ENCYCTOPEDIA OF

THE ENCYCLOPEDIA
CREATIVECOOKING
CREATIVE COOKING

Compiled by Jane Solmson

Solmson
Edited by Charlotte Turgeol1
Turgeon

WEATHERVANEBOOKS
WEATHERVANE BOOKS
New York
 I

We would
We would like
like to
to thank
thank the National Marine
the National Marine Fishery
Fishery Service, Department of
Service, Department of Commerce,
Commerce,
for their help in
for their help in supplying us with
us with sorne
some of
of the
the seafood pictures
pictures in
in this
this book.
book.

Photographic compilation
compilation
Copyright <el MCMLXXX by Ottenheimer
@ MCMLXXX Publishers, Inc.
Ottenheimer Publishers,
All rights reserved.
Ali

This
This 1985
1985 edition
edition is published by Weathervane
Weathervanc Books,
distributed
distributed by Crown
Crown Publishers,
Publishers, Inc., by arrangement
ariangement with
Ottenheimer
Ottenheimer Publishers,
Publishers, Inc.

Manufactured in
in Italy.
ltaly.

Library of Congress Cataloging Daa

Cataloging in Publication Data
Main entry
entry under tille:
title:

The
The Encyclopedia
Encyclopedia of
of creative
creative cooking.
cooking.

Includes
Includes index.
index.
Cookery. 1.I. Solmson,Jane.
l. Cookery. II. Turgeon,
Solmson,Jane. II. Turgeon,
Charlotte
Charlotte Snyder, l9l2-
Snyder, 1912-
TX65I.E55 1982
TX651.E55 1982 641.5641.5
. 80-52823
80-52823
AACR2
AACR2

ISBN:
ISBN: 0-517-309726
0-517-309726
hhg
g
 CONTENTS

..
Appetizers .................. ...77 Casseroles...
Casseroles. . . . . . . . . . . . . . . . . 163
Canapes ,
.., . . ..77
Canapés ................ Meat
Meat ................. ...163163
Caviar ....88
Caviar .................. Meatless.
Meatless ............... ....181 181
Cheese. .... ...99
Cheese .................. Poultry
Poultry ............... . 192
192
Dips ....13
Dips .................. 13 Seafood
Seafood ............... 198
.198
Eggs
Eggs .................. . . . 15
Meat ....16
Meat .................. 16 Chicken
Chicken . . .2A2
.................. 202
Nuts . . ..20
Nuts .................. 20
Olives .. ..21
Olives ................. 21 Chickenlivers .....237
Chicken Livers ............. 237
" ,,
Pate. . ... . .21
Pate ...................
-,l. 21
Quiche. .... ..24
Quiche ................. 24 Cookies ....239
Cookies ................. . 239
.. . ... ..26
Sandwiches ............. 26
Seafood .... ..27
Seafood ................ 27 Crepes
Crepes ....................266 266
Snacks ....35
Snacks ................. 35 Main Dish Crepes
Main . . .268
Crepes ....... 268
Vegetables... .... ..36
Vegetables .............. 36 Dessert Crepe Batters
Dessert Batters ......275
275
Dessert Crepes
Dessert Crepes ...........275275
Batters .....38
Batters .................... 38
Desserts
Desserts .................. .....285 285
Beef ....39
Beef ...................... 39 Custard
Custard ................285 285
CuredBeef ....39
Cured Beef ............. 39 Fruit
Fruit ................. .... .291 291
GroundBeef ...44
Ground Beef ............ 44 IceCream
Ice Cream ............. .... .309 309
Roasts . . .57
Roasts ................. 57 Meringues ...
..............317 317
Steak .....65
Steak .................. 65 Puddings
Puddings . . . . . . . . . . . . . . 318
VarietyMeats .... ..84
Variety Meats ........... 84 Soufflds
Soufflés ............ . ...325 325
Tapioca
Tapioca ............... . .329
329
Beverages... .....89
Beverages .................. 89 Variety Desserts. . . . ....
VarietyDesserts . . . . .331
. 331
Yogurt
Yogurt. ............... . . .336
336
Breads ......99
Breads .................... 99
Duck.
Duck ..................... .... .343 343
Cakes ...120
Cakes .................... 120 Dumplings..
Dumplings ................ .....345 345

CakeDecorating.. ..154
Cake Decorating ............ 154 Eggs
Eggs ......................347 347
EggVarieties.
Egg Varieties .. . .............347 347
Candy . . 155
Candy .................... 155 Omelets
Omelets ................354 354
33
Fillings ........ . . 358
Fillings ................... Hen ...415
Hen ..................... 415

Fish
Fish ..................... . . 359 Jellies
Jellies .....................416
416
Bluefish
Bluefish ............... . 359
Butterfish
Butterfish ................359359 Lamb
Lamb . . 418
....................
Catfish
Catfish ................ 359
Cod.
Cod .................. ...360360 Pancakes
Pancakes ...................430
430
Flounder
Flounder .... .362
.............. 362
Haddock
Haddock . ... .364
.............. 364
Pasta
Pasta .....................436 436
Halibut
Halibut ................ 365
Fettucine
Fettucine ...............436
436
Herring
Herring ............... . .367
367
Lasagna
Lasagna ................436436
...
Mackerel .............. . "367
367
Linguine
Linguine ...............437
437
Perch
Perch ................. . . .371
371
Macaroni....
Macaroni ..437
.............. 437
Rockfish
Rockfish .... .373
.............. 373
Noodles
Noodles ................ . 437
437
Salmon
Salmon ................373 373
Ravioli
Ravioli ...442
................ 442
Sardines
Sardines ................376 376
Spaghetti...
Spaghetti ...M3
.............. 443
ShadandShadRoe
Shad . . . . . . 378
and Shad Roe ......
Vermicelli...
Vermicelli ..............445
445
Smelts
Smelts ................ . .379
379
Snapper
Snapper ................380 380
Pastry
Pastry .....................447
447
Sole.
Sole .................. . . 381
Trout................
Trout. . . 383
Pheasant
Pheasant. ..................455
455
Tuna
Tuna ................. .. .387
387
VarietyFish.
Variety Fish ...............388388
Pies ...................... 456
"'*
: iil
Dessert ............... 456
Fondues
Fondues .....397
.................. 397 il:lrtri,;;
Main : : : : : : : : : : : 466
Dish .............
MainDish
Main .....397
Dish ............. 397
Dessert
Dessert ................ 400
Pizza.
Pizza . . 472
.....................
Fritters
Fri tters . . . . . . . . . . . . . . ......401
. . . . 401
Pork
Pork ....474
..................... 474
Frostings-Icings.
Frostings-Icings . .403
............. 403
Quail. . . . . . . . . . . . . . . . . . . .. 485
Quail
GlazesandSyrups.
Glazes . . . . . .406
and Syrups ........... 406 Rabbit
Rabbit . . . . . . . . . . . . . . . . . . ..486
486

Goose
Goose . . 407
.................... 407 Rarebit
Rarebit ....................487
487

Gravy
Gravy ..................... 409
409 Relishes.
Relishes ....................489
489

Ham
Ham . .410
..................... 410 Rice.
Rice ...491
...................... 491
4
Salads
Salads .....................497 497 Vegetable... ..603
Vegeta ble. . . ........... 603
Cheese
Cheese ................ 497
, . .497
Chef' s Salads
Chef's Sa!ads. . . . . . . . . . .497
. 497 Soups
Soups .....................605 605
Egg ...................
Ege ...497497 BasicStocks
Basic ...605
Stocks ............ 605
Fruit
Fruit ..................500 500 Fruit
Fruit ................. . .606
606
GreenSalads
Green Salads . . . . ....... ...509509 Meat
Meat ................. ...610
610
Macaroni....
Macaroni ...............512 5] 2 Miscellaneous
Miscellaneous . .615
.......... 615
Meat
Meat ................. ...5t2512 Poultry
Poultry ................620 620
Molds
Molds ................ ...514514 Seafood
Seafood ............... ..625
625
Potato
Potato ................ ...528528 Vegetable....
Vegetable ...............634 634
Poultry
Poultry ................ 529 529
Rice.
Rice .................. ...534534 Squab
Squab . . .662
.................... 662
Seafood...
Seafood ............... ...534534
Vegetable...
Vegetable .............. ...542542 Stews
Stews . .664
.................... 664

Sandwiches ..
Sandwiches................. 557
.557 Stuffings
Stuffings ............. " ....678
... 678

Sauces Dressings
Sauces and Dressings .......... 562
562 .
Sweetbreads ...............
Sweetbreads . 680
680
Dessert Sauces
Dessert Sauces .......... 562
. .562
GeneralSauces. ....563
General Sauces .......... 563 Turkey
Turkey ....................681
681
Salad Dressings
Salad Dressings ..........569
569
Veal
Veal . .689
..................... 689
Sausage.
Sausage ....574
................... 574
Vegetables...
Vegetables ................. ..697
697
Seafood
Seafood . . . . . . . . . . . . . . . . . ..575
575 Artichokes...
Artichokes ..............697 697
Clams
Clams ................ 575
. . .575 Asparagus...
Asparagus ..............699 699
Crabs.
Crabs ................. ...578578 Beans.
Beans ................. ..701
701
Frogs'Legs
Frogs' Legs ............ ...582582 Beets
Beets ..................707 707
Lobster
Lobster ............... . . 583
583 Broccoli
Broccoli ............... . . .708
708
Mussels
Mussels ............... 584
. .584 Brussels Sprouts
Brussels Sprouts .......... 710710
Oysters
Oysters ............... . . 585
585 Cabbage
Cabbage .............. .7ll711
Scallops
Scallops ................ 587 587 Carrots
Carrots ............... . . .717
717
Shrimp
Shrimp ............... ...588588 Cauliflower,.
Cauliflower , ........... ..720
720
Squid
Squid ................. ...599599 Celery
Celery ................ 722
. . .722
Variety Seafood
Variety Seafood .......... 599 599 Corn
Corn ................. 723
. . .723
Cucumbers
Cucum bers ............. . .725
725
Soufflds
Soufflés .................. .601
601 Eggplant
Eggplant ... . .726
.............. 726
Cheese
Cheese ................ 601
. . .601 Fennel
Fennel ................ .728 728
Meat
Meat ................. 602
. . .602 Grits(Hominy)...
Grits (Hominy) ......... .730 730
Seafood
Seafood ...ffiz
............... 602 Hominy
Hominy ................ .731731
55
 I

rl

,', Kohlrabi...?
Kohlrabi .............. ..731
731 Spinach
Spinach ...756
............... 756
j MixedVegetables
Mixed ....732
Vegetables ........ 732 Squash.
Squash ,... ...75g
................ 759
,': : Mushrooms.,
Mushrooms ............ .,73G
736 Tomatoes....
Tomatoes ...............764
764
i Okra......,......
Okra .....................739
739 Turnips
Turnips ...76g
............... 768
Onions ................ 740
Parsnips.
Parsnips ................742742 Venison
Venison 770
...................770
, Peas................... 743
Peas
Peppers ............... 745 Waffles . .................. 772
Pimento....i.
Pimento ................747 747
Potatoes...,.
Potatoes ...............748748 Index
Index ....773
.................... 773

66
 APPETIZERS
APPETIZERS
CANAPÉS
CANAPTS
brie-cheese canapds
canapés
/r brie cheese
1;4 pound brie cheese
Yz
lzz stick sweet
stick sweet butter
butter
12 almonds
12
1 teaspoon
1 teaspoon peanut oil
peanut
'% teaspoon curry
1;4 teaspoon curry powder
powder
/l1;4 teaspoon
teaspoon salt
/r teaspoon pepper
1/.1 teaspoon pepper
Toasted white-bread squares
Toasted
Allow butter to
cheese and . butter
Allow cheese come to
to come to room
together well.
temperature; mix together weil.
Heat almonds in oiloil over low heat until toasted
lightly; be
lightly; be careful, they burn
careful, they easily. Drain
bum easily. Drain on
paper towels. Sprinkle with
paper towels. curry powder,
with curry powder, salt,
and pepper. Chop in nut grinder or
and or pulverize in
blender processor.
blender or food processor.
two-thirds of nuts to
Add two+hirds to cheese.
cheese. Spread
Spread mix- seafood pretties
seafood pre/ties
ture
ture on toasted bread
on toasted Sprinkle tops with
bread squares. Sprinkle
chopped nuts. Yield 16
remaining chopped 16 to 20.
1;4 teaspoon celery salt
%
/r teaspoon lemonJulce
1;4 lemon juice
crab-meat spread /z teaspoon cream
Yz
can (7Y2 ounces)
1lctn(1Yz meat, drained, flaked
ounces) king crab Meat, flaked 1 bunch parsley
11 teaspoon prepared horseradish
horseradish 1l can pitted black olives, drained
/zz teaspoon seasoned
I/ seasoned salt 1 small bottle pitted green olives
/r teaspoon
1;4 leaspoon lemon juice Preheat broiler.
Dash of white pepper Dip 1ltlz-inch
Dip fluted cookie cutter
Vz -inch Outed water; cut
cutter in water;
Yz
Yz cup
eup plain yogurt rounds From
24 rounds
24 from breadbread slices. Wet cutter
slices. Wet cutter sever
severalal
Combine
Combine crab
crab meat,
meat, horseradish,
horseradish, salt,
salt, lemon while cutting
times while
times cutting bread.
bread. Spread
Spread both both sides
sides of of
yogurt. Cover; chilI.
juice, and pepper. Fold in yogurt. chill. bread round
each bread
each round with with butter.
butter. Place rounds on
Place rounds on
Use to spread
spread on
on crackers as as canapés,
canap6s, or use as
as aa large baking sheet.sheet. Broil on on each
each side
side until lightly
until Iightly
dip. /r cups.
about JI if4
dip. Yield about browned. Reduce
browned. Reduce oven oven temperature
temperature to to 225
225"F.
oF.
Bake rounds
rounds until they are
are crisp and
and dry
dry croutons.
Blend cream
Blend cream cheese
cheese with fork until
with fork fluffy. Stir
until f1uffy. Stir
seafood pretties pepper, celery salt,
in pepper,
in salt, and
and lemon juice, juice, andand cream
cream
Cut fancy shayes
Cut fancy (stars, diamonds,
shapes (stars, diamonds, circles,
circles, etc.)
etc.) until smooth.
until smooth. Stir Stir inin additional
additional cream,cream, if if cream
cream
from thinly sliced
from thinly white, whole
sliced white, whole wheat,
wheat, or or rye
rye cheese mixture is
cheese mixture stiff for
is too stiff for easy spreading.
easy spreading.
bread.
bread. Spread with cream
Spread with cream cheese
cheese or or aa favorite
favorite Remove stems
stems From parsley; chop
from parsley; chop leaves fine.
leaves fine.
cheese spread; top
cheese spread; with rolled
top with rolled smoked
smoked salmon,
salmon, Spread 1I side
Spread side ofof each crouton with
each crouton with cream-cheese
cream-cheese
whitefish
whitefish oror salmon
salmon caviar,
caviar, sardines, pickled her-
sardines, pickled her- mixture.
mixture.
ring,
ring, cooked
cooked lobster tail, or
lobster tail, or king crab. Garnish
king crab. Garnish remaining cream-cheese
Spoon remaining
Spoon cream-cheese mixture mixture into into
with
with additional
additional cream
cream cheese put through
cheese put pastry
through aa pastry pastry bag
pastry bag fitted with medium-size
fitted with medium-size star star tube. Pipe
tube. Pipe
tube and
tube and bits
bits of pimiento, green
of pimiento, pepper, or
green pepper, or ripe
ripe or
or dot of
small dot
small of cream-cheese
cream-cheese mixture mixture in in center
center of of
stuffed
stuffed olives.
olives. Arrange
Arrange on platter; garnish
on aa platter; with
garnish with crouton. Place
each crouton.
each olives securely
Place olives securely in in cream-
cream-
watercress.
watercress. Yield
Yield as
as desired.
desired. cheese mixture. Pipe
cheese mixture. Pipe aa rosette into and
rosette into and on top of
on top of
each olive.
each olive.
remaining olives
Cut remaining
Cut olives into petal shapes;
into petai shapes; insert in-
insert in-
stuffed-olive
stuffed-olive canapés
canapds to stuffed
to olives. Sprinkle
stuffed olives. parsley thickly
Sprinkle parsley thickly ontoonto
110af
1 loaf sliced
sliced bread
bread each crouton base,
each crouton base, as shown in
as shown in illustration.
illustration. TheseThese
Butter
Butter can be
can chilled aa short
be chilled short time until ready
time until ready to to serve.
serve.
55 ounces
ounces cream
cresm cheese,
cheese, softened
softened Too long aa period
Too long period of of refrigeration
refrigeration will will cause
cause
r/r teaspoon
1/8 teaspoon freshly
freshly ground
ground pepper
pepper croutons
crout ons toto become
become soggy. Yield 24.
soggy. Yield 24.

7
 Stir
Stir together
together eggs,
eggs, butter,
butter, and
and onion.
onion.
Line small
Line small shallow
shallow dish or soup
dish or plate with
soup plate with
plastic wrap.
plastic wrap. Press mixture into
Press mixture it. Refrigerate
into il. Refrigerate
until
until mixture
mixture hardens.
hardens.
Turn out
Turn out mold;
mold; cover with caviar.
cover with caviar. Frost
Frost with
with
sour
sour cream.
cream.
Serve
Serve with
with crackers
crackers and
and lemon
lemon wedges.
wedges. Yield:
Yield: 88
to 10
to l0 servings
servings as
as cock tail spread;
cocktail spread; 44 as
as first
first course.
course..

Sluffed-olive
stuffed-olive canapés
canapis

CAVIAR
• a
caviar
cavrar crown
1l jar (4 ounces)
lsr (4 sdmon caviar
ounces) salmon cavlar
1I jar (3Yz ounces)
lar (3V2 whltefish caviar
ounces) whilefish caviar
paclrages (8
2 packages (E ounces each) cream cheese, softened
softened
tablespoons lemon
2 tablespoons lemon juice
Juice
2 tablespoons chopped green onion
1I teaspoon Worcestershire
Worcestershire sauce
Parsley
caviar rounds
Assorted party breads or melba toast flour
2 cups sifted flour
Drain caviars.
Drain 3/4
% teaspoon salt
Cream the the cheese
cheese and place cheese
and seasonings. Place 2V2
2Vz teaspoons
terspoons baking powder
mixture
mixture in in center
center of of serving plate. Shape
serving plate. Shape into Yt cup
V3 cap shortening
circle about 7 inches in diameter and and 1I inch thick,
thick Y2
Vz cup
ctup Sourdough Starter (see Index)
r/z cup
Y2 (approximately)
cup milk (approximately)
similar to ta a layer cake. Caver
Cover a 4-inch circ1e
circle in th;
the
center withwith salmon
salmon caviar.
caviar. Cover the remaining
Cover the 11 cup caviar
% inches on top and sides with whitefish caviar.
IIV2 Sift dry ingredients together. Cut in shortening
Place
Place small sprigs of
small sprigs of parsley around edge
parsley around edge of until
until mixture is cornmeal. Add
is like coarse cornmeal. Add sour-
salmon caviar. (A ring of
salmon of overlapping
overlapping slices ofof tiny dough
dough starter and enough
starter and milk to
enough milk form a
ta form a soft
stuffed olives or
stuffed olives or a ribbon of cream
a ribbon cheese put
cream cheese dough.
through pastry
through pastry tube tube cancan be substituted for
be substituted Roll or pat dough on on floured board to to Vz
Y2 inch
inch
parsley.)
parsley.) Garnish
Garnish base base of cheese mixture
of cheese mixture with thick.
thick. CutCut it with
with 1l%-inch-round
Y4 -inch-round biscuit cutter.
parsley.
parsley. Place half of biscuits on on ungreased cookie sheet.
Serve with party
Serve party breads or melbamelba toast. With
With %-inch cutter eut
JA-inch biscuit cutter cut centers
centers from
from re-
Note: For
Note: For large parties, fix
large parties, fix several
se veral small
smal/ maining circles.
maining circles. Place rings on tops ofof biscuits.
biscuits.
crowns, usingusing /z!Il recipefor
recipefor each
each one. Bake rounds in 450oF450°F oven 10 l0 to 12
12 minutes or
Divide cheese mixturemixture in in half. Make 2 cheese
cheese until golden
until golden brown. Remove
Remove from oven; fill center
circles about 3Vz
circles about inches in diameter and
3 1/2 inches and I1 inch wells with caviar. YieldYield 20 rounds.
thick.
thick. Cover 2-inch circle circIe in center of each with
salmon
salmon caviar and remaining outside edges edges with
whitefish caviar. Proceed directed above. Yield
Proceed as directed Yield
approximately
approximately 22 cups. cups.
• pre•
caviar
cavrar pie
33 hard-cooked eggs, finely
hard-cooked eggs, finely chopped
chopped
55 tablespoons unsalted butter
tablespoons unsalted bulter
tablespoon flnely
11 tablespoon Bermuda onion
chopped Bermuda
finely chopped onion
I1 lar
jar (4Vz red or
ounces) red
(4V2 ounces) or black
black cavlar,
caviar, drained
drained
cup dalry
11 cup dairy sour
sour cream
cream
Assorted
Assorted crackerJ
crackers
Lemon
Lemon wedges
wedges
E8 caviar rounds
caviar rounds
 CHEESE O• APPETIZERS
CHEESE APPETIZERS

CHEESE
cheddar-cheese puffs
cheddar-cheese
22 cups grated
grated cheddar
cheddar cheese
cheese
Yz cup
Vz margarine, softened
butter or margariner
ctp butter
l1 cup flour, sifted
slfted
Yz teaspoon
/z teaspoon salt
teaspoon paprika
Yz teaspoon
/u
4t small
48 smalt green olives, stuffed with pimientos
olives, stuffed
Slend cheese with
Blend iheese with butter. Add flour, salt,
Add flour, salt, and
and
well. Mold 1I teaspoon dough around
paprika; mix weil. around
olive to
each olive
each cover. At
to cover. At this
this point you can
point you
l0 days.
refrigerate or freeze puffs for up to 10
Bake puffs at 400°F for 15
400oF for 15 minutes. Serve hot.
Serve hot.
Yield 48.

deluxe cheeseball
Yz tol1 pound soft
Yz to soft cheddar cheese (found in
cheese (found dairy
in dairy
stores) pack' room
stores) or cheddar cold pack, temperature
room temperature
Y2
% pound cream
cresm cheese, room temperature
cheese, room
cretm cheese,
33 ounces pimiento cream room
cheese' room
temperature
temperrture
66 to 8E ounces
ounces crumbled
crumbled blue cheesecheese for for salads,
salads'
room
room temperature
temperature
22 tablespoons
tablespoons freshly grated or
freshly grated or dry
dry minced onion
minced onion
caviar 1I teaspoon
teaspoon Worcestershire
Worcestershire sauce sauce
caviar and
snd salmon
salmon checkerboard
checkerboard
Chopped
Chopped nuts nuts or paprika for
or paprika garnish
for garnish
Combine
Combine all all ingredients
ingredients except
except nutsnuts or paprika
or paprika
in large
in large bowl;
bowl; mix
mix thoroughly
thoroughly with
with heavy-duty
heavy-duty
caviar and salmon mixer. Mixture isis very
mixer. Mixture thick, so
very thick, lighter mixers
so Iighter may
mixers may
not be
not powerful enough
be powerful enough unless
unless ail all cheeses have
cheeses have
checkerboard been at
been at room
room temperature
temperature for quite aa few
for quite hours.
few hours.
Brown-bread
Brown-bread slices,
slices, Y4lzr inc.h
ineh thick
thick Refrigerate
Refrigerate until firm enough
until firm enough to to form
form into
into ball,
ball,
White-bread slices, Y4
White-bread slices, Yr inch
inch thick
thick apple, or
apple, or even
even banana
banana shape!
shaPe!
Softened
Softened unsalted
unsalted butter
butter Garnish
Garnish with paprika or
with paprika nuts; decorate
or nuts; decorate accord-
accord-
8E ounces
ounces black caviar
black caviar (sturgeon
(sturgeon or or cod)
cod) ingly.
ingly.
Y4 ounces very thinly
/r ounces very thinly sllced
sllced smoked
smoked salmon
salmon Rewrap inin plastic
Rewrap wrap; refrigerale
plastic wrap; until
refrigerate until
llemon,
1 lemon, cutcut in
in half
half serving. Yield 12
serving. Yield 12servings
servings asasan hors ct'
an hors d'oeuvre.
oeu vre.
Trim
Trim crusts
crusts evenly
evenly from from brown
brown and and white
white
bread.
bread. Butter
from
slices. Cut
Butter slices. Cut fort
fortyy 1I Y4%'inch
-inch squares
squares
v.. -inch squares
cheese
cheese crisps
crisps
from brown
brown bread
bread and orty-one 1l%-inch
and fforty-one squares
. from
from white
white bread.
bread. Spread
Spread cavair
cavair on
on each
each brown
brown Yzlzzpound
pound cheddar
cheddar cheese,
cheese,grated (2cups)
grated (2 cups)
bread
bread square.
square. Y3Vtcup
cupgrated
grated Parmesan
Parmesan cheese
cheese
Cut
Cut forly-one Y4 -inch squares
forty-one 1l'l-inch squares from from smoked
smoked YzVzcup
ctp butter
butter or
ormargarine,
margarine, room
roomtemperalure
temperature
salmon. Place I salmon square
salmon. Place 1 salmon square on
on each
each white
white Y4%cup
cupwater
water
bread
bread square.
square Y4t/ecup
ctupwhole-wheat
whole-wheatpastry flour
pastry flour
Arrange
Arrange squares
squares on on large
large serving
serving platter
platter asas Y3Ytcupcapall-purpose flour
all-purposeflour
shown in illustration. Garnish edges of checker-
shown in illustration. Garnish edges of checker- 1Itablespoon
tablespoon toasted
toastedwheat
wheatgerm
germ
board
board with
with parsley.
parsley. Squeeze
Squeeze lemonlemon juice juiceover
overail
all Y4/r teaspoon
teaspoonsalt salt
squares just before serving.
squares just before serving. Dashof
Dash ofcayenne (optlonal)
cryenne (optional)
Small checkerboards
Small checkerboards can can be beformed
formed on onsmaJi
small 1Icupcup rolled
rolledoats
oats
salad
salad plates
plates and served
and served as a as a first
first course.
course. Vrteaspoon
1/8 teaspoonpaprika
paprlka
When
When serving
serving thethe caviar
caviar andand smoked
smoked salmon,
salmon, Thoroughly
Thoroughlyblend blendcheeses,
cheeses,butter,
butter,and
andwater.
water.
dodo not forget to squ'3ze lemon juice
not forget lo sql1_??e lemon juice over
overthe
the Add
Addflours,flours,wheat gernt,salt,
wheatgerm, salt,and
andcayenne;
cayenne;mixmix
checkerboard
checkerboard just just before
before serving.
serving. Yield Yield818l weil.
well.StirStirininrolled
rolledoats.
oats.
appetizers.
appetizers. Dividedough
Divide doughininhalL
half.Form
Formintointo22rolls,
rolls,each
each
99
APPl l"l'lZl,.RS •r CHEESE
APPETIZERS ('l I I,,l,,Sl'.

about inches inin diameter

about 1IYz% inches (about 66 inches
diameter (about inches
long). Wrap
long). tightly; refrigerate
Wrap tightly; untilweil
refrigerate until wellchilled,
chilled,
about44hours,
about hours, or or up to1I week.
up to week.
Slicer/e to Y4V+inch
SIice 1/8 to thick; sprinkle
inch thick; paprika.
withpaprika.
sprinkle with
Bake on
Bake on greased
greased baking
baking sheet to 10
400.F 8810
sheet alat 400°F l0
minutes. Cool
minutes. Cool on rack.
on rack.
If less
If uniform shape
less uniform shape isis desired,
desired, dough
doughcan
can be
be
shaped into
shaped into small
small (l(l Y4%-inch) balls immediately
-inch) balls immediately
after mixing;
after mixing; flatten with hands
flatten with onto baking
hands onto baking
sheet. Sprinkle with
sheet. Sprinkle paprika. Bake
with paprika. Bake inin 400°F
400oF oven
oven
to 10
88 to l0 minutes, until golden
minutes, until golden brown. yield 44
brown. Yield
dozen.
dozen.

COllage-cheese
co t ta ge-c heese tartare
I a rl a re
cottage-cheese
cottage .. cheese tartare
This dish
This dish can
can be
be served
served as tartar is,
beef tartar
as beef is. as
as aa Paprika
Paprika
cocktail appetizer,
cocktail appetizer, or
or as first course.
as aa first course. Caraway
Caraway seeds
seeds
Assorted
Assorted crackers
crackers and
and snack
snack breads
breads
I l2-ounce container
112-ounce container cottage
cottage cheese
cheese In blender
In blender or or food
food processor
processor cream
cream together
together
Yt cup
lI3 yogurt
cup yogurt cottage
cottage cheese, yogurt, and
cheese, yogurt, and mustard until
mustard until smooth.
smooth.
lI tablespoon prepared Dijon mustard
prepared Dijon mustard Season
Season toto taste
taste with
with salt
salt and
and pepper.
pepper.
Salt and white pepper to taste
Salt and white pepper taste Arrange
Arrange capers,
capers, tomatoes,
tomatoes, chives,
chives, onion,
onion, and
and
22 tablespoons capers
capers shrimp
shrimp on platter with
on platter with tartare.
tartare. Aiso
Also have
have on
on hand
hand
2 or 3 tomatoes, eut into thin wedges
cut into paprika and
paprika and caraway
caraway seeds
seeds to
to be
be used
used as
as garnish.
garnish.
33 or 4 tablespoons chopped chives or thinly sliced
or thinly sliced Serve
Serve tartare
tartare on
on crackers
crackers oror snack
snack breads.
breads. Top
Top
scallions with any
with any other
other ingredients, singly
singly or
or in
in combina-
combina-
I large onlon,
llarge onion, chopped tion. Sprinkle
tion. Sprinkle withwith paprika
paprika or or caraway
caraway seeds, if
seeds, if
4 to 6 ounces small cooked shrimp desired. Yield 4 to 66 servings.
creomed blue cheese

ffi*:'"*:
4/ 1?.,|}-
5

*4F

rfxF
creamed blue
creamed blue cheese
66 ounces
ounces blue
blue cheese,
cheese, crumbled
crumbled
cup butter
3/4 cup
3/a butter
t/a teaspoon white
I/S teaspoon white pepper
pepper
Ground pistachio
Ground pistachio nuts
nuts
Cream blue cheese
Cream blue cheese until untillight and smooth.
light and smooth.
Cream
Cream butter
butter in
in aa separate
separate bowl
bowl until
until fluffy.
Combine cheese
Combine cheese andand butter; blend well.
butter; blend weil. Add
pepper; mix
pepper; mix thoroughly.
thoroughly.
Line small,
Line small, decorative
decorative mold with about 33 thick-
nesses of
nesses of cheesecloth,
cheesecloth, leaving enough over rim to
bring over
bring over top.
top.
Press cheese
Press cheese mixture firmly into
mixture firmly into mold;
mold; bring
corners of cheesecloth
corners of cheesecloth up
up over
over top.
Store in
Store in refrigerator
refrigerator overnight.
overnight.
Grasp corners
Grasp corners of cheesecloth; lift
of cheesecloth; lift cheese
cheese mix-
ture out of mold. Remove cheesecloth. Turn into
Lure out of mold. Remove cheesecloth.
serving dish.
serving dish. Sprinkle
Sprinkle pistachio nutsnuts thickly over
top. Let
top. Let set
set at
at room
room temperature
temperature to soften.
Serve with
Serve with fresh
fresh celery
celery sticks,
sticks, cauliflower
florets, or assorted crackers. Yield
florets, or assorted crackers. Yield 88 to to 10
l0
servings.
servings.

fried-cheese profiteroles liplauer

liptauer cheese
cheese

/r cup
Y3 cup all-purpose
all-purpose f10ur
flour mixer
mixer until light and
until light and fluffy Add cream
fluffy.... Add cream cheese;
cheese;
V3
/r freshly
freshly grated
grated Parmesan
Ptrmesan cheesecheese beat until
until smoothly
smoothly blended.
blended.
r/t cup
11.1 cap butter,
butter, softened
softened Chop
Chop caraway
caraway seeds
seeds in in blender
blender oror food pro-
food pro-
2eggs
2 eggs cessor;
cessor; add
add ta
to butter mixture...
butter mixture
Paprika
Paprika Chop cap
Chop finely; add
ers finely;
capers add ta to mixture.
mixture. Add Add
Blend
Blend flour
flour with
with cheese.
cheese. mustard
mustard andand paprika.
paprika.
Combine
Combine butter with
butter with V2Vz cup cup water
water in in srnall
small Rinse, dry, and
Rinse, dry, and chop
chop anchovy.
anchovy. Stir into cheese
Stir into cheese
saucepan.
saucepan. Bring
Bring to
to boil,
boil, stirring
stirring until
until butter
butter melts.
melts. mixture;
mixture; blend
blend weil.
well.
Add
Add flour
flour mixture
mixture ail all at
at once;
once; stir
stir vigorously
vigorously with
with Shape into neat
Shape into neat rectangle
rectangle on on serving plate;
serving plate;
wooden
wooden spoon until mixture is smooth and
spoon until mixture is smooth and leaves
leaves border
border with pretzels. Serve
with pretzels. Serve with with additionaJ pret-
additional pret-
sides
sides of of pan,
pan, forming
forming aa bail.ball. Remove
Remove From from heat.
heat. zels
zels or
or crackers.
crackers. Yield
Yield 44 tato 66 servings.
servings.
Add
Add JI egg;
egg; beat
beat 1I minute,
minute, untiluntil weil
well mixed.
mixed. Repeat
Repeat
procedure
procedure with
and
with remaining
thickened.
remaining egg; egg; beat
beat until
until smooth
smooth paprika cookies
paprika cookies
and thickened. V2
Yzcupcnp (1(1 stick)
stick) buller
butter or or margarine
margarine
Let
Let stand,
stand, covered,
covered, at at room
room temperature
temperature until until 3J4
3/ncup
cap grated
grated cheese
cheese
completely
completely cool.cool. DoDo not
not refrigerate.
refrigerate. 11 cup
cup flour
flour
Spoon
Spoon mixture
mixture into
into pastry
pastry bagbag with
with Yi%-inch
-inch tip
tip
affixed. Pipe Yi-inch pieces or drop by teaspoon-
11 teaspoon
teaspoon Hungarian
Hungarian paprikapaprika
affixed. Pipe %-inch pieces or drop by teaspoon- Y2
fuis % teaspoon
teaspoon salt salt
fuls into
into 350°F
350'F oiloil inin deep-fat
deep-fat fryer.
fryer. FryFry until
until Y2
/z teaspoon
teaspoon dry dry mustard
mustard
golden;
golden; drain
drain weil
well onon absorbent
absorbent toweling.
toweling' Sprinkle
Sprinkle
with Y2
/z tablespoon
tablespoon poppy poppy seeds
seeds
with paprika.
paprika. Yield
Yield 40 40 ta
to 50
50 small
small puffs.
puffs' Preheat
Preheat avenoven ta to 375°F.
375'F.
Mix butter
Mix butterand and cneese
cheese together until soft
togetheruntil soft and
and
Iiptauer
liptauer cheese
cheese creamy.
creamy.
V2
Yzcupcup salted
salted butter,
butter, softened
softened Sift
Sift flour, paprika, salt,
flour, paprika, salt,andand mustard
mustard together;
together;
44ounces
ounces cream
cream cheese,
cheese,softened
softened add
addto to butter
butter andandcheese.
cheese.Beat Beatuntil
until weil
well blended.
blended.
11 teaspoon
teaspoon (heaping)
(heaping) caraway
caraway seeds
seeds Flour
Flour yOuf
your hands
hands lightly; roll heaping
lightly; roll heaping teaspoons
teaspoons
11 teaspoon
teaspoon drained
drained pickled
pickled capers
capers of mixture
of mixture into into small balls. Place
small balls. Placeon ongreased
greased
1I teaspoon
teaspoon (heaping)
(heaping) Dijon
DiJon mustard
mustard . baking
baking sheets;
sheets; flatten
flattenaalittle.
little. Sprinkle
Sprinkle with poppy
with poppy
11/r
Y4 teaspoon
teaspoon Hungarian
Hungarian paprika
paprika seeds.
seeds.
1I boned
boned anchovy
anchovy fillet
fillet Bake
Bake15 15ta to2020minutes
minutes or oruntil
untilgOlden
golden brown.
brown.
Pretzels
Pretzels Loosen
Loosen cookies,
cookies,but butleave
leaveon onbaking sheets tato
bakingsheets
Cream
Cream butter
butter ininsmall
small mixing
mixing bowl
bowl with
with electric
electric cool.
cool. Yield
Yieldabout
about18 l8cookies.
cookies.
l1
11
 Bring water
Bring waterand buttertotoboil,
andbutter boil,stlrrJng
stirringuntil
until
buttermelts.
butter Addflour
melts.Add flourand saltailallatatonce.
andsalt once.
(Remember totospoon
(Remember flourinto
spoonflour intodrydrymeasuring
measuring
cup; level. Do
cup; level. Do not
notscoop).
scoop). Reduceheat.
Reduce heat.Cook,
Cook,
stirring
stirring vigorously,
vigorously,overoverlowlowheat
heatuntil
untilmixture
mixtureisis
smooth and
smooth and forms
formssoft ball,1I toto22minutes.
softbail, minutes.
Remove
Remove from fromheat;
heat;cool
coolslightly.
slightly. Add
Add eggs
eggsone
oneatar
aatime;
time; beat
beat weil
wellafter
aftereach
eachaddition.
addition.
Turn half
Turn of batter
half of batter into
intomixing
mixing bowl;
bowl;stirstirinin
chopped
chopped dried
driedbeef.
beef.
Add cheese to
Add cheese to remaining
remaining halfhalfof
ofbatter.
batter. Drop
Drop byby
level
level teaspoonfuls
teaspoonfuls or orpipe
pipe with
with pastry
pastrytube
tube ininV2-
Vz-
inch
inch piles
pilesonto
onto greased
greasedbaking
bakingsheet.
sheet. Bake
Bake inin pre-
pre-
heated 400'F oyen
heated 400°F oven 20 20 toto 25
25 minutes
minutesoror untiluntil
golden brown
golden brown andand firm
firm toto touch.
touch. Serve
Serve warm
warm or or
cold.
cold. Yield
Yield about
about99dozen.
dozen.

swiss-cheese
swiss-cheese squares
squares
22 cups
cups all-purpose
all-purpose white
white f10ur
flour
2Y2
2/z teaspoons
teaspoons baking
baking powder
powder
Y2
/z teaspoon
teaspoon baking
baking soda
soda
paprika cookies
paprika cookies
1I teaspoon
teaspoon salt
salt
petite appetizer puffs r/t cup
Y3 cup shortening
shortening
Y2
Yz cup
cup sourdough
sourdough starter
starter (see
(see Index)
Index)
1l cup water Yz
Vz cup
cup buttermilk
buttermilk
Y2 cup butter
Yz cup 1I cup
cup grated
grated Swiss
Swiss cheese
cheese
I cup enriched f10ur
1 flour 11 egg,
egg, beaten
beaten
Vr teaspoon salt
Vs 33 tablespoons
tablespoons poppy
poppy seeds
seeds
4 eggs
4eggs Combine
Combine flour,
flour, baking
baking powder,
powder, baking
baking soda,
soda,
Y2 cap finely chopped dried beef
Yz cup and salt.
and salt. Cut in shortening
shortening until mixture resembles
until mixture resembles
Y4 cup grated Parmesan or Romano cheese
Ya dry
dry cornmeal.
cornmeal. AddAdd sourdough
sourdough starter
starter and
and enough
enough
petite appetizer
petite appetizer puffs
 DIPS.• APPETIZERS
DIPS

weil and fill.

Mix well fill.
mashed potato
mashed potato fihing
filling
2 pounds cooked potatoes, mashed with butter
pounds cooked
and salt
tangier flavor,
American cheese or, for a tangier
6 slices American
% pound sharp cheese
V2
other
other suggested
suggested fillings

Rice and mushrooms

Fried sauerkraut
Cooked meat

DIPS
apple-nut horseradish dip
apple-nut
2 apples, peeled, cored
1I tablespoon lemon juice
tablespoon lemon juice
Y4
Ve cup
cap yogurt
1I tablespoon
tablespoon prepared horseradish
tablespoons minced or ground walnuts
2 tablespoons
Crate apples;
Orate immediately combine with lemon
apples; immediately
swiss-cheese squares
swiss-cheese juice discoloration.. Blend in remaining
juice to prevent discoloration
ingredients.
milk to form soft dough that cleans
to form cleans side of bowl.
Add Swiss
Add Swiss cheese;
cheese; knead into dough.
knead lightly into dough. Pat
Serve dip
Serve at once
dip at with chips,
once with chips, crackers,
crackers, or
vegetable about 1I cup.
vegetable dippers. Yield about
or roll dough
or dough to lz inch
to V2 inch thick.
thick. Cut into squares,
Cut into squares,
using
using serrated knife or cookie
serrated knife cutter. Brush tops
cookie cutter.
with beaten egg. Sprinkle with poppy seeds. avocado dip
Place squares on ungreased cookie sheet.
squares on sheet. Bake For raw vegetables
vegetables or corn chips.
in preheated
in 450"F oven
preheated 450°F l0 minutes
oven 10 or until
minutes or 3 ripe avocados
golden brown.
golden brown. Serve warm or
Serve warm cold. Yield
or cold. Yield 1l%
V2 1I tomato, peeled, seeded
dozen. small
1 sm ail red onion, finely diced
1I tablespoon
tablespoon chopped hot hotjalapeno
jalapeno pepper
vareneky coriander
Dash of ground coriander
1I tablespoon juice
tablespoon lemon juice
This is aa nice way to start aa meal in the evening,
1I tablespoon
tablespoon vinegar
or serve it for lunch. oil
2 tablespoons salad oil
2 cups flour
1 teaspoon salt
1I egg
Pinch of salt
1 cup potato water or milk
1I teaspoon oiloil
all ingredients.
Blend ail
Blend ingredients. Knead into stiff dough
Knead into dough..
Roll out
Roll out very thin; eut
very thin; cut into circles,
circles, using glass or
using glass
pastry cutter. Fill with your choice of fillings. Sim-
mer quarts salted water.
mer 10 minutes in 4 quarts
Serve with sour
sour cream or melted butter.
Potato and
Potato and cheese and cabbage or
cheese and or mushroom-
filled vareneky
filled fruit) are better
vareneky (any filling except fruit) better
if they
if they are in butter before
fried slightly in
are fried before serving.
Yield6to8servings.
Yield 6 to 8 servings.
cottage cheese
cheese fil/ing
filling
1I cup cottage cheese
cheese
1I teaspoon butter
1I egg
1I tablespoon
tablespoon sugar
sugar
apple-nUI
apple- n u t horseradish d ip
h o rserad is h dip
 APPETIZERS.• DIPS
APPETIZERS DIPS

Mince avocados
Mince avocados and tomato. Stir
and tomato. Stir ininal!
all other in-
other in- mixture;whirl
mixture; whirl until
until weil
wellblended.
blended.Add
Addlemon juice
lemonjuice
gredients.
gredients. and
andolive oilalternately
olive oil alternately while
whilewhirling
whirling atmedium
at medium
You can
Vou can use
use scooped-out
scooped-out avocado avocado shells for
shells for speed.
speed. Blend
Blend atathigh
highspeed
speeduntil
until weil
wellcombined.
combined.
serving dishes ifif this
serving dishes to be
this isis to be served
served at at table.
table. For
For Chill;serve
Chili; withmelba
servewith melba toast, pitabread,
toast, pita bread, oror
cocktail parties use
cocktail parties pretty bowl.
use aa pretty bowl. (Arabic crisp
lavash(Arabie
lavash crisp flatbread)
flatbread) and andcrisp
crispraw
raw
If made
If made ahead
ahead of of time,
time, putput avocado
avocado seeds seedsin in vegetables.
vegetables.Yield
Yield11/2
I Vzcups.
cups,
mixture to
mixture keep itit green.
to keep green. Yield
Yield 22cups.
cups.
green
green mayonnaise
mayonnaise with
with
clamdigger dip
Clamdigger dip fresh
fresh vegetables
vegetables
lI can (TVz o·r
can (7Y2 oi 8E ounces) minced clams
ounces) minced clnms Y4/r teaspoon sugar
teaspoonsugar
1 package
1 package (8 (E ounces)
ounces) cream
cream cheese,
cheese, softened
softened Y2/z teaspoon
teaspoon dry dry mustard
mustatd
[ lI tablespoon
tablespoon lemon juice
lemon juice
% teaspoon
3/4 teaspoon salt salt
grated onion
tablespoon grated
. l1 tablespoon onlon l l large
lrrge (or
(or 22small)
small)egg yolk
egg yolk
lI teaspoon
teaspoon chopped parsley
chopped parsley 22 tablespoons
tablespoons fresh fresh lemonjuice
lemon Juice
lI teaspoon
teaspoon Worcestershire
Worcestershlre sauce sauce t/ecup
3/4 cup vegetable
vegetrbleoil oil plus Vecup
plus 1/4 cap French
French olive
oliveoil
oiloror
v., salt
teaspoon salt
1zl teaspoon
lI cup
cup vegetable
vegetable oil oll
Vr teaspoon
1/8 liquid hot
teaspoon Iiquid pepper sauce
hot pepper sauce 22 tablespoons
tablespoons chopped
chopped parsley
parsley
Assorted chips,
Assorted chips, crackers,
crackem, or or raw
raw vegetables
vegetables lI teaspoon
teaspoon fresh
fresh or or frozen
froten chives
chlves
Drain clams;
clams; reserve liquid.
reserve liquid. lI teaspoon
teaspoon fresh
fresh or or dried
dried tarragon
tarragon (optional)
(optional)
Cream the
Cream the cheese.
cheese. AddAdd seasonings
seasonings and
and clams;
clams; Fresh vegetables for dipping,
rhix thoroughly.
mix thoroughly. ChiliChill at least 1I hour
at least hour toto blend
blend
Fresh vegetables for dipping, such such asas
mushrooms,
mushrooms, cherry cherry tomatoes,
tomatoes, cauliflower
cauliflower florets,
florets,
flavors. .
zucchini
zucchini sticks,
sticks, green-pepper
greerl-pepper slices, slices, cucumber
cucumber
If necessary
If necessary to to th
thin dip, add
in dip, add clam liquid grad-
clam Iiquid grad- slices,
slices, carrot
carrot sticks.
sticks.
ually. Mix
Mix sugar,
sugar, mustard,
mustard, salt,salt, egg
egg yolk,
yolk, and
and 1I table-
table-
Serve with chips,
Serve with chips, crackers,
crackers, oror vegetables.
vegetables. Yield
Yield
, 1I Y3
1
% cups.
spoon
spoon lem lemon juice in
on juice in l-quart
l-quart bowl.bowl. Using
Using wirewire
whisk,
whisk, very very slowly
slowly addadd oil,
oil, aa drop
drop atat aa time,
time, until
until
about
about 1/4 Vt cup
cup isis added.
added. OnceOnce aa thick
thick emulsion
emulsion has has
garden
larden dip formed,
formed, oil oil can
can be added 1I teaspoon
be added teaspoon at at aa lime.
time.
Vt cup
2/3 etp low-fat cottage cheese When
When mixture
mixture isis very
very thick,
thick, add
add remaining
remaining lemon
lemon
1 tablespoon
tablespoon finely grated onion
juice. Slowly
juice. Slowly beat in remaining oil.
beat in remaining oil. Add
Add herbs;
herbs;
[ l1 tablespoon
tablespoon flnely mix weil.well. Chill.
Chill.
finely grated carroi
carrot
i l1 teaspoon flnely
finely chopped green pepper Arrange
Arrange chilled
chilled vegetables
vegetables attractively
attractively on on large
large
/z
Yl teaspoon salt platter, withwith mayonnaise
mayonnaise in in center
center as as aa dip. yield 88
dip. Yield
servings.
servings.
Dash of of garllc
garUc salt
Il cup plain
plaln yogurt Note: IfIf mayonnaise
moyonnaise separa separates,tes, place
place 1I teaspoon
teaspoon
In small
small bowl mash
mash cottage cheese with fork.
cheese with co(d
cold waterwater or an
or on egg egg yolk
york in
in a separate
a separate bowl.
bowl.
Add
Add onion, carrot, pepper,
onion, carrot, pepper, salt,
salt, and garlic salt;
and garlic Slowly
Slowly beat beat in in mayonnaise.
mayonnaise. When When emu(sion
emulsion is is re-
re-
11beat until
beat until fairly
fairly smooth. Stir in
smooth. Stir in yogurt.
yogurt. Cover; formed,
formed, continue
continue adding
adding oil oil as
os above.
above.
chill several
several hours.
Serve as dip with chips or raw vegetables. Yield
Serve Yield
l%
1% cups.

~reek caviar
greek caviar dip
(taramosalata)
(taramosalata)
/z
Y2 of 8-ounce jar
of E-ounce jar of
of tarama
1l small
small onion,
onion, finely
finely grated
grated
Il egg
egg yolk
44 sllces
sUces white
white bread
bread (stale)
v., cap
Ve cup lemonJuice
lemon juice
,Yz cup olive
Y2 cup olive oll
oil
Place tarama
Place tarama in blender jar;
in blender jar; whirl
whirl at
at low
low speed
speed
to smooth
to smooth paste.
paste. Add
Add onion
onion and
and egg
egg yolk;
yolk; whirl
whirl to
to
mix.
mix.
Remove crusts
Remove crusts from
from bread;
bread; soak
soak bread
bread in
in water.
water.
Squeeze to
Squeeze to dry.
dry. Tear
Tear itit into
into pieces.
pieces. Add
Add to
to fish-roe
fish-roe
14
14 guacamole
guacamole
 EGGS.• APPETIZERS
EGGS

guacamole EGGS
2 avocados, peeled, mashed
mashed
1I cup fresh tomatoes, peeled, eut
egg and anchovy mousse
cut up
Y3
Yt cup salad dressing 6 hard-boiled eggseggs
Y4 cup
Ve cap chopped onion 2 2-ounce cans anchovy fillets fillets
1I teaspoon salt 3/l teaspoons lemonjuice
3Y4 lemon juice
Lettuce Yz ctp butter, softened
Vz cup softened
4 slices crisply cooked bacon, crumbled Y4 pepper
/a teaspoon white pepper
Y4
Vn cup
cap mayonnaise
Combine avocados,
Combine tomato, salad
avocados, tomato, salad dressing,
dressing, Slice
Slice eggs;
eggs; process in in food processor.
food processor.
onion, and salt.
salt. Mix weil; chill. Place in individual
well; chilI.
Drain anchovy
Drain fillets weIl
anchovy fillets well onon absorbent paper;
absorbent paper;
bowls. Serve on plates. place on with Y4% tea-
place on chopping
chopping block. block. Sprinkle
Sprinkle with tea-
Sprinkle with
Sprinkle with bacon garnished with
bacon garnished with tomato spoon juice. Mash into smooth
spoon lemon juice. Mash into smooth paste.
paste.
wedges and tortilla chips.
Place butter in
Place buLLer in mixer
mixer bowl;bowl; beat with electric
beat with electric
a first course or
Serve as afirst or luncheon, or or serve
serve un-
un-
garnished as until light and
mixer untillighl fluffy. Add
and fluffy. Add anchovy mixture
anchovy mixture
as aa dip. Yield 4 ta
to 66 servings.
servings. gradually; beat weil
gradually; well after
after each
each addition. Add eggs,
addition. Add eggs,
2 tablespoons at aa time, mixing well. Stir
mixing weil. Stir in pepper
in pepper
and
and mayonnaise; beat until weIl
beat until well blended.
blended.
hot clam dip Spoon
Spoon egg mixture onlo
egg mixture onto serving plate; shape
serving plate; shape
33 tablespoons
tablespoons butter into aa mound
into mound with with knife. Chill overnight
knife. Chili overnight for for
11 onion, chopped very fine flavors to
flavors to blend.
blend. Make pattern with
Make aa pattern fork tines
with fork tines
lz greenpepper,
Yz gteenpepper, chopped very fine
fine around
around side.
side.
(optional)
11 clove garlic, minced (optionaJ) For an
For an effective garnish save
effective garnish save Yz cup mousse;
Vz cup mousse;
22 cans (7Yz-ounce) minced clams portions. Add
divide into 22 portions.
divide Add aa drop
drop of
of red
red vegetable
vegetable
(tZ pound)
1I cup grated mild cheddar cheese (Y4 coloring
coloring to portion and
to 1I portion and aa drop of green
drop of green coloring
coloring
/l teaspoon cayenne
Y4 cayenne to other
to portion. Using
other portion. Using appropriate pastry tips,
appropriate pastry tips,
44 tablespoons
tablespoons catsup fashion leaves and
fashion leaves and stems
stems with with green
green and
and aa rose
rose onon
1I tablespoon
tablespoon Worcestershire
Worcestershire sauce
sauce top. Yield
Yield 25
25 to
to 30
30 servings.
servings.
33 tablespoons sherry

Melt butter in
Melt in double
double boiler.
boiler. Sauté
Sautd onion
onion and
and
green pepper 55 minutes over direct
direct heat.
Drain clams.
Cut cheese
cheese into small
small pieces.
pieces.
Put ail
all ingredients in
in double
double boiler.
boiler. Cook
Cook over
over
water until cheese
cheese melts; stir
stir often. .
Serve
Serve hot in chafing
hot in chafing dish with Melba
dish with Melba toast
toast or
party rye.
rye. More
More cayenne
cayenne oror some
some Tabasco
Tabasco can
can be
be
added if
if desired. Yield 66 servings.
servings.

shrimp dip
Yz
/z pound fresh
fresh or
or frozen
frozen shrimp,
shrimp, cooked
cooked and
and
cleaned, or 15-ounce can
or 1 S-ounce can (1
(1 cup)
cup)
1I cup
cup cream-style
cream-style cottage
cottage cheese
cheese
33 tablespoons chili
chili sauce
sauce
22 teaspoons lemon juice
teaspoons lemonjuice
Yz
7z teaspoon onionjuice
onionjuice
/l teaspoon
Y4 teaspoon W orcestershire sauce
Worcestershire sauce
About Y3 /r cup milk
milk
Finely chop
Finely chop shrimp.
shrimp. Combine
Combine shrimp,
shrimp, cheese,
cheese,
chili
chili sauce,
sauce, lemon juice, anion
lemon juice, juice, and
onion juice, and Wor-
Wor-
cestershire
cestershire sauce;
sauce; blend
blend in
in blender.
blender. Gradually
Gradually beat
beat
in
in enough
enough milk
milk ta
to give
give good
good dipping
dipping consistency.
consistency.
Serve with patata
Serve with potato chips,
chips, crackers, or celery.
crackers, or celery.
Yield
Yield about
about 22 cups.
cups.
egg
egg and
and anchovy
anchovy mousse
mousse
APPETIZERS.• EGGS
APPETIZERS

rolls
egg roUs pickled eggs
You can
You can purchase ready-made
ready-made egg roll skins
egg roll in
skins in
or Oriental
supermarkets or
supermarkets Oriental specialty
specialty stores.
stores. Place as
Place as many
many eggseggs as you wish
as you wish toto pickle
pickle in
in
dipping batter
batter
heavy saucepan;
heavy cover with
saucepan; coyer with water.
water. Salt
Salt water
water
dipping heavily. This
heavily. will make
This will make shells
shells easy
easy toto remove.
1I egg
egg Bring to
Bring to boil
boil over
over medium
medium heat. heat. Reduce
Reduce heat to
heat to
tablespoon cornstarch
1 tablespoon cornstarch maintain
main tain slow
slow boil; cook
cook eggs
eggs 15l5 minutes.
minutes. Remove
1172 baklng powder
Y2 teaspoons baking from heat;
From heaq cool
cool under
under cold
cold running water.water.
1I cup f10ur
flour place eggs
shells; place
Remove shells; eggs inin pickling jar. Add
pickling jar.
'1
tableipoon sugar
1 tablespoon sugar water to
water cover 1I to
to coyer to 22 inches
inches above
above eggs.
eggs. Remove
2 teaspoons salt carefully; let dry on
eggs carefully; on paper toweling.
/z teaspoon MSG
Y2 Measure water Fromfrom jarjar in order to replace same
111zr milk
Y4 cups milk amount with mixture
amount with mixture of lt red
of 3/4 wine vinegar
red wine vinegar and
11%3/.1 cups water Vt water.
YI water. Place vinegar mixture in
vinegar mixture in saucepan.
saucepan. ForFor
each quart of
each quart of vinegar
vinegar mixture add add 1I small
small dried
fiUing
fiiltns pepper, 1I clove
red pepper,
red clove ofof garlic,
garlic, 44 peppercorns,
peppercorns, 2
1I cup shredded bamboo shoots whole cloyes,
whoJe cloves, and l-inch piece
and I-inch piece ofof gingerroot,
gingerroot,
Y2
Yz pound bean sprouts, rinsed, well-drained quartered. Bring
quartered. Bring to to boil.
boil. Reduce heat; simmer
Reduce heat; simmer 55
Y2 cups shredded water chestnuts
111zz minutes. Let cool to room temperature.
minutes. .
3/z cups slivered
3Y2 sllvered cooked chicken Place eggs
eggs in jar. Pour
in pickling jar. Pour vinegar mixture
3/a cup
3J4 sllvered barbecued pork
cap slivered over eggs; coyer
cover tightly. Let stand at least 1I week.
3/e cup
3/.1 flnely chopped fresh parsley
Cap finely Eggs,
Eggs, as they pickle, will produce a strong odor.
1l cup chopped fresh mushrooms Open
Open every day during
every day during first week to
first week let fumes
to let
Y2
Yz cup flnely chopped
cap finely scsllion
chopped scallion escape. After a week or so this odor will disappear
escape.
Salt and freshly ground black pepper pepper to taste and they
and they will have aa most
will have most delectable
delectable pickled
otl
Oil aroma. Yield as desired.
Beat egg
Beat Sift together dry
egg slightly. Sift dry ingredients;
mix
mix with egg. Slowly stir in milk and
egg. Slowly and water;
water; stir
until smooth.
All filling ingredients should be cut finely.
Ali finely. Mix MEAT
filling ingredients (except oil) together. Sauté Sautd in a
little oil
little oil about
about 10l0 minutes;
minutes; stir
stir occasionally. Let antipasto tray
mixture
mixture cool. Carrot or celery sticks
Spoon about !l2 Vz cup onto egg-roll skin. Fold like
Cheese cubes: mozzarella, provolone,
provolone, cheddar,
cheddar,
envelope. Dip in balter.
an envelope. batter. Fry in hot oil (375"F)
(375 OF) feta, or Edam
about 5
about minutes; turn
5 minutes; carefully to
turn carefully to brown
brown both Cocktail tomatoes
tomatoes
sides.
Hard-cooked
Hard-cooked eggs, sliced
Serve whole
Serve whole when
when served
served atat table.
table. Cut
Cut into quallty), shrimp,
tuna (best quality),
Fish: tuna shrimp, or sardines
pieces
pieces and and use mustard or
use mustard sauce as
or sauce as a dip for a
a dip Thln meat slices:
Thin slices: salami, pepperoni, roast
roast beef, or
cocktail party. Yield 22dozen.
cocktail dozen. ham
egg rolls Pimientos or roasted peppers
Plmientos pep pers topped with
anchovy fillets
anchovy
Melon slices wrapped with proscuitto
Melon proscuitto ham
Olives: black or green
Olives:
Choose an assortment from the above; arrangearrange
on a pretty tray or lazy
Jazy susan. Selection
Selection should be
made for flavor contrast and eye appeal. Yield as as
desired.

cockta,il meatballs
cocktail nleatbaUs
l1 pound lean hamburger
I1 teaspoon
teaspoon garllc
garlic powder
powder
1Ill-ounce bottie chili
l2-ounce bottle chili sauce
sauce
l0-ounce Jar
1llO-ounce grape jelly
jar grape
Mix hamburger with garlic powder; shape into into
small balls. Pan-fry until
small balls. until well
weil cooked; drain.
drain.
 MEAT.
MEAT • APPETIZERS
APPETIZERS

and jelly.
Mix chili
Mix
mixture.
mixture.
chili sauce
sauce and jelly. Add
Add meatballs;
.
meatballs; heat
heat
meat-stuffed grape
meat-stuffed le av es
grape leaves
warm in
Serve warm dish with
chafing dish
in chafing with toothpicks
toothpicks Olive oil
Olive oil
Serve
neatly. Yield 12 servings as cocktail appetizer
appetizer 2 pounds ground
2pounds ground lamblamb
neatly. Yield l2 servings as cocktail
1'12 cups
11zz chopped onions
cups chopped onions
l5-ounce can tomato
1liS-ounce tomato sauce
Vr cap lemonJulce
'14 cup lemonjuice
ham appetizer
ham YaY4 cup chopped fresh
cup chopped fresh ParsleY
parsley
'14 cup
Va currants
cup currants
22 tablespoons
lablespoons finely
finely chopped
chopped green
green pepper
pepper
2 lablespoons finely chopped celery '12 cup
Yz pine nuts
cnp fine
2 tablespoons finely chopped celery
lablespoons finely
22 tablespoons finely chopped
chopped pimiento
pimienlo /z leaspoon cinnamon
'12 teaspoon cinna mon
leaspoon DiJon
Y4 teaspoon Dijon mustard
muslard teaspoon paprika
11 teaspoon
/r
22 teaspoons
leaspoons lemonJuice
lemon juice /z leaspoon allspice
'12 lerspoon allspice
2 teaspoons olive oil
2 teaspoons olive oil l1 recipe Risotto
Risotto (see Index)
Salt and
Salt and pepper
pepper 2 l-quartjars
21-quart jars grape leaves
Heat Vt '13 cup oil in large frying pan. pan. Add
Add lamb;
44 slices
sUces cooked
cooked ham
ham
Sluffed olives
olives or
or gherkins for
for garnish cook over medium heat,
cook heat, stirring constantly, until
constantly, until
Stuffed
lamb loses
lamb loses red red color. Add anions;onions; cook,
cook, stirring,
Mix
Mix green pepper,
green and pimiento
celery, and
pepper, celery, pimiento
until lamb is browned. Add
is lightly browned. Add tomato sauce,sauce'
together.
together.
Mix mustard with lemon juice and ail. lemon juice,
lemon juice, parsley,
parsley, currants, pine nuts,
currants, pine nuts, cin-
Mix mustard with oil. Add salt
and pepper ta taste. Pour over vegetables; namon,
namon, paprika paprika and and allspice;
allspice; mix well' Reduce
rnix weIl.
and pepper to taste. Pour over vegetables; mix
weil.
well. Divide
Divide equally
equally between
between ham
ham slices.
slices. Fold. heat;
heat; simsimmer until most
mer until most of liquid has has evaporated.
evaporated.
over; Stir in Risotto until weil well mixed; cool.
over; secure
secure with toothpicks.
with toothpicks.
Arrange Wash
Wash grape leaves in in hot water. Cut
hot water. off stems;
Cut off stems;
Arrange on serving dish;
on serving dish; garnish
garnish with
with stuffed
stuffed
olives or gherkins
gherkins eut into
into fan
fan shapes.
shapes.
open leaves.
olives or cut
This Shape 1I to 2 teaspoons lamb mixture,
Shape mixture, according
according
This can
can bebe served
served asas aa first
first course
course for
for aa dinner
party;
party; asas aa luncheon
luncheon dish;
dish; oror each
each roll
roll can
can be
be eut
cut to thethe size
size of of leaves,
leaves, intointo rolls; place near
rolls; place near stem
stem
ends
ends of of leaves. Fold over
leaves. FOld over sides of leaves;
sides of roll up
leaves; roll up
into 4 portions, .speared with toothpicks, and
into 4 portions, ,speared with toothpicks, and
served
served onon aa canape
canapi tTay.
tray. Yield
Yield 44 servings.
servings. from stem
from stem end.end.
Grease
Crease large large casserole
casserole heavilywith oil.
olive oil.
heavily 'with olive
ham Place layer of
Place layer of grape
grape leaves
leaves over bottom of
over bottom of cas-
cas-
ham appeti<.er
appetizer
serole
serole in in layers;
layers; coyer
cover casserole.
casserole.
Bake
Bake in preheated 350°F
in preheated 350'F oyen
oven 45 minutes.
45 minutes.
Serve
Serve hothot or cold. If
or cold. If served
served cold, not uncover
do not
cold, do uncover
until
until do {mas have
dolmas have cooled,
cooled, to to prevent discoloration
prevent discoloration
ofof leaves.
leaves. Yield
Yield 70 to 80
70 to dolmas.
80 do{mas.

melon
melon with prosciutto
with prosciutto
Yzof
'12 olltge
large ripe
ripe honeydew
honeydew or cantaloupe
or cantaloupe
/r pound
'14 prosclutto ham
pound prosclutto ham
Pepper mlll
Pepper mill
Remove
Remove seeds rind from
and rind
seeds and from melon;
melon; slice into
slice into
crescents.
crescents.
Cut
Cut ham
ham slices;
slices; wrap piece of
wrap piece of ham
ham around
around each
each
piece
piece of melon.
of melon.
Arrange
Arrange onon platter; grindfresh
platter;grind pepper over
fresh pepper ham
over ham
and
and melon just before
melon just beforeserving. Lemonor
serving. Lemon or lime
lime
wedges
wedges areare aa suitable
suitable garnish. Yield 44 toto 66
garnish. Yield
servings.
servings.

mustard
mustard veal
veal tongues
tongues
11dozen
dozenveallongues
veal tongues
Bay
Bay leaves
leaves
Whole
Whole peppers
peppers
1l tablespoon
tablespoon salt
salt
44tablespoons vinegar
tablespoons vinegar
Use
Useenough water tatocoyer
enough water covertangues; bring tato
tongues; bring
l7
17
APPETIZERS.
APPETIZERS MEAT
• MEAT

rapidbail.
rapid boil.Drop
Dropthoroughly
thoroughlycleaned
cleaned tongues into
tongues into fromskillet;
from servewarm
skillet;serve warmasasa adinner
dinnerororcocktail
cocktailap-
ap-
water totowhich
water whichthe
theother
otheringredients
ingredientshave havebeen petizer.On
petizer. Onthethelatter
lattercase
casestand
been standthe
thekebabs
kebabsup upinina a
added.Cook
added. untilquite
Cook until quite tender.
tender. Skin;
Skin;eut cutinin wire-mesh trivet,leaving
wire-meshtrivet, leavingthe
theexposed
exposedtoothpicks
toothpicks
lengthwise halves. Put tongues ininlarge
lengthwise halves. Put tangues jarororjars;
largejar jars; dry . Yield
dry. Yield4040tato50.
50.
pour following
pour followingsauce
sauceover them:
overthem:
sutce
sauce pepperonipizza
pepperoni pizza
11/z DiJonor
cups Dijon
Y2 cups orFrench's prepared mustard
French's prepared mustard hors
hors d'oeuvres
dtoeuvres
2Yrcups
21;4 capstongue broth
tongue broth 1Ican 001;4 ounces)
can(lIYq ounces)marinara
mariharasauce
sauce
to 55onions,
44 to onions,sliced thin
sliced thin Engliih muffins,
44English muffins,split,split,toasted
toasted
Bay leaves
Bay leaves 1l cup
cupshredded
shreddedmozzarella
mozzarella cheese
cheege
peppers
Whole peppers
Whole 1I package
package (4 (4ounces)
ounces) slieed
slicedpepperoni
pepperoni
Sugar to
Sugar to taste
taste Spread
Spreadmarinara
marinara sauce sauceevenly
evenly over
over English
Englishmuf-
muf-
Bring ingredients
Bring ingredients to to slow boil,
slow boil qatching very
, watching very fin halves.
fin halves.Sprinkle
Sprinkle with withcheese.
cheese.Arrange
Arrange 44 pep-
pep-
carefully and
carefully stirring while
and stirring while cooking
cooking.: Let
Let tongues
tJngues peroni slices
peroni slicesononeach
each muffin
muffin half.
half.
marinate several
marinate hours before
several hours before serving
serving hot
hot or
or cold.
cbld. Broil 44 ta
Broil to 55 inches
inches from
from source
source of
of heat
heat 22to
to33
Yield 12
Yield servings.
12 servings.
minutes
minutes or or until
until cheese bubbles and
cheese bubbles and browns.
browns.Cut
Cut
each muffin half
each muffin half ininto
ta 44wedges. yield 32.
wedges. Yield 32.
oriental cocktail kebabs
kebabs
1 1512r-ounce caR
IIS'I4-ouRce pineapple chunks.
can pineapple chunks, drained
drained
pigs in
pigs in blankets
blankets
l-pound package
I-pound package brown-a
brown-and-serve
nd-serve sausages,
sausages, 66 frankfurters
frankfurters
cooked according
cooked according to package directions,
to package directions, cul
cut Prepared
Prepared mustard
mustard
into thirds
into thirds 66 thin
thin fingers
fingers cheese
cheese
E-ounce can water chestnuts,
11 S-ounee chestnuts, halved
halved Flaky
Flaky pastry
pastry
grcen peppers,
22 green peppers, eut s/a-lnchsquares
into 3/.1-inch
cut into squares Egg or
Egg or milk
milk to
to glaze
glaze
/l pou
lI.I pound
Rd small mushrooms,
mushroomsr stemmed
stemmed Preheat
Preheat aven
oven ta
to 450°F.
450"F.
Reserved syrup from drained pineapple
Resernd Split frankfurters.
Split frankfurters. Spread
Spread very
very lightly
lightly with
with
44 tablespoons
tablespoons soy sauce mustard; insert
insert aa finger
finger of
of cheese
cheese in
in each.
each.
slices fresh gingerroot
33 slices gingerroot , Roll pastry
pastry thin; eut
frankfurter diagonally
cut into
into 6-inch
6-inch squares.
squares. Place
place 1I
33 tablespoons
tablespoons brown sugar frankfurter diagonally on on each
each square;
square; bring
bring
2 tablespoons
2 tablespoons dry sherry together other
other two
two diagonal
diagonal corners
corners ofof pastry
pastry sa
so
Alternate pieces of pineapple, sausage, water that ends of frankfurters are are exposed
exposed..
_ Alternate pieces of pineapple. sausage,
chestnuts, green
chestnuts, green pepper,
pepper, and and mushrooms
mushrooms on Put onto
Put onto baking
baking sheet
sheet;; glaze with
with egg
egg or
or miJk
milk..
toothpicks.
toothpicks . Bake
Bake 20 minutes
minutes..
Combine
Combine remaining ingredients; heat heat in skillet.
Add
Add kebabs. Caver; simmer l0
kebabs. Coveri 10 minutes. Remove
meal-sluf!ed
mea grape /eaves
t-s luffed grape leaves
 MEAT O APPETIZERS
MEAT-

swedish meatballs
This recipe
This improves if
recipe improves if made
made oneone day
day ahead
aheao ofof
time.
1 pound ground beef
/r pound ground veal
Y4
/r pound ground pork
Y4
2 cups bread crumbs
Y2
/z cup milk
fine
1 onion, diced fine
2 tablespoons butter
Y2 teaspoons salt
22/z salt
/r teaspoon pepper
J,4
2 teaspoons nutmeg
paprika
2 teaspoons paprika
1I teaspoon dry mus tard
mustard
3 bea ten eggs
beaten
mrrgarine
4 tablespoons butter or margarine
Have meat ground together twice.
twice.
Soak, bread crumbs in milk. Add meat; mix. mix.
Saute onion in
Sautd onion in large
large skillet in 22 tablespoons
skillet in
butter.
Mix together
together seasonings,
seasonings, eggs,
€ggs, onion,
onion, and meat
in bowl. well; form into 48 small
bowl. Mix weil; small balls.
balls.
Melt butter
Melt in skillet;
butter in skillet; brown
brown meatballs
meatballs onon ail
all
sides. Remove; set set aside to make sauce.
sauce.
sauce
sauce
garlic
/n teaspoon minced garlic
J,4
5 tablespoons butter
pigs
Pigs in blankets
2 teaspoons tomato paste
paste
11 teaspoon beef concentra
concentratete
Serve hot with broiled tomatoes, cold with salad 2 cups bouillon or soup stock
slock
as or eut
as aa table appetizer, or cut into
into small
small pieces
pieces and 1I teaspoon aromatic (optional)
aromatlc bitters (optiona!)
spear with toothpicks
spear with for the
toothpicks for the cocktail
cocktail variety. 1I cup sour
sour cream
cream
Serve hot, with
with or without aa mustard sauce.
sauce. Yield
Yield
66 servings. Add garlic and 1I tablespoon
garlic.and tablespoon butter to to fat
fat left in
left in
skillet. Sautd 1I minute.
skillet. Sauté minute. Blend
Blend in in 44 more
more table-
spoons butter, tomato
spoons butter, tomato paspaste,
te, beef
beef concentra
concentrate,te,
sausage pies and
and stock.
stock. AddAdd bitters;
bitters; stir
stir mixture
mixture over
over low
low heat
heat
1I recipe double pie crust until itit thickens.
until thickens. Pour
Pour sauce into lighted
sauce into lighted chafing
chafing
% pound sausage
314 sausage dish. Stir
dish. Stir in
in sour cream.
sour cream. Add
Add meatballs
meatballs to
to sauce,
sauce,
20 to 24 cherry tomatoes, halved
to24 stirring once or or twice to be sure
sure ail
all heats through.
through.
Prepare
Prepare pie crust; set
set aside. Sauce
Sauce can can bebe poured into casserole
poured into casserole dish
dish and
and
Break up sausage
sausage in heavy skillet;
skillet; cook until ail
all heated in oyen,
oven, if preferred. Yield 48 48 balls.
balls.
pink has disappeared, about about 10l0 minutes. Drain off off
fat on paper towels. water chestnuts with bacon
Roll out pie-crust
Roll out pie-crust dough;
dough; eut into 4-inch
cut into Y3 to Y2
ls to lz pound
pound bacon
bacon
squares.
squares. Moisten
Moisten corner
corner of of each
each square with aa
square with 11 6-ounce can
con water chestnuts
little cold water.
!iule water. Place squares
squares onon lightly greased Toolhpicks
baking Toothpicks
baking sheet.
sheet. Spoon
Spoon drained
drained sausage,
sausage, about
about 1I 11 tabJespoon
tablespoon soy
soy sauce
sauce
spoonful perper square,
square, intointo center
center ofof each
each square. 1I tabJespoon
Pinch corners to seal, tablespoon dry
dry sherry
sherry
seal, but don't close
close completely.
Bake at
at 450°F
450oF 12 to 15
12 to 15 minutes.
minutes. Place
Place half ofof Wrap Yz
Wrap Vz slice
slice bacon
bacon around
around each
each water
water chest-
chest-
cherry tomato,
cherry tomato, cut-side-down,
cut-side-down, on on toptop of of nut;
nut; fasten
fasten with
with toothpick.
toothpick. Place
Place water
water chestnuts
chestnuts
sausage-this is is why
why youyou didn't seal
seal the
the pie
pie crust.
crust. in ovenproof
in ovenproof dish;
dish; brush with mixture
brush with mixture ofof soy
soy
Bake
Bake 10 l0 minutes
minutes more
more oror until pie
pie crust
crust is
is golden
golden sauce
sauce and
and sherry.
sherry. Bak'e
Bake at
at 350°F
350"F 15
15 to
to 20
20 minutes.
minutes.
brown. Serve
Serve at once.
once. Yield
Yield 20 to 24.
20to24. Yield about
about 20.
20.

19
t9
 saIted
salted almonds
almonds
22 cups
cups shelled
shelled almonds
almonds
'!.I
Ya cup
cup sai ad oïl
sslad oil
Salt to
Salt to taste
taste
Pour almonds
Pour into boiling
almonds into boiling water
water inin large
large sauce-
sauce-
pan. Remove
pan. Remove fromfrom heat; let stand
heaq let stand about
about 55 minutes
minutes
or until
or until skins soft. Drain;
are soft.
skins are Drain; remove
remove skins.
skins.
Spread almonds
Spread almonds on on cookie pan; let
cookie pan; let stand
stand until
until dry.
dry.
Sprinkle with
Sprinkle oil; stir
with oi!; until almonds
stir until almonds are are coated
coated
evenly.
evenly. Sprinkle
Sprinkle with
with salt;
salt; stir
stir again.
again.
Bake in
Bake in preheated 350'F oyen
preheated 350°F until lightly
oven untit lightly
browned, stirring frequently.
browned, stirring Cool; store
frequently. Cool; store inin air-
air-
tight container. Yield 2 cups.

spiced cocktail nuts

4 tablespoons butter
1 tablespoon
tablespoon Worcestershire
Worcestershire sauce
/z leaspoon
Yl teaspoon hot pepper sauce
11 tablespoon
tablespoon seasoned
seasoned salad salt
1 leaspoon
teaspoon salt
salt
1I teaspoon garlic
garllc salt
salt
meatballs
swedish mealballs
v..
1/r teaspoon pepper
teaspoonpepper
wdnuts, almonds, or filberts (a
1 pound walnuts, (a mixture
mixture
I{UTS
NUTS of nuts is also good) .
Melt butter;
Melt butter; add
add remaining
remaining ingredients, except
nuts.
nuts. Stir until weil blended. Add nuts; toss.
well blended. toss. Cook
curried nuts over low heat
55 minutes
heat 15
minutes in
15 minutes; stir
in 350°F
350'F oyen,
stir occasionally. Cook
until crispy.
oven, until crispy. Drain
Drain on
v.. cup
Ya oil
cup olive 011 paper towels. Store in airtight container. Yield 44Vz Vl
1I tablespoon curry powder
tablespoon curry cups.
1I tablespoon
tablespoon Worcestershire
Worcestershire sauce
If8
Vo teaspoon cayenne
toasted pecans
2 cups nuts (assorted are best)
Combine oil
Combine and seasonings
oi! and in medium-size
seasonings in medium-size 12 cups
cups pecans
skillet. When
skillet. When mixture is is hot,
hot, add stir con-
nuts; stir
add nuts; v.. pound butter
lza

stantly until
until nuts are completely coated. Salt
baking pan with brown paper. Spread out
Line baking Place pecans oven dish. Toast in
pecans in rectangular oyen
nuts. Bake at
nuts. 300°F l0
at 300oF JO minutes.
minutes. Nuts should be 250°F oyen
250"F oven 30 minutes. Add
30 minutes. Add butter
butter over
over ail
all by
bv
crisp and tasty. Yield 2 cups.
crisp

glace nuts
gtacd
1 Y2 cups nuts, salted or
llzz or unsalted
22 cups
cups sugar
sugar
v.. teaspoon
/a cream of
teaspoon cream of tartar
l1 cup
cup hot
hot water
1f8 teaspoon
Vr teaspoon salt
Mix sugar, cream
cream of tartar, hot water, and salt
in small saucepan; place
place over hot fire.
fire. Stir until
sugar has dissolved. Let syrup boil untit it reaches
boit until reaches
293 oF, or hard-crack
293"F, hard-crack stage. Remove from fire at
once; place in pan
place in pan of
of hot
hot water
water while
while dipping
dipping nuts.
nuts.
Hold nuts
nuts separately with tweezers
tweezers or on long
long
pin; dip
dip in
in syrup to cover.
coyer. Place dipped nutsnuts on
on
paper to
waxed paper to dry. Reheat syrup carefully if it
dry. Reheat
becomes too thick.
becomes too thick. Yield
Yield IIIjz cups.
% cups.

20
20 salled qlmonds
sahed almonds
 P Â1'É o• AAPPETIZERS
PAT.*, PPI.]TIZI.]RS

slicing or dotting itit over

or dotting over nuts.
nuts. Stir once or
Stir once or twice,
twice,
slicing
until pecans
until pecans and
and butter
butter have mixed well.
have mixed Nuts will
weil. Nuts will stuffed
stuffed olives
greasy at
be greasy this point.
al this generously with
point. Sprinkle generously with 116-ounce
6-ounce can jumbo pitted
canjumbo pitted black
black olives
olives
be
salt. pecans I1 hour; salt again
salt. Toast pecans again several
several times.
times. 11 2-ounce
2-ounce can anchovy fillets
can anchovy fillets
as you
Stir as
Stir you go. When
When done, butter will
done, butter will be
be com-
com- tablespoons olive oil
22 tablespoons
pletely absorbed
pletely absorbed and
and nuts
nuts crisp.
crisp. Yield
Yield l2
12 cups. l1 clove
c10ve garlic,
garlic, minced
minced
22 tablespoons chopped parsley
tablespoons finely chopped parsley
stemmed cherry
12 stemmed
12 tomatoes
tomatoes
OLIVES
OLIVES Y2 of
7z of medium green pepper,
medium green
Drain
Drain olives.
olives.
pepper, thinly
thinly sliced

Drain anchovy fillets; cut each in half.

Drain anchovy half.
olive-ham turnovers
oliveham Stuff each olive with
each olive with half
half an anchovy fillet.
an anchovy
turnover pastry
turnover Place in serving bowl.
Place bowl.
Combine olive
Combine oil, garlic,
olive oil, and parsley;
garlic, and parsley; pour
2 cups
2 cups flour weil. Chill
Mix well.
over olives. Mix Bring to
Chili several hours. Bring ta
Yz teaspoon
/z teaspoon salt room temperature before
roam temperature serving.
before serving.
z/t
z/3 cup Garlic Mayonnaise
cup Garlic Garnish with
Garnish cherry tomatoes and
with cherry green pep-
and green
Dash ofof cayenne pers. cocktail picks
pers. Provide cocktail for guests
picks for guests to
to spear
2 tablespoons
2 tablespoons cold water these. Yield 6 servings.
turnover filling
turnover filling
Al
2h
2/3 cup
2/t
cup ground Serrano
2/3 cup
Serrano or other smoked ham
cup chopped ripe olives
PÂTÉ
PATE
3 to
to 44 tablespoons
tablespoons mayonnaise
mayonnaise
3
Heat oven to 425 oF.
425"F. chicken-Iiver pAte
chicken-liver pâté
Sift flour
Sin Flour with
with salt. Add
salt. garlic mayonnaise,
Add garlic mayonnaise, 2 tablespoons
tablespoons butter
cayenne,
cayenne, and water; mix.
and water; Turn onto
mix. Turn onto lightly 7z pound chicken livers
Y2
floured board; roll
floured board; roll thin. into 2V2-inch
Cut into
thin. Cut 2Vz-inch 2eggs,
2 eggs, hard-cooked
squares.
squares. 1I package cream cheese, softened
package (3-ounce) cream
Mix
Mix together filling ingredients.
together filling Put generous
ingredients. Put generous 1L tablespoon finely chopped parsley
tablespoon flnely
V2
% teaspoon
teaspoon filling on each pastry square. Moisten 7a teaspoon salt
3.1.l salt
edges
edges with
with water; fold over
water; fold into triangles;
over inta triangles; pinch Ifs
Vr teaspoon pepper
edges to seal.
edges to seal. Bake
Bake 15
15 minutes
minutes or until
or until pastry
pastry 11 tablespoon cognac
tablespoon cognac
browns.
browns. Yield
Yield2%2V2 dozen.
dozen. Heat butter
Heat butter in in medium
medium frypan. Cook chicken
frypan. Cook chicken
livers, stirring occasionally,
livers, stirring occasionally, over medium heat
over medium l0
heat 10
minutes or or untiltender; drain.
until tender; drain.
gar[ic
garlic mayonnaise
mayonnaise

1I egg
egg
/z teaspoon
Y2 teaspoon salt
salt
/z teaspoon garlic
Y2 garlic powder
powder
Dash
Dash of
of cayenne
cayenne pepper
pepper
1l cup
cup olive
olive oil
oil
33 tablespoons
tablespoons fresh-squeezed
fresh-squeezed lemon juice
lemon juice

Combine
Combine egg, egg, salt,
salt, garlic
garlic powder,
powder, cayenne,
cayenne, and
and
V4 cup oil
Vr cuip oil in
in blender
blender container;
container; blend
blend thoroughly.
thoroughly.
With
With blender
blender running,
running, very
very slowly
slowly add % cup
add Y2 oil.
cup oil.
Gradually
Gradually add add lemon juice and
lemon juice remaining V4% cup
and remaining cup
oil;
oil; blend
blend until
until thick.
thick. Occasionally
Occasionally scrape
scrape sides of
sides of
bowl.
bowl. Yield
Yield 1
I cup.
cup.

olives
olives in
in blankets
blankets
Wrap
Wrap slice
slice of
of bacon
bacon around
around each
each olive.
olive. Fasten
Fasten
with
with toothpicks.
toothpicks. Broil
Broil at
at moderate
moderate temperature
temperature
until
until bacon
bacon isiscrisp.
crisp. Serve
Serve hot.
hot. Yield
Yield as
asdesired.
desired'
APPETIZERS. TATf
APPETIZERS- PÂTÉ

Chop livers
Chop livers ànd
a'nd eggs
eggs inin food grinder, blender,
food grinder, blender,
food processor, aa !ittle
or food
or little at aa time.
wooden
With wood spoon, work cheese untillight
en spoon, until light and
fluffy. Mix into liver mixture
fluffy. mixture along withwith remain-
remain-
ingredients. Refrigerate several
ing ingredients. several hours.
Serve p6ti with
Serve p~té with hot
hot toast
toast oror crackers. Yield Y4
crackers. Yield %
cups.
cups.

chicken pâté
patd cream
Bacon fat fat
2 tablespoons butter
11/z
Y2 pounds chicken
chicken livers
lzz pound unsalted pork fat,
Y2 fat, ground
tablespoons dry sherry
2 tablespoons
2 tablespoons brandy
/z teaspoon freshly ground pepper
Y2
shdlots, chopped
onions or shallots,
3 green onions
1l clove garlic, minced
minced
1l/u
Y2 teaspoons salt
Coat 7-inch soufflé
Coat mold weil
souffld mold with cold
well with cold bacon
fat.
Melt butter in skillet. Sauté
Melt all pink
fivers until ail
Sautd livers
has disappeared.
Combine livers, port fat,
livers, port fat, sherry,
sherry, brandy,
brandy, pep-
per,
per, onions, garlic, and salt; mix weil.
and salt; well. Place mix-
ture in
ture blender or
in blender or food-processor
food-processor container,
container, a
small amount
small amount at at aa time;
time; blend until thoroughly
blend until
pureed. Blending may
pureed. Blending may take
take longer than usual;
longer than
pork
pork fatfat is
is not easily pureed.
pureed. Spoon mixture into
prepared mold;
mold; cover with
with aluminum foil. foil. Place hot p7ti
1101 garlic bread
with gar/ic
pillé willl
mold
mold in in baking
baking dish. Pour hot
dish. Pour water half
hot water half the
depth of of mold. Add garlic, onion,
Add garlic, onion, ..basil, marjoram, thyme,
basil, marjoram,
Bake in preheated 350°F oven 1I hour
350"F oven hour.. Remove salt, and
oregano, salt,
oregano, pepper. Mix
and pepper. Mix with
with wood en
wooden
from oven; let
from oven; cool. Invert
let cool. onto serving
Invert onto platter;
serving platter; spoon until
spoon until thoroughly blended. Add
thoroughly blended. Add stock,
chili in refrigerator overnight.
chill sherry, and brandy; blend until smooth. Turn into
Serve with French
Serve with bread or
French bread crackers. Yield
or crackers. buttered l-quart earthenware mold; cover.
buttered cover. Set
Set in
about
about 22 cups. baking pan; pour
pour in boiling water to half the depth
ofmold.
of mold.
Bake in preheated
preheated 325oF oven 1I hour
325 oF oven hour and
and 15
pâte with garlic bread
hot pfftd minutes. Increase oven temperature to 350'F.
350°F. Re-
15

Y2
}/z pound finely ground lean beefbeef move cover;
cover; bake 30 brown.
30 minutes or until brown.
Y2 pound flnely ground lean pork
/z Slice; serve with hot garlic
garlic bread. Serve on small
/z
Y2 pound mild pork sausage slices of bread as a cocktail appetizer
appetizeror as a first
or as
cloves garlic,
2 c10ves garllc, pressed Yield about 3 cups.
course. Yield
tablespoons grated
2 tablespoons graled onion
/r
J,4 teaspoon
teaspoon basil
/lJ,4 teaspoon
teaspoon marJoram
marjoram
Iiver pAd
party liver pâté
14 leaspoon thyme
J,4 teaspoon lhyme J,4 pound butter
% butter or chicken fat
or chicken
/r
J,4 teaspoon
leaspoon oregano
oregano 1l1arge
large chopped fine
onion; chopped
onion;
I1 teaspoon
teaspoon salt l1 pound chicken
chicken livers
Iivers
/z
Y2 teaspoon freshly ground
teaspoon freshly ground pepper
pepper I1 tablespoon
tablespoon Worcestershlre
Worcestershire ssuce
sauce
Y2 cup
Yz Basic Beef
ctrp Basic Stock (see Index)
Beef Stock Index) pepper to taste
Salt and pepper
tablespoons sherry
33lablespoons Melt butter in medium skillet; lightly
Iight1y tan chop-
chop-
lablespoon brandy
1l tablespoon brandy ped onion. Add chicken
chic ken livers; cook until slightly
slightly
beef, pork,
Combine beef, pork, and
and sausage and grind
sausage and pink
pink at about 5 minutes. Remove from
center, about
at center,
through a food chopper 3 times or spin in a food heat.
processor
processor until smooth, using the on-off on-off method. Put entire mixture
Put entire mixture through food mill
through food mill until
22
 ground very smooth. If you use a colander instead
of a food mill, you may want to puf-
put the liver mix-
ture
ture through twice to
through twice ensure a
to ensure smooth texture.
a smooth
Add sauce and
Add Worcestershire sauce salt and
and salt and pepper;
mix together weil with spoon.
together well
Strap'e p~té into greaied
Shape pltd greased mold for a party. Turn
surround with party crackers
out on serving plate; surround
Yield l0
so that guests can help themselves. Yield 10 to 16
servings.

simple patd
pâté maison
6 slices salt pork
bacon, diced
6 slices bacon,
1/z
1 Y2 cups chopped onions
cups chopped
I1 pound calves
calves liver
I1 pound chicken
chicken livers
1314 teaspoons salt
13ln
I1 teaspoon
teaspoon pepper
pepper
liver pAft
party liver pâté
party
egg yolks
33 egg
2 eggs
Y4 cup Maderia
Ve Maderia
/z
Y2 teaspoon
teaspoon chervil
chervil blender container or
blender container or in
in food processor aa small
food processor
/z
Y2 teaspoon
teaspoon tarragon
tarragon leaves am ou nt at a time. Blend until thoroughly pureed,
amount
/z
Y2 teaspoon nutmeg
nutmeg adding egg yolks, eggs, and Madeira. Spoon liver
/r
lI.I teaspoon
teaspoon allspice
allspice mixture into
mixture large bowl.
into large Stir in
bowl. Stir remainirtg salt,
in remaining
Rinse salt pork in cold water to remove sorne of
remove some pepper, and
pepper, and spices. Pour liver
spices. Pour liver mixture
mixture into
salt. Drain thoroughly. Line 7-inch
salt. 7-inch souffld
soufflé mold prepared mold;
mold; cover with aluminum foil.
coyer with foil. Place
with salt pork slices.
slices. mold in larger baking dish;dish; add water halfway to
Cook
Cook bacon skillet until
bacon in skillet until fat is rendered.
rendered. top of
of mold.
mold.
Sautd onions in
Sauté onions bacon fat
in bacon fat until
until tender
tender and Bake in
Bake in preheated
preheated 375"F oyen 2
375 OF oven 2 hours.
hours. Cool
lightly
lightly browned.
browned. p~té well; invert onto serving platter.
pAtd platter. Refrigerate
Cut the liver into
into l-inch
l-inch pieces; halve chicken
chicken at least hours to chill
least 8 hours chili thoroughly.
livers. Add livers, I1 teaspoon
teaspoon salt andand % 1/2 teaspoon
teaspoon sliced thin and served with French
pâté can be sliced
PAtd French
pepper to onion mixture. Saute Sauré until allail pink has bread or crackers
bread crackers or asas a course with a
a separate course
disappeared from
disappeared from livers. Place liver
livers. Place liver mixture
mixture in green salad.
green salado Yield
Yield about
about 30 servings as a spread.
simple pAd
simple pÎlté maison

",4
APPETIZERS.• QUICHE
APPETIZERS QUICHE

QUICHE cheese,
cheese, bacon,
bacon, and
and onion
onion
quiche
quiche
quiche
broccoli quiche 1I single-crust
single.crust Basic
Baslc Pastry
Pastry (see
(seeIndex;
Index; do
do not
not bake)
bake)
66 slices
sllces bacon,
bacon, eut
cutinto
into 2-inch
2-inch pieces
pleces
Pastry for single-crust
Pastry for f-inch pie
sfngle-crust 9-inch pie (see
(see Index)
Index) 1l small
small onion,
onion, chopped
chopped
v.a ctg grated
Ye cup grated Parmesan
Parmesan cheesecheese 33 eggs
eggs
22 cups
cups chopped
chopped freshbroccoli
fresh broccoll Yz
lzz cupmilk
cupmilk
1I cup
cup shredded
shredded Swiss
Swlss cheese
cheese Yz
ty'zcup
cup heavy
heavy cream
cream
v.a
Ye cup
cup sliced
sllced seallions
sccllions 11 cup
cup shredded
shredded Swiss
Swlss cheese
cheese
3eggs
3 eggs Yz
/z teaspoon
2/s cup teaspoon salt
salt
z/3 cup chicken
chlcken broth
broth Vo teaspoon
1/8 teaspoon pepper
pepper
Yz
Yz cup
cup heavy cream
cream Line
Line quiche
quiche or pie pan
or pie pan with
with pastry.
pastry.
Yz
/z teaspoon saltsalt
v.a
% teaspoon Tabasco
Tabasco pepper sauce ssuce
Cook
Cook bacon until crisp.
bacon until crisp. Drain;
Drain; place
place inin pie
pie
shell.
shell.
Line IO-inch
Line quiche dish
lO-inch quiche dish or
or 9-inch
9-inch pie plate with
pie plate with Sauté
SautC onion
onion in in bacon
bacon fatfat untillightly
until lightly browned.
browned.
pastry. Prick
pastry. Prick bottom
bottom and and corners
corners of of pastry
pastry with
with Drain off
Drain off fat. Off heat,
fat. Off heat, stir
stir inin eggs,
eggs, milk,
milk, cream,
cream,
fork. Bake in 450°F
fork. 450'F oven
oven 55 minutes.
minutes. Remove
Remove from
from cheese, and
cheese, and seasonings.
seasonings. PourPour into into pastry-lined
pastryJined
oven; sprinkle
oven; sprinkle withwith 22 tablespoons
tablespoons Parmesan
Parmesan pan.
pan.
cheese.'
cheese.' Layer half the
Layer half the broccoli
broccoli over
over Parmesan
Parmesan Bake in
Bake in preheated
preheated 375°F
375'F oven oven 2525 minutes
minutes or or
cheese.
cheese. Continue with with layers
layers of
of half
half Swiss
Swiss cheese
cheese until
until knife
knife plunged
plunged into
into custard comes out
custard cornes out c1ean.
clean.
and scallions;
and scallions; repeat
repeat withwith remaining
remaining broccoli,
broccoli, Serve
Serve hot, warm, or
hot, warrn, or cold.
cold. Yield
Yield 44 servings.
servings.
Swiss cheese, and scallions.
scallions.
Beat eggs.
eggs. Add
Add chicken
chicken broth,
broth, cream,
cream, salt,
salt, and
and
Tabasco;
Tabasco; mix weIl. well. Pour
Pour over
over broccoli
broccoli mixture
mixture in in corn-cheese quiche
quiche
pastry shell.
pastry shell. Sprinkle
Sprinkle with remaining 22 table-
with remaining table- 1I Single-Pie
Single-Ple Crust
Crust pastry,
pastry, unbaked
unbaked (see
(see Index)
Index)
spoons Parmesan cheese. cheese. 33 ears
ears corn
corn (or
(or about
about 11 cup
cup kernels)
kernels)
Bake 10
Bake l0 minutes
minutes at at 450°F.
450oF. Reduce
Reduce heat
heat toto 44 eggs
eggs
325°F;
325"F; bake 20 to 25 25 minutes
minutes longer or or until knife
until 1l cup
cup milk
milk
inserted in center of pie cornes comes out cJean.
clean. Let stand
stand Yz
lz cup
cup light
llght (table)
(table) cream
crerm
55 to l0 minutes
to 10 minutes before
before cutting.
cutting. Yield
Yield IDl0 to
to 12
12 Yz
1y'2cup
cup freshly
freshly grated
grated Parmesan
Parmesan cheese
cheese
servings. 22 tablespoons finely chopped
tablespoons flnely chopped oniononion

corn-cheese
corn-cheese quiche
quiche
I1teaspoon
teaspoon salt
salt
Y4 teaspoon pepper
/r teaspoon pepper
66slices
slicesbacon
bacon
Parsley for
Parsley for garnish
garnish
Roll out
Roll out pastry
pastry on on floured board to
floured board to l/r
liB inch
inch
thick; fit into 9-inch
thick; fit into 9-inch quiche
quiche or
or pie
pie pan.
pan.
Cut kernels
Cut kernels off
off corncobs;
corncobs; reserve.
reserve.
Beat eggs
Beat eggs inin large
large mixing
mixing bowl. Stir in
bowl. Stir in milk'
milk,
cream, cheese, onion, salt,
cream, cheese, onion, salt, and and pepper;
pepper; mix
mix well'
weil.
Add corn.
Add corn. Pour Pour into
into pie
pie shell.
shell. Bake
Bake in
cin preheated
preheated
oF oven 20
375°F
375 oven 20 minutes.
minutes.
Meanwhile
Meanwhile fry fry bacon
bacon until
untiI almost
aImost done;
done; drain
on paper toweis. Arrange
on paper towels. Arrange bacon bacon on
on top of pie'
top pie.
gaki
Bake iOIO minutes
minutes or or until
untiI knife
knife inserted in custard
cornes out
comes out clean.
c1ean.
Garnish quiche
Garnish quiche with parsIey; serve hot.
with parsley; hot. Yield 6
servings.
servings.

greek spinach
greek spinach and cheese
cheese greek spinach lurnovers
spinach and cheese turnovers
turnovers
turnovers
1I egg
egg puff pastry dough
pull
Y2 medium
/z medium onion,
onion, finely
finely chopped
chopped
patty shells
Defrost patty
Defrost at room
shells at room temperature 15 to
15 to
/a pound crumbled feta
Y4 pound crumbled feta cheese
cheese
4 Form each
minutes. Form
20 minutes.
20 into aa baIl;
shell into
each shell roll on
ball; roll on
4 ounces
ounces cream
cream cheese
cheese
ounces (Y2
55 ounces (72 of
of 10-ounce
lO-ounce package) frozen choppedchopped floured pastry
floured ll xx Il-inch
to Il
cloth to
pastry c10th ll-inch square. Cut
square. Cut
spinach, into 16
into Place \/2
squares. Place
16 individual squares. t/z teaspoon
teaspoon fil-fil-
spinach, thawed,
thawed, drained
drained
11 tablespoon
tablespoon chopped
chopped parsley ling on
ling on each
each square. Fold to
square. Fold form aa triangle;
to form triangle; seal
seal
ParsleY
Y2 teaspoon diIJweed
% teaspoon dillweed milk.
with milk.
with
Y2
1/z teaspoon Bake
Bake at 450"F 12
at 450°F 12 minutes. About 33
Yield: About
minutes. Yield: 33 ifif
teaspoon garlic
garlic powder
Powder
66 sheets
sheets phyllo or
phyllo or 44 frozen
frozen patty
patty shells
shells (omit
(omit butter
butter made phyllo; about
with phyllo;
made with about 64 64 ifif made
mbde with puff
with puff
when using
when using patty
patty shells)
shells) pastry.
pastry.
11 stick
stick butter,
butter. melted
melted Note: These
Note: These can
can be thenfrozen.
baked, Ihen
be baked, Reheat
frozen. Reheal
In blender or
In blender or mixer
mixer bowl
bowl combine
combine egg,
egg, onion,
onion, on
on cookie
cookie sheel
sheet al 350"F JI5
at350°F 5 minules.
minutes.
and feta cheese; beat to
and feta cheese; beat to combine. combine. Add
Add cream
cream
cheese; combine
cheese; combine weil.
well. Add
Add spinach
spinach and
and season-
season-
ings; mix just
ings; mix just untiI
until blended.
blended. Chill
Chill 1I hour.
hour. mushroom
mushroom and onion
and onion
phyllo
phyllo dough
dough quiche
quiche
Phyllo since itit If you
If you have pre-madeshellshellinin the
the freezer you
freezer you
Phyllo must
must be
be handled
handled with
with great
great care,
care' since have aapre-made
isis very delicate
very delicate and
and dry
dry to
to the
the touch.
touch. Carefully
Carefully are
areaIways prepared for
always prepared for the
theunexpected with
unexpected with this this
unroll
unroll as as many
manysheets
sheets needed;
needed; store
store remainder
remainder im- im- recipe.
recipe.
mediateIy.
mediately. Pastry
Pastry for
for single-crust f-inchpie
single-crust 9-inch Index)
(seeIndex)
pie(see
Place
Place the
the sheets
sheets not
not immediately
immediately ininuse usebetween
between 33tablespoons
tablespoons butter
butter or margarine
ormargarine
Iinen
linen tea
tea towels
towels to
to prevent
prevent drying.
drying. If
If weather
weather isis 22onions,
onions, peeled,
peeled,chopped
choPPed
very (about1Icup)cup)
very hot
hotandanddry,
dry,sprinkle
sprinkle aaIittle
little water
wateron ontowels.
towels. 1Ican
canbutton
buttonmushrooms
mushrooms (about
Phyllo
Phyllo sheets
sheetsare
aregenerally
generally 16 16 xx 22 22inches.
inches. 2eggs
2 eggs
Stack 2 leaves together, cutting through both Y2Vzcan evaporated milk (about1Icup)
milk(about cup)
Stack 2 leaves together, cutting through both canevaporated
sheets. Cut strips 2 inches wide by 16 inches long.
sheets. Cut strips 2 inches wide by l6 inches long. Y2Vzcup
cupgrated
gratedcheese
cheese
Brush
Brushwith meltedbutter.
withmeited butter. Place
Placeaateaspoon
teaspoonof offil-
fil- Pinch
Pinchof ofdry
drymus tard
mustard
ling on one end of strip. Fold
ling on one end of strip. Fold one one corner
corner of
of strip
strip Preheat
Preheatoven 400'F.
oventoto400°F.
totoopposite platewith
pieplate pastry.
withpastry.
oppositeside,
side,forming
forming aatriangle
triangleand andenclosing
enclosing Line
Linedeep
deep8-inch
8-inchpie
filling.
filling.Continue
Continuefolding
folding asasyouyouwould
wouldan anAmeri-
Ameri- Heat 2 tablespoons
Heat 2 tablespoons butter
butter in
in saute pan;cook
sautdpan; cook
cancanflag,
flag,totoend
endofofstrip,
strip,maintaining
maintaining triangular
triangular onion
onionuntiluntiltransparent.
transparent.Drain DrainweIl;well;putputinto
into
shape. Brush with melted butter.
shape. Brush with melted butter. pastryshell
pastry withmost
shellwith mostofofmushrooms,
mushrooms,eut cutinin
Place
Placeon onungreased
ungreasedcookie
cookiesheet.
sheet.Bake
Bakeatat375 oF
375'F halves.
halves.Leave
Leavea a few uncutfor
fewuncut fordecoration.
decoration.
20 minutes. Serve
20 minutes. Serve hot.
hot. Beat
Beat eggs,
eggs, stir
stir in
in evaporated
evaporated milk,grated
milk, grated

2S25
 AIllrl.,T-lzl..RS r QUICHE
APPETIZERS· Qt 1l(.lll..

and seasoning. Pour over

cheese, and
cheese, seasoning. Pour
Bake about 35 minutes.
Sauté
Sautd remaining mushrooms aa few
over mushrooms.
mushrooms.

in 1I
few minutes in
SAI\DWICHES
SANDWICHES
tablespoon butter. Drain; eut
tablespoon butter. cut into thin slices.
slices.
When piepie is with sliced mush-
is cooked, decorate with appetizer egg and
rooms. Yield 4 to 5 servings. .
asparagus sandwiches
V2
Vz recipe
recipe Basic Emergency
Emergency Aspic (see Index)
spinach quiche 10 sUces
slices thin-sliced pumpernickel or
or whole-wheat
1lVz to22 pounds fresh spinach, cooked, drained
Yl to bread
Ve teaspoon
1/8 freshly grated nutmeg (or same l0 slices Monterey Jack cheese
10 cheese
amount bottled) 6 hard-boiled eggs
eggs
tablespoon fresh tarragon or 1I teaspoon dried
11 tablespoon gherkins
20 small gherkins
1I tablespoon
tablespoon freshly squeezed lemonlemon jjuice
uice 1 l-pound can white
Il-pound white asparagus tips
Salt
Freshly ground black pepper
Freshly Prepare aspic: Substitute
Substitute chicken consommé
consommd for for
2 tablespoons
tablespoons chopped fresh parsley beef consommé;
consommd; let chili
chill until syrupy.
f-inch pastry
9-inch pastry shell (see Index) lhat
that has been baked Remove from bread;
crusts from
Remove crusts bread; cut into 22 rec-
cut into rec-
minutes
five minutes generously with
tangles.. Spread generously
tangles with mayonnaise'
mayonnaise; top top
Yl feta cheese
Vz cup reta with rectangle of cheese.
cheese. '
4eggs
4 eggs Cut eggs
CUl into V4
eggs crosswise into %-inch
-inch slices.
slices. Place
Place 33
Y2 cup plain yogurt
Yz cup slices on each rectangle.
t/a cup
3;4 crp cream Cut gherkins.
Cook spinach
Cook until tender
spinach until tender. Drain liquid
. Drain Place 1I gherkin
Place and 1I asparagus spear
gherkin and spear onon each
thoroughly by by squeezing small
small handfuls
handfuls between sandwich. Place sandwiches on rack over jelly-roll
palms of your your hands. very fine. pan. Spoon
pan. Spoon aspic carefully over
aspic carefully over each
each sandwich;
palms Chop
hands. Ch op very fine. Combine
spinach with nutmeg, tarragon, lemon juice, juice, salt coat evenly.
coat evenly. Place rack on
Place rack on cookie
cookie sheet.
sheet. Refrig-
and pepper to taste,
and pepper and parsley; spread
taste, and spread onon bot- firm.
erate until firm.
tom of pastry.
paslry. Sprinkle
Sprinkle cheese on top. Return excess aspic in jelly-roll pan to
excess aspic to remain-
Beat Iightly with
eggs lightly yogurt. Cream; ing aspic; do not stir. Chill aspic as needed to keep
Beat eggs with yogurt. Cream; blend
well.
weil . Pour spinach mixture.
Pour over spinach at syrupy
at syrupy stage.
stage. Repeat coating and
Repeat coating and chilling
Bake in 350"F about 30 minutes, or until
oven about
350°F oyen severa! times, until sandwiches are thickly
several times, thick!y glazed.
glazed.
custard is set. Refrigerate
Refrigerate until ready to serve.
This is
This is an excellent accompaniment
an excellent accompaniment to to roast Garnish serving tray with any remaining aspar-
agus. Yield 20. '
lamb
lamb or chicken. It
or chicken. makes aa fine
also makes
It also fine brunch
entree. Yield 6 to 8 servings
servings..
appelizer
appetizer egg and
and asparagus
osparagus sandwiches
sandwiches

'.,
"( |
2"1
:.'z
\
l(
 SEAFOOD T• APPETIZERS
SEAFOOD APPETIZERS

Butter black-bread slices

Butter black-bread with 4
slices with 4 Roquefort-
Roquefort-
cheese wedges;
cheese with 2
top with
wedges; top 2 black olives on
black olives on each
each
slice.
slice.
Butter whole-wheat
Butter with slices of
bread; cover with
whole-wheat bread; of
caraway Swiss
caraway cheese. Overlap a
Swiss cheese. row of
a row of green
green
olives down
olives sides of
down 22 sides of each sandwich. Place a roll
Place a roll
each sand-
slice of Swiss cheese diagonally across each
slice
wich. Garnish sandwiches with
wich. with lettuce leaves
leaves and
tomato slivers. Yield as
tomato aS desired.

SEAFOOI)
SEAFOOD
anchovy puffs
Y2 cup
Vz margarine or butter
cu.p margarine
3 ounces
ounces cream cheese
1 cup flour
Anchovy paste
danish
n is h cheese
c heese appetizer
a ppe t ize r sandwiches
s ond w ic hes
do
margarine and
Blend margarine
Blend cream cheese.
and cream Mix with
cheese. Mix with
appetizer peanut-butter
appetizer flour; chilI.
flour; chill.
thin; eut
very thin;
Roll out very with small
cut with cutt€r.
biscuit cutter.
small biscuit
sandwiches
sandwiches Spread
Spread each with small
piece with
each piece amount of
small amount of anchovy
anchovy
16 pieces
pieces bread,
bread, crusts piste. Fold;
paste. pinch sides
Fold; pinch sides together. Bake in
together. Bake in 400°F
400'F
16 crusts removed,
removed, quartered or cul
cut
in 10 lriangles oven 10 minutes.
oven l0 minutes. Yield 6
6 servings.
servings.
into triangles
11/zY2 cups
cups peanut
pesnut butter
butter
V4
/r pound
pound butter
11 cup
butter
cup shredded
shredded carrots
carrots
anchovy sticks
sticks
V2 cups
11/r 10
10 slices bretd, toasted
slices bread, toasted and buttered
and buttered
cups finely
finely chopped
choPPed celery
celerY
22 teaspoons Y2
Yzcup
cap chopped
chopped green onlons
green onions
teaspoons saltsalt
Stuffed V2
Vzcup
ctp chopped
chopped parsley
parsleY
Stuffed green
green olives
olives for
for garnish
garnish
Set for future Y4 pound buller
l4 pound butter
Set biead aside; save
bread aside; save crusts
crusts for future bread
bread
stuffing. 40
40 anchovy fillets
anchovy fillels
stuffing. into 44 l-inch
l-inch
Mix
Mix rest
rest of
of ingredients,
ingredients, except
except olives,
olives, to
to form
form Cut
Cut each piece of
each piece of buttered toast inlo
buttered toast
smooth strips.
strips.
smooth spread; spread onto each piece of bread.
spread; spread onlo each piece of bread.
Mix parsley. Sprinkle
Sprinkle mix-mix-
Top Top with
with stuffed
stuffed green
green olive
olive for
for color;
color; arrange
arrange onon Mix together
together onions
onions and
and parsley.
serving ture over
ture over toast
toast strips.
strips. Top
Top with
with 1I anchovy
anchovy fillet
fillet on
on
serving plate.
plate. Yield
Yield about
about 60.
60.
sticksatat
each
each toast stick; dot
toast stick; with butter.
dot with butter. Bake
Bake sticks
375
375'F just long
oF just longenough
enough to to heat through.
heatthrough.
danish
danish cheese
cheese appetizer
appetizer Serve
Servesticks hot; allow
sticks hot; allow 22 or per person.
or33 per Yield
person. Yield
40 .
sandwiches
sandwiches
40.
Dark
Dark ryerye bread
bread
Butter
Butter
White
White cheddar-process
cheddar-process cheesecheese slices
slices
Unskinned lomalo
Unskinned tomato
Pimiento-stuffed
Pimiento:stuffed olive olive slices
slices
Danish
Danish black
black bread
bread
Roquefort
Roquefort cheese
cheese wedges
wedges
Pitted
Pitted blackolives
black olives
Whole-wheat
Whole-wheat bread bread
Caraway
Caraway Swiss-cheese
Swiss-cheeseslices
slices
Heart
Heart of oflettucc
lettuce Icaves
leaves
Spread rye bread slices with butter; cover with
Spread rye bread slices with butter; cover with
slices
slicesof of Cheddar
Cheddarcheese.
cheese. Decorate
Decoratecheese
cheesewith
with
tomato slivers and half slices and with green-olive
tomato slivers and half slices and with green'olive
sJices .
slices.
angels
angelson
onhorseback
horseback
 flesh;
flesh; be
be careful
careful not
not to
to break
breakskin.
skin. Reserve
Reserve empty
empty
Put flesh
shells. Put
shells. into bowl;
flesh into bowl; mash well. Add
mash weil. Add
vinegar, anchovies,
vinegar, onion; season
anchovies, onion; season withwith salt,
salt,
cayenne,
cayenne, andandsugar.
sugar. ChilI.
Chill. Fold
Fold ininwhipped
whipped cream
cream
just before
just before serving.
serving. Fill
Fill pear
pear shells;
shells; sprinkle
sprinkle with
with
paprika. Garnish
paprika. with black
Garnish with black olives;
olives; serve
serve with
with
melba
melba toast.
toast. Yield
Yield 44servings.
servings.

clam
clam macadamia puffs
macadamia puffs
Clam
Clam dip dip must
must be be the
the most
most overused
overused canapé
canapi
spread
spread in in the
the world.
world. A A Iittle
little ingenuity
ingenuity andand aa few
few
macadamianuts
macadamia'nuts can can revitalize
revitalize thisthis old
old favorite.
favorite.
Your
Your guests
guests won't
won't recognize
recognize it! it! Best
Best ofof a11,
all, you
you
can make itit on
can make on the
the morning
morning of of aa party.
party.
I t-ounce package
18-ounce package cream
cretm cheese,
cheese, softened
softened
1l can
can minced
mlnced clams,
cloms, drllined
drained
1I teaspoon
teaspoon minced
mlnced green
green onion
onion
Y2
Yz cap chopped macadamla nuts
cup chopped macadamla nuts (bits)
(blts)
Salt
Salt to
to taste
taste
Dash of of red
red pepper
3/4
% teaspoon Worcestershire
Worcestershlre sauce sauce
1l tablespoon
tablespoon macadamia
macadamla nuts nuts (fine)
(flne)
avocado
avocado pear cream 1I teaspoon paprika
paprlka
Whip cheese
cheese thoroughly. Add Add clams;
clams; mix
mix weil.
well.
angels on horseback Add
Add onion, chopped macadamias, salt, red
per, and
anion, chopped macadamias, salt, red pep-
and Worcestershire; whip again. again. Test
Test for
for salt.
salt.
1I can (12
(12 ounces) oysters, fresh or frozen
Refrigerate
Refrigerate in covered dish.
(preferably small) covered
(preferably When
When ready
ready to to serve,
serve, heap
heap mixture generously
2 tablespoons chopped parsley
tablespoons chopped
/z on salt y crackers;
salty crackers; bake 20 minutes in 300°F300oF oven.
oven.
YI terspoon
teaspoon salt
Paprlka
Paprika Decorate with with aa sprinkle of of ground
ground macadamias
macadamias
Pepper
Pepper and paprika. Yield about 20 20..
bacon, cut
10 slices bacon,
10 into thirds
eut Into
Thaw
Thaw frozen oysters; drain. Ifoysters
If oysters are large,
cut in half.
halL There
There should
should be 30 pieces.
be 30 pieces. Sprinkle
Sprinkle
crab balls
with parsley and seasonings. Place an an oyster on 11 pound crab meat meat
each piece of bacon. Wrap bacon around oyster; 4 4 tablespoons
tablespoons butter or margrrlne
butter or margarine
secure with toothpick.
secure brai 1er pan. Broil
Place on broiler
toothpick. Place I1 teaspoon salt
about 44 inches from
about from source of heat 88 to l0 10 minutes Vo1/8 teaspoon cayenne pepper
ctyenRe pepper
or until bacon
or Turn carefully. Broil4 to
bacon is crisp. Turn ta 55 1 1 teaspoon
teaspoon dry dry mustard
minutes longer or until bacon is crisp.
minutes crisp. Yield
Yield ap- I1 terspoon
teaspoon dehydrated
dehydrated parsley
parsley flakes
flakes
proximately
proximately 30 hors d'oeuvres.
30 hors d'oeuvres. 22 teaspoons
teaspoons Worcesterchlre
Worcestershire sauce
sauce
V2 cup
Yz soft bread
cap soft bread crumbs
22 egg
egg yolks,
yolks, llghfly
lightly beaten
beaten
avocado pear
avocado pear cream
cream Y2 cup
lzz cup flour
Oïl for
for frying
frying
Oil
22 fipe avocado peffs
ripe avocado pears Pick over crab
Pick crab meat;
meat; remove
remove any any bits
bits of
of shell
shell
tablespoon whlte-wine
11 tablespoon white-wine vinegar
vinegar and cartilage.
and cartilage. Flake
Flake crab
crab meat;
meat; place
place in
in mixing
mixing
anchovy flllets,
44 anchovy fillets, finely chopped
finely chopped bowl.
bowl.
teaspoons finely
22 teaspoone chopped onlon
finely chopped onion Melt butter
butter inin small
small saucepan.
saucepan. Add Add seasonings,
seasonings,
Melt
Cayenne pepper
Cayenne pepper bread-crumbs, and and egg
egg yolks to to crab;
crab; mix
mix well.
weil.
bread-crumbs,
I1 teaspoon
teaspoon sugar
sugar Refrigerate 22 to
Refrigerate to 33 hours
hours or
or until
until stiff
stiff enough
enough toto be
be
YI cup
Vz whipping cretm
cup whipplng cream handled easily.
easily.
handled
Paprika
Paprika Form into
into 3535 small
small balls
balls the
the size
size of
of aa walnut;
walnut;
Form
Ripe ollves
Rlpe olives dredge in in flour.
flour.
dredge
pears in
Cut pears
Cut in half;
half; remove
remove seeds.
seeds. Scrape
Scrape out
out all
al! Heat several
Heat several inches
inches ofof oil
oil in
in heavy
heavy saucepan
saucepan oror

28
2E
 SEAFOOD •T APPETIZERS
SEAFOOD APPETIZERS

fryer to 360°F.
deep-fat fryer 360oF. Fry crab golden
crab balls until golden 44 inches from source
inches from of heat
source of heat 88 to l0 minutes
to JO minutes oror un-
un-
brown; serve
brown; serve hot. til bacon
til bacon iscrisp. Turn carefully
is crisp. Turn Broil4 to
carefully.. Broil4 to 55 min-
min-
parsley and
Garnish with parsley and lemon
lemon wedges. Yield
wedges. Yield utes
utes longer until bacon
or until
longer or bacon isis crisp.
crisp. Yield
Yield about
about 3030
35. hors
hors d'oeuvres.
d'oeuvres.

crab-cheese pie cocktail

festive seafood cocktail
1l can (6 to 8t ounces)
ounces) Alaska Snow crab meat 33 pounds Boiled ShrimpShrlmp (see
(see Index)
Index)
Yz cups grated Cheddar or Jack cheese
11/z cheese Yz cups
11/z cups catsup
catsup
2 eggs, beaten 22 tablespoons
tablespoons fresh
fresh lemon
lemon juice
luice
Y
lzz milk
l cup milk I tablespoon Worcestershire
Itablespoon Worcestershlre sauce
sauce
2 tablespoons minced green (scalllons)
green onions (scallions) Yl leaspoons
11% teaspoons sugar
sugal
(t ounces) refrigerated crescent
1I can (8 crescent rolls
rolls Dash
Dash ofof hot
hot sauce
sauce
Drain and
Drain and slice crab meat.
slice crab meat. Combine
Combine with Salt
Salt and
and freshly ground pepper
freshly ground pepper toto taste
taste
cheese.
cheese, eggs, milk, and onions.
eggs, milk. Place
Place shrimp
shrimp in in refrigerator;
refrigerator; chili
chill thoroughly.
thoroughly.
f-inch pie plate with
Line 9-inch with 55 triangles
triangles of dough.
dough. Combine
Combine remaining
remaining Ingredients
ingredients for for sauce;
sauce; mix
mix
Press
Press together to to form
form crust.
crust. Spoon
Spoon in in crab
crab mix-
mix- thoroughly.
thoroughly. Chili
Chill weil.
well.
oF
with remaining triangles
ture. Top with triangles.. Bake at at 325
325 oF Arrange shrimp
Arrange shrimp in in cocktail
cocktail icers
icers oror stemmed
stemmed
50 to 60 minutes. Yield 5 to 65 servings. dessert glasses; spoon
dessert glasses: spoon sauce
sauce over
over shrimp.
shrimp. Yield
Yield
about
about 66 servings.
servings.

gefilte
gefii fish
te fish
8t to
to 10
10 pounds
pounds fish (rock, shad,
fish (rock, shad, white
white
and/or pike)
1l onion,
onion, whole
Carrots, sliced
Salt
Salt and pepper
1l large onion,
onion, grated
grated
Yz
lzz stick
stick margarine
margarlne
2eggs
2 eggs
lz cup
Vz ctp matzo
matzo meal
VI
Vz cup
cnp fish
fish stock
stock
Fish
Fish should
should bebe filleted
filleted and
and ground.
ground. This
This yields
yields
about
about 44 to to 55 pounds
pounds ground
ground fish.
fish. Reserve
Reserve heads
hehds
and
and bones. Place heads. heads, bones,
bones, several
several sliced
sliced car-
car-
rots,
rots, whole onion,
onion, salt,
salt, and
and aa lot of
of pepper
pepper in in large
large
pot of water; bring to boil.
crab dabs
Sauti grated onion in
Sauté in margarine.
In waoden
ln wooden bowl,
bowl, using
using hand
hand chopper,
chopper, mixmix aU all
remaining
remaining Ingredients
ingredients withwith fish.
fish. Adjust
Adjust fish
fish sea-
crab dabs soning,
soning, adding freshly ground
adding freshly ground pepper
pepper toto reduce
sea-
reduce
1 can (12 ounces)
1 dungeness or other crab meat,
ounces) dungeness fishy taste.
fresh or frozen or 22 cans (6 Yz or
(6Vz Yz ounces
ot 71Yz Form medium-sizeballs;
medium-size balls; place in in boiling water.
each) crab meat Simmer,
Simmer, uncovered,
uncovered, 33 hours.
hours. Yield 20 20 pieces.
lt
Y3 cup fine soft bread crumbs
cap flne
2 tablespoons dry sherry
2 tablespoons
I1 teaspoon chopped
chopped chives
chlves
greek fish appetizers
l1 teaspoon dry mustard AII-purpose
All-purpose flour
flour
tZ
Y4 teaspoon salt 11 teaspoon salt
salt
10
10 slices bacon, eut
cut into thlrds
thirds Va leaspoon
1/8 teaspoon paprika
paprlka
Thaw frozen crab
Thaw frozen crab meat.
meat. Drain
Drain crab
crab meat;
meat; 33 tablespoons vegetable
vegetable oil
oil
remove any shell or cartilage. Chop crab
remove crab meat.
meat. 1l cup milk
milk
Combine all
Combine ail ingredeints
ingredeints except bacon; mix
except bacon; Yz
/z teaspoon
teaspoon Worcestershire
Worcestershire sauce
stuce
thoroughly . Chill
thoroughly. Chili 30 minutes.
minutes. Portion
Portion crab
crab mix-
mix- 22 teaspoons
teaspoons grated onion
onion
ture with a
ture with a tablespoon;
tablespoon; shape into small
shape into small rolls
rolls.. 22 cups
cups cooked
cooked flaked
flaked whitefish
whitefish
bacon around crab
Wrap bacon crab rolls;
rolls ; secure
secure with
with tooth-
tooth- 1I egg
egg
picks. Place crab rolls on broiler pan. Broil
Broil about
about Fine
Fine drydry bread
bread crumbs
crumbs
29
29
 Mix 66 tablespoons
Mix tablespoons flour,flour, salt,
salt, and paprika inin
and paprika
small
small saucepan.
saucepan. StirStir in oil; mix
in oil; until smooth.
mix until smooth. AddAdd
milk; mix
milk; well. Cook
mix weil. Cook overover lowlow heat,
heat, stirring
stirring con-
con-
stantly, until thick
stantly, until thick and and smooth.
smooth. Remove
Remove from from
heat; stir inin Worcestershire
heat; stir Worcestershire sauce, onion, and
sauce, onion, and
whitefish.
whitefish. Refrigerate
Refrigerate untiluntil chilled.
chilled.
Beat
Beat egg with 22 tablespoons
egg with tablespoons water. water.
Shape
Shape whitefish
whitefish mixture
mixture into into small
small balls,
balls, using
using 1I
teaspoon
teaspoon forfor each; roll in
each; roll flour. Dip
in flour. Dip in
in egg;
egg; roll
roll in
in
bread
bread crumbs.
crumbs.
Cook in
Cook in deep fat at
deep fat at 350°F
350'F untiluntil weil
well biowned;
browned;
3a a*i. drain
drain on
on paper
Place on
Place
skewer
skewer or
paper toweling.

or pick
toweling.
on serving plate; insert
serving plate;
pick in
in each
each bail.
insert end
ball. Yield
Yield about
end of
about 48.
of small
48.
small

greek
greek fish
fish appetizers
appetircrs

festive
festive seafood
seafood cocktail
cocktail

7.
/
.r',w

n,s**'

*.'.#
 SEAFOOD O
SEAFOOD • APPETIZERS

hen-bouse homards
hen-house
11 pound cooked
cooked lobster meat, fresh or frozen
2/t cup mayonnaise
2/3 mayonnaise or salad dressing
1 tablespoon
tablespoon chili sauce
1I teaspoon chopped
chopped green pepper
pepper
1 teaspoon
teaspoon grated onion
teaspoon chopped pimiento
1 teaspoon
16 hard-cooked eggs
Parsley
frozen lobster meat.
Thaw frozen meat. Drain lobster
lobster meat.
Remove any shell or cartilage. Ch Chopop lobs ter meal.
lobster meat.
mayonnaise, seasonings, and lobster.
Combine mayonnaise,
Cut eggs
eggs in half lengthwise; remove yolks.*
rem ove yolks .... Fill
each
each egg white with
with I
1 tables po
tablespoonon lobs ter
lobster mixture.
Sprinkle with
Sprinkle with parsley; chill. Yield
parsley; chilI. Yield 32 32 hors lobster boots
boals
d'oeuvres.
d'oeuvres,
*Egg yolks may be used in other recipes.
+Egg 15 xx JO
15 l0 xx 1I inch.
inch. Bake in 400°F
400'F oyen l0 to
oven 10 to J155
minutes or until
minutes or until lightly
lightly browned. 24 hors
Yield 24
browned. Yield
d'oeuvres

oysters on the half shell

24 oysters
Beds of lettuce or crushed ice
8eds
Lemon wedges
Tabasco sauce
Wash oysters well
weil to rem ove sand and
remove grit.
and gril.
Prepare beds of lettuce or ice.
Open
Open oysters with oyster knife justjust before serv-
ing.
ing. Discard top shell; loosen oyster
shell; loosen from bottom
oyster from
of shell by cutting ligaments.
ligaments.
Serve immediately. Garnish with
Serve oysters immediately. with lemon
lemon
hen-house homards
wedges; accompany
wedges; accompany withwith Tabasco.
Tabasco. Pass
Pass lots of
lots of
bread. Yield 4 servings.
whole-wheat soda bread.

lobster boats
/z pound cooked lobster meat, fresh or frozen
Y2
approximately 11/z
24 fresh mushrooms, approximately Y2 inches in
diameter
Y4
Ya cup
cap condensed cream of mushroom soup
2 tablespoons fine softsoft bread crumbs
2 tablespoons mayonnaise
mayonnaise or salad
salad dressing
/l teaspoon Worcestershire
YI Worcestershire sauce
Vr teaspoon liquid hot pepper sauce
1/8
Dash of pepper
oyslers
oysters on
on the
the haljshell
half shell
Grated Parmesan cheesecheese
Thaw frozen
Thaw
Remove any shellshell or
meat. Drain lobster
frozen lobster meat.
or cartilage.
lobster meal.
cartilage. Chop lobs
meat.
ter meal.
lobster meat.
ball
party salmon bail
Rinse mushrooms
Rinse mushrooms in in cold
cold water.
water. DryDry mush- 1I pound can
can salmon
salmon
rooms;
rooms; rem ove stems.
remove stems. 8 ounces
ounces cream
cream cheese, room temperature
cheese, room
Combine soup, crumbs,
Combine soup, mayonnaise, season-
crumbs, mayonnaise, season- 1 tablespoon
tablespoon lem on juice
lemon
ings, and
and Jobster.
lobster. Stuff
Stuff each
each mushroom
mushroom cap with aa
cap with 2 teaspoons grated onion
onion
tablespoonful
tablespoonful of of lobster mixture. Sprinkle
lobster mixture. Sprinkle with
with 11 teaspoon prepared horseradish
cheese.
cheese. Y4
% teaspoon salt
salt
Place
Place mushrooms
mushrooms on on well-buttered baking
baking pan,
pan, liquid srnoke
3 drops liquid smoke
31
31
APPETIZERS.
APPETIZERS • SEAFOOD
SEAFOOD

Y2 CUp
Yz chopped pecsnt
cup chopped pecans lobs ter meat and half the sauce,
Combine lobster
Combine sauce, mix-
Drain salmon thoroughly;
thoroughly; flake carefully with ing
ing well. mixture into
lobster mixture
Spoon lobster
weil. Spoon into reserved
reserved
fork or your
your fingers. Combine salmon with soft- soft- shells; place shells on baking
place shells baking sheet.
sheet.
ened cheese. Add
ened cream cheese. Add next 5 ingredients;
ingred ients; mix Heat
Heat remaining sauce.sauce. Add cheese; stir
Add cheese; stir until
thoroughly. Coyer bowl. Refrigerate
thoroughly. Cover Refrigerate a few hours,
hours, melted. Cool
melted. Cool slightly; fold in
slightly; fold in stiffly beaten
beaten egg
egg
until firm.
until whites. Spoon
Spoon egg-white
egg-white mixture
mixture over lobster mix-
salmon into
Shape salmon
Shape into ball; roll in
bail; roll in nuts.
nuts. Wrap ture in shells.
ture shells.
tightly in plastic
tightly return to
plastic wrap; return refrigerator until
to refrigerator Bake in preheated
Bake preheated 350"F oyen 25 to 30 minutes
350°F oven
serving.
serving. or until puffed
or until puffed and lightly
lightly browned.
browned.
with firm, unflavored crackers. Yield l0
Serve with 10 Serve in chafing dish over hot water. water. Yield
Yield 6
to
to l2
12 cocktail
cock tail appetizers.
appetizers. servings as first course-appetizers.
servings course-appetizers.

rock
rock lobster
lobster appetizers
appetizers seafood avocado appetizers
seafood
12 2-ounce frozen
12 2.ounce frozen rock
rock lobster
lobster tails
tails 44 large
large avocados
avocados
tablespoons butter
66 tablespoons butter LemonJuice
Lemonjuice
66 tablespoons all-purpose flour
tablespoons all-purpose flour 44 tablespoons Vinaigrette Aux
tablespoons Vinaigrette Aux Fines Herbes
Herbes (see
1/z cups half-and-half
1 Y2 cups half-and-half cream
cream Index)
Index)
I1 teaspoon
teaspoon grdted lemon rind
grllted lemon rind tablespoons Madeira
4 tablespoons Madeira
I1 teaspoon
teaspoon paprika
paprika l1 cup
cup mayonnaise
mayonnaise
22 eggs,
eggs, separated
separated l/a teaspoon
Vr teaspoon hothot sauce
sauce
Salt and
Salt freshly ground
and freshly ground pepper
pepper to
to taste
taste I1 teaspoon
leaspoon paprika
paprika
Vz freshly grated
cup freshly
Y2 cap grated cheddar
cheddar or
or Parmessn
Parmesan cheese
cheese Salt to
Salt to taste
tas te
Drop
Drop frozen
frozen lobster
lobster tails into kettle of
tails into of boiling
boiling teaspoons lemonJuice
22 teaspoons lemon juice
salted water; bring to
water; bring to boil again. Drain
boil again. Drain lobster
lobster l1 cup
cup fresh
fresh crab
crab meat,
meal, flaked
flaked
tails
tails immediately;
immediately; drench drench with
with cold
cold water.
water. Re-
Re- l1 cup
cup cooked
cooked small
small shrimp
shrimp
move
move underside membrane with
underside membrane scissors; pull
with scissors; pull out
out Cut avocados;
Cut avocados; remove
rem ove the
the seeds. Brush
Brush cut
eut sides
lobster
lobster meat,
meat, reserving
reserving shells. Dice lobster
shells. Dice lobster meat.
meat. of avocados with
of avocados lem on juice.
with lemon Spoon 2
juice. Spoon 2 table-
table-
Melt
Melt butter
butter in top of
in top double boiler
of double boiler over boiling
boiling vinaigrette into
spoons vinaigrette
spoons cavity of 2 avocado
each cavity
into each
water.
water. Stir in flour
Stir in flour until smooth. Add
until smooth. cream grad-
Add cream grad- halves. Spoon
halves. tablespoons of
Spoon 22 tablespoons of Madeira
Madeira into
into each
each
ually,
ually, stirring constantly; cook
stirring constantly; cook until
until thickened.
thickened. cavity of
cavity of 22 more
more avocado
avocado halves.
halves.
Add
Add lemon
lemon rind and paprika.
rind and paprika. mayonnaise in
Place mayonnaise
Place in mixing bowl. Add
mixing bowl. Add hot
Stir small amount of
sm ail amount sauce into
of sauce into beaten
beaten egg
egg sauce, paprika,
sauce, paprika, salt,
salt, and lemon juice;
and lemon juice; mix well.
weil.
yolks;
yolks; stir
stir mixture
mixture backback into sauce. Cook
into sauce. Cook 22 min-
min- Divide in half.
Divide in halL
utes, stirring
utes, stirring constantly. Season with
constantly. Season with salt
salt and
and Add
Add crab meat to
crab meat half of
to half of mayonnaise
mayonnaise mixture;
mixture;
pepper.
pepper. stir until
stir combined. Mound
until combined. Mound crab-meat
crab-meat mixture
mixture on
on

rock
rock lobsler
lobs/er appet
appe/Îzers
izers
 t,
".?

seafood
seafood avocado
a v oca d o appe/izers
a ppe I i ze rs

2 more avocado ha Ives; garnish each

halves; each mound with Peel
Peel orange;
orange; remove
remove as as much white membrane
much white membrane
1I shrimp. as possible. Cut
as possible. into slices
Cut into and each
slices and each slice into
slice into
Add remaining
Add remaining shrimp
shrimp to to remaining
remaining mayon- quarters. Sprinkle
quarters. Sprinkle with kirsch.
kirsch.
naise
naise mixture; mix weil.
well. Prepare dressing
dressing by by blending together all dress-
together ail dress-
Place half of shrimp mixture on each of remain- ing
ing ingredients.
ingredients.
ing avocado
avocado halves.
halves. Arrange
Arrhnge orange
orange pieces
pieces inin 44 champagne
champagne glasses
glasses
Place halves
halves on serving platter asas shown in in illus- lined with lettuce
lined with Add grape
leaves. Add
lettuce leaves. grape ha Ives and
halves and
tration;
tration; garnish asas desired
desired.. Each
Each guest
guest cancan make asparagus
asparagus tips
tips.. Arrange
Arrange selected
selected seafood on top.
seafood on top.
his Own
own choice.
choice. Yield 88 servings as
as aa first
first course
course oror Pour
Pour dressing
dressing over
over ail.
all.
luncheon
luncheon dish.
dish. Serve seafood
Serve seafood cocktail
cocktail atat once, garnished with
once, garnished with
whole grapes, half
whole grapes, half slice of unpeeled
slice of unpeeled orange,
orange, and
and aa
crab
crab claw.
claw. Yield
Yield 44 servings.
servings.
seafood cocktail
1I orange
orange
22 lablespoons
tablespoons kirsch
12
12 blue grapes, halved, seeds
seeds discarded
discarded
Lettuce leaves
leaves
1I small
small can white asparagus
can white asparagus tips
tips (optional;
(optional;
available
available in specialty
specialty food stores)
food stores)
12 ounces canned
12 ounces canned or
or cooked
cooked seafood
seafood (shrimp,
(shrimp,
lobsler,
lobster, scallops,
scallops, or
or crab
crab meal)
meat)
cocktail
cocktail dressing
dressing
Y-I
r/n cup
cup mayonnaise
mayonnaise
Y-I
Va cup
cup plain yogurt
yogurt
1I teaspoon
teaspoon catsup
catsup
1I teaspoon
teaspoon prepared
prepared horseradish
horseradish
Freshly
Freshly ground
ground black
black pepper
pepper to
to taste
taste
Few drops
Few drops Worcestershire
Worcestershire sauce,
sauce, to
to taste
taste
1I tables po on lemon
tablespoon lemon juice
juice
Salt
Salt and
and pepper
pepper to
to taste
taste
gamishes
garnishes
Whole
Whole blue
blue grapes
grapes
Unpeeled
Unpeeled orange
orange slices,
slices, halved
halved
Cooked
Cooked crab
crab claws
claws

seafood
seafood cock/ail
cocktail
APPETIZERS.
APPETIZERS • SEAFOOD
SEAFOOD

endive to styrofoam cone with toothpick

Fasten endive toothpick
shrimp balls
shrimp Start at
halves. Start
halves. at outside edge of base;
outside edge base; work
work up.
l1 medium onion,
onion, grated
grated Coyer fully with greens to resemble
Cover resemble tree.
tree. Attach
IV2 pounds
1% pounds rawraw shrimp,
shrimp, shelled,
shelled, deveined,
deveined, grated
grated shrimp artistically tree with toothpicks.
artistically to tree
l1 medium raw potato,
potato, grated on large plate or
tree on
Place tree
Place or tray;
tray; add
add leftover
1l egg,
egg, slightly
slightly beaten shrimp around base. Top tree tree with ribbon, tinsel,
Salt and pepper
Salt pepper to taste
taste or your favorite ornament. Provide
Provide cocktail sauce
Fat for
Fat for deep frying for dunking.
dunking.
Grind or
Grind or grate
grate onion
onion and shrimp into
and shrimp into large You can keep a bowl of prepared shrimp in the
bowl.
bowl. refrigerator and replenish tree as needed. Yield as
Grind potato; pat dry with paper toweling. Stir desired.
in egg, salt, and pepper. Potato is the thickening;
thickening;
batter will be thick.
Heat deep faq balter in by spoonfuls. Fry
fat; drop batter
stuffed clams
until golden
until golden brown;
brown; rem ove with
remove slotted spoon.
with slolted 22dozen (little-neck or rock)
dozen clams (little-neck
Drain on paper
Drain paper towels. Serve hot. Yield
Yield 36 to 48. 3/a
VI cup dry white wine
/lli.! cup water
shrimp muffin
nluffin /z
V2 teaspoon salt
3 tablespoons
tablespoons olive oit oil
d' oeuvres
hors d'oeuvres lz
V2 cup chopped onion
r/z
33 English muffins, split V2 cup cap raw long-grain
long-grain rice
11 egg /r teaspoon pepper
li.!
1Z teaspoon aUspice
Y2 allspice
1I tablespoon
tablespoon cornstarch
1 teaspoon soy sauce li.!
7a teaspoon cinnamon
3 tablespoons
tablespoons currants
/z
Y2 teaspoon sugar
Y2 tablespoons pine
3 tablespoons pi ne nuts
% pound raw shrimp, shelled, deveined,
finely chopped tablespoons chopped parsley
2 tablespoons
quart (about) corn oïl
11 quart oil clams; soak
Scrub clams;
Scrub soak in in several
several changes
changes of of cold
Salt water to to remove
remove sand.sand. Place in skillet with
Place in with wine,
just enough water, and salt. Coyer; shells open.
Cover; steam until the sheUs
Toast muffin halves
Toast muffin halves just enough to to give
give light
crispness; do not brown. Tear each muffin half in Discard any clams that do not open. Cool; remove
clams from shells. juices.
shells. Save shells; strain pan juices.
two.
Mix together
Mix together egg,
egg, cornstarch,
cornstarch, soysoy sauce,
sauce, and oil in
Heat oil in medium saucepan. Sauté Saute onion until
shrimp. Spread
sugar until smooth. Stir in shrimp. Spread shrimp
golden. Add
golden. Add rice
rice andand 1I cup juices;
juices; bring
brin$ toto bail.
boil.
mixture evenly over 12 mu muffin
ffin quarters. Cover; reduce heat to low. Cook
Coyer; Cook 15 Add
l5 minutes. Add
pepper, spices,
pepper, pine nuts,
currants, pine
spices, currants, nuts, and
and parsley.
Pour corn
Pour oil into
corn oil into heavy
heavy 3-quart
3-quart saucepan
saucepan or
deep full. Heat over Cook 5 minutes; cool.
deep fryer,
fryer, filling no more than
than \Il
% full.
Dice clams;
clams; and add to pilaf.
medium heat to 375°F.
heat to 375"F. Carefully add muffins, aa
add muffins,
few at a lime,
time, shrimp-side-down. Fry about 2 min- Stuff shells with rice
shells with chill. Serve
rice mixture; chilI. Serve asas aa
about 1I min-
fry about
Turn; fry meal
meal appetizer.
appetizer. Yield 24 24 appetizers.
appetizers.
utes or until light
utes or golden. Turn;
light golden.
to brown
ute to
ute other side.
brown other side. Remove
Remove from oil with
from oil with
slotted
slotted spoon; drain on
spoon; drain on paper
paper towels.
towels. Sprinkle
with salt. Serve
Serve hot.
hot. Yield
Yield 12.
tuna puffs
2 cans (6Yz or
cans (6Y2 or 77 ounces
ounces each) tuna
each) tuna
shrimp tree 1 cup finely chopped
cup finely chopped celery
celery
33 pounds shrimp,
shrimp, fresh or frozen
or frozen Y2
Yz cup
cup mayonnaise
mayonnaise or saladsalad dressing
dressing
2 quarts water 22 tablespoons chopped onion
chopped onion
V2
Yz cup
cup salt 2 tablespoons chopped
chopped sweet
sweet pickle
44 large
large bunches
bunches curly endive
endive Salt
Salt to taste
taste
11 styrofoam
styrofoam cone, 2 V2 feet high
coner2Vz Puff Shells
Shells
ll small
small box round toothpicks
round toothpicks Drain
Drain and flake tuna.
and flake
If shrimp
If shrimp is
is frozen,
frozen, thaw.
thaw. Place shrimp in boil-
shrimp in Combine
Combine ail all ingredients
ingredients except puff shells;
except puff mix
shells; mix
ing
ing salted
salted water;
water; co ver. Simmer
cover. Simmer about
about 55 minutes
minutes thoroughly.
or until
or until shrimp
shrimp are pink and
are pink and tender; drain. Peel
tender; drain. Cut tops
Cut puff shells.
from puff
tops from Fill each
shells. Fill each shell with
shell with
shrimp.
shrimp. Remove sand sand veins;
veins; wash. Chill.
wash. Chili. approximately 22 teaspoonfuls
approximately teaspoonfuls salado Yield about
salad. Yield about
Separate
Separate and
and wash
wash endive;
endive; chilI.
chill. 55
55 hors d'oeuvres.
hors d'oeuvres.
34
34
pull
puffshells
shells
Yz cup
Vz boiling water
cu'p boiling
Y4 cup
Ya butter or margarlne
ctup butter margarine
Dash of
Dash of salt
Yz cup
/z cup flour
2 eggs
2 eggs
Combine
Combine water,
water, butter,
butter, and
and salt in saucepan;
salt in saucep4n; quark snacks
bring to boil. Add flour ail
all at once; stir vigorously
ball and leaves sides of pan.
until mixture forms aa bail
until
Remove from heat.
Remove from heat. Add eggs,
eggs, one at
at aa lime;
time; beat quark snacks
thoroughly after each
each addition
addition.. Continue
Continue beating flour
2 cups all-purpose white f10ur
stiff dough
until stiff
until dough isis formed. Drop by
formed. Drop by level
level tea-
tea- baklng powder
3 teaspoons baking
spoonfuls onto well-greased cookie sheet,
sheet, 15l5 xx 12
12 1I teaspoon salt
salt
inches. ~Ya cup
cup all-vegetable shortening
all-vegetable shortening
3/r cup
:v.s cup milk (about)
Bake in 450°F
450'F oyen
oven 10l0 minutes. Reduce heat heat to
350°F;
350'F; bake about
about 10
l0 minutes:
minutes. Yield about 55. 55. 2 egg yolks, beaten
·33 tablespoons caraway
caraway seeds
seeds

cottage-cheese filling
cottage-cheeseftll@
SNACKS
SI\ACKS 11 cup
cup dry-curd
dry-curd cottage
22 tablespoons dried
cottage cheese
cheese
flskes
parsleY flakes
drled parsley
garlic-butter chips 11 teaspoon salt
22 tablespoons
salt
tablespoons chopped
chopped pimiento
Pimlento
:v.s
3/a cup
cap butter
butter or
or margarine
margarlne Combine
Combine dry dry ingredienls;
ingredients; cul in shortening
cut in shortening toto
22 toto 33 c10ves
cloves garlic,
garlic, eut
cut into
into slivers
sllvers resemble meal. Add
coarse meal.
resemble eoarse Add milkmilk toto form
form soft
soft
Potato chips chips dough.
dough. Knead
Knead doughdough 66 times Roll on
times.. Ro)] floured sur-
on floured sur-
Preheat
Preheat oven
oven to to 350°F.
350'F. face to
face 10 Vr
\14 inch
inch thick.
thick. Brush
Brush half
half the
the biscuits
biscuits with
with
Heat
Heat butter
butter with
with garlie
garlic aa few
few minutes;
minutes; remove
remove egg yolks; sprinkle
egg yolks; with caraway
sprinkle with caraway seeds.
seeds.
garlic.
garlic. Bake biscuits
Bake biscuits atat 450
450oF
OF 10 l0 minutes
minutes or or until
until
Brush
Brush potato
potato chips
chips with garlic butter;
with garlie place on
butter; place on brown.
golden brown.
golden
bak ing sheets
baking sheets lined
lined with
with paper
paper lowelS
towels.. Heat
Heat 55 min-
min- Make
Make Cottage-Cheese Filling by
Cottage-Cheese Filling by combining cot-
combining cot-
utes;; drain
utes drain on
on clean
clean paper
paper lowels
towels.. Yield
Yield as
as desired.
desired. tage
tage cheese, flakes, salt,
parsley flakes,
cheese, parsley salt, and pimiento..
and pimiento
gar/jc-butter chips To serve,
To serve, spread
spread Cottage-Cheese
Cottage-Cheese FillingFilling on
on
plain biscuits;
plain biscuits; top with caraway-seed
top with biscuits.
caraway-seed biscuits.
Yield
Yield 20.
20.

snack
snack mix
mix
22cups
cups Grapenuts
Grapenuts cereal
cereal
Yz
Vzcup
cnp shredded coconut
shredded coconut
22cups
cups raisins
raisins
Yz
Vzcup
cu,pcrushed walnuts
crushed walnuts
Mix
Mix together
together and
and enjoy. Yield 55cups.
enjoy. Yield cups.
35
35
APPETIZERS •o SNACKS

salty pretzels
sweet or salty
sweet
I1 prckage dry yeast
package dry
Y2 cup
Yz lukewarm milk
cap lukewarm
44 or
or more cups flour
more cups f10ur
11 teaspoon
teaspoon sugar
Y2 tenspoon
7z teaspoon salt
egg yolks
22 egg yolks
Y2 pound
. lzz pound butter
butter
22 tablespoons
lablespoons kosherkosher saltsalt or
or 44 tablespoons
tablespoons
fine sugar
fine sugar
Dissolve yeast
Dissolve yeast inin milk.
Put flour in
Put flour large bowl;
in large bowl; makemake depression
depression in
center. Add
center. Add dissolved yeast yeast and milk, sugar, and
salt. AddAdd I1 eggegg yolk;
yolk; mixmix well.
weIl. Liberally
Liberally dot mix-
ture with
ture with Z+!;4 pound
pound butter. Knead it quickly and
butter. Knead
lightly.
lightly. Roll
Roll out
out dough
dough on flouredfloured board
board to a large
square. Dot
square. Dot with
with % !;4 pound
pound butter.
butter. Fold in thirds.
Cover dough; set
Coyer dough; set in refrigerator on
in refrigerator on aa lightly
Iightly
floured plate.
floured plate.
Put dough
Put dough on on flour-covered
flour-covered work work surface; roll it swee/ or
or salty
sai/y pretzels
pre/zels
sweet
out again to
out again to a a square. Work Work butterbutter into batter.
batter.
Knead dough
Knead dough 44 times;
times; letlet rest
rest in
in refrigerator.
refrigerator.
Repeat process
process again;
again; letlet dough
dough rest
rest 30 minutes 4 tablespoons
4 tablespoons Worcestershire
Worcestershire sauce
sauce
Repeat
at room
room temperature
temperature. 21/z tablespoons
2/z tablespoons garllc
garlic salt
at
to about I1 inch Preheat oven
Preheat oyen to
to 250'F.
250°F.
Roll
Roll out
out dough
dough finalfinal time
time to inch thick
thick
and l0 inches long,
10 inches long, so that you
so that you can
can cut
cut sticks
sticks Put cereals, pretzel sticks,
sticks, and
and nuts into
into roast-
roast-
and
about I1 inch
about inch wide.
wide. Cut Cut and
and form
form these
these sticks into
into ing pan.
ing
pretzel shapes. Put
pretzel shapes. Put ontoonto greased
greased cookie
cookie sheet.
sheet. Melt butter in pan. Blend in oil, Worcestershire
Brush withwith eggegg yolk.
yolk. Sprinkle
Sprinkle with coarse salt or
with coarse sauce, and
sauce, and garlic
garlic salt.
salt. Sprinkle over dry
Sprinkle over dry ingre-
Brush
sugar.
sugar.
dients; mix through. Bake Bake I1%Yz hours;
hours; stir
stir several
several
pretzels at
Bake pretzels
Bake at 425oF
425 oF 20 minutes. Allow
20 minutes. Allow toto times while
times while baking.
baking.
cool before
cool before serving.
serving. Yield
Yield l8 18 or
or 19.
19. rem ove from
When done, remove From oven;
oyen; spread
spread on
on ab-
ab-
sorbent paper
sorbent paper 2020 minutes.
minutes. When
When cool,
cool, put
put into
into
jars;
jars; seal.
seal. Yield
Yield as
as desired.
desired.
tortilla chips
tortilla
I1 dozen
dozen corn
corn tortlllas
tortillas
on for
Oil
Salt
Salt
for frylng
frying VEGETABLES
Defrost tortillas ifif frozen.
Defrost tortillas frozen. Cut
Cut each
each tortilla
tortilla into
into
88 wedges.
wedges. rice-stuffed grape-vine
Use small
Use
fryer to
fryer
small heavy
to heat
heavy skillet,
heat at
skillet, electric
least I1 inch
at least
electric skillet,
inch cooking
cooking oil
oil to
or deep
skillet, or deep
to 360"F.
360°F.
leaves
Fry tortilla
tortilla pieces,
pieces, aa few at aa time,
few at time, until
until crisp
crisp and
and These can
These can be frozen in
be frozen in a
a covered
covered container.
container.
Fry
lightly browned.
browned. Remove
Remove from From oil
oil with
with slotted
slotted Thaw them
Thaw them in
in the
the refrigerator
refrigerator 24
24 hours
hours before
before
lightly serving.
spoon. Drain
spoon. Drain chips
chips on on paper
paper towels;
towels; salt
salt lightly.
lightly. serving.
Serve with
Serve with dips
dips oror refried
refried beans.
beans. Yield
Yield 88 dozen.
dozen. IIl-pound jar virle
l-pound Jar vine leaves
leaves
1 Yz tablespoons
1/z tablespoons ollve
olive oil
oit
l medlum onlon, flnely chopped
1 medium onion, finely chopped
tv snacks
tv snacks Yz cup
Tz cup pine
pine nuts
nuts
t/e cup rrw
3;4 cup raw long.graln
long-grain rlce
rice
l1small
small box
box Cheerlos
Cheerios Y2 cup golden raisins
Yz cup golden ralsins
I1box Wheat Chex
box TVheet Chex cups water
21/2 cups
2/r water
l1box
box Rlce
Rice Chex
Chex 22 tablespoons
tablespoons flnely chopped parsley
finely chopped parsley
I1box
box pretzel
pretzel stlcks
sticks Yz teaspoon
lzr teaspoon salt
salt
Yz pound
/z pound nuts
nuts Freshly ground
Freshly ground pepper
pepper
114 pound
}/r pound butter
butter Y2 teaspoon
/z teaspoon cinnamon
cinnamon
2A cup peanut
Z/3 cap peanut oll
oïl 22 medlum
medium tomatoes,
tomatoes, peeled,
peeled, seeded,
seeded, chopped
chopped
K
36
 ABLES •. APPETIZERS
VEGETABLES
VEGET

Juice of 1 lemon
Juice 1l scallion, minced
r/a cap olive oil
1;4 cup 2 teaspoons soy sauce
Lemon wedges for garnish 1I teaspoon dry sherry
Unfold vine leaves. Rinse Rinse carefully under cold 1I teaspoon sugar
running
running water; drain.
drain. 1I teaspoon cornstarch
Heat
Heat I11/2 tablespoons oil
%. tablespoons oil in saucepan. Add
in saucepan. 1I egg
sauté until
onion; sautd limp. Add pine nuts; cook over
untillirnp. 12 mushroom stems, minced, browned in a
medium heat heat 5 minutes. Add rice, raisins, and and 11/2
lVz oil
little oïl
cups water. Cover; cook 20 minutes or until all ail li- 12 large mushrooms, stems removed
quid is absorbed. Stir in parsley, salt, pepper, cin- Parsley (optional)
namon, and tomatoes.
tomatoes. Combine ail all ingredients except mushroom caps
With stemstem endend of leaf toward
toward you,
you, place
place ap- and parsley.
and Fill mushroom
parsley. Fil! mushroom caps with mixture.
caps with
proximately I1 tablespoon filling on each vine leaf. Bake at at 350°F
350"F 2020 minutes.
minutes. Serve hot, garnished
Serve hot,
Fold up stem end to enclose filling. Fold sides sides to with parsley.
parsley. Allow 2 or 3 to person for
to aa persan for aa first
first
center; roll to ta form a neat package.
package. Do not no! try to
ta course, or
course, or use
use smaller mushrooms, and and serve
serve onon
secure rolls with toothpicks; they are are fragile and melba rounds
rounds as finger food. Yield 12 appetizers.
will
will tear
tear easily.
Place thin layer
Place
of large,
large, heavy
layer of
of unfilled
heavy saucepan.
unfilled vine leaves in bottom
Tightly pack
saucepan. Tightly
bot tom
pack rolls
rolls in
stuffed zucchini
pan, seam-side-down, in
pan, seam-side-down, in layers.
layers. Sprinkle
Sprinkle each hors d'oeuvres
layer with some
layer lemon juice and part of the
sorne of lemon the %1;4 3 small
3 small zucchini, unpeeled
cup oil.
cup Add I1 cup
ail. Add water; place
cup water; place heavy
heavy kitchen 4 ounces
ounces cream cheese, softened
plate
plate on top top of rolls
rails in pan to ta weight them down. 3 slices bacon,
bacon, crisped,
crisped, crumbled
Caver pan;
Cover rails to boil.
bring rolls
pan; bring bail. Reduce heat to ta sim- I1 clove
clove garlic,
garlic, minced
mer; cook 30 Remove from heat;
30 minutes. Remove heat; cool. I1 teaspoon
teaspoon chopped
chopped parsley
Carefully remove
rem ove stuffed leaves from pan; serve
stuffed leaves 1;4 teaspoon black pepper.
/a
cold, garnished with lemon wedges.
them cold, wedges. Yield Cut off zucchini
Cut zucchini ends;
ends; scoop
scoop out
out centers with
30 ta 40
30 to 40 appetizers;
appetizers; 6 servings as as a first course.
course. long-handled spoon.
Mix together remaining ingredients. Stuff mix-
ture firmly into center of zucchini,
zucchini, using aa pastry
stuffed mushrooms
stuffed mushrooms bag with wide-mouthed tip
a wide-mouthed
with a or aa small
tip or small spoon;
88 ounces
ounces cooked
cooked crab, shrimp,
shrimp, or
or lobster,
lobster, minced
minced chilI. To
Ta serve,
serve, cut into %-inch
1/2 -inch slices.
chill. slices. Yield 4 to
ta 66
water chestnuts,
44 waler chestnuts, minced
minced servings.
rice-Sluffed
rice- grape-vine
s tuffed g ra pe- v i ne Ileaves
ea v es
 BATTERS
basic templlra
tempura batter Place
Place eggs,
Gradually
flour, and
eggs, flour,
Gradually stir in beer;
stir in
and salt in bowl;
salt in bowl; mix
just until
beer; beat just
mix weil.
until smooth.
well.
Let
smooth. Let
2 cups flour
cups sifted all-purpose f10ur
stand 1I hour,
stand hour, oror refrigerate
refrigerate overnight. Yield ap-
overnight. Yield ap-
3egg
3 egg yolks proximately 2 cups.
proximately cups.
2 cups
cups ice water
Sift flour 3 times.
Combine egg yolks and water in large bowl bowl over
ice; beat with whisk until weil blended. Add flour
well blended.
gradually, stirring and
gradually, and turning from bot-
turning mixture from
tom with aa spoon. Do not overmix. Flour should
overmix. Flour should
be visible
be visible on
on top or batte~
top or wiil become
battel will become gummy.
Keep batter over
Keep batter over ice while dipping
ice while and frying.
dipping and
Cold
Cold beer can be be substituted for water,
water. if desired.
Yield about
about 4 Yz cups.
ctps.
4Vz
golden tempura batter
1I large egg
egg
beer templlra
tempura batter 1l cup
cup water
2eggs
2 eggs Vol cups
1lr/e cups sifted
sifted all-purpose flour
all-purpose f10ur
Y3 cups
11/r cups sifted all-purpose f10ur
flour Beat
Beat egg
egg and
and water
water together.
together. Add flour ail
Add flour all at
at
11 teaspoon salt once;
once; beat
beat just until
until smooth.
smooth. Let stand 1I hour,
Let stand hour, oror
1I cup fiat beer
flat beer refrigerate overnight.
overnight. Yield
Yield approximately
approximately 22 cups.
cups.

38
3E
 BEEF
wrap each in
in half sUce of Arrange on
bacon. Arrange
of bacon. on 44
CUREDBEEF
CURED BEEF wrap each half slice
alternately with
skewers alternately
skewers banana and
with banana and pineapple
pineapple
chunks, mushrooms, and
chunks, mushrooms, and half
half bay leaves. Brush
bay leaves' Brush
weil with
well with melted Broil (or
butter. Broil
melted butter. (or barbecue) l010
CORNEDBEEF
CORNED BEEF minutes, turning
minutes, tuming all the time.
ail the time.
Turn rice onto warmed serving dish.
mold onto
rice mold dish. Lay
boiled corned
boiled corned beef ka bobs on top
kabobs
ately. Yield
Yield 4 servings.
Serve gravy separ-
top or alongside. Serve

I1 (3-
(3- to
to S-pound)
5-pound) corned-beef
corned-beef round
round
Place corned
corned beef
beef in Dutch oven
in Dutch oven or
or heavy
heavy pan;
pan; caribbean
co r ibbean corned-beef
corned- beef ka bobs
kabobs
Place
coyer with
cover with cold
cold water.
water. Bring
Bring slowly to
to boil.
boil. Sim-
Sim-
mer, covered,
mer, 3 V2 to
covered, 3Vz to 5 hours or
5 hours or until
until tender.
tender.
Remove from
Remove from broth;
broth; let stand 15 minutes before
stand 15
slicing.
slicing.
Cabbage wedges
Cabbage wedges and
and potatoes can
can be cooked in
broth for
broth for old-fashioned
old-fashioned corned beef and cabbage.
corned beef cabbage.
Yield 4 to 6 servings.
Yield4to6servings.

caribbean corned-beef
caribbean
kabobs
kabobs
Preheat oyen
Preheat oven toto 350°F.
350"F.
Preheat broiler.
Preheat broiler.
22 medium
medium onions onions
22 tables po ons oi!
tablespoons oil
1l cup
cup rice
rice
33 cups
cups beefbeef stock
stock (or water
water with
with cube)
cube)
1I orange
orange
22 to
to 33 tablespoons
tablespoons butter
butter
Y4
Va cup pineapple
cup pineapple juice
11 teaspoon
teaspoon Worcestershire
Worcestershire sauce sauce
1I teaspoon
teaspoon cornstarch
cornstarch
44 thick
thick slices
slices corned
corned beef (canned or
beef (canned or
home-cooked)
home-cooked)
8t strips
strips bacon
bacon
22 bananas
bananas
12 pineapple chunks (fresh or canned)
12 pineapple chunks (fresh or canned)
8t button
button mushrooms
mushrooms
44 bay
bay leaves
leaves
Make
Make risotto
risotto first:
first: Cook
Cook 1I finely
finely chopped
chopped onion
onion
in
in oil5 minutes without browning. Add rice;
oil 5 minutes without browning. Add rice; cook
cook
22 toto 33 minutes.
minutes. Add
Add 22 cups
cups stock
stock and
and seasoning;
seasoning;
stir
stir weIl.
well. CooCook k in
in oven
oven about
about 30 30 minutes,
minutes, until
until ail
all
stock
stock is absorbed. Grate about half the orange
is absorbed. Grate about half the orange
rind
rind overover rice;
rice; mix juice of
mix inin juice of orange
orange with
with 1I tea-
tea-
spoon
spoon meIted butter. Turn
melted butter. Turn intointo buttered
buttered cake
cake tin;
tin;
keep
keep warm
warminin oven.
oven.
For
For gravy: Cook1I finely
gravy: Cook finely chopped onion inin1I
chopped onion
cup stock
cup stock for
for about
about 15
15 minutes.
minutes. Add
Add pineapple
pineapple
juice, Worcestershire sauce, and remaining grated
juice, Worcestershire sauce, and remaining grated
orange
orangerind, rind,without
without pith.
Pith.
Mix
Mix comstarch
cornstarch withwith 1I tablespoon
tablespooncold cold water
water
until
until smooth.
smooth.Add Add toto gravy; boil1I minute
gravy; boil minutetoto
thicken.
thicken.
Cut
Cuteach eachslice
sliceofofcorned
corned beef beef into
into44chunks;
chunks;
BEEF.• CURED
BEEF CURED BEEF
BEEF

beef and
corned beef and cabbage
cabbage puree.Season
inin puree.
loaf pan.
loafpan.
withsalt
Season with saltand
andpepper.
pepper. Pack
Packinto
into
hash
hash Bake
Bakeininpreheated
preheated 375 oF oven
375'F oven30 30minutes.
minutes.
Ytcup
Y4 butter
cup buUer Invert onto
[nvert ontoserving
servingplatter.
platter. Serve
Servewith
withpoached
poached
Ytcup
Y4 vegetable oïl
cup vegetable oil eggs,ifif desired.
eggs, desired. Yield
Yield 55toto66servings.
servings.
33 cups thlnly sliced
cups thinly onlons
sllced onlons
shredded cabbage
cups shredded
44 cups
Salt
cabbage corned
corned beef,
beef, cabbage,
cabbage, and
and
Salt
22 medium potrtoes, diced
medlum potatoes, diced red
red pepper
pepper stew
stew
11/z
V2 cups chopped cooked
cups chopped corned beef
cooked corned or
beef or 11medium-slzed
medlum.sized head head cabbage
cabbage
I l&ounce can
112-ounce crn corned
corned beef, flaked
beef, flaked 1I large
large onion
onlon
22 tablespoons tomalo puree
tablespoorrs tomato puree 22 red
red bell
bell pep pers
peppers
Y4
lzr teaspoon ground pepper
freshly ground
teaspoon freshly pepper V2 pound
1llzz pound boiled
bolled corned
corned beef
beefor
or 22cans
cans (12
(12ounces
ounces
Heat butter
Heat butter and oil in
and oil in large frypan. Add
large frypan. Add onions;
onions; each)
esch) corned
corned beef
beef
cook until
cook until transparent.
trans.parent. Place Place cabbage
cabbage inin sauce-
sauce- 1I cup
cup water
water
pan. Add
pan. Add V2 Vz cup water and
cup water and Y2% teaspoon
teaspoon salt.
salt. Cook
Cook 44 drops
drops Tabasco
Tabasco Sauce
Sauce
over low
over low heat until crisp-tender,
heat until crisp-tender, aboutabout 12
12 minutes.
minutes. 22 teaspoons
teaspoone soysoy sauce
sauce
potatois in
Cook potatoès
Cook in small
small amount
amount salted
salted water
water un-
un- 22 tablespoons
tablespoons vinegar
vlnegar
til tender.
til 1I teaspoon
teaspoon sugar
sugar
Drain cabbage
Drain cabbage and potatoes weil.
and potatoes well. Combine
Combine Cut
Cut cabbage
cabbage into
into l-inch-wide
l-inch-wide wedges.
wedges.
onions, cabbage,
onions, potatoes, and
cabbage, potatoes, and corned
corned beef.
beef. Stir
Stir Slice
Slice onion into rings.''
onion into rings.
Remove
Remove stems
stems and and seeds
seeds from
from peppers;
peppers; slice
slice
corned
corned beef
beefand cabbage hash
and cabbage into -inch-wide strips.
into 1/4%-inch-wide strips.
 BEEF.• BEEF
CURED BEEF

salt,
salt, pepper, and
and 22 eggs;
eggs; mix well. Shape
mix weIl. into pat-
Shape into
ties.
ties. Chili thoroughly.
Chill thoroughly.
Dredge in f1our;
patties in
Dredge patties flour; dip in remaining eggs.
dip in eggs.
Coat weIl crumbs.
well with bread crumbs.
drippings and
Melt bacon drippings butter in
and butter griddle over
in griddle over
medium heat
medium until hot.
heat until Fry patties
hot. Fry patties slowly until
slowly until
browned on on both sides.
sides. Serve Yield 88
Serve immediately. Yield
to 10
to l0 servings.
servings.

corned-beef-
stuffed potatoes
potstoes
4 large baking potatoes
Y2 cups minced cooked corned
11/z corned beef
beef
Y4
Ye cup
cap butter or or margarine
Salt
Salt and
and pepper to to tas te
taste
7r cup
1/8 cup minced
mlnced fresh parsley
44 eggs
Bake potatoes at
Bake potatoes 400"F 1I hour
at 400°F or until
hour or until done.
done.
Cut slice off top
slice off top ofof each potato; scoop
each potato; scoop out
out centers.
centers.
Leave Y4 tA to
to \12
Vz inch potato around
inch potato around walls.
walls. Mash po-
Mash po-
tatoes.
tatoes. Stir in corned
Stir in corned beefbeef and
and butter. Add salt
butter. Add salt
and pepper. Divide
and pepper. mixture among
Divide mixture among potatoes;
potatoes;
reheat.
Meanwhile poach eggs. eggs.
Sprinkle potato tops
Sprinkle potato with parsley;
tops with top with
parsley; top with
cooked
cooked eggs.
eggs. Serve
Serve asas main
main dish.
dish. Yield
Yield 44 servings.
servings.
corned-beef-Sluffed
co r ned- beef-s I uffed pOlaloes
p o t a t oes

Cut corned beef into thin slices. delta short ribs

Using Dutch
Dutch oyen
oven or
or other
other heavy
heavy pan,
pan, arrange
arrange 33 pounds beef
beef short
short ribs,
ribs, eut into serving
cut into servlng pieces
pieces
half the
half the cabbage
cabbage on
on bottom;
bottom; top with half
top with half the Salt
Salt
onion, peppers, and
onion, peppers, and beef
beef slices.
slices. Repeat
Repeat layers, Pepper
using
using remaining
remaining cabbage,
cabbage, onion, peppers, and
onion, peppers, and Flour
Flour
beef. 1I tablespoon butter
Combine
butter
Combine water,
water, Tabasco,
Tabasco, soy
soy sauce,
sauce, vinegar,
vinegar,
and sugar; pour over foods in pan.
pan. Coyer; corned-beef
corned-beef pallies
patties
Cover; bring to
boil.
boii. Reduce
Reduce heat;
heat; simmer
simmer gently until tender
gently until
(about 3030 minutes).
Serve in wide soup bowls or deep plates.
Serve plates. Yield 66
to 88 servings.

corned-beef patties
33 cups
cups riced potatoes
potatges
22 cups
cups minced corned beef
\I.s
Vn cup
ctp tomato
tomoto puree
11 teaspoon saltsalt
Y2
/z teaspoon white pepper
44 eggs,
eggs, beaten
Flour
Flour
Dry bread crumbs
Dry
\I.s
Ya cup
cup bacon drippings
\I.s
Ya cup butter
cup butter
Boil
Boil 44 or
or 55 potatoes
potatoes until
until tender.
tender. Drain,
Drain, dry.
dry.
Force
Force through
through ricer
ricer or
or spin
spin briefly in food
briefly in food pro-
pro-
cessor.
cessor.
Combine
Combine potatoes,
potatoes, corned
corned beef,
beef, tomato
tomato puree,
BEEF.• CURED
BEEF CURED BEBF
BEEF

(l-pound) cans stewed

2 (l-pound)
Y3 cup
Vt
stewed tomatoes
snipped celery leaves
cap snipped
DRIED BEEF
DRIEDBEEF
Va green pepper,
Jf.I cup green pepper, chopped
chopped
1I leaspoon
teaspoon srlt
salt chipped beef deluxe
lzr teaspoon chili powder
Jf.I teaspoon tablespoons fat or oil
2 tablespoons oH
Y3
Yt cup seedless
seedless raisins
raisins Y2 cup
Yz chopped celery
cnp chopped
1I tablespoon lemon juice
tablespoon lemon chopped green pepper
tablespoons chopped
2 tablespoons
Cooked rice 2 tablespoons chopped onion
tablespoons chopped
4 to 6 thin
thin slices lemon, twisted (10122-ounce)
1 00 Y2-ounce) can condensed cream of
Salt and pepper
Salt ribs; coat with flour. Brown on
pepper ribs; mushroom soup
all sides in hot butter in Dutch oven
aB oyen over medium Y2 cup water
lzz
heat. Add
heat. Add tomatoes,
tomatoes, celery, green pepper,
celery, green pepper, salt, 1 (4-ounce) package dried beef
and chili powder. Simmer 2Y2 hours. Stir in raisins
Simmer 2Vz raisins chopped pimiento
tablespoons chopped
2 tablespoons
lemon juice;
and lemon juice; simmer 10l0 minutes. 2 hard-cooked eggs, diced
Serve over rice; garnish
garnish with lemon slices. 3 cups cooked noodles (about 6 ounces
cooked noodles ounces uncooked)
fat from gravy;
Skim fat gravy; serve separately. Yield
serve separately. Yield 6 fat. Add
Heat fat. Add raw
raw vegetables; cook until they
cook until
servings. begin toto brown. soup, water,
brown. Stir soup, and beef
water, and beef into
vegetables. Cook, stirring
vegetables. Cook, as needed,
stirring as needed, until
thickenid.
thickenèd. Add pimiento and
Add pimiento and eggs. Serve on
eggs. Serve
new england boiled dinner noodles. Yield 6 servings.
1 (3 to 4I pounds)
pounds) corned-beef
corned-beef brisket Note: ln
Note: In ploce mushroom soup
place of mushroom and waler,
soup and water,
1 garlic c1ove,
clove, minced you can use 22 cups milk and
you can and 0% cup flour.
flour. Grad-
1 bay lesf
leaf uaI/y
ually blend intufbun
blend milk intoflour.
6 medium-size potatoes
medium-size potatoes
3 carrots, cut in halves
2 small onions, cut in quarters creanled
creamed dried beef
1I small head cabbage, cut in sixths 11(&ounce)
(4-ounce) package dried beef
Place corned
Place in Dutch oyen;
corned beef in oven; barely coyer
cover 2 tablespoons butter
beef with water. Add garlic and leaf; bring to
and bay leaf; Vn cup
Jf.I cup chopped onion
boil. Reduce heat;
boil. heat; simmer, covered,
covered, until meat
meat is 1 can condensed cream of celery soup
tender when pricked with fork. 3 to 4 hours. /r cup water
Y3
meat from broth;
Remove meat warm. Add po-
broth; keep warm. 1l cup evaporated
evaporated milk
broth. Coyer;
tatoes, carrots, and onions to broth.
tatoes, Cover; cook Ve teaspoon W
1/8 orcestershire sauce
Worcestershire
l0 minutes.
10 minutes. AddAdd cabbage; cook, covered,
cabbage; cook, covered, 20 Pull dried beef into small pieces.
Pull If beef isis very
pieces. If
minutes. Remove bay leaf. Yield 6 servings. salty,
salt well.
y , rinse first in warm water; drain weil.
frankfurler
frankfurter casserole
 n k/urt ers wilh
frankfurlers
fra saue r k rau t
w i t h sauerkraul

Melt butter over low in 2-quart

heat in
low heat 2-quart saucepan.
saucepan.
Add onion;
Add onion; cook until onion
cook until is yellow
onion is yellow and frankfurter casserole
frankfurter
transparent. Add beef;
transparent. Add beef; cook gently until
cook gently until edges 2 tablespoons cooking fat
tablespoons cooking
curl. Blend
curl. Blend inin soup.
soup. Stir in water,
Stir in water, evaporated
evaporated ll%Y2 cups diced potatoes
potatoes
milk, and
milk, and Worcestershire sauce. to serving
sauce. Bring to lI cup finely chopped onion
temperature. Serve
temperature. over baked
Serve over potato or
baked potato or toast. 2 green peppers, seeded, thinly sliced
Yield 4 servings. 8 all-beef frankfurters, eut f-inch sUces
cut into l-inch slices
Note: A S-ounce jar
A 5-ounce jar of dried beef can
can be sub- tablespoons water
4 tablespoons
stitutedfor the package
stituted for the if desired.
package if Salt and pepper
in skillet
fat in
Heat fat skillet with tightly fitting lid. Add
fitting lido
potatoes and cook over low heat
and onion; cook l0
about 10
heat about
minutes. Add green peppers and frankfurters; mix
FRANKFURTIiRS
FRANKFURTERS well. Cook 5 minutes. Add water, salt and pepper
weil.
cook 10
Cover; cook
to taste. Coyer; l0 minutes. Yield 4 servings.

batter-dipped all-beef hot

dogs frankfurters with
frankfurters
For most
For most people hot dogs
people hot mean aa steamed,
dogs mean steamed, sauerkraut
boiled,
boiled, or grilled frankfurter stuck into aa roll and 1 l-pound can
Il-pound crn or bulk sauerkraut
covered with condiments. There are other ways to ll small onion, minced
them. Buy
serve them.
serve the best.
Buy the The cheaper
best. The cheaper varieties tablespoons bscon
2 tablespoons drippings
bacon drippings
contain ailall kinds of unknown
unknown ingredients. ll/z ctraway seed (optional)
Y2 teaspoons caraway
Y2
Yz cup
cup cornmeal Freshly
Freshly ground pepper to taste
Y2
Vz cup flour
cap sifted f10ur potato, grated
l medium potato,
lI teaspoon salt l cup dry white wine (optional)
/z teaspoon pepper
Y2 pepper l pound frankfurters
Y2Vz cup
cup fluid milk Place sauerkraut in colander. Rinse thoroughly
lI egg, beaten with cold water; drain weil.well.
2 tablespoons
tablespoons melted fat or oil drippings in large
Saute onion in bacon drippings large frypan
12 all-beef hot dogs until transparent
until transparent butbut not
not browned. Add sauer-
browned. Add
Fat or oïloil for deep frying kraut, seed, pepper,
caraway seed,
kraut, caraway pepper, potato, and 1I cup
potato, and
flour, salt,
Mix cornmeal, flour, salt, and pepper in bowl. water or
water or dry
dry white
white wine.
wine. Simmer,
Simmer, covered,
covered, 30
Add milk, egg, and fat; stir until smooth. minutes until liquid is absorbed.
minutes or untilliquid absorbed.
Dip hot dogs into batter; drain over bowl. Place frankfurters
Place frankfurters in in steamer pan over
steamer pan over hot
in heated
Fry in
Fry heated fat to 33 minutes,
fat 22 to until golden
minutes, until water; steam 20 minutes.
turning once.
brown, turning
brown, once. Remove
Remove from fat; drain.
from fat; Turn sauerkraut
Turn into serving
sauerkraut into dish; arrange
serving dish;
Yield 6 servings. frankfurters on top. Yield 4 to 6 servings.
43
 BEEF.
BEEF • CURED
CURED BEEF

hot dogs san francisco style

hot
Y2 seclpe
Yz recipe Basic
Basic White Bread (see
White Bread Index)
Index)
t8 ail-beef
all-beef hot
hot dogs
Y2 cup
Vz catsup
eup catsup
8 ounces
E ounces mozzarella
mozzarella cheese, shredded
shredded
Y2 cup
Yz cup frled
fried bacon
bacon crumbs
Prepare bread rise. Divide in
bread dough; let rise. in half;
half for small
use one half
use loaf of bread. Roll remain-
smallloaf
ing half
ing half ofof dough into %-inch-thick
Y2-inch-thick rectangle.
rectangle. Cut
into
into 88 equal pieces. Wrap each hot dog in dough.
Place on
Place on greased
greased cookie
cookie sheet.
sheet. Let
Let rise 30
30 minutes.
Bake in
Bake in preheated 375 OF oven
preheated 375'F oven 20
20 minutes or uh-
un-
til
til rolls are golden
rolls are golden brown. Remove from oven.
brown. Remove
rolls; pull
Split rolls; pull hot
hot dogs from buns so that one
end is
end iIlustrated. Pour I1 tablespoon
is exposed, as illustrated.
catsup in each
catsup each split
split bun. catsup with I1 ounce
bun. Top catsup ounce
cheese. Return
cheese. Return hot
hot dogs to to oven. Bake
Bake until
until cheese
cheese
has
has melted. Remove from
melted. Remove from oven.
oven. Garnish
Garnish with
bacon crumbs.
bacon crumbs. Serve
Serve atat once. Yield 88 servings.
servings.

GROUNDBEEF
enchiladas
american enchiladas
Ground or
Ground or shredded
shredded beef beef is
is the
the housewife's
housewife's best
best
friend because itit is
friend because is so
so versatile,
versatile, comparatively
comparatively in-
expensive, and
expensive, and easy
easy to to prepare.
prepare.
cornmeal crepes
cornmealcrepes american enchiladas
omericon
cup flour
3;" cup
% flour 1 Y4 cups
1/r cups buttermilk
buttermilk
Y2 cap
Yz cup cornmeal
cornmeal /r teaspoon baking soda
1;4 teaspoonbaklngsoda
hot dogs
hot dogs sanfrancisco
sanfrancisco style
style 3eggs
3 eggs
11 tablespoon
tablespoon butter, melted
sauce
sauce
22 trblespoons
tablespoons olive
olive oil
I1 pound ground beef
pound ground beef
Y4 cup
Ye chopped
cup chopped on Ion
onion
1 teaspoon
1 teaspoon chill
chili powder
powder
/r
Y2 teaspoon
teaspoon ground
ground cumin
cumin
Y2 teaspoon
/z teaspoon salt
salt
teaspoon pepper
1;4 teaspoon
/a pepper
1 (8-ounce) csn
1(E-ounce) can tomato
tomato sauce
sauce
Tomato wedges
Tomato wedges andand pasley forfor garnish
Measure all crepe ingredients
Measure all crepe ingredients into into jar of
of electric
electric
blender or
blender or food
food processor;
processor; blend
blend 30 30 seconds.
seconds.
Scrape down
Scrape sides of
down sides of blender; blend I1 minute.
blender; blend minute.
Refrigerate I1 hour.
Refrigerate hour.
Meanwhile, make
Meanwhile, make sauce. Heat oil
sauce. Heat oil inin large
large
skillet. Brown
skillet. Brown meatmeat and and onion;
onion; stir
stir frequently.
frequently.
Drain off
Drain off excess
excess fat.fat. Add
Add chili
chili powder, cumin,
cumin,
salt, pepper, and tomato sauce;
salt, pepper, and tomato sauce; simmer 20 simmer 20
minutes. Keep
minutes. Keep sauce
sauce warm
warm while
while making
making crepes.
crepes.
Heat lightly
Heat lightly oiled
oiled skillet
skillet or
or small
small crepe
crepe pan
pan over
over
moderate heat
moderate heat until drop of
until drop of water
water sizzles
sizzles and
and
dances on
dances on hothot pan.
pan. Stir batter. Pour scant Ve cup
Stir batter. Pour scant V4 cup
batter into
batter into pan;
pan; tilt
tilt pan
pan inin all
ail directions
directions to to coat
coat

44
 (;RO[J
GROUND Nl) ttFlFlt''
BEEF • IlFlFlF
BEEF

bottom. Cook
bottom. Cook until
until bottom
bot tom isis lightly
lightly browned
browned and
and I1)zr Woreestershire sauce
teaspoons Worcestershire
Y2 teaspoons sauce
edges appear dry. Turn; cook a few
edges appear dry. Turn; cook a few seconds, seconds, until
until Few drops of
Few drops of hot pepper sauce
hot PePPer sauce
lightly browned.
lightly browned. Stack
Stack on towel, with
on aa towel, with paper
paper green pepper,
small green
11small eut into
pepper, cut into strips
strips
towels between
towels between each.
each. Keep
Keep crepes
ctepes warmwarm inin oven
oven as
as Kaiser rolls or 8 hamburger buns,
66 Kaiser rolls or E hamburger buns, split
split
others are
others are cooked.
cooked. When
When all
ail crepes
crepes are made, fill
are made, fiJI eut into
freeze steak; cut
Partially freeze
Partially strips r/a
into strips I/S inch
inch
each with
each with some
sorne meat
meat mixture.
mixture. Roll Roll crepes;
crepes; place
place thick
thick and inches long.
ta 33 inches
and 22 to long.
on
on warm
warm platter.
platter. flour, I1 teaspoon
Combine flour, teaspoon salt, and pepper.
salt, and pepper.
Garnish enchiladas
Garnish enchiladas with
with fresh
fresh tomato
tomato wedges
wedges Dredge strips; brown
Dredge brown in fat in
in fat in large frying pan'
large frying pan.
and parsley. Yield 6 servings.
and parsley. Yield 6 servings. Pour off
Pour drippings. Add
off drippings. and water
on ion and
Add onion water toto
cover tightly.
strips; cover slowly 30 minutes'
Cook slowly
tightly. Cook minutes.
Combine brown sugar, mustard, mustard, I1 Y2
% teaspoons
barbecued beef
barbecued beef steak Combine
salt, celery salt, and
salt, and cloves; over strips.
c1oves; sprinkle over strips'
on aa bun
on Stir in
Stir tomato paste,
in tomato vinegar, Worcestershire
pas le, vinegar,
and hot pepper
sauce, and
sauce, Cook, covered,
sauce. Cook,
pepper sauce. covered, 2020
1 Y2 to2
llz to 2 pounds
pounds beef
beef top
top round
round steak, 314 to fl-ineh
sleak,3/a inch minutes;
minutes; stir
stir occasionally.
occasionally. Add
Add green
green pepper;
pepper;
thick
thick cook 10
cook l0 minutes.
minutes. Serve Serve on on rolls.
rolls. Yield to 88
Yield 66 to
2 tablespoons
2 tablespoons flour flour servings.
2Y2 teaspoons
2/z teaspoons salt
salt
1/8 teaspoon pepperpepper
Va teaspoon
2 tablespoons
tablespoons cooking
cooking fat fat
2
l1 small
sm aU onion,
onion, finely
finely chopped
choPPed
barbecued meatballs
Y2 cup
/z cup water
water 1I pound ground beef
'!.I cup firmly
ln cu,p firmly backbaek brown
brown sugar
sugar 314
3/n cup
cup bread crumbs
crumbs
22 tablespoons
tablespoons prepared
prepared mus tard
mustard Y2
lzz cup milk
cup milk
Y4
/r teaspoon
teaspoon eelery
celery saIt
salt Y2
Yz cup
cup chopped onions
chopped onlons
Dash
Dash of of ground
ground cloves
cloves 1I teaspoon
teaspoon salt
salt
1I can
can (6 ounces) tomato
(6 ounces) tomato paste
paste Y2
/z teaspoon pepper
teaspoon pepper
Y4 cup eider
Ya cup cider
vinegar
vinegar Y2
/z teaspoon
teaspoon oregano
oregano

beef
beef shreds
shreds wilh
with carroIs
carrots and
and green
green peppers
peppers

Q'tr*
 BEEF.
BEEF GROUNDBEEF
• GROUND BEEF

egg
11egg cheese mixture;continue
cheesemixture; continuebroiling. yield 6
broiling. Yield
Barbecue Sauce
Barbecue Sauce servings.
servings.
Combine ingredients;
Combine ingredients;form into1-inch
forminto l-inchmeat-
meat-
balls.Brown
balls. Brownininskillet;
skillet;drain.
drain.
barbecuesauce
barbecue sauce beef
beef and
and pork
pork with
with
1Iclln (10lzz-ounce)tomato
crn(lOY2-ounce) tomato puree
puree bean
bean sprOll ts
sprouts
Ye cu'p molasses
YI cup molasses
|y'a cap brown
sugar poundf1nely
Yzlzzpound flnelychopped
chopped beef beef(chuck
(chuckor orround)
round)
YI cup brown sugar
1f2lzzpound
poundfinely
finelychopped
chopped pork pork(butt(buttor orshoulder)
YIlacup vinegar
capvin(;gar shoulder)
22tablespoons
tablespoons soy soysauce
1I teaspoon
teaspoon sweet basil
sweet basil sauce
Simmer, covered, inskillet 11tablespoon
tablespoon vinegar
vinegar
Simmer, covered, in skillet used for meatballs,
used for meatballs,
about 15 minutes to
15 minutes to allow
allow fla
flavors to blend. 1Icloveclovegarllc,
garlic, grated
grated
about vors to blend. Deli-
Deli-
cious over
over rice or noodles.
rice or yield 33to
noodles. Yield 1Lteaspoon
teaspoon grated
grated gingerroot
gingerroot
cious to 44servings.
servings.
22tablespoons
tablespoons vegetable
vegetable oH oil
YIlq to Y2 cup
tor/z cupgreen
green beans,
beans, cutcutInto
into l-inch
f-inch pieces
pieces
pound mushrooms,
beef and
beef and bIlle patties
blue patties YI% pound
1I cupcup bean
mushrooms, sliced
bean sprouts
sprouts
slicedin "T" shapes
in,,T" shafies

22 pounds ground beef

pounds ground beef Y2
lzz tablespoon
tablespoon cornstarch
cornstarch in in Y2
/z cup
cup chicken
chicken or or beef
beef
1 teaspoon salt
1 teaspoon salt broth
broth
/r teaspoon
Y3 pepper
teaspoon pepper Marinate
Marinate beef beef and
and pork
pork in in combined
combined soy soy sauce,
sauce,
lz cup
Y2 dairy sour
cap dalry sour cream
cream -
vinegar, garlic, and
vinegar, garlic, and gingerroot
gingerroot 20 20 to
to 30
30 minutes.
minutes.
Ya cup
YI crumbled blue
cap crumbled blue cheese
cheese Heat
Heat oil
oil inin wok
wok oror skillet.
skillet. Stir-fry beans 22 to
Stir-fry beans to 33
Lightly mix
Lightly mix ground
ground beef, salt, and
beef, salt, and pepper;
pepper; minutes;
minutes; push push up up to
to sides.
sides. Stir-fry
Stir-fry mushrooms
mushrooms 2 to 2
place patties to
into 6 patties,
shape into
shape lz inch
patties, V2 inchthick.
thick. Place pattiei on on 33.minutes;
minutes; push push up up toto sides.
sides. Additional
Additional vegetable
vegetable
rack in broiler
rack in pan so
broiler pan so surface of meat
surface of to 44
meat isis 33 to oil
oil maymay be be needed.
needed. Stir-fry sprouts 1I to
Stir-fry sprouts to 22 minutes;
minutes;
inches from heat.
inches from heat. Broil to 88 minutes
Broil 66 to minutes on on each
each push
push up up toto sides.
sides. Stir-fry
Stir-fry beefbeef and pork
and pork 33 toto 44
side, depending
side, depending on degree of doneness
doneness desired. minutes,
minutes, until until weil
well done.
done. Return
desired. Return vegetables
vegetables to to
Meanwhile combine
Meanwhile combine sour sour cream
cream andand blueblue meat
meat in in center
center of of pan.
pan. AddAdd cornstarch
cornstarch mixture;
mixture;
cheese. About 22 minutes
cheese. About minutes before
before end
end ofof broiling heat
heat until sauce is
until sauce is thickened
thickened and and clear.
clear. Serve
Serve at
at
time, top
time, patty with
top each patty with about
about 1I V2
% tablespoons once
once with rice. rice. Yield
Yield 44 servings.
servings.

beef
beef tartare
 bobotee
bobotee

beef shreds with carrots

beef carrots and 2 teaspoons capers
capers
anchovy fillets
4 anchovy
green peppers (optional)
Few chives (optional)
Few
1I tablespoon
tablespoon vegetable oll oil horseradish (optional)
Fresh horseradish (optional)
slices gi-ngerroot
2 thin sllces gingerroot 41emon quarters
4lenon
1l c10ve Buy and grind steak as near to
steak as sprving time as
to serving
clove garlic, cut in half
haU
1 large green pepper, cut into thin strips possible; meat becomes dark in color if if left stand-
1
22 carrots, shredded ing. Add only pepper to meat. Shape meat
ing. meat into 4
1l onion,
onion, sliced
cakes; make
equal-size cakes;
equal-size depression in
make depression in center
center ofof
11 cup bean sprouts with spoon.
each with spoon. Place onion ring around depres-
1I pound cooked
cooked beef, thlnly
thinly s/iced
sliced sion; put
sion; egg yolk
put egg into center
yolk into of each.
center of Sprinkle
each. Sprinkle
4 water chesnuts, sliced few capers
few capers on on top of egg
top of egg yolk. Lay 1I curled
yolk. Lay curled an-
2 tablespoons fillet on
chovy fillet
chovy on top of each
top of yolk or
each yolk or present
present gar-
gar-
tablespoons soy sauce
1I tablespoon on side.
nishes on
nishes with few
side. Decorate with few chives or or fresh
tablespoon cornstarch in 2 tablespoons
tablespoons water
Y2 horseradish. with rye
Serve with
horseradish. Serve butter, or
and butter,
rye bread and
Vz cup
ctup chicken
chicken broth
Heat oil in frypan or wok; quickly brown brown ginger bread and
French bread
French and lem
lemon
on quarters. Yield 4
quarters. Yield
and servings.
and garlic. Remove and and discard ginger and garlic.
Stir-fry ·pepper
Stir-fry and car
pepper and rots 33 to
carrots to 44 minutes;
minutes;
rem ove and reserve.
remove bobotee
Add onion
Add to frypan; stir-fry
onion to frypan; 2
stir-fry 2 minutes.
minutes. 2 pounds ground beef
Reserve with pepper and mixture.
and carrot mixture. 22 thick slices white bread
sllces white
Stir-fry sprouts
Stir-fry I minute; reserve
sprouts 1 minute; with other
reserve with 1l cup milk
mllk
vegetables.
vegetables. 3 onions,
onions, chopped
chopped
Stir-fry beef
Stir-fry strips and
beef strips water chestnuts
and water until
chestnuts until Butter
heated.
heated. 33 tablespoons curry powder (or (or paste)
paste)
Return vegetables
vegetables to beef in frypan.
in frypan. Yz sugar
tablespoon sugar
Yz tablespoon
Combine
Combine soy soy sauce,
sauce, cornstarch mixture, and
cornstarch mixture, and Salt
Salt
broth;
broth; add
add toto beef-vegetable
beef-vegetable mixture. until
mixture. Heat until Juice of
Juice l lemon
of 11emon
sauce boils and
sauce boils and thickens
thickens andand ingredients
ingredients are
are 10 almonds, slivered
10 almonds, slivered
heated
heated through.
through. Serve
Serve on plate of
on plate of hot
hot rice.
rice. Yield 44 33 eggs
eggs
servings.
servings. r/t cup
Y4 strong beef
cu,p strong stock
beef stock
bay leaves
22 bay leaves
Y2
Vzcup chopped parsley
cap chopped
beef tartare Preheat oyen
Preheat oven to 350'F.
to 350°F.
1I pound
pound chuck,
chuck, round
round sirloin,
sirloin, or
or tenderloin
tenderloin steak
steak Grind meat
Grind fairly coarsely.
meat fairly coarsely.
Freshly
Freshly ground
ground black
black pepper
pepper Soak bread in
Soak bread in some
some of milk. Squeeze
of milk. until dry;
Squeeze until dry;
44 large
large raw
raw onion
onion rings
rings retain milk.
retain milk.
44 raw
raw egg yolks
egg yolks Fry onions
Fry onions in in butter. Add curry
butter. Add curry powder; fry 1I
powder; fry

47
47
BEEF.• GROUND
BEEF GNOUND BEEF
BEAF

minute. Add meat,

minute. Add meat, sugar, salt, lemon
sugar, salt, juice, and
lemon juice, and 1I green
grccn pepper,
peppcrr chopped
chopped
almonds.
almonds. 1I pound
pound ground
ground beef
beef
Baat eggs;
Beat eggs; add half to
add half to meat
meat mixture.
mixture. Whisk
Whisk 33 tablespoons
trblespoons fat frt
other half into
other half milk. Thoroughly
into milk. Thoroughly mix mix bread into
bread into (l-pound) cans
22 (l-pound) csns (4
(4 cups)
cups) tomatoes
tomstoes
meat mixture; add
m@t mixture; add stock. Put meat
stock. Put into
mixture into
meat mixture 1I toto 22 tablespoons
teblocpoons chili powder
chlll powder
buttered ovenproof
buttered ovenproof dish;
dish;.smooth
smooth top. top. Pour
Pour egg-
egg- Y2 teaspoons
11Y2 terspoons saltsdt
and.mllk mixture
and-milk mixture over;
over; add
add bay
bay leaves. Cook in
leaves. Cook in 33 whole
whole cloves
cloves
oyen
oyen 30 minutes or
S0rninutes until set.
or until set. Remove
Remove fromfrom oyen.
oven. 11 bay
bay leaf
leaf
Decorate with chopped
top with
Dccorste top parsley. Serve
chopped parsley. with
Serve with Dash
Dash of paprlkr
of paprika
plain boiled
. plain boiled rice
rice and
and chutney.
chutney. Yield
Yield 88 servings.
servings. Drsh of
Dash of cayenne
crycnne pepper
pepper
Yt cup
Y<I ctrg dry
dry sherry
shcrry
Soak dry chili beans overnight. Cook in boiling,
_Soak dry chili beans overnight. Cook in boiling,
chili bdgur
chi|i bulgur salted
salted water
water until
until tender;
tender; drain.
drain.
1l medium-size
ncdhmdzeonion onlon Brown onion,
Brown onion, green pepper, and
green pepper, and meat
meat in
in hot
hot
gran pepper
Yt green
Y2 (optlonel)
Fpper (optiona!) fat. Add
fat. Add tomatoes,
tomatoes, seasonings,
seasonings, and and dry
dry sherry.
sherry.
1I pound
ponndground
ground beef
bcef Simmer
Sim mer 22 hours;
hours; add water ifif necessary.
add water necessary. Add
Add
22tceqiooilErlt
teaspoons salt beans; heat heat thoroughly.
thoroughly. Yield
Yield 66 servings.
servings.
3/r cup
3;" uncoolcd bulgur
cup uncooked bulgur
3Y2 cooled or canned
cupr cooked
3trzr cups clnned tomatoes chili
chili con
con carne
carne
1I tablespoon
trblcrpoon chili
chlll powder
Chop onion.
Chop pepper.
Crumblc
Crumb ground beef
le ground in heated
beef in frypan. Add
heated frypan. Add
onion, pepper, salt,
onion, pepper, salt, and bulgur. Cook
and bulgur. Cook andand stir
over medium
over medium heat until meat
heat until is browned.
meat is browned. Drain
off fat.
off fat. Add
Add tomatoes
tomatoes and chili powder.
and chili powder. Coyer;
Cover;
boil gently 20 to 25 minutes, until bulgur is
?.0to25 is tender.
Yield 6 servings.

cHn con carne

chili
2 trbhrpoonr oll
vegetrble oil
tablespoons vegetable
Y2 eup thlnly
Vz cup Ihlnly sllced onlon
onion
cup dlced gten
Y2 cup
Yr green pepper
pepper
c10ve grrllc,
1l,cbve garllc, cruchcd
crushed
~ pound ground bcef
1'l beef
3;" cup bolllngwrter
% boiling waler
can (about
1I crn (about 20 ounces) pcelcd
peeled tomrtoes
tomatoes
I1 to 10 22 trbhryoonc chili powder
tablespoons chlll (accordlng to
powder (according
trstc)
tasle)
leaspoon prprlka
1/8 tcrrpoon
Vr paprika
S.lt
Salt
22 cuprcenncd
cups canned kldney
kidney beans
beans
Heat oil in kettle. Cook
in kettle. onion, pepper,
Cook onibn, pepper, and
garlic
garlic about l0 10 minutes. Add meat. Increase heat;
stir until meat has browned.
stir Add water, tomatoes,
browned. Add
chili powder,
chili powder, paprika, and a
paprika, and a little
!iule salt.
salt. Cover;
Coyer;
cook over low heat heat about 45 minutes. Add Add beans;
beans;
cook 30 30 minutes. Adjust seasonihg
seasoning to taste'before
tastebefore
serving.
serving.
Eat with
Eat with dry
dry salted crackers
crackers or
or with rice. Yield
Yield 4
to 55 servings.
to servings.

chili
chili elegante
elegante
lYz'ctparcd
1 Y2 cups red chllt
chili bcans
beans or
11 No. can (2Vz
No. 22 can (2Y2 cups) kidney beans
capsl kidney beans
l1 lerjo
large odon,
onion, sllced
sliced
48
48
cranberry meatballs
cranberry nleatballs
l1pound
pound lean
lean ground
ground meat
meat
11(16-ounce)
(16-ounce) can
can whole
whole cranberries
cranberries
I1bottle
boUle tangy
tangy catsuP
catsup
11tablespoon
tablespoon brown sugar
brown sugar
Few drops
Few drops lemon
lemon juice
juice
Prepare meatballs
Prepare meatballs asas in recipe for
in recipe for Barbecued
Barbecued
Meatballs, (see
Meatballs, (see Index).
Index) .
Mix together
Mix together cranberries,
cranberries, catsup,
catsup, sugar,
sugar, and
and
lemon juice.
lemon juice. Combine
Combine withwith meatballs;
meatballs; place
place in
Iightly greased
lightly greased casserole.
casserole. Bake
Bake uncovered
uncovered at 350oF
350°F
about I1 hour.
about hour.
Serve with
Serve with boiled
boiled sweet potatoes or
sweet potatoes or cooked
cooked
brown rice.
brown rice. Yield
Yield 44 servings.
servings.

croquettes
croquettes
I1 pound
pound cooked
cooked potttoes
potatoes
l1 small
small onion
onlon
22 to
to 33 cups
cups cooked
cooked ground beef
beef
1 tablespoon
tablespoon chutney danish meal patties
meot pallies
1 chutney
1 tablespoon
1 tablespoon chopped herbs
chopped herbs
Yz teaspoon
/z teaspoon salt salt
Ys teaspoon
Vr teaspoon white pepper
whlte pepper
blend well. Stir
blend weil. Stir inin flour,
flour, soda, and season-
egg, and
soda, egg, season-
Tomato ings.
ings. Chili! hour.
Chill I hour.
Tomato pureepuree (optional)
(optlonal)
22 10
to 3
3 tablespoons
tablespoons flour flour Shape
Shape into six 44 xx 22 xx !-inch-thick
into six l-inch-thick oval pat'
oval pat-
22 eggs, ties;
ties; dredge with additional
with additional flour.
flour.
eggs, beaten
beaten
Dry white crumbs
Drywhitecrumbs Heat
Heat ail in aa large
oil in skillet. Add
large skillet. patties. Cook
Add patties. Cook
Fat
Fat for
for deep
deep frying
frying over moderate
over moderate heat until browned
heat until browned and and cooked
cooked
A through;
through; turn
turn once. Drain weil
once. Drain well on paper toweling;
on paper toweling;
bunch
A bunch of of parsley
parsley
Boil
Boil and
and mash
mash potatoes
potatoes.. keep
keep warm.
warm. At
At the
the same
same time
time cook
cook well-washed
well-washed
Finely potatoes
potatoes inin boiling,
boiling, salted
salted water until tender,
water until tender' 15l5 to
to
Finely chop
chop anion.
onion.
Mix 20
20 minutes.
minutes. Drain potatoes; rem
Drain potatoes; remove skins or
ove skins not,
or not,
Mix potatoes
potatoes and and anion
onion withwith meat,
meat, chutney,
chutney,
as
herbs, if as you
you prefeT.
prefer.
herbs, and seasoning. Add a little tomato puree
and seasoning. Add a !ittle tomato puree if
mixture is too dry. Put
Put mixture
mixture on
on floured
floured board.
board. Arrange patties and
Arrange patties potatoes on
and potatoes on heated
heated serving
serving
mixture is too dry.
Make platter.
platter. Pour
Pour melted
melted butter
butter over potatoes;sprinkle
over potatoes; sprinkle
Make into
into long
long roll;
roll; eut
cut into
into sections
sections about
about 1I inch
inch
thick with chives.
with chives. Serve with sour
Serve with cream, ifif desired.
sour cream, desired.
thick and 3 inches long. Roll in seasoned flour.
and 3 inches long. Roll in seasoned flour.
Yield 6 servings.
Brush
Brush ailall over
over with
with eggs;
eggs; roll
roll inin bread
bread crumbs.
crumbs. Yield 6 servings.
Deep-fry
Deep-fry in in smokiqg-hot
smoki4g-hot fat fat until
until weil
well browned;
browned;
drain.
drain. Serve
Serve withwith parsley
parsley fried
fried inin deep
deep fat
fat aa few
few
seconds
seconds and pass a well-flavored sauce. Yield
and pass a well-flavored sauce. Yield 44 dumpling
dumpling steak
steak
servings.
servings. 22 pounds
pounds ground
ground beefsteak
beefsteak
33 large
large onions,
onlons, chopped
chopped fine
flne
55tomatoes,
tomatoes, skinned,
skinned,seeded,
seeded, andandchopped
chopped
danish -meat
danish meat patties
patties 11teaspoon
teaspoon saltsalt
1I pound
pound lean
lean ground
ground beef
beef Y4lzrteaspoon
teaspoon black
black pepper
pepper
1l medium
medium onion,
onlon, coarsely
coarsely chQpped
chqpPed Paprika
Paprika to totaste
taste
22tablespoons all-purpose f10ur
tablespoons all-purpose flour 1Itablespoon
tablespoon butter
butter
V.Vacup
cupclub
clubsoda
soda Tomato
Tomato quarters
quarters for
forgarnish
garnish
1I egg, beaten
egg, beaten Parsley for
Parsley forgarnish
garnish
teaspoonsalt
1I teaspoon salt Onion
Onionringsringsforforgarnish
garnish
V2/z teaspoon
teaspoon freshly
freshly ground
ground pepper
pepper Mix
Mixmeat
meatwith withanions
onions an,:!
andtomatoes.
tomatoes.AddAddsalt,
salt,
22tablespoons
tablespoons vegetableoil
vegetable oil pepper,and
pepper, paprika.ForIn
andpaprika. Forminto intolarge,
large, round
round
22pounds
pounds sm a" new
small newpotatoes
potatoes dumpling;
dumpling; set setininwell-greased
well-greasedcasserole. Dottop
casserole. Dot top
22tabJespoons melted
tablespoons melted butter
butter with specks
with specks ofbutter.
of butter.Bake
Bake ititat
at400°F
400oF 1I hour.
hour.
~ tablespoons chopped chives
I Combine
tablespoons chopped chives Decorate
Decoratefinished dumplingwith
finisheddumpling withtomato,
tomato,
Combineground
groundbeenbeenand
andonion
onionininlarge
largebowl;
bowl; parsley,
parsley,and andonion.
onion.Yield
Yield66toto88servings.
servings.

