January 31, 1955 Meringue Shells, Cream of Tomato Soup, Johnny Cake

Meringue Shells

1/2 c. egg whites (about 4)
1 c. sugar
Pinch of salt
1/2 t. vanilla

Beat egg whites with salt and vanilla until VERY VERY STIFF. Add 2/3 c. of the sugar, a tablespoon at a time, continue beating until the mixture will hold its shape. Fold in remaining 1/3 c. of sugar. Grease cookie sheet and sprinkle with cornstarch, with a round cutter (about 3 inch) make impression over starch. For valentines day use a heart shape for the meringues, using your cookie press or use a pastry bag with number 5 tube. Bake in slow oven 250 degree for about 1 hour, turn heat off and leave meringues in oven for another hour. Meringues should not brown. Serve with a scoop of ice cream and strawberries. Makes 10 meringue shells.

Tip: For valentine's day tint meringue pink before shaping.

Cream of Tomato Soup

2 1/2 c. canned tomatoes
2 slices onion
1 bay leaf
1/4. t. pepper
1/8 t. cinnamon
1/8 t. cloves
2 T. butter
2 T. flour
2 c. milk

Combine tomatoes, onion and seasoning, simmer 10 minutes, strain. Make white sauce of butter, flour and milk. Just before serving, slowly add strained tomatoes to strained white sauce, stirring constantly. Serve at once. serves 6.

 Johnny Cake

1 c. flour
3 1/2 t. baking powder
1 t. salt
3 T. sugar
1 c. yellow cornmeal
1 egg, clightly beaten
1 c. milk
1/4 c. melted shortening

Sift flour, measure, add baking powder, salt and sugar, sift again. Add cornmeal, mix well. Combine egg, milk and melted shortening (slightly cooled), pour into flour mixture and stir just enough to moisten the dry ingredients. DO NOT BEAT. Turn into a greased square pan (8 x 8 x 2 inches). Bake at 425 degrees about 40 minutes. Cut into squares and serve hot.

January 28, 1955 Fish Fillets Amandine, Banana Cup Cakes

Fish Fillets Amandine

2 pounds frozen fish fillets (cod, haddock, perch, sole)
4 T. butter
Salt and pepper
1/2 c. water
2 T. butter
2 T. flour
1/2 c. milk
1/2 c. slivered, blanched toasted almonds

Thaw fish until you can separate the fillets. Melt butter in frying pan or skillet. Sprinkle fillets with salt and pepper, place in pan with butter. Add water, cover. Cover pan and let simmer about 10 minutes or until fish flakes easily with fork. Carefully remove fish to serving heat-proof platter. Cook liquid left in pan until reduced about 1/3. Cream together butter and flour, add with milk to liquid in pan. Let simmer, stirring frequently until thickened. Sprinkle almonds around fish. Pour sauce over fish. Brown quickly under broiler. Serve immediately. Serves 6.

Banana Cup Cakes

2 1/2 c. cake flour
2 t. baking powder
1/2 t. soda
1/4. t salt
1/2 c. butter
1 c. sugar
e eggs
1 t. vanilla
1 1/4 c. mashed ripe bananas
1/4 c. buttermilk

Sift flour, baking powder, soda and salt. Cream butter, add sugar and cream together until light. Add eggs one at a time and beat until very fluffy. Add vanilla. Add dry ingredients alternately with mashed bananas and buttermilk, mixing only until smooth. Place batter into cupcake pan with paper baking cups, bake at 375 degrees about 25 minutes. Fill cups 3/4 full. Sprinkle top with confectioners sugar. Makes about 16 cupcakes.

January 27, 1955 Corned Beef Hash, Waldorf Salad, Chocolate Roll

Corned Beef Hash

4 T. butter
2 c. corned beef, ground
3 c. cold boiled potatoes, ground
1 onion, ground
Salt and pepper to taste
1/2 c. rich milk

Melt butter in frying pan. Mix remaining ingredients. Spread mixture evenly in frying pan and cook over low heat. Shake frying pan occasionally. When hash is browned on bottom, fold like an omelet and turn onto a hot platter. Eggs (poached) may be served around and on top of hash. 6 servings.

