January 4, 1956 Roast Beef (Rolled Beef Rump), Dumplings, Winter Salad, Graham Cracker Cake, Seafoam Frosting

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Roast Beef  -- Baking Powder Dumplings

Winter Salad     Broccoli

Graham Cracker Cake

Roast Beef (Rolled Beef Rump)

3 to 4 pound rolled beef rump pot roast
3 T. shortening
Salt
Pepper
1/4 c. water

Brown meat on all sides in shortening. Season. Add water. Cover tightly and simmer 2 1/2 to 3 hours or until tender. Add small amounts of water from time to time if needed. 6 to 8 servings.

Dumplings

2 c. flour
 1 T. baking powder
1 t. salt
1 c. milk
2 T. chopped parsley

Sift flour, baking powder and salt. Add milk and parsley and stir only until smooth. Drop by teaspoonfuls on top of cooking liquid. Cover tightly and steam 15 minutes. 6 servings.

Winter Salad

For a "pretty-as-a picture" salad serve individual molded vegetable salads in lettuce cups. Cabbage, slivers of carrot and onion, plus slices of radish combined in lime gelatin make a festive appearance.

Graham Cracker Cake

"A Request"

1/2 c. shortening
1 c. sugar
3 egg yolks
2 c. graham cracker crumbs
2 T. flour
1/4 c. salt
2 t. baking powder
1 c. milk
1 c. chopped nuts
3 egg whites, stiffly beaten

Cream shortening and sugar thoroughly; add egg yolks and beat until fluffy; mix graham crackers with sifted flour, salt and baking powder; add alternately with milk, fold in nut meats and egg whites. Bake in 2 greased and floured 8" layer cake pans. Bake at 350 degrees for 30 to 35 minutes. Frost with Sea Foam Frosting.

Seafoam Frosting

1 1/2 c. brown sugar
1/2 c. water
3 egg whites
1 t. vanilla

Cook sugar and water to soft ball stage, 236 degrees. Gradually add to stiffly beaten egg whites. Beat until mixture forms peaks.

January 5, 1955 Stewed Chicken with Dumplings, Old Fashioned Soft Molasses Cookies

Stewed Chicken with Dumplings

4-5 pound plump hen, cut into serving size pieces
3 c. boiling water
2 t. salt
Dumplings

Cover chicken with boiling water, add salt. Simmer for 1 1/2 to 3 hours until chicken is tender. Just before serving, drop dumplings by teaspoonfuls onto the boiling broth, leave chicken in to help hold the dumplings in place. Cover lightly. Cook 12 minutes

Dumplings For Stews

1 1/2 c. flour
2 t. baking powder
3/4 t. salt
3/4 c. milk

Sift dry ingredients together. Add milk, stir only until well blended.

Trudy's Tips:

1. For an interesting vatiation, add 3 or 4 T. finely chopped parsley or chives to the sifted dry ingredients.
2. Dip your spoon first into the stew mixture then in dumpling batter. This will make the batter slide easily off the spoon.
3. DO NOT PEEK WHILE DUMPLINGS ARE COOKING. Serve at once Don't make dumplings if you aren't sure if the family will be on time for dinner.

Old Fashioned Soft Molasses Cookies

4 1/2 c. flour
 2 t. ginger
2 t. cinnamon
1/2 t. salt
3 t. baking soda
1 c, shortening
1 c. sugar
1 egg
1 c. Brer Rabbit molasses
1 c. cold coffee or water

Sift flour with sugar, cinnamon, salt and soda. Cream shortening and sugar, add egg and mix well. Stir in molasses. Add sifted dry ingredients alternately with flour mixture. Drop by teaspoonfuls on lightly greased baking sheets. Bake 425 degrees about 10 minutes. Yield 4 to 5 dozen.

Trudy's Tip: These cookies should be stored in a tightly covered cookie jar, and a few slices of bread should be placed with them to keep them soft.