1/2 cup)
1/4 t. cream of tartar
1/4 c. finely chopped nut meats
1/4 c. very finely chopped maraschino cherries, well drained

Sift flour, sugar, baking powder and salt into bowl. Make well in center; add salad oil, water, egg yolks, cherry syrup and vanilla. Beat till smooth. Beat egg whites with cream of tartar till very stiff peaks are formed (do not under beat). Fold first mixture into the egg whites. Fold in nuts and cherries. Pour into ungreased 9 x 5 x 3" loaf pan. Bake at 325 degrees 50 to 55 minutes. Invert and cool. Frost with a Seven Minute Frosting, using some of the maraschino syrup in place of some the water. Tint frosting pink. If cherries are not finely chopped, they will sink to the bottom of the batter.

Cherry Fluff Frosting (7 minutes)

2 large eggs
1 1/2 cups sugar
3 T. maraschino cherry syrup
3 T. water
1/4 t. cream of tartar
Dash salt
1 t. vanilla

Place all ingredients except vanilla in saucepan. Beat 1 minute on high speed of electric mixer. Place over medium heat (no double boiler necessary). Beat constantly at high speed until frosting forms soft peaks. Remove from heat, add vanilla and beat until of spreading consistency.

February 16, 1956 Oven Fried Chicken with Gravy, Kentucky Nut Cake, Creamy Carmel Icing

Oven Fried Chicken with Gravy

(A company dish for the family)

1 or 2 frying chickens
1 cup flour
1 T. salt
1/2 t. pepper
Fat
2 T. chopped onion
1 can condensed cream of chicken soup

Place fat in chicken fryer or heavy skillet to melt to depth of 1/2 to 3/4 inch. Heat until hot. Combine flour, salt, pepper in paper bag. Dry chicken with towel; shake in paper bag to coat evenly. Brown in deep hot fat using medium heat, then remove from skillet. Bring to boil in skillet in which chicken was browned, the soup and onion. Scrape all brown from skillet. Place gravy in large casserole. Add chicken and bake at 400 degrees for 45-50 minutes.

Kentucky Nut Cake

From: Mrs. Helen O. Goodrich, Rochester, N.Y.

2/3 c. shortening
1 2/3 c. sugar
3 eggs
2 2/3 c. all purpose flour
2 t. baking powder
1 t. salt
1 c. milk
1 t. vanilla
1 cup nut meats

Cream shortening and sugar. Beat in thoroughly eggs, one at a time. Sift flour, salt and baking powder; add alternately with milk. Add vanilla. Fold in nuts. Bake in greased and floured 9 x 13" pan until done--approximately 50 to 55 minutes.

Creamy Carmel Icing

1/4 c. white sugar
1/3 c. cream
1/4 c. butter
2 c. confectioners sugar (about)

Melt sugar in heavy skillet, stirring constantly. Heat cream and butte together, add gradually to melted sugar, stir until smooth. Add enough confectioners sugar to make of spreading consistency.

Februaru 15, 1956 Horseradish Ham Loaf, Baked Frozen Limas and Corn, Apple Nut Torte

Horseradish Ham Loaf

1 lb. ham, ground
1/2 lb. pork, ground
1 c. dry bread crumbs
2 eggs, beaten or 4 egg yolks
1/2 c. milk
1/4 c. horseradish
2 T. parsley, finely chopped
1/4 t. salt
Dash pepper

Have ham and pork ground together (or use ground cooked ham or packaged luncheon meat). Add all remaining ingredients. Mix well. Pack into an 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Bake at 350 degrees for an hour.

Note: White Star Market has loaf mixture -- ham, veal and pork -- excellent!

Baked Frozen Limas and Corn

1 pkg. frozen limas
1 pkg. frozen whole kernel corn
1/2 tsp. salt
Dash of pepper
1/2 tsp. monosodium glutamate
2 Tbsp. butter or margarine

Place limas and corn in 1 1/2 qt. casserole; add seasonings and dot with butter. Cover and bake with oven meal at 350 degrees about 1 hour.

