September 22, 1954 Feather Beds, Jelly Roll

Feather Beds

12 c. milk
1/3 c. butter
1/2 c. sugar
1 1/2 t. salt
2 yeast cakes
1/4 c. lukewarm water
5 c. flour, about
2 eggs, well beaten

Combine milk, butter, sugar and salt; cool to lukewarm. Soften yeast cakes in lukewarm water; stir and combine with cooled milk mixture; add about half of the flour; add beaten eggs; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly. Turn out on lightly floured board and kneed about 0 minutes, or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted shortening; cover and let rise in a warm place until doubled in bulk (about 1  1/2 hours). Turn out on a board and shape into rolls.

Place shaped rolls on a greased cookie sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk. Brush with milk, melted shortening, diluted egg white or diluted egg yolk. Bake 375 degrees 15 to 20 minutes.

Jelly Roll

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

Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually, beat until fluffy. Add vanilla. Sift flour and baking powder and salt, fold into mixture. Beat egg whites until stiff. Fold in flour mixture. Pour into shallow pan 10 1/2 x 15 1/2 lined with waxed paper. Bake at 350 degrees for about 25 minutes.Remove from oven and turn onto a towel which has been dusted with confectioners sugar. Peel off waxed paper and cut off the crusts. Roll up in the towel and place on a rack until cool. Unroll, spread with jelly, reroll.

Note: For chocolate roll omit 1/4 c. of the flour and add 1/4 c. cocoa sifted with the flour.

June 29, 1955 A Buffet Supper Baked Chicken Salad, Feather Beds, Pecan Cinnamon Rolls, Snow Ball

A Buffet Supper

Baked Chicken Salad

Feather Beds      Tomato Salad      Potato chips

Snow Ball

Beverage

Baked Chicken Salad

From Mrs. Nelson Wickham, Albion, N. Y.

2 c. diced cooked chicken
1 c. diced celery
1/4 c. minced onion
3 hard cooked eggs, diced
1 c. mayonnaise
1 can cream of chicken soup, undiluted
1 1/2 c. crushed potato chips

Combine all ingredients except 1/2 c. of crushed potato chips reserved for top. Bake in greased casserole 400 degrees for 30 minutes.

Note: This recipe will serve 4 to 6. Double or triple if you are having more people.

Feather Beds

"A refrigerator roll -- the best ever."

1 3/4 c. scalded milk
1/2 c. sugar
1 T. salt
1/2 c. shortening
2 eggs, well beaten
1 c. mashed potatoes
2 yeast cakes
1/4. c. lukewarm water
7 c. flour

Mix scalded milk, sugar, salt and shortening, stir until shortening is melted, add well beaten eggs and mashed potatoes. When this is lukewarm add yeast cakes which have been dissolved in lukewarm water. Add 3 cups of the flour and beat 4 or 5 minutes. Stir in gradually the remaining 4 c. of flour. DO NOT KNEAD. The dough will be rather soft and sticky. Place in greased bowl, cover with wax paper and store in refrigerator to have on hand.

Pecan Cinnamon Rolls

Remove dough from refrigerator and let stand about 1 hour or until dough is at room temperature and begins to rise, it needs to be double in bulk. Letting it stand makes it easier to shape. Roll dough into rectangle, cover with melted butter, brown sugar and a little cinnamon. Roll like jelly roll and cut in 1" slices. Cover bottom of baking pan with softened butter, add brown sugar and pecan meats. Arrange slices of dough on top of nuts. Let rise until double in bulk and very light. Bake at 425 degrees 15 to 20 minutes.

Snow Ball

"A beautiful dessert, delicious too"

Serves 12 to 14

2 T. unflavored gelatin
4 T. cold water
1 c. boiling water
1 c. orange juice
Juice 1 lemon
1 c. granulated sugar
1/8 t. salt
1 pint heavy cream, whipped
1 small angel food cake
1 fresh coconut, grated or 2 c. macroon coconut
1/2 pint heavy cream

Dissolve gelatin in 4 T. cold water. Add boiling water, fruit juices, sugar and salt. Mix well. Put in refrigerator to chill. When partially jelled, add cream. Line mixing bowl with waxed paper. Put hand fulls of small cake pieces alternately with cream mixture until bowl is filled. Chill until firm. Turn onto large plate. Coat with whipped cream and coconut.