49
49
 Mixcheese
Mix.cheeseand
andmilk,
milk,pour
pourover
overcauJiflower.
cauliflower.
Bakeatat350
8ake oF 45
350'F minutestato1I hour.
45minutes hour.Last
Last55
minutesof
minutes ofbaking,
baking,place
placetomatoes
tomatoesonontop
topofofmeat
meat
[oaf.
loaf.Yield
Yield44servings.
servings.

gingersnap
gingersnap meatballs
meatballs
Goes
GoesweB wellwith
withnoodles.
noodles.
11pound
pound lean
leanground
ground beefbeef
t/ncup
l/4 cup bread
breadcrumbs
crumbs
11medium
mediumonion,
onion, minced
minced finefine
22leaspoons
teaspoonssalt salt
Y4% leaspoon
teaspoon blackblack pepper
pepper
66 leaspoons
teaspoons lemon juice
lemonJuice
22 tablespoons
tablespoons water water
44 tablespoons
tablespoons margarine
margarine or or shortening
shortening
2Y2
2/z cups
cups beef
beef broth
broth
YlVzcup
cap brown
brown sugarsugar
t/ecup
l/4 cu'p gingersnap
gingersnap crumbscrumbs
Mix
Mix meat,
meat, bread
bread crumbs,
crumbs, anion,
onion, salt,
salt, pepper,
pepper, 33
teaspoons lemon
teaspoons juice, and
lemon juice, and water
water inin bowl.
bowl. MixMix
well; form
weil; form into
into I-inch
l-inch balls.
balls.
Real
Heat shorlening
shortening in in medium
medium skillel;
skillet; brown
brown meal-
meat-
balls.
balls. Remove
Remove balls balls from
from pan.
pan.
Add
Add beef
beef broth
broth and and 33 teaspoons
teaspoons Jemon
lemon juice
juice to
to
pan
pan drippings.
drippings. Bring
Bring to to boil;
boil; add
add brown
brown sugar
sugar and
and
gingersnap
gingersnap crumbs.
crumbs. Add Add meatballs
meatballs to to sauce;
sauce; cook,
cook,
covered, 10
covered, l0 minutes.
minutes. SlifStir once;
once; allow
allow tato simmer
simmer
uncovered minutes. Tasle
uncovered 55 minutes. Taste sauce
sauce for
for seasoning.
seasoning.
Yield 4 LO 6 servings.
Yield4to6servings.

hamburger parmesan
Y2 pounds ground rou
11/z roundnd beef
beef
Yl teaspoon salt
lzz teaspoon salt
1/8 teaspoon pepper
Vo teaspoon pepper
lI4
Ve cup
cup unsifted
unsifted f10ur
flour
22 eggs,
eggs, bealen
beaten
dumpling steak
dumpling
ll cup fine, dry,
dry, bread
bread crumbs
crumbs
33 tablespoons
tablespoons fat or oil
german meat loaf
german Joaf fat or oil
Il pound
pound ground
ground beef
beef gingersnap
gingersnap meatba/ls
meatballs
1legg
egg
lzr cup milk
Y4 cup milk
Yt
Y3 cup
cru'p dry
dry bread
bread crumbs.
crumbs·
Yl cup
Yz cup chopped
chopped onion
onion
/z
Yl teaspoon
teaspoon salt
salt
1l teaspoon
teaspoon Worcestershire
Worcestershire sauce
sauce
/rY4 teaspoonpepper
teaspoon pepper
Il small he ad cauliflower
small head cauliflower
1l cup grated
cup grated sharp
sharp cheddar
cheddar cheese
cheese
Il cup evaporated milk
cup evaporated milk
33 tomatoes,
tomatoes, halved
halved
Mix
Mix beef, egg, milk,
beef, egg, crumbs, onion,
milk, crumbs, anion, and
and
seasonings to
seasonings to make meat loaf.
make meat loaf. Mold
Mold into
into ring
ring in
in 2-
2-
quart-round
quart-round baking
baking dish.
dish.
Parboil
Parboilcauliflower
cauliflower 55minutes.
minutes. Place
Place in
in center
center of
of
meatloaf.
meat loaf.
50
50
 GROUNDBEEF.
GROUND BEEF • BEEF
BEEF

66slices
slicesmozzarella
mozzarellacheese
cheese l 1small bayleaf
smallbay leaf
1 (4-ounce)can
1(&ounce) canmushroom
mushroompieces,pieces,drained
drained 1 (No.2)2)can
1(No. tomaloes(2/z
cantomatoes (2 Yl cups)
cups)
1 (15-ounce) can spaghetti
I (lS-ounce) can sPaghetti sauce
sauce /rY4 teaspoon
teaspoonchili
chiliPowder
powder
33tablespoons
tablespoonsgratedgratedParmessn
Parmesancheese
cheese 1% teaspoonsalt
1Y2 teaspoon salt
Preheatover
Preheat overtoto400oF.
400°F. /r1/4 teaspoon
teaspoonblack
blackPePPer
pepper
Gentlymix
Gently mix beef
beefwith
with salt
salt and
and pepper.
pepper. Shape
Shape in-
in- Cook rice.
Cook rice.
to
to 6 6 patties
patties about
about V2
Vz inch
inch thick.
thick. Coat
Coat each
each patty
patty Place oi[ in
Place oil heavy skillet;
in heavy saute garlic'
skillet; sautd garlic. Sautd
Sauté
withhour;
with flour; dip
dip into
intoeggs.
eggs. Coat
Coatwith
with bread
bread crumbs.
crumbs. pepper
pepper and onion until
and onion Push to
soft. Push
unli[ soft. side of
one side
to one of
Brown in fat. Arrange in single layer in baking
Brown in fat. Arrange in single layer in baking p*l meat. Add
brown meat.
pan; Uro*n rest of
Add rest ingredients. Cover,
of ingredients. Cover,
pan, about 13 x 9 x 2 inches.
pan, about 13 x 9 x 2 inches. Top
Top each
each patty
patty simmergentlY
simmer gent[y 3030minutes.
minutes.
with slice
with slice of
of mozzarella
mozzarella cheese.
cheese. Place
Place mushroom
mushroom Add rice; itir.
Add r-ice; Simmer 20
stir. Simmer 20 minutes. Yield 44 to
minutes. Yield to 66
pieces on
pieces on top
top ofof cheese-covered
cheese-covered patties.
patlies. Top
Top with
with servlngs.
servlngs.
spaghetti
ipaghetti sauce. Sprinkle with Parmesan
sauce. Sprinkle with Parmesan cheese.
cheese.
- Bake 25
gike 25 minutes
minutes or or until
unlil sauce
sauce isis bubbly
bubbly andand
cheese isis melted.
cheese melted. Yield
Yield 66 servings.
servings. meatballs kiinigsberg-stYle
meatballs konigsberg-style
meatballs
meatballs
t1 hard
hard roll
hawaiian sweet'and-sour
hawaiian sweet-and-sour % cup water
3f4 cup water
meatballs
meatballs 11 pound lean ground beef
pound lean
I1 strip bacon, diced
bacon,
beef
1Yz pounds
pounds ground
ground beefbeef
1/z anchovy fillets'
4 anchovy fillets, diced
2 eggs
2 eggs l small onion, chopped
small onion,
44 tablespoons cornslarch
lablespoons cornstarch
1 egg
1 onion, minced
l onion, minced /z
'12 teaspoon salt
1/4 leaspoon pepper
/r teaspoon
Y4 teaspoon
PePPer
leaspoon nulmeg
/r leaspoon
1/4 teaspoon white pepper
PePPer
/r nutmeg
lleaspoon
1 teaspoon salt
salt broth
Y4
/r teaspoon
teaspoon garlic
garlic powder
powder or or minced
minced garlic water
6 cups waler
22 tablespoons
tablespoons salad
salad oil
oil Y2
% teaspoon saltsalt
11/r
Y4 cups
cups pineapple
pineapple juice leaf
11 bay leaf
iuice
11 lablespoon
tablespoon soy soy sauce
sauce 1l sntall onion, peeled,
snlall onion, halved
Peeled, halved
33 tablespoons
tablespoons vinegar
vinegar 66 peppercorns
/r cup
'1J cup water
water gravy
gravy
Y2
Vz cup
cap brown
brown sugar
sugar butter or or margarine
margarine
1llzr
Y2 lablespoons
tablespoons butter
22 cups
cups fresh pineapple
fresh pineapple and and papaya
papaya chunks
chunks flour
11% Y2 lablespoons
tablespoons flour
22 green
green peppers,
peppers' eut
cut bile-size
bite-size drained
11 tablespoon
tablespoon capers,capers' drained
Blend
Blend together
together bezf. eggs, JI teaspoon
becf, eggs. teaspoon corn-
corn- Juice
Juice of of Y2/z lemon
lemon
starch, onion,
starch, onion, pepper,
pepper, nutmeg,
nutmeg' salt,
salt, and
and garlic.
garlic. mustard
Yz
/z leaspoon
teaspoon prepared
PrePared muslard
Form
Form into
into Jl-inch
-inch balls.
balls. yolk
1l egg
egg yo[k
Heat
Heat oil skillet;
oil in
in skillet; brown
brown mealballs
meatballs ononail
all sides.
sides' Y4/r leaspoon
teaspoon salt salt
In
In large
large saucepan
saucepan add add remaining
remaining cornstarch,
cornstarch, /a teaspoon
1/4 teaspoon white white pepper
PePPer
soysoy sauce,
sauce, vinegar,
vinegar, waler,
water, andand brown
brown sugar
sugar 10 to l0 minutes.
minutes. Squeeze
pineapple juice. Cook unlil thickened; stir con-
roll inin water
Soali roll
Soak about JO
water about Squeeze
pineapple juice. Cook until thickened; stir con-
dry; place
dry; mixing bowl
place inin mixing groundbeef.
with ground
bowl with beef'AddAdd
itantly. Add
stantly. Add meatballs,
meatballs,fruit,fruit, and
and peppers.
peppers. Cook
Cook 55 salt and
onion,egg, salt and pep- pep-
baton,anchovy
bacon, fillets, onion,
anchovy fillets, egg,
minuies or until fruit is well heated. Yield 44toto66
minutes or until fruit is weil heated. Yield
per;mix
per; thoroughlY.
mixthoroughly.
servings.
servings.
' Prepare
Prepare broth broth by byboiling waterseasoned
boilingwater seasonedwithwith
salt,
salt,bay onion, and
leaf,anion,
bayleaf, peppercorns.
andpeppercorns.
Sirapl meat
Shape mixtureinto
meatmixture intoballs
ballsabout inchesinin
about22inches
jarrtbolaya
jambolaya Add to boiling broth;
diameier. Add to boiling broth; simmer over
diameter. simmer over[owlow
3/43/ecup heat20
heat minutes.Remove
20minutes. meatballswith
Removemeatballs withs[otted
slotted
cupuncooked
uncookedlong-grained
long'grained riee
rice
33tablespoons oil spoon.
spoon.Set aside;keep
Setaside; warm.Slrain
keepwarm. Strainbroth through
broththrough
tablespoons oil
11c10ve sieve.
sieve.Reserve broth; keeP
Reservebroth; keep warm. warm.
clovegarlic,
garlic,diced
diced
stirinin
22green Toprepare
preparegravy,gravy,heat heatbutter frypan;stir
butterininfrypan;
greenpeppers,
peppers'chopped
chopPed To
11cup flour.-Cook minutes,slirring
Cook 3 3minutes, Slowly
constantly.Slowly
stirringconstanlly.
cupchopped
choppedonion
onion flOUf.
lemon
11pound blendinin2 2cups
blend broth.Add
reservedbroth.
cupsreserved Addcapers,
capers,lemon
poundground
groundbeefbeef
'14/rteaspoon juice,and
juice, mustard;simmer
andmustard; minutes.
simmer5 5minutes.
teaspoonpaprika
paPrika "Remove with
1/2 teaspoon Worcestershire R.rnou.a asmall amountofofsauce
smallamount saucetotoblend
blendwith
/z teaspoon Worcestershiresauce sauce
yolk into sauce' Season
tablespoonchopped
1 Itablespoon choPPedparsley egg yolk.Stir
eggyolk. Stiregg
eggyolk back backinto sauce. Season
ParsleY
5151
_ _ --52- _ _ _ _ _ _ _ _ _ _ - - - - - - - - - - - - - mealballs
mea t ba I ls k k"Onigsberg-slyle-
ti ni gsber g-s t y le
 withsalt
with saltand
andpepper.
pepper.
Place reseived
Place reserved meatballs into gravy;
meatballs into reheat ifif
gravy; reheat
necessary. Serve on a preheated
necessary. Serve on a preheated platter.
platter. Yield
Yield 44
servings.
servings.

meat loaf
meat Joaf
1 Y2 pounds
11zz
poundsground
ground beefbeef
3 slices soft
3 sliies soft white
white bread,
bread, torn lnto
torn intovery
very small
small
pieces
pieces
l1cup
cup tomatoJulce
tomato julce or or milk
milk
Y2 cup finely chopped
Yz cup flnely choPPed onlon onlon
22 tablespoons
lablespoons choPPed
chopped ParsleY
parsley
I1egg,
egg, beaten
beaten
11teaspoon
teaspoon saltsaIt
114 teaspoon pepper
/r teaspoon pepper
Mix ingredients
Mix ingredients thoroughly.
thoroughly. Press into 99 x
Press into x 55 xx
3-inch loaf pan or shape into
3-inch loaf pan or shape into loaf. loaf.
Bake uncovered at
Bake uncovered at 350'F about l%
350°F about 1 V2 hours'
hours.
Remove
Remove from
from oyen;
oven; drain
drain off
off excess
excess fat.
fat. Yield 6
servings.
servings.

meat-potato
meat-potato cakes
1l small onion, chopped
small onion, chopped
2Y2
2/z cups cut-up, canned
cups cut-up, canned chopped
chopped meat or canned
luncheon
luncheon meat
meat
22 cups
cups cold
cold mashed
mashed polatoes
Potatoes
1I egg
egg
Mix
MIix ail ingredients. Shape
all Ingredients. into 12
Shape into 12 patties.
Brown
Brown on on both
both sides
sides inin greased frypan over
greased frypan hamburgers
pizza hamburgers
medium
medium heat.
heat. Yield
Yield 66 servings,
servings, 22 patties
patties each.
each.
11 teaspoon oregano
teaspoon oregano
1l small
smail can purde
tomato purée
can tomalo
nl0ck
mock stroganoff
stroganoff Salt
Salt
pepper
Black pepper
Black
1I pound
pound ground
ground beef
beef 8t thin
thin slices Bel Paese
ilices Bel cheese (or
Paese cheese (or mozzarella)
mozzarella)
Y4
le ctrp chopped onion
cup chopped onion 44 tomatoes
tomatoes
1l crushed
crushed garlic
garlic clove
clove 44 hamburger
hamburger buns, toasted
sPlit, toasted
buns, split,
11can
can condensed
condensed cream
cream of
of mushroom
mushroom soup
soup Mix meat,
Mix grated cheese,
meat, grated onion, olives,
cheese, onion, olives,
1/3 cup milk with
/r cup milk oregano, and
oregano, tomato purée
and tomato together. Season
purde together. Season with
22tablespoons
tablespoons sherry
sherrY saliand
salt and black pepper. Shape into 8 patties.
black pepper. Shape into 8 patties. Broil Broil
Y2Vzcup
cupsour
sour cream
cream grid or
ongrid
on or under (mediumheat)
broiler (medium
under broiler about JO
heat) about l0
SaIt
Salt minltes. Turn;
minutes. place slice
Turn; place slice of of cheese
cheeseand half
and half
Cooked
Cooked noodles
noodles ororriee
rice tomatoon
tomato oneach. Cookaafew
each.Cook fewminutes, untilcheese
minutes, until cheese
Chopped
Chopped parsley
parsleY melts andhamburgers are cooked.
hamburgers are cooked.
meltsand
Lightly brown meat
tigirtly-brown meat ininskillet
skillet with
withonion
onion and
and Serve onhamburger buns.Yield
hamburgerbuns. Yield88servings.
servings.
Serveon
garlic, stirring. Add soup
garlii, stirring. Add soup and
andmilk;
milk; heat
heatweIl,
well,stir-
stir-
ring.
iing. Reduce
Reduceheat;
heat;stir
stirininsherry,
sherry,then
thensour
sourcream.
cream'
Season
Seasontototaste.
Serve
taste. stuffed chilies
stuffed chilies
Serveover noodles;garnish
overnoodles; garnishwith
withparsley.
parsley'Yield
Yield
44toto66servings.
servings. 22medium onions,chopped
mediumonions, choPPed
1Iclove garlic,crushed
clovegarlic, crushed
22tablespoons
tablespoonsoiloil
pizza
pnza hamburgers
hamburgers Y2/rpound groundbeef
poundground beef
11/z
Y2 pounds
poundsground
groundbeef
beef Y2%pound groundpork
poundground Pork
1;4Yacup
capgrated
gratedParmesan
Parmesancheese
cheese 1 lcup tomatoes
freshtomatoes
choppedfresh
cupchopped
114Yrcup
capfinely
finelychopped
choppedonion
onlon 1 1teaspoon salt
teaspoonsalt
Y4Vacup chopped stuffed
ctpchopPed stuffedolives
olives Y2/zteaspoon
teaspoonpepper
PePPer

5353
 BEEF.
BEEF GROUNDBEEF
• GROUND BEEF

tablespoonssllced
4 4tablespoons almonds
slicedalmonds Stuffpeppers.
Stuff peppers.Stand
Standupupininbaking
bakingpan.
pan.Bake,
Bake,
tablespoonsraisins
4 4tablespoons raisins uncovered,inin350°F
uncovered, 350"Foyen
oven2525minutes
minutesororuntil
untilhot.
hot.
wholecanned
8 Ewhole cannedchilies
chilies Sprinkle withmore
Sprinklewith yield6 6servings.
morecheese.
cheese.Yield servings.
/z cup
V2 cup fJour flour
4 eggs
4eggs
, onOllfor forfrylng
frying sweet-and-sour
sw€€t-ond-sour beef
beef
Sautd onions andgarlic
.-Sauté onions and
garlicinin22tablespoons
tablespoons oil oilun-
un- 1Itablespoon
tablespoonshortening
shortening
tiltil onion
onionisistransparent.
transparent.Add Addground
grounhmeats;
meats;stirstir 22pounds
poundscubed
cubedlean
leanstewing
stewingbeef
beef
untilmeat
until meat isiscrumbly.
crumbly. Add Addchopped
choppedtomatoes,
tomatoes, V2/tteaspoon
teaspoonsalt
salt
seasonings, almonds,
seasonings, almonds,and raisins;simmer.
andraisins; simmer. 22cups
cupscanned
cannedtomatoes
tomatoes
Remove chili seeds; leave
Remove chili seeds; leave skins skinswhole.
whole.StuffStuff V3Vtcup
cupbrown
brownsugarsugar
with meat
with filling;roll
megt filling; roll weIl
well ininflour.
flour.Dip
Dipininfollow-
follow- V3/r cup
cupvinegar
vinegar
ing"egg
ing batter:Beat
egg patter: Beategg untilstiff;
whites until
eggwhites stiff; beat
beategg
egg V2Vzcup
capfinely
finelychopped
chopped onion
yolks. onion
Combine
yolks. Combine egg yolks with
eggyolks with egg whites.
eggwhites. V2Vzbayleaf
bay leaf
. Fry chilies
Fry chilies inin deep fat atat 375
deep fat 3759F until golden
oF until golden 1I green
green pepper,
pepper, cut cut into
into thin
thinstrips
strips
brown. Remove;
brown. Remove; draindrain on paper toweling.
on paper iieta 8g
toweling. Yield Melt shortening
Melt shortening in large skiliet;
in large
servings.
skillbu brown
brown beef
beefon on
servings. all sides.
ail sides. AddAdd salt,
salt, tomatoes,
tomatoes, brown sugar,
brown sugar,
vinegar,
vinegar, anion,
onion, and and baybay leaf.
leaf. Coyer
Cover skillet;
skillet; lower
lowei
stuffed pep
stuffed peppers
pers heat. Let sim
heat. Let simmer about 22 hours,
mer about hours, until
until beef
6eef isis
medlum green
66 medium grcen peppers
peppers
tender.
tender. Add
Add pepper strips ta
pepper strips to beef; cook JO
beef; cook l0 minutes
minutes
to
to blend
blend aIl
all flavors.
flavors. Serve
Serve with
with hot
hot rice or noodles.
rice or noodles.
Salt
Salt Yield6to8servings.
Yield 6 ta 8 servings.
1I pound
pound ground
ground beef
beef
/r cup
I!J cup chopped onion
chopped onion
1I tablespoon fat
tablespoon fat sweet-and-sour chinese
chinese
2 cups stewed tomatoes or
2 cups stewed tomatoes or 1I (l-pound)
(l-pound) cancan
3/n eapcooked
3.I.t cup rice
cooked rice meatballs
tablespoons Worcestershire
22 tablespoons Worcestershire sauce 1I pound extra-Iean
extra-lean ground beef beef
Pepper
Pepper 3.I.t
% teaspoon salt salt
1l cup
cup shredded
shredded sharp
sharp American
American cheese V2
/z teaspoon
leaspoon pepper
Cut off
Cut tops of
off tops of peppers;
peppers; remove seeds and
rem ove seeds /r teaspoon
V2 teaspoongrated
grated fresh
fresh gingerroot
gingerroot
membranes.
membranes. Precook Precook in in boiling salted water
boiling salted water 5 2 tablespoons
tablespoons vegetable
vegetable oH oil -
minutes;
minutes; drain. Sprinkle insides with salt.
drain. Sprinkle 1I green
green pepper,
pepper, cut
eut Into Y4-inch cubes
into /l-inch cubes
Brown
Brown meat
meat and onion in
and onion in hot
hot fat.
fat. Add
Add toma- 1 onion,
onlon, chopped
chopped
toes, rice,
to€s, rice, Worcestershire
Worcestershire sauce, salt, and pepper.pepper. 1I carrot, grated
Cover;
Coyer; simmer 'rice is
until lice
simmer until is tender,
tender, a-bout
about 55 tablespoons vinegar
2 tablespoons vinegar
minutes.
minutes. Add Add cheese.
cheese. 22 tablespoons
tablespoons brownbrown sugar
sugar
swee t-a nd-sour cchinese
sweet-and-sour meatba/{s
hinese mea t ba I ls
I1 teaspoon
teaspoonsoysauce
soy sauce
I1 teaspoon
teaspoon dry dry sherry
sherry
I1 tablespoon
tabJespoon cornstarch
cornstarch stirred into V2 cup
stirred intoVz cup cold
co Id
chicken or
chicken or beef
beef broth
broth
Blend together
Blend together ground
ground beef,
beef, salt,
salt, pepper,
pepper, and
. and
ginger. Shape
ginger. Shape into
into l-inch
I-inch meatballs.
meatballs.
Heat oil
Heat oil in
in wok
wok or or skillet;
skillet; brown
brown meatballs
meatballs on
on
all
ail sidessides about
about 22 minutes.
minutes. Add Add remaining
remaining ingre_
ingre-
dients. Cook
dients. Cook overover moderate
moderate heat,heat, stirriig
stirring con-
con-
stantly, until
stantly, untiJ mixture
mixture thickens.
thickens. Cook
Cook 55 minutes.
minutes.
Serveat
Serve atonce
oncewith rice. yield
with rice. Yield 44 servings.
servings.

tagJiatelle bolognese
tagliatelle boJognese
I1onion,
onion,chopped
cbopped
I1carrot,
carrot,diced
diced
I stalk celery, diced
1 stalk celery, diced
1/2green
Vz greenpepper
pepper
22tablespoons
tablespoonswater
water
I 1tablespoon
tabJespoondry
dryvermouth
vermouth
I 1pound
poundlean
leanground
groundbeef
beef
sweet-and-sour beef
 *.'
'qiP-
t'\.
qtt,' 1a

%"* - 'ih
ft;'njg""

tagliatelle bolognese
22(8-ounce)
(8-ounce)canscaostomato
tomatosauce
sauce Brown ground
Brown ground beef
beef inin same
same pan;
pan; add
add more
more ver_
ver-
I1clove
c10vegarlic,
garlic, minced
minced mouth ififnecessary
mouth necessary to to prevent
prevent sticking.
sticking. Drain
Drain beef.
beef.
I1baybayleaf
leaf Add vegetables,
Add vegetables, tomato
tomato sauce,
sauce, garlic,
garlic, bay
bay leaf,
leaf,
11cup beefbouillon
cupbeef bouillon bouillon, salt, and pepper. Gently
bouillon, salt, and pepper. Gently simmer, un- simmer, un-
/zV2teaspoon
teaspoonsalt
salt covered, 30
covered, 30minutes.
minutes.
7n teaspoonpepper
Y<I teaspoon pepper Meanwhile cook
Meanwhile cook pasta
pasta according
according to to package
package
3/a pound tagliatelle -_
3/.1 pound tagliatelleor otherpasta
orother pas ta directions. Do
directions. Do notnot overcook.
overcook. WhenWhen pastais
pasta is done
done
Va cupgrated
Y<I cup gratedParmesan
Parmesancheese
cheese toto taste,
taste, adjust
adjust seasonings
seasonings in in sauce.
sauce. Discard
Distard bav
bay
InInlarge
largefrypan sautéonion,
frypan sautd onion, carrot,
carrot, celery,
celery, and
and leaf.
leaf.
green
green pepper
pepper inin water
water and
and vermouth
vermouth until
until onion
onion Turn pasta
Turn pasta into
into hot
hot serving
serving dish;
dish; pour
pour cooked
cooked
turns
turnstranslucent.
translucent. Remove vegetableswith
Removevegetables withslotted
slotted meat sauce into center. Sprinkle
meat sauce into center. Sprinkle with parmesanwith Parmesan
spoon;
spoon;setsetaside.
aside. cheese.Yield
cheese. Yield44servings.
servings.

56
56
 ROASTS • BEEF
ROASTS. BEEF

tamalepie
tamale pie tomatoground
tomato beef
groundbeef
tablespoonshortening
11tablespoon shortening
/rY2pound
poundground
groundbeef
beef
I 1large onion,diced
largeonion, diced
/zY2pound
poundbulk
bulkpork
porkssusage
sausage
I tgreen
greenpepper,
pepper,diced
diced
I 1large
largeonion,
onion,sliced
sliced
poundsground
1 Y2 pounds
1% groundbeef
beef
l/e teaspoonminced
listeaspoon mincedgarlic
garlic
11carrot,
carrot,diced
diced
1(16-ounce)
(16-ounce)can
cantomatoes
tomatoeswith
withiuice
juice
1 I tcan
cantomato soup,undiluted
tomatosouP, undiluted
1 (t2-ounce) can whole-kernel corn, drained
I (l2-ounce) can whole'kernel corn, drained
1tablespoon
tablespoonchili
chili powder
I1teaspoon sai.
teaspoon salt
1 Powder teaspoon garlic
11leaspoon garlicsalt
salt
1 teaspoon salt
1 teaspoon salt
y4 teaspoon pepper /r1/4 teaspoon
teaspoon freshly ground blackpepper
freshly ground black pepper ,
% teaspoon PePPer shortening in
Heat shortening
Heaf medium skillet;
in medium saute onion
skillet; sautd onion
cornmeal pastry
cornmeal PastrY
and sreen
and -carroi. pepper
green pepper
-Sautduntil lightly browned. Add
until liehtly browned. Add beef
beef
I1cup
cup cornmeal
cornmeal and I
and carrot. Saute 1 minute. minute. Add
Add soup'
soup. Add
Add
2 medium
2 medium eggs
eggs seasonings; simmer about
seasonings; simmer about' 5 minutes to
5 minutes to blend
blend
1 cup milk
I cup milk flavors.
f1avors.
18 green
lE green olives,
olives, choPPed
chopped To make this
To make this a cOlnplete meal,
a complete add I1 'cup
meal, add cup
Olive slices
Olive slices for
for garnish
garnish cooked rice , or
cooked rice, or serve over cooked
serve over noodles or
cooked noodles or
Yield 44 to
spaghetti. Yield
spaghetti. to 66 servings.
Cook meats
Cook meaLs with
with onion and garlic
anion and garlic until
until
browned. Stir
seasonings.
in
Silnmer
tomatoes
10
with
browned. Stir in tomatoes with
minutes.
seasonings. Simmer l0 minutes.
juice,
Pour
Pour
corn,
corn, and
into greased
greased ROASTS
oblong baking
oblong baking dish.
dish.
Prepare cornmeal
cornmeai crust by mixing
crust by mixing cornmeal,
beef in red wine
Prepare (rump, sirloin tip' or
sirloin tip, or
eggs, milk, and chopped olives, Spread over hot to 4 pounds
.33 104 boneless beef
pounds boneless beef (rump,
eggs, milk, and chopped olives. Spread over
mixture. Decorate top with
with few
few olive
olive slices.
slices' Bake round)
mi*tur". Decorate top
at 350 oF 30 ta
to 35
35 minutes.
minutes. Serve
Serve tamale
tamale pie warm.
warm' salt
/u teaspoon salt
V2
at 350oF 30 pepper
Yield 4 ta 6 servings. ~ bhck pepper
ground black
/r teaspoon freshly ground
Yield4to6servings.

lomalo ground beef

tomato ground beef

*q&&u
 beef in red wine
beef in wine
Rub beef with
with salt;
salt; sprinkle
sprinkle with
with pepper.
murlnode
marinade Lub bee-f
Blend aH marinade ingredients.
pepper.
Pour
3 cups red wlne
Blend
-into all marinade ingredients. Four marinade
marinade
3 cups red wine
l1 cup
cup water
water
into glass
glass or or ceramic
ceramic bowl.
bowl. AddAdd beef; turn itit
beef; tum
severa!
several times,
times, so so that all sides are coaied with
that all sides are coated
Vz cup sliced onions
YI CUp sliced onions with
marinade. Cover;Cover; marinate
marinate in refrigerator
in refrigerat or 12 to 24
Va cup sllced carrots 12 to 24
1;" cup sllced carrots hours. Turn
Turn beefbeef occasionally.
occasionally.
I1 clove
c10ve garllc,
garlic, mlnced
minced Remove beef beef from
from marinade, drain. drain. pat
Pat dry
I1 bay Remove dry
leaf,
bay leaf, crumbled
crumbled with paper
paper towels.
towels. Strain; -marinade,
Strain; reserve marinade.
2 teaspoons chopped fresh parsley
with reservemarinade.
2 teaspoons chopped fresh parsley Heat oil
Heat oil in
in large
large Dutch
Dutch oven.
oven. Add
Add bacon; cook
l1teaspoon
teaspoon thyme
thyme until
until transparent.
transparent. Add Add beef;
beef; brown
bacon; cook
brown weil on ail
well on all
brahtng sides. Drain
Drain off offfat.
fat. pour
Pour warm
warm brandy
brandy civer meal.
braisingingredlents
Ingredients sides.
Ignite; wait
wait until
until flames
flames die
Over meat.
down. Add remaining
die down.
2 tablespoons vegetable oil
2 tablespoons vegetable oil Ignite; add remainint
braising ingredients;
ingredients; cover
cover pan.
pan. place
Place in preheated
2
2strlps
stripslean
leanbacon,
bacon,cubed
cubed ltrygg in preheated
l1ounce
ouncebrandy,
brandy,warmed
warmed
350°F oven.
350oF oven. During
During cooking,
cooking, occasionally pour
occasionally pour
I1veal sorne reserved
some reserved marinade
marinade over over beef.
beef. Cook meat 3
vealor beefknuckle
orbeef knuckle Cook meat 3
11tomato, hours.
hours.
tomato,peeled,
peeled,quartered
quartered
I 1tablespoon Meanwhile,prepare
Meanwhile, preparevegetables.
vegetables. Add onions and
tablespoonchopped freshprrsley
choppedfresh parstey Add onions and
I 1bay car rotstotoDutch
Dutchoven;oven;braise
braiseI1hour.
hour.
bayleaf
leaf carrots
3 3green When meat
When meat and and vegetables
vegetables areare tender, remove
greenonlons,
onions,chopped
cbopped -from tender, remove
I 1cup rrom oven; place
oven; placeon on preheated
preheatedplatter.
platter. Surround
beefboulllon
cupbeef bouillon Surround
/zY2teaspoon with onions
wlth onions and and carrots.
carrots. Garnish
Gamish with parsley.
teaspoonsalt
salt with parsley.
Keepfood
Keep foodwarm.
warm.
vegetablcs
vegetables Strainsauce
saucethrough
throughfinefinesieve.
sieve. Skim off fat, if
Strain Skim off fat, if
1010small
smallwhite
whiteonions,
onions,peeled
peeled necessary.
necessary.
E carrots, peeled,
8-carrots, peeled,shaped
shapedlike
likesmail
smallballs
balls Creamtogether
togetherflourflourandandbutter.
butter. Thicken pan
Cream Thicken pan
Parsley
Parsleyfor
forgarnlsh
garnish saucewithwithallailororpart
partofofthis.
this.Stir
Stir and heat ta boil-
sauce and heat to boil-
tablespoonsflour
2 2tablespoons flour ingingI 1tota2 2minutes.
minutes.Add AddMadeira
Madeira and cognac. Ad-
and cognac. Ad_
22 tablespoons
tablespoonsbutter
butter justseasonings
just seasonings
33 tablespoons
tablespoonsMcdeira
Madeira Spoonsome sornesauce
sauceover
overmeat;
meat; serve rest sepa-
Spoon serve rest sepa_
22tablespoons
tablespoonscognsc
cognac rately.Yield
Yield6 6servings.
servings.
rately.
58S8
 ROASTS • BEEF
ROASTS. BEEF

tablespoonmarJoram
/zY2 tablespoon
beef with
beef with sauerkraut
sauerkraut Pepper
Pepper
marjoram

2Y2 to
2Vr 103 poundsbrisket
3 pounds briskel of
ofbeef
beef Into
Into large pot put
large pot beef. large
put beef, on ion, pepper-
large onion, pepper-
33tablespoons
tablespoons bacon
bacon fat
fat corns, leaf, parsley
bay leaf,
corns, bay parsley stems, sprig of
stems, sprig of thyme,
thyme,
l1large
large onlon,
onion, peeled'
peeled, sllced
sliced water to
enough water
enough ta cover and a
meal, and
caver meat, a little
little salt.
salt.
22pounds
poundssauerkraut
sauerkraut bring to
Slowly bring
Slowly to boil, remove any
boil, remove scum that
any scum rises to
that rises to
cups boillng
22 cups boiling water
waler Put lid
surface. Put
surface. on pot;
lid on simmer I1hour.
pol; simmer hour.
Salt and
Salt and pepper
pepper and guarter
Peel and
Peel quarter carrots
carrots and turnips lengthwise.
and turnips lengthwise.
Few caraway
Few caraway seeds
seeds Remove large onion
and large
herbs and
Remove herbs from pot.
anion from pot.
Heat fat
Heat fat in
in pan.
pan. Add anion; sauti
Add onion; until lightly
sauté until lightly Add carrots. turnips,
Add carrots, celery, and
turnips. celery, small onions
and small anions
browned.
browned. Put
Put in
in meal;
meafi arrange
arrange sauerkraut
sauerkraut on
on top.
top. to pot,
to sim mer I1hour.
pot, simmer hour.
Add boiling
Add boiling water;
water; cover.
coyer. Simmer
Simmer over low heat2
over low heat 2 Make
Make dumplings: Sirt flour
dumplings: Sift Oour with pinch of
with pinch of salt.
saIt.
to 2 Y2 hours
to 2% hours oror until
until meat
meat is tender. Add
is tender. Add salt
saIt and
and Mix in
Mix in finely
finely shredded suet, herbs, and
shredded suet, herbs, and pepper.pepper.
pepper to taste
pepper to taste and and a few
few caraway
caraway seeds.
seeds. Serve
Serve Mix in water to
in water make light
ta make dough. Divide
light dough. Divide into
into
with boiled
with potatoes. Yield
boiled potatoes. Yield 66 servings.
servings. pieces about size of
pieces walnut, rolling
of small walnut, rolling between
between
hands. Drop
hands. dumplings into
Drop dumplings boiling liquid
into boiling liquid around
around
meat; cover
meat; pot. Cook
coyer pOl. Cook about l5
15 ta 20 minutes.
to 20 minutes.
boiled beef and carrots
boiled Serve on
Serve on large dish with
large dish with vegetables
vegetables andand
33 toto 44 pounds
pounds bottom
bollom round
round of of beef
beef dumplings. gravy separately in
dumplings. Serve gravy in sauceboat.
sauceboat.
l1 large
large onion
onion stuck with 22 cloves
stuck wlth cl oves Yield
Yield 6 servings.
66 peppercorns
peppercorns
I1 bay
bay leaf
leaf
burgundian roast sirloin
burgundian
Parsley stems
Parsley stems
Sprig
Sprlg of Ihyme
of thyme (S-pound) sirloln
t1(S-pound) tip rorst
sirloin tlp roast
Salt t1 recipe Marinade for Beef (see
reclpe Marinade (see Index)
Index)
Sslt
E to 10
810 10 medium corrots
carrots Place roast
Place roast inin shallow dish; coyer
shallow dish; cover with
with
22 small
small turnips
turnlps marinade. Marinate in refrigerator overnight or
refrigerator overnight or at
at
33 celery
celery stalks
stalks room temperature hours.
room temperalure several hours. Tmn roast
several Turn roast
4106
4 to 6 smalt
smsll onions,
onlons, whole several marinating ta
several times while marinating to soak
soak completely.
22 cups
cups flour (alJ-purpose)
f10ur (sll-purpose) Place on rack
roast on
Place roast rack inin shallow pan.
roasting pan.
shallow roasting
8E lablespoons
tablespoons suet
suet (or butter) Pour pan.
Pour 1I cup water in pan.
33 tablespoons
tablespoons chopped
chopped parsley
ParsleY Set meat thermometer
Set meat thermometer to to temperature
temperature for for
Yz
/z tablespoon thyme
tablespoon doneness; insert thermometer in
desired doneness;
desired in roast.
roast.
beef
beet with
with sauerkraut
sauerkraut
 ,
a

bai/rd
boiled beef
beeJ and
and carroIs
c'arrots
Bake in
Bake in preheated 325
325"F until ther-
oven until
oF oyen ther- thickened.
thickened. Reduce
Reduce heat;
heat; cook
cook 33 minutes.
minutes. Yield
Yield 66
mometer dial reaches desired
mometer dial desired temperature. Add
temperature. Add to
to 88 servings.
servings.
small amount water as needed
small prevent roasting
to prevent
needed to
Note:
Note: For
For beef
beef blade
blade roast,
roast, reduce
reduce initial
initiol cook-
pan from
pan from becoming tootoo dry.
dry. Yield l0 toto 12
Yield 10 l2 ing
ing lime
time 30
30 to 45 minutes.
to 45 minutes.
cook-
servings.

football brisket
cranberry
cranberry pot roast 1L envelope
envelope powdered
powdered onion
onion soup
soup mix
mix
pounds beef arm pot roast,
3 to 4 pounds 22 cups water
weter
thick
cut 2 inches 1hick 3104
3 to 4 pounds brisket
brisket of beef
beef
2 tablespoons cooking fat, if needed
tablespoons cooking Pepper
2 teaspoons salt
teaspoon pepper
Y4 teaspoon
% pepper f
4 whole
whole cloves
1l stick cinnamon
cinnamon
/z
Y2 cup
cup water
3 tablespoons prepared
3 trblespoons prepared horseradish
66 medium carrots
smsll onions
6 small oolons
Y2 cup
Vz cap cranberry sauce (whole-berry)
cMlDberry sauce (whole-berry)
tablespoons flour
22 tablespoons nour
meat in own fat (trimmed from meat)
Brown meat meat) or
in cooking fat, if
in cooking if needed, large fiying
needed, in large frying pan. Pour
Pour
off
off drippings.
drippings. Sprinkle
Sprinkle salt and pepper
pepper over
over meat.
Add
Add cloves
cloyes and
and cinnamon.
cinnamon.
Combine water
Combine water and horseradish;
horseradish; addadd to meat.
meat.
Coyer tightly;
Cover tightly; cook
cook slowly 2 Yz hours. Turn
slowly 2Vz Turn meat.
meat.
Cut carrots into
Cut carrots into 2-inch
2-inch pieces.
pieces.
Cut onions
Cut onions inin half
half lengthwise.
lengthwise.
Add vegetables
Add vegetables to to meat.
meat. Cook,
Cook, covered,
covered, 4040 min-
min-
utes or until
utes until meat
meat and
and vegetables
vegetables are tender.
tender. Re-
Re-
move meat and
move meat and vegetables
vegetables toto warm
warm platter.
platter.
Blend cranberry sauce
Blend cranberry sauce with
with flour;
flour; combine
combine with
with
cooking liquid.
cooking liquid. Cook,
Cook, stirring
stirring constantly,
constantly, until
until

60
60 burgundian roos
burgundion roastt sirloin
sir/a in "
 ROASTS.
ROASTS • BEEF
BEEF

cupcstsup
JJ.j cap
3/a catsup I1onion,
onion, peeled, stuckwith
peeled, stuck with 33cloves
cl oves
/r
Vl cup beer
CUp beer 22cups boilingstock
cupsboiling stockor orwater
water
/rv.. cup
cup flour
(lour Cooked rice
Cooked rlce or
ornoodles
noodles
Mix onion
Mix onion soup
soup mix
mix with
with water
warer inin roasting
roasting pan.
pan. Cut garlic
Cut clave; rub
garlicclove; overmeat.
rub over meat.
Season meat with a little
Season meat with a little pepper,
pepper, if
if desired.
desired. meat liberally
Sprinkle meat
Sprinkle with flour
liberally with ta which
flour to which some
sorne
Place meat
Place meat in
in pan;
pan; cover
caver tightly.
tightly. Cook
Cook at 325 oF 22
at 325"F salt and pepper
salt and pepper have been added.
have been added.
to 2 V2 hours
to 2Vz hours or
or until
until meat
meat is is just
just about
about tender.
tender. Heat oil
Heat oil in
in large, heavy kettle.
large, heavy Put in
kettle. Put in meat;
meat;
Remove meat.
Remove meal. brown well
brown weil on side. Turn
one side.
on one meat. Add
Turn meat. Add carrots'
carrots,
Place
Place gravy
gravy bowl; put
in bowl;
in put bowl
bowl in
in freezer.
freezer. When
When green pepper,
celery, green
celery, pepper, andand turnips. Cook until
turnips. Cook until meat
meat
fat hardens
fat hardens remove
remove fromfrom gravy.
gravy. Combine
Combine gravy
gravy browned on
isis browned on underside. Pour off
underside. Pour off excess fat. Add
excess fat. Add
with catsup,
with catsup, beer,
beer, and
and flour.
flour. anion and
onion Caver tightly;
stock. Cover
and stock. cook over
tightly; cook over lowlow
Slice meat.
Slice Place in
meat. Place roasting pan;
in roasting caver with
pan; cover with heat 22 to
heat ta 2Vz hours. Turn
2V2 hours. Turn meat occasionally; add
meat occasionally; add
gravy
gravy mixture. Bake at
mixture . Bake 325 oF 40
at 325"F 40 minutes,
minutes, stock or
stock or water
water as required. Adjust
as required. Adjust seasoning.
seasaning.
until the
until the meat
meat is
is tender.
tender. Taste
Taste for seasoning.
seasoning. Yield
Yield Serve with
Serve rice or
with rice noadles and
or noodles and pot
pot liquid,
liquid,
66 to
ta 88 servings.
servings. thickened with
thickened with I1 tablespoon
tabJespoon flourflour mixed
mixed to to
smooth paste
smooth paste with 22 tablespoons
tables paons cold water. Add
cold water. Add
to hot liquid;
to hot thickened. (Any
liquid; stir until thickened. meat left
(Any meat left
marinated beef roast
marinated over very good served cold.) Yield 6
over is very good served cold.) Yield 6 servings.
is servings.
l1 clove
c10ve garllc,
garlic, mlnced
minced
11 teaspoon
teaspoon ground
ground black PePPer
pepper
1 bay
1 bay leaf
lcaf
1 V2 cups
1/r cups drf,
dry red
red wine
wlne pot roast and
2 lablespoons lem on Juice
juice
2 tablespoons
11(4-pound)
lemon
(4-pound) rolled
rolled rump roast
stuffed cabbage
33 lablespoons
tablespoons olive ollve oïl
oil /r
Y4 cup flour
22 lablespoons
tablespoons flour f10ur teaspoons sali
2 leaspoons salt
22 tablespoons
tablespoons water 1/8 teaspoon pepper
Va
Combine
Combine garlic, garlic, pepper,
pepper' bay bay leaf, wine, and
leaf, wine, Y2-pound beef arm pot
3 to 33/z-pound pot roast
lem
lemonon juiee
juice inin enamelware
enamelware pan pan or deep glassglass cas- 3 tablespoons drippings
tablespoons lard or drippings
serole. Add raast;
serole. Add roast; turn
turn several
several times
times to
ta caat
coat with /r cup water
Y4
mixture.
mixture. Coyer;
Cover; let let marinate
marinate in in refrigerator
refrigerator atat lzbaylerl
Y2 bay leaf
least
least2424 hours;
hours; turn
turn occasianally.
occasionallY. 1l small head cabbage
Heat
Heat ail
oil over
over moderate heat. 33 cups
cups cooked rice rice
Remove
Remove roastroast from
from marinade;
marinade; pat pat dry.
dry. Brawn
Brown 22 ounces
ounces shredded Cheddar cheese
shredded Cheddar
on
on ail
all sides
sides in
in hot
hot ail.
oil. /r leaspoon
Y4 marJoram
teaspoon marjoram
Meanwhile,
Meanwhile, preheat
preheat oyenoven toto 375°F.
375'F. I/Vra teaspoon
teaspoon sagesage
Pour marinade
Pour marinade over over roast
roast in
in Dutch
Dutch aven;
oven; caver
cover 1l can (16 ounces)
can (16 tomatoes
ounces) tomatoes
tightly.
tightly. Place
Place in in aven;
oven; cookcook 22 hours.
hours. Uncover;
Uncover; 1I large
large ononion, chopped
ion, chopped
bake
bake 30 30 minutes.
minutes. Transfer
Transfer pan pan tato stave;
stove; rem ove
remove Combine flaur,
Combine flour, salt,
salt, and pepper. Dredge
and pepper. Dredge meat;
meat;
meat
meat ta to warm
warm platter.
platter. reserve excess
reserve flour. Brown
excess flour. Brown meatmeat in in lard.
lard. Pour off
Pour off
Make
Make aa paste
paste with
with fIour
flour and
and water;
water; thicken pan
thicken pan Sprinkle reserved
drippings. Sprinkle
drippings. reserved ex excess flour over
cess fIour over
gravy.
gravy. meat. Add
meat. Add water
water and leaf; caver
bay leaf;
and bay cover tightly. Cook
tightly. Cook
Slice
Slice roast.
roast. Serve gravy and
with gravy
Serve with and aven-fried
oven-fried slowly 22 hours
slowly hours or until meat
or until almost tender.
meat isis almost tender.
patata
potato wedges
wedges or or boiled
boiled or or mashed Yield
potatoes. Yield
mashed potatoes. Remove core of
center core
Remove center of cabbage;
cabbage;.cookcook in boiling,
in boiling,
88to to 10
10 servings.
servings. water 12
salted water
salted to 15
12 ta 15 minutes. Remove 88 leaves.
minutes. Remove leaves.
Thinly slice remaining cabbage.
Thinly slice remaining cabbage. Drain thoroughly;Drain thoroughly;
reserve.
reserve.
pot
pot roast
roast Combine rice,
Combine rice, cheese, marjoram, and
cheese, marjoram, and sage.
sage.
1l clove
clove garlic
garlic Drain tomatoes;
Drain liquid. Cut
reserve liquid.
tomatoes; reserve pulp into
Cut pulp into
33toto 44pounds
pounds shoulder,
shoulder, blade
blade of
of beef,
beef, or
or chuck
chuck small pieces. Add
small pieces. Add half of pulp
half of pulp tato riee
rice mixture.
mixture.
steak
steak Divide into
Divide into 88equal portions; roll
equal portions; roll each portion inin
eachportion
Flour cabbage
cabbage leaf.leaf.Secure with'smallwooden
Secure with'small picks.
wooden picks.
Flour
Salt
Saltandandpepper
pepper Combineremaining
Combine remaining tomatotomato pulp pulp and liquid
and liquid
22tablespoons
tablespoons oil oil withsliced
with cabbageand
slicedcabbage onion; add
and onion; to meat.
add to meat.Place
Place
1Ioror22carrots,
carrots, peeled,
peeled,chopped
choPPed cabbagerolls
cabbage rolls on on toptop ofof meat.
meat. CookCookslowly,
slowly,
1Ioror22stalks
stalkscelery,
celery, chopped
chopped covered, 30
covered, minutes or
30minutes until meat
oruntil meatisistender.
tender.
22toto33tablespoons
tablespoons chopped
chopped green
green pepper
pepper Remove picks from cabbage
Remove picks from cabbage rails. Remove rolls. Removemeat meat
1lsma"
smdlturnip,
turnip, peeled,
peeled'diced
dlced andandcabbage
cabbage rails warmplatter.
rolls tatowarm Platter.
61
61
BEEF.
BEEF ROASTS
• ROASTS

Stircabbage
Stir andcooking
cabbageand liquid totocombine.
cookingliquid combine. 1Ibaybayleaf
leaf
Servesauce
Serve withmeat
saucewith meatand
andcabbage
cabbage rolls. yield88
rolls.Yield 1lcupcupmlld
mlldwhite
whitevinegar
vinegar
servings.
servings. 1Icupcupwater
water
Note:Arm
Armpot potroast
roastisisan
oneconomic
economic beeJ
'12Vzcup
cupeider
cidervinegar
vlnegar
Note: beefeut
cut
Y<IYecup
cupvegetable
vegetableoil oil
from chuck
Jrom sectionIhat
chuck section thatcon
canbe identifiedby
easily idenlified
beeasily by
its round bone. AA blade
round bone. pot roast '12/zteaspoon
teaspoonsaltsalt
its blode pot roastconcan bebe
substituted. In In this 22cups
cupsboiling
boiling water
water
substituted. this case,
cose,reduce initial cooking
reduceinitial cooking
10
timebyby30 to45
30to minutes, as
45minutes, potroast
blade pot
asblade roastcooks 10gingersnaps,
gingersnaps, cru shed
crushed
time cooks
quickly.
more quickly. '12Yzcup
crtpsour
soutcream
cream
more
1l tablespoon flour
tablespoon flour
roast beef
roast beef au jus and
au jus and Place
Placebeef
beef inin deep
deep ceramic
ceramic or
or glass
glassbowl.
bowl.Add
Add
pour
yorkshire pudding
yorkshire pudding
onions,
onions, peppercorns,
white
peppercorns, c1oves,
white vinegar,
vinegar, water,
cloves, and bay leaf. Pour
water, and
and eider
and bay
cider vinegar
leaf.
vinegar over
over meat.
meat.
yorkshtre pudding
yorkshire pudding Chili,
Chill, covered,
covered, 44 days.
days. Turn
Turn meat
meat twice
twice each
each day.
day.
l1 cup flour
all.purpose f10ur
cup aU-purpose
% teaspoon
3;" teaspoon salt
salt
Remove
Remove meat from marinade;
meat from marinade; drydry weil
well with
with
paper towels.
paper towels. Strain
Strain marinade
marinade into
into bowl.
bowl. Reserve
Reserve
2 large eggs
21arge eggs
onions
onions andand 1I cup
cup marinade.
marinade.
1l cup mllk
cup mllk
In Dutch
ln Dutch oven
oven brown
brown meat
meat on
on ail
all sides
sides in
in hot
hot
1I cop shortening for
cup shortening for roasting
roasting
oil.
4 pounds roUed
rolled ribrib roast
roast
oil. Sprinkle
Sprinkle with
with salt.
salt. Pour
Pour boiling water around
boiling water.around
4 pounds meat.
meat. Sprinkle
pohtoes
pounds potatoes Sprinkle in
in gingersnaps;
gingersnaps; simmer,
simmer, covered,
covered,
22 pounds 1lV2 hours. Turn often. Add 1I cup
1/ 2 hours. Turn often. Add
cup reserved
reserved
1I cop stock
cup stock
marinade;
marinade; cook
grated fresh
cup grated
Vz cup fresh horseradish cook 22 hours
hours or
or more,
more, until
until tender.
tender.
'12 Remove
Remove meat;
(or horseradish sauce)
meat; keep
keep warm.
warm. Strain
Strain cooking
cooking juices
juices
(or horseradish sauce) into large saucepan.
Preheat oven to 450°F. saucepan.
Preheat 450"F.
Prepare batter: Sift flour
Prepare flour into mixing
mixing bowl. Add Add Mix sour
sour cream
cream with
with flour
flour in
in small
small bowl.
bowl. Stir
Stir in-
in-
salt; make hollow in center.
salt; center. Add eggs and aa little
eggs and to cooking
to cooking juices.
juices. Cook,
Cook, stirring, until sauce isis
stirring, until sauce
milk. Stir and draw flour
milk. flour into center gradually
gradually un- thickened
thickened and smooth.
til smooth. Add
til smooth. Add remaining
remaining milk;milk; beat well. Let
beat weil.
stand 30
stand 30 minutes.
Slice into V4
Slice meat into /r -inch slices;
slices; add
add to
to hot
hot gravy.
gravy.
Melt shortening in
Melt shortening roasting pan.
in roasting pan. Place
Place roast Arrange
Arrange meat on heated platter; pour extra
meat on heated platter; pour extra
(thawed, if
(thawed, if frozen) in in pan; baste well.
weil. Roast
Roast 15 15 sauce over. Yield 88 to
to 10
l0 servings.
servings.
minutes per
minutes per pound;
pound; baste baste every 15 minutes.
minutes .
Peel potatoes;
Peel potatoes; boil boil 5 minutes. Drain;
5 minutes. Drain; scr4tch
scratch
with fork
with
pan
fork to make crisp. After 15 minutes put in
to make savory pot roast
savory
pan with meat; cook
with meat; cook abbut
about 45 minutes.
minutes.
A{tgr
After 30 minutes, pour
30 minutes, pour off about I1 tablespoon
1 4-pound
1 pot roast
pot
^ drippings from meat
fat '12 teaspoon
/z teaspoon salt
fat drippings from meat into into small,
small, open
open pan;
pan;
reheat. Add
reheat. batter; place
Add batter; place at top of
at top oyen until
of oven until well-
well- /r
'14 teaspoon
teaspoon pepper
pepper
risen
risen andand brown,
brown, about about 30 30 minutes.
minutes. 22 tablespoons
tablespooos flour
f10ur
When roast is
When roast cooked, place
is cooked, place on heated platter
on heated platter
tablespoons butter
44 tablespoons butter
with
with potatoes
potatoes and Yorkshire pudding;
and Yorkshire pudding; keep
keep warm.
warm. 33 onions,
onions, sllced
sliced
Pour off
Pour off all clear fat;
ail clear make gravy
fat; make with juices
gravy with juices in in carrots, peeled,
33 carrots, peeled, sliced
sliced
roasting pan,
roasting pan, adding stock. Stir
adding stock. Stir and weil to
scrape well
and scrape to stalks celery,
22 stalks celery, sliced
sliced
'12 cup
cup tomato
tomato sauce
sauce
loosen all
loosen ail meaty
meaty brown brown bits. Season to
bits. Season to taste;
tas te; Vz
strain.
strain. 22 cups water
cups water
Serve with
Serve with grated horserad ish or
grated horseradish or horsera{ish
horserac\ish l1bay
bay leaf
leaf
'12 cap
Vz cup red
red wlne
wine
sauce. Yield
sauce. Yield 88servings.
servings.
Wipemeat
Wipe meat with
with damp
damp cloth.
clotho
Combine salt,
Combine saIt, pepper,
pepper, and
and flour.
flour. Rub
Rub into
into sur-
sur-
sauerbraten with
sauerbraten with face of
face ofroast.
roast.
butter in
Melt butter in Dutch
Dutch oven.
oven. Brown
Brown roast
roast on
on all
ail
Melt
gngersnap
gingersnap gravy
gra vy sides. Add onions; brown. Add carrots,
sides. Add onions; brown. Add carrots, celery, celery,
4pound beefrump
4-poundbeef rumproast
roast tomato sauce,
tomato sauce, water,
water, bay
bay leaf,
leaf, and
and redred wine.
wine.
onions, thinly
22onions, thinlysllced
sliced Cover;simmer
Cover; sim mer33hours.
hours.
t8peppercorns
peppercorns Sllte meat.
Sllce meal. Serve
Servewith
with pan
panjuices,
juices, accompanied
accompanied
44cloves
c10ves by rice
by rice oror potatoes.
potatoes. Yield 8 servings.
Yield 8 servings.

62
62
 scandinavian beef pot roast
scondinovian beef

scandinavian beef pot roast Burgundy. Bake,

Burgundy. Bake, covered,
covered, inin preheated
preheated 300°F
300"F
oyen
oven 2 hours.
1 (3/u -pound) pot roast
(3Y2-pound) Cover prunes with hot strained tea.
Coyer tea. Let prunes
Salt and pepper stand until
stand cold, then
until cold, drain away
then drain away ailall but 3/e cup
but % cup
Ginger
Glnger liquid.
l!.I cup olive oil
Va Add
Add % 3/t cup liquid, prunes, and olives
olives to roast;
3 large onions
3large cover. Bake about 2 hours or until roast is tender.
coyer.
1I garlic clove roast onto
Lift roast platter. Surround
onto serving platter. Surround with
Y2 cup Burgundy
Vz Burgundy mushrooms, prunes,
prunes, and olives
olives..
12 diced pltted
pitted prunes
prunes Stir pan
Stir liquid into
pan Iiquid saucepan; bring
into saucepan; to boil.
bring to
2 cups
cups weak tea Thicken with Beurre Manii.Manié. Sauce can be poured
1 (4lzz-ounce) olives, drained
(4Y2-ounce) can olives, over roast
roast or served separately as an
separa tel y as an accompani-
(2-ounce) can mushrooms, drained
11(2-ounce) ment. Yield 6 servings.
servings.
Beurre Manid
Beurre Manié
Sprinkle generously with salt, pepper,
roast generously
Sprinkle roast pepper, and beurre manié
beurremanii
ginger.
ginger. A
A classic recipe
classic recipe used to thicken
used to thicken sauces
sauces and
shallow frying pan
Pour oil into shallow pan over
over medium gravies.
heat. 2 tablespoons soft butter
tablespoons soft
Peel and thinly slice
Peel slice onions. Ya cap all-purpose flour
l!.I cup f10ur
Peel and crush garlic.
Peel Combine butter
Combine and flour in
butter and small bowl;
in small bowl; mix
on ions and garlic in hot oil until onions
Sauté onions
Saut6 until well
weil blended. Roll mixture into small
small balls.
balls .
soft and golden.
are soft golden . Add balls to boiling liquid,
Iiquid, one by one; stir con-
Place prepared
Place roast in
prepared roast in Dutch oyen or
Dutch oven or deep stantly with whisk. Add asas many
many balls as
as needed
casserole. Pour
casserole. Pour onion mixture on
onion mixture on top.
top. Add for desired thickness.
thickness.

63
BEET.
BEEF • ROASTS
ROASTS

Cook over low heat until tender, 3 to 3% 3 Y2 hours.

spicy pot
pot roast Remove
Remove meat; keep warm.
meat; keep warm.
1 (3- to 4-pound)
1(3- 4-pound) rolled
rolled rump
rump roast Measure pan juices;
Measure pan juices; add water, if necessary, to
cup flour
Yz cup
/z make2%
make 2Y2 cups.
2 tablespoons
2 cooking oil
tablespoons cooking Blend together
together Ve cup flour
Y4 cup flour and
and % Y2 cup
cup cold
co Id
I1 cup chopped onion
cup chopped water; into pan juices.
water; stir into juices. Cook and stir until
Cook and
2 garlic
2 garlic cloves,
c1oves, minced bubbly and smooth. Strain over sliced meat and
11 teaspoon bouillon granules
teaspoon beef bouillon granules rice. Yield
Yield 8 servings.
servings.
1 teaspoon
teaspoon celery seed
l1 teaspoon
teaspoon ground cumincumin
1 teaspoon
teaspoon salt
sait stuffed boneless beef roast
/z
'12 teaspoon
teaspoon pepper
pepper I1 (3/z-pound)
(3Y2-pound) fresh beef brisket
1(t-ounce)
1 (8-ounce) can tomsto
tomato sauce 4 slices bacon, diced
/z
'12 cup water I1 cup chopped onions
cup chopped
Yz ctlp cold wster
'12 cup water 8E cups stale bread cubes
cups stale cubes
Hot
Hot cooked
cooked rice 11 teaspoon
teaspoon oregano
oregano
roast on all
Coat roast
Coat Y4 cup flour. Brown
ail sides with % /r
lI.a teaspoon chopped parsley
teaspoon finely chopped parsley
on allail sides in Dutch
Dutch oven
oyen or heavy casserole in hot
heavy casserole 2 eggs, lightly
IIghtly beaten
oil.
oil. Add onion, garlic,
Add onion, beef bouillon
garlic, beef bouillon granules,
granules, Salt and freshly ground pepperpepper to taste
seed, cumin,
celery seed,
celery salt, pepper,
cumin, salt, pepper, tomato
tomato sauce, Have butcher cut large pocket in brisket.
Have
and '12
and t/z cup
cup water. Cover with
water. Coyer with tight-fitting
tight-fitting lid.
Iid. Sautd bacon
Sauté about 33 minutes.
bacon about minutes. Add onions:
Add onions;
stuffed boneless beef roast
 STEAK. BEEF
STEAK-

cook, stirring frequently,

frequently, until lightly browned.
untillightly will completely coyer
cover tendeloin.
tendeloin. Lay cooled meat
Combine
Combine bread cubes with
bread cubes bacon mixture
with bacon mixture in in center; spoon
in center; spoon mushroom-and-onion
mushroom-and-onion mixture
mixing bowl;
large mixing
large bowl; toss lightly. Add
toss lightly. Add oregano,
oregano, Brush pastry edges with water. Fold over
over top. Brush
parsley, and eggs; toss with
eggs; toss with fork until wellweil com- top; pinch together to make pattern. Fold pastry
top;
bined. Season with
bined. Season with salt and pepper.
salt and Sprinkle
pepper. Sprinkle carefully over ends to
over ends Oecorate with leaves
seal. Decorate
to seal.
stuffing if mixture
tablespoons water over stuffing
about 3 tablespoons made from leftover pastry.
made from pastry. Brush
Brush whole
whole surface
surface
stuffing evenly into pocket of
seems too dry. Pack stuffing
seems glaze. Bake 20 to 30 minutes,
with beaten egg, to glaze.
opening with skewers. Score
brisket. Secure opening Score top of until
until pastry
pastry is
is browned.
browned. CutCut in slices to
in slices to serve.
Sprinkle with pepper; rub into roast.
roast lightly. Sprinkle Yield 4 servings.
Place in lightly greased shallow baking pan. Cover Coyer
loosely with
loosely aluminum foil.
with aluminum Bake in
foil. Bake in preheated
350'F oyen I1 hour
350°F oven hour and 45 minutes.
Remove foil; bake
bake 30 minutes.
STEAK
Remove from
Remove oyen; place
from oven; place on serving platter.
on serving platter.
Pour pan juices over top of roast, if desired.desired. You
Vou anchovy steaks
can double stuffing
can double recipe and
stuffing recipe and bake
bake additional
steaks (sirloin or club steaks)
4 large, tender steaks steaks)
amount separately if
amount separately if desired.
Serve with Broiled Tomatoes (see Index). Yield
oil
Oil
1l clove
clove garlic
8 to l0
10 servings.
tablespoons butter
3 tablespoons
1 to 2 tablespoons
tablespoons anchovy paste
paste
sweet-and-sour brisket
sweet-and-sour Squeeze ofof lemon
lemon Juice
juice
to 6-pound brisket
5- to Freshly ground black pepper
Freshly pepper
2 onions, sliced Preheat broiler.
Preheat
I1 clove
clove garlic, minced
minced Brush
Brush steaks with oil
steaks with oil and cru shed garlic.
and crushed garlic. Let
t/e
V4 cup
cap brown
brown sugar
sugar least an hour, longer if
marinate at least if possible,
possible.
Y2 cup vinegar
Vz butter until
Cream butter
Cream until soft.
soft. Add
Add anchovy
anchovy paste
paste
1I cup catsup gradually,
gradually, using amount
amount to taste. Add lemon lem on juice
l1 cup water and pepper.
and Make into
pepper. Make into 4 balls or
4 balls or pats.
pats. Put
Put in
tablespoon salt
1 tablespoon refrigerator to chill.
refrigerator to chilI.
Ground pepper
Ground pepper to taste broiler is
When broiler
When is very hot, put
very hot, put steaks
steaks under.
Place brisket
Place onions and garlic.
brisket on onions Cook 3 to 6 minutes on each side, depending on
Mix other ingredients; pour over
Mix over brisket. Cover;
Coyer; thickness of
thickness steaks and personal
of steaks personal taste.
taste.
roast in 350'F oyen until tender, approximately
350°F oven approximately 4 When ready, put pat of anchovy butter on each
hours. Yield l0 to 12
lOto 12 servings. steak. Serve at
steak. once with Broiled Tomatoes (see
at once
Index), French-fried potatoes,
Index), and green
potatoes, and green salad.
Yield 4 servings.
beef wellington
tenderloin beef
tablespoons oil or
to 5 tablespoons
4 to or shortening
shortening
11 fillet tenderloin beef, 2 to 2/z
tenderloin beef, 2 1/2 pounds barbecued sirloin steak
I1 clove
clove garlic Sirloin, Porterhouse or
or T-bone 1 Y2 to2
steaks, lYz
T-bone stetks, to 2
Pepper
Pepper inches thick
tablespoons butter
3 tablespoons butter Do not attempt to start cooking until coals are
l1 onion,
onion, finely chopped
chopped hot.
hot. There should be
There should be no
no flames-just
flames-just glowing
glowing
l1 cup
cup finely chopped mushrooms
finely chopped moshrooms coals; rack should be about 6 inches above above top of
tablespoons brandy
2 tablespoons brandy coals.
I1 tablespoon
tablespoon mixed herbs sorne fat
Trim some fat from meat; use to rub
meat; use rub over hot
1 package puff
1 package puU pastry steaks will not stick. (If
rack so steaks piece of
(1 f you spear piece
I1 egg fat with fork,
fat with there is
fork, there is no danger of
no danger of burned
Preheat oven
Preheat to 400"F.
oyen to 400°F. fingers.)
Heat oil or shortening
shortening in oven.
oyen. Rub over fillet Put steaks on rack. Broil on one side until well weil
with cut
cut piece of garlic.
piece of Season with pepper. Roast
garlic. Season Roast browned about 20 minutes. Turn
browned Turn over with tongs.
tongs.
about
about 20 to 25 minutes. Allow to cool. (Reset
to 25 (Reset oven
oyen browned side with salt
Sprinkle browned salt and pepper. (If
and pepper. (If
to for pastry.)
450°F for
to 450oF pastry.) fire blazes up
fire blazes up from
from meat
meat drippings,
drippings, extinguish
Melt butter. Cook onion
onion and mushrooms 55 min-
min- flames with few drops of water.) Broil until steaks
of water.) steaks
utes, until onion is soft. Add brandy,
utes, brandy, seasoning, are cooked as desired. Serve with pat of plain or
and herbs; let cool.
herbs; let herb butter (see
herb Index) on
(see Index) steak. Yield as
each steak.
on each as
Roll pastry thinly on floured board to size that desired.

65
BEEF.
BEEF - STEAK

beef fillet mexicana

beef mexicana
I1 tablespoon
tablespoon butter or margarine
butter or margarine
large onion,
11 large onion, chopped
chopped
I1 green
green pepper,
pepper, chopped
chopped
11 red pepper,
pepper, chopped
chopped
tomato paste
tablespoons tomato
22 tablespoons
cap hot
1/2 cup
Vz beef bouillon
hot beef bouillon
3/ teaspoon salt
Y4 teaspoon
l/o white pepper
teaspoon white
I/S teaspoon pepper
Few drops
drops Tabasco
Tabasco sauce
sauce
44 servings beef fillet,
servings beef fillet, 44 ounces each (or
ounces each (or use
use rib-eye
rib-eye
steaks)
Y4
Va to Yz
Y2 teaspoon freshly ground
teaspoon freshly black pepper
ground black pepper
22 tablespoons vegetable oil
tablespoons vegetable
22 tablespoons tequila (or
tablespoons tequila (or vodka)
vodka)
l/o cayenne pepper
teaspoon cayenne
I/S teaspoon pepper
Heat
Heat butter in fryfan;
butter in frypan; sautd onion until golden.
sauté onion golden.
Add
Add green
green and red peppers;
and red peppers; cook
cook 22 minutes.
minutes.
Blend tomato paste
Blend tomato with hot
pas te with bouillon; pour
hot bouillon; pour
over
over vegetables. Season with
vegetables. Season with %Y2 teaspoon
teaspoon salt,
salt,
white pepper,
white pepper, and Tabasco. Cover;
and Tabasco. simmer l0
Coyer; simmer 10
minutes.
minutes.
Meanwhile, pat
Meanwhile, pat meat dry with
meat dry with paper
paper towels.
towels.
Rub generously with
Rub coarsely ground black
with coarsely black pep-
pep-
per.
per.
Heat oil in
Heat oil skillet until
in skillet very hot;
until very hot; cook
cook meat
meat 33
minutes
minutes on
on each
each side.
side.
Arrange
Arrange vegetables preheated platter;
on preheated
vegetables on platter; place
place
steaks on top.
steaks on top.
Add tequila or
Add tequila or other clear liquor
other clear to pan
IÎquor to pan drip-
drip-
pings; scrape any
pings; scrape bottom of
particles from bottom
any particles of pan.
pan.
Season with
Season cayenne and
with cayenne and Zr$teaspoon salt. Pour
V4G'teaspoon salt. Pour
over
over meat; serve immediately.
meat; serve immediately. Yield
Yield 44 servings.
servings.

beef flank
beef flank steak
steak
with nlushroom stuffing
with mushroom stuffing
/r
Y2 teaspoon
teaspoon salt
salt
/rV4 teaspoon white pepper
teaspoon white pepper
22 pounds
pounds flank
flank steak
steak
teaspoon DiJon-style
11 teaspoon Dijon-style mustard
mustard
qushroom
'rushroom stufftns
sluffing
22 tablespoons vegetable oil
tablespoons vegetable oil
l1small
small onion,
onion, chopped
chopped
4-ounce
4-ounce can mushroom pieces,
can mushroom pieces, drained,
drained, chopped
chopped
Y4 cnp
Ya chopped parsley
cup chopped parsley
22 tablespoons
tablespoons chopped
chopped chives
chives
I1 tablespoon tomato paste
tablespoon tomato paste
Va cup dried
Y4 cap bread crumbs
dried bread crumbs
/rY4 teaspoon
teaspoon salt
salt
/a teaspoon pepper
Y4 teaspoon pepper
teaspoon paprika
11 teaspoon paprika
gravy
gravy
33 strips
strips bacon,
bacon, cubed
cubed
22 small onions, finely
small onions, finely chopped
chopped

66 beeffillet
beef fillel mexicana
mexicana
66
 STEAK. BEEF
STEAK-

beej jlank steak with mushroom stuffing

beef flank stujjing

1I cup hot beef broth Spread stuffing on mus mustard side of steak.
tard side steak. Roll
1I teaspoon Dijon-style mus
mustard
tard up jelly-roll
jelly-roll fashion; tie with thread or string.
tomato catsup
tablespoons tomato
2 tablespoons gravy. Cook
Prepare gravy. Cook bacon in in Dutch
Dutch oven
oven or
heavy casserole
heavy until partially
casserole until Add meat
done. Add
partially done.
Lightly salt
Lightly salt and pepper steak
and pepper on both
steak on both sides. roll; brown
roll; brown on all sides,
on ail sides, approximately
approximately 10l0
Spread one side with mustard.
Spread
minutes. Add
minutes. Add onions; saute 55 minutes.
onions; saute Pour in
minutes. Pour
Prepare stuffing.
Prepare Heat oil
stuffing. Heat in frypan.
oil in frypan. Add beef broth;
beef broth; cover Dutch oven.
cover Dutch oven. Sim mer 1I hour.
Simmer
until lightly
onion; cook 3 minutes, untiJ lightly browned. Add Remove meat to preheated platter.
plat ter.
mushrooms; cook
mushrooms; cook 55 minutes. in parsley,
Stir in
minutes. Stir Season pan juices with mustard.
Season mustard. Salt andand pep-
chives, tomato paste,
chives, and bread crumbs.
paste, and crumbs. Season per to taste; stir in catsup.
catsup. Serve gravy separately.
with salt, pepper, and paprika. Yield 6 servings.

67
BEEF .I STEAK
BEEF STNAK

beef round over noodles

2 tablespoons peonut
peanut or corn oiloil
1I teaspoon soy sauce
ssuce
Y2
/z teaspoon
teSspoon sugar
2 teaspoons
terspoons sherry
3 cups thinly
thlnly sliced onions
2 teaspoons
terspoons cornstarch
cornslarch
11 tablespoon
trblespoon soy sauce
ssuce
Y2 pounds beef round, eut
11/z cut into l-inch pieces
11 tablespoon
tablespoon Worcestershire
Worcestershire sauce
1l teaspoon garllc salt or 1I clove garlic, minced
teagpoon garlic
1I can mushrooms
mushrooms (optional)
Heat
Heat oil in large
oil in large skillet with 1I teaspoon
skillet with teaspoon soysoy
sauce, sugar, and and 1I teaspoon sherry. Sauté
Saute onions.
onions.
cornstarch, 1I tablespoon soy
Mix cornstarch,
Mix soy sauce,
sauce, and
and 1I
t€aspoon sherry in
teaspoon in bowl. Dredge
Dredge meat in in mixture;
coat
coat every piece. Put
every piece. Put meat
meat in in onion
onion mixture;
mixture;
brown. Stir
brown. in Worcestershire
Stir in Worcestershire sauce sauce and garlic
and garlic
salt.
salt. Cover
Cover skillet;
skillet; let simmer 1I hour
let simmer hour adding
adding
mushrooms, if desired, for last last 10
l0 minutes; stir oc-
oc-
casionally.
Serve on bed
Serve bed of noodles. Yield 4 to 66 servings.
servings.
beefslices
beefslices peking
peking

Freeze meat
meat slightly;
slightly; slice paper+hin. Add
slice paper-thin. Add beef
beef
slices
slices to
to soy
soy sauce
sauce and
and sherry;
sherry; coat
coat weil.
well. Cover;
Cover; let
let
stand
stand 1I hour.
hour.
Heat
Heat oil
oil in
in large
large skillet.
skillet.
Thoroughly drain
ThClroughly drain beef
beef on on paper
paper toweling.
toweling.
Sprinkle
Sprinkle with
with flour;
flour; add
add to
to hot oil. Deep-fry
hot oil. Deep-fry 33
'minutes.
minutes. Remove
Remove meat meat with
with slotted
slotted spoon;
spoon; drain.
drain.
Set
Set aside;
aside; keep warm.
warm.
Pour
Pour 44 tablespoons
tablespbons hot hot oil
oil into
into another
another skillet.
skillet.
Throw
Throw away away restrest ofof frying oil. Reheat
frying oil. qil, add
Reheat oil, add
leeks
leeks and garlic. Cook
and garlic. Cook 55 minutes,
minutes, stirring.
stirring. Add
Add
meal.
meat. Season
Season with ginger, 22 tablespoons
with ginger, tablespoons soy soy
sauce,
sauce, and
and anise.
anise. Pour
Pour in in b~ef
bleef broth;
broth; cover.
cover. Sim-
Sim-
mer
mer overover very
very low heat 1I hour.
low heat hour. AtAt end
end ofof cooking
cooking
beef time,
time, bring to to quick
quick boil.
boil.
beef round
round over
over noodles
noodles
Blend
Blend cornstarch
cornstarch with with small
small amount
amount of of cold
cold
water. Add
water. Add to to skillet;
skillet; stir
stir constantly
constantly until
until sauce
sauce isis
beef slices peking slightly
slightly thickened
thickened and and bubbly.
bubbly. Correct
Correct seasoning,
seasoning,
marinade
turlnade if necessary.
if necessary. ServeServe immediately
immediately with with Boiled
Boiled Rice
Rice
33 tablespoons
tablespoons soysoy sauce
sruce (see
(see Index).
Index). Yield
Yield 22 servings.
servings.
1I tablespoon
tablespoon sherry
sherry
11 pound lean
lean beef
beef beef with snow pea
pea pods
pods
1l cup oil
cup oil
22 tablespoons
tablespoons fJour
flour
and water chestnuts
22 leeks,
leeks, thinly
thlnly sliced
sllced 11 pound
pound beef(top
beef (top round),
round), sliced
sliced very
very Ihin
thin
22 garlic c1oves,
cloves, minced
minced 22 tablespoons soy sauce
tablespoons soy souce
Y2
/r teaspoon
teaspoon powdered ginger
ginger 22 tablespoons
tablespoons drydry sherry
sherry
22 tablespoons
tablespoons soysoy sauce
sauce 22 tablespoons
tablespoons vegelable
vegetable oil
oil
Ve teaspoon
1/8 teaspoon ground
ground anise
anlse 12
12 10to 16
16 snow-pea
snow-pea pods,
pods, strings
strings removed
removed
Y2 cup beef broth
Vz cap beef broth to t wster chestnuts, sliccd
66 to 8 waler chestnuts, sliced
11 teaspoon
teaspoon cornstarch
cornstarch Y2
Vz cup
cug chicken
chicken broth
broth or
or slock
stock
Blend
Blend 33 tablespoons
tablespoons soysoy sauce
sauce and
and sherry
sherry in
in tablespoon cornslarch
11 tablespoon cornstarch inin 22 tablespoons
tablespoons cold
cold
deep bowl.
deep bowl. water
water
68
6E
 STEAK
STEAK-I BEET
BEEF

Walnuts(optional)
Walnuts (optional) about half
about strips of
the strips
half the of steak. Fry quickly
steak. Fry quickly about
about 55
Freeze meat
meat Partially;
partially; slice
slice thin.
thin. minutes,
minutes, until
until brown
brown on
on all
ail sides.
sides. Remove;
Remove; repeat
repeat
Freeze
Combine I tablespoon soy sauce
Combine 1 tablespoon soy and I1 table-
sauce and table- with remaining steak.
with remaining steak.
spoon dry
spoon dry sherry sherry in
in smaU
small bowl.
bowl. Add
Add beef;
beef; let
let Replace all
Replace ail meat vegetables in
and vegetables
meat and in pan.
pan. Shake
Shake
stand 20
stand 20 to
to 30
30 minutes.
minutes. over heat,
over heat, adding
adding salt, pepper,
pepper, and nutmeg. Add
nutmeg' Add
Heat oil
Heat oil in
in wok
wok oror skillet.
skillet. Stir-fry
Stir-fry pea pods I1 to
pea pods to cream; heat
sour cream;
sour until it
heat until nearly boils.
it nearly boils. Serve im-
im-
2 minutes
2 minutes or or just
just until
until green
green color
color brightens;
brightens; push
push mediately with plain
mediately with plain Boiled Rice (see
Boiled Rice Index). Yield
(see Index). Yield
aside.
aside. 44 servings.
servings.
Stir-fry water
Stir-fry water chestnuts
chestnuts I1 minute;
minute; pushpush aside'
aside.
Stir-fry beef 3 to 4 minutes. Return pea
pea pods
pods
and
Stir-fry beef 3 to 4 minutes. Return
water chesnuts
and water chesnuts to
to beef
beef in
in wok.
wok. Add
Add broth,
broth, I1
beef sukiyaki
beef sukiyaki
tablespoon soy
tablespoon sauce, I1 tablespoon
soy sauce, lablespoon dry dry sherry,
sherry, 22 pounds beef sirloin,
pounds beef eut into
sirloin, cut inlo strips
and cornstarch mixture.
and cornstarch mixture. Heat
Heat until
until sauce
sauce boils
boils and 11 large
large Bermuda onion
is thickened and
is thickened and clear. clear. stalks celery
3 stalks
Garnish with
Garnish with walnuts.
walnuts. Serve
Serve at once with rice' rice. /lY4 pound fresh mushrooms
Yield 44 servings.
Yield servings. 12 scallions
scallions
ounces canned waler
8 ounces chestnuts
water cheslnuts
beef strips and carrots /r
Y4 pound fresh spinach
beef
I1 pound
pound carrots
carrots
2/3 cup
2/t cap carbonated soda
carbonated soda water
water
I1 cup
cup white
white wine
wine
1I teaspoon
teaspoon saltsalt
/l teaspoonsugar
Y4 teaspoon sugar
1I pound
pound sirloin
sirloin steak
steak
22 tablespoons
tablespoons vegetable
vegetable oiloil
small onions,
22 small onions. diceddiced
Y4
% teaspoon
teaspoon whitewhite pepper
PePPer
Y2Yz cup
cup heavy
heavy cream
cream
l.1 tablespoon
tablespoon chopped
chopped parsley
parsleY
Peel carrots; eut
Peel carrots; cut into
into thin
thin sIices
slices (crosswise
(crosswise at at
slant). Place
slant). Place in
in saucepan
saucepan with
with soda
soda water,
water, wine,
wine, Y2
Vz
teaspoon
teaspoon salt, salt, and
and sugar.
sugar. Coyer;
Cover; sim mer 25
simmer 25 min-
min-
utes or until tender.
utes or until tender.
Meanwhile
Meanwhile eut cut meat
meat into
into very
very thin
thin slices.
slices.
Heat
Heat oil;
oil; sauté
sautd onions
onions about
about 55 minutes.
minutes. Add
Add
beefbeef slices;
slices; cook
cook 55 minutes,
minutes, stirring
stirring often.
often. Season
Season
with with Y2% teaspoon
teaspoon salt salt and
and pepper.
pepper. AddAdd toto carrots;
carrots;
mix carefully. SUr in
mix carefully. Stir in cream; cream; heat
heat through
through but
but do
do
not not boil.
boil. Correct
Correct seasonings
seasonings ifif necessary.
necessary' Sprinkle
Sprinkle
with with chopped
chopped parsley.
parsley. Yield
Yield 44servings.
servings.

beef
beef stroganoff
stroganoff
10 1 Y2 pounds
1ItolVz pounds beef
beef lenderloin
tenderloin
11oror 22on ions
onions
8t to
to 10
10medium
mediumsize sizemushrooms
mushrooms
4105 tablespoons bulter
4 to 5 tablespoons butter
Salt
Saltandand pepper
pepper
1I cup
cup l'our cream
Bour cream
Grating nulmeg
Grating nutmeg
Cut
Cutbeef
beefinto
intostrips about2Y2
stripsabout 2Vzinches
incheslong
longand
and
Y2%inch
inchthick.
thick.
Slice
Sliceonions
onions and
andmushrooms
mushroomsfinely.
finely.
Melt 2 tablespoons
Melt 2 tablespoonsbutter butterininfrying
fryingpan;
pan;cook
cook
on ions slowly
onions slowly untiluntil golden
golden brown.
brown. Remove
Remove from
from
pan;
pan;keep keepwarm.
warm.Add Addaalittle
littlemore
morebutter.
butter.Cook
Cook
mushrooms about 5 minutes; add to onions.
mushrooms about 5 minutes; add to onions.
Melt
Melt remainingbutter.
remaining butter.When
Whenfoaming,
foaming,putputinin
beej
beefslroganojj
stroganoff
BEEF. STEAK
BEEFe STEAK

1l tablespoon
tablespoon oiloil braised
V4t/ncup
cup beef bouillon
beef bouillon
braised beef
beef with
with vegetables
vegetables
Y2Yzcupcup soy stuce
soysauce 1Ired
redpepper
pepper
Y4Vacup vermouth
cup vermouth 1Igreen
green pepper
pepper
1I tablespoon
tabl6spoon sugar
sugar 1Ismall
small Spanish
Spanishonion onion
22medium
mediumtomatoes
tomatoes
22medium
mediumzucchini
zucchini
Have butcher
Have cut sirloin
butcher cut into thin
sirloin into thin strips. If you
strips. If you 22tablespoons
tablespoons vegetable
vegetableoïl oil
cutting it,
are cutting
are partially freeze
it, partially freeze itit to make itit easier
to make easier to
to slicesround
44slices round steak,
steak, each
eachapproximately
approximately 44ounces
ounces
slice.
slice. Y2/z teaspoon
teaspoon salt salt
onion; put
Slice onion;
Slice put aside.
aside. Veteaspoon
1/8 teaspoon pepper
pepper
r/r teaspoon
1/8 teaspoon drieddried basil
basil
Slice celery
Slice celery atat an
an angle into thin
angle into thin slices;
slices; set
set aside.
aside. r/zcup
Y2 cap white
white wine
wine
Thinly slice
Thinly mushrooms; set
slice mushrooms; aside.
set as ide. Cut pep
Cut pers in
peppers in halL
half. Remove
Remove seeds;
seeds; slice
slice into
into
Slice scallions
Slice into approximately
scallions into approximately 1lVz-inch
1/2 -inch thin
thin strips.
strips.
pieces.
pieces. Slice onion.
Slice onion. PeelPeel tomatoes;
tomatoes; cut cut into
into eighths.
eighths.
Drain water
water chestnuts;
Clean
Clean zucchini;
zucchini; cut cut into
into Y2%-inch-thick
-inch-thick slices.
slices.
Drain chestnuts; slice in halL
slice in half.
Heat
Heat oil
oil inin large
large frypan
frypan or or Dutch
Dutch over.
over. Add
Add ailall
Wash spinach;
Wash spinach; tear into pieces.
tear into pieces. vegetables; cook
vegetables; cook about l0 minutes, stirring occa-
about 10 minutes, stirring occa-
Arrange meat
meat and
and vegetables on large
vegetables on large platter. sionally.
sionally.
Trim
Trim fatfat from
from steak.
steak.
Put oil
Put oil into
into extra-large or wok.
skillet or
extra-large skillet wok. Brown
Brown Lightly
Lightly grease
grease ovenproof
ovenproof casserole; place Y3% of
casserole; place of
meat; push to
meat; push to side
side of pan. Add
of pan. Add ail
all vegetables
vegetables ex-
ex- vegetable
vegetable mixture
mixture in in dish.
dish. Arrange
Arrange steak on
steak on top.
top.
cept spinach.
cept spinach. Stir in bouillon,
Stir in bouillon, soy
soy sauce,
sauce, ver-
ver- Sprinkle
Sprinkle with with salt,
salt, pepper,
pepper, and and basil.
basil. Coyer
Cover with
with
mouth, and
mouth, and sugar;
sugar; let sizzle 55 minutes.
let sizzle minutes. Add
Add rest of
rest of vegetables.
vegetables. Pour
spinach; cover.
Pour wine wine over
over vegetables;
vegetables;
spinach; Cook 22 minutes.
cover. Cook minutes. Serve with rice.
Serve with cover casserole. Cook
cover casserole.
Yield3to4servings. Cook in in preheated
preheated 350°F
350"F oyen
oven 50 50
Yield 3 to 4 servings. minutes. Ten
minutes. Ten minutes
minutes before
before endend ofof cooking time,
cooking time,
braised remove co ver to
cover to reduce
reduce liquid.
liquid. Yield
Yield 44 servings.
servings.
braised beef wilh
with vegelables
vegetables
 broited
broiledsir/oin
sirloin with
withmushrooms
mushrooms
Rub steaks
Rub steaks with garlic.Sprinkle
withgarlic. with half
Sprinkle with half the
the
broiled
broiled sirloin
sirloin saltand
salt pepper. Score fatty edges of steak.
andpepper. Score fatty edges of steak. Place
Broilon
Place
onone
pan33inches
broilingpan
onbroiling
on fromheat.
inches from heat. Broil one
with
with mushrooms
mushrooms sidetotodesired
side degreeof
desireddegree ofdoneness. Turn;season
doneness.Turn; season
41-inch uncookedside
uncooked withremaining
sidewith remainingsalt andpepper.
saltand pepper.
4 f-inchthick
thicksirloin
sirloinsteaks
steaks
Y2/zc10ve Return meat to broiler; cook to desired doneness.
Return meat to broiler; cook to desired doneness.
clovegarlic
garlic
1Iteaspoon Whilesteak
While broiling,melt
steakisisbroiling, meltbutter. Addmush-
butter.Add mush-
teaspoonsaItsalt
Y2/zteaspoon rooms;sauté
rooms; untilgolden
sautduntil brownand
goldenbrown tender.
andtender.
teaspoonfreshly
freshlyground
groundblack
blackpepper
pepper
Y2Yzcup steakson
Arrangesteaks
Arrange onserving platter;cover
servingplatter; with
coverwith
ctrpbutter
butter
2 2cups
cupssliced
slicedmushrooms
mushrooms mushrooms.Yield
sautdedmushrooms.
sautéed Yield44servings.
servings.
7l
71
 fi/elmignon
filet mignoninin wine
wine
72
chinese stir-fried
chinese stir-fried beef
beef and
and
mushrooms
mushrooms
Yz pound
/z pound dried
dried Chinese
Chinese mushrooms
mushrooms
33 pounds
pounds lean
lean steak,
steak, cut
eut into
into thin
thin strips
strips
/a cup flour
11<1 cup nour
1 tablespoon
I tablespoon sugar sugar
Yz cup
Vz cup sherry
sherry
Yz cup
Yz cup soy sauce
soy sauce
cup oil
31<1 cup
3/a oil
I1 (2-inch) sliceslice fresh
fresh gingerroot,
gingerroot, minced
minced
cup chopped
I1 cup chopped onions
onions
22 cups
cups beef
beef bouillon
bouillon
Salt to
Salt to tastetaste
Soak mushrooms in
Soak mushrooms in water
water 3030 minutes.
minutes. Drain
weil; set
well; set aside.
aside.
Cut steak
Cut steak into
into strips.
striPs.
Combine
Combine flour,nour, sugar,
sugar, sherry,
sherry, andand soy sauce
sauce in
bowl. Add
bowl. Add beef:beef; marinate
marinate 30 30 minutes.
minutes' Stirring
frequently.
frequently.
Heat
Heat Vz Yz cup
cup oil
oil in
in wok
wok or
or skillet;
skillet; stir-fry
stir-fry ginger-
root 1I minute.
root minute. AddAdd beefbeef with
with marinade;
marinade; stir-fry
until beef changes
until beef changes color.
color. Remove
Remove beef beef from wok.
wok' chinese stir-fried beef
chinesestir-fried beef and mushrooms
and mushrooms
Add remaining oil
Add remaining oil to wok'to wok. Add onions;
onions; stir-fry
stir-fry
until
until almost
atmost tender.
tender. AddAdd mushrooms;
mushrooms; stir-fry
stir-fry until
until brown onon both
both sides.
sides. Reduce heat to
Reduce heat to simmer. Add
simmer. Add
soft. Place beef
soft. Place beef inin wok;
wok; stir-fry
stir-fry about
about 22 minutes. onions wine. Cover
and wine.
onions and Cover skillet tightly; sim
skillet tightly; simmer
mer
Add
Add bouillon.
bouillon. Bring
Bring to to boil;
boil; reduce
reduce heat.
heat. Add
Add steaks 30
steaks 30 minutes.
minutes. Yield
Yield 44 servings.
servings.
salt; cover. Cook 2 minutes.
salt: cover. Cook 2 minutes. Yield Yield 8
8 to
to 10
l0 servings.
servings.

filet mignon,
filet broiled
mignon, broiled
filet
filet mignon in wine Place
Place 1l%-inch-thick filets on
V4-inch-thick filets rack inin broiling
on rack broiling
44 2-inch-stick
2-inch-stick filets
filets pan.
pan. Set
Set oven broil; preheal
oven alat broil; preheat several minutes.
several minutes.
11 teaspoon
teaspoon salt
salt Place
Place broiling pan inin highest
broiling pan position inin broiler;
highest position broiler;
Yz
1Z teaspoon
teaspoon peppermill-ground
peppermill'ground black
black pepper
pepper allow
allow 22 to
to 33 minutes
minutes on on each
each side to sear
side to fillets.
sear fillets.
Y4 cup butter
ln cup butter Lower
Lower panpan to
to middle
middle position; broil 22 minutes
position; broU minutes on on
44 smaH
small onions,
onions, peeled,
peeled, halved
halved each
each side for rare,
side for rare, 33 minutes
minutes and and 30
30seconds
seconds forfor
1I cup red wine
cup red wine medium,
medium, andand44minutes
minutes forfor well-done.
well-done.
Rub
Rub filets
filets with
with salt
salt and
and pepper.
PePPer.
Serve on heated
Serve on heated platter pat ofof Matre
with pat
platter with Ma?tre
Melt
Melt butter
butter inin heavy
heavy frying
frying pan.
pan. Add
Add steaks;
steaks; H~tel butter
d'd'H0tel butter ononeach
eachsteak.
steak.
filets
filetsmignons
mignons
 filels
fiIets mignons
mignons rossini
rossinl

minutes.
minutes. Strain
Strain through
through finefine sieve
sieve into
into serving
filet mignon, grilled dish;
dish; keep
keep warm.
warm.
serving

Place grill rack

Place grill about 44 inches
rack about inches above
above red-hot
red-hot Put mushroom
Put mushroom tops into buttered
tops into buttered dish; dish; put
put
coals.
coals . Place %-inch-thick filets
Place 1I Y2-inch-thick filets on grill; sear
on grill; sear small
small patpat ofof butter,
butter, salt,
salt, and
and pepper
pepper on on each.
each.
about 2 to 3 minutes on each side
aboul2 side.. Cook 2 minutes Cook
Cook in in oven
oven 10 l0 minutes.
minutes.
and 30 seconds on each side for medium-rare. Cut
Cut bread
bread into
into slices
slices same
same size
size as
as filets
filets..
Heat
Heat oil; add I tablespoon butter. When
oil; add 1 tablespoon buller. When foam-
foam-
ing,
ing, fry
fry bread
bread until
until golden
golden brown
brown on on both
both sides.
sides.
filets mignons rossini Drain;
Drain; keep
keep warm.
warm.
2/z pounds
2Y2 l- to ]I I%-lnch-thick
pounds filet beef (cut into ]- / l-inch-thick Melt YlVz cup
Meil cup buller
butter in in large
large frying
frying pan.
pan. When
When
sUces)
slices) foaming,
foaming, cookcook filets
filets 44 to
to 66 minutes
minutes each
each side,
side, ac-
ac-
1I tablespoon
tablespoon butter or margarine cording to to taste.
taste. (Or
(Or brush
brush with
with melted
melted buller
butter andand
tablespoons chopped onions
2 tablespoons broil
broil55 to 88 minutes
minutes each each side.)
side.)
I slice
1 slice bacon,
bacon, diced Place filets
filets on fried bread.
on fried bread. TopTop each
each withwith slice
slice
/z
V2 tablespoon
lablespoon flour of paté
patd and
and aa mushroom.
mushroom. Spoon Spoon ai little
tittle sauce
sauce over
over
1 leaspoon tomalo
1 teaspoon tomato puree each
each steak;
steak; serve
serve thethe rest separately.. Garnish
rest separately Garnish withwith
E8 large mushrooms, stems chopped watercress.
watercress. Yield 8 servings.
8 servinss.
cups beef
2 cups beef stock
slock (or walerand
water and beef
beef cube)
r/a
V4 cup wine (optional)
eup red wine
Salt and pepper german beef roUs
rolls
I] leaspoon
teaspoon chopped
chopped parsley and thyme 4 pieces
pieces steak
steak roll
roll or
or sandwich
sandwich steaks,
steaks, each
each about
aboul
I1 cup butter
buller 66 ounces
ounces
88 slices white bread 22 teaspoons
teaspoons Dijon-style
Dijon-style mustard
mustard
I] cup
cup cooklng
cooking oil
oi! Yl teaspoon
/z teaspoon salt
salt
I1 can patdpate de foie
foie gras Y4
/r teaspoon
leaspoon pepper
Walercress
Watercress 22 large pickles, cul
cut inlo
into long,
long, Ihin
thin slrips
strips
Preheat o\'~n to
Preheal oven 350°f.
10 350'F. ounces salt
2 ounces
2 salt pork (or 2 strips bacon),
2 strips bacon), eut
cut into
into Ihin
thin
Firsl make
First make sauce: Melt
Meil butter. Add onionsonions and
and strips
strips
bacon . Slowly
bacon, Slowly cook to golden color; stir well.weil. Add
Add 1 large onion,
1 large onion, chopped
chopped
flour;
flour; cookcook until just
juSI turning light
lighl brown.
brown. AddAdd Vn cup vegetable oïl
1;'4 cup vegetable oil
tomato puree,
tomato puree, chopped mushrooms, stock, stock, wine, 1 V2 cups
1% cups hot
hOI beef
beef broth
brolh
salt,
salt, and and pepper. Bring to
pepper. Bring to boil;
bùil; simmer
sim mer l5 15 peppercorns
4 peppercorns
4
minutes. Add
minutes. Add parsley
parsley and
and thyme;
thyme; cook cook aa few
few VI bay Icaf
Vzbay leaf
74
74
 STEAK O- BEEF
STEAK BEEF

I1tablespoon
tablespooncornstarch
Lay steaks
Lay
cornstarch
steaks on
on flat
flat surface.
surface. Spread each with
Spread each with grilled
g."illed steaks
steaks
mustard;sprinkle
mustard; sprinklewithwith salt
salt and
and pepper.
pepper. marinade
marinade
Divide pickles,
Divide pickles, salt salt pork,
park, and
and onion
anion among
among YzY2 clp soy sauce
cup soy sauce
steaks
steaks as
as shawn.
shown. Roll
Roll up
up steaks
steaks jelly-roll
jelly-rolJ fashion;
fashion; 44tablespoons minced onions
tablespoons minced onions
sec ure with
secure with beef-roll clamps, toothpicks,
beef-roll clamps, toothpicks, or or c10ves garlic,
22cloves garlic, minced
minced
thread.
thread. I1tablespoon
tablespoon minced fresh gingerroot
minced fresh gingerroot
Heat oil
Heat ail in
in heavy
heavy saucepan'
saucepan. Add Add steak
steak rolls;
rails; cup rice
1;4 cup
Va wine, or
rice wine, or drY white wine
dry white wine
brown well
brown weil on
on all
ail sides,
sides, about
about l515 minutes.
minutes. Pour
Pour in
in small steaks
44 small of your
steaks of choice, boneless
your choice, boneless
broth, peppercorns,
broth, peppercorns, and and baybay leaf.
leaf. Cover;
Coyer; simmer
sim mer Cherry tomatoes for
Cherry tomatoes for garnish
garnish
I1hour
hour and
and 2020 Ininutes.
minutes. Mix together marinade
Mix together ingredients. Pour
marinade ingredients. Pour over
over
Remove
Remove beef
beef rails; discard
rolls; discard clamps.
clamps. Arrange
Arrange on on Refrigerate overnight or let sit at
steaks. Refrigerate
steaks. overnight or let sit al room
room
preheated platter.
preheated pla 11er. temperature 33 to
temperature ta 44 hours.
hours.
Blend cornstarch
Blend cornstarch with with small
small amount
amount coldcold water;
water; Brai] in
Broil aven or
in oven on grill
or on grill or
or hibachi. Baste with
hibachi. Baste with
stir into
stir into gravy.
gravy. Bring
Bring ta
to bail;
boil; cook
cook until
until thick
thick and
and marinade while
marinade are grilling.
sleaks are
while steaks grilling. When
When almost
almosl
bubbly. Correct
bubbly. Correct seasonings; serve gravy separa-
seasonings; serve separa- done, grill
done, tomatoes; ttse
grill tomatoes; lise for garnish. Yield
for garnish. Yield 44
tely. Yield
tely. Yield 44 servings.
servings. servings.
servings.

steak
grilled sirloin steak london broil
Place grill
Place grill rack
rack about
about 4 4 inches
inches above
above red-hot 2 (2-pound) flank steaks
steaks
coals. Sear steak about
coals. Sear steak about 5 5 minutes each side, then
side, I1 cup salad oil
grill
grill 33 minutes
minutes each
each side medium-rare. Allow 6
side for medium-rare. 1 cup dry red wine
la 10
to ounces per
l0 ounces per serving.
serving' Serve
Serve with butter sea-
with butter tablespoons soy sauce
4 tablespoons
soned with salt and freshly
soned with salt and freshly ground black pepper or 2 tablespoons chopped green onions
green onions
with Béarnaise Sauce
with Bdarnaise Sauce (see Index).
Index)' Yield as
as desired. 1I c10ve
clove garlic, chopped
german beeJ
beef rolls

{ \
/ ,''{
I /
i*
\

U:lF'
 grilled steaks
gri/led steaks
1I teaspoon
teaspoon salt
salt r/acup
V4 cap buUer
butter
7a teaspoon
Y<l peppel
teaspoon pepper 1l Clip
cup fresh
fresh mushroom
mushroom caps
caps
Place
Place steaks in shallow
steaks shallow pan.
pan. Y4
la cup
cup mayonnaise
mayonnaise
Combine remaining
Combine remaining ingredienls;
ingredients; pourpour over
over 22 leaspoons
teaspoons horseradish
horseradish
meal. Marinate alleasl4
meat. Marinate at least 4 hours (or overnighl).
hours (or overnight). 44 slices
slices loast
toast
Broil 55 10
Broil to 77 minutes onon each
each side
side 33 inches from
inches from 41emon
4lemon slices
slices
heat. Baste
heal. Baste frequently.
frequently. Slice thinly on
Stice thinly on diagonal. Dillweed
Yield 88 servings.
YieJd Salt
Salt and pepper both sides sides of
of filets.
filets.
Melt butler
Meil in heavy
butter in heavy skillet;
skillet; saute
sautd steaks
steaks to to
pepper steaks desired
desired doneness.
doneness. Remove
Remove From from skillet.
skillet. Add
Add
mushrooms; sautesautd until
until done.
done.
2 tablespoons
2 lablespoons peppercorns
peppercorns
Combine mayonnaise
mayonnaise and and horseradish.
horseradish. Spread
4 large sirloin
4 large (1 Inch
sirloin steaks (1 inch thick)
Ihick) Spread
33 to 4 tablespoons each toast slice
slice with mixture.
mixture.
104 tablespoons oil
r/a To
To serve,
serve, place
place steaks
steaks onon toast
toast slices;
slices; top
top each
Y<l cup butter each
Yz cap white wine with
with %Y<l cup mushrooms. Garnish with lemon slice
mushrooms. Garnish with lemon slice
1/2 cup
Yield 44 servings.
and dillweed. Yield servings.
22 tablespoons brandy (optional)
tablespoons brandy (optional)
Little lemon juice
Little lemon
Sail and pepper
Salt
j uice

Preheat broiler.
Preheat
pepper
broiJer. t/a
3/4 Clip
a
ragout {laberghoff
ragout la berghoff
cup butter
Press
Press the crushed pepper
the crushed weil into
pepper well into steaks, using
using 3Y2-pound boneless
boneless round
round steak.
steak, cut
cut into
into thin
Ihin
3Vz-pounil
wooden
wood en spoon.
spoon. strips
strips
Heat oil
Heat in pan;
oil in add half
pan; add half of
of butter.
butter. When
When foam-
foam- I1 cup
cup chopped
chopped onion
onion
ing, fry
ing, steaks 44 to
fry steaks to 66 minutes
minutes onon each
each side,
side, longer
longer 1 Y2 cups
llzz ClipS chopped
chopped greengreen pepper
pepper
ifif preferred.
preferred. Add Add remaining
remaining butter, if
butter, if needid.
needed. 11pound
pound mushrooms,
mushrooms, sliced sliced
Remove
Remove to to heated dish to
heated dish keep warm.
to keep warm. Yz cup
cup flour
flour
/z
Add
Add wine,
wine, brandy,
brandy, and lemon juice
and lemon to juices
juice to juices in
in cups beef
22 cups beef broth,
broth, canned
canned or or homemade
homemade
pan; bring to
pan; bring to boil. Season with
boil. Season with salt
salt and
and pepper;
pepper;
pour
l1cup
cup dry
dry white
white wine
wine
pour over
over steaks. Serveat
steaks. Serve at once.
once. I1 teaspoon
leaspoon saltsalt
. - Pepper can be scraped off
Pepper can be scraped off before before adding
adding sauce,
sauce, I1teaspoon
leaspoon Worcestershire
Worcestershire sauce sauce
ififpreferred.
preferred. Yield
Yield 44servings.
servings. Few drops
Few drops Tabasco
Tabasco sauce
sauce (to(to taste)
taste)
Melt Vz
Melt cup butter
1/2 cup butter in in large
large frypan.
frypan. Brown
Brown meat
meat
polish steak with
polish steak with over medium-high heat. Remove
over medium-high heat. Remove browned meat. browned meal.
mushroom
mushroom capscaps Saute onion
Sautd
pepper and
pepper
onion in in remaining
and mushrooms.
remaining butter
mushrooms. Cook
butter 22 minutes.
Cook 33minutes.
minutes. Add
minutes.
Add

I 1teaspoon
teaspoonsalt
salt Meil %
Melt cup butter;
1;4 cup butter; add add flour.
flour. Slowly
Slowly add
add
/zYlterspoon
leaspoonpeppermill-ground blackpepper
peppermill-groundblack pepper broth; cook
broth; cook until
until thickened.
thickened. Stir Stir inin wine
wine and
and
44(2-ounce)
(2-ounce)filets
filetsmignons
mignons seasonings. Add
seasonings. Add meat-and-mushroom
meat-and-mushroom mixture: mixture;
76
76
 t'\

pofish steak with mushroom caps

polish steak with mushroom caPs 77
 BEEF. STEAK
BEEFe STEAK
cover. Simmer 45 minutes to
cover.
tender.
I hour,
Simmer 45 minutes to 1 hour, until
until meat
meat is is beef extract
beef over
extract steaks; cook minute. Steaks
tender. . willwill
be be
over
medium-rare.
steaks; cook I minute. Steaks
Serve with butteied noodles medium-rare.
Serve with buttered noodles or or dumplings.
dumplings. yield
Yield Place on on
meat platter; place tomatoes around
8 servings. Place meat Dlatter; place tomatoes around
8 servings. steaks.
steaks.
Sprinkle
Sprinkle1 teaspooTl
I teaspoonchives on 4 pals Chives But-
chives on 4 pats Chives But_
ter;.-
ter; place
place2 2pals onon_-9a9h
pats each steak. Garnish with
shallow-fried round steaks watercress,
watercress, if desired. YÎeld
if desired. 2 to ,t."r,i-cuiniri
yietd 4 servings. *i,f,
shaJlow-fried
I (l lzz-pound boneless
round steaks 2 to a ,.."iigr.""
round steak).
1 (1 Y2-pound
cut about boneless round steak),
/z inch thick
cut about
reciRe Y2 inch lhick
Marinade
]2 tomatoes
l recipe
For Beef (see Index)
Marinade For Beef (see Index)
2loma'oes
Olive oil
sllver
silverbaked
bakedsteak
steak
Olive
Salt oil
and freshly ground pepper 4 large sirloin,
sirloin,club,
club.ororT·bone steaks
l$rgu T-bone steaks
Salt freshly ground pepper totofaste
and butter
y4 cup taste onoil
1142 cup buUer 1 clove garlic, crushed (opHonal)
tablespoons beef extracl
l.clole garlic, crushed (optional)
2 tablespoonsfinelybeef extract
chopped chives Blackpepper
Black pepper
1ll".pgon.
teaspoons
4Lntves finely 1Imedium
Bulter (seechopped
Index)
chives mediumonion
onion
Chives Butler (see Index) 1Icup choppedmushrooms
cupchopped mushrooms

sha llow_fried round

sha/low-fried s teaks
round steaks

Cut steak in half;.plac-e in shallow

Cut steak
marinade overin steaks. dish.pour
half; place in shallowdish. Pour I small
1 small green
green pepper
pepper
marinade
hours over steaks.Refrigerat e
Refrigerate
; turn occasi o""d. r;;;i ;";;r. r,1'.,
at at least
Ieast 2424 4 or
4 or 5 small
5 small fomaCoes
tomatoes (or(or
I 1 fablespoon tomato
tablespoon
hours; u"ria.. puree) tomato
Removeturn occasionally.
stem ends
Drain steaks; set aside. puree)
praceRemove stem ends from tomatoes; eut in halL
in rr,"rlffi;'-rT;T"'"",'ff Sail
Placewith in shal!ow
oil. nrolbaking
ffi
pan, cut-side-up;"rlilt
.'$ i brush
Salt
I tablespoon
1 tablespoon mixed herbs
ligh.tty
lightly
until
o.iicnis'f;;;;;;5Lr
oil. Broil 6 illches from source of
withand neatheat
mixed
2 tablespoons
herbs
butter
tender lightly b;;*;;. !"priri.rl *i,r, 2 tablespoons butter
saltuntil tender and
and pepper; ke$ lightly browned. Sprinkle with Chopped
Chopped parsley
parsley
warm.
salt and
rrace pepper;
butter keep warm.
in larse Preheat
Preheat oven
oven to 350°F.
to 350"F.
frypan over high heat until
bubblyPlace butter in large frypan
and light biown. over high heat until
place ,t."-fir'in BeatBeat steaks
steaks tq. tenderize; brush over with oil,
tq. tend-erize; brush least with
black pepper. Leave atover
bubbly and light
cook.30.seconds. brown. Place steaks iur,.r;
in butter; garlic~
calljc, andand oil,
1 hour.
cook 30
Turn; coot :b i..""arl
seconds. Turn;
heat to low; cook 2 minutes cook 30 seconds. ieouce
Reduce Meanwhile,
black
Meanwhile,
lepper. teave;
cuicul
i.;" i iour.
4 squares of foillarge enough to
on on 4-squares of foil large enough
heat to low; cook 2 minutes each ,i.i..-ipoon
each side. Spoon wrap
wrap 1 steak
I steak in each.
in each. to
78
78
 diane
steakdiane
steak
Chop onion, mushrooms, green pepper, and 10- 22lablespoons
tablespoons minced shallots or
minced shallols greenon
or green onions
ions
Chop cook mushrooms, green pepp.€r, and to-
onion,few chopped patsley.
maloes; 1I tablespoon freshly chopped parsley ... -
;;;i peppercoot
and
ie* minutes in a little ail.
minutes
10 season.
in a litlle oil' Add
Add sail
salt tablespoon freshly
(107u -ounce) can
1I(10V2-ounce) can beef cnllleo
consomme' chilled
beefconsomme,
pePPer to season.
- Heal
and
Hiui'broiler; about 1I toto 22minules
broil steaks about
broiler; broil steaks minutes Salt
Saltand
andpepper
PePPer to
to taste
taste
each side, or fry same length of lime. Put each I^'iT,iiJ'tr""tt
Ileaspoon Worcestershire sauce
teaspoonWorcestershire sauce
.u.n iia., o, fty same length of time' Put each bottletoto1;4%
steak on center of foil
of foil square.
square'Pile
Piletomalo-and-
tomato-and- Pound steaks with mallet ororwine
*itn rnulttt winebottle
;;t;center
onion mixture on each steak: sprinkle with
withherbs.
herbs' inch
inctrthick. steakswith
Piercesteaks
ttrict<.Pierce withtines of
tinesof forkforkon ononeone
on each steak; sprinkle I
onion
Fold
- Bake
Fold
foil-i*ture
foil
over ta seal.
over to seal. il; ;;ii-6
end; roll up steaks. into.
unroll1 steak inlo sizzling
slearc. Unrol! steak
Cook1Iminute
sizzling
minuteon on
guk.in oven 15 minutes l'or rare, 20 minutes for
ouen 15 minutes for rare, 20 minutes for
l"iiri
butter and ailbilininheavy skillet'Cook
tt.uuvskillet.
medium. i" and 25 10 JO minutes for well-done steak. each side.
side.
--i;iu..
each RemoveéJpheated
""aRemove platter'-
heatedplatler.
*.aiu*,
'Open; serveand25 to 30 minutes for well-done steak' hot-oil
on foil with remainings:eaks,steaks,one time, ininhal-ail
onealata a-time'
,.tu. on
ope;;parsley foil with patof9f,butter
pal butterrolleu
rolledinin Place remaining
on each side' Return
chopped on top ofofeach.
cfropptd parsley on top
Yield 4 servings.
each' Yield 4 servings' *Xitt.t cook
mixture; coof<1 f-minute
minuteon each side. Return
pour
high;pour
heattatohigh;
;;;il;;on plalter
steaks putt.ttotoskiUet. Turnheat
skillet'Turn
shake pan
brandy;shake pan until until
L.unJ"o".t
brandy over-.*tinguitrt"a'
steaks. lgnitebrandy;
steaks.Ignile
fffi;'itis extinguished. Reduce
name Reduce heat;
heat; cook 1cook I
steak
steakdiane
diane minute.
-i"ti..-Add sliallots; cook 2 minutes'
eaAshallols; cook 2 minutes. Sprinkle Sprinkle
1f you use a less expensive CUI of been than strip ilil";;ti;t,
with pars!ey, stirring stirrini well'Add
weil. consommd'1 I
Addconsommé,
use a less expensive cut of been than
strip -to
If vou
sirloin, marinale steak overnight before cooking.
cooking' .oooniutalaia alime,
spoonful time,to steak steakmixture in inskillet;
mixture skillet;
ririoinl *tinaie steat< overnight before 2 pan
Cook Steak quicklytatoretain
Diane quickly retaintenderness.
tenderness' L;i";to; boil.
bring boil'Spoon about tablespoons
Spoonabout 2 tab!espoons pan
plat-
Always serve ilDiane
6oot'St"uf, on a heavy, preheated pl aller 10to
platter fiq"f?onto
liquid L",.warm platter'Remove
*armplatter. Remove steaks
steaks tatoplal-
ei*uv, it on
servehot a heavy, preheated
keep thejuices and to heighten the full tlavor.
hot and to heighten the fuil llavor'
keep ihe juicesstrip
ter;*'a;;i.i
keep
ter; keep warm.
warm.
reducedbybv
untilreduced i
3 well-marbled sirloin steaks, eut V2 inch Cook-s.-uton
pan panliquid vigorouslvunti]
riquiavigorously
*lri-.ituled strip sirloin steaks, cut /z inch
Jthick half. with Jatt and
nuif.Season with salt and pepper; stir in pepper; stir in1
thick
2 tablespoons bulter Worcestershire sauce' Spoon sauce over steaks;
Vvorcestershiresauce. Spoon sauce over slea ks;
2 tablesPoons butter
2 tablespoons cooking oil r.*
serve i*-ediately.
immed iateJy. Serve
Serve with
with French-fried
French- fried
tablesPoons cooking oil
2
2 tablespoons brandy potatoes
potuto"t i r desired.
if desired. Yield
Yield 6 servings'
6 servings.
2 tablesPoons brahdY
7979
 BEEF.
BEEF STEAK
- STEAK

steak in savary
s(eak savory mana{a
marsolo sauce
sauce
steak
steak and
and mushroom
mushroom 33 lablespoons
tablespoons all-purpose
all-purpose flour
flour
I1 %
'12 cups Basic Bed Stock
cups Basic Beef Stock (see Index)
kabobs
kabobs '12 cup
Vz Marsala wine
cup Marsala wine
(see Index)

I1 pound
pound tenderloin
tenderloin steak
steak
pound fresh
'12 pound
Vz fresh mushrooms,
mushrooms, slicedsliced
12 small mushroom caps Salt and pepper
Salt and pepper to taste10 taste
12 smalt mushroom caps
Vz ctp red wine 4 lemon slices
4lemon slices
'11 cup red wine
Yz cup corn oil Trim steak;
Trim steak; slash
slash fat
fat at
at l-inch
I-inch intervals. Broil
cup corn oil intervals.
I1'11teaspoon
teaspoonWorcestershire
Worcestershiresauce
sauce
steak about
steak about 66 inches
inches from source of heat g8 Broil
from source min-
ofmedium-rare.
heat min_
I1clove
clovegarlic,
garlic, crushed
crushed
utes . Turn; broil 7 minutes
utes. Turn; broil 7 minutes for medium-rare. for
2 tablespoons catsup Place steak
Place steak on
on serving
serving platter;
platter; keep
keep warm.
2tablespoons catsup warm.
I1teaspoon
teaspoonsugar
Pour 1;" cup.
P,,our cup panpan juices
juices into
into heavy saucepan.
heavy saucepan.
sugar
/z teaspoon salt ^Add onion
Add.
.%
onion toto hot
hot juices;
juices; sautd
saute about 4 minutes
Yz teaspoon salt aboui 4 minures,
I 1tablespoon
tablespoonvinegar
vinegar
stirring frequently.
stirring frequently . Stir
Stir in
in flour
flour to make
to make thick
Pinch of dried maijoram paste. Stir in stock and Marsala; cook ttrick
paste. Stir in stock and Marsala; until
blended. cook
PÎnch of dried marjoram until
Pinch of dried rosemarv thickened and
thickened and flavors
flavors are
are blended.' Add mush-
Pinch of dried rosemary
roomsandandseasonings;
seasonings;cook
cook33 minutes.
Add mush_
Cut steakinto
Cutsteak intosmall
smallcubes.
cubes. rooms minutes.
Mix all otheringredients Cut steak
Cut steak diagonally
diagonally into
into VI-inch slices. pour
Pour
. Mix ailother ingredientstogether
togetherininbowl.
bowl.Add
Add %_inch slices.
steak; marinate at least 2 hourJ. sauceover
sauce oversteak;
steak;garnish
garnishwith
withlemon
lemon slices. yield
Yield
steak; marinate at least 2 hours. slices.
, Alternate
Alternate steak
steak and
and mushrooms
mushrooms on
on skewers.
skewers.
about4 4servings.
about servings.
Cook
Cookuntil
untilmeat
meatisistender,
tender,about
aboutI515rnlnrt"r.-nurt.
minutes. Baste
frequently with marinaae. yieta uUouii
frequently with marinade. Yield about 8,[i*.rr.
skewers.
steaksbercy
steaks bercy
steakininsavory
steak savory herbbutter
herb butter
marsala
marsalasauce
sauce 44 ouncessoftened
ounces softenedbutter
llablespoonfinely
butter
finelychopped
choppedparsley
parsley
| (lVz -inch) sirloi
I tablespoon
1 (lV2-inch) n steak
sirloill steak Itablespoon finely chopped chives
I tablespoon finely chopped chives-
l medium onion,
1 medium grated
onion, graled 1 teaspoo dried
I teaspoon Il dri"d c ht''fVil
chervil
8080
 STEAK-BEEF
STEAK. BEEF

I 1teaspoon
teaspoondried
driedtarragon
tarragon Arrange steaks on
Arrange steaks preheated platter'
on preheated Place I 1
platter. Place
1tablespoon
tablespoongrated
gratedshallots
shallotsororonion
onion lemontf".
lemon on each steak; top slice of
slice on each steak; top with slice ofHerb
with Herb
1
Dash
Dash of of pepper
pepper Garnish with
Butter. Garnish
Butter. with watercress and potatoes'
watercress and potatoes.
44filets
filetsmignons
mignonssteaks
steaks Yield44servings.
Yield servings.
2 tablespoons vegetable
2 tablespoons vegetable oil
oil
Y2 teaspoon
/z teaspoon salt salt steaks esterhazY
steaks esterhazy
teaspoonpePper
l/r1/8teaspoon peppèr /lv.apound mushrooms,diced
poundmushrooms, diced
41emon
4lemon slices slices I1small carrot,diced
smallcarrot, diced
Watercress
Watercress 11shallot orgreen
shallotor onion,minced
greenonion, minced
French-fried
French-fried potatoespotatoes(cut (cutvery
verythin'
'hintdried
dried on
on tablespoonsbutter
22tablespoons butter
towels,deeP'fried)
towels, deep-fried) 11teaspoon
teaspoon PaPrika
paprika
Make Her6
Make Herb Butter
Butter firstfirst by blendiog all
by blending a11 ingre-
ingre- /rY2 teaspoon
teaspoonsalt
salt
dients. Spooo
dients. Spoon onto ooto sheet
sheet of
of waxed
waxed paper;
paper; shape
shape I1cup sourcrelm
cup sour cream
ioto
into roll
roll about
about 1
lV2V2 înches
inches in
in diameter.
diameter' Chill
ChilI in
in 1l teaspoon Worcestershiresauce
teaspoon Worcestershire sauce
freezer while
freezer steak is
while steak is prepared'
prepared. Cut ioto 44 thick
Cut into thick 44 servinss sirloin, T-bone,
beef sirloin,
servin,.gs beef or fillet
T -bone, or fillet steaks
steaks
slices just before servîng.
slices just before serving. carrot, and
Saute mushrooms, carrot,
Saut{mushrooms, in butter'
shallot in
and shallot butter.
Brush steaks
steaks with
with oil'
oil. Depending
Depending onon thickness'
thickness, Add paprika, salt, sour cream' and Worcester-
Add paprika, salt, sour cream, and Worcester-
Brush
broil about
broil about 55 minutes
mînutes on on each or to
each side or desired
to desired shire sauce. Simmer
shire iauce. minutes; do
Simmer 22 minutes; not boil'
do not boil.
doneness. Season with salt
doneness. Season with salt and and pepper.
pepper' top with
Broi! steaks; top
Broil with sauce' Yield 44 servings'
sauce. Yield servings.

steaks bercY
steaks bercy

818l
 BEEF.STEAK
BEEFe STEAK

swisssteak
swiss steak YJVscupcupdry
drysherry
sherry
4 4tablespoons
tablespoonsbrown
brownsugar sugar
poundseye
22pounds eyeorofround
round
lzz flour
cupflour
l%'easpoons
1'12 teaspoonsground
groundginger
ginger
Y2 cup 22teaspoons
teaspoons graled
gratedonion
onion
teaspoonssalt
22teaspoons salt 1Iclove garlic,crushed
clovegarlic, crushed
22teaspoons paprika
teaspoonspaprika
18lEchunks
chunkscanned
cannedplneapple
pineapple
onions,sliced
22onions, sliced
1818small
smallmushroom
mushroomcaps caps
I large can tomatoes
1 large can lomaloes 22tablespoons
tablespoons pineapple
pineapplejuice juice
I ctn tomato
1 can toma'o sauce sauce 1Ilablespoon
tablespoon cornstarch
cornslarch
2 to 3cups
2103 water
cups waler
Cul
Cutsleak
steak into
intol-inch
l-inchsquares.
squares.
teaspoon pepper
Y27zleaspoon pepper
Mix together
Mix together.soysoysauce,
sauce,sherry,
sherry,sugar,
sugar, ginger,
ginger,
Yz cup shortening
Y2 cup shortening onion,
3/r-inchthick. onion, andandgarlic.
garlic. Add
Add meat; marinate33hours.
meal; marinale hours.
Cut meat
Cut meat inin slices about J/s-inch
slices about thick. Dip
Dip into
into Place steak,
Place steak, pineapple,
pineapple,and and mushrooms
mushrooms on on
flour seasoned
nour seasoned with with salt
saltand paprika.
and paprika. skewers,
skewers,slarling
starting and
and finishing
finishing with
with meal.
meat. Broil
Broil or
or
Saule onions until
Sautd onions yellow. Remove
until yellow. Rimove on onions with
ions with grill about
grill
slotted spoon;
about 44 10
to55 minutes,
minutes,unliluntil cooked to taste;
cooked \0 rasre;
sloued spoon; leave in pan.
fat in
leave fat pan. tum
turn once
once or
or twice
twice toto brown
brown evenly.
evenlv.
Brown meat
Brown meat slices;
slices; remove
remove fromfrom pan.
pan. Mix
Mix pineapple
pineapple juice
juice sJowly
slowly into
into cornstarch.
cornstarch. Add
Add
Put remaining seasoned nour
__ Put remaining seasoned flour into pan; stir.
into pan; stir. marinade;
marinade; cook,cook, stirring
stirring conslantly,
constantly, unlil
until sauce
sauce
When nour
When flour andand fatfat are
are mixed thoroughly, add
mixed thoroughly, add thickens.
thickens. Serve
Serve with yield enough
boiling water. with kabobs.
kabobs. Yield enough for
for 6610
to
boiling water. Stir until gravy
Stir unlil gravy isis made.
made. AddAdd to- to- 88 skewers.
skewers.
matoes and tomato
matoes'and tomato sauce;
sauce; if if too
too thick,
thick, add
add more
more
water. Bring
water. Bring to to boil.
boil. Strain; pour Over
Strain; pour over meat
meat andand teriyaki steak
steak
onions that have been put into
onions that have been pUI inlo casserole. casserole. 44 boneless
bonefess steaks, gboat Y2
steaks, about Yz pound
pound each
each
Bake, tightly covered,
Bake, tightly covered, in in 325°F
325"F oven until meal
oven until meat
tender, approximately
is tender, approximately 22 hours. hours. Serve marillade
marinade
is Serve over fluffv
over fJu ffy
rice. Yield
riee. Yield 88 servings.
servings. 1I c10ve
clove garlic,
garlic, finely
finely minced
minced
1I sugared
sugared or
or candied
candied ginger, finely
finely minced
minced
1I tablespoon brown sugar
teriyaki
teriyaki Salt
sugar
2Vz to
2Yl 3 pounds
to 3 sirloin sleak,
pounds sirloin steak, cul
cut about Pepper, freshly ground
Y2 inch thick
}zz inch Ihick Pinch of monosodium glutamate (MSG)
I1 cup
cup soy
soy sauce
sauce Y2 cup red wine or sherry
Yz sherry
lerÎyak i
teriyak
 i1

,l

{
-";t
teriyokii steak
teriyak
66 tablespoons
tablespoons soy sauce
sauc€ 2 tablespoons sugar
V2
Vz cup
cup white wine 2 tablespoons sherry wine
Juice of half aa lemon 11/z
V2 pounds steak, cut into l-inch
cut inlo f-inch cubes
2 or more tablespoons margarine
stuffed-tomato
stuffe d- tomato garnish
garnis h Combine soy soy sauce,
sauce, spices. sugar, and
spices, sugar, wine to
and wine to
44 medium tomatoes make
make marinade.
marinade . Marinate
Marinate meat
meat at
at least
least I
1 hour.
hour .
Salt meat; reserve
Drain meat; liquid..
reserve liquid
White
White pepper
peppel in medium skillet.
medium skillet.
Melt 22 tablespoons margarine in
Mel!
4 tablespoons bean sprouts, canned or fresh quickly on ail
meat cubes quickly
Brown meat all sides.
sides.
11 tablespoon
tablespoon tomato catsup Place meat
meat inin chafing pour sauce
dish; pour
chafing dish; sauce over. Stir
over. Stir
Combine
Combine marinade ingredients in in shallow
shallow dish
dish occasionally. (You
occasionally. won't have
(You won't have to to stir
stir much,
much, as as
large enough
large enough to to hold
hold steaks.
steaks. Stir until weil
Stir until well will eat
guests will
guests eat steak
steak onon handy toothpicks very
handy toothpicks very
blended.
blended. AddAdd steaks;
steaks; coat well. Marinate
coat weil. Marinate 12 12 quickly.) If
quickly.) If you
you like,
like, add pineapple chunks
add pineapple chunks to to
hours; turn steaks
hours; turn steaks frequently. Drain steaks;
frequently. Drain steaks; ar-
ar- chafirig
chafirig dish. Yield 66 to
dish. Yield to 88 servings.
servings.
range
range on on broiler pan. Place
broiler pan. under preheated
Place under preheated
broiler;
broiler; broil4
broil 4 minutes
minutes on on each
each side.
Meanwhile,
Meanwhile, remove
remove stems
stems from
side.
from tomatoes;
tomatoes; eut cut
tokyo steak
steak
off approximately
off approximately VI t/z-inch
-inch slices from boltoms
slices from bottoms.. Salt
Salt
Scoop
Scoop out
out seeds;
seeds; discard
discard.. Sprinkle
Sprinkle insides with salt
insides with salt Ground ginger 10
Ground ginger to tas le
taste
and Pepper
Pepper to to taste,
taste, freshly ground
freshlY ground
and pepper.
pepper.
Place
Place bean
bean sprouts
sprouts and
and catsup into small
catsup into small skillet;
skillet; 22 tablespoons
tablespoons rice or sherry
wine or
rice wine sherrY
heat
heat 55 minutes.
minutes. Spoon
Spoon into
into tomatoes.
tomatoes. filet mignon
44 filet mignon steaks, about 66 ounces
steaks, about each
ounces each
Arrange
Arrange steaks
steaks on on preheated
preheated serving platter.
serving platter. V2 tablespoons
1172 butter
tablespoons butter
Garnish with rice. 1I (lI-ounce)
(1l-ounce) can oranges
mandarin oranges
can mandarin
Carnish with stuffed tomatoes. Serve with
with stuffed tomatoes. Serve rice.
Yield
Yield 44 servings.
servings. 1I tablespoon
tablespoon capers
capers
1I tablespoon butter, eut
tablespoon butter, into small
cut into pieces
small pieces
Note:
Note: If If using
using fresh
fresh bean
bean sprouts, boil 22
sprouts, bail Combine salt,
Combine salt, ginger, pepper, and
ginger, pepper, wine; blend
and wine; blend
minutes,
minutes, then
then rinse with cold
rinse with cold water
water before
before Llsing.
using. well. Rub
weil. onto steaks.
Rub onto steaks.
Heat 1I V2% tablespoons
Heat tablespoons butter butter inin heavy skillet'
heavy skillet.
Add steaks;
Add steaks; sauté minutes on
sautd 22 minutes on each
each side. Arrange
side. Arrange
teriyaki
teriyaki steak
steak bits
bits oranges
oranges and and capers
capers on top of
on top of steaks;
steaks; dot with re-
dot with re-
V2
Vz cup
cup soy
soy sauce
sauce maining
maining butter.
butter. Place
Place skillet
skillet under
under preheated
preheated
1I clove
clove garlic,
garlic, chopped
chopped fine
fine broil 33 minutes.
broiler; broil
broiler; minutes. Serve immediately
steaks immediately
Servesteaks
1I teaspoon
teaspoon ground
ground ginger
ginger on plates. Yield
preheated plates.
on preheated Yield 44servings.
servings.

83
83
 f

teriyak i steak bits

teriyaki

VARIETYMEATS
VARIETY MEATS 1/2 cup chopped
Yz
Yl cup
Vz
chopped grcen
green pepper
chopped celery
cap chopped celery
pepper .

1/2 cup
Yz ehopped onlon
cup chopped onion
LIVNR
LIVER % leaspoon salt
1/2 teaspoon
Vr leaspoon pepper
1/8 teaspoon pepper
braised liver
braised liver and onions PI4 pounds
1%
2
pounds beef
lablespoons
beef llver,
fat
2 tablespoons fat or oll
liver, cut
or oil
cul into
inlo strips
slrips

1YI pounds
1% pounds sllced beef liver
sllced beef liver 33 cups
cups cooked
eooked rice (about 11 cup
riee (sbout cup uncooked)
uncooked)
Y2 cup flour
/z cup f10ur Mix tomato
Mix tomato sauce
sauce and
and tomatoes
tomatoes with
with green
green pep-
pep-
tablespoons fst
221ablespoons fat oror oil
oil per,
per, celery, anion, salt,
celery, onion, salt, and
and pepper.
pepper. Simmer
Simmer 15 15
1/z
1 YI teaspoons
teaspoons salt salt minutes.
minutes.
\14 teaspoon
lzr teaspoon pepper
pepper Cook liver
Cook liver in
in fat
fat until
untillightly browned. Add
lightly browned. Add to to
11large
large onion,
onion, sllced
sliced tomato mixture;
tomato mixture; simmer
simmer 30 30 minutes
minutes or or until
until liver
Jiver
% cupwater
\14 cup waler isis tender.
tender. Serve
Serve over
over rice. Yield 66 servings.
rice. Yield servings.
Remove skin
Remove skin and large veins
and large veins from
[rom liver;
liver; coat
coat
with
withflour.
-brownHeat
flour.
Heat fat fat in
in large
large frypan
frypan overover moderate
moderate heat;heat;
risotto alla
risotto alla bolognese
bolognese
brown liver liver on
on one side. Turn
one side. Turn liver;
liver; sprinkle
sprinkle with
wilh 1/2to
Yz V4 pound
103/a poundcalf
calfllver
IIver
seasonings.
seasoning.~. Cover Cover with onion. Add
with onion. Add water;
waler; cover
cover Ilonion
onion
panpan tightly.
tightly. Cook
Cook overover lon,
10\\1 heat
heat2020toto 30
30minures
minutes l1clove
clovegarlic
garlic
ororuntil liver isistender.
untilliver tender.Yield
Yield66servings.
servings. I1cup
cupquartered
quartered mushrooms
mushrooms
22103 tablespoonsbutter
to 3 tablespoons but.ter
creoleliver
creole Iiver I 1cup
cuplong-grain
long-grainrice
l 1dessert
dessertspoon
rice
spoontomato
tomatopuree
puree
I 1(t-ounce) cantomato
(8-ounce)can tomatosauce
sauce 21/2toto33cups
2Vz cupsstock
stock
I 1(16-ounce)
(16-ounce)can
cantomatoes
lomaloes Saltand
Sslt andpepper
pepper
84
84
tokyo
tokyosteak
steak
85
risotto alla
risollo alla bolognese
bolognese

1I tablespoon
tablespoon mixed
rrrixed herbs
herbs Serve
Serve oxtails
oxtails hot
hot with
with liquid
liquid for
for gravy. yield 66
gravy. Yield
1I cup grated Parmesan cheese
cup grated cheese to 88 servings.
ta servings.
Cut liver inlo
Culliver into chunks.
chunks.
Chop onion
Chop onion fine.
garlic.
fine. grilled oxtail
french griHed
Crush garlic.
mushrooms. 11 large
large lean
lean oxtail
oxtail eut
cut inlo
into even-sized
even-sized pieces
pieces
Quarter mushrooms.
Melt buller;
butter; cook Several
Several parsley
parsley stalks
stalks
Melt cook anion
onion and garlic aa few
and garlic few min-
with lid pan. Add 1I bay leaf
leaf
utes with lid on
on pan. Add liver; cook quickly unlil
cook quickly until
it changes 1l sprig
sprig thyme
thyme
it color. Remove
changes color. from heat.
Remove from Add mush-
heat. Add
rooms, rice, 6 or 7 peppercorns
rooms, rice, tomato
tomato puree,
puree, 2Y2
2t/z cups stock, salt,
cups stock,
pepper. Bring to boil; stir ail 20nions
2 onions
and pepper. all the time.
time. Reduce 22 carrots
heat;
heat; simmer gently 25
simmer gently to 30
25 ta 30 minutes.
minutes. Stir
Stir occa- 6 to 7 tablespoons
tab.lespoons butter
sionally; add
sionally; extra slock
add exlra stock ifif rice becomes dry.
rice hecomes
4 to 5 tablespoons dried white bread bread crumbs
When cooked, rice
When cooked, rice should
should have
have absorbed
absorbed ailall crumbs
moisture. Preheat broiler.
moislure. Sprinkle top with chopped chopped herbs.
Ilerbs. Serve
with grated Soak oxtail pieces at at leasl
least 33 haurs
hours in
in cald
cold salted
salted
with cheese. Yield 4 servings.
grated cheese.
water (overnight if if possible).
possible). Drain;
Drain; put inlo
put pan
into pan
of boiling water containing herbs, herbs, peppercorns,
peppercorns, 22
anions, and carrots.
onions, carrots. Cook
Cook slowly 2 2 to
to 33 hours
hours or
or
OXTAIL until meat is tender. Drain; reserve
gravy
gravy with vegetables if
wilh vegetables
reserve liquid
if desired. Dry
liquid to
Dry oxlail.
to use
oxtail.
use as
as

Melt 3 to 4 tablespoons
tablespoons butter;
butter; roll
roll each
each oxtail
oxtail
braised oxtails this, then in bread crumbs.
in this,
Heat broiler until
Heat broiler
crumbs.
until red-hot.
red-hot. Broil
Broil oxtail
oxtail pieces
pieces
33 tablespoons
tablespoons butter or fat
butter or fal unlil brown
until brown and crisp;
crisp; turn
turn frequently.
frequently. Serve
Serve with
with
I1 onion,
onion, chopped
chopped Robert. Yield
Sauce Robert. Yield 44servings.
servings.
22 carrots,
carrois, sliced
sliced
I1 small sauce robert
sauce robert
small turnip,
lurnip, diced
diced
I1 stalk
slalk celery,
celery, chopped
chopped 33 tablespoons
tablespoons butter
butter
lablespoons flour
22 tablespoons flour I1 onion,
onion, chopped
chopped
oxtails
220xlails 33 tablespoons
tablespoons wine
wine vinegar
vinegar
I1teaspoon
teaspoon salt
salt I1 tablespoon
lablcspoon flour
f10ur
lh teaspoon pepper
l/S teaspoon pepper l1 cup
cup brown
brown stock
stock
22cloves
c10ves I1 tablespoon
tablespoon chopped
chopped gherkins
gherkins
Melt butter in
Melt butter saucepan. Add
in saucepan. Add onion,
onion, carrots,
carrots, 22 teaspoons
teaspoons French
French mustard
mustard
turnip,
turnip, and
and celery. very lightly
When very
ce1ery. When lightly browned,
browned, Salt and
Salt and pepper
pepper
slirin
stir in flour;
nour; blend
blend well.
weIl. Melt butter;
Melt butter; cook
cook onion
onion slowly
slowly 66 to
la 88 minutes.
minutes.
Cut oxtails into
Cut oxtails 2- to
inlo 2- 3-inch pieces;
la 3-inch add to
pieces; add ta pan.
pan. Add
Add vinegar;
vinegar; boil
bail few
few minutes.
minutes. Add
Add flour,
flour, then
then
Add sail, pepper,
Add salt, claves, and
pepper, cloves, and 22 cups
cups water.
waler. Bring
Bring stock; bring to
slock; bring ta boil.
boil. Cook l0
Cook 10 minutes.
minutes. Add Add
to
ta boil,
bail, stirring
slirring constantly. heal; let
Reduce heat;
canslantly. Reduce lei sim-
sim- gherkins, mustard, salt,
gherkins, mustard, salt, and
and pepper.
pepper. Reheat;
Reheat;
mer2to3hours.
mer 2 to 3 hours. serve.
serve.

86
86
 VVARIETY MEATS •oBEEF
ARIETY MEATS BEEF

TONGUE
TONGUE
apricot
apricot tongue
tongue
1Ismall
smallbeef
beeflongue
tongue
Water
Water
\14Yacup
cupsoy
soysauce
sauce
22cloves garlic, cul
clovesgarlic, cut
sauce
sauce
2/2/t
3 cup
cap brown
brown sugar
sugar
z/acup
3/4 cup calsup
catsup
V47a leaspoon
teaspoon graled
grated fresh
fresh gingerroot,
gingerroot, or or
V2
/z leaspoon
teaspoon powdered
powdered ginger
ginger
1I lablespoon
tablespoon soy soy sauce
sauce
1I package
package dried
dried apricols
apricots
Place
Place tongue
tongue inin large
large pot ; add
pot; add water
water totocover.
cover.
Mix inin Y4%cup
Mix cup soy
soy sauce
sauce andand garlic
garlic.. 8ring
Bring to to boil;
boil;
simmer
simmer 22 to to 33 hours
hours until
until tongue
tongue isis tender.
tender. Cool;
Cool;
rem
remove ove skin
skin.. Trim
Trim base
base.. PUI
Put back
back inin pot
pot to
to reheat.
reheat.
SlSlice
ice before
before serving.
serving.
Make
Make sauce:
sauce: Combine
Combine al! all ingredients
ingredients in in sauce-
sauce-
pan;
pan; simmer
simmer slowly
slowly until
until apricots
apricots are
are soft.
soft.
Pour
Pour sauce
sauce over
over sliced
sliced tongue
tongue.. Yield
Yield 44 servings.
servings.

cooked
cooked pickled tongue
tongue
1| (2- to 3-pound)
(2- 10 3-pound) pickled
pickled longue
tongue
Wash
Wash tongue;
tongue; cover
cover with
with boiling
boiling water.
water. Cook
Cook
Vz hour;
\/2 hour; pour
pour off
off water.
water. Add
Add fresh boiling water
fresh boiling water
to
to cover;
cover; cook
cook over
over low
low heal
heat 2102
2 to 2%\/2 hours,
hours, until
until
tender.
tender. Test
Test wilh
with fork If water
fork.. If water cooks
cooks out,
out, add
add
more
more boiling
boiling water
water during
during cooking
cooking period.
period. Cool,
Cool,
peel. Trim
Trim base;
base; slice.
slice.
Serve
Serve on bed of
on beu of rice
rice or
or serve
serve colt!
cold wil h Dijon
with Dijon
french grilled oxtail
gritled oXlail muslard.
mustard. Y ielcl 66 servings
Yield servings..
french
cooked pickled
cooked pick led llingue
tongue
r .rvr '
d*{,{
*

\
BEEF·
BRRF . VARTI.]'I"Y
VARIETY MNA.I.S
MEATS
creole sauce
creole sauce
red-stewed beef
red-stewed beef tongue
tongue
44 medium onions
onions
11small
sm ail fresh
fresh beef
beef tongue
tongue (2
(2 pounds)
pounds)
Boiling water
waler to cover meat
10 cover meal 44 green sweel peppers
green sweet
Boiling
clove garlic
Y2 clove garlic 11 pound
pound fresh mushrooms
/z
ctup olive oil
Y4 cup
Yn
l1 tablespoon
tablespoon oiloil
lablespoons sugar
3 tablespoons
22 tablespoons
tablespoons cooking
cooking wine
wine
22 tablespoons
tablespoons darkdark soy
soy sauce
sauce per
per pound
pound ofof meat
meal I1 bay leaf
Jeaf
11 teaspoon
leaspoon allspice
11 teaspoon sugar per
teaspoon sugar per pound of of meat
meal
r/a
Immerse tongue completely in
Ibngue completely in boiling water. Y4 cup wine vinegar
cup wine
Immerse
Turn off off heat;
heat; let soak I1 minute. Remove
let soak Remove tongue
tongue 22 (l-pound)
(l-pound) cans Italian tomatoes
Turn cayenne pepper 10 to taste
laste
from water.
water. Use
Use blunt
blunt knife
knife to peel
peel off skin and Salt and cayenne
from Slice anions lengthwise into thin strips.
trim base.
base. onions lengthwise
trim in half
half lengthwise; remove seeds
Brown garlic in ail in
in oil wok or
in wok or skillet'
skillet. Brown
Brown Cut pep
Cul peppers
pers in lengthwise; remove seeds
Brown garlic and membrane. halves intointo slrips same width
strips same
tongue on on both
both sides.
sides. Lower
Lower heat;
heat; add
add cooking membrane. Cut halves
tongue as onions.
wine. For
wine. For each
each pound
pound of of tongue,
tangue, addadd 22 table-
Cut mushrooms
Cut mushrooms wilh with stems into
attached into
stems attached
spoons dark soy
spoons dark soy sauce. sauce. Cook
Cook over
over low heal 1lYz
heat to
!Il 10
lengthwise
lengthwise slices about 1/8r/t inch thick.
inch thick.
22 hours.
hours. Turn
Turn tongue
tongue at at 20-minute
2O-minute intervals. Add
in ail
oil in
in large
water to la maintain
maintain quanlity Sauté
Sautd vegetabJes lightly in
vegetables lightly large saucepan
saucepan
water quantity of of cooking liquid
liquid al
at 66
Add
la 8 tablespoons. During lasl 20 minutes, add 1I wilted but
over medium heat until wilted but not brown. Add
not brown.
to 8 tablespoons. During last 20 minutes, add very
leaspoon sugar Yield 4 servings. remaining ingredients. covered, over
Simmer, covered,
ingredients. Simmer, over very
teaspoon sugar per pound. 4 servings.
low heat
law 2 Stir frequently,
hours. Stir
heat 2 hours. frequently, mashing
mashing
tomatoes. Sauce will be
Sauce will thick. Yield
be thick. Yield 33 to
to 44 cups.
cups'

smoked tongue with

creole
creole sauce
sauce sweet-sour tongue
J (2-pound) smokedsmoked beef beef tongue
tongue 11 fresh
fresh longue,
tongue, 22 to pounds
to 33 pounds
1 large onion, chopped
large onion, chopped Salt
Salt toto taste
taste
J carroi,
carrot, chopped
chopped JI onion
onion
22 staJks
stalks celery,
celery, chopped
chopped 1l Jemon,
lemon, sliced
sliced Ihin
thin
22 cloves
cloves 1I cup
cup raisins
raisins
1I recipe
recipe Creole
Creole Sauce
Sauce /a teaspoon
Y4 teaspoon cinnamon
cinnamon
Place
Place tangue
tongue in in large
large kettle;
kettle; caver
cover wilhwith water.
water. /n leaspoon
Y4 teaspoon allspice
allspice
Add
Add onion,
onion, carrot,
carrot, celery,
celery, andand claves.
cloves. Caver;
Cover; Pepper
Pepper to to laste
taste
bring 3/acup
Jj~ cup vinegar
bring to to boil.
boil. Reduce
Reduce heat;heat; simmer
simmer aboutabout 22 hours
hours vinegar
or
or unlil
until fork-tender.
fork-tender. RemoveRemove tangue
tongue from from liquid;
liquid; 11 cup
cup brown
brown sugar
sugar
let cool.
leI cool. Peel
Peel off
off outer
outer skin;
skin; trim
trim base.
base. JO
10 gingersnaps
gingersnaps
Add
Add enough tongue broth la
enough tangue broth to Creole
Creole SauceSauce 10 to Caver
Cover tongue
tongue withwith water;
water; cook with sail
cook wilh and
salt and
lhin 10 desired
thin to desired serving 'consistency.
serving'consistency. Pour
Pour Creole
Creole anion until tender.
onion until Skin longue,
tender. Skin trim base,
tongue, lrim and
base, and
Sauce
Sauce intointo serving
serving plalter
platter ta
to deplh
depth of of 1;"% inch,
inch. slice.
slice.
Cul
Cut tongue into thin slices, starting atat base.
longue in ta lhin slices, starting base. Strain
Strain gravy. Add Jemon,
gravy. Add lemon, raisins,
raisins, cinnaman,
cinnamon,
Arrange
Arrange slicesslices in
in sauce.
sauce. Cut
Cut slices
slices toward
toward tip tip atat an
an allspice, pepper, vinegar,
allspice, pepper, brownsugar,
vinegar, brown sugar, and and
angle,
angle, so so pieces
pieces willwill not
not be
be too
too small.
small. Serve
Serve withwith gingersnaps (softened inin water);
gingersnaps (softened boil. Add
water); bail. Add slÎced
sliced
remaining
remaining sauce. sauce. Tongue
Tongue cancan bebe reheated
reheated in in liquid
liquid tangue;
tongue; and boil aa few
and boil few minutes. Yield66 toto 88
minutes. Yield
ifif desired. Yield 6 108 servi
desired. Yield 6 to 8 servings. ngs. servings.
servings.

88
 BNVERAGNS
BEVERAGES
cafe br0lot
cafd brt.lot
33 tablespoons
tablespoons sugar
sugar
Thinly peeled
Thinly peeled rind
rind ofof 1I small
small orange
orange
1I vanilla pod or
vanilla pod or 1I teaspoon
teaspoon vanilla
vanilla extract
extract
11%Y2 cups
cups brandy
brandy
66 cups piping-hot black
cups piping-hot black coffee
coffee
banana
banana shake
shake
Place sugar,
Place sugar, orange
orange rind, rind, and
and vanilla pod inin
vanilla pod
heatproof
heatproof bowl;bowl; bruise
bruise rind
rind with
with wood
woodenen spoon.
spoon.
Pour brandy
Pour brandy intointo small
small saucepan; place over
saucepan; place over
low heat
low until heated
heat until heated through.
through. Pour
Pour over
over sugar
sugar
appltspineapple cooler
apple-pineapple mixture. Ignite;
mixture. stir constantly
Ignite; stir constantly 30 30 seconds.
seconds. Ex-
Ex-
3 cups unsweetened juice
unsweetened apple juice tinguish
tinguish f1ames
flames withwith hothot coffee.
coffee. Remove
Remove orange
orange
2 cups unsweetened
unsweelened pineapple juice rind
rind and
and vanilla pod.
vanilla pod.
1I cup orange
orangejuice
juice Serve
Serve in coffee cups.
in coffee cups. Do Do not
not serve
serve with
with cream
cream or
or
2 tablespoons freshly squeezed
squeezed lime
lime or
or lem
lemon juice
on juice additional
additional sugar.
sugar. Yield
Yield about
about 2020 demitasse
demitasse cups.
cups.
garnish
Orange slices to garnish
ingredients; chilI.
Combine ingredients; chill. Garnish
Garnish glasses with
glasses with
Yield 1I Y2
orange slices. Yield quarts.
% quarts.

bananashake
banana shake
1I banana
1I tablespoon
tablespoon lemon juice
4 tablespoons
tablespoons sugar
1I cup milk
1I cup plain yogurt
Whipped cream (garnish)
Puree banana, lemon
Puree banana, juice, and
lemon JUlce, and sugar
sugar in
in
blender or food
blender milk
food processor until smooth. Add milk
yogurt; blend until thoroughly mixed.
and yogurt;
Pour at once
Pour at into glasses.
once into Top with
glasses. Top with dab
dab of
whipped cream. Yield 3 cups.

cafi brfrlot
 caribbean punch

caribbean punch
Juice of 12 12 oranges
Juice of 12 lem ons
12lemons
33 cups
cups white rum
V2
Yz cup
cap (packed) brown
brown sugar
1l teaspoon cinnamon
11 teaspoon cloves
1l teaspoon nutmeg
nutmeg
11 teaspoon ginger
12
12 cups crushed ice
Mix juices, rum, brown sugar, and spices.
Place crushed ice in punch bowl; pour rum mix-
ture ice. Coyer
ture over ice. with cloth;
Cover wiLh cloth; let
let stand l0 min-
stand 10
utes.
utes. Remove cIoth;
cloth; stir mixture well.
weIl. Add 2 trays
cubes; garnish with orange slices.
ice cubes;
rims of glasses
Dip rims in ice
glasses in water, then
ice water, in sugar
then in sugar
for frosted
for frosted effect, if desired.
effect, if desired. Ladle punch into
Ladle punch
glasses;
glasses; garnish
garnish each
each glass with orange
glass with orange slice
slice and
long
long orange-peel
orange-peel strip. Yield about
strip. Yield about 20 (%'cup)
20 (%-cup)
servings.
servings.

champagne punch
1l cup orange juice, chilled
orange juice, chilled
22 cups juice, chilled
lemon juice,
cups lemon
chocolate yogurt brandy
2V2
2Vz cups
ctps Basic Sugar
Sugar Syrup
Syrup (see
(see Index) 22 scoops
scoops chocolate
chocolate ice cream
ice cream
1I quart
quart sauterne,
sauterne, chilled
chilled 1I cup yogurt
cup plain yogurt
22 quarts
quarts soda
soda water,
water, chilled
chilled 22 tablespoons brandy
tablespoons brandy
11 quart
quart champagne,
champagne, chilled
chilled Whipped cream
Whipped cream
Cocoa
Cocoa
Combine juices, syrup,
Combine juices, syrup, and
and sauterne; pour into
sauterne; pour into
punch
punch bowl.
bowl. Just
Just before
before serving, pour soda
serving, pour soda water
water Place
Place ice yogurt, and
cream, yogurt,
ice cream, in blender
brandy in
and brandy blender
into punch mixture.
into punch mixture. Add
Add champagne; stir once
champagne; stir or
once or or processor; blend
food processor;
or food until smooth.
blend until smooth. Pour into
Pour into
twice, just to
twice, just to mix. Add ice
r.nix. Add ice cubes
cubes to punch. Serve
to punch. Serve tall glass.
tall glass. Garnish with whipped
Garnish with whipped cream pinch
and pinch
cream and
in champagne
in champagne glasses.
glasses. Yield
Yield about
about 20
20 cups.
cups. ofcocoa.
of cocoa. Yield about 1I Y2
Yield about % cups.
cups.

90
90
 BEVERAGES
BEVERAGES

Pour grenadine into

Pour grenadine into smalI,
small, shallow
shallow bowl.
bowl.
Place in second
sugar in
Place sugar dish.
second dish.
Dip rims
Dip rims of
of glasses
glasses in grenadine, then
in grenadine, in sugar.
then in sugar.
Blend milk,
Blend yogurt, créme
milk, yogurt, crime de menthe, and
de menthe, coin-
and coin-
treau in
treau blender until smooth.
in blender smooth.
Pour into prepared
Pour into prepared glasses;
glasses; serve immediately.
serve immediately.
Yield 22 servings.
Yield servings.

cucumber cooler
1I cup
cup chilled unsweelened juice
unsweetened pineapple juice
11 cup peeled, seeded
cup peeled, chunks
cucumber chunks
seeded cucumber
Vz cup
I/z watercress
cup walercress
22 sprigs parsley
Vz cu
1/2 cup finely crushed
p finely crushed ice
ice
Place all ingredients
Place ail in blender;
ingredients in blender; blend
blend until
smooth. Yield 2 servings.
smooth.

yogurt brandy
chocola te yogurt
chocolate
christmas wassail
quarts apple eider
22 quarts cider
22 cups orangejuice
cups orange juice
1l cup lemon juice
cup lemon juice
1/z cups pineapple Juice
11/2 cups pineapple juice
44 toto 66 whole cloves
whole cloves
Sugar or
Sugar or honey
honey 10to taste
taste
filth of
Yz fifth
1/2 vodka (optional)
of vodka (optional)
3 small oranges
3 small oranges
Cloves
CI oves
Combine eider, juices,
Combine cider, juices, cloves, and sugar; bring
cloves, and bring
to simmer. Strain;
to simmer. Strain; add add vodka.
vodka.
Stud
Stud each orange with
each orange with cloves; float in
cloves; float in punch.
punch.
Ladle into
Ladle into punch
punch glasses. Serve hot.
glasses. Serve hot. Yield
Yield 12
servings.
servings.
creme de menthe pickup
coffee copenhagen
8 cups
E cups hot coffee
hot coffee frozen black coffee
frozen black
I1 cup
cup rum
rum strong coffee
21/2 cups strong
2Yz
%
3/.1 cup
cup sugar 1/r
Ill.! cups
cups Basic
Basic Sugar Syrup (see
Sugar Syrup (see Index)
Index)
sticks cinnamon
22 sticks cinnamon or teaspoon ground
or 11 teaspoon ground cinnamon
einnamon Sugar
12 whole
12 whole cloves
c10ves I1 recipe Basic
Basic Chantilly Cream (see
Chantilly Cream (see Index)
Index)
Combine all
Combine ingredients in
ail ingredients in slow
slow cooker. Cover; Combine
Combine coffee
coffee and syrup; mix well. Pour into
weil. Pour
keep warm
keep warm on on low up to
low up to 22 hours. Ladle into
hours. Ladle into mugs refrigerator
refrigerator trays; freeze
freeze until
until icy crystals form.
icy crystals form.
or tall,
or heavy glasses.
tall, heavy glasses. Yield
Yield 88 servings.
servings. Dip edges of
Dip of tall glasses in
tall glasses in cold
co Id water, then into
water, then into
sugar toto frost. mixture into glasses;
corree mixture
frost. Spoon coffee glasses;
menthe pickup
cre me de menthe
crdme pickup top
top with
Yield
with Chantilly
Chantilly cream.
cream. Serve
Serve immediately.
immediately.
I1 tablespoon Yield 44 servings.
servings.
tablespoon grenadine
grenadine
Sugar
Sugar
I/z cup
Vz cold milk
cup cold milk fruit-juice
fruit-juice appetizer
appetizer
I/z cap
Vz plain yogurt
cup plain yogurt I1 (l0-ounce)
(lO-ounce) package
package frozen
frozen raspberries,
raspberries, thawed
thawed
li.! cup
Ye cup cr6me de menthe
créme de menthe I1 can pineapple-grapefruit juice
can pineapple-grapefruit juice
22 tablespoons
tablespoons cointreau
cointreau 4lemon
41emon wedges
wedges

9l
91
 w*ii!.rl:

frozen black coffie

jrozen black cojjee
92
 Place raspberries and juice
juice in blender. Blend 30
on low
seconds on
seconds speed, until
low speed, until thoroughly blended.
to remove seeds.
Strain to
Strain Chill; serve
seeds. Chili; with lemon
serve with
garnish. Yield 4 servings.

fruit-tea
fruit- tea punch
2 cups boiling
boiling water
4 tea bags black tea
r/n
J,4 cup
2 cups
cup lem
lemonon juice
orange juice
cups orange
s;
tablespoon honey
1 tablespoon
lllemon
lemon
2 oranges
2 cups fresh strawberries
strawberries
1 bottle
bottle soda
soda water
Pour boiling water over tea
water over tea bags;
bags; steep
steep 3 min-
utes. Remove
utes. Remove tea tea bags. Blend in juices; sweeten
bags. Blend
with honey.
Cut peel from lemon and oranges; section fruit.
Remove all membranes; add to tea.
ail membranes;
Wash and hull strawberries; cut in half.halL Add to
tea; coyer. Refrigerate punch
tea; cover. punch at least 66 hours
at least hours to
blend
blend flavors.
flavors. Just
Just before add bottle
serving, add
before serving, bottle of
soda water. Yield
soda l0 cups.
Yield about 10cups.

fruit-tea punch
fruit-tea
--1111!11!!111_-

hot buttered
butlered rum

fruited
frui ted wine bowle
4 cups
cups fresh fruit, such as nectarines, peaches,
nectarines, peaches,
apricots, strawberries, plums
2 tablespoons
tablespoons sugar
1 cup brandy
1
2 bottles dry white wine, chilled
1I bottle
bottle champagne,
champagne, chilled
Mix
Mix fruit
fruit and
and sugar. Pour brandy
sugar. Pour over. Let
brandy over.
marinate 24 hours or more.
more.
Place fruit and
Place and brandy into large punch bowl.
bowl.
Add
Add winewine and champagne; mix.
and champagne; Remove fruit
mix. Remove
from punch.
Serve punch in
Serve punch in separate dish with
separa te dish with toothpicks.
toothpicks.
Ladle into punch cups.
cups. Keep chilled. Yield about
(6-ounce) punch-cup servings.
l4 (6-ounce)
14

93
BEVERAGES
BEVERAGES

grape frost
grape
Frothy
Frothy and refreshing.
Il cup
cup grapejuice
grape juice
l cup plain yogurt
cup plain
44 or
or 5 ice cubes
cubes
Place all
Place ingredients in
ail ingredients in blender;
blender; blend
blend until
Serve at once.
smooth. Serve once . Yield
Yield 2 servings.
servings .

buttered rum
hot buttered
ounces light
2 ounces rum
Juice of l small
Juice smalliemon
lemon
l small
small strip lemon peel
l Y2 teaspoons brown
1/z brown sugar
l Y2 tablespoons
1/z tablespoons butter
long spoon in tall glass.
Place long glass . Pour rum into
glass. Add lemon juice
glass. Add juice and peel. Pour
and peel. Pour enough
enough
water into glass
boiling water over handle of spoon to
glass over
fill
fil! glass. Stir in
glass. Stir in brown sugar. Add
brown sugar. Add butter;
butter; stir
until melted.
melted .
Garnish with
Garnish with slice of lemon
slice of lemon and and additional
lem on peel. Yield 1I serving.
lemon serving.

hot chocolate
l Y2 squares
1/z (1/z
squares (l Y2 ounces) unsweetened chocolate
~ cup sugar
lzr
~ teaspoon
14 teaspoon salt
1l cup bolling
boiling water
3 cujJs
cuils hot milk
Y2
/z teaspoon vanilla
vanilla extract
Marshamllows
Marshamllows
Melt chocolate in top of double boiler
boiter over hot
gradually;
water. Stir in sugar and salt. Add water gradually;
stir until smooth. Add milk; cook 2 minutes. Add
vanilla.
serve, put marshmallow
To serve, cup; add
marshmallow into each cup;
chocolate. Yield about 2 pints.
hot chocolate. hot chocolate

hot
ho t chocolate
c hoco lo te mexican-style
mexico n-s ty le
hot chocolate mexican-style
2 (l-ounce) squares
squares unsweetened chocolate
/z teaspoon vanilla
Y2
l1 teaspoon ground cinnamon
4 tablespoons
tablespoons heavy cream
2 cups lnilk
2cupsmilk
2 egg yolks
2tab~spoonssugar
2 tablespoons sugar
3 ounces brandy
4 cinnamon sticks
Combine chocolate,
Combine vanilla, cinnamon,
chocolate, vanilla, cinnamon, andand
in saucepan. Place over
cream in low heat;
over very low heat; stir
until chocolate
until is melted.
chocolate is melted. Add milk slowly
Add milk slowly to
chocolate well. Warm over very
chocolate mixture; mix weil. very low
mixture to boil.
heat. Do not allow mixture
 BEVERAGES
BEVERAGES

egg yolks
Beat egg and sugar until
yolks and until foamy.
foamy. Slowly 4 cups boiling
boiling water
pour part of
pour part mixture into
chocolate mixture
of chocolate egg yolks,
into egg Whipped cream
beating well.
beating weIl. Pour egg-yolk mixture into
egg-yolk mixture into sauce- Divide coffee, sugar,
Divide coffee, and whiskey
sugar, and among 4
whiskey among
pan; beat. Add brandy to chocolate mixture; beat cups; mix
cups; well. Add
mix weIl. Add boiling until almost
water until
boiling water
until mixture
mixture is frothy. full. Spoon whipped
full. Spoon on top
cream on
whipped cream in mounds.
top in mounds.
immediately in small
Serve hot chocolate immediately small cups Serve immediately. Yield 4 servings.
with cinnamon sticks
sticks as stirrers. Yield 4 servings.
iced
iced coffee wilh
with whipped cream
Note: A simpler method
melhod for
for making delicious
chocolate is: For eoch
chocolale is: heal I1 cup
chocolale, heot
each cup chocolate,
milk quile hot (do
milk until quite (do not
nol boil). over I1
boil). Pour over
cup of
ounce (per cup of milk)
milk) grated
graled Mexican chocolate;
chocolale;
stir until
slir unlil melted. Whip with
melled. Whip wilh rotary bealer until
rolary beater unlil
frothy; serve. If
frolhy; serve. If Mexican
Mexican chocolate
chocolale unavailable,
subslilule I1 ounce
substitute ounce unsweetened
unsweelened chocolate,
chocolale, grated,
graled,
and % 0 teaspoon ground cinnamon
cinnamon for
for each ounce
Mexican
Mexican chocolote.
chocolale.

ice-creant brandy punch

ice-cream
cups milk
2Y2 cups
2%
Y2 cup brandy
Vz brandy
I1 egg
egg
I1 pint
pint vanilla
vanilla ice
ice cream
cream
Place milk,
Place milk, brandy,
brandy, and egg into
and egg into bowl;
bowl; beat
weil. Add
well. Add iceice cream cutcut into small
sm ail pieces;
pieces; beat
un til frothy.
until frothy.
Pour into punch
Pour into punch bowl; serve immediately. Yield
serve immediately.
66 to
to 88 glasses.
glasses.

ic~d coffee
iced coffee with
with whipped
cream
I1 cup
cup sugar
sugar
l% cups milk
1 Y2 cups milk
I1 vanilla
vanilla pod
pod
l%
1 Y2 cups
cups cold
cold coffee
coffee
3/a
V4 cup
cup whipping
whipping cream
cream
Unsweetened whipped
Unsweetened whipped cream
cream
Combine sugar, milk,
Combine vanilla pod
milk, and vanilla pod in heavy
heavy
saucepan; bring
saucepan; bring to
to boil, stirring until sugar is dis-
boil, stirring
solved. Remove from
solved. Remove heat; let
from heat; stand until
let stand until cold.
Remove vanilla pod;
Remove vanilla pod; rinse
rinse and dry for
and dry for future
future use.
use.
Combine milk
Combine milk mixture, coffee, and
mixture, coffee, and whipping
whipping
cream, weil; pour
mixing well;
cream, mixing pour into
into refrigerator
refrigerator trays.
trays.
Place in
Place in freezing
freezing compartment;
compartment; let until par-
let stand until par-
tially
tially frozen.
frozen.
Stir; pour
pour into
into tall
tall glasses, filling 2/t
glasses, filling 213 full.
full. Top
Top
with spirals
with spirals ofof whipped
whipped cream;
cream; serve
serve immediately.
immediately.
Coffee mixture
Coffee mixture can
can bebe made
made ahead and and frozen.
frozen.
Let thaw
Let thaw until
until mushy.
mushy. Yield
Yield 66 servings.
servings.

irish coffee
irish coffee
44 heaping
heaping teaspoons
teaspoons instant coffee powder
instant coffee powder
44 full
full teaspoons
teaspoons sugar
sugar
44jiggers
jiggers lrish
Irish whiskey
w hiskey
BEVERAGES
BEVERAGES

lamb's wool
lamb's
t8 apples,
apples, peeled,
peeled, cored,
cored, coarsely
coarsely chopped
chopped
lI.t cap
r/e cup butter
butter
22 quarts
quarts beer
beer or
or ale
ale
I1 cup
cup sugar
sugar
Y2 teaspoon
/z teaspoon nutmeg
nutmeg
Y2 teaspoon
/z teaspoon ginger
Combine all
Combine ail ingredients in slow cooker. Cover;
cook on
cook on low
low2 to 33 hours.
2 to hours.
Remove apples; mash or sieve.
apples; mash sieve. Return to beer
mixture. Serve
Serve very
very hot. Yield 88 servings.

lamb's wool
lamb's waal

leman
lemon sherry cocktail
sherry cocktail
lemon sherry cocktail
cocktail Peel
Peel lemon
lemon andand orange
orange slices;
slices; cut into small
cut into small
Juice
Juice ofof llemon
l lemon pieces.
pieces. Add
Add to drink. Garnish
to drink. with cherries;
Garnish with cherries; serve.
serve'
Juice
Juice ofof Yz
lz orange
orange Yield 1I serving.
Yield serving.
1I teaspoon
teaspoon honey
honey
22jiggers
jiggers sherry
sherry
33 ice
ice cubes
cubes
mulled wine
mulled wine
1l lemon
lemon slice
slice Y2
/z cup
cup sugar
sugar
11 orange
orange slice
slice /l cup
lI.t cup water
water
22 maraschino
maraschino cherries
cherries 22orange
orange slices
slices
Shake
Shake juices,
juices, honey,
honey, and sherry inin cocktail
and sherry cocktail 66cloves
cloves
shaker.
shaker. 22cinnamon
cinnamon sticks
sticks
Crush
Crush iceice cubes;
cubes; place
place in
in tall
tall glass.
glass. Pour
Pour lemon
lemon Y2
Vzcupcup orange juice
orangeJuice
cocktail
cocktail over
over ice.
ice. 11bottle
bottle red
redBordeaux
Bordeaux wine
wine

96
96
 BEVERAGES
BEVERAGES

Boil
Boil sugar, water, orange
sugar, water, orange sJices,
slices, cloyes, cin-
cloves, and cin- 22 cups
cups chilled
chilled pineapple juice
pineapple juice
namon minutes. Remove
namon 55 minutes. Remove fromfrom heat.
heat. Add juice
Add juice 44 cups
cups chilled ginger ale
chilled ginger ale
wine. Keep
and wine.
and Keep hot but do
hot but boil. Serve
not boil.
do not with
Serve with Vanilla ice
Vanilla milk
ice milk
cinnamon sticks
cinnamon or orange slices.
sticks or slices. Place sugar
Place sugar in in pitcher.
pitcher. Add Add cranberry juice
cranberry juice
Cider can
Cider can bebe substituted for wine.
substituted for wine. Sweeten
Sweeten toto slowly; stir
slowly; until sugar
stir until sugar is
is dissolved. pineapple
Add pineapple
dissolved. Add
taste. Yield 66 servings.
taste. servings. juice; chilI
juice; chill thoroughly.
thoroughly. Add ginger ale;
Add ginger pour into
ale; pour into
serving
serving glasses. Add 1I serving
glasses. Add serving spoon
spoon ofof ice milk ta
ice milk to
each glass; stir
each glass; until foamy.
stir until foamy. Serve
Serve immediately.
immediately.
orange delight Yield about
about 88 servings.
servings.
Y2
Vz cup
cup orange juice
orange juice
1I tablespoon juice
trblespoon lemon juice
tablespoons honey
2 tablespoons planter's punch
1I cup plain yogurt 44 tablespoons fresh lime juice
Orange peel (garnish) 4 ounces
ounces dark
dark Jamaican
Jamaican rum
rum
Combine and shake al! all ingredients except peel. 2 teaspoons grenadine
Pour inta
Pour tall glass.
into tall glass. Garnish rim with
Garnish rim with curled 2 teaspoons Triple Sec
strip of
strip of orange (or slice
peel (or
orange peel of orange).
slice of orange). Yield
Yleld Soda
Soda water
about 1I Yz cups,
Vz cups. 4 orange slices
Combine lime juice, rum, grenadine, and
rum, grenadine, and Triple
Triple
orange
orange delight glass; mix weil.
Sec in mixer glass; well. Pour over ice
ice in high-
ball glasses;
bal! fill with
glasses; fil! with soda water. Place
soda water. Place orange
slices in glass. Yield 2 servings.

aa
~
sangna
1 large orange
1l large lemon
Vr teaspoon cinna
1/8 mon
cinnamon
Vr teaspoon nutmeg
1/8
Sugar to taste
taste
11/zY2 ounces brandy
1I fifth
rifth of claret
1l cup chilled clu
clubb soda
Cut 22 thick
Cut slices from
thick slices from center
center of orange,
orange, then
then
from center of lemon.
from center lemon. Remove seeds
seeds from
from slices;
set aside.
Squeeze juice
juice from remaining parts
from remaining parts of orange
and lemon; strain
and lemon; into 2-quart
strain into 2-quart container.
container. Add
sugar, brandy,
spices, sugar,
spices, brandy, claret, and orange
claret, and orange and
lemon slices; mix well.weil. Coyer; stand 1I hour.
Cover; let stand
Pour claret mixture
mixture and soda into large decanter
or pitcher. Pour
or serving pitcher. Pour over ice in
over ice tall, chilled
in taIl,
glasses; garnish
garnish each glass with an orange slice.
White
White Bordeaux
Bordeaux wine can be
wine can be used
used instead
instead of
pina
pina colada claret. Yield about 6 servings.
I1 cup coconut
coconut juice
juice (available canned)
l1 cup pineapple juice
cup pineapple
4 to 6 tablespoons
tablespoons honey or sugar strawberry shake
strawberry
t8 to 10
10 ice cubes
cubes Y2 cup
Vz cap (or more) strawberries
/z cup rum
Y2 cup tablespoons honey
2 tablespoons
Combine all
Combine ingredients in
ail ingredients blender jar;
in blender jar; blend l1 cup cold
co Id milk
until smooth. Serve
Serve at once. Yield about 2 cups.
cups. 1 cup
1 cup plain yogurt
plain yogurt '
Large whole
Large whole strawberries
pink lady Puree lz Y2 cup strawberries and honey in blender
bJender
or
or food processor. Add milk
food processor. and yogurt;
milk and yogurt; blend
-~;1 cup
7a Clip sugar until smooth. Pour into glasses; garnish each with
cups chilled
22 cups cranberry juice
chilled cranberry whole strawberry.
whole strawberry. Yield
Yield about 22 cups.

97
97
 all ingredients in
Combine ail in slow cooker. Cover;
slow cooker. Cover;
low 1I to 2 hours.
cook on low hot. Yield about
hours. Serve hot. about 22
quarts.
quarts.

tropical punch
1I (46-ounce) cancan red punch
red fruit punch
1I (6-ounce) can flozen lernonade
can frozen lemonade concentra
concentrate le
6 cups cold water
1 (6-ounce) cancan frozen orange-juice concentrate
concentrate
(6-ounce) can
t1 (6-ounce) can frozen grape-juice concentrate
concentrate
372 cups ginger ale,
31/2 chilled
ale, chi lied
Combine punch and
Combine punch and frozen
frozen concentrates
concentrates withwith
water. Pour over
water. Pour over ice in large
ice in punch bowl.
large punch bowl. Care-
Care-
ginger ale.
fully pour in ginger ale. Yield 30 30 to
to 35
35 servings.
servings.
Note: Use an ice
Nole: Use an ice ring
ring with
wilh orange
orange slices
slices and
and
fresh
fresh minlleavesfrozen
mint leavesfrozen in
in il.
it.

tropical twist
33 cups
cups chilled
chilled unsweetened
unsweetened pineapple juice
pineapple juice
22 ripe
ripe bananas
bananas
44 teaspoons
teaspoons honey
Juice
Juice ofof tlirne
1 lime
t1 cup
cup finely
finely crushed
crushed ice
ice
all ingredients
Place ail
Place ingredients inin blender;
blender; blend until
blend until
smooth.
smooth. Yield
Yield 44 servings.
servings.

sangria

swedish glogg
11 bOille
bottle port (4/5
(a/s quart)
quart)
11 bottle
bottle claret (4/5
(aA quart)
quart)
l/z cup
1/2 cap apricot
apricot brandy
Y2
Vz cup
cap raisins or currants
66 dried
dried apricot
apricot halves, chopped
chopped
12
12 blanched
blanched alrnonds
almonds
44 whole c10ves
cloves
22 sticks
sticks cinnarnon
cinnamon
44 whole
whole cardarnorn
cardamom slra wberry shake
strowberry shake

vanilla
vanilla shake
shake wilh
wi!h charlreuse
chartreuse

vanilla shake with

shake with
chartreuse
chartreuse
1I cup
cup plain yogurt
plain yogurt
22 scoops
scoops vanilla
vanilla iceice cream
cream
22 tablespoons
tablespoons French
French chartreuse
chartreuse
Maraschino
Maraschino cherry
cherry
Blend
Blend first
first 33 ingredients
ingredients inin blender
blender oror food
food pro-
pro-
cessor until smooth.
cessor until smooth. Pour Pour into
into glass;
glass; garnish
garnish with
with
cherry
cherry on on toothpick.
toothpick. Yield about 1I Y2Vzcups.
Yield about cups.
 BREADS
BREADS
Combine flouf, granulated
Combine flour, and brown
granulated and brown sugars'
sugars,
almond raisin
almond raisinbread
bre,ad soda,salt,
soda, cinnamon,and
salt,cinnamon, andnutmeg mixingbowl'
nutmegininmixing bowl.
2 cups all-purposeflour
2 cups all-purPose
flour eal'uutt.t
Add butterand and applesauce; on low
applesauce; beat on low speed
beat speed ofof
V4 cupgranulated
3/t cup
granulatedsugar
sugar mixer22minutes,
electricmixer
electric sure to
beingsure
minutes, being scrapesides
to scrape sides
Y2 cup brown sugar
Vz cup brown sugar of bowl. Add
of bowl. Add eggs; beat 22 minutes'
eggs; beat Stir in
minutes. Stir in fruits
fruits
1 Y2 teaspoons baking soda
172 teaspoons baking soda and nuts. Pour
and nuts. batter into
Pour batter ioto greased and floured
greased and f10ured 9-9-
1 Y2 teaspoons salt
172 teaspoons salt loafpan.
inch loaf
inch pan.
I1Y2teaspoon
teaspooncinnamon
dnnamon bread at
Bake bread
Bake 350°F I1%
at 350oF hours or
Y2 hours or until
until done'
done.
teaspoon nutmeg
lZ teaspoon nutmeg Cool before removing
slightly before
Cool slightly from pan'
removing from pan.
Y2 cup buUer or margarine
Vz cup butter or margarine Oust warm
Dust bread with
warm bread powdered sugar;
with powdered sugar; serve
serve
1 Y2 cups applesauce warm. Yield
warm. l2 servings'
Yield 12 servings.
1% cups aPPlesauce
2 eggs
2 eggs
Y2 cup chopped figs
Vz cup choPPed figs
3;4 cup raisins
3/a
austrian kugelhoPf
austrian kugelhopf
cup raisins t/n
1;4 cup cit ron 3;4 cup chopped almonds
cu,p choPPed
/l3;4 cup citron
Y2 cup
cup raisins
raisins
3/a cup blanched whole almonds
cupblanched whole almonds
Yz
Yl cup powdered
powdered sugar, sifted
sugar, sifted 1% teaspoons grated
1Y2 tiaspoons lemon rind
grated lemon rind
Vz cup
olmond raisin
almond raisin bread

rli
 oustrion kugelhopf
ous/rion kugelhopf
all-purpose flour,
cups all-purpose
66 cups flour, sifted
sifted 2eggs
2 eggs
1I cup
cup sugar
sugar 1I cup
cup mashed
mashed bananas
bananas
Illeaspoon
teaspoon saltsalt Preheat
Preheat aven
oven Lü
to 350°F.
350.F.
envelopes yeasl
22r/eenvelopes yeast
Grease
Grease9 9 xx 5-inch pan.
S-inchpan.
cup lukewarm
V4 cup lukewarm water water Mix f1our,
2 cups lukewarm mitk
flour, baking
baking powder, and
and salt
salt thoroughly.
thoroughly.
2 cups lukewarm mllk Mix
Mix sugar,
sugar, shortening,
shortening, and
and eggs together
eggs together un Iii
2 eggs, well beaten
2 eggs, weil beaten
-light
light and fluffy. Mix
and flurfy. Mix in
in bananas.
until
Yz cap melted butter bananai. Add
Add'drydry ingre-
ingre_
VJ cup melled butter dients; stir just until
until smooth. pour into
smooth. Pour into prepared
piepared
1I teaspoon vanilla extract
teaspoon l'anilla extract pan. Bake untiluntil firmly
firmly set
set when
when lightly touched in
lightly touclied in
Confectioners'
Confectioners' sugar sugar center
center top,
top, 5050 to
to 60
60 minutes.
minutes. (Bread
(Bread maymay crack
crack
. Combine
Combine almonds,
almonds, raisins,
raisins, and
Vz eup flour; toss until well coated.
and lemon
lem on rind with across top.)
top .) Cool
Cool on rack. Remove
on rack. Remove from
from pan
pan after
after
1/2 cup flour; Lüss until weil coated . l0
10 minutes.
Combine
Combine sugar,
sugar, salt,
salt, and 21/2 cups flour
and 2Vz f10ur in large
mixing
mixing bowl. bowl. date-nut banana
date-nut banana bread
bread
Sprinkle
Sprinkle yeast over water;
yeast over slir until
water; stir until dissolved.
dissolved. Add \/2 cup
Add.V-z cup chopped
chopped dates
dales and
and Vz
\/2 cup chopped
cup chopped
Add milk to
Add milk to sugar mixture;
sugar mixture; stirstir until
until well
weil mixed.
mixed. nuIS with
nuts wilh mashed
mashed bananas.
bananas .
Add
Add yeastyeast mixture;
mixture; beatbeat with
with wooden
wood en spoon
spoon until
until orange banana
orange banana bread
bread
smooth.
smooth. Beat Beat in in eggs
eggs thoroughly.
thoroughly. Add Add butter
butter Mix I
Mix 1 tablespoon
tablespoon grated
grated orange
orange rind
rind wilh
graqualry; beat constantly. Stir in vanilla extract. with
gradually; beat constantly. Stir in vanilla extract. creamed shortening,
creamed shortening, sugar,
sugar, and
and eggs. Yield: 5 x
eggs. yield:
Add remaining flour;
Add remaining flour; beatbeat until
until smooth
smooth and and 5x
satiny. 9-inch loaf;
9-inch 18 (t%-inch)
loar; l8 (l Yz-inch) slices.
slices.
satiny. Add Add raisin
raisin mixture;
mixture; mixmix thoroughly.
thoroughly. CoverCover
with
with towel.
towel. Let rise in
Let rise place I1Z
warm place
in warm hours o.
V2 houru or
until double in
until double in bulk. bulk. basic large
basic large sweet
sweet brioche
brioche
. Stir
Stir down
down dough;
dough; turn turn into
into large,
large, buttered
buttered cupbutter
1/2 cttp
Yz butter
bundt
bundtpan. pan.Cover
Caverwithwithtowel;
towel;let rise l-hour.
letrise 1 hour. cupextra-fine
1/3 clp
Yt extra-finesugar
sugar
Bake in
Bake in preheated
preheated 350"F350°F oven'about
aven ' about 50 50 min_
min- l% teaspoonssalt
1 \/2teaspoons salt
utes, until cake
utes, until cake tester cornes out
tester comes OUI clean.
c1ean . Remove
Remove I1package
packageyeast
yeast
from
from pan; pan; cool
cool onon wire
wire rack.
rack. Cover;
Caver; let let stand
stand I 1 cupwarm
1;4 cu,p
Ya warmwater
water
day. cupwarm
1;4clp warmmilk
milk
day. Ya
Sprinkle with
Sprinkle with confectioners'
confectioners' sugar sugar before
before 44eggs
eggs
slicing. Yield about
slicing. Yield about20 20servings.
servings. 3V2cups
3/z cupsall-purpose
all-purposeflour
flour
I 1recipe
recipeEgg
EggWash
Wash(see(seeIndex)
Index)
banana
bana.nabread
bread Beatbutter
Beat butterininlarge
largemixing
mixingbowl
bowlwith
withwooden
wooden
spoonor
spoon orelectric
electricmixer
mixeruntil
unlilcreamy.
creamy. Add
Add com_
com-
l%1 V4cups unsiftedflour
cupsunsifted flour binedsugar
bined sugarand
andsalt gradually;..ei.
saltgradually; creamuntil
until weil
I ]tablespoon
tablespoonbaking
bakingpowder
powder blended .
blended.
well
7z teaspoon salt
Vz teaspoon salt Sprinkle yeasl over warm water in small bowl;
%3;4cup .Sprinkle yeast over warm water in small bowl;
cupsugar
sugar Sliruntil
stir untildissolved.
dissolved.
Yz cup shortening
V2 cup shortening AddAddmilk,
milk,yeast,
yeast,eggs,
eggs,and
andflour
f10urtotocreamed
creamed
100
100
 IIRE,ADS
HREADS

mixture. Beat
mixture.
minutes or until
vigorously with
Beat vigorously
smooth;
with wooden
scrape
wood en spoon
sides of
of
spoon 22
bowl
bowl fre-
fre-
basic white bread
basic white bread
minutes or until smooth; scrape sides
quently. Cover;
quently. Cover; let rise in
let rise in warm
warm place
place about
about 22 l/z
1 Y2 cups lukewarm water
cups lukewarm water
hoursororuntil
until double
doubleininbulk.
bulk. packagesyeast
22packages yeasl
hours
Stir down; beat vigorously with wooden
with woodenspoonspoon 22 7Y2 cups
7/z ali-pur pose flour
cups all-purpose flour
Stir down; beat vigorously
Cover with
minutes. Cover aluminum foil;
with aluminum foil; refrigerate
refrigerate lablespoons sugal
33tablespoons sugar
minutes.
ovemight.
overnight.
l1cup
cup milk
milk
Stir down;
Stir down; turn tum onto onto lightly
lightly floured
floured surface.
surface. I1tablespoon
tablespoon salt
salt
With floured hands shape of dough into bail. r/r cup butter
Y4 cup buller
With floured hands shape %l;4 of dough into ball'
Place inin well-buttered,
well-buttered, fluted f1uted brioche
brioche mold.
mold. Snip
Snip aa I1 recipe Anglais Glaze
recipe Anglais (see Index)
Glaze (see Index)
Place
cross in center with
in center with scissors;
scissors; push push dough
dough to to sides
sides Place
Place water
water in
in large
large warm
warm bowlbowl or
or crock.
crock.
cross
to form a weIl. Moisten inside of
of weil
well with
with water.
water. Sprinkle yeast
Sprinkle water; stir
over water;
yeast over stir until
until dissolved.
dissolved.
to form a well. Moisten inside
Shape remaining
remaining doughdough into into pearpear shape
shape to to form
form Cover; let
Cover; stand l5
let stand 15 minutes.
minutes.
Shape
Combine I1%
Combine cups flour
1/2 cups flour andand 2 2 tablespoons
tablespoons
head. Push pointed end into well in the center of
head. Push pointed end into weil in the center of
sugar. Beat mixture mixture carefully into yeast mixture
into yeast mixture
large baIl. Cover; let rise
large ball. Cover; let rise in warm in warm place
place I
1 hour
hour andand
20 minutes
minutes or or until
until double
double in in bulk.
bulk. wilh wood en spoon until free from
with wooden lumps. Cover
from lumps. Cover
20
Bake in in preheated
preheated 400"F 400°F oven oven I1 hour
hour or until
until towel; let
with towel; rise in warm place
let rise 30 minutes'
place 30 minutes.
Bake milk; stir
Scald milk; stir in salt and
in salt remaining sugar'
and remaining
cake tester comes out clean. Brush with Egg Wash Scald sugar.
cake tester comes out clean. Brush with Wash
Add butter; stir until
until dissolved. Cool toto luke-
Add bUller; stir dissolved. Cool luke-
55 minutes
minutes before
before removing
removing from from oven.
oven. An alumi-
alumi-
enough remain-
num-foil tent can be placed
placed over
over brioche
brioche ifif it warm. Add to yeast mixture. Add Add enough remain-
num-foil tent can be
browns too quickly. Remove from oven; tum onto ing flour to make soft dough.
browns too quickly. Remove from oven; turn -Turn
Tum onto lightly floured board. Knead JO
board. Knead l0 min-
min-
wire rack
rack to to cool.
cool.
wire
Fill brioche with utes
utes or until imooth
or until smooth and add flour
elastic; add
and elastic; flour ifif
Fill brioche with sweet
sweet or or savory filling. Re-
savory filling.
needed. Place in greased bowl; turn
in greased bowl; tum dough to dough to
move head;
head; trim.
trim. Pull out doughdough in in center
center of needed. Place
move Pull out with towel; let rise
towel; let in warm
rise in warm
brioche to leave shell 1h to inch thick. Fill as
Fill grease top. Cover
grease top. Cover with
brioche to leave shell % to % inch l;4 thick. as
place 1I hour or until double
place bulk.
double in bulk.
desired. Yield
desired. Yield 1
I large
large brioche.
brioche.
Turn dough
Tum dough onto onto lightly floured board;
lightly floUTed divide
board; divide
in half. Shape
in halL into
Shape into loaves.loaves. Place in 2 well-greased
in 2 well-greased
99 Xx 5-inch
S-inch loaf pans or
loaf pans or 33 smaller molds'
shaped molds.
smaller shaped
Cover;
Cover; let rise 1I hOUT
let rise hour oror until double in
until double bulk.
in bulk.
Bake at
Bake at 400°F
400"F 10 l0 minutes.
minutes. Brush with
tops with
Brush tops
Anglais
Anglais Glaze,
Glaze, using
using pastry
pastry brush.
brush. Bake
Bake 15
15 min-
min-
Turn loaves
uteJ. Turn
utes. loaves onto wire racks
onto wire racks toto cool. Yield
cool. Yield
(9 xx 5-inch)
22(9 loaves.
S-inch)loaves.

basic
basic whole-wheat bread
whole-wheat bread
% cup
3;4 milk
cup milk
lI.Ir/acup firmly packed
cup firmly sugar
brown sugar
packed brown
11tablespoon
tablespoon saltsalt
V3r/tcup butter
ctp buller
IIJt/rcup
cupmolasses
molasses
11/zY2 cups lukewarm water
cups lukewarm water
22packages yeast
packages yeast
66cupscupsstone-ground whole'wheat fIour
stone-groundwhole-wheat flour
11/zY2 cups flour
cupsflour
11recipe
recipeEgg
EggWash
Wash(see Index)
(seeIndex)
Scald milk in smallsaucepah.
Scald milk in small saucepah.Add Addbrown sugar'
brownsugar,
basic
bosiclarge
largesweel
sweetbrioche
brioche until dissolved; let
salt,
salt,butter,
butter, and
and molasses.
molasses' Stir
Stir until dissolved; let
sweet fi/ling for brioche
sweet lilling for brtoche
stand until lukewarm.
standuntillukewarm.
Apricol waterinto
Pourwater
Pour intowarm,warm,large mixingbowl.
largemixing bowl'
ApricotJam Jam
until
1 recipe Basic Confectioners' Cuslard (see
1 iecipe Basic Confectioners' Custard
(seeIndex)
Index) Sprinkle
Sprinkle yeast
yeast over
over water;
water; stir
stir until dissolved'
dissolved.
1 recipe Basic Chantilly Cream (see
(seeIndex)
Index) Pour milkmixture,
Pburininmilk stirring constantly.Stir
mi"ture,stirringconstantly. Stirinin4 4
I recipe Basic Chantilly Cream
Slivered almonds
Slivered almonds
cups
cupswhole-wheat
whole-wheatflour, flour,1 Icup at a time, mixing
cup at a time, mixing
Brush inside of brioche shell with thick coating until smooth.
uniil smooth. Stir in
Stir in remaining
remaining whole-wheat
whole-wheat flour'
fiOUL
Brush inside of brioche shell with thick coating
of jam. Spoon custard into shell. Fill remainder of Sprinkle
Sprinklewith withpart ofof regular
regular flour.
flour.
of jam. Spoon custard into shell. Fill remainder of Part
Kneadininre-re-
shell with Turn
Turndough
doughonto surface.Knead
flouredsurface.
ontofloured
strett wiitr ChantillyCream.
Chantilly Cream.Sprinkle
Sprinklewithwith
until
almonds.
almonds. maining flour about l0
maining flour about JO minutes
minutes ororuntil dough
dough is is

101
101
BREADS
BREADS

smoothand andelastic.
elastic.Place
Placedough
doughinto intowell-
well-but-
smooth
tered bowl; turn
tered bowl; turn totogrease top.Coyer
greasetop. Coverwith
but-
withtowel;
towel;
biscuits
biscuits
let se ininwarm
letririse place 1I hour
warm place hour ororuntil
untildouble
doubleinin 22cups
cupsflourflour
bulk.
bulk. 1Itablespoon
tablespoon baking bakingpowder
powder
Turn dough
. Turn lightlyfloured
onto lightly
doughonto floured surface;
surface;divide
divide 1Iteaspoon
teaspoonsalt salt
in half. Shape into loaves. place
in ha If. Shape into loaves. Place inin22well-greased
well-greased Y3Vtcup
ctpshortening
shortening
99xx 5-inch loaf pans.
S-inch loaf pans.Coyer;
Cover; let
letrise
riseininwarm
warmplace
place About
About %%cup cupmilk
milk
about 1I hour
about hour or until double
oruntil double inin bulk.
bulk. Mix
Mix dry dry ingredients
ingredientsthoroughly.
thoroughly. Mix Mixininshorten-
shorten-
Bakeat
8ake 400oF 10
at400°F l0 minutes
minutes.. ingonly
ing only untiluntil mixture
mixtureisis crumbly.
crumbly. Add Add most
most ofof
Brush with Egg
Brush with Wash; bake
Egg Wash; bake 15 yield
minutes. Yield
15 minutes. milk;stir
milk; stir toto mix. Add more
mix. Add more milkmilk asasneeded
needed to to
(9 xx 5-inch)
22(9 S-inch)loaves.
loaves. make dough
make dough thatthat isis soft
soft but
but not
not too
too sticky
sticky toto
knead.
knead.
basic whole-
basic w hole-w
wheal bread
heot bread Knead
Knead dough dough gently
gently on on lightly
lightly floured
floured surface
surface
10 to 12
l0 to 12 times.
times. Form
Form into
into bail. par or
ball. Pat or roll
roll dough
dough toto
1/Vz to JI.lc inch
2 to inch thick.
thick. Cut
Cut with
with floured
floured biscuit
biscuit cutter
curter
or
or eut
cut into
into squares
squares with
with knife. place on
knife. Place on ungreased
ungreased
baking sheet:
baking sheet: 1I inch
inch apart
apart forfor crusty
crusty biscuits;
biscuits;
together
together for for softer
softer biscuits.
biscuits.
8ake
Bake at at 450°F
450"F 12 12 toto 15
15 minu tes, until
minutes, until golden
golden
brown..
brown
cheese
cheese biscuilS
biscuits
Combine JI. 3/r cup
cup shredded
shredded sharp
sharp or
or extra-sharp
extra-sharp
cheese with dry
dry ingredients
ingredients before
before adding
adding fat.
fat.
sweel
sweet biscuits
biscuits or shorlcake
shortcake
Combine 1I tablespoon
Combine tablespoon sugar
sugar with
with dry
dry ingre-
ingre-
dients. use
dients. % cup
Use 1;" butter or
cup butter or margarine for
margarine for fat.
fat.
Reduce milk to
Reduce milk lt cup.
to 2/) cup. Bake
Bake at
at 425 OF 10
425oF l0 to
to 15
15
minutes. Yield 12
12 biscuits.

bran date bread

2 teaspoons baking
2 baking soda
soda
I1 E-ounce
8-ounce package
package dales,
dates, cut
eut up
up
1 2/J cups
1zlr cups boiling
boiling wrter
water
l1 cup
cup margarine
margarine
22 cups
cups granulated
granulated sugar
sugar
22 eggs,
eggs, beaten
beaten
Y2 cup
Yz cup Sourdough
Sourdough Starter
Starter (see
(see Index)
Jnde,,)
eups all-purpose
Ilf2 cups
1/z all-purpose unbleached
unbleached white
white flour
flour
11 cup
cup whole-wheat
whole-wheat flour
f10ur
Y2 cup
Yz cup unprocessed
unprocessed wheat
wheat bran
bran
YJ cap
Vt cup wheat
wheat germ
germ
22cups
cups sliced
sliced almonds
almonds
Mix baking
Mix baking sodasoda and dates . pour
and dates. Pour boiling
boiling water
water
over; let
over; let stand
stand until
until cool.
cool.
Cream margarine
Cream margarine and and sugar.
sugar , Add
Add eggs;
eggs; beat
beat
untilsmooth.
until smooth.
CombineSourdough
Combine SourdoughStarter
Starterandand date
datemixture.
mixture.
Combine fi ours , wheat
Combine flours, wheat bran,
bran, and
and wheat
wheat germ.
germ.
Add
Add datesdates andand flourflour mixture
mixture alternately
alternately toto
creamed mixture;
creamed mixture; mix mix well
weil after
after each
each addition.
addition.
Foldininnuts.
Fold nuts.
Pourbatter
Pour bat terinto
intowell-greased
well-greased andand floured
f10ured small
small
loaf
Joaf pans. Bake at
pans. Bake at 375'F
375°F 10 10 minutes.
minutes. Lower
Lower
temperature to
temperature to 350oF;
350°F; bake
bake 50 50 minutes
minutes or or until
until
done.
done.
Removebread
Remove breadfrom fromoven.
oyen.Let
Letstand
stand l010minutes
minutes
beforeremoving
before removingfrom frompans.
pans,Yield
Yield33small
smailloaves.
loaves.
102
102
 BRBADS
BREADS

brioches
brioches
11package activedry
packageactive dryYeast
yeasl
I1cup warmwater
cupwarm water
I1cup
cupSourdough (see Index)
Starter(see
SourdoughStarter Index)
I1cup
cupall-purpose white flour
all-purpose unbleached white
unbleached flour
cupsugar
1,12 cup
7z sugar
I1cup butter, melted
cup butter, melled
teaspoon salt
11teaspoon salt
eggs, beaten
55 eggs, bealen
St6\Vz cups all-purpose
51051,12 cups white flour
unbleached white
all-purpose unbleached flour
egg, beaten
11 egg, beaten
bran dOle bread tablesPoon water
Illablespoon water

bread sticks
bread sticks

bread sticks
bread sticks
1 package active dry yeast
1 package active drY Yeast
2cups warm waler
2 cups warm water
1,12 cup Sourdough Starter (see Index)
Vz cu,p Sourdough Starter (see Index)
2 cups unbleached white
white flour
flour
2 cups unbleached
2 tablespoons granulated sugar
2 tablespoons granulated sugar
11,14 cups butter, melted
1/a cups butter, melted
2 teaspoons salt
2 teaspoons salt
31,12 to 4 cups unbleached white
white flour
flour
3h to 4 cuPs unbleached
2 tablespoons caraway seeds
2 tablespoons carawaY seeds
2 tablespoons poppy seeds
2 tablespoons PoPPY seeds
2 tablespoons coarse salt or sea salt
2 tablespoons coarse salt or sea salt
Dissolve yeast in water. Stir in Sourdough
Dissolve yeast in water. Stir in Sourdough
Starter; blend weil. Add 2 cups flour; mix weil.
Starter; blend well. Add 2 cups flour; mix well'
Let rise overnight or
or about l2 hours.
about 12 hours.
Let rise overnight
Stir down sponge. Add
Stir down sponge. 3Add sugar,1,12t/zcup
sugar, cup butter,
butter,
and salt. Add about
and salt. Add about 3 cups flour form
cups flour to
to form stiff
stiff
dough.
dough.
Pour remaining flour onto
onto kneading
kneadingsurface.
Pour remaining flour
Pour bread sponge on flour. Knead until
surface'
aIl flour
Pour bread sponge on flour. Knead until all flour
has been worked into dough. Continue kneading
has been *oik.dinto dough. Continue kneading
until dough is smooth and elastic. Place in greased
until dough is smooth and elastic. Place in greased
bowl; remember to grease grease topof
top ofdough.
dough'Cover;
Cover;let Iet
bowl; reliember to
rise until double in bulk.
rise until double in bulk.
Punch down dough. Cover with bowl; let rest 10
down dough. Cover with bowl; let rest l0
Punch Divide
minutes. into 2424equal
equalballs.
balls'Divide
Divideeach each
minutes.
bail
Divide inio form
into 2 equal parts; each part into Ihin
into 26equal
ball about parts; form each part into thin
stick to 8 inches long.long. Place
Place sticks
sticks siside
de byby
6 to 8 inches
aboutRepeat process with remaining dough
sticktwist.
side;
side; twist. Repeat process with remaining dough
balls.
balls.
Place on ungreased cookie sheel. Brush with re-
Place on ungreased cookie sheet' Brush with re-
maining melted butter. Top Top wilh
withone
one ofofseeds
seedsoror
maining melted butter.
salt. Cover; let rise 30 miminutes.
nu tes.
salt. Cover; let rise 30
Place sticks in preheated 400°F oven in which
sticks in preheated 400'F oven in which
pan Place
of hot water has been placed on oven floor.
pan of hot water has been placed on, oven floor'
Bake 10 to 15 minutes or until golden
golden brown.
brown'Cool Cool
minutes or until
l0 to 2l5dozen.
bake Yield
sticks.
sticks. Yield 2 dozen.
 BRNADS
HREADS

_Dissolve yeastinin water.

