January 2, 1956 Fruited Pork Chops, Potato Refrigerator Rolls, Black Chocolate Cake, Mint Frosting

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Fruited Pork Chops      Frozen Limas

Potato Refrigerator Rolls

Black Chocolate Cake -- Mint Frosting

Fruited Pork Chops

6 pork rib chops, cut 3/4 to 1 inch thick
1 1/2 c. thinly sliced apples
6 large pitted prunes
2 T. shortening
Salt
Pepper

Make a pocket in each chop by cutting into the chop along the bone. Chops cut from this side hold the stuffing better. Stuff each chop with 1/4 c. thinly sliced apples and a prune. Brown both sides in shortening. Pour off hot drippings. Season. Cover and bake at 350 degrees for 45 minutes. 6 servings.

Potato Refrigerator Rolls

(Hot little puffs -- light and feathery)

1 cake compressed yeast
1 1/2 c. lukewarm water
2/3 c. shortening
2/3 c. sugar
1 c. mashed potatoes
2 eggs
6 to 6 1/2 c. flour
1 t. salt

Crumble yeast into bowl with 1/2 c. of the warm water. Cream shortening, sugar and salt; blend in potato. Add well beaten eggs and yeast mixture. Add half the flour with remaining warm water. Beat well. Mix in remaining flour, knead dough until smooth. Let rise in warm place until double in bulk. Punch down, then place in refrigerator, shape and let rise (1 to 1 1/2 hours). Bake at 350 degrees for 12 to 15 minutes.

Black Chocolate Cake

4 oz. baking chocolate
1/2 c. butter
1 c. boiling water
2 c. sugar
1/2 t. salt
2 c. flour
1 1/2 t. soda
1/2 c. thick sour milk
2 eggs
1 t. vanilla

Melt chocolate and butter in boiling water. Stir until thoroughly blended. Place in bowl, add mixed and sifted dry ingredients. Add sour milk gradually, Add eggs and vanilla and mix well. This makes a very thin batter. Pour into 3 greased and floured 8" cake pans. Bake at 400 degrees for 20 to 25 minutes.

Mint Frosting

1 c. sugar
1/2 c. corn syrup (light)
1/2 c. water
1/2 t. cream of tartar
4 egg whites
3 drops oil of peppermint
Green food coloring

Combine sugar, corn syrup, water and cream of tartar in saucepan. Cook, stirring constantly, until mixture begins to boil. Cook without stirring to 234 degrees. Beat egg whites until stiff but not dry. Gradually pour hot syrup over egg whites while beating constantly. Add oil of peppermint and tint frosting a delicate green; continue to beat until mixture will hold its shape.