December 31, 1954 More Ideas for Holiday Entertaining Part 5 Turnover a New Leaf, Holiday Eggnog, Chocolate and Lace Cookies

Turnover a New Leaf

Corn Meal Pastry
1 1/2 c. flour
1/2 c. corn meal
1 t. baking powder
1/2 t. salt
1 t. poultry seasoning
1/2 c. shortening
1/2 c. water

Chicken Filling
1 1/2 c. finely chopped cooked chicken
1 t. curry powder
1/4 c. grated Parmesan cheese
3 T. coconut
1/2 c. cream

Sift together flour, corn meal, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Add water, a little at a time, use just enough to hold pastry together. Roll on lightly floured board to 1/8 inch thickness. Cut with leaf shaped cutter or cardboard pattern into 16 leaf shapes. Place half of the leaves on ungreased cookie sheet. Combine all ingredients for filling.

Spread leaves with chicken filling and cover with remaining leaves. Seal edges with a fork. Prick tops. Bake in hot oven 425 degrees 12 to 15 minutes. Slit top of each turnover in several places. With a baster or spoon, fill each turnover with a little warm cream. 8 servings.

Holiday Eggnog

1/4 c. sugar
1/4 t. cinnamon
1/4 t. ginger
1/4 t. cloves
6 well-beaten eggs
2 quarts orange juice, chilled
1/2 c. lemon juice, chilled
1 quart vanilla ice cream
1 quart gingerale, chilled
Nutmeg

Beat sugar and spices into beaten eggs. Stir in chilled orange and lemon juices. Cut ice cream in chunks; put in punch bowl. Pour gingerale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. 20 servings.

Note: Place your punch bowl on holly-trimmed tray; dip this foamy fresh drink into dainty glass cups.

Chocolate and Lace Cookies

3/4 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. sugar
1/4 c. milk
1/4 c. dark corn syrup
1/2 c. melted butter or margarine
1 t. vanilla
1 c. rolled oats
1 c. chopped walnuts
2 dozen candied cherries, halved

Frosting
1 six ounce package semi sweet chocolate bits

Sift together flour, baking powder, salt and sugar. Add milk, syrup, butter and vanilla; beat until smooth. Blend in rolled oats and chopped pecans. Drop by small teaspoons onto greased floured cookie sheets; place a candied cherry half in center of each. Bake at 375 degrees 6 to 8 minutes or until edges are brown and bubbly. Cool about one minute; remove carefully with a spatula from cookie sheets, cool thoroughly. Melt chocolate over hot water. Spread underside of cookies with melted chocolate. Chill. Makes 4 dozen cookies.

This brings to close our holiday suggestions and recipes for another year. We'll be back Monday with recipes for everyday living. Happy New Year everyone. May rich blessings and happiness come to you and yours in 1955.

December 30, 1954 More Ideas for Holiday Entertaining Part 4 Chicken Tetrazzini, Champagne Salad, Garlic Bread

Midnight Specials for New Years Eve

Chicken Tetrazzini

Champagne Salad     Garlic Bread

Pound Cake or Christmas Cookies

Coffee

Chicken Tetrazzini

3 pound frying or roasting chicken
2 c. hot water
1/4 c. Bravo noodles (broad)
1 t. salt
2 T. melted butter
2 T. grated Parmesan cheese
1/2 pound sliced mushrooms
3 T. butter
1/2 t. salt
Dash of pepper
Sliver of garlic
Additional salt, pepper, cheese
Tetrazzini Sauce

Steam chicken in 2 c. hot water about 1 hour or until tender. Let stand until cool enough to handle. Remove stock for sauce. Remove meat from bone, cut chicken into thin slices about 2 inches long. Cook noodles in boiling unsalted water for about 10 minutes, or until crisply tender but not too soft. Pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and season with 1 t. salt, 2 T. melted butter, 2 T. parmesan cheese and 1 c. of the Tetrazzini sauce. Saute mushrooms in melted butter, for 5 minutes. Season with 1/2 t. salt, pepper, and sliver of garlic, continue to cook for several minutes. Pour and spread noodle mixture into a flat, buttered baking dish. Over noodles place the sauteed mushrooms, pour a little of the Tetrazzini sauce over the mushrooms, then cover with the thinly sliced chicken, sprinkle op with1/4 c. grated parmesan cheese. Bake 350 degrees for 30 minutes, then broil about 5 minutes until golden brown. Serve hot. Serves 6.

