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