October 31, 1955 Oven Meal Meat Loaf, Oven Creamed Potatoes, Baked Acorn Squash with Grapefruit, Banana Luncheon Loaf, Funny Pudding, Pumpkin Chiffon Pie

Oven Meal

Meat Loaf

Oven Creamed Potatoes

Baked Squash with Grapefruit

Banana Luncheon Loaf

Funny Pudding

Meat Loaf

from Mrs. Peter Fry

1/2 c. milk
1 c. dry bread crumbs
1 1/2 lbs ground meat
2 eggs, slightly beaten
1/2 t. ground pepper
1 T. salt
3 T. melted butter
1/2 c. chili or tomato sauce
3 T. finely chopped parsley

Mix all ingredients well. Place bacon strips in skillet or in greased 8 x 4 inch loaf pan. Bake at 350 degrees 45 to 60 minutes. Mrs. Fry says she sometimes adds grated raw carrot to replace some of the bread crumbs.

Oven Creamed Potatoes

4 c. raw finely diced potatoes
3 T. butter
3 T. flour
1 1/2 c. milk
1 t. salt
Dash pepper

Put potatoes in well buttered baking dish. Melt butter, add flour, mix well, gradually stir in milk. Cook, stirring constantly, until thickened. Add seasonings. Pour over potatoes. Cover, bake at 350 degrees about 1 hour or until potatoes are tender. If desired, remove cover during last 15 minutes to brown. May sprinkle top with grated cheese, if desired.

Note: Use large enough casserole so potatoes will not boil over. Potatoes should not more than 2/3 fill casserole. 6 servings.

Baked Acorn Squash with Grapefruit

3 acorn squash
2 c. grapefruit sections
4 T. brown sugar
3 t. butter

Wash squash and bake whole at 350 degrees about 50 minutes or until squash is tender when pierced with fork. Remove from oven. Cut in half lengthwise, scoop out seeds. Fill cavity of each squash with grapefruit sections; sprinkle with brown sugar; dot with butter. Place in shallow baking dish containing 1/2 inch water and return to oven for 15 minutes. Serve hot. 6 servings

Note: This dish is an eye catcher. You'll find the grapefruit adds a tart moist quality to the squash and the butter and brown sugar add just the right touch. Grapefruit, you know, is rich in Vitamin C; squash Vitamin A, both vitamins so important in the daily diet of growing children and busy adults.

Banana Luncheon Loaf

from Mrs. Henry C. Bahler

1 3/4 c. flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/3 c. shortening
2/3 c. sugar
2 eggs, well beaten
1 c. mashed ripe bananas

Sift together flour, baking powder, soda and salt. Cream sugar and shortening well, add eggs and beat until light and fluffy. Add flour mixture alternately with bananas, mixing well after each addition. Turn into well greased and floured loaf pan 8 1/2 x 4 1/2 x 2 1/2. Bake at 350 degrees about 1 hour and 10 minutes until nicely browned.

Funny Pudding

A request repeat

1 c. flour
2 t. baking powder
1/2 t. salt
2 T. cocoa
3/4 c. sugar
1/2 c. milk
1 t. vanilla
2 T. melted shortening
1/2 . shopped nuts
3/4 c. sugar
1/4 c. cocoa
1 3/4 c. boiling water

Sift flour, baking powder, salt, cocoa, and sugar. Add milk, vanilla and melted shortening. Stir until smooth. Add nuts. Spread in greased 8-inch square pan. Combine sugar and cocoa; spread over batter. Pour boiling water over all. Bake 350 degrees 40 to 45 minutes.

Note: This forms a delicious fudge sauce on the bottom and a crispy pudding on top. Serve plain or with whipped cream.

Pumpkin Chiffon Pie

Mrs. Mammie Eisenhower's Favorite Recipe

3 eggs, separated
3/4 c. brown sugar
1 1/2 c. cooked pumpkin
1/2 c. milk
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 T. unflavored gelatin
3 T. cold water
1/4 c. sugar, granulated

Beat egg yolks, add brown sugar, pumpkin, milk, salt, cinnamon and nutmeg. Cook in double boiler, stirring constantly, until thickened. Meanwhile, soak gelatin in cold water. Stir gelatin into hot mixture. Chill until partially set. Beat egg whites until stiff with 1/4 c. granulated sugar. Fold into pumpkin mixture. Pour into baked 9" pie shell. Chill until set. Garnish with shipped cream.

October 29, 1954 Vanishing Spooks, Goblin Salad, Fortune Cup Cakes, Salmon-Macaroni Bake

Vanishing Spooks

Float spook-faced marshmallows in cups of hot chocolate. Paint faces with food coloring. As marshmallow dissolves the spook vanishes.

 

Goblin Salad

Roll big balls of cottage cheese in shredded carrots. Make faces on them using raisins or bits of dates. Serve in pear halves on greens. Very cunning indeed.

Fortune Cup Cakes

Make small cut in bottom of each cup cake. Tuck small strip of rolled-up white paper on which you have written a prediction, into cut. Frost tops and sides with any white frosting, roll in coconut tinted green or orange.

Sample Fortunes for Cup Cakes

True to your friend, kind to your foe

People must love you whereever you go.

The girl you meet with golden hair

Beware of her, my friend, beware.

The future has in store for thee

A loving mate and children three.

A happy home, enough to spend

Good health and friends until life's end

Cupid's bow is bent, beware

Lest thy heart-strings he should tear.

Tomorrow night you'll have a letter

From one who wants to know you better.

Long life and good looks

Many friends, many books.

Salmon-Macaroni Bake

1 box Bravo 60 second macaroni
2 cans cream of mushroom soup
1 1/4 c. water
2/3 c. cheddar cheese, grated
1/2 t. Worcestershire sauce
3 eggs, hard cooked, sliced
1 pound can salmon
1/2 c. cracker crumbs
1 T. butter

Cook macaroni according to directions on package. Heat soup and water over medium heat, stir until smooth. To soup ass Worcestershire sauce, all but one of the hard cooked eggs, salmon and macaroni. Pour into well buttered casserole. Sprinkle cracker crumbs over top and dot with butter. Garnish with remaining egg slices. Bake 350 degrees 25 minutes. Serves 8.

October 28, 1954 Tricks or Treats, Orange Jack O'Lanterns, Molasses Popcorn Balls, Best Pumpkin Pie Ever

"Tricks or Treats"

Orange Jack O'Lanterns

6 oranges
1 T. unflavored gelatin
1/2 c. orange juice, cold
1 c. hot orange juice
1/2 c. sugar
1 T. lemon juice
1 c. cooked chopped prunes
1/3 c. chopped nuts

Slice top from orange; cut around pulp with paring knife; lift out then scrape out remaining pulp with teaspoon. Make a jack o'lantern face being careful not to cut through inside of orange. Sprinkle gelatin on cold orange juice to soften. Add hot orange juice and sugar; stir until dissolved. Add lemon juice. Chill until the mixture is the consistency of unbeaten egg white. Fold in chopped prunes and nuts. Fill orange shells with mixture and chill until firm. If desired, serve with sweetened whipped cream. 6 servings.

 

Molasses Popcorn Balls

2 quarts popped corn
1 1/2 c. Brer Rabbit Molasses
1/4 c. water
1/2 c. sugar
2 t. vinegar
1/2 t. salt
2 t. vanilla
5 T. vegetable shortening

Pop 2 1/2 c. of dry popping corn. Pick over popped corn, discarding  all hard kernels. Combine molasses, sugar, waer, vinegar, salt; cook slowly, stirring frequently to 270 degrees F. (or when a small quantity dropped in cold water forms a hard ball). Remove from heat, add vanilla and shortening, stirring only enough to mix. Pour over popped corn, stirring constantly. Grease hands, shape lightly and quickly into balls. Cool. Wrap in waxed paper. Makes 2 1/2 doz.

Note: Did you know that popcorn balls can be frozen? When they are thoroughly cool, wrap each ball in Christmas tissue colored cellophane, twisting the ends. Package for the freezer in large polyethylene bags.


Best Pumpkin Pie Ever

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 (part light cream or evaporated milk makes a richer filling)

Line pie plate with pastry. Mix all dry ingredients, blend in remaining ingredients. Pour into unbaked pastry lined pie plate. Bake 450 degrees 10 minutes then 30 minutes at 350 or until mixture doesn't adhere to knife. For Halloween top pie with softened cream cheese; poke candy corn or nuts into cheese porcupine fashion. 9 inch pie.

