FLAVOR - Michigan State University Libraries...FLAVOR AND COLOR HINTS Tempting flavor and aroma make...

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Transcript of FLAVOR - Michigan State University Libraries...FLAVOR AND COLOR HINTS Tempting flavor and aroma make...

Page 1: FLAVOR - Michigan State University Libraries...FLAVOR AND COLOR HINTS Tempting flavor and aroma make such a dif ference in all cooking! New flavors and new recipes not only add to
Page 2: FLAVOR - Michigan State University Libraries...FLAVOR AND COLOR HINTS Tempting flavor and aroma make such a dif ference in all cooking! New flavors and new recipes not only add to

FLAVOR AND

COLOR HINTS

Tempting flavor and aroma make such a dif­ference in all cooking!

New flavors and new recipes not only add to the family's enjoyment, but enhance one’s reputa­tion as a hostess. Luscious flavor and aroma also build up health by stimulating the appetite and aiding digestion.

The recipes gathered in this book are delicious, healthful, inexpensive and easy to make. Manv of them are novel, too. I sincerely hope they will aid you in serving tempting, attractive meals to your family and guests.

In preparing flavorful dishes, you will find Virginia Dare Double Strength Extracts very helpful; they give better flavor and aroma because they are made from the choicest fruits, flowers, spices, and vegetables. These flavors do not “bake out” or “freeze out,” because they are twice government strength requirements. They are economical, too, for you need use only halj as much as of ordinary extracts.

Color, too, makes food much more appealing,— whether it is frozen desserts, gelatines, icings, or sandwich spreads. And now you can color them daintily and appropriately with Virginia Dare Colorettes. These pure tablets are government- certified, inexpensive and easy to use. They come in red, green, yellow, orange and blue. Other colors may be made by combining these colors when dissolving the tablets in warm water.

For lavender, dissolve and mix a Blue Colorette with part of a Red Colorette. For a pale tint like pink, use part of a Red Colorette.

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That old-fashioned flavor . . .of Sherry is now obtainable in Virginia Dare Sauce Newburg (Cooking Sherry). Prepared from a carefully selected, "baked” Sherry, Sauce Newburg gives delicate flavor and mouth­watering aroma to many otherwise ordinary dishes—such as soups, gravies, prunes, cheese and egg dishes.In accordance with government requirements 1 of salt has been added. In using your own recipes, omit the salt. Before adding to any sweet dish, stir a little cornstarch in Virginia Dare Sauce Newburg. This neutralizes the salt taste and the dishes will have the luscious Sherry flavor by the time of serving. Always remem­ber, too, that Sherry is such a delicate, volatile flavor that it should generally be added just before taking the dish from the stove.

A delicious marshmallow whipYou can make many desserts, salads, and other dishes dainty and attractive with Easy Whip. All you do is to beat Easy Whip with 5 table­spoons water and then beat in gradually 3 table­spoons sugar. The result is a smooth, delicious marshmallow whip, lightly flavored.Easy Whip is inexpensive, simple to use, and convenient to keep on hand for making attrac­tive, delicious desserts at a moment’s notice.If your grocer does not carry the Virginia Dare products you want to use in any of these recipes, please write me, sending grocer's name, and I shall be glad to fill your order direct. Just mail the coupon at the end of this booklet.

Director, Home Economics Department Virginia Dare Extract Company

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SOUPS, GRAVIES AND MEAT SAUCES

Tomato and. ¿Meat Soups have a subtle flavor of their own when you add 1 teaspoon Virginia Dare Sauce Newburg to each pint—just before removing from the stove.For variety, add a few drops of Virginia Dare Onion Extract. It gives the chef’s touch to meat and vegetable soups, and saves time, tears, and onions.

CREAM SOUPS1 tablespoon butter 1 cup milk 1 tablespoon flour

teaspoon salt Few grains pepper Virginia Dare Sauce Newburg

(Cooking Sherry)

To make cream of tomato, pea, asparagus or celery soups, use this basic sauce. Melt the butter, and stir in flour till free from lumps. Add heated milk gradually, stirring over fire until thickened. Then add vegetable pulp, with 1 teaspoon Virginia Dare Sauce Newburg (Cook­ing Sherry) to each pint, just before taking from fire.Basic White Sauce—Doubling the amount of butter and flour in the above recipe gives an excellent basic white sauce for creaming fish, eggs, or chicken.Brown Sauce—Your favorite fish sauce, or brown sauce, or gravy for lamb, roast beef or pot roast has zest and tang when 1 tablespoon Virginia Dare Sauce Newburg is added to each cup.

