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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..10601b7 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65379 (https://www.gutenberg.org/ebooks/65379) diff --git a/old/65379-0.txt b/old/65379-0.txt deleted file mode 100644 index 9972645..0000000 --- a/old/65379-0.txt +++ /dev/null @@ -1,2088 +0,0 @@ -The Project Gutenberg eBook of Selections from Aunt Sammy's Radio Recipes -and USDA Favorites, by Science and Education Administration - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Selections from Aunt Sammy's Radio Recipes and USDA Favorites - -Author: Science and Education Administration - -Release Date: May 18, 2021 [eBook #65379] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK SELECTIONS FROM AUNT SAMMY'S RADIO -RECIPES AND USDA FAVORITES *** - - - - - SELECTIONS FROM - AUNT SAMMY’S RADIO RECIPES - AND USDA FAVORITES - - - UNITED STATES DEPARTMENT OF AGRICULTURE - SCIENCE AND EDUCATION ADMINISTRATION - HOME AND GARDEN BULLETIN NO. 215 - - Issued August, 1976 - - Prepared by - Consumer and Food Economics Institute - Science and Education Administration - - For sale by the Superintendent of Documents, U.S. Government Printing - Office - Washington, D.C. 20402 - - Stock Number 001-000-03523-1 - - -Aunt Sammy came to life with the first radio broadcast of “Housekeeper’s -Chat” on October 4, 1926. The character of Aunt Sammy—wife of Uncle -Sam—was created by the USDA Bureau of Home Economics and the Radio -Service. Many women across the country played the part as they spoke -into the microphones of local radio stations. - -The highlights of Aunt Sammy’s show were the menus and recipes, but Aunt -Sammy also talked about clothing, furniture, appliances, and other -family and household matters. Aunt Sammy wasn’t just a homebody, -however. She commented on world affairs, reported the latest fads, and -told jokes. The talk moved easily from one subject to another, always -natural and entertaining as well as informative. - -Aunt Sammy soon became popular. By the end of the first year her program -was carried by 43 radio stations. By 1932, 194 stations were -broadcasting Aunt Sammy’s show. A number of the stations were -broadcasting the show five times a week. - -Many listeners wrote for copies of the recipes, and the Bureau of Home -Economics answered these requests with weekly mimeographed sheets. In -1927 the most popular recipes were assembled into a pamphlet. The demand -was so great that it had to be reprinted after only a month. “Aunt -Sammy’s Radio Recipes” was revised and enlarged three times between 1927 -and 1931. In 1932 it became the first cookbook published in braille. - -Aunt Sammy faded out during the Great Depression. After 1934 the name -Aunt Sammy was no longer used. The radio show became drier and more -factual and was renamed “Homemaker Chats.” In 1946 it was discontinued. - -Today, consumers are still looking to USDA for information on how to -make the best use of the food available to them. A research program in -the Consumer and Food Economics Institute of the Science and Education -Administration provides the basis for numerous laboratory-tested -recipes. - -Current recipes emphasize time-saving techniques, moneysaving -ingredients, and good nutrition. Taste panels are used to evaluate new -recipes. - - [Illustration: Ruth Van Deman, one of the authors of the original - “Aunt Sammy’s Radio Recipes.” Fannie Walker Yeatman was the other - author.] - -Research has provided a group of publications for the consumer on -specific foods such as fruits, vegetables, eggs, beef, poultry, cheese, -milk, and soybeans. The series is designed to give information about -buying, storing, and using specific commodities. These and other -publications help consumers use a wide variety of foods to obtain -nutritious, appetizing, and economical meals. - -Providing directions for home canning and freezing is another service of -the Consumer and Food Economics Institute. Publications give safe -procedures for preserving fruits, vegetables, meats, and poultry. Many -thousands of these publications have been distributed to consumers, and -the procedures have been widely used by others who make recommendations -to the public about food preservation. Still other publications tell how -to store food properly for maximum quality and safety. - -This 50th anniversary recipe collection includes recipes from current -publications and a selection of recipes from the first edition of “Aunt -Sammy’s Radio Recipes.” All of these recipes have been retested in the -laboratory and found acceptable by taste panels. - - - - - RECIPES FROM THE 1920’s ... - - - - - Soups - - - Onion Soup Au Gratin - - 3 cups meat broth. - 6 medium-sized onions, chopped. - ½ teaspoon salt. - 4 tablespoons flour. - 2 tablespoons cold water. - Pepper. - Toast. - Parmesan cheese. - -Cook the chopped onions in a small amount of water until tender. Add 2 -tablespoons of fat from the meat broth or the same quantity of butter -and let the onions cook down in this until they are yellow. Mix them -with the meat broth and salt and thicken with the flour and cold water -which have been blended. Cook for a few minutes. Season with pepper as -desired. Pour the soup into bowls or soup plates, place on top a round -or slice of toasted bread, and sprinkle grated cheese over the bread and -soup. Serve at once. - - - Milk-Vegetable Soups - -Milk-vegetable soups are made from cooked vegetables (chopped or sliced) -and milk slightly thickened. The vegetables may be asparagus, peas, -beans of various kinds, celery, potatoes, turnips, carrots, spinach, -onions, corn, cabbage, or almost any other vegetable. Some of these are -good in combination, such as potatoes and onions, potatoes and turnips, -turnips and carrots. - - 2 cups milk. - 1 tablespoon flour or less. - 1 tablespoon butter. - Salt. - ⅔ cup cooked vegetables, finely chopped, mashed or strained. - -Thicken the milk with the flour as for white sauce. Add the other -ingredients. If the vegetable is starchy, use less flour or thin the -soup with milk. The vegetables should be finely chopped, mashed, or -strained, so that they will blend well with the thickened milk. - - - - - Main Dishes - - - Shepherd’s Pie - -Grease a 2-quart baking dish and cover the sides with a thin layer of -seasoned mashed potato. Use about 2½ cups potato. Fill the center with -about 4½ cups well-seasoned, slightly thickened stew, creamed chicken, -or creamed fish. There should be no potatoes in the stew. Cover the top -with 1 cup mashed potato and bake in a hot oven (400°F.) until the pie -is hot through and slightly browned on top. - -NOTE: The recipe for Beef Stew on page 13 may be used. - - - Fricasseed Chicken with Dumplings - -Cut chicken into pieces for serving. Roll each piece in flour and brown -in hot fat. Browning the chicken before cooking it helps retain and -develop the flavor. After the pieces are browned, simmer until tender in -enough water to cover. When it is done, take the chicken out and cook -dumplings in the gravy. Serve the chicken in the center of a platter -with the dumplings around the edge. Pour the gravy over the chicken. - - - Dumplings - - 1 cup flour. - 2½ teaspoons baking powder. - ½ teaspoon salt. - 1 egg. - ⅓ cup milk. - -Sift the flour, baking powder and salt together. Beat the egg well, add -the milk, and mix with the dry ingredients. Drop by small spoonfuls into -the chicken gravy. Cover tightly and cook for 15 minutes. The top must -not be removed while the dumplings are cooking. If the steam escapes, -the dumplings will not be light. - - - Baked Cheese and Macaroni - - 2 cups macaroni or spaghetti, broken in small pieces. - 4 tablespoons flour. - 4 tablespoons butter. - 2 cups milk. - ¾ pound American cheese. - 1 teaspoon salt. - Butter. - Soft bread crumbs. - -Cook the macaroni or spaghetti in 2 quarts of boiling salted water until -tender. Drain. Make a sauce with the flour, butter, milk, and salt. -Grate or cut the cheese into the sauce, reserving a little to grate over -the top of the dish. - -Place the macaroni in a buttered baking dish, in alternate layers with -the cheese sauce. Scatter the extra grated cheese over the top with -buttered bread crumbs. Bake in a moderate oven (350°F.) until the sauce -and macaroni are hot through and the crumbs are brown. - - - Smothered Ham with Sweetpotatoes - - 1 slice of smoked ham, cut into sizes for serving. - 3 cups raw, sliced sweetpotatoes. - 1 tablespoon butter or ham drippings. - 2 tablespoons sugar. - 1 cup hot water. - -Brown the ham lightly on both sides and arrange it to cover the bottom -of a baking dish. Spread the sliced sweetpotatoes over the ham. Sprinkle -with sugar. Add the hot water and fat. Cover the dish and bake slowly at -350°F. (moderate oven) until the ham is tender. Baste the potatoes -occasionally with the liquid. Brown the top well. - - - Creamed Oysters - - 1 quart oysters. - 2½ cups milk and oyster liquor. - ½ cup butter. - ½ cup flour. - 1 teaspoon salt. - ⅛ teaspoon pepper. - ¼ teaspoon onion juice, if desired. - -Cook the oysters in their liquor until the edges begin to curl. Do not -let them cook too long or they will be tough. Strain off the liquor. To -about 1 cup of this liquor, add enough milk to make 2½ cups. Melt the -butter and add the flour, stirring until blended. Add the liquid. Cook -for 5 or 10 minutes to do away with the starchy flavor of the flour. Add -the oysters and seasoning and serve at once in patty shells or on toast. -If creamed oysters stand, the sauce becomes thin. - - - - - Vegetables - - - Harvard Beets - - 6 medium-sized beets. - ½ cup sugar. - ½ tablespoon cornstarch. - ½ cup vinegar. - 2 tablespoons butter. - -Wash beets, cook in boiling water until tender, remove the skins, and -cut the beets into thin slices or cubes. Mix the sugar and cornstarch. -Add the vinegar, and let the sauce boil for 5 minutes, stirring -constantly. Just as the sauce is taken from the fire add the butter. -Pour sauce over beets. Let them stand on the back of the stove for a few -minutes so that the beets may absorb the sweet-sour flavor of the sauce. - - - Baked Cucumbers - - 3 good-sized cucumbers. - ¾ cup fine dry breadcrumbs. - 3 tablespoons butter. - ½ teaspoon salt. - 1½ tablespoons chopped onion. - 1½ teaspoons finely chopped parsley. - 1 tablespoon chopped celery. - 1 cup tomatoes cut in pieces. - -Wash cucumbers and cut in half lengthwise. Scoop out as much as possible -of the pulp without breaking the skin. Brown the onion in the fat, add -other ingredients mixed with the cucumber pulp. Stir constantly, and -cook five minutes, or until dry. Place the filling in the cucumber -shells and bake until the shells are soft and the mixture is brown on -top. - - - Browned Parsnips - -Scrub parsnips clean, drop into boiling, lightly salted water, and cook -for 15 to 30 minutes or until tender. Drain, scrape off the skin, split -lengthwise, and pull out the stringy cores. Dip the pieces in flour and -fry in fat until golden brown. - - - Corn Fritters - - 1 cup liquid, either juice from canned corn or milk, or the two mixed. - 1 cup drained canned corn. - 1¾ cups sifted cake flour - 1 tablespoon melted fat. - 1 egg. - 2 teaspoons baking powder. - ¾ teaspoon salt. - -Mix the flour, baking powder, and salt. Mix the juice from the canned -corn or milk, or whatever liquid is used, the egg after it has been -beaten slightly, and the canned corn. Stir this liquid mixture gradually -into the dry ingredients. Add the melted fat. If the corn is very moist, -even after the liquid has been drained from it, more flour may be -needed. - -Fry the corn fritters in deep fat, or if preferred, in a skillet in -shallow fat. In either case, drop the mixture by spoonfuls into the fat -and fry rather slowly. The fritters need time to cook through to the -center before the outside becomes too brown. Drain the fritters on -absorbent paper and serve hot. - - - Scalloped Onions and Peanuts - - 6 medium-sized onions. - ½ cup peanuts, ground. - 1 cup thin white sauce, made with 1 tablespoon flour, 1 tablespoon - butter, and 1 cup milk. - -Cook the skinned onions in boiling water until tender. Drain and slice -with a sharp knife. Place the onions in layers in a greased baking dish, -cover each layer with the cream sauce and the peanuts, and continue -until all ingredients are used. Cover the top with buttered crumbs and -bake in a moderate oven (350°F.) until golden brown. Serve from the -baking dish. - - - - - Fruits - - - Fried Apples and Bacon - -Select about six good tart apples. Peel them. Cut them in 1-inch cubes. -Fry the bacon in a heavy skillet. As soon as the slices of bacon are -crisp, remove and drain them on clean brown paper and keep in a warm -place. Leave about one-fourth cup bacon fat in the skillet and fill it -with apples. Sprinkle on 3 tablespoons of sugar. Apples fried this way -require a little more sugar than ordinary fried apples. Cover the -apples. Cook slowly until tender. Then remove the cover and turn apples -gently, so the pieces will keep their shape. Let them brown lightly. -They are then almost transparent. Place them on a hot platter, and -surround them with the crisp bacon. - - - Scalloped Apples - -Pare, core, and slice tart apples, preferably those of a kind that will -hold their shape when cooked. Place a layer of the sliced apples in a -baking dish, sprinkle with sugar, dot with butter, or pour on a little -melted butter. Put in another layer of apples and keep on until the dish -is heaping full. Press the apples down and put in as many as possible. -Cover the dish and cook the apples slowly for 1 to 1½ hours in a 300°F. -(slow) oven. Fifteen minutes before the apples are to be served, remove -the cover and spread buttered bread crumbs over the top. Return to the -oven and let the crumbs become golden brown and crisp. The apples -themselves will be in whole pieces and almost transparent. Some kinds -will be pink in color. Scalloped apples are good served hot with main -course of dinner or supper. - - - - - Salads - - - Cabbage and Carrot Salad - -Use equal parts of grated carrots and finely shredded cabbage. Mix the -carrots and cabbage together with salad dressing until well blended. -Serve on crisp lettuce. - - - Stuffed Celery - -Cut the celery into pieces convenient for handling. Fill the hollow of -the celery stalks with cream cheese mixed with chopped pimiento, green -pepper, and chopped nuts. Serve on the plate with another salad or as a -relish. - - - Potato Salad - - 4 medium-sized potatoes. - 1 cup finely cut celery. - 1½ teaspoons salt. - 1 teaspoon grated onion or more. - ¼ cup chopped pickle. - 1 cup salad dressing. - -Cook the potatoes in their jackets in boiling salted water. As soon as -the potatoes are tender, but not soft, drain them and remove the skins. -When they are cold, cut the potatoes in small uniform cubes. Add the -celery, onion, pickle, salt, and salad dressing. Mix together lightly to -avoid breaking the potatoes and making them mushy. Chill thoroughly and -serve on crisp lettuce leaves. - - - Tomato Aspic Salad - - 2 envelopes gelatin. - 1 quart canned tomatoes. - 1 tablespoon finely chopped green pepper. - 2 tablespoons finely chopped celery. - 1 tablespoon finely chopped parsley. - 1 cup very finely shredded cabbage. - 1½ teaspoons salt. - ½ teaspoon onion juice. - ½ teaspoon sugar. - -Soak the gelatin in a small quantity of water. Boil the tomatoes for 5 -minutes and strain through a fine sieve to remove the seeds. Pour the -hot tomato juice over the gelatin and stir until it is dissolved. Add -the salt, onion juice, and the sugar and chill. When the gelatin mixture -is partly set, add the finely shredded vegetables and mix well. Add more -salt if needed. Pour into wet custard cups and place in the cold until -set. Turn these molds out on crisp lettuce leaves and serve with -mayonnaise. - - - - - Breads - - - Boston Brown Bread - - 1 cup corn meal. - 1 cup rye meal. - 1 cup whole wheat flour. - 1 teaspoon salt. - ¾ cup molasses. - 2 cups sour milk and 1½ teaspoons soda, or 1¾ cups sweet milk and 4 - teaspoons baking powder. - -Mix and sift the dry ingredients; add the molasses and the milk. Beat -the mixture thoroughly. Pour the batter into a greased tin can or mold -until it is about three-fourths full. Cover, and steam for 3½ hours. -Remove the cover, and bake the bread in a moderate oven for ½ hour to -dry it off. If the bread seems likely to crumble, loop a clean string -around the loaf and cut slices by pulling the ends of the string. - - - Cheese Straws - - 1 cup flour. - ½ teaspoon salt. - ¼ cup fat. - 1 cup grated cheese. - ¹/₁₆ teaspoon cayenne. - 3 tablespoons water. - -Cut the flour, salt, cayenne, fat, and one-half of the cheese together -with a biscuit cutter until the mass is well blended. Add the water and -mix well. Toss on a slightly floured board and roll 2 or 3 times until -the dough is smooth. Sprinkle on one half of the remainder of the cheese -and roll again. Repeat this until all the cheese is used. Roll the mass -out until about ¼ inch thick. Cut in strips ½ inch wide and 6 inches -long. Place the strips on a baking sheet and bake until a delicate -brown, in a hot oven, about 400°F. - - - Waffles - - 1½ cups milk. - 2 cups sifted cake flour. - 3 tablespoons fat. - 2 eggs. - 3 teaspoons baking powder. - 1½ tablespoons sugar. - ¾ teaspoon salt. - -Mix the dry ingredients, add the milk and egg yolks, then the melted -fat, and lastly fold in the beaten whites of eggs. Have the waffle iron -hot enough to brown the waffle quickly and well greased unless it is the -electrically heated aluminum kind. In that case, add an extra tablespoon -of melted shortening to the batter. - - - - - Desserts - - - Chocolate Souffle - - ½ cup sugar. - ½ cup fine dry bread crumbs. - 1 tablespoon flour. - 1 tablespoon butter. - 1½ squares unsweetened chocolate. - ½ teaspoon salt. - ¾ cup milk. - 4 eggs. - ½ teaspoon vanilla. - -Mix the flour and butter, add the milk, and stir over heat until -thickened. Melt the chocolate over steam, and add to the cream sauce, -with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. -Beat well. Fold in the well beaten whites of the eggs. Pour into a -greased 1½ quart pudding dish and bake in a slow oven (325°F.) for 1 -hour, or until well set in the middle. Serve hot with the hard sauce -(page 9). - - - Hard Sauce - - ¼ cup butter. - ¾ cup powdered sugar. - ½ teaspoon vanilla. - ⅛ teaspoon grated nutmeg. - -Cream together the butter and sugar, add the vanilla and nutmeg. The -secret of creamy hard sauce lies in long beating. Chill before serving. - - - Rocks - - 1½ cups light brown sugar. - 1 cup butter. - 3 eggs, well beaten. - ½ teaspoon soda in a little hot water. - 1 teaspoon cinnamon. - 3 cups raisins, chopped. - 1 cup English walnut meats, chopped. - 2¾ cups flour. - ½ teaspoon salt. - -Cream the butter and sugar and add the eggs. Sift the dry ingredients, -reserving some flour to roll the raisins and nuts. Mix all together. -Place by teaspoonfuls on a greased pan and bake in a hot oven (375°F.). - - - Baked Caramel Custard - - 1 quart milk. - 5 eggs. - ½ cup sugar. - ½ teaspoon vanilla. - ¼ cup caramel sirup. - ¼ teaspoon salt. - Butter. - -Heat the milk slightly with the sugar, salt, and caramel sirup. Be sure -the caramel sirup is entirely dissolved before this mixture is poured -into the lightly beaten eggs. Add the vanilla. Pour the mixture into -custard cups, and add a small piece of butter to each. Bake in a pan -surrounded by water in a slow oven (325°F.). Test by placing the point -of a knife in the center of the custard and if it comes out clean remove -the cups of custard at once from the hot water. The custards may be -served either hot or cold with caramel sirup if more caramel flavor is -desired. - -Sugar can be caramelized easily by placing it in a heavy skillet over -slow even heat, and stirring it constantly until it melts and becomes a -heavy brown sirup. As soon as it reaches this stage take it from the -fire at once, and use it for flavoring and sweetening the custard. - - - Apple Dumplings - -Roll the pastry in a thin sheet and cut it in rounds. Place a whole, -cored apple in center of each round of pastry. - -Sprinkle sugar over the apple, dot with butter, and bring the edges of -the pastry together over the apple. Bake in muffin pans, in a moderate -oven (350°F.) until apple is tender, about 1 hour. Serve hot with hard -sauce (page 9). - - - Sour Cream Pie - - 1 cup sour cream. - 1 cup sugar. - 1 cup seeded raisins, cut fine. - 2 eggs. - ½ teaspoon powdered cinnamon. - ½ teaspoon powdered cloves. - ⅛ teaspoon salt. - 2 tablespoons vinegar. - -Beat the eggs. Mix the spices with the sugar, and add to the eggs with -the raisins, cream, salt, and vinegar. Beat well. Pour the mixture into -a deep, pastry-lined pie pan. Moisten the outer rim of the pastry, and -press the top crust over the lower one to hold in the custard. Bake in a -moderate oven (350°F.) until golden brown. - - - Date Pudding - - 1½ cups pitted dates. - ½ cup milk. - 1 cup chopped nuts. - 1 cup sugar. - 3 eggs. - 1 cup flour. - 2 tablespoons butter. - 1 teaspoon vanilla. - 1 teaspoon baking powder. - ¼ teaspoon salt. - -Mix the butter and sugar and add the beaten eggs and milk. Sift the dry -ingredients and add them to the liquid mixture, reserving enough flour -to coat the dates and nuts. Add them and the vanilla. Bake in a shallow -greased pan in a very slow oven (250°F.) for 1 hour 45 minutes, until -set in the center. Cut in squares and serve with whipped cream. - - - Pumpkin Pie - - 1½ cups cooked pumpkin. - 1 cup milk. - ½ cup sugar. - 1 teaspoon cinnamon. - ½ teaspoon salt. - ½ teaspoon allspice. - ¼ teaspoon mace. - 2 eggs. - 1 tablespoon butter. - -Put all the ingredients, except the eggs and the butter, in the double -boiler. Bring to the scalding point. Beat eggs well; stir a small amount -of hot mixture into the eggs; stir egg mixture into the remaining hot -mixture. Stir until it starts to thicken. Add the butter. Line a pie pan -with pastry and bake until light brown. Pour the hot filling into a -baked crust. Bake the pie in a moderately hot oven (400°F.) until the -filling sets. - - - Applesauce Cake - - 1 cup sugar. - ½ cup fat. - 1 cup applesauce, unsweetened. - 1 cup raisins, chopped. - 2 tablespoons flour. - ½ teaspoon cloves. - ½ teaspoon cinnamon. - ¼ teaspoon nutmeg. - 2½ cups sifted cake flour. - 1 teaspoon soda mixed with 2 tablespoons water. - ½ teaspoon salt. - -Cream the sugar and fat, add the applesauce and the soda which has been -dissolved in the water. Mix and sift the dry ingredients and add them, -with the floured raisins, to the first mixture. Beat well, pour into a -greased pan, and bake in a moderate oven (350°F.) for about 35 minutes. - - - - - RECIPES FROM 1976 ... - - - - - Main Dishes - - - Baked soybeans - -_6 servings, about ⅔ cup each_ - - Soybeans, dry 2 cups - Boiling water 6 cups - Salt 1 teaspoon - Bacon, diced ¼ pound - Onion, chopped ½ cup - Brown sugar, packed ¼ cup - Salt 1½ teaspoons - Dry mustard 1 teaspoon - Bean cooking liquid and water ¾ cup - Light molasses ¼ cup - -Boil beans for 2 minutes in water. Let stand 1 hour. Add salt. Cook 2 to -3 hours or until tender. Drain; save liquid. - -_Preheat oven to 325°F. (slow)._ - -Place cooked soybeans in a beanpot or 2-quart baking dish. - -Mix remaining ingredients and stir into soybeans. Cover and bake 3 -hours. Remove cover during last hour of baking to reduce liquid and -brown the top. - - - Meat loaf - -_6 servings 1 slice each, about 1¼ inches thick_ - - Ground beef 1½ pounds - Egg 1 - Milk ½ cup - Onion, finely chopped ½ cup - Breadcrumbs, fine dry ⅓ cup - Salt 1 teaspoon - Pepper ¼ teaspoon - Sage ¼ teaspoon - -_Preheat oven to 350°F. (moderate)._ Mix all ingredients thoroughly. -Press into a 9- by 5- by 3-inch loaf pan. Bake 1½ hours. - -Remove from oven; drain off excess fat. - - - Beef shish kebabs - -_6 servings_ - - Boneless sirloin steak 2 pounds - Oil ¼ cup - Lemon juice 3 tablespoons - Dry white wine ¼ cup - Garlic powder ⅛ teaspoon - Thyme ⅛ teaspoon - Salt 1 teaspoon - Green peppers, cut in eighths 3 - Boiling water 3 cups - Mushroom caps 24 - Pearl onions, whole, cooked 24 - Tomato sauce 8-ounce can - Brown sugar 1 tablespoon - Hot pepper sauce ⅛ teaspoon - -_The day before:_ - -Cut meat into cubes. Place in bowl. - -Mix oil, lemon juice, wine, garlic powder, thyme, and salt. Pour oil -mixture over meat. Let stand in refrigerator for 24 hours. - -_The day of serving:_ - -Drain meat; save liquid. - -Cook green pepper pieces in 1 cup boiling water for 5 minutes or until -almost tender. Drain. - -Pour 2 cups boiling water over mushrooms. Cover. Let stand 5 minutes. -Drain. - -Alternate meat cubes, onions, mushrooms, and green pepper pieces on -skewers. - -Mix tomato sauce, brown sugar, and hot pepper sauce with remaining -liquid from meat. Brush meat and vegetables with tomato sauce mixture. - -Broil, turning as needed, until meat is of desired doneness. - -Heat remaining tomato mixture. Serve over meat and vegetables. - - - Brunswick stew - -_6 servings, 1½ cups each_ - - Chicken, whole or cut-up 3 pounds - Salt 1½ teaspoons - Water 3 cups - Potatoes, diced 1 cup - Frozen lima beans 1¾ cups - Tomatoes 16-ounce can - Onions, chopped ⅔ cup - Corn, frozen 1¾ cups - Salt ½ teaspoon - Pepper ⅛ teaspoon - Poultry seasoning ⅛ teaspoon - Water ¼ cup - Flour 2 tablespoons - -Simmer chicken in salted water until tender. Drain, save broth. Separate -the meat from the skin and bones and cut meat into pieces as desired. - -Skim fat from broth. The fat can be skimmed more easily if the broth is -chilled enough to solidify the fat. - -Add potatoes to broth and simmer 5 minutes. - -Add lima beans, tomatoes, and onions. Simmer 7 minutes. - -Add chicken, corn, and seasonings. Cook 3 minutes longer. - -Mix ¼ cup water with flour until smooth. Add to stew and heat just long -enough to thicken, stirring as needed. - - - Eggs benedict - -_6 servings_ - - Canadian bacon 6 slices, about 2 ounces each - Oil or fat, melted 1 tablespoon - English muffins, cut in half 3 - Butter or margarine 1 tablespoon - Eggs 6 - Salt ½ teaspoon - Boiling water 4 cups or more - Mock hollandaise sauce (p. 18) 1 recipe - -Fry bacon in fat in frypan. Keep warm. - -Spread English muffin halves with butter or margarine. Toast under -broiler. - -Break eggs into saucer, one at a time. Slip each egg gently into boiling -salted water. Water should cover eggs. Reheat to simmering. Simmer, -covered, until eggs are of desired doneness, about 3 minutes for medium. - -Top each muffin half with slice of bacon; then with poached egg. Serve -with mock hollandaise sauce over top of egg. - - - Beef stew - -_6 servings, 1½ cups each_ - - Boneless stew beef, 1-inch cubes 1½ pounds - Fat or oil 2 tablespoons - Water 3 cups - Bay leaf 1 - Potatoes, quartered 3 cups - Carrots, cut in chunks 1½ cups - Onions 6 small - Salt 2 teaspoons - Pepper ¼ teaspoon - Flour ¼ cup - Water ⅓ cup - -Brown meat on all sides in fat in a large, heavy saucepan. Add 3 cups -water and bay leaf. Cover tightly. Simmer about 2 hours or until meat is -tender. - -Add vegetables and seasonings and continue cooking, covered, about 25 -minutes or until vegetables are tender. Remove bay leaf. - -Stir flour into ⅓ cup water until smooth. - -Stir flour mixture gently into stew; continue stirring only as needed to -prevent sticking until stew thickens. - - - Curried pork chops - -_6 servings, 1 chop each_ - - Pork chops, loin 6 - Flour ¼ cup - Oil or fat, melted 1 tablespoon - Mushrooms, sliced, drained 8-ounce can - Onion, finely chopped ⅓ cup - Butter or margarine 2 tablespoons - Flour 2 tablespoons - Salt 1½ teaspoons - Curry powder 1 teaspoon - Milk 1½ cups - -_Preheat oven to 350°F. (moderate)._ - -Coat chops with ¼ cup flour. Brown chops on both sides in fat. - -Place chops in baking pan. Cover chops with mushrooms. - -Cook onion in butter or margarine until tender. Stir in 2 tablespoons -flour, salt, and curry powder. Gradually stir in milk. Cook, stirring -constantly, until thickened. - -Pour milk mixture over chops. Cover pan. Bake 1 hour or until chops are -tender. - - - Lasagna - -_9 servings, 1 cup each_ - - Ground beef ¾ pound - Garlic cloves, finely chopped 2 - Onion, chopped ½ cup - Salt 1½ teaspoons - Red pepper, crushed, dried ⅛ teaspoon - Oregano 1 teaspoon - Parsley, dried 1 tablespoon - Tomato paste 6-ounce can - Tomato sauce 8-ounce can - Hot water ¾ cup - Lasagna noodles 6 - Egg, beaten 1 - Ricotta cheese 12 ounces - Mozzarella cheese, thinly sliced 4 ounces - Parmesan cheese, grated ¼ cup - -Crumble ground beef into large frypan. Cook over moderate heat, stirring -as needed, until beef is lightly browned. Add garlic and onion; cook -until onion becomes tender. Stir in seasonings, tomato paste, tomato -sauce, and water. - -Cook lasagna noodles until tender, using directions on package. - -Mix egg with Ricotta cheese. - -_Preheat oven to 350°F. (moderate)._ - -In a 7- by 12- by 2-inch baking dish, spread layers of one-fourth of -tomato-meat sauce, then three noodles, and another one-fourth of -tomato-meat sauce. Top with half of each kind of cheese. Add another -one-fourth of the tomato-meat sauce; then the remaining Ricotta mixture -and Mozzarella cheese. Spread with remaining noodles and sauce. Top with -remaining Parmesan cheese. - -Bake, uncovered, 30 minutes. Cool 10 minutes before serving. - -NOTE: Lasagna freezes well either before or after baking. Thaw in -refrigerator. Leftover lasagna can also be stored in the refrigerator -for a day or two, and tastes just as good reheated as when freshly -baked. - - - Moussaka - (lamb and eggplant casserole) - -_6 servings, 1 cup each_ - - Eggplant, pared, sliced 1 small (about 1 pound) - Salt ½ teaspoon - Flour, unsifted ½ cup - Fat or oil ¼ cup - Onion, finely chopped ½ cup - Ground lamb 1½ pounds - Dry red wine ¼ cup - Tomato sauce ½ cup - Parsley, chopped 1 tablespoon - Thyme ½ teaspoon - Pepper ⅛ teaspoon - Salt 1 teaspoon - Breadcrumbs, fine dry ½ cup - Tomatoes, peeled, sliced 2 - Yogurt 8-ounce container - Egg yolks, beaten 2 - Parmesan cheese, grated ¼ cup - -Sprinkle eggplant slices with ½ teaspoon salt. Let stand 1 hour. - -_Preheat oven to 375°F. (moderate). Grease 3-quart casserole._ - -Dry eggplant with paper towel. Coat with half of the flour. Brown -lightly in fat. - -Cook onion and lamb until lamb is lightly browned. Drain off excess fat. - -Mix wine, tomato sauce, parsley, thyme, pepper, and 1 teaspoon salt. -Pour over meat mixture. Cook over low heat for 15 minutes. - -Sprinkle half of the breadcrumbs in bottom of casserole. Arrange -eggplant slices in layer on breadcrumbs. Spread meat mixture over -eggplant slices. Place tomato slices on top of meat. - -Beat yogurt, egg yolks, and remaining flour together. Pour over tomato -slices. Sprinkle with Parmesan cheese. Top with remaining bread crumbs. -Bake 45 minutes. - - - Braised beef and vegetables - -_6 servings, about 3½ ounces meat and 1 cup vegetable each_ - - Beef chuck, boneless, ½-inch thick 2 pounds - Flour ¼ cup - Salt 1 teaspoon - Pepper ⅛ teaspoon - Fat or oil 2 tablespoons - Water ½ cup - Onions 6 small - Carrots, cut into 2- or 3-inch pieces 6 medium - Celery, cut into 1-inch pieces 3 stalks - Potatoes, quartered 6 small - -_Preheat oven to 350°F. (moderate)._ Cut meat into six serving pieces. -Mix flour and seasonings; coat meat with mixture. - -Heat fat in large frypan. Brown meat on both sides, turning once. Place -browned meat in large baking pan. Add water, onions, carrots, and -celery. Cover and bake 1 hour. - -Add potatoes, cover, and bake 45 minutes longer or until vegetables are -tender. Remove meat and vegetables from liquid before serving. Make -gravy with liquid, if desired. - - - Sauerbraten - -_12 servings, 3 ounces each_ - - Onions, sliced 2 cups - Lemon juice ¼ cup - Vinegar 1½ cups - Sugar 1 tablespoon - Cloves, whole 12 - Bay leaves 4 - Pepper ⅛ teaspoon - Salt 2 teaspoons - Beef rump roast, boneless About 3½ pounds - Fat or oil 2 tablespoons - Cooking liquid and water 1½ cups - Cold water ½ cup - Gingersnaps, crushed ½ cup - -_Two days before:_ - -Mix onions, lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and -salt. Place roast in bowl. Pour onion mixture over roast. Let stand in -refrigerator for 48 hours. Turn roast over in bowl halfway through -standing period. - -_The day of serving:_ - -Remove roast from onion mixture; drain. - -Brown meat in fat in heavy pan. Add onion mixture. Simmer until tender, -about 2½ hours. Remove meat; strain cooking liquid. - -Heat cooking liquid and water to boiling. - -Mix cold water and gingersnaps. Stir into boiling liquid. Cook, stirring -constantly, until thickened. - -Slice roast into thin slices. Serve with gingersnap gravy. - - - Quiche Lorraine - -_6 servings_ - - Bacon 8 ounces - Pastry shell, unbaked 9-inch - Swiss cheese, natural, coarsely shredded 1½ cups (7 ounces) - Salt ¾ teaspoon - Pepper ¼ teaspoon - Cayenne Dash - Nutmeg Dash - Eggs 4 - Half-and-half 1½ cups - -_Preheat oven to 375°F. (moderate)._ - -Cut bacon into pieces and fry until brown and very crisp. Drain well. -Crumble bacon into pastry shell. Sprinkle cheese over the bacon. Mix -seasonings and sprinkle over cheese. - -Beat eggs and half-and-half together. Pour over cheese and bacon. - -Bake 45 minutes or until lightly browned and a knife inserted into the -center comes out clean. - - - Hamburger Parmesan - -_6 servings, 1 patty each_ - - Ground beef round 1½ pounds - Salt ½ teaspoon - Pepper ⅛ teaspoon - Flour, unsifted ¼ cup - Eggs, beaten 2 - Breadcrumbs, fine dry 1 cup - Fat or oil 3 tablespoons - Mozzarella cheese 6 slices - Mushroom pieces, drained 4-ounce can - Spaghetti sauce 15-ounce can - Parmesan cheese 3 tablespoons - -_Preheat oven to 400°F. (hot)._ - -Gently mix ground beef with salt and pepper. Shape into six patties -about ½ inch thick. Coat each patty with flour; dip into eggs. Coat with -breadcrumbs. Brown patties in fat. - -Arrange patties in single layer in baking pan, about 13 by 9 by 2 -inches. Top each patty with a slice of Mozzarella cheese. Place mushroom -pieces on top of cheese-covered patties. Top with spaghetti sauce. -Sprinkle with Parmesan cheese. - -Bake 25 minutes or until sauce is bubbly and cheese melted. - - - - - Vegetables - - - Corn pudding - -_6 servings, about ⅔ cup each_ - - Frozen corn, whole kernel 3½ cups - Milk 1 cup - Eggs, slightly beaten 3 - Salt 1 teaspoon - Pepper ⅛ teaspoon - Butter or margarine, melted 2 tablespoons - Sugar 3 tablespoons - -_Preheat oven to 325°F. (slow). Grease 1½-quart casserole._ - -Cook corn according to package directions. Drain. Scald milk. - -Mix remaining ingredients together. Slowly add hot milk to egg mixture. -Add corn. Pour into casserole. - -Bake 30 minutes or until set. - -NOTE: Instead of frozen corn, use two 17-ounce cans whole-kernel corn, -heated until boiling and drained. - - - Cabbage cooked in milk - -_6 servings, ½ cup each_ - - Cabbage, shredded 1 quart - Milk 1½ cups - Flour 2 tablespoons - Butter or margarine, melted 2 tablespoons - Salt 1 teaspoon - Pepper Dash - -Add cabbage to milk and simmer for 2 minutes. - -Mix the flour and fat and add a little of the hot milk. Stir into -cabbage and cook for 3 or 4 minutes until thickened, stirring -constantly. - -Season with salt and pepper. - - - Eggplant-tomato casserole - -_6 servings, ¾ cup each_ - - Onion, chopped 1 large - Eggplants, peeled and diced 2 small - Butter or margarine ¼ cup - Tomatoes, drained 28-ounce can - Salt 1 teaspoon - Pepper ⅛ teaspoon - Corn flake crumbs ¼ cup - -_Preheat oven to 350°F. (moderate)._ - -Cook onion and eggplant in fat until golden brown. Add tomatoes, salt, -and pepper. Mix thoroughly. Pour into casserole and top with crumbs. - -Bake 30 minutes. - - - - - Sauces - - - Mock hollandaise sauce - -_6 servings, 2 tablespoons each_ - - Cream cheese, softened 3-ounce package - Egg, beaten 1 - Lemon juice 2 tablespoons - Milk 2 tablespoons - Salt ⅛ teaspoon - -Beat cream cheese and egg together until smooth. Add lemon juice, milk, -and salt. Mix well. - -Cook over low heat, stirring constantly, until sauce is thick and -fluffy. - - - - - Salads - - - Jellied vegetable salad - -_6 servings, ½ cup each_ - - Lemon-flavored gelatin 3-ounce package - Unflavored gelatin 1 teaspoon - Boiling water 1 cup - Cold water 1 cup - Onion, finely chopped 1 teaspoon - Salt ½ teaspoon - Green pepper, chopped ¼ cup - Carrots, shredded ¼ cup - Celery, diced ¼ cup - Radishes, thinly sliced ¼ cup - Salad greens 6 leaves - -Mix flavored and unflavored gelatin. Dissolve in boiling water. Add cold -water, onion, and salt. - -Chill in refrigerator until mixture begins to thicken. - -Gently stir in green pepper, carrots, celery, and radishes. Pour into a -1-quart mold or six individual molds. - -Chill until set. Unmold on salad greens. - - - Luncheon chef’s salad - -_6 servings, about 3 cups each without dressing_ - - Head lettuce 1 medium - Radishes, thinly sliced 8 - Green onions, thinly sliced 4 - Tomatoes, cut in eighths 3 large - Ham, cooked, diced 2 cups - Swiss cheese, coarsely shredded 1½ cups (7 ounces) - Croutons 1⅓ cups - Salad dressing As desired - -Wash and drain lettuce. Reserve outer leaves; tear remaining lettuce -into bite-size pieces. Toss lettuce pieces lightly with radishes and -onions. - -Line individual salad bowls with lettuce leaves. For each salad use 2 -cups lettuce mixture and top with four tomato wedges, ⅓ cup ham, and ¼ -cup cheese. Top with croutons. - -Serve with salad dressing of your choice. - - - Jellied citrus-avocado salad - -_6 servings, ¾ cup each_ - - Lemon-flavored gelatin 3-ounce package - Boiling water 1½ cups - Grapefruit juice ½ cup - Salt ¼ teaspoon - Grapefruit sections, diced ½ cup - Orange sections, diced ½ cup - Avocado, diced 1½ cups - Salad greens 6 leaves - -Dissolve gelatin in boiling water. Add grapefruit juice and salt. - -Chill until mixture begins to thicken; add fruits. Pour into individual -molds. - -Chill until set. Unmold on salad greens. - - - - - Breads - - - White bread - -_2 loaves, 18 slices each_ - - Flour, unsifted About 5½ cups - Sugar 3 tablespoons - Salt 2 teaspoons - Yeast, active dry 2 packages - Milk 2 cups - Shortening ¼ cup - Shortening, melted, or oil 1 tablespoon - -Mix 2 cups of flour with sugar, salt, and yeast. Heat milk and ¼ cup -shortening together until very warm (120°F. to 130°F.). Shortening does -not need to melt. - -Gradually stir milk mixture into flour mixture. Add 1 more cup flour. -Beat 2 minutes at high speed on electric mixer. Mix in enough of the -remaining flour to make a soft dough that leaves the side of the bowl. - -Knead on a lightly floured surface until dough is smooth and elastic, -about 10 minutes. - -Cover with plastic wrap, then a clean towel. Let rest 20 minutes. - -_Grease two loaf pans, 9- by 5- by 3 inches._ Divide dough in half. -Shape into loaves. Place in loaf pans. Brush tops with 1 tablespoon fat. - -Cover with plastic wrap. Refrigerate 2 to 24 hours. - -Remove from refrigerator. Puncture gently any air bubbles on surface -with toothpick or cake tester. Let rest 10 minutes before baking. - -_Preheat oven to 375°F. (moderate)._ Bake 40 minutes or until done. - -Remove bread from pans. Cool on racks. - - - Squash bread - -_1 loaf, 18 slices_ - - Flour, unsifted 1½ cups - Cinnamon 2 teaspoons - Baking powder 1 teaspoon - Baking soda ½ teaspoon - Salt ¼ teaspoon - Eggs 2 - Sugar ¾ cup - Oil ½ cup - Vanilla 2 teaspoons - Zucchini or yellow summer squash, 1⅓ cups - coarsely shredded, lightly packed - -_Preheat oven to 350°F. (moderate). Grease a 9- by 5- by 3-inch loaf -pan._ - -Mix dry ingredients, except sugar, thoroughly. - -Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon -colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just -until dry ingredients are moistened. - -Pour into loaf pan. Bake 40 minutes or until toothpick inserted in -center of loaf comes out clean. - -Cool on rack. Remove from pan after 10 minutes. - - - Muffins - -_12 medium-size muffins_ - - Flour, unsifted 2 cups - Baking powder 1 tablespoon - Sugar ⅓ cup - Salt 1 teaspoon - Egg, slightly beaten 1 - Milk 1 cup - Shortening, melted, or oil ⅓ cup - -_Preheat oven to 400°F. (hot). Grease muffin tins._ - -Mix flour, baking powder, sugar, and salt thoroughly. - -Mix egg and milk; add fat. Pour milk mixture into flour mixture. Stir -until dry ingredients are barely moistened. Do not overmix. Batter will -be lumpy. - -Fill muffin tins half full of batter. Bake 20 to 25 minutes until -lightly browned. - - - Cornbread - -_6 servings, 4 by 2½ inches each_ - - Yellow cornmeal 1 cup - Flour, unsifted 1 cup - Baking powder 4 teaspoons - Sugar ¼ cup - Salt ½ teaspoon - Milk 1 cup - Egg, beaten 1 - Shortening, melted or oil 2 tablespoons - -_Preheat oven to 400°F. (hot). Grease an 8- by 8- by 2-inch baking pan._ - -Mix dry ingredients thoroughly. - -Mix milk and egg; stir in fat. - -Add liquid to dry ingredients; stir only enough to mix. - -Pour batter into pan. Bake 20 to 25 minutes, or until lightly browned. - - - Banana bread - -_1 loaf, 18 slices_ - - Flour, unsifted 1¾ cups - Baking powder 1 tablespoon - Salt ½ teaspoon - Sugar ¾ cup - Shortening ½ cup - Eggs 2 - Bananas, mashed 1 cup - -_Preheat oven to 350°F. (moderate). Grease 9- by 5- by 3-inch loaf pan._ - -Mix flour, baking powder, and salt thoroughly. - -Mix sugar, fat, and eggs together until light and fluffy. Stir in -bananas. Add dry ingredients and stir just until smooth. - -Pour into pan. Bake until firmly set when lightly touched in center, 50 -to 60 minutes. (Bread may crack across top.) - -Cool on rack. Remove from pan after 10 minutes. - - - - - Desserts - - - Sour cream cookies - -_4 dozen cookies_ - - Butter or margarine, softened ½ cup - Sugar 1 cup - Eggs, beaten 2 - Vanilla 1 teaspoon - Flour, unsifted 1¾ cups - Salt ½ teaspoon - Baking soda ¼ teaspoon - Nutmeg ½ teaspoon - Sour cream ½ cup - Nuts, chopped 1 cup - -_Preheat oven to 375°F. (moderate). Grease baking sheets._ - -Beat fat and sugar together until creamy. Beat in eggs and vanilla. - -Stir flour, salt, baking soda, and nutmeg together. Mix flour mixture, -sour cream, and nuts with fat mixture. - -Drop dough from a teaspoon onto baking sheets; space cookies about 2 -inches apart. - -Bake 10 to 12 minutes, or until lightly browned around the edges. - - - Baked pastry shell - -_8- or 9-inch pastry shell, 6 to 8 servings_ - - Flour, unsifted 1 cup - Salt ½ teaspoon - Shortening or lard ⅓ cup - Cold water About 2 tablespoons - -_Preheat oven to 450°F. (very hot)._ - -Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly. -A pastry blender, two table knives, or a fork may be used for mixing. -Add a little water at a time while mixing lightly. Dough should be just -moist enough to cling together when pressed. - -For easier handling, cover dough tightly and let stand a few minutes. - -Shape dough into a ball. Roll out on a lightly floured surface until the -dough is at least an inch wider all around than the piepan. - -Fold dough in half for easier lifting and centering in piepan. - -Smooth pastry into place, lifting edges as necessary to eliminate air -bubbles. - -Trim off irregular edges leaving about one-half inch beyond edge of pan; -fold under to edge of pan. Shape edge into plain or fancy rim, as -desired. Prick bottom and sides well with a fork before baking. - -Bake 12 to 15 minutes until golden brown. Cool before filling. - - - _VARIATIONS_ - -_Pastry shell filled before baking._—Do not prick the pastry. Fill and -bake as directed in pie filling recipe. - -_Pastry for two-crust pie._—Double the recipe for baked pastry shell. -Form dough into two balls, one slightly larger than the other. Roll out -larger ball and fit into piepan. Roll remaining dough for top crust; -make small slits to let steam escape during baking. Put filling into -pastry-lined pan and top with second crust. Fold edges of pastry under -and press together firmly to seal. Bake as directed in pie recipe. - - - Apple pie - -_9-inch pie, 6 to 8 servings_ - - Pastry for two-crust pie (p. 21) 1 - Sugar ¾ cup - Cornstarch 1 tablespoon - Cinnamon ½ teaspoon - Apples, tart, pared, sliced 6 cups - -_Preheat oven to 400°F. (hot)._ - -Prepare pastry. - -Mix dry ingredients lightly with apples in a bowl. Put filling into -pastry-lined 9-inch pan. Top with second crust. Fold edges of pastry -under and press together firmly to seal. - -Bake 50 to 60 minutes or until filling is bubbly and crust is lightly -browned. - - - Apple turnovers - -_6 turnovers_ - - - _Pastry_ - - Flour, unsifted 1½ cups - Salt ¾ teaspoon - Shortening ½ cup - Cold water About 3 tablespoons - Butter or margarine 2 tablespoons - - - _Filling_ - - Apples, tart, pared, sliced 1½ cups - Sugar ¼ cup - Salt ⅛ teaspoon - Cinnamon ¼ teaspoon - Nutmeg ⅛ teaspoon - -Mix flour and salt thoroughly. Mix in shortening only until mixture