September 22, 1955 Macaroni and Cheese Bake, Chocolate Ice Box Cake, Gingersnaps

Macaroni and Cheese Bake

1 1/2 c. scalded milk
1 c. soft bread crumbs
1/4 c. chopped pimieno
1 T. minced onion
1/4 c. melted butter
1 1/2 c. grated American cheese
1/2 t. salt
Dash pepper
3 eggs
1 c. cooked Bravo 60-Second Macaroni
1 can mushroom soup
1/4 c. milk
Chopped Parsley

Pour scalded milk over bread crumbs. Add pimiento, onion, butter, cheese, salt and pepper. Beat eggs slightly, add to mixture, add macaroni. Pour into well buttered 9 x 9 pan or 8 x 12 baking dish. Bake at 325 degrees for 50 minutes. To serve, cut in squares and top with mushroom sauce made by combining mushroom soup and milk. Sprinkle with parsley.

Note: One of our friendly viewers sent in this recipe, her name was not on the recipe card. I'm sorry not to give you credit for this fine luncheon dish. I know you'll like it.

Chocolate Ice Box Cake

2 1/2 c. cookie crumbs (10 oz.)
1/2 c. butter
1 T. gelatin
1/4 c. cold water
1/3 c. boiling water
3 egg whites
1/2 c. sugar
1/8 t. salt
1/2 t. vanilla
1 c. whipped cream

Measure out 1/2 c. of cookie crumbs. Combine remaining crumbs with butter. Press mixture into pan 7 x 11. Bake in slow oven 325 degrees for 5 minutes. Cool. Soften gelatin in cold water. Add boiling water; stir until gelatin is dissolved. Beat egg whites until frothy; add salt and vanilla; beat until stiff. Add sugar gradually and continue beating until mixture stands in stiff peaks. Combine egg mixture and gelatin; fold in whipped cream. Pour over cookie crumb crust. Sprinkle remaining crumbs over top. Chill in refrigerator until firm. Servs 10 to 12.

Gingersnaps

1 c. sugar
3/4 c. shortening
1/4 c. molasses
1 egg
2 c. flour
1 1/2 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1/4 t. nutmeg
1 1/2 t. ginger
1/3 c. sugar

Cream sugar and shortening. Add the molasses and egg, mix well. Sift flour, soda, salt and spices. Add to creamed mixture. Blend well. Roll small portions of dough between palms of hands into small balls about the size of a walnut. Roll balls in sugar. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 15 minutes. Remove from cookie sheet as soon as they are baked for they harden quickly. Makes about 4 1/2 dozen.

September 5, 1955 Icicle Pickles (13 day pickles), Mother's Bread and Butter Pickles, My Favorite Watermelon Pickles, Jiffy Sweet Chunk Pickles, Pickle Pointers, Pickle Difficulties, Banana Oatmeal Cookies

Icicle Pickles (13 day pickles)

2 gallons cucumbers (cut lengthwise in narrow strips with skins left on)
1 pint salt
1 T. alum
5 c. vinegar
4 pounds sugar
1/4 c. mixed pickling spices
Boiling water

Put cucumbers in a crock. Add salt and 1 gallon boiling water. When cool, cover with a plate. Let stand 1 week.  If mold forms it will not affect the cucumbers. Drain, add another gallon boiling water. Let stand 24 hours. Drain. Dissolve alum in 1 gallon boiling water, pour over cucumbers. Let stand 24 hours. Drain and discard liquid. Combine vinegar, sugar, and spices. Bring to boiling point, put on cucumbers. Let stand 24 hours. Repeat this last step three more times, each time pour vinegar mixture off  and bring to a boil, then pour over cucumbers. Pack into clean, hot jars, seal.

Mother's Bread and Butter Pickles

6 quarts medium sized cucumbers, thinly sliced
3/4 c. salt
6 medium white onions, sliced
2 c. water
1 quart vinegar
4 c. sugar
2 T. celery seed
2 T. mustard seed
1/4 t. cayenne pepper

Wash cucumbers thoroughly before slicing. Arrange cucumbers and onions in an earthenware crock or bowl. Sprinkle each layer with salt. Cover and let stand 3 hours. Drain. Combine water, vinegar, sugar, celery seed, mustard seed and cayenne pepper. Bring to a boil, boil 5 minutes. Add cucumber mixture and bring once more to boiling point; but do not boil. Pack immediately in hot sterilized jars. Makes about 8 pints.

My Favorite Watermelon Pickles

 (Revised Recipe)

7 pounds prepared watermelon rind
2 c. water
2 c. vinegar
3 1/2 pounds sugar
1/2 t. oil of cinnamon
1/2 t. oil of cloves
8 t. powdered alum

Cover rind with water. Cook until tender but not soft. Drain. Cover with fresh water to which you have added the 8 t. alum. Let stand overnight. Drain. Combine water, vinegar and sugar, bring to a boil, boil 3 minutes. Add oil flavorings. Pour over drained rind. Bring to a boil each day for 4 days. On the 4th day bring to a boil, pack into hot sterilized jars and seal. Yield: 6 pints.

Note: To prepare watermelon rind, remove all pink meat and green skin from the rind of a firm melon, preferably under ripe. Cut into desired shapes, strips, squares or circles.

Jiffy Sweet Chunk Pickles

 30 cucumbers (1"in diameter
1 1/2 c. vinegar
1/2 c. salt
3/4 c. water
4 c. sugar
1 t. celery seed
1 t. mustard seed

Slice pickles about 1/4" thick. Arrange in layers with cracked ice, sprinkle each layer with salt. Let stand 3 hours. Drain thoroughly. DO NOT RINSE. Mix vinegar, water, sugar, celery and mustard seed. Bring to boiling point, add pickles and heat until pickles are hot but not boiling. Fill hot, clean jars, seal.

Pickle Pointers

Cucumbers for pickling: For best pickles use small to medium size cucumbers. Plan to start making pickles the day they are picked. Heat pickles only to boiling, NEVER BOIL.

Vinegar: Avoid using too strong a vinegar. Cider vinegar gives a fine flavor. White vinegar may be used. Use 40-60  grain strength 5% acidity. Be sure vinegar solution covers pickles.

Salt: Use pure or dairy or bag salt for all pickling. Do not use iodized or table salt. Measure salt accurately. Too strong a brine causes pickles to shrivel.

Jars: Glass jars with glass tops are best. If vacuum seal type jars are used, have jars and lids very hot, fill with very hot pickles and screw metal band down firmly. DO NOT USE ZINK TOP JARS FOR BRINED MIXTURES. DO NOT USE A VACUUM SEAL WHEN FILLING WITH A COLD MIXTURE.

Pickle Difficulties

When pickles shrivel: Too strong a brine was used, too much sugar was added or too strong a vinegar was used. When pickles shrivel you can not restore them. Grind and use as a relish.

If pickles are soft: Not enough salt was used or pickles were not entirely covered with brine when soaking.

Hollow Pickles: Cucumbers were too old or were allowed to stand too long before making into pickles.
  

