May 31, 1955 Fresh Coconut Cake, Lemon Filling, Never-Fail Boiled Icing, How to Prepare a Fresh Coconut

Fresh Coconut Cake

3 egg whites
1 1/2 c. sugar
3/4 c. shortening
1/2 t. vanilla
3 egg yolks
1/4 c. grated fresh coconut
2 1/4 t. baking powder
1/2 t. salt
3/4 c. coconut milk

Beat egg whites until stiff but not dry. Beat in 1/2 c. of sugar about 2 T. at a time. Cream shortening and vanilla. Beat in remaining 1 c. of sugar, add egg yolks and beat well. Stir in grated coconut. Sift dry ingredients together and add alternately with coconut milk. Fold in egg whites. Pour into two 9-inch pans that have been greased and floured. Bake at 375 degrees for 25 to 30 minutes. Put together with boiled frosting and sprinkle generously with grated coconut. A lemon filling is delicious between layers also.

Lemon Filling

1 c. sugar
2 1/2 T. flour
Grated rind 2 lemons
1/4 c. lemon juice
1 egg, slightly beaten
1 t. butter

Mix sugar and flour. Add lemon rind and juice. Add egg. Melt butte, add to mixture and cook and stir until mixture boils and is thick and smooth. Cool before spreading between layers.

Never-Fail Boiled Icing

1 1/2 c. sugar
1/4 c. water
1/8 t cream of tartar
2 egg whites
1 t. vanilla

Mix sugar, water and cream of tartar together. Bring to boiling point, stirring constantly. Cook until syrup begins to thicken, then beat  egg whites until stiff and pour 2 T. of hot syrup over eggs, beating constantly. Cook remaining syrup to temperature of 238 degrees or until syrup spins a thread. Pour over egg white mixture and continue beating until mixture holds its shape. Add vanilla. Spread over cake, cover with fresh coconut.

How to Prepare a Fresh Coconut

Pierce the "eyes" with ice pick or screw driver. Drain off the milk. Place in oven 400 degrees for about 20 minutes. Tap all over with a hammer to loosen shell. Split with a heavy knife or a blow with hammer. Pare off the dark skin. Grate coconut. A medium sized coconut will yield 3 to 4 cups of grated coconut.

May 30, 1955 Boston Cream Pie, Boston Baked Beans

Boston Cream Pie

4 egg yolks
3 T. cold water
1 c. sugar
1 t. vanilla
1 c. cake flour
1 1/2 t. baking powder
1/2 t. salt
4 egg whites

Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually. Beat until fluffy. Add vanilla. Sift flour with baking powder and salt. Fold into mixture. Beat egg whites until stiff. Fold into the flour mixture. Pour into two 9" layer cake pans that have been lined on the bottom with wax paper. Bake at 350 degrees for 25 to 30 minutes. Remove from oven. Cool slightly. Remove from pan, peel off wax paper. Cool thoroughly. Spread cream filling between layers, top with whipped cream, confectioners sugar or shiny chocolate frosting.

Cream Filling

1/4 c. sugar
2 T. flour
1 T. cornstarch
1/8 t. salt
1 1/2 c. milk
1 egg or 2 egg yolks
1/2 t. vanilla

Mix sugar, flour and salt to a smooth paste with 1/4 c. of the milk. Scald remaining milk and combine with paste. Stir until well blended, then bring to a boil and cook 1/2 minute. Add a little of the hot mixture to the slightly beaten egg, combine the two and stir ntil smooth. Cook 1 to 2 minutes, stirring constantly. Cool, add vanilla. Use between layers of cake.

Shiny Chocolate Frosting

(For Boston Cream Pie, also Cream Puffs)

2 T. butter
2 sq. chocolate
1 c. confectioners sugar
2 T. boiling water

Melt together butter and chocolate. Blend in sugar and water and beat until smooth but not dry.

Note: The above cake recipe for Boston Cream Pie can also be used for a jelly roll. Pour mixture into jelly roll pan 10 1/2 x 15 1/2 lined with wax paper. Bake at 350 degrees 20 to 25 minutes. Remove from oven and immediately turn onto towel which has been dusted with confectioners sugar. Peel off waxed paper and cut off the crusts. Roll up in the towel and place on a rack until cool. Unroll and spread with filling, ice cream, or sherbert; reroll. Wrap in cellophane or aluminum foil and store in freezer if you do not wish to serve immediately.

Boston Baked Beans

2 c. pea beans
1/4 pound salt pork
1 small onion
1 t. salt
1/2 c. molasses
1/2 t. dry mustard
1 T. sugar

Wash beans and discard imperfect ones. Cover with cold water and soak over night. Drain and cover with fresh water. Cook very slowly until skins burst when you take a few on the top of a spoon and blow on them. drain, reserving cooking water. Scald pork. Cut off 1/4 inch of the fat and put in a 2 quart bean pot with the onion. Cut through rind of remaining pork every 1/2 inch making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Bring reserved water to boiling point, add 1 cup of this water to the salt, molasses, mustard and sugar mixed together. Pour mixture over beans and add enough more water to cover beans. Cover bean pot. Bake 6 to 8 hours at 300 degrees. Add water as needed to keep beans mopist. Uncover the last half hour so that rind will be brown and crisp. serves 6.

May 27, 1955 Broiled Steak Combination, Rhubarb Cream Pie

Broiled Steak Combination

When buying steak for broiling have them at least 1 inch thick. Cook at moderate temperature by placing meat the right distance from the heat. If steak is cut 1 inch thick its top surface should be 2 inches from the heat, if it's a 2 inch thick steak it should be 3 inches from the heat.

Broiling:

Broil 1" thick steaks about 6 to 12 minutes on each side, depending on whether you want your steaks medium, well done or rare.

Broil 1 1/2" thick steaks 12 to 18 minutes each side.

To prepare our broiler combination:

Place 3 c. of cooked rice in bottom of broiler pan. Add one 4 oz. can of sliced mushrooms which have been drained. Place steaks on broiler rack over broiler pan. This way as the steaks cook their drippings automatically flavor the rice and mushrooms. Season steaks with salt and pepper just before turning, and remember broiled steaks are turned only once. The reason for seasoning meat after it is cooked is that salt tends toslow the browning of the meat.

Rhubarb Cream Pie

1 1/2 c. sugar
1/4 c. flour
3/4 t. nutmeg
3 eggs, slightly beaten
4 c. rhubarb (1 pound) cut into 1 inch pieces
1 recipe plain pastry
2 T. butter

Blend sugar, flour and nutmeg. Add to eggs; beat smooth. Add rhubarb. Pour into 9" pastry lined pie plate. Dot with butter. Make lattice crust. Bake in hot oven 400 degrees 40 to 50 minutes.

May 26, 1955 Danish Pastry, Almond Filling, Confectioners Sugar Icing, Shaping Danish Pastries

Danish Pastry

1 1/2 c. butter
1/3 c. flour
2 pkgs. active dry yeast
14 c. water
1 c. milk, scalded
1 t. salt
1 egg, beaten
4 c. flour

Cream butter with 1/3 c. flour. Pat or roll butter mixture between 2 pieces of waxed paper to form a rectangle 12 x 6 inches. Chill thoroughly.

Soften active dry yeast in warm water or compressed yeast in lukewarm water.

Combine scalded milk, sugar and salt. Cool to lukewarm. Add softened yeast and egg. Mix well. Add the 4 c. flour. Knead dough until smooth and glossy, about 5 minutes.

Roll dough into a 14-inch square. Place chilled butter on half of the dough. Fold over other half of dough, sealing edges well with heel of hand. Roll on lightly floured  surface in a 20 x 12 rectangle. Fold in thirds, so you have 3 layers. If butter softens, chill after each rolling until firm.