October 28, 1955 Halloween Entertaining, Apple Doughnuts, Cider Punch, Jack-O-Lantern Cup Cakes, Apple Banbury Tarts

Suggestions for Halloween Entertaining

Apple Doughnuts

(Delectable bites)

1/4 c. shortening
1 1/2 c. sugar
3 eggs
5 c. flour
4 t. baking powder
1 t. salt
2 t. nutmeg
2 t. cinnamon
3/4 c. milk
1 c. well-drained sliced apples
Confectioners sugar

Cream together shortening and sugar; add eggs one at a time, beating well after each addition. Sift together dry ingredients; add alternately with milk to creamed mixture. Cut apples in small pieces, add. Mix well. Drop by teaspoons into deep fat heated to 375 degrees. Fry 3 minutes, turning once to brown all sides. Drain on absorbent paper. Roll in confectioners sugar. Makes5 to 6 dozen.

Cider Punch

1 quart apple juice
1 6-oz. can frozen orange juice
3 c. water (or charged water)
Orange slices
Maraschino cherries

Chill apple juice and charged water. Combine frozen orange juice and apple juice, stirring until orange juice is melted. Just before serving, measure charges water into apple juice. Pour over ice cubes in punch bowl. Garnish with orange slices and maraschino cherries. 14 servings, allowing 1/2 c. per serving.

Jack-O-Lantern Cup Cakes

1/2 c. shortening
1 c. sugar
1 egg
2 c. flour
1 t. soda
1/2 t. salt
1 1/2 t. cinnamon
1 c. applesauce
1/2 c. seedless raisins
Jack-O-Lantern frosting

Cream together shortening and sugar. Add egg, beat well. Sift together flour, soda, salt and cinnamon. Add alternately with apple sauce to creamed mixture. Add raisins. Pour into greased and floured cup cake pans. Bake at 375 degrees 15 to 20 minutes. Cool 5 minutes. Remove from pan. Cool on wire rack. Frost with Jack-O-Lantern frosting. Form faces with raisins for eyes, candy corn for nose and yellow tinted or toasted coconut for hair.

Jack-O-Lantern Frosting: Beat 1/2 (3 ounce) package cream cheese with 2 1/2 c. confectioners sugar, thinning as you beat with 2 T. applesauce, 1 t. lemon juice, 1 t. grated lemon rind. Use yellow vegetable coloring to tint.

Apple Banbury Tarts

"Especially recommended for teen-age get-togethers"

2 1/2 c. (1 can) sliced apples
1/4 pound coconut
1/2 c. currants
1 c. sugar
1 lemon, grated rind and juice
1 egg
2 T. melted butter
Pastry

Drain apples; combine with coconut, currants, sugar, lemon rind and juice. Beat egg; add with butter to apple mixture. Cut in 4" squares. Place a little of the apple mixture on each square. Moisten edge of pastry with water; fold over to make triangle. Press edges together with tines of fork. Make slits in top to allow steam to escape. Bake in hot oven 425 degrees 15 to 20 minutes. Serve warm. Makes 2 1/2 dozen.

Note: Bake these early in the day, reheat at 325 degrees just until warm. Delicious with a cold glass of apple juice.

October 27, 1954 Chicken Continental, Hollandaise Sauce, Rich Cream Sauce, Chocolate Brownies

Chicken Continental

4 Swanson'c Chicken Breasts
1/2 c. water
1 1/2 t. salt
2 packages frozen broccoli
Hollandaise Sauce
Rich Cream Sauce
3/4 c. almonds, blanched and slivered
1/4 c. butter
1 c. heavy cream, whipped (optional)
1/2 c. Parmesan cheese

Cook chicken breasts with 1 t. salt in the water until chicken is tender. Remove from liquid. Cool. Slice each breast in several pieces. Cook broccoli with 1/2 t. salt until tender. Drain. Place broccoli stalks in bottom of greased casserole 7 x 11 x 1 1/2 inch. Arrange chicken slices over broccoli. Cover with hollandise sauce. Spread the cream sauce over the hollandise sauce. Brown the slivered almonds in the butter and sprinkle over the top of white sauce. Place in oven until heated through. Remove from oven, top with whipped cream and sprinkle with Parmesan cheese. Place under broiler until brown (about 5 minutes). Serves 8.

Hollandaise Sauce

1/2 butter or margarine
2 egg yolks
1 T. lemon juice
1/4 t. salt
F. G. cayenne pepper

Cut butter into three pieces. Pit one piece in top of double boiler with egg yolks and lemon juice. Cook, stirring constantly, until butter melts, add second piece of butter, keep on stirring until mixture thickens, add last piece of butter. Remove from heat, beat until mixture is smooth and glossy. Season with salt and pepper.

Note: You must use a double boiler for making this sauce. Do not let the water in bottom of double boiler boil for mixture will separate. Stir constantly.

Rich Cream Sauce

2 T. butter or margarine
2 T. flour
1/2 t. salt
1 c. light cream
1/2 c. sherry wine

Melt butter in saucepan over low heat. Add flour and blend well, add salt and cream, stir constantly until thickened. Remove from heat, add sherry.

Chocolate Brownies

4 squares chocolate
1 c. shortening
2 c. sugar
4 eggs
1 c. flour
1/2 t. salt
2 t. vanilla
1 t. baking powder
2 c. walnut meats

Melt chocolate and shortening together. Add sugar, mix well. Add well beaten eggs. Sift flour with salt baking powder, stir into mixture. Add vanilla and nut meats. Pour into 2 well greased 8 or 9 inch square pans. Bake 350 degrees about 35 minutes. Cool. Cut into squares.

Trudy's Tip: Brownie's may be frozen. When cool, package each in cellophane or package in freezer boxes collectively by separating each layer with double thicknesses of cellophane.

October 27, 1955 Baked Stuffed Maine Lobster "Foley", Baked Apples, Apple Fritters

Home Cooking Welcomes to the program

Mr. James J. Foley, Chef

from the Sheraton Hotel, 111 East Avenue in Rochester, N.Y.

Baked Stuffed Maine Lobster "Foley"

10 Ritz crackers
1 1/2 oz. melted butter
Salt and pepper to taste
Dash Worcstershire sauce
Dash Tabasco sauce
Juice of 1/2 lemon
1/4 t. paprika

Roll crackers to a semi-fine crumb. Toss in bowl and add paprika, salt and pepper, tabasco, worcestershire, lemon and butter. Blend all together.

Take 1 1/2 pound Maine lobster, remove large claws. Boil or bake claws for 6-8 minutes until red. Prepare lobster body by slitting down front without breaking through back. Remove uppermost pocket at head and tract attached to this all the way to the end of the tail -- leave tamale or row in body opening.

Now take claws that have been cooked and remove meat from both, place in body opening, pack dressing on top and fill lobster right down to tail. Place in hot oven -- either in rack or pan -- make sure tail is secure or it will roll up in cooking.

Bake at 450 degrees 15 minutes. DO NOT OVERCOOK. Remove from oven, sprinkle with butter and serve with lemon and hot butter.

Baked Apples

Home Cooking salutes NATIONAL APPLE WEEK. Here are two apple recipes for you to try. For Glory in the fresh apple season, serve baked apples.

Baking apples is a fairly simple process, but a few tricks help produce baked apples of distinction. First choose a type suitable for baking such as Dutchess, Wealthy, McIntosh, Rhode Island Greening or Winesap.

Then:

1. Scrub the apples and remove the cores
2. Make a cut in the skin all around each apple, about an inch from the top. This cut allows the apple to expand during cooking and so to retain its shape.
3. Place apples in a baking dish, put a teaspoon of sugar and a dash of salt in each center.
4. Cover the dish and bake at 400 degrees for 20 to 35 minutes or until the apples are almost tender enough to serve.
5. Let the apples stand in the hot, covered baking dish for 10 to 15 minutes or longer. The apples usually hold their shape better when the last part of the process takes place outside the oven.
6. Serve hot or cold with cream.

 For variety, fill the centers of apples with mincemeat; or with a mixture of chopped dry fruits or nuts; or with brown sugar and ginger, raisins and nuts. Usually baked apples belong to the dessert group, but don't overlook them as an accompaniment to roast pork or poultry.

Apple Fritters

3 large apples
Sugar
Lemon juice

Peel apples, cut in 1/4 inch slices. Sprinkle with sugar and lemon juice, let stand while preparing fritter batter.


Fritter Batter:

2 egg yolks
2/3 c. milk
1 T. melted butter
1 T. lemon juice
1 c. flour
1/2 t. salt
2 egg whites, stiffly beaten

Beat egg yolks until thick and lemon colored. Add milk, butter and lemon juice, blend well. Sift flour and salt and add to mixture, stirring just until mixture is well blended. Fold in stiffly beaten egg whites. Drain apple slices, dip in fritter batter, fry in hot fat at a temperature of 365 degrees until lightly browned. Drain on absorbent paper.

