Cooking With Sour Cream and Buttermilk - Culinary Arts Institute 1956

8/3/2019 Cooking With Sour Cream and Buttermilk - Culinary Arts Institute 1956

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COOKING WITH

Sour Cream AND

ButtermilkStaff Homg , J£conomists

C U L I N A R Y £ r a I N S T I T U T E

MELANIE DE PROFT

MARIE ABDISHCt. • IOUISE BABITZKE • ELAINE BECHTEL

SHERRILL CORtEY • JERRINE LEICHHARDT

YVONNE NEHLS • MARY OKAMOTO

CARMEN TOWNER • PATRICIA TURNER

0 Published by

C U L I N A R Y A R T S - I N S T I T U T E

i o i s- ' C h i c a g o 1,I



Sour Cream and Buttermilk Cookery

It's Smart to be Careful 4

A Check-List for Successful Baking L,.-

Facts about Sour Cream, Buttermilk and Sourgd Milft

Appetizers 8 —-^f~

Soups 11

Breads 14

Salads and Salad Dressings 22

lain Dishes 28

Vegetables 41

How to Cook Vegetables 41

'" Sauces 45r

Cakes and Cookies 47

f> Desserts 58

Index 68

Acknow l edgmen t s^ For the beautiful and valuable photographs

which illustrate many of the recipes in this cookbook,

we gratefully acknowledge the generous cooperation of:

Ac'cent • American Corn Millers Federation

American Dairy Association • Blueberry Cooperative Association

The Borden Company • Can Manufacturers Institute

General Mills, Inc. • Minute Maid Fresh-Frozen Juices

Pan-American Coffee Bureau • Poultry and Egg National Board

Sugar Information, Inc . • Underwood Deviled Ham

Wheat Flour Institute

•-

• Mm

m

Copyright © 2956, Book Production Industries, Inc.

PRINTETED IN U.S.A.

• ap* 4



Butternrijk Cookery

LONG AGO, our great-grandmo thers and their mothers before

them knew that milk and cream which had soured natural ly

di d something very special for their c ook i ng . Never were

biscuits so mar ve lou sl y tend er an d flaky, oth er ho t brea ds so

ready to melt in the mouth, cakes so^fje^tjjery-light and deli

cate, as wh en the y we re ma de with so ur ed milk or but ter milk .

So u r cre am gav e an extra-flavorful richn ess and sm oo th ne ss

to gravies and many main dishes, to sauces for vegetables,

to salad dres sing s and to ma ny des ser ts.

Today , ho me ma ke rs are learn ing all ov er again what their

gran dmothe rs kne w abo ut the happy influence of sou r cr eam

and buttermilk on cooked foods. Dairies are responding to

their demand and pr od uc in g so ur cre am and buttermil k

which are mo re uni for m in acidi ty and con sis te ncy t han the

natural ly ho me- sou red pro duct s used to be. That is bec aus e

they are made und er co ntr ol le d co ndi t io ns fro m pasteurizedGrade A cre am and milk. Bot h hav e a cle an, fresh ^ v o r and

the sou r cr eam has a thic k, sm oo th tex tur e; th ey are n ot

real ly "s o ur " at a l l—just "c ul t ur ed. "

If y ou are already a so ur cre am and butter milk addic t, the

recipes in this book will add to y ou r rep ert oir e o f dishes

made with these delic ious dairy pr odu cts . If yo u have nev er

used the prod uc ts ( exc ep t for a butt ermi lk bisc uit no w and

then, or perhaps a sour cream salad dressing), these recipes

ca n be yo ur intro du cti on to the wonde rf ul new flavor wo rl d

o f sour cream and buttermilk cooke ry .



THERE'S N O SUBSTITUTE

FOR ACCURACY

Read recipe carefully.

Assemble all ingredients and utensils.

Select pans of proper kind and size. Measure

inside, from rim to rim.

Us e 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-edged

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 gtled softly

when recipe calls for well-beaten eggs.

Covering of foods stored in the refrigerator

depends upon the type of refrigerator used—con

ventional or moist-cold.

FOR THESE RECIPES—WHAT TO USE

BAKING POWDER—Double-action type.

BR EAD CUBES—One slice fresh bread equals

about 1 cup soft crumbs or cubes. One slice dry

or toasted bread equals about M cup dry cubes

orl A cup fine, dry crumbs.

BUTTERED CRUMBS—Soft or dry bread or crack

er crumbs tossed in melted butter or margarine.

Us e 1 to 2 tablespoons butter or margarine for

1 cup soft crumbs or 2 to 4 tablespoons butter or

margarine for 1 cup dry crumbs.

BUTTERMILK—se e pagd7.

CHOCOLATE—unsweetened chocolate.

CORNSTARCH—one tablespoon has the thick

ening power of 2 tablespoons flour.

CREAM—light , table or coffee cream, contain

ing not less than 18% butter fat.

H EAVY or WHIPPED CREAM—containing not

less than 36% butter fat.

SOUR CREAM—s e e page 7.

FLOUR—all-purpose (hard wheat) flour. (Insome southern areas where a blend of soft wheats

is used, better products may result when minor

adjustments are made in recipes. A little less

liquid or more flour may be needed.) If cake

flour is required, recipe will so state. If necessary,

substitute 1 cup minus 2 tablespoons all-purpose

flour for 1 cup cake flour.

G R A T E D PEEL—peel of whole citrus fruit finely

grated through colored part only; white is bitter.

HERBS a n d SPICES—ground unless recipe spe

cifies otherwise.

M O N O S O D I U M G L U T A M A T E — a crystalline ce

real or vegetable product that enhances natural

flavors of foods.

OIL—salad or cooking type. Use olive oil only

when recipe so directs.

R O T A R Y BEATER—hand-operated (Dover-type)

beater or electric mixer.

SHORTENING—hydrogenated vegetable shortening, all-purpose shortening, butter or margar

ine. Use lard or oil when specified.

SOURED MILK—see page 7.

STUFFED OLIVES—pimiento-stuffed olives.

SUGAR—granulated (either cane or beet).

VINEGAR—cider vinegar, or as specified.

H O W TO D O IT

BL AN C H AL M ON D S and PISTACHIOS—the flavor

and crisp texture of nuts are best maintained

when the nuts are allowed to remain in water theshortest possible time during blanching. There

fore, blanch only about Vi 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 lift out with slotted spoon or fork. Place

between folds of absorbent paper; pat dry. Squeeze

nuts between thumb and fingers to remove skins;

or peel. Place on dry absorbent paper; to dry

thoroughly, shift frequently to dry spots on paper.

T O A S T NUTS—place nuts in a shallow baking

dish or pie pan and brush lightly with cooking oil.

Heat in oven at 350°F until delicately browned.

Move and turn occasionally with fork. Or put

nuts into a heavy skillet in which butter or mar

garine (about 1 tablespoon per cup of nuts) has

been melted; or use oil. Heat over moderate heat

until nuts are lightly browned, moving constantly

with a fork. Drain on absorbent paper.

SALT NUTS—toast nuts; sprinkle with salt.

BOIL—cook in liquid in which bubbles rise

continually and break on the surface. Boiling

temperature of water at sea level is 212°F.

CHILL GELATIN—set dissolved gelatin mixturein refrigerator or in pan of ice and water un

til slightly thicker than consistency of thick,

unbeaten egg white, or until mixture begins to

gel (gets slightly thicker). If mixture is placed

over ice and water, stir frequently; if placed in

refrigerator, stir occasionally.

CLEAN CELERY—trim off root end and cut off

leaves. Leaves may be chopped and used for

added flavor in soups and stuffings; leaves may be



left on inner stalks when serving as relish. Sepa

rate stalks, remove blemishes and wash.

CLEAN GARLIC—separate into cloves and re

move thin, papery outer skin.

CLEAN GREEN PEPPER—rinse and cut into quar

ters. Remove stem, all white fiber and seeds with

spoon or knife; rinse. Prepare as directed.

CLEAN a n d 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. Prepare

as directed in recipe.

CUT DRIED FRUITS (uncooked) or M A R S H M A L -

LOWS—use scissors dipped frequently in water.

DICE—cut into small cubes.

FLAKE FISH—with a fork, separate canned or

cooked fish into flakes (layer-like pieces). Remove

bony tissue from crab meat; salmon bones are

edible.

FLUTE EDGE of PASTRY—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 entire edge.

FOLD—use flexible spatula. 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 so as

to fold lifted material across the surface. Cut

down and under again; turn bowl and repeat

process until material is blended. With every

fourth stroke, bring spatula up through center.

GRATE NUTS or CHOCOLATE—us e a rotary-typegrater with hand-operated crank. Follow manu

facturer's directions. Grated nuts or choco late

should be fine and light.

H A R D - C O O K EGGS—put eggs into large sauce

pan and cover completely with cold or lukewarm

water. Cover pan. Bring water rapidly just to

boiling. Turn off heat immediately; if necessary

to prevent further boiling, remove pan from heat

source. Let eggs stand, covered, 20 to 22 min.

Plunge eggs into cold, running water. Crackle

shells and roll between hands to loosen shells.

When cooled, start peeling at large end.

Note: Eggs are a protein food and therefore shouldnever be boiled.

MARINATE—allow food to stand in liquid (usu

ally oil and acid) to impart flavor.

MEASURE BROWN SUGAR—pack firmly into

dry measuring cup; sugar should hold shape of

cup when turned out.

MINCE—cut or chop into small, fine pieces.

MELT CHOCOLATE —melt over simmering water

to avoid scorching.

P A N B R O I L BACON—place in a cold skillet only

as many bacon slices as will lie flat. Cook slowly,

turning frequently. Pour off fat as it collects.

When bacon is evenly crisped and browned, remove from skillet and drain on absorbent paper.

PREPARE CRUMBS—place cookies, crackers,

zwieback or dry bread on a long length of heavy

waxed paper. Loosely fold paper around them,

tucking open ends under. With rolling pin, gently

crush to make fine crumbs. Or place cookies or

crackers in a plastic bag and gently crush with

rolling pin.

If using electric blender, break 5 or 6 pieces

(cookies, crackers, etc.) into blender container.

Cover container. Blend on low speed, flicking

motor on and off, until crumbs are medium fine.

Empty container and repeat.

PREPARE DOUBLE-STRENGTH COFFEE BEVER

AGE —prepare coffee in usual manner (method

and grind of coffee depending upon type of coffee

maker), using 4 measuring tablespoons coffee per

standard measuring cup water.

PREPARE QUICK BROTH—dissolve in 1 cup hot

water, 1 chicken bouil lon cube for chicken broth

or 1 beef bouillon cube (or Vi teaspoon concen

trated meat extract) for meat broth.

PREPARE QUIC K COFFEE BEVE RAGE — f o r one

cup coffee beverage, put one teaspoon concen

trated soluble coffee into cup . Add boiling water

and stir until coffee is completely dissolved. To

prepare 1 cup of double -strength quick coffee

beverage, increase concentrated soluble coffee

to 1 tablespoon.

RICE—force through ricer, sieve or food mill.

SIEVE—force through sieve or food mill.

SIMMER—cook in a liquid just below boiling

point; bubbles form slowly, break below surface.

U N M O L D GELATIN—run tip of knife around top

edge of mold to loosen . Invert mold on chilled

plate. If necessary, wet a clean towel in hot water

and wring it almost dry. Wrap hot towel around

mold for % few seconds only. (If mold does not

loosen, repeat.)

OVEN TEMPERATURES

Very Slow 250°F to 275°F

Slow 300°F to 325°F

Moderate 350°F to 375°F

H o t . . 400°F to 425°F

Very Hot 450°F to 475°F

Extremely Hot 500°F to 525°F

Use a portable oven thermometer for greater

accuracy of oven temperature.

WHEN Y O U DEEP-FRY

About 2 0 min. before deep-frying, fill a deepsaucepan one-half to two-thirds full with hydro-

genated vegetable shortening, all-purpose short

ening, lard or cooking oil. Heat fat slowly to

temperature given in the recipe. A deep-frying

thermometer is the most accurate guide to correct

frying temperatures.

If thermometer is not available, this bread-cube

test may be used as a guide: A 1-in. cube of

white bread browns in 60 seconds when the tem

perature is 350°F to 375°F.

When using an automatic deep-fryer, follow

manufacturer's directions for amount of fit.

WHEN USING THE ELECTRIC BLENDER

To grind or chop, place in blender container

enough food at one time to cover blades. Cover;

turn on motor and grind or chop until food is of

desired fineness. (Turning motor off and on helps

to throw food back on blades.) Empty container

and grind next batch of food.



A C H E C K - L I S T F O R S U C C E S S F U L B A K I N G

V R E A D A G A I N "It's Smart To Be Careful—

There's No Substitute for Accuracy" (page 4).

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.

V P R E P A R E PAN — F or cakes with shortening and

for 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 quick and

yeast breads, grease bottom of pan only. For

cookies, lightly grease cookie sheets. If recipe

directs, "Set out pan," do not grease or line pan.

V H AVE ALL INGREDIENTS at room temperature

unless recipe specifies otherwise.V SIFT ALL FLOUR except whole-grain types before

measuring. Spoon lightly into measuring cup. Do

not jar cup. Level with straight-edged knife or

spatula.

V C R E A M S H O R T E N I N G (alone or with flavorings)

by stirring, rubbing or beating with spoon or

electric mixer until softened. Add sugar in small

amounts; cream after each addition until all

"raininess disappears and mixture is light and

fluffy. Thorough creaming insures fine-grain cake.

V BEAT WHOLE EGGS until thick and piled softly

when recipe calls for well-beaten eggs.

V BEAT E G G 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.

V BEAT EGG YOLKS until thick and lemon-colored

when recipe calls for well-beaten egg yolks.

V WHEN LIQUID A N D D R Y INGREDIENTS are 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 batter is smooth

(do not overheat). Scrape spoon or beater andbottom and sides of bowl during mixing.

If using an electric mixer, beat mixture at low

speed when alternately adding liquid and dry

ingredients.

V FILL CAKE PANS one-half to two-thirds full.

V T A P B O T T O M OF C A K E P A N sharply with hand

to release air bubbles before placing in oven.

V APPLY BAKING TESTS when minimum baking

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 cooling

rack after removing from oven; cool sponge-type

cake as recipe directs.

V 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.

V FILL LAYER CAKES—Spread filling or frosting

over top of bottom layer. Cover with second layer.

Repeat procedure if more layers are used. If

necessary, hold layers in position with wooden

picks: remove picks when frosting is set.

V 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.

V TEST for lukewarm liquid (80°F to 85°F) by

placing a drop on wrist; it will feel neither hot

nor cold.

V K N E A D D O U G H by folding opposite side over

toward you. Using heels of hands, gently push

dough away. Give it a quarter turn. Repeat process

rhythmically until the dough is smooth and

elastic, 5 to 8 min., using as little additional flour

as possible. Always turn the dough in the same

direction.

V REMOVE ROLLS, BREAD a nd COOKIES from pans

as they come from the oven, unless otherwise

directed. Set on cooling racks.

V WR A P COOL ED QUICK BREADS in waxed paper,

aluminum foil or moisture-vapor-proof material;store overnight for easier slicing.



A B O U T S O U R ( S E A D S O U R E D M I L K

What They A re—R ecipes in this book were

tested with dairy sour cream and buttermilk.

However, most recipes for baked foods (cakes,

cookies, breads and steamed puddings) which

call for buttermilk can also be made success

fully with soured milk.

Dairy sour cream is a product made from

pasteurized and homogenized Grade A cream

having 18% to 20% butterfat. To this cream,

a lactic acid culture is added. The product that

results is thick and smooth, creamy-white in

color, and has a del icately acid flavor.

Dairy buttermilk is made from pasteurized

Grade A skim milk in most cases; a few dairies

offer buttermilk made from homogenized whole

milk. A lactic acid culture is added to the milk,

which gives characteri stic flavor and consist

ency to the product. So-called "churned"

buttermilk as offered by dairies is actually

cultured buttermilk to which flecks of butter-

fat are added to simulate the appearance of old-fashioned churned buttermilk. Acid ity (or

sourness) is approximately uniform for all

cultured buttermilk, but it increases rapidly

if the buttermilk is allowed to Stand at room

temperature. Variations in the consist ency of

buttermilk have little or no effect on the qual

ity of cooked and baked products, though they

will cause some variations in texture of un

cooked beverages, soups and frozen desserts.

Soured milk is sweet milk soured artificiallyby the addition of vinegar or lemon juice. (To

make 1 cup of soured milk, put 1 tablespoon

cider vinegar or lemon juice into a measuring

cup for liquids, and fill the cup with milk to

the 1-cup line.) Except where the smooth

thickness of buttermilk is needed, as in butter

milk beverages, soured milk may be substituted

for buttermilk in equal measure.

How They Behave—Because sour cream and

buttermilk are both acid, there is a tendency

toward curdling when they are heated, particu

larly in the presence of added acid (such as

lemon juice or tomato). This tendency is less

in the .case of sour cream, due to the higher

butterfat content, but care is necessary in

adding sour cream to any hot mixture.

Sour cream should be stirred into sauces and

gravies at the very end of the cooking period,

not more than a tablespoon at a time. If the

total amount added is large enough to cool the

mixture, reheating should be done in the short

est possible time, while stirring constantly; the

mixture should never be allowed to boil. Flour

or egg yolk added to the mixture when or

before the sour cream is added tends to pre

vent curdling. Any hot sour cream mixture

should be served immediately, unless therecipe specifically directs otherwise.

Buttermilk as an ingredient in batters and

doughs requires no special handling other than

addition of the correct proportion of baking

soda. It should not be cooked or heated on top

of the range, however, unless the separation

into fine curds and whey will not affect the

texture of the finished product (as in yeast

breads). In sauces and stirred custards, cur

dling may be avoided by stirring the buttermilk in after the mixture is removed from the heat.

Soured milk reacts like buttermilk.

High salt conten t of a mixture also tends to

cause or to favor curdling. In general, it is

desirable, to use salt quite sparingly in sour

cream aftd buttermilk cookery.



Blini

(Russian Raised Griddlecakes)

Though there is no sour cream in the little

dollar-size griddlecakes themselves, the sour

cream and caviar that are served with them area most important part of this well-known and

unique hot appetizer.

Set out a griddle or heavy skillet.

Soften

Vi teaspoon (V* pkg.) active

dry yeast

in

1 tab les po on war m wate r, 110°F to

115°F (If using compressed yeast,soften V* cake in 1 tablespoon

luke warm water, 80°F to 85°F.)

Let stand 5 to 10 min.

Meanwhile, scald

Vi cup milk

Put into a bowl

% teaspoon sugar

Vt teaspoon salt

Pour scalded milk into the bowl. When cooled

to lukewarm, stir mixture and thoroughly blend

into it a mixture of

Vi cu p bu ck wh ea t or rye flour

2 tablespoons flour

Stir the softened yeast and add, mixing well.

Cover bowl with waxed paper and a cle^n towel

and set aside in a warm place (about 80°F) lMi

hrs., until light.

Add to yeast mixture and beat until smooth

Vi cup sifted flour

Beat until thick and lemon-co lored

1 egg yolk

Blend into the batter. Beat until rounded peaks

are formed

1 egg white

Gently fold (page 5) into the batter.

Cover bowl with waxed paper and towel and

set aside in a warm place (about 80°F) 20 min.

Meanwhile, set the griddle or skillet over low

heat. Test temperature; it is hot enough for

baking when drops of water sprinkled on sur

face dance in small beads. Lightly grease grid

dle or skillet if manufacturer so directs .

