August 18, 1954 Stuffed Pork Chops, Starawberry Tart Chantilly

Guest: Esther Resseguie, Menu Planning Director

Skychefs, Inc.

Stuffed Pork Chops

6 6-oz. pork chops
1/2 c. margarine, melted
4 T. onion, chopped fine
3/4 c. celery, chopped fine
4 c. stale bread, cubed
1 t. salt
1/8 t. pepper
1 t. rubbed sage
1/3 c. water or meat stock

Heat margarine in large skillet; add onion and celery and cook until soft but not browned. Add bread and seasonings and stir until margarine is all absorbed. Add water or stock and mix thoroughly. Slit a wide pocket in center cut pork chops. Fill pockets with as much stuffing as possible. Bake in a flat pan 300 degrees for 45 minutes. Remove from oven and broil over charcoal for 5 to 7 minutes on one side only to char slightly. (Watch carefully so chops do not dry out.) Serve plain or with gravy made from drippings.

Strawberry Tart, Chantilly

1 c. plus 3 T. flour
1/4 c. sugar (scant)
1/2 c. margarine (scant)
1/4 t. salt
1 T. water
1/2 t. vanilla

Cream together sugar, margarine, salt, water and vanilla. Add flour and mix well. Chill 10 minutes for easier handling. Roll out 1/4 inch thick, cut with a 2 inch cookie cutter and pat into tart shell. Bake at 425 degrees for 15 minutes. Remove from shells while warm. When cool, fill with the following mixture:

1 c. frozen strawberries, well drained
1 c. strawberry juice
1/8 t. salt
1 T. Clear Jel
Red coloring as needed

Mix Clear Jel with enough of the cold strawberry juice to make it of pouring consistency. Bring remainder of juice to a boil. Add Clear Jel mixture and boil until clear, stirring constantly. Add salt, red color if a more vivid red color is desired. When mixture cools, fill tart shells, top with whipped cream and chill thoroughly.

July 6, 1955 Let's Have Lunch Frankfurter Cornbread Shortcake, Garden Salad Bowl, Strawberry Bavarian Cream, Banana Bran Bread

Menu

Frankfurter-Cornbread Shortcake

Salad      Strawberry Bavarian Cream

Milk

Frankfurter Cornbread Shortcake

1/2 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1/4 c. Fluffo
2 1/2 c. tomatoes
6 frankfurters
1/2 t. salt
Cornbread topping

Brown celery, onion and green pepper in Fluffo. Add tomatoes and frankfurters cut in eighths and salt. Pour into well greased 2 1/2 quart casserole. Pour cornmeal muffin topping over mixture. Bake uncovered at 375 degrees for 35 minutes. Serves 6 to 8.

Cornbread Topping

2 1/2 c. basic cornmeal muffin mix
1 egg
1 c. milk

Combine egg and milk, pour onto muffin mix, stir just to blend. Pour over frankfurter mixture in casserole. Bake as directed above.

Note: This frankfurter shortcake is not only tasty but inexpensive.

Garden Salad Bowl

1/2 c. sliced scallions
1/2 c. shredded carrots
1/3 c. sliced radishes
3 c. broken salad greens
1/2 c. salad oil
1/4 c. vinegar
2 hard cooked eggs, chopped
1/2 t. prepared mustard
1 t. salt
Dash pepper
1 t. sugar

Combine all ingredients and toss lightly. Chill thoroughly. Serves 6.

Strawberry Bavarian Cream

1/4 c. cold water
1 T. gelatin
1/2 c. sugar
1/4 t.salt
1/4 c. hor water
1 c. crushed strawberries
3 T. lemon juice
2/3 c. heavy cream

Put cold water in the top of double boiler; sprinkle in the gelatin. After 3 minutes add sugar and hot water. Stir over boiling water until sugar and gelatin are dissolved. Remove from heat, add strawberries and lemon juice, chill until consistency of unbeaten egg white. Beat with rotary beater until foamy. Beat cream until stiff, fold it into gelatin foam. Pour into one large mold or several individual ones. Place in refrigerator. Garnish with additional whipped cream and strawberries just before serving.


Note for Calorie Counters

Dry milk solids can be substituted for half of the whipped cream, if desired. To make dry milk whip, beat thoroughly 2 T. non-fat day milk solids and 2 1/2 T. water. Fold the dry milk whip and the whipped cream into gelatin foam.


A nice tea bread for the afternoon visitor.

Banana Bran Bread

2 T. water
1 t. lemon juice
1 1/2 c. mashed bananas (4 to 5 bananas)
1/4 c. melted Fluffo
1/2 c. sugar
1 egg, well beaten
1 c. whole bran
1 1/2 c. flour
1/2 t. salt
2 1/2 t. baking powder
1/2 t. soda
1/2 c. chopped nuts

Add water and lemon juice to mashed bananas. Combine shortening, sugar, egg and whole bran with banana mixture. Sift together flour, salt, baking powder and soda. Combine the two mixtures and stir only enough to blend. Stir in nuts. Pour batter into well greased pyrex oven refrigerator dish or loaf pan having a capacity of 1 1/2 quarts. Bake at 350 degrees for about 1 hour.

Note: This bread will keep moist for several days if stored covered in refrigerator.

July 5, 1955 E-Z Barbeque E-Z Barbeques, Pick-Up Deserts, Blueberry Squares, Apple Foldovers, Strawberry Blossoms, Best Corn Ever

Let's Have An E-Z Barbeque

Menu

E-Z Barbeques

Green Salad      Corn-on-the-Cob

Pick-up Deserts

E-Z Barbeques

(Makes enough for 24 barbeques. Better plan on two per person.)