Dissolveyeast AddSourdough
water.Add Sourdough
Starter; -cup
blend thoroughly.
Starter; blend thoroughly. MixMixinin1I-cup flou1;
flour;
cover.Let
cover. Letstand overnight.
standovernight.
Stirsponge
Stir sponge10todissolve
dissolvecrust. Addsugar,
crust.Add sugar,butter,
burrer,
salt,and
. salt, and55eggs; mixweil.
eggs;mix Addenough
well.Add enough-remaining
remaining
flourtotomake
flour makesoft softdough. Turnonto
dough. Turn ontofloured
floured
pastry cloth;
pastry cloth;knead untildough
kneaduntil doughisissmooth.
smooth.Place place
in greased bowl; cover.
in greased bowl; cover. Let Letrise untildouble
riseuntil doubleinin
bulk.
bulk.
downdough;
Punch down dough; divide
divideinto
into24 parts.
equalparts.
24equal
^Punch
Clt
Cut small piece
small ofdough
piece of from each
dough from eachof ofl+ pieces.
24 pieces.
large pieces
Shape- large
Shape pieces ofof dough into round
dough into round balls;
balls;
place in greased brioche
place in greased brioche pans pansoror greased
greased muffin
muffin
tins. Make
tins. Make indentation
indentation inin center of each
center of ball.
lareebaIl.
each large
Form
Form small pieces of
small pieces of dough into balls;
dough into placi inin in-
balls; place in-
dentations in
dentations in large
large balls.
balls. Cover lit fise
pans; let
Cover pans; until
rise until
double in
double in bulk.
bulk.
Mix egg
Mix and water.
egg and water. Brush
Brush brioches with mix-
brioches with mix-
ture. Bake
ture. Bake inin preheated
preheated 375375"F oven 15
oF oven minutes or
15 minutes or
until golden
until golden brown.
brown. Cool
Cool on on racks. yield 22
racks. Yield
dozen.
dozen.
caraway
caraway rye loaf
rye loa!
brioches
caraway rye Joaf
caraway loaf ,tw.1!ry,{
Dough can
Dough can be formed into
be formed into 22 smaller
smaller loaves.
I1 cake
cake compressed
cornpressed yeasl yeast or
or 11 package
package active
dry yeast
dry yeast
2 cups warm water
2 cups warm water
Vz cup Sourdough
Y2 cup Sourdough Starter Starfer (see
(see tndex)
Index)
2 cups all-purpose
2 cups all-purpose unbleached
unbleached whitewhite flour
flour
Yn cup molasses
v.s cup molasses
I1 teaspoon
leaspoon salt salt
33 tablespoons
tablespoons shortenl4g,
shortenilJg, melted
melted
22 tablespoons
tablespoons caraway
caraway sieds
seeds
4to
4 to 4r/z cups rye
4Y2 cups rye flour
flour
Va cap cornmeal
v.s cup cornmeal
I1egg,
egg, beaten
beaten
Dissolve yeast
_ Dissolve yeast in water. Add
in water. Add Sourdough
Sourdough
Starter;
Starter; blend thoroughly. Mix
blend thoroughly. Mix in white flojr;
in white fJour;
cover.
cover. SetSet inin warm
warm place 12 hours
place 12 hours oror overnisht.
overnight.
Stir mixture to
Stir mixture crust on
dissolve crust
to dissolve on top-.
top. Add
Add
molasses, salt,
molasse-s, salt, shortening,
shortening, and and caraway seeds; mix
caraway seeds; mix
we!.
weil. Add
Add rye rye flour
flour until
unlil soft
soft dough
dough haihas formed.
formed.
Pour I1cup
. Pogr cup ryerye flour
flour onon kneading surface. pour
kneading surface. Pour
dough on
dough on flour. Knead flour
flouf. Knead flour into
into dough.
dough. Add Add
enough
enough remaining
remaining flour flour to10 form
form medium-stiff
medium-stiff
dough.
dough. KneadKnead l0 10 minutes
minutes or or until folds form
until folds form inin
dough.
dough.
Place dough ball
Place dough bail inin greased
greased bowl.
bowl. Grease
Grease top;
top;
cover. Let rise until
cover. Let rise untiJdouble doubleininbulk.
bulk.
. Punch
into
Punch downdown dough.
dough. KneadKnead 22 minutes.
place loaf on
minutes. Form
Form
oblong ioaf.
into oblong ;oaf. Place loaf on greased
greased cookie
cookie
sheetthat
sheet thathas hasbeen dusted with
beendusted with coinmeal;
cornmeal; cover.
cover.
Let rise until double
Let rise until doubJe inbulk.in bulk.
Placeloaf
Place Joarinin400oF
400°Foven oven l010minutes.
minutes. Remove
Remove
from
from oven. Brush with
oven. Brush with beaten
beaten egg.
egg. Return
Relurn toto
oven.
oven.Bake Bake35 35to(040 minutesororuntil
40minutes unrildone.
done.CoolCool
ononrack. YieldI loblong
rack.Yield oblongloaf.
loaf.
104
104
cheese bread
cheese bread
I1recipe
recipeBasic
BasicWhite
WhiteBread
Bread(see
(seeIndex)
Index)
1~ cups freshly gr:Îted Parmesan cheese
17n cups freshly grated Parmesan cheese
22tableipoons
tablespoonsfreshly
freshlygrated
grated Emmenthal
Emmenthal or
orSwiss
Swiss
cheese
cheese
1 recipe Anglais Glaze
I recipe Anglais Glaze(see
(see Index)
Index)
Prepare Basic
Prepare Basic White
White Bread
Bread according
according to recipe
to recipe
directions; add 1!i2 cups
directions; add l% cups ParmesanParmesan to
to yeast
yeast mix-
mix-
ture with second
ture with second additionaddition of
of flour.
flour. Place
Place in
in 22
prepared loaf
prepared loaf pans'
pans.
Bake at
Bake at 400"F
400°F l0 JO minutes.
minutes. Brush
Brush with
with Anglais
Anglais
Glaze; bake
Glaze; bake
Glaze. Sprinkle
l0
JO minutes. Brush with Anglais
minutes.
Sprinkle mixture
mixture of
Brush
of remaining
with
remaining Parmesan
Anglais
Parmesan
Glaze.
and the Emmenthal
and the Emmenthal cheese
cheese over
over top
top of
of loaves.
loaves'
Bake 55 minutes.
Bake minutes. Remove
Remove from
from pan; cool cool on wire
rack. Yield
rack. Yield 22 loaves.
loaves.

cheese bread
cheese bread

cornbread
cornbread
1l cup
cupcornmeal
cornmeal
1l cup flour
cup flour
1I tablespoon
tablespoon baking
baking powder
Powdet
Y2/zteaspoon
teaspoon salt
salt
22toto44tablespoons
tablespoons sugar (optional)
sugar(optional)
11eggegg
1l cup
cupmilk
milk
l;4r/acup
cupmelted
meltedfat oil
fatororoit
Miicornmeal,
Mix flour,baking
cornmeal, flour, powder,salt,
bakingpowder, salt,and
and
sugar.
sugar.Set
Setaside.
aside.
-Beat Addtotocornmeal
Beat egg. Addmilk.
egg.Add fat.Add
Addfat.
milk.Add cornmeal
mixture,
mixture,stir justenough
stirjust enoughtotomix. Fillgreased
mix.Fill greasedpanpan
half
halffull.
full.
Bakeatat425
Bake oF 2020toto2525minutes,
425"F minutes,until lightly
untillightly
browned. Yield
browned. Yield 6 servings.
6 servings.
cornmeal
cornmealmuffins
muffins
UseUserecipe
recipefor forCornbread. Fillgreased
Cornbread.Fill muffin
greasedmuffin
pans
panshalf iullofofcornmeal
halffull mixture.Baking
cornmealmixture. time
Bakingtime
will
willbebe15l5toto2020minutes. Yield12l2servings.
minutes.Yield servings.
cheese
cheesecornbread
cornbread
eggsininrecipe
Use2 2eggs
Use forCornbread,
recipefor Stir1 Y2l'lz
Cornbread,Stir
cups cut-up-cheese into
cups cut-up cheese into batter
batter before
before putting
putting into
into
baking
baking pan.
pan.
105
105
 BREADS
BREADS

crescent rolls
crescentrolls 9 9equal
equalwedges.
wideend.
wide
Rolleach
wedges.Roll eachwedge,
wedge,starting
startingwilh
with
ptitends
end.Place
Placeon
ongreased
greasedcookie
cookiesheel.
sheet.Put
1Icake compressedyeast
cakecompressed yeastoror1Ipackage
packageactive ends
dry
activedry ofofwedges
wedgeson onbottom
bottomtatoprevent
preventrolls
yeast rollsfrom
fromun-un-
yeast rolling.Curve
rolling. ends of rolls to formcrescent
Curveends of rolls 10 form crescenr
1lcup
cupwarm
warmwaterwater shapes;
shapes;cover.
cover.Let
Letrise
riseuntil
untildouble
doubleininbulk.
SourdoughStarter bulk.
YlYzcup
cupSourdough Starter(see
(seeIndex)
Index) Bake
Bakeininpreheated
preheated400°F oven10l0toto12l2minutes
400oFoven
Yt cup nonfat dry milk minutes
Y3 cup nonfat dry milk untilgolden
ororuntH goldenbrown.
brown.Yield
Yield2727rolls.
rolls.
1l cup
cupall-purpose
all-purposewhite flour
whiteflour
V2Yzcup shortenlng, melted
cupshortening, melted
Y2Yzcup granulatedsugar
capgranulated sugrr danish
danish christmas
christmas bread
bread
2 eggs, beaten
2 eggs, beaten 22packages
packages dry dryyeast
yeast
1I teaspoon
teaspoon salt salt Y4Yecup caplukewarm
lukewrrm water water
3lVz to 44Yz
Vl to V2 cups alhpurposewhite
cupsall-purpose flour
white flour Y2Vzcup capmilk,
milk, scalded
scalded
Y2 margarine, melted
cup margarine,
Vzcup melted Y3/r cupsugar
cup sugar
Dissolve yeast
_ Dissolve yeast inin water.
water. AddAdd Sourdough
Sourdough 1I teaspoon
teospoon saltsalt
Starter; mix
Starter; mix weIl.
well. Add
Add dry and 1I cup
milk and
dry milk cup flour;
flou-r; Vtcup
2/3 cap butler
butter
cover. LetLet stand overnight to
stand overnight to develop
develop sponge.
sponge.
cover.
Stir down
down sponge
-Add , 55cupscups sifted
sifted all-purpose
all-purpose flour
flour
Stir sponge to to dissolve
dissolve crust.
cruit. Add short-
short- 1l/z Yl teaspoons
teaspoons vanilla
ening., sugar,
sugar, eggs,
vanilla extract
extract
ening, eggs, and mix weil.
salt; mix
and salt; well. Add
Add enough
enough 44 eggs,
eggs, beaten
beaten
remaining nour
remaining flour to
to make
make sofl
soft dough.
dough. \.1l
Yacup cup warm
wtrm wajerwater
Turn dough
- Turn dough ontoonto noured
floured surface;
surface; knead
knead until
until 22 tablespoons
tablespoons dark dark corn syrup
corn'syrup
dough isis smoolh.
dough smooth. Place in greased
Place in greased bowl;
bowl; cover.
cover. Confectioners'
Confectioners' sugar sugar
Let rise
Let until double
rise until double in bulk.
in bulk. v.sVacup
cup chopped
chopped mixedmixed candied
candied fruits
fruits
Punch down
Punch down dough;
dough; divide into thirds.
divide into thirds. OnOn Dissolve
Dissolve yeast
yeast in
in lukewarm
lukewarm water.
water.
floured surface
noured roll each
surface roll each lhird to 9-inch
third to 9-inch circle.
circle. Mix
Brush circles
Mix milk,
m-ilk, sugar,
sugar, salt,
salt, and
and butler
butter inin large
large bowl;
bowl;
Brush with margarine.
circles with margarine. CUI Cut each
each circle into
circle into cool ta
cool to lukewarm.
lukewarm. Add Add 22 cups
cups flour; mix
nour; riix weIl.
well.
rolls
crescenl J'ol/s Add yeast,
Add yeast, vanilla,
vanilla, andand eggs;
crescenl eggs; mix
mix until
until blended.
blended.
Add
Add enoughenough remaining nour flour to
to make
make soft
soft dough;
dough;
mix weil.well.
Knead on lightly noured surface, adding more
_ Knead on lightly floured surface, adding more
flour as
flour as needed,
needed, 10 l0 minutes
minutes or
or until
until smooth
smooih and and
elastic.
elastic. Place in in greased
greased bowl;
bowl; tum
turn to grease sur-
to grease sur_
face. Cover; let
face. let rise
rise in
in warm
warm place
place until
until double
double inin
bulk.
Punch
Punch down down dough;
dough; shape
shape into round Joar.
into round loaf.
Place on greased baking baking sheet.
sheet. Cover;
Caver; letlet rise
rise until
until
double in
double in bulk.
bulk.
Bake in
Bake in preheated
preheated 350"F
350°F oven
oven 2020 minutes.
minutes. Mix Mix
warm water
warm water andand syrup;
syrup; brush
brush onon bread.
bread. Bake
Bake
about 30
about 30 minutes,
minules, until
unlil well
weil browned.
browned. Brush
Brush with
with
syrup mixture
syrup mixture again;
again; place
place bread
bread on
on rack
rack to
ta cool.
cool.
Sprinkle with
Sprinkle with confectioners'
confectioners' sugar,
sugar, then
then with
with
candied fruits.
candied fruits. Yield
Yield about
about l515 servings.
servings.

dilled croutons
dilled croutons
AA delicious
delicious and
and economical
ecanomical addition
addition to
to aa tossed
tossed
salado
salad.
I-poundloaf
l-pound loafday-old
day-old bread
bread
I1cup
cupbutter
butler
teaspoonsonionsalt
22teaspoons'onlon salt
22tablespoons
tablespoonsdrled
driedparsley
parsleyflakes
flakes
I lleaspoon drieddillweed
terspoon dried dlllweed
Cube bread into
Cube bread into %-inch
\l2-inch cubes.
cubes. Spread
Spread cubes
cubes
evenly over
evenly. overbaking
bakingsheet.
sheel. Let
Let dry
dry 22 days
days or
or until
untiJ
cubeslose
cubes losemoisture
moistureand
andbecome
becometrard.
hard.
Meil butter
Melt butter in
in large skillet. pour
large skillet. Pour butter
butter from
from
Slol/en danish chris/mas bread
danish christmas bread
stollen
skillet into a bowl. Add anion salt, parsley, and l1 tablespoon
tablespoon grated lemon rind
grated lemon rind
skillet into a bowl. Add onion salt, parsley, and r/a
dillweed; mix
mix well.
weil. 3;'4 teaspoon aniseed
teaspoon aniseed
- Retreai
dillweed;
Reheat skillet
skillet in
in which
which butter
butter was
was melted'
melted. Add teaspoon salt
11 teaspoon
croutons; distribute
distribute evenly
evenly over
over skillet
skillet surface'
surface. 3/n scalded milk
3;'4 cup scalded
croutons;
Pour melted-buLLer mixture
mixture over
over croutons'
croutons. Stir to
ta 4 eggs, beaten
bea ten
Pour meited-butter
distribute evenly.
evenly. Fry
Fry croutons
croutons until
until golden
golden brown 6 cups all-PurPose flour
cups all-purpose f10ur
distribute 3/a
unJthotoughlyheated; cool' Store up to I month
and thoroughly heated; cool. Store up ta 1 Y4 cup currants
in ilirtight container. Yield 2 quarts. 5- -in
hard-boiled eggs, dyed red witlt
hara-boiled coloring
food coloring
with food
in airtight container. Yield 2 quarts' with Y4
yeast with Vt cup milk and
cup milk and
smaU bowri"proof
In smalt bowl proof yeast
1I- teaspoon
-inllute. sugar.
easter
easter anise Joaf
anise loaf boil combine
In large bowl (softened, cul
butter (softened,
combine butter into
cut into
2 envelopes active dry yeast bits),
Uits),- sugar,
su-gar, lemon
lemon rind,
rind, aniseed,
aniseed, an-d
and salt'
salt. Add
Add
2 enveloPes active drY Yeast well' Cool mix-
Y4 cup lukewarm milk ;Ae.a milk
scalded (*ttit. stiJl
ititft (while still hot); stir weIl.
hot); stir Cool mix-
la cnplukewarm milk yeast mixture' Add
Add yeast mixture. Add 4 eggs 4 eggs
1 teaspoon sugar
IY2teaspoon sugar iut. ta
ture lukewarm. Add
to Iukewarm.
cup (1 stick) butter and iia 2z cups with electric
flour; beat with electric mixer on
cups flour; beat mixer on
lz cnp (l stick) butter hand mix in 2Vz cups
2/3 cup sugar medium
medium sieed
speed 22 minutes.
minutes. By
By hand mix in 2V2 cups
7r cup sugar

loof
eoster aniseloa!
eas/eranise
 BREAT}S
BREADS

flourand
Ilour andcurrants.
currants.DoughDoughshould
shouldbebesoft softand
and
slightly sticky.
slightly sticky. french bread
french bread
Turndough
Turn doughonta ontowell-floured
well-flouredboard;
board;knead
kneadinin 1 Ipackage
packageactive
activedry dryyeast
yeast
1ltlz
Y2 cups flour.Knead
cupsnOUL Knead10l0minutes
minutesororuntil
untildough
doughisis Y2 cups
1l\zu cupswarm
warmwaterwater
smoothand
smooth satiny.Form
andsatiny. Formdough intoball;
doughinto plaieinin
ball;place 1IcupcupSourdough
SourdoughStarterStarter(see (seeIndex)
Index)
greasedbowl.bowl.Turn Turndough
doughininbowl
bowltotogrease
greisetop. Y2 cups
11/z cupsall-purpose
all-purposewhite
greased top. whltef10ur
flour
Cover;let
Caver; letrise
riseininwarm place1IY2Zzhours
warmplace houisororuntil
uniil 33lablespoons
tablespoonsgranulated
granulatedsugar sugar
double ininbulk.
double bulk. 22teaspoons
teaspoonssalt salt
Punchdown
.Punch downdough.
dough. Divide
Divideinto
into33equal
equalpieces;
pieces; 4Y2
4Vzto to55cups
cupsall-purpose
alhpurposewhite whitef10ur
flour
shape e,ach piece into 20-inch
shape each piece into 20-inch rope. rope.Braid
Braid33dough
dough ~ Yacupcttpyellow
yellowcommeal
cornmeal
ropes;form
form ininto pressends
circle. Press plaie yeastininwater.
ropes;
on.greased
ta circ1e.
baking sheet.
together. Place
endstogether.
press dyed _Dissolve
Dissolve yeast water.Stir StirininSourdough
Sourdough
on greased baking sheet. Press dyed eggs into
eggsinto Starter;
Starter; blend
blendweil.
well.Add Add 1IYzVzcups cupsflour;
flour;mix
mixweil.
well.
braid atat intervals.
braid intervals. Brush
Brushwithwith melted
melted-lutter.
butter. Let mixture
Let mixture riseriseovernight
overnight or orabout
about1212hours
hourstoto
Cover; let
Cover; let rise in warm
rise in warm place
place until
untildouble
doubleinin bulk.
bulk. develop
developsponge.
sponge.
Bake in in preheated
preheated325 325.F oven 45 to 50 SIÎr
Stir down
downsponge.
sponge. Add Addsugar
sugarand andsail;
Bake OF aven 45 ta minutes
50 minutes salt;mix
mixweil.
well.
or until golden
or until golden brown.
brown. CoolCool on
oncake
cake rack. yield 1I
rack. Yield Add
Add 33to Y2 cups
to33Vz cupsnour;
flour; workwork in. in.
loaf. Pour
Pour remaining
remaining nour flour onto
loaf. onto kneading
kneadingsurface.
surface.
Pour sponge
Pour sponge mixture
mixture on on flour. Knead
flour. Knead until
until ail
all
flour has
nour has been
been worked
worked into into dough.
dough. Continue
Continue
kneading
kneading until until folds
folds form form (about
(about 10 l0 minutes).
minutes).
Place dough in greased bowl. Grease top
Place- dough in greased bowl. Grease top ofof
egg braid
egg dough.
dough. Coyer;
in
Cover; letlet rise
rise in in warm
warm placeplace until double
until double
in bulk.
bulk. Punch
Punch down.
down.
1I package
package active
actlve dry yeast
dry yeast Turn
Turn dough
dough ontoonto lightly
lightly floured
floured board.
board. Divide
Divide
l1 cup warm water
cup warm water into 22 equal
into equal portions;
portions; roll roll each portion inta
each portion
cup Sourdough
Sourdough Slarter
into 1515 xx
11 cup Starter (see
(see Index)
Index) lGin-ch oblong.
IO-incll oblong. Beginning
Beginning al at widest
widest side, roll up
side, roll up
1l cup all-purpose white flour
cup aJl-purpose flour tightly; pinch edgesedges together.
together. TaperTaper ends
ends by
by gently
gently
Yt cup
Y3 gronulated sugar
cap granulated
rolling dough
roHing place loaves
dough back back and and forth.
forth. Place loavls onon
2 eggs, beaten
2 eggs, bealen french
french bread
bread
Yz clp butter,
Y2 cup butter. melted
I1 teaspoon
teaspoon saltsalt
44to cups all-purpose white flour
4Y2 cups
to 4Yz
eggs, beaten
22 eggs, beaten
_ Dissolve
Dissolve yeastyeast in water. Add
in water. Add Sourdough
Starter. Mix
Starter. Mix in in I1 cup
cup flour.
nOUL Let mixture
mix.ture set set 12
12
hours
hours or or overnight
overnight to to develop
develop sponge.
Stir sponge to
-butter,Stir sponge ta dissolve
dissolve crust.
crust. Ada
Add sugar,
sugar, 22 eggs,
eggs,
butter, andand salt; mix well.
sait; mix weil. Add 2% cups hou,
2Y2 culs Ilour to
to
sponge;
sponge; mix mix well.
weil.
Pour I1 cup
Pour cup flour
flour on on kneading surface. pour
kneading surface. Pour
sponge mixture
sponge mixture on on flour. with I1 cup
Cover with
fi our. Cover cup flour.
nour.
Knead until
Knead until flour worked into
Ilour isis worked into dough.
dough. Cbntinue
Continue
adding flour
adding f10ur until
until stiff
stiff dough
dough has has foimed.
formed. KneadKnead
dough l0
dough minutes or
10 minutes or until
until folds form. place
folds form. Place inin
greased
greased bowl. Grease top.
bowl. Grease Caver; let
top. Cover; Jet rise
rise until
until
double
doubleininbulk. bulk.
Punch
Punch downdown dough.
dough. KneadKnead 22 minutes.
minutes. Divide
Divide
doughinto
dough into22equal divide I1ball
balls; divide
equal balls; into g8equal
bail into equal
parts.
parts. RollRoll 88 parts
parts until
until approximately
approximately 12 12 inches
inches
long.long. Place these 88 strips
Place these side by
strips side by sidi;
side; braid
braid by
by
folding
folding I 1strip
stripover otherininnumerical
overother numericalorder.
order.Tuck
Tuck
ininedges.
edges. Prepare
Preparesecond
seconddough dough ball
bailininsame
sameman-
man-
ner..Place.braids
ner. Place braidson ongreased
greasedcookie
cookiesheets.
sheets. Cover;
Coyer;
let riseuntil
letrise doubleininbulk.
untildouble bulk.
Brush braids with
Brush braids with 22 eggs. Bake in
eggs. Bake in preheated
preheated
350'F
350°Foven aven30 30minutes
minutesororuntil untilgolden
goldenbiown.
brown.Re- Re-
movefrom
move from oven; brush with
oven; brush with oil.
oil. Cool
Cool on on rack.
rack.
Yield
Yield22braids.
braids.
10E
108
 BREAT}S
BREADS

egg braid
BREADS
BREADS

greasedbaking
greased bakingsheets withcornmeal.
sprinkledwith
sheetssprinkled cornmeal.
Cover;let
Cover; riseininwarm
letrise warm place about1Ihour
placeabout hourororuntil
until
doubleininbulk.
double bulk.
Withsharp
With sharprazor
razor make
makediagonal
diagonal CUlS
cutson ontop of
topof
each loaf. Place
eachloaf. loaves inincold
Place loaves coldoven
oveninin which
which pan
pan
of boiling
of boilingwater
water has
has been placed. Set
been placed. Setoven
ovenatat
450'F; bake loaves about 35
450 oF; bake loa ves about 35 minutes minutes or oruntil
until
golden crust
golden crust has
has formed.
formed. Remove
Remove from fromoven.
oven.
Cool on
Cool wirerack.
on wire rack. Yield
Yield 210aves.
2loaves.

fried croutons
fried croutons
For small
For small croutons
croutons eut
cut crust from dried
crust from dried slices of
slices of
day-old bread. Cut
day-old bread. Cut slices into about
slices into about 1/2-inch
%_inch
9quares.
squares. garlic bread
garlic breod
Melt 1/4%cup
. Melt butter for
cup butter for each
each 22 cups
cups bread
bread squares
squares the
the eggs
eggs one
one at
at aa time; beat
beat weil
well after
after each
each addi-
addi-
in heavy
in heavy saucepan
s4ucepan or skillet. Toss
or skillet. Toss bread
bread squares
squares in in . tion
tion..
butter to
butter to-.coat evenly, using
coat evenly, pancak, turner.
using pancake fiy
turirrr. rry Sift cinnamon,
Sift cinnamon, allspice,
allspice, cloves,
cloves, flour,
flour, soda,
soda, and
and
over medium
over medium heat until croutons
heat until croutons are golden; toss
are golden; ross salt
salt together.
together.
continuously. Turn
continuously. Turn out
out on paper toweling
on paper towel'ing to drain
to drain Oust walnuts and
Dust walnuts and dates
dates with
with small
small amount
amount of of
cool.
and cool.
and mixture. Add
mixture. Add remaining
remaining f10ur
flour mixture
mixture alternately
alternately
Use in salads
Use in or soups.
salads or soups. Can
Can be stored in airtight
stored in airtight
container yield with beer
with to creamed
beer to creamed mixture;
mixture; blend
blend weI!
well after
aftei
several days.
container several days. Yield as as desired. each addition. Stir
each addition. in walnuts
Stir in walnuts and
and dates.
dates. Spoon
Spoon
batter into large well-buttered and and floured
floured tube
tube or
or
garlic bread
garlic bundt pan.
I loaf Hallan
ltallsn bread Bake in preheated 350°F350"F oven
oven 1I V4
% hours
hours oror until
until
ltoaf bread cake tester cornes
soft butter
cttp soft comes outout clean. Let stand
clean. Let stand 55 minutes;
minutes:
Yz cup
1/2 butter or margarine
or margarine invert on a wire rack.
Il teaspoon
teaspoon parsley flakes
parsley flakes
/lY-I teaspooh
teaspoon crumbled
crumbled oregano
oregano
Sprinkle confectioners'
confectioners' sugar; placeplace onon serving
serving
/r plate. Yield 18l8 to 20 servings
servings..
Y-I teaspooh
teaspoon drieddried dillweed
dillweed
ll ctovb
clove garlic,
garlic, minced
minced
Grated germon beer
germqn beer coffee
collee cake
cake
Grated Parmesan Parmesan cheese
cheese
Cut
Cut bread diagonally into
bread diagonally into l-inch
l-inch slices; do not
cut all
cut ail the way through.
the way through.
Blend
Blend btrtter,
butter, parsley,
parsley, oregano,
oregano, dillweed,
dillweed, and
and
garlic. Spread
garlic . Spread mixture mixture on on both sides of
both sides of bread
bread
slices.
slices. Shape aluminum foil
Shape aluminum around loaf
foil around loaf of
of bread.
bread.
Twist
Twist ends; leave top
ends; leave top open.
open. Sprinkle
Sprinkle top
top liberally
liberally
with
with cheese and parsley
cheese and parsley flakes.
flakes. Heat
Heat in
in 400oF
400°F oven
oven
l0minutes.
JO minutes. Yield I1loaf.
Yield loaf.
germdn beer coffee
german beer coffee cake
cake
cups (packed)
22cups (packed) dark
dark brown
brown sugar
sugar
cup butter,
L1cup butter, softened
softened
22eggs
eggs
I1teaspoon
teaspooncinnamon
cinnamon
/zY2 teaspoon
teaspoonallspice
allspice
/z1/2teaspoon
teaspoonground
groundcloves
cloves
cupssifted
33cups all-purposeflour
siftèdall-purpose flour
22teaspoons
teaspoonsbaking
bakingsoda
soda
/z112teaspoon
teaspoonsalt
salt
I 1cup
cupchopped
choppedwalnuts
walnuts
22cups
cupschopped
choppeddates
dates
22cups
cupsbeer
beer
Confectioners'
Confectioners'sugarsugar
Combine brown
Combine sugar and
brown sugar buller in
and butter in mixing
mlXlng
bowl; creamuntil
bowl;cream untilsmooth
smoothandandwell
weilblended.
blended.Add
Add
110
110
\

hamburger buns
hamburger
teasPoon baking
11 teaspoon oaking soda
harrlburger buns
hamburger buns 1I teaspoon oaking powder
teasPoon baking Powder
1 package active dry yeast 1I tcaspoon cinnamon
teasPoon cinna mon
1 package active drY Yeast
2 cups warm
warm water
water 1I teaspoon
teasPoon nutmeg
2 cups
Y2 cup Sourdough Starter (see Index) Y2
/z teaspoon
teasPoon salt salt
Yz cip Sourdough Starter (see Index)
6 cups all-purpose white
white flour
flour 7s cup
2/3 cup milk
milk
6 cups all-purPose
2 taolespoons honeY
honey 1l/z
Y2 ounces liquid egg
ounces Iiquid substitute
egg suostitute
2 tablespoons
2/t cup
2/3 nonfat dry milk
cup nonfat drY mitk /a cup
Y4 cup honey
honey
2 teaspoons salt Y2
Vzcup ground hazelnuls
cup ground hazelnuts
2 teaspoons salt
Y4 cup oil 1I cup
cup powdered
powdered sugar, sifted
sugar, sifted
Vr cup oil
2 eggs, beaten
2 eggs, beaten
11to
to 22 taolespoons
tablespoons hot milk
hot milk
1 cup unprocessed wheat oran Y2
Vzcupcnp whole
whole hazelnuts
hazelnuts
1 cup unprocessed wheat bran powder,
\4 cup margarine, melted Mii brown
Mix brown sugar,
sugar' flours, baking powder,
soda, baking
flours, soda,
Yn cap margarine, melted
Dissolve* yeast in water. Add Sourdough
Dissolve yeast in water. Add Sourdough cinnamon,
cinnamon, nutmeg,
nutmeg, and
and salt.
salt.
Starter. Mix in 2 cups flour. Let stand 12 hours or Combine
Combine milk, milk, egg substitute, and
eggsubstitute, honey'Add
and honey. Add
Starter. Mix in 2 cups flour. Let stand l2 hours or blend well' Fold
overnight to develop starter.
overnight to develop starter.
liquid
liquid mixture
mixture to dry ingredients;
to dry ingredients; blend weil. Fold
Stir to dissolve crust. Add
Add honey,
honey, milk,
milk, salt,
salt, oil,
oil, ininground
ground hazelnuts.
hazelnuts.Pour mixtureinto
Pourmixture intogreased
greased 9-9-
Stirio dissolve crust. minutes until
oruntil
and eggs; mix weil. Stir in bran. Add 2 cups flour; inci
inch loaf
toaf pan.
pan. Bake
Bake at
at 350'F
350°F 60
60 minutes or
and eggs; mix well. Stir in bran. Add 2 cups flour; pan'
work in. done.
done. CoolCoolslightly;
slightly; remove
remove Fromfrompan.
work in. milk; beat
hotmilk; beat
Pour 1 cup flour on kneading surface.
surface' Pour Combine powdered sugar
Combine powdered sugarand andhot
Pour I cup flour ontopkneading Pour
of in
sponge on flour. Oust top of
of dough
dough with
w^ith flour.
flour' until smool~.
until smootd . Drizzle
Drizzle over
over top
top of cake
cake in lattice
lattice
sponge on flour. Dust
hazelnutsbe-be-
Work flour into dough. Add
Add remaining
remaining Flour
flouruntil
until design,
design, asasillustrated.
illustrated. Place wholehazelnuts
Placewhole
Wor[ flo". into dough. Knead l2
soft dough has formed. Knead JO
l0 minutes.
minutes' Place
Place tween
tweenlatticedesign.
lattice design.YieldYield12servings.
servings'
soft dough has formed.bowl. Grease top of bail.
dough bail in greased
dough UItt in greased bowl. Grease top of ball'
Coyer; let rise until double ininbulk.
Cover; let rise until double bulk. health
health bread
bread
Punch down dough. Knead 2 minutes. Shape
Punch down dough. Knead 2 minutes' Shape 22cups
cupsunoleached
unbleachedall-purpose flour
all'purposeflour
dough into 12 round balls. balls. Place
Placeon ongreased
greased
dough into 12 round
cookie sheet; flatten balls
1lClip
cupwhole-wheat
whole-wheatflourflour
.oo[irmargarine; coyer. Refrigerate 2 hours. with
melted
sheet; flatten balls slightly.
slightly. Brush
Brush with 1 1tablespoon
tablespoontoasted
tosstedwheat germ
wheatgerm
melted margarine; cover. Refrigerate2 hours' 22packages
packagesactive
activedrydrYyeast
Yeast
Uncover dough balls. Let stand at room tem-
Uncover dough balls. Let stand at room tem-
perature 10 minutes.
1 tcup
iuprolled
rolledoats
oats(regular quick'cooking)
(regularororquick-cooking)
perature l0 minutes. 1 1cup
cupwhole-bran
whole-brancereal
cereal
Bake buns in preheated 400°F
400'Foyenoven2020toto2525
Bake buns in preheatedbrown.
minutes or until golden Slice before
1 1cup
cupseedless
seedlessraisins
raisins
minutes or until golden brown. Slice before
serving. Yield 12 large buns.
1 V2
11lzcups
cupslow-[at
low-fatcottage
cottagecheese
cheese
serving. Yield l2large buns. 2 2tablespoons vegetableoïloil
tablespoonsvegetable
1 1tablespoon
tablespoonsaltsalt
hazelnut
hazelnut coffee
coffeecake
cake V2/zcupcuphoney
honey
3/43/acup orown sugar 2 V2
2Vzcups
clpsooiling
boilingwater
water
cttp brown sugar
1 cup all-purpose white flour Aboui4V2
About 4/zcups
cupsadditional
additionalunbleached all'purpose
unbleachedall-purpose
l cup all-purpose white flour
1 cup whole-wheat flour flour
flour
I cup whole-wheat flour
III
111
 1

nlrnAns
BREADS

hou/nulcoffee
hazelnut coffeecake
cake
 BREADS
BREADS

together 2 cups flour,

Stir together whole-wheat flour,
flour, whole-wheat I1 tablespoon
tablespoon basil leaves
basilleaves
wheat germ, and yeast large mixing bowl.
yeast in large bowl. Set I1 teaspoon
teaspoon salt
aside.
aside. I1 teaspoon
teaspoon freshly ground pepper
pepper
In separate bowl
In separate combine rolled
bowl combine rolled oats,
oats, bran Toss
Toss bread
bread cubes and butter,
cubes and butter, then toss with
then toss
cottage cheese, oil, salt, and honey.
cereal, raisins, cottage honey. cheeses and herbs until well
weil mixed. Spread on un-
Cover with
Cover with boiling water;water; stir
stir until
until thoroughly greased jelly-roll
jelly-roll pan.
mixed. Cool to lukewarm. Add to dry ingredients Bake 250°F until
at 250'F
Bake at until crisp and golden
crisp and golden brown.
brown.
in mixer bowl. Beat /z
bowl. Beat speed of
Yz minute at lowest speed Stir every l5 minutes. Cool; store in airtight con-
electric mixer; scrape
electric scrape bowl
bowl constantly.
constantly. Beat 3 min- weillI month. Yield 1I quart.
tainer. Keeps well quart.
speed. Stir in about 4Vz
utes at highest speed. 4Yz cups flour
by hand, until
by hand, mixture forms
until mixture forms moderately
moderately stiff
dough.
dough.
floured board. Knead until smooth
kielbasa and cheese loaf
Turn
Turn ontoonto floured t/a
VI cup warm water
and
and elastic, about l0
elastic, about 10 minutes. Place in
minutes. Place in greased
1I package hot-roll mix
bowl; turn
bowl; once to
turn once to grease surface. Cover
grease surface. Cover with
1I egg, beaten
dampened towel;
dampened towel; let rise until
let rise double in
until double in bulk,
Vz cup
Vz cup grated Swiss cheese
about 1 I hour. Vz cup
Vz cup cooked, finely chopped Kielbasa
Punch down
Punch dough; divide into thirds.
down dough; thirds. Cover;
YI cup
Vn melted
cup butter, melled
rest l0
let rest JO minutes. Shape into 3 loaves. Place in 3
greased 8
greased Yz x x 4Vz
4 Yz xx 22Vz-inch
Yz -inch loaf pans.
pans. Brush
Pour into medium-size
water into
Pour water medium-size bowl. bowl. Sprinkle
8Vz from'roll
yeast from roll mix over water; stir until dissolved.
tops lightly with vegetable oil. Cover; let rise until flour from roll mix,
from roll
Add
Add egg; well. Blend in
egg; mix weIl. in flour
double, about 35 to 45 minutes. until ail
all ingre-
Swiss
Swiss cheese, and Kielbasa.
cheese, and Kielbasa. Blend until
Bake in
Bake in 375
375'FOF oven
oven 35 35 toto 40 minutes, until
40 minutes,
form sticky
and form sticky dough baIl.
ball.
golden brown. Remove bread pans; let cool
bread from pans; dients are
dients are combined and
on rack. Yield 3 loaves. Cover; let let rise in warm place until double in bulk,
about 45 45 minutes.
Punch down
Punch down dough. Work dough
dough. Work dough on on f10ured
floured
italian croulons
croutons surface to form oblong roll. Place on greased ba bak-
k-
pick-up for your dinner salado
A pick-up salad. loosely; let
sheet. Cover loosely;
ing sheet. let rise
rise in warm place un-
I loaf sourdough French Bread (see [ndex),
lloaf Index), cubed tillight size, about 30 minutes.
til light and double in size,
lz cup
Yz cap butter, melted Brush top
Brush top ofof loaf with melted
loaf with butter. Bake
melted butter. Bake inin
Yz
Vz cup
cap grated Romano cheese preheated 400°F 400'F oven
oven 30 minutes or
30 minutes or until golden
until golden
2 tablespoons
tablespoons oregano brown. Remove from
brown. from oven; cool on
oven: cool on rack. Yield 1I
rack. Yield
powder
2 tablespoons garlic powder loaf .
loaf.
ilalian
iturian croulons
crourons
 .6 - _r-
\.-: 'a.\

kielbasa and
kielbasa cheese loaf
and cheese la a!
place in
Cover; place to rest 30 minutes. If
in warm spot to 1f
lucia
lucia bread
bread necessary or desired,
necessary or desired, knead
knead and let rise
rise again.
again.
I1 package dry yeast
package dry yeast On
On floured board roll
floured board roll out dough to
out dough Vz inch
to Vz inch
V2 cup
Vz lukewarm milk
cup lukewarm milk thick. Shape into rolls
thick. rolls about 8 inches long. These
These
v..cup sugar
7a cup sugar can be
can be worked
worked into shapes
shapes of spirals,
spirals, pretzels,
pretzels, or
or
33 to cups flour
to 44 cups f10ur crosses. Place
crosses. Place on
on greased
greased baking
baking sheet.
sheet.
I1egg
egg Glaze with
Glaze beaten egg yolk;
with beaten yolk; dot
dot with
wilh currants.
currants.
rZ teaspoon saffron
1/2 teaspoon saUron Bake at 425 oF about
at 425"F about l5
15 minutes.
minutes.
Bake
rZ teaspoon sall
1/2 teaspoon salt warm with
Serve warm plenty of
wilh plenty of butter
butter and
and hot
hot
Serve
tablespoons butter
44 tablespoons butter coffee. Yield
coffee. Yield about
about 24
24 pieces.
pieces.
Extra nour for
Extra flour for kneading
kneading
egg yolk
I1egg yolk for
for glazing
glazing
Dried currants for
Oried currants for garnish
garnish plum
plumkuchen
kuchen
Dissolve yeast
Dissolve yeast in
in 22 tablespoons
tablespoons lukewarm
lukewarm milk.
milk. cup soft
1/2 cup
Vz sofl butter
butter or
or margarine
margarine
Mix
Mix with sugar, flour,
with sugar, nour, egg,
egg, and tablespoons milk
and 22 tablespoons milk cup sugar
1/2 cup
% sugar
to make dough.
to make dough. Cover; place in
Cover; place in warm
warm spot
spot to rise
10 rise 22eggs
eggs
l5
15 minutes.
minutes. teaspoon almond
Jj,s teaspoon
7a almond extract
extract
Put saffron into
Put saffron bowl with
into bowl with 44 tablespoons
tablespoons milk.
milk. rZ teaspoon vanilla
1/2 teaspoon vanilla
Add salt.
Add salt. cup flour
I1cup fi our
Melt
Mel! but
but do
do not
not heat
heat butter.
butter. Pour
Pour over
over saffron
saffron I1 teaspoon
teaspoon baking
baking powder
powder
mixture. Add
mixture. mixture to
Add mixture risen dough.
to risen dough. Knead
Knead teaspoon coarse
1/2 teaspoon
7z coarse salt
salt
thoroughly until
thoroughly until dough does not
dough does stick to
not stick to bowl.
bowl. 20 plum
20 plum halves
halves

tt4
114
 toppÎng
tuppmg
Yz cup sugar
7z cup sugar
I lleaspoon cinnamon
teaspoon cinnamon
Y4 teaspoon
7a teaspoon nutmeg
nulmeg
Preheat oven ta 400°F.
Preheat oven to 400'F.
Grease 9-inch-round pan.
Grease 9-inch-round Pan.
Cream
Cream butter and t/z
butter and Y2 cup
cup sugar
sugar until
until light
light and
and
flu ffy. Beat
Beat in
in eggs
eggs one
one at
at aa time;
lime; add
add flavorings'
flavorings,
fluffy.
beat weIl.
beat well.
Si fi flour,
nour, baking
baking powder'
powder, and and salt
salt together;
together;
Sift
blend in. in. Pour
Pour batter
batter into
into pan'
pan. Arrange
Arrange plum plum
blend
halves ininbatter,
batter, cut-side-down.
cut-side-down.
halves
Mix together
together topping
topping ingredients;
Ingredients; sprinkle
sprinkle over
over
Mix
plums and balter.
plums and batter'
Bake
Bake 30
30 minutes.
minutes'
Serve warm or cold with whipped cream, if
Serve warm or cold with whipped cream, if
Yield 66 servings.
desired. Yield servings.
desired.

popovers
popovers
l11/.1cup
cup flour
f10ur
leaspoon salt
7a teaspoon salt
2 eggs, beaten
2 eggs, beaten
cup milk (scant
I1] cup milk (seant measure)
measure)
tablespoon shortening, melled lucia bread
lucia bread
I tablespoon shortening, melted
Preheat oven
oven to
ta 450°F.
450'F.
Preheat
Sift flom and salt together.
Sift flour and salt together'
Mix eggs, milk,
milk, and shortening;
and shortening; add
add gradually
gradually
poppy-seed kuchen
Mi* .ggt,
to flour. Beat until milk
to flourl-geat until smooth, with egg
smooth, with egg whisk
whisk or
or Y2
% cup
Y2
cup milk
half-and-half or light cream
or Iighl cream
electric mixer. Shauld take abaut 1I minute.
minute' Pour
Pour Yzcup
cup half-aod-half
electric mixer. Should take about
into greased popaver tins, Pyrex cups, or muffin clp
3/acup
314 butter
butter
into greased popover tins' Pyrex cups' or muffin 1I cup sugar
pans to Y3 full. cup granulated
granulated sugar
pans to % full.
Bake 20 minutes at temperature given. Reduce
Bake 20 minutes at temperature given' Reduce
I teaspoon salt
lleaspoon salt
heat to 350°F; bake 15 minutes, until popovers are 1I package
package actÎve drY yeasl
active dry Yeast
heat to 350'F; bake l5 minutes, until popovers are
firm. Yield about B large
large popovers.
popovers' 22eggs,
eggs, bealen
beaten
firm. Yield about 8
poppy-seed
poppy-seed kuchen
kuchen

115
115
 BREADS
BREADS

4 4toto5 5cups all-purposewhite

cupsall-purpose ftour
white[lour forms.
forms.Place
Placeiningreased
greasedbowl;
bowl;cover.
cover.LetLetrise
riseuntil
until
I cup raisins
1 cup raisins double
doubleininbulk,
bulk,about
about1 Ihour.
hour.
\/2/ucup water
cupwater While
Whiledough
doughis isrising,
rising,combine
combineraisins,
raisins.water,
warer.
vodka
cnpvodka
y..Vacup and
andvodka
vodkaininsmall
smallsaucepan.
saucepan.Simmer
Simmeruntiiuntiiraisins
raisini
1Ican poppy-seedfilling
canpoppy-seed filling absorb
absorballliquid.
all liquid.
l
12/t cup chopped English walnuts Combine
Com-binepoppy-seed
poppy-seedfilling,
cup chopped English walnuts
cup all-purpose flour
filling,nuts,
nuts,andandraisins;
raisins;
2/) cup all-purpose flour mix
mixweil.
well.
Combinemilk milkand half-and-half;scald.
andhalf-and-half; scald.Add
Add\/2V2 Punch
P.unch-down
downdough;
dough;divide
Combine
*Roll divideinto
into2 2equal
equalparts.
parts.
cup butter, \/2Vzcup sugar,and
cupsugar, andsalt milkmixlure;
salttotomilk
cup butter,
untilbutter
stiruntil butter dissolves.
dissolves. Cool
Cooltatolukewarm
mixrure;
lukewarm.. Add
Add
Roll each
eachdough
doughbail ballinto x
intoa a1212x lü-inch
l0_inchrec- rec_
stir tan_gle.Spread
tangle. Spreadfilling
fillingevenly
evenlyover
overrectangles
rectangles. .
yeast;mix mixweIl.
well.Add
Add eggs
eggsandand44cups flour.Slir
cupsflour. Stir Combine y..%cup
yeast;
.Combine cupbutter,
butter,JI.%cup
cupsugar,
sugar,and
andflour;
flour;
until flour
flour isisworked
worked ininand doughforms.
anddough foims. mix.well.
mix weil. Spread
unlil Spread over poppy-s-eA litting.Cover;
over poppy-seed filling. Cover;
Turndough
Turn dough onlo onto floured
floured surface;
surface;work workinin let
letrise
riseuntil
untildouble
doubleininbulk.
bulk.
enough remaining
enough remaining flour flour toto form
form medium-stiff
medium_stiff Bake
Bakeinin350°F
350'Foven
oven30 30minutes
minutesor oruntil
untildough
doughisis
dough. Knead
dough. Knead 10 l0 minutes
minutes or untilsmooth
or until smoothdough
dough golden
golden brown. Yield 2 kuchen.
brown. Yield 2 kuchen.

soda scones
soda scones
soda SCORes
33cups
cupssifted
siHedall-purpose
all-purposeflour
flour
/z\/2teaspoon
leaspoonsoda
soda
teaspoonscream
22teaspoons creamofoftartar
tartar
cupbutter,
\12cup
Yz butter,softened
soflened
I 1tablespoon
tablespoonsugar
sugar
Y4cup
lza cupmilk
milk
 BREADS
BREADS

/lY4 cup
CUp water Y4 cup
Va chopped mixed
chopped candied fruits
mixed candied
I1 egg, beaten grated orange rind
tablespoons grated
2 tablespoons
flour, soda, and cream of tartar into large
Sift flour, I1 tablespoon
tablespoon grated lemon rind
bowl. Work in butter with
bowl. fingers until of fine-
with fingers li.! cup
Vr chop'ped blanched
cap chopped blanched almonds
sugar; blend thoroughly.
consistency. Add sugar;
meal consistency. tablespoons melted butter
2 tablespoons
water; stir into flour mixture
Combine milk and water; Confectioners' sugar
Confectioners'
to
to form medium-soft dough. Press dough
medium-soft dough. dough lightly Dissolve yeast in warm water.
Dissolve
10 x
into l0 x 8-inch rectangle on lightly floured sur- Combine milk, Y2
Combine milk, cup butter,
Vz cup salt, and
sugar, salt,
butter, sugar,
face. Cut into 1I x
x 3-inch triangles. cardamom in large bowl; lukewarm. Stir in
bow1; cool to lukewarm.
tops with
Brush tops
Brush with egg; place on
egg; place on baking
baking sheel.
sheet. 2 cups flour; mix well.
weil. Add yeast and egg; mix un-
400°F oven 20 minutes or until
Bake in preheated 400"F til
til blended.
blended. StirStir inin fruits, grated rinds,
fruits, grated rinds, and
Iightly browned.
lightly almonds. Stir
alnionds. enough remaining flour
Stir in enough flour to make
butter and jam. Yield 16.
Serve hot with butter soft dough.
Turn out onto lightly floured surface.
surface. Knead 10 l0
minutes or
minutes or until smooth and
until smooth and elastic;
elastic; add .more
add more
flour
flour as needed. Place
as needed. Place inin greased
greased bowl; turn to
bowl; turn
sourdough starter I1 grease surface.
grease Cover; let
surface. Cover; let rise in warm
rise in warm place
place 1I
minutes or until double in bulk.
hour and 45 minutes
The original recipe for sourdough starter.
2 cups warm water
Punch
Punch downdown dough;
dough; turnturn out
out onto
onto lightly
floured surface.
floured surface. Cover; let let rest
rest 10 minutes. Shape
22 cups all-purpose white flour
jar or into long,
into long, oval loaf; place
oval loaf; place onon greased
greased baking
Using
Using stone
stone jar or crock, combine water
crock, combine water and
sheel. Cover; let
sheet. Cover; let rise in warm
rise in place 1I hour,
warm place hour, until
flour. Place mixture in
flour. Place place 33 to
in warm place to 44 days,
double in bulk.
until bubbly
until and sour
bubbly and sour smelling.
smelling. Refrigerate Bake in
Bake in preheated
preheated 375 375"F oven 20
OF oven 20 minutes.
starter.
starter. Reduce
Reduce oven temperature to 350°F; 350"F; bake about 40
Each time it isis used,
used, replenish with equal
equal parts until lightly browned.
minutes, untillightly browned. Brush with meltedmelted
water and
water flour; mix
and flour; mix well. Cover; refrigerate.
weIl. Cover;
butter; place on rack to cool.
will be
Starter will be ready when you
ready when you next
next bake.
bake. Never
use
with confectioners'
Sprinkle with
Sprinkle confectioners' sugar,
sugar, then with
then with
all your sourdough starter in aa recipe.
use ail recipe. Reserve additional about 15l5 servings.
additional candied fruits. Yield about
enough to keep it going.

II
sourdough starter II torrijas
f-inch thiCk)
(Vz- or l-inch
1I package àctive
tctive dry yeast 8E to 10 (Y2- thick) bread slices
2 cups warm water sifted confectioners' sugar
11 cup sifted sugar
2 cups all-purpose white flour 1l/z
Y2 teaspoons cinna cinnamonmon
Using stone jar or crock,
crock, dissolve yeast in warm 22 eggs
water. Stir in flour. Place mixture in
in flour. in warm place 33 22 tablespoons Sherrysherry
to 44 days
days or or until
until bubbly
bubbly and
and smells sour. Refrig-
smells sour. Cut 22 circ
Cut circles from each
les from bread slice
each bread with 22%-
slice with y.-
it.
erate il. inch-round cookie cutter. cutter.
Replenish
Replenish as in preceding
as in preceding recipe.
recipe. IfIf sourdough Sift sugar
Sift sugar and
and cinnamon together; set
cinnamon together; set aside.
aside.
starter
starter gets too sour,
gets too sour, add little baking
add aa little baking soda to
soda to Place eggs
eggs inin small
small mixer bowl; beat
mixer bowl; with elec-
beat with elec-
recipe-
recipe-Vz Y2 teaspoon to 3 cups flour.
cups flour. tric mixer untiJ fluffy. Strain
until fluffy. Strain eggs.
eggs. Stir in sherry.
Dip each
Dip each bread
bread round into egg
round into mixture. Fry
egg mixture. Fry in
in
380"F oil
380°F oil in
in deep-fat fryer until
deep-fat fryer lightly browned
until lightly
stollen on each
on Watch carefully;
side. Watch
each side. Torrijas browl1
carefully; Torrijas brown
quickly. Remove
quickly. Remove from oil with
from oil with slotted
slotted spoon;
spoon;
2 packages dry yeast yeast drain
drain onon absorbent
absorbent paper.
114
Va cup
cap warm
warm water
water Coat well
Coat well withwith sugar mixture; serve
sugar mixture; serve imme-
imme-
1l cup scalded
scalded milk
milk diately. Yield 16
diately. Yield l6 to
to 20.
20.
Yz cup
Y2 cap butter
butter
/r cup sugar
114 sugar
]I leaspoon
teaspoon salt
salt
/l leaspoon
Y4 teaspoon ground
ground cardamom
cardamom
viennese coffee braid
44/z cups sifted all-purpose flour
1/2 cups sifted all-purpose f10ur

11 egg, slightly beaten

egg, slightly beaten 22 packages dry yeast
dry yeasl
1I cup
cup seedless raisins
seedless raisins 44 tablespoons
tablespoons sugar
sugar
l!.t
Ya cup
cup currants
currants 2Y3 clps milk,
2Yt cups milk, warmed
warmed
tt7
117
BREADS
BREADS

sifted all-purpose
cups sifled
77 cups flour
all-purpose flour ing into aa dough.
ing into dough. When
When thoroughly
thoroughly mixed, mixed, turn
turn
cups seedless
22 cups raisins
seedless raisins out onto
out onto Iloured
floured surface, preferably wooden
surface, preferably wooden or or
1172 teaspoons salt
1/2 teaspoons salt marble, Knead
marble. Knead withwith heel
heel of your hand.
of your hand. Alternate
Alternate
1l cup
cup crushed
crushed sliced almonds
sliced almonds kneading with
kneading with slapping
slapping dough
dough hardhard with palm of
with palm of
66 tablespoons butter, softened
tablespoons butter, softened hand. Continue
hand. Continue kneading
kneading and and slapping
slapping about l0
about 10
33 eggs
eggs minutes, until dough
minutes, until dough isis smooth
smooth and soft. Return
and soft. Return
yolk
egg yolk
11 egg dough to
dough to large bowl. Cover;
large bowl. Cover; let
Iet rise
rise inin warm
warm place
place
1I hour.
hour.
Combine yeast
Combine with 1I tablespoon
yeast with tablespoon sugar in I-pint
sugar in 1-pint Turn out
Turn out onto
onto floured
floured surface;
surface; punchpunch downdown
bowl. Add
bowl. Add 2/32/t cup gradually, stirring
milk graduaIly,
cup milk stirring until
until dough hard
dough hard with your fist.
with your fist. Return
Return to to bowl.
bowl. Cover
Cover
smooth. Add
smoolh. Add Yl% cup flour, small
cup flour, small amount
amount at at aa and let
and let rest for 30
rest for 30 minutes. Divide dough
minutes. Oivide into 33
dough into
time; stir
lime; until smooth.
stir until smooth. Cover with aa clotho
Cover with cloth. Set in
Set in parts, graduated
parts, graduated in in size.
size. The
The 33 pieces,
pieces, fromfrom small
small
warm place; let
warm place; let rise
rise 30 minutes.
30 minutes. to
to large, will weigh
large, will weigh aabout
bou t 15,
15, 20,
20, and
and 28 28 ounces.
ounces.
Place remaining
Place flour, sugar,
remaining flour, sugar, raisins, salt, and
raisins, salt, and Roll out
Roll out largest piece about
largest piece about 19l9 inches
inches long.
long. Cut
Cut
almonds in
almonds in extra-large
extra-large mixing bowl. Siend
mixing bowl. Blend with
with (2-inch wide)
into 33 (2-inch
into wide) strips.
strips.
wooden spoon
wooden until raisins
spoon until raisins are well coated.
are weil Add 44
coated. Add Melt remaining butter.
Melt butter. Oab little on
Dab aa little on one
one end
end
tablespoons butter and
tablespoons butter yeast mixture;
and yeast mixture; mixmix weil.
well. of each
of of dough;
strip of
each strip pinch together.
dough; pinch together. Make Make 3-3-
Stir in eggs.
Stir in Add remaining
eggs. Add remaining milk gradually, work-
milk gradually, work- strand Lift braid
braid. Lift
strand braid. braid onto floured. 16-inch
onto floured, l6-inch long
lone

,l

-4' 'ii *4*

i' :.

&-,5''', $lj ro;;

'il
,,st

,#*. t'R-d
viennese coffee braid
viennese braid
baking sheet. Brush
Brush top
top with melted butter.
butter. Roll
Roll
second-largest piece
second-largest of dough
piece of dough into
into l7-inch-long
17-inch-long
strip. Cut
strip. into 3
Cut into 3 (2-inch-wide) strips. Pinch
(2-inch-wide) strips. Pinch
together at
together at one
one end as with
end as with first
first braid.
braid. Repeat
Repeat
braiding;
braiding; place
place this braid on
this braid top of
on top of first.
first. Brush
Brush
with butter.
butter. Repeat procedure with smallest
smallest piece
piece
of
of dough, cutting l4-inch-long
14-inch-long strips.
strips. Braid;
Braid; place
place
on top. Brush
Brush with additional melted
melted butter.
butter.
Mix egg yolk
Mix with I1 tablespoon water; brush
yolk with brush
over braid. Cover lightly
over braid. lightly with tea
tea towel;
towel; set
set in
warm place. Let rise I1 hour.
warm place. hour.
;;,;;r* Place in
Place in preheated
preheated 350'F
350°F oven'
oven, one
one shelf
shelf above
above
center. Sake I1 hour.
center. Bake hour. Remove
Remove from
from oven;
oven; place
place on
on
cooling
cooling rack. Oust liberally with
rack. Dust with confectioners'
confectioners'
sugar. Yield I1 braid.
sugar. Yield braid.

118
118
 BREADS

yankee spoon bread

1I package frozen kernel
kernel corn
corn
milk
3 cups milk
1I cup
cup cornmeal
cornmeal
22 tablespoons plus 22 teaspoons butter
teaspoons butter
Salt
1 teaspoon baking powder
baking powder
eggs, separated
3 eggs, separated
Preheat oven 325'F.
oven to 325 °F.
according to
Cook corn according to directions cool.
directions.. Drain; cool.
Heat22 cups
Heat cups milk.
Mix cornmeal
Mix with remaining cup
cornmeal with of milk;
cup of milk; add
add
milk. Cook
hot milk.
to hot until thick
Cook until thick;; stir
stir constantly. Add
constantly. Add
butter and
butter and salt; let cool.
salt; let cool. AddAdd corn,
corn, baking
baking
powder, and
powder, and slightly
slightly beaten
beaten egg yolks, mixing
egg yolks, mixing
weil.
well.
Beat
Beat egg whites until
egg whites stiff; fold
until sliff; into cornmeal
fold inlO cornmeal
lorr/jas mixture. Pour
mixture. all into
Pour ail into casserole. Bake about
casserole. Bake about 45
45
minutes
minutes.. Yield 66 10
to 88 servings
servings..

119
r19
 CAKES
CAKES

almond jelly loy

olmondjelly ers
Iayers

almond jelly layers cool.

cool. Remove
Remove cake
horizontally;
cake from
horizontally; spread
pan. Cut
from pan.
jam between
spread jam
Cut cake
between layers.
cake in
layers.
in half
half
2'14
2Ya cups flour
cups cake flour Whip
Whip eggegg whites
whites until
until foamy.
foamy. Gradually
Gradually beat
beat in
in
1 Vl cups granulated sugar
llzz cream
cream ofof tartar
tartar and
and sugar
sugar until
until egg
egg whites
whites stand
stand inin
.44 teaspoons baking powder peaks.
peaks. Spread
Spread on on sides
sides and
and top
top ofof cake.
cake. Sprinkle
Sprinkle
1I teaspoon salt
salt almonds
almonds overover meringue.
meringue.
V2
Vz cup shortenlng
cap shortening Bake
Bake inin 450°F
450"F oven
oven 33 minutes
minutes oror until
until meringue
meringue
1l cup milk starts
starts to
to turn
turn light brown.
brown. Yield
Yield 12
l2 servings.
servings.
I teaspoon vanilla
1
2eggs
2 eggs
currantJelly,
2 cups currant jelly, room temperature angel
ongel almond
almond layer
layer
2 cups chopped almonds
Combine flour, sugar, baking powder, and salt.
shortening, % cup milk, and
Add shortening,3/t and vanilla. Beat on
Iow speed 22 minutes.
low speed minutes. Add
Add eggs and remaining
eggs and
milk. Beat
Beat 2 minutes.
Grease and (8-inch) cake
and flour 33 (8-inch) pans. Divide
cake pans.
batter evenly among pans. pans. Bake in 350°F
350'F oyen
oven 20
minutes or until
minutes until done. Remove
Remove from pans; cool.
Whip jelly
Whip jelly until
until spreadable. Spread between
spreadable. Spread
stack layers. Coyer
layers; stack Cover sides of cake with thin
coat of jelly;
coat jelly; cover
coyer sides with I1 cup
sides with cup almonds
before jelly sets.
sets . Pour remaining jelly on on top
top of
cover top
cake; cover top evenly. Spread remaining
remaining almonds
around edge of cake
around edge and in
cake and in circular
circular design
design in
center of cake, as illustrated. Let jelly set before
serving . Yield l2
serving. 12 servings.

angel almond layer

l1 Angel-Food
Angel-Food Cake
Cake (see
(see Index)
Index)
I1 cup strawberry jam
cup strawberry jam
8 egg
E egg whites
whites
/lV4 leaspoon
teaspoon cream
cream of
of tartar
tartar
Vl cap
Yz cup granulated
granulated sugar
sugar
r/a cup thinly
V4 cup Ihinly sliced
sliced almonds
almonds
Prepare angel-food
Prepare angel-food cake
cake as
as directed.
directed . Pour
Pour into
into
loaf angel-food
loaf angel-food pan.
pan. Bake
Bake as
as directed.
directed . Invert
Invert pan;
pan;

120
r20
apple cake
121
CAKES

1I teaspoon
teaspoon saltsalt
angel-food cake l7n cups
l!l4 granulated sugar
cups granulated sugar
1I cup
cup sifted cake flour
cake flour 1I package
package active
active dry
dry yeast
yeast
1l/z
!lz cups sugar r/t cup
Y4 cup warm
warm water
water
/a teaspoon salt
1/4 sall 22 eggs,
eggs, beaten
beaten
12 egg whites /z teaspoon
Y2 teaspoon grated
grated lemon
lemon peel
peel
11% cream of
\I.t teaspoons cream of tartar
tartar 2/r cups
2\14 cups all-purpose
all-purpose white flour
white flour
1l/r almond extract
Y4 teaspoons almond extract /z cup
V2 cup water
water
Sift flour wilh t/4 cup
with )/4 cup sugar
sugar and
and salt
salt 44 limes
times.. V2
Vzcupcup molasses
molasses
Beat egg
BeaI egg whiles with cream
whites wilh cream of of lartar
tartar unIuntil
il sofl
soft lZ cup
V2 rum
cup nim
peaks form.
peaks form. Add
Add remaining sugar, sugar, 22 lablespoons
tablespoons V2
Vz cup
cup powdered
powdered sugarsugar
at a time; beal well after
beat weil after each addition. Sift
each addilion. Sift y.% cup
cup milk. Add
Scald milk.
Scald Add butter,
butter, salt,
salt, and and Y.V4 cupcup
flour mixture
flour mixture over
over egg fold in
whites; fold
egg whites; in carefully.
carefully. granulated sugar
granulated sugar until
until melted.
melted. Cool
Cool 10 to lukewarm.
lukewarm.
Fold in
Fold in remaining f10ur
flour mixture
mixture byby fourths.
fourths. Turn Turn Dissolve yeast
yeast in
in warm
warm water. Add 10
water. Add to lukewarm
lukewarm
into 10-inch
inlo lO-inch tube pan. milk; mix
milk; mix weil.
well. Stir in eggs
Stir in eggs and
and lemon
lemon peel. peel. Add
Add
Bake in preheated 375°F 375'F oyen
oven 35 to 40 minutes
35 1040 flour; beat
flour; beat until
until smooth.
smooth. Coyer;
Cover; letlet ririse
se 55 hours.
hours.
done. lnvert
or until cake tests done. pan on
Invert pan on funnel;
funnel; cool
cool BeaI
Beat down
down until
until smoolh
smooth andand elastic.
elastic. Fill Fill greased
greased
completely. Remove
completely. Remove From pan. Yield
from pan. Yield JO l0 10to J2
12 tube pan
tube pan or or Baba mold. Let
Baba mold. Let rise
rise uncovered
uncovered 30 30
servings. minutes.
apple cake Bake in
Bake in 425 425"F
oF 20 20 minu
minutesles oror until until done.
done.
Remove
Remove from from pan
pan atat once.
once.
tart apples (medium size)
4 to 6 lart size) Combine Y2% cup
Combine I
water, 1 cup
cup water, cup sugar,sugar, andand
lem ons, juiced
22lemons, molasses
molasses in in heavy saucepan. Bring to boil;
heavy saucepan. Bring to boil; boil
boil
3 tablespoons
tablespoons sugar rapidly 10
rapidly l0 minutes.
minutes. CoolCool slightly;
slightly; add
add rum. rum. Place
Place
3 tablespoons
tablespoons butter Baba
Baba in in serving dish; soak
serving dish; with rum
soak with rum saucesauce 24
24
J/4
% cupcu p sugar hours prior to to serving.
serving.
2 egg yolks (do not put 2 yolks together;
together; they willwill To serve,
To serve, dus!
dust with
with powdered
powdered sugar.
sugar. Yield Yield 12
12
be used individually) servings.
servings.
lemon, juiced, peel grated
7z lemon,
1/2
I1 teaspoon baking powder babka
IVz cups flour
1/z Yz
/z cup
cup milk
milk
% cup milk
3/4
V)
Vt cup
ctup shortening
shortening
1 tablespoon rum
1 tablespoon
1I teaspoon
teaspoon salt
salt
2 egg whites
I teaspoon butter (to grease pan)
1
1I teaspoon vegetable oil
33 tablespoons
tablespoons powdered sugar
Peel apples.
Peel Cut in
apples. Cut half; core.
in half; core. Cul
Cut decoralive
decorative
lengthwise slits in apples,
lengthwise about V2
apples, about Vz inch
inch deep
deep (see
picture). Sprinkle with
picture). lem on juice
with lemon juice and
and 33 table-
'spoons sugar; sel
spoons set aside.
Cream butter and 3/t cup
and )14 cup sugar together.
together. Beat in in
egg yolks one at aa time. time. Gradually beat beat in
in lemon
lemon
juice
juice and grated peel.
Sift baking
Sift baking powder
powder and flour togelher;
and flour together; grad-
ually add to batter. Blend in milk and and rum.
rum.
In a small bowl beal
beat egg
egg whites until
until stiff; fold
stiff; fold
balter.
into batter.
Generously grease springform
Generously springform pan.
pan. Pour
Pour in
in bal-
bat-
ler; top with
ter; with apple halves. Brush
Brush apples
apples with
with oil.
oil.
Bake in preheated 350'F350°F oyen
oven 35 to 40
35 to 40 minutes.
minutes.
Remove from pan; sprinkle wilh powdered
sprinkle with powdered sugar.
sugar.
Yield 66 servings.

baba au rum
Yz cup
/z cup milk
milk
v) cup
Vt butter
cup butter
122
r22
 (CAKES
\hl.s

baba
babaau rum
aurum

ii'il
r;
CAKES
CAKES

Y4YeCUp granulatedsugar
cup granulaled sugar (9-inch)or
Use22(9-inch)
Use or1I (l2-inch)
(I2-inch) springform
springform cakecake
packageactive
11 package yeast
dry yeast
active dry pans. Butter
pans. Butter and lightly flour
and lightly flour bases;
bases;do do notnot
Y4Ytcup warm waler
cap warm water preparesides.
prepare sides.
22eggs
eggs Sift
Siftflours
flours andand cornstarch
cornstarchtogether
together twice.
twice.
/z teaspoon
Yl teaspoon dried
dried lemon
lemon peelpeel Cream
Cream butterbutter inih large
large mixing
mixing bowl
bowl with
withelectric
electric
22Va cupsall-purpose
Y4 cups flour
all-purpose flour mixer atat medium
mixer mediumspeed speedaboutabout 22minutes
minutes or or until
until
1l cup raisins
cup raisins creamy
creamy and andsmooth.
smooth.Add Addsugar;
sugar; cream
cream 22 minutes
minutes
Y4r/acup almonds
chopped almonds
cap chopped or until
or until light
light and
and flufluffy.
ffy. Beat
Beat in
in 22 heaping table-
heaping.table-
Scald milk. Add
Scald milk. Add shortening,
shortening, salt,salt, and
and sugar; stir
sugar; stir spoons flour
spoons flour mixture.
mixture. Add Add 1I egg;egg; beat
beat until
until
until melted.
until melted. Cool
Cool toto lu
lukewarm.
kewarm. smooth.
smooth. Continue
Continue adding adding part of f10ur
part of flour mixture,
mixture,
Add yeast to
Add yeast to water;
water; stir until dissolved.
stir until dissolved. Add Add tato then 1I egg
then egg until
until ail
all ingredients
ingredients areare used.
used. Add
Add milk;
milk;
lukewarm milk
lukewarm milk mixture;
mixture; mix mix weil.
well. beat until weil
beat until well mixed.
mixed. SpoonSpoon batter
batter equally
equally and
and
Beat eggs;
Beat eggs; add with lemon
add with peel ta
lemon peel milk mixture.
to milk mixture. evenly
evenly into
into prepared
prepared pans.pans.
Add flour; beat
Add flour; until smooth.
beat until smooth. Caver;
Cover; letlet rise about
rise about Bake
Bake in in preheated
preheated 350°F 350'F oven
oven 25
25 minutes.
minutes. Cool
Cool
hours.
66 hours. on racks
on racks aboutabout 55 minutes;
minutes; remove
remove layers
l4yers from
from
Punch down.
Punch down. AddAdd raisins;
raisins; beat until smooth
beat until smooth pans.
pans. Let
Let cool
cool completely
completely on on cake
cake racks.
racks. Frost
Frost asas
and elastic.
and e1astic. desired.
desired. Yield l0 to 12
Yield lOto 12 servings.
servings.
Generously grease
Generously grease brioche
brioche pan;pan; sprinkle bottom
sprinkle bottom
with almonds.
with Pour dough
almonds. Pour dough into pan. Let
into pan. Let rise,
rise, un-
un-
covered, about
covered, about 20 minutes.
20 minutes.
.l
Bake in
Bake in 425
425"F oven 20
oF oven 20 minutes.
minutes. Unmold
Unmold im- im- ,
mediately. Yield
mediately. l2 servings.
Yield 12 servings.
#
basic chocolate cake
r/z cup
Y2 cup butter or margarine
2
2 cups sugar
33 eggs
11/u vanilla
Y2 teaspoons vanllla
3 squares unsweetened
3 squares unsweetened chocolate, melted, cooled
2
2 cups sifted cake flour
cups sifled flour
2 teaspoons baking soda
2
/z
Y2 leaspoon
teaspoon salt
1 cup
1 sour cream
1l cup boillng
boiling water
Beat butter and
and sugar together in
sugar together in large
large bowl. rylu
Add
Add eggs; beat until
eggs; beat until light and fluffy.
light and f1uffy. Beat
Beat in basic sponge cake
vanilla
vanilla and chocolate.
chocola te.
Sift together dry
Sift together ingredients. Add
dry ingredients. Add alternately
alternately basic sponge cake
with
with sour cream
cream to butter
butter mixture; beat wellweil after I1 cup cake flour
Clip cake
each addition. Stir
each Stir in boiling
boiling water. (Batter
(Balter will be Y<I teaspoon
/a leaspoon salt
thin.) Pour into
thin.) Pour into 2 2 greased
greased andand floured
floured 9-inch 6 eggs, separated
6
layer-cake pans.
layer-cake pans. I1 cup extra-fine sugar
Clip extra-fine sugar
Bake in
Bake in preheated
preheated 350"F
350°F oven
oyen 3535 minutes
minutes or I1 tablespoon lem on juice
tablespoon lemon juice
until
until cake tesls done.
cake tests done. Cool in pan
Cool in on wire
pan on racks l0
wire racks 10 Grated rind of Illemon
Grated lemon
minutes. Turn
minutes. Turn out
out onto racks;
racks; cool
cool completelv.
completely. Confeclioners' sugar
Confectioners' sugar
Fill and frost
Fill and desired. Yield
as desired.
frost as Yield l2
12 servings.
servings. Grease and
Grease and lightly
Iighlly flour bottom
bottom of 9 Y. x
of 9Vq x 5%
51f4 xx
2%-inch loaf
23/a-inch loaf pan.
pan. .
basic close-textured
basic close-textured Sift flour
Sift flour and
and salt
salt together.
together.
Beat egg
Beat egg yolks
yolks until
until thick
thick and
and lemon-colored.
lemon-colored.
sponge
sponge cake
cake Beat egg
Beat egg whites
whites in in large
large mixing
mixing bowl
bowl withwith elec-
elec-
I1cup
cup sifted cake flour
sifted cake flour tric mixer
tric mixer atat high
high speed
speed until
until stiff
stiff but
but nor
not dry.
dry. Add
Add
I1cup
cup sifted self-rising flour
sifted self-rising flou!' extra-fine sugar,
extra-fine sugar, about
about 2 2 tablespoons
tablespoons at at a a time;
time;
3/t cup cornslarch
0/4 cap cornstarch beat thoroughly
thoroughly after
after each
each addition.
addition. Beat
Beat in in lemon
lemon
beat
l1cup
cup butter
butter juice
juice and
and rind. Fold in
rind. Fold in egg
egg yolks
yolks withwith rubber
rubber
I1cup
cup extra-fine
extra-fine sugar
sugar spatula or
spatula or wire
wire whisk.
whisk. Cut Cut and
and fold
fold inin flour
flour mix-
mix-
44large
largeeggs
eggs ture, small
ture, small amount
amount at at aa time.
time. Continue
Continue folding
folding 22
% cupmilk
1/2 cup milk minutes after last
minutes after las! addition.
addition. FillFill prepared
prepared pan pan 3/t
%
124
124
 CAKES
t:AKES

full; smooth
full; smooth batter
batter evenly into corners
evenly into and over
corners and basic yellow cake
cake
top. (There will bebe batter left over.)
3/n cup
J/.i cup butter
butter or rnargarine, softened
or margarine, softened
Bake inin preheated 350°F
350'F oyen
oven 30 to 35
30 to 35 minutes
or until
or until cake
cake tests
tests done. Let cake
done. Let in pan
cool in
cake cool pan 12jJ
17r cups
cups sugar
sugar
about 55 minutes.
about Turn onto
minutes. Turn onto rack to cool
rack to cool com-
com- 2eggs
2 eggs
pletely. Sprinkle with confectioners' sugar.
sugar. 22 teaspoons vanilla
teaspoons vanilla
into 12
batter into
Pour remaining balter l2 cupcake
cupcake liners in
liners in 33 cups
cups sifted
sifted cake flour
crke f10ur
muffin pan;
muffin fill about
pan; fil! about Y2 full. Bake
Vz full. Bake atat 350°F
350oF 2Y2
2Yz teaspoons
teaspoons baking powder
baking powder
about 18
about l8 minutes
minutes or until lightly
or until lightly browned.
browned. Yield
Yield /z teaspoon
lJ2 teaspoon salt salt
9% xx 55%loafand
9114 1
1410afand 12cupcakes.
12cupcakes. 11/:
YJ cups milk
cups milk
Beat butter, sugar,
Beat butter, sugar, eggs, and vanilla
eggs, and in large
vanilla in large
bowl.
bowl.
basic white cake Sift dry ingredients
Sift dry Add alternately
together. Add
ingredients together. alternately
2/J cups
22zh flour
ctps sifted cake f10ur with milk to
with milk to butter mixture; beat
hutter mixture; until smooth
beat until smooth
11/z
Y2 cups sugar after
after addition.
addition. Pour into 22 greased
Pour into greased andand floured
floured
4 teaspoons baking powder 9-9- inch
inch layer-cake
layer-cake pans.pans.
1 teaspoon saltsalt Bake
Bake in in preheated
preheated 350°F350"F aven
oven 30 minutes or
30 minutes or
z/s
2/J cup
cup vegetable shortening until
until cake
cake tests
tests done. Cool in
done. Cool pans on
in pans wire racks
on wire racks
11/r
Y4 cups milk 10
l0 minutes.
minutes. Turn Turn outout onto
onto racks;
racks; cool
cool completely.
completely.
1I teaspoon vanilla FiJI
Fill and
and frost
frost as as desired. Yield 12
desired. Yield l2 servings.
servings..
4 egg whites, beaten
Grease
Grease bottoms (9-inch) round
bottoms of 22 (9-inch) round layer-cake
pans. Line
pans. Line pans with waxed
pans with paper; grease
waxed paper; grease and
and birthday layers
flour paper. (9-inch) Basic
22 (9-inch) Basic White-Cake
White-Cake layers
layers (see
(see Index)
Index)
Combine flour, sugar,
Combine flour, sugar, baking powder, salt,
baking powder, salt, 44 cups
cups powdered
powdered sugar,
sugar, sifted
sifted
lt
shortening, % cup cup milk, and vanilla in in large bowl; Y4
Ya cup
cup hot
hot milk
milk
beat until weil
beat until well blended.
blended. AddAdd remaining
remaining milkmilk and
and 1I tube pink decorator's
tube pink decorator's icing
icing
egg whites; beat weil.
well. Pour into pans.
pans. Slice
Slice cake
cake layers in half,
layers in half, using
using sharp knife or
sharp knife or
Bake in preheated
Bake in 350'F aven
preheated 350°F oven 30 minutes or
30 minutes string.
string.
until cake tests
tests done.
done. Cool in pans
Cool in pans on wire racks
on wire racks Combine
Combine sugar
sugar and milk; mix
and milk; mix until
until smooth.
smooth.
l0 minutes.
10 Turn out
minutes. Turn out onto racks.
racks. Remove
Remove paper; Spread
Spread thinthin layer of icing
layer of icing between
between cake
cake layers.
layers.
cool completely. Fil! Fill and
and Frost
frost as
as desired
desired.. Yield
Yield 12
12 Spread
Spread remaining icing over
remaining icing over edges
edges and top of
and top of
servings. birthday
birthdoy fayers
laYers

rf
CAKES

cake. Let icing set before

before decorating. Make syrup. together sugar
syrup. Mix together sugar andand water; boil
water; boil
Using small heart
Using small cutter, evenly
cookie cutter,
heart cookie evenly space 5 minutes.
minutes. When syrup syrup has cooled, stir
has cooled, in kirsch.
stir in kirsch.
heart
heart designs edge Of
around edge
designs around of cake. Using deco-
cake. Using Prick cake layers; brush syrup syrup over all 33 layers.
over ail layers.
rator's icing, fill
fil! in heart outlines with icing. Write Make butter-cream filling.
Make filling. Beat together sugar
Beat together sugar
age in
desired age
desired in center of cake.
center of on serving
Place on
cake. Place and well-blended. Add
and butter until well-blended. Add egg yolk; beat
egg yolk; beat
platter.
plat ter. Arrange candies around outside of cake.
candles around cake. until light and
untillight and fluffy, about
about 33 to minutes. Fold
to 55 minutes. Fold inin
Yield
Yield 12
12 servings. kirsch.
Assemble
Assemble cake. Place 1I layer
cake. Place layer on on cake plate.
cake plate.
filling. Drop
with filling. Drop 3/4 t/t cup
black forest cherry cake Spread
Spread with
over filling. Place
over filling. Place second
cup cherries
layer on
second layer
cherries evenly
on cake.
evenly
cake. Repeat.
Repeat.
6 eggs
6 eggs
1I cup sugar Place third layer
layer onon top.
1I teaspoon vanilla Fold confectioners'
Fold confectioners' sugar. into whipped
sugar. into whipped cream.
cream.
4 squares
squares unsweetened
unsweetened baking chocolate, melted
Coyer
Cover sides
sides and
and top of cake
top of with whipped
cake with whipped cream.
cream.
and cooled
Decorate
Decorate top top of cake with remaining
cake with remaining Y2 Vz cup
cup cher-
cher-
1I cup sifted flour ries.
ries.
syrup
To make
To make chocolate
chocolate curis from chocolate
curls From chocolate bar, bar,
shave
shave bar (at room
bar (at room temperature)
temperature) with with vegetable
vegetable
/l cup sugar
Y4
peeler, Refrigerate
peeler. Refrigerate curis until ready
curls until ready toto use.
use.
Y3
7r cup water
waler
22 tablespoons Press
Press chocolate
chocolate curis
curls on
on sides
sides ofof cake; sprinkle aa
cake; sprinkle
tablespoons kirsch
butter-cream filling
few
few onon top. Chill until
top. Chili until serving
serving time. Yield 88 to
time. Yield l0
to 10
butter-cream lilling servings.
1l/z
Yz cups confectioners' sugar servings.
Y3 cup
Vt cup unsalted butter
11 egg
egg yolk
butterscotch cake
22 tablespoons
tablespoons kirsch tiquer
liquer r/z cup
Yz (1 stick)
cup (1 stick) butter
butter
topping 1I cup
cup lightly packed
packed brown
brown sugar
sugar
22 cups
cups drained canned sour cherries, patted dry dry 11 egg
egg
22 tablespoons
tablespoons confectioners' sugar 22 cups flour, sifted
cups flour, sifted
1l cup heavy crea m, whipped
cream, 33 teaspoons powder
teaspoons baking powder
8-ounce semisweet chocolate
E-ounce semisweet chocolate barbar Yz
/z cup
cup milk
milk
Beat eggs,
eggs, sugar, and vanilla together until thick
thick butterscotch
butterscotch frosting
frosting
and fluffy, about
and fluffy, about 10 10 minutes.
minutes. Alternately
Alternately fold
fold 4 cup
3/a
3/ cap lightly packed
packed brown
brown sugar
sugar
chocolate
chocolate and and flour into eggegg mixture,
mixture, ending
ending with 22 tablespoons
tablespoons milkmilk
flour. Pour bat
flour. ter into
batter into 33 well-greased and
and floured
floured Pinch
Pinch of
of salt
salt
8-inch-round cake pans. pans. Bake
Bake in
in preheated 350°F
350"F 22 tablespoons
tablespoons butter
butter
oyen
oven 10 10 to
to 15
l5 minutes, until cake tester inserted
inserted inin Yz
Vzcup
cup confectioners'
confectioners' sugar,
sugar, sifted
sifted
comes out
center cornes out clean.
clean. Cool
Cool cakes
cakes in
in pans
pans 55 min-
Chopped
Chopped browned
browned almonds
almonds
utes; turn onto racks to cool completely.
utes; completely.
butterscotch cake
 candy
candy cake
cake
candy cake
candy cake
1I recipe
recipe Milk-Chocolate lcing
Milk-Chocolate Icing
(9-inch) Basic
22(9-inch) Chocolate-Cake layers
Basic Chocolate-Cake Index)
(seeIndex)
layers (see
Preheat
Preheat oyen
oven toto 375°F.
375'F. l2 assorted
12 chocolales
assorted chocolates
Grease
Grease 8-inch layer
8-inch laYer pan. Icing asas directed.
directed'
Pan. Prepare Milk-Chocolate Icing
Prepare Milk-Chocolate
Cream
Cream butter
butter and
and sugar
sugar until
until light
light and fluffy'
and fluffy. Spread
Spread between cake layers;
between cake layers.
stack layers
layers; stack Frost
. Frost
Beat inin egg.
BeaI Fold inin sifled
egg. Fold sifted nour flour andand baking
baking top and
top and sides of cake;
sidesof cake;smooth surface with
smooth surface with frost- frost-
powder
powder alternately
alternately with
with milk.
milk. TurnTurn intointo prepared
prepared
tniie. Arrange
ingknife.
ing chocolates on
Arrange chocolates on top ofcake
topof toin-
caketo in-
pan.
pal-I. pieces.
dicate serving pieces.
dicateserving
Bake
Bake 4040 to
to 45
45 minules.
minutes. Turn
Turnonlo ontocooling
cooling rack.
rack' will
change will
temperature change
not refrigerate,
Donot
Do refrigerate,asastemperature
When
When cold,
cold, 10p
top with
with Butterscotch
Butterscotch frosting.
frosting. Yield l2 servings.
discolor chocolates. Yield 12 servings.
discolorchocolales.
Make
Make frosting.
frosting. Put
Put brown
brownsugar,
sugar, milk,
milk,salt,
salt,andand
butter into
butter into pan;
pan; stir
stirover
over low
low heat
heat until
until mixture
mixture milk-chocolate icing
milk-chocolate icing
boils. t/zcup butter
boils. Cook
Cooksteadily,
steadily, without
withoutstirring,
stirring,55minutes.
minutes' V2 cupbutter
Remove
Remove from stove. While stilljust
From stove. While still justwarm,
warm,beatbeatinin poundpowdered
11pound powdered sugar, sifted
sugar,sifted
confectioners' sugar. Add
confectioners' sugar. Add extra, extra, if
if necessary,
necessary, toto V47ncup milk
cupmilk
gigive
ve spreading
spreading consistency
consistencY. . 1Ismall plainmilk-chocolate
smallplain milk-chocolale bar, melled
bar,melted
- Spread
Spieadalmonds
almondson onbaking
bakingsheet;
sheet;brown
brownlightly
lightly Cream
Cream butter
butter until
until smooth.
smooth . Beat
Beat ininsugar, small
sugar,small
under broiler. Watch carefully; they burn
burn easily.
easily' amount time;beat
amountatata atime; beatweil aftereach
wellafter addition'
eachaddition.
under broiler. Watch carefully; they
Arrange
Arrange'aalmonds
lmonds around
aroundedge edgeofoffrosted
frostedcake.
cake' Add milkand
Acldmilk chocolate;beat
andchocolate; untilicing
beatuntil icingbecomes
becomes
Yield 6 to 8 servings.
Yield6to8servings. light and fluffy.
light and nuffy. Yield
Yield approximately
approximately 2 2 cups.
cups.

121
127
 Bake3f.lq toto 1I hour,
Bake hour, unlil
until cake
cakeisis firm
firm when
when
lightlypressed
lightly pressedon top. Leave
ontop. Leave ininpan
pan for
forfewfewmin-
min-
utesbefore
utes turning out.
before tuming out.When
Whencold,
cold,split
split into
into 33
sections.
sections.
Whip cream
Whip cream (reserve
(reservesorne
someforfordecorating).
decorating). Add Add
half the
half thecherries
cherries and
and orange
orangesections
sections tato rest.
rest. Add
Add
cognac
cognac.. Sandwich
Sandwicheach each layer
layerwith
with fruit-and-cream
fruit-and-cream
mixture.
mixture.
Spread
Spreadsome
someof of remaining
remaining cream
cream lightly
lightly around
around
sides
sidesofof cake
cake.. Cover
Cover with
with almonds.
almonds. Decorate
Decorate top top
of cake
of with rings
cake with rings of
of cherries
cherries and
and orange
orange sections.
sections.
Boil Y2Vz cup
Boil juice from
cup juice from cherries
cherries with
with 14Vt cupcup
sugar until reduced
sugar until reduced to to aaglaze;
glaze; spoon
spoon overover fruit.
fruit.
Decorate with
Decorate with rosettes
rosettes ofof cream. yield 66 ta
cream. Yield to 8g
servings.
servings.

chilled cheesecake
cheesecake
33 tablespoons
tablespoons melted
melted butter
butter
3/a cup
3/4 graham-cracker crumbs
cup graham-cracker crumbs
Sugar
Sugar
/a teaspoon cinnamon
1;4 cinnamon
/a teaspoon nutmeg
V4
2 envelopes
envelopes unflavored
unflavored gelalin
gelatin
2 eggs, separated
1 cup milk
1 leaspoon
teaspoon grated lemon rind
1 tablespoon
tablespoon lemon juice
lemonjuice
I teaspoon vanilla extract
1
cups creamed cottage
3 cups cottage cheese
cheese
1I cup whipping
whipping cream,
cream, whipped

cherry
cherry and
and orange
orange desserl
dessert

cherry
cherry and orange
orange dessert
cake
cake
33 eggs
eggs
3/r cup sugar
3/8 CUp sugar
3/e
CUp flour,
)/8 cup flour, sifted
sifted
r/a cap sweet (unsalted)
1/4 CUp sweet (unsalted) butter,
butter, melted
melled
11zz cupswhipping
1 V2 cups whipping cream
cream
I1can
can pitted
pittedred
red cherries, chopped,juice
cherries, chopped, juicereserved
reserved
I1can orange sections
can orange sections
22tablespoons
tablespoonscognac
cognacor
orrum
rum
Yn cupbrowned
1/4 cup brownedflaked
flaked almonds
almonds
/a1;4 cup
cupsugar
sugar
Preheat aven to
Preheatoven ta350"F.
350°F.
Grease and
Grease and line
line 6-inch-round baking pan
6-inch-round baking pan with
with
greased
greasedpaper.
paper.
Whisk eggs and
Whisk eggs sugar in
and sugar top of
in top of double
double boiler
boiler
until thick enough to form a ribbon.
until thick enough ta form a ribbon .Remove Removefrom
from
stove; whisk until
stove;whisk untilcool. Foldinin flour,
cool. Fold nour, using
usingmetal
metal
spoon.
spoon.Fold Foldininbutter. Pourinto
butter.Pour intopan.
pan.
128 chilled
chilfedcheesecake
cheesecake
128
 chocolale-covered
c hoc o la t e- c ove red pear
peo r layer
I aY er

Combine
Combine butter. graham-cracker crumbs,
butter, graham-cracker crumbs, 22 An 8-cup
An 8-cup Joaf pan can
loaf pan can be used inslead
be used ofspring-
instead of spring-
tablespoons
tablespoons sugar, sugar, cinnamon.
cinnamon, and and nutmeg
nutmeg inin rorm pan. Grease loaf pan lightly.
form pan. Grease loar pan lightly . CUI waxed Cut waxed
f-inch fit pan;
to fit
paper 10 pan; line pan. Invert
line pan. ontoserving
InvertOn\o plate
serving plate
bowl. Press Y2
bowl. Press Vzcup crumb mixture
cupcrumb mixture intointo 8- or 9-inch
8- or paper
springform
springform pan.
pan. io unmold;
to unmold; remove waxed paper.
remove waxed Yield12
paper' Yield 12serv-
serv-
- Combine gelatin and 3/4 cup sugar in medium
Combine gelatin and /q cup sugar in medium ings.
ings.
saucepan.
saucepan.
Beat
Beat egg
egg yolks.
yolks. SlirStir inin milk gradually. SlÏr
milk gradually. into
Stir into
Cook, stir-
gelatin
gelatin mixture;
ring
mixture; place
constantly, :33 to
iing constantly,
place over
over
to 55 minutes
low
low
minutes or
heat.
heat.
or until
Cook, stir-
gelatin dis-
untilgelatin dis- chinese
chinese almond torte
almond torte
solves
solves andand mixture
mixture isis slightly
slightly thickened.
thickened.RemoveRemove 22eggs eggs
From
from heaLheat. Stir
Stir inin lemon
lemon rind,rind, lemon juice, and
lemonjuice, and 11/z cupssugar
Y2 cups sugar
vanilla
vanilla.. li.!r/ecup siftedall-purpose
cupsifted flour
all-purposeflour
. Beat
Beatcottage
cottage cheese
cheese with with electric mixer atathigh
electric mixer high 22Yz 1/2 teaspoons powder
bakingpowder
teaspoonsbaking
speed 3 to 4 minutes or until
speed 3 to 4 minutes or until smooth.
smooth. Stir into
Stir into li.!/rteaspoon
teaspoonsalt salt
gelatin
g-el"tinmixture.
mixture. Chili,Chill,stirring
stirringoccasionally,
occasionally, until until teaspoonsalmond
22leaspoons extract
almondextract
mixture
mi*ture mounds
mounds slightly slightly when droppedFrom
whendropped from YlYzcup capslivered almonds
sliveredalmonds
spoon.
spoon. 1lmedium
mediumapple, finelychopped
apple,finely chopped
Beat
Beateggeggwhites
whitesuntiluntilstiff butnot
stiff bUl dry.Grad-
notdry. Grad- Preheatoven
Preheat oven10to350°F.
350"F.
ually
ually add
add V4
Vr cup
cup sugar;
sugar; beat
beat until
until very
very stiff.
stiff. Fold
Fold Beateggs
Beat until light.Gradually
eggsuntillighl. Graduallyaddaddsugar;
sugar;beal
beat
into
intogelatin
gelatinmixture;
mixture;fold foldininwhipped
whippedcream.
cream. untilthick
unlil thickand lemon-colored.
andlemon-colored.
Turn
Turninto
intoprepared
preparedpan; pan;sprinkle
sprinklewilhwithremain-
remain- Sifttogether
Sift togethernour,flour,baking powder,and
bakingpowder, andsalt.
salt.
ing crumb mixture.
ing crumb mixture. Chili
Chill :3 3 to
to 4 4 hours
hours oror until
unlil Foldinto
Fold intoegg mixture.Add
eggmixture. Addalmond
almondexlract,
extract,nuts,
nuts,
firm. andapple;
and apple;fold gently.Pour
foldiningently. into8-inch-square
Pourinto 8-inch-square
firm.Loosen
Loosensisides
des of ofpan
panwithwithsharp
sharpknife;
knife;release
release
springform. bakingpan.
baking pan.Bake
Bake2525minutes. Yield6 6servings.
minutes.Yield servings.
springform.
r29
129
CAKES
CAKES

chocolate-covered pear
chocolate-covered pear Cirease
Creaseand
Meil
andline
line22(8-inch)
(8-inch)cake
cakepans.
pans.
Meltchocolate;
chocolate;let letcool.
cool.
layer
layer flour,salt,
Sift flour.
Sift salt,baking
bakingsoda,
soda,andandbicarbonate
bicarbonate
cannedpear
10canned pearhalves.
halves,drained
drained together.
together.
10
Beat
Beat butter
butter andandsugar
sugartogether
togetheruntil
untillight
lightand
1I(9-inch)
(9-inch) Basic Yellow-Cake layer
BasicYellow-Cake layer(see
(see1Index)
ndex) and
corn syrup
cupcorn syrup creamy.
creamy. BeatBeatinineggs
eggsone
oneatataatime.
time.Add
Addchocolate-
chocolate-
Y2Vzcup
hot water
cup hot water and-flour
and-flour mixture
mixture alternately
alternately with
withbeer;
beer;beat
beatweil.
well.
Y4VaCUI)
Foldininpecans.
Fold pecans.Put into
Put into prepared
prepared pans.
pans. Bake25
Bake 25toto
V4r/acup butter
cup butter
1I 12-ounce
l2-ounce package
packagechocolate
chocolate chips
chips 30 minutesatat 350°F.
30minutes Leaveinin pans
350oF. Leave panstotocoolcool55
minutes
minutes before
before turning
turningout.
out.
1I can pressurized whipped
can pressurized whipped toppillg
topping
Slice each
Slice pear half
each pear into 33equal
half into equalslices. Arrange
slices. Arrange
Make filling. Beat
Make filling. Beatbu tter and
butter and sugar
sugar un til
in circle
circle around
around outer
outer edge creamy.
creamy. Add Add beer
beer and
andchocolate;
chocolate: beat
beatweil.
well. Chili
in edgeof of cake
cakelayer.
layer.
Combine corn corn syrup,
syrup, hothot water, untilrequired.
until required.
Combine water, and
and butter
butter inin
saucepan; to boiling.
heat to boiling. Remove To
To finish,
finish,sandwich
sandwich cakes
cakeswilh
with half
half the
thefilling;
filling;
saucepan; heat Remove fromfrom heat.
heat.Stir
Stir
in chocolate spread
spread rest
reston
on top.
top. Decorate with extra pecans
Decorate wilh extra pecansor
in chocolate chips until weil
chips until well blended. Cool toto
blended. Cool or
warm. whipped
whipped cream
cream ifif desired.
desired. Yield
Yield 81010
8 to l0 servings.
servings.
warm.
Cover cake
Coyer with warm
cake wilh warm glaze.
glaze. Let
Let glaze
glaze set
set be-
be-
fore decorating
fore decorating withwith whipped topping, as
whippect topping, as il-il-
lustrated. Yield
lustrated. l2 servings.
Yield 12 servings.

dessert cake
chocolate dessert
2 squares (2 ounces)
squares (2 ounces) unsweetened
unsweetened chocolate
chocolate
flour
2 cups f10ur
/n teaspoon salt
Y4 salt
1I leaspoon
teaspoon baking soda
soda
/r teaspoon bicarbonate of soda
V4 soda
cup butter or margarine
Vz cup
Y2
3/4 cup
7a Cu p sugar
22 eggs
1I cup beer or ale
Y2 cup coarsely chopped pecans
Vz

filling
cap
Y4 cup
Ya soflened butter
softened
3/e
3/ cup confectioners'
confectioners' sugar
4
I1 tablespoon beer or ale
tablespoon beer
squares (2 ounces) unsweetened chocolate
22 squares

chrislmas cutout cake

coffee creom-roll
coffee cream-ro{( cake
cake

christmas cutout
christmas cutout cake
cake
Cutouts from
Cutouts From Christmas
Christmas cards
cards or
or cotoring
coloring book
book
1 (9-inch) Basic Chocolate-Cake layer
1(9-inch) Basic Chocolate-Cake layer (sei (see Index)
Index)
cup powdered
I1 cup powdered sugar,
sugar, sifted
sifted
Cut out
Cut out holiday
holiday figures
figures toto fit
fit dimensions
dimensions of
of
cake. Arrange
cake. Arrange on on cake
cake layer
layer in
in attractive
attractive design.
design.
Oust top
Dust top of
of cake
cake with
with powdered
powdered sugar.
sugar. Remove
Remove
designs. Cover
designs. Cover cake
cake until
until serving
serving time,
time, to
to prevent
prevent
dryness. Yield
dryness. Yield l0
10servings.
servings.
 coffeecream'roll
coffee cream-roll cake
cake
2lfz caps
2Yz cupssweet
sweetcrlcker
crackercrumbs
crumbs
314 cap
3/a cupconfectioners'
confectioners'sugar,
sugar,sifted
sifted
y] cup ground almonds
Vt cup ground almonds
Yz cup
r/z cuphot
hotblack
blackcoffee
coUee
/zYzteaspoon
teaspoonvanilla
vanillaextract
extract
Put iracker
Put cracker crumbs
crumbs into bowl with
into bowl with sugar
sugar and
and
almonds. Make well in center. Add
almonds. Make weil in center. Add coffee
coffee and
and
vanilla; mix
vanilla; mixto to soft
softdough.
dough.
Sift
Sift aa little
little extra
extra sugar onto
sugar onto large sheet of
large sheet of
grease-proof paper. Roll out mixture
grease-proof paper. Roll out mixture onto onto paper
paper
t-o rectingulai shape about 9 x l2 inches' Spread
to rectangular shape about 9 x 12 inches. Spread
evenly with desired
evenly with desired filling.
fiIling. Holding paper with
Holding paper with
both hands, gently
both-hands, gently roll
roll into
into Swiss-roll
Swiss-roll shape'
shape. Keep
Keep
in paper;
in paper; refrigerate
refrigerate until
until firm.
firm. Yield
Yield 66 servings'
servings.
bulter-cream fi/ling
butter-cream
314 cup sugar
filling
7a cup sugar
Y3 cup
/r cup water
water
Yz
Yz
cup
cup stick) butter
(1 stick)
(1 butter
1 to 2 teaspoons
1 to 2 teaspoons rum
rum
Put sugar and water into
Put sugir and water into pan; stir over
over low heat
until sugar
until sugir has
has dissolved.
dissolved. Boil
Boil 55 minutes.
minutes' Remove
from heat;
from heat; cool.
cool.
Beat butter
butter until
until creamy. cream-cheese mocha cake
Beat creamy. Gradually
Gradually add
add co Id
cold
done. Remove from pans; cool.
Pans; cool.
syrup; beat weIl between
syrup; beat well between each
each addition.
addition. Add
Add rum
rum between
frosting as
Prepare frosting
Prepare directed. Spread
as directed. Spread between
to
to taste.
taste. over sides and
sides and
Lyers; stack
cake layers;
cake Spread over
layers. Spread
stack layers.
cream fil/ing top of
top of cake.
iake. Score
Score top of cake
top of to indicate serving
cake to indicate serving
creamfilling tip and
piping tip and.frosting-
11 cup whipping cream
cup whipping cream piices. Using
pieces. ribbon-edge piping
Using ribbon-edge frosting-
114 cup confectioners' sugar pustty bag,
iitt"d pastry
filled bag, form flower on
form aa flower on each
each serving
serving
Va cup confectioners' sugar
11 to illustrated. Yield l2 servings.
Yield 12 servings.
to 2 teasPoons rum
2 teaspoons rum piece, as
piece, as illustrated.
Beat
Beat cream
cream until
until stiff.
stiff. Gradllally
Gradually add
add sugar
sugar and
and
rum.
rum. crown-jewel cake
crolvn-iewel cake
1I cup flour
white f10ur
all-purPose white
cup all-purpose
cream-cheese
cream-cheese mocha
mocha cake
cake 11 cup whole-wheat flour
cup whole-wheat flour
Yz
lz cup
cup strong
strong coffee,
coffee' hot
hot 22teaspoons baking powder
teaspoons baking Powder
If]
1Zcup cocoa
cup cocoa Y2 teaspoons
11/z teaspoons baking soda
baking soda
Y2Yzcup butter or margarine
cap butter or margarine
t/z
Y2 teaspoon
teaspoon salt salt
1I cup brown
cup brown sugar
sugar 22teaspoons spice
apple-Pie spice
teaspoonsapple-pie
11cup
cup granulatedsugar
granulated sugar 1Icup granulatedsugar
cupgranulaled sugar
33egg yolks
egg yolks 1Icup brownsugar
cupbrown sugar
11teaspoon
teaspoon baking
bakingsoda
soda 1172 cupsoil
Yz ClipS oil
Y2Vzcup sour cream
cup sour cream 44eggs, beaten
eggs,bealen
22cups
cupsall-purpose
all-purPose flour
flour 22cups carrots
gratedcarrots
cupsgrated
3 egg whites, beaten stiffly 1I(8(8%-ounce)
Yz-ollnce) can pineapple,drained
crushedpineapple,
cancrushed drained
3 egg whites, beaten stifflY
2 batches Cream-Cheese Frosting (see Index) almonds
2 batches Cream'Cheese Frosting (see Index) YzYzClip choppedalmonds
cupchopped
Gradually
Gradually add add coffee
coffee totococoa,
cocoa,stirring
stirringcon-
con- powderedsugar,
cupspowdered
22cups sifted
sugar,sifted
stantly;
stantly;letletstand
standuntil
untilcool.
cool. tablesPoonshot
22toto33tablespoons milk
hotmilk
Cream
Creambutterbutterandandsugars
sugarsllntillight
until lightand fluffy'
andfluffy. Y2lzcup candieddruit
cupcandied druit
Add egg yolks;
Add egg yolks; bbat beat until
until batter
batter isis thick'
thick. Add
Add Y2r/zClip almonds
sliveredalmonds
cupslivered
coffee-and-cocoa mixture.
mixture' Combineflours,
Combine powder,soda,
bakingpowder,
flours,baking salt,and
soda,salt, and
coffee-and-cocoa
Dissolve
Dissolvesoda sodainincream.
cream.Add alternatelytoto
Addalternately spice. Add granulated
apple-piespice. Add granulated and brown
apple-pie and- brown
sugar mixture with f1our;
sugar mixture with flour; beat
beat weIl
well after
aftereach
eachadd-
add- rugu.s,oil,
sugars, oil,and eggs;mix
andeggs; withelectric
mixwith beater2 2
electricbeater
ition. Fold in egg whites. Pour
Pourbatter
batter into
into2 2weIl-
well- minutes.Add
minutes. Addcarrots, pineapple,and
carrots,pineapple, andnuts; stirin.in'
nuts;stir
iti6n. Fold in egg whites.
pans'
greased
greasedand andfloured
floured9-inch
f-inchcake
cakepans.
pans' Pourinto
Pour greased and floured 9-inch cake
into2 2greased and f10ured 9-inch cake pans.
Bake
Bake in 350oF oven 35 to4040minutes
in 350°F oyen 35 to minutesororuntiluntil Bake at 350'F 35 to 40 minutes or
Bake at 350°F 35 to 40 minutes or until done. until done'
131
131
 v-g.'
rc"
w
,r:-.s " **.-
.rI r
CAKT.,S
CAKES

Cool;rem
Cool; remove frompans.
ove from
Combinepowdered
Combine
pans.
powderedsugar sugarand
andenough
enoughhothotmilk
milk
;#:*=1ff# I
totoform
formpourable
pourableicing;
small.amount
small amount of
icing;mix
oficing
icingbetween
untilsmooth.
mixuntil
betweenlayers;
smooth.Spread
layers;stack
Spread
stacklayers.
layers. ;#"p:*{"r;$ e
Hi:e'--:"* 'j-"* ^*r-f
Drizzleremaining
Drizzle remainingicing
icingover topand
overtop andsides
sidesofofcake.
cake.
Combine fruit and
Combine fruit almonds.Sprinkle
andalmonds. Sprinkleover
overtop
top
ofcake.
of Yield12
cake.Yield l2servings.
servings .

cupcakes
cupcakes
cupssifted
22cups flour
siftedflour
rZ teaspoon salt
Y2 teaspoon salt
teaspoonsbaking
22teaspoons powder
baking powder
(l stick)
cup (1
Y2Vzcup stick) buller
butter
cro wn-je wei cake
crown-jewel coke
11/n cups sugar
Y4 cups sugar
2 eggs
2eggs Combine
Combine sugar,
sugar, milk,
milk, and
andvanilla;
vanilla;mixmixuntil
until
1I cup milk
cup milk
smooth
smooth andand free
free from
from lumps.
lumps. Spread
Spread % cupicing
y. cup icing
1I teaspoon
teaspoon vanilla
vanilla exlract
extracl between
between cake
cake layers.
layers.
Preheat oven
Preheat oyen to to 375°F.
375.F. Place
Place rabbit
rabbit cookie
cookie cutter
cutter inin center
centerofof top
top of
of
Line 24
Une muffin pans
24 muffin pans with
with paper
paper liners,
liners, oror grease
grease cake . Spoon
pans and sprinkle lightly
and sprinkle
cake. Spoon icingicing over top of cake; let
over top of cake; let drizzledrizzle
pans lightly with
with flour.
flour. down
down sides.
sides. Remove
Remove cookie
cookie cuiter;
cutter; form
form rabbit's
rabbit,s
Sifl flour, salt,
Sift flour, salt, and powder logether.
baking powder
and baking together.
Cream Add sugar;
butter. Add sugar; beat until light
beat until
eye
eye with
with dot of frosting.
dot of frosting. Let
Let frosting
frosting sel
set before
before
Cre am butter. light and
and serving
serving.. Yield
Yield 12l2 servings.
servings.
fluffy. Beat
fluffy. Beat inin eggs one at
eggs one time.. Add
at aa time Add flour
flour mix-
mix_
ture alternately
alternately withwith milk;
milk; beat
ture
dition. Stir in put into
vanilla. Put
dition . Stir in vanilla.
well after
beat weil after each
into prepared
each ad-
prepared pans;
ad_
pans;
easy
easy jam sponge
sponge cake
cake
bake about 20 minutes.
bake 2eggs
2 eggs
When cool,
When cool, sprinkle with with confectioners'
confectioners, sugar ]I egg
egg yolk
yolk
or with frosting.
cover with yield 24.
frosting . Yield 2/t cup
2/3 cup confectioners'
confectioners' sugar
or coyer sugar
Y2
Vz cup
cup cake
cake flour
flour
Y4
t/n teaspoon salt
easter bunny cookie-cutter
easter salt
/r teaspoon vanilla
Y4 vanilla extract
extract
cake 1I ]12-ounce
2-ounce jar black-curra
black-currant nt jam
jam
Une
Line bottom of of 9-inch
9-inch layer-cake
layer-cake panpan with
with but-
but_
cups powdered
22 cups powdered sugar, sifted waxed paper; sprinkle
tered waxed with flour .
sprinkle with flour.
tablespoons hot milk
22 tablespoons
Combine
Combine eggs,
I1 teaspoon .bowl. eggs, egg
egg yolk,
yolk, and
and sugar
sugar in in mixing
mixing
teaspoon vanilla
vanilla bow\. Beat Beat with
with electric mixer until
22 (9-inch)
(9-inch) Basic
Basic Chocolate-Cake
Chocolate-Cake layers (see Index)
Index)
electric mixer until very thick and
very thick and
creamy.
creamy.
Sift' flour
Sifr and salt
flour and together. Carefully
salt together. Carefully foldfold into
into
egg mixture. Add
egg mixture. Add vanilla.
vanilla. Turn batter
Turn batter into into
prepared pan.
prepared pan.
Bake in preheated 350.F
Bake in preheated 350°F oven
oyen 3030 minutes.
minutes. Cool
Cool
on rack
on rack 55 minutes.
minutes. Turn
Turn out;
out; cool
cool completely.
completely.
Split cake
Split cake in
in half
half crosswise;
crosswise; spread
spread jim
jam between
between
layers . Sprinkle top of cake generously
layers. Sprinkle top of cake generousiy with with addi-
addi_
tional
tional confectioners' sugar. yield
confectioners' sugar. Yield about g8
servings.
about
servings.

french meringue
french meringue cake
cake
I1recipe
recipe Basic
BasicMeringues
Meringues mixture
mixture (see
(see Index)
Index)
I1recipe
recipeBasic
BasicCoffee
Coffee Butter
BullerCream
Cream
Toastedalmonds.
Toasted almonds, sliced
sliced
Confectioners' sugar
Confectioners' sugarsifted
sifted
Drop meringue
Drop meringue mixture
mixture by
by heaping
heaping tablespoon-
tablespoon_
fulls onto
fulls onto cookie
cookie sheets
sheets lined
lined with-oiled
with oiled brown
paper .
b.o*n
paper.
Bake inin preheated
Bake 250°F oven
preheated 250'F aven 55 minutes. Re-
55 minutes. Re_
move from
move from paperpaper onto
onto racks.
racks . Cool; crumble
Cool; crumble
easlerbunny
easter bunnycookie-cuttei
cookie-cullercake
cake
 CAKES
CAKES

into large
into large bowl.
bowl. Add
Add 22 cups
cups butter cream to
butter cream me-
ta me- Cake
Cake sides can be
sides can piped with
be piped remaining butter
with remaining butter
ringue crumbs; mix until
ringue crumbs; mix until crumbs crumbs hold
hold together.
together' cream,ififdesired.
cream, desired. Yield 20servings.
Yield 20 servings.
Oivideinto
Uviae into22equal
equal parts.
parts. Place each part
Placeeach part between
between
into 77 xX 8-inch
basic buttercream
colleebutter
basiccoffee cream
22sheets
sheets waxed
waxed paper;
paper; pat
pat into 8-inch rectan-
rectan-
I1cup unsalted butter,
cupunsalted buller, softened
soflened
gles. Chill
gles. Chili about
about 20 minutes or
20 minutes or until
until layers
layers are
are
cupssifted
55cups confeclioners' sugar
sifled confectioners' sugar
firm.
firm. egg yolks
22egg yolks
Remove both
Remove both sheets
sheets waxed
waxed paper from I1rectan-
paper from rectan- r/r Basic Coffee
cup Basic
Y4 cup Coffee Syrup (see Index)
Syrup (see Index)
gles; place
gles; place rectangle
rectangle on serving platter.
on serving platter. Spread
Spread
Cream butter in
Cream butter large mixing
in large bowl with
mixing bowl with electric
electric
with thin
thin layer
layer of
ofbutter
butter cream.
cream.
with mixer until light
mixer until and fluffy.
light and Add half
fluffy. Add half the
the sugar;
sugar;
Remove
Remove I1 sheet
sheet waxed
waxed paper from
paper from remaining
remaining
beat until
beat smooth. Add
until smooth. egg yolks;
Add egg weil. Mix
blend well.
yolks; blend Mix
rectangle. Place
Place rectangle,
rectangle, waxed-paper-side-up,
waxed-paper-side-up,
rectangle. in
in remaining confectioners' sugar'
remaining confectioners' Pour in
sugar. Pour in coffee
coffee
over butter-cream-covered
butter-cream-covered rectangle;rectangle; remove
rem ove
over beat until
syrup; beat
syrup; until well
weil combined and fluffy.
combined and fluffy. Yield
Yield
waxed paper.
paper.
waxed Enough to
Enough to fill,
fill. frost, and decorate
frost. and 9-inch 2-layer
decorate aa 9-inch 2-layer
Spread remaining butter
Spreld- remaining butter cream over top
cream over top andand
cake
cake
sides of
sides of cake.
cake. Arrange
Arrange almonds
almonds over
over top.
top. Sprinkle
Sprinkle
with confectioners'
with confectioners' sugar
sugar just
just before
before serving.
serving.
german cheesecake
german cheesecake
eusy jutn
eusy cl/ke
SP()J1gf' cuke
ji/III sponge
1 Y2 pints
1% sour cream
pinls sour
32 ounces room temperature
ounces cream cheese, room lemperalure
77eggs
eggs
5 teaspoons vanilla
vanilla
Il cup sugar
tl boi or lI package
cracker crumbs or
box graham cracker (22
package (22
graham crackers,
crackers) graham crackers, crumbled
2 tablespoons sugar
6 lablespoons
tablespoons buller melted
butter or margarine, melled
Use IO-inch sPring pan.
lO-inch spring Pan.
Mix sour
Mix cream cheese,
cream, cream
sour cream, cheese, eggs, vanilla,
eggs, vanilla,
and in large
sugar in
and sugar bowl; beat 25 minutes
mixing bowl; beat 25 minutes
large mixing
on
on medium speed.speed.
sugar' and
crumbs, sugar,
combine crumbs,
Meanwhile, combine melted
and melted
butter; mix
butter; well. Press
mix weil. Press onto bottom and
onto bOllom and sides
sides of of
in freezer
Chill in
pan. Chili
pan. minutes. Pour batter
freezer 15 minutes. Pour batter into
15 into
pan.
pan.
Bake at
Bake at 375°F l% hours
375oF ]1;' hours or until top
or until top isis very
very
Turn off
brown. Turn
brown. off oyen; let stay 2 hours with
oven; let stay 2 hours with oyen oven
door ajar. Can
door ajar. Can top with cherry-pie
top with Yield 10
filling. Yield
cherry-pie filling. l0
to l2 servings.
to 12 servings.

gingerbread
gingerbread
Y2Vzcup
cap butter
butter or margarine
ormargarine
Yzcup
1/2 ctrppacked sugar
brown sugar
packed brown
l I egg
egg
Vzcup
1/2 capmolasses
molasses
112cups
11/2 flour
cups flour
1/2/zteaspoon salt
teaspoonsalt
3/43/lteaspoon soda
bakingsoda
teaspoonbaking
1/2/zteaspoon ginger
teaspoonginger
1/2/zteaspoon cinnamon
teaspooncinna mon
Y2lzcup water
boilingwater
cupboillng
geitbutter
Beat andsugar
butteiand untilcreamy.
sugaruntil creamy.AddAddeggegg
and
andmolasses;
molasses; beat well.
beatweil.
Mixdry
Mix dryingredients thoroughly.Add
ingredientsthoroughly. Addtotomo-
mo-
lasses
lassesmixture withboiling
alternatelywith
mixturealternately water'Beat
boilingwater. Beat
aftereach
after addition.Pour
eachaddition. greased8 xx
intogreased
Pourinto 8
8 8xx2-inch bakingpan.
2-inchbaking Pan.
350"F3535toto4040minutes.
Bakeatat350°F
Bake minutes.Serve warm'
Servewarm.
Yield6to9servings.
Yield 6 to 9 servings.
133
133
 ginger walnulloaf
walnut loaf

ginger
ginger walnut loaf gypsy john
I1 Gingerbread (see Index)
cake (see
Gingerbread cake chocolate cake
chocolate
Yz cup honey
\12 cup honey
22 cups
I1 cup cake flour
cups coarsely chopped walnuts
chopped walnulS \14 cup unsweelened
Vt unsweetened cocoa
Bake Gingerbread in
Bake Gingerbread loaf pan.
in loaf pan . Remove from I1 teaspoon
leaspoon baking powder.
powder'
oven; wait
oven; wait 5 minutes before removing from pan. pan. leaspoon salt
\14 teaspoonsalt
/a
Remove from
Remove from pan. Coal top
pan. Coat top with
with honey.
honey. Spread
Spread 33 large eggseggs
walnuts over top;
walnuts over press gently
top; press genlly into honey
honey coating.
coating.
Yield I1 cupcup sugar
sugar
Yield l0
10 servings.
servings. /r cup water
\1] cup waler
I1 teaspoon
leaspoon vanilla
vanilla
golden
golden bundt
bundt cake together flour,
Sift together flour, cocoa,
coeoa, baking
baking powder,
powder, andand
salt twice; sel
salt twice; set aside.aside.
cups sugar
33 cups sugar Line jelly-roll
jelly-roll pan
pan with
wilh waxed
waxed paper;
paper; grease.
grease.
I1/r Line
cups butter
\12 cups butter or
or margarine
margarine Place eggs
eggs in small mixing
in small mixing bowl.
bowl. Beat
Beat with
with elec-
elec-
55 eggs
Place
eggs
33cups unsifled flour
cups unsifted f10ur
/a
Y4 teaspoon
leaspoon salt
sail
S-ounce
5-ouncecan evaporaled milk
can evaporated milk plus
plus water
waler to
10
make l1cup
make cup
leaspoonsvanilla
22teaspoons vanilta
Beat sugar and
Beai sugar butter until
and butter until light
light and
and fluffy,
nu fry,
about
about 55 minutes.
minutes. BeatBeat in one at
eggs one
in eggs at aa time;
time; beat
beal
weil after
well eachaddition.
aftereach addition.
Mix
Mix flour
nour and and salt.
salt. Alternately
Alternately add add flour
flour and
and
milk, endingwith
milk.ending withflour. Foldin
flour. Fold in flavoring.
flavoring.
Start inin cold
Start cold oven. Bake inin greased
oyen. Bake greased tubetube pan
pan atal
325 oF I1hour
325'F hour and
and 45 minutes, until
45 minutes, done. Do
until done. Do nor
not
open door.
open Remove from
door. Remove from panpan andand cool
cool on on wire
wire
rack.Yield
rack. Yieldl010to to l212servings.
servings.
134
134 john
gypsyjohn
gypsy
 tric mixer
tric minutes or
mixer 55 minutes or until
until thick
thick and
and lemon-
lemon-
colored. Slowly
colored. beat in
Slowly beat in sugar, tablespoon at
sugar, tablespoon al aa
time. Mixture will become very
time. Mixture will become very thick. thick. Transfer
Transfer to
to
large mixing
large mixing bowl.
bowl. Beat
Beat in
in water
water and
and vanilla.
vanilla'
Slowly add flour
Slowly add nour mixture;
mixture; beat
beat until
until smooth.
smooth. Pour
Pour
into prepared
into prepared pan;
pan; spread
spread evenly
evenly to
to corners.
corners.
Bake in
Bake in preheated
preheated 375oF oyen l2
375°F oven to l5
12 to 15 minutes
minutes
until cake
or until
or cake tests
tests done. Loosen from pan.
done. Loosen pan. Turn
out on
out on rack:
rack; remove
rem ove waxed
waxed paper.
paper. Invert; cool
completely.
completely.
Cut cake
Cut cake in
in half
half crosswise. Place I1 piece
crosswise. Place piece of cake
cake
on small
on small cookie
cookie sheet.
sheet. Top
Top with
with Chocolate
Chocolate Filling;
Filling;
spread to
spread to form
form even
even layer
layer I11/2 inches thick.
% inches thick. Top
with remaining
with remaining cakecake layer.
layer. ChilI
Chill at least I1 hour.
Spread icing
Spread icing over
over top
top of
of cake.
cake. Chili until icing
Chill until
sets.
sets.
Cut cake
Cut cake into
into l212 squares;
squares; arrange
arrange on decoralive
decorative
plate. Yield
plate. Yield l212servings.
servings.
chocolate filling
chocolate filling
10 squares
l0 semisweet chocolate,
squares semisweet broken
chocolate, broken
into pieces
into pieces
22 cups
cups heavy
heavy cream
cream
22 tablespoons
tablespoons fum rum
Combine
Combine chocolate
chocolate andand cream
cream in
in heavy
heavy sauce-
sauce-
pan.
pan. Heat slowly, stirring constantly, until
Heat slowly, stirring constantly, until
chocolate Slice
Slice cake
cake into
into 2-inch
2-inch squares. Place on
squares. Place on cooling
cooling
chocolate melts.
melts. Transfer
Transfer to to medium-size
medium-size mixing
mixing
rack.
rack.
bowl.
bowl. Stir
Stir in
in rum. Chill 1I to
rum. Chill to 22 hours.
hours. Beat
Beat with
with Warm
Warm honey;
honey; drizzle
drizzle over
over cake
cake squares.
squares.
electric
electric mixer
mixer until
until stiff
stiff and
and thick.
thick. To
To serve,
serve, place
place sweetened
sweetened cakes on serving
cakes on plat-
serving plat-
chocolate
chocolate icing
icing ter or
ter or into'
into individual paper cups.
individual paper Yield 12
cups. Yield 12
r/a cup
1/4 cup light
light corn
corn syrup
syruP servings.
servings.
22 tablespoons
tablespoons hothot water
water
22 tablespoons
tablespoons butter
butter
1I (6-ounce)
(6-ounce) package
package semisweet
semisweet chocolate
chocolate bits
bits
Combine
Combine corn syrup, water, and
corn syrup, water, and butter
butter inin small
small
saucepan. Bring to boil;
saucepan. Bring to boil; cook
cook until
until butter
butter melts.
melts.
Remove
Remove from
from heat.
heat. Add
Add chocolate
chocolate bits;
bits; stir
stir until
until
chocolate melts. Cool to room temperature.
chocolate melts. Cool to room temperature.
hazelnut
hazelnut layer
layer cake
cake
I/z
lz pint
pint whipping
whipping cream
cream
I/.t cup granulated sugar
Va cup granulated sugar
11 teaspoon
teaspoon vanilla
vanilla
Vz
lzcup ground hazelnuts
cap ground hazelnuts
1 (9-inch) Basic White-Cake layer (see Index)
1(9-inch) Basic White-Cake layer (see Index)
12 whole hazelnuts
12 whole hazelnuts
Whip cream
Whip cream untiluntil itit starts
starts toto hold
hold its
its shape.
shape.
Continue to
Continue to beat, gradually adding sugar and
beat, gradually adding sugar and
vanilla. Fold
vanilla. Fold ininground
ground hazelnuts.
hazelnuts. Spread
Spreadwhipped
whipped
cream smoothly over cake. Mark serving pieces in
cream smoothly over cake. Mark serving pieces in
topping. Garnish each serving piece with whipped-
topping. Garnish each serving piece with whipped-
cream rosette and whole hazelnut. Refrigerate.
cream rosette and whole hazelnut. Refrigerate.
Yield 12 servings.
Yield l2 servings.
honey
honey treats
treats
1 (8-inch)
I (8-inch)loar
loafPound
PoundCake
Cake(see
(seeIndex)
Index)
Yz cup honey
Yz cap honey
honey
honeyIreals
treots
CAKES
CAKES

layered chocolate
layered chocolate dessel1
dessert ter Cream;
ter Cream; stack
stack one
plate. Top
one onon top of other.
top of other. Place
Place onon
cake
cake plate. with remaining
Top with portion. Spread
remaining portion. Spread
cake
cake top and
top and sides with thin
sides with thin layer of Mocha
layer of Mocha Butter
Butter
1l/z
Y2 cups milk
cups milk Cream.
Cream. Pour
Pour most
most of of icing
icing over
over top
top and
and sides
sides of
of
squares unsweetened
44 squares chocolate
unsweetened chocolate cake.
cake. Chili
Chill until
until firm.
firm.
11/r
Y2 cups sugrr
cups sugar Drizzle
Drizzle remaining
remaining icing over top
icing over of cake,
top of cake, ifif
Y2
Vzcup butter
cap butter desired;
desired; chili
chill until
until firm.
firm. Yield
Yield about
about12 12servings.
servings.
1I teaspoon vanilla extract
teaspoon vanilla extract
22 eggs
eggs lemon
lemon spice
spice dessert
dessert cake
cake
sifted all-purpose
cups sifted
22 cups flour
all-purpose flour cake
cake
% teaspoon salt
7a teaspoon salt Y3
Ytcupcap butter
butter or
or margarine
margarine
1I teaspoon baking soda
teaspoon baking soda %3/n cup
cup sugar
sugar
1I recipe Mocha Butter
recipe Mocha Butter Cream
Cream (see
(see Index)
Index) ll eggegg
Y2 recipe Special
Yz recipe lcing (see
Chocolate Icing
Special Chocolate (see Index)
Index) 11/zY2 cups
cups cake flour
cake f10ur
Line bottom
Line bottom of 13 xx 88 xx 2-inch
of 13 2-inch baking
baking pan
pan Y2/z teaspoon
teaspoon salt
salt
with waxed
with paper; grease
waxed paper; grease and flour the
and flour the waxed
waxed /l teaspoon
l/.i teaspoon grated
grated nutmeg
nutmeg
paper.
paper.
t/z cup
/l leaspoon
l/.i teaspoon ground
ground cinna mon
cinnamon
Place 1I cup
Place milk, chocolate,
cup milk, chocolate, and and Y2 cup sugar
sugar inin /r teaspoon
l/.i teaspoon ground
ground ginger
ginger
top of
top of double
double boiler.
boiler. Place
Place over
over boiling
boiling water;
water; 22 teaspoons
teaspoons baking
baking powder
powder
cook, stirring
cook, stirring constantly,
constantly, untiluntil chocolate
chocolate isiS 44 tablespoons
tablespoons water
water
melted. Remove
melted. Remove from boiling water; cool. cool. 44 tablespoons lemon juice
tablespoons lemonjuice
Cream the
Cream butter and
the butter remaining sugar
and remaining sugar in in large
large Y2
Vz cupctp seeded
seeded or
or seedless
seedless raisins
rrisins
mixing bowl
mixing with electric
bowl with mixer. Add
electric mixer. Add vanilla
vanilla and
and lI teaspoon
teaspoon grated
grated lemon
lemon rind
rind
eggs;
eggs; beat weil.well. Beat in chocolate mixture.
mixture.
Sift flour
Sift flour with
with salt;
salt; add
add toto chocolate
chocolate mixture
mixture topping
topplng
alternately with with remaining milk. Beat Beat2 2 minutes
minutes at 22 tablespoons
tablespoons soft soft butter oror margarine
margarine
at
medium speed. Yz
Vz cupctp Iight
light brown
brown sugar
sugar
Dissolve soda
Dissolve soda inin 33 tablespoons
tablespoons boiling
boiling water.
water. /r teaspoon
Y4 teaspoon grated
grated nutmeg
nutmeg
Add to batter;
Add beat 1I minute.
batter; beat minute. Pour into into prepared lzr leaspoon
l/.i teaspoon ground cinnamon
cinnamon
pan. /r teaspoon
Y4 teaspoon ground
ground ginger
ginger
Bake
Bake at at 350°F
350"F 30 to 35
30 to 35 minutes
minutes or or until
until cake Ve teaspoon salt
1/8 salt
Cool in pan 10
done. Cool
tests done. l0 minutes. Remove from 22 tablespoons flour flour
from
pan; cool on rack. Preheat
Preheat oyen
oven to to 350°F.
350'F.
Trim edges from cake; eut cut cake crosswise into 33 Grease
Grease and and flour
flour cake
cake pan about 88 xx 88 xx 22
pan about
equal portions. Coyer Cover 2 portions with Mocha But- inches.
Cream
Cream the the butter
butter and
and sugar
sugar until
until light
light and
and
layered
layered chocolale
chocolate dessert cake
coke fluffy. Add egg; beat weIl.
egg; beat well.
Set
Set aside
aside 2 2 tablespoons
tablespoons f1our.
flour. Sift
Sift rest
rest with
with salt,
salt,
spices,
spices, and and baking
baking powder;
powder; add
add to
to creamed
creamed mix-
mix-
ture alternately
alternately withwith water
water and.lemon
and.lemon juice mixed
mixed
together.
together.
Dredge
Dredge raisins
raisins with
with reserved
reserved flour;
flour; stir
stir with
with
lemon rind rind into
into cake mixture. Pour
cake mixture. Pour into
into prepared
prepared
pan.
Toss
Toss ail topping ingredients
all topping ingredients together
together with
with fork;
fork;
sprinkle over over cake
cake batter.
balter.
Bake 45 45 to
to 50
50 minutes. Leave in
minutes. Leave the pan until
in the until
cold. Cut
cold. into squares.
Cut into Yield 66 servings.
squares. Yield servings.

miniature cheesecakes
miniature
stick butter
3/4 stick
% bulter or
or margarine
margarine
1 Y2 cups
1% cups graham-cracker
graham-cracker crumbs
crumbs
Y2 pound dry
/z dry cottrge
cottage cheese
cheese
Yz potnd
Vz pound cream
cream cheese
cheese
Y2 pint
Vz pint sour
sour cream
cream
3!4 cup
% cup sugar
sugar
33 eggs
eggs
 ,,1*

neopolitan
neopolitan torte
11 teaspoon
teaspoon vanilla
vanilla Cream butter and sugar well. Beat in eggs one
sugar weil. at
one at
11 can
can cherry
cherry and/or
and/os blueberry
blueberry pie filling
filling time. Add almonds
aa time. Add almonds and
and lemon
lemon rind;
rind; mix.
mix. Slowly
Slowly
Melt
Melt butter.
butter. Combine
Combine with with crumbs;
crumbs; set set aside. add flour, mixing
add f1our, mixing in well by
in weil Form into
hand. Form
by hand. into large
large
With
With mixer
mixer combine
combine cottage
cottage cheese,
cheese, cream cheese,
cheese, bail; cover. Refrigerate 1I hour.
ball; coyer. hour.
and
and sour
sour cream
cream until
until blended.
blended. AddAdd sugar,
sugar, th en
then Divide dough into 55 equal
dough into equal parts.
Parts.
eggs and vanilla.
eggs and vanilla. SpinSpin in
in blender
blender or food
food processor Grease
Grease detached bottom of
detached bottom of JO-inch
l0-inch springform
springform
1I minute
minute or
or until
until smooth.
smooth. pan.
pan.
Line
Line miniature
miniature muffin
muffin tins
tins with
with paper
paper cupcake
cupcake dough 1I part
Roll dough
Roll part at time; cut
at aa time; cut to fit spring-
to fit spring-
liners.
liners. Put
Put 1I teaspoon
teaspoon crumb
crumb mixture
mixture in in each
each liner;
liner; Place 1I layer
pan. Place
form pan.
form layer ofof dough
dough on bottom sec-
on bottom sec-
press
press down.
down. Fill
Fill V4
% full
full with
with cheese
cheese mixture.
mixture. of pan.
tion of
tion pan. Spread
Spread with with Y3% cup jam. Top
cup jam. Top withwith
Bake
Bake at
at 350°F
350oF exactly
exactly 1212 minutes.
minutes. WhenWhen cool,
cool, another layer of
another layer of dough;
dough; spread
spread with jam' Repeat
with jam. Repeat
top
top each with 1I teaspoon
each with teaspoon pie filling. Chili
pie filling. until
Chill until until ail
until all dough
dough isis used.
used.
topping
topping sets.
sets. Can
Can be be frozen.
frozen. Yield
Yield 44 dozen.
dozen. Place ring around
Place ring around pan.pan. Bake
Bake at 400"F in
at 400°F in bottom
bottom
oyen
oven rack
rack 45 minutes. Cool;
45 minutes. place on
Cool; place platter.
on platter.
neopolitan torte
torte Mix confectioners'
Mix confectioners' sugar,sugar, water, liqueur, and
water, liqueur, and
dough coloring to
coloring to form
form smooth glaze. Smooth
smooth glaze. Smooth over over toptop
dough of
V4
3/acup of cake.
cake.
cap butter
butter fit-
1I cup Whip cream
Whip cream until stiff. Place
until stiff. Place in pastry bag
in pastry bag fit-
cup sugar
sugar ted with rose pipe 12
tip; pipe l2 rosettes around edge
rosettes around edge ofof
22 eggs ted with rose tip;
Yz
eggs
cake. Top each
cake. Top each rosette
rosette with
with Vz
Yz of
of aa candied
candied
lz cup
cup ground
ground almonds
almonds cherry. Yield 12
cherry. Yield l2 servings.
servings.
11% Yz teaspoons
teaspoons grated
grated lemon
lemon rind
rind
3Yz cups fi
372 cups flour our
filling
fiilins
normandy
normandy sand
sand cake
cake
11/rY3 cups
cups raspberry
raspberry jam
jam (very
(very thick,
thick' with
with lots
lots 1l7z
Yz cups
cupscake flour, sifted
cake flour, sifted
of fruit)
of fruit) 1I teaspoon powder
baking powder
teaspoon baking
glaze
glaze andandgarnish
garnish Ils
Vrteaspoon
teaspoon nutmeg
nutmeg
22cups
cups sifted
siftedconfectioners'
confectioners' sugar
sugar YzYzcup
capunsalted butter,softened
unsalted butter, softened
22tablespoons
tablespoons hot hotwater
water cupsugar
1Icup sugar
22tablespoons
tablespoons maraschino
maraschino cherry
cherry liqueur
liqueur 3eggs
3 eggs
Few drops red food coloring
Few drops red food coloring 66tablespoons Madeira
tablespoons Madeira
Yzr/zcup
cupwhipping
whipping cream
cream Yz/zteaspoon
teaspoongrated lemonrind
gratedlemon rind
66candied
candied cherries,
cherries, halved
halved Confectioners'
Confectioners' sugar
sugar

137
137
 'p\m

',"1

norrnondy sand
normoTldy sand cake
cake

orang e cheesecake
Sift flour,
Sift flour, baking powder, and
baking powder, and nutmeg
together.
together.
Cream butter
Cream butter and
and sugar together, usingusing eJectric
electric
mixer at
mixer medium speed,
at medium speed, 55 millutes
minutes oror untiJ
until thick
and creamy. Add
and creamy. one at
eggs one
Add eggs at aa time;
time; beat
beat weil
well
after addition. Add
after each addition. flour mixture aJternateJy
Add flour alternately
with
with Madeira,
Madeira, beginning
beginning andand ending with flour
ending with
mixture; beat well
mixture; beat after each
weil after each addition. Stir in
addition. Stir
Jemon rind.
lemon rind. Pour balter into
Pour batter well-greased
inta well -greascd and
flaured loaf
floured Joaf pan.
pan.
Bake in
Bake in preheated 350 °F oven 25 to
preheated 350'F la 30 minutes
minutes
or until
or done. Let
tests done.
unliJ cake tests cool in
Lei cake cool in oan
pan 55
minutes;
minutes; turn
turn out on rack to ta cool completely.
complelely. Dust
Oust
with
wilh sifted
sifted confectioners' sugar belore
confectioners' sugar before serving.
serving.
Yield6to8servings.
Yield 6 to 8 servings.

orange
orange cheesecake
cheesecake
I1 cup
cup sifted all-purpose flour
sifted all-purpose (Jour
7a
li.! cup
cup sugar
sugar
I1 tablespoon
tablespoon grated orange rind
grated orange rind
Vz cup butter
Y2cup butter
egg yolk
11egg yolk
/z teaspoon vanilla
Y2 teaspoon vanilla extracl
extract
Combine flour,
Combine sugar, and
flour, sugar, orange rind.
and orange rind. Add
Add
butter; in with
cut in
butter; cut with pastry blender until
[lastry blender until of
of aa coarse
coarse
meal consistency. Add
meal consistency. egg yolk
Add egg and vanilla;
yolk and vanilla; blend
blend
well.
weil. Place III of
Place % dough on
of dough bottom of
on bottom of 9-inch
9-inch
springform
springformpan; pan; pat
pat out evenly to
out evenly cover bottom.
la cover bottom.
Bakr. inin preheated
Bake preheated 400'F oven 55 minutes
400°F oven minutes oror until
unlil
golden
golden brown. Remove from
brown. Remove from oven:
oven; cool.
cool.
Pat
Pat remaining
remaining dough evenly around
dough evenly sides to
around sides la %112
inch from
inch from top.top .Set prepare filling.
aside; prepare
Setaside; filling .
Pour filling
Pour filling into
into prepared
pre par eu pan;
pan ; place
place on
on cookie
cookie
sheet.
sheel.
8ake in
Bake in prehealed
preheated 400'F ta l0
oven 8Il to
400 ° F oven 10 minutes
minutes
138
138
 CAKES
CAKES

until crust
or until is lightly
crust is lightly browned.
browned. Reduce
Reduce oven
oyen tem-
tem-
perature to 225oF1,
perature bake I1 hour and
225 oF; bake and 20
20 minutes.
minutes.
/r teaspoon vanilla
\t4 teaspoon vanilla extract
5 eggs
5
Cool to room room temperature; refrigerate until wellweIl
2 egg yolks
yolks
chilled. Garnish with fresh orange sections.
sections. Yield
\t4 cup frozen
Ya Florida orange-juice concentrate,
concentra te,
12 to 18
l2 18 servings.
thawed
thawed
orange cheese tillW
orange cheae filling
Combine cream
cream cheese, sugar, flour,
cheese, sugar, flour, orange
55 (t-ounce)
(8-ounce) packages
packages cream cheese, softened
rind, vanilla in
and vanilla
salt, and
rind, salt, in large mixer bowl.
bowl. Beat
1314 cups
13la cups sugar
electric mixer at low speed until smooth. Add
with electric
33 tablespoons all-purpose flour
tablespoons alhpurpose
and egg yolks one
eggs and
eggs one at aa time; well after
Ume; beat weil
I] tablespoon
tablespoon grated orange rind
grated orange
each addition. Stir in orange-juice concentrate.
concentrate.
Y4 teaspoon
/a teaspoon salt

peach
peoch marshmallow
marshmollow desserl
dessert cake
cqke

peach marshmallow dessert

88 marshmallows
marshmallows
cake Preheat
Preheat oyen
oven to
to 350°F.
350'F.
33 tablespoons butter
butter Grease 88 Xx 12-inch
Grease l2-inch baking pan.
baking pan.
Y4
/a cup
cup sugar
sugar Cream 22 tablespoons
Cream butter, sugar,
tablespoons butter, and corn
sugar, and corn
Y2
Vz cup
cup corn
corn syrup
syrup syrup
syrup together. Add egg;
together. Add egg; beat
beat weIl.
well.
1I egg
egg Sift flour,
Sift flour, baking powder, and
baking powder, salt; add
and salt; add to to
22 cups
cups cake flour
cake flour creamed mixture alternately
creamed mixture alternately with milk. Pour
with milk. Pour into
into
22 teaspoons
teaspoons baking
baking powder
powder prepared pan;
prepared pan; arrange peach halves
arrange peach halves on top.
on top.
/r teaspoon
\t4 teaspoon salt
salt Cream 1I tablespoon
Cream tablespoon butter with brown
butter with brown sugar
sugar
/z2 cup
1/ cup milk
milk and
and cinnamon;
cinnamon; sprinkle
sprinkle over
over peaches.
peaches.
8t peach
peach halves
halves Bake
Bake 4040 minutes.
minutes. PlaceAJ1arshmallows
Placelparshmallows on on top of
top of
11zr cups
11/3 cups brown
brown sugar
sugar each
each peach half; return
peach half; tdoven
return td" to brown.
oyen to brown. Yield
Yield 88
1I teaspoon
teaspoon ground
ground cinnamon
cinnamon servings.
servings.

139
139
 peanu I-bll 11er foyer cake
pineapple
pineapple carrot
carrot cake
cake
22 cups
cups f10ur
flour
peanut-butter layer cake 22 leaspoons
teaspoons baking
\14 teaspoons
11/n
baking soda
teaspoonssaltsalt
soda
2 eggs
2eggs 22 leaspoons
teaspoons cinna mon
cinnamon
Vz cup
Yz granulated sugar
cup granulaled sugar 4eggs
4 eggs
2Va cups
2114 flour
caps cake f10ur 22 cups
cups sugar
sugar
3 teaspoons baking powder 1I cup
cup oi!
oil or
or melted
melted butter
butter
salt
1 teaspoon saIt 22 cups
cups graled
grated carrots
carrots
lzr
\14 teaspoon baking soda 22 cups
cups crushed pineapple
pineapple (drained)
(drained)
I1 cup well-packed brown sugar 1I cup walnuts or fresh coconul
or fresh coconut
r/t
Y3 cup peanut
peanul butter
buller Sift together drydry ingredients;
ingredients; set
set aside.
aside.
Yt
!l3 cup vegetable oil Mix eggs,
eggs, sugar, and oil, stirring weIl.
sugar, and oil, slirring well. Add
Add car-
car-
l1lzn
\14 cups milk rots,
rots, pineapple,
pineapple, and and nuts;
nuts; beat
beat after
after each addi-
each add!
ppeanut-butter s ting
frosting
eanu t- but ter fro tion. Add
tion. Add sifted
sifted ingredients;
ingredients; stir
stir weil. pour into
well. Pour into
Y4 cup
Va peanut
peanut butter
greased and flouredfloured 99 xx 13-inch pan.
l3-inch pan.
Bake at 350"F
350°F 40 minutes.
40 minutes.
cups sifted confectioners'
33 cups confectioners' sugar
44 to Frost with whipped-cream icing icing or
or cream-cheese
cream-cheese
lablespoons milk
to 5 tablespoons
icing. Yield
Yield 66 servings.
servings.
Ya cap peanuts
\14 cup peanuts
Preheat oven to 350"F.
Preheatovent0350°F.
Grease and
Grease
pans.
flour 2
and flour (8- or
2 (8- or 9-inch)
9-inch) layer-cake
layer-cake pineapple meringue dessert
dessert.
pans.
Bake
Bake cake. eggs. Beat
Separate eggs.
cake. Separate Beat whites
whites until cake
fluffy.
fluffy. AddAdd granulated
granulated sugar; beat untiJ stiff
beat until stiff and
and Yz cup
Yz cake flour
cup cake flour
glossy.
glossy. teaspoon baking
3/4 teaspoon
% baking powder
powder
Sift flour,
Sift baking powder,
f1our, baking powder, salt,
salt, and
and baking
baking soda
soda Pinch of
Pinch of salt
sail
together into
together into bowl.
bowl. AddAdd brown
brown sugar,
sugar, peanut
peanut but-
but- 22 eggs
eggs
ter, oil,
ter, oil, and
and Vz the milk;
!lz the beat well.
milk; beat weil. Add
Add remaining
remaining cup sugar
3/4 cup
% sugar
milk
milk andand eggegg yolks; again. (lf
beat again.
yolks; beat using mixer,
(If using mixer, 114 cap
Vn cup butter
butter oror margarine
margarine
beal I1minute
beat minute eacheach time at medium
time at medium speed.)
speed.) Fold
Fold inin Y2 teaspoon
/z leaspoon vanilla
vanilla extracl
exlract
egg-white mixture lightly.
egg-white mixture Put into
lighlly. Put into prepared
prepared pans.
pans. 3Yz tablespoons
3tl2 tablespoons milk milk
Bake
Bake 30 30 to 35 minutes.
to 35 Leave in
minutes. Leave pans to
in pans 10 cool
cool aa 81anched almonds,
Blanched almonds, chopped
chopped
little;
little; turn
turn onto
onto rack.
rack. 11 cup (No. I1 can)
cup (No. can) drained
drained crushed
crushed pineapple
pineapple
Prepare frosting.
Prepare frosting. BlendBlend peanut
peanul butter
butter with
wilh Yz cup
Yz Clip whipping
whipping cream
cream
sugar. Add
sugar. enough milk
Add enough milk to to make
make creamy
creamy con-con- Preheat oven
Preheat oyen to to 300"F.
300°F.
sistency.
sistency. Use Use to to sandwich
sandwich layers
layers together;
together; spread
spread Grease
Grease 2 2 (8-inch)
(8-inch) layer pans.
layer pans.
rest over top.
rest over Sprinkle top
top. Sprinkle edge with
top edge with peanuts.
peanuts. Sift flour,
Sift flour, baking
baking powder,
powder, and
and salt
salt together.
together.
Yield
Yield 8- 8-or
or9-inch
9-inch layer
layercake.
cake. Beat egg
Beat egg yolks
yolks until
until thick
thick and
and honey-colored.
honey-colored.

140
140
 CAKES
CAKES

Gradually beat
Gradually beat in
in Ve cup sugar.
1/4 cup sugar. Add
Add well-creamed
well-creamed Coyer; let
utes. Cover;
utes. rise in
let rise warm place,
in warm free from
place, free from
butter and
butter and vanilla;
vanilla; mixmix well. Beat in
weil. Beat in flour
f10ur and
and draft, for
draft, % hours or until double in bulk.
for I1 1/2 hours or until double in bulk.
milk. Spread
milk. Spread mixture
mixture evenly
evenly between
between 22 Iayer
layer pans;
pans; down batter;
Stir down
Stir beat in
batter; beat almonds, raisins,
in almonds, raisins, and
and
chilI.
chill. lemon peel.
lemon peel. Pour batter into
Pour batter into greased and floured
greased and floured
Beat egg
Beat whites stiffly.
egg whites Fold in
stiffly. Fold in Vz
1/2 cup sugar;
sugar; 1 1/2-quart Charlotte mold
lVz-quart mold or cake pan.
deep cake
or deep pan. Let
Let
spread on
spread on top
top of
of each
each cake.
cake. Sprinkle thickly with
Sprinkle thickly with rise I1 hour.
rise hour.
almonds,
almonds, pressing
pressing them
them into
into surface
surface of
of cakes.
cakes. Bake in
Bake in 350'F
350°F oven
oyen 50 minutes. Let cool in
50 minutes. in pan
pan
Bake for
Bake for about
about 5050 minutes.
minutes. 20 minutes;
20 minutes; remove.
remove.
When cold,
When cold, sandwich
sandwich layerslayers with
with a a little pine-
pine- Beat and I1 table-
Beat together confectioners' sugar and
apple and whipped
apple and whipped cream cream mixed
mixed together.
together. Coyer
Cover spoon milk to form glaze.
spoon
top with
top with remaining
remaining pineapple
pineapple andand whipped cream.
cream. To serve, place cake on serving platter;
platter; drizzle
Yield 88 servings.
Yield servings. glaze on
glaze on top. Garnish with
top. Garnish cherries. Yield
with cherries. Yield 88
servings'
servings.
polish eoster cake
polish easler
polish easter
polish easter cake
Y2
lzz cup milk
cup milk
Y2 cup
Yz cap granulated sugar
Y2 teaspoon
/z teaspoon salt
salt
Y4 cup
Va butter
cup butter
Y4 cup
Va warm water
cup warm water
1I package active dry yeast
active dry
2 eggs,
2 eggs, beaten
bealen
2Yz
2Yz cups
cups all-purpose
all-purpose white flour
Yz
Vz cup chopped almonds
cup chopped almonds
Yz
Yz cup raisins
cup raisins
Yz
/z teaspoon
teaspoon grated lemon
lemon peel
11 cup
cup confectioners'
confectioners' sugar
11 tablespoon
tablespoon milk
milk
Whole
Whole candied
candied cherries
cherries
Scald
Scald 1/2
Vz cup milk. Stir
cup milk. in sugar,
Stir in sugar, salt,
salt, and
and
butter. Cool to
butter. Cool to lukewarm.
lukewarm.
Pour
Pour lukewarm
lukewarm water
water into
into large
large bowl.
bowl. Sprinkle
Sprinkle
yeast
yeast over
over water;
water; stir
stir until
until dissolved.
dissolved. Add
Add milk
milk
mixture,
mixture, eggs,
eggs, and
and flour;
flour; beat
beat vigorously
vigorously 55 min-
min-
pineapple meringue dessert cake

t. $
,r
* ,s
.}"
i
 queen-of- heo rts crown
queen-of-heorls crow n cake
ca k e

pound cake Whip egg

Whip
cream of tartar,
cream salt, and
tartar, salt,
stiff. Gradually beal
until stiff.
egg whites unlil
and sugar
beat in
until egg
sugar until egg whites
IJ cup butter
butter or margarine stand in
stand in peaks. Spread sides
peaks. Spread of cake
sides of cake with
with me-
112 cups sugar
1V2 cups ringue. Cover with
ringue. Cover with almonds.
almonds. Spread
Spread cherry
cherry pie
5 eggs filling
filJing on top
lop of cake to within
wilhin 1I inch from edge
edge of
of
2 cups cake flour
cu ps sifted cake flour cake.
lrZ
1V2 teaspoons
leaspoons salt
sali Fill
Fill pastry bag with
paslry bag with meringue.
meringue. Using
Using large
I1 teaspoon
leaspoon vanilla
vanilla rosette tip, form double row of meringue rosettesrosettes
Cream butter
butter and sugar together. Add eggs one around edge of of cake.
al a time;
at lime; beat weil after each addition. Add sifted
beat well Bake in preheated
Bake preheated 425 OF oven
425"F oyen 4 minutes
minules or until
dry
dry ingredients.
ingredienls. Add
Add vanilla; beatbeat thoroughly. tips of
of meringue
meringue turn brown.
brown. Yield
Yield l2
12 servings.
Bake in
Bake greased loaf
in greased 350°F oven I] to lVe
loaf pan in 350'F l '/.;
hours or until
hours tests done. Cool in pan
until cake tests pan on wire
wire quick apple cake
rack l0
rack minutes. Turn
10 minutes. Turn out onto onto rack; cool com-
com-
pletely
pletely before serving. Yield
before serving. Yield 88 servings.
servings. . ]314 cups
17a sifted cake flour
cups sifted
I1 teaspoon baking powder
teaspoon baking powder
/z
V2 teaspoon
teaspoon soda
queen-of-hearts
queen-of-hearts crown
crown /z
V2 teaspoon
teaspoon salt
sali
Sugar
Sugar
cake
cake r/z
V2 cap melted butter
cup melted butter
egg whites
44 egg whiles 1J egg
egg
%
li.! teaspoon cream of
teaspoon cream of tartar
larlar Buttermilk
Buttermilk
Dash of
Dash of salt
salt I1 teaspoon
teaspoon vanilla
vanilla extract
extract
Yr cup granulated
li.! cap granulated sugar
sugar 22 tart apples, peeled,
tart apples, peeled, sliced
sliced thin
thin
1(9-inch) Basic White-Cake
1 (9-inch) Basic White-Cake layer (see Index)
layer (see Index) I1teaspoon
teaspoon cinnamon
cinnamon
Yz cup toasted almonds
V2 cup toasted almonds Sift flour,
Sift baking powder,
!lour, baking powder, soda,
soda, salt, and]I cup
salt, and cup
I1 cup pie filling
cherry pie
cup cherry filling sugar into
sugar into mixing
mixing bowl.
bowl.
142
142
 Pour Vq
Pour If" cup buller into
cup butter into l-cup
J-cup measuring
measuring cup. cup.
Add egg.
Add egg. Fill
Fill cup
cup with
with buttermilk.
buttermilk . Pour into flour
Pour into flour
mixture; beat
mixture; beat vigorously
vigorously IJminute
minute ororuntil
until batter
bat ter isis
smooth. Stir in vanilla.
smooth. Stir in vanilla.
Pour remaining
Pour remaining butterbutter into
in ta ovenproof
ovenproof skillet
skillet oror
baking dish.
baking dish. Pour baller into
Pour batter illlo skillet'
skillet. Arrange
Arrange
apples over
apples over top.
top.
Combine
Combine cinnamon with 22 tablespoons
cinnarnon with tahlespoon5 sugar;
sugar;
sprin kle over
sprinkle over bpples.
apples.
Ba ke in
Bake in a a preheated
preheated 350oF oyen 35
350 0 F oven 35 toto 4040
minules.
minutes.
Serve hot
Serve hot frorn
From skillet,
skillet, or
or cool
cool 55 minutes,
minutes , then
lhen
invert onto
invert on10 rack.
rack. Slide
Siide onto
onlo serving
serving dish.
dish. Yield
Yield 88
10 l0
to 10 servings.
servings.

royal orange-crown
royal orange-crown cake
cake
22 (8-inch)
(8-inch) Basic
Basic White-Cake
White-Cake layers
layers (see
(see Index)
Index)
nge - cr o w n co
1 pinl whipping cream royafI ora
roya orangc-rrvwn ke
cake
I pint whipping cream
Vz cap
lz cup granulated
granulated sugar
sugar stands in stiff peaks. Reserve 3A
5liff peaks. J/;' C'up meringue for
cup meringue for
I1 teaspoon
teaspoon vanilla
vanilla rippled topping. Fill
rippled center of
FiJI center cake with
of cake with meringue;
meringue;
1 cup
1 cup mandarin
mandarin orange
orange sections,
sec lions, drained sprinkle top with cranberries'
sprinkle cranberries.
Split layers in
ca ke layers
Split cake half with
in half sharp knife
with sharp knife or
Or Fill meringue. tlsing
remaining meringue.
FiJI pastry bag with remaining lJsing
string
string.. ripple-edge tip,
ripple-edge meringue ribbon,
tip, form circular meringue ribbon, as
as
Whip cream until
Whip cream fluffy.. Gradually
until fluffy Gradually beat beat in illustrated.
illustrated.
sugar and vanilla
sugar and vanilla until cream stands in soft peaks. Bake in 400°F minutes or until
oven 4 minutes
400'F oyen until meringue
meringue
Spread 1I cup
Spread whipped crearn
cup whipped between 44 cake
cream between begins to turn light
Iight brown. Yield l2 servings'
12 servings.
layers; stack
layers; stack one
one on top of olher.
other. Frost outside of
cake
cake with remaining whipped cream.
with remaining whipped cream. Decorate
cake
cake with
with mandarin
mandarin orange
orange sections, as
as illuslrated.
illustrated.
Yield
Yield 88 servings.
servings.

ruby ring-around cake

1I 9-inch
f-inch Basic
Basic White-Cake
White-Cake layer (see
(see 1Index)
ndex)
44 egg
egg whites
whites
11 teaspoon
teaspoon cream
cream of
of tarlar
tartar
Vt cup
1/4 ctp granulated
granulated sugar
sugar
11 cup
cup fresh
fresh cranberries
cranberries
Hollow
Hollow l-inch
l-inch center
center from
from cake
cake layer.
layer'
Beat egg whites
Beat egg whites until
until foamy.
foamy. Gradually add
Gradually add
cream
cream of of tartar
tartar and
and sugar;
sugar; beat until meringue
beat until meringue

rubyring-arounrl
rllby cake
ring-around cake

sour-cream cheesecake
sour-cream cheesecake
11/z
Vz ClipS shortbread cookie
cupsshortbread crumbs
cookiecrumbs
unsalted bulter,
Vz cup unsalted butter, melted
Vz cup melted
(l2-ounce) carlon
1ICl2-ounce) cottagecheese
cartoncottage cheese
tablespoon lemon
] 1lablespoon juice
lemonjuice
1/4/ateaspoon
teaspoongragraied
ted lemon rind
lemonrind
1Iegg, beaten
egg,beaten
1/4Vacup siftedconfeclloners'
cupsifted sugar
confectioners'sugar
143
143
 rt
JT
;,

,!lip-
sour-cream cheesecake
sour-cream cheesecoke
r/r teaspoon vaniila extract
I/S teaspoon vanilla extract heat hot-fudge
heat hot-fudge sauce
sauce over
over double
double boiler
boiler until
until itit
1I cup
cup sour
sour cream
cream drips from spoon.)
drips [rom spoon.) Cool
Cool sauce
sauce 10 to warm;
warm; spoon
spoon
Line bottom
Une bottom of l0 xx 4-inch
of 10 loaf pan
4-inch loaf pan with
with re-
re- slowly
slowly over
over cake
cake with
with almonds.
almonds. (This
(This process
process must
must
movable sides with greased
sides with greased and floured aluminum
and floured aluminum be
be done
done slowly
slowly tato allow
allow sauce
movable sauce time
time to
to adhere
adhere toto
foil. nuts
nuts and
and cake.)
cake.) Let
Let sauce
sauce set
set before
before serving. yield
foi 1. serving. Yield
Combine crumbs
Combine crumbs and butter; mix
and butter; mix weil. press
well. Press l0 servings
10 servings..
mixture firmly over
mixture firmly bottom of
over bottom prepared pan.
of prepared pan.
Drain cottage
Drain cottage cheese
food-processor
well; place
cheese weil; in blender
place in blender or or spanish sponge
sponge cake
cake
container..Blend
food -processor container. until free
. Blend until of large
free of
lumps.. l'i4
1/a cups
cups butter,
butter, softened
softened
lumps 1I tablespoon
tablespoon grated
grated lemon rind
Combine cottage
cottage cheese, juice, lemon
lemon juice,
cheese, lemon lemon rind
Combine 1I cup
cup sugar
sugar
rind, egg,
rind. sugar, and
egg, sugar. vanilla in
and vanilla in mixing bowl;
bowl; mix
mix
well. Fold
Fold in in sour
sour cream. 3 eggs
weIl. cream. Spoon
Spoon mixture
mixture evenly
over crumb mixture; smooth
crumb mixture; 11/z
Yz cups
cups sifted
sifted all-purpose f10ur
flour
over smooth the top.
with y,.% recipe
pipe with
Can pipe recipe Basic Cream-puff
/r teaspoon salt
'i4
Can Basic Cream-Puff Yz clp blanched sliced
Vz cup
Pastry, (see Index)
Index) ififdesired. sliced almonds
Pastry, (see desired. Yz
Yz cup
cap chopped candied cherries
cherries
8ake at
Bake 350'F about
at 350°F about 50 minutes or until cheese-
cheese- Combine butter and
cake Cool well. and lemon rind in
lemon rind large bowl;
in large bowl;
tests done.
cake tests done . Cool weil. Refrigerate overnight.
overnight. beat withwith electric beater until
electric beater light and
and fluffy
You can add
You can add, %
y,. cup chocolate chips or raisins
raisins to
beat until light fluffy..
Gradually add % J;" cup
cup sugar; beal after
sugar; beat after each addi-
cheese mixture
cheese baking, if
before baking,
mixture before desired. yield
if desired. Vield each addi-
about
about 88 servings.
servings.

spaceship
spaceship cake
cake
Vz
Yz rcclpeBasic
recipe Basic Chocolate Cake (see
Chocolate Cake (see Index)
Index)
cups slivered
22 cups slivered almonds
almonds
55 tablespoons
tablespoons hot
hot water
water
Yz cup light
Yz cup Iight corn
corn syrup
syrup
Yt cup butter
Y4 cap butter or
or margarine,
margarine, melted
melted
cupschocolate
22 cups chocolate chips
chips
2Vz cupscommercial
2Yz cups commercial hot-fudge sauce (can
hot-fudge sauce (can be
be used
used
in place of last 4 ingredients above)
in place of last 4 ingredients above)
Prepare cakebatter
Preparecake directed .pour
asdirected.
balter as balter into
Pour batter into
long, shallow loaf
long, shallow loaf pan. Bake at
pan. Bake at 350.F 20 minutes
350 °F 20 minutes
or until done. Cool
or until done. Cool slightly
slightJy before
before removing
removing from
[rom
pan.
pan.
Place cake on
Place cake cake rack,
on cake rack, top-side-down.
top-side-down. With With
sharp knife,
sharp eut off
knife, cut off sharp cnrners of
sharp corners of cake.
cake. Stick
Stick
almonds into
almonds cake in
into cake in staggered-row
staggered -row design,
design, asas il-
il-
lustrated. Cavertotaprevent
lustrated.Cover preventdrying.
drying .
Combine hot
Combine hot water,
water, corn
corn syrup,
syrup, and
and butter
butter inin
top of double
top of double boiler.
boiler. Bring mixture to
Bring mixture ta boil;
boil; boil
bail
until
until butter
butter melts. Remove from
melts. Remove heat; stir
From heat: stir inin
chocolate
chocolatechips. Beatuntil
chips.Beat combined.(Or,
sauceisiscombined.
untilsauce (Or.
t44
144 spaceshipcake
spaceship cake
 CAKES
CAKES

tion until
tion until smooth.
smooth. Add egg, I 1tablespoon
Add I1egg, tablespoon flour
flour
and salt; beat until smooth.
and salt; beat until smooth. Add
Add remaining
remaining eggs
eggs
allernately
alternately with
with flour;
flour; beat
beat thoroughly
thoroughly after
after each
each
addition. Spoon
addition. Spoon into
into well-greased
well-greased andand floured
fJoured 9-9-
inch-squarecake
inch-square cakepan;
pan;spread
spreadevenly.
evenly.
Combine almonds
Combine almonds and cherries; sprinkle
and cherries; sprinkle over
over
cakemixture.
cake mixture. Sprinkle
Sprinklewith
withthe
theremaining
remainingsugar'
sugar.
Bake in
Bake in preheated
preheated 350'F
350°F oven
oven 35 minutes or
35 minutes or
until golden brown. Yield
until golden brown. Yield about9
about 9 servings.
servings'

sponge cupcakes
sponge cupcakes
I1cup
cup cake
cake flour
f10ur
1 cup self-rising f10ur
I cup self-rising flour
'12 cup
Vz cup butter,
butter, softened
softened
11cup
cup extra-fine
extra-fine sugar
sugar
2eggs
2 eggs
'12 cup
Vz cup raisins
raisins
11 tablespoon milk
tablespoon milk
1 teaspoon vanilla
1 teaspoon vanilla sponge cupcakes
sponge cupcakes
Combine flours.
Combine flours.
Cream butter
Cream buller with sugar in
with sugar in large mixing bowl in ta paper-lined muffin
into muffin cups; filt n
cups; fill '12 \illt'^
full. , ^
with electric mixer at medium speed. Add %
with electric mixer at medium cup
'12 cup Bake in
Sake oven on
375 OF oven
in 375oF middle shelf
on middle shelf 1818 to
ta 20
20
flour mixture and I
flour mixture and 1 egg;
egg; beat
beat weIl.
well. Add
Add '12
Vz cup test for
minutes. To test doneness insert toothpick in
for doneness insert toothpick in
flour
flour mixture
mixture and
and remaining
remaining egg;
egg; beat
beat until well
weil when the
cupcake; when
center of cupcake; toothpick comes
the toothpick out
cornes out
blended.
blended. clean, cupcake is done'
is do ne.
Oust raisins
Dust raisins lightly
lightly with
with small
small amount
amount of of re- grated coconut,
cherries, grated
Chopped candied cherries, cur-
coconut, cur-
maining flour.
maining flour. ,antr, bi
rants, chips can be substituted
or chocolate chips can be substituted for for
Add remaining flour
Add-remaining flour toto mixing bowl gradually; Yield 18.
raisins. Yield 18.
beat
beat after
after each
each addition
iddition unlil
until weil
well blended.
blended' Add
milk and vanilla; mix
mix weil.
well' Stir
Stir in
in raisins.
raisins' Spoon
Spoon spanish coke
sPonge cake
spanish dessert sponge
milk and vanilla;
!1\
t.S,trH

b',,''l

il\ (t

'+) {q. -,

,v t'
[^]^]-
I
 C]AKT]S
CAKES Jis;

steamed coconut cakes

steamed coconut cakes
t/z cup sugar
'/2 cup sugar
3 eggs
3 eggs
t/a clp sifted all-purpose flour
3/4 cup sifted all-purpose flour
pinchesof
22pinches ofsalt
salt
teaspoon vanilla
Y47nteaspoon vanilla extract
extract
2 tablespoons
2tablespoons buller, bulter, softened
softened
I cup red currant
1 cup red currantjelly jelly
l I cup freshly grated
cupfreshly grated coconut
coconut
Combine sugar
Combine sugar andand eggs
eggsin in medium-size
medium-size mixing
mixing
bowl. Place
bowl. bowl inin larger
Place bowl larger mixing bowl,filled
mixing bowl. filled 'Il%
full with
full with boiling
boiling water.
water. Beat
Beat eggs and sugar
eggs and with
sugar with
electric mixer
electric mixer al medium speed
at medium about 55 minutes
speed about minutes or or
until thick and
untilthick foamy. Remove
and foamy. Remove bowl from water.
bowl from water.
Combine flour and
Combine flour fold into
salt; rold
and salt; into egg mixture, aa
egg mixture,
very small
very small amounl
amount al at aa time. (This must
time. (This must bebe done
done
very slowly
very slowly and
and carefully.)
carefully.) FoldFold inin vanilla.
vanilla. Drop
Drop
butter over
butter top in
over top in small pieces; fold
small pieces; fold in
in carefully.
carefully. steamed coconut cakes
steamed CDconul cakes
(Butter should be very
(Butter should be very sort but soft but not
not melted.)
melted.) Spoon
Spoon
into 66 very
into very heavily
custard cups.
heavily buttered individual molds
buttered individual molds or or strawberry cream-puff
cream-puff
custard cups. Cover
Cover withwith buttered
buttered waxed
waxed paper
paper
and aluminum foil.
and aluminum foil. Place
Place on rack in
on rack in steamer; addadd dessert cake
boiling water to just below
boiling water to just below rack. Cover;rack. Cover; sleam
steam 3030 1I recipe
recipe Basic Sweet Cream-Puff
Cream-Puff (see
(see Index)
Index)
minutes. Remove
minutes. Remove covers; unmold.
covers; unmold. 1I recipe Basic Chantilly Cream
Cream (see
(see Index)
Melt the
MeU jelly in
the jelly in small
small saucepan. place coconut
saucepan. Place 1I cup crushed strawberries
in shallow bowl. Using
in shallow bowl. Using small fork dipsmall fork dip cakes
cakes in 3 cups whole strawberries
1 f jelly to
jelly to coal
coat bottoms
bottoms and and sides. Roll in
sides. Roll in coconut. Confectioners'
Confectioners' sugar
Place
Place :on on rack
rack IDto dry.
dry. Garnish
Garnish as yield 6
desired. Yield
as desired.
servlngs. slraw berry crea m- puff desser t cak e

r.,..qr"'l!
,1
 CAKES
CAKES

greased and
Trace ring on
Trace aa ring
baking sheet.
baking
on lightly
sheet. Spoon
lightly greased
Spoon Cream-Puff
and floured
Pastry in
Cream-Puff Pastry
f10ured
in large
large sugar-plum cake
sugar-plum cake
dollops on tracing mark. Smooth
dollops on tracing mark. Smooth top top with
with small
small 22(9-inch) Yellow-Cakelayers
BasicYellow'Cake
(9-inch)Basic (seeIndex)
layers(see Index)
spatula;fill
fill ininbetween
betweendolloPs.
dollops. cupswhipped
22cups cream
whipped cream
spatula;
Bake
Bake inin preheated
preheated 450'F
450°F oven oyen 8 8 minutes'
minutes. l 1cup toastedalmonds
cuptoasted almonds
Reduce oven
Reduce oyen temperature
temperature to to 350"F;
350°F; bake
bake 3030 to
to 4040 Gumdrops
Gum drops
minutes or until dry. Cool
minutes or until dry. Cool on wire on wire rack;
rack; split
split in
in Candied fruit
Candied fruit
half crosswise.
half crosswise. Frost
Frost cake layers with
cake layers cream; be
whipped cream;
with whipped be sure
sure
Place bottom
Place bot tom half half of ring on
of ring on serving
serving dish;
dish; and top
sides and
sides top are
are covered. sides and
Coyer sides
covered. Cover and top
top
spread with
with aboutabout Vz Y2 of
of Chantilly
Chantilly cream.
cream. Cover
Coyer edge with
edge toasted almonds.
with toasted almonds.
spread
with crushed
with crushed strawberries.
strawberries. Place
Place top half of
top half of ring
ring Fhce amount whipped
small amount
Place small cream in
whipped cream icing bag'
in icing bag.
over strawberries.
over strawberries.
rosette tip,
Using rosette
Using tip, pipe rosettes in
pipe rosettes circle on
in circle top of
on top of
Spoon the
Spoon the remaining
remaining Chantilly
Chantilly CreamCream intointo cake, as illustrated.
cake, as illustrated. Decorate each whipped-cream
Decorate each whipped-cream
pasfry bag with large star tube affixed.
pastry bag with large star tube affixed. Pipe
Pipe with gum
rosette with
rosette drop or
gum drop or with candied fruit.
with candied fruit. Re-
Re-
around base;
base; pipe pipe dollops
dollops of of cream
cream over top. Ar-
over top. Ar- frigerate until
frigerate ready to serve. Yield l2 servings.
until ready to serve. Yield 12 servings.
itound
range whole
range whole Jtriwberries
strawberries around
around base base and
and inside
inside
edgi.
maining
Oust with
edge. Dust
whole
with confectioners'
confectioners' sugar.
strawberries in
in
sugar. Place
center.
center.
Place re- re-
im-
im-
sweet cream-cheese dessert
sweet
*iining whole strawberries Serve
mediately. Yield
mediately. Yield 88 to to l0
10 servings.
servings. cake
I1 recipe Easy Sponge Cake
Easy Jam Sponge (see Index)
Cake (see Index)
strawberry
strawberry layer cake egg yolks
2egg
2
Y2 pint
Vz whipping cream
pintwhipping cream Y2 cup
Vz confectioners' sugar
cttp confectioners'
Y4 cup sugar
/a cup sugar 1Y2 teaspoons kirsch
1/z
packages cream cheese,
4 (3-ounce) packages softened
cheese, softened
I1 tablespoon
tablespoon rumrum oror TriPle
Triple See
See
11(9-inch)
(9-inch) Basic
Basic White-Cake
White-Cake layer
layer (see Index) Juice of 1 orange, strained
22 cups strawberry halves
cups strawberrY halves 1l recipe Basic Index)
(see Index)
Basic Chantilly Cream (see
Whip
Whip cream until stiff.
cream until stiff. Fold
Fold in
in sugar and
and rum. 1 pint whole strawberries
of cake Let cool,
Prepare cake as instructed. Let cool, but not
do not
but do
Spread
Spread generously
generously over top and
over top and sides
sides of
layer;
layer; refrigerate.
refrigerate. fill.
and fil\.
slice and
-Just Combine egg yolks and
egg yolks sugar in
and sugar in mixer bowl;
mixer bowl;
Just prior
prior to
to serving;
serving; arrange
arrange strawberries in
strawberries in Combine
circles over
over top
top of
of cake.
cake. Yield
Yield 8
8 servings.
servings. with electric
beat with
beat mixer until thick and creamy.
electric mixer until thick and creamy.
circles
 CAKES
CAKES

Gradually pour
Gradually pour ininkirsch;
kirsch;beat well.
beatweil.
Cutcream
Cul creamcheese intosmall
cheeseinto smallcubes. Addtotoegg-
cubes.Add egg-
yolk mixture gradually; beat well after eachaddi-
addi_
yolk mixture gradually; beat weil after each
tion. Beat minutes or until smooth.
tion. Beat 10l0minutes or until smooth.
Linesmall
Line smallmold withplastic
moldwith plasticwrap;
wrap;letletwrap
wrapex-ex_
tend.over edge of mold. Spoon cream-cheese mix_
tend over edge of mold . Spoon cream-cheese mix-
ture into mold; place in freezer 2 hours.
ture inlO mold; place in freezer 2 hours.
Trimedge
_Trim caketotofitfitmold;
fromcake
edgefrom mold;place
placeon onedge
edge
from caketotofitfitmold;
From cake mold;placeplaceononserving
servintdish dish.
.
Sprinkle cakewith
Sprinkle cake withorange juice
orangejuice.
Liftcheese
Lift mixtureininplastic
cheesemixture plasticwrap
wrapfrom
frombowl;bowl;
invertonto
invert ontocake.
cake.Remove plasticwrap
Removeplastic wiapcarefully.
carefully.
Spread rim
Spread rimofofthe
thecake
cakewithwithChantilly
Chantiily Cream,
Cream,
using past-ry bag filled with srar tube. iripe little
using pastry bag filled with star tube. Pipe little
moundsof
mounds ofcream
cream around
around base;
base;top withstrawber-
topwith stiawber_
ries.
ries.
Serve with strawberries and remaining Chantilly
Serve with strawberries and remaining Chantilly sweel
sweetcream-cheese
cream-cheese dessert
Cream. Yield 8 servings. dessertcake
cake
Cream. Yield 8 servings.
milk and
milk and enough
enough food
food coloring
coloring for
for desired
desired tint.
tint,
sweetheart spice
spice cake
cake jar; shake
Cover jar;
Cover shake vigorously
vigorously until coconut
until coconut isis
sweetheart tinted. Decorate
tinled. Decorate top
top edge
edge and
ani base
base of
of cake
cake with
with
Butter
Bulter coconut.
coconut. Yield l2 to
Yield 12 to 15
l5 servings.
servings.
I cup sugar
1 cup sugar
3 eggs sweetheart
sweetheart frosting
frosting
3eggs
Vz cup light molasses 1l/z
Y2 cups sugar
cupssugar
Y2 cup light molasses
23/e cups sifted cake flour
2V4 cups sifted cake flour /z cup
1/2 cup water
water
1 teaspoon baking soda 3 egg
egg whites
1 teaspoon baking soda
I1 teaspoon
teaspoon cinnamon
rinnamon
7a cream of farfar
1/8 tartar
% teaspoon salt 1I teaspoon \lanilla
vanilla ex.ract
extract
3/4 teaspoon sail
Mitk
Milk
sweerheart
sweetheart spice cake
spice cake
l% tablespoons
1 Y2 tablespoons grated grated orange
orange rindrind
y4 cxp cherry preseryes
3/4 cup cherry preser\les
I1 recipe
recipe Sweetheart
Sweetheart Frosting
Frosting
I1cupcu p shredded
shredded coconut
coconut
Red food coloring
Red food coloring
Cut 22 pieces waxed
Cut
-heart-shaped pieces
waxed paper
paper to to fit bot toms of
fit bottoms of 22
heart-shaped cake cake panJ
pans that measure g9 in;hes
that measur" inches at
at
wrdest part and I % inches in depth. Grease
widest part and 1 Y2 inches in depth. Grease bot_ bot-
toms of pans with butter; place waxed papir
toms of pans with butter; place waxed paper over over
butter. crease
!u1t9r. Grease waxedwaxed paper with u,itiii
paper with butler; .out
coat
lightly
lightlywith
withflour.
flour.
Place le.cup
.flac9 butter in
:y. cup butrer in large
large mixer
mixer bowl;
bowl; beat
beat
with elecrric mixer until
with electric mixer until light. Add tigh1. Add sugai
sugar grad-
grad-
ually;
ually; beatbeatuntil smooth aftir
until smooth each aaait'io".
aftereach addition. eaO
Add
eggs. one at a time; beat well after each
eggs one at a time; beat weil after each addition. addition.
Stirininmolasses
Stir molassesuntil untilwell
weilblended
blended. '
Sift-flour
Sift flourwithwithsoda,
soda,cinnamon,
cinnamon,and andsalt.
salt.Add
Addtoto
eEB mixture alternately with I cup milk;
egg mixture alternately with 1 cup milk;beat beatwell
weil
arrer
aftereach eachaddition.
addition.stirStirininorange rind.pour
orangerind. Pourbat-
bat-
ter into prepared pans.
1er into prepared pans.
Bake-in preheated 350"F oven 30 to 35 minutes
Bake in preheated 350°F oyen 30 to 35 minutes
ororuntil untilcake
caketester insertedinincenter
testerinserted centercomes
cornesoutout
clean. Cool in pans
c1ean, Cool in pans 5minutes. 5 minutes.Invert
Inverto-nto
ontowire
wire
rdcks;
racks;removeremovewaxed waxedpaper
papercarefully.
carefully.Cooi
Coolcom_
com-
pletely.
pletely.
Spread cherrypreserves
. Spreadcherry preservesbetween
betweenlayers;
layers;frost
frost
sroes anct top of cake with Sweetheart Frosting.
sides and top of cake with Sweelheart Frosting.
Place coconut in pint jar. Add Z teaspobn
Place coconut in pint jar. Add Yz teaspoonofof
148
148
 CAKES
CAKES

Combine sugar and water in heavy saucepan; remammgingredients.

remaining Spreadbatter
ingredients.Spread evenlyinto
batterevenly into
Combine sugar and water in heavy saucepan;
stir weil. Bringtotoboil;
boil;cook,
cook,without
wilhoutstirring'
stirring,to10 *.ii:gi*i.a
well-greasedind floured99xx l3-inch
andfloured panoror2 2loaf
13-inchpan loaf
stir well. Bring
hard-bail stage(ZS0'F
(250°Fon oncandy
candythermometer)'
thermometer). pans.
DANS.
ft"iA-Uuff stage
Place egg-*hit.t
whiles and
and cream
cream of lanarininlarge
oftartar large '-nuf.
Bakeininpreheated
preheated350oF ovenI 1hour
350°Foven oruntil
houror until
i'lu;;
mixer bowl; beat until sliff peaks form. Pour hol
hot done. Let
leslsdone.
caketests
cake coolininpan
LeIcool minutes;turn
pan55minutes; lum
.i*.i "gg
Uotif] beat until stiff peaks form' Pour
syrup into eggwhites
whitesvery
verygradually,.beating
gradually, beatingcon- con- onto cakerack
ontocake finishcooling'
rackto10finish cooling.
iviup into egg
stantly, then beal 77 minutes
theiieat minutes or unlil stiff
or until sliffpeaks
peaks DUSI with
Dust with sifted sugarto10serve'
confectioners' sugar
sifled confectioners' serve.
ri""tfy,
form. BeaIininthe
Ihevanilla.
vanilla. Yieldl212totol515servings.
Yield servings.
form. Beat
swiss carrot
swiss carrot cake
cake upside-down apple cake
upside-down apple cake
2 cups sifted all-purpose flour 44or tartcooking
or55tart cookingaPPles
apples
2 cups sifted all-PurPose flour juice
2 teaspoons baking powder Lemon
Lemonjuice
2 teaspoons baking Powder
1 Yz teaspoons baking soda tablespoonsbutter
22tablespoons buller
1/z teaspoons baking soda
I1cup packed light
cup packed sugar, sifted
brown sugar,
lighl brown sifled
I21teaspoon
teaspoon salt
salt
teaspoons cinnamon
cinnamon 11egg
egg
2 teaspoons
1 Yz cups salad oil
oil I1cup
cup sugar
sugar
1/z cups salad
2 cups slIgar
2 cups sugar
l1cup whipping cream
cup whiPPing cream
4 eggs I1teaspoon vanilla extract
leaspoon vanilla extract
4 eggs
2 cups grated
graled carrots
carrots all-purpose flour
cups all'PurPose
22 cups flom
2 cups
1 small can crushed
crushed pineapple teaspoons baking
22 teaspoons baki{lg Powder
powder
1 small can PineaPPle
1 Y2 cups choPPed
chopped walnuts
walnuls or
or Pecans
pecans Confectioners' sugar
Confectioners' sugar
l/z cups
1 leaspoon vanilla
vanilla extract
exlracl apples; remove
Peel apples;
Peel Slice apples
cores. Slice
rem ove cores.
paper-
apples paper-
I- teasPoon
-iilinour,
Sift flour, baking
baking powder,
powder, soda,
soda, salt'
sail, and
and cin- thin; sprinkle lightly
Ihin; sprinkle with juice
lighlly with [emon juice to keep
lemon to keep
namon logelher.
together.
--CotnUin'.
namon - discoloring.
from discoloring.
Combine ailoil and
and sugar
sugar inin large
large mixing
mixing bowl; butter in
Place butter
F1"". in 9-inch-round shallow baking
9-inch-round shallow baking
beal thoroughly with electric mixer. Add eggs
eggs one aisn. ptace
dish. Place in preheated 325 oF oven until
in preheated 325"F oven until melted;
melled;
beat thoroughly with electric mixer' from oven. (Do nol
oven. (Do not lum off
turn off heat')
al a lime; beat weil after each addition.
addition' Sift
Sift flour remove from
remove heat.)
ui u tim.; blat well after each sugar over
brown sugar butter' Overlap
over butter. apple
Overlap apple
mixture into egg mixture; beallhoroughly.
thoroughly' Stir
Stir in Sprinkle brown
Sprinkle
*i*tut. into egg mixture; beat
swiss
sw$s carroI
carrot cake
cake

'1, j.
-'
 { i:,!r,i ''"
CAKES

slices in dish; work from center to outside,

slices with
onlyin% dish; work From center to outside. with
inch between each overlap, until bottom
only '/4 inch belween
covered.
each overlap. until bot tom is is
covcred.
egg in medium-size mixing bowl; beat well
.Placeegg
Place in medium-size mixing bowl; beat weil
with electric mixer. Add sugar"gruJuultv; O."t
with electric mixer. Add sugar gradually; beat
until mixed.
until mixed.
Mix cream and vanilla.
Mix cream and vanilla.
Sift flour with baking powder. Add to egg
Sift
ture alternatelybaking
nour with powder. Add to egg mix-mix_
ture alternately with withcream
creammixture; belt
mixture;beat well
weil
after each addition. pour over the apples.
anef each addition. Pour over the apples.
Bake about 35 minutes or until cike tester
Bake about 35 minutes or until cake tester in-
serted in center comes out clean. Let
in_
serted in center comes out clean. Let cool cooi-i0
10 min-
min_
utes. Turn onto rack; cool.
utes. Turn onto rack; cool.
Place on cake plate; cut into servings.
Place on Sprinkle
cake plate; CUl into servings. Sprinkle
each serving with confectioners' ,ugui yi.ja
each serving with confectioners' sugar. Yield 6ototo
8 servings.
8 servings.
vegetable-garden cake
vegetable-garden cake
3 eggs, beaten until fluffy
3 eggs, beaten unlil fluffy
I cup oil
1 cup oil
2 cups granulated sugar
2 cups granulated sugar
lIZ cups tightly
1 Vl cups tightly packed
packed shredded zucchini
shredded zucchini
Vz cup tightly packed shredded carrots ups id e- d ow n a pp le ke
V2 cup tighlly packed shredded carrots c.a
2 cups all-purpose flour
2 cups all-purpose flour
I teaspoon salt
1 teaspoon salt
2 teaspoons baking soda
''"**;&&!,'r*vegetable-garden cake

2 teaspoons baking soda

7z leaspoon baking powder
V2 teaspoon baklng powder
1 teaspoon vanilla
1
teaspoon vanilla
Vz cup ground almonds
Vl cup ground almonds
7z teaspoon cinnamon
V2 teaspoon cinnamon ,*'3"
milk glaze '''',-!,ilrr#
milk gla1.e
Vz cup sifted confectioners'sugar
VI cup sifled confectioners' sugar
2 teaspoons hot milk
2 teaspoons hot milk
7a teaspoon vanilla
V4 leaspoon vanilla
Vz cup powdered sugar, sifted
V2 cup powdered sugar, sifted
l0
10marzipan
marzipan carrols
carrots

:rl :
',il:.
!ii:.
 viennese
viennese SacherfOrfe
sachertorte
Combine
Combine eggs,eggs, oil,
oil, and
and sugar;
sugar; mix weil.
well. Stir
Stir in 1I tablespoon
tablespoon at time; beat
at aa time; well after
beat weil after each addi-
each addi-
zucchini
zucchini andand carrots. Add remaining
carrots. Add rernaining ingredients; tion. Beat
tion. Beat until stiff peaks
until stiff form. Fold
peaks form. Fold V3 of egg
% of egg
stir
stir until
until weil
well moistened.
moistened. Pour
Pour into
into 22 greased
greased andand whites into chocolate
whites into chocolate mixture
mixture thoroughly;
thoroughly; fold
fold
tloured
floured 9-inch
9-inch cake
cake pans. mixture gently
chocolate mixture
chocolate into egg
gently into Fold
whties. Fold
egg whties.
Bake
Bake at at 350°F
350"F 2525 to
to 30
30 minutes
minutes or until done.
or until done. flour gradually
nour gradually into into chocolate
chocolate mixturemixture un until
til
Cool
Cool slightly
slightly before
before removing from from pans.
pans. Freeze
Freeze 1I smooth
smooth and just blended,
and just using rubber
blended, using spatula..
rubber spatula
cake
cake layer
layer for
for use
use at
at another
another time.
time. Pour batter into
Pour batter prepared cake
into prepared pans.
cake pans.
Prepare
Prepare milkmilk glaze
glaze by
by mixing
mixing sugar, milk, and
sugar, milk, and Bake
Bake in in preheated
preheated 350°F oven 25
350oF oyen 25 to to 30 minutes
30 minutes
vanilla
vanilla untiJ
until smooth
smooth.. or until layers test
or untillayers test done Remove from
done.. Remove from oyen;
oven; cool
cool
Co ver top
top of
of cake
cake generously
generouslY with
with glaze.
glaze. Place
Place on racks 1I minute.
wire racks
on wire minute. Remove layers from
Remove layers pans;
from pans;
Cover
small
small amount of glaze on teaspoon; drizzle glaze
amount of glaze on teaspoon; drizzle glaze let
let cool
cool completely.
completely.
in scalloped design
in scalloped design around
around edges
edges as
as illustrated.
illustrated. Spread Apricot Glaze
Spread Apricot between layers
Glaze between layers andand over
over
Oust
Dust toptop ofof cake
cake with
with powdered
powdered sugar.
sugar. Arrange
Arrange top of
top of cake.
cake. Pour Pour chocolate
chocolate icing over ail,
icing over all,
marzipan
marzipan carrots
carrots around
around outer
outer edge
edge ofof cake.
cake. Yield
Yield smoothing with
smoothing with wet
wet spatula.
spatula. Chill
Chili cake
cake 33 hours
hours or
or
10
l0 servings.
servings. until
until glaze
glaze isisset.
set.
Remove
Remove from from refrigerator
refrigerator 30 30 minutes
minutes before
before
vienl1ese
viennese sachertorte
sachertorte serving.
serving.
Sachertorte
Sachertorte can can be with Basic
piped wilh
be piped Chantilly
Basic Chantilly
1I Cup
cup chocoJa
chocolatele chips
chips Cream
Cream (see (see Index)
Index). layer can
Each layer
. Each can be beglazed,
glazed,
88 egg yolks,
yolks, slighlly
slightly bealen
beaten frosted, hown inin illustration,
assshown illustration, or or in-
in-
egg frosted, andandserved
served as
V2
VzCupcup unsalted
unsalted bUller,
butter, melted
melted dividually, if desired.
dividually, if desired . Yield
Yield 20
20 to
to 2424 servings.
servings .
1I lablespoon
tablespoon vanilla
vanilla exlracl
extract
10
10 egg
egg whiles
V4
whites
7a leaspoon
teaspoon sail
salt
violet
violet garden
garden cake
cake
314
7acupcup sugar
sugar 1I recipe
recipeSweetheart
Sweetheart Spice
SpiceCake
Cake (see Index)
(seeIndex)
1I cup
cup sifted
sifted cake
cakef10ur
flour 5106
5 to 6drops
drops green
green food coloring
foodcoloring
1I recipe
recipe Apricot Glaze
Apricot Glaze (see
(see Index)
Index) 1I(9-ounce)
(9-ounce) container topping
whippedtopping
containerwhipped
V2Vzrecipe
recipe Special
SpecialChocolale
Chocolate lcîngIcing (see
(seeIndex)
Index) 22dozen
dozencryslallized violets
crystallizedviolels
Butter
Butterand and lightly
lightly tlour
flour bottoms
bottoms of of 22(9-inch)
(9-inch) Followcake
Follow Bakehalf
recipe.Bake
cakerecipe. half iningreased
greased andand
sliding-based cake
sliding-based cake pans.
pans. f10ured
floured8-inch layercake
8-inchlayer tinand
caketin halfininJ lt/z-qluart
andhalf \12-quart
Melt
Melt the
thechocolate
chocolate chip s; cool
chips; coolslightly.
slightly. greased
greasedand ovenproofmixing
floured ovenproof
andtloured mixing bowl bowlatat
Combine
Combineegg eggyolks
yolkswith
with chocolate
chocolate chips
chips ininsmaJi
small 350°F 30
350'F 30 minutes
minutes or
or until
until done.
done . Remove,
Remove, unmold
unmold
mixer and
andcool. (Wraplayer
cool.(Wrap cakeininthick
layercake plasticwrap;
thickplastic wrap;
mixer bowl; blend well. Add butter and
bowl; blend weil. Add butter andvanilla;
vanilla;
stir
stiruntil
until smooth
smoothandandthoroughly
thoroughlyblended.
blended. freeze forfuture
freezefor futureuse.)
use.)
Beat
Beateggeggwhites
whites and
andsalt
saltuntil
until frothy.
frothy. Add
Addsugar
sugar Fold foodcoloring
Fold food coloring into whippedtopping
intowhipped toppinguntiluntil
151
15r
 V2rZteaspoon
teaspoonsalt salt
1I teaspoon
teaspoongroundgroundcinnamon
cinnamon
V27zteaspoon
teaspoonground
groundcloves
cloves
22teaspoons
teaspoonsbakingbaking powder
powder
Y4Wcupcup brandy
brandy
33tablespoons
tablespoons waterwaler
1I teaspoon
teaspoon vanilla
vanilla extract
extracl
Whipped
Whippedcream cream
Whole
Whole hazelnuts
hazelnuts or oralmonds,
almonds, or or walnut
walnuthalves,
halves,
for garnish
for garnish
Grind walnuts
Grind walnuts lhrough
through medium
mediumblade blade ofoffood
food
garden cake
viole! garden
violet cake chopper.
chopper. (Y ou should
(You should have
have 33cups.)
cups.)
topping isis evenly
topping evenly tinted. Fill pastry
tinted. Fil.1 pastry bag with whip-
bag with whip- Beat
Beat egg yolks and
egg yoJks and sugar
sugar until
until ththick
ick and
and lem on-
lemon-
ped topping.
ped topping. Using
Using rosette tip, coyer
rosette tip, cover cooled
cooled cake
cake
colored.
colored.
with whipped-topping
with whipped-topping rosettes,
rosettes, as illustrated. Ar-
as illustrated. Ar- Mix ground
Mix ground nuts,nuts, zwieback
zwieback crumbs,crumbs, orange
orange
range crystal
range violets randomly
crystal violets randomly overover frosted
frosted cake.
cake.
peel, salt,
peel, salt, cinnamon,
cinnamon, cloves,
cloves, andand baking
baking powder.
powder.
Refrigerate at
Refrigerate at least
least 22 hours
hours toto set before serving.
set before servins. Stir
Stir into
into egg-yolk
egg-yolk mixture
mixture.. AddAdd brandy
brandy and and water.
water.
Yield 88 servings.
YieJd servings. Beat
Beat egg
egg whites
whites until
until stiff
stiff but
bur not
nor dry. Fold
dry. Fold into
into
nut
nut mixture
mixture.. Pour
Pour into
into greased
greased 9-inch
f-inch springform
springform
walnut torte
walout pan
pan oror 22 (9-inch)
Bake
Bake at
(9-inch) layer-cake
at 350
350'F
layer-cake pans.
°F 3030 toto 35
pans.
35 minutes
minutes or or until
until cake
cake
pound she/led
Yz pound
V2 walnut meats
shelled walnut meats tests
tests done
done in in center.
center. (Bake
(Bake 9-inch
9-inch layers
layers 20
20 toto 25
25
99 eggs, separated
eggs, separated minutes .) Cool
Cool inin pan.
pan. When
minutes.) When cold,cold, rem ove from
remove from
1I cup
cup sugar
sugar pan.
pan.
Vz cup
V2 crumbs
cup zwieback crumbs Carnish with
Garnish with vanilla-flavored
vanilla-flavored whipped whipped creamcream
1I tabJespoon
tablespoon grated orange
orange peel and
and whole
whole hazelnuts. Yield 12
hazelnuts. Yield l2 servings
servinss..
walnut torte

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'1

a
_f
 CAKES
CAKES

yolk
yolk mixture.
mixture.
bottom of
Line bottom
Line of l0-inch pan with
tube pan
JO-inch tube wilh waxed
waxed
paper.
paper . Pour batter into
Pour batter inta Pan.
pan.
Bake in
Bake oyen I1 hour
375°F oven
in 375oF or until
hour or done. Invert
until done' Invert
cool thoroughly.
cake; cool
cake; Remove from
thoroughly. Remove from pan.
pan.
Whip cream; add %
Whip cream; cup granulated
Y2 cup sugar and
granulated sugar and 22
teaspoons vanilla
teaspoons at end of whipping period.
vanilla at end of whipping period.
Place tap-side-down, on
cake, top-side-down,
Place cake, serving platter;
on serving platter;
hole with
center hole
coyer center
cover small plastic
wilh small plastic or
or cardboard
ca rd board
disk . Frost
disk. cake with
Frost cake with whipped
whipped cream. Using pastry
cream . Using pastry
tube, decorate
tube, decorate edge whipped-cream flowers.
edge with whipped-cream flowers.
Press almonds around
toasted almonds
Press toasted sides of
around sides of frosted
frosted
cake. Garnish each
cake. whipped-cream flower
each whipped-cream flower with
with
raspberry. Refrigerate torte
fresh raspberry. torte prior
prior to
10 serving.
serving.
Yield l2
Yield 12 servings.