Banana Oatmeal Cookies

(Lunch-box Favorite)

"Especially for the back-to-school gang"

1 c. sugar
2/3 c. fluffo
2 eggs
1/2 t. vanilla
1/2 t. lemon extract
3/4 c. mashed bananas
1 1/2 c. quick cooking rolled oats
2 c. flour
3/4 t. soda
1 t. baking powder
1 t. salt
1/2 c. chopped nuts

Cream sugar and shortening. Add eggs. Beat until light and fluffy. Blend in flavorings, mashed bananas and rolled oats. Sift together dry ingredients. Blend into creamed mixture. Stir in nuts. Drop by teaspoonfuls 2 inches apart on lightly greased baking sheet. Bake at 350 degrees about 15 minutes. Makes 3 dozen.

August 19. 1954 Cheese and Ham Souffle, Cardinal Salad Dressing, Mail Call Cookies, Peanut Butter Macaroons, Butterscotch Bars

Cheese and Ham Souffle

4 oz. Bravo elbow macaroni
1/2 c. ground cooked ham
1 c. grated Cheddar or Swiss cheese
1 T. chopped parsley
1/2 t. salt
3 eggs, separated

Cook macaroni according to directions on box until tender. Drain. Mix with ham, cheese, parsley and salt. Add well beaten egg yolks. Fold in well beaten egg whites. Pour into well buttered 1 1/2 quart baking dish. Bake in moderately slow oven 325 degrees for 35 to 40 minutes, or until puffed and slightly browned. Makes 4 servings.

Cardinal Salad Dressing

(something a little different for that tossed salad)

1/2 c.salad oil
1/4 c. vinegar
1/3 c. ketchup or chili sauce
2 T. lemon juice
2 t. onion juice
2 t. sugar
1 t. salt
1/2 t. paprika

Use any empty salad dressing jar with a screw top. Measure ingredients and put into jar. Shake well. Chill.

Mail Call Cookies

Boys and girls away from home appreciate cookies. But what a disappointment it must be when, on opening that package he finds the cookies in crumbs or worse, moldy. Here are some suggestions to check in packing and sending cookies.

1. Choose the right recipe.
2. If a drop cookie try to make them uniform in size.
3. Cut bar cookies evenly.
4. Be sure cookies are absolutely cold before packing; otherwise they mold.
5. To pack: use a strong cardboard box, wrap cookies in packets of six or eight in wax paper. Use shredded paper, pop corn or sugar coated cereal between packets and pack firmly. Wrap box snugly in heavy paper and tie with stout string.

Peanut Butter Macaroons

2 egg whites
3/4 c. sugar
1/4 t. vanilla
2 c. rice krispies
1/3 c. peanut butter

Beat egg whites until stiff. Fold in sugar gradually. Add flavoring. Fold in rice krispies and peanut butter. Drop by teaspoonfuls to a well-greased baking sheet. Bake at 375 degrees for 6 to 8 minutes.

Butterscotch Bars

2 eggs
1 c. brown sugar
1/2 t. grated orange rind
3/4 c. corn flakes
3/4 c. all-purpose flour
1 t. baking powder
1 c. chopped nuts

Beat eggs, add sugar and cook over hot water for 15 minutes, stirring constantly. Add rind and cool. Add remaining ingredients. Pour into greased 8 x 8 x 2 inch pan and bake at 350 degrees for 20 minutes.

August 9, 1955 Barbecued Ribs, Skillet Potatoes, Coleslaw Toss, Frosty Lemon Creme, Sour Cream Coconut Cookies

Oven Barbecued Ribs

Skillet Potatoes      Coleslaw Toss

Relishes in Basket

Frosty Lemon Creme

Sour Cream Coconut Cookies

Barbecued Ribs

3 to 4 pounds ribs, cit in pieces
1 lemon
1 large onion
1 c. ketchup
1/3 c. Worcestershire sauce
1 t. salt
1 t. chili powder
2 dashes Tobasco sauce
2 c. water

Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven 450 degrees for 30 minutes. Combine remaining ingredients; bring to a boil, pour over ribs. Bake at 350 degrees for about 1 hour. Baste ribs every 15 minutes with sauce, add more water if necessary. Makes 4 servings.

Skillet Potatoes

Peel 6 medium potatoes and cut in 1/2 inch cubes. Melt 1/2 c. shortening in a heavy skillet. Add potatoes. Fry quickly, turning often until crisp and golden brown, about 20 minutes. Season with salt. Serves 4 to 6.

Coleslaw Toss

2 c. crisp shredded cabbage
1/2 c. chopped parsley
1/2 c. green onions, sliced
3 T. sugar
3 T. vinegar
2 T. salad oil

Combine chilled vegetables. Combine remaining ingredients. Stir to dissolve sugar. Pour over vegetables. Toss lightly. Garnish with sprigs of parsley and green pepper rings. Serves 4 to 6.

Frosty Lemon Creme

"Smooth and creamy and utterly delicious"

2 eggs
1/2 c. sugar
1/2 c. light corn syrup
1/4 c. lemon juice
1 t. grated lemon rind
1 c. milk
1 c. light cream or top milk

Beat eggs until thick and lemon colored, gradually add sugar and continue beating until mixture is thick. Add remaining ingredients and blend. Pour into refrigerator tray. Freeze firm; break into chunks, turn into chilled bowl. Beat with electric or rotary beater until fluffy smooth. Return to freezer tray, freeze form. Makes 1 quart.

Sour Cream Coconut Cookies

1 c. shortening
2 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. grated lemon rind
4 c. flour
1 t. soda
2 t. baking powder
1/2 t. salt
2/3 c. thick sour cream
1 c. moist coconut, snipped

Cream shortening and sugar, add eggs and beat well. Add vanilla and lemon rind. Sift flour with soda, baking powder and salt and add to creamed mixture, alternately with sour cream. Stir in coconut. Chill dough. Roll dough 1/8 inch thick and cut with floured cookie cutter lift out small portions of dough about the size of an English Walnut, roll between palms of hands until a little ball is formed. Place on lightly greased cookie sheet about 2" apart. Then press down on the ball of cookie dough with a cloth covered glass. You'll have nice round cookies without the bother of rolling the dough. It may be necessary to dust hands lightly with flour during the rolling. Bake at 375 degrees for 10 to 12 minutes. Makes about 6 dozen cookies.

August 8, 1955 Picnic Whopperoos, Jiffy Baked Beans, Cobana Bars, Custard Pie

Picnic Whopperoos

Jiffy Baked Beans      Relishes

Cobana Bars

Picnic Whopperoos

Split a loaf of French or Vienna bread lengthwise; butter. Arrange the following on bottom half: lettuce, tomato slices, sliced cheese cut in half diagonally, onion rings, and chilled slices of canned luncheon meat or other cold cuts. Add your favorite condiment such as ketchup, mustard or mayonnaise. Replace top half of bread and cut into 4 to 6 inch chunks.

Jiffy Baked Beans

2 1-pound cans baked beans
1/4 c. brown sugar
1/2 t. dry mustard
1/2 c. ketchup
4 slices bacon, cut in 1-inch pieves
1/2 c. onion slices

Combine ingredients. Place in bean pot or 1-quart casserole or individual bean pots. Bake uncovered in moderate oven 350 degrees 1 hour for large casserole, 30 minutes for individual.