Spoon onto griddle or into skillet enough batter

(about 2 teaspoons) to form small pools about

1 in. in diameter, leaving at least 1 in. between

cakes. Spread batter out slightly. Turn as they

become puffy and full of bubbles, and brown

other side. Turn only once. As Blini are cooked,

transfer to a warm platter and set in a warm

oven (about 250°F) until all are done.

Serve immediately, accompanied by bowls of

Thick sour cream

Caviar

Minced onion

Sieved hard-cooked egg yolk

Sieved hard-cooked eg g white

Arrange platter and bowls so each person may

serve himself as desired. 2 doz. Blinim

1 .



9

Filled Pastry Morsels

These delicious morsels of pastry with savory

fillings are hot appetizers you will serve with

pride. For the custard-like Swiss cheese filling,

use only the tart shells; the chicken and crab

meat fillings may be baked either in tarts or in

little pastry cornucopias.

Twenty-four 1%-in. muffin-pan wells (1 in.

deep) will be needed for the tarts; use baking

sheets for the cornucopias.

Prepare and roll (use one-half of dough at a

time)

Pastry for 2-Crust Pie (page 58)

For Tarts—Roll pastry VfJt o

^m

- thick; cut3-in. rounds and fit carefully into the muffin-

pan wells so that dough is not stretched. Press

edges neatly against rims with a fork. Fill with

Swiss Cheese Filling.

Bake at 375°F 15 min., or until a silver knife

inserted into center of filling comes out clean;

remove carefully to warm serving plates and

serve piping hot.

Or fill with Chicken or Crab Meat Filling andbake at 400°F 30 min., or until pastry is

delicately browned. About 2 doz. tarts

For Cornucopias—Prepare one-half pastry rec

ipe; roll pastry Vjj to H in. thick and cut 2-in.

rounds. Place M to M teaspoon Chicken or

Crab Meat Filling on center of each pastry

round and moisten two-thirds o f outer edge o f

the round. Bring moistened edges together.

Pinch, tapering one end, and leaving other

open to form a cornucopia. Place on bakingsheets and bake at 375°F 12 to 15 min., until

pastry is delicately browned. Remove to warm

serving plates and serve piping -hot.

About 2% doz. cornucopias

For Swiss Cheese Filling (IK cups filling)—

Grate

2 oz. Swiss cheese (about Vi cup,

grated)

Set aside.

Prepare

2 tablespoons finely chopped onion

Heat in a skillet over low heat

V/i teaspoons butter

Add the onion and cook over medium heat

until onion is transparent, stirring occasional

ly. Add to the grated cheese and blend thor

oughly. Divide mixture among the tart shells

(about 1 teaspoon each). Set aside.

Blend together thoroughly1 eg g, slightly beaten

Vi cup thick sour cream

Vi teaspoon prepared mustard

V* teaspoon salt

Few grains cayenne pepper

Spoon 1 teaspoonful of the mixture into each

tart shell. Dot tops of tarts with

Butter (abou t 1 tab les poo n for all)

Sprinkle lightly with

Nutmeg

For Chicken Filling (1 cup filling)—Lightly

toss together

Vi cup finely chopped cooked chicken

Vi cup finely chopped celery (page 5)

2Vi tablespoons thick sour cream

2 tablespoons finely chopped

toasted almon ds (pa ge 4)

1 tablespoon mayonnaise

Vi teaspoon salt

Few grains white pepperFew grains nutmeg

For Crab Meat Filling {\ l

A cups filling)—

Lightly toss together

1 cup crab meat (bony tissue

removed)

2 tablespoons thick sour cream

2 tablespoons mayonnaise

2 teaspoons lime or lemon juice

2 teaspoons minced pimiento

1 teaspoon grated onionVi teaspoon Worcestershire sauce

Vi teaspoon dry mustard

Few grains pepper

Sprinkle over crab meat mixture in tart shells

or ojjfpastry rounds before shaping cornucopias

Grated Parmesan cheese

• Paprika

* ** "r ' ik^ *»* ft

% : v;. T.•



10

Herring Bits in Sour Cream

(See center color photo)

Drain contents of

1 16-oz. jar herring fillets

Mix and pour over herring

I cu p thick sour cream3 tablespoons lemon juice

1 large on io n (p ag e 5) , thinly sliced

1 tablespoon peppercorns

1 teaspoon salt

Vi teaspoon monosodium glutamate

Stir carefully with a fork to coat all pieces

evenly. Cover and let stand in refrigerator at

least 2 hrs. before serving.

Garnish with le mo n sli ces and paprika.

About 3 cups

Piquant Dip

Hard-cook (page 5) and finely chop

1 egg

Beat together until fluffy

3 o z . (1 pkg.) cream ch ee se , softened

1 cup thick sour cream

Blend in the egg andVi cup minced green pepper (page 5)

1 tablespoon ketchup

IV2 te as po ons prepared horse-radish

1 teaspoon Worcestershire sauce

Vi small clove garlic (page 5), minced

or crushed in a garlic press

and a mixture of


Vi teaspoon salt

Cover and let stand in refrigerator at least

2 hrs. to chill and blend flavors.

Tempting Tuna Dip

Beat together until fluffy

3 o z . (1 pkg. ) cream ch eese ,

softened


Add to mixture1 cup (7-oz. can) tuna, drained

and flaked (page 5)

2 tablespoons chopped chives

2 tea spo ons prepared horse-radish


Vi teaspoon salt

Blend gently but thoroughly.

Cover and let stand in refrigerator at least

2 hrs. to chill and blend flavors.

Serve as a dip with crisp crackers or potato

chips. About 2 cups dip

Garlic-Cheese Dip

The happy owner of a blender can whisk this

together in a jiffy, but it can be hand-mixed.

Put into blender container3 o z . (1 pkg.) cream c heese

1 Vi o z . (1 pkg.) Roquefort or

Blue chee se, crumbled

Vb cup thick sour cream

2 tablespoons pineapple juice

Vi teaspoon Worcestershire sauce

5 drops tabasco sauce

1 sprig parsley

Vi clove garlic (page 5)

Cover and turn on motor. Blend until just

smooth.


chips. About VA cups dip


chips. «tfMb^» About 1 cup dip



These are soups in which sour cream and buttermilk are important

ingredients—including borsch, which must have its crown of

snowy sour cream, and buttermilk soup, which owes its very

existence to the delicate tang of the dairy product. Try them

all for their zestful flavor—and try, too, sour cream as a

beautiful and tempting garnish for any cream soup: a spoonful of

whipped sour cream floating in a botvl of rosy cream of

tomato soup is a delight to the eye as well as the palate.

Buttermilk Soup

An uncooked, cold soup for hot summer days.

It may also be served as a refreshing beverage.

Beat until very thick and piled softly

3 eggs

Add gradually, beating thoroughly after each

addition

Vi cup sugar

Add

2 tablespoons grated lemon peel

(page 4)

Pour into the egg mixture gradually, stirring

until blended

2 qts. buttermilk

Chill in refrigerator about 2 hrs. | |

Serve chilled, the day it is prepared.

About IVi qts. soup

(See center color photo)Chilled Borsch

Set out a large bowl.

Drain, reserving liquid, contents of

1 N o. 2 can wh ol e beets

Put reserved liquid into the bowl and add

2 % cups cold water

Stir in

'/3 cup sugar

3Vi tablespoons cider vinegar

Vi teaspoon salt

Put drained beets through coarse blade of food

chopper. Add to the liquid mixture and put in

refrigerator to chil l.

Serve in chilled bowl s, topped with table-

spoopfuls of

Thick sour cream

f About 1 qt. soup

11

i >



12

Potato Bisque

• Base Recipe

Set out a heavy 3-qt. saucepan or sauce pot

having a tight-fitting cover.

Wash, pare and cut into 34-in. slices

4 medium-size (about IV2 lbs.)

potatoes

Put into the saucepan with

4 cups cold water

Cover and bring to boiling. Reduce heat to

medium and add

1 stalk cele ry (pa ge 4) , finely cut

1 onion (pag e 5) , ch op ped

1 pimiento, minced

1 teaspoon salt

Vi teaspoon white pepper

Bring to boiling, reduce heat and simmer 1 hr.

Remove saucepan from heat and drain, reserv

ing liquid. Forc e vegetables through a sieve

into the broth. Add and stir until dissolved

2 beef bouillon cubes

Just before serving, put into a bowl


Add to it gradually, stirring constantly, 1 cup

cup of the hot soup. Immediately blend intothe remaining soup. Cook over low heat just

until heated, but do not boil.

Serve at once, with a sprinkling of

Chopped fresh dill or parsley

About 1 qt. soup

—Lima Bean Bisque

Follow A Recipe; omit potatoes. Heat 4 cups

water to boiling. Was h thoroughly and sortVi lb. (about \M cups) dried large lima beans.

Add beans gradually to water, so slowly boiling

does not stop. Cover and simmer 2 min.; re

move saucepan from heat. Set aside and let

beans soak 1 hr. Add vegetables and season

ings; cover and simmer 1 to \Vi hrs., or until

soft. Drain, reserving liquid. Force vegetables

through sieve into broth. Stir in the bouillon

cubes. Continue as in A Recipe.

Scandinavian Fish Soup

The Scandinavians have an inspired way with

fish. When theycook this fish soup they are

preparing themain dish at the same time!

Set out a large, heavy saucepan or sauce pothaving a tight-fitting cover.

Rinse in cold water and drain well

2 lbs . dre sse d fish with he ad

(such as cod, trout or mackerel)

Using a sharp, heavy knife, cut fish crosswise

into 1-in. slices. Break through bone by tap

ping the knife with a hammer.

Put fish slices and head into the saucepan or

sauce pot with

1 qt. water

1 tablespoon salt

Bring to boiling. Reduce heat, cover and cook

8 to 10 min., or until fish flakes (page 5).

Meanwhile, wash, pare or scrape, and dice

2 carrots

Clean (page 5) and chop

1 small onion

Wash, pare and cut into H-in. cubes

2 medium-size potatoes (about V2 lb.)Cook vegetables (page 41) about 8 min., or

until tender. Drain and set aside.

When fish is cooked, remove and discard the

head. Ladle out 3 cups of the liquid and set

aside. Keep the fish hot.

Beat until thick and piled softly

2 e g g s

Stir in

1 cup thick sour cream2V2 teaspoons salt

1 teaspoon monosodium glutamate

Add the reserved fish liquid very gradually,

stirring constantly. Add the vegetables. Cook

over low heat just until heated. Do not boil.

Garnish soup with

Minced chives

Serve soup as first course; then drain fish and

serve with parsley potatoes (boiled potatoes

tossed in a mixture of melted butter and

chopped parsley). About \\i qts. soup



Green Pea Soup

Prepare in a large heavy saucepan or sauce pot

6 cups Quick Meat Broth (page 5)

To retain their delicate flavor, rinse and shell

just before using

2 lbs. fresh peas

Cook the peas in the broth about 20 min., or

until tender. Remove and reserve 1 cup of the

broth. Set peas aside.

Meanwhile, heat in a saucepan

Vi cup butter or margarine

Blend in

Vi cup flourVi teaspoon salt


Vt teaspoon white pepper

Heat until mixture bubbles. Remove from heat.

Add gradually, stirring in, the cup of reserved

broth. Pour mixture slowly into the pea

soup, stirring constantly. Bring to boiling.

Cook 1 to 2 min.

Beat slightly

1 egg yolk Quickly stir about 3 tablespoons of the hot

soup into the egg yolk. Immediately return

egg-yolk mixture to soup, stirring vigorously.

Reduce heat and cook soup until thoroughly

heated, about 5 min., stirring constantly. Do

not boil. Remove from heat and force through

a sieve. Return to the saucepan.

Stirring vigorously with a French whip, whisk

beater, or fork, add to the soup in very smallamounts


Stir in

1 tablespoon chopped parsley

Cook soup over low heat, stirring constantly,

3 to 5 min., until well heated; do not boil.

About Wi qts. soup

Cream of Tomato Soup

Combine in a saucepan

2Vi cups ( No . 2 can) to mat o juice

1 stalk cel ery with le av es , cut cross

wise into quarters

Vi small onion, sliced

2 sprigs parsley

Vi b a y leaf 6 whole cloves

IVi teaspoons sugar

Vi teaspoon salt

Few grains white pepper

Bring to boiling, reduce heat, cover and sim

mer 10 min.

Meanwhile, prepare in a large saucepan

Sour Cream White Sauce (page 45)

Strain tomato juice mixture. Add it very slowly

to the hot white sauce, stirring constantly and

vigorously with a wooden spoon; do not boil.

Serve immediately. If desired, drop on top of

each serving of soup a teaspoonful of

,. Whipped Sour Cream Topping

(page 44)

About cups soup

13



Great-grandmother knew that when she made hot breads with sour cream'

or buttermilk, they were so wonderfully tender and so rich

in flavor that there was seldom so much as a crumb left to throw

to the chickens. And here is how she made them!

Tender-Rich Buttermilk Biscuits

• Base Recipe

Set out a baking sheet.

Sift together into a bowl2 cups sifted flour

2 teaspoons baking powder

1 teaspoon salt

Cut in with a pastry blender or two knives un

til mixture resembles coarse corn meal

Vi cup lard, hydrogenated vegetable

shortening or all-purpose

shortening

Make a well in center o f dry ingredients. Pour

in all at one time3

A cup buttermilk

Stir with a fork until dough follows fork.

Gently form dough into a ball and put on a

lightly floured surface. Knead lightly with fin

ger tips 10 to 15 times.

Gently roll out to H-in. thickness. Cut with

floured cutter or knife, using even pressure

to keep sides of biscuits straight.

Transfer biscuits to baking sheet, close together if soft-sided biscuits are desired, or 1

in . apart for crusty sides . Lightly brush tops

of biscuits with

Milk

Bake at 450°F 10 to 15 min., or until biscuits

are golden brown.

About 2 doz. \ x A-in. biscuits

—Tender-Rich Drop Biscuits

Follow A Recipe. Increase buttermilk to 1

cup. Omit kneading, rolling and cutting. Drop

by spoonfuls onto baking sheet.

—Tender-Rich Shortcakes

Follow A Recipe. Sift 2 tablespoons sugar

with dry ingredients. Cut dough with 3-in.

cutter or cut with floured knife into squares

or triangles. Transfer half of the rounds or

squares to a baking sheet, and spread with

melted butter or marg ar ine. T op with remain

ing rounds or squares. Bake as in A Recipe.

Johnny Cake

Grease the bottom of an 8x8x2-in. pan.

Sift together into a bowl

1 cup sifted flour

Vi cup sugar

1 teaspoon baking powder3

A teaspoon salt

Vi teaspoon baking soda

Mix in

1 cup ye l low corn meal

Make a well in center of dry ingredients.


1 egg

14



Blend in

1 cup buttermilk

2 to 4 tablespoons butter or

margarine, melted

2 tablespoons molasses

Add liquid mixture all at one time to dry

ingredients. Beat with rotary beater until just

smooth (do not overheat). Turn batter into

pan and spread to corners.

Bake at 425°F about 20 min., or until a wooden

pick or cake tester comes out clean when in

serted in center.

Cut into 2-in. squares. Serve hot with butter

and warm maple sirup if desired.

16 2-in. squares

Corn Meal Griddlecakes

A Base Recipe

Set a griddle or heavy skillet over low heat.

Melt and set aside to cool

VA cup butter or margarine


Vi cup sifted flour

2 teaspoons baking powderT /2 teaspoons salt

3

A teaspoon baking soda

Stir in

1 Vi cups yel low corn meal

Make a well in center of dry ingredients and

set aside.

Beat together

2 eggs , well beaten

1% cups buttermilk

Vi cup milk Blend in the melted butter or margarine. Add

all at one time to dry ingredients. Beat until

well blended and smooth. Set aside.

Test griddle or skillet; it is hot enough for

baking when drops of water sprinkled on sur

face dance in small beads. Lightly grease grid

dle if manufacturer so direc ts.

Pour batter onto griddle or into skillet, from

a pitcher or large spoon, into pools about 5 in.in diameter, leaving at least 1 in. between

cakes. Turn griddlecakes as they become

puffy and full of bubbles. Turn only once.

Serve immediately with a sprinkling of con

fectioners' sugar, if desired.

About 12 griddlecakes

Follow A Recipe;

flour to 1% cups.

—Banana Griddlecakes

Follow recipe for Buttermilk Griddlecakes.

Peel and dice 3 bananas having all-yellow or

brown-flecked peel. Mix bananas into batter.

—Apple Griddlecakes

Follow recipe for Buttermilk Griddlecakes; sift

Vi teaspoon cinnamon with dry ingredients.

Mix 13^ cups diced pared ap pl es into batter.

(Or substitute chopped canned apple slices.)

— Blueberry Griddlecakes

Follow recipe for Buttermilk Griddlecakes.

Fold (page 5) 2 cups blueberries into batter.

—Vermont Pancake Stack

(&e center color photo)

Follow A Recipe or recipe for Buttermilk

Griddlecakes. As each griddlecake is baked,

spread it with butter and place in stack on

serving plate. To serve, cut stack into quarters.

Top with butter and serve with warm ma ple

sirup and crisp panb roi led ba co n (page 5 ).

Corn Meal Griddlecakes



Oatmeal Griddlecakes

A griddle or heavy skillet will be needed.

Mix together

3 cups buttermilk

1 cup rolled oats

Cover and set in refrigerator at least 4 hrs.,

or overnight, stirring once or twice.When ready to bake griddlecakes , set the

griddle or skillet over low heat.

Sift together into a bowl and set aside

1 cup sifted flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon salt

Mix together the buttermilk mixture and

2 eggs, beaten

Add the buttermilk mixture and blend thor

oughly. Make a well in center of the dry in

gredients and add liquid mixture all at one

time. Stir only until blended.

Test griddle; it is hot enough for baking when

drops of water sprinkled on surface dance in

small beads. Lightly grease griddle or skillet

if manufacturer so directs.

Pour batter from a pitcher or large spoon onto

griddle or into skillet in pools about 3 in.in diameter, leaving at least 1 in. between

griddlecakes.

Cook over medium heat until lightly browned

on one side. With spatula, carefully turn and

brown other side. Turn only once.

About \Yi doz. griddlecakes

Buttermilk Waffles

A Base Recipe

Heat waffle baker while preparing batter.

Melt

Vi cup butter or margarineSet aside to cool .

"v^SSift together into a large bowl

2 cu ps sifted flour

1 tablespoon sugar



Vi teaspoon salt

Set aside.

Beat until thick and lemon-colored

3 egg yolks

Add gradually, mixing well, melted butter and

2 cups buttermilk

Add liquid mixture all at one time to dry in

gredients; mix only until batter is smooth.

Using a clean beater, beat until rounded peaks

are formed

3 egg whites

Spread beaten egg whites over batter and

gently fold (page 5) together.

Unless temperature is automatically shown on

waffle baker, test heat by dropping a few drops

of water on the grids. It is hot enough for

baking when the drops o f water sputter.

Pour batter into center of waffle grids. It is

wise to experiment to find out the exact

amount of batter your waffle baker will hold;

use that same measurement (in spoonfuls or

cupfuls) in future waffle baking.

Lower cover and allow waffle to bake accord

ing to manufacturer's direct ions, or until

steaming stops (about 10 min.). Do not raise

cover during baking period. Lift cover and

loosen waffle with a fork.

