November 30, 1954 Basic Spritz Cookies, Mulligan Stew

Basic Spritz Cookies

1 c. shortening
3/4 c. sugar
1 egg beaten
1 t. almond extract
2 1/4 c. flour
1/2 t. baking powder
1/4 t, salt

Cream shortening and sugar well. Add egg and almond extract. Add sifted dry ingredients a little at a time, creaming well after each addition. Fill a MIRRO cookie press. Form cookies on ungreased baking sheet. Bake at 400 degrees for 10 to 12 minutes. Yield: 4 dozen.

NOW is the time to buy that MIRRO cookie press. make professional looking cookies for the holidays. This basic dough may be colored with vegetable coloring before baking. 

Mulligan Stew

1 box Bravo 60 second macaroni
1/2 pound ground fresh pork
1 T. shortening
1 onion, chopped
1 pound ground beef
2 c. tomato juice or stewed tomatoes
1 T. chopped parsley
2 t. salt
1/8 t. pepper

Cook macaroni according to directions on package. Brown pork in shortening, add onion, then ground beef, stir until browned. Add remaining ingredients. Cover and bring to steaming point, reduce hear, simmer for 20 to 30 minutes. Serves 6.

Note: Have you tried Bravo 60-second macaroni. It's wonderful.

November 29, 1954 Publick House Lobster Pie, Chocolate Macaroons

"Home Cooking" welcomes today Mr. John Russell, Executive Chef of Rochester's beautiful new Hotel-Motel, The Treadway Inn, located at East Ave and Alexander Street. Mr. Russell has made TV appearances  throughout the country. He will demonstrate one of the Inn's most popular dishes. Here is the recipe:

Publick House Lobster Pie

2 T. butter
1/2 pound (1 c. well packed lobster meat)
1/4 c. sherry
3 T. butter
1 T. flour*
3/4 c. thin cream
2 egg yolks

Melt 2 T. butter. Add sherry. Boil 1 minute. Add lobster and let stand.

Melt 3 T. butter. Add flour. Stir until it bubbles 1 minute. Remove from heat. Stir slowly in cream and wine drained from lobster. Return to heat and cook stirring all the time until sauce is smooth and thick. Remove from heat.

Beat egg yolks very well. Stir into yolks 4 T. of sauce, 1 tablespoon at a time. Add to sauce mixing well. Heat over hot water wither by placing the saucepan with mixture in it in a larger saucepan 1/3 full of hot water or heat in top of double boiler. Water should not be allowed to boil. If it does, sauce may curdle or break. Sauce should be stirred constantly while heating. It takes about 3 minutes.

Remove from heat. Add lobster. Turn into deep dish pie plate. Sprinkle with topping. Bake in slow oven 300 degrees for 10 minutes

 Topping

1/4 c. cracker meal
1 T. finely crushed potato chips
1/4 t. paprika
1 1/2 t. parmesan cheese
2 T. melted butter

Mix first 4 ingredients, add melted butter and blend well. Sprinkle on lobster pie. Serves 2.

*Publick House Chef does not use flour but as a sauce takes both practice and skill to make, the flour is recommended to the new homemaker.

Chocolate Macaroons

1 pound almond paste
6 egg whites
2 c. plus 2 T. sugar
2 squares chocolate

Cut almond paste into thin slices, add three egg whites and continue beating until very smooth, add sugar alternately with remaining egg whites, continue beating until almost white. Add melted chocolate. Drop by spoonfuls onto brown paper. Bake 35 degrees for 30 minutes. When done make an impression in center with a pencil. Fill with soft pink icing and decorate with a silver bead.

Note: Remember Atlantic Supply House, 380 Main Street E. for Almond paste and all kinds of fruits and nuts for Holiday Baking.

Follow Dr. DeGraff's suggestion, drink at least 3 glasses of milk a day and while you order milk, don't forget to get Hi-V orange juice from your dairyman.

November 18, 1955 Deluxe Turkey Hash Creamed, Minted Nuts, Chocolate Fudge Pie

A Turkey Leftover: An idea for your chafing dish.

