May 17, 1954 Freezing Strawberries, Chicken Little Pies, Pie Crust

Freezing Strawberries

In my opinion these are the queens od the freezer. They are in best supply for freezing during May and June. Varieties  in this section  best for freezing are: Culver, Premier and Sparkle, however most berries will freeze well if the berries are fair to large size, of uniform bright color to the very center and not too sour.

Preparation for Freezing: Sort, washin ice water. Hull, slice, cut in half or leave whole.

Packaging: Mix sliced or halved berries with 1 lb. (2 c.) sugar to 5-6 pounds (10-12 c.) fruit. Stir only enough to dissolve sugar and allow to stand until sugar is dissolved. Package in rigid containers. Label and freeze.

Whole Strawberries: Whole berries may be packed in medium syrup. For medium syrup dissolve 4 c.sugar in 6 c. boiling water. Bring to boiling point. Chill. Make syrup a day or so ahead, store in covered jar in refrigerator, so it is ready when needed.

Whole strawberries may be frozen to use as a garnish: Select perfect medium sized berries. Leave caps on and wash gently in ice water. Drain well. Spread out on cookie sheet or large shallow pan so berries are not touching. Freeze with caps on. When frozen, put whole berries in container for storage. To use: Remove berries as needed for garnish. Serve while they are still icy.

Chicken Little Pies

2 c. diced cooked chicken
1 c. cooked peas
1 c. cooked carrots
1/2 c. finely choppede celery
1 t. salt
2 c. hot chicken gravy or medium white sauce or diluted canned cream soup
1 T. chopped parsley
Pie crust

Combine chicken, vegetables, gravy and seasonings. Heat. Put in individual buttered baking dishes or pie tins or a 1 1/2 quart casserole. Top with pie crust. Bake in hot oven 425 degrees F. 20 to 25 minutes. Serves 6.

Pie Crust

2 c. flour
1 t. salt
2/3 c. shortening
5 to 6 T. water (iced)

Sift flour, measure, resift with salt. Cut in shortening with pastry blender until mixture resembles fine meal and some of the pieces of shortening are the size of small peas. Add just enough water to hold pastry together.

February 24, 1955 Pastry Mix, Pecan Squares, Special Meat Loaf, French Fried Potatoes in the Oven

Pastry Mix

8 c. flour
1 T. salt
1 pound lard or vegetable shortening

Sift flour and salt, cut in lard or shortening as for pie crust until mixture resembles fine meal and some pieces of fat are the size of peas. Pack into tightly closed jar or can. Store in cool place or refrigerator.

To use pastry mix:

For 1 crust pie use 1 1/4 c. pastry mix and about 3 T. cold water.
For 2 crust pie use 2 1/2 c. pastry mix and about 5 T. cold water.

Note: If you are using vegetable shortening such as Fluffo you may have a richer pastry by using 7 c. of flour instead of 8 c.

Pecan Squares

2 1/2 c. pastry mix
5 T. water
1/4 c. sugar
1 c. dark corn syrup
3 eggs, well beaten
1/4 c. butter
1 t. vanilla
1 c. pecans, broken

Combine pastry mix with water. Turn out onto floured pastry cloth or board and roll to 1/8 inch thickness. Line a 9 x 9 x 1 1/2 inch pan with pastry, let pastry come up sides of pan. Flute the top edge. Combine sugar and syrup and cook to 230 degrees or until syrup spins a thread. Pour hot syrup slowly on eggs, beating constantly. Add butter, vanilla and nuts. Pour into pastry lined pan. Bake at 425 degrees for 30 minutes. Cut into squares; serve warm or cold, topped with whipped cream. These may be made a day ahead of time. Store in a cool place.

Special Meat Loaf

1/2 c. onion, chopped
3/4 c. celery, diced
1/4 c. butter
1/2 green pepper, chopped
1 T. salt
2 eggs
3 c. soft bread crumbs
1/2 c. water
2 pounds ground beef
1/2 c. tomato juice
2 T. butter, melted

Brown onions and celery in 1/4 c. butter or shortening. Combine with green pepper, salt, eggs, bread crumbs and water to make a stuffing. Add 1 1/2 c. of the stuffing to meat, mixing well. Pat out 1/2 of the meat mixture in loaf pan. Cover with remaining stuffing, then top with remaining meat mixture. Bake at 375 degrees for 1 1/2 hours. Baste two or three times during baking with tomato juice and butter which have been mixed together. Serves 10 to 12.

