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

Glazed Brisket of Beef

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

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

Bishops Bread

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

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

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

Blender Onion Soup

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

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