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.

February 8, 1955, Bravo Macaroni Squares, Cheese Sauce for Macaroni Squares, Pearl Tapioca Pudding, Meringue

Bravo Macaroni Squares

1 box Bravo 60 second macaroni
1/4 c. butter
1/4 c. flour
1 t. salt
1 1/2 c. milk
1/2 pound sliced frankfurters
3 T. butter
1/4 pound American cheese
Medium sized fresh tomatoes

Cook macaroni according to directions on package. Drain, pour into large bowl. Melt butter, add flour then milk a little at a time. Cook over medium heat until thick, stirring constantly, add salt. Pour sauce over macaroni; mix well. Saute frankfurters in butter for several minutes, add to macaroni with cheese cut into 1/4 inch cubes. Pour into wax paper lined square pan 8 x 8. Let stand at room temperature until cool and firm to touch. About 1/2 hour before serving time remove from pan, cut into 4 or 6 equal portions, place onto well greased baking sheet. Pour 1 T. of cheese sauce (below) over macaroni and place a slice of tomato over sauce, pour more sauce ove tomato. Bake at 400 degrees for 20 to 25 minutes. If not brown after 30 minutes, place under broiler for a few minutes. Wonderful for supper or luncheon. Serves 6.

Cheese Sauce for Macaroni Squares

2 T. Butter
2 T flour
1 c. milk
1/2 t. salt
1 c. cheese (American), grated

Melt butter, add flour, mix well, add milk a litter at a time and cook, stirring constantly until thick and smooth, ad salt and grated cheese. Continue to cook over low heat until cheese is melted.

Tip: Serve these squares with a green vegetable and salad. Serve extra cheese sauce separately. If sauce becomes too thick, thin it down with a little milk.

Pearl Tapioca Pudding

1/2 c. pearl tapioca
3 c. milk
1 1/2 T. butter
1 c. hot milk
2 egg yolks
1/3 c. sugar
1 T. grated lemon rind
1 1/2 GT. lemon juice
1/4 t. salt

Soak pearl tapioca in 3 c. milk for 12 hours. Cook after soaking in double boiler, stirring occasionally, until tapioca is soft. Stir in butter and hot milk. Beat egg yolks slightly, add sugar, lemon rind, juice and salt. Add these ingredients to the tapioca. Place in a greased baking dish. Bake at 325 degrees until pudding is firm, about 1 hour. Stir it once or twice. Cool slightly and if desired cover with a meringue. Bake with meringue at 300 degrees for 15 minutes.

Meringue

2 egg whites
4 T. sugar
1 t. vanilla

Beat egg whites until stiff, add sugar and continue beating until very stiff, add vanilla. Place on pudding and bake as above.

February 7, 1955 Basic Cookery No. 6 Bread Standard White Bread, Whole Wheat Bread

Standard White Bread

1 c. milk
3 T. sugar
2 1/2 t. salt
6 T. shortening
1 c. warm water
1 pkg or cake yeast, active dry or compressed
6 c. flour (about)

Scald milk, stir in sugar, salt and shortening, cool to lukewarm. Measure into bowl 1 c.warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups of the flour and beat until smooth. Stir in additional 3 cups of flour. Turn out onto floured board. Knead until smooth and elastic 8 to 10 minutes. Cover. Let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch down, turn out on board. Divide in half, let rest 15 to 20 minutes. Shape into loaves.  Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft until center is slightly higher than side of pan, about 1 hour. Bake in hot oven at 400 degrees about 50 minutes. Yield: 2 loaves.

Whole Wheat Bread

3/4 c. milk
3 T. sugar
4 t. salt
1/3 c. shortening
1/3 c. molasses
1 1/2 c. warm water
2 packages or cakes yeast active dry or compressed
4 1/2 c. whole wheat flour
2 c. white flour

Scald milk, stir in sugar, salt, shortening and molasses. Cool to lukewarm. Measure into bowl 1 1/2 c. warm water. Sprinkle or crumble yeast into water. Stir until dissolved. Stir in lukewarm milk mixture. Add 1/2 mixture of whole wheat and white flour. Beat until smooth. Stir in remaining flour mixture. Turn dough on lightly floured board. Knead until smooth and elastic. Placed in greased bowl; brush top with soft shortening. Cover. Let rise in place, free from draft, until doubled in bulk, about an hour and 15 minutes. Punch down and turn out on lightly floured board. Divide in half; shape into loaves. Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft, until center is slightly  than edge of pan, about 1 hour. Bake in hot oven 400 degrees F. about 50 minutes. Yield 2 loaves.


Bread Baking tips:

Temperature is important. Yeast is a living plant, too much heat can kill the action of the yeast. For best results dissolve active dry yeast in warm, not hot water, (105 degrees) and compressed yeast in lukewarm water (95 degrees). To test the temperature, drop a little water on the inside of your wrist. Warm, not hot water feels comfortably warm. Lukewarm water feels neither warm nor cold. Be sure milk is lukewarm before adding to the dissolved yeast.

Kneading is important: Kneading is the part of the process of mixing yeast dough during which the rough uneven texture of the dough changes to a smooth elastic ball. You can actually fell this change take place as you work the responsive dough with your hands. Kneading does these things:

1. Helps blend ingredients
2. Improves flavor
3. Develops the gluten which in turn develops good grain and texture

Rising of dough is important: Always grease the surface of the dough and cover bowl with a clean towel. set bowl in a warm place, free from draft until doubled in bulk. To test for double in bulk press two fingers deeply into the dough. If holes remain when fingers are withdrawn the dough has probably doubled in bulk. DOUGHS THAT ARE BUBBLY AND THAT COLLAPSE ARE OVER FERMENTED.

Shaping is important: The dough, ready for shaping, feels warm and is easy to handle. If any flour is needed on board, use it sparingly. After shaping dough is ready for second rising ina warm, cozy spot.

Baking is important. Have oven to temperature before putting bread in oven. Leave space between loaves for heat to circulate. To test for doneness, remove a pan from oven and tip the loaf out of the pan. Tap the bottom or sides of the loaf for a hollow sound.

Care after baking: Cool completely on a rack. The best method for storing is in the food freezer or refrigerator freezing compartment. Properly cooled bread, wrapped airtight in moisture-proof material and stored in the freezer will retain its moisture, remain free from mold and retain its freshness for several weeks. The next best method is in a ventilated breadbox at room temperature.

February 4, 1955 Griddlecakes (Pancakes), Biscuit Tortoni

Griddlecakes (Pancakes)

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

Sift flour; measure, add baking powder, salt and sugar, sift together. Combine egg, milk and melted shortening, pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Bake on a hot griddle. Makes 1 to 1 1/2 dozen cakes. Serve hot with butter and syrup.

Biscuit Tortoni

1 c. macaroon crumbs
3/4 c. top milk or light cream (editor's note: this was before homogenized milk)
1/4 c. sugar
1/8 t. salt
2 egg whites
1 c. heavy cream
1/2 t. vanilla
1/2 t. almond extract

Mix together 3/4 c. of the crumbs, top milk, sugar and salt, let stand 1 hour. Beat egg whites until stiff, beat cream until stiff, combine egg whites and whipped cream. Add this mixture gradually to the macaroon crumb mixture, add vanilla and almond. Pour into individual paper cups and sprinkle with remaining crumbs. Freeze until firm. Serves 6.

homogenized

Homogenized

Homogenized

Homogenized

Homogenized

Homogenized

February 3, 1955 Deep-Fat Fried Chicken (for a crowd), Fritter Batter, Applesauce Cake, Cabbage and Pineapple Salad, Cooked Salad Dressing

Deep-Fat Fried Chicken (for a crowd)

Use frying chicken legs, thighs, and breasts. Dip pieces of chicken in fritter batter. Lower gently into deep fat at 350 degrees, cook 10 minutes until browned. Drain on absorbent paper. Place pieces of chicken on rack in roasting pan. Cover and bake in moderate oven 325 degrees for about 1 hour or until tender. If you are cooking a large amount of chicken spread pieces in large dripping pan, cover with aluminum foil and bake as above.

Fritter Batter

1 c. flour
1/2 t. salt
1 egg slightly beaten
1 c. egg
1 T. shortening

 Sift flour and  salt. Combine beaten egg, milk and shortening; pour into flour mixture, stir until smooth.

Applesauce Cake

1/2 c. shortening
1 1/2 c. sugar
2 eggs
 c. thick applesauce
2 c. flour
1/4 t. salt
1 t. baking powder
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1 c. seeded raisins, chopped
1/2 c. nuts, chopped

Cream shortening and sugar, add eggs and beat well. Add applesauce, then sift dry ingredients. Beat until smooth, fold in raisins and nuts. Pour in batter, bake at 350 degrees for 50 minutes. This cake will remain moist for several days.

Cabbage and Pineapple Salad

2 c. shredded cabbage
1 c. crushed pineapple
Cooked salad dressing
1 T. lemon juice

Shred cabbage, crisp in ice water if necessary, drain well, drain pineapple thoroughly. Combine all ingredients with 1/3 c. of the salad dressing. Top with a dash of paprika. Serves 6.

Cooked Salad Dressing

2 T. flour
1 T. sugar
1 t. dry mustard
1 t. salt
Dash of cayenne
1 c. milk
2 egg yolks
1/3 c. vinegar or lemon juice

Mix flour, sugar, mustard, salt and cayenne in top of double boiler, stir in milk gradually. Cook over boiling water, stirring constantly until thickened. Stir a little of the thickened mixture into the slightly beaten egg yolks; add to the remaining hot mixture and cook over hot water for an additional2 minutes. Stir in vinegar or lemon juice. Chil. Makes 1 1/2 c.

February 2, 1955 Roast Beef with Yorkshire Pudding, Banana Cream Pie

Roast Beef with Yorkshire Pudding

Use beef roast (rib). The size will vary with the number to be serves. Place fat side up on rack in shallow pan. Use no cover and no water. Roast at 325 degrees 35 minutes per pound for rare beef, 40 minutes for medium and 45 for well done.

Yorkshire Pudding

(Yorkshire pudding is a favorite English accompaniment with roast beef. it is a thin batterlike popover baked in the meat drippings, cut into squares and served hot with the roast.)

1 c, flour
1 t. salt
2 eggs
1 c. milk

Combine the flour and salt. Beat eggs well, beat in milk. Combine the milk with flour and combine beating until mixture is smooth. Pour 1/2 c. of the meat drippings from the roasting pan into an 8 x 8 inch pan or you may use 6 large muffin pans. Heat pan in oven. Add pudding batter and bake at 450 degrees for 30 minutes until puffed and brown. The trick in making Yorkshire pudding is to have drippings, pan and oven hot so the batter puffs and gets crusty brown.

 Beef should be removed from the oven while baking the pudding. Put it in a warm place. Internal heat will continue cooking meat and it will be easier to slice.

Banana Cream Pie

1 c. sugar
1 1/2 T. cornstarch
1/2 t. salt
2 1/2 c. milk
3 egg yolks
1 t. vanilla
Sliced bananas
1 c. heavy cream
1 9-inch pie shell, baked

Combine sugar, cornstarch and salt, add milk. Cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in double boiler and cook for about 2 minutes, stirring constantly. Cool, add vanilla. Arrange sliced bananas in baked pie shell, add cream filling. Top with whipped cream.

February 1, 1955 Basic Cookery No. 5 Eggs Puffy Omelet, Scrambled Eggs, Poached Eggs

Puffy Omelet

4 eggs, separated
1/2 t. salt
Pinch of pepper
4 T. milk
1 T. shortening

Beat egg yolks, add seasonings with milk, beat whites until stiff but not dry. Place shortening in skillet; just as soon as shortening has melted reduce heat, be sure bottom and sides of skillet are well greased. Fold stiffly beaten egg whites into yolk mixture. Pour in omelet, spread evenly, cook slowly until omelet is set, omelet should puff up and should be firm on the bottom. Place pan in moderate oven 350 degrees and bake 10 to 12 minutes or until top is dry and does not retain an impression when lightly pressed with the finger. Cut about halfway down, across the center. Slip a narrow spatula under one half, then carefully loosen the omelet, and fold in half without breaking. Serve immediately with or without a sauce or a filling such as creamed chicken and mushrooms, creamed vegetable, jelly or jam, or broiled bacon strips.

Scrambled Eggs

6 eggs
1/2 c. cream
3/4 t. salt
1/8 t. pepper
3 T. butter

Beat eggs slightly; add milk and seasonings. Heat butter in double boiler; add egg mixture; cook over simmering--NOT BOILING--water, stirring frequently until eggs are thick and creamy. Serve at once. Eggs cooked this way have a creamy custardlike texture.

Poached Eggs

For best results eggs for poaching should be very fresh. If the egg whites appear thin and runny add a little vinegar (1 T. to 1 quart water). This helps to coagulate the whites.

Fill a skillet or shallow pan 2/3 full of water; add a dash of salt, bring to boiling point. Reduce heat. Break eggs into a cup before slipping one by one into the water. Water should cover the eggs. Cook eggs slowly below the boiling point. Cook about 3 minutes for soft eggs.