September 22, 1955 Macaroni and Cheese Bake, Chocolate Ice Box Cake, Gingersnaps

Macaroni and Cheese Bake

1 1/2 c. scalded milk
1 c. soft bread crumbs
1/4 c. chopped pimieno
1 T. minced onion
1/4 c. melted butter
1 1/2 c. grated American cheese
1/2 t. salt
Dash pepper
3 eggs
1 c. cooked Bravo 60-Second Macaroni
1 can mushroom soup
1/4 c. milk
Chopped Parsley

Pour scalded milk over bread crumbs. Add pimiento, onion, butter, cheese, salt and pepper. Beat eggs slightly, add to mixture, add macaroni. Pour into well buttered 9 x 9 pan or 8 x 12 baking dish. Bake at 325 degrees for 50 minutes. To serve, cut in squares and top with mushroom sauce made by combining mushroom soup and milk. Sprinkle with parsley.

Note: One of our friendly viewers sent in this recipe, her name was not on the recipe card. I'm sorry not to give you credit for this fine luncheon dish. I know you'll like it.

Chocolate Ice Box Cake

2 1/2 c. cookie crumbs (10 oz.)
1/2 c. butter
1 T. gelatin
1/4 c. cold water
1/3 c. boiling water
3 egg whites
1/2 c. sugar
1/8 t. salt
1/2 t. vanilla
1 c. whipped cream

Measure out 1/2 c. of cookie crumbs. Combine remaining crumbs with butter. Press mixture into pan 7 x 11. Bake in slow oven 325 degrees for 5 minutes. Cool. Soften gelatin in cold water. Add boiling water; stir until gelatin is dissolved. Beat egg whites until frothy; add salt and vanilla; beat until stiff. Add sugar gradually and continue beating until mixture stands in stiff peaks. Combine egg mixture and gelatin; fold in whipped cream. Pour over cookie crumb crust. Sprinkle remaining crumbs over top. Chill in refrigerator until firm. Servs 10 to 12.

Gingersnaps

1 c. sugar
3/4 c. shortening
1/4 c. molasses
1 egg
2 c. flour
1 1/2 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1/4 t. nutmeg
1 1/2 t. ginger
1/3 c. sugar

Cream sugar and shortening. Add the molasses and egg, mix well. Sift flour, soda, salt and spices. Add to creamed mixture. Blend well. Roll small portions of dough between palms of hands into small balls about the size of a walnut. Roll balls in sugar. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 15 minutes. Remove from cookie sheet as soon as they are baked for they harden quickly. Makes about 4 1/2 dozen.

September 12, 1955 Mother's India Relish, Special Mustard Pickles, Chocolate Angel Food with Chocolate Whipped Cream

Mother's India Relish

"I cherish this recipe because it reminds me of Saturday night suppers at home as a girl and wonderful home-made rolls and baked beans. Our family of 7 would finish a jar of this relish."

3 pounds green tomatoes
3 pounds ripe tomatoes
3 red peppers
3 green peppers
2 pounds onions
1 medium head cabbage
1 medium bunch celery
1/2 c. salt
1/4 c. mixed pickling spices
1 1/2 quarts vinegar
1/2 c. mustard seed
1/2 t. ground cinnamon
1 t. ground cloves
3 pounds granulated sugar

Wash vegetables. Remove stem and blossom ends of tomatoes, seds and white portions of peppers. Put all vegetables through meat chopper using medium knife. Add salt, let stand overnight. Drain, add pickling spices tied in cheesecloth bag and rest of ingredients; simmer 1 hour, stirring occasionally. Pack at once into hot sterilized jars; seal. Makes 7 pints.

Special Mustard Pickles

 
1 quart small green cucumbers
1 quart small onions, whole
1 quart tiny green tomatoes, whole
1 cauliflower, chopped
1 bunch celery, chopped
3 green peppers, chopped
3 red peppers, chopped
1 c. flour
1 c. ground mustard
3 T. tumeric
1 T. celery salt
2 pounds sugar
3 pints vinegar

Combine all vegetables. If cucumbers are large they may be cut into chunks. Let stand in brine of 1 pint of salt to 1 gallon of water for 24 hours. Cook in same brine for 24 hours until tender but not soft. Drain and rinse under running water. Make a dressing of remaining ingredients cooking until thickened. Add drained pickles and cook together 5 minutes. Seal in hot sterilized jars.

Note: This highly spiced pickle is unusual because of the whole green tomatoes in it. They are delicious. We have grown our own so I know.

By Request Recipe

Chocolate Angel Food with Chocolate Whipped Cream

1 2/3 c. egg whites
3/4 c. flour
6 T. cocoa
3/4 c. sugar
1/2 t. salt
1 1/2 t. cream of tartar
1 c. sugar
1 1/2 t. vanilla

About 1 hour before making cake separate eggs so whites will be at room temperature. Sift flour with cocoa and 3/4 c. sugar 5 times. Beat egg whites until foamy; add cream of tartar and salt; beat till stiff peaks are formed; add 1 c. sugar, beating constantly. Fold in flour mixture and vanilla. Pour into ungreased 10 inch tube pan. Bake at 375 degrees for 35 minutes. After baking immediately invert pan to cool.


Chocolate Whipped Cream

1/3 c. sifted confectiners sugar
2 1/2 T. sifted cocoa
1 c. whipping cream
1 t. vanilla

Sift cocoa and confectioners sugar, add cream and vanilla. Beat until stiff. DO NOT BEAT WHIPPING CREAM FIRST.

September 6, 1955 Chili Sauce, Hot-Dog Hamburger Relish, Whole Pickled Beets, Dandy Devils Food Cake, Carmel Meringue Frosting

Chili Sauce

25 medium tomatoes
6 medium onions, chopped
2 sweet red peppers, finely ground
1 medium bunch celery, chopped
2 c. vinegar
2 t. whold all spice
1 stick cinnamon
1 t. whold cloves
1 T. salt
1 1/2 c. sugar

Scald, peel and chop tomatoes. Add other vegetables and vinegar. Bring to boiling point. Cook until thick and clear, about 2 hours. Tie spices in bag. Add spices, salt and sugar to first mixture during last hour of cooking. Pour into hot clean jars and seal. Yield: 5 pints.

Note: Have you ever tried cooking chili sauce in the oven. Use above recipe, bring mixture to a boil, place in uncovered shallow pan (as a roaster), cook 3 to 4 hours, stirring occasionally. Cook for 1 1/2 hours, add spices, salt and sugar, cook remaining 1 1/2 to 2 1/2 hours until thickened. Chili sauce cooked in oven has a better flavor, color and consistency than when cooked on top of stove, requires less watching.

Hot-Dog Hamburger Relish

2 pounds small cucumbers
12 red peppers
12 green peppers
1 medium head cabbage
6 large onions
3 T. salt
1 T. celery seed
1 t. turmeric
3 c. vinegar
3 T. mustard seed

Put cucumbers, peppers, cabbage and onions through medium food chopper. Add salt and let stand overnight; drain. Mix with remaining ingredients. Boil 20 minutes. Pour into hot, clean jars, seal. Makes 9 pints.