Cobana Bars

1 3/4 c. flour
2 t. baking powder
1/2 t. salt
2 T. instant coffee
1/2 c. butter
1 c. sugar
1 t. lemon extract
3 eggs, beaten
1 c. mashed bananas
1/2 c. chopped walnuts

Sift flour, baking powder and salt, mix in instant coffee. Cream butter and sugar, add lemon extract and eggs. Mix well. Add mashed bananas alternately with flour. Stir in walnuts. Bake in greased pan 8 x 12 x 2 inches at 350 degrees for 1/2 hour. Cool in pan and cut in bars 4 inches long and 1 inch wide. Frost with plain confectioners sugar icing and sprinkle with additional nuts if desired. Makes 24 bars.

Custard Pie

Prepare a 9" pie shell. Partially bake crust. Remember to place a second pie plate of the same size and shape on the unbaked pie shell. The pie crust is held between the pie plates during baking. No pricking is necessary. Bake at 425 degrees for 15 minutes. After pie shell is partially baked reduce temperature to 300 and pour in custard filling. Bake 35 to 40 minutes until custard is set.

Tip: The best way to tell when a custard pie is done is to insert a silver knife at the edge of the pie. If it comes out clean remove pie, even though the center may be slightly soft. The center finishes cooking after pie has been removed. Overcooking makes the custard curdle.

Treat: For a delicious coconut custard pie, sprinkle 1/2 c. coconut over top of pie before putting in oven to bake.

Custard Filling

4 eggs, slightly beaten
1/2 c. sugar
1/2 t. salt
2 1/2 c. milk, scalded
1 t. vanilla
1/4 t. nutmeg

Beat eggs slightly; add sugar and salt. Add scalded milk, vanilla and nutmeg. Pour hot filling into hot crust, a small amount at a time, and avoid spilling custard over edges of crust. Bake at 300 degrees for 35 to 40 minutes. After cooling, refrigerate until serving time.

Tip: For best results use cream-line milk for custard pie making. It will be necessary to bake custards longer if made with homogenized milk. The homogenized process has a tendency to make the milk less stable because of the denaturization of the protein. Homogenizing breaks up the fat into very fine particles and distributes them through the custard; they form weak spots and tend to give a less firm body to custard.

 For Custard Cups:

Prepare custard filling as for custard pie. Pour into 6 large greased custard cups. Place in a deep pan. Place in oven; pour boiling water into a pan having it come up as high as possible around the custards. Bake at 325 degrees 45 minutes to 1 hour or until blade comes out clean.

August 3, 1955 Hawaiian Ham Rolls, Good Southern Biscuits, Jellied Coleslaw, Spicy Apple Chiffon Pie, Crisp Sugar Cookies

Hawaiian Ham Rolls

1 bouillon cube
1/3 c. boiling water
1/2 t. salt
3/4 t. soy sauce
1/3 c. quick cooking rice
1/3 c. green pepper, chopped
1 T. butter
10 slices boiled ham
2 1/2 c. crushed pineapple (No. 2 can)
1 c. brown sugar
1 t. mustard
2 T. vinegar

Dissolve bouillon cube in water. Add salt, soy sauce, and rice; cover and bring to a boil. Remove from heat and let stand covered, 10 minutes. Cook green pepper in butter until softened. Add to rice mixture. Pile rice mixture in center of each ham slice. Place spoon of drained pineapple on each side. Roll up, fasten with toothpicks. Place in 11 1/2 x 7 1/2 x 1 1/2 baking dish. Combine brown sugar, mustard and vinegar, spread mixture over rolls. Bake in hot oven 400 degrees 15 minutes, turn over to serve; baste with syrup. Serves 5.

Good Southern Biscuits

2 c. flour
3/4 t salt
3 t. baking powder
1/4 c. shortening
1 c. buttermilk
1/4 t. soda

Sift flour, salt and baking powder. Cut in shortening with pastry blender. Mix baking soda and buttermilk, add to flour, beat lightly. Toss on floured board, knead until soft and spongy. Roll lightly to 1/2 inch thickness and cut into rounds. Place on lightly greased baking sheet. Bake at 450 degrees 10 to 12 minutes. Yield: 2 dozen biscuits.

Jellied Coleslaw

1 T. unflavored gelatin
1/4 c. cold water
1/4 c. sugar
1/2 t. salt
1/4 c. vinegar
1 T. lemon juice
1 c. chopped celery
1/2 c. shredded cabbage
2 T. pimiento, chopped
1 c. hot water

Soften gelatin in cold water. Dissolve in hot water. Add sugar and salt; stir until dissolved. Add vinegar and lemon juice. Cool. When mixture begins to set, fold in remaining ingredients. Turn into individual molds to set. Unmold on cool, crisp lettuce. Serves 5.

Spicy Apple Chiffon Pie

4 eggs, separated
1/2 t. salt
1 c. applesauce
1/2 t. cinnamon
1 T. gelatin
1/4 c. cold water
1 c. sugar
1 baked 9" pie shell
1 c. heavy cream, whipped
1/4 t. nutmeg

 Place egg yolks in top of double boiler, beat until thick and lemon colored. Add salt, applesauce and cinnamon. Add gelatin which has been softened in cold water, cool until mixture begins to set. Beat egg whites until stiff, slowly add sugar. Fold meringue mixture into applesauce mixture. Pour into pastry shell. When custard is firm cover with whipping cream and sprinkle with nutmeg. Serves 6.

Crisp Sugar Cookies

1/2 c. shortening
1 c. sugar
1 egg
2 c. flour
1 t. baking powder
1/2 t. salt
1/4 c. milk
1/2 t. lemon extract

Blend shortening, sugar and egg. Add dry ingredients, which have been sifted together, alternating with milk. Chill. Roll dough to 1/4 inch thickness on floured board. Cut into desired shapes. Sprinkle with plain or colored sugar. Bake at 400 degrees 7 to 10 minutes. Use ungreased baking sheet.

August 2, 1955 Green Noodle Casserole, Cottage Cheese Stuffed Tomatoes, Mrs. Guay's Wine Drops (Molasses Cookies), Ice Cream Sauces

Green Noodle Casserole

1.2 pound green noodles
1 7-oz. can tuna fish
1/2 pound sliced mushrooms or 6-oz. can
1/2 c. pimiento strips
1 t. salt
1/4 t. pepper
1/2 garlic salt
2 eggs
1/2 c. milk
1/4 c. Parmesan cheese
1/4 c. butter, melted

Cook green noodles in rapidly boiling water until tender. Drain and run cold water over them. Place noodles in large bowl, flake tune fish and add to noodles, mixing thoroughly. Saute mushrooms, if fresh, for about 5 minutes, add to noodles with pimiento strips and mix well. Beat eggs, combine with milk, add to noodles and tuna. Last add seasonings. Pour into well buttered 1 1/2 quart casserole and sprinkle tops with parmesan cheese. Drizzle butter over cheese. Bake at 350 degrees for 25 minutes.