October 26, 1954 Buttermilk Doughnuts, Lemon Butter Icing, Witch's Brew

Buttermilk Doughnuts

Frying Temperature 375 degrees

4 c. flour
3 t. baking powder
1 t. baking soda
1 t. salt
1 t. nutmeg
3/4 c. sugar
1/3 c. shortening
3 eggs, beaten
1 1/4 c. thick buttermilk

Sift flour with baking powder, soda, salt, nutmeg and sugar. Add shortening, cut in with a pastry blender until mixture resembles cornmeal. Combine eggs, and buttermilk, add to flour mixture. Turn out on lightly floured pastry cloth. Knead for 1 minute. Divide dough into two parts -- you'll find it much easier to handle. Roll out dough 1/4 inch thick. Cut with doughnut cutter. Fry the "holes" too. Youngsters love them. When doughnuts rise to surface of fat and are brown on underside, turn them with a long-handled form, brown on other side. Drain on absorbent paper. makes about 30 doughnuts.

Lemon Butter Icing

1/3 c. frozen concentrate for lemonade
1 pound confectioners sugar
6 T. butter or margarine

Combine ingredients and beat until smooth. Add more concentrate for lemonade if you desire a thinner frosting. Spread on doughnuts. Decorate with chopped nuts, orange tinted coconut, corn candy or chocolate bits.

Witch's Brew

2 cans Hi V. Orange Juice
2 cans Frozen concentrate for lemonade
1 T. whold cloves
4 sticks cinnamon
4 quarts cider

Combine ingredients and heat to just below boiling point. Simmer for 10 minutes. Remove whole spices before serving if you prefer. Makes 1 gallon plus. Serve hot.

October 26, 1955 Chicken Hawaiian, Pineapple Sauce, Fluffy Rice, Apple Upside Down Cake

Broiler Meal

Chicken -- Hawaiian

Fluffy Rice      Fruit Garnish

Green Salad

Apple Upside Down Cake

Chicken Hawaiian

Allow 1/2 broiler per person. Break joints of chicken. Skewer leg and wing to body to make compact and flat, keeps meat from drying out also.  Sprinkle with salt and pepper. Place on broiler rack, skin side down to start, 5 to 6 inches from heat. For even broiling, turn 2 or 3 times while broiling, brush frequently with butter. Broil until tender 35 to 50 minutes, depending upon size of chicken. about 5 minutes before end of cooking period, place canned pineapple rings and peach halves on broiler rack. Brush chicken and fruits with pineapple sauce. Broil 5 minutes. Pass extra sauce at the table. For garnish sprinkle chicken with chopped parsley. Make a little foil trim for drum sticks. Add spiced crab apples.

 

Pineapple Sauce

1/2 c. butter
 t. cornstarch
1 t. grated lemon rind
1/4 c. lemon juice
1/3 c. pineapple juice
2 T. chopped onion
1 t. soy sauce
1/4 t. thyme

Combine all ingredients. Cook 5 minutes over low heat, stirring constantly.

Fluffy Rice

1 c. rice
2 c. cold water
1/2 t. salt

 Combine rice, water and salt in 2 quart saucepan. Cover tightly. Bring to a boil quickly; then reduce heat as low as possible. Cook 15 minutes. Turn heat off; allow rice to steam 5 minutes before removing the lid. Makes 3 cups. Serves 3 to 4.

Apple Upside Down Cake

1/4 c. butter
3/4 c. brown sugar
2 1/2 c. canned sliced apples
3/4 t. mace
2 t. lemon juice
1/3 c. shortening
2/3 c. sugar
1 egg
1 1/2 c. flour
2 t. baking powder
1/4 t. salt
2/3 c. milk
1 t. vanilla

Melt butter in 8 inch square pan. Sprinkle with brown sugar. Drain apples. Place overlapping wedges on sugar. Sprinkle with mace and lemon juice. Cream together shortening and sugar. Add egg; beat well. Sift together flour, baking powder and salt, add alternately with milk to creamed mixture. Add vanilla extract. Pour batter over fruit. Bake at 325 degrees 1 hour. Cool 5 minutes. Turn upside down on cake rack.

October 25, 1954 Pork Chops "A New Way", Baked Stuffed Potatoes, Brownie Pudding

Pork Chops "A New Way"

4 loin chops
2 t. finely minced garlic
3 T. flour
1 t. salt
Dash of pepper
1 1/2 c. boiling water
1 c. applesauce
1 t. lemon juice

Brown pork chops on both sides without fat. Arrange chops in shallow 10 x 6 x 2 baking dish. Cook minced garlic in pork fat slightly, add flour, salt and pepper blending well. Add water and cook until mixture is thickened and comes to boiling point, stirring constantly. Add applesauce and lemon juice, mix thoroughly. Pour over pork chops. Place in oven 350 degrees and bake 1 1/2 hours or until chops are very tender. Serves 4.

 Note: You may substitute shoulder chops for loin chops.

Baked Stuffed Potatoes

Select smooth and unblemished potatoes of uniform medium size. Scrub thoroughly. Dry. Rub lightly with unsalted fat or oil. Bake 350 degrees for 1 hour. Rub gently back and forth in palm of hand. This makes the potato mealy. Slit lengthwise, carefully scoop out insides. Mash. Use plenty of salt, butter and cream and mash until very very fluffy. Refill shells, piling mashed potatoes in lightly. Sprinkle grated cheese over top. Return to oven to brown, about 10 minutes at 425 degrees.

Trudy's Tip: Stuffed potatoes may be fixed in advance and reheated before ready to serve. You may also freeze them. Cool, wrap in foil, cellophane or freezer paper, and freeze.

Brownie Pudding

1 c. flour
2 t. baking powder
1/2 t. salt
2 T. cocoa
3/4 c. sugar
1/2 c. milk
1 t. vanilla
2 T. melted butter
1/2 c. chopped nuts
3/4 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Sift flour, measure, add baking powder, salt, cocoa and gran. sugar; sift together. Add milk, vanilla and melted butter. Mix until smooth. Add nuts. Spread in greased 8 x 8 x 2 inch pan. Combine brown sugar and cocoa; spread over batter. Pour hot water over all. DO NOT STIR. Bake 350 degrees 45 minutes. Note: This forms a delicious fudge sauce on bottom and a crispy pudding on top. Serve with or without cream.

October 25, 1955 Apple Butter, Crab Apple Jelly

Apple Butter

Note: Apple butter has been part pf Pennsylvania German Cookery since the earliest days. Every fall it is cooked in great quantities. In rural areas they serve it three times a day, on thick slices of homemade bread. Today it is spread nationwide. The Pennsylvania Dutch like apple butter on homemade rye bread.

8 quarts sliced apples
2 quarts sweet cider
1 t. sllspice
1 t. cinnamon
2 pounds brown sugar

Peel and core apples. Cut into slices. Boil cider rapidly until reduced to 1 quart. Add sliced apples and bring to boiling point. Simmer, stirring frequently until rich brown in color. Add sugar and spices and continue to cook until thick. Pour into hot sterilized jars and seal. Makes 3 pints.

Note: You may cook apple butter in the oven just as you did the chili sauce. Cook at 350 degrees until thick. Follow directions above, adding sugar and spices after mixture is rich brown in color.

Crab Apple Jelly

Wash fruit and cut into small pieces. Add enough water to cover fruit. Cook in covered saucepan until soft (about 15 minutes). Allow juice to drip through jelly bag. (Do not squeeze as this will make cloudy jelly.) Cook with sugar as follows:

4 c. juice
2 3/4 c. sugar

Bring juice to boiling point. Add sugar and cook rapidly until mixture sheets from a spoon 220 degrees. Skim. Pour into hot sterilized glasses and seal.

October 24, 1955 Corn Stuffed Pork Chops, Baked Green Beans, Acorn Squash, Apple Dumplings, Chocolate Jumbles

Oven Meal

Corn Stuffed Pork Chops

Baked Green Beans     Acorn Squash

Apple Dumplings

Corn Stuffed Pork Chops

6 pork chops (rib or loin)
2 t. prepared mustard
1 can cream style corn
1 can whole kernel corn
1 egg
1 c. soft bread crumbs
1/4 c. chopped onion
1/4 c. chopped green pepper
1 t. salt

Brown pork chops. Spread with mustard. Combine remaining ingredients. Arrange pork chops in baking dish, slightly overlapping them. Spoon stuffing between and around chops. Bake uncovered at 375 degrees for about 1 hour or until tender.

Baked Green Beans

Place one 10-ounce package green beans in 1-quart casserole. Dot with butter, season with salt and pepper. Cover. Bake about 40 minutes.

Acorn Squash

Cut squash in half, remove seeds. Dot inside with butter. sprinkle with brown sugar. Bake cut side up 40 to 50 minutes.