Fold again to rectangle 20 x 12 inches. Repeat 2 more times, folding in thirds each time. Four rollings before rolling to shape. After last rolling chill 1/2 hour before shaping. Shape as desired and let rise on ungreased  baking sheet until almost double, about 1 hour. Bake in a hot oven450 degrees about 8 minutes. If desired brush tops immediately with confectioners icing. Serve warm. Makes 3 dozen.

Almond Filling

1/4 c. butter
1/4 c. sugar
1/4 c. ground blanched almonds

Cream together butter and sugar, add almonds, mix well. Use 1 level teaspoon for each roll.

Confectioners Sugar Icing

Add sufficient top milk or cream to confectioners sugar to make of spreading consistency. Add a little vanilla and a dash of salt.


Shaping Danish Pastries

Almond Fans

Use 1/3 of dough. Roll in 12 x 8 inch rectangle. Cut in 4 x 2 inch pieces. Place almond filling in center of each. Fold lengthwise. Seal edges tightly; curve slightly. Snip on side opposite the sealed edge at 1 inch intervals.

Twists

Use 1/3 of dough. Roll in 12 x 7 rectangle. Cut in strips 6" long and 3/4 " wide. Holding end of strip in each hand, twist in opposite directions. Form the strip in circle, knot or figure 8.

Baby Bunting Rolls

Roll 1/3 of dough inyo 12 x 9 inch rectangle. Cut in 3 inch squares. Place 1 teaspoon almond filling in center of each. Fold opposite corners to center overlapping the edges. Seal to prevent unfolding.

May 25, 1955 How to Freeze Asparagus, How to Freeze Strawberries, Fresh Strawberry Pie, How To Cook Artichokes

How to Freeze Asparagus

General Information:

Success in freezing vegetables depends upon variety, right stage of maturity and haste in getting food into freezer immediately after harvesting.

VEGETABLES MUST BE SCALDED

All vegetables must be scalded because:

1. Scalding inactivates the enzymes which cause flavor, color, and texture  changes during storage of frozen foods.
2. Scalding sets the color.
3. Scalding helps to retain food value.
4. Scalding helps to shrink vegetables, makes easier to package.

Vegetables should be scalded in large amount of boiling water. Drop vegetables into water which is boiling rapidly, when water begins to boil again, vegetables are scalded; remove immediately and plunge into ice water, have plenty of ice cubes for chilling the vegetables.

 Suitable Containers or Packaging Materials

Plastic containers, vap-o-cans, waxed boxes with cellophane bags or liners and plastic bags are good. For asparagus and corn on the cob or broccoli, cellophane, aluminum foil, or parchment paper are good.

Asparagus

Variety for freezing: Martha Washington or Mary Washington.

Preparation: Break off tough part of stalk, clean in cold water, remove scales.

Scalding: Bring to full rolling boil.

Packaging: Chill, drain, package, label, freeze.

How to Freeze Strawberries

Variety for freezing: Culver, Catskill, Premier, Sparkle, Robinson, Dorsett, Fairfax.

Preparation: Sort, wash in ice water, hull, slice or leave whole.

Packaging: Mix sliced berries with 1 pound (2 c. sugar) for each 5 to 6 pounds (10 to 12 c.) fruit. Stir only enough to dissolve sugar and allow to stand 20 minutes. Package, label, and freeze.

Note: Whole berries for garnish may be frozen without sugar. Select perfect berries, leave caps on, wash gently in ice water. Drain well. Spread on cookie sheet or large pan so berries are not touching and freeze with caps on. When frozen put whole berries in container for storage. To use: Serve while still icy.

Fresh Strawberry Pie

1 1/2 quarts strawberries
1/2 c, water
1 c. sugar
3 T. cornstarch
1/4 t. salt
1 T. butter
Red coloring
9" pie shell
Whipped Cream

Crush 1 c. of berries, add water and cook together until color is out of berries, strain. Should have 1 c. liquid. Mix sugar and cornstarch together, add to liquid with salt. Cook together until thick and transparent. Add butter and red coloring if desired. Arrange whole berries in 9" pie shell. Spoon glaze over berries, being careful to coat it all. Cool. Garnish with whipped cream.

Note: Serve this pie soon after making. You may substitute 2 1/2 T. clearjel for cornstarch.

How To Cook Artichokes

Cook artichokes whole in enough water to cover to which has been added 1 T. vinegar, 2 t. salt. Add artichokes after water comes to a boil. Cook 30 to 45 minutes.

To serve: Have a small side dish of melted butter. Pluck off leaf, dip tip of it into butter. Place the soft or inner edge between the teeth and pull gently, scraping off the pulpy portion. Discard rest of leaf. Continue until you have reached the center or "choke." This is an inverted cone-shaped segment you will want to cut around, remove and discard. The "heart" of the artichoke is delicious.

May 24, 1955 Veal and Mushroom Casserole, Strawberry Sponge Shortcake

Veal and Mushroom Casserole

(Sauce for this is wonderful -- perfect for an informal supper. Serve strawberry shortcake for desert -- add a green salad -- French bread.

3 pounds veal steak, cut 1/2 inch to 1/3 inch thick
1/2 c. flour
1 1/2 t. salt
Dash pepper
2 t. paprika
3 T. Fluffo
1 4-oz. can mushrooms, sliced
1 bouillon cube
1 8 oz. can tomato sauce
1/4 c. chopped green pepper
10 oz. noodles
Parmesan cheese

Pound meat, cut into serving pieces. Combine flour and seasonings; coat meat in mixture. Brown in hot Fluffo. Place in 13 x 9 x 2" baking dish. Drain mushrooms, save liquid. Add water to mushroom liquid to make 1 c. Heat to boiling point. Dissolve bouillon cube in hot liquid. Pour over meat. Bake at 350 degrees 30 minutes. Combine tomato sauce, green pepper and mushrooms. Pour over meat and continue baking 15 minutes. Cook noodles in boiling salted water until tender, drain. Sprinkle parmesan cheese on meat just before serving; serve with buttered noodles.

Strawberry Sponge Shortcake

3 egg yolks
3 T. sugar
1/2 t. vanilla
3 egg whites
6 T. sugar
3/4 t. baking powder
1/4 t. salt
1 quart fresh strawberries, washed, hulled
Heavy cream, whipped
1/2 c. cake flour, sifted

Beat egg yolks until thick and lemon-colored; beat in 3 T. sugar gradually, add vanilla. Beat egg whites until they stand ion soft peaks, beat in 6 T. sugar and continue to beat until very stiff. Fold yolks into whites.Sift together dry ingredients, fold into egg mixture. Spread in UNGREASED 9" ring mold. Bake at 350 degrees 30 minutes. Turn upside down to cool. Remove from pan. Fill center with whole berries, sugared if desired. Top with a few unhulled berries. Decorate top rim of cake with a ruffle of whipped cream. (Use your pastry tube for a fancy edge.) Pass a bowl of extra whipped cream. Serves 8.

May 23, 1955 He Man Hamburgers, Macaroon Crunch Torte

Spring Salad Mold

1 pound Dairy-Lea Cottage Cheese
1 3-oz. pk. cream cheese
1 c. green grapes, halved and seeded
1/2 c. pecans, chopped
2 T. chopped chives
1 c. heavy cream, whipped
Pistachio nuts, optional
Canned or fresh fruits

Mash cheeses together until smooth. Add grapes, pecans and chives. Fold in whipped cream. Pour in oiled 1 quart mold. Chill 4 to 5 hours. Unmold onto lettuce and sprinkle with pistachio nuts if desired. Garnish with canned or fresh fruit. Serve with mayonnaise. A nice combination of fruits would be canned pineapple sections, peeled apricots, pink-grapefruit sections, and ripe strawberries. Serves 6. Very pretty.