Apple Nut Torte

2 eggs
1 2/3 cups granulated sugar
1 1/3 c. sifted all-purpose flour
1/2 t. cinnamon
1 tsp. salt
2 t. baking powder
1 c. chopped nuts
2 1/2 c. finely chopped or coarsely grated apple
1 t. vanilla

Beat eggs until light. Beat in sugar. Sift together flour, cinnamon, salt and baking powder. Blend into egg-sugar mixture. Fold in nuts and apple. Stir in vanilla. Pour into well greased baking dish (11 1/2" x 7 1/2"). Bake at 350 degrees 1 hour. Serve in squares with whipped cream. Makes 18 squares.

Suggested Menu: Horseradish Ham Loaf, Baked Potatoes, Baked Frozen Limas and Corn, Apple Nut Torte.

February 14, 1956 French Bread, Three on a Ribbon Valentine

French Bread

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

Combine milk and 1 cup water and bring to a boil. Add shortening, then cool to lukewarm. Meanwhile sprinkle yeast on lukewarm water, and 1 T. sugar and let stand 5-10 minutes to soften. Place flour, salt and 1 1/2 t. sugar in large mixing bowl. Make well or hole in center. Pour in the combined milk and water. Stir up the yeast and add. Mix well, BUT DO NOT KNEAD. Dough should be soft. Cover bowl with a towel and let rise in a warm place 85 degrees F. until doubled in bulk. When dough is doubled, turn into a lightly floured cloth covered board. DO NOT KNEAD. Divide into 3 parts. Form each into french loaf. 1. Flatten dough with the palms of your hands. 2. Fold opposite sides into center to meet. 3. Fold dough lengthwise in 1/2. 4. Press dough outward from center until a long thin roll (15" x 1 1/4" is formed. Place in greased baking sheet (largest you can find) or use a roasting pan, upside down. With a knife make 1/8" deep diagonal gashes on top. Let rise uncovered in a warm place until little more than doubled in bulk. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake another 30 minutes. Remove from oven and brush quickly and lightly with a slightly beaten egg white  and water. (1 egg white mixed with 2 T. water). Return to oven to bake 5-10 minutes until golden. Cool loaves in a draft. This makes crust crackle. Yield: 3 loaves.

Three on a Ribbon Valentine

1/2 c. butter
1 c. sugar
1 T. water
1 egg
2 c. flour
2 t. baking powder
1/2 t. vanilla

Cream butter and sugar. Combine water and egg and add. Sift flour and baking powder and stir in. Add vanilla. Roll. Bake 350 degrees 10 to 12 minutes.

Cut three small cookies with heart cutter, or cut around cardboard heart pattern. Place the three cookies on two narrow white ribbons, the ribbons running parallel a little space apart. Press the cookies into the ribbons. When the cookies have bakes, they will be strung together on the ribbons. With chocolate frosting inscribe the words "I Love You," one word to a cookie, so that the hang on the ribbons and spell a Valentine message. To make frosting, melt over hot, not boiling water, one 6 oz. package (1 cup) of semi-sweet chocolate morsels; add 1 cup sifted confectioners sugar and 1/3 cup evaporated milk. Beat until smooth. The secret of this quick professional frosting is to keep the frosting over hot water while decorating. Use a small amount at a time in a decorating set, or a paper cone works as well for the Valentine greeting.

February 13, 1956 Cranberry Pot Roast, Sweet Story Cake, Pink Valentine Frosting

Cranberry Pot Roast

3 to 4 pound beef arm or blade pot roast
1/4 c. flour
1 t. salt
1/8 t. pepper
3 T. shortening
2 c. cranberries
1 1/4 c. water
8 whole cloves
2 stickes cinnamon
3 T. sugar
3 T. flour
1/2 c. water

Mix flour, salt and pepper. Dredge meat in flour mixture. Brown meat on both sides in shortening. Boil together water and cranberries until the skins pop. Pour over meat, add spices. Cover and simmer 2 1/2 to 3 hours on top of range or in a slow oven 300 degrees F. Strain liquid. Add sugar, 3 T. flour and water and cook until thickened. Serve as a spicy gravy. 6 to 8 servings.

