April 21, 1955 Sunday Dinner Roast Long Island Duckling, Mushroom Rice Stuffing, Sweet Potato Delights, Chiffon Cake

Sunday Dinner

Roast Long Island Duckling

Sweet Potato Delight      Green Vegetable

Relishes

Chiffon Cake

Roast Long Island Duckling

Long Island Ducks (frozen) are available all over the U.S. These ducks are packaged ready to cook and are available under half a dozen nationally known brands. Ducks weigh 3 1/2 to 5 pounds.

To prepare: Push skin back around the neck and cut off neck close to body. Wash duck carefully inside and out in cold water, dry thoroughly. Because the legs lie so close to the body there is no need to truss a duck. Roast unstuffed or filled with your favorite stuffing. Roast as follows:

      Temperature - 325 degrees.
      Time: 25 to 30 minutes per pound.

Mushroom Rice Stuffing

1 c. long grain or converted rice
1 2/3 c. water
2 or 3 oz. can chopped mushrooms
1/2 t. salt
1/4 t. pepper
1/8 t. marjoram
2 T. fat
1/2 c. diced onion
1/2 c. chopped Brazil nuts
Chopped giblets, optional, chopped

Place rice rice, water, contents of can of mushrooms and seasonings in saucepan. Cover and bring to boil. Cook over low heat until rice is tender, about 20 minutes.Cook onion in fat for several minutes. Combine with rice and mushrooms, add chopped Brazil nuts and giblets if desired. Makes 3 1/2 c. stuffing.

Note: This recipe is extra glamorous if wild rice is used instead of regular white rice.

Sweet Potato Delights

Use Jersey sweet potatoes if possible for they are drier and easier to work with. (Canned sweet potatoes may also be used.) Steam raw potatoes until they are just tender. Cool, remove skins, mash. Pick up 1/4 c. mashed potato, make depression. place soft marshmallow and a small piece of pineapple in each. Shape into balls, enclosing marshmallow and pineapple. Roll in flour, then dip in well beaten egg into which 1 T. water has been added, roll in crumbled corn flakes. Let stand on waxed paper for 20 minutes. Fry in deep fat at 350 degrees until lightly browned (about 2 minutes). Keep in covered skillet over VERY VERY low heat, to keep warm until ready to serve.

Chiffon Cake

10 inch tube pan or 13 x 9 inch oblong pan (ungreased) 325 degrees, 1 1/4 hours.

2 1/4 cake flour
1 1/2 c. sugar
3 t. baking powder
1 t. salt
5 egg yolks, unbeaten
1 c. egg whites
1/2 c. salad oil
3/4 c. cold water
3 t. lemon rind, grated
2 t. vanilla
1/2 t cream of tartar

Sift flour, measure, sift with sugar, baking powder and salt, sift into large bowl. Separate eggs, set aside 5 yolks, separate enough to have 1 c. egg whites. Store left over egg yolks in refrigerator covered with cold water. Make a well in center of flour mixture, add in this order, oil, egg yolks, and water to which grated rind and vanilla have been added. Mix with electric mixer on low speed or wooden spoon until very smooth (1 to 2 minutes). Add cream of tartar to egg whites, beat until they hold a VERY STIFF peak. They should be stiffer than for Angel Food Cake. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula. DO NOT BEAT. Pour mixture into UNGREASED tube or oblong pan. Bake as directed above.

Bake until surface of cake springs back when lightly touched. Let hang until cold, this means upside down. If cake is so high that it might touch the tale, invert through a funnel. When cool, loosen cake with spatula. Delicious unfrosted or frosted.

Variation: Orange Chiffon Cake. Use 2 T. grated orange rind and 3/4 c. orange juice in place of lemon rind and water.

 Note: Chiffon Cake is delicious if correctly made, terrible if directions are not followed exactly. Have all ingredients at room temperature, especially egg whites in order to have the greatest volume. Egg whites must be beaten VERY VERY STIFF. Be careful in folding, fold only until yellow streaks of egg yolk mixture disappear. GOOD LUCK.

Note:  Did you drink 3 glasses of milk today?

March 9, 1955 Baked Frozen Vegetables, Pork Chops and Apple Casserole, Baked Sweet Potatoes, Chart For Baked Frozen Vegetables, Oatmeal Peach Betty

Something special for the small fry to make for desert tonight. Oatmeal Peach Betty

(Today I've planned an Oven Meal for the family. Maybe mother will let you make the desert. Here's the menu.)

Pork Chop Casserole

Baked Sweet Potatoes      French Style Green Beans

Oatmeal Brown Betty

Milk

Pork  Chops and Apple Casserole

6 pork chops, cut 1/2 inch thick
2 T. fat
12 whole small onions
5 tart apples, quartered
1 T. brown sugar
1 c. water
Salt and pepper to taste

Brown pork chops in fat. Arrange chops in baking dish, top with onions and apples. Sprinkle with brown sugar. Add water, salt and pepper. Cover tightly and bake in a moderate oven 375 degrees 1 2/4 hours or until tender.

Baked Sweet Potatoes

Scrub potatoes and rub with fat. Bake in oven with meat for 1 1/4 hours.

Chart For Baked Frozen Vegetables

Have you tried baked frozen vegetables in the oven along with your roast/ Flavor and color remain excellent for vegetables mainly cook in their own liquid. Turn frozen vegetables into a casserole, add salt and 2 T. butter for each package. Some need liquid as listed below.

Here are cooking times required:

Vegetable                                                                                Time in Minutes
                                                                                                325 to 375 degrees
Asparagus: cuts                                                                                  40-45
                  spears                                                                              40-50
Broccoli, Brussels Sprouts                                                                  35-40
Cauliflower                                                                                         30-35
Corn (kernels)*                                                                                  25-30
Green Beans, cut                                                                                40-45
                      French style                                                                  35-40
Lima Beans (add 1/4 c. water)                                                            45-50
Peas                                                                                                   35-40
Spinach, whole leaf                                                                             35-40
              chopped                                                                               30-35
Succotash                                                                                           45-50
Wax Beans, cut                                                                                   45-50
Mixed Vegetables                                                                                40-45

*Defrost corn-on-the-cob completely, Roll in melted butter in a shallow baking pan. Bake 400 degrees 20 minutes.

Oatmeal Peach Betty

2/3 c. flour
1/4 t. salt
1/4 t. soda
2/3 c. quick cooking rolled oats
1/4 c. butter
2 T. lemon juice
2 c. canned sliced peaches
1/4 t. cinnamon
1/3 c. brown sugar
1/2 t. vanilla
1 T. butter for dotting

Sift together flour, salt and soda. Add rolled oats. Put peaches in bottom of 2 quart casserole. Sprinkle lemon juice and cinnamon over them. Mix together brown sugar and melted butter, add to flour mixture, stir until mixture looks crumbly. Add vanilla. Dot peaches with 1 T. butter, spread flour mixture over top. Bake 375 degrees 45 minutes. Serve hot or cold with cream or milk. Serves 4 or 5.