2 2 0 festive recipes for every holiday 124

Staff Home INARY

Economist I N ST ITI

ARTS

MELANIE DE PROFT Director
BARBARA ALBRECHT LILIAN FULDE • • KATHRYN • CLIFFORD" LEICHHARDT

MITZI I N O U Y E •

JERRINE

Y V O N N E NEHLS 5NNIE SNYDER • PHYLLIS

ELIZABETH LEER •

PAUTLER ROi.LYf! WHITEj

VAN

Illustrated by BEATRICE DERWINSKIAl

» / C U L I N A R Y ARTS I N S T I T U T E
C h i c a g o 1, I l l i n o i s • s p

contents
It's Smart To Be Careful New Lincoln's and Year's 5 Birthdays 18 23 13 3 Washington's Day Day 28 Baking 36 37 40 42 46 57 33 St. Valentine's St. Patrick's Easter A Check-List How

for Successful Vegetables

To Cook

The 4th of July Hallowe'en Thanksgiving Christmas Basic Recipes Index 67

acki

lents

• the beautiful and valuable photographs which illustrate many of the recipes in this cookbook, we gratefully acknowledge the generous cooperation of: fent • AmericJjMlairy Association • American Molasses Compel Betty C r o c k i ^ B General Mills, Inc. • The Borden Company CalumeWtfcing Powder • Corning Glass Works led Milk Association • Good Luck Margarine • Kraft Foods C<J National Cranberry Association • National Dairy Council ponal Live Stock and Meat Board • Pan-American CoffecJJm) LPoultry and Egg National Board • Swans D o w n Cake.Fj nd Company • Walter Baker's Chocolate • Wheat Flfl

Copyright © 1957, 1956, 1955, 1954 1
PRINTED IN U.S.A.

™ductian$Industries, Inc.

A R T T O BE C A R E F U L

THERE'S N O SUBSTITUTE FOR A C C U R A C Y Read recipe carefully. Assemble all ingredients and utensils. Select pans of proper kind and size. Measure inside, from rim to rim. Use standard measuring cups and spoons. Use liquid measuring cups (rim above 1-cup line) for liquids. Use nested or dry measuring cups (1-cup line even with top) for dry ingredients. Check liquid measurements at eye level. Sift all flour except whole-grain types before measuring. Spoon lightly into measuring cup. Do not jar cup. Level dry measurements with straight-edge knife or spatula. Preheat oven 12 to 20 min. at required tem­ perature. Leave oven door open first 2 min. Beat whole eggs until thick and piled softly when recipe calls for well-beaten eggs. The covering of foods which are stored in the refrigerator will depend upon the type of re­ frigerator used—a conventional or a moist-cold refrigerator. FOR THESE RECIPES-WHAT T O USE BAKING POWDER-double-action type. BREAD CRUMBS—one slice fresh bread equals about 1 cup soft crumbs or cubes. One slice dry or toasted bread equals about Vi cup dry cubes or % cup fine, dry crumbs. BUTTERED CRUMBS—softordry bread or cracker crumbs tossed in melted butter or margarine. Use 1 to 2 tablespoons butter or margarine for 1 cup soft crumbs and 2 to 4 tablespoons butter or margarine for 1 cup dry crumbs. CHOCOLATE—unsweetened chocolate. CORNSTARCH—thickening agent. One table­ spoon has the thickening power of 2 tablespoons flour. CREAM—light, table or coffee cream—con­ taining not less than 18% butter fat. HEAVY or WHIPPING CREAM—containing not less than 36% butter fat. FLOUR—all-purpose (hard wheat) flour. (In some southern areas where a blend of soft wheats is used, better products nj«y result when minor adjustments aret, made in" recipes. A little less liquid juj more flour may be needed.) If cake flour is jiquired, recipe will so state. If necessary,

substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour. GRATED PEEL—whole citrus fruit peel finely grated through colored part only; white part is bitter. HERBS and SPICES—ground unless recipe speci­ fies otherwise. MONOSODIUM GLUTAMATE —a crystalline cer­ eal or vegetable product that enhances natural flavors of foods. ROTARY BEATER—hand-operated (Dover type) beater or electric mixer. SHORTENING—a hydrogenated vegetable short­ ening, all-purpose shortening, butter or mar­ garine. Use lard or oil when specified. SOUR MILK —sweet milk added to 1 tablespoon vinegar or lemon juice in measuring cup up to 1-cup line; buttermilk. STUFFED OLIVES —pimiento-stuifed green olives. SUGAR—granulated (beet or cane). VINEGAR—cider vinegar. HOW TO D O I BASTE—spoon liquid o^^Wooking food to add moisture and flavor; or use baster. BLANCH ALMONDS or PISTACHIOS-the flavor and crisp texture of nuts are best maintained ' e nuts are allowed to remain in water the possible time during blanching. Thereanch only about Yi cup at a time; repeat as many times as necessary for larger amounts. Bring to a rapid boil enough water to cover the shelled nuts. Drop nuts into water. Turn off heat and allow nuts to remain in water about 1 min.; drain or remove with slotted spoon or fork. Place between folds of absorbent paper; pat dry. Squeeze nuts between thumb and fingers to re­ move skins. Place on dry, absorbent paper; to dry thoroughly, shift frequently to dry spots on paper. TOAST NUTS—place nuts in a shallow baking dish or pie pan and brush lightly with cooking oil. Heat in oven at 350° until delicately browned. Move and turn occasionally. Or put nuts into a heavy skillet in which butter or margarine (about 1 tablespoon per cup of nuts) has been melted; or use oil. Heat until nuts are lightly browned, moving and turning constantly over moderate heat. If necessary, drain on absorbent paper. SALT NUTSjofoast nuts; sprinkle with salt. BOIL—cook Tajiquid in which bubbles rise continually andunjrak on the surface. Boiling temperature of wVfer at sea level is 212°F.

Base Recipes are indicated b y solid ^ p y r a m i d , n variations of Base Recipes, open A pyramid re­ fers to A Base Recipe immediately p^ec^aing it. 3

4 BOILING WATER BATH —set a deep pan on oven rack and place the filled baking dish in pan. Pour boiling water into pan to level of mixture in baking dish. Prevent further boiling by using given oven temperature. CHILL GELATIN—set dissolved gelatin mixture in refrigerator or in pan of ice and water until slightly thicker than consistency of thick, un­ beaten egg white, or until mixture begins to gel (gets slightly thicker). If mixture is placed over ice and water, stir frequently; if placed in re­ frigerator, stir occasionally. CLEAN CELERY —trim roots and cut off leaves. Leaves may be used for added flavor in soups and stuffings; inner leaves may be left on stalk when serving as relish. Separate stalks, remove blem­ ishes and wash. Proceed as directed in recipe. CLEAN GARLIC—separate into cloves and re­ move thin, papery outer skin. CLEAN GREEN PEPPER—rinse and cut into quarters. Remove stem, all white fiber and seeds with spoon or knife; rinse. CLEAN and SLICE MUSHROOMS—wipe with a clean, damp cloth and cut off tips of stems; slice lengthwise through stems and caps. CLEAN ONIONS (dry)—cut off root end and a thin slice from stem end; peel and rinse. CUT DRIED FRUITS (uncooked) or MARSHMAL­ LOWS—with scissors dipped frequently in water. DICE—cut into small cubes. FLAKE FISH—with a fork separate canned (cooked) fish into flakes (layer-like pieces). Re­ move bony tissue from crab meat. FLUTE EDGE—press index finger on edge of pastry, then pinch pastry with thumb and index finger of other hand. Lift fingers and repeat procedure to flute around entire edge. FOLD—use flexible spatula and slip it down side of bowl to bottom. Turn bowl quarter turn. Lift spatula through mixture along side of bowl with blade parallel to surface. Turn spatula over to fold lifted mixture across material on surface. Cut down and under; turn bowl and repeat pro­ cess until material seems blended. With every fourth stroke, bring spatula up through center. MEASURE BROWN SUGAR—pack firmly into dry measuring cup so that sugar will hold shape of cup when turned out. MELT CHOCOLATE —melt over simmering water to avoid scorching. MINCE—cut or chop into small, fine pieces. PREPARE QUICK BROTH — dissolve in 1 cup hot water, 1 chicken bouillon cube for chicken broth or 1 beef bouillon cube or Yi teaspoon concentrated meat extract for meat broth. RICE—force through ricer, sieve or. food mill. SCALD MILK —heat in top of double boiler over simmering water just until a thin film appears. SIMMER—cook in a liquid just below boiling point; bubbles form slowly and break below surface. UNMOLD GELATIN —run tip of knife around top edge of mold to loosen. Invert on chilled plate. If necessary, wet a clean towel in hot water and wring it almost dry. Wrap hot towel around mold for a few seconds only. (If mold does not loosen, repeat.) O V E N TEMPERATURES Very Slow 250°F Slow 300°F Moderate 350°F Hot 400°F Very Hot 450°F Extremely Hot 500°F Use a portable oven thermometer accuracy of oven temperatures. WHEN YOU BROIL to 275°F to 325°F to 375°F to 425°F to 475°F to 525°F for greater

Set temperature control of range at Broil (500°F or higher). Distance from top of food to source of heat determines the intensity of heat upon food. W H E N U S I N G THE ELECTRIC BLENDER To grind, place in blender container enough food at one time to cover blades. Cover; turn on motor and grind until very fine. (Turning motor off and on helps to throw food back on blades.) Empty container and grind next batch of food. W H E N Y O U DEEP-FRY About 20 min. before ready to deep-fry, fill a deep saucepan one-half to two-thirds full with hydrogenated vegetable shortening, all-purpose shortening, lard or cooking oil (not olive oil). Heat fat slowly to temperature given in the recipe. A deep-frying thermometer is an accurate guide for deep-frying temperatures. If thermometer is not available, the following bread cube method may be used as a guide. A 1-in. cube of bread browns in: 60 seconds at 350°F to 375°F 40 seconds at 375°F to 385°F 20 seconds at. 385°F to 395°F When using automatic deep-fryer, follow manu­ facturer's directions for amount of fat and timing. WHEN Y O U C O O K C A N D Y O R SIRUP A candy thermometer is an accurate guide to correct stage of cooking. Hang thermometer on pan so bulb does not touch side or bottom of pan. Sirup Stages and Temperatures Thread (230°F to 234°F)—Spins 2-in. thread when allowed to drop from fork or spoon. Soft Ball (234°F to 240°F)—Forms a soft ball in very cold water; it flattens when removed from water. Firm Ball (244°F to 248°F)—Forms a firm ball in very cold water; it does not flatten in the fingers. Hard Ball (250°F to 266°F) —Forms a ball which is pliable yet hard enough to hold its shape in very cold water. . «& „ Soft Crack (270°F to 290°F) ^-"Separates into threads which are hard but not brittle in very cold water. Hard Crack (300°F to 310°F)—Separates into threads which are hard and brittle in very cold water.


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Old Year! Ring in the New! It's party and

new year s
"Shout out the timet' Buffets, dinners, late suppers, open houses, intimate gatherings—all are means of bringing your family ^ you plan your holiday festivities with these recipes. CANAPES The opening curtain finds the appetizers play­ ing a subtle role. They are the prologue to a meal, whetting rather than satisfying the appe­ tite. Small portions which are attractively served and easily handled will start your role as a hostess on the path to stardom. Select appetizers that will be in keeping with the menu you have planned. Canape's are appetizers consisting of a piece of plain, fried or toasted bread, Melba toast, rye wafers, crackers or potato chips topped with a spread. The canape recipes in this section can be served on a variety of bases such as white, whole wheat, rye, pumpernickel and nut breads—cut into squares, rectangles, rounds, triangles or other shapes your ingenuity might create. Interest can also be gained by using small cookie cutters suited to the holiday theme. Breads may be sauteed or deep-fried for added taste-appeal. When serving one type of spread, vary the canape tray by using several different bases. friends together. Good resolutions will not go astray when

A n c h o v y Canapes Mix together 1 cup thick tour cream 1 teaspoon anchovy paste /2 teaspoon onion salt Spread over canape bases and top with Rolled anchovies About 1 cup spread
1

of canapes 3 in. from source o f heat; broil 3 to 5 min., or until slightly browned. Serve canapes piping hot. About 1 cup spread

C l a m and

Cheese Canapes

Crispy H a m

Bits

Mix together V% cup ground, cooked ham VA cup (1 oz.) grated Cheddar cheese VA cup condensed tomato soup 1 tablespoon minced onion VA teaspoon prepared horse-radish VA teaspoon prepared mustard Spread on canape bases. Set temperature con­ trol o f range at Broil. Arrange canapes o n broiler rack and place rack in broiler with top

Drain and set aside contents o f 1 7-oz. can minced clams Rub inside surfaces o f bowl with cut side o f Garlic clove Cream thoroughly in bowl 1 pkg. (3 oz.) cream cheese, softened 2 teaspoons lemon juice VA teaspoon salt VA teaspoon monosodium glutamate Va teaspoon pepper 5 drops tabasco sauce Blend in minced clams. Spread on canape bases. Garnish with slivers of pimiento, ripe olives and stuffed olives. About 1 cup spread

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6

Crab Nippies

Shrimp Cocktail

Base Recipe

A Base Recipe
Wash in cold water 1 Vi lbs. fresh shrimp with shells Drop shrimp into a boiling mixture o f 3 cups water 3 tablespoons lemon juice 1 tablespoon salt 1 bay leaf Cover tightly. Simmer 5 min., or until shrimp are pink and tender. Drain shrimp and cover with cold water to chill. Drain shrimp again. Remove tiny legs. Peel shells from the shrimp. Cut a slit along back (outer curved surface) of shrimp to expose the black vein. With knife point, remove vein in one piece. Rinse the shrimp quickly in cold water. Drain them on absorbent paper. Store in refrigerator until ready to use. Serve shrimp on lettuce or curly endive. T o p with Peppy Cocktail Sauce (on this page). About 3 cups shrimp *Note: Veins present in canned or shrimp are removed in the same way. frozen

Spoon onto canape bases 1 cup (6- to 7-oz. can) crab meat, flaked (page 4) and bony tissue removed Sprinkle generously with Vi cup (2 oz.) grated sharp Cheddar cheese Set temperature control o f range at Broil. Arrange canapes on broiler rack and place in broiler with top o f canapes 3 in. from source o f heat. Broil 3 to 5 min., or until cheese is melted and slightly browned. Serve piping hot. About 20 canapes

—Creamed Crab Nippies
Follow A Recipe. Blend crab meat with K cup Medium White Sauce (one-fourth recipe, page 5 9 ) ; spread on bases and complete as in A Recipe.

—Hot Shrimp Appetizer Herring Bits in Sour Cream •
Follow A Recipe. Arrange shrimp on broiler rack. Brush with a mixture o f Vi cup butter or margarine,melted, and 3 tablespoons lemon juice. Set temperature c o n t r o l ^ ^ ^ a n g e at Broil. Place broiler r a c l ^ j b o u t 2 q ^ f r o m source o f heat for 3 t_*gf> min., or u n t t t l B b n p are thoroughly hedtea Serve immediatelyjd^bwv|>p\ (.ockiail Sauce.

A Base Recipe
Drain contents of 1 16-oz. jar herring fillets Mix and pour over herring 1 cup thick sour cream 3 tablespoons (about 1 lemon) lemon juice 1 large onion, thinly sliced (page 4) 1 tablespoon peppercorns 1 teaspoon salt VA teaspoon monosodium glutamate Stir carefully with a fork to evenly coat all pieces. Let stand in refrigerator at least 2 hrs. before serving. Serve garnished with lemon slices and paprika. About 3 cups

Peppy Cocktail S a j c e
Combine and mix 1 cup ketchup 1 tablespoon sugar 1 tablespoon prepared horl 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce^ 1 teaspoon onion juice Vi teaspoon salt VA teaspoon monosodium gli Few drops tabasco sauce ' About IK cupsfuce

—Herring and Apples in Sour Cream
Follow A Recipe. W h i p chilled sour cream before blending in remaining ingredients. Avoid overwhipping. Omit peppercorns. Wash, quarter, core and dice M l b . (about 134) apples. Stir into herring mixture before chilling.

Cream of Corn Soup
Set out a heavy 2-qt. saucepan. Force through a sieve and set aside 4 / 2 cups (2 No. 2 cans) cream-style corn Combine and scald (page 4) 1 qt. milk 1 large onion, grated (page 4) VA cup chopped celery VA cup chopped carrot 1 sprig parsley Melt in saucepan over low heat 5 tablespoons butter Blend in VA cup flour 1 tablespoon salt Vi teaspoon monosodium glutamate VA teaspoon pepper Stirring constantly, heat until mixture bubbles. Remove from heat. Strain the scalded milk and add it gradually to butter-flour mixture, stir­ ring constantly. Return to heat and stir until mixture is thickened. Stir in sieved corn. Heat to serving temperature over very low heat. ( D o not boil.) T o p each bowl o f soup with a small amount o f Garlic or Parsley Popcorn. 8 servings

For Parsley Popcorn—Follow recipe for Garlic P o p c o r n . Substitute 2 tablespoons finely chopped parsley for the garlic.

Standing Rib Roast
Set out a shallow roasting pa W i p e with a clean, damp cloth • 3-rib (6 to 8 lbs.) standing ribVpst of beef * (Have meat dealer loosen chine borufjo mi carving easier.) Place roast on rack in roasting pan, fat side up. Sprinkle with a mixture of 1 Vi teaspoons salt % teaspoon monosodium glutamate Va teaspoon pepper Insert roast meat thermometer in center o f thickest part o f lean; beteuE|r%ulb does not rest on bone or in fat. f^f^fe Roast at 300°F, allowing l o to 2 0 min. per pound for rare; 22 to 25 min. per p o u n d for medium; and 27 to 30 min. per pound for well done. Roast is also done when roast meat thermometer registers M O T for rare; 160°F for medium; and 170°F for well done. Use meat drippings for Gravy (page 5 8 ) . Serve with Yorkshire Pudding (double recipe, o n this page). Garnish with water cress. About 12 servings

For Garlic Popcorn—Pop

(page 41)

V* cup popcorn Cook together for 5 min. 3 tablespoons butter 1 clove garlic (page 4), finely chopped Strain butter over popcorn and stir popcorn well to coat evenly.

Yorkshire Pudding
Pour into an H x 7 x l M - i n . baking dish and keep hot VA cup hot drippings from roast beef Beat until thick and piled softly 2 eggs Add to beaten eggs and beat with rotary beater until smooth 1 cup milk 1 cup sifted flour Vi teaspoon salt Pour mixture over hot meat drippings. Bake at 400°F 30 to 4 0 min., or until puffed and browned. Cut into squares and serve immediately with Standing Rib Roast of Beef (on this page). About 6 servings

Standing Rib Roast of Beef

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Roast Ducklings with Broiled Orange Slices

Rich Oyster Stew
Yellow pools of butter, succulent oysters in flavor-filled milk and cream—who can resist? Scald (page 4) 2 cups milk 2 cups cream Meanwhile, drain, reserving liquid 1 Vi pts. oysters Pick over to remove any shell particles. Melt in saucepan % cup butter or margarine Add oysters with reserved oyster liquid. Sim­ mer 3 min., or until oysters are plump and edges begin to curl. Add oyster mixture to scalded milk with 2 teaspoons salt Vi teaspoon monosodium glutamate Vi teaspoon pepper Serve at once in soup bowls with oyster crackers. 6 servings

directions o n package.) Rinse and pat duck­ lings dry with absorbent paper. Set aside. Prepare and cool Orange Rice Stuffing (page 9) Rub cavities o f ducklings with 1 to 2 teaspoons salt Lightly fill b o d y and neck cavities with stuffing. To close b o d y cavity, sew or skewer and lace with cord. Fasten neck skin to back and wings to bodies with skewers. Place ducklings breast side up on rack in roasting pan. Roast uncovered at 325°F. Set out 1 cup orange juice After 30 min. o f roasting, brush ducklings with juice; brush them with juice frequently there­ after. Roast 3 hrs., or until ducklings test done. To test doneness, m o v e leg gently by grasping end o f b o n e ; drumstick-thigh joint moves easily. (Protect fingers with cloth or paper.) Remove skewers and cord from ducklings. Serve ducklings on heated platter. Garnish with paper frills on drumsticks, curly endive and broiled orange slices. 6 to 8 servings

Roast Duckling
Set out a shallow roasting pan with rack. Clean and cut off necks at bodies (leaving on skin) from 2 ducklings, 4 lbs. each, ready-to-cook weight (If ducklings are frozen, thaw according to

For Broiled Orange ^Slices—Arrange on
broiler rack 10 orange slices Sprinkle over slices 1V* teaspoons sugar Set temperature control of range at Broil.

9 Place rack in broiler with top o f slices about 3 in. from heat source for about 3 min., or un­ til edges are slightly browned. For Paper Frills—Select a sheet o f white paper twice as wide as desired for length o f frill; fold lengthwise. W i t h fold toward y o u , make parallel cuts through fold Vi in. apart to within Vi in. of opposite side. Cut paper de­ sired length; turn inside out. W i n d around drumsticks. Fluff fringed ends with fingers. Fasten in place with small pieces o f cellulose tape.