Note: A 12-ounce can of corned beef may be substituted for cooked corned beef.

Waldorf Salad

2 c. diced unpeeled red apples
1 c. diced celery
1/2 c. chopped nuts
1 c. mayonnaise
1 T. pineapple or orange juice
1 bananas, sliced

Mix together apples, celery, nuts. Add mayonnaise that has been combined with fruit juice and sliced bananas. Arrange on salad greens, sprinkle lightly with paprika. Serves 4.

Chocolate Roll

4 eggs
3/4 c. sugar
1/2 c. flour
1/2 t. baking powder
1/4 t. salt
2 sq. chocolate
1 t. vanilla
2 T. sugar
1/4 t. baking soda
3 T. cold water
Confectioners sugar

Beat eggs until thick and lemon colored, add sugar and continue beating until very light. Sift flour, baking powder and salt. Blend into egg mixture. Mix together chocolate (melted and cooled), vanilla, 2 T. sugar, soda and water. Stir until well mixed. Fold quickly into egg batter. Turn into jelly roll pan (15 1/2 x 10 x 1") that has been greased, lined with wax paper and greased again. Bake 375 degrees 15 to 20 minutes or until cake just springs back when gently touched with finger. Remove from oven; loosen sides of cake and turn out onto towel sprinkled with confectioners sugar. Remove paper. Let stand 2 or 3 minutes. Trim crusts if necessary. Roll cake quickly beginning at narrow edge with a piece of waxed paper inside of roll. Wrap in towel and cool. Unroll cake, spread with shipped cream Filling or softened ice cream to within 1" of edge. Reroll cake. Sprinkle with confectioners sugar. Serves 6.

Whipped Cream Filling

1/2 t. gellatin
1 T. milk
1 c. heavy cream
1/4 c. sifted confectioners sugar
1/4 t. vanilla

Soften gelatin in milk. Dissolve over hot water. Whip cream until stiff. Fold in gelatin, confectioners sugar and flavoring into whipped cream.

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 25, 1955 Basic Cookery No 4. By special request, Pastry with Lard. Recipe for One-Crust Pie, Pineapple Cream Pie,

Recipe for One-Crust Pie

3/4 t. salt
1 1/2 c. flour
1/2 c. lard
2 1/2 T. ice water (about)

Add salt to flour and sift into mixing bowl. Add lard which should be cold and firm, cutting in with a pastry blender until the mixture resembles coarse meal. Sprinkle with water over the surface of the flour and mix gently with a fork. Use only enough water to hold mixture together.

Trudy's Tips:

1. Be sure and sift flour before measuring.
2. Measure lard accurately, have lard at refrigerator temperature.
3. Use ice water and use water sparringly. A heavy hand with water has ruined many pie crusts.
4. There are many fine pastry makers who refuse to use anything but lard for pie crusts. Lard makes a fine flaky crust but make certain it is not rancid or strong flavored. Leaf lard is especially fine.

Other types of shortening also make excellent pie crusts. Try Planters Peanut Oil or one of the hydrogenated shortenings.

Pineapple Cream Pie

Repeat recipe by special request

1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar

Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is dissolved and custard coats a spoon. Stir constantly. Soften gelatin in cold water, add to hot custard, stir until completely melted. remove from heat, pour into bowl, add  well drained crushed pineapple. Beat egg whites until they cling to the bowl, add 1/2 c. sugar gradually. Pour egg whites into hot custard, fold over and over until well blended. Pour into a baked 9 inch pie shell. Refrigerate several hours before serving. Cover with whipped cream before serving.

How to Bake Single Pie Crust

Fit crust inside pie tin, crimp edges, prick liberally with tines of a fork. Place second pie pan, same size, inside. This weighs the dough down and prevents bubbling. Bake at 425 degrees for 12 to 15 minutes.