Whole Pickled Beets

3 pints small beets of uniform size
Salt and water
1 quart vinegar
1/2 c. sugar
2 T. mixed pickling spices
1/2 c. water
1 t. salt

Wash beets, but do not skin or trim off the roots. Leave 1 inch of tops so that the beets will not bleed. Put in a large saucepan and cover with water, use 1 T. salt for each quart of water. Simmer until tender. Drain, cool, skin beets and trim off roots and top. Combine remaining ingredients in saucepan. Place over medium heat and boil together for 3 minutes. Pack beets in hot sterilized pint jars.  Pour hot liquid and seal immediately. Makes 3 pints.

Dandy Devils Food Cake

2/3 c. butter
 2 c. sugar
4 eggs
4 squares chocolate
2 1/2 c. cake flour
3 t. baking powder
1/4 t. salt
2 t. vanilla
1 1/4 c. milk

Cream butter. Add sugar gradually, creaming well. Add eggs one at a time, beating well after each addition. Melt chocolate and cool. Add to first mixture. Sift dry ingredients together. Add vanilla to milk. Pour into 2 greased and floured 9" layer cake pans. Bake 350 degrees 35 minutes. Cool 10 minutes before removing from pans. Cool on cake racks. Frost with Carmel Meringue Frosting.

Carmel Meringue Frosting

4 egg whites
1 c. brown sugar
Dash salt
1 t. vanilla
1 c. chopped nuts

Combine egg whites, brown sugar and salt. Blend well. Cook over boiling water, beating constantly with electric beater or rotary beater until stiff peaks are formed (4 to 5 minutes). Add vanilla and beat until of spreading consistency. Spread on cake. Sprinkle with nuts.

August 12, 1954 Broiled Salisbury Steaks, Praline Cake

Broiled Salisbury Steaks

1 pound ground beef
3/4 c. thick white sauce
1/2 c. dry bread crumbs
1 1/2 t. salt
1/4 t. garlic salt
1/8 t. pepper

Mix all ingredients together well. Shape into 4 large oval thick patties, about 1 inch high. Place on well greased baking sheet. Brush top of meat with melted butter. Broil about 3 inches from heat 6 minutes on each side for well done, reduce heat for medium.

Thick White Sauce

3 T. butter
3 T. flout
1 c. milk

Melt butter, add flour, then milk. Cook until thick, then simmer about 3 or 4 minutes. DO NOT SEASON.

Praline Cake

Cake

1/2 c. shortening
3/4 t.sugar
1 egg
1 1/2 c. cake flour
1/4 t. salt
1 1/2 t. baking powder
2/3 c. milk
1 t. vanilla

Topping

1/4 c. brown sugar
2 t. flour
1 T. water
2 T. melted butter
1/2 c. chopped pecans

Cake: Cream shortening with sugar until fluffy. Beat in egg well. Sift together flour, salt and baking powder. Add to shortening mixture alternately with milk, beating smooth after each addition. Stir in vanilla. Pour into well greased  8" round cake dish. Glass one holding 1 1/2 quarts is just right. Bake at 325 degrees for 40 minutes, or until cake is done, cool slightly.

Topping: Mix together brown sugar, 2 t. flour, the water, melted butter and chopped nuts. Carefully spread on top of slightly cooled cake. Return to oven and bake for 10 minutes more.

August 12, 1955 Guys and Dolls Hot Dog Pies, Garden Row Lima Salad, Choco-Nut Cake

Guys and Dolls Hot Dog Pies

2 pies. . 2 dolls. . 2 guys

2 c. biscuit mix
2/3 c. milk
2 T. mayonnaise
4 green onions, sliced
1 c. ripe olives
2 T. ketchup
2 t. prepared mustard
1 t. Kitchen Bouquet
1 c. tomato sauce
8 to 10 frankfurters
1 1/2 c. grated American cheese

Stir milk into biscuit mix. Divide dough in two balls, roll thin. Fit into 2 (9 inch) glass pie pans. Spread with mayonnaise. Sprinkle with 2 sliced green onions or a layer of paper-thin slices of regular onions. Cover each with half the olives cut in big hunks. Mix ketchup, mustard and Kitchen Bouquet into tomato sauce. Slice franks into the two pies, then pour the sauce over each. Sprinkle with grated cheese. Bake in hot oven 400 degrees for 20 minutes. Serve hot in wedges. 1 pie for each couple. Serves 4.

Garden Row Lima Salad

4 c. cooked lima beans (fresh or dried)
1 clove garlic
1/2 c. olive oil
1 t. salt
Dash pepper
1/4 c. vinegar
5 green onions
3/4 c. mixed chopped green peppers and red radishes
Crisp lettice leaves
1 c. chopped raw spinach
1 1/2 c. diced tomato
1 c. chopped crisp bacon

Drain limas. Crush garlic, add olive oil, salt, pepper and vinegar. Pour half of dressing over limas and 2 sliced onions. Chill. Chop remaining onions. Add to mixed green pepper and radishes. At serving time, line shallow wide salad bowl with crisp small lettuce leaves. Sprinkle with spinach, then cover with marinated limas in an even flat layer. Using a long knife as a guide, make 3 neat rows across the top of the bowl, red tomato in the middle, chopped bacon and mixed vegetables on either side. Serve at table. Pour rest of garlic dressing over salad. Lightly mix in the "garden row" top. Serves 6 to 8.

Choco-Nut Cake

2 c. cake flour
2 1/2 t. baking powder
3/4 t. salt
1 c. sugar
1/3 c. shortening
7/8 c. milk (1 c. minus 2 T.)
1 t. vanilla
1/3 c. semisweet chocolate bits
1 1/3 c. medium coconut
1/4 c. water

Grease and flour 9 x 9 inch square pan. Sift flour, baking powder and salt. Cream sugar and shortening, add egg and beat until very fluffy. Add sifted dry ingredients alternately with milk, mixing only until smooth. Stir in vanilla. Melt chocolate, add coconut and water. Turn half of cake batter into pan, top with half of chocolate mixture, add remaining cake batter; top with rest of chocolate mixture. Bake at 375 degrees 35 to 40 minutes.

August 11, 1955 Party Ham Loaf, Escalloped Potatoes, Marble Pound Cake

Party ham Loaf

Escalloped Potatoes      Broccoli

Grapefruit Salad

Marble Pound Cake

Party Ham Loaf

2 pounds ground smoked ham
1 pound ground fresh pork
1 c. dried bread crumbs
2 eggs
3/4 c. milk
Dash salt
Pineapple slices

Combine all ingredients except pineapple, mix thoroughly. Arrange pineapple slices in bottom of 5 x 9 inch greased loaf pan. Pack meat mixture on top. Bake at 350 degrees for 1 1/2 hours. Serves 8.

