September 30, 1955 Chicken Chow Mein, Easy Petit Fours, Butter-Creme Icing

Chicken Chow Mein

2 eggs, well beaten
1 1/2 t. salt
2 c. diced celery
1 1/2 c. sliced onions
2 T. butter
1 1/2 t. salt
1/8 t. pepper
2 c. chicken stock
1 c. string beans
1 1/2 T. cornstarch
2 1/2 T. Worcestershire sauce
1/1/2 c. diced chicken
Hot cooked rice, crisp noodles or rice krispies

To well beaten eggs, add salt; pour into greased skillet. Fry without stirring until set into a thin omelet. Cut into strips. Brown celery and onions in butter in skillet. Add salt, pepper and stock. Cover and cook for 10 minutes. Add string beans. Blend cornstarch with Worcestershire sauce, add to vegetables; cook until thickened. Add chicken and heat. Pour chicken-vegetable mixture over hot cooked rice, crisp noodles or rice krispies. Top with criss-crossed egg strips and serve.

Easy Petit Fours

1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. flour
1 1/2 t. baking powder
1/2 t. soda
1/2 c. commercial sour cream
1/2 c. milk
1 t. vanilla
1/4 t. salt

Cream butter with sugar until well blended. Add eggs, one at a time and beat thoroughly. Sift flour, eggs, salt, baking powder and soda. Add alternately with combined sour cream and milk. Add vanilla. Pour into greased and floured  9" square pan. Bake at 350 degrees 45 to 50 minutes or until done.

Note: For chocolate cake reduce flour to 1 2/3 c. and add 1/3 c. sifted cocoa sifted with the flour.

Butter-Creme Icing 

(For Frosting and Decorating)

1/2 c. shortening
1/2 c. butter
4 egg whites, unbeaten
2 pounds confectioners sugar
2 t. vanilla

Cream shortening and butter together until light and fluffy. Add part of the sugar, continue creaming until well blended. Add 2 oz. of the egg whites and continue beating, add more sugar and egg whites alternately. Add vanilla. Continue beating after adding all the sugar until very fluffy and smooth. This makes enough frosting for icing and decorating cake with some left over. Frosting may be stored in covered jar in refrigerator. Keeps indefinitely and is nice to have on hand in an emergency.

Note: To decorate -- cut cake into small uniform squares. With a #27 star tube pipe a rosette in the center of each square. With # 57 leaf tube pipe green leaves.