June 27, 1955 Baked Roast Beef Hash, Thick Brown Gravy for Hash, Fresh Peas, Strawberry Shortcake, Chocolate Chip Cookies, Milk Drinks The Youngsters Can Make, Strawberry Crush, Frosted Apricot Milk

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Baked Roast Beef Hash in Casserole

New Peas      Tomato and Cucumber Salad

Strawberry Shortcake

Milk - - - Coffee

Baked Roast Beef Hash

3 c. left over roast beef, cut into half-inch cubes
2 c. boiled potatoes cut into half-inch cubes

1/4 c. fresh green onions, cut in half-inch pieces and sauteed in 1 T. butter
1 t. salt
1/4 t. pepper
2 c. thick brown gravy
Buttered crumbs

Combine all ingredients except buttered crumbs. Pour into a well greased  casserole about 10 1/2 x 6 1/2 x 2. Sprinkle with buttered crumbs. Bake at 400 degrees 20 minutes or until crumbs are brown and hash is heated through.

Thick Brown Gravy for Hash

1/4 c. butter
1/4 c. finely minced onion
1/4 c. flour
2 c. stock or water combined with 2 bouillon cubes or leftover gravy

Saute onion in butter. Add flour and blend until smooth. Slowly add stock and cook until thick.

Fresh Peas

Cook shelled peas in small amount of boiling water about 10 minutes. Add a little salt and sugar in cooking water. AVOID OVERCOOKING.

Strawberry Shortcake

2 c. Biscuit Mix
2 T. sugar
2/3 c. milk
2 T. butter
Strawberries

Add sugar to biscuit mix, add milk and stir just until you make a soft dough. Knead gently for about 1/2 minute on lightly floured cloth. Cut into large biscuits about 3" in diameter. Bake at 450 degrees about 15 minutes. Split, butter, place fruit between layers and over top. Top with whipped cream if desired. Yield: 6 shortcakes.


Small Fry Cookery

Chocolate Chip Cookies

(From the Basic Cake Mix)

1/3 c. shortening
2 1/4 c. cake mix
1 egg
1 T. water
1 . vanilla
1 6 oz. pk. chocolate chips
1/2 c. chopped walnuts

Cut shortening into cake mix, using a pastry blender until there are no large lumps left (about 35 strokes). Add chocolate bits and nuts and mix to distribute, about 10 strokes. Beat egg slightly, add water and vanilla; mix with first mixture until well combined, aboug 45 strokes. Drop batter onto a lightly greased cookie sheet leaving about 2 inches between cookies. Bake for 25 minutes at 325 degrees. Yield: 3 dozen.

Milk Drinks The Youngsters Can Make:

Strawberry Crush

1 c. sweetened fresh crushed strawberries
4 c. milk

Combine berries with milk. Top with ice cream if desired. Serve immediately. Serves 4.

Frosted Apricot Milk

(Frosted Apricot milk is another between-meal tempter especially appealing to the young fry. The recipe calls for pureed apricots. We suggest that you borrow from baby's shelf. Easier and quicker than pureeing.)

2 1/2 c. well-chilled milk
2/3 c. pureed pureed apricots
1 t. lemon juice
5 scoops vanilla ice cream

Mix 1/2 c. pureed apricots, lemon juice and 1 scoop ice cream together and beat well until blended. Add remaining milk and mix together. Pour into tall glasses and add a scoop of vanilla ice cream to each.

June 24, 1955 Broiled Lobster Tails, Cole Slaw, Milk Coolers, Banana Milk Shake, Brown Cow, A Good Home Made Chocolate Syrup, Peppermint Parfait Pie

Broiled Lobster Tails

"Butterfly fashion"

Thaw the lobster tails. Split along the top hard shell with a heavy knife and open tails butterfly fashion. Turn shell up side and broil for 5 min. Turn flesh side up, spread with butter spiked with a dash of Tabasco sauce. Broil 6 minutes are under 10 ounces, broil  9 minutes on the flesh side for larger tails. No other seasoning necessary. Serve with cups of melted butter and lemon wedges.

Cole Slaw

2 c. crisp shredded cabbage
1/2 c. chopped parsley
1/2 c. sliced green onions
2 to 3 T. sugar
3 T vinegar
2 T. salad oil
Garnish: Radish strips

Combine chilled vegetables. Mix together remaining ingredients. Stir to dissolve sugar. Pour over vegetables. Serve in hollowed out cabbage as bowl. Garnish with radish slices. Makes 6 servings.

Milk Coolers

Here's one way to get that important amount of milk the family needs daily.

Banana Milk Shake

For each tall glass, slice 1 fully ripe banana into bowl, beat until smooth and creamy. Add 1 c. cold milk; beat well. Pour into glass. Top with whipped cream and a little cinnamon or grated unsweetened chocolate.

