Holiday Cookbook - Culinary Arts Institute 1957

8/3/2019 Holiday Cookbook - Culinary Arts Institute 1957

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220 festive recipes for every holiday 124



Staff Home Economist

I N A R Y A R T S I N ST IT I

MELANIE DE PROFT

Director

BARBARA ALBRECHT • KATHRYN CLI FF ORD "

LILIAN FULDE • MITZI IN OUY E • JERRINE LEICHHARDT

YVON NE NEHLS • ELIZABETH PAUTLER

5NNIE SNY DER • PHYLLIS VAN LEER • ROi .L Y f ! WHITE j

Illustrated by BEATRICE DERWINSKIAl

» / CU LINAR Y ARTS IN STI TU TE

C h i c a g o 1, I l l ino is

• s p



ART T O BE C A

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.

Use standard measuring cups and spoons. Use

liquid measuring cups (rim above 1-cup line) for

liquids. Use nested or dry measuring cups (1-cup

line even with top) for dry ingredients.

Check liquid measurements at eye level.

Sift all flour except whole-grain types before

measuring. Spoon lightly into measuring cup.Do not jar cup.

Level dry measurements with straight-edge

knife or spatula.

Preheat oven 12 to 20 min. at required tem

perature. Leave oven door open first 2 min.

Beat whole eggs until thick and piled softly

when recipe calls for well-beaten eggs.

The covering of foods which are stored in the

refrigerator will depend upon the type of re-

frigerator used—a conventional or a moist-cold

refrigerator.

FOR THESE RECIPES-WHAT TO USE

BAKING POWDER-double-action type.

BREAD CRUMBS—one slice fresh bread equals

about 1 cup soft crumbs or cubes. One slice dry

or toasted bread equals about Vi cup dry cubes

or % cup fine, dry crumbs.

BUTTERED CRUMBS—softordry bread or cracker

crumbs tossed in melted butter or margarine.

Use 1 to 2 tablespoons butter or margarine for

1 cup soft crumbs and 2 to 4 tablespoons butteror margarine for 1 cup dry crumbs.

CHOCOLATE—unsweetened chocolate.

CORNSTARCH—thickening agent. One table

spoon has the thickening power of 2 tablespoons

flour.

CREAM—light, table or coffee cream—con

taining not less than 18% butter fat.

HEAVY or WHIPPING CREAM—containing not

less than 36% butter fat.

FLOUR—all-purpose (hard wheat) flour. (In

some southern areas where a blend of soft wheats

is used, better products nj«y result when minor

adjustments aret, made in" recipes. A little less

liquid juj more flour may be needed.) If cake

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

REFUL

substitute 1 cup minus 2 tablespoons all-purpose

flour for 1 cup cake flour.GRATED PEEL—whole citrus fruit peel finely

grated through colored part only; white partis bitter.

HERBS and SPICES—ground unless recipe speci

fies otherwise.

MONOSODIUM GLUTAMATE —a crystalline cer

eal or vegetable product that enhances natural

flavors of foods.

ROTARY BEATER—hand-operated (Dover type)

beater or electric mixer.

SHORTENING—a hydrogenated vegetable short

ening, all-purpose shortening, butter or margarine. Use lard or oil when specified.

SOUR MILK —sweet milk added to 1 tablespoon

vinegar or lemon juice in measuring cup up to

1-cup line; buttermilk.

STUFFED OLIVES —pimiento-stuifed green olives.SUGAR—granulated (beet or cane).

VINEGAR—cider vinegar.

HO W TO D O I

BASTE—spoon liquid o^^Wooking food to add

moisture and flavor; or use baster.

BLANCH ALMONDS or PISTACHIOS-the flavor

and crisp texture of nuts are best maintained

' e nuts are allowed to remain in water the

possible time during blanching. There-

anch only about Yi cup at a time; repeat

as many times as necessary for larger amounts.

Bring to a rapid boil enough water to cover the

shelled nuts. Drop nuts into water. Turn off heat

and allow nuts to remain in water about 1 min.;

drain or remove with slotted spoon or fork. Place

between folds of absorbent paper; pat dry.

Squeeze nuts between thumb an d fingers to re-

move skins. Place on dry, absorbent paper; to

dry thoroughly, shift frequently to dry spots

on paper.