W i l d Rice with M u s h r o o m s
Grease a 1-qt. casserole. Bring to boiling in a deep saucepan 3 cups water 1 teaspoon salt 1 teaspoon monosodium glutamate Meanwhile, wash in colander or sieve 1 cup wild rice Add rice gradually to water so boiling will not stop. Boil rapidly, covered, for 25 to 3 0 min., or until a kernel o f rice is tender when pressed between fingers and all o f the water has been absorbed. Clean and slice (page 4) Vi lb. mushrooms Heat in skillet V* cup butter or margarine Add mushrooms with V* cup chopped onion Cook slowly, moving and turning occasionally, until mushrooms are lightly browned and onions are transparent. Combine with rice and Vi cup hot chicken or turkey broth (or quick chicken broth, page 4) Turn mixture into casserole and bake at 350°F about 30 min. Additional mushrooms for gar­ nishing casserole may be prepared and ar­ ranged around edge o f casserole just before serving. About 6 servings

O r a n g e Rice Stuffing
Melt in a heavy 2-qt. saucepan 3 tablespoons butter or margarin Add and c o o k until onion is transparent 1 cup diced celery with leaves (page 4) 2 tablespoons chopped onion Add to saucepan and bring to rapid boiling 1 Vi cups water 1 cup orange juice 2 tablespoons thinly sliced orange peel (colored part only) 1 Vi teaspoons salt Vi teaspoon monosodium glutamate M teaspoon thyme V4 teaspoon marjoram Add gradually to mixture so boiling will n o t stop 1 cup uncooked rice Stir to blend thoroughly. Cover saucepan tightly, reduce heat to very low and c o o k about 25 min. without removing cover. Cool slightly. 4 cups stuffing Note: Stuff bird with rice mixture. Bake extra stuffing in greased casserole or wrap stuffing loosely in aluminum foil and bake with bird during last hour o f roasting time. Enough to stuff two 4-lb. ducklings

"ceo*'

10

Curried Chicken
Cut into strips and set aside enough cooked chicken to yield 4 cups chicken strips (page 57) Coarsely chop and set aside Vi cup (about 2 % oz.) unblanched, toasted almonds (page 3) Clean and slice (page 4) VA lb. mushrooms Melt in a chafing pan (or large skillet) over direct heat Vz cup butter or margarine Add mushrooms to chafing pan with VA cup finely chopped onion VA cup finely chopped celery Cook until o n i o n is transparent and mush­ rooms are delicately browned, stirring occa­ sionally. Blend in a mixture o f Vi cup flour 2 teaspoons curry powder 1 teaspoon salt T Vi teaspoons monosodium glutamate Heat until mixture bubbles, stirring constantly. Remove from heat. Gradually add to chafing pan, stirring constantly 2 cups chicken broth (page 57, or quick chicken broth, page 4) 2 cups cream pleturn to heat and bring rapidly to boiling, stirrmg constantly; c o o k 1 to 2 min. longer. B^tKrchicken into sauce. Gently stir occasion[alrmand c o o k until chicken is thoroughly heatsro. Sprinkle chopped almonds over top.

Serve with curry accompaniments: freshly grated coconut, white raisins, Indian chutney* and Broiled Bananas (on this page).

Peel 6 firm bananas having all-yellow or slightly green-tipped peel Arrange bananas on broiler rack. Brush gener­ ously with Melted butter or margarine Sprinkle with Few grains salt Set temperature control of range at Broil. Place rack in broiler with tops o f bananas 3 in. from source o f heat for 5 min., or until bana­ nas are lightly browned and tender when pierced with a fork. Serve o n warm serving plate; garnish with sprigs o f parsley. 6 servings

Eggnog Pie
Prepare, bake and set aside to cool 10-in. Pastry Shell (page 63) Place rotary beater and bowl in refrigerator to chill. Pour into a small cup or custard cup Vi cup cold water Sprinkle evenly over water 1 tablespoon (1 env.) unflavored gelatin Let stand about 5 min. to soften. Meanwhile, mix thoroughly in top o f double boiler and heat over simmering water until milk is scalded (page 4) 1 Vi cups milk 5 tablespoons sugar Vi teaspoon salt Vigorously stir about 3 tablespoons hot mix­ ture into 4 egg yolks, slightly beaten Immediately blend into mixture in double boiler top. Stirring constantly, cook over sim­ mering water until mixture coats a silver spoon. Immediately remove from heat. Blend in softened gelatin, stirring until gelatin is completely dissolved. Chill in refrigerator or in pan o f ice and water until mixture begins to gel (gets slightly thicker). If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. Using chilled bowl and beater, beat until cream is of medium consistency (piles softly) 1 cup chilled whipping cream Set in refrigerator while egg whites are beaten. Using clean beater, beat until frothy 2 egg whites Add gradually, beating thoroughly after each addition, a mixture of Vi cup sugar Vi teaspoon nutmeg Beat until rounded peaks are formed. Fold (page 4) beaten egg whites and whipped cream into gelatin mixture with 2 tablespoons rum 2 teaspoons vanilla extract Turn into cooled pastry shell. Sprinkle top evenly with Vi teaspoon nutmeg Chill in refrigerator 2 or 3 hrs. One 10-in. pie

Apple-Mince

Pie with Brandy

Sauce

A p p l e - M i n c e Pie
Prepare (but do not bake) in a 9-in. pie pan Pastry for 1-Crust Pie (page 62) Line pan with rolled pastry; flute (page 4) edges o f pastry. Wash, quarter, core, pare and chop 1 large apple (about 1 Vi cups, chopped) Place in saucepan with 3Vi cups mincemeat (if using packaged condensed mincemeat, prepare according to package directions) 1 tablespoon lemon juice 1 teaspoon grated lemon peel (page 3) Heat mixture thoroughly. Cool slightly. Fill pastry shell with mincemeat mixture. Bake at 400°F 30 to 35 min. Cool pie on cooling rack. Meanwhile, prepare Brandy Hard Sauce (page 52) Force hard sauce through pastry bag and N o . 27 star decorating tube onto cooled mincemeat pie, in long strips forming a l a U ^ k pattern. Serve immediately. cpe_9-trt. pie

New Year's Eve Cake

Cranberry

Nog

N e w Year's Eve Cake
Prepare Cherry Chocolate Cake (page 15) While cake layers cool, prepare Brown Velvet Frosting (page 66) White Velvet Frosting (one-third recipe, page 66) Frost (page 33) with brown frosting. Force white frosting through pastry bag and N o . 3 stem decorating tube to form face o f clock.

Pour into punch bowl and gently m i x before serving. Ladle into serving cups and sprinkle lightly with Nutmeg About 16 servings

—Cranberry Nog
Follow A Recipe. Add 4 cups (2 pts.) cranberry juice. Omit rum extract.

Holiday Eggnog

(See photo on page 54)

Eggnog

Base Recipe

Beat until very thick and lemon colored 6 egg yolks VA cup sugar 3 tablespoons rum extract 1 teaspoon vanilla extract Add gradually and continue to until blended 1 Vi cups chilled cream Set aside. Beat until frothy 6 egg whites Add gradually, beating well after each addition 5 tablespoons sugar Beat until rounded peaks are formed. Gently fold (page 4) egg whites into egg yolk mixture until blended. Chill in refrigerator.

Beat until very thick and lemon-colored lemon-col 6 egg yolks 2 cups sugar Slowly stir in 1 pt. bourbon 1 cup Jamaica rum 1 cup brandy Blend in 3 pts. heavy cream 1 pt. milk Beat until rounded peaks are formed 6 egg whites Gently fold (page 4) egg whites into egg yolk mixture. Pour into punch bowl, cover and chill in refrigerator. Before serving, lightly sprinkle each portion with Nutmeg About 25 servings

lincoln's and Washington's
Hatchets and axes chop out birthday greetings to two § ¥ 1 T * | |~lCl o " \ 7 ^ great men in February. Abe used a real ax, not a cake knife, to fell a Lincoln log. When George chopped down the cherry tree, what an avalanche he started, Cherries have been falling everywhere ever since.

Spareribs—Rail Splitter's Roast Set out a shallow roasting pan with rack. Prepare Apple Stuffing (on this page ) Wipe with a clean, damp cloth 2 sections (about 4 lbs.) spareribs Place one section on rack in roasting pan. Mix thoroughly 1 teaspoon salt Vi teaspoon monosodium glutamate Vi teaspoon pepper Sprinkle one-half o f mixture over spareribs. Spread stuffing on section. Cover with second section o f spareribs. Fasten the sections to­ gether with skewers. Sprinkle remaining sea­ soning mixture over top. Roast at 350°F for VA hrs. Remove skewers. Cut spareribs into servingsize pieces and serve with stuffing. Garnish with parsley and rosy crab apples. 4 servings Note: T o keep top section moist, spread with applesauce or sauerkraut.

Meanwhile, toss together the diced apple and 2 cups (about 2 slices) soft bread crumbs (page 3) and a mixture o f 1 teaspoon salt 1 teaspoon celery seed VA teaspoon monosodium glutamate Vi teaspoon pepper Blend with onion and fat. Toss mixture with Vi cup apple cider (use only enough to barely moisten bread) About 3 A cups stuffing — A p p l e Stuffing for Poultry

Prepare three times A Recipe, adding 1 cup chopped celery with leaves (page 4 ) . Spoon stuffing into neck and body cavities—do not pack. Stuff poultry just before roasting. Extra stuffing may be placed in greased baking dish or aluminum foil and baked with bird last hour o f roasting time. Stuffing for 12-lb. bird

Rail Splitter's Roast with Apple
a

• • p t y n ^ i — - - -aW**^i-m> ' S S S . SSS ..

-------Stuffing

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A p p l e Stuffing A Base Recipe

Wash, quarter, core, pare, dice and set aside 1 medium-size apple (1 cup chopped) Melt in a skillet over medium heat Vi cup butter or margarine Add and cook until transparent Vi cup chopped (1 medium-size) onion (page 4)

14

Cranberry Pot Roast
A favorite of all—puts on a party Washington's Birthday. air for

Filled Corn Bread Squares

Base Recipe

Grease bottom o f 8x8x2-in. pan. Sift together into a bowl and set aside 1 cup sifted flour 2 tablespoons sugar 1 tablespoon baking powder Vi teaspoon salt Mix in 1 cup corn meal Blend thoroughly 1 egg, well beaten 1 cup milk 3 tablespoons shortening, melted Make a well in center o f dry ingredients and add liquid mixture all at one time. Beat with rotary beater until just smooth, being careful not to overmix. Turn about one-half o f batter into pan. Spoon evenly over batter 1 cup cherry preserves Spread remaining batter over cherry preserves. Sprinkle evenly over batter 1 tablespoon sugar Bake at 425°F about 20 min., or until a wooden pick or cake tester comes out clean when inserted gently in center. Cut into squares. 9 servings

Melt in a Dutch oven 3 tablespoons fat W i p e with a clean, damp cloth 4 lbs. beef pot roast (blade or arm) Brown meat slowly on all sides in fat. Meanwhile, wash, sort and c o o k together in a saucepan until skins pop 2 cups (about 1 4 lb.) cranberries 1 cup water Season browned meat with a mixture o f 1 teaspoon salt Vi teaspoon monosodium glutamate Vi teaspoon pepper P o u r cranberries over meat and add VA cup water 2 whole cloves Cover tightly and c o o k slowly over low heat about 3 hrs. Add more water during cooking period if necessary. Liquid surrounding meat should at all times be simmering, not boiling. W h e n meat is tender, remove from liquid and keep warm. Strain liquid and return it to Dutch oven. Set over medium heat. Stir in 2 tablespoons sugar Put into 1-pt. screw-top jar Vl cup water Sprinkle onto it 1 tablespoon flour Cover tightly and shake until mixture is well blended. Gradually stir into liquid in Dutch o v e n . Bring rapidly to boiling, stirring con­ stantly until thickened. Cook 3 to 5 min. Serve as a gravy with pot roast. servings

—Golden Corn Sticks
Follow A Recipe. Omit preserves and sugar sprinkled on top o f corn bread. Grease and heat thoroughly in oven, 12 corn stick pan sections. Fill three-fourths full with batter and bake at 425°F 15 to 20 min. Serve hot with cherry preserves or jam.

—Touch o' Bacon Corn Bread
Follow A Recipe. Omit preserves and sugar sprinkled o n top o f c o r n bread. Substitute bacon drippings for shortening. Serve topped with Mustard Sauce (page 4 4 ) . Garnish with • o i l e d Bacon (page 5 7 ) .

i

Cherry Chocolate Cake
Prepare (page 33) two 9-in. round layer cake pans. Melt (page 4) and set aside to cool 2 sq. (2 oz.) chocolate Drain (reserving sirup) contents o f 6-oz. bottle maraschino cherries Finely chop cherries (about Vi cup, chopped) and set aside. Coarsely chop and set aside VA cup (about 3 oz.) black walnuts or pecans Sift together and set aside 214 cups sifted cake flour 2 teaspoons baking powder VA teaspoon baking soda Vi teaspoon salt Cream until softened Vi cup plus 2 tablespoons butter or margarine Add gradually, creaming until fluffy after each addition 1 VA cups sugar Add in thirds, beating thoroguhly after each addition 1 egg, well beaten Stir in chocolate. Combine 1 VA cups thick sour cream VA cup reserved maraschino cherry sirup Alternately add dry ingredients in fourths, sour cream mixture in thirds, to creamed mix­ ture. After each addition, beat only until smooth. Finally, beat only until batter is smooth (do not overheat). Blend in the chopped nuts and cherries. Turn batter into pans. Bake at 375°F 30 to 35 min., or until cake tests done (page 3 3 ) . Cool and remove from pans as directed (page 3 3 ) . Two 9-in. round cake layers

Bing Cherry Gelatin Salad
Set out a 1-qt. mold or 6 individual molds. Set aside to drain well (reserving sirup) c o n ­ tents o f 1 lb. can Bing cherries (yields about 1 Vi cups cherries) Empty into a bowl the contents o f 1 pkg. lemon-flavored gelatin Add, stirring until the gelatin is completely dissolved 1 cup very hot water Blend in a mixture o f reserved cherry sirup and Cold water (enough to make 1 cup liquid) Few drops red food coloring Pour into a large bowl and set aside to chill (page 4 ) . Meanwhile, lightly oil molds with salad or cooking oil (not olive o i l ) ; set aside to drain. Cut cherries into halves and remove pits. Carefully blend cherries into thickened gelatin with Vi cup chopped stuffed olives Vi cup (about 2 oz.) chopped walnuts Turn mixture into the prepared molds. Chill in refrigerator until firm. Unmold (page 4 ) . Garnish with Curly endive Top each serving with mayonnaise. For indi­ vidual molds, invert onto lettuce' cups on chilled salad plates. " 6 servings
;

For 4th of July Drum Cake—Frost (page
33) with Seven-Minute Frosting (page 6 6 ) . Line top and bottom edges o f cake to form a rim with red gumdrops, maraschino or can­ died cherry halves. On sides, make large X ' s of red gumdrops or cherries (each X extending from top to bottom of cake). Place two sticks of peppermint candy o n top for drum-sticks.

Ice Cream Filled Cake Roll

Lincoln Log

A Base Recipe
Prepare (page33) a 1 5 M x l O K x l - i n . jellyrollpan. Sift together and set aside A cup sifted cake flour 5 tablespoons cocoa Vi teaspoon salt Beat until very thick and lemon-colored 4 egg yolks Vi cup sugar Vi cup water 1 Vi teaspoons vanilla extract Gently fold (page 4) in dry ingredients until well blended. Set aside.
3

Remove paper and cut off any crisp edges o f cake. T o roll, begin rolling nearest edge o f cake. Using towel as a guide, tightly grasp nearest edge o f towel and quickly pull it over beyond opposite edge. Cake will roll itself as you pull. Wrap cake in towel and set on cool­ ing rack to c o o l (about H hr.). Meanwhile, prepare Pineapple Cream Filling (page 22; omit pineapple and increase va­ nilla extract to 2 teaspoons) and Brown Velvet Frosting (page 66) When ready to fill, carefully unroll cooled cake and spread with the cream filling. Care­ fully reroll cake. Diagonally cut off tip ends from cake. Frost sides, ends and top o f cake roll with the Brown Velvet Frosting. Gently draw back tines o f a fork lengthwise through frosting. Repeat parallel lines across top and sides o f cake roll. Make some lines slightly wavy. (The lines help to make the cake roll resemble a log.) Chill the cake roll in refrigerator until serv­ ing time. (To avoid sogginess, chill roll no longer than 1 hr.) Garnish top o f log with Stemmed maraschino cherries or surround base o f log with the cherries and top each serving o f cake roll with one cherry. With a sharp knife, cut roll into crosswise diagonal slices and serve. One cake roll 16

Beat until frothy 4 egg whites Add and beat slightly Vi teaspoon cream of tartar Add gradually, beating well after each addition Vi cup sugar Beat until rounded peaks are formed and egg whites do not slide when bowl is partially in­ verted. Gently spread egg yolk mixture over egg whites and carefully fold together until blended. Turn batter into pan and spread evenly to edges. Bake at 325°F about 30 min., or until cake tests done (page 3 3 ) . Immediately loosen edges o f cake with a sharp knife and turn onto a clean towel sprinkled with Sifted confectioners' sugar

17

—Ice Cream Filled Cake Roll
Follow A Recipe, substituting ice cream for cream filling. Omit Brown Velvet Frosting. W h e n ready to serve, carefully unroll cooled cake. Spoon 1 qt. vanilla ice cream over cake and smooth with spoon. Reroll and sprinkle top with 2 tablespoons confectioners' sugar.

W h e n cooled, remove aluminum foil molds. Meanwhile, drain (reserving sirup) contents o f 2 No. 2 cans sirup-packed red tart pitted red cherries (about 4 cups cherries) Put into saucepan 3 tablespoons cornstarch Gradually stir in 1 cup reserved cherry sirup Mix well and bring rapidly to boiling, stirring constantly until mixture is thick and clear. W h e n clear, stir in A cup sugar Remove from heat and mix in 1 teaspoon lemon juice Vi teaspoon almond extract VA teaspoon salt 8 drops red food coloring Gently blend in cherries. Cool.
3

—Light Sponge Cake Roll
Follow A Recipe. Increase cake flour to 1 cup. Omit c o c o a . Bake at 350°F 20 to 25 min., or until cake tests done (page 3 3 ) . Substitute Seven-Minute Chocolate Frosting (one-half recipe, page 66) for the Brown Velvet Frosting. Omit marking frosted roll with fork.

—Holiday Roll
Follow A Recipe or recipe for Light Sponge Cake Roll. W h e n baked, rolled and cooled, unroll cake and spread with one half o f filling. Reroll and spread top and sides with remaining filling. Garnish with maraschino cherry halves and chopped candied citron. For Filling—Prepare Sweetened Whipped Cream (double recipe, page 2 7 ) . Carefully fold in % cup (8-oz. jar, well drained) chopped maraschino cherries, M. cup (2 oz.) chopped candied citron (page 4) and Vi cup (about 2}i oz.) toasted chopped almonds (page 3 ) .

Meanwhile, soften 1 pkg. (3 oz.) cream cheese Gradually blend in 2 tablespoons milk or cream VA teaspoon almond extract W h i p until light and fluffy. Fill pastry shells with cherry mixture. Place a rosette o f cream cheese forced through pastry bag and N o . 27 star tube o n t o each cherry tricorn. 8 servings

—Washington Cherry Pie
Prepare, bake and set aside to cool Pastry for 1-Crust Pie (page 6 2 ) . F o l l o w ^ A Recipe for cherry filling. Spoon cooled filling into cooled pastry. T o p with cheese mixture and pastry hatchet cut-outs (page 6 3 ) .

Washington Cherry Tricorns


Prepare

Base Recipe

Pastry for Little Pies and Tarts (page 63) Divide pastry into 2 equal-size balls. Roll each ball Vi in. thick; cut each into four 6-in. rounds. Prick each round with a fork. Cut heavy aluminum foil (6-in.) rounds. Place one each piece o f aluminum aluminum foil against the angular shell. Pinch the gether tightly at three form corners. into the same size round of pastry on foil. Pressing the pastry, form a tri­ aluminum foil to­ equal intervals to

Bake at 450°E, 8 to 10 min., or until pastry is lightly browned. Remove to cooling rack.

•lember yourfirst valentine—the lacy-edged rt with silver arrows and pink-cheeked ^mpids? And all the ones at which you laughed nnd shyly smiled? And how many have you fashioned from ribbons and red paper? Make another—this time out of sugar, shortening, flour and eggs—Sweetheart Cake, one of the most exciting valentines of all!

Elegant Chicken Loaf A Base Recipe
Grease bottom o f a 9J4x5J4x2^-in. loaf pan. Heat water for boiling water bath (page 4). Put through food chopper (using fine blade) enough to yield 2Vi cups ground (about 1 lb. 5 oz.) cooked chicken (page 57) 1 VA cups ground (about 7 oz.) mush­ rooms (page 4) 1 VA cups ground (about 7 oz.) toasted almonds (page 3) Set aside. Prepare

Add a mixture o f 2 teaspoons salt Vi teaspoon monosodium glutamate Vi teaspoon pepper Vi teaspoon paprika Beat until rounded peaks are formed 3 egg whites Spread beaten egg whites over chicken mixture and fold (page 4) together. Turn mixture into pan. Bake in boiling water bath at 350°F about 1 hr. 10 min. To unmold, loosen loaf gently from sides o f pan with spatula. Invert onto warm serving plate and remove pan.