Cottage Cheese Stuffed Tomatoes

6 large tomatoes
2 T. green peppers, diced
Salt and pepper to taste
1 pound creamed cottage cheese
1/2 c. chopped nuts
1 T. green onion, cut up

Wash tomatoes. Hollow out each tomato and remove pulp. Turn upside down to drain. Place in refrigerator to chill. Dice tomato pulp. Add to cottage cheese, also green peppers, onions and nuts. Place in refrigerator until ready to use. Fill with cottage cheese filling. Serve with crisp salad greens.

Mrs. Guay's Wine Drops (Molasses Cookies)

2 c. sugar
1 c. shortening
2 eggs
1 c. molasses
1 c. sweet milk
1 c. raisins
5 c. flour
2 t. soda
1 t. cinnamon
Pinch of salt
1/2 t. nutmeg
1/4 t. cloves

Cream sugar and shortening together. Add eggs and beat well, stir in molasses. Sift dry ingredients, add raisins to dry ingredients. Add dry ingredients alternately with sweet milk to egg mixture. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

Mrs. Frank Guay sent this recipe. She obtained it from her mother who got it many years ago from an aunt. It's a good one. Hope you like it. Many thanks to Mrs. Guay.


YOU SCREAM, I SCREAM, WE ALL SCREAM FOR ICE CREAM -- Here's half a dozen wonderful sauces to make you SCREAM WITH DELIGHT.

Orange Sauce

1/4 c. butter
3/4 c. sugar
1 egg
1 1/2 t grated orange rind
1/3 c. orange juice
1/3 c. milk

Cream together butter and sugar. Stir in egg, well beaten, orange rind, orange juice and milk. Cook over hot water 10 to 15 minutes, stirring constantly. Cool. Yield: 1 1/2 cups.

Chocolate Crunch Sauce

2 1/2 sq unsweetened chocolate
1/2 c. milk
3/4 c. brown sugar
1/2 vanilla
1/4 c. crunchy peanut butter

Place in saucepan chocolate and milk. Cook over low heat, stirring constantly until chocolate is melted. Beat with rotary beater until smooth. Add brown sugar and bring to a boil. Add vanilla. Cool. Stir in peanut butter. Yield: 1 1/2 cups.

Mocha Butterscotch Sauce

2 T. instant coffee
1/2 c. brown sugar
1/2 c. water
1 c. light corn syrup
1/4 c. butter
1/8 t. salt

Combine all ingredients. Cook over low heat to soft ball stage, 236 degrees. Remove from heat, cool slightly, stir in:

1/3 c. light cream
1/2 t. vanilla

Yield: 1 3/4 cups

Chocolate Mint Sauce

1 c. minted chocolate wafers
2 T. honey
1/2 c. heavy cream

Melt chocolate in double boiler, stir in honey, add heavy cream gradually. Beat until smooth. Cook over hot water 5 minutes. Yield: 1 cup.

Hot Fudge Marshmallow Sauce

1/4 pound marshmallows
1/2 c. evaporated milk
3 sq. unsweetened chocolate
Dash salt
1 t. vanilla

Heat marshmallows in double boiler with milk until marshmallows dissolve, stirring occasionally. Add chocolate ans stir until smooth. Blend in salt and vanilla. Serve warm over ice cream. Yield: 1 1/2 cups.

Pineapple Mint Sauce

1 c. crushed pineapple
1/4 t. mint extract
2 drops green food coloring
1/2 c light corn syrup

Combine pineapple, extract and food coloring. Add corn syrup, blend well; chill. Makes 1 1/2 cups.

July 21, 1955 Mixed Grill Dinner, Easy Chocolate Souffle, Oatmeal Chocolate Chip Cookies

Mixed Grill Dinner

4 lamb chops
4 link sausage
4 slices bacon
2 firm tomatoes, sliced thick
3 sweet potatoes, cooked, sliced
4 slices canned pineapple

 Grease bottom of broiler pan.  Arrange slices of sweet potato, pineapple and tomato. (If you wish sprinkle sweet potatoes with a little butter and brown sugar to glaze them. Place sausages on top of pineapple. Then set broiler rack over all and place lamb chops on rack. Place broiler pan about 2 inches from heat. Broil chops on one side, turn and sear well on other. Move broiler pan down a notch and let broil until chops are done well. Remove rack, turn potatoes and tomatoes and baste, return rack and continue cooking. Five minutes before chops are done, lay slices of bacon on rack and cook until crisp. Remove from oven and serve. Arrange on each plate 1 chop, 1 sausage, slices of potato and tomato, 1 ring of pineapple and bacon.

Note: Some broiler racks are not arranged for this type of meal, if rack is not of the wire type (such as cake rack) use a cake rack.

Easy Chocolate Souffle

From Mrs. Frank Finnegan, Fairport, N.Y.

3/4 c. milk
1/4 c. sugar
2 squares baking chocolate
1 t. vanilla
2 eggs
Whipped cream

Heat milk, sugar, chocolate and salt in top of double boiler. When chocolate is melted, beat until smooth. Add vanilla. Drop in 2 eggs and beat with egg beater for one minute, HARD. Cover and cook for 30 minutes WITHOUT REMOVING COVER. Serve with cream whipped or with hard sauce.

Mrs. Finnegan's comments: This souffle may be cooked while dinner is being eaten. This dessert ber family thinks is superb. I think so, too.

Oatmeal Chocolate Chip Cookies

1 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
3 eggs
1 1/2 c. flour
1 t. salt
1 t. soda
2 t. hot water
3 c. rolled oats
1 pkg (6-oz.) chocolate chips or 1 c. chocolate chips (about)
1 t. vanilla
1 c. nut meats

Cream shortening and sugars, add eggs. Sift together flour and salt, add to mixture. Add soda dissolved in hot water. Stir in oats, chocolate chips, vanilla, an nuts. Drop by teaspoonfuls onto lightly greased cookie sheet, bake at 375 degrees about 12 minutes. Yield: 5 dozen cookies.

July 19, 1955 Stuffed Meat Loaf, Baked Stuffed Potatoes, Sauteed Summer Squash, Sour Milk Biscuits, Cream Puffs, Chocolate Sauce, Soft Molasses Cookies

Menu

Stuffed Meat Loaf

Baked Stuffed Potatoes      Summer Squash

Sour Milk Biscuits

Cream Puffs with Chocolate Sauce

Beverage

Stuffed Meat Loaf

Request Recipe

1 1/2 pounds ground beef
1 t. salt
Dash Pepper
1 small onion, chopped
Milk
Poultry stuffing
Bacon strips

In a bread pan alternate 1/2 inch layer of meat and stuffing, with a top layer of meat. Lay strips of bacon on loaf or for variation pour 1 c. tomato soup over top. Bake at 375 degrees for 1 hour.


Stuffing:

1/2 c. boiling water
3 c. stale bread crumbs
1 T, butter
1 t. poultry seasoning
1 t. salt
Dash pepper
1/2 c. finely chopped celery
1 medium onion

Pour boiling water over bread crumbs, let stand a few minutes, then add remaining ingredients.

Baked Stuffed Potatoes

Bake medium sized, well scrubbed potatoes with meat. When tender, place on flat side and slice off skin from top of each. Remove contents with a teaspoon. Mash, add salt, pepper and butter and a little hot milk or cream. Beat well. Refill skins, leaving potato rough on top. Return to oven or broiler until potatoes are hot and delicately brown. Sprinkle with paprika, serve at once.

