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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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