1 Vi cups Medium White Sauce (one and Serve at o n c e with m u s h r o o m sauce and addi­ one-half times recipe, page 59) tional toasted almonds (page 3 ) . Vigorously stir about 3 tablespoons o f hot About 8 servings sauce into 3 egg yolks, slightly beaten Note: Chicken, mushrooms, almonds and Immediately return egg yolk mixture to sauce, bread crumbs may be prepared in an electric blender. Place in blender container enough stirring vigorously. food at o n e time to cover blades. Cover con­ Stir into sauce the chicken, mushrooms, al­ tainer; turn o n motor and grind until very monds and 1 Vi cups soft bread crumbs (about 1 Vi fine. (Turning motor offVaHJ on helps throw food back on blades.) Empty container and slices bread) VA cup finely chopped pimiento, well ' g r i n d next batch. Repeat as necessary for '.quantity desired. drained 18

19

—Hot Salmon Loaf
Follow A Recipe, substituting finely flaked (page 4) salmon for ground chicken. Omit mushrooms. Garnish with parsley and lemon.

Put diced celery into the large bowl. Cut into cubes and add to bowl enough chicken to yield about 3 cups cubed cooked chicken (page 57) Rinse and put into the bowl Vi cup small seedless grapes (or use green grapes, halved or seeded) Chop coarsely and put into the bowl Vi cup toasted pecans or almonds VA cup moist, shredded coconut, cut Lightly toss ingredients together and set aside. Using the chilled bowl and beater, beat until cream is o f medium consistency (piles softly) VA cup chilled whipping cream Gradually blend into the whipped cream VA cup Cooked Salad Dressing (below) VA teaspoon salt Few grains pepper Add the salad dressing mixture to the chicken mixture and mix gently to coat evenly. Place in refrigerator to chill thoroughly. Serve chilled salad o n cool, crisp greens. About 6 servings

Lobster N e w b u r g in Pastry Shells
Prepare Pastry for Little Pies or Tarts (page 63) Use 6 heart-shape tart pans or individual salad molds. W h e n baked, cool about 3 min. Use point o f knife to loosen shells. Remove shells carefully to cooling racks. Cover with a clean towel and set in a warm place.

For Lobster Newburg—Drain, cutinto A-m.
pieces and set aside 1 Vi cups (two 6-oz. cans) lobster meat Melt in skillet V* cup butter or margarine Blend in 2 cups cream VA teaspoon salt VA teaspoon monosodium glutamate VB teaspoon pepper Vt teaspoon nutmeg Bring just to boiling. Stir in lobster and cook over low heat until lobster is thoroughly heated. Vigorously stir about 3 tablespoons of hot mixture into 4 egg yolks, slightly beaten Immediately blend into hot mixture. Place over simmering water and cook 3 to 5 min., or just until mixture thickens. Stir slowly to keep mixture cooking evenly. ( D o not over­ cook as sauce will curdle.) Remove imme­ diately from heat. Blend in about 1 tablespoon sherry Spoon into heart-shape shells.

x

Cooked Salad Dressing
Mix thoroughly in top o f a double boiler VA cup sugar 1 tablespoon flour Vi teaspoon dry mustard Vi teaspoon salt VB teaspoon pepper Blend in gradually 1 cup water Place over direct heat. Stirring gently and constantly, bring mixture to boiling.. Cook 1 to 2 min. longer. Stir in VA cup cider vinegar Vigorously stir about 3 tablespoons o f the hot mixture into 4 egg yolks, slightly beaten Immediately blend egg yolk mixture into mix­ ture in top o f double boiler. Place over sim­ mering water and c o o k 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat and blend in 2 tablespoons butter or margarine Cool. Store in covered container in refrigerator. Before using, if desired, thin with cream or fruit juice. V/2 cups dressing

6 servings

Chicken Salad
Place rotary beater and a small bowl in re­ frigerator to chill; Set out a large bowl. Trim roots, cut jJB* leaves, separate stalks, remove blemishes} wash and dice V-s lb. celery (about 1 cup, diced)

J

v Sweetheart Cake

Base Recipe
Prepare (page 33) two 9-in. round or heartshape layer cake pans. Sift together and set aside 3 cups sifted cake flour 1 tablespoon baking powder Vi teaspoon salt Cream together until butter is softened 1 cup butter or margarine 1 tablespoon vanilla extract Add gradually, creaming until fluffy after each addition 1 cup sugar Beat until frothy 6 egg whites Add gradually, beating well after each addition % cup sugar Beat until rounded peaks are formed. Measure Vi cup water Vi cup milk Alternately blend dry ingredients in fourths, liquid in thirds, into creamed mixture, beat­ ing only until smooth after each addition. Finally, beat only until batter is smooth (do not overheat). Gently slide beaten egg whites onto batter and fold (page 4) together. Turn batter into pans. Bake at 350°F 3 0 to 35 min., or until cake tests done (page 3 3 ) . Cool and remove from pans as directed (page 3 3 ) . Prepare Pineapple Cream Filling (page 22) Seven-Minute Frosting (page 66) White Velvet Frosting (one-third recipe, page 66) Place one cake l a y e r o n m k e plate and spread filling over top. P M p ( ^ £ e r cake layer over

Baking Powder Biscuits

Base Recipe

Set out baking sheet. Sift together 2 cups sifted flour 1 tablespoon baking powder 1 teaspoon salt Cut into dry ingredients with a pastry blender or two knives until mixture resembles coarse corn meal Vi cup lard, hydrogenated vegetable shortening or all-purpose shortening Make a well in center o f mixture and add all at o n e time Vi cup milk Stir with fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. Roll to H-in. thick­ ness, keeping thickness uniform. Cut with a floured cutter, using an even pressure to keep sides o f biscuits straight. Place o n baking sheet, close together for soft-sided biscuits, or 1 in. apart for crusty sides. Brush tops o f biscuits with milk. Bake at 450°F 10 to 15 min., or until biscuits are golden brown. 12 to 15 2-in. biscuits

For Hot Biscuit Hearts—Cut

the dough

with a floured heart-shape cookie cutter.

—Twin Biscuit Hearts
Follow A Recipe. Roll dough to J4-in. thick­ ness. Cut an even number o f hearts. Place one-half o f biscuit hearts on baking sheet and brush them with melted butter or margarine. Place remaining biscuit hearts on top o f buttered hearts and brush tops with milk. 20

21

Rhubarb-Strawberry M o l d
Set out a 1-qt. heart-shape mold or 6 individ­ ual molds. Wash, cut off stem ends and leaves from 1 lb. rhubarb Peel stalks only if skin is tough. Cut into 1-in. pieces (about 3 cups, cut) and place in sauce­ pan with % cup sugar VA cup water Place over low heat and stir until sugar is dis­ solved. Cover and c o o k slowly about 15 min., or until rhubarb is tender. Sweetheart Cake W h e n rhubarb is tender, drain, reserving hot sirup in a 1-cup measuring cup for liquid. Set rhubarb aside to c o o l . Add to hot sirup Boiling water (enough to make 1 cup liquid) Empty into a bowl contents o f 1 pkg. strawberry-flavored gelatin Pour hot sirup mixture over gelatin. Stir un­ til gelatin is completely dissolved. Blend in 1 cup cold water Chill in refrigerator or in pan o f ice and water until gelatin mixture is slightly thicker than consistency o f thick, unbeaten egg white. If placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. Lightly oil molds with salad or cooking oil (not olive oil) and set aside to drain. W h e n gelatin is o f correct consistency, blend in cooked rhubarb and 1 cup sliced, sweetened fresh straw­ berries (or one 10- to 12-oz. pkg. frozen strawberries, thawed) Pour into prepared molds. Chill in refrigera­ tor until firm. •Unmold (page 4 ) . Serve with a mixture o f Vi cup fruit salad dressing VA cup chilled whipping cream, whipped Garnish with whole strawberries sprinkled with sifted confectioners' sugar. 6 to 8 servings Note: One 1-lb. pkg. frozen rhubarb may be substituted for fresh rhubarb. Thaw according to directions on package, drain and reserve drained sirup. Omit sugar and initial cook-* ing o f rhubarb. Heat drained sirup and c o n ­ tinue as in recipe.

filling. Frost (page 33) sides and top o f cake with Seven-Minute Frosting. Tint White Velvet Frosting desired color by blending in one or more drops o f Red food coloring Force tinted frosting through pastry bag and N o . 3 stem decorating tube to write on cake. To make nosegays, place small red gumdrops on wooden picks. Make soft folds in doilies from center to edge. Poke wooden picks down through center o f doily and tie in place with red ribbon. Place nosegays around cake. Make one nosegay without ribbon for top o f cake. One 9-in. round or heart-shape layer cake Note: If round cake layers are used, make heart shape by placing a waxed-paper pattern on layers and cutting around it with a knife.

—Christmas Tree Cake
(See center color photo) Prepare three 9-in. round cake layer pans. Follow A Recipe, making one and one-half times recipe. D o not prepare filling and SevenMinute Frosting. Prepare White Velvet Frost­ ing (double recipe, page 6 6 ) . Place one-third o f frosting in a bowl and tint by blending in one or more drops green food coloring. Frost (page 33) two cake layers with untinted twothirds frosting. Cut third layer into a tree shape by cutting around a tree-shape waxedpaper pattern with a knife. Frost tree-shape layer with the tinted frosting and place on top of other two cake layers. Decorate tree with red cinnamon candies.

Fold (page 4) whipped cream into slightly thickened strawberry mixture. Turn into pre­ pared mold. Chill in refrigerator until firm. Meanwhile, wash rotary beater and bowl and return to refrigerator to chill. W h e n Strawberry Bavarian Cream is firm, unmold (page 4 ) . Using chilled bowl and beater, beat until cream stands in peaks when beater is slowly lifted upright VA cup chilled whipping cream Decorate top o f Bavarian with whipped cream forced through pastry bag and N o . 27 decorat­ ing tube for border and a N o . 6 decorating tube for flower. 8 to 10 servings

Strawberry

Bavarian

Cream

Strawberry Bavarian Cream
Set out a lJ-£-qt. heart-shape mold. Place rotary beater and bowl in refrigerator to chill. Set out to thaw ' 2 12-oz. pkgs. frozen sliced, sweet­ ened strawberries (about 2 Vi cups) Meanwhile, pour into a small bowl Vi cup cold water Sprinkle evenly over the water 1 Vi tablespoons ( I V i env.) unflavored gelatin Let stand about 5 min. to soften. Dissolve completely by placing over very hot water. W h e n gelatin is dissolved, stir it and blend into a mixture o f thawed strawberries and 6 tablespoons sugar 1 Vi tablespoons lemon juice 1 teaspoon almond extract Stir until well blended. Chill in refrigerator or in pan o f ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. Lightly oil mold with salad or cooking oil (not olive oil) and set aside to drain. Meanwhile, using chilled bowl and beater, beat about one half o f cream at a time until of medium consistency (piles softly) 1 % cups chilled whipping cream Combine the two portions o f whipped cream. Fold into whipped cream, 3 drops at a time, until desired color is reached 10 to 12 drops red food coloring 22

Pineapple Cream Filling
Set out to drain contents o f 1 No. 2 can crushed pineapple (1 cup, drained) Scald (page 4) in top o f double boiler 1 Vi cups milk Meanwhile, sift together into saucepan Vi cup sugar 2 tablespoons cornstarch Vi teaspoon salt Add, stirring well Vi cup cold milk Gradually stir in scalded milk. Wash double boiler top to remove scum. Stirring gently and constantly, bring starch mixture rapidly to boiling over direct heat and cook for 3 min. P o u r mixture into double boiler top and place over simmering water. Cover and c o o k 10 to 12 min., stirring three or four times. Remove cover ind vigorously stir about 3 tablespoons hot mixture into 3 eggs, well beaten Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat. Cover and cool. Stir in crushed pineapple and 1 teaspoon vanilla extract Chill in refrigerator until ready to use. About 3 cups filling Note: For Valentine Cookies (sugar cookies), see recipe, page 65, and photo, page 64.

St. patjack's day
In the middle of the Lenten season comes this gay holiday when clay pipes, shamrocks, the Blarney Stone and the Wearing of the Green become the order of the day. Celebrated originally in Ireland, this holiday has now become an integral part of our American heritage. Baked Fish Steaks • Base Recipe —Baked Stuffed Fish
Follow A Recipe. Substitute 3 lbs. dressed fish such as snapper, halibut, trout or whitefish for steaks. Wash and dry thoroughly. Omit curry powder. Loosely fill fish cavity with Herb Stuffing (one-half recipe, page 4 3 ) . T o close cavity, skewer and lace with cord. Bake 40 to 60 min., or until fish flakes easily when pierced with a fork. R e m o v e skewers and cord before serving. Serve with Maitre d'Hotel Butter (on this page).

Set out a bake-and-serve platter or shallow baking dish. Wash, coarsely chop, mix and line platter or baking dish with equal quantities o f Parsley Celery leaves Onion (outer skin removed) Wipe with a clean, damp cloth 2 lbs. fish steaks, cut about 1 in. thick (such as cod, haddock, halibut, salmon or tuna) (If using frozen steaks, thaw according to directions on package.) Sprinkle o n both sides of fish steaks a mixture of 1 Vi teaspoons curry powder Vi teaspoon salt Vi teaspoon pepper Arrange on parsley mixture. On each steak, place a slice o f Bacon Bake uncovered at 350°F 25 to 30 min., or un­ til fish flakes (page 4) when gently pierced with a fork. Serve with Ma it re d 'Hotel Butter (on this page). 6 servings

Maitre d'Hdtel Butter
Cream together until blended Vi cup softened butter 2 tablespoons lemon juice 2 teaspoons chopped parsley VA teaspoon salt Vi teaspoon pepper Serve with fish. About Vi cup Maitre d'Hotel 23

—Baked Fillets
Follow A Recipe. Substitute fillets such as cod, perch, trout or flounder for steaks. Sub­ stitute tarragon for curry powder.

Butter

1

24

Irish Stew

A Base Recipe
Set out a large kettle or Dutch oven having a tight-fitting cover. W i p e with a clean, damp cloth 2 lbs. boneless lamb (shoulder) Cut meat into 2-in. pieces. T o coat meat evenly, shake two or three pieces at a time in a plastic bag containing a mixture o f , Vs cup flour 2 teaspoons salt Vi teaspoon monosodium glutamate VB teaspoon pepper Melt in the kettle or Dutch oven 3 tablespoons fat Brown lamb pieces on all sides in hot fat, over medium heat, turning occasionally. Pour off excess fat. Remove from heat and slowly pour into the kettle 1 qt. hot water Cover and bring to boiling over high heat. Simmer over low heat about V/i hrs., or until meat is almost tender. Plan to add vegetables to cooking mixture about 45 min. before end o f cooking period. About 15 min. before adding vegetables to stew, cut off r o o t ends and a thin slice from the stem ends o f 6 small onions Peel, rinse and set aside. Trim roots, separate stalks, remove blemishes and wash 4 stalks celery, with leaves Cut crosswise into J-3-in. slices and set aside.

Wash, scrape, cut into aDout A-in. pieces and set aside 4 small carrots Wash, pare and quarter 6 medium-size (about 2 lbs.) potatoes 1 medium-size turnip Add the prepared vegetables to the stew with 1 Vi teaspoons salt 1 teaspoon monosodium glutamate VB teaspoon pepper Cover and simmer about 45 min., or until meat and vegetables are tender. Just before removing meat and vegetables from stew, dissolve in a small amount o f hot water 2 teaspoons concentrated meat extract With slotted spoon, remove meat and vege­ tables from stew to hot dish. Stir into the cooking liquid the dissolved concentrated meat extract. To thicken cooking liquid, put into 1-pt. screwtop jar Vi cup cold water Sprinkle into it VA cup flour Cover jar tightly and shake until mixture is well blended. Slowly pour one half o f the mixture into cooking liquid while stirring constantly. Bring to boning. Gradually add only what is needed o f remaining flour-water mixture for consistency desired. Bring mixture to boiling after any addition. Cook 3 to 5 min. Return meat and vegetables to kettle and heat thoroughly. Garnish stew with chopped parsley. Serve immediately. 8 to 10 servings

Irish

Stew

—Savory Lamb Stew
Follow A Recipe. Add to meat with seasonings a mixture o f M teaspoon savory, H teaspoon basil and M teaspoon marjoram. Omit turnip.

25

—Irish Stew with Dumplings
Follow A Recipe. During first 25 min. vege­ tables are cooking, prepare Dumplings. Bring stew to boiling. Drop batter by tablespoonfuls on top o f stew. Dumplings should rest on meat and vegetables; if dumplings settle down into the liquid, they may be soggy. If necessary, pour off excess liquid to prevent this. Cover tightly and c o o k over medium heat 20 min. without removing cover. Remove dump­ lings, meat and vegetables to hot dish. For Dumplings—Sift together 2 cups sifted flour, 4 teaspoons baking powder and 1 tea­ spoon salt. Cut in 1 tablespoon shortening with pastry blender or two knives until mixture resembles rice kernels. Quickly stir in with a fork, until just blended, % cup milk and 1 tablespoon chopped parsley or about H cup chopped mint.

Shamrock Sandwiches
These open-face sandwiches served with Dublin Pineapple Salad spell real eating enjoyment. For Sandwich Spread—Cream until fluffy VA cup butter or margarine Blend in 3 tablespoons finely chopped chives, parsley or water cress 2 tablespoons mayonnaise VA teaspoon prepared horse-radish Vi teaspoon monosodium glutamate Few grains salt Add a drop or more o f green food coloring for a green-colored spread. Set spread aside to let flavors blend. About 1 cup spread For Shamrocks—Place on a flat working sur­ face White or whole wheat bread slices W i t h a shamrock-shape cookie cutter, or a sharp knife and a waxed-paper pattern, care­ fully cut shamrocks from bread slices. Evenly spread shamrock cut-outs with butter mixture. Garnish each with a sprig o f parsley or water cress, chopped chives or a green olive slice. If sandwiches are to be stored in refrigerator until serving time, line a shallow pan with waxed paper, aluminum foil or moisture vapor-proof paper. Lay sandwiches in pan but do not stack. Cover pan tightly with waxed paper, aluminum foil or moisture-vapor-proof paper, or place in plastic bag.

Lemon-Chive Potatoes

A Base Recipe
Wash and c o o k covered in boiling salted water to cover 12 (about 1 Vi lbs.) small new potatoes Cook about 20 min., or until potatoes are tender when pierced with a fork. Meanwhile, melt in a small saucepan Vb cup butter or margarine Stir in 2 tablespoons minced chives 1 tablespoon lemon juice 2 teaspoons grated lemon peel (page 3) Vi teaspoon salt VA teaspoon monosodium glutamate Vi teaspoon pepper Keep mixture warm. Drain potatoes. T o dry them, shake pan over low heat. Peel potatoes immediately and place in warm serving dish. Pour butter mixture over potatoes and turn them to coat well. Serve immediately. 4 servings

-Lucky St. Pat-wic
Follow A Recipe for sandwich spread. Cut out bread horseshoes using waxed-paper horseshoe pattern 2 A in. long. Toast both sides o f bread lightly in broiler. Spread with butter mixture. Serve immediately.
l

—Parsley New Potatoes
Follow A Recipe. Omit lemon juice and peel. Substitute chopped parsley for chives.

Pour into a small bowl Vi cup reserved pineapple sirup Sprinkle evenly over sirup 2 tablespoons (2 env.) unflavored gelatin Let stand about 5 min. to soften. Add to remaining reserved pineapple sirup Cold water (enough to make 2 cups liquid) Heat until very hot. Remove from heat and immediately stir in softened gelatin until gela­ tin is completely dissolved. Add, stirring until sugar is dissolved VA cup sugar VA teaspoon salt Chill in refrigerator or in pan o f ice and water until gelatin mixture is slightly thicker than consistency o f thick, unbeaten egg white. (If placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally.) Lightly oil pan or mold with salad or cooking oil (not olive oil) and set aside to drain. Blend together until o f medium consistency 8 oz. cream cheese, softened 2 tablespoons lemon juice 2 teaspoons grated lemon peel (page 3) Set aside. When gelatin is about same consistency as cheese mixture, stir in several tablespoons cooled gelatin. Continue to slowly add gela­ tin, beating constantly, until well blended. Using chilled bowl and beater, beat until cream is o f medium consistency (piles softly) 1 cup chilled whipping cream Gently fold (page 4) whipped cream and crushed pineapple into salad mixture. Turn into prepared pan or mold. Chill in refriger­ ator until firm. Unmold (page 4 ) . Garnish with salad greens and "shamrocks." Slice and serve with mayonnaise. 8 servings For Shamrocks—Using green pepper, cut small shamrocks with shamrock cookie cutter (or trace around cardboard pattern). Use water cress or parsley stems for shamrock stems.

Green Goddess Salad
For Dressing—Blend thoroughly in a 1-pt. jar 1 cup mayonnaise Vi cup thick sour cream 3 tablespoons white wine tarragon vinegar 1 tablespoon lemon juice Vi cup finely chopped parsley 3 tablespoons finely chopped onion 3 tablespoons mashed anchovy fillets 1 small clove garlic, finely minced 1 tablespoon chopped chives 2 teaspoons chopped capers Vi teaspoon salt Vi teaspoon pepper Cover jar tightly and chill in refrigerator 3 to 4 hrs. For Salad—Wash in cold water, discard bruised leaves and drain well Salad greens (such as lettuce, curly endive or escarole) T o p each salad with H cup dressing. 6 servings -

Dublin Pineapple Salad

A Base Recipe
Set out a 9 H x 5 M x 2 M - i n . loaf pan or a 2-qt. mold. Place rotary beater and bowl in refrig­ erator to chill. Set aside to drain, reserving sirup in a 2-cup measuring cup, contents o f 1 No. 2 can crushed pineapple (about 1 V*2 cups, drained) 26

—Pineapple Rice Dessert
Follow A Recipe. Omit cream cheese mixture. Blend with crushed pineapple 1 cup cooked

27 rice, chilled, and M cup drained, chopped green cherries. Continue as in A Recipe. For garnish, drain on absorbent paper additional green cherries with stems. Place cherries around base o f mold. Slice mold and serve each slice topped with Sweetened Whipped Cream, tinted green, and a green cherry. For Cooked Rice—Bring 1 qt. water, 1 tea­ spoon salt and M teaspoon monosodium glutamate to boiling in a deep saucepan. So boiling does not stop, gradually add H cup rice to water. Boil rapidly uncovered 15 to 20 min., or until a kernel o f rice is entirely soft when pressed between fingers. Drain in colan­ der or sieve; rinse with hot water to remove loose starch. 1 cup rice Note: The Rice Industry no longer considers it necessary to wash rice before cooking.