Note: For an engagement party pack cheese mixture in heart shaped mold, garnish around edges of heart with whole strawberries.

He Man Hamburgers

from Mrs. E. Strigl, Rochester, N.Y.

1 pound ground beef
1 egg
1 t. salt
Dash pepper
1 T. chopped onion
1/4 c. ketchup
1/2 c. bread crumbs, soft
Onion slices, thin
Bacon

Mix together all ingredients except onion slices and bacon. Form into thin patties. Place a thin slice of onion on top of each pattie, cover with another pattie. press edges together to seal. Wrap strip of bacon around each double pattie, fasten with toothpick. Broil 5 minutes on each side.

Macaroon Crunch Torte

1 c. graham cracker crumbs
1 1/2 c. macaroon crunch
1/2 c. chopped walnuts
4 egg whites
1/4 t. salt
1 t. vanilla
1 c. sugar
1 pint butter krunch or vanilla ice cream

Combine graham crackers, macaroon crunch and nuts. Beat egg whites with salt and vanilla until foamy; gradually add sugar and continue beating until egg whites form stiff peaks. Fold graham cracker mixture into egg whites. Spread in well greased 9 inch pie plate. Bake at 350 degrees for 30 minutes. Cool Cut in pie shaped wedges and serve with small scoop of ice cream. Serves 6 to 8.

Note: Macaroon Crunch is something new, available at Atlantic Supply, 380 Main Street East. For a quick desert roll balls of ice cream in this macaroon crunch and serve with butterscotch sauce. If you wish you can substitute coconut for the macaroon crunch -- change the name to Coconut Crunch Torte.

May 21, 1954 Stuffed Salmon Slices, Mushroom Stuffing

Stuffed Salmon Slices

2 large center cut slices salmon
Mushroom stuffing
1 c. scalded cream
2 T. butter
Salt and pepper

Put one of the slices of salmon in buttered baking dish, spread it thickly with mushroom stuffing, cover with second slice of salmon. Pour 1 cup scalded cream over stuffed fish, dot with butter, season with salt and pepper to taste. Bake in moderate oven 350 degrees for 30 to 40 minutes or until flesh is flaky but not dry, basting frequently with the cream.

Mushroom Stuffing

1 small onion, minced
1/4 pound mushrooms, thinly sliced
1/4 c. butter
2 c. soft bread crumbs
2 T. minced parsley
1/4 c. light cream
Fre drops lemon juice
Salt and pepper to taste

Saute onion and mushrooms in 1/4 c. butter for about 5 minutes over medium heat. Add remaining ingredients and blend well. Serve with fresh green peas and parslied potatoes.

May 20, 1955 Perfect Popovers, Hot Chicken Salad in Popovers, Regal Strawberry Angel Delight

Perfect Popovers

2 eggs
1 c. milk
1 c. flour
1/2 c. salt
1 T. melted Fluffo

Place eggs unbeaten in a bowl, add milk, flour and salt. Beat 1 1/2 minutes with rotary or electric beater. Add melted Fluffo; neat 1/2 minute. DON'T OVER BEAT. Grease custard cups generously. Place cups in shallow pan to corral them for the trip to oven. Fill cups 1/2 fill. Use measuring cup for easy pouring. Bake in very hot oven 475 degrees for 10 minutes, reduce heat to 350 and bake about 30 minutes. A few minutes before you remove them from the oven prick to let steam escape. makes 6 to 8.

Note: Popovers are delicious just as is, but don't limit popovers to the bread course. Try this easy idea:

Hot Chicken Salad in Popovers

2 c. cooked chickem, cubed
2 c. sliced celery
1/2 c. sliced toasted almonds
2 T. lemon juice
2 t. grated onion]
1/2 t. salt
1 c. mayonnaise
1/2 c. grated American cheese

Combine chicken, celery, almonds, lemon juice, onion and slat in heavy skillet. Add mayonnaise and cheese. Toss lightly. Heat slowly until mixture is piping hot, about 15 to 20 minutes. Cut tops from popovers. Fill bottoms with hot chicken salad. Replace tops. Makes 5 to 6 servings.

Another idea! Serve chicken a la king or creamed tuna or ham in popover shells. Good.

Regal Strawberry Angel Delight

2 T. unflavored gelatin
1/2 c. cold water
2 c. crushed strawberries
3 T. lemon juice
1 c. sugar
1/4 t. salt
2 c. heavy cream, whipped
Angel food cake

Soften gelatin in cold water, dissolve over hot water. Add strawberries, lemon juice, sugar and salt, chill until partially set. Fold in whipped cream. Line spring form pan (you can make your own -- see 5/16/55) with 1/2 inch slices angel food cake. Fill with strawberry mixture. Chill until set (2 to 3 hours). Serves 8. Garnish with big luscious berries.

Next week: Complete instructions on how to freeze Strawberries and Asparagus.

May 20, 1954 Barbecued Hamburger for 25, Strawberry Glaze Tarts, French Cream Filling

Barbecued Hamburger for 25

6 pounds ground beef
2 T. salt
1 1/2 c. chopped onion

Combine beef, onion and salt. Spread out in broiler pan and broil about 3 inches from heat until well browned, turn frequently. Pour of drippings.

Sauce

3 c. chopped onion
3 pints stewed tomatoes
1 1/2 c. tomato paste
2/3 c. vinegar
2/3 c. brown sugar
1 t. oregano
1 T. worcestershire sauce
1/8 t. tabasco sauce
1 T. salt
25 hamburger rolls

Combine all ingredients for sauce. Cook uncovered for at least 1 hour. Stir frequently. Combine sauce and browned meat. Cook over low heat 1 hour. Serve on hamburger buns.

Strawberry Glaze Tarts

1 baked 9 inch pie shell or 6 or 7 baked tart shells. Use pie crust recipe from May 17, 1954
1 recipe French cream filling
1 recipe glaze for strawberry pie
1 pint to 1 quart fresh strawberries
1/2 pint whipping cream

Pour cream filling (well chilled) into pie shell or tart shells, spread evenly. Place strawberries that have been thoroughly washed, hulled, dried and cut in half over filling with cut side down. If berries are small leave whole. Pour cooled glaze evenly over berries. Place pie in refrigerator until ready to serve. Serve with whipped cream.

French Cream Filling

1/2 c. sugar
1/4 c. flour
2 T. cornstarch
Pinch of salt
1 egg yolk combined with 1/2 c. milk
2 c. warm milk
1 t. vanilla

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 c. of cold milk. Add to dry ingredients, forming a smooth mixture. Add warm milk slowly and cook for about 5 minutes after it thickens. Cool, beating occasionally while cooling to prevent crust.

Glaze For Strawberry Pie

1 c. water
2 1/2 T. clearjel or cornstarch
1 c. sugar
2 T. lemon juice
Red food coloring

Dissolve clearjel or cornstarch in water. Cook in a small saucepan until mixture is thick and clear, stirring constantly. Add sugar and cook for several minutes until very clear and smooth. Remove from heat, add lemon juice and a little red coloring, stir until thoroughly blended. Let stand until cool. If glaze appears a little thick, add a tablespoon or two to make it of proper consistency but not too thin. Pour over strawberries.