3" wheat-germ carrot

carrot cake
1
1 Y2 cooking oil
/z cups cooking
cups packed brown sugar
2 ClipS
4eggs
4 eggs
1I tablespoon
lablespoon grated orange peel Peel
11/zY2 teaspoons pure "anilla vanilla extract
extract
3 cups grated carrot
grated carrot
11/zY2 cups vacuum-packed wheat
cups vaculIm-packed germ, regular or
wheat germ, or
sugar and and honey
22 cups flour flour
33 leaspoons
teaspoons baking powder Powder
11/zY2 teaspoons
teaspoons sali salt
11% Y2 teaspoons cinnamon
teaspoons cinnamon
7a teaspoon
3;4 teaspoon nlltmeg
nutmeg
1l cup
cup raisins
raisins
warsaw parly lorle 3.14 clp chopped
3/aCliP pecans
chopped pecans
together oil,
Beat together
Beat oil, sugar,
sugar, andand eggs.
eggs. MixMix inin
vanilla, and carrot.
warsaw
warsaw party torte
torte orange
orange peel, peel, vanilia,
Combine wheat
Combine
and carrot.
wheat germ, flour' baking
germ, flour, powder,
baking powder,
Yz
/z pound
pound almonds,
almonds, ground
ground salt, cinnamon, and
salt, cinnamon, and nutmeg. into carrot
Stir into
nutmeg. Slir carrot mix-
mix-
66 tablespoons
tablespoons all-purpose
all-purpose white
white flour
flour ture. Mix
ture. Mix in
in raisins
raisins and
and pecans.
pecans. Turn
Turn into
into greased
greased
11 teaspoon
teaspoon cream
cream ofof tartar
tartar and
and floured l0-inch bundt
floured lü-inch bundt pan
Pan'.
1010 egg
egg yolks
yolks Bakeinin 350°F
Bake 350oFavenoven 60 to 70
60 to 70 minutes
minutesor or until
until
13.14
1rZ cups
cups granulated
granulated sugar
sugar pick inserted
pick insertedinto intocenter comesout
center cornes outclean. Cool inin
clean.Cool
33 teaspoon
teaspoon "anilla
vanilla pan 10
pan l0 minutes. Remove from
minutes. Remave from panpan toto rack
rack tato
1010egg
egg whites
whites finish cooling.
finish cooling. Serve with cream
Serve with cream cheese
cheese sauce.,
sauce.
33ClipS
cups whipping
whipping cream
cream Yield 12
Yield l2orormore
moreservings.
servings.
1I Clip
cup slivered almonds,
sli"ered almonds, toasted
toasted
12 fresh red raspberries cream-cheese
cream-cheese sauce
sauce
12 fresh red raspberries
Combine cream Of (3-ounce) packages
22(3-ounce) creamcheese
packages cream cheese
Combine ground
ground almonds,
almonds, flour,
flour,andandcream of
tartar. 22tablespoons
tablespoonssoft butter
softbutter
tartar. 1Icup
Beat cuppowdered
powderedsugar
sugar
Beategg eggyolks
yolksuntil
untilIight
lightand
andflu rry. Gradually
fluffy. Gradually
beat 1Iteaspoon vanilla
teaspoonvanilla
beat ltA cups sugar into yolks; beat until
11/4 cups sugar into yolks; beat untilmixture
mixture
withbutter untilcreamy.
butter until creamy.
isisthick Stirinin1I teaspoon Beatcream
Beat creamcheese
cheesewith
thick and
andsmooth.
smooth. Stir teaspoon vanilla.
vanilla.
stirinin
Fold in flour mixture. Beatininsugar
Beat vanilla.If'
andvanilla.
sugarand If'necessary,
necessary, stir
Fold in flour mixture. fluffy
Beat about
about44teaspoons milktotogel
teaspoonsmilk geta aflu consistency.
ffy consistency.
Beateggeggwhites
whites until
untilvery
verystiff.
stiff.Fold
Foldinto
intoegg-
egg-

r53
153
 CAKEDECORATII{G
CAKEDECORATING
chocolate curis
chocolate curls
Poursoftened
Pour softenedchocolate
chocolatechips thinlyasaspossi-
chipsasasthinly possi_ t
ble, f/r to Vt inch, ontovery
verycold
coldsurface.
surfaci.Marble
ble, I/S to i;4 inch, onto Marble L
best;ififnot
isisbest; notavailable,
available, ice downkitchen
icedown kitchencounter
counter
I

orortable.
table.LetLetchocolate
chocolate harden
harden about
about22hours
hoursoror a
untilitithas
until lostits
has-lost gloss.Hold
itsgloss. Holdknife
knifeatatslight
slightangle
angle
as shown in picture;
as shown in picture; pull itit across
pull acrosschocolate
chocolatesur-sur_

.,.
face, using
face, pivot-like motion.
using pivot-Iike motion.Result willbe
Result will bebeau-
beau_
tifulchocolate
liful chocolate curis
curlsthat
thatcan
canbe
be used
usedto todecorate
decorate
cakes or other desserts. l"l" ::f ll,iy$;ri a;il;t.*.;:.,l:.':,f,lfll,
cakes or other desserts.
7tO X*mr
i..;:1.,
:

When
When chocolate
chocolate has haschilled
chilled and
and hardened,
hardened, peel
peel
off leaves.
off leaves. Chocolate
Chocolate leaves
leaves will
will bebe perfect,
perfect, with
with
veins
veinsfrom
from realleaf
real leaf imprinted
imprinted inin chocolate.
chocolate.

crystallized
crystallized violets
violets
In France
ln France candied
candied violets
violets areare used
used for for cake
cake dec-
dec-
orations
orations or or to
to enhance
enhance aa frozen
frozen souffld or aa dish
soufflé or dish of
of
candy.
candy. Although
Although they they lend
lend aa cosmopolitan
cosmopolitan touch touch
to gourmet desserts,
to.gourmet desserts, theythey areare very
very costly
costly to to buy
buy inin
chocolate leaves
chocolate leaves this country;
this country; but,but, with a little patience, you can
with a little patience, you can
Wash pull make your own. Make them them in in spring
spring whenwhen violets
Wash rose Ieaves. Melt
rose leaves. chocolate chips.
Melt chocolate chips. Pull grow wild;
violets
single leaf, down, over wild; store
store enough
enough to to use
use through
through the the entire
single leaf. upside
upside down, of melted
over surface of year.
entire
chocolate.
chocolate. 36 violets
36
l1 egg
egg white
V2 cup
/z cup sugar
E8 to 1010 drops
drops violet
violet extract
extrad (option
(optional) al)
Purple food
Purple food coloring
coloring (optional)
(option aI)
Buy or pick
Buy pick 33 dozen
dozen violets.
violets. If If picking
picking them,them, be be
sure they
sure they have
have not not been
been sprayed
sprayed with with pesticide.
pesticide.
Remove stems;
Remgy.e stems; leave
leave just
just flower.
flower. Dry Dry flowers
flowers veryvery
carefully with
carefully soft paper
with soft papcr towel
towel or or tissue.
tissue.
Beat egg
Beat egg white
white until foamy but
unti! foamy but notnot stiff.
stiff. Dip
Dip
each flower in
each flower in egg egg white,
white, then then in in sugar;
sugar; coatcoat
thoroughly.
thoroughly. Use Use toothpick
toolhpick to to manipulatJ
manipulate flowers;f1owers;
keep petals
keep open. place
petais open. Place flowers
flowers on on cookie
cookie tin.tin.
Remove Turn
Turn on on oven
oven to to lowest
10weSI heat
heal for for 55 minutes.
minutes. Turn Turn
Remove extra
extra chocolate
chocolate by by tapping
tapping leaf
leaf against
against heal off;
heat off; place
place pan pan of of violets
violets in in oven.
oven. Let Let dry
dry
side of
side of bowl. Place leaf,
bowl. Place !eaf. chocolate-side-up,
chocolate-side-up, on on overnighl. Will
overnight. Will keep
keep forever stored in
forever stored in airtight
airtight con_
con-
cookie sheet;place
cookiesheet; placeininrefrigerator
refrigeratortotoharden.
harden. tainerinincool
tainer coolplace.
place.
1 To
To color
color violets
violets aa deeper
deeper purplepurple thanthan theythey are
are
1 naturally,
naturally, add add fewfew drops
drops of of vegetable
vegetable coloring
coloring to to
eggwhite
egg white before
beforebeating.
beating. For For aa violet
violet flavor,
flavor, lddadd
extraclto
extract eggwhite
10egg whitebefore
beforebeating.
beating. Violet
Violetextract
extracl
isisavailable
availableininsomesomedrugstores
drugstoresand and some
sornegourmet
gourmet
foodstores.
food stores.ItIlisisnot necessary.yield
notnecessary. Yield36. 36.
vario.tions
voriations
Mint
Mint leaves
leaves or
or rose
rose petals
pelaIs can
can be
be crystallized
crystallized
same violets. Itltisisnot
sarneasasviolets. notnecessary
necessaryto10 use
useadded
added
coloringororflavor
coloring flavorforforthese
theseleaves.
Icaves.
 CAI\DY
CANDY
add %
add 1;' cup
cup chopped orange rind
candied orange
chopped candied rind while
while
basic divinity
basic divinity beating.
beating.
Y2 cup
/z cup water
water
Y2 cup
cup light
lightcorn
corn syruP
syrup peppermint
-peppermint
-Omit divinity
divinity
Vz
Omit nuts
nuts and vanilla from
and vanilla Basic Divinity;
from Basic Divinity; sub-
sub-
22cupscups sugar
sugar
i,4 teaspoon salt stitute I1 teaspoon
stitute flavoring. One-half
peppermint flavoring.
teaspoon peppermint One-half
/a teaspoon salt crushed peppermint candy can be
peppermint candy added to
be added
cup
cup crushed ta
22egg egg whites
whites
mixture
mixture while
while beating.
beating.
teaspoon vanilla
11teaspoon vanilla
Y2 cup chopped
Vz cap chopped nuts nuts
Lightly oil
Lightly inside of
oil inside of heavy
heavy 2-quart
2-quart saucepan'
saucepan.
Combine water
Combine water and and corn
corn syrup
syrup in in pan.
pan. Cook
Cook overover basic marshmallows
basic
moderate heat until
moderate heat until mixture boils. mixture boils. Remove
Remove from
from envelopes unflavored
22 envelopes gela tin (2
unflavored gelatin (2 tablespoons)
tablespoons)
heat. Add
heat. Add sugar
sugar and and salt.
salt. Cook
Cook over over moderate
moderate cap cold water
Y2 cup
Vz
heat, stirring
heat, stirring constantly,
constantly, untiluntil sugar
sugar is completely cups sugar
2 cups
dissolved. Cover;
dissolved. Coyer; cook cook until
until mixture
mixture comescornes to 3/a cap light corn syrup
3/4 cup sYruP
boil. Uncover
boil. Uncover immediately. immediately. Clip
Clip on
on candy
candy ther- 3/l
3;' cup water
mometer. Cook
mometer. Cook over over medium
medium heat, without stir-
heat, without teaspoons vanilla
2 teaspoons
ring, until
ring until thermometer
thermometer registersregisters 260°F (hard-bail
260'F (hard-ball r/a
i,4 cup confectioners' sugar mixed with
cup confectioners' with i,4 cap
Ya cup
stage).
stage). cornstarch
Begin beating
Begin beating egg egg whites
whites while
while syrup
syrup is is cook- gelatin and
Combine gelatin and 1/2 cup cold water in
Vz cup in large
ing-have syrup
ing-have syrup reachreach 260"F
260°F aboutabout same
same time egg egg electric-mixer bowl.
electric-mixer bowl. Let Let mixture
mixture standstand while
while
whites are
whites are beaten
beaten very very stiff.
stiff. Start
Start beating
beating egg egg preparing sugar syrup.
whites at
whites at about
about time time syrup
syrup reaches
reaches soft-bail
soft-ball stage;
stage; Lightly oil
Lightly oil 2-quart Combine sugar,
saucepan. Combine
2-quart saucepan. sugar'
3A cup water inin saucepan. Cook
itit usually
usually goes
goes fairly
fairly rapidly
rapidly after
after that
that point.
point. Beat corn
corn syrup,
syrup, andand :y. cup water saucepan. Cook
egg whites very stiff.
egg whites very stiff. over
over medium
medium heat, stirring constantly,
heat, stirring until sugar
constantly, until sugar
As soon
As soon as as syrup
syrup has has reached
reached 260°F260'F begin
begin pour- dissolves.
dissolves. Cover;
Co ver; bring
bring to
to boil.
boil. Remove
Remove cover
coyer as
as
ing it over
ing it over egg egg whites
whites with
with mixer
mixer running.
running. This
This isis soon
soon as mixture boils;
as mixture cook, without
boils; cook, stirring, to
without stirring, to
why
why stationary
stationary electricelectric mixer
mixer isis so so important
important in in 245
245"F (firm-ball stage).
oF (firm-ball Remove from
stage). Remove heat' At-
from heat. At-
divinity-making.
divinity-making. Recruit helper at
Recruit aa helper at this point ifif
this point tach
tach electric with mixer
beater; with
electric beater; beating, pour
mixer beating, pour hothot
there
there is is no
no electric
electric mixer.
mixer. Pour
Pour syrup
syrup in in slow
slow butbut syrup
syrup slowly
slowly into
into softened
softened gelatin.
gelatin. Entire
Entire process
process
steady
steady stream.stream. Add
Add vanilla
vanilla at
at sorne
some point
point during
during should
should take about 15
take about minutes. Add
15 minutes. vanilla at
Add vanilla very
at very
mixing;
mixing; beat beat until
until divinity
divinity isis quite
quite thick
thick and
and loses
loses end of
end of beating process. At
beating process. At this point marshmallow
this point marshmallow
glossy look. It will hold shape when dropped from
glossy look. Il will hold shape when dropped from mixture
mixture should
should be be very light and
very light fluffy.
and fluffy.
tip
tip of of spoon
spoon when when itit isis ready.
ready. Add Add nutsnuts veryvery Lightly oil
Lightly oil 88 xx 88 xx 2-inch pan. Sprinkle
2-inch pan. Sprinkle half half
quictty. Drop
quickly. Drop by by spoonful
spoonful ontoonto well-oiled
well-oiled cookie
cookie the confectioners'
the sugar-cornstarch mixture
confectioners' sugar-cornstarch mixture overover
tin. Work
tin. Work as as rapidly
rapidly as as possible,
possible, so so divinity
divinity doesdoes bottom; pour
bottom; pour marshmallow
marshmallow mixture mixture over over this.
this'
not cool down in
not cool down in bowl. Storebowl. Store in
in absolutely
absolutely airtight
airtight Chili
Chill overnight
overnight in refrigerator.
in refrigerator.
container
container in in cool
cool place.
place. The
The flavor
flavor of of divinity,
divinity, like
like When
When ready
ready to tocut marshmallows, sprinkle
cut marshmallows, sprinkle restrest
most
most candy,
candy, improves
improves afterafter aa dayday oror two
two ofof ripen-
ripen- of confectioners'
of mixture
sugar-cornstarch mixture over
confectioners' sugar-cornstarch over
ing.
ing. Yield
Yield 36 to 50 pieces.
36 to 50 pieces. topof
top of marshmallow.
marshmallow.Lift Lift entire outof
piece out
entire piece ofpanpan
onto
onio cutting board. Use
cutting board. verysharp
Use very scissors,dip-
sharpscissors, dip-
fruit divinity
divinity
truit ped into
ped intocold
cold water periodically,toto cut
water periodically, cutmarsh-
marsh-
Follow
Follow directions
directions for
for Basic
Basic Divinity.
Divinity.AddAdd Yz% Roll pieces in confec-
cup raisins or Y2 cup chopped candied fruit. For mallow into l-inch
mallow into I-inch pieces.
pjeces. Roll pieces in confec-
cup raisins or Vz cup chopped candied fruit. For
tioners' sugar-cornstarch
tioners' sugar-cornstarch mixture; mixture; theretherewillwillbebe
very
veiy festive
festive look, use YzVzcup
look, use cup chopped
choppedcandied
candied enough
enough left bottom ofofpan
left inin bottom panforforthis
thisstep.
step.Let Let
cherries.
cherries. marshmallows
marshmallowsdry dryon oncooling
coolingrack rackan houroror
anhour
honey divinity
honey divinity two.
two.Store
Storeininairtight
airtight container.
container. WillWillstay moistatat
staymoist
Omit
Omit corncornsyrup
syrupininBasic
BasicDivinity
Divinityrecipe;
recipe;sub-
sub- least
least33weeks.
weeks.Yield (l-inch)oror128
Yield6464(I-inch) (%-inch')
128(I/z-inch)
stitute 1/2vzcup honey.
cup honey. marshmallows.
marshmallows.
stitute
map/e divinity
maple divinity chocolate
chocolatemarshma//ows
marshmaUows
Add
AddI/z%cup
cuppure
purema pIe syrup
maple syruptotowater
waterand
andcorn
corn Follow Basic
Follow Marshmallowsrecipe;
BasicMarshmallows add2 2
recipe;add
syrup ininBasic
syrup BasicDivinity
Divinityrecipe.
reciPe. squares unsweetened
squares unsweetened chocolate,
chocolate, melted
melted and
and
cooled,
cooled,totomarshmallow
marshmallowduring
duringbeating step.
beatingstep.
orange divinity
orange divinity
Add
Add22oror33teaspoons
teaspoonsgrated
gratedorange
orangerind
rindtoto fruit-and-nut
fruit-and- nutmarshmallo ws s
marshmallow
basic recipe.
basic recipe. For very special orange divinityalso
For very special orange divinity also Add1 Icup
Add cupcandied fruit,chopped
candiedfruit, nuts,dates,
choppednuts, dates,

155
155
 CAN I)Y
CANDY
figs,ororraisins
figs, raisinsafter
aftermarshmallow
marshmallowisisbeaten
beatenand
and
beforeititisisspread
before spreadtotocool.
cool.
marshmallows
fruitymarshmallows
jrullY
Substitute fruit
Substitute juicefor
fruitjuice forwater
waterwhen
whensoftening
softenine
gelatin.
gelatin.
Importantnote:
Important note: Do
Donot
notuse freshpineapple
usefresh juice;
pineapple juice;
willprevent
ititwill prevent marshmallows
marshmallows fromfromlelling.
jelling. Canned
Canned
pineapple juicecan
pineapple juice canbebeused, orcook
used, or cookfresh juice
fieshjuice
before using.
before using.
minty marshmallows
m;nty marshmallows
Omit vanilla;
Omit vanilla; substitute
substitute few
fewdrops oilof
drops oil ofpepper-
pepper_
mint or
mint or 1I teaspoon peppermint extract.
teaspoon peppermint extract.
t oas ted- c oc onu tmarshmallows
toasted-coconut mars hmallow s
Instead of
Instead of using
using confectioners
confectioners,' sugar
sugar and
andcorn-
corn_
starch to
starch to coat
coat marshmallows
marshmallows,, sprinkle
sprinkle pan with 1I
pan with
cup lightly toasted
cup lightly toasted coconut. After marshmallow
coconut. After marshmallow
mixture has
mixture cooled, sprinkle
has cooled, sprinkle top with 1I cup
top with lightly
cup Iightly
toasted coconut.
toasted After marshmallows
coconut. After marshmallows are are eut
cut to
to wrapped
wrapped caramels
desired size,
desired roll each
size, roll piece in
each piece in COconut
coconut that
that has
has
caramels
off.
fallen off.
. fallen butterscotch
butterscotch caramels
caramels
Suhstitute 1I cup
Substitute cup light
light brown
brownsugar and 1I cup
sugar and cup
granulated
granulated sugar
sugar for
for 22cups
cupssugar
sugar in
in basic
basic recipe.
recipe.
basic vanilla caramels caramel-nul-judge
caramel-nut-fudge rollroll
Caramels are rich, chewy,
are rich, chewy, and and delicious.
delicious. Many
Many Prepare 1I recipe
Prepare recipe Traditional
Traditional Chocolate
Chocolate Fudge
Fudge
candy-makers have
candy-makers have been been discouraged
discouraged from from (see
(see Index); shape
Index); shape into long roll about
into long roll about 1I toto 11h
lvz
making them
making them by by the
the long
long and and tedious
tedious process
process inch es in
inches in diameter. pour caramel
diameter. Pour caramel intointo shallow
shallow
described in
described in old
old cookbooks.
cookbooks. Modern Modern candy-candv- pan.
pan. When
When cool
cool enough
enough to
to handle,
handle, turn
turn out
out of
of pan
pan
makers shortcut. They add
makers use aa simple shortcut. add the butter
butter onto
onto cutting
cutting board.
board. Cut
Cut strip
strip large
large enough
enough to to wrap
wrap
and cream
and after the
cream after the syrup
syrup has has reached
reached the the firm-
firm- around
around fudge.
fudge. Roll
Roll caramel
caramel in in coarsely
coarsely chopped
chopped
ball stage. Making caramels in stages in this man-
bail stage. nuts
nuts oror chocolate
chocolate sprinkles.
sprinkles. Cut
Cut into
into slices
slices when
when
ner
ner cuts
cuts the
the cooking down down to to aa reasonable
reasonable time completely cool.
cool.
and also makes
makes a better-tasting
better-tasting candy. caramel-nul
caramel-nut roll
roll
cups sugar
22cups
Use
Use eit her vanilla
either vanilla or
or chocolate
chocolate caramel.
caramel. Allow
Allow
I1 cup
cup corn syrup to cool slightly.
22 cups heavy
heavy cream,
cream, lukewarm
lukewarm slightly. Shape into long roll about
Shape into long roll about 11;2
lVz to
to 22
inches
inghes in
in diameter;
diameter; roll in coarsely chopped nuts.
roll in coarsely chopped nuts.
Yz cup butter
Y2 cup butter When completely
completely cool,
cool, eut
cut into
into slices.
I1 teaspoon
teaspoon vanilla slices.
Lightly
Lightly oil inside
inside ofof 3-quart
3-quart saucepan. Combine Combine chocolate
chocolate caramels
caramels
sugar
sugar andand corn syrup in pan; cook over low heat,
corn syrup Add 2
Add 2 (2-ounce)
(2-ounce) squares
squares bitter
bitter chocolate
chocolate ta
to
stirring
stirring constantly,
constantly, until until sugar is is completely dis- sugar and corn syrup.
sugar and corn syrup.
solved
solved andand mixture cornes to
mixture comes to boil.
bail. Clip on candy
thermometer;
co/fee caramels
colfee caramels
thermometer; cook, cook, stirring
stirring occasionally,
occasionally, until until
thermometer
thermometer registers
registers 250"F250°F (firm-ball
(firm-ball stage).
stage). Add I1 teaspoon
Add teaspoon instant
instant coffee
coffee crystals
crystals to
to sugar
sugar
and corn
and corn syrup.
syrup.
Add
Add warm cream very
warm cream very slowly
slowly so so mixture
mixture never
never
stops
stops boiling.
boiling. Cook Cook until until temperature
temperature again again nul caramels
nut caramels
reaches 250'F.
reaches 250°F. Add butter, bit
Add butter, bit by
by bit,
bit, so mixture
50 mixiure Add I1 cup
Add cup chopped
chopped nuts
nuts to
to syrup
syrup with
with the
the
never stops boiling.
never stops Stir aa little
boiling. Stir !ittle toto blend;
blend; let
let mix_
mix- butter .
butter.
ture cook to
ture cook to 250'F
250°F again.
again. Remove
Remove from from heat;
heat; add
add
vanilla. Pour in
vanilla. Pour in steady stream into
steady stream into lightly
lightly oiled
oiled
99 xX 99 xx 2-inch
2-inch pan.
pan. DoDo notnot scrape
scrape pan.pan. Mark
Mark in in
l-inch
l-inchsquares,
squares, butbutdodo not
not cut
eut all
all the
the way
way through.
through. brandy balls
brandy balls
After
After caramel
caramel has has cooled completely, itit can-be
cooled completely, can be I1cup
cup semisweel
semisweet chocolate
chocolate chips,
chips, I1 (6-ounce)
(6-ounce)
turned
turnedout outonto
ontocutting
cuttingboard
board and and cuteut into
into marked
marked package
package
squares. Wrap
squares. Wrap individual
individual piecespieces immediately
immediately in in I1S-ounce
S-ouncecan
can eyaporated
evaporated milk
milk
plastic
plasticwrapwrapor waxed paper;
orwaxed paper; store
store in in airtight
airtight con-
con- 2Yz caps
2Vz cups cookie
cookiecrumbs
crumbs
tainer. Yield8l
tainer.Yield 81 (l-inch)
(I-inch)pieces.
pieces. cup confectioners'
1/2 cup
Yz confectioners' sugar,
sugar, sifted
sifted
156
156
 CANI}Y
L:ANDY

rind
rind well. again with
Coyer again
weIl. Cover cold water-do
with cold water-do notnot
add salt-and to boil. Cook gently
add salt-and bring to boil. Cook gently 15
bring 15 min-
min-
utes. Drain;
utes. repeat step
Drain; repeat Drain well.
again. Drain
step again' weil. Add
Add % V2
cup water
cup water and 2V2 cups
and 2Vz sugar; heat
cups sugar; slowly, stirring
heat slowly, stirring
to dissolve sugar. Bring to boil; cook slowly until
to dissolve sugar. Bring to boil; cook slowly until
all syrup is
aIl syrup is absorbed and rind
absorbed and rind looks clear. This
looks clear. This
may take
may as long as an hour, but it really needs no
take as long as an hour, but it really needs no
attention while
attention slowly cooking.
while slowlY cooking.
Spread large baking tin
Spread large baking tin with
with sugar When rind
sugar When rind isis
done, roll
done, roll few strips at
few strips time in
at aa time in sugar.
sugar.
turn off Place pan of
pan
Heat oyen to
Heat oven 250°F; turn
to 250oF; off heat.
heat. Place of
sugared rind in oyen; leave overnight to dry. Will
sugared rind in oven; leave overnight to dry. Will
keep stored in
indefinitely stored
keep indefinitely in airtight container in
airtight container in
place. Yield about
cool place. Yield
cool I
about 1 Pound.
pound.
Note: recipe can
This recipe
Note: This can be be doubled.
doub/ed.
brandy balls
brandy baUs
1 cup
1 chopped pecans
coarsely chopped
cup coarsely pecans chocolate candied rind
chocolate candied rind
Vt cup brandy
V3 cup brandy To
To dip
dip candied rind in
candied rind chocolate, roll
in chocolate, roU finished
finished
candied rind in confectioners' instead of
rind in confectioners' instead granq-
chocolate chips
Combine chocolate milk in
and milk
chips and in 2-quart
2-quart candied of granu-
saucepan. Cook over over low stirring constantly,
low heat, stirring constantly, lated sugar; omit
lated sugar; drying. Cool
oyen drying.
omit oven strips to
Cool strips to luke-
luke-
just
just until chocolate is
until chocolate is melted and mixture
melted and mixture well weIl warm; dip in 88'F melted chocolate coating.
warm; dip in 88°F meIted chocolate coating.
blended. Remove
Remove from heat.

chocolate
remaining ingredients; add to
Combine remaining
Combine
mixing well.
mixture, mixing
chocolate mixture,
to melted-
Cool about
weil. Cool
melted-
about Vz V2
chocolate cherry
chocolate cordials
cherry cordials
hour. Shape mixture into about l1 inch
into small balls about inch (l2-ounce) package
11 (I2-ounce) package chocolate chips' melted
chocolate chips, melted
in diameter. Finished balls can be rolled in
be rolled in confec-
confec- 33 tablespoons kirsch
tablespoons kirsch
tioners' sugar,
tioners' candy sprinkles,
cocoa, candy
sugar, cocoa, ground
sprinkles, ground 11/z tablespoons grenadine
V2 tablespoons syrup
grenadine syrup
or flaked
nuts, or
nuts, flaked coconut. For very pretty.
coconut. For very pretty tray of
tray of 24 candied cherries
24 candied cherries
brandy balls, use variety of coatings. Let finished
use variety of coatings. Let finished Spoon amount chocolate
small amount
Spoon small into each
chocolate into each of of 24
24
air-dry an hour or
an hour or two;
two; store
store inin air-
air- paper or foil candy cases; coat sides
paper or foi! candy cases; coat sides and bottomsand bottoms
brandy balIs
brandy balls air-dry
tight container in refrigerator. Bring to room
Bring to room tem-
tem- well. Chill
weil. not more
Chill not minutes to
than 55 minutes
more than to set
set choco-
choco-
serving. Yield 48
perature before serving.
perature l-inch balls.
48 l-inch balls. late.
late.
kirsch and
Combine kirsch
Combine and grenadine chill weil.
syrup; chilI
grenadine syrup; well.
raisin-rum balls
raisin-rom Place cherry in each case. Drizzle enough
Place cherry in each case. Drizzle enough kirsch kirsch
Soak V2
Soak cup seedless
7z cup in V3% cup
raisins in
seedless raisins rum;
cup rum; mixture over
mixture over each cherry to
each cherry to coyer halfway. Spoon
cover halfway. Spoon
well. Use
drain weIl.
drain rum in
Use rum place of
in place in recipe
of brandy in recipe as
as melted chocolate
melted chocolate overover each cherry to
each cherry fill case.
to fill case.
Form balls
directed. Form
directed. with several
balls with several raisins in center.
raisins in center. Chill 5 minutes or until chocolate is set. Place in
Chili 5 minutes or until chocolate is set. Place in
For mix raisins
shortcut, mix
For shortcut, into other
raisins into ingredients.
other ingredients. airtight container; let stand at least
airtight container; let stand at least 24 hours 24 hours
using.
before using.
before
candied grapefruit or
grapefruit or Peel casings
Peel from candy.
casings from Eat carefully;
candy. Eat carefully; syrup
syrup
will drip. Yield24.
rind
orange rind
orange will drip. Yield 24.

Rind from
Rind
Water
Water
grapefruits or
from 33 grapefruits oranges
or 66 oranges
divinity
chocolate divinity
chocolate
Salt
Salt V2/z cup water
cup water
V2/z cup water
cup water V2 light corn
cnp light
Vzcup syrup
corn syrup
2/z cups
2V2 cups sugar
sugar l1 cup firmly packed
cup firmly light brown
packed light brown sugar
sugar
Granulated sugar
Granulated sugar 1 cup granulated
1 cup granulated sugar sugar
fingers, pull
Using fingers,
Using pull out
out ail
all membrane
membrane and and sorne
some (l-ounce) squares
22(l-ounce) squ$es unsweetened chocolate
unsweetened chocolate
ofof soft
soft white
white inner rind from
inner rind fruit; leave
from fruit; leave sorne,
some, Ve teaspoon nutmeg
l/S teaspoon nutmeg
however. This
however. matter of
This isisaamatter of experience
experience and judge-
and judge- 22egg whites
egg whites
ment, and
ment, it impossible to tell exactly
and it is impossible to tell exactly how much
is how much l1 teaspoon vanilla
teaspoon vanilla
inner rind
white inner
white rind toto leave. Cut rind
leave. Cut into even
rind into strips
even strips ctpsemisweet-èhocolate
V2Yzcup semisweet-chocolate bits bits
about l/S
about r/einch
inch wide. About 66orot 77cups
wide. About of rind
cups of rind Lightly oil inside of heavy
Lightly oil inside of heavy 2-quart 2-quartsaucepan.
saucepan.
strips are
strips Place in large
needed. Place in large saucepan; add
are needed. saucepan; add Combine water and corn syrup in pan.
Combine water and corn syrup in pan. Cook over Cook over
enough
enough co cold water to
Id water tocoyer well.Measure
cover weil. wateras
Measure water as moderate heat
moderate until mixture
heatuntil boils. Remove
mixture boils. from
Removefrom
itit isisadded.
added. Add Add22 tablespoons
tablespoons salt quart of
perquart
saltper of heat. Addsugars,
heat.Add chocolate,and
sugars,chocolate, nutmeg.Cook
and nutmeg. Cook
Bring to
water. Bring
water. boil;boil
toboil; gently20
boil gently Drain
minutes. Drain
20minutes. over moderate heat, stirring constantly,
over moderate heat, stirring constantly, until until
157
157
CANDY
CANDY

sugars are
sugars are completely
completely dissolved
dissolved andandchocolate
chocolate isis chocolate
c hoc olaterum-raisinfondant
rum- raisin fondant
melted. Wipe down
melted. Wipe down sugar
sugar crystals
crystals above
above liquid
liquid Omit vanilla;
Omit add1Iteaspoon
vanilla;add teaspoon rum
rumflavoring
flavoringand
and
line, using
line, using clean pastry brush
clean pastry dipped inin cold
brush dipped cold YiVzcup
cupchopped
chopped raisins.
raisins.
water. Cook
water. without stirring
Cook without until mixture
stirring untiJ mixture boils.
boils.
Wipe down
Wipe down sugar
sugar crystals. Clip on
crystals. Clip on candy
candy ther-
ther-
mocha fondant
mochafondant
mometer. Cook
mometer. Cook over
over moderate
moderate heat heat toto 260°F
260.F
Omit
Omitvanilla; add1Iteaspoon
vanilla;add teaspoon instant
instantcoffee
coffeecon-
con-
(hard-ball stage).
(hard-bail stage). centrate to
centrate to water.
water.
Begin beating
Begin beating egg egg whites
whites before
before syrupsyrup isis
finished cooking,
finished cooking, soso egg will be
whites will
egg whites be beaten stiff
beaten stiff foolproof chocolate
foolproof chocolate fudge
fudge
and syrup
and will have
syrup will have reached 260'F about
reached 260°F about same
same This recipe
This will work
recipe will work no no malter
matter what
what thethe
time. Start
time. Start when soft-ball stage
when soft-bail stage isis reached.
reached. BeatBeat weather.
weather.
egg whites
egg stiff. Keep
very stiff.
whites very Keep mixer going or
mixer going or enlist
enlist 17r cups
F/3 cups sugar
sugar
aid of another
aid of person. Pour
another person. PoUr chocolate
chocolate syrup syrup inin 2/tcup
2/3 ctp evaporated
evaporated milkmilk
steady stream.over
steady stream over egg whites. Add
egg whites. Add vaniIla
vanilla while
while 16-ounce
16-ounce package
packagesemisweet
semisweet chocolate
chocolate bits
bits
beating. When
beating. When mixture quite thick
mixture isis quite thick andand has
has lost
lost 11/z
Yz cups
cups miniature
miniature marshmallows
marshmallows
glossy look,
glossy stir inin chocolate
look, stir bits. Working
chocolate bits. Working Dash
Dash of of salt
salt
rgpidly, drop
rJlpidly, drop byby spoonfuls
spoonfuls ontoonto well-greased
well-greased Dash of
Dash of nutmeg
nutmeg
cookie sheet.
cookie sheet. Store
Store inin absolutely airtight container
absOlutely airtight container tablespoons butter
44 tablespoons butter or
or margarine
margarine
in cool
in place. Leave
cool place. Leave forfor day or two
day or two so flavor can
so flavor can Lightly
Lightly oil
oil inside
inside ofof 1l%-
Y2- to
to 2-quart
2-quart saucepan.
saucepan.
ripen. Yield
ripen. Yield 50 pieces.
50 pieces. Combine
Combine sugar sugar and
and milk
milk inin saucepan;
saucepan; cook
cook over
over
medium heat,
medium heat, stirring
stirring constantly,
constantly, until
until sugar
sugar isis
completely
completely dissolved
dissolved andand mixture
mixture cornes
comes toto boil.
boil.
chocolate fondant Boil, sitrring constantly,
Boil, sitrring constantly, 55 minutes.
minutes. Remove
Remove from
from
3 cups sugar heat; add
heat; add chocolate
chocolate bits,
bits, marshmallows,
marshmallows, salt,salt, nut-
nut-
111zz water
Yz cups water meg, and
meg, and butter.
butter. Stir
Stir until
until chocolate and marsh-
chocolate and marsh-
1I tablespoon light corn syrup
tablespoon Iight mallows
mallows are are melled.
melted. Beat
Beat until
until thick
thick and
and not
not
(l-ounce) squares unsweetened chocolate
2 (l-ounce) chocolate glossy.
glossy. Spread
Spread in oiled 88 xx 88 xx 2-inch
in oiled 2-inch pan.
pan. When
When
vanilla
1 teaspoon vanilla cool, eut
cool, cut into
into squares.
squares.
Lightly oil inside of 3-quart saucepan.
saucepan. Combine Can
Can be be cooled
cooled in in refrigerator
refrigerator andand shou!d
should be be
water, corn
sugar, water,
sugar, corn syrup,
syrup, and
and chocolate in in pan. stored
stored inin refrigerator in in very
very hot
hot weather.
weather. Bring
Bring toto
Stirring constantly, cook over low heat until sugar room temperature
room temperature beforebefore serving. Yield 1l%
serving. Yield V4
and chocolate are
and completely melted. After
are completely After mix- pounds,
pounds,
ture is thoroughly blended, wipe down sugar crys-
foolproof
foolproof chocolate-coconut
choc olate-coconut fudge
fudge
tals above liquid
tais above Iiquid line; useuse c1ean
clean pastry brush dip- After fudge
fudge has
has been
been cut
cut into
into squares,
squares, roll
roll each
each
ped in cold
ped water. Let mixture come
cold water. come toto boil;
boil; do square
square in shredded
shredded coconut.
coconut.
not cover.
coyer. When mixture boils, wipe down down sugar
again. Clip on
crystals again. on candy
candy thermometer.
thermometer. Boil foolproof
fo olp r o of chocolate-fruit
c h o c ola t e-fru lt fudge
fu d g e
without 238°F (soft-ball
without stirring to 238'F (soft-bail stage). Remove Mix 1I cup
cup raisins, chopped
chopped candied
candied fruit,
fruit, dates,
dates,
from
from heat. Pour in slow but steady steady stream onto figs, or any
figs, any kind
kind of
of dried
dried fruit
fruit into
into fudge
fudge before
before
either marble slab or wet large cookie cookie sheet
sheet that spreading mixture into
spreading mixture into pan.
has been placed
has been placed on cooling rack. rack. Placing baking
baking
rack will allow mixture to cool
sheet on rack cool evenly, foolproof
foolpr o of cchocolate-marshmallow fudge
hoc olst e-mars hmallow fud ge
since air can circulate
circulate around it; will also protect
protect Spread I1 cup
Spread miniature marshmallows
cup miniature marshmallows onon bot-
bot-
of well-oiled
tom of well-oiled pan
pan before
before spreading
spreading fudge
fudge mix-
under it
surface under
surface it from
from burning.
burning. CoolCool toto ll0oF
110°F tom mix-
(lukewarm). ture in pan.
ture
(Iukewarm). Add Add vanilla.
vaniIla. Begin working
working fondant
with
with heavy
heavy spatula. When fondant thickens;
spatula. When thickens; oil foolproof
fo chocolate-nutfudge
olp r o of choc olate- nut fudg e
hands; knead gently until
hands; knead until it forms
forms a baIl. place
a ball. Place Mix I1 cup
Mix cup nuts
nuts into
into fudge
fudge mixture
mixture before
before
fondant bail in
fondant ball in airtight
airtight container;
container; let mellow
mellow over-
over- spreading.
spreading.
night
night before using. Yield
before using. v.. pounds.
Yield I1% pounds.
e-br an dy ffondant
chocolate-brandy
c ho c o lat o ndan t marshmallow crispies
Omit
Omit venilla; add I1teaspoon
\'anilla; add teaspoon brandy
brandy extract.
extracl. V4 cap
Vt cup butter
butter oror margarine
margarine
4 cups tightly
4cups tightly packed
packed marshmallows
marshmallows
chocolate-cream
c ho c o on d an t
ht e- c ream ffondant
6 cups crisp rice cereal
Follow
Follow above recipe; add
above recipe; add 22 tablespoons
tablespoons 6 cups crisp rice cereal
Melt butter in
Meil butter in 3-quart
3-quart saucepan.
saucepan. AddAdd marsh-
marsh-
margarine as
margarine as fondeint
fondant isis worked.
worked.
mallows; cook over
mallows; cook over low
low heat,
heat, stirring
stirring constantly.
constantly.
chocolate-rumfondant
chocolate-rumfondant When marshmallows
When marshmallows are are completely
completely melted,
melted, add
add
Omit
Omit vanilla; add I1teaspoon
vanilla; add teaspoon rum
rum extract.
extract. rice cereal;
rice cereal; stir
stir just
just until
until all
ail blended.
blended. Immediately
Immediately
158
15E
 CANDY
CANDY

press
press mixture into well-oiled, shallow pan
mixture into pan about place on board
place on board sprinkled lightly with
sprinkled lightly with sugar. Knead
Knead
12 x 99 inches.
12 inches. When
When cool, eut into l-inch
cool, cut I-inch squares.
squares. until u ntil firm enough
until creamy. Let stand until enough to shape
shape
Yield 96 (l-inch)
Yield 96 (l-inch) squares.
squares. into 1-inch
I-inch balls. Vz pound.
balls. Roll in sugar. Yield %
chocolate-chip
choc marshmallow
olate-chip mars crispies
hmallow crisp ies
Add
Add 1 cupI chips to
chocolate chips
semisweet chocolate
cup semisweet to rice nut and raisin squares
cereal. l1 cup flour
teaspoon baking
Y4 teaspoon
% baking soda
nutty marshmallow
nutty marshmallow crispies
crispies
Add I1 cup chopped
chopped walnuts
walnuts to
lo rice cereal. /r teaspoon salt
Y4 teaspoon
teaspoon ground ginger
VI teaspoon
7z
I1 cup seeded raisins
Clip seeded raisins
mocha divinity
mocha divinity 1 chopped nuts
1 cup chopped
cap shortening
V4 cup
Vn
VI cup
Vz slrong black coffee or Vz
strong cup water and 22
V2 Clip
V4 cup firmly packed brown
Va brown sugar
teaspoons instant coffee
2 eggs
Vz cup
Vz lighl corn
cup light corn syrup
1 cup firmly Iight brown
brown sugar 7n teaspoon vanilla
V4 teaspoon vanilla extract
I packed light
Vz cup
Yl molasses
cttp molasses
1I cup granulated sugar
Y4 teaspoon salt Preheat oyen 350'F.
oven to 350°F.
%
9-inch-square pan.
Grease shallow 9-inch-square
22 (l-ounce) squares
squares unsweetened chocolate
ginger together. Stir in
Sift flour, soda, salt, and ginger
22 egg
egg whites
whites
1I teaspoon vanilla raisins and nuts.
Cream shortening and sugar. Beat in eggs one at
Vz cup chopped nuts
Vl
time. Add vanilla and
aa time. molasses. Add
and molasses. flour-and-
Add flour-a nd-
Lightly oil
Lightly oil inside
inside of of heavy
heavy 2-quart
2-quart saucepan.
saucepan.
nut mixture; blend weil. prepared pan;
well. Pour into prepared
Combine coffee and and corn syrup in pan. Cook over
from bake about 30 minutes.
moderate heat until mixture boils.
heat until boils. Remove
Remove from
heat. Add Cook over into squares;
Mark into
Mark let cool
squares; let in pan
cool in pan before
before re-
heat. Add sugars, salt, salt, and chocolate. Cook
moderate heat, stirring constantly, until sugars are moving. Yield 25.
moderate
completely
completely dissolved
dissolved and and chocolate
chocolate is is melted.
Wipe down
Wipe down sugarsugar crystals
crystals above liquid line;
above liquid line; use peanut-butter chews
clean
clean pastry
pastry brush
brush dipped
dipped in in cold water. Cook
cold water. 1I cup peanut butter
without
without stirring until mixture
stirring until mixture boils. Wipe down
boils. Wipe light corn
11 cup lighl syrup
corn syrup
sugar
sugar crystals again.
again. Clip
Clip on
on candy
candy thermometer. 11 cup
cup nonfat dry milk (not (not instant) or 2 cups
cups
Cook
Cook over
over moderate heat, heat, without stirring, until
stirring, until inslant
instant non fat dry
nonfat milk
dry milk
mixture reaches 260°F
reaches 260"F (hard-ball
(hard-bail stage). 1 clip confectioners' sugar
cup confectioners' sugar
Begin beating egg
Begin egg whites
whites before
before syrupsyrup isis quite Mix ail
Mix all ingredients together. Press
ingredients together. %-inch
Press Vz thick
-inch thick
finished
finished so so eggegg whites will be
whites will be beaten
beaten stiffstiff and
and pan. Cut
in pan.
in Cut into pieces. Chill before
pieces. Chili before serving. Yield
serving. Yield
syrup
syrup will
will reach
reach 260°F
260oF about same same time. 24
24 pieces.
When
When syrup syrup reaches 260"F, pour
reaches 260°F, pour over over egg
egg
whites in in steady
steady stream
stream with beater still running. If
still running. If penuche
attempting
attempting this this without
without electric
electric mixer,
mixer, try to have
try to have
someone
someone help help atat this
this stage; it isis almost impossible
stage; it impossible 22 cups firmly packed
cups firmly light brown
packed light brown sugar
sugar
to Add vanilla
vanilla while 3/l
4 cup milk
cup milk
to beat andand pour
pour atat same
same time.
time. Add while 3/

mixing; beat
mixing; beat until quite thick
mixture isis quite
until mixture thick andand nono 1I tablespoon light corn
tablespoon light syrup
corn syrup
longer glossy.
glossy. Stir
Stir in
in nuts.
nuts. Drop
Drop by by spoonfuls
spoonfuls onto onto Dash
Dash of salt
of salt
well-oiled
well-oiled cookie
cookie sheet.
sheet. Store
Store inin absolutely airtight
absolutely airtight 22 tablespoons butter
tablespoons butter
container
container in in cool
cool place. Let stand
place. Let stand day day or or two
two so
so 11 teaspoon vanilla
teaspoon vanilIa
flavor
flavor can
can ripen
ripen fully.
fully. Yield
Yield 50
50 pieces.
pieces. 11 cup
cup broken
broken nut nut meats
meats
Lightly oil
Lightly oil inside of 2-quart
inside of 2-quart saucepan.
saucepan. Combine Combine
milk, corn
sugar, milk,
sugar, corn syrup,
syrup, and salt in
and salt in pan.
pan. Cook
Cook
nutballs
nut balls over
over medium
medium heat, stirring constantly,
heat, stirring constantly, until until sugar
sugar
Y4
Vn cup
cup corn
corn syrup
syrup isis completely
completely dissolved
dissolved and mixture cornes
and mixture comes to to boil.
boil.
1l tablespoon
tablespoon vanilla
vanilla Wash
Wash downdown sugar
sugar crystals
crystals above liquid line,
above liquid line, using
using
Vr tablespoon
I/S tablespoon salt
salt pastry brush
clean pastry
clean brush dipped
dipped in in cold water. Clip
cold water. Clip on
on
'Il
Yzcupcup powdered
powdered milk
milk candy thermometer;
candy thermometer; cook cook mixture
mixture to to soft-bail
soft-ball
V4
Ya cup
ctl.p chopped
chopped nuts
nuts stage (238°F).
stage If
(238'F). If syrup looks curdled,
syrup looks curdled, do do nol
not
Put syrup,
Put syrup, vanilla,
vanilla, and
and salt into bowl;
salt into bowl; mix
mix worry; itit will
worry; will become creamy as
become creamy as itit isis beaten.
beaten. Re-
Re-
together.
together. Add Add powdered
powdered milk
milk and
and chopped
chopped nuts.
nuts. move from
move from heat immediately. Add
heat immediately. Add butter;
butter; do not
do not
Stir
Stir with
with knife
knife until
until weil
well blended.
blended. Pat into bail;
Pat into ball; sfir. Cool
stir. Cool to to 1ll0oF
IOoF or or until pan feels
until pan warm to
feels warm to
159
159
CANDY

touch.
touch. Add vanilla; beat
beat vigorously until mixture sausage shape
sausage about %
shape about 3;4 inches in diameter.
inches in diameter. Cut
becomes thick
thick and loses glossy look.
and loses look. Add
Add nuts; with oiled scissors into pieces
oiled scissors about 1I inch
pieces about inch long,
spread in well-oiled 8 x x
8 x 88 x 2-inch pan to cool. giving mixture half turn after each cut
eut to form in-
squares when cool. Yield 1I pound.
Cut into squares to shape. Wrap
cushion shape.
to cushion each piece
Wrap each piece separately.
Store in
Store cool, not
in cool, refrigerated, place.
not refrigerated, place. Yield
Yield 1I
peppermint cushions pound.
2 cups sugar
3/n
3.1.1 cup water rum balls
tablespoons light corn syrup
2 tablespoons I1 cup cookie crumbs, chocolate or vanilla
tablespoons butter
2 tablespoons butter or margarine 1I cup confectioners'
confectioners' sugar
Few drops oil of peppermint
drops oit peppermint or 2 teaspoons l/z
1 V2 cups finely chopped
chopped walnuts
peppermint
peppermint extract tablespoons light
2 tablespoons Iight corn syrup
Lightly
Lightly oil inside of 2-quart
2-quart saucepan. Combine tablespoons rum
4 tablespoons
water, and corn syrup in pan.
sugar, water, Cook over
pan. Cook tablespoon cocoa
2 tablespoon
medium heat, stirring constantly, until sugar dis- Combine cookie crumbs, sugar,sugar, 1I cup walnuts,
solves completely and mixture comes
solves completely cornes to boil. Wipe corn syrup, rum, rum, and cocoa; mix well.weil. Form into
down sugar crystals above liquid line, using clean l-inch balls. Roll
l-inch balls. bail in
each ball
Roll each in reserved walnuts.
pastry brush dipped in cold water. Clip on candy Air-dry about I1 hour. StoreStore in airtight
airtight container in
thermometer. Boil
thermometer. Boil without stirring until
without stirring until ther- place. Will
cool place.
cool Will keep weeks. Yield
several weeks.
keep several Yield 36
mometer
mometer registers
registers 245 OF (firm-ball
245"F stage). Add
(firm-ball stage). l-inch
I-inch balls.
butter little
butter Httle at a time so mixture does not stopstop boil-
ing. It
It may
may be necessary butter into
necessary to stir to blend butter variations
variations
syrup. Cook until
Syrup. Cook until thermometer registers 290'F
thermometer registers 290°F Garnish
Garnish each finished ball
each finished with V2
ball with Vz candied
candied
(hard-crack
(hard-crack stage). Remove from
stage). Remove from heat
heat immedi-
immedi- cherry or V2
cherry walnut pressed into top.
% walnut
ately. Pour at once onto well-oiled jelly-roll
ately. jelly-roll pan. Reduce nuts
Reduce to I1 cup.
nuts to cup. Roll
Roll finished
finished balls
balls in
Add flavoring; blend with heavy spatula. As soon sugar or shredded coconut.
coconut.
as mixture is cool enough to handle,
as handle, oil fingers.
Pull mixture into long rope; keep keep pulling
pulling and re- saltwater taffy
mixture is
forming until mixture is opaque.
opaque. Pull into long
cups sugar
2 cups
rum balls
rum
I1 cup light
light corn syrup
I cup water
1
1/z
1 V2 teaspoons salt
glycerine (can be purchased
2 teaspoons glycerine purchased at
drugstore)
tablespoons butter
2 tablespoons butter or margarine
vanilla or
2 teaspoons vanilla flavoring of your
or flavoring your choice
inside of
Lightly oil inside of 2-quart
2-quart saucepan. Combine
sugar, corn
sugar, syrup, water,
corn syrup, water, salt, and glycerine
salt, and glycerine in
pan. Cook over over low heat, stirring constantly, until
stirring constantly,
sugar is completely dissolved
sugar dissolved and mixture comes cornes
to
to boil.
boil. Wipe
Wipe downdown sugar crystals above liquid
sugar crystals
line,
line, using clean pastry
using clean pastry brush dipped in
brush dipped in cold
water. Clip on candy thermometer.
thermometer. Cook withoutwithout
stirring until thermometer 260°F (hard-
registers 260"F
thermometer registers
bail stage). Remove from heat. Add butter. Pour
ball
hot syrup onto oiled jelly-roll
hot jelly-roll tin. Put tin on cool-
ing rack before pouring hot syrup from pan. This
protects surface underneath from being damaged
by
by extreme heat heat and
and also allows syrup to
also allows to cool
faster. Let taffy cool. Add Add vanilla. Begin
Begin working
taffy with heavy spatulaspatula by pushing
pushing outer edgesedges
center of taffy. When
into center Wh en taffy is cool enough
enough to
handle, oil fingers
handle, weil; start working by
fingers well; by hand.
Gather taffy
tarfy into bail; stretch into rope. Pull taffy
into ball;
until light in
until light in color
color and Work by
texture. Work
and texture. by first
pulling it into long rope,
itinto rope, then doubling and and re-
doubling taffy,
doubling taffy, then pulling it
then pulling it into
into long
long rope
 CANDY
CANDY

can do
again. Two people
again. Two people can
enough, form
pulled enough,
pulled form into
do this
into long
long rope
together. When
th.is together.
about %
rope about
When
% inch
inch
truffles
truffles
Cut into
thick. Cut
thick. into l-inch
I-inch pieces,
pieces, using
using well-oiled
well-oiled 33 (1-ounce)
(l-ounce) squares unsweetened chocolate
squares unsweetened chocolate
scissors. Wrap
scissors. Wrap each
each piece
piece separately. Store in
separately. Store in cool
cool l/r cups sifted
11/4 cups confectioners' sugar
sifted confectioners' sugar
place. Yield
place. Yield about
about I1%Y4 pounds.
pounds. Yt cup butter
1/3 cup butter
egg yolks
33 egg yolks
traditional chocolate
traditional chocolate fudge
fudge I1 teaspoon
teaspoon vanilla
vanilla or tablespoons cognac
or 22 tablespoons cognac
Melted cocoa, ground
chocolate, cocoa,
Melted chocolate, nuts, chocolale
ground nuts, chocolate
22 (l-ounce)
(l-ounce) squares
squares unsweetend
unsweetend chocolate
chocolate jimmies,
jimmies, or or coconut
coconut
2 cups sugar
2 cups sugar Melt
Melt 33 chocolate over hot,
squares over
chocolate squares hot, not
not boiling,
boiling,
I1cup
cup milk
milk
water.
water.
I1 tablespoon
tablespoon light
light corn
corn syruP
syrup
Meanwhile combine
Meanwhile butter in
sugar and butter
combine sugar in mixing
nlixing
Dash of of salt
salt
Dash bowl; cream together. Add
bowl; cream together. Add egg yolks oneegg yolks one atat aa
22 tablespoons
tablespoons butter
butter oror margarine
margarine
blend well
time; blend
time; weil after addition. Stir
each addition.
after each Stir in
in 33
I1 teaspoon
teaspoon vanilla
vanilla
melted chocolate
melted squares and flavoring. Chill
chocolate squares Chili mix-
mix-
Dash of
Dash nutmeg (optional)
of nutmeg (optional) Break off
ture until firmfirm enough to to handle easily. off
inside of lVz-
oil inside
Lightly oil 11/2- to 2-quart saucepan.
saucepan.
small pieces; form into into Vz-inch Roll in
balls. Roll
1/2-inch balls. in a fa-
fa-
Combine chocolate, sugar, milk, corn syrup, and
Combine coating. (It
vorite coating. (It is very nice to to use several dif-dif-
salt in
salt in saucepan. Cook over medium heat, stirring
ferent coatings and
ferent coatings and arrange finished truffles
arrange finished truffles inin
constantly, until
constantly, until sugar dissolves and
sugar dissolves and mixture
mixture
very pretty pattern on serving serving dish.) Allow
Allow finish-
finish-
boil. Wash down
cornes to boil.
comes down crystals on inside of
on inside
ed balls to and firm
t.o dry and firm on baking sheet about about an an
pan
pan above liquid line,
above liquid line, using clean pastry
using clean pastry brush
brush container in
hour before storing in
hour before airtight container
in airtight in very
very
dipped in water. If
dipped If using candy thermometer,
thermometer, clip week. Yield
cool place. These keep about a week. Yield 50 Vr-
50 1/2-
itit onto
onto pan; mixture to
allow mixture
pan; allow cook until
to cook until ther-
inch balls.
registers 238°F
mometer registers 238"F (soft-bail stage). If
(soft-ball stage). If not
using
using candy thermometer, test
candy thermometer, test for soft-ball stage
for soft-bail
(syrup forms
(syrup forms soft bail in
soft ball in cold water). Do not
cold water). not stir turtles
while
while mixture
mixture is is cooking; when reaches proper
when it reaches 1 pound cashew nuts
temperature,
temperature, remove from heat immediately. Add (see Index)
Caramels (see
1 recipe Vanilla Caramels
butter, but do not
butter, not stir.
stir. Cool to I10"F. If not using
to 110°F. semisweet chocolate, melted, or 11/3
8 ounces semisweet l7r cups
thermometer,
thermometer, cool until bottom pan feels
of pan feels luke- bits' melted
chocolate bits,
semisweet chocolate
semisweet
warm.
warm. Add Add vanilla
vanilla and nutmeg. Start
and nutmeg. Start beating oil large baking sheet or cookie tin.
Lightly oillarge tin.
vigorously;
vigorously; beat until mixture loses its glossy glossy look. Arrange 60
Arrange groups of
60 groups of cashew
cashew nuts, to each
nuts, 44 to each
Pour
Pour intointo well-oiled 88 Xx 88 xx 2-inch
2-inch pan. into
pan. Cut into group.
group.
squares
squares when cool.
cool. Allow caramel syrup
Allow syrup toto cool slightly in
cool slightly pan, but
in pan, but
Store
Store inin airtight
airtight container
container in in cool place. Let
cool place. Let sure itit is
be sure
be still liquid. Spoon
is stillliquid. tablespoon of
Spoon tablespoon of liquid
liquid
stand
stand day or or two
two toto allow
allow flavor to to develop. Yield
develop. Yield caramel over
caramel over cashew
cashew nuts. Let cool
nuts. Let l0 to 15
cool lOto l5 min-
min*
1I %% pounds.
pounds. utes. Spoon
utes. Spoon melted chocolate over
melted chocolate top of
over top of each
each

kneadedfudge
Allow to
turtle. Allow
caramel turtle.
caramel to cool
cool completely
completely untiluntil
kneadedludge quite firm. Yield
quite firm. Yield 60 turtles.
60 turtles.
This
This fudge
fudge cancan be
be kneaded
kneaded in in an
an electric mixer.
electric mixer.
As
As itit becomes
becomes very very thick,
thick, change
change beater to aa bread
beater to bread Hint: Lacking
Hint: time ta
Lacking time to make vanilla
make van carumels
il/a caramels
hook
hook and and knead
knead fudge just like
fudge just like bread
bread dough until
dough until from scratch, buy
from scratch, buy I-pound of commerical
packoge of
I-pound package commerical
itit isis very
very creamy
creamy andand can
can bebe shaped
shaped by hand. Im-
by hand. Im- Melt in
caramels. Melt
caramels. in top of double
top of double boiler with 22
boiler with
agination
agination can can take
take over
over then. Make small
then. Make small fudge
fudge tablespoons water; use
tablespoons water; in above
use in recipe.
above recipe.
balls;
balls; rollroll inin cocoa
cocoa oror chopped
chopped nuts.
nuts. AA nice
nice change
change
from
from traditional
traditional fudge
fudge squares
squares isis fudge roll: form
fudge roll: form yogurt fudge
yogurt fudge
long sausage-shaped
long sausage-shaped roll;
roll; slice
slice into
into rounds.
rounds. Roll
Roll
22cups firmly packed
cups firmly light brown
packed light brown sugar
sugar
can
can be be coated with chopped
coated with chopped nutsnuts or or shredded
shredded
cup unflavored
11 cup yogurt
unflavored yogurt
coconu
coconut, t, then
then sliced.
sliced.
Dash of
Dash of salt
salt
mochafudge
mochafudge butter
tablespoons butter
22 tablespoons
AddAdd 1I teaspoon
teaspoon instant
instant coffee
coffee to to mixture
mixture asas ilit 1l cup firmly packed
cup firmly packed marshmallows,
marshmallows, miniature or
miniature or
cooks.
cooks. standard
standard
vanilla
teaspoon vanilla
11teaspoon
nutfudge
nutfudge
Mix 1I cup
Mix cup unsalted
unsalted roasted
roasted nuts into fudge
nuts into after
fudge after Lightly oil inside
Lightly oil of 11/2-
inside of to 2-quart
lVz- to 2-quart saucepan.
saucepan.
itit isis beaten
beaten and before itit isisspread
and before spreadin pan to
in pan to cool. If
cool. If Combine sugar,
Combine yogurt, and
sugar, yogurt, salt inin pan.
and salt pan. Cook
Cook
kneaded
kneaded methodmethod isisused,
used, nuts nutscan
can be
be kneaded into
kneaded into over low heat,
over low stirring constantly,
heat,stirring until sugar
constantly, until sugar isis
fudge.
fudge. completely dissolved and
completely dissolved mixture cornes
and mixture comesto to boil.
boil'
161
161
CANDY ,
CANDY

Wipe down
Wipe down sugar crystals above
sugar crystals liquid line,
above liquid line, using
using 1I teaspoon
teaspoon vanilla
vanilla
clean pastry brush
clean pastry brush dipped
dipped inin cold
cold water.
water. Cook
Cook un-
un- 22cups
cups pecans
pecans
til mixture
til mixture rcaches soft-ball stage
reaches soft-bail (238'F).
stage (238 If syrup
OF). If syrup Lightly oil inside
Lightly ail inside of of 4-q uart saucepan.
4-quart (This isis
saucepan. (This
looks curdled,
looks curdled, do do nO!
not worry; it
worry; it willwill become
become going la
going foam!) Combine
to foam!) Combine sugar,sugar, soda,
soda, yogurt,
yogurt, and
and
creamy as
creamy as itit isis beaten.
beaten. Remove
Remove Fromfrom heat
heat imme-
imme- corn syrup
corn syrup in in pan.
pan. Cook
Cook over low heat,
over low heat, slirring
stirring
dialely. Add butter
diately. Add butter and
and marshmallows;
marshmallows; do do not
not constantly, until sugar
constantly, until sugar isis dissolved.
dissolved. Wipe
Wipe off
off sugar
sugar
s/ir. Allow
stir. Allow mixture
mixture ta to cool to 110°F
cool 10 ll0oF or or until
until pan
pan crystals
crystals above liquid line,
above liquid line, using
using clean
clean pastry
pastry brush
brush
feels warm to
feels warffi/ to touch.
touch. Add
Add vanilla;
vanilla; beat vigorously
beat vigorously dipped in
dipped in cold
cold water. Allow mixture
water. Ailow mixture ta to come
come ta to
until fudge'
until thick and
fudge isis Ihick and has look. Pour
glossy look.
lost glossy
has lost Pour boil. Clip
bail. Clip onon candy
candy thermometer;
thermometer; cook cook until
until ther-
ther-
into 88 xx 88 xx 2-inch
into pan to
2-inch pan to cool.
cool. Cut into squares
Cut into squares mometer
mometer registers
registers 234 oF (soft-bail
234"F (soft-ball stage).
stage). Remove
Remove
when cool.
when Yield 1I pound.
cool. Yield pound. from heat.
From heat. Stir
Stir in
in butter,
butter, vanilla,
vanilla, and
and pecans.
pecans. Beat
Beat
yogurt-nutfudge with wooden
with wooden spoonspoon justjust until
until mixture
mixture thickens
thickens andand
yogurt-nutfudge
Add V2V2 cup
Add cup chopped
chopped oror broken nut meats
broken nut to
meats to
begins ta
begins to look
look cloudy.
cloudy. DropDrop byby spoonful
spoonful onlo onto
mixture before
before spreading
spreading in pan ta
in pan
well-oiled
well-oiled cookie
cookie tin.tin. Let
Let cool
cool completely.
completely. Store
Store inin
mixture cool.
to cool.
airtight container
airtight container in in cool place. Yield
cool place. Yield 12 to 15
12 ta 15
pralines.
pralines.

yogurt pralines brown-sugar

br own-sugar yogurt pralines
yo gurt pralines
33 cupS
cups sugar
Substitute 1ltlz
Substitute Vz cups light brown
cups light brown sugar and 1I Vz
sugar and %
cups granulated sugar
cups granulated sugar for
for 33 cups
cups sugar.
sugar.
/z teaspoon baking soda
V2 soda
yogurt
1L cup unflavored yogurt rich yogurt pralines
rich yogurt pralines
light corn
2 tablespoons Iight corn syrup
syrup Substitute 1I cup
Substitute cup commerical
commerical sour
sour cream
cream for
for
2 tablespoons butter
tablespoons butter yogurt.

1
'.'

c=- -- ~~=======-----
..
----------~=-=-~.~~-,===-======~~-

162
 CASSEROTES
CASSEROLES
MEAT
MEAT I 1cup brolhororbouillon
beefbroth
cupbeef bouillon
beefburgundY
beef burgundy l 1cup slicedmushrooms
cupsliced mushrooms
2 pounds beef chuck or round
2 pounds beef chuck or round Preheat oven to 250'F.
Preheatovento250°F.
2 tablespoons flour
2 tablespoons flour Cut meat into
Cut meat into 2-inch dredge with
cubes; dredge
2-inch cubes; with flour
Oour
Sali and pepper
Salt and pepper ---mixedwith
mixed saltand
withsalt andPePPer.
pepper.
2 tablespoons
2 tablespoons oil
oil ieat oil in
Heat oil in stcillet.
skillet. Sauté meat
Sautd meat untiluntil well
weil
1 cup chopped
chopped leanbacon
lean bacon -browned;bacon
browned; remove to casserole.
remove to casserole.
1 cup
15 to 18 small white onions
15 to lE small white onions Sauté bacon in
S"utd skillet aa few
in skillet minutes. Add
few minutes' Add
5 or 6 small carrots onions, garlic; cook
and garlic; cook until
carrots, and
onions, carrots, until- onions
onions
5 or 6 small carrots
1 clove garlic, crushed
1 clove garlic, crushed begin io
begin brown. Put
to brown. bacon and
Put bacon vegetables into
and vegetables into
llablespoon tomalo pasle
1 tablespoon tomato Paste --stit with meat.
casserole with meat.
casserole
31.1
3/n cupcup red
red wine
wine Stir temaining Oour into
remaining flour left in
fat left
into fat skillet; cook
in skillet; cook
beef burgundy until itit begins
until begins to brown. Add tomato paste, wine,
to brown. Add tomato paste, wine,
broth; stir
and brothl
and until boiling.
stir until Taste for
boiling. Taste for seasoning;
seasoning;
pour over meat and vegetables. Coyer tightly;
pout ou"i meat and vegetables. Cover tightly;
cook about
cook hours. Add
about 33 hours' mushrooms; cook
Add mushrooms; cook 15 15 to
to
20 minutes.
20 minutes.
Serve with
Serve with lima beans, green
lima beans, peas, or
green peas' or other
other
tossed salad;
green vegetables; aa tossed and garlic
salad; and garlic bread'
bread.
Yield5or6servings.
Yield 5 or 6 servings.

casserole with
beef casserole
beef with beer
beer
(carbonnade de boeuf
boeuf
flamande)
4 cups Basic Beer Stock (see
Beef Stock index) or
(see index) or 11 can beef
can beef
bouillon
pounds lean
55 pounds lean stew beef
stew beef
11%Y2 cups Seasoned Flour
Basic Seasoned
cups Basic (see Index)
Flour (see Index)
butter or
tablespoons buller or margarine
22 tablespoons margarine
tablespoons peanul
22 tablespoons Peanut or corn oit
or corn oil
11/z onions
minced onions
cups minced
Y2 cups
24
24 sma)) onions or
whole onions
small whole or shallots, peeled
shallots, peeled
Salt and
Salt ground pepper
freshly ground pepper to taste
and freshly to taste
beer or
strong beer
cupsstrong
44cups or ale
ale
iliut stock
Pour intosaucepan;
stoc-k into saucepan; boil until reduced
boil until reduced to to
3A
V4 cup (or
liquid(or heat
cup liquid canned bouillon')
heat canned bouillon.) Cut beef Cut beef
intolarge
into
--- chunks.
largechunks.
FU"inour
Place plastic bag.
Oour ininplastic bag.Add beef;shake
Add beef; until
shake until
Removebeef;
coated. Remove
coated. beef; reserve remaining
reserve remaining flour. flour'
butterand
Heatbutter
Heat andoiloilininheavy
heavyskillet. Addbeef;
skillet' Add beef;
until brown, stirring with
cookuntil brown, stirring with wooden spoon.
cook wooden spoon'
Removebeef
Remove beefFrom skillet;set
fromskillet; aside.
setaside.
Coatminced
Coat onionswith
mincedonions withreserved flour'Brown
reservedflour. Brown
ininskilIet; add shortening, if needed'
stittet;add shortening, if needed. Arrange half Arrange half
ofoiminced in casierole; coverwith halfofof
withhalf
-i"".a onions
onions in casserole;
layerwith
cover
withremaining
remainingminced minced
U."i.Coyer
beef. Cou.tbeef beeflayer
onions;top
onions; topwith remaining beef'
withremaining beef. Add whole Add whole
with salt and pepper'
oniont.Season with salt and pepper. Pour stock
onions. Season Pour stock
andandbeer
beerover mixture.
beefmixture.
overbeef
Bake,covered,
Bake, preheated350°F
covered,ininpreheated 350'Foyen,oven,1 Irack
rack
below 2 hours or until beef
center,2 hours or until beef is tender. is tender'
-'plu."
below center,
parsley,
Place ininserving garnishwith
dish;garnish
seivingdish; withfresh
freshparsley,
if ifdesired. Yieldabout
desired.Yield servings'
about1212servings.
r63
163
 r.t I

beef casserole with

beef with beei
beer

beef with
beef with dumplings
dumplillgS lido Cook 30
lid. 30 minutes.
minutes. Sprinkle
Yield 44 or
servîng. Yield
serving.
Sprinkle with
with chives
or 55 servings.
servings.
chives before
before
2 tablespoons flour
2 tablespoons flour
1/z
1 Yz teaspoons
teaspoons salt
salt
/rY4 teaspoon
teaspoon pepper
pepper
2 pounds lean beef chuck
2 pounds lean beef cbuck beef-and-rice casserole
beef-and-rice casserole
tablespoons oil
33 tablespoons oil Y2
Yz pound bacon
poand bacon slices
slices
33 medium
medium onions,
onions~ peeled
peeled 22 pounds
poundsboneless
boneless beef
beef chuck
chuck
33cloves
cloves 22onions,
onions, peeled,
peeled, sliced
sliced
4
4carrots,
carrois, peeled,
peeled,cuteutinto
intolengthwise
lengthwisestrips
strips t/e
~ cap
cup uncooked
uncooked rice
riee
1/z
1 /2cups
1 cupsbeef
beefconsomme
consomme I1cup
cupdry
dryred
red wine
wine
1 tablespoon red or white wine vinegar lY2cups
cupsbeef
beefconsommd
consommé
1 tablespoon red or white wine vinegar 11zz
I1package
packagebiscuit
biscuitmixmi" I1clove
clovegarlic,
garlic,crushed
crushed
33tablespoons
tablespoonschopped
choppedchives
chives I1sprig
sprigfresh
freshor Y2 teaspoon
ort/z teaspoondried
dried thyme
thyme
Preheat
Preheatoven
oventota350"F.
350 o P. I1teaspoon choppedparsley
teaspoonchopped parsley
Sift
Siftflour
flourwith
withsalt andpepper.
saltand pepper. /lY4teaspoon
teaspoonsaffron
saffron
Cut meat into
Cut meat into l-inch
l-inch cubis; dredge well
cubes; dredge weIl with
with l 1cup
cupchopped
choppedfresh
freshtomatoes
tomatoes
flour.
flour. Y2cup
Yz cupgrated
gratedParmesan
Parmesancheese
cheese
Heat oil
Heat oil in casserole. Add
in casserole. Add meat
meat and
and onions
onions Preheatoven
Preheat oventota325"F.
325 oF.
(each stuck with
(each stuck with aa clove);
clove); stir
stir until meat isiswell
untH meat weIl Cut bacon into strips;
eut
_Remove
bacon into strips; fry
fryinin skillet
skilletuntil
until crisp.
crisp.
browned.
browned. Add Add carrots,
carrots, consommd,
consommé, and and vinegar;
vinegar; Remove totolarge
largecasserole.
casserole.
bring
bringtotoboil.
bail.Cover; removetotooven.
Caver;remove oyen.Cook
I lhour.
Cookabbut
about
, Cut meat into
Cut meat into cubes;
cubes; brown
brown in in bacon
bacon fat.
fat.
hour. Transfertotocasserole,
Transfer casserole,using
usingslotted
slottedspoon.
spoon.
Make
Makedumplings accordingtotainstructions
dumplingsaccording instructionson on Addonions
Add onionsand andrice
ricetotoremaining
remainingfat. fat.Stir
Stir until
package. until
package.Drop Dropinto casseroleininspoonfuls;
intocasserole spoonfuls;replace
replace ricebegins
rice beginstotocolor;
color;set
setaside.
aside.
164
164
 MEAT
MEATO• CASSEROLES
CASSEROLES

Put wine,
Put wine, consommd,
consomme, garlic, garlic, thyme,
thyme, parsley,
parsley, 22teaspoons Worcestershiresauce
teaspoonsWorcestershire sauce
andsaffron
and saffroninto intocasserole.
casserole.Cover;
Caver;cook cookI 1hour'
hour. /z1/2teaspoon
teaspoonsalt
salt
Removecasserole
Remove from oven.
casserole from aven. SkimSkîm offoffexcess
excess l/e teaspoonfreshly
1/8teaspoon groundpepper
freshlyground pepper
stir ininrice-and-onion
fat; stir rice-and-onion mixture
mixtureand and tomatoes;
tomatoes; Pinchof
Pinch ofdrY mustard
dry mustard
fat;
caver. Return
cover. Return to ta oven
oven another
anoiher hour;hour; check
check occa-
occa- Pinchof
Pinch ofpaprika
paprika
sionally to
sionally see ifif extra
ta see extra liquid
liquid isis required'
required. Before
Before /zY2teaspoon eachcelery
leaspooneach seed,basil,
celeryseed, basil,oregano
oregano
serving, adjust
serving, adjust seasoning
seasoningand and stir cheese. Yield
stir inin cheese' Yield or44cloves
33or cloves
4
4or
or55servings.
servings. teaspoonssugar
22teaspoons sugar
rieeor
Cooked rice
Cooked ornoodles
noodles
bittersweet lamb
bittersweet lamb casserole
casserole Preheat
Brown
ovento
Preheatoven to 350'F.
chops in
Brown chops
350°F.
hot oil.
in hot Put into
ail. Put çasserole with
into gasserole with
2 to 2Y2 pounds
poundsloin orshoulder
loin or shoulderlamb
lamb chops
chops
2toZVz I1cup water and
cup water vinegar. Cover;
and vinegar. cook I1hour'
Caver; cook haur.
2tablespoons
tablespoons oil oil
2 Put orange juice,
Put orange sauce, season-
Worcestershire sauce'
juice, Worcestershire season-
3 tablespoons vinegar pan;
3 tablespoons vinegar flavorings into small pan; simmer'
and flavorings
ings and
ings into small simmer, un-un-
1 can (6
(6 to ounces) *":fr:rl;r
to E8ounces) orange juice
1 can
casserole of
ofbeef
beefwith
wilh watnuts
walnuls covered, l0
covered, 10 minutes.
minutes.
When meat
When cooked I1 hour,
has cooked
meat has stir ln
hour, stlr in orange-
orange-
juice another hour.
cook another
mixture; cook
juice mixture; Serve with
hour. Serve with rice
rice
or
or noodles. to 66 servings.
Yield 44 to
noodles. Yield servings.

calico casserole
1 pound ground beef
beef
1 chopped onions
1 cup chopPed
1I cup chopped celerY
chopped celery
package frozen
(fd-ounce) package
1f (IO-ounce) frozen mixed vegetables
mixed vegetables
2 (8-ounce) cans tomato sauce
caRS tornato sauce
/z cup wa
IJ2 water
ter
1 teaspoon W Worceqtershire sauce
orce~tershire sauce
salt
/u teaspoon salt
Y2
Vr
I/ teaspoon pepper
S teaspoon PePPer
macaroni
-
22 eups
Brown
cooked macaroni
cups cooked
gio*n beef. Add onions,
beef. Add and mixed
celery, and
onions, celery, mixed
u"gitubl.t;
vegetables; cook
cook until
until onion
anion is
is well
weil done'
done. Drain
Drain
aciumuUtla fat.
accumulated fat. Add tomato sauce,
Add tomato water,
sauce' water, andand
seasonings; cook until
seasonings; cook vegetables are tender
until vegetables are tender but but
crisp.
crisp.
hot cooked
Place hot
Place macaroni inin casserole;
cooked macaroni pour
casserole; pour
beef-vegetable mixture over
beef-vegetable mixture it.
over il.
mixturecan
Beef--vegetable mixture
Beef-vegetable can be separately
servedseparately
beserved
with
with cooked
cooked macaroni.
macaroni. Yield
Yield 6 6tato88 servings'
servings.

casserole of beef
casserole of with
beef with
walnuts
walnuts
driPPings
tablespoonsdrippings
22tablespoons
1llz
Y2 toto2 poundsbeef
2 pounds chuck
beefchuck
1212small
smallwhite onions,peeled
whiteonions, Peeled
1Itablespoon
tablespoon flourflour
Y4r/acup
capred wine
redwine
BouquetGarni
Bouquet Garni(see Index)
(seeIndex)
1 Iclove garlic
clovegarlic
lYztoto2
IlJ2 cupsbeef
2 eups bouillon
beefbouillon
1 lsmall celerY
bunchcelery
smallbunch
tablespoonbutter
1 1tablespoon margarine
butterorormargarine
r/a walnut
Y4 cup walDut meats
cu,p meats
Rindbf
Rind of Y2Vz ortnge,shredded,
orange, blanched
shredded,blanched
PreheatoYen
Preheat oventato325325"F.
oF.
drippingsininsauté
Heatdrippings
Heat pan;brown
sautdpan; meat'Re-
brownmeat. Re-
movetotocasserole.
move casserole.
165
165
 CASSEROLES.
CASSEROLES MEAT
• MEAT

onionsininremammg
Sautdonions fatuntil
remainingfat untilthey just
theyjust meat
meatandandvegetables
vegetables(about 2%cups).
Sauté (about2'/1 cups,1,Caver
Covercas-
cas_
begintotocolor;
begin putwith
color;put withmeat.
meat. serole withwaxed
serolewith waxedpaper.
paper.
offexcess
excessfat, fat,leaving
leavingabout'I
about,ltablespoon.
tablespoon. 350'F1I hour
Bakeatat350°F
Bake hourororuntil
untilpotatoes
potatoesare
^Pour
.Po!roff are
Stir
Stir ininnour.
flour.Add Addwine, wine,bouquet garni,garlic
bouquetgarni, garlic tender.Sprinkle
tender. withparsley.
Sprinklewith yield44tato55
parsley. YieId
(crushed with
(crushed withaalittle
littlesalt)
salt)and
and1lVzVz cups bouillon.
cupsbouillon. servings.
servings.
Stir untilboiling;
Stiruntil boiling; pourpourover
overcontents
contentsof ofcasserole.
casserole.
Add extra bouillon,ifif necessary,
extrabouillon, necessary, justjusttotocaver
Add
meat. Add
meat. littleseasoning.
Addaalittle seasoning. Caver
Covertightly;
cover
tightly;cook
cook
enchilada
enchilada casserole
casserole
about22hours.
about hours. 33tahlespoons
tablespoonscookingcookingail oil
Trim celery;
Trim celery; eut intocrosswise
cutinto crosswisestrips
strips.. 88corn
corntortillas
tortillas
Heat butter.
Heat butter. Add Add celer
celery, walnut meats,
y , walnut meats, and
and 1I pound
poundgroundground beef beef
pinch of
pinch of salt.
salt. Toss
Tossover over heat
heataafewfew minutes.
minutes. 1Ismalt
smafl onion,
onion, chopped
chopped (Y4 (r/acup)
cup)
When ready
When ready toto serve,
serve, scat
scatter celery, walnut
ter celery, walnut (16-ounce) can
11(16-ounce) canrefried
refried beans
beans
meats, and
meats, and orange
orange rind rind over
over meat. yield 44 tato 55
meat. Yield 114
Vacup
cup hot
hot taco
tacosaucesauce
servings.
servings. /z teaspoon
112 teaspoon salt salt
Dash
Dash of of garlic
garlic powder
powder
curried-lamb casserole
curried-Iamb casserole YJ
Ytcupcup sllced
sliced pitted
pitted ripe
ripe olives
olives
1I (lO-ounce)
(l0-ounce) can can enchilada sauce
enchilada sauce
lz cup
III prunes
cup prunes
Yz cap dried apricots
I /z cups
11/2 cups shredded
shredded cheddar
cheddar cheese
cheese (6
(6 ounces)
ounces)
III cup dried apricots Heat ail
Heat oil inin medium
medium skillet.
skillet. Dip
Dip tortillas
tortillas in
thick lamb
44 thick lamb chops
chops in hot
hot
ail
oil on
on bath
both sides
sides to to soften;
soften; setset aside.
aside.
I1 tablespoon
tablespoon oil oil Cook ground beef
Cook ground beef andand anion
onion inin same
same skillet
skillet
Ya cup
l;4 sultana raisins
cap sultana raisins
I lemon, thinly until meat
until meat isis browned.
browned. Remove Remove from from heat;
heat: drain
drain
llemon, thinly sliced
sliced off fat. Stir
I1 cup
cup rice
rice
off-fat.' Stir beans,
beans, tacotaco sauce,
sauce, salt,
salt, garlic
garlic powder,
powder,
teaspoons curry powder
curry powder
and olives
and into beef
olives inta beef mixture.
mixture. Fill Fill tortillas
tortilias with
with
22 teaspoons mixture; roll up.
Salt and
Salt pepper
and pepper
Place enchilada
enchilada sauce sauce into
into 2-quart
2-quart glass
glass baking
baking
Preheat ovenoven toto 350.F.
Preheat
prunes
350°F. dish
dish (12 (12 xx 88 xx 22 inches).
inches). Roll filled tortillas
Rola filled tortillas inin
Soak and
Soak prunes and apricots apricots in
in cold water at least 33
hours; drain.
sauce ta
sauce to moisten
moisten ail surfaces. place
all surfaces. Place seam-side-
seam-side_
hours; drain. down in sauce. Caver Cover with with aluminum
aluminum foil.foil.
Trim
Trim chops; sauté in
chops; sautd in hot
hot oil few minutes.
ail a few Bake in
Bake in 350"F
350°F aven oven 30 30 minutes
minutes or or until
until hot.
hot.
Put layer of
Put layer of fruit
fruit inin deep,
deep, buttered
buttered casserole
casserole Sprinkle with cheese;
Sprinkle bake, uncov
cheese; bake, uncovered, 2 or 3 min-
with ered,,2 or 3 min_
with tight-fitting
tight-fitting lid. lid. Sprinkle
Sprinkle with raisins. Add
with raisins. Add I1 utes until cheese
utes or until cheesc is melted . yield
is melted. Yield 44 servings.
servings.
or
or 22 slices
slices lemon
lemon and sorne of
and some of rice. Sprinkle with
rice. Sprinkle with
curry powder,
curry powder, salt, and pepper.
salt, and pepper. Continue
Continue in in alter_
alter- fiesta casserole
fiesta
nate until all
layers until
nate layers ail ingredients
ingredients are used. place
are used. Place t/r cup hominy
3/4 clp hominy grits
grilS
chops.on
chops on top; top; pour
pour in cups water.
in 33 cups water. Cover
Cover tightly;
tightly;
cook I1to
cook to I1/r
V. hours,
hours, until most liquid
until most liquid has
has beJn
been ab_
ab- l1cup
cup milk
milk
sorbed. Adjust 112 pounil
Vz pound ground
ground beef
beef
sorbed. Adjust seasoning. Serve with
seasoning. Serve tossed green
with tossed green
salad.
salad . YieldYield 44 servings.
servings. IIz pound
/z pound bulk
bulk pork
pork $usage
sausage
I1onion,
onion, chopped
chopped
dublin
dublin coddle
coddle 11green
green pepper,
pepper, chopped
chopped
1 (4112-ounce) can
l(4Yz-otnce) can chopped
chopped ripe
ripe olives
olives
I1pound largepork-sausage
pound large pork-sausagelinks
links I1(l7-ounce)
(l7-ounce) can
cancream-style
cream-stylecorn
corn
to66thlck
44to bacon(approximately
slicesbacon
thickslices (approximately Zz
112 1 (S-ounce)can
1(E-ounce) cantomato
tomalosauce
sauce
pound), cut into
pound), eut into2-inch
2-inchpieces
pieces I1(2-ounce)
(2-ounce)can
canmushroom
mushroomstems
stemsand
and pieces
pieces
7n pound onions(3
3/4 poundonions (3medium)
medium) I1teaspoon
teaspoonsalt
salt
1/z
1112pounds
poundspotatoes
potatoes(4(4medium)
medium) I1tablespoon
tablespoonchili
chilipowder
powder
Black
Blackpepper
pepper Pepper
Pepper
Finely choppedparsley
Finelychopped parsley Combinegrits
Combine gritsand
and milk
milkininlarge
largebowl;
bowl; let
letstand
stand
Prick sausagesininseveral
Prick sausages places. place
several places. Place sausage
sausage I 1hour
hourororlonger.
longer.
and bacon in skillet.
and bacon in skillet. Barely caver with
Barely cover with water
water Cookbeef,
Cook beef,sausage,
sausage,onion,
onion,andandgreen
greenpepper
pepperinin
(about
(about 33cups);
cups); bring
bring tota boil..Cover; simmer l0
bail. . Caver; simmer 10 -
skilJetuntil meatisisbrowned
untilmeat brownedand andonion
anionindandgreen
green
skillet
minutes.
minutes.Drain; reserveliquid.
Drain;reserve liquid. pepper are tender.
pepper are tender. Add
Add to ta grits
grits mixture.
mixture. AddAdd
Peel
Peeland sliceonions.
andslice anions. olives,corn,
corn,tomato
tomatosauce,
sauce,mushrooms,
mushrooms,salt, salt,chili
chili
olives,
Peel andthinly
Peeland slicepotatoes.
thinlyslice potatoes. powder,
powder,andandpepper
peppertotataste;
taste;mix
mixwell.
weil.Turn
Tmninto into
LlVer sausage, bacon,
Layer sausage, bacon,onions, anions,andandpotatoes
-2r/z-quart potatoesinin greased12
greased 12xx7-inchbakingdish.
7-inch baking dish.
casserole.Lightly
2l1z-quartcasserole. Lightlypepper layers.pour
pepperlayers. Pour Bake, uncovered,
Bake, uncovered, at 325 OF 45
al 325oF 45 minutes
minutes to ta I 1
broth
brothfrom sausagesinto
fromsausages intocasserole bareIytotocover
casserolebarely caver hour.Yield
hour. Yield6 6servings.
servings.
166
166
 Y2 leaspoon oregano
french white-bean
french white-bean casserole
casserole 1 freshly ground pepper
I1(l-pound)
(l-pound) package
package dried
dried white
while beans
beans 4 cups Basic Chicken Stock (see Indu) or 300Y2
leaspoons salt
22 teaspoons salt ounce) cans chicken broth
cup diced
Y2 cup
Yz salt pork
diced salt pork Y2 pound ha rd salami, slivered
1 Yl cups
1/z cups diced
diced cooked
cooked ham
ham 2 cups diced cooked dark chlcken meat
22 cups
cups chopped
chopped onions
onions 2 cups fine soft bread crumbs
l/z
1 V2 cups
cups diced
diced carrols
carroIs Rinse beans Ihoroughly in cold, running waler.
22 cups
cups diced
diced skinned
skinned tomatoes
tomatoes Place beans in large saucepan; add enough water
3 sma"
3 small cloves
cloves garlic,
garlic, pressed
Pressed to coyer. Bring 10 boil; boil 2 minutes. Remove
22 bay
bay leaves
leaves from heal; leI sLand 1 hour. Bring 10 boil again;
22 tablespoons
tablespoons chopped
chopped ParsleY
parsley stir in salt. Reduce heaL; simmer 1 \/2 hOUTS or unlil
ite- bea n cass e ro I e
almosl tender.
french wh
Fry pork over low heaL unLil golden. Stir in
ham, onions, carroLs, and lomaLoes. Add garlic,
bay Ieaves, parsley, oregano, and pepper; blend
thoroughly. SLir in sLock; bring Lo boil. Reduce
heat to Jow; sim mer 30 minutes.
Drain beans; place in 4-quart casserole. Add
salami and chicken. Pour sauce over aIl; stir Lo
blend Lhoroughly.
Bake, covered, in preheaLed 350°F oyen 30 min-
utes; stir at 10-minute intervals. Sprinkle bread
cru mbs evenly over top; pat gent Iy. Reduce oyen
temperature to 300°F. Bake 30 minutes or unlil
crumbs are browned. Yield 8 to JO servings.

It'*.J
 CASSEROLES. MEAT
CASSEROLES- MEAT

ginger beef
ginger beef greek
greek larrJb-and-pilaf
lamb-and-pilaf
1lcup onions,minced
cuponions, minced
casserole
casserole
22c10ves garlic, pressed
cloves garlic, pressed
turmeric
teaspoonsturmerlc
22teaspoons 2lambshanks,
21amb shanks,well-trimmed
well-trimmedof offat,
fat,each
eacheutcut
teaspoonsginger
22teaspoons ginger half
ininhalf
1 teaspoon chili
1 teaspoon chili powder powder 22tablespoons
tablespoons vegetable
vegetableoil oil
1I teaspoon
teaspoonsali salt l l medium
mediumonion, onion, chopped
chopped
pounds lean
33pounds lernbeef,
beef, cut into cubes
cut into cubes 2Y2
2Vzcups waler
capswatet
Vz
Y2 cup peanut oil
cup peanut oil (6-ounce) can
l 1(6-ounce) cantomllto
tomato paste
paste
8t fresh
fresh tomatoes,
tomatoes, peeled,
peeled, eut into large
cutinto pieces
large pieces 22teaspoons
teaspoonswho wholele allspice
allspice
cups beef
44cups bouillon
beef bouillon Yl14stick
stickcinnamon
cinnamon
Boiled rice
Boiled rice /z teaspoon
YI teaspoon black
black peppercorns
peppercorns
Strips
Strips of of red
red sweet pepper for
sweet pepper for garnish
garnish 1I teaspoon
teaspoon salisalt
Combine onions, garlic, tuimeric,
Combine onions, garlic. turrneric, ginger. ginger, chili
chili 22 tablespoons
tablespoons bu 11er
butter
powder, and
powder, and salt in bowl;
salt in bowl; mixmix weil.
well. 1l cup
cup uncooked
uncooked long-grain
long-grain whitewhile rice
rice
Place beef
Place beef inin shallow dish. Sprinkle
shallow dish. with onion-
Sprinkle with onion- 1l cup
cup plain yogurt, lightly
plain yogurl, lightly salled
salted
garlic-_mixture; refrigerate 33 hours,
g.arlic mixture; refrigerate hours, stirring
stirring occa-
occa- Brown lamb
Brown lamb on on ailall sides
sides in
in hot
hot oil
oil inin large
large
sionally. Heat
slOnaJly. Heat ailoil in
in large
large skillet; stir-fry beef
skillet; stir-fry beif until
until skillet. Add
skillet. Add onion,
onion, water.
water, tornato
tomato paste,
paste, spices,
spicei,
browned on
browned all sides.
on ail sides. Place
Place beef
beef inin casserole;
casierole; add
add and
and salt.
salt. Cover;
Cover; simmer about 1I Y2
simmer about % hours.
hours.
skillet drippings.
skillet drippings, tomatoes.
tomatoes, and bouillon.
and bouillon. Melt butter
Melt butter in
in another
another skillet.
skillet. Brown
Brown rice,
rice, stir-
stir-
Bake, covered,
Bake, covered, in in 325
325"F oven about
OF oven about 22 hours
hours, ring
ring constantly, over moderate
constantly, over moderate heat;
heat; set
set aside.
aside.
until beef
untit beef is tender.
is tender. ' Measure lamb cooking cooking broth;
broth; add
add enough
enough water
water
Serve with boiled
Serve with boiled rice; garnish with strips
rice; garnish of red
strips of red ta make 2Y2
to make 2Yz cups.
cups. Return
Return to to lamb after removing
lamb after r-moving
sweet pepper. Yield
sweet pepper. Yield 66 to 88 servings.
servings. and
and discarding whole whole spices.
spices. Add
Add browned
browned rice;rice;
beef
ginger beef

16E
168
 t I il il

ld'w'tr\

-
re\

ham-o ncl - a pr ico t casserole

ham-and-apricOI casse ro le
cover. Cook
cover. 30 minutes over low heat, until rice is
Cook 30 1I sweet red pepper, seeded, sliced
tender.
tender. 3 tablespoons
tablespoons flour
Serve
Serve onon large platter. Pass
large platter. rice separately.
Pass rice separately' Itablespoon paprika
I tablespoon paprika
Yogurt
Yogurt should
should bebe served
served inin small
small bowl
bowl asas an
an ac- 1I chicken bouillon cube, cube. crumbled
companiment
companiment and and can
can be spooned
spooned over
over lamb
lamb and Salt
riee, r/t cup
Y3 cap lima or navy beans, soaked soaked overnight
rice, if
if desired.
desired. Yield 44 servings.
servings.
33 oror 44 potatoes, peeled, sliced
potatoes, peeled, sliced
ham-and-apricot casserole Preheal
Preheat oven
Trim
Trim meal;
meat; cut
350'F.
oven to 350°F.
into small
cut into small pieces.
Pieces.
1l slice
slice (about 11/z center ham, cut I inch
1/2 pound) center ham, eut 1 inch
Heat oil
Heat in sauté
oil in pan. Add
sautd pan. Add meat, onion, and
meat, onion, and
thick
thick pepper; sauté
pepper; sautd aa few minutes. Remove
few minutes. Remove to to casserole.
casserole.
Prepared
Prepared mustard
mustard paprika, bouillon
flour, paprika,
Add flour,
Add bouillon cube, little
and aa little
cube, and
Pepper
Pepper salt
salt 10 pan drippings;
to pan drippings; mix well. Add
mix weil. Add 22 cups water;
cups water;
11 cup
cup dried
dried apricots,
apricots, soaked
soaked overnight
overnight until boiling.
stir until
stir boiling. Add Add drained
drained beans; simmer 55
beans; simmer
33 tablespoons
tablespoons seedless
seedless raisins
raisins minutes.
minutes. Pour Pour ail all into
into casserole. Cover; cook
casserole. Cover; cook 22
33 to
to 44 tablespoons
tablespoons gravy
gravy oror water
water hours.
hours.
66 medium
medium potatoes,
potatoes, peeled,
Peeled, sliced
sliced Arrange potatoes in
Arrange potatoes in overIapping
overlapping slices top of
on top
slices on of
Salt
Salt casserole;
casserole: cook
cook 25 to 30
25 to minutes or
30 minutes or until potatoes
until potatoes
Itablespoon
1 tablespoon butter
butter oror margarine
margarine are
are tender. 4 to 55servings.
Yield 4to
tender. Yield servings.
Preheat oven to 375°F.
Preheat oven to 375 "F.
Heat
Hpat sauté
sautd pan.
pan. PutPut inin ham;
ham; brown
brown lightly
lightly on
on
both
both sides.
lightly
sides. Put
Put into
into deep
deep baking
baking dish.
dish. Spread
Spread very
very hungarian
hungarian veal goulash
veal goulash
lightly with
with mustard;
mustard; sprinkle
sprinkle with
with pepper.
pepper. Ar-Ar-
1172
Yz tablespoons butter
tablespoons butter
range apricots
range apricots and
and raisins
raisins on
on top.
top. Add
Add gravy;
gravy;
1l pound fine
cover pound onions,
onions, sliced
sliced fine
cover with
with potato
potato slices.
slices. Sprinkle
Sprinkle very
very sparingly
sparingly
11c10ve garlic, crushed
clove garlic, crushed
with
with salt;
salt; dot
dot with
with butter.
butter. Cover with waxed
Cover with waxed
Y4 tablespoons paprika
paper. 11% tablespoons paprika
paper.
to 20 l% tablespoons
IVz tablespoons tomato
tomato puree
Puree
Bake Y.
Bake 3A houT.
hour. Remove
Remove paper;
paper; bake
bake 15 15 to 20
1 teaspoon
teaspoon chopped
chopped thymethyme
minutes.
minutes. Yield
Yield 44servings.
servings. 1 teaspoon
teaspoon chopped marjoram
chopped marjoram
1 bay
bay leaf
leaf
hungarian
hungarian lamb
lamb casserole
casserole IVz
1%pounds
pounds tender
tender boneless
boneless leg orshoulder
legor ofveal
shoulderof veal
22pounds
pounds stewing
stewing lamb
lamb 11red
red pepper,
pepper, seeded,
seeded, diced
diced
33tablespoons
tablespoons oil
oil Y2 cups
11/z cupschicken
chicken or orveal
vealstock
stock
large onion,
1l large onion, peeled,
peeled,sliced
sliced Saltand
Salt andpepper
pepper

169
169
 hungarian
hu ngarian lamb
lo mb casserole
cassero le
1I cup sour
sour cream 1I cup shredded sharp cheddar
cup shredded sharp cheddar cheese cheese
1I tablespoon
tablespoon chopped parsley
parsley 22 tablespoons
tablespoons grated
grated Parmesan
Parmesan cheese
cheese
Preheat oyen
oven to 325
325 oF.
"F. Cook
Cook meal
meat in in heavy
heavy [rypan
frypan until
until itit loses
loses ilS
its red
red
Heat half
Heat of butter;
half of butter; cook
cook onion
onion and garlic in
and garlic in color
color but
but isis not
not brown;
brown; drain.
drain. Add
Add tomatoes,
tomatoes,
covered pan until
covered pan until soft
soft and
and transparent
transparent but but not
not tomato
tomato paste,
paste, onion,
onion, and and seasonings.
seasonings. Simmer Simmer
brown.
brown . Make puree by usingusing blender
blender oror food
food pro- slowly 30 minutes; stir as
slowly 30 minutes; stir as needed.needed.
putting through
cessor or puuing through fine sieve. into bot-
sieve. Put into PPreheat
rehea t oyen
oven ta to 325
325 oF.
"F.
tom of casserole.
tom Mix in
casserole. Mix paprika, tomato
in paprika, tomato puree,
puree, Combine
Combine macaroni
macaroni and and cottage
cottage cheese.
cheese.
and herbs. Pour
Pour a little sauce in bottom of
a little sauce in bottom of 2Vz-quart
ZVz-quart cas- cas-
Cut veal into 2-inch squares; cook quickly in re- re- serole.
serole. Top
Top wiLhwith halfhalf macaroni
macaroni mixture,
mixture, half half
maining
maining butter
butter without allowing ilit to
without allowing color too
to color shredded
shredded cheese,
cheese, and and half half remaining
remaining sauce. sauce.
deeply. Put
deeply. on top of onion puree; add
Put on add red
red pep- Repeat. Sprinkle
Sprinkle Parmesan
Parmesan over over top.
top.
per. Add enough stock to cover coyer meat; add salt and Bake
Bake 40
40 minutes
minutes or or until
until heated
heated through.
through. Yield yield
pepper.
pepper. Cook in covered casserole
casserole in oven
oyen (or sim- 66 servings.
servings.
mer onon gentle heat)
heat) about I hour, until
about 1 hour, until meat
meat isis
tender.
tender.
Just
Just before serving, spoon
before serving, spoon soursour cream
cream over;
jambalaya
jambalaya
sprinkJe with
sprinkle chopped parsley.
with chopped parsley. Serve
Serve with 6 tablespoons
6 tablespoons butter
butter
macaroni, or
noodJes, macaroni,
noodles, riced potatoes.
or riced potatoes. Yield
Yield 4 6 ounces
6 boneless chicken,
ounces boneless chicken, diced
diced
servings.
servings. 6 ounces
6 ounces boiled
boiled ham,
ham, diced
diced
6 ounces pork sausage
6 ounces sausage (smoked
(smoked sausage
sausage or
or Polish
Polish
sausage)
italian macaroni
italian macaroni and cheese
cheese 3
sausage)
eups coarsely
3 cups coarsely diced
diced onions
onions
%V2 pound
pound ground
ground beef
beef 1 V2 cups coarsely diced green peppers
1\zu cups coarsely diced green pep pers
11 (16-ounce)
(16-ounce) can
can tomatoes
tomatoes eups coarsley
22 cups coarsley diced
diced celery
eelery
V3 cup
lzr tomato paste
cup tomato pasle tomatoes, peeled
88 tomatoes, peeled
I1 tablespoon
tablespoon instant
instant minced
minced onion
onion 1 V2 cups
1/z cups lomato
tomato puree
puree
I1teaspoon
teaspoon sugar
sugar 4 bay leaves
4 bay leaves
/z teaspoon garlic
Vl teaspoon garlic salt
salt tablespoon crushed
I1 tablespoon erushed oregano
oregano
/zV2 teaspoon
teaspoon ground
ground oregano
oregano Y2 teaspoon
/z teaspoon cayenne
cayenne
Dash of
Dash of pepper
pepper V2 teaspoon thyme
/z teaspoon thyme
22cups
cups cooked
cooked shell
shell macaroni (abont l7r
macaroni (about cups
12/3 cups 33 cloves
cloves garlic,
garlic, minced
minced
uncooked)
uncooked) 22 cups
cups seafood
seafood stock
stock or
or water
water
11cup
cupcreamed
creamed cottage
cottagecheese
cheese 2Vz caps
2Vz cups raw
raw converted
converted rice,
riee, cooked
cooked

170
170
 MEAT.
MEAT-CASSEROLES
CASSEROLES

36 medium shrimp, peeled, deveined parsley.Add

parsley. Addhalf thethemeat'
half
a litlle. more season-
meat, a little more season-
deveined with,veee-
medium
3636 mediumshrimp,
oystersPeeled, il;.ing,ft and herbs. Repeat layers;finish
tt"iut. Repeat lave19; finish with with
sauce mixed
vege-
medium
36Sail oYsters
and pepper ffii";;;'ou.iwbt..steishire
tables.-Cou..;
Pour over Worcestershire sauce rnixed with
*ft;it
Salt and
MeilPePPer
butter in 4-quartpot potover
overmedium.
mediumheat; heal; ;;;.
water. Coyer;cook cookabout
I % hours' Remove
about 1'/2 hours. Remove
butiir inuntil
cook chicken
4-quart
pink coloris isgone'.Add
gone. Addham harn coyer;.""f,
."".tt minutes' Sprinkle with remaining
cook3b30 minutes. Sprinkle with remaining
di;il;;n
and sausage;until,pint
tbto'
sauté 10 minutes.Stir. Slirininonions'
onions, putif.v before serving. Yield 4 servings'
parsley before serving. Yield 4 servings.
;d ilil;;
green peppers, tuutd'10 minutes'
and celery; sauteuntil.tender
celerv; sautd
until tenderbut but
ft;;;il';;;d
crisp. Add tomatoes, tomatopuree' puree,bay bayleaves'
leaves, lamb-and-pearcasserole
lamb-and-Pear casserole
il;.
oregano,
tomato
tomatoes,thyme,
Aaa cayenne, andgarlic;
and sirnmerl010
garlic;simmer
minutes.cayenne'
oregano, tnvme'
Add stock;'Uiing
bring toboil'.
boil.AddAddrice;
rice;stir
stir 2 2pounds stewinglamb
poundsstewing lamb
to
*iti"t.t. Rdd stock;
once. Simmer 6 to 8 minutes. Add Add shrimp
shrimpand and ' 6*'medium-size
2 2ieaspoons groundginger
leaspoonsground ginger
"pears'peeled' qulrtered'
il;."iffi;
oysters. Coyer; o to'e--iiutes'
simmer about l0
about
10minutes'
minutes, until
unlil oTJt-tii. .""rting
cooking pears, peeled, quartered,
int"tt.
heated through.simmer
Co"er; Season to taste
to taste with
with salt
salt and
and cored
cored
pepper.,rt'."grt. itason
;|i't!d packagefrozen
11package stringbeans
frozenstring beans
o"B3t"J;
Serve as is, or pack in individu al round.molds'
round molds. Saltand
Salt andPePPer
pepper
as- is, or pack in individual Whitewine
"i;il';;;.ss
White wine
Unmold; surround
with Shrimp Creole (see
with Shrimp Creole (see
Trim ex cess fat from meat;
fat from
cut into pieces' Put
U;;ld;
Index). Yieldtuitouna
6to 8 servings. greased
meat; eut into pieces.in Put
saitd pan; brolvn, its
Index). Yield 6 to 8 servings' meat into lightly
meat into lighlly greased sauté pan; brownfitting in its
;;'f.t Transfer to
fat. ir-unri.i
own-Sptinf.f" LO casserole
with tight fitting
casserole WiLh tight beans'
lamb hot hot pot ginger over meat' Add pears'
lamb Pot
2Vl to 3 pounds neck of lamb
iiJ.
lido Sprinkle ginger over meal. Add pears, beans,
ffi
and ;ii;rb-Jatt-and pepper'
a little salt and pepper. .Adq Add .2
tablespoons
2 tablespoons
of lamb provide suffi-
2Vz
2 onions, peeled,neck
to3 Pounds and sliced thin
thin white *i"t.
*itl,. wine. ruice rroni pears should
Juice from pears should provideasuffi-
i1onio*, add little
Vz poundsPeeled, and sliced
potaloes, peeled, sliced
sliced ;;;;lililuui
cient liquid, but ir if it begins to
il beeins
drv'.
to dry, add ahours'
% litt le
iyt po.tidt
1 pound
i pouno
potatoes,
parsnips,
peeled.'
peeled, sliced
Peeled, sliced
il;; ;hi;
more white wine. Cover tiehtlv;
wine. Cover
cook I
tightly; cook 11;4 hours.
Salt and Parinips,
pepper Yield 4 servings.
Salt and PePPerchopped parsley
3 lablespoons
IPinch
tutl"tPbo*
of mixedchoPPed
herbs ParsleY
dish
main dish
2Pinch
tablespoons herbs
of mixedWorcestershire sauce
sauce
make-ahead main
2 tablespoons Worcestershire
2 lablespoons water 8-ounce iuffted egg
package ruffled noodles
egg noodles
E-ounce package
Preheat oyenwater
2 tablesPoons to 300°F. 1l cup commercial sour
cup commercial sour creamcream
Cut into to
meatoven
Preheat 300'F'
pieces. i-oun.. package
J-ounce cream cheese,
package cream soft
cheese' soft
Cut meat
Arrange into Pieces'
one-third of onions, potatoes, and 6;;;diG finelY choPPed
scallfons, finely chopped
medium scallions,
Arrange
parsnips in casserole.
of onions,
one-third Add Potatoes' and
seasoning and 11clove minced
garlic, minced
clovegarlic,
in casserole' Add seasoning andaa little
little
parsniPs
lamb hot pot
lamb hot Pof
 I pound ground chuck beef lamb-and-pear casserole
1l5-ounce
pound ground chuck beef
can tomato sauce with tomato pieces 1I tablespoon
tablespoon dry dry sherry
sherry
15-ounce
I teaspooncan salttomato sauce with tomato pieces } I tablespoon
tablespoon brandy
brandy
1 teaspoon
Pepper salt
to taste Place
Place venison
venison in in shallow
shaliow pan; pan; pour marinade
pour marinade
Pepper to taste over venison. Refrigerate 12 to 24 hours; turn oc-
I cup grated cheddar cheese :::'^l:li:r* it
Refrigerate rzi.o to"rr;'iir"
} cup
-forCook
grated
noodles
cheddar cheese
Cook noodles according to package
according to package directions
directions
casionally.
i*llilitl{:
Wipe venison
Drain
Drain
dry;
in,"ii,"i;-d;fi;
off
place
Wipe vcnison dry; place on ,act
marinade.
on ;ffi#:
rack in
Strain;
roasting pan.
o._
reserve.
use. in dish requiring. furthir
dish requiring further .;;ft"g.
in ioastinr our.
for use
rinse within hot cooking. Drain;
Drain; Wash salt porkf pork; place
place over
over venison. Pour 1 Y2
pour tyz
water. oriin ue;il; ;;i;'rid?. venison.
rinse with hot water. Drain again; set aside. ^..Y":h.salt
cups water
yl1.into into pan. Add
Add I .up 1 cup reserved mari-
Gradually beat sour,cream into cream
^ Gradually sour cream into cream cheese. ::t: y:rl
nade. Roast in
pan. ir**j
preheated 325 .r'ouJn-i'
in pieh.eated oF oyen 2 hours mari-
or
Stir in scallionsbeat cheese.
Stir in scallions
and garlic; ,.t
and garlic; set aside. lil,f
until ;done. Baste with pan :zs drippings ilum o,
occasionally.
Cook beef in r0-iich.ho;;[ili;;..mbting "riJ".
fork, Cook untilbeef in IQ-inch hot skillet, crumbling with
loses its reo cotoi.-Siir-in"i't".'rorn"to
with "T'li":;1i"11ilh.p"l{r'.oor"r'i.;"il;;irt:
Peel o-nions.
Peel onions. cookCook in boilid;;jl;iiilrij",it
in boiling salted water until
fork, until loses its
sauce, salt, and pepper; set aside. red COIOf. Stir in the tomato tender;
tender; drain.
drain.
sauce, salt, and pepper; set aside.
oblong Sauté mushrooms in
S.1yli_ in small
small amount of butter
- -rn
2-quart baking dish (l l3/c X TVz
x untillightly ryushrooms
browned; set aside.
amount of butter
In oblong 2-quart baking
I % inches) or similar utensi'i, tayer'Z dish (lI V4 X 7 Yz X until lightly browned; set aside.
% inches) or similar utensil, layer Y2 thenooOt.s,
l:y.the-sour-cream ti" noodles, Remove roasting venison from pan; place on
roasting venison
iiorn pun; place on
YI the sour-cream mixture ;;d-%'ir,"'i".r
mixture ___-T...gur
ture-.Repeat and Y2 the beef mi*- mix- cutting
cutting board.
board. Let
Let cool 20toto 30 minutes; eut into
layers in same order. Spriiilr" *itfr cool 20 30 _iiuio;..ut into
ture. Repeat
cheddar layers in sa me order. Sprînkle with cubes. ptacePlaceinintargelargeheapi;i
heatproof serving casserole.
cheese.
cheddar cheese.
Cover tigfrUv wiiir iiu^r,ii *rup;
Coyer tightly with plastic wrap;
:uPgs.
Add
Add onions,onions, muJhrooms,
r;;;i;il"rserole.
mushrooms, consomme, tomato
refrigerate overnight. consommC, tomato
refrÎgerate overnight.
Bake in preheated sauce,and
sauce, andI 1cup cuppanpandrippings.
drippings.
350.F oven until thoroughly
hot,Bake in preheated
about 30 minutes. r.t350"F oven until thoroughly Combine
uomDlne flour
flour with
with Ve1;.1 cup water; mix until
hot, about
perature about 30 minutes. Letsiana- ,oi*
standaTat room,.._
l0 minutes before ,.ruin!i Viaa O tem- smooth.
smooth.Stir Stirinto
intovenison
cup water;
mixture.-Slason
venison.iitur". mix until
Season with
perature about 10 minutes before serving. Yield 6 salt
salt and
and pepper. Add sherry and brandy. with
Simmer
servings. pepper. eaa snerrv anJfiuriji. iirn*r,
servings. on topofofstove,
on.!.oq stove,stirring
stÎrringtrequently,
frequently, 15 minutes or
15 minutes or
marengo
marengo casserole casserole until
untilthickened.
thickened.
1 (3-pound) venlson rossr
Servewith
Serve withboiled
boiledrrotatoes
potatoesand andgreen
green beans, if
} (3-pound) venison roast desired.This
desired. Thiscan canbebema.de
madeth. the day before beans, if
serving
l.recipes Marinade for Game ---- (see
\-vY r"slA/
Index) andand reheated.yield Yield6 to
6 to
d"y';;;;rJi.ruing
8 servings. '*-,- "
Yz2poanilsliced
recipes Marinade for Game (see Index) reheated. g servin;;:
salt po.k
Y2 pound
I pound sliced
small onloni sali pork
1 pound small onions
lnound
Butter1 pound
small
small
fresh mushrooms
fresh mushrooms meat-and-cabbage casserole
meat-and-cabbage casserole
Butter
l can beef consommd l small headhead cabbage (about}
(abour pound)
l:l1tt cabbage t pound)
} can beefcan
1{t-ounce) consommé
tomato sauce r taDrcspoon
llablespoon vegetable
vegetable oiloïl
1 (8-ounce)
Y4 cap all-purpose flour can tomato sauce 2 medium
2.medium onions,
onions, chopped
chopped
cupfrcshly
all-purpose f10ur y2 Ylpound pound lean pork, cubed
SaltY<Iand ground pepper to taste lesn pork, cubed
Salt and freshly ground pepper to taste I pound
1 pound leanlean ground
ground beefbeef
172
172
 MEAT.
MEAT- CASSEROLES
CASSEROLES

I1teaspoon
teaspoon caraway
caraway seeds
seeds
/zY2 teaspoon
teaspoon saltsalt
/zY2 teaspoon
teaspoon pepper
pepper
YzY2 cap
cup dry
dry white
white wine
wine
11 teaspoon
teaspoon vegetable
vegetable oil oil
3 to 6 strips thickly sliced
3 to 6 strips thickly sliced bacon bacon
Remove outer,
Remove outer, wilted cabbage leaves
wilted cabbage leaves and core.
core.
Place cabbage
Place cabbage in in large
large potpot of
of boiling
boiling water;
water; sim-
mer gently
mer gently l010 minutes.
minutes. Remove; Gently pull
Remove; drain. Gently
off 12 leaves;
off 12 leaves; set
set aside.
aside. Finely
Finely chop rest of cab-
bage.
bage.
Heat I1 tablespoon
Heat tablespoon vegetable oil. Add onions,
pork,
pork, and and ground
ground beef; cook until
beef; cook until lightly
browned. Drain
browned. Drain offoff excess
excess fat. Add chopped cab-
bage, caraway
bage, caraway seeds,
seeds, salt, and pepper.
salt, and pepper. Pour
Pour in
white wine;
white wine; cover.
coyer. Simmer
Simmer 10 10 minutes; stir often.
Grease ovenproof
Grease ovenproof dish with I1 teaspoon
dish with teaspoon vege-
vege-
table oil.
table oil. Line
Line dish
dish with half the the cabbage
cabbage leaves;
leaves;
remove thick
remove ribs, if
thick ribs, necessary to
if necessary lie fiat.
make lie
to make flat.
Spoon in meat mixture. Cover with rest of cab-
Spoon in meat mixture. Coyer with rest
bage leaves.
bage leaves.
Cut bacon
Cut bacon strips
strips in half; arrange on top. top. Place
in preheated 350°F
in preheated 350"F oyen; approximately 45
oven; bake approximately 45
minutes. Yield
minutes. Yield 44 servings.
servings.
moussaka
22 large
large eggplants.
eggplants, peeled, peeled. cut into Y4 -inch slices
/r'inch slices
Salt
Salt
55 tablespoons
tablespoons oil oil
1I onion.
onion, peeled.
peeled, choppedchopped fine fine
Y2
% pound ground ground beef beef
Pepper
Pepper
Pinch
Pinch of of thyme
thyme
ll large
large tomato,
tomato, peeled,peeled, seeded.
seeded, chopped
chopped
Cracker
Cracker crumbs
crumbs
11 egg
egg
Y2
/z cup
cup milk
milk
Y4
Va cup
cup grated
grated cheese
cheese
Chopped
Chopped parsleyparsley
Preheat
Preheat oyen oven to to 350°F.
350'F.
Put
Put eggplant
eggplant slices slices into
into colander.
colander' Sprinkle
Sprinkle withwith
salt;
salt; let
let drain.
drain.
Heat
Fieat oiloil inin skillet.
skillet. Add
Add onion;
onion; sauté
sautd until just
until just
beginning
beginning to to brown.
brown. Add Add meat;
meat; cook
cook together,
together,
stirring,
stirring, until
until meatmeat has has browned.
browned. Season
Season with
with salt,
salt'
pepper, and thyme. Add tomato.
- Rinsc and dry eggplant; sauté
pepper, and thyme. Add tomato.
itinre and diy eggplant; sautd in in 44 tablespoons
tablespoons
heated
heated oil oil until
until golden
golden brown.
brown.
Coyer
Cover bottombottom of of greased
greased casserole
casserolewith with thin
thin
layer
layer of cracker crumbs. Arrange layer ofeggplant
of cracker crumbs. Arrange layer of eggplant
on
on top.
top.
Separate
Separate egg. egg. BeatBeat white
white stiff;
stiff; fold
fold into
into meat
meat
mixture with 2 teaspoons cracker
mixture with 2 teaspoons cracker crumbs. Adjust crumbs. Adjust
seasoning
seasoning to to tas te. Arrange
taste. Arrangelayer layer ofof meat
meatmixture
mixture
over
overeggplant.
eggplant. Repeat
Repeat layers;
layers;finish
finish with
witheggplant.
eggplant.
Combine
Combine egg eggyolk,
yolk, milk,
milk,and andcheese;
cheese; pour
pourintointo
casserole.
casserole. Cook 30 minutes. Sprinkle withparsley
Cook 30 minutes. Sprinkle with parsley
before
before serving.
serving. Yield Yield44to to66servings.
servings.
marengo
marengo casserole
casserole
 meal-and-cabbage
meo casserole
t- o nd - ca b b a ge casse r o I e
174
nasi goreng surf-and-turf casserole
nasi goreng s urf-a nd- turf cassero le

nasi
nasi goreng surf-and-turf noodles and ham
and harn
casserole
casserole
33 tablespoons
tablespoons butter
22 tablespoons
butter
all-purpose white
tablespoons all-purpose flour
white flour
Yz pound lean beef, ground
7z pound lean beef, ground 1I cup light crearn
cup light cream
22 tablespoons
tablespoons bread
bread or or cereal
cereal crumbs
crumbs 1I cup
cup shredded
shredded cheddar
cheddar cheesc
cheese
Y4 cups
11/r cups finely
finely chopped
choPPed oniononion 1I tablespoon prepared horseradish
tablespoon prepared horseradish
Salt
Salt and
and pepper
pepper 11cup peas
cup cooked
cooked peas
11 egg,
egg, beaten
beaten 22cups
cups diced
diced cooked ham
cooked harn
Yz
lz cup
cap corn
corn oil
oil Yz cups
11/z cups cooked
cooked noodles
noodles
1I cup
cup diced celery
diced r/ncup
% crumbs
celery cap dry
dry bread
bread crurnbs I

Yz pound canned crab meat

7z pound canned crab meat Melt butter ininsaucepan. Blend
saucepan.Blend
tvteit 2Z tablespoons
tablespoons butter
Yz
/z pound
pound shelled
shelled andand deveined
deveined shrimp
shrimp flour into melted butter
flour into melted buller to
to form
form paiste.
pasle. Add
Add
22cups chicken broth
cups chicken broth constantly until smooth, thick
cream,
cream, stirring
stirring constantly until smooth, thick
22cups cooked rice
cups cooked rice Addcheese; stirsauce untilcheese
sauceunti] cheese
sauce forms.Add
sauce forms. cheese;stir
22 tablespoons
tablespoons curry
curry powder ham,and
peas,ham, andnoodles;
noodles;
Powder melts.
melts. Add Add horseradish,
horseradish, peas,
Preheat
Preheat oven
oven to to 350 F.
D
350'F' blend
blendweIl.well.Pour mixtureinto
Pourmixture l-quartcas-
greasedl-quart
intogreased cas-
Mix
Mix the meat, bread crumbs, Y4Vecup
the meat, bread crumbs, cup anion,
onion,salt,
salt, serole.
serole.Top Topwithwith bread crumbs;dot
breadcrumbs; with1Itable-
dotwith table-
and pepper; bind with egg. Shape into smalJ balls,
and pepper; bind with egg. Shape into small balls, spoon Bakeinin350°F
butter.Bake
spoonbuller. 350'Fovenoven30 minutesoror
30minutes
size of
minutes.
i
size of a walnut;
walnut; leaveleaveinin cold
cold place
placeabout
about4040 until
untilthoroughly
thoroughly heated. Yield4 servings.
heated.Yield 4 servings.
minutes.
Heat
Heat22tablespoons
tablespoons oil oilinins skillet;
k illet; sauté
sautdrest
restofof
onionand celery. Put into large casserole. osso-bucco
osso-buccocasserole
casserole
onion and celery. Put into large casserole.
Heat 44meaty
meatyslicesslicesveal shin,2 2toto3 3inches
vealshin, thick
inchesthick
HeataaIittle
little more
moreoil oilininskillet;
skilleCsauté
sautecrab
crabmeal
meat
and shrimp 2 ta 3 minutes. Put into casserole
and shrimp 2 to 3 minutes. Put into casserole with
with Y4/ncup
cupnourflour
anion and ceIery. Salt
Saltand andpepper
pepper
onion and celery.
Brown meat
Brown meatballs; balls;add addtatoother
otheringredients
ingredients inin 2Yz
2/ztablespoons
tablespoonsolive oil
oliveoil ,

casserole.
casserole. l/z tablespoons
1 Yz tablespoons butter
butter
Put broth into 1 lmedium fine
Put broth intoskilletskilletwith
withrice,
rice,curry
currypowder,
powder, mediumanion, onion,sliccd
slicedfine
and any remaining oil;
and any remaining oil; bring bring totoboir.
boil.Pour
Pour over
over 3 3slalks
stalkscelery,
celery,sliced fine
slicedfine
contents of of casserole;
casserole; stir
stir totomixmix ingredients
ingredients 1 Ioror2 2clcloves garlic,cru
oves garlic, shed
crushed
contents
together. Caver; cook about 1/2 hour. Yield 6 2 2lablespoons tomato
tomato puree
together. Cover; cook about Vz hour' Yield 6 tablespoons Puree
servings. Y2Yzcupcupveal
vealororchicken
chickenslockstock
servings.
t75
175
 osso-bucco
osso-bucco cassero(e
casserole
YzCUp
'12 dry white
cup dry white winewine Bake atat 400°F
Bake 400'F until
until mixture
mixture bubbles
bubbles andand
'12 tablespoon chopped
7z tablespoon chopped basil
basil and lemon
and lem thyme
on thyme crumbs are yield 44
crumbs brown, about
are brown, about 45
45 minutes.
minutes. Yield
1I% tablespoons chopped
V2 tablespoons chopped parsley
parstey servings.
servings.
7z lemon
V21emon
Preheat oven
Preheat oven to to 350°F.
350"F.
Add-salt
Add salt and pepper to
and pepper to nour;
flour; coat
coat pieces
pieces of
of
with il.
meat with
meat it. paprika goulash
goulash
Heat ail
Heat oil in
in skillet;
skillet; add butter. When
add butter. When foaming
foaming,, 11/r
'12 pounds
pounds beef
beef chuck
chuck oror round
round
put in
put in meat lightly brown
meat;; lightly brown aJlall over.
over. Remove with with 33 tablespoons
tablespoons oil oil
slotted spoon;
slotted spoon; keep warm in
keep warm in casserole.
casserole. ·. 3 medium
medium onions,
onions, peeled,
peeled, sliced
sliced
Lightly brown
Lightly brown anion, onion, celery,
celery, and garlic. Add
and garlic. Add paprika
htablespoons paprika
2'1ablespoons
tomato puree,
tomato puree, stock,
stock, and
and wine ta to vegetables; sea- 22 tablespoons f10urflour
son to
son to taste.
taste. PourPour mixture
mixture overover meat. put cas-
meat. Put 2 teaspoons tomato puree
serole
serole withwith tight-fitting
tight-fitting lid into oven
lid into oven 1'/2 to 2
I Vz ta 2 cups beef bouillon
hours.
hours. After about 1I hour add half the herbs and a
After about Bouquet Garni Grrni (see Index)
few
few fine strips of
fine strips of lemon
lemon rind.
rjnd. Cook an hour or sa. so. Salt and pepper
Test mear; if
Test meat; if not
not completely
completely done,done, cook
cook until 1I clove garlic,
gerlic, crushed
tender.
tender. I1 red or green pepper
green pepper
Transfer
Transfer rheat
rheat andand vegetables to la serving platter 2 or or 3 tomatoes, peeled, slicedsliced
with
with slotted
slotted spoon.
spoon. tablespoons sour
6 tablespoons sour cream
cream
Boil
Boil up sauce to
up sauce to reduce slightly.
slighlly. Add
Add lemon
lemon Preheat oven to to 325.F.
325 °F_
juice.to
juice to taste; pour
taste; pour over
over meat.
meat. SpiinHe
Sprinkle top with cubes.
Cut meat into cubes.
remaining
remaining choppedchopped parsley. Serve with
parsley. Seive with boiled
boiled Heat oil in skillet.
Heat skillet Brown
Brown meat meat over
over fairly
fairly high
high
pasta
rasta or or rice.
rice. Yield
Yield 44 servings.
servings. heat; transfer
transfer toto casserole.
casserole.
heat;
Reduce the
Reduce heat in skillet; sautd
the heat sauté onions
onions in in re_
re-
pantry-shelf
pantry-shelf ham-and-
ham-and- maining.-oil.
maining oiL Add Add paprika,
paprika, flour,
flour, tomato
tomato puree,
puree,
vegetable and bouillon;
and bouillon; stir
stir until boiling. pour
until boiling. Pour over
over meat
meat inin
vegetable casserole
casserole casserole. Add
casserole. Add bouquet
bouquet garni,
garni, seasonings,
seasonings, and and
11(I0%.ounce)
(lOV2-ounce) can condensed cretm
can condensed cream of
of chicken
chicken garlic.
garlie. Cover;
Caver; cook about II:y.
cook about hours .
% hours.
soup
soup Blanch
Blanch pepper
pepper 2 minutes. Split; rem ove seeds.
seeds.
_ 2 minutes. Split; remove
IJ(S-ounce)
(S-ounce) can
can chopped
chopped chicken
chicken Cut into
Cut- into strips.
strips. Add
Add with
with tomatoes
tomatoes to to casserole;
casserole;
'Il cup
Yz cup diced
diced cooked
cooked ham
ham cook 15
cook 15 minutes.
minutes.
1(t%-ounce) can pearl
1 (8 Y4 -ounce) can pearl onions
onions Just before
Just before serving,
serving, stir
stir in
in sour
sour cream
cream andand ad-
ad-
|1(7Vz-ounce)
(7 Y2-ounce)cancan baby
baby carrots
carrots just
just seasoning.
seasoning. Serve Serve with noodles. yield
with noodles. Yield 44
I1(E/r-ounce)
(8 '14 -ounce)csn
can cut
eutgreen
green asparagus
asparagus servings.
servings.
Ye cupfine
lJ4 cup finedry breadcrumbs
dry bread crumbs
I1trblespoon
tablespoonbutter
butterorormargarine,
margarine,melted
melted persian
persian lamb-and-apricot
larrlb-and-apricot
Put
Put enough soup in
enough soup in small
small greased
greased casserole
casserole to
to
cover
caver bottom.
bottom. Add layers of
Add layers of chicken,
chicken, ham,
ham, pilau
pilau
onions,
anions, carrots,
carrots, and
and asparagus
asparagus (use halfof
(use half ofeach).
each). '12 cup
Yz cupbutter
butter
Repeat,
Repeat, using
using remaining half of
remaining half of meat
meat and
and vege_
vege- l 10nion
onion .
tables.
tables.Pour
Pourremaining
remainingsoup overmixture.
soupover mixture . 102pounds
l'Il to2
tYz poundslean
leanlamb,
lamb,cubed
cubed
Mix
Mix crumbs with
crumbs with butter;
butter ; sprinkle top of
over top
sprinkle over of 44tablespoons
tablespoonsseedless
seedlessraisins
raisins
mixture.
mixture. 11cup
cupdried
driedaprlcots,
apricots,halved
halved
176
176
 MEAT.
MEAT- CASSEROLES
CASSEROLES

Y2 teaspoon
7z teaspoon ground
ground cinnamon
cinna mon /a teaspoon dried
1;4 teaspoon dried oregano
oregano leaves
leaves
Y2 teaspoon
/z teaspoon chopped
chopped thyme
thyme Heat frypan; sauti
Heat oil in frypan; tomatoes, onions, and
saute tomatoes, and
Salt and
Salt and pepper
pepper garlic minutes, stirring
about 55 minutes,
garlic about constantly. Season
stirringconstantly. Season
22 cups
cups long-grain
long-grain rice
rice with salt, pepper,
with Cover; simmer.to-
pepper, and oregano. Cover; simmerto-
22 tablespoons
tablespoons almonds,
almonds, peeled,
peeled, shredded
shredded matoes in
matoes in their own juices
their own about 20
juices about 20 minutes.
Preheat oven
Preheat oven to
to 320"F.
320°F. Strain through
through sieve; return puree to frypan. Cook
sieve; return
butter in pan;
half the butter
Melt half on ion until
cook onion
pan; cook until liquid is
until liquid reduced to
is reduced two-thirds; stir
to two-thirds; stir fre-
soft and
soft and golden
golden brown.
brown. Add
Add meat;
meat; brown
brown all
ail over
over quently.
quently. Set
Set aside.
aside.
slowly. Add
slowly. Add raisins and apricots. Sprinkle with
raisins and
thyme, salt,
salt, and pepper. Pour
and pepper. Pour over
over rice
cinnamon, thyme, long-grain rice
uncooked long-grain
11 cup uncooked
cold water
cold barely to
water barely cover meat.
to cover meat. Cover;
Cover; cook (according to package directions)
Water and salt (according
Water
gently in in oven about I1%
oven about 1/2 hours. When meat is
hours. When meat Cook rice
Cook in large
rice in amount of
large amount of boiling
boiling salted
tender, if there seems
seems to be too much liquid, boil
Drain; rinse in cool water. Set aside.
water. Drain:
reduce quantity.
to reduce
rice in
Boil rice in usual way l0
usual way lOtoto 12 minutes, or
12 minutes, chops
follow package instructions;
follow instructions; drain well.
weil. 4 pork chops
remaining butter; stir into rice before dry-
Melt remaining /z teaspoon salt
1/2
ing over gentle Arrange rice and meat in lay-
gent le heat. Arrange /a teaspoon white pepper
1;4 pepper
ers in casserole.
ers casserole. Bake l5 15 to 20 minutes. 1;4 teaspoon paprika
/a
Lightly brown
Lightly brown almonds Sprinkle on top
in oven. Sprinkle 2 tablespoons
tablespoons vegetable oïloil
of dish; serve
of serve hot. Yield 4 to 6 servings. Margarine to grease casserole
casserole
3 tablespoons grated Emmenthal or Swiss cheese
1I tablespoon
tablespoon butter
pork-chop and rice Season pork with salt, pepper, and paprika.
casserole frypan. Add chops;
Heat oil in frypan. fry 5 minutes
chops; Fry on
minutes on
each side.
tomato sauce
sauce grease ovenproof casserole.
casserole. Cover
Generously grease
Generously
Va cup
1;4 cup vegetable oil half the pour half
rice; pour half the
the tomato
tomato
33 medium ripe tomatoes, sliced
with half
bottom with
bottom the rice;
sauce rice. Arrange
over rice.
sauce over pork chops
Arrange 22 pork on top;
chops on top;
22 medium onions, chopped grated cheese. layers;
sprinkle with half the grated Repeat layers;
cheese. Repeat
22 garlic c1oves,
cloves, minced
Y2
with butter.
dot with
dot butter. Place
Place inin preheated
preheated 350 OF oven;
350oF oven;
/z teaspoon
teaspoon salt
salt bake 30
30 to 40 minutes. Yield 4 servings.
40 minutes. servings.
/a teaspoon
1;4 teaspoon white pepper
and rice casserole
 MEAT
CASSEROLES •OMEAT
CASSEROLES

por k-a nd - vegelable

pork-and- ve ge t q b le casserole
cossero le
pork-and-vegetable
pork-and- vegetable sausage-and-apple
casserole
casserole casserole
22 tablespoons vegetable oil
tablespoons vegetable 8 cups
E cups cubed white bread
bread (about 15
15 slices)
slices)
I1 pound
pound lean pork, cut
eut into bite-size
bite-size pieces I1 pound country
country sausage
sausage
I1 medium onion,
onion, chopped
chopped 11 large onion,
onion, diced
diced
22 pounds
pounds green
green cabbage, finely shredded
shredded I1 green
green pepper,
pepper, diced
diced
medium polatoes,
33 medium potatoes, peeled, eut into f-inch
peeled, cut 1-inch cubes
cubes Y2 cup water
/z
1 Y2 cups
1% cups hot beef bouillon
hot beef bouillon 22 large apples,
apples, pared,
pared, cored,
cored, chopped
chopped
/z
Y2 teaspoon
teaspoon salt 1I teaspoon
teaspoon salt
r/s teaspoon pepper
1/8 teaspoon pepper Use stale white
white bread
bread for
for cubes,
cubes, oror dry
dry them
them by
by
Use
/z
V2 teaspoon
teaspoon caraway
caraway seeds
seeds putting in 250'F
putting 250°F oven
oven l0 10 minutes.
minutes.
I1 sprig
sprig parsley,
parsley, chopped
chopped sausage in
Brown sausage in large
large skillet.
skillet. Cook
Cook until
until no
no
Heat oil
Heat oil in
in Dutch oven_ Add
Dutch oven. Add meat;
meat; brown
brown onon all
ail trace of
trace of pink is
is in
in meat.
meat. Add
Add onion
onion and
and pepper;
pepper;
sides about l0
sides about minutes_ Add
10 minutes. Add onion;
onion; sautd
sauté nghtly.
lightly_ cook 22 minutes. Stir
cook Stir in
in bread
bread cubes,
cubes, water,
water, apples,
apples,
Stir in
Stir cabbage and
in cabbage potatoes. Add
and potatoes. Add bouillon;
bouillon; salt. Mix together
and salt. together until
until all
ail is
is evenly
evenly moist.
moisI.
season with
season salt, pepper,
with salt, pepper, and
and ,caraway seeds.
caraway seeds. Turn mixture
Turn mixture into
into well-greased
well-greased casserole.
casserole. Cook
Cook in in
Cover;
Cover; simmer
simmer 50 50 minutes.
minutes. Correct seasonings if
Correct seasonings if 350"F oven 30 minutes or until top crusts. Yield 44
350°F oven 30 minutes or until top crusts. Yield
necessary.
necessary. ServeServe garnished
garnished with
with chopped
chopped parsley.
parsley. to 66 servings.
to servings.
Yield
Yield 44 servings.
servings.

178
178
 sausage-and-rice casserole
sausage-and-rice tablespoon if
desired. Yield
saffron, if desired.
tablespoon saffron, Yield about 8
servings.
servings.
2Y2 cups
272 cups milk
milk
I1 teaspoon
leaspoon saffron shreds
shreds
24 pure-pork
24 pure-pork sausage
sa usage links seven-Iayer casserole
seven-layer
cups thin
44 cups thin lengthwise-sliced
lengthwise-sliced onions I1 cup uncooked rice
1 Y4 cups
17a cups long-grain
long-grain rice
riee I1 cup cooked or canned whole-kernel corn
Salt and freshly ground pepperpepper to taste
taste Salt and pepper to taste
bay leaves
22 bay leaves (l5-ounce can) tomato sauce
2 cups OS-ounce
1 Y4 cups
1/l cups water 7n4 cup water
3/

Heat Vz saucepan until warm.

1/2 cup milk in small saucepan Y2
Vz cup finely chopped onion
Sprinkle with saffron;
Sprinkle saffron; let steep 30 minutes.
steep 30 minutes. Y2
Vz cup chopped green pepper
Place sausages
sausages on broiling rack rack in aa pan.
pan. Bake 1I cup cooked or canned green beans
20 minutes
20 minutes at 350°F.
350'F. Turn; bake 15
l5 minutes.
minutes. 3/7a4 pound ground beef
Spread I1 cup
Spread cup onions in large casserole.
casserole. Arrange 4 slices bacon, eut cut up
up
6 sausages
6 sausages over onions; sprinkle with
over onions; with %Y4 of rice. Put ririce
Put ce and corn in
and corn in baking
baking panpan oror dish.
dish.
Season with salt
Season with salt and and pepper.
pepper. Repeat layers;
layers; add
add 1I Sprinkle with salt salt and pepper. _
bay leaf.
bay leaf. Repeat layers 22 more
Repeat layers more times,
times, adding
adding re- Mix tomato
Mix tomato sauce
sauce and water. Pour
and water. half over
Pour half over
maining bay leaf. corn and rice. Add layers
and rice. of onion,
layers of pepper,
green pepper,
onion, green
Strain
Strain saffron from milk.
saffron from milk. Combine
Combine saffron- green beans,
beans, and
and beef. salt and
beef. Sprinkle with salt pep-
and pep-
flavored milk,
flavored remaining milk,
milk, remaining milk, and
and water.
water. Pour per. Add rest
per. tomato-mixture, Top
rest of tomato-mixture, with bacon.
Top with
{r
over rice to
over rice to coyer.
cover. Coyer
Cover tightly.
iih -.{i'" Sake, covered,
Bake, covered, inin preheated 325°F oven 1I hour.
325oF oyen Bake al
Sake at 350°F I hour. Uncover;
350"F 1 hollf. cook 30
Uncover; cook 30
Stir rice mixture before serving, if desired. One
Stir rice mixture before serving, if desired. One minutes.
minutes. Yield
Yield 4 to
to 66 servings.
servings.

sausage-and-rice
saus a ge- a n d- r icecasserole
cass er o I e
179
179
 shepherd's pie casserole
shepherd's p ie casserole
Yz cup water
shepherd's pie casserole
shepherd's /z
I1 tablespoon
tablespoon sugar
I1 cup
cup peeled,
peeled, sliced csrrots
carrots 2Yz
2Yz cups
caps cooked split peas
l1 medium onlon, peeled,
medium onion, peeled, sliced Salt and pepper to taste
33 cups
cups diced
dlced cooked
cooked roast
roast lamb or beef Put ground
ground beef and onion in in pan.
pan. Cook
Cook until
until
Y2 cup
Vz peas, slightly
onp frozen peas, slightly thawed meat is
meat browned; drain
is browned; off fat.
drain off fat. Add
Add tomatoes,
tomatoes,
Salt pepper to taste
SaIt and pepper taste rice, water, and
and sugar.
sugar. Coyer;
Cover; boil
boil gently about
about 25
25
11 cup
cup leftover (or 11 cup
leftover gravy (or cup canned gravy) until rice is
minutes, until is tender.
tender. Add
Add split
split peas,
peas, salt,
salt,
22 cups
cups thick
thick mashed
ma shed potatoes
potatoes and pepper. Heat slowly until
and pepper. until hot.
hot. Yield
Yield 44 to
to 66
Ilegg
egg servings.
22 tablespoons
tablespoons milk
milk
Place carrots in
Place carrots in small saucepan;
saucepan; barely cover coyer
with water.
with Cook until
water. Cook until fork-tender;
fork-tender; drain.
drain.
Meanwhile, in separate
Meanwhile, separate saucepan
saucepan cookcook onion,
onion, veal casserole
barely covered
barely covered with
with water, until tender;
tender; drain. 2 pounds
2 pounds veal
veal shoulder
Combine lamb,
Combine lamb, vegetables,
vegetables, salt, and pepper
pepper in v.. cup
/r cup flour
2-quart casserole;
2-quart casserole; mix
mix well.
weil. Salt and
Salt and pepper
pepper
gravy; thin
Heat gravy;
Heat thin with
with boiling water if
boiling water if very v.. cup
/a cup oil oil
thick. Pour over meat and vegetables; stir
thick. Pour over meat and vegetables; stir to com- to com- I1 large
large onion,
onion, peeled, chopped
chopped
bine. Bake,
bine. Bake, uncovered,
uncovered, at at 350oF
350°F 20 20 minutes.
minutes. 22 carrots,
carrots, peeled, chopped
chopped
Place potatoes
Place potatoes in in pastry
pastry bag;
bag; pipe
pipe over toptop of 22 stalks
stalks celery,
celery, cut
cut diagonally
diagonally
meat mixture.
meat mixture. (Can
(Can mound
mound overover top
top of
of casserole
casserole I1 sprig
sprig parsley
parsley
with spoon.)
with spoon.) Y4 teaspoon
% teaspoon each
each oregano,
oregano, basil,
basil, and
and rosemary,
rosemary, ail
all
Beat egg
Beat egg and
and milk
milk together;
together; brush
brush potatoes
potatoes with
with lied in
tied in piece
piece of
of cheesecloth
cheesecloth
mixture. Return
mixture. Return to to oven;
oyen; bake
bake 2020 minutes.
minutes. Turn
Turn I1 cup
cup chicken
chicken broth
broth
on broiler
on broiler unit;
unit; cook
cook until
until potatoes
potatoes areare lightly
!ightly Y4
Va cup dry white
ctp dry white wine
wine
browned. Serve
browned. Serve hot.
hot. Yield
Yield 44 servings.
servings. 22 tomatoes,
tomatoes, peeled, chopped
chopped
11 clove
clove garlic,
garlic, crushed
crushed
stove-top split-pea
stove-top split-pea 11 tablespoon
tablespoon chopped
chopped parsley
parsley
casserole I1 teaspoon
teaspoon grated
grated lemon
lem on rind
rind
casserole 11 tablespoon
tablespoon lemon
lemon Juice
juice
11pound
pound ground
ground beef.
beef Preheat oven
Preheat oyen to
to 350'F.
350°F.
l1small
small onion,
onion, chopped
chopped Cut veal
Cut veal into
into 2-inch
2-inch cubes;
cubes; dredge
dredge with
with flour
flour
22cups
cups cooked
cooked or
or canned
canned tomatoes
tomatoes mixed with
mixed with aa little
!ittle salt
salt and
and pepper.
pepper.
Yz ctrp
lz cup uncooked
uncooked rice
rice Heat oil
Heat oil in
in skillet.
skillet. Brown
Brown meat,
meat, few
few pieces
pieces at
at aa

180
1E0
 MEATLESS.
MEA TLESS • CASSEROLES
CASSEROLES

time;add
time; addextra
extraoil oilasasrequired.
required. As Asmeat
meatisis V4/aleaspoon
teaspoonwhite
whitepepper
pepper(optional)
(optional)
browned,rem
browned, remove
ove totocasserole.
casserole. Y4r/acup
cupcornflake
cornflskecrumbs
crumbs
-_Sautd
onion,carrots,
Sauté onion, carrots, and celeryininremaining
andcelery remaining Add1Iteaspoon
Add teaspoonsalt salttotowater;
water;bring
bringtotoboil.
boil.Add
Add
oil.Sprinkle
oil. Sprinkleover meat.Add
overmeat. Addherbs, broth,wine,
herbs,broth, wine, macaroni;
macaroni;cook cookuncovered,
uncovered,stirring
stirringoccasionally,
occasionally,
tomatoes,and
tomatoes, garlic.Cook
andgarlic. Cook 22toto33minutes; pour
minutes; pour until
untilalmost
almosttender,
tender,about6
about 6minutes;
minutes;drain.
drain.
overmeat.
over meat. Coyer;
Cover;cook about1IYz%hours.
cookabout hours. Preheat
Preheatovenoventoto350°F.
350"F.
About 20
About 20minutes beforeend
minutesbefore endof ofcooking,
cooking, un-
un- Grease Yz -quart casserole.
Grease1lVz-quart casserole.CoverCoverbottom
bottomofof
cover; adjust Stirinin parsley,
seasoning. Stir
coyer; adjust seasoning. parsley, lemon
lemon casserole
casserolewith
withhalf
halfthe
themacaroni.
macaroni.
rind,and
and lemon juice. Remove
lemon juice. Removebag ofherbs
bag of Combine
Combine cheeses;
cheeses;sprinkle
sprinklehalfhalfofofmixture
rind, herbsbe-
be_ mixtureover
over
foreserving.
fore serving. Yield
Yield 55to
to66servings.
servings. macaroni
macaroniinincasserole.
casserole.Repeat layers.
Repeat layers.
veal-and-ham casserole Combine
Combine eggs eggswith
withmilk, onion, Yz%teaspoon
milk, onion, teaspoon
veal-and-ham casserole salt,
salt, and
and pepper.
pepper.Pour
Pourover overmacaroni
macaroni and andcheese.
cheese.
11/z pounds veal
Yz pounds fillet, cut
veal fillet, into thin
cut into thinslices
slices Sprinkle
Sprinkle top
top with
withcornflake
cornflake crumbs.
crumbs. SetSetcasserole
casserole
11/z cups bread
Yz cups crumbs
bread crumbs ininpan
pan of
of hot
hotwater.
water.
1I egg
egg Bake
Bake 4545 minutes
minutes to to 1I hour,
hour, until
until browned
browned andand
/z cup
Yz milk
cup milk almost
almost setset in
in center.
center. Let
Letcool
cool 10l0 minutes
minutes before
before
tablespoons oil
22 tablespoons oil serving,
serving, tato allow
allow mixture
mixture to to set.
set.Yield
Yield 66servings.
servings.
tablespoons butter
33 tablespoons butter
1l pound
pound cooked
cooked ham,
ham, sliced thin
sliced thin baked
baked macaroni
macaroni in
in four
four
cups mushrooms
sliced mushrooms
3
3 cups sliced
(about 8E ounces
cans (about
22 cans ounces each) tomato sauce
each) tomato sauce
cheeses
cheeses
3/n cup chicken broth
314 cup chicken broth 1l pound
pound elbow
elbow macaroni
macaroni
22 toto 33 tablespoons
tablespoons blanched
blanched almonds
almonds Vr pound
1/8 pound mozzarella
mozzarella cheese
cheese
Salt and
Salt and pepperpepper Vo pound
1/8 pound sharp
sharp cheddar
cheddar cheese
cheese
teaspoon oregano
1L teaspoon oregano Ve pound
1/8 pound swiss
swiss cheese
cheese
/a teaspoon
V4 powdered mace
teaspoon powdered mace 44 tablespoons
tablespoons grated
grated Romano
Romano or or Parmesan
parmesan cheese
cheese
/r
V4 teaspoon thyme /n pound
l/.a pound melted
melted butter
butter
% teaspoon rosemary
V4 rosemary Cook
Cook macaroni
macaroni until
until barely
barely tender;
tender; drain.
drain. Save
Save
oven to 300°F.
Preheat oyen 300oF. Y2
Vz cup water. Put macaroni in buttered baking
cup water. Put macaroni in buttered baking
Pound veal slices thin; thin; coat with
with bread
bread crumbs.
crumbs. dish.
dish.
Dip in
Dip in egg and milk;
egg and milk; coat
coat aga again with bread
in with Cut cheddar
cheddar and
and swiss
swiss cheeses
cheeses into
into small
small slivers;
slivers;
crumbs.
crumbs. mix
mix together.
together. Add
Add toto macaroni;
macaroni; tosstoss lightly.
lightly. Mix
Mix
Heat oil and butter sautd pan; cook veal until
butter in sauté butter and and hot
hot water
water together;
together; pour
pour over maca-
over.maca-
crisp and golden. Remove to deep casserole casserole with a roni.
roni. Sprinkle
Sprinkle with
with grated cheese.
cheese. Bake
Bake about
about 15 l5
slotted
slotted spoon.
spoon. minutes in 400°F
minutes 400oF oyen.
oven. Yield
Yield 44 ta
to 66 servings.
servings.
Crisp ham in same pan; add to veal. vea!.
Sauté mushrooms in remaining
Sautd remaining fat about 5 min-
baked spaghetti
utes;
utes; add little extra butter if
add a little if necessary. Add Yz pound spaghetti
/z spaghetti
tomato sauce, broth, and almonds; stir well. weIl. Add 22 tablespoons
tablespoons butter
butter or
or margarine
margarine
seasonings
seasonings and herbs. Simmer about l0
herbs. Simmer 10 minutes; 1 Y2 tablespoons
llzz tablespoons chopped
chopped onion
onion
pour
pour into into casserole.
casserole. Cover;
Coyer; cook about I1% V4 hours.
hours. 1 Yz tablespoons chopped green
1/z tablespoons chopped green pepper pepper
Adjust
Adjust seasoning. Serve with
seasoning. Serve with noodles
noodJes or wildwild rice.
rice. 22 cups
cups canned
canned or or stewed
stewed tomatoes
tomatoes
YieldTor8servings.
Yield 7 or 8 servings. I1 teaspoon
teaspoon salt
salt
/r
Y4 teaspoon
teaspoon pepper
pepper
MEATLESS
MEATLESS Vo teaspoon paprika
1/8 teaspoon
L1 tablespoon
paprika
tablespoon sugar
sugar
baked 11 cup
cup grated
grated cheese
cheese
baked macaroni
macaroni and
and cheese
cheese Boil spaghetti
Boil spaghetti in in salted
salted water
water until
until tender:
tender;
1/z
1 Yz teaspoons
teaspoons salt
salt drain.
drain.
cups(1
44cups (1 quart)
quart) water
water Meil butter
Melt butter inin pan;
pan; sautd
sauté onion
anion and
and green
green pep-pep-
1/z cups uncooked
1 Yz cups uncooked elbow
elbow macaroni
macaroni per until soft. Add tomatoes, salt, pepper,
per until soft. Add tomatoes, salt, pepper,
I1oror22cups
cups(as
(as desired)
desired)shredded
shredded sharp
sharp natural
natural paprika, and
paprika, and sugar; simmer l0
sugar; simmer 10 minutes.
minutes. Add Add
cheddar
cheddarcheese
cheese spaghetti; mix
spaghetti; mix well.
weil. Add
Add V2Yz cup
cup cheese.
cheese. Turn
Turn into
into
L1or cups(as
or22cups (asdesired)
desired)shredded
shredded process
processcheddar
cheddar greased baking
greased baking dish.dish. Sprinkle
Sprinkle with
with remaining
remaining
cheese
cheese cheese. Bake
cheese. Bake in
in 400"F
400°F oven
oyen until
until cheese
cheese isis brown,
brown,
22eggs,
eggs,beaten
beaten 20to
20 to25
25 minutes.
minutes.
cupsmilk,
22cups milk,whole
wholeor orskim
skim As aa variation
As variation this
this dish
dish can
can be
be made
made byby adding
adding
I1teaspoon
teaspoonfinely choppedonion
finelychopped onion groundsausage
ground sausagemeatmeat ororham.
ham. Yield
Yieid66servings.
servings.

181
lEl
CASSEROLES • MEATLESS
CASSEROLES. MEA TLESS

casserole
banana casserole
banana broccoli- nut casserole
broccoli-nut casserole
66ripe
ripebananas
bananas l%
1 VI cups brown rice
uncooked brown
cups uncooked rice
Y2 cap
Vz cuporange
orangesections
sections cupswater
33cups waler
rZ teaspoon salt
/rY3 cup
cupsugar
sugar V2 teaspoon salt
2 tablespoons orange juice
2 tablespoons orange iuice I1large
large onion,
onion, choPPed
chopped
2 tablespoons lemon juice
2 tablespoons lemon juice
cloves garlic,
22 cloves garlic, minced
minced
Pinch of
Pinch ofsalt
salt /zV2 teaspoon
teaspoon each each dill and thYme
dill and thyme
Peel bananas;
Peel bananas; cut eut lengthwise'
lengthwise. Place
Place inin buttered
buttered I1 teaspoon
teaspoon oregano
oregano
dish.
dish. 7z bunch parsleY,
V2 bunch parsley, minced
minced
membrane from
Remove membrane
Remove from oranges;
oranges; arrange
arrange %V2 pound mushrooms, sliced
pound mushrooms, sliced
oranges on top of bananas. Sprinkle sugar over
over green pepper'
I1 green seeded, sliced
pepper, seeded, sliced
oranges on top of bananas. Sprinkle sugar
bananas. Add juices,
juices, to
ta which
which salt
salt has
has been bunch (2
I1 bunch pounds) broccoli
(2 pounds) broccoli
bananas. Add been
added. 22 to tablespoons peanut
to 33 tablespoons peanut oror corn oil
oil
added.
Bake at 300 to 350°F 30 to 45 minutes. Serve as Y2 cup cashews
Vz cashews
Bake at 300 to 350"F 30 to 45 minutes. Serve as
an accompaniment to park, ham, or game. Yield V2 pound Swiss
/z Swiss oror GruYere
Gruyere cheese
cheese
an accompaniment to pork, ham, or game' Yield 4
ta 6 servings. tablespoons grated Parmesan
2 tablespoons cheese
Parmesan cheese
to 6 servings. lid'
heavy saucepan with
Put rice in hiavy with tight-fitting
tight-fitting lid.
Add water and and salt. Bring to rapid boil;
ta rapid stir once.
bail; stir once'
Reduce heat; simmer, cavered, covered, 45 minutes or until
or until
broccoli casserole
broccoli casserole ail absorbed'
all water is absorbed.
Meanwhile prepare
Meanwhile prepare ail all vegetables
vegetables and and herbs.
herbs'
I1 (l0-ounce)
(JO-ounce) package
package frozen
frozen broccoli
broccoli
Trim broccoli
Trim broccoli of of leaves and tough ends.
leaves and tough ends. Cut off Cut off
11%YI cups
cups milk
milk
3 eggs, Iightly heaten florets;
florets: slice
slice stems
stems into
inta %-inch
V2-inch slivers'
slivers.
3 eggs, lightly beaten Heat
Heat oil oil in
in large
large frying pan. Add
frying pan. Add. onion, garlic,
onion, garlic,
Y2 teaspoon salt
7z teaspoon salt
Y2 and herbs
and parsley). Sauté
(except parsley).
herbs (except until onions
Sautd until anions
/z teaspoon nulmeg
teaspoon nutmeg begin
begin to to get soft. Add
get soft. Add parsley;
parsley; stir in weil.
stir in well' Add
Add
Y2 cup grated cheese
Vz cup grated cheese
Preheat aven to 350°F. mushraoms,
mushrooms, pepper, pepper, and broccoli. Cook
and broccoli. Cook until
until
Preheat oven to 350'F. broccoli isis deep
broccoli stir frequently.
green; stir
deep green; frequently. Remove
Remove
Cook broccoli
Cook broccoli in in small
small amount
amount boiling
boiling water
water 33 from
from heat;
heat; toss
toss inin nuts.
nuts.
minutes; drain.
minutes; drain. Preheat
Preheat aven oven ta 350'F.
to 350°F.
Pour milk
Pour milk into
into smalt
small saucepan;
saucepan; bring
bring to
to bail.
boil. Spread
Spread rice rice inin an oiled casserole.
an oiled with
Cover with
casserole. Cover
Cool ta lukewarm.
Cool to lukewarm. vegetable-nut mixture; sprinkle
uegetable-ttnt mixture; with cheeses.
sprinkle with Bake
cheeses' Bake
Mix eggs with
Mix eggs with saltsalt and
and nutmeg.
nutmeg. Add
Add milk
milk and
and
15
l5 minutes,
minutes, untiluntil bubbly. Yield 88servings.
bubbly. Yield servings'
cheese, beating
beating constantly.
constantly. Pour
Pour into
into greased
greased
cheese,
baking dish; add broccali.
baking dish; add broccoli.
Bake 30 to 40 minutes or until knife inserted in
Balie 30 to 40 minutes or until knife inserted in
carrot casserole
carrot casserole
center cornes out c1ean. Must
Must be
be served
served hot.
hot' Yield
Yield 33cups
cups sliced
sliced cooked carrots
cooked carrots
center comes out clean.
4 servings. (l0%-ounce) can
1I(lOY2-ounce) cancondensed creamof
condensedcream celerysoup
ofcelery soup
4 servings.

iiii broccolicasserole
broccoli casserole
 MEATLESS O• CASSEROLES
MEATLESS CASSEROLES

11 cup
cup or
or 44 ounces
ounces shredded
shredded process
process cheddar
cheddar cheese
cheese gently.
gently. Turn
Tum whole contents into
whole contents casserole. Cover;
into casserole. Cover;
Y4 cup
Va cup fine
fine dry
dry bread crumbs
bread crumbs in 350'F
bake in
bake oven 22 hours.
350°F oven co ver for
Remove cover
hours. Remove for last
last
I1 tablespoon
tablespoon butter
butter or
or margarine,
margarine, melted
melted Vz hour to
1/2 hour brown top.
to brown Do not
top. Do not mash
mash vegetables.
vegetables.
Preheat oven
Preheat oven to 350°F.
to 350"F. Tzimmes
Tzimmes is is not attractive if
not attractive if "mushy." Yield 66 to
"mushy." Yield to 88
Mix soup, and
carrots, soup,
Mix carrots, cheese together
and cheese together in
In servings.
servings.
baking dish.
baking dish.
Mix
Mix bread and butter.
bread crumbs and Sprinkle on car-
butter. Sprinkle cauliflower
cauliflower casserole
rot
rot mixture. about 20
Bake about
mixture. Bake minutes or
20 minutes or until
until
crumbs are
are brown.
brown. Yield
Yield 66 servings.
servings.
I1 medium heat
heat cauliflower
cauliflower
crumbs
Salt and pepper
pepper to taste
taste
carro t, prune, and potato
carrot, sour cream
11 cup sour
I1 cup
cup shredded American
American cheese
cheese
tzimmes casserole
tzimmes T oasted sesame
Toasted sesame seeds
11 onion,
onion, chopped
chopped Rinse break into
caulinower; break
Rinse cauliflower; into florets.
norets. Cook,
Cook,
44 tablespoons chicken fat
tablespoons chicken covered, in small boiling salted water until
small amount boiling until
1 pound
pound brisket
brisket of beef tender, l0 15 minutes. Drain well.
10 to l5 half of
weIl. Place half of
I1 pound tenderized
tenderized prunes
prunes caulinower in
cauliflower in l-quart
l-quart buttered
buttered casserole; season
3 cups
3 cups water with
with salt and pepper.
salt and Spreaâ with
pepper. Spreail with Vz1/2 cup
cup sour
sour
5 carrots sprinkle with I;î cup cheese. Top with
cream; sprinkle with Vz cup cheese. Top with IJ
4 sweet potatoes
potatoes teaspoon toasted sesame seeds.. Repeat layers.
sesame seeds
Y2 cup
Vz honey Bake in 350"F oven until cheese
350°F oyen cheese melts and sour
I] teaspoon
teaspoon salt cream is heated through, about 5 minutes. If If made
1 tablespoon lemon juice
tablespoon lemon more time to heat. Yield 6 servings.
ahead, allow more
potato flour
tablespoons potato
2 tablespoons
Note: seeds, place
To toast sesame seeds,
Note: To place in
in shallow
shaftow
Saute tablespoons fat.
Sautd onion in 2 tablespoons or untif
Heat aa pot; sear meat on all sides,
sides, turning
tuming until
pon
pan in
in 350'F oven 10
350°F oven I0 minutes
minutes or until brown,
occasionally.
shaking occasionafty.
brown. Cover bottom of pot with sautéed
sauteed onions.
Add meat, prunes, and water. Cook 1I hour on low
heat, covered.
celery-and-cheese casserole
celery-and-cheese
Scrape carrots. Wash; slice into thin rounds. 3 cups diagonally sliced fresh celery
Pare sweet potatoes; cut into thick rounds. Add Add tablespoons butter
3 tablespoons
carrots
carrots and potatoes to
and potatoes meat and
to meat prunes, dis-
and prunes, /r
Y4 cup water
meat. Add honey, salt,
well around meal.
tributing well salt, and /z teaspoon crumbled dried tarragon leaves
Y2
lemon juice; cook
lemon juice; cook until tender. Shake pot gently
until tender. 2 tablespoons
tablespoons aIJ-purpose flour
all-purpose f10ur
from time
from to time,
time to time, but do not
but do stir. Water
not stir. Water can
can be taste
Salt to taste
added to prevent sticking. Y2
7z cup milk
Make thickening by browning potato flour flour in 2 1I can cream of chicken
chicken soup
tablespoons melted fat, adding
melted fat, adding 1/4
Va cup liquid from
cup liquid from Y2
Vz cup
cup grated cheddar cheese
meat-and vegetable
meat-and combination. Stir
vegetable combination. Stir until
until % teaspoon paprika
Y4
smooth, cooking
cooking over
over moderate heat about 55 min- Combine celery, 1I tablespoon
Combine celery, butter, water,
tablespoon butter,
utes.
utes. Tum into the
Turn thickening into the tzimmes;
tzimmes; shake
shake pot and tarragon
and in large
tarragon in large saucepan;
saucepan; bring to boil.
bring ta boil.
celery-and-cheese casserole

183
183
CASSEROLES • MEA TLESS

cheese
cheese yorkshire·
y orks hi re- pudding
pudd ing casserole
casserole
l0 minutes. Turn
Reduce heat; simmer, covered, 10 1I cup grated cheese
cheese
celery mixture into buttered
celery mixture bultered 2-quarl
2-quart casserole.
casserole. Yz
Yz cup
cap sliced stuffed olives
olives
Melt 2
Melt butter in
tablespoons butter
2 tablespoons in same saucepan
same saucepan 33 beaten
beaten eggs
eggs
over medium heat. Stir in
heal. Slir flour and
in flour and salt;
salt; cook, 1I teaspoon mustard
stirring constantly, until
stirring constantly, until lightly
lightly browned.
browned. Add 14 cup
Yn cup liquid from
from olives
olives
milk
milk gradually;
gradually; cook, stirring constantly,
cook, stirring constantly, until cups hot milk
22 cups milk
mixture isis smooth and thick.
smooth and Stir in
thick . Stir in soup;
saup; heat Stir bread in
Stir bread in 22 tablespoons butter until
tablespoons butter until weil
well
through. Add cheese; stir until melted. pour
through. Add Pour over coated.
celery mixture,
celery blending lightly;
mixture, blending lightly; sprinkle
sprinkle with Line bottom of of greased baking dish
greased baking dish with
with V3
2A cup
cup
paprika.
paprika. buttered bread. Add Add layer
layer ofof Vz
Vz cup
cup cheese, then
cheese, then
Bake in preheated
Bake 350~F oven
preheated 350"F oven 15
15 minutes
minutes or
or V. cup
V+ cup olives. Repeat
Repeat layers
layers of bread, cheese,
of bread, cheese, and
and
until heated through
until heated through and bubbly. yield
and bubbly. 6 to
Yield 6 to 88 olives. Top
Top with
with remaining
remaining bread;
bread; brush
brush with
with re-
re-
servings .
servlngs. butter.
maining butter.
cheese-and-olive casserole Mix
Mix eggs,
eggs, mustard,
mustard, liquid
liquid from
from olives,
olives, and
and
milk, blending
milk, blending well.
weIl. Pour
Pour over
over mixture
mixture in
in dish.
dish.
22 cups
cups bread,
bread, broken
broken into
into pieces
pieces Bake in
Bake 350°F oven
in 350"F oven 35 35 to
to 45
45 minutes.
minutes. Yield
Yield 66
33 tablespoons
tablespoons melted
melted butter
butter servings.
servings.
184
184
 MEATLESSO• CASSEROLES
MEATLESS CASSEROLES

cheese pilaf
cheese pilaf colcannon casserole
colcannon casserole
This isis aagood
This good accompaniment
accompaniment to to roast
roast duckduck or
or largepotatoes,
44large roughly chopped
peeled, roughly
polaloes, peeled, chopped
chicken.
chicken. 22paisnips orsmall
parsnips or smalilurnips, peeled, roughly
turnips, peeled, roughly
22tablespoons
lablespoonsbutterbulteror ormargarine
margarine chopped
chopped
l 1tablespoon
lablespoonoil oïl 11cup cooked well-drained
cup cooked cabbage or
well-drained cabbage or kale
kale
1 cl ovegarlic
1 clove garlic 22small peeled, finely
onions, peeled,
small onions, finely chopped
chopped
1 cup long-grain uncooked rice rice % cup milk
2/3 cup milk
I cup long-grain uncooked
22cups
cupschicken
chicken bouillon
bouillon tablespoons margarine
22 tablespoons margarine
v.a cup grated Parmesan cheese
Va cup grated Parmesan cheese
egg whites
22 egg whites
Preheat oven
Preheat oyen toto 350"F.
350°F. Vz cup grated
Y2 cap grated cheese
cheese
Heat butter and
and oil in
oil in sautd
sauté pan'
pan. Add Add Sqrlic,
garlic, Preheat oven
Preheat to 350'F'
oyen to 350°F.
Heat butter
crushed finely
finely with
with aa little
!iule salt,
salt, and
and rice.
rice. Sautd
Saute un- un- Cook potatoes
Cook and parsnips
potatoes and together in
parsnips together in boiling
boiling
crushed
til rice begins to color. Pour contents of saute pan
pan salted witer tender; drain well.
water until tender; Mash; mix
weil. Mash; mix
iil ri".6.gins to color. Pour contents of sautd
into casserole.
casserole. Add Add bouillon;
bouillon; cover.
coyer. BakeBake aboutabout with cabbage.
with cabbage.
into
25 toto 30
30 minutes
minutes or or until
untilliquid has been
liquid has been absorbed.
absorbed. While potatoes are
While potatoes cooking, cook
are cooking, onions in
cook onions in
25
Remove from
Remove from oven.
oyen. Add
Add cheese;
cheese; stir
stir with
with fork
fork un-
un- milk until soft. Mix with other vegetables; season
season
til melted and well mixed with rice. This is good salt and
with salt pepper. Add
and pepper. margarine; pour
Ad.d margarine; pour into
into
til melted and well mixed with rice. is a
accompaniment to to roast
roast duck
duck or or chicken.
chicken. casserole.
greased casserole.
accompaniment
For variety,
variety, somesorne seedless
seedless raisins,
raisins, seeded
seeded black
black Beat egg whites until stiff;
Beat egg in cheese.
fold in
stiff; fold Pile
cheese. Pile
For to 25 minutes or
25 minutes or
or white grapes, or strips of blanched
or white grapes, or strips of blanched red or red or green on top
on of vegetables.
top of Bake 20
vegetables. Bake 20 to
pepper can can bebe stirred
stirred into
into rice
rice with
with the the cheese.
cheese' well browned.
until weil Yield 4 to 5 servings.
servings.
pepper
Yield
Yield 4
4
servings.
servings.

cheese yorkshire-pudding
cheese yorkshire'Pudding eggplant casserole
casserole
casserole 22 cups
cups pared,
pared, cubed
cubed eggplanl
eggPlant
22 tablespoons
tablespoons finelyfinely chopped onion
chopped onion
2 eggs
2 eggs
1l cup milk /l cup water
Y4 cup water
cup milk 22 eggs,
eggs, slightly
slightly beaten
beaten
33 tablespoons bacon or roast drippings
tablespoons bacon or roast drippings pieces
22 slices
sliies soft
soft bread,
bread, torn into very
torn inlo small pieces
very small
1 cup sifted all-purpose f10ur
1 cup sifted all-purPose flour V2
/z cup milk
cup milk
Y2 leaspoon sail
/z teaspoon salt
1l cup finely graled Gruyere cheese 11 leaspoon
teaspoon sali salt
cup finely grated Gruyere cheese Pepper
Pepper 10 to laste
taste
Beat eggs
Biat eggs in
in medium-size
medium-size mixing
mixing bowl
bowl until
until very
very v.a cups
11/r cups shredded
shredded sharpsharp cheddar
cheddar cheese
cheese
thick and lemon-colored. Add milk gradually.
thick and lemon-colored. Add milk gradually. Cook eggplant
Cook eggplant and
and onion
onion in
in unsalted
unsalted water until
wateruntil
Add drippings;
Add drippings; blendblend thoroughly.
thoroughly. Add
Add f10ur
flour and
and eggplant
eggplant isistender, about77minutes;
tender,about drain.
minutes; drain.
salt gradually; beat until smooth. Fold in half of -eombine
salt gradually; beat until smooth. Fold in half of Combine ail all ingredients exceptY4Vecup
ingredients except cupcheese;
cheese;
cheese. Pour into well-greased l-quart baking
cheeie. Pour into well-greased l-quart baking mix well. Pour into
mix weIl. Pour into greased
greased l-quart
1-quart casserole.
casserole.
dish; sprinkle remaining cheese over top.
dish; sprinkle remaining cheese over top. Bake uncoveredatat350°F
Bake uncovered 350'F25 25minutes. Sprinkle
minutes'Sprinkle
Bake inin preheated
preheated 450°F
450'F oyen
oven 25
25 minutes
minutes or or
Bake with
with remaining
remaining cheese; bake55minutes.
cheese; bake Yield66
minutes.Yield
until golden brown. Serve immediately. Yield 4 to
until golden brown. Serve immediately. Yield 4 to servings.
servings.
6 servings.
6 servings.

cheesy
cheesy onion
onion casserole
casserole eggplant- tomato casserole
eggplant- tomato casserole
6 cups onion rings, sliced lhin 1Ilargelargeonion,
onion,chopped
choPPed
6 cups onion rings, sliced thin
I/.s cup butter or margarine 22smallsmalleggplants,
eggplants,peeled,
peeled'diced
diced
Yn cup butter or margarine
v.a cup f10ur I/.sr/ecup
cupbuller
butterorormargarine
margarine
/a cup flour
2 cups milk 11(2t-ounce)
(28-ounce) cancanlomatoes, drrined
tomatoes,drained
2 cups milk
lleaspoon garlic salt 11teaspoon
teaspoonsalt
salt
1 teaspoon garlic salt
Y2 leaspoon celery sali Vrleaspoon
1/8 teaspoonpepper
pepper
/z teaspoon celerY salt
2 cups graled cheddar cheese Y4Vacup cupcornflake
cornflakecrumbs
crumbs
2 cups grated cheddar cheese
Place onion inin2-quart Preheat
Preheatoyen
oventoto350°F. ,
Place onion 2-quartcasserole.
casserole' 350'F.
Mel! butter in saucepan; blend in flour. Slowly Cook
Cookonion
onionand eggplantininbutter
andeggplant butteruntil golden
untilgolden
Melt butter in saucepan; blend in flour. Slowly pepper;
stir in milk; cook until thick. Keep f1ame
flamelow.
low.Stir
Stir brown. Add tomatoes, salt,
brown. Add tomatoes, salt, and
and pepper; mix
mix
stir in milk; cook until thick. Keep
in seasonings and cheese. Pour
Pourover
over onions.
onions.Bake,
Bake, thoroughly.
thoroughly. Pour
Pour into
into casserole;
casserole; top
top with
with crumbs.
crumbs.
in seasonings and cheese.
uncovered, at 350°F 1 Ihour.hour.Yield
Yield6 6servings.
servings. BakeBake3030minutes.
minutes.Yield
Yield6 6servings.
servings.
uncovered, at 350oF
185
185
CASSEROI,ES •. MEATLESS
CASSEROLES MEATI,ESS

fresh tomato-corn
fresh tomato-corn casserole
casserole **,
mediumfresh
66medium freshtomatoes
tomatoes
Y2Vzcup chopped fresh
cupchopped freshcelery
celery
Y2Vzcup chopped fresh
cupchopped fresh green
greensweet pepper
sweet pepper
Y2Vzcup chopped fresh
cupchopped freshonion
onion
Salt to
Salt to taste
taste
cupsfresh
22cups fresh corn,
corn, eut from cob
cut from cob
hard-boiled eggs,
33hard-boiled sliced
eggs,sliced
cups Basic
22cups White Sauce
Basic White Index)
(see Index)
Sauce(see
Peel and
Peel and chop
chop 55 tomatoes;·
tomatoes; place place inin saucepan.
saucepan.
Add celery,
Add pepper, and
celery, pepper, onion. Cook,
and onion. Cook, stirring
stirring oc-
oc-
casionally, 15
casionally, minutes. Stir
15 minutes. Stir inin salt. place half
salt. Place half the
the
mixture in
mixture in casserole;
casserole; add half the
add half corn. Arrange
the corn. Arrange
egg slices over
egg slices corn; add
over corn; half the
add half white sauce.
the white Add
sauce. Add
remaining tomato
remaining tomato mixture;
mixture; add add remainÎng
remaining corn.corn.
Cover with
Cover with remaining
remaining whitewhite sauce. Bake in
sauce. Bake in pre-
pre-
heated 350"F oven
heated 350°F about 45 minutes
oven about45 minutes Or until set.
or until set.
Slice remaining tomato;
Slice remaining tomato; arrange
arrange on on casserole.
casserole.
Broil until
Broil until tomatoes
tomatoes are hot. Garnish
are hot. Garnish wilhwith parsley.
parsley.
Yield 66 servings.
Yield servings.

fres h toma
fresh t o-corn casserofe
t oma ta-corn casserole
 MEA TLESST• CASSEROLES
MEATLESS CASSEROLES

leaspoonsalt
7z1/2teaspoon sali
hotfruit
hot fruitcasserole
casserole -'ios
1 J(372-bunce) French-friedonion
canFrench'fried
(3 1/z-ounce)can onion rings
rings
I 1(16'ounce)
(16-ounce)can canaPPlesauce
applesauce vegetables with
Toss vegeiables cheese in
with cheese in 88 xx l2-inch
12-inch
1 (J6-ounce) can apricot
I (16-ounce) can apricot halves, halves,drained
drained shallowbaking
shallow Sprinklewith
dish.Sprinkle
bakingdish. meltedbutter'
withmelted butter.
I 1 (I6-ounce)
(16-ounce) can
can pear
pear halves,
halves, drained
drained Combine tomatosauce
Combinetomato salt;pour
andsalt;
sauceand overvege-
pourover vege-
I 1(16-ounce)
06-ounce)can cansliced
slicedpeaches,
pcaches,drained
drained tuUf"t. Sprinkleonion
tables. Sprinkle ringson
onionrings ontop' Sakeat
top. Bake at 325"F
325°F
I (16-ounce) can white cherries, drained' pitted
1 06-ounce) can white cherries, drained, pitted 20minutes.
20 Yield66servings.
minutes.Yield servings.
) (16-ounce)
I (16-ounce) can can pineapple
pineapple chunks,
chunks, drained
drained
poundbrown
/r1;'4 pound brownsugar
sugar lasagna-and-cheese
lasagna-and-cheese
3J4 stick butter
3/l stick butter
Cinna mon
casserole
casserole
Cinnamon 1/2 cap
Vz seedless raisins
cup seedless raisins
Nutmeg
Nutmeg
Arrange fruit
fruit in
in layers
layers in
in buttered
buttered 3-quart
3-quart cas-
cas- I1to
102 lablespoons rum
2 tablespoons rum
Arrairge
serole. Sprinkle each layer with brown sugar,
sugar, cin-
cin- package (%'Pound)
11 package (l/z-pound) lasagna
lasagna
serole. Sirinkle each layer with brown
namon, and nlltmeg; dot
dot with
with butter.
butter' Bake
Sake in
in I1cup sour cleam
cup sour cream
namon, and nutmeg;
300°F
300oF oyen
oven about
about 30
30 minutes.
minutes. Yield
Yield l0
10 to
to 12
12 cup cottage
1) cup cottage cheese
cheese
servings. Z2 to'l lablespoons blanched,
to 3 taUleJpoons slivered almonds
blanched, slivered almonds
servings. oyen to
Preheat oven to 350'F.
350 oF.
Preheat
the raisins
Soak the in rum.
raisins in rum.
impromptu casserole
impromptu Cook noodles in water until
salted water
boiling salted
in boiling
just
until just
t"nd.r.
tender. Drain; rinse with cold water' Drain agian;
with cold water. Drain agian;
I1 (l-pound)
(l-pound) can
can French-cut
French-eut green
green beans,
beans, drained
pri buttered casserole'
put into deep buttered Sprinkle with
casserole. Sprinkle wilh aa
1 (l-pound) can
can bean
bean sprouts,
sprouts, drained
drained
f if--pound) - sliced
..
little salt and PePPer.
pepper.
f1 iS-bunce)
(S-ounce) can
can water
waler chestnuts,
chestnuls, drained,
drained,
,ou. cream with and raisins'
cheese and
t1 i4-ounce)
(4-ounce) can
can sliced
sliced mushrooms,
mushrooms, drained Ui*
Mix sour cottage cheese
with cottage raisins.
1/4 cup Parmesan
Parmesan cheese
cheese poui over
Pour "iea- toss
ouet noodles;
noodles; toss together lightly' Sprinkle
together lightly. Sprinkle
r/n cap
3 tablespoons butter,
buller, melted wittr almonds;
with atmonas; bake about 20
bake about 20 minutes. Yield 44
minutes' Yield
3 tablespoons melted
(8-ounce) can
1 (S-ounce) can lomato
tomato sauce
sauce servings.
servrngs.
1 casserole
na-and-cheese casserole
lasugnu-and-cheese

1E7
 CASSEROLES.
CASSEROLES MEATLESS
• MEATLESS

lima-beancasserole
lima-beau casserole
/r pound smokedsJab
Y4 pound smoked slabbacon,
bacon.diced
diced
I tablespoonmelted
1 tabJespoon meltedbutter
butterorormargarine
margarine
6small white onions, chopped
6 y4
sma" white onions, chopped
3/4 cup cupfresh
freshororfrozen
frozensliced
slicedcarrois
carrots
(l0-ounce) packages frozen Fordhook lima
33(lO-ounce) packages frozen Fordhook lima
beans
beans
1% teaspoons salt
1 Y2 tellspoons salt
Dash of sifted confectioners' sugar
Dlish of sifted confectioners' sugar
2 cups boiling water
2 cups boiling wa ter
22c10ves garlic,crushed
clovesgarlic, crushed
Bouquet Garni
Bouquet Garni (see (see Index)
Index)
Saute baconinin large
Saute bacon largeskillet
skiilet until
until brown;
brown; addadd
butter.Saule
butter. Sautdonions
onionswith baconini. butter
riith bacon u"ti.i and
unapan
oun
drippings about 1I minute.
drippings about minute. Add Add carrots; ,uuti3iio
carrots; saute to limo-beon
linta-bean casserole
casserole
minutes. Add
44 minutes. Add lima
lima beans,
beans,salt,
salt,sugar,
sugar, and water.
and water.
Tur.n into 2-quart casserole; aaO gaitic. Stir gently withvegetable
with vegetable mixture
mixture and
and remaining
remaining cheese;
cheese; dot
dot
Turn into 2-quarL casserole; add garlic. Stir gently with buUer.
until mixed weil.
until mixed well. Place
Place Bouquet
Bouquet Garni
Garni inin mixture.
mixture.
with butter. Bake
Bakealat 350°F
350"F 30
30 minutes. yield66
minutes. Yield
Bake at 350oF about I hour or until carrots and servings.
servings.
Bake at 350°F about 1 hour or unlil carrots and
onions are
onions tender. Remove
are tender. Remove Bouquet
Bouquet Garni.
Garni. Deco-
Deco-
rate with canned
canned tomato
tomato wedges,
wedges, ifif desired;
rate with
immediately. YieldYield 10l0 to
to 12
l2 servings.
seivings.
desired; serve
serve macaroni-and-cheese
macaroni-and-cheese
immediately.
casserole
casserole
macaroni casserole
macaroni casserole with (l-pound) lJox
JI (1-pound) box ellJow
elbow macaroni
macaroni
eggplant
eggplant ]1(l-pound)
(1-pound) can
1l smalJ
can whoJe
whole tomatoes
small onion, grated
tomatoes
1I eggplant
eggplant (l pound)
(1 pound) 1l clove garlic, minced
44 medium tomatoes
medium tomatoes r/a green
Y4 green pepper, chopped
chopped
5 tablespoons oil
5 tablespoons oil Salt and pepper
2 cloves garlic, chopped
2 cloves garJic, chopped 2 cups
cups grated sharp
sharp cheddar
cheddar cheese
cheese
/z teaspoon salt
1/2 teaspoon salt Butter
/r
1/4 teaspoon
teaspoon pepper
pepper umit tender.
Cook macaroni until tender. Drain;
Drain; set as ide.
I1 stick
stick cinnamon
cinnamon In saucepan combine
combine tomatoes,
set aside.
lomatoes, onion,
onion, garlic,
garlic,
%
Y4 teaspoon
teaspoon allspice
allspice green
green pepper,
pepper, and seasonings.
seasonings. Simmer
Simmer untilgreen
until green
Vz cup red wine pepper
Y2 cup red wine pepper and onion are are soft.
soft. Grease
Grease large
large odlong
oblong
3 tablespoons tomato paste baking dish
baking dish with
with butter. Alternate tayeis"of
bUller. Alternate layers of maca-
maca-
3 tllblespoons tomato paste
t ounces whole or elbow macaroni
8 ounces whoJe or elbow macaroni roni,
roni, cheese,
cheese, and
and tomatoes.
tomatoes. Season
Season between
between lay_
lay-
3 quarts boiling salted water ers. Bake at 350.F
Bake at 350°F I1 hour,
hour, until
until brown
brown on on top.
3 quarts boiling salted water ers. top.
3 tablespoons olive oil Yield 88 servings.
servings.
3 tablespoons olive oil Yield
I1pound
pound meat-loaf
meat-Joafmixture
mixture
2 medium onions, chopped
2 medium onions, chopped
Va cup grated Kafaloteri cheese
Y4 cup grated KafaJoteri cheese noodle kugel
noodle kugel
2 tablespoons butter
2 tablespoons butter 1l package
packagemedium
medium nopdles
nO,odles
Wash
Washeggplant; diceinto
eggplant;dice into l-inch
l-inchcubes.
cubes. tZY4 pound
poundcream
creamcheese
cheese
Peel and quarter tomatoes.
Peel and quarter tomatoes. Y4 pound
Va poundbutter
butter
Heat
Heat 55 tablespoons
lablespoons oiloil in
in large
large skillet.
skillet. Sautd
Saute Y2 pint
Yz pintsour
sourcream
cream
eggplant,
eggplant, tomatoes, and garlic
tomatoes, and garlic55hinutes;
minutes; sitr
sitroc_
oc- Seasonedsalt
salt
Seasoned
casionally toto prevent
casionally preventsticking.
sticking. AddAdd salt,
salt, pepper,
pepper, Pepper
Pepper
cinnamon,
cinnamon,allspice,
aUspice,wine,
wine,and and tomato
tomatopasie;-
paste;ilm_
sim- /aY4cup
cupsugar
sugar
mer 15 minutes.
mer 15 minutes. 44eggs,
eggs,beaten
beaten
Meanwhile,
MeanwhiJe,cook cookmacaroni
macaroniininwaterwateruntil
untildone.
done. Cornnakecrumbs
crumbs
Cornflake
Drain;
Drain;rinse
rinseininwarm
warmwater.
water. Cook noodles;
noodles; drain.
drain. Run
Run water
water over
over them.
them.
Heat _.Cook
Heat3 3tablespoons
tablespoonsoil.
oil.Brown
Brownmeat andonions.
meatand onions. Dissolve
Dissolve cream cheese in
cream cheese in noodles.
noodles. Add Add burrer,
butter,
Combine with
Combine vegetable mixture.
with vegetable mixture. Remove
Remove cin_ cin- sourcream,
sour crea m, seasonings,
seasonings, and andsugar.
sugar. MixMixinineggs;
eggs;
namon
namonstick.
stick. sprinkletoptopwith
withcornflake
cornflakecrumbs.
crumbs.Dot Dotwith
wilhpats
pats
sp^rinkle
Greasea a1313xx99xx2-inch
Grease casserole.place
2-inchcasserole. Placemac_
mac- ofofbutter.
butter.Bake
Bakeatat350oF350°Finingreased
greasedg_8-oror9_inch_
9-inch-
aroni in casserole. Add half of
aroni in casserole. Add half ofcheese; cheese;mix.
mix.TopTop squarepan
square panlVz hours.yield
1 Y2tota2 2hours. Yield6 6servings.
servings.
188
188
 MEA TLESST• CASSEROI,ES
MF]ATLESS CASSEROLES

Boil and drain

Boil and drain noodles. S tir with
noodles. Stir other ingre-
with other ingre-
Iloodlekugel
noodle with fruit
kugel with fruit dients. Place
dients. shallow, heavy
well-greased, shallow,
Place inin well-greased, heavy cas-
cas-
V2pound
7z poundbroad
broadnoodles
noodles serole. Bake at
serole. Bake about /t
350°F about
at 350"F 314 hour' Yield 66to
hour. Yield to 88
No.I1can
I1No. cancrushed
crushedPineaPPle
pineapple servings.
servings.
1 apple,
I apple, grated
grated
I1cup
cupcottage
cottagecheese
cheese noodles-romanoff
Ilood.Jes-romanoff
~ stick melted butter
3/q stickmelted butteror
ormargarine
margarine
casserole
casserole
eggs, beaten
22eggs, bea ten
2 tablespoons lemonjuice
2 tablespoons lemon juice package(5
11package ounces) fine
or66 ounces)
(5 or fine noodles
noodJes
l1cup
Cllp white
white raisins
raisins I1cup
cup cottage
cottage cheese
cheese
V2 cup sllgar
Zz cup sugar
11cup sour cream
cup sour cream
1 Y2 teaspoons
1% teaspoons cinnamon
cinnamon (optional)
(optional) l1small
sma)) onion, peeJed, choPPed
onion, Peeled, chopped
1 cup
1 cup
sour
sour cream
cream I1 teaspoon
teaspoon Worcestershire sauce
Worcestershire sauce
I1teaspoon
teaspoon salt
salt Dash of
Dash of Tabasco
Tabasco
macaroni casserole
macaroni casserole with
wilh eggPlant
eggplant
 Paprika
Paprika
Yz cap grated sharp cheese
sprouts
sprouts are
are used, drain. IfIf fresh
used, drain. fresh are
are used,
used, first
firSt
Y2 cup grated sharp cheese blanch,
blanch, then
then rinse
rinse with
with (old
cold water;
water; drain
drain weil.
welt.
Preheat oven
oven to
to 350
350"F. Cover
Preheat °F. Cover with
with cream
cream ofof mushroom
mushroom sou p.
soup.
Cook noodles in boiling
boiling sahed
salted water
water about Sake
Bake 15
Cook noodles in about 6 l5 minutes
minutes al at 350°F.
350oF. Place
place onion
bnion rings On
rings on
minutes; drainn weil.
minu tes; drai well. top;
top; heal
heat about
about 22 or
or 33 minutes.
minutes. Yield
yield 44 servings.
servings.
Mix well a1l
Mix weil all ingredients
ingredients except grated cheese;
except grated
put into
put into greased Sprinlti with
casserole. Sprinkle with cheese.
Bake
Bake about
greased casserole.
40 minutes.
about 40 Yield i4 to
minutes. yield lo 5s servinls.
servings.
potato-kugel casserole
casserole
E to 10
810 10 potatoes
onion-
onion- peanut
peanut casserole 2onions
2 onions
2 heaping
2 heaping tablespoons
lablespoons chic.ken fat, melted
chicken fat, melted bul cool
22 pounds
pounds onion
onion but cool
33 eggs,
eggs, beaten
beaten
33 tablespoons
tablespoons butter
buller Salt and ground
Salt and ground pepper
pepper to taste
10 taste
lablespoons flour
33 tablespoons flour Peel potatoes.
Peel potatoes . Wash
Wash inin cold
cold water;
water; dry weil.
llzz cups milk
1\/2 cups milk dry well.
Grate potatoes
Crate potatoes and and onions
onions into
into mixing bowl.
Y2 teaspoon
lzz teaspoon salt
salt mixing bowl.
Combine all
Combine ail ingredients;
ingredients; blend
blend well.
weil . pourhixture
Pour mixture
22teaspoons
leaspoons prepared
prepared mustard
mustard
11teaspoon
into greased 3-quart casserole. Bake 22 hours
into greased 3-quart casserole. Bake hours in
in
leaspoon Worcestershire
Worceslershire saucesauce preheated 350"F
preheated 350°F oven.
oven. Cut
Cut in
in squares.
squares. yield
Yield 6 to g8
Vz-cup
Yz cupchopped salted peanuts
chopped salted peanuls 6 to
servings.
servings.
Boil
Boilonions
on ions ininsalted wateruntil
saltedwater until tender.
tender. Arrange
Arrange
ininbaking
bakingdish.
dish.
Iv1elt butter; stir in
- Melt butter; stir in flour.
flour. Add
Add milk;
milk; stir
stir until
until
thick.
thick. Add
Add salt,
salt, mustard,
mustard, and and Worcestershire;
Worcestershire:
pour_over
pour overonions. Sprinkle with
onions. Sprinkle peanuts. . Bake
withpeanuts Bake inin
J)u-.r,
350°Fovenl0lOto
oven minutes .yield
to l515minutes. 4 servings.
Yield4servings.

pea-pod
pea-pod casserole
casserole
I ]package
packagefrozen peapods,
frozenpea pods,boiled
boiled
I 1can
canwater
waterchestnuts,
chestnuts,sliced
sliced
1 1can
canbean
beansprouts,
sprouts,ororfresh
freshbean
beansprouts
sprouts
I 1can creamofofmushroom
cancream mushroomsoup
soup
l 1can
canonion rings(optional)
onionrings (optional)
Boil
Boilpea
peapods
pods22minutes; drain. place
minutes;drain. Placeinincas_
cas-
serole.
serole.Place
Placewater
waterchestnuts
chestnutson
onpeapeapods.
pods .Next
Next
place layer of
place layer of bean sprouts. IiIf canned
bean sprouts. canned bean
bean
190
190 o nion- peanut cossero
onion-peanul casserole
le
 MEATLESS
MEA TLESS O• CASSEROLES
CASSEROLES