3  1/2 to 4 pounds barbeque beef
1 1/2 c. water
1/4 c. vinegar
1 1/2 c. chili sauce
2 t. sugar
1/4 c. Worcestershire sauce
1 1/2 t. salt
1 1/2 t. paprika
1 1/2 pounds sliced onions

Roast beef in oven, uncovered, until almost fork tender, about 30 minutes per pound. Let stand until cold --  this makes slicing easier. Using a very sharp knife, slice meat as thinly as possible. Combine remaining ingredients. Heat slowly to boiling point. Add sliced meat. Simmer for about 20 minutes or until meat falls apart in shreds and onions are tender. If necessary to keep hot for a time, keep over hot water as a double boiler. Serve about 1/4 c. of barbeque beef onto split bun. Top with other half of bun.

Note: White Star Market, corner of Congress and Woodbine, have wonderful Barbeque beef. Other roasts may be used, such as round, Boston cut.

Editor's note: No roasting temperature is given. I am assuming 325 - 350 degrees.

Pick-Up Deserts

1 1/2 c. pastry mix
3 T. cold water

Add water to pastry mix, toss with a fork until particles cling together. Roll out 1/8" thick on lightly floured pastry cloth. Cut 12 3 1/2" circles with a cookie cutter.

Blueberry Squares

12 3 1/2" circles tart pastry
1 10-oz. package frozen blueberries (sweetened)
1 T. flout

Place pastry circles on cookie sheet. Break frozen blueberries apart; add flour and mix lightly. Place 1 rounded tablespoon of fruit in center of each circle. Moisten pastry edges with water. Shape into square tarts by pushing sides of pastry around berries. Pinch each corner tightly. Bake at 450 degrees 14 to 16 minutes.

Apple Foldovers

12 3 1/2 circles of tart pastry
3/4 c. sweetened applesauce
1/8 t. cinnamon

Place pastry circles on a cookie sheet. Combine applesauce and cinnamon. Put 2 teaspoons on one side of each pastry circle. Moisten pastry edges with water. Fold over: seal and press edges together with a fork. Cut steam vents in top. Bake at 450 degrees 12 to 16 minutes.

Strawberry Blossoms

12 3 1/2" pastry circles tart pastry
1/2 c. sugar
1 1/2 T. cornstarch
1 3-oz. pkg. cream cheese
2 T. light cream
Dash of salt
1 pt. strawberries

Shape pastry circles over back of muffin pans. Bake in hot oven 450 degrees 10 to 12 minutes. Cool. Mash and strain enough berries to make 1/4 c. juice. In small saucepan combine sugar, cornstarch and juice. Cook until thick and clear, stirring constantly. Cool. Combine cream cheese and salt. Spread 2/3 mixture in bottom and on sides of cooled shells. Slice remaining berries lengthwise and press vertically, points up, into cheese tart shells. Pour strawberry glaze over all. Decorated edges with remaining cheese, using pastry tube. Chill until firm.

Note: This idea from June issue of Better Living magazine is a good one. They suggest serving cheese alongside -- Gouda, creamy Camembert, nippy Blue, or sharp American.

Best Corn Ever

Boiled: Husk and boil fresh corn -- don't boil for more than 5 minutes. For easy eating break ears in halves or thirds. Remember to cook only enough corn to serve everyone once, best to cook seconds as needed.

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

Menu

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, 1954 Whole Strawberry Jam, Heavenly Strawberry Jam, Rhubarb and Strawberry Conserve

Whole Strawberry Jam

Editor's Note:  There is a lot of damage on my copy of this recipe. I do not know quantities of strawberries or vinegar.

Strawberries
Vinegar
4 c. sugar

Wash and hull berries, leave whole. Add vinegar. Boil 3 minutes, stirring constantly. Let stand 48 hours, stir frequently. Bring quickly to a boil and pour immediately into hot sterilized glasses. Seal with paraffin.

Heavenly Strawberry Jam

Wash, drain and hull 4 c. strawberries. Put them in a large kettle, cover with 5 c. sugar, let stand 3 hours. Put over low heat, bring to a boil, and boil for just 8 minutes. Add 1/2 c. lemon juice and boil 2 minutes. Cool slightly, skim, stir to keep berries from floating. Pour into hot sterilized glasses.

Rhubarb and Strawberry Conserve

2 c. diced rhubarb
1 c. seedless raisins
3 c. sugar
2 oranges
4 c. strawberries
1/4 c. chopped walnuts

Combine rhubarb, raisins, sugar, the grated rind and sections of the oranges free from membranes. Let stand 12 hours or overnight. Next day add strawberries and cook slowly until the mixture is quite thick, stirring frequently. Stir in nuts and pour into hot sterilized glasses; seal with paraffin.

June 23, 1955 Old Fashioned Macaroni Salad, Hamettes, Horseradish Sauce, Strawberry Fluff Freeze, Best-Ever Coffee Cake, A Low Calorie Tomato Juice Dressing

Old Fashioned Macaroni Salad

"In modern guise"

1 pkg. Bravo 60-second Macaroni
1 1/2 c. sliced celery
1/2 c. cut-up geen onions
`/4 c. sliced radishes
2 T. snipped parsley
1 c. mayonnaise
1 T. vinegar
2 t. mustard
1/2 t. celery seeds
1 1/2 t. salt
Dash pepper

 For garnishing: hard cooked eggs, tomatoes, and lettuce.