is -crumbly. A pastry blender, two table knives, or a fork may be used for -mixing. - -Add water, a little at a time, mixing lightly. Dough should be just -moist enough to cling together when pressed. Shape dough into a ball. - -Roll out on a lightly floured surface until dough is about 12 by 12 -inches. Dot with butter or margarine. - -Fold pastry so that two sides meet in center. Press folded pastry with -fingers. Fold ends to center and press with fingers. - -Wrap in waxed paper and chill. - -Divide pastry into six balls. Roll each ball out on a lightly floured -surface to make a 6-inch square. - -_Preheat oven to 400°F. (hot)._ - -Place about ¼ cup apples onto half of each pastry square about ½ inch -from edges so that when top is folded over the turnover will be -triangular. - -Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar -mixture. - -Moisten edges of pastry squares. Fold pastry diagonally over apple -mixture. Seal edges with a fork. Prick tops of turnovers. - -Bake until lightly browned, about 25 to 30 minutes. - - - Gingerbread - -_9 servings_ - - Shortening ½ cup - Brown sugar, packed ⅓ cup - Egg 1 - Light molasses ½ cup - Flour, unsifted 1½ cups - Salt ½ teaspoon - Baking soda ¾ teaspoon - Ginger ½ teaspoon - Cinnamon ½ teaspoon - Boiling water ½ cup - -_Preheat oven to 350°F. (moderate). Grease an 8- by 8- by 2-inch baking -pan._ - -Beat shortening and sugar until creamy. Add egg and molasses; beat well. - -Mix dry ingredients thoroughly. Add to molasses mixture alternately with -boiling water. Beat after each addition. - -Pour batter into pan. Bake 35 to 40 minutes. Serve warm. - - - Cheesecake - -_9-inch cake, 12 servings_ - - Zwieback crumbs 1 cup - Butter or margarine, melted 2 tablespoons - Sugar 2 tablespoons - Cinnamon ¼ teaspoon - Cream cheese, softened 16 ounces - Sugar ½ cup - Flour 2 tablespoons - Salt ½ teaspoon - Lemon rind, grated 1 lemon - Lemon juice 1 lemon - Egg yolks 5 - Sour cream 1 cup - Vanilla ½ teaspoon - Egg whites 5 - -Mix crumbs, melted fat, sugar, and cinnamon. Line bottom of 9-inch -spring-form pan with ¾ cup crumbs, saving remaining crumbs for top. - -_Preheat oven to 325°F. (slow)._ - -Beat cheese until soft. Mix in sugar, flour, and salt. Stir in lemon -rind and juice. Add yolks one at a time, beating after each addition. -Add sour cream and vanilla. Mix well. - -Beat egg whites until stiff. Fold egg whites into cheese mixture. - -Pour mixture into pan. Cover with remaining crumbs. Bake 1 hour or until -set. - -Cool on cake rack. Refrigerate. - - - Sponge cake roll - -_8 servings_ - - Cake flour, unsifted 1 cup - or - All-purpose flour, unsifted 1 cup less 2 tablespoons - Baking powder 1 teaspoon - Salt ¼ teaspoon - Eggs 3 - Sugar 1 cup - Water ⅓ cup - Vanilla 1 teaspoon - Confectioner’s sugar ¼ cup - Filling As desired - -_Preheat oven to 375°F. (moderate). Line a 15- by 10- by 1-inch pan with -foil or heavy paper; grease._ - -Mix flour, baking powder, and salt thoroughly. - -Beat eggs about 5 minutes until thick and lemon colored and heavy peaks -cling to lifted beater. Beat in sugar 1 tablespoon at a time. Slowly mix -in the water and vanilla. - -Gently mix or fold in dry ingredients only until batter is smooth. - -Pour into pan. Bake 12 to 15 minutes, just until center is firm when -lightly touched. - -Place a sheet of foil or waxed paper on a rack; sprinkle with about -three-fourths of the confectioner’s sugar. Turn cake onto foil or paper. -Peel foil or paper from cake and quickly trim away any crusty edges. -Cool on rack. - -Spread cake with a filling, as desired (See note). Starting with the -narrow edge, roll cake. Place seam down. Sift remaining confectioner’s -sugar over top. - -NOTE: For the filling, use jelly or jam. Or use whipped dessert topping -or sweetened, flavored whipped cream alone or with fresh blueberries or -sliced, sweetened strawberries (well drained). Or fill a chilled roll -with slightly softened ice cream and place in freezer until used. - - - Yellow chiffon cake - -_10-inch cake, 15 servings_ - - Oil ½ cup - Egg yolks 4 - Water ¾ cup - Vanilla 1½ teaspoons - Cake flour, unsifted 2 cups - Sugar 1½ cups - Baking powder 2½ teaspoons - Salt 1 teaspoon - Egg whites 4 - Cream of tartar ½ teaspoon - -_Preheat oven to 350°F. (moderate)._ - -Place oil, unbeaten egg yolks, water, and vanilla in mixing bowl, and -mix well. - -Mix dry ingredients thoroughly and add to liquid mixture. Beat until -smooth. - -Pour egg whites into large mixing bowl. Add cream of tartar. Beat until -very stiff peaks are formed. - -Fold egg yolk mixture gently into egg white mixture. Pour batter -immediately into an ungreased 10-inch tube pan. - -Bake about 1¼ hours, or until top is springy to touch. - -Invert cake in pan until cool. Serve plain or topped with a lemon or -chocolate glaze. - - U.S. GOVERNMENT PRINTING OFFICE: 1979 O—292-694 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK SELECTIONS FROM AUNT SAMMY'S RADIO -RECIPES AND USDA FAVORITES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Selections from Aunt Sammy's Radio Recipes and USDA Favorites, by Science and Education Administration</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Selections from Aunt Sammy's Radio Recipes and USDA Favorites</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Science and Education Administration</div> - -<div style='display:block; margin:1em 0'>Release Date: May 18, 2021 [eBook #65379]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK SELECTIONS FROM AUNT SAMMY'S RADIO RECIPES AND USDA FAVORITES ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Selections from Aunt Sammy’s Radio Recipes and USDA Favorites" width="500" height="739" /> -</div> -<div class="box"> -<h1><span class="smaller"><span class="ssn"><span class="smallest">SELECTIONS FROM</span> -<br />AUNT SAMMY’S RADIO RECIPES -<br /><span class="smallest">AND USDA FAVORITES</span></span></span></h1> -<p class="center smaller"><span class="ssn">UNITED STATES DEPARTMENT OF AGRICULTURE -<br />SCIENCE AND EDUCATION ADMINISTRATION -<br />HOME AND GARDEN BULLETIN NO. 215</span></p> -<p class="jr1"><span class="smaller">Issued August, 1976</span></p> -<p class="center smaller">Prepared by -<br />Consumer and Food Economics Institute -<br />Science and Education Administration</p> -<p class="center smaller">For sale by the Superintendent of Documents, U.S. Government Printing Office -<br />Washington, D.C. 20402</p> -<p class="center smaller">Stock Number 001-000-03523-1</p> -</div> -<div class="pb" id="Page_1">1</div> -<p class="tb">Aunt Sammy came to life with -the first radio broadcast of -“Housekeeper’s Chat” on October -4, 1926. The character of -Aunt Sammy—wife of Uncle Sam—was -created by the USDA Bureau -of Home Economics and -the Radio Service. Many women -across the country played the -part as they spoke into the microphones -of local radio stations.</p> -<p>The highlights of Aunt Sammy’s -show were the menus and -recipes, but Aunt Sammy also -talked about clothing, furniture, -appliances, and other family and -household matters. Aunt Sammy -wasn’t just a homebody, however. -She commented on world -affairs, reported the latest fads, -and told jokes. The talk moved -easily from one subject to -another, always natural and -entertaining as well as informative.</p> -<p>Aunt Sammy soon became popular. -By the end of the first year -her program was carried by 43 -radio stations. By 1932, 194 stations -were broadcasting Aunt -Sammy’s show. A number of the -stations were broadcasting the -show five times a week.</p> -<p>Many listeners wrote for copies -of the recipes, and the Bureau -of Home Economics answered -these requests with weekly mimeographed -sheets. In 1927 the most -popular recipes were assembled -into a pamphlet. The demand was -so great that it had to be reprinted -after only a month. -“Aunt Sammy’s Radio Recipes” -was revised and enlarged three -times between 1927 and 1931. In -1932 it became the first cookbook -published in braille.</p> -<p>Aunt Sammy faded out during -the Great Depression. After 1934 -the name Aunt Sammy was no -longer used. The radio show became -drier and more factual -and was renamed “Homemaker -Chats.” In 1946 it was discontinued.</p> -<p>Today, consumers are still looking -to USDA for information on -how to make the best use of the -food available to them. A research -program in the Consumer and -Food Economics Institute of the -Science and Education Administration -provides the basis for numerous -laboratory-tested recipes.</p> -<p>Current recipes emphasize -time-saving techniques, moneysaving -<span class="pb" id="Page_2">2</span> -ingredients, and good nutrition. -Taste panels are used to -evaluate new recipes.</p> -<div class="img" id="fig1"> -<img src="images/p01.jpg" alt="" width="478" height="600" /> -<p class="pcap">Ruth Van Deman, one of the authors of the -original “Aunt Sammy’s Radio Recipes.” Fannie -Walker Yeatman was the other author.</p> -</div> -<p>Research has provided a group -of publications for the consumer -on specific foods such as fruits, -vegetables, eggs, beef, poultry, -cheese, milk, and soybeans. The -series is designed to give information -about buying, storing, and -using specific commodities. These -and other publications help consumers -use a wide variety of -foods to obtain nutritious, appetizing, -and economical meals.</p> -<p>Providing directions for home -canning and freezing is another -service of the Consumer and Food -Economics Institute. Publications -give safe procedures for preserving -fruits, vegetables, meats, and -poultry. Many thousands of these -publications have been distributed -to consumers, and the procedures -have been widely used by -others who make recommendations -to the public about food -preservation. Still other publications -tell how to store food -properly for maximum quality -and safety.</p> -<p>This 50th anniversary recipe -collection includes recipes from -current publications and a selection -of recipes from the first edition -of “Aunt Sammy’s Radio -Recipes.” All of these recipes -have been retested in the laboratory -and found acceptable by -taste panels.</p> -<h2 id="c1"><span class="small"><span class="large">RECIPES FROM THE 1920’s ...</span></span></h2> -<h2 id="c2"><span class="small">Soups</span></h2> -<h3 id="c3">Onion Soup Au Gratin</h3> -<dl class="ss undent"><dt>3 cups meat broth.</dt> -<dt>6 medium-sized onions, chopped.</dt> -<dt>½ teaspoon salt.</dt> -<dt>4 tablespoons flour.</dt> -<dt>2 tablespoons cold water.</dt> -<dt>Pepper.</dt> -<dt>Toast.</dt> -<dt>Parmesan cheese.</dt></dl> -<p>Cook the chopped onions in a small amount of water until tender. -Add 2 tablespoons of fat from the meat broth or the same quantity -of butter and let the onions cook down in this until they are yellow. -<span class="pb" id="Page_3">3</span> -Mix them with the meat broth and salt and thicken with the flour -and cold water which have been blended. Cook for a few minutes. -Season with pepper as desired. Pour the soup into bowls or soup -plates, place on top a round or slice of toasted bread, and sprinkle -grated cheese over the bread and soup. Serve at once.</p> -<h3 id="c4">Milk-Vegetable Soups</h3> -<p>Milk-vegetable soups are made from cooked vegetables (chopped -or sliced) and milk slightly thickened. The vegetables may be asparagus, -peas, beans of various kinds, celery, potatoes, turnips, carrots, -spinach, onions, corn, cabbage, or almost any other vegetable. -Some of these are good in combination, such as potatoes and onions, -potatoes and turnips, turnips and carrots.</p> -<dl class="ss undent"><dt>2 cups milk.</dt> -<dt>1 tablespoon flour or less.</dt> -<dt>1 tablespoon butter.</dt> -<dt>Salt.</dt> -<dt>⅔ cup cooked vegetables, finely chopped, mashed or strained.</dt></dl> -<p>Thicken the milk with the flour as for white sauce. Add the other -ingredients. If the vegetable is starchy, use less flour or thin the -soup with milk. The vegetables should be finely chopped, mashed, or -strained, so that they will blend well with the thickened milk.</p> -<h2 id="c5"><span class="small">Main Dishes</span></h2> -<h3 id="c6">Shepherd’s Pie</h3> -<p>Grease a 2-quart baking dish and cover the sides with a thin -layer of seasoned mashed potato. Use about 2½ cups potato. Fill -the center with about 4½ cups well-seasoned, slightly thickened -stew, creamed chicken, or creamed fish. There should be no potatoes -in the stew. Cover the top with 1 cup mashed potato and bake in a -hot oven (400°F.) until the pie is hot through and slightly browned -on top.</p> -<p>NOTE: The recipe for Beef Stew on <a href="#Page_13">page 13</a> may be used.</p> -<h3 id="c7">Fricasseed Chicken with Dumplings</h3> -<p>Cut chicken into pieces for serving. Roll each piece in flour and -brown in hot fat. Browning the chicken before cooking it helps retain -and develop the flavor. After the pieces are browned, simmer -until tender in enough water to cover. When it is done, take the -chicken out and cook dumplings in the gravy. Serve the chicken in -the center of a platter with the dumplings around the edge. Pour -the gravy over the chicken.</p> -<div class="pb" id="Page_4">4</div> -<h3 id="c8">Dumplings</h3> -<dl class="ss undent"><dt>1 cup flour.</dt> -<dt>2½ teaspoons baking powder.</dt> -<dt>½ teaspoon salt.</dt> -<dt>1 egg.</dt> -<dt>⅓ cup milk.</dt></dl> -<p>Sift the flour, baking powder and salt together. Beat the egg well, -add the milk, and mix with the dry ingredients. Drop by small spoonfuls -into the chicken gravy. Cover tightly and cook for 15 minutes. -The top must not be removed while the dumplings are cooking. -If the steam escapes, the dumplings will not be light.</p> -<h3 id="c9">Baked Cheese and Macaroni</h3> -<dl class="ss undent"><dt>2 cups macaroni or spaghetti, broken in small pieces.</dt> -<dt>4 tablespoons flour.</dt> -<dt>4 tablespoons butter.</dt> -<dt>2 cups milk.</dt> -<dt>¾ pound American cheese.</dt> -<dt>1 teaspoon salt.</dt> -<dt>Butter.</dt> -<dt>Soft bread crumbs.</dt></dl> -<p>Cook the macaroni or spaghetti in 2 quarts of boiling salted water -until tender. Drain. Make a sauce with the flour, butter, milk, and -salt. Grate or cut the cheese into the sauce, reserving a little to grate -over the top of the dish.</p> -<p>Place the macaroni in a buttered baking dish, in alternate layers -with the cheese sauce. Scatter the extra grated cheese over the top -with buttered bread crumbs. Bake in a moderate oven (350°F.) until -the sauce and macaroni are hot through and the crumbs are brown.</p> -<h3 id="c10">Smothered Ham with Sweetpotatoes</h3> -<dl class="ss undent"><dt>1 slice of smoked ham, cut into sizes for serving.</dt> -<dt>3 cups raw, sliced sweetpotatoes.</dt> -<dt>1 tablespoon butter or ham drippings.</dt> -<dt>2 tablespoons sugar.</dt> -<dt>1 cup hot water.</dt></dl> -<p>Brown the ham lightly on both sides and arrange it to cover the -bottom of a baking dish. Spread the sliced sweetpotatoes over the -ham. Sprinkle with sugar. Add the hot water and fat. Cover the -dish and bake slowly at 350°F. (moderate oven) until the ham is -tender. Baste the potatoes occasionally with the liquid. Brown the -top well.