TOAST NUTS—place nuts in a shallow baking

dish or pie pan and brush lightly with cooking

oil. Heat in oven at 350° until delicately browned.

Move and turn occasionally. Or put nuts into a

heavy skillet in which butter or margarine (about

1 tablespoon per cup of nuts) has been melted;

or use oil. Heat until nuts are lightly browned,

moving and turning constantly over moderate

heat. If necessary, drain on absorbent paper.

SALT NUTS jofoast nuts; sprinkle with salt.

BOIL—cook Tajiquid in which bubbles rise

continually andunjrak on the surface. Boiling

temperature of wVfer at sea level is 212°F.

Base Recipes are indicated by solid ^ p y r a m i d ,

n variations of Base Recipes, open A pyramid re

fers to A Base Recipe immediately p^ec^aing it.

3

•

•



4

BOILING WATER BATH —set a deep pan on oven

rack and place the filled baking dish in pan. Pour

boiling water into pan to level of mixture in

baking dish. Prevent further boiling by using

given oven temperature.

CHILL GELATIN—set dissolved gelatin mixture

in refrigerator or in pan of ice and water untilslightly thicker than consistency of thick, un

beaten egg white, or until mixture begins to gel

(gets slightly thicker). If mixture is placed overice and water, stir frequently; if placed in re

frigerator, stir occasionally.

CLEAN CELERY —trim roots and cut off leaves.

Leaves may be used for added flavor in soups and

stuffings; inner leaves may be left on stalk when

serving as relish. Separate stalks, remove blem

ishes and wash. Proceed as directed in recipe.

CLEAN GARLIC—separate into cloves and re

move thin, papery outer skin.

CLEAN GREEN PEPPER—rinse and cut into

quarters. Remove stem, all white fiber and seeds

with spoon or knife; rinse.

CLEAN and SLICE MUSHROOMS—wipe with a

clean, damp cloth and cut off tips of stems; slice

lengthwise through stems and caps.

CLEAN ONIONS (dry)—cut off root end and a

thin slice from stem end; peel and rinse.

CUT DRIED FRUITS (uncooked) or MARSHMAL-

LOWS—with scissors dipped frequently in water.

DICE—cut into small cubes.

FLAKE FISH—with a fork separate canned

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

move bony tissue from crab meat.

FLUTE EDGE—press index finger on edge of

pastry, then pinch pastry with thumb and index

finger of other hand. Lift fingers and repeatprocedure to flute around entire edge.

FOLD—use flexible spatula and slip it down

side of bowl to bottom. Turn bowl quarter turn.

Lift spatula through mixture along side of bowl

with blade parallel to surface. Turn spatula over

to fold lifted mixture across material on surface.

Cut down and under; turn bowl and repeat pro

cess until material seems blended. With every

fourth stroke, bring spatula up through center.

MEASURE BROWN SUGAR—pack firmly into

dry measuring cup so that sugar will hold shapeof cup when turned out.

MELT CHOCOLATE —melt over simmering waterto avoid scorching.

MINCE—cut or chop into small, fine pieces.

PREPARE QUICK BROTH — dissolve in 1 cup

hot water, 1 chicken bouillon cube for chicken

broth or 1 beef bouillon cube or Yi teaspoon

concentrated meat extract for meat broth.

RICE—force through ricer, sieve or. food mill.

SCALD MILK —heat in top of double boiler over

simmering water just until a thin film appears.

SIMMER—cook in a liquid just below boiling

point; bubbles form slowly and break below

surface.

UNMOLD GELATIN —run tip of knife around

top edge of mold to loosen. Invert on chilledplate. If necessary, wet a clean towel in hot

water and wring it almost dry. Wrap hot towel

around mold for a few seconds only. (If mold

does not loosen, repeat.)

OVEN TEMPERATURES

Very Slow 250°F to 275°F

Slow 300°F to 325°F

Moderate 350°F to 375°F

Hot 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 temperatures.

WHEN YOU BROIL

Set temperature control of range at Broil

(500°F or higher). Distance from top of food to

source of heat determines the intensity of heat

upon food.

