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.

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.

March 7, 1955 Golden Apricot Pie, Rye Bread

Golden Apricot Pie

Pastry for double-crust pie 9"
2 1/2 c. cooked unsweetened dried apricots
1/2 c. apricot liquid
1 T. cornstarch
1/2 c. sugar
Dash salt
1/4 t. cinnamon
1/4 t. nutmeg
2 T. lemon juice
1 T. butter

Arrange dried apricots in pastry-lined 9" pie plate. Heat apricot liquid; add cornstarch combined with sugar, salt and spices; boil stirring constantly until clear and thickened. Add lemon juice and butter. Make a lattice top. Bake at 425 degrees for 40 minutes.

Note: For a delicious variation use dried peaches or half prunes and apricots.

Rye Bread

2 c. milk, scalded
3 T. shortening
2 T. sugar
2 1/2 t. salt
1 cake compressed yeast
2 T. lukewarm water
4 c. rye flour
2 c. all purpose flour (about)

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with cooled milk mixture. Add rye flour and enough white flour to make a stiff dough. Turn out on lightly floured board and knead for 10 minutes or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted shortening to prevent crust formation; cover lightly and let rise in a warm place (80 to 85 degrees) for about 2 hours or until dough is doubled in bulk and will retain impression with the finger. Punch down dough; fold the edges toward the center and turn over so that the smooth side is on top, cover and let rise again about 1/2 hour or until dough is almost doubled in bulk. Turn our onto board; divide dough into 2 equal portions and mold into balls; let rest closely covered about 10 minutes. Shape into loaves, Place into 2 greased loaf pans (about 9 1/2 x 5 1/2 inches), brush tops with melted shortening; cover and let rise about 1 hour or until doubled. Bake in hot oven 375  to 400 degrees 45 to 50 minutes. Makes two 1 pound loaves.

Note: Second rising in bowl makes for better textured loaf of bread. It may be omitted if you are pressed for time.

Note: A special rye flour is obtainable at  the Atlantic Supply, 380 Main Street East. This flour is ground in a 200-year-old water-power mill. The slow, cool grinding preserves all valuable minerals and vitamins. Be sure and try other water-ground flours -- oatmeal, cornmeal, natural flour, and others.

Editor's Note:  380 Main Street East is now a parking lot.

March 4, 1955 Crusty Hard Rolls, Lemon Fluff, Baked Scallops

Crusty Hard Rolls

1 c. boiling water
2 T. shortening
1 T. sugar
1 t. salt
1 cake compressed yeast
4 cups flour
2 egg whites, beaten

Combine boiling water, shortening, sugar and salt; cool to lukewarm. Soften yeast in part of the cooled water mixture; stir and combine with remaining water mixture. Add 1 cup of the flour; beat thoroughly, add beaten egg whites; mix well. Add enough of the remaining flour to make a soft dough. Turn out onto board and knead about 10 minutes until smooth and satiny. Place dough in warm, greased bowl; brush top with shortening, cover, let rise until doubled in bulk, about 1 1/2 hours. Punch dough down; fold in edges and turn over so that the smooth side is on top; cover and let rise about 3/4 hour or until doubled in bulk. Punch down; divide into 2 dozen equal portions, cover and let rise 10 minutes. Shape into rolls, place 2 inches apart on greased baking sheet which has been sprinkled with cornmeal; cover and let rise another 1/2 hour or until doubled in bulk. Bake in hot oven 450 degrees 20 to 25 minutes. For added crustiness have a large flat pan filled with boiling water on floor of oven during baking. Makes 2 dozen.

Lemon Fluff

1 c. boiling water
1 package lemon flavored gelatin
4 egg yolks
Juice of 1 lemon
1/2 c. sugar
4 egg whites
1 c. whipping cream
1/2 pound vanilla-filled wafers

Add boiling water to gelatin and stir until completely dissolved, chill slightly. Beat egg yolks until light and lemon colored, add lemon juice and sugar. Cook in double boiler until mixture is thick, stirring constantly. Cool for a few minutes. Beat egg whites until very stiff. Whip cream. Into egg yolk mixture first fold the gelatin, next the egg whites, finally whipped cream. Roll the wafers into very fine crumbs, sprinkle half of crumbs evenly over bottom of 8 inch square dish. Pour whipped cream mixture over top of crumbs, sprinkle rest of crumbs on top. Chill in refrigerator at least 2 hours or until well set. Cut into squares for serving and if desired garnish with maraschino cherry or a dab of whipped cream. Serves 9 to 12.