 Sweet Story Cake

 From: Mrs. Peter Ray, Rochester, N. Y.

2 1/2 c. cake flour
1 1/2 c. sugar
3 1/2 t. baking powder
1 t. salt
1/2 c. shortening
3/4 c. milk
1/4 c. marachino cherry juice
1 t. vanilla
2 t. almond extract
4 egg whites, unbeaten
18 maraschino cherries, well drained and finely chopped
1/2 c. walnuts, chopped

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine with maraschino juice. Add 3/4 c. of this liquid and flavoring. Beat 200 strokes (2 minutes by hand or mixer on low speed). Scrape bowl and spoon or beater. Add remaining liquid and egg whites and beat 200 strokes (2 minutes on mixer at low speed). Add cherries and nuts and blend. Bake in 2 nine-inch greased and floured heart-shaped pans in moderate oven (375 degrees) 20-25 minutes. Cool.

Pink Valentine Frosting

2 T. shortening
2 T. butter
1 t. vanilla
1/2 t. almond extract
1/2 t. salt
4 cups sifted confectioners sugar
9 T. scalded cream (about)
Red coloring

Combine shortening, butter, vanilla, almond and salt and blend. Beat in 1/2 c. sugar. Add hot cream, alternately with remaining sugar, beating well after each addition. Add only enough cream to make a nice spreading consistency. Add a few drops of red coloring to tint cake frosting a delicate pink before spreading on cake.

Suggested Menu: Cranberry Pot Roast, Whipped Potatoes, Broccoli with Lemon Butter, Heart-shaped baking powder biscuits, Lettuce Wedges, Roquefort Dressing, Sweet Story Cake.

February 10, 1956 Jelly Doughnuts, Baked Brook Trout Amandine

Jelly Doughnuts

1 cake yeast or 1 envelope dry yeast
2 T. warm water
1 c. scalded milk
1 t. salt
1/4 c. sugar
1 egg
4 T. melted butter
4 c. flour (about)
Jelly
Egg white

Soften yeast in warm water. Cool scalded  milk to lukewarm, add to yeast. Add salt, sugar and well beaten egg and 2 T. of melted butter. Stir in 2 c. of flour and beat until batter is very smooth. Add 2 additional cups of flour, blend well. Work in remaining 2 T. butter. Turn out on floured board, knead until dough is smooth and satiny. Place in well buttered bowl, cover with light cloth and let stand until double in bulk. Punch dough down, roll about 1/4 inch thick or a little less. Cut into rounds about 3" in diameter. Put 1 teaspoon jelly or jam in each round, brush edges with egg white, cover with another round. Seal edges  tightly, let rise until light. Fry at 350 degrees for about 2 minutes on each side. Sprinkle generously with confectioners sugar or frost with thin icing. (For icing combine 1 c. confectioners sugar with 1/4 c. boiling water. dip doughnuts in this while slightly warm.)

Baked Brook Trout Amandine

6 brook trout
Salt and pepper
1 t. chopped parsley
2 T. chopped raw mushrooms
1 medium onion, minced
1/4 c. blanched browned almonds
1/4 c. melted butter
1/4 t. salt
4 t. lemon juice

Season cleaned washed brook trout. Mix together parsley, mushrooms and minced onion. Butter casserole well and spread with this mixture. Arrange fish on top. Cover with greased brown or parchment paper. Bake at 400 degrees to 10 minutes. Remove paper, cover with sauce amandine made by combining almonds, butter, salt and lemon juice. Bake 3 to 5 minutes.

February 9, 1956 Pork Chop Potato Scallop, Italian Cannoli Pastries

Pork Chop Potato Scallop

6 pork rib, loin or shoulder chops cut 3/4 to 1" thick
Salt and pepper
2 c. coarsely grated potatoes
2 T. grated onion
2 T. flour
1 1/2 t. salt
1/4 t. pepper
1 1/2 c. milk

Brown chops in heavy skillet. Season with salt and pepper. Combine remaining ingredients in order given and arrange in shallow baking dish. Place chops on potato mixture. Bake uncovered 350 degrees 1 hour. 6 servings. 