Heat oil in large

large Dutch oven sauœpan. Add
aven or saucepan.
spinach-artichoke
spinach- artichoke casserole garlic; cook IJ minute.
minute. Add spinach. Cover;
Caver; steam
steam
I1 (6-ounce)
(6-ounce) can whole
whole mushrooms,
mushrooms, drained 3 minutes. Season with salt, pepper,
3 pepper, and nutmeg.
nutmeg.
l1 can mushroom
mushroom pieces,
pieces, drained
drained eggs and
Beat eggs cream in small
and cream bowl until
small bowl until well-
66 tablespoons
tablespoons butter blended. Stir in spinach.
blended. spinach.
11 tablespoon
tablespoon flour Grease ovenproof dish
Grease dish with
with butter; spoon in
butter; spoon
Y2
lzz cup milk Sprinkle with bread crumbs; dot
spinach mixture. Sprinkle
1Z
Y2 sail
teaspoon salt with butter. Place in preheated OF.. Bake about
425"F
preheated 425
Dash of of pepper
pepper 15 minutes or until
15 browned. Yield 66 to
until lightly browned. ta 8
I1 (l-pound)
(l-pound) can artichoke
artichoke hearts,
hearts, drained servings.
2 (l0-ounce)
2 (lO-ounce) packages
packages frozen chopped
chopped spinach,
spinach,
cooked
cooked
Sauté mushrooms in in butter.
butter . Remove;
Remove; separate
squash casserole
casserole
Sautd separate
whole crown and pieces.
pounds yellow summer
2 pounds summer squash
whole
flour to
Add flour
Add melted butter
to melted left in
butter left in pan;
pan; cook l1 onion,
onion, minced
Add milk; Salt and pepper to taste
until bubbly. Add
until bubbly. stir until
milk; stir smooth. Add
until smooth.
salt, pepper, mushroom pieces and spinach. spinach.
I1 can condensed cream of mushroom soup
1I cup fine dry bread crumbs
Drain
Drain artichokes. Place in
artichokes. Place in buttered
buttered casserole;
casserole;
2 tablespoons
tablespoons butter
caver with
cover with spinach mixture . Pour
spinach mixture. Pour sour-cream
sour-cream
sauce over casserole; top with mushroom crowns Slice squash.
Slice Add anion;
squash. Add onion; co
cover with water.
ver with
crowns..
Cook until
Cook until tender; drain. Season
tender; drain. with salt
Season with salt and
Bake
8ake in in 350°F
350'F oven about 30
aven about 30 minutes.
minutes . Yield 8
Yield
pepper. Put
pepper. soup, and
Put squash, undiluted soup, and crumbs
crumbs
servings.
in alterna
in alternate in greased
layers in
te layers greased baking dish. Dot
baking dish.
1 Note:
Nole: This
This can be frozen but do nol
be frozen freeze wilh
not freeze with each with butter.
layer with
each layer butter. End with crumbs on
End with on top.
Sour-Cream
Sour-Cream Sauce. 350"F oyen
8ake in preheated 350°F
Bake oven 30 minutes. Yield 6
servings.
sour
sour cream sauce
cream sauce
Y2
Yz cup
cup sour cream
22 tablespoons lemon juice
sweet-potato and banana
Y2
Vz cup
cup mayonnaise casserole
81end ingredients; heat.
Blend heat. Pour on casserole.
casserole.
44 medium sweet
sweet potatoes
44 tablespoons butter
spinach casserole niçoise
nigoise 11/z
Yl teaspoons saltsalt
22 pounds spinach 4 bananas, sliced
sliced
1l tablespoon
tablespoon olive oil oil 3/a
3/4 cup
cup brown sugar
sugar
11 clove garlic, minced 3/a cup
3/4 cap orange
orange juice
Y2
/z teaspoon salt
salt Cook sweet
Cook potatoes in
sweet potatoes in boiling
boiling waterwater until
until
r/r teaspoon pepper
1/8 tender firm; cool.
still firm;
tender but still cool. Peel; slice 1;'
Peel; slice % inch thick.
inch thick.
Vr teaspoon ground
1/8 ground nutmeg Place in
Place in buttered
buttered casserole
casserole in in alternate
alternate layers
layers
44 eggs
eggs potatoes dotted
potatoes with butter
dotted with butter and
and sprinkled
sprinkled withwith
Y4
Ye cup
cu'p heavy cream
cream salt, and
salt, and bananas
bananas sprinkled with brown
sprinkled with brown sugar.
sugar.
Butter to grease
grease dish
dish top layer
End top
End with bananas,
layer with bananas, dotted with butter.
dotted with butter'
22 lablespoons
tablespoons dried
dried bread
bread crumbs
crumbs Add orange
Add juice. 8ake
orange juice. in 350°F
Bake in 350"F aven about 30
oven about 30
11 tablespoon
tablespoon butter
butter minutes or
minutes or until
until the top isis browned.
the top browned' YieldYield 66
Thoroughly
Thoroughly wash
wash spinach; drain..
spinach; drain servings.
servings. spinach
spinachcasserole
casserole"icoise
nic.oise
CASSEROLES.
CASSEROLES MEATLESS
• MEATLESS

zucchini casserole
zucchini casserole Whip
Whipcottage
cottagecheese
cheesewith
withbasil
basilininblender.
blender.Place
place
Y2-
alternating
alternatinglayers ofzucchini
layersof zucchiniand
andcheese
cheeseininl l%-
provengale
provençale quartcasserole.
quart Top with Parmesan. Bake un-
casserole.Top with Parmesan. Bake un-
mediumzucchini,
zucchini,sliced intoovals covered
covered2525to
to30
30minutes.
minutes.Yield
Yieldabout
about66servings.
servings.
33medium slicedinto ovalson diagonal
ondiagonal
l large onion,
Ilarge onion, sliced
sliced
large tomatoes,
33large tomatoes, sliced
sliced
44anchovy fillets, cul
anchovy fillets, cut up
up
1I tablespoon
tablespoon caperscapers
1l clove garlic, minced
clove garlic, minced casserole
casserole of
of pigeons
pigeons
I1 leaspoon
teaspoon salt salt 2 to 4young
youngpigeons
pigeonsor orsquabs
squabs (depending
(depending on
ground black
2104 onsize)
size)
Freshly ground
Freshly pepper to
black pepper to tasle
taste 33tablespoons
tablespoons fJour flour
tablespoons fresh
22 tablespoons basil, minced,
fresh basil, minced, or or 22teaspoons
teaspoons Salt
Saltandand pepper
pepper
dried basil
dried basil
Vacup
J,4 cup butter
butter or
or margarine
margarine
Vzcup
Y2 freshly grated
cup freshly grated Parmesan
Parmesan or or Romano
Romano cheese
cheese 1I onion,
onion, peeled,
peeled, chopped
chopped
Butter
Butter Y2
/z pound
pound carrois,
carrots, peeled,
peeled, sliced
sliced
Line lightly
Line lightly buttered
buttered ovenproof
ovenproof casserole with
casserole with 1l chicken
chicken bouillon
bouillon cube,
cube, crumbled
crumbled
half of
half of sliced zucchini, onion,
sliced zucehini, onion, and
and tomatoes.
tomatoes. Top Top 1l/a
J,4 cups
cups water
water
with hal
with halfofanchovies,
f of anehovie5., capers, garlic, salt,
capers, garlic, pepper,
salt, pepper, 33 oror 44 lomatoes,
tomatoes, peeled,
peeled, sliced
sliced
basil, and
basil, and cheese.
cheese. Dot with butter.
Dot with butter. Repeat
Repeaf layers.
layers. 1l bay
bay leaf
leaf
Dot wilh
DOl with butter.
butter. Bake,
Bake, uncovered,
uncovered, at at 375°F
375.F 35 to
35 ta Preheat
Preheat ovenoven to to 325°F.
325"F.
45 minutes,
45 minutes, until until zucehini
zucchini isis tender. yield 66
tender. Yield Split
Split pigeons
pigeons into into halves;
halves; dredge
dredge with
with fIour
flour
servings.
servings. mixed
mixed with with aa liule
little salt
salt and
and pepper.
pepper.
Heat
Heat buller
butter inin sauté
sautd pan.
pan. Brown
biown pigeons
pigeons onon ail
all
zucchini- cheese casserole
zucchini-cheese sides; rem ove to casserole.
sides; remove to casserole.
uncooked long-grain white rice
cap uncooked
Vz Clip Add
Add anion
onion and
and carrots
carrots to to pan;
pan; sauté
sautd in
in remain-
remain-
Y2
onion
cap chopped onlon
Vz cup ing
ing fat.
fat. Put
Put any
any remaining flour flour and
and bouillon
bouillon cube
cube
Y2
% teaspoon
teaspoon salt
salt into
into pan,
pan, addadd water;
water; stir
stir until
until boiling.
boiling. Pour
Pour over
over
%
contents of casserole.
casserole. Add Add tomatoes
tomatoes and
and bay
bay leaf.
1l cup boiling
boiling water leaf.
Y2
lzz cup water Cover; cook about 22 hours.
cook about hours. Remove
Remove baybay !eaf
leaf and
and
l pound adjust seasoning
seasoning before serving.
serving.
1 pound (2(2 to 3 medium-size)
medium-size) sliced zucchini
squash,
squash, sliced If pigeons
If pigeons are are unavailable,
unavailable, use use Cornish
Cornish Hens.
Hens.
1(E-ounce) Yield 44 servings.
1 (8-ounce) can tomato
tomato sauce
YI cup diced green
Yz green pepper
pepper
I1 cup or
or 4 ounces
ounces shredded
shredded sharp cheddar cheese
sharp cheddar chicken and artichoke
Add
Add rice,
-boiling riee, onion, Y2 teaspoon
anion, and Vz teaspoon salt to rapidly
boiling water. Cover tightly;
water. Cover tightly; boil
boil gentty 20
gently 2,J hearts
minutes.
minutes. 1l large
large onion
Bring Y2 cup
Bring Vz cup water to boiling.
water to Add %
boiling. Add Y4 teaspoon
teaspoon boned chicken
44 boned chicken breasts
breasls
salt
salt and squash. Cook until squash is just
and squash. just tender,
tender, Salt
about
about 88 minutes;
minutes; drain.
drain. I1 stick
stick butter
Preheat aven to
Preheat oven ta 350'F.
350°F. 2Y2 teaspoons paprika
2Yz
Gently
Gently mix
mix rice, squash, tomato
rice, squash, tomalo sauce, and pep-
sauce, and pep- 44 tablespoons
tablespoons flour
per.
per. Pour mixture into
Pour mixture into lVz-quart
l Y2-quart casserole;
casserole; cup chicken
1/2 cap
Vz chic ken stock
slock
sprinkle with
sprinkle cheese. Bake
with cheese. Bake uncovered
uncovered about
about 2020 3/t cup sour
3/4 cup sour cream
cream
minutes.
minutes. Yield servings.
Yield 66servings. I1 cup
cup white
white wine
wine
can artichoke
I1 can artichoke hearts
hearlS
zucchini
zucchini and
and cottage-cheese
cottage-cheese 55 slices
slices crisp
crisp bacon
bacon (crumbled)
(crumbled)
Slivered almonds
Slivered almonds
casserole
casserole Sali to
Salt taste
10 taste
33medium
medium zucchini,
zucchini, sliced
sliced Chop onion
Chop onion finely.
finely. Skin
Skin chicken;
chicken; sprinkle
sprinkle with
with
Ya chopped onion
cupchopped
J,4 cnp onion salt.
salt.
22tablespoons vegelable oil
tablespoonsvegetable oil Heat butter
Heat butter in
in frying
frying pan;
pan; brown
brown chicken.
chicken. Re-
Re-
I1pound
pound cottage
cottagecheese
cheese move chicken
move chicken from pan. Sautd
from pan. Sauté onion
onion and
and paprika
paprika
I1teaspoon
teaspoonbasil
basil in remaining
in remaining butter;
butter; remove
rem ove pan
pan from
from heat.
heat. Stir
Stir in
in
/rY3cup
cupParmesan
Parmesancheese
cheese flour; return
flour; relurn to
to heat. Gradually add
heat. Gradually add stock;
stock; stir
stir un-
un-
Preheat oventoto350.F.
Preheatoven 350 F. D
tiltil mixture
mixtureboils
boilsand
and thickens.
thickens. Add
Add sour
sour cream
cream andand
Sauti
Sautézucchini onionininoil.
and onion
zucchiniand oil. wine; sim mer
wine; simmer lightly.lightly.
192
192
 POUL TRYO• CASSEROLES
POULTRY CASSEROLES

Place chicken
Place chicken and
and drained
dish or
ovenproof dish
ovenproof
drained artichoke
or casserole;
artichoke hearts
top with
casserole; top
hearts inin
with sauce.
sauce. chicken barley
chicken barley casserole
casserole
Cover; bake at 35DoF 1 hour.
Cover; bake at 350"F I hour. TopTop with
with bacon
bacon and
and 22cups chicken broth
cupschicken orboulllon
brothor boulHon
almondsbefore
beforeserving.
serving. Yield
Yield44servings.
servings. V2 pound
lzu pound barleY
barley
almonds
butter or
tablespoons butter
33tablespoons or margarlne
margarine
chicl<en and
chicken and asparagus
asparagus l1small
small onlon,
V2 pound
/z
onion, choPPed
chopped
mushrooms, sliced
pound mushrooms, sliced
ro))-ups
roll-ups I1 cup
cup bite-size
blte.slze pleces cooked chlpkcn
pieces cooked chicken
V2 curp
Vz plain yogurt
cup plain yogurt
I1pound
pound fresh
fresh asParagus
asparagus
3/t
V-I cap shredded Monterey
cup shredded Monterey Jack
Jack pheese
çheese
44whole
wholechicken
chicken breasts,
breasts. spllt,
split. sklnned'
skinned, pounded
pounded I
thin 2 tablespoons
2 tf;blespoons chopped
chopped PrrsleY •
parsley
thln Heat broth to
Heat-broth to boiling in larie
boiling in saueepan. Add
lar~e saucepan. Add
2 tablespoons
2 tablespoons flour flour
barley; Simmer about 4$
cover. Simmer
barley; cover. minutes or
45 minutes or until
until
l clove.garllc, minced
1 clove garlic, minced
tender.
tender. .
teaspoon salt
I1teaspoon sail t:

V2 teaspoon dried leaf

leaf thyme
thyme Meanwhile melt
Meanwhile butter in
melt butter in frypan; sauté onion
frypan; sautd onion
/r teaspoon dried transparent. Add mushroUms;
until transparent. mushrooms; sautd sauté lightlY
Iightly
Y4 teaspoon
/r teaspoon paprika
paPrlka
l/a teaspoon pepper just
just until juices Remove from
appear. Rernoye
juices appear. from heat
heat; set
set
Vr teaspoon pepper
2 cups sliced onions aside.
aside.
2 cups sllced onions
3 large fresh tomatoes,
tomatoes, sliced
sliced Combine chicken, yogurt,
Combine chicken. anQlzz
yogurt, and V2 cup cheese.
cup cheese.
3large fresh cooking, remove from
V2 cup chicken broth barley has finished cooking,
When barley rem ove from
Vt cu,g chlcken broth and chicken
qhlckg.n mixtures.
Wash asparagus;
asparagus; break break offoff each
each spear
spear asas far heat. Add
heat. mushroom and
Add mushroom mixtures'
Wish Transfer to to large greased casserole
large greased dish. Sprinkle
casserole dish. Sprinkle
down as it snaps easily. Place
down as it snapJeasily. Place 2 or 3 spears 2 or 3 spears on
on each
each
chicken breast. Roll; seeure with food picks. parslev. Bake in
with remaining cheese and parsley. in 350°F
350oF
chicken breast. Roll; secure with food
Combine flour, flour, garlic, VI teaspoon serf ings.
oven 50 minutes. Yield 4 to 6 servings.
combine garlic, vz teaspoon salt, vt tea-
salt, 'i4 tea-
spoon
spoon thyme, paprika, and pepper; mix well' Roll
thyme, paprika, and pepper; mix weil.
chicken breasts
breasts in in mixture.
chicken
Place
Place onions and
onions
mixture.
and tomatoes
tomatoes in in bottom
bottom of 13 x
of 13 x 99 chicken breasts in sour
Four
xx 2-inch
Place
2-inch baking
baking dish; reserve 88 slices
dish; reserve of each.
slices of each. cream
cr€am
Place chicken
chicken breasts
breasts overover sliced
sliced vegetables.
vegetables. Ar- Ar-
1I package
prckage drted
dried chlpped beef
chlPPed beef
range reserved
range reserved slices slices of
of tomato
tomato and
and onion
onion ovet
ovef
chicken. 6Octrtctren
chicken breasts,
breasts, boned, sklnn{' split
boned, skinned, sPllt
chicken.
Combine sllces btcon,
66 slices bacon, cut
eut In
in half
half i
Combine chicken chicken brothbroth andand Ih % teaspoon
teaspoon salt salt
22 cans
cans condensed mushroom soup
condensed mushroom sorfP
and
and % teaspoon thyme. Pour over chicken
'i4 teaspoon thyme. Pour over chicken andand
vegetables. 1I- plnt
plnt sour
sour cream
cream
vegetables. Cover Couer loosely
loosely with
with foil.
foil. Bake
Bafcg in 350°F
in 350oF
ovin 30
oven 30 minutes; baste occasionally with juices in
minutes; baste oecasionally with juices in tt
Chopop beef
beef finely; place in
finely; place bqttom of
in bottom of casserole
casserole
bottom
bottom of of pan.
pan. Uncover:
Uncover; bake bake 1515 minutes
minutes or or until
until dish.
dish. •:
chic ken and vegetables are tender. Yield 88 Wrap
Wrap each chicken
each chic piece with
ken piece half of
wfth half of bacon
-bacon
chicken airA vegetables are tender. Yield slice. on its
piece on oqn bed
its o\fn of chipped
bed of chipped
servings. slice. Place
Place each
each piece
servings.
chicken breasts in sour cream
beef.
beef. I

Mix together
Mix undiluted soup
togetherundiluted soupand andsour cream;
sour.cream;
pour over chicken. Bakeat275"F
Bake at 275 oF 2Vzto
2V2 to 3 hours'
3hours.
- Serve chicken
oouroveichicken.
on bed
bedof of hot
hotrice orsurround
riceor surround
S.tu. chickenon
with Duchesse
with Potatoes (see
Duchesse Potatoes Yietd66
lndex).Yield
(see Index).
servings.
servings.

chicken
chicken casserole
casserole
V2Vtcup
cupbutter margarlne
butterorormargarine
44chlcken
chlcken breasls
breasts
Salt
Saltand pcppel
andpepper
1Ican (rbout1515ounces)
csn(about rrtlchokchearts
ounces)artichoke heerts
1Ionion,
onlon,peeled, choPPed . I
peeled,chopped
paprlka
teospoonspaprika
22teaspoons
33tablespoons flour
tlblespobnsflour
V27zcup
cupwarer
waler
1 lchic ken bouillon
chlcken boullloncube
cubc
V2Vzcup
ctpsour
sour ctetm
cream
1 lcup
cupdry
drywhite
whltewine
wlne
193
193
 chicken
chicken casserole
casserole
or 33 sUces
22 or bacon, fried,
slices bacon, crumb r"u
fried, crumbled Cover;
Cover; cook
cook 3030 minutes.
minutes. Add
Add cherries
cherries and
and pine--
pine-
Almond sUvers,
slivers, toasted
toasted apple;
apple; cook 30 minutes.
minutes. Adjust
AJmond cook 30 Adjust seasoning.
seasoning. Serve
Serve
Preheat ovenoven toto 350°F.
350oF. on bed
on bed ofof rice
rice sprinkled yietA 4+
Preheat sprinkled with
with parsley.
parsley. Yield
Heat butter
Heat butter in in sauté put in
pan; put
sautd pan; in chicken. servings.
Sprinkle with
Sprinkle with salt
salt and pepper; brown
and pepper; brown onon both
sides. Put into casserole
Put into with drained artichokes.
casserole with
sides.
Add onion
Add onion and paprika to remaining fat;
and paprika fat; sauté
sauti chicken-cream casserole
casserole
until onion is
until onion soft. Remove
is soft. from heat;
Remove from stir in
heat; stir 4 cups cooked chicken
4
flour. Return to
flour. Return cook 1I minute. Gradually
heat; cook
to heat; 2 cups fresh bread crumbs
2
add water, in
add water, in which
which bouillon has been dij-
bouillon cube has dis- 4 tablespoons
4 tablespoons butter
solved; stir until
solved; stir until boiling.
boiIing. Remove from heat; add 2 tablespoons
2 tablespoons flour
sour cream and
sour crearn and wine.
wine. Reheat
Reheat a few minutes with- l1 cup milk
out boiling; pour
out boiling; pour over
over chicken.
chicken. Cover;
Cover; cook about
about /ll;4 teaspoon
teaspoon ground
ground mace
Mace or
or nutmeg
nutmeg
I1 hour.
hour. Before
Before serving,
serving, sprinkle with bacon
bacon and I1 tablespoon
tablespoon chopped
chopped parsley
parsley
almonds.
almonds. YieldYield 44 servings.
servings. I1 egg,
egg, beaten
beaten
Salt and pepper
Salt and pepper
chicken-cerise
chicken-cerise casserole
casserole Preheat oven
Preheat aven to
to 375'F.
375°F.
Grind chicken;
Grind chicken; mixmix with
with bread
bread crumbs.
crumbs.
44chicken
chickenJolnts
joints Make cream
Make cream sauce:
sauce: Melt
Melt 22 tablespoons
tablespoons butter;
butter;
. Salt
Salt blend in
blend in flour.
flour. AddAdd milk milk gradually.
gradually. WhenWhen
Paprlkr
Paprika smooth, bring
bring to
to boil,
boil, stirring
stirring constantly.
constantly. Boil2
Boil 2 to
to
smooth,
Vz cup
Yz cup butter
butteror or margarine
margarine 33 minutes;
minutes; add add mace
mace or or nutmeg
nutmeg andand herbs.
herbs. Let
Let
tablespoonsflour
33tablespoons flour cool slightly.
cool slightly.
I1teaspoon
teaspoon sugar
sugar Add sauce
sauce to
to chicken
chicken mixture,
mixture, stir
stir well,
weil, adding
adding
/ll;4 teaspoon Add
teaspooneacheachground
ground cloves and ground
clovesand ground remaining butter
remaining butter and
and egg.
egg. Season weil . put
Season well. Put in
in but-
but-
clnnlmon
clnnamon tered fireproof
fireproof dish;
dish; allow
allow room
room for for chicken
chic ken
Vr tered
1/8teaspoon
teaspoondry drymustard
mustard cream to
cream ta rise
rise slightly. Cook in
slightly. Cook in oven
aven 30 to 35
30 to 35
11large can(2(2cups)
largecan cups)cherrles,
cherries,drained
drained minutes.Yield
minutes. Yield44to to66servings.
servings.
I1boulllon
bouilloncube,
cube,crushed
crushed
l 1small
smancancan(l(1cup) crushedpineapple
cup)crushed pineapple
Cooked
Cookedrice rice chicken-peach casserole
chicken-peach casserole
Preheat oventoto375.F.
Preheatoven 375 oF. I 1frying
frylngchlcken
chlcken(about 3V2pounds)
(about3/z or66totot8
pounds)or
Sprinkle chickenwith
Sprinklechicken withsalt andpaprika.
saltand paprika. chic kenjoints
chicken joints
Heat butter in skillet. Brown
Heat butter in skillet. Brown chicken chicken onon all
ail 22tablespoons
tablespoonsbutter
butterorormrrgarine
margarine
sides;
sides;remove
rem ovetotocasserole.
casserole. l 1tablespoon
tablespoonoll
oil
Corn bineflour,
Combine flour, sugar,
sugar,and spiceswith
andspices wi thremain-
remain- l 1large
largeonlon,
onion,peeled,
peeled,sllced
sliced
ingingfat;fat;add cherryjuice
add cherry and bouillon
juiceand bouilloncube.
cube.Stir
Stir I 1green
greenpepper,
pepper,seeded,
seeded,cut
eutinto
lntostrips
strips
until
until boiling
boilingand thickened; pour
and thickened; pour over
over chicken.
chicken. I 1large
largecan
can(about
(about3030ounces)
ounces)sllced
slicedpeaches
peacbes
194
194
11tablespoon
tablespooncornstarch
comstarch
11tablespoon
tablespoonsoy
soysauce
sauce
3 tablespoons white winevinegar
3 tablespoons white wine vinegar
2 tomatoes,
2 tomatoes, peeled,
peeled, thickly
thicklY sUced
sllced
Preheatoven
Preheat oven to
to 375"F.
375°F.
Disjoint and skin chicken.
Disjoint and skin chicken.
Heat butter
Heat butter and
and oil
oil in
in skillet.
skillet. Brown
Brown chicken
chicken
pieces on
pieces on all
ail sides.
sides. Cover;
Cover; reduce
reduce heat.
heat. Cook
Cook
about l0
about 10 minutes.
minutes. Remove
Remove chicken;
chicken; arrange
arrange in
in
large casserole.
larce casserole.
Sauté onion
Sauti onion and
and pepper
pepper in
in remaining
remaining fat
fat until
until
onion isis transparent.
onion transparent.
Drain peaches;
Drain peaches; reserve
reserve syrup.
syrup.
Mix cornstarch
Mix cornstarch smoothly
smoothly with soy sauce
with sauce and
vinegar. Add
vinegar. Add I1 cup
cup peach
peach syrup.
syrup. Pour into
into skillet.
Stir until
Stir until boiling;
boiling; boil
boil until
until clear.
clear. Add
Add peaches
peaches and
tomatoes. Pour
tomatoes. Pour skillet
skillet contents
contents over
over chicken.
Cover casserole;
Cover casserole; cook
cook 3030 toto 4O
40 minutes. Remove
Remove
Iid last
last 55 minutes.
minutes. Adjust
Adjust seasoning.
seasoning. chicken provengale
chicken provençale
lid 1l cup chicken
chicken broth or orwater
water
Serve with
Serve with wild
wild rice
rice to
to which
which sorne cookeci green
some cooked Few black olives
ollves
peas and
peas and a a few
few strips
strips ofof red
red pepper have
have been
been Preheat oven to to 325 OF.
325"F.
added. Yield
added. Yield 66 servings.
servings. Cut fowl into neat piece~.
Pieces.
Mix saIt
Mix and pepper
salt and with cornstarch;
pepper with dredge
cornstarch; dredge
chicken well.
well.
cbicken
chicken provençale
provengale Heat in sauté
butter in
Heat butter pan; brown
sauti panj chicken. Re-
brown chicken.· Re-
1l small
small stewing
stewing fowl
fowl move to to casserole.
casserole.
Salt to remaining
garlic to remaining fat with
fat with
Salt and pepper
and pepper Add vegetables
vegetables andand garlic
11 tablespoon
tablespoon comstarch
cornstarch any
any remaining
remaining cornstarch; cook aa few
cornstarch; cook few minutes.
minutes.
y..
lt cup
cap butter
butter oror margarine
margarine Add
Add wine
wine and
and broth; until boiling.
stir until
broth; stir Pour over
boiling. Pour over
33 small
small onions, peeled,
onions, peeled, halved
halved chic ken.
chicken. Caver
Cover tightly;
tightly; cook
cook 2Y2
2Vz to
to 3
3 hours.
hours. Just
Just
44 small olives.
add olives.
small carrots,
carrots' peeled,
peeled, quartered
quartered before
before serving,
serving, adjust
adjust seasoning
seasoning andand add
11 c10ve
clove garlic,
garllc, crushed
crushed If fow!
If fowl isis unobtainable,
unobtainable, use use 4-pound fryer.
4-pound fryer.
44 tablespoons
tablespoons redwine
red wine Yield 4 to 5 servings.
Yield4to5servings.
chicken-peach
chic k en-peach casserole
cassero I e
CASSEROLES o POIILTRY
CASSEROLES-POULTRY

chicken- rice casserole

chicken-rice casserole
l 2Yz
Vl to pounds fryer-cbicken
to33pounds parts
frycr-chlcJren parts
tablespoons butter
55tablespoons butteror ormargarine
margarlne
trblcspoons olin
44tablespoons ollveoil oll
tablespoons sherry
l 2tablespoons sherty
1l sman
smrll onion,
onlon, cbopped
chopped
1l green
gten pepper,
pcpperr cbopped
chopped
1l clove garllc, mlnced
clove garlic, mlnccd
1I cup
cup raw long-graln rlce
raw long-grain rlce
1llzz cupc cbicken
Vl cups broth
chlcken brotb
1l bay
bry leaf
leaf
Y2 tcrspoon salt
Vl teaspoon Eolt
lzr tcaspoon
y.. teaspoon pepper peppcr
Plnch of
Pincb ofsrffron
saffron
12 medium tomrtoes, peeled,
mcdlum tomatoes, peeled, sliced
sllced
2 tablecpoons Parmessn
l tablespoons Parmesan cbeese cheese
Wash chicken;
Wash chicken; pat pat dry.
dry.
Heat 44 tablespoons
Heat tablespoons each butter and
each butter oil in
and oil in large
large
-
skillet over
skillet moderate heat.
over moderate Brown chicken
heat. Brown chicken weil
well on
on
all sides.
ail sides. Pour Pour sherry
sherry over
over chicken;
chicken; remremove
ove
chicken from
chicken pan.
from pan.
Add onion,
Add onion, green pepper, and
green pepper, garlic to
and garlie to pan;
saute until golden.
sauté until golden. Add Add rice; sauté
sauti 2 minutes. AddAdd
chicken broth,
chicken broth, bay
bay leaf, pepper, and saffron;
leaf, salt, pepper,
bring to
bring boil.
to boil. chicken-sorrento
chick en-sonen t o casserole
cassero Ie
2-quart casserole. Pour
Grease 2-quart Pour in rice mixture;
Grease milk, water, a little seasoning, and
and ail other in~re­
all other ingre-
top with chicken.
top with chicken. Cover casserole; bake at 350°F 35OoF dients. Coyer;
Cover; cook in oyen
oven 1 to 1I lA hours. AdJust
I to Z. hours. Adjust
45 minutes.
45 minutes. seasoning to
seasoning to taste
taste before
before serving.
serving. Yield
Yield 55 oror 66
Sauté tomatoes in
Sautd tomatoes in I1 tablespoon butter; place
piace on servings.
chicken.
chicken. SprinkleSprinkle with cheese; bake
with cheese; 15 minurcs.
bake 15 minutes.
Yield
Yield 44 servings.
servings. chicken
chicken and taco-chips
chicken
chicken somento
sorrento casserole casserole
casserole
taco shells
99 taco shells or
or I1 (l2-ounce)
(ll-ounce) bag
ba, taco
taco chips
chips
cbleken (3
11 chicken to lyz
(3 to 3 Vl pounds)
pounds) wbole chlclen
22 whole cblcken brrrstr,
breasts, cooked,
cooked, choppcd
cbopped
flour
Flour 11 (l0/z-ounce)
(IOV1-ounce) can
can condensed
condensed chlcken-and-rice
chicken-and-rice
Selt and pepper
Salt rnd pepper soup
3lablespoons soup
3 tablespoons oll
oil 2 cups grated
2cups grated sharp
sbarp cheddar
cheddar cheesc
cheese
lzr cup rice
V3 cup rlce 1 (lO-ounce) cNn
can tomrtoes
tomatoes and and grcen
green chllles
chilles
I1large 1(l0-ounce)
large onion,
onion, peeled
peeled Crush taco
taco shells
shells or
or chips
chips in
in bowl.
bowl. place
Place layer
layer
I1orange Crush
orangecutln
eut in half, seeded, but
balf, seeded, but not
not peeled
peeled
lzz cup mllk of
of chips
chips in
in bottom
bottom of of greased
greased l-quart
I-quart casserole.
casserole.
III cup m1lk Sprinkle layer
layer of
of chicken
chicken over chips. pour
over chips. P~ur several
seve~aI
l1cup Sprinkle
cup wrter
water spoonfuls soup
spoonfuls soup over
over chicken
chicken layer.
layer. Sprinkle
Spnnkle with wlth
33tablespoons cbopped pimlento
tablespoonschopped pimiento layer of
of cheese.
cheese. Pour
Pour several
several spoonfuls
spoonfuls tomatotomato
y4 terspoon thyme layer
y.. teaspoon thyme and green-chili
green-chili mixture
mixture overover cheese
cheese layer.
layer. Repeat
Repeat
Plnch and
Plncbofsugar
of sugar layering process
layering process until
until all
ailingredients
ingredientsareareused.
used. Top
Top
Plnch of cayennepeppcl
Plncbofcayenne pepper casserole with
with additional
additional grated
grated cheese
cheese ifif desired.
desired.
.. Preheatovento350oF.
Preheat oyen to 350°F.
casserole
Cut Bake25
Bake 25minutes
minutesatat350oF.
350°F.
chic ken into
Cut chicken into pieces; coat with
pieces; coat with flour
flour to
to Thiscan
canbe
beprepared
prepared ahead
aheadand
and refrigerated
refrigeratedbe-
be-
which This
whichaalittle
littlesalt andpepper
saltand pepperhave
havebeen
beenadded.
added. -fore baking.
fore It freezes well
baking. It freezes weil before
before andand after
after
Heat oil
Heat oil inin skillet.
skillet. Brown chieken on
Brown chicken on all
ail sides;
sides; baking.Yield
Yield44toto66servings.
servings.
remove. baking.
remove.
Put riee into
Put rice skillet; stir
into skillet; over low
stir over heat until
low heat until
brown.
brown. curried-chicken casserole
curried-chicken casserole
Put
Put onion
anionand orangethrough
and orange through food
food processor
processor 22tablespoons
tablespoonsbutter
butterorormrrgarlne
margarine
ororgrinder;
grinder;use blade.Mix
coarseblade.
usecoarse rice.put
Mixininrice. Putmix-
mix- l tablespoonsoll
2lablespoons oil
tureinto
ture intocasserole;
casserole; arrange chiekenon
arrangechicken ontop.
top. Add
Add 22onlons,
onlons,peeled,
peeled,sliced
siiced
txt
196
 POULTRY O CASSEROLES
POULTRY-CASSEROLES

I llarge apple, peeled, cored, sliced

large apple, Peeled, cored' sllced
Cook2Vr Stiroccasionally
hours.Stir
Cook 2~tota33hours. whilecook-
occasionallywhile cook-
1 tablespooncurrY
curry powder ing to be sure sauce does not stick. Serve with
ing ,o be sure sauce does not stick' Serve with
I 1tablespoon Powder
l Yl tablespoonflour
tablespoon
flour -boiledrice
boiled andchutneY.
rieeand chutney.
teaspoon powderedturmeric
lzr teaspoon
turmeric IfIf fowl 4-pound fryer'
use 4-pound
unobtainable, use
fowl isis unobtainable, fryer.
~ teaspoonPowdered
ground ginger Yield4or5servings.
Yield 4 or 5 servings.
lzl teaspoon ground ginger
Salt andpepper
pepper
Srlt rnd
2 teaspoons sugar
2 tcospoons sugar
4 cupsglblet
4 cups
gibletstock
stockororwoter
water flemish chicken casserole
flemish chicken casserole
1 small stewingfowl
fowl 2 large carrois,sllccd
2lsrcec$rots, sUced
l 1small stewing
teaspoon curry psste 22cdn oruonswlth
greenonlons tops, rliced
withtoPs, sUced
l2teaspooncurtY Paste
slalks celery, chopped f1fierrt
bearl of
ofcelerf,, into Julienneetrlpc
eut lntotullenne
celery, cut ,trips
2 strlks celery, chopped
2 tablespoons seedless raisins 44sprlgs ofprrsleY
sprigsof panley
2 tablespoons seedless nislns
2 teaspoonschutneY
cbutney SaIt rnO
Sclt pepper to
ground pepper
fresbly ground
and frcshly to trltc
taste
2 teospoons
2 teaspoonslemontulce
lemon Juire (3 V2-pound) cblclen
11(3lzz-pound) wltb glblctc
cbickeo wlth giblets
2 teaspoons
Preheatoven
aven to 325 OF.
ta 325"F. Vt cup butter
y.. cup butter
Preheat
Heat butter
butter and
and oil
ail in
in large
large skillet.
skillet. Add
Add onions
anions 22 tablerpoons vegetable oll
tablespoons vcgetable oil
Heat
and apple; sautd
sauté until
until just
just soft.
soft. Add.cYr-ry
Add curry powder
powder 22 large onions, qurrtettd
large onlons, quartered
and apple;
and flour; .ook bay leef
11 bgy leaf
noot; cook 33 minutes,
minutes. stirring.
stirring. Add
Add turmeric,
turmeric.
ginger,
"na seasoning, and sugar;
git g"t, seisoning, and sugar; mix
mix weIl.
well. Add
Add stock;
stock; I1 recipe Beurre Mrnld
reclpe Beume (see Indcx)
Manié (sce Index)
stir until boiling.
stir until boiling.
eu
11 egg
Cut fowl into neat pieces . Add with all other in- ~ cup
Yt hall-and-half crerm
cap hrlf-and'half cream
Cut fowl into neat pieces. Add with all other parsley
gredients. Remove io
gredients. Remove to casserole;
casserole; cover lighLly.
cover tightly' tablespoons frtshly
2 tablespoonr mlnced panley
fresbly mlnced
Jle mish c hic ke n casse ro Ie
 CASSEROLES. POULTRY
CASSEROLES-POULTRY
Combinecarrots,
Combine carrots,green
greenonions,
onions,celery, parsley
celery,parsley 2 2tBblespoons
tablespoonsflour
pepper,and
flour
sprigs, salt,pepper,
sprigs,-salt, chickenliver
andchicken liverand
andneck
neckiniir Y2Vzcup capturkey
turkeybroth
broth
soup kettle;cover
soupkettle; coverwith withwater.water.BringBringtotoboil;boil; l cupmllk
lcup mllk
reduce
reduce heat. heat.Simrner
Simmeruntiluntilvegetables
vegetablesare iretender.
tender. 3 3tablespooos
tablecpoonssherry
sherry
Removeliver
Remove liverand
andneck fromkettle;
neckfrom kJttle;cool.
cool. 114lzrteaspoon
teacpoonsalt
salt
Removemeat
Remove meatfromfromneck;
neck;discard
discardbones.
bones. Dash
Dashofofpepper
pepper
Strainliquid
Strain liquidfrorn
fromkettle~
kettlqreserve.
reserve. Darhofofnutmeg
Dasb nutmeg
Place cooked vegetables,Iiver, liver,and
andneckneckmeat
meatinin 2112
2Y,ztoto33 cups
- -Place cooked vegetables, cuprcooked
cookedturkey,
turkey,eutcutupup
blende-ror
blender orfood-processor
food-processorcontainer;
container; process
processuntil
until 1l{l-pound)
(l-pound) package
packagespagbetti,
pureed. speghetd,cooked'
cooked,dralned
dralned
pureed. 112/zcop
cupgrattd
gretedParmesan
PcrmeEsncheese cheese
Cutchicken
chickeninto intoserving pieces.
servingpieces. 1127rcup
cupgrated
gratedSwiss
Cut Swlsscheese
cheese
Melt butter with
Melt butter with oil in heavyoil-ih heavyskillet.
skillet.Add
Add Preheat
Preheatoven
oventoto350 0 P.
350.F.
chrlcken; fry fryunti]
until browned.
browned. Rernove chickinfrorn
Remove chicken from
chicken;
skillet; season
season withwithsalt placeinin large
Sauté mushrooms
, Sautd mushrooms butter33minutes.
ininbutter minutes.AddAdd
skilletj saltand pepper. Place
and pepper. large flour;
flour;mix weil. Add
mixwell. Add broth, milk, andsherry;
broth, milk, and cook
flameproof casserole; sherry-sauce
cook
flameproof casserole; add pureed add, iuiied mixture.
mixturi. AddAda oler Jow
over lowheat,
heat,stirring
stirring constantly,
constantly,until
untii sauce
liquid, quartered
reserved liquid, quartered'onions, bayleaf;
and bay thickens. Add salt, pepper, and nutmeg; mix
reserved
cover.
'onions, and leaf;
1lrickep. Add salt, pgpper, and nutmeg; mixweIl.
well.
cover. Combine
uomDme sauce, turkey, and drained spaghetti.
sauce, turkey, and drained spaghetti.
Bake in in preheated
preheated 350 3j0oF about 1I hour
oven about hour oror Turn
T\rrn into
into 2-quart
2-quart casserole.
Bake 0 P oven
casserole.Sprinkle
Sprinkle with
withcheeses.
chleeses.
until chicken is tender. Remove chicken, onions,
until chicken is tender. Remove chicken, onions, Bake
Bake 30 30 minutes. Yield 66servings.
minutes. Yield servings.
grd bay
and bly leaf from casserole
leaf from casserole with with slotted
slotted spoonj
spoon;
discard bay
discard bay Jeaf. place chicken
leaf. Place chicken and and onions
onions inin
tureen.
tureen.
Ad~ Beurre
Beurre ManiJManid to to casserole
.Add
stirring constantly,
stirring constantly, until
Bgat egg;
until thickened.
thickened.
liquid; simmer,
casserole Iiquidj simmer,
SEAFOOD
SEAFOOI)
Beat blend in
9gg; blend in cream.
cream. Add Add toto sauce in cas-
sauce in cas_
serole- slo-wly; simmer,
serole slowly; simmer, stirrîng stirring constantly,
constantly, untiluntil
toJS- through.
heated thrgugh. Pour pour over over-chicken mixrur.;
chicken mixture; cabillaud cod au
au gratin
sprinkle with minced
sprinkle with minced parsley. parsley. Serve in soup bowls. 1I pound potatoes
potatoes
Yield about 66 servings.
servings-. tablespoons bulter
44 tablespoons
Yield about bulter oror margarine
malgadne
22 tablespoons
tablcspoonc Hght llght cream
cream or milk
oimllk
1I eu,
turkey-and-broccoli egg, beaten
'Saltand
Salt and white
whltc pepper
casserole
casserole 1112 pounds
llzz pounds cod mlets
cod fllletc
2packrgcc 22 tablespoons
tablespoons dry dry white
white wlne
wlne
2 packages frozen
frozen broccoll,
broccoli, cooked
7r 22 teaspoons
teaspoons lemonJulce
lemonJuice
cop butter
113 cup butter
/r113 cup
cup flour
nour 22 tablcpoons
tabiespooD8 flourflour
lYz 1 8ma" packege
lsmall package froTen
frozen shrlmp,
sbrimp, thswed
thawed
1112 ctpsturkcy
cups turkey broth
broth orconsommd
or consommé
l1cup IIz cup
cup grated
grated Gruydrc
Gruyére theese
èheese
enporated mllk
cup evaporafed milk lzz
I1cup Milk
Mitk
cup dry
dry whlte
white wlne
wlne
Preheat oven
Preheat oven to 450 oP.
to 450.F.
Salt
Saltand and pcpper
pepper
Worcesterlhlre Cook potatoes
Cook potatoes in in boiling
boiling salted
salted water.
water. Drain
Worcestershtresruce sauce Drain
33cups_coeruely thoroughly; dry
thoro-ughly; dry over
over low
low heat.
heat. Mash
Mash well,
well, adding
cups coanelydlceddiced cooked
cooked turkey
turkeyororchicken
chicken adding
Groted
GratedParmessn
Parmesancheese
cbeese 22 tablespoons butter, cream,
tablespoons butter, cream, andand egg.
egg. Season
Season with
with
saltand and pepper.
pepper.
--Arrange broccoli in
Arrange broccoli in greased
greased shallow
shallow casserole
casserole salt
dish. Put fish
Put fish into
into skillet
skillet with
with wine,
wine, lemon
lemon juice,
juice, and
dish. and
enough salted
enough salted water
water barely
barely to to cover;
cover; poach 15
Melt butter; stir
.Melt_butteri stirininflour.
flour. Add.broth,
Add broth, milk,
milk, and
and ioactr tS
yp9. minutes. Drain
minutes. Drain carefully;
carefully; retain
retain stock.
stock. Flake
Flake fish
wine. Cook,
Cook, stirring
stirring constantly,
constantly, until'mixture
until mixture isis fish
thickened coarsely;remole
coarsely; rem oveskin.skin.
thickenedand andsmooth.
smooth. Cook Cookandandstir
stir22or
or33min-
min-
utes.
utes.Season
Seasontototaste.
taste. Make sauce with 22 tablespoons
Make sauce with tablespoons butter,
butter, flour,
flour,
and and I1 cup cup fishfish stock.
stock. AddAdd shrimp
shrimp and cheese;
Layturkey
.Lay overbroccoli
turkeyover broccoliininbaking
bakingdish.
dish. Cover
Cover and cheese;
with seasontototaste.taste.
withwine-cream
wine-creamsauce. Sprinklegeierously
sauce. Sprinkle generouslywith with season
grated Put flsh
Put fish into into oven
oven dish;
dish; add
add enough
enough sauce to
cheese.Bake
gratedch€ese. Bakeatat400-oF
400 0 PaUou-t
aboutiO 20min,ites
minuteso,or sauce to
until moisten. Cover
moisten. Coverwith withpotatoes;
potatoes;brushbrushwittr
with a !iule
untiJbubbly.
bubbly.Yield
Yield6 6toto88servings.
servings. a titde
milk.milk.BakeBakeaboutabout30 30minutes,
minutes,untiluntilpotato
potato crust is
crust is
rkey- tetraznni casserole
futurkey-tetrazzini casserole brown.
brown.
Serve anyremaining
remainingsauce sauceseparately,
separately, thinning
lzzYlpound
poundmuohrooms,
musbrooms.s[ced .. F*..lny thinning
sllced rtitdown downififnecessary
necessarywith withaalittle
!iulefish
fish stock.yield
stock.
Yield 4
4
trblespoonc
33 tablespoonsbutter
butterormargarlne
or margarine oror.5 servings.
5 servings.
19t
198
 SEAFOOD • CASSEROLES
SEAFOOD. CASSEROLES

butter in
Heatbutter
Heat sautépan.
in sautd Add onion;
pan. Add sauté until
onion; sautC until
casserole of
casserole halibut with
of halibut with soft. Add
soft. and shrimp;
rice and
Add rice shrimp; season carefully. Add
season carefully. Add
lemonjuice.
lemon juice.
almonds
almonds Fill peppers with
Fill peppers with mixture. Arrange in
mixture. Arrange in buttered
buttered
Y2 cup
Yz cupbutter
butteror
ormargarlne
margarine add broth.
casserole; add
casserole; broth. Cover; cook about
Cover; cook 30 min-
about 30 min-
33tablespoons
tablespoons blanched
blanched sllvertd
slivered almonds
almonds or until
utes, or
utes, until tender. Yield 4 servings.
tender. Yield 4 servings.
22teaspoons
teaspoonsdrydry mustard
mustard
11tablespoon
tablespoon tarragon
tarragon vinegar
vinegar
3 tablespoons
3 tablespoons
44 small
sliced
sllced
or 2large
small or
green
green
l large halibut
olives
olives
hall but steaks
steaks
casserole of
casserole sole vdronique
of sole véronique
Preheat oven
Preheat to 350'F.
oven to 350°F. cups milk
22 cups milk
Heat butter
Heat butter inin sauti
sauté pan;
pan; sautd
sauté almonds
almonds until
until pounds fllleg
2Y2 pounds
2/z fillets of
of sole
sole
just beginning
just beginning to to color.
coloT. Add
Add mustard,
mustard. vinegar,
vinegar. I1 2Y2 cnps
2Yz sHced mushrooms
cups sllced mushrooms
tablespoon water,
water. andand olives. weil a
Stir well
olives. Stir a few Y2 cup
Yz butter or
cutp butter or margarine
margarine
iablespoon
minutes.
minutes. 2l cups
cups white seedless or
white seedless or secded
seeded Srapes
grapes
Arrange fish
Arrange fish in
in shallow
shallow buttered casserole; pour
buttered casserole; tablespoons flour
44 tablespoons
sauce over.
sauce over. Cover;
Cover; cook
cook 25
25 to 30
30 minutes. Yield 4 Salt and pepper
Salt pepper
servings.
servings.
Lemonjulce
IemonJulce
tablespoons bread crumbs
4 tablespoons
casserole of
casserole of shrimP-stuffed
shrimp-stuffed tablespoons grated cheese
2 tablespoons cheese
Preheat
Preheat oven to 375 375"F.
oF.
peppers
peppers milk in
Heat milk in skillet. just below
When just
skillet. When boiling
below boiling
4 large
4 large red
red or
or green
green peppers
pep pers point,
point. put
- Sauté mushrooms in half the butter 3 minutes.
in fish; poach very gently 5 minutes.
2 tablespoons butter
2 tablespoons butter oror margarine
margarine Sautd
casserole. Ar-
lightly buttered casserole. Ar-
l1 small onlon, peeled'
small onion, peeled, chopped
choPPed Put with grapes into Iightly
1I cup cooked rice
cup cooked rice range drained fish on top. toP.
1I small can (or small
smatl can small package
package frozen) shrimp Meltremaining
Melt remaining butter. Add flour; stir 1I minute.
flour; stir minute.
Salt and pepper to
Salt and pepper to tastetaste Add fish
Add milk; whisk
fish milk; whisk until thick and
until thick and smooth.
smooth.
pepper, and juice; pour
lemon juice;
and lemon pour
Lemonfuice
Lemonjuice
,
Season with salt,
Season with salt, pepper,
with bread crumbs and cheese
1I cup broth or
cup broth or consommé
consomme over
over fish
fish.. Sprinkle
Sprinkle with bread crumbs and cheese
Preheat
Preheat oven
oven toto 350°F.
350'F. mixed
mixed together;
together; dot with butter.
dot with Cook 25
butter. Cook to 30
25 to 30
Cut
Cut slice from stem
slice from stem end
end of
of each
each pepper;
pepper; remove
remove minutes or
minutes or until top isis golden
until top brown. Yield
golden brown. Yield 66
ail seeds and
all seeds and pith.
pith. servings.
servings.
casserole
cassero le of
of shrimp-stuffed
shrimpstuJfed peppers
peppers
CASSEROLES.
CASSEROLES SBAFOOD
• SEAFOOD

deluxe shrimp
shrimp casserole v..Ytcup
clpchopped
choppedgreen
grctnpepper
peppGl
deluxe casserole v..t/ecup
cupshredded
shreddedsharp
sharpnahirst
natrinlcheddar
cheddarcheese
chcese
ugminced
lAYtcup minced green peppel
groen pepper 3eggs
3 eggt
v.aYtcup
eapminced onion
mlncedonion Y2/rteaspoon
teaspoonsaltsalt
tabhcpoonsbutter
12tablespoons butter ~lzrteaspoon
teaspoondry drymustard
muslatd
poundc large
22pounds large raw
rawsbrimp,
ehrlmp,cooked
cookcd Pepper
Peppertototaste
taste
11(Gounce) padrage IODg-grain
(6-ounce) package long-gninand wlldrice,
andwlld rlce, 22cupcmilk
cups DÛJk
cooked
cooked Paprika
Paprlka
GarDe srlt, pepper,
Gsrllcsalt, pepper, and parrley to
and parsley trste
totaste Drain
Drain sardines;
sardines;eut cutinto
intothirds.
thirds.
1l can
crn tomato
lomato soup, undlluted
coup,uodiluted Remove
Removecrusts
crustsfrom
frombread;
bread;spread
spread with
withbutter
butter
1l enp llghtcrrem
cuplight cream or margarine.
or margarine. Cut CutintointoYl-inch
%-inchcubes. placehalf
cubes.Place half
Vzcapsheny
112 cap sherry the
thebread
brcad cubes
cubesin in wel1-greased
well-greased12 12xx 88xx 2-inch
2-inch
~ls cup
cnp sUvered rlmonds
qllvcrcd almonds baking
baking dish.
dish.Cover
Coverwithwith sardines,
sardines,green
greenpepper,
pepper,
Sautd green
Sauté pepper and
green pepper onion in
and onion in butter
butter 55 min-
min- and half the
and half the cheese.
cheese. Top Top with remaining bread
with remaining bread
utes. Combine
utes. Combine in in 2-quart
2quart greased
greased casserole with
casserole with cubes
cubesand
andcheese.
cheese.
slrimp (set
shrimp (set aside
aside 66 shrimp for garnish),
shrimp for garnish), cooked
cooked Beat eggs, salt, mustard, and pepper. Add milk;
.Beat eggs, salt, mustard, and pepper. Add milk;
rice, seasonings.
rice, seasonings, soup,soup, cream,
cream, onion-pepper
onion-pepper mix-mix- mix weil.
mix well. Pour
Pour over
over bread;
bread; sprinkle
sprinkle with
with paprika.
paprika.
ture, sherry,
ture, sherry, andand V2Vz cupcup almonds.
almonds. Mix Mlx weIl.
well. Bake
Bake atat 350°F
350oF 45 45 to 50 minutes or until
to 50 minutes or until firm
firm inin
Sprinkle top
Sprinkle top with paprika.
with paprika. center.· Remove from
center.'Remove from oven;
oven; let. stand S5 minutes
let. stand minutes
.!"k9, uncovered,
Bake, uncovered, 35 35 minutes
minutes at at 3S0°F.
350oF. TopTop before
before serving. Yield 66 servings.
serving. Yield servings.
with 66 shrimp
with shrimp and and rest of a]monds;
rest of aknonds; bake bake 20
20
minutes. Yield
minutes. Yield 88 servings.
servings. seafood
seafood diODer-party
dinner-party
salmon casserole with corn- casserole
casserole
22 packages
packagec frozen
frozen Afrlcao
Afrlcan laogostine
langocdne shrimp
shrlmp oror
bread topping lobster
lobster taDs,
trlls, thawed
thgwed
11(l-pound) plnk salmon
crn pink
(l-pound) cao cdmon 1I can
can crab
cnb meat
meot
11(lO%-ouncc) crcam of
can condensed cream,of
(I03A-ounce) cao 22 cans
crns froun
frozen cream
cltrm of of shrimp
shrimp soup.
soup, thawed
thawed
mushroomsoup
musbroom soup 1I can
csn cream
creom of of mushroom
mushroom soup soup
11($ouncc) pachage frozen cut green
(9-ounce) package grcen beans,
bcans, 1I smaJl
small cancrn ltalian
ltrllan antipasto
andpasto (eggplant, olives,
ollves,
thawed
tbawed cbopped
chopped up) up)
/z (l.pound 2-ounce)
Yl (l-pound 2.ounce) paelage corn.muffln mlx
package corn-muffin Yl llght sauteme
lzz cup I1gh' sautcrne
~
Yl cop flnely
ftaely choppcd green pepper(opttonal)
chopped gloen pepper (optional) sndl can
1I small csn mushrooms
mughrooms
lA "op
Yr tearpoondtymustad
teaspoon dry mustard 1I cup light cream
ffghtotem
1legg
egg Day before
before serving, combine aH
serving, combine all ingredients
ingredients in in
M||k
Mllk large flameproof
large flameproof casserole.
casserole. Heat
Heat through,
through, but but do
do
Drain salmon; save liquid.
Drain salmon; liquid. Flake salmon;
salmon; dis- not boil.
boit. Remove
Remove from from flame; let stand
flame; let stand in in cool
cool
tribute evenly over bottom of shallow
tri bu te evenly shallow 1lVz-quart
Y2-quart place overnight.
overnight. Before
Before serving, heat again. Pour
serving, heat again. pour
casserole.
casserole. over bed bed ofof rice
rice with
with Chinese
Chinese noodles
noodles onon the
the side.
side.
Combine souP. salmon liquid,
Combine soup, Jiquîd, and green beans
beans Yield 8 servings.
8 servings.
in
in saucepan; heat.
saucepan; heat. Pour
Pour soup
soup mixture
mixture over
seafood supreme
sa1mon~
salmon. seafood
Combine
Combine corn-muffin
corn-muffin mix, green pepper,
mix, green pepper t and
and 44 tablcrpoons
tablespoons chopped
chopped grten
green peppcl
pepper
mustard in
mustard in bowl.
bow1. Add egg and %
Add ege Y2 of
of milk
milk called
ca11ed 21 tablespoons
tablespoons chopped
chopped green
green onion
oolon
for on package
for on label; mix
package label; mix as
as directed
directed onon package.
package. I1 cup
cup chopped
chopped celery
celery
Spoon 88 even
Spoon mounds onto
even mounds onto hot
hot soup
soup mixture.
mixture. 1
l cup crab mcet
cup crab meat
Bake in
Bake in 400oF
400°F oven
oven about 22 to
about 22 to 25
25 minutes,
minutes, until
until l1 cup
cup cooked
cooked shrlmp
shrimp
topping
tpppingisis done browned. yield
and browned.
doneand Yield44 servings.
servings. I1cup
cup cold
cold cooked rice
cooked rlcc
1110-0unce package frozen
l0-ounce packege frozen perll
peas
Nole: If
Note: If daired,
desired~ remoining
remaining % package corn-
M package corn- Yl tercpoon
teaspoon sdt
salt
m4flin /z
mix con
muffin-mix heprepared
con be os directd
prepared os directed on pack-
on pock- Yl teaspoon
teaspoon Worcestershlre
W orcestershire sauce
sauce
/z
age
age lobel. Bake in
label. Bake in muffin pans~' sene-
muffin Wns; serve with
with Y1 teatpoon
teaspoon peppcr
pepper
lzz
userole.
CQsserole~
l1cupmayonnalse
cup mayonnaise
sardine puff
sardine puff Cmshed polato
Cmshed potato chlpr
chips for
Mix together
Mix
for topplng
topping
together ingredients
ingredients (except
(except topping)
topping) in
in
caus(3/t
21cprns (3~ or ounceselch)
or44ouncec each)srtdlnes
sardines -large bowl.
large bowl. Put
Put into
into greased
greased casserole;
casserole: cover
cover ivittr
with
t8s[ccs whitebrcrd
sliuswhltc bread potato chips.
potato chips. Bake at 325 op 30
Bake at325"F 30minutes.
minutes. yield
Yield 44 to
to
1 Ylteblccpoons
172 tables'poonsbutter ormargrrlne
butteror margarine servings.
66servings.

200
200
 SEAFOOD· CASSEROLES
SEAFOOD. CASSEROLES

packagefrozen
1 (9-ounce) package French-stylegrcn
frozen French'rtyle green
shad-roe casserole
shad-roe casserole with
with 1(9-ounce)
beans
beans
herbs
herbs 11(1012r-ounce)
(10Yz-ounce) can condensed clllm
cancondenscd cream of
ofcclery
celery
soup
soup
44shad
shadrocs
roes
tablespoons choppcd
22tablespoons chopped Prrslcy
paoley
cupsdry
22cups drywhlte
wbitewlne
wine
2 cups fish stock orwater
water l1tcrspoon
teaspoon lemontulce
lemon juice
2 cups flsh stock or I1teaspoon grated onion
teaspoon grated onion
1 teaspoon tarragon vinegar
1 teaspoon tarragon vlncgar Y2 teaspoon gnted
lzu teospoon lemoo rlnd
grated lemon riod
Salt
Solt and
rnd white
whlte pepper to taste
PePPer to t$tc
Y2 ctp
cup melted
melted butter
butter
Y2 cap
Vz cup grated
grated cheese
cheese
Yz Paprika
Paprika
v.. cupwarm
Vt cup warm ollve 011
olive oll
Drain shrimp;
Drain rinse with
shrimp; rinse co Id water.
with cold water.
1 teaspoon
I tcaspoon minced chervil
chervll
mlnced beans according to
Cook beanJ' to package
package directions;
directions;
11 teaspoon
teaspoon mlnccd
mlnced chlvcs
chives
omit salt. Drain
omit Place in well-greased
thoroughly. Place
Drain thoroughly. well-greased
I1 tcospoon
teaspoon mlnced paoley
minced ParsleY
shallow I1Vz
shallow Yz-quart Cover with
casserole. Cover
-qtaft casserole. with shrimp.
shrimp.
1 teaspoon minced rosemary
1 te$poon mlnced rosemarf, juice,
Combine
Combine soup,
soup, parsley, lanon
lemon juice, onion, and
onion,
1 tablespoon chopped shallots
1 tablcspoon chopped shrllots
v.. ctp
cup sherry
sherry lemon rind; pour over shrimp. Top with with cheese;
Yt sprinkle with paprika. Bake
sprinkle Bake in 350oF
350°F oven 20 20 to 25
to 25
Rinse roes carefully;
carefully; laylay side
side by
by side
side in shallow and is
Rinse roes
earthenware casserole. Pour in wine, stock, and minutes or untit
minutes or until cheese
cheese melts
melts and is lightly
Iightly
earthenware casserole. Pour in wine, browned. Yield 6 servings.
vinegar; season
vinegar; season with
with salt
saJt and
and pepper. Bring stock
to Uoit;
to boil; simmer roes gently 12
simmer roes minutes. Drain roes;
12 minutes.
reserve cooking stock for another
reserve cooking stock for another use. use. Dry
Dry the
roes on
roes on paper
paper towel;
towel; brush
brush with
with oil.
oil. Return
Return roes
roes to tuna-broccoU
tuna- broocoll casserole
cssserole
casserole.
casserole.
Season butter with
eus
4f cg3l
Season butter with ailall the
the minced
minced herbs
herbs and the 1lcnpbuticrmlt
CDp bottermllk
shallots; pour over roes.
shallots; pour over roes. Add Add sherry.
sherry. Do
Do not
not cover
cover caDS (6V2 or 7? ODDœ8
2ZerfuGyz ach) hloalo
ounccl ncb) vcgetrbh oU
tune ln veaetable oll
casserole.
casserole. Braise
Braise roes
roes in
in 350°F
350'F oven
oven 10
l0 minutes.
minutes. /r teupOOD
Y2 tcupoonnlt salt
Serve
Serve inin casserole.
casserole. Yield
Yield 44 servings.
servings. 11 poond
pound (2 (2 cups) rnrll.curd creamed
cnpr) small.card cottrtc
crremcd cottage
chcclt
cbeese
shrimp
shrimp fondue casserole
casserole pmfrfpr (10
22 packqes (10 ounces ach) frozea
ouncce ncb) ftozcn cbopped
chopDcd
33 cans (4Y2 or 5 ounces each) shrimp
cans (4Yz or 5 ounccs eoch) shdmp
broccoU,
broccoil, tbawed, lc[ dralaed
thlwcd, weU drrlncd
8t sUces Y2
Vr cap cbopped oalon
cupchoppcdodon
slices buttered
buttered day-old
day.old white
whlle bread
brcrd
1l medium or 1l cup r[ccd
Y4 cup cbopped green pepper tolnilo' tblniy
ncitun tOBlAto, ilcGd, or
thlnF sUced, cup sUced
/r cup chopped green PePPCT chcrtytonrtocl
cherry tomatDes
11 cup
cup grated
grated cheese
cheece
3eggs V2
% cop (4 oonces)
cup (4 ounocr) sbredded noznrc[r cbeese
rhrcddcd mozzareUa chcac
3 cggs in large Add
bowl. Add
large bowl.
v..Y1 teaspoon
terspoon powdered
powdeltd mus tard
mustatd
Beat eggs and
Beat eggs buttermilk in
and buttermilk
Y2 teaspoon salt tuna, sali, cottage
tuna, salt, cottage cheese, broccoli, and
cheese, broccoli, and onion. onion.
7r teospoon salt Bake inin 350°F
350oF
Dash of pepper Turn
Ttrrn into
into large
large shallow
shallow casserole.
casserole. Bake
Dash of pepper with sliced and
2cups milk oven
oven35 35 minutes.
minutes. TopTop with tomatoes and
sliced tomatoes
2cupsmilk mozzarella bake10 l0 minutes,
minutes,until until set.
set.
Paprika mozzarella cheese;
cheese; bake
Paprlka Yield 8 to 10 servings.
Drain Yield 8 to l0 servings.
Drain shrimp;
shrimp; rinse
rinse with
with cold
cold water.
water. Cut
Cutlarge
large
shrimp in
shrimp in half.
half.
Remove
Remove crusts
crusts from
from bread;
bread;eutcut into
into Yz-inch
Vz'inch
cubes. Place half the bread cubes in well-greased
cubes. Place half the bread cubes in well-greased
tuna
tuna casserole
casserole
baking dish, 12 X 8 x 2 inches. Cover with layer
baking dish, 12 x 8 x 2 inches. Cover with layer
8tounces
ounccs elbow mlcaroni
elbowmacaroni
of shrimp, green
of shrimp, greenpepper, pepper,and
andhalf
halfthe
thecheese.
cheese.Top
Top l largecan
l1arge canevaporated mllk
evrporated mllk
with remaining bread cubes and
with remaining bread cubes and cheese. cheese. 1lcup gntedcheese
cupgrated checsc
Combine eggs, mustard, sait, and pepper; beat
Combine eggs, mustard, salt, and pepper; beat (?-ounce)can
1I(7-ouoce) tunt'draliled,
ctntuna, flrked
dralired'Oaked
with
with rotary beater. Add
rotary beater. Addmilk;
milk;mix
mixweil.
well.Pour
Pourover
over 1Iteaspooo
teaspoonsalt salt
bread; sprinkle
bread; sprinkle
with
with paprika. Y2/zteaspoon
teospoondry drymus tard
mustard
PaPrika.
Bake
Bakeln in 350°F
350oFovenoven4545toto50
50minutes
minutesororuntil
until 11tablespoon
tablespoon mioced
mlncrd onloo
onlon
firm in center. Remove from oven;letletstand
firm in center. Remove from oven; stand55 22tomatoes,
tomatocs'sliced
sllc€d
minutes. Yield 6 servings.
minutes. Yield 6 servings.
YzYzcupcuipgrated
gratedcbeese
chcese
Cook and drain
Cob[-and drainmacaroni. Combine'withnext
macaroni.Combine·with next6 6
shrimp
shrimpand
and green-bean
green-bean Ingredients;
ingredients;toss untilweIl
tossuntil wellblended.
blended.Put Putinto
into
greased
griasedcasserole.
casserole.Top withtomato
Topwith tomatoslices; sprinkle
slices;sprinkle
casserole
casserole with
i"ithcheese.
cheese.Bake
Bakeinin350·
o
3S0'fF oven
oven3030minutes. Yield
minutes.Yield
3 cans (4Yl
(412ror
or5 5ounces
ounceseach)
cach)shrimp
shrimp 4 4toto6 6servings.
servings.
3 cans
Ntl
201
 CHICKEN
CHICKEN
bahed chicken 1Icbkkeo (about33pouods)
baked chicken breasts
breasts en
en chlcken (about poundc)
he,b
Iurbbutter
butter
casserole
casserole YzYtcup
cup butter
butter or
ormargarine
margrrine
44chlc.ken bttrsts
chtcken breasts 44tablespoons
tablcrpoons cbopped
chopped parsley
pansley
1I can
can cb1cken broth
chlcken brotb 22teaspoons
teospoons rosemary
rosemrry
Yl dty white
cup dry
Vzcup whltc wine
wlne Combine
Combine ail
all marinade
marinade Ingredients.
ingredients.
22 tabJeSPOODS grated ooloo
tablecpoons grated onion Cut chicken
Cut into 8I pieces;
chicken into pieces; put
put ioto
into marinade.
marinade.
Yzcup mayonnalse
cap mayonnaise Leave
Leaveseveral
several hours;
hours; tum
turn frequently.
frequently. Drain;
Yl Drain; brush
brush
trblecpoons lemoo
22 tablespoODS lemon julee
tulce with Herb
with Herb Butter.
Butter. Cook
Cook on on rack
rack over
overglowing
glowing.'
1I teaspooo
terspoonsugar
sugar coals;
coals; baste
baste several
several times.
times. Cook
Cook until chicken isii
until chicken
1I ClIn
clncrcam
cream of of cblcken soup
chlcken soup crisp
crisp and
and golden.
golden.
Crusbed potato chips
Cnrshed potato chipc To
To make
make Herb
Herb Butter,
Butter, put
put ingredients
ingredients into
into small
small
Slivelcdalmonds
SUvered almonds pan; heat
pan; just enough
heat just enough to to meIt
melt butter.
butter. Use half
Use half to
to
Remove skin
Remove skin from
from chicken
chicken breasts; place in
breasts; place in baste
baste chicken; put rest
chicken; put rest into
into refrigerator
refrigerator toto firm.
firm.
skillet. Add broth,
skillet. Add broth, wine,
wine, and
and enough
enough water
water to
to Cut
Cut into
into pats;
pats; serve
serve on
on chicken. yield 44servings.
chicken. Yield servings.
cover. Bring to
cover. Bring to boil;
boil; simmer
simmer 1S minutes or
15 minutes or until
until
tcnder. Transfer
tènder. Transfer with
downbrothto
Boil down
with slotted
broth to ~
slotted spoon
% cup.
cup.
spoon to
to casserole.
casserole. batter-fried
batter-fried chicken
chicken breasts
breasts
Mix together
Mix together onion,
onion, mayonnaise,
mayonnaise, lemon juice, to 8t cbicken
66 to chlclen breasts,
brtests, boned
boned
slgar, reduced
sugar, reduced brothbroth, and soup.
, and pour over
soup. Pour 22 teaspooDS
tcaspoons salt
salt
over
chicken.
chicken. Drch 01
Dasb of pepper
pepper
Bake in
Sake in 3S0°F oven 20
350oF oven 20 minutes.
minutes. Cover with
Cover with batte,
batter
potato chips and almonds; bake
potato l0 minutes.
bake 10 yield
minutes. Yield 11 egg,
egg, Ilabtiy
llghfly beaten
beaten
4 servings.
4servings. Y2
lzr cup
cup milk
mllk
22 tablespooDS
tablespoons nourflour
balrcd chicken with
baked Y2 cups Hour
111zr flour for dredalng
dredging cbicken
chicken
on
Oll for deep-fat
deep-fat frying
frying
marinara sauce Divide each chicken
chicken breast
breast in in half
half to
to make
make 1212 to
to
all-purposc flour
Yl cup ali-purpose
Yz Hour 16 pieces. Sprinkle
16 pieces. Sprinkle each
each piece
piece with
with salt
salt and
and
11teecpoon
teaspoon saltsdt pepper.
teaspoon peppcr
Y4 terspoon
lzl pepper Mix egg
egg and milkmilk in
in shallow
shallow bowl bowl oror pie
pie dish
dish..
(2Yl- to
1IOY:- $pound) broller-fryer
to 3-pound) broiler-Iryer cbicken,
chlcken, cul
cut up f1our; mix until very
Add flour; very smooth.
smooth
3 tablespoons
3 tablespOODS butter or margarlne
buller or margarine Dip each chicken piece in batter; dredge
in batter; dredge gener-
gener-
1(15122-ouncc)
1 (15Yz-Gunce) can crn marlnara
marinllra sluce
sance or
or 2 cups flour. Put 4 or 55 chicken
ously in f1our. chicken pieces
pieces into
into pre-
pre-
bomemade marlnrra
homemade marioara sauce heated 375
heated 375'FOF oil;
oil; deep
deep fry
fry 12 to 15
12 to 15 minutes
minutes oror
I1 teaspoon
teaspoon drled
dried dlllweed
dUlweed until chicken is golden brown brown on on aU
all sides.
sides. Drain
Drain
2 tablecpoons
2 tablespooos greted
grated Parmessn
Parmesan cheese
cbeese on paper
paper towels; keepkeep warm in in very
very low
low oven
oven until
until
-bag. Combine flour,
Combine and pepper
f1our, salt, and pepper in
in brown
brown paper ail chicken
all chicken isis fried. Yield
Yield 44 to
to 66 servings.
servings.
bag. Add chicken pieces at a time; ihite
chic ken a few pieces shake
'until
until coatedcoated with flour mixture. place
f1ourmixture. Place chicken
chicken in braised chicken with
single layer in
single layer in shallow
shallow baking dish. Dot
baking dish. Dot with
with
butter.
butter. vegetables
Bake
Bake atat 450oF
4S0°F 25 2S minutes.
minutes. Remove
Remove from
from oven;
oven; Y2 cup
lzz cup flour
flour
pour
pour saucesauce over
over chicken. Sprinkle with
chicken. Sprinkle with dillweed
dillweed 1 Yl teaspoons
llzz teaspoons colt
sali
and
and cheese.
cheese. Reduce heat to
Reduce heat to 350oF;
3S0°F; bake
bake 25 min-
2S min- Y4 teaspoon
lzr teaspooo pepper
pepper
utes. Serve hot
utes. Serve hot or
or cold.
cold. Makes
Makes aa great
great picnic
picnic dish.
dish. 3-pound ready-to-cook
&pound ready-to-cook broiler-fryer
broUer-fryer chicken,
chicken,
Yield
Yield 44 servings.
servings. cut up
cut up
33 tablerpoons
tablespooDS fatfat or
or oll
oU
barbecued
barbecued chicken
chicken %v.. cup
cup hotwater
bot water
nadrude
nuzrlnade 1 Y2 cupr
1/z cups sllced
sUced carrotg
carrots
Yz cup dry
Yl eap dry whlte
wbite wlne
mne 33 cups
cups sllced
sliced celery
celery
tablespooDS oll
22tablecpoons oïl 3~ cap
Ve cup flncly
nnely choppcd
cbopped onlon
oolon
Juleof
Ju1ce 01 Ytlemon
Yl lemon v.. wp
t/e cup choppcd
cbopped green
greeo pepper
pepper
lsmrll oolon, peeled,
1 small onlon, peeled, chopped
cbopped . f1our, I1 teaspoon
Combine flour,
Combine teaspoon salt,
salt, and
and pepper;
pepper;
.
Ylteospoontaffsgon
Y2 leaspoon tarragon coat chicken
coat chicken with
with mixture.
mixture. Brown
Brown chicken
chicken in-hoi
in hot
202
202
 CHICKEN
CHICKEN

fat in
fat in large
large frypan.
frypan. Drain excess fat
Drain excess fat from
from pan.
pan. 25 chic ken from
Removechicken
minutes. Remove
25minutes. from skillet.
skillet.
Add water and Y2 teaspoon salt. Coyer
Add water and Vz teaspoon salt. Cover tightly; tightly; Add mushrooms and
Add mushrooms parsley to
and parsley drippings; stir
to drippings; stir
sim mer 45
simmer 45 minutes to I1 hour,
minutes to hour, until
until chicken
chicken isis heat 33minutes.
overheat
over minutes.
almost tender.
almost tender. Add
Add vegetables;
vegetables; cook
cook 20
20 to
to 30
30min-
min- spinach until
Cook spinach
Cook until tender; drain well.
tender; drain weil. Season
Season
utes or
or until vegetables are
until vegetables tender. Yield
are tender. Yield 66 with
wrth %
Y4 cup
cup butter,
butter, lemon
lemon juice,
juice, salt,
salt, pepper,
pepper, and
and
utes
servings.
servings. nutmeg.
nutmeg.
chicken on
Serve chicken
Serve bed of
on bed spinach; top
of spinach; top with
with
brandied cherry
brandied cherry chicken
chicken mushrooms. (Chicken
mushrooms. (Chicken can be cooked in advance
can be cooked in advance
heated in
and heated
and in hot oven.) Yield
hot oven.) Yield 66 servings.
servings.
I1(t-ounce)
(8-ounce) can
can pltted
pitted Blng
Bing chcrrles
cherries
v.. cup portwine
Ye cap port wine
11 (3-pound)
($pound) broiler-fryer chie}en,
broller-itler chicken, quartered
quartered
11 tablespoon
tablespoon vegetable
vegetable oll
011 broiled chicken
broiled chicken sauterne
sauterne
v.. cup brandy
Ve cap brandy 22 (1122-pound)
(1 Y2-pound) broller
broiler chickeng
chickens
v.. cup hotwater
le cap hot water l1 onlon,
onion, sliced
sliced
l1 large
large onlon,
onion, thinly
thinly sllced
sliced sprig parsley
11 sprlg parsley
Y2
lzz teaspoon salt
teaspoon salt l1 cup cold water
cup cold
Few grrins
Few grains peppcr.
pepper I1 cup
cup sauterne
1 Yl tableepoons
lYz tablespoons cornstarch
cornstarch tablespoons lemon
22 tablespoons lemonjuice
tuice
Drain cherries;
Drain reserve Yt
cherries; reserve cup syrup.
Y4 cup syrup. Pour Salt and pepper
Salt pepper
reserved syrup
reserved syrup and
and wine over cherries; cover. Mar'
over cherries; Mar· 2 tablespoons
2 sslcd oil
tablespoons saladoif
inate in
inate in refrigerator
refrigerator 22 hours. 1l tablespoon
tablespoon llour
flour
Remove excess fat from chicken.
Remove excess l1 tablespoon
tablespoon butter
-
Heat oil
Heat oil in
in large
large skillet over
over moderately
moderately high broilers. Put
Split broilers.
Split Put necks in saucepan
necks in saucepan with with
heat; add
heat; add chicken;
chicken; cook until lightly browned on gibftts, onion, parsley, and water.
giblets, water. Cover; simmer
ail
all sides. Remove from
sides. Remove heat. Pour
from heat. brandy over
Pour brandy giblets are
untit giblets
until Add wine;
tender. Add
are tender. (This
strain. (This
wine; strain.
chicken;
chicken; ignite
ignite with
with match.
match. When fIame
flame out'
goes out, sauce
sauce isis toto bebe used
used for basting during broiling.)
for basting during broiling.)
add water, onion,
add water, onion, salt,
salt, and pepper. Cover;
and pepper. Cover; cook Chop giblets fine; Sprinkle chicken with
fine; set aside. Sprinkle with
over
over moderately
moderately low low heat 40 to 45
heat 40 45 minutes, until juice, salt,
temon juice,
lemon pepper; brush
and pepper;
salt, and with oil.
brush with oil.
chicken is fork-tender.
chicken is fork-tender. Remove
Remove chicken
chicken to platter. Place, skin-side-down,
Place, skin-side-down, in in shallow pan; place
shallow pan; place
Pour
Pour juices
juices into
into measuring
measuring cup; cup; rem ove as
remove as broiler, about
under broiler,
under about 30 Turn occasion-
30 minutes. Turn occasion-
much
much fat
fat as
as possible. ally; baste
ally; with wine
frequently with
baste frequently wine sauce. When
sauce. When
Drain
Drain marinated
marinated cherries;
cherries; reserve
reserve Iiquid.
liquid. Blend
Blend chickens
chickens are are tender well browned,
and weil
tender and browned, rem remove
ove
cherry
cherry syrup
syrup into
into cornstarch;
cornstarch; pour
pour into
into skillet.
skillet. pan.
from pan.
from
Add
Add chicken
chicken juices; cook
cook over
over moderate
moderate heat, stir-stir- Thiiken remaining
Thicken remaining sauce
sauce with flour and
with fIour butter
and butter
ring constantly, until sauce is thickened.
ring constantly, until sauce is thickened. AddAdd together. Add
rubbed together.
rubbed Add giblets;
giblets; season
season to to taste.
taste.
cherries;
cheiries; cook
cook 22 toto 33 minutes
minutes to to heat
heat cherries.
cherries. little sauce
Pour aa little
Pour over each
sauce over of chicken.
serving of
each serving chicken.
Pour
Pour over
over chicken.
chicken. Yield
Yield 44 or
or 55 servings.
servings. Yield
Yield 44 servings.
servings.

breast
breast of
of chicken
chicken florentine
Y2
/z cupflour
cup flour
broiled
broiled spring chicken
spring clticken
1I teaspoon
teaspoon saltsalt 22small broller chickens
small broiler chickens
Vr teaspoon
1/8 teospoon white
white pepper Srlt and
Salt pepper to
rnd pepper to taste
taste
PePPer
66cbicken
chlcken breasts,
breasts, boned,
boned, skinned
skinned Yl
Yzcupcup melted butter
melted butter
22eggs,
eggs, beaten
beaten 44tablespoons lemon juice
tablespoons lemon tuice
Yl
Vtcup cap Parmesan
Parmesan cheese
checse Remove wing
Remove from broilers.
tips from
wing tips broilers. Split from
Split from
v..3/ecup
cnp bread
bread crumbs
crumbs necks
necks through leave backs together.
breasts; leave backs together. Place
through breasts; Place
sAcup choppinlboard; with aarolling
flatten with pin. Run
rolling pin. Run
3/.& cap butter
butter onon chopping board; fIatten
11pound
pound musbrooms,
mushroons, sllcedsliced skewer througheach
skewer through chicken to
eachchicken to keep flat.Season
keep fiat. Season
Cbopped with salt
saltand pepper. Place, skin-side-up, on
Place,skin-side-up, rack
on rack
Chopped parsleyprrsley with and pepper.
44packages
packages frozen
frozen leaf
leafspinacb
sPlnach broiler
ininbroiler pan.
pan.
22tablespoons butterand
Combine butter
Combine and lemon juice;brush
lemonjuice; broilers
brushbroilers
tablcspoons lemonlemon juice
Juice
Dashof
Dasb ofnutmeg
nutmeg with mixture.Place
with mixture. Placebroiler pan
broiler pan 33or or44inch
inches from
es from
Mix with broil2 minutes. Lower pan to about
Mix fIour,
flour,salt,
salt,and
andpepper;
pepper; dredge
dredgechicken
chicken with heat
heat source;
source; broi! 2 minutes. Lower pan to about
seasoned 10 l0inches fromheat
inchesfrom heatsource; broilabout
source;broil about40 minutes
40minutes
seasoned fIour.flour. Dip
Dip ininegg;
egg;coat
coatwith
withcheese
cheeseand
and
bread
breadcrumbs.
crumbs.Refrigerate
Refrigerateatatleast
least1Ihour.
hour. untilbroilers
ororuntil tender.Turn
aretender.
broilersare frequently;baste
Turnfrequently; baste
Heat butter ininlarge skillet;brown with butter
with mixture each
buttermixture time.Place
eachtime. Placeon platter;
onplatter;
Hiertt YlVzcupcupbutter largeskillet; brown
chicken
chickenon oneach
eachside.
side.Lower
Lowerheat;
heat;cover.
cover.Simmer
Simmer garnishwith
garnish withendive. Yield22servings.
endive.Yield servings.

203
2,03
 broiledspring chicken

brown chicken fricassee over medium heat,

ened;
ened; do
do not
heat, stirring
not allow
stirring constantly,
allow to
constantly, until
until thick-
thick-
(&pound) chlcken, to boil.
boil. Stir
Stir in tomato puree.
in tomato pure€.
1I (3-pound) cbicken, disJointed
dlsJolntcd Add
Add chicken.
chicken. Season
Season with
with salt
salt and
and pepper.
pepper, heat
heat
Salt gnd
Srlt and pepper to fastetrste through
through.. Serve
Serve with
with baked
baked croutons;
croutons; garnish
garnish with
with
Yl cng butler
Vz cup butter lemon slices yield 88 servings.
slices and
and parsley sprigs.
sprigs. Yield servings.
Yl to I1 icaspoon
Yz teaspoon thymc
tbyme feaves
leeves
Y2 to
Yz lol1 terspoon
teaspoon lcrflesf marjoram
mrrJorem chicken with biscuit topping
l1 lrrge
large onlon
onion studded wltb 12 cloyes
sluddcd wlth cloves /llI/ng
Yzlemon
Yllemon tllltng
7r :v.. cupBurgundy
cup Burgundy
22 tablespoons vcgetablc 011
tablerpoons vegetable oll
1l small
small onlon, peeled,
oolon, peeled, chopped
chopped
V, terspoon
Vr teaspoon nutneg
nutmeg
Yl
tA
1/, terspoon
teaspoon mrcemace Yz green
gseen pepper,
pcpper, finely
flnely cbopped
chopped
z/t cup
1/3 sllced musbrooms
up sllced mushrooms
I1 cupcup half-and-half
balf-and-balf crramcream
2 tablespoons
tablespoons comstarcb
Yt an-purpose flour
cup alhputporc
\4 cap 2 cornst$ch
lYl cups mUk
11zr cups.mllk
33 egg eu yolks,
yolks, beaten
1 Yl to2
to 2 cups
Vs cup tomato
\4 cuip puree (optlonel)
tomato puree (optiona)) lYz caps cooked
cooked chicken.
chlcken, eut into cubes
cut into cubes
Salt rnd
Sell and pepper
pepper
Season chicken with salt and peppo;
Season pepper; place in
large saucepan. Add
large saucepan. Add butter,
butter. thyme,
thyme. marjoram,
marjorarn. biscuits
blsodts
onion. lemon,
onion, lemon. Burgundy,
Burgundy. nutmeg,
nutmeg. andand mace.
mace. Add
Add 22 cups
cups flour
flour
eriough water
eriough water to to cover. Bring
Bring to
to boil; reduce
reduce heat.
heat. I1 terspoon
teaspoon salt
salt
Cover;
Cover; simmer about 30
sirnmer about 30 minutes
minutes or until
until chicken
chicken 2Yl teaspoons
2lzz teaspoons baklng
baking powder
powder
isis very very tender.
tender. Remove chicken from
Remove chicken from broth;
broth; Y3 cup
Yt buUer or
cap butter or margarlne
margarine
discard lemon
discard lernon andand onion.
onion. Cool
Cool chicken
chicken until
until easily
easily About lI3 cup mllk
About 7r cup mllk
handled.
handled. RemoveRemove skin and bones;
skin and bones; dice chicken
chicken Heat oil
Heat oil in
in skillet.
skillet. Add
Add onion,
onion, green
green pepper,
pepper,
coarsely or
coarsely or leave
leave in
in large
large pieces.
pieces. and mushrooms;
and mushrooms; sautd
sauté aa few
few minutes.
minutes. Add
Add corn-
corn-
Mix
Mix enough
enough creamcream into
into flour
flour to
to make
make smooth
smooth cook I1 minute,
starch; cook
starch; minute, stirring
stirring all
ail the
the time. Add
time. Add
thin paste;
thin paste; stir
stir into
into broth.
broth. milk
milk graduaIly;
gradually; stir until boiling. Add chicken
stir until boiling. Add chicken and and
Combine egg
Combine egg yolks
yoJks with
with remaining
remaining cream;
cream; blend
blend seasoning. Turn
seasoning. Turn into
into deep
deep 8-8- or
or 9-inch
9-inch pie
pie plate.
plate.
into
into broth broth gradually,
gradually, stirring
stirring constantly.
constantly. Cook
Cook To make
To make biscuits
biscuits sift
sift flour,
flour, salt,
salt, and
and baking
baking

204
204
 3
\ *
kt\"
I
k \
I

)
-f-
po\vder. Cut
powder. Cut inin butter with pastry
butter with pastry blender
blender until 1I cup heavy cream
crerm
mixture looks
mixture like coarse
looks like bread crumbs.
coarse bread crumbs. Using /z teaspoon crumbled dried tarragon
Y2
fork, stir
fork, in enough
stir in enough milk to make
milk to soft but
make soft but not 1l egg yolk
sticky dough. Knead
Knead lightly
lightly on floured board; roll Heat 22 tablespoons
Heat tablespoons butter in heavy
oil in
and oil
butter and
about Yz
about lz inch thick. Cut into 1lVz Yz inch rounds with skillet over moderate
modeiate heat. sauti until
heat. Add onion; sauté
cookie
cookie cu tter. Place rounds on top of
cutter. of chicken mix- tender.
tender. Add mushrooms; sauté sauti 3 minutes, stirring
ture;
ture; brush with milk.
brush with milk. Bake
Bake 10 l0 to
to 15
15 minutes.
minutes. occasionally.
occasionally. Remove from pan
Remove from pan with
with slotted
Yield 4 servings. spoon; reserve.
flour, salt,
Combine flour,
Combine salt, and
and pepper;
pepper; dredge
chic ken breasts in mixture.
chicken
chicken with
rvith brandy creant
cream Add 1I tablespoon butter
Add to skiIlet;
butter to skille| melt
melt over
over
3 tablespoons butter moderate heat. Add chicken;
heat. Add well on
chicken; brown weil on both
1I tablespoon
tablespoon 011oil sides.
1L cup slivered onion Warm brandy.
brandy. Ignite; pour over chicken. Add
Ignite; pour
/z pound musbrooms,
Y2 mushrooms, c1eaned,
cleaned, sliced
cream and tarragon; heat through.
Beat
Beat egg yolk weil.
egg yolk well. Add
Add sorne hot sauce
some of hot sauce to
/r cup nour
Y4 flour
yolk; beat.
Salt and pepper egg
egg yolk; Add to
beat. Add to chicken; mix weil.
chicken; mix well. Add
4 chlcken mushrooms
mushrooms and onions; cook
and onions; cook stirring frequently,
chicken breast flllets
fillets (1 pound totl!O
totst) or bone and
until thickened.
thickened. Serve (Take care not
Serve immediately. (Take
skin 11%Y2 pounds
pounds split chic ken breasts
chicken breasts
22 tablespoons
tablespoons brandy
to boil
to boil mixture after adding
mixture after adding cream.) Yield 4
cream.) Yield
servings.
chicken with biscuit topping

tsi
rt-r

\,
rT
**dt
-a
a, T.r#'d,
#
itrf,,',
n*.$
CHICTEN
CHICKEN

1l teaspoon
tcaspoon turmeric
turmerlc
chicken cacciatore
chicken cacciatore 11cup
cupgrated
grated cheddar cbeese
cheddrrcheesc
11(Spound)
(3-pound) cbickenchlclcn 22fJlblespoons
tablecpoons choppedchop@ mixedmlxed herbs
herbs
trbhcpootrs vegetable
33fJlblespoons oll
vegetabte oU Sltrnd
Salt peppcr
and pepper
1l clove grdlc
clove garHc Yz/r teaspoon
teupoon dry musfJlrd
drymurtard
Yl tcrpooncdt
% teaspoon salt 1I teaspoon
tcospoon paprikapeprlkr
lA tcupoonpepper
7r teaspoon pepper 44 to
to 66large
large musbrooms
mnshrooms
1I teaspoon
teupoonrocemary
rosemary 22 fJlblespoons
tablecpoons Dour flour
66 ancbovy flllctc, cbopped
rnchorry fUleu, chopped 1l cup
crp stock
stocl (or(or canned
crnncd chicken
chlcken brotb)
broth)
% cup
lIJ cupwlnevlnegar
wine vinegar 33 cups
cups diced
dlccd cooked
cooked chicken (or chlcken
chlcken (or chlcken andsnd bam)
hsm)
11%Y3 cups dty red
cnpc dry rrd Mne
wlne Pinch
Plnch of nuhcg
of nutmeg
trblccpoonc tomato
33 fJlblespoons paste
lomato paste green or
11grcen or red
rcd pimiento,
plmlento, coarsety
coanely cbopped
chopped
Yzeilip
Yz chlckenboulllon
cup chlcken bouillon 33 to
to 44 fJlbJespoons
trblccpoons breadbrcrd or
or cornnake
cornflske crumbs
crumbs
Cut ehicken
Cut chicken into into serving pioces.
serving pieces. Melt 55 tablespoons
Melt tablespoons butter;
butter; cook
cook onions
onions 44 or or 55
Hcat oil
Heat oil inin large frypan; sauté
large frypan; sautd ehicken
chicken and
and minutes
minutes to to soften,
soften, without
without browning.
browning. RemoveRemove
garlic 55 minutes.
garlie minutes. Turn Tbrn chicken often. Remove
chicken often. Remove half; put
half; put intointo bowl.
bowl. Add
Add rice
rice toto onion
onion in in bowl.
bowl.
garlic. Add
garlie. Add salt, pepper, rosemary,
salt, pepper, rosemary, anchovies,
anchovies, Add
Add egg egg mixed
mixed withwith milk,
milk, turmeric,
turmeric, 3;4t/e eup
cup cheese,
cheese,
vinegar, and
vinegar, and wine.wine. Simmer,
Simmer, uncovered,
uncovered, until and 1I tablespoon
and tablespoon herbs.herbs. Season
Season withwith salt,
salt, pepper,
pepper,
liquid is
liquid is reduced by on+third.
by one-third. mustard, and half the paprika. paprika.
Dissolvc tomato
Dissolve in bouillon;
paste in
tomato paste pour over
bouillon; pour over Butter 7-ineh7-inch ring
ring mold; fill with
mold; fill with riee
rice mixture,
mixture,
chicken. Simmer,
chicken. Simmer, covered,
covered, 20 20 minutes or until
minutes or packing it it in
in weil.
we{. Bake about 20
Bake about 20 minutes.
minutes. When When
chicken is
chicken is done. Yield 4 servings.
servings. firm and
firm and cooked,
cooked, rem ove from
remove from oven;
oven; tumturn ooto
onto
platter.
chicken and cheesy rice
chieken Meanwhile,
Meanwhile, prepare chicken chicken sauce:
sause: AddAdd sliced
sliced
ring mushrooms to onion in pan;
move from heat. Add tlour;
pan; cook minutes. Re-
cook 22 minutes. Re-
6 tablespoons butGr
flour; mix weil.
well. Add stock;
stock;
6 fJlblespoons butter blend weil;well; bring to boil. Cook few few minutes.
minutes. Add
2 onlons, llnely chopped
Add
2 onions, Dnely cbopped chicken, remaining
remaining herbs,
herbs, and
and seasonings;
seasonings; flavor
flavor
2cupt
2 cups cookcd rlcu
cooked rice with nutmeg.
withnutmeg.
1l cgg,
egg, beltcn
beaten Boil pimiento
pimiento five minutes. Drain; Drain; add
add toto sauce.
sauce.
lcup nllk
1 cupmUk
chlckenond cheay rice ring
chicken and cheesy ring
Keep sauce
Keep sauce warm
warm toto allow
allow flavors
flavors to
to blend.
blend. Spoon
Spoon
hot sauce
hot sauce into
into center
center of
of rice
rice ring.
ring. Excess
Excess can
can be
be re-
re-
heated and
heated and served
served separately.
separately. Sprinkle
Sprinkle top
top with
with re-
re-
maining cheese
maining cheese and crumbs
crumbs mixed;
mixed; dot with
with I1
tablespoon butter.
tablespoon butter. Brown
Brown under broiler or in hot
under broiler hot
oyen few
oven few minutes.
minutes. Sprinkle with paprika;
Sprinkle with paprika; serve
serve
hot. Yield 4 to 6 servings.
hot. Yield 4 to 6 servings.

chicken with
chicken with chocolate
I1 (3-pound)
(3-pound) chicken,
chicken, disjointed
Salt and
Salt and pepper
pepper
AII-purpose flour
All-purpose Hour
2 tablespoons
2 tablespoons butter
2 tablespoons
2 tablespoons olive
olive oil
oïl
cups Basic
1V2 cups
1/z Basic Chicken
Chicken Stock
Stock (see Index)
Index) cinnamon; add salt
ened. Blend in chocolate and cinnamon;
or canned
or canned chicken
chicken broth and if needed.
pepper, if
and pepper, needed. Stir in remaining
Stir in remaining ingre-
V2 ounce
Yz bitter chocolate,
otnce bitter cbocolate, melted and whole
(except parsley and
dients (except pour
whole almonds); pour
teaspoon cinnamon
Vz teaspoon
/z cinnamon over chicken.
V2 cup
Yz cap cbopped blancbed almonds
chopped blanched 325'F
Bake, covered, in preheated 325 oF oyen
oven 45 min-
Yz cup
V2 Hnely cbopped
cu'p finely chopped onions utes.
utes. Garnish with chopped parsley and blanched
1I cup
cup grated carrots
csrrots whole almonds. Yield 4 servings.
Yz cup
V2 raisins
cttp raisins
12
12 pitted prunes chicken chow mein
Chopped
Chopped parsley 1I green sweet pepper, sliced
Whole
Whole almonds
almonds 1I red sweet pepper, sliced
Season
Season chicken
chicken with
with salt
salt and
and pepper;
pepper; dredge 1I cup boiling water
with flour. IVz tablespoons
2V2 ttblespoons butter
Melt butter andand oil in large skillet. Add chicken; 1l small onion,
onion, cbopped
chopped
brown
brown on both sides.
on both sides. Remove
Remove chic to oven-
ken to
chicken 2 stalks
stalks celery, sliced
sliced
proof dish.
proofdish. 11 tablespoon flour
tablespoon Hour
Add 22 tablespoons
tablespoons flour to pan drippings;
drippings; cook 11 cup
cup chicken broth
chicken brotb
until browned,
until browned, stirring
stirring constantly. Add stock
constantly. Add stock
gradually;
gradually; cook,
cook, stirring
stirring constantly, until thick-
constantly, until chicken chow mein
CHICKEN
cmCIŒN

trblerpoonc soy
22tablespooDS nuce
soysauce flour; cook
flour; cookuntil
untilevenly
evenlyandandIightly
lightlybrowned,
browned,stir-
stir-
Frrchlyground
Fresbly ground pepper
pepper to totaste
taste ringconstantly.
ring constantly. Add
Addcream
creamaIlallatatonce;
once;cook
cookover
over
I 4.ounce cao
14-ounce crnsllced mushrooms,drained
sllccd mushrooms, dralned medium
mediumheat,
heat,stirring,
stirring,until
untilslightly
slightlythickened.
thickened.
8Eounces cooked cbicken
ouncus cooked chlckcn breast,
breasl,cut lnto
cutinto Beltegg
Beat yolks, salt,
eggyolks, salt, pepper,
pepper, and
andnutmeg
nutmeg
bltcslze pieces
bite-si7.e plcces together.
together. Addsome
Add.some hot hotsauce
saucetotoegg
eggyolks;
yolks; beat
beal
66cupr wlter
cupswater well.Pour
weil. Pouregg-yolk
egg-yolkmixture
mixtureintointosaucepan;
saucepan;mix mix
8t ounces
ounoecegg noodles
etg noodles weil.
well. Remove
Remove from
fromheat.
heat.
s|rlr
Salt Beat
Beategg
eggwhites
whites until
untilstiff
stiffbut
butnot
notdry;
dry;fold
foldinto
into
(Xl for
OU for frylng
frylng sauce. Pour sauce
sauce. Pour sauceoveroverchicken.
chicken.Sprinkle
Sprinklewith
with
ounccs sliced
44 OUDces almonds, toasted,
sllced almonds, toacted, sUghtly
sllghtly salted
saltcd bread
bread crumbs;
crumbs;dotdot with
with butter.
butter. Bake
Bake ininoyen
oven4545
Blanch green
Blanch green and
and red peppers in
red peppers in boiling
Uoiling water
water 55 minutes.
minutes. Yield
Yield 44servings.
servings.
minutes. Remove;
minutes. drain.
Remove; drain.
Heat /r tablespoons
Heat 1I Y2 tablespoons butter
butter inin saucepan.
saucepan. Add Add chicken
chicken cordon
cordon bleu
bleu
onion and
onion celery; sauté
and celery; until onion
sautd until onion isis transparent.
transparent.
with flour. 44single
slnglechic ken breasts
chlcken breasts
Sprinkle with
Sprinkle flour. Pour
Pour inin broth;
broth; bring
bring 10to boil,
boil, 44 tablespoons
tablccpoons chopped
chopped cooked
cooked bam ham
stirring constantly.
stirring constantly. Simmer
Simmer 10 l0 minutes.
minutes. Season
Season
44 tablespoons
tablecpoons graledgrated Swiss
with soy
with soy sauce
sauce and pepper. Add
and pepper. Add peppers,
peppers, mush- Swlsecheese
cheese
mush-
11small
smdl clclove
ove garllc,
garllc, crushed
rooms, and
rooms, chicken. Cover;
and chicken. Cover; simsimmer
mer IS l j minutes.
minutes. crushed
Meanwhile, bring 1I 10
to l2 tablespoons
tablespoons whitewhlte wlne
wlne
Meanwhile, bring 66 cups slightly salted
cups slightly salted water to
water to
boil. Add
boil. Add noodles; cook 44 to
noodles; cook to 5j minutes.
minutes. Drain;
Drain;
Yl
lzz teaspoon
tempoon salt
l4S teaspoon
salt
with cold I/ teaspoon wbite
white pepper
pepper
rinse with
rinse cold water.
water. SetSet aside
aside VJ % of of noodles.
noodles.
33 10
to 44 tablespoons
trblespoons seasoned
of noodles seatrcned flour
flour
Place rest of noodles in in heated
heated bowl; add add 1I table-
table- Ilargeegg
1 large egg
spoon butter. Cover; keep warm. Y4
lzr cup
cup 011
oll
Heat oil in skillet until very hot.
r$erved noodles into approximately
Cut reserved to 8t tablespoons
66 to tablespoons dried drlcd wbite
white bread
bread crumbs
crumbs
approximately 2-inch- 44 to
pieces. Add to hot oil; fry until golden. golden. Drain to 55 tablespoons
tablespoons butterbutter
long pieces. Place
paper towels.
on paper
Place chic ken breasts
chicken breasts skin-side-down.
skin-side-down. With With
sharp
sharp knife cut
cut a shallow slit down
a shallow slit down center
center of
of each
each
serve, spoon chicken mixture over buttered
To serve,
noodles; top
noodles; with fried
top with fried noodles
noodles and and toasted
without
without cutting
cutting through
through to to skin.
skin. Cut Cut shallow
shallow
pockets on on either
either side
side of
of these
these slits.
slits.
almonds. Yield 4 servings. Mix
Mix ham ham andand cheese
cheese with
with garlie
garlic and and aa little
little
chicken cooked with corn white wine to
chicken breasts;
to moisten. Season well. Fill pockets
moisten. Season weil. Fill pockets in in
breasts; seal
seal slit
slit with
with small
small finger-shaped
finger-shaped
l(2Yz-
1 (lY2- io
to $pound)
3-pound) broller-fryer
broiler-fryer chicken fillet attached
attached to to each
each breast.
breast. PutPut inin refrigerator
refrigerator to to
44 trblecpoons
lablespooDS butter or margrrlne
butter or margariDe
Srlt
chill 30
chill minutes. Coat
30 minutes. Coat weil
well in in seasoned
seasoned flour.
flour.
and pepper
Salt rnd pepper to
to tarte
taste Brush carefully
Brush carefully with
with egg
egg beaten
beaten withwith 1I teaspoon
teaspoon
I1 (1612r-ounce)
(16Y2-ounce) crncan whole-kcrnel
wbole-kernel corn,
corn, dralned,
drained, roll in bread
oil; roll bread crumbs.
crumbs.
llquld
Uquid rererrcd
reserved Heat oil; oil; add buller. WhenWhen foaming,
Heat add butter. foaming, fry fry
Yz cup chopped
Yl ctlip cbopped green cblUes (opttonrl)
green chllles (optiona!) chicken breasts
breasts until
until tender,
tender, golden
golden brown,
brown, andand
crisp all
crisp ail over.
over. Drain
Drain on on paper
paper towel. Yield 44
towel. Yield
sQUce
SUaCe
33 tablespoons
tablespoons butler
butter or
or margarlne
margarine servings.
servings.
tablespoons flour
2l tablespoons flour
I1cup
cup half-rnd-half
balf-and-half crcrm
cream
eggs, sepanted
2l eggs, separated chicken cordon gold
Salt
Salt and white pcpper
and whitc pepper 12 boneless
12 boneless chlcken-brcast
cbicken-breast halves
halves
/l
Y.. leaspoon
teaspoon nutmeg
Dulmeg 3;" cup
% cup flournour
22 tablecpoons
tablespoons bread
bread crumbs
crumbs 22 tercpoons
teaspoons salt
salt
2l trblespoons
tablespoonsbutter
butter Yl teaspoon
lzr teaspoon whlte
white pepper
pepper
Preheat
Preheatoven
oven to
to350oF.
350°F. I1prckage
package Boursln
Boursin herb
berb checse
cheese
lVash chicken; pat
Washchicken; pat dry.
dry. Cut
Cut into
intoquarters.
quarters. 12 thln sUces
12 thln sllccE hrm bam
Heat butter in
Heat butter in heavy
heavy skillet.
skillet. Brown
Brown chicken
chicken on
on cup meltcd
1,4 cup
lzr melted butter
butter
all
all sides.
sides. I1cupcup plus
plusl tablespoons Galllano
2 teblespoons Galliano llqueur
liqueur
Place chic ken in
Place chicken in ovenproof
ovenproof casserole.
casserole. Season
Season Y3 cup butler
Yr cup butter
with
withsalt andpepper.
saltand pepper. /rYl pound
pound sllced
sliced mushrooms
musbrooms
Add
Add corn,
corn, chilies, and %
chilies, and Y. cup
cup reserved
reserved corn
corn l1bunch
bunch parsley
parsley
to juices
liquid to
liquid juices in skillet. Stir
in skillet. weil; pour
Stir well; pour over
over Dredge chicken
Dredge chicken inin flour
flour mixed
mixed with
with salt
salt and
and
chicken.
chicken. pepper. Place
pepper. Place 22 tablespoons
tablespoons cheese
cheese and
and aa slice
slice of
of
Make sauce: Melt
Make sauce: butter in
Meil butter in saucepan.
saucepan. Add
Add ham on
ham on each
each breast.
breast. Roll
Roll up
up each
each breast;
breast; secure
secure

20t
208
 chicken-corn-carrot P la t ter
chicken-corn-coft ot platter

with with toothpicks. Add remaining butter, chives,

remaining butter. salt, and
chives, salt, garlic
and garlie
with toothpicks.
toothpicks. Close
Close ends
ends with Add
Brown
Brown lightly
lightly in
in butter.
butter. Pour
Pour inin 1I cup
cup Galliano;
Galliano; powder to
powder to butter
butter inin skillet; stirring fre-
heat, stirring
skillet; heat, fre-
cover
cover skillet.
skillet. Simmer until tender.
Simmer until about 30
tender, about 30 quently,
quently, until is Pour over
until butter is melted. Pour over chicken
butter melted. chicken
minutes.
minutes. and vegetables
and vegetables onon each piece of
each piece foil. Seal
of foil. foil
Seal foil
Heat
Heat Yl Vt cup
cup butter
butter and
and 22 tablespoons
tablespoons Galliano
Galliano pockets; use
pockets; use double fold on
double fold top and
on top and sides. Place
sides. Place
in second
in second skillet.
skillet. Add
Add mushrooms;
mushrooms; sauté until
saute until on baking
on baking sheet. Bake in
sheet. Bake in preheated
preheated 350°F oven
350oF aven
crisp.
crisp. Add
Add parsley;
parsley; sauté
sautd 33 minutes.
minutes. Combine
Combine mix-
mix- 1l% houri. Arrange
~ hours. Arrange chicken breasts on
chicken breasts on heated
heated
ture
ture with
with chicken
chicken 55 minutes
minutes before
before serving.
serving. Re-
Re- platter. Surround
platter. Surround withwith carrots;
carrots; top with corn.
top with corn.
move toothpicks
move toothpicks before
before serving.
serving. Yield
Yield 6
6 servings.
servings. Garnish
Garnish with parsley. Yield
with parsley. Yield 44 servings.
servings.

chicken-com-carrot
chicken- corn- carrot platter
platter chicken
chicken crisps
crisps
66tablespooos
tablespoons buller
butter 33tliblespooos butter
trblespoonc butter
l 2(l-pouod)
(l-pound) cbicken
chlcken breasts,
breasls, balved
hslvcd l 2tablespooDs flour
trblespoons f10ur
44medium
medlum clrrots, thtnly sllced
carrots, thinly sllced 1l cup mllk
cup mUk
44ears
earu of
of corn,
corn, halved
hdved 8t musbrooms,
mushrooms,sliced sllced
22tablespooos
tablespoons cbopped
chopped chives
chives 44tablespooDs stock
trblespoons stock
22teaspooos
tcorpoons salt
salt 22cups choppcdor
cups chopped ordlced
dlccd cooked chlcken
cookcdcblcken
I/ S teaspooo
Vr terspoon garlic
garlic powder
powder VzYzcup
capcooked pessor
cooked peas corn
orcorn
Melt
Melt22tables paons butter
tablespoons butter ininskillet
skillet over
overmedium
medium S5thick
thick sUces whltebread
sllcerwbite bread
heat.
heat. Add
Add chicken;
chicken;cookcook until
until browned.
browned. Place
Place 1l cup
cupoU oll
each
eachchic ken half
chicken halfon
on1212xx lB-inch
l8-inch piece
pieceofofheavy-
heavy- 11tablespoon
tablespoon chopped prrsleY
chopped parsley
dut
dutyy aluminum
aluminum foil; arrange~/4carrots
foil;arrange carrotsandandcorn
corn Makecream
Make creamsauce: Melt33tablespoons
sauce:Meil butter;
tableSpoombutter;
around
aroundeacheachchicken
chicken half.
half. blend
blend in
in flour.
flour. Gradudly
Gradually add
add milk;
milk; when
when smooth,
smooth,
20il'
209
CHICKEN
CHICKEN

brilg tato ooil,

bring boil, stirring
stirring constantly.
constantly. BoilBoil 33minutes;
minutes; 1I teaspoon
teaspoon marjoram
marJoram
coolslightly.
cool slightly. 11cup yogurt
plainyogurt
cup plain
Slice mushrooms; cook
Slice mushrooms; cook inin stock to 44minutes.
stock 33 ta minutes. 11tomato,
tomato, peeled,
peeled,seeded,
seeded,cutcutinto
lnto blte-size
bite.size pieces
pieces
Chop or
Chop or dice chicken; mix
dice chicken; with mushrooms
mix with mushrooms and and Brown
Brown chicken
chicken in inail
oiland
andbutter
butterinin large
large skillet.
skillet.
cooked vegetables.
cooked vegetables. Add Add mixture
mixture ta to cream
cream sauce;
sauce; Remove
Remove chicken
chicken from from pan;
pan; place
place on
on bed
bed of
of barley
barley
season well. Heat
season weil. thoroughly; keep
Heat thoroughly; warm.
keep warm. in
in Dutch
Dutch aven
ovenor or flameproof
flameproofcasserole.
casserole.
Remove crusts
Remove from bread;
crusts from with small
bread; with small cutter
cutter cut
cut Cook
Cook anion
onion until
until transparent
transparent in in same
sameskillet
skillet inin
crescent-shaped pieces
44 crescent-shaped from 1I slice.
pieces from Slice. remaining
remaining ail oil and
and butter.
butter. Remove; place on
Remove; place on top
topofof
Heat ail;
Heat add 1I tablespoon
oil; add tablespoon butter.
butter. When foam-
When foam- chicken. Ponr 1lVz
chicken. Pour V2 cups
cups broth
broth over
over chicken and
chicken and
ing, fry bread
ing, fry bread slices and crescents
slices and until golden
crescents until golden barley.
barley. Sprinkle
Sprinkle withwith salt,
salt, pepper,
pepper, curry
curry powder,
powder,
brown on
brown both sides;
on bath drain on
sides; drain paper towel.
on paper towel. and
and marjoram.
marjoram. Caver;
Cover; cookcook over
over low
low heat
heat 30
30 min-
min-
Arrange squares
Arrange squares on on serving dish; spoon
serving dish; spoon hothot utes.
utes. Remove
Remove caver.
cover. Add Add yogurt,
yogurt, tomato,
tomato,and and V2Vz -
"

chicken mixture onto

chicken mixture onto squares. Decoiate with
squares. Decorate with cup broth, ifif needed.
cup broth, needed. Cook,
Cook, uncovered,
uncovered, 20 20 tato 30
30
crescents and
crescents and chopped parsley. Yield
chopped parsley. Yield 44 servings.
servings. until chicken
minutes, until
minutes, chicken isis tender. Yield 44 to
tender. Yield to 66
servings.
servings.
chicken croquettes
chicken
cups cooked
44 cups cooked chicken,
chlcken, putput through
through meat grinder
meat grinder
chicken
chicken delight
delight
cup chopped
11 cup chopped celery flour seasoned
Flour scasoned with
wlth salt,
salt, pepper,
pepper, andand garllc
garlic salt
salt
grated onion
tablespoon grated
11 tablespooD onion 1l(2-to
(2- to 3-pound)
&pound) frying
frying chicken,
chicken, eut
cut into
into serving
serving
44 tablespoons butter pieces
picces
tablespoons nour
44 tablespoons flour 22 tablespoons
tablespoons butter
butter oror margarine
margarine
1I cupmUk
cup mllk 22 tablespoons oil
oil
1I teaSpoOD
teaspoon salt 11 small
small ean
can mandarin
mandarln oranges
oranges wiab
with juiee
Juice
Generous dash of freshly
Generous freshly ground pepper 4 tablespoons lemon
lemon Julee
Juice
1l eu,
cgg, beateD wlth 1I tablespoon
bcrten with tablespoon milkmilk Yz eup
V2 cap orange juice
orangeJulce
1l cup
cup cracker
cracker meal 22 tablespoons
tablecpoons honey
honey
Oll for deep frying
OU frylng 2 teaspoons soysoy sauce
cans cream of
22 cans of mushroom soup for quick sauce /z teaspoon ginger
V2 glnger
Mix chicken
Mix chicken and celery in large bowl; set aside. Put seasoned flour into brown paper bag. bag. Shake
Shake
Sautd onion
Sauté anion in in butter
butter inin small
sriAt saucepan until chicken pieces in bag ta to coat with flour mixture.
onion
onion is is transparent. Blend flour. Add milk; mlk; heat, Heat butter
Heat butter and oil in
and ail in skillet;
skillet; brown
brown chicken
stirring constantly.
constantly. When slightly pieces.
stirring slightly thickened, add
salt and pepper;
salt and pepper; sim mer just
simmer just 3 minutes. Add sauce Drain
Drain oranges; reserve juice.
oranges; reserve juice. Mil{ juice with
Mix juice with
to chicken and celery; chili
ta chicken chill several hours. lem
lemonon and juices, honey,
and orange juices, honey, saysoy sauce,
sauce, and
and
Shape chicken
Shape into rolls
chicken into roIls about
about 3 inches
inches long. ginger. Pour sauce over chicken in skillet. Covèr; Covir;
Dip
Dip intointo egg; roll cracker meal. place
roll in cracker Place croquettes
croquettes simmer 30 minutes. When chicken is is fork-tender,
on
on waxed-paper-lined
waxed-paper-Iined baking baking sheet; chill in refrig- add oranges; sim mer just 5 minutes more. Yield 44
simmer
erator
erator at least 33 hours,
at least hours. ta 66 servings.
to

brown
kept
Fry
brown on
kept warm
croquettes in deep fat, a few at a time.
Fry croquettes
on all
ail sides; drain on paper towels.
warm in very low (250.F)
very low
time, until
towels. Can be
aven until ready
(250°F) oven ready to
ta
a
chicken {lafrangaise
chicken la française
serve. 22 bunches
bunches celery
celery
serve.
22 (3-pound)
(3-pound) chlckens
cbickens
For aa quick
For sauce with croquettes, heat
quick sauce heat cream
cream lemon juice
of 22 tablespoons
tablespoons lemon juice
of mushroom
mushroom soup over low heat;
soup over heat; stir until piping
piping teaspooDs salt
2V2 tcaspoons
2/u
hot. If
hot. If you
you prefer
prefer thinner sauce, add milk-by
thinner sauce, milk by % ~
cups; stir
cups; stir until
until desired consistency is
desired consistency is reached.
reached.
/r
114 teaspoon
teaspoon freshly
fresbly ground
ground pepper
Yield4to6servings. 114 teaspoon
% teaspoon garlic
garliè powder
powder
Yield 4 ta' 6 servings.
11 cup
cup dlced
dlced onlons
onions
22 tablespoons
tablespoons melted
melted butter
butter
chicken
chicken curry
curry 1~ cupsBasicChicken
1% cups Basic Cblcken Stock Stock (see
(see Index)
Index)
I1frylng
frying chicken; eut into
chicken, cut into scMng
servlng pieces
pieces 22 trblespoons
tablespoons all-purposc
all-purpose flour
flour
22 trblespoons vegetable oil
tablespoons vegctable oil v.. cup
lzl cup water
water
22 tablespoong butter ormargarine
tablespoons butter or margarine Preheat oven
Preheat oven to
to 425 oF.
425°F.
cupscooked
22cups cooked barley
barley Trim stem
Trim stem ends of celery;
ends of celery; keep,bunches
keep.· bunches intact.
intact.
l1medlum
medium onlon,
onion, mlnced
minced Cut leaves
Cut leaves off
off bunches
bunches of of celery;
celery; reserve
reserve for
for stuf-
stuf-
cblckenbroth
cupschicken
22eups brotb fing.
fing. CutCut each
each celery
celery bunch
bunch lengthwise
lengthwise into
into 44
Salt andpepper
Saltand pepperto
totaste
taSte pieces; set
pieces; set aside.
aside.
22teaspoons curry powder
teaspoonscurry powder Brush chickens
Brush chickens inside
inside and
and out
out with
with lemon
lemon juice.
juice.
110
210
 chicken a
chicken &la
Ia françasie
frongasie
Combine
Combine salt,
salt, pepper,
pepper, and and garlic
garlic powder;
powder; rub rub in
in
cavities
cavities and
and on
on skin
skin of
of chickens.
chickens. FilI
Fill chicken
chicken cavi-
cavi- or until chickens
or until chickens are tender. Remove
are tender. Remove celery mix-
celery mix-
ties
ties with
with reserved
reserved celery
celery leaves
leaves and
and oruons;
onions; secure
secure ture
ture from
from chicken
chicken cavities; discard.
cavities; discard.
openings
openings with
with skewers.
skewers. Place
Place chickens
chickens in in shallow
shallow Arrange
Arrange chic kens on
chickens on heated
heated serving platter; sur-
serving platter; sur-
dish;
dish; coyer. Chill 22to
cover. ChilI to 44 hours
hours to
to blend
blend seasorungs
seasonings round with the
round with the celery pieces.
celery pieces.
with
with chickens.
chickens. Place
Place chickens
chickens on on rack
rack inin roasting
roasting Drain
Drain 22cups
cups panpan Iiquid into saucepan;
liquid into bring to
saucepan; bring to
pan;
pan; brush
brush with
with butter.
butter. Bake
Bake inin oyen
oven 3030 minutes
minutes boil. Mix flour
boil. Mix flour and
and water
water until
until smooth;
smooth; stir
stir into
into
or
or until
until browned.
browned. Arrange
Arrange celery
celery bunch
bunch pieces
pieces pan liquid.
pan liquid. Cook,
Cook, stirring until thick-
constantly, until
stirring constantly, thick-
around
around chickens.
chickens. Pour
Pour stock
stock into
into pan;
pan; coyer
cover pan.
pan. ened; pour into
ened; pour boat.Serve
gravy boat.
into gravy with chickens.
Serve with chickens.
Reduce
Reduce oyen temperature to
oven temperature to 375 bake 1I hour
oF, bake
375"F, hour Yield
Yield 88toto10
10servings.
servings.
ztt
211
 1

ond bamboo
chicken with green peppers and bamboo shoots in oysler
shoots in sauce
oystersauce

chicken with green peppers

chicken vegetables
vegetables to
to pan
pan with
with chicken.
chicken. Add
Add cucumber.
cucumber.
Immediately
lmmediately add
add oyster
oyster sauce;
sauce; heat
heat through.
through. Serve
Serve
and bamboo
bamboo shoots in with rice.
rice. Yield 44 servings.
oyster sauce chicken
chicken kampama
sauce
SA1Ce
1l small onlon,
onion, sliced 33 pounds
pounds eut
cut up chlcken
11 tablespoon
tablespoon soysoy sruce
sauce 2 tablespoons
2 tablespoong butter
2 tablespoons oyster sauce (found in
tablespoons oyster Orlentrl food
In Oriental 2 tablespoons
2 olive oU
tablespoons ollve oll
stores some supetmarkets)
stores and some snpermarkets) 2 medlum
2 medium onlons, chopped
choppcd
t/e ~ cloves
? c10ves garllc,
garlic, mlnced
3,4 cup chlcken broth
cuip chlcken broth
1 brown sugu
teaspoon brown
1 teaspoon sngar I1cup canncd
canned tomatoe$
tomatoes
11 tearpoon
teaspoon freshly grated glngerroot
freshly grated Vz of
1zz of 6.ouncr
6-ounce crncan tomato paste
tomato prste
l1 tablespoon
tablespoon cornstarch
cornstarch ln
in 22 tablcspoons
tablespoons water 2 stlcks
2 sticks clnnamon
cinnamon
%Y4 teaspoon
teaspoon ground allsplce
allsplce
cldckm-vegetable
chicken-vegetable mixture
mixture Vz teaspoon
/z teaspoon sugar
sugar
I1 tablespoon vegetable oll
tablespoon vegetable 011 Y4 cup
Ye cap red wlne
I1 large green pepper,
large grcen eut lnto
pepper, cut Into %-lnch
3,4-lneb cubes
cubes In large
In large skillet
skiUet brown
brown chicken
chic ken on
on all
ail sides
sides in
in but-
but-
Ve cup sllced
Y4 cap sliced bamboo
bamboo shoots
shoots ter and
ter and olive
olive oil;
oïl; remove
rem ove from
from pan.
pan.
Y4
lze pound
pound small whole mushrooms
small whole musbrooms Brown onions and
Brown and garlic. Add
Add tomatoes,
tomatoes, to-
22 whole breasts, split,
chicken brersts,
wbole chicken split, sklnned,
sklnned, boned,
boned, cut
eut mato paste,
mato pas te, seasonings,
seasonings, andand wine; bring
bring toto boil.
boil.
lnto pleces
Into pieees Add chicken.
Add chicken. Reduce
Reduce heat to simmer; cook cook I1 to
/rV2 cucumber,
eueumber, peeled,
peeled, cut
eut Into
lnto chunks
ehunks 1Ijz hours
l7z hours or
or until
until tender.
tender. Yield
Yield 44 or
or 55 servings.
servings.
To
To make
make sauce,
sauce, simmer
simmer together
together all
ail sauce
sauce ingre-
ingre-
dients 88to
dients to l0
JO minutes;
minutes; stir
stir occasionally.
occasionally. chickenkiev
chicken with sherry
kiev with
Meanwhile heat oil
Meanwhile heat oïl in frypan (or
in frypan (or wok);
wok); stir-fry
stir-fry
green pepper
g;reen pepper 33 minutes.
minutes. Remove;
Remove; reserve.
reserve. Stir-fry
Stir-fry sauce
sauce
bamboo
bamboo shoots and mushrooms
shoots and mushrooms 22 to to 33 minutes;
minutes; re-
re- 22 whole
whole chicken
ehicken breasts,
breasts, spllt,
split, bones,
bones, sklnned
skinned
serve with
serve green pepper.
with green pepper. Add chicken to
Add chicken to frypan;
frypan; 11tablespoon
tablespoon chopped
chopped chlves
chives
to 44 minutes
stir-fry 33 to
stir-fry minutes or or until
untïl done.
done. Return
Return I1tablespoon
tablespoon chopped
chopped parsley
parsley
212
212
 CIIICXEN
CHICIŒN

Yz
lzz c10ve grrllc,
clove garUe, nlnced
rnJnced egg yolkr,
22 egg yolks, bcrten
beaten
Y2 tcupoonnlt
7z teaspoon salt cups dlccd
3 cupr or turkcy
cbicken or
cooked chlckcn
dleed cookcd turkey
1/, tcgpoonpcpper
Vr teaspoon pepper crp plnlento,
Yz eup
Yt cut lnto
plmlento, eut Into ctrlPr
strlps
/r cup gnted
Yz cup gnted low-fet
low-fat mozzrrcllr
mozzarella cheere
cheese 11tcupooncalt
teaspoon siit
Tootbpieks
Toothplckr v.. tempoon
lzr teaspoon pcppel
pepper
2 trblcspoons
2 vegetable oll
tablespoons vegetable 011 Sauté mushrooms in
Sautd mushrooms in butter in medium-size
butter in medium-size
l1 tabhrpoon
tablespoon llour
flour heavy skillet.
v.. cup
Ye dry sberry
eap drysherry f10ur with chicken
Mix flour chicken broth. Add to
broth. Add to skillet;
l1 cup
cup chlcken
cblcken boulllon
bouillon oror broth stir. Add
stir. Add cream; simmer 5
cream; simmer S minutes. Add egg
minutes. Add
Pound each
Pound each chicken breast
breast half with flat side of
half with yolks, chicken, and pimiento; stir until thoroughly
meat mallet to t/r \.4 inch thick. Sprinkle seasonings
seasonings pef
mixture boil. Add salt and pep-
hot, but do not let mixture
evenly over chicken
wenly chicken pieces.
pieces. Cover surfaces
surfaces with pero muffins. Yield 6
per. Spoon over toast or English muffins.
cheese; roll up
cheesc; each half breast with cheese en-
up each ta
to 8 servings.
c1osed. Secure
closed. Secure with toothpick.
toothpick.
Heat oil in large frypan; sauté chicken rolls until
sautd chicken chicken
chicken in lemon-dill butter
golden brown, about 8 minutes. Place in shallow v..
lzr pound butter mrtjrrlne
buttcr or margarine
baking dish.
baking 2 tablespoons
tablerpoonr lemon
lcmon julee
Julce
Preheat oyen
Preheat oven to 350oF.
3S0°F. 1 teaspoon s.lt
tercpoon salt
Make sauce:
sauce: Stir flour into drippings in frypan; 1l c10ve grrllc, mlneed
clove garlle, mlnced
stir until smooth. Remove
stir until Remove from heat.heat. Add sherry Duh of pepper
Dasb
and bouillon. Return to heat; heat to boiling, stir- Yl
lzr teaspoon prprlka
iercpoon paprika
ring
ring constantly. Reduce sauce
constantly. Reduce by boiling
sauce by boiling until 1l ean
cen sllced
sllc€d mushrooms,
ntuohroomtr dralneddrrtncd
slightly
slightly thickened.
thickened. Spoon
Spoon overover chicken;
chicken; coyer.
cover. 1I tablespoon dlllweed
trblespoondlllweed
Bake
Bake 30 30 minutes.
minutes. Remove
Remove tOQthpicks
tooJhpicks before 1l(27zlo}lpoulnd)
(2Y2to 3-pound) frying frylng ebleken, cut lnto
chlcken' cut servlng
Into servlng
serving.
serving. Yield 44 servings. pleees
pleces
Melt butter in large Add all
skillet. Add all ingredients
ingredients
chicken aa la king Melt
(except
butter in
(except chicken) in
large skillet.
in order givan; bring
order given; bring to Add
boil. Add
to bail.
Yz
/u pound
ponnd mushrooms,
muohrooms, slleed
sllcrd chicken; bring to
chicken; bring to boil, but do
boil, but not actually
do not boil.
actually bail.
Y2
Yz cup
cag butter or margarine
margarlne Caver
Cover skillet; heat. Sim
lower heat.
skillet; lower mer 30
Simmer 30 minutes
minutes or or
Yz
lzz cup
cup flour
flour until chicken
until chicken isis tender.
tendcr. Remove chicken ta
Remove chicken platter.
to platter.
22 cups
cupe chicken
chlcken broth
broth Serve with noodles
Serve with noodles or rice, over
or rice, which remaining
over which re'nraining
22cupsllghtcrcnm
cups IIght cream liquid
liquid has
has been poured. Yield
been poured. Yield 44 ta
to 65 servings.
servings.
chicken in lemon-dill
chicken in lemon-dill butter
butter
{/v
"///
Io/"
"^"
| -j
,,1 '. 'f"
.ti

l
I
'l,
r-l
l'

chicken
chicken with ma.ndarin
mandarin
oranges and almonds
2 ounces
ounces seedless
seedless raisins
1l jigger
Jigger Madeira
Madeira
2 teaspoons paprika
1I teaspoon
teaspOOD wbite pepper
white pepper
t1 large cbicken, 3Y2 to
large chickenr3Vz to 4 pounds, eut lolo serving
cut into serving
pleces
pieces
5 tablespoons
tablespoons oU oil
11(ll-ounce)
(ll-ounce) can mandarin
mandarin oranges,
orunges, drained
1l clove
clove garlic,
garllc, minced
Yl cup
Yz bot beef bouillon
cup hot bouillon
tablespoon cornslarch
1 tablespoon cornstarcb
1I tablespoon
tablespoon soy sauce
soy sruce
Y2 teaspoon
/u tea8poon powdered
powdered glnger
ginger
Yl cup
Yz beavy eream, lightly
cap heavy ligbtly beaten
1I tablespoon
tablespoon butter
talillesO~DDS sliced
2 tablesooons sUced almonds

chicken with
with mandarin
mandarin oranges
oranges and
and almonds
almonds
214
 Cover raisins with Madeira; soak. soak.
Mix together
Mix together paprika and pepper; rub
and pepper; rub chic ken
chicken
with mixture.
Heat oil inin skillet
skillet or
or Dutch
Dutch oven.
oven. Add chicken;
chicken;
fry until
fry golden on
until golden all sides,
on all about 10
sides, about l0 minutes.
minutes.
Drain oranges; reserve juice.
Measure Y2
Measure Vz cup juice; pour
cup juice; pour over
over chicken. Add
chicken. Add
garlic. Pour
garlie. Pour in in bouillon; cover. Simmer
bouillon; cover. Simmer 30 30
minutes.
Drain
Drain raisins;
raisins; add. Cook 55 minuteS.
add. Cook minutes. Remove
Remove
chicken
chicken with
with slotted
slotted spoon;
spoon; arrange
arrange on on preheated
platter; keep warm.
Blend cornstarch with smalt small amount cold cold water;
water;
add
add to
to sauce.
sauce. Stir until thickened and
Stir constantly until and
bubbly.
bubbly. Season with soy
Season with soy sauce
sauce and ginger. Add
and ginger. Add
oranges andand cream;
cream; heat through,
thrortgh, but do do not
not boil.
Heat butter in in small skillet.
skillet. Add
Add sliced
sliced almonds;
almonds;
lcook until golden. Pour
until golden. Pour sauCe
sauce over
over chicken;
chicken; top
top
with almonds.
almonds. Yield 6 servings.
servings.

215
215
CHICXEN
CmCIŒN

chicken marengo
chicken marengo
($pound) frying
l2(3-pound) frylng ~bi~kens
chlc*ens
Yt
~ cup vcgetable oU
cap vegetable oll
1l onion,
onlon, tbinly
thlnly sUced
rllcpd
trblcrpoonr brandy
33 tablespoons brandy
(l-pound) cans
l 2 (l-pound) ltrllrn tomatoes,
cans Itallan tomrtocs, drained
drrlncd
Vl eup
lzz dry white
cup dry whlte winewlne
grrllc, pressed
cloves garUc,
l2 cloves pressad
terspoon dried
lzr teaspoon
Vl dried tbyme
thyme
1l bay lcrf
bry leaf
44sprlgs panley
frcsh parsley
sprigs fresb
1l cup Brclc Cbicken
cup Basic Chlcken Stock (sce Index)
Stock (see Index) oror canned
canned
chlckcn brotb
cbicken broth
1I teaspoon
teaspoon saJt salt
teacpoon fresbly
Vl teaspoon
lzz frcohly ground peppsl
ground pepper
1l cup
cup small
small cleaned shdmp
cleancd shrlmp
Vl pound fresb
lzz pound frech musbrooms,
mushrcoms, sUced sllced
Yt
~ cup butter
curp butter
trblespoono lemon Juice
l2 tablespoons Julce
trblespoons freshly minced
l2 tablespoons prrslcy
mlnccd parsley
Remove skin
Remove from chickens;
skin from chickens; eutcut each
each chicken
quarters.
into quarters.
into
Pour oil
Pour oil into
into large,
large, heavy
heavy skillet; place over
skillet; place
medium heat until hot. Add onion; sauté,
medium sdrring
sautd, stirring chicken marengo
freque.ntly, until
frequently, until golden
golden brown.
brown. Remove
Remove onion 11y2
Vl tablespoons
trbl$poons cornstarch ln 2
cornstrrch in 2 tablespoons
tablecpoons water
wltel
.from skillet with slotted slotted spoon; set aside. l2 tablespoons
tablcspoons dry sberry (opdonal)
sherty (optiona!)
Add chicken
Add chicken to oil remaining in
to oil in skillet;
skillet; cook in frypan (or wok);
Heat oil in wok); stir-fry onion
onion and
and
until browned on aH
until all sides. celery 33 minutes.
celery Remove; reserve.
minutes. Remove; Add mush-
reserve. Add mush-
brandy; pour
_ Heat brandy; pour over chicken. Ignite brandy; rooms to
rooms to frypan; stir-fry 22 minutes.
frypan; stir-fry minutes. Remove;
Remove;
fliame,
flame, shaking skillet until flame dies.
shaking skillet reserve with onion. chic ken 44 to 5
onion, Stir-fry chicken 5 minutes
minutes
Place
Place tomatocs
tomatoes in in blender
blender or or food-proce$or
food-processor or until done. Return vegetables to pan. Add rest rest
container;
container; process process until untii pureed.
pureed. AddAdd to to skillet.
skiilet. of ingredients; heat until sauce
sauce isis thickened. Stir
Stir
Add wine, garlic,
Add garlic, thyme, bay leaf, parsley sprigs, constantly. Serve immediately with rice.
constantly. rice. Yield
Yield 44
stock,
stock, tomatoes, salt, pepper, pepper, and saut6ed
sauteed onions.
anions. servings.
skillet; simmer I1 hour or until chicken is
Cover skillet;
Cover
t€nder.
tender. RemoveRemove chickenchicken from
from sauce; keep warm.
sauce; keep
Strain sauce, if desired. Add shrimp to sauce;
if desired. sauce; chicken nonnandy
normandy
simmer 55 minutes.
simmer cbi~ken (about
11 chlcken 3Vl pounds)
(about 3Vz pounds)
Sautd mushrooms in
Sauté mushrooms in butter
butter inin saucepan until
until and peppcr
Salt rnd
Salt pepper
tender; stir
tender; stir inin lemon juice. Add to
juice. Add to sauce;
sauce; heat
heat 44 tablespoonc 011
tablespoons oll
through.
through. l1 onlon,
onion, peeled,
peeled, sllced
sUced
Arrange
Arrange chicken
chicken on on heated serving platter;
heated serving platter; pour
pour 2l stalks
stalks celery,
celery, sllced
sliced
sauce over
sauce over chicken. Sprinkle with
chicken. Sprinkle with minced
minced parsley.
parsley. 2l lrnge
large rpples,
apples, pcclcd,
peeled, cored,
cored, sliced
sliced
Yield
Yield 88 servings.
servings. 2l tablespoons
tablespoons flour
flour
1 Vl cups
11zr cups chlcken
chlcken bouillon
bouillon or or water
water
Pinch of
Plnch of thyme
thyme
chicken with
chicken with mushrooms
mushrooms Pinch of
Pinch of mrJoram
marjoram
2l tablespoons
tablespoons grated
gratee! checse
cheese
and
and celery
celery BoUee! rlce
Bolled rice
2l tablcpoonc vegetable oll
tablespoons vegetable 011 Joint chicken
Joint chicken into
into small
5maIl pieces;
pieces; season
sea50n with
with salt
salt
l1smrll
small onlon,
onion, sllced
sUced and pepper.
and pepper.
33stalks cut Into
celery, cut
stalkscelery, ~ ·inch sllces
Into lzr-lnch sUces tablespoons oil
Heat 33 tdblespgons
Heat oil in
in pan.
pan. Add
Add pieces
pieces of
of
~ pound
lzr pound whole mushrooms; quarter
wbolemnshrooms; quarterlfIflarge
large chic ken (a
chicken (a few
few at
at aa time);
time); brown
brown well.
weIl. Remove
Remove
I1brollcr-frycr
broUer·fryerchlcken,
cbicken,sklnned, cutinto
boned,cui
sldnned, boned, into piecesas
pieces as they
they are
are browned.
browned.
blte-slzeplccts
blte-slze pi~ Put
Put onion,
onion, celery,.and
celery, and apples
apples into
into remaining
remaining
%lA cup cblckenbroth
cupchlcken orboulllon
brothor bouiUon oil; cook until
oil; cook until onion
onion isi5 tender. Add I1tablespoon
tender. Add tablespoon
2l teaspoonc
teaspoonsroysoysruGe
sauce oil. Stir in
oil. Stir in flour;
flour; niix
mix well.
weil. Gradually
Gradually add add
2t6
216
 CIIICKEN

bouillon; stir until

bouillon; stir until boiling.
boiling. Return
Return chicken
chicken to tomatoes. Add peppers, chop-
Peel and chop 2 tornatocs.
sauce. Add thyme, marjoram, and a little season-
season- tomatoes, and I1 tablespoon paprika to Dutch
ped tomatocs,
Coyer; simmer until
ing. Cover; untïl chicken is tender. Adjust oyen. Cover;
oven. Coyer; simmer 15 minutes. Correct season-
season-
Stir in chcese.
seasoning to taste. Stir
the seasoning cheese. ing if
ing if neoe$rary.
necessary. Serve garnished with 1I sliced
Serve gnrnishcd
To serve, put some
sorne hot cooked rice onto large
large tomato and parsl€y.
tomato parsley. Yield
Yield 4 scrvings.
servings.
platter; arrange pieces of chicken
platter; chicken onon top.
top. Pour
excess sauce separately. Yield 6
sauce over. Serve exces$ parmesan witt
chicken parmesan with
servings.
marsala sarice
mushroom marcols sauce
chicken paprika to 3 trblerpoonr
2 to
2 olive oll
tablespoons ollve oïl
to t8 pats buttcr
6 to butter
l1 chlclren,
cbicken, 2Vz to33 poundr
2'12 to pounds l1 cup seasoned brcld
cup rcrsoned bread crumba
crumbs
I1 tablcspoon vegetable oll
tables po on vegetrble oïl 1 cup fresbly grated Parmesan cbeese
l1 larye
large onlon,
onion, chopped
cbopped 1 tablespoon Herbés d'Provence (or berbs of your
2 tablespoons paprlke
2 trblecpoons paprika cbolce)
l1 clove
clove grrllc,
garlic, mlnced
minced 6 single cbicken breasts (deboned)
YI
lzz teaspoon salt
tcaspoon
1 cup f10ur seasoned witb salt and pepper, on plate
I1 toaspoon
teaspoon caraway
caraway scedo
seeds 2 eggs, beaten in medium-size bowl
l1 cup bot wrler
cup hot water oïl in center of 12-inch
Pour oil l2-inch frnng
frying pan. Place
Place
l1 scrlllon
scallion or leek, ctt
or lcck, cut lengthwice,
lengtbwise, sliccd
sliced pats of butter around oil; oïl; hcat
heat slowly to cooking
cooking
l1 smrll
small cerrot,
carrot, sllced
sliced temperature.
l1 elmdl
small stalk celery, cllctd
stalk celery, sliced Combine bread crumbs,
crumbs, cheese, and her,bs
herbs on
2 medium potrtocs,
2 medlum potatoes, pcclcd,
peeled, cubed
cubed plate.
Vtcup brotb orboulllon
cbicken broth
'12 cup chlelen or bouillon Wash and pat dry chicken. Coat Coat with seasoned
seasoned
3 tomatoes
3
flour; dip in eggs.
flour; eggs. Coat with bread-crumb mlx- mix-
I1 rd
red pepper,
pepper, cubed
cubed Set aside
ture. Set aside on waxed paper
on waxed or rack; repeat pro-
paper or
I1 green
green pepperr
pepper, cubed cedure for all stand in refrigerator 22ta
ail pieces. Let stand to
Parsley for garnlrh,
Parsley for garnisb, chopped
cbopped hours. Place all
3 hours. aIl pieces in frnng
frying pan atat same
sa me
Skin and
Skin and bone cut into
bone chicken; cut into bitesize.pieces.
bite-size pieces. time; fry
time; fry toto golden
golden brown.
brown. Pour sauce over
Heat oil
Heat oïl in 4-quart
4-quart Dutch oven; sauté onion.
oyen; sautd chicken just
chicken just before
before serving.
serving. Yield
Yield 6 servings.
Sprinkle I1 tablespoon paprika owr
Sprinkle over onions; stir
weil. Add garlic, salt, caraway seeds, and t/z
well. Y2 cup na,shroomnatslasutcc
mushroom marsala sauce
water.
water. Simmer over low
Simmer over heat l0
low heat minutes. Add
10 minutcs. l1 pound
pound frcsh
fresb mushrooms
musbrooms
chic ken pieces.
chicken pieces. Cover; minutes. Add
Coyer; simmer 55 niinutes. Add ad- 3 to
3 tablespoons buttcr
to 44 tablcpoons butter
ditional Vz eup water; cover.
V2 cup coyer. Simnrer
Sim mer 15 minutes. cup Mrrrrlr
1IJ cup
% wine (or
Marsala wlnc to t$tc)
(or to taste)
Add scallion, carrot, celery, potatocs,
potatoes, and broth
broth Clean mushrooms; sautdsauté in butter. Add wine;
to chicken. Simmer l0
to 10 minutes. stir until
stir hot (do
until hot (do not
not bring to boil).
bring to boïl).
chicken paprika
chickenpaprka
CHICKEN

1I medium tomato
chicken in potato nest 5 black olives
2 cups cooked mashed potstoes
mashed potatoes 1I clove garlic, minced
2 tablespoons butter or pr margarine Y2
Yz cup
cup dry white wine
2 tablespoons f10urflour 3 tablespoons water
Salt to taste v.. chicken bouillon (or Y2
/a teaspoon instant chicken t/z cube)
/z teaspoon pepper
Y2 v..
Y4 cup
cup yogurt
1I cup chicken broth Parsley for garnish
v..Ve cup
cap heavy cream Bone chicken breasts.
1I small can (about 3 ounces)
ounces) sliced mushrooms large frypan; fry chicken breasts ap-
Heat oil in large
diced cooked chicken
2 cups dlced proximately 15 l5 minutes, until golden brown and
minutes, until
2 tablespoons grated Parmesan cheese completely cooked. Season with salt
Season with salt and
and pepper.
oven to 400°F.
Preheat oyen 400'F. Arrange on preheated platter; keep warm.
Line buttered
Line buttered 8- or 9-inch
8- or pie plate
9-inch pie plate with Peel and chop tomato; slice olives
olives.. Add tomato,
potatoes. olives, and
olives, to pan drippings.
and garlic to Pour in
drippings. Pour in wine
and seasonings.
Melt butter in pan; stir in flour and seasonings. and water; stir in dry bouillon. Bring to boil; sim-
gradually; stir until boiling. Add cream
Add broth gradually; mer, uncovered,
mer, uncovered, 88 minutes. Cool sauce
minutes. Cool sauce slightly;
and mushrooms; cook a few minutes minutes.. gradually add
gradually add yogurt. Warm sauce over low low heat
Put chicken
Put into pie
chicken into pie plate.
plate. Pour
Pour sauce
sauce over; if necessary.
if Pour over
necessary. Pour over chicken
chicken breasts;
breasts; garnish
sprinkle with cheese.
cheese. Bake 25 to 30 minutes. Yield with parsley. Yield 4 servings.
4 servings.

provengale
chicken provençale chicken in red wine
chicken
4 single chlcken approximately 8E to
chicken breasts, each approximately 1I (3- to 4-pound) chicken, eut
cut into serving pieces
10 ounces Y3
Vt cup oil
cup vegetable 011
3 tablespoons oil
tablespoons vegetable 011 v..
Vt cup
cup cognac
/r teaspoon salt
Y2 2 medium onions, quartered
Vr teaspoon white pepper
1/8 pepper 1I c10ve
clove garlic, minced
chicken in red wine
chicken
 cmCKEN
CKEN

3 cups Burgundy
Burgundy wine Grill2 minutes.
Brush with sauce; turn. Grill2minutes.
/r
v.a teaspoon thyme Serve
Serve kabobs garnished with chopped scallions
scallions
/z tablespoon
Yz lomato paste
tablespoon tomato over coals on square
and pineapple slices, grilled over
1I bry
bay leaf of foil after brushing with sauce.
sauce. Heat remaining
/z teaspoon salt
Yz sauce; spoon over kabobs or serve as a dip. Yield 6
Vr teaspoon pepper
1/8 pepper servings.
3 strips bacon, cut Into into 2-inch strips
114-ounce
4-ounce can
t/e cup
crn butlon
button mushrooms, drained, or chicken santeray
3/.1 mushrooms, quartered
cup small mushro(fms, 3 pounds
pounds frying chicken, cut up
tablespoon butter, softened
1 tablespoon softened Salt and pepper
1I tablespoon
tablespoon flour tablespoons butter
4 tablespoons
2 slices white
whlte bread (optional) 2 tablespoons chopped onion
tablespoons finely chopped
2 tablespoons
tablespoons oïl oil 1l cup red burgundy wine
1I tablespoon
tablespoon butter 11 cup strong chicken broth
strong chicken
1 or 2 parsley sprigs Chopped
Chopped chives
Brown chicken in in hot oil in
in large Dutch oyen;
oven; Season with salt
chicken with
Season chicken and pepp{r.
salt and pepper. Heat Heat 4
drain fat. fat. Pour in cognac;
cognac; carefully ignite. When tablespoons butter in large skillet. WhenWhe[ foaming
foaming
flames subside,
flames add onions,
subside, add wine, thyme,
onions, garlic, wine, stops, cook chicken,
stops, cook chicken, single
single layer at aa time,
layer at $ime, until
tomato paste,
tomato paste, bay leaf, salt,
bay leaf, and pepper.
salt, and pepper. Bring golden on
golden on both and ready
sides and
both sides to eat.
ready to ea{. Remove
mixture to to boil;
boil; simmer, covered, 1I ho
simmer, covered, hour.
ur. Skim chicken from
chicken pan; coyer.
from pan; warm over
Keep warm
cover. Keep over low
off fat; correct seasonings. Discard bay leaf.
off prepare sauce.
heat while you prepare
Meanwhile, place
Meanwhile, place bacon. in frypan;
bacon in frypan; cook
cook until tablespbonf browned
Add chopped onions to 2 tablespoons
done. Remove bacon; sauté sauti mushrooms in hot fat. butter in skillet. Cook gently 2 minutes. Add wine
Drain off fat. fat. Keep bacon and mushrooms warm and broth. Bring to boil, scraping pan. Cook, pook, un-
until needed. covered, until reduced
covered, until reduced by by Yz to 1I cup;
Vz to cub; rem remove
ove
Blend 1I tablespoon butter and flour together to heat. Stir in JI tablespoon butter in
from heat. ir! little bits.
smooth paste
smooth (beurre manié).
paste (beurre manii). When
When chicken
chicken is wifh chives.
Pour
Pour sauce over chicken;
sauce over chicken; sprinkle
sprinkle with
done, add paste to to hot liquid. Stir and
and simmer a immediately. Yield
Serve immediately. Yield 4 servings.
minute or two.
Trim bread;
Trim in half diagonally.
cut in
bread; cut diagonally. Fry in oil
Fry in
and butterbutter until crisp. chicken sauté
sautd in wine
chicken in
Arrange chicken in casserole oror serving
serving dish. v.a
Vt cup dlced salt pork
cnp finely diced
Cover with
Coyer with sauce. with bacon,
Garnish with
sauce. Garnish bacon, mush- (3122-pound) frying
11 (3Yz-pound) frylng chicken
chlcken
rooms, parsley and croutons. Yield 4 servings. v.a eap butter
Vn cup
v.a cap vegetable 011
Va cup oil
2leeks
21eeks
chicken-rock-Iobster
chicken-rock-lobster 20 shallots
shallots or small onions
Salt and white pepper to taste
kabobs 1I clove garlic,
garllc, pressed
6 skinless
sklnless and boneless
boneless chicken-breast
chicken-breast halves 3 tablespoons mlnced parsley
tablespoons freshly minced
6 (4-ounce each) frozen South African rock-
South African t/a cup
~ cup sweet white wine
wlne
lobster tails 3/a cup
~ ctp chicken
chicken broth
1l small navel orange, cut into 6 wedges Yz
Yz cup whipplng cream
cnp whipping crgsm
Salt and pepper (S-ounce) can black or button mushrooms,
11(S-ounce) mushrodms,
1I cup peach preserves
preserves drained
Y3
Yt cup
cup chopped
chopped chutney Soak pork in enough water to coyer cover 303p minutes;
1I tablespoon
tablespoon soy sauce well.
drain weil.
1 tablespoon
tablespoon wine vlnegar
wine vinegar Cut chicken
Cut chicken intointo serving pieces;
pieces; remove
reriove skin.
chicken breast into 4 pieces.
Cut each chicken Melt ail
Melt all but 1I tablespoon butter with oil in large,
Wiih sharp
Wiih sharp knife cut each
knife cut each rocklobster
rock-lobster tail skillet over
heavy skillet
heavy over medium
medium heat. Ad$ chicken;
heat. Add
crosswise through shell into 4 pieces.
crosswise through sauti on al!
saute all sides until lightly browned.
browned. Drain off
Alternately spear
Alternately chicken pieces,
spear chicken pieces, rock-lobster
rock-lobster excess fat; set
excess fat; set aside. Trim green
aside. Trim green end ffom leeks;
end from
and orange wedges
slices, and wedges on on heatproof skewers. discard. Cut white part into th thin
in slices.
Sprinkle ka all.sides with salt and pepper.
bobs on allsides
kabobs Combine pork, leeks,leeks, and shallots in iri saucepan
Mix remaining
Mix remaining Ingredients
ingredients in in bowl; stir until
bowl; stir const{ntly, until
over medium heat; cook, stirring constantly,
well blended.
weil blended. lightly browned.
browned. Add Add toto chicken.
chicken. Add salt, salt, pep-
Place kabobs 6 6 inches ababove
ove gray coals; grill 5 per, garlic, parsley, wine,wine, and broth. Coyer;
Qover; sim-
minutes. Brush with sauce; turn. turn. Grill 5 minutes. mer about 45 45 minutes or or until chicken is is tender.
2r9
219
 chicken soutb in wine
chicken tetrazzini
Remove chicken, pork, and
chicken, pork, and vegetables with
with slot-
ted
ted spoon;
spoon; place
place on
on heated platter. Keep
heated serving platter.
warm.
warm,
Add cream to to liquid in
in skillet;
skillet; simmer until
until of
sauce
sauce consistency. Add half the mushrooms; heat
through.
through. Spoon
Spoon sauce
sauce over
over chic ken and
chicken and vege-
tables;
tables; border with
with rice.
rice. Garnish
Garnish with
with remaining
mushrooms which have have been
been lightly
lightly sautéed in 1I
sautded in
tablespoon
tablespoon butter.
Fresh
Fresh mushrooms, cooked with pork mixture,
with pork
can he
can be used
used instead
instead ofof canned
canned mushrooms.
mushrooms. Re-Re-
move
move from pork mixture
from pork mixture after
after browned;
browned; add
add to
sauce
sauce same
same as for black
as for black mushrooms.
mushrooms. YieldYield 66
servings.
servings.

chicken tetrazzini
tetrazrini
11 stewing
stewlng ehleken,
chlcken, about 33 to 44 pounds
lonlons
2 onions
learrots
2 carrots
Parsley,
Paruley, thyme, and and 11 bay
bry leaf
III
7r pound spaghetti
66 tablespoons
tablespoons butter
Dash of garlie
Dash grrllc powder
44 tablespoons
tablespoons nour
flour
III
Yz eup
cup white
whlte wine
wlne
220
220
 c CXEN
CmCIŒN

Salt
Salt and
66 to
peppel
rnd pepper
to 8t mushrooms; sliced sllced
chicken with tomatoes,
tomatoes and
and
33 to trblespoons whipping
to 44 tablespoons whlpplng cream crcrm olives
v..Ye cup gratcd Parmesan
cag grated Parmccrn cheese cheesc 44 breast
breast quarters
quartere ofof frying
frylng chicken
chlcken
22 tablespoons dried drled breadbrerd crumbs
crumbs lzu cup
Ifl flour
cup flour
22 tablespoons
tablcspoono sliced almonds, browned
sllced almonds, 22 tablespoons
tablespoons butter
Preheat oyenoven to 400°F.
4000F. 22 tables po ons olive
tablcspoons oll
ollvc 011
Cook chicken
Cook chicken slowly
slowly in with onions,
in water with onions, car-
car- 11 clove garllc, chopped
clove garlic, chopped
rots, and
rots, and herbs tender. Let
herbs until tender. Let cool in stock,
cool in stock, ifif 1I cupcup chopped
choppcd onion
onlon
possible overnight.
overnight. Remove skin skin and
and bones; cook
cook
them in stock
them stock until weil wcll flavored
flavored andand reduced to to 22
v..lzr cup
cup chopped
chopped carrots
crrrots
cups.
to 3 cups. c,
v..Ye cup
cap chopped
chopped celery
celcry
22 cups
cups broken-up cannedcanned tomatoes
lomrtoes
Boil spaghetti
Boil spaghetti in in usual
usual way;way; finish in 1I table-
finish in table lzz cup
Ifl cup white
whlte wine
wlne
spoon butter flavored
spoon flavored with with aa little garlic powder. 1l teaspoon
teaepoon chili
chlll powder
fireproof dish; keep warm.
Place in fireproof
/z teaspoon ground
Ifl ground cumin
cumln
velouti sauce:
Make velouté sauce: Melt 4 tablespoons
tablespoons butter;
butter; V2
/z teaspoon salt salt
add flour. When
add flour. When blended,
blended, add % cups
add 1I Yi cups chicken
chicken v../r teaspoon pepper
peppel
stock. Bring
stock. Bring toto boil;
boil; cookcook 22 minutes.
minutes. AddAdd wine; :v..
tA cup ctp cut-up black
blsck olives
ollves
simmer few minutes. Wash chicken;
chicken; pat dry. Dredge chick~n in
dry. Dredge in flour;
flour;
Meanwhile, cut
Meanwhile, cut coldcold chicken
chicken intointo long
long strips. shake
shake off excess.
excess.
Place in
Place in mound
mound on on spaghetti;
spaghetti; sprinkle with salt
sprinkle with salt Heat
Heat butter
butter and oil together in
and oil in deep skillet
skillet or
or
and pepper. . Dutch
Dutch oyen. oven. Brown chicken weil well on
on an: sides.
sides. Re-
Re'
Cook mushrooms in in 1I tablespoon butter 22 to to 33 MOye
move chicken
chicken from pan. Lightly
from pan. Lightly brown garlic,
garlic,
minutes; put on chicken. on ion carrots,
onion, carrots, and celery in in pan
pan drippings.
Add cream
Add cream to to sauce;
sauce; check
check seasoning.
seasoning. Spoon For~e
Force tomatoes through sieve
tomatoes through sieve or puree in
or puree in
sauce over
sauce over dish;
dish; sprinkle
sprinkle tQP with cheese
tap with cheese and blender
blender or or food
food processor.
processor. AddAdd tornatoes and and
crumbs. wine to to vegetables
vegetables in pan or
in pan or skillet. Add season-
season-
Bake in oyenoven 10l0 to to 15 minutes, until weil well heated ings;
ings; stir well. Place
stir weil. Place chic ken in sauce ..Simm~r
chicken Simmer
and
and top top brown and crisp. crisp. Sprinkle almonds over
top. Serve at once. Yield 4 to 6 servings.
over low
over low heat
heat 30 30 minutes
minutes or or until thlcken ISls
tender. Add olives; heat through. Yield 4 servings. servings.
chicken with tomatoes and olives
CHICI(EN
CHICIŒN

chicken-vegetable ring
chickon-vegetable
cupr sbredded
2 cups chrc[ded cooked chlcken
cooked cbicken
7z pbund
112 pound sliced
cllccd musbrooms, saut&d
murhrooms, sautéed
Ytcup
112 dledcelcry
cup dlced celery
Salt rnd pcpperto
Solt and tute
pepper to taste
Drshcrchgrrllc
Dasb onlon powder
rnd onion
eacb garlic and
2 ctgr
2egs
34 cupcilckenbroth
% cup cbJcken brotb
v.. cups
11/r cupsmftbrcrdcmmbs
soft bread crumbs
2 cups coolcd or canned
cupr cooked mlxed vegetables or
crnncd mixed
dcdrcdcomblnafion
desired combination
Combine
Combine chic ken with mushrooms and
chicken and celery.
Add seasoning
seasoning as desired.
eg€s into broth. Stir in bread crumbs. Add
Beat eggs
to chicken mixture. Place in ring mold. Set mold
into pan ofof hot water.
Bake at 350°F rrinutes or until set. Turn out
350oF 45 minutes
onto heated serving dish.dish. Fill center with cooked
vegetables.
vegctables. Yield
Yield 6 servings.

chicken
chicken in wine in no time
112
7r cup Dourflour
tcespoonc salt
2 teaspoons
112 tcrcpoonpoppcr
lzr teaspoon pepper
2112- 3rr1-Wnd cbicken,
2Yz- to 3112-pound chlcken, eut
cul up
v..Yr cup oU
oll
1I package
prclogedry onlonsoup
dry onion nlx
soup mix
1l cup dry whitewhlte wine
wlne
Watcr
Water
Combine flour, salt,
Combine f1our, salt, and pepper in paper bag.
Shake chicken pieces to coat. coat. Brown chic
chicken well
ken weil
on ail
on sides in oil
all sides oil in skillet. with onion
skillet. Sprinkle with
soup; pour
soup; pour inin white
white wine. Add aa little
wine. Add little water.
Cover; simmer
Cover; simmer until
until tender, 45 minutes.
about 45
tender, about
Yield 4 servings.
Yield scrvings. circassian
cirmssian chicken

Stir-fry pods 2 minutes; push aside. Stir-fry

aside. Stir-fry
chinese
chinese chicken with mushrooms and chestnuts 1I to 2
water chestnuts
and water 2 minutes;
push aside. Add chic wine; stir-fry 2 to 3
mushrooms minutes, until
ken and wine;
chicken
until chic is done.
ken is
chicken done. Combine chic
chicken
ken
chlclcn-brcrst balves,
4 chicken-breast hrlvcs, boned, skinned,
sldnned, eut lnto
cut into and vegetables
vegetables in wok or skillet.
lzz.lnch cubes
112-incb together broth, cornstarch mixture, and soy
Stir together
v../r cup
cupdrywhltewlne
dry wbite wine sauce. Add slowly to chicken and vegetables; heat
7z tearpoon
112 teaspoon salt
ealt until thickened and clear. Serve over rice; sprinkle
sprinkle
ccrlllonr, eut
2 scallions, lnto 112-incb
cut Into lur-lnch slices
sllces Yield 4 servings.
with almonds. Yield
112
Yz cup ctg 112-incb
Vz.lrch cubes celery
cclery
1 tablccpoon
tablespoon vegetable oll
vegetablc oïl
rasy.p€a pods, strings
12 snow-pea strlngs removed
circassian chicken
v..Yr pound
poud musbrooms,
nushrooms, sliced "T" sbapes
lnto "T"
sllced into shapes chlcken,33 to 4 pounds
1 cbicken,
ctetnuts, sliced
weter cbestnuts,
6 water sllced 5 onlons
50nions
112
lzz cupcupchlckcnbroth
chicken brotb 3 c10ves
cloves
1 trblerpoon cornstnrh ln
tablespoon cornstarcb In 2 tablespoons
tablecpoons cold strlks celery,
3 stalks celery, cbopped
chopped
wlter
water Few sprlgs parrlcy
Few sprigs parsley
1I tablespoon
tablerpoon soy sauce
sruoe 1l bay leaf
leof
Whoh, blanchcd
Wbole, blancbed almonds (optionrl)
almonds (optional) 8t peppercorns
peppercoms
Combine chicken
chicken with winewine and salt; set aside. Salt
Stir-fry scallions
Stir-fry scallions and celery in oilloil I minute;
minute; push 2 cups sbelled
shelled walnuts

?:n
222
 cHIcKEN
CHICKEN

Y2 cup dry
dry bread crumbs
Yz
tablespoons butler
2 tablespoons butter crearned cbicken
creamed chicken and barn
ham
c10ve garlic,
1 clove
1 garlic, crushed 1 Y2 tablespoons
11zz cornstarch
tablespoons flour or corostarch
Pepper
Peppcr 1 Y2 tablespoons
1 lzz tablespoons butter
2 teaspoons paprika 3/n cup
3;4 cap chicken
chicken stock
3 tablespoons
3 tablespoons oil
oïl y..
Yn cup
cttp cream
of cayenne pepper
Pinch ofcayenne pepper Y2
Yz cup
cup diced
dlced cooked chicken
Put chicken in in deep pan; just coyer
cover with cold Y2
Yz cup
cap dlced cooked ham
water. Add
water. Add 33 onions,
onions, each stuck with
each stuck with aa clove, y..
Yt cup
cnp chopped celery
celery, herbs, peppercorns, and a little
liule salt.
salt. Bring 1 tablespoon panley
tablespoon parsley
about 1I hour.
to boil; simmer until tender, about hour. Skim 11 egg, beaten
as
as necessary.
necessary. Drain; keep warm. Reserve
Reserve stock for 1I or 2 tablespoons (optional)
tablespoons sherry (optiona!)
sauce. flour to
Add flour to melted butter;
butter; stir until blended.
stir un~il
Grind walnuts finely in electric blender or food Slowly stir in stock,
stir in then cream.
stock, then Whfn sauce
cream. When sauce is
processor; mix with bread crumbs.
processor; smooth
smooth and and toto boiling point, add
boiling point, add chic
chi$ken,
ken, ham,
Melt butter; cook
cook 2 chopped onions and garlic celery, and parsley.
until golden brown and soft. soft. Add to walnut mix- Remove 22 tablespoons
Remove mix with
sauce; mix
tablespoons sauce; with egg.
ture; blend carefully.
ture; blend carefully. When quite smooth,
When quite smooth, cook Reduce
Reduce heat heat toto low;
low; return
return egg mixtufie to
egg mixture to heat.
until it reaches point; add
reaches boiling point; add more
more stock if
stock if Add 1I or
slightl:i. Add
Stir constantly until all thickens slightly.
sauce becomes too thick.
sauce becomes thick. Season with salt
Season with salt and
and aa 22 tablespoons
tablespoons sherry just before
sherry just ser{ing. Serve
before serving. Serve
little
little pepper. over
over corncorn bread
bread squares
squares oror hot
hot waffles.
wafflfs. Yield
Yield 44
Mix oiJ
oil and red pepper together; when oil is red, servings.
strain. Add enough oil to walnut sauce to make make itit
aa delicate pink. curried chicken
Cut chicken intointo pieces.
pieces. Put layer
layer of sauce
sauce in 2 small cbickens,
chlckens, about poundc each
sbout 33 pounds
bottom of
bottom of fireproof
fireproof serving
serving dish; lay chicken
dish; lay 1l medium onion, cbopped
chopped
pieces
pieces on on top.
top. Spoon
Spoon remaining sauce over
remaining sauce Y3
Vs cup matgarine
cup butter or margarine
chic ken. Reheat thoroughly.
chicken. 11(nghf)
(ligbt) tablespoon
hblespoon curry
curry powder
fowder
Decorate top withwith remaining red oil, sprinkling
red oil, 3 cups boillng
bolllng water
over surface
surface of dish.
dish. Serve
Serve with plain boiled
boiled rice.
rice. 22 teaspoons
teospoons salt
salt
Yield 4 to 6 servings.
Yield4to6servings y.. flour
% cup flour

curried
carried chicken
CHICXEN
CHICKEN

Cui each
Cut each chicken into pieces.
chicken into Put diced
Put diced Canadian
Canadian bacon
bacon in pot; brown,
in pot; brown, stir-
stir-
Brown onion
Brown onion inin butter in large
butter in skillet. Remove
large skillet. Remove ring
ring frequently
frequently toto prevent
prevent sticking.
sticking.
onion; brown
onion; brown chicken
chicken parts in in same fat. Replace
same fat. Replace Combine
Combine the wine, onions,
the wine, onions, bay bay leaf,
leaf, and
and sea-
sea-
onion; add
onion; add curry boiling water
curry powder. Pour boiling water over
over sonings
sonings in pot. Lay
in pot. Lay chic
chicken breasts on
ken breasts on top,
top, skin-
skin-
chicken; add
chicken; salt. Simmer
add salt. Simmer until chicken
chicken isis tender, side-up. Coyer;
side-up. Cover; simmer gently 20
simmer gently 20 minutes.
minutes. AddAdd
about 30
about minutes.
30 minutes. water
water to pot. Heat
to pot. boiling. Stir
to boiling.
Heat to Stir in
in noodles,
noodles, fewfew
Mix flour
Mix flour with
with ~ cup chic
V1 cup chicken liquid; add
ken liquid; to
add to at
at aa time.
time. Coyer;
Cover; simmer
simmer 12 12 to
to 15
15 minutes,
minutes, stirring
stirring
Stir until thick and
chicken. Stir smooth. Serve
and smooth. piping
Serve piping occasionally. Uncover;
occasionally. Uncover; sim until all
mer until
simmer all liquid
liquid isis
hot on
on bed of rice. Yield 6 to 8I servings.
of rice. servings. absorbed
absorbed by by noodles.
noodles. Sprinkle
Sprinkle with parsley. Yield
with parsley. Yield
4 servings.
servings.
in
french chicken breasts in
red-winenoodles
red-wine noodles fried chicken with cream
crearn
chlelen breasts,
2 frylng cbicken (rbout 1112
spllt (about
brcasts, split pounde)
172 pounds)
4 ounces Canrdlan bacon, diced
ounccg Canadlan dlced gravy
graYy
2 cups dry red wlne
red wine Salt,
Salt, pepper, and garllc salt
and garllc salt
2 onlons, halved, sUced
20nlons, sllced 1I cup flour
flour
1l bay
bayleif
leaf 1l(2Vz-
(2112- to 3-pound)
3.pound) frylng
frylng chicken,
chlcken, eut
cut into
Into
~
7r teaspoon poultry seasoning
seasonlng serving
servlng pieces
pleces
Salt and pepper to tas te
taste Fat for deep frying
frying
4 cups water Mix seasonings
Mix seasonings with flour; coat
with flour; coat each
each chicken
chicken
4 ounces
ounces wlde noodles piece.
2 tablespoons chopped fresh parcley
tablespoons chopped parsley Heat
Heat fatfat in
in skillet; fry chicken,
skillet; fry chicken, few
few pieces
pieces at
at aa
Spray large non-stick pot or
large non-stick or Dutch
Dutch oyen
oven with time. Cook
time. Cook aboutabout 25 25 minutes per batch
minutes per batch of of
cooking spray
cooking for no-fat
spray for frying. Placechicken
no-fat frying. Place chicken chic ken, so
chicken, so that pieces areare crisp and
and crusty.
crusty. Drain
Drain
skin-side-down. Brown slowly over moderate heat on paper towels; platter. Yield 4 to
towels; set on warmed platter. to
until skin
until skin is
is crisp
crisp and
and well-rendered of of fat.
fat. Re- 6 servings.
move chicken; discard melted fat. fat.
fried chicken with cream gravy
cream gravy
sengtavy
22 trblcspoons
tablespoons cornstrrch
comstarcb
lt cup hotchicken
3;" cup bot cbicken broth
brotb
Yz curp
Vz cup mllk
mUk at
at room
room tcmperaturc
temperature
I1terspoon
teaspoon srlt
salt
~ teaspoon pepper
/r teospoon pcppcl
Pour off
Pour off most
most fat
fat in
in skillet;
skillet; leave
leave about
about 22 table'
table-
spoons.
spoons.
Mix cornstarch
Mix cornstarch with
with chicken
chicken broth. Add to
broth. Add to hot
hot
fat, stirring constantly.
fat, stirriru constantly. Gradually
Gradudly add milk,
milk, salt,
and pcpper.
and pepper. When
When slightly thickened, graw
slightly thickened, gravy is
ready. Put
ready. Put in
in graw
gravy boat;
boat; serve
serve with
with chicken.
chicken.

italian chicken
italian chicken in envelopes
(2Vl- to
|1 (2Vz- to $pound)
3-pound) chlelen
cbicken
2 tablespoons oUve
2 trblccpoono ollvc oll oil
l1 mcdlum
medium onlon,
onion, choppcd
cbopped
l1 clove
dove grtlic,
garlic, mlnccd
mJnced
4 large fitoh
4large fresb tomltoct,
tomatoes, pcclcq
peeled, choppcd (crnncd
cbopped (canned
tomatoes can be substituted If dralned ilalian
italton chicken
chtcken in envelopes
enveloP
tonrtocs cm bc subsdtutcd lt dntncd
and cbopped)
rndchoppcd)
4 large grcen
4lrrge green olives,
ollvcs, cbopped
choPPcd heat about
about lS
15 minutes, trtrtil
minutcs, stirring occasionally,, until
Vr teacpoon ctumblcd drled
VI teaspoon crumbled swcct bull
drlcd sweet basil beans tend€r. Add
are tender.
beans are pimicnto, chicken, soup,
Add pimiento, soup,
V2 teaspoon crumbled,
lzr teerpooncmmblcd' drled
drlcd oregano
orcguo and seasonings. l0 minutes to
Cook 10
seasonings. Cook to blend flavors;
flavors;
Yz teaspoon
7z tcrrpoon celery
celcry salt
sdt stir as
stir neded to
as needed to prevent
prevent sticking. in nuts.
sticking. Stir in nuts.
~ teaspoon
Yr tcrspoon pepper
pcpper with parsley
Sprinkle with
Sprinkle parsley before
beforc serving. Yield 66
scrving. Yield
44bry
bay leaves
lcevcs servings.
Wash
Wash chicken.
chicken. Drain;
Drain; patpat dry.dry. CutCut into
quarters.
quarters.
Cut
Cut 44 (lO-inch)
(lGinch) pieces
pieces aluminum
aluminum foil; foil; grease nulty
nutty chicken
with olive oil.
with oHve oil. PlacePlace piece of
of chicken
chicken in
in center of
center of 1I cup
cup finely cbopped dry
frnelychoppcd dryrmrtcd
roasted peanuts, wltbout
each
cach piece
piece of foil.
offoil. Jackets
frclctr
Combine
Combine onion,
onion, garlic,
garlic, tomatoes,
tomato€s, olives,
olives, basil,
basil, up fine
Yz cup
VI f,nc dry
dry bread
brcrd crumbs
crumbs
oregano, celery salt,
oregano, celery salt, and and pepper;
pepper; mix
mix weil.
well. Spoon
Spoon ~ teaspoons
1lYr tcrcpooncralt salt
sorne
some sauce
sauoe over
over each
each piece
piece of
of chic ken. Add
chicken. Add 1I bay
bay lzr teaspoon
VI poultry seasoning
teupoon poullry ccrsonlng
leaf
leaf toto each
each package.
package. FoldFold foil
foil into
into neat
neat sealed
sealed Pepper
Pcppcrto trstc
to taste
package.
package. Place
Place onon cookie
cookie sheet.
sheet. Bake
Bake at 42S oF 40
at425"F 40 44 broUer drumsticks
brollerdrumrdcls
minutes. Serve
minutes. Serve from
from packages.
packages. Yield
Yield 4
4 servings.
scrvings. 44brollerwlngr
broUer wings
~
lur cup
cup brotb
broth
Mix
Mix together
together peanuts,
peanuts, crumbs,
crumbs, and
andseasonings.
mediterranean
mediterranean chicken Dip
Dip chicken
chicken pieces
pieces in
in broth,
broth, then inpeanut mix-
thcn in mtx-
11 tablespoon
tablccpoon butter
buttcr or or margarine
mrrgrrlne ture;
ture; coat
coat allall over.
over. Place in single
Place in single layer on foil-
on foil-
1I tablespoon
tablespoon flnely
flnely cbopped
choPPcd onion
onion pan. Bake
lined pan.
lined Bake atat 400°F
400oF 4040 minutes or or until
until
tender.
tender. Do Do not turn chicken
not turn chicken during Yield
during baking. Yield
7z cup
VI cup cbopped
chopped celery
cehry
11 (10-ounce)
(ll)-ounoc) package
packrge frozen 44servings.
servings.
fruzen Frencb-style
Frcncbrtyle green
grten
beans
beens
11 tablespoon
tablccpoon cbopped
chopped pimiento
22 cups
cups dlced cooked cbicken
diced cooked
Plmlcnto
chlcken
open-roasted
opetr-foasted capon
capon
22ctw(l0Yz
cans (lOVl ounces
ounccseacb)erch) condensed
condcnscd cream
crtrm of
of 1| (7V2-tO
(7Vz-to 8-pound)
Spound) capon
crponor sndlturkey
orsmall
musbroom
mushroom soup roup Butter
Buttcr
V2
7z teaspoon oregano
tcespoonoregrno Salt
Saltandrnd fresbly
frcchly ground blrckpeppercoms to taste
ground black
White
Whlte pcpper to
pepper to taste
trste /rcup
VI cupwater
wetcr
1/3 cup casbew or roasted
7r cup cashew or rogstcd peanut pcanut halves
hdvee VI to
1lYz crphot
to22cups bot water
wrterororchicken
chlckcn brotb
broth
1I tablespoon
trblccpoonminced
mlnced parsley
prrslcy (optionaO
(opdonrl) 33tablespoons
trblespoons comstarcb
corngtrrch
Melt
Melt butter
butterinin 2-2- or or 3-quart
3-quart saucepan.
saucepan. Add
Add Rub
Rubcapon
capongenerously
gcncrouslywith
withbutter;
butter; season with
onion, celery, and
onion, celery, and beans. beans. Cover;
Cover; simmer
simmer over
over low
low generous
generoussprinkling
sprinklingofofsalt
saltand
andpepper
pcpperinside and

225
 open-rqrsted
open-roasted copon
capon
out. Place capon in foil-lined
Place capon baking pan; plac€
foil-lined baking place on Y2
lzz teaspoon fresbly
frcshly ground pepper
pepper
shelf of
middle shelf of 400oF oven. Roast
4OO°F oven. Roast 3030 minutes. 2 tablespoons
tablespoons butter, melted
Spoon up
Spoon pan juices;
up pan juices; baste capon thoroughly.
baste capon Day
Day before
before cooking,
cooking, wash pat dry.
chicken; pat
wash chieken;
Add
Add Y2% cup water to pan. Reduce oven tempera-tempera- Place in freezer bag.
Place
ture to 375oF. small piece of foil over
375°F. Place small over capon Combine oil, lemon juice, garlic,
garlie, salt,
salt, oregano,
breast; about 2 hours,
bake about
breast; bake hours, basting
basting frequently and pepper; pour over chicken. Tie bag bag shut; turn
pan juices.
with pan Test fattest part of
juices. Test of thigh by stick- bag several times to coat chicken
chie ken with marinade.
ing with slim skewer. If
with slim If juice
juice is faintly pink, roast RefrigerateZ
Refrigerate 24 hours; turn bag occasionally.
about
about 15 15 to 20 minutes
minutes or until done.done. Remove
Remove chieken from bag;
Remove chicken
Remove bag; reserve marinade.
capon
capon to serving dish.
to serving dish. Grill5
Grill 5 inches from white-hot charcoal30
charcoal 30 minutes;
Pour panpan juices
juices into saucepan; add
into saucepan; add enough
enough turn once. Brush frequently with marinade com- com-
water for
water for desired
desired taste.
taste. bined with butter. Yield
bined or 55 servings.
Yield 44 or servings.
Combine cornstarch with
Combine cornstarch with small amount of
small amount
broth
broth or water;
water; mix to to smooth liquid. Pour into
Iiquid. Pour variation
varlatlon
pan; Substitute I1 (3-pound)
Substitute (3-pound) roasting
roasting chicken
chieken for
for
pan; cook over medium
medium heat,
heat, stirring
stirring constantly,
constantly,
until chieken parts;
chicken parts; marinate in same
same manner.
manner. Drain
Drain
until slightly thickened
thickened and rather clear,c1ear, about l0
JO
or l5
15 minutes.
minutes. Yield
Yield 66 to
to 88 servings.
servings. chieken; reserve
chicken; marinade. Mount on
reserve marinade. on rotisserie
spit; cook l/z
1 Yz hours
hOUTS on indoor
indoor unit
unit or
or over
over char-
char-
coaJ. Baste
coal. Baste frequently
frequently with
with marinade
marinade mixed with
oregano grilled
oregano grilled chicken
chicken butter.
butter.
33 pounds
pounds fryer-chicken
fryer-cbicken pieces
pieces
I1large
large freezer
freezer bag
bag oven-fried chicken
oven-fried chicken
Y2
Yz ctp olive oll
cup ollve oU I1 young
young chlcken,
cblcken, Jolnted
jointed
v.. cup
Ye cup lemonlulce
lem on joice 44 tablespoons
tablespoons flour
Dour
cloves garlic,
22 cloves garltc, minced
minced Salt
Salt
Y2 teaspoon
lzz teaspoon salt
salt Black pepper
Black pepper
I1teaspoon
teaspoon crumbled
crumbled dried
dried orcgano
oregano Paprika
Paprika
t26
226
 CHICKEN
CHICIŒN

I1 egg, beaten With kitchen break centers

shears break
kitchen shears bf ribs
centers of ribs on
Fine brcad
Fine bread crumbs belly
belly sides of lobster
sides of lobster shells.
shells. Loosen rireat from
Loosen meat
33 to
to 44 tablespoons
tablespoons oil
oH with fingers;
shells with near tail
fingers; leave meat attached near
Preheat oven
Preheat oyen to
to 400oF.
400°F. fins.
lightly in
chicken lightly
Toss chicken in flour
flour to which a
to which a little Shell and devein shrimp.
saIt, pepper, and paprika have been added. Brush
salt, Scrub clams and mussels. Soak mussels
mussels. Soak mussbls in co cold
Id
with beaten
with beaten egg;
egg; coat with bread
bread crumbs. water 30
water 30 minutes to to rem salty
ove salt
remove tastp. Discard
y taste.
Heat oil in roasting pan; put in chicken. Brush that open
any that
any their shells
open their while soaking;
shells while drain.
soaki[g; drain.
lightly with hot oil; and bake
bake about 30 minutes. skillet. Coyer
Place sausage in shallow skiIlet. *ith water;
Cover with
Yield 4 or 5 servings.
Yield4or5servings. Boil55 minutes; drain. Remove
boil. Boil
bring to boil. skin;
Reryrove skin;
cut into Y4%-inchrounds.
-inch rounds.
paella Heat YJ
Heat % cup oil. Fry
cup oil. Fry sausage untiluntil browned
btowned on on
6 rock-lobster
6 rock-Iobster tails
taUs each side.
side. Remove drain.
Rernove- from skillet; drain.
12 large raw shrimp
12large Add pork to heated oil. oil. Fry
Fry until brown
br0wn on all
on ail
66 cberrystone
cherrystone clams sides
sides and
and nono longer pink. Remove
longer pink. Remove from frqm skillet;
skillet;
66 mussels
mussels drain.
V2 garlic-flrvored sausage
lzz pound chorizos or other garlic-f1avored Add chicken to to skiIlet. Fry 45
skillet. Fry 45 minutes
minutps or or until
until
2/3 cup
Tt cup olive oil
oil golden brown and meat meat isis cooked. Re{tove from
cooked. Remove from
V2 pork cubes
lzz pound pork cubes skillet; drain.
4
4 chicken
chicken breasts, thighs,
thlghs, and legs Add lobster
Add to skillet;
lobster to just until
skillet; fry just until shells
$hells start
start
l onlon
10nion to turn pink. Remove from from skiIlet;
skillet; drain.
drainl.
11 green
gneen pepper Add remaining oil skille!; heat
oil to skillet; tholoughly.
heat thoroughly.
Y<I cup
Ve tomato sauce
cap tomato sruce Peel
Peel and
and chop
chop onion; sauté
sautd inin skillet
skillet 10 minutes
l0 minutes
33 cups long-grain rice
cups long-graln or until tender.
Vr teaspoon
1/8 tcaspoon saffron
ssffron powder Remove
Remove seedsseeds and
and membranes
membranes from from green
green pep-
pep-
11 teaspoon salt per; dice.
per; dice. Add to onions;
to onions; sauté
sautd 5
5 minuies.
minutes. Stir
Stir in
in
1I teaspoon
teaspoon garlic powder tomato
tomato sauce;
sauce; simmer until mixture
simmer until mixture ttllckens
thickens andand
/r teaspoon
Y<I teaspoon pepper holds
holds its
its shape
shape inin spoon.
spoon. AddAdd rice, saffron, salt,
rice, saffron, salt,
11/z
V2 quarts boiling
boiling water garlic
garlic powder, and pepper; mix
and pepper; well. Add
mix weil. boiling
Aldd boiIing
1I cup frozen peas water; mix
mix weil.
well. Bring
Bring mixture
mixture to boil; reduce
to boil; rpduce heat
heat
1l fresh
fresh tomato,
tomato, peeled, seeded,
seeded' diced to
to simmer.
simmer.
CHICXEN
CHICIŒN

Arrange lobster,
Arrange shrimp, clams,
lobster, shrimp, clams, mussels,
mussels,
sausage, pork, and
sausage, pork, chicken on
and chicken on toptop of
of rice mixture.
rice mixture.
Scatter peas and
Scatter peas tomato over
and tomato over rice
rice and
and meat;
meat; cover.
cover.
Simmcr 30
Simmer to 4S
30 to 45 minutes
minutes or or until
until rice
ricc isis tender,
tender,
shrimp and
shrimp and lobs
lobster meat tum
ter meat turn white,
white, andand mussels
mussels
and clams
and pop open.
clams pop opcn. Remove
Rernove from from heat.
heat. Cover;
Cover;
let rest
let l0 minutes
rest 10 minutcs forfor flavors
flavors to to mingle.
mingle. ServeServe
directly pan. Yield
from pan.
directly from Yield 66 to
to 88 servings.
servings.

paella
,2t
crrrqKEN
CHICKEN

229
2:29
CIIICKEN
CmCIŒN

pineapple chicken
pineapple with
chicken with roast
roast capon
capon with
with orange
orange
poppy-seed noodles
poppy-seed noodles pecan
pecan stuffing
stuffing
44chlcken
chicken breastsbrcrsts 11capon
capon(5(5to to66pounds)
poundg)
Saltand
SaJt pepper to
and pepper t$te
to taste ~ Ytcup cupbutter
butter or ormargarine
mrrgarlne
trblccpoons butter
22tablespoods butler or margarlne
or margarine 1I cup
cup thinly
thlnlysllced
sllccdcelery
celery
8t ounces splnrch aoodles
ounoec spinacb noodlcs ~ /r cup chopped onion
cupchopped onlon
1l cblcken
chickcn bouillon
boulllon cube (optlonal)
cube (option al) 3/.1
% cup water
cupwaner
tabhcpoons poppy
22tablespooas poppy seeds
sceds 55cups
cupstoasled.
tolsted, ernst-fret
cmst-frce bread
bregd cubes (yz Inch)
cubes (Y2 Inch)
tablccpoons grated
33 tablespooas gnted Parmesan
Prruesan cbeesechcesc t/ecup
Vol cap drajned.
dralned, sectioned.
secdoned, diced
dlced oranges
oranges
I1 tables
trblepoonchopped
po OD cbopped parsley patdey lt3
Ytcup cup coarsely chopped pecans
coemclychopped pecans
Sprinkle chicken
Sprinkle chicken withwith salt
salt and pepper; saute
and pepperj sautd inin 1I 1I teaspoon
tcaspoon grated
grated orange
orange rind
rlnd
tablespoon butter
tablespoon butter inin large
large frying
fryrng pan pan until
until 11 teaspooo
teacpoon salt srlt
browned. Coverj
browned. cook over
Cover; cook over lowlow heat until tender,
heat until tender, Yl
Yz teaspoon
tcrcpoon curry curry powder
powder (opüonal)
(opdonal)
about25
about 25 toto 30
3Ominutes.
minutes. Orange
Orange sUces cllccs for
for garnisb
gernlsh
While chicken
While chicken isis cooking,cook
cooking, cook noodles noodles in in boil-
boil- Watercress
TYaterrress for gamish
forgarnish
rng salted
ing water seasoned
salted water seasoned withwith bouillon
bouillon cube just
cube just Wash,
Wash, drain,
drain, and and dry
dry capon.
capon.
until tender, about 8 to l0 minutes.
until tender, about 8 to 10 minutes. Drainj season Drain; season Prepare stuffing: MeU
Prepare stuffing: Melt butter
butter inin skillet.
skillet. Add
Add
with 1I tablespoon
with tablespoon butterbutter and poppy seeds.
and poppy place in
seeds. Place in celery,
celery, onion,
onion, and and water;
water; cook
cook over
over moderate
moderate heatheat
large shallow ovenproof
large shallow ovenproof dish. dish. When
When chic chicken
ken hashas until
until vegetables
vegetables are are tender.
tender.
finished cooking,
finished cooking, placeplace on top of
on top of noodlesj
noodles; COyer.
cover. Combine
Combine bread bread cubes,
cubes, orange
orange pieces,
pieces, pecans,
pecans,
Keep warm
Keep warm while preparing dressing
while preparing dressing and and sauce.
sauce. orange
orange rind,ind, V2Vz teaspoon
teaspoon salt,
salt, and
and curry
curry powder;
powder;
Divide dressing mixture equally on tops of
Divide of chicken mix. Add Add vegetables;
vegetables; mix mix carefully.
carefully.
breasts. Pour
breasts. Pour sauce
sauce overover chicken,
chicken, dressing,
dressing, and and Sprinkle
Sprinkle remaining
remaining salt salt over neck and
over neck and body
body
noodles.
noodles. SprinkleSprinkle withwith cheese
cheese and place
parsley. Place
and parsley. cavities
cavities of of capon.
capon. StuffStuff neck
neck andand body
body cavilies
cavities
under broiler until browned. Yield
under Yield 4 servings. loosely with with bread
bread mixture.
mixture. Skewer
Skewer neck skin to
neck skin to
ecsshtg
drmlnl back.
back. ReturnReturn legs and tail to tucked
legs and tail to tucked position.
1l small
gmall onlon.
onlon, chopped
choppcd Place
Place capon, breast-side-up, on
capon, breast-side-up, on open
open roasting
roasting
lzr pound mushrooms,
Y2 pound musbrooms, sllced pan. Do
pan. Do notnot add add water
water to
to pan.
pan. Brush
Brush skin
skin with
with
l1 slice
sUce whole-wheot
wbole-wbeat brerd, bread, crumbed melted butter or margarine. margarine. Cover
Cover capon loosely
capon loosely
1I trblcspoon
tablespoon chopped parcley
chopped parsley crimping it to edges
with foil, crimping edges ofof pan. (Foil should
shoutd
lzr teacpoon
Y4 teaspoon thyme touch capon.)
capon.) Place in in 325 OF oyen
oven about
not touch 325oF about 33
9t
l/S tcaspoon
teaspoon solt salt hours.
hours. RemoveRemove foil foil 45
45 minutes before end
minutes before end ofof
1(&ounce)
1 (8-ounce) can crnshed plncopple,
cao cnrshcd plneapplt. well weil drained;
drained; roasting time tlme to allow bird to brown. brown. Brush
Brush again
again
reserve ryrup
r€serve syrnp with melted butter. Test for
melted butter. for doneness;
donenessj continue
continue
Remove all but I1 tablespoon
all but tablespoon fat from pan in roasting ifif not
roasting not done.
done. Yield
Yield 66 to
to 88 servings.
servings.
which
which ctrickenchicken was cooked. In same
was cooked. same pan pan sautd
sauté
onion until
onion tender. Add
until tender. Add mushrooms;
mushrooms; sauti sauté lightly.
lightly. roastchicken
roast chicken
Stir in
Stir in bread crurnbs, parsley,
bread crumbs, parsley, thyme,
thyme, salt, and
salt, and
pineapple.
pineapple. Remove Remove from from heat;
heat; set set aside
aside while
while 22 frying
frying chickens,
chickeas, sbout
about 33 pounds
pounds erch
each
makingsauce.
making sauce. I1 tcnspoon
teaspoon salt
salt
waae
sauce I1 tcaspoon
teaspoon freshly
fresbly ground
ground popper
pepper
ta~blespooas buttel
33 tqblecpoons butter or or mrrgrrine
margarine 22 cloves
cloves garlic,
xsrlic, crushed
crushed
aU-purpose flour
tablespoons rll-puraose
33 tableepoons flour 55 tablespoons
tablespOODS melted
melted butter
butter
Reserved plncapplc
Rcserved syrup plus
plneapple syrup plus water
water to to equal
equlIJ 33 66 medlum
medium pohtoes,
potatoes, pceled,
peeled, cut
eut lnto
Into lengthwlse
lenglhwise
cups llquld
cups Uquid wedges
wedges
l1cupcup nonfrl
noufatdry mllk powder
dry mllk powder 22 medlum
medium onlons,
onions, pceled,
peeled, cut
cut lnto
Into wedges
wedges
I1tcocpoon
teaspoon salt celt /rY3 cup
cup lemonJuice
lemon juice
22egg euyolkc,
yolks. beaten
beaten Yl cup
lzz cup wrter
water
Vz cuprll-purposc
Y2 anp all-purposewhtpping cream. whipped
wbipping cream, whipped Wash chickens;
Wash chickens; pat
pat dry.
dry. Rub
Rub with
with salt,
salt, pepper,
pepper,
Melt butter in
Melt butter in separate
separate saucepan.
saucepan. RemoveRemove from from and
and garlic.
garlic. Place in large roasting pan, breast-side-
Place in large roasting pan, breast-side-
heat; stir
heat; slir inin flour.
flour. Add Add liquid
Iiquid and and drydry milkmilk up; brush on
up; brush on all
ail surfaces with 3
surfaces with 3 tablespoons
tablespoons
powder.
powder. Cook, Cook, stirring,
stirring, over
over medium
medium heat heat until
until butter.
butter.
slightly thickened. Add
slightlythickened. Addsalt.
salt. Stir amounthot
smallamount
Stirsmall hot Roll potatoes
Roll potatoesinin22tablespoons
tablespoonsbutter;
butter; place
place with
with
mixture into
mixture into eggegg yolks;
yolks; addadd egg-yolk
egg-yolk mixture
mixture onions in
onions in pan with chicken.
pan with chicken. Roast
Roast at at 425oF
425 OF 25
25
slowly to
slowly to hot mixture in
hot mixture saucepan, stirring.
in saucepan, stirring. Stir
Stir minutes. Reduce
minutes. heat to
Reduce heat 325°F; roast
to 325oF; roast 4545 to
to 50
50
andandcookcook22to to33minutes. Remove from
minutes. Remove heat. Fold
from heat. Fold minutes or
minutes or until
undl legleg joint
joint moves
moves easily.
easily. Pour
Pour
ininwhipped
whippedcream.cream. lernon juice
lemon juice over
over chicken;
chicken; remove
remove chicken,
chicken, pota-
pota-
230
230
 toes, and
toes, and onions to platter;
onions to platter; keep
keep warm.
warm.
l*r
Skim fatfat from pan juices.
juices. Add
Add water; bring to
water; bring --l
boil. Pour into gravy boat.
boil. Pour boat. Slice chicken; serve.
serve.
Yield 66 servings.
Yield servings.

russian chicken
russian chicken cuflets
cutlets
22 sllces
slices srndwich
sandwich bread
v.. cup
Ye half-and-balf cleam
cup half-and-hrlf cream
2 to 2Y2 cups
2to2Yz cups uncooked ground ground chicken
22 terspoonssalt
teaspoons salt
v.. teaspoon
% teaspoon frcshly
freshly ground
ground whlte
white pepper
Y2 cup
Yz finely chopped
cup flnely chopped fresh fresb mushrooms
musbrooms
tablespoons butter
66 tablespoons
1 Y2 cups
11zz cups slfted all-purpose flour
sifted rll-purpose
l1 egg,
egg, well
weil besten
beaten
2 cups
2 cups flne
fine dry brcod
bread crumbs
Vegetable oll
Vcgctable oïl
2 tablcspoons
2 tablespoons lemon lem on Juice
juice
2 cgg
2 egg yolks, berten
beaten
teaspoon csyennc
1/8 teaspoon
Vr cayenne pepper
pepper
Remove crusts from bread; place bread in large
bowl.
Pour
Pour cream over bread; let stand until allliquid all liquid
is absorbed. Add chicken, 1I teaspoon teaspoon salt, pepper,
mushrooms, and
mushrooms, and 22 tablespoons softened butter; russion
russio n chicken
chicken cutlets
cut le ts
mix until
until weil
well blended. Chill at
blended. Chili least 1I hour
at least hour so
mixture
mixture will will be easy to
be easy to handle.
handle. Shape
Shape into into 12 Melt butter inin heavy in fIour
saucepan; stir in
heavy saucepan;stir flour to
to
gradually; stir con-
make smooth paste. Add stock gradually;
cutlets as as shown in in illustration.
illustration. Coat each each cutlet
with fIour;
flour; dip into egg. egg. Coat with bread crumbs; stantly. Cook over low heat until thickened. Stir in
press
press crumbs
crumbs on on firmly. Chill 1I hour
firmly. ChilI hour to to set sherry and brown sauce.
sauce. Season sdt and pep-
Season with saIt pep-
coating. per. Fold
pero in chicken;
Fold in chicken; heat hot
heat through. Serve hot in
Fill large heavy skillet !!.I
Filliarge % inch deep
deep with vegeta- patty shells or points. Garnish
or on toast points. chop
Garnish with chop-
ble
ble oil;
oil; place
place overover medium
medium heat until hot.
heat until hot. AddAdd ped parsley. Yield about
about 88 servings.
servings.
cuUets;
cutlets; fry until
until browned on both sides. sides. Drain on sauced chicken
chicken in
in vol-ou-vent
vol-au-vent shel/s
shells
paper toweling; keep keeP warm.
Combine
Combine lemon juice juice andand egg yolks in
egg yolks in top of
top of
double
double boiler;
boiler; blend
blend thoroughly.
thoroughly. PlacePlace over
over hothot
water;
water; add add 22 tablespoons
tablespoons butter. Beat Beat with
with whisk
until smooth
smooth and
and thoroughly blended.
blended. Cut 22 table-
table-
spoons
spoons butter into into small
small pieces;
pieces; add
add to to egg-yolk
egg-yolk
mixture 1I piece
mixture piece at at aa time;
time; beat
beat until
until smooth
smooth afterafter
each
each addition.
addition. Remove
Remove from water; water; stirstir in
in remain-
remain-
ing salt
salt and
and cayenne
cayenne pepper.
pepper. Place in in sauceboat.
sauceboat.
Place cutlets on
Place cutlets on serving platter; serve
serving platter; serve withwith
sauce. To
sauce. To make
make thisthis aa party dish
dish insert
insert aa toothpick
toothpick
into
into each
each cutlet;
cutlet; coyer
cover withwith aa paper frill. Yield
paper frill. Yield 66
servings.
servings.
sauced
sauced chicken in
in
vol-au-vent
Yol-ou-vent shells
shells
33 tablespoons
tablespoons butter
butter
33 tablespoons
trblespoons all-purpose
rll-purpose flour
flour
Y4 cups
11/r chicken stock
cupochickenstoe.k
22 tablespoons
lablecpoons sberry
shcrrT
1l recipe Basic Brown
recipeBasic Brown Sauce
Sauce (see
(sce Index)
Index)
Salt and
Salt and pepper
pepper to
to taste
taste
33 cups
cups cubed
cubed cooked
cooked chic ken or
chicken or turkey
turkey
CHICKEN
CmCIŒN

roastchicken
roost chicken
131
CmCIŒN

133
CHICKEN
CmCKEN

spicy barbecued
spicy chicken
barbecued cbicken Prepare
Prepare barbecue
barbecue sauce:
garlic 55 minutes.
and garlic
and
sauce: Heat
minutes. Add
Heat oïl;
Add sieved
oil; cook
cook onion
sieved tomatoes
onion
tomatoes or or
furbecuesurcc
barb"," sauce puree and
puree and aIlall other
other ingredients.
ingredients. CookCook 20 20 to to 3030
trblcspoons oU
66 tablespoons oll minutes;
minutes; season season toto taste.
taste. Strain;
Strain; let
let cool.
cool.
onion, cbopped
11 onion, fine
chopped fine With sharp
With knife make
sharp knife make small
small cuts
cuts inin chicken
chicken
1I clove garlic, crushed
clove garlie, crushed pieces. Spoon
pieces. Spooncold cold barbecue
barbecue sauce
sauce over;
over; let
let stand
stand
medium can
11 medium can tomatoes (or J3 to
tomatocs (or to 44 tablespoons
tablespoons at least V2Vzhour.
atleast hour.
tomato purce)
tomato puree) grill or
Heat charcoal
Heat charcoal grill or broiler.
broiler. Place
Place chicken
chicken
1I tablespoon
tablespoon tomato
tomato catsup
calsup pieces on
pieces on hot grill; turn
hot grill; turn every
every 55 or
or 66 minutes,
minutes, bast-
bast-
1I tablespoon
tablcspoon chutney
chutney ing
ing frequently
frequently withwith barbecue
barbecue sauce.
sauce. Allow
Allow 30 30 toto 45
45
1I tablespoon vinegar
teblespoon vinegar minutes
minutes to to barbecue
barbecue quarters,
quarters, depending
depending on on heat.
heat.
Vl
Yzeup cup stock (or water)
stock (or wrter) grill and
of griIJ
of and thickness
thickness of of chicken.
chicken. Test
Test with
with skewer;
skewer;
1I tablespoon
tablespoon W TYorcestershire
orcestersbire sauce
sauce ififjuice
juice from
from chicken
chicken runs
runs clear,
clear, chicken isis done.
chicken done.
1I teaspoon
teaspoon Frencb mustcrd
French mustard Heat
Heat remaining
remaining sauce;
sauce; serve.
serve. Yield
Yield 44 servings.
servings.
1I teaspoon paprlka
teaspoon paprika
Julce and
Juice grated rfnd
snd grated of Vz
rind of Yzlemon
lemon
teospoons brown
l2 teaspoons brown sugar
sugar spicy roast cbicken
chicken
1I tablespoon flncly ebopped
tablespoon finely parsley
chopped parsley 1I eup
cup plain yogurt
plaln yogurt
1I teaspoon powdcred thyme,
mixcd powdered
teespoon mixed thyme, nutmeg, and and J3 cloYes
cloves garDe,
garlic, erushed
crushed
bay lenf
baylesf l2 teaspoons
teaspoins grated tt rn ginger
grit"a fresb gingcr
large ebieken quarters or halves
44largechicken V3
1zr eup lime juice
cuplimeJuice
stulled
st4ffed chicken-breasts
chic ken- breas ts athenian
a t hen io n
 CHICKEN

1I tablespoon
tablcopoon ground coricorlrnder
an der 1I clove garlic, chopped
chopped
1I teaspoon cumin
cumln 11(&ounce)
(8-ounce) can tomatoes,
tomatocs, drained,
dralned, chopped
chopfled
/r teaspoon
Yl tearpoon cayenne
cayenne pepper 2 tablespoons
tablespoons chopped paruley
chopped parsley
1l whole
wholc chicken
chicken (3 pounds) Yr cup
y.. whitewine
curp white wine
Llmewedgec
Limewedges /l teaspoon
y.. teospoon sugar
1I onion,
onlon, sliced,
sllced, steamed
sleamed /l teaspoon oregano
y.. oregrno
Mix yogurt,
Mix yogurt, garlic,
garlic, ginger,
ginger, lime juice, and
lime juice, oil in
Heat oil
Heat in smaU,
small, heavy skillet. Cook
heavy skillet. Codk ornon,
Cod onion,
Rub chickeninside
spices. Rub
spices. chicken inside and out with mixture.
and out carrots, celery,
carrots, and garlic
celery, and until limp.
garlic until Add to-
limp. Add
Place in
Place in bowl; pour remaining
bowl; pour remaining marinade
marinade over. matoes, parsley, wine,
matoes, parsley, wine, sugar,
sugar, and oregfno; sim-
and oregano;
Cover; refrigerate 24
Coyer; Z hours. Turn chicken at least mer
mer 20 minutes
minutes or until thick.
once. Remove
once. Remove chicken from marinade.
chicken from marinade. Roast in
preheated 375375oF oven 1I hour or until done. Baste
OF oyen
with marinade during cooking. Disjoint chicken;
serve with lime wedges
serve
servings.
and onion slices.
wedges and slices. Yield 4 sweet-and-sour
swoot-ond-sour chicken
chickeil
2 tablespoons
tablespoonr soy sauce
sruce
1I tablespoon cornstrrch
tablespoon cornstarch
wholc chicken
2 whole chicken breasts,
brersts, halved, skinned,
sklnncdf boned,
cut into blte-slze
bite-size cubes
stuffed chicken-breasts
chicken-breasts 1I tablespoon
tablespoon vegetable
vegetrble oUoil
1l cucumber,
cucumbcr, scored
scored lengthwise wlth tines
lengthwlse with tlne! of fork,
athenian cut lnto bite-size
cut into bite-slze cubes
cubcs
4 spOt chicken brelsts,
split chicken sklnned, boned
breasts, skinned, /z cantaloupe,
Yl cantrloupc, seeded, rinded, cut into
into bite-stze
bite-size
trblespoons crumbled feta cheese
2 tablespoons checse pieces
pleces
1 tablespoon
tablespoon chopped
chopped walnuts grocn pepper), cubed
pcpper (or green
1 sweet red pepper cu[ed
tablcspoon chopped
1 tablespoon prrdey
chopped parsley
sweet-and-sour sauce
sjtect-and-sotn s&ace
% cup nour
3;" flour 2 tablerpoonc
tablespoons brown
brown sugar
7z teaspoonsalt
Yl teaspoon salt 2 tablespoons
tablespoons vinegar
vlnegar
/r teaspoon p€pper
y.. teaspoon pepper cap pineapple
Yl cup
Vz pineapple tulce (unswcetened)
juice (unsweetened)
Ilegg
cgg
1I tablespoon cornstlrch in 2 tablespoons
tableepoon cornstarch tablecpoons cold
tablespoons milk
2 tablespoons wiler
water
2 tableepoons oll
tablespoons olive oi! 3 ounces blanched wholc
ounces blanched whole almonds
tablespoons butter
2 tablespoons Combine soy
Combine soy sauce and cornstarbh.
sauce and cornstarch. Coat
Coat
Cut
Cut small pocket in
small pocket in each
each chicken cutlet by
chicken cutlet chicken
chicken pieces thoroughly.
making slit in each piece;
piece; do not cut aU all the way
Heat oil in
Heat oil in large
large frypan (or wokh
frypan (or wok); stir-fry
through
through cutlet.
Put 1I table- chicken 3
chicken to 4
3 to 4 minutes.
minutes. AddAdd cucumber,
cucumbfr, canta-
Mix cheese, walnuts,
walnuts, and parsley. Put
loupe, and pepper.
pepper.
spoon stuffing in each cutlet; seal edges by pres- Mix together sauce ingredients; tp chicken
Ingredients; add to
sing
sing together.
mixture. Heat, stirring often, until sauce
saucd boils and
flour, salt, and pepper. Dredge chicken in
Mix flour, ingredients are
ingredients Add almonds.
through. Add
heated through.
are heated
flour mixture.
flour mixture. Yield 4 servings.
Yield
Mix egg milk. Dip cutlets in egg mixture,
egg and milk.
then again in flour mixture; refrigerate until ready
refrigerate until
to cook.
tocook.
Heat oil and butter in large,
large, heavy skillet over
medium heatheat until foam subsides. Cook cutlets
foam subsides. of the isfands
tangy chicken of islands
medium-high heat until brown. Turn
over medium-high Turn cutlets; Yl cup vinegar
Yzcup
reduce heat.
reduce Cook until
heat. Cook brown and
until brown and cooked Yl cup
Vz soy lnuce
cap soy sauce
coyer; chicken will lose its crisp-
through. Do not cover; I1 clove
clove garlic, minced fine
garlic, minced
cheese will
ness and cheese begin to
will begin out of
ooZe out
to ooze of cutlet.
cutlet. Dash offreshly
Dash of freshly ground black pepper
ground black
Serve chicken with Rice Rice Pilaf (see
(see Index); top I1 (2- to $pound)
(2- to 3-pound) frying chicken, cut Int(
frying chlcken, into scrving
serving
with
with Kima Sauce. Yield
Kima Sauce. Yield 4 servings. pleces
pieces
Put vinegar,
vinegar, soy sauce, garlic,
soy sauce, garlic, and pepper in
klnusouce
kimasauce skillet. Add chicken; let marinate
marina te togetfier
together at least
33 tablcspoons olive oll
tablespoons olive oïl minutes. Heat to boil on top of stlve.
30 minutes. stove. Cover
Coyer
lzr chopped onlon
cup chopped
y.. cup onion skilleu
skillet; lower
lower heat. Simmer about
heat. Simmer about 4040 minutes.
/ly.. cup chopped crrrots
cup chopped carrots Liquid will be absorbed into chicken.
chicken. $erved
Served hot
y.. cup
Vr cup chopped
chopped celery
celery or cold. Yield
or Yield 44 to
to 66 servings.
servings.
235
CIIICXEN
CHIClŒN

sweet-and-sour
svwt-and-sour chiclren
chicken

236
2?t6
 CHICKENTIVERS
CHICKEN LIVERS
Mix flour with 1I tablcspoon
tablespoon beer; add to livers.
baked chicken
balrcd chicken livers
Iivers Stining add rest
Stirring constantly, add beer uftil
of beer
rest of until sauce
33 or4
or 4 ncdlum-slze
medlum-slze onlons,
onions, sllcGd ~ Inch
sUced 14 incb thlck
tblck and livers
thickens and
thickens are done
Iivers are about 5
through, about
done through,
10 to 12 cbicken livers
10 to 12 chicken llvcrs minutes.
33 stripsbocon
strlps bacon Put hot cooked rice in center plattef; mound
cent€r of platter; mound
Salt rnd
Salt and peppcr
pepper to
to trstc
taste Iivers
livers around rice. Yield
Yield 4 to 6 servings.
s€rvings.
III cup shcrty
Yzeup sberry
Arrange onions
Arrange onions in flat oblong
oblong bakirU
baking dish. Put chicken
chicken Iivers
liverc paprikash
Illiver on each
liver on each onion;
onion; salt
salt lightlY.
Iightly.
1I poundchlckcnllvcn
pound cblcken livers
Cut each
Cut each bacon strip into
bacon strip into quartcrs; place 1I
quarters; placc
quarter on each liver. Sprinkle with salt and pcp
on each pep- trblospoons buttcr
4 tablespoons mrrgrrlnc
butter or margarine
quarter 1l cup tbinly
per. Pour
Pour sherry
sherry over.
over. thinly sUced
sllccd onlons
per. 1l clove garUc,
grrllc, peeled, muhcd
pceled, masbed
Bake at
Bake 350 0 P about
at 350oF about 45
45 minutes, until bacon is prprlkr
1I tablespoon
tablespoon Hungarlan
Hungarlrn sweetswcct paprika
crisp. Baste occasionally during
crisp. Baste occasionally baking. Yield
during baking. Yield 4 Salt
Solt and pepper
servings.
servings. 1I cup chicken broth
chlcken brotb
~
Ye cup
cup sour cream
sourcrelrn
chicken Iivers
chicken livem with apples 1l tablespoon
trblecpoon flourflour
Rinse livers; drain or con-
con-
drain very
very weil. Remove fatt or
well. Remove
and onion nective tissue.
tissue.
~ poundchlclcnllvers
pound chlcken Iivers Melt
Melt butter in in large
large heavy skillet overmoderate
heavy skillet over moderate
%
33tabh4oonsflour
tablespoons flour heat.
heat. Add
Add onions
onions and garlic; cook,
and garlic; cook, stirting, until
stir{ing, until
III browned.
browned. Remove
Remove from from heat.
heat. Add papfika, salt,
Add paprika, salt,
lzr teaspoon
tcrspoon saltsdt
~
/r teaspoon
tcocpoon pepper
pcppcr and
and pepper;
pepper; stir well. Add
stir weU. Add chicken brofh; cover.
chickcn broth; cover.
V.
Vr teaspoon
tcrcpoon cayenne
ctycnnc pepper
pcpper Bring
Bring toto boil;
boil; reduce
reduce heat to low.
heat to low. Cook
Coo$ 15 to 20
15 to 20
33 medium apples minutes
minutes or or untillivers
until livers are
are done
done toto taste.
taste.
medlumapples
~
lzr cup
cup vegetable
vegetrble 011 oll Combine
Combine sour cream and
sour crearn flour; stir
and flour; stir weil. Add
ive[. Add
~ slowly
slowly toto liver
liver mixture,
mixture, stirring well. Cook
stirring weil. Qook overovcr
lzl cupsugar
cup sugrr
1l large very
very low
low heat
heat until
until thickened.
thickened.
large onion,
onion, tblnly
thlnly sUced
sllccd
Rinse Serve
Serve livers
livers with
with buttered
buttered noodles
noodles or d[mplings;
or dumplings;
Rinse livers; drain
livers; drain on on paper towels.
towels. Coat
Coat evenly
evenly
with garnish
garnish with
with chopped
chopped parsley.
parsley. Yield
Yield 44 servings.
selvings.
with mixture
mixture of of flour,
flour, salt,
salt, pepper,
pepper, and
and cayenne;
cayenne;
set
set aside.
aside.
Wash
Wash apples;
slices, to
apples; remove
form
remove cores.
rings.
cores. CutCut into
into Yl-inch
%-inch chicken
chicken Iivers with sage
liverc with sagq
slices, to form rings. 11 pound
pound chicken
chlckcn IIvers,
llvers, balved
hrlved
Heat
Heprt 22 tablespoons
tablespoons oil oil in
in frypan
frypan over
over medium
medium 1I teaspoon
tcrspoon salts.lt
heat.
heat. Add
Add apples;
apples; cook cook until
until lightly brown. Turn
lightly brown. Turn ~lzr teaspoon
tcrspoon pepper
pcpper
slices
slices carefully;
carefully; sprinkle
sprinkle with
with sugar.
sugar. Cook,
Cook, un-un- 1I tablespoon
trblcspoon dried drled sage
srge
covered,
covered, over
over low
low heat
heat until
until tender.
tender. Remove
Remove from
from 44 tablespoons
pan; trblecpoons butterbutter or or margarine
margrrlne
pan; reserve.
reserve. 22slices
sllcca raw
rlw bacon,
btcon, diceddlced fine
flnc
Heat
Heat remaining
remaining oil oil over
over low
low heat.
heat. Add
Add livers
livers ~lzr cup
cup dry
dry white
whlte wine
wlnc
and onion rings.
and onion rings. Cook overCook over medium
medium heat;
heat; turn
turn Season
Season livers
livers with
with salt,
salt, pepper,
pePPer, and
andsage.
sa$e.
often
often toto brown
brown ail all sides.
Transfer
sides. Heat
Heat butter
butter and and bacon
bacon together i{
togetherin medium
medium
Transfer to to warm
warm serving
serving platter.
platter. Serve
Serve with
with skillet.
skillet. Add
Add livers;
livers; cook
cook 55minutes,
minutes, until
until browned.
browned.
apple rings. Yield 4 servings.
apple rings. Yield 4 servings. Stir
Stir inin wine;
wine; let let simmer
simmer 22 minutes.
minutes.Spoon
Sppon livers
livers
and
andsauce
sauceover
overspaghetti.
spaghetti.YieldYield 44to
to66servings.
ser]vings.
chicken
chicken Iivers
liverc with
with beer
beer
~
% pound
pound buUer
butter or
or margarine
mrrgrrlnc
chicken
chicken Iivers
livers on
on toast
toast
1l medium
mcdlum onion,
onlon, chopped
choppcd fine
flne 1lcrnmushroomgraw
can musbroom gravy
~ teaspoon garlic
% terspoon garllc powder
powder 22tablespoons
tablespoons sherry
sherty
III pounds
1172 pounds cblcken
chlckcn IIvers
llvers III
}/zcupcupflour
flour
1l tablespoon
tsblcspoon flour
flour III1z:teaspoon
terspoondrled
drlcddIllweed
dlllwccd
III cup beer
7z cup bcer
1l pound chicken livers
poundchlcken llvcrr
33cups
cupg cooked
cooked rlce
rlce 11egg,
cgg,beaten
beatcn
Melt
Melt butter
butter inin medium
medium skillet;
skillet; cook
cookonion
onionuntil
until 44or ormore
morctablespoons
trblcspoons butter
butlcrorormargarine
mrrgrrl$c
transparent.
transparent. Add
Add garlic
garlic powder
powder and
and livers;
livers; cook
cook Mix
Mixgravy
gravyandandsherry
sherry ininsaucepan;
saucepan;bring
bri[gtotoboil.
boil.
until livers are
untillivers are browned
browned on onail
allsides.
sides. Lower
Lowerheat; heat;simmer
simmer 55minutes.
minutes.
137
217
CHICKEN LIVERS
CHICKEN LIVERS

Combine flour
Combine flour and dillweed for
and dillweed for batter.
batter. Put
Put each
each 1212eggs,
eggs, weil
well beaten
beaten
liver into beaten
liver into beaten egg, into flour.
then into
egg, then flour. Be
Be sure to
sure to Y2/z teaspoon
teaspoon baking
baking powder
powder
coat all sides
coat ail sides ofof livers well.
livers weil. Yzlzz pound
pound salted
sslted almonds
almonds
Melt butter
Melt butter inin medium Add livers;
skillet. Add
medium skillet. livers; cook
cook Rolllivers
Roll livers in flour.
in flour.
over moderate
over moderate heat l0 minutes
heat 10 minutes or or until
until golden
golden Melt butter
Melt butter in in saucepan;
saucepan; sauté
sautd Iivers.
fivers. Add
Add wine
wine
brown. Serve
brown. Serve on on toast
toast squares
squares with hot gravy.
with hot gravy. and
and tomatoes;
tomatoes; simmer
simmer about
about 44 minutes.
minutes. Transfer
Transfer
Yield 44 servings.
Yield servings. liver and
liver and wine
wine mixture
mixture to to 1IYl-quart
Vz-quart casserole.
casserole.
Sprinkle with
Sprinkle with cheese; broil until
cheese; broil until cheese
cheese melts.
melts.
Pour eggs
Pour eggs toto which
which Yl% teaspoon
teaspoon baking
baking powder
powder
eggs and
and chicken livers has
has been
been added
added into into hot
hot buttered
buttered skillet;
skillet; let
letcook
cook
2 pounds chickenchicken livers
livers slowly
slowly until
until eggs
eggs become
become set set on
on bottom
bottom of of pan.
pan.
Y2
Yz cup flour seasoned
cu,p flour with Y2
seasoned with lzr teaspoon
teaspoon saIt
sall With fork or
With fork or spatula
spatula lift
lift up
up eggs
eggs at
at edge
edge of
of pan,
pan, al-
al-
rnilYe
aud v.. teaspoon pepper
teaspoon black pepper lowing
lowing uncooked
uncooked egg egg to
to run
run underneath.
underneath. Continue
Continue
3 tablespoons butter butter cooking and
cooking and lifting
lifting until
until eggs
eggs are
areset.
set. Place
Place eggs
eggs in
in
v..Ye cup
cuip Madeira
Madeirs wine center of
center of platter;
platter; border
border with with Iivers.
livers. Sprinkle
Sprinkle
44large tomttoes, peeled, diced
large tomatoes, diced almonds
almonds over over livers;
livers; garnish
garnish withwith parsley.
parsley. Yield
Yield 88
11 cup grated cheddar cheese cheese servings.
servings.

