April 9, 1956 Paprika Schnitzel, Burnt Sugar Cake, Caramel Icing

Paprika Schnitzel

1 1/2 pounds veal cutlet
3 T. flour
1 t. salt
2 t. paprika
3 T butter
1 T. butter
1 medium onion, chopped
1 4-oz can button mushrooms, sliced
2 T. flour
1 c. milk
1 bay leaf, crumbled
1/2 t. caraway seed
1 c. dairy sour cream

Combine flour, salt and paprika and dredge veal in this. Melt 3 T. butter in large skillet and brown veal. Cook until done. Remove from skillet onto warm serving dish. To drippings in skillet, add 1 T. butter, onion and mushrooms. Brown. Stir in 2 T. flour until well blended and then add milk, bay leaf and caraway seeds. When thickened and hot, add the sour cream and blend. Season with more salt if desired. Serve over the meat.

Burnt Sugar Cake

1 c. sugar
1/2 c. boiling water

Melt sugar in heavy pan over low heat, stirring constantly. Heat until melted to a golden brown syrup. Stir in hot water. Measure 1/4 c. of caramel liquid. Use the rest of caramel liquid for frosting.

1/4 c. caramel liquid
3/4 c. cold water
1/2 c. shortening
1 1/3 c. sugar
3 eggs
2 1/2 c. cake flour
2 1/2 t. baking powder
1 t. salt

Combine caramel liquid and cold water. Set aside. Cream shortening and sugar. Add eggs gradually and continue to beat until light and fluffy. Sift together flour, baking powder and salt. Add alternately with caramel liquid to creamed mixture. Pour into two greased and floured 9" layer pans. Bake at 350 degrees for 35 to 45 minutes. Note: You may bake cake in loaf pan 13 x 9 at 350 degrees for 35 to 45 minutes. Frost with caramel icing.

Caramel Icing

6 T. butter
Remaining caramel liquid from cake plus cream to make 1/2 cup
3 c. confectioners sugar
1/4 t. salt
1 t. vanilla

Heat together butter and caramel liquid with cream. Beat in confectioners sugar, salt and vanilla. Beat until smooth and creamy, spread on cake.

January 31, 1956 Hamburger Scramble, Date and Nut Spice Cake, Carmel Icing

Hamburger Scramble

1/2 pound ground beef
2 tablespoons shortening
4 eggs
1/2 c. chopped pimiento
1/4 c. chopped onion
1 T. salt
1/4 t. pepper

Brown meat in shortening in frying pan. Pour off shortening. Beat eggs, add pimiento, onion, and seasonings. Add egg mixture to meat. Stir occasionally until eggs are firm. 4 servings.

Date and Nut Spice Cake

3/4 c. butter
2 c. brown sugar
3 eggs
3 c. cake flour
1 t. baking powder
3/4 t. baking soda
1/2 t. salt
1 t. nutmeg
1/2 t. cinnamon
1 c. buttermilk
1 t. vinegar combined with buttermilk
1 c. chopped pecans
1 c. dates cut in small pieces and combined with 2 T. flour (extra)

Cream butter and add brown sugar a small amount at a time. Add eggs one at a time and beat well. Add dry ingredients tha have been sifted together alternately with buttermilk and vinegar. Last, add nuts and dates, folding only until blended. Pour batter into two 8 or 9 inch square pans that have been greased and floured. Bake at 350 degrees for about 50 to 60 minutes. When cake is done, allow to stand on cake cooler 10 minutes, then turn out and allow to cool. Ice with Carmel icing.

Note: Since this recipe makes two cakes, why not freeze one for the future? You may frost with carmel icing or leave plain.

Carmel Icing

1/2 c. butter
1 c. brown sugar
1/4 c. milk
1 1/2 c. confectioners sugar

Melt butter, add brown sugar, and allow to boil for 3 to 4 minutes. Add milk and mix well, then add confectioners sugar a small amount at a time, beating continuously for 2 minutes. This icing can be used at once or allowed to cool slightly to a thicker spreading consistency.

Menu Suggestion: For lunch or supper - Hamburger Scramble, Potato Chips, Crisp relishes, Date and Nut Spice Cake with Carmel Icing.

March 25, 1955 Somethings Fishy Flaked Fish Casserole, Jellied Peach-Cheese Ring, Crunchy Top Butter Cake, Quick Carmel Icing

Flaked Fish Casserole

2 egg yolks
2 c. milk
2 T. minute tapioca
1 1/2 t. salt
Dash of pepper
1/2 c. finely-cut celery
1 1/2 t. minced onion
2 c. flaked cooked fish
2 T. chopped parsley
2 egg whites, stiffly beaten
1/2 c. buttered bread crumbs

Mix egg yolks with a small amount of the milk in a sauce pan. Add remaining milk, tapioca, salt, pepper, celery and onion and mix well. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat. Add fish and parsley. Add very gradually to beaten egg whites, folding in thoroughly. Turn into greased 2 quart baking dish. Cover with crumbs. Bake at 350 degrees for 50 min. or until browned. Serves 6.

Jellied Peach-Cheese Ring

1 package cherry flavored gelatin
Dash of salt
1 c. hot water
3/4 c. cold water
1 box quick-frozen sliced peaches
2 T. peach juice
1 1/2 c. DUTCH HOLLOW Whipped Cream Cottage Cheese

Dissolve gelatin and salt in hot water. Add cold water. Defrost and drain peaches. To drained peaches add peach juice. Add 1 c. of the gelatin mixture. Chill until firm. Chill remaining gelatin until slightly thickened. Place in a bowl of ice and water and whip with a rotary egg beater until fluffy and thick. Fold in sieved cottage cheese, mixing well. Turn into 1 1/2 quart ring mold. Chill until firm. Unmold onto salad greens. Spoon the chilled, jellied peaches into the center of the ring. Serves 6-8.

Crunchy Top Butter Cake

Crunch Top:

1/3 c. butter
1/3 c. sugar
1/2 t. cinnamon
1/3 c. fine dry toasted bread crumbs
1/2 c. finely chopped nuts

Combine all ingredients cutting through ingredients with a pastry blender to make a coarse meal. Pour crunch into a 9 inch square pan that has been well greased on bottom with heavy wax paper. Spread evenly. Prepare batter as below:

Batter:
2 c. flour, sifted cake
2 1/4 t. baking powder
1/4 t. salt
1/2 c. butter
1 c. sugar
2 eggs
2/3 c.milk
1 t. vanilla

Sift flour, baking powder and salt together. Cream butter, add sugar, a little at a time and beat well. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk. Add vanilla and beat just until smooth. Pour batter over crunch. Bake at 350 degrees for about 50 minutes. Remove from oven, let stand 5 minutes, then turn out carefully onto cake rack to cool. When cake is cool, drizzle top with Quick Carmel Icing.

Quick Carmel Icing

1 c. brown sugar
1/2 c. rich milk or cream
1 T. butter
1/8 t. salt
1 t. vanilla
About 2 c. sifted confectioners sugar

Combine brown sugar, milk or cream, butter and salt. Stir well and cook until mixture comes to a boil and sugar is dissolved. Test between fingers and do not cook further. Pour into bowl znd let cool about 4 to 5 minutes, add vanilla and enough sugar to make of proper consistency to drizzle or spread. Add 1/4 c. at a time.