Brown Cow

With milk add 1 1/2 to 2 T. chocolate malted milk powder ot home made chocolate syrup with 1/4 t. vanilla. Top with ice cream.

A Good Home Made Chocolate Syrup

4 squares unsweetened chocolate
1 2/4 c. hot water
1 c. sugar
1/4 t. salt
1/2 t. vanilla

In saucepan over low heat, cook chocolate and water, stirring until thick and well blended. Add sugar, salt, boil 2 minutes, stirring constantly. Remove from heat; add vanilla. Cool; refrigerate. Makes 2 c. To use: allow 2 to 3 T. for each cup of milk.

Peppermint Parfait Pie

1 pk. lemon flavored gelatin
1/4 c. finely crushed peppermint stick candy
1 1/4 c. hot water
Few drops red coloring
1 pint vanilla ice cream
1 baked 8 inch pie shell
Garnish: Whipped Cream and shaved chocolate

Dissolve gelatin and candy in hot water in 2-quart saucepan. Add food coloring. Add ice cream by spoonfuls, stirring until melted. Chill until thickened, not set (15 to 20 minutes). Turn into pie shell. Chill until firm. Garnish with whipped cream and shaved chocolate.

March 8, 1955 Nursery Education Week Tuna Fish Casserole, Peanut Butter Cookies

In cooperation with Nursery Education Week, Home Cooking dedicated March 8 and part of the 9th to all little ladies and young gentlemen who would like to help mother and learn to cook.

Before you start cooking, promise mother you will do these things:

1. Never, never start cooking until you have first washed your hands with soap and water.
2. Look the part of a little cook and wear a clean cotten dress or apron to keep you nice and clean.
3. Show mother what you want to do and ask her if she thinks that would be nice for you to make and if it would help her if you made it. Talk it over with mother and be very sure you understand the recipe.
4. If you are making cookies or something that uses the oven, better have mother or big sister turn it on for you.
5. After you have finished wash your dishes, it's not much fun maybe, but that's part of the game.

Something For Lunch -- Tuna Fish Casserole

1 7-oz. can tune fish
1 can cream of mushrook soup
1/2 c. milk
3/4 c. crushed potato chips

First have mother get you a 1 1/2 quart casserole dish, grease it with butter using a small piece of wax paper. Mash the potato chips fine with your hands. P.S. Don't eat too many. Have mother or sister  open a can ot tune fish and mushroom soup for you. Empty the soup into a bowl, add the milk and stir until blended. Place the tune fish in the bottom of the greased baking dish, if there are some big chunks break them up a little with a fork, not too much, though, just enough to make them even in size. Pour the soup mixture over the top. Bake in the oven at 375 degrees for 25 minutes. This will serve 4 to 5 people.

What to Drink? Milk, Of Course

Hope all you boys and girls drink lots of milk, you need a quart a day. For lunch today how about a chocolate ice cream float.

1. Put 2 T. chocolate syrup in a glass.
2. Add enough milk to fill glass 3/2 full -- not too full, remember to leave room for ice cream.
3. Stir with a spoon until chocolate syrup is mixed
4.  For a special teat float a spoon full of ice cream on top of the cold cocoa.
5.  On a very cold day have mother heat the cold cocoa for you in a double boiler (so it won't boil over). Serve with a marshmallow.

Here comes Cookie -- Peanut Butter, of course

3 c. flour
2 t. baking soda
1/4 teaspoon salt
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
1 t. vanilla

1. Sift flour once, then measure, sift again with soda and the salt. 
2. Grease cookie sheet (with a piece of paper as you did with the caserole), not too much, just enough to keep cookies from sticking.
3. Cream shortening with both the brown and white sugar. This just means that you mix them together well. Use a wooden spoon, take lots of time to mix the ingredients well.
4. Now add the 2 eggs, one at a time, mixing and stirring well. Better get mother to break the eggs for you.
5. Now add peanut butter and beat. Getting tired? Rest a bit, then come back and stir some more.
6. Add the vanilla and stir it in.
7. Start adding the flour mixture a little at a time. Maybe mother will help you mix if you get very tired, stir slowly and carefully so you don't splash the flour out of the bowl. Flour all added? Good. Are hands clean? Here's the trick now and the most fun.
8. With your fingers lift out a little bit of the dough the size of a walnut. Put this dough in the palm of your left hand. Place your right hand hand over it and gently roll dough around until it forms a ball. If the dough is sticky, put a little flour on your hands.
9. Put the ball of dough on the greased cookie sheet. Keep making balls until you have 16 of them. Leave a space between each ball for the cookies will spread. 
10. Take a fork, like you use at the table, and gently press down crossways on the dough balls, then press the opposite direction, looks like a waffle doesn't it?
11. Bake the cookies at 375 degrees for 15 minutes. This recipe will make about 4 dozen.