Italian Cannoli Pastries

1 c. flour
1/4 t. salt
3 T. confectioners sugar
1 T. butter
1 egg
1 T. water

Sift dry ingredients together. Cut butter in with pastry blender until mixture looks like fine meal. Add only enough of combined water and egg to make a soft dough. (If you use a medium egg it will be just enough.) Turn out on lightly floured board or cloth and kneed for a few seconds. Cover dough with a warm bowl and let stand for 30 minutes. (This makes dough easier to roll.) Divide dough into 12 uniform balls. Roll each piece into very thin circle. Fit around cannoli forms very loosely, wetting each lap with cold water and sealing well with fork so forms will not open during frying. Have about 1" lap. Fry in deep fat at 375 degrees until they are golden brown and crisp. Keep cannoli submerged in fat while frying to brown evenly. When done, cool slightly, remove from forms. Fill special Ricotta filling, cream filling, whipped cream or ice cream. (These shells may be made in advance and stored in paper bag until ready to fill.)

Note: To make your own cannoli forms secure a round stick of wood about 1" in diameter. Cut into lengths 4 to 4 1/2 inches long. Boil in oil for 10 minutes to season the wood. This prevents cannoli from sticking. Temperature of fat about 375. Forms are now ready to use and need only be wiped after using.

Special Ricotta Filling for Cannoli

1 pound ricotta
3/4 c. confectioners sugar
1/4 c. cream
2 T. small bits of sweet chocolate
1 t. vanilla
2 T. chopped citron or orange peel
2 T. glazed cherries, chopped
2 T. coarsely chopped walnuts or pecans

Beat ricotta with electric mixer until smooth, add sugar gradually and continue to beat until light (about 5 minutes). Add only enough of the cream to make proper consistency, add vanilla and other ingredients. Mix thoroughly. Chill for at least 2 hours. Enough filling for 10 to 12 cannoli. Sprinkle edges of cannoli with pistachio nuts after filling if desired. Dust with confectioners sugar.

Menu: Pork Chop Scallop, French Green Beans, Warm Apple Sauce, Crisp Celery, Cannoli.

Februaru 8, 1956 Pineapple Cottage Cheese Salad, Chicken A La King in Croustades

Pineapple Cottage Cheese Salad

 from Ginny Ritter

1 #2 can crushed pineapple
2 T. unflavored gelatin
1# cottage cheese
3/4 c. mayonnaise
1 c. walnuts coarsely chopped
1 medium green pepper sliced in rings
1 4-oz. can pimientos, chopped
1 c. heavy cream, whipped
Maraschino cherry, sliced

(For garnish, set aside the green pepper rings that most resemble hearts. Chop remaining green peppers.) Drain pineapple. Soak gelatin in juice. Heat and stir until dissolved. Stir in cheese, mayonnaise, nuts, remaining peppers, pimientos and whipped cream. Mix thoroughly. Pour into 1 1/2 quart heart shaped mold, individual molds or large dripping pan.  If you use the latter the salad should not be more than 1/2" thick. Cut the heart shaped servings with cookie cutter. Otherwise unmold and garnish with pepper rings shaped to resemble hearts and a cherry slice. Serve with mayonnaise or pineapple cream dressing. (1/12/56).

Note: This recipe is Ginny Ritter's suggestion for a Valentine's luncheon to be used as wither the salad or desert course. Serves 12.

Chicken A La King in Croustades

6 T. butter or chicken fat
2 c. fresh mushrooms sliced or 2 14-oz cans
1/2 c. flour
2 c. chicken stock or milk or half and half
2 c. thin cream
3 c. cooked chicken, cubes
2 whole canned pimiento cut in strips
1 t. salt
1/8 t. pepper

Melt butter or chicken fat, add mushrooms and cook slowly about 8 minutes. (If canned mushrooms are used add to cream with chicken and pimiento.) Add flour to mushrooms and blend well. Add stock and cream, cook slowly until thick, stirring constantly. Add chicken (mushrooms if canned) pimiento and seasonings. Serve in crousatades. Serves 8 to 12.