Note: This is a "special desert" perfect for a bridge desert or a buffet luncheon. It may be made hours ahead of serving time and stored in the refrigerator.

Baked Scallops

1 pound scallops
1/3 c. flour
1 t. salt
1/8 t. pepper
3/4 c. light cream
3 T. butter

Wash scallops in cold water, drain, dry well. Roll in flour which has been seasoned with salt and pepper. Put in a greased shallow pan. Fill to about 1/2 depth of scallops with rich milk or light cream. Top with butter. Bake 350 degrees 45 to 50 minutes. When baked 1/2 hour, turn each scallop and brown on other side. Serves 4.

March 3, 1955 Bravo 60 Second Macaroni with Special Sauce and Meat Balls, Custard Pie

Bravo 60 Second Macaroni with Special Sauce and Meat Balls

Meat Balls:

1 egg
1/4 c. milk
1 t. salt
1/4 c. corn meal
1 pound ground beef
2 T. shortening

Beat egg well, add milk, salt and corn meal. Combine thoroughly with been and shape into 12 balls. Brown in shortening in skillet.


Quick Sauce:

1/2 c. minced onion
1 c. chopped celery
1/4 c. chopped green pepper
2 c. spaghetti sauce
1/2 c. sliced mushrooms, cooked or uncooked
2 c. tomatoes
1 1/2 t. salt
1/8 t. pepper
1 box Bravo 60 Second Macaroni

Add all ingredients except macaroni to meat balls in skillet. Simmer over very low heat for 1 hour. 5 minutes before serving time cook macaroni according to directions on package.

Custard Pie

Prepare pastry and make an unbaked 9 inch pastry shell. Chill thoroughly.

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

Beat egg slightly, add sugar and salt; slowly stir in scalded milk; add vanilla. Strain mixture into pastry shell, sprinkle with nutmeg. Bake at 450 degrees 10 minutes, then 325 degrees 20 minutes or until custard is firm.

Tips to prevent soggy crust:

1. Chill crust before adding filling
2. Scald milk, this makes the custard start baking faster.
3. Bake on lower shelf of oven.
4. Start baking in hot oven to set crust, reduce temperature to finish baking.
5. Too long baking makes custard "watery." Bake just until a silver knife inserted into side of custard comes out clean. The center will still be a bit soft, it will set later on.

Tip:  For coconut custard pie follow recipe above except omit nutmeg, stir into custard 1 c. shredded moist coconut before baking. For a richer pie use part light cream for the milk.

March 2, 1955 Midnight Lunch Suggestions Cheese Bacon (Open Sandwich), Grilled Lobster Sandwich, Man's Special, Frosty Fruit Salad, Jiffy Devils Food Cake

Sandwiches

No. 1 Cheese Bacon (Open Sandwich)

2 eggs well beaten
2 c. shredded sharp cheese (1/2 pound)
3/4 t. worcestershire sauce
1/2 t. salt
1/4 t. paprika

Combine all ingredients. Spread on untoasted side of 6 slices of bread (toasted on one side). Top each with 2 half strips of bacon. Place under broiler until cheese melts and bacon is crisp. Makes 6 sandwiches.

Tip: Prepare cheese mixture hours in advance, bread can also be toasted on one side in advance.

No. 2 Grilled Lobster Sandwich

1 c. chopped lobster
1/4 mushroom soup
2 hard cooked eggs, chopped
Salt and pepper to taste

Use caned or fresh lobster meat. Combine all ingredients and mix well. Spread on untoasted side of bread (toasted on one side). Broil until brown. Makes 6 sandwiches.

No. 3 Man's Special

1 can tomato soup
1/2 pound cheese
2 egg yolks, beaten
1 T. horseradish
8 slices boiled ham

Simmer soup until quite thick. Add grated cheese and stir until melted. Add beaten egg yolks and cook for 1 minute. Remove from heat, add horseradish; cool. Spread on untoasted side of bread (toasted on one side), top with thin slices of boiled ham; broil until ham is crisp and browned.