Greengage Plum Ice
You'll think they've kissed the Blarney Stone the way they'll praise this cooling, tart ice. This recipe may be prepared in a dasher-type freezer or in refrigerator. W h e n using refrig­ erator, set refrigerator control at coldest oper­ ating temperature. Cut in halves, pit and force through sieve or food mill 214 cups (No. 2 can) greengage plums and sirup (about 2Vi cups puree) Set aside. Pour into a small cup or custard cup VA cup water Sprinkle evenly over water 2 teaspoons unflavored gelatin Let gelatin stand about 5 min. to soften. Meanwhile, heat until very hot A cup water Remove from heat and immediately stir in softened gelatin until gelatin is completely dissolved. Add and stir until sugar is dissolved Vi cup sugar Vi teaspoon salt Set aside to c o o l .
3

For Sweetened

Whipped

Cream—Beat

114 cups chilled whipping cream in chilled bowl with chilled rotary beater. Beat until cream stands in peaks when beater is slowly lifted upright. Beat in H cup sifted confec­ tioners' sugar and 2 teaspoons vanilla ex­ tract with final few strokes. If desired, blend food coloring, one or more drops, into whipped cream until desired color is reached.

Quick-Cooking Rice
Cooked rice prepared from packaged precooked rice may be substituted if directions o n the package are followed carefully for amount and timing.

Combine plum puree with sugar sirup and 1 cup orange juice 2 tablespoons lemon juice To tint ice, mix in one or more drops Green food coloring Cool. Pour into refrigerator tray. Freeze until firm (3 to 4 hrs.), stirring two or three times. Serve in chilled sherbet cups. 1 qt. Greengage Plum Ice

If *l

easter
steeped in tradition, Easter Sunday is a day of fchurch services, flowery new straw hats and gaily fted Easter baskets. To the young child, these baskets the Easter Bunny and brightly colored eggs. To the ^rown-up, Easter would not be complete without an Easter parade followed by an informal morning brunch.

Stuffed H a m Slices
Set out a 13 Ax&%xl%-in. Set out 2 smoked ham slices, cut about Vi in. thick Place o n e ham slice in the baking dish. Mix together 4 cups (4 slices) soft bread cubes Vi cup (about 2 Vi oz.) raisins VA cup firmly packed brown sugar Vi teaspoon dry mustard Lightly toss bread mixture with Vi cup butter or margarine, melted Lightly spoon stuffing evenly over ham slice in dish. T o p stuffing with second ham slice. Insert around edge o f top slice o f ham Whole cloves Drain (reserving sirup) 1 No. 2 can sliced pineapple (about 10 slices pineapple) Place two slices o f pineapple in each corner of baking dish. Cut the two remaining pine­ apple slices into wedges and arrange wedges to resemble flower petals on top o f ham. Brush top ham slice with reserved pineapple sirup. Roast stuffed ham slices uncovered at 300°F about hrs. Brush top ham slice with pine­ apple sirup several times during roasting.
l

Garnish ham slices with parsley and serve. 6 to 8 servings baking dish.

Spring Roast H a m • Base Recipe

Set out a shallow roasting pan with rack. Follow directions o n wrapper or wipe with a clean, damp cloth 10-lb. smoked whole ham Place ham fat side up o n rack. Insert roast meat thermometer in center of thickest part of lean, being sure bulb does not rest on bone or in fat.

Stuffed Ham Slices

Roast uncovered at 300°F. Meanwhile, prepare Pineapple Glaze.

For Pineapple Glaze—Blend together
Vi cup firmly packed brown sugar 1 Vi teaspoons cornstarch Vi teaspoon dry mustard Stir in 1 cup (9-oz. can) crushed pineapple Bring mixture to boiling and c o o k until mix­ ture is thick, stirring constantly. Keep warm. Remove ham from o v e n after it has cooked about 2Vi hrs. R e m o v e rind (if any), being careful not to remove fat. Cut fat surface into diamond pattern or use scalloped cookie cut­ ter to make flower pattern. Place in center o f each diamond or flower Whole clove Spread ham with Pineapple Glaze. Return to oven and continue roasting about 45 min., or until internal temperature reaches 160°F. (Total roasting time is about 3 hrs., allowing 18 to 20 min. per pound.) Serve garnished with colored, decorated, hardcooked eggs in cup nests, and parsley. About 20 servings

Roast Leg of Lamb
Set out a shallow roasting pan with rack. W i p e with a clean, damp cloth 5- to 6-lb. leg of lamb D o not remove the fell (thin, papery c o v e r i n g ) . Rub lamb with a mixture o f 2 teaspoons salt 1 teaspoon monosodium glutamate VA teaspoon pepper Place lamb skin side down o n rack in pan. Insert roast meat thermometer in center o f thickest part o f meat, being sure that bulb does not rest on bone or in fat. Roast lamb uncovered at 300°F about 3 hrs., allowing 30 to 35 min. per pound. Meat is medium done when thermometer reaches 175°F and well done at 180°F. Place paper frill (page 9) around end o f leg bone. Serve on warm platter. Garnish with parsley or mint leaves. About 10 servings

—Spring Roast Half Ham
Follow A Recipe. Substitute 5-lb. shank or butt half of smoked ham for the whole ham. Allow 22 to 25 min. per pound of ham. Substi­ tute for Pineapple Glaze a mixture o f Vi cup firmly packed brown sugar, 1 tablespoon vine­ gar, 2 teaspoons flour and Vi teaspoon dry mustard. Press into glaze maraschino cherries, pineapple chunks and whole cloves to form design. About 10 servings

30

Hard-Cooked Eggs

A Base Recipe
Put into a large saucepan and cover c o m ­ pletely with cold or warm water 1 doz. eggs Cover tightly. Bring water rapidly just to boiling. Turn off heat. If necessary to pre­ vent further boiling, remove saucepan from source o f heat. Let eggs stand covered 20 to 22 min. Plunge cooked eggs promptly into running cold water. Immediately crackle shells under water. Roll egg between hands to loosen shell. W h e n cooled, start peeling at large end. One doz. Hard-Cooked Eggs Note: Eggs are a protein food and therefore should never be boiled.

Eggs

Benedict

Poached Eggs

A Base Recipe
Grease bottom o f a small skillet. Add water to 2-in. depth or enough to rise 1 in. above tops o f eggs. Add to water Vt to VA teaspoon salt Bring water to boiling and then reduce heat to keep water simmering. Uncover pan. Break (only one at a time) into a saucer or small dish 4 eggs Tilting dish toward edge o f pan, quickly slip each egg into water; do not crowd. Cook un­ covered 3 to 5 min., depending upon firmness desired. Carefully remove eggs with slotted spoon. T o drain, hold spoon on folded paper napkin a few seconds. Serve plain or on hot, buttered, toasted bread or English muffin halves; or serve with vege­ tables. Season with salt and pepper or pa4 servings

—Easter Eggs
Follow A Recipe, but do not crackle or re­ m o v e shells. Dip cooled eggs into food dyes (follow directions o n package). For a center­ piece, arrange dyed eggs in nests o f artificial grass or in a basket. Another attractive centerpiece is an Easteregg parade. For gay Easter bonnets, glue tiny ribbons, artificial flowers and veiling onto small paper cups. Use your imagination in designing the bonnets as well as the faces on the eggs. Use water colors and a fine brush to paint the facial features. W h e n paint has dried, set each egg in an egg cup and top with a "bonnet." Shelled eggs may be dipped in food coloring and used as garnishes for meat platters.

—Eggs Benedict
Cover buttered, toasted English muffin halves with round slices o f hot, cooked ham. Pro­ ceed with A Recipe. Place a poached egg on each ham slice and top with Hollandaise Sauce (page 3 2 ) . A griddle or heavy skillet will be needed. Prepare Yeast Rolls (one-half recipe, page 60; use only 2 tablespoons sugar) After punching down dough, turn onto lightly floured surface. Roll dough to J-3-in. thickness. Cut out muffins, using a 4-in. round waxedpaper pattern. Sprinkle baking sheet lightly with Corn meal W i t h wide spatula, m o v e muffins carefully to baking sheet. Cover and let rise again until nearly doubled. Set griddle or heavy skillet over l o w heat. (A low heat is necessary for muffins to c o o k to complete doneness inside before the outside burns. For an even low heat, slip an asbestos mat under griddle.) Test griddle; it is hot enough for baking when drops o f cold water dance in small beads o n surface. Lightly grease griddle or skillet. Transfer muffins care­ fully to griddle with wide spatula. D o not cover muffins. Bake muffins o n top o f range 15 to 20 min. on each side, or until a golden brown. Split muffins horizontally and toast for the Eggs Benedict (on this page). T o split muffins for toasting in the electric toaster, cut with a knife; for the broiler, tear apart with a fork. Butter while hot. Cool and wrap "extras." Serve toasted with orange marmalade. About 8 4-in. muffins Hot Cross Buns

Hot Cross Buns

Base Recipe

Set out baking sheets. Coarsely c h o p 3 oz. candied citron (about Vi cup, chopped) Mix with the citron and set aside 1 cup currants Prepare Yeast Rolls (one-half recipe, page 60; sift 1 teaspoon cinnamon and VA teaspoon allspice with the flour. Stir currant mixture in be­ fore last addition of flour.) After punching down, form dough into a roll 2 in. in diameter. Cut crosswise into l H - i n . pieces. T u c k under ends to make smooth, round buns. Place o n baking sheet about 1 in. apart. With lightly greased knife or scissors, cut a deep cross in top o f each bun. Brush tops with Melted butter or margarine Cover with waxed paper and towel and let rise 15 to 25 min., or until nearly doubled. Bake at 425°F 12 to 15 min., or until buns are golden brown. While buns are baking, prepare Confectioners' Sugar Frosting (onehalf recipe, page 66) Remove buns from baking sheet to cooling racks. Cool buns slightly; using a spoon, drizzle frosting into cross on each bun. I K to 2 doz. buns

—Saffron Buns
Follow A Recipe. Omit cinnamon and allspice. Before beating eggs, pour 1 tablespoon boil­ ing water over M teaspoon saffron. Cool to lukewarm. Beat into dough with the eggs. w 0. -

Star Cake
(Pound Cake)

A Base Recipe
Prepare (page 33) a star-shape (about lj^-qt.) mold. Sift together 2 Vi cups sifted cake flour % teaspoon baking powder Vi teaspoon salt Vi teaspoon mace Set aside. Cream together until butter is softened 1 cup butter 2 teaspoons grated lemon peel , (page 3) 1 Vi teaspoons vanilla extract Vi teaspoon almond extract Add gradually, creaming until fluffy after each addition 1 cup plus 2 tablespoons sugar Add in thirds, beating well after each addition 4 eggs, well beaten Blend in dry ingredients in fourths. After each addition, beat only until smooth. Finally beat only until batter is smooth. (Do not overbeat.) Turn batter into mold. With spatula, draw batter from center toward points of star, leaving a slight depression in batter at center. Bake at 325°F 1 hr. 10 min., or until cake tests done (page 3 3 ) . Cool and remove from mold as directed (page 3 3 ) . When cake is cooled, frost (page 33) with White Velvet Frosting (page 66) One Star Cake

Hollandaise Sauce
Hollandaise Sauce
Set out a small double boiler. In the- top o f the double boiler, beat with a wire whisk until thickened and light colored 2 egg yolks 2 tablespoons cream Blend in VA teaspoon salt Few grains cayenne pepper Place top o f double boiler over hot (not boil­ ing) water. (Bottom o f double boiler top should not touch water.) Add gradually, beat­ ing constantly 2 tablespoons lemon juice or tarragon vinegar Cook over l o w heat, beating constantly with the whisk, until sauce is consistency o f thick cream. R e m o v e double boiler from heat, leav­ ing top in place. Add, beating constantly, Vi teaspoon at a time Vi cup butter or margarine Beat with whisk until butter is thoroughly melted and blended into mixture. Serve im­ mediately. If necessary, this sauce may be kept warm 15 to 30 min. over hot water. Stir occasionally. Co 'er tightly. _ * 1 cup sauce

—Lamb Cake
Thoroughly mix 2 tablespoons shortening and 1 tablespoon flour; generously brush both sides of lamb mold. Follow A Recipe. Turn batter into face-side o f mold, filling it level. Spoon a small amount o f batter into back-side of mold, being careful to fill ears. Cover faceside with back-side. Set on baking sheet. Bake at 325°F about 1 hr. Remove from oven and carefully remove top of mold. Turn cake out onto cooling rack after 10 min. W h e n cooled, frost with SevenMinute Frosting (page 66) and sprinkle with moist, shredded coconut, cut. Use raisins for eyes a.id nose and candied cherry for mouth.

A

CHECK-LIST FOR SUCCESSFUL

BAKING

V READ AGAIN "It's Smart To Be Careful— There's No Substitute for Accuracy" (page 3 ) . V PLACE OVEN RACK so top of product will be almost at center of oven. Stagger pans so no pan is directly over another and they do not touch each other or walls of oven. Place single pan so that center of product is as near center of oven as possible. a/ PREPARE PAN—For cakes with shortening and cake rolls, grease bottom of pan only; line with waxed paper cut to fit bottom; grease waxed paper. For cakes without shortening (sponge type), do not grease or line pan. For both yeast breads and quick breads, grease bottom of pan only. Some rich yeast doughs such as Schnecken should be baked in lightly greased pans. For cookies, lightly grease cookie sheets. If recipe directs "set out pan," do not grease or line pan. \ / HAVE ALL INGREDIENTS at room temperature unless recipe specifies otherwise. y SIFT ALL FLOUR except whole-grain types be­ fore measuring. Spoon lightly into measuring cup. Do not jar cup. Level with straight-edged knife or spatula. y/ CREAM SHORTENING (alone or with flavor­ ings) by stirring, rubbing or beating with spoon or electric mixer until softened. Add sugar in small amounts; cream after each addition until all graininess disappears and mixture is light and fluffy. Thorough creaming helps to insure a fine­ grained cake. y BEAT WHOLE EGGS until thick and piled softly when recipe calls for well-beaten eggs. \ / BEAT EGG WHITES as follows: Frothy—entire mass forms bubbles; Rounded PEAKS — peaks turn over slightly when beater is slowly lifted up­ right; Stiff PEAKS—peaks remain standing when beater is slowly lifted upright. \ / BEAT EGG YOLKS until thick and lemoncolored when recipe calls for well-beaten egg yolks.
V WHEN LIQUID AND DRY INGREDIENTS are

bottom and sides of bowl during mixing. If using an electric mixer, beat mixture at a low speed when alternately adding the liquid and dry ingredients. \ / FILL CAKE PANS one-half to two-thirds full. y/ TAP BOTTOM OF CAKE PAN sharply with hand to release air bubbles before placing in oven. V APPLY BAKING TESTS when minimum bak­ ing time is up. For cakes, touch lightly at center; if it springs back, cake is done. Or insert a cake tester or wooden pick in center; if it comes out clean, cake is done.
V COOL BUTTER CAKES 10 min. in pan on cool­

ing rack after removing from oven; cool spongetype cakes as recipe directs. y REMOVE CAKE from pan after cooling. Run spatula gently around sides of pan. Cover with cooling rack. Invert and remove pan. Turn right side up immediately after peeling off waxed paper. Cool cake completely before frosting. y FILL LAYER CAKES—Spread frosting or filling over top of bottom layer. Cover with the other layer. Repeat procedure if more layers are used. If necessary, hold layers in position with wooden picks; remove when frosting is set. y FROST FILLED LAYER CAKES—Frost sides first, working rapidly. See that frosting touches plate all around bottom, leaving no gaps. Pile remain­ ing frosting on top of cake and spread lightly. \J TEST for lukewarm liquid (80°F to 85°F) by placing a drop on wrist; it will feel neither hot nor cold. y KNEAD DOUGH by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it a quarter turn. Repeat proc­ ess rhythmically until the dough is smooth anp! elastic, 5 to 8 min., using as little additional flour as possible. Always turn the dough in/the same direction. ;
\f REMOVE ROLLS-iBREAD AND*?0"<%|ES
r

i

added alternately to cake batter,' begin and end with dry. Add dry ingredients in fourths, liquid in thirds. After each addition, beat only until smooth. Finally, beat only until hatter is smooth (do not overheat). Scrape spoon or neater and 33

pans ls they coriSesfcom the ojfeh .pn'Hpfoihei-as wisii*lirected. Se « cooling iP5cks. ST if KEEP TOPS of yeast loatef apd|jj immediately brdshing with bustier as they come from the liven,

HOW

TO

COOK

VEGETABLES
of red cabbage by adding a small amount of vinegar or lemon juice at end of cooking period, just before draining. A desirable boiled vegetable is free from excess water, retains its original color and is well seasoned. Pieces are uniform and attractive. BROILING—Follow directions in recipes.
F R Y I N G A N D DEEP-FRYING—Follow

Wash fresh vegetables, but do not soak them in water for any length of time. If they are wilted, put them in cold water for a few minutes. Cauliflower, broccoli, artichokes and Brussels sprouts must be soaked 20 to 30 min. in salted water before they are cooked to remove small insects and dust which sometimes settle in them. To prepare taste-tempting vegetables and to re­ tain their abundant minerals and vitamins, cook them carefully and quickly. B A K I N G — B a k e such vegetables as potatoes, tomatoes and squash without removing skins. Pare vegetables for oven dishes, following direc­ tions given with recipes. B OILING—Have water boiling rapidly before adding vegetables. Add salt at beginning of cook­ ing period (M teaspoon per cup of water). After adding vegetables, again bring water to boiling as quickly as possible. If more water is needed, add boiling water. Boil at a moderate rate and cook vegetables until just tender. In general, cook vegetables in a covered pan, in the smallest amount of water possible and for the shortest possible time. Exceptions for amounts of water or for covering are: Asparagus—tie stalks in bundles and stand them upright in a small, deep pan containing at least 2 in. of boilijig water; cover pan loosely. Broccoli —split lengthwise any stalks over Vi. in diameter; tie in bundles and stand them in a deep pan containing boiling water up to the flowerets; cover pan loosely.
Green Vegetables (peas a n d green or lima beans)

directions

in specific recipes. P A N N I N G — F i n e l y shred or slice vegetables. Cook slowly until just tender in a small amount of fat, in a covered, heavy pan. Occasionally move with spoon to prevent sticking and burning. S T E A M I N G — C o o k i n g in a pressure saucepan is a form of steaming. Follow directions given with saucepan because overcooking may occur in a matter of seconds. Note: Some saucepans having tight-fitting covers may lend themselves to steaming vegetables in as little as 1 teaspoon water, no water or a small amount of butter, margarine or shortening.
C A N N E D V E G E T A B L E S —Reduce liquid from can to one half the original amount by boiling rapidly. Add the vegetables to reduced liquid and heat tbem thoroughly and quickly. HOME-CANNED VEGETABLES—Boil 10 min.

(not required for tomatoes or sauerkraut).
DRIED (Dehydrated) VEGETABLES—Soak and

—cover loosely. Potatoes—cook in water to cover. Spinach —cook in partially covered pan with only the water which clings to spinach leaves after final washing.
Strong-flavored Vegetables (cauliflower, mature c a b b a g e a n d Brussels s p r o u t s ) — c o o k loosely cov­

cook as directed in specific recipes.
F R O Z E N V E G E T A B L E S — D o not thaw before cooking (except thaw corn on cob and partially thaw spinach). Break frozen block apart with fork during cooking. Use as little boiling salted water as possible for cooking. Follow directions on package.

ered in a large amount of water. Restore color

IDENTIFICATION OF F O O D S IN CENTER COLOR P H O T O Unterclockvi-se:
"

ScitteA A l m o n d s , ( p a g e 3 ) ; Dark Plum Pudding (page 51) and
C a n d i e d Y a m s (page 4 8 ) ; with GibSet Gravy P o m e g r a n a t e M o l d (page Ac-sorted Yeast 49); Rolls

erry Sauce (page 5 2 ) ; spiced or b a n d i e d peaches; French-Style Green Beans ^ O n i o n s (page 4 4 ) ; ftee-lt Turkey ©60) (page; 42) (page 5 8 ) :

Christmas Tree C a k e (page 2 1 ) .

Jflie 4 t k o f

j u l y

The parade is coming! There goes the band, with drums and marching men. Then the traditional fireworks blast the sky. Later come the picnics and backyard parties with a parade of foods from crispy fried chicken to colorful chocolate drum cake. Let's celebrate!