Croustades

Cut stale bread (unsliced in thick slices about 2" and remove crusts. Cut in squares and remove centers to make a shell or case. Brush with melted butter and brown in oven at 350 degrees 15 to 20 minutes or until brown and crisp, turn occasionally. Heat in oven just before filling with creamed mixture.

February 7, 1956 Barbecued Cubed Steaks, Hawaiian Snow Pudding, Custard Sauce

Barbecued Cubed Steaks

4 cube steaks
2 T. flour
Salt and pepper
2 T. shortening
1 small onion1 T. vinegar
1 T. brown sugar
2 T. lemon juice
1/2 c. ketchup
1 T. Worcestershire sauce
1/2 c. water
1/2 t. salt
1/8 t. pepper

Dredge steaks with seasoned flour. Brown on both sides in shortening. Add chopped onion and brown lightly. Mix remaining ingredients and pour over steaks. Cover and simmer until meat is tender, about 40 minutes. 4 servings.

Hawaiian Snow Pudding

1 T. unflavored gelatin
1/4 c. cold water
2 egg whites
1 c. pineapple juice, scalded
1/2 c. sugar
2 T. lemon juice
1/4 t. salt

Soften gelatin in cold water. Have egg whites at room temperature. To scalded pineapple juice, add sugar, lemon juice, salt and softened gelatin. Stir until gelatin is dissolved, if necessary place over low heat to dissolve. Cool until consistency of unbeaten egg whites. Beat egg whites until stiff. Add thickened fruit juice mixture a little at a time to the stiffly beaten egg whites and combine with electric beater for about 2 minutes. (Beat 3 minutes with hand beater.) Pour into lightly oiled  custard cups and refrigerate until set. Unmold when ready to serve. Delicious with custard sauce. Makes 8 individual molds.

Custard Sauce (using leftover egg yolks)

2 egg yolks
2 t. cornstarch
2 T. sugar
1/8 t. salt
1 1/2 c. milk, scalded
1 t. vanilla

Beat egg yolks well. Mix cornstarch, sugar and salt together and add to egg yolks. Slowly add to scalded milk, stirring constantly. Cook over low heat until mixture coats a spoon. Remove from heat, pour into bowl and cool, cover to prevent scum from forming. Ad flavoring after custard has chilled. Store in refrigerator as soon as you pour it into bowl.

Menu: Barbecued Cube Steaks, Creamy Skillet Potatoes, Mashed Squash, Waldorf Salad, Hawaiian Snow Pudding with Custard Sauce.

February 6, 1956 Veal Rolls Deluxe, Cherry Tarts

Veal Rolls Deluxe

2 veal round steaks, cut 1/2 inch thick
1 slice bacon, uncooked
1 hard cooked egg, chopped
1 t. finely chopped onion
1 2-oz. can mushroom pieces (optional)
2 T. shortening
Salt and pepper
1 1/2 c. canned tomatoes
Flour for gravey

Cur bacon into small squares and combine with chopped egg, onion and 2 T. mushrooms. Cut veal into 6 pieces approximately 3 x 4 x 1/2 inches. Remove bone. Pound veal and spread with bacon and egg mixture. Roll and fasten with toothpick.Brown rolls in shortening. Season. Add tomatoes and remaining mushrooms. Cover and cook in slow oven 300 degrees or on top of range 45 minutes to 1 hour or until tender. Remove rolls, thicken tomato liquid for gravy. 3-4 servings.

