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.