Chicken in a Basket A Base Recipe
Set out a D u t c h oven or a large, heavy skillet having a tight-fitting cover. Clean 2 frying chickens, 2 lo 3 lbs. each, ready-to-cook weight (If chickens are frozen, thaw according to directions on package.) Disjoint chickens and cut into serving-size pieces. Rinse and pat dry with absorbent paper. To coat chicken evenly, shake 2 or 3 pieces at a time in a plastic bag containing a mix­ ture of 1 cup flour 2 teaspoons salt 2 teaspoons paprika 1 teaspoon monosodium glutamate Vi teaspoon poultry seasoning Vi teaspoon pepper Melt in the skillet over medium heat Fat (or use cooking oil),to at least 14-in. depth Starting with meaty pieces o f chicken, place them skin side down in skillet. Put in less meaty pieces as others brown. T o brown all sides, turn pieces as necessary with two spoons 37

or tongs. W h e n chicken is evenly browned, reduce heat and add 1 to 2 tablespoons water Immediately cover skillet. Cook slowly 25 to 40 min., or until thickest pieces o f chicken are tender when pierced with a fork. Uncover the last 10 min. to crisp skin. Place individual servings in baskets lined with paper or cloth napkins. About 4 servings

—Maryland-Fried Chicken
Coat pieces o f chicken as in A Recipe. Dip them into 2 eggs beaten with 3 tablespoons water. Roll chicken pieces in I K cups fine, dry bread crumbs (page 3) or fine cracker crumbs. Let stand 5 to 10 min. to " s e a l " coating. Cook as in A Recipe.

—Fried Young Turkey
Follow A R e a p o using 1 frying tu « y , 4 lb'= ready-to-cook weight. After.:*. ting tu jcey, add water and cover tightly. 50 to 60 min., on top o f the range, ce in oven I K to 2 hrs., or until tei when pierced with a fork. The variatio ier) for UU. jCU 1UI chicken may be used for turkey.
v 1

«

Potato Salad and Chicken in a Basket {page 37)

Potato Salad

—Hot Potato Salad
Follow A Recipe for cooking potatoes only. Cut potatoes into H-in. slices instead o f cubes. Meanwhile, dice and panbroil (page 57) 12 slices bacon. Set aside. In 6 tablespoons o f the bdcon drippings, cook VA cups chopped onion (page 4) until trans­ parent. Stir in 1 cup plus 2 tablespoons vine­ gar, VA tablespoons sugar, teaspoons salt, % teaspoon monosodium glutamate and Vi teaspoon pepper. Heat mixture to boiling. Add diced bacon to onion-vinegar mixture; pour over potato slices and toss lightly to coat evenly. Serve immediately. ^

Base Recipe

Wash, cut into halves and c o o k covered in boiling salted water to cover 6 medium-size (about 2 lbs.) potatoes Cook about 20 min., or until potatoes are ten­ der when pierced with a fork. Meanwhile, prepare (page 30) 2 Hard-Cooked Eggs Cut into eighths and set aside. Drain potatoes. T o dry potatoes, shake pan over low heat. Peel potatoes and cut into cubes (about 4 A cups, c u b e d ) . Put potatoes into a bowl and toss lightly with a mixture o f 1 teaspoon salt Vi teaspoon monosodium glutamate Vi teaspoon pepper Blend in the eggs and A cup salad dressing 2 tablespoons chopped onion Blend lightly to coat potatoes well with dress­ ing. Place in refrigerator to chill. 4 tjJQj&ervings
X 3

Celebration D a y Bean
Grease a 2-qt. casserole having a cover. Heat to boiling in a large savJbepan 1 Vi qts. water je f> Meanwhile, wash thoroughly, and discard imperfect beans from 2'/3 cups (about 1 lb.) peaYnavy) beans ped*T,n Add beans gradually to water so boiling does not stop. Simmer 2 min. and remove saucepan from heat. Set beans aside to soak 1 hr.

39 Remove rind and cut into narrow strips VA lb. salt pork Add pork strips to beans with 2 teaspoons salt Return saucepan to heat and simmer 45 min., stirring once or twice. Drain beans, reserving liquid, and turn beans and salt pork strips into casserole. Set aside while making sauce. Combine in saucepan IVi cups reserved bean liquid Vi cup firmly packed brown sugar VA cup molasses 1 tablespoon vinegar 2 teaspoons onion juice VA teaspoon dry mustard Vi teaspoon monosodium glutamate Bring to boiling. Pour sauce over beans. Cover and bake at 300°F about hrs. If necessary, add m o r e liquid to just cover beans during baking. R e m o v e cover and bake A hr. longer to b r o w n pork and beans. 8 servings
X

Spread evenly in pie shell and set aside Vi cup jellied cranberry sauce Beat until frothy 4 egg whites Add gradually, beating well after each addition VA cup sugar Beat until rounded peaks are formed. Spread lightly over gelatin mixture and gently fold (page 4) together. Turn into sauce-lined pie shell. Sprinkle with VA cup moist, shredded coconut, cut Chill pie in refrigerator until firm. Just before serving, cut a few stars with small cutter from Jellied cranberry sauce, cut into Vi-in. slices Garnish top o f pie with stars. One 9-in. pie

Coconut Chiffon Pie
Prepare, bake and set aside to cool Pastry for 1-Crust Pie (page 62; use 9-in. pie pan) Pour into a. small cup or custard cup VA cup cold water Sprinkle evenly over water 1 tablespoon (1 en v.) unflavored gelatin Let stand about 5 min. to soften. Meanwhile, m i x together thoroughly in top o f a double boiler 4 egg yolks, slightly beaten 1 cup milk Vi cup sugar V4 teaspoon salt C o o k ? o v e r simmering water, stirring c o n ­ stantly, until mixture coats a silver spoon. R e ­ move from simmering water at once and stir in softened gelatin until gelatin is completely dissolved. Blend in % cup moist, shredded coconut, cut 1 Vi teaspoons vanilla extract Chill in refrigerator or in a pan o f ice and water, until mixture begins to gel (gets slight­ ly thicker). If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally.

July 4th
Prepare Light Sponge Cake Roll (page 17) As soon as cake is turned onto towel, with longer side nearest y o u , roll c a k j f e e e Lincoln Log recipe, page 1 6 ) . * W h e n cake is cool, unroll and spread with Red jelly or jam (cherry, strawberry, raspberry or currant) Cut cake into thirds lengthwise. Again, with longer side nearest y o u , roll each section; fasten with wooden picks. Cut each rolled sec­ tion into thirds. T o make firecrackers, insert a maraschino cherry strip in the end o f each roll for the fuse. 9 rolls Note: For 4th of July Drum Cake, see Cherry Chocolate Cake recipe o n page 15.

Halloween
Who-o-o wants to be caught napping on Hallowe'en? Friendly Jack o'Lantern is watching your plans. Include typical foods that spell H-a-l-l-o-w-e- e-n. H a l l o w e ' e n Garnishes
CELERY BROOMS—Trim roots and cut off leaves o f celery; separate stalks and wash. Cut into 4-in. lengths. Taper narrow end for b r o o m handle. Cut other end into many fine strips, 1 in. long, for brush part. Chill in ice and water until brush strips separate. CHEESE PUMPKINS—Grate sharp Cheddar cheese and mold into small pumpkin-shape balls. W i t h fork or blunt end o f wooden skewer, mark grooves o n sides o f " p u m p k i n . " Insert strip o f green pepper into top for stem. DOUGHNUT BALLS—Roll " h o l e s " o f Dough­ nuts (page 64) in orange Colored Sugar (page 6 3 ) . BLACK CATS—Soften chocolate wafer can­ dies by placing them o n top o f hot cupcakes (just removed from o v e n ) . Wafer forms b o d y o f cat. W i t h wooden pick, draw tail, head, ears and whiskers, using melted chocolate from body. WITCHES' HATS—Small licorice gumdrops placed on slices o f larger licorice gumdrops make witches' hats for cake decoration. Prepare Baking Powder Biscuits (one-half recipe, page 20) Roll dough M in. thick and spread with creamed mixture. Cut into 8 strips, 1 in. wide. Wrap dough strips around length o f 8 frankfurters Pinch ends o f dough to seal. Place on baking sheet. Brush with Milk Bake at 425°F about 12 min., or until biscuit 8 servings rolls are golden brown.

Hot Spiced Cider • Base Recipe

Combine in a large saucepan 2 qts. apple cider VA cup sugar T2 whole cloves 6 whole allspice 4 3-in. sticks cinnamon ..' Heat slowly to boiling. Boil 3 to 5 m i n , , R e ^ . move spices. f ..i**
;
0

G o b l i n Franks
Your "spooks" will gobble up these franks.

Serve hot garnished with orange slices or rings of unpeeled red apple with whole cloves forced through peel. 16 servings

—Tangy Cider Punch
Omit spices and heating process in A Recipe. Combine chilled cider and sugar with 1 cup orange juice, Vi cup lemon juice and 1 qt. ginger ale. Pour over ice cubes or crushed ice in tall glasses. About 25 servings 40

Set out a baking sheet. Cream thoroughly li cup butter or margarine 1 tablespoon prepared mustard 1 teaspoon prepared horse-radish

41

Pumpkin Ice Cream
Set refrigerator control at coldest operating temperature. Set bowl and rotary beater in refrigerator to chill. Melt over simmering water 10 marshmallows, diced (page 4) 1 tablespoon boiling water Meanwhile, combine in bowl 1 cup canned pumpkin (about one-half 1-lb. can) Va cup firmly packed brown sugar 2 egg yolks, slightly beaten 2 tablespoons orange juice and a mixture o f 1 teaspoon cinnamon Vi teaspoon ginger Vi teaspoon nutmeg Vi teaspoon salt Blend thoroughly with marshmallows. Cook over simmering water, stirring constantly, about 10 min. Pour into a bowl and set in refrigerator to chill. Using chilled bowl and beater, beat until o f medium consistency (piles softly) 1 cup chilled whipping cream Fold whipped cream into chilled pumpkin mix­ ture. Pour into 1-qt. refrigerator tray. Freeze until firm. 6 servings

Popcorn Balls
If using an electric popper, follow manufac­ turer's directions. Otherwise, for each pan o f popcorn, heat in heavy skillet or saucepan having tight-fitting cover 1 tablespoon hydrogenated vegetable shortening, all-purpose shorten­ ing, lard or cooking oil Add enough popcorn to just cover bottom o f skillet, and cover tightly. Shake pan over medium heat until popping stops. Turn corn into large, warm bowl. In the same way, prepare 10 cups popped Sprinkle over p o j 1 teaspooi; Set aside. Mix in a saucepan 1 cup firmly pad A cup white con 1 Vi teaspoons vinegar Vi teaspoon salt Cook slowly until sugar is melted, briskly to 280°F (soft crack stage, page 4 ; remove from heat while testing). Keeping sirup boil­ ing, slowly stir in Vi cup undiluted evaporated milk Bring to soft crack stage again.
3

1

Caramel A p p l e s
Generously grease a baking sheet. Wash and dry 8 medium-size (2 to 3 lbs.) apples Insert 4- to 6-in. wooden skewers in stem ends. Mix in a large heavy saucepan 1/3 cups (15-oz. can) sweetened condensed milk Vi cup granulated sugar Vi cup white corn sirup Va cup firmly packed brown sugar Stirring constantly, cook to 234°F (soft ball stage, page 4 ; remove from heat while testing). Remove froin heat and stir in 1 tablespoon butter or margarine 1 Vi teaspoons vanilla extract Quickly dip and twirl apples in sirup to coat evenly. Cool on the baking sheet, skewers upright. 8 Caramel Apples

Gradually pour the hot sirup into center o f the corn. W i t h a long-handled fork, quickly stir and coat the popcorn with sirup. As soon as it is cool enough to handle, with buttered hands, gather and press the p o p c o r n into firm balls. 10 large or 20 small Popcorn Balls

Popcorn

Balls

thanksgiving
Let all of us in full accord Give grateful thanks unto the LordRoast Turkey (See center color photo)

A Base Recipe
Set out a shallow roasting pan with rack. Clean (and cut off neck at body, leaving skin) 1 turkey, 10 to 12 lbs., ready-to-cook weight (If turkey is frozen, thaw according to direc­ tions on package.) Rinse, drain and pat turkey dry with absorbent paper. Set aside. Prepare Herb or Oyster Stuffing (page 43) R u b cavities o f turkey with a mixture o f 1 to 2 teaspoons salt Vi teaspoon monosodium glutamate Lightly fill body and neck cavities with stuff­ ing. T o close body cavity, sew or skewer and lace with cord. Fasten neck skin to back with skewer. Tie drumsticks to tail. Bring wing tips onto back. Brush skin thoroughly with Melted fat Place breast up o n rack in roasting pan.

If roast meat thermometer is used, place it in center o f inside thigh muscle. W h e n done, roast meat thermometer will register 190°F. Place fat-moistened cheesecloth over top and sides o f turkey. Keep cloth moist during roasting by brushing occasionally with fat from bottom o f pan. Roast uncovered at 325°F 4 to 4M hrs., or until turkey tests done (thickest part o f drum­ stick feels soft when pressed with fingers. Protect fingers with cloth or paper napkin.) Remove turkey from oven. Remove roast meat thermometer and keep turkey hot. Allow to stand 30 to 4 0 min. before serving. This allows turkey to absorb its juices and become easier to carve. This also allows time to pre­ pare gravy and garnishes. Remove cord and skewers. Serve turkey on heated platter. Garnish with parsley and serve with Cranberry Sauce (page 4 5 ) . If desired, put Paper Frills (page 9) on drumsticks. About 16 servings

ROAST TURKEY—Fasten neck skin to the back with a skewer. Bring wing tips onto the back..

Tie the drumsticks of the turkey to the tail with cord. Brush the skin thoroughly with melted fat.

v

43

—Roast Half Turkey
Follow A Recipe; use half or quarter turkey, 3A to 5 lbs., ready-to-cook weight. R u b cut side with one half salt mixture. Skewer skin along cut sides to prevent shrinking. Tie leg to tail and wing flat against breast. Place skinside up o n rack. Roast at 325°F about 2 hrs. Meanwhile, prepare Stuffing for Half Turkey, on this page. R e m o v e turkey from rack. Spoon stuffing onto a piece o f aluminum foil and place o n rack. Cover stuffing with half turkey. Roast 1 to VA hrs. longer, or until thickest part o f drumstick feels soft when pressed with fingers. (Protect fingers with cloth or paper napkin.) About 8 servings

Note: Immediately after meal is served, remove stuffing from turkey. Store stuffing in a c o v ­ ered bowl in refrigerator. If only o n e side o f turkey has been carved, cover remainder o f turkey as snugly as possible with waxed paper or aluminum foil. If more than one-half o f the meat has been carved off, remove meat from bones and wrap in waxed paper or aluminum foil. Store in refrigerator.

—Oyster Stuffing
Drain 1 pt. oysters, reserving liquid. Pick over to remove any shell particles. Simmer oysters in liquid 3 min., or until edges o f oysters begin to curl. Chop if oysters are large. Follow A Recipe. Substitute poultry season­ ing for sage. Add oysters with bread cubes. Oyster liquid may be used for part o f milk. Note: T w o different kinds o f stuffing may be used to stuff the same bird, o n e kind in neck cavity and another in b o d y cavity.

Herb Stuffing


Mix

Base Recipe

VA cup melted butter or margarine 2 teaspoons salt 1 teaspoon sage (or Vi teaspoon each of thyme, rosemary, and marjoram) VA teaspoon pepper Lightly toss butter mixture with 2 qts. soft bread cubes (page 3) A cup milk Vi cup chopped celery with leaves Vi cup chopped onion Spoon stuffing into neck and body cavities of turkey—do not pack. Stuff the turkey just before roasting. Extra stuffing may be placed in greased covered baking dish or aluminum foil and baked with turkey the last hour o f baking time. Stuffing for 10-lb. turkey
3

—Stuffing for Half Turkey
Follow A Recipe or recipe for Oyster Stuffing, allowing % cup stuffing per serving. Spoon stuffing onto aluminum foil and place under turkey the last 1 to VA hrs. o f roasting time. Note: These stuffings may also be used for chicken, goose or duckling. Allow about 1 cup bread cubes per pound o f ready-to-cook weight of bird; if weight is 10 lbs. or less, subtract 1 cup from total; if weight is more than 10 lbs., subtract 2 cups from the total. Propor­ tionately decrease or increase remaining in­ gredients in recipe.

Test turkey for doneness; thickest part of the drumstick feels soft when pressed with fingers.

Roast Turkey garnished with parsley and served with Cranberry Sauce and Stuffed Acorn Squash.

W h i l e beans are cooking, prepare sauce.

"

For Mustard Sauce—Scald (page 4) in top

Scalloped Oysters
Grease a 2-qt. shallow casserole. Drain, reserving liquid 1 ql. oysters Pick over oysters and remove any shell par­ ticles. Set aside. Prepare cracker crumbs by rolling between waxed paper with rolling pin 48 2-in. crackers (about 3 cups crumbs) Set aside 2 cups crumbs. Prepare remaining 1 ,cup as for buttered crumbs (page 3) and set aside. Prepare and set aside Va cup finely chopped onion Set o u t • Vi cup butter Add to reserved oyster liquid Cream or milk (enough to make 2 cups) Stir into liquid 1 teaspoon salt Vi teaspoon monosodium glutamate V* teaspoon pepper Line casserole with 1 cup o f the unbuttered crumbs. Arrange about 2 cups o f oysters on crumbs. Pour 1 cup o f liquid over all. Sprinkle with o n e half o f the chopped onion and dot with one half o f butter. Repeat procedure. T o p with the buttered crumbs. Bake at 350°F 2 0 to 25 min., or until mixture is thoroughly heated. 6 to 8 servings

of double boiler % cup cream or undiluted evaporated milk Meanwhile, sift together into a small saucepan VA cup sugar 2 tablespoons dry mustard 2 teaspoons cornstarch Vi teaspoon salt Add, stirring well VA cup cream or undiluted evaporated milk Gradually add scalded milk; stir constantly. W a s h double boiler top to remove scum. Stirring gently and constantly, bring rapidly to boiling o v e r direct heat and c o o k for 3 min. Pour into double boiler top and place over simmering water. Cover and c o o k 10 to 12 min., stirring occasionally. Remove cover and vigorously stir about 3 tablespoons of this hot mixture into 1 egg yolk, slightly beaten Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly and keep mixture cooking evenly. Remove from heat. Add gradually, stirring in VA cup cider vinegar Put beans into hot serving dish. Pour sauce over beans and serve immediately. 4 or 5 servings

—French-Style Green Beans
and Onions (See center color photo)

French-Style Green Beans in Mustard Sauce

A Base Recipe
Wash, break off ends and French (cut length­ wise into fine strips) 1 Vi lbs. (about 5 cups) green beans Cook (page 36) 15 to 20 min., or until tender. (Or use two 10-oz. pkgs. frozen French-style green beans. Break apart gently with a fork or spoon while cooking. Follow directions on package for time and amount o f water.) Drain immediately and, if necessary, keep beans warm. 44

Follow A Recipe, omitting Mustard Sauce. Prepare 8 to 12 small whole onions (page 4 ) . Cook (page 36) 15 to 25 min., or until tender. Drain and combine with cooked green beans. Pour over vegetables a mixture o f M cup melted butter or margarine, Yi teaspoon salt, K teaspoon pepper and M teaspoon mono­ sodium glutamate. Toss gently. Heat slowly 5 min., or until thoroughly heated.

—Herb-Buttered Green Beans
Follow A Recipe, omitting Mustard Sauce. Add to cooked green beans a mixture o f 3 tablespoons melted butter or margarine, Vi teaspoon salt, M teaspoon lemon juice and M teaspoon rosemary or savory. Toss gently.

45 comes out clean when inserted halfway be­ tween center and edge. R e m o v e pies from oven and cool o n cooling rack. Using cookie cutter or waxed-paper pattern and knife, cut turkeys from thin slices o f Cheddar cheese Place o n e on top o f each individual pie before serving. 8 individual 4-in. pies

—Pumpkin Pie
Follow A Recipe. Prepare Pastry for 1-Crust 9-in. Pie (page 6 2 ) . Bake 10 min. at 450°F. Substitute dark brown sugar for light brown sugar. Omit mace. Increase cinnamon to 1 teaspoon, decrease ginger and nutmeg to Vi teaspoon each and add Vi teaspoon ground cloves. Omit milk and the nutmeg sprinkled on top. Bake at 350°F 50 to 60 min., or until pie tests done. Omit the cheese cut-outs. Serve the pie topped with Sweetened Whipped Cream (page 2 7 ) .

Individual Pumpkin Pies
Individual Pumpkin Pies

Base Recipe
a light-colored, pie. deli­

For those who prefer cately spiced pumpkin

Set out eight 4-in. individual pie pans. Prepare, but do not bake Pastry for Little Pies and Tarts (double recipe, page 63) Set aside in refrigerator to chill thoroughly. Meanwhile, combine 2 cups (1 -lb. can) canned pumpkin % cup firmly packed light brown sugar and a mixture o f 1 teaspoon mace A teaspoon ginger A teaspoon nutmeg Vi teaspoon cinnamon Vi teaspoon salt Combine and add to pumpkin mixture, mixing well until smooth 2 eggs, slightly beaten 1 cup cream 1 cup milk Remove pastry from refrigerator. Pour about Yt cup filling into each pastry shell. Sprinkle tops with Nutmeg Bake at 450°F 10 min. Reduce heat to 350°F and bake 20 min. longer, or until silver knife
3 3

Spicy Cranberry Sauce

Base Recipe

Combine in a small saucepan and he boiling 1 cup sugar 1 cup water 1 3-in. piece stick cinnamon Vi teaspoon salt Boil uncovered for 5 min. Add 2 cups (about Vi lb.) cranberries, washed and sorted Continue to boil uncovered without stirring about 5 min., or until skins pop open. Cool and remove stick cinnamon. Serve with meat or poultry. About 2 cups sauce

—Cranberry Sauce
Follow A Recipe. Omit stick cinnamon.

as
TIC? finale of the year. Weeks before are devoted to preparation for the warmest and merriest of holidays. Many other things are afloat, too— aromas that beckon us to the kitchen, mysterious rustles of wrapping behind closed doors, a child's squeal of delight, pleasing harmonies of carolers. We all are heirs to this precious legacy—Christmas.