Serve immediately with butter or margarine

and maple sirup or honey. About 8 servings

—Chocolate Dessert Waffles

Follow A Recipe. Sprinkle about H cup semi-

sweet chocolate pieces over batter for each

waffle, just before closing waffle baker. Serve

waffle hot, sprinkled with confectioners' su

gar, o r top with vanilla or cho col at e ice

cream if desired.

16



—Spice Waffles

Follow A Recipe. Sift 1 teaspoon cin na mo n

and Vi teaspoon nutmeg with dry ingredients.

Add 3 tablespoons molasses with liquid in

gredients.

Sour Cream Waffles

In Norway, where these tender waffles are

favorites, they are often served cold, as if they

were cakes, with afternoon coffee. For sweetness,

fruit preserves may be served with them.

Heat waffle baker while preparing waffle batter.


VA cup butter

Sift together into a large bowl and set aside

1 cup sifted flour

2 tablespoons sugar


1 teaspoon cardamom

Vi teaspoon salt


2 egg yolks

Add gradually the melted butter and1 cup thick sour cream

1 cup buttermilk

Continue to beat until well blended. Add

liquid mixture all at one time to dry ingredi

ents; mix only until batter is smooth.

Using clean beater, beat until rounded peaks

are formed

2 egg whites

Spread the beaten egg whites over the batter

and gently fold (page 5) together.

Unless temperature is automatically shown on

waffle baker, test baker by dropping a few

drops of water on the grids. It is hot enough

for baking when the drops of water sputter.

Pour batter into center of waffle baker. It is

wise to experiment to find out the exact

amount of batter your baker will hold; use

that same measurement (spoonfuls or cupfuls)

in future waffle baking.

Lower cover and allow waffle to bake acco rding

to manufacturer's direct ions, or until steam-

Spice Waffles with panbroiled bacon

ing stops (about 5 min.). Do not raise cover

during baking period. Lift cover and loosen

waffle with a fork. Set waffles aside on a clean

towel. As each waffle is baked, pile on previous

waffles to keep soft.

Serve waffles cold. Spread with

Butter or margarine

About 4 waffles

Buttermilk French Toast

Heat in a heavy skillet

1 tablespoon butter or margarine

Meanwhile, mix together in a shallow bowl

2 eggs , slightly beaten

1 cup buttermilk

VA t easpoon salt

Set out

6 to 8 slices bread

Dip bread slices one at a time into egg mixture.

Coat both sides well and place in hot skillet.

Cook two slices at a time in the hot butter,

over low heat. Brown on one side and turn with

spatula to brown other side. Add more butter

if necessary to prevent skicking.

Serve immediately with butter and jam, jelly,

mapl e sirup or ho ne y, or sugar and cinna

mon; or accompany with tiny sa us ag es .

3 to 4 servings

0 4



18


3 tablespoons butter or margarine

Coarsely chop and set aside

VA cup (about 3 oz.) nuts


2Vi cups sifted flour

VA cup sugar


1 teaspoon salt


Mix in chopped nuts. Make a well in center

of dry ingredients and set aside.

Add to reserved apricot juice

Buttermilk (enough to make 1 cup

liquid)

Beat until thick and piled softly1 egg

Mix in melted butter, apricots and buttermilk.

Add all at one time to the dry ingredients.

Stir only enough to moisten dry ingredients.

Turn batter into pan and spread to corners.

Bake at 350°F about 1 hr. and 15 min., or

until a wooden pick or cake tester comes out

clean when inserted in center of bread.

Cool and store as directed (page 6 ) .

1 loaf nut bread

Boston Brown Bread

Thoroughly grease bottom of three No. 2-size

(18- to 20-oz.) cans. Cut aluminum foil or

waxed (double thickness) or parchment paper

into three 6-in. squares to cover tops and to

hang about \K in . over sides of cans. Set out

large kett le or steamer and its tight-fitting

cover; put trivet or rack in kettle.

Mix together in a bowl

1 cup ry e flour

1 cup whole wheat flour

1 cup ye l low corn meal

1 Vi teaspoons baking powder

1 teaspoon salt

VA teaspoon baking soda

Make a well in center and set bowl aside.

Combine

2 cups buttermilk

VA cup molasses

Add all at one time to dry ingredients with

1 cu p (ab out 5 oz .) dark se edl ess

raisins

Stir only enough to moisten dry ingredients.

Date Nut Bread

Prepare (page 6) a 9Mx5Mx2M-in. loaf pan.


V» cup shortening


2 cup s sifted flour



1 teaspoon salt

Add and mix in

1 cup w hol e wheat flour

VA cup firmly packed light brown sugar

1 cu p (ab out 7 o z .) pitted dat es,

cut (page 5)

1 cup (about 4 oz. ) ch opp ed nuts

Make a well in center of dry ingredients and

set aside.

Mix until blended

1 e g g, well beat en

1 VA cups buttermilk

VA cup molasses

1 Vi tea spo on s vanilla extract

Add and blend in the melted shortening. Add

liquid mixture all at one time to the dry in-.,

gredients. Stir only enough to moisten dry

ingredients. Turn batter into pan and spread

to corners.

Bake at 350°F about 7 0 min., or until a wooden

pick or cake tester comes out clean when in

serted in center of bread.

Cool and store as directed (page 6 ) .

1 loaf Date Nut Bread

Apricot Nut Bread

Prepare (page 6) 9Hx5}4x2H-in. loaf pan.

Coarsely cut (page 5)

1 Vi cups (Vi lb.) dried a prico ts

Put into a saucepan and add

1 cup water

Simmer for 10 min., or until most o f the water

is absorbed. Drain, if necessary, reserving

juice in a 1-cup measuring cup for liquids.

Set apricots and juice aside to cool . (



Pour an equal amount of batter into each can,

filling each can not more than two-thirds full.

Cover them tightly by tying on foil or paper

with string. Place them on trivet. Pour boiling

water into kettle to no more than one-half the

height of the cans. Cover kettle and bring water

to boiling. To steam, reduce heat but keep

water boiling. Quickly add more boiling water

as necessary to keep water level at one-half

the height of the cans throughou t steaming.

Steam bread 3 hrs.

Remove cans from kettle; remove aluminum

foil or paper from cans. Carefully run spatula

down and around inside of cans to loosen

bread; remove bread from cans and place on

cooling rack.

Wrap cooled loaves in moisture-vapor-proof

material and store in a cool place or in the

refrigerator. 3 loaves brown bread

Fluffy Raised Doughnuts

A deep saucepan or an automatic deep-fryer

will be needed.

Heat in top of double boiler over simmering

water until edges become slightly yellow

IVi cups thick sour cream

(Separation of cream will not affect quality of

product.)

Meanwhile, soften

3 pkg s. acti ve dry ye ast

in

Vi cu p wa rm wate r, 110°F to 115°F (Or

if using comp res sed yeast, soften

3 cak es in Vi cu p lukewar m wate r,

80°F to 85°F.)


Turn scalded sour cream into a large bowl; add

Vi cup sugar

2 teaspoons salt

When mixture is lukewarm, add and blend in,

beating until smooth

2 cups sifted flourStir softened yeast and add, mixing well. Add

and beat until smooth

4 eggs, well beaten

VA cup soften ed shortening

4 te asp oon s vani lla extract

2 teaspoons almond extract

2 teaspoons orange extract

f W O O / ) *

Beat in, to make a soft <

5 cups sifted flour

Turn dough out onto a lightly floured surface

and let rest 5 to 10 min.

Knead (page 6). Again let rest for 5 min.

Divide dough into halves. Handling very

lightly, roll out one half at a time }4 in. thick

and cut with a lightly floured doughnut cutter.

Cover doughnuts and "h ol es " with waxed

paper and a towel and let rise in a warm place(about 80°F) until doubled (about 45 min.).

About 20 min. before deep-frying, put fat into

the saucepan or deep-fryer and heat to 365°F

(page 5 ) .

Deep-fry doughnut s and "h o le s" in heated fat.

Fry only as many at one time as will float

uncrowded one layer deep in the fat. Deep-fry

about 2 min., until browne d. Turn doughnut s

' with a fork as they brown on the underside,and several times during cooking; do not

pierce. Lift from fat with tongs or slotted

spoon. Drain over fat for a few seconds before

removing to absorbent paper.

While they are still warm, shake 2 or 3 dough

nuts at a time in a plastic bag containing a

mixture of

1 cup sugar

iVi teaspoons cinnamon

1 teaspoon nutmeg About 2 doz. doughnuts with "holes"

Fluffy Raised Doughnuts

4K6



Fan Tan Rolls

(No-Knead Type

A Base Recipe

About 24 2%-in. muffin-pan wells will be

needed.

Heat in top of a double boiler over simmering

water until tiny bubbles form around edge

1 cup buttermilk

(Separation o f buttermilk will not affect qual

ity of the product.)

Meanwhile, soften

1 p kg. acti ve dry ye ast

in

VA cu p war m wa te r, 110°F to 115°F (Or

if using co mp re ss ed yeas t, soften

1 cake in VA cup lukewa rm water,

80°F to 85°F.)


Meanwhile, put into a large bowl

VA cup sugar


1 Vi t easpoons salt

Pour scalded buttermilk over ingredients in

the bowl.

When mixture is lukewarm, stir it and blend

in, beating until smooth

1 cu p sifted flour

Stir softened yeast and add, mixing well.

Measure

2 to 3 cups sifted flour

Add about one half of the flour to the yeast

mixture and beat until very smooth . Then beat

in just enough of the remaining flour to make

a soft dough.

Form dough into a ball and place it in a greased

deep bowl. Brush top surface with

Melted butter or margarineCover with waxed paper and a clean towel and

let stand in a warm place (about 80°F) until

dough has slightly more than doubled in bulk

(about VA hrs.).

Lightly grease muffin-pan wells.

Punch down dough, turn onto a light ly floured

surface, and knead (page 6) for 1 min. Divide

dough into 2 portions. Roll one portion at a

time into a rectangle VA in. thick. Brush with

Melted butter or margarine

Cut dough into strips VA in. wide. Stack 5 or

6 strips together. Cut into lM-in . sections.

Place on end in greased muffin-pan wells.

Brush tops with melted butter, cover with

waxed paper and towel, and let rise until

doubled.

Bake at 425°F 12 to 15 min.

About 2 doz. rolls

—Pecan Rolls

Follow A Recipe to shaping process, dividing

dough into two portions. Set out 2 cups (about

8 oz.) pecan ha lv es . Coarsely chop 1 cup of

the nuts; set all the nuts aside. Melt % cup

butter or mar garin e. Put about 1 teaspoon

melted butter in each muffin-pan well. Reserve

remainder of melted butter. Put the pecan

halves into the muffin-pan wells (3 or 4 halves

in each). Set muffin pans aside.

Mix together the chopped pecans, 1 cup firmly

packed br ow n sugar and 1 tablespoon cinna

mon. Roll one half of the dough into a rec

tangle Vi in. thick and about 24 in. long.

Brush with one half of the reserved melted

butter and sprinkle with one half of the brown

sugar mixture. Beginning with longer side,

roll up dough and pinch edges to seal. Repeat

process with remaining dough, butter, and

sugar mixture. Cut rolls into M- to 1-in. slices.Place slices, cut side down, in muffin-pan wells.

Brush with butter. Let rise until doubled.

Bake at 375°F 20 to 30 min. Invert pans on

cooling racks. Allow to stand a few seconds

before lifting off pans. Cool, pecan side up.

2 0



21

Sour Cream Kuchen

• Base Recipe

This yeast kuchen is rich, sweet, almost as

tender as pastry—and if you can hide it from

your family, it will keep remarkably fresh and

flavorful for several days, if wrapped in aluminum foil or moisture-vapor-proof material.

Baking sheets will be needed.


water until edges become slightly yellow


(Separation of cream will not affect quality of

the product.)

Meanwhile, soften

2 pkgs. active dry yeastin

VA cup wa rm wa ter , 110°F to U5°F (Or

if using com pre ss ed yeast, soften

2 cakes in VA cup lukewarm water,

80° to 85°F.)


Meanwhile, sift together

1 cup sifted flour

2 teaspoons salt


Set aside.

Cream together until butter or margarine is

softened


1 tablespoon grated lemon peel

(page 4)

Add gradually, creaming until fluffy after each

addition

VA cup sugar

Add in thirds, beating well after each addition

3 eggs, well beaten

Add and blend in the scalded cream. Blend in

the dry ingredients, beating until smooth. Stir

softened yeast and add, mixing well.

Measure

4 cups sifted flour

Add about one half of the flour to the yeast

mixture and beat until very smooth. Then beat

in enough of the remaining flour to make a soft

dough. Turn dough onto a lightly floured sur

face and allow it to rest 5 to 10 min.

Knead (page 6) . Form dough into a smooth ball

and put into a lightly greased, deep bowl. Turn

dough to bring greased surface to top. Cover

bowl with waxed paper and towel and let stand

in warm place (about 80°F) until dough is

doubled.

Punch down dough with fist; pull edges in to

center and turn dough comple tely over in bowl.

Cover and let rise again until nearly doubled.

Again punch down dough and turn out onto a

lightly floured surface. Let rest 5 to 10 min.

Meanwhile, mix together

1 cup sugar

1 tablespoon cinnamon

Set out

1 c up (ab out 5 oz .) dark see dle ss

raisins

Vi cu p (abo ut 3 oz .) slivered citron

Lightly grease the baking sheets.

Divide the dough into halves; roll one half into

a rectangle about 13 x 10 in. Brush with


Sprinkle with one half o f the sugar-cinnamon

mixture, raisins and citron. Starting with the

long side of the dough, roll up tightly and

pinch long edge to seal. Place roll, sealed edge

down, on a baking sheet. Pull ends together to

form a ring, pressing slightly to seal ends.

Repeat procedure for second ring. Make shallow diagonal cuts about 2 in. apart on tops of

rings. Cover with waxed paper and a towel and

let rise until doubled.

Brush tops of rings lightly with

Milk

Bake at 350°F about 40 min.

Meanwhile, for frosting, blend together

Vi cup sifted confectioners' sugar

1 tablespoon milk Vi te as po on vanilla extract

When kuchens are done, remove to cooling

rack. Frost while still warm. If desired, sprinkle

over frosting

Chopped nuts

2 kuchens

—Raised Lemon Doughnuts

Follow A Recipe through rising process. Omit

sugar, cinnamon, raisins and citron for filling.Omit brushing with butter or margarine. Roll

out dough, cut doughnuts, allow to rise, and

deep-fry according to directions given in recipe

for Fluffy Raised Doughnuts (page 19). Shake

warm doughnuts in plastic bag containing

sugar or confectioners' sugar.



Salad DressingsSour cream has an affinity for salads. Lots of folks who

have never used it for any other cooking purpose think that

there's nothing like a sour cream dressing for cole slaw,

or for sliced cucumbers, or for potato salad. But why stop there? Almost any salad is thebetter for the indescribable

flavor which belongs to sour cream alone.

Farmer's Chop Suey


Here is a traditional summertime favorite, a

crisp, colorful, cooling salad made from some

of the most refreshing vegetables yielded by the

garden. Sour cream does the work of a dressing,

and does it so provocatively that you will want

to put Farmer' 1s Chop Suey high on the list of

your serve-often salads.

Set out a salad bowl and put the vegetables

into it as they are prepared.

Rinse, pare and cut into small cubes

1 large firm cucumber

Wash, cut off root and stem ends, and thinly

slice enough red radishes to yield

1 cu p sliced red radi shes

Peel, cut off roots, rinse and cut crosswise

6 green onions (use some green tops)

Put salad bowl into a plastic bag or cover

tightly and set in refrigerator to chill for at

least 1 hr.

Rinse and chill in refrigerator3 medium- size tomatoe s

Just before serving, remove tomatoes from

refrigerator, cut out stem ends, cut tomatoes

into chunks and toss gently with vegetables in

^alad bowl. Season with a mixture of

r*A teaspoon salt

Vi teaspoon pepper

Pour over the salad and mix lightly

VA cups chilled thick sour cream

Serve immediately. 6 servings

Note: Lettuce, torn into bite-size pieces, and

chopped green pepper may be added.

Kraut and Beet Slaw

Drain contents of

1 N o . 2Vz can sauerkraut (4 cups,

drained)

1 1-lb. can diced beets (2 cups ,

drained)

Kraut and Beet Slaw



Combine in a large bowl beets, sauerkraut aiui^

1 tablespoon chopped onion

Set aside.

Blend together

1 cup thick sou r cream

1 tab les poo n prepared horse-radishand a mixture of

1 tablespoon sugar

Vi teaspoon caraway seed

Vi teaspoon salt

Few grains pepper

Add sour cream mixture to sauerkraut mixture.!

Gently toss until thoroughly blended.

Chill salad in refrigerator until ready to serve.

If desired, garnish with hard-cooked egg-white

rings and parsley sprigs. 8 servings

Hearty Potato Salad

Creamy Cole Slaw

• Base Recipe

Put a large bowl into refrigerator to chill.

Blend together thoroughly


Vi cup mayonnaise

1 tablespoon lemon juice

and a mixture of

2 teaspoons celery seed

1 teaspoon sugar

Vi teaspoon salt


Few grains cayenne pepper

Put into refrigerator to chil l.

Discard wilted outer leaves from, rinse, cut

into quarters, removing core, and ch;$p or shred

1 lb. ca bb ag e (abo ut 4 cups , shre dded)

Put cabbage into the chilled bowl, cover and

set in refrigerator.

Just before serving time, remove cabbage from

refrigerator and pour over it enough of the

chilled dressing to moisten. Toss lightly to

blend well.' About 6 servings

—Pineapple Cole Slaw

Follow A Recipe. Reduce cabbage to % lb.

(about 3 cups, shredded). Just before serving

time, add to slaw drained contents of 1 9-oz.

can pineapple tidbits (about % cup, drained).

If desired, omit celery seed. Toss gently.

Hearty Potato Salad

Wash and cook (page 41) 20 to 30 minutes

5 medium-size (about 1% lbs.)

potatoes

Drain potatoes. Dry them by shaking pan over

low heat. Set aside to cool .

Peel potatoes; cut into cubes and toss with

1 oni on (pag e 5) , thinly sliced1 tablespoon minced parsley

Cover and chill in refrigerator.

Meanwhile, to prepare croutons, stack and, if

desired, trim crusts from

2 slices toasted bread

Cut bread into M-in. cubes. Heat in skillet

over low heat

2 tablespoons salad oil

Add the toasted bread cubes and

2 cloves garlic (p ag e 5) , cut intohalves

Increase heat and cook over medium heat,

moving and turning gently with a spoon until

all sides of bread cubes are lightly coated with

oil and are browned. Remove skillet from heat

and set croutons aside.

Separate into pieces with a spoon contents of

2 2Vi-oz. cans deviled ham

Toss lightly with the chilled potato mixture

and a mixture of 1 Vi cu ps thick sour cream

% teaspoon salt


Vi teaspoon pepper

Sprinkle the croutons over the top and mix

lightly. About 6 servings

23



24

Cucumber Salad with Sour Cream

Hard-cook (page 5) and set aside

1 egg

Rinse (and if desired pare)

1 large cucumber

Score cucumber }4 inch deep by pulling the

tines of a fork lengthwise; repeat to score en

tire surface. Cut cucumber into thin slices

and put into a bowl.

Mix together


1 Vi tablespoons cider vinegar

1 tablespoon chopped chives 3 A teaspoon salt

Va teaspoon pepper

Pour the mixture over the cucumber slices andtoss lightly to coat evenly . Chill in refrigerator.

When ready to serve, cut the peeled egg into

halves, remove egg yolk and chop finely. (The

egg white may be saved for other food prepara

tion.) Garnish salad with the chopped yolk.