CREAM OF POTATO SOUP

Heat 4 cups milk in double boiler. Add lf^ cups mashed potatoes, 2 stalks chopped celery, 2 tablespoons butter and 10 drops Virginia Dare Onion Extract. When thickened, put through sieve, reheat and serve.

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MEATS AND VEGETABLES

SHERRY HAM WITH PINEAPPLE

2 lb. slice smoked ham 1 cup brown sugar about 1 inches thick % cup Virginia Dare

6 slices of pineapple Sauce Newburg

Cook ham, covered, in frying pan about 20 minutes over low heat. Turn the ham, cover and cook for 20 minutes. Mix sugar and Virginia Dare Sauce Newburg. Coat top of ham and pineapple slices with it. Brown pine­apple slices in ham fat. Serve ham on hot platter, surrounded by pineapple rings.

MEAT LOAF

To 1 lb. of chopped round or flank steak, add a few drops of Virginia Dare Onion Extract, cup cracker crumbs, bi teaspoon salt, pinch of pepper, and 1 well-beaten egg. Shape into loaf and bake in moderate oven from 30 to 45 minutes. Baste with fat and cold water while cooking. Pour over 2 tablespoons Virginia Dare Sauce Newburg five minutes before taking from oven.Chuck Roast oj Beej—After roasting until "thor­oughly done, turn off heat and cut six gashes in top of meat. For 6-lb. roast, pour over 2J^ ozs. Virginia Dare Sauce Newburg. Close roaster and baste after five minutes.Roast Chicken—Follow recipe for roast beef, measuring Sherry flavoring according to age and size of chicken. Make slight cut in saddle of legs. Use 3 ounces for roast duck.Roast Ilam—After roasting, use low heat and spread thick layer of brown sugar over ham. Pour over 6 ounces Virginia Dare Sauce Newburg (to 6-lb. roast), stick in cloves, and return to

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oven for ten minutes. Then turn off heat and remove in five minutes.

Green Potato Cones—Roast chicken, duck, or lamb are particularly tempting if served sur­rounded by green potato cones. Just dissolve 2 Virginia Dare Green Colorettes in 2 teaspoons warm water and beat into mashed potato. Then squeeze through paper cones.

CHICKEN

2 tablespoons butter 1 tablespoon flour 34 cup boiling water or

meat stock

PATTIES

2 cups cubed chicken % teaspoon Virginia Dare

Onion Extract 34 teaspoon Virginia Dare

Celery Extract

Melt butter and stir in flour until smooth. Add % cup boiling water or meat stock to cubed chicken and the extracts; then mix with sauce. »Cook until thick and creamy and serve in pattie shells. I

SWEET POTATO PUFF

6 sweet potatoes 3 tablespoons butter 34 -cup milk

34 cup Virginia Dare Sauce Newburg

1 pkge. Easy Whip

Boil sweet potatoes, mash with milk and butter, beating until creamy. Add Virginia Dare Sauce Newburg and beat again. Pour into Pyrex baking dish and cover with prepared Easy Whip.

To prepare this delicious marshmallow whip, beat together 1 package Easy Whip with 5 tablespoons water. Add 3 tablespoons granu­lated sugar and beat until stiff.

Put into quick oven until whip is a golden brown. Serve immediately. This is especially delicious served with chicken patties and buttered peas.

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MEAT IN CASSEROLE{Made from left-overs)

2 cups hot mashed potatoes 2 tablespoons Virginia 2 cups chopped meat Dare Sauce Newburg

(chicken, lamb or beef) (Cooking Sherry)

Cover the bottom of a greased casserole with hot mashed potatoes (left-over potatoes, macaroni, or rice may be used). Spread thick layer of chopped meat over the mashed potatoes. Season with pepper and 2 tablespoons Virginia Dare Sauce Newburg (Cooking Sherry). Also moisten with any left-over gravy. Cover with a thin layer of mashed potatoes, bake in a hot oven till the top is well browned.Omelettes, Scrambled Eggs and Other Egg Dishes have a luscious, nutty flavor, if Virginia Dare Sauce Newburg is added just before taking from the stove.