January 24, 1955 French Onion Soup, Baked Chicken Loaf with Tomato Sauce, How to Cook a Stewing Chicken, Oatmeal Refrigerator Cookies

French Onion Soup

4 T. butter
1/2 clove garlic, minced
5 large onions, pealed and sliced
2 T. flour
2 quarts chicken stock
1/2 c. dry white wine
Salt and pepper

Garnish:

24 small, thin slices French bread
Butter
Grated Parmesan cheese

Heat butter and garlic in large saucepan. Add onions and cook until golden brown, stirring frequently. Sprinkle flour over the onions. Add the stock and wine and let simmer for 15 minutes or until onions are tender. Let stand several hours before serving. Reheat and season. Butter the bread, spread with Parmesan cheese. Bake in the oven at 350 degrees for 10 minutes or until golden brown.

To serve: Pour soup in hot soup plates, float 3 pieces of bread in each plate. Pass grated Parmesan cheese.

Trudy's Tip: Make this hours or even days in advance. It improves with age.

You may substitute beef stock for chicken stock, or you may use beef or chicken consomme.

Baked Chicken Loaf with Tomato Sauce

4 c. cooked chicken, chopped
2 c. stale bread, in small cubes
1 c. finely chopped celery
1 c. chicken broth
1 c. milk
1/4 t. marjoram
1 can tomato soup
2 T. butter
1 4 oz. can of mushrooms

Mix chicken, bread, celery, chicken broth, milk and marjoram. Place in shallow glass baking dish, bake at 375 degrees for 40 minutes. For sauce combine soup, butter and mushrooms. Serve over slices of chicken.

How to Cook a Stewing Chicken

How much to buy? Usually from 3/4 to 1 c. of cooked lean meat may be obtained from each pound of ready-to-cook  cut-up chicken. The larger the bird, the greater proportion of meat to bone.

Cooing--Kettle Method. Place the pieces of chicken in kettle. Add 1/2 t. salt per pound of chicken. Add enough boiling water to come up halfway on the chicken. Add a stalk of celery with leaves and 2 bay leaves for flavor. Cover the kettle and let simmer (just below the boiling point) it is fork tender. Turn pieces so they cook evenly. Time 2 to 3 hours.

Oatmeal Refrigerator Cookies

1/2 c. flour
1/4 t. salt
1 t. baking powder
1 1/2 c. rolled oata
1/2 c. brown sugar
1/2 c. melted butter
2 T. boiling water

 Sift flour, salt and baking powder. Add rolled oats and brown sugar. Mix well. Add melted butter and boiling water and mix well. Form into 3 rolls. Wrap in wax paper, chill for several hours. Slice, bake at 350 degrees for about 20 minutes. Yield 3 dozen.

January 21, 1955 Seafood Imperial, Pineapple Glamor Cake, Pineapple Broiled Frosting

Seafood Imperial

6 T. green pepper, chopped
3 T. onion, chopped
1 c. celery, chopped
1 c. crabmeat
1 c. shrimp
1 c. mayonnaise
1/2 t. salt
1/4 t. pepper
Dash of Worcestershire sauce
1 c. crushed potato chips

Combine all ingredients except potato chips. Fill individual shells or ramekins or a well greased 8 x 8 inch pan. Sprinkle potato chips over top. Bake at 350 degrees for 25 to 30 minutes. Serve at once. Serves 6-7.

Pineapple Glamor Cake

1 3/4 c. flour
1/4 t. salt
2 1/4 t. baking powder
6 T. butter
1 c. sugar
2 t. sugar
2 t. vanilla
3/4 c. milk
2 eggs

Soft flour, baking powder and salt together 3 times. Cream butter, add sugar and cream together well. Add vanilla, then eggs, one at a time, and beat until very light and fluffy. Add sifted dry ingredients alternately with milk, beating ONLY until mixture is smooth. Pour into greased and floured 8 x 8 x 2 inch pan. Bake 350 degrees for 40 to 45 minutes.

Pineapple Broiled Frosting

(You might describe this frosting as a warm-hearted winter frosting, it's best served slightly warm. It is quick as a wink to make. Use it on the glamor cake or on your favorite plain cake recipe.)

1/4 c. butter
1/3 c. drained crushed pineapple
1/2 c. coconut
1/2 c. brown sugar
1/3 c. chopped walnuts

Heat butter, add pineapple and other ingredients. Blend well. Spread lightly on hot or cold cake. Place low under broiler and broil slowly until bubbly and lightly browned.