November 17, 1955 Vegetables for Thanksgiving Squash, Green Beans Almondine, Baked Onions with Nuts, Eleanor's Birthday Cake, Daffodil Cake, Boiled Frosting

Vegetables for Thanksgiving

Squash

Common varieties -- Hubbard, acorn, butternut, buttercup and delicious. Squash is an easy vegetable to cook: it keeps its bright color and good flavor when it is baked or steamed. Steaming takes 50 to 70 minutes while baking takes 40 to 60 minutes at 350 degrees. Peel butternut squash and steam for easy cooking. The larger squashes I prefer to bake, cutting in two for the smaller squashes such as acorn and delicious (medium sized) and into large chunks for squash such as Hubbard. Start baking skin side down if possible. When done, scoop from shell, mash with plenty of butter, a little cream if squash is dry. season with salt and pepper. If you are freezing squash for future use chill thoroughly after preparing, pack in freezer containers. Freeze. To reheat, use double boiler, allow 1 hour for heating through.

Green Beans Almondine

Prepare French style green beans, fresh or fresh frozen. Butter and sprinkle toasted slivered almoinds over beans just before serving.

Baked Onions with Nuts

2 doz. small white onions
3 T. butter
Pepper
1 T. sugar
3/4 t. salt
3/4 c. sliced nuts

Peel onions, wash. Melt butter in baking dish. Add pepper, sugar, salt and nuts, then onions. Stir until well coated with seasoned butter. Cover tightly. Bake at 375 degrees for 45 minutes or 1 hour until tender. This makes 4 to 6 servings, increase recipe accordingly.

Eleanor's Birthday Cake

Daffodil Cake

1 1/2 c. egg whites
1/2 t. salt
1 t. salt
1 1/2 c. sugar
6 egg yolks
1 t. lemon extract
1 1/4 c. cake flour
1 t. vanilla

Beat egg whites with salt and cream of tartar until stiff but not dry. Fold in sugar gradually. Divide into two equal parts. Beat egg yolks until very thick and lemon colored. Fold into half of meringue mixture. Fold in lemon extract, add 3/4 c. of the flour. To the other half add vanilla and remaining 1/2 c. flour. Dip spoonfuls of the mixture alternately in a 10" ungreased tube pan. Bake at 325 degrees 1 to 1 1/4 hours. Invert to cool.

Boiled Frosting

"The kind that forms a crust on top -- soft inside."

2 c. sugar
1 1/2 c. water
2 T. light corn syrup
2 egg whites
1 1/2 t. vanilla

Combine sugar, water and corn syrup. Cook, stirring constantly until mixture begins to boil. Cook without stirring until mixture spins a thread or until thermometer registers 242 degrees. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until frosting holds its shape. Sprinkle coconut and a little grated lemon rind over top of cake. Insert glass in center of cake for fresh flowers.

February 9, 1955 Beef Vegetable Pinwheels, Cole Slaw, Chocolate Cake (Made with yeast), Boiled Frosting

Beef Vegetable Pinwheels

1 pound ground beef
1 1/2 t. salt
1/4 t. pepper
2 T. butter
1/2 c bread crumbs
2 T. milk
1 1/2 c. seasoned mashed potatoes
1 1/2 c. seasoned mashed peas
1/4 c. melted butter

Mix together all ingredients except potatoes, peas and the 1/4 c. butter. Place between 2 sheets of wax paper and press out or roll out with a rolling pin into a rectangular sheet about 1/2 inch thick. Remove top waxed paper and spread half of the surface with mashed potatoes. Spread the other half with peas. Roll the meat firmly, jelly roll fashion, starting at the potato end. Wrap in waxed paper and chill well. When ready to cook cut with a sharp knife into 1 inch slices. Place on broiler rack 3 to 4 inches below heat source. Brush with melted butter. Broil slowly about 10 minutes on each side.

Tip: Beef pinwheels may be baked. Place slices on well buttered baking pan. Brush tops with melted butter. Bake at 400 degrees for about 30 minutes.

Tip: Dinner menu: Tomato Boullion, Beef Pinwheels, Asparagus, Coleslaw, Chocolate Cake, Beverage

Cole Slaw

1 small head of cabbage
1/2 c. sour cream
2 T. vinegar
1/2 t. salt
1/4 t. black pepper
2 T. sugar
Paprika, or poppy, or caraway seeds

Wash, drain and chill cabbage; shred fine. To about 4 cups, add the combined cream, vinegar and seasonings. Toss with the cabbage. Sprinkle lightly with paprika or poppy, or caraway seeds. 4 to 6 servings.

Chocolate Cake (Made with yeast)

3/4 c. shortening
2 c. sugar
3 eggs
1 t. vanilla
2/3 c. cocoa, sifted
1 c. milk
3 c. cake flour
1/2 pk. dry yeast or 1/2 compressed yeast cake
1/4 c. lukewarm water
1 t. soda dissolved in 1/4 c. warm water

Cream shortening, add sugar and combine beating until very creamy, add eggs and mix well. Add vanilla and cocoa. Add milk and four alternately, mixing until smooth. Add yeast dissolved in 1/4 c. warm water. Let stand in mixing bowl, covered in refrigerator overnight. In the morning, dissolve soda in 1/4 c. warm water and add to cake mixture mixing well. Pour into greased and floured cake tins. This will make two 9 inch or two 19 inch layers. Bake at 350 degrees for 35 to 40 minutes.

Boiled Frosting

2 c. sugar
1/2 c. water
2 T. light corn syrup
2 egg whites
1 1/2 t. vanilla

Combine sugar, water and corn syrup. Cook constantly until mixture begine to boil; boil without stirring to a temperature of 242 degrees or until mixture spins a 6 to 8 inch thread. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until mixture holds its shape and loses its gloss.

Tip: If frosting is slow setting place bowl in boiling water and continue beating.

This frosting is like divinity candy, forms a crust on top.