Cook macaroni according to directions on package, chill. Combine all ingredients except those for garnishing. Chill thoroughly before serving.

For a picnic supper serve "Hamettes" with macaroni salad.

Hamettes

1 pound ground smoked ham
1/2 pound ground pork
1 1/2 c. soft bread crumbs
1 egg, well beaten
1/2 t. dry mustard
1/4 c. dry mustard
1 t. prepared mustard

Combine ham, pork, bread crumbs, egg and dry mustard, mix well. Fill medium muffin pans, round tops meat-loaf fashion. Combine brown sugar and prepared mustard, spread over tops of meat. Set in shallow pan or piece of aluminum foil to catch drippings. Bake at 350 degrees for 45 minutes. Serve with Horseradish Sauce. 6 servings.

Horseradish Sauce

1/2 c. heavy cream
1/2 t. salt
3 T. well drained horseradish

Whip cream, fold in horseradish. Season with 1/2 t. salt. Serve over hamettes.

Strawberry Fluff Freeze

1 c. drained, hulled fresh strawberries, crushed
1 1/4 c. sugar
1 egg white
1/8 t. salt
Little red coloring
1 c. heavy cream, whipped

Combine crushed berries, sugar and egg white and salt. Beat with electric mixer on high speed until mixture is light and stiff (about 10 minutes). Fold in heavy cream, whipped. Pour into freezing trays and freeze until firm. Serve in sherbert glasses.

Best-Ever Coffee Cake

Makes 2 -- Bake one for tonight -- freeze one for the future.

3 c. flour
3 t. baking powder
1 t. salt
1 c. shortening
1 c. sugar, granulated
2 eggs
1 c. milk
1 t. vanilla
1 1/2 c. light brown sugar
 3 T. flour
2 1/2 t. cinnamon
3/4 c. butter, melted
1 1/2 c. seedless raisins
1 1/2 c. chopped walnuts

 Grease bottoms of two 8-inch square pans. Sift flour, baking powder and salt. Cream shortening with sugar, add eggs and beat until very light and fluffy. Blend in flour mixture alternately with milk and vanilla which have been combined. Mix only until smooth. Pour 1/4 of batter in each pan, top with 1/4 of combined brown sugar, flour and cinnamon; pour on 1/4 of melted butter; then sprinkle on 1/4 of raisins and nuts. Repeat. Bake at 350 degrees 50 minutes or until done.

A Low Calorie Tomato Juice Dressing

"Good on all greens"

1/2 c. tomato juice
3 T. salad oil
2 T. lemon juice
1/2 t. dry mustard
1 t. salt
1 t. minced dressing
1 1/2 t. bottled thick meat sauce

Combine all ingredients. Beat with egg beater until well blended. Refrigerate. Makes 1 c. 25 calories per T.

June 23, 1954 Lady Fingers, Strawberry Charlotte Russe,

Lady Fingers

3 eggs, separated
6 T. sugar
6 T. cake flour
Pinch of salt
1/2 t. vanilla
Confectioners sugar for sifting on top of fingers

Beat egg yolks until thick and lemon colored, add sugar and continue beating until very thick. Sift flour and salt together, ad to egg yolks, add vanilla. Beat egg whites until stiff but not dry. Fold carefully into egg yolk mixture. OVERMIXING WILL PRODUCE SOLID FINGERS. At once, drop batter by tablespoonfuls onto greased and floured baking sheet and shape into fingers 3 inches long and about 3/4 inch wide. Batter may be poured into a pastry bag with a No. 6 plain tube and pressed out having them slightly rounded at each end if they are to be served plain with ice cream. If they are to be used for lining molds it is better to press dough into uniform thickness without rounded ends. As soon as fingers have been pressed out sprinkle with confectioners sugar (through a sugar shaker). Bake at once in hot oven 400 degrees for 5 or 6 minutes or until just firm to the touch. Over baking will make them dry and tough. Remove from cookie sheet immediately after baking. If using for cookies put flat sides together with jam, cool sweet chocolate or icing. Sprinkle with additional confectioners sugar. Makes 20 lady fingers.

Strawberry Charlotte Russe

18 to 20 lady fingers
2 packages strawberry gelatin
2 c. boiling water
1 1/2 c. crushed strawberries
1 T. lemon juice
1/2 c. sugar
1/8 t. salt
2 c. heavy cream, whipped

Line 8"  spring form pan with lady fingers, holding them in position with a dab of butter, keeping fingers as close together as possible.

Put strawberry gelatin in large bowl. Add boiling water, stir until dissolved. Combine strawberries, lemon juice, sugar and salt; stir until sugar is dissolved. Combine with gelatin mixture. Chill until mixture begins to thicken. Fold in whipped cream. Carefully spoon into ladyfinger-lined pan; chill until firm, at least 5 hours or overnight. Makes 12 servings. If spring form pan is not available desert may be made and served from a deep dish 2 1/2 quart casserole.

June 22, 1955 Easy Meat Loaf, Strawberry Glazed Chiffon Cake

Beef Loaf Variations

Designed For Garden Days

Easy Meat Loaf

2 pounds ground beef
1/2 c. grated carrots
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1/4 c. chopped onion
2 eggs, slightly beaten

Combine all ingredients. Mix thoroughly. Bake in slow oven 300 degrees F. Allow 1 hour for 4 small loaves 2 1/2" x 3" x 4"; 1 1/2 hours for a loaf baked in a 1 quart ring mold; 1 1/2 hours for a loaf baked in a 5 x 9 inch loaf pan. 8 servings.