Escalloped Potatoes

2 T. butter
2 T. flour
2 c. milk
1 1/2 t. salt
Dash pepper
1/4 c. chopped onion
3 1/2 c. thinly sliced potatoes

Melt butter; blend in flour. Add milk and cook until thick, stirring constantly. Add salt and pepper and onion. Place half of potatoes in greased 10 x 6 x 1 1/2 inch baking dish. Cover with half of sauce. Top with remaining potatoes, then remaining sauce. Cover and bake at 350 degrees for 30 minutes. Uncover and continue cooking for 30 more minutes or until potatoes are tender and top lightly browned. Makes 6 servings.

Marble Pound Cake

2 c. cake flour
2 t. baking powder
1/2 t. salt
6 T. butter
1 1/4 c. sugar
2/3 c. milk
1 t. vanilla
3 egg whites
1 ounce baking chocolate, melted
2 T. boiling water
1/4 t. baking soda

Sift flour, baking powder and salt. Cream butter and sugar. Add dry ingredients alternately with milk to creamed mixture. Add vanilla. Beat egg whites until stiff, fold into batter gently. To melted chocolate add boiling water and soda, stir until it thickens. Remove 1/3 of the batter to another bowl and add chocolate mixture to it. Place batter in a well greased and floured bread pan alternating the spoonfuls of white and chocolate batter. Batter should half fill pan. Bake at 350 degrees 50 to 60 minutes, until cake tester comes out clean. Remove from oven and allow to remain in pan 10 minutes before turning out. Cake may be sprinkled with confectioners sugar, but pound cakes are usually served plain.

August 9, 1954 Franciscan Meat Pie, Jellied Orange and Carrot Salad, Birthday Cake Express

Franciscan Meat Pie (Quick Pizza)

Biscuit

2 c. biscuit mix
1/2 c. milk (about)

Filling

2 c. ground cooked meat
1/4 c. chopped onion
2 T. fat
1/2 t. salt
1 t. prepared mustard
2/3 c. cream of mushroom or celery soup


Topping

1 c. drained canned tomatoes
1/2 c. shredded cheese

Combine biscuit mix and milk. Turn onto floured board and knead 3 or 4 times. Brown meat and onion in the fat in a skillet. Add salt, mustard and soup. Roll out the biscuit dough in a circle and line a 9 inch pan. Fill with the meat mixture. Cover with drained tomatoes, sprinkle with cheese. Bake in hot oven (450 degrees) about 25 minutes. Serve hot. Makes 5 to 6 servings.

Jellied Orange and Carrot Salad

1 T. unflavored gelatin
1/4 c. cold water
1 t. sugar
1/2 t. salt
1 c. hot water
1/2 c. orange juice
1 T. lemon juice
1 c. grated raw carrot
Crisp lettuce
French Dressing

Soften gelatin in cold water, add sugar, salt, hot water, stir until dissolved. Add orange and lemon juice. Set mixture aside to stiffen slightly. Then add carrots. Pour into 6 individual molds, which have been rinsed with cold water. Chill until firm. Unmold on lettuce leaves. Serve with French dressing.

Birthday Cake Express

2 12-oz. angel food cake bars
2 1-oz. semi-sweet candy bars, chocolate, flat bars
13 small chocolate covered mints
4 large chocolate-covered mint patties
1 red gum drop
Red candles
Cake frosting

For the base of the cake, use a cutting board or other long board, and cover with a colorful, washable, shelf-lining paper or aluminum foil; fold under and hold in place on the back with tape. Place one angel-food cake bar on the base.Cut a 4 1/2" piece from the end of the second bar and place on top of lower piece. This will make the cab of the express. To hold cakes together, use some frosting. Frost cake on all sides with your favorite frosting. Before frosting dries, pile 5 small mints on (use dab of frosting between each mint to hold them together) for a smoke stack. Place 4 squares of the chocolate on each side of the cab for windows. Cut the second candy bar in half lengthwise and use to make cow catcher on the front of the express. Place 2 large mints on either side for wheels and 4 small mints on either side for wheels (of the cab). Use red gumdrop for engine light, red candies on cake.

July 29, 1955 Picnic Fare Meat Balls en Brochette, A Good Barbecue Sauce, Cherry Upside Down Cake

Picnic Fare

Meat Balls en brochette

Potato Chips      Cole Slaw with Green Pepper

Cherry Upside Down Cake

Meat Balls en Brochette

1 1/2 pounds ground beef
1 t. salt
1/4 t. pepper
Tomato wedges
Cooked Whole Onions
Barbecue sauce or melted butter

Combine meat and seasonings. Form into 16 balls about 1 1/2 inches in diameter. Place on skewers first a meat ball, then an onion, another meat ball and a tomato wedge. Broil 2 or 3 inches from the heat, turning them so they are browned on all sides. Excellent for outdoor grilling also. Makes 8 kebobs but my guess is you'd better plan on two per person, especially if you are eating outdoors. Be sure and brush kebobs with butter or barbecue sauce during cooking.

A Good Barbecue Sauce

2 T. butter
1 medium onion, chopped
2 T. brown sugar
Dash cayenne
1/2 t dry mustard
1 t. salt
2 T. Vinegar
4 T. lemon juice
1 c. ketchup
3 T. Worcestershire sauce
1 c. water

Cook onion in butter for a few minutes, Add remaining ingredients and simmer for 10 to 15 minutes. Use for basting meat while cooking. Will keep in covered jar in refrigerator.

Cherry Upside Down Cake

2/3 c. sugar
2 T. clear jel
1 #2 can unsweetened sour cherries, drained
1/3 c. shortening
1/2 c. sugar
1 egg
1 t. grated orange rind
1 3/4 c. flour
2 t. baking powder
1/4 t. soda
1/2 t. salt
1/2 c. orange juice
1/4 c. milk
1/2 c. all bran

Add drained juice to clear jel. Cook until thick and clear, stirring constantly. Add sugar and continue cooking until very thick and shiny. Add cherries, pour into greased 8 x 8 x 2 pan. Cream shortening, add sugar gradually and continue creaming until fluffy. Add egg and orange rind and beat until well blended. Sift flour with baking powder, soda and salt. Add alternately with orange juice and milk to creamed mixture. Fold in all bran. Spread batter over cherries at 350 degrees for 40 to 50 minutes. Let stand 10 minutes. Invert on serving plate. Serve warm.

Note: You may use 2 1/2 T. cornstarch instead of clear jel. Combine sugar and cornstarch, add cherry liquid. Cook until thick and clear and proceed as above. Clear jel is a fruit pie thickener available at Atlantic Supply, 30 East Main Street.