Apple Dumplings

 1 1/4 c. sugar
2 c. water
1/2 t. cinnamon
1/4 c. butter
6 apples
2 T. chopped raisins
2 T. chopped nuts
1 t. honey
2 c. flour
1 t. salt
2/3 c. shortening
1/3 c. light cream

Combine sugar, water and cinnamon. Cook 5 minutes; add butter. Pare and core medium sized apples. Fill with mixture of raisins, nuts and honey. Place apples on squares of pastry. To make pastry sift flour and salt into mixing bowl. Cut in shortening. Add enough cream to hold mixture together. Roll 1/4 inch thick. Cut in squares. Place apple in each square. Sprinkle with additional sugar and spices, dot with butter. Fold corners and pinch edges. Place in buttered baking pan. Pour over sauce. Bake at 375 degrees for 35 to 40 minutes or until apples are tender.

Chocolate Jumbles

from Mrs. Richard Bierworth, Rochester, N. Y.

1 c. sugar
1 c. shortening
1 c. molasses
2 eggs
2 sq. melted chocolate
2/3 c. sour milk
1 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1 t. salt
2 t. baking soda
5 c. flour (about)

Cream sugar and shortening. Add molasses and eggs and mix well. Add melted chocolate. Stir together dry ingredients. Add alternately with sour milk to first mixture. Chill dough before rolling out. (May be necessary to add a little additional flour to help rolling.) Roll rather thin. Cut with a doughnut cutter. Bake at 350 degrees for 10 to 15 minutes. Frost with white confectioners sugar icing. Makes 5 to 6 dozen jumbles.

October 21, 1955 New England Clam Chowder, Refrigerator Roll Dough, Coffee Twists, Date-Coconut Twirls

New England Clam Chowder

Note: Chop clams for chowder so there will be no hard bits in the finished dish. Add clams at the last moment of cooking as cooking toughens them. new England Clam Chowder is made from milk, Manhattan Clam Chowder is made from tomatoes and Rhode Island Clam Chowder is made from both.

1 quart clams
1/4 pound salt pork
1 quart uncooked potatoes, diced
1 onion, chopped
3 c. milk, scalded
Salt and pepper to season
2 T. butter

Drain and chop clams, saving the liquor. Cut pork in small pieces and fry until crisp and golden brown, remove from fat. Add potatoes and onion with just enough water to barely cover the potatoes. Cover and cook over low heat until potatoes are tender (about 15 minutes). Add clams and cook 2 minutes after mixture has reached the boiling point. Remember that long cooking of clams toughens them. Remove chowder from heat and allow to stand for a few minutes. Add hot milk and cream, the clam liquor and seasoning to taste, add butter. Sprinkle salt pork on top.

Trick: The trick to this chowder is in adding the hot milk after the chowder has been removed from the heat, which lessens the chances of curdling. Serves 4.

Coffee Twists

"A New Yeast Roll"

 

Refrigerator Roll Dough

3/4 c. milk
6 T. sugar
1 T. salt
5 T. shortening
1/2 c. warm water
2 packages or cakes yeast, active dry or compresses
1 egg, beaten
4 1/2 c. flour

Scald milk; stir in sugar, salt and shortening. Cool to lukewarm. Measure water into large mixing bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add egg and half the flour. Beat until smooth. Stir in remaining flour. Place dough in greased bowl; brush top with soft shortening. Cover tightly with waxed paper or aluminum foil. Store in refrigerator at least 2 hours or until needed. Dough will keep 2-3 days in refrigerator.

Date-Coconut Twirls

Roll half the dough on floured board into a rectangle 1/4 inch thick. Chop or cut up 12 dates, combine with 1/4 c. shredded coconut and 2 T. honey. cut into 1/2 inch slices. Put in greased muffin pans, cut side up. Cover; let rise in warm place free from draft about 1 hour until doubled in bulk. Bake at 400 degrees 15 to 20 minutes.

Coffee Twists

Roll half the dough into a rectangle 18 inches long and 1/4 inch thick. Combine 1/3 sugar and 2 T. instant coffee, sprinkle over dough. Fold dough lengthwise into thirds. Cut into 1 inch strips so each strip is 6 inches long. Hold 1 end of strip in each hand; twist in opposite directions. Set 2 inches apart on a greased baking sheet. Cover; let rise in warm place free from draft, about 1 hour until doubled in bulk. Bake at 400 degrees 15 to 20 minutes.

Tip: Refrigerator dough is the short-cut was to have right-from-the-oven rolls for several days. Make up a batch of dough whenever you have the time....store it in your refrigerator. When you use it, punch it down and cut off the amount you need for baking. Return unused dough to refrigerator.

October 20, 1955 Chicken en Batter, Chocolate Almond Chiffon Pie

Chicken en Batter

(An unusual way to cook chicken. Better puffs around chicken as it bakes.)

1/2 c. flour
2 t. salt
1 1/2 t sage
1/4 t. pepper
1 3-pound frying chicken, cut in serving pieces
1/4 c. shortening
1 c. flour
1 t. baking powder
1 t. salt
3 eggs, well beaten
1 1/2 c. milk
1/4 c. butter
1/4 c. chopped parsley

Combine flour, salt, sage and pepper. Coat chicken with mixture. Brown in shortening. Place in 2 quart casserole or 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Sift flour, baking powder and salt.Combine remaining ingredients, stir only until smooth, pour over chicken. Bake in moderate oven 350 degrees 1 hour, or until tender. Makes 4 servings.

Chocolate Almond Chiffon Pie

"Extravagant but delectable -- save for guests"

1 baked 9-inch pie shell
1/3 c. blanched toasted shredded almonds
1 T. unflavored gelatin
1/4 c. cold water
2 squares unsweetened chocolate
5 drops almond extract
2/3 c. sugar
1/4 t. salt
1/2 c. hot milk
1 t. vanilla
1 pint heavy cream, whipped
1/2 t. salt
1/4 c. ground, blanched almonds
Whipped cream to decorate

Spread bottom of pie shell with blanched almonds. Soften gelatin in cold water. Melt chocolate in top of double boiler, add almond extract, stir in sugar, salt and hot milk. Cook for 3 to 4 minutes stirring constantly, until thoroughly blended, add the softened gelatin, stir until dissolved. Cool until the custard begins to thicken, beat with rotary beater until very light, add vanilla. Fold in heavy cream, whipped with salt. Fold in ground almonds. Turn into pie shell and chill thoroughly. Decorate with whipped cream put through pastry tube if desired.

October 19, 1955 Chinatown Spareribs, Waldorf Salad, Chinese Almond Cookies

Menu

Chinatown Spareribs

(in sweet-sour sauce)

Fluffy Rice      Waldorf Salad

Chinese Almond Cookies

Chinatown Spareribs

3 lbs. pork spareribs
Salt and pepper
1/4 c. chopped onion
1/4 c. chopped green pepper
2 T. butter
2 T. cornstarch
2 T. brown sugar
1/4 c. vinegar
1 T. soy sauce
3/4 c. pineapple syrup
1 No. 2 can pineapple chunks, drained

Have spareribs cut into 3-rib sections. Sprinkle with salt and pepper. Arrange ribs meaty side up in shallow pan, bake at 450 degrees, 20 minutes. Saute onion and green pepper until softened but not brown. Remove from heat, sprinkle cornstarch and brown sugar over all; mix well. Stir in vinegar, soy sauce and pineapple syrup, combined, cook, stirring constantly until slightly thickened, about 2 minutes. Pour off excess fat from roasting pan, pour pineapple sauce and chunks over spareribs. Reduce heat to 325 degrees, bake covered 1 1/2 hours or until meat is well browned and tender. Serves 6.

Waldorf Salad

 "This salad is wonderful for Fall -- has a new flavor thrill, apple-flavored gelatin."

1 package apple-flavored gelatin
2 c. hit cider
1/2 t. salt
2 tart, medium sized apples
1/3 c. diced celery
1/3 c. chopped nuts
Mayonnaise

Dissolve gelatin in hot cider. Add salt, chill until partially set. Dice apples, combine with celery and nuts. Add to gelatin mixture. Pour into individual molds and chill until set. Serve with mayonnaise if desired.

Chinese Almond Cookies

2 1/2 c. flour
3/4 t. baking powder
1/2 t. salt
1 c. shortening
1 1/2 c. sugar
1/4 t. almond extract
1 egg
1 T. water
Almonds

Combine flour, baking powder and salt, sift into bowl. Add shortening and sugar, cut in with pastry blender until mixture is fine. Combine almond, egg, and water, add to flour mixture. Mix to make a stiff dough, if necessary, add a few additional drops of water, be careful not to make too soft a dough. Knead thoroughly to make the dough pliable. Let stand for 5 minutes in refrigerator. Form dough into balls 1 1/2 inches in diameter, press them down with the palm of the hand to form cakes about 1/2 inch thick. Press an almond into the center of each cake. Bake on lightly greased cookie sheet at 350 degrees for 5 minutes, reduce heat to 300 degrees for 8 to 10 minutes or until cakes are light golden brown.

