September 7, 1955 How to Freeze Peaches, Medium Syrup, A Specialty -- "Lime Marmalade", Peach Cobbler

How to Freeze Peaches

Select tree ripe peaches. Some of the varieties suitable for freezing are: Golden Jubilee, Hale Haven, Elberta. Wash, peel. Drop into chilled solution of 1 t. salt or 1 T. lemon juice in 1 qt. water. Drain, slice directly into container.

Note: I prefer to peel without dipping into boiling water. Keeps fruit firmer, tastes fresher. Takes more time, but worth the effort.

Cover with medium syrup to which ascorbic acid has been added.

Medium Syrup: 4 c. water, 6 c. sugar. Dissolve sugar in boiling water. Bring to boiling point. Chill. To add ascorbic acid, dissolve 1/2 t. powdered ascorbic acid in a little water. Add 1 pint cold syrup. 1 pint is enough to 8 pints peaches.

Tip: To help fruit retain its color, crumple a piece of wax paper or cellophane and place on top of fruit before closing cover. Prevents darkening. Serve frozen peaches slightly frosty.

A Specialty -- "Lime Marmalade"

Delicious with sea food or meat

6 large limes (or 12 ordinary limes)
2 lemins
Sugar

Wash fruit and slice very thin, discarding seeds ad white fiber. Place in preserving kettle and cover with water. Cook, covered for 20 minutes.  Measure fruit and water mixture. Add 1 c. sugar for each cup of fruit mixture. Place over medium heat and bring to boil. Cool rapidly until syrup jells. Seal in hot sterilized jars.

 Peach Cobbler

4 c. peeled, sliced fresh peaches
2 T. flour
1 c. sugar
1 T. lemon juice
1 1/2 c. biscuit mix
1/4 c. sugar
1 egg plus enough milk to make 1/2 c. liquid
2 T. melted butter
1/8 t. almond flavoring

Place sliced peaches in 7 x 11 baking dish. Mix together flour and sugar, sprinkle over peaches, then sprinkle lemon juice over all. Bake at 425 degrees until peach juice bubbles (about 20 minutes), While fruit bakes, make biscuit topping. Mix together biscuit topping and sugar, add egg, milk, butter and almond flavoring. Mix just enough to blend. Drop by spoonfuls over top of peaches. Bake 15 to 20 minutes longer until top browns. Serve warm with sugar and cream. Serves 6 to 8.

Notes: Peaches will not be entirely covered with biscuit mix.

August 17, 1954 Jellied Hamburger Loaf, Peach Breakfast Cake, Spiced Peach Pudding

Jellied Hamburger Loaf

1 pound hamburger
1 t. salt
1/2 c. chopped onion
1/2 c. chopped celery
2 10 1/2 oz. cans vegetable soup
2 T. gelatin
1/2 c. cold water
2 T. lemon juice

Add salt to hamburger. Pan fry with onion and celery until beef has lost the pink color and onions are lightly browned. Soak gelatin in cold water and add to heated soup. Stir until gelatin is dissolved. Combine all ingredients, pour into 8 x 4 inch loaf pan. Chill 2 hours or until set. Unmold. Garnish with stuffed olives. makes 8 to 10 servings.

Peach Breakfast Cake

3 t. melted butter
1 t. grated orange rind
1/2 c. sugar
1 1/2 c. sliced peaches
1 egg
1/2 c. sugar
1/2 c. milk
1 3/4 c. biscuit mix

 Mix butter, orange rind, sugar and peaches. Spread evenly over bottom of ring mold. Beat egg, add sugar, milk and biscuit mix. Stir only enough to moisten. Spread carefully over the peach mixture. Bake at 425 degrees for 25 - 35 minutes.

Spiced Peach Pudding

1 1/2 c. flour
1/4 c. sugar
1/4 t. cinnamon
1/4 t. nutmeg
2 t. baking powder
1/2 t. salt
4 T. shortening
1/2 c. milk
2 T. butter
1/4 c. sugar
1 1/2 c. peaches
1 T. lemon juice

Mix and sift flour, sugar, cinnamon, nutmeg, baking powder and salt. Cut in shortening, add milk. Melt butter, add sugar, peaches and lemon juice. Pour batter over peaches, cover and bake in hot oven 400 degrees for 1 hour.

July 27, 1955 Cook While It's Cool Toasty Cheese Loaf, Peach Melba

Today I have planned for you s hearty supper sandwich meal, its toasty hot, yet can be prepared early in the day, just before meal time pop it in the oven.