Deluxe Turkey Hash Creamed

2 c. diced cooked turkey
2 T. chopped parsley
1 t. onion juice
2 T. thin gravy
Pinch nutmeg
Dash salt and pepper
1 T. butter
1 T. flour
1/2 c. milk
1/2 c. light cream
2 eggs, beaten
1/4 c. madeira or sherry (optional)

Place turkey, parsley, onion juice and gravy in a bowl, add seasonings and toss together lightly. Melt butter in skillet or chafing dish, add flour and mix well, gradually stir in milk and cream and continue cooking, stirring constantly, until smooth and thick. Stir in beaten eggs  and stir for 1 minute. Just before serving add sherry ot madeira wine and the seasoned turkey. As soon as turkey is heated through serve on buttered toast.


Something Extra For The Table:

Minted Nuts

1 c. sugar
1/2 c. hot water
1 T. white corn syrup
8 marshmallows
1/2 t. salt
1 1/2 c. chopped walnuts
3 drops oil of peppermint or 1/2 t. essence

Combine sugar, water, corn syrup and salt. Cook stirring constantly until mixture begins to boil. Cook without stirring to soft ball stage 230 degrees. Remove from heat, add marshmallows and stir until melted. Add flavoring and nuts and stir until evern nut is coated and mixture begins to harden. Drop by teaspoonfuls onto waxed paper.


A Different Dessert

Chocolate Fudge Pie

1 unbaked 9" pie shell
1/2 c. butter
1 c. sugar
1 t. vanilla
2 egg yolks
2 squares unsweetened chocolate
1/3 c. flour
2 egg whites
1/8 t. salt
Whipped cream for decorating
Pistachio nuts for decorating

Cream butter and sugar well. Add vanilla and egg yolks and continue beating until very light and fluffy. Add melted and cooled chocolate. Stir in flour. Beat egg whites until stiff but not dry with salt. Fold them into chocolate mixture. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until pie is puffed across the top. Cool and top with whipped cream sprinkled with pistachio nuts.

Note: This same pie may be baked in a greased pie plate and baked as a pudding without pastry. Try it with an oven meal.

My Thanksgiving Toast To You

Turkey hot or turkey cold
Tough or tender, young or old
Light meat, dark meat, hash or stew
May it all taste good to you.

November 17, 1955 Vegetables for Thanksgiving Squash, Green Beans Almondine, Baked Onions with Nuts, Eleanor's Birthday Cake, Daffodil Cake, Boiled Frosting

Vegetables for Thanksgiving

Squash

Common varieties -- Hubbard, acorn, butternut, buttercup and delicious. Squash is an easy vegetable to cook: it keeps its bright color and good flavor when it is baked or steamed. Steaming takes 50 to 70 minutes while baking takes 40 to 60 minutes at 350 degrees. Peel butternut squash and steam for easy cooking. The larger squashes I prefer to bake, cutting in two for the smaller squashes such as acorn and delicious (medium sized) and into large chunks for squash such as Hubbard. Start baking skin side down if possible. When done, scoop from shell, mash with plenty of butter, a little cream if squash is dry. season with salt and pepper. If you are freezing squash for future use chill thoroughly after preparing, pack in freezer containers. Freeze. To reheat, use double boiler, allow 1 hour for heating through.

Green Beans Almondine

Prepare French style green beans, fresh or fresh frozen. Butter and sprinkle toasted slivered almoinds over beans just before serving.

Baked Onions with Nuts

2 doz. small white onions
3 T. butter
Pepper
1 T. sugar
3/4 t. salt
3/4 c. sliced nuts

Peel onions, wash. Melt butter in baking dish. Add pepper, sugar, salt and nuts, then onions. Stir until well coated with seasoned butter. Cover tightly. Bake at 375 degrees for 45 minutes or 1 hour until tender. This makes 4 to 6 servings, increase recipe accordingly.