October 18, 1955 Macaroni and Egg Casserole, Chocolate Crinkles

Macaroni and Egg Casserole

1 c. Bravo 60-Second Macaroni
1 t. salt
1/4 c. butter
1/4 c. flour
2 3/4 c. milk
1/4 c. minced onion
2 t. dry mustard
Dash pepper
1 t. Worcestershire sauce
1 c. grated Anerican cheese
1 pkg. frozen asparagus cooked
4 hard cooked eggs

Cook macaroni according to directions on package. Melt butter, blend with flour, add milk, stir until thickened. Add onion, mustard, pepper, Worcestershire sauce and salt. Remove from heat, stir in cheese. Arrange macaroni, asparagus and eggs in a greased 2 quart casserole. Pour on sauce, top with rest of cheese. Bake uncovered at 350 degrees for 30 minutes. Garnish with additional hard cooked egg slices if desired.

Note: To hard cook eggs place eggs in saucepan, cover with cold water, bring to boil, lower heat to simmer 15 minutes. Plunge immediately into cold water.

Chocolate Crinkles

1/2 c. shortening
1 2/3 c. sugar
2 t. vanilla
2 eggs
2 1-oz. squares chocolate, melted
2 c. flour
2 t. baking powder
1/2 t. salt
1/3 c. milk
1/2 c. chopped nuts
Granulated sugar

Cream shortening, sugar and vanilla together. Beat in eggs, add melted chocolate. Sift dry ingredients together, add alternately with milk. Stir in nuts. Chill dough for several hours if possible. Roll into 1 inch balls, roll in granulated sugar. Place on greased cookie sheet 2" apart. Bake at 350 degrees for 15 minutes. Yield: 4 dozen.

October 17, 1955 Beef Stew with Pinwheel Biscuits, French Apple Cake, Banana Nut Bread

Menu

Beef Stew with Pinwheel Biscuits

Orange and Grapefruit Salad

French Apple Cake

 

Beef Stew with Pinwheel Biscuits

1 1/2 pounds boneless beef for stew
2 T. shortening
1 t. salt
1/8 t. pepper
Water to cover
4 potatoes, medium
4 carrots, cut in half
4 onions, small
1 12-oz. pkg. frozen peas
1/4 c. flour

Brown meat in shortening. Season. Add water, cover, cook slowly for 1 hour. Add potatoes, carrots and onions and cook 30 minutes. Add peas and cook 30 minutes longer or until meat is tender and vegetables are done. Remove meat and vegetables to serving dish. Add water to cooking liquid to make 2 cups. Thicken liquid with flour for gravy. Pour gravy over meat and vegetables. 4 servings.

Note: Pinwheel biscuits may be baked on top of stew, by returning stew, after thickening liquid to oven proof casserole and arranging biscuits on top. I prefer to bake biscuits separately and place them on top of stew after baking. They are crisper this way.

Pinwheel Biscuits

2 c. flour
1 T. flour
3/4 t. salt
6 T. shortening
1/3 c. to 1/2 c. milk
1/2 c. ketchup

Sift together flour, baking powder and salt. Cut in shortening until mixture has fine even crumb. Add enough milk to make a soft dough. Turn out on lightly floured surface and knead for 1/2 minute. Roll down 1/4 inch thick and spread with ketchup. Roll as jelly roll, slice 3/4 inch thick. Bake at 450 degrees for 12 to 15 minutes.

Note: You may use 2 c. of Basic Biscuit Mix if you prefer.

French Apple Cake

2 c. sliced tart apples
2/3 c. sugar
1/2 t. cinnamon
1 T. flour
3 T. butter
1 c. flour
1/2 c. sugar
1 t. baking powder
1/4 t. salt
2 egg yolks
1 T. melted butter
1/4 c. milk

Grease a deep 8" pie plate. Cover bottom well with sliced apples. Combine sugar, cinnamon and flour, sprinkle over apples; dot with butter. Prepare batter by sifting flour, sugar, baking powder and salt, add to flour mixture, stir until blended. Pour over apples. Bake at 425 degrees for 30 minutes. Reverse cake on oven proof platter, cool slightly. Use 2 egg whites for a meringue, Cover cake with meringue, bake in slow oven for 15 minutes at 300 degrees.

Meringue:

2 egg whites
2 t. water
1/8 t. salt
4 t. sugar

Combine egg whites, water and salt. Beat until egg whites are still but not dry, gradually add sugar a little bit at a time until all is added.

Banana Nut Bread

"Especially nice for lunches, slices better day after it is made." Freezes well.

1/3 c. shortening
2/3 c. sugar
2 eggs
1 3/4 c. flour
2 t. baking powder
1/4 t. soda
1/4 t. salt
1 c. mashed bananas
1/2 c. walnuts, chopped
1 t. vanilla

Cream shortening and sugar; add eggs, beat well after each addition. Sift together dry ingredients; add alternately with bananas to sugar mixture; beat smooth. Stir in nuts and vanilla. Bake in greased and floured 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan in slow oven (325 degrees) 60 to 70 minutes or until done. Cool 10 minutes in pan; remove and cool thoroughly.

Note: Bananas are only liquid in this recipe.

October 14, 1955 Deviled Seafood, Cream Cheese Fudge Cake, Cream Cheese Fudge Cake,

Menu

Deviled Seafood

Baked Potatoes     Baked Frozen Vegetable

Cream Cheese Fudge Cake

Deviled Seafood

1 can crab meat (6 1/2 oz.) or 1 can tune fish (7 oz.)
2 T. butter
2 T. flour
1 c. milk
1 t. dry mustard
1 T. chopped parsley
1/2 t. salt
1/8 t. pepper
1/4 t. Tabasco
1 egg, well beaten
1 c. soft bread crumbs
1 T. butter, melted

If crab meat is used, drain, remove membrane and shred. If tuna is used , drain oil and use for making sauce instead of butter. Melt butter, add flour; stir to a smooth paste. Add milk, cook, stirring constantly until sauce thickens and comes to a boil. Add mustard, parsley, salt, pepper and Tabasco. Cool slightly. Add to beaten egg slowly, stirring constantly. Mix in fish and 1/2 c. of bread crumbs. Toss remaining crumbs in melted butter. Fill crab shells or individual casseroles with mixture. Top with buttered crumbs. Bake at 375 degrees 20 to 25 minutes. Serves 3 to 4.

Note: Start baking potatoes first, allowing 1 to 1 1/2 hours depending on size of potato. See Frozen Vegetable Chart for kinds of vegetables and times for baking.

Cream Cheese Fudge Cake

2 c. cake flour
3 t. baking powder
1/2 t. salt
2 T. butter
1 3 oz. pkg. cream cheese
1 c. sugar
1 egg, large
3/4 c. milk
1 t. vanilla
2 squares chocolate, melted

Sift flour, baking powder and salt. Cream butter and cream cheese together. Add sugar and cream until light and fluffy. Beat in egg. Add sifted dry ingredients alternately with milk to which vanilla has been added. Stir in melted and cooled chocolate. Pour into greased and floured 8" square pan. Bake at 325 degrees about 50 minutes or until done. Cool, frost with cream cheese icing.

Note: Cale may be baked in 2 greased and floured 9" layer pans. Bake layers at 350 degrees about 30 minutes.

Cream Cheese Chocolate Icing

1 3-oz. package cream cheese
2 c. confectioners sugar
Dash salt
Cream
2 squares unsweetened chocolate, melted

Cream cheese, add sugar mixed with salt gradually, stir in chocolate and just enough cream to make the icing of spreading consistency. Enough for 8" square.

October 13, 1955 Barbecued Lamb Shanks, Deep Dish Apple Pie, Grape Jelly

Menu

Barbecued Lamb Shanks on Rice

Green Beans      Lettuce Wedges

Deep Dish Apple Pie

Barbecued Lamb Shanks

6 lamb shanks
1/4 c. flour
1 t. salt
1/8 t. pepper
3 T. shortening
1 medium onion, chopped
2 T. vinegar
2 T. brown sugar
1/4 c. lemon juice
1 c. ketchup
3 T. Worcestershire sauce
1 c. water
1 t. salt
1/8 t. red pepper

 Dredge lamb shanks in seasoned flour. Brown slowly in shortening. Pour off drippings. Mix remaining ingredients and pour over shanks. Cover and simmer about 2 hours until tender.

Note: You'll find this dish "Pretty as a Picture." Dad may dub these his favorite -- tender, browned lamb shanks covered with a tangy red barbecue sauce served in fluffy, white rice.