WHEN USING THE ELECTRIC BLENDER

To grind, place in blender container enough

food at one time to cover blades. Cover; turn on

motor and grind until very fine. (Turning motor

off and on helps to throw food back on blades.)Empty container and grind next batch of food.

WHEN YOU DEEP-FRY

About 20 min. before ready to deep-fry, fill a

deep saucepan one-half to two-thirds full with

hydrogenated vegetable shortening, all-purpose

shortening, lard or cooking oil (not olive oil).

Heat fat slowly to temperature given in the

recipe. A deep-frying thermometer is an accurate

guide for deep-frying temperatures.

If thermometer is not available, the following

bread cube method may be used as a guide. A1-in. cube of bread browns in:

60 seconds at 350°F to 375°F

40 seconds at 375°F to 385°F

20 seconds at. 385°F to 395°F

When using automatic deep-fryer, follow manufacturer's directions for amount of fat and

timing.

WHEN YOU COOK CANDY OR SIRUP

A candy thermometer is an accurate guide to

correct stage of cooking. Hang thermometer on

pan so bulb does not touch side or bottom of pan.Sirup Stages and Temperatures

Thread (230°F to 234°F)—Spins 2-in. threadwhen allowed to drop from fork or spoon.

Soft Ball (234°F to 240°F)—Forms a soft ballin very cold water; it flattens when removedfrom water.

Firm Ball (244°F to 248°F)—Forms a firm ballin very cold water; it does not flatten in thefingers.

Hard Ball (250°F to 266°F) —Forms a ballwhich is pliable yet hard enough to hold itsshape in very cold water. . «& „

Soft Crack (270°F to 290°F) ^-"Separates intothreads which are hard but not brittle in verycold water.

Hard Crack (300°F to 310°F)—Separates intothreads which are hard and brittle in very coldwater.

• m '

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4 4

new year s"Shout out the Old Year! Ring in the New! It's party

timet' Buffets, dinners, late suppers, open houses, intimate

gatherings—all are means of bringing your family and

^ friends together. Good resolutions will not go astray when

you plan your holiday festivities with these recipes.

CANAPES

The opening curtain finds the appetizers play

ing a subtle role. They are the prologue to a

meal, whetting rather than satisfying the appe

tite. Small portions which are attractively

served and easily handled will start your role

as a hostess on the path to stardom. Select

appetizers that will be in keeping with the

menu you have planned.

Canape's are appetizers consisting of a piece

of plain, fried or toasted bread, Melba toast,

rye wafers, crackers or potato chips topped with

a spread. The canape recipes in this section

can be served on a variety of bases such as

white, whole wheat, rye, pumpernickel and nut

breads—cut into squares, rectangles, rounds,

triangles or other shapes your ingenuity might

create. Interest can also be gained by using

small cookie cutters suited to the holiday theme.

Breads may be sauteed or deep-fried for added

taste-appeal.

When serving one type of spread, vary the

canape tray by using several different bases.

Anchovy Canapes

Mi x together

1 cup thick tour cream

1 teaspoon anchovy paste

/2 teaspoon onion salt

Spread over canape1 bases and top with

Rolled anchovies About 1 cup spread

Crispy Ham Bits

Mix together

V% cup ground, cooked ham

VA cup (1 oz.) grated Cheddar cheese

VA cup condensed tomato soup

1 tablespoon minced onion

VA teaspoon prepared horse-radishVA teaspoon prepared mustard

Spread on canape bases. Set temperature con

trol of range at Broil. Arrange canapes on

broiler rack and place rack in broiler with top

O • Wr *.

of canapes 3 in. from source of heat; broil 3 to

5 min., or until slightly browned. Serve canapes

piping hot. About 1 cup spread

Clam and Cheese Canapes

Drain and set aside contents of

1 7-oz. can minced clams

Rub inside surfaces of bowl with cut side of

Garlic clove

Cream thoroughly in bowl

1 pkg. (3 oz.) cream cheese, softened

2 teaspoons lemon juice

VA teaspoon salt

VA teaspoon monosodium glutamate

Va teaspoon pepper

5 drops tabasco sauceBlend in minced clams. Spread on canape

bases. Garnish with slivers of pimiento, ripe

olives and stuffed olives.