</p> -<h3 id="c11">Creamed Oysters</h3> -<dl class="ss undent"><dt>1 quart oysters.</dt> -<dt>2½ cups milk and oyster liquor.</dt> -<dt>½ cup butter.</dt> -<dt>½ cup flour.</dt> -<dt>1 teaspoon salt.</dt> -<dt>⅛ teaspoon pepper.</dt> -<dt>¼ teaspoon onion juice, if desired.</dt></dl> -<div class="pb" id="Page_5">5</div> -<p>Cook the oysters in their liquor until the edges begin to curl. -Do not let them cook too long or they will be tough. Strain off the -liquor. To about 1 cup of this liquor, add enough milk to make -2½ cups. Melt the butter and add the flour, stirring until blended. -Add the liquid. Cook for 5 or 10 minutes to do away with the starchy -flavor of the flour. Add the oysters and seasoning and serve at once -in patty shells or on toast. If creamed oysters stand, the sauce becomes -thin.</p> -<h2 id="c12"><span class="small">Vegetables</span></h2> -<h3 id="c13">Harvard Beets</h3> -<dl class="ss undent"><dt>6 medium-sized beets.</dt> -<dt>½ cup sugar.</dt> -<dt>½ tablespoon cornstarch.</dt> -<dt>½ cup vinegar.</dt> -<dt>2 tablespoons butter.</dt></dl> -<p>Wash beets, cook in boiling water until tender, remove the skins, -and cut the beets into thin slices or cubes. Mix the sugar and cornstarch. -Add the vinegar, and let the sauce boil for 5 minutes, stirring -constantly. Just as the sauce is taken from the fire add the butter. -Pour sauce over beets. Let them stand on the back of the stove for a -few minutes so that the beets may absorb the sweet-sour flavor of -the sauce.</p> -<h3 id="c14">Baked Cucumbers</h3> -<dl class="ss undent"><dt>3 good-sized cucumbers.</dt> -<dt>¾ cup fine dry breadcrumbs.</dt> -<dt>3 tablespoons butter.</dt> -<dt>½ teaspoon salt.</dt> -<dt>1½ tablespoons chopped onion.</dt> -<dt>1½ teaspoons finely chopped parsley.</dt> -<dt>1 tablespoon chopped celery.</dt> -<dt>1 cup tomatoes cut in pieces.</dt></dl> -<p>Wash cucumbers and cut in half lengthwise. Scoop out as much -as possible of the pulp without breaking the skin. Brown the onion -in the fat, add other ingredients mixed with the cucumber pulp. -Stir constantly, and cook five minutes, or until dry. Place the filling -in the cucumber shells and bake until the shells are soft and the -mixture is brown on top.</p> -<h3 id="c15">Browned Parsnips</h3> -<p>Scrub parsnips clean, drop into boiling, lightly salted water, and -cook for 15 to 30 minutes or until tender. Drain, scrape off the skin, -split lengthwise, and pull out the stringy cores. Dip the pieces in -flour and fry in fat until golden brown.</p> -<div class="pb" id="Page_6">6</div> -<h3 id="c16">Corn Fritters</h3> -<dl class="ss undent"><dt>1 cup liquid, either juice from canned corn or milk, or the two mixed.</dt> -<dt>1 cup drained canned corn.</dt> -<dt>1¾ cups sifted cake flour</dt> -<dt>1 tablespoon melted fat.</dt> -<dt>1 egg.</dt> -<dt>2 teaspoons baking powder.</dt> -<dt>¾ teaspoon salt.</dt></dl> -<p>Mix the flour, baking powder, and salt. Mix the juice from the -canned corn or milk, or whatever liquid is used, the egg after it has -been beaten slightly, and the canned corn. Stir this liquid mixture -gradually into the dry ingredients. Add the melted fat. If the corn is -very moist, even after the liquid has been drained from it, more -flour may be needed.</p> -<p>Fry the corn fritters in deep fat, or if preferred, in a skillet in -shallow fat. In either case, drop the mixture by spoonfuls into the -fat and fry rather slowly. The fritters need time to cook through to -the center before the outside becomes too brown. Drain the fritters -on absorbent paper and serve hot.</p> -<h3 id="c17">Scalloped Onions and Peanuts</h3> -<dl class="ss undent"><dt>6 medium-sized onions.</dt> -<dt>½ cup peanuts, ground.</dt> -<dt>1 cup thin white sauce, made with 1 tablespoon flour, 1 tablespoon butter, and 1 cup milk.</dt></dl> -<p>Cook the skinned onions in boiling water until tender. Drain and -slice with a sharp knife. Place the onions in layers in a greased baking -dish, cover each layer with the cream sauce and the peanuts, and -continue until all ingredients are used. Cover the top with buttered -crumbs and bake in a moderate oven (350°F.) until golden brown. -Serve from the baking dish.</p> -<h2 id="c18"><span class="small">Fruits</span></h2> -<h3 id="c19">Fried Apples and Bacon</h3> -<p>Select about six good tart apples. Peel them. Cut them in 1-inch -cubes. Fry the bacon in a heavy skillet. As soon as the slices of -bacon are crisp, remove and drain them on clean brown paper and -keep in a warm place. Leave about one-fourth cup bacon fat in the -skillet and fill it with apples. Sprinkle on 3 tablespoons of sugar. -Apples fried this way require a little more sugar than ordinary -fried apples. Cover the apples. Cook slowly until tender. Then remove -the cover and turn apples gently, so the pieces will keep their -shape. Let them brown lightly. They are then almost transparent. -Place them on a hot platter, and surround them with the crisp -bacon.</p> -<div class="pb" id="Page_7">7</div> -<h3 id="c20">Scalloped Apples</h3> -<p>Pare, core, and slice tart apples, preferably those of a kind that -will hold their shape when cooked. Place a layer of the sliced apples -in a baking dish, sprinkle with sugar, dot with butter, or pour on a -little melted butter. Put in another layer of apples and keep on -until the dish is heaping full. Press the apples down and put in as -many as possible. Cover the dish and cook the apples slowly for 1 -to 1½ hours in a 300°F. (slow) oven. Fifteen minutes before the -apples are to be served, remove the cover and spread buttered bread -crumbs over the top. Return to the oven and let the crumbs become -golden brown and crisp. The apples themselves will be in whole -pieces and almost transparent. Some kinds will be pink in color. -Scalloped apples are good served hot with main course of dinner -or supper.</p> -<h2 id="c21"><span class="small">Salads</span></h2> -<h3 id="c22">Cabbage and Carrot Salad</h3> -<p>Use equal parts of grated carrots and finely shredded cabbage. -Mix the carrots and cabbage together with salad dressing until well -blended. Serve on crisp lettuce.</p> -<h3 id="c23">Stuffed Celery</h3> -<p>Cut the celery into pieces convenient for handling. Fill the hollow -of the celery stalks with cream cheese mixed with chopped pimiento, -green pepper, and chopped nuts. Serve on the plate with another -salad or as a relish.</p> -<h3 id="c24">Potato Salad</h3> -<dl class="ss undent"><dt>4 medium-sized potatoes.</dt> -<dt>1 cup finely cut celery.</dt> -<dt>1½ teaspoons salt.</dt> -<dt>1 teaspoon grated onion or more.</dt> -<dt>¼ cup chopped pickle.</dt> -<dt>1 cup salad dressing.</dt></dl> -<p>Cook the potatoes in their jackets in boiling salted water. As -soon as the potatoes are tender, but not soft, drain them and remove -the skins. When they are cold, cut the potatoes in small uniform -cubes. Add the celery, onion, pickle, salt, and salad dressing. -Mix together lightly to avoid breaking the potatoes and making them -mushy. Chill thoroughly and serve on crisp lettuce leaves.</p> -<div class="pb" id="Page_8">8</div> -<h3 id="c25">Tomato Aspic Salad</h3> -<dl class="ss undent"><dt>2 envelopes gelatin.</dt> -<dt>1 quart canned tomatoes.</dt> -<dt>1 tablespoon finely chopped green pepper.</dt> -<dt>2 tablespoons finely chopped celery.</dt> -<dt>1 tablespoon finely chopped parsley.</dt> -<dt>1 cup very finely shredded cabbage.</dt> -<dt>1½ teaspoons salt.</dt> -<dt>½ teaspoon onion juice.</dt> -<dt>½ teaspoon sugar.</dt></dl> -<p>Soak the gelatin in a small quantity of water. Boil the tomatoes for -5 minutes and strain through a fine sieve to remove the seeds. Pour -the hot tomato juice over the gelatin and stir until it is dissolved. -Add the salt, onion juice, and the sugar and chill. When the gelatin -mixture is partly set, add the finely shredded vegetables and mix well. -Add more salt if needed. Pour into wet custard cups and place in the -cold until set. Turn these molds out on crisp lettuce leaves and -serve with mayonnaise.</p> -<h2 id="c26"><span class="small">Breads</span></h2> -<h3 id="c27">Boston Brown Bread</h3> -<dl class="ss undent"><dt>1 cup corn meal.</dt> -<dt>1 cup rye meal.</dt> -<dt>1 cup whole wheat flour.</dt> -<dt>1 teaspoon salt.</dt> -<dt>¾ cup molasses.</dt> -<dt>2 cups sour milk and 1½ teaspoons soda, or 1¾ cups sweet milk and 4 teaspoons baking powder.</dt></dl> -<p>Mix and sift the dry ingredients; add the molasses and the milk. -Beat the mixture thoroughly. Pour the batter into a greased tin can -or mold until it is about three-fourths full. Cover, and steam for -3½ hours. Remove the cover, and bake the bread in a moderate -oven for ½ hour to dry it off. If the bread seems likely to crumble, -loop a clean string around the loaf and cut slices by pulling the ends -of the string.</p> -<h3 id="c28">Cheese Straws</h3> -<dl class="ss undent"><dt>1 cup flour.</dt> -<dt>½ teaspoon salt.</dt> -<dt>¼ cup fat.</dt> -<dt>1 cup grated cheese.</dt> -<dt>¹/₁₆ teaspoon cayenne.</dt> -<dt>3 tablespoons water.</dt></dl> -<p>Cut the flour, salt, cayenne, fat, and one-half of the cheese together -with a biscuit cutter until the mass is well blended. Add the water -and mix well. Toss on a slightly floured board and roll 2 or 3 times -until the dough is smooth. Sprinkle on one half of the remainder of -the cheese and roll again. Repeat this until all the cheese is used. -Roll the mass out until about ¼ inch thick. Cut in strips ½ inch -wide and 6 inches long. Place the strips on a baking sheet and bake -until a delicate brown, in a hot oven, about 400°F.</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c29">Waffles</h3> -<dl class="ss undent"><dt>1½ cups milk.</dt> -<dt>2 cups sifted cake flour.</dt> -<dt>3 tablespoons fat.</dt> -<dt>2 eggs.</dt> -<dt>3 teaspoons baking powder.</dt> -<dt>1½ tablespoons sugar.</dt> -<dt>¾ teaspoon salt.</dt></dl> -<p>Mix the dry ingredients, add the milk and egg yolks, then the -melted fat, and lastly fold in the beaten whites of eggs. Have the -waffle iron hot enough to brown the waffle quickly and well greased -unless it is the electrically heated aluminum kind. In that case, add -an extra tablespoon of melted shortening to the batter.</p> -<h2 id="c30"><span class="small">Desserts</span></h2> -<h3 id="c31">Chocolate Souffle</h3> -<dl class="ss undent"><dt>½ cup sugar.</dt> -<dt>½ cup fine dry bread crumbs.</dt> -<dt>1 tablespoon flour.</dt> -<dt>1 tablespoon butter.</dt> -<dt>1½ squares unsweetened chocolate.</dt> -<dt>½ teaspoon salt.</dt> -<dt>¾ cup milk.</dt> -<dt>4 eggs.</dt> -<dt>½ teaspoon vanilla.</dt></dl> -<p>Mix the flour and butter, add the milk, and stir over heat until -thickened. Melt the chocolate over steam, and add to the cream sauce, -with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. -Beat well. Fold in the well beaten whites of the eggs. Pour into a -greased 1½ quart pudding dish and bake in a slow oven (325°F.) for -1 hour, or until well set in the middle. Serve hot with the hard sauce -(<a href="#Page_9">page 9</a>).</p> -<h3 id="c32">Hard Sauce</h3> -<dl class="ss undent"><dt>¼ cup butter.</dt> -<dt>¾ cup powdered sugar.</dt> -<dt>½ teaspoon vanilla.</dt> -<dt>⅛ teaspoon grated nutmeg.</dt></dl> -<p>Cream together the butter and sugar, add the vanilla and nutmeg. -The secret of creamy hard sauce lies in long beating. Chill before -serving.</p> -<h3 id="c33">Rocks</h3> -<dl class="ss undent"><dt>1½ cups light brown sugar.</dt> -<dt>1 cup butter.</dt> -<dt>3 eggs, well beaten.</dt> -<dt>½ teaspoon soda in a little hot water.</dt> -<dt>1 teaspoon cinnamon.</dt> -<dt>3 cups raisins, chopped.</dt> -<dt>1 cup English walnut meats, chopped.</dt> -<dt>2¾ cups flour.</dt> -<dt>½ teaspoon salt.</dt></dl> -<p>Cream the butter and sugar and add the eggs. Sift the dry ingredients, -reserving some flour to roll the raisins and nuts. Mix all -together. Place by teaspoonfuls on a greased pan and bake in a -hot oven (375°F.).</p> -<div class="pb" id="Page_10">10</div> -<h3 id="c34">Baked Caramel Custard</h3> -<dl class="ss undent"><dt>1 quart milk.</dt> -<dt>5 eggs.</dt> -<dt>½ cup sugar.</dt> -<dt>½ teaspoon vanilla.</dt> -<dt>¼ cup caramel sirup.</dt> -<dt>¼ teaspoon salt.</dt> -<dt>Butter.</dt></dl> -<p>Heat the milk slightly with the sugar, salt, and caramel sirup. -Be sure the caramel sirup is entirely dissolved before this mixture -is poured into the lightly beaten eggs. Add the vanilla. Pour the -mixture into custard cups, and add a small piece of butter to each. -Bake in a pan surrounded by water in a slow oven (325°F.). Test -by placing the point of a knife in the center of the custard and if it -comes out clean remove the cups of custard at once from the hot -water. The custards may be served either hot or cold with caramel -sirup if more caramel flavor is desired.</p> -<p>Sugar can be caramelized easily by placing it in a heavy skillet over -slow even heat, and stirring it constantly until it melts and becomes -a heavy brown sirup. As soon as it reaches this stage take it from -the fire at once, and use it for flavoring and sweetening the custard.</p> -<h3 id="c35">Apple Dumplings</h3> -<p>Roll the pastry in a thin sheet and cut it in rounds. Place a whole, -cored apple in center of each round of pastry.</p> -<p>Sprinkle sugar over the apple, dot with butter, and bring the edges -of the pastry together over the apple. Bake in muffin pans, in a -moderate oven (350°F.) until apple is tender, about 1 hour. Serve -hot with hard sauce (<a href="#Page_9">page 9</a>).</p> -<h3 id="c36">Sour Cream Pie</h3> -<dl class="ss undent"><dt>1 cup sour cream.</dt> -<dt>1 cup sugar.</dt> -<dt>1 cup seeded raisins, cut fine.</dt> -<dt>2 eggs.</dt> -<dt>½ teaspoon powdered cinnamon.</dt> -<dt>½ teaspoon powdered cloves.</dt> -<dt>⅛ teaspoon salt.</dt> -<dt>2 tablespoons vinegar.</dt></dl> -<p>Beat the eggs. Mix the spices with the sugar, and add to the eggs -with the raisins, cream, salt, and vinegar. Beat well. Pour the mixture -into a deep, pastry-lined pie pan. Moisten the outer rim of the -pastry, and press the top crust over the lower one to hold in the -custard. Bake in a moderate oven (350°F.) until golden brown.</p> -<div class="pb" id="Page_11">11</div> -<h3 id="c37">Date Pudding</h3> -<dl class="ss undent"><dt>1½ cups pitted dates.</dt> -<dt>½ cup milk.</dt> -<dt>1 cup chopped nuts.</dt> -<dt>1 cup sugar.</dt> -<dt>3 eggs.</dt> -<dt>1 cup flour.</dt> -<dt>2 tablespoons butter.</dt> -<dt>1 teaspoon vanilla.</dt> -<dt>1 teaspoon baking powder.</dt> -<dt>¼ teaspoon salt.</dt></dl> -<p>Mix the butter and sugar and add the beaten eggs and milk. Sift -the dry ingredients and add them to the liquid mixture, reserving -enough flour to coat the dates and nuts. Add them and the vanilla. -Bake in a shallow greased pan in a very slow oven (250°F.) for 1 -hour 45 minutes, until set in the center. Cut in squares and serve -with whipped cream.