Deep Dish Apple Pie

Pastry -- enough for 9" pie shell
6 to 8 apples, pared and cored
1 T. cornstarch
1 t. connamon
1/4 t. nutmeg
1/4 t. salt
1/4 c. sugr
1 t. grated lemon rind
1 t. lemon juice
1/4 c. melted butter
1/4 c. light corn syrup

Arrange sliced apples in 2 quart casserole. Add rest of ingredients, pour evenly over apples. Roll pie crust to fit top of baking dish with 1/2" overhang; fold in half; cut several gashes at center fold; unfold over apples; turn overhang under; press firmly to side of dish, flute edges. Bake at 4350 degrees for 45 minutes or until apples are tender. Serves 6. Serve with cream or ice cream.

Grape Jelly

Pick over grapes, wash and remove stems. Put into large kettle. Mash and heat to boiling point, cover and simmer 30 minutes. Strain through jelly bag. DO NOT SQUEEZE BAG. Add 4 c. of juice, let boil 5 minutes. Add 3 c. sugar, biol until jelly sheets from spoon and thermometer registers 218 to 220 degrees. Skim and pour into sterilized glasses, seal with vacuum lids. Continue cooking until all juice is cooked using 4 c. of juice at a time. DO NOT DOUBLE RECIPE. Make jelly in small quantities.

October 12, 1955 How To Prepare A Good Lunch, Peppy Cheese Sandwiches, Raisin Nut Loaf, Brazil Nut Fruited Cookies, Freezer Brownies

Again we welcome Virginia Ritter from the Dairy Council of Rochester Area, Inc. to the program. Ginny and I have selected "Eat a Square Lunch" for today's demonstrations. We are concentrating on  foods that can be prepared ahead and frozen.


A Good Lunch Includes:

Milk -- 1/2 pint
Fruit and vegetable -- 2 servings
Substantial Main Dish -- meat, cheese, eggs, fish, peanut butter
Bread and butter

How To Prepare A Good Lunch

Drink your milk or have it in a cream soup in your thermos. Eat your fruit and vegetable as is, have them as a juice in thermos, use them in sandwich filling, special breads, cakes, cookies or pudding. The main dish will usually be the sandwich filling but could be small chunks of cheese or hard cooked eggs.

Wrap It In: Cellophane, Wax Paper, Saran Wrap, Aluminum Foil, Sandwich Bag, Plastic Bags, Plastic Wrap, Freezer Paper, Paper Cups with Covers, Plastic Refrigerator Jars, Small Jars.

Pack It In: Paper Bags, Ice Cream Bags, Plastic Bags, Cardboard Boxes, Lunch Boxes


Good Freezer Foods: Label and date.

Breads: Cool before wrapping.

Sandwiches: Cheese, peanut butter, cold cuts, meats, fish and meat with salad dressing and no vegetables. Wrap sandwiches individually or separately in sheet of cellophane. Put in box to keep shape. Wrap in moisture proof package and seal.

Cakes: Cool, wrap individual pieces of cake for freezer and freeze. Frosted cakes best packed in box and entire box wrapped.

Cookies: Wrapped in portion size and sealed.

Sandwiches keep well 2 weeks. Breads keep well 3 weeks. Cookies, cakes, pastry keep well 6 weeks.


Last Minute Packing:

Raw vegetables: carrot, turnip, celery sticks, cabbage wedges, cauliflower, whole tomato, leaves of greens.

Fresh Fruit.
Surprises: dried fruit, olives, pickles, nuts, cranberry sauce, relishes.

Note: Select foods that hold up well. Use a variety of breads and fillings. Include something crisp to chew on. Use gay napkins and containers.


Recipes For The Day From Ginny

Peppy Cheese Sandwiches

Hot or Cold

1/2 pound grated processed cheese
1/2 medium green pepper, chopped
4 T. grated onion
1/4 c. chopped onion
4 hard cooked egg yolks
1 t. Worcestershire sauce
1/4 c. catsup
2 T. butter

Mix together all ingredients. Make sandwiches immediately, wrap and freeze, or make some into sandwiches, pack some in freezer container and freeze, refrigerate some. It keeps well for several weeks in the refrigerator.

Hot: Split round buns and spread bottom halves well with cheese mixture. Toast both halves under broiler for 5 minutes. Close sandwich and serve immediately. Yield: 2 c. of mixture ... 20 cold sandwiches or 10 hot bun sandwiches.

Raisin Nut Loaf

3 c. sifted flour
4 t. baking powder
1 1/2 t. salt
1/2 c. sugar
3/4 c. nuts
1 c. seedless raisins
1 egg
1 1/2 c. milk
2 T. shortening

Sift dry ingredients, add nuts and raisins. Stir in shortening. Pour into greased bread pan (8" x 4"). Let stand at room temperature for 20 minutes before baking. Bake at 1 1/4 hours at 350 degrees. Remove from pan, let cool on wire rack. Excellent for lunch-box sandwiches, simply buttered or spread with cream cheese or orange marmalade.

To freeze: Wrap when cooled, sliced, unsliced or as sandwiches.



Recipes For The Day From Trudy

Brazil Nut Fruited Cookies

Brazil nuts and candied fruits team up in this excellent variation of old fashioned drop cookies. The tops come macaroon-crinkled, the texture is crisp, keeping quality excellent. Freeze well.

1/2 c. shortening
1 c. sugar
1 T. molasses
1 egg
1/2 c. mixed candied fruit
1 c. flour
1/4 t. soda
1 t. baking powder
1 t. salt
1 t. cinnamon
1 t. vanilla
1 c. rolled oats
1 c. chopped Brazil nuts

Cream together shortening and sugar. Stir in molasses and egg; add fruit. Sift flour, soda, baking powder, salt and cinnamon; blend well. Add vanilla, rolled oats and Brazil nuts; mix only until blended. Drop by teaspoonfuls on greased baking sheet. Bake at 350 degrees 10 to 12 minutes. Yield 3 1/2 dozen.

Freezer Brownies

Children and grown-ups love brownies. This large recipe makes about 40 two-inch squares. Can easily be divided in half for a smaller batch if you prefer.

4 squares chocolate
1 c. shortening
2 c. brown sugar
4 eggs
1 c. flour
1/2 t. salt
2 t. vanilla
1 t. baking powder
2 c. chopped nuts

Melt shortening and chocolate together. Add sugar and mix well until dissolved. Add well beaten eggs and vanilla. Sift together flour, salt and baking powder, stir into mixture. Fold in nuts. Turn batter into 2 10-inch square pans, well greased and floured. Bake at 350 degrees for 35 minutes. Cut into 2" squares. When cool, package each brownie separately or package in freezer boxes collectively by separating each layer with cellophane.

October 11, 1955 No-Bake Cheese Cake, Nut-Crumb Mixture

No-Bake Cheese Cake

So popular has this no-bake cheese cake recipe become that we're including it one more time for you. FAILURE PROOF, it requires only 20 minute preparation -- no hour bake here -- the refrigerator takes over for the double boiler. Unflavored gelatin is the magic ingredient that blends the mixture  and assures a lighter, more delicate texture than the compact baked type. A wonderful party dessert, it can be prepared the day before. For flavor and appearance, no-bake cheese cake is unparalled, all ingredients are available the year round.

2 T. unflavored gelatin
1 c. sugar, divided
1/4 t. salt
2 eggs, separated
1 c. milk
1 t. grated lemon rind
1 T. lemon juice
1 t. vanilla
3 c. (24 oz.) creamed cottage cheese
1 c. heavy cream, whipped

Mix gelatin, 3/4 c. of the sugar and salt in top of double boiler. Beat together egg yolks and milk, add to gelatin mixture. Cook over boiling water, stirring until gelatin dissolves and mixture slightly thickens, about 10 minutes. Remove from heat; add lemon rind, lemon juice and vanilla; cool. Sieve cottage cheese into mixing bowl; or beat with electric beater until smooth. Stir in cooled gelatin mixture. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. When gelatin is chilling, prepare nut crumb mixture and set aside. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 c. sugar and beat until very stiff. Fold in gelatin-cheese mixture. Fold in whipped cream.


Nut-Crumb Mixture

2 T. butter, melted
1 T. sugar
1/4 c. finely chopped nuts
2/3 c. graham cracker crumbs
1/4 t. cinnamon
1/4 t. nutmeg

Mix together all ingredients. Sprinkle half of crumb mixture on boom of an 8 Q spring form pan. Turn cheese mixture into pan; sprinkle with remaining crumb mixture. Chill until firm.

Note: If you do not have a sprint form pan, you may following the instructions given on May 16, 1955 or use an 8 or 9 inch square pan or a 9 x 5 inch loaf pan, in that case line pan with waxed paper. Serves 10 to 12.