July 18, 1955 Baebecue Zesty Franks in Cheese Sauce, Lemon Barbecued Chicken, Lemon Barbeque Sauce, Sizzling French Fries, Roasted Corn on the Cob, Hot Garlic Bread, Relish Tray, Aunt Kate's Chocolate Cake, Doris's Favorite Icing

Menu For Barbecue

Zesty Franks in Cheese Sauce

Lemon Barbecued Chicken

Sizzling French Fries      Roasted Corn on the Cob

Hot Garlic Bread

Relish Tray

Aunt Kate's Chocolate Cake

Coffee

Zesty Franks in Cheese Sauce

1 pound franks
Cocktail onions
1/2 pound Sharp Cheddar Cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1/2 t. dry mustard
1/2 t. Worcestershire sauce
1/4 c. ketchup
1/8 t. cayenne pepper
Toothpicks

Cut franks in 1-inch pieces. Stick cocktail onions and frank pieces on toothpicks. Make cheese sauce by combining soup, milk, mustard, Worcestershire sauce, ketchup and cayenne. Heat over low heat or in top of double boiler. Set over hot water. Add cheese and stir until smooth and well blended. To serve, pour cheese sauce into a shallow casserole and arrange franks and onions on picks in sauce.

Lemon Barbecued Chicken

Place pieces of frying chicken on a grill over hot coals. (Be sure coals are at least 7 inches below chicken.) Turn chicken frequently and brush with lemon sauce several times during cooking. Grill chicken until tender, about 30 to 40 minutes. Serve hot.

Lemon Barbeque Sauce

1 clove garlic
1/2 t. salt
1/4 c. salad oil
1/2 c. lemon juice
2 T. finely chopped onion
1/2 t. pepper
1/2 t. thyme

Mash garlic, add remaining ingredients. If possible, allow sauce to stand overnight to blend flavors.

Sizzling French Fries

Place thawed, frozen French fries in corn popper. Shake over heat until piping hot. Sprinkle with salt.

Roasted Corn on the Cob

Turn back the husks and remove silk. Lay husks back in position. Soak corn in salt water for an hour. Shake well before roasting. Line corn up on grill over coals. Keep turning ears as they brown. Will take 20 minutes. To serve break off husks. Serve with plenty of butter, salt and pepper.

Note: Soaking is not vital, but it does keep corn more moist.

Hot Garlic Bread

Slash long French bread in even slices, making the cuts on the bias without cutting clear through. Mash 1 clove garlic; cream with 1/2 c. butter. Spread generously between slices. Wrap in aluminum foil. Place on grill until hot, turning frequently.

Relish Tray

Crisp relishes double for salad in today's barbeque. A selection such as tomatoes, radishes, carrot strips, celery, and green onions would be good. Don't forget some of your delicious pickles, too.

Aunt Kate's Chocolate Cake

1/2 c. butter
1 c. sugar
3 eggs
2 1/4 c. flour
1 t. cream of tartar
1/2 t. soda
2 squares chocolate
5 T. sugar
3 T. hot water
1 c. milk
1 t. vanilla

Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour, cream of tartar and soda together. Heat together chocolate, sugar and hot water to make a smooth paste, cool. Add milk and vanilla alternately with flour mixture to creamed mixture. Last add chocolate mixture. Turn into greased and floured 8 inch square pan. Bake at 350 degrees for 40 to 45 minutes. Frost with Doris's Favorite Icing.

Doris's Favorite Icing

1 T. butter
1 c. sifted confectioners sugar
2 squares chocolate, melted
1 T. vanilla
1 egg
3 1/2 T. milk

Cream butter and sugar, add melted chocolate and remaining ingredients, beat with electric mixer or rotary beater until fluffy and thick enough to hold its shape.

Have a happy barbecue. Good luck to Dad, head chef.

June 30, 1955 Teen Topics Pizzaburgers, Fudge Cake, Using Dry Skim Milk

Today we welcome to "Home Cooking" Sandra and Sharon Ash, twin daughters of Mr. and Mrs. Ralph Ash, Henrietta, N. Y. These 4-H teenagers are the County Champions in the 1955 Junior Foods Demonstration Contest and Blue Ribbon winners in a District Contest. They will demonstrate Boston Cream Pie.

Editor's Note: The Boston Cream Pie was published on August 5, 1955.

Picnic Menu Especially for Teen Agers

Pizzaburgers

Olives      Pickles

Scalloped Potatoes

Cole Slaw

Fudge Cake

Beverage

Pizzaburgers

Pizzaburgers are our suggestion for a Teen Time Picnic.They're first cousins of the Italian pizza much easier to prepare though. For the meat mixture combine 1 1/2 pounds ground beef with 1/4 c. chopped onion, 1 1/2 t. salt, 1/8 t. each pepper, thyme, basil, and oregano. Mix together well, form into 6 patties about 1" thick. Broil for 10 minutes on one side, turn and broil 5 minutes on other side. Use English muffins for base of pizzas, cut in half and arrange patties on muffins. Place a spoonful of tomato paste on each patty, sprinkle with grated American cheese and return to broiler for a few minutes until cheese is melted.

Fudge Cake

1/3 c. cocoa
1/3 c. water
1/3 c. butter
1 1/2 c sugar
2 eggs
2 c. cake flour or 1 3/4 c. all purpose flour
1 t. soda
1/2 t. salt
3/4 c. buttermilk
1 t. vanilla

Mix cocoa and water until well blended. Cream butter and sugar. Add eggs and beat until very creamy. Add sifted flour combined with soda and salt alternately with buttermilk combined with vanilla, mixing only until smooth. Add cocoa mixture last. Pour into greased and floured 9" square pan. Bake at 350 degrees for 35 to 40 minutes.


Note: Are you using dry skim milk? It is wonderful for scalloped potatoes. In liquifying use 3/4 c. of dry skim milk to 1 quart water. Add more milk to your family's diet by including extra dry skim milk in making sauces and the like. Dry skim milk requires very little storage space and will keep for several months in a cool dry place. Mix powder with dry ingredients, then add the water as you would fluid milk. Give dry milk a try in products such as beverages, soups, main dishes, baked foods and desserts.

June 22, 1955 Easy Meat Loaf, Strawberry Glazed Chiffon Cake

Beef Loaf Variations

Designed For Garden Days

Easy Meat Loaf

2 pounds ground beef
1/2 c. grated carrots
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1/4 c. chopped onion
2 eggs, slightly beaten

Combine all ingredients. Mix thoroughly. Bake in slow oven 300 degrees F. Allow 1 hour for 4 small loaves 2 1/2" x 3" x 4"; 1 1/2 hours for a loaf baked in a 1 quart ring mold; 1 1/2 hours for a loaf baked in a 5 x 9 inch loaf pan. 8 servings.


Note: Today I have three ideas for perfect garden day main dishes -- all prepared with ground beef. With one basic recipe tou can prepare individual beef loaves, a festive ring, a stuffed loaf or frosted meat muffins. Ground chuck is perfect to use for it contains enough fat to make a juicy dish.