Tetrazzini Sauce

1/4 c. melted butter
1/3 c. flour
2 c. coffee cream
1 c. chicken stock
1 1/2 t. salt
2 T. sauterne wine

Blend flour into melted butter, gradually add cream and chicken stock, stirring constantly. Cook until thick and smooth, about 5 minutes. Add salt and sauterne towards the end. Serves 6.

Champagne Salad

2 packages lemon gelatine
1 pint gingerale
Whipped cream dressing

Dissolve gelatine in 2 cups boiling water. Grease an 8 x 8 pan with PLANTERS PEANUT OIL. Pour the gelatine mixture into the pan. When geletine has cooled and just before it begine to thicken add the ice cold gingerale. (THIS STEP IS VERY IMPORTANT.) The gingerale will foam over the mixture. Allow to congeal. Cut in squares, serve with Whipped Cream Dressing. Serves 8.

Whipped Cream Dressing

2 c. stiffly whipped cream
1 c. mayonnaise

Fold mayonnaise into whipped cream.

Garlic Bread

1 loaf French bread
1 clove garlic
1/3 c. butter

Slice bread, but not through the bottom crust. Crush garlic in saucepan, add butter and heat slowly. Remove the garlic.Brush the slices (tops and sides) of bread lightly with garlic butter. Set loaf on cookie sheet. Bake at 350 degrees for 20 minutes.

December 29, 1954 More Ideas for Holiday Entertaining Part 3 Orange Blossom Punch, Ideas for the Hors d'oeuvre Tray, Ham Canapes, A Man's Favorite, Stuffed Olive Pinwheels, Hot Crabmeat Canapes, Tuna Fish Cones

Orange Blossom Punch

6 c. orange juice
1 c. lemon juice
4 c. water or gingerale
1/2 c. maraschino cherry juice
1/2 c. sugar

Combine ingredients and add ice cubes or large block of ice and citrus fruit garnishes. Makes 25-30 punch cup servings.

Treat: Add 2 quarts lemon or orange sherbert to punch bowl just before serving. Looks beautiful, tastes wonderful.

Ideas for the Hors d'oeuvre Tray

Cheese Puffs

1/2 c. water
1/4 t. salt
1 1/2 T. butter
1/4 lb. swiss cheese grated
2/3 c. flour
3 eggs

Heat water; salt and butter in sauce pan.Add cheese gradually, keeping the temperature low, stir until cheese is melted and mixture is creamy. add flour and stir vigorously until dough forms a ball. Remove from heat, add eggs one at a time, beating well after each addition. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 20 to 25 minutes at 400 degrees. Makes 30 puffs. Delicious plain or serve filled with chicken or fish salad.

Ham Canapes

1/4 pound processed chesses, grated
1/4 c. deviled ham spread
2 T. cornstarch
1/4 t. monosodium glutamate
6 T. flour
1/4 t. Worcestershire sauce

Mix all ingredients thoroughly. Pinch off bits and shape into balls 1/2 in diameter. Put in an ungreased cookie sheet and flatten with fork dipped in flour to make about 1 1/2 inches in diameter. Cover with waxed paper. Chill for 1 hour. Bake 400 degrees for 10 minutes. Makes 20 to 24 small canapes.

A Man's Favorite

Cut sliced bread into rounds or ovals. Spread with butter and a little mustard.Cover thickly with mashed liver sausage to which a little grated onion has been added. Place under broiler for several minutes until hot and puffy. Decorate with a slice of stuffed olive just before serving.

Stuffed Olive Pinwheels

Remove all crusts from unsliced loaf of bread; slice lengthwise about 1/3 inch thick. Flatten with rolling pin, spread with Old cheddar cheese that has been combined with cream cheese (1/3 cheddar and 2/3 cream cheese). Add a little green coloring, beat until creamy. Cheese should be at room temperature for easy creaming. Place 3 or 4 stuffed olives on small end of bread. Roll tightly to form a pinwheel. Wrap tightly in wax paper, cover with wet towel and chill for 4 to 5 hours or longer if desired. Slice crosswise in about 1/2 inch slices when ready to serve.

Hot Crabmeat Canapes

1c. crabmeat
1/2 can (2/3 c.) cream of mushroom soup
1 T. pimiento, chopped fine
1 T. green pepper, chopped fine
1/4 t. salt
Dash of cayenne pepper
3 dozen bread rounds or crackers
Buttered crumbs

Drain crab meat and remove shell tissue. Heat in soup. Add pimiento, green pepper, salt and cayenne pepper. Toss crackers or bread rounds on one side; spread crab meat mixture on untoasted side; sprinkle with bread crumbs. Heat under broiler until lightly browned. Serve hot.

Tuna Fish Cones

2 c. tuna fish
2 T. butter
1 T. flour
1/3 c. milk
1/2 t. salt
1/8 t. pepper
1 t. grated onion
1 egg, beaten

Mix tune fish, reserving oil. Shred finely. Heat 1 T. of the tuna oil in saucepan. Mix in flour, stirring until smooth; add salt, pepper, and grated onion. Return to heat and cook until thick and smooth, stirring constantly. Add beaten egg and tune fish; chill in refrigerator until firm. Shape into small balls the size of marbles; pinch one end to form a cone, roll in flour. Fry in deep fat 375 degrees about 30 seconds until browned. Insert a toothpick in each cone. Makes 3 dozen. Serve with cocktail sauce.

Cocktail Sauce

3/4 c. ketchup
1 1/2 T. lemon juice
1 T. Worcestershire sauce
Few drops of tabasco sauce
1 T. horseradish
1/3 t. salt
1 t, grated onion

Combine all ingredients, chill thoroughly.

December 28, 1954 More Ideas for Holiday Entertaining Part 2 Planters Brownies, Chocolate Icing

Planters Brownies

3/4 c. flour
1/2 t. baking powder
3/4 t. salt
2 eggs
1 c. sugar
1/3 c. PLANTERS PEANUT OIL
2 squares chocolate
1 t. vanilla
1/2 c. coarsely chopped PLANTERS PEANUTS

Sift flour with baking powder and salt. Beat eggs, add sugar gradually, beating well. Combine melted chocolate and Planters Peanut Oil, add to first mixture and blend well. Stir in peanuts. Oil 8 x 8 x 2 baking pan. Pour in batter, spread evenly. Bake at 350 degrees for 35 minutes. Cool in pan on cake rack. Spread with chocolate icing and decorate with chopped peanuts. Makes 16 brownies.

Chocolate Icing

Melt over hot water 1 T. butter and 1 square chocolate. Blend in 2 T. hot milk, dash of salt and 1 c. confectioners sugar. Beat until smooth. Spread quickly.

New Orleans Shrimp Salad

from: Mrs. Fred Zimmer, Rochester, N. Y.

(Wonderful for Sunday night suppers, New Year's buffet)

1/2 c. uncooked rice
1 4 1/2 oz can shrimp
1/2 green pepper
1 small onion
1 c. cauliflower sections
6 stuffed olives
juice of 1 lemon
Salt to taste
dash of pepper
dash of tabasco
1/4 c. maayonnaise

Cook rice until tender, drain and cool. Drain and cut shrimps in half, chop green pepper and onion fine. Separate cauliflower in tiny sections and cut olives in slices. Mix shrimp, rice, vegetables and lemon juice together. Add remaining seasonings and mayonnaise and stir carefully. Serve with crisp greens. Serves 4.

December 27, 1954 More Ideas for Holiday Entertaining Part 1 Santa Claus Cakes, Bonbon Puffs, Snowball Pudding

Santa Claus Cakes

(This name implies a Christmas Cookie but it will be a favorite at any season of the year. Hope you will try it.)

3 eggs
1 t. vanilla
3/4 c. flour
1 t. baking powder
1 c. sugar
1 c. walnuts
1 pound dates (cut into pieces)

Beat eggs lightly, add vanilla. Sift flour baking powder and sugar together. Mix well with dates and nuts. Mix eggs with dry ingredients. Spread 1/2 inch thick on a well greased baking sheet. (Jelly roll pan is just about right.) Bake at 350 degrees for 35 minutes. Cut while warm into small bars and roll into granulated sugar. Makes 48 bars.

Bonbon Puffs

2 c. boiling water
1/2 c. butter
1 c. flour
4 eggs

Editor's note. There is damage on the original, and it is impossible to see how much boiling water is called for, 2 cups is an estimate.

When water is at a rolling boil, add butter and stir to dissolve. Add flour all at once, stir vigorously. Cook until mixture forms a ball in the center of the pan. Cool slightly. Add the eggs, one at a time, beating well after each addition. Shape by using 2 teaspoons and dropping about 1/3 of a teaspoonful onto well greased baking sheet. Bake 20 minutes at 375 degrees. Cool, cut in half with sharp knife. Fill with one of the following fillings:

4 c. sifted confectioners sugar
1/2 c. melted butter
1/2 to 3/4 c. very stiffly whipped cream

1. 1 sq. melted chocolate
2. Green coloring and mint flavoring
3. Red coloring and wintergreen flavoring
4. Yellow coloring and lemon extract

Mix sugar and butter, add 1/2 c.of cream and beat together until very smooth, light and fluffy, add the cream if necessary. Mixture should hold its shape. The longer you beat this mixture the lighter and fluffier the filling. Divide the mixture into 4 parts. Add flavoring and coloring as listed above. Beat well to retain the whipped cream consistency. Fill the halved puffs with the various fillings. Use a pastry tube; No. 30 is a good one. The use of the tube is desirable but you may do so with a small spoon if need be.  Place the filled puffs in the refrigerator for 2 hours before serving. Yield: 60 tiny puffs.

Snowball Pudding

(This is as simple as old fashioned floating island, glamorous as a Holiday desert. It has a french chef's cooking secret to give it its satin-smooth, cloud like lightness. It's best made hours ahead of serving. Serve it in a large bowl or in your prettiest desert dishes. Wonderful to serve at the end of a hearty meal, or as the dessert of your buffet spread.)

3 T. sugar
1 quart milk
6 egg whites
1 1/2 t. cream of tartar
1/4 t. salt
1 c. cup powdered sugar (fine granulated)
5 egg yolks
1 t. vanilla
red maraschino cherries
green maraschino cherries

Stretch over top of pan, 13 x 9 x 2; tie on tightly, pulling towel taught. Set aside. Dissolve 3 T. sugar in milk in large frying pan; heat milk to scalding over LOW HEAT; remove from heat. While milk heats beat egg whites with cream of tartar and salt until foamy; add sugar, 1 tablespoon at a time, beating well after each addition to dissolve sugar completely. Continue beating until meringue forms stiff peaks. Shape into balls with large ice-cream scoop or spoon meringue into lightly oiled round-bottom teacup; loosen around the edge with small spatula; drop onto hot milk, poach 5 minutes. Remove balls from milk with perforated pancake turner or spoon; carefully to tea towel spread over baking pan; chill. Strain milk through fine sieve into bowl. Beat egg yolks well in medium-sized sauce pan; gradually stir in milk mixture. Cook over very low heat, stirring until mixture begins to coat a metal spoon; remove from heat, add vanilla; chill custard until serving time. TO SERVE: Place custard in a large bowl, or divide among individual serving dishes; top with meringue balls; decorate each with a "holly sprig" of thinly sliced red and green maraschino cherries. Makes 8 servings.

December 17, 1954 More Christmas Delights Part 5 Santa's Candy Sleigh, Molasses Coconut Bars, Stuffed Dates

Santa's Candy Sleigh

1 c. sugar
1/2 c. water
1 t. vinegar
2 T. light corn syrup
1/2 t. salt
1 T. butter
5 c. puffed rice cereal
2 candy canes

Combine sugar, water, vinegar, corn syrup and salt. Cook to very hard ball stage (265 degrees). Remove from heat, add butter. Pour (save a little to stick on candy-cane runners) over puffed-rice cereal. Toss quickly. Turn onto wax paper laid over a cardboard rectangle 7 1/2 x 4 1/2 inches for a guide. Quickly shape rice with greased hands into 7 1/2 x 4 1/2 inch rectangle. Hollow out inside build up back and sides to make sleigh. Brush candy canes with remainder of cooked syrup (heat it up a little) and place under sleigh for runners. Hold in place until dry. Fill with gaily wrapped small packages, buy a santa to perch on top of the sleigh.

Molasses Coconut Bars

1 c. sugar
1/4 c. corn syrup
1/2 c. Brer Rabbit molasses
1/4 c hot water
2 T. butter
1/4 t. salt
3 c. macaroon coconut (medium cut)

In a 2 quart saucepan combine all ingredients except coconut. Stir until sugar is dissolved and mixture begins to boil. Cook to 240 degrees, stir occasionally toward end and lower heat to prevent scorching. Remove from heat, leave thermometer in syrupuntil it drops to about 150 degrees F. Add coconut. Beat until well blended and compact but still glossy. Place on buttered marble slab, enamel top table or cookie sheet. Let stand until candy is cold and does not stick to hand. With rolling pin, roll to about 1/4 inch thickness. Cut into desired bars or shapes. Wrap into wax paper to keep fresh and moist.

Stuffed Dates

1 T. butter
2 1/4 c. confectioners sugar
2 T. orange juice
Gum Drops
Dates

Cream butter with sifted sugar. Add orange juice. Form into pencil like rolls. Slice and stuff pitted dates. Top with a thin slice from a jelly string.

December 16, 1954 More Christmas Delights Part 4 Cream-Nut Carmels, Holiday Delight, Almond Butter Crunch

Cream-Nut Carmels

2 c. sugar
1.c light corn syrup
2 c. warm medium cream
1/3 c. butter
1/2 t. salt
1 t. vanilla
1/2 c. pecan or walnut pieces

Combine in a 4 quart saucepan sugar, corn syrup and 1 c. of the cream, cook for about 10 minutes, add remaining cream and cook for about 5 minutes. Have heat medium. Add butter a little at a time, cook to 242 degrees, stirring occasionally near the end of cooking time. Add salt and vanilla. Let stand 10 minutes, add nuts a few at a time. Pour into well buttered 8 inch square pan and let stand in a cool place until firm enough to cut. (If you place them in refrigerator be careful not to get caramel too cold, if this happens let stand at room temperature until you can cut the candy.) Wrap individually to prevent spreading. Makes about 2 pounds caramel.

Holiday Delight

2 c. sugar
1.c white corn syrup
1 1/2 c. coffee cream
1/2 pound brazil nuts, cut into pieces
1/2 pound whole pecans
1/2 pound walnuts, broken
1/2 pound cherries, candied cut into two
1/2 pound candied pineapple cut into chunks
1 1/2 t. vanilla

 Cook sugar, corn syrup and coffee cream together to soft ball stage (234 degrees). Remove from heat, do not wait for it to cool but begin beating at once. You will notice it begins to thicken and change color. Add 1 1/2 t. vanilla and beat in. Have ready nuts and fruits, add slowly to cooked mixture. Mixture will be thick and sticky. Pack into well buttered paper lined pan. A jelly roll pan is just about right (16 x 11 x 1 inch). Place in refrigerator to chill. After a few hours you will notice the sticky syrup has become firm and is almost white in color. Slice after 24 hours. Will keep for months.

Almond Butter Crunch

1/2 c. blanched almonds
3/4 c. butter
1 c. sugar
1/4 c. water
1 T. corn syrup

Arrange almonds on baking sheet and bake in slow oven 325 degrees until lightly browned, about 10 minutes. Chop and sprinkle half of in greased pan about 8 x 8. Reserve rest of nuts to sprinkle over top. Melt butter, add sugar, water and corn syrup. Cook to 290 degrees, stirring occasionally. Remove from heat, pour over nuts. Sprinkle rest of nuts over top. When cold cut or break into pieces.