Note: Today I have three ideas for perfect garden day main dishes -- all prepared with ground beef. With one basic recipe tou can prepare individual beef loaves, a festive ring, a stuffed loaf or frosted meat muffins. Ground chuck is perfect to use for it contains enough fat to make a juicy dish.

Idea No 1. Bake Easy Meat Loaf in a ring mold (1 quart). Bake at 300 degrees for 1 1/2 hours. When serving fill ring with succotash or other colorful vegetable. You will find this especially nice for a back yard or terrace dinner this summer. Serve with scalloped potatoes, baked at the same time, fresh sliced tomatoes and fresh fruit and cookies for desert.

Idea No. 2. Individual meat loaves which are actually big enough to serve two.
form into 4 loaves 2 1/2" x 3" x 4", bake at 300 degrees for 1 hour. Serve with yellow wax beans, hashed brown potatoes, green salad, strawberry chiffon cake, milk for everyone.

Idea No. 3. Stuffed meat loaf.  The stuffing is hard cooked eggs. For a 5 x 9 inch loaf you will need 4 hard cooked eggs, shelled. Place half of the ground beef mixture into loaf pan, arranging the eggs, end-to-end down the middle of the length of the loaf. Carefully mold remaining meat over eggs. Bake at 300 degrees 1 1/2 hours. To complete this menu -- baked potatoes, julienne beets, lettuce with roquefort dressing, fudge squares.

Strawberry Glazed Chiffon Cake

1 c. plus 2 T. cake flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 c. salad oil
2 egg yolks, unbeaten
6 T. unsweetened pineapple juice
1/4 t. cream of tartar
4 egg whites
Glaze

Sift dry ingredients into mixing bowl; make well in center. Add salad oil, yolks, pineapple juice, beat until smooth. Add cream of tartar to egg whites, beat until VERY STIFF PEAKS are formed. Fold egg yolk mixture into whites. Pour into ungreased 9 inch square pan. Bake at 350 degrees for 30 minutes. Cool. Pour cooled glaze on cake. Chill. Serves 9 to 12.



Glaze:

2 T. cornstarch
2/3 c. sugar
1 c. crushed strawberries
1/4 c. unsweetened pineapple juice

Combine cornstarch and sugar, gradually add pineapple juice; add crushed berries. Cook til thick, stirring constantly. Add few drops of red coloring. Strain, cool. Pour on cake.

June 22, 1954 Salmon Macaroni Supreme, Savory Cole Slaw, Old Fashioned Strawberry Shortcake

Salmon Macaroni Supreme

4 ounces Bravo elbow macaroni
1 2-oz can mushrooms
1 can condensed cream of celery soup
2/3 c. evaporated milk
1 pound can salmon
1/4 c. finely cut pimiento
1/2 c. grated American cheese
1 c. soft bread crumbs
2 T. butter, melted

Cook macaroni in boiling salted water until crispy tender. Drain mushrooms; combine mushroom liquid, celery soup and evaporated milk. Add macaroni, mushrooms, salmon, pimiento and grated American cheese. Turn into a greased 1 1/2 quart casserole. Toss together bread crumbs and melted butter; sprinkle around edge of casserole. Bake in moderate oven 350 degrees for 25 minutes. Serves 4 to 6.

Savory Cole Slaw

1/2 c. evaporated milk
1/4 c. sugar
1/4 t. salt
1/8 t. pepper
1/4 c. vinegar
3 c. finely cut cabbage

Combine evaporated milk, sugar, salt and pepper. Let stand 5 minutes to dissolve sugar. Gradually stir in vinegar. Pour over cabbage. Serve very cold. Serves 4-6.

From: Mrs. Conner, Emporium, Pa.

Old Fashioned Strawberry Shortcake

3 c. flour
4 1/2 t. baking powder
3/4 t. salt
1 T. sugar
1/2 c. shortening
3/4 c. milk (about)
2 T. butter
1 quart strawberries
1/2 c. sugar
Whipping cream

Mix and sift flour, baking powder, salt and the 1 T. sugar. Cut in shortening with pastry blender. Stir in milk gradually, mixing just enough to make a smooth dough. Kneed slightly. Divide dough in half. Pat one half in 7 or 8 inch pan, spread with butter, put other half, patted to fit, on top. Bake in hot oven 450 degrees F, 15 to 20 minutes. For individual shortcakes, cut dough in 12 2-inch rounds. Put together with butter. Place on baking sheet in hot 450 degrees 12 to 15 minutes.

Wash berries and hull. Crush berries and add sugar. Spread crushed fruit between layers of biscuits and over top. Garnish with whipping cream if desired. 6 servings.

June 21, 1955 Strawberry Jam

Strawberry Jam (2 days)

2 c. large firm berries
2 c. sugar

Wash and hull; measure strawberries. Place a layer of strawberries in a kettle, then a layer of sugar. Continue until all ingredients are used. Let stand overnight. Bring slowly to boil and cook 10 minutes. Let stand until next day. Bring to boiling point. Pour into hot sterilized jars, seal with paraffin.

Strawberry Jam

8 c. strawberries
4 c. sugar

Select firm, well ripened strawberries. Wash and drain carefully, dry them on a towel, remove hulls. Measure and place them in a 6-quart kettle over low flame, heat slowly to full rolling boil; boil rapidly for about 15 minutes, or until thermometer registers 218 to 220 degrees. Stir occasionally, being careful not to crush strawberries. Remove from stove, skim, stir gently. Pour into hot jelly glasses, seal with paraffin.