Eleanor's Birthday Cake

Daffodil Cake

1 1/2 c. egg whites
1/2 t. salt
1 t. salt
1 1/2 c. sugar
6 egg yolks
1 t. lemon extract
1 1/4 c. cake flour
1 t. vanilla

Beat egg whites with salt and cream of tartar until stiff but not dry. Fold in sugar gradually. Divide into two equal parts. Beat egg yolks until very thick and lemon colored. Fold into half of meringue mixture. Fold in lemon extract, add 3/4 c. of the flour. To the other half add vanilla and remaining 1/2 c. flour. Dip spoonfuls of the mixture alternately in a 10" ungreased tube pan. Bake at 325 degrees 1 to 1 1/4 hours. Invert to cool.

Boiled Frosting

"The kind that forms a crust on top -- soft inside."

2 c. sugar
1 1/2 c. water
2 T. light corn syrup
2 egg whites
1 1/2 t. vanilla

Combine sugar, water and corn syrup. Cook, stirring constantly until mixture begins to boil. Cook without stirring until mixture spins a thread or until thermometer registers 242 degrees. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until frosting holds its shape. Sprinkle coconut and a little grated lemon rind over top of cake. Insert glass in center of cake for fresh flowers.

November 16, 1955 Carving Standard Style, Whole Cranberry Sauce, Best Pumpkin Pie

Today we welcome to the program Miss Sue Daye from the National Cranberry Association. She has some ideas for holiday decorating the festive bird. Also, we welcome back Mr. Ed. Lane from the Treadway Inn who will give us excellent instructions on how to carve the turkey.

Carving Standard Style

1. To remove leg (thigh or second joint and drum-stick) hold the drumstick firmly wit the fingers, pulling gently away from turkey body. At the same time cut through skin between leg and body.
2. Press leg away from body with flat side of knife. Then cut through joint joining leg to backbone and skin on the back. It the "oyster" a choice oyster shaped piece lying in the spoon shaped section of the backbone was not removed with the thigh, remove it at this point. Hold leg on service plate with drumstick at a convenient angle to plate. Separate drumstick and thigh by cutting through the joint to the plate.
3. Slice drumstick meat. Hold drumstick upright at a convenient angle and cut down, turning drumstick to get uniform slices.
4. Slice thigh meat. Hold thigh firmly on plate with a fork. Cut slices parallel to the bone.
5. Cut white meat parallel to wing. Make a deep cut into the breast to the body parallel to and as close to the wing as possible.
6. Slice white meat. Beginning at front, starting halfway up the breast cut slices of white meat down to the cut made parallel to the wing. The slices will fall away from the turkey as they are cut to this line. Continue the carving until enough meat has been carved for first servings. Additional turkey may be carved as needed.

Tip: Remove individual servings of stuffing from an opening cut into side of turkey where leg has been removed.

Whole Cranberry Sauce

2 c. sugar
2 c. water
4 c. fresh cranberries

Combine sugar and water. Stir to dissolve sugar, oil 5 minutes. Add cranberries. Cook cranberries in boiling syrup without stirring until skins begin to pop. This will take about 5 minutes. Cool slightly, pour into serving bowl.

Note: If you prefer strained cranberry sauce, use the same amounts but cook cranberries in water until skins pop, strain; add sugar, boil 10 to 15 minutes. Pour into mold, unmold when set to serve.

Best Pumpkin Pie

1 1/2 c. pumpkin
3/4 c. brown sugar
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1 t. cinnamon
1 T. flour
3 eggs, slightly beaten
1 1/2 c. milk (you may use light cream or evaporated milk)

Line 9" pie plate with pastry. Mix all ingredients. Blend in remaining ingredients. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees for 30 minutes or until done. Do not overcook. Center should be slightly soft. It will continue to cook some after removal from oven.

November 15, 1955 Butter Bake Your Thanksgiving Turkey, Giblet Gravy, Pilgrim Father's Dressing

Butter Bake Your Thanksgiving Turkey

Correct roasting is slow cooking by dry heat on a rack in an open pan. It required no water, no basting, no cover and no searing. Low temperatures assure better flavor and appearance, less shrinkage and less loss of juices. A shallow open pan allows the heat to circulate around the bird, roasting it evenly. A rack at least 1/2 inch high raises the bird off the bottom of the pan, keeping it out of the juices. For best results follow these steps:

1. Rub cavity lightly with salt.
2. Put stuffing in neck to fill it out nicely and fasten neck skin to back with skewer.
3.  Stuff cavity well but DO NOT PACK TIGHTLY. Stuffing will expand during roasting.
4. Truss bird and place on rack in shallow open pan. To truss fasten the neck skin to the back with skewer as suggested in step 2. Shape wing tips onto the back. Close abdominal opening with skewers and lace with cord. Tie drumsticks to tail. A skewer above or through the tail helps to hold this cord in place. If there is a bridge of skin at abdominal opening, push drumstick underneath this bridge. It will hold them down without skewers and cord.
5. Butter the bird well. Soften the butter and spread over the entire turkey, especially on top of the drumsticks, breast and wings. This gives a protective coating of butter from the start. Dip a moist cheese cloth in melted butter. Drape the cloth over the bird. Arrange the cloth so the turkey is entirely covered. The butter on the cheesecloth bastes the turkey. Brush occasionally with melted butter during the roasting. Brush butter right over the cheese cloth.
6. Here is your guide to roasting: Roast at a constant temperature, never higher than 300 to 325 degrees depending upon the size of the turkey. Roast as follows:

35 minutes per lb. up to   6 lbs. - 3 to 3 1/2 hours
30 minutes per lb. up to   8 lbs. - 3 1/2 to 4 hours
25 minutes per lb. up to 10 lbs. - 3 1/2 to 4 hours
16 minutes per lb. up to 15 lbs. - 4 to 4 1/2 hours
15 minutes per lb. up to 20 lbs. - 4 1/2 to 5 hours

Note: For turkeys 20 pounds or over, 5 houts roastng time is usually sufficient.

How to Tell if Turkey is done: Drum stick will turn easily in socket, meat on heavy part of leg feels soft when you touch it with a paper towel.

 Turkey Giblets: Giblets include the gizzard, heart and liver. The neck is usually included with the giblets and cooked with it. Moist heat is required to soften the gizzard, heart and neck. When they are added to gravy or stuffing they must be cooked first, simmer in seasoned water until the gizzard is fork tender. This will take 2-3 hours. To season the water, ass 1 t. salt, 2 or 3 peppercorns, 1 or 2 cloves, a tip of bay leaf, a little carrot, celery and onion. Gizzard and heart always remain slightly firm. Refrigerate strained giblets and broth separately. If liver is simmered with other giblets, remove after 15 or 20 minutes. Overcooking makes liver hard and dry.

Giblet Gravy

6 T. fat from turkey pan
6 T. flour
1/4 t. pepper
3/4 t. salt
3 c. broth
Chopped giblets

Cook fat and flour in turkey pan until nicely browned. Add seasonings and broth (some of broth from turkey pan and some from cooking giblets). If necessary add water to make 3 cups. Bring to boiling point and stir constantly until thick and smooth. Add chopped giblets. Note: To keep gravy hot during dinner keep it in double boiler or in pan with hot water beneath it.

Pilgrim Father's Dressing

1 1/2 c. butter
1 c. chopped onion
3/4 c. chopped celery
4 quarts bread crumbs, stale (this is about 2 pounds)
1 T. salt
1/4 t. pepper
1 1/2 t. sage
1/4 c. water

Heat butter in large skillet. Add onion and celery and saute for several minutes over low heat. DO NOT LET ONION BROWN. Toast bread crumbs slightly in oven (optional). Add seasonings and mix well. Add onion and butter mixture and stir until all butter is absorbed; rinse skillet out with 1/4 c. water. If a more moist dressing is desired a little additional water may be added. I like the drier fluffier dressing. Makes enough 16 to 20 pound turkey.

November 14, 1955 Turkey Talk, Quick Raisin Buns, Plum Pudding

This week on Home Cooking we are devoting most of our time to Thanksgiving ideas. We want all of our friends to have recipes and instructions in time to be of some value and help. Thanksgiving this year will be celebrated at the McNalls on Sunday. It will be a triple celebration -- Thanksgiving, my sister's birthday, our 14th wedding anniversary. Dinner will be for 13. Lucky.

Thanksgiving Dinner Menu

Tomato Juice      Crackers
Roast Turkey      Pilgrim Father's Dressing
Mashed Potatoes
Green Beans Almondine      Squash
Assorted Relishes, Celery
Icicle Pickles, Watermelon Rind
Cranberry Sauce      Giblet Gravey
Raisin Buns 
Perfect Pumpkin Pie - Eleanor's Birthday Cake
Coffee

Turkey Talk

How to Buy: Weights: 4 to 25 pounds ready to cook weight:

• Hen Turkeys: 8 to 15 pounds. The broad breasted turkey yields a large proportion of white meat. Excellent for smaller families.
• Tom Turkeys: 13 to 25 pounds ready to cook weight. Excellent for larger groups.

You should understand two terms when buying turkeys:(1) Ready to cook. (2) Dressed (formerly called New York or Market Dressed.) Ready to cook means the whole turkey is fully drawn and ready for cooking. Because of its convenience and quality, this style is rapidly gaining favor. Dressed means turkey, bled and feather dressed but with head, feet and viscera intact.

How Much To Buy: Determine number of servings (not number of persons) remember that a person may eat more than one serving. Allow about 3/4 pound of ready to cook turkey per serving. (Larger turkeys will yield slightly more meat in proportion to the bone.) The number of servings depends on the quality of the turkey, proper cooking and carving skills. Plan on second servings and leftovers. A 12-pound turkey can be used to serve 8 people with leftovers. For 12 to 14 people I will buy a 16 to 20 pound turkey.

Remember when buying a ready to cook turkey that all of it goes to the table. When buying a "dressed" turkey you must allow for a 15% loss in weight due to removal of head, feet, and entrails. BUY EARLY. Buy frozen turkey and store in freezer. Frozen turkeys will thaw 2 to 3 days in refrigerator -- will thaw in a day at room temperature (editor's note: please don't thaw at room temperature). Store fresh turkey in refrigerator, loosely wrapped in aluminum foil, waxed paper or parchment. Cook within 2 or 3 days.

Do you have a freezer?  You can prepare much of the dinner and freeze. For my Thanksgiving dinner the following can be prepared and frozen: Squash, Raisin Buns, Eleanor's Birthday Cake. Cranberry sauce can be made anytime and stored in refrigerator.

Quick Raisin Buns

2 packages yeast
1 1/4 c. warm water
3 1/2 c. flour
1/3 c. sugar
1/3 c. shortening
1 t. grated orange rind
1 egg
1 t. salt
1/2 t. cinnamon
1/2 c. seedless raisins

Soften yeast in warm water. Add half the flour, sugar, shortening, orange rind, egg, cinnamon and salt. Mix well until blended. Add remaining flour with raisins. Stir until flour disappears. Cover bowl and let dough rise until double in bulk (30 to 40 minutes). Stir batter down. 


An Extra Dessert

Plum Pudding

1 1/2 c. flour
1 t. cinnamon
3/4 t. mace or nutmeg
2 t. salt
1 1/2 c. dry bread crumbs
1 1/4 c. sugar
1 c. ground suet
3/4 lb. seeded raisins
3/4 lb. seedless raisins cut in pieces
1/4 lb. mixed candied peel
4 eggs, well beaten
1 c. molasses

Sift flour, cinnamon, mace and salt. Add bread crumbs, sugar, suet and fruit. Combine eggs and molasses. Combine liquid and dry ingredients and stir just enough to thoroughly mix. Grease individual molds or large mold, fill 2/3 full. Cover tightly with mold cover or tie 2 thicknesses of heavy waxed paper. Steam 3 or 4 hours depending on the size of the mold. Test pudding with cake tester or toothpick to make certain it is cooked through. To steam place pudding on a rack in a pan with about 2" of water. Keep water boiling at all times, adding additional water when necessary. Serve warm with Hard Sauce. Allow to cool thoroughly before storing in covered container. Will kep several months. To reheat warm in the same manner as it was steamed for about 3/4 hour.

Note: 1 c. warm brandy may be poured over the hot pudding and ignighted just before you take the pudding to the table.

Hard Sauce: Cream 1/3 c. butter with 1 c. confectioners sugar and 1 t. vanilla.