4 to 6 servings

Tomato-Caviar Temptation

Wash

4 large firm tomatoes

Dip into boil ing water to loosen skins. Peel,

cut out and discard stem ends. Put tomatoes

into refrigerator to chill thoroughly.

Set out

12 rolled anchovy fillets

For Stuffed Eggs—Hard-cook (page 5)

4 e g g s

Reserve one egg for the Cheese Spread. Cut

the remaining eggs into halves lengthwise.

Remove egg yolks to a bowl and mash with a

fork or force through ricer or sieve into the

bowl. Mix in until thoroughly blended

2 tablespoons thick sour cream

1 tablespoon salad dressing

Vi teaspoon grated onion

1 or 2 drop s tab asc o s auc e

and a mixture of

Va teaspoon garlic salt

Va teaspoon celery salt

Few grains monosodium glutamate

Few grains white pepper

Lightly fill the egg whites with the egg-yolk

mixture. Poke two of the anchovy fillets into

each stuffed egg. Chill in refrigerator.

For Cheese Spread —Shred or grate

4 o z . sharp Cheddar cheese (about

1 cu p, shred ded or grated)

Set aside.

Finely chop the reserved egg or force through

ricer or sieve into a bowl. Mix in the shredded

cheese with

Vi te as po on prepared horse-radish

Vi teaspoon Worcestershire sauce

1 or 2 drops tabasco sauce

and a mixture of

Vi teaspoon salt


Vi teaspoon pepper


Blend in


3 tab les po ons salad dressing

Put into refrigerator to chill thoroughly.

For Cottage Cheese Filling—Lightly mix

IVi cups (about 3 A lb.) cream-style

cottage cheese

Vi cup finely chopped sweet pickle,

well drained

1 table spo on salad dressing

and a mixture of Vi teaspoon monosodium glutamate

Vi teaspoon salt

Vi teaspoon onion salt

Few grains pepper

Put into refrigerator to chill thoroughly.

Dice and panbroil (page 5) until very crisp

8 slices ba co n

Drain on absorbent paper.

Just before serving salad, lightly mix into the

cottage cheese mixture.



To Complete Salad —Rinse, drain and pat dry,

and chill

Salad greens (such as lettuce or

curly endive)

Arrange on 6 chilled individual salad plates.

Cut the chilled tomatoes into 12 slices about

Vi in. thick. Place one slice on each salad

plate. Spoon Cottage Cheese Filling over slices,

allowing about M cup for each slice. Top with

remaining tomato slices. Spread tomato slices

with the Cheese Spread. Place Stuffed Eggs,

filling side down, on Cheese Spread.

Spoon over eggs a mixture of

Thick sour cream

Caviar *•-•

If desired, top salad with more caviar.

Sprinkle over lettuce leaves around salad

French dressing

Serve with Melba toast or crusty hard rolls.

6 servings

Avocado Ring with Blueberries

Delightful contrast in color, flavor, texture.

Lightly oil a 1-qt. r ing mold with salad o r

cooking oil (not olive oil) and set it aside to

drain.

Pou r into a small cup or custard cup

VA cup cold water

Sprinkle evenly over cold water

1 ta ble spo on (1 en v. ) unflavored

gelatin

Let stand about 5 min. to soften. Dissolve

completely by placing bowl over very hot water.Stir dissolved gelatin and blend in, in order

lVi teaspoons sugar

1 teaspoon salt

VA teaspoon monosodium glutamate

Few grains pepper

1 cup water

Set aside.

Rinse, cut into halves, remove pits and peel

2 medium-size ripe avocados

Cut each into several pieces. Force through asieve or food mill into a bowl. Blend in

1 teaspoon grated onion

Vi teaspoon lemon juice

VA teaspoon grated lemon peel

(page 4)

Blend in the dissolved gelatin mixture and

1 cup thick sour c rea m

VA cup mayonnaise

Turn into the prepared mold . Chill in refrig

erator until firm.Shortly before serving, rinse, sort and drain

1 pt. blueberries

Unmold (page 5) Avocado Ring onto chilled

serving plate. Arrange a ring of blueberries

around bottom of mold. Heap remaining ber

ries in center of ring. About 8 servings



Frozen Fruit Salad Delicious

A delightful dessert for any occasion; and if

you choose to serve it as a dessert-salad to the

ladies of your club or bridge circle, you'd better

have copies of the recipe on hand for them to

take home!

Set refrigerator contr ol at coldest operating

temperature. Line 10 2/4-in. muffin-pan wells

with paper baking cups.

Prepare and set aside

Vi cup (about 1 oz.) coarsely

chopped walnuts

3 tablespoons finely chopped

maraschino cherries, well drained

Drain, reserving sirup for use in other food

preparation, contents of

1 9- oz. can crushed pineappl e (aboutVA cup, drained)

Mix together

2 cups thick sour cream

VA cup sugar

2 tablespoons lemon juice

Vi teaspoon salt

Blend in the pineapple, walnuts and cherries.

Peel and dice _

1 medium-size banana having brown-

flecked peel

Mix in the diced banana. Spo on mixture into

the baking cups ; place in freezing compar tment

of refrigerator until firm.

Before serving, remove paper cups. Allow

salads to stand at room temperature for a few

minutes to soften very slightly. 10 servings

26

For Dressing—Blend thoroughly

1 cup mayonnaise


3 tablespoons white wine tarragon

vinegar

1 tablespoon lemon juice

Vi cup finely chopped parsley3 tablespoons finely chopped onion

3 tablespoons mashed anchovy fillets

1 small clove garlic (page 5),

minced or crushed in a garlic press

1 tablespoon chopped chives

2 teaspoons chopped capers

Vi teaspoon salt

Vi teaspoon pepper

Cover bowl tightly and chill in refrigerator 3

to 4 hours.

For Salad —Rinse, drain, pat dry and chill

Salad greens (such as lettuce,

curly endive or escarole)

Top each salad with M cup dressing.

6 servings

Buttermilk Salad Dressing

Mix togetherbuttermilk

4 te as po ons prepared horse-radish

1 teaspoon sugar


Vi teaspoon salt

Few grains pepper

Chill thoroughly. About H cup dressing

•



27

IVS

Vi

VA

VA

Cooked Dressing

Blend together in top of a double boiler


3 tablespoons water


and a mixture of

1 tablespoon cornstarch

1 tablespoon sugar

teaspoons salt

teaspoon monosodium glutamate

teaspoon paprika

teaspoon dry mustard

Cook over simmering water, stirring con

stantly, for 5 min. Remove from heat.

Vigorously stir 3 tablespoons hot mixture into

4 egg yolks, slightly beaten

Immediately return egg mixture to double

boiler. Cook over simmering water 3 to 5 min.,

or until mixture thickens.

Pour hot mixture into a bowl. Add, a small

amount at a time, beating vigorously after each

addition

Vi cup salad oil

Store in covered jar in refrigerator.

About \% cups dressing

Cottage Cheese Salad Dressing

Put into a bowl

1 cup cream-style cottage cheese


2 teaspoons Worcestershire sauce

VA teaspoon salt

2 drops taba sco sa uce

Beat until well blended. Mix in thoroughly

Vi cup crumbled Blue cheese

2 tablespoons minced onion

2 tablespoons coarsely chopped

pimiento

Chill thoroughly. About 2 cups dressing

Mint Salad Dressing

Chill a bowl and rotary beater in refrigerator .

Drain thoroughly contents of

1 9 -o z. can crushed pine appl e

(about VA cup, drained)Rinse and chop or cut with scissors enough

fresh mint leaves to yield

VA cup chopped mint leaves

Just before serving, using the chilled bowl and

beater, beat until mixture piles softly

1 cu p chilled thick sour cre am

- 2 tablespoons lemon juice

2 tablespoons sugar


VA teaspoon salt

Few grains pepper

Gently fold (page 5) the drained pineapple and

mint leaves into the sour cream mixture. If

desired, garnish with additional chopped mint

leaves.

Serve dressing with fruit sa la ds .

About 2V&cups dressing

Gourmet Salad Dressing

Crumble into a bowl

3 o z . (abou t VA cup) Roquefort

cheese

Blend in until smooth

3 o z . (1 pkg.) cream ch ee se ,

softened

Add and blend until creamy

S H 1 cup thick sour cream

VA cup sherry

tablespoon grated onion

teaspoon salt

teaspoon pcnrika

or 2 drops tabasco sauce

VA

1

Vi

VA

1

Store dressing cove



ain Dis

t foi

In main dishes, sour cream stars as a real glamour ingredient, because

' so much extra flavor to the casseroles and meat

\es in which it is used. But it adds much more than glamour.

Sour cream is the reason for the fabulous richness and

Iforgettable goodness of many masterpieces of Old World

cooking—foods that are the chief claim to fame of thegreat home cooks of Germany, Vienna and Hungary.

Beef Stroganoff

Set out a heavy 10-in. skillet having a tight-

fitting cover.

Wipe with a clean, damp cloth2 lbs. boneless beef (tenderloin,

sirloin, or rib)

Cut into 2x/4x}4-in. strips. Coat meat evenly

by shaking six or eight strips at a time in a

plastic bag containing a mixture of

Vi cup flour

1 teaspoon salt


Va teaspoon pepper

Heat in the skilletVi cup butter or margarine

Ad d the meat stripy and

Vi cup (1 medium-size) finely chopped

onion (page-Sf*" *'•'&..

Slowly brown meat on n"

Meanwhile, prepare

2 cups Quick Meat Brotfi (page 5)

When meat is browned, add the t r o th slowly.

Cover and simmer 20 to 25 min., or until meat

is cooked.

Cook according to directions on package

1 Vz cups packaged pre-cooked rice

Clean and slice (page 5)

Vi lb. mushrooms

Heat in a skillet over medium heat


Add the mushrooms and cook over medium

heat, moving and turning gently with a spoon,

until lightly browned and tender.

Blend together

1 cup thick so ur cr eam

3 tablespoons tomato paste


When meat is cooked, remove skillet from

heat. Stirring vigorously, add the sour cream

mixture in very small amounts. Add the mush

rooms and return to heat. Continue cooking

over low heat, keeping mixture moving with a

spoon, 3 to 5 min., or until thoroughly heated;

do not boil.

Spoon the rice into a warm serving dish. Pour

the meat mixture into another warm serving

dish and sprinkle with

Finely chopped parsley


Sauerbraten

A heavsyLjqt. kettle having a tight-fitting cover

or a l3B«|fcpven will be ljjfcded. Set out a deep

3- or 4-qlJ!Pow].

Wipe with a clean, damp cloth

4-lb. blade pot roast of beef (any

beef pot roast ma y be used) ,

Put the meat into the bowl. Set aside.

28 • i



29

Combine in a saucepan and heat without boiling

2 cups cider vinegar

2 cups water

1 large onion (pa ge 5), sliced

Vi cup sugar

2 teaspoons salt

10 peppercorns

3 whole cloves

2 bay leaves

Pour hot mixture over meat in bowl and allow

to cool. Add

1 le mon, rinsed and cut into

Vi-in. slices

Cover and set in refrigerator. Marinate (page

5) for 4 days, turning meat once each day.

Set out the kettle and its cover.

Remove meat from marinade and drain thor

oughly. Strain and reserve marinade.

Heat in the kettle over low heat

2 to 3 tablespoons butter

Add the pot roast and brown slowly on all sides

over medium heat. Slowly add 2 cups of the

reserved marinade (reserve remaining mari

nade for gravy). Cover kettle tightly; bring

liquid to boiling. Reduce heat and simmer 214

to 3 hrs., or until meat is tender when pierced

with a fork. Add more of the marinade, if ne

cessary. Liquid should simmer at all times.

Remove meat to a warm platter and keep warm.

Pour cooking liquid from kettle and set aside

for gravy.

For Gravy—Melt in the kettle

Vi cup butter

Blend in

Vi cup flourHeat until mixture bubbles and is golden

brown, stirring constantly. Remove from heat.

Add gradually, stirring constantly

3 cups liquid (reserved cooking

liquid and enough reserved

marinade or hot water to equal

3 cups liquid)

Return to heat and, bring rapidly to boiling,

stirring constantly. Cook 1 to 2 min. longer.

Remove from hea t -Ai r ing vigorously with aFrench whip, whisWfcater, or fo<Jfsj add to

gravy in very small amounts


Cook mixture over low heat about 3 to 5 min.,

stirruMS-'constantly, until thoroughly heated;

do iwFhoil. 8 to 10 servings

J

Beef in Lemon Sauce

Give a transforming lift to leftover beef with a

lemony sour cream sauce.

Set out a small saucepan and a 10-in. skillet

having a tight-fitting cover.

Cut into H-in. cubes and set aside enough

cooked beef to yield

3 cups cooked beef cubes

Prepare and set aside to cool to lukewarm

Vz cup Quick Meat Broth (page 5)

Dice and put into the cold skillet

4 slices bacon

Cook slowly, frequently moving and turning

pieces with a spoon until bacon is lightly

browned. Remove bacon with slotted spoon

and set aside. Add the beef to the bacon drip

pings in the skillet. Cover skillet and cook over

low heat 7 to 10 min., or until meat is thor

oughly heated.

Meanwhile, heat in the saucepan

1 tablespoon fat

Blend in

1 tablespoon flour

Heat until mixture bubbles, stirring constantly.

Remove from heat and gradually add the reserved broth, stirring constantly. Return to

heat and bring rapidly to boiling, stirring con

stantly; cook 1 to 2 min. longer.

Remove saucepan from heat. Stirring vigor

ously with a French whip, whisk beater or

fork, add to contents of saucepan in very small

amounts


Blend^tnto sauce

* 1 tablespoon lemon juice1 teaspoon grated lemon peel

(page 4)

Vz teaspoon sugar

Vz teaspoon monosodium glutamate

Pour sauce Bver the meat. Return bacon to

skillet. Place tne mixture over low heat, keep

ing it.moving with a spoon, until thoroughly

heated (about 3 to 5 min.); do not boil.

Serve hot. About 4 servings



Meat Balls with Tomato Sauce

Set out a large, heavy skillet having a cover.

For Meat Balls—Combine in a large bowl and

mix thoroughly

1 l b. round steak, groun d tw ic e

Vi lb. lean pork, ground t wic e

1 egg, beaten

Vz cup fine, dry bread crumbs

and a mixture of

1 Vz teaspoons salt

1 teaspoon dry mustard

VA teaspoon white pepper

Shape mixture into small balls, about 1)4 in .

in diameter.

Heat in the skillet over low heat

3 tablespoons butter

Add the meat balls and cook over medium heat,turning frequently, until they are browned on

all sides. Add

2 to 3 tablespoons water

Cover skillet and cook over low heat about 20

min., turning meat balls occasionally. Remove

to warm serving dish or platter and keep warm.

For Tomato Sauce—"Prepare in the skillet

1 cup Quick Meat Broth (paae 5)

Add and stir until blended a mixturl

Vz cu p tom ato paste

1 tablespoon flour


Heat to boiling, stirring constantly. Boil 1 to 2

min. longer. Remove from heat. Add about Vi

cup of the mixture, stirring vigorously, to

1 c up thick sour cream

Blend into remaining mixture. Cook over low

heat, stirring constantly, about 5 min., or until

sauce is just heated; do not boil.

Pour sauce around meat balls and serve imme

diately. 5 servings

Veal Birds

• Base Recipe

Set out a large, heavy skillet having a tight-

fitting cover.

For Bread Stuffing—Mix together

Vz cup melted butter

1 teaspoon salt

Vi teaspoon sage (or VA teaspoon

eac h of thyme , rosema ry and

marjoram)

V* teaspoon pepper

Lightly toss butter mixture with

1 qt. soft bread cubes (page 4;

about 4 slices bread)

Vz cup milk

VA cup chopped celery with leaves

2 tablespoons chopped onion

Set aside.

For Veal Birds—Wipe with a clean, damp

cloth

2 lbs. veal round steak (cutlet), cut

about VA in. thick

To increase tenderness, place meat on a flatworking surface and repeatedly pound meat on

one side with meat hammer. Turn meat and re

peat process. Cut into eight serving-size pieces.

Season with a mixture of

lVz teaspoons salt


Vi teaspoon basil

Vi teaspoon tarragon

VA teaspoon pepper

Spoon2 to 3 tablespoon^ of stuffing onto center of*e&ch piece of '0BL\\ Roll meat around

stufFmg*<{jind fasten seBwrely with skewer or

woodeifpicks. Coat evenly by rolling in

Flour *



Add the veal rolls and brown on all sirJeVovern on,al

m * 1



Veal Birds and tomatoes

medium heat. Remove from heat and slowly

pour into the skillet

1 cup hot water

Cover skillet and cook over low heat about 45

min., or until meat is tender when pierced with

a fork.

Remove veal birds from skillet to hot serving

platter. Set aside to keep warm.

For Sour Cream Gravy—Put into a smallscrew-top jar

VA cup cold water

Sprinkle onto the water

1 tablespoons flour

Cover jar tightly and shake until mixture is

well blended. Bring contents of skillet to boil

ing. Slowly pour the flour mixture ^shaking

again if necessary) into skillet while-s tirring

constantly. Again bring to boiling; cook 3 to

5 min. longer.

Remove from heat and with French whip,

whisk beater or fork, vigorously stir into the

hot mixture, 1 tablespoon at a time

1 cu p thick sour cream

Cook gravy over low heat, stirring constantly,

3 to 5 min., or just until heated; do not boil.

Remove skewers or picks from veal birds before

serving. Serve with the sour cream gravy; if

desired, garnish with parsley. 8 servings

—Veal Chops V

with Sour Cream Gravy

Follow A Recipe for-Sour Cream Gravy only.

Heat 2 J tablespoons butter in a large skillet.

AdHS veal chops cut % in. thick and brown

31

Liver in Wine Sauce

Cooking with wine gives liver a subtle elegance.

Set out a large, heavy skillet.

Wipe with a clean, damp cloth and, if neces

sary, remov e tubes and outer membrane from1 lb. liver (ve al or calf 's)

Cut liver into strips about Vi in. wide. Coat

with a mixture of

Vi cup flour

1 teaspoon salt

Vi teaspoon paprika

Few grains pepper



1 small clove garlic (page 5),minced or crushed in garlic press

Add the liver to the skillet. Cook over medium

heat, turning with a fork until strips of liver

are browned on all sides (about 3 min.).

Remove liver to a hot platter and keep warm.

Add to skillet

Vi cup sherry or sauterne

Shake and stir until #ine dissolves all pan

residue, Remove from heat and with Frenchwhip, whisk beater or fork, vigorously stir into

h*Wmixture, 1 tablespoon at a time

VA cup thick sour cream

Heat sauce thoroughly; do not boil.

Return liver strips to sauce and toss lightly;

serve at on ce . If desired, garnish with chopped

parsley and serve with noodles. 4 servings

—Chicken Livers in Wine Sauce

Follow A Recipe, substituting 1 lb. chicken

livers for the liver. (Rinse with cold water

and drain on absorbent paper. Properly cleaned

chicken livers have no trace of gall, the green

substance which may cause a bitter taste.) If

livers are large cut into halves. Decrease garlic

to X

A clove and use sherry.

•

on both sides over medium heat. Season

browned chops with a mixture of 1 teaspoon

salt, Ms teaspoon pepper and 1 bay leaf,

crushed. Slowly add M cup hot water to skillet.

Cover, reduce heat and simmer until tender.

Remove chops to warm serving platter. Prepare gravy and spoon over chops.



32

Lamb Stew

• Base Recipe

Set out a large, heavy kettle having a tight-

fitting cover; or use a Dutch oven.


2 lbs. boneless lamb (shoulder)

Cut meat into 2-in. pieces. Coat meat evenly

by shaking 2 or 3 pieces at a time in a plastic

bag containing a mixture of

Vb cup flour

IVi t easpoons salt


V* teaspoon pepper

Heat in the kettle or Dutch oven

3 tablespoons fat

Add lamb pieces and brown on all sides over

medium heat, occasionally moving and turning

pieces. Pour off excess fat. Remove from heat

and slowly pour into the kettle

1 qt. hot wat er

Cover and bring rapidly to boiling. Reduce

heat and simmer (do not boil) about 1 hr., or

until meat is almost tender .

About 15 min. before end of cooking time,

clean (page 5) and set aside6 small onions

Clean (page 4) and cut into V6-in. slices

4 stalks celer y, with l eav es

Wash, scrape or pare and cut into about 3-i-in.

pieces

4 small carrots

Add the prepared vegetables to the stew with

a mixture of :« •

2 teaspoons salt JFE.

1 teaspoon monosodium glutamateVA t ea spoon peppe r j j ; , ,

Cover and simmer aboutjpf min'. fcnger, or

until meat and-^egetabhjpare tender^ :

With slotted ^oortj rename meat jand veg

etables to a hdt dis.h. f. ?. •

Pour into a small scrs^J^tt' jar

Vi cup cold wateV*^

Sprinkle onto water .

VA cup flour

Cover jar tightly and shake until mfxture is

well blended. Bring contents of kettle to boil

ing. Slowly pour the flour mixture (shaking

again if necessary) into kettle while stirring

constantly. Bring gravy to boiling, stirring con

stantly; cook 3 to 5 min. longer. Remove from

heat and with French whip, whisk beater or

fork, vigorously stir into the hot mixture, 1

tablespoon at a time


Return meat and vegetables to kettle. Cook

over low heat, stirring constantly with a spoon,

3 to 5 min., or until just heated; do not boil.

8 servings

—Beef Stew

Follow A Recipe; substitute 2 lbs. beef for

stewing (chuck, round or brisket) for the lamb.

After removing the meat and vegetables to hot

dish, dissolve 2 teaspoons concentra ted meat

extract or 4 beef bouillon cubes in a small

amount of hot water. Stir into the cooking

liquid; proceed as directed in A Recipe.

Sweet-Sour Pork Chops


Set out a large, shallow baking dish or a 2-qt.

casserole having a tight-fitting cover.


4 pork chops, cut about 1 in. thick

Coat chops with a mixture of

VA cup flour

Vi teaspoon saltVi t easpoon monosodium]

VA teaspoon pepper

Heat in a large, heavy skillet

1 teaspoon fat

Put chops into skillet and brown on both sides

over medium heat. Remove to ba

Pour over the chops a mixtur

Vb cup water J b b t

2 tablespoons ef

1 Vi teaspoons sugar

m .

n jPPtamate



Add

Dried Beef en Croustades

For Croustades—Set out a baking sheet.

Cut into 154- to 2-in.-thick crosswise slices

1 loaf unsliced, dry bread

Remove crusts and cut each slice into halves.

Following outl ine of rectangle, cut out center

KtoA in. from edge, and down to within % to

Vi in. of bottom, leaving a neatly cut shell.

Brush outside and inside of shells with


Place on baking sheet.

Toast in oven at 325°F 12 to 20 min., or until

lightly browned and crisp.

For Creamed Dried Beef —Prepare

Sour Cream White Sauce (one and

one-half times recipe, page 45;

add 3 A teaspoon dry mustard with

the seasonings)

s (about 5 oz .) dried beef,

reddedoon the Creamed Dried Beef into

ustades. Garnish as desired.

Ham and Vegetable Casserole

Butter a 2-qt. casserole.

Remove leav

trim any ble1 sma

Breaki^he cau

rinse, &nd cook

tender but still firfh>.

ff all the woody base and

1liflower

;o flowfiflJtS; soak,

to 10 m'i|r., or until

the. cauliflower and

set aside

While, coarsely chop and set aside

lb. cooked hdm

Dried Beef en Croustades


]A lb. mushrooms

Heat in a skillet


Add the mushrooms and cook over medium

heat until lightly browned and tender, occa

sionally moving and turning with a spoon.

Set out 3 A cup cooked green peas 3 A cup grated Parmesan che es e

Cream until softened

Vz cup butter or margarine

Blend in, in thirds

6 egg yolks, well beaten

Thoroughly blend in a mixture of 2 tablespo

of the Parmesan cheese and


VA cup sifted flour

^Beat until rounded peaks are'tformed

6 egg white s * •" '

Gently fold (page.5) egg whites into sour cream

•,i mixture. Turn Sae half of ^mixture into the

casserole. Quickly.arrange the ham in an even

layer o v 0 mixture. Sprinkle with 2'tablespoons

of c' ^eie. TQp .wiih.the green peas and sprinkle

wi th 2 tablespoons of cheese . Coyer with the

caMiftower and 2 tablespoons of cheese. Add

thimushrooms and top with remaining cheese.

Turn remaining sour cream mixture into the

casserole.

Bake at.'325°F 45-to ,50 min., or until a silver

knife inserted, harfevay* between center and

edge of casserole coAies out clean...

Serve immediately,, 6 servings

33

*-<iij*i*

1 bay leaf

Cover and bake at 350°F about 1 hr., or until

chops are tender and thoroughly cooked. (To

test for doneness, cut a slit near the bone; no

pink color should be visible.) Remove dish

from oven. Spread over chops 3 A cup thick sour cream

Cover and bake about 15 min. longer.

Serve at once. 4 servings

http://tqp.wiih.the/






36

Chicken Paprika

Set out a deep, heavy 10-in. skillet having a

tight-fitting cover, or use a Dutch oven.

Clean, rinse and pat dry with absorbent paper

1 frying ch icken, 2 to 3 lbs., re ady -

to-cook weight

Disjoint and cut into serving-size pieces. (If

chicken is frozen, thaw according to directions

on package.) Cut away and discard tough lining

from gizzard. Slit heart; remove blood vessels.

Refrigerate chicken and liver. Put cleaned

gizzard, heart and neck in a saucepan and add

1 qt. hot water

1 small onion (page 5)

3 sprigs parsley

2 t easpoons salt

2 or 3 peppercorns

Bring water to boi ling. Skim off any foam.

Cover saucepan tight ly and simmer 1 hr., or

until giblets and neck meat are tender when

pierced with a fork.

Meanwhile, coat chicken evenly by shaking 2

or 3 pieces at a time in a plastic bag containing

a mixture of

Vi cup flourlVz t easpoons salt

lVz teaspoons paprika



Starting with meaty pieces of chicken, place

chicken pieces, skin side down , in the skillet,

ut in less meaty pieces as others brown. To

rown chicken on both sides, turn pieces as

cessary with tongs or two spoons. When

cnicken is evenly browned, reduce heat. Addcooked gizzard^heart and neck to the skillet

IDENTIFICATION O f FOODSIN CENTER COLOR PHOTO

Clockwise, from top left: Glor i f ied BakedPotatoes (page 4 3 ) ; Sweet-Sour Pork Chops

(page 3 2 ) ; Farmer's Chop Suey (page 2 2 ) ; '

Herring Bits in So-jr Cream (page 10) ; Ver

mont Pancake Stack (page 15); Chi l led

Borsch (page 11) ; \ and Cheese Blintxes

(page 63) with blueberries. •" <. ...

with 1 to 2 tablespoons of the giblet broth.

(Strain remainder of broth; reserve 1 cup and

cool to lukewarm.) Cover skillet tightly and

cook slowly 25 to 40 min., or until thick pieces

are tender when pierced with a fork. Add liver

to skillet 10 to 15 min. before end of cooking.

Meanwhile, heat in a saucepan over low heat


Blend in

2 tablespoons flour

Heat until mixture bubbles, stirring constantly.

Remove from heat and add gradually, stirring

constantly, the reserved chicken broth and

1 cup (8 o z . can) tomato sauce

(If giblets are not being used, substitute 1 cup

Quick Chicken Broth, page 5, for giblet broth.)Return saucepan to heat and bring mixture

rapidly to boiling, stirring constantly; cook 1

to 2 min. longer. Mix in

lVz teaspoons paprika

When thoroughly heated, remove saucepan

from heat. Stirring vigorous ly with a French

whip, whisk beater or fork, add to the sauce, 1

tablespoonful at a time


Pour the sauce into the skillet over thechicken. Heat 3 to 5 min.; do not boil.

About 4 servingsServe immediately.

Creamed Chicken Trea

• Base Recipe

This easy-to-prepare chicken dish

for luncheon, supper, brunch or e\

Sunday morning breakfast. Cups

fragrant coffee are the ideal accoi

Chop enough cooked chicken to yield,

..J»*4 2 cun- chopped cooked chicleen

• .Prepare- - . * \

Savory Sour Cream Sauce (page 45;

<*" " use chicken broth)

Cut F

Blend the chicken with the sauce and si

to keep hot,

Prepi_

past (one

:ipe, *

toast

t aside-

jjpany into<MK.es.,

Spoon the chicken mixture i'njoji serving amK.

Top with the hot .Fr'&cMj'ft^s't "s ee phpto) .

' ••' " '8k %Serve immediately. . : • ' J? 4 to 6 servings



Creamed Chicken Treat and coffee

—Creamed Turkey Treat

Follow A Recipe; substitute 2 cups chopped

cooked turkey for the chicken.

—Creamed Chicken with Almonds

Follow A Recipe. Prepare 1 cup (5 H oz.)

blanched, toasted al mond s (page 4) . Mix into

the sauce with the chicken.

Golden Pilaff With Chicken

Set out "3 large, heavy skillet and a 3-qt.

casserole wfth cover.

FatUJBcken—Rinse in cold water (do not soak)

and paj.dxv with absorbent paper

I k . chicken breasts, thighs or legs(If chiMpi is frozen, thaw according to dirj

tions oii'package

37



Place chicken pieces , meaty side down, in the

skillet. To brown chicken pieces on both sides,

turn pieces as necessary with tongs or two

spoons. When chicken is evenly browned,

remove from skillet; set aside to keep warm.

For Rice—Prepare and set aside

4Vz cups Quick Chicken Broth (page 5)

Vb cup finely chopped onion (page 5)



Add gradually, stirring constantly

1 cup uncooked rice

(The Rice Industry no longer considers it

necessary to wash rice before cooking.) Cook over medium heat until rice is yellow, stirring

frequently. R emo ve from heat. Pour over rice

4 cups of the broth. Add the chopped onion and

1 teaspoon salt

Vz teaspoon turmeric

Bring mixture rapidly to boiling. Remove from

heat and spoon one half of the rice mixture

into the casserole. Arrange chicken pieces over

rice. Top with remaining r ice mixture. Cove r

casserole.

Bake at 350°F about 40 min., or until a kernel

of rice is entirely soft when pressed between

thumb and finger, and chicken is tender.

Meanwhile, put into a small bowl

1 Vz cups thick sour cream

Add the remaining Yi ctifcchicken broth and

blend well^When pilaff isSene, remove cover

and pour the sour cream mixture over all. Re

turn to qyen, uncove red, ' about 10 min., or

until saucers just heated. it\

6 to 8 servings



Southern Oyster Loaf

Southern Oyster Loaf

Set out a baking sheet.

Hard-cook (page 5)

6 eggs

Meanwhile, cut a thin lengthwise slice from

top of

1 loaf unsliced white bread

With a small, sharp knife, cut down around

edge of loaf, % in. from edges and down to %

in. from bottom, keeping shell intact. Remove

soft center and cut into small cubes. Using a

star-shaped cookie cutter, cut 4 stars from the

top slice. Brush inside o f bread shell , and the

stars, and toss bread cubes, with


Place bread shell, stars .'and cubes pn the bak

ing sheet.

Bake at 350°F 12 to 15 min., or until lightlybrowned, turning cubes and stars occasionally

to brown evenly. Set aside.

Meanwhile, drain, reserving liquid

1 qt. oysters

Pick over to remove any shell particles. (If

oysters are frozen, thaw accord ing to direct ions

on package.) Heat in a saucepan over low heat

Vs cup butter or margarine

Add oysters with reserved liquid. Simmer 3

min., or until oysters are plump and edgesbegin to curl. Set aside.

Heat in the top of a double boile r over low heat

Va cup butter or margarine

Add and cook over medium heat until tender

Vz cup (about 1 medium- size)

chopped green pepper

VA

Vi

VA

Occasionally move and turn pieces with a

spoon. Blend in

3 tablespoons flour

teaspoon salt

teaspoon monosodium glutamate

teaspoon rosemary

Few grains pepper

Heat until mixture bubbles. Remove from heat.

Gradually add in order, stirring constantly

VA cup milk

1 cup (8-oz. can) tomato sauce

Cook rapidly, stirring constantly, until sauce

thickens. Set double boiler top over simmer

ing water. Add in small amounts, stirring

constantly

lVz cups thick sour creamAdd the oysters and cook, stirring frequently,

5 min., or until thoroughly heated. Mix in

the toasted bread cubes.

Place the toasted bread shell on a serving

platter and turn the oyster mixture into it.

Top with the toasted bread stars. Arrange the

hard-cooked eggs, cut in halves lengthwise,

around the loaf.

Serve immediately. About 8 servings

Baked Fish Steaks

Set out a bake-and-serve platter or shallow

baking dish.

Wash, coarsely chop and mix (using enough to

line platter or baking dish) equal quantities of

Parsley

Celery leaves

Onion (page 5)

Sprinkle over bottom of baking dish.


2 lbs. fish steaks (salmon, halibut,

cod or haddock), 1 in. thick

(If using frozen fish steaks, thaw according to

directions on package.) Sprinkle both s id j | of

steaks with a mixture of it*

1Vi t easpoons , a r r 9f lMl .^V

| i j | § i | p o o n «oWlT

V» teaspoon pepp

Arrange in platter or baking dish. Spread over

the steaks "A*-'

1 cup thick sour creorii

Bake uncovered at 350°F 25 to 30 thin

38

until fish flakes (page 5) easily.



Sea Food in Ramekins

Grease 6 ramekins and set aside.

Mix together and set aside

1 c up fine dry bread cru mbs ,

buttered (page 4; 3 to 4 slicesbread)

Vi cup ( abo ut 1 oz .) grated sharp

Cheddar cheese

Drain, remove and discard bony tissue and

separate contents of

1 6Vz-oz. can crab meat (about

1V3 cups)

Drain and, if desired, cut into halves length

wise contents of

1 5V2-0Z. can shrimp (a bout 1 cup )Prepare

3 cup s Sour Cream White Sauce (dou

ble recipe, pa ge 4 5 ; add Vi cup

minced onion to butter or margar

ine and cook until onion is trans

parent. Add IV2 teaspoons dry

mustard and f ew grains c ay en ne

pepper with seasonings)

2 tablespoons chopped parsley

Mix the crab meat, shrimp and parsley into thesauce. Turn one half of mixture into the rame

kins; sprinkle each with about 2 tablespoons of

crumb mixture. Spoon remaining mixture into

ramekins and top with remaining crumbs.

Bake at 375°F 20 to 25 min., or until crumbs

Cheese Luncheon Pie

Cheese Luncheon Pie

are lightly browned. 6 servings

This is a delightful main dish for a Lenten

luncheon, full of flavor and food value—a

pleasant surprise at any season. Serve it with

a crisp green salad.

Prepare (do not bake)

Pastry fo r 1-Crust Pie (page 58;

use 9-in. pie pan)


2 eggs

Blend in thoroughly

2 cups (1 lb.) crea m-sty le cott age

cheese

2 cups hot mas hed potat oes

(2 medium-size potatoes) 3

A cup thick sour cream

Vi jj»p* finely chopped onion

Jg?*- (page 5).r2 tabjespoons.chopped pimiento

Hteasftoon salt


urh; Aix tur e in to 't he -p ie shell, spreading

p^pJeveniy. Dot surface with

ffl/r 2 tablespoons butter

^ Bake at 350°F about 1% hrs., or until lightly

>browned. . • 1

8 servings



Creamy Scrambled Eggs

A delicious luncheon or supper main dish.

Set out an 8- to 10-in. skillet.

Put into a bowl

6 eggs


1 teaspoon prepared mustard

1 teaspoon salt


Vi teaspoon pepper

Beat just until blended with rotary beater. Add

to mixture and blend in

2 tablespoons minced onion

2 tablespoons minced parsley

Heat skillet until just hot enough to sizzle adrop of water. Melt in skillet


Pour in egg mixture and cook slowly over low

heat. With a fork or spoon lift mixture from

bottom and sides of pan as it thickens, allowing

uncooked part to flow to bottom. Avoid con

stant stirring. Cook u n | ' l eggs are thick and

creamy throughout, but'still moist. V

Serve immediately on hot, buttered toast or in

Crous tades (page 33 ). . 4 iS tgs

Creamy Scrambled Eggs: With fork or spoon,

lift mixture; uncooked part will flow toJbottom.

Special Noodle Casserole

Bland foods takeon a lively flavor in this cas

serole—a delicious side dish at dinner.

Grease a lM-qt. casserole and set aside.

For Noodles—Heat to boiling in a saucepan3 qts. water

1 tablespoon salt

Add gradually

4 o z . fine noodl es

Boil rapidly, uncovered, 6 to 10 min., or until

tender. Test tenderness by pressing a piece

against side of pan with fork or spoon.

Drain noodles by turning them into a colander

or large sieve; rinse with hot water to remove

loose starch.

To Complete Casserole—Mix together

1 cup large-curd cottage cheese,

drained


Vs cup (about 1 small) finely

chopped onion

1 clove garlic (p age 5) , minced or

crushed in a garlic press


4 drops tab asc o sauce

Blend in a mixture of

1 to 2 tablespoons flour

VA teaspoon salt


Mix with the drained nood les . Turn into the

casserole and sprinkle over top

VA cup buttered fine, dry bread crumbs

(page 4)

Bake at 350°F about 15 min. , or until crumbs

are lightly browned. About 8 servings

Cook eggs until thick and creamy but still moist.

Serve immediately with sausage, ham or bacon.



%jffty vegetable with a sour cream sauce takes on something

I vp /y tike glamour—for here again that faintly acid

tang teases the palate delightfully, and a little mysteriously.

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 should be allowed to soak in salted water

20 to 30 min. before cooking, to remove dust and

small insects which sometimes settle in them.

To prepare taste-tempting vegetables and to re

tain their abundant vitamins and minerals, cook

them carefully and quickly.

BAKING—Bake such vegetables as potatoes,

tomatoes and squash without removing skins.

Pare vegetables to be used in oven dishes, fol low

ing directions given in recipes.

BOILING—Have water boiling rapidly before

adding vegetables. Add salt at beginning of cook

ing period (}4 teaspoon per cup of water) . Afteradding vegetables, agajsvbring water to boiling as

quickly as possible. jHfcrc water is nfte{k|d, add

boiling water. Boil wFS moderate wrate unti l

vegetables are just tender.

In general, cook vegetables in a covered pan,

in the smallest .amount of water and for the

shortest time possWe. Exceptions for amounts of

watei f for covering are:

Asparagus—tie stalks in bundles and stand

upright in a small, deep pan containing at least

2 in. of boiling water; cover pan loosely.

Broccoli—split lengthwise any stalks over Vi in.

in diameter-tie in bundles and stand in a deep

pan contaujttng boil ing water up to the flowerets;

cover pankJoosely.

