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.