Idea No 1. Bake Easy Meat Loaf in a ring mold (1 quart). Bake at 300 degrees for 1 1/2 hours. When serving fill ring with succotash or other colorful vegetable. You will find this especially nice for a back yard or terrace dinner this summer. Serve with scalloped potatoes, baked at the same time, fresh sliced tomatoes and fresh fruit and cookies for desert.

Idea No. 2. Individual meat loaves which are actually big enough to serve two.
form into 4 loaves 2 1/2" x 3" x 4", bake at 300 degrees for 1 hour. Serve with yellow wax beans, hashed brown potatoes, green salad, strawberry chiffon cake, milk for everyone.

Idea No. 3. Stuffed meat loaf.  The stuffing is hard cooked eggs. For a 5 x 9 inch loaf you will need 4 hard cooked eggs, shelled. Place half of the ground beef mixture into loaf pan, arranging the eggs, end-to-end down the middle of the length of the loaf. Carefully mold remaining meat over eggs. Bake at 300 degrees 1 1/2 hours. To complete this menu -- baked potatoes, julienne beets, lettuce with roquefort dressing, fudge squares.

Strawberry Glazed Chiffon Cake

1 c. plus 2 T. cake flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 c. salad oil
2 egg yolks, unbeaten
6 T. unsweetened pineapple juice
1/4 t. cream of tartar
4 egg whites
Glaze

Sift dry ingredients into mixing bowl; make well in center. Add salad oil, yolks, pineapple juice, beat until smooth. Add cream of tartar to egg whites, beat until VERY STIFF PEAKS are formed. Fold egg yolk mixture into whites. Pour into ungreased 9 inch square pan. Bake at 350 degrees for 30 minutes. Cool. Pour cooled glaze on cake. Chill. Serves 9 to 12.



Glaze:

2 T. cornstarch
2/3 c. sugar
1 c. crushed strawberries
1/4 c. unsweetened pineapple juice

Combine cornstarch and sugar, gradually add pineapple juice; add crushed berries. Cook til thick, stirring constantly. Add few drops of red coloring. Strain, cool. Pour on cake.

June 8, 1955 Danish Pork Chops, My Best Fudge Cake, Chocolate Satin Frosting

Danish Pork Chops

from Mrs. Wm. Suiter, Webster, N. Y.

2 T. shortening
1/3 c. flour
2/3 c. milk
1 egg, slightly beaten
1 onion, grated
1/2 c. Parmesan cheese
1 t. salt
Dash pepper
4 pork chops

Melt shortening. Stir in flour, mix until smooth. Add milk slowly. Cook until very thick. Add egg and cool over low heat, beating vigorously (like fury, Mrs. Suiter says). When batter is thick, add cheese, onion, salt and pepper. Remove from heat. Brown chops on one side. Place chops brown side up. Place a T. of batter on each chop. Let bottom side fry about 5 minutes. Bake at 350 degrees about 30 minutes.

My Best Fudge Cake

from Mrs. Wm. Suiter, Webster, N. Y.

3 sq. chocolate
1/2 c. milk
1 egg
2/3 c. sugar
1/2 c. shortening
1 c. sugar
1 t. vanilla
2 eggs
2 c. cake flour
1 t. soda
1/4 t. salt
2/3 c. milk

Melt chocolate, combine with milk and well beaten egg, and 2/3 c. sugar. Cook over low heat, stirring constantly and thick. Cool. Cream shortening and 1 c. sugar. Add vanilla and eggs. Sift dry ingredients together. Add alternately  with 2/3 c. milk. Blend in chocolate mixture. Pour into 2 greased and floured 9" layer cake pans. Bake at 350 degrees 25 to 30 minutes. Frost with satin frosting.

Chocolate Satin Frosting

1 1/2 c. confectioners sugar
2 T. hot water
3 squares chocolate
1 egg, slightly beaten
1/c. butter, melted
3/4 c. walnuts, chopped

Blend sugar and hot water into melted chocolate. Beat in egg slowly. Add butter a T. at a time, beating constantly. Place pan over ice water and beat until spreading consistency. Trim sides of cake with chopped nuts.

June 6, 1955 Refreshments for a Graduation Party Pettit Fours, Pink Lemonade, Reception Punch, Strawberry Fruit Punch, Diploma Brownies, Butterscotch Beauties, Golden Glow Frosting

Pettit Fours

Cream Sponge Cake

4 egg whites
4 egg yolks
1 c. sugar
1 1/2 T. cold water
1/2 T. lemon juice
1 t. vanilla
1 c. cake flour
1 1/4 t baking powder
1/4 t. salt

Sift flour once and measure, beat egg whites until stiff but not dry, gradually beat in 1/2 c. of the sugar. Beat egg yolks with cold water and lemon juice until thick and lemon colored, beat in remaining sugar. Combine two egg mixtures. Mix and sift cake flour, baking powder and salt. Fold into egg mixture. Line jelly roll pan (about 15" x 10") with wax paper, grease paper and sides of pan. Bake 12 minutes at 350 degrees or until cake springs back when touched with finger. Turn on paper sprinkled with confectioners sugar. Remove paper. Cut cake when cold into squares, triangles or diamonds and there will be no waste. Arrange cakes on a cake cooler, allowing plenty of space between pieces of cake. Have clean table or pan under cake cooler.

Heat Pettit Fours frosting over hot water until thin enough to pour. Start pouring over a row of cakes onto the table or pan, moving steadily to end of row and then back over them. Scrape up frosting, reheat over hot water and use for other cakes. Let cakes dry, then remove from cooler with a sharp spatula trim bottom edges with a sharp knife.


To Color: Tint frosting delicately with vegetable coloring and frost one row of cakes. Scrape up frosting, reheat, and add more coloring for next row. The following series may be used:

1. Yellow, green, brown (with melted chocolate).
2. White, pink, rose, red.
3. White, yellow, pale orange, deep orange.

To decorate: Make boarders, flowers, or other designs with our favorite decorate frosting (March 31, 1955) put on with pastry tube or use tiny colored candies, chocolate shot, confectioners decorations, sliced gum drops arranged like flowers, nut meats, coconut or candied fruits

Petit Fours Frosting

2 c. sugar
1/8 t. cream of tartar
1 c. hot water
Confectioners sugar (1 c. or more)

Cook sugar, cream of tartar and water in saucepan to a thin syrup (226 degrees). Cool to warm (100 degrees). Add enough confectioners sugar to make of pouring consistency. Always add sugar to syrup, not the syrup to the sugar. DO NOT ADD TOO MUCH SUGAR. Test by pouring a little over cake. Keep over hot water.

Pink Lemonade

Puts Punch in your Party

2 bottles of cranberry juice
2 cans concentrated fruit juice -- orange -- canned or frozen -- DO NOT ADD WATER
2 large 46-oz. cans orange juice
Juice 6 lemons
Juice 6 limes
1/2 c. sugar
1 qt. gingerale

 Morning of party, open all juices and mix, then store in refrigerator until ready to use, stir well to dissolve sugar. When ready to serve, add ice cubes or ball of ice to chilled punch, add gingerale. Garnish with lime slices. Serves 35.