Cherry Tarts

Crust:
1/3 c. butter or shortening
1/3 c. confectioners sugar
1/4 t. salt
1 c. flour
1/4 t. baking powder
1/2 small egg
1 T. milk

Combine all dry ingredients, sifting together several times. Cut shortening into dry ingredients until mixture looks like fine meal. Add enough beaten egg and milk which have been combined together, to make a medium dough. Knead gently for a few seconds. Cut into 6 or 8 pieces and roll to fit tart pans that have been lightly greased. Prick with form and bake at 350 degrees for 25 to 35 minutes depending upon the size of tarts and whether you use butter or shortening (butter tarts brown more quickly). Dough should be rather thick for these tarts, for they are crisp and tender and break if rolled too thin. Fill with cherry filling.

Cherry Filling:
3 c. sour cherries(frozen or canned)
2/3 c. cherry juice
2 T.plus 1 t. clear jel
2/3 c. sugar
1/8 t. salt
1/8 t. almond extract
Red food coloring (optional)

Drain cherries thoroughly, thaw if frozen. Combine cherry juice and clear jel. Cook until thick and clear stirring constantly. Add sugar and cook, stirring constantly for 1 minutes. Remove from heat, add salt, almond extract and coloring. Fold in cherries. Co0ol. Fill tart shells, top with whipped cream. 6 to 8 tarts.

Menu: Veal Rolls Deluxe, Whipped Potatoes, Buttered Whole Kernel Corn, Grapefruit Salad, Cherry Tarts.

February 3, 1956 Perch Filets - Cheese Bread Stuffing, Best Blueberry Muffins, Red Devil's Food Cake, Marshmallow Frosting

Perch Filets - Cheese Bread Stuffing

1/4 c. shortenint
2 T. chopped onion
1/2 t. salt
1/8 t. pepper
3 c. soft bread cubes (1/2")
1/2 c. grated sharp cheese
1/4 c. water
1 pound perch filets

Melt shortening in skillet; add onion and saute until tender. Combine with salt, pepper, bread cubes, cheese and water. Place 1/2 c. stuffing on skin side of each perch filet. Roll filet up crosswise with skin side tucked in. Place in a greased baking pan, arranging filets so overlapping edges are down. Bake at 400 degrees for 30 minutes. Serve with tartar sauce.

Best Blueberry Muffins

2 c. flour
3 t. baking powder
1/2 t. salt
1/4 c. shortening
1/4 c. sugar
1 egg, well beaten
1 c. milk
1 c. fresh, frozen or canned blueberries

Mix and sift flour, baking powder and salt. Cream shortening, add sugar and cream until fluffy. Stir in well beaten egg. Add well drained blueberries to flour. Add dry ingredients alternately to creamed mixture with milk. Bake in greased muffin pans at 425 degrees about 20 to 30 minutes. Fill tins only 2/3 full. Makes 18 small or 12 large muffins.

Note: If using frozen blueberries be sure they are thawed, might be well to add an extra 2 T. flour.

Red Devil's Food Cake

1 1/2 c. cake flour
1 t. soda
1/4 t. salt
1 c. sugar
1 egg
2 squares unsweetened chocolate
1 c. sour milk or buttermilk
1 t. vanilla

Sift flour, measure, resift with soda and salt. Cream butter and sugar well, add egg and beat thoroughly; then melted and cooled chocolate. Add flour alternately with milk beating well after each addition. Add vanilla. Bake in greased and floured 8 x 8 x 2 inch pan in moderate oven 325 degrees for 50 to 60 minutes. Spread with marshmallow frosting when cool.

Marshmallow Frosting

2 egg whites, unbeaten
1 1/2 c. sugar
5 T. water
1 1/2 t. light corn syrup
1 t. vanilla
1 c. marshmallows, quartered

Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with a rotary beater until thoroughly mixed. Place over rapidly boiling water, add vanilla and beat until thick enough to spread. Fold in marshmallows just before spreading on cake, do not try to melt marshmallows.

Menu Suggestion: Perch Fillets with Cheese Bread Stuffing, Green vegetable, cold slaw, Blueberry muffins, Red Devils Food Cake.