May 19, 1955 Barbecued Frankfurters, Strawberry Jelly Roll

Barbecued Frankfurters

1/4 c. chopped onion
Fluffo
1/2 c. water
1/2 c. ketchup
3 T. vinegar
2 t. sugar
2 t. Worcestershire sauce
1 1/2 t. prepared mustard
1 t. paprika
1/4 t. salt
10 frankfurters

Cook onion in a little hot Fluffo until tender but not browned. Add remaining ingredients except frankfurters. Simmer 15 minutes. Split frankfurters lengthwise and place cut side down in a shallow pan. Pour sauce over. Bake in moderate oven 350 degrees 15 minutes, basting frequently. Serves 5.

Strawberry Jelly Roll

4 egg yolks
1/4 c. sugar
1/2 t. vanilla
4 egg whites
1/2 c. sugar
3/4 c. cake flour
1 t. baking powder
1/4 t. salt
3 T. sugar
1 c. heavy cream, whipped
1 c. sliced strawberries
Halved strawberries

Beat egg yolks until thick and lemon colored. Gradually beat in 1/4 c. sugar and vanilla. Beat whites until stiff, gradually add 1/2 c. sugar and beat until very stiff. Fold yolks into whites. Sift together flour, baking powder and salt. Fold into egg mixture. Spread batter evenly into waxed paper lined jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Bake at 375 degrees for 12 to 15 minutes or till cake springs back when touched lightly. Loosen edges of cake and turn onto towel sprinkled with confectioners sugar. Peel off paper quickly but carefully so you won't tear the cake. Trim crusts off with very sharp knife. While cake is still warm, lay a piece of waxed paper on it and roll quickly with paper inside. Cool on rack. When cake is cold, unroll it, remove paper. Add sugar to whipped cream. Reserve 1/4 of mixture for topping; spread remainder on cake, sprinkle with slice strawberries, roll. Top cake roll with whipped cream and berry halves.

Note: If you wish to keep this roll for any length of time use the Stabilized Whipped Cream i8nder 5/18/55.

May 19, 1954 Baked Alaska

Baked Alaska

Golden Sponge Cake for Baked Alaska

6 egg yolks
3/4 c. gran. sugar
1/2 t. vanilla
1/3 c. boiling water
1 1/4 c. cake flour
1/4 t. salt
1 t. baking powder

Beat egg yolks until thick and lemon colored. Add sugar gradually and continue beating until very light. Add flavoring, then slowly add boiling water. Last, pour in sifted flour with baking powder, all at once, and stir only until smooth. Pour batter into square pan 9 x 9 x 1 1/2 inches that has been very lightly greased on bottom only. Bake at 350 degrees for about 25 minutes, then raise heat to 400 degrees and bake about 10 minutes or until done. Remove cake from oven, invert until cool. To remove loosen sides of cake and turn out.

(About 15 minutes before serving, prepare Baked Alaska.) On a thick wooden board place a strip of very heavy paper, cut the same width as cake, but a little longer at one end for sliding desert onto platter. Place half of cake on paper and board, trimming cake to uniform thickness and size, if necessary, then place brick of ice cream on cake. IT IS BEST TO HAVE CAKE SAME SIZE AS ICE CREAM, and best 1 1/2 inches in thickness. Place ice cream on cake and place in coldest part of refrigerator or freezer while preparing meringue for Baked Alaska. Less meringue may be used but this recipe uses 6 whites left from cake.

Meringue for Baked Alaska

6 egg whites
1/8 t. salt
3/4 c. gran. sugar
1 t. vanilla

Beat egg whites with salt until they cling to the bowl. Add sugar a little at a time and continue to beat at high speed for about 2 minutes. Add vanilla and beat until well blended. Spread onto very firm ice cream and cake at once and bake in hot oven 450 degrees for about 5 minutes or until brown. REmove from oven, loosen around edges of meringue to release cake from board, then pull paper and slide Alaska onto large serving platter. With sharp knife slice and serve at once.

May 18, 1955 Sunday Dinner Frosted Ham Slice, Lemon Chiffon Pie, Stabilized Whipped Cream

Sunday Dinner

Frosted Ham Slice

Parsleyed Potatoes      Buttered Broccoli

Assorted Relishes

French Bread

Lemon Chiffon Pie

Beverage

Frosted Ham Slice

1 inch thick ham slice
12 T. grated orange rind
2/3 c. apple butter

Combine apple butter and orange rind. Spread mixture over slice of ham, place on rack in open roasting pan. Bake at 300 degrees for 1 hour. Garnish with thin orange slices and parsley. 4 to 6 servings.

Lemon Chiffon Pie

1 1/2 c. sugar
1/2 c. lemon juice
2 t. grated lemon rind
5 eggs, separated
2 t. unflavored gelatin
4 T. cold water
Stabilized Whipped Cream

Combine 3/4 c. of the sugar with lemon juice  and rind, add slightly beaten egg yolks. Cook over hot water, stirring constantly until sugar is dissolved and custard coats a spoon or is slightly thickened. old water while cooking custard, add softened gelatin to hot cooking custard, stirring until completely melted. Remove from heat, pour into bowl. Beat whites of eggs until they just cling to bowl,  add remaining sugar (3/4 c.) and beat only until blended. Pour egg whites at once onto hot custard and fold over and over until well blended. Pour into cooled baked pie shell 9 or 10 inches. Spread with stabilized whipped cream. Chill several hours before serving.

Stabilized Whipped Cream

1 t. gelatin
4 t. cold water
1 c. whipping cream
1/4 c. confectioners sugar (if desired)
1/4 t. vanilla (if desired)
Coloring (if desired)

Combine gelatin and cold water, let stand for several minutes until thick, then dissolve over boiling water, be sure gelatin is completely dissolved. While this is cooling slightly, beat cream until of medium consistency. Pour lukewarm gelatin into cream all at once and continue to beat. If sugar, vanilla and coloring are added, they must be added before the cream is fully beaten. Beat only until cream clings to bowl. Overbeating will cause cream to curdle.

Note: In making chiffon filling, be careful not to over beat egg whites for this will give a dry undesirable filling. You can use ordinary whipped cream but adding the gelatin will cause the cream to stand up almost indefinitely. Pie can be made early in the day to be served even late at night.

May 18, 1954 Macaroni and Cheese Puff, Chicken or Meat Croquettes, Thick White Sauce

Macaroni and Cheese Puff

1 c. cooked Bravo elbow macaroni
4 eggs, separated
1 3/4 c. soft bread crumbs
1 c. milk
1 c. grated American cheese
1/4 c. diced pimiento
Salt and pepper to taste

Cook 1/2 c. Bravo elbow macaroni in boiling water for about 7 minutes. Drain. 1/2 c. uncooked will yield 1 c. cooked. Combine egg yolks and crumbs. Add milk, cheese, pimiento and macaroni. Fold in egg whites. Pour into ungreased 2 quart baking dish. Bake uncovered in pan of hot water in moderate oven 350 degrees 50 to 60 minutes. Serves 6.

Chicken or Meat Croquettes

2 1/2 c. of cooked chicken or other meat that has been put through a food chopper and packed solidly when it is ground.
1 c. thick white sauce
A little onion
Salt Pepper
1 egg
1 T. water
Dry sifted bread crumbs

Add meat to white sauce with grated onion and salt and pepper to taste. Place mixture in refrigerator for several hours, until thoroughly cold and solid. Measure scant 1/2 c. and shape into pyramids. Sprinkle well with crumbs, dip into egg and then into crumbs again. Let stand 20 minutes before dep frying. Fry in deep fat 380 degrees until delicately browned about 2 minutes, Drain on absorbent paper. Keep hot in oven until time to serve. Makes 6 to 8 croquettes,

Thick White Sauce

3 T. butter
3 T. flour
1 c. milk
1/2 t. salt

Melt butter, add flour and when well blended add milk gradually. Cook over low heat, stirring constantly until thick and smooth. Stir in salt.