</p> -<h3 id="c38">Pumpkin Pie</h3> -<dl class="ss undent"><dt>1½ cups cooked pumpkin.</dt> -<dt>1 cup milk.</dt> -<dt>½ cup sugar.</dt> -<dt>1 teaspoon cinnamon.</dt> -<dt>½ teaspoon salt.</dt> -<dt>½ teaspoon allspice.</dt> -<dt>¼ teaspoon mace.</dt> -<dt>2 eggs.</dt> -<dt>1 tablespoon butter.</dt></dl> -<p>Put all the ingredients, except the eggs and the butter, in the -double boiler. Bring to the scalding point. Beat eggs well; stir a -small amount of hot mixture into the eggs; stir egg mixture into -the remaining hot mixture. Stir until it starts to thicken. Add the -butter. Line a pie pan with pastry and bake until light brown. Pour -the hot filling into a baked crust. Bake the pie in a moderately hot -oven (400°F.) until the filling sets.</p> -<h3 id="c39">Applesauce Cake</h3> -<dl class="ss undent"><dt>1 cup sugar.</dt> -<dt>½ cup fat.</dt> -<dt>1 cup applesauce, unsweetened.</dt> -<dt>1 cup raisins, chopped.</dt> -<dt>2 tablespoons flour.</dt> -<dt>½ teaspoon cloves.</dt> -<dt>½ teaspoon cinnamon.</dt> -<dt>¼ teaspoon nutmeg.</dt> -<dt>2½ cups sifted cake flour.</dt> -<dt>1 teaspoon soda mixed with 2 tablespoons water.</dt> -<dt>½ teaspoon salt.</dt></dl> -<p>Cream the sugar and fat, add the applesauce and the soda which -has been dissolved in the water. Mix and sift the dry ingredients and -add them, with the floured raisins, to the first mixture. Beat well, -pour into a greased pan, and bake in a moderate oven (350°F.) for -about 35 minutes.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c40"><span class="small"><span class="large">RECIPES FROM 1976 ...</span></span></h2> -<h2 id="c41"><span class="small">Main Dishes</span></h2> -<h3 id="c42">Baked soybeans</h3> -<p><i>6 servings, about ⅔ cup each</i></p> -<table class="center"> -<tr><td class="l">Soybeans, dry </td><td class="l">2 cups</td></tr> -<tr><td class="l">Boiling water </td><td class="l">6 cups</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Bacon, diced </td><td class="l">¼ pound</td></tr> -<tr><td class="l">Onion, chopped </td><td class="l">½ cup</td></tr> -<tr><td class="l">Brown sugar, packed </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">1½ teaspoons</td></tr> -<tr><td class="l">Dry mustard </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Bean cooking liquid and water </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Light molasses </td><td class="l">¼ cup</td></tr> -</table> -<p>Boil beans for 2 minutes in -water. Let stand 1 hour. Add -salt. Cook 2 to 3 hours or until -tender. Drain; save liquid.</p> -<p><i>Preheat oven to 325°F. (slow).</i></p> -<p>Place cooked soybeans in a -beanpot or 2-quart baking dish.</p> -<p>Mix remaining ingredients and -stir into soybeans. Cover and -bake 3 hours. Remove cover during -last hour of baking to reduce -liquid and brown the top.</p> -<h3 id="c43">Meat loaf</h3> -<p><i>6 servings 1 slice each, about 1¼ -inches thick</i></p> -<table class="center"> -<tr><td class="l">Ground beef </td><td class="l">1½ pounds</td></tr> -<tr><td class="l">Egg </td><td class="l">1</td></tr> -<tr><td class="l">Milk </td><td class="l">½ cup</td></tr> -<tr><td class="l">Onion, finely chopped </td><td class="l">½ cup</td></tr> -<tr><td class="l">Breadcrumbs, fine dry </td><td class="l">⅓ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Sage </td><td class="l">¼ teaspoon</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate).</i> -Mix all ingredients thoroughly. -Press into a 9- by 5- by -3-inch loaf pan. Bake 1½ hours.</p> -<p>Remove from oven; drain off -excess fat.</p> -<h3 id="c44">Beef shish kebabs</h3> -<p><i>6 servings</i></p> -<table class="center"> -<tr><td class="l">Boneless sirloin steak </td><td class="l">2 pounds</td></tr> -<tr><td class="l">Oil </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Lemon juice </td><td class="l">3 tablespoons</td></tr> -<tr><td class="l">Dry white wine </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Garlic powder </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Thyme </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Green peppers, cut in eighths </td><td class="l">3</td></tr> -<tr><td class="l">Boiling water </td><td class="l">3 cups</td></tr> -<tr><td class="l">Mushroom caps </td><td class="l">24</td></tr> -<tr><td class="l">Pearl onions, whole, cooked </td><td class="l">24</td></tr> -<tr><td class="l">Tomato sauce </td><td class="l">8-ounce can</td></tr> -<tr><td class="l">Brown sugar </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Hot pepper sauce </td><td class="l">⅛ teaspoon</td></tr> -</table> -<p><i>The day before:</i></p> -<p>Cut meat into cubes. Place in -bowl.</p> -<p>Mix oil, lemon juice, wine, garlic -powder, thyme, and salt. Pour -oil mixture over meat. Let stand -in refrigerator for 24 hours.</p> -<p><i>The day of serving:</i></p> -<p>Drain meat; save liquid.</p> -<p>Cook green pepper pieces in -1 cup boiling water for 5 minutes -or until almost tender. Drain.</p> -<p>Pour 2 cups boiling water over -mushrooms. Cover. Let stand 5 -minutes. Drain.</p> -<p>Alternate meat cubes, onions, -mushrooms, and green pepper -pieces on skewers.</p> -<p>Mix tomato sauce, brown -<span class="pb" id="Page_13">13</span> -sugar, and hot pepper sauce with -remaining liquid from meat. -Brush meat and vegetables with -tomato sauce mixture.</p> -<p>Broil, turning as needed, until -meat is of desired doneness.</p> -<p>Heat remaining tomato mixture. -Serve over meat and vegetables.</p> -<h3 id="c45">Brunswick stew</h3> -<p><i>6 servings, 1½ cups each</i></p> -<table class="center"> -<tr><td class="l">Chicken, whole or cut-up </td><td class="l">3 pounds</td></tr> -<tr><td class="l">Salt </td><td class="l">1½ teaspoons</td></tr> -<tr><td class="l">Water </td><td class="l">3 cups</td></tr> -<tr><td class="l">Potatoes, diced </td><td class="l">1 cup</td></tr> -<tr><td class="l">Frozen lima beans </td><td class="l">1¾ cups</td></tr> -<tr><td class="l">Tomatoes </td><td class="l">16-ounce can</td></tr> -<tr><td class="l">Onions, chopped </td><td class="l">⅔ cup</td></tr> -<tr><td class="l">Corn, frozen </td><td class="l">1¾ cups</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Poultry seasoning </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Water </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Flour </td><td class="l">2 tablespoons</td></tr> -</table> -<p>Simmer chicken in salted water -until tender. Drain, save broth. -Separate the meat from the skin -and bones and cut meat into -pieces as desired.</p> -<p>Skim fat from broth. The fat -can be skimmed more easily if -the broth is chilled enough to -solidify the fat.</p> -<p>Add potatoes to broth and simmer -5 minutes.</p> -<p>Add lima beans, tomatoes, and -onions. Simmer 7 minutes.</p> -<p>Add chicken, corn, and seasonings. -Cook 3 minutes longer.</p> -<p>Mix ¼ cup water with flour -until smooth. Add to stew and -heat just long enough to thicken, -stirring as needed.</p> -<h3 id="c46">Eggs benedict</h3> -<p><i>6 servings</i></p> -<table class="center"> -<tr><td class="l">Canadian bacon </td><td class="l">6 slices, about 2 ounces each</td></tr> -<tr><td class="l">Oil or fat, melted </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">English muffins, cut in half </td><td class="l">3</td></tr> -<tr><td class="l">Butter or margarine </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Eggs </td><td class="l">6</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Boiling water </td><td class="l">4 cups or more</td></tr> -<tr><td class="l">Mock hollandaise sauce (<a href="#Page_18">p. 18</a>) </td><td class="l">1 recipe</td></tr> -</table> -<p>Fry bacon in fat in frypan. -Keep warm.</p> -<p>Spread English muffin halves -with butter or margarine. Toast -under broiler.</p> -<p>Break eggs into saucer, one at -a time. Slip each egg gently into -boiling salted water. Water should -cover eggs. Reheat to simmering. -Simmer, covered, until eggs are -of desired doneness, about 3 minutes -for medium.</p> -<p>Top each muffin half with slice -of bacon; then with poached egg. -Serve with mock hollandaise -sauce over top of egg.</p> -<h3 id="c47">Beef stew</h3> -<p><i>6 servings, 1½ cups each</i></p> -<table class="center"> -<tr><td class="l">Boneless stew beef, 1-inch cubes </td><td class="l">1½ pounds</td></tr> -<tr><td class="l">Fat or oil </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Water </td><td class="l">3 cups</td></tr> -<tr><td class="l">Bay leaf </td><td class="l">1</td></tr> -<tr><td class="l">Potatoes, quartered </td><td class="l">3 cups</td></tr> -<tr><td class="l">Carrots, cut in chunks </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Onions </td><td class="l">6 small</td></tr> -<tr><td class="l">Salt </td><td class="l">2 teaspoons</td></tr> -<tr><td class="l">Pepper </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Flour </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Water </td><td class="l">⅓ cup</td></tr> -</table> -<div class="pb" id="Page_14">14</div> -<p>Brown meat on all sides in fat -in a large, heavy saucepan. Add -3 cups water and bay leaf. Cover -tightly. Simmer about 2 hours or -until meat is tender.</p> -<p>Add vegetables and seasonings -and continue cooking, covered, -about 25 minutes or until vegetables -are tender. Remove bay -leaf.</p> -<p>Stir flour into ⅓ cup water -until smooth.</p> -<p>Stir flour mixture gently into -stew; continue stirring only as -needed to prevent sticking until -stew thickens.</p> -<h3 id="c48">Curried pork chops</h3> -<p><i>6 servings, 1 chop each</i></p> -<table class="center"> -<tr><td class="l">Pork chops, loin </td><td class="l">6</td></tr> -<tr><td class="l">Flour </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Oil or fat, melted </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Mushrooms, sliced, drained </td><td class="l">8-ounce can</td></tr> -<tr><td class="l">Onion, finely chopped </td><td class="l">⅓ cup</td></tr> -<tr><td class="l">Butter or margarine </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Flour </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Salt </td><td class="l">1½ teaspoons</td></tr> -<tr><td class="l">Curry powder </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Milk </td><td class="l">1½ cups</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate).</i></p> -<p>Coat chops with ¼ cup flour. -Brown chops on both sides in fat.</p> -<p>Place chops in baking pan. -Cover chops with mushrooms.</p> -<p>Cook onion in butter or margarine -until tender. Stir in 2 -tablespoons flour, salt, and curry -powder. Gradually stir in milk. -Cook, stirring constantly, until -thickened.</p> -<p>Pour milk mixture over chops. -Cover pan. Bake 1 hour or until -chops are tender.</p> -<h3 id="c49">Lasagna</h3> -<p><i>9 servings, 1 cup each</i></p> -<table class="center"> -<tr><td class="l">Ground beef </td><td class="l">¾ pound</td></tr> -<tr><td class="l">Garlic cloves, finely chopped </td><td class="l">2</td></tr> -<tr><td class="l">Onion, chopped </td><td class="l">½ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">1½ teaspoons</td></tr> -<tr><td class="l">Red pepper, crushed, dried </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Oregano </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Parsley, dried </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Tomato paste </td><td class="l">6-ounce can</td></tr> -<tr><td class="l">Tomato sauce </td><td class="l">8-ounce can</td></tr> -<tr><td class="l">Hot water </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Lasagna noodles </td><td class="l">6</td></tr> -<tr><td class="l">Egg, beaten </td><td class="l">1</td></tr> -<tr><td class="l">Ricotta cheese </td><td class="l">12 ounces</td></tr> -<tr><td class="l">Mozzarella cheese, thinly sliced </td><td class="l">4 ounces</td></tr> -<tr><td class="l">Parmesan cheese, grated </td><td class="l">¼ cup</td></tr> -</table> -<p>Crumble ground beef into large -frypan. Cook over moderate heat, -stirring as needed, until beef is -lightly browned. Add garlic and -onion; cook until onion becomes -tender. Stir in seasonings, tomato -paste, tomato sauce, and water.</p> -<p>Cook lasagna noodles until tender, -using directions on package.</p> -<p>Mix egg with Ricotta cheese.</p> -<p><i>Preheat oven to 350°F. (moderate).</i></p> -<p>In a 7- by 12- by 2-inch baking -dish, spread layers of one-fourth -of tomato-meat sauce, then three -noodles, and another one-fourth -of tomato-meat sauce. Top with -half of each kind of cheese. Add -another one-fourth of the tomato-meat -sauce; then the remaining -Ricotta mixture and Mozzarella -cheese. Spread with remaining -noodles and sauce. Top with remaining -Parmesan cheese.</p> -<p>Bake, uncovered, 30 minutes. -Cool 10 minutes before serving.</p> -<div class="pb" id="Page_15">15</div> -<p>NOTE: Lasagna freezes well -either before or after baking. -Thaw in refrigerator. Leftover -lasagna can also be stored in the -refrigerator for a day or two, -and tastes just as good reheated -as when freshly baked.</p> -<h3 id="c50">Moussaka -<br />(lamb and eggplant casserole)</h3> -<p><i>6 servings, 1 cup each</i></p> -<table class="center"> -<tr><td class="l">Eggplant, pared, sliced </td><td class="l">1 small (about 1 pound)</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">½ cup</td></tr> -<tr><td class="l">Fat or oil </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Onion, finely chopped </td><td class="l">½ cup</td></tr> -<tr><td class="l">Ground lamb </td><td class="l">1½ pounds</td></tr> -<tr><td class="l">Dry red wine </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Tomato sauce </td><td class="l">½ cup</td></tr> -<tr><td class="l">Parsley, chopped </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Thyme </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Breadcrumbs, fine dry </td><td class="l">½ cup</td></tr> -<tr><td class="l">Tomatoes, peeled, sliced </td><td class="l">2</td></tr> -<tr><td class="l">Yogurt </td><td class="l">8-ounce container</td></tr> -<tr><td class="l">Egg yolks, beaten </td><td class="l">2</td></tr> -<tr><td class="l">Parmesan cheese, grated </td><td class="l">¼ cup</td></tr> -</table> -<p>Sprinkle eggplant slices with -½ teaspoon salt. Let stand 1 hour.</p> -<p><i>Preheat oven to 375°F. (moderate). -Grease 3-quart casserole.</i></p> -<p>Dry eggplant with paper towel. -Coat with half of the flour. Brown -lightly in fat.</p> -<p>Cook onion and lamb until -lamb is lightly browned. Drain -off excess fat.</p> -<p>Mix wine, tomato sauce, parsley, -thyme, pepper, and 1 teaspoon -salt. Pour over meat mixture. -Cook over low heat for 15 -minutes.</p> -<p>Sprinkle half of the breadcrumbs -in bottom of casserole. -Arrange eggplant slices in layer -on breadcrumbs. Spread meat -mixture over eggplant slices. -Place tomato slices on top of -meat.</p> -<p>Beat yogurt, egg yolks, and -remaining flour together. Pour -over tomato slices. Sprinkle with -Parmesan cheese. Top with remaining -bread crumbs. Bake 45 -minutes.</p> -<h3 id="c51">Braised beef and vegetables</h3> -<p><i>6 servings, about 3½ ounces meat -and 1 cup vegetable each</i></p> -<table class="center"> -<tr><td class="l">Beef chuck, boneless, ½-inch thick </td><td class="l">2 pounds</td></tr> -<tr><td class="l">Flour </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Fat or oil </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Water </td><td class="l">½ cup</td></tr> -<tr><td class="l">Onions </td><td class="l">6 small</td></tr> -<tr><td class="l">Carrots, cut into 2- or 3-inch pieces </td><td class="l">6 medium</td></tr> -<tr><td class="l">Celery, cut into 1-inch pieces </td><td class="l">3 stalks</td></tr> -<tr><td class="l">Potatoes, quartered </td><td class="l">6 small</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate).</i> -Cut meat into six serving -pieces. Mix flour and seasonings; -coat meat with mixture.</p> -<p>Heat fat in large frypan. Brown -meat on both sides, turning once. -Place browned meat in large baking -pan. Add water, onions, carrots, -and celery. Cover and bake -1 hour.</p> -<p>Add potatoes, cover, and bake -45 minutes longer or until vegetables -are tender. Remove meat -and vegetables from liquid before -serving. Make gravy with liquid, -if desired.</p> -<div class="pb" id="Page_16">16</div> -<h3 id="c52">Sauerbraten</h3> -<p><i>12 servings, 3 ounces each</i></p> -<table class="center"> -<tr><td class="l">Onions, sliced </td><td class="l">2 cups</td></tr> -<tr><td class="l">Lemon juice </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Vinegar </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Sugar </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Cloves, whole </td><td class="l">12</td></tr> -<tr><td class="l">Bay leaves </td><td class="l">4</td></tr> -<tr><td class="l">Pepper </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">2 teaspoons</td></tr> -<tr><td class="l">Beef rump roast, boneless </td><td class="l">About 3½ pounds</td></tr> -<tr><td class="l">Fat or oil </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Cooking liquid and water </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Cold water </td><td class="l">½ cup</td></tr> -<tr><td class="l">Gingersnaps, crushed </td><td class="l">½ cup</td></tr> -</table> -<p><i>Two days before:</i></p> -<p>Mix onions, lemon juice, vinegar, -sugar, cloves, bay leaves, -pepper, and salt. Place roast in -bowl. Pour onion mixture over -roast. Let stand in refrigerator -for 48 hours. Turn roast over in -bowl halfway through standing -period.</p> -<p><i>The day of serving:</i></p> -<p>Remove roast from onion mixture; -drain.</p> -<p>Brown meat in fat in heavy -pan. Add onion mixture. Simmer -until tender, about 2½ hours. Remove -meat; strain cooking liquid.</p> -<p>Heat cooking liquid and water -to boiling.</p> -<p>Mix cold water and gingersnaps. -Stir into boiling liquid. -Cook, stirring constantly, until -thickened.</p> -<p>Slice roast into thin slices. -Serve with gingersnap gravy.</p> -<h3 id="c53">Quiche Lorraine</h3> -<p><i>6 servings</i></p> -<table class="center"> -<tr><td class="l">Bacon </td><td class="l">8 ounces</td></tr> -<tr><td class="l">Pastry shell, unbaked </td><td class="l">9-inch</td></tr> -<tr><td class="l">Swiss cheese, natural, coarsely shredded </td><td class="l">1½ cups (7 ounces)</td></tr> -<tr><td class="l">Salt </td><td class="l">¾ teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Cayenne </td><td class="l">Dash</td></tr> -<tr><td class="l">Nutmeg </td><td class="l">Dash</td></tr> -<tr><td class="l">Eggs </td><td class="l">4</td></tr> -<tr><td class="l">Half-and-half </td><td class="l">1½ cups</td></tr> -</table> -<p><i>Preheat oven to 375°F. (moderate).</i></p> -<p>Cut bacon into pieces and fry -until brown and very crisp. Drain -well. Crumble bacon into pastry -shell. Sprinkle cheese over the bacon. -Mix seasonings and sprinkle -over cheese.</p> -<p>Beat eggs and half-and-half together. -Pour over cheese and -bacon.</p> -<p>Bake 45 minutes or until lightly -browned and a knife inserted -into the center comes out clean.</p> -<h3 id="c54">Hamburger Parmesan</h3> -<p><i>6 servings, 1 patty each</i></p> -<table class="center"> -<tr><td class="l">Ground beef round </td><td class="l">1½ pounds</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Eggs, beaten </td><td class="l">2</td></tr> -<tr><td class="l">Breadcrumbs, fine dry </td><td class="l">1 cup</td></tr> -<tr><td class="l">Fat or oil </td><td class="l">3 tablespoons</td></tr> -<tr><td class="l">Mozzarella cheese </td><td class="l">6 slices</td></tr> -<tr><td class="l">Mushroom pieces, drained </td><td class="l">4-ounce can</td></tr> -<tr><td class="l">Spaghetti sauce </td><td class="l">15-ounce can</td></tr> -<tr><td class="l">Parmesan cheese </td><td class="l">3 tablespoons</td></tr> -</table> -<div class="pb" id="Page_17">17</div> -<p><i>Preheat oven to 400°F. (hot).</i></p> -<p>Gently mix ground beef with -salt and pepper. Shape into six -patties about ½ inch thick. Coat -each patty with flour; dip into -eggs. Coat with breadcrumbs. -Brown patties in fat.</p> -<p>Arrange patties in single layer -in baking pan, about 13 by 9 by 2 -inches. Top each patty with a -slice of Mozzarella cheese. Place -mushroom pieces on top of cheese-covered -patties. Top with spaghetti -sauce. Sprinkle with Parmesan -cheese.</p> -<p>Bake 25 minutes or until sauce -is bubbly and cheese melted.</p> -<h2 id="c55"><span class="small">Vegetables</span></h2> -<h3 id="c56">Corn pudding</h3> -<p><i>6 servings, about ⅔ cup each</i></p> -<table class="center"> -<tr><td class="l">Frozen corn, whole kernel </td><td class="l">3½ cups</td></tr> -<tr><td class="l">Milk </td><td class="l">1 cup</td></tr> -<tr><td class="l">Eggs, slightly beaten </td><td class="l">3</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Butter or margarine, melted </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Sugar </td><td class="l">3 tablespoons</td></tr> -</table> -<p><i>Preheat oven to 325°F. (slow). -Grease 1½-quart casserole.</i></p> -<p>Cook corn according to package -directions. Drain. Scald -milk.</p> -<p>Mix remaining ingredients together. -Slowly add hot milk to -egg mixture. Add corn. Pour into -casserole.</p> -<p>Bake 30 minutes or until set.</p> -<p>NOTE: Instead of frozen corn, -use two 17-ounce cans whole-kernel -corn, heated until boiling -and drained.</p> -<h3 id="c57">Cabbage cooked in milk</h3> -<p><i>6 servings, ½ cup each</i></p> -<table class="center"> -<tr><td class="l">Cabbage, shredded </td><td class="l">1 quart</td></tr> -<tr><td class="l">Milk </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Flour </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Butter or margarine, melted </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">Dash</td></tr> -</table> -<p>Add cabbage to milk and simmer -for 2 minutes.</p> -<p>Mix the flour and fat and add -a little of the hot milk. Stir into -cabbage and cook for 3 or 4 minutes -until thickened, stirring constantly.</p> -<p>Season with salt and pepper.</p> -<h3 id="c58">Eggplant-tomato casserole</h3> -<p><i>6 servings, ¾ cup each</i></p> -<table class="center"> -<tr><td class="l">Onion, chopped </td><td class="l">1 large</td></tr> -<tr><td class="l">Eggplants, peeled and diced </td><td class="l">2 small</td></tr> -<tr><td class="l">Butter or margarine </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Tomatoes, drained </td><td class="l">28-ounce can</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Corn flake crumbs </td><td class="l">¼ cup</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate).</i></p> -<p>Cook onion and eggplant in fat -until golden brown. Add tomatoes, -salt, and pepper. Mix -thoroughly. Pour into casserole -and top with crumbs.</p> -<p>Bake 30 minutes.</p> -<div class="pb" id="Page_18">18</div> -<h2 id="c59"><span class="small">Sauces</span></h2> -<h3 id="c60">Mock hollandaise sauce</h3> -<p><i>6 servings, 2 tablespoons each</i></p> -<table class="center"> -<tr><td class="l">Cream cheese, softened </td><td class="l">3-ounce package</td></tr> -<tr><td class="l">Egg, beaten </td><td class="l">1</td></tr> -<tr><td class="l">Lemon juice </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Milk </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Salt </td><td class="l">⅛ teaspoon</td></tr> -</table> -<p>Beat cream cheese and egg -together until smooth. Add lemon -juice, milk, and salt. Mix well.</p> -<p>Cook over low heat, stirring -constantly, until sauce is thick -and fluffy.</p> -<h2 id="c61"><span class="small">Salads</span></h2> -<h3 id="c62">Jellied vegetable salad</h3> -<p><i>6 servings, ½ cup each</i></p> -<table class="center"> -<tr><td class="l">Lemon-flavored gelatin </td><td class="l">3-ounce package</td></tr> -<tr><td class="l">Unflavored gelatin </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Boiling water </td><td class="l">1 cup</td></tr> -<tr><td class="l">Cold water </td><td class="l">1 cup</td></tr> -<tr><td class="l">Onion, finely chopped </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Green pepper, chopped </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Carrots, shredded </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Celery, diced </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Radishes, thinly sliced </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Salad greens </td><td class="l">6 leaves</td></tr> -</table> -<p>Mix flavored and unflavored -gelatin. Dissolve in boiling water. -Add cold water, onion, and salt.</p> -<p>Chill in refrigerator until mixture -begins to thicken.</p> -<p>Gently stir in green pepper, -carrots, celery, and radishes. -Pour into a 1-quart mold or six -individual molds.</p> -<p>Chill until set. Unmold on -salad greens.</p> -<h3 id="c63">Luncheon chef’s salad</h3> -<p><i>6 servings, about 3 cups each -without dressing</i></p> -<table class="center"> -<tr><td class="l">Head lettuce </td><td class="l">1 medium</td></tr> -<tr><td class="l">Radishes, thinly sliced </td><td class="l">8</td></tr> -<tr><td class="l">Green onions, thinly sliced </td><td class="l">4</td></tr> -<tr><td class="l">Tomatoes, cut in eighths </td><td class="l">3 large</td></tr> -<tr><td class="l">Ham, cooked, diced </td><td class="l">2 cups</td></tr> -<tr><td class="l">Swiss cheese, coarsely shredded </td><td class="l">1½ cups (7 ounces)</td></tr> -<tr><td class="l">Croutons </td><td class="l">1⅓ cups</td></tr> -<tr><td class="l">Salad dressing </td><td class="l">As desired</td></tr> -</table> -<p>Wash and drain lettuce. Reserve -outer leaves; tear remaining -lettuce into bite-size pieces. -Toss lettuce pieces lightly with -radishes and onions.</p> -<p>Line individual salad bowls -with lettuce leaves. For each -salad use 2 cups lettuce mixture -and top with four tomato wedges, -⅓ cup ham, and ¼ cup -cheese. Top with croutons.</p> -<p>Serve with salad dressing of -your choice.</p> -<h3 id="c64">Jellied citrus-avocado salad</h3> -<p><i>6 servings, ¾ cup each</i></p> -<table class="center"> -<tr><td class="l">Lemon-flavored gelatin </td><td class="l">3-ounce package</td></tr> -<tr><td class="l">Boiling water </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Grapefruit juice </td><td class="l">½ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Grapefruit sections, diced </td><td class="l">½ cup</td></tr> -<tr><td class="l">Orange sections, diced </td><td class="l">½ cup</td></tr> -<tr><td class="l">Avocado, diced </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Salad greens </td><td class="l">6 leaves</td></tr> -</table> -<p>Dissolve gelatin in boiling water. -Add grapefruit juice and -salt.</p> -<div class="pb" id="Page_19">19</div> -<p>Chill until mixture begins to -thicken; add fruits. Pour into -individual molds.</p> -<p>Chill until set. Unmold on salad -greens.</p> -<h2 id="c65"><span class="small">Breads</span></h2> -<h3 id="c66">White bread</h3> -<p><i>2 loaves, 18 slices each</i></p> -<table class="center"> -<tr><td class="l">Flour, unsifted </td><td class="l">About 5½ cups</td></tr> -<tr><td class="l">Sugar </td><td class="l">3 tablespoons</td></tr> -<tr><td class="l">Salt </td><td class="l">2 teaspoons</td></tr> -<tr><td class="l">Yeast, active dry </td><td class="l">2 packages</td></tr> -<tr><td class="l">Milk </td><td class="l">2 cups</td></tr> -<tr><td class="l">Shortening </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Shortening, melted, or oil </td><td class="l">1 tablespoon</td></tr> -</table> -<p>Mix 2 cups of flour with sugar, -salt, and yeast. Heat milk and -¼ cup shortening together until -very warm (120°F. to 130°F.). -Shortening does not need to melt.</p> -<p>Gradually stir milk mixture -into flour mixture. Add 1 more -cup flour. Beat 2 minutes at high -speed on electric mixer. Mix in -enough of the remaining flour to -make a soft dough that leaves -the side of the bowl.</p> -<p>Knead on a lightly floured -surface until dough is smooth -and elastic, about 10 minutes.</p> -<p>Cover with plastic wrap, then -a clean towel. Let rest 20 minutes.</p> -<p><i>Grease two loaf pans, 9- by 5- -by 3 inches.</i> Divide dough in half. -Shape into loaves. Place in loaf -pans. Brush tops with 1 tablespoon -fat.</p> -<p>Cover with plastic wrap. Refrigerate -2 to 24 hours.</p> -<p>Remove from refrigerator. -Puncture gently any air bubbles -on surface with toothpick or cake -tester. Let rest 10 minutes before -baking.</p> -<p><i>Preheat oven to 375°F. (moderate).</i> -Bake 40 minutes or until -done.</p> -<p>Remove bread from pans. Cool -on racks.</p> -<h3 id="c67">Squash bread</h3> -<p><i>1 loaf, 18 slices</i></p> -<table class="center"> -<tr><td class="l">Flour, unsifted </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Cinnamon </td><td class="l">2 teaspoons</td></tr> -<tr><td class="l">Baking powder </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Baking soda </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Eggs </td><td class="l">2</td></tr> -<tr><td class="l">Sugar </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Oil </td><td class="l">½ cup</td></tr> -<tr><td class="l">Vanilla </td><td class="l">2 teaspoons</td></tr> -<tr><td class="l">Zucchini or yellow summer squash, coarsely shredded, lightly packed </td><td class="l">1⅓ cups</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate). -Grease a 9- by 5- by 3-inch -loaf pan.</i></p> -<p>Mix dry ingredients, except -sugar, thoroughly.</p> -<p>Beat eggs until frothy. Add -sugar, oil, and vanilla. Beat until -lemon colored, about 3 minutes. -Stir in squash. Add dry ingredients. -Mix just until dry ingredients -are moistened.</p> -<p>Pour into loaf pan. Bake 40 -minutes or until toothpick inserted -in center of loaf comes out -clean.</p> -<p>Cool on rack. Remove from -pan after 10 minutes.</p> -<div class="pb" id="Page_20">20</div> -<h3 id="c68">Muffins</h3> -<p><i>12 medium-size muffins</i></p> -<table class="center"> -<tr><td class="l">Flour, unsifted </td><td class="l">2 cups</td></tr> -<tr><td class="l">Baking powder </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Sugar </td><td class="l">⅓ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Egg, slightly beaten </td><td class="l">1</td></tr> -<tr><td class="l">Milk </td><td class="l">1 cup</td></tr> -<tr><td class="l">Shortening, melted, or oil </td><td class="l">⅓ cup</td></tr> -</table> -<p><i>Preheat oven to 400°F. (hot). -Grease muffin tins.</i></p> -<p>Mix flour, baking powder, sugar, -and salt thoroughly.</p> -<p>Mix egg and milk; add fat. -Pour milk mixture into flour mixture. -Stir until dry ingredients -are barely moistened. Do not -overmix. Batter will be lumpy.</p> -<p>Fill muffin tins half full of -batter. Bake 20 to 25 minutes -until lightly browned.</p> -<h3 id="c69">Cornbread</h3> -<p><i>6 servings, 4 by 2½ inches each</i></p> -<table class="center"> -<tr><td class="l">Yellow cornmeal </td><td class="l">1 cup</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">1 cup</td></tr> -<tr><td class="l">Baking powder </td><td class="l">4 teaspoons</td></tr> -<tr><td class="l">Sugar </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Milk </td><td class="l">1 cup</td></tr> -<tr><td class="l">Egg, beaten </td><td class="l">1</td></tr> -<tr><td class="l">Shortening, melted or oil </td><td class="l">2 tablespoons</td></tr> -</table> -<p><i>Preheat oven to 400°F. (hot). -Grease an 8- by 8- by 2-inch -baking pan.</i></p> -<p>Mix dry ingredients thoroughly.</p> -<p>Mix milk and egg; stir in fat.</p> -<p>Add liquid to dry ingredients; -stir only enough to mix.</p> -<p>Pour batter into pan. Bake 20 -to 25 minutes, or until lightly -browned.</p> -<h3 id="c70">Banana bread</h3> -<p><i>1 loaf, 18 slices</i></p> -<table class="center"> -<tr><td class="l">Flour, unsifted </td><td class="l">1¾ cups</td></tr> -<tr><td class="l">Baking powder </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Sugar </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Shortening </td><td class="l">½ cup</td></tr> -<tr><td class="l">Eggs </td><td class="l">2</td></tr> -<tr><td class="l">Bananas, mashed </td><td class="l">1 cup</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate). -Grease 9- by 5- by 3-inch -loaf pan.</i></p> -<p>Mix flour, baking powder, and -salt thoroughly.</p> -<p>Mix sugar, fat, and eggs together -until light and fluffy. Stir -in bananas. Add dry ingredients -and stir just until smooth.</p> -<p>Pour into pan. Bake until firmly -set when lightly touched in -center, 50 to 60 minutes. (Bread -may crack across top.)</p> -<p>Cool on rack. Remove from -pan after 10 minutes.</p> -<h2 id="c71"><span class="small">Desserts</span></h2> -<h3 id="c72">Sour cream cookies</h3> -<p><i>4 dozen cookies</i></p> -<table class="center"> -<tr><td class="l">Butter or margarine, softened </td><td class="l">½ cup</td></tr> -<tr><td class="l">Sugar </td><td class="l">1 cup</td></tr> -<tr><td class="l">Eggs, beaten </td><td class="l">2</td></tr> -<tr><td class="l">Vanilla </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">1¾ cups</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Baking soda </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Nutmeg </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Sour cream </td><td class="l">½ cup</td></tr> -<tr><td class="l">Nuts, chopped </td><td class="l">1 cup</td></tr> -</table> -<p><i>Preheat oven to 375°F. (moderate). -Grease baking sheets.</i></p> -<div class="pb" id="Page_21">21</div> -<p>Beat fat and sugar together -until creamy. Beat in eggs and -vanilla.</p> -<p>Stir flour, salt, baking soda, -and nutmeg together. Mix flour -mixture, sour cream, and nuts -with fat mixture.</p> -<p>Drop dough from a teaspoon -onto baking sheets; space cookies -about 2 inches apart.</p> -<p>Bake 10 to 12 minutes, or until -lightly browned around the -edges.</p> -<h3 id="c73">Baked pastry shell</h3> -<p><i>8- or 9-inch pastry shell, 6 to 8 -servings</i></p> -<table class="center"> -<tr><td class="l">Flour, unsifted </td><td class="l">1 cup</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Shortening or lard </td><td class="l">⅓ cup</td></tr> -<tr><td class="l">Cold water </td><td class="l">About 2 tablespoons</td></tr> -</table> -<p><i>Preheat oven to 450°F. (very -hot).</i></p> -<p>Mix flour and salt thoroughly. -Mix in fat only until mixture is -crumbly. A pastry blender, two -table knives, or a fork may be -used for mixing. Add a little water -at a time while mixing lightly. -Dough should be just moist -enough to cling together when -pressed.</p> -<p>For easier handling, cover -dough tightly and let stand a few -minutes.</p> -<p>Shape dough into a ball. Roll -out on a lightly floured surface -until the dough is at least an -inch wider all around than the -piepan.</p> -<p>Fold dough in half for easier -lifting and centering in piepan.</p> -<p>Smooth pastry into place, lifting -edges as necessary to eliminate -air bubbles.</p> -<p>Trim off irregular edges leaving -about one-half inch beyond -edge of pan; fold under to edge -of pan. Shape edge into plain or -fancy rim, as desired. Prick bottom -and sides well with a fork -before baking.</p> -<p>Bake 12 to 15 minutes until -golden brown. Cool before filling.</p> -<h4><i>VARIATIONS</i></h4> -<p><i>Pastry shell filled before baking.</i>—Do -not prick the pastry. -Fill and bake as directed in pie -filling recipe.</p> -<p><i>Pastry for two-crust pie.</i>—Double -the recipe for baked pastry -shell. Form dough into two -balls, one slightly larger than the -other. Roll out larger ball and -fit into piepan. Roll remaining -dough for top crust; make small -slits to let steam escape during -baking. Put filling into pastry-lined -pan and top with second -crust. Fold edges of pastry under -and press together firmly to seal. -Bake as directed in pie recipe.</p> -<h3 id="c74">Apple pie</h3> -<p><i>9-inch pie, 6 to 8 servings</i></p> -<table class="center"> -<tr><td class="l">Pastry for two-crust pie (<a href="#Page_21">p. 21</a>) </td><td class="l">1</td></tr> -<tr><td class="l">Sugar </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Cornstarch </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Cinnamon </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Apples, tart, pared, sliced </td><td class="l">6 cups</td></tr> -</table> -<p><i>Preheat oven to 400°F. (hot).</i></p> -<div class="pb" id="Page_22">22</div> -<p>Prepare pastry.</p> -<p>Mix dry ingredients lightly -with apples in a bowl. Put filling -into pastry-lined 9-inch pan. Top -with second crust. Fold edges of -pastry under and press together -firmly to seal.</p> -<p>Bake 50 to 60 minutes or until -filling is bubbly and crust is lightly -browned.</p> -<h3 id="c75">Apple turnovers</h3> -<p><i>6 turnovers</i></p> -<h4><i>Pastry</i></h4> -<table class="center"> -<tr><td class="l">Flour, unsifted </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Salt </td><td class="l">¾ teaspoon</td></tr> -<tr><td class="l">Shortening </td><td class="l">½ cup</td></tr> -<tr><td class="l">Cold water </td><td class="l">About 3 tablespoons</td></tr> -<tr><td class="l">Butter or margarine </td><td class="l">2 tablespoons</td></tr> -</table> -<h4><i>Filling</i></h4> -<table class="center"> -<tr><td class="l">Apples, tart, pared, sliced </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Sugar </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Cinnamon </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Nutmeg </td><td class="l">⅛ teaspoon</td></tr> -</table> -<p>Mix flour and salt thoroughly. -Mix in shortening only until mixture -is crumbly. A pastry blender, -two table knives, or a fork may -be used for mixing.</p> -<p>Add water, a little at a time, -mixing lightly. Dough should be -just moist enough to cling together -when pressed. Shape -dough into a ball.</p> -<p>Roll out on a lightly floured -surface until dough is about 12 -by 12 inches. Dot with butter or -margarine.</p> -<p>Fold pastry so that two sides -meet in center. Press folded pastry -with fingers. Fold ends to -center and press with fingers.</p> -<p>Wrap in waxed paper and -chill.</p> -<p>Divide pastry into six balls. -Roll each ball out on a lightly -floured surface to make a 6-inch -square.</p> -<p><i>Preheat oven to 400°F. (hot).</i></p> -<p>Place about ¼ cup apples onto -half of each pastry square -about ½ inch from edges so that -when top is folded over the turnover -will be triangular.</p> -<p>Mix sugar, salt, cinnamon, and -nutmeg. Sprinkle apples with -sugar mixture.</p> -<p>Moisten edges of pastry -squares. Fold pastry diagonally -over apple mixture. Seal edges -with a fork. Prick tops of turnovers.</p> -<p>Bake until lightly browned, -about 25 to 30 minutes.</p> -<h3 id="c76">Gingerbread</h3> -<p><i>9 servings</i></p> -<table class="center"> -<tr><td class="l">Shortening </td><td class="l">½ cup</td></tr> -<tr><td class="l">Brown sugar, packed </td><td class="l">⅓ cup</td></tr> -<tr><td class="l">Egg </td><td class="l">1</td></tr> -<tr><td class="l">Light molasses </td><td class="l">½ cup</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Baking soda </td><td class="l">¾ teaspoon</td></tr> -<tr><td class="l">Ginger </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Cinnamon </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Boiling water </td><td class="l">½ cup</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate). -Grease an 8- by 8- by 2-inch -baking pan.</i></p> -<p>Beat shortening and sugar until -creamy. Add egg and molasses; -beat well.</p> -<p>Mix dry ingredients thoroughly. -<span class="pb" id="Page_23">23</span> -Add to molasses mixture alternately -with boiling water. -Beat after each addition.</p> -<p>Pour batter into pan. Bake 35 -to 40 minutes. Serve warm.</p> -<h3 id="c77">Cheesecake</h3> -<p><i>9-inch cake, 12 servings</i></p> -<table class="center"> -<tr><td class="l">Zwieback crumbs </td><td class="l">1 cup</td></tr> -<tr><td class="l">Butter or margarine, melted </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Sugar </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Cinnamon </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Cream cheese, softened </td><td class="l">16 ounces</td></tr> -<tr><td class="l">Sugar </td><td class="l">½ cup</td></tr> -<tr><td class="l">Flour </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Lemon rind, grated </td><td class="l">1 lemon</td></tr> -<tr><td class="l">Lemon juice </td><td class="l">1 lemon</td></tr> -<tr><td class="l">Egg yolks </td><td class="l">5</td></tr> -<tr><td class="l">Sour cream </td><td class="l">1 cup</td></tr> -<tr><td class="l">Vanilla </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Egg whites </td><td class="l">5</td></tr> -</table> -<p>Mix crumbs, melted fat, sugar, -and cinnamon. Line bottom of -9-inch spring-form pan with ¾ -cup crumbs, saving remaining -crumbs for top.</p> -<p><i>Preheat oven to 325°F. (slow).</i></p> -<p>Beat cheese until soft. Mix in -sugar, flour, and salt. Stir in -lemon rind and juice. Add yolks -one at a time, beating after each -addition. Add sour cream and -vanilla. Mix well.</p> -<p>Beat egg whites until stiff. -Fold egg whites into cheese mixture.</p> -<p>Pour mixture into pan. Cover -with remaining crumbs. Bake 1 -hour or until set.</p> -<p>Cool on cake rack. Refrigerate.</p> -<h3 id="c78">Sponge cake roll</h3> -<p><i>8 servings</i></p> -<table class="center"> -<tr><td class="l">Cake flour, unsifted </td><td class="l">1 cup</td></tr> -<tr><td class="c">or</td></tr> -<tr><td class="l">All-purpose flour, unsifted </td><td class="l">1 cup less 2 tablespoons</td></tr> -<tr><td class="l">Baking powder </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Eggs </td><td class="l">3</td></tr> -<tr><td class="l">Sugar </td><td class="l">1 cup</td></tr> -<tr><td class="l">Water </td><td class="l">⅓ cup</td></tr> -<tr><td class="l">Vanilla </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Confectioner’s sugar </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Filling </td><td class="l">As desired</td></tr> -</table> -<p><i>Preheat oven to 375°F. (moderate). -Line a 15- by 10- by 1-inch -pan with foil or heavy paper; -grease.</i></p> -<p>Mix flour, baking powder, and -salt thoroughly.</p> -<p>Beat eggs about 5 minutes until -thick and lemon colored and -heavy peaks cling to lifted beater. -Beat in sugar 1 tablespoon at a -time. Slowly mix in the water -and vanilla.</p> -<p>Gently mix or fold in dry ingredients -only until batter is -smooth.</p> -<p>Pour into pan. Bake 12 to 15 -minutes, just until center is firm -when lightly touched.</p> -<p>Place a sheet of foil or waxed -paper on a rack; sprinkle with -about three-fourths of the confectioner’s -sugar. Turn cake onto -foil or paper. Peel foil or paper -from cake and quickly trim away -any crusty edges. Cool on rack.</p> -<p>Spread cake with a filling, as -desired (See <a href="#note">note</a>). Starting -with the narrow edge, roll cake. -Place seam down. Sift remaining -confectioner’s sugar over top.</p> -<div class="pb" id="Page_24">24</div> -<p><span id="note">NOTE:</span> For the filling, use jelly -or jam. Or use whipped dessert -topping or sweetened, flavored -whipped cream alone or -with fresh blueberries or sliced, -sweetened strawberries (well -drained). Or fill a chilled roll -with slightly softened ice cream -and place in freezer until used.</p> -<h3 id="c79">Yellow chiffon cake</h3> -<p><i>10-inch cake, 15 servings</i></p> -<table class="center"> -<tr><td class="l">Oil </td><td class="l">½ cup</td></tr> -<tr><td class="l">Egg yolks </td><td class="l">4</td></tr> -<tr><td class="l">Water </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Vanilla </td><td class="l">1½ teaspoons</td></tr> -<tr><td class="l">Cake flour, unsifted </td><td class="l">2 cups</td></tr> -<tr><td class="l">Sugar </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Baking powder </td><td class="l">2½ teaspoons</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Egg whites </td><td class="l">4</td></tr> -<tr><td class="l">Cream of tartar </td><td class="l">½ teaspoon</td></tr> -</table> -<p><i>Preheat oven to 350°F. (moderate).</i></p> -<p>Place oil, unbeaten egg yolks, -water, and vanilla in mixing -bowl, and mix well.</p> -<p>Mix dry ingredients thoroughly -and add to liquid mixture. -Beat until smooth.</p> -<p>Pour egg whites into large -mixing bowl. Add cream of tartar. -Beat until very stiff peaks -are formed.</p> -<p>Fold egg yolk mixture gently -into egg white mixture. Pour -batter immediately into an ungreased -10-inch tube pan.</p> -<p>Bake about 1¼ hours, or until -top is springy to touch.</p> -<p>Invert cake in pan until cool. -Serve plain or topped with a -lemon or chocolate glaze.</p> -<p class="jr1"><span class="smaller"><span class="ssn">U.S. GOVERNMENT PRINTING OFFICE: 1979 O—292-694</span></span></p> -<hr class="dwide" /> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK SELECTIONS FROM AUNT SAMMY'S RADIO RECIPES AND USDA FAVORITES ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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