Frosty Fruit Salad

3 T. mayonnaise
1 pk. cream cheese (3 oz.)
1 c. orange sections, cut in thirds
1 c. diced peaches
1 c. drained crushed pineapple
1 c. chopped walnuts
1/2 c. maraschino cherries, cut in halves
1 c. whipping cream

Blend mayonnaise and cheese together. Combine with all fruits and nuts. Whip cream, fold into fruit mixture. Pour into custard cups. Set custard cups in freezing compartment of refrigerator for about 3 hours or until frozen. When salad is frozen, unmold individual salads by slipping a spatula inside custard cups around salads. Serve on salad greens. Makes 12 servings (5 oz. custard cups).


Quick Desert Suggestion:

Jiffy Devils Food Cake

1 c. sifted flour
3/4 c. sugar
3/4 t. baking powder
1/4 t soda
1/2 t. salt
1/4 c. cocoa
1/3 c. shortening
1/2 c. water
1/2 t. Vanilla
2 eggs

Sift together flour, sugar, baking powder, soda, salt and cocoa. Add shortening, water and vanilla. Beat briskly for 2 minutes, by hand or with electric mixer. Add eggs and beat for 2 more minutes. Pour into well greased 1 1/2 quart casserole 7 1/2 inches in diameter. Bale 1 hour at 300 degrees. Serves 10 to 12.

Speedy Frosting

2 T. butter
2 c. sifted confectioners sugar
3 T. cream
1/2 t. vanilla
Walnut or pecan halves

Put butter in mixing bowl, add sugar alternately with cream, beat thoroughly. Add vanilla and spread on top of cooled cake. Decorate with walnut or pecan halves.

March 1, 1955 Basic Sweet Rolls, Cinnamon Twists, Rosebuds, Plain Icing

Basic Sweet Rolls

1/2 c. milk
1/2 c. sugar
1 1/2 t. salt
1/4 c. shortening
1/2 c. warm water
2 packages of cake yeast, active dry or compressed
2 eggs, beaten
5 c. flour (about)

Scald milk, add sugar, salt and shortening, cool to lukewarm. Measure into bowl 1/2 c. warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 2 eggs, beaten and 3 c. of the flour. Beat until smooth. Stir in remaining flour to make a soft dough. Turn dough onto lightly floured board, kneed until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Shape as directed.

Variation No. 1. Cinnamon Twists

DIVIDE SWEET DOUGH IN HALF. Roll into a square about 12 x 12 inches. Brush lightly with melted butter. Mix together 1 c. sugar and 1 T. cinnamon. Sprinkle center third of square with 3 T. of the sugar and cinnamon mixture. Fold one third of dough over center third. Sprinkle with 3 T. of the sugar and cinnamon mixture. Fold remaining third of dough over the two layers. Cut into strips 1 inch wide. Take hold of each end of strip and twist tightly in opposite directions. Seal ends firmly. Place on greased cookie sheet about 1 1/2 inches apart. Sprinkle tops with remaining sugar and cinnamon mixture. Cover. Let rise until double in bulk (about 1 hour). Bake in moderate oven 350 degrees about 25 minutes. Makes 1 dozen.

Variation No. 2 Rosebuds

DIVIDE SWEET DOUGH IN HALF. Roll into square 12 x 12 inches. Spread evenly with 1/4 c. jam (raspberry, or strawberry). Roll up as for jelly roll. Cut into 12 equal pieces (about 1 inch wide). Place cup side up in greased muffin pans 2 3/4 x 1 1/2 inches. With scissors cut crosses, about 1/2 inch deep across buns. Cover, let rise in warm place until doubled in bulk (about 1 hour). Beat together 1 egg yolk and 2 T. milk. Brush tops of buns with egg mixture. Bake in a moderate oven 350 degrees about 30 minutes. Ice Tops with plain icing.

Plain Icing

1 c. sifted confectioners sugar
1 T. milk
1/4 t. vanilla

Combine all ingredients, beat until smooth.