February 2, 1956 Oatmeal Bread, Delicious Skillet Dinner

Oatmeal Bread

1 1/2 c. boiling water
1 T. shortening
2 t. salt
1 c. rolled oats
1 cake compressed yeast
3/4 c. lukewarm water
1/4 c. molasses
1/4 c. brown sugar
5 c. flour

Combine boiling water, shortening and salt; stir in rolled oats, cool to lukewarm. Soften yeast in warm water; add molasses, brown sugar and 1 c. of the flour; beat until smooth. Add rolled oats mixture and enough flour to make a stiff dough; mix thoroughly. Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny. Place dough  in a warm well greased bowl; brush surface with melted shortening; cover and let rise in warm place (80 to 85 degrees) about 2 hours or until doubled in bulk. Turn out on board; divide in 2 equal portions and mold into balls; let rest closely covered for 10 minutes. Shape into loaves. Place in 2 well grease loaf pans (9 1/2 x 5 1/2) inches). Brush tops with melted shortening, cover and let rise about 1 hour or until doubled in bulk. Bake in hot oven 400 degrees for 40 to 45 minutes. Makes 2 1 pound loaves.

Note: You may use either regular or quick cooking type of oatmeal. I like the regular best. It gives a more nutty flavor.

Delicious Skillet Dinner

1 T. shortening
1/2 pound ground beef
1 medium onion, chopped
1 small clove garlic, minced
2 t. minced parsley
3/4 c. tomato paste (6 oz. can)
2 1/4 c. water
1 t. sugar
1 t. salt
Dash pepper
4 ounces Bravo noodles
Grated Parmesan cheese

Melt shortening in heavy skillet. Add ground beef, onion, garlic and parsley, brown lightly. Combine tomato paste with water, sugar, salt and pepper mixing until smooth. Add to meat mixture mixing well. Cover, reduce heat and simmer 10 minutes. Add noodles, cover and cook until noodles are tender, about 5 minutes longer, stirring occasionally. Serve with grated Parmesan cheese. 4 servings.

Menu Suggestion: Skillet Dinner, Tossed Salad, Oatmeal Bread, Grapefruit, Cookies.

February 1, 1956 Packing A Good Lunch Box, Date Surprise Cookies

Today is the beginning of dental health week. We welcome to the program Bea Rossman, nutrition consultant for the Health Association. Today we feature the packing of a good lunch box.

A. What goes in school lunch boxes:

1. Sandwiches: Variety of bread, variety of fillings, butter of margarine -  spread all the way to edge. Never have fillings too runny. Extra thick butter with jelly. Lettuce wrapped by itself.
2. Something crisp to chew: Celery, radishes, carrot strips, green pepper strips, small whole tomatoes.
3. Fruit: Apple, banana, peeled orange or tangerine, other fruits in season -- peaches, sweet cherries, etc.
4. Cookies: Unfrosted cakes
5. Extras: Hard cooked egg, muffins, etc., potato chips
6. Surprises: Special cookies, stuffed prunes, dates, figs, occasionally handful of nuts.

B. How to pack:

1. Sandwiches, vegetables etc., on top.
2. Desserts on bottom.
3. Wrap each article separately in wax paper, plastic bag or foil - apples especially in foil or everything will be apple flavored.

C. Avoid:

1.  Cream filled doughnuts and cream filled desserts and chocolate eclairs.
2. Cakes with sticky frosting or filling.
3. Jars etc. which may break.
4. Any foods requiring refrigeration.
5. Milk in thermos if milk is provided by school; difficulty of keeping thermos clean, less expensive if bought at school, possibility of thermos lining being broken.

Date Surprise Cookies

1/2 pound dates
1/2 c. sugar
1/2 c. water
1/2 c. shortening
1/2 c. brown sugar
1/2 t. soda in
1/4 c. boining water
1/2 t. salt
1 1/2 cups all purpose flour

Pit dates, cut into small pieces. Add sugar and water and cook until thick and smooth. Cream shortening with sugar. Add soda and salt. Stir in flour and oatmeal and mix well. Add slightly more water if necessary so that you can roll dough 1/8 inch thick. Cut in 2 inch rounds. Put together in pairs with date mixture in filling. Press edges together firmly. Bake at 350 degrees until browned (about 15 minutes). Makes 24.