238
23E
 COOKIES
COOKIES
almond cookies
almond cookies
cupbutter
VI cup
Yz butteror
ormargarine
margarine
VI cup white sugar
Yz cup white sugar
tablespoonmolrsseg
VI tablcspoon
lzz molasses
l1cup
cupall-purpose
all-purposeflour
nour
22cups
cupsrolled
rolled oats
oats
cup flakcd
VI cup
lz naked almonds
almonds
11teaspoon
teaspoon baking
baking soda
soda
Ye cup bolllngwatcr
y.. wp boiling water
Preheatoven
Preheat oven to
to 375"F.
375 oF.
Cream butter
Cream butter and
and sugar
sugar until
until creamy.
creamy. Add
Add
molasses; mix well.
molasses; mix weil. Stir
Stir in
in flour,
flour, rolled
rolled oats,
oats, and
and
almonds.
almonds.
Dissolve baking
Dissolve baking soda
soda in boiling
boiling water;
water; add
add to
to
mixture while
mixture while hot.
hot. Mix toto stiff dough. Roll
stiff dough. Roll tea-
tea-
spoons of
spoons of dough
dough into
into balls; place on
balls; place on greased
greased
baking pans,
baking pans, all-owing
allowing room
room to spread.
spread. Press
Press flat;
decorate
decorate top
top of
of each
each with f1aked
flaked almond. Bake 15
Bake 15
minutes. Remove
minutes. Remove toto cooling
cooling tray; store
store when
when quite
quite almond mocaroons
olmond macaroons
cold. Yield
cold. Yield about
about 48.
48. whites gradually, using just
whites just enough toto moisten;
moisten;
mix with wooden spoon. Roll lightly into into walnut-
walnut-
almond macaroons size balls;
size flatten slightly.
balls; f1atten about 2
Place about
slightly. Place 2 inches
inches
11 cup
cup sugar
sugar apart
- brown paper
on brown paper on baking sheet.
baking sheet.
11(&ounie)
(8-ouoce) can
cao almond paste Bake in preheated 325°F
325oF oven about 12 12 minutes
minutes
almond Paste
2egg whites
2 egg whites lightly browned. Remove from
or until very lightly from oven;
oven;
Combine
Combine sugar
sugar and
and almond
almond paste in large bowl; paper onto damp
slide paper onto
slide towel. Cool slightly;
damp toweI. Cool slightly; re- re-
mix with
mix with fingers
fingers until
until weil
well blended. Add egg
blended. Add move with spatula. Yield about 22 dozen.
almond cookies
olmondcookies
 :

almondprinca
almond princes
almond princes almond princes

7: redpe Brrlc
Yl rcdpe Short pastry
Sweet Short
.... Swect Pastry (sec
(see Indcx)
ladex)
Slf ted confecdoners'
Sifted confectioaers' suglr
sUla,
7r cupgroundrlmonds-
v..
cup l'oand aJmoDds
l1cgg
eu whllc,
white, sllghtly
sIllbtly bcrten
beateo
. .no{nagtrf on lightly
Roll pastry gn lightly floured surface until
f10ured surface until very
very
thin.
thin. Cut
Cut lunrto2/. circles with
into 24 circles with 2%-inch
2Y2-inch cookie
cookie cut-
cut-
ter;
ter; press
press into
into miniature pans. prick
cupcake pans.
miniature cupcake Prick bot-
bot-
toms
toms and sides of
and sides of shells.
sheUs.
Combine lVz
Combine 11,.1 cups sugar and
cups sugar and almonds
almonds in in
medium-size bowl.
medium-size Stir in
bowl. Stir in enough
enough egg egg white
white to to
make mixture
make consîstency of
mixture consistency thick paiie.
of thick paste. Fill
Fîll tart
tart
sheDs to-just
shells to just below rirns with
below rims with mixiure.
mixture. Sprinkle
Sprinkle
generously with confectioners, sugar.
generously with confectioners' sugar.
Bake-in preheated 3i0oF
Bake in preheated oven until
350°F oven until filling
fiUing isis
rounded
rounded andtarts
and aregolden
tartsare goldenbrown.
brown. Remove
Removetartstarts
from pans; place
from -pan-s; place on on wire rack until
wire rack until completely
completely 1,.?
{1 '
cooled.
cooled.Place
P1aœ22skewers evenlyover
skewersevenly overtarts;
tarts; siit
siftwith
with
confectioncrs' sugar to
confectioners' sugar to make design. yield
make aa design. Yield 2424
tarts.
tacts.

almond
aImondtriangles
triangles
Yz cupbuttcr
Ylcup butter
I 1cup
cupsugrr
sup'
2n
140 almondtriangla
almond triangles
 COOKIES
COOKIES

6 6teblecpoons wbipplngcrerm
tablespooDSwhlPPlng
3 eus
3cggs
cream applesauce browniesquares
applesaucebrownie squares
/rVltcupoonsrlt
teaspoon salt Yz butterorormrrglrlnc
cupbutter
Vlcup margarine
22(l-ouncc) chocolete
cups flour
22cupsnour squaresunlwsetencd
(l-ounce)squrrls unsweetened cbocolate
Cboppedrlmonds
almonds 7r~cupsugg
cupsugar
Choppcd
Combinebutter
ComUine butterand
andsugar mixerbowl;
sugarininmixer bowl;cream
cream eggs,bceten
22eggs, beaten
Add
t/t cug rpphcruce
until smooth.
until smooth. Beat
Beat in
incream
cream and
and 22 eggs.
eggs. Add salt
salt 314 cup applesauce
and flour;
and flour;blend weil. lVrap
blendwell. paper; chill
waxedpaper;
Wrapininwaxed chiU 1v.. tcncpoonsvrnlllr
11zr teaspoons vaoilJa
l1cup
cupwholewhcot
wbole-wbeatPcNtrY
flour
overnight.Roll
overnight. onlightly
Rollon surface;cut
floured surface;
lightlyfloured cutinto
into pastry nour
triangles. /z
Vlteespoon brklng Powder
teaspoonbaking powder
triangles.
Bit
Beatremaining
remaining egg slightly; brush
egg slightly; over tops
brush over tops9f
of /rv.. teaspoonbaklngsodr
teaspoon baklng soda
Sprinkle wittr
triangles. Sprinkle
triangles. with almonds. Place trianglg
almonds. Place triangles /rv.. tcospoonralt
teaspoon salt
Bake inin preheated
preheated 375oF
chocolate-nut toPPW
ongriased
on greased baking sheet. Bake
baking sheet. 375 OF chocobtenut fopping
oyen 88toto l0
10minutes or until?olden brown. Yield
minutes or until'golden brown. Yield
oveir tablespoons rugrr
22 tablespoons sugar
33to cbopped nutr
ta44dozen
dozen cookies.
cookies. Vt cup choppcd
v.. cag nuts
Yz
V1 cup semlsweet chocolrte
cup scmlsweet cbocolate Pleccr
pieces
anzac cookies
aazaccookiesl M"it
Melt butter and
together buttcr
together chocolate in small
and chocolate in apple-
small
over low
saucepan Jver
saucepan heat. Add sugar' eggs,
I1cup
cup flour
fIour low heat. Add sugar, eggs, apple-
l1cup roUed mts
cup rolled oats and vanilla;
sauce, and
sauce, beat well.
vaniUa; beat weU .
t/t
~ errg
cup finely
flnely shrcddcd
sbredded cocotrut
coc:onut Stit together flour,
Stir together flour, baking-powder,
tgq' qtd
baking powder, soda, and
salt until wenly combined. Add to chocolate mix-
IIcup sugar
cup sugrr salt until evenly combined. Add to chocolate mix-
Vl cup butter ture;
ture; Ueat we[. Pour
beat weil. Pour batter
into greased 8-inch-
balter into greased 8-inch-
Vzcrlrg
1 tablespoon mrple
maple sYrup
syrup square
square baking Pan.
baking pan.
I trblespoon lCombine
toiping ingredients; over bat-
sprinkle over
inSredients; sprinkle
1Vl tcrspoons
1Y2 teas'poons ballng
baJdng sode
soda Combine toppiog
jSO'F bat-
ter. Bake
Bake in in 350°F oyen 30 to 35 minutes,
oven 30 to 35 minutes, untiluntil
22 trblccpoons
tablespooDS bolllng
boiling water
weter ter.
Preheat oyen inserted in
toothpick inserted in center
center cornes out clean.
comes out clean'
Preheat oven to 350°F.
350oF. toothpick
sugar'
Sift flour; add rolled oats, coconut, and sugar. Cool; cut into squarEl. Yield
Cool; eut into squares. Yield 16. 16.
Put butter
butter and syrup into pan; stir
synrp iota stir over low heat
until melted.
untilmelted.
but-
balls
apricot balls
Mix baking soda melted but-
soda with water. Add to meIted
ter;
ter; stH'
sth into dry ingredients.
into dry Put heaping
ingredients. Put heaping tea-
tea- 1l cup
cup dried ePrlcotc
drled apricots
dlow room
room toto /z cupwelnuts
V2 cup w_'nuts
spoons
spoons onto
onto greased
greased baking
baking sheets;
sheets; allow
to /z cup
Yz coconut
cup coc:onut
silread. BaF 20 minutes.
spread. Bake 20 minutes. Remove
Remove to cooling
cooling gcrm
whcot germ
teblecpoons wbeat
racks. Yield about
racks. Yield about 36.
36. 22 tablespoons
4 iablespoons onnge
4 tablespoons orange JnJcctulce
wp nnely
Y3Ytcup flncly cbopped walnuts
choPPed walnuts
apple-oat
apple-oat bars
bars Pul apricots, Vz anp
-grinder.
Put apricots, VI cup walnuts,
and coconut
walnuts, and coconut
1l cup
crrp wbole-wbeat
wholo-whcot pastry llour
Prstry nour through'food aaa wheat germ and
through food grinder. Add wheat germ and
Vl teaspoon baJdng
Yz tcrspoonbaklngmdr soda orangi juice; mix well. Form into l-inch
orange juice; mix weU. Form into l-inch balls.
balls'
Vl
lzr teaspoon
tcaspoon saltcrlt Roll-in-chopped
Roll in chopped waInuts;
Yield 20
refrigerate.Yield
walnuts;refrigerate. 20
1I teaspoon clnnamon
tcupoonclnnlmon to?4.
to24.
Vl
Yzcupup packed
prclcd brown ilgar
brown suga,
111zr
V2 cups roUed
rolled mts
O8ts bans
bean bars
Vl7rcup
cupc
cupbutter
butteror ormargarine,
mergerlne,meltedmelted bean
1Iegg, 1lcup whole-whcdpastry
cupwbole-wbeat flour
PrstlYfiour
egg,beaten
bcatcn mllk
Yz teaspoons
11/r vrnllla
tcrspoonsnnilla Vs ctgnonfrtdrY
Y3 cup nonrat dry mi.k powder Powdcr
V3/scup Y2Yzcup prckedbrown
cuippacked cugrr
brownsugu
cupcbopped
choppedwaJnuts
wrlnuts
22cups
cupitbinly
thlnlysliced
sliccdpeeled
pcoledapples nedlum
(3 medium
apptes(3 1lteaspoon
tcmpoonbaklngsodr
baldng soda '
apples)
epplec) 1lteaspoon
terspoondnDlmon
cinnamon .
Stir flour,soda, andcinnamon
salt,and cinnamon Yl7zteaspoon nutmcg
tclspoonnutmeg
Siiitogether
tog*hcrflour, soda,salt,
until
untilevenly
evenlymixed.
rnixed.Add brownsugar
Addbrown oats'
andoats.
sugarand /r teespooncloves
Yl teaspoon cloves
mix well. Place tcrspoonsalt
Yllzrteaspoon srlt
Stir in butter, egg, and vanilla;
Stir in butter, egg, and vanilla; mix weil. Place
balf bottomofofgreased f-inch'square
greased9-inch-square 1 egg
halfofofdough
dougtrininbottom legg
baking nutsover Arrange
dough.Arrange Yl/rcup vegetablcoUoll
cupvegetable
bakingpan. pan:Sprinkle
Sprinklenuts overdough.
apple
appte-stices ovirnuts.
slices over nuts.Sprinkle remainingdough
Sprinkleremaining dough YlYzcagapplccauce
cup applesauce
over apples; press lightly. Bake at at350°F 2J
25 toto3030 cupicooked
2 Zcups grgcnororwrx
c6otrctgreen wax beans 1(l6qunce)
beensoror1 (l6-Quncc)
ovir apples; press lightly. Bake 350oF
minutes.
minutes. Cool;
Cool; sprinkle
sprinkle with
withconfeetioners'
confectioners' sugar'
sugar, cln,welldnlned
can, weU drained
ififdesired.
desired.Cut into bars. Yield
Cutintobars. Yield18.18. t'4.Acupcure
cbopped wrlnutr
choPPcdwalnuts

ul
241
 {l(}t}Kttiti
COOKIES

currants
cupcurrants
Y2YzCUp
2 tablespoons confectioners'sugu
2 tabiespOODS confectioners' suglr butter
butterfingers
fingers
Stir first88ingredients
Stirfirst ingredientsininmixing
mixingbowl
bowluntil
until 1 Icup
cupbutter
butter
evenlymixed.
evenly mixed. 1 Icup
cuplight
lightbrowo
brownsugar
sugar
Placeegg,
Place oil,applesauce,
egg,oil, applesauce,and andbeans
beansininblender
blender 2 2teaspoons
teaspoonsgratedgrstedlemon
lemonrind
rind
fogd processor;
or9rfood processor; blend blendsmooth.
smooth.Pourpourover
overdry
dry 1 Iegg
egg
ingredients; mix
ingredients; mixweIl. Stirininnuts
well.Stir nutsand
andcurrants.
currants. 22cups
cupsflour,
flour,sifted
sifted
Pourinto
Pour greased11ll%
intogreased \14 xx 7YS.
7%'x'x 1l%-inch pan.
Yz-inch pan. Y3Ytcupcupblaoched
blanchedchopped
choppedalmoods
almonds
Bake at 350"F
Bake at 350°F 25 25toto3030minutes.
minutes.Sprinkle
Sprinklewith
with Preheat
Preheatovenoventoto375 OF.
375.F.
confectioners'sugar
confectioners' whilewarm.
sugarwhile warm.Cut intobars.
Cutinto bars. Grease
Greaseshallow
shallowbakingbakingpan about8gxx 12-
panabout 12_
Yield24.
Yield 24. inches.
inches.
Creambutter,
Cream butter,sugar,
sugar,and andlemonlemonrindrind-
thoroughly.
thoroughly.Beat Beatininegg.
egg.Fold
Foldininflour.
flour.Spread
Spread
evenly
evenlyininpan.pan.Sprinkle
Sprinklewith
withnuts.
bright-eyed susans
bright-eyed susans Bake
Bake inincenter
center ofofoven
oven45
nuts.
45toto5050minutes.
minutes.Let
Let
cups flour
22cupsflour cool
coolaalittle
littleininpan;
pan;mark
mark into
intofinger
fingershapes.
shapes.Re-
Re_
lzz tcaspoon bakiog
Y2 teaspOOD powder
baking powder move
movewhen whencold.
cold.Yield
Yield about
about2424cookies.
cookies.
1I cup butter or
cup butter margrine
or margarine
YI
2
/z cupsugar
cup sugar
tablespoons wrter
cheese
cheese and
and cranberry
cranberry
2 tablespoons water
I1 teaspooo
teaspoon vaoilla
vanilla extract
extract cookies
cookies
I egg
legg 22cups
cups sifted
sifted flour
flour
11/r
Y4 cups finely cbopped
cups fioely chopped DUtsnuts 22 cups
cups grated
grated American
American cheese
cheese
Jam orJelly
Jam orjelly YI
/z teaspooo
teaspoon salt salt
Preheat oven
Preheat oven toto 350°F.
350.F. YI
Vzcupcu,p butter
butter or or margarine
margarine
Sift flour
Sift flour and powder together twice.
and baking powder twice. Y4
lzr cup
cup milk
milk
Cream butter
butter and sugar until light
strgar until light and fluffy.
and fluffy. Preheat
Preheat oven
Cream
"n6and oven to to 400 oF.
400oF.
Add water, vanilla,
Ad.d water, vanilla, yok. Add flour;
and egg yolk. flour; mix Mix
Mix flour,
flour, cheese,
cheese, andand salt.
salt. Cut
Cut in
in butter
well. Form
Form doughdough intointo balls butter with
with
weil. bana about size of walnut. pastry
pastry blender.
blender. Stir Srir in
in milk.
milk. Roll
R-oll in slightly
slightly beaten Rolt dough
dough in in foil;
foil;
Roll in beaten egg white, then
egg white, then inin nuts. chilI.
chill. Roll thinly on
Roll thinly on lightly
lightly floured
Place floured board;
boari; eut
cut into
into
Place on on lightly
lightly greased
greased baking sheets. Bake
baking sheets. Bake 55 desired
desired shapes:
shapes: squares,
squares, fingers,
minutes.
fingers, etc.
etc. Spread
Spiead half
half
Remove from
minutes. Remove from oven; press thumbprint in the shapes
the shapes with with filling;
filling; cover
cover with
with remaining
remaining
each ball.
each ball. Return
Return to to oven; bake g 8 to 10
l0 minutes. shapes.
shapes. PressPress edges
edges weIl
well together.
together. Place
place on
on un-
un_
Remove
Remove -!o to cooling trays; fill
c_o9!ing centers with bright
fiU centers greased baking
greased baking sheets.
sheets. Bake about 10 minutes.
Bake about l0 minutes.
jam
jam or or jelly.
jelly. Yield
Yield about
about 4g.
48. Yield about 30. 30.
bright-eyed
bright-eyed susans
susons

.qqp.,,ry

'\xu.

N 1'
'{ 'v
f.t
 cheese
e--
cheese and
and cranberry
cranberry cookies
cookies
cranberry JiOing
cranberryfining 7z teaspoon baking soda
Y2
4 cup
3/a
3/ cnp cranberry jelly
cranberry /z teaspoon salt
Y2
11/z Y2 cups chopped pecans
cups chopped 1l cup rolled oats
/z teaspoon
Y2 teaspoon salt Vz cup
Y2 ctp chopped peanuts
22 tablespoons
tablespoons brown
brown sugar Add egg; beat
together butter and sugar. Addegg;
Cream together
/ly., teaspoon
teaspoon ground cinna mon
cinnamon well. Stir
weil. in peanut
Stir in butter and
peanut butter vanilla; beat
and vanilla;
up jelly with fork. Add other ingredients;
Break up smooth.
mix weil.
well. Combine flours, soda,
Combine flours, salt; stir
and salt;
soda, and until weIl
stir until well
flour mixture into
Stir flour
mixed. Stir
mixed. into butter-sugar
butter-sugar mix-
chewy peanut-oat
peanut- oat cookies Add oats
ture. Add
ture.
onto greased
onto
oats and peanuts. Drop
and peanuts.
greased cookie
cookie sheets.
sheets. Flatten
from teaspoon
Drop from teaspoon
with
slightly with
Flatten slightly
Vz cup
Y2 cttp butter
butter or margarine,
rnargarine, softened fork. Bake in 350°F
fork. 350'F oven
oven 12 to 14
12 to 14 minutes. Yield 33
minutes. Yield
2/t cup
2/3 cap packed brown sugar dozen.
dozen.
11 egg,
egg, beaten
beaten
Yl
Yz cup
cu'p chunky peanut
peonut butter
Y2 teaspoons
11/z teaspoons vanUia
vanilla
chocolate cherry bars
Y2
Yz cup
cup all-purpose f10ur
flour 8t squares
squares dark
dark baking
baking chocolate
chocolate
Yz cup
Y2 oup whole-wheat pastry
pastry flour
flour 2 eggs
2eggs chocolate'cherry
ehocolote cherry bars
bors

i+ .i'
:, ,ai
..?
i

3 a I
.\ I :
 /

chocolate!ruit
chocolatetruit squares.
squares.
Yz cupsupr
Yr cup sugar
1I cup shrddd coconut
f,nely sbredded
cup finely chocolate
chocolate nut cookies
cookies
Yz cedhd cberries,
7z cup candled qurrtercd
cherrlcc, quartered Yz
Vz cup
cu,p butter
buttcr oror margarine,
mrrgrrlne, softened
softened
Confccdoncrs' sugar
Confecdoners' ruglr Yz
Vz cup
cap brown sugar
sugrr
Preheat oven to 375 oF.
3750F. Y4
Yewpcup honey
honcy
Break chocolate
Break into pieces;
chocolate into pieces; melt in double
melt in double 1I teaspoon l'8nllla
tcecpoonvrnllh
boiler. 1I egg,
egg, beaten
batcn
While chocolate
While chocolate is is melting, well aa
grease weil
melting, grease 22 (l-ounce) squares
squrrcE unsweetened
unsweetencd cbocolate,
chocohte,
shallow oblong
shallow pan about
oblong pan ll
about Il xx 7-inches.
7-inches. When melted
chocolate is ready, spread over
is ready, over base of pan.
base of pan. Put Vol
s/e cup
cup whole-wbeat padty Hour
whole-wheet pastry flour
into refrigerator; letlA set. 22 tablespoons
tabhspoom nonfat nonfrt dry milk
mllk powder
Beat
Beat eggs and sugar
eggs and sugar together until light
together until light and /r teaspoon
Yz teespoon salt
sdt
frothy. Carefully fold
frothy. Carefully in coconut
fold in @conut andand cherries; '/8 teaspoon baking soda
Vr tearpoonbrklngsoda
spread
sprcad over
ovcr chocolate. Bake about 15 minutes, un- Vol
% cup chopped peanuts pcrnnts (unsalted)
(unsoltod)
til top is firm
top is firm toto touch.
touch. Remove from from oyen;
oven; let 11 cup sunflower
sunflower seeds (un$lted)
cccds (unsalted)
cool. Refrigerate overnight.
overnight. Cream together
together butter.
butter, sugar.
sugar, and honey. Blend
andhoncy. Blend
Cut into bars; remove
rem ove from pan.
pan. Sprinkle with in vanilla, egg,
egg, and chocoldte...
and chocolate
colfectioncrs'sugar,
confectioners' sugar, or sandwich 2 bars together Stir together flour, milk powder, salt,salt, and
and soda.
soda.
with chocolate
chocolate inside. Yield
Yield 24. Add to creamed
creamed mixture; mix weil.well. Stir
Stir in peanuts
and sunflower
sunflower seeds.
serds. Drop by by teaspoonfuls
teaspoonfuls onto
onto
Iightly
lightly greased baking
baking sheet,
sheet, about
about 22 inches
inches apart.
apart.
Bake at
Bake at 375
375oFOF 88 to 10
l0 minutes.
minutes. Remove
Remove from
from pan;
chocolate fruit squares
chocolate cool. Yield 33 dozen.
dozen.
Y4 cup
% cup drlnldng
drinking chocolrle
cbocolate or
or Inctrnt
Instant cocoa
cocor
I1 cup
cup rhrcddcd
sbredded coconut
coconut chocolatepretzels
chocolate prctzels
Y3 cnprultrnrrrHns
16 cup sultana raisins Yz cup
Yz cap butter or matgrrlnc
bnttcr margarine
Vr cup cornllrlcr
Yz cup comflakes oror othercercol
otber cereal li.!
1zl cupsugar
cup rugrr
7r cup cbopped nutnats
Y4 cupchopped nutmeats I1 eg, beaten
egg, bceten
I1 tarpoon
teaspoon thcrry or frultJulce
sberry or fmit julce l1 terspoon
teaspoon l'8nma
venlllr
22 trblcrpoonr crusbed vanllh-wafer
tablespoons crushcd vanilla-warer crumbs Y4 cup
lzr cup mllk
a4 trblspoom condensed mllk
tablespooDS condcnccd milk li.! cupcocol
/r cupcocoa
3J rqurrcr
squares brklng
baking chocolete
chocolate 22 cupc
cups undftcd
unsifted llour
f10ur
Lightly butter
Lightly butter 7-inch-square
7-inch-square pan.
pan. Cream butter and sugar
Cream sugar until
until light
Iight and
and fluffy.
fluffy.
Put dl
ail ingredients
ingredients (except
(except chocolate
chocolate squares)
squares) Beat in
Beat in cgg,
egg, Yanillia,
vanilIa, and
and milk.
milk.
into mixing bowl;
into mixing bowl; mix
mix well
weil together.
together. Press
Press into Sift cocoa
cocoa and flour.
flour. Mix
Mix into
into butter
butter mixture
mixture
pary
pan; smooth
smooth surface.
surface. until thoroughly
thoroughly blended.
blended. Chill
Chill dough
dough until
until firm
firm
Melt chocolate in
Melt chocolate in double
double boiler;
boiler; spread evenly
evenly enough to
enough ta handle
handle (about
(about 3030 minutes).
minutes).
ovcr top of
over top of mixture.
mixture. Score
Score with
with fork;
fork; refrigerate
refrigerate Using 22 tablcspoons
Using tablespoons dough,
dough, roll
roll aa rope
rope about
about 12
12
until
until firm. Cut into
frrm. Cut into small bars or
sm aH bars or squares. Yield
Yield inches long
inches between your
long between your hands.
hands. Shape
Shape intointo
about lE.
about 18. pretzel ag
pr€tzel as follows:
follows: Make
Make lpop
loop about
about I1V2 inches in
g/z inches in
2#
 cooxrFs
COOKIES

diameter by
diamaer
Flip loop
Flip
by crossing
crossing ends,
loop doryn
down over
over crosscd
leaving l-inch
encis, leaving
crossed ends.
l-inch tails.
tails.
Press firmly
ends. Press firmly
chocolate sandwich cookies
chocolate sandwich cookies
intoph&.
intb place. Place
Placeonongrcased
greasedbaking
bakingsheets.
sheets. Bake
Bakeat at 2~ cupr
27r all-purposeflour
capsrll-purpocc Dour
3S0°F abort
350'F about l0
10 minutes.
minutes. lVhen
When cool, spread with
cool, spread with baklngpowdcr
teaspoonboklng
11terspoon powder
CocoaFrosting.
Cocoa Frosting. Yield
Yield 22dozcn.
dozen. /rYl tcrspoonralt
teaspoon salt
;;3 cup
7s vegetablerhortonlng
cup vegctrblc shortening
cocoa /roating
cocufrostlng % cup sugrr
1/3 cup sugar
2 tablespoons cocol
2trbhspoong cocoa 2cggg
2eggs
Il/.t crpo
llzr confectioners' lugtr
cups ctnfecdoncn' sugar teaspoon vrnlllr
I1tcespoon vanillacx0rcl
extract
22 trblcrpoons
tablespoons but'3er
butter or margarine, nelted
or mrrgrlner melted chips, melled
Chocolatecblpr'
Chocolrtc melted
YI teaspoon vanilla
lzr tcrrpoonvenlllr Confectioners' luglr
Confccdoncrs' sugar
Mix cocoa and
Mix-cocoa and confectioners' sugar in
confectioners' sugar in small
small Sift flour,
Sift baking powder,
flour, baking powder, and salt togethcr.
and salt together.
bowl. Gradually
bowl. Gradually stir in
in butter
butter and vanilla. If
and vanilla. If too
too shortening rnd
Combine shortening
combine and sugar
sugarin in large
large mixer
mixer
tbick, tbin with
thick, thinwithmilk. milk. bowl; cream with
bowl; cream mixer until
electric mixer
with electric smooth. Add
until smooth. Add
eegs; beat until
eggs; beat untillight and fluffy.
light and fluffy. Stir in vanilla
Stir in vanilla and
and
chocolate raisin
raisin fingere
fingers n6ui mixture until
flour mixture
in refrigerator.
in refrigerator.
until blended. Shape into
biended. Shape ball; chill
into ball; chill
I1 cup
cup s$ded or seedless nldns
seeded orceedlcss raisins Rotlimall portions of
Roll small portions of chilled dough to
chilled dough to %-inch
Ils-inch
3/r cup butter
3/1 cup butter or
or margrrlne
margarine thick. Cut into
thick. rounds or desired
into rounds shapes; place
desired shap€s; place on
on
44 squrrcs
squares rcmlsweet
semisweet chocolate'
chocolate, mclted
melted Bake in
baking sheet. Bake
baking in preheated 3S0°F oven
preheated 350'F 12 to
oyen 12 to
Grated rlnd
Grrtcd of l1 onngG
rind of orange IS minutes or
15 until golden
or until Remove to
golden brown. Remove to rack
rack
1 tablccpoon
1 tablespoon corn
corn tytup
syrup tocool.
to cool.
1 cup
1 cup roughly
rougbly ctumblcd
Cover
crumbled angcL,food
angel-food or spongc
water;
sponge cake
about 3
I cookie with
Spread 1 cookie
Spread chocolate; top
with chocolate; top with
with
Cover raisins with boiling leave Oust with
cookie. Dust
another cookie. with confectioners' sugar.
confectioners' sugar.
minutes to
minutes to plump. Drain;
Drain; drY.
dry. (Placing a round
round cookie cookic makcs
cookie on aa shaped cookie makes
Soften
Soften butter; add with chocolate, orange orange rind, a novel
novel variation.) Yield about
Yield about 36.
and syrup
and symp to cake
cake crumbs. Add raisins; mix well.
weil.
Press
Press into oblong shape, aboutabout Y2Vz inch thick,
thick' onto
greased
greasd paper. Chill until
paper. ChilI until set;
set; eut into fingers.
sut into
Garnish
Garnish with
with slivers
slivers of orange peelpeel (orange part chocolate
chocolate tea cakes
only). Yield about 12 Ycllow-Crke lrycr
(il1,'lnch-s$rrc) Yellow-Cake
1 (lO-incb-square) (rcc Index)
layer (see Indcr)
12 portions.
chocolate rals in fi nge rs
chocola te raisin!ingers
 Press
Press circles into miniature
circles into miniature cupcake
cupcake pans;
pans;forrn
form
very
veryshallow
shallow shell.
shell.Bake
Bakeinin preheated
preheated 350°F
350oFoven
oven
about
about20 20to
to 22
22minutes.
minutes.Cool
Cool on
onwire
wirerack.
rack.
Fill centers
Fill centers withwith remaining
remaining chocolate.
chocolate. Inseet
Insert
sliver inin each
almond sliver
aImond eachdab
dab.ofof chocolate.
chocolate.Chili
Chill 55
minutes to
minutes toset
set chocolate.
chocolate. Yièld
Yieldabout 3 V2 dozen.
about3Vz dozen.

christmas
christmas cookies
cookies
34 cups
22rZ flour
cups nour
V /z
l teaspoon
terspoon baking
baking soda
soda
11 teaspoon ground cinna
teaspoon ground mon
clnnamon
Vl
Yz teaspooD
teaspoon ground
ground cloyes
cloves
/z teasPOOD
Vl teaspoon grated
grated nutmeg
nutmeg
314
% teaspoon
teaspoon powdered
powdered cardamom
cardamom
Vl
Yzcupcap flnely
flnely cbopped
chopped mixed
mixed candied
candied fruits
fruits
Vl
Vz cup
cu'p cbopped
chopped nutmeats
nutmeats
1I cup
cup corn
corn syrup
syrup
..; "-" t/e cup
314 cup brown
brown sugar
sugar
,,~....•...
".,~ .........
1I tablespooD lemon juice
tablespoon lemonjuice
1l teaspoon grated lemonlemon rind
""~," "" " ~
... JI!~ '::"'~ 11 egg,
egg, beaten
chocolote tea
chocolate tea cakes Preheat oven to 4OO°F
4000F
christmas
christmos cookies
cookies
glozc
chocolate gltue
chocolllte
Yz cup
Vz lightcorn
cu,p IIgbt syrup
com syrup
Yt cup
V3 cup hot water
botwater
4 tablespoons butter
4 tablespoons or margarine
butter or margarine
1 (l2-ounce) package
1 (12-ounce) package chocolate chips
cbocolate cbips
Cut cake into
Cut cake into 2-inch
2-inch strips. Cut each strip
strips. Cut strip into 4
equal pieces.
equal pieces. Cut
Cut each piece into
each piece into 22 triangles.
Combine corn
Combine corn syrup,
syrup, water,
water, andand butter
butter in
saucepan; bring to boil.
saucepan; bring to boil. Heat until
Heat until butter melts;
melts;
rem ove from
remove from heat. Stir in
heat. Stir in chocolate
chocolate chips untiluntil
they melt;
they cool to
me1t; cool to room
room temperature.
temperature.
Place
Place each cake triangle
each cake triangle onto
onto 2-prong frying
frying
fork. Spoon cooled Chocolate
fork. Spoon cooled Chocolate Glaze over cikei
Glaze over cakes
until
until well-covered. Place on
well-covered. Place on cooling
cooHng rackrack to
to allow
allow
excesschocolate
excess chocolate to to drip
drip from cakes. yield
from cakes. Yield 32.
32.

chocolate-wine
chocolate-wine cookies
cookies
1Vl cups
11zr ali-purpose flour
cups alhpurpose flour
I1teaspoon baking powder
teaspoon baking powder
/u
Vz ieaspoon
teaspooncinnamon
c1nnamon
I1egg,
eMg. beaten
beaten
I1cup
cupground
groundpscans
pecans
Vz cnpbutter,
Vl cap butter,softened
softened
/rVz cup sugar
cupsugar
IItablespoon
tablespoonsherry
sberry
1(6ounce)
1 (6-ounce)prckage
packagechocolate
chocolatechips,
chips,melted
melted
Almond
Almoridslivers
slivers
Sift
Sift flour,
flour, baking
baking powder,
powder, and and cinnamon
cinnamon
together onto
together onto c1ean working
clean working surface; shape into
surface; shape into
ring.
ring. Place egg,pecans,
Placeegg, pecans,butter,
butter,sugar,
sugar, sheriy,
sherry,andand
Vz cupmelted
Vl cup chocolateinin center.
meltedchocolate Blendmixture
center. Blend mixture
with
with pastry scrapers until
pastry scrapers until smooth
srnooth dough
dough isis
formed.
forrned. Roll
Rolldough
doughon onfloured surfacetotot/i
flouredsurface I/Sinch
inch
thick. Cutinto
thick .Cut circleswith
intocircles withI 1%-inch
VI -inchcookie
cookiecutter.
cutter.
?fi
146
 christmas crullers
to~ether flour,
. Sift together fIour, soda, and spices. Stir in can- cinnamon
cinnamon cookies
dled fruits
died frUits andand nuts. Add corn
nuts. Add corn syrup, sugar,
sYNP, sugar'
lemon
lemon juice, and rind to
and rind to egg; egg; mix weil.
well. Add flour-
fIour- 2/z cups
2Y2 flour
cups f10ur
and-fruit mixture;
and-fruit mixture; mix mix weil.
well. Y2 teaspoons baking powder
111zz Powder
Cut rounds of
Cut rounds of waxed
waxed paper,
paper' about 44 inch incheses in /z teaspoon
Y2 terspoon salt
diameter; put onto 1 teaspoon
tcospoon ground cinnamon clnnamon
diameter; grease grease them;them; put onto greased
greased baking
sheets
sheets aboutabout 2
2 inches
inches apart.
apart. Put
Put tablespoon
tablespoon of 1I cup sugar
dough
dough on on each
each round
round of paper; spread to within II.!
ofpaper; 7e % cup
3;4 cup 011oil
inch of outer edge of paper.
inch of outer edge of paper. Bake 12 to 14 Bake 12 to 14 minutes 2 eggs, beaten
or until lightly browned and firrn
firm to
to touch.
touch. When 1I teaspoon vanilla extrrct
vanilla extract
or until lightly browned and
Preheat oyen
oven to
to 375oF.
375°F.
cold, decorate as
cold, decorate as desired
desired with plain or
with plain or chocolate
chocolate
powder, salt,
salt, and cinnamon
and cinnamon
glaze,
glaze, cherries,
cherries, nuts,
nuts, etc. Yield about
etc. Yield about 24. 24. Sift
Si ft flour,
fIour, baking
baking powder,
together.
together.
Put
Put sugar
sugar and and oïloil in
in mixing mix weIl.
bowl; mix
mixing bowl; Add
well. Add
eggs gradually, then
eggs gradually, vanilla. Add
then vanilla. flour mixture
Add flour mixture aIl all
christnlas
christmas crullers
crullers at once; beat
al-onie; well. Shape
beat weIl. into Yz-inch
Shape into balls; roll
%-inch balls; in
roll in
3eggs sugar.
sugar. PlacePlace on lightly greased baking sheetl.
on lightly greased baking sheets. Flat- Flat-
3 eggs l0 to
to 12
Y3 cup sugar ten
ten with fork;
wittr fork; sprinkle with sugar.
sprinkle with Bake JO
sugar. Bake 12
/r cup sugar minutes. Remove
Remove to
to cooling
cooling trays.
trays. Yield
Yield about
about 50.
50.
cup butter or margarine,
z/t curp butter or margarine, melted
2/3 melted minutes.
/l teaspoon
ly4 teaspoon ground
ground cardamom
cardamom
coconut cookies
coconut pecan cookies pecan
Grated
Grated rind of llemon
rind of l lemon
33 tablespoons
tablespoons creamcream l/a cups
lly4 flour
cups flour
44 cups
cups f10ur
flour Vr
l/ S teaspoon
teaspoon salt salt
Shortening for deep
Shortening for deep frying frying lly4
f Z cuis
cups firmly
firmly packed brown sugar
packed brown sugar
Powdered
Powdered sugar sugar for
for topping
toPPing /r
YJ cup
cup melted
melted butter
buUer
Beat eggsand
Beat eggs and sugarsugar together
together untiluntil very
verylight.
light. 2eggs
2 eggs
Stir
Stir inin butter,
butter, cardamom,
cardamom, and and lemlemonon rind.
rind. AddAdd Yz/z teaspoon
teaspoon bakingbaking powder
Powder
cream and fIour.
cream and flour. Dough Dough will
will be
be quite
quite buttery
buttery and
and Y2/z teaspoon
teaspoon almondextract
almond extract
easy
easy toto handle.
handle. Roll
Roll dough
dough about
abottt ly4
Vr inch
inch thick.
thick. 1/r
lly4 cups
cups flaked
flaked oror shredded
shredded coconut
coconut
Cut
Cut withwith pastry
pastry cutter
cutter or or knife
knife intointo oblongs
oblongs44 11cupcupchopped
chopped pecanspecans .
inches
incheslong,long,1Iinch
inchwide.
wide.Cut Cut slit
slitininmiddle
middle of ofeach
each Preheat
Preheat oyen ovento to350°F.
350oF.
oblong; pull
pull one
one corner
corner through
through to
to make
make knot.
knot. Or
Or Lightly
Lightly grease
grease 8-inch-square
8-inch-square pan.
pan.
oblong;
just
just twist
twist oblong
oblongtotomake makeribbon
ribboneffect.
effect. Sift1I cup
Sift cupfIour salt. Add
flourwith salt. Add Ij.jVtcup
with cupsugar.
sugar.
Heat fat to 360°F in skillet. Fry
Heat fat to 360oF in skillet. Fry crullers until crullers until Add
Add butter;
butter; mix
mix until
until smooth.
smooth. Pr~ss
Prpss into
into bottom
bottom
lightly
lightly browned;
browned;drain drainon onpaper.
paper.StoreStoreinintightly
tightly ofofpan.
pan.Bake minutes.
Bake1515minutes.
covered
coveredcontainer.
container.Will Willkeep
keepaalonglongtime.
time. Whilepastry
While pastryisisbaking,
baking, prepare topping:Beat
preparetopping: Beat
When ready to serve, sprinkle with powdered eggs well.
weIl. Gradually
Gradually beat
beat inin remaining
remaining sugar;
sugar; beat
beat
When ready to serve, sprinkle with powdered eggs
sugar. Yield about 36
sugar. Yield about 36 crullers.crullers. together
together until
until fluffY.
fIuffy.
u7
247
COOKIES
COOKIES

Sift remaining flour with

with baking powder. Add
baking powder. Add cream-cheese
to
Sift remaining flour
to creamed mixture; beat
creamed mixture; well. Add
beat weil. Add almond
almond ex-ex-
cream{heese refrigerator
refrigerator
tract, coconut,
tract coconut, and nuts. Spread
and nuts. quickly over
Spread quickly over cookies
cooki€s
pastry; return
past;y; to oven.
return to oven. Bake 20 minutes
Bake 20 or until
minutes or until 1I cup
cup cake flour
crke flour
browned.
browned. Mark into squares
Mark into or triangles
squares or triangles white still
while still
warm; leaveinpantocool.
warm; leave Yield 16.
in pan to cool. Yield 16.
~ tarpoonnlt
lzr teaspoon salt
Yl wp butter
Yz cup but&r oror margarine
nergrrlne
1lcupcrcmchcccc
cup cream cbeese
cornflake
cornflalre cookies ~7r cupsupr
cupsugrr
1I tablespoon
~ ctp
Vt cup buttrr or
butter mrrgrlnc
or margarine
crnwry seeds
trblccpoon caraway sccdc
Preheat
Prehcat oven
oven toto 4OO°F.
4(X)oF.
YI cupgnlnhtcdrngrr
lzr cupgranulated 8ugar Sift
Sift flour
flour and
and salt
salt together.
together.
YI cupprckcdbrown
1zr cup mgrr
packed brown sugar
Beat
Bcat butter
butte-r and
and cheese
cheese together
togAher until
until creamy.
creamy.
I cgg
legg
1l teaspoon vrnlllr
icrrpoon vaDlUa
Add sugar;
Add sugar; stir
stir in
in flour
flour gradually.
gradually. Shape
Shape into
into 2-
2-
1lcupcornflour
cap corn flour rolls; wrap
inch roils;
inch wrap eacheach in in waxed
waxed paper.
paper. ChilI
Ctritt
thoroughly
thorougNy in in refrigerator.
refrigerator.
1I teaspoon
tempoonbddngrodr
baldng soda
1,;4
7r teaspOOD powder
bddng powder
tcerpoon baldog
Ctrt into
Cut into thin
thin slices;
slices; putput onto
olito lightly
tightly greased
greased
baking
baking sheets.
sheee. Sprinkle
Sprinkle lightly
lightly with
with caraway
caraway seeds.
seeds.
1,;4 icupoonralt
Yr teaspoon salt
Bake
Bake about
about 66 minutes.
minut6. YieldYield about
about 40.
40.
1lcup coconutlhkcr
cup COCODut flakes
22cupccornlldlec
caps comflakes
Preheat 3$oF.
Prehcat oven to 3S0°F. crispy
crispy orange
orange cookies
cookies
Grease baking sheets. 11,;4
1/r caps floor
cupcflour
Beat buttcr, sugars,
B€at butter, egg, and
sugars, egg, vanilla together
and vanilla together ~
% cap flour rfce
cupllourrlce
until creamy.
untilcreamy. YI sp butter
Yz cap buttcr or
or margarine
mrrgrrlne
flour, soda,
Mix flour, soda, baking powder, and
baking powder, and salt.
salt. Stir
Stir JI,
3/r cop wblte 8ugar
cupwhltcruger
mixture; mix weil.
into sugar mixture; well. Stir
Stir in coconut andand Grated
Grrtcd riod of 1l large
rlnd of lergc oraoge
onnge
cornflakes. Drop
comflakes. Drop dougb ftom teaspoon
dough from teaspoon onto
onto 1l egg,
cgg, separated
ccpcrrtcd
baking
bakirU sheets;
shects; space
spacc about 22 inches apart. YI
lzz cap browo sugar
cupbrowlruger
Bake to 10
Bake 88 to l0 minutes, until lightly
minutes, until lightly browned. Preheat
Preheat oven to 3S0°F.
oven to 350"F.
Cool slightly;
Cool slightly; remove
removc from pan onto
from pan onto racks
racks toto Sift
Sift flour
flour and
and flour
flour rice
rice into
into bowl.
bowl. Rub
Rub in
in butter
butter
finish cooling. Yield
Yicld 4 dozen. until
until mixture
mixture resembles
resembles fine
fine bread
bread crumbs.
ctumbs. Add
Add
coconul pecan cookies
coconut Wen cookis

{
}
 orange
crispy orunge
sugar, orange egg yolk; mix well.
orange rind, and egB weil. Knead Sqerforgrrnlrh
Sugu for garnlsb
until wrap in foil. Refrigerate
until smooth; wrap Y2 honr.
Refrigerate Vz hour. almonds for
Choppcd rlmondr
Cbopped for grrnlrh
garnlsb
Roll dough to
Roll dough about 12 inches
to about inches squaxe.
square. Brush Dissolve yeast and 1I tablespoon sugar in
Dissolve yeast in 22 table
tabl~
with lightly
liebtly beaten egg white; sprinkle
sprinkle with brown spoons warm milk; let this sit 10
spoons warm l0 minutes.
sugar. Fold
sugar. corners to
Fold corners Form into
center. Form
to center. ioto bdl;
bail; Sift flour. Mix yeast
yeast with flour, .remainder of
flour,'remaindcr
knead lightly. Cut in half; shape
shape each into roll
half into
each half sugar and milk, 2 egg yolks, and salt. trrork
sug;ar Work mix-
long. Cut rolls into sUces
about 9 inches Jong. slices about %Y2 ture with
ture bands or
with hands or dough hook until
dough hook until douglt
dough is
inch thick; place on greased baking sheets. Bake
sheets. Bake Covcr well-worked
smooth and elastic. Cover well-worked dough; sct set
about 20 minutes; rem ove to cooling trays.
rernove trays. Store l5 minutes.
rise at least IS
aside to risc
when quite cold. Yield
Yield about 36. On floured board roll dough to to %Y2 inch thick.
buttcr; fold douglt
Dot with 4 teaspoons butter; dough together.
Roll dough
dough again; procgs until all
rcpcat process
again; re~at ail butt€r
butter
danish dollars
dollarc has been used. Let dough rest about 10 l0 minutes.
12 tablespoons
fabhcpoons butter
buttcr dough to
Roll dough
RoU % inch
to Y2 Cut into 4-inch
thick. Cut
inch thick.
11 cup confectioners'
confecdoncrr' sugar
suglr Place marmalade
squares. Place
squares. marmdade io in center
ccntcr of of each
2cupsflour
2cupsflour
111 tcmpoonralt
Vr teaspoon salt
1I cup cbopped
choppcd nuts (hrzclnutr prtferrcd)
nutr (bazelnuts preferred)
Creambutteruntil
Cream butter until foamy. Add sugar; mix mixwell.
weil.
Sift together flour and salt; add to bowl.
and salt; bowl. Add
nuts.
nuts. Dough will be,
Dough will stiff. In
be. stiff. In waxed paper form
waxcd paper
dough into long roUs rolls about 2 inches Chill
inchcs round. Chili
in refrigerator
refrigerator at least 30 minutes.
roll into
Slice roll
Slice thin rounds;
into thin place them
rounds; place them on
greased
sreasd cookie sheet.
sheet. (The
(The thinner the sUce
slice is,
is, the
thinner the finished cookie
cookic will he.)
be.) Bake at 32S
325oFOF
l0 to IS
10 15 minutes. Yield 40 or more cookies.

danish pastries
peckrgcsdrl
22 packages ycrst
dry yeut
~ cup rugrr
lzr cupsugar
1l cupmilk
cup mllk
4cuprflour
4cupsflour
2eggyolks
2eggyolks
111
lzr teaspoon
tercpoon salt
calt
44 tablespooDs buticr
teblcrpoons butter
Fruit mrrmrlrde or
Frult mannalade or preserves forfll[ng
prcscrver for mUng
22 egg yollc for
egg yolks grrnlch, beaten
for garnisb, beetcn
danishdoUsrs
danish dollars
 v../l teaspoon
teaspoonsaltsalt
113lzrcup
cupbutter
butter or
ormargarine
margarine
22squares
squares baldng
bakingcbocolate
chocolate
1Icupcupsogar
sugar
22eggs,
eggs,beaten
beaten
Yzcup
III cupcbopped
chopped almonds
almonds
IIzYzcup
cupcbopped
chopped dates
dates
1I teaspoon vanilla edract
teaspoon vanilla extract
Preheat
Preheat oven
oven to to 350°F.
350"F.
Grease
Grease 8-inch-square
8-inch-square pan. pan.
Sift
Sift flour,
flour, baking
baking powder,
powder, andand salt
salt together:
together.
Melt butter
Melt butter andand chocolate
chocolate in in top
top of of double
double
boiler.
boiler.
Add
Add sugar
sugar toto eggs;
eggs; beat
beat weil.
well. Add
Add butter
butter and
and
chocolate.
chocolate. Stir Stir inin flouf.
flour. Add
Add almonds,
almonds, dates,
dates, and
and
vanilla. Turn
vanilla. Turn into
into pan.
pan. Dake
Bake 2525 minutes.
minutes. Cool
Cool inin
pan; eut
pan; cut into squares or
into squares or bars.
bars. Decorate
Decorate withwith dates
dates
or
or alrnonds
almonds if if desired.
desired. Yield
Yield 16
16 to
to 20.
20.

date-pumpkin cookies
cookies
11/z III cops
cups wbole-wbeat
whole-wheat pastry nour
flour
22 teaspoons
teaspoons baklng
baking powder
lzz teaspoon baking soda
III soda
/r teaspoon salt
III salt
1I teaspoon cinnamon
cinnamon
donlsh pastries
danish pas tries lzz teaspoon nutmeg
III
Vr teaspoon
1/8 terspoon ground cloves
cloves
square; form into horn- or pocket-shaped
square; Conn pocket-shaped pieces. 2/t cup
lI3 cu'p butter or margarine, softened
softened
on greased
pieces on
Place pieces greased baking
baking sheet. Coat un-
sheet. Coat
lzr cupsugar
112 cup sugar
sprinkle with sugsr
baked pastries with egg yolks; sprinkle sugar
Yz cup
III cuip packed brown sugar
sugrr
and almonds.
and almonds. Bake at 400°F
Bake at 20 minutes.
400oF 20 minutes. Yield 22 eggs, beaten
about 10.
10.
111zrv.. cups
cups cooked
cooked or canned
canned pumpkin
1l teaspoon vanilla
vanills
date and almond brownies
date brownies 11 cup cbopped daCes
chopped datbs
2Z
lI3 cup flour
nour 11 cup rolled oats
III
lzz teaspoon baklng powder
teaspoon baking powder III cup
Vz cbopped nuts
cup chopped
date and almond brownies
 english-kitchen cookies
english-kitclren cookies
powder, soda,
flour, baking powder,
Stir together flour, soda, salt, Yl
/z teaspoon
terspoon ground clnnamon
clnnrmon
cinnamon, nutmeg, and cloves until weIlwell blended.
blended. 11teaspoon
teaspoon grated
$sted nutmeg
nutmcg
Cream butter and sugars. Add eggs; eggs; beat
beat weIl.
well. Preheat oven to to 450°F.
4500F.
Stir in pumpkin and vanilla.
Stir in vanilla. Blend in flour
Blend in flour mix- Divide pastry into 22 equal-size pieces; roll each
equal*ize pieces; each
ture;
ture; stir
stir thoroughly. Add
Add dates,
dates, oats,
oats, and
and nuts; into thin square.
mix weIl.
mix well. Drop
Drop byby teaspoonfuls onto greased
teaspoonfuls onto Melt butter.
butter. Add currants, peel, almonds,
currants, peel, almonds, and and
baking sheet.
baking sheet. Bake at 375
Bake at OF about
375oF about 1212 minutes. spices; well. Spread
mix well.
spices; mix Spread on I
on 1 pastry
pastry square
square toto
Remove to rack to cool. Yield 4 dozen. within Yl
within Vz inch
inch of edge;
edge; moisten edges with water.
edges with
with second
Cover with second pastry square;
square; press edges well
edges weIl
doughnuts together. With back of of knife mark
mark pastry top into
top into
4Yl
squares, without cutting
squares, without cutting through filling. Put
through filling. Put on
on
41uu teaspoons
terspoons baking
brklng powder
22 teaspooDS
baking
baking sheet.
sheet. Bake about 25
Bake about 25 minutes.
minutes. Sprinkle
Sprinkle
teaspoons salt
colt with
with sugar;
sugar; divide into squares
divide into squares white still warm.
while still wann.
11 tablespoon
tablccpoon granulated sugr
granulatcd sugar
Yield about 12.12.
44 cups
cups aJl-purpose
all-purpose wbite
whlte Oour
flour
lA cup sbortenlng
2y'tcuip shortenlng
11 cup Sourdougb
Sourdough Starter
Strrter (see
(scc Index) florentines
1lcup
cup mllk v..lt cup
cap sultana
sultrna raisins
rslslns
1I cup granulated sugar 22cupecups cruslied
crudhed comOakes
cornllakes
Combine first
first 44 ingredients. CutCut inin shortening
shortening v..t/t cup
up peanuts
pcrnutc
until mixture resembles
resembles dry cornmeal. Add
dry cornrnea1. Add Sour-
Sour- Yl
/z cup cup candled
candled or
or maraschlno
marrschlno cberries
cherrles
dough
dough Starter
Starter and
and enough
enough milkmilk toto form
form soft
soft
dough that that cleans
cleans sides
sides of bowl.
bowl. Knead
Knead lightly
lightly 66
y2 inch thick. doughnuts
doughnuts
times.
times. Pat or roll dough
dough to to Y2 thick. Cut
Cut into
into
biscuits,
biscuits, using
using 2Yl-inch
2%-inch biscuit cutter.
cutter. Fry
Fry dough-
dough-
nuts
nuts inin preheated
preheated 360°F grease 1l%
360oF grease \12 minutes
minutes oror
until
until golden brown.
brown. Drain;
Drain; sprinkle
sprinkle with
with granu-
granu-
tated
lated sugar.
iugar. Yield 2 dozen.
dozen.

english-kitchen cookies
co okies
1I pound BasleBgslc Pu ff Pastry (see
Puff (see Index)
Index)
v..Ye cup
utp butter
11 cup currants
curranls
Yl
lzr cup cbopped
chopped candied
candled peel
peel
Y3
Yt cupcurp ground
gtound almonds
almonds
 florentines
Yl cao
Yr crncondenscd mllk
coodensed mUk 1 cup coofeetlooHS' suglr
confcctloners' sugat
rqurrcs baldog
3 squares bdrlng cbocoate
chocorte l2 cups naked
fleked coconut
Preheat
Preheat oven to 375°F.
375oF. Yl
Vz cup
crp aU-purpose flour
dl-purpose nour
Grease baking sheets; with greased paper.
sheets; line with Beat
Beat egg
egg whites with electric
whites with electric mixer
mixer until
until stiff
Dust lightly with cornstarch. form. Add
peaks form.
peaks Add vanilla; mix well.
vanilla; mix Add sugar
well. Add
Mix raisins, comflakes, peanuts, and cherries in
cornflakes, peanuts, gradually; beat weil
gradually; well after each addition.
addition. Beat until
mixing bowl.
mixing Add milk;
bowl. Add milk; blend
blend weU. by 2
well. Place by stiff and
and glossy.
glossy. Fold in coconut
Fold in coconut and
and flour;
flour; mix
teaspoonfuls in smaU
tcaspoonfuls small heaps on sheets.
sheets. Bake 15
15 to well. Drop
weil. from teaspoon
Drop from onto buttered
teaspoon onto buttered and
20 minutes.
20 minutcs. LeaveLeave on sheets to
on sheets cool. Using
to cool. floured
floured cookie
cookie sheet.
sheet. Bake
Bake inin preheated
preheated 325
325'FoF
spatula, r€rnove
remove to cooling
cooling trays. oven 2525 minutes or until Iightly
lightly browned.
browned. Yield 2
Melt chocolate in double boiler.
boiter. Remove from dozen.
heat; stir until slightly thickened. Spread over flat
sides of
of cookies;
cookies; mark with fork. Let chocolate set
before 'sstoring.
before toring. Yield
Yield about 30 cookies. fruity squares
11(lO-ouncc) prclrge pastry
(lO-ouoce) package pestry mix
french coconut
coconut macaroons ~ cup butter
lzr butter or margarine
mrrgarlne
4cggwhltcs
4eggwhltes Yl currtnts
Vz cup cumnls
I1 tcrspoon vanUla cxtnct
teupoon venllh elltract Yl
Vz cup scedlcss raisins
cttp seedIess nlsins
Yz cup
Yz cup cbopped
choppcd candled
crndled peel
pccl (orange
(orenge or lemon)
french coconut
lrench coconut macaroons
mocsroons ~ cup
Vt cup cbopped
chopped blancbed
blrnchcd almonds
rlmonds
Yz teaspoon clnnamon
Yr tcrcpoon cltrnrmon
1I teaspoon
tcaspoon ground nutmegnutneg
Preheat oven to 450°F.
450"F.
Divide pastry in half; roll each half thinly into aa
square. Place 1I square onto baking sheet.
Melt butter in in pan.
pan. Add
Add ail
all other ingredients;
mix well.
weU. Spread evenly on pastry squaresquare to within
t/t inch of
~ of edge.
edge. Moisten edge; place second pastry
square
square on on top.
top. Press
Press edges
edges weil
well together.
together. Using
back of knife, mark
back mark pastry into
into squares without
without
cutting through. Brush Brush with water; sprinkle with
sugar. Bake 25
sugar. 25 to 3030 minutes.
minutes. Let cool;
cool; eut
cut into
squares
squares when ready to serve. Yield 12. 12.

gingerbread
3 cups rll purpose
cups aU flour
purpose nour
~ teaspoon
lzr terspoon salt
solt
152
292
 gingerbread
gingerbread
l2 tablespoons
tablespoons ground ginger Grease and
and line about 10
line baking pan about l0 xx 77 x
l2 teaspooDS
teaspoons mixed
mixed spice 2Y2-inehes.
2Vz-inches.
l2 teaspOODS cinnrmon
teaspoons ground cinnamon Sift flour, salt and spices together. Add sugar.
Yl curp brown
Yz cup brown sugar, tightly packed
sugrr, tigbtly Put 33 tablespoons milk
Put milk into
into small pan with
small pan
tablespoons milk
4 tablespoons molasses
molasses and butter or margarine, and melt over a
lz cup
Yl light molasses
cap ligbt molasses low heat.
low Add beaten
heat. Add beaten egg, stir all
and stir
egg, and into the
all into
l2 tablespoons
tablespoons dark molasses
mohsses flour mixture. Beat weil.
well.
Yl mrrgrrine
butter or margarine
cttp butter
Yz cup Dissolve
Dissolve soda
soda inin the remaining 1I tablespoon
the remaining
Jegs
3 eggs warm milk, and beat into mixture.
l2 teaspoons baking
baking soda Spread evenly in prepared pan, pan, and bake about
50 minutes. Cool in pan; eut cut into squares. Yield
Preheat oven to 375
Preheat oF.
375 oF. makes 16-20 squares.
jruity squares

iry
'",b

il#

W
6
 COOKIES
COOKIES

•
gngeFnaps
O
I1 tcaspoon
teaspoon vrnilla
vanilla
glngersnaps 1 all-purpose flour
1 cup rll-purpose f10ur
lt:v.. cup
cap butter or margarine
butter or margarine 3/e
314 wbole-wbeat pastry flour
cup whole-whert
cup brown
11 cup brown sugar
sugar cap nonfrt
112 cup
Yz non fat dry milk powder
dry mllk powder
314 cup
Ve molasses
cuip molasees 1 teespoon
1 teaspoon salt
Ilegg
egg 1 teaspoon
1 teaspoon baking powder
brklng powder
2lzr cups flour
214 cups f10ur 2112
21zz cups granola
cups granola
teaspoons baklng
22 teespoons baking soda
soda 112 cup
Yz cbopped detcs
cup chopped dates
lzt teaspoon sdt
112 tcaspoon salt Cream butter and sugaf,
sugar. Add honey, eggs, and
1 teaspoon ground ginger orange juice; beat weil. Stir in orange rind and
beat well.
I1 tcorpoon
teaspoon gw!md cinnamon vanilla.
- V2tW))ooiground cloves f1ours, dry milk, salt, and baking
Stir together flours,
. Preheat oyen to 375 OF. powder
powder in separate bowl. Add to butter mixture;
Put butter, sugar,
Put sugar, molasses, and egg into
and egg into mixing smooth. Stir in granola
beat until smooth.
beat granola and dates. Pour
bowl; beat
bowl; weil until
beat well until creamy.
creamy. into greased 9 9 xx l2-inch baking pan.
12-inch baking pan. Bake
Bake at
Sift flour,
Sift f1our, soda, salt, and spices together. Add
spices together. 350°F 40 to 50 minutes or until done.
350oF done. Cool; cut
to creamed mixture; blend
to creamed blend well. Form into
weil. Form into balls;
balls; into squares
into squares.. YYield 24.
ield ?t4.
roll
roll in granulated
granulated sugar. about 2 inches
Place about
sugar. Place inches
apart on greased
greased baking Bake about l0
sheets. Bake
baking sheets. 10
minut$.
minutes. Let cool a little
Let cool litt le before removing to
before removing to cool-
cool-
holiday triangles
holiday biangles
ing trays.
ing trays. Yield
Yield about
about 4848 cookies.
cookies. I1 cup cbopped pccrns
cup chopped pecans
III cup
lzr candied frult
cup candled fruit
granola
granola orange
orange date
date squares
squares 1 v.. cups
11zr cups all-purposc wbite flour
all-purpose whlte
112 cup
Vz wbole-wbeat flour
cup whole-whert f10ur
l1cup
cup butter
butter or
or margarlne,
margarine, softened
softened Ill. tcaspoonbaklngsoda
7z teaspoon baking soda
172 cups packed
llll cupc packed brown
bwwn sugar
sugar /z teaspoon solt
III teaspoon salt
v.. cup
Yt cup honey
boney III
lzu teaspoon ground
teaspoon ground cloves
c10ves
2 eggs, bcaten
2eggs, beaten teaspoon dlsplce
III teaspoon
lzz alJspice
v..
cup onngeJulce
Yt aup orange juice teaspoon nutmeg
III teaspoon
lzz
172 teaspoons grrted
llll tcrspoons orange rlnd
grated orange rind 11 teospoon
teaspoon clnnrmon
cinnamon
III cup
Vt, butter
cuip butter
v.. cu'p
Ye cup packed
packed brown
brown sugrr
sugar
11 egg,
egg, beatcn
beaten
IIJ cup
1zr cup honcy
boney
22 tablespoons
tablespoons buttcrmllk
buttermilk
11 rcclpe
recipe Bourbon
Bourbon Glaze
Glaze
Multicolored cendy
Multlcolored candy sprlnkles
sprinkles
Mix pecans
Mix and fruit.
pecans and fruit.
Combine flours,
Combine f1ours, soda,
soda, salt,
salt, and
and spices; sprinkle
sprinkle
over fruit-and-nut
over fruit-and-nut mixture.
mixture.
Cream butter
Cream butter and
and brown
brown sugar until fluffy.
sugar until f1uffy. Beat
Beat
in egg.
in egg. Add
Add honey
honey andand buttermilk
buttermilk alternately
alternately with
with
flour-and-nut mixture; mix
f1our-and-nut mixture; mix well.
weil. Spread
Spread on on
greased jelly-roll
greased jelly-roll pan. Bake in
pan. Bake in preheated
preheated 375oF
375 OF
oven
oyen 15 minutes or
15 minutes or until
until done.
done. Remove
Remove from from
oyen.
oven.
Frost cake with
Frost cake with Bourbon
Bourbon Glaze.
Glaze. Sprinkle
Sprinkle with
with
candy sprinkles.
candy Cut into
sprinkles. Cut into triangular
triangular bars;
bars; remove
remove
from pan
from pan while
while still
still warm.
warm. Yield
Yield 22 dozen.
bourbonglazc
bourbon glaz.e
holiday triongles
holiday triangles 22 tablecpoons
tablespoons bourbon
bourbon
22 tablcspoons
tablespoons water
water
I1teaspoon
teaspoon vrnllh
vanilla
l1 cup
cup powdercd
powdered sugrr,
sugar, slfted
sifted
Combine ail ingredients;
Combineall ingredients; mixwell.
mix weil. Yield
Yield I1cup.
cup.
 Iebkuclpn
lebkuchen
honey granola cookies Cream
Cream butter
butter and
and sugar
sug;ar until tlutty. Beat
until t1uUy. Beat in
efe. Add honey
egg. honcy and Sourdough Starter alternately
alternately
112 vegetrblc oU
cap vegetable
Vz cup oll with flour-and-nut mixture;
mixture; mix weIl.
well. Spread
Spread on
112 cup honey
Vzcuip greased pan. Bake
greased jelly-roll pan. in preheated
Bake in preheated 375 OF
375'F
2 eggs, beatcn
eggc, beaten oveir 15
oven 15 minutes
minutes oror until
until done.
done. Remove
Remove from
1l teaspoon vgnllla
terspoon vanilla oven. Frost with Rum Glaze. Cool; eut cut into bars.
bars.
11% v.. cups whole.wheot prstry
cups whole-wheat pastry flour
f10ur Yield 2 dozen cookies.
cookies.
lzr teaspoon salt
112 teaspoon calt
112 teaspoon
lzz bahlng codr
teaspoon baking soda
granola
11 cup granola
Combine oil and honey. Stir
Combine Stir in eggs and vanilla. Iittle
litfle diplomat cakes
flour, sal!
Combine flour,
Combine salt, and soda; stir into ivet
wet in- 1 rccipc
1 recipe Brslc
Basic Close-Tcxturcd
Close-Textured Sponge Crke
Sponge Cake
gredients.
gredients. Add Add granola;
granola; mix well.
weIl. Drop by tea- (scc
(see Ind€tr)
Index)
spoonfuls onto
spoonfuls onto greased
greased baking sheet. Bake
baking sheet. Bake at I1 rcdpc
reclpe Baclc Butter Crern
Basic Butter Cream (sec
(see Inder)
Index)
325"F l0 to
325 oF 10 to 12 minutes or until done. done. Yield 2 to teaspoon klrrch
11 tcerpoon kirsch
2Yz doz.en.
2112 dozen. I1 roclpc
recipe Crdme
Créme Jacquellne
Jacqueline
Prepare cake;
Prepare cake; bake in jelly-roll
bake in jelly-roll pan
pan according
according to
lebkuchen
lebkuchen instructions. Cut cake into rounds with lZz-inch 11I2-inch
l1 cup wet cutt€r.
wet cutter. Cover;
Cover; set
set aside.
chopped walnuts
cup chopped walnuts
Prepare butter cream;
Prepare cream; add kirsch.
kirsch. Frost
Frost rounds
rounds
Yz
112 cup glacé ftult
mixed ghcd
curp mlxed fruit
on tops
on tops and sides with
and sides butter cream. At
with butter At this
this stage
stage
v.. tarpoon
Y1 teaspoon grated orange peel
grated orange peel
cakes can he stored
can be stored in
in refrigerator
refrigerator inin airtight
airtight con-
con-
llt cup sll-purpocc
13;" cups white flour
all-purpose whlte f10ur
cakes
tainer several
tainer several {ays.
days.
lzz teaspoon brklng
112 teaspoon bakJng sodr
soda Prepare Creme
Créme Jacqueline,
Jacqueline, folding
folding in
in about
about % 213
Prepare
lzr teaspoon salt
112 teacpoon salt
112 tcaspoon
lzz teaspoon allsplce
allspice
of cherries and pineapple.
cherries and pineapple. Reserve
Reserve remaining
remaining
/z fruits for garnish.
fruits for garnish.
teaspoon nutmeg
112 teacpoon nutmeg
l1 teaspoon Mound
Mound srdmecréme on
on top
top of
of cakes;
cakes; garnish
garnish tops
tops with
with
teaspoon cinnamon
cinnamon reservd
reserved cherries pineapple. ptace
and pineapple.
cherries and Place in in paper
paper
I1 teespoon
teaspoon frceze-drled
freeze-dried coffee
coffee
cups. Yield about 50.
cups. Yieldabout 50.
Yz cup butter
112 curp or mrrgrrlnc
butter or margarine
Yav.. cup
cup packed
packed brown
brown sugar
sugar u&neJacqwtlne
créme jacqueüne
I1egg,
egg, beoten
beaten 1112 cupswhlpplngcrcrm
172 cups whlpping cream
Yt cup honey
113 cup honey 66 teblespoons
tablespOODS slfted confectioners' ruglr
sifted confecdoncn' sugar
Vz112 cap Sourdough Strrter
cup Sourdough (seeIndex)
Starter(see Index) 44 teaspoonsklrrch
teaspoons kirsch
Rum
Rum glazeg1aze(soe
(see Index)
Index) 2/3 cupchop@
7r cup chopped crndled
candied chertlcs
cherries
Mix walnuts, fruit,
Mix walnuts, fruit, and orangepeel.
and orange peel. cupsllvcrcd
2/3 cup
7s sllvered crndled
candled grcen
green plncapple
plneapple
Combine flour, soda,
Combine flour, soda, spices, spi ces , and
and coffee;
coffee; cream in
Place cream
Place in small
small mixing
mixing bowl;
bowl; beat at high
beat at high
sprinkle
sprinkleoverover fruit-and-nut
fruit-and-nut mixture.
mixture. speed with
speed with electric
electric mixer until fluffy.
mixer until fluffy. Add
Add sugar
sugar
255
255
 ttl' ,If *,*
i f{\
cn \li '$ .

,
_-j
i;:-&
ft a;E*i
'/ \ /\1
' r \..r,

J! fE *|{ p\ 1-- 'r l'-..

t\
t\
g$ ," 1-* ' 'f
tr''
,l/l
: i
I '.;
,td 11
JJ
'q

"il li
t,
,."r 't
'$
l/ 'r
\
' ..1 I 1 _.+r : ?. .$

t
t' rl'f t;!t

{,',.
.n
-'{:'h 1
t.
t
I

rdt'\

gradually,
gtradually, beating
beating constantly, until stiff.
constantly, until stiff. Add
Add
kirsch; beat until weil
kirsch; beat well combined.
combined. Fold in
in candied
fruits. Yield about 4 cups.

lunch-box specials
~
3/e cup
curp wbole-wbeat
whdle-wheat patry
pastry flour
l2 tabiespOODS
tablespoons aU-purpose flour
all-purpose flour
l2 tabiespOODS
tablespoons nonlat dry mllk
nonfst dry milk powder /itlle
little diplomol
diplomot cokes
cokes
~~onb~nl~
/z teaspoon baking soda legs
2 eggs
Vz
Yz tea8poon
teaspoon salt salt 2/t cup
~3 cu,p cake flour
cake flour
~3
2/t cup
ctp butter or margarine,
margarine' sUgbtly
slightly soltened
softened v.c
lzr teaspoon
teaspoon salt
salt
Vz
Yz cupctl'p packed brown sugarsugr Vz
Yz cup
cttp cbopped
chopped nuts
nuts
leu,
I egg, beaten
beaten Vz
lzz leaspoon
terspoon vaoilla extrsct
vanilla ex.tract
1I teaspoon
teospoon vanllla
vanilla 12 squares
squares b~ng
baking chocolate, melted, cooled
chocohte, melted, cooled
11 cup
cup grated cbeddar
chcddrr cbeese
cheese Preheat
Preheat oven
oven to
to 350 oF.
350"F.
~ cups
11/r roUed oats
cupsrolled osts Orease pan.
Grease 8-inch
8-inch baking
baking pan.
v.c
Vt cupcttp touted
tosstcd wbeat
wheat genu
germ Cream
Cream butter. Add sugar;
butter. Add sugar; beat until light
beat until light and
and
v.c
Vt cup sunflower seeds
cup sunflower seeds or
or finely
finely cbopped
chopped walnuts
walnuts fluffy. Add
fluffy. Add eggs;
eggs; beat
beat until mixture isis smooth.
until mixture smooth.
11 tablespoon
trblespoon flax flgx seeds (if not
s€€ds (il not avaUable,
rvrilable' omit,
omit' or
or Oradually
Gradually add flour and
add f10ur and salt
salt sifted
sifted together. Stir
together. Stir
subsdtute
substitute sesame
sesame seeds)
seeds) in
in nuts
nuts and
and vanilla.
vanilla. Pour half the
Pour half the balter into pan.
batter into pan.
66 sUces
slices bacon,
bacon, cooked
cooked crisp,
crisp' crumbled
crumbled Mix
Mix chocolate with other
chocolate with half of
other half of batter; pour
batter; pour
Combine
Combine f1ours,
flours, milk
milk powder,
powder, soda,
soda, and
and salt;
salt; over
over plain
plain batter.
batter. Swirl
Swirl through
through withwith spoon.
spoon. Bake
Bake
set
set aside.
aside. 30
30 minutes.
minutes. Cool;
Cool; mark into squares
mark into squares or or bars. Cut
bars. Cut
Cream
Cream together butter and
together butter and sugar
sugar until
until fluffy.
fluffy. when
when cold.
cold. Yield
Yield 16.
16.
Beat in egg and vanilla.
Beat in egg and vanilla. Add flour Add f10ur mixture;
mixture; stir
stir
weil.
well. Add Add remaining
remaining ingredients;
ingredients; stir stir until
until weil
well
distributed.
distributed. Drop Drop by by teaspoonfuls
teaspoonfuls onto onto greased
greased melting
melting moments
moments
cookie
cookie sheet.sheet. Bake
Bake inin 350°F
350'F ovenoven 12 to 14
12 to 14 min-
min- Vz
Yzcup
cap butter
butter or
or margarine
margarine
utes,
utes, untiluntil lightly
lightly browned
browned around
around edges.
edges. Cool
Cool Vl
/z cup
cup sugar
sugar
briefly
briefly on on cookie
cookie sheet;
sheet; remove
remove to to rack
rack to
to cool.
cool. legg
1 egg
Yield
Yield 33 dozen.
dozen. 111zz
Vl cups
cupsaU-purpose flour
all-purpose flour
Plncb
Pinch of
of salt
salt
marble
marble brownies
brownies RoUed
Rolled oats
oats
v.c
lzr cup
cup butter
butter or
or margarine
mrrgarine Candled
Csndied or or marasclUno
maraschino cberries
cherries
lnpsular
I cup sugar Preheat
Preheat oven
oven to
to 350°F.
350'F.

zffi
 marble brownies

Cream butter
Cream and sugar
butter and soft and
sugar until soft and white. cho c o lat e me/ting
chocolate mcltlng moments
in egg.
Beat in
Beat Add flour
eeg. Add flour and sifted together;
and salt sifted Replace I flour with
Replace 1 tablespoon flour I
with 1 tablespoon
mix to firm
mix to firm dough.
dough. Dampen
Dampen hands; roll dough
hands; roll cocoa.
into balls about size of walnut. Roll in rolled oats.
Put on
Put on greased baking pans;
greased baking pans; allow room to
allow room glngermelthgmoments
ginger me/tlng moments
little; place cherry in center of
spread. Flatten aa Httle;
spread. Add I
Add 1 teaspoon ground ginger;
teaspoon ground put piece
ginger; put piece of
each cookie. Bake 20 minutes. Yield 24 Z cookies.
cookies. ginger on top-.
crystallized ginger top.

257
COOKII.]S
COOKIES

mincenteat crumble squares

mincemeat nutmeg refrigerator
refrigerator cookies
cookies
t1 (9-ounce)
(9-ounce) package
package mincemeat Yz cup
Yz butter
/r cup water
Y2 cup %
Yz cup
cup sugar
Ynv.. cup
ctp chopped
chopped walnuts
walnuts tablespoons half-and-half
6 tablespoons half-and-half cream
Yt cap butter
Y2 cup butter or
or margarine,
margarine, softened 3 tablespoons orange luice
tablespoons orange juice
I1 cup
cup grated
grated cheddar
cheddar cheese
cheese Grated rind ofof I1 orange
orange
Yr teaspoon vanilla
Y2 terspoon 3 all-purpose flour
cups all-purpose
3 cups
1 v.. cups plus
l% whole-wheat pastry
tablespoons whole-wheat
plus 2 tablespoons pastry I1/z
Yz teaspoons
teaspoons nutmeg
flour /z
Yz teaspoon
teaspoon salt
wheat germ
tablespoons wheat
2 tablespoons butter with sugar
Cream butter
Cream sugar in bowl.
teaspoon salt
1/8 teaspoon
Vo Combine cream, orange juice,
Combine and rind;
juice, and rind; blend
2 tablespoons
tablespoons sugar
sugar weil.
well.
tablespoons sunflower
22 tablespoons sunflower seeds
seeds Sift flour with nutmeg
nutmeg andand salt; add to butter
Crumble mincemeat into small saucepan. Add mixture alternately with
mixture alternately with orange-juice
orange-juice mixture.
mixture.
water;
water; cook, stirring, until slightly
cook, stirring, thickened, 3 to
slightly thickened, Add more flour, if if needed, to form
form stiff dough.
dough.
Remove from
4 minutes. Remove From heat. Add walnuts;
walnuts; cool.
cool. Shape into roll; wrap in waxed waxed paper.
paper. Chill
Chili over-
butter. Add cheese
Cream butter. cheese and vanilla; cream cream night.
night.
together until
together until thoroughly blended. With
thoroughly blended. With pastry Slice dough t/a-inch
Ils-inch thick;
thick; cut small hole
hole with
blender cut in in Il lZ cups flour,
'4 cups wheat germ,
flour, wheat germ, and piping tube or thimble
thimble in one side of each
each cookie.
cookie.
Divide dough in half; press
salt. Divide press half bottom of
half ln bottom Place on greased baking 8ake in preheated
baking sheet. Bake preheated
8x
8 x 8-inch baking pan.
8-inch baking 8ake at
pan. Bake 400°F 6 to
at 400oF to 88 375'F oyen 8
375 OF oven to l0
8 to minutes or
10 minutes or until
until lightly
lightly
minutes. browned. Yield
Yield 4 to
to 55 dozen.
dozen.
tablespoons flour, sugar, and sunflower
Add 2 tablespoons sunflower
seeds to
seeds second half
to second half of
of dough;
dough; mixmix until
until crumbly.
crumbly. cinnamon
orange and cinnamon
Spread
Spread mincemeat evenly over
mincemeat evenly baked crust. Top
over baked Top
with remaining
remaining dough; press lightly with fingers.
press lightly fingers. s-luares
squares
8ake at
Bake 375 oF
at 375 oF to to 35 minutes or
35 minutes or until
until golden cups flour
22 cups
brown.
brown. Cool; cut into into squares. Yield 16. 16. I1 teaspoon
teaspoon ground
ground cinnamon
cinna mon
I1 leaspoon
teaspoon baklng
baking soda
Grated rind
rind and juice of
and Julce of 11 large
large orange
orange

nantes cookies
nantes
1/r all-purpose flour
cups all-purpose
1 Yz cups flour
I1 teaspoon baking powder
teaspoon baking powder
eggs, well
22 eggs, weil beaten
beaten
Yz cup butter,
Y2 cap butter, softened
softened
/z
Y2 cup
cup sugar
sugar
tablespoons Baslc
2 tablespoons Basic Sugar Syrup (see
Sugar Syrup (see Index)
Index)
v..
Yt cup
cup finely
flnely chopped slivered almonds
chopped sllvered almonds
11 (Gounce)
(6-ounce) package chocolate chips,
package chocolate chips, melted
melted
Sift
Sift flour
flour and baking powder
and baking powder togethbr
together into into
mound
mound on clean working
on clean surface; shape into
working surface; into ring.
ring.
Pour eggseggs into center. Add
into center. Add butter
butter and
and sugar.
sugar.
weil with
81end well
Blend with 2 pastry scrapers until smooth
pastry scrapers smooth
dough
dough is formed. (This
is formed. (This process
process can
can also
also be done in
be done in
strong electric mixer.)
strong electric mixer.) Roll dough tor/a
Roll dough inch thick
to Ils inch thick
on lightly
on lightly floured Cut with
surface. Cut
floured surface. with floured I1%- Vz-
inch-round cutter.
inch-round cutter. Brush cookies with
8rush cookies with sugarsugar
syrup. Sprinkle with
syrup. Sprinkle with almonds. Make firm
almonds. Make firm indenta-
indenta-
center of each
tion in center
tion cookie with
each cookie with finger. Place Place
cookies on
cookies buttered and
on buttered and floured
floured cookie
cookie sheet.
sheet.
8ake in
Bake in preheated 350°F oven
preheated 350oF oyen 1818 to minutes or
20 minutes
to 20 or
until lightly
untillightly browned.
browned. Cool
Cool cookies
cookies on on wire
wire rack.
rack.
Drop small
small amount chocolate onto center
amount chocolate center of
each cookie from
each cookie demitasse spoon. Chill
From demitasse Chili cookies
cookies
no
no longer
longer than minutes to
than 55 minutes to set chocolate. Yield
set chocolate. Yield
3Yz dozen.
3Vz
nu/meg
nu refrigera/or
I meg refr cookies
ige ra l or cook ies
258
258
 COOKIES
COOKIES

66 tablespoons granulated sugr

tablespoons granulated sugar
tablespoons packed
66 tablespoons packed brown
brown eugar
sugar
Vl
Vz leaspoon vanllla
teaspoon vanilla
/lv.s teaspoon
teaspoon water
wa ter
I] egg
egg
11 (6-ounce) package (1
(6-ounce) package (1 cup) semlsweet chocolste
cup) chocolate
morsels
morsels
V2 cup
Vt chopped nuts
coarsely chopped
cupcoarsely
Sift together flour, soda,
Sift together soda , and salt; set aside.
Combine butter,
Combine sugars, vanilla,
butter, sugars' van illa, and
and water;
creamy . Beat in egg. Add flour
beat until creamy. flour mixture;
mixture;
mix well.
weil. Stir nuts . Drop by well-
Stir in chocolate and nuts. well-
half-teaspoonfuls onto
rounded half-teaspoonfuls
rounded onto greased
greased cookie
Bake l0
sheets. Bake
sheets. to 12 minutes at 375oF.
lOto 375 OF. Yield
Yield 50
50
(2-inch)
(2-inch) cookies.
cookies.

peanut-butter nuggets
1I cup peanut
peanut butter
buller
I teaspoon lemonJulce
lleaspoon lemon juice
leaspoon sali
Vn teaspoonsalt
l;4
11/r
Vl cups (1 mllk
crn) condensed milk
(1 can)
1I cup chopped seedless rrlsins
seedless raisins
375"F.
Preheat oven to 375 oF .
Mix peanut
Mix peanut butter, juice, and
lemon JUlce,
butter, lemon and salt
Drop
Gradually stir in milk. Add raisins. Drop
together. Gradually
greased baking
from teaspoons onto greased
from baking sheets.
sheets. Bake
l0 minutes. Yield 36.
10

petits fours
1I recipe
reclpe Basic
Baelc Close-Texlured Sponge Cake
Closc-Tcxlured Sponge (see
Cake (see
Index)
peanu/-bl/ller
peanu l-butler nl/gge/s
22 recipes
reclpes Basic
Brslc Butter Cream (see Index)
(eee Index)
nugg,els
Vz
Vz cup
cup butter or margarine
margarlne
(l-pound) boxes confec'ioners'
44 (l-pound) luglr
confecdoners' sugar
V3 Kirsch, cointtetu, Grand
Kirsch, cointreau, Grand Marnier or
Marnler or
lzr cup corn
cup corn syrup
33 lablespoons
tablerpoons orange marmalade
marmrlade creme
crcme de ménthe
mdnthc
V3
Vt cup
cap lighl
llght brown sugar
sugar Food Colorlng
Food Colorlng
Vz Prepare cake;cake; bake in jelly-roll pan
in jelly-roll pan according
according to to
% cup
cup milk
mllk
]I egg, instructions.
instructions. Cut
Cut into
into rounds
rounds with
with wet
wet l-inch
l-inch cut-
cut-
egg, bealen
beaten
Preheat ter.
ter. Keep
Keep cakecike rounds
rounds covered
covered to to keep
keep from drying
from drying
Preheat oven
oven to to 350°F
350oF..
.' Grease
Grease shallow
shallow baking
baking pan about about JOl0 xx 77 inches;
inches; out.
out.
line with
line with greased
greased paper_
paper. Butter cream
Butter cream and icing can
and icing can bebe divided
divided and and
Sift
Sift flour,
flour, cinnamon,
cinnamon, and and soda
soda together
together twice.
twice. flavored with
flavored with various liqueurs and
various liqueurs tinted as
and tinted as
Add desired,
desired, or or one flavor can
one flavor can be used. king
be used. petits
Icing petits
Add orange
orange rind_
rind.
Put fours
fours isis time-consuming.
time-consuming.
Put butter,
butter, corn
corn syrup
syrup,, marmalade,
marmalade, sugar,
sugar, andand
milk into
milk into pan;
pan; stir
stir over
over low
low heat
heat until
until melted.
melted. Add
Add Make small
Make small amount
amount of of confectioner5'
confectioners' 5ugar sugar
orange juice. Stir until icing
icing at time, itit dries
at aa time, quickly. Combine
dries quickly. Combine 22 cups cups
orange juice. Stir into
into flour
flour.. Add
Add egg;
egg; beat
beat until
smooth. pan. to 45 sifted
sifted confectioners'
confectioners'sugar with 1I teaspoon
sugar with desired
teaspoon desired
smooth. Pour Pour intointo pan . Bake
Bake 40 40 to 45 minutes.
minutes.
little; liqueur,
liqueur, food coloring, and
food coloring, and enough water to
enough water to make
make
Leave
Leave in in pan
pan to cool aa litt
to cool turn onto
le; tum onto cooling
cooling
into icing,
tray.
tray. When
When cold,
cold, cutcut into
into squares. Yield 18
squares. Yield 18 large
large dipping
dipping consistency.
consistency. Dip Dip cake rounds into
cake rounds icing,
squares. place on
place wire racks
on wire racks over jelly-roll pans
over jelly-roll pans to to harden.
harden.
squares.
Make icing
Make icing andand dip dip cakes
cakes until all have
until ail have been
been
covered.
covered.
original
original tollhouse
tollhouse cookies
cookies Prepare 1I recipe
Prepare butter cream
recipe butter cream at at aa time; pipe
time; pipe
1I cup
cup plus
plus 22 tablespoons
tablespoonc sifled
slfled flour
flour large
large rosette
rosette on top of
on top ofeach
each iced cake.
iced cake.
Vzluzleaspoon
teaspoon baking
baklng soda
soda Prepare
Prepare more icing; spoon
more icing; carefully inin circular
spoon carefully circular
V2
/r leaspoon
teaspoon salt
salt motion
motion over
over rosette
rosette of
of each.
each. cake;
cake; let
let icing
icing llow
flow
Vz
Vz cup butter
cup butter or or margarine,
margarlne, softened
softened evenly
evenly to to coat
coat completely.
completely. If If heavier coating isis
heavier coating

259
259
 petltsfours
petits/ours
desired;
$esired; spoon qngther coat
lpoon another of icing over
coat of over cakescakes 22(12-ounce)cmspoppy-seedfllllng
(l2-ounce) cans poppy-seed filling
Let stand
Let until icing
stand until icing has
has hardened.
hardened. Store
store in air-
in air-
yield
1rcupwalnuls,choppedfine
cup walnuts, chopped fine
tight containers
contalners or freeze
freeze until ready
ready to use.
use. Yield 22 eggs, beaten
bcoten
100.
about 100. Scald mlh cool to lukewarm.
Scaia milk; lukewarm.
Dissolve yeast
yeast in warm
warm milk. Stir in Sourdough
Sourdough
pistachio cookies Starter. Mix in 22 cups f1our;
flour; let mixture stand
stand long
long
enough
enough toto develop
develop aa bubbly sponge.
sponge. Add
Add butter,
butter,
1l cup sweet unsalted butter
owcct unsdted
6 trblcrpoons confecdonetr' sugar
tablespoons confectioners'
1I egg yolk
eggyolk
2 teaspoons cognac
2v.. cuprcrke
27r cups cake flour,
f1our, rllted
sifted
Plstrchlo
Pistachio nutt
nuts
Preheat oven to 350'F.
Preheat oven 350°F.
Cream butter until very soft and fluffy.
f1uffy. Beat in
sugar, then egg yolk and cognac. Work Work in flour
graduallyto
gradually to form
form dough.
dough. Chill at least I1 hour.
ChilI at
Break off
Break pieces of dough;
off pieces dough; form
form into
into balls
about I1 inch
inch in diameter.
diameter. Place
Place on lightly
lightly greased
greased
baking
baking sheets. Press pistachio
sheets. Press pistachio nut
nut into
into each. Bake
Bake
about 15 minutes, until pale
15 minutes, pale golden
golden color. WhenWhen
cool, sprinkle with confectioners' sugar.
cool, sprinkle sugar. yield
Yield
about
about 36.36.

poppy
poppy treats
2cuprmllk
lcups milk
I1 packegeactlve
package active dry
dry yeast
yeast
cup Sourdough
Yl cup
7r Sourdough Strrter
Starter (ree
(see Index)
Index)
22cups
cups all.purpose white flour
all-purpose whlte flour
cup butter
Yl cup
Yz butter or
or mrrgarlne,
margarine, melted
melted
/z
Yl cupgnnulated
cup granulated sugar
sugar
eggyolkr,
33egg yolks, bcrten
beaten
l1tmrpoon
teaspoon rnll
salt
SYzto4cup
3Yl to 4 cupsrlhpurpore white flour
all-purposewhltc flour
poppy treats
poppy treats
?ffi
260
 5 IT
*k

'r/1"

r/,
pretzel
pretzel cookies
cookia
sugar,
sugar, egg
egg yolks,
yolks, andand salt;
salt; mix
mix weil.
well. Work
Work in in 22 22 tablespoons
tablespoons milk milk
cups flour. Pour 1 cup flour on
cups flour. Pour I cup flour on kneading kneading surface.
surface. 1I cup
cup flour
flour
Pour
Pour sponge
sponge mixture
mixture on on flour;
flour; cover with 1I cup
cover with cup ~/l teaspoon salt
teaspoon salt
flour.
flour. Knead
Knead until
until flour
flour isis worked
worked intointo dough.
dough. Yl cup brown
Yzcu,p brown sugar
sugar
Add flour until semi-stiff dough
Add flour until semi-stiff dough has formed. has formed. 22 tablespoons
tablespoons ground clnnlmon
ground cinnamon
Knead 10 minutes
Knead l0 minutes or untilor until folds
folds form.
form. Place
Place in
in Preheat
Preheat oven
oven to
to 3750F.
375°F.
greased
greased bowl;
bowl; grease
grease top. top. Cover;
Cover; let let rise
rise until
until butter with
Cream butter
Cream with I/.i% cup granulated sugar.
cup granulated sugar.
double in bulk. Punch down; knead 2 minutes. On Add
Add eggs
eggs and
and milk;
milk; beat
beat until
until smooth.
smooth. Add
Add flour·
flour
double in bulk. Punch down; knead 2 minutes. On
floured surface roll ta Y4 inch
floured surface roll to % inch thick. Cut thick. Cut into
into 36
36 and
and sali
salt sifted
sifted together;
together; mix
mix to
to smooth
smooth dough.
dough.
(3-inch)
(3-inch) squares.
squares. foil; chilI
Wrapinin foil;
Wrap chill22 toto33hours. Mix brown
hours. Mix brownsugar,
sugar,
Combine poppy-seed filling and nuts.
Combine poppy-seed filling and nuts. Place I to Place 1 to cinnamon,
cinnamon, and
and remaining
remaining granulated
granulated sugar;
sugar;
22teaspoons filling in middle of each
teaspoons filling in middle of each square. Foldsquare. Fold sprinkle
sprinkle onto
onto pastry
pastry board.
board. Put
Put dough
dough onon board;
board;
over
overcorners
corners totoform
formtriangles;
triangles; pinch
pinch edges.
edges. Place
Place roll totoabout
roll thick.Cut
inchthick.
abottI/.iVrinch intostrips
Cutinto about
stripsabout
on greased cookie sheet; cover. Let
Let rise
rise until
until Y2t/zinch
inchwide;
wide; form
form into
into pretzelor
pretzel or twists.
twists. Sprinkle
Sprinkle
on greased cookie sheet; cover.
double
double ininbulk.
bulk.Brush
Brush with witheggs; placeinincold
eggs; place cold wellwith
weIl withsugar mixture;arrange
sugarmixture; arrange on ongreased
greasedand and
oven. Set oven at 375°F. Bake
oven. Set oven at 375oF. Bake 15 to 20 15 to 20 minutes
minutes or
or floured
floured baking
baking sheets.
sheets. Bake
Bake 1212 minutes
minutes or
or until
until
until
untilgolden
goldenbrown.
brown.CoolCoolon onrack.
rack.Yield
Yield33dozen.
dozen. justdelicately
just browned.Yield
delicately browned. about36
Yieldabout cookies.
36cookies.

pretzel
pretzel cookies
cookies sesame-seed
sesame-seed cookies
cookies
YzVzcup
eupbutter
butteror
ormargarine
margarine 1lcup
cupsweet butter
sweetbutter
:v..3/ecup
capgranulated
granulatedsugar
sugar Yz cupssugar
1lVz cups sugar
22eggs,
eggs,beaten
beaten 1 Ileaspoon extrtct
vanillaextract
teaspoonvanilla
26r
261
 jo-i"

sesame-seed cookies
sesame-seed
3 eggs
3eggs /z teaspoon baking powder
V2
5 self-rising flour
cups self-rising
5 cups flour Yz cup walnuts,
V2 chopped fine
walnuls, chopped fine (almonds cancan be
be
/z teaspoon ground
V2 teaspoon ground cinnamon
cinnllmon substituted)
Yz cup sesame
V2 cup sesame seeds
seeds 48 cloves
4E
l1 egg beaten wlth
egg beaten tablespoons milk
with 22 tablespoons milk Additional confectioners'
Additional confectioners' sugar
sugar
Cream
Cream butter
butter until light. Add
untillight. Add sugar and vaniila;
sugar and vanilla; electric mixer
Beat butter with electric mixer until
until very
very light
Iight
beat well.
beat weil. Add
Add eggs at a time; beat
one at
eggs one weil aftei
beat well after Sift sugar
and fluffy. Sift sugar into
into butter;
butter; cream.
cream. Add
Add eeg
egg
each addition.
each addition. yolk, vanilla,
vanilla, and
and brandy.
brandy.
Sift
Sift flour and cinnamon;
flour and cinnamon; add add to creamed mix-
to creamed mix- Sift
Sift flour and
and baking
baking powder
powder together.
together. Add
Add
ture to
ture to form
form soft dough. Chill
soft dough. Chili several
several hours
hours or
or nuts, then
nuts, then flour
flour mixture
mixture to to creamed
creamed mixture;
mixture; stir
stir
overnight.
overnight. to
to form
form soft
soft dough. Knead
Knead lightly;
light!y; chill
chilJ several
severa!
To fg1m
fo form cookies,
cookies, taketake scant
seant tablespoon
tablespoon dough
dough hours.
hours.
and roll
and roll into 3V2-inch-long rope.
into 3Z2-inch-long rope. pinch
Pinch ends
ends dough into
Form dough
Form into balls;
balls; use
use rounded
rounded teaspoon
teaspoon
tdgether to
tdgether to form
form doughnut
doughnut shape. Dip in
shape. Dip in sesame
sesame of
of dough
dough forfor each cookie. place
each cookie. Place onon ungreased
ungreased
seeds; place
seeds; several inches
place several inches apart ongrelsed
apart on greased baking
baking
sheet. Brush with
sheet. Brush beaten with
egg beaten
with egg with milk.
milk. Bake
Bake at
at
375'F
375°F 15 minutes or
15 minutes or until
until lightly
Iightly browned.
browned. Cool
Cool
onrack;
on storeininairtight
rack;store container. yield
airtightcontainer. Yield66dozen.
dozen.

shortbread
shortbread cookies
cookies
V2 pound
Vz sweetbutter,
poundsweet butter,room
roomlemperature
temperature
V2 cupsifted
Vz cup slftedconfectioners'
confectioners'sugar
sugar
eggyolk
I1egg yolk
7zV2teaspoon
teaspoonvanilla
vanillaextract
extract
I 1tablespoon
tablespoonbrandy
brandy
2Vz cupsflour,
2V2clps flour,sifted,
sifted,then
thenmeasured
measured shortbreadcookies
shortbread cookies

262
262
 COOKIES
COOKIES

cookie sheet 2 inches apart; place whole clove in Add fruit

mixture. Add
mixture. and nuts;
fruit and stir to
nuts; stir to blend'
blend. Re-
Re-
cookie sheet 2 inches apart; place whole clove in
each cookie.
cookie. Bake
Bakeatat350'F
350°F 15
15 to
to20 minutes oror
20minutes frigeratebatter
frieerate morehours.
batter33orormore hours.
each
until Jight brown. ivitf,
Withmoistened spread I1tablespoon
knife. spread
moistenedknife, tablespoonbat-
bat·
until light brown.
Roll cookiesinin powdered
powdered sugar whilestill
sugarwhile still hot'
hot. terinto
ter x (about t/ inch thick)
into l'li x 2Y2-Înch bar (about Y4 inch
lVz Z%'inch bar thick)
Rolicookies
Cool; store in airtight
store in airtight container.
container. BeBe careful ontifgt.ated
on sheet. Let
cookiesheet.
well-greasedcookie stand overnight
Let stand ove~night
Cool;
handling these rhey are .careful
deIicate. roomtemperature.
these cookies;
cookies; they are very
very delicate' atatroom temperature.
fanOiing
Yield 4 dozen. Bakeatat350oF
Bake 15minutes.
350 0 F 15 minutes.
Yield 4 dozen.
Cook ies are
Cookies are best served after
when served
best when after storing
storing
sour-cream cookies
cookies days in
severaI days
seviiat container. Yield
covered container.
in covered Yield 2Vz
2 V2
sour-cream dozen.
dozen.
1 Y2 cups flour
lYz cups flour
baking powder
1/2 teaspoon baklng
/z teaepoon
1/8 ieaspoon baking soda
Vr teaepoon baklng
Powdcr
soda spritz cookies
spritz cookies
1/2 teaspoon salt
/r1/2 teaspoon salt cup buttcr
1/2 cap
Yz or margarlne
butter or margarine
cup butter or margarine
Vz cnp butter or margarlne
Yt cup powdered
lI2 cap powdered sugar
sugar
V2 cup granulated sugar
Vz, cuip granulated sugrr
7zlI2 terspoon almond extract
teaspoon rlmond extraet
1/8 cup fl"mly packed brown
Vr cup flrmlY Packed
brown ougar
sugar egg yolk'
11 egg yolk, berten
beaten
1 egg, beaten
1 egg,
beaten 1/r
l'A cupscakeflour
cups cakt; nour
V2 teaspoon vanilla extract teaspoon salt
1;4 terspoon
Yr
% tcaspoon vrnllla exiract
~ cup gour
lzl cup
sourcream
cream I1 egg
egg whlte
white
Preheat oven
oven toto 400'F.
400°F. Colored coffsc
Conrce sugar crygtds
coarse sugff crystals
Preheat
Sift flout,
flour, baking
baking powder,
powder, soda,soda, andand salt Preheat oven to
Preheat to 4(X)oF.
400°F.
Sift
together. Cream butter. Add powdered sugar;
Add powdered sugar; beat well,
beat weIl,
together.
--Cte"t Add almond extract
almond extract and and
Cream butter.
butter. Add
Add sugars;
sugars; beat
beat until
until soft
soft and uniii toft and
until soft creamy. Add
and creamy.
creamy. Add Add egg and vanilla. Add flour
flour mixture egg
egg yolk. stir in sifted flour and
yolk. Gradually stir in sifted flour and salt. salt'
creamy. egg and vanilla. Add
with sour cream;
alternately wit[-sour set
set aside
aside to
ta chilI.
chill' f,it into
Put into cookie piess. U
cookie press. Using
sing various forms of
various forms of
aiie*itety cream; un'
Divide into rons about 2 inches in diameter; wrap nozzles, as
nozzIes, available' press
as available, out shapes
press out shapes onto un-
Divide inio rolls about 2 inches in diameter; with egg
-onto
white beaten
beaten
each in waxed paper. Put in refrigerator; leave un- greased baking sheet.
ereasedbaking Brush with
sheet. Brush egg white
each in waxed paper. Put in refrigerator; leave un- Sprinkle with
til thoroughly chilled.
til thoroughly chilled. iniii frothy
until few drops water.
rrotrw with few drops water. Sprinkle with
w=ith
Cut dough into slices about 1/8 inch thick; place crystals or with chopped nuts
nuts or decoret-
Cut doigliinto slices about r/s inch thick; place colored
colored crystals
-about or with chopped
or until
or decoret-
lightly
very light1y
until very
on ungreased baking
on ungreas=ed baking sheets. Bake
sheets. Bake about to 10
about 88 to l0 tes. Bake about 88 minutes
ies. Bake minutes or
minutes. Yield about 48. browned. about 30.
Yield about
browned. YieJd 30.
minutes. Yield about 48.
three-In-one cookies
three-in-one cookles
chocolate.· To one-third of cookie dough add struzel (horseshoe cookies)
struzel (horseshoe cookies)
chocolate: To one-third of cookie dough add I
square dark baking chocolate melted. 1I cup flour
square dark baking chocolate melted. cup flour
spice: To second
silce:To second third add
third t/2 teaspoon
add 1h teaspoon cinnamon;
cinnamon; ~% teaspoon
terspoon baklngbaklng powder
Powder
l7s teaspoon
1/8 each allspice,
teaspoon each allspice,
ground
ground cloves,
cloves, and
and nut-
nut' 1lVr
V2 tablespoons
tablecpoons sugar suglr
meg; Y4 teaspoon ginger; and lAVqcup finely chop-
i"el
ped
% teaspoon
raisins.
girUer; and cup finely chop- 11tablespoon
tablespoon bu butter
Uer
ped raisins. 1l egg, boten
egg, beaten
coconut: To
troiorutt To last last third add Y2Vzcup
third add cup shredded
shredded About V2lzrcup
About mllk
cupmilk
coconut. 1I tablespoon
tablespoon seedless ralslns
eeedlessraisins
coconut.
Frt
Fat 'or
or
- -3ift oll
oïl for
for deep
decP frYlng
frying
spice
spice bars
bars Sift flour, bakingbowder,
flout, baking
with
powder, and
blender
sugarinto
andsugar
or 2 knives'
bowl'
intobowl.
Add
4 eggs, slighUy bealen
Cuiin
Cut in butter
Uutter with iastry
pastry blender or 2 knives. Add
4 eggs, sllghtlY besten egg
egeandandenough
enoughmilk mitftotomake firmdough.
fairlyfirm
makefairly dough'
1 eup sugar
1 cup cugrr
V2 cup brown sugar
[id
Add raisins;
raisins; shape tablespoonsofofmixture
itrapetablespoons mixtur-einta
fat; fry
into
un-
Yz cap brown sugar horseshoe
horseshoe shapes.
shapes. Drop
Drop into
into hot
hot 360oF
360°F fat; fry un-
2 cups whole-wheat fiour rollininpowdered
powdered
2 cups whole'wheat flour tHliigolden
*oia.nbrown.brown.Drain well;roll
Drainwell;
1/1 teaspoon baking soda about20.
Yieldabout 20.
7r teaspoon baklng soda sugar.
sugir.Bat Eathot hotororcold.
cold.Yield
1 teaspoon dnnamon
1 teaspoon clnnlmon
lI2 leaspoon cloves
7z teaspoon clovee
114 teaspoon nutmeg sugar
sugarcookies
cookies
/l teaopoon nutmeg
lI4 teaspoon cardamom ' 2 2eups (opproxlmatclY)
flour(approxlmate'y)
cupsflour
% teacpooncrrdamom
1/3 cup candied fruit 1 Y2
1/zleaspoons
teaspoons baklngpowder
baking Powder
/r cup candled frult
V3 cup chopped almonds V2lzrteaspoon srlt
/rBeat
cup choPPed almonds tcaspoonsalt
geittogether
togiit ereggs and sugars in medium bowl.
eggs and sugars.in medium bowl'
YlYzcupcngbutter margarlne
butterorormargarine
Sift together flour,
flour,soda.
soda,and spices ininseparate
andspices separate 1 cup
I cupsugar
sugar
Sift together
bowl. Gradually beat fIour mixture into sugar legg
bowl. Giadually beat flour mixture into sugar 1 egg

263
263
 spice bars
spice bars
I1terspoon
teaspoon vrnilla
vanillaextract
extract flour. Add
flour. Add 22 squares
squares melted
melted baking
baking chocolate
chocolate to
to
I1tablespoon
tablespooncream
creamorormllk
mllk butter-sugar-egg mixture.
butter-sugar-egg mixture.
Preheat
Preheatovenoyentoto3Z5oF.
375 oF.
Sift glngeTsnaps
glngersnaps
Siftltlz cupsflour
1 Yz cups flourwith bakingpowder
withbaking and salt.
powderand salt. Reduce baking powder
powder to Y2 teaspoon.
to V2 Add %~
teaspoon. Add
Cream
Cream butter
butter until
until soft. Beat in
soft. Beat in sugar,
sugar, egg,
egg, Reduce laking
vanilla,
vanilla, and
and cream. Stir in
cream. Stir in flour
flour mixture.
mixture. aaaAdd
teaspoon baking
teaspoon
ginger;
ginger; sift
baking soda
sift with
soda and
with flour.
I
and 1 teaspoon
f1our. Reduce
teaspoon ground
Reduce sugir
sugar to
to Z
ground
V2 .up.
cup.
enough remaining flour
enough remaining flour toto make
make dough
dough stiff
stiff
Beat Y2 cup
Beat Vz cup molasses
molasses into
into butter-iugar
butter-sugar mixture.
mixture.
enough totoroll
enough roll out.
out. Refrigerate until we[lhiled.
Refrigerateuntil weil chilled.
Omit vanilla.
Omit vanilla. Substitute
Substitute 22 tablespoois
tablespoons water
water for
for
Place
Placeon onlightly
Iightlyfloured board;roll
flouredboard; aboutr/a
rollabout I/Sinch
inch
thick. cream.
cream.
Cutinto
thick.Cut intodesired shapeswith
desiredshapes withfloured
flouredcutter,
cutter,
oror use cookie press.
use cookie Place on
press. Place on ungreased
ungreased baking
baking sour-creamcoohles
sow-cream cookles
sheets; sprinklewith
sheets; sprinkle withsugar. Bake88totol010minutes.
sugar.Bake minutes. Reducebaking
Reduce bakingpowder
powderto to ZzV2 teaspoon. Add %~
teaspoon.Add
Removetotocooling
Remove coolingtrays.
trays.Can
Canbe servedplain
beserved plainoror teaspoonbaking
bakingsoda and ~teaspoon
sodaandlr teaspoonground
groundcin-
cin-
teaspoon
decorated
decoratedinina avariety ways.yield
varietyofofways. Yield5050toto&0.
60. namon ornutmeg
namon-or nulmegtotoflour.
flour. Substitute
Substitutesqueeze
squeeze of
of
lemonjuice
juicefor
forvanilla and %YJcup
vanillaand cupsour
sourcream
creamfor
for
butterscotch
buttsrscotchcookles
cookies !em9n
freshcream.
fresh cream.
SubstituteI 1cup
Substitute cupbrown sugarfor
brownsugar forwhite
whitesugar.
sugar.
splcesugar
splce sugarcookles
cookles
chocolate
chocolatecrlsps
crlsps Mixand
Mix sift/r~teaspoon
andsift teaspooneach
eachground
groundcinnamon
cinnamon
Mix andsift
Mixand sift%Yzteaspoon
teaspoonground cinnamonwith
groundcinnamon wilh andpowdered
and powderedcloves
cloyeswith
withflour.
flour.Omit
Omitvanilla.
vanilla.
264
264
 COOKIES
COOKIES

sweet-potato cookies
sweet-potato cookies vanillekipferl
cup butter
V3 cup
7r butter or
or mrrgarine
margarine l1cup
cup flour
flour
cup brown
V3 cu,p
Ys brown sugat
sugar Pinch of
Pinch of salt
salt
V3
Ys cup
cng honey
honey cup butter
1;4 cnp
Ye margarine, cut
or matgarine,
butter or cu t lnto small pieees
into small pieces
I1egg,
egg, beaten
beaten cup ground
1;4 cup
Vn ground almonds
almonds
l1cup
cup whole-wheat
whole-wheat pastry
pastry flour
flour I1 cup
cup vanllla flavored sugar
vanilla flavored (or I1 cup
sugar (or cup white
white sugar
sugar
cup rronfat
V3 cup
7r nonfat dry
dry mllk
milk powder
powder cnilVn vanilla extract)
teaspoon vanllla
and 1;4 te$poon extract)
I1 teaspoon
teaspoon baklng
baking powder
powder oven to
Preheat oven
Preheat to 3500F.
350°F.
1;4 terspoon
/r teaspoon baking
baking soda
soda Sift flour
Sift flour and salt onto
and salt board. Add
onto board. Add butter,
butter,
r/ teaspoon salt
31.1 teaspoon salt tablespoons flavored sugar. Using
almonds, and 3 tablespoons
%1;4 teaspooncinnlmon
teaspoon cinnamon hands, work together to
hands, smooth paste.
to smooth paste. Cover;
Cover;
/l1;4 teaspoon
teaspoon nutmeg
nutmeg leave in
leave place at least r/zhout.
cool place
in cool V2 hour. Put onto board
Put onto
33 tablespoons
tablespoons whert
wheat germ
germ (do not add flour); roll with palm
add flour); palm ofof hand into
into
1 cup shredded,
I cup shredded, peeled,
peeled, sweet Pottto
sweet potato long sausage shape. Cut into 24 equal pieces.
lbng pieces. Roll
l1 teaspoon
teaspoon grated
grated lemon rlnd
rind each piece
each into aa sausage;
piece into middle a
keep middle
$ausage; keep little
a !ittle
1;4 cup
Va grated coconut
cup grated coconut thicker thanth an ends.
ends. Twist into crescent shape. Put
11;4 cups rolled
1/r cupe rolled osts oats onto baking greased or floured). Bake
baking sheets (not greased
V3 cup chopped
Ys capchopped nuts until pale golden
until golden color, about 10 l0 minutes.
Cream together
Cream together butter,
butter, sugar'
sugar, and honey. Beat Put remaining
Put remaining sugar onto large
sugar onto dish. When
large dish.
in egg.
in egg. cookies are are done,
done, put
put one
one at
at a
a time
time into sugar;
into
Stir together flour,
Stir together dry milk,
flour, dry milk, baking
baking powder, coat thoroughly. At this stage they are very fragile
soda,
soda, salt, salt, cinnamon,
cinnamon, nutmeg,
nutmeg, and
and wheat germ.
wheat and must be handled carefully. When quite quite cold,
Add to
Add to egg mixture; beat
egg mixture; beat well.
weil. Stir in sweet
Stir in jar.
store in airtight jar. Yield about 24 cookies.
potato, lemon lemon rind,
rind, coconut,
coconut, oats, and nuts;
nuts; mix
weil.
well. DropDrop by by teaspoonfuls
teaspoonfuls onto
onto greased
greased baking
sheet.
sheet. BakeBake at at 375°P
375'F 10 l0 to
to 12
12 minutes.
minutes. Cool
Cool on
rack.
rack. Yield
Yield 33 dozen.
dozen.

cookies
sugar cookies
sugar
 CREPES
or food-processor
basic crepe batter
erepe batter Blender
Blender or
ingredients
ingredlents in
food-processor method:
in container;
container; blend
method: Combine
blend about
Combine
about 1I minute.
minute.
11/r
Vl cups flour
cups flour Scrape
Scrape down
down sides with rubber
sides with rubber spatula; blend 15
spatula; blend 15
Vr
I/ lcrspoon
S teaspoon salt
salt seconds
seconds oror until
until smooth.
smooth. Yield
Yield 24 to 26
24 to 26 (6-inch)
(6-inch)
3 eggr
Jeggs crepes or
crepes or 40
40 smaller
smaller crepes.
crepes.
11/z mllk
cups milk
Vl cups
trblcrpoons butter
22 tablespoons bulter or oll, melted,
or 011, mclted, cooled
cooled
Sift flour
Sift flour andand salt into bowl.
salt into bowl. basic
basic crepes
crepes
Break eggs
Break eggs intointo another
another bowl;bowl; mixmix until yolks
until yolks Heat 1I tables
Heat po on oil
tablespoon oil in
in crepe
crepe oror omelet
omelet panpan oror
and whites
and whites are are blended.
blended. Pour Pour intointo reservoir
reservoir in in in heavy 5-
in heavy 5- to
to 6-inch
6inch skillet; pour out
skillet; pour out oil.
oil. (Or
(Or place
place
middle of
middle of the dry Ingredients.
the dry (Mixing isis more
ingredients. (Mixing dif-
more dif- pan over
pan over medium
medium heat; heaq brush
brush with Lift pan
oil,) Lift
with oil.) pan
ficult if
ficult if you
you break
break eggs right into dry
eggs right ingredients.)
dry ingredients.) from
from heat; pour in
heat; pour injust
just enough
enough batter
batter to
to coyer
cover bot-
bot-
flour mixture
Stir flour
Stir mixture intointo eggs little by
eggs )jule little. Itlt may
by )jttle. may tom. Swirl pan
tom. Swirl pan so so batter
batter completely
completely covers
covers bottom
bottom
be necessary
be necessary to to add little milk
add aa tiule (or whatever
milk (or whatever in very
in very thin
thin layer.
layer. Return
Return to to medium
medium heat;heau cook
cook
liquid isis used
Iiquid used in in recipe)
recipe) to to incorporate
incorporate ail all flour;
flour; until
until crepe
crepe isis set
set and
and edges
edges dry.
dry. Slide
Slide spatula
spatula under
under
liquid in
mix Iiquid in thoroughly
thoroughly spoonful at aa time before edge of
edge crepe to
ofcrepe to loosen. Lift carefully;
loosen. Lift carefully; turn
turn gently.
gently.
adding more.more. When mixture becomes easy
When mixture easy to workwork Brown
Brown other just aa few
side just
other side few seconds;
seconds; remove
remove fromfrom
(when about
(when about half half of of liquid
liquid has has been used), re-
been used), re- heat. Shake pan
heat. Shake pan to to loosen;
loosen; slide
slide crepe
crepe from
from pan pan
mainder can can be added in
be added portions. Add
in 22 portions. Add melted
melted onto
onto oiled
oiled waxed
waxed paper.paper. Cook
Cook crepes
uepes until
until ail
all bat-
bat-
butter (and
butter (and flavorings
flavorings if if indicated);
indicated); mix. mix. Coyer;
Cover; ter isis used.
ter used. Separate
Separate with with waxed paper oiled
waxed paper oiled onon
set aside at least 1I hour but not more than 66 hours both
both sides.
sides. Seal
Seal crepes
crepes inin aluminum foil; foil; store
store inin
at room
at room temperature.
temperature. Crepe crepe batter
batter can
can be be he Id
held refrigerator or or freezer until ready
freezer until ready toto use.
use. Loosen
Loosen
overnight in
overnight in refrigerator. If necessary,
necessary, crepe bat- foil and
foil place on
and place on cookie
cookie sheet in 275°F
sheet in 275oF oyen
oven to to
immediately, but "resting" time
ter can be cooked immediately, reheat. '
allows flour to absorb more liquids, makes batter
easier to
easier to handle,
handle, and gives crepes
and gives more flavor.
crepes more
Since flours vary
Since flours vary in ability to
in ability liquid, if
absorb liquid,
to absorb if crepes with caviar
batter seems too thick when ready to cook it,
crepe batler 8E to 10 (J-inch diameter)
10(3.lnch wrm crepes
dlamctcr) warm crepeg
a small amount of extra liquid can be added then. Vz
Vz cup
cup red
rcd caviar
cavlnr
Consistency should
Consistency should he be atat least
least asas thin
th in asas heavy Vt cup
Vl cug black
blrck caviar
crvlar
cream. 8E to 10 lemon wedges
l0lemon
Mixer or whisk method: Combine eggs and salt Have
Have above
above foods
foods available; let each
available; let each person
in medium mixing bowl. bowl. Gradually add add flour al- make his own crepes. These are perfect for an in-
make
ternately with milk, beating until smooth. smooth. Beat in yet elegant
formal yet
formai elegant cocktail party. Yield
cocktail party. Yield 44 to
to 6
melted butter.
melted butter. servings.
crepes
crepes witlr
with caviar
caviar
 wlthlillings
crepes wilhfillings
crepes wilhfresh mushrooms
crepes w i t h lresh mus h rooms
crepes with fillings
I-pound
l-pound Pllckage cut in
strlpo, cul
package bacon strips, half
ln balf
pound fresh
11 pound fresh mushrooms
mushroome
1l small
small green pepper
green pepper
1l small
small red pepper
red pepper
12
12 warm
warm crepes
crepes
Fry
Fry bacon until crisp;
bacon until drain on
crisp; drain paper towels.
on paper towels.
Wash
Wash mushrooms;
mushrooms; fry until browned.
frY until browned.
Clean peppers; eut
Clean peppers; into strips.
cut into strips.
Serve with crepes;
Serve with crepes; letlet each
each person fill his
person fiU his own.
own.
Yield
Yield 66servings.
servings.

crepes
crepes with
with fresh mushrooms
fresh nlushrooms
1/2 pound fresh
lzr pound fresh mushrooms
mushrooms
22tablespoons butter
tablespoons butter
/r leaspoon
1/2 teaspoon salt
salt
11bouillon
boullloncube, crumbled
cube,crumbled
22tablespoons
trblecpoonssherry
sherry
v.aYncup
capdairy
dairf,sour cream
sourcream
1Itablespoon
tablespoon minced c[lvcs
mlncedchives
8tcrepes
crepes
11recipe TomrtoSauce
reclpeTomato forCrepes
Saucefor Crcpes(see Index)
(EecIndex)
Slice mushrooms;
Slice mushrooms; sautd
sauté in
in hot
hot butter
butter several
several
minutes.
minutes. Add Addsalt, bouilloncube,
salt,bouillori cube,andandsherry;
sherry;
cookuntil
cook untilsimmering.
simmering.Stir Stirininsour
sourcream
creamandand
chives;
chives;heat untilwarm
heatuntil through.Spoon
warmthrough. mixture
Spoonmixture
onto centersofofcrepes;
ontocenters fold.Serve
crepes;fold. withtomalo
Servewith tomato
sauce
saucespooned
spoonedoverovertops. Yield44servings.
tops.Yield servings.

?rt1
267
 green crepes
crepst
green crepes
crcpes
MAIN DISH CREPES
IVTAINDISHCREPES
/z
Ifz paelage frozen chopped spinach
package cplnach
7z
Ifz terepoon cmmbled
teaspoon crumbled chenU
chervll blintzes
trblerpoons chopped
l2 tablespoons chlvcr
chopped chives 1212 ounces
ounceg cottage
cotiage cbeese
cheese
Barlc crepe
Basle crrpc batter 1I egg
egg yolk
Thaw spinach.
Thaw Add well-drained
spinach. Add well-drained spinach,
spinach, 1I teaspoon
terspoon butter, softened
softened
chervil, and
chervil, and chives to batter.
chives to batter. Make
Make thin irepes.
crepes. 11 teaspoon
tearpoon vanilla
vanllla
Yield 44rervings.
servings. 18
lE crepes,
crepes, cooked
cookcd onon 11 side
rlde only
only
l2 teaspoons
teacpoonc butter
l2 teaspoons
tearpoons vegetable
vegehblc oil oll
smoked-oyster crepes l2 tablespoonssugar
tnblerpoonr cugrr
Confectloners'
Confecffone,rs' sugar
rugm
1I (3-ounce)
(3-ounce) package
package crram
cream cheese, soflened
softened
l tablecpoont
2 tablespoons mayonnalse
mayonnaise
Mix
Mix cheese, egg yolk,
cheese, egg yolk, softened butter, and
softened butter, and
vanilla. Divide
vanilla. Oivide filling
filling among
among crepes
crepes onon cooked
cooked
I1 tablepoon
tablespoon flnely chopped grecn
flnely chopped green onlons
onions side; roll
roll up.
I1 toaepoontlnely side;
chopped plmlento
teaspoon flnely chopped Melt remaining butter and
remaining butter
1(3Vr.ouncr)
1 (3Ifz-ounœ) crn
can smoked oysters, drrlned,
smoked oysters, drained, and oil
oil in large frypan;
in large frypan;
place half of
place half crepes in
of uepes in pan.
pan. Fry
Fry until
until golden
chopped
cbopped brown; turn
brown; turn once.
once. Repeat
Repeat with rest rest of
of crepes;
crepes; add
add
Ecookcd
8 cooked crcpes
crepes more butter andand oil
oïl if
if necessary.
necessary. Dust
Oust crepes
crepes with
with
Combine
Combine cream
cream cheese,
cheese, mayonnaise, onions, pi-
mayonnaise, onions, sugar. Pass
Pass dairy
dairy sour cream if
sour cream if desired.
desired. Yield
Yield 44
miento,
miento, and oysters. crepes; roll up.
oysters. Spread on crepes; up. servings.
servings.
Broil
Broïl until
until bubbly.
bubbly. Serve hot for
Serve hot for first course.. yield
firstcourse Yield
44 servings.
servings. cannelloni crepes
cannelloni crepes
l1 medlum
medium onlon,
onlon, flncly
finely chopped
chopped
22 trbleepoons
tablespoons vegetafie
vegetable oll
oil
spontaneous crepe
spontaneous crepe snacks
snacks % pound ground beef
3,4 ponndground beef
There is
There is no need to
no need to be
be confined
confined by by aa recipe
recipe in
in 2l trblespoone
tablespoons tomato
tomato sluce
sauce
formulating
formulating crepes.
crepes. AJrnost
Almost any combination of
any combination of 1f2 cup Dour
%cupflour
leftovers
leftovers can make aa delicious
canmake delicious snack.
snack. such
such as:
as: l1beef
beef boulllon
bouUlon ctbe
cube dlssolved
dissolved In
ln I1 cup
cup bolllng
boiling
Sliceof
Slice ofham, chopped green
ham, chopped green olive,
olive, mushrooms,
mushrooms, water
water
and
andsour
sourcream;
cream; cup sllc:ed
1f3 cup
lzr sUced murhrooms
mushrooms
Sardines, mixed
Sardines, sweet pickles,
mixed sweet pickles, green
green onion
onion tops
tops teaspoon salt
1f2 tcorpoon;alt
7z
sliced verythin
slicedvery thinlengthwise,
lengthwise, and
and tartar
tartar sauce;
sauce; Va tencpoonpeppcr
Vr teaspoon pepper
Cottage
Cottagecheese,
cheese, walnuts,
walnuts, raisins,
raisins, chopped
chopped greengreen l tablespoonsbutter
2trblespoonr bulter
onion
oniontops,
tops,and
andblue-cheese
blue-cheeseflavoring.
flavoring. 1 v.. cups
11zr cupcmllk mJlk

268
268
spontaneous
spon ta neous crepe
c repe snack
s nack

'13 cup
lzr cup grated cheddar
cheddrr or Parmesan
Parmesln cheese
cheese with remammg
with remaining cheese.
cheese. Broil about 33 minutes,
Broil about
8t warm crepes
crepes until golden. Serve at once. Yield 4 servings.
Fry onion in hot oil oil55 minutes. Add
Add meat; cook
55 minutes.
minutes. Remove
Remove from from heat.
heat. Stir in tomato
Stir in cheese, bacon, and onion
sauce
sauce and and Y-IVt cup flour. Add
cup flour. Add bouillon,
bouillon, mush-
crepes
rooms,
rooms, and and seasonings.
seasonings. Coyer; simmer 45
Cover; simmer 45 min-
utes.
utes. 1I pound thinly
thlnly sllced bacon
sllced bacon
Meanwhile,
Meanwhile, melt melt butter in separa
butter in te small
separate small pan. 2 tablespooDs butter
tablecpoons butter
Stir in Y-I
Stir in Vq cupcup flour;
flour; cook
cook 2 minutes.
minutes. Remove from
from 10
10 green
green onions wlth tops,
onlons with chopped
tops, chopped
heat.
heat. Gradually
Gradually stir in milk;
stir in milk; bring to boil
bring to boil while
while 12
12 crepes
crepes
stirring.
stirring. Blend
Blend in qp cheese.
in Y-I% cup cheese. Remove from
Remove from 22 cups
cups grated
grated American
American cheese
cheesc
heat; leave coyer
heat; leave cover on. on. Fry bacon
Fry until crisp.
bacon until Drain; crumble.
crisp. Drain; crumble. Pour off
Pour off
Fill
Fill crepes
crepes with
with ground-beef
ground-beef mixture; roll up.
mixture; roll up. bacon fat from
bacon fat from frypan. Add butter;
frypan. Add butter; heat.
heat. Stir in
Stir in
Place
Place in in baking
baking dish; pour sauce
dish; pour sauce over.
over. Sprinkle
Sprinkle onions;
onions; cook minutes, until
cook 33 minutes, soft.
until soft.
blintus

269
269
 i.sff'
&#-1'
1&
1ss

{*
I $$i

connelloni crepes
cannelloni crepes

In each place small amount of onions and

In each crepe place
spoonfuls of
spoonfuls of bacon and
and cheese.
cheese. Reserve
and
Reserve enough
chicken-divan
chicken-divan crepes
to sprinkle tops.
cheese to
cheese tops. Roll up
up each crepe; place
each crepe; 1I (JO-ounce)
(lO-ounce) package frozen
frozen chopped
chopped broccoli
broccoli
in buttered
in buttered baking dish. Sprinkle tops with cheese. 1I can cream
crerm of chicken
chicken soup (undiluted)
Bake at
Sake at 400°F
400oF 15l5 minutes. Yield 6 servings. V2
7r leaspoon
tcaspoon Woreestershire
Worcestershire sauce
sauce
v..t/n cup
cup grated Parmesan
Prrmestn cheese
cheese
2 cups
cupc smaU
small strips
slrlps cooked chicken
chlckcn
12 crepes
VJ cup mayonnaise
cheese layer crepes
cheese Yr mlyonnaise
l1 tablespoon
tablespoon mllk
milk
Vs
V3 cup vegetable oil
cap vegetablc oil according to
Cook broccoli according to package directions;
directions;
l1 medlum
medium onion,
onion, chopped drain. Combine
Combine with soup, Worcestershire sauce, sauce,
I1 pound
pound ground
ground bcef
beef V2 cup
Vz cheese, and
cup cheese, and chicken.
chicken. Divide mixture
mixture be-
be-
%v.. cup
cup flour
f10ur crepes; roll
tween crepes; roll up. Place in
up. Place in shallow
shallow baking
baking
1(&ounce) can tomato
1 (8-ounce) can tomalo sauce
sauce dish.
dish.
I1 boulllon cube dlssolved
bouillon cube in l1 cup boiling
dlssolved in boiling water
water Combine mayonnaise with
Combine with milk;
milk; spread
spread over
over
I1 bay
bay leaf
leaf crepes. Sprinkle
crep€s. Sprinkle with
with % V4 cup
cup cheese;
cheese; broil
broil until
until
I1 teaspoon
teaspoon srlt
salt cheese bubbles.
cheese bubbles. Yield
Yield 66 servings.
servings.
Vr teaspoon pepper
l/S teaspoon pepper
66 crepes
crepes
reclpe Mornay
11rcclpe Sauce (see
Mornay Sauce (see lndex)
t/e cag grated cheddar cheese
Index) chicken-in-whi te-wine
chicken-in-white-wine
3;" cup grated cheddar cheese
22 tablespoons
lablespoons Parmesan
Parmesan cheese
cheese crepes
crepes
Heat oil;
Heat oil; fry onion gently
fry onion gently 55 minutes
minutes or or until
until 33 tablespoons
tablespoons mlnced
minced green
green onlons
on ions
tender. Add
tender. Meat; cook
Add meat; cook 55 minutes. Drain off
minutes. Drain off fat.
fat. 33 tablespoons
tablespoons butter
buller
Stir in
Stir in flour; rem ove pan
flour; remove pan from heat. Add
from heat. Add tomato
tomato 33cups
cupsdiced
dlced chlcken
chicken
sauce; thoroughly
sauce; blend. Add
thoroughly blend. Add bouillon,
bouillon, bay
bay leaf,
leaf, I1cup
cup dlced
diced cooked
eooked ham
ham
and seasonings. Cover;
andseasonings. simmergently
Coyer; simmer gently 40
40minutes.
minutes. /tV2 teaspoon
teaspoonsalt
salt
Place I1 crepe
Place crepe in bottom of
in bottom of baking
baking dish;
dish; spread
spread Vr teaspoonpeppel
1/8 teaspoon pepper
layer of
layer of meat,
meat, then layer of
then layer sauce. Sprinkle
of sauce. Sprinkle with
with V2 teaspoon
lzz teaspoonlsrrNgon
tarragon
cheddar cheese. Continue
cheddarcheese. Continuelayers; end with
layers; end layer of
with layer of V2 cup
Yt cupdry
drywhite
whitewlne
wine
sauce. Sprinkle
sauce. Parmesan on
Sprinkle Parmesan on top. Sake in
top. Bake in 3j0oF
350°F V2 capcrnned
Vz cup canned mushrooms
mushrooms
oven
oyen 30 minutes or
30 minutes or until
until golden brown. yield
golden brown. Yield 44 I1hard-cooked
hard-cookedegg,
egg,dlced
diced
servings.
servings. I1double
doublerecipe
reclpeVeloutd
VeloutéSauce
Sauce(see
(seeIndex)
Index)
270
270
 MAINI)ISH
MAIN CREPES.•CRF,I,F]S
DISHCRI.]P},S CREPES

12 crepes
12 crepes warmcrepes
E8warm crepes
l tablespoons melted butter
2 tablespoons melted butter
ChoppedparsleY
Chopped forgarnish
parsleyfor garnish .
Sauteonions
onionsinin33tablespoons
tablespoonshot butterI 1min-
hotbutter min- piiin oysters; pat
Drain oysters; patdry withpaper
drywith papertowels'
towels. Save
Save
Saute
harn, salt,
salt, pepper' and tar- oyster
oysterliquor
ute. Stir in
ute. Stir in chicken,
chicken. ham, pepper, and tar- 'Melt liquor. blend in flour. Stir in oyster liquor
ragon; stir over high heat 2 minutes.
ragon; stir over higtr heat 2 minutes. Pour
Pour inin wine;
wine; Meltbutter;
butter; blend În flour. Stir in oyster liquor
boil until
bo'il until liquid
liquid has
bas almost disappeared. Mix
almost disappeared' Mix inin stowty. Add ialt
slowly. Add curry powder;
and curry
salt and heat to
powder; heat to sim-
sim-
mushrooms- and
mushrooms and egg. Fold in
egg. Fold in Veloutd
Velouté Sauce'
Sauce. ..t.
mer.it.at
Heatoysters thoroughlybut
oystersthoroughly butdo notboil'
donot boil.Sea-
Sea-
Divide mixture among crepes; roll up'
Divide mixture among crepes; roll up. Place
Place inin son with
son leman juice.
with lemon juice. Divide
Divide among crepes; roll
among crepes; roU
greased baking dish; brush tops with
with melted
melted but-
but- up.Garnish
up. with parsley. Yield 4 servings'
Garnish with parsley. Yield 4 servings.
greased baking dish; brush tops
ter. Heat at 350°F 10 minutes. Yield 6 servings.
t-er. Heat at 350oF l0 minutes. Yield 6 servings'

creamed-oyster crepes
creamed-oyster crepes crepes la bellman
crepes aa la bellman
pin toysters
I1pint oysters boulllon
bouillon
2 tabJespoons butter
2 tablespoons butter
chicken bouillon
22chicken bouillon cubes
cubes
2 tablespoons nour
2 tablespoons flour
2/r cups water
2 ~ cups water
I1 cup
cup oister
oyster liquor
liquor (add
(add cream
cream to make 11 cup)
10 make cup) teaspoon salt
11 teaspoon salt
Y2 teaspoon
/z teaspOOR salt
salt to 33 white
22 to white Peppercorns
peppercorns
/rIII teaspoon
teaspoOD currY
curry Powder
powder Il tablespoon chopped onion
tablespoon choPPed onion
1 teaspoon lemon juice Vt ca;ttol,chopPed
lI2 carrot, chopped
1 teaspoon lemoniuice

cheae laYer crePes

cheeselayercrepes
wg?
sauce svpeso
crvpess,o
crepes alolaoelrmaa
bellman
bllman Melt butter.
Melt butter. Add
Add flour;
flour; brown
brown lightly.
lightly. Add
lrullvcdrwetbrurd Add
1 small veal sweetbread strained bouillon;
strained borillon; simmer
gimmer 3 to 4 minutes, stirring
3 to 4 minulee,itinin!
2trhoou
1 lablespooDsbufier
bulter until smooth.
until smooth. Add
Add sweetbr€ad,
sweetbread, harn,
ham, onion,
onion, and
2% lrl&rpoonrllour
lVllablespooDs nour cream.Season
Seasontototaste.
taste.Dishibute
Distributesauce
sauceon
ani
on crepes;
crcam. crep€s;
33eunoa bolledhen,
ouncesbollod ham,choppcd
f llablespoon
chopped tgll
roll op.
up. Place
Place inin greasd
greased baking
baking dish;
dish; spriitdi
sprinkle
bbhrpoon choppcd
choppedonlon
onlon chee se on
glcqe on top.
top. Bake
Bake 55 to
ta l0
10 minures
minutes at
at 425oF.
425°F.
Yr~cuphoWsttnr
cup heavy cream Yield44cervlngs.
servings.
Yield
trrrmcrcpcr
8 w.rm crepes
2lrDloqtow$ilGd
2 lable'poons graledchse
cheese
Cornblne
Combineall
mcr.
a1lboulllon
bouilloningredients;
ingredients;bring
bringtotorlm-
sim- crepeswith
ct€qes withchicken-liver
chicken-Iiver
mer.
Rinse boil lnin bouillon
sweetbread; boil
Rinse swetbread; about l010
bouillon about pate
pstd
minutes. Skim;laletcool
minutes.Sklm; coollninbouillon.
bouillon.Rcmove
Removemern-
mem- 2 2111blespoons buUer
lrblccpoonr butter
braner
branesarormd
arounds*rctbrcad.
sweetbread.ChopChopcwoetbrad.
sweetbread. %Vzponndchkkonllvcr
pound chlcken IIvers
,:n
272
 MAIN
MAINDISH CREPES •CREPES
DIS"CREPES. CREPES

22eggs,
eags,herd-cooked
hard-cooked vegetableoll
tablespoonsvcgetable
33trblespoons 011
2
2 (3-ounce)
(lounce) packagessoft
packages softcream
creamcheese
cheese clovegarllc,
1 1clove garllc,mlnced
mlnced
I 1tablcopoon
tablespoonflnely
flnelychopped
choppedparsleyparsley 22tableopoons choppedonlon
tablespoonschoPPed onlon
1 teaspoon
I teaspoon srlt salt I 1tableopoon
tablespoonPardeY
parsley
Vrl/ateaopoon
teaspoonpeppcl
pepper Vz teaspoonbroll
YItempoon bull
1
I iablerpoon cognac
tablespoon cogntc tomatoes,choPPed
21tomatoes, chopped
12 crepes
12 crepes
v.. curp
Ya heavyotam
cuphcavy cream
1 tablespoonmelted
I trblerpoon meltedbutler
butter Srlt
Saltand pepperlototrste
andPePPer taste
Heat 2 tablespoons
Heat 2 tablespoons butter butter in frying pan.
in frying pan. Add
Add 12crepee
12 crepes
livers;
livers; cook,
cook, stirring
stiiring occasionally,
occasionally'- over
over medium
medium Dredgeveal
Dredge withflour.
vealwith flour.
heat 10minutes
heat i0 minutesor oruntil
untiltender.
tender. Drain.
Drain. Heat oil; fry
Heat oil; fry veal Itghtly brown'
until lightly
veal untll brown. MoveMove
Chop Jivers and eggs in food grinder, food
grinder, food pro-
pro- meat io
mr* ta siOe 6f pan. Sautd garlic,
side of pan. Sauté garlic, onion, onion t and
and
Chop livers and eggs in food
cessor, or blender (add
(add a little
little at
at a time).
time). parsley. Add
oarslev. basil and
Add baail tornatoes; cook
and tomatoes; cook over
over
- Work cream cheese with
cessor, or blender a a
liiaiu-r
medium heat heat until tornatoes are
until tomatoes are soft. Break up
soft. Break up
woif cream chiese with spoon spoon until
until light
light and
and
wittr fork. Add
with fork. cream, salt, and pepper; cook over
Add cream, salt, and pepper; cook
fluffy. Mix into liver
fluffy. Mix into liver mixture mixture along
alo-ng with
with all
ail re-
re- over
maining Ingredients
maining ingredients except
except melted
melted butter.
butter.. Put
Put 22 low
low heatheat until heated. Cool.
thoroughly heated.
until thoroughly Cool. Place
Place
spoonfuls along
sooonfils along center
center of of each crepe; roll'
each crepe; roll. Turn
Turn spoonful or
spoonful two in
or two in each crepe; roll
each cr€pe; up. Place
roll up. Place seam-
seam-
seam-side-down in
slam-side-down in buttered
buttered bakingbaking dish;dish; brush
brush side-down in
tiA.-Oo*n greased bakihg
in greased Bake at
dish. Bake
baking dish. at 350oF
350 0 P
with melted butter. Bake at
at 375°F
3?5oF 15
15 to
to 20 min-
min- 30 minutes. Yield
30 4 servings.
YieJ.d 4 servings.
o'ittt mett.d butter. Bake
utes. Serve
utes. Serve hQt
hst as
as first
first course,
course, or
or slice and serve
serve
cold asas hors
hors d'oeuvres. Yield 66 servings.
d J oeu vres. Yield servings.
cold egg- and-zucchini crePes
egg-and-zucchini crepes
• l1 cup bread crumbs
cup dry brerd
crepes romaine
crepes romaIne Vl cup
Yz
crumbs
butter or margarlne
clpbutter margarine
11 tableopoon
tablespoon choPPcdchopped onlon onlon Y3 cnp mlnced
Vt cup minced onlon
22 tablerpoons
tablespoons butter butter I large zucchlnl,
llarle zucchini, eutcut Into
into tullenne Etdps
julienne strips
1 tablespoon flour
1 tableopoon flour 3 ells,
eggs, IIghtly bealen
llghtlY beaten
11 cup
cup Ught
llght cream
cream /z teaspoon
Vl terepoon salt
44 ounces
ouhcci smoked
smoked salmonsalmon,J dlced
dlced teaepoon pepper
Vo teaspoon
1/8 PePPer
33 hard-cooked
hard-cooked cggr, chopped
eggs, chopped tablespoons mlnced parsley
33 tablespoons PrrghY
1I to
to 22 tablespoons
trblesPoons capers ctpert 12 crepee
12 crepes
Yl
% teaspoon
tertpoon chopped
chopped dill dlll /r cup
YJ cup grated Parmesrn cheese
grated Parmesan checee
Yl
/r teaspoon
tcrepoon freshfresh lemon
lemonJulcejulce Vt cup
Y3 grated
clu ,rated Gruyére cheese
GruYdre cheese
8E warm cre
warm crepes pes Saut3 bread
Saute crumbs in
bread crumbs in !4% cup
cup butter; toss untU
butter; toss until
22 tablespoons pan;,reserve'
from pan;
tablespoonr grated grated cheese
cheece lightly
lightly
-eOa toasted. Remove from
toasted. Remove reserve.
Fry onion in
fry onion ii- 1t tablespoon
tablespoon butter until soft.
butter until soft' Stir
Stir Add rest of butter
rest of pan; saute
to pan;
butter to onion and
sauti onion zuc'
and zuc-
in flour. Add cream a titde at a time;
time; let
let simmer
simmer 33 tender. Add eggs, salt, and
until tender. Add eggs, sa11, -and pepper; pepper;
in ftour. Add cream a little at a chini until
chini
to 4 minutes.
lo c minutes. Add
Add salmon,
salmon' eggs,
eggs' capers,
capers' dill'
dill, and
and with fork
with tort< very lightty scramble
very Iightly mixture over
scramble mixture low
over low
lemon
lemon juice.juice. Season
Season to to taste.
taste. Place
Place heaping
heaping table-
table- n."t. Add
heat. eaOegg mixture to
egg mixture to bread crumbs' Stir
bread crumbs. Stir in in
spoonful
spoonfirl on each crepe; roll up. Place in
on each crepe; roJl up. Place in buttered
buttered parsley. Divide
parsley. Divide mixture among crepes;roll
mixture among crepes; roU up. Ar-up'4r-
ovenproof Sprinkle with
dish. Sprinkle with grated
grated cheese.
cheese'Dot Dot seam-side-down inin buttered
i"nlei.at-side-down buttered shallow baking
shallow baking
wlth -Uutt.t.dish.
ovenproof
butter. Bake in preheated 4000
P oven
oven 55 to
to 88
range
Bake atat375°F l0 min-
375'F 10 min-
,r'itt Bakein preheated 400oF with cheeses.
Sprint<le with
aisfr. Sprinkle
dish. cheeses.Bake
minutes
minutesor or unti) cheesehas
until cheese hasmelted
meltedand andcrepes
crepes areare utesor
utes oiuntil hotand
untif hot golden. Yield 4
cheese isisgolden. Yield 4 ta
and cheese to66
hot
hotthrough. Yield 44servings.
through. Yield servings. servings.
servings.

crepes
crepes with
with spaghetti
spaghetti sauce
sauce ham-filled crepes
ham-filled crePes
Prepare
Prepare22cups cupsofofaafavorite
favoritespaghetti-sauce
spaghetti-sauce
22cups flnelychopped
cuDgflnely cookedham
choPPcdcooked ham
recipe.Add
recipe. Addmeat,
meat,sausage,
sausage' or or mushrooms.
mushrooms' IfIf
- 22hardhrrd-cooked
.. cooked eggs, chopped
flnclYchopped
cggo,flnely
sauce is runny, add enough
sauie is runny, add enough tomato tomato paste
paste to
to
V4Yecup ctpchoppcd
chopped ripe ollvee
rlpeolives
thicken. Fin. 8 to 10 crepes;
thicken. Filt 8 to l0 crepes; roll.
roll. Place
Place in
in baking
baking rellah
dish. ofcrepes. tcarpoonsoweet
2 2teaspoons sweet plckle
Plcklerellsh
dish.Spread
Spreadextra
extrasauce
sauceover ov€rtops topsof· crepes'
J/.sVecup mayonnalse
capmayonnaise
Sprinkle
Sprinkliwithwithgrated
gratedParmesan
Parmesancheese. cheese.BakeBakeatat
400°F 8 tcrcpeo
crepes
400oF15l5minutes.
minutes.Yield
Yield44oror5 5servings.
servings.
8 tsile chesc
Swltscheese
es Swfss
sllccs
Combineharn,
Combine ham,eggs.
eggs,olives, relish,and
olives,relish. mayon-
andmayon-
crepes
crepeswith
withveal
veal naisi. oiviOe ainong
naise. Oivide among crepes; crepes; rollup. Place inin
up.
-l roll cheese Place
1 Ipound shallow U"fingpan
rft"ffor"baking panwith slicecheese ononeach
with 1 sUce each
poundthin
thlnsllces
ellcesofofveal,
vcnl,eut
cutInto
lnto1-lnch
lJnchsquares
squtreg
servings'
2 2tablespoons flour crepe.
crepe.BroH uniilcheese
Broiluntil melts. Yield 4
cheesemehs. Yield 4 servings.
tableepoons flour
n3
273
 CREPES.
CREPES MAINDIS"
• MAIN DISHCREPES
CREPES

manicotti
manicotti pizza
pmzacrepes
crepes
3 eggs
3eggs 66crepes
crepes
III%teaspoon
teaspoonsalt
salt 1Itablespoon
tablespoon olive
ollveoïl
oilororvegetable
vegetableoit
oil
pounds ricotta
l 2pounds rlcottacheese
cheese
3/l cup Parmesan or Romano
IIIYzcupclptomato
tomatosauce
sauce
314 cup cheese
Parmesan or Romano cheese III/rteaspoon
teaspoonoregano
oregtno
Y4Y4teaspoon pepper
toospoonpepper Y4/rteaspoon
teaspoonbasil
basil
poundmllzzarella,
III/1pound mozzarella,eut inlo12
cutInto strips
12strips 14Vecupcupthin
thlnslices
slicespepperoni
pepperonl
12to
12 to14 crepes
14crepes 14Vncupcapsllced
sllcedmushrooms
mushrooms
3 (t ounce)
3 (8 ounce) cans lomllo sauce
canstomato sauce 3143/ecup
cupgrated
grated mozzarella
mozzarella cheese
cheese
Mixeggs,
Mix ricotta, \14%cup
salt,ricotta,
eggs,salt, parmesan, and
cupParmesan, and Y4lzlcup
cupgrated
grated Parmesan
Parmesan cheese
cheese
pepper. Place about 22tablespoons filling and
tablespoons filling and aa
pepper. Place about
strip ofofmozzarella
mozzarella on
Brushcrepes
Brush oil; spread
with oïl;
crepes with spreadwithwith tomato
tomato
strip on each
eachcrepe; roll up.
crepe; roll up. sauce.
sauce. Sprinkle
Sprinkle withwith herbs.
herbs. Top
Top with
with pepperoni,
pepperoni,
Pour 1I can
Pour tomatosauce
can tomato into large
sauce into large baking
baking dish.
dish. mushrooms.
mushrooms, and and cheeses.
cheeses. Broil
Broil open-face
open-fac-e until
untii
Place crepes
Place crepes seam-side-down
seam-side-down iQ i4 sauce.
sauce. Sprinkle
Sprinkle bubbly.
bubbly. Yield
Yield 66servings.
servings.
with IIIV2 cup
with cup Parmesan.
Parmesan. Coyer with 22 cans
Cover with cans sauce.
sauce.
Bake in preheated 350oF
Bake in preheated 350°F oyen oven 45 yield 66
minutes. Yield
45 minutes.
to 88 servings.
to servings.

spinach-and-ham
spina c h-a nd- ha m crepes
c repes
 T
DNSSERT CREPES •CREPES
DESSERTCREPES CREPES

l 1cup
cupmilk
milk
spinach-alld-hamcrepes
spinach-and'ham crepes /r~cupcupwater
water
I 1tpound
poundspinach
spinach l- 1tablispoon
-Mid
tablespoonmcltcd butter.cooled
meltedbultcr, cooled
cup finelychoppcd
I 3iup flnely
choppedbolled
bolledham
ham Mixeror whisk method:
or whisk eggs inin medium
Beateggs
method: Beat medium
tablespoons heavy cream
3 tablerpoons heavY crcam
mixingUo*f.
miiing Graduallyaddflour
bowl.Gradually sugaralter-
add flour andsugar
and alter-
Plnch of salt
Plnch of salt iiiiJii"iln
nately withmilkmilkand beatinguntil
water,beating
andwater, untilsmooth'
smooth.
Plnch of nutmeg
Plnch of nutmcg Beat
-Tiina.i meltedbutter.
Beatininmelted butter.
mlxedInin22tablespoons Blender or or food-processor method: Combine
food~pracessor method:
i 1t"bl.spoon
tablespooncornstrrch
cornstarchmlxed tablespoons Combine
cold water(optional)
cold water
(opUonal) ingredients in
ingredients in container; blend about l 1- minute'
container; bJend about minute.
t82crepes
crepes Scrape ao*n
S.iupt sides with
down sides with rubber spatula; blend
rubber spatula; blend 15
15
tablespoons butter --secondsor
seconds untilsmooth.
oruntil smooth.
2 trblesooons butter
Pleces oftrani
of harn ororbscon
baconfor
forgarnlrh
garnish Refrigerate batter at
Refrigerate batter least I1 hour
at least before use'
houT before use.
- -nit."ia
Plecee
Discard ttims
stems and
and heavy
heavy veins
veins ofofspinach;
spinach; wash
wash Yield
Yield 2020to 25crepes.
ta 25 crepes.
to remove grains of ofsand.
sand. Cook about 55minutes
Cook about minutes inin
toi.rnoni ttains water; drain.
plenty of boiling
olentv of boiling water; drain. chocolate dessert crepe
chocolate dessert crepe
'-ili.i-tt"t
Place ham i-n in food
food processor'
processor. Add Add sp-inach'
spinach,
cream, salt, and
cream, salt,
and nutmeg;
nutmeg; turn
turn on on motor',Return
motor. Return batter
batter
mixture to clean saucepin; heat. If
If
tni*tuit to clean saucepan; stir stir over
over low
low heat' 3Jeggs
eggs
puree appears too too thin, add I1 tablespoon
thin, add tab1espoon corn-
corn- cup flour
l1 cup nour
Duree aDpears
starch dissolved in 22 tabiespoons
tablespoons cold water; itit will
cold water; will
il;;t ait-tolniain
thicken immediately. Spread Spread some ham~and­
sorne ham-and'
tablespoons sugtr
22 tablespoons sugar
tablespoons cocoa
1ffiffi-i*t.diately. 22 tablcspoons cocoa
spinach puree on crepe; fold crepes into triangles.
spinactr puree on crepe; fold -qr:pex into.triangles' iyn buttermilk (or
cups buttermllk
1 v.a cupi tabJespoon lemon
add 11 trblerpoon
(or rdd lemon
Place in buttered ovenproof dish. Dot with butter. 1/r cups mllk)
Place inbuttered ovenproof dish' Dot with-uutter' lulci
jutee to llh cuPr regular milk)
Heat 15 minutes in in preheated400'F
preheated 400°F oven'oven. Garnish cooled
butler, cooled
iG;ittd;tes
with pieces of ham or bacon. Cao
-Mi-;i
tiblespoons
2- tablespoons melted butter,
in medium
medium
*itft oi...t of ham or bacon. Can be served
be served with Mixer or method: Beat
or whisk method: Beat eggs
whisk eggs in
Mornay or Hollandaise sauce (see Index). Yield 4 flour, sugar, and cocoa
sugar, and alter-
cocoa alter-
M;;*y;
servings.
Hoilandaise sauce (see Index)' ri*ing bowl.
mixing bowl. Add Add flour,
beating until smooth' Beat
until smooth. Beat
servings. nutiiv-*ittt
nately with buttermilk, beating
in
in melted
'- butter.
melted butter.
tuna-with-herbs
tuna-with'herbs crepes
crepes ili."ai. or
Blender or foodMprocessor
food-processor method: Combine
method: Combine
ingredients
ingredients in in container;
container; blend abou-t 1l-minute'
blend about minute.
1 (61/2-ounce) can tuna, drained
(672-ounce) ctn tuna' dralned S.i"p. down ao*n sides with rubber
rubber spatula; blend ]15
spatula; blend
J1 hard-cooked eggs. peeled. chopped Scrape sides with 5
iY2iard.cooted
cup mayonnaise
cggs, Peeled, choPPed seconds
seconds or or untiI smooth.
until smooth.
7r cup mayonnrlse
1 teaspoon prepared muslard Refrigerate batter
Refrigerate least 1I hour
at least
batter at hour before use'
before use.
Iv.s rcaJpoon mustard
teaspoonPrePared
salt Yield
Yield 18 l8 to
to 22 crepes.
22 crepes.
/l teasPoon salt
Vs teaspoon pepper
Vr tearpoon
l tablespoon PePPersweet plckle relish
sweet Plckle rellsh
tableipoon chopped
11tablespoon parsley
1 tablespoon choPPed ParsleY
1/2 teaspoon dried tarragon
DESSERT CREPN'S
DESSERT CREPES
teaspoon drled tarragon
Y2/zteaspoon dried chenil
/z terspoon drlcd chervll
8 crepes
crepes apricot
apricot souffle crepes
souffld crepes
2Etablespoons melted bu Uer
2 tablesPoons melted butter
- Break 22cups rPricots
drledapricots
cupsdried
gi."i tuna into smalt chunks. Combine tuna,
tuna into small chunks' Combine tuna' l Icup water
cupwater
eggs, mayonnaise, mustard,
.ggt, ;uyotnaise' mustard,salt,
salt,pepper, relish,
relish'
PgpP.er'among eggs,separated
66eggs, seParated
parsley, tarragon, andand chervil.
chervil' Divide
Divide among
crepes;
iarragon,
oiitiev,roH up. Brush tops with butter. Heat atat lf37reup
cupsugar
sugar
irepesi'rott up-. Brush tops with.butter' Heat 1212warm
warmdessert crepes
dessertcrepes
ilti'r'zO minutes untilhot
350°F
servings.
20 minutes ororuntil hotthrough.
through'Yield
Yield4 4 2 icups na*Egg
cupJBasic Index)oror1 Ipackage
(seeIndex)
Custard(see
EggCustard packrge
servings. egg-custard
eggcustard mlx
mlx
almonds
-
Slivered toastedalmonds
Sllveredtossted
DESSERT
DESSERT CREPE
CREPE ii.p"*apricot
Prepare
water'until
water until tender.
pureebybysimmering
apricotpuree
Sieve or puree in
apricotsinin
simmeringapricots
iender.Sieve or puree in blender oror
blender

BATTERS
BATTERS
food
food processor;
processor;
Beitegg
Beat egg
reserve.
reserve.
yolksand
yolks thickt.. .^-
untilthick.
sugarunti1
andsugar
stltl'
lnInseparate
separatebowl beategg
bowlbeat eggwhites untllstiff.
whitesuntil
basic
basicdessert
dessertcrepe
crepebatter
batter Foia-tz
Fold cup apricot puree into
Y2 cup apricot puree into beaten yolks;beaten yolks;
4eggs fold
fold into
into
--spi.uO eggegg whites.
whites.
4 eggs littleremaining
witha alittle apricot
remainingapricot
1 cup flour Spread crepesiiep"swith
I cup flour 8ugar
2 tablespoons puili;divaiuiOe.egg
puree; mixture among crepes'
ide .egg mixture among crepes. Lightly Lightly
2 tablespoons sugar
215
275
 CREPES.
CREPES DESSERTCREPES
• DESSERT CREPES

fold-crepes
rold crepesover
oversoufflé; placeininbaking
souffld;place bakingdish.
dish.
Cook inin450°F
Cook oven4 4minutes
450oFoyen minutesororuntil
until-puffy.
puffy.
Pourwarm
Pour warmcustard
custardover
overcrepes.
crepes.Sprinkle
SprinkGwith
wiih
almonds; serve. yield 6 servingi.
almonds; serve. Yield 6 servings.
blueberry crepes
blueberry crepes
plnts
22plnts blueberrles
blueberrles
VlYzcup
cup redredwlne
wlne
Yz cap orangefulce
Vl cup orange julce
cap red currantJelly
v..Veteblespoon
cup red currant Jelly
1Itablespoon arrowroot
arrowroot
tablespoons cold
22tablespoons wrter
coldwater
12 dessert crepes
12 dessert crepes
tablecpoons butter
22tablespoons butter
Confectloner,s
Confectioner's sugar sugor
lVhlpped creom
Whipped cream or oieour cream
sour cream
Wash blueberries;
Wash blueberries; put into put into bowl.
bow!.
. poSbing
Combine the
the wine,
wine, orange
orange juice,
juice, jelly; bring
and jelly;
and bring
to boiling in small saucepan.
to boiling in small saucepan.
Dissolve arrowroot
Dissolve arrowroot in in cold
cold water;
water; add
add to to boiling
boiling
liquid. lt will thicken ltnmediately.
liquid. It will thicken immediately. Remove Remove from frori
heat; combine
heat; combine sauce wlth blueberries.
sauce wlth blueberries.
to 33 tablespoolls
_ Ty, 2Z to
Put tablespo-ohs blueberries
blueberries inin each
each crepe.
crepe.
RolI c-repes; place in buttered
Roll crepes; place in buttered ovenproof ovenproof dish. Dot
dish. Dot
butter. Bakè
ryith butter.
with Bakd in in preheated
preheated 400°F
C00.f avenoven 15
minutes. When
minutes. When removed
removCd fromfrom oven,
oven, dust
dust crepes apricor
apricot souffle
souffld crepes
crepa
hgayily with sifted confectioner,s sugar.
heavily with sifted confectioner's iugar. Serve Bring rest of milk
milk to boil; blend into cocoa
to boil; blend into cocoa mix-
mix_
with whipped
whipped or yield 66 servings. ture. Return to pan;
pan; bring
bring to
to boil,
boil, stirring
with or sour
sour cream.
cream. Yield seriings. ture..Return-to stirring con-
con_
stantly until thick. Reserve
Reserve Vt Y4 cup
cup chocolate sauce
cirocolatjsauce
chocolate-and-nut crepes and 1I tablespoon chopped
and chopped walnuts.
walnuts. Mix rest of
chocolate-and-nut sauce
sauce with nuts. Fill
with nuts. Fill warm
warm crepes
crepes with
Mix iest
with mixture;
of
mixture;
2 tablespoons cocot
2 tablespoonscocoa roll qq.
rol{ up. Spoon
Spoon remaining
remaining sauce
sauce onon top of -r.p.r;
top of crepes;
lzr cup cornctrrch
Y3 cup comstarch sprinkle
sprinkle with reserved nuts. Serve at once.
reserved nuts. Serve at oirce. yieiaYield 6
lzl cup sugar
v.. cupsugar
mllk
servings.
servings.
O

2Yl cups
21zz
cupsmUk
Yz cap chopped walnuts
Vl cup chopped walnuts
6wrrm
6 warm desscrt
dessert crepes
crepes cream-of-almond crepes
cfeor[-of-almond crepes
Blend
Blend cocoa,
cocoa, cornstarch,
cornstarch, and sugar with
and sugar with small
small 2 tablespoons butter
amount of milk.
amount of milk. 2 tableopoons flour
 il
iu
iii

crepe gateau
cfepe ga/eau

ll cup
cup milk
mllk crepe gateau
crepe gateau
33ounces almond extrllct
ounccs almond extract
33eggyolks
egg yolks 2/lot0
24 desscrtcrcPcs
to 30 dessert crepes
lppte sauce
Apple sauceor orvarious prescrveland
various preserves andJllms
Jams-of
of
1I cup
cup sugar
V2
sugar
teaspoon salt yourchoiee:
your blackbeltf, orange
cholce: blackberry, mlnncnoe,
orangc marmalade,
Yr teaspoon salt '
strawberry'
raspberry,strllwberry. etc'
gropc'etc.
1;4 cup Grand Mllmier liqueur or rum gooseberry,
tooseberry, raspberry. grape.
Ya cup Grand Marnler llqueur or rum or
orBasic Custrrd(see
BasicCustard Index)
(sceIndex)
VJ/rcup cup chopped cgndiedcherries
chopped candied cherrles
V3/rcup chopped angellco Fruit-f1avored llqueur
Frult-flavoredliqueur
cup chopPed angelico Stack
Stackdessert
dessertcrepes oneatataatime;
crepesone placelayer
time;place layerofof
V3/rcupcupcandied
candledorange
orangepeel
12 to 15 dessert crepes
Peel uooi.t"ua.,
applesauce, custard,
custard, or
or preserve
preserve between
between each
each 22
12 to 15 dessert crePes ;t p"a.Top
crepes. Topwith liqueui;eut
withliqueur; intoquarters
cutinto with
quarterswith
Melt
Meltbutter;
butter;blend
blendininflour.
flour.Cook
Cook1Iminute.
minute'Add Add servings'
cold milk; bring to simmer. Cook 2 to 3 minutes. sharp
sharpknife.
knife-.Yield approximately66servings.
Yieldapproximately
cold milk; bring to simmer. Cook 2 to 3 minutes'
stirring
stirringconstantly;
constantly; remove
removefrom fromheat.heat.AddAddal-al-
mond
mond-extract, eggyolks, sugar' and salt; beat'Ad-
extract, egg yolks, sugar, and salt; beat. Ad- crepes
crepessuzettes
suzettes
just sweetness to taste. Add Grand Marnier
Marnier and
iust sweetness to taste. Add
candied fruits; refrigerate until
until
Grand
cold.
cold.
and
gourmet-style
gourmet-style
landied fruits; refrigerate
Oivide 6 6cubes sugar
cubessugar
Dividemixture
mixtureamong
amongcrepes;
crepes;roll
rollupuppackage-
package-
style. Place in ovenproof dish: dot with butter.
with.lutter' 2 2oranges
oranges
style. Place in ovenproof dish; dot
Sprinkle tops wiLh
Sirinfrc tops with sugar.sugar. Place
Place under
under broiler
broiler 3 3toto l lemon
llemon
4 4-minutes,
minutes, until 1 1stick softsweet
stlcksoft butter
sweetbutter
untilsugar
sugarisisbrowned,
browned,ororstack stackcrepes
crepes
Benedlcdne,
with 1;4lzleup
cupGrand Marnler,curacao,
GrandMamler, curacSo,Benedictine,
withfilling
fillingbetween
betweeneacheachlayer
layerandandtop
topwith
witha aliUle
little
filling. Yield 6 servings. CointreauororTrlPle
Cointreau Sec
Triple Sec
filling. Yield 6 servings.
277
277
 CREPES • DESSERT CREPES

dessertcrepes
1212dessert crepes 2 2teaspoons
teaspoonsgrated
graledorange
orangepeel
peel
v..Vacup brandy
capbrandy
Rubsugar
YIVzcupcuporange
orangejuice
juice
-lemon;
Rub sugarcubes
cubesover rindsofoforanges
overrinds orangesandand v..Vacup
cupcura~ao
curagao
combine
lemon; combine on platewith
onplate withbutter: placlbutter
butter:Place butter 1212warm
warmdessert
desserlcrepes
crepes
ininchafing
chafingdish.
dish.Add juiceofof1Iorange
Addjuice orangeandand1Ilemol
lemor 1 lsmall
smallorange,
orange,sliced
sliced
andan! ~)/tcup liqueur.When
cupliqueur. Whencontents
contents of bfpan
panare hot
arehot 1 Ismaillemon,
small lemon,sUced
sliced
and bubbling,add
andbubbling, addcrepes
crepesone
oneatataatime.
time.Coat
Coateach
each 22tablespoons
tablespoonsbrandy
brandy
crepewith
crepe withsauce; foldinto
sauce;fold intotriangle. pushtotoside
triangle.Push side
of dish. When all crepes are coatld, arrange
of dish. When ail crepes are coated, arrange over over Cream
Creambutter;
butter;beat
beatininsugar.
sugar.Add
Addorange
orangepeel,
peel,
surfaceof
surface ofdish; allowtotoheat
dish;allow heatthrough.
through. Flame
Flame juice,and
juice, andcura~ao.
curagao.Spread
Spreadorange
orangebutter
butteron
6neach
each
crepes with
crepes with brandy;brandy;serve yield66
immediately. Yield
serveimmediately. crepe.
crepe. Fold
Foldinto
intofourths.
fourths. Decorate
Decoratewith
withorange
orange
servrngs.
servings. andlem
and on slices.
lemon pourbrandy
slices.Pour brandyover;
over;serve. (if
serve. (If
flamingdessert
flaming dessert isisdesired,
desired,heat
heaibrandy
brandyininsm ail
small
easy crepes
easy crepes suzettes
suzettes pan, pour
pan, pour over
overcrepes,
crepes,andand ignite.) yield 66
ignite.)Yield
cupsweet butter,softened servings.
servlngs.
YIYzcup sweet butter, softened
%
v.. cup sugar
cup sugar
crepes
crepes suzelles
su Ze t tesgourmet-style
gou rm e t -s ty I e

:
ii
easy
essy crepes
crepes suzelles
suzettes 279
CREPES.
CREPES DESSERT CREPES
• DESSERT CREPES

easy dessert
dessert crepes crepes
crepeswith
wtthpreserves
easy crepes Fill
Fill crepes
preserves
crepes with
withstrawberry
strawberryororraspberry
raspberryjam;
jam;
Preparedessert
Prepare dessertcrepes warmininaa300°F
ahead;warm
crepes ahead; 300oF --
lingonberry preserves
lingonberry preservesare
areals6
alsovery
verydelicious and
dblicious-and
oven10
oven l0minutes.
minutes.Be imaginative ininfilling
Beimaginative fillingand gar-
andgar- attractive.Garnish
attractive. Garnish with
nishing crepes.
withsame
same preserve
preserve or
orwith
with
nishing crepes. sugar.
sugar.
crepeswith
crepes withapplesauce
applesauce crepes
nepeswith mannalade and
n'ithmarmalade and pecans
pecans
Fill cr_epes withapplesauce
Fill crepes with applesauce lJlixed withwhipped
mixed with whipped Fill with
Fi]] with equal
equal amounts
amounts ofof pecans
pecans and
andorange
orange
cream. Garnish
cream. withground
Garnishwith ground cinnamon.
cinnamon. marmalade;
marmalade;roll.
roll.Sprinkle
Sprinkle with
withsugar.
sugar.
(top to
(top tobot/om)
bottom)
crepes
crepes with
withapplesauce
applesouce
crepes
crepes with
with preserves
preserves
crepes
crepes with
with marmalade
marmalade and
and pecans
pecans
 DESSERT CREPESO•CREPES
DESSERTCREPES CREPES

heavycrelm
hotice-cream
hot ice-creamcrepes
crepes tablespoonsheavy
2 2tablespoons
tablespoonsugar
11tablespoon sugar
cream

1
1plnt
pintcoffee
coffeelce
icecrecm
cream 12 dessertcrePcs
12dessert crepes
12 cold dessert crepes
12 cold dessert crePes I 1pound freshororcanned
poundfresh cannedPeaches
peaches
Chocolateorormelba
Chocolate melbasauce
sauce I 1pound freshororcanned
poundfresh cannedPearc
pears
Preheat oven
Preheat oven ta
to 475°F.
475oF. Divideice
Divide icecream
creamamong
among tablespoonsbutter
22tablespoons butter
crepes;
crepes; roll
roll up.
up. Place
Place in
in ovenproof
ovenproof dish.
dish. Bake
F.ake
inin bananaswith
Mashbananas
Mash creamand
withcream coversur-
sugar;cover
andsugar; sur-
hot oven about 2 to 3 minutes.
t oi onen about 2 to 3 minutes. Serve withServe wîth cold
cold faceofofeach
face eachcrePe.
crepe.
chocolatesairce
chocolate sauceor orMelba
Melba Sauce
Sauce(see
(see Index)'
Index). Yield
Yield Cut peaches-and
Cut pears into
peaches and pears small pieces;
into small pieces; lay
lay
4 servings.
4 servings. over
over bananas. Roll or
bananas. Roll or fold
fold crepes; place in
crepes; place in but'
but-
tered ovenproof
tered dish. Dot
ovenproof dish. with butter.
Dot with Bake in
butter. Bake in
mixed-fruit crepes
mixed-fruit crepes with
with preheated 400°F oven 15 minutes. Serve with
oreheated 400oF oven 15 minutes. Serve with
whipped cream
cream Sauce (see
Melba Sauce
il,Ielba Index) or
(see Index) or whipped cream. Yield
whipped cream' Yield
whipped 66servings.
servings.
3J bananas
bananas hot ice-cream crePes
hotice'cream crepes
 whipped-cream-filled
wh crepes
ipped- c ream -fi I led c repes
282
283
CREPES.• DESSERT
CREPES DESSERT CREPES

strawberry-cream
strawberry-cream crepes whipped-cream-filled
4 Cups sliced fresh
cups sliced
l2 tablespoons
strawberrles
fresh strawberries
tablcopoons sugar
crepes
11(l4-ounce)
(14-ounce) cao can sweetened milk
condensed mllk
sweetcned cODdeDsed Yzplnt
1/2 pint heavy cream, chilled
v.. cup
Yt cuplemonlulce
lem on juice Sugar and vanilla to taste
Yz cup
1/1 heavy cream,
ctrp heavy whlpped
cream, whipped 6 warm dessert crepes
11
12 dessert
dcssert crepes
plnt fresh raspberries
1 pint raspberrles or strawberries
strawbenies
Whlpped crerm
Whipped cream for grrnish
garnish Whip chilled
Whip chilled cream until thick.
cream until thick. Add sugar andand
12 whole
11 garnlsh
strawberrles for gamish
wOOle strawberries gream among crepes;
vanilla. Divide whipped cream fill
crepes; fill
Sprinkle sliced
Sprinkle strawberries with
sliced strawberries sugar; set
with sugar; and roll. Garnish with berries;
berries; sprinkle
sprinkle sugar over
aside.
aside. filling of
tops for beautiful but simple dessert. (A filling
Beat milk with lemon juicejuice until thick. Fold in sour cream would
would be a delicious variation.) Yield 6
strawberries and and whipped cream. Divide among
whipped cream. servings.
crepes; fold.
crepes; Garnish with
fold. Garnish with additional
additional whipped
whipped
cream and a strawberry
strawberry centered on cream.
cream. Yield
Yield 6
servings.

284
284
 DESSERTS
DESSERTS
CUSTARD banana chocolate
banana chocolate cream
cream
12 Coconut
12 Macaroons (see lndex)
Coconut Macrroons($q Index)
baked custard
baked custard Julce of
Julce
I1tablespoon
oranges, stralned
of 2:2 oronges,
tablespoon rum
strained
rum (optlonal)
(optional)
33cups milk
cups mllk 66 bananas
bananas
eggs
44 cggs Grated rlnd
Grrted of I1 orenge
rind of orange
cup sugrr
V3 cup
7r sugar 11 reclpe Confeetlonen' Curtrd
Basle Confecdoners'
reclpe Brslc (see Index)
Custard (see Index)
%v.. lcospoon
leaspoon salt 3/4
31.1 cup cream, whlpPed
whlpplng cream, whipped
cup whlpplng
I1 tcaspoon
teaspoon vanlllr
nnilla v.. cup
/r coarsely gratcd
cup coanely sweet chocoltte
grated sweGt chocolate
Nutmeg or
Nutmeg cinna mon (optlonal)
or clnnamon (optlonal) l1 can mandarin oranges
can mandarln oranges
Heat milk
Heat milk until
untiJ hot
hot but
but not
not boiling.
boiling. macaroons in
Arrange macarooris
Arrange in I1 or servins dishes
or 22 serving or in
dishes or in
Beat eggs
Beat eggs in large bowl. Add
large bowl. Add sugar
sugar and salt. individual custard
individu al eus tard cups.cups.
Add milk slowly,
Add milk slowly, stirring all
ail the
the time. Mix
time. Mix in orange juice
Combine orange and rum;
juice 4nd rum; drizzle
drizzle over
over
vanilla. Pour into baking pan. Sprinkle with nut- macaroons. Let
macaroons. Let stand 20 minutes.
stand 20
meg or cinnamon. Bake at 300oF
meg 300°F about I1 hour, Mash with fork in boWl.
bananas with
Mash bananas bowl.
until aa knife stuck in center
until center comes
cornes out dean. Yield
out clean. Stir
Stir orange rind into
into Confectioners' Custard.
Custard.
66 servings.
servings. Fold in
Fold in the bananas. Fold
the banan4ll. Fold in in whipped
whipped creatn;
creain;
mound mixture ov€r over macaroons. Sprinkle evenly evenly
caramel custard
baked caramel with chocolate. Can be refrigentedrefrigerated 3 to to 44 hours
hours
serving, if
before serving, if desircd.
desired .
% cup
31.1 cup sugar
:22 large
large eggs
eggs oror 44 yolks Arrange mandarin
Arrange mandarin orange sections arolnd
orangs sec1ions around sides
V3 cup
cup sugar of each dish as a border border iust serving. Yield
before serving'
just b€fore
%
v.. leaspoon salt 4 to 6 servings.
lzl teaspoon selt
Vz teaopoon
/z teaspoon vanllla
vanilla
:22 cups
cups milk,
mllk, scalded
scaldcd
basic confectioners' custard
Melt 31.1 cup
Melt,/4 cup sugar in small skilIet,
skillet, stirring con- I cup mllk
1
stantly until pale brown. Divide caramelized
caramelized sugar 1l vanilla
vanllla pod or 1 teaspoon
teqcpoon vllnllla extrrct
vanlllr extract
among 6 custard cups;
cups; turn cups
cups so
so caramel will v..
/c cup all-purpose llour
alhpurpose Hour
coat
coat sides.
sides. Let harden.
harden. /r cup
Vz cupextra-flneougar
extra-fine sugar
Meanwhile,
Meanwhile, mixmix eggs, % cup
eggs, 1!J cttp sugar, salt, and
sugar, salt, and 3 egg yolks
3eUyolks
vanilla.
vanilla. Add
Add milk gradually. Strain
milk gradually. into custard
Strain into Combine milk and
eombine milk pod in
and vanilla pod in small
small sauce-
cups. Placecups
cups. Place cups in pan of hot water. pan. Cook over
pan. medium heat
over medium just below
heat to just boil'
bclow boil-
Bake inin 350°F
350'F oven
oven 30 to 35
30 to 35 minutes or until
minutes or ing.
silver
silver knife
knife cornes out dean.
comes out clean. Remove from hot
Remove from Combine flour and
Combine flour in medium
sugar in
and sugar medium mixing
water
water immediately.
immediately. Serve
Serve chilled
chilled and
and unmolded. bowl, blending
bowl. blending weil. Add egg
well. Add yolks; beat
egg yolks; beat
Yield 66 servings.
servings. thoroughly mirer.
thoroughly with electric mixer. .

ban/Ina
banono chocolate $eam
chocolate cream
 \*
sf,ffi,,*_...