May 17, 1955 Swedish Meat Balls -- "Party Style", Old Fashioned Rhubarb Pie, Orange Pastry

Swedish Meat Balls -- "Party Style"

1 pound hamburger
1/2 pound lean pork
4 slices bread
3/4 c. milk
1 onion, finely chopped
2 t. salt
1/8 t. nutmeg
1/8 t. allspice
1 clove garlic, mashed
2 eggs, slightly beaten
Fluffo for frying
2 c. beef bouillon

Have meats ground together 3 times. Crumble bread and add milk. Stir to blend until it is of paste like consistency. Combine with meat in a mixing bowl. Add seasonings and eggs. Beat and stir with wooden spoon until mixture is stiff. Dip out rounded teaspoonfuls and roll between hands into 1 inch balls. Place on waxed paper about half hour to dry a bit. Heat enough Fluffo in skillet to make a 1/2 inch depth. Brown meat balls. Put browned balls in a single layer in large shallow baking pan. Add hot bouillon. Bake at 350 degrees about 30 minutes or until broth is absorbed. Serve the balls without gravy or sauce. Makes 80 1 inch balls.

Old Fashioned Rhubarb Pie

3 c. rhubarb, cut into 1-inch pieces
1 c. sugar
1/2 t. grated orange rind
3 T. flour
Dash salt
1 recipe Orange Pastry
2 T. butter

Combine rhubarb, sugar, orange rind, flour and salt.  Line 9" pie pan with orange pastry; fill with rhubarb mixture, dot with butter. Adjust top crust. Bake at 400 degrees for 40 to 50 minutes.

Orange Pastry

1 1/2 c. flour
1/2 t. salt
1 T. grated orange rind
1/2 c. Fluffo
4 to 5 T. cold water

Sift together flour and salt; sift in orange rind. Cut in Fluffo with a pastry blender. Sprinkle cold water over flour mixture, tossing lightly with a fork. Use just enough water to hold pastry together.

May 17, 1954 Freezing Strawberries, Chicken Little Pies, Pie Crust

Freezing Strawberries

In my opinion these are the queens od the freezer. They are in best supply for freezing during May and June. Varieties  in this section  best for freezing are: Culver, Premier and Sparkle, however most berries will freeze well if the berries are fair to large size, of uniform bright color to the very center and not too sour.

Preparation for Freezing: Sort, washin ice water. Hull, slice, cut in half or leave whole.

Packaging: Mix sliced or halved berries with 1 lb. (2 c.) sugar to 5-6 pounds (10-12 c.) fruit. Stir only enough to dissolve sugar and allow to stand until sugar is dissolved. Package in rigid containers. Label and freeze.

Whole Strawberries: Whole berries may be packed in medium syrup. For medium syrup dissolve 4 c.sugar in 6 c. boiling water. Bring to boiling point. Chill. Make syrup a day or so ahead, store in covered jar in refrigerator, so it is ready when needed.

Whole strawberries may be frozen to use as a garnish: Select perfect medium sized berries. Leave caps on and wash gently in ice water. Drain well. Spread out on cookie sheet or large shallow pan so berries are not touching. Freeze with caps on. When frozen, put whole berries in container for storage. To use: Remove berries as needed for garnish. Serve while they are still icy.

Chicken Little Pies

2 c. diced cooked chicken
1 c. cooked peas
1 c. cooked carrots
1/2 c. finely choppede celery
1 t. salt
2 c. hot chicken gravy or medium white sauce or diluted canned cream soup
1 T. chopped parsley
Pie crust

Combine chicken, vegetables, gravy and seasonings. Heat. Put in individual buttered baking dishes or pie tins or a 1 1/2 quart casserole. Top with pie crust. Bake in hot oven 425 degrees F. 20 to 25 minutes. Serves 6.

Pie Crust

2 c. flour
1 t. salt
2/3 c. shortening
5 to 6 T. water (iced)

Sift flour, measure, resift with salt. Cut in shortening with pastry blender until mixture resembles fine meal and some of the pieces of shortening are the size of small peas. Add just enough water to hold pastry together.

May 16, 1955 Salt Rising Bread, Strawberry Cheese Cake

Salt Rising Bread

2/3 c. milk
1/2 c. white corn meal
2 c. lukewarm water
1/4 t. baking soda
11-12 c. flour
2 c. boiling water
1/4 c. shortening
1 T. salt
3 T. sugar

Scald milk; add cornmeal; beat thoroughly. Cover and let stand in a warm place overnight. In the morning mixture should be light, spongy and bubbly. If the mixture has not been kept sufficiently warm and therefore has not fermented enough, place bowl in container of hot water, let stand until mixture is full of bubbles, usually about 1 hour. To the 2 c. of lukewarm water add soda and about 3 c. of flour or enough to make a thick batter; add cornmeal sponge and beat well. Place in a pan of warm (almost hot) water and keep in a warm place about 1 hour, or until very light and full of bubbles; stir down. To the boiling water add the shortening, salt and sugar; let stand until lukewarm, add to sponge and mix well. Add enough of the remaining flour to make a stiff dough. Turn out on lightly floured board and knead about 10 minutes, or until smooth and satiny. Divide dough into 3 equal portions, form into balls and let stand covered 10 minutes. Shape into loaves and place in well-greased loaf pans (about 9 1/2 x 5 1/2); brush with melted shortening; let stand in warm place about 1 1/2 to 2 hours or until doubled in bulk. Bake in hot oven 400 degrees about 40 to 50 minutes. Brush tops of baked loaves with melted butter. Makes 3 1 1/2 pound loaves.

Strawberry Cheese Cake

(You'll just love this wonderful desert! It's worth the effort -- try it and see.)

1 c. fine zweiback crumbs
1 T. sugar
1 T. butter
1 pound cream cheese
1/2 c. sugar
1 T. flour
1/4 t. salt
1 t. vanilla
4 egg yolks
1 c. light cream
4 egg whites, stiffly beaten
1 recipe strawberry glaze

Blend zwiback crumbs with 1 T. sugar, then the butter; press on bottom of 9" spring form pan. Soften cream cheese; blend in 1/2 c. sugar, the flour, salt and vanilla. Stir in egg yolks, one at a time, mixing well after each addition. Add cream and blend thoroughly. Fold in egg whites; pour into crumb-lined pan. Bake at 325 degrees about 1 1/2 hours, or until center is set. Cool then top with Strawberry Glaze. Makes 10 to 12 servings.

Strawberry Glaze

2 to 3 c. fresh strawberries
1 c. water
1 1/2 T. Clear-Jel
2/3 c. sugar

Crush 1 c. of the strawberries, add water and cook 2 minutes. Sieve. Mix juice with Clear-Jel, bring to a boil, stirring constantly until thick and clear, add sugar and cook for an additional minute. Add a little red food coloring if necessary. Place remaining strawberries on top of cheese cake, pour COOLED glaze over berries.

Note: You may use 1 1/2 T. cornstarch instead of Clear-Jel. Mix cornstarch with sugar; stir into hot berry liquid and cook, constantly until thick and clear.

Note: This cheese cake is softer in the center than at edges.

Note: If you do not have a spring form pan, make your own. Follow these simple directions:

Materials Needed

• Heavy duty aluminum foil
• 9 x 1 1/2 round cake pan
• Heavy cardboard, ruler, pencil, scissors

How To Make Cheese Cake Pan

1. Cut two strips of foil 2 x 16 inches and crisscross them in the pan.
2. Cut a strip of cardboard 3 x 30 inches, and a cardboard circle that will fit inside the pan.
3. Cover cardboard circle with foil, cover the long cardboard strip with foil.
4. Drop circle into pan, curve foil-covered strip to fit inside pan, overlap the ends and fasten strip at top and bottom with paperclips. Now pan is ready to use. When ready to serve cake, pick up the foil strips and lift cheese cake from pan to platter or plate, pull off the paperclips and remove foil covered cardboard strip.