Note: For family size 5 to 6 servings, use 1/2 gelatin recipe and 1/2 nut-crumb mixture in an 8 or 9 inch round pan or 9 inch pie plate.

Variations:

Lemon Cheese Cake: Increase lemon juice in basic recipe to 3 T.

Nesselrode Cheese Cake: Reduce milk to 3/4 c.; substitute 2 T. light rum or vanilla. Fold in 1/3 c. finely chopped maraschino cherries and 1/3 c. chopped nuts.

Chocolate Cheese Cake: Add 1 6-oz. package semi-sweet chocolate bits to gelatin milk mixture on top of double boiler. Onit rind and juice.

Coffee Cheese Cake: Add 2 T. instant coffee to gelatin-sugar mixture in top of double boiler. Omit lemon rind and juice.

October 10, 1955 Braised Beef Cubes with Vegetables, Jellied Waldorf Salad,. Pumpkin Chiffon Pie with Brazil Nut Crust

Menu

Braised Beef Cubes with Vegetables

Jellied Waldorf Salad     Hard Rolls

Pumpkin Chiffon Pie

(with Brazil Nut Crust)

Braised Beef Cubes with Vegetables

2 pounds boneless beef for stews
3 T. flour
1 t. slat
1/8 t. pepper
2 T. shortening
1 c. water
3 potatoes, quartered
6 carrots, cut in half
1 12-oz. package frozen peas or 1 pound fresh peas
1/4 c. flour

Dredge meat in seasoned flour. Brown in shortening. Add water , cover ans simmer for 1 1/2 hours. Add potatoes, carrots and celery, cover and cook 30 minutes longer. Add peas, cover and cook 30 minutes. Remove meat and vegetables to to serving platter. Add water to cooking liquid to make 2 cups. Thicken liquid with flour for gravy, 6 servings.

Note: You can very the vegetables in this dish. Try green beans, turnips or cauliflower. Use the family favorites but make new combinations for variety. 

Jellied Waldorf Salad

 1 T. gelatin, unflavored
1/2 c. cold water
1 c. hot water
1/3 c. sugar
1/2 t. salt
1/4 c. lemon juice
1/2 c. diced celery
2 c. diced apples, unpeeled
Mayonnaise

Soften gelatin in cold water, dissolve in hot water. Stir in sugar, salt, and lemon juice. Chil until slightly thickened. Fold in celery, apples and nuts. Turn into molds. Chill until firm. Serve with mayonnaise. Serves 6.

Pumpkin Chiffon Pie with Brazil Nut Crust

(Brazil nuts are in keeping with the delicateness of chiffon fillings. This spicy light pumpkin pie is different. Try it now or tuck the idea away for a Thanksgiving surprise.)

1 T. unflavored gelatin
3/4 c. brown sugar (divided)
1/2 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ginger
1 1/4 c. evaporated milk
2 eggs, separated
1 1/4 c. canned or cooked pumpkin
1 9-inch Brazil nut crust

Combine gelatin, 1/2 c. of brown sugar, salt and spices in top of double boiler. Stir in evaporated milk, egg yolks and pumpkin. Place over boiling water and cook, stirring occasionally, until gelatin dissolves and mixture is heated through, about 10 minutes. Remove from heat. Cool, stirring occasionally until mixture is chilled and mounds when dropped from a spoon. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 c. sugar and beat until very stiff. Fold into pumpkin mixture; turn into Brazil nut pie crust. Chill until firm. If desired, garnish with whipped cream and Brazil nut curls.

Brazil Nut Crust

1/4 c. ground toasted Brazil nuts
Pastry for 1 9-inch pie crust

Add toasted Brazil nuts to pastry mix or to flour before adding shortening or liquid. Roll out pastry; fit into 9-inch pie plate. Bake as usual for baked pie shell.

Brazil Nut Yields

1 pound of Brazil nuts in the shell = 1/2 pound shelled nuts
1 pound shelled Brazil nuts = 3 cups
1 cup shelled nuts = 1 1/4 c. coarsley ground nuts
1 cup shelled nuts = 1 1/4 c. sliced nuts
1 cup shelled nuts = 1 c. finely chopped nuts

Brazil Nut Preparation Tips

To Shell Brazil Nuts:
Cover the unshelled nuts with cold water; bring to boil; boil 3 minutes, drain. Cover with cold water, let stand 1 minute, drain and crack.

To Slice Brazil Nuts:
Cover shelled nuts with cold water and bring slowly to a boil, simmer 2 to 3 minutes, drain. The nuts can then be sliced lengthwise without breaking.

To Make Brazil Nut "Curls":
Follow above directions for preparing Brazil nuts for slicing. Use vegetable parer to make paper thin lengthwise slices which will curl.

To Chop Brazil Nuts:
For finely chopped or ground nuts, put shelled Brazil nuts through food grinder, using coarse blade. For coarsely chopped nuts, use French knife on chopping board.

October 7, 1955 Broiled White Fish, Waldorf Salad, Bavarian Cream with Cherry Sauce

Broiled White Fish

Have white fish scaled, cleaned and boned. Place fish, skin side down on a well greased broiler pan; sprinkle with salt, pepper, lemon juice and paprika; brush with melted butter. Place 2" from heat and broil 10 to 15 minutes until nicely browned. Test with fork in the thickest part of fish. When it is done, fish will flake easily. Serve with lemon wedges.

Waldorf Salad

2 c. diced apples
2 T. lemon juice
1 c. diced celery
1/2 c. mayonnaise
1/3 c. walnuts, chopped or salted peanuts or almonds

Core apples, pare if desired or leave red skinned apples unpeeled; dice and sprinkle with lemon juice. Combine celery and mayonnaise to moisten. Just before serving sprinkle with nuts. Serves 4 to 6.

Bavarian Cream with Cherry Sauce

1 T. unflavored gelatin
1/4 c. water
1 3/4 c. milk
1/2 c. sugar
2 T. cornstarch
1/4 t. salt
2 eggs, beaten
1 t. vanilla
1 c. heavy cream, whipped

Soften gelatin in cold water. Bring milk to a boil. Mix sugar, cornstarch and salt together.  Add it to the hot milk, bring to a boil and cook until thickened, stirring constantly. Add hot custard slowly to beaten eggs and then return the mixture to low and bring to boil, stirring constantly. Dissolve gelatin in hot custard. Cool. Add vanilla and fold in whipped cream. Pour into mold and chill thoroughly. Unmold and serve with cherry sauce. Serves 8.

Cherry Sauce

1 1/4 c. sour cherry juice
1 1/2 T. cornstarch
1/2 c. sugar
1 T. butter
1/8 t. almond extract
1 c. sour cherries, pitted
Dash salt

Bring cherry juice to a boil. Mix cornstarch, sugar and salt together, add to hot juice. Stir constantly until sauce boils. Remove from heat, cool slightly, add butter, almond extract and cherries. Chill, serve over Bavarian Cream.

October 6, 1955 Chicken and Rice, Baked Bravo 60 second Macaroni with Cheese and Variations, Variety Bars

Home Cooking welcomes Harry Wong, owner of  Lin Far Chinese Restaurant  demonstrating his favorite recipe for Chicken and Rice.

Select 3-pound frying chicken. Clean and cut into serving pieces. Cut white meat into slices to use with rice. Save dark meat for second meal. Put 1 pound long grain rice in kettle. Cover with half inch of water. Cover, cook on high heat until water is gone (you can tell this because rice stops steaming). Put chicken on top of rice. Cover, cook on low heat 20 to 25 minutes until chicken is tender. Season chicken to taste.


Editor's Note: Lin Far was located at 83 East Avenue in Rochester, NY.  The location today is a parking lot for Rochester Gas and Electric.  Just down the street was the Regent Theater.  You could have dinner and see a show within 50 feet.

Baked Bravo 60 second Macaroni with Cheese and Variations

1 box Bravo 60-second Macaroni
1/4 c. butter
3 T. flour
1 1/2 t. salt
1/4 t. pepper
1/2 t. dry mustard
1/2 t. paprika
2 1/2 c. milk
1 c. grated cheese
1 t. Worcestershire sauce

Cook macaroni as directed on package, rinse and drain. Melt butter, stir in flour, salt, pepper, mustard and paprika. When well blended, add milk, stirring constantly until thickened. Add cheese and Worcestershire sauce, stir until cheese is melted. Add drained macaroni and pour mixture into greased 2-quart baking dish. Bake at 400 degrees about 20 minutes until brown. Yield: 6 servings.

Note: Sprinkle with paprika and buttered crumbs before baking if desired.


Variations:

Baked Macaroni with Meat: Add 1 c. chopped cooked ham or corned beef, reduce salt to 1/2 t.