About 1 cup spread

•



6

Crab Nippies

• Base Recipe

Spoon onto canape bases

1 cup (6- to 7-oz. can) crab meat,

flaked (page 4) and bony tissue

removed

Sprinkle generously withVi cup (2 oz.) grated sharp Cheddar

cheese

Set temperature control of range at Broil.

Arrange canapes on broiler rack and place in

broiler with top of canapes 3 in. from source

of heat. Broil 3 to 5 min., or until cheese is

melted and slightly browned. Serve piping hot.

About 20 canapes

—Creamed Crab Nippies

Follow A R ecipe. Blend crab meat with K cup

Medium White Sauce (one-fourth recipe,

page 5 9 ) ; spread o n bases and comple te as in

A Recipe.

Herring Bits in Sour Cream •

A Base Recipe

Drain contents of

1 16-oz. jar herring fillets

Mix and pour over herring

1 cup thick sour cream

3 tablespoons (about 1 lemon)

lemon juice

1 large onion, thinly sliced (page 4)

1 tablespoon peppercorns

1 teaspoon salt


Stir carefully with a fork to evenly coat all

pieces. Let stand in refrigerator at least 2 hrs.

before serving.

Serve garnished with lemon slices and paprika.

About 3 cups

—Herring and Apples in Sour Cream

Follow A R eci pe. Wh ip chilled sour c ream

before blend ing in remain ing ingredient s.

Avoid overwhipping. Omit peppercorns. Wash,

quarter, core and dice Mlb. (about 134) apples.

Stir into herring mixture before chilling.

Shrimp Cocktail

A Base Recipe

Wash in cold water

1 Vi lbs. fresh shrimp with shells

Drop shrimp into a boiling mixture of

3 cups water

3 tablespoons lemon juice1 tablespoon salt

1 bay leaf

Cover tightly. Simmer 5 min., or until shrimp

are pink and tender. Drain shrimp and cover

with cold water to chill. Drain shrimp again.

Remove tiny legs. Peel shells from the shrimp.

Cut a slit along back (outer curved surface)

of shrimp to expose the black vein. With knife

point, remove vein in one piece. Rinse the

shrimp quickly in cold water. Drain them on

absorbent paper. Store in refrigerator until

ready to use.

Serve shrimp on lettuce or curly endive. Top

with Peppy Cocktail Sauce (on this page).

About 3 cups shrimp

*Note: Veins present in canned or frozen

shrimp are removed in the same way.

—Hot Shrimp Appetizer

Follow A R eci pe . Arrange shrimp on broiler

rack. Brush with a mixture of Vi cup butter

or margarine,melted, and 3 tablespoons lemon

juice. Set temperature c o n t r o l^ ^ ^ ange at

Broil. Place broiler racl^ jbout 2 q ^ f r o m

source of heat for 3 t _*gf> min., or un t t t lBbnp

are thoroughly hedtea

Serve immediatelyjd^bwv|>p\ (.ockiail Sauce.

Peppy Cocktail Sajce

Combine and mix

1 cup ketchup

1 tablespoon sugar

1 tablespoon prepared horl

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce^

1 teaspoon onion juice

Vi teaspoon salt

VA teaspoon monosodium gli

Few drops tabasco sauce '

About IK cupsfuce



Cream of Corn Soup

Set out a heavy 2-qt. saucepan.

Force through a sieve and set aside

4 /2 cups (2 No. 2 cans) cream-style corn

Combine and scald (page 4)

1 qt. milk

1 large onion, grated (page 4)

VA cup chopped celery

VA cup chopped carrot

1 sprig parsley

Melt in saucepan over low heat

5 tablespoons butter

Blend in

VA cup flour

1 tablespoon salt

Vi teaspoon monosodium glutamate

VA teaspoon pepperStirring constantly, heat until mixture bubbles.

Remove from heat. Strain the scalded milk and

add it gradually to butter-flour mixture, stir

ring constantly. Return to heat and stir until

mixture is thickened. Stir in sieved corn.

Heat to serving temperature over very low

heat. (D o not boil.)

Top each bowl of soup with a small amount of

Garlic or Parsley Popcorn. 8 servings

For Garlic Popcorn—Pop (page 41)

V* cup popcorn

Cook together for 5 min.