4
\,

qt*l-;* p! .rtti*
' r@n :!:::.rr1

rt
créme
crime brûlée
brillie
vaniUa pod from milk (dry pod; store
Remove vanilla 1I quart milk
Pour milk slowly into flour mixture,
for later use). Pour mixture, 66 large eggs
eggs
stirring constantly wooden spoon until
constantly with wooden until weil
well 1I cup sugar
blended. Pour into
blended. top of double
into top double boiler.
boiler. Cook 11 teaspoon vanilla
over boiling water,
over boiling stirring constantly,
water, stirring constantly, until Nulmeg, ground or freshly grated
Nutmeg,
custard is thick and smooth. Cool
and smooth. Cool to
to lukewarm.
lukewarm. Lay
Lay bread,
bread, buttered-side-up, in in single
single layer
layer inin
Yield about I1 cup.
Yield cup. square
square glass baking dish
dish (8
(8 x 8 x 2 inches).
x 8 x 2 inches).
Scald
Scald milk
milk by by heating
heating until bubbles appear
until bubbles appear
egg custard
basic egg around edge.
edge.
Slightly beat
beat eggs bowl. Add
eggs in large bowl. Add sugar
sugar andand
22egs
eggs vanilla;
vanilla; beat just until
beat just until blended.
blended. Gradually
Gradually and and
22egg yolks
egg yolks gently beat
beat inin scalding-hot
scalding-hot milk;
milk; strain
strain over
over bread
bread
Y2 cup
7z cupsugar
sugar (custard
(custard mixture will look
mixture will look foamy).
foamy). Sprinkle
Sprinkle
33 cups
cupsmllk
milk generously
generously with with nutmeg.
nutmeg. Place
Place inin center
center of of large
large
vanllla pod or 1I teaspoon
I1 vanilla teaspoon vanilla
vanilla extract
Bea~ eggs,
Bea[ eggs, egg
egg yolks, and sugar together, using
aluminum roasting pan
aluminum roasting (17 xx Il
pan (17 ll xx 22 inches).
inches).
using Pour
Pour enough
enough hothot water into
into pan to to come
come as as high
high as
as
electric mixer at medium speed,speed, about 55 minutes,
minutes, pudding mixture in dish. Bake in preheated 325°F
dish. Bake 325'F
until thick
until thick and
and doubled in bulk.
bulk. oyen
oven until
until silver
silver or
or stainless-steel
stainless-steel knife
knife in'serted
in'serted inin
Slowly heat
Slowly heat milk
milk with
with vanilla pod in
vanilla pod in heavy
heavy center comes out
center cornes out c1ean,
clean, about
about 40 40 minutes;
minutes; chili.
chill.
sauce pan until hot but not boiling. Remove
saucepan
stir milk into egg
Remove pod;
egg mixture. Pour into top of large
Serve,
Serve, if if desired,
desired, with
with strawberry
strawberry or or raspberry
raspberry
top of large preserves
preserves flavored
flavored with kirsch. Yicld 8 servings.
with kirsch. Yicld 8 servings.
boiler; add
double boiler; add vanilla pod. Cook
vanilla pod. over
Cook over hot hot
stirring constantly,
water, stirring
thickened. Remove
about 20
constantly, about 20 minutes,
Remove vanilla pod; rinse and
minutes, until
until créme
crdme bnilée
bntlde
and pat dry
dry 66 egg
for future use. Makes thin custard
for future use. Makes thin custard that canthat can also
also be
be egg yolks
used asas aa sauce.
sauce. Yield about 33 cups.
Yield about cups. 66 tablespoons
tablespoons sugar
sugar
used
33 cups
cups half-and-half
half-and-half cream
cream
vanilla pod or
1I vanilla or 1I teaspoon
teaspoon vanilla
vanilla extract
bread-and-butter custard Y2
Vz cup light brown sugar
cup lighl brown sugar
extract

44 thin
thln slices
sllces home-style
home-style bread
bread Beat
Beat egg
egg yolks
yolks slightly.
slightly. Add
Add sugar;
sugar; beat
beat 55
Soft butter
Soft butter minutes
minutes or or until
until eggs
eggs are
are lemon-colored.
lemon-colored.
286
286
 CU STARD •i DESSERTS
CTJ$TARD I}NSSjNKT$

Place cream and

Place and vanilla pod in
vanilla pod in top
top of double Fine cracker crumbs
crackercrumbs
boiler; bring to boil.
boiler; bring bail. Pour sm ail amount of
small of hot 1I egg, beaten
mixture over egg mixture, beating constantly.
constantly. Re- Confectioners'
Confectloners' sugar
turn to
turn to remaining hot mixture;
remaining hot mixture; cook
cook over
over hot Combine cornstarch, flour, flour, and
and sugar
sugar inin top of
top of
water 3 to 4 minutes
water or until
minutes or until slightly
slightly thickened. double boiler. Gradually
double boiler. Gradually add milk, stirring
add milk, stirring con-
con-
vaniHa pod. Pour mixture
Remove vanilla mixture into heat- resis-
heat'resis- stantly. Cook
stantly. Cook over boiling water
over boiling until thickened,
water until thickened,
tant serving dish. Chill6
Chill6 to 88 hours
hours or until set. then cook 55 minutes
then cook longer, stirring
minutes longer, stirring constantly.
constantly.
Sift brown sugar; sprinkle evenly
evenly over custard. Gradually
Gradually stir of hot
stir part of hot mixture into egg
mixture into yolks;
egg yolks;
Place under broiler about 4 inches fromfrom source of stir
stir egg yolks into
egg yolks into hot
hot mixture. Add nutmeg
mixture. Add nutmeg andand
heat. Broil, watching carefully, 3 to 44 minutes or
heat. salt;
salu cook about 1I minute.
cook about minute. Remove from heat.
Remove from Stir
heat. Stir
until
until brown
brown sugar Chill before
melts. Chili
sugar melts. before serving. in vanilla.
in vanilla. Pour into oiled
Pour into oiled 8-inch-square
8-inch-square pan;pan; let
let
Yield 66 servings. stand in refrigcrator
refrigerator 44 to
to 55 hours or
or overnight.
overnight.
firm eus
Cut firm custard into rounds,
tard into rounds, using
using biscuit
biscuit cut-
cut-
fried custard ter.
ter. Dredge
Dredge in in cracker
cracker crumbs.
crumbs. Dip Dip in
in egg,
egg, then
then
22 tablespoons
tablespoons cornstarch dredge
dredge in in crumbs
crumbs again.
again. Fry in deep
Fry in deep hot (380"F)
hot (380°F)
v.. cup
Yr cu,p all-purpose f10ur
flour fat
fat until golden
golden brown.
brown. Sprinkle with sugar;
Sprinkle with sugar; serve
serve
Y2 cupsugar
/z cup sugar hot.
hot.
2cupsmilk
2 cups milk Strained
Strained orange juice juice can
can be poured over
be poured over each
each
44 egg
egg yolks, beaten
beaten serving,
serving, if if desired. Hot custard
desired. Hot custard can
can be poured into
be poured into
Dash
Dash of nutmeg oiled 88 X
oiled x 4-inch
zl-inch Joaf pan and,
loaf pan and, after
after chiIling,
chilling, eut
cut
Dash of salt into
into 66 strips
strips for frying, if
for frying, if desired.
desired. Yield
Yield 66 servings.
servings.
11 teaspoon
teaspoon vanilla extract fried custard

287
2t1
 b
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s t

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rtQ
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&:fi

frozenn christmas
froze cus la rd
c hr is t mas custard

frozen christmas custard 1I vanllla pod or 1l leaspoon

teorpoon vanllla
vrnllla exlract
extrrct
Sugar to taste
tasie
2 tablespoons
tablerpoonr chopped
chopped candled
candled cherries
cherrles 3 eggs,
eggc, separated
sepamted
2 tablespoons
tableopoonr chopped
chopped candied
candled glnger Make with small
paste with
Make paste small amount
amount of of milk
milk and
and
tablecpoonr chopped
2 tablespoons chopped candled plncapple
candled plneapple potato flour.
2 tablespoons ralrlnr
trblerpoong raisins Combine remaining milk and vanilla pod in top
1I tablespoons
lablupoons currants
currrnts of double
doubh boiler; bring to boiling. Stir in paste un-
tnblespooncchopped
2 tablespoons chopped mlxed candled peel
mlxcd candled til smooth. Remove vanilla pod (rinse and and dry for
Vt cup
213 ctp sauterne
rouicrne future use). Stir in sugar until weil
well mixed.
2 rcclpee Bmlc Confectioners'
reclpes Basle Confectloners' Custard (see Index) Beat egg yolks thoroughly; stir in sm ail amount
small
22 cupc cream, sdffly
wblpplng crerm,
cups whlpplng stiffly beaten of hot
of hot mixture.
mixture. Return
Return egg
egg mixture
mixture to to double
cherries, ginger,
Combine cherries, ginger, pineapple,
pineapple, raisins,
raisins, boiler;
boiler; cook,
cook, stirring constantly, until sauce
stirring constantly, until sauce is
is
currants,
currants, and and mixed peel in
mixed peel small bowl.
in small bowl. Pour smooth. Remove from heat; let cool to lukewarm.
lukewarm.
sauterne over mixture. Let Let stand 1I hour;
hour; drain. Beat egg
Begt egg whites
whites until stiff peaks
until stiff peaks form.
form. Fold
Add fruit mixture to custard.
custard. Fold in whipped of egg whites
% ofegg
I!J into custard
whites ioto custard until
until thoroughly
cream until well
cre,am weIl blended. Place in lightly
Iightly oiled 8- blended; carefully fold in remaining
fold in remaining eggegg whites.
cup souffld
cup freeze until
souffle dish; freeze until hard. Chili until ready to serve. Yield
Chill until Yield 66 to 88 servings.
To unmold, let
To unmold, stand at
custard stand
let cuetard at room
room tem-
perature 10 l0 minutes. Dip bowl in hot water; turn
custard out onto
custard onto platter.
platter. german custnfd
gelman custard with
Pour boiling water into bowl; dip sharp sharp knife
into
into water. Cut custard into
water. Cut wedges; place
into wedges; place on
raspberries
platter. (Dip knife into hot water before
serving platter. I1 quart
quart fresh rarpberrlec
raspberrles
cutting
cutting each
each slice.) I1 plnt frcoh currants (optlonal)
fresh currrnts (optional)
Frozen custard can be made made into balls by by using
using Sugar lo
Sugrr to trste
taste
ice-cream Bcoop
ice-cream dipped into boiling
scoop that has been dipped boiling I1 reclpeGermmCmtsrd
reclpe German Custard
water. Yifild
wat€r. 10 to 12
Yield t0 12 servings.
servings. raspberries, currants,
Combine raspberries, currants, and
and sugar
sugar in
large bowl; chill
large chilI until
until ready
ready to serve.
serve.
german custard (sauce
germ0n Spoon raspberry
Spoon raspberry mixture into serving
serving dishes;
dishes;
custard. Three
top with generous amount of custard. Three lG
10-
allemande)
allemande) ounee packages
ounce packages frozen
frozen raspberries can
can be
be sub-
sub-
cups mllk
21/1 cupe
2lzz mllk fresh raspberries, if
stituted for fresh if desired. Yield 66
I1 tablecpoon
tablespoon potalo
potato flour servings.
288
2EE
 {CUSTARDe lll,.ssl,,l{ l5
fl 5l Alil} e DESSERTS

rum; mix
rum; weil. Chill
mix well. until partially
Chili until partially set.
set. Add
hazelnuts; mix until well
hatelnuts; mix weil blended.
blended.
until stiff peaks
cream until
Beat cream peaks form; fold into
form; fold
hazelnut mixture until blended. Turn into lightly
oiled 6-cup mold; chill firm. Unmold
chili until firm. Unmold onto
serving dish.
serving
Additional whipped
Additional cream can
whipped cream piped in
be piped
can be
topped with
rosettes around mold and each rosette topped
whole toasted
toasted hazelnut, if desired.
hazelnut, if desired. Yield about 8
servings.

little
Iittle chocolate pots
Y2 cups mllk
1llzz
2 cups
cups chocolate
chocolate chips
chlps
2eggs
2 eggs
/r cup sugar
~
srll
Plnch of salt
Pour milk into heavy saucepan; heat to boiling.
Combine
Combine remaining ingredients in
remaining ingredients in blender or
blender or
food-processor container. Pour Pour in hot milk; blend
at low speed 1I minute or until smooth.
smooth. Pour into 66
custard cups;
cups; chili
chill at least 2 hours before serving.
serving.
Garnish,
Garnish, if desired,
desired, with piped whipped
with piped whipped cream;
cream;
dust with chopped nuts.nuts. Yield 66 servings.
servings.

ntexican
mexican trifle
~% cup sugar
sugrr
1I tablespoon
tablespoon cornstarch
cornstarch
german custard with raspberries
~Yl leaspoon
teaspoonsaltsalt
hazelnut cream 22 cups mllk
cups mllk
:22 eus,
eggs, sllghtly
rllghtly bealen
beaten
1I redpe
reclpe Basle
Basic Confectloners'
Confeclloners' Custard
Custard (see
(see Index)
Index) 11 leaspooo vanllla
teaspoon vaollla
11 envelope
envelope unflavored.gelalin
unflrvored.gelatin 44 CUpS
cups cubed
cubed Pound
Pound CakeCrke (see Index)
(see Index)
22 lablespoons
tablespoons rum
rum 44 lablespoons
tablespoons brandy
brandy
1I cup
cup ground
ground toasted hazelnuts or
toasted hazelnuls or pecans
pecsns 44 tablespoons
tablespoons aprlcot
aprlcot preserves
preserves
1l cup
cup whlpplng
whlpplng cream
cresm Y2
Vz cup
cap whlpped
whlpped cream
cresm
Prepare
Prepare custard.
custard. 1I lableSpoon
tables'poon coofectloners'
confectloners' sugarsugar
Soften
Soften gelatin in 14Zr cup
gelatin in cup water;
water; stir
stir into
into custard
custard Grated
Grated semlsweet
semlgweet chocolate
chocolate
until
until dissolved.
dissolved. Cool
Cool custard
custard to
to lukewarm.
lukewarm. Add Add Toasled
Tossted sllvered
sllvered almonds
almonds
Combine
Combine sugar,
sugar, cornstarch,
cornstarch, and and salt in medium
salt in medium
saucepan.
saucepan. Stir Stir inin milk until well-blended;
milk until well-blended; cook cook
over
over medium
medium heat, stirring constantly,
heat, stirring until mix-
constantly, until mix'
ture boils
ture boils (it
(it will
will be
be quite
quite thin).
thin). Add
Add aa little
little to
to
eggs;
eggs; beat well. Add
beat weil. Add mixture
mixture to to rest of sauce
rest of sauce in in
pan;
pan; cook,
cook, stirring
stirring constantly, until mixture
constantly, until mixture startsstarts
to bubble.
to bubble. Stir Stir inin vanilla; cool, covered
vanilla; cool, covered with with
waxed
waxed paper.
paper.
Place
Place cake
cake cubes
cubes in in glass
glass bowl.
bowl. Sprinkle
Sprinkle withwith 33
tablespoons
tablespoons brandy;
brandy; drizzle with preserves.
drizzle with preserves. Pour Pour
custard
custard over
over cake
cake cubes.
cubes.
Whip cream
Whip cream with with confectioners' sugar until
confectioners' sugar until
stiff.
stiff. Fold
Fold inin 1I tablespoon
tablespoon brandy.
brandy.
Top
Top cake
cake andand custard
custard with
with whipped
whipped cream.
cream. Gar- Gar-
nish
nish with
with grated
gratedchocolate
chocolate and and almonds.
almonds. Coyer;Cover;
chili
chill several
several hours
hours before
before serving. Yield 44 to
serving. YieJd to 66
servings.
servings.
hazelnul
hazelnut cream
cream 289
2E9
 little choeofale
fillfe pots
chocolate pOIS

swiss roll and custard Unmold

Unmold andand eut in wedges
cut in wedges toto serve
serve.. Rolled
sponge cake can be made day day ahead andand wrapped
wrapped
1I recipe Basic
Basle Rolled
RolJed Sponge Cake (see Index) plastic wrap, if desired. Yield 6 to 88 servings.
in plastic
(7Vz-ounce) jar
1| (7V2-ounce) blackberry jam
jar blackberry
2 packages unflavored gelatin
packages unflavored
V2 cup cold
Vz co Id water
1 recipe Basic Egg Custard (see Index)
Basic Egg
sponge cake. Spread evenly with black-
Prepate spange
Prepaire
berry jam.
berry Roll up; let stand until ready to
jam. Roll ta use.
Sprinkle gelatin aver cold
gelatin over cold water;
water; letlet stand
stand 33
minutes
minutes toto soften.
custard in
Prepare custard in double boiler; stir in
boiler; stir in soft-
ened gelatin
gelatin until dissolved. Place top of double
boiler in bowl filled with ice. Let stand 5 minutes;
stir occasionally.
Cut rolled sponge cake into l0 10 even slices. Place
I1 slice in center of oiled
oiled 2-quart mold; arrange 33
evenly around side of mold. Slowly pour in
slices evenly
custard to
custard to half the depth of the
the depth the 3 slices.
slices. Place
another slice in center of custard; arrange 3 slices
around side between first 3 slices. slices . Pour in more
custard to half the depth of last 3 slices added. added.
Place another
Place another slice
slice in center of
in center of custard.
Cut remaining cake slice into thirds,
cake slice thirds, soso that
each third has curved
each curved side; place
place around side of
mold, straight-edge-down. Pour
mold, straight-edge-down. Pour in in remaining
remaining
custard. Chill
Chili several hours until firm.
hours or until
290 swiss roll
swiss roll and
and custord
eus lard
 rRUIT I I}I'SSHRTS
FRUIT· D .ISSERT

sugar; placeinin
place
UT
FRUIT
Combineapples,
Combine
greased
"- CotUin.
bakingdish.
greasedbaking
Combinefl6ur,
dish.
cinnamon,and
apples,cinnamon,

flour,brown
andsugar;

sugar,and
brownsugar' milkpowder;
andmilk powder;
applecharlotte
charlotte .uiin butter. Sprinkle mixture over apples.Bake
cut inLutt.r. Spiinkle mixture over apples' Bake
apple ininISO'f
350°Fonen oven1030minutes. Servewith
minutes.Serve withice
icecream'
cream.
6 medium cooking apples Yield4to6servings.
Yield 4 t<:1 6 servings.
6 medlum cooking apples
Y2 cup brown sugar
Vz cup brown sugar
Grated rind and jufce of llemon
Grated rlnd andtulce of I lemon
8 thinly eutsllces
slicesofofbresd
breadandandbutter
butter applecmnch
apple crunch
t Sugar
thlnly cut
medium-slzeaPPles
33medlum'size apples
Sugar
Grease 5-cup charlotte mold with butter. tA clp
Vn brownsugrr
packedbrown
cuppacked sugar
6rease 5-cup charlotte mold with butter'
Peel, core, and slîce apples. Place layer in bot- 3/l cupflour
3;4cup flour
Peel, core, ind slice apples. Place layer in bot- t/c
lom of mold;
mold; sprinkle
sprinkle with
with brown
brown sugar'
sugar, lemon
Iemon cupwhite
3;4 cug whitesugar
sugar
tom of
rind, and lemon
iina, ana
lernon juice.
juice. Cover
Caver withwith bread
bread and
and but-
but- /r~ teasPoon
leaspoonsalt
salt
;;;. until dish isis full;
ter. Repeat until-dish full; finish with
finish with
R6;"i butter. Cover with greased paper. Bake layer of
laver of /l~ teaspoon
teaspooncinnamon
dnnamon
bread and butter.
;;;"d;d cover with greased paper' Bake t1egg
egg
orbutter
margarine or
in-lSO;F o"en 3/n to I hour. Turn out of dish' if 113 iup melted margarine
in 350°F oven JA to 1 hour. Turn out of dish, if Yr cup melted butter
in
desired, and dredge
aisitea, and
dredge well
weil with
with sugarbefore
sugar before serving'
serving. paie and slice
Pare and Mix with
apples. Mix
slice apples. brown sugar
with brown sugar in
--Hieinatinely,
Alternatively, iut cut btead
bread % inch thick
Y4 inch thick before
before -baking Pan;
baking set aside.
pan; set aside.
aside'
buttering; line
line mold
mold with
with it,
it, buttered-side-out,
buttered-side-out. so so Mifflour, sugar, salt,
Mîx flour, sugar' cinnamon; set
and cinnamon;
salt, and set aside.
buttering; .gg;'.ii over
that pieces fit
tft"ipi..-J. fit tightly
tightly together.
together. Fill
FiJI with
with remaining
remaining ii."t
Beat-d;;
egg; mix wittr flour mixture''Spread
with flour mixture. -Spread over
at
ingredients packed tightly; bake as above. Yield 5 fr"l;.
fruit. Pour margarine over top' Bake
margarine over top. Bake at 375 oF 375oF
ingi.foi.ntt pacfed iigtritv; bake as above' Yield 5
lightly browned'
Serve
to 6 servings.
to 6 servings.
about 45
about 45 minutes, until lightly
minutes, until browned. Serve
Yield 6 servings.
warm. Yield 6 servings.
apple cobbler
apple cobbler
4 cups peeled, sliced baking apples
4 cups peeled, sliced boklng aPPles
apple fritters
1 Y3 cups sugRr aPPles, peeled,
4 to 6 cooking apples, cored
Peeled, cored
lYr cups sugar
I/S teaspoon cinnamon
Vr teaspoon cinnamon l{hite
-Cut wine
White to cover
wlne (0
Yl teaspoon almond extract (optioDal) into Y2%-inch Each
slices' Each
lzz teaspoon elmond extract
(optional) apptes crosswise into
Cut app'es -inch slices.
in wine
2 tablespoons butter
2 tablesPoons butter slice *iiif,a*
tfii will a hole in center' Soak slices
have a hole in center. Soak slices in wine
l Yl cups sifted flour 2-;;;t"
hours.
2 hours.
172 cups slfted flour in fritter Frv
batter' Fry
fritter. batter.
2 teaspoons baking powder dip singly
apples; dip
Drain apples; singly in
2 terspoons baking Powder paper
Yl teaspoon salt
Vr teaspoon salt liehtiy browned
until lightly
untiJ all over; drain
browned ail over; drain -on on paper
Yod cup buUer 5.tui piping
lo*.r. Serve
towel. piping hot. Yield 44 ta
hot. Yield servings'
to 66servings.
Vn cnp butter
1 egg, beaten
I
213 egg' beaten
cup milk fritter batter
lritter batter
'-pii.
2/s cup mllk
Place apples inin1IV2-quart
Vz-quart baking dish. Sprinkle
baking.dish'.Sprinkle
22egg yolks
egg yolks
with 1 cup sugar, cinnamon,
2/rcup
2!3 milk
cupmilk
"ppfes
wiirr r cuiiugat, cinnamon, and almond extract,
and almond extract'
1Itablespoon lemon juÎce
tablespoon lemon iulce
dot with 22tablespoons butter.
dot with tablesPoons butter.
--iirt-iioui, butter
melted butter
tablesPoon melted
11tablespoon
Sift flour, baking powder, Y3vtcup
uaiing powder, sugar, and
cup-sugar' and
flour
l Icup
cupflour
salt into mixing
t"tt into mixing bowL
Uowt. Cut
Cut inin /r
lJ.t cup
cup butter
butter untH
until
v.s/rfeaspoon salt
teaspoonsalt
mixture is slightly coaorser than cornmeal.
ri*tur.
'--botUin. is slighily codrser than cornmeal' sugsl
tablespoonssugar
22tablespoons
Combine egg and milk;
igg-and milk;pour pour into dry
dryingre-
ingre-
dients. Stir just enough totocombine; .intospoon over 22eggeggwhiles, stlff
beatenstiff
whites,beaten
Stir jusl enough combine; spoon over
dients.
apples in baking dish.
apples in baking dish.
--b"f..
Bake inin425 oF oven
ovenabout
about3030minutes,
minutes,until
until Deep
Deepfatfatfor frYlng
forfrying
425-'F Cbmbinebatter
Combine ingredientsininorder
batteringredients given bY
ordergiven by
browned. Serve with fresh cream, sour
sour cream,
cream' oror in
browned. Serve withYield
ice cream, ififdesired.
fresh cream,
6 6toto8 8servings. with wooden spoon' Fold
stirringwith wooden spoon. Fold in egg whites
stirring egg whites
i.. .t."t, desired. Yield servings'
last.
last.
Heatfatfatininlarge
Heat skillet'
largeskillet.
apple
applecrumble
crumble
1 (l-pound) canpie apples
I (l-pound)can
1 teaspoon clnnamon
Pie apples applejohn
apple iohn
I tersPoon cinnamon
2 tsblespoons sugar tyipounds
1 Yl pounOscooking apples,peeled,
cookingapples, sliced
cored'sliced
peeled,cored,
toblesPoons $ugar
v.s2%cup flour
cup flour
3;43/ sugar
cupsugar
cup
Y2 cup packed brown sugar YlYzteaspoon cinnrmon
groundcinna
teaspoonground mon
Yz cap packed brown sugar nutmeg
gratednutmeg
3 lablespoons milk powder I teaspoongrated
lleaspoon
3 tablesPoons mllk Powdcr butteroror margrrlne
6 tsblespoons softened buUer 2 tablisPoons
2 tablespoons bulter margarine
6 tablespoons softened butter
291
291
 applejohrr
pastry down.
down. Place
Place inin baking
baking dish;
dish; put
put sugar
sugar and
and butter
butter
2 cupi alJ-purpose
l cups flour
all-purpoce f10ur in center of
ln center of each
each apple.
apple. Sprinkle
Sprinkle with
with cinnamon;
cinnamon;
7r terspoon ralt
Yl teaspoon saU pour water
pour water around
around apples
apples tato prevent
prevent sticking.
sticking.
1I teaspoon
teropoon baking powder
beklng powder Bake,
Bake, uncovered,
uncovered, al at 400°F
400oF unlil
untii tender,
tender, 45
4j min-
min-
Vz cap butter or margarlne
Yl cup butter or margarine utes
utes to
to 1I hour.
hour. Yield
Yield 66 servings.
servings.
% cup mllk
1/3 cup milk
Preheat oven
oven to
to 425
425oF.
Preheat
Put apples into
oF.
baking
Put apples into baking dish. dish.
baked apples with
.YT !ug*
Mix sugar
with butter.
butter.
with
with spices;
spices; sprinkle on
sprinkle on apples.
apples. Dot cranberry filling
with 44large
large spples
apples
. qift flour,
Sifl flour, salt,
salt, and powder together; cut
baking powder
and baking cur
rn butter. milk; 8t tablcspoons
tablespoons whole
whole cranberry
cranberty sauce
sauce
Add- mix
in butter. Add milk; mix with fork with fork until ingr+
until ingre- 1Itablespoon
tablespoon butter
buUer oror margarine
dients
dients are
just blended. Knead
are just blended. Knead lightly on floured
Iightly on
margorlne
3/t
3;4 cup boiling water
cap bolllng
surface.
Roll out;
surface. -Roll cut into
out; cut into 2-inch
2-inch iounas.
rounds. Arrange tablespoons sugar
2 tablecpoons sugar
on top
on top of apples; press
of apples; si des down
press sides down weil.
weil. Core apples to within tA
to within V2 inch of bottoms;
bottoms; fill
fill
Brush- lightly with milk. inch of
_ Brush Iightly with milk. Bake Bake 2525 minurcq.
minutes. centg!
centers with cranberry sauce. sauce. Dot
Dot tops
tops with
with but_
but-
Reduce heat
|eduge heat to
ta 350.F;
350°F; cook
cook 20 minutes. Viiia
20 minutes. Yield S5 tp
ta ter. Place in 8 x 8-inch
ter . Place 8-inch pan
pan with
with Uoiting
boiling water.
water.
6 servings.
6 servings. Bake in
Bake in preheated
preheated 3zjoF
375 oF oven
oven 40
40 to
to 60
60 miiutes
minutes or
or
until
umil tender
tender but
but not
not mushy.
mushy. Serve
Serve hot
hot or
or cotd;
cold;
applesauce
applesauce sprinkle with
sprinkle sugar just
with sugar just bifore
before serving.
serving. yietd
Yield 4i
2 pounds rpples
2 pounds apples servings.
servmgs.
Yr cup wrter
Y3 cup water
% cup
cupsugrr
v.. sugar bakedapples
boked appleswith
withoanberryfilling
cranberry filli-ng
Pa-re appleg if desired; trim away bruised or in-
. Pare apples if desired; trim away bruised or in-
jured areas. Core; slice.
jured areas. Core; slice.
B-riqg water to
Bring water ta boil;
bail; add
add apples. Cover; reurn
apples . Cover; return
toto boil.
bail. X.educe
Reduce heat; simmer until
heat; simmel until apples
apples arb
are
tender,
tender, about 12to
about 12 15 minutes.
ta 15 minutes. Stir
Stir occaiionally
occasionally
totaprevent
preventsticking; removefrom
sticking;remove fromheat.
heat.
Put apples through food mill
Put_a-pples through food mill or
or sieve;
sieve; add
ad!i
sugar.Mix
sugar. Mixthoroughty; chili.yield
thoroughly;chilt. Yield66servings.
servings.

baked
bakedapples
apples
6large
6 largebaklng
bakingapples
apples
6 tablcspoons sugar
6 tsblespoons sugar
2 tablespoons butter or margarlne
2 tablespoons butter or margarine
Clnnamon montototagt€
/rCinna
Ylcup
cupwater
water
taste

,^Y-1h andcore
Washand. apples;pare
coreapples; pareone-third
one-thirdofofway
way
down, or slit skin around apple
down, or sHt skin around appleabout abouthatfwai,
halfway
292
292
 bananasllombi
l/a
1 v.t cups pureed rasPberries
raspberrles
bananas flambd
bananas flambé I1 cup Basic
Basle Confectioners' (see lndex)
ConfeetjoneTS' Custard (see Index)
44 tablespoons
tablespoons butter
bulter or
or margarine
margarine l1 cup
cup whipplng cream, whiPPed
whipping cream, whipped
22 tablespoons
tablespoons brown
brown sugar
sugar Pour
Pour Vz cup water into
Y2 cup Add
saucepan. Add
into small saucepan.
11 teaspoon
teaspoon cinnamon
cinnamon stand 5 minutes.
gelatin; let stand in lemon juice;
minutes. Stir in juice;
6
6 peeled
peeled ripe bananas, cut
bananas, eut in half
hal' lengthwise
lengthwise place over low
place over low heat,
heat, stirring constantly until
stirring constantly
/lv.t cup
cup rum dissolved. Cool to room temperature.
gelatin is dissolved.
Melt butter
butter in medium skillet.
sldllet. Combine raspberries, custard, andand gelatin mix-
Mix
Mix brown sugar
sugar and cinnamon;
cinnamon; sprinkle sorne
some ture; blend weil.
ture; well
well. Fold in whipped cream until weil
over bananas.
over bananas. Put bananas
bananas in butter on moderate
moderate blended. Pour
blended. into oiled
Pour into oiled 6-cup
6-cup mold; chill until
mold; chili until
to low
to low heat;
heat; cook
cook until
until Iightly
lightly browned.
browned. Turn firm.
once; sprinkle with
once; sprinkle with remaining
remaining sugar
sugar mixture.
mixture. For a large party, double the recipe and put half
put half
Spoon rum over bananas.
Spoon rum over bananas. Serve
Serve bananas by them- custard
the mixture into small individual molds or custard
selves
selves or over ice cream. For a glamourous
over vanilla ice cups;
cups; surround
surround the the large
large mold with the
mold with the small
small
dessert,
dessert, heat rum, pour over bananas,
heat rum, bananas, and ignite. molds. Yield about 6 servings.
Yield 44 servings.
servings.

bavarois cream witll

with berry crisp
bluebenies, blackberries,
1I quart (4 cups) blueberries, or
blackberries' or
rasp berries
raspberries strawberries
strawberries
1llzz
Yz envelopes
envelopes unflavored
unflavored gela tin
gelatin Y3
Vt to 3/a cup
to 3;" cup 5ugar
sugar
33 tables po ons lemon r/ecup
cap butter
butter or margarine
or margarine
tablespoons lemon juice
luice 1;4
bavarois
bavorois cream
cream with raspberries
rasPberries

s$
DNSSNRTS •T FRUIT
DESSERTS FRUIT

leCUp
3;" cup uncooked qulck rolled
uncooked quick rolled oats
oats cool.
cool.Pour
Pour over
over mangos jars. Brandied
mangos ininjars. Brandied Mangos
Mangos
V3
lzr cup flour
cup flour can
canbebesealed
sealedand
andstored
stored for
for future
future use.
use.
V3Yscup packed brown
cap packed brown sugar
sugar Serve
Serve over
over ice cream or
icecream oralalone
one asasan
anafter-dinner
after-dinner
Put berries
Put in baking
berries in pan; spririkle
baking pan; with enough
sprinkle with enough fruitcordial.
fruit cordial.Yield
Yield 22(l-quart) jars.
(l-quart) jars.
sugar to
sugar to sweeten.
swseten.
Mix butter,
Mix butter, rolled
until crumbly;
until
rolled oats,
crumbly; sprinkle
flour, and
oats, f1our,
sprinkle over
over berries.
brown sugar
and brown sugar
Bake atat
berries. Bake
broiled fruit with
broiled fruit with cinnamon
cinnamon
about 30
350oF about
350°F 30 minutes, until lightly
minutes, until lightly browned.
browned. 33bananas
bananas
Yield 66 servings.
Yield servings. Vl/r medium
medlum pineapple (or 33slice~
pineapple (or sllces canned
canned
pineapple)
plneapple)
22 medium
medlum apples
apples
blueberry trifle
blueberry trifle VlVzcup
Yzcup
cap melted
melted butter
butter
Vl cu,p brown
brown sugar
sugar
3 eggs
3eggs Ground
Ground cinna mon
clnnamon
}6 cup
V3 cup sugar
sugar
Peel
Peel bananas.
bananas.
1I V2lzz tablespoons cornsttrch
trblespoons cornstarch
Peel
2cups milk milk Peel pineapple;
pineapple; remove core. Cut
remove core. Cut slices
stices YI
% inch
inch
2cups thick.
vrnllla extract
teacpoons vanilla
22 teaspoons exltrct thick.
Peel
Peel and
and core
core apples;
apples; slice % inch
slice 3;" inch thick.
thick.
24 flngers
24 lady fingers
/r cup
V3 sheffy
cup sherry Place fruits on cookie sheet lined
Place fruits on cookie sheet lined with
with foil.
foil.
Brush well
Brush well with
with butter.
butter. Sprinkle
Sprinkle with with brown
brown sugar
sugar
44 cups frech blueberries
cups fresh blueberrles or or dry-pack frozen .
dry-pack frozen and
and cinnamon.
cinnamon. BroilBroil 33 to
to 44 inches
inches from
from heat
heat 55
blueberrles, rinsed,
blueberries, dralned
rineed, drained
minutes;
minutes; turnturn once.
once. Serve
Serve with
with sour creatn or
sour cream or soft-
soft-
1I cup heavy cream,cr€sm, whipped
whlpped
ened geam f1avored
ened vanilla
vanilla iee
ice cream flavored with with rum.
rum. Yield
Yield 44
22 tablespoons confectlonerr' sugar
tableepoons confectioners'
to
/z teaspoon almond extract to 66 servings.
servings.
Vz
/r cup slivered
t;.. ellvered toasted
tossted almonds
tablcspoons sugar
3 tablespoons sugsr brown betty
Beat eggs
Beat and sugar
eggs and until weil
sugar until well blended
blended andand 44 slices
sHces dry
dry bread
brcad
foamy. Stir
foamy. in cornstarch; gradually
Stir in gradually stir in milk.
stir in milk. v..Ye cup
urp melted butter
butler or margarine
margarlne
Cook over low low heat,
heat, stirring constantly,
constantly, about l0
about 10 1llzrVl pounds rhubarb, wiped,wlped, eut
cut into
into about
about 2-inch
2-lnch
minutes,
minutes, until until custard
custard begins to thicken;
begins to thicken; do do not lengths
lengthe
boil. Cool; stir in vanilla. 2/t cup
2/3 cup brown sugar
sugar
Split ladyfingers;
Split ladyfingers; arrange
arrange on on bottom
bottom of glass v../r teaspoon grated nutmeg
nutmeg
serving bowl. bowl. Sprinkle with with sherry;
sherry; coyer
cover with 2 Yn teaspoon
t;.. teoepoon ground
grnund cinnamon
clnnamon
cups blueberries.
cups blueberries. Spoon custard over over blueberries. 1I tablespoon
tablespoon lemonjuice
lemon Juice
Whip cream with confectioners' sugar and
with confectioners' and al- Preheat oyen
oven to 375°F.
375oF.
mond extract;
extract; spoon around outer edge of bowl. Cut bread
bread into small
small cubes;
cubes; toss
toss in
in melted
melted but-
but-
Stand almonds upright cream; fill center with
upright in cream; ter.
ter. Put Put about
about V3Vt into
into greased
greased shallow
shallow baking
baking
remaining
remaining blueberries. Sprinkle Sprinkle berries
berries with sugar; dish. Coyer
dish. with half the
Cover with the rhubarb
rhubarb and and half
half the
the
chill
chili before
before serving. Yield 6 to 88 servings. other ingredients.
other ingredients. Repeat;
Repeat; toptop with
with remaining
remaining
bread cubes.
bread Bake about
cubes. Bake about 30 30 minutes,
minutes, untU
until
rhubarb is
rhubarb is cooked
cooked andand top
top is
is crisp
crisp and
and brown.
brown.
brandied mangos
brandied mangos Yield 44 servings.
servings.
cup granulated
11 cup granulated sugar
sugar
I1 cup
cup water
water brown betty
brown betty with hard
22 (2-tnch)
(2-inch) clnnamon
cinnamon stlcks
sticks
{4 cups
cups mangos, sliced (3
mangos, sllced (3 or
or 44 medlum
medium mangos)
mangos) sauce
I1 cup
cup brandy
brandy 44 cups
cups clnnamon-ralsln
cinnamon-raisin brearl
bread cubes
cubes
I1 lablcspoon plus I1 terspoon
tablespoon plus teaspoon cornstNrch
cornstarch 44 trblespoons
tablespoons butter
butter or
or margarlne
margarine
Combine
Combine sugar,
sugar, water,
water, and
and cinnamon
cinnamon in
in l2-inch
l2-inch V2
Vz cup brown
cap brown sugar
sugar
frying pan;
frying pan; bring
bring toto boil.
boil. Turn
Turn down
down heat;
heat; simmer
sim mer 1 jar or can applesauce
I Jar or can applesauce (2 (2 cups)
cups)
22 to minutes, until
to 33 minutes, until liquid
liquid isis clear.
clear. Add
Add mangos,
mangos, teaspoon cinnamon
VI teaspoon
lzz cinna mon
stir gently
stir gently to coat with
to coat with sugar
sugar mixture.
mixture. Simmer
Simmer 33 /r
Vz teaspoon
teaspoon sdt
salt
minutes.
minutes. Remove
Remove mangos
mangos from syrup wlth
from syrup with slotted
slotted ln medium
In medium skillet
skillet sautC
sauté bread
bread cubes
cubes in
in melted
melted
spoon; place
spoon; place in quart jars,
in quart jars, filling
filling two-thirds
two-thirds full.
full. butter. When
butter. When lightly
lightly browned,
browned, addadd sugar,
sugar, apple.
apple·
Add brandy to
Add brandy to remaining
remaining syrupsyrup inin pan.
pan. Dilute
Dilute sauce, cinnamon,
sauce, cinnamon, and and salq
saIt; stir
stir until
until hot.
hot. Serve
Serve
cornscarch with I1 tablespoon
cornstarch with tablespoon cold cold water;
water; add
add toto warm with
warm with dollop
dollop ofof hard
hard sauce
sauce on
on top.
top. Yield
Yield 44 to
to
brandy syrup. Stir
brandy synrp. Stir over
over medium
medium heat heat until
until thick;
thick; 6 servings.
6 servings.

294
294
 I.RUTT.
UI •
DNSSERTS
E

hard sauce
hard sutce
2 tablespoons soft butter or margarine
cool cantaloupesplit
cool cantaloupe split
2 tablespoons soft butter or margarlne
Y2 cup confeetloners' sugar I 1cantalouPe
cantaloupe
Vz cup confcctloners' sugar
V! teaspoon lemon or orange rind 11qurrt
Quartvrnllla icecream
vsnillaice cream
lzr teispoon lemon or orange rlnd
Mixingredients
ingredientstogethet
togetherininbowl
bowlininorder
ordergiven
given I 1cup freshblueberrlcs
cupfresh blueberries
Mix
until very
until smooth. Sauce
very smooth. will
Sauce will melt into
melt into warm
warm -FreshLlme
Fregh LimeSauce
Sauce
Brown Betty. Cut cantaloupeinin half;
Cut cantaloupe rem ove seeds'
half; remove Sliceinto
seeds. Slice into
Brown Betty. rem overind.
--id
12equal
12 wedges; remove
equalwedges; dnd.
To assemult splits: Arrange
assemble splits: wedges in
Arrange 22 wedges În serving
serving
cherry cobbler
cherry cobbler dish. Place 2 scoops ice cream between melon
dish. Place 2 sioops ice cream between melon
Y2 cvrg
cupbutter
buUeror
ormargrrlne
margarine wedges. Sprinkle
wedges. with 2
Sprinkle with 2 heaping
heaping tablespoons
tablespoons
Yt
314 cup
cupsuglr
5ugar fresl iml Sauce
Fresh tLime over all.
Sauce over aIl. Repeat process for
Repeat process for
3/ serving. Yield
additional serving.
each additional Yield 66 servings'
servings.
each
I1egg,
egg, beaten
beaten
,If) cup milk
% cup mllk fresh lime sauce
trahllme sauce
2 cups alhPurPoee
all .. purpose flour
flour /r
Y4 cup
cup sugar
sugar
2 cups
2teaspoons
teaspoons baklngbaklng powder tablespoons cornstarch
22 tablespoons cornstarch
2 Powder
Y2 tercpoon
teaspoon salt salt Dash of
Dash of srlt
salt
/z
1 No. 2 can cherry pie filling
1- No. 2 can cherrY Ple filllng Yl cup
Yz cup water
water
Cream butter and sugar. Add egg; mix weil.
Cieam butter and sugai. Add egg; mix well' l1 tsblespoon buUer or margarlne
tablespoon butter margarine
Blend in milk.
Blendinmilk. /r
If.c teaspoon grated frcsh
teaspoon grated lime rlnd
fresh llme rlnd
- Combine dry ingredients; add to butter mixture.
Combine dry ingredients; add to butter mixture' 2 tablespoons fresh llmeJulce
2 tablespoons lime juice
Spread half
Sniead
half of of batter
batter inin greased
greased 8'inch-round
8-inch-round con- Combine cornitarch, and
sugar' cornslarch,
Combine sugar, in small
salt in
and salt small
;,ft;i
tainer; cover
cover with
with t/t
~ caocin pie
pie filling.
filling' Spread
S.pread with ,"u..pan; stir in
saucepan; water. Cook
i-n water. medium heat,
over medium
Cook over heat,
remaining batter;batter; top
top with
with remaining filling. Bake
remaining filling' stiiririg constantly,
stirring until thickened
constantly, until and clear.
thickened and Re'
clear' Re-
rimaining juice;
in 375 oF oven 30
in 3T5oFioven 30 minutes
minutes or or until
until done.
done' Serve
Serve tnoni from
move F.om heat. butter, lime rind, and
heat. Add butter, lime rind, and juice;
warm with plain or whipped heavy cream
cream or with
with mixwell.
mix Cool.
wel1. Cool,
waim wittr plain or whipped heavy
vanilla ice cream. Yield 8 servings.
servings.
vanilla ice cream. Yield 8
brandy
figs in brandy
cooked
cooked fresh
fresh fruit
fruit r/n cup
JA cup sugar
sugar
6 medium-size apples or peaches 44 cardamom
cardamom seedsseeds
6 medlum-slze aPPler or Perchec 3/ecup
1 cup water V4 cognac
cug cognac
l cup water
About Y2 Y2 ralslne
cup sugar Vzcupcup raisins
About Vz cuP sugar almonds
toasted almonds
1 teaspoon vanilla Vzcup
V! cui blanched
blanchcd toasted
1 tearpoon vanllla drained
flgs' drained
Pare and sUce apples or peaches. (l-pound 4-ounce)
1f (l-pound a-ounce) can Kadota figs,
canKadota
Paie and slice aPPles or Peaches. seeds, cup
and !.1V1cup
Put watert and sugar to boil- Combine
Combine sugar, cardamomseeds. and
sugar' cardamom
iut t""t and cookiugar inin large
large pan;
pan; heat
heat to boil-
constantly' un-
ing. Add fruit; slowly until tender. Add Cognac sauclpan; cook, stirring
Cognac ininsaucepan; cook, stirring constantly, un-
ini. naO fruit; cook slowly-until.tender' Add almonds;
vanilla and more sugar,
sugar' if
if needed.
needed' YieJd
Yield 66 tiltiiiug"t
sugar isisdissolved. StirininraisÎns
dissolved.Stir raisinsandandalmonds;
u"ititt" and more
servings. heat
heatthrough.
through.
servings.
cherry cobbler

zlE
295
 DNSSARTS• TFRUIT
DESSERTS FRUIT

figsininchafing
Placefigs chafingdish; poursugar
dish;pour sugarmixture
mixture 1 Ibanana,
banana,slieed,
Place sliced,sprinkled
sprinkledwith
withlime
limeororlemon
lemon
over figs. Placeover
over figs. Place lowflame
overlow fllmeuntil
uniilfigs
figsare
are juiee
heated through; spoon sugar mixture oviriiis fre- Juice
heated through; spoon sugar mixture over figs fre- 6 6dates,
dates,eut
cutininhalf
half
quently.
quently. 1/87rcup
cupehopped
choppedwalnuts
walnuts
, cognacininsmall
remaining^.cognac
l{...tremaining smallsaucepan.
saucepan. orangesininglass
Placeoranges
Place glassbowl.
Heat
tgmte;.pour overfigs.
figs.Serve yielO
bowl.Combine
Combinewith with
Ignite; pour over immediately.Yield
Serveimmediately. apple,banana,
apple, banana,and anddates.
dates.Sprinkle'With
Sprinklearithwalnuts.
aDout 4 servings. walnuts.
about 4 servings. Yield
Yield22servings.
servings.
fried bananas
fried bananas
v..I/lteaspoon
flour
cupflour
cup
clnnamon
fruit-cocktail dessert
fruit-cocktail dessert
1 teaspoon cinnamon 22eggs
eggs
blnanas, sliced
66bananas, sllcedlengthwlse
lengthwlse
2 gr_po1e tablespoons shortening 1Ican
canfruit
frultcocktail
cocktail
2 or more tablespoons shortening Vz cups
11/z cupssugar
sugar
Mix flour
Mix flour and
and cinnamon
cinnamon together;
toglther;thoroughly
thoroughly
coat each piece ofof banana wiih mixture.
banana with mixture. Iftf-ba_
22cups flour
cupsflour
coat each piece ba- Vz%teaspoon
teaspoon salt
nanas are
are very
very long, you may
long, you prefer to
may prefer to quarter
quarter salt
nanas 22teaspoons
teaspoonsbaklng
them. baklngsoda
soda
them. 1I teaspoon
teaspoon vanilIa
-shortening in medium
Heat shortening in medium skillet.
skillet. Brown
Brown vanllla
_ Heat VIVzcup
cupbrown
brown sugar
iloured bananas; slowly
floured bananas; slowly turn
turn them
them once.
once. Remove
Remove
sugar
to heated platter; sprinkle
heated platter; sprinkle with yield 44 to 1I cup
cup dry
dry flaked
flaked coconut
coconut
to with sugar.
sugar. Yield to 66
servmgs. Mix
Ivlix together
together eggs
eggs and
and fruit
fruit cocktail.
cocktail. Add
Add sugar;
sugar;
servings. mix
mix weil.
well.
fruit bowl
fruit Sift
Sift together
together_ flour, salt, and
flour, salt, and soda.
put into'9
soda. Add
Add egg mix-
egg mix-
ture; mix. Add
ture; mix. Add vanilla.
vanilla. Put into.g xx 13 x 2-inch
t3 x-)-inch
1I can mandarln oranges,
can mandarin oranges, drained
drained pan; sprinkle
pan; with brown
sprinkle with brown sugar
sugar and
and coconut.
coconut. Bake
Bake
1I appJe, peeled, sliced
apple, peeled, sliced at 350°F
350oF for 30 30 minutes. yieid 66 servings.
minutes. Yield servings.
bananas
fried bananas
"fried
 W

fruit bowl 297

DHS!$IIRTS r FRIJIT
DESSERTS· FRl.if T'

fruit compote
fruit compote 22apples,
apples, peeled,
1Icup
cupwater
peeled, cored,
wateror
cored,cut
or pineapple
cutlnto
juice
plneappleJulce
Intorings
rings
1I can black cherries,
cnn black pltted, with
cherrles, pitted, wlthJulce
juice IfJVtcup
cug honey
honey
1I can peachcs, drained
can peaches, drrined 1I thln
lhin lemon
lemonslice
sllce
1f2
Yzcup brown sugar
eap brown (lf not
sugar (if nol sweet enough,add
sweet enough, /r
add li.! 1t stick
stickcinnamon
clnnlmon
cup more)
cup more) 1I banana,
banana, sliced
sllcedlengthwise
lengthwise andandinIn half
hrlf
1I box
box dried
drled apricots
aprlcots 22tablespoons
tablespoons sllced
sliccd almonds
almonds
J[lce of
Juice of 11 orange
orange Whipped
Whipped creamcretm for for garnish
gernish
Juice of
Juice of 1I lem
lemon
on cherrles or
44cherries or grapes
grrpes
Grated rind
Grated rlnd and flne slivers
nnd fine sllvers ofof lemon
lemon and
and orange
orange Combine
Combine ail all ingredients
ingredients (except
(except last
last4)4)inin small
small
Place all Ingredients
Place ail ingredients in in large baking dish;
large baking dish; bake
bake casserole.
casserole. Cover;
Cover; cook cook at 350"F 40
at 350°F 40 minutes.
minutes.
in 350°F
in 350oF ovenoven Ilf2 to 22 hours.
I Vz to hours. CookCook down until
down until Add banana;
Add banana; justjust heat
heat through.
through. Serve
Servefruit
fruit warm.
warm.
caramelized. Serve
caramelized. cold, or.
Serve cold. or, better still, reheated
better still. reheated Garnish
Garnish each each serving with almonds.
serving with almonds, whipped
whipped
with sour
with sour cream
cream or or unsweetened whipped cream.
unsweetened whipped cream. cream.
cream, and cherry or
and aacherry or grape.
grape. Yield
Yield 44servings.
servings.
Yield4to6servings.
Yield 4 to 6 servings.

fruitt in cream
frui fruit
fruit torte
torte
22 apples
apples
pastry
pastry
orangcs
2cups
2 cups nour
flour
22 oranges
2 bananas
bananas % cup
li.! cup sugar
sugar
Y2
7z cup sugar
1l cup
cup unsalted
unralted butter
butter
sugar
22 egg
egg yolks
yolks
1I cup whipping
whipplngcream
cream
Vr cup
li.! cap chopped
choppcd almonds
almonds fil/ing
filtlns
Peel all fruits;
Peel ail fruits; eut
cut into slices
slices or
or pieces.
pieces. Sprinkle
Sprinkle 33 to to 44 cups
cups fresh,
fresh, canned,
canned, or or frozen
frozen fruit
frult
sugar fruit; let stand
$ugar over fruit; l0 minutes.
stand 10 minutes. Y2
Yz cupcap sugar lf fresh
ougar if fresh fruit
frult islg used
used
Whip cream until stiff; fold
until stiff; fold into fruit. Sprinkle
into fruit. Sprinkle Ve cup
li.! wrtel,lf
cup water, if needed
needed
nuts over top. Yield 6 servings. 22 tablespoons
trblecpoons cornstarch
cornslarch
almond coatlng
fruit with honey sauce ahnondcoatlng
1I egg white
egg whlte
peaches, peeled, cubed
2 peaches, tablespoon sugar
11 tablespoon sugar
firsh or canned pineapple chunks
2 cups fresh 1f2
Vz cup
cap sliced
sllced toasted
toastcd almonds
almonds
with

298
29E
 topping
topptng
22 tableepoons
tablespoons sugar sugar hot baked grapefruit
hot baked grapefruit
11 teaspoon
teaspoon vanilla 33 grapefruits
l1 cup
cup heavy cream, whipped
heavy cretm, whipped 6 teaspoons Madelra
6 teaspoons or dry
Madeira or dry sherrY
sherry
Prepare
Prepare pastry: Mix flour and sugar. CutCut in but- 6 tablespoons brown
6 tablespoons brown sugar
sugar
ter until
ter until mixture
mixture resembles
resembles coarse crumbs. Add
coarse crumbs. Butter
egg yolks; mix to form dough.
egg dough . Press into bottom maraschino chcrries
6 maraschlno cherries
and sides of lGinch springform
and sides of lü-inch springform pan. pan. Dough Cut each
Cut grapefruit in
each grapefruit in half;
half; remove
remove centers.
should come
should come I1% inches up
Y2 inches up sides. Bake in
sides. Bake in pre- Loosen all
Loosen sections from
al! sections skin with
from skin with grapefruit
grapefruit
heated
heated 375 3?5oFoF oven
oyen 2020 to 252S minutes, until
until pastry is knife;
knife; scallop or
or notch but
rims, but not
rims, not very deep.
very deep.
firm
firm and
and light brown. dish; sprinkle
Place grapefruit in shallow baking dish; sprinkle
Prepare
Prepare filling:
filling: Drain fruiti reserve juice. Crush
fruit; reserve with 1I teaspoon
each with
each teaspoon Madeira and and I1 tablespoon
iablespoon
1I cup
cup fresh
fresh fruit to make rnake juice. Add sugar to fresh sugar. Dot with butter. Bake in
brown sugar. in preheated
preheated
fruit;
fruit; let stand Y2
let stand hour. Drain juice; add water to
Vz hour. 350°F oven, 1I rack above center, 25
350oF oyen, 2S to 30 minutes
make
make I 1 cup. or until grapefruits are
or until heated through and
are heated tops
and tops
Mix cornstarch
Mix cornstarch and and fruit juice; cook
fruit juice; cook andand stÏl
stit are
are golden. Place a cherry if
cheiry and a small fresh leaf, if
over
over medium
medium heat until thickened.
heat until thickened. Place
Place whole available, in center
available, in center of each grapefruit half. Place
each grapefruit half. Place
fruit
fruit in
in baked
baked pastry shell. Pour
pastry shell. Pour thickened fruit
thickened fruit platter. Yield 6 servings.
grapefruit on serving platter.
grapefruit
juice over
juice top;
over top; chillchilI thoroughly. Carefully rem ove
remove
torte
torte from
Make
from springform
springform pan. pan.
until foamy.
white until
melon balls with rum
Make coating:
coating: Beat Beat egg egg white foamy.
(l2-ouncs) packages
22 (12-ounce) balls
melon baUs
packages frozen melon
Gradually
Gradually beat beat in in sugar;
sugar; beat
beat until stiff peaks
until stiff peaks
Y2 rum
light rum
cup light
Yzctu'p
form. Spread
form. Spread meringue
meringue around
around outside
outside of
of pastry
pastry
off V2
drain off
balls; drain Stir
synrp. Stir
shell. Thaw melon
Thaw melon balls; cup syrup.
Vz cup
shell. Press
Press in in almonds
almonds so so they
they completely
completely coyer
cover
in rum; chill thoroughly before using. Yield
sides. in rum; chili thoroughly before using. Yield 44
sides.
Prepare servings.
servings.
Prepare topping:
topping: Gently
Gently fold
fold sugar
sugar and
and vanilla
vanilla
into
into whipped
whipped cream cream. . Spread
Spread over fruit. Garnish
over fruit. Garnish
with
with sliced
sliced toasted almonds, ifif desired.
toasted almonds, desired. Yield to
Yieltl 88 to orange
orange bavarian cream
10 l0 servings.
servings. 11 tablespoon geladn
unflavored gelatin
tablespoon unflavored
ginger
ginger pears
pears v.. cup cold water
Vn cupcold water
le cup
3;4 orangetulce
cap orangejuice
1I (29-ounce)
(29-ounce) cancan pear
pesr halves
hrlves in
In syrup,
syrup, drained
dralned 22 tablespoons lemon Juice
tablespoons lemon luice
(reserve
(rescrvesyrup)
syrup) /r teaspoon
Y2 grated orange
teaspoon grated rlnd
orange rind
Ginger conserve
Gingerconserve cup sugar
Y3Yr cup sugar
With
With slotted
slotted spoon
spoon place
place pear
pear ha Ives inin 9-inch
halves f-inch v..14teaspoon salt
teaspoon salt
pie plate
pie plate cavity-sides-up. Add Y2Vzcup
cavity-sides-up. Add cup syrup.
syrup. 1l cup crcam
whlpplng cream
cup whipping
Spoon V2t/z tablespoon
Spoon tablespoon conserve
conserve into
into cavity
cavity ofof each
each 1I cup firsh orange
cup fresh orenge sections, cutloto
sections, eut pleces
Into pieces
pear.
pear. Bake
Bake inin preheated
preheated 400°F
400oF oyen
oven until
until hot,10
hot, l0 gelatinin
Softengelatin
Soften water.
in water.
or
or115S minutes.
minutes. Combine fruit
Combine juices, orange
fruit juices, rind, sugar,
orange rind, sugar,and
and
Delicious servedwarm
Deliciousserved with vanilla
warm with vanilla ice
icecream.
cream. salt; heat
salt; to simmering.
heat to simmering. Dissolve gelatin inin hot
Dissolvegelatin hot
Yield66or
Yield ormore
more servings.
servings. mixture. Chill in refrigerator or over a bowl
mixture. ChilI in refrigerator Or over a bowl of ice of ice

299
299
 Place
Placeremaining
remaininggelatinin
gelatin inhaIf
halfgrapefruit;
grapefruit;chili.
chill.
To
Toserve,
serve,stir jellyiningrapefruit
stirjelly grapefruit with
withfork
forkand
and
place
placegrapefruit
grapefruitinincenter
centerofofdessert
dessertplatter.
platter.Halve
Halve
or quarteroranges;
orquarter oranges;place
placearound
aroundgrapefruit. yield
grapefruit.Yield
6servings.
6 servings.

orange
orange wine
wine parfaits
parfaits
orange-cup dessert
dessert
1I package
packrgeblackberry gelrtln
blackberry gelatin
orange-cup
Vtcup
34 cup bolling
bolllng water
water
cubes until mixture begins
cubes until mixture begins to to thicken; stir fre-
thicken; stir fre- lecup
quently.
34 cag red
redwlne
wlne
quently. v..Yncup
ctp orangejulee
orengelulce
Whip cream
Whip cream until just stiff.
until just stiff. Fold
Fold whipped
whipped cream
cream
pour (ll-ounce) can
11(lI-ounce) canmandarin-orange
mandarln-omngc sections,
eectlons,
and orange into gelatin
sections into
and orange sections gelatin mixture.
mixture. Pour dralned
dralned
into slightly moistened l-quart
into slightly moistened l-quart mold; chill mold; chill until
until Sweetened
Sweetened whipped
whtpped cream
crram
firm, at
firm, at least hours.
least 22 hours.
Dissolve
Dissolve gelatin
gelatin in
in boiling
boiling water;
water; stir
stir inin wine
wme
Unmold on
Unmold on dessert platter. Garnish,
dessert platter. Garnish, ifif desired,
desired, and juice. Pour
with piped
piped Basic and orange
orange juice. Pour into
into 8-inch-square
8-inch-square pan; pan;
with Chantilly Cream
Basic Chantilly Cream (see(see Index)
Index) and
and chill
chill until
until firm.
firm.
orange sections.
orange Yield 66 servings.
sections. Yield servings. Shortly
Shortly before
before serving,
serving, eutcut gelatin
gelatin into
into small
small
cubes.
cubes. Alternate
Alternate layers
layers ofof cubed
cubed gelatin,
gelatin, orange
ofange
orange-cup dessert sections,
sections, andand whipped
whipped cream
cream inin parfait
parfait glasses.
glasses.
Orangeowlth unblemlshed skln,
Keep
Keep in in refrigerator
refrigerator until
until serving
serving time. Yield 44 to
time. Yield to 66
Oranges wlth unblemished skln, as
as Many rc
many as servings.
servings.
per person
needcd, 11 per
needed, pereon
Frultsuchas:
Fruit such as:
Bananas
Bananas
Grapefrult sections
Grapefruit scctlons
peach dumplings
cherrles
Maraschlno cherries 117r
34 cups unslfted f10ur
cups unslfted flour
Orangecectlons
Orange sections 1I teaspoon
terspoon saltsrlt
Plneapple
Pineapple Y2
Vz cup
cap butter or or margarine
mrrgrrlne
Wdnuts
Walnuts 1I eu
egg yolk
yolk
Cut slice from top of orange 50 so that remainder 33 tablespoons
trblespoons waterwater
ofinsides can be scopped out.
of insides can 1I tablespoon
tablespoon lemon
lemon Julce
Julce
Combine any any above or others
fruits, or
above fruits, of your
others of tablespoons sugar
22 tablecpoonr Eugal
choice. Spoon into orange shells; refrigerate
refrigerate until Yz teanpoon
7z teaspoon clnnamon
clnnamon
serving time.
serving 66 peach
peach halves,
halves, fresh
fruh or canned, dralned
orccnned, dralned
Can
Can also
aIso be with grapefruit
done with
be done grapefruit or bananas,
bananas, as
as 34 cup
t/n sugar and
cap cugar and Vs'(3 cup water*
cup water*
pictured. If
pictured. If desired, a small amount of a favorite Mix flour
fIour and salt thoroughly.
and salt thoroughly. Mix Mix inin butter
butter
liqueur
liqueur can
can be
be added
added toto fruit. yield
Yield as desired.
desired. blender or
with pastry blender or fork.
fork.
egg yolk, 3
Mix egg 3 tablespoons
tablespoons water, and lemon
water, and iemon
juice together. Mix Mix lightly
Iightly into
into flour
fIour mixture with
orange
orange currant
currant boats fork.
mixture with
22 envelopec unflavored gelatln
envelopes unflavored gelatln Preheat oven
Preheat oven to425oF.
to 425 oF.
22 l0-ouncc
10-ounceJrrs red cunant
Jars rcd curra nt Jelly
Jelly Grease 8 x 88 x 2-inchbakingpan.
GreaseB 2-inch baking pan.
22 trblecpoonc
tablespoons lemon
lemonJulce
julee Roll dough
Roll dough on on lightly
lightly floured
fIoured surface
surface into 12 x
into 12 x
v.. cup
% cup port
port 18-inch rectangle.
l8-inch rectangle. CutCut into
into 66 (6-inch)
(6-inch) squares.
squares.
66 medlum
medium oranges
oranges Mix 22 tablespoons
Mix tablespoons sugarsugar andand cinnamon.
cinnamon. Roll Roll
Soften gelatin in
Soften gelatin Y2 cup
in Vz cup water
water 55 minutes.
minutes. Com- Com- peach halves
peach halves ip in ·sugar
sugar mixture.
mixture. place
Place peach
peach half,
half,
bine gelatin, jelly,
binegelatin, jelly, and
and Vt
V2 cup
cup water
water in
in small
small sauce-
sauce- hollow-side-down, in
hollow-side-down, in center
center ofof each
each pastry
pastry sguare.
square.
pan.
pan. Place over low
Place over low heat; until jelly
stir until
heat; stir jelly isis melted
melted Bring corners
Bring corners together
together overover peach.
peach. Moisten;
Moisten; seal.
seal.
and gelatin
and gelatindissolved.
dissolved. StirStir in lemon juice
in lemon juice andand port;
port; Place in
Place baking pan;
in baking pan; allow
allow space
space between
between
setaside.
set aside. dumplings.
dumplings.
Cuthole
eut holeinin stem
stemend end of
ofeach
each orange
orange andand remove
rem ove Heat 3/c
Heat ~ cup
cup sugar
sugar andand water
water toto ·boiling.
boiling. pour
Pour
pufp with grapefruit
pulp with grapefruit knife;
knife; oror cut
eut each
each orange
orange in in over dumplings.
over dumplings. Bake Bake about
about 40 40 minutes,
minutes, until
until
half
half and remove pulp.
and remove (Reserve pulp
pulp. (Reserve pulp for for future
future browned. Yield
browned. Yield 66 servings.
servings.
use.) Place orange
use.) Place shells in
orange shells foil-lined pan.
in foil-lined pan. Spoon
Spoon *Three-fourths
·Three-fourths cup cup syrup
syrup drained
drained from
from canned
canned peaches
peaches
enoughgelatin
enough gelatin mixture
mixture inin each
each shell to fill
shell to fill to
to top;
top; canbe
can beused
used inin place
placeof
ofsugar
sugar and
and water.
water. Heat
Heat to
to boiling
boiling
chill untilfirm.
chilluntil firm. beforepouring
before pouringover overdumplings.
dumplings.

300
300
 IIRUIT.
FRUIT •DASSH'RTS
DESSERTS

peachestotobowl;
cookedpeaches
Transfercooked
Transfer bowl;cover
with
peachesininwine
peaches winesauce
sauce rvtup niftigerate; when
cover with
chilled' Yield
syrup. Refrigerate; serve when chilled. Yield 8 8
ierve
t 8J/.a
ripe peaches
ripe peaches
cu p sugar
servings.
servings.
% cup sugar
/rVJ cup water
cup water
pears chocolatesauce
pearsininchocolate sauce
V3cup
cup white wlne
/r
'-S."fawhlte wlne large(29.ounce)
I 1large (19-ounce)can pesrhalves
cauPear halves
Scald and
and peet
peel skins
skins off
off peaches; leave fruit
peaches; leave fruit
whole.
whole.
chocolatesurce
chocolate sauce
Combine sugar and water in medium skillet;
Combine sugar and water in medium skillet; t 8ounces semisweetchocolate
ouncessemlsweet chocolate
cook S5minutes-.
minutes. AddAddpeaches;
peachesj simmer
simmer55minutes'
minutes. 22tablesPoons hotwater
tablespoonshot water
.ooi
Add wine; simmer
simmer 55minutes.
minutes. Five
Fiveminutes
minutescook-
cook- tablespoonbutter
It tablesPoon butter
aJi-*in.;
ing lime ttis usually
usually enough
enough to make fruit
to make fruit tender
tender eggyolk
It egg yolk
ii-1m.
and syrup slightly thickened. Baste 3 times while while Yz heavycream
cuphelvY
Vl cap cream
an"a sviup sfightlythickened. Baste 3 times
cooking.
cooking.
l1egg
eggwhite
white

oronge curranlboats
orangecurront boals
 Wars in
pears ln chocolate
chocolate sauce
sauce

.
Drain pear halves; arrange
Drain pear halves; arrange in
ing dishes.
in 66 individual serv-
serv- Fil!
Fill pear halves
halves with
with cottage-cheese
cottage-cheese mixture;
mixture; ar-ar_
range
ra-ng9 22 pear halves upright
pear halves upright on
on dish to
dish
ing dishes.
Place chocolate in top of double stir in
to form
form 1I
Place chocolate in top of double boiler; stir pear. If
whole pear. If necessary,
necessary, eut
cut small
small slice from bot-
slice from bot-
water. Melt chocolate over boiting water;
water. Melt chocolate over boiling water; remove tom of each
each pear ta make it stand up.
to make it stand up.
from
from heat. Stir in
heat. Stir in butter
butter until
until ;elrcd.
melted. iaO ,gg Puree raspberries;
raspberries; reserve
yolk and cream.
Add egg reserve aa few
few whole
whole berries
berries
^ garnish.
tor
for garnish. Pour
Pour over
yolk and cream. over pears.
pears. Sprinkle
Sprinkle with
with al-
al-
Before serving, beat
._Befo1e.sp1ving, egg white
beat egg until stiff
white until stiff peaks
peaks monds; garnish
monds; garnish with
with reserved berries. Yield
reserved 6erries. yield 44
rorm;
form; tbtd
rold into
into warm
warm chocolate
Chocolate sauce.
Sauce. s-poon
Spoon servings.
Chocolate
Chocolate Sauce
Sauce over- pears. Sprinf[
over pears. Sprinkle wittr
with itrop-
chop-
ped pistachio nuts, if delired. yield
ped pistachio nuts, if desired. Yield O6 servinss.
servings. pêche melba
p0che
44 large
Jarge flrm
flrm fresh
fresh pelches,
peaches, blanchcd
blanched
pears
pears with
with raspberry
raspberry sauce
sauce I1cup
cup Basic
Basic Sugar
Sugar Syrup
Syrup (see
(see Index)
1ndex)
{4large fresh pears
largefrcsh pears
I1leaspoon
teaspoon vanllla extract
vanilla exttocl
3 cupc wrter
Jcupswater
I1quarl
quart ice
icecrcsm
cream
1c{nnamon
1 cinnamonstlck stick
I1reclpe
recipeMelba
Melba Sauce
Sauce
Cutpeaches
Cut peachesininhatf;
half; remove
removeseeds.
seeds.
2
l whoh
wholecloves
cloves
llnch
2--lnchplece
plecelemon
lemonpeel
peel
Combine syrup
Cornbine syrup and
and vanilla;
vanilla; boil
_Poach peaches in 5yrup 10 minutes or5 until
bail 5 minutes.
minutes.
3 trblecpoons honey peaches in syrup l0 minutes or until just just
J tablespoons honey lolch
tender;
tender; remove
remove fromfrom syrup.
syrup. Chili peaChes
peaches
66tablcrpoons
tablespoonslow.fat
low-fatcottage
coHagecheese
cheese thoroughly.
Chiil
I 1tablecpoon
tablespoonlemonlemonJulce
juice
thoroughly.
I 1(lll-ounce) Placescggps
Place scoops ofofice
icecream
cream inin g8 sherbert dishes;
(lO-ounce)psckage
packagefrozen
frozenwhole
whoJeraspberries
raspberries .
place peachhalves
halvesover
overice
icecream,
sherbert dishes;
cream, cut-side-down.
4 lesspoons sllced rlmondg place peach cut-side-down.
4 teaspoons sllced almonds TopwithwithMetba
MelbaSauce.
Sauce. Garnish
Garnishwittr
with whole rasp-
Top
-
half;
l-*l pears;do
PeelFeqs; donot
notremove
removestems.
stems.Cut
Cutpears
pearsinin desired.yietd
berries.ififdesired.
berries, Yield88servings.
servings.
whote rasp-
half;carefully
carefullyremove
removecores.
cores.
. InIn saucepan
saucepan add water, cinnamon,
add -water, cinnamon, cloves,
cloyes, melba sauce
mclbasaucc
pP9l,
Je mon peel,and
ItTpn and22tablespoons
tablespoonshoneyl'uring
honey; bringtoto 1 quartfrcshfreshrcd
redrrspberries,
raspberries,pureed
pureed
l-quart
boil.
boil. Add
Add pears; simmer l0
pears; simmei minutes. ie*ove
10minutei. Remove If.! cup red curraot
Y4 cap red currant jelly Jelly
pears with slotted spoon; drain.
pears with slotted spoon; drain. tellspoonscornstarch
2 lteaspoons cornstarch
- Pgtg
Pureecottage cheeseinin blender;
cottagecheese blender; spoon
spooninto
into 2 2tableepoons
tablespoonswtlerwaler
bowl.
bowl.Stir lemonjuice
Stirininlemon andI 1tableipotn
juiceand tablespoonhonuy;
honey; Sugarlototastefaste
Sugar
acJust
adjustsweetness
sweetnesstototaste.
ta5te. Brandytofotaste lasle(optlonal)
(oplional)
Brrndy
n2
302
 pichemelba Combine raspberries and
Combine raspberries and jelly in heavy
jelly in heavy sauce-
sauce-
p€che melba heit; stir gently
pan over low heat; until jelly
gently until jelly is melted'
is melted.
Dissolve cornstarch in
Dissolve in water; add to
water; add to.raspberry
.raspherry
.i*tut., stirring
mixture, constantly until smooth
stirring constantly until smooth and and
in brandy. Yield
c1ear. Stir in sugar and brandy. Yield about 33
clear. Siir sugar and about
cups.
cups.

pineapple fritters
pineapple
(l-pound) cans
22 (l-pound) cans plneapple sticks
PineaPPle sticks
Basic Fruit
recipe Basic
11 recipe Batter
Fritter Batter
Fruit Fritter
sugar
Confectionets' sugar
Confectioners'
Drain pineapple;
Drain place on
pineapple; place paper toweling.
on paper Pat
toweling' Pat
Dip pineapple
dry. Dip
dry. bineappte sticks, one at
sticks, one time, into bat-
at a time, into bat-
a
tei; shake
ter; off- excess.
strilie off Drop fritters
excess. Drop into hot
fritters into hot
(375'F) oil in deep-fat fryer;.fry
(375°F) oil in deep-fat fryer; fry unti! golden until golden
Lro*n on
brown allsides.
onail drain on
Remove; drain
sides.Remove; on paper towel'
paper towel-
ing. Place
ing. on dessert
Place on platter; dust liberally
dessertplatter; dust liberally with with
confectioners' sugar. Yield about 8 servings'
co-nfectioners' sugar. Yield about 8 servings.

basic
basicfruit
frult fritter batter
frttterbatter
t 1/z
Y2 cups all-PurPose
cupsall-purpose flour flour
/z
Y2 leaspoon salt
teaspoon salt
, 213zlcup
cupbeerbeer
:;;* l.o*#Ji'-' t Ilablespoon butter
meltedbutter
tablespoon melted
1Iegg white, stifflY beaten
eggwhite, stiffly bealen
Sift nouiand
Si-ftflour ialttogether
andsalt intolarge
togetherinto largebowl. Stir
bowl'Stir
ininbeer smooth;dodonot
untilsmooth;
beeruntil beat. Add
notbeal. Add onlyonly
lukewarmwater
enoughlukewarm
enough watertotomake thickbalter.
makethick Stir
batter'Stir
lf not using this immediately, cover
ininbutter. If not using this immediately, coyer and
UuTt"t. and
set (nolonger
aside(no
setaside minutes)until
than3030minutes)
longerthan readytoto
untilready
use. Foldininegg
use.Fold Yield about 2Vz cups'
white.Yield about 2 Yi cups.
eggwhite.

303
303
 pineapplelrltters
pineapple jril/ers
poached empress
poached empress peaches
peaches liqueur to
lig:.1, to syrup.
syrup. Chili
Chill oranges;
oranges; baste
baste occasionally
occasionally
large perches
rlpe peache!! with syrup.
syrup. Serve
Serve very
very cold. yield 66 servings.
cold. Yield servings.
66 large ripe
Baclc Sugrr Syrup (see Index)
Basic Sugar Syrup (see Index)
1I teaspoon
tearpoon vanllla
vanllla extrsct
extract purple-plum whip
purple-\llum
?,"upr hulled slrswberrles, pureed
2 cups hulled strawberrles, pureed
slf ted confcctionersi sugar 1I pound purple plums, plu ms, hslved
halved
Y
V2 "!p
cup sifted'confectioners' sugar
3 toblbspoons brandy Ya cup brown
1/.1 brown sugarsugar
3 tablespoons brandy 1I tablespoon
tablespoon lemonlemon Julce
julce
cup whlpplng
V2 lyp
V2
whlpplng cream,
cream, whlpped
whlpped
Place peaches in large siucepan; add enough 22 egg
egg whlter
whltes
- Place peaches in large saucepan; add enough
boiling teaspoon crerm
1/.1 lerspoon cream ofof tarttr
tartar
boiling water
lze
water to
to cover.
cover. f,et
Let stand about z2 ,inutjr.
stand ab6ui minutes.
Lift peaches
Lift penches oug out; dip
dip into
into ice water. Slip ,fin,
ice water. skins
22 drope
drops red
red colorlng
coloring
rrom peaches; cup sugar
1/.1 cup sugar
from peaches; place peaches in
lzn
place peaches in large
large saucepan.
saucepan.
-add
Pour. en_olgh syrup over peaches
Pour enough syrup over peaches to cover; ti cover; add
vanilla. Simmer until peaches are just tender; turn just
Cook plums
.just enough
Cook plums with
enough water
with brown
water to
brown sugar,
to preveni
sugar, lemon
lemonjuice,
prevent scorching.
juice, and
scorching. Cook
and
Cook in in
vanilla. Simmer until peaches are just tender; tum tightly covered
covered pan pan ovlr
over low
low heat
heat untiiplums
until plums areare
once. Drain peaches. Cool; chilt. tightly
once. Drain peaches.Cool; chili. verysoft;soft; let
let cool.
cool.
Combine very
Combine strawberries,
strawberries, sugar,
sugar, andand brandy;
brandy; fold
fold
in whipped cream. Beat egg
Beat egg whites
whites with
with dash
dash ofof salt
salt and
and cream
cream of of
in whipped cream.
?lace peaches tartar.
tartar. AddAdd food food coloring
coloring and and sugar
sugar gradually,
gradually,
Place peaches ininserving
serving dish;
dish; spoon
spoon strawberry
strawberry in jootld
mixture jactr beating until
beating until peaks
peaks form.
form. Beat
Beat in cooked ptqmi,
pl4ms,
mixture over
over peaches.
peaches. Garnish
Garnish each peactr
peach witir
with amountatatFfi time,
sm ail amount time, toto keep
keep mixture
mixture tigtrtiand
light :and
sliver of angelica. yield 6 servings. smqll
sliver of angelica. Yield 6 servings. tlutty;
fluffy; us€
userotary
rotary beater. ChillChili inin sherbert
sherbert gldsses
glasses
poached at hours !ea!er.
least 33 hourC
at least serving. yield
before serving. i
Yield 4 to to 66
poached oranges
oranges servings.
servings.
before
6 navel olrngeg
6 navel oranges
llzz cupe sugar
1Vz cups sugar
% cup water
3~ cup water
spicedmandarin
spiced mandarinoranges
oranges
2 tpblespoons omnge llqueur
2 tablespoons orange liqueur I 1slrll
smalltangerine (orangecail
trngerlne (oronge canbebesubstltuted)
subsiltuled)
Peelrind
Peel rindand
andwhite
whitemembranes
membranesfromfromoranges.
oranges. 2 (lI-ounce)cans
2(ll-ounce) cansmandrrln
mandarinorenges
oranges
Sllce e-nough rind (orange part
Slice enough rin~ (orange part only) to
onty) to make
make cupwtter
YlI/.scup water
about 3tabtespoons
Tlll l tablespoonsslivers.
slivers.Combine
Combinewithwithsugar
sugar V3 cup flrmlyprcked
?.:yp !rylypiecepacked brownrugrr
brown sugar
and water; cook over moderate heat, without s[ir-
and water; cook over moderate heat, without stir- I 1(},lnch)
(2-inch)plece stickclnnrmon
stlck clnnamon
ring, aborrt 8 minutes, until slightly tiriciineA. put Removepeel peelfrom.
fromtangerine;
tangerine;cuteutinto
intopaper-
paper-
ring, about 8 minutes, until slightly thickened. Put Remove
oranges in syrup; cook.over veiy low heat, basting -
oranges in syrup; cook over very low heat, basting thin(hinstrips.
strips.Squeeze
Squeezejuice;
juice;slrain.
strain.
constantly,
constantly,about
about5 5minutes,
minutes,uhtil warm butqti[
flrm.
untilwarm'but still Inlnmedium-size
medium-size saucepah
saucepancombine
combine peel
peeland
and
firm. Removefrom
Remove heatwith
fromheat withstotteA
slottedspoon.
spoon.aOO
Add juice
juicewith
withrest
restofofinlredients;
ingredients;simmer
sim mertS'minutes.
15 minutes.
304
304
 pooc hed e m p ress Peqc hes
Remove
Remove from
Chili
from heat;
severa1
Chill several
heat; remove
hours.
hours.
remove peel
Serve
Serve in
in
peel and
sma!}
small
and cinnamon.
cinnamon.
dessert
dessert dishes.
dishes.
romanoff
strawberries romanoff
Yield about
Yield about 44 servings.
servings. 22 plnts
plnts strawberrles
slrawberrles
plnl
Vz pl
V2 nt vanllla
vanllla lee
lce eream
cream

305
305
 strawberry dringer
strawberry

I1 cup
cup whipped
whipped cream
cream or
or whipped topping Whip cream
Whip cream untiJ
until soft
soft peaks
peaks form.
form. Cover
Cover ber-
ber-
Julee of
Juice of Vzlemon
V2 lemon ries with v..
ries with % of whipped cream. Repeat layers
of whipped cream. Repeat
33 tablespoons orange liqueur
tablespoons orange layers of
of
strawberries and
strawberries and cream; sprinkle each
cream; sprinkle each layer
layer of
of ber-
ber-
Wash, hull,
Wash, and chill
hull, and chili berries.
berries. ries with sugar. Let
with sugar. stand several hours. Serve
Soften
Soften ice
ice cream whip until fluffy.
cream slightly; whip f1uffy. Fold
Fold
ries Let stand several hours. Serve over
over
pound cake
pound cake oror angel
angel food cake. yield
food cake. Yield 88 to
to 10
l0
inin whipped
whipped cream
cream and lemon juice.
and lemon juice. servings.
servings.
Add liqueur to
Add liqueur to berries; fold t/z
berries; fold Vz of berries
berries into
into
cream mixture.
cream Spoon into
mixture. Spoon into parfait
parfait glasses
glasses oror
brandy
brandy snifters. Decorate with
snifters. Decorate with remaining
remaining srraw-
straw-
berries. Yield
berries. Yield 66 servings.
servings. strawberry-shortcake bowl
strawberry-shortcake bowl
22 pints
pints strawberries,
strawberries, sliced,
sliced, sweetened
sweetened toto taste
taste
strawberry v.. cup melted butter or margarine
strawberry dringer
dringer Va cup melted butter or margarine
I1(9.5-ounce) container refrigerated
(9.S-ounce) container refrigerated flaky
flaky biscuits
biscuits
I1quart
quartlarge
largefresh
fresh slrawberries
strawberries v.. cup
Ye cup sugar
sugar mixed
mixed with 1 Vz teaspoons
with lVz teaspoons ground
ground
Sifted
Siftedconfectioners,
confectioners' sugar
sugar cinnamon
cinnamon
2Vz clps
ZVz cupswhipping
whippingcream
cream Vz
Yz cup cup chopped
chopped pecans
pecans
hulls from
Remove hulls
Remove berries; cut
from berries; cut berries
berries into
into cup whipping
l1cup whipping cream,
cream, whipped,
whipped, sweetened
sweetened with
with
quarters.
quarters. Place th of
Place Vc ofberries
berries in
instraight-sided
straight-sidedglass
glass II.! cup
tZ cup sugar
sugar
container; sprinklewith
container;sprinkle withconfectioners,
confectioners' sugar.
sugar. Chili berries
Chill berries about
about %Vz hour.
hour.

306
306
 ['RU
FRUIl'l' I•I]HSSt'lRTS

Meanwhilebrush
Meanwhile brushbaking
bakingsheet
sheetwith meltedbut-
withmelted bul- bottomofofclear
onbottom
pieceson
pieces servingbowl.
clearserving Pour%Y2ofof
bowl.Pour-
ter.
ter. strawberries(with
itrawberries (withsyrup) overcake;
syrup)over spreadwith
cake; spread with
Separateeach
eachbiscuit
biscuitinto
into22thinner
thinnerbiscuits
biscuitsbyby %Y2ofofpudding.
pudding.Repeat with remaining cakepieces,
Repeatwith remaining cake pieces,
chill aa few
Separate
pullîng apart between
pulline apart between layers.
layers. Lightly
Lightly- brush
brush both
both strawberries, and
strawberries,- and pudding. Cover; chill
pudding. Cover; few
sidesofofeich
eachbiscuit
biscuitwith
withbutter.
butter.Dip
Dipboth sidesinin
bothsides hours.
hours.
iiaes
sugar-cinnamon mixture;
sugar-cinnamon mixture; place
place on
on baking
baking sheet'
sheet. creamand
Beatcream
Beat andsugar chilledbowl
sugarininchilled untilstiff;
bowluntil stiff;
Leave about I ) inch between
LJave about inch between biscuits. biscuits. Sprinkle
Sprinkle overtrifle.
spreadover
spread Garnish with almonds andfresh
trifle.Garnish with almonds and fresh
pecans over
pecans over biscuits;
biscuits; press
press into
into dough.
dough. Bake
Bake inin strawberries.Yield
strawberries. YieJd88servings.
servings.
400 oF oven 10 to minutes oror until
preheated 400oF
preheated
done.
done.
oven l0 to 12
12 minutes unLil
baked apples
stuffed baked
stuffed apples
Line large
Line large serving
serving bowl
bowl with about l5
with about 15 biscuits'
biscuits. 6 largecooking
6large cookingaPPles
apples
Spoon V2 of strawberries
Spoon % of strawberries over;
over; spoon
spoon whipped
whipped tablespoonsfinely
33tab'iespoons finelychopped candiedcherries
choppedcandied cherrÎes
cream ouet
cieam over berries.
berries. Spoon
Spoon remaining
remaining strawberries
strawberries tablespoons finely
22tablespoons chopped walnuls
finely chopped walnuts
over cream; top with rest of biscuits.
over cream; top with rest of biscuits. Serve Serve im-
im- tablespoon finely
I1tablespoon chopped almonds
finely chopped almonds
mediately. Yield 6 to 8 servings.
mediately. Yield 6 to 8 servings.
Ve cup honeY
Y4 cup honey
Vz recipe Red CurrantJelly
1/2 seiiseRed (see Index)
Glaze (see
Currant Jelly Glaze Index)
Cori Cul thin
apples. Cut thin line Lhrough peel
line through peel around
strawberry trifle
strawberry trifle Core apples.
-center ofofLich
center apple, using
each apple, sharp knife.
using sharp knife.
around

l1white
white cake (see Index)
cake (see Index) Fh..
Place cherriei,-walnuts, almonds, and
cherries, walnuts, almonds, honey in
and honey in
2 (IOY2-ounce) packages frozen strawberries
2 (10lzr-ounce) packages frozen strawberries small bowl;
small mix well.
bowl; mix weIl.
1 (3-ounce) package
1(&ounce) package prepared
prepared vanilla pudding
vanilla pudding apples in
Arrange apples
Arrange shallow baking
in shallow pan; fill
baking pan; fBI apple
apple
l1 cup chilled whiPPing
cup chilled whipping cretm
cream cavities iittr
with ctrerry mixture. Bake in
cherry mixture. Bake in preheated preheated
/lY4 cup
cup sugar
sugar about 45
oven about
375 oF oven
375oF minutes, until
45 minutes, apples are
until apples are
cup loasted,
1,4 cup
/r slivered slmonds
toasted, slivered almonds Remove from
tender. Remove
iender. oyen; slip
from oven; slip upper halves of
upper halves of
Fresh strawberries
Fresh slrawberries peel from
peel apples. Place
From apples. apples in
Place apples serving dish;
in serving dish;
Bake cake
Bake in oblong
cake in oblong pan asas directed; cool'
cool. Cut rpoon pan
spoon pan juices into cavities.
juices into Spoon glaze
cavities. Spoon over
glaze over
crosswise in half. Reserve Y2 for
for another dessert.
dessert' with candied cherry halves and
crosswise in half. Reserve % apples.'Gainish
apples. Garnish with candied cherry halves and
Cut remaining cake in
in small
small pieces.
pieces. Arrange Yz
% of green angelîca,
bits of green if desired.
angelica, if Yield 66.servings'
desired. Yield ,servings.
Cut remaining cake
suiffed baked apples
stulfed baked apPles

bs:
 NESSRRTS•TFRUIT
DESSERTS FRTJIT

stuffed lemon
stuffed lemon apples
apples Peel
Peeland andcore
coreremammg
remainingapple;
apple;chop
chopfinely.
finely.
Placeininsmall
Place saucepan;add
smallsaucepan; add riisins andcherries.
raisins and cherriei.
tablerpoonsvlnegar
33tablespoons vlnegrr
apples
Cover
Coverwith someofofremaining
withsorne remainingsugarsugarsyrup
syrupinin
77apples whichapples
which appleswerewerecooked; covei.Cook
cooked;cover.
lq -lnchstrlp
strlplemon
lemonpeelpeel Cookover low
oveilow
3h-inch heat
heatuntil
untilraisins
raisinsare
areplump
plumpand
andapple
appletender;
tender;chilI
I cup rugar chill
1 cup sugar thoroughly.
thoroughly.
1Icup mulerne
cupsauteme
Fillapple
FiJI applecenters
centerswith
withraisin
raisinmixture.
mixture.Spoon
(3-ounce) package lemon gelatln Spoon
1I(J-ounce) package lemon gelaUn -
aboutJAt/tofofpartially-set
about partially-setgelatin
gelatinover
overapples; chili
apples;-chill
ctpgolden
112Yzcup goldenraisins
ralslns untilset.
until set.
v.. cup chopped red
Ya cup chopped redcandied
candled cherries
cherrles Chili
Chillremaining
remaining gelatin
gelatin until
untilset;
set;beat
beatwith
withfork
fork
. Combine 66 cups
Combine water and
cups water vinegar inin large
and vinegar large
bowl.
until coarsely
untiJ coarsely chopped. Spoon
-chopped. Spoon around
around edge
edgeof of
bowl. serving
servingdish.
dish.Yield
Yield77servings.
servings.
Peeland
Peel and core
core 66apples; place in
apples; place invinegar
vinegarsolution
solution
to prevent darkening.
to prevent darkening. watermelon
watermelon basket
basket dessert
dessert
Mix 22cups
Mix water, lemon
cups water, peel, sugar,
lemon peel, sugar, and and JA%cup
cup AAwatermelon
watermelon can canbebemade
made into
into aabasket
basket bybycut-
cur-
sauterne
sauterne in in large,
large, shallow
shallow pan pan until
until sugar
sugar isis dis-
dis_ throughitit lengthwise
ting through
ting lengthwise to
Bring to
solved, Bring to boil;
boil; reduce to within 2 inches of
within 2 inches of
solved. reduce heat.
heat. Simmer
Simmer 10 l0 center.
center. DoDo same
same atat other
other end
end of
of melon.
melon. Remaining
Remaining
minutes.
minutes. 2-inch
2-inch band
band becomes handle of
becomes handle basket. Scoop
ofbasket. Scoop outout
Arrange apples
-heat
Arrange apples in pan; simmer
in pan; simmer over
over veryvery low
low seeds
seeds from
from the portions of
of melon you cut off
melon you cut
about l5 minutes, until almost
almost tender
the portions ofl and
and
heat about 15 minutes, until tender on bot-
on bot- from remaining
from portion that
remaining portion that serves
servei as
tom. TurnTurn carefully as the
the basket.
basket.
tom. carefully withwith forks;
forks; cook
cook JOl0 toto 15 min-
15 min- Cut melon
Cut melon into
into rounds
rounds with
with melon-bail
melon-balt cutter
cutter or
or
utes or
utes until tender
or until tender butbut not
not mushy.
mushy. Rernove
Remove applesapples into small
into small pieces
pieces with
with knife.
knife. Combine
Combine with with other
other
carefully to
carefully to serving
serving dish; chill thoroughly.
dish; chili thoroughly. fruits such
fruits such asas strawberries,
strawberries, blueberries,
blueberries, seedless
seedless
Prepare gelatin according
Prepare gelatin according to package package directions,
directions, grapes, diced
grapes, diced apples,
apples, pears,
pears, camaloupe,
cantaloupe, nec- nec_
substitrllilq rernaining
substituting remaining sauterne
sauterne forfor 1.1.1% cup
cup cold
cold tarines,
qyi.nes, cherries,
cherries, oranges,
oranges, and
and cubed
cubed pineapple;
pineapple;
water. ChilI,
Chill, stirring
stirring frequently,
frequently, until partially
partiaily set.
water. Yield JO
fill basket. Yield l0 to 25
25 servings.
servings.

sluffed
stuffed lemon
lemon apples
opples

30E
308
 ICIi CREAMT• DIiSSERTS
ICECREAM DESSE TS

quickly,filt
Workingquickly,
Working fillpastry bagwith
pastrybag wÎthmeringue'
meringue.'
CECREAM
ICECREAM tratel.
rosettetip,
UsingrosJtti
Using bakedAlaska
decoratebaked
tip,decorate ALaskaasasillus'
Placeinin preheated 40QoF oven 3 minutesor
trated.Place preheated 400oF oven 3 minutes
iHus-
or
bakedalaska
baked alaska until
until meringue
meringueJust begins to
just begins to turn
turn brown'
brown. Deco-
Deco~
i"i.
rate*ittt spring flowers. Serve
withspiing-floweri. immediate1y. Yield
Serveimmediatelv' Yield
/zY2Yellow
YellowCake
Cake(see
(seeIndex)
Index)
l818servings.
servings.
8 egg whites
t egg whites
I/.ateaspoon
/lV2 teaspooncream
creamof oftartar
tartar
cup granulated
Vz cup granulated sugar
/zY2gallon
galloncherrY'nut
sugar
cherry .. nutice
Icecream
cream ba varian vanilla
bavarian ice cream
vanilla ice cream
Springflowers
Sprlne flowers unflavored gelrtin
packagesunflavored
22packages gelafin
-'Pre-pare
Preparecakecakerecipe
recipeasas directed.
directed. Pour batterinto
Pour batter into V2 cu,p
Yz cold waler
cupcold water
greased 9-inch-square
griutia 9-inch-square cake cake pan;
pan; bake as directed.
as.directed' tablespoonssugar
99tablespoons sugar
Remove from
i,.rnon, from pan;
pan; cool.
cool. Cut
Cut inin -bake
half horizontally'
half horizontally. Il tablespoon
tablespoon cornstarch
cornstarch
(Save ftutf
half foi
for future
future use.) Place on
use.) Place on heatproof
heatproof eggs, beaten
22 eggs, beaten
ii"n.
platter. cups mllk,
1'12 cups
172 mllk, scalded
scalded
platter.
- Beat
Beat egg
egg whites
whites until
until foamy.
foamy. Add cream of
AcJd cream of tar-
tar- l1cup
eup vanills iee cream
vanilla ice cream
tar; mix-in.
tar; mix in. Add
Add sugar
sugar gradually-,
gradually, continuing
continuing to to I1teaspoon
teaspoon vsnilla
vanilla
beat until
beat
until egg
egg whites
whites form
form stiff
stiff pea-ks'
peaks. l1 cup
cup heavy cream, whlPPed
heavy cream' whipped
Remove ice cream from container;
Remove lie cream from container; round ice-
ice- Sprinkle gelatin water to
cold water
gelatin over cold 30ften; heat
to soften; heat
cream corners
corners with
with small
small spatula.
spatuJa. Place
Place on cake'
cake. to dissolve gelatin
to dissolve gelatin completely.
completely.
cream
Cover ice
Cover ice cream
cream and cake generously with
and cake with me-
me- Mix together sugar and cornstarch. Add
and cornstarch. eggs;
Add eggs;
ringue; be sure to smooth and cover entire surface'
ringue; be sure to smooth and cover
surface. beat 2 minutes. Slowly
Slowly add warm milk;
add warm milk; beat con-
beat con-

boked
baked alaska
alqska
 DtrSSARTS• . tCE
DESSERTS CRtrAM
ICITCREAM

stantly.Pour
stantly. intoI-quart
Pourinto l-quartsaucepan.
saucepan.Cook
Cookoverover
medium
medium heat untilcustard
heatuntil custardcoats
coatsspoon.
spoon.Add Add
chocolate-coconut
chocolate-coconut
geJatinand
gelatin andice
slightlythickened.
creamtotohot
icecream
thickpned.Add
hotcustard;
Addvanilla;
custardicool
cooluntil
foldininwhipped
vanilla;fold
until ice-cream
ice-cream pie
pie
slightly wtrippeO
cream. Pour intoI-quart
Pourinto l-quartmold;
mold;chili
chilluntil crust
crast
cream. untilset. Un-
set.Un-
mold carefully; garnished with
servegamished withfresh 1I(4-ounce)
(4'ounce)package
packrgesemisweet
semisweetchocolate
chocolate
mold carefully; serve freshfruit.
fruit.
Yield6toSservings. 22lablespoons
tablespoonsbutterbufier
Yield 6 to 8 servings.
22cups
cupsflaked
flakedcoconut
coconut
Meltchocolate
Melt chocolateand andbutter
butteroveroverlow
lowheat;
heat;re-
re-
move
movefromfromheat.
heat.StirStirinincoconut;
coconut;mix mixweil.
well.Press
press
on
onbottom
bottomandandsides
sidesof
of9-inch
9-inchpie pieplate;
plate;freeze.
freeze.
' bing-cherry
bing-cherry delight
delight 1Iquart
quartice cream, softened
lce cream, softened
1I package
package black-cherry
black-cherry gelatin
gelatln 2 cups
! cupsfrozen
frozenwhipped-cream
whipped.crcam topping, topplng,thawed
thawed
I cup swcetened bing
1 cup sweetened blngcherries, pitted
cherrles, pitted 1Icup
cupflaked
flaked coconut
cocon[t
1I quart
quart vanllla
vanilla ice crcom, softened
lce cream, softened Spread
Spread ice ice cream
cream into into crust;
crust; spread
spread withwith
l/r cups
1!f.t vrnllla-wafer crumbs
cups vanllla-wafer crumbs whipped-cream
whipped-cream topping;topping; sprinkle wiihcoconut.
sprinkle with coconur.
tablespoont butter,
66 tablespoons bufier, melted
melted Freeze
Freeze until
until firm.
firm.
1I eup powdered sugar
cup powdered sugar Remove
Remove fromfrom freezer about 10
freezer about l0 minutes
minutes before
before
tablespoons cherry
22 tablespoons cherry juiee serving;
serving; dipdip bottom
Julce bottom of of panpan inin hot
hot water
water toto ease
ease
cups whipped
22 cups whlpped cream
cream cutting.
cutting. Yield
Yield 88 servings.
servings.
12 whole
12 crnned bing
whole canned blng cherries, pltted
cherries, pitted
. Prepare.gelatin
Prepare gelatin as
as directed.
directed. Stir in 1I cup
Stir in cup cher-
cher-
ries. Pour into
ries. Pour into 9-inch
9-inch cake pan; chili
cake pan; chill until firm.
until firm. christmas
christmas ice cream
cream
Mold ice
Mold ice cream
cream iil iri 9-inch
9-inch cake pan; chili
cake pan; chill until
until /z gallon
Y2 gallon vanilla
vanllla ice
lce cream
cream
firm.
firm. 1I pound
pound coconut
coconut macaroons,
macaroons, crushed
crushed
Combine cookie crumbs and butter;
Combine butter; work
work until
until Y2 pound
pound red and green candied cherries,
fr red ryd greeh candied cherrles, chopped
chopped
all crumbs
ail crumbs are are moistened.
moistened. DivideDivide into
into 33 equal 3/e cup
3/.1 cup slivered almonds
slivered almonds
parts.
parts. 44 tablespoons cognac
cognac (optional)
(optlonal)
Just prior to serving, assemble Soften
Soften ice
ice cream
cream in
Just prior
manner:
assemble cake in in following in large
large mixing
mixing bowl.
bowl. Add
Add
manner: SpreadSpread % YJ ofof crumb mixture on on serving macaroons,
macaroons, candied cherries, almonds, and
candied cherries, almonds, and
platter. cognac. Mix weil; yield Y2
platter. store in
well; store in freezer.
freezer. Yield gallon.
Vz gallon.
Unmold gelatin;
Unmold gelatin; place place on on crumb
crumb mixture.
Spread second portion
Spread second portion of of crumbs on gelatin.
Unmold
Unmold ice cream; place
ice cream; place on on Crumb-topped
crumb-topped creme-de-menthe
creme-de-menthe
gelatin. Spread remaining
gelatin. Spread crumbs on
cream.
cream.
remaining crumbs on top'ice
top ice cake
ice-cream cake
Combine
Combine sugarsugar and cherry juice;
and cherry juice; stir
stiï until 22 cups
cups chocolate-wafer
chocolate-wafer crumbs
crumbs
smooth.
smootb. Pour Pour over layer of
over layer of crumbs.
crumbs. Yz cup butter, softened
Yz clp butter, softened
Frost sides of
Frost sides cake with
of cake with whipped
whipped cream.
cream. Score
Score 33 plnts
pints vanllla ice cream
vanllla lce cream
top of
top cake to
of cake to indicate
indicate serving
serving pieces.
pieces. Decorate
Decorate 55 tablespoons
tablespoons green
green creme-de-menthe
creme-de-menthe
each piecg_with
each piece with whipped-cream
whipped-cream rosette rosette and
and bing
bing About Yz
About Y2 cup Fudge Sauce
cup Fudge Sauce (eee
(see Index)
Index)
cherry. Yield
cherry. Yield 1212 servings.
servings. Combine crumbs
Combine crumbs with
with butter;
butter; press into l0-inch
press into ID-inch
springform pan.
springform pan. Refrigerate
Refrigerate I1 hour.
hour.
Soften ice
Soften ice cream
cream in in large
large bowl;
bowl; swirl
swirl creme
creme de
de
menthe into il. Fil! wafer shell with
menthe into it. Fill wafer shell with ice cream; ice cream;
cherriesjubilee
cherries jubilee freeze.
freeze.
Drizzle Fudge
Drizzle
_freezer.
Fudge Sauce
Sauce lightly
lightly over
over top;
top; return
return to
to
33teblespoonr redcurrantJelly
tablespoonsred currant jelly freezer. Yield l0
Yield 10servings.
servings.
l1tablespoon
tablespoonbutter
butter
Yz cupklrsch,
Yl cap kirsch, heatcd
heated
cannedtart
cupscanned
22cups tartcherries,
cherries,well-dralned
well-drained fudge-sundae pie
fudge-sundae pie
I1plnt
pintvanilla teecream
vanlllaice cream I1cup
cupevaporated
evaporatedmilk
milk
Meltjelly
.Melt jellyininfrypan
frypanororchafing
chafingdish.
dish.Add
Addbutter;
butter; 1 (6-ounce) package semlsweetchocolate
I (Gounce) package semlsweet chocolatebits
bits
stir
stir until
until melted and hot.
melted and hot. Add
Add cherries;
cherries; heai
heat I1cup
cupminlature
miniaturemarshmallows
marshmaUows
through.
through. Y-t teaspoon
lzr teaspoonsalt
salt
Pour
Pour kirsch
kirsch over cherries; ignite
over cherries; ignite with
with long
long quartvsnllla
I1quart vanillaice
icecream
cream
match.
match.Let bumuntil
Letburn untilflames
f1amesdie.
die. Spoon
Spoonhot
hotcher-
cher- Vanillawafers
Vanilla wafers
riesover
ries icecream;
overice serve.yield
cream;serve. Yield44seivings.
servings. Pecans(optional)
Pecans (optional)
310
310
cherries jubilee
cherriesjubilee 311
 bing-cherry delighl
312 bing-cherry delight
w
/l
313
 DASSBRTS •. ICE
DESSERTS CRf,AM
ICE CREAM

Cook milk, chocolate,

Cook milk, chocolate, marshmallows,
marshmallows, and and salt
salt
in I-quart
in l-quart saucepan
saucepan overover medium
medium heat until choc-
heat until choc-
ice-cream
ice-cream snowballs
snowballs
olate and
olate and marshmallows
marshmallows melt melt and
and mixture
mixture thick-
thick- 1I quart
quart ice
lcecream
cream
ens; stir constantly.
ens; stir constantly. Remove
Remove from from heat;
heat; cool
cool to to Y2Yrcup flrked coconut
cup flaked coconut
room temperature.
room temperature. Shape
Shape iceice cream into 66 balls;
cream into roll inin coconut.
balls; roll coconut.
Line bottom and
Line bottom and sides of 9-inch
sides of pie pan
9-inch pie pan or (l-
or 22 (1- Place
Place on
on tTay
tray covered
covered with
with waxed
waxed paper;
paper; return
return to
to
quart) ice
quart) ice tray.s with wafel'S.
trays with waferu. Spoon half of
Spoon half of ice
ice freezer.
freezer. Yield
Yield 66 servings.
servings.
cream over
cream wafers. Coyer
over wafers. half of
with half
Cover with of chocolate
chocolate
mixture. Repeat
mixture. with rest
Repeat with of ice
rest of ice cream
cream and
and choco-
choco- italian cassata
italian cassata
late. Top with nuts. Refrigerate 55 hours.
late. Top with nuts. Refrigerate yield 88 to
hours. Yield to V2 quarts
1llzr quarts vanilla
vanilla ice
lce cream,
crcem, softened
softened
l0 servings.
10 servings. 1I quart
quart raspberry
rrspberry sherbet,
sherbet, softened
softened
3At/equart
qtartplstachlo
pistachio icelce cream,
crerm, softened
eoftened
ice-cream pie 1I V2
Vzcupcup diced candled frult
dlced candied
22 tablespoons
tablespoons rum rum
fruit

lE chocolate
18 gandwlch cookies
chocolrte sandwich cookies 33large
large egg
egg whites
whltes
Melted butter
Melted butter /r cup
1/2 cup sugar
sugar
qurrts peppermint
22 quarts peppermlnt ice cream
lce cream V2
Vz cup
cap whipping
whlpplng cream
cream
2 squrrca bitter chocolate
2 squares bitter chocolale 1l cup
cup whipping
whlpplng cream
cresm
1l smaU
small can
crn evaporated
evaporated milk Candied
Candled fruitfrult
tablerpoons bulter
22 tablespoons butter Line l2-cup mold
Line 12-cup mold evenly
evenly with vanilla ice
ice cream.
cream.
Yl sugar
7z cup sugar Freeze until
until firm,
firm, preferably in in O°F
OoF freezer.
freezer. Coyer
Cover
Yz plntwhlppingcrcem
lzz pint whlpping cream vanilla ice
vanilla ice cream
cream evenly with layer
evenly with of raspberry
layer of raspberry
Roll out cookies;
Roll out cookies; add add enough
enough melted
melted butter toto sherbet;
sherbet; freeze
freeze again.
again. Coyer
Cover with
with layer
layer ofof pisté!-
pista-
hold. chio ice CTeam;
cream; freeze solid.
Butter 99 xx 2Y2-inch-deep
Butter 2%-inch-deep pie pan. Press press cookie Coyer
Cover diced candied fruit with rum; set set aside.
aside.
mixture onto bottom
mixture onto bottom and and sides of pan. Bake
sides of pan. Bake at
350oF 8 minutes; cool completely.
350°F
Beat
Beat egg
egg whites until foamy.
whites until foamy. Slowly
Slowly beat
beat in
stir ice cream; put
Soften and stir sugar.
Sorten put into crust; freeze.
Mix
Mix chocolate, milk, butter,
chocolate, miIk, butter, and
and sugar
sugar in Whip Yz
Whip % cup
cup whipping cream
cream until
until stiff.
stiff. Fold
Fold
boiler; cook
double boiler;
double cook until
until thickened. Cool com-
thickened. Cool eom-
cream
cream and fruit into
and rum-soaked fruit into meringue until
until
ple!€ly. Pour over
pletely. Pour over iceice cream;
cream; freeze. Top with
freeze. Top thoroughly combined.
thoroughly combined. Spoon
Spoon intointo center
center ofof
molded ice cream. Spread to makemake smooth
smooth bottom
bottom
whipped
whipped cream,cream, and and chocolate shavings, if
chocolate shavings, if
layer; cover. Freeze until
layer; coyer. firm (5
until firm (5 hours,
hours, or will
or will
desired. Take out
desired. out ofof freezer long enough
enough to ioften
soften
keep up to 22 weeks).
a bit before
a before slicing. Yield
Yield 8 servings.
servings.
To unmold, dip outside of mold in hot wateT water 66
seconds; invert
seconds; invert onto
onto cold platter.
pie II
ice-cream pie
ice-cream II Whip
Whip remaining cream until
remaining cream stiff; put
until stiff; put into
into
22 large
large chocolate
chocolate bars
bars pastry bag fitted
pastry bag fitted with decorative tip.
with decorative tip. Decorate
7s cup water
2/3 cup water serve sliced. yield
with cream and candied fruit; serve Yield
22 heaplng
heaping teaspoons
teaspoons Instant
instant coffee
coffee l2
12 to l6
16 servings.
servings.
t1 (9-lnch) baked ple
(9-inch) baked pie shell
shell
Vz gtllonvrnllla
Vz ice crclm,
gallon vanilla lce cream, softened
softened lemon ice-cream
lemon ice-crea.m pie
I1 smsll
small chocolrte
chocolate bar,
bar, shaved
shaved Yz gdlon
lzr gallon vsnllla
vanilla lce
Ice crerm
cream
In saucepan melt
In saucepan melt 22 large
large chocolate
chocolate bars
bars with
with I1 (6ounce)
(6-ounce) can
can frozen
frozen lemonade
lemonade
water.
water. Add
Add instant
instant coffee. Pour into
coffee. Pour into pie
pie shell;
shell; let
let 22 (t-inch)
(S-inch) graham-cracker
graham-cracker crusts
crusts
cool. Fill
cool. Fill with ice cream;
with ice top with
cream; top with chocolate
chocolate shav-
shav- Graham-cracker crumbs
Graham.cracker crumbs for
for grrnlsh
garnish
ings. Place in
ings. Place in freezer;
freezer; serve frozen. yield
serve frozen. Yield 88 Soften ice
Soften ice cream.
cream.
, servings.
servings. Thaw lemonade.
lemonade. BeatBeat together
together to to creamy
creamy tex-
tex-
Thaw
ture; pour
ture; pour into
into graham-cracker crusts. place
graham-cracker crusts. Place inin
freezer until
freezer until serving
serving time
time (several
(several hours
hours later
later or
or
ice-cream
ice-cream sandwiches
sandwiches severa! days
several days later).
later).
11quart Icecrcam
quart lcc cream When ready to
When ready to serve,
serve, sprinkle
sprinkle eacheach pie
pie with
with
22graham crackers (plaln,
graham crackere (plain, clnnrmon,
cinna mon, or
or chocolate-
chocolate- graham-cracker
graham-cracker crumbs.
crumbs. Yield
Yield 88 to
to l0
10 servings.
servings.
coatcd)
coated)
Slice
Slice ice cream into
ice cream into 66 slices.
slices. Place
Place each
each slice
slice be-
be- low-calorie ice
low-calorie ice cream
cream
tween 22graham
tween graham crackers. Serve immediately
crack-ers. Serve immediately or or re-
re- 2 teaspoonsgelatln
2leaspoons gelatin
turn
turn to freezer until
to freezer until time
limeto serve. Yield
toserve. Yield6.
6. I1cup
cup cold
cold water
water
3t4
314
 itqliqn cassala
ilalian cassata
v..
t/r cup nonfat
nonfat dry milk juice. Divide
bananas. Slice; dip in lemon juice.
Peel bananas.
1Vz cups
11zr cups fresh milk bananas among 4 parfait glasses. Top each with 4
3 tablespoons
tablespoons sugar Chill glasses
walnut halves. Chili whipping cream.
glasses while whipping
I1 tablespoon
tablespoon liquid sweetener Pour into sm
cream into
Pour cream small mixing bowl.
ail mixing bowl. Add
2 teaspoons vanilla vanilla; whip
vanilla; until stiff,
whip until stiff, gradually adding
adding sugar
2 tablespoons lemon juice
tablespoons lemon while whipping.
whipping.
Soften gelatin in V2
Soften Vz cup
cup water. At serving time, cube
serving time, cube ice cream; divide among
among
Mix V4
% cup dry milk with fresh milk; scald.
scald. Dis- parfait glasses.
parfait Top with
glasses. Top with whipped
whipped cream
cream and
solve
solve gelatir. in milk;
gelatin in milk; stir in 2 tablespoons
tablespoons sugar, curls. Yield 4 servings.
chocolate curis.
chocolate
liquid
liquid sweetener, and vanilla. Chili
and vanilla. Chill until
until slightly
thickened.
Beat V2
Beat dry milk
cup dry
Vz cup with V2
milk with very cold
cup very
Vz cup
orange ice cream
water until it begins to thicken. Acid lemon juice;
thicken. Aàd
until thick.
beat until
beat thick. Beat in 1I tablespoon sugar
Beat in sugar until thick-skinned oranges
8 large thick-skinned
mixture is is consistency of whipped cream.
cream. Fold in 11%v.. cups water
t/z cup sugar
Vz
chilled gelatin mixture. Pour into ice trays; freeze.
freeze.
Yield about 1I quart. 2Vz tetspoons grated orange rind
2Vz teaspoons
1I egg yolk
tablespoons frozen orange-juice concentrate,
6 tablespoons concenlrate,
mocha parfait thawed
2 bananas 11/r whipping cream
Vz cups whipping
l lemon (2 tablespoons)
Juice of llemon tablespoons) Vz
Vz recipe Basic Meringue mixture (see (see Index)
16 walnut halves about VJ
Cut off about % of each orange at top. Remove
Vz
Yz cup
cup cold heavy whipping
whipping cream ail juice; set orange cups aside.
all pulp and juice;
/z teaspoon vanilla
Vz water, YJ
Place water,
Place Vt cup
cup sugar, and orange
sugar, and rind in
orange rind
2 tablespoons sugar
suger saucepan
saucepan over medium heat.
over medium Let sugar
heat. Let sugar dissolve;
1l/z
Vz pints coffee ice cream bring mixture to slow boil about 9 minutes to form form
Bitter-chocolate
Bitter-chocolate curis
curls syrup. Let syrup cool slightly.
thin syrup.
315
31s
DESSERTST• ICE
DESSERTS ICE CREAM
CREAM

Beat
Beat egg with fork.
egg with Add to
fork. Add to softened
sortened orange
orange
juice.
juice. Add mixture to
egg mixture
Add egg syrup; stir
to syrup; stir until
until well
weIl
blended. Place over
blended. Place over medium heat; cook,
medium heat; cook, stirring
stirring
constantly, 66 to
constantly, to 7
7 minutes. Pour into
minutes. Pour into ice-cube
ice-cube
trays; freeze to
trays; freeze to mushy
mushy consistency. Remove from
consistency. Remove from
freezer; scrape into
freezer; scrape mixer bowl.
into mixer bowl. Beat
Beat about
about 44 min-
min-
utes, until
utes, until smooth.
smooth. Half-freeze
Half-freeze and beat 22 more
and beat more
times.
times.
Whip cream until
Whip cream until soft peaks form.
sort peaks form. Add
Add remain-
remain-
ing sugar to
ing sugar to cream;
cream; beat
beat several seconds until
several seconds until
blended. Fold
blended. cream into
Fold cream mixture; pour
orange mixture;
into orange pour
into
into orange
orange cups. Coyer with
cups. Cover with 22 layers
layers of
of aluminum
aluminum
foih freeze until
foil; freeze until firm.
firm.
Prepare
Prepare Basic Meringue mixture.
Basic Meringue Spoon into
mixture. Spoon into
icing bag with
icing bag large star
with large tube affixed.
star tube affixed. Pipe
Pipe mer-
mer-
ingue, in
ingue, circular motion,
in circular motion, over tops of
over tops of frozen, ice-
frozen, ice-
crqm-filled orange cups.
crejlm-filled orange Place in
cups. Place in preheated
preheated
400'F
400°F ovenoyen on on middle shelf until
middle shelf until meringue
meringue isis
lightly
Iightly browned.
browned. Serve immediately. Yield
Serve immediately. Yield 88
servings.
servings.

pecan
pecan ice-cream
ice-cream balls
1/r cups pecans
1 Vl cups pecans
I1quart
quart lce
tce cream
cream
Hot
Hot fudge
Fudge Sauce
Sauce(cee
(see Index)
Index)
Spread pecans in
Spread pecans shallow pan;
in shallow pan; bake at 300oF
bake at 300°F 1515
to 20
to minutes, until
20 minutes, lightly browned.
untillightly browned. Cool;
Cool; chop.
chop.
Shape ice
Shape cream into
ice cream into 66 balls; roll in
balls; roll in pecans.
pecans.
Place on
Place on tray
tray covered
covered with waxed paper;
with waxed paper; return
return to
to
freezer until firm.
freezer until firm.
Just before
Just serving, top
before serving, balls with
top balls with Hot
Hot Fudge
Fudge
Sauce. Yield
Sauce. Yield 66 servings.
servings.

tempura ice-cream
tempura ice-cream balls
balls
011 for
Oll for frylng
frylng
ice-cream bdls
44lce-cream ballsfrozen
frozen very,
very, very hard (any
very hard (any
flavor)
flavor)
Tempura brtter
Tempura batter(sce
(see Index)
Index)
Sugarand
Sugar and clnnamon
cinna mon or powdered sugr
or powdered sugar
Heat oil
Heat oil to
to medium
medium high.
high.
Remove balls from
Remove balls from freezer;
freezer; immediately
immediately dip
dip
into tempura
into tempura batter.
balter. Fry until golden
Fry until golden brown;
brown; serve
serve
immediately, sprinkled with
immediately, sprinkled with cinnamon
cinnamon and
and sugar
sugar
or powdered
or powdered sugar.
sugar. Yield
Yield 44 servings.
servings.

SHERBET
SHERBET tially frozen. Whip
tially frozen. Whip with
with electric
orange rce
orung,e
electric mixer;
icecrcam
mixer; return
cream
return to
to
freezer to
freezer to set.
set. Yield
Yield 66 servings.
servings.
apricot sherbet
apricot sherbet
33cups
cupsaprlcot
aprtcot nsctor
nectar
I1cup
cup chopped,
chopped, ctnned,
canned, water.packed
water-packed aprlcotc
apricots chocolate igloo
chocolate igloo
I1(3-ounce)
(3-ounce) package
packagelemon
lemon gelatln
gelatln dessert
dessert powder
powder 1 (9-lnch-square) Chocolate
1(9-inch-square) Chocolate Cake
Cake (see
(see lndex)
Index)
I1tablespoon
tablespoon lemon
lemonJuice
jufce 22 qurrts
quarts plnerpple
plneapple sherbet
sherbet
Mix all
Mix ingredients in
ail ingredients saucepan; heat
in saucepan; heat until
until I1cup
cup whlpped
whlpped cretm
cream
gelatin
gelatin is
is completely
completely dissolved. Freeze until
dissolved. Freeze until par-
par- Maraschino cherry
Maraschino cherry
316
316
 Slicecake
Slice cake layer
layer horizontally into 22parts'
horizontally into parts, using
using
sharp serrated knife or slring.
sharp serrated knife or string. Cut
Cut layers
layers into
inta tri'
tri-
angular
angular wedges.
wedges.
Coat 2-quart
Coat 2-quart bowl
bawl with
with butter;
buUer; press cake tra-
press cake tra-
inglesagainst
ingles againstsides
sidesto
laform
form aa design,
design, asasillustrated.
ilIuslrated.
Soften sherbet;
Soften mold in
sherbet; mold 2-quart bowl
in 2-quart bowl against
against
cake lining.
cake lining. Cover
Cover top
top with
with cake
cake traingles;
Iraingles; freeze
freeze
until firm.
until firm.
Ta serve,
To serve, unmold
unmold onto serving platter;
anto serving platter; garnish
garnish
with
with whipped
whipped cream
cream and
and cherry.
cherry. Yield
Yield 8
8 to
to l0
10
servings.
servings.

lemon sherbet
lemon sherbet
1 Y2 terspoons
17r teaspoons unflavored
unflavored gelatln
gelalln
2l tablespoons
tablespoons cold
cold water
water
2 cups sklm
2 cups sklm milk
mllk
cup sugar
3/.s cup
% sugar
Yl cup
Vz lernonJulce
ctplemonlulce
Y2 teaspoon
/z teaspoon grated
grated lemon rlndrind
2 egg
2 egg whites,
whites, stiffly
stifflY bealen
beaten
Soak
Soak gelatin in in water several minutes.
geat
Heat mitt.
milk. Add
Add sugar
sugar and gelatin; stir until dis-
solved.
solved. Chill in refrigerator until
Chili in refrigeratar until just starting to
~came
become firm.
firm. Gradually stir
stir in lemon juice
in lernon juice and
rind.
rind. Pour
Pour inta
into freezing tray; freeze 10 to a mush.
Turn
Turn into
into chilled bowl; beat with electric beater
until fluffy but nat
until fluffy not melted.
melted. Fold in egg whites. Re-
turn
turn to
to freezer;
freezer; freeze
freeze until firm. Yield 6 servings.
igloo
chocolate igloo
chocolate

raspberry or strawberry MERINGUES

waterice
water ice
33 cups
cups ripe
Juice
Juice of
rlpe strawberries
of
strawberrles or
21ernons
2 lemons
or raspberrles
raspberrles basic meringues
2Y2 large egg
S5 IlIrge whiter
egg whites
2/r cups
cups 8asic
Baslc Sugar
Sugar Syrup (see Index)
Syrup (see Index)
cup extra-fine 8[g&r
extra-finG SUgiu
Rub fruit through
through nylon
nylon sieve.
sieve. Add
Add lemon juice.
lemon juice. 11 cup
Rubfruit Biat egg whitesln
egg whites large mixing with elec-
bowl with
mixing bowl elec-
Add syrup and a !iule
little coloring
coloring if
if necessary.
necessary. Pour
Pour Beat in large
Add syrup and a mixeiit high speed or until
minutes or
speed 55 minutes but
stiff but
until stiff
into tric mixer
tric at high
into ice-cube
ice-cube tray.
tray. Chili;
Chill; freeze.
freeze. Yield
Yield 66servings.
servings.
dry. Sprinkle % cup sugar over egg
Sprinkle 1A cup sugar over egg whites; whites;
not dry.
not
beat 33 minutes.
beat Sprinkle remaining
minutes. Sprinkle sugar' 1I table-
rembining sugar, table-
spoon at
spoon time, over
at aa time, €gg-white mixture;
over egg-white fold inin
mixture; fold'
raspberry
raspberry watermelon
watermelon glntly but
gently thoroughly, using
but thoroughly, rubber spatula.
using rubber Drop
spatula. Drop
VlYz watermelon, by heaping
by tablespoonfuls, 2 inches apart,
heaping tablespoonfuls, 2 inches apart, onto onto
watermelon, eutcutlengthwise
lengthwlse
Vl brown paper
oited brown
oiled paper over cookie sheets.
over cookie Bakeinin
sheets. Bake
l/zpackage
packagemini
mlnlchocolate
chocolate chips
chlPs
preheated 250°F
preheated 250oF ovenoven 5555 minutes. Take from
minutes.Take from
Approxlmately Vl/zganon
Approxlmalely gallon raspberry
raspberrysherbet
sherbet
paper onto cool-
Scoop for aven; immediately rem
bven; immediately remove from
ove from paper onto cool-
Sloop out contents of
out contents of watermelon.
watermelon. (Reserve
(Reserve for
another use.)
use.) Drain
Drain the
the shell
shell upside
upside down;
down; pat
pat ing Yield 22/z
racks. Yield
ingracks. cuPs.
V2 cups.
another
often
oftenwith
withpaper
papertowels.
towels. Freeze shell1Ihour.
Freezeshell hour. chocolate merlngues
chocolate meringues
Combine
Combini chips
chips and
andsherbet.
sherbet. Chips will resemble
Chipswill resemble Combine 1IY1)zztablespoons
Combine withthe
cocoa with
tablespoons cocoa sugar;
thesugar;
seeds.Spoon
seeds. Spooninto intowatermelon
watermelonshell; shell; freeze until
freezeuntil intoegg
beatinto
beat whitesas
eggwhites asdirected. Bake1Ihour.
directed.Bake hour.
solid.
solid.
When readytatoserve,
Whenready serve,eutcutinta
intoslices withsharp
sliceswith sharp choc obte-c hlpmeringues
chocolate-chlp mertngues
knife. willlook likeaareal
looklike realslice of FoldY2%cup chocolate chips
cupchocolate intoBasic
chipsinto Meringue
BasicMeringue
knife. Each
Eachserving
iervingwill sliceof Fold
watermelon. Yield 8 to
to 10
l0servings.
servings. justbefore
just beforedropping ontoprepared
dropping onto cookiesheets.
preparedcookie sheets.
watermelon. Yield 8
317
317
 basic meringues
meringues

basic italian meringue

basic itaUal1 Peel
Peel
pears; eut
Peel pears;
Peel peaches
cut in
peaches and
in half;
half; remove
remove cores.
and apricots;
apricots; cut
cores.
2/r cups cut inin half;
half; rem ove
remove
21/2 sugar
cups sugar seeds
seeds..
1%
1 v.. cups water
cups water Arrange fruits as
Arrange fruits as shown
shown in in illustration.
illustration. Brush
Brush
4egg whltes
4 egg whites pear halves
pear with glaze;
halves with glaze; sprinkle with pistachio
sprinkle with pistachio
Combine sugar
Combine and water
sugar and water in in large
large saucepan
saucepan Fill center
nuts.. Fill
nuts center ofof pineapple
pineapple stack
stack with
with curra nt
curranr
over low heat.
over low heat. Heat, without stirring,
Heat, without stirring, until
until ail
all jelly; place meringue
jelly; meringue peak on top.
sugar is is dissolved.
dissolved. Bring
Bring to
to boil;
boil; cook
cook toto medium
sugar
soft-ball stage
stage oror 240°F
240oF on
on candy thermometer.
chantilly cream
Place chantilly
Place cream in in pastry
pastry bag
bag with
with
soft-bail medium-size star
medium-size star tube
tube affixed;
affixed; pipepipe rosettes
iosettes
Beat egg
Beat egg whites with electric
whites with electric beater stiff
unril stiff
beater until around edge
around edge of of eus tard inside
custard inside meringue
meringue border
peaks form. border
peaks form. Pour
Pour hot
hot syrup in Ihin
syrup in thin Sleady
steady stream and between fruits. Yield about about 18l8 servings.
servings.
into egg
into whites; beat
egg whites; constantly. Beat
beat constantly. until mix-
Beat until
ture
ture holds firm peak
holds firm
directs.
directs.
peak and is cool.
and is cool. Use as recipe
Use as
PUDDINGS
Meringue
Meringue can be covered
can be covered and refrigerated
refrigerated over-
over- apple pudding
night
night before using, if
before using, if desired.
desired . Meringue can can be
piped 5 or
5 or 66 good-slze
good-slze cooking
cooking apples,
apples, peeled, cored,
cored,
piped when
when cold.
cold. Yield
Yield about
abouI4 4 cups.
sliced
sllced
itaUan meringue with fruit
italian Y4 cup
lzt
/r
cup sugar
1/2 teaspoon
teaspoon ground
ground clnnamon
cinnamon
and chantilly
and chantilly cream
cream 1/2
lzz leaspoon ground
teaspoon ground nutmeg
nutmeg
l1reclpc 22 tablespoons
tables po ons butter
butter or
or margorlne
margarine
Basic ltrllan
redpe Baslc Hallan Merlngue (see lndex)
Meringue (see Index)
I1reclpe 44 tablespoons
lablespoons hot
hot water
water
Basic Confecdoners'
reelpe Baslc Confeetloners' Custsrd
Custard (see
(see Index)
Index)
fresh pearr
22 fresh pears balter
batter
fresh perches
2l fresh peaches I1egg
egg
fresh apricots
33 fresh apricots /z
1/2 cup
cup sugar
sugar
canned plneapple
33canned plneapple sllces
sUces 22 tablespoons
tablespoons melted
melted butter
butter or
or margarine
margarine
Red CurrsntJelly
Red Currant Jelly Gleze (see Index)
Glaze(sce Index) l1cup all-purpose flour
cup all-purpose f10ur
Chopped plrtachio
Chopped pistachio nuts
nuts I1teaspoon
teaspoon baking
baking powder
powder
CurrantJelly
Currant jelly Pinch of
Pinch ofsslt
salt
I1reclpe BasicChantllly
reelpeBasic Cream(see
ChantillyCream (seeIndex)
Index) Put apples
Put apples into
into baking
baking dish;
dish; sprinkle
sprinkle with
with sugar
sugar
Cut
Cut9-inch drcle of
9-inchcircle waxed paper;
ofwaxed paper; spread
spread enough
enough and spices.
and spices. Dot
Dot with
withbutter;
butter; add
add hot
hotwater.
water.
meringue
meringue over drcle to
over circle make t/r-inch
to make deep layer.
3/.s -inch deep layer. Prepare batter.
Prepare balter. Beat
Beat egg
egg and
and sugar
sugar together
together
Let stand at
Let stand at room temperature until
room temperature until top
top isis set.
set. until thick.
until thick. Stir
Stirininbutter.
butter.
Place
Place remaining meringue in
remaining meringue in pastry
pastry bag
bag withwith Sift
Sift flour, baking powder,
f1our, baking powder, andand salt
salt together;
together;
medium-size
medium-sizestar affixed; pipe
tubeaffixed;
startube pipeborder
borderaround
around fold
fold into
into egg
egg mixture.
mixture. Spread
Spread onon apples.
apples. Bake
Bake inin
edge of Make peak
edge of circle. Make peak for
circle. center by
for center by holding
holding preheated 375oF
preheated 375 OFoven
oven 25
25 minutes.
minutes. Reduce
Reduceheat
heat to
to
tubeininvertical
tube verticalposition
positionover waxedpaper;
overwaxed paper;pipe
pipere-re- 350 CF; bake
350oF; bake l0 to 15
lOto minutes. yield
15 minutes. Yield 55 oror 66
maining meringue, pulling
mainingmeringue, tube up
pullingtube upas as meringue
meringue isis servings.
servings.
pipd. Letpeak
piped .Let peakdrydryatatroom
roomtemperature.
temperature.
Remove waxed paper
Rgmove waxed paper from
From dried dried meringue
meringue buUerscotch bread
butterscotch bread pudding
pudding
sheIl; place
shell; place on serving plate.
on serving Coyer bottom
plate. Cover bottom of of 33tablecpoons
tabiespoonsbutter
butterorormargrrine
margarine
circlewith
circle withcustard;
custard;chill.
chili. 1/2cug
Yz cupbrown
brownsugar
sugar
318
318
apple pudding
apple
withlruit and

't ,.

,&t
h.h

,o -'
'*
*'&l ffi
 read pu
bu I terscotc h bbread
bUllerSCOlch dd t n g
pudding

v..Yr teaspoon
lcorpOonbrllngcoda
baklng soda chocolate puddlng
pudding
2clprnllL
2cups mllk
2cl$
2eggs /r cup sugar
V2 rugrr
Phh of
Plnch otnll
salt V3 cupcocm
16 cup cocoa
t2 cnpo rtrlc brcad
cups stale cubes (about V2-lnch
bread cubg lzr.lnch cubes)
cubos) tablupoomcomilrrch
3 tablespoons cornstarch
Mclt the
Melt tho butter inin pan. Add sugar;
pan. Add hcat.until
eugar; heatuntil v..% teaspoon
teupoonrolt
salt
weil blended.
wcll blcndcd. 2V2
2Yr cups mllL
cupr mllk
Dkgolvc soda
Dissolve sodc inin milk;
milk; add
add gradually toto sugar 1I teaspoon
tcmpoonvrnlllr
vanllla
mixture.
mixture. Stir Stlr until
until weil
well blended;
blendcd; set aside to cool. rugar, cocoa, cornstarch,
Mix sugar, and salt in pan.
cornstarch, and
Beat lgis lightly. Add salt andcooled
Boat eggs and'cooled milk-and- Add milk slowly; sitr until smooth. Cook and stir
sugar
eugtr mixture. over medium
over mcdium heat until mixture
heat until mixturc thickens.
thickens. Cook
Put brcad
bread cubes baking dish; pour
cubcs into greased baking and stir 3 minutes
mlnutcs longer. stir. Chili
longer. Add vanilla; stir. Chill
custtrd over.
custard ovcr. Bake in prcheatcd
Bakc ln preheated 350°F
350oF oyen
oven about Yicld 6 servings.
before serving. Yield
before scrvings.
45 minutes. reMnge.
Yield 6 servings.
minutog. Yleld
coconut crcam pudding
coconut cream
trblcpoonrcornrtrrch
3 tablespoons cornstarch
v../l cup sugar
rugrr
carngcenan (idsh
carrageenan (irish moss) /r teaspoon
V2 tempoon salt
cnlt
milk pudding 2cupr mllk
2cups
22eggyolkc,
mllh
egg yolks, berteu
beaten
|heug(th tlgh0y prcked
V2 cup (V2 ounce) tlghtly cffrrgeenrn
packed carrageenan trbhrpoonr buttcr
2 tablespoons butter or margarine
margnrlnc
(rvrllrbh ln
(avallable In health-food storrr)
hcalth-food stores) 1 teaspoon vanllle
tcarpoon vanllla
Edllrywrhr
Bolling water V2
Yt cup rhrcd&d or flaked
cap shredded flrlrcd coconut
lcupr
2 cupsmllk mllk /r cup shredded
V2 flakcd coconut
rhreddod or flaked
v..l/r cupsugar
cuprugrr Whipped
Whtpped topplng (opdonrl)
topflng (optlonal)
blryoouvrnllhcrtnct
1I teaspoon vanllla extract Mix cornstarch, sugar, and salt in heavy sauce-Bauce-
Food colorlng (opdonrl)
colorlng (optlonal) pan.
pan. Gradually blend blcnd in milk; stir over moderate
Pick over carrageenan;
Pick canageenan; discard foreign matter. heat about 7 minutes,
hcat mlnutee, until mixture thickens. Stir
Phcc
Place in smallsmall bowl;
bowl; add water to coyer.
add boiling water cover. little hot mixture into egg yolks; stir yolks into
aa Iittle
Combine with milk in small saucepan;
Stir; drain. Combine sauccpan; remaining hot mixture. Cook 1I minute;
mlxture. Cook mlnute; stir con-
coot ovcr
cook over moderate hcat, frcquently, ap-
heat, stirring frequently, rtantly. Mix in vaniUa,
stantly. vanilla, and coconut.
coconut. Serve warm
prorimatcly
proximately 15 minutes, until thick
15 minutes, and creamy.
thick and crcamy. or chilled in individual dessert degsert glasses. Add whip-
Add sugar suliar and vanilla; stir until sugar is dissolved.
digsolved. ped topping.
topping. Yield
Yield 6 servings.
coloring, Strain to remove
Add food coloring. remove carrageenan:
carragcenani
pour into Into individual molds,
moldc, rinsed
rinscd in cold water.
Refrigerate
Rofrigcratc several get. Unmold; serve
sevsral hours, until set. coconut roynl pudding
coconutroyalpudding
wlth whipped
with whippcd cream
crcam oror chocolate sauce. Yield 4
8auc6. Yield 8Ee3gyolkr
egg yolks
servings.
ccrvingr. 1I cup sugar
rugrr
320
 Pl/OUI NGS •r DESSERTS
l'}t Il)l)l N(;S l)l'lSSl':R"fS

Vz cup
/z cup flour
flour r/a
V4 cup molasses
molasses
22cups milk
cups milk /r
V4 cup
cup sugar
r/z
Vz cup dry white
cup dry white wine tZ teaspoon ginger
V4 teaspoon
] Vz cups
1/z cups freshly
freshly grated
grated coconut
coconut /lV4 teaspoon
teaspoon cinnamon
cinna mon
11 teaspoon
teaspoon vanilla
vanilla extracl
extra ct Vanilla
Chopped almonds I1 tablespoon
tablespoon butter
egg yolks, sugar, and flour; beat until
Combine egg
Combine Stir all
ail ingredients together, except butter; turn
creamy .
creamy. into greased
greased baking dish. with butter.
Dot with
dish. Dot butter. Place
Place milk and wine in
milk and in double boiler;
boiter; heat
heat to
10 dish in pan
dish in water; put
pan of water; in oyen.
put in 3/r to
Bake 3/.s
oven. Bake to 1I
slowly into egg
boiling. Pour slowly mixture; stir
egg mixture; stir con- hour in 350°F oven.. Yield
350"F oven YieId 8 servings.
slantly to
stantly to prevent curdling. Add
prevent curdling. Add coconut
coconul and
vanilla; mix well.
vanilla; weil. Cook double boiler
Cook over double boiler until
mixture thickens and coats wooden spoon' spoon. Pour
bowl. Cover top with waxed paper to prevent
into bowl.
creamed-cheese pudding
Pudding
into 2 envelopes gelatin
scum from
from forming; cool in refrigerator. To serve, envelopes unflavored
unflavored gelatln
scum 2 eggs, separated
spoon dishes; sprinkle with chopped
into serving dishes;
spoon into chopped
1ltZY4 cups sugar
almonds. Yield 66 to 88 servings. 1l cup mllk
milk
/r teaspoon salt
Y4 salt
cornflake pudding
cornflake 2 teaspoons rind
terspoons grated lemon rlnd
11 quart cornflakes
cornflakes 3 cups creamed
cresmed cottage
cottage cheese
cheese
1I quart mllk
milk Lemonjuice
LemonJuice
22 eggs,
eggs, beaten 1I cup whipping
whipping cream, whlpped
whlPPed
Vz teaspoon r/z cup
V2 cap ground toasted almonds
almonds
/z teaspoon salt
creamed-cheese
crea med- c heese pudding
pu dd i n g

321
321
 ERTS •r PUDDINGS
DR$SNRTS
D(4' PUNDIN(;$

33 cups confectloners' sugar

cups confectioners' sugar heat until thickened.
heat until thickened. Cook Cook and stir 1I minute
and stir minute
20hdyflngerc
20 ladyflngers longer.
longer. Stir
Stir in
in butter
butter and
and vanilla.
vanilla. Add fruit. Cool
Add fruit. Cool
gelatin over
$prinkle gelatin
Sprinkle over Y2 cup water;
Vz cup water; letlet stand
stand 55 before
before serving.
serving. Yield
Yield 66 servings.
servings.
minutes to
minutes to soften.
soften.
Beat egg
Beat yolks slightly
egg yolks slightly inin top
top of of double boiler.
double boiler.
Stir in 1I cup
Stir in cup sugar, milk, and
sugar, milk, salt; cook
and salt; cook over hot
over hot lemon-pear parfait
lemon-pear parfait
water, stirring
water, stirring constantly,
constantly, until until thick.
thick. Stirstir inin 22 medium
medlum Anjou
Anlou oror Bosc
Bosc pears
pears
gelatin; remove
gelatin; femove fromfrom heat.
heat. Y2
Yzcup cug grapenuts
grapenuls cereal
cereal
Combine lemon
Combine rind, cottage
temon rind, cottage cheese,
cheese, and and V4% Y3
Yr cupcup coconut
coconut
cup lemon
cup juice; stir
lemon juice; stir into gelatin mixture.
into gelatin mixture. Refrig-
Refrig-
until mixture
v..Yt cup
cu'p brown
brown sugar
sugar
erate
erate until mixture mounds
mounds slightly
slightly when
when dropped
dropped 22 tablespoons
tablespoons melted
melted bu Uer
butter
from spoon.
spoon. 11($/r-ounce)
(Y/s-ounce) package
packrge instant
tA cup Instant lemon
lemon pudding
pudding
Beat egg whites until
egg whites frothy. Add
until frothy. Add V4 cup sugar
sugar Dice
Dice pears.
pears.
gradually, beating
gradually, beating until stiff peaks
until stiff peaks form.
form. Care-
Care- Combine
Combine grapenuts,
grapenuts, coconut,
coconut, brown
brown sugar,
sugar, and
and
fully fold
fully fold egg
egg whites into cottage-cheese
whites into cottage-cheese mixture.
mixture. butter.
butter.
Fold in whipped cream and
Fold and almonds.
almonds. Turn Turn into
into 9-
9- Prepare pudding mix
Prepare pudding mix according
according toto package
package di-
di-
inchspringform
inch springform pan; pan; chili firm.
chill until firm. rections. Alternate layers of cereal mixture, pears,
rections. Alternate layers of cereal mixture, pears,
Sift confectioners'
Sift confectioners' sugar into bowl;
sugar into bowl; gradually
gradually pudding in
and pudding
and in dessert
dessert dishes;
dishes; chilI.
chill. Yield
Yield 55 or
or 66
add enough
add lemon juice to
enolgh lemon to make
make icing
icing of spread-
spread- servings.
servings.
ing consistency.
spring; remove
Release spring; remove side.
sidc. Place pudding on
Place pudding on
serving dish.
serving
icing on
Spread icing
Spread
Trim one
dish. Trim one end
on ladyfingers
end from
ladyfingers one
from ladyfingers.
one at
ladyfingers.
at aa time;
time; place
place
marshmallow ban ana
banana
pudding as
around pudding
around as each
each one
one is is iced.
iced. Garnish
Garnish top top pudding
with whipped cream.
with cream. TintTint icing,
icing, if desired.
desired. Yield
Yield 1I tablespoon gelatin
gelatln
about 15 l5 servings. % cup
J,4 cup sugar
sugar
eggnog rice pudding 33 stiffly
stlffly beaten
berten egg
33 bananas, shredded
egg whites
shredded
whltes
2 eups
crps eggnog Soak
Soak gelatin in 1;4lr cup
gelatin in cup cold
cold water
water 55 minutes.
minutes.
/r tablespoons
1I V2 tablespoons eornstareh
cornstrrch Add, V4
Add % cup
cup boiling water and and sugar;
sugar; stir
stir until
until dis-
dis-
2 tablespoons
trblcspoons milkmllk solved.
solved. Cool,
Cool, stirring
stirring occasionally,
occasionally, until
until congeal-
congeal-
V3 cup
Yt eup seedless raisins
ralelns ing
ing starts.
starts. Add
Add egg
egg whites;
whites; beat
beat until
until very
very light.
light.
/z
V2 teaspoon salt Add bananas;
Add bananas; stir
stir Iightly.
lightly. Chili
Chill until
until set.
set. Serve
Serve
1I teaspoon
teacpoon rum extract or 2 tablespoons
trblespoons rum with whipped cream.
cream. Yield 44 servings.
servings.
2 cups
2 cups cooked rlee
cooked rlce
Wbipped crerm
Whlpped (opdonal)
cream (optional)
Nutmeg r mock nesselrode pudding
Heat eggnog
eggnog over low heat.
2/r lablespoons
2V2 tablespoons gelatin
gelatln
Combine
Combine cornstarch
cornstarch andand milk.
milk. Pour
Pour into
into egg
egg 1l eup
nog, stirring constantly. Cook cup cold
cold milk
mllk
nog, stirring constantly. Cook and
and stir
stir over
over low 44 egg
egg yolks
heat until
heat untH mixture thickens. Add raisins just be-
thickens. Add be- v..
removing from
fore removing from heat.
heat. Add
Add salt and rum % cup sugar
cupsugu
fore salt and rum ex-
ex- 33 cups
cups scalded milk
scalded mllk
tract:
tract. Fold
Fold inin cooked rice. Pour into
cooked rice. into individual t/r cup
dishes; chill.
chilI. Serve plain or with whipped cream
J,4 cup ehopped
chopped raisins
ralslns
dishes; or with whipped cream 10
sprinkle of 10 macaroons,
mtcaroons, crumbed
ctumbed
and sprinkle of nutmeg. Yield 44 servings.
I teaspoon
1 teaspoon vanllla
vrnllla
Y2
/z teaspoon
terspoon almond
almond extraet
holiday fruit pudding
holiday 22 lablespoons
tablespoons sherry
extract
sherry flavoring
flavorlng
1
I egg
eg 44 egg
egg whites
whltes
v.. cup
lzr cup rugar
sugar Soak
Soak gelatin in in cold
cold milk
milk 55 minutes.
minutes.
tablespoons cornstarch
3 tablerpoong corns.arch Beat egg
Beat egg yolks and
and sugar together;
sugar together; pour
pour scalded
scalded
V2 tcoapoon
lzr teaspoon ralt
salt milk on
milk them. Put
on them. Put inin double
double boiler
boiler or
or over
over hot
hot
22cups mllk
cups mllk water; cook,cook, stirring
stirring constantly
constantly until
until custard
custard coats
coats
I1 tablespoon butter or
tablespoon butter or margarlne
margarine spoon.
spoon. Add Add gelatin;
gelatin; stirstir until
until dissolved.
dissolved. Take
Take
l1 teaspoon
teaspoon vrnllls
van III a from fire.
from fire. Add
Add raisins,
raisins, macaroon
macaroon crumbs,
crumbs, vanilla,
vanilla,
cups canned
22 cups canned frult
fruit cocktail, dralned
dralned almond extract,
almond extract, andand sherry flavoring; mix
sherry flavoring; mix weil.
well.
Beat egg
egg in saucepan. Stir
Stir in
in sugar,
sugar, cornstarch,
cornstarch, Fold in
Fold in stiffly beaten egg
stiffly beaten egg whites.
whites. Set in pan
Set in pan of
of ice
ice
and salt. Stir in milk; cook and stir
and stir over medium water; beat
water; beat until
until thick.
thick. Pour
Pour into
into 6-cup
6-cup mold
mold that
that
322
32/2
 Pt IIIDINGS r• t)h,Sslln'fs
PUDDINGS DESSERTS

has been
has dipped in
been dipped water; chill
cold water;
in cold chili thoroughly.
thoroughly. that
that comes about as
cornes about as high as pudding
high as pudding mixture.
mixture.
out of
Turn out
Turn of mold onto plate;
mold onto decorate with
plate; decorate with Bake in
Bake in preheated
preheated 350"F oyen until
350°F oven until knife
knife inserted
inserted
whipped cream
whipped cream and
and maraschino cherries. Yield
maraschino cherries. Yield 66 in
in center cornes out
center comes c1ean, about
out clean, about 35 minutes. Chill;
35 minutes. Chili;
to 88 servings.
to servings. turn out. Bottom will
out. Bottom will be sauce, top
be a sauce, top cake-like.
cake-Iike.
Yield
Yield 66 servings.
servings.
orange pudding
pudding raisin-rice pudding
orange raisin-rice pudding
22 large
large eggs, separated
separated
/n teaspoon salt
1;4 teaspoon Yl
Vz or corn
honey or
cup honey corn syrup
syrup
Yz cup
/z cup sugar
sugar 44 cups cooked rice
cups cooked riee
tablespoons flour
22 tablespoons
I1 cup raisins
raisins
2 tablespoons
tablespoons bulter
butter I1 tablespoon butter or margarine
lablespoon butter margarine
Grated rind of I1 orange
orange
r/z
Yl cup orange juice
cup orange juice
1;4 cup
Ya orange juice
cap orange juice Yl cup
Vz chopped peanuts (optlonal)
nuts or peanuts
chopped nuts (optiona!)
Heat honey in heavy pan until warm. Add rice,rice,
I1 tablespoon
tablespoon lemon
lemon Juice
juice
l1 cup milk raisins, and butter; cook over heat 5 min-
over medium heat min-
Beat egg whites with salt until soft peaks form. utes. in orange juice.
utes. Stir in juice. Serve warm or
Serve warm or cold.
in tA
beat in
Gradually beat cup sugar until stiff peaks
1;4 cup peaks Sprinkle with chopped
Sprinkle chopped nuts. Yield 6 servings.
form.
Without washing
washing beater,
beater, beat egg yolks
beat egg yolks until plum pudding
pudding
thickened andand lemon
lemon color; gradually beat in
beat in %\14 (l-pound) loaf
I1 (l-pound) loaf day-old brerd
bread
cup sugar, flour,
cup sugar, nour, butter, orange rind,
butter, orange rind, orange 7z pound suet, ground
Yl
juice, and lemon juice. Gradually beat in milk un- 1l7a3/4 cups all-purpose flourflour
til
til smooth;
smooth; fold in egg
fold in egg whites.
whites. Turn into 66 (6-
Turn into Vz cup firmly packed brown
Yz cup brown sugar
ounce) custard
ounce) Place in
cups. Place
custard cups. pan of hot
in pan hot water cooking apple, peeled, chopped
1I cooking
1l7z golden raisins
Yz cups golden
plum pudding
plum
]1%Yz cups raisins
cups currants
1% cupscurrants
IV<!
tablespoons minced crystallized ginger
2 tablespoons ginger
2 teaspoons ground allspice allspice
Y4
Va cup
cup flaked almonds
2 eggs
3/t cup
3/4 cup brandy
Juice of 2 oranges
Juice of 1I lemon
Grated rind of 1I orange
Grated rind of 1l lemon
Grated
r/a cup
1;4 whipping cream
cup whipping
Process bread in
Process bread in blender
blender or or food processor to
food processor to
make fine
make fine crumbs. Place in
crumbs. Place in large mixing bowl.
large mixing bowl'
Add suet, flour, brown
suet, nour, brown sugar,
sugar' apple, raisins, cur-
apple, raisins,
ginger, allspice,
rants, ginger, and almonds; mix weil.
allspice, and well.
Beat eggs;
eggs; add juices, and
brandy, juices,
add brandy, rinds. Blend
and rinds. Blend
into crumb
into mixture; mix
crumb mixture; mix weIl.
well. MixMix inin cream.
cream.
Cover with
Coyer wrap; refrigerate
plastic wrap;
with plastic refrigerate overnight.
overnight.
Pack
Pack into (l-quart) pudding
into 22 (l-quart) pudding molds
molds or (2-quart)
or 1I (2-quart)
mold. Coyer
mold. with buttered
Cover with paper and
waxed paper
buttered waxed foil.
and foil.
Tie securely
Tie securely withwith string; trim excess
string; trim paper and
excess paper and
foil. Coyer
foil. with pudding-mold
Cover with pudding-mold lido Place in lid. Place in
steamer; pour
steamer; pour boiling
boiling water into steamer,
water into halfway
steamer, halfway
upup side
side ofof mold.
mold. Coyer
Cover with lid. Steam
with Iid. Steam for for 66
hours; add
hours; water to
add water to maintain water level,
maintain water level, as
as
necessary. Yield about l5
necessary. Yield about 15 servings.servings.

pudding
raisin-rice pudding
raisin-rice
22 cups waler
cups water
Yz uncooked rice
cup uncooked
Yzcup rice

323
323
DE SERTS.r PUDDIN(iS
DnSSfiRTS PUDlltN{;li

/u teaspoon salt
V2 2 eups crumbs
cups bread erumbs
V2
Yt eup
cug raisins
ralslns V2
Vz eup butter or margarine
eap butter
1I tablespoon
tablespoon butter mrrgarine
butter or margarine 1 eup
cup sugar
1I eup
cup nonfat mllk (not instant)
nonfat dry milk instant) or 2 eups
cups 2eggs
2 eggs
instant nonfat dry mllk
Instant milk 1I eup flour
cup f10ur
/z eup
V2 sugcr
cup sugar 1I teaspoon cinnamon
clnnlmon
1I eup wrter
cup warm water /r teaspoon
Y4 terspoon salt
1l teespoon vrnlllr
teaspoon vanilla tA teaspoon nutmeg
1/8
Heat 2 cups
Heat cups water to in rice,
to boiling. Stir in rice, salt, 1I eup
cup ehopped
chopped nuts
raisins, and
raisins, butter; lower
and butter; lower heat. cook 30
Cover; cook
heat. Coyer; 1l eup raislns
cup raisins
minutes. Remove from heat. 1I teaspoon vanilla
vanlllr
bread crumbs; let
Combine soda and milk. Add bread
Mix dry
Mix milk and
dry milk and sugar. Mix in
sugar. Mix in 1I cup
cup warm
stand 10
stand l0 minutes.
water until smooth. Add milk mixture and vanilla
Beat butter while adding sugar slowly. Beat in
Beat
to Stir over
rice. Stir
to rice. low heat
over low until hot.
heat until Cool to
hot. Cool
eggs, one at a time.
thicken. Yield 65 servings.
Mix and sift flour, cinnamon,
cinnamon, salt, and nutmeg.
Add to egg mixture alternately with milk mixture.
rice pudding deluxe Add nuts,
nuts, raisins, and vanilla. Turn into greased
/r hours.
baking dish; coyer.
cover. Bake in 350°F oven 1
350"F oyen I Y4
2 eups
cups eooked
cooked riee
rige
Yieldj servings.
Serve with any fruit sauce. Yield,8
V2 terspoon salt
lzz teaspoon
11(20-ounce)
(20-ounee) ean
can cru shed plneapple,
crushed pineapple, drained
dralned
/r plnt
V2 crerm, beaten stiff
whlppcd eream,
pint whipped
s4lt, and pineapple until weil
Mix rice, salt, well blended.
blended.
Add most
Add of whipped
most of whipped cream (reserve sorne
cream (reserve some for steamed chocolate pudding
garnish); fold in
garnish); fold in gently. Spoon into
gently. Spoon into individual V2 cup butter, softened
Yz eup softened
serving dishes; top with whipped cream.
cream. Yield 6 to % eup
3;4 sugrr
cup sugar
8 servings. 3/e eup
3;4 cap all-purpose flour
alhpurpose f10ur
3 tablespoons cocor
tablespoons eoeoa
t/r
1/8 teaspoon salt
rum rice
nce 3 eggs
Yt eup
Y4 ralsins
ctrp raisins /u teaspoon vanilla
V2 extrsct
vanllla extraet
/l eup
Y4 cup rum Y4 cup hrlf-and-half
Ve eup crerm
half-and-half eream
1I eup
cup uneooked
uncooked riee
rice Confectloners' sugar
Confeetioners' suglr
1I teaspoon salt Cream butter in mixer bowl with electric mixer
1I eup
cup sugar until light and
until Iight fluffy. Add
and fluffy. Add sugar;
sugar; beat about 5
beat about
3 eups mllk
cups milk minutes.
minutes.
tablespoons ehopped
2 tablespoons chopped nuts Sift flour, cocoa,
Sift flour, cocoa, andand salt
salt together.
together. Beat
Beat into
1I teaspoon lemon
lemonluice
juice creamed
creamed mixture alternately with eggs
alternately with eggs beginning
1I egg, beaten and ending with
and with flour
flour mixture.
mixture. AddAdd vanilla
vanilla and
/r pound butter
Y4 margrrlne
butter or margarine cream; beat in thoroughly. Turn into very heavily
Cinnamon and sugar mixed together
Cinnamon buttered 1-
buttered I' to
to 1I Y2-quart mold or
metal mold
Vz-quart metal or glass
The night
The before, or
night before, or at
at least
least several
several hours baking dish.
baking (Use 1I to
dish. (Use to 22 tablespoons butter to
tablespoons butter
ahead, soak raisins in rum. mold.) Place
grease mold.) double thickness of buttered
Place double
rice, salt,
Cook rice, salt, sugar, and milk
sugar, and in top part
milk in part of waxed paper over top; coyer cover with double thickness
double boiler or
double or in
in very
very heavy
heavy saucepan 30 30 min- of heavy-duty foil. foil. Tie
Tie tightly with heavyheavy string;
utes. Rice will be tender and liquid absorbed. Add trim paper
trim paper and foil, leaving
and foil, only about
leaving only about I-inch
l-inch
raisins, nuts, lemlemonon juice, and egg. overhang. If If mold has lid, place on top. Place rack
Melt butter in medium skillet;
skilleu do
do not let butter in steamer;
in steamer; add water just
add boiling water to bottom
just to bottom of
brown. Add
brown. Add rice
rice mixture;
mixture; cook until cru
cook until crusty
st y on rack. Place
rack. mold on
Place mold on rack.
rack. Bring
Bring to to boil;
boil; coyer
cover
edges. Turn rice; brown brown other side. When ready to lid. Reduce heat to
with lido to low;
low; cook
cook atat low boil 2
low boil
cinnamon-sugar. Yield 4 to 6
sprinkle with cinnamon-sugar.
serve, sprinkle hours.
hours. Add Add boiling water occasionally
boiling water occasionally to to keep
servings. water level just below rack.
water level
Remove mold
Remove steamer; let
from steamer;
mold from rest about
let rest
22 minutes. Remove unmold. Oust
Remove covers; unmold. Dust gener-
sour-milk pudding ously with
ously with confectioners'
confectioners' sugar. Serve plain
sugar. Serve plain or
1I teaspoon baklng sodr
baking soda with whipped
with whipped creamcream or or chocolate
chocolate sauce.
sauce. Yield
1I eup mllk
cup sour milk about 8 servings.

324
324
 Vz cuip pure
Vl cup pure maple
maple sYruP
syrup
teaspoon vanilla
Vl teaspoon
7z
coarsely chopped
apples, peeled, coarsely
3 medium opples,
(2 cups)
butter in 2-quart
Melt butter casserole dish.
2-quart casserole
Stir together brown
Stir together sugar, flour,
brown sugar, flour, baking
baking
powder, salt, and cinnamon.
Combine milk,
Combine and vanilla.
syrup, and
milk, syrup, Pour over
vanilla. Pour over
flour mixture; blend
flour mixture; until smooth.
blend until Pour batter
smooth. Pour balter
over melted butter in casserole; do not stir. Place
not stir. Place
apples on balter. 375'F
batter. Bake in 375 oF oven 35 to 40 min-
40 min-
until crust
utes, until
uies, brown. Serve
turns brown.
crust turns Serve warm with
warm with
plain cream. Yield 4 to 6 servings.
steamed
steamed chocolate
chocola te pudding
Pudding

vanilla cream pudding

22 tablespoons
Y4
tablespoons cornslarch
cornstarch SOUFFLÉS
SOUFFLNS
% cup
cup sugar
sugar
Vz teaspoon
Vl
1I egg
teaspoon sali
egg
salt omelet in
souffld omelet
belgian souffle
22 cups
cups milk
milk
JI tablespoon
meringue
tablespoon butter
butter or
or margarine
margarine
11 recipe Meringue (see
Italian Meringue Index)
(see Index)
JI teaspoon recipe Basic
Basic Hallan
terspoon vanilla
vanilla Red food
rood coloring
coloring
Mix in pan;
pan; set Red
Mix cornstarch,
cornstarch, sugar,
sugar, andand salt
salt in set
]I cup
cup sliced
sliced fresh strawberries
fresh strawberrles
aside.
aside.
1 cup
/u
1/ cup sugar
sugar
Beat
Beat egg;
egg; add
add milk.
milk. Stir
Stir into
into cornstarch mix-
cornstarch mix-
ture. ~
Vecupctp Grand Marnier
Grand Marnier
ture. Cook
Cooi and
and stir
stir over
over medium
medium heatheat until
until mix-
mix-
44 eggs,
eggs, separated
separated
ture thickens. Cook
ture thickens. Cook and stir 1I minute
and stir minute longer.
longer' Stir
Stir
in butter and vanilla. Chili before serving. Yield
Yield 66 Pinch
Pinch of of salt
salt
in butter and vanilla. Chill before serving.
1I leasjJOon water
teasiloon water
servings.
servings.
tablespoons butter
22tablespoons butter
8t 10
to 10
10 fresh strawberries
wholeslrawberries
fresh whole
Prepare meringue; add
Prepare meringue; about 44 drops
add about drops foodfood
vermont
vermont maple-apple
maple-apple coloring to
coloring pink.Coyer
light pink.
tint light
to tint withdamp
Cover with damplowe\towel
until
until ready
ready to touse.
use.
pudding
pudding Sprinkle
Sprinkle strawberries
strawberries withwith V4%cupcupsugar
sugarand and22
66tablespoons
tablespoons butter
butter or
ormargarine
margarine tablispoons Grand
tablespoons Marnier; let
Grand Marnier; letstand
standnonolonger
longer
~r/ncup
crtppacked
packed brown
brown sugar
sugar than
than10 l0 minutes.
minutes.
1Icup Combine
Combineegg salt, and
whites,salt,
eggwhiles, water ininlarge
andwater large
cupwhole-wheat
whole-wheat pastry f10ur
PastrY flour
2Vl
2/r teaspoons
teaspoonsbaking
baking powder mixer
mixerbowl; bowl; beat withelectric
beatwith electric mixer untilvery
mixeruntil very
Powder
/l teaspoon salt
~ teaspoon salt stiff.
stiff.
Combine sugar,22tablespoons
cupsugar, tablespoons GrandGrand
VI/zteaspoon
teaspooncinnamon
cinnamon CombineV4V+cup
1lcup
cupmilk
milk Marnier,
Marnier, and
and egg
egg yolks;
yolks; beat
beat until
until thoroughly
thoroughly
325
325
t.l!,,S$F.R't'$•*SOUFFLÉS
${ }[ tl, l,'1,t',,S
b,
DESSERTS

mjled. Fold
mixed. Foldegg-yolk mixtureslowly
egg-yolk mixture intoegg
slowlyinto egg
whites.
whites.
Meltbutter
Melt butterininomelet
omelet pan untilfoamy.
panuntil foamy.Turn
Turnegg
egg
mixture into pan; cook
mixture into pan; cook slowly, pullingedge
slowly,pulling edgeaway
away
from side
from of pan
side of panand
andleveling toptotoside
leveling top sidewith
with

,t

-a
!l
$"
tl-
t
, rl
I
t'
,
t ,l

,
belgian sou,ffli omelet in meringue
spatula. Pierce through omelet with tip of
tula. Pierce of spatula
spatula 2/t
2/3 cup semlsweel chocolate
cup semisweet chocolate chips
chips
occasionally
onally to to allow
allow heat to rise through omelet.omeIet. 44 egg
egg yolks
COok until base
Cook is light
base is light golden brown and set but Few grains
Few grains of
of salt
sail
top is still
top is still foamy. Remove from heat; place,
foamy. Remove place, about
about '12 cup
Vz flaked coconut
cup flaked coconul
inches from
6, to 88 inches
61to source of heat,
from source heat, in preheated
preheated I1 teaspoon
leaspoon vanilla
vaniila
bfoiler.
broiler. Broil
Broil about
about 44 minutes,
minutes, until top
top is
is set and
and 44 egg
egg whites
whiles
lightly
Iightly browned.
browned. y., cup
r/n cup confectioner's
confeclioner's sugar,
sugar, sifted
sifled
Remove from
:Remove from oven;
oyen; spoon
spoon strawberries
strawberries overover Whipped cream
Whipped or whipped
cream or whipped topping
topplng (optional)
(opllonal)
t~p. Fold
top. Fold in in half; slide onto
half; slide onto heatproof
heatproof dish.
dish. Beat cream
cream cheese
cheese and
and milk
milk with
with rotary
rotary beater
beater
Beat
Place
Place % Yl of meringue in
of meringue in pastry bag with
pastry bag with large
large
star
star tube
tube affixed.
affixed. Cover
Coyer omelet
omelet completely
completely withwith
or
or electric mixer in
electric mixer in saucepan.
saucepan. Add Add chocolate
chocolate
chips. Heal over
chips. Heat over low
low heat;
heat; stir
stir until
until chocolate
chocolate
remaining
remaining meringue.
meringue. Pipe Pipe around
around edge
edge and
and over
over chips melt.
chips melt.
top;
top; pipe rosettes in
pipe rosettes manner. place
decorative manner.
in decorative Place Beat eggegg yolks and salt
yolks and salt together.
together. Stir
Stir part
part of
of
Beat
under broiler
under about 44 minutes
broiler about minutes oror until
until lightly
lightly chocolate mixture
mixture into
into egg
egg yolks;
yolks; stir
stir egg
egg yolks
yolks
chocolate
tirged with
tinged with brown. Remove from
brown. Remove from the
the oven;
oyen; gar-
gar-
with aa few
n{sh with
nish few fresh
fresh strawberries.
strawberries. Serve
Serve im-im-
into rest of
into rest of chocolate
chocolate mixture.
mixture. Cook
Cook over over low
low
heat, stirring constantly, until slightly thickened.
heat, stirring constantly, until slightly thickened.
mediately.
mediately. YieldYieldabout
about 88servings.
servings. Stirin coconut and
in coconut and vanilla;
vanilla; cool.
cool.
Stir
Preheat oven
oyen to 325°F.
10325'F.
chocolate
chocolate coconut
coconut souffld
souffle Preheat
Beat egg
Beat egg whites
whites until soft peaks
until soft peaks form.
form. AddAdd
44ounces
ouncescreom cheese,room
creamcheese, roomtemperature
lemperalure sugar
sugar gradually,
gradually, beating until stiff peaks
beating until stiff peaks form. form.
7r cupmilk
y~cup mllk Fold in
Fold chocolate mixture.
in chocolate mixture. Pour
Pour into
into ungreased
ungreased l- 1-

326
326
 $ot I['FLI.,S r• t)t..SSl".l{'l's
SOUFFLÉS DESSERTS

casserole; set in
quart casserole; pan of
in pan of hot
hot water.
water. Bake
Bake I1 custard in
Place cool custard
Place in large bowl; gently
large bowl; fold in
gently fold in I1
hour or until
hour until knife inserted into
knife inserted into souffld cornes out
soufflé comes cup
cup cream, whipped, until
cream, whipped, until well
weil combined. Fold in
combined. Fold in
clean. If
clean. desired, top
If desired, top with
with whipped
whipped cream
cream oror raspberry pulp.
raspberry pulp. Add % Y3 of egg whites; in with
whites; fold in with
whipped topping;
whipped topping; serve immediately. Yield
serve immediately. Yield 66 rubber spatula. Add remaining
rubber remaining egg whites; fold in
egg whites; in
servings. completely. Turn into
completely. Turn into mold;
mold; freeze about 4Vz
freeze about 4Y2
hours.
hours. Sides top will be firm but
Sides and top center will
but center will be
be
frozen patriotic
patriotic souffld
soufflé soft. Remove paper
soft. Remove
Garnish with
Garnish
paper collar;
collar; serve
remaining cream,
with remaining
serve immediately.
immediately.
cream, whipped
whipped and
I1 recipe Basic
Basic Confectioners'
Confeclioners' Custard
Cuslard (see
(see Index) lightly sprinkle with blueberries. Yield
lightly sweetened; Sprinkle
I1 (l0-ounce)
(lO-ounce) package
package frozen
frozen raspberries,
raspberries, thawed
Ihawed about l212 servings.
66 egg
egg whites
whiles
Y2 cup
cup sugar
7z
l!l.l cups
1/r cups whipping
whipping cream,
cream, whipped nlarnier souffld
grand marnier soufflé
Y2 cup fresh or thawed
Vz Ihawed blueberries 12 small
12 small macaroons
macaroons
Make collar of thin poster paper to fit around lablespoons Grand Marnier llqueur
6 tablespoons liqueur
en tire depth
entire depth andand 22 inches higher than
inches higher than 6-inch Y2
lzz cup milk
soufflé dish.
souffld dish. Tape Tape together securely
securely around out- 1 (l-inch)
1 (l-Inch) piece vanilla pod or 1lleaspoon
vanilla teaspoon vanilla
vanilla
side of
side of dish. extract
exlract
Prepare custard.
Prepare r/a
!I.I cup butter
Pour raspberries
Pour into sieve
raspberries into placed over
sieve placed over bowl; Y3 cup all-purpose flour
7r f10ur
berries through sieve with
press berries
press back of wooden
with back wood en /z
Y2 cup sugar
spoon until only seeds remain.
only seeds remain. Discard seeds; set 1/r
1!1.1 cups half-and-half cream
pulp aside. 3 egg yolks, lighlly
lightly bealen
beaten
Place egg
Place in large
whites in
egg whites large mixer bowl;
bowl; beat beat at 6 egg whiles, stiffly bealen
whites, Sliffly beaten
high speed until fluffy. Add sugar gradually,
gradually, beat- Y2 cup
Yz whipping cream
cup whipping
ing until stiff peaks form. 1 lablespoon confectioners' sugar
tablespoon confeclioners'
frozenn pa
froze palriolic s ouff I e
t rio t ic souffle

327
327
 .l i|{ i
'i SERTS·
DE SOUFFLÉ:S

Arrange macaroons ininshallow

Arrangemacaroons dish;sprinkle
shallow dish; sprinkle 30 minutesororuntil
30minutes untilsoufflé
souffldhas puffedand
haspuffed and
with 44tablespoons
with tablespoonsGrand Grand Marnier.
Marnier. Let Letsoak
soak10l0 browned.
browned.
minutes or
minutes untilsoft.
oruntil soft.Remove
Removewith withspatula;
spatula;spread
spread While souffliisisbaking,
Whilesouffle baking,whip
whipcream
creamwith
withcocon-
ne
overbottom
over bottom of ofbuttered
buttered and tightly sugared
and lightly sugared6-6-oror fectioners'
fectioners'sugar
sugaruntil
untilsoft
softpeaks
peaksform,
form.Beat
Beatinin1I
7-inch souffli dish.
7-inch souffle dish. tablespoon Grand
tablespoon GrandMarnier.
Marnier.
milk with
Scaldmilk
Scald withvanilla
vanillapod; pod; remove
removefromfromheat.heat. Remove
Removesouffle
souffldfrom
fromoyen;
oven;serve
serveimmediately
immediately
Remove vanilla
Remove pod. Dry;
vanilla pod. Dry; store for future
store for use.IfIf
future use. withdollop
with ofwhipped
dollopof whippedcream.
cream.Each
Eachserving
servingcan can
using vanilla extract,
using vanilla extract, add afterscalding
addafter milk.
scalding milk. be
besprinkled
sprinkled with
withconfectioners'
confectioners' sugar,
sugar,ififdesired.
desired.
Melt butter
Melt butter inin top
topofofdouble
double boiler.
boiler. Stir flour
Stirinin flour Yieldabout
Yield about66servings.
servings.
toto make
makesmooth
smooth paste. Add milk
paste. Add milk and
andsugar
sugar alter-
alter-
nately; stir
nately; stir constantly
constantly to tokeep
keep smooth
smooth paste. pour
paste. Pour
in half-and-half
in half-and-half gradually;
gradually; stir stir constantly
constantly untiluntil hot
hot chocolate
chocolate souffle
souffld
smooth and
smooth and creamy.
creamy. Remove
Remove from from heat.
heat. Pourpour Butter
Butter
about 1f4tAof
about of hot
hot mixture
mixture slowly
slowly intointo egg yolks;stir
egg yolks; stir Sugar
Sugar
constantly. Stir
constantly. Stir egg yolks into
egg yolks into hot
hot mixture.
mixture. Add Add 1I v.at/ncup
cu,pchocolate
chocolate chips
chips
tablespoon Grand
tablespoon Marnier; mix
Grand Marnier; mix well.
well. Cool
Cool mix-mix- 4egg
4 egg yolks
yolks
ture. Thoroughly fold
ture. Thoroughly in 1'%
fold in of egg
4 of whites; use
egg whites; use wire
wire 1I cup
cup sifted
sifted confectioners'
confectioners' sugar
sugar
whisk. Add
whisk. Add remaining
remaining egg egg whites;
whites; foldfold inin 55eggegg whites,
whiles, room
room temperature
temperature
thoroughly but
thoroughly but carefully.
carefully. Pour
Pour over macaroons in
over macaroons in Y2
/z teaspoon
teaspoon cream
cream of
of tartar
tartar
souffld dish,
souffle dish. Bake
Bake in preheated 425
in preheated oF oyen
425"F oven 25 25 to
to Grease
Grease 6-inch
6-inch souffle
souffld dish
dish generously
generouslywith
with but-
but-
grand marnier
grand souffti
marnier soufflé
 TAPIOCA .• I}NSSNR"TS
TAPIOCA DE SERTS

Y2 cng lemonjuiee, slmined

eup lemonJulce'
1y'2 strained
I1cup superfine sugar
eup superflne sugar
l1cup egg whltes
eup egg whltes
l1cup whipping cretm
eup whipplng eream
gelatin with
Soften gelatin
Soften water in
with water in small
small saucepan.
rind, juice,
Add rind,
Add and sugar;
juice, and heat until
over low heat
sugar; stir over until
gelatin dissolves. Chill over bowl of
gelatin disiolves. ice, stirring
of ice, stirring
frequently, syrup consistencY.
frequently, to syrup consistency.
Beat egg whites very stiff; beat into lemon mix-
Beat mix-
ture.
ture.
Whip cream; fold in until thoroughly mixed.
Whip
Tie double oiled band of paper around
of waxed paper
top of l-quart souffl€ dish,
l-quart souffle forming 4-inch-high
dish, forming 4-inch-high
collar. Pour in souffle;
collar. Pour chill.
souffld; chilI.
Remove paper collar
Remove collar before serving. Decorate
before serving.
top with
top additional whipped
with additional pap€r-thin
cream' paper-thin
whipped cream,
slices
sliies of lemon, and fresh mint. Yield 6 servings.

souffld
vanilla souffle
22 eups mllk
cups milk
Y2
/z cup sugar
sugrr
yz vanilla
Y2 vanllls pod or or 11 teaspoon vanllla extraet
teaspoon vanilla extract
\t4
Vn cup
cap butter
Y3
/r cup all-purpose
alhpurPose flourflour
66 egg
egg whites,
whltes, stlffly
stlfflY beaten
beaten
Combine
e6mbine milk,milk, sugar,
sugar, and vanilla pod
and vanilla pod inin small
small
heavy
heavy saucepan; bring to
saucepan; bring boil. Remove
to boil. Remove from from heat;
heat;
let stand 30 minutes.
let stind 30 minutes. Remove Remove vanilla
vanilla pod;
pod; dry
dry and
and
hot
hot chocolate
chocolate soufflé
soqffti store
store for
for future
future use.
use. If
If using
using vanilla
vanilla extract,
extract, add
add
ter; coat inside with sugar, shaking out
ter; coat inside with sugar, shaking out excess. excess. after
after scalding milk. Return
scalding milk. milk to
Return miIk boil; remove
to boil; remove
Combine
Combine 22 tablespoons
tablespoons cold cold water
water and
and choco-
choco- from
from heat.
heat.
late boiler over medium heat.heat.
late chips
chips in top of
in top of double
double boiler.
boiler. Place
Place over
over hot
hot Melt butter
Melt butter inin double
double boiler over medium
water Stir
Stir in
in flour to make
flour to makesmooth
smooth paspaste,
te, using wooden
using wood en
water until
until chocolate
chocolate chips
chips are
are melted;
melted; beat
beat with
with
wire
wire whisk
whisk until
until blended.
blended. spoon.
spoon. Add Add milk gradually, stirring
milk gradually, stirring constantly;
constantly;
Cut
Cut 22 tablespoons
tablespoons butter
butter into
into small
small pieces;
pieces; add
add cook
cbok until
until thickened.
thickened. Pour into large
Pour into large mixing bowl;
mixing bowl;
to
to chocolate I piece at a time, beating until butter
chocolate 1 piece at a time, beating until butter cool slightly.
cool slightly. Thoroughly
Thoroughly fold
fold in
in V4
% ofofegg
egg whites,
whites,
isis me!ted.
melted. Cool
Cool slightly.
slightly. using
using wire Add remaining
whisk. Add
wire whisk. remaining egg whites; fold
eggwhites; fold
Place egg yolks in large mixer bowl; beat with thbroughly. Pour
inin thoroughly. Pour into well-buttered 6-Gor
intowell-buttered 7-inch
or7-inch
Place egg yolks in large mixer bowl; beat with
electric mixer
electric mixer until lemon-colored. Add
until lemon-colored. Add confec-
confec- souffle dish.Smooth
souffld dish. Smoothtop; top;dame
domemixture slightly inin
mixture slightly
tioners' sugar gradually; beat until thick. Add
tioners' sugar gradually; beat until thick. Add v.aV4 center.
center. Bake
Bake inin preheated
preheated 425oF
425 oF oven
oyen 1I shelf
shelf
of chocolate mixture; beat
of chocolaie mixture; beat with with wire
wire whisk
whisk untiJ
until above
above center
centerabout
about25 liitle longer
minutes, aaliüle
25minutes, longer forfor
blended. Add
blended. Add
remaining
remaining chocolate
chocolate mixture;
mixtwe; beat
beat drier
drier souffle.
souffli. Serve
Serveimmediately.
immediately. Yield Yieldabout
about44
until
until weil
well mixed.
mixed. servings.
servings.
Beat egg whites and cream of tartar with electric
Beat egg whites and cream of tartar with electric
mixer untilstiff
mixer until stiff peaks
into chocolate mixture;
peaksform.
form. Fold
Fold V4%ofofegg whites
eggwhites
blend weil. Gently fold in
into chocolate mixture; blend well. Gently fold in
remaining egg whites until well mixed. Spoon into
TAPIOCA
TAPIOCA
remaining egg whites until well mixed' Spoon into apple
prepared
prepared souffld dish;
souffle dish; smooth
smoothtop.top.Bake
Bakeininpre-pre- apple tapioca
tapioca
heated 400°F oyen 35
35 minutes
minutes or
or until
until set.
set. Dust
Dust Y2Yzeup
cupminute
mlnutetapioca
taploca
heated 400oF oven
with additional confectioners'
with additional confectioners' sugar, sugar'ifif desired;
desired; l 1teaspoon
teaspoonsalt
salt
serve immediately. Yield about 6 servings. 33eups
cupsapples, plred,eored,
apples,pared, cored,slieed
sllced
serve immediately. Yield about 6 servings.
1Icup brown sugar
cup brown sugar
Y3/rteaspoon
teaspoonnutmeg
nutmeg
iced
iced lemon
lemon souffle
souffld %r/teaspoon
teaspoonclnnamon
cinnlmon
1 env el ope gelatin 22teaspoons
teaspoonslemon juiee
lemonJulce
I envelope gelatin
2 tablespoons water
2 tablespoons wsler
Cook
Cooktapioca
tapiocaand
andsaltsaltinin4 4cups hotwater
cupshot waterinin
Grated rind of 44lemons
Grated rind of
lemons double boiler1515toto2020minutes,
doubleboiler minutes,untiluntiltapioca
tapiocaisis
329
329
 vonilla soutfli
vanilla soufflé
clear; stir frequently.
clear; stir frequently.
Put apples in
Put apples in greased
greased baking
baking dish.
dish. Cover
Coyer with parent. Stir
Stir freqUently.
frequently.
sugar, mixed with
sugar, mixed spices and
with spices and lemon juice. pour
lemon juice. Pour Beat
.Beat
egg yolk. Add sugar and salt. put
and salt. Put tapioca
tapioca
tapioca over.
tapioca Bake in
over. Bake in 350oF
350°F oven about 4j
oyen about 45 mixture with
mixture with egg yolks. put
egg yolks. Put over
over bottom
bottom of of double
double
minutes.
minutes. Yield
Yield 88 servings.
servings. boiler; cook until thickened.
thickened . Remove
Remove fromfrom heat;
heat;
fold
fold in
in stiffly
stiffly beaten
beaten egg
egg white,
white, vanilla,
vanilla, and
and choc-
choc- .
blueberry
blueberry tapioca olate blended
olate blended with
servings.
with half
half cup
cup scalded milk . yield
scalded milk. Yield 44
servings.
I1plnt
pint contalner
container large blueberries (about
large blueberries (about 2/z
2 \/2 cups)
cups)
or frozcn,
or frozen, thawed
thawed
1f2 cup
lzr cup sugar
sugar coffee tapioca
coffee tapioca
/z cup water
\/2 cup water egg yolk
I1egg yolk
22tablespoons
tablespoons taploca
tapioca I1cup
cup evaporated
evaporated mllk
milk
.letStir
Stir together
stand
together all
5
ail ingredients
minutes.
ingredientsin in 2-quart
2-quart saucepan;
saucepan; \/) cap
Vt cup mlnute
minute tapioca
tapioca
let stand 5 minutes. Stirring
Stirring constlntly,
constantly, bring
bring to
to %;-') cup
cup sugar
sugar
full
full boil. into 55 (l-cup)
Ladle into
boil. Ladle (l-cup) individual
individual dessert
dessert /r1,4 teaspoon
teaspoon salt
salt
bowls. warm or
Serve warm
bowls. Serve or chilled, topped with
chilled, topped with whip-
whip-
ped cream. Yield 5 servings.
I1cupcupwater
water
ped cream. Yield 5 servings. 22cups
cupsstrong
strongcoffee
coffee
I1egg
eggwhite
white
chocolate
chocolate tapioca
tapioca 1lteaspoon vanilla
teaspoon vanilla
CaramelSauce
Caramel Sauce(see
(seeIndex)
Index)
1/z cupsmllk
1 \/2cups milk Mix eggyolk
Mix egg yolkwith
withsmall
smallamount
amountmilk milk ininsauce-
sauce-
22tablespoons
tablespoonsmlnute
minutetaploca
tapioca pan.
pan. Add
Add remaining
remaining milk,
milk, tapioca,
tapioca, sugar,
sugar, salt,
salt,
I 1egg, separated
egg, separated water,
water, and
and coffee.
corree. Bring
Bringtotoboil
boil over
overdirect
directheat,
heat,
33trblespoons
tablespoonssugar
sugar stirringconstantly.
stirring constantly.Remove
Removefrom fromheat.
heat.
Vr1/8teaspoon
teaspoonsslt
salt Beat egg
Beat egg white until just
white until juststiff
stiffenough
enough to to hold
hold
I 1teaspoon
teaspoonvanllls
vanllla shape.Gradually
s!a.ne. Graduallyfold
roldhot
hottapioca
tapiocamixture
mixtureinto
intoegg
egg
2 2squarcs
squaresunsweetened
unsweetenedchocolate white;
white; cool.
cool. When
When slightly
slightly cool,
cool,stir
chocolate stir inin vanilla;
vanilla;
Scald I 1cup
Scald cupmilk
milkinintop
topofofdouble
doubleboiler.
boiler.Add Add chill. Serveininparfait
chilI.Serve parfaitglasses
glasseswith
withCaramel
CaramelSauce.
Sauce.
tapioca;
tapioca;cookcook2020minutes
minutesororuntil
untiltapioca
tapiocaisistrans-
trans- Yield8 8servings.
Yield servings.
330
330
 1'.\t{l
VARIETY DESSERTS r• I)lis$l',1{'l'S
l')'l Y l)l',SSl'.1('l'S DESSERTS

about 66 minutes,
about until gelatin
minutes, until gelalin is
is dissolved.
dissolved. Re-
tapioca cream
tapioca cream move from
move from heat. mix well.
brandy; mix
Add brandy;
heat. Add
Re-
Chili until
weil. Chill until
cup minute
114 cup
Ya minute tapioca
tapioca mixture mounds
mixture slighLly when
mounds slightly dropped from
when dropped from
cup scalded
l1cup scalded milk
milk spoon.
spoon.
cup sugar
/rV,} cup sugar '. Beat until stiff
whites until
egg whites
Beat egg stiff but not dry,
but not then beat
dry, then beat
I1egg,
egg, separated
separated very stiff;
until very
until add remaining
stiff; add sugar gradually.
remaining sugar gradually.
tZ teaspoon salt
\f4 teaspoon salt Fold gelatin mixture.
into gelatin
Fold into Fold in
mixture. Fold in whipped
whipped cream;
cream;
Vz teaspoon vanHia
/z teaspoon vanilla turn into pan. Chill
turn into pan. until firm.
Chill until firm.
Add tapioca
Add tapioca to
to milk;
milk; cook
cook in
in double boiler until
double boiler until spring to
Release spring
Release to unmold; side of
rem ove side
unmold; remove of pan
pan
transparent. Add half
transparent. Add ha If the
the sugar
sugar toto milk and half
milk and half Place on
carefully. Place
carefuily. serving platter.
on serving Pipe additional
platter. Pipe additional
to slightly
to slightly beaten
beaten egg
egg yolk
yolk and
and salt. Pour hot
salt. Pour hot mix-
mix- whipped around top
cream around
whipped cream edge and
top edge base of
and base of
ture slowly
ture slowly on
on egg Return to
mixture. Return
egg mixture. to double
double Russe; garnish as desired. Yield l2
Charlotte Russe;
Charlotte garnish as desired. Yield 12
boiler; cook until
boiler; cook until thickened,
thickened, stirring constantly.
constantly. servings.
Add stiffly-beaten
Add stifny-beaten egg Flavor with
egg whites. Flavor with vanilla.
vanilla.
Serve cold. Yield 4 servings.
Serve cold. Yield 4 servings. chocolate-cream coupes
coupes
3 (l-ounce) squares unsweetened chocolate
squares unsweetened
pudding
tapioca custard pudding egg yolks
22egg yolks
I1 pint
pint scalded
scalded milk l/r teaspoon salt
l/S teaspoon
22 eggs,
eggs, slightly
slightly beaten
beaten 3/r white corn syrup
314 cup white
/r
V3 cup
cup minute
minute tapioca whipping cream
cups whipping
2 cups
V2 cup
/z cup sugar
sugar 1] vaniJia extract
teaspoon vanilla
teaspoon
I1 teaspoon
teaspoon salt
chocofafe-cream coupes
1 tablespoon
1 tablespoon butter
Add tapioca to to milk; cook in
milk; cook double boiler 30
in double
minutes. Add
minutes. eggs to
Add eggs to sugar
sugar and salt. Gradually
and salt. Gradually
pour on bullered pudding
hot mixture; turn into buttered
on hot
dish.
dish. Add butter; put in pan of hot water.
Add butter; water' Bake in
325°F
325oF oyen
oven 30 minutes. One
30 minutes. One cup
cup of almost
almost any
chopped,
chopped, canned,
canned, or or stewed
stewed fruits or berries
fruits or berries can
be added.
be added. Yield 6
6 servings.

\ARIETY
VARIETY
DESSERTS
DE,SStrRTS
charlotte russe
1212 ladyfingers
ladyfingers
Light
Light corn
corn syrup
syrup
22 envelopes
envelopes unflavored
unflavored gelatin
gelatin
11 cup sugar
cup sugar
tZ teaspoon
\f4 teaspoon salt
salt
44 eggs,
eggs, separated
separated
V2 cups
22lzz il
cups milk
milk !i
22 tablespoons -F"
tablespoons brandy
brandy or or sherry
sherry
1I cup
cup whipping
whipping cream,
cream, whipped
whipPed
Wet
Wet base
base of
of 8-inch
8-inch springform
springform pan.Pan.
Split ladyfingers;
Split ladyfingers; cut
cut off Vz-inch
off %-inch tip tip of of each
each
halL
half.
Coat
Coat side of springform
side of springform pan with corn
pan with cornsyrup.
syrup.
Place
Place ladyfinger
ladyfinger halves
curved-end-up, to
to
around side
halves around
stand uprigh t.
upright.
side of of pan,
pan,
$;'l
&
curved-end-up, stand
"!c
Mix gelatin,!12Vzcup
Mix gelatin, cupsugar,
sugar' and salt inin 2-quart
andsalt 2-quart
saucepan.
saucepan.
Beat
Beategg stir inin milk.
yolks; stir
eggyolks; milk. Stir intogelatin
Stir into gelatin
mixture;
mixture; cook
cook over
overlowlowheat,
heat,stirring
stirringconstanlly,
constantly,
T}NSSERTS •T V
DESSERTS VARIIiTY DESSERTS
ARIETY DESSERTS

Placechocolate
Place chocolate inintop ofdouble
top of double boiler
boiler over hot,
over hot,
not boiling,
not boiling, water.
water. (If(If water too hot,
water isis too hot, chocolate
chocolate
will become
will lumpy and
become lumpy hard.) Heat
and hard.) until choco-
Heat until choco-
late isis melted.
late melted.
Combine egg
Combine yolks and
egg yolks salt in
and salt in small
small mixer bowl;
mixer bowl;
beat until light
beat until light and and lemon-colored.
lemon-colored. Add Add corncorn
syrup; beat
syrup; until weil
beat until well combined.
combined. Pour Pour slowly into
slowly into
chocolate; beat
chocolate; constantly. Cook
beat constantly. Cook over hot water,
over hot water,
stirring c.onstantly,
stirring until thickened.
cpnstantly, until thickened. Remove
Remove From from
heat; beat
heat; until cold.
beat until cold.
Whip cream
Whip cream until fluffy. Add
until nuffy. Add vanilla;
vanilla; beat until
beat until
stiff. Fold
stiff. Fold Y3% ofof whipped
whipped cream cream intointo chocolate,
chocolate,
then fold
then in remaining
fold in remaining whipped
whipped cream. Chill at
cream. Chili at
least hours. Spoon
least 44 hours. Spoon intointo serving
serving dishes; mound as
dishes; mound as
in illustration, ifif desired.
in illustration, Garnish with
desired. Garnish with aa littlittle
le
whipped cream
whipped cream or or with
with dragon
dragonflies
nies as illustrated.
as iIIustrated.
Yield6toSservings.
Yield 6 to 8 servings.

chocolate Dtousse
mousse
8t ounces
ounces semisweet chocolate pieces
semlsweet chocolate pleces
tablcspoons water
22 tablespoons
Ye cup
I/.i aap powdered
powdered sugar
Yz cup
Y2 cuip unsalted bufier, softened
unselted butter,
66eggs, ccpanted
eggs, separated
I lablespoon dark
l1ablespoon dgrk rum
lzz teaspoon vanllla
Y2 vanilla
tablespoom sugar
22 tablespoons rugsr
Melt
Melt chocolate
chocolate and and water
water inin double
double boiler.
boiter.
When coffee
colfee dessert
dessert
When melted, stir in powdered sugar. Add butter
bit
bit by by bit; set
set aside.

about
Beat egg yolks
Beat egg yolks until
until thick
thick and
and lemon-colored,
lemon-colored, coffee dessert
about 5 minutes. Gently fold in chocolate; reheat
1Y2 envelopes unflavored
llzz unflavored gelatin
slightly
slightly to moltmelt chocolate, if Stir in rum
if necessary. Stir
1Y2 cups water
llzr
and vanilla.
and vanilla.
Beat egg whites until foamy. Beat in sugar; beat
Beat egg
l1 cup
cup mllk
3/l
V4 cup
cup sugar
until stiff
untit stiff peakspeaks form. Gently fold
form. Gently fold whites
whites into
chocolate mixture.
chocolate Pour into
mixture. Pour into individual serving
serving
v.. teaspoon sdt
lzr teaspoon salt
22 tablespoons
tablespoons Instant coffee
coffee powder
powder
dishes; chill
dishes; chili at least 4 hours. Serve with whipped
at least whipped
33 eggs,
eggs, separated
separated
cream, ifif desired.
cream, desired. Yield
Yield 88 servings.
servings.
11 teaspoon
teaspoon vanllla
vanUla extrsct
extract
Put gelatin,
Put gelatin, water,
water, milk,
milk, sugar, salt, and and coffee
coffee
chocolate
chocolate-orange mousse
orange mousse together in
together
melted and
melted
in double boiler.
boiler. Stir
mixture just
and mixture
Stir until
just reaches
until gelatin has
reaches boiling
has
boiling point.
point.
7z teaspoon grrted
Y2 teaspoon orange rlnd
grated orange rind Add egg yolks;
Add egg yolks; stir over lowlow heat
heat until
until mixture isis
tablespoons packed
22 tablespoons packed light
IIght brown
brown sugar
sugar thick enough
thick enough to to coat
coat back
back of of spoon. Remove
Remove from
from
egg yolk
11 egg yolk heat. Add vanilla;
heat. Add vanilla; chill
chili until
until mixture
mixture thickens
thickens to
to
I1egg
egg . syrupy consistency.
syrupy consistency. Stir
Stir frequently.
frequently.
squares(3
33 squares (3 ounces) semisweet chocolate,
ounces) semlsweet chocolate, melted,
melted, Beat egg
Beat until stiff;
whites until
egg whites stiff; fold into mixture.
fold into mixture.
cooled
cooled Pour
Pour into
into sherbet
sherbet glasses;
glasses; chill
chili until
until firm.
firm. Deco-
Deco-
I1lzz
Y2 tablespoons
tablespoons orange
orangeJulce
juice rate as desired.
rate as desired. Yield
Yield 66 servings.
servings.
Vz cup helvy
Y2 cup heavy cream
cream
Combine rind,
Combine rind, sugar, egg yolk,
sugar, egg yolk, and
and eggegg in
in aa
blender or
blender or food processor; whirl
food processor; whirl until
until light
light and
and coffee-filled dclairs
coffee-filted éclairs
foamy.
foamy. Add Add chocolate, orange juice,
chocolate, orange juice, and
and cream;
cream; I1reclpe
recipe Brslc
BasicCream
Cream Puff
Puff Pastry
Pastry (see
(see Index)
Index)
whirl
whirl until
unm well
weil blended. Pour into
blended. Pour into individual
individual 44tablespoons
tablespoons Baslc Coffee Syrup
Basic Coffee Syrup (see
(see Index)
Index)
dishes; chill
dessert dishes;
dessert about I1hour,
chili about hour, until set. Yield
until set. Yield 22 Vr teaspoon salt
1/8 teaspoon salt
servings.
servings. I1reclpe
recipeBaslc
BasleConfectloners'
Confectioners' Custard
Custard (see
(seeIndex)
Index)
332
332
 VARIFITY DESSERTS· l)}llisliR't'S
VARIETY t)l{!iSFlR'l'S' DESSERTS

2Yz cups
2lzz cups sifted
sifted confectloners'
confectioners' sugar
sugar vanilla, almond,
vanllla, raspberryjunket'
almond, raspberry junket, etc.
etc.
Prepare Cream Puff
Prepare Cream Puff Pastry; pipe into
Pastry; pipe into eclairs,
eélairs, Add few drops of
Add aa few drops of extract.
extract.
using I-inch
using l-inch plain
plain piping
piping tube.
tube. Bake
Bake l0
10 minutes
minutes at
at
Note:
Note: When rennet in
using rennet
When using in liquid or powder
/iquid or powder
400°F. Reduce
4(noF. Reduce heat
heat to
to 350'F;
350°F; bake
bake 2525 minutes.
minutes.
custard; let
Make custard; cool. Add
let cool. Add halfhalf thethe Basic
Basic form,
form, the
the manufocturer's
manufacturer's instructions
instructions should
shou/d
Make befollowed
a/ways be carefully.
Coffee Syrup
Syrup and
and salt;
salt; mix
mix well.
weil. always fol lowed ca refu I IY.
Coffee
Split iclairs
Split eclairs on
on one side; fill
one side; fil! with
with custard
custard mix-
mix-
ture.
ture. macaroon mousse
macaroon
For frosting,
For frosting, mix
mix remaining
remaining coffee
coffee syrup
syrup into
into egg yolks
44 egg yolks
confectioners' sugar; add
confectioners' sugar; add enough enough warm
warm water,
water, Vz ctp sifted
Yz cup confectioners' sugar
sifted confectioners' sugar
several drops
several drops atat a
a time,
time, to make
make spreading con- con- /z cup rum
Yz cup
sistency. Spread over
sistency. over eclairs; chili until
eclairs; chill ready to
until ready Almond Macaroons
cups crushed Almond
44 cups (see Index)
Macaroons (see Index)
serve. Yield
serve. Yield 12
12 to 16. 2 cups whipping cresm,
cups whipping whiPPed
cream, whipped
Place egg yolks in large mixer bowl; beat with
Piace with
electric mixer until light and fluffy.
fluffy. Add sugar al- al-
junket
junket rum; beat until
ternately with rum; weIl blended. Add
untiI well Add
macaroons; mix well.weil. Cover bowl with
with aluminum
aluminum
55 cups
cups fresh
fresh milk
milk
22 teaspoons
teaspoons sugar
sugar foil;
foil; let stand l5 minutes. Fold in
stand 15 in whipped cream
2 teaspoons
teaspoons rennet
rennet or 7z
Yz iunket
junket tablet
ta blet gradually; blend well.
graduaIly; blend weil. Spoon mixture into
Spoon mixture into wet
wet
2
Junkets are milk
milk desserts
desserts set with rennet only, chill about 3 hours,
mold; chilI until set.
Junkets are
without
without either
either grain or gelatin. Dip into warm
mold into
Dip mold water; unmold
warm water; onto
unmold onto
Warm milk
Warm miIk toto lukewarm;
lukewarm; stir in sugar until
untiI dis- serving dish. Serve
serving dish. immediately. Yield
Serve immediately. Yield 10 to 12
l0 to 12

solved. Add rennet;

rennet; stir. Pour at once into serving servings.
solved. Add
dishes;
dishes; put inin warm
warm place to set.
set. Serve
Serve with cream,
if liked. Yield
if liked. Yield 66 servings.
servings. moor in a shirt
chocolate junket
chocohtejunket 4 slices bread, crusts removed
Add
Add 22 toto 33 ounces plain chocolate, grated
ounces plain grated and Yz
Yz cup whipping cream
cup whipping cream
dissolved
dissolved inin aa !ittle
little of milk'
of the measured milk. Y3
Vs cup
cu,p butter, softened
softened
2 eggs
eggs
collee junket
coffeejunket 2 egg yolks
egg yolks
Add
Add instant
instant coffee
coffee powder
powder to milk to
to milk to flavor; 3/e cup
3/.1 ctp sifted sugar
confectioners' sugar
sifted confectioners'
decorate finished
decorate finished junket with chopped nuts.
Va cup
Vol ground loasted
cap ground slmonds
toasted almonds
rumjunket
rum junket /r cup
Y3 cup chocolate chips, melted
chocolate chips, melted
Add
Add rum
rum to
to taste.
taste. Vr teaspoon
I/S teaspoon almond extrtct
almond extract
macaroon
macaroon mousse
mousse

333
333
 DI.I$SHIT.I.!i •I V
DESSERTS VARIETY DESSERTS
ARIETY DESSERTS

n #$*

.,4

({'i

f,t$
&i ii

l:
moor in aa shirt
moor in shirt
Break bread into
Break bread small pieces;
into small place in
pieces; place in bowl.
bowl. Unmold onto
Unmold onto serving
serving dish;
dish; dust
dus! with
with addirional
additional
Pour
Pour cream
cream over
over bread; mix with
bread; mix with wooden
wooden spoon
spoon confcctioners' sugar.
confectioners' sugar. Serve
Serve with
with whipped
whipped cream
cream or
or
until
until cream
cream isis absorbed.
absorbed. aa chocolate sauce, ifif desired.
chocolate sauce, desired . Yield
Yield 44 servings.
servings .
Place butter in
Place butter small mixer
in small mixer bowl; cream with
bowl ; cream with
electric mixer
electric about 55 minutes
mixer about minutes or
or until
until light
light and
and
creamy. Add
greamy. bread mixture;
Add bread beat until
mixture; beat until light
light and
and rich man
rich man
fluffy.
fluffy. 33 tablespoons
tablespoons brandy
brandy
Combine
Combine eggseggs and egg yolks;
and egg beat lightly
yoJks; beat lightly with
with 33 tablespoons
tablespoons Basic
Basic Sugar
Sugar Syrup
Syrnp (see
(see Index)
Index)
fork.
fork. Add eggs and
Add eggs sugar alternately
and sugar alternately toto bread
bread mix-
mix- to 10
E8 to 10 Almond
Almond Macaroons
Macaroons (see
(see lndex)
Index)
ture,
ture, small
small amount
amount at at aa time;
time; beat
beat well
weil after
after each
each 3/e cup unsalted
3;" cup unsalted butter
butter
addition.
addition. Add
Add almonds,
almonds, chocolate,
chocolate, and and almond
almond I1cup
cup sifted
sifted confectioners,
confectioners' sugar
sugar
extract; beat until
extract; beat until well blended. Turn
weil blended. Turn into
into heavily
heavily Y4 cup
Va cup sherry
sherry
buttered l-
buttered 1- to Y2-quart pudding
to I 1Vz-quart pudding mold.
mold. Covei
Coyer egg yolks
22egg yolks
with
withbuttered waxed paper
butteredwaxed paperand heavy-dutyfoil;
and heavy-duty foil; tie
tie r/a
Y4 cup
cupground
ground toasted
toasted almonds
almonds
securely with
flgrgly with string. Trim off
string. Trim ex cess paper
off excess paper and
and 22hard-boiled
hard-boiledegg
eggyolks,
yolks, sieved
sieved
foil. on rack
Place on
foil. Place rack in steamer; pour
in steamer; pour boiling
boiling water
water I1recipe
recipeBasic
BasicChantilly Cream(see
Chantilly Cream Index)
(see Index)
just
just to boltom of
to bottom of rack. with lid;
Coyer with
rack. Cover steam 22
lid; sieam Combinebrandy
Combine brandyand
and sugar
sugarsyrup.
syrup.
hours. Removefrom
hours .Remove steamer; let
fromsteamer; rest22minutes.
letrest minutes. Placemacaroons
Place macaroons in
in pie
pie plate;
plate; pour
pour brandy
brandy mix-
mix-
334
334
 vARlH"l'Y
V J)f.J S RT • DlrliiinRTs
ARlfi: TYl)liSSnRT$' ERT

tureover
overtop.
top. Let
Letsoak
soakuntil soft. Lift
until soft. Liftcarefully
carefully Peanut
Peanutoiloil
ture
cupsugor
with spatula; arrange in
with spatula; arrange in well-buttered
well-buttered l-quart
l-quart 11cup sugar
mold. Vz lightrum
cuplight
Y2 cap rum
mold.
Place butter in small mixer bowl; cream with Bringl
Bring 1cup cup water, Vt
water, cuppeanut-oil,
1/4 cup peanut ail, andandlemon
lemon
Place butter in small mixer bowl; cream with -Stir
all
electric mixer
mixer about
about 55 minutes, ùntil light
minutes, irntil light and
and peel to boil. Stirin
peeJ to-boil. flour and salt aIl at once; beat
in flour and salt at once; beat
electric
fluffy. Add
Addsugar;
sugar; beat
beatuntil
untilsmooth'
smooth. Add
Addsherry'
sherry, iigorously mixture leaves
untjl mixture
vigorously until sides of
leaves sides of pan'
pan. Re-Re-
fluffy.
egg yolks , almonds, and hard-boiled egg yolks; moveftom heat. Add
from heat. eggs one
Add eggs at aa time;
oneat beat well
time; beat weIl
egg yolks, almonds, and hard-boiled egg yolks;
m-oue
beat about 5 minutes.
5 minutes. Spoon
Spoon carefully
carefully over
over aiiet
after eactt addition. Beit
each addition. Beat until mixture isis smooth'
until mixture smooth.
b!it- about
macaroons; pack
pack down
down smoothly' Caver with
smoothly. Cover with Drop by
Orop teaspoonfuls into deep hot
by teaspoonfuls into deep hot (375'F)
(375 OF)
tu.uroont;
plastic wrap; chill overnîght. p.unut oil. fty
peanut oit. until golden
Fry until about 44 min-
brown , about
goJden brown, min-
plastic wrap; chill overnight.
Dip in hbt often. Drain
turn often.
utes; tutn Drain on paper towels'
on paper
Dip in hot water;
water; unmold
unmoJd inin serving
serving dish'
dish. Pipe
Pipe utes; towels.
Chantilly Cream
Cream around
around edge and on
edge and on toptop as
as Meanwhile heat
Meanwhile sugar, rum
heat sugar, and I1 cup
rum and water to
cup water to
Chantilly cool slightly. To serve, toss balls in
slightly. To serve, toss balls in rum
desired. Yield 8 servings.
desired. Yield 8
servings. full
full boil;
boil; cool rum
remaining syrup
Pour rernaining
syrup. Pour
ivtup. syrup over top. Yield
Qver top' Yield 88

rum sponges
rum sponges servîngs.
servings.

1 Y2 cups water
1/z cups water
Y4 cup peanut oil
Vn cup peanut oil
sicilian cheese'filled
sicilian cheese- f'illed Pastries
pastries
Peel of Y2 lemon
Peel of r/zlemon
(cannoli)
IlV2cup
cup unsifted flour
unsifted
flour
teaspoon salt
/z teaspoon salt (ca nn 0 li)
(cannoli)
4 eggs pastry
4 eggs
rich
rich man flour
2 cups flour
1 teaspoon salt salt
2 tablespoons
tablespoons sugar
22 tablespoons
rablespoons soft butter,1 eut
soft butter into small
cut into pieces
small pieces
1I egg, beaten
egg, beaten
1010 tablespoons
tablesPoons white wine
white wine
Oil
Oil for frying
for frying
5-inch
S-inch long i f
long x l-inch in diameter
inch in diameter cannoli or
forms or
cannoli forms
pieces of
pieces dowel
of dowel

cream filling
creamfilling
% cup
2/3 cup sugar
sugar
Yz/zcup flour
cup flour
Vrteaspoon
l/S salt
teaspoon salt
22cups scaldedmilk
cupsscalded milk
22eggs,
eggs,lighlly beaten
lightlYbeaten
V2/zteaspoon
teaspoonvanilla extract
vanillaextract
Y4/nteaspoon
teaspoonalmond extract
almondextract
1Ipound
poundricotta
ricottocheese
cheese
YzVzcup powderedsugar
cappowdered sugar
YzYzcup finely-block
cupflnely candiedfruit
choppedcandied
chopped fruit
1t(l-ounce)
(l-ounce)block semlsweet grated
chocolate,grated
- semisweetchocolate,
flour and saltinin
ir.pat.-pastry.
Prepare pastry.Combine
Combineflour and salt
mixing bowl.
mixing Uowi. tvtate
Make well
well in in center;
center; add
add sugar,
sugar, but-
but-
ter,
ter, aid
and egg.
egg. Add
Add wine;
wine; stir
stir with
with fork
fork until
until liquid
liquid
absorbed-Turn
isisabsorbed. Turnonto flouredboard;
ontofloured board;kneadkneaduntiluntil
smooth.
smooth.Divide Dividedoughdoughinto equal parts;
into4 equal parts; roH onon
4 roll
floured surface
floured surface until
until l/ro
1/16 inch thick.Cut
inchthick. into3 13tl2-
Cutinto /2-
inch squares;roll
inchsquares; rollsquares diagonallyonto
squaresdiagonally forms'
ontoforms,
-
overlapping
overlappingcorners. corners.SealSealwith littlewater.
witha alittle water'
ieit'U-inch
Heat in heavy skillet
3/4 inch oiloilin heavy skillet to 375 to 375oF;"F;fryfry
cannolis,
cannolis, 3 3 at ata a time,
time, in inhothot oil'
oil. When
When light
light
golden,remove
golden, removefrom fromai);oil;slip offofofforms
slipoff formsasas soon
soon
ir
as cool enough enoughtotohandle. handle.Aliow Allowtotocool coolcom- com-
"ooi
- pletely.
pletely.
M"1"filling.
Make filling.Combine
Combinesugar, flour,and
sugar'flour, and salt in in
salt
33s
335
 Set
Setaside
aside1616
berries
berriesfor
forgarnish;
garnish;strain
strainremaining
remaining
berries through fine sieve to removeseeds.
berriesthrough fine sieve to rem ove seeds.Blend
Blend
strained
strainedberries withcream
berrieswith creamcheese, yogurt,honey,
cheese,yogurt, honey,
egg yolks,vodka,
eggyolks, vodka,and lemonjuice. Stir
andlemon ;uice. SiiruntiI
uniii
smooth
smoothand andcreamy.
creamy.
Beat
Beateggeggwhites
whitesuntil
untilsoft
softpeaks
peaksform.
form.
Beat
Beatcream
creamuntH
untilstiff. FoJd bothinto
stiff. Foldboth berrymix-
intoberry mix_
ture.
ture.Spoon
Spoonintointo44individuaJ
individualdessert dishes;
dessert dishesjchUI
chill
until
untilset.
set.
Just
Justbefore
beforeserving,
serving,garnish eachwith
garnisheach withmaca-
maca_
roonsororalmonds,
foons almonds,walnut
walnuthalves ,
halves, andreserved
and reserved
beries.Yield
berries. Yield44servings.
servings.
blackberry
black berryyogur/-cream
yogu rt- creo dessert
m dessert

sici I ia n cheese-filled
sicilian c heese-fi I led pas/ries
pos t ri es

top of
top of double
double boiler.
boiler. Slowly
Slowly sUr
stir in
in scalded milk;
scalded milk;
cook over boiling
cook. over boiling water until mixture
water until mixtur; thickens.
thicfens.
uombln€ I cup of
Combine l cup of mixturemixture with
with eggs; beat weIl.
eggs; beat well.
Pour
Pour mixture back into
mixture back double Uoiiii;
into 'double boiler; cook, stir-
stir_
ring,
ring, 3
3 minutes.
minutes. Cool; stir in
Cool; stir in flavorin!.
flavoring. tfining
(Filling
must be cold before adding ricotta.)
must be cold before adding ricotta.)
Beat ricotta
Beat and powdeied
ricotta and powdered sugaisugar until ricotta
ricotla isis
smooth.
smooth. Fold
Fold in
in custard,
custard, fruit and chocolati.
fruit and chocolate.
Fill
Fill cannoli
cannoli with
with small
smaJl spatula,
spatula, carefully
carefully pac*-
pack-
ing filling.
ing filling. Refrigerate
Refrigerate untiiserving
until serving timi.-iiefA
time. Yield m
30
to 35.
to 35.
Note: She{fs cdn
Nore: Shells be made
can be made ahead
aheadand frozen and
andfrozen and
Jilled
fil/edas asneeded.
needed.

