September 13, 1955 Spiced Peach Conserve, Crispy Fried Chicken, Quick Potato Balls, Molly's Lemon Sherbert, Banana Cream Pie

Spiced Peach Conserve

"Make some for Christmas gifts."

4 1/2 c. chopped fresh peaches
1/4 c. lemon juice
4 pounds sugar
1 c. slivered braqzil nuts
1/2 t. cinnamon
1/2 t. cloves
1/4 t. mace
1 bottle fruit pectin

Combine all ingredients except fruit pectin. Bring to a full rolling boil, stirring frequently yo prevent burning. Boil hard 1 minute, stirring constantly. Remove from heat. Add fruit pectin. Cover, let stand 5 minutes. Skim, stir well, pour into hot, sterilized glasses. Seal.

Dinner

Crispy Fried Chicken

Green Beans      Quick Potato Balls

Molly's Lemon Sherbert

Banana Cream Pie

Crispy Fried Chicken

(This is my favorite way to fry chicken, a little more trouble than some recipes but worth the effort.)

Select a frying chicken or your favorite chicken parts. Place a kettle or deep fat fryer, add 1 c. water, cover and bring to steaming point. Reduce heat and simmer about 30 minutes. Drain and cool. Sprinkle each piece with salt and pepper. Place fat in fryer, tun control to 350 degrees. Dip chicken in batter (recipe below). Dip fry basket in hot fat before putting in chicken, (this keeps chicken from sticking). Fry until golden brown, about 10 minutes on one side, turn and fry about 5 minutes on the other side. Drain.

Batter:

1 egg
1/2 c. milk
1 c. flour
1 t. salt
1 t. baking powder
1 T. melted shortening

Beat egg, add milk. Sift flour, salt and baking powder together and beat into egg and milk mixture. Blend in melted shortening.

Quick Potato Balls

Use whole canned potatoes. Drop in fat at 350 degrees. Fry 5 minutes.

Molly's Lemon Sherbert, Banana Cream Pie

"Serve with the meat course"

Grated rind of 1 lemon
1/3 c. lemon juice
1/2 t. lemon extract
1 1/4 c. sugar
2 c. light cream
Pinch of salt

Combine all ingredients. Stir to dissolve sugar. Pour into freezing tray of refrigerator, set control at coldest setting. Freeze until firm, beat with wooden spoon or beater  until smooth. Return to refrigerator to freeze. 

Banana Cream Pie

Prepare 9" baked pie shell
3 egg yolks
1/2 c. sugar
1/4 t. salt
2 1/2 T. cornstarch
1 T. butter
2  c. scalded milk
1 t. vanilla
1/4 t. grated nutmeg, optional
2 egg whites
6 T. sugar
Sliced bananas

Beat egg yolks, beat in gradually sugar, salt, cornstarch and butter. Pour over all ingredients the scalded milk. Cook in double boiler, stirring constantly until thick and smooth. Cool. Add vanilla and nutmeg if desired. Slice bananas in bottom of baked, cooled shell. Pour cooled filling over bananas. Beat egg whites until stiff, add sugar and continue beating until meringue stands in stiff peaks. Swirl on top of pie. Bake in hot oven 400 degrees for 4 to 5 minutes to brown.

Note: Filling must be cold before pouring over bananas, hot or warm filling will darken bananas. It is important to brown meringue quickly so bananas will not become warm. Pie is delicious topped with whipped cream.