Ggwm Vegetables (peas and green or lima beans)

—-covar loosely.

Potatoes—scook in water to cover.

Spinach-ppsok in partially covered pan with

only the-lfeter wJaph*t!Nrigs to spinach leaves

after nnira»ash'irfgy

Strong-fjjqvored Vegetables (cauliflower, mature

cabbage 'gild Brussels sprouts)—cook loosely cov

ered in a larjSie amount of water. Restore color of

red cabbageTiy adding a small amount of vinegar

or lemon juice at fcnd of cooking period, just

before draining.

A desirable boiled vegetable is free from excesswater, retains its original color and is well sea

soned. Pieces are uniform and attractive.

FROZEN V E G E TA B L E S—Do not thaw before

cooking (thaw corn on cob and partially thaw

spinach). Break frozen block apart witn fork

during cooking. Use as little boiling salted water

as possible for cooking. Fol low directions on

package.

41



Tangy Mushrooms

Tangy Mushrooms

• Base Recipe


Vi lb. mushrooms

Heat in a skillet over low heat


Add the mushrooms and

1 teaspoon grated onionCook over medium heat until mushrooms are

tender and lightly browned, occasionally mov

ing and turning with a spoon.


1 cu p thick sou r crea m

2 teaspoons flour

Vi teaspoon salt

Vi teaspoon pepper

d to the mushrooms and cook over low heat

until slightly thicker; cook 2 or 3 min. longer,keeping mixture m oving constantly. Do not boil.

Sisye immediately on toast points.

4 savings

—Mushrooms with Tarragon

Follow A Recipe; add VfJ teaspoon tarragon

ely crushed, to sour cream mixture.

Scalloped Potatoes

Butter a lH-qt. casserole.

Wash and cook (page 41)

6 medium-size (about 2 lbs.)

potatoesCook about 25 to 35 min., or until potatoes

are tender when pierced with a fork. Drain

potatoes. Dry them by shaking over low heat.

Peel and cut into M-in. slices. Arrange slices

in neat, close layers in casserole.

While potatoes cook, grate and set aside

2 o z . sharp Cheddar cheese (about

Vi cup, grated)

Heat in a saucepan over low heat


Add and cook over medium heat, occasionally

moving and turning with a spoon

Vi cup chopped onion

Blend contents of saucepan with a mixture of



1 teaspoon salt

Vi teaspoon pepper

Spoon sou r cream mixture over potatoes in

casserole. Top with the grated cheese.

Bake at 350°F about 35 min.


Ham-Stuffed Potatoes

A Base Recipe

Set out a shallow baking dish.

Wash and scrub with a vegetable brush

6 medium-size (about 2 lbs.) baking

potatoes

Dry potatoes with absorbent paper. Rub well

with about

1 tablespoon fat

M Place potatoes on rack in oven and bake at

| 425°F 45 to 60 min., or until they are soft

when pressed with the fingers (protected from

heat by paper napkin).

Meanwhile, prepare argKet aside

1 «u p Qui ck Meat Broth (p ag e 5)

Force through the medium blade of a food

chopper enough cooked ham to yield3

A cup ground cooked ham

Clean (page 5) and finely chop

1 medi um-si ze oni on



43

Remove potatoes from oven. To make texture

more mealy, gently roll them back and forth on

a flat working surface. Cut large potatoes into

halves lengthwise, or cut a thin lengthwise

slice from each small potato. With a spoon,

scoop out inside of each potato without breaking skin. Mash or rice thoroughly and whip

in until potatoes are fluffy

% to VA cup thick sour cream

1 egg, beaten


and a mixture of

1 teaspoon salt


Vt teaspoon pepper

Blend in the ham and on ion. Pile mixtu relightly into the potato shells, leaving surfaces

uneven. Place potatoes in the baking dish and

pour the broth around them.

Bake at 350°F 15 to 20 min., or until thor

oughly heated and lightly browned.

6 servings

—Glorified Baked Potatoes


Follow A Recipe for baking potatoes. Cut a

small cross through skin on top of each pot ato .

Squeeze sides of each potato until mealy por

tion is visible. Top with generous portions of

butter. Serve immediately, topped with sour

cream and chopped chives. Or arrange bowls

of sour cream, chopped chives, extra-crisp

crumbled panbroiled bacon (page 5), and

grated Parmesan cheese on a tray. When the

baked potatoes are served, pass the tray so

each guest may select the toppings desired.

Spinach Aristocrat

Perfectly seasoned, thoroughly chilled, and

blended with rich sour cream, spinach becomes

a true aristocrat. Serve on a plate with other

colorful foods to create a dramatic effect.

An electric blender will be needed.

Remove and discard tough stems, roots and

bruised leaves from

1 lb. spinach

Wash leaves thor ough ly by lifting up and dow n

several times in a large amount of cold water,

changing water as necessary. Lift leaves out

of water each time before pouring off water.

When spinach is free from sand and gritty

material, transfer to a heavy saucepan. Cook

(page 41) 8 to 10 min. Drain ; put spinach into

blender containe r. (If using frozen spinach,

cook according to directions on package.)

Add to blender container

1 cup thick sou r cre am

1 tea spo on prepared horse-radish

Vi teaspoon salt

Vi teaspoon lemon juice

VA teaspoon monosodium glutamateV» teaspoon pepper

2 drops taba sco sauc e

Cover container and flick motor switch on and

off several times until mixture is white with

flecks of green. Chill in refrigerator several

hours before serving. 6 ser



Special Green Beans and pork chops

Special Green Beans

Green beans au gratin take sophisticated flavor

from a well-seasoned, creamy-rich sauce.

Set out a shallow 1-qt. baking dish.

Cook (page 41) until just tender contents of

1 pkg . (10 o z . ) frozen French-style

green beans

Meanwhile, grate and set aside2 o z . sharp Cheddar cheese (about

Vz cup, grated)

Heat in a saucepan


Add and cook over medium heat, occasionally

moving with a spoon

Vi cup minced onion

Cook until onion is transparent. Remove from

heat and blend in a mixture of

2 tablespoons flour1 teaspoon salt

Vi teaspoon pepper


and . . ,

Y* teaspoon Worcestershire sauce

Heat until mixture bubbles. Remove fromlieat.

Add gradually, stirring constantly * . _'T


Cook over low heat, stirring constantly just

until mixture is thicker; cook 2 or 3 min.

longer, stirring constantly. Do not boil.

When beans are just tender, drain, if neces

sary, and add to sauce. Toss gently until well-

coated with sauce. Turn into the baking dish.

Sprinkle with the grated cheese.

Bake at 350°F 10 to 15 min. 4 servings

Kohlrabi with Sour Cream

A Base Recipe

Set out a large skillet having a tight-fitting

cover.

Trim off leaves and stems, wash and pare

2 lbs. (about 8 medium-size)

'kohlrabi

Cut into H-in. cubes. Heat in the skillet


Add kohlrabi and cook about 2 min., moving

and turning pieces with a spoon; then add

Vi cup hot water

Vz teaspoon salt


Cover tightly and cook at a moderate rate

about 10 min., or until tender.

Meanwhile, blend together


and a mixture of

1 tablespoon flour


Vi teaspoon cayenne pepper

Push kohlrabi to one side of skillet; add the

sour cream mixture gradually to the skillet,

stirring constantly. Stir in the kohlrabi and

cook, constantly moving and turning with a

spoon, until sauce becomes thicker. Cook 1 to

2 min. longer. 6 servings

—Leeks with Sour Cream

Follow A Recipe. Substitute I

the kohlrabi. Trim off roots and

green tops. Rinse and peel/

cut into M-in. slices.

leeks for

gh part of

again and



46

Parmesan Cheese Sauce

Melt in top of a double boiler over low heat


Blend in

1 tablespoon flour

Heat until mixture bubbles. Remove from heatand add very gradually, stirring in

1 cu p thick sou r cream

Cook over simmering water, stirring con

stantly, 1 to 2 min. longer. Remove from heat

and vigorously stir about 3 tablespoons of the

hot sauce into

1 e gg yol k, slightly beaten

Immediately return mixture to double boiler.

Cook over simmering water 3 to 5 min, stir

ring slowly to keep mixture cooking evenly.Remove from heat and add, all at one time

VA cup (about 1 oz . ) grated

Parmesan cheese

Blend thoroughly.

Serve immediately. About Vi. cup sauce

Honey Cream



Add and beat until well blended

VA cup honey

Add gradually, beating until smooth and fluffy

Vz cup thick sour cream

If desired, chill. Serve on waf fle s, pan cakes

or French toast. About 1 cup sauce

1

Buttermilk Custard Sauce

Delightfully different in flavor wherever custard

sauce is called for.

Scald in top of a double boiler

1 cup milk

Meanwhile, beat slightly

3 eggs

Blend into eggs

VA cup sugar

VA teaspoon salt

Stirring constantly, add scalded milk gradually

to egg mixture.

Wash double-boiler top to remove scum.

Strain mixture into double-boiler top. Cook

over simmering water, stirring constantly and

rapidly until mixture coats a silver spoon.

Remove from simmering water at once. Adding

gradually, blend in a mixture of

1 cup buttermilk

2 teaspoons vanilla extract

Cover and chill sauce in refrigerator.

About 2Vz cups sauce

Whipped Sour Cream Topping

• Base Recipe

Thick sour cream, when it is chilled and

whipped in a chilled bowl with a chilled beater

like sweet whipping cream, does not become

stiff, but takes on a sofdy-piling fluffiness that

is very pleasing; and it almost doubles in

volume. Garnish it attractively, whether sweet

ened or not, with a sprinkling of sieved brown

sugar, or with chopped pecans or toasted al

monds or black walnuts, or with chopped

drained maraschino cherries, or crushed pep

permint stick candy, or finely shaved curls of

chocolate.

Chill a bowl and rotary beater in refrigerator.

Using the chilled bowl and beater, beat until

cream piles softly

Vi cup chilled thick sour cream

Serve on gingerbread, spice cake, or pud

dings. About % cup topping

—Vanilla Cream Topping

Follow A Recipe; beat in 3 tablespoons sifted

confectioners' sugar and. Mi teaspoon vanilla

extract with final few strokes.

i



Every adult who thinks back nostalgically to the wonderful crumb

m cakes, jam cakes, gingerbreads and cookies that "Grandma used to

make" with sour cream and buttermilk testifies to the magic of these

ingredients—and. every homemaker of today can duplicate

those fondly remembered'goodies by using these recipes.

Buttermilk Nut Gingerbread

Prepare (page 6) a 9x9x2-in . cake pan.


VA cup (abo ut 3 oz .) peca ns or

walnuts

Sift together and set aside

2 cups sifted flour

1 Vi tea spo ons baking so da

Vi teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

Vi teaspoon allspice

Vi teaspoon cloves


Vs cup butter


addition

Vi cup firmly packed brown sugar

Add gradually, beating well after each addition,a mixture of

1 eg g, well beaten

Vi cup molasses

Measure

VA cup buttermilk

Beating only until smooth after each addition,

alternately add dry ingredients in fourths, but

termilk in thirds, to creamed mixture. Finally

beat only until smooth (do not overheat) .

Blend in the nuts. Turn batter into pan.

Bake at 350°F 35 to 45 min., or until cake tests

done (page 6).

Cool; remove from pan as directed (page 6 ) .

To serve, cut into 3-in. squares. If desired, top

each serving with Vanilla Cream Topping

(page 46). 9 servings

Buttermilk Nut Gingerbread

with Vanilla Cream Topping (page 46)



48

Feather-light Devil 's Food

Prepare (page 6) two 9-in. round layer cake

pans.

Combine and stir until chocolate is melted

lVz sq. (IV2 oz.) chocolate

Vi cup boiling water

Set aside to cool .

Sift together

2 VA cups sifted cake flour

1 teaspoon baking powder


VA teaspoon salt

Set aside.

Cream together until softened


1 teaspoon vanilla extract


addition

2 cups firmly packed light brown

sugar

Add in thirds, beating thoroughly after each

addition

2 eg gs , well beaten

Stir in cooled chocolate mixture.

Measure

Vz cup buttermilk


alternately add dry ingredients in fourths,

buttermilk in thirds, to creamed mixture.

Finally beat only until smooth (do not over-

beat). Blend in with final few strokes

1 teaspoon red food coloring

Turn batter into pans.

Bake at 375°F 30 to 35 min., or until cake

tests done (page 6).

Cool; remove from pans as directed (page 6 ) .

Fill and frost as desired (page 6 ) .

Two 9-iqyfpund cake layers

Crumb Cake

Prepare (page 6) a 13x9Hx2-in. cake pan.


1 cup (about 4 oz.) pecans

Sift together into a large bowl

3 cups sifted flour

2 cups sugar

Cut in with pastry blender or two knives until

pieces are size of small peas

1 cup butter or margarine

Measure 1 cu p of the crumb mixture and set

aside.

To crumb mixture remaining in bowl, add and

mix in until well blended a mixture of

2 tablespoons cinnamon4 teaspoons cocoa

1 teaspoon nutmeg


Vi teaspoon baking powder

Vi teaspoon salt

Vi teaspoon cloves

Mix in pecans and

1 cup (about 5 oz.) dark seedless

raisins

Make a well in center o f dry ingredients andadd all at one time

2 cups buttermilk

Stir until just blended.

Turn batter into pan and sprinkle top with

the reserved crumb mixture.

Bake at 350°F 1 hr., or until cake tests done

(page 6) .

Cool; remove from pan as directed (page 6 ) .

One 13x9-in. cake



Nutmeg


pans.


2 cups sifted cake flour2Vz teaspoons nutmeg


Vz teaspoon baking soda

Vi teaspoon salt

Cream together until butter is softened

Vz cup butter



addition

lVz cups sugarAdd in thirds, beating thoroughly after each

addition

3 eggs, well beaten

Measure

I cup buttermilk


alternately add the dry ingredients in fourths,

buttermilk in thirds to the creamed mixture.

Finally beat only until smoo th (do not over-

beat). Turn batter into the prepared pans.

Bake at 350°F about 30 min., or until cake

tests done (page 6 ) .


Fill and frost (page 6) as desired.

Two 9-in. round cake layers

:ther

cup

- Vz cup sugar

Add gradually, blending until smooth

Vz cup double-strength coffee

beverage (page 5)

Bring to boiling. Boil 1 min., stirring con

stantly. Set aside to cool .

Sift together and set aside2 cups sifted cake flour


Vz teaspoon salt





addition

1 cup sugar


addition

2 eggs, well beaten

Blend in cooled cocoa mixture.

Measure

% cup buttermilk



buttermilk in fhjrds, to creamed mixture.

Finally beat only until smoot h (do not over-

beat). Turn batter into pans.


tests done (page 6) .




49



Buttermilk Layer

• Base Recipe

Prepare (page 6) two 9-in. round layer ca!

pans.


3 cups sifted cake flour



VA teaspoon salt


Vi cup butter

VA te asp oo ns vanilla extract


addition

VA cups sugar


addition


Measure

VA cups buttermilk




Finally beat mixture only until smooth (do

not overheat).

Buttermilk Layer Cake with Vanilla

Cream Filling (page 55) and coffee



done (page 6 ) .

Cool; remov e from pans as directed (page 6 ) .



—Lemon Layer Cake

Follow A Recipe; decrease vanilla extract to 1

teaspoon and add Vi teaspoon lemon extract.

Apple Upside-Down Cake

A Base Recipe

Set out an 8x8x2-i n. cake pan.

Melt in the cake pan



% cup firmly packed brown sugar

1 teaspoon cinnamon

Stir in

2 tablespoons chopped walnutsBlend sugar mixture into the melted butter or

margarine and spread evenly.

Wash, quarter, core, pare and slice -vjL,.—

1 medium-size app le ^*^Ki:-. JSs\*

Arrange apple slices on the brown sugar f u

ture. Brush with

2 teaspoons lemon juice

Set aside.



51

Sift together

1Vi cups sifted cake flour


VA teaspoon cinnamon


VA teaspoon nutmeg

VA teaspoon allspice

VA teaspoon salt

Set aside.



Vi tea spo on vanilla extract


addition

VA cup firmly pac ked bro wn sugarAdd gradually, beating thoroughly after each

addition

1 e gg , well beaten

Measure

Vi cup buttermilk

Beating only until smooth after each' addition,




beat). Turn batter over apple slices.


done (page 6).

Using a spatula, loosen cake from sides of pan

and invert immediately on serving plate. Let

pan remain over cake a few seconds, so that

sirup will drain onto cake. Remove pan.

Serve warm, with

Whipped Sour Cream Topping

(page 46)

One 8-in. square cake

—Pear Upside-Down Cake

Follow A Recipe. Reduce butter or margarine

in bot tom of pan to 2 tablespoons, brown sugar

to M cup; substitute 2 medium-size pears for

apple and M teaspoon nutmeg for the 1

teaspoon cinnamon. In the cake batter, omit

cinnamon, nutmeg and allspice, and sub-

Jam Cake

Prepare (page 6) two 9x9x2-in. cake pans.

Prepare and set aside

1 cup (about 5 oz.) dark seedless

raisins, chopped (page 5)

1 cup (about 4 oz .) coars ely

chopped pecans

Sift together

2Vi cups sifted cake flour



1 teaspoon cinnamon

Vi teaspoon salt

Vi teaspoon nutmeg

Vz teaspoon cloves

Set aside.

Set out

1 cup raspber ry o r blackberry jam



1 tab les po on vanilla extract


addition

1 cup firmly packed light brownsugar


addition


Blend the jam with

Vz cup thick sour cream


alternately add dry ingredients in fourths, jam

mixture in thirds, to creamed mixture. Finally

beat only until smooth (do not overheat). Stirin the chopped pecans and raisins.



tests done (page 6). t &

Cool; remove from pans as directed (page 6) .

Cut into 3-in. squares. If desired, serve with

Vanil la Cream To pp ing (page 46 ), or lightly

sift confectioners' sugar over each serving.Two 9§Bsquare cakes



52

Ambrosia Cakes

A Base Recipe

If ambrosia is truly the food of the gods, then

these delicious orange-saturated cakes are aptly

named. Served flambee, they are a dramatic and

impressive dessert as well as a delectable one.

Yet, wrapped snugly in moisture-vapor-proof

material, they can be kept for days without los

ing freshness—a most practical quality!

Grease bottoms of 16 2M-'m. muffin-pan wells.

Coarsely cho p and set aside

Vi cup (about 2 oz.) pecans

Cut into small pieces (page 5) and add to nuts

4 o z . pitted dates (about % cup, cut)


1 cup sifted cake flour


VA teaspoon baking powder

VA teaspoon salt


VA cup butter

1 Vi tea spo ons grated orange

peel (page 4)

Vi te asp oo n vanilla extract


addition

Vi cup sugar


addition i

1 eg g, wel l beate n


sour cream in thirds, to creamed mixture.


beat). Mix in the chopped nuts and date

pieces. Spoon mixture into the muffin-pan

wells, filling each about half-full. (Fill any

empty wells half-full with water.)

Bake at 350°F 30 to 40 min., or until cakes

test done (page 6 ) .

Meanwhile, mix together and set aside

% cup sugar

Vi cup orange juice

2Vz tablespoons Cointreau

Stir occasionally, to dissolve sugar.

When cakes are done, remove from oven and

immediately drizzle orange juice mixture over

hot cakes (about 1 tablespoon to each).

When the orange juice mixture has been ab

sorbed (about 3 min.), run spatula gently

around sides of each muffin-pan well.