May 9 - 13 1955

These recipes are missing from my collection.  If you have a copy, please email trudymcall@gmail.com.

The next post will be on May 16.

May 7, 1954 Flavor Tricks for For Fish Sticks, Orange Cake, Lemon Butter Cream Frosting

Flavor Tricks for For Fish Sticks

Fish sticks are finger size pieces of white fish fillets which are already crumb dipped and pre-cooked. A few minutes in the oven give you a dish that has all the flavor and appearance of time-consuming French-fried food. You can find them in your favorite store. They gain versatility when you try these tricks.

1. Sprinkle with dry or freshly grated American cheese.
2. Spread with chili sauce.
3. Spread with combination of horseradish and ketchup.
4. Sprinkle with combination of dried thyme, marjoram, oregano, or dried parsley, celery flakes and poultry seasoning.
5. Spread with combination of grated onion, poppy seeds and a sparing amount of prepared mustard.

Orange Cake

2 1/4 c. sifted cake flour
1 1/4 t. baking soda
1 t. salt
2/3 c. shortening
1 1/4 c. sugar
1 1/2 t. grated lemon rind
1 T. orange rind
3 eggs
2 T. orange juice
5 T. vinegar
1/2 c. milk

Sift together, baking soda and salt. Cream shortening, sugar and fruit rinds until fluffy. Beat in eggs separately. Mix orange juice, vinegar and milk. To creamy mixture, add alternately dry ingredients and liquids. Beat well. Bake in two greased 9 inch layer cake pans at 375 degrees for 25 to 30 minutes. Cook 5 minutes. Remove from pans. Cool on wire racks. Frost with Lemon Butter Cream Frosting.

Lemon Butter Cream Frosting

1/2 c. soft butter
1/2 t. salt
1 1/2 t grated lemon rind
2 T. lemon juice
2 1/2 c. confectioners sugar
3 T. milk

Combine butter, salt, lemon rind and juice. Add sugar and milk alternately, beating well after each addition. Spread on top, bottom and sides of orange cake.

May 6, 1955 Roast Leg of Lamb, Broiled Lamb Chops, Lamb Noodle Casserole, Chocolate Chiffon Cake With Mint Frosting

Here's how to get three tempting meals from one cut of meat -- and make it a saving at the same time. Purchase a large leg of lamb. First of all, you will have a handsome roast leg of lamb. Your second meal will be broiled lamb chops, the third meal a lamb noodle casserole.

Roast Leg of Lamb

Secret to roast lamb is slow cooking. Place meat on a rack in an open roasting pan, roast at 300 degrees for 30 to 35 minutes per pound. Garnish with spiced peaches or orange halves hollowed out and filled with stewed rhubarb.

Suggested Menu

Roast Leg of Lamb

Spiced Peaches

Au Gratin Potatoes      Green Beans

Garden Salad

Rolls      Butter

Lemon Meringue Pie

Beverage

When you purchase the leg of lamb ask your meat retailer to remove 4 chops from the leg. These are called sirloin chops, have them cut 3/4 to 1 inch thick which is a good thickness for broiling.This will provide 4 servings for the second meal from the lamb leg.

Suggested Menu No. 2

Broiled Lamb Chops

Broiled Tomato Slices with Mushroom Caps

French Fried Potatoes

Cole Slaw

French Bread -- Butter

Chocolate Chiffon Cake

Beverage

To broil chops adjust broiler so that the meat's top surface is 2 to 3 inches from the heat. Broil about 6 minutes on each side. About 3 minutes before the chops are done place tomato slices and mushroom caps on rack with meat. Rush to the table piping hot

Suggested Menu No. 3

Lamb Noodle Casserole

Buttered Peas      Tomato Slices

Toasted Garlic Bread

Chocolate Brownies a la mode

Beverage

Lamb Noodle Casserole

Cook 2 c. noodles in boiling water water until tender. Brown 1/2 c. chopped onion in 2 T. butter. Add one 10 1/2 oz. can of cream of celery soup and one 3 oz. can mushrooms. Season with 1 t. salt, 1/8 t. pepper and 1/4 t. marjoram. Add 2 c. of cubed left over roast lamb with the noodles and soup mixture. Pour into greased casserole. Arrange 1 c. of cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 25 minutes. Serves 6.

Chocolate Chiffon Cake With Mint Frosting

1 c. plus 2 T. cake flour
1/2 c. sugar
1/2 salt
1 1/2 t baking powder
1/4 c. salad oil
2 egg yolks
1 t. vanilla
1/3 c. cold water
3 squares unsweetened chocolate, melted
1/2 c. chopped nuts
1/4 t. cream of tartar
4 egg whites
1/2 c. sugar

Sift flour, 1/2 c. sugar, salt and baking powder together. Make a well in center and add salad oil, unbeaten egg yolks, vanilla and the 1/3 c. cold water. Beat until smooth. Stir in melted chocolate and chopped nuts. Add cream of tartar to egg whites. Beat until fluffy, add 1/2 c. sugar gradually about 2 T. at a time and continue beating egg whites until they are VERY stiff. Fold into chocolate mixture. Turn into ungreased utility dish 11 3/4 x 7 1/2 inches, bake at 325 degrees for 55 minutes.

Mint Frosting

1 egg white
1/8 t. salt
3/4 c. sugar
3 T. cold water
1 t. corn syrup
1/8 t. peppermint extract or 2 drops oil of peppermint
Few drops of red food coloring

Put egg white, salt, sugar, cold water and corn syrup in upper bowl of double boiler. Beat with egg beater until thoroughly mixed, place over boiling water and beat constantly for 4 or 5 minutes or until frosting will stand in peaks. Remove from heat, add peppermint and red coloring. Beat until thick enough to spread on cake.

May 6, 1954 Ham-Spaghetti Timbales, Chocolate Nut Roll

Ham-Spaghetti Timbales

1 1/2 c. Bravo spaghetti uncooked
1 1/2 c. ground ham, or one 12 ounce can
3 T. butter
3 eggs
1 T. Worcestershire sauce
3/4 c. cream
1/2 t. salt
1/4 t pepper

Cook spaghetti in salted boiling water until tender, about 12 minutes. Melt butter in skillet and saute ham for about 3 minutes. Beat eggs slightly, add cream, worcestershire sauce, salt, pepper, ham and cooked spaghetti. Mix well. Place mixture into large muffin tins that have been well oiled. Fill each cup to the top. Bake 20 to 25 minutes at 400 degrees F. Makes 12 timbales. Excellent as a luncheon or dinner menu with vegetable, etc.

Chocolate Nut Roll

1/4 c. milk
1/4 c. sugar
1 t. salt
2 T. shortening
1/4 c. warm water
1 pk. yeast or 1 yeast cake
1 egg, beaten
2 1/2 c. sifted flour
1/2 c. cocoa
3 T. butter
1/2 c. finely chopped nuts
1 pk. chocolate bits or 1 c.

Scald milk, stir in sugar, salt and shortening. Cool to lukewarm. Measure water into bowl. Crumble yeast into it. Stir until dissolved. Add lukewarm milk mixture, eggs, and 1 1/2 c. flour; beat until smooth. Stir in remaining flour and cocoa, mix thoroughly. Turn dough out on lightly floured  board. Knead until smooth and elastic. Place in greased bowl; brush with melted shortening. Cover. Let rise in warm place until double in bulk, about 1 hour. Punch down and turn out on lightly floured board. Roll out into an oblong about 14 x 9 inches long. Brush with melted butter; sprinkle with finely chopped nuts and chocolate bits. Roll as for jelly roll; seal edges firmly. Place on greased cookie sheet. Bake in moderate oven 350 degrees for about 35 minutes. Ice top with plain icing.

Plain icing: Combine and beat until smooth: 1 c. sifted confectioners sugar, 1 to 2 T. milk, 1 to 2 T. milk, 1/2 t. vanilla.

May 5, 1955 Meal In A Dish, A Quickee Tossed Bravo Macaroni and Cheese, Pecan Pie

Meal In A Dish

(Freeze this for a future busy day.)

1 1/4 pounds ground beef
1/4 pound ground pork
1/4 c. minced onion
1 c. rolled oates, uncooked
2 1/2 t. salt
Dash pepper
3/4 t. ground mustard
1/4 c. ketchup
1 egg, beaten
1 c. milk
2 c. freshly blanched mixed vegetables or 1 pk. frozen mixed vegetables ((12 oz.)

Mix together all ingredients except vegetables. Put meat mixture  into greased casserole (1 1/2 quart). Bake. Arrange blanched fresh vegetables in a ring on top of meat loaf. (If frozen vegetables are used do not put them on top of meat loaf until ready to reheat.) Seal casserole cover in place with freezer tape. Freeze. When ready to serve, reheat in oven just before serving until hot clear to the center.

Tip: Bake meat loaf about 1 hour and bake meat loaf with vegetables after freezing 45 minutes, temperature 375. Serves 6.

 A Quickee Tossed Bravo Macaroni and Cheese

1 pound Bravo 60 second Macaroni
1/2 c. butter
1 clove garlic
1/2 c. chopped parsley
2 c. grated Parmesan or Romano cheese

Cook macaroni according to directions on package. Drain and put on hot platter. Melt butter in saucepan with garlic, simmer for a few minutes, remove garlic. Pour over hot macaroni, add parsley and 1 1/2 c. of cheese; toss well. Sprinkle with remaining cheese.

Pecan Pie

A regional pie -- from the South, and it's 'easy as pie' to make. This is a large pie baked in 10 1/2 pyrex pie plate and will serve 10. Pie may be frozen right in the pyrex pie plate for further use.

 5 eggs
1 c. butter
6 T. butter, melted
1 1/2 c. light corn syrup
1/2 t. salt
1 1/2 t. vanilla
1 1/2 c. chopped pecans
1 c. whipping cream, if desired for a garnish

Prepare unbaked pie shell. Beat eggs and sugar together well. Add butter, corn syrup, salt, vanilla and chopped pecans, mix well. Pour into pie shell. Bake at 350 degrees for 1 1/4 hours or until filling is set. Serve slightly warm or cold. Top with whipped cream if desired.

May 5, 1954 My Favorite Meat Loaf, Asparagus in Casserole, Rhubarb Brown Betty, Stewed Rhubarb

My Favorite Meat Loaf

2 pounds ground beef
1 pound ground pork
2 c. bread crumbs
1/2 c. chopped onion
2/3 c. grated raw carrot
1 T. salt
1 egg
1 c. top milk
1/4 t. pepper

Combine all ingredients. Pack into loaf pan. Bake 350 degrees 1 hour.

Asparagus in Casserole

3 c. fresh asparagus
3 T. butter
3 T. flour
1 c. asparagus liquid or milk
1/2 t. salt
1/2 c. grated American cheese
2 c. large fresh-pulled bread crumbs

Cook asparagus until just tender, adding 1/2 t. salt toward the end of cooking. Drain. Cut into 1 inch pieces and place in greased 9 or 10 inch pie pan. Prepare sauce by melting butter, adding flour, then liquida little at a time, stirring constantly. Cook until thick. Add salt and grated cheese and cook until cheese is melted. Pour sauce over asparagus; cover top with pulled bread crumbs and drizzle with melted butter. Bake 350 degrees for about 20 minutes. Serves 6 to 8.

Rhubarb Brown Betty

1/4 c. sugar
Rind of 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb (see recipe below)
1/2 pint whipping cream

Combine sugar, lemon, nutmeg. Melt butter, pour over bread crumbs. Cover bottom of baking dish with 1/3 of crumb mixture. Spread over this 1 c. stewed rhubarb, sprinkle with half of rugar mixture. Repeat the layers, covering with remaining crumbs. Bake 350 degrees for about 40 minutes. Serve hot with cream.

Stewed Rhubarb

Wash 1 pound rhubarb and cut into 1/2 inch pieces. Put in top of a double boiler with a pinch of salt and about 1/2 cup sugar. Cover and cook about 20 minutes.

May 4, 1955 Cheese Souffle Sandwiches, Walnut Slices, Coffee Crumb Cake

Cheese Souffle Sandwiches

6 slices bread
6 slices cheese
Hot cooked asparagus
3 egg yolks
1/4 c. mayonnaise
1/8 t. salt
Dash pepper
3 egg whites, stiffly beaten

Toast bread on one side. Place slice of cheese on untoasted side; broil until cheese is partially melted. Place 3 or 4 spears of hot asparagus (cooked) on top of each. Beat egg yolks until thick and lemon colored, add mayonnaise, salt and pepper. Fold in egg whites. Pile mixture on top of asparagus. Bake at 350 degrees for 15 minutes or until egg mixture is set. Serves 6.

Walnut Slices

1/2 c. butter
1 c. flour
1/2 c. coconut
1 1/2 c brown sugar
1 c. chopped walnuts
2 T. flour
1/4 t. baking powder
1/2 t. salt
2 eggs
1 t. vanilla

Work butter into flour until smooth. Spread over bottom of 9 x 12 inch pan. Bake at 350 degrees for 12 minutes. Mix remaining ingredients, pour over crust. Bake 350 degrees 20 to 25 minutes longer. When cool spread with icing made of:

1 1/2 c. confectioners sugar
2 T. butter
1 t. lemon juice
3 T. orange juice
1/2 c. chopped walnuts (to sprinkle on top of cookies)

Note: Cookies may be baked in 9 inch square pan, add a few minutes to baking time.

Coffee Crumb Cake

3 c. flour
1 1/2 c. sugar
4 t. baking powder
1 t. salt
1 t. nutmeg
1 t. cinnamon
2/3 c. Fluffo
2 eggs, well beaten
1 1/3 c. cooled coffee
3/4 c. chopped pecans or other nuts

Sift together flour, sugar, baking powder, salt and spices. Cut in Fluffo until mixture is coarse crumbs. Reserve 3/4 c, of this mixture for top of coffee cake. To the rest of the crumbs add beaten eggs and coffee; mix lightly. Pour into well greased cake pan 11 3/4 x 7 1/2 inches. Sprinkle top of cake with remaining crumb mixture and chopped nuts. Bake in moderate oven 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Makes 16 squares.

Note: Put new life in that Spring Salad! Use one of Pfeiffers wonderful Salad Dressings -- Chef's, Royal French, or Danish Blue Cheese. Any one is a taste treat!

May 4, 1954 Noodle and Pork Ball Stew, Grissini or Bread Sticks

Noodle and Pork Ball Stew

1/2 pound ground pork
1/4 c. dry bread crumbs
2 T. milk
1 egg, slightly beaten
1 t. salt
1/4 t. pepper
1/8 t. cinnamon
2 T. minced parsley
1 small clove garlic, minced

Combine all ingredients and blend well. Form small balls using about 1 1/2 T. meat mixture. Roll in flour. Brown balls in about 2 T. butter. Add the following:

1 1/2 c. stock (may be made from bouillon cubes)
1/2 c. stewed tomatoes
1 c. sliced onions (saute for about 5 minutes)
1/4 pound Bravo egg noodles, cooked until crispy tender; drain well
1/2 c. cooked green peas
1/2 c. cooked carrots
1 1/2 t. salt
1/4 t. pepper

Simmer all ingredients about 5 minutes.

Grissini or Bread Sticks

1 pk. yeast
1/4 c. lukewarm water
1 c. milk
2 T. sugar
2 T. salt
2 T. melted shortening
3/4 c. lukewarm water
6 c. flour (about)
1 egg (for brushing sticks)

Soften yeast cake in lukewarm water. Scald milk, pour into large mixing bowl. Add sugar, salt and shortening and 3/4 c. lukewarm water. Cool to lukewarm. Add 1 c. of sifted flour. then add softened yeast. Add 2 more cups of the flour and beat with a wooden spoon until the batter is smooth and very elastic. The batter should sheet from the spoon. Add about 3 more cups flour, enough so dough does not stick to hands. Turn out on a lightly floured board, let rest for 10 minutes. Knead until smooth and elastic.

Shape the dough into a ball and place in a lightly buttered bowl. Brush top lightly with melted butter, cover and let rise until double in bulk. Punch down and roll out 1/2 inch thick. Cut into strips 1/2 inch wide. Roll the cut pieces into long pencil like strips and place on lightly greased cookie sheet. Cover and let rise until double in bulk. Brush with beaten egg, sprinkle with poppy seeds. Bake 425 degrees for about 15 minutes.

May 3, 1955 Tuna Stuffed Eggs on Rice, Curry Sauce, Banana Bars

Tuna Stuffed Eggs on Rice

(Here is a delicious luncheon dish -- nice enough for your guests -- wonderful for a Friday Special for your family or for any day for that matter.)

3 c. cooked rice
3 T. butter
6 hard cooked eggs 1/3 c. grated tune fish
1/3 c. mayonnaise
1/2 t. salt

Place rice in well greased  casserole (a 1 1/2 qt. round pyrex cake dish is perfect). Dot with butter. Cut eggs in half lengthwise and remove yolks. Mash yolks, mix with tuna, mayonnaise and salt. Fill egg whites with this mixture, arrange on top of rice. Top with curry sauce and bake at 325 degrees for 15 minutes.

Curry Sauce

1/4 c. butter
1/4 c. flour
1 t. salt
1/2 t. curry powder
2 c. milk

Melt butter, blend in flour, salt and curry powder. Add milk gradually and cook until thickened, stirring constantly. Pour over stuffed eggs. Garnish with a dash of paprika if desired. Serves 6.

Banana Bars

2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. shortening (Fluffo)
2 eggs
1 c. mashed bananas (3 medium)
1/2 t. lemon extract
1/2 t. vanilla
1/2 c. chopped nuts
Confectioners sugar icing, lemon, orange, or vanilla

Sift together flour, baking powder and salt. Cream together Fluffo and sugar; add eggs, beating well. Add dry ingredients alternately with mashed bananas. Add flavoring extracts and nuts, beat well. Spread batter in greased pan 8 x 13. Bake 350 degrees for 30 minutes. While still warm, apply thin frosting. When cool, cut into bars.

May 3, 1954 Cheese and Rice Souffle, Baked Rhubarb, Peanut Whirligigs

Cheese and Rice Souffle

1 c. cooked rice
2 T. butter
3 T. flour
3/4 c. milk
1/2 pound process American cheese
4 eggs
1/2 t. salt
Dash cayenne pepper

Prepare rice. Melt butter in double boiler. Add flour and mix until smooth. Add milk and cook, stirring until mixture thickens and is smooth. Add grated cheese, cook until cheese is melted. Separate eggs, add salt and cayenne to egg yolks, beat slightly with fork, add slowly to cheese mixture. Beat egg whites until stiff but not dry. Slowly pour rice and cheese mixture into them using a folding motion. DO NOT STIR. Turn into greased  1 1/2 quart casserole. For a crown on souffle, use a spoon to make a shallow path all around edge about 1" from edge. Bake 325 degrees for 40 minutes. Serves 5.

Baked Rhubarb

2 pounds rhubarb
2 c. sugar
1/2 t. nutmeg
Grated rind, 1 lemon
2 T. butter


wash rhubarb and cut into 1/2 inch pieces. Put layers of rhubarb in buttered baking dish alternately with sugar. Sprinkle with nutmeg and grated rind. dot with butter. Bake 325 degrees for 40 minutes.

Peanut Whirligigs

2 c. sifted flour
1/2 t. salt
1/2 c. shortening
1/2 c. butter
1 3-oz. pk. cream cheese
1 c. sugar
1 t. vanilla
3/4 c. ground roasted peanuts
1/2 c. semisweet chocolate bits
2 T. melted butter

Sift together flour and salt. Mix shortening, butter, cream cheese and sugar until creamy. Add vanilla. Mix in flour mixture and peanuts. Chill until easy to handle. Roll half of dough 1/8 inch thick. Melt chocolate and 2 T, butter together. Spread over half of dough. Roll up like jelly roll. Repeat with rest of dough. With sharp knife or heavy string slice 1/8" thick. Place on ungreased cookie sheet 1" apart. Bake at 400 degrees for 8 to 10 minutes. Yield: About 8 dozen.

May 2, 1955 Mushroom Casserole, Jellied Cherry and Grapefruit Salad, Bitter Chocolate Sauce

Mushroom Casserole

3 T. butter
1 lb. fresh mushrooms
1/4 c. butter
1/4 c. flour
1/2 t. salt
Dash pepper
2 c. light cream
4 hard cooked eggs, sliced
1/2 c. stuffed olives, sliced
2/3 c. buttered bread crumbs

Melt 3 T. butter and saute mushrooms until lightly browned. Mushrooms should be washed and sliced, using both stems and caps. Melt the 1/4 c. butter; add flour, salt and pepper. Cook until frothy, add cream gradually, stirring constantly until thick and smooth. Place layers of mushrooms, eggs, and olives alternately in well greased casserole. Pour cream sauce over all and top with buttered bread crumbs. Bake at 400 degrees for 30 minutes or until lightly browned. 6 servings.

Jellied Cherry and Grapefruit Salad

1 T. unflavored gelatin
1/4 c. cold water
3/4 c. hot water
1/4 c. sugar
1/8 t. salt
1/4 c. lemon juice
1 c. finely diced celery
1/4 c. maraschino cherry juice
1/3 c. maraschino cherries
1 c. diced fresh grapefruit sections and juice

Soften gelatin in cold water, dissolve in hot water. Add sugar and salt. Stir. Add lemon and cherry juices; cool. When mixture begins to thicken add cherry and fruit. Turn into individual molds. Chill. Unmold onto greens.

Bitter Chocolate Sauce

1 1/4 c. cocoa or 4 sq. chocolate, melted
1/4 t. salt
3/4 c. sugar
2 T. flour
1/2 c. light corn syrup
1/2 c. milk
2 T. butter
1 T. vanilla

Mix cocoa or chocolate with salt, sugar and flour. Add corn syrup and milk, place over hot water. Stir until sugar is dissolved. Cook 15 minutes. Add butter and vanilla. Serve hot or cold. May be stored in refrigerator and reheated as needed.

Note: Every morning you watch us prepare food in our beautiful R.G. and E. kitchen. These recipes are some from their Home Service Department. For a Bridge Party they suggest: Mushroom Casserole, Jellied Cherry and Grapefruit Salad, Angelfood Cake with Bitter Chocolate Sauce and Coffee. Delicious, don't you think?