YOGURT
U T
blackberry
blackberry yogurt-
yogurt-cream
cream
dessert
dessert cherry yogurt
cherry yogurt dessert
dessert
lplnt(lYz
1 pint (3 Ylcups)
cups)fresh
freshblrckberrles
blackberriesororraspberrles
raspberries l 1podnd
poundfrrsh
freshcherles,
cherries,plts
pHsremoved
removed
{ 4ounces
ouncescream
creamcheese
cheese Y2cap
Vz cuphoney
honey
l 1cup
cupplaln
plainyogurt
yogurt ~cap
Ve cupklrsch
kirsch
14 cuphoncy
Ya cup
honey I 1tablespoon
tablespoonlemon julce
lemonJulce
2 egg yolks
2eU yolks 2 2cugs
cupsplaln
pJainyogurt
yogurt
2 tablcspoong vodka
2 tablespoons vodka
2 trblespoons lemon Julce
l 1cuf,whlpplng
cup:whippingcneam
cresm
2 tablespoons lemon juice
2 cgg whltcs
l 1toupoon
teaspoonvanllla
vanUla
2 egg whites CQ'mbinecherries
Cqmbine with about
cherries with about % V3 cup honey,
cup honey,
2cupo hea"ycrrrm
2 cupsheavy cream. kir:sch,and
andlemon
lemonjuice. ChilIli15minutes.-
juice.chill minutes.
kirsch,
16 smrff mrcrroons or whole almonds
16 small macaroons or whole almonds Blendyogurt
Blend yogurtwith
wÎthremaining
remaininghoney.honey.
16 walnut halves
16 walnut halves Beatcream
Iteat creamuntil
unti]stiff;
stiff;stir
stirininvanilla.
vanilla.Remove
Remove 2
2
336
336
 YOGURTr• DEfi$jttR"I'S
YOGURT DESSERTS

elfin's yogurl
elfin's dessert
Yogurt dessert

cherry yogurl dessert until set.

frieerate until
frigerate Just before
set. Just garnish
serving, garnish
before serving,
*ittt a few cereal flakes and a sprig of
each with a few cereal flakes and a sprig of mint. mint'
tablespoons
tablespoons whipped
whipped cream;
cream; reserve
reserve for use
use as
as
garnish. Fold remainder into sweetened
-for
yogurt'
yogurt.
""Jtt servings.
Yield 44 servings.
Yield
earnish. Fold remainder into sweetened
Alternate
Alternate layers
layers of
of cherries
cherries and
and yogurt-cream
yogurt-cream
mixture
mixture inin tall
tali parfait
parfait glasses.
glasses. Garnish
Garnish each with
each with eskimo yogurt apples
eskimo yogllrt apples
reserved whipped cream.
riserved whippid cream. Serve Serve at
at once.
once' Yield
Yield 44
servings. large red
66large red apples
aPPles
servings. LemonJuice
Lemonjulce
11cup frish raspberries
cup fresh raspberries or or Yl
%(10-ounce) package
(lO'ounce) package
elfin'ss yogurt
elfin' yogurt dessert
dessert frozenraspberries,
frozen thawed
rasPberrles, thawed
1l cup tablespoons sugar sugar
cup plain skim-milk yogurt
plainsklm-miJk Yogurt 22tablespoons
33tablespoons Yacup raspberry liquor,
cutpraspberry rum'or
liquor, rom, kirsch
orkirsch
tablespoons lemon
lemon juice
tulce
1;4
Y3Vtcup flaked coconut
cugdry
drywhite
whitewine
wine tablespoons
33tablespoons flaked coconut
Grated ~Vncup groundalmonds
almonds
Grated rindof
rind ofhalf
halflialemon
lemon capground
plalnyogurt
teaspoonvanina
1Iteaspoon vanilla Y2Yzcupcapplain Yogurt
topping
Liquid 1lcupcupwhlpped creamor whippedtoppfng
orwhipped
Liquidartificlal
artificialswee'ener
sweetener tototaste
taste whfpped cream
11eovelope (garnish)
envelopeunflavored
unflavored gelatin
gelatin (garnish)
(garnish)
Y3/rcup
cupcold
coldwater
wster -Wash
Sliced
Sliced almonds(garnish)
almonds
J3egg whites washapp]es
appleswe1l;iell;polish
polishwithwithclean
cleantowe1. Cut
towel'eut
egg whites juice to
Blend yogurt'lemon juice,wine, top of iach brush with
offtop of each apple; brush with lemon juice to
apple; leryo.1
ilendtogether
togetheryogurt, lemonjuice, wine, off
discoloration.Set Carefullyeut
aside.Carefully
Setaside. out
cutout
lemon rind, and vanilla. Add sweetenertototaste.
lemon rind, and vanilIa. Add sweeterter taste' orenentdiscoloration.
prevent
.Soak insia"ofofeach to leave Vz'inch shell;
appleto leave Y2-Înch shen; brush
eachapple brush
Soakgelatin
gelatininincold
coldwater;
water;place
placeover
overlow
lowheat.
heat' inside
juice.Dice portions
removedportions
Dissolve, stirring constantly. Fold
Fold into
ioto yogurt
yogurt intia.twith
insides withlemon
lemonjuice. Diceremoved
Dissolve, stirring constantly. with
mixture;
mixture;cool
cooluntil
untilthickened
thickenedbut butnot
notset.
set' àfqi"ppf.t; discardcore
apples; discard cbreandandseeds. Combinewith
seeds.Combine
Beat egg whites untîl stiff peaks form. into ;itd; raspberries
sugar, .(reservea afew whole ones for
raipberries.(reserv~ few whole ones for
Beat igg whites until stiff peaks form'Fold
Foldinto
yogurt mixture. Divide among 4 dessert dishes;
dishes;re-
re- guiniJnl,liquor,
garnish), coconut, and ground
iiquor,COCONUt, and ground almonds. almonds'
yogurt m-iiture. Divide among 4 dessert
337
337
 eskimoyogurt
eskimo yogurlapples
apples
338
 Ytltitllt'l
YOGURT· 3 tltr$Sh,l{'l $
DESSERTS

Foldininyogurt;
Fold yogurt;spoon
spooninto
intoapples.
apples.Top
Topeach
eachapple
apple Heatmilk
Heat moderatelyhigh
overmoderately
milk over high heat almos! toto
heatalmost
with dollop
with dollop ofofwhipped
whipped cream'
cream, aa reserved
reserved rasp-
rasp- boiling point.
hoiling Remove at
point. Remove at once; cool to
once; cool to ll0
110 toto
berry. and sliced almonds. Cover with apple
berry, and sliced almonds. Cover with apple tops; tops; ioidl'aa
105°F Add yogurt; stir or
yogurt; stir whisk until completely
or whisk until completely
serveatatonce.
serve once.Yield
Yield66servings'
servings. aisperrea. Pour into
dispersed. Poui cleanjars-;
inLoclean incubate at ll0
jars; incubate.at 1 JO or
or
105°F. 66 to
lOi"F. to l0 until firm.
hOUTS, until
10 hours, Refrigerate at
firm. Refrigerate at
once. Chili at
once. Chill al least hours before
or 44 hours
least 33 or serving or
before serving or
frozen melba
frozen melba yogurt
yogurt lISing i"
;s-in! in aa recipe. Yogurt is
recipe. Yogurt is sweetest when used
sweetest when used
,"ittin
within several days but will keep up to
severa) days but will keep up to 2 weeks 2 weeks inin
I1pound
poundripe
ripepeaches
peaches
Yield 44 cups.
refrigerator. Yield
Yl pint ripe strawberries, hulled. sliced
sliced refrigerator. cups.
Vz plnlripe strawberries, hulled,
Yl cup sugar
7z cup sugar
1 quart plain
I quart plainyogurt
yogurt
Peel, halve,
Peel, halve, and
Add berries and
and pit
pit peaches;
sugar;
peaches; coarsely
stir to
coarsely citop.
mix. Let
t:wp.
stand
raspberry yogul"t ambrosia
raspberry Yogurt ambrosia
Add berries and sugar; stir to mix. Let stand al
at
11 pint fresh rasPberries
plnt fresh raspberries
rOom temperature
room temperalure untilunlil sugar
sugar dissolves
dissolves andand mix-
mix-
ture is
is juicy.
juicy. Stir
Stir in
in yogurt.
yogurt. Chill
Chili well
weil in in freezer
freezer /n cup sugar
114 cup sugar
ture to 33 tablesPoons
22 to curaeao liquor
tablespoons curacao liquor
but do not freeze; serve or freeze until
but do not freeze; serve or freeze until firm firm and
and let
let
66 egg yolks
egg yolks
stand at room
stand at room temperature
temperature 15
l5 to
to 20
20 minutes
minutes ber ore
before
serving. Yield aboul 1\12 quarts. 3 tablespoons confectioners' sugar
tablespoons confectioners' sugar
serving. Yield about I % quarts. cap white wine
\lJ cup
Vt .
or rum
liquor or
homemade low-calorie
homemade low-calorie tablespoons raspberry liquor
2 tablespoons
I1 tablespoon
tablespoon lemon juice
lem on juice
rum

yogurt
yogurt th eup
\Il cup plain yogurl
Yogurt
with sugar; iet
sugar; iel
driin berries.
Wash and drain Sprinkle with
berries. Sprinkle
When made
made from
from l9o
IOJD skim
skim milk, yogurt con-
milk, yogurt Divide among 4 glass sherbet or
When sland minutes. Divide among 4 glass sherbet or
stand 30 minutes.
t~ins only about 100 calories per cup. The body is
tains only about 100 calories per cup. The body is oarfait
parfait dishes;
dishes; sprinkle
sprinkle with
with curacao'
curacao.
a bit thin, and aa 2% skim milk
milk may
may be
be preferred
preferred yolks, sugar.
sugar'
a bit thin, and 2s/o skim In top
ln top ofof double boiler combine
double boiler combine yolks,
for a creamier texlure.
for a creamier texture. The
The calorie
caloric value
value of Ihe
of the liquor, and
wine, liquor,
wine, and lemon juice. Stir over simmering
lemon juice. Stir over simmering
yogurt would then be close 10 120 calories
yogurt would then be close to 120 calories per
per cup.
cup' in
Stir in
overheat' Stir
*ut.i only
water until thickened; do
onty untillhickened; not averheat.
do nat
1 quart ou.t berries.
pbut over
yogurt; pour at once.
Serve at
berries. Serve Yield 44
once' Yield
I quart skim milk (1 or 2%)
skim milk (l or 290)
1 heaping tablespoon unpast~urized yogurt
yogurt;
servings.
servings.
1 lieaping tablespoon unpasteurized yogurt
homemade low-calorie
homemade Y ogu rt
low-ca I orieyogurl
 raspberryyogu
raspberry yogurl
r ! o ombrosio
tn bros ia

340
 strawberriesyogurt
strowberries yogurtsan
sanremo
remo

strawberriesyogurt
strawberries yogurt san
san
remo
remo
1
1pint
pintfresh
freshstrawberries,
strawberries,hulled,
hulled,cleaned,
cleaned,halved
halved
3
3 tablespoons
tablespoons sugar
sugar
yogurttopqing
yogurt topping
3 egg yolks
3 egg yolks
/rV3 cup
cupsugar
sugar
1 teaspoon vanilla
1 teaspoon vanilla
Dash
Dash of
of nutmeg
nutmeg
I1tablespoon brandy
tablespoon brandY
2 cups plain yogurt
2 cups plain yogurt

2 tablespoons sliced almonds

2 tablespoons sliced almonds
Shaved chocolate
Shaved chocolate or
or chocolate
chocolate sprinkles
sprinkles
Combine strawberries
Combine strawberries and
and sugar.
sugar. Cover;
Cover; let
let
stand
stand 15
l5 minutes.
minutes.
Prepare topping.
Prepare topping. Beat together yolks,
Beat together yolks, sugar'
sugar,
vanilla, nutmeg, and brandy
vanilla, nutmig, and brandy until unlil smooth.
smooth' Fold in
yogurt.
yogurt.
' Spoon
Spoon strawberries
strawberries into
inlo 44 sherbet dishes. Cover
sherbet dishes'
wilh topping; garnish with almonds
with topping; garnish with almonds and and choco-
choco-
late. Yield 4 servings.
late. Yield 4 servings.
strawberry
strawberry frozen yogurt
Yogurt
22 teaspoons
teaspoons gelatin
gelatin
33 tablespoons
tablespoons milk
milk
11 cup plain
cup plain yogurt
yogurt
tablespoons sugar
22 tablespoons sugal
1/8 teaspoon salt
Vr teaspoon salt
1/8 cup sieved frozen strawberries,
strawberries, partially
partially thawed
thawed
d cupiteved frozen
1 V2 tablespoons lemon julce
l/rcup
V2
tablespoons lemon Juice
whipplng cream, whipped
Vz cup whipPing cretm' whiPPed
Soak
Soaf gelatin
getaiin inin milk
milk in
in custard
custard cup.
cup. Set
Set cup into
cup into
boiling water; stir until gelatin
gelatin is
is completely
completely dis-
dis-
boiling iater; stir until
solved.
solved.
Combine
Combine yogurt,
yogurt, sugar,
sugar' andand salt.
salt.Stir
Stir in
in gelatin
gelatin
mixture. Stir in berries
mixture. Stii in berries and and lemon
lemon juice'
juice. Chili
Chill until
until
viscous; beat until
viscous; beat until foamy.
foamy. Fold
Fold in
in whipped
whippcd cream.
cream'
Pour
Pour mixture
mixture into
intometal
metalice-cube
ice-cube tray.
tray' Cover
Coverwith with
foil; freeze. Yield 4 servings.
foil; freeze. Yield 4 servings.
strawberry
strawberry yogurt
Yogurt sundae
sundae
1Ipint
pintstrawberries,
strawberries,cleaned,
cleaned, hulled
hulled
Y4/ncup sugar
cup sugar
2 cups plain yogurt
2 cups plain yogurt
1lteaspoon
teaspoonvanilla
vanilla
Grated chocolate
Grated chocolate
trblespoonschopped
22tablespoons choppedpistachio
pistachionuts
nuts
Whipped cream
Whlpped cretm
Reserve
Riserveseveral strawberriesfor
severalstrawberries forgarnish.
garnish'Puree
Puree
remainder
remainder in blender or food processor.Combine
in blender or food processor. Combine
pureed
pureedstrawberries,
strawberries'sugar,
sugar'yogurt,
yogxrt'andandvanilla.
vanilla'
Spoon into individual
Spoon into individual
dessert
dessertdishes. Garnish
dishes. Garnish with
with
chocolate,
chocolate, nuls, and
nuts, and dab
dabof whipped
of whipped cream.
cream' Yield
Yield
3 oror4 4servings.
servings.
3

341
 NF]SSERTS •TYOGURT
DESSF:RTS YOGI"JRT

slrawberry yogurl sundae

s traw berry yogurt sundae

yogurt parfaits
yogurt
I1 medlum
medium crn can sllced
sllced peaches
peaches
I1 cup quartered
quartered seedless grapes
seedless grapes
22 (t-ounce)
(8-ounce) cartons
cartons yogurt
22 peeled
peeled sllced
sllced pears
pears
I1 small
small cancaR plneapple
plneapple chunks
chunks
YI cup
Vt cup cream,
cream, whlpped
whipped (optlonal)
(optionaI)
44 maraschlno
maraschino cherrles
cherries
Reserve 88 peach
Reserve peach slices
slices for
for decoration.
decoration.
Place layer
..Place layer of
of grapes
grapes inin 44 parfait
parfait glasses.
glasses. Cover
Cover
with layer
with layer ofof yogurt;
yogurt; add add layers
layers of
of pears,
pears, peaches,
peaches,
and pineapple
and pineapple alternately
alternately withwith yogurr
yogurt until
until lasi
last
.layer
layer of of yogurr
yogurt comes
cornes within
within % V4 iich
inch of
of top
top of
of
each glass.
each glass. Pipe
Pipe aa spiral
spiral ofof whipped
whipped cream
crearn over
over
yogurt
yogurt in in each
each glass;
glass; top
top with
with aa cherry.
cherry. push
Push 2
2
reserved peach
reserved peach slices
slices onto
onto each
each glass.
glass. Fruits
Fruits can
can be
be
layered in
layered in sherbet glasses, ifif desired.
sherbet glasses, desired. yield
Yield 4
4
servings.
servlngs.

yogurlparfaits
yogurt parfails

342
342
 DUCK
ing,
ing, add rest of
add rest of apricots to pan;
apricots to heat through
pan; heat through and
and
apricot duck
apricot brown slightly.
brown duck to
Remove duck
slightly. Remove warm dish;
to warm dish; re-
re-
I1(& to S-pound)
(4- to 5-pound) rorsting
roasting duck
duck move stuffing to
move stuffing to bowl.
bowl. Arrange roasted apricots
Arrange roasted apricots
I1 pound
pound firsh apricots (or
fresh aprlcots (or 11 large
large can,
can, drained)
drained) around duck.
around duck.
I1 orange
orange Pour off
Pour fat from
off fat roasting pan.
from roasting Put in stuffing;
pan. Put stuffing;
t1 onlon,
onlon, finely
finely chopped
chopped bring to
bring boil, stirring all
to boil, aIl the
the time. Taste for
time. Taste for sea-
sea-
Salt and
Salt and pepper
pepper SLrain or
soning. Strain
soning. blend in
or blend in liquidizer,
liquidizer, blender,
blender, oror
22 to
to 33 tablespoons
tablespoons oll
011 food
food processor. Return to
processor. Return heat; add
to heat; add apricot
apricot
33 tablespoons
tablespoons honey
honey brandy.
brandy. Serve once with
Serve at once duck and
with duck and apricots.
apricots.
llolt/z
1 to 1 Y2 cups
cups stock
stock made
made wlth
with duck giblets (or
duck glblets Yield4to6servings.
Yield 4 to 6 servings.
chicken bouillon
chlcken bouillon cube)
33 to
to 44 tablespoons
tablespoons aprlcot
apricot brrndy
brandy
Stuff duck with half seeded apricots and 3 strips
Stuff
brandied duck
brandied
skin of orange), 11 (5- 6-pound) duck
10 6-pound)
to
of orange zest (the
zest (the thin outer skin
thin outer orange),
large onions, chopped
22 large chopped
onion, and
onion, seasoning. Prick
and seasoning. skin of duck
Prick skin duck with
fork to
LO allow fat to run out while cooking; season Y4 cup
Ve minced parsley
minced parsley
pepper and salt.
with pepper salt. l1 bay leaf
Heat oil pan. When very hot,
roasting pan.
oi! in roasting hot, add /z teaspoon thyme
Y2 teaspoon
oil. Roast in preheated
aIl over with oil.
duck; baste all 2 garlic cloves,
clm/es, crushed
400°F oyen; allow 20 minutes per pound. Half
400oF oven; Half an jiggers brandy
33 Jiggers brandy
hour before cooking is
hour is completed, spoon melted 2 cu ps red wlne
cups wine
honey and juice of orange over duck; to give skin Y4 cup
Ve cup ollve oil or butter
olive oll
3t/a pounil mushrooms, sliced
14 pound
shiny crispness. Ten minutes before end end of cook-
Sali
Salt
Pepper
duck into serving
then cut duck
Clean, then pieces. Place
serving pieces.
in deep
in Add onions,
dish. Add
deep dish. onions, parsley, bay leaf,
parsley, bay
garlic cloyes,
thlrme, garlic
thyme, brandy, and
cloves, brandy, to duck.
wine to
and wine
preferably overnight.
Marinate at least 4 hours, preferably
Marinate
oil; brown
Heat oil;
Heat of duck
pieces of
brown pieces duck about
about 15 min-
15 min-
utes. mushrooms, and
utes. Add marinade, mushroom!), and seasonings.
seasonings.
tightly; sim
Cover tightly;
Coyer simmer
mer over low heat
over low least 1I
at least
heat at
hour. Yield 4 to 6 servings.
servings.

duck savoyarde
22 ducks (4 to 5 pounds
ducks (4105 pounds each)
each)
66 lablespoons
tablespoons unbleached flour flour
22 leaspoons salt
teaspoons salt
/z leaspoon
Y2 pepper
teaspoon black pepper
/z leaspoon
Y2 paprlka
teaspoon paprika
/r leaspoon
Y2 otegtno
teaspoon oregano
22 lablespoons
tablespoons oil oll
22 lablespoons butter or
tablespoons butter margrrlne
or margarine
V4 pound mushrooms,
% pound mushrooms, slicedsliced
onlons, peeled,
44 onions, quartered
peeled, quartered
carrots, scraped,
66 carrots, scraped, cut lnto large
cut inlo strips
large slrips
11 clove garlic, crushed
clove garlic, (optlonal)
crushed (opliona!)
2103 cups red
2 to 3 cups wlne
red wine
10 rlpe olives,
10 ripe chopped
ollves, chopped
garnish
garnish
Red currantJam
Red curranl jam or guavaJelly
or guava jelly
Parsley
Parsley sprlgs
sprigs
Wild or
Wild orsavory
savory ririce
ce
Have butcher
Have ducks and
clean ducks
butcher clean disjoint them
and disjoint them
or 88 pieces
into 66 or
into pieces each. pieces
Place pie
each. Place in paper
ces in paper or
or
apricot duck
opricot duck 343
343
 llLt{'K

plastic bag
plastic with nour
bag with flour and
andseasonings;
seasonings; shake until
shake until
wellcoated.
weil coated.
Heatail
Heat oiland butter ininlarge
and buller largesskillet. Brown duc
killel. Brown ducks
ks
on allsides;
onail transfertato large
sides; transfer large casserole
casseroleas theyare
as they are
browned.
browned.
In same
ln skillet brown
same skillet brown mushrooms,
mushrooms, anions,
onions,car- car-
rots,and
rots, garlic; add
and garlic; add more
more ail oil and !ter ifif neces-
butter
and bu neces-
sary. Add mixture
sary. Add mixture ta to ducks.
ducks. AddAdd wine;
wine; coyer.
cover.
Bake at 350°F 1I hour.
Bake.at 350'F hour. Fifteen
Fifteen minutes
minutes before
before end end
of cooking
of cooking time,
time, add olives. Remove
add olives. Remove ducks
ducks fromfrom
casserole to
casserole to heated platter. Remove
heated plalter. Remove as much fat
as much fat as
as
possible from
possible from sauce in sauce in pan. pour sauce
pan. Pour sauce over over
ducks. Garnish
ducks. platter with
Garnish plalter with sprigs of parsley.
sprigs of parsley.
Serve with red
Serve with currant or
red currant or guava jelly and
guava jelly wild or
and wild or
savory rice.
savory Yield 88 or
rice. Yield or more
more servings.
servings.

duckling with oranges

cup
Va cup
1/4 oli\'e oll
ollve oil
Yt cup
1f4 butler
cup buUer
I large duckling
llarge duckling
Basic Seasoned
Basic Seasoned FlourFlour (see
(see Index)
2 tablespoons wine
2 tablespoons wine vinegar vinegar
2 teaspoons sugar
21easpoons sugar
Strlps of
Strips of peel of 1I orange and
peel of I lemon
and Ilemon
Juice of
Juice of I] orange
orsnge
Julce of
Juice /z lemon
of If! lem on
I1 leaspoon
leaspoon cutacto \*
1I teaspoon
curacao
leaspoon brandy
brandy
lr
lr
Heat oil
Heat ail and butter in
and butter large frypan.
in large frypan. Dredge
Dredge
duc k ling with
duckling seasoned flour.
wit h seasoned P lace in frypan over
nOUf. Place
medium-high
medium-high heat; heat; brown
brown on on all sides. place
ail sides. Place in
heavy

about I1/z
about
baking

Y2 hours
dish.

hours or
Pour
heavy baking dish. Pour pan drippings
duckling;
duckling; cover. Bake in
coyer. Bake
pan
in preheated
,until
drippings over
preheated 350oF
duckling is
or untîl duckling
350 D F oven
aven
is tender.
tender.
{aF
Remove
Remove ducklingduckling from from baking dish; place
baking dish; place on
on
heated platter.
heated platter. Keep Keep warm. Pour off
warm. Pour ex cess fat
off excess fat
from duckling with
duckling wilh oranges
oranges
casserole drippings.
from casserole drippings.
Place
Place vinegar
vinegar and sugar in
and sugar in small
small saucepan.
saucepan.
Cook
Cook over over lowlow heat, stirring, until
heat, stirring, sugar is
until sugar is dis-
dis-
solved. Stir
solved. Stir inin drippings, orange and
drippings, orange and lemon
lemon strips,
strips,
and
and orange
orange and lemon juice;
and lemon juice; cook
cook over
over medium
medium
Preheat broiler
Preheat broiler or
or barbecue charcoal grill.
barbecue charcoal grill.
heat until
heat until liquid
liquid isis reduced
reduced byby half.
halL Add
Add curacao
curacao
Prepare special
. Prepare special basting
basting sauce:
sauce: In
In pan
pan put
put honey,
honey,
and brandy; pour
and brandy; pour over duckling. yield
over duckling. Yield about
about 44
servings. vinegar,
vinegar, soy say sauce, sherry, juice
sauce, sherry, juice of YI orange
of Vz orange andand
servings.
tablespoons water.
33 tablespoons water. Heat
Heat together;
together; bring
bring to ta boil.
bail.
Let cool.
Let cool.
peking
peking duck
duck over
Prick skin of
Prick skin of duck
several pints
over several
duck lightly
pints of
lightly with
of boiling
with sharp
boiling trater
sharp fork;
water to
fork; pour
to soften
pour
soften skin;
skin;
I1(3- to 4-pound
(3- to tenderroasting
4-pound tender roasiing duck)
duck) let dry.
let dry. Put
Put onion
onion and and VzY2 orange
orange inside
inside duck;
duck;
55to
to66tablespoons
tablespoons honey
honey seasan. Put
season. Put bird
bird on
on spit;
spit; when
when broiler
broiler oror barbecue
barbecue
wlnevinegar
leaspoonswlne
33teaspoons vlnegar very hot,
isis very cook bird,
hot, cook bird, basting
basting frequently
frequently with with
22tablespoons
tablespoonssoy
soysauce
sauce special sauce. Allow
special sauce. AlJow 20 20 minutes
minutes per per pound;
pound; lower
lower
22to
103 teaspoonssherry
3 teaspoons sherry heat after
heat after first hal f hour.
first half Test ifif duck
hour. Test duck isis done
dane byby
I1orange
orange sticking
sticking skewer deeply into
skewer deeply into leg meat. IfIf juice
leg meat. jUiCê isis
l lonlon
onlon c1ear, duck
clear, duck isisdone.
dane. Remove
Remavefrom from heat.
heat. Serve
Servewithwith
Salt andpeppel
Saltand pepper rice
ri ceand
andbean
beansprouts.
sprouts.Yield
Yield44servings.
servings.

344
344
 DUMPLINGS
g p& ifvfi thn,fi ru{;N

dumplings in broth
dumplings in broth v.. teaspoon pepper
% teaspoon pepper
small onion,
11 small onion, finely
finely chopped
chopped
1 \12 cups
172 cups all-purpose
all-purpose white
white flour
flour cups finely
1 1/2 cups
172 cut-up or
finely cut-up or shredded
shredded cheese
cheese
22 egg
egg yolks
yolks v..
tA cup melted bulter
cup melted or margarine
butter or margarine
314
3/a cup beef
cup beef broth
broth Mix milk cornmeal in
milk and cornmeal in pan;
pan; cook
cook andand stir
stir
I1 teaspoon
teaspoon salt
salt medium heat
over medium heat until very thick. Stir into
thick. Stir into eggs.
eggs.
\14 teaspoon
% teaspoon white
white pepper
pepper pepper, onion, and I1 cup
Stir in salt, pepper,
Stir cup cheese. Pour
Pour
I1 quart
quart beef
beef bouillon
bouillon into baking pan mixture is
so mixture
pan so about I1 %
is about Y2 inches
inches
Mix flour, egg yolks,
Mix flour, broth, salt, and pepper;
yolks, broth, pepper; chilI. Remove from
thick; chill.
thick; from pan; eut into
pan; cut into pieces.
pieces.
beat vigorously. If
beat vigorously. If batter
balter is too thin, add addi-
is too greased baking pan
Place on greased pan or dish. Brush with
or dish. with
tional flour.
tional flour. Using teaspoon, drop
Using teaspoon, balter into
drop batter sprinkle with rest of cheese. Bake at 350°F
butter; sprinkle 350'F
boiling bouillon. When dumplings float to
boiling bouillon. to top, about 20
about minutes, until lightly browned.
20 minutes, browned. Yield
Yield 66
soup is
soup is ready
ready to
to serve.
serve. Yield
Yield 4 servings. servings.

dumplings italian-style
dumplings i talian-style matzo balls
(gnocchi) 6 eggs
cups (l
4 cups quart) milk
(1 quart) milk 1 teaspoon salt
4
1 cup cornmeal 1I tablespoon parsleY
tablespoon minced parsley
I cup yellow cornmeal
2 eggs,
eggs, well
weil beaten
beaten \12
Vz cup chicken fat or top of chicken soup
cu,p melted chicken
2 2/t cup
22 teaspoons 2/3 cup hot water
teaspoons salt
salt
dumplings
dumplings in brOlh
broth
T}UMPLINGS
DUMPLINGS

l/z cups
JlI2 cups matzo
matzo meal
meal
Beat eggs
Beat lightly; add
eggs lightly; add salt
salt and parsley. Add
and parsley. Add semolina
semolina dunlplings
dumplings
chicken fat and
chicken fat water. Slowly
and water. Slowly add
add matzo
matzo meal;
meal; roman-style
roman-style
mix weil.
mix well. Refrigerate
Refrigerate 22 hours. into rapidly
Drop into
hours. Drop rapidly
boiling water
boiling or soup;
water or soup; reduce
reduce heat. Cook slowly,
heat. Cook slowly,
22cups milk
cups milk
uncovered 1I hour.
hour. Yield
Yield 12
l2 servings.
servings.
]I tablespoon
tablespoon butterbutter
uncovered
/z teaspoon
Y2 teaspoon saltsall
Pinch
Pinch of of freshly
freshly grated
grated nutmeg
nutmeg
Ground
Ground whitewhite pepper
pepper to to tas te
tsste
Y2
Yzcupetp rarina
farina (or(or semolina)
semolina)
22 eggs,
eggs, beaten
beaten
Y2
Vz cup
cup grated
grated Parmesan
Parmesan cheesecheese
gqn ish
garnish
22 tablespoons
table'spoons meltedmelted butter
butter
1I tablespoon
tablespoon grated grated Parmesan
Parmesan cheesecheese
matzo balls, spicy-style
matzo Butter
Butter cookie
cookie sheet;
sheet; setset as ide.
aside.
eggs
2 eggs In heavy
In heavy saucepan
saucepan combine
combine milk,milk, butter,
butter, salt,
salt,
nutmeg,
nutmeg, and and pepper;
pepper; bring
bring to to boil
boil over
over moderate
moderate
shortenlng or
2 tablespoons shortening or chicken fat or
chicken fat or mixed
mixed
heat.
heat. Slowly
Slowly add add farina;
farina; stir
stir constantly.
constantly. Reduce
Reduce
4 to 66level matzo meal
level tablespoons matzo meal
Salt heat to
heat to low;
low; cook
cook until very thick and
until very thick and spoon
spoon willwill
Pepper stand unsupported
stand unsupported in in center
center of of pan.
pan. Remove
Remove fromfrom
Paprika heat.
heat. Add Add eggseggs and
and cheese;
cheese; mix mix weIl.
well. Spread
Spread on on
Glnger
Ginger cookie
cookie sheet
sheet in in rectangle
rectangle 112 Vz inch
inch thick;
thick; refrigerate
refrigerate
Finely chopped parsley until firm. Cut
until firm. into rounds
Cut into rounds aboutabout JI Y2Zz inches
inches in in
diameter
diameter (or (or eut
cut into
into squares
squares or triangles, ifif you
or triangles, you
Cream together
Cream together eggs and shortening; add
add matzo
matzo prefer).
pre fer). Arrange
Arrange in in greased
greased casserole
casserole or or baking
baking
and spices.
meal and spices. Mixture must
must have
have forming con-
con- dish, slightly
dish, slightly overlapping.
overlapping. DrizzleDrizzle withwith melted
melted
sistency. Refrigerate 22 hours.
sistency. Refrigerate hours. Form into small
Form into small butter;
butter; sprinkle
sprinkle with with cheese.
cheese. BakeBake in in preheated
preheated
balls. Add balls
balls. Add to boiling
balls to boiling soup; let simmer
soup; let simmer 20
20 350°F
350oF oyen oven 20 20 minutes;
minutes; serve serve hot.
hot. Yield
Yield 33 or or 44
minutes. Yield 20 small balls. servings.
servings.
 EGGS
EGGS
Brush meatball with
eachmeatball
Brusheach egg; roll
beatenegg;
withbeaten eachinin
rolleach
EGG V ARIETIES
EGGYARIETIES crumbsuntil
crumbs completelycovered.
untilcomPletelY covered.
Melt deep fat
2-inch deep
Melt 2-inch fat in
in medium skillet. Fry
medium skillet. Fry
baked eggs
eggs meatballs, 33 at
meatballs, time, until
at aa time, until crispy browil. (They
crispy browir. (They
baked will
will not have to
not have turned ifif deep
be turned
to be deep fat
fat is
is used')
used.)
66eggs
eggs Drain; keephot
Drain; keep hotuntil all are done.
until aIl are done.
1 Y4 cups
cupsmilk
milk
l% To serve, cut
To servC, cut each meatball in
each meatball in half
half lengthwise;
lengthwise;
1] teaspoon
teaspoonsalt
salt
eggs will
eggs bein
will be baskets. Yield
in baskets. Yield66servings'
servings.
2 teaspoons sugar(optlonal)
2 teaspoons sugar (optional)
1 Y2 tablespoons
1/z tablespoonsflour
f10ur
Y2 cup
r/z cup ftnely
f1nely dlced
diced cooked ham (optlonal)
cooked ham (optiona!) curried
curried eggs
eggs
Beat eggs until Iight.
Beat eggs until light. onion, peeled,
medium-size onlon,
11medlum-slze peeled, chopped
chopped
Measure milk
Measure milk into
into 2'cup measure. Add
2-cup measure. Add salt,
salt,
22 to tablespoons oil
to 33 tablespoons oïl
sugar, and
sugar, and flour;
flour; mix
mix withwith eggs. Add ha!1nour
eggs. Add ham; pour
tablespoons flour
22 tablespoons f10ur
into buttered
inio buttered baking
baking dish. Bake at
dish. Bake at 425oF
425°F 2525 min'
min-
utes or until center is firm. Yield 4 servings.
I1 trblespoon
tablespoon currY
curry Powder
powder
utes or until center is firm. Yield 4 servings. Salt
Salt
or I1 bouillon
stock or
cups stock
22 cups bouillon cube
cube and cups water
and 22 cups water
basket eggs
basket eggs I1 large
large apple, Peeled, cored, dlced
peeled, cored, diced
1 Y2 pounds
1/r pounds lean
lean ground
ground beef
beef I1 tablespoon Worcestershire sauce
tablespoon Worcestershlre sauce
l1 small
small onlon,
onion, chopped
chopped flne
fine 44 hard-bolled
hard-boiled eggs
eggs
2 tablespoons cstsup
2 tablespoons catsup About cups freshlY
About 2 cups cooked rlce
freshly cooked ri ce
1 teaspoon
1 leaspoon salt
salt Chutney
Chutney
Y4
/r teaspoon pepper
lerspoon pepper t8 red plmiento
pimiento strlPs
strips
Y<I cup
% cup mllkmilk Sautd onion in
Sauté oil until
in oil until soft but not
soft but not browned'
browned.
66 hard-cooked eggs, shelled
.hard-cooked eggs, Add flour, curry powder,
powder, and little salt;
and aa little stir over
salt; stir over
shelled
1I rllw until mixture forms smooth
low heat until mixture forms smooth paste. Add
heat paste. Add
ruw egg, beaten
egg, beaten low
zh cup gradually; stir
stock gradually; until boiling.
stir until Add apple
apple andand
2/3
cu,p cornflake
cornflake crumbs
crumbs stock boiling. Add
Fat WorcJstershire sauce; cover. Simmer
sauce; cover. gently
Simmer gently 15 to l5 to
Frt for deep
for deep frying
frylng Worcestershire
Mix minutes. Add eggs; heat through.
Add eggs; heat through.
Mix ground
ground beef
beef with
with onion,
onioft, catsup,
catsup, salt,
salt, pep- 20 minutes.
per,
per, and into 66 platter; arrange
on large platter; arrange eggs and sauce
eggs and sauce
and milk.
milk. When
When weil
well blended, form into
blended, -forq Put rice on
balls. top. Crisscross
on top. pimiento strips
Crisscross pimiento over egg;
strips over egg; serve
serve
bdls. Shape each ball around a hard-cooked egg
Shape each bail around a hard-cooked egg on
to completely cover egg, forming
forming oval
oval shape. with servings.
chutney. Yield 44 servings.
with chutney.
to complitely cover egg, shape.
baske/
basket eggs
eggs
 EGGS.EGG
EGGS· VARIHTIES
F]GGVARIETIES

deviled eggs
deviled eggs
hard-cookedeggs
66hard-cooked eggs
/t teaspoon
V2 teaspoon sali salt
V27rteaspoon
teaspoondry
drymustard
mustard
% teaspoon pcpper
'/.1 teaspoon pepper
tablespoonssalad
33tablespoons salrddressing,
dresslng,vinegar,
vinegar,ororlight
light
cretm
cream
Cutpeeled
Cut eggsinin half
peeled eggs halflengthwise.
lengthwise.Slip Slipout
our
yolk;
yolk; mash ininsmall
mash smallbowl foik. Mix
withfork.
bowlwith tvtixininseason-
season-
ingsand
ings andsalad
salad dressing. Fillwhites
dressing.Fill whiteswith
withegg mix-
eggmix-
ture,heaping
ture, heaping up highly.
uphighly.
For f1avor
For flavor variation,
variation, mixmix inin 22 tablespoons
tablespoons
snipped parsley
snippedparsley or or V2Vzcup grated cheese.
cupgrated cheese. Serve
Seive asas
an appetizer or
an appetizer or as yield 66servings.
salad. Yield
asaasalado servings.

benedict
eggs benedict
eggs
(rbout 22 ounces
slices (about
66 slices ounces each) Canadian bacon
each) Canadian bacon
1I tablespoon
toblespoon 011 oll or fat, melled
or fat, melted
Engllsh muffins,
33 English mufflns, eut cut in half
In half
Iltablespoon
tablespoon buller
butter or mrrgarine
or margarine
66 eggs
eggs
or more
44 or morc cups bolllng water
cups bolling water
/r teaspoon
V2 teaspoon salt
salt
Hollandalse or
Hollandaise Mock Hollandaise
or Mock Hollandalse Sauce
Sauce
(sce Index)
(see Index)
Fry bacon
Fry bacon in in oil
oil in
in frypan;
frypan; keep warm.
Spread muffin hatves
Spread muffin with butter;
halves with butter; toast
toast under
broiler.
broiler.
Break
Break eggs into saucer
eggs into saucer one atat a time. Slip each
a lime.
egg gently
egg gently into
into boiling salted water; water should
boiling salted ihould
cover
coyer eggs. Reheat to
eggs. Reheat to simmering; simmer, cov-
simmering; simmer,
ered, until
ered, are of
eggs are
until eggs of desired
desired doneness, about 33
minutes
minutes for for medium.
medium.
Top each muffin
Top each muffin half half with slice of bacon, then
with stice then curried eggs
curried eggs
with poached
with poached egg. egg. Serve with with Hollandaise
Hollandaise 3auce
Sauce
over top
over top of egg. Yield
of egg. Yield 66 servings.
servings.
florentine-style
eggs florentine-style
I1 pound
pound fresh
fresh splnach
spinach
eggs divan
eggs divan Pinch of
Pinch of salt
salt
66 hard-cooked 3lablespoons buller or
3 tablespoons butter or margarlne
margarine
hard-cooked eggs
eggs
cheesesauce
cheese sauce
Ve cup mryonnaise
V4 cu,p mayonnaise
I1tablespoon 33 lablespoons
tablespoons butter
butter
tablespooninstant
instant mlnced
minced onlon
onion
/r1/4 teaspoon 3 tablespoons flour
3 tablespoons flour
teaspoonsalt
sali
I1(I0-ounce) Salt
Salt
(lO-ounce)package
packagefrozen
frozen broccoli
broccoli spears
spears
I1(t-ounce) White pepper
Whitepepper
jarpacteurlzed
(S-ounce)Jar pasteurizedprocess
processcheise
cheesespread
spread
or cupMornay
or11cup Sauce(see
MornaySauce (seeIndex)
Index) I1cup
cup hot
hotchicken broth
chicken broth
V2 cap
cuplight
Iightcream
cream
About I1hour
About hour before
before serving,
serving, halve
halve eggs
eggs cross_
cross- Vz
t/e
% cup
cupfreshly
freshlygrrted
gratedParmesrn
Parmesancheese
cheese
wise; place yolks
wise; place yolks in small bowl.
in small bowl. MixMix ii-mayon-
in mayon-
naise,-onion,
naise, onion,and
andsalt; usetotofill
salt;use fillegg
egghalves.
halves. eggs
egSs
Preheat
Preheatoven
oyentoto400oF.
400°F. Boilingsalted
Bolling saltedwater
water
Boil
Boilbroccoli
broccoliasaslabel
labeldirects;
directs; drain. 10 xx 6_6-
In l0
drain. In Fewdrops
Few dropsofofwhlle
whitevlnegar
vinegar
inch
inch baking
baking dish arrange broccoli
dish arrange spears in
broccoli spears in 33 66eggs
eggs
separate piles;
separate piles; place
place stuffed eggs in
stuffed eggs in between.
between. Wash spinach;
Wash spinach; remove
remove coarse
coarse stems;
stems; discard
discard
Spoon cheesegenerously
Spoon cheese over bioccoli.
generously over Bake ld10
broccoli. Bake undesirableleaves.
undesirable leaves. Place
Placewet
wetspinach
spinachinin saucepan
saucepan
minutes
minutesororuntil bubbly.yield
cheeseisisbubbly.
untilcheese Yield33servings.
servings. withtight-fitting
with tight-fittinglid;
lid;set
setaside.
aside.
34E
348
 Prepare Cheese
Prepare Cheese Sauce.
Sauce. Melt butter in
Mel! butter in medium
medium
saucepan. Add
saucepan. Add flour,
flour, salt,
salt, and
and pepper; cook until
pepper; cook until
bubbly. Add broth
bubbly. Add broth and cream;and cream; cook
cook until
until thick-
thick-
ened, stirring
ened, stirring constantly.
constantly. Remove
Remove fromfrom heat;
heat; stir
stir
inincheese.
cheese. Keep
Keep sauce
sauce warm.
warm.
Heat lVz
Heat 1 Y2 inches
inches salted water to
salted water to boiling
boiling in in
medium skillet; add
medium skillet; add few dropsfew drops of
of vinegar.
vinegar. Poach
Poach
eggs in
eggs in water
water tota desired
desired degree
degree of
of doneness.
doneness.
Meanwhile, sprinkle
Meanwhile, sprinkle spinach lightly with
spinach lightly with salt;
salt;
steam over low heat 5 minutes;
steam over low heat 5 minutes; drain.
drain. Place
Place
spinach in
spinach in warm
warm serving
serving dish.
dish.
Remove eggs
Remove eggs from
from skillet
skillet with
with slotted
slotted spoon;
spoon;
place on
place on spinach.
spinach. PourPour sauce
sauce over
over eggs
eggs andand
spinach; serve immediately.
spinach; serve immediately. Yield Yield 3
3 or
or 4
4 servings
servings. ..

eggs foo
eggs foo yong
22 tablespoons
lablespoons vegetable
vegelable oil
oil
Y2 cup
Vz cup thinly
thinly sliced
sliced scallions
scallions
v..
r/n cup finely chopPed
cap finely chopped celerY
celery
Il clove garlic,
clove garlic, crushed
crushed
Il cup diced
cup diced cooked
cooked shrimp or
shrimP pork
or Pork
6 eggs
6 eggs
Y2 teaspoon
/z salt
teaspoon salt
Y4 teaspoon pepper
7a leaspoon pepper
lab~spoonsoysauce
lI tablespoon soy sauce
Heat
Heat oil
oil in
in wok
wok oror frypan.
frypan' Add
Add scallions,
scallions, celery,
celery,
and
and garlic; stir-fry 2 to 3 minutes' Remove
garlic; stir-fry 2 to 3 minutes. Remove garlie;
garlic;
discard. Add
discard. Add shrimp;
shrimp; stir-fry
stir-fry until
until shrimp
shrimp are
are
lightly browned.
lightly
-Beat
browned.
Beat eggs
frothy.
with salt, pepper, and soy sauce until
eggs with salt, pepper, and soy sauce until ffi
frothy. AOa to
Add to shrimp
shrimp mixture;
mixture; stir
stir until
until blended.
blended' eggs florentine-style
Cook
Cook over
over low
low heat
heat until
until eggs
eggs set.
set. Fold
Fold over;
over; slide
slide
onto
onto serving
serving plate.
plate. Serve
Serve atat once.
once. Yield
Yield 44 servings.
servings' eggs
eggs in
in snow
snow
ECGS rEGG
EGGS· flG(;VVARr['rt].S
ARIETtES

eggs insnow
eggs in snow Add
Mixeggs
Mix withmilk,
eggswith
pickles,chives,
Addpickles,
milk,salt,
chives,dill,
salt,and
and
andpepper
cheese.
dill, and cheese.
pepperininbowl.
bowl.
bread
slicesbread
22slices butterininlarge
Heatbutter
Heat largeskillet;
skillet;add
addegg
eggmixture.
mixture.
Butter
Butler Cover;
Cover;simmer
simmeron onlow
lowheat
heat10l0minutes.
minutes.
Nutmeg
Nutmeg While
Whileeggs
eggsare
arecooking,
cooking,wash,
wash,peel,
peel,and
andquarter
quarter
2 eggs,separated
2 eggs, separated tomatoes.
tomatoes.
Salt and pepper
Salt and pepper When
Wheneggeggmixture
mixturehashasset
setininmiddle,
middle,place
placeto-
to-
Grated cheese
cheese
Grated
Toast bread
breadon on 1I side;
matoes
matoes on ontop
topforfordecoration;
decoration;sprinkle
sprinklewith
with
Toast turn. Toast
side; turn. Toast underside
underside chives.
chives.Serve
Serveatatonce.
once.Yield
Yield66toto88servings.
servings.
very lightly. Butter lightly
very lightly. Butter lightly toasted
toastedside;
side;keep hot.
keep hot.
Add seasoningand
.Add seasoning pinchof
and pinch of nutmèg
nutmeg totoeggegg farmer' s breakfast
farmer's breakfast
whites;beat
whites; stiff.Spread
until stiff.
beat until Spreadover butteied toast.
over buttered toast.
Make slight
Make slight indentation
indentation inin middle; dropinin egg
middle; drop egg
44medium
mediumpotatoes
potatoes
yolk. Sprinkle
yolk. Sprinkle with with cheese; put under
cheese; put hot-broileii
under hot broiler a 44strips
strips bacon,
bacon,cubed
cubed
few minutes,
few until egg
minutes, until yolk has
egg yolk yield 22
set. Yield
has set. 33eggs
eggs
servings.
servings. 33tablespoons
tablespoons milk
milk
Y27zteaspoon
teaspoon sait
sait
1I cup
cupsmall
small cubes
cubes cooked
cooked ham
eggs scandinavian
eggs scandinavian 22 medium
medium tomatoes,
tomatoes,peeledpeeled
ham
6 eggs
6eggs 1I tablespoon
tablespoon chopped
chopped chives
chives
tablespoons condensed
33 tablespoons milk
condensed milk Boil
Boil unpeeled
unpeeled potatoes
potatoes 30 30 minutes.
minutes. Rinse
Rinse under
under
1I teaspoon srlt
teaspoon salt cold
cold water.
water. Peel;
Peel; set
set aside
aside to
to cool.
cool. Slice
Slicepotatoes.
potatoes.
Dash of
Dash pepper
of pepper Cook
Cook bacon
bacon in in large
large frypan
frypan until
until transparent.
transparent.
dill pickles,
22 dill pickles, sliced
sliced or
or diced
diced Add
Add potatoes;
potatoes; cook
cook untillightly
until lightly browned.
browned.
tablespoons chives
22 tablespoons chives .Meanwhile blend
Meanwhile blend eggs
eggs with
with milk
milk and
and salt;
salt: stir
stir inin
tablespoons chopped dill
22 lablespoons dill cubed
cubed ham.
ham.
8t ounces Danish cheese, diced
cheese. diced Cut
Cut tomatoes
tomatoes into
into thin
thin wedges;
wedges; add
add to
to egg
egg mix-
mix-
tablespoons butter
33 lablespoons ture.
ture. Pour
Pour over
over potatoes
potatoes inin frypan.
frypan. Cook until
Cook until
2 tomatoes
21omatoes eggs
eggs are
are set.
set. Sprinkle
Sprinkle with
with chives;
chives: serve
serve atat once.
once.
1I extra
extrr tablespoon
tablespoon chives
chlves (garnish) Yield 3 or 4 servings.
Yield3or4servings.
eggs
eggs scandinavian
 farmer's breakfast
farmer's
fried eggs golden buck
eggs 2 tablespoons butter
In heavy skillet
In heavy skillet heat
heat butter
butter or
or bacon
bacon drippings 1l/z
V2 cups grated
grated cheese
to Ils-inch
ta l/a-inch depth just until
depth just until hot
hot enough
enough to to sizzle
sizzle aa 4 tablespoons beer beer oror ale
drop ofwater.
drop of water. 1I teaspoon Worcestershire
Worcestershire saucesauce
Break
Break each
each egg
egg inta
into measuring
measuring cup cup oror saucer;
saucer; 1I teaspoon
teaspoon lem on juice
lemonJuice
carefully
carefully slip
slip eggs
eggs one
one at
at a
a time
time into
into skillet.
skillet. Imme-
Imme- Cayenne pepperpepper
diately
diately reduce
reduce heat
heat toto low.
low. Cook
Cook slowly,
slowly, until
until egg
egg Pinch
Pinch ofof celery
celery salt
salt
whites
whites areare set
set and
and film
film forms
forms over yolks (sunny-
over yolks (sunny- 44 eggs
egls
side
side up);
up); or
or turn
turn eggs
eggs over
over gently
gently when
when whites
whites are
are 44 slices
slices buttered toast
buttered toast
set
set and
and cook
cook until
until of of desired
desired doneness.
doneness. Yield
Yield asas Melt butter
Melt butter inin smalt
small skillet. Add cheese,
skillet. Add beer,
cheese, beer,
desired.
desired. Worcestershire juice, and
lemon juice,
sauce, lemon
Worcestershire sauce, and seasoning.
seasoning.
golden
golden hl/ck
buck Stir
Stir over low heat
over low until smooth and
heat untilsmooth creamy.
and creamy.
Beat
Beat eggs
eggs lightly; into mixture.
stir into
lightly; stir Stir until
mixture. Stir until
eggs
eggs are lightly set;
are lightly onto hot
spoon onto
set; spoon hot toast. Yield 44
toast. Yield
servings.
servings.

nlexican
mexican scrambled
scrambled eggs
eggs
88eggs
eggs
22tablespoons milk
tablespoons milk
1I large peeled,seeded,
tomalo, peeled,
large tomato, chopped
seeded, chopped
1I tablespoon
tablespoon chopped green pepper
chopped green PePPer
{"
1I tablespoon
tablespoon chopped
chopPed parsley
ParsleY
33tablespoons butter
tablespoons butter
V2Vzcup
cupchopped
chopped ham
ham
22tablespoons
tablespoons chopped
chopped chives
chives
Beat eggsinin mixing
Beateggs bowlwith
mixingbowl milk' Add
withmilk. Addto- to-
mato, pepper,and
greenpepper,
mato,green parsley;stir
andparsley; welltotocom-
stirweil com-
bine.
bine.
Melt
Meltbutter
butterover
overlow heatininlarge,
lowheat large,heavy skillet;
heavyskillet;
sauté
sautdhamham33minutes. Pourininegg
minutes. Pour mixture;cook,
eggmixture; cook,
stirring
stirringfrequently withspatula,
frequently with untilset.
spatula,until Sprinkle
set.Sprinkle
withchives.
with chives.Serve withhot
Servewith hotbuttered tortillasfor
butteredtortillas for
brunch.
brunch.Yield
Yield44servings.
servings.

351
351
 mexican scrambled eggs
mexican eggs

poached
poached eggs polish
polish eggs in the
the shell
In
In saucepan or
saucepan or skillet
skillel heat
heal water
waler to
10 boiling;
reduce to
reduce 10 simmer.
simmer.
Break
Break each egg into
each egg into measuring cup or
measuring cup or saucer;
saucer;
slip
slip eggs one at
eggs one time into
al aa time into water,
water, holding cup or
holding cup or
saucer close to
saucer close to water's
water's surface.
surface. Cook to 55 ;in-
Cook 33 to min-
ules. Lift
utes. eggs from
Li fi eggs water with
from water with slotted spatula.
spatula.
Serve on
Serve on buttered
butlered toast. Season with
toast. Season with salt
salt and
and
pepper.
pepper. Yield as desired.
Yield as desired.

polish eggs in
polish eggs in the
the shell
shell
44hard-cooked eggs in
hard-cooked eggs in shells
shells
/zV2 bunch
bunch parsley, chopped fine
parsley, chopped fine
33tablespoons
tablespoons butter
buller
I1leaspoon
teaspoonsalt
salt
I1terspoon
tellspoonpaprika
paprika
r/t cap shredded Muenster cheese
V4 cup shredded Muenster cheese
Cut eggs in
Cut eggs in half
halfwith
with large, sharp knife.
large, sharp knife. Scoop
Scoop
eggs out of shells;
eggs out ofshells; save save shells.
shells . Chop
Chop egg
egg whites
whites
fine; mashyolks
fine; mash yolksfine withfork.
finewith fork. Combine
Combinechopped
chopped
eggs, parsley,
eggs, parsley, butter,
butter, salt, and paprika;
salt, and paprika; mix
mix well.
weil.
Refill
Refill egg shells with
egg shells egg mixture;
with egg mixture; sprinkle
sprinkle with
with
cheese. Bake l0
cheese. Bake minutes aiai400.F
10 minutes 400°F oror until
until cheese
cheese
melts andbrowns.
meltsand browns.Yield
Yield44servings.
servings.
352
352
 "8b."'t;

,,4t,r
'"
&j
iW.

spanÎsh
spsnish eggs

scrambled eggs
22 eggs
eggs
22 tablespoons
tablespoons mllk milk or cream
t/ teaspoon
Y4 leaspoon salt
salt
Dash or
Dash of pepper
Y2
7z tablespoon
tablespoon butter
butter
Break
Break eggs
eggs into
into bowl
bowl with milk, salt,
with milk, salt, and pep-
and pep-
per. Mix with
per. Mix fork, stirring
with fork, stirring thoroughly
thoroughly for for uni-
uni-
form
iorm yellow,
yellow, or or mixing
mixing just just slightly
slightly ifif streaks
streaks of of
white
white and
and yellow
yellow areare preferred.
preferred. 1I can drained, chopped
oyslers, drained,
can oysters, choPPed
Heat
Heat butter
butter in in skillet
skillet over medium heat
over medium until
heat until ground black
Freshly ground
Freshly black pepper
pePPer
just hot
just hot enough
enough to to sizzle
sizzle aa drop
drop ofof water.
water. Pour
Pour egg
egg 1I tablespoon finely chopped
tablespoon finely parsley
chopped parsley
mixture
mixture intointo skillet.
skillet. As As mixture
mixture begins
begins toto set
set at
at Croulons of
Croutons of fried
fried bread
bread
bottom
bottom and and side,
side, gently
gently liftlift cooked portions with
cooked portions with Whisk eggs
Whisk with Tabasco
lightly with
very lightly
eggs very (avoid
Tabasco (avoid
spatula
spatula 50 so that
that thin,
thin, uncooked portion can
uncooked portion can flow to
flow 10 over-beating).
over -beating).
bottom.
bottom. Avoid
Avoid constant
constant stirring.
stirring. Cook until eggs
Cook until eggs Put butter
Put butter and into small
paste into
anchovy paste
and anchovy skillet;
small skillet;
are
are thickened
thickened throughout
throughout but still moist,
but still moist, about
about 33 pour in
hot, pour
when hot.
when in eggs. just beginning
until just
Stir until
eggs. Stir beginning to to
to 5 minutes.
to 5 minutes. Yield
Yield 1I serving.
serving. add oysters.
set; add
set; oysters. Season
Season withwith salt
salt and
and pepper.
pepper.
variations scrambling eggs;
Finish scrambling
Finish eggs; avoid over-cooking. Put
avoid over-cooking. Put
varlatlons with parsley.
parsley.
To egg
To mixture you can
mixture you grated cheese,
add grated onto hot serving
onto hot sprinkle with
dishes; sprinkle
serving dishes;
egg
-chopped .can add cheese,
with croutons
Serve with
Serve croutons or or with
with toast. Yield 44
toast. Yield
finely chopped sautéed
finely onions, chopped
sautded onions, chopped
tomatoes, servings.
servings.
tomatoes, or
orchopped
chopped green
green peppers.
peppers.

scrambled
scrambled eggs with oysters
eggs with oysters spanish
spanish eggs
eggs
66eggs
eggs 22cups BeefStock
Basic Beef
cups Basic Stock (see Index)
(seeIndex)
Dash
Dashof ofTabasco
Tabasco 33lrrge tomatoes
large tomatoes
22tablespoons
tablespoons butter
butter Y4Vecup butter
cupbutter
1I teaspoon
teaspoonanchovy
anchovypaste
paste 1Icup finelydiced
cupfinely pork
leanpork
dicedlean
353
353
 trGGS.
EGGS BGGVVARIETTtrS
• EGG ARIETIES

22cups flnelydlced
cupcflnely dlcedham
ham Sauté
Sautdsprouts
sproutsininbutter
butter2 2minutes;
minutes;remove.
remove.
VzYzcup
eupmlnced
mlncedoniononlon Blend
Blendeggs,
eggs,wa water, salt, andpepper
ter, salt. and pepperininbowl.
bowl.
caerlhpurpose
v..Ytcup flour Cleanout
CIean outskillet
skilletwith
withpaper
papertoweI;
all-purpose flour lowel;heat.
heat.Add Add
Salt firrhlyground
andfreshly groundpepper
peppertototaste
tsste more
mo.rebutter panififnecessary.
butte-rtotopan poureggs
necessary.Pour
Salt and eggsintointo
5
5egpeggl skillet;cook
skilIet; cookslowly.
slowly,running
runningspatula
spitulaaround
arouir-rtedge
edge
Pourstock intosrnall,
stockinto small,heavy
heavysaucepan;
saucepan;sirnmer tatoallow
allowuncooked portiontotonow
uncookedportion
Pour
until reducedby
simmer flowunderneath.
underneath.
half.
byhalf. Sprinkle
Sprinklesprouts
sproutson ontop
topofofcooked
cooked eggs.
eggs.Fold
until reduced Foldover;
over;
tomatoes;scoop
Skin tomatoes; scoopout outail
allseeds withspoon.
seedswith spoon. turn
turnonto yield22oror33servings.
platter.Yield
ontoplatter.
^.Skin servings.
Chop
Chop pulpcoarse1y.
pulp coarsely.
butterinin heavy
Melt butter heavysaucepan; bacon
bacon and
and potato
potato omelet
Melt
ham, and
harn, and onion.onion.Cook
Cook over
saucepan;add
lowheat,
over low
addpork,
treat,stirring
pork,
stirringcon-
con-
omelet
stantly, untillightly
until lightly browned. 33sllces
sllcesbacon,
btcon,cutcutinto
Intosmalt
smrllpleees
pleces
stantly, browned.
Combine enough potatow, peeled,
smsllpotatoes,
22small peeled,sllced
sllced
Combine enough stock
stock withwith flour
flour toto make
make 8t fresh
ftarfr splnach
smo_oth, thinthin paste;
paste; stir
stir paste
pasteinto splnach lea"es,
leovec,stems
gtemiremoved,
removed,sllced
sllcedInto
lnto
smooth. into ham
ham mixture.
mixture. v..-Inch
14.lnchsUces
Add remaining
Add remaining stock stock and and tomatoes;
tomatoes; blend blend
ellces
thoroughly. 66eggs,
eggr,IIghtly
llghtly beaten wlthfork
beaten wlth fork
Add seasonings;
thoroughly. Add seasonings; simmer uniil thick-
simme, until thick-
ened and and heated Y1 Vzcup yogurt
cupyogurt
ened through, stirring
heated through, stirring frequently.
frequently. Salt
Pouq intointo greased
greased casserole; Sclt and
and pepper
pepper to totaste
tmte
Pour casserole; spread
spiead mixture
mi*tuie
evenly. .toes;Helt
Heat bacon
bacon brieny
briefly in
in lO-inch
l0-inch skillet.
skillet. Add
Add pota-
pota-
evenly. fry until
toes; fry
Break eggseggs carefully into casserole,
carefully into casserole, spacing
until bacon
bacon isiscrisp
crisp andand potatoes
potatoes Iightly
lightly
. Break spacing browned. Add
browned. Add spinach;
spinach; remove
remove mixture
mixture ta
them decoratively;
them decoratively; sprinkJe
sprinkle Iightly
lightly with
witn salt.
sdt.'gake]
Bake, to small
smail
bowl.
bowl.
covered, in
covered, in preheated
preheated 350°F
3j0oF oyenoven about
about 20 20 min-
min-
utes, until eggs
utes, until are set.
eqgs are Garnish with
set. Garnish with fineJy
finely chop-
chop- . Combine
Combine eggs.
into skillet.
into
eggs, yogurt,
skillet. Distribute
yogurt, salt,
Distribute patata
salt, and
potato mixture
and pepper;
pepper; pourpour
ped parsley,
ped parsley, ifif desired. yield 55 servings.
desired. YieJd servings. mixture evenly
ivinly over
over
them;
them; cookcook over
over lowlow heat
heat without
without stirring.
stirring. AsAs eggs
eggs
stuffed eggs mexican-style set on
set on bottom,
bottom, liftlift edges;
edges; let let uncooked
uncooked mixture
mixtuie
run underneath.
run underneath. When When omeIet
omelet isis set,
set, fold
fold with
with
8t hard-cooked
hard.cooked eggs, eggs, ehllled
chllled fork;
fork; serve
serve immediately.
immediately. Yield yield 33 servings.
servings.
1 tablecpoon graled
llablespoon grated onlon
1l.tableepoon flnely mineed
tablespoon flnely mlnced green peppel
grecn pepper basic omelet and fillings
~. te$poon
Y. teaspoon chlUchlll powder
powder 2ejgs
2 eggs
teaspoon srlt
lzr teaspoon
V4 salt 22 tablespoons
tablecpoons water
22 to dashes Tsbasco
to 33 dashes Tabasco ~ leaspoon
Yr teaspoon salt
22 teaspoons
teaspoons lemonJulce
lemon Julce Dash of pepper
I1 trblespoon oll"e oll
tablespoon ollve 011 1l trblespoon
tablespoon butterbuUer
16 small chrlmp,
16 small shrimp, cooked,cooked, peeled,
peeled, devclned
de"elned
Paruley
In small bowlbowl mix mix eggs,
eggs. water,
water. salt,
salt, and pepper
and pepper
Parsley with fork.
Lettuce
Lettuce Heat butter in in 8-inch
8-inch omelet
omelet panpan until
until just
just hot
hot
Cut in half
eggs in
Cut eggs half lengthwise; remove yolks.
lengthwise; remove yolks. Mash
Mash enough to to sizzle
sizzle aa drop
drop of of water;
water; pour
pour in in Cgg
egg mix_
mix-
yolks enough
yolks with with onion,
onion, pepper,
pepper, chili
chili powder,
powder, salt.
salt, ture. Mixture
ture. Mixture should should startstart to
ta set
set immedi-ately.
immediately.
la.basco, Iemon
Tabasco, lemon juice, and oil.
juice, and oil. Stuff egg
egg whites
whites With pancake
With pancake turnerturner draw
draw cooked
cooked portions
portions from
from
wlm
with egg-yolk
egg-yoIk mixture;
mixture; garnish
garnish each egg with
each egg with aa edge toward
toward center,
center. so uncooked portions
50 uncooked portions flownow to ta
edge
shrimp a.n{.a trlv
shrimp and a tiny lprig sprig of parsley. placi-on
of parsley. Place on plate
plate bottom. Tilt
bottom. Tilt pan
pan while
while doing
doing this;
this; slide
slide pan
pan back
back
surrounded
surrounded by fresh green
by fresh green lettuce;
lettuce; refrigerate
refrigerate until
until
serving
servingtime. time. Yield
YieJd 44 or
ormore
more servings.
servings.
- and forth
and forth over
over heat
heat toto keep
keep mixture
mixture frorrsticking.
from sticking.
Add filling, ifif desired.
Add filling, desired. While
While top
top isis still
still moist
moist and
and
creamy-Iooking, fold in half or
creamy-looking, fold in half or roll wih pancake roU wih pancake
turner. Turn
turner. Turn out out onto
onto plate
plate with
with quick
quick flip
flip of
of the
the
O}IEtETS
OMELETS wrist.
startto
start
Omelets will
wrist. Omelets
to finish.
will take
YieId I1serving.
finish. Yield
about i2 minutes
take about
serving.
minutes fromfrom

omelet jlttings
omelctfllllngs
cheese: I1 to to 2
alfalfa-sprout
alfalfa-sprout omelet
omelet cheese:
Parmesancheese
Parmesan cheese
2 tablespoons
tablespoons gratedgrated SwissSwiss or
or
I 1cup
euprlfalfa
alfalfasprouts
sprouts herbs: I1tablespoon
lurbs: tables paon minced
minced fresh
fresh herbs,
herbs. such
su ch asas
22toto33tablerpoons
tablespoonsbulter
butteror
ormargarlne
margarine parsley,chives,
parsley, chives,or ortarragon
tarragon
44eggr,
eggs,besten
beaten otherfllllngs:
other jillings: 22to ta 33tablespoons
tablespoons sautied
sautéed ham ham or
or
2,tablespoonswlter
2.tablespoons water chicken livers,
chicken livers. cooked
cooked shrimp
shrimp or or crab,
crab. cooked
cooked
%v..teacpoon
teaspoonsalt
salt asparagus tips,
asparagus tips, raw raw sliced
sliced mushrooms,
mushrooms. sour
Pepper sour
Pepper cream.
cream.
3s4
354
 OMELETS O• EGGS
OMELETS EGGS

bacon
boconand
andpotato
potatoorne/et
omelet
355
35s
 setsetononbottom;
bottom;letletuncooked
uncookedeggeggrun
rununder.
under.Cook
Cook
until
untilgolden
goldenbrown
brownononbottom
bottom a;d creamyonontop.
and creamy top.
Place
Placemushrooms
mushroomsand andonions
onionsinincenter;
center;roll
iollonto
onto
plate.Garnish
plate. Garnishwith withlettuce
lettuceororparsley;
parsley;serve
servealat
once.
once.YieldYield4 4servings.
servings.

spanish
spanishomelet
omelet
sauce
sauce
22tablespoons
trblecpoonsoUveollve011
oll
1lsmall
smrllonlon,
onlon,chopped
choppcd
11c10ve grrllc,peeled,
clovegarlic, peeled,chopped
chopped
2 green
ercen peppers,
DepD€rrlrcleaned, iecded,cut
cleaned,seeded, culInto
Intostrlps
I
1 red pepper,
peppgt,cleaned, seeded, eut Inlo
strlps
strlps
I T$ cleaned, reeded, cut Into atrlps
1I(8-ouDce)
(&ounce)can cantomato
tomatosauce
sauce
2lJlbiespoons
2 tablcspoons dry drysherry
shery
VlY2tellspoon
teaspoonchili
chlllpowder
powder
omelets
omclets
22tablespoons
tablespoons butterbutter
6eggs
6 eggs .
jom orne/el
jom omelet Make
Make sauce. Heat oil in saucepan or
sauce. Heat oil in saucepan or skiIlet.
skillet.
Add
Add onion, garlic, and
onion, garlic, and peppers;
peppers; cook coof until wilted.
until
jam omelet
jam omelet Add tomato
Add tomato sauce,
sauce, sherry,
sherry, and
and chili
chili powder;
wilted.
powder; keepkeep
sepanted
eggs, separated warm
warm while
while making omelets.
making omelets.
33 eggJI, In
In 8-inch
8-inch skillet
skillet oror omelet
omelet panpan heat
heat 1I tablespoon
1l7z
Vl teaspoons sugrl
teaspoons sugar
butter
tablespoon
butter over
over medium
medium heat heat until
until itit slarts
starts toto brown.
1172
Vl teaspoons half-and-half cream
teaspoons half-and-half
Tilt
brown.
tablespoons butter
butter Tilt pan
pan inin ail
all directions
directions toto coat
coat with
with butter.
butter.
223/atablespoons Meanwhile,
cap strawberryJrm,
3;4 cup strawberry Jam, heated heated Meanwhile, beat beat 33 eggs
eggs with
with fork
fork until
until yolks
yolks
22 teespoons
te1lspoons confectloners'
confectioners' sugar
and
and whites
whites areare well-blended.
well-blended. Pour pour into
into skillet;
s[iilet;
Combine yolks, sugar, and cook
cook overover medium
medium heat heat unlil
until set.
set. Fold
Fold ome\elj
-bowl; Combine egg
beat
egg yolks,
until lemon-colored.
and cream
cream inin smalt
small place on
place on warm serving dish. Repeat procedure
warm serving dish. Repeat
omeleti
procedure
bowl; beat untillemon-colored. with remaining
Beat whites until
egg whites
Beat egg until stiff
stiff peaks
peaks form;
rernainilg eggsesgs and
and butter.
butter. Serve
Seive topped
topped withwith
fold in
form; fold sauce. Yield 44 10
egg-yolk
egg-yolk mixture
mixture slowly.
slowly. sauce. to 66 servings.
servings.
Melt sjXlnish
spnish orne/et
Melt butter
butter in
in skillet.
skillet. Add
Add egg mixture; spread omelel
over
over skillet with
skillet with spoon.
spoon. Cover;
Cover; cook
cook ovei
over low
heat. Remove skillet
heat. Remove skillet from
from heat occasionally, if
heat occasionally, if
needed, until
needed, until omelet
omelet is is cooked
cooked through.
through. Broil in in
oren about 88 inches
oven about inches from source of
from source of heat
heat untit
until
ligljty browned.
lightly browned. Spread Spread jamjam onon hatf
half the
the omelet;
omelet;
told
fold remaining
remaining omelet over jam.
omelet over jam. Lightly
Lightly score
score rop
top
ofofomelet-with
ornel et with knife;
knife; sprinkie
sprinkle confeitioners;
confectioners' ,ug",
sugar
overtop.
over top. Yield
Yield about
about44servings.
servings.

mushroom
mushroom omelet
omelet chinese-
chinese-
style
style
22tablespoons
tablespoonsbutter
butter
Y4 cupsllced
Ye cup sJlcedmushrooms
mushrooms
cupflnely
~ cup
Ye flnelychopped
choppedonions
on Ions
66eggs
eggs
Srlt andpeppel
Saltand pepper
Lettuce
LeUuceororparcley forgarnlsh
parsleyfor garnlsh
Melt butter in
Melt butter wok or
in wok or skillet;
skillet; stir-fry
stir-fry mush_
mush-
rooms
roomsand andonions
onionsover verylow
oververy heat.(Butter
lowheat. (Butterwill
will
burnififheated
burn heatedover
over225oF.)
225 oF.)Remove;
Remove;sei setaside.
aside.
_ Beal eggswith
Beateggs withsalt
saltand pepper.pour
andpepper. Pourinto
intowok;
wok;
heat slowly.Lift
heatslowly. Liftup edgesofofeggs
upedges eggsasasthey
theybecome
become
356
356
 OMELETST• EGGS
OMELETS EGGS

Drain; squeeze dry.

Drain; sgueezt Place in
dry. Placc blender or
in blcnder food pro
or food pro-
spinach-veal omelet
spinach-veal omelet cessor container
oessor with lemon juice;
container with lemon juice; puree.puroe.
I1(lO-ounce)
(IO-ounte)prckryc
patkagelrozcn
froun rplnrch
spinach eggs in
Place cggs
Place medium-size bowl;
in medium'sizc with wire
whip with
bowl; whip wire
1 tablespoon lemonJulce
I trblerpoon lemon Julcc whisk until well
whisk until blended. Add
weil blended. spinach and
Add spinach and re
re-
6eggs
6cag maining ingrcdients;
maining stir until
ingredients; stir untH m8ed. Turn into
mixed. Turn into
:v.. qg
Vt cupfrcrhly
freshly gnted
gratedPrrmenn
Parmesan chcsc
cheese generously buttered 6inch
liniroittv'uuucted soufflé dish.
6-inch souffld Place in
dish. Placc in
Yl cup
Yt cup ground
ground vcrl
veal preheated 30OoF
6reheated oven on
300°F oven on ccnter shelf. Bakc
center shclf. Bake I1
Yl tcecpoon
lzr teaspoon rnlt
salt tum out
hour; turn
irour; heated plattcr.
onto hcated
out onto Garnish with
platter. Garnish with
l/atcupoon
tA teaspoon whlic
white pepper
pepper thinly sliced cucumber
thinly sliccd rings, if
cucumber rings, if desired. Yield
desired. Yield 44
Cook rpinach
Cook spinach according
according to
to packagc
package dircctions.
directions. servings.
servings.

spinach-vealornelet
splnach-veal omelet

357
3s7
 FILLINGS
FILLINGS
basiccustard
basic custardcream filling
creamfilJing lemoncream
Jemon filling
creamfiJJing
cupsugar
3A%cup sugar 3A%cup sugar
cupsugar
cornstarch
capcornstarch
Y3Yscup trblcspoonrcornshrch
22tablespooDs comstarch
/r teacpoon
~ teaspoon salt salt Plneh
Plnchofofsalt
rolt
44egg yolks,Ilghtly
eggyolks, llghflybeaten
beaten 1Iegg yolk,
eggyolk t beaten
bealen
cupsscal~ed
22eups mllk
ecalfledmllk lA%eupcupwater
water
l Iteaspoon
teaspoonvanilla
vanlllaextrRet
extract 33tablespoODS
tablespoonslemon lemonJJulce
uiee
tablespoons butter
22tablespoons butter 1Iteaspoon
teaspoongrated lemonrind
gntedlemon rlnd
Mixsugar.
Mix cornstarch, and
s-ugar,cornstarch. andsalt
salttogether;
together; stir
stirinin l Itablespoon
trblerpoonbutterbuttcr
yolks. Add
eggyolks. Addenough
enoughhot hot milk
milk totomake thin Put
Putsugar,
egg maf<ethin
- cornstarch, and
sugar, cornstarch, saltinintop
andsalt topof ofdouble
double
paste. Add to remaining hot milk; cook in
paste. Add to remaining hot miJk; cook in double double boiler; add
boiler; add-egg yolk, water,
eg-gyolk, water, and andlemon
lemon juice.
juice.
boiler 55-minutes, stirring constantly.
constantiy.Reduce
boiler minutes, stirring Reduce heat;
heat; Cook over
Cook boilin-gwater
overboiling water55minutes;
minutes;stirring
stirring con-
con-
cook l0 minutes
minutes oror untiJ
until mixture
mixture has
has thickened,
thickened, stantly. Reduce
Reduce heat;
heat;cook l0 minutes
cook 10
stirring frequent]y.
frequently. Remove
stantly. cook 10 minutes or oi unti)
until
Remove from
from stove.
stove. Add
aaO va- mixture
mixture isis thick, stirring frequently.
frequently. Remove
stirring
nilla yield
n"_ thick, stirring Remove from from
and butter;
nilla and butter; let cool. Yield 22/r
let cool. cups. stove.
stove. Add
Add lemon
lemon rindrind and
Y4 cups. and butter;
buttei; Jet cool. Yield
letcool. yield
hittersc otch cream enough
enough forfor 22(9-inch) layers or
(9-inch) tayers or 1I sponge
sponge roll.
roll.
butterscotch fllllng
creatn jlUlng
Use Vz cup
Y2 firmly packed
cup firmly packed brown
brown sugar
sugar instead
instead
^Use
granulated sugar.
oI granulated sugar.
of
chocohte cream ueamfilEng
chocolate
Heat 22 squares
Heat
fi/ling
squares baking
baking chocolate
chocolate with
with milk;
milk;
filling
prune filling
when melted, beat
when melted, with rotary
beat with rotary beater until
beater until l2 egs
eggs,t beaten
berten
-
smooth. Increase
Increase sugar
sugar toto 1I cup.
cup. r/ cup
lA cup sugar
sugar
smooth.
'12 cu p sour
Yzcup eream
sourcrttm
creomfllltng
c(rconut cream
coconut filling 1I cup
cup cbopped
chopped cooked prunes
Add7z cup shredded
Add ~ cup shredded coconut.
coconut. 11 teaspoon grated lemon
lemon rlnd
rlnd
qaarn custardfiAhg
cream custard jilUng 1I teaspoon vanilla
vanllla extract
exlract
Fold Put eggs, sugar,
sugar, sour and
sour cream, prunes in
and prunes in top
Fold % cup whipped
Yl cup cream into
whipped cream cooled filling.
into cooled cream, top
of^Put
of double
.double boiler;
boiler; cook
cook about
20
20 minutes, until
about minutes, until
plneapple
pineapple teamfilnns quite thick,
quite thick, stirring
cream filling stirring constantly.
constantly. Remove
Remove fromfrom
Add %
.+qd Yl cup crushed pineapple
cup crushed pineapple to cooled filling; stove. Add lemon rind and vanilla; let
and vanilla; let cool.
cool. Yield
yield
add I1 teaspoon
add Jemon juice
teaspoon lemon juice instead
instead of
of vanilla. enough for 22 (9-inch) plain
enough plain sponge
sponge layers.
layers.

35t
358
 FISH
FISH
BLUEFISH
BLUEFISH BUTTERFISH
BUTTERFISH
baked bluefish
baked bluefish butterfish in
butterfish sour cream
in sour cream
Placefillets
Place filletsinto
intolarge
largepot potcold
coldwater
waterwith withabout
about 22poundr
poundsbutterflsh,
butterflsh,dressed
dressed
33tablespoons
tablespoonslemon lemonjuice.
juice. Cover
Cover pot;
pot; place-
place inin re-
re- SaUand
Salt peppertoto taste
andpepPer laste
frigerator overnight. This draws oil out of
frigerator overnight. This draws oil out of blue-
blue- leaspooncalt
Vl tcaspoon
lzz salt
fish . Bluefish
fish. B1uefish tendtend to to taste
tas te oily, so itit isis important
oUy, so important % cupflour
3~ cup flour
to do this
to do this beforebefore baking.
baking. I1egg,
eu, beaten
beaten
22pounds
poundsblueflsh
blueflsh flllets
flUets /rV2 cup
cup mllk
milk
V2 cup
Yz cup mllk
mllk 11tabfuepoon melted butter
tablespoon melted or margrrlne
bulter or margarine
Salt and
Salt and peppel
pepper Fat for
Fat deep frylng
for deep frylng
1 cup drled
l cup drled bread bread crumbs
crumbs cup sourcream
11 cup sour cream
v.. pound butter
lzr pound butter I1 tablespoon
tablespoon choPPed
chopped Parsley
parsley
22tablespoons
tablespoons lemonlem on tulce
julce l1 tablespoon green onlon
mlnced green
tablespoon mlnced onlon
Seafood seasoning
Seafood seasonlng to
to t$te (about Vz
taste (about cup)
V2 cnp) tablespoon lemon
11 tablcspoon lemon tulcc
julce
Heat oven
Heat oven to to 5000F.
500°F. Season fish with
Season fish salt and
with salt and PePPer.
pepper.
Dip fillets
Dip fillets inin milk;
milk; lightly
Iightly salt
salt and pepper.
pepper. Dip Dip In bowl mu
In bowl mix % V2 teaspoon salt, flour'
flour, egg,.milk,
egg, milk,
into
into
-bread
bread crumbs.
crumbs. Place Place %Yz teaspoon
teaspoon buller
butter on and butter batter. Dip
form batter.
butter to form fish in
Dip fish balter to
in batter to
each fillet;
each fillet; sprinkle
sprinkle with
with lemon
lemon juice.
juice. Sprinkle
Sprinkle coat thoroughly.
coat
with seafood
seafood seasoning.
seasoning. Place Place inin well-buttered
well-buttered Fry fish in
Fry fish in iarge skillet in
large skillet in hot, deep fat
hot, deep fat until
until
with hot platter.
pan. Bake uncovered
pan. Bake uncovered l0 to 12 la to 12 minutes, until fish coldin brown
golden all over. Drain; set
brown ail on hot
set on platter.
flakes easily. Yield 6 servings.
flakes easily. Yield 6 servings. In saucepan
In sauce combine sour
pan combine sour cream, parsley,
cream, parsley,
onion,
on ion, and lemon juice
juice until just hot. Serve over
just hot. Serve over
fish. Yield 4 to 6 servings.

delmarvelous
delmarvelous bluefish CATFISH
22 pounds
pounds bluensh
bluefish or or other
other fillets,
flllets' fresh
fresh or
or frozen
1I teaspoon salt
salt
cajun catfish
v..lzrteaspoon
teaspoon
teaspoon pepper
pepper 66 skinned, pan-dresscd catfish
sklnned, pan·dressed or other
catflsh or other fish, fresh
fleh, fresh
l/r cup
V3 cup melted
melted buUerbutter or or margarine
margarlne orfrozen
or frozen
33 tablespoons lemon jutce Yl
Vzcupcup tomato sruce
tomato sauce
tablespoons lemon Julce
(%-ounce) packages salrd-dresslng
cheese'garllc salad-dresslng
packages cheese-garllc
/r teaspoon
V2 teaspoon tbymethyme 22 (V-t-ounce)
Thaw
Thaw fishfish ifif frozen.
frozen. Cut Cut into
into serving-size
serving-size por-
por- mb:
mlx
tions.
tions. Sprinkle
Sprinkle with salt and
with salt and pepper.
pepper. Put
Put into
into well-
well- 22 tablespoons melted fat
tablespoons meUed frt or oll
oroU
greased
greased 2-quart2-quart baking
baking dish.
dish. 22 tablespoons
tablespoons chopped
choPPed parsley
ParsleY
Combine 22tablespoons
tablespoons grated Parmestn cheese
grated Parmesan cheese
Combine butter, lernon
butter, lemon juice,
juice, and
and thyme;
thyme; pour
pour
fish.
over Thaw fish.Clean,
frozen fish.
Thaw frozen wash, and
Clean,wash. dry fish.
and dry
over fish. Bake in
fish. Bake in 350°F
350'F ovenoven 1515 to
to 20
20 minutes,
minutes'
until Combine remaining
Combine except cheese.
ingredients except
remaining ingredients cheese.
until fish fish flakes
flakes easily.
easily.Serve
Serve with
with Mustard
Mustard Sauce.
Sauce.
Placeininwell-
well-
Yield 6 servings. Brush
Brush fish insideand
fish inside andout withsauce.
outwith sauce. Place
Yield 6 servings.
greased dish, 13 x 9 x 2 inches.
baking dish, 13 X 9 X 2 inches . Brush
greased baking Brush
nwstard
mustard sauce sauce with remaining
with remainingsauce; withcheese.
sprinkle with
sauce;sprinkle cheese. LetLet
v..Vtcup butter or marganne
curp butter or margarlne stand
stand 30 minutes.Bake
30minutes. Bakeinin350°F
350oFovenoven2525toto3535
33tablespoons
tablespoons all-purpose
all-PurPose nour flour minutes, untilfîsh
fishflakes Turnaven
easily.Turn
flakeseasily. control
ovencontrol
minutes,untîl
lYllablespoond
lYr tablespoonddry drYmustard
mustord broil, Place fish about 3 inches from source ofof
totobroil. Place fish about 3 inches from source
V2/z leaspoon
teaspoonsalt salt heat; broil1Itoto22minutes,
heat;broil untilcrisp
minutes, until crispand lightly
andlightly
v../rteaspoon
teaspoon Ilquld
llquld hothotpepper
peppersauce
sauce browned.
browned.YieldYield66servings.
servings.
22cups cups
half-and-half
half-and-half crearn
cream
1Ieg yolk, bealen
egg yolk, beaten
Meil butterininsaucepan.
Mettbutter saucepan. Blend Blendinin f1our,
flour, saucy
saucybroiled catfish
broiled catfish
mustard, salt, and pepper
pepper sauce.
sauce. Gradually
Gradually stir
stirinin 66sklnned,
sklnned,pan-dressed catflshororother
pan-drersedcatfish flsh'fresh
othernsh, frech
mustard, salt, and
half-and-half.
half-and-half. Cook Cookuntil untilthickened;
thickened;stirstircon-
con- ororfrozen
frozen
stantly.
stantly. 1lcup
cupmeUed fatoror011oll
meltedfat
Add
Adda aliUlelittlehothotsauce
saucetotoegg eggyolk;
yolk;add
addtotore-re- Y4Yecupcngchopped parcleY
choppedparsley
rnaining
maining sauce, sauce, stirring
stirring constantly.
constantly. Heat
Heat until
until 2 2tablespoons crtsup
tablespoonscatsup
thickened.
thickened.Serve Serveover overfish. Yieldabout
fish.Yield about2 2cups.
cups. 2 2tablespoons
tablespoonswlne vlnegar
wlnevlnegar

3s9
359
FISH. COD
FISH- COD

22 cloves garllc, flnely

cloveg aarllc, flnely chopped
chopped Wash mushrooms;
Wash mushrooms; place place around
around fish.
fish. Season
Season
22leacpoonc
teaspoons basO bmll with salt
with salt and pepper; add
and pepper; add marjoram,
marjoram, thyme,
thyme, and
and
1I teaspoon
teaspoon saltcalt bay lesf.
bay Add onion;
leaf. Add onion; sprinkle oil. Bake,
with oil.
sprinkle with Bake,
~7r tesspoon pcppel
tcespoon pepper covered (foil or
covered (foil or !id),
lid), 1.515 minutes
minutes in in preheated
preheated
Thaw frozen
Thaw fish. Clean,
frozen fish. Clean, wash,
wash, andand drydry fish.
fish. 325 OF oven.
325oF oven. Remove
Remove coyer;
cover; and
and cook l0 to 1.5
cook lOto 15
Place in
Place in single
single layer in shallow
layer in shallow baking
baking dish.
dish. minutes,
minutes, until
until fish
fish flakes. yield 44 servings.
flakes. Yield servings.
Combine remaining
Combine remaining Ingredients.
ingredients. Pour pour sauce
sauce
over fish; let
over fish; let stand
stand 30 minutes, turning
30 minutes, turning once. Re
once. Re-
fish; reserve
move fish; reserve sauce for basting.
sauce for place fish
basting. Place
move
well-greased pan; brush
broiler pan;
wcll-greased broiler brush withwith sauce.
fish onon
Broil
sauce. Broi!
cod
cod fillets ln shrimp
fillets in shrimp sauce
sauce
about 33 inches
about inches fromfrom source
source ofof hest
heat S5 toto 7? minutes,
minutes, 4tl cod
cod flllets, rbout 66 ounces
flllets, about ounces each
elch
until lightly browned;
untillightly browned; bastebaste twice. Turn carefully;
twice. Turn carefully; Julce of
Julee of 1I lem on
lcmon
brush other
brush other side with sauce.
side with Broil .55 to
sauce. Broi! to 7? minutes,
minutes, Srlt
Salt
basting occasionally, until fish
basting occssionally, fish is brown and
is brown flakei
and flakes White peppcr
Whlte pepper
easily. Yield 66 servings.
easily. servings. trblcrpoonr butter
12 tablespoons butter or
or maraarlne
margrrlne
1l medium
medlum onlon,
onlon, sllced
sllccd
coD
COD l2 tablespoons
'Il
trblespoons chopped parsley
Yz cup
cug dry
dry white
whlte wlne
wlne
prrsley

baked cod sMmp sauce

shrlmp sauce
(rcrod), about 12 tablespoons
trblcrpoons butter or or margarine
margarlne
11drc$ed lrcsh cod (scrod),
dressed fresh rbout l2 pounds
l7r tablespoons
l'Il flour
trblespoons Flour
3lemons
3lemons
4 Jomrtoes, rllced
1I cup hot bee'
beef broth
4tomatoes,sHced 'Il
Yt cup
cag dry
drX white
whlte wlne
1I pound
pound whole mushrooms 6 ounces
ouncec fresh mushrooms, thlnly slleedsllced
lzz teaspoon
'Il sdt
tearpoon salt
4{ ounces frerh sbrlmp
ouncec fresh chrlmp
Vr teaspoon pcpper
JI, teeopoon pepper l2 teaspoons lemonfulce
tearpoons lemon Julee
'Il tercpoon
lzu marJonm
teaspoon marJoram
Yr lcespoon sdr
Salt
Iil teaspoon thyme 2 egg yolke
leuyolks
1I bay
bay lerf
leaf
lIlarae
lrrge onlon,
onlon, cut
eut Into
into rlngs
rings garnlch
gamlsh
3 trblespoono
3 tablespoons vegetable 011 oll kmonrllccs
Lemon sUces
fish; pat
Wash fish;
Wash pat dry. Place in
dry. Place in baking
baking dish; Prrrley
Parsley
sprinkle with
sprinkle with juice of 1I lemon. Garnish with to
juice of to- Sprinkle cod with lemon juice; let stand l0
Sprinkle 10 min-
matoes and remaining
matoes lem ons (sliced).
remaining lemons (sliced). Se as on to taste
utes. Season taste with salt and pepper.
pepper.
cod/iflets
cod in shrimp
fillets in shrimp sauce
sauce
 Heat butter
Heat butter in in largc
large skillet. Add fish;
skillet. Add fish; brown
brown
weil, about
well, about l010 minutes
minutes on on cach
each sidc.
side. Add
Add onion;
onion;
cook until
cook until goldcn.
golden. StirStir in
in parrley.
parsley. PourPour in-
in wine;
wine;
sim mer S minutes.
simmcr 5 irlnutes. Rernovc Remove fillets
fillets to
to preheated
preheated
platter;keep
keepwarm.
warm. Reserve
Reservepan pandrippings.
drippings.
-Dlatter:
Prepare iauce.
irepare sauce. Melt
Melt butter
butter in in saucepan. Stir in
saucepan. Stir in
f1our; pour in
flour;-pour in broth
broth and and rcscrved
reserved nan pan {ipninS9.
drippings.
Add wine;
Add wine; let
let simmer
sim mer over
over lowlow hcat. Add murh-
heat. Add mush-
rooms
rqms and and shrimp;
shrimp; simmer
simmer 15IS minutes.
minutcs. Season
Scason to
to
tas te with
taste lemon juice
with lemori juice and
and salt.
salt. Removc
Remove smallsmall
amount of
amount of saucc;
sauce; blend
blend with egg yolks.
with egg Return to
yolks. Return to
sauce; stir thoroughly.
sauce; stir thoroughly. Heat
Heat through
through but
but do
do not
not
boi!; yolks
boil; yolks will
will curdle.
curdle. PourPour ovcr cod; garnish
over cod; garnish
with limon
with lemon slices
slices and
and parsley.
parsle}< Yield
Yield 44 servings.
servings.

cod and
cod and oyster
oyster scalloP
scallop
l1 pound
pound cod
cod or other flfi
or othcr flsh fllletr'
flIIets, frcrh
fresh or
or frozen
frozen
plnt oyrtcn,
t1 plnt oysters, dnlncd,
dralned, frerh
fresh or
or trozen
frozen
Vz curg
Yz cup buttcr
butter or
or mrrgrrlnc
margarine
2ltabJespoons flnely chopped
trblccpoons llncly chopped onlon
onlon coddies
v.. tcmpoon
7r teaspoon llquld
3 cups crurhcd
3cupr
IIquld hot
hot pepper
cru shed nltlne
pepper muoe
sauce
saltlne crrckcn
crackers fish steaks in foil
steaks ln f oil
l trblupoonr
2 tablespoons chopped
chopped PrrsleY
parsley cod rterk
66 cod (/t
steaks (Vz pound or rny
each) or
pound erch) any rultrble
sultable
v.. tcnrpoon
7r teaspoon orlt
salt whlteflrh
whltefish
lA teaspoon pcpper
I/S toupoon pepper Salt rnd
Srlt and pcpper
pepper
1 cup
1 half·and·half cream
cup hrlf-rnd-hrlf crcrm 6rmrll lemons
6 smaillemons
Thaw fish and
Thaw fish and oysters
oysters if frozen. Cut fish into 1- l' Vz butter, meltcd
cutg butierr
Vl cup melted
inch cubes.
inch cubes. trblerpoom dry whlte
6 tablespoons white wlnc
wlne
Melt butter in saucepan.
Melt butter saucepan. Add onion; cook until 1I clove grrllcr crushed
clove garllc, cmrhed
tender.
tender. Stir
Stir in
in pepper sauce.
sauce. trblgpoom chopped
l2 tablespoons chopPod parsley
PrnlcY
Combine
Combine onion, crackers and parsley. Place
onion, crackers Place lA% fishwith
Season fish with salt and pepper.
PePPer.
of crumb mixture in bottom of well-greased
well'greasd 1l%'
Yl - lemons; rem
Peel lemons;
Peel remove all white
ove ail pith. Cut
white pith. Cut into
into
of crumb mixture in bottom of
quart
quart casserole. Place YI
casserole. Place fish and
lzz fish and oysters
oysters onon thin slices. Arrange half of slice down
Arrange half of slices down center ofcenter
crumb with Yz pep' foil square.
each foi!
each fish steak
Place aa fish
square. Place steak on top; cover
on top; cover
crumb mixture.
mixture. Sprinkle
Sprinkle with Vz the
the salt
salt and
and pep-
per.
per. Repeat
Repeat layers;
layers; end
end with
with crumb
crumb mixture.
mixture. Pour
Pour with lemon slices.
with rest of lemon slices.
cream over contents in dish . Bake in
in 400°F oven Mix butter with with wine, garlic, and
winc, garlic, parsley; spoon
and parsley; spoon
iream over contents in dish. Bake 4(X)oF oven
2S
25 toto 30
30 minutes,
minutes, until
until fish
fish flakes
flakes easily. Yicld 66
easily. Yield fish. Fold over foil; seal each
over fish. Fold over foi!; seal each parcel as
over parcel as
servings.
servings. securely as
securely Cook on
possible. Cook
as possible. hot coals
on hot coals oror in
in
3?5'F
375 OF oven; about 20
allow about
oven; aHow minutes. Serve
20 minutes. Serve in foil
in foi!
coddies
coddies with Tartar Sauce
with Tartar Sauce (see Yield 66 servings.
Index). Yield
(see Index). servings.

v..lzr pound
pound butter
buttcr or or margarine
mrrgrrlne posched cod
poached with lemon
cod with
33 medium
medlum potatoes,
potrtoelr cooked,
coolcd, mll5hed
mrrhcd
33eus, eggr, beaten
1l medium
berten sauce
sSuce
medlum onion,
onlon, flnely
flnelY chopped
choPPed 1llzr poundccod
Yl pounds fl[cts
cod flIIets
11tcerpoon
teaspoon salt nlt Scruoned salt
Seasoned nltrnd pcpper
and pepper
v..Y.lellpoonpepper
teaspoon pepper
1I tablespoon lemonJulce
trblerpoon lemon Julee
ltablespoon
I trblcqoon chopped choppcdparsley
PmsleY peeled' ehopped
2 rhrllots' peeled,
lshallots, chopPed
33(1S-ounce)
(l5-ouncc)cans crnscodflsh
codfltb
Fat
v..Ytcup wlne
whltewlne
ctrp white
Frt for lor deep
deepfrylng
lrylng butter or
teblerpoon butter
11tablespoon mrrgrrlne
or margarine
Add
Add butter
butter to to potatoes
potatoes while
whilestill
stillhot.
hot.Add
Add eggs,
eggs'
onion,
onion, salt,salt, pepper,
pepper, parsley,
parsley, and
and fish;
fish; mix weil.
mix well. Ienonsaucc
lem on sauce
Let stand
Let stand at at least
least 1I hour
hour.. 1l tablespoon buttcror
trblerpoon butter nrrgrrlne
ormargarine
Shape
Shapc cod dies into
coddies into2-inch
2-inchcakes.
cakes. ~ltcup mryonnrke
capmayonnaise
Heat
Healfat fat inin medium-size
medium-size skillet. Frycoddies
skillet. Fry coddies Julceof
Julce ofVl7rlemon
lemon
until brown
until brown and andcrisp;crisp; drain
drain on
on paper
paper towels .
towels. tempoondry
YlYrteaspoon murtrrd
drymustard
Serve
Serveon onsaltine
saltinecrackers
uackerswith plentyof
withplenty ofmustard
mustard.. tcupoonsalt
Yllzrteaspoon rrlt
Yield 4 to 6 servings.
Yield4to6servings. trblcrpooncapers,
Yllzrtablespoon drrlned,chopped
ctpcnrdralned, chopped
361
361
fish
fish steaks
steaks in foil
in foil
Wash fish;
Wash pat dry.
fish; pat dry. Sprinkle with salt,
Sprinkle with salt, pepper,
pepper, 3t/n
/ 4 cup
cup fine
fine bread
bread crumbs
crumbs
and I
and 1 tablespoon
tablespoon lemon lemon juice. place in
juice. Place in small,
small, I egg
legg
greased casserole
greased casserole dish. dish. Sprinkle with shallots;
Sprinkle with shallots; Butter
Butter oror oil
oil
pour wine
pour wine over all.. Dot
over ail with 1I tablespoon
Dot with tablespoon butter;
butter; Wipe
Wipe filJets
fillets with
with cold,
cold, damp
damp cloth;
cloth; sprinkle
sprinkle with
with
cover. Bake
coyer. Bake at at 350°F
350oF 20 to 25
20 to 25 minutes, until fish
minutes, until fish salt
salt and
and pepper.
pepper. Dip
Dip in crumbs, then inin slightly
in crumbs , then slightly
flakes easily. beaten
beaten egg, egg, diluted with water,
diluted with water, and
and again
again in in
Meanwhile, melt
Meanwhile, melt 1I tablespoon
tablespoon butter in top
butter in of
top of crumbs
crumbs. . Cook
Cook in in sm ail amount
small amount butter
butter in
in frying
frying
double boiler.
double boiler. AddAdd remaining
remaining sauce
sauce ingredients
ingredients pan 88 to
pan to 10 l0 minutes,
minutes, until
until brown
brown on on both
both sides.
sides.
except capers. Cook, stirring constantly, over sim- sim- Garnish
Garnish with with lemon
lemon and
and parsley;
parsley; serve
serve with Tartar
with Tartar
me ring water until heated through
mering through.. Stir in capers.
capers. Sauce
Sauce (see
(see Index).
Index). Yield
Yield 44 servings.
servings.
Place fish on
Place fish on heated platter; top
heated platter; with sauce.
top with
Serve immediately,
Serve garnished with
immediately, garnished
Yield 4 servings.
lemon slices.
with lemon f10under
flounder creole
22 tablespoons butter butter oror margarine
margarine
steamed cod fillets with \I.a
Yt cup
\I.a
Ve cup
cap chopped
chopped onion
cup chopped
onion
chopped green
green pepper
pepper
lemon mayonnaise
speciallemon
special Y4
/r pound mushrooms, 'sliced
mushrooms,'sliced
1 (l.pound) can
1(l-pound) can tomatoes,
tomatoes, drained
drained
Butter
4 cod flllets,
22 tablespoons lemon lemon juice
fillets, fresh or frozen
SaIt to taste
Salt taste /r
\I.a teaspoon
teaspoon dried
dried leaf
leaf tarragon
larragon
1
I bay leaf leaf
I1 recipe
recipe Special Lemon
Lemon Mayonnalse
Mayonnaise (see Index)
Grease perforated
Grease perforated base
base of
of steamer pan
pan with but-
but- /l\I.a teaspoon
teaspoon Tabasco
Tabasco sauce
sauce
Y2 teaspoon
/z teaspoon salt
salt
place cod (thawed, if frozen) on buttered sur-
ter; place sur-
11 pound flounderflounder fillets
fillets
face. Coyer pan.
face. Cover pan . Pour
Pour enough boiling
boiling water into
into
Melt butter
butter in
in large
large skillel.
skillet. Add
Add on ion and pep-
bottom pan
bottom pan toto fill
fiII %Y2 full.
full. Place perforated
perforated pan onion and pep-
bot tom pan;
over bottom steam about
pan ; steam about 15 minutes,
minutes, until
until per;
per ; cook cook until
until tender.
tender. Add Add mushrooms; cook 33
mushrooms ; cook
minutes. Add
minutes. Add tomatoes,
tomatoes, lemon juice, tarragon,
lemon juice, tarragon,
cod flakes
flakes easily.
easily. Remove
Remove cod; cool. Remove
Remove skinskin
and
and bones; season with
bones; season salt. place
with salt. Place fillets
fillets onon bay leaf,
bay leaf, Tabasco,
Tabasco, and and salt.
salt. Coyer
Cover;; simmer
simmer 2020
serving platter; minutes. Add Add flounder
flounder fillets;
fi/lets; cover.
coyer. Simmer
Simmer 55 toto
serving platter; spoon
spoon mayonnaise
mayonnaise around fillets.
fillets.
Garnish wtih
Garnish wtih lemon slices and
lemon slices c1oves. yield
and cloves. Yield 44 l0
10 minutes,
minutes, until
until fish
fish flakes easily. yield
flakes easily. Yield 33 or
or 44
servings .
servings.
servings.
servings.

f10under grenoble
flounder
FLOUNDER 55 tablespoons
tables poons vegetable 011
vegetable oil
fillet
fillet of
of flounder
f10under 1 Y2 cups tiny cubes of white bread
172 cups tiny cubes of white bread
66 (l-inch
(l·inch thlck)
thick) flounder
flounder or
or sole
sole fillets.
flIIets, folded
folded
1 Y2 pounds
11zz pounds flllets
flllets of
of flounder
f10under in half
in half
Salt and
Salt and pepper
pepper Sail and
Salt and pepper
pepper

362
362
 ;r ri'lrt'g,i
"\.,0
ilrf iil *ry, &
,.|
}

..'fi I o

(
I
!r'
f '\a

h
.)
I
,t&
fld

&r,
,il'*P

iS'* *-*

steamed
steamed cod
c'od ji/lets
fillets with trruyonnaise
spec'ial lernon mayonnaise
with speciallemon

Y2
7z CUp
4106
cup flour
flour I'orange
flounder aa l'orange
4 to 6 tablespoons
tablespoons sweel sweet buller
butter
44 lablespoons on jjuice 1I leaspoon
teaspoon salt
salt
tablespoons lem lemon uice
22large
large lemons,
lemons, peeled,
peeled, cutcut into
into Y2-inch
7z-inch cubes
cubes Dash
Dash of pepper
of pepper
44 tablespoons tiny capers, drained
drained 22 lablespoons orange j juice
tablespoons orange uice
tablespoons tiny caPers,
22 tablespoons 1I teaspoon
teaspoon graled
grated orange rind
orange rind
tablespoons buller butter
21ablespoons 22 lablespoons
tablespoons vegelable
vegetable oiloil
2 tablespoons chopped chopped parsley
ParsleY
1I Y2
/z pounds fillets, cut
flounder fillets,
pounds fIounder into serving
cut into pieces
serving pieces
Place
Place 3 tablespoons oil
3 tablespoons oil inin skillet;
skillet; add
add bread
bread
l/e teaspoon
cubes.
cubes. Turn Turn cubescubes over over and
and over until evenly
over until evenly 1/8 teaspoon nulmeg
nutmeg
browned. Combine
Combine salt,
salt, pepper, juice, rind,
pepper, juice, rind, and oil.
and oil.
browned. Drain Drain in in sieve;
sieve; set
set aside.
aside.
pour sauce
pan; pour
Season
Season fillets with salt and
fillets with salt and pepper;
pepper; dip dip inin flour
flour Place fish inin oiled
Place fish oiled shallow
shallow pan; sauceonon
so ail sides are weil
well coated.
coated. Shake
Shake off
off excess.
excess. fish. Sprinkle
fish. with nutmeg.
Sprinkle with Bake inin preheated
nutmeg. Sake preheated
so all sides are
Heat oil inin heavy 350°F
350oFoyen
oven20
20LO
to 30
30 minutes. Yield 44 to
minutes. Yield servings.
to 66servings.
Heat sweet
sweet butter
butter and remaining oil
and remaining heavy
skillet.
skillet. When
When very very hot,
hot, add
add fish;
fish; bebe sure
sure each
each fillet
fillet
lies flat and does not overlap. Cook
Cook over medium
medium
lies flat and does not overlap.
to
to high
high heat
heat about
about 55 minutes.
minutes. With
over
With wide
wide spatula
spatula
flounder with oyster
flounder with oyster sauce
sauce
turn
turn fish
fish over;
over; cook
cook about
about 55 minutes.
minutes. FishFish should
should 1I small
smallonion, peeled,chopped
onion, peeled, chopPed
be
be brown
brown and and crusty
crusty on on both
both sides.
sides. Arrange
Arrange fish fish 11carrot,
carrot, peeled,
peeled, chopped
chopped
on warm serving
on warm serving platter
platter with
with nicest
nicest sides
sides showing.
showing. 11/z
V2 cups
cupsdrydrywhite
whitewine
wine
Sprinkle
Sprinkle lemonlemon juice,
juice, crouLOns,
croutons, lem on cubes,
lemon cubes, and and Salt
Salt
capers
capers over
over fish;
fish;keep
keeP warm.
warm. Peppercorns
Peppercorns
Melt
Melt 22 tabJespoons
tablespoons butter butter inin clean
clean saucepan
saucepan 1l bay
bayleaf
leaf
until
until itit takes
takes on on hazelnut
hazelnut colorcolorbeurre
beurre noiselle;
noisette; V2 pounds
1172 fillets
flounderfillets
pounds f10under
pour
pour on on fish.
fish. Sprinkle
Sprinkle with with parsley;
parsley; serve
serve im- im- 1172
V2 lablespoons
tablespoons butter
butter or margarine
ormargarine
mediately.
mediately. YieldYield 66servings.
servings. 11/z
V2 tablespoons flour
tablespoons f10ur

363
363
FISH.• FLOUNDER
FIS" FLOUNDER

Vl cup heavy
Vz CUp cream
heavy cream thick; stir
thick; stir constantly. Add haddock
constantly. Add haddock and
and parsley;
parsley;
Paprlka to
Paprika to taste
taste heat
heat through.
through. Yield
Yield 66 servings.
servings.
1lVz dozenfiesh
Vl dozen fresh oysters
oystere
Yz cup
Vl whlte seeded
cu,p white grapes
seeded grapes
Put onion
Put onion and carrot into
and carrot into pan
pan with
with wine. Add aa
wine. Add
haddock chanticleer
chanticleer
little salt,
liUle salt, about peppercorns, and
about 66 peppercorns, and bay leaf; sim-
bay leaf; sim- pounds haddock
22 pounds hrddock fillets,
flllets, sklnned
sklnned
mer 15
mer minutes. Add
15 minutes. Add fish;
fish; poach to 10
gently 77 to
poach gently l0 Salt
Sslt
minutes. Remove
minutes. Remove fish carefully; drain.
fish carefully; drain. Arrange
Arrange in in Freshly ground black
Frcshly ground black pepper
pepper
shallow casserole.
shallow casserole. V2
Yzcup ollve 011
cup olive oll
Strain fish
Strain liquid; ifif less
fish Iiquid; than 1I cup,
less than cup, make
make up up 22 tablespoons
tablespoons lemon
lemon Julce
Julce
difference with
difference with wine.
wine. Y-I
Vecupcup chopped
chopped shallots
shallots or or white
whlte part
part of
of scallion
scalllon
Heat butter;
Heat butter; stir flour. Cook
into flour.
stir into Cook JI minute.
minute. Add
Add Y-I
Yr cupcup chopped prtrley
chopped parsley
fish liquid.
fish liquid. Whisk until smooth.
Whisk until Add cream
smooth. Add cream andand 44 tablespoons
trblespoons Dijon-type
lltlon.type mustard
mustffd
paprika; stir
paprika; stir over
over lowlow heat until sauce
heat until sauce isis thick.
thick. /r cup
V3 grrted Gruyere
cup grated Gruyere cheesecheese
Add oysters;
Add adjust seasoning.
oysters; adjust Pour over
seasoning. Pour over tïsh.
fish. V2 cup fresh
Ytctrp firsh bread
brcrd crumbs
crumbs
Arrange grapes
Arrange grapes on top; coyer.
on top; cover. Bake
Bake inin preheated
preheated 1l teaspoon
teaspoon tarragon,
tarrrgon, thyme,
thyme, andand rosemary
tosemary
350°F
350oF oven about 20
oven about minutes. Yield 44 servings.
20 minutes. servings. comblned
comblned
11/r
V2 tablespoons
tablespoong butter
butter
flounder in wine sauce and
Wash
Wash andand dry
dry fish;
pepper. Marinate
and pepper.
fish; season
Marinate in
season both
in olive
both sides
sides with
oil, lemon
olive oil,
with salt
lemon juice,
salt
juice,
flounder orother
2 pounds Hounder flllets, fresh
or other fish fillets, or
fresh or shallots, and
shallots, and parsley
parsley 44 ta to 55 hours.
hours.
frozen Place fish
fish in
in buttered
buttered baking dish; coallop
baking dish; coat top with
with
22 teaspoons
teaspoons salt mustard.
mustard. Sprinkle cheese on
Sprinkle cheese on top,
top, then
then crumbs
crumbs that
that
Pepper have
have been combined
combined with with herbs.
herbs. Dot
Dot ail
all over
over with
with
tomatoes, sliced
3 tomatoes, sllced butter. Bake at
butter. at 425°F
425oF 10 l0 to
to 15
i5 minutes,
minutes, until
until fish
fish
2 tablespoons flourflour is nearly
is nearly cooked
cooked through.
through. Run quickly under
Run quickly under
mrrgarlne, melted
2 tablespoons butter or margarine, broiler to brown surface.surface. Yield
Yield 44 to
to 65 servings.
servings.
V2 mllk
cup sklm milk
Vz.cnp
/r cup dry white
V3 whlte wlne
V2
lzz teaspoon crushed basil basll
haddock kedgeree
Chopped parsley V4
Va cup butter
cugbutter
Thaw frozen
Thaw fillets. Skin
frozen fillels. fillets; sprinkle both
Skin fillets; 1I pound cooked smoked haddock,hrddock, flaked
flaked
sides with 1I V2l/2 teaspoons salt and dash of pepper. pepper. 2 cups cooked rlce
Place in single layer in greased baking dish, 12 12 xx 88 3 hard-boiled
hard-bolled eggs
eggs
xx 2 2 inches. Arrange tomatoes
inches. Arrange tomatoes over over fillets. Salt and
rnd pepper
peppcr
Sprinkle with Vz Vz teaspoon salt and dash of pepper. Lemonjulce
Lemonlulce
Blend flour into
Blend flour butter; add
into butter; add milk milk gradually.
gradually. 5 to 66 sUces
sllces hot bultered
buttered toast
torst
Cook until thick and and smooth;
smooth; stir constantly.
constantly. Re- Mel! pan. Add fish;
Melt butter in pan. fish; saute
sautC 22 to
to 33 min-
min-
move from heat; stir in wine and basiL basil. Pour sauce utes.
utes. Add rice,
rice, 22 eggs
eggs (chopped), salt
salt as
as desired,
desired,
over tomatoes. Bake in 350"F 350°F oven
oyen 25 25 to
ta 30 min- pepper, and
Fepper, and aa good
good squeeze
squeeze of juice. Stir
of lemon juice. Stir
utes, until fish flakes easily. Sprinkle
Sprinkle with parsley. over heat a few minutes. Arrange on on toast.
Yield 56 servings. Slice remaining egg; useuse for garnish. Yield 5 5 or
or 66
servings.
HADDOCK
HADDOCK poached haddock with
creamed haddock and mussels
mushrooms
mushrooms pounds haddock,
2 pounds baddock, cod, or other thlck
thlck flIIets,
flllets,
z/t eup canned gllced
1/3 cup sllced mushrooms fresh or
frcsh or frozen
tablespoons butter
22 tablespoons butter 4 poundr
4 pounds (about 44 dozen) mussels
mussels ln
In shells
shells (clams
tablespoons flour
44 tablespoons f10ur can bebe substltuted)
/z
V2 teaspoon
teaspoon salt l1 cup
cup dry
dry whlte
white wlne
wlne
Few gralns
Few grains pepper
pepper l1 cup
cup water
cups mllk
22 cups I1 smsll
small onlon,
onion, sllced
sllced
cups flaked,
22 cups flaked, cooked
cooked haddock
hrddock V2 teaspoon
lzz teaspoon srlt
salt
I1 tablespoon
tablespoon chopped
chopped parsley
parsley V2 cup
Yz whlpplng crcrm
cup whlpplng cream
SaUle mushrooms
Saute buller until golden brown.
mushrooms in butter brown. YrY-I cup butter or
cap butter or mergarlne
margarine
Add'flour, salt, pepper,
Add ' flour, salt, and milk.
pepper, and milk . Cook
Cook until Dash of
Dssh of whlte
white pepper
pepper
364
haddoCk keageree
haddocK keageree
Dash t/a cup
JI.! clp thinly sIiced onion
sllced onion
Dash of of nutmeg
nutmeg
22 tablespoons
tablespoons chopped
chopped parsley
ParsleY
2 tablespoons bacon fat fat
Parslied
Parslled potatoes
potatoes Thaw fillets. Skin
frozen fillets.
Thaw frozen fillets; place
Skin fillets; in single
place in single
1I cup
cup each
each zucchinl,
zucchinl, carrots,
ctrrots, and
and celery,
celery' eut
cut layer
layer in in greased
greased baking dish, 12
baking dish, 12 xx 88 xx 22 inches.
inches.
julienne style Sprinkle
Sprinkle withwith lemon juice and
lemon juice pepper.
and pepper.
lullenne style fat. Add
from fat. Add ta to
Butter
Butter or or margarine
mrrgarine (or for cooklng
cooking vegetables
vegetables Fry bacon until
Fry bacon until crisp;
crisp; remove
remove from
Thaw fillets ifif frolen;
Thaw fillets frozen; eut cut intointo serving-sile
serving-size bread
bread crumbs
crumbs and and parsley.
ParsleY.
portions.
portions. Cook onion in
Cook anion in bacon
bacon fat until tender;
fat until tender; spread
spread
Clean
Clean mussels
mussels in in cold
cold water.
water. Scrub
Scrub shells
shells withwith over fish. Sprinkle
over fish. Sprinkle crumb crumb mixture over anion.
mixture over onion,
stiff
stiff brush;
brush; rinse
rinse thoroughly
thoroughly several
several times.
times. Bake
Bake in
in 350°F
350"F oven
oven 25
25 to
ta 30
30 minutes,
minutes, until
until fish
fish
Combine
Combine wine, wine, waler,
water, andand anion
onion in in large
large pan;pan; flakes
flakes easily.
easily. Yield
Yield 66servings.
servings.
bring to simmering
bring to simmering stage. stage. Add
Add mussels.
mussels. Caver;
Cover;
steam
steam aboutabout 55 minutes,
minutes, untiluntil shells
shells open.
open. Remove
Remove
mussels

lets and
from

salt.
shells;

Caver;
set
mussels from shells; set aside.
Strain
Strain cooking
sim
aside.
liquid into
cooking liquid into large
mer 8
large skillet;
to 10
skillet; add
minutes,
add fil-
fil-
until
HALIBUT
HALIBUT
lets and salt. Cover; simmer 8 to l0 minutes, until
fish
fish flakes
flakes easily.
easily. Transfer
Transfer fillets
fillets to to warm
warm platter;
platter;
keep warm.
keep warm.
busy-day halibut
busy-day halibut
Reduce
Reduce cooking liquid la
cooking liquid to \/2Vzcup.
cup. Stir
Stir inin whip-
whip- 22pounds (3Z-inch thick)
pounds (JI.!-Inch halibutor
thick) hallbut firm
otherfirm
orother
ping cream, ~Vrcup
ping cream, cup butter,
butter, pepper,
pepper' and and nutmeg;
nutmeg; steaks
sterksororfillets,
flllets, fresh
fresh or
orfrozen
frozen
simmer
simmer until until sauce
sauce thickens
thickens sIightly.
slightly. Add Add mussels
mussels 22tablespoons
tablespoons dry dry onlon
onion soup
souPmlxmix
and
and parsley; heat. Spoon mixture over fillets.
parsley; heat. Spoon mixture over fillets. 11cup cupdalry
dairysour
sourcream
creom
Serve with pars lied potatoes and julienne strips of
Serve with parslied potatoes and julienne strips of 1lcup cupfine
flnedrydrybread
breadcrumbs
crumbs
zucchini,
zucchini, carrot,
carrot, and
andcelery
celery sauteed
sauteedininbutter;
butter;stir stir 22tablespoons
tablespoonsgratedgratedParmesan
Parmesancheese
cheese
constantly just until tender. Yield
constantly just until tender. Yield 6 servings. 6 servings. 1Itablespoon
toblespoon chopped
chopped parsley
ParsleY
li.!/rteaspoon paprika
teaspoonpaprika
Y4Yecup ctpmelted
meltedbutter,
butter,margarine, oil.
margarine,oror011.
savory
savory baked
baked haddock
haddock Thaw
Thawfish fishififfrolen;
frozen;dry well.
dryweil Cutinto
. Cut into66por-
por-
22pounds
pounds haddock
haddockororother
otherf1sh
fishfillets,
flllets,fresh
freshor
or tions.
tions.
frozen
frozen Combine
Combinesoup soupmix mixandandsour
sourcream.
cream.
22teaspoons
teaspoonslemon juice
lemonJuice lnInseparate
separatebowl bowlmix mixbread crumbs,cheese,
breadcrumbs, cheese,
Dash of pepper
Dash of pepper parsley,
parsley,and andpaprika.
paprika.
66sUces bacon, chopped
sllces brcon, chopped Dip fishininsour-cream
Dipfish sour-creammixture; rollininbread-
mixture;roll bread-
Y2Vzcup
cap softbread
soft breadcrumDS
crumbs crumb mixture.Place
crumbmixture. Placeininsingle layerononwell-
singlelayer well'
22tablespoons chopped parsley
tablespoons chopped parsleY greased
greasedshallow
shallowbakingbakingpan.pan.Pour butterororailoil
Pourbutter
36s
365
 HALIBUT
FISH •OHALIBUT
FISB

over fish.Bake
overfish. Bakeinin500°F oven lal0toto1212minutes,
500oF oven minures, greasedbroiler
greased panibrush
broilerpan; brushwith
withremaining
remaininglemon
lemon
until fish
until fishflakes
flakes easily. Yield66servings.
easily.Yield servings. juiceand
juiee butter.Broil
andbutter. Broil66inches
inchesfrom
from heat
heatsource
Jource55
Note: Seasoned ltalian bread
&osoned [talian bread crumbs toto66minutes perside;
minutes per side;baste
basteonce.
once.Turn;
Turn;cook
cook55
Note: crumbs can
canbe
be
usedin
used place of
in place of bread
breodcrumb-cheese
crumb-cheesemixture.
mixture.
minutes. Transfertotowarm
minutes. Transfer platter;pour
warm planer; poursauce
sauce
over fish.Serve
over fish. with boiled
Serve with boiled potatoes. yield44
potatoes. Yield
servings.
servings.
halibut with
halibut with tomato
tomato sauce
sauce
hungarian-style
hungarian-style hearty
hearty skinny
skinny halibut
halibut
teblespoons lard
22 tablespoons lard pounds hallbut
22pounds hrllbut or
orother
otherflsh
flsh steaks,
steaks,fresh
fresh or
or
1I eup
cup ehopped onlon
chopped onlon frozen
frozen
1l clclove garllc, peeled,
ove garlte, peeled, mineed
mlnced zAeup
1/3 cu,pthlnly
thlnly slleed
sllcedonlon
onlon
Salt and
Salt rnd white pepper
whltc pepper Yl cups
1llzr cupr chopped
chopped fresh
fresh mushrooms
mushrooms
11(16-ouncc)
(16-ounee) ean tomsto$, dralned,
crn tomatoes, drdned, ehopped
chopped Y3Ytcupcap ehopped
chopped tomato
tomato
Drsh of
Dash of Tabasco
Tabrsco Y4
Vecupcup chopped
chopped greengreen pepper
pepper
tablecpoons dry
22 tablespoons dry sherry
sherry Y4
Yecup cu,p ehopped
chopped parsley
parsley
trblespoons flnely
22 tablespoons flnely ehopped parsley
chopped parsley 33 tablespoons
trblespoons chopped
chopped plmlento
plmlento
hallbut steaks,
44 hallbut stelks, approxlmately
rpproxlmately 66 ounces
ounces eaeh
each Y2
Yzcup cu,p dry
dry white
whlte wlne
wlne .
tablespoons lemon
44 tablespoons lemon Julee
Julce 22 tablespoons
tablespoons lem on Julce
lemon Julce
tablcspoons butter or
22 tablespoons margarlne
or margarine 1I teaspoon
teaspoon salt salt
Make sauce.
Make Melt lard
sauce. Melt in small
lard in skillet over
small skillet mod-
over mod- Y4
% teaspoon
teaspoon dlJJweed
dlllweed
erate heat.
erate Add onion;
heat. Add cook 33 minutes.
onion; cook minutes. Add Add Vr teaspoon
1/8 teaspoon pepper
pepper
garlic; cook
sarlie; until onion
cook until onion isis Iightly
lightly browned.
browned. Add Add Lemon
Lemon wedgeswedges
salt, pepper, tomatoes,
salt, pepper, tomatoes, andand Tabasco;
Tabasco; cover.
cover. Sim- Thaw frozen
Thaw frozen steaks.
steaks. Cut
Cut into
into serving-size
Sim- serving-size por-
por-
mer 15
mer minutes; keep
15 minutes; warm white
keep warm while cooking
cooking fish.
fish. tions.
tions.
Stir inin sherry and
and parsley just before pou
parsley just pouring
--Arrange onion in bottom of greased baking
ring over Arrange onion in bot tom of greased baking
fish.
fish. dish, 12
dish, 12 xx 88 xx 22 inches. Place fish
fish on
on onion.
onion.
Rub fish
Rub with 22 tablespoons
fish with tablespoons lemonlemon juice;
juiee; let Combine
Combine remaining
remaining vegetables;
vegetables; spread
spread over
stand 10
stand l0 minutes.
minutes. Place
Place on on preheated,
preheated, Iightly
lightly -
fish.
over
halibut
halibu( with tomato sauce
wi(h (oma(o hungarian-style
sauce hungarian-styte
 MACKEREL·FISH
MACKAREL. FISH

HERRING
HERRING
pickled'herring
pickled-herringPlatter
platter
16 ounceschilled
1212totol6ounces plckledherring
chilledplckled herrlng
i 1t"lrl.tpoon vlnegar(oPtlonal)
tablespoonvlnegar (optlonal)
l 1onion, thlnlysllced
onion,thinlY sllced
cupplaln
Ylcnp
Vz plainYogurt
yogurt -
cupscooked
2 2cups greenbeans
cookedgreen beans
12 smal!new
12small potatoes,bolled
newPotatoes, boiled
tablespoons meltedbutter
22tablesPoons melted butter
-Choppedfresh
Chopped parsleyleaves
freshParsleY lellves
ni*. herring with
Rinse herring cold water;
with cold
arrange on
water; arrange on
vinegar'
Sprinklewith
--servingplatter.
r.*ing platter. Sprinkle with vinegar. over
Separate onion
seoirate onion slices into rings;
slices into rings; arrange
arrange over
'itp
herring. Top with
rt"it-i'*. yogurt' Place hot green
with yogurt. Place hot green vese-
beans
beans
ffi;;"i;
and potatoes on on pi"tio with herring'
platter with
Top
herring. Top vege-
once' Yield
tables with butter
tables with and parsley;
butter and serve at
parsley; serve al once. Yield
or 44 servings.
33or servings.

MACKEREL
MACKEREL
boned mackerel
boned with lemon
mackerel with lemon
sauce
hearty
heortY skinny
skinnY halibul
halibut 55 smllll mackerel, c1eaned
smsll mackerel, cleaned
Combine wine, lemon 11 cup fine soft
cup fine crumbs
bread crumbs
soft bread
Combine wine, lemon juice, and seasonings;
juice,-and seasonings;
tablespoons chopped choPPed chives chives
pour over vegetables. Bake in
in 350°F
350oF oven
oven 25
25 to
to 30
30 22 tablespoons
o";;;;';.e.i"dr"t.
minutes,
Bake
until fish flakes easily. Y jeld 6 servings. 2i tablespoons freshly mlnced
t"tl..poons freshly mlnced parsley parsley
;;;;;;;"iitliin n"t.' easilv' Yield 6 servings'
11 sUce
slice of oi bacon, chopped
finelY chopped
bacon, f1nely
Grated rind
Grated rind and
and jutce
lulce of I lemon
of llemon
ground
freshly ground pepper topepper to- taste.
boned mackerel
boned mackerel with
with lemon
lemon sauce
sauce "-ii;;;
Salt
Salt and freshly
Ilnd
iisrt aiir.t rernove heads
taste
from
tailsfrom
and tails
Have fish dealer remove heads and half'
.".il.t.f; bone
mackerel; U"ne without cutting mackerel
withoutcutting mackerel in half. in
tili;'"*
Ifil this cut oflhead..and.
fossible, eut off head and tai]; slit
is not possible,
tail; slit
it.toue rinse fish'
;;;" underside. Remove entrails;in rinse
iirh down
fish ;nderside. entrails; fîsh.
piece'
Lay rna.nttelopen;
i-avmackerel open;liftliftoutoutbones
bonesin one onepîece,
*C8;bi".
usinc
using small,sharp
a asmaU, knife'
sharPknife.
breadcrumbs,irumbs,chives, parsley.' bacon'
chives,parsley,
Combine bread bacon,
juice, peppeT in bowl;
h;;;-ti"d
lemon and salt, and
rind and juice, salt, and pepper in bowl;
pirts;shape
shape each
mix .i*-*.1.
weil. DivideDivideinto into5 5equal
equalparts; each
Place
part;; into t;ithat
i;i;roll will fit in mackerel cavitv'
thatwill fil in mackerel cavity. Place
place mackerel
1 fi;i'i;iJe ea.tt mactterel;
roll inside each mackerel; place each mackerel each
on;;;.t sheet ofoflightly aluminumfoi\.
oiledaluminum
fightlvoiled foil'Wrap
Wrap
foil packets on bakins
il;t;d;;seal edges.
loosely; ii'e.t.Place
Placefoil packets on baking
oven2020toto2525min-min-
ri.ti.'i"i.
sheet. pieheated375
Bake ininpreheated 375'F
OF oven
it
utes, depending on size, until mackerel
a.pi"aingon size, until mackerel is tender l-tL9:l
and "i.t,
and'flakes
flakes easily. Unwrap;arrange
easily.Unwrap; arrangeononserving servlng
iii,.i.'-c"tnish'
platter. Garnish with withlemon
lemonslicesslicesand
parslev
andparsley
tt"tr tn. Lemon Sauce over mackerel;
iliii-t.'p"";
sprigs. Pour half the Lemon Sauce over mackerel;
5 servings'
Yield5 servings.
server[iu-. r.tthothotin insauceboat.
rest sauceboat'Yield

lem on sauce
lemon sauce
Yl /r
teaspoon
teasPoon freshlY
freshly ground
ground PePPer
pepper
2 cloves
2 c10ves garllc,
garllc, pressed
Pressed
I tablesPoon
Illlbiespoon drleddrled tarragon
tarragon
1 teasPoon
1 teaspoon salt
salt

367367
 pickled-herring platter
368 pickled- herring plq tter
369
 tablespoons freshly
22 tablespoons freshly minced parsley
mlnced parsley
2lemons, cut Into
21emons, cutlnto sections
1I cup
cup vegetable
vegetable oil
I tablespoon wlne
Itablespoon
Place pepper,
oll
sectlons

vlnegar
wlne vlnegar
garlic, tarragon, salt, and
t
Place pepper, garlic, tarragon, and parsley
in blender
in blender container;
container; blend. Add ail
blend. Add oil very
very slowly
alternating with
alternating with drops
drops of of vinegar;
vinegar; blend weil well after
each addition. Place
each addition. Place inin top of double
top of double boiler. F'F \

any
Cut lemon sections into small pieces; add with
Cut lemon
any juice
juice tota sauce. Mix well;
sauce. Mix weil; place over hot water
.. *e
sections into small pieces; add with iii1~ "':::~2._~~~_
_ _ . .__
until heated through.
until heated through. Yield Yield About
About 1I Zr Y4 cups. lenten mackerel
mackerel
lenten
Yl cup
Yz white wlne
cap dry whlte
Y1 cup butter
Yz buller or margarlne
margarine
2 tablespoons chopped parsley
tablespoons chopped parsley
king-mackerel /l
Y4 teaspoon
teaspoon saltsail
king-mackerel steaks with steaks Vr tea!lpoon pepper
1/8 teaspoon pepper
sauce provengale
sauceprovençale Sprinkle tomatoes
Sprinkle
Melt
Melt 2
tomatoes with
tablespoons
tablespoons
with sugar;
sugar; set
butter
butter in
set aside.
aside.
small
small saucepan;
saucepan;
22 pounds
pounds klng.mackerel
Idng-mackerel or or other
other fish steaks, fresh
fish steaks, fresh add onion
add and garlic.
onion and garlic. Cover;
Caver; cook
cook 22 toto 33 minutes.
minutes.
or
or frozen
frozen Add wine;
Add wine; cook,
cook, stirring
stirring constantly, untilliquid
constantly, until liquid isis
22 tablespoons
tablespoons melted
melted butter
buller oror margarine
margarine
I1teaspoon slightly reduced.
slightly reduced. Add Add tomatoes
tomatoes andand remaining
remaining in-in-
teaspoon saltsalt gredients;
gredients; heat,
heat, stirring gently, just
stirring gently, just until
until butter
butter
Vr teaspoon pepper
1/8 teaspoon pepper melts. Yield
melts. Yield 22 cups.
cups.
Paprlka
Paprika
Sauce Provengale
Sauce Provençale
Thaw fish
Thaw fish ifif frozen. Place in
frozen. Place single layer
in single layer on
on lenten mackerel
lenten mackerel
well-greased
well-greased bakingbaking pan, pan, 15IS xx l0 10 x x I1 inches.
inches. 44medlum
medium tomltoes,
tomatoes, sklnned
sklnned
Brush with
Brush with butter; sprinkle with
butter; sprinkle salt, pepper,
with salt, pepper, and
and l1 small
small onlon,
onlon, Ihlnly
thlnly sUced
sllced
paprika.
paprika. Broil
Broil about inches from
about 44 inches source of
from source of heat
heat 44peppercorns
peppercorns
l0 10toto l5 minutes, until
15 minutes, until fish
fish flakes
flakes easily.
easily. Fish
Fish need
need 22strlps
strlpslemon
lemon peelpeel
notnot be turned during
be turned during broiling. Serve with
broiling. Serve with Sauce
Sauce 44thlck
thick mackerel
mackerel or orsnapper
snappersteaks
steaks
Provengale.
Provençale.Yield Yield 66servings.
servings. Lesvesof
Leaves of44small
small thyme
tbymesprlgs
sprigs
Leavesof
Leaves of22fennel
fennelsprlgs
sprigs
sauceprovengab
sauce provençale Saltto
Salt 19ste
10taste
mediumtomltoes,
44medlum tomatoes,peeled,
peeled,cutculInto
inlowedges,
wedges, lzVl cap
cupBaslc
BasicFlshFishStock
Stock(see
(seeIndex)
Index)
seeded
seeded YzVl cup
cupdry
drywhlte
whitewlne
wlne
7rYzteaspoon
teaspoonsugarsugar Slicetomatoes;
Slice tomatoes;arrange
arrangetomato
lomatoand andonion
anionslices
slices
22tablespoons
tablespoonsbutterbutteror ormargarine
margarine ininwell-buttered
well-buttered shallow
shallowbaking
baldngpan.
pan. Add
Add pepper-
pepper-
Ya Y4 cup choppedgreen
cupchopped greenonlon
onlon corns
corns and lemon peel;
and lemon peel; arrange
arrange steaks
steaks over
over mix-
mix-
l 1clove
clovegarlic,
garllc,mlnced
mlnced ture. Sprinklewith
ture. Sprinkle withthyme
thymeand andfennel;
fennel; season
seasonwith
with
370
370
salt. Pour
salt. Pour stock
stock and
and wine
wine into baking pan;
into baking pan; cover.
cover.
Bake in
Bake in preheated 325 oF oven
preheated 325oF oyen 2020 to
to 25
25 minutes,
minutes,
until mackerel
until mackerel flakes
flakes easily.
easily.
One-half teaspoon powdered
One-half teaspoon powdered thyme and I1 tea-
thyme and tea-
spoon dried
spoon dried fennel
fennel can
can be substituted for
be substituted for thyme
thyme
and fennel
and fennel leaves.
leaves. Bottled clam juice
Bottled clam juice can
can be
be sub-
sub-
stituted for
stituted for fish
fish stock.
stock. Yield
Yield 44 servings.
servings.

pickled mackerel
pickled mackerel
33 red
red onlons
onlons
cup plus
11 cup 1 Y2
plus 11zr tablespoons vlnegar
tablespoons vlnegar
Dash of salt
Dash of salt
20 peppercorns
20 peppercorns
22 bay
bay leaves
leaves
44 whole
whole msckerels
mackerels
l bunch dlll, chopped
1 bunch dlll, chopped
Peel onions;
Peel onions; slice
slice into
into rings.
rings .
peppercorns, and bay
Boil vinegar, salt, peppercorns' bay leaves
leaves
in pot; set
set aside
aside to cool.
clean, fillet,
Wash, clean,
Wash, fillet, and halve mackerels; cut
and halve eut
each piece
each piece in half
half again. Dry thoroughly. Put Put into
glass pot;
glass coyer with
pot; cover with onion rings. Spread mari-
onion rings.
nade on
nade on top; let stand at least 24 hours. Serve with
chopped dill. Yield 16 pieces. pickled
pickled mackerel
mackerel
chopped 16 Pieces.

PERCH
stuffed spanish mackerel fried yellow perch
33 to 44 pounds
pounds dressed Spanlsh mackerel
dressed
mackerel or other lake erie-style
dressed flsh,
flsh' fresh or frozen (about 15) fresh or frozen yellow yellow perch
perch
Yz teaspoons salt
11/z 2 pounds (aboutIS)
other small flsh, split,
or other spllt, cleaned, boned
/r teaspoon
Y4 terspoon pepper
11/z
Yz teaspoons salt salt
Vegetable
Vegetrble Stuffing
Stufflng
22 tablespoons melted butter or or margarine
margarlne
/r teaspoon
Y4 tempoon pepper
Thaw dry fish. Yz
Yz cup flour
cu,p all-purpose flour
Thaw fish
fish if frozen.
frozen. Clean,
Clean, wash,
wash, and
and dry
cornstarch
Sprinkle pepper. Place 22 tablespoons cornstarch
Sprinkle inside andand out with saltsalt and pepper. Place
on 18 xx 13
platter, 18 1I cup water
water
on well-greased
well-greased bake-and-serve platter, 13
inches. 1l egg yolk, sllghtly
egg yolk, sllghtly beaten
beaten
inches.
Prepare with butter. 1l egg whlte, beaten
egg white, stlff
beaten untll stiff
Prepare stuffing; stuff fish
stuffing; stuf[ fish.. Brush
Brush with
for deep
Fat for
Fat frylng
deep frylng
Bake
Bake in in 350°F
350oF oyenoven 3Q to 45
30. to 45 minutes, until fish
minutes, until fish
with 1I tea-
flakes Thaw fish
Thaw fish ifif frozen.
frozen. Sprinkle
Sprinkle fishfish with tea-
flakes easily.
easily. Yield
Yield 66 servings.
servings.
pepper; set
spoon salt
spoon salt and
and pepper; aside.
set aside.
vegelable sufflng
vegetable stuffJng Combine flour,
Combine flour, cornstarch,
cornstarch, and and Yz% teaspoon
teaspoon
Yz
Vzcupcup butter
butter oror margarine
margarlne salt.
salt.
1l/r
Yz cups
cups chopped
chopped onion
onlon Blend together
Blend water and
together water and egg yolk; stir
egg yolk; stir into
into
1I cup
cup chopped
chopped celery
celery until Fold in
flour mixture until smooth. Fold in egg white. Dip
flour mixture smooth. egg white. Dip
1l cup
cup chopped
chopped fresh
fresh mushrooms
mushrooms into batter;
fish into
fish batter; deep-fat fry at
deep-fat fry at 350°F
350oF 22 to to 33 min-
min-
Y2
Yzcupcap chopped
chopped green
green pepper
pepper depending on
utes, depending
utes, on size of fish,
size of until fish
fish, until golden
fish isis golden
1l clove
clove garlic,
garllc, mlnced
mlnced brown. Drain
brown. Drain on on absorbent paper. Yield
absorbent paper. Yield 66
22 tomatoes,
tomatoes, peeled,
peeled, seeded,
seeded, chopped
chopped servings.
servings.
33cups
cups soft
soft bread
bread crumbs
crumbs
YI
/z teaspoon
teaspoon salt
Melt butter
Melt
salt
butter inin saucepan;
saucepan; addadd on
onion,
ion, celery,
celery,
perch turbans
perch la newburg
turbans aa la newburg
mushrooms, pepper, and
mushrooms,.pepper, garlic.Coyer;
and garlic. Cover; cook until
cook until pounds ocean
22pounds perch or
ocean perch or other
other flsh flllets' fresh
flsh flilets, or
fresh or
tender.
tender. Combine
Combine all all ingredients;
ingredients; mix well. Yield
mix weil. Yield frozen
frozen
3'h
3llz cups.
cups. 1I teaspoon salt
teaspoon salt

311
371
I{SH.
FISH-PERCH
PERCH

~ teaspoon
lzr teaspOOD pcpp€r
pepper into turbans;
into turbans; secure with toothpicks.
secure with toothpicks. Place
Place on
~ cup
Yt melted butter
cu,p melted butter or margrrlne
margarine ends in
ends in well-greased
well-greased baking dish, 88 xx 88 xx 2
baking dish,
2l cups
cups cooked
cooked rlce inches. Brush with butter. Bake in 350°F
350'F oven 15
Paprika
Paprlkr to 20 minutes, until fish flakes easily. To serve, re-
Panley sprlgs
Prrsley sprlgs move toothpicks from from turbans; place on
turbans; place on bed
bed of
Thaw fish if
Thaw flUets; cut into serving
if frozen. Skin fillets; serving rice. Spoon Newburg
boiled rice. Newburg Sauce
Sauce over turbans;
size portions. Sprinkle
size Sprinkle with salt and pepper. Roll garnish with paprika and and parsley sprigs. Yield 6
sprigs. Yield
prch
perch turbans
turbans oa la
la newburg
"ewburg servings.

:.{
a

**"

rt
--.!..."
Ti.g{'L,'" "
ititi"..,l&[_

,f't
 SALMON.
SALMON • FISH
FISH

newburgsurgc
trcr9burg sauce about 50
about 50 minutes, until fish
minutes, until easily. (Allow
flakes easily.
fish flakes (Allow
Y2 cap
Yr cupbuttcr
butteror
ormrrgrrlne
margarine about l0
about minutes per
10 minutes inch of
per inch of width
width at widest part
at widest part
Y4 curp
Ye cupall-purpoce
all-purposeflour
flour of fish.)
of fish to
Remove fish
fish.) Remove to large heated platter..Pour
large heated platter. Pour
%Y2 terspoon
teaspoon salt
salt Sweet-'n-Sour Sauce over;
Sweet-'n-Sour Sauce serve with
over; serve cooked rice.
with cooked rice.
teaspoon ctyennc
I/steeepoon
Vr cayenne PcPPcr
pepper Yield 66 servings.
Yield servings.
33cupr
cups hdf-rnd-hrlf
half-and-halfcrPrm
cream sweet- 'n-sour sauce
swetJn-sutr sauce
6
6 eggegg yolks,
yolks, beaten
berten cup rugrr
I1 cup sugar
Y3 cup
lzt cup rherry
sherry cup vlnegrr
11 cup vlnegar
Melt butter
Meit butter in
in saucepan;
saucepan; stir
stir in
in flour,
flour, salt, and
salt, and 21 trblcrpoom soy iouce
tablespoons soY sauce
cayenne. Add
cayenne. Add creamcream gradually;
gradually; cook
coot until
until thick
thick tomatoes, quartered
44 tomatoco, quartered
and smooth,
and smooth, stirring
stirring constantly.
constantly. StirStir aa little hot
little hot 2lrrgc eut Into
onlons, cut
l large onlom, Into wedges
wedges
sauce into
sauce into egg
egg yolks;
yolks; add
add to
to remaining
remaining sauce'
sauce, stir-
stir- green peppcrsr
2l green sUced
peppers, sllced
ring constantl),.
ring constantly. Remove
Remove from
from heat;
heat; slowly stir stir in tablespoons cornstarch
2l trblcspoonc cornstarch
sherry.
sherry. 2 tablespoons wlter
l trblcspoont water
l1 trblespoon salad oll
tablespoon seled oU
ROCKFISH
ROCKFISH Combine bring to
sugar, vinegar, and soy sauce; bring
Combine sugar' to
to
peppers; bring to
tomatoes, onions, and peppers;
boil. Add tomitoes,
boil.
rockfish imperial Combine cornstarch and
Combine cornstarch wate;; add to
and water; to vege-
vege-
table mixture.
table Cook until
mixture. Cook stir· con-
until thickened; stir
l1 mcdlum
medium onlon,
onlon, cut
eut uP
up
stantly. Add oil. Yield about 3 cups.
2l sta1ks celery'
rtrlkc cut uP
celery, cut up
I1 cmol,
carrot, cutup
eut up
Dash of
Drsh
l2 pounds
of srlt
salt and
pounds rockfish
pepper
rnd pePPer SALMON
rockflsh
Y2 cup mayonnaise
Yzctlrp mayonnelsc broiled salmon steak
11 teaspoon
tcnspoon drydty mustard
mustrrd 44 salmon
srlmon steaks (16 to
stetks (Y3 /r pound each)
to Y2 erch)
11 teaspoon W orcestersblre sauce
tcmpoon Worcectershlre gluce French
Frcnch Dresslng (cse Index)
Drtsslng (see Index)
1I teaspoon
teupoon salt
ralt 12 tablespoons
teblespoons melted
meltcd butter or oll
or 011
66 drops
drops Tabasco
Tebtsco sauceEtuce Salt
Snlt and peppcr
and pepper
Paprika
Prprlka Juice
Julce of l lemon
of llemon
Butter
Bulter Chopped
Choppcd parsley
paruley
Place
Place onion, celery, carrot,
onion, celery, carrot' salt
salt and
and pepper
pepper inin Béarnaise
Bdarnalse Sauce
Sauce (see Index)
(sce Index)
pot
pot of water to cover ingredients; bring to
of water to coyer ingredients; bring to boil.
boil. Brush
Brush salmon
salmon with with French dressing; let
French dressing; stand 1I
let stand
Turn
Turn toto low
low heat.
heat. Add
Add fish;
fish; cook gently 1I hour.
cook gently hour. hour. Put in broiler;
hour. Put in broiler; brushbrush with
with butter.
butter. Broil
Broil12 to
12 to
Remove fish;
Remove fish; flake.
flake. Add
Add remaining
remaining ingredients;
ingredients; 15
15 minutes;
minutes; cookcook on both sides.
on both Put on
sides. Put on hot plat-
hot plat-
mix.
mix. Place portions of
Place portions of fish
fish in
in individual
individual baking
baking ter;
ter; season
season to to tas with salt,
te with
taste salt, pepper,
PePPer, and lemon
and lemon
shells or ramekins. Add 2 tablespoons mayon-
shells or ramekins. Add 2 tablespoons mayon- juice; sprinkle
juice; sprinkle withwith chopped parsley. Serve
chopped parsley. with
Serve with
naise, dash of
naise, dash of paprika,
paprika, and
and patpat of
of butter
butter onon each
each Béarnaise Sauce.
B&rnaise Sauce. Yield Yield 44servings.
servings.
portion.
Dortion. Sprinkle
Sprinkle of
of bread
bread crumbs
crumbs can
can be
be added.
added.
Bake
bake at 35b'F 25
at 350°F 25 minutes
minutes oror until
until brown.
brown. Yield
Yield 66 deviled
deviled salmon
salmon
to 8 servings.
to 8 servings. 12tablespoons
tablespoons mlnced onlon
mlnced onlon
l2tablespoons
tablespoont green pepper
grcen pepper
sweet-'n-sour
sw8et-t[-sour 33tablespoons
teblecpoom butter
butter
1l cup tomrtosoup
cannedtomato
cupcanned soup
whole
whole rockfish
rockfish 11teaspoon
teospoon prepared
prcpared mustard
mustard
66 pounds
pounds dressed
dre$cd rockflsh
rockflshoror other
otherflsh,
flsh'fresh
frerhor
or Y2lzrteaspoon
terspoon salt
salt
frozen
frozen 1l teaspoon
teaspoonlemon julce
lemonlulce
~ cup sai ad 011 l 2cups
cupsflaked
flrkedcanned
crnnedsalmon
sdmon
Yr cup salrd oll
l 2teaspoons
teropoonc salt
ralt Y2Yzcup
cu,pbuttered
buttettd bread
breedcrumbs
crumbs
~ teaspoon pepper 66thln
thlnsUces
sllceslemon
lemon
lzr tearpoon peppel
Sweet·'n·Sour
SweetJn-SourSauce Sluce Paprika
Prprlkr
33cups
cuprcooked
cooked rlcerlce Lightly
Lightlybrown
brownoniononionand pepperininbutter.
andpepper Add
butter.Add
Thaw
Thawfishfish ifif frozen.
frozen.Slash fishon
Slashfish onboth
bothsides
sides soup
soupandandseasonings;
seasonings;simmer
sinmeraafew Add
minutes.Add
fewminutes.
every 2 inches about
every 2 inches about %
y.. inch
inch deep.
deep. Coat
Coat gener-
gener- salmon;
salmon;pile pileinto
intoindividual bakingdishes.
individualbaking Top
dishes.Top
ously
ouslywith
withoil;
oil;sprinkle
sprinkle inside
insideandandoutoutwith
withsalt
salt with
withcrumbs;
crumbs;placeplacelemon
lemonslices, with
sprinkledwith
slices,sprinkled
and pepper. Place on heavy foil on largecookie
and pepper. Place on heavy foil on large cookie paprika,
paprika,on ontop.
top.Bake
Bakeinin400°F
400oFoyen untilcrumbs
ovenuntil crumbs
sheet or shallow
sheefoi shallowroasting
roastingpan.
pan.Bake
Bakeinin350°F
350oFoyen
oven are
arebrowned,
browned,aboutabout15l5minutes.
minutes.Yield
Yield66servings.
servings.
373
373
 italian-style salmon steaks
itrlian-style salmon
italian-style salmon steaks steaks Meanwhile,
Meanwhile, rinse
water;
water; pat dry.
pQt dry_
rinsesalmon
salmon under
Sprinkle with
under cold
lemon
cold running
running
juice;
juice; let
poundr
Sprinkle with lemon lei
2
2 pounds salmon relnon or or other
other flsh
flsh steaks, fnsh or
stelks, fresh or stand
stand 55minutes_
minut€s.
frozen
frozen Strain
Strain mushrooms;
mushrooms; reserve juice. Set
reserve juice. Set aside.
aside.
22 cups ltdlen dresslng
cupr Itallan drcsrlng Add mushroom
Add mushroom juice juice to frypan.
frypan. Add rest
to Add rest ofof
bbhspoonr lemon
22 tablespoons lemonJulce juice wine;
wine; bring
bring to to boil.
boil. Add
Add salmon;
salmon; co ver. Simmer
cover. Simmer
2tcmpoonrmlt
2 teaspoons salt over
over low heat 20
low heat 20 minutes.
minutes.
1f4 teupoon pepper
Vr teaspoon pcppel While salmon
While salmon isis cooking,
cooking, prepare
prepare Hollandaise
Hollandaise
PapdLr
Paprika Sauce;
Sauce; keep
keep warm.
warm.
Tlaw steaks,
_ Thaw steaks, if if frozen;
frozen; patpat dry
dry with
with toweling.
toweling. Remove
Remove steaks steaks withwith slotted
slotted skimmer
skimmer to to pre-
pre.
Cut inlo serving-size
put- into portions; place
serving-size portions; place inin single hy-r
single layer heated platter; keep
heated platter; keep warm.
warm.
in shallow baking dish.
in dish.
paprika.
Add
Add oysters
oysters to to simmering
simmering stock. stock. Heat about 5
Heat about j
_ Combine remaining ingredients except paprika. minutes,
minutes, until until edges
edges begin
begin to to cur!.
curl. Add
Add shrimp;
shrimp;
Pour sauce over fish; let
Pour lct stand 30 minutes, turning just heat through.
through. Remove;
Remove; drain. drain. Spoon
Spoon around
around
once.
9gce. Remove!,9move fish; fish; reserve
reserve sauce
sauce forfor basting.
basting. salmon
salmon steaks.steaks. Pour Pour Hollandaise
Hollandaise Sauce Sauce over
over
Place
Place fish fish in in well-greased
well-greascd hinged wire grills or on salmon.
salmon. Oarnish
Garnish with with reserved
reserved reheated
reheated mush- mush-
rack inopen
in open roasting pan.
rack
Cook
Cook about 4 inches from moderately hot
Sprinkle with paprika.
pan. Sprinkle
hotcoals
coals or
rooms and
rooms truffle slices
and truffle if
slices if desired.
desired. Yieldyield 44
servings.
preheated
preheated broiler broiler 8 8 minutes.
minutes. BasteBaste with
with sauce;
sprinkle with paprika.
sprinklcwith paprika. Turn; cook Z 7 to 10
t0 minures,
minutes,
until
until fishfish flakes
flakes easily. Place on
easily. Place heated platter.
on heated salmon
salmon croquettes
Garnish with
Garnish parsley and lemon wedges. yield
with parsley Yield 6 2 cupt
cups canned salmon,
servings.
servings. sdmon, dralneddrrlned
22 cupr
cups mashed
mashed potrtoet
potatoes
11/2 teupoonc
1/r teaspoons ralt salt
noflnandy
normandy salmon
salmon steaks steaks 16I/s terspoon
teaspoon peppel
pepper
with I1 egg,
egg, berten
beaten
with hollandaise
hollandaise sauce sauce I1 trblerpoon chopped percley
tablespoon chopped parsley
1f4 pound
lzr pound firsh small mushrooms
fresh small mushrooms Illeaspoon lemon julce
terspoon lcmonlulce
I1 trbhrpoon
tabJespoon butter butter Flour
Flour
Yt cup whltewlne
1/2 cap white wlne Seasoned brtrd
Sersoned bread crumbc
crumbs
tablespoons wrter
66 teblcspoono water Fat fordeep
Frt for deep frylng
frylng
1/2 tcrcpoonnlt
lzr leaspoon salt I\{ix
Mix together
together in in large
large bowl salmon, potatoes,
bowl salmon, potatoes,
ttI/Stearpoon
teaspoon whlte white pepper
pepper s{t,
salt, pepper,
pepper, egg, egg, parsley,
parsley, and and lemon
lemon julce.
juice. Thii
This
44rdmon
salmon $cakl,steaks, each each rbout
about 66 to
108 t ounccs
ounces should be
should- be ra fairly
fairly dry mixture that
dry mixture that can
can be be easily
easily
Julce of
tulce of % 1/2 lemon
lemon shaped into
shaped into croquettes.
croquettes. (Refrigerate
(Refrigera te an an hour
hour be be-
I1rcdpe
reclpeHollrndrhc
HollandaiseSruce Sauce(see
(seeIndex)
Index) fore shaping.)
fore shaping.)
t8ounccs
ouncesfrcrh fresh oyrtem
oysters When croquettes
When croquettes are are ready
ready to to be
be fried,
fried, roll
roll in
in
1(4/l-ouncc)
1 (41/1-ounce)can develned rhrlmp
candevclned shrlmp flour, then in seasoned
flour, then in seasoned bread crumbs. bread crumbs.
l1ounce
ouncelrnfflcs,
lruffles,dlccd sllced(optlonal,
(optlonal, found
found In ln Heat fat
Heat fat to 375 OF in
to 375oF in deep
deep kettle
kettle oror saucepan.
saucepan.
spcdalty
speclaltystorca)
slores) Put in
Put in aa few
few croquettes,
croquettes, so so they
they will
will have
have room
room to to
Cleanmushrooms;
Clean mushrooms; cut cutinto
intothin
thinslices.
slices. brown evenly
brown evenly on on all
ail sides.
sides. Cook
Cook about
about 33 minutes
minutes
Ileat butterininfrypan.
Heatbutter frypan. Add
Add mushrooms;
mushrooms; sautd sauté33 each. Drain
each. Drain on onpaper
paper towels;
towels; keep
keep warm
warm on on heated
heated
minutes.
minutes. Add Add % ':.4 cup
cupwine
wineandand water.
water. Seaion
Seasonwith with platter
platter until
until allail are
are fried.
fried. Yield
Yield about
about 12 12 croquet-
croquet-
salt
saltandandpepper;
pepper;simmer simmer l010minutes.
minutes. tes.
tes.

374
374
 SALMON.
SALMON • FISH
FISH

invert onlo
invert servlng platter.
onto serving Serve plain
platter. Serve or with
plain or with aa
salmon au gratin
salmon gratin sauce. Yield
sauce. Yield 66 servings.
servings.
22 cups
cups canned
canned salmon
salmon
cup Baslc
I1 cup Basic Whlte
White Sauce
Sauce (see
(see Index)
Index) salnton paysanne
salmon
I1 tablespoon lem on Julce
tabiespoon lemon juice .
pounds srlmon
22 pounds salmon or other fish
or other fresh or
steaks, fresh
fish steaks' or
r/e cup bread
l:I.i
ctp bread crumbs
crumbs
1 tablespoon butter or
or margarine
margarine frozen
frozen
I tablespoon butter /z teaspoon salt
Y2 teaspoon salt
Ifs teaspoon
Vr teaspoon paprlka
paprika
Flake salmon; remove
remove allail skin
skin and
and bones.
bones. Com-
Com- /a
l:I.i leaspoon white pepper
teaspoon whlte pepper
Flake
bine with
bine with sauce; stir
stir in lemon juice.
in lemon Put in
juice. Put in greased
greased l1 can
can (4 ounces)
ounces) sllced mushrooms, drslned
sliced mushrooms' drained
bread crumbs; dot with
Coyer with bread
baking dish. Cover Yz sliced green
Y2 cup sllced green onions
baking l:I.i cup catsup
400°F ovenoyen 20 minutes. Sprinkle
Sprinkle Ya cap catsup
butter. Bake in 400oF
with paprika.
paprika. Yield
Yield 66 servings.
servings. 2 tablespoons butter or margarlne,
tablespoons butter margarine, melted
melted
with
I1 teaspoon
teaspoon soy stuce
sauce
Thaw steaks, if if frozen; pat
pat dry with toweling.
salmon loaf
salmon Cut into
Cut serving-size portions.
into serving-size Place in
portions. Place
toweling.
in greased
greased
1 (16-ounce) can salmon
1(16-ounce) baking dish, 12 12 xx 8x sprinkle with salt
inches; sprinkle
x 2 inches;
Y2 cup
lzz cup mllk
milk and pepper.
33 cups
cups soft bread crumbs Combine remaining
Combine remaining ingredients; spread over
ingredients; spread
l:I.i cup
Ya cap butter or margarine,
butter margarine, melted
melted fish.
fish. Bake in in 350"F oven 25
350°F oyen 25 to 30 minutes, until
Y3 cup
Vt cup salmon Iiquid
salmon llquld fish flakes easily. Yield 6 servings.
3 egg
3 egg yolks, besten
beaten
22 tablespoons
tablespoons finely chopped green pepper
pepper
22 tablespoons
chopped green
tablespoons finely chopped
chopped onion
salmon supper ring
1I tablespoon
tablespoon lemon
lemon juice
Julce 1 tablespoon
tablespoon butter
Vr teaspoon
1/8 teaspoon pepper 1 tablespoon
tablespoon cornstarch
33 egg whltes, stiffly
egg whltes, stlffly beaten /z cup milk
Y2
Drain
Drain salmon; savesave liquid. Flake salmon. snd pepper
Salt and
Heat milk. Add
Heat milk. Add bread
bread crumbs
crumbs and butter; let
and butter; 1I small can salmon, drained, flaked
dralned' fJaked
stand
stand 55 minutes.
minutes. Add Add salmon liquid; beat
salmon Iiquid; beat until 1I teaspoon chopped capers
cspers
smooth.
smooth. Add
Add egg
egg yolks,
yolks, green
green pepper,
pepper, onion, juice
1I teaspoon lemon juice
lemon juice, pepper,
lemon juice, pepper, andand salmon;
salmon; mixmix weIl.
well. Fold 1I package (2 cups)
package (2 dough
cups) biscuit dough
in
in egg
egg whites.
whites. Pour into weil-greased
Pour into well-greased 1lVz-quatt
V2-quart Egg or milk glaze
milk to glazt!
loaf
loaf pan.
pan. Bake at 350°F
Bake at 350'F 40
40 to
to 50
50 minutes,
minutes, until
until Melt butter
Melt in saucepan;
butter in saucepan; add mixed
add cornstarch mixed
firm
firm inin center.
center. Remove
Remove from from oyen; let stand
oven; let stand 55 with milk. Season
with milk. Season to to taste; add salmon,
taste; add salmon, capers,
capers'
minutes.
minutes. Loosen
Loosen fromfrom sides of pan
sides of pan with
with spatula;
spatula; and juice. Mix
and lemon juice. Mix weil;
well; cool.
cool.
salmon paysanne
salmon paysanne

'i:i
375
375
salmon supper
salmon supper ring
directions; roll
Mix biscuit dough according to directions; 'Il
Vz cup
cap mayonnaise
mayonnrlee
thinly into oblong
thinly into oblong shape.
shape. Spread with filling.
Spread with 66lemon
lemon wedges
Moisten dough; roll up.
Moisten edges of dough; up. Move
Move carefully Wrap salmon around asparagus spears;
spears; arrange
onto g[eased baking sheet;
onto greased sheet; twist into horseshoe
twist into on serving dish.
dish. Pipe mayonnaise
mayonnaise over rolls. Add
shape. Using kitchen scissors or sharp knife, make wedges to dish;
lemon wedges parsley. Chill
dish; garnish with parsley.
about two-thirds of way into roll.
cuts about roll . Turn each weil before serving. Yield
well Yield 5 or 6 servings.
section on its side
on its 50 filling
side so filling is exposed aa little.
is exposed
Olaze with beaten egg or milk.
Glaze mille. Bake in preheated
450°F oven 15
450oF
and parsley.
l5 to 20 minutes. Garnish
parsley. Yield 4 servings.
servings.
Garnish with capers
capers SARDINES
baked fresh sardines
smoked salmon
smoked roUs
srlmon rolls 3 pounds
pounds frcrh
fresh sardines,
srrdlnes, dressed
drcrsed
lO sll~es smoked nlmon
2l)sllceEsmoked salmon 1I terupoon rolt
teaspoon salt
2ll nnned rsprrsguE
lO canned spears (preferably
asparagus tpears (preferably whlte),
white), /r teaspoon peppel
'Il terupoon pepper
drslned
dralned 22 trblerpoonr
tablespoons ollve 011
olive oll
smoked solmon
smoked salmon rolls
ro((s
 with choPPed
sardines wilh
sardines eggs
chopped eggs
22 Spanlsh Place border of parsley around sar-
Spanlsh onlons, peeled, thlnly
onlons, peeled, thlnly sllced
sllced Remove knife. border of parsley around sar-
21arae tomlltoes, with cancelled
Garnish with
dines.. Garnish lemon slices
cancelled lemon and
slices and
2lrrge tomttoes, peeled,
Pceled'
sllced
rllced dines
lareen peel. Serve with Basic
Serve with Vinaigrette
Basic Vinaigrette
l green pepper,
pcPPer, seeds
seeds removed,
removed, sllced
sllccd Into
lnto rings
rlngs strips of lemon peel.
servings.
33 tablespoons chopped
tablespoons chopped chives
chlves tndex). Yield about 44 servings.
(see Index).
1/3
Vr cup
cup dry
dry white
whlte wlne
wlne
61arae
6 large leUuce
lcttuce leaves
jenerally
leaves (use
throw
generrlly throw rway)
(use outer
away)
outer leaves
leaves that
thrt are
are sea-garden sardine
Pat
Pat fish
fish dry;
dry; sprinkle
sprinkle with
with salt
salt and
and pepper.
pepper. antipasto
Grease
Grease large
large casserole
iasserole with
with ail;
oil; arrange
arrange anions
onions crns (3
33 cans (33/e or 44 ounces
3/.i or Mrlne sardines
erch) Maine
ounces each) ssrdlnes
in -bottom
in layers
layers onon bottom of of casserole.
casserole. Layer
Layer fish
fish over
over l2 cans
cans (4(4 ounces each) button
ounces each) mushroomc
button mushrooms
anions; coyer
onions; cover fish fish with
with tomatoes
tomatoes and
and green
green pep-
pep- Marlnade
Marinade
pero
per. Sprinkle
Sprinkle withwith chives;
chives; pour
pour wine
wine over
over fish
fish and
and lcttuce leaves
large lettuceleaves
66 large
vegetables.
vegetables. CoyerCover withwith well-washed
well-washed lettuce
lettuce leaves.
leaves. 14 cucumber sUces
24 cucumber sllces
Marinate
Marinate in in refrigerator
refrigerator 66 hours.
hours. 18lt celery stlcks
celery sticks
Bake, covered, inin 375
Bake, covered, 375'FOF aven
oven 30 30 minutes
minutes or-or 12 radlsh roses
12 radlsh roses
until
until fish
fish flakes
flakes easily.
easily. Remove
Remove lettuce
lettuce leaves;
leaves; 12 tomato wedges
12 tomato wedges
discard.
discard.Bake
Bake 10 l0 minutes.
minutes. Yield
Yield 66servings.
servings. (;6green pepper rings
green pepper rlngs
brain
Drain sardinesiardines and and mushroQ!lls;
mushrooms; place placeinin
sardines
sardines with
with chopped
choPPed eggs
eggs dish. Pour marinade over;
baking dish. Pour marinadeo Vër;ë-hill
shallow baking
shallow chill30
30
minutes.
minutes.
l l fiat
flrtcan
cansardines
srrdlneslnlnmustard
mustsrd Prepare vegetablesj
Prepare chill.
vegetables;chili.
l 2fiat
flatcans srrdlneslnln011
crnssardines oll Removesardines
Remove sardinesand mushroomsfrom
andmushrooms frommari-
mari-
44hard-bolled
hard-bolledeggs eggr nade; drain.
nade; drain.
Fresh
Freshparsley
psrsley at-
Place
Arrangeall
Arrange allingredients,
ingredients,except marinade, at-
exceptmarinade,
Plaiesardines
sardinesininmustard
mustardininsmall
smallbowl;
bowl;mash.
mash.
tractivelyon
tractively onlettuce
lettuceleaves, dividingingredients
leaves,dividing ingredients
Placeoff
Place offcenter
centerononlarge
largeserving
servingplate.
plate. servings.
evenly amongservings.
evenlyamong
Drain
Drainsardines
sardinesininoil;
oil;place
placeon
onplate
plateininfan
fanshape
shape pickledherring,
herring,ororshrimp
shrimp
Lobster,tuna,
Lobster, tuna,crab,
crab,pickled
asasshawn in
shown in illustration.
illustration. servings.
Yield66servings.
can
canalso
alsobe usedininthis
beused thisrecipe.
recipe.Yield
Separate
Separateegg eggyolks
yolksandandwhites;
whites;chchop
op each
eachfine.
fine'
Mound egg whites on left of sardines
tvtouira egg w[iies on left of sardines toto centerofof
center marlrude
marinade
plate.
plate.HoldHoldknife
knifeinincenter
centerofofplate
plateagainst egg ctglow-calorle
1/1Yzcup low-calorie French dresslng
Frenchdresslng
lgainst egg
whites;
whites;mound
moundegg eggyolks
yolksononright halfofofplate.
righthalf plate' ~Yecupcapsoy
soysauce
sauce

377
377
 sea-gqrdensardine
sea-garden sord ineantipasto
a ntipas t o

tablespoonswlne
22tablespoons vlnegar
winevlnegar
tablespoons water
22tabtespoons water
11clove garllc,crushed
clovegarllc, crushed
Dashof
Dash powdered glnger
ofpowdered glnger
Dashof
Dash pepper
ofpepper
Combine ail
Combine allingredients;
ingredients; mix
mix thoroughly. yield
thoroughly. YieLd
about 1Icup.
about cup.

SHADANDSHAD
SHAD AND SHAD
ROE
ROE
baked shad
baked shad
1l(3- JoSYz-pound)
(3- to
Salt
shad
3!1l-pound) shad maryland shad,
shad, bones
bones and
and ail
all
Salt
Ice.cold water
water (4-pound) shad,
11(4-pound) shad, dressed
dressed
Ice-cold
Good cooking oll
cooklng oil Salt
Salt and
and freshly
freshly ground
ground pepper
pepper toto taste
taste
Good
Split fish down back;back; remove
remove backbone, Lemon
Lemon and and pepper
pepper seasoning
seasonlng
Split fish down backbone,
viscera, and
viscera, roe (reserve
and roe (reserve roe). pull out
roe). Pull rib bones
out rib 33 cups
cups water
water
pliers. Wash;
with pliers. Wash; cover with salt
cover with 1I cup
cup white
white wine
wine
with salt solution made in
made in
proportion of of 1I tabLespoon 22 ribs
ribs celery,
celerg, broken
broken into
into pieces
pleces
proportion tablespoon salt to 1I cup
salt to cup ice-cold
ice-cold
water. Let Let stand
stand '/2 hour or
or more. Drain; dry. 1I tablespoon
tablespoon instant
instant minced
minced onion
onion oror 1l smaU
small
water. Vz hour dry.
Preheat oven to 500°F.
oven to 500oF. onion,
onion, chopped
chopped
Preheat
Prepare stuff fish.
stuffing; stuff fish. Wrap with string 2 bay
bay leaves
Prepare stuffing; to
string ta
keep in
keep stuffing. Place
in stuffing. on greased
Place on greased baking
baking pan; Preheat aven to 300°F.
oven ta 300'F.
of fish Wash shad; dry with paper towels. towels. Sprinkle
Sprinkle fish
fish
sprinkle top
sprinkle top of fish with oil. Bake
with ail. Bake 10 l0 minutes. inside
Lower
Lower heat 400oF; cook
to 400°F;
heat ta cook 15 tota 20 minutes. Serve inside and
and out
out with
with Leman
lemon and and pepper
pepper seasoning.
seasoning.
with of melted
melted butter; garnish with Put on rack of baking pan. pan. Add
Add water
water and and wine
wine ta
to
with sauceboat
sauceboat of butter; garnish
lemon wedges. Yield 6 to 8 servings.
leve\
level just under fish. Add remaining ingredients.
under fish. Add remaining ingredients.
Lemon wedges.
Caver tightly; steam
Cover tightly; steam 55 hours.
hours. Baste
Baste oftenoften with
with
stufftng
stufflng liquid in pan. Yield 6 6 servings.
servings,
Shad roe
Shad roe
I1 tablespoon
tablespoon grated
I1 tablespoon
grated onlon
onion shad stuffed with
chopped parsley
tablespoon chopped parsley
Vt
2/3 cup soft brerd
cup soft bread crumbs nan taise
shad roe nantaise
22 tablespoons sofl butter
tablespoons soft butter 1 pair
1 pair shad roe
l/2 terspoon
lzz teaspoon salt
salt 1 1/2 tablespoons
1/z tllblespoons flnely chopped
chopped shallots
shallots
Vr white pepper
teaspoon whlte
I/S teaspoon pepper I1 hard-cooked egg,
egg, coarsely
coarsely chopped
chopped
Scald roe in
Scald roe in boiling water 2
boiling· water 2 minutes;
minutes; drain.
drain. l~ cap
Ve cup flnely
finely chopped parsley
chopped parsley
Scrape eggs into
Scrape eggs bowl. Add
into bowl. onion, parsley,
Add onion, parsLey, bread
bread l1cup
cup fresh
fresh bread
bread crumbs
crumbs
crumbs, butter,
crumbs, butter, salt, and pepper;
saLt, and pepper; mix
mix until
until well
wel\ !Il cup
lzz cup mllk
mllk
blended.
blended. Salt and
Salt and freshly
freshlY ground
ground pepper
pepper
22 shad
shad flllets, about 1 V2 pounds
fillets, aboutlYz pounds
55 tablespoons
tablespoons butter
butter
broiled
broiled shad
shad !Il cap
Vz cup dry
t8thln
dry whlte
white wlne
thin sllces
wlne
sUces lemon
lemon for
for garnlsh
garnish (optlonal)
(optlonal)
IIJ to
Yt l/l pound
to Vz fish per
pound flsh perperson
person Chopped parsley
Chopped parsley for
for garnlsh
garnish
Wash
Wash shad;
shad; remove head and
rem ove head and tail. Clean; split
tail. Clean; split Preheat oven
Preheat aven to 400°F.
ta400oF.
down
downback.
back. Remove
Removebackbone
backbonewith.as
withas many
many other
other roe in
Cut roe
Cut in half;
half; slice
sIice through
through membrane.
membrane. Re- Re-
bones as
bones as possible.
possible. Place,
Place, skin-side-down,
skin-side-down, on on move and
move and discard membrane. put
discard membrane. Put roe
roe on
on flat
flat sur-
sur-
greased
greased broiler. Spread with
broiler. Spread melted fat;
with melted fat; sprinkle
sprinkle face; add
face; add shallots,
shallots, egg,
egg, and
and parsley.
parsley. Chop
Chop
with
with salt and pepper.
salt and pepper. Broil 20 to
Brait 20 25 minutes,
ta 25 minutes, de-de- togetherto
together tablend
blend well.
weil.
pending
pending on size of
on size of fish. Remove to
fish. Remove ta hot
hot platter;
platter; Put crumbs
Put crumbs into
into mixing
mixing bowl.
bowl. Add
Add milk;
milk; stir
stir to
ta
garnish
garnishwith
withwatercress
watercressand
and lemon slices. yield
lemonslices. Yield asas blend. Add
blend. Add roe
roe mixture
mixture and
and salt
salt and
and pepper
pepper to ta
desired.
desired. taste.
taste.
378
37E
 SMEL TS • FISH
SMELTS. FIS"

Open up
Open up fillets,
fillets, skin-side-down;
skin-side-down; sprinklesprinkle withwith tablespoons mllk
22 tablespoonr mllk
-and
salt
salt and pepper. There
pepper. There are 2 are 2 flaps
flaps to
to each
each fillet.
fillet. teaspoon calt
11teespoon salt
Open one;
Open one; spread
spread roe Toe filling, smoothing itit over.
filling, smoothing over. /l!4 terspoon
teaspoon pepper
pepper
Bring up
Bring up sides
sides of of fillet.
fillel. Cover
Coyer with other fillet;
with other fillet; let
let /ryi cup
cup flour
flour
flaps of
flaps of filet
filIet fall
fall down
down and and overlap
ovedap stuffed
stu Ffed fillet.
fillet. Vz cup drled
YI cap bread or
drled bread cracker crumbs
or cracker crumbs
Tie "package" neatly
Tie "package" neatly withwith string in 44 or
string in or 55 places
places Driin
Drain smelts as dry
smelts as as possible
dry as on paper
possible on paper towels.
towels.
to keep
to keep fillets
fillets and
and filling
filling intact.
intact. Mix eggs, milk,
Mix eggs, milk, and seasonings in
and seasonings in bowl.
bowl.
Butter baking
Butier baking dishdish large
large enough
enough to to hold
hold stuffed
stuffed Mix flour
Mix flour and together on large
and crumbs together piece of
large piece of
fish. (Use about 2 tablespoons
fish. (Use about 2 tablespoons butter.) butter.) Sprinkle
Sprinkle waxed paper. Dip
waxed paper. smelt in
each smelt
Dip each liquid, then
in liquid, then inin
with salt
with salt andand pepper.
pepper. Arrange
Arrange fish fish inin dish;
dish: dot crumbs.
crumbs.
with 22 tablespoons
with tablespoons butter.butter. Place
Place inin oven.
oyen. Bake
Bake 15 15 Deep fry
Deep Fry at 370oF minutes; turn
370°F 33 to 5 minutes; each fish
tum each fish
minutes. Spoon
minutes. Spoon I1 tablespoon
tablespoon wine wine over
over fish;
fish; bake'
bake, once. Do
once. Do not fry tao many at
Fry too at a time. Drain
a time. Drain onon
basting often
basting often with
Pour remaining
with pan juices,
remaining wine wine over
juices, about
over all;
about 15
ail; bake
15 minutes.
minutes.
bake and baste
baste 15 15
'
paper
paper toweling;
toweling; season.
ifIf using-l%
season.
saute in butter or oil
skillet, sautd oil (or
(or both),
both),
Pour
minutes. It is imperative that you
It is you baste often as allowing
allowing 1 Y2 to
to 2
2 minutes
minutes on
on each
each side.
side. Drain;
Drain;
minutes.
fish cooks.
fish cooks. RemoveRemove fish. fish. Add
Add remaining table- table- season. Serve with Tartar Sauce (see (see Index). Yield
Yield
spoon butter
spoon butter to to pan liquid. Remove strings From
from 4 to
te 6 servings.
fish. Using
fish. fingers, pull off and
Using fingers, and discard
discard skinskin of
fish from
fish (rom top.top. Skin
Skin comes
cornes off off easily. Baste
Baste fish. svenskie snleIt
smelt fry
Garnish, if desired, with lemon slices. Sprinkle
Garnish, if desired, with lemon slices. Sprinkle
with chopped parsley. Carve crosswise
crosswise and serve. medlum (about 1I pound) smelts or other small
20 medium
with chopped flozen
Yield 6 to 8 servings. fish, fresh or frozen
flsh,
Yield6toSservings, flllets
11 (2-ounce) can anchovy
anchovy fillets
!4
Yl teaspoon salt salt
shad
shad roe
roe Vr teaspoon pepper
1/11
Wash
Wash and dry 1I to
and dry to 1I YI
% pounds shad roe, roe, using 1/2
Yz cup
cap all-purpose
alhpurpose flourflour
care
care not
not toto break
break skin.
skin. Let stand
stand 5 minutes
minutes in in ice 3 tablespoons
tablespoons butter or margarinemargarlne
water;
water; drain.
drain. Simmer
Simmer in in salt
salt water
water 55 minutes to to J3 tablespoons cooklng 011
tablespoone cooklng oll
make
make firm.
firm. Sprinkle
Sprinkle with
with salt,
salt, pepper,
pepper, andand f1our.
flour. 4 sUces
sllces rye bread, crusts
rye bread, crusts removed, torsted
removed, toasted
Melt
Melt 22 tablespoons
tablespoons butter
butter oror margarine in in frying
frying Svenskle
Svenskle SauceSauce
pan.
pan. When
When hot, put in
hot, put in roe;
roe; cook
cook slowly
slowly until
until Sliced tomrtoes and
Sllced tomatoes snd cucumber (optlonal)
cucumber (optlonal)
brown on
brown on one
one side.
side. Turn;
Turn; brown
brown other side.
side. Cook
Cook I*mon twIsts
Lemon twlstg and dlll sprlgs
and dlll (gornlsh)
sprlgs (garnish)
20
20 to
to 30
30 minutes.
minutes. Garnish
Garnish with
with lemon
lemon and
and parsley;
parsley; Thaw fish
Thaw fish ifif frozen.
frozen. Remove
Remove heads; heads; c1ean;
clean;
serve
serve very
very hot
hot with
with crisp
crisp bacon.
bacon. Yield
Yield 44 servings.
servings. bone.
bone.
Drain anchovies;
Drain reserve oil
anchovies; reserve for sauce.
oil for Cut in
sauce. Cut in
SMELTS
SMETTS half lengthwise;
half
Sprinkle
lengthwise; place
Sprinkle with with salt
place VlVzanchovy
and pepper;
salt and
inside each
anchovy inside
roll in
pepper; roll flour.
irt flour.
fish.
each fish.

In large
In skillet heat
large skillet butter and
heat butter cooking oil
and cooking oil tato
fried
fried smeIts
smelts moderate temperature. Add
moderate temperature. fish; fry
Add fish; fry until
until crisp.
crisp.
22 pounds
poundr smelts,
smelts, heads
heads off,
off, c1eaned,
cleaned, washed
washed Place
Place 55 fish
fish on
on each
each slice of rye
slice of toast; spoon
rye toast; sauce
spoon sauce
22 eggs,
eggs, beaten
berten over smelt.
over smelt. ServeServe withwith sliced
sliced tomatoes
tomatoes and and
fried
fried smelts
smelts

379
379
FISH.
FIS" SNAPPER
• SNAPPER
svenskle smeh lry
svenskiesmellfry

cucumber; garnish
cucumber; with lemon
garnish with lemontwists
twists and
and dill
dill
sprigs. Yicld 4 servings.
sprigs. Yield 4 servings.
surcc
svcnsklc sauce
svenskle
Reserved enchovyoll
Reccrvedanchovy 011
tablecpoons minced
l 2 tablespoons onlon
mlnced onlon
1llzt flour
trblerpoons flour
Vl tablespoons
/r teaspoon
Vl tempoon saltralt
1Il4 halt and.halfcream
cupr half-and-half
V3 cups cream
1I egg yolk, beaten
egg yolk, berten
1I tablespoon
trblcrpoon lemonlemon Julce
Julce
1 trbleepoon chopped
1 tablespoon chopped fresh (or V
dlll (or
fresh dlll %l teaspoon
teaspoon
drled dlllweed)
drled dlllweed)
In saucepan
In 6aucepan cook cook onion
onion inin anchovy
anchovy oil oil until
until
tend€r. Blend
tender. Blend in in flour
flour and gradually stir
salt, gradually
and salt, stir in
in
cream. Cook
cream. until thickened;
Cook until thickened; stir
stir constantly.
constantly. AddAdd
little hot
aa Httle hot sauce
sauce to to egg yolk; add
egg yolk; add toto remaining
remaining
sauce, stirring constantly.
sauce, stirring constantly. Heat until thickened.
Heat until thickened.
Add lemon
Add juice and
lemon juice dill. Yield
and dill. Yield 1I \13
% cups.
cups.

SNAPPER
baked red snapper
1I (5-pound)
(S-pound) c1eaned,
clerned, boned red
red snapper
1I teaspoon nlt
tcacpoon salt
1I pound ohrlmp
pound bolled shrlmp
I egg
legg
11 cup crerm
cream
/r tablerpoon
Vl rnchovy paste
tablespoon anchovy
Pepper
Prprlka
Paprika
1I cup
cup sherty
sherry
Wash drain fish; rub with salt.
Wash and drain
Put
Put shrimp through grinder
shrimp through or chop
grinder or chop in
in food
processor.
processor.

Beat egg
Beat egg and
and halfthe
half the cream
cream together.
together .
Mix
Mix shrimp and anchovy
shrimp and anchovy paste;
paste; season
season with
with
pepper, salt,
pepper, salt, and
and paprika.
paprika. Stir
Stir into
into egg
egg and
and cream.
cream.
Add
Add sherry;
sherry; mix
mix to
to smooth paste. place
smooth paste. Place stuffing
stuffing
imide fish;
inside fish; sew
sew together
together with
with twine
twine or
or fasten
fasten with
with
kitchen skewers.
kitchen skewers. Place
Place in
in baking
baking dish;
dish ; pour
pour over
over
remaining Vz
remaining Vz cup
cup oeam.
cream. Bake
Bake in
in 3j0.F
350°F oven
oven until
until
done, about 44 hours.
done, about hours. Serve
Serve garnished
garnished with
with sliced
sliced
cucumbersininFrench
cucumbers dressing .yield
French dressing. 10servings.
Yield l0 servings.

snappysnapper
sruppt snapper
 SOLE.
SOLE- FISH

spicystuppr
spicy snapper

gritled
grilled red snapper
snapper steaks
steaks browned and flakes easily. Sprinkle
browned Sprinkle with parsley;
parsley;
22 pounds
pounds red
red snapper
snapper or
or other
other flsh
f1sh slerks,
steaks, fresh
fresh or garnish with lemon slices. Yield 6 servings.
garnish
frozen
frozen
Yl cup
Vz melted frt
cup melted fat or
or oll
oil
1/.1
Ye cup lem on juice
ctplemonJulce snapper
spicy snapper
22 tercpoons
teaspoons salt
salt 22 pounds
pounds snrppcr
snapper or othcr
other flsh
f1sh flllets, frcch
fresh or
or
V2 teecpoon
lzz teaspoon ltorcegtershlrc
W orcestershlre sruce
sauce frozen
/rli.! tcaspoon
teaspoon whlte
white pepper
pepper
Tt cup iomrtoJulce
2/3 cag tomalo juice
Dash of
Dash of llquld
liquid hot
hot peppcr
pepper stuce
sauce
33 trblecpoons
tablespoons vlnegrr
vlnegar
Paprika
Paprlka 2 tablespoons salad oil
2 trblcspoons srlrd oll
Thaw frozen
Thaw frozen steaks;
steaks; pat
pat dry
dry with
with toweling.
toweling. Cut
Cut
serving-size portions;
into serving-size portions; place
place in well-greased,
well-greased,
I1 (s/r -ounce) envelope
(5/8 -ounce) envelope old.fcrhloned
old-fashioned
into French-dressing mlx
Frcnch-dresclng mlx
hinged wire
hinged wire grills.
grills.
Combine remaining ingredients,
ingredients, except
except pa-
pa-
Thaw frozen fillets.
Thaw frozen Skin fillets; cut
fillets. Skin cut into
Combine remaining serving-size portions.
serving-size Place in
portions. Place in single layer in
single layer in
prika. Baste fish
prika. Baste fish with
with sauce; sprinkle with
sauce; sprinkle with pa-
pa- baking dish.
shallow baking
prika. Cook about
prika. Cook about 44 inches
inches from
from moderately
moderately hot hot
Combine
Combine remaining
remammg ingredients;
ingredients; mix mix
charcoal coals or
charcoal coals broiler 8
or broiler 8 minutes.
minutes. Baste
Baste with
with thoroughly. Pour
Pour sauce
sauce over
over fish;
fish; let
let stand
stand 3030
thoroughly.
sauce; sprinkle
sauce; sprinkle with paprika. Turn;
with paprika. Turn; cook
cook 77 to
to l0
10 once. Remove
Remove fish; reserve
reserve sauce
sauce
minutes, turning once.
minutes, until
minutes, until fish
fish flakes
flakes easily.
easily. Yield
Yield 66 servings.
servings. for basting. Place
Place fish onon well-greased
well-greased broiler
broiler pan.
for
Broil
Broil about 4 inches from source of
inches from of heat
heat 4
4 to
to 55
minutes. Turn carefully; brush
minutes. brush with
with sauce.
sauce. Broil4
Broil 4
snappy snapper
snappy snapper toto 5 minutes,
minutes, until
until fish
fish flakes
flakes casily
easily Serve
Serve onon
22 pounde
pounds sklnless
skinless snrpper
snapper or or other
other flrh
flsh flllets,
flUets, heated platter garnished with
heated with tomato
tomato slices and
slices and
fresh or frozen
fresh or frozen lemon wedges.
lemon wedges. Yield
Yield 66 servings.
servings.
Y2 cap
Vz cup frozen
frozen onnge.Julce
orange-juice concentnte, tha~ed
concentrate, thrwed
cup salad
\.4 cap
Ve salad oll
oil
Vt cup soy
\.4 cttp soy ssuce
cup clder
\.4 cu,g
Ve
sauce
eider vlnegar
vinegar
SOLE
Y2 teespoon
teaspoon salt
salt
Y:
Chopped parsley
Choppcd parsley fillet of
of sole au gratin
Lemon dlces
Lemon sUces 1 Yl poundc
llzr pounds flllet
flllet of
of sole
sole
Thaw frozen
Thaw frozen fillets;
fillets; pat
pat dry
dry with
with toweling.
toweling. CutCut 22 trblcepoons
tablespoons choppcd
chopped onlon
onlon
into 66 portions;
into portions; place
place inin single
single layer,
layer, skin-side-up,
skin-side-up, 22 trblerpoons
tablespoons chopped
chopped cclery
celery
on well-greased baking pan, 15
onwell-greasedbakingpan, 15 xx l0
10 xx I1 inches.
inches. Salt
Salt
Combine remaining ingredients, except
Combine remaining ingredients, except parsley. parsley. Pepper
Pepper
Brush fish
Brush fish with
with sauce.
sauce. Broil about 44 inches
Broil about inches from
from 22 lrblerpoonc
tablespoons lemon
lemon Julce
juice
source of
source of heat
heat 55 minutes.
minutes. Turn
Turn carefully;
carefully; brush
brush 2 tablespoons bulter
2 tableepoons buttcr
with sauce.
with sauce. Broil
Broil 5 5 to
to 77 minutes,
minutes, until
until lightly
lightly 22 tablespoons
tablespoons flour
flour

381
3t1
 lfi,H,t
-*n

grilled red snapper steaks

steaks
1l cup milk Sprinkle remaining cheese over top; bake 10 to 15
l0 to l5
Y2
Vz cup grrted American
cup grated American cheese minutes. Yield 4 to 6 servings.
Place fillets
Place in shallow
fillets in baking pan;
shallow baking pan; sprinkle
celery, salt, and pepper. Add 2 table-
with onion, celery,
spoons water and lemon juice. juice. Bake in 450
450oF0
P oyen
oven heavenly sole
l0 minutes.
10 minutes. 2 pounds skinless sole or other fish fillets, fresh or
Melt in flour.
stir in
Melt butter; stir flour. Add
Add milk
milk gradually;
gradually; frozen
cook, stirring,
cook, until thickened. Add salt,
stirring, until salt, pepper, tablespoons lemon
2 tablespoons f ulce
lemon juice
and
and cheese; about 22 tablespoons
cheese; reserve about for top.
tablespoons for Y2
Yz cup grrted Parmesan cheese
cup grated
Heat until
Heat cheese is
until cheese is melted; pour over
melted; pour over fish. !I.I
Vn cupcup butter
buUer or margarine, softened

382
3E2
 TROUT.
TROUTe FISH
FISH

33tablespoons
tablespoonsmayonnaise
mayonnaiseor
orsalad
saladdressing
dressing tablespoonsflour
22tablespoons flour
3 tablespoons chopped green onion r/e whipped cream
cupwhipped
Y4 cup cream
3 tablespoons chopped green onlon
/aY4 leaspoon
teaspoonsalt salt tablespoonlemon
11tablespoon lemonJuice
juice
Dash of liquid
Dash of liquid hot hotPePPer
peppersauce
sauce Drain chop. Add
spinach; chop.
Drain spinach; Add salt, pepper, h
salt, pepper' '13 cup
cup
Thaw fiilets if frozen; pat
Thaw fillets if frozen; dry with
pat dry with toweling.
toweling. wine, and bread
wine, and crumbs. Place
bread crumbs. mound on
Place mound one end
on one end
Place fillets
Place fillets inin single
single layer
layer onon well-greased
well-greased bake-
bake- of
of each fillet; fold
each fillet; other end
fold other over it.
end over Place in
it. Place in well-
wel\-
and-serve platter,
and-serve platter, 16 16 x x l0 10 inches.
inches. Brush
Brush with
with baking pan
greased baking
greased pan withwith onion, parsley, and
onion, parsley, and re-re-
lemon juice; let stand 10 minutes. Arrange mushrooms
wine. Arrange
maining wine.
maining and tomatoes
mushrooms and tomatoes
lemon juice; let stand l0 minutes.
Combineremaining
Combine remaining ingredients'
ingredients. over top;
over coyer with
top; cover with cooking parchment paper'
cooking parchment paper.
Broil fillets
Broil about 44 inches
fillets about inches from
from source
source of of heat
heat 66 in 500°F oven
Bake in500oF
Bake oyen l5 minutes. Remove
15 minutes. fillets to
Remove fillets to
to 8 minutes, until fillets
to 8 minutes, until fillets flake easily.f1ake easily. Rèmove
Rdmove heatproof platter.
heatproof plat ter.
from heat;
from heat; spread
spread with
with cheese
cheese mixture.
mixture. Broil2
Broil 2 to
to 33 Thicken gravy
thicken remaining in
gravy remaining pan with
in pan with flour
f10ur
minutes or or until
untillightly browned. Yield
Yield 66 servings.
servings. blended
blended with
with a
a [ttle
little cold
co Id water.
water. Simmer
Simmer 22 or
or 33
minutes lightly browned.
minutes; stir constantly. Remove Remove from
from heat;
heat; add add
sole with
wHh tomatoes whipped cream and lemon juice. juice. Pour over fillets;
Pour over fillets;
sole brown in
brown in broiler.
broiler. Serve immediately. Yield
Serve immediately. Yield 66
french-style
french-style servings.

I1 pound
pound tomatoes
tomatoes (about 1 Y2 cups),
(about l7r cups), peeled'
peeled,

2
seeded, chopped
seeded, choPPed
tablespoons minced shallots
TROUT
2 tablespoons minced shallots
2 tablespoons minced parsley
2 tablespoons minced ParsleY
Y2 teaspoon salt
broiled lake trout
7r teaspoon salt into two fillets; remove
two fillets; backbone'
remove backbone.
Dash of pepper Split trout into
Split trout
Dash of pepper all traces
traces of of blood
blood or or
1 Y2 pounds
pounds sole Wash thoroughly; remove
Waih thoroughly; remove ail
1% sole fillets
fillets solution made in propor-
V4 cup dry white wine membrane.
membrane. Place
Place in
in salt
salt solution made in propor-
3/e cup dry whlte wine salt to to 1I cup water; let
cup water; let stand
stand
tion of 22 tablespoons
tion tablespoons salt
Vt cup water or clam juice
YI cup water or clam
f uice
22 tablespoons butter or margarine
margarlne
l0 minutes.
to 10
88 to minutes.
tablespoons butter or about 10 l0 minutes before
minutes before
22 tablespoons flour Preheat broiling oyen
Preheat broiling oven about
tablespoons flour using.
Y2 using.
/z teaspoon sugar
teaspoon sugar
Oil heated
Oil broiler pan.
heated broiler
3 to 44 tablespoons heavy cream Pan.
3 to tablespoons heavY cream with oil oil inin which pepper has
which pepper has been
been
Mix tomatoes, Brush fish
Brush fish with
Mix tomatoes, shallots,
shallots, parsley,
parsley, salt,
salt, and
and pep-
pep-
stirred. Amount
stirred. Amount of
of oil
oil required
required will
will be
be about
about Y4/r
per;
per; place in bottom of greased flat baking dish.
place in bottom of greased flat baking dish'
Place fillets cup with Y4% teaspoon
cup with pepper. Place
teaspoon pepper. Place.trout
trout on on the
the
Fhce fillets over
over tomatoes.
tomatoes. Add
Add wine
wine andand water;
water;
broiler pan, skin-side-up,
skin-side-up, about about 22 inches below
inches below
bring to sim mer on
on range.
range. Coyer
Cover with
with aluminum
aluminum broiler pan,
bring to simmer heat After 55 minutes
unit. After minutes skin should be
skin should be turningturning
foil. Place in preheated 325 oF oyen
oven 13 to 15 heat unit.
foil. Place in preheated 325"F 13 to 15 min-
min-
brown;
brown; baste.
baste. CookCook until well browned;
skin isis wel\
until skin browned;
utes, until fish is opaque. Remove fish
fish to
to serving
serving
utes, until fish is opaque. Remove again;cook
Baste again; until
cook until
dish; keep warm. turn fish
turn fish f1esh-side-up.
flesh-side-up.Baste
dish; keep warm. f1esh browned.Remove Remove to tohot platter;
hotplatter;
Boil juices fleshside
sideisisweil
well browned.
Boil juices until
until mixture
mixture isis reduced
reduced to to about
about
butter topof of fish. Garnishtoto tas
fish.Garnish taste; lettuce
crisplettuce
half. butter top te; crisp
half. and parsley are
Mix butter and flour; stir into juices. Cook until leaves,
leaves, limon
lemon slices,
slices, and parsley are suggested'
suggested.
Mix butter and flour; stir into juices. Cook until
thickened. Add sugar, cream,
cream' and
and juices
juicesdrained
drained Allow '1tA
Allow 3 toto'1Vz pound fish
2 pound fishper person.
perperson.
thickened. Add sugar,
from fish on platter. Pour over fish; serve. Yield 4
from fish on platter. Pour over fish; serve. Yield 4
servings.
servings. broiled
broiled trout minceur
trout nlinceur
44whole
wholedressed freshororfrozen
dressedfresh other
rainboworbrother
frozenrainbow
stuffed
stuffed fillet
fillet of
of sole
sole trout
trout
2 pounds boiled spinach or 1 package frozen 11cupcupc1amjuice
clam Juiceororchlcken broth
chickenbroth
2 pounds boiled spinach or I package frozen
spinach 22tablespoons
tablespoonsminced onlon
mincedonion
spinach
1 teaspoon salt
I teaspoon salt
1Itablespoon
tablespooncooklng
cooklngoïl oll
I/S teaspoon pepper 11teaspoon
teaspoonWorcestershire
Worcestershire saucesauce
Vr teaspoon pepper
Y2 cup dry white wine Y4/rteaspoon
teaspoonsaltsalt
Yz cnp dry whlte wine
Y4 cup bread crumbs I/SVrteaspoon
teaspoonoregano
oregono
Ve cap bread crumbs
6 fillets of sole I/SVrteaspoon
teaspoonthyme
thyme
6 fillets of sole
Y2 cup finely chopped onion 1/8Veteaspoon
teaspoonpepper
Vz cnp finely chopPed onlon PePPer
2 tablespoons finely chopped parsley 3 3cups
cupssteamed
steamedjulienne (any
2 tablespoons finely chopped parsley iullennevegetables
vegetables(an y
2 tablespoons butter combination
comblnation ofof carrots,
carrots, green
green belns,
beans, celery'
celery,
2 tablespoons butter
1 cup sliced mushrooms turnips,
turnlps,zucchini)
zucchlni)
l cup sliced mushrooms quartered
2 medium tomatoes, peeled, Chopped
2 medium tomttoes' peeled, quartered Choppedparsley
parsleY

383
3E3
 FISH. TROUT
FISH- TROUT

Thaw or
Thaw orbone troutasasneeded.
bonetrout needed.(Ta (Tobone,
bone,sHt slit stand
stand55minutes. Salttrout
minutes.Salt troutinside
insideand
andout;
out;roll
rollinin
alongentire
along entirelength
length ofofbackbone
backbone with withsharp knife.
sharpknife. flour.
flour.
Gently lift away
Gently lift away toptop fillet,
fillet, including
includingbonesbonesand and Heal
Heatailoilininfrypan.
frypan. Add
Addlrout;
trout;fryfry55minutes
minuteson on
tail. Use
tail. knifeta
Use knife toseparate
separatehead frombottom
head from bottom fillet.
fillet. each
eachside
sideororuntil golden.Remove
untilgolden. Removefish fishcarefully
carefully
Flip top
Flip fillet over,
top fiUet over,skin-side-down,
skin-side-down, lift lift away
away bone
bone withslotted
with slottedspoon;
spoon;discard
discard oil.
oil.
structure.))
structure. Meltbuller
MeIL butter ininsame
samefrypan.
frypan.Return
Returntrout
juice, anion,
trour toro
Combine clam
Combine clam juice, onion, ail,
oil, Worcestershire
Worcestershire pan; fry
pan; fry55minules
minuteson oneach
eachside.
side.Remove; arrange
Remove; arrange
sauce, and seasonings inin saucepan.
sauce, and seasonings saucepan. Boil Boil liquid
liquid on preheated platter.
on preheated platter.
rapidly about
rapidly about 55minutes,
minutes, reducing
reducing to toV1yzcup.
cup. Add bread
Add crumbs toto butter;
bread crumbs butter;cookcook until
until
Place opened
Place opened fish,fish, skin-side-down,
skin-side-down, on on well-
well- browned, Pour
browned, Pour over
over lrout;
trout; sprinkle
sprinklerestrestof
oflemon
lemon
oiled broiler rack;
oiled broiler rack; brush with sauce.
brush with Broil 33inches
sauce. Broil inches juice over
juice trout. Top
over lrout. Top wilh
with capers;
capers; garnish
garnishwith
with
from heat
from heat about
about 55 minutes;
minutes; brush with sauce
brush with sauce once
once lemon
lemon slices
slicesand
andparsley
parsley sprigs. yield 44servings.
sprigs. Yield servings.
or twice
or twice while
while broiling.
broiling. Carefully lift trout
Carefully lift trout from
from
broiler; center
center on on warm platter. Surround
warm platter. herb-stuffed
broiler;
vegetables. Serve
vegelables. Serve withwith lemon;
surround with
lemon; sprinkle
sprinkle with
with
with
herb-stuffed trout
trout with
with
parsley. Yield