Sauteed Summer Squash

Slice or dice squash. Sprinkle with salt and pepper. Saute slowly in butter until golden brown. For a different flavor shake on a little garlic salt. Takes about 8 minutes. Avoid overcooking.

Sour Milk Biscuits

2 c. flour
2 t. baking powder
1/2 t. soda
1 t. salt
1/4 c. shortening
3/5 c. sour milk or buttermilk

Sift dry ingredients. Cut in shortening with pastry blender. Add milk to make a soft dough. Turn out on lightly floured pastry cloth and knead lightly for about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit cutter. Bake on ungreased cookie sheet 450 degrees for 12 to 15 minutes. Makes 14 to 16 two-inch biscuits.

Cream Puffs

1/2 c. butter
1/2 c. water
1 c. flour
4 eggs
1/4 t. salt

Melt butter in water. When mixture boils and butter is melted add salt and flour all at once and mix vigorously until mixture forms a stiff ball that follows the spoon around the pan. REMOVE FROM HEAT. Add medium eggs, one at a time, beating well after each addition. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 400 degrees 40 to 50 minutes. DO NOT PEEK DURING FIRST HALF HOUR OF BAKING. Makes 12 large, 16 medium puffs.

To serve: Slit puffs and fill with whipped cream, chocolate filling or ice cream. Serve with hot chocolate or butterscotch sauce.

Chocolate Sauce

(For ice cream, cream puffs, and cake)

1/4 c. butter
1/4 c. shaved baking chocolate
1/4 c. cocoa
3/4 c. sugar
1/2 t. light cream
Pinch of salt
1 t. vanilla

Melt butter and chocolate in saucepan. Stir over low heat until smooth. Add remaining ingredients, bring to boiling point. Serve hot or cold. Makes 1 1/2 c. Can be stored and reheated over hot water when needed.


Between-Meal Snack for the Children: Soft Molasses Cookie and Milk. Try this recipe which came from Mrs. Bertha Everett of Rochester.

Soft Molasses Cookies

1 c. sugar
1 c. Fluffo
2 eggs
1 c. molasses, light
1 c. sour milk or buttermilk
3 t. soda
1 T. ginger
1 T. cinnamon
1 t. nutmeg
1/4 t. cloves
1 t. salt
4 1/4 c. flour

Cream sugar and Fluffo, add eggs and blend well. Dissolve soda in molasses, add to first mixture. Sift dry ingredients, add alternately with buttermilk. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 350 degrees for 15 minutes.

Note from Mrs. Everett: "This molasses cookie is the only one I know which can be kept almost indefinitely in refrigerator. Much better if you refrigerate before baking. A dozen or so can be baked at a time and so always have fresh cookies on hand. I put a raisin in center and sprinkle with sugar."

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 20, 1955 Cube Steaks "County Style", Twice-Fried Potatoes, Garden Salad Molds, Butterscotch Ice Box Cookies, Low Calorie Orange Ice

Cube Steaks "County Style"

 4 cube steaks
3 T. shortening
Flour
Salt and pepper
1 onion, chopped
2 T. vinegar
1 T. brown sugar
1/2 c. ketchup
1 T. Worcestershire sauce
1/4 c. water

Melt shortening in skillet. Dip steaks in flour, sprinkle with salt and pepper and brown with onion. Add all remaining ingredients. Cover and cook slowly until meat is fork tender, about 15 minutes.

Twice-Fried Potatoes

First frying 375 degrees.....Second frying 400 degrees

Four large potatoes, washed, pared and cut into lengthwise strips, the length of the potato and about 3/8 inches deep. Dry peeled, sliced potatoes in clean tea towel. Divide into two equal amounts. Fry in deep fat until potatoes are tender but not brown, about 3 minutes. Drain on absorbent paper. Cook remaining potatoes in the same manner. Place in refrigerator until ready to use. To brown potatoes at serving time, reheat fat. Place half of the potatoes in fry basket and carefully lower into fat. Fry until crisp and brown, about 2 minutes. Brown remaining potatoes in same way. Drain on absorbent paper. Sprinkle with salt, serve at once. You can prepare  French Fried potatoes for a crowd this way and save last minute confusion. You may place the fried potatoes in a shallow pan, place in oven at about 300 degrees F, and leave oven door slightly ajar. They will stay hot while you continue to fry remaining potatoes.

Garden Salad Molds

1 pk. lemon gelatin
1 3/4 c. hot water
3/4 t. salt
3 T. lemon juice
2 T. vinegar
1 c. diced celery
1/2 c. diced cucumber
1/4 c. green pepper strips
2 T. diced raw carrot
1 T. finely chopped green onion

Dissolve gelatin in hot water; add salt, lemon juice and vinegar. Chill until partially set. Fold in vegetables. Pour onto individual molds; chill until firm. Unmold on lettuce. Serve with mayonnaise or salad dressing. Serves 6-8.

Butterscotch Ice Box Cookies

1/2 c. butter
1 c. brown sugar
1 egg
1/2 t. vanilla
1 3/4 c. flour
1/2 t. soda
1/2 t cream of tartar
1/2 c. finely chopped nuts

Cream butter and brown sugar, add egg, slightly beaten. Add vanilla. Sift together flour, sode and cream of tartar. Add to creamed mixture. Stir in nuts. Form into rolls. Chill thoroughly in refrigerator before slicing. Place on ungreased cookie sheet. Bake at 375 degrees 8 to 10 minutes.

Low Calorie Orange Ice

1 T. unflavored gelatin
1 1/2 c. water
2 t. grated orange rind
3/4 c. orange juice
2 T. lemon juice
12 non-calorie sweetening tablets

Soften gelatin in 1/2 c. water. Boil remaining water with orange rind 2 minutes. Remove from heat. Add softened gelatin and stir until thoroughly dissolved. Stir in orange and lemon juice. Add sweetening tablets. Blend Pour into freezing tray, set control for coldest, fastest freezing until firm, stir every 15 minutes, until mixture begins to hold its shape. When frozen, spoon into serving dishes.

June 10, 1955 Sunday Supper Salad, Seafood Rarebit, Big Round Rolled Sugar Cookies

Sunday Supper Salad

2 c. cooked chicken, chopped
1 c. canned corn
1 small onion, diced
1 can kidney beans, drained
1/2 t. salt
2 hard cooked eggs
1/2 c. chopped celery
Juice of 1/2 lemon
1/2 c. mayonnaise
1 red apple, diced, not peeled
1/2 c. cream, whipped

Mix all together except whipped cream, lastly whip cream and fold in. Place in bowl and store in refrigerator for several hours before serving. Serve in lettuce cups.

Seafood Rarebit

2 T. butter
1/4 c. flour
1/4 t. dry mustard
1/2 t. salt
Dash pepper
2 c. milk
1 7 oz. can tuna
2 c. grated cheese
1 t. Worcestershire sauce
1 1/2 c. chow mein noodles

 Melt butter, stir in flour, salt and pepper. Blend in milk. Cook until thick and smooth, stirring constantly. Add tuna, cheese and Worcestershire sauce. Cook until cheese melts and sauce is steaming hot. Seve over heated chow mein noodles. Serves 6.