Summer Supper Menu

"In the shade of the old apple tree"

Toasty Cheese Loaf

New Peas with Mushrooms      Tomato Salad

Peach Melba

Toasty Cheese Loaf

1 loaf unsliced bread
Butter
1 c. ground cooked ham
1/4 c. pickle relish
1/4 c. chopped celery
1 hard cooked egg, chopped
3 T. mayonnaise
1 pound can jellied cranberry sauce
1 5-oz. jar sharp cheese spread
1 T. butter

Trim crusts from all sides of bread. Mark in thirds lengthwise with toothpicks and cut in 3 long slices. Butter bottom slice, top with ham filling made from combining ham, pickle relish, celery, chopped egg and mayonnaise. Butter the middle slice of bread, place it spread side up over ham salad. Cut cranberry sauce into 1/4 inch slices lengthwise. Top bread slice with cranberry layer. Cream cheese spread with butter. Spread over top layer of loaf and on sides but not over fillings. Skewer layers together, mark top in eighths crosswise. Chill until mealtime. Bake on greased cookie sheet at 350 degrees for about 30 minutes. Garnish top with radish roses and parsley. Serves 6 to 8.

Peach Melba

5 or 6 fresh peaches
1 c. sugar
2 c. water
Dash salt

Raspberry sauce
3/4 c. sugar
1 pint raspberries

Dip peaches in boiling water for a few seconds; slip off skins. Combine sugar, water and salt; bring to a boil. Simmer peaches in this syrup for 10 minutes. Dip syrup syrup over peaches as they cook. Chill in syrup. Drain before serving with raspberry sauce. For raspberry sauce sprinkle sugar over fresh raspberries. Let stand 2 hours. Put through sieve. Makes 4 to 5 servings. To serve 8 prepare 8 or 9 peaches, syrup will be sufficient and you can stretch the blueberry sauce.

March 25, 1955 Somethings Fishy Flaked Fish Casserole, Jellied Peach-Cheese Ring, Crunchy Top Butter Cake, Quick Carmel Icing

Flaked Fish Casserole

2 egg yolks
2 c. milk
2 T. minute tapioca
1 1/2 t. salt
Dash of pepper
1/2 c. finely-cut celery
1 1/2 t. minced onion
2 c. flaked cooked fish
2 T. chopped parsley
2 egg whites, stiffly beaten
1/2 c. buttered bread crumbs

Mix egg yolks with a small amount of the milk in a sauce pan. Add remaining milk, tapioca, salt, pepper, celery and onion and mix well. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat. Add fish and parsley. Add very gradually to beaten egg whites, folding in thoroughly. Turn into greased 2 quart baking dish. Cover with crumbs. Bake at 350 degrees for 50 min. or until browned. Serves 6.

Jellied Peach-Cheese Ring

1 package cherry flavored gelatin
Dash of salt
1 c. hot water
3/4 c. cold water
1 box quick-frozen sliced peaches
2 T. peach juice
1 1/2 c. DUTCH HOLLOW Whipped Cream Cottage Cheese

Dissolve gelatin and salt in hot water. Add cold water. Defrost and drain peaches. To drained peaches add peach juice. Add 1 c. of the gelatin mixture. Chill until firm. Chill remaining gelatin until slightly thickened. Place in a bowl of ice and water and whip with a rotary egg beater until fluffy and thick. Fold in sieved cottage cheese, mixing well. Turn into 1 1/2 quart ring mold. Chill until firm. Unmold onto salad greens. Spoon the chilled, jellied peaches into the center of the ring. Serves 6-8.

Crunchy Top Butter Cake

Crunch Top:

1/3 c. butter
1/3 c. sugar
1/2 t. cinnamon
1/3 c. fine dry toasted bread crumbs
1/2 c. finely chopped nuts

Combine all ingredients cutting through ingredients with a pastry blender to make a coarse meal. Pour crunch into a 9 inch square pan that has been well greased on bottom with heavy wax paper. Spread evenly. Prepare batter as below:

Batter:
2 c. flour, sifted cake
2 1/4 t. baking powder
1/4 t. salt
1/2 c. butter
1 c. sugar
2 eggs
2/3 c.milk
1 t. vanilla

Sift flour, baking powder and salt together. Cream butter, add sugar, a little at a time and beat well. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk. Add vanilla and beat just until smooth. Pour batter over crunch. Bake at 350 degrees for about 50 minutes. Remove from oven, let stand 5 minutes, then turn out carefully onto cake rack to cool. When cake is cool, drizzle top with Quick Carmel Icing.