Roast Goose
Set out a shallow roasting pan with rack. Clean (and cut off neck at body, leaving skin) 1 goose, 10-to 12-lbs., ready-to-cook weight (If goose is frozen, thaw according to package directions). Rinse and pat goose dry with ab­ sorbent paper. Set aside. Prepare and cool Apple Stuffing for Poultry (page 13) R u b cavity o f goose with mixture o f 1 to 2 teaspoons salt Vi teaspoon monosodium glutamate Lightly fill body and neck cavities with stuff­ ing. T o close body cavity, sew or skewer and lace with cord. Fasten neck skin to back with skewer. L o o p cord around legs and tighten slightly. Place goose breast down on rack in roasting pan. Roast at 325 °F for 4 to 5 hrs. or until goose tests done. Allow about 25 min. per pound. T o test for doneness, m o v e leg gently by grasping end o f b o n e ; the thigh joint should m o v e easily. (Protect fingers with cloth or paper.) During roasting period, spoon off fat 46

occasionally as it accumulates. This fat may be used in other cooking. Remove skewers and cord. Serve goose on heated platter. Garnish with parsley. About 8 servings

Pecan-Crusted Squash Casserole A Base Recipe
Lightly grease 1-qt. casserole. Coarsely chop and set aside % cup (about 3 oz.) pecans Cook (page 36) 1 pkg. (1 lb.) frozen squash Blend thoroughly into squash 3 tablespoons melted butter or margarine 2 tablespoons cream and a mixture o f 1 tablespoon brown sugar Vi teaspoon salt Vi teaspoon pepper Vi teaspoon monosodium glutamate Vi teaspoon ginger Blend in Vi cup of the chopped pecans. Turn mixture into casserole.

47 Combine remaining pecans with 3 tablespoons white corn sirup 2 tablespoons brown sugar 1 tablespoon melted butter or margarine Lightly drizzle this mixture over squash casserole.

—Almond-Buttered Broccoli
Follow A Recipe. Omit o n i o n and seasonings. Increase butter or margarine to /i cup. W h e n butter is hot, stir in Vi cup (about 2 oz.) toasted almonds (page 3 ) , slivered. R e m o v e from heat. Pour over broccoli in serving dish.
x

in

Bake at 350°F about 20 min., or until the glaze sets to form a crust. About 4 servings

—Almond-Buttered Asparagus
Wash asparagus and c o o k (page 3 6 ) . Drain and serve as for Almond-Buttered Broccoli.

—Stuffed Acorn Squash
Follow A Recipe; substitute 2 medium-size acorn squash for frozen squash. Omit pecans. Wash squash and cut into halves lengthwise; remove seeds and fibers. Place cut side down in baking pan. Pour in boiling water to K-in. depth in baking pan. Bake squash halves at 350°F 25 min. Turn squash cut side up and bake 25 min. longer, or until tender when pierced with a fork. Carefully scoop out squash with a spoon, with­ out breaking skins. Mash squash and proceed as for A Recipe. Pile mixture lightly into skins. Omit top glaze. Bake 8 to 10 min. longer, or until the squash is reheated and lightly browned.

Creamed Oysters a n d Turkey
Cut into chunks, enough for 2 or 3 cups cooked turkey Set in refrigerator until ready to use. Prepare in chafing dish (or saucepan) 3 cups Medium White Sauce (three times recipe, page 59; use milk or cream for liquid) Blend into sauce, in order, contents o f 2V4-oz. can deviled ham 1 pt. oysters (shell particles removed) and cooked turkey. Heat thoroughly. Meanwhile, prepare toast cups. For Toast Cups—Trim or cut crusts from 8 slices bread Lightly brush both sides o f slices with Melted butter or margarine Gently press each slice into muffin-pan well to form shell. Toast in 350°F oven 12 to 15 min., or until toast cups are lightly browned. Fill toast cups with creamed mixture. Serve at o n c e . 8 servings

Onion-Buttered Broccoli

A Base Recipe
Set out a deep saucepan.

A

Remove and discard outer leaves and cut off tough ends o f stalks from 1 lb. broccoli Soak (page 3 6 ) . Split heavy stalks lengthwise, about A in. thick. Cook (page 36) broccoli in saucepan and drain.
X

Creamed Oysters and Turkey with coffee

Meanwhile, heat in a small skillet VA cup butter or margarine Add and cook until onions are transparent 2 tablespoons finely chopped onion Mix in Vi teaspoon monosodium glutamate Vi teaspoon pepper Pour onion mixture over broccoli. Serve im­ mediately. 3 servings

48 Candied Yams (See center color photo) Persimmon M o l d Persimmons are a delicate specialty to tanta­ lize and delight your guests. Persimmons ripen best in a cool, dark place and are ready to eat when soft. Serve well chilled. The persimmon is easily adapted to many variations—in combination with other foods as well as alone. Set out a 3-cup ring mold. Empty into a bowl the contents of 1 pkg. orange-flavored gelatin Add, stirring until the gelatin is completely dissolved 1 cup very hot water Blend in Vi cup grapefruit juice Chill in refrigerator or pan o f ice and water until gelatin is slightly thicker than con­ sistency o f thick, unbeaten egg white. If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occa­ sionally. Meanwhile, lightly oil mold with salad or cook­ ing oil (not olive o i l ) ; set aside to drain. Wash, remove peel and force through a sieve 1 or 2 ripe persimmons (about 1 cup pulp) When gelatin is chilled, blend in persimmon pulp and lVi tablespoons lemon juice Pour into ring mold. Chill in refrigerator until firm. Unmold (page 4 ) . Fill center o f ring with cut fruit. Garnish with water cress. 4 to 6 servings

Set out a large saucepan having a cover and a large heavy skillet. Wash and scrub with a vegetable brush 6 medium-size (about 2 lbs.) yams or sweet potatoes Cook covered in boiling salted water to cover. Cook 30 to 35 min., or until tender when pierced with a fork. Drain potatoes and peel; set aside. Melt in skillet over medium heat Vb cup butter or margarine Blend in V% cup firmly packed brown sugar Vi teaspoon salt Bring mixture to boiling. Add potatoes. Cook over medium heat, turning potatoes several times, about 20 min., or until potatoes are well glazed and thoroughly heated. 4 to 6 servings

Fruit Wreath
W i t h a sharp knife, remove peel and white membrane from 1 grapefruit R e m o v e sections by cutting on either side of dividing membranes; remove section by sec­ tion, over bowl, to save the juice. W a s h , peel and cut into wedges 1 ripe avocado Place wedges in bowl with grape fruit so that grapefruit juice covers avocado wedges (this prevents darkening). Place in refrigerator. Rinse, remove bruised spots o n leaves and place in refrigerator to chill Curly endive Rinse, make an incision with a sharp knife and peel and remove seeds from 1 pomegranate Just before serving, make beds o f endive on individual salad plates. Overlap avocado wedges and grapefruit sections alternately in a circle to form a wreath on each bed o f endive. Sprinkle salads with pomegranate seeds. Serve with a fruit salad dressing.*** 4 servings

Persimmon Poinsettia
Remove peel from a small, ripe persimmon. Cut (to form petals) from center-top nearly to base. Place o n lettuce; bend petals down and place two thin slices o f avocado o n each "petal," so that curved sides o f "petal" are topped with avocado slices. T o complete, cover center o f poinsettia (where avocado slices meet) with toasted pistachios (page 3) Serve with French dressing.

Pomegranate M o l d
(See center color photo)

Persimmon Star
Remove peel from ripe persimmon. Cut fruit into thick, round slices and place o n e slice on salad greens on each salad plate. Arrange wedges of fruit (Fruit Wreath, page 48) to form a star. Substitute salted almonds (page 3) for pomegranate seeds in Fruit Wreath recipe. Serve with Celery Seed Dressing (on this page) or French dressing. 4 servings

Pomegranates are pink or bright red fruit. Seeds and juice are rich and abundant. They can be eaten as they are, or used as garnish for desserts and salads, or used as in this colorful mold. Set out a star-shape (about IJ^-qt.) mold. Make incision with a sharp knife, peel and remove seeds and juice from 5 pomegranates Place seeds and juice in saucepan and bring to boiling with 3 cups water 2 slices lemon, VA in. thick Cover and simmer for 15 min., or until color and flavor o f seeds have been absorbed by the water. Meanwhile, lightly oil mold with salad or c o o k ­ ing oil (not olive o i l ) ; set aside to drain. Pour into a small cup or custard cup VA cup water Sprinkle evenly over water 3 tablespoons (3 env.) unflavored gelatin Let stand about 5 min. to soften Pour pomegranate mixture through a sieve. Remove and discard seeds and lemon slices. Reheat pomegranate liquid until very hot. Immediately stir softened gelatin into liquid and stir until gelatin is completely dissolved. Add, stirring until dissolved 1 cup sugar Blend in, one or more drops at a time, until desired color is reached Red food coloring Pour into mold and chill in refrigerator until firm. Unmold (page 4 ) . Garnish with •, Curly endive

Persimmons a n d Greens
Arrange lettuce and water cress attractively in individual salad bowls. Cut stem ends from very ripe persimmons and scoop out pulp onto greens. Or remove peel from persimmon and cut fruit into wedges. Arrange wedges on salad greens. Serve with Celery Seed Dressing (on this page) or French dressing.

Celery Seed Dressing
Mix in bowl Vi cup sugar 1 teaspoon dry mustard 1 teaspoon salt VA teaspoon monosodium glutamate Stir in 2 tablespoons vinegar 1 teaspoon grated onion Add very gradually, beating constantly 1 cup salad oil Beat until thick and light. Add slowly, continuing to beat IVi tablespoons vinegar Quickly and lightly stir in 1 tablespoon celery seed Store in refrigerator. About VA cups dressing

Tm

6 to 8 servings

9 •

Light Fruitcake

A Base Recipe
Prepare pans. (page 33) two 8Mx4Kx2J^-in. loaf

Add drained raisins, apricots, almonds and 2 cups (8 oz.) finely chopped moist, shredded coconut Set aside. Sift together and set aside 1 Vi cups sifted flour 1 Vi teaspoons baking powder 1 teaspoon salt Cream until butter is softened 1 cup butter 1 teaspoon lemon juice Add gradually, creaming until fluffy after each addition 1 cup sugar Add in thirds, beating thoroughly after each addition 5 eggs, well beaten Beat vigorously about 150 strokes. Blend in dry ingredients alternately with Vi cup orange juice Add dry ingredients in fourths, liquid in thirds to creamed mixture, beating only until smooth after each addition. Finally, beat only until batter is smooth (do n o t overheat). Pour bat­ ter over fruit and mix thoroughly. Place a shallow pan containing 2 cups water on bottom rack o f o v e n during baking time. Turn batter into pans, spreading to edges. Bake at 275°F 2 to 2Vi hrs., or until cake tests done (page 3 3 ) . Cool cakes on cooling racks before removing from pans. W r a p ^pghtly in waxed paper or aluminum foil andrijtore in Cool place to age for several w e e k s ' S e f o r e serving. Once or

Bring to boiling 2 cups water Add, and again bring to boiling Vi lb. (about 1 Vi cups) white raisins 3 oz. chopped dried apricots (about Vi cup, chopped) P o u r off water and drain fruit o n absorbent paper. Set aside. Sliver and set aside 2 cups (about 11 oz.) toasted (page 3) almonds Place in a large bowl Vi cup sifted flour Chop and combine with flour 9 oz. candied pineapple (about 1 Vi cups, chopped) 6 oz. red candied cherries (about 1 cup, chopped) 6 oz. green candied cherries (about 1 cup, chopped) 3 oz. candied citron (about Vi cup, chopped) 3 oz. candied orange peel (about Vi cup, chopped) 3 oz. candied lemon peel (about Vi cup, chopped) 3 oz. pitted dates (about Vi « 0 f ^ f chopped) 3 oz. dried figs (about Vi cup, chopped) 50

51 twice a week, using a pastry brush, paint cake with rum and store again. Before serving, brush glaze lightly over cakes. For Glaze—Combine in a saucepan VA cup white corn sirup 2 tablespoons water 1 tablespoon orange juice Bring to boiling and boil for 1 min. After brushing glaze over cake, sprinkle cake with Grated, toasted almonds Decorate with candied cherries and candied citron; brush these with glaze. W h e n glaze is dry, slice cake and serve. About 6 lbs. fruitcake Chop and set aside 1 cup (about 4 oz.) nuts Sift together and set aside 1 VA cups sifted flour 1 teaspoon baking soda 1 teaspoon salt Vi teaspoon allspice Vi teaspoon nutmeg Vi teaspoon cinnamon VA teaspoon cloves Break apart, discarding membrane which coats it, and finely chop 3 oz. suet (about VA cup, chopped) . Mix thoroughly with 2 eggs, well beaten 1 VA cups fine dry bread crumbs (page 3) Vi cup sugar Vi cup apple cider Combine and stir in 1 cup molasses 1 cup buttermilk Thoroughly mix with nuts and add 1 Vi cups (about 8 oz.) raisins VA cup finely chopped candied citron Blend in dry ingredients. Turn into molds, filling each two-thirds full. Cover tightly with greased cover or tie on aluminum foil, parch­ ment paper or waxed paper. Place mold on trivet or rack in steamer or deep kettle with tight-fitting cover. Pour boil­ ing water into kettle to no more than one-half the height o f the mold. Cover kettle and bring water to boiling. T o steam, reduce heat but keep water boiling. Quickly add more boiling water as necessary to keep water level a t onehalf the height o f mold throughout steaming. Steam pudding about 4 hrs. Remove from steamer and unmold. Immedi­ ately place on hot serving dish and garnish as desired. Serve with Almond Hard Sauce or Cherry Sauce (page 5 2 ) . If pudding is to be stored several days before serving, unmold onto cooling j until cold. Wrap in aluminu in cool place. Steam thorou ing (about 1 to 2 hrs.).

—Bite-Size Fruitcakes
Follow and prepare one-half A Recipe. Brush about 6 doz. l M - i n . paper souffle cups with salad oil or melted shortening. Fill with about 1 tablespoon o f batter. Decorate with bits of red or green candied cherries. Arrange, with space between cups, on baking sheet on which double thickness of wet paper toweling has been placed. Bake at 300°F about 30 min., or until cakes test done. Glaze before serving.

—Miniature Fruitcakes
Follow A Recipe. Brush about 4 doz. 234-in. paper baking cups with salad oil or melted shortening. Fill two-thirds full o f batter. Decorate tops o f cakes with strips o f candied cherries, a whole candied cherry, or whole blanched (page 3) almonds. Place cups in muffin pan wells and bake as in A Recipe. Bake at 300°F about 45 min., or until cakes test done. Glaze before serving.

Dark Plum Pudding
(See center color photo) Grease two 1-qt. molds, one 2-qt. mold or 2 1 -lb. coffee cans. Grease tight-fitting covers. (Aluminum foil, parchment paper or two layers o f waxed paper cut larger than mold may be used if a cover is not available. Grease before using.)

52

A l m o n d Hard Sauce

—Brandy Sa^ce

Base Recipe

^

*

Set out an 8-in. square cake pan. Cream until softened % cup butter or margarine 1 teaspoon almond extract er each Add gradually, creaming until fluffy addition 2 cups sifted confectioners' sijgar VB teaspoon salt 4 Beat in 2 teaspoons cream Blend in J Vi cup (about 2 % oz.) finely {hopped almonds * With back o f spoon, press sauce e v # i l y into pan to about H-in. thickness. Chill 141 refrig­ erator until hard. % % Using a cookie cutter or a waxed-pape J pattern and-a knife, cut into fancy shapes. • Serve with plum pudding. W2 c^ps sauce

Follow A Recipejor recipe for JEJION Sauce, decreasing lemonijuice to 1 t a b l ^ r o o n . Stir in 3 tablespoons brcjidy.

Cherry Sauce
(See center color j Combine in saucf 1 cup sugc Vi cup wate 1 tablespc n white cornf imp Bring to boiling stirring constantly. Cover and c o o k 5 min. lool. Blend in t h o r o t ^ h l y until desjred color is reached 4 • 10 to 15 drorfs red food coloring Stir in thoroughly, in order « V% cup brandy « Vi cup finety chopped carried cherries Serve over plum pudding. About \Vl cups sauce

-Brandy Hard Sauce
Follow A Recipe. Substitute J4 c u p j brandy for almond extract. Increase confectioners' sugar if necessary. Omit cream and afinonds.

Stollen
Two 15J4xl2-in. baking sheets will be needed.

V a n i l l a Sauce

A Base Recipe
Sift together into a saucepan 1 cup sugar 2 tablespoons cornstarch VA teaspoon salt Add gradually, stirring constan 2 cups boiling water Continue to stir, bring to boiling 5 min.
t

Remove from heat and blend in VA cup butter or margarine 2 teaspoons vanilla extract About 2 cups sauce

—Lemon Sauce
Follow A Recipe. Substitute 3 tablespoons lemon juice and 2 teaspoons grated lemon peel (page 3) for vanilla extract.

Blanch (page 3) and chop % lb. almonds (about 2 cjps, chopped) % Reserve }4 cup for topping; mix r^nainder with 1 cup (about 5 oz.) golden raisins Vi cup (about 3 oz.) currants 1 cup (about 7 oz.) chopped citron VA cup chopped candied cjierries 1 tablespoon grated lem j n peel (page 3) 2 $ Set fruit mixture aside. side. /JP Scald (page 4) 1 cup milk Meanwhile, soften 2 pkgs. active dry yeast in Vi cup warm water, 110°F to 115°F (Or if using compressed yeast, soften 2 cakes in Vi cup luke­ warm water, 80°F to 85°F.) Let yeast stand 5 to 10 min.
}

53 Roll or pat out each ball o f dough into an oval 13 in. long and about 1 in. thick. W i t h rolling pin, flatten and press one lengthwise half o f oval about V2 in. thick. Turn unflattened half of dough over flattened half; lightly press edges together. Press the fold down firmly; this helps to prevent dough from springing open during rising. Repeat to shape second oval. Place Stollen o n baking sheets. Brush tops with Melted butter Cover with waxed paper and towel and let rise in warm place until doubled (about \ A hrs.).
l

Stollen Meanwhile, put into a large bowl 1 cup sugar 1 cup butter, softened 2 teaspoons salt Pour scalded milk over ingredients in bowl and stir until butter is completely melted. W h e n lukewarm, blend in, beating until smooth 1 cup sifted flour 1 teaspoon nutmeg Stir softened yeast and add, mixing well. Measure 6 to 7 cups sifted flour Add about o n e half the flour to the dough and beat until very smooth. Add in thirds, beating well after each addition 3 eggs, well beaten Add reserved fruit mixture and mix thor­ oughly. Mix in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and allow it to rest 5 to 10 min. Knead dough (page 3 3 ) . Form dough into a smooth ball and place it in a lightly greased, deep bowl. Turn dough to bring greased sur­ face to top. Cover bowl with waxed paper and towel and let stand in warm place (about 80°F) until dough is doubled (about \Vi to 2 hrs.). Punch down dough with fist; pull edges in to center and turn dough completely over in bowl. Cover with waxed paper and towel; let rise again until nearly doubled (about 1 to \ A hrs.).
X

Bake at 350°F 35 to 40 min., or until Stollen are golden brown. W h i l e Stollen are baking, prepare Confectioners' Sugar Glaze (double recipe, page 66) Remove baked Stollen to cooling racks. Spread glaze over tops. Sprinkle with reserved nuts. 2 large Stollen

Cranberry Ice
Set refrigerator temperature. control at coldest operating

Wash and cook in a saucepan until skins pop 1 qt. (4 cups) cranberries, sorted 2 cups water Pour into a small cup or custard cup VA cup water Sprinkle evenly over water 2 teaspoons unflavored gelatin Let stand about 5 min. to soften. Force cranberries through sieve or food mill to make a smooth pulp. Immediately stir soft­ ened gelatin into hot mixture. Stir constantly until gelatin is completely dissolved. Add and stir until sugar is dissolved 2 cups sugar Blend in 1 Vi cups water Vi cup orange juice VA cup lemon juice 2 teaspoons grated lemon peel (page 3) Pour into refrigerator tray. Place in freezing compartment o f refrigerator and freeze until firm (2 to 3 hrs.), stirring 2 or 3 times. Serve in chilled sherbet cups. 1 qt. Cranberry Ice

Again punch down dough; turn onto lightly floured surface. Divide into two portions; shape each into a smooth ball. Let rest 5 to 10 min. Meanwhile, lightly grease the baking sheets.