Big Round Rolled Sugar Cookies

Make a batch of these this weekend. Made with sour cream, they have a wonderful flavor. Makes 2 1/2 dozen.

1/2 c. butter
1 c. sugar
1 egg
3 1/4 c. flour
1 t. soda
1/2 t. salt
1 t. baking powder
1/2 t. grated orange rind
1/2 c. thick sour cream
Granulated sugar

Cream butter, and sugar and cream together until light and fluffy. Add egg, mix well. Sift dry ingredients. Add grated orange rind to first mixture. Add dry ingredients alternately with sour cream. Chill 1 hour. Roll out on lightly floured board 1/4" thick. Cut in rounds at least 2 inches in diameter. Place on ungreased cookie sheet at least 1" apart. Sprinkle tops with granulated sugar. Bake 10 minutes at 400 degrees.

Note: You may use 1/2 t. nutmeg instead of orange rind if you prefer.

June 2, 1955 Cream Horns, Puff Pastry, Grandmother's Crinkle Cookies

Cream Horns

Roll puff pastry in long rectangular pieces 1/8 inch thick. Cut in strips 3/4 inch wide. Roll pastry over forms bought for the purpose (Atlantic Supply) having edges overlap. Bake at 450 degrees until well puffed and slightly browned. Brush over with egg white slightly beaten and diluted with 1 t. water. Sprinkle with sugar. Bake at 350 degrees until glazed and browned. Remove from forms. Cool. Fill with shipped cream Use cream filling recipe from May 30, 1955 and stabilized cream idea from May 18, 1955.

Puff Pastry

1 c. butter (no substitutions)
1 1/2 c. flour
10 T. ice water, about
1/2 t. salt

Wash butter in ice water to make it plastic. Measure 1 T. of butter, shape remaining into oblong 1/2" thick. Work the 1 T. butter into flour sifted with salt. Moisten with enough of the ice water to make a soft dough. Cover with bowl, let stand 5 minutes. Pat and roll dough into oblong 1/8" thick. Pull into shape with fingers. Place oblong of butter on one side. Fold other side over butter and press edges firmly. Fold one edge of dough over enclosed butter, other end underneath. Turn quarter way around and roll again into oblong 1/8 inch thick. Fold into 3 layers. Chill until dough is firm (about 20 minutes). Roll again into oblong. Each time you roll have open end of dough towards you. Repeat rolling and folding 4 times (5 rollings in all.) Chill 20 minutes after each rolling. After 4th rolling fold ends to center then fold double, making 4 layers. Chill again before making cream horns.

Grandmother's Crinkle Cookies

3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. soda
1/4 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. ginger

Cream shortening and sugar together. Add egg and mix well; stir in molasses. Sift flour with soda, salt and spices. Add to first mixture. Roll dough into balls the size of walnuts. Dip tops in granulated sugar. Place 3 inches apart on UNGREASED cookie sheet. Bake at 375 degrees 10 to 12 minutes. Yield: 3 dozen.

April 28, 1954 Pizza Neapolitan, Chocolate Walnut Cookies

Pizza Neapolitan

(for one 12 inch round pizza or medium sized baking sheet)

2/3 c. water (half milk may be used)
1 T. melted shortening
1 t. salt
1/2 ounce compressed yeast combined with 1 t. sugar
About 2 c. sifted all purpose flour to form meduim dough

Combine water, shortening and salt. When lukewarm add the dissolved yeast. Add flour a little bit at a time and beat until smooth. When dough is too stiff to handle, turn it onto floured cloth and knead until smooth for several minutes, adding only enough flour to keep dough from sticking to hands. When dough is smooth, shape into a round patty, cover with a towel. Let rise until double in bulk.

After it has doubled in size, roll and pat it to fit 12 inch round pan that has been greased with shortening. A medium sized baking sheet may be used instead. Roll dough about 1 inch larger than pan in which it is to be baked, so it may come up on side to enclose filling. It may be pulled into shape while in pan if necessary. Cover dough with one of the following fillings and let stand in warm room for 20 minutes. Bake at 400 degrees F. for 35 to 40 minutes or until dough is brown underneath. These pizza may be baked a day in advance. When cool, remove from baking sheet or pan, cover completely with wax paper, and keep in cool place (the sausage pizza must be kept in refrigerator). About 15 minuted before serving, reheat at 400 degrees until quite warm. Serves 8.

Plain Tomato Filling for Pizza

1 1/4 c. drained tomatoes
1 t. salt
1/4 t. pepper
1 small clove garlic, chopped fine
1/3 c. grated Parmesan cheese
1 t. oregano or thyme
2 T. olive or vegetable oil

Drain tomatoes, crush until of medium consistency. Add salt, pepper and garlic. Pour this mixture over unbaked dough and spread as evenly as possible. Sprinkle cheese, oregano and olive oil over top. Allow to stand 20 minutes before baking.

Mozzarella Cheese Filling for Pizza

Prepare same as plain filling. Lastly sprinkle with about 3/4 c. freshly shredded mozzarella cheese.

Anchovy Filling for Pizza

Prepare same as plain filling. Lastly sprinkle about 1 1/2 T. or more anchovies broken up into small pieces.

Sausage-Mozzarella Filling for Pizza

Prepare as in plain filling omitting oil if sausage is rich in fat. Sprinkle tomatoes with 3/4 c. coarsely shredded mozzarella. Lastly, sprinkle with 1/2 pound Italian sausage removed from casing and pan fried in small amount of shortening until medium done (about 10 minutes), separating meat with form as it fries.

Chocolate Walnut Cookies

1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
1 oz. chocolate
1 3/4 c. flour
1/2 t. soda
1/2 t. salt
1/2 c. milk
1 t. vanilla
1/2 c. chopped walnuts

Cream butter ans shortening, add sugar gradually, beat well. Beat in egg. Stir in melted chocolate. Add sifted dry ingredients alternately with milk. Stir in vanilla and nuts. Drop by teaspoonfuls onto ungreased baking sheet, leave 2 inches between each cookie. Bake at 400 degrees F. for 8 to 10 minutes. Makes 3 dozen.

Frosting: Add enough top milk to 2 cups sifted confectioners sugar to make an easy spreading frosting. Add a dash of salt and 1 t. vanilla. Drop 1 teasp. frosting on each cookie; swirl with your spatula. Top each with a half walnut.

April 12, 1955 Seaburgers, Old Fashioned Sugar Cookies (Soft)

Seaburgers

"Something special for lunch"

1 7 oz. can lobster, crab, salmon or tuna
1/2 pound process sharp cheese
1/4 c. minced onion
1/4 c. chopped sweet pickle
1/2 c. catsup
1/4 c. mayonnaise
1 c. minced celery
2 t. salt
1/2 t pepper
2 T. minced pimiento
12 burger buns

Drain seafood; flake with fork, removing bones. Cut cheese into small chunks. Combine seafood, cheese, onion, pickle, catsup, mayonnaise, celery, salt, pepper, and pimiento. Mix well. Split burger buns crosswise without cutting all the way through, fill each with seafood mixture. Wrap each in foil or stand with cut side up in large casserole or roasting pan. Cover and bake at 350 degrees 20 minutes. Serve immediately in foil or casserole. Yield: 12.