DESSERTSAPPLE MOUSSE

1 pkge. Easy Whip (prepared)

Into one 10c can of apple sauce, stir thoroughly 2 tablespoons Virginia Dare Sauce Newburg. Then beat in 1 package of prepared Easy Whip. (See Page 3.) Freeze in refrigerator trays. Serves 8. Also delicious served unfrozen in sherbet glasses, topped with maraschino cherries. This dessert is luscious, healthful and non-

Jattening.

1—10c can apple sauce 2 tablespoons Virginia Dare

Sauce Newburg

VANILLA ICE CREAM% cup condensed milk 1 cup cream and whip x/2 cup water 1 teaspoon Virginia Dare

Vanilla

Dilute the condensed milk with water. Add Virginia Dare Vanilla and fold in the whipped cream. Turn into refrigerator pan. Stir occa­sionally from sides and bottom of pan. This

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freezes in 6 hours and serves 6 persons. A little Easy Whip added to any ice cream recipe pre­vents formation of ice crystals in freezing for several days thereafter.Almon-d Nut Ice Cream.—In above recipe, sub­stitute for Vanilla 1 teaspoon Virginia Dare Almond Extract and add cup choppedwalnuts.

SHERRY BLANC MANGE1 qt. milk 2 tablespoons butter4 tablespoons cornstarch 5 tablespoons sugar 1 egg 3 tablespoons Virginia Dare

Sauce Newburg

In part of milk dissolve cornstarch and mix in well-beaten egg. Scald remainder. Pour in other mixture and cook for 15 minutes, stirring vigorously the while. Add sugar and the flavor. Cool and serve with Easy Whip or a fruit sauce.

PRUNE WHIP1 pint stewed prunes 1 pkge. prepared Easy1 tablespoon Virginia Dare Whip

Sauce NewburgDrain prunes, chop, and add Virginia Dare Sauce Newburg. Beat together thoroughly with 1 package of prepared Easy Whip. (See Page 3.) For variety, flavor with ^2 teaspoon Virginia Dare Lemon Extract.Fluffy Fruit Salad—Fill sherbet glasses with mixed fresh or canned fruit. Top-with ball of stiff Easy Whip, into which are pressed walnut meats. 2-AIinutc ShortCake—Between two layers of cake (or individual cakes) spread drained, crushed fruit. Cover top with thick layer of Easy Whip and dot with pieces of crushed fruit.Bridge Dessert—Halve small lady fingers and arrange 4 halves upright in each sherbet glass, with ends sticking out. Fill glass with drained, crushed fruit and garnish with large ball of Easy Whip, topped with red or green maraschino cherry. JV

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FRUIT PIE1 cup cranberries1 cup raisins3 diced apples 112 cups sugar2 tablespoons

butter

teaspoon Virginia Dare Allspice Yi teaspoon Virginia Dare

Cinnamon2 tablespoons Virginia Dare Sauce

Newburg

Cook fruits together till tender. Stir in butter and sugar, then adding flavors. This makes a luscious filling for a double-crust pie.

GOLDEN MERINGUEBeat together 1 package Easy Whip with 6 tablespoons water. Add gradually 3 tablespoons granulated sugar and beat till stiff. Spread inch thick over custard, lemon, prune, butter­scotch, chocolate, or cream pies. Bake in quick oven till golden brown. Use for the “island” in Floating Island.

CHOCOLATE3 tablespoons gelatine

cup ice water% cup boiling water 1 teaspoon Virginia Dare

Vanilla

SPONGEH cup sugar 3 eggs (separate)2 squares chocolate

teaspoon salt

Soak gelatine in cold water and dissolve in boiling water. Add melted chocolate. Beat egg whites stiff and add to yolks that have been beaten to a froth. Add sugar, the dissolved gelatine, and chocolate (beaten well) and Virginia Dare Vanilla. Pour into wet mold and chill. Serve with topping of Easy Whip. This makes 6 servings.

UPSIDE DOWN CAKE4 tablespoons butter % cup brown sugar 2 teaspoons Virginia Dare

VanillaCanned Cherries Cubed Pineapple

^2 cup butter1 cups sugar2*4 cups cake flour 2^ teaspoons baking

powder1 teaspoon Virginia Dare

Vanilla1 cup milk3 eggs% teaspoon salt

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Melt 4 tablespoons butter in frying pan about 9 inches across and of average depth. Brush sides of pan with it. Add 2 teaspoons Virginia Dare Vanilla with brown sugar and partially melt. Dot with drained canned cherries and small pieces of pineapple, according to richness desired. Pour cake batter over this mixture and bake 50 minutes at 350° F.

Cake Batter: Cream butter and sugar until fluffy.* Add beaten egg yolks. Sift dry in­gredients together and add, alternating with milk. Fold in beaten egg whites. Flavor with Virginia Dare Vanilla. This is delicious served as cake, or with thin, slightly tart sauce.

CHOCOLATE MARSHMALLOW CAKE

Use above cake recipe, with cup more of butter. This makes a layer cake or about 30 small cup cakes, and may be used'as a standard cake recipe with any icing. For delicious icing, prepare 1 package Easy Whip (See Page 3) and add 1 rounded tablespoon of cocoa.

TINTED MARSHMALLOW ICING

Prepare 1 package Easy Whip (See Page 3). This makes a luscious, fluffy marshmallow icing— enough for filling and frosting a layer cake. It is non-fattening.

Easy Whip is lightly flavored with Vanilla. It is also luscious if a little Virginia Dare Sauce Newburg is added.

To make a novel, attractive, tinted frosting, divide whip into as many portions as you wish colors. Then flavor each portion with an ap­propriate extract, in keeping with the color used to tint it.

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Lemon Extract—with Yellow Colorettes grange Extract—with Orange Colorettes AlmontL Extract—with 'Cfceen Colorettes Grenacftnt—with Red Colorettes Almond Extract—with a blend of Red and

Blue Colorettes to give a lavender shade

SWEET SAUCESFor MarshmcMw Sauce—on puddings, gelatines, fruit short-caLes, and frozen desserts, use recipe for Tinted Marshmallow Icing.

HARD SAUCE1 tablespoon butter 1 tablespoon Virginia Dare 1 cup confectioner's Sauce Newburg, or *4 tea-

sugar spoon Imitation Rum Extract

Cream butter with sugar and add flavoring. Excellent on all warm puddings, and on hot mince or apple pies.

TIPSY PUDDING SAUCE1 cups scalded milk 6 tablespoons sugar

cup Virginia Dare Sauce 1 tablespoon corn- Newburg starch

Yolks 3 eggs

To slightly beaten eggs add gradually the scalded milk, stirring constantly. Cook in double boiler until mixture coats spoon. Add Sauce Newburg and chill. This sauce makes a delicious dessert when poured over sponge cake, plain cake, or lady fingers. It may be varied by using 1 tea­spoon Virginia Dare Vanilla or Orange Extracts, instead of Sauce Newburg.

SHERRY MILK FOR INVALIDS

Add 2 tablespoons lactose and 1 teaspoon Virginia Dare Sauce Newburg (Cooking Sherry) to 1 cup rich milk. Serve cold or half frozen. Especially good for fever patients—cup every two hours. „ >

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KEEP THESE ON YOUR PANTRY SHELForing Extracts

Vanilla *^intcl green Nutmeg G? > LiquidColorsLemon Onion Banana

Strawberry Celery BrandyCherry Coffee Rum RoseOrange Anise \pricot OrangePineapple Almond Alint RedRaspberry Alace Pistachio GreenAllspice . Cinnamon Butter . Egg YellowPeach Clove Walnut VioletPeppermint Grape ChocolateRose Maple Brown

Genuine Calf's Foot Gelatine With Flavor

ColorettesGreen Red Orange Blue Yellow

Sherry Wine Flavoring

Chocolate Fudge Sauce

Butterscotch Sauce Brandy Sauce Sherry Sauce Rum Sauce

Flavoring SpecialtiesClaret Syrup Brandy Jell Claret Jell Roman Jell Sherry Jell Grenadine

Cooking Sherry Fla-vor-y Sherry Port Wine Flavoring Claret Punch Concen­

trateWine Jelly (Sherry,

Port and Mint)

"Yirginia'Dark Extract CompanyINCORPORATED

10 Bush Terminal • Brooklyn, N. Y.

We ma\e 200 flavors. Writefyorany unusual flavor you need

Home Economics Director,Virginia Dare Extract Co., *10 Bush Terminal, Brooklyn, N. Y.

Please fill my order for:

-------------------------------------Virginia Dare Extracts------------------------------------2 oz.----------------------------------- 4 oz.____________________ _—12 oz. Virginia Dare Sauce Newburg------------------------------------ Virginia Dare Colorettes------------------------------------Virginia Dare Easy Whip

Na me-----------------------------------------------------------------Street and City-----------------------------------------------------Grocer s Name------------------------------------------------------Street and City-----------------------------------------------------

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