Remove each cake and set on cooling racks

to cool completely.

Serve plain or with Vanilla Cream Topping

(page 46) . 16 cup cakes

—Ambrosia Cakes Flambee

Follow A Recipe ; omit Cointreau and increase

orange juice to % cup. To set aflame, heat Vi

cup brandy in a small pan. Ignite brandy with

a match and pour flaming brandy over top of

each cake, at the table. Serve at once.

Sour Cream Chocolate Cake

• Base Recipe


pans or one 9x9x2-in. pan.

Combine and heat until chocolate is melted

(page 5)

3 sq. (3 oz. ) choc olat e

Vi cup double-strength coffeebeverage (page 5)

Blend thoroughly. Set aside to cool .



Wi teaspoons baking soda

Vi teaspoon salt



Mix together

1 Vz cups sugar


2Vz teaspoons vanilla extract


addition2 eggs , well beaten

Add choc olat e mixture and mix well. Beating

only until smooth after each addition, add dry

ingredients in fourths to sour cream mixture.


beat) . Turn batter into pans.

Bake at 350°F 35 min., or until cake tests done

(page 6) .

Cool; remove from pans as directed (page 6).

Meanwhile, prepare

Sour Cream Chocolate Frosting

(page 55)

Frost (page 6) cake. Garnish (see ph oto) with

Walnut halves

One 8-in. round layer cake

or one 9-in. square cake

—Black Walnut Chocolate Cake

Follow A Recipe. Stir in % cup (about 2 oz .)

chopped black walnuts with final strokes.

Sour Cream Chocolate Cake

Cocoa-Mallow Cake


pans.

Combine in top of double boiler

20 (about V3 lb.) mar shm all ows , cutin quarters (page 5)

% cup cocoa

Vz cup hot water

Cook over simmering water until marshmal

lows are melted, stirring constantly. Set aside

to cool .

Sift together



1 teaspoon salt

Vz teaspoon baking soda

Set aside.

Cream together until shortening is softened

Vz cup shortening

2 teaspoons vanilla extract


addition

1 cup sugar


addition


Stir in cooled cocoa mixture.

Measure3

A cup thick sour cream



sour cream in thirds, to creamed mixture.

Finally beat only until smooth ( do not over-

beat). Turn batter into pans.


done (page 6 ) .

Cool; remove from pans as directed (page 6).





Blender Chocolate-Cheese Cake

Though a blender makes it easier, the cake is

just as delicious when prepared by hand.

For Crumb Crust —Butter bo tt om and sides

of a deep 9-in. spring-form pan.

Set out

32 to 36 graham crackers (or enough

to yield 3 cups crumbs)

Prepare crumbs (page 5) in electric blender.

Return about one half of the crumbs to con

tainer and add


2 tablespoons sugar

VA teaspoon salt

Cover and blend a few seconds until ingredi

ents are well blended. Add the remaining

crumbs; cover and blend only until ingredients

are mixed together. Reserve Vi cup of the

crumb mixture for topping. Spoon remainder

of crumb mixture into the spring-form pan.

Using back of spoon, press crumb mixture very

firmly into an even layer on bottom and around

sides of pan.

Bake at 325°F 5 min. (Prebaking tends to pre

vent a soggy crust.) Set aside on a cooling rack

to cool .

For Filling—While crust is cooling, wash and

dry Ue nd er container; put into it

6 oz. (1 pkg.) semi-sweet chocolate

pieces

Cover blender and grind until pieces are very

fine. Empty blender container and set ground

chocolate aside.

Wash blender container and put into it

4 egg yolks

1 c up thick sou r crea m

VA cup sugar

VA cu p sifted flour

2 cups (1 lb.) cream-s tyle cottag e

cheese

2 tea spo ons vanilla extract

1 teaspoon almond extract

VA teaspoon salt

Cover and blend about 30 sec. Scrape sides of

blender container. Cover and blend 30 sec.

longer, or until mixture is smooth and well

blended. Empty contents o f blender container

into a large bowl. Gently fold in (page 5) the

ground ch oco lat e and set aside.

Beat until frothy

4 egg whites

Add gradually, beating well after each addition

VA cup sugar

Continue beating until rounded peaks are

formed. Gently fold the beaten egg whites into

the cottage cheese mixture. Turn into pan.

Sprinkle the reserved crumb mixture over top.

Bake at 325°F \M hrs., or until a silver knife

inserted in cen ter o f the cake comes out clean.

Remove to cooling rack and allow to cool

thoroughly (4 to 6 hrs.).

Chill in refrigerator several hours before

serving. 16 to 20 servings

54



55

Sour Cream Chocolate Frosting

Melt (page 5) and cool slightly

2 pkg. (12 oz.) semi-sweet

chocolate pieces

Blend melted chocolate into


Add and blend in1 teaspoon vanilla extract

Vi teaspoon almond extract

Vs teaspoon salt

Enough to frost sides and tops of

two 8-in. or 9-in. cake layers

Creamy Vanil la Frosting


water just until butter or margarine is melted,

stirring constantlyVz cup sugar

Vi cup thick s iur cream

1 tablespoon white corn sirup


Vi teaspoon salt

Remove from heat and gradually blend in

3Vb cups sifted confectioners' sugar

2Vz teaspoons vanilla extract

If frosting is too stiff to spread blend in addi

tional thick sour cream. Enough to frost two 8-in.

or 9-in. cake layers

Vanilla Cream Filling

• Base Recipe

Set out

1 cup cream

Scald in top of double boiler over simmering

water, just until a thin film appears, A cup of

the cream; reserve remainder.

Meanwhile, sift together into a small saucepan

Vz cup sugar

2Vz tablespoons flour

Vi teaspoon salt

Blend in the reserved cream; add gradually,

stirring in, the scalded cream. Bring rapidly

to boiling over direct heat, stirring gently and

constantly; cook 3 min. Remove from heat.

Wash the double-boiler top to remove scum;pour cream mixture into it and place over

simmering water. Cover and cook about 5 to

7 min., stirring three or four times.

Vigorously stir 3 tablespoons of mixture into


Immediately blend into mixture in double

boiler. Cook over simmering water 3 to 5 min.,

stirring slowly and constantly to keep mixture

cooking evenly.

Remove from heat and blend in, in order


2 teaspoons vanilla extractVz cup thick sour cream .

Cover, cool slightly and chil l in refrigerator.

About VA cups filling

—Chocolate Cream Filling

Follow A Recipe. Add VA sq. (VA oz.) choco

late to cream; heat until cream is scalded and

chocolate is melted. If desired, increase sugar

by 2 tablespoons.

—Cherry Cream Filling

Follow A Recipe. Blend 1 to 2 tablespoons

maraschino cherry sirup into filling with the

sour cream. Fold in (page 5) A cup chopped

maraschino cherries.

—Pineapple Cream Filling

Follow A Recipe. Drain contents of one 9-oz.

can crushed pineapple (about % to % cup,

drained) and fold pineapple into filling.

—Black Walnut Filling

Follow A Recipe. Blend % cup (about 3 oz. )

coarsely chopped black walnuts into filling

before spreading onto cake layer.



56

Fudgies

Grease and set aside a 9x9x2-in. pan.

Melt (page 5) and set aside to cool

2 sq. (2 oz.) choc olat e

Sift togetherVA cup sifted flour

Vi teaspoon salt

Coarsely cho p and mix with dry ingredients

1 cup (about 4 oz.) pecans

Combine and beat until well blended

VA cups firmly packed light brown

sugar



Add in thirds, beating well after each addition


Stir in the cho co la te . Blend in the dry ingredi

ents in fourths. Turn batter into pan and spread

evenly.

Bake at 350°F about 40 min., or until wooden

pick inserted in center come s out clean. Re

move pan to cooling rack.

Cut into 3xlH-in. bars while still warm; cool

completely in pan. About VA doz. Fudgies

Polka Dot Drops

Lightly grease cookie sheets.

Coarsely ch op and set aside

Vi cup (about 2 oz.) nuts


1 VA cups sifted flour


VA teaspoon baking powder

VA teaspoon salt


VA cup butter 3 A tea spo on vanilla extract

Ad d gradually, creaming until fluffy after each

addition

VA cup firmly pa ck ed br ow n sugar

Add gradually, beating thoroughly after each

addition

1 eg g, well beaten

Measure


Mixing until well blended after each addition,

alternately add dry ingredients in fourths, sour

cream in thirds to creamed mixture. Stir in

the chopped nuts and

6 oz. (1 pkg.) semi-sweet chocolate

pieces

Drop by heaping teaspoonfuls onto cookie

sheets, about 2 in. apart.

Bake at 375°F 10 to 12 min. Remove to cool

ing racks. About 4A doz. 2-in. cookies

Vi

Vi

Vi

VA

Southern


Sift together and set aside ,

2 cups sifted flour

teaspoon baking powder " s a y

teaspoon baking soda

teaspoon nutmeg

teaspoon salt

Cream together until softenedVi cup butter or margarine

Vi tea spo on vanilla extract


addition

1 c up firmly pa cked light bro wn

sugar

Add in thirds, beating well after each addition,

a mixture of

1 e g g, well beaten

Vi cup thick sour creamMixing until well blended after each addition,

add dry ingredients in fourths to creamed mix

ture. Drop by teaspoonfuls about 2 in. apart

on cookie sheets.

Bake at 350°F about 12 min., or until lightly

browned. Using a spatula, immediately remove

to cooling racks to cool . About 4 doz. cookies



57

Brown V White Chips

Here you get two crisp, delicious cookies from

a single recipe, just by dividing the dough and

adding chocolate to one half. Arrange both

brown and white cookies on your serving plate

or tray, for color contrast that appeals to the eyeas the flavor contrast appeals to the taste.

Melt (page 5) and set aside to cool

2 sq. (2 or.) chocolate


4 cups sifted flour

Wi teaspoons baking powder


Vi t easpoon salt


1 cup butter or margarine2 te as po on s vanilla extract


addition

1 cup sugar

Add in thirds, beating thoroughly aftc each

addition, a mixture of

2 e gg yol ks , well beaten


Mixing until well blended after each addition,

add dry ingredients in fourths to creamedmixture.

Divide dough into halves. Stir into one half

of the dough the cooled melted chocolate, and

1 tablespoon thick sour cream

Wrap each half o f dough in waxed paper and

chill in refrigerator until firm enough to handle

easily. Shape each half of dough into 2 rolls

Wi in. in diameter. Wrap each roll in waxed

paper and chill several hours or overnight in

refrigerator.

Set out cookie sheets.

Remove rolls from refrigerator as needed. Cut

into Yi-va. slices. Place 1 in. apart on the

cookie sheets.

Bake at 400°F 6 to 8 min. With a spatula,

remove to cooling racks.

About 12 doz. cookies

Note: These two differently colored doughs

may be shaped into pinwheels, checkerboards

or ribbon cookies. Addition of chopped nuts orchopped candied fruits to the dough gives

extra flavor and touches of color.

Berlinerkranser


Sift together into a large bowl

3 3

/ A to 4 cups sifted flour


Vi teaspoon salt

Cut in with a pastry blender or two knives un

til pieces are size of small peas

1 cup butter or margarine

Set aside.


4 egg yolks


1 cup sugar

Blend into the egg mixture

Vi cup thick sour cre am

1 teaspoon vanilla or almond

extract

Blending lightly after each addition, add the

liquid mixture in thirds to the flour mixture .

Chill dough until firm enough to handle.

Break off small pieces of dough. Roll with

hands on a lightly floured surface into rolls

about 6 in. long and M in. thick. Form into

wreaths or bowknots, or twist into pretzels.

Brush top of each cookie withEgg white, slightly beaten

Dip each cookie into

Crushed loaf sugar \

Bake at 350°F until firm and very lightly

browned (about 10 min. ).

About 8 doz. cookies



Ivor that sour cream contributes (that tang again) —

wonaerfuhsreamy smoothnesm^^^^ frue whether the

; part of q^jm^^avorful pie or a steamed

oris served on luscious sweetened strawberries, peaches,

(or cooked) fruit as a glamorous change from

sweet cream. Buttermilk comes into its own in the dessert

department, too. In frozen desserts, especially milk sherbets, it has a

peculiarly refreshing quality which is very welcome on a warm day.

Don't look for the velvety smoothness of a mousse in a buttermilk

sherbet; but do expect a very special charm.

Pastry for 1-Crust Pie

• Base Recipe

Set out an 8- or 9-in. pie pan.


1 cup sifted flour

Vz teaspoon salt

Cut in with pastry blender or two knives until

pieces are size of small peas

Vz cup lard, hydrogenated vegetable

shortening or all-purpose

shortening

Sprinkle over mixture, a teaspoonful at a time,

about

2Vz tablespoons cold water

Mix lightly with a fork after each addition.

Add only enough water to hold pastry together.

Work quick ly; do not overhandle . Shape into a

ball and flatten on a lightly floured surface.

Roll from center to edge into a round about Vsin. thick and about 1 in. larger than over-all

size of pan. With knife or spatula, loosen pastry

from surface whenever sticking occurs; lift

pastry slightly and sprinkle flour underneath.

Loosen one half of pastry from board with

spatula and fold over other half. Loosen other

half and fold in quarters. Gently lay pastry in

pan and unfold it, fitting it to the pan so that

it is not stretched.

Trim edge with scissors or sharp knife so pas

try extends about Vi in. beyond edge of pie pan.

Fold ^xtra pastry under at edge and flute (page

5) or press with a fork. Thoroughly prick bot

tom and sides of pastry 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 on cooling rack.

Pastry for one 8- or 9-in. 1-Crust Pie

—Pastry for 2-Crust Pie

Double A Recipe. Divide dough into halves

and shape each into a ball. Roll each ball as

in A Recipe. For top crust, roll out one ball

of 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 second ball of pastry and gently fit pastry

into pie pan; avoid stretching. Trim pastry

with scissors or sharp knife around edge of

pan. Do not prick.

58



Fill as directed in specific recipe.

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. Flute (page 5) or press edges

together with a fork.

Bake as directed in specific recipe.

—Pastry for 1-Crust 10-in. Pie

Follow A Recipe. Increase flour to \M cups,

shortening to Vi cup, salt to H teaspoon, and

water to about 3 tablespoons. Sour Cream Pie with Pecans

Duchess Strawberry Cream Pie

A Base Recipe

Prepare (do not bake) and set aside

Pastry for 1-Crust Pie (page 58;

use 9-in. pie pan)

Sort, rinse, drain, hull and cut into halves

4 cu ps ripe strawberries

Turn berries into the pastry shell.

Measure into a bowl


Sift together and add gradually to the sour

cream, blending well

1 'A cups sugar

1 cup sifted flour

]A teaspoon salt

Pour mixture ove r strawberries. Sprinkle ov er

surface a mixture of

2 tab les poo ns fine dry bread crumb s

2 tablespoons sugar

1 tablespoon melted butterBake at 450°F 10 min. Reduce heat to 350°F

and bake 30 min. longer, or until topping is

lightly browned.

Cool on cooling rack. One 9-in. pie

—Blackberry Cream Pie

Follow A Recipe. Substitute 4 cups fresh

whole blackberries for the halved strawberries.

—Raspberry Cream Pie

Follow A Recipe. Substitute 4 cups fresh red or

black raspberries for the halved strawberries.

Sour Cream Pie with Pecans


Pastry for 1-Crust 10-in. Pie

(on this page)

Mix together

lVz cups firmly packed light brown

sugar

2 tablespoons flour

Va teaspoon salt

Blend together

3 eggs, well beaten

1 Vi cups thick sour cream

1 teas po on vanilla extract

Add sugar mixture; stir until blended. Mix in

1 Vi cups (abo ut 6 oz. ) small pe can

halves

Turn mixture into pastry shell.

Bake at 450°F 10 min. Reduce heat to 350°F

and bake about 30 min., or until a silver knife

comes out clean when inserted halfway be

tween center and edge of filling. Cool on cool

ing rack. One 10-in. pie



60

Sour Cream Apple Pie

Set out a 9-in. pie pan.

For Crumb Crust —Crush (page 5)

16 to 18 gra ham crackers (or en ou gh

to yield 1 Vi cups crumbs)

Turn crumbs into a medium-size bowl. Stir in

Vi cup sugar

Using a fork or pastry blender, blend in

VA cup butter or margari ne, softened

Using back of spoon, press crumb mixture very

firmly into an even layer on bo ttom and sides

of the pie pan. Level edges of pie shell.

Bake at 375°F 8 min. Set on cooling rack to

cool completely.

For Filling—Put into a saucepan

2Vz cup s (1 No . 2 can) sliced app les

Vz cup firmly pac ked bro wn sugar

Toss gently and place over medium heat until

mixture bubbles. Reduce heat and cook 5 min.,

occasionally moving mixture with a spoon.

Remove from heat and set aside.

Blend together until smooth

1 eg g, well beaten

2 cups thick sour creamand a mixture of

3 tablesp oons bro wn sugar

2 tablespoons flour

Vz teaspoon cinnamon

Vi teaspoon nutmeg

Vi teaspoon mace

Vi teaspoon salt

Turn about one half o f the sour cream mixture

into the pie shell; spread evenly. Spoon the

apple slices in an even layer over the sour

cream mixture; top with remaining sour cream

mixture, spreading evenly.

Bake at 400°F 10 to 12 min., or until sour

cream mixture is set.

Cool on cooling rack; chill pie thoroughly in

refrigerator before serving. One 9-in. pie

Sour Cream Raisin Pie



use 9-in. pie pan)

Mix together

Vz cup sugar2 tablespoons flour


VA teaspoon nutmeg

VA teaspoon salt

Blend together

1 e gg , wel l beaten

1 Vz cups thick sour cream

Add dry ingredients to the sour cream mixture

and blend thoroughly. Mix in

1 Vi cups (about 7 oz. ) dark seedlessraisins

Turn into the pastry shell.


and bake 20 to 25 min. longer, or until a silver

knife comes out clean when inserted halfway

between center and edge of filling. Remove to

cooling rack to cool slightly.

Serve warm. One 9-in. pie

Lemon Buttermilk Pie

A Base Recipe

A custard pie that is distinctively different.

Prepare (do no t bake) and set aside


use 9-in. pie pan)



Beat slightly

3 egg yolks

Blend in a mixture of

Vi cup sugar

2 tablespoons flour

VA teaspoon salt



Stir in the melted butter and

lVz cups buttermilk


Vz teaspoon grated lemon peel

(page 4)

Using a clean beater, beat until frothy

3 egg whites

Add gradually and continue beating untilrounded peaks are formed

Vi cup sugar

Spread over buttermilk mixture and fold (page

5) together. Turn into pastry shell.


and bake 20 to 25 min. longer, or until a silver

knife comes out clean when inserted halfway

between center and edge of filling. Cool on

cooling rack. One 9-in. pie

—Vanilla Buttermilk Pie

Follow A Recipe; omit lemon juice and rind.

Decrease sugar in egg yolk mixture to 6 or 7

tablespoons and increase buttermilk to 1%

cups. Add VA teaspoons vani lla extract.

61

Dutch Somersault Cake-Pie

Sometimes known as a "funny-cake pie," this

is an old Pennsylvania Dutch recipe. The sauce,

which is poured over the cake batter, turns up

as a spicy, creamy layer underneath the delicate

feathery cake—and the pastry shell makes thewhole thing twice as interesting as an ordinary

upside-down pudding, and easier to serve, too.

For Pastry—Prepare (do no t bake) and set

aside


use 9-in. pie pan)

For Sauce—Mix together

% cup sugar

1 tablespoon flourVz teaspoon salt


Vi teaspoon ginger

Vi teaspoon cloves


1 egg

Blend in

% cup thick sour cream

Va cup molasses

Add the dry ingredients and mix thoroughly.

Set aside.

For Cake—Sift together and set aside

lVi cups sifted cake flour


Vz teaspoon salt



Vi cup butter

Vz te asp oo n vanill a extract

Add gradually, creaming until fluffy after eachaddition

Vz cup sugar


1 eg g, wel l beaten

Measure

Vz cup buttermilk




Finally beat only until smoo th (do not over-

beat.) Turn batter into pastry shell. Stir sauce

and carefully pour over cake batter. (Sauce will

sink to bottom.)

Bake at 350°F 40 min., or until cake tests done

(page 6) .

Serve warm. 6 to 8 servings



Apricot Cheese Cake

Apricot Cheese Cake

Set out a 7-in. spring-form pan. Put a bowl

and rotary beater into refrigerator to chill.

Drain, reserving sirup, contents of

1 No. 2Vi can apricot halves

Set 4 apri cot halves aside in refrigerator.

Measure A cu p of the apr icot sirup into a

small bowl. Sprinkle evenly ove r the sirup

2 tab lesp oon s (2 env.) unflavored

gelatin

Let stand about 5 min. to soften. Dissolve

gelatin by placing bowl over very hot water.

Meanwhile, force remaining apricots through a

coarse sieve or food mill. Force through the

sieve or food mill and blend with the apricots

2 cu ps (1 lb.) crea m-sty le c ott age

cheese

Measure A cup of the remaining apricot sirupand stir into the cheese-apricot mixture with

1 cup thick sour cr eam

Vi cup sugar

VA cup lemon juice

1 teaspoon salt

VA teas poo n alm ond extract

Blend thoroughly; add and blend in the gelatin.

Using the chilled bowl and beater, beat until

cream is of medium cons istency (piles softly)

1 cup chilled whipping cream

Fold (page 5) into cheese mixture . Turn into

spring-form pan and chill in refrigerator sev

eral hours, or until firm.

Meanwhile, crush (page 5)

6 gr aha m crackers (or en ou gh to

yield Vi cup crumbs)

Turn crumbs into a small bowl and mix with

VA cup (about 1 oz .) cho ppe d nuts

VA cup melted butter

Carefully run a spatula around inside of pan

from top to bottom, to loosen cake. Remove

sides of pan; do no t remove cake from bot tom

of pan. Place on chilled serving plate. Sprinklecrumb-nut mixture over top of cake. Arrange

reserved apricot halves around cheese cake;

place a maraschino cherry in each half.

8 to 10 servings

Spicy Steamed Buttermilk Pudding

Grease a VA-qt. mold and a tight-fitting cover.

(Aluminum foil, parchment paper or two layers

of waxed paper cut larger than the top of the

mold may be used if cover is not available.

Grease before using.) Set out steamer or large

kettle with tight-fitting cover; put trivet or

rack in kettle.

Put into a bowl

1 cup fine, dry bread crumbs

(about 3 slices bread)

Pour over crumbs

\Vi cups buttermilk Let stand 30 min.

Meanwhile, chop and set aside

Vi cup (about 2 oz.) pecans


Vi cup sifted flour


Vi teaspoon salt

Vi teaspoon cinnamon

Vi teaspoon allspice

Vi teaspoon nutmeg

Vi teaspoon cloves

Spicy Steamed Buttermilk Pudding



addition

% cup firmly packed brown sugar

Add and blend well

2 tablespoons molasses

Add dry ingredients, buttermilk-crumb mix

ture, nuts and

VA cup (ab out 4 oz.) dark seedl ess

raisins

Stir only enough to blend thoroughly. Turn

into the mold. Cover tightly with greased

cover, or tie on aluminum foil, parchment

paper or waxed paper with string.

Set mold on trivet. Pour boiling water into

kettle to no more than one-half the height of

the mold. Cover kettle and bring water to

boiling. To steam, reduce heat but keep waterboiling. Quickly add more boiling water as

necessary to keep water level at one-half the

height of the mold throughout steaming. S team

pudding 3 hrs.

Remove mold from kettle; remove cover from

mold. Carefully run spatula down along sides

of mold to loosen pudding; unmold onto cool

ing rack.

Serve warm with Vanilla Cream Topping(page 46) .

If a portion of the pudding is to be stored for a

day or longer before serving, wrap it when

thoroughly cooled in aluminum foil and store

in a cool place. Reheat before serving by

replacing in mold and steaming 1 to 2 hrs.

About 10 servings

63

Cheese BlintzeS (See center color photo)

Set out heavy 6- and 10-in. skillets.

For Filling—Mix together and set aside in

refrigerator

V/i cups (12 oz .) cream-style cottag e

cheese, drained


lVz tablespoons sugar

Vi teaspoon salt

For Pancakes—Melt and set aside to cool


Sift together into a bowl and set aside

l ' /2 cu ps sifted flour

3 tablespoons sugar

Vi teaspoon saltBeat until thick and piled softly

2 eggs

Beat in the melted butter and

1 VA cups milk

Combine egg mixture with dry ingredients.

With rotary beater, beat until smooth and well

blended. Set aside.

Heat the small skillet; it is hot enough when

drops of water sprinkled on surface dance in

small beads. Grease skillet lightly with

Butter or margarine

Pour only enough batter to coat skillet thinly;

immediately tilt skillet back and forth to

spread batter evenly. Cook pancake over medi

um heat about 2 min., or until lightly browned

on bottom and firm to touch on top. With

spatula, remove pancake to a plate, brown side

up. Repeat for remaining batter. (It should

not be necessary to grease skillet for each

pancake.) Stack pancakes as they are baked.

For Blintzes—Spoon about VA tablespoons

filling onto center of brown side of one pan

cake. Fold two opposite sides of pancake to

center. Roll up, beginning at either end. Press

edges to seal. Repeat for each pancake.

Heat in the large skillet


Arrange several blintzes in skillet, sealed sides

down. Brown on all sides over medium heat,

turning carefully with two spoons or tongs.

Remove blintzes from skillet and place on

serving platter.

Serve hot with sour cream and blueberries,

currant jelly , or blueberry or blackberry jam.

About 12 blintzes



Tapicoa Cream

Tapioca Cream

• Base Recipe

Set out a 1-qt. saucepan.

Beat until frothy

2 egg whites


VA cup sugar

Beat until rounded peaks are formed. Set aside.

Put into the saucepan


Add, stirring well

2 cups milk

Mix in

Vi cup quick-cooking tapioca

Vi cup sugar

VA teaspoon salt

Set over medium heat and bring mixture to a

full boil, stirring constantly. Do not overcook.

Remove from heat and stir a small amount of

hot tapioca mixture gradually into egg whites.

Then qui ckly blend in remaining mixture and

1 cu p thick sour cr eam

2 tea spo ons vanilla extract

Cool, stirring once after 15 to 20 min. Spoon

into serving dishes. Chill.

If desired, serve with fresh fruit.

t •• About 6 servings

—Peppermint Tapioca Cream

Follow A Recipe; add A cup crushed pepper-

ment stick candy with the sour cream.

Blueberry Cream Surprise

Set out a 10x6xl / /

2-in. dish.

Turn into a saucepan the contents of

1 14Vz-oz. can blueberries

Heat to boiling.

Meanwhile, trim crusts from

4 slices white bread

Spread slices with

3 tab les poo ns softened butter or

margarine

Cut slices into halves and arrange in dish. Pour

the hot blueberries over bread. Cool, cover

and set in refrigerator to chill thoroughly.

When ready to serve, spread over all

VA cups thick sour cream

Sprinkle with

2 tablespoons sugar or light

brown sugar

4 servings

Creamy Orange Ring

A lH-qt. ring mold will be needed.

Thaw contents of

1 6- oz . can frozen oran ge juice

concentrate

Pour into a small bowl

VA cup cold water

Sprinkle evenly over cold water

VA tablespoons (VA env.) unflavored

gelatin

Let stand 5 min. to soften.

Scald in top of a double boiler

1 cup milk

Beat slightly

2 egg yolks



Blend in

V* cup sugar

Add gradually and blend in the scalded milk.

Wash double-boiler top to remove scum.

Strain mixture into double-boiler top. Cook

over simmering water, stirring constantly andrapidly, until mixture coats a silver spoon.

Remove from simmering water and immedi

ately stir in the softened gelatin until gelatin is

completely dissolved. Cool slightly. Blend in

the thawed orange juice concentrate.

Cool; chill (page 4) until mixture begins to gel

(gets slightly thicker).

Meanwhile, lightly oil the mold with salad or

cooking oil (not olive oi l) ; set aside to drain.

When mixture has desired consistency, blend in


Beat until frothy

2 egg whites


2'/2 tablespoons sugar

Vi teaspoon salt

Spread beaten egg whites over gelatin mixture

and gently fold (page 5) together. Turn into

the mold. Chill in refrigerator until firm.

To serve, unmold (page 5) onto chilled serving

plate. About 8 servings

Elegant Strawberry Cream

• Base Recipe

Set out a 1-qt. fancy mold.

Set out to thaw1 1 -lb. package frozen sliced

strawberries (about 2 cups)

Meanwhile, pour into a small bowl

Vz cup cold water

Sprinkle evenly over the water

lV i tablespoons (lVi env.) unflavored

gelatin

Let stand about 5 min. to soften.

_ J J « ' v-.':- ' •* , "

Creamy Orange Ring with strawberries

Scald

1 cup cream

Remove from heat. Immediately add the sof

tened gelatin, stirring until gelatin is com

pletely dissolved. Add and stir until sugar is

dissolved

% cup sugar

Vz teaspoon vanilla extract

Vi teaspoon salt

Cool; chill (page 4) until mixture begins to gel

(gets slightly thicker).

Meanwhile, lightly oil the mold with salad or

cooking oil (not olive oil) and set aside to

drain.

When gelatin mixture is of desired consist

ency, whip with rotary beater until light and

fluffy. Add and stir lightly until blended, the

strawberries and


Turn into the mold and chill in refrigeratoruntil firm.

Unmold (page 5) onto chilled serving plate.

About 6 servings

—Raspberry Cream

Follow A Recipe. Substitute 1 pkg. frozen red

raspberries for the strawberries.



Buttermilk Ice Cream

Set refrigerator con tro l at coldest operating

temperature. Chill a bowl and rotary beater

and 2 large refrigerator trays in refrigerator.

Mix together until sugar is dissolved1 qt. buttermilk

2 cups cream

1 cup sugar

2 ta ble spo ons vanilla extract

VA teaspoon salt

Pour mixture into refrigerator tray and put

into freezing compartment of refrigerator.

When mixture becomes mushlike in consist

ency, turn into the chilled bowl and beat with

chilled beater until smooth . Return to refrig

erator trays and again freeze until mushy.

Meanwhile, chill the bowl and beater. When

mixture becomes mushlike , again beat until

smooth. Return to refrigerator trays and freeze

until firm. About \Vi qts. ice cream

Sprinkle evenly overTSP^BPRr

1 tablespoon (1 env.) unflavored

gelatin

Let stand about 5 min. to soften. Dissolve com

pletely by placing cup over very hot water.

Mix together

1 Vz cups orange juice

lV z cups buttermilk 3

/A cup sugar


1 ta ble spo on grated orange peel

(page 4)

Stir until sugar is dissolved . Blend in the dis

solved gelatin. Pour into refrigerator tray and

place in freezing conpartment of refrigerator.

Freeze until mixture is mushlike in consist

ency. Turn into chilled bowl and beat with

chilled beater. Peel, dice and mix in

1 medium-si ze ban ana having br own -

flecked peel

Immediately return sherbet to tray and place

in freezing compartment. Freeze until firm.

About 1 qt. sherbet

Orange-Banana SherbetA Base Recipe

Set refrigerator control at coldest operating

temperature. Put a bowl, rotary beater and a

1-qt. refrigerator tray in refrigerator to chill.

Pour into a small cup or custard cup

VA cup cold water

—Orange Sherbet

Follow A Recipe; omit the banana.

—Ambrosia Sherbet

Follow A Recipe; mix in 1 cup (4 oz.) moist

shredded coconut, cut, with the banana pieces.

66



67

Fresh Pineapple Sherbet

Set refrigerator control at coldest operating

temperature. Set out refrigerator tray. Chill a

2-qt. bowl and rotary beater in refrigerator.

Cut off and discard crown (spiny top) from

1 small fresh pi neappl eRinse and cut into crosswise slices M to A in .

thick. With a sharp knife, cut away and discard

rind and "eyes" from each slice. Cut out and

discard the core. Finely dice enough of the

pineapple to yield 2 cups diced pineapple. (Use

remaining pineapple in other food preparation.)

Combine

2 cups chilled buttermilk

1 cup sugar


Stir until sugar is dissolved. Add the diced

pineapple and mix well. Pour mixture into re

frigerator tray; put into freezing compartment

of refrigerator until mixture is mushlike in

consistency.

Turn mixture into chilled bowl and beat with

chilled beater until smooth . Return to refrig

erator tray and freeze until firm.

About 1 qt. sherbet

Chocolate Fudge

• Base Recipe

Sour cream gives fudge a different, delicious

flavor-tang that will set folks guessing.

Butter an 8x8x2-in . pan. Set out a candy ther

mometer.

Chop and set aside

% cup (about 3 oz.) pecans

Mix together in a heavy 2-qt. saucepan

2 cups sugar

1 cup thick sou r crea m

2 tablespoons light corn sirup

VA teaspoon salt

2 sq. (2 oz.) chocolate, broken into

pieces

Stir over low heat until sugar is dissolved.

Increase heat and bring mixture to boiling.

Put candy thermometer in place. During cook

ing wash any crystals from sides of pan with a

pastry brush dipped in water; move candy

thermometer to one side and wash down crys

tals that may have formed under the ther

mometer.

Cook mixture until it reaches 236°F (stage at

which a few drops form a soft ball in coldwater; remove pan from heat while testing).

Remove from heat and set aside until just cool

enough to hold pan on hand. Do not jar pan

or stir mixture.

When cool, add


1 ta bl es po on vanilla extract

Beat vigorously until mixture begins to lose

its gloss. Beat in the pecans. When mixture

loses its gloss, quickly turn into the buttered

pan without scraping bottom and sides of

saucepan, and spread evenly. Set aside to cool .

When firm, cut into squares.

About VA lbs. candy

—Black Walnut Fudge

Follow A Recipe; omit the chocolate. Sub

stitute black walnuts for the pecans.

•

—Panocha

Follow A Recipe. Decrease sugar to VA cups;

add 1 cup firmly packed light br ow n sugar.

Omit corn sirup and chocolate. (Black walnuts

add extra flavor.)



Ambrosia Cakes 52

Avocado Ring 25

Beef in Lemon Sauce 29

Stroganoff 28Stew 3 2

Biscuits, Buttermilk 14

Blini 8

Blintzes, Cheese 63

Blueberry Cream Surprises. 6 4

Bread, Apricot Nut 18

Date Nut 18

Boston Brown 18

Cakes

Ambrosia 52

Apple Upside-Down 50

Buttermilk Layer 50

Chocolate Buttermilk.... 4 9

Cocoa-Mallow 53

Crumb 48

Featherlight Devil's

Food 48

Jam 51

Lemon Layer 50

Nutmeg 4 9

Pear Upside-Down 51

Sour Cream Chocolate. . . 52

Cake-Pie, Dutch Somersault 61

Cheese Cake, Apricot 62

Chocolate 54Cheese Luncheon Pie 39

Chocolate Buttermilk Cake. 49

Chocolate Cake

Black Walnut 53

Sour Cream 52

Chicken Livers in W i n e

Sauce 31

Chicken Paprika 36

Chicken Treat, Creamed... 36

Chicken with Almonds,

Creamed 37

Cocoa-Mallow Cake 53Cole Slaw, Creamy 23

Pineapple 23

Cookies

Berlinerkranser 57

Brown 'n' White Chips. . 57

Fudgies 56

Polka Dot Drops 56

Southern Cream Drops. . 56

Crumb Cake . 48

Cucumber Salad 2 4

Devil's Food Cake 48

Dip, Garlic-Cheese 10

Chocolate Cream

Pineapple Cream

Vanilla Cream

French Toast, Buttermilk. .Frosting

Sour Cream Chocolate. . .

Creamy Vanilla

Fudge, Black Walnut

Chocolate

Gingerbread, Buttermilk Nut

Green Beans, Special

Griddlecakes

Apple. . . . :

Banana

Blueberry

Buttermilk

Corn Meal

Oatmeal

Vermont Pancake Stack. .

Ham and Vegetable Casserole

Herring Bits in Sour Cream

Honey Cream

Ice Cream, Buttermilk

Jam Cake

Johnny Cake

Kohlrabi with Sour Cream..

Kraut and Beet Slaw

Kuchen, Sour Cream

Lamb StewLemon Layer Cake

Liver in Wine Sauce

Meat Balls with Tomato

Sauce

Mushrooms, Tangy

Noodle Casserole, Special. .

Nutmeg Cake

Orange Ring, Creamy

Oyster Loaf, Southern

Panocha

Pastry for 1-Crust Pie

for 1-Crust 10-in. Pie .. . .for 2-Crust Pie

Pastry Morsels, Filled

Pie, Cheese Luncheon

Lemon Buttermilk

Sour Cream Apple

Sour Cream Raisin

Sour Cream with Pecans.

Vanilla Buttermilk

Pilaff with Chicken, Golden.

Pork Chops, Sweet-Sour. . .

Potatoes, Glorified Baked. .

Ham-Stuffed

55 Salads

55 Avocado Ring 2 5

55 Cole Slaw, Creamy 23

17 Cole Slaw, Pineapple 23Cucumber, with Sour

55 Cream 2 4

55 Farmer's Chop S u e y . . . . 22

67 Frozen Fruit Salad 2 6

67 Green Goddess Salad.... 2 6

47 Kraut and Beet Slaw 22

44 Potato Salad, Hearty.. . . 23

Tomato-Caviar

15 Temptation 2 4

15 Sauces

15 Buttermilk Custard 4 6

15 Parmesan Cheese 46

15 Savory Sour Cream 4 5

16 Sour Cream Hollandaise . 45

15 Sour Cream White 4 5

33 Tomato 3 0

10 Vanilla Cream Topping. . 4 6

46 Whipped Sour Cream . . . 46

66 Sauerbraten 28

51 Sea Food in Ramekins 3 9

14 Sherbet, Ambrosia 6 6

44 Fresh Pineapple 67

22 Orange 6 6

21 Orange-Banana 66

32 Shortcakes, Tender-Rich. . . 1450 Soups

31 Borsch, Chilled 11

Buttermilk 11

30 Cream of Tomato 13

42 Fish, Scandanavian 12

40 Green Pea 13

49 Lima Bean Bisque 12

6 4 Potato Bisque 12

38 Spinach Aristocrat 43

67 Strawberry Cream, Elegant. 6 5

58 Tapioca Cream 6 4

59 Upside-Down Cake, Apple. . 50

58 Pear 51

9 Veal Birds 3 0

39 Veal Chops with Sour

60 Cream Gravy 31

60 Waffles, Buttermilk 16

60 Chocolate Dessert 16

59 Sour Cream 17

61 Spice 17

37 Whipped Sour Cream

32 Topping 4 6

41 General Information

Cooking With Sour Cream and Buttermilk - Culinary Arts Institute 1956

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Transcript of Cooking With Sour Cream and Buttermilk - Culinary Arts Institute 1956