Old Fashioned Sugar Cookies (Soft)

1/2 c. shortening
1/2 t. salt
1/2 t. soda
1/2 t. grated lemon rind
1/2 t. nutmeg
1 c. sugar
2 eggs
2 T. milk
2 c. flour
1 t. baking powder

Cream shortening, add salt, soda, lemon rind and nutmeg and blend well. Add sugar and cream mixture thoroughly. Add eggs and milk and mix well. Sift flour with baking powder; combine with creamed mixture. Drop from teaspoon onto lightly greased cookie sheet. Flatten by pressing with a damp cloth. Sprinkle with granulated sugar, bake at 375 degrees for 12 to 15 minutes.

March 8, 1955 Nursery Education Week Tuna Fish Casserole, Peanut Butter Cookies

In cooperation with Nursery Education Week, Home Cooking dedicated March 8 and part of the 9th to all little ladies and young gentlemen who would like to help mother and learn to cook.

Before you start cooking, promise mother you will do these things:

1. Never, never start cooking until you have first washed your hands with soap and water.
2. Look the part of a little cook and wear a clean cotten dress or apron to keep you nice and clean.
3. Show mother what you want to do and ask her if she thinks that would be nice for you to make and if it would help her if you made it. Talk it over with mother and be very sure you understand the recipe.
4. If you are making cookies or something that uses the oven, better have mother or big sister turn it on for you.
5. After you have finished wash your dishes, it's not much fun maybe, but that's part of the game.

Something For Lunch -- Tuna Fish Casserole

1 7-oz. can tune fish
1 can cream of mushrook soup
1/2 c. milk
3/4 c. crushed potato chips

First have mother get you a 1 1/2 quart casserole dish, grease it with butter using a small piece of wax paper. Mash the potato chips fine with your hands. P.S. Don't eat too many. Have mother or sister  open a can ot tune fish and mushroom soup for you. Empty the soup into a bowl, add the milk and stir until blended. Place the tune fish in the bottom of the greased baking dish, if there are some big chunks break them up a little with a fork, not too much, though, just enough to make them even in size. Pour the soup mixture over the top. Bake in the oven at 375 degrees for 25 minutes. This will serve 4 to 5 people.

What to Drink? Milk, Of Course

Hope all you boys and girls drink lots of milk, you need a quart a day. For lunch today how about a chocolate ice cream float.

1. Put 2 T. chocolate syrup in a glass.
2. Add enough milk to fill glass 3/2 full -- not too full, remember to leave room for ice cream.
3. Stir with a spoon until chocolate syrup is mixed
4.  For a special teat float a spoon full of ice cream on top of the cold cocoa.
5.  On a very cold day have mother heat the cold cocoa for you in a double boiler (so it won't boil over). Serve with a marshmallow.

Here comes Cookie -- Peanut Butter, of course

3 c. flour
2 t. baking soda
1/4 teaspoon salt
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
1 t. vanilla

1. Sift flour once, then measure, sift again with soda and the salt. 
2. Grease cookie sheet (with a piece of paper as you did with the caserole), not too much, just enough to keep cookies from sticking.
3. Cream shortening with both the brown and white sugar. This just means that you mix them together well. Use a wooden spoon, take lots of time to mix the ingredients well.
4. Now add the 2 eggs, one at a time, mixing and stirring well. Better get mother to break the eggs for you.
5. Now add peanut butter and beat. Getting tired? Rest a bit, then come back and stir some more.
6. Add the vanilla and stir it in.
7. Start adding the flour mixture a little at a time. Maybe mother will help you mix if you get very tired, stir slowly and carefully so you don't splash the flour out of the bowl. Flour all added? Good. Are hands clean? Here's the trick now and the most fun.
8. With your fingers lift out a little bit of the dough the size of a walnut. Put this dough in the palm of your left hand. Place your right hand hand over it and gently roll dough around until it forms a ball. If the dough is sticky, put a little flour on your hands.
9. Put the ball of dough on the greased cookie sheet. Keep making balls until you have 16 of them. Leave a space between each ball for the cookies will spread. 
10. Take a fork, like you use at the table, and gently press down crossways on the dough balls, then press the opposite direction, looks like a waffle doesn't it?
11. Bake the cookies at 375 degrees for 15 minutes. This recipe will make about 4 dozen.

January 26, 1955 Ground Meat Specialty--Chili Cheese Burger, Peg Zimmer's Lemon Sugar Cookies, Fattigman Bakkels

Ground Meat Specialty--Chili Cheese Burger

2 T. shortening
1 onion, chopped fine
1 clove garlic
1 green pepper
1 pound ground beef
2 T. flour
1 T. chili powder
1 t. salt
Dash of pepper
1 can tomatoes (No. 2 1/2) (editor's note, 1 pound, 13 oz. or 3 1/2 cups)
1/2 c. sharp cheese, grated

Melt shortening in skillet, add onion, garlic and green pepper, cook until onions are slightly browned. Add beef and cook until crumbly. Blend in flour, add remaining ingredients except cheese. Turn to low heat and cook covered for 30 minutes. Just before serving stir in cheese. Delicious on toast or toasted hamburg buns. Serves 4.

Peg Zimmer's Lemon Sugar Cookies

1/2 c. butter
1 c. sugar
1 egg
1 egg yolk
1 t. baking powder
1/2 t. salt
1/4 c. lemon juice
Grated rind of 1 lemon
1 1/2 c. flour

Cream butter, add sugar gradually and beat until well blended. Add egg and egg yolk and beat until smooth and creamy. Sift flour with baking powder and salt, add alternately with lemon juice, mix in grated rind. Drop by spoonfuls onto greased cookie sheet. Bake 350 degrees for 10 minutes. Sprinkle with white sugar while cookies are warm.

Peg says these cookies are not too rich, the kind children can eat after school. I agree.

Fattigman Bakkels

10 egg yolks
1 c. heavy cream
3/4 c. sugar
1/2 t. cardamon ground
2 egg whites
Flour

Combine egg yolks, heavy cream. sugar and cardamon. Beat egg whites and combine with first mixture. Add enough flour to make a soft dough. Roll out thin. Cut with a pastry wheel into diamonds. Make a lengthwise slit in center of each diamond. Pull one corner through slit. Fry in deep fat until golden brown. Drain on absorbant paper. Sprinkle with confectioners sugar if desired. Temperature of fat 375 degrees.

January 10, 1955 Good Beef Stew, Tapioca Cream Pudding, Applesauce Bran Cookies

Good Beef Stew

1 pound boneless beef
1 t. salt
1/4 t. pepper
1/2 t. paprika
2 T. shortening
1 c. water
1 T Worcestershire sauce
1 t. Kitchen Bouquet
1 T. ketchup
4 medium potatoes, pared and cut into pieces
4 medium onions, peeled
4 medium carrots, peeled and cut into pieces
1/2 c. sliced celery

Cut meat into 4 - 6 pieces. Roll in blended salt, pepper, paprika and flour to coat each piece. Brown meat in shortening in heavy kettle. (If you do this in your deep fat fryer use a temperature of 375 degrees.) Add water and seasonings. Cover and simmer about 2 hours. Add prepared vegetables. Cover and cook for 30 minutes or until vegetables are tender. Serve piping hot. Serves 3 to 4.

Trudy's Tips

• Cuts suitable for stewing: Beef shoulder (chuck), Beef round (the less tender part of the round is often sold for stew. It is boneless, lean and fine flavored.) Neck beef needs longer cooking to make it tender, delicious flavor. Shank beef, this is coarse meat with considerable connective tissue. It is, however, lean and flavorful, it needs long cooking time to make it tender. Buy cuts without too much bone.
• In making stew, a good rule to follow is to allow 1 pound of boneless meat for 4 servings.
• Remember, stew is good reheated, make a double recipe and make a repeat appearence in a new form, for example, reheat in a casserole, top with rounds of biscuit dough. You may sprinkle shredded cheese and paprika over the biscuits. Bake in a hot oven 400 degrees 20 minutes until biscuits are brown.

Tapioca Cream Pudding

1 egg yolk
2 c. milk
3 T. quick cooking tapioca
3 T. sugar
1/8 t. salt
1 egg white
2 T. sugar
1/2 t. vanilla

Mix egg yolk with 2 T. of the milk. Place remaining milk in saucepan, add tapioca, sugar and salt. Heat slowly to boiling. Add egg yolk and cook until mixture thickens slightly, stirring frequently. Beat egg white until stiff, add sugar and beat until egg white holds a stiff peak. Pour hot mixture over beaten egg white. The hotter the tapioca mixture and the faster it is blended in the thicker the custard will be. Add vanilla. Cool. Stir once after 15 or 20 minutes.

Trudy's Tip: Serve topped with orange sections. Serves 4.

Applesauce Bran Cookies

1/2 c. shortening
1 c. sugar
1 egg
1 3/4 c. flour
1/2 t.salt
1 t. cinnemon
1/2 t. nutmeg
1/2 t. cloves
1 t. soda
1 c. sweetened applesauce
1 c. seedless raisins
1 c. All-Bran

Cream shortening and sugar together until light and fluffy. Add egg and mix well. Sift flour with salt and spices. Add soda to applesauce and combine well. Add applesauce mixture and dry ingredients to creamed mixture. Mix well. Add raisins and All-Bran last. Drop by teaspoonfuls on well greased cookie sheet, about 2 inches apart. Bake at 375 degrees for 12 to 15 minutes. Makes 3 dozen.

January 5, 1955 Stewed Chicken with Dumplings, Old Fashioned Soft Molasses Cookies

Stewed Chicken with Dumplings

4-5 pound plump hen, cut into serving size pieces
3 c. boiling water
2 t. salt
Dumplings

Cover chicken with boiling water, add salt. Simmer for 1 1/2 to 3 hours until chicken is tender. Just before serving, drop dumplings by teaspoonfuls onto the boiling broth, leave chicken in to help hold the dumplings in place. Cover lightly. Cook 12 minutes

Dumplings For Stews

1 1/2 c. flour
2 t. baking powder
3/4 t. salt
3/4 c. milk

Sift dry ingredients together. Add milk, stir only until well blended.

Trudy's Tips:

1. For an interesting vatiation, add 3 or 4 T. finely chopped parsley or chives to the sifted dry ingredients.
2. Dip your spoon first into the stew mixture then in dumpling batter. This will make the batter slide easily off the spoon.
3. DO NOT PEEK WHILE DUMPLINGS ARE COOKING. Serve at once Don't make dumplings if you aren't sure if the family will be on time for dinner.

Old Fashioned Soft Molasses Cookies

4 1/2 c. flour
 2 t. ginger
2 t. cinnamon
1/2 t. salt
3 t. baking soda
1 c, shortening
1 c. sugar
1 egg
1 c. Brer Rabbit molasses
1 c. cold coffee or water

Sift flour with sugar, cinnamon, salt and soda. Cream shortening and sugar, add egg and mix well. Stir in molasses. Add sifted dry ingredients alternately with flour mixture. Drop by teaspoonfuls on lightly greased baking sheets. Bake 425 degrees about 10 minutes. Yield 4 to 5 dozen.

Trudy's Tip: These cookies should be stored in a tightly covered cookie jar, and a few slices of bread should be placed with them to keep them soft.

December 31, 1954 More Ideas for Holiday Entertaining Part 5 Turnover a New Leaf, Holiday Eggnog, Chocolate and Lace Cookies

Turnover a New Leaf

Corn Meal Pastry
1 1/2 c. flour
1/2 c. corn meal
1 t. baking powder
1/2 t. salt
1 t. poultry seasoning
1/2 c. shortening
1/2 c. water

Chicken Filling
1 1/2 c. finely chopped cooked chicken
1 t. curry powder
1/4 c. grated Parmesan cheese
3 T. coconut
1/2 c. cream

Sift together flour, corn meal, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Add water, a little at a time, use just enough to hold pastry together. Roll on lightly floured board to 1/8 inch thickness. Cut with leaf shaped cutter or cardboard pattern into 16 leaf shapes. Place half of the leaves on ungreased cookie sheet. Combine all ingredients for filling.

Spread leaves with chicken filling and cover with remaining leaves. Seal edges with a fork. Prick tops. Bake in hot oven 425 degrees 12 to 15 minutes. Slit top of each turnover in several places. With a baster or spoon, fill each turnover with a little warm cream. 8 servings.

Holiday Eggnog

1/4 c. sugar
1/4 t. cinnamon
1/4 t. ginger
1/4 t. cloves
6 well-beaten eggs
2 quarts orange juice, chilled
1/2 c. lemon juice, chilled
1 quart vanilla ice cream
1 quart gingerale, chilled
Nutmeg

Beat sugar and spices into beaten eggs. Stir in chilled orange and lemon juices. Cut ice cream in chunks; put in punch bowl. Pour gingerale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. 20 servings.

Note: Place your punch bowl on holly-trimmed tray; dip this foamy fresh drink into dainty glass cups.

Chocolate and Lace Cookies

3/4 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. sugar
1/4 c. milk
1/4 c. dark corn syrup
1/2 c. melted butter or margarine
1 t. vanilla
1 c. rolled oats
1 c. chopped walnuts
2 dozen candied cherries, halved

Frosting
1 six ounce package semi sweet chocolate bits

Sift together flour, baking powder, salt and sugar. Add milk, syrup, butter and vanilla; beat until smooth. Blend in rolled oats and chopped pecans. Drop by small teaspoons onto greased floured cookie sheets; place a candied cherry half in center of each. Bake at 375 degrees 6 to 8 minutes or until edges are brown and bubbly. Cool about one minute; remove carefully with a spatula from cookie sheets, cool thoroughly. Melt chocolate over hot water. Spread underside of cookies with melted chocolate. Chill. Makes 4 dozen cookies.

This brings to close our holiday suggestions and recipes for another year. We'll be back Monday with recipes for everyday living. Happy New Year everyone. May rich blessings and happiness come to you and yours in 1955.