Reception Punch

For 75, allowing 2 refills in standard punch cups.

4 gallons orange juice
1 pint lemon juice
Block of ice
 2 oranges, sliced thin and halved
2 lemons, cliced thin and halved
1 c. maraschino cherries, drained
4 quarts gingerale
4 quarts sparkling water.

Place block of ice in bowl, add ONE GALLON OF ORANGE JUICE, and 1/2 cup LEMON JUICE at a time. Place half the orange and lemon slices on block of ice for garnish and float balance in the juices in bowl. Add 1 quart of GINGERALE pouring from bottle in a circular motion around the block of ice to distribute flavor equally. Followin same circular motion with 1 quart SPARKLING WATER.

To replenish bowl: Follow this exact proportion of 1 gallon fruit juice, 1/2 c. lemon juice, 1 bottle (quart) each of ginerale and sparkling water. In this way punch will maintain its sparkle when the bowl is emptied.

Note: The ATLANTIC SUPPLY have wonderful BASIC PUNCH which only needs the addition of water. To save lots of work and to have a delicious punch, try it. Addrss: 380 Main Street East.

Strawberry Fruit Punch

For 100 punch cups. Delicious

8 c. sugar
8 c. water
3 quarts hulled strawberries
8 bananas
2 c. sliced pineapple, canned or fresh
2 c. mixed fruit juice or apricot nectar
Juice of 1 dozen oranges or 2 cans frozen orange concentrate
Juice of 1 dozen lemons or 2 cans frozen lemon concentrate
4 quarts gingerale

Boil water and sugar 5 minutes. Cool. Combine strawberries, bananas, pineapple, the mixed fruit juices and orange and lemon juices. Add cooled syrup. Chill. Before serving ass ice and ginger ale. Serve over blocks of ice.  This is strong punch and may be diluted with ice water if desired.

Diploma Brownies

2/3 c. flour
1/2 t. baking powder
1/4 t salt
1/3 c. butter
2 squares chocolate
1 c. sugar
2 eggs
1/2 c. nuts
1 t. vanilla

 Sift flour, baking powder, and salt. Melt butter and chocolate together over hot water, cool. Add sugar gradually to eggs, beat well. Add chocolate mixture and blend. Add flour and mix well; add nuts and vanilla. Pour into greased 9 x 9 pan. Bake at 350 degrees 25 minutes. Cool in pan, cut into small squares. Swirl your favorite butter frosting (vanilla or chocolate) on top. Make small rosette on each square or print class number with pastry tube such as '55. Makes about 6 dozen small brownies.

Butterscotch Beauties

2/3 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 T. vinegar
1 c. evaporated milk
2 1/2 c. flour
1 t. soda
1/2 t. baking powder
1/2 t. salt
1 c. chopped nuts
Golden Glow frosting
Walnut haves

Cream butter and brown sugar. Add eggs and beat well. Add vanilla to evaporated milk. Sift dry ingredients and add alternately with milk to creamed mixture; mix well. Stir in chopped nuts. Drop by rounded teaspoons onto lightly greased cookie sheet. Bake at 350 degrees about 12 minutes until lightly browned. Cool on rack -- frost and decorate with walnut half. Makes about 7 dozen small cookies (1 3/4 inch).

Golden Glow Frosting

1/2 c. butter
1/4 c. boiling water
3 c. confectioners sugar

Cook butter until bubbling and slightly browned. Add sugar and blend, gradually add boiling water, beat until mixture is smooth and will hold its shape.




 

May 31, 1955 Fresh Coconut Cake, Lemon Filling, Never-Fail Boiled Icing, How to Prepare a Fresh Coconut

Fresh Coconut Cake

3 egg whites
1 1/2 c. sugar
3/4 c. shortening
1/2 t. vanilla
3 egg yolks
1/4 c. grated fresh coconut
2 1/4 t. baking powder
1/2 t. salt
3/4 c. coconut milk

Beat egg whites until stiff but not dry. Beat in 1/2 c. of sugar about 2 T. at a time. Cream shortening and vanilla. Beat in remaining 1 c. of sugar, add egg yolks and beat well. Stir in grated coconut. Sift dry ingredients together and add alternately with coconut milk. Fold in egg whites. Pour into two 9-inch pans that have been greased and floured. Bake at 375 degrees for 25 to 30 minutes. Put together with boiled frosting and sprinkle generously with grated coconut. A lemon filling is delicious between layers also.

Lemon Filling

1 c. sugar
2 1/2 T. flour
Grated rind 2 lemons
1/4 c. lemon juice
1 egg, slightly beaten
1 t. butter

Mix sugar and flour. Add lemon rind and juice. Add egg. Melt butte, add to mixture and cook and stir until mixture boils and is thick and smooth. Cool before spreading between layers.

Never-Fail Boiled Icing

1 1/2 c. sugar
1/4 c. water
1/8 t cream of tartar
2 egg whites
1 t. vanilla

Mix sugar, water and cream of tartar together. Bring to boiling point, stirring constantly. Cook until syrup begins to thicken, then beat  egg whites until stiff and pour 2 T. of hot syrup over eggs, beating constantly. Cook remaining syrup to temperature of 238 degrees or until syrup spins a thread. Pour over egg white mixture and continue beating until mixture holds its shape. Add vanilla. Spread over cake, cover with fresh coconut.

How to Prepare a Fresh Coconut

Pierce the "eyes" with ice pick or screw driver. Drain off the milk. Place in oven 400 degrees for about 20 minutes. Tap all over with a hammer to loosen shell. Split with a heavy knife or a blow with hammer. Pare off the dark skin. Grate coconut. A medium sized coconut will yield 3 to 4 cups of grated coconut.

May 30, 1955 Boston Cream Pie, Boston Baked Beans

Boston Cream Pie

4 egg yolks
3 T. cold water
1 c. sugar
1 t. vanilla
1 c. cake flour
1 1/2 t. baking powder
1/2 t. salt
4 egg whites

Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually. Beat until fluffy. Add vanilla. Sift flour with baking powder and salt. Fold into mixture. Beat egg whites until stiff. Fold into the flour mixture. Pour into two 9" layer cake pans that have been lined on the bottom with wax paper. Bake at 350 degrees for 25 to 30 minutes. Remove from oven. Cool slightly. Remove from pan, peel off wax paper. Cool thoroughly. Spread cream filling between layers, top with whipped cream, confectioners sugar or shiny chocolate frosting.

Cream Filling

1/4 c. sugar
2 T. flour
1 T. cornstarch
1/8 t. salt
1 1/2 c. milk
1 egg or 2 egg yolks
1/2 t. vanilla

Mix sugar, flour and salt to a smooth paste with 1/4 c. of the milk. Scald remaining milk and combine with paste. Stir until well blended, then bring to a boil and cook 1/2 minute. Add a little of the hot mixture to the slightly beaten egg, combine the two and stir ntil smooth. Cook 1 to 2 minutes, stirring constantly. Cool, add vanilla. Use between layers of cake.