Fattigmand Bakkelse
A deep saucepan or automatic deep-fryer will be needed. Sift together and set aside 5 cups sifted flour 1 teaspoon cardamom Beat until mixture is thick and lemon-colored 10 egg yolks 2 egg whites % cup sugar 3 tablespoons brandy Add slowly and stir in 1 cup heavy cream Blend in flour mixture, about Vi cup at a time, to" make a soft dough. Wrap dough in waxed paper and chill overnight in refri­ gerator. Before rolling dough, about 20 min. before deep-frying, fill the saucepan one-half to twothirds full with Lard Heat slowly to 365°F to 370°F (page 4. If using an automatic deep-fryer, follow manufacturer's directions for amount of fat and timing.) Meanwhile, roll dough, a small portion at a time, to 1/16-in. thickness on a lightly floured surface. Cut into diamond shapes, 5x2-in. (A waxed-paper pattern may be used as a guide around which to cut with a floured knife.) Make a lengthwise slit in the center o f the diamond; pull one tip end through it and tuck back under itself. Eggnog, Light Fruitcake, Spritz Cookies, Springerle and Fattigmand Bakkelse

Deep-fry only as many cookies at one time as will float uncrowded one layer deep in fat." Deep-fry 1 to 2 min., or until golden brown, turning once during deep-frying time. Drain over fat for a few seconds before removing to absorbent paper. Sprinkle with confectioners' sugar. Store in tightly covered containers. About 6 doz. cookies

Christmas C i n n a m o n Stars
Lightly grease and flour two cookie sheets. Finely c h o p and set aside 2 cups (about % lb.) unblanched almonds Beat until stiff peaks are formed 3 egg whites Add gradually 1 cup sifted confectioners' sugar Beat for 5 min. with an electric mixer on medium speed. Blend in 1 teaspoon grated lemon peel (page 3) % teaspoon cinnamon Set aside Vi cup o f the meringue mixture. Fold (page 4) almonds into remaining meringue mixture. Gently pat or roll out N in. thick on board sprinkled with confectioners' sugar. Lightly sprinkle the top o f the dough with more confectioners' sugar. Cut out stars with star-shape cookie cutter dipped in confection­ ers' sugar. Carefully place stars on cookie sheets. Drop Vi teaspoon o f the reserved me­ ringue onto each cookie, drawing meringue out onto each point o f the star. Bake at 325°F about 20 min. Immediately r e m o v e cookies from cookie sheets to cooling racks. About 3 doz. cookies

Springerle
A quaintly carved springerle rolling pin or mold, available in department stores, makes these cookies distinctively different. Lightly grease cookie sheets and sprinkle with Anise seeds Sift together and set aside 4 / 2 cups sifted cake flour 1 teaspoon baking powder Beat until thick and piled softly 4 eggs

(One-fourth teaspoon anise oil may be added to the eggs at this time instead of using anise seeds.) Add gradually, beating until thorough­ ly combined 3'/2 cups (1 lb.) sifted confectioners' sugar 4 teaspoons grated lemon peel (page 3) Beat in dry ingredients and mix thoroughly. Chill dough in refrigerator until firm enough to handle easily (about 1 h r . ) . Roll dough Vi in. thick o n lightly floured sur­ face. Press floured springerle rolling pin or mold firmly into dough to make designs and roll carefully. Cut cookies apart. With a spatula, lift cookies gently onto greased cookie sheets. Cover cookies with waxed paper and let stand overnight. ake at 350°F 3 0 min., or until just lightly browned. Remove to cooling racks at once. When cool, store in tightly covered jar 1 or 2 weeks. • IVi doz. cookies

Almond-Filled

Caramels

A l m o n d - F i l l e d Caramels
Butter a lS/^xlOJ^xl-in. jelly roll pan. Blanch, toast (page 3 ) , salt and set aside 24 (about VA cup) whole almonds Heat together in a saucepan 1 cup sugar /A cup molasses Vi cup cream Vi cup butter Stir over low heat until sugar is dissolved. Increase heat and cook rapidly, stirring con­ stantly. Set the candy thermometer in place. During cooking, wash any crystals from sides of pan with a pastry brush dipped in water; move candy thermometer to one side and wash down any crystals that may have formed on sides of pan under the thermometer. Cook mixture until it reaches 250°F (hard ball stage, page 4 ; remove from heat while test­ ing). Remove saucepan from heat and stir in
3

~pritz Cookies
Set out cookie sheets. Sift together and set aside 2 / 2 cups sifted flour Vt teaspoon salt Cream until butter is softened 1 cup butter 1 teaspoon vanilla extract dd gradually, creaming until fluffy t addition Vi cup sugar Thoroughly beat in, one at a time 2 egg yolks Blend in dry ingredients gradually and thor­ oughly. Fill a cookie press about two-thirds full with dough. Form cookies of varied shapes, accord­ ing to manufacturer's'directions, directly onto cookie sheets. Bake at 350°F 12 to 15 min., or until golden yellow. Remove cookies to cooling racks. About 5 doz. cookies

1 Vi teaspoons vanilla extract Pour into prepared pan, without scraping bot­ tom or sides o f saucepan. Cool until lukewarm. Cut caramels into 2H-in. squares. Place a whole almond in center o f each square. Keeping al­ mond in center, roll caramel over almond, forming a roll. Wrap caramels in waxed or glassine paper. About 2 doz. caramels Note: See Sugar Cookie variations (page 65) for other Christmas cookie suggestions, such as Standing Turkey or Tree Cookies, Frosted Christmas Trees, Holiday Sugar Cookies and Place Cards. For Christmas Tree Cake, see recipe on page 21 and center color photo.

56

Wassail Bowl
Wassail, traditionally a drink for the holiday season, is served hot. Our recipe is made with cider; however, ale, sherry or Madeira wine may be substituted. For Baked Apples—Butter two baking dishes and insides o f covers. W a s h and core 12 small, firm baking apples (such as Jonathans) Core by inserting corer in stem end; cut toward blossom end, pushing halfway into apple. R e m o v e corer and insert in opposite end. Make a complete turn with corer in both ends. Remove all the core. Pare about 1-in. strip o f peel at the stem end o f each apple. Arrange apples in baking dishes, pared sides up. Fill each with 2 to 3 teaspoons o f a mix­ ture o f A cup firmly packed brown sugar A teaspoon nutmeg A teaspoon cinnamon and top each with one-half teaspoon o f 2 tablespoons butter or margarine Combine in a saucepan and bring to boiling 1 cup sugar 1 cup water Pour over apples in baking dish.
3 3 3

every 5 min. for first 15 min., and then every 15 min. For Wassail—Stir together in saucepan 2 cups water 1 tablespoon ginger 1 tablespoon nutmeg 6 whole cloves 6 whole allspice 2 2-in. sticks cinnamon Cover and bring to boiling; boil for 10 min. Combine in 6-qt. saucepan 1 gal. apple cider 3 cups sugar 1 Vi cups firmly packed brown sugar Simmer over low heat, stirring frequently. Stir in water-spice mixture and continue cooking 5 to 10 min. Meanwhile, beat until very thick and lemoncolored 12 egg yolks Beat until rounded peaks are formed 12 egg whites Slide beaten egg whites into punch bowl. Pour beaten egg yolks over egg whites. Fold (page 4) together. Add the hot mixture very slowly, stirring constantly. Stir in 1 cup brandy Float Baked Apples in hot beverage. Serve hot. About 50 servings Note: For a Hot Cider Punch, omit Baked Apples, egg yolks and egg whites.

Cover and bake at 350°F 30 to 4 0 min., or until tender when pierced with a fork. Baste

basic recipes
Sauces, pastry, rolls, cookies, beverages—all are part of every holiday. In this section, these basic recipes can be found easily when you set out to prepare your festive meals. Stewed Chicken
Set out a kettle having a tight-fitting cover. Clean 1 slewing chicken, 4- to 5-lbs., readyto-cook weight (If frozen, thaw according to directions o n package.) Disjoint and cut into serving-size pieces. Rinse and pat chicken pieces and giblets. Refrigerate the liver. Place chicken, gizzard, heart and neck into kettle and add Hoi water to barely cover Add to water 2 teaspoons salt 1 Vi teaspoons monosodium glutamate 1 small onion 3 sprigs parsley 2 3-in. pieces celery with leaves 1 bay leaf 2 or 3 peppercorns Bring to boiling. Remove foam. Cover kettle tightly and simmer chicken 2 to 3 hrs., or until tender. Skim foam as necessary. During last 15 min. o f cooking time, add liver to kettle. Chicken is done when thickest part o f drumstick is easily pierced with a fork. Remove chicken and giblets from broth. Cool chicken slightly and remove skin. R e m o v e meat from bones.- Cut meat into pieces as directed in recipes. Strain broth and c o o l slightly. Remove fat that rises to surface. Refrigerate fat and use in other recipes, such as Gravy (page 5 8 ) . Unless using meat and broth immediately, cool, cover and refrigerate. 6 to 8 servings Note: Giblets and neck may be cooked without the chicken. Follow Stewed Chicken recipe using one-half the water and seasonings, with the exception o f salt and monosodium gluta­ mate. Use only Vi teaspoon salt and M tea­ spoon monosodium glutamate. Simmer V/2X0 1 A hrs., or until gizzard is tender when pierced with a fork.
X

Panbroiled Bacon
Cooking at one time only as many slices as will lie flat in skillet, place in a large cold skillet Vi lb. bacon slices Cook slowly, over low heat, turning bacon frequently. Pour off fat as it collects. W h e n •bacon is evenly crisped and browned, remove from skillet and drain on absorbent paper. Keep hot. * 10 to 12 slices

57
" •

58

Garnishes
CARROT CURLS—Cut tender, cleaned carrots into halves lengthwise. Using a vegetable parer, shave into paper-thin strips. Wrap strip around finger. Fasten with wooden pick and chill in bowl o f ice and water until curled. Drain and remove picks before serving. DOUBLE CELERY CURLS—Cut tender, cleaned celery into to 3-in. lengths. Slit each into narrow parallel strips from both ends almost to center. Put into bowl o f ice and water until celery is curled. Drain before serving. RADISH FANS—Wash firm red or white radishes. On each, leave a bit o f stem and a fresh leaf or two for garnish. Cut thin length­ wise slices almost to end. Chill in bowl o f ice and water until slices spread apart. Drain before serving. STUFFED CELERY—Stuffshort lengths o f clean, tender celery with: mixture o f Blue cheese and cream, grated Cheddar cheese and cream, or any cheese spread; mashed avocado seasoned with lemon juice, grated onion and salt; or use any favorite canape spread.

Measure into roasting pan 3 tablespoons fat Blend in until smooth 3 tablespoons flour VA teaspoon salt VB teaspoon pepper Stirring constantly, heat until mixture bubbles. Brown slightly if desired. Remove from heat and slowly blend in, stirring constantly and vigorously 2 cups liquid, warm or cool (drippings, water, quick broth, page 4, or milk) Return to heat and cook rapidly, stirring con­ stantly, until sauce thickens. Cook 1 to 2 min. longer. W h i l e stirring, scrape bottom and sides o f pan to blend in brown residue. Serve hot with meat or poultry. 6 to 8 servings Note: Other fats may be melted in skillet and blended with flour if pan drippings are not available. Method 2—Bring to boiling 2 cups chicken or meat broth (from which the fat has been skimmed) Drippings from roasted meats may be substi­ tuted for part o f broth; if necessary, add milk or water to drippings to make 2 cups liquid. Meanwhile, put into a 1-pt. screw-top jar Vi cup water Sprinkle evenly over water VA cup flour Cover jar tightly; shake until well blended. Stirring broth or liquid constantly, slowly pour one half o f the flour-water mixture into broth. Bring to boiling. Gradually add only enough remaining flour-water mixture for consistency desired; bring to boiling after each addition. Season with VA teaspoon salt Vi teaspoon pepper Vi teaspoon monosodium glutamate Cook gravy 3 to 5 min. longer.

Gravy

Base Recipe

Method 1—Remove roasted meat or poultry from roasting pan. Leaving brown residue in pan, pour into bowl Drippings Allow fat to rise to surface; skim off fat and reserve. Remaining drippings are meat juices!!*' which should be used as part o f the liquid in gravy.

—Giblet G r a v y

(See center color photo)

Follow Method 1 or 2 o f AiJiecipe. Use chicken or giblet broth. Add eoofced chopped giblets (see Stewed Chicken, page 57) to completed gravy and bring to boiling to thoroughly heat giblets. 4Uk 'J

59

W h i p p e d Potatoes

A Base Recipe
Wash, pare and c o o k covered in boiling salted water to cover 6 medium-size (about 2 lbs.) potatoes, cut in halves Cook about 20 min., or until tender when pierced with a fork. Drain. To dry potatoes, shake pan over low heat. T o heat potato masher, food mill or ricer and a mixing bowl, scald them with boiling water. Mash or rice potatoes thoroughly. W h i p in until potatoes are fluffy 3 tablespoons butter or margarine Vb to Vb cup hot milk or cream (adding gradually) and a mixture o f 1 teaspoon salt Vi teaspoon monosodium glutamate Vb teaspoon white pepper W h i p potatoes until light and fluffy. If neces­ sary, keep potatoes hot over simmering water and cover with folded towel until ready to serve. Serve with Giblet Gravy (page 5 8 ) . About 6 servings Follow A Recipe using 1 tablespoon flour and 1 tablespoon butter or margarine. Use as base for cream soups.

M e d i u m White Sauce

A Base Recipe
Melt over low heat in a saucepan 2 tablespoons butter or margarine Blend in 2 tablespoons flour Vi teaspoon salt Vi teaspoon monosodium glutamate Few grains pepper Heat until mixture bubbles. Remove from heat. Add gradually, stirring in 1 cup milk Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. Use sauce as base for gravies, scalloped and creamed dishes, for topping cooked vege­ tables, fish, eggs and meat. About 1 cup sauce

—Thin White Sauce

—Duchess Potatoes
Follow A Recipe. Beat in 2 egg yolks (or 1 whole egg for softer mixture). Spoon potatoes into small mounds on greased baking sheet or force through a pastry bag and a N o . 7 star tube, into spiral-shape servings. Brush with melted butter. Bake at 450°F about 10 min., or until browned. Duchess Potatoes with Broiled Ground Beef, Tomatoes and Onions

—Thick White Sauce
Follow A Recipe using 3 to 4 tablespoons flour and 3 to 4 tablespoons butter or margarine. Use for preparation o f souffles and croquettes.

—Tomato Sauce
Follow A Recipe. Add 1 tablespoon chopped onion to the butter or margarine before add­ ing flour mixture and cook until onion is transparent. Substitute tomato juice for milk. Stir in 1 teaspoon Worcestershire sauce.

—Cheese Sauce
Follow A Recipe. W h e n sauce is thickened, remove from heat and cool a few moments. A d d % cup (3 oz.) grated Cheddar cheese all at one time. Stir until cheese is melted. Pour into serving dish; sprinkle paprika over top.

Yeast Rolls

(See center color photo)

A Base Recipe
So easy to make, these rolls are always Scald (page 4) 2 cups milk
TWISTS (second f r o m left)

winners.

—Roll dough M in. thick. Cut into 6x%-in. strips. With hands, roll and stretch into longer strips. Fold each strip in half lengthwise; pinch ends. Twist; tuck ends under.

Meanwhile, soften 2 pkgs. active dry yeast in Vx cup warm water, 110°F to 115°F (Or if using compressed yeast, soften 2 cakes in Vi cup lukewarm water, 80°F to 85°F.) Let stand 5 to 10 min. Meanwhile, put into a large bowl Vi cup sugar 6 tablespoons shortening 2 teaspoons salt Immediately pour scalded milk over ingredi­ ents in bowl and stir until shortening is melted. W h e n lukewarm, blend in, beating until smooth 1 cup sifted flour Stir softened yeast and add, mixing well. Measure 5 to 6 cups sifted flour Add about o n e half o f the flour to the yeast mixture and beat until very smooth. Beat in 2 eggs, well beaten

C L O V E R L E A F R O L L S - W i t h hands, shape dough into %-in. thick rolls. Cut off bits and form into balls about M in. in diameter. Place three balls in each muffin pan well (grease bottoms of wells).

CRESCENTS—Roll dough into 8-in. rounds, H in. thick. Brush with melted butter or margarine. Cut into wedges. Roll wedge from wide end. Place on greased baking sheet. Curve ends.

SNAILS—Roll dough into rectangle M in. thick. Cut off strips Vi in. wide and 4 to 5 in. long. With hands, roll and stretch dough into longer strips. Coil each strip around index finger.

Then beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let stand 5 to 10 min. Knead (page 3 3 ) . Form dough into a large ball and place it in a greased, deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (about 80°F) until dough is ' doubled. Punch down with fist; pull edges o f dough in to center and turn dough completely over in bowl.* Cover and let rise again until nearly doubled. P u n c h down and turn dough out onto lightly floured surface. Follow suggestions for shaping rolls, using amount needed for a single baking. Place rolls on greased baking sheets. Brush with Melted butter or margarine If desired, sprinkle with poppy seed. Cover with waxed paper and a towel and let rise again 15 to 25 min., or until light. Bake at 425°F 15 to 20 min. 4M to 5 doz. rolls *Note: This dough may be kept 3 days in the refrigerator. Grease top o f dough and cover. Punch down occasionally as it rises. R e m o v e amount needed for a single baking and return remainder to refrigerator immediately. W h e n ready to use, shape rolls and let stand at room temperature for 1 hr., or until light. ' : ;. z ;'

CLOTHESPINS—Roll dough into rectangle A in. thick. Cut 6xH-in. strips. With hands, roll and stretch strips. Wrap around greased clothespins. Tuck in ends. When baked, twist out clothespins.

L

FANTANS—Roll dough into rectangle . Ji in. thick. Brush with melted butter or margarine. Cut into 1-in. strips. Stack six or seven strips. Cut stacks into lj^-in. sections. Place on end in wells. BOWKNOTS—Roll dough to Ji-in. thickness. Cut oft" strips K in. wide and 4 to 5 in. long. With hands, roll and stretch into longer strips. Twist dough strips and tie into single or double knots.

BUTTERFLIES—Roll dough into a rectangle 6 in. wide and M in. thick. Brush with melted butter or margarine. Roll dough, starting with long side. Cut into 2-in. pieces. Press with knife handle.

62

—Pecan Rolls
Follow A Recipe on page 60 to shaping process. Lightly grease about 24 2A-in. muffin pan wells. Set out 2 cups (about Yi lb.) pecan halves. Coarsely c h o p 1 cup o f the nuts; set the nuts aside. Melt l\i cups butter or margarine. Put about 2 teaspoons melted butter in each muffin pan well. Reserve remainder o f melted butter. Place the pecan halves in muffin pan wells, arranging about 5 halves in each well. Set muffin pans aside. Mix together the chopped pecans, 2 cups firmly packed brown sugar and VA table­ spoons cinnamon. Using one half o f the yeast dough, roll it into a rectangle Vi in. thick and about 24 in. long. Brush dough with reserved melted butter and sprinkle with brown sugar mixture. Beginning with longer side, roll dough and press edges to seal. Cut roll into %,- to 1-in. slices. Place slices, cut side down, in muf­ fin pan wells. Brush with melted butter or margarine. Let rise until doubled. Bake at 350°F 25 to 30 min. Invert pans on cooling racks. Allow to stand a few seconds before lifting off pans. Cool, pecan side up.

margarine. Cut into A-ia. wide strips. With hands roll and stretch into longer strips. Braid 3 strips together; tuck ends under braid.

—Curlicues
Follow A Recipe to shaping process. Roll dough into a rectangle M in. thick. Cut into 5xM-in. strips. With hands, roll and stretch into longer strips. Hold index finger upon greased baking sheet and coil one-half of dough strip around it; repeat for other half of strip.

Pastry for 1-Crust Pie
A Base Recipe

Set out an 8- or 9-in. pie pan Sift together 1 cup sifted flour Vi teaspoon salt Cut in with pastry blender or two knives until pieces are size o f small peas Va cup lard, hydrogenated vegetable shortening or all-purpose shortening Sprinkle gradually over mixture, a teaspoon at a time, about 2Vi tablespoons cold water Mix lightly with fork after each addition. Add only enough water to hold pastry together. Work quickly; do not overhandle. Shape into a ball and flatten on lightly floured surface. Roll from center to edge into a round about H in. thick and about 1 in. larger than over­ all size o f pan. W i t h knife or spatula, loosen pastry whenever sticking occurs; lift pastry slightly and sprinkle flour underneath. Loosen one half from fold over other half. and fold in quarters. unfold pastry, fitting fs not stretched. board with spatula and Loosen remaining part Gently lay in pan and it to the pan so that it

—Parker House Rolls
Follow A Recipe to shaping process. Roll dough 34 in. thick. Brush with melted butter or margarine. Cut with lightly floured ZA-in. round cutter. Make a crease not quite in cen­ ter o f round with handle o f knife or wooden spoon. Fold top (smaller half o f round) over bottom. Press edges together at each end o f crease. Place rolls 1 in. apart on baking sheet.

—Eights
Follow recipe for Twists but "twist" only once to make figure 8.

—Braids
Follow A Recipe to shaping process. Roll dough into a rectangle 6 in. wide and A in. thick. Brush lightly with rnelted butter or
X

63 Trim edge with scissors o r sharp knife to overlap Vi in. Fold extra pastry under at edge and press edges together with a fork o r flute (page 4 ) . Thoroughly prick bottom and sides o f shell with a fork. (Omit pricking if filling is to be baked in shell.) Bake at 450°F 10 to 15 min., or until crust is light golden brown. Cool o n cooling rack. One 8- or 9-in. pastry shell

—Pastry Cut-Outs
Follow A Recipe. Roll pastry trimmings Vi in. thick. Prepare in one o f the ways listed below. Prick with a fork. Bake o n an ungreased baking sheet at 450°F 10 to 15 min., o r until lightly browned. Cool and arrange o n baked pie or tarts. Hatchets—Cut dough with a small hatchetshape cookie cutter or knife. Sprinkle handle with red sugar (on this page). Pumpkins—Cut dough with a knife following waxed-paper pattern. Mark with a knife to form ribs and sprinkle stem with green sugar (on this page).