Quick Carmel Icing

1 c. brown sugar
1/2 c. rich milk or cream
1 T. butter
1/8 t. salt
1 t. vanilla
About 2 c. sifted confectioners sugar

Combine brown sugar, milk or cream, butter and salt. Stir well and cook until mixture comes to a boil and sugar is dissolved. Test between fingers and do not cook further. Pour into bowl znd let cool about 4 to 5 minutes, add vanilla and enough sugar to make of proper consistency to drizzle or spread. Add 1/4 c. at a time.

January 4, 1955 Basic Cookery Lesson No. 1 Muffins Quick muffins

Today and every Tuesday for a time, I thought we might have some lessons in BASIC COOKERY. Let me know how you like this idea. Lesson One today is on muffins.

EVERY MONTH.............IS MUFFIN MONTH

Quick muffins

2 c. flour
3 t. baking powder
1 t. salt
2 T. sugar
1 egg, beaten
1 1/4 c. milk
1/3 c. Planter Peanut Oil

Combine dry ingredients in sifter and sift into a bowl. Make a well and add remaining ingredients. Stir only enough to dampen flour -- you WANT a lumpy batter. Fill greased muffin pans only 2/3 full. Bake in hot oven (400 F.) about 30 minutes.

YOUR MUFFIN CALENDAR

JANUARY: SWISS CHEESE MUFFINS. Mix 1 c. grated cheese with dry ingredients. Sprinlke tops with a few shavings of coarsely grated cheese.

FEBRUARY: BACON MUFFINS. Add 1/3 c. crushed bacon bits (cooked, drained and crushed).

MARCH: PINEAPPLE MUFFINS: Add 3/4 c. crushed, drained pineapple when stirring in milk.

APRIL: DATE MUFFINS.  Add 2/3 c. chopped dates, maybe a few nuts.

MAY: CHERRY MUFFINS. Add 1 c. pitted, chopped cherries. Increase sugar by 2 T. Fresh cherries may be used in May. Frozen or canned cherries may be used. Frozen cherries must me thawed. Frozen or canned cherries, well drained.

JUNE: BLACKBERRY MUFFINS. Increase sugar by 2 T. Sprinkle berries with 3 T. flour, just before filling muffin tins. Use 3/4 c. berries.

JULY: BLACKBERRY MUFFINS. Increase sugar to 1/2 c. for blueberry muffins are always sweet. Sprinkle 3/4 c. berries with 3 T. flour, stir in just before filling muffin tins.

AUGUST: BING CHERRIES. Seed, chop. Sprinkle with 3 T. flour. Add last. Use 3/4 c. chopped cherries.

SEPTEMBER: PEACHES, ripe this month. Peel, seed and chop, enough to make 2/3 c. Stir in with milk.

OCTOBER: CRANBERRY MUFFINS. Double sugar, add 1/2 c. whole fresh berries.

NOVEMBER: PECAN MUFFINS. Double sugar, add 2/3 c. chopped nuts. Sprinkle sugar and more nuts on top of muffins before baking. Sprinkle lightly with cinnamon when they come out of oven.

DECEMBER: SALAMI MUFFINS.  Tear 3 thin slices of salami into dime sized bits. Add to muffin batter. Result? A pleasant surprise in a month where all surprises are good ones.

A Very Special Muffin Recipe -- Good

2 c. flour
1 1/2 t. soda
1 t. salt
1/2 c. sugar
2 c. bran
2 eggs well beaten
1/4 c. buttermilk
1/4 c. melted shortening
4 c. thinly sliced ripe bananas (6 to 8)

Sift together flour, soda, salt and sugar. Add bran and mix well. Combine eggs, milk, shortening and bananas. Add to dry ingredients, mixing only enough to dampen the flour. Turn into well greased muffin pans. Bake at 375 degrees 30 to 35 minutes. Makes 16 large muffins.

Trudy's Tips:

1. Never over beat muffin batter, it makes tough muffins.
2. Remove muffins from pans immediately after baking.
3. Always serve muffins PIPING HOT.
4. If you bake muffins in advance you may pop them into the oven for 5 minutes before serving.
5. If you have a home freezer, bake muffins, cool, wrap in aluminum foil. When needed, place in oven frozen for about 30 minutes. They taste like freshly baked ones. Do not remove foil while heating.