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.

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.