Shiny Chocolate Frosting

(For Boston Cream Pie, also Cream Puffs)

2 T. butter
2 sq. chocolate
1 c. confectioners sugar
2 T. boiling water

Melt together butter and chocolate. Blend in sugar and water and beat until smooth but not dry.

Note: The above cake recipe for Boston Cream Pie can also be used for a jelly roll. Pour mixture into jelly roll pan 10 1/2 x 15 1/2 lined with wax paper. Bake at 350 degrees 20 to 25 minutes. Remove from oven and immediately turn onto towel which has been dusted with confectioners sugar. Peel off waxed paper and cut off the crusts. Roll up in the towel and place on a rack until cool. Unroll and spread with filling, ice cream, or sherbert; reroll. Wrap in cellophane or aluminum foil and store in freezer if you do not wish to serve immediately.

Boston Baked Beans

2 c. pea beans
1/4 pound salt pork
1 small onion
1 t. salt
1/2 c. molasses
1/2 t. dry mustard
1 T. sugar

Wash beans and discard imperfect ones. Cover with cold water and soak over night. Drain and cover with fresh water. Cook very slowly until skins burst when you take a few on the top of a spoon and blow on them. drain, reserving cooking water. Scald pork. Cut off 1/4 inch of the fat and put in a 2 quart bean pot with the onion. Cut through rind of remaining pork every 1/2 inch making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Bring reserved water to boiling point, add 1 cup of this water to the salt, molasses, mustard and sugar mixed together. Pour mixture over beans and add enough more water to cover beans. Cover bean pot. Bake 6 to 8 hours at 300 degrees. Add water as needed to keep beans mopist. Uncover the last half hour so that rind will be brown and crisp. serves 6.

May 7, 1954 Flavor Tricks for For Fish Sticks, Orange Cake, Lemon Butter Cream Frosting

Flavor Tricks for For Fish Sticks

Fish sticks are finger size pieces of white fish fillets which are already crumb dipped and pre-cooked. A few minutes in the oven give you a dish that has all the flavor and appearance of time-consuming French-fried food. You can find them in your favorite store. They gain versatility when you try these tricks.

1. Sprinkle with dry or freshly grated American cheese.
2. Spread with chili sauce.
3. Spread with combination of horseradish and ketchup.
4. Sprinkle with combination of dried thyme, marjoram, oregano, or dried parsley, celery flakes and poultry seasoning.
5. Spread with combination of grated onion, poppy seeds and a sparing amount of prepared mustard.

Orange Cake

2 1/4 c. sifted cake flour
1 1/4 t. baking soda
1 t. salt
2/3 c. shortening
1 1/4 c. sugar
1 1/2 t. grated lemon rind
1 T. orange rind
3 eggs
2 T. orange juice
5 T. vinegar
1/2 c. milk

Sift together, baking soda and salt. Cream shortening, sugar and fruit rinds until fluffy. Beat in eggs separately. Mix orange juice, vinegar and milk. To creamy mixture, add alternately dry ingredients and liquids. Beat well. Bake in two greased 9 inch layer cake pans at 375 degrees for 25 to 30 minutes. Cook 5 minutes. Remove from pans. Cool on wire racks. Frost with Lemon Butter Cream Frosting.

Lemon Butter Cream Frosting

1/2 c. soft butter
1/2 t. salt
1 1/2 t grated lemon rind
2 T. lemon juice
2 1/2 c. confectioners sugar
3 T. milk

Combine butter, salt, lemon rind and juice. Add sugar and milk alternately, beating well after each addition. Spread on top, bottom and sides of orange cake.

May 6, 1955 Roast Leg of Lamb, Broiled Lamb Chops, Lamb Noodle Casserole, Chocolate Chiffon Cake With Mint Frosting

Here's how to get three tempting meals from one cut of meat -- and make it a saving at the same time. Purchase a large leg of lamb. First of all, you will have a handsome roast leg of lamb. Your second meal will be broiled lamb chops, the third meal a lamb noodle casserole.

Roast Leg of Lamb

Secret to roast lamb is slow cooking. Place meat on a rack in an open roasting pan, roast at 300 degrees for 30 to 35 minutes per pound. Garnish with spiced peaches or orange halves hollowed out and filled with stewed rhubarb.

Suggested Menu

Roast Leg of Lamb

Spiced Peaches

Au Gratin Potatoes      Green Beans

Garden Salad

Rolls      Butter

Lemon Meringue Pie

Beverage

When you purchase the leg of lamb ask your meat retailer to remove 4 chops from the leg. These are called sirloin chops, have them cut 3/4 to 1 inch thick which is a good thickness for broiling.This will provide 4 servings for the second meal from the lamb leg.

Suggested Menu No. 2

Broiled Lamb Chops

Broiled Tomato Slices with Mushroom Caps

French Fried Potatoes

Cole Slaw

French Bread -- Butter

Chocolate Chiffon Cake

Beverage

To broil chops adjust broiler so that the meat's top surface is 2 to 3 inches from the heat. Broil about 6 minutes on each side. About 3 minutes before the chops are done place tomato slices and mushroom caps on rack with meat. Rush to the table piping hot

Suggested Menu No. 3

Lamb Noodle Casserole

Buttered Peas      Tomato Slices

Toasted Garlic Bread

Chocolate Brownies a la mode

Beverage

Lamb Noodle Casserole

Cook 2 c. noodles in boiling water water until tender. Brown 1/2 c. chopped onion in 2 T. butter. Add one 10 1/2 oz. can of cream of celery soup and one 3 oz. can mushrooms. Season with 1 t. salt, 1/8 t. pepper and 1/4 t. marjoram. Add 2 c. of cubed left over roast lamb with the noodles and soup mixture. Pour into greased casserole. Arrange 1 c. of cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 25 minutes. Serves 6.

Chocolate Chiffon Cake With Mint Frosting

1 c. plus 2 T. cake flour
1/2 c. sugar
1/2 salt
1 1/2 t baking powder
1/4 c. salad oil
2 egg yolks
1 t. vanilla
1/3 c. cold water
3 squares unsweetened chocolate, melted
1/2 c. chopped nuts
1/4 t. cream of tartar
4 egg whites
1/2 c. sugar

Sift flour, 1/2 c. sugar, salt and baking powder together. Make a well in center and add salad oil, unbeaten egg yolks, vanilla and the 1/3 c. cold water. Beat until smooth. Stir in melted chocolate and chopped nuts. Add cream of tartar to egg whites. Beat until fluffy, add 1/2 c. sugar gradually about 2 T. at a time and continue beating egg whites until they are VERY stiff. Fold into chocolate mixture. Turn into ungreased utility dish 11 3/4 x 7 1/2 inches, bake at 325 degrees for 55 minutes.