—10-in. Pastry Shell
Follow A Recipe. Increase flour to 13-6 cups, shortening to Vi c u p , salt to %. teaspooji and water to about 3 tablespoons.

—Pastry for 2-Crust Pie
Double A Recipe. Divide pastry into halves and shape into two balls. Roll each ball as in A Recipe. For top crust, roll out one ball o f pastry and cut 1 in. larger than pie pan. Slit pastry with knife in several places to allow steam to escape during baking. Gently fold in half and set aside while rolling bottom crust. Roll into with pan. second ball o f pastry and gently fit pastry pie pan; avoid stretching. Trim pastry scissors o r sharp knife around edge o f D o n o t prick. Fill as desired.

Other Fancy

Shapes—Animals,hearts,sham-

rocks, Santa Claus, stars, bells and witch cut­ outs may also be made by using a cookie cutter or a knife and a waxed-paper pattern. Sprinkle cut-outs with colored sugar (on this page) as desired.

Moisten edge with water for a tight seal. Care­ fully arrange top crust over filling. Gently press edges to seal. Fold extra top pastry under bottom pastry. Press edges together with a fork or flute (page 4 ) . Bake as directed for type o f filling used. 3 drops water Place in a bowl —Pastry for Little Pies and Tarts VA cup sugar Pressing and stirring with a teaspoon, work in, Follow A Recipe. Roll pastry V% in. thick and a drop at a time, enough dissolved food coloring cut about Vi in. larger than over-all size o f for desired color. Put through fine sieve to pans. Carefully fit rounds into pans without obtain even color. Vi cup sugar stretching, fold excess pastry under at edge and press together with a fork or flute (page 4 ) . Prick bottom and sides o f shell with fork. (Omit pricking if filling is to be baked i n pastry shell.)

C i n n a m o n Sugar

Mix thoroughly VA cup sugar Bake at 450°F 8 to 10 min., or until light 2 teaspoons cinnamon golden brown. Cool. Carefully remove pastry . Use to sugar doughnuts, cookies o r toast. from pans. Three 6-in. pies, six iVi-in. Vi cup sugar tarts or nine IVi-in. tarts • *

64

Doughnuts
About 20 min. before deep-frying, fill a deep saucepan one-half to two-thirds full with Hydrogenated vegetable shortening, all-purpose shortening, lard or cooking oil for deep-frying Heat slowly to 365°F (page 4. W h e n using an automatic deep-fryer, follow manufactur­ er's directions for amount o f fat and timing.) Sift together and set aside 4 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon Vi teaspoon nutmeg Beat until thick and piled softly 2 eggs Add gradually, beating thoroughly after each addition 1 cup sugar Mix in 2 tablespoons melted shortening 1 tablespoon grated orange peel (page 3) Blend in dry ingredients alternately with 1 cup milk Stir until well blended. Dough will be soft. If it seems very sticky, measure Vi cup sifted flour Add enough o f this flour to make an easily handled but soft dough. Save remainder o f flour for rolling process. Chill dough in re­ frigerator for 1 hr. Turn dough onto lightly floured surface. Handling very lightly, roll dough Vi in. thick and cut with a lightly floured doughnut cutter. Deep-fry doughnuts and " h o l e s " in heated fat. Deep-fry only as many doughnuts at one time as will float uncrowded one layer deep in fat. W h e n doughnuts rise to surface, turn with fork or tongs. D o not pierce. Turn dough­ nuts often. Deep-fry 2 to 3 min., or until lightly browned. Drain doughnuts and " h o l e s " over fat for a second before removing to absorbent paper. Serve plain or shake 2 or 3 warm doughnuts at a time in a plastic bag containing Vi cup confectioners' or granulated sugar About 24 doughnuts plus "holes"

Sugar Cookies

Base Recipe

Lightly grease cookie sheets. Sift together and set aside 2 cups sifted flour Vi teaspoon baking powder VA teaspoon salt VA teaspoon nutmeg Cream until shortening is softened % cup butter or margarine 1 Vi teaspoons vanilla extract Add gradually, creaming until fluffy after each addition 1 cup sugar Add in thirds, beating thoroughly after each addition 2 eggs, well beaten Stir in dry ingredients in fourths. Blend well. Chill dough thoroughly in refrigerator (1 hr.). Remove amount o f dough needed for a single rolling and return remainder to refrigerator immediately. Roll dough Y% in. thick on lightly floured surface. Cut with floured cookie cutter. Sprinkle with sugar. Bake at 375°F about 10 min. Remove im­ mediately to cooling racks to cool. About 3 doz. cookies

—Sour-Cream Sugar Cookies
Follow A Recipe. Add X teaspoon baking soda to dry ingredients. Omit nutmeg and 1 egg. Stir in dry ingredients alternately with H cup thick sour cream.

Valentine

Cookies

65

—Frosted Christmas Trees
Follow A Recipe. Cut rolled dough with treeshape cookie cutter or use waxed-paper pattern. Bake and cool cookies. Spread each tree with Lemon Cream-Cheese Frosting (page 6 6 ) . Sprinkle red and green candies or sugar around edge o f cookie and tiny silver candy balls in center.

—Holiday Sugar Cookies
Follow A Recipe. Cut rolled dough with star, hatchet, tree, heart or other shape cookie cutter, depending upon holiday, or cut with knife around waxed-paper patterns in decora­ tive shapes. Decorate with White Velvet Frost­ ing (page 66) tinted or white, silver shot, red or green candies or sugar. For Christmas tree ornaments, make a small hole in top end o f each cookie before baking. T o hang on tree, run colored yarn or string through hole.

—Standing Turkey or Tree Cookies
Follow A Recipe. Divide the dough into halves. Cut o n e rolled portion with turkey- or tree-shape cookie cutter or cut around waxedpaper pattern with knife. Roll and cut remain­ ing portion o f dough with a 2-in. round scal­ loped cutter. Before baking, make an indenta­ tion with s p o o n (as large as base of turkey or tree cookie) in the center o f each scalloped cookie. Bake and cool cookies. Fill indentation with While Velvet Frosting (page 66) and stand cookies upright in frosting.

—Place Cards
Follow A Recipe. Cut rolled dough into 3x2-in. rectangles. Bake and cool cookies. Write names on cookies with decorating frosting forced through a pastry bag and a N o . 2 or 3 decorating tube, and decorate edges. For a base, slit a marshmallow or large gumdrop halfway down the center so that cookie place card will stand in it.

—Valentine Cookies
Follow A Recipe. Cut heart-shape cookies o f three varying sizes. Use heart-shape cookie cutter or cut around heart-shape waxed-paper pattern with a sharp knife. While cookies are baking, prepare While Vel­ vet Frosting (page 6 6 ) . Place one half o f frost­ ing in a bowl and tint pink with one or two drops of red food coloring. Leave remainder of frosting white. Thinly spread white frosting on bottoms o f medium- and small-size cookie hearts. Place on top of large cookies, forming stacks o f 2 or 3 cookies, with smallest heart on top. Force tinted frosting through a pastry bag and a N o . 2 or 3 decorating tube, forming a l o o p design around edge o f cookies. Force remaining white frosting through pastry bag and N o . 14 star tube around base o f each stacked cookie.

Coffee for Twenty (Steeped)
Thoroughly mix Vi lb. coffee, regular grind 1 egg and crushed egg shell Tie loosely in fine cheesecloth or put into a lightweight muslin bag. Put into a kettle with 1 gal. (16 cups) freshly drawn cold water Cover. Place over low heat and bring very slowly to boiling. Boil 3 to 5 min. Taste to test strength. Remove bag when coffee is de­ sired strength. Cover kettle and let stand 10 to 15 min. over low heat without boiling. , , _ 20 servings

White V e l v e t Frost

Base Recipe

e: Mixture may be tinted by gently stirring e or more drops o f food coloring.

Cream until softened VA cup butter or margarine Add gradually, beating until smooth after each addition 3 cups sifted confectioners' sugar Few grains salt Mix in, in order 3 tablespoons milk or cream 1 egg yolk 1 VA teaspoons vanilla extract Enough to frost sides and tops of two 8- or 9-in. cake layers —Brown Velvet Frosting Follow A Recipe. Melt (page 4) and cool 2 sq. (2 oz.) chocolate; stir into frosting after addition o f egg yolk. —-Chocolate Mocha Frosting Follow A Recipe. Decrease sugar to 2% cups; sift with Vi c u p cocoa. Substitute doublestrength coffee beverage for milk or cream. — C r e a m y Orange Frosting Follow A Recipe. Substitute orange juice for milk or cream. Add 2 or 3 drops orange food coloring. Sprinkle top o f frosted cake with grated orange peel (page 3 ) .

—Seven-Minute Peppermint Frosting Follow A Recipe. Fold in (page 4) Vi cup finely crushed peppermint-stick candy and about 2 drops red food coloring.

—Seven-Minute Chocolate Frosting Melt (page 4) 3 sq. (3 oz.) chocolate and set aside to c o o l . Follow A Recipe. Fold in (page 4) the cooled chocolate when mixture holds stiff peaks.

Confectioners'

Frosting

A Base Recipe
Combine 1 cup sifted confectioners' sugar Vi teaspoon vanilla extract Add just enough Milk or cream to make a frosting that will hold its shape when forced through a pastry bag and tube. About 1 cup frosting Note: Mixture may be tinted by stirring in one or more drops o f food coloring. —Confectioners' Sugar Glaze Follow A Recipe. Thin frosting to a spreading consistency with additional milk or cream (about 2 tablespoons). Drizzle over hot breads such as Stollen, sweet rolls or coffee cake.

Seven-Minute Frosffh

Base Recipe

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Combine and mix well in top i ouble boiler 1 Vi cups sugar Vi cup water 1 tablespoon white corn sirup Vs teaspoon salt 2 egg whites, unbeaten Place over simmering water and immediately beat with rotary beater 7 to 10 min., or until mixture holds stiff peaks when beater is slowly lifted upright. Remove from heat and blend in <m 1 teaspoon vanilla extract Enough to frost sides and tops of two 9-in. cake layers

Lemon Cream-Cheese

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Blend together • AVi oz. softened cream cheese 2 teaspoorfHfemon juice VA teaspooi^gjftited lemon peel (page 3) Gradually blend in 3% cups sifted confectioners' sugar If frosting is too stiff to sprlad, blend in Several drops m i l * or cream Enough to frost sides and tops °f t o 8-irt. round cake layers . • T-Jf or 8x8x2-in. layer cake
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Acorn Squash, Stuffed 47 Almond-Buttered Asparagus. 47 Almond-Buttered Broccoli.. .47 Almond-Filled Caramels 55 Almond Hard Sauce 52 Anchovy Canapes 5 Apple-Mince Pie 11 Apple Stuffing 13 Apple Stuffing for Poultry.. . 13 Apples, Caramel 41 Apples in Sour Cream, Herring and 6 Asparagus, Almond-Buttered.47 Bacon, Panbroiled 57 Baked Fillets 23 Baked Fish Steaks 23 Baked Stuffed Fish 23 Baking Powder Biscuits 20 Bananas, Broiled 10 Bavarian Cream, Strawberry. 22 Beans, Celebration Day 38 Beef, Standing Rib Roast o f . . 7 Bing Cherry Gelatin Salad... 15 Biscuit Hearts, Twin 20 Biscuits, Baking P o w d e r . . . . 20 Bite-Size Fruitcakes 51 Brandy Hard Sauce 52 Brandy Sauce 52 Broccoli, Almond-Buttered. .47 Broccoli, Onion-Buttered... .47 Broiled Bananas 10 Brown Velvet F r o s t i n g 6 6 Buns, Hot Cross 31 Buns, Saffron 31 Cake, Cherry Chocolate 15 Christmas Tree 21 4th of July Drum 15 Lamb 32 New Year's Eve 12 Star 32 Sweetheart 20 Canapes, Anchovy 5 Canapes, Clam and Cheese... 5 Candied Yams 48 Caramel Apples 41 Caramels, A l m o n d - F i l l e d . . . . 55 Celebration Day Beans 38 Celery Seed Dressing 49 Celery, Stuffed 58 Cheese Sauce .49 Cherry, Bing, Gelatin Salad.. . Chocolate Cake > . Pie, Washington Sauce. . . . VV Tricorns, Washington. . Chicken, Curried .10 in a Basket 37 Loaf, Elegant 18 Maryland-Fried. . . • 37 Salad . 1 . . .19 Stewed 1 57 Chive Potatoes, Lemo^f25 Chocolate Cake, Cherry 15

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Mocha Frosl ng 66 Christmas Cini imon Stars. . 54 Christmas Trei Cake 21 Cider, Hot Spi :d 40 Cider Punch, ' may 40 Cinnamon Stai , Christmas. .54 Cinnamon Sug r 63 Clam and Cheale Canapes... 5 Coconut Chiffon Pie 39 Coffee for Twenty (Steeped). 65 Colored Sugar 63 Confectioners' Sugar Frosting 66 Glaze: . 66 Cooked Rice 27 Cooked Salad Dressing 19 Cookies Frosted Christmas Trees. . 65 Holiday Sugar 65 Sour-Cream Sugar 64 Springerle 54 Spritz 55 Standing Turkey or T r e e . . 65 Sugar 64 Valentine 65 Corn Bread Squares, Filled 14 Bread, Touch o ' B a c o n . . . 14 Soup, Cream of 7 Sticks, Golden 14 Crab Nippies 6 Crab Nippies, Creamed 6 Cranberry Ice 53 Nog 12 Pot Roast 14 Sauce 45 Sauce, Spicy 45 Cream Filling, P i n e a p p l e . . . . 22 Cream of Corn Soup 7 Creamed Crab Nippies 6 Creamed Oysters and Turkey 47 Creamy Orange F r o s t i n g . . . . 66 Crispy Ham Bits 5 Curried Chicken 10 Dark Plum Pudding 51 Doughnuts 64 Dressing, Celery Seed 49 Dublin Pineapple Salad 26 JDuchess Potatoes 59 .Duckling, R o a s t . . 8 Dumplings 25 Easter Eggs 30 Eggnog 12 Pie 11
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Benedict . Easter Hard-Cooked Poached;. Elegant Chicken Loaf English Muffins Fattigmand Bakkelse 67

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Filled Corn Bread Squares... 14 Filling, Pineapple C r e a m . . . . 22 Fish, Baked Stuffed 23 Fish Steaks, Baked 23 4th of July Drum Cake 15 Franks, Goblin 40 French-Style Green Beans and Onions 44 in Mustard Sauce 44 Fried Young Turkey 37 Frosted Christmas T r e e s . . . . 65 Frostings 66 Fruitcake, Light 50 Fruitcakes, Bite-Size 51 Fruitcakes, Miniature 51 Fruit Wreath 48 Garlic Popcorn 7 Garnishes 58 Garnishes, Hallowe'en 40 Giblet Gravy 58 Goblin Franks 40 Golden Corn Sticks 14 Goose, Roast 46 Gravy 58 Green Beans, French-Style, and Onions 44 Herb-Buttered 44 in Mustard Sauce 44 Greengage Plum Ice 27 Green Goddess Salad 26 Hallowe'en Garnishes 40 Ham Bits, Crispy 5 Ham Slices, Stuffed 28 Ham, Spring Roast 28 Ham, Spring Roast Half 29 Hard-Cooked Eggs 30 Herb-Buttered Green Beans. . 44 Herb Stuffing 43 Herring and Apples in Sour Cream 6 Herring Bits in Sour Cream. 6 Holiday Roll 17 Holiday Eggnog 12 Holiday Sugar Cookies 65 Hollandaise Sauce. 32 Hot Cross Buns 31 Hot Potato Salad 38 Hot Salmon Loaf 19 Hot Shrimp Appetizer 6 Hot Spiced Cider 40 "ce, Cranberry 53 ce Cream Filled Cake Roll. . 17 ce Cream, Pumpkin 41 ce, Greengage Plum 27 ndividual Pumpkin P i e s . . . . 45 rish Stew 24 rish Stew with Dumplings. . 25 uly 4th Jelly Rolls 39 Lamb Cake 32 Lamb, Roast Leg of 29 Lamb Stew, Savory 24 Lemon Cheese Frosting 66 Lemon-Chive Potatoes 25 Lemon Sauce 52 Light Fruitcake 50 Light Sponge Cake Roll 17 Lincoln Log 16

Lobster Newburg in Pastry Shells. 19 Lucky St. Pat-wiches 25 Maitre d'H6tel Butter 23 Maryland-Fried Chicken 37 Medium White Sauce 59 Miniature Fruitcakes 51 Muffins, English 31 Mustard Sauce 44 New Year's Eve Cake 12 Onion-Buttered B r o c c o l i . . . . 47 Orange Rice Stuffing 9 Oyster Stew, Rich 8 Oyster Stuffing 43 Oysters, Creamed, and Turkey 47 Oysters, Scalloped 44 Panbroiled Bacon 57 Paper Frills 9 Parker House Rolls 62 Parsley New Potatoes 25 Parsley Popcorn 7 Pastry Cut-Outs 63 for Little Pies and Tarts... 63 for 1-Crust Pie 62 for 2-Crust Pie 63 Shell, 10-in 63 Shells, Lobster Newburg in 19 Pecan-Crusted Squash Casserole 46 Pecan Rolls 62 Peppy Cocktail Sauce 6 Persimmon Mold 48 Poinsettia 48 Star 49 Persimmons and G r e e n s . . . . 49 Pie, Apple-Mince 11 Coconut Chiffon 39 Eggnog 11 Individual Pumpkin 45 Pumpkin 45 Washington Cherry 17 Pineapple Cream Filling 22 Pineapple Glaze 29 Pineapple Rice Dessert 26 Pineapple Salad, Dublin 26 Place Cards 65 Plum Ice, Greengage 27 Plum Pudding, Dark 51 Poached Eggs 30 Pomegranate Mc! 49 Popcorn Balls 41 Potato Salad 38 Potato Salad, I c 38 Potatoes, Duchess 59 Lemon-Chi /e 25 Parsley New 25 Whipped 59 Pot Roast, Cranberry 14 Po' .try, Apple Stuffing for. . 13 Pound Cake, Star Cake 32 Pudding, Dark Plum 51 Pudding, Yorkshire
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Pumpkin Ice Cream 41 Pumpkin Pie 45 Pumpkin Pies, Individual... 45 Quick Cooking Rice 27 Rhubarb-Strawberry Mold. . .21 Rich Oyster Stew 8 Rice, Cooked 27 Dessert, Pineapple 26 Quick Cooking 27 Wild, with Mushrooms . . . 9 Roast Duckling 8 Goose. 46 Half Turkey 43 Leg of Lamb 29 Turkey 42 Rolls, Yeast 60 Saffron Buns 31 Salad, Bing Cherry Gelatin 15 Chicken 19 Dublin P i n e a p p l e . . . . . . . . 26 Green Goddess 26 Potato 38 Potato, Hot 38 Salad Dressing, Cooked 19 Salmon Loaf, Hot 19 Sandwiches, Shamrock 25 Sauce, Almond Hard 52 Brandy 52 Brandy Hard 52 Cheese 59 Cherry 52 Cranberry 45 Hollandaise 32 Lemon 52 Medium White 59 Mustard . . .44 Peppy Cocktail 6 Spicy Cranberry 45 Thick White 59 Thin White 59 Tomato 59 Vanilla 52 Savory Lamb Stew 24 Scalloped Oysters 44 Seven-Minute Frosting 66 Shamrock Sandwiches 25 Shrimp Appetizer, Hot 6 Cocktail 6 Snails.. .. 60 Soup, Cream of Corn 7 Sour Cream, Herring Bits in. 6 Sour-Cream Sugar Cookies. . 64 Spareribs—Rail Splitter's Roast 13 Spicy Cra my Sauce 45, Springerle 54 Spring Rc *t Ha'f Ham 2$ Spring Roast Ham " Spritz Cookies Squash Casseroie, PecanCrusfed Squash, Stuffed A c o r n . . . . 68

Standing Rib Roast of Beef. . 7 Standing Turkey or Tree Cookies " 65 Star Cake (Pound C a k e ) . . . .32 Stewed Chicken 57 Stew, Irish 24 Irish, with Dumplings . . . .25 Savory Lamb 24 Stollen 52 Strawberry Bavarian Cream . 22 Strawberry Mold, Rhubarb-.. 21 Stuffed Acorn Squash 47 Stuffed Ham Slices 28 Stuffing, Apple 13 Apple, for Poultry 13 for Half Turkey 43 Herb 43 Orange Rice 9 Oyster 43 Sugar Cookies 64 Sweetened Whipped Cream.. 27 Sweetheart Cake 20 Tangy Cider Punch 40 Thick White Sauce 59 Thin White Sauce :59 Tomato Sauce 59 Touch o ' Bacon Corn Bread. 14 Turkey, Creamed Oysters and 47 Fried Young 37 Roast 42 Roast Half 43 Twin Biscuit Hearts 20 Valentine Cookies 65 Vanilla Sauce 52 Washington Cherry Pie 17 Washington Cherry Tricorns 17 Wassail Bowl 56 Whipped Potatoes 59 White Velvet Frosting 66 Wild Rice with Mushrooms.. 9 Yams, Candied 48 Yeast Rolls 60 Yorkshire Pudding 7

General Information Check-List for Successful Bakinp A. . . . . . . . . 33

How i'o Cook V i j B j e s J . . 36 How To Do It77^^M&: • 3 Identification of WTIKB Centei Color Pjuiofij?.-. . 3 6 It's Smart To Be Careful'. . . 3 Oven Temperatures. . . . 4 When Using the Electric Blender 4 When You Broil 4 When You Cook Candy or Sirup 4 When You Deep-Frv 4

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