Tips: How to seal with paraffin:

1. Heat paraffin over LOW heat until just melted. Be careful not to heat to smoking point.
2. After filling jars with jam, wipe off edges of jar with a clean cloth to insure a clean, tight seal.
3. Pour paraffin about 1/8 inch thick. Tip classes to effect a tight seal.
4. If paraffin shrinks away from the edge of the glass it may have been overheated, remove paraffin and reseal carefully

ALWAYS STORE JAMS AND JELLIES IN A COOL, DARK DRY PLACE. BE SURE TO LABEL. Cover tops with lids or tie clean paper over tops.

Editor's Note: It should go without saying that sealing anything with paraffin is not 100% safe. Please use modern canning and preserving techniques. Alton Brown's Good East  gives modern technique that you can use.

June 16, 1955 Liver With Mushrooms, Special Stuffed Baked Potatoes, Green Salad, French Dressing, Bran Muffins, French Strawberry Pie

Another Every Day Dinner Menu

Liver With Mushrooms

Special Baked Potatoes

Green Salad, French Dressing

Bran Muffins

French Strawberry Pie

Liver With Mushrooms

1 pound liver
2 T. chopped onion
3 T. bacon fat
1 c. mushrooms cut into pieces and sauteed in butter
1/2 c. sour cream
2 T. flour
1 t. salt
Dash pepper
1 c. meat stock or bouillon

Cut liver into cubes and brown with onion in fat. Simmer for 5 minutes. Add mushrooms and cream, blended with flour and meat stock. Add seasonings. Add more liquid if needed. Heat thoroughly and serve on toast.

Special Stuffed Baked Potatoes

6 potatoes
1 t. salt
1/4 c. hot milk
2 T. butter
1/2 c. grated American cheese
Paprika

Select large, uniform potatoes, scrub, bake in hot oven 425 degrees about 1 hour or until soft. Cut in halves lengthwise, scoop out the insides, mix with salt, milk and butter. Beat until creamy. Refill shells; sprinkle with cheese and paprika, bake in moderate oven 350 degrees 5 to 10 minutes.

Green Salad

Mix lettuce, endive, chicory, romaine, celery, watercress, or other salad greens in a salad bowl. Toss thoroughly with French Dressing.

French Dressing

1/3 c. honey
2 t. salt
1 T. dry mustard
1 T. Worcestershire sauce
Dash of Tobasco
1 t. paprika
2 T. tarragon vinegar
1/2 c. cider vinegar
1 can tomato soup
1 1/2 c. salad oil

Mix all ingredients. Put into a jar. Keep in refrigerator. Shake well before using.

Bran Muffins

2 T. shortening
1/4 c. sugar
1 egg
1 c. bran
3/4 c. milk
1 c. flour
2 1/2 t. baking powder
1/2 t. salt

Cream shortening and sugar well. Add unbeaten egg and beat well. Stir in bran and milk. Let soak until most of the moisture is taken up. Add sifted dry ingredients and stir only until flour disappears. Bake in greased muffin pans in hot oven 400 degrees about 30 minutes. Yield: 8 large or 12 small muffins.

French Strawberry Pie

1 baked pie shell (9 inch)
1 3-oz. package cream cheese
Cream
1 quart strawberries
1 c. sugar
3 T. cornstarch
1/2 pint heavy cream, whipped

Soften cream cheese with cream and spread on bottom of pie crust. Select best half of berries and arrange on top of cream cheese. Mash and cook remaining berries and put through sieve to extract juice. Combine sugar and cornstarch, add juice. Cook until thick and clear, stirring constantly. cool and pour over berries in the crust. Chill and when ready to serve top with whipped cream.

Note: Have you shopped at the White Star Market corner of Congress and Woodbine Streets? This modern grocery store is 100% self service. Whether you are looking for meat, vegetables, or anything in the grocery line, including specialties, you'll find the highest quality at the White Star. We are very proud to have them join "Home Cooking" as a sponsor.

Editor's Note: The White Star Market mentioned above has closed, but the building is still there. You can still see the old store.  It is shuttered, but the stars are still on each panel.  There appear to be apartments above the store.There is not much parking by today's standards.To see the inside of the market, view this original 1943 advertisement from Armstrong Flooring. A Rochester Ramble  gives more information on the store and both interior and exterior pictures.

June 9, 1955 Swiss Steak, Spanish Steak, Italian Steak, Leftover Asparagus -- An Idea!, Strawberry Sundae Pie

Swiss Steak, Spanish Steak or Italian Steak

(One recipe -- two easy variations)

Swiss Steak:

Steak, round, blade, or arm steak. Have cut 1 1/2 inches thick
1 c. flour
1 t. salt
Dash pepper
1/2 c. sliced onion
1/4 c. water
3 T. shortening

Dredge meat with seasoned flour. Brown in melted shortening. Turn meat so it browns thoroughly on both sides. Remember to brown meat slowly. Add sliced onions and water. Cover meat closely and cook over low heat for about 45 minutes per pound of meat.


Spanish Steak:

Instead of water use 1 No. 303 can tomatoes. Liquid should never reach the boiling point. Just simmer.


Italian Steak:

With the addition of a few new ingredients we have exotic Italian steak. Served over a bed of rice, it's an elegant, appetizing dish. Again, this steak is prepared the same way as the Spanish steak. To the browned steak add the onions and the tomatoes, the new ingredients, add one 4 oz. can sliced mushrooms, 3 T. chopped green peppers, 1/2 c. sliced stuffed olives, and 1/8 t. garlic salt. Cover the meat and cook either on top of range or in the oven. If using your oven use temperature of 300 degrees.

Leftover Asparagus -- An Idea!

Use either whole asparagus or pieces. Brown 1/2 c. dried bread crumbs i 3 T. butter in frying pan. Put in asparagus, toss lightly over low heat until thoroughly heated.

Strawberry Sundae Pie

1 baked 9" pie shell
1/2 c. flour
1/4 t. salt
1/2 c. sugar
2 egg yolks, beaten
1/4 c. cold water
2 c. scalded milk
1 1/2 t. vanilla
2 T. butter

Combine flour, salt and sugar. Combine egg yolks and hot water. Add dry ingredients to egg mixture. Add to this scalded milk and butter. Cook over low heat until thickened, stirring constantly. Remove from heat, cool. Add vanilla. Pour into pastry shell. Top with:

Strawberry Topping

1 T. cornstarch
1 c. juice, drained from crushed sweetened berries
1 c. strawberries
1 c. heavy cream, whipped

Blend cornstarch with equal parts of juice, add rest of juice. Cook until thickened, stirring constantly. Remove from heat. Add 1 c. strawberries. Spread over the filling in pastry shell. Top with whipped cream.

June 6, 1955 Refreshments for a Graduation Party Pettit Fours, Pink Lemonade, Reception Punch, Strawberry Fruit Punch, Diploma Brownies, Butterscotch Beauties, Golden Glow Frosting

Pettit Fours

Cream Sponge Cake

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

Sift flour once and measure, beat egg whites until stiff but not dry, gradually beat in 1/2 c. of the sugar. Beat egg yolks with cold water and lemon juice until thick and lemon colored, beat in remaining sugar. Combine two egg mixtures. Mix and sift cake flour, baking powder and salt. Fold into egg mixture. Line jelly roll pan (about 15" x 10") with wax paper, grease paper and sides of pan. Bake 12 minutes at 350 degrees or until cake springs back when touched with finger. Turn on paper sprinkled with confectioners sugar. Remove paper. Cut cake when cold into squares, triangles or diamonds and there will be no waste. Arrange cakes on a cake cooler, allowing plenty of space between pieces of cake. Have clean table or pan under cake cooler.

Heat Pettit Fours frosting over hot water until thin enough to pour. Start pouring over a row of cakes onto the table or pan, moving steadily to end of row and then back over them. Scrape up frosting, reheat over hot water and use for other cakes. Let cakes dry, then remove from cooler with a sharp spatula trim bottom edges with a sharp knife.


To Color: Tint frosting delicately with vegetable coloring and frost one row of cakes. Scrape up frosting, reheat, and add more coloring for next row. The following series may be used:

1. Yellow, green, brown (with melted chocolate).
2. White, pink, rose, red.
3. White, yellow, pale orange, deep orange.

To decorate: Make boarders, flowers, or other designs with our favorite decorate frosting (March 31, 1955) put on with pastry tube or use tiny colored candies, chocolate shot, confectioners decorations, sliced gum drops arranged like flowers, nut meats, coconut or candied fruits

Petit Fours Frosting

2 c. sugar
1/8 t. cream of tartar
1 c. hot water
Confectioners sugar (1 c. or more)

Cook sugar, cream of tartar and water in saucepan to a thin syrup (226 degrees). Cool to warm (100 degrees). Add enough confectioners sugar to make of pouring consistency. Always add sugar to syrup, not the syrup to the sugar. DO NOT ADD TOO MUCH SUGAR. Test by pouring a little over cake. Keep over hot water.

Pink Lemonade

Puts Punch in your Party

2 bottles of cranberry juice
2 cans concentrated fruit juice -- orange -- canned or frozen -- DO NOT ADD WATER
2 large 46-oz. cans orange juice
Juice 6 lemons
Juice 6 limes
1/2 c. sugar
1 qt. gingerale

 Morning of party, open all juices and mix, then store in refrigerator until ready to use, stir well to dissolve sugar. When ready to serve, add ice cubes or ball of ice to chilled punch, add gingerale. Garnish with lime slices. Serves 35.

Reception Punch

For 75, allowing 2 refills in standard punch cups.

4 gallons orange juice
1 pint lemon juice
Block of ice
 2 oranges, sliced thin and halved
2 lemons, cliced thin and halved
1 c. maraschino cherries, drained
4 quarts gingerale
4 quarts sparkling water.

Place block of ice in bowl, add ONE GALLON OF ORANGE JUICE, and 1/2 cup LEMON JUICE at a time. Place half the orange and lemon slices on block of ice for garnish and float balance in the juices in bowl. Add 1 quart of GINGERALE pouring from bottle in a circular motion around the block of ice to distribute flavor equally. Followin same circular motion with 1 quart SPARKLING WATER.

To replenish bowl: Follow this exact proportion of 1 gallon fruit juice, 1/2 c. lemon juice, 1 bottle (quart) each of ginerale and sparkling water. In this way punch will maintain its sparkle when the bowl is emptied.

Note: The ATLANTIC SUPPLY have wonderful BASIC PUNCH which only needs the addition of water. To save lots of work and to have a delicious punch, try it. Addrss: 380 Main Street East.

Strawberry Fruit Punch

For 100 punch cups. Delicious

8 c. sugar
8 c. water
3 quarts hulled strawberries
8 bananas
2 c. sliced pineapple, canned or fresh
2 c. mixed fruit juice or apricot nectar
Juice of 1 dozen oranges or 2 cans frozen orange concentrate
Juice of 1 dozen lemons or 2 cans frozen lemon concentrate
4 quarts gingerale

Boil water and sugar 5 minutes. Cool. Combine strawberries, bananas, pineapple, the mixed fruit juices and orange and lemon juices. Add cooled syrup. Chill. Before serving ass ice and ginger ale. Serve over blocks of ice.  This is strong punch and may be diluted with ice water if desired.

Diploma Brownies

2/3 c. flour
1/2 t. baking powder
1/4 t salt
1/3 c. butter
2 squares chocolate
1 c. sugar
2 eggs
1/2 c. nuts
1 t. vanilla

 Sift flour, baking powder, and salt. Melt butter and chocolate together over hot water, cool. Add sugar gradually to eggs, beat well. Add chocolate mixture and blend. Add flour and mix well; add nuts and vanilla. Pour into greased 9 x 9 pan. Bake at 350 degrees 25 minutes. Cool in pan, cut into small squares. Swirl your favorite butter frosting (vanilla or chocolate) on top. Make small rosette on each square or print class number with pastry tube such as '55. Makes about 6 dozen small brownies.

Butterscotch Beauties

2/3 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 T. vinegar
1 c. evaporated milk
2 1/2 c. flour
1 t. soda
1/2 t. baking powder
1/2 t. salt
1 c. chopped nuts
Golden Glow frosting
Walnut haves

Cream butter and brown sugar. Add eggs and beat well. Add vanilla to evaporated milk. Sift dry ingredients and add alternately with milk to creamed mixture; mix well. Stir in chopped nuts. Drop by rounded teaspoons onto lightly greased cookie sheet. Bake at 350 degrees about 12 minutes until lightly browned. Cool on rack -- frost and decorate with walnut half. Makes about 7 dozen small cookies (1 3/4 inch).

Golden Glow Frosting

1/2 c. butter
1/4 c. boiling water
3 c. confectioners sugar

Cook butter until bubbling and slightly browned. Add sugar and blend, gradually add boiling water, beat until mixture is smooth and will hold its shape.




 

May 24, 1955 Veal and Mushroom Casserole, Strawberry Sponge Shortcake

Veal and Mushroom Casserole

(Sauce for this is wonderful -- perfect for an informal supper. Serve strawberry shortcake for desert -- add a green salad -- French bread.

3 pounds veal steak, cut 1/2 inch to 1/3 inch thick
1/2 c. flour
1 1/2 t. salt
Dash pepper
2 t. paprika
3 T. Fluffo
1 4-oz. can mushrooms, sliced
1 bouillon cube
1 8 oz. can tomato sauce
1/4 c. chopped green pepper
10 oz. noodles
Parmesan cheese

Pound meat, cut into serving pieces. Combine flour and seasonings; coat meat in mixture. Brown in hot Fluffo. Place in 13 x 9 x 2" baking dish. Drain mushrooms, save liquid. Add water to mushroom liquid to make 1 c. Heat to boiling point. Dissolve bouillon cube in hot liquid. Pour over meat. Bake at 350 degrees 30 minutes. Combine tomato sauce, green pepper and mushrooms. Pour over meat and continue baking 15 minutes. Cook noodles in boiling salted water until tender, drain. Sprinkle parmesan cheese on meat just before serving; serve with buttered noodles.

Strawberry Sponge Shortcake

3 egg yolks
3 T. sugar
1/2 t. vanilla
3 egg whites
6 T. sugar
3/4 t. baking powder
1/4 t. salt
1 quart fresh strawberries, washed, hulled
Heavy cream, whipped
1/2 c. cake flour, sifted

Beat egg yolks until thick and lemon-colored; beat in 3 T. sugar gradually, add vanilla. Beat egg whites until they stand ion soft peaks, beat in 6 T. sugar and continue to beat until very stiff. Fold yolks into whites.Sift together dry ingredients, fold into egg mixture. Spread in UNGREASED 9" ring mold. Bake at 350 degrees 30 minutes. Turn upside down to cool. Remove from pan. Fill center with whole berries, sugared if desired. Top with a few unhulled berries. Decorate top rim of cake with a ruffle of whipped cream. (Use your pastry tube for a fancy edge.) Pass a bowl of extra whipped cream. Serves 8.

May 20, 1955 Perfect Popovers, Hot Chicken Salad in Popovers, Regal Strawberry Angel Delight

Perfect Popovers

2 eggs
1 c. milk
1 c. flour
1/2 c. salt
1 T. melted Fluffo

Place eggs unbeaten in a bowl, add milk, flour and salt. Beat 1 1/2 minutes with rotary or electric beater. Add melted Fluffo; neat 1/2 minute. DON'T OVER BEAT. Grease custard cups generously. Place cups in shallow pan to corral them for the trip to oven. Fill cups 1/2 fill. Use measuring cup for easy pouring. Bake in very hot oven 475 degrees for 10 minutes, reduce heat to 350 and bake about 30 minutes. A few minutes before you remove them from the oven prick to let steam escape. makes 6 to 8.

Note: Popovers are delicious just as is, but don't limit popovers to the bread course. Try this easy idea:

Hot Chicken Salad in Popovers

2 c. cooked chickem, cubed
2 c. sliced celery
1/2 c. sliced toasted almonds
2 T. lemon juice
2 t. grated onion]
1/2 t. salt
1 c. mayonnaise
1/2 c. grated American cheese

Combine chicken, celery, almonds, lemon juice, onion and slat in heavy skillet. Add mayonnaise and cheese. Toss lightly. Heat slowly until mixture is piping hot, about 15 to 20 minutes. Cut tops from popovers. Fill bottoms with hot chicken salad. Replace tops. Makes 5 to 6 servings.

Another idea! Serve chicken a la king or creamed tuna or ham in popover shells. Good.

Regal Strawberry Angel Delight

2 T. unflavored gelatin
1/2 c. cold water
2 c. crushed strawberries
3 T. lemon juice
1 c. sugar
1/4 t. salt
2 c. heavy cream, whipped
Angel food cake

Soften gelatin in cold water, dissolve over hot water. Add strawberries, lemon juice, sugar and salt, chill until partially set. Fold in whipped cream. Line spring form pan (you can make your own -- see 5/16/55) with 1/2 inch slices angel food cake. Fill with strawberry mixture. Chill until set (2 to 3 hours). Serves 8. Garnish with big luscious berries.

Next week: Complete instructions on how to freeze Strawberries and Asparagus.

May 20, 1954 Barbecued Hamburger for 25, Strawberry Glaze Tarts, French Cream Filling

Barbecued Hamburger for 25

6 pounds ground beef
2 T. salt
1 1/2 c. chopped onion

Combine beef, onion and salt. Spread out in broiler pan and broil about 3 inches from heat until well browned, turn frequently. Pour of drippings.

Sauce

3 c. chopped onion
3 pints stewed tomatoes
1 1/2 c. tomato paste
2/3 c. vinegar
2/3 c. brown sugar
1 t. oregano
1 T. worcestershire sauce
1/8 t. tabasco sauce
1 T. salt
25 hamburger rolls

Combine all ingredients for sauce. Cook uncovered for at least 1 hour. Stir frequently. Combine sauce and browned meat. Cook over low heat 1 hour. Serve on hamburger buns.

Strawberry Glaze Tarts

1 baked 9 inch pie shell or 6 or 7 baked tart shells. Use pie crust recipe from May 17, 1954
1 recipe French cream filling
1 recipe glaze for strawberry pie
1 pint to 1 quart fresh strawberries
1/2 pint whipping cream

Pour cream filling (well chilled) into pie shell or tart shells, spread evenly. Place strawberries that have been thoroughly washed, hulled, dried and cut in half over filling with cut side down. If berries are small leave whole. Pour cooled glaze evenly over berries. Place pie in refrigerator until ready to serve. Serve with whipped cream.

French Cream Filling

1/2 c. sugar
1/4 c. flour
2 T. cornstarch
Pinch of salt
1 egg yolk combined with 1/2 c. milk
2 c. warm milk
1 t. vanilla

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 c. of cold milk. Add to dry ingredients, forming a smooth mixture. Add warm milk slowly and cook for about 5 minutes after it thickens. Cool, beating occasionally while cooling to prevent crust.

Glaze For Strawberry Pie

1 c. water
2 1/2 T. clearjel or cornstarch
1 c. sugar
2 T. lemon juice
Red food coloring

Dissolve clearjel or cornstarch in water. Cook in a small saucepan until mixture is thick and clear, stirring constantly. Add sugar and cook for several minutes until very clear and smooth. Remove from heat, add lemon juice and a little red coloring, stir until thoroughly blended. Let stand until cool. If glaze appears a little thick, add a tablespoon or two to make it of proper consistency but not too thin. Pour over strawberries.

May 19, 1955 Barbecued Frankfurters, Strawberry Jelly Roll

Barbecued Frankfurters

1/4 c. chopped onion
Fluffo
1/2 c. water
1/2 c. ketchup
3 T. vinegar
2 t. sugar
2 t. Worcestershire sauce
1 1/2 t. prepared mustard
1 t. paprika
1/4 t. salt
10 frankfurters

Cook onion in a little hot Fluffo until tender but not browned. Add remaining ingredients except frankfurters. Simmer 15 minutes. Split frankfurters lengthwise and place cut side down in a shallow pan. Pour sauce over. Bake in moderate oven 350 degrees 15 minutes, basting frequently. Serves 5.

Strawberry Jelly Roll

4 egg yolks
1/4 c. sugar
1/2 t. vanilla
4 egg whites
1/2 c. sugar
3/4 c. cake flour
1 t. baking powder
1/4 t. salt
3 T. sugar
1 c. heavy cream, whipped
1 c. sliced strawberries
Halved strawberries

Beat egg yolks until thick and lemon colored. Gradually beat in 1/4 c. sugar and vanilla. Beat whites until stiff, gradually add 1/2 c. sugar and beat until very stiff. Fold yolks into whites. Sift together flour, baking powder and salt. Fold into egg mixture. Spread batter evenly into waxed paper lined jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Bake at 375 degrees for 12 to 15 minutes or till cake springs back when touched lightly. Loosen edges of cake and turn onto towel sprinkled with confectioners sugar. Peel off paper quickly but carefully so you won't tear the cake. Trim crusts off with very sharp knife. While cake is still warm, lay a piece of waxed paper on it and roll quickly with paper inside. Cool on rack. When cake is cold, unroll it, remove paper. Add sugar to whipped cream. Reserve 1/4 of mixture for topping; spread remainder on cake, sprinkle with slice strawberries, roll. Top cake roll with whipped cream and berry halves.

Note: If you wish to keep this roll for any length of time use the Stabilized Whipped Cream i8nder 5/18/55.

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.