Mint Frosting

1 egg white
1/8 t. salt
3/4 c. sugar
3 T. cold water
1 t. corn syrup
1/8 t. peppermint extract or 2 drops oil of peppermint
Few drops of red food coloring

Put egg white, salt, sugar, cold water and corn syrup in upper bowl of double boiler. Beat with egg beater until thoroughly mixed, place over boiling water and beat constantly for 4 or 5 minutes or until frosting will stand in peaks. Remove from heat, add peppermint and red coloring. Beat until thick enough to spread on cake.

May 4, 1955 Cheese Souffle Sandwiches, Walnut Slices, Coffee Crumb Cake

Cheese Souffle Sandwiches

6 slices bread
6 slices cheese
Hot cooked asparagus
3 egg yolks
1/4 c. mayonnaise
1/8 t. salt
Dash pepper
3 egg whites, stiffly beaten

Toast bread on one side. Place slice of cheese on untoasted side; broil until cheese is partially melted. Place 3 or 4 spears of hot asparagus (cooked) on top of each. Beat egg yolks until thick and lemon colored, add mayonnaise, salt and pepper. Fold in egg whites. Pile mixture on top of asparagus. Bake at 350 degrees for 15 minutes or until egg mixture is set. Serves 6.

Walnut Slices

1/2 c. butter
1 c. flour
1/2 c. coconut
1 1/2 c brown sugar
1 c. chopped walnuts
2 T. flour
1/4 t. baking powder
1/2 t. salt
2 eggs
1 t. vanilla

Work butter into flour until smooth. Spread over bottom of 9 x 12 inch pan. Bake at 350 degrees for 12 minutes. Mix remaining ingredients, pour over crust. Bake 350 degrees 20 to 25 minutes longer. When cool spread with icing made of:

1 1/2 c. confectioners sugar
2 T. butter
1 t. lemon juice
3 T. orange juice
1/2 c. chopped walnuts (to sprinkle on top of cookies)

Note: Cookies may be baked in 9 inch square pan, add a few minutes to baking time.

Coffee Crumb Cake

3 c. flour
1 1/2 c. sugar
4 t. baking powder
1 t. salt
1 t. nutmeg
1 t. cinnamon
2/3 c. Fluffo
2 eggs, well beaten
1 1/3 c. cooled coffee
3/4 c. chopped pecans or other nuts

Sift together flour, sugar, baking powder, salt and spices. Cut in Fluffo until mixture is coarse crumbs. Reserve 3/4 c, of this mixture for top of coffee cake. To the rest of the crumbs add beaten eggs and coffee; mix lightly. Pour into well greased cake pan 11 3/4 x 7 1/2 inches. Sprinkle top of cake with remaining crumb mixture and chopped nuts. Bake in moderate oven 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Makes 16 squares.

Note: Put new life in that Spring Salad! Use one of Pfeiffers wonderful Salad Dressings -- Chef's, Royal French, or Danish Blue Cheese. Any one is a taste treat!

April 29, 1955 Fish Fillets Mornay, Glorious Salad, Peach Cake

Fish Fillets Mornay

1 1/2 pounds fish fillets
3/4 t. salt
4 T.butter
4 T. flour
1/2 t. dry mustard
1/4 t. paprika
1 1/2 c. milk
1/2 c. grated Parmesan cheese or 1 c. grated sharp cheese

 Arrange fish fillets in greased baking dish or oven proof platter. Sprinkle with salt. Melt butter, and flour and mustard, stir until well blended, add milk slowly, stir over low heat until mixture thickens. Add cheese, stir until cheese melts. Pour over fish, bake at 450 degrees for 10 minutes until fish flakes with a fork and sauce is bubbly and brown.

Glorious Salad

from Mrs. Mark Baker, Webster, N.Y.

1 pk. lemon jello
1 c. boiling water
1 can crushed pineapple (No. 2)
1/2 pound marshmallows, quartered
1 small bottle maraschino cherries
1 pound cottage cheese

Dissolve jello in boiling water. Cool slightly, add remaining ingredients. Pour inti individual or large mold. Serves 6 to 8.

Peach Cake

(This recipe in Cooking With The Experts)

2 c. flour
3/4 t. baking powder
1/2 t. soda
3/4t. salt
1/2 t. nutmeg
1 c. canned peaches, mached
1/3 c. milk
1/2 t. vanilla
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. chopped nuts
1/8 t. ginger
1/2 t. cloves
1/4 t. cinnamon

Sift flour, baking powder, soda, salt and spices. Cream shortening, add sugar and blend well. Add eggs unbeaten one at a time, beat well. Combine peaches and milk. Add flour mixture alternately with peach mixture. Add nuts and vanilla. Pour into greased and floured 8 x 8 inch pan. Bake at 350 degrees for 1 hour.

April 28, 1955 Another Bravo-60 second Macaroni Casserole, Steve's Favorite Chocolate Cake, Sour Cream Fudge Frosting

Another Bravo-60 second Macaroni Casserole

1 package Bravo 60 Second Macaroni
2 T. Fluffo
1 pound ground beef
1 large onion, chopped
1/2 green pepper, chopped
1 can (8 oz) mushrooms, juice, stems and pieces
1 t. salt
1/4 t. pepper
1/4 t. oregano
1 can condensed tomato soup
1 can (6 oz.) tomato paste
1/3 c. water
1/2 pound sharp cheese, grated

Cook macaroni as directed on package. Brown beef in Fluffo, add onion, green pepper and mushrooms, cook until onion is tender. Add seasonings. Combine soup, tomato paste and water. Place a layer of macaroni in well greased 3 quart casserole, then a layer of meat, cover with sauce and half of the cheese. Repeat ending with cheese on top. Bake at 375 degrees until bubbly and brown, about 30 minutes. Serves 6.

Steve's Favorite Chocolate Cake

2/3 c. Fluffo
1 1/2 c. sugar
3 eggs
2 squares chocolate, unsweetened
2 1/4 c. cake flour
1 t. soda
1 1/4 c. buttermilk
1 t. vanilla

Cream Fluffo and sugar well, add eggs one at a time, unbeaten, and continue beating until very creamy. Add melted and cooled chocolate. Sift flour, soda and salt, add alternately to first mixture with buttermilk combined with vanilla. Mix until smooth. Pour into greased and floured 9-inch layer cake pans. Bake 350 degrees 35 minutes.

Sour Cream Fudge Frosting

2 squares chocolate unsweatened
2 c. sugar
1 c. sour cream
1 t. vanilla
1/8 t. salt

Melt chocolate, add sugar and blend well. Add cream, bringing mixture to boiling point, stirring constantly until sugar is dissolved. Boil without stirring to 230 degrees. Remove from heat, cool WITHOUT STIRRING, until lukewarm. Add vanilla and salt and beat until of spreading consistency. If frosting begins to set too soon, thin with top milk or light cream. This frosting will cover 2 nine inch layers; sides too, if you work quickly. Keps very well, a nice smooth creamy frosting.