French Fried Potatoes in the Oven

Select one medium or large potato for each person to be served. Pare potatoes and cut them into strips. Place the strips in single layers in shallow pan, sprinkle with salt; pour 1/4 c. melted shortening over 8 prepared potatoes. Bake at 375 degrees (with meat loaf) for 40 to 45 minutes until golden brown. Serve piping hot.

January 25, 1955 Basic Cookery No 4. By special request, Pastry with Lard. Recipe for One-Crust Pie, Pineapple Cream Pie,

Recipe for One-Crust Pie

3/4 t. salt
1 1/2 c. flour
1/2 c. lard
2 1/2 T. ice water (about)

Add salt to flour and sift into mixing bowl. Add lard which should be cold and firm, cutting in with a pastry blender until the mixture resembles coarse meal. Sprinkle with water over the surface of the flour and mix gently with a fork. Use only enough water to hold mixture together.

Trudy's Tips:

1. Be sure and sift flour before measuring.
2. Measure lard accurately, have lard at refrigerator temperature.
3. Use ice water and use water sparringly. A heavy hand with water has ruined many pie crusts.
4. There are many fine pastry makers who refuse to use anything but lard for pie crusts. Lard makes a fine flaky crust but make certain it is not rancid or strong flavored. Leaf lard is especially fine.

Other types of shortening also make excellent pie crusts. Try Planters Peanut Oil or one of the hydrogenated shortenings.

Pineapple Cream Pie

Repeat recipe by special request

1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar

Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is dissolved and custard coats a spoon. Stir constantly. Soften gelatin in cold water, add to hot custard, stir until completely melted. remove from heat, pour into bowl, add  well drained crushed pineapple. Beat egg whites until they cling to the bowl, add 1/2 c. sugar gradually. Pour egg whites into hot custard, fold over and over until well blended. Pour into a baked 9 inch pie shell. Refrigerate several hours before serving. Cover with whipped cream before serving.

How to Bake Single Pie Crust

Fit crust inside pie tin, crimp edges, prick liberally with tines of a fork. Place second pie pan, same size, inside. This weighs the dough down and prevents bubbling. Bake at 425 degrees for 12 to 15 minutes.

January 19, 1955 Breaded Veal Cutlet, Lemon Meringue Pie

Breaded Veal Cutlet

2 pounds veal steak, cut 1/2 to 3/4 inch thick
salt and pepper
flour
1 egg, beaten
5 T. butter
1/2 c. sour cream
1/2 c. tomato puree
Fine dry bread or cracker crumbs

Remove bone from steak and cut into serving size pieces. Sprinkle with salt and pepper. Roll in flour, dip in beaten egg then in fine crumbs. Press the meat into the crumbs so they will adhere. Melt butter in large skillet. Saute the meat very slowly until nicely browned, cover and simmer until tender (about 30 minutes). You may need to add more butter if crumbs have absorbed all the butter in the pan. If you use a heavy skillet no liquid need be added. When meat is tender, remove to hot platter, add sour cream and tomato puree to skillet and blend well with any crumbs. Pour over meat to serve. Serve with boiled drained noodles to which you have added melted butter, a little grated Parmesan cheese and seasoned to taste. Sprinkle with a little chopped basil. Serves 4.

Lemon Meringue Pie

The all important crust:

2 c. flour
3/4 c. vegetable shortening
1 t. salt
5 - 5 1/2 T. ice water

Sift flour, measure, add salt, sift into mixing bowl. Cut in shortening until mixture resembles fine meal and some of the pieces of fat are the size of peas. Add water a little at a time. Just add enough to hold pastry together. Makes enough pastry for 2 single or one double crust pie.

The Lemon Filling:

1 1/2 c. sugar
4 T. cornstarch
5 T. flour
2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice
1 T. butter

Combine sugar, cornstarch and flour. Mix well. Add boiling water gradually. Cook over direct heat, stirring constantly until thick and smooth. Place over boiling water and cook covered for 5 minutes. Beat egg yolks slightly. Add a little of the hot mixture to the yolks, then add yolks to hot mixture. Cook one minute, stirring constantly. Remove from heat. Add lemon rinds, lemon juice and butter. Stir to blend. Pour into baked 9 inch pie shell. Top with meringue.

The Meringue:

4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/8 t. salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff but not dry.  Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto HOT filling. Spread to edges of crust. Bake in hot oven (400 degrees) for 5 minutes, or until slightly browned.