Baked Macaroni with Vegetables: Add 1 c. any leftover cooked vegetable with this macaroni.

Baked Macaroni with Tuna Fish: Add 1 c. canned flaked tuna fish.

Variety Bars

1 c. shortening
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
2 t. vanilla
1 c. vanilla
1 c. flour
1/2 t. salt
1 c. quick cooking rolled oats
2 pkg. chocolate bits or about 3/4 pound
3/4 c. walnuts, chopped
3/4 c. coconut, shredded fine

Cream shortening and sugars. Add eggs and vanilla and blend well. Sift together flour and salt, add to creamed mixture. Add rolled oats, pour batter into a 13 x 9 inch pan. Bake at 350 degrees for 30 to 35 minutes. Remove from oven, cool 5 minutes. Melt chocolate bits, pour over baked layer, spread evenly. Sprinkle half of pan with nuts and other half with coconut. Cut into bars when chocolate is set (this requires several hours; do not harden in refrigerator, this makes chocolate dull).

October 5, 1955 Stuffed Frankfurters, Broiled Tomatoes, Applesauce Pumpkin Pie, Date Bars

Menu

Stuffed Frankfurters

Broiled Tomatoes      Asparagus

Applesauce Pumpkin Pie

Stuffed Frankfurters

2 c. mashed potatoes
1/4 c. chopped parsley
1/4 c. minced onion
1 T. chopped pimiento
1/8 t. pepper
2 T. butter
Prepared mustard
8 frankfurters

Prepare mashed potatoes, season, add parsley, pimiento and pepper. Cover frankfurters with boiling water, let stand 6 to 8 minutes. Split lengthwise, spread with mustard. Stuff with potato mixture. Brush with melted butter. Broil 10 minutes or until delicately browned.

Broiled Tomatoes

Spread mayonnaise on 4 tomato halves, Broil until lightly browned.

Applesauce Pumpkin Pie

(Smooth, light -- a delicious Fall pie -- try it soon)

1 c. pumpkin
1 c. applesauce
1/2 c. light brown sugar
1/2 t. salt
1 1/2 t. cinnamon
1 1/2 t. nutmeg
1/4 t. ginger
4 eggs
1 c. heavy cream
1/4 c. milk
9" unbaked pastry shell

Combine pumpkin, applesauce, sugar, salt and spices. Beat eggs, add to pumpkin mixture. Scald milk and 1/2 c. of cream, add slowly to pumpkin mixture, mixing well. Pour into 9" pastry shell. Bake at 425 degrees for about 45 minutes. Cool. Whip remaining cream, use as a garnish for top of pie, sprinkling with nutmeg if desired.

Date Bars

"This delicious cookie remains soft for a long time."

1 c, sugar
3 eggs
2 c. chopped dates
1 c. chopped nuts
1 c. flour
1 t. baking powder
1/8 t. salt
1 t. vanilla
Confectioners sugar

Combine sugar and eggs, beat until thick and lemon colored. Add dates and nuts. Sift flour with baking powder and salt. Add to first mixture with vanilla. Pour into greased and floured 9 x 13 pan. Bake at 325 degrees for about 25 minutes. Cut into bars when cool, roll in confectioners sugar. Makes about 42 2" x 1".

October 4, 1955 Casserole of Chicken, Stuffing Balls, Baked Frozen Vegetable, Applesauce Nut Bread, Chocolate Pudding Pie

Menu

Casserole of Chicken

Fried Stuffing Balls      Baked Frozen Vegetable

Applesauce Nut Bread

Chocolate Pudding Pie

Casserole of Chicken

1 young chicken (2 1/2 to 3 pounds) or your favorite parts
1/4 c. flour
1 t. paprika
1/2 c. shortening
1/4 t. mace or nutmeg
Grated rind of 1 lemon
1/4 c. broth or water
2 strips bacon
Salt and pepper

Cut chicken into serving pieces. (If using whole chicken, simmer back, giblets and neck and use broth in recipe.) Coat with flour blended with seasonings. Brown well in shortening. Place in casserole, add nutmeg, lemon rind and broth. Place strips of bacon on top. COVER. Bake at 350 degrees about 50 minutes or until fork tender. Serves 4.

Stuffing Balls

2 c. fine, stale bread crumbs
2 T. butter
1 t. chopped parsley
1 t. thyme
1/2 t. grated lemon rind
1 egg yolk
1/4 c. milk
Salt and pepper

Blend ingredients, add salt and pepper to taste. Roll into 20 1-inch balls. Fry to a golden brown in fat used for browning chicken. Place on top of chicken 20 minutes before chicken is tender. Serves 4.

Baked Frozen Vegetable

See chart September 21, 1955.

Applesauce Nut Bread

"Slice thin for tea time . . . slice thick for children's lunches."

1 large orange
1/2 c. seedles raisins
1 c. applesauce
2 c. flour
2 t. baking powder
1 t. soda
1 c. sugar
1/2 t. salt
1/2 c. chopped nuts
1 egg
3 T. melted butter

Squeeze juice from orange. Using medium blade put rind through food chopper with raisins. Add orange juice, rind and raisins to applesauce. Sift together flour, baking powder, soda, sugar, and salt. Add fruit mixture and nuts. Mix thoroughly. Beat egg, add with melted butter, stirring only until blended. Pour into greased loaf pan 8 1/2" x 4 1/2" x 2 1/2". Bale at 350 degrees 50 to 60 minutes. Cool on wire rack.

Note: You can bake this bread with the chicken.

Chocolate Pudding Pie

24 graham crackers
2 1/2 squares melted chocolate
1 c. sugar
1/2 c. butter
4 eggs, separated
1/2 c. chopped nuts
1/2 t. vanilla
1/8 t. salt

Roll crackers to make crumbs. Press half of them into 9" pie plate. Melt chocolate. Cream sugar and butter together, add egg yolks, one at a time, beating well. Add cooled, melted chocolate, stir in nuts, vanilla and salt. Fold in stiffly beaten egg whites. Pour into pie plate, top with remaining cracker crumbs. Chill for 4 to 5 hours or overnight in refrigerator.

October 3, 1955 Oven Meal Baked Pork Chops, Oven Browned Potatoes, Baked Acorn Squash, Baked Apples, Gingerbread Mix

Oven Meal

Baked Pork Chops

Oven Browned Potatoes      Baked Acorn Squash

Baked Apples

Baked Pork Chops

4 chops
1 egg, slightly beaten
1 T. water
Dry bread crumbs
3 T. shortening
1/2 t. salt
1/8 t. pepper

Combine egg and water. Add salt and pepper. Dip chops in egg and then in crumbs, arrange in well greased  shallow pan. Pour melted shortening over all. Bake at 350 degrees for 1 1/4 hours or until chops are fork tender. BAKE UNCOVERED.

Oven Browned Potatoes

4 medium potatoes
Salt and pepper
1/4 c. melted butter
Paprika

 Peel potatoes, dip in melted butter, sprinkle with salt, pepper and paprika. Arrange in shallow baking pan and bake uncovered 350 degrees for 1 1/4 hours.

Baked Acorn Squash

Cut squash in half; remove seeds and place cut side down in a lightly greased baking dish. Bake 350 degrees 1 1/4 hours. 15 minutes before serving, turn squash right side up, sprinkle with salt, pepper, and drizzle with butter.

Baked Apples

Select firm, medium-sized apples (Spys, Rome Beauties are good). Wash and core carefully. Score with sharp knife around center or pare 1 inch of skin from top and place in baking dish. Put about 2 T. sugar in center of each apple and enough water to cover bottom of dish. Cover an dbake at 350 degrees for about 1 hour until apples are soft. Serve hot or cold with cream.

Something Extra -- Gingerbread Mix

Gingerbread may be baked along with oven meal to be served at another time. Here is a fine Gingerbread Mix recipe. Handy to have on the pantry shelf. Recipe makes 4 gingerbreads.

9 c. flour
2 c. sugar
2 T. baking powder
2 1/2 t. soda
4 t. salt
3 T. ginger
3 T. cinnamon
1 t. cloves
1 1/2 c. shortening

Mix dry ingredients thoroughly. Cut in shortening until mixture resembles fine meal. Into each of 4 quart containers measure 2 7/8 c. of the mix (3 c. minus 2 T.) spoon lightly, do not pack while measuring If you do this measuring now, each container is ready to make one gingerbread, eliminated measuring later.


To Make Gingerbread:

2 7/8 c. gingerbread mix
1 egg, slightly beaten
3/4 c. molasses
3/4 c. boiling water

Combine egg, molasses, and boiling water. Add gingerbread mix, beat with egg beater until smooth. Pour into greased and floured 8 inch square pan. Bake at 350 degrees for 45 to 50 minutes.