February 11, 1955 Valentine Party for Children Creamed Chicken, Molded Fruit Salad, Butterscotch Sauce, Hot Fudge Sauce

Valentine Party for Children

Creamed Chicken on Buscuits

Buttered Peas     Molded Fruit Salad

Ice Cream - - Cookies

Milk

Creamed Chicken

6 T. butter or chicken fat
6 T. flour
1 t. salt
1/8 t. pepper
1 1/2 c. chicken broth
1 c. cream or top milk
1 1/2 c. cooked chicken, diced

Melt butter, blend in flour and seasonings. Stir in chicken broth and cream and cook, stirring constantly until thickened. Add chicken. Keep hot in double boiler. Serve over biscuits. Serves 6.

Molded Fruit Salad

(From Mrs. Lillian Foland, Henrietta, N.Y.)

1 pkg. lemon flavored gelatin
1 c. boiling water
1/2 c. creamed cottage cheese
1.2 c. heavy cream whipped or 1 c. whipped evaporated milk
1/2 c. nuts
1/2 c. quartered maraschino cherries
1 c. crushed pineapple, well drained

Dissolve gelatin in boiling water. Chill until partially set. Fold in remaining ingredients. Pour into individual molds (heart shaped if you have them). Chill until firm. Serves 6 to 8.

Butterscotch Sauce

1 1/2 c. brown sugar
1/3 c. butter
3/4 c. light corn syrup
1/8 t/ salt
1 c. light cream

Cook sugar, butter, corn syrup and salt together. Stir constantly until sugar is dissolved. Ad cream slowly, stirring and cook until syrup thickens, to a temperature of 228 degrees, which is just below the soft ball stage. Serve hot or cold over ice cream. Will keep indefinitely in covered container in refrigerator. To reheat, use double boiler.

Hot Fudge Sauce

3 squares chocolate
1 c. sugar
1 c. light corn syrup
1/2 t. vanilla
1/2 c. light cream
1/4 t. salt
2 T. butter

Combine all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly until mixture boils. Boil 3 minutes, stirring occasionally. add vanilla. Serve hot. Sauce may be stored in refrigerator. Reheat over boiling water.

February 10, 1955 Cookery Basics No. 7 Cake Decorating White Cake, Sweetheart Cake, Butter-Creame Icing (For Frosting and Decorating)

Cake Decorating - Cake No. 1 "Sweetheart"

White Cake

4 c. cake flour
4 t. baking powder
1 1/2 t. salt
1 c. shortening
2 c. sugar
6 egg whites
1 1/2 c. milk
2 t. vanilla

Sift flour, baking powder and salt. Cream shortening, add sugar and cream together until light and fluffy. Add egg whites, one at a time, beating well after each addition. Add dry ingredients alternately with milk. Add vanilla. Pour into 2 well greased and floured 9 inch square pans. Bake at 325 degrees for one hour.


Directions For Sweetheart Cake

Cut a heart shaped pattern from cardboard (about 8 inches wide). Place on cake squares and cut out 2 perfect hearts. Place pattern beside one cake heart so edge overlaps and cut out piece of cake will interlock. Spread cut with frosting and cake hearts together.

Cut two 9" red cardboard hearts; tape together. Cover with cellophane (this keeps frosting from soaking cardboard). Place cakes on cardboard. Prepare frosting (below) and ice cake. Tint frosting pink for decorating. Cut edges from 6" paper doilies about 1 1/2 inch wide. Crinkle side cut; press gently into frosting around top and bottom for a ruffled look. Write "To My Love" with the plain tip of a decorating tube No. 2. Accent the lettering with dots of frosting made using this tip. Arrange frosting roses around the hearts about 1/2 inch in from edge of cake. Fill in between spaces with leaf tube No. 67. Use tube No. 96 to press out rose buds around base of cake.

Butter-Creame Icing (For Frosting and Decorating)

1.2 c. shortening
1/2 c. butter
4 egg whites, unbeaten
2 pounds confectioners sugar
2 t. vanilla

Cream shortening and butter together until light and fluffy. Add part of sugar, continue creaming until well blended. Add 2 of the egg whites and continue beating, add more sugar and egg whites alternately. Add vanilla. Continue beating after adding all of the sugar until very fluffy and smooth. This makes enough frosting for icing and decorating "Sweetheart Cake".

Note: If frosting is too soft if may be necessary to add a little additional  confectioners sugar for decorating. Sift confectioners sugar before using for lumps in sugar make decorating difficult.