3 tablespoons butter

1 clove garlic (page 4), finely

chopped

Strain butter over popcorn and stir popcorn

well to coat evenly.

Standing Rib Roast of Beef

For Parsley Popcorn—Follow recipe for

Garlic Popcorn. Substitute 2 tablespoons finely

chopped parsley for the garlic.

Standing Rib Roast

Set out a shallow roasting pa

Wipe with a clean, damp cloth •

3-rib (6 to 8 lbs.) standing ribVpst

of beef *

(Have meat dealer loosen chine borufjo mi

carving easier.) Place roast on rack in roasting

pan, fat side up.

Sprinkle with a mixture of

1 Vi teaspoons salt

% teaspoon monosodium glutamateVa teaspoon pepper

Insert roast meat thermometer in center of

thickest part of lean; beteuE|r%ulb does not

rest on bone or in fat. f ^ f ^ f e

Roast at 300°F, allowing l o to 20 min. per

pound for rare; 22 to 25 min. per pound for

medium; and 27 to 30 min. per pound for well

done. Roast is also done when roast meat

thermomete r registers M O T for rare; 160°F

for medium; and 170°F for well done.

Use meat drippings for Gravy (page 58). Serve

with Yorkshire Pudding (double recipe, on

this page). Garnish with water cress.

About 12 servings

Yorkshire Pudding

Pour into an Hx7xlM- in . baking dish and

keep hot

VA cup hot drippings from roast beef

Beat until thick and piled softly

2 eggs

Add to beaten eggs and beat with rotary

beater until smooth

1 cup milk

1 cup sifted flour

Vi teaspoon salt

Pour mixture over hot meat drippings.

Bake at 400°F 30 to 40 min., or until puffed

and browned.

Cut into squares and serve immediately with

Standing Rib Roast of Beef (on this page).

About 6 servings



.t<* i ~r * .

Roast Ducklings

with Broiled

Orange Slices

{try' "j * #

Rich Oyster Stew

Yellow pools of butter, succulent oysters in

flavor-filled milk and cream—who can resist?

Scald (page 4)

2 cups milk

2 cups cream

Meanwhile, drain, reserving liquid1 Vi pts. oysters

Pick over to remove any shell particles.

Melt in saucepan

% cup butter or margarine

Add oysters with reserved oyster liquid. Sim

mer 3 min., or until oysters are plump and

edges begin to curl. Add oyster mixtur e to

scalded milk with

2 teaspoons salt

Vi teaspoon monosodium glutamateVi teaspoon pepper

Serve at once in soup bowls with oyster

crackers. 6 servings

Roast Duckling

Set out a shallow roasting pan with rack.

Clean and cu t off necks at bodie s (leaving onskin) from

2 ducklings, 4 lbs. each, ready-to-cook

weight

(If ducklings are frozen, thaw according to

directions on package.) Rinse and pat duck

lings dry with absorbent paper. Set aside.

Prepare and cool

Orange Rice Stuffing (page 9)

Rub cavities of ducklings with

1 to 2 teaspoons salt

Lightly fill body and neck cavities with stuffing.

To close body cavity, sew or skewer and lacewith cord. Fasten neck skin to back and wings

to bodies with skewers. Place ducklings breast

side up on rack in roasting pan.

Roast uncovered at 325°F.

Set out

1 cup orange juice

After 30 min. of roasting, brush ducklings with

juice; brush them with ju ice frequently there

after. Roast 3 hrs., or until ducklings test done.

To test doneness, move leg gently by grasping

end of bo ne ; drumstick-thigh joint moves

easily. (Protect fingers with cloth or paper.)

Remove skewers and cord from ducklings.

Serve ducklings on heated platter. Garnish

with paper frills on drumsticks, curly endive

and broiled orange slices. 6 to 8 servings

For Broiled Orange ^Slices—Arrange on

broiler rack 10 orange slices

Sprinkle over slices

1V* teaspoons sugar




9

Place rack in broiler with top of slices about

3 in. from heat source for about 3 min., or un

til edges are slightly browned.

For Paper Frills—Select a sheet of white

paper twice as wide as desired for length of

frill; fold lengthwise. With fold toward you,

make parallel cuts through fold Vi in . apart towithin Vi in. of opposite side. Cut paper de

sired length; turn inside out. Wind around

drumsticks. Fluff fringed ends with fingers.

Fasten in place with small pieces of cellulose

tape.

Orange Rice Stuffing

Melt in a heavy 2-qt. saucepan3 tablespoons butter or margarin

Add and cook until onion is transparent

1 cup diced celery with leaves

(page 4)

2 tablespoons chopped onion

Ad d to saucepan and bring to rapid boiling

1 Vi cups water

1 cup orange juice

2 tablespoons thinly sliced orange

peel (colored part only)

1Vi teaspoons salt

teaspoon monosodium glutamate

teaspoon thyme

teaspoon marjoram

Add gradually to mixture so boiling will not

stop

1 cup uncooked rice

Stir to blend thoroughly. Cover saucepan

tightly, reduce heat to very low and cook

about 25 min. without removing cover. Cool

slightly. 4 cups stuffing

Note: Stuff bird with rice mixture. Bake extra

stuffing in greased casserole or wrap stuffing

loosely in aluminum foil and bake with bird

during last hou r of roasting time.

Enough to stuff two 4-lb. ducklings

Vi

M

V4

Wild Rice with Mushrooms

Grease a 1-qt. casserole.

Bring to boiling in a deep saucepan

3 cups water

1 teaspoon salt

1 teaspoon monosodium glutamateMeanwhile, wash in colander or sieve

1 cup wild rice

Add rice gradually to water so boi ling will not

stop. Boil rapidly, covered, for 25 to 30 min.,

or until a kernel o f rice is tender when pressed

between fingers and all of the water has been

absorbed.

Clean and slice (page 4)

Vi lb. mushrooms

Heat in skilletV* cup butter or margarine

Add mushrooms with

V* cup chopped onion

Cook slowly, movin g and turning occasionally,

until mushrooms are lightly browned and

onions are transparent. Combine with rice and

Vi cup hot chicken or turkey broth (or

quick chicken broth, page 4)

Turn mixture into casserole and bake at 350°F

about 30 min. Additional mushrooms for gar

nishing casserole may be prepared and ar

ranged around edge of casserole just before

serving. About 6 servings

"ceo*'



10

Curried Chicken

Cut into strips and set aside enough cooked

chicken to yield

4 cups chicken strips (page 57)

Coarsely chop and set aside

Vi cup (about 2% oz.) unblanched,

toasted almonds (page 3)Clean and s lice (page 4)

VA lb. mushrooms

Melt in a chafing pan (or large skillet) over

direct heat

Vz cup butter or margarine

Add mushrooms to chafing pan with

VA cup finely chopped onion

VA cup finely chopped celery

Cook until onion is transparent and mush

rooms are delicately browned, stirring occa

sionally. Blend in a mixture of

Vi cup flour

2 teaspoons curry powder

1 teaspoon salt

T Vi teaspoons monosodium glutamate

Heat until mixture bubbles, stirring constantly.

Remove from heat. Gradually add to chafing

pan, stirring constantly

2 cups chicken broth (page 57, or quick

chicken broth, page 4)

2 cups creampleturn to heat and bring rapidly to boiling,

stirrmg constantly; cook 1 to 2 min. longer.

B^tKrchicken into sauce. Gently stir occasion-

[alrmand cook until chicken is thoroughly

heatsro. Sprinkle chopped almonds ove r top.

Serve with curry accompaniments: freshly

grated coconut, white raisins, Indian chutney*

and Broiled Bananas (on this page).

Peel

6 firm bananas having all-yellow or

slightly green-tipped peel

Arrange bananas on broiler rack. Brush gener

ously with

Melted butter or margarine

Sprinkle with

Few grains salt


Place rack in broiler with tops of bananas 3 in.

from source of heat for 5 min., or until bana

nas are lightly browned and tender when

pierced with a fork.

Serve on warm serving plate; garnish with

sprigs of parsley. 6 servings



Eggnog Pie

Prepare, bake and set aside to cool

10-in. Pastry Shell (page 63)

Place rotary beater and bowl in refrigerator

to chill.

Pour into a small cup or custard cupVi cup cold water

Sