February 28, 1956 Chicken and Biscuits, Strawberry Pie

Chicken and Biscuits

1 stewing chicken (about 6 pounds)
2 celery stalks with leaves
Few sprigs of parsley
1 small onion, sliced
1 bay leaf
6 T. butter or chicken fat
6 T. flour
3 c. chicken broth
1 t. salt
1/8 t. pepper
Baking powder biscuits

Cover cut up chicken with cold water (about 2 quarts), add celery, parsley, onion and bay leaf, simmer until meat is tender enough to fall from the bone (2 to 3 hours). Remove chicken from broth and separate meat from bones. Return bones to broth and simmer again for 1 hours, strain and cool broth. To make gravy, melt butter or chicken fat in large skillet, add flour and blend well. Gradually stir in broth and cook until thick and smooth, stirring constantly. Add salt and pepper. Pour into casserole and top with hot baked baking powder biscuits. Garnish with parsley and pimiento if desired.

Strawberry Pie

1 pkg strawberry flavored gelatin
1 c. boiling water
1 pkg frozen strawberries
1 t. lemon juice
2 egg whites
1/2 c. heavy cream, whipped
1 9" pie crust

Pour boiling water over gelatin, stir until dissolved. Add frozen strawberries and lemon juice and stir until blended. Chill until mixture begins to thicken then fold in stiffly beaten egg whites and heavy cream. Pour into pie shell and chill until firm.

May 25, 1955 How to Freeze Asparagus, How to Freeze Strawberries, Fresh Strawberry Pie, How To Cook Artichokes

How to Freeze Asparagus

General Information:

Success in freezing vegetables depends upon variety, right stage of maturity and haste in getting food into freezer immediately after harvesting.

VEGETABLES MUST BE SCALDED

All vegetables must be scalded because:

1. Scalding inactivates the enzymes which cause flavor, color, and texture  changes during storage of frozen foods.
2. Scalding sets the color.
3. Scalding helps to retain food value.
4. Scalding helps to shrink vegetables, makes easier to package.

Vegetables should be scalded in large amount of boiling water. Drop vegetables into water which is boiling rapidly, when water begins to boil again, vegetables are scalded; remove immediately and plunge into ice water, have plenty of ice cubes for chilling the vegetables.

 Suitable Containers or Packaging Materials

Plastic containers, vap-o-cans, waxed boxes with cellophane bags or liners and plastic bags are good. For asparagus and corn on the cob or broccoli, cellophane, aluminum foil, or parchment paper are good.

Asparagus

Variety for freezing: Martha Washington or Mary Washington.

Preparation: Break off tough part of stalk, clean in cold water, remove scales.

Scalding: Bring to full rolling boil.

Packaging: Chill, drain, package, label, freeze.

How to Freeze Strawberries

Variety for freezing: Culver, Catskill, Premier, Sparkle, Robinson, Dorsett, Fairfax.

Preparation: Sort, wash in ice water, hull, slice or leave whole.

Packaging: Mix sliced berries with 1 pound (2 c. sugar) for each 5 to 6 pounds (10 to 12 c.) fruit. Stir only enough to dissolve sugar and allow to stand 20 minutes. Package, label, and freeze.

Note: Whole berries for garnish may be frozen without sugar. Select perfect berries, leave caps on, wash gently in ice water. Drain well. Spread on cookie sheet or large pan so berries are not touching and freeze with caps on. When frozen put whole berries in container for storage. To use: Serve while still icy.

Fresh Strawberry Pie

1 1/2 quarts strawberries
1/2 c, water
1 c. sugar
3 T. cornstarch
1/4 t. salt
1 T. butter
Red coloring
9" pie shell
Whipped Cream

Crush 1 c. of berries, add water and cook together until color is out of berries, strain. Should have 1 c. liquid. Mix sugar and cornstarch together, add to liquid with salt. Cook together until thick and transparent. Add butter and red coloring if desired. Arrange whole berries in 9" pie shell. Spoon glaze over berries, being careful to coat it all. Cool. Garnish with whipped cream.

Note: Serve this pie soon after making. You may substitute 2 1/2 T. clearjel for cornstarch.

How To Cook Artichokes

Cook artichokes whole in enough water to cover to which has been added 1 T. vinegar, 2 t. salt. Add artichokes after water comes to a boil. Cook 30 to 45 minutes.

To serve: Have a small side dish of melted butter. Pluck off leaf, dip tip of it into butter. Place the soft or inner edge between the teeth and pull gently, scraping off the pulpy portion. Discard rest of leaf. Continue until you have reached the center or "choke." This is an inverted cone-shaped segment you will want to cut around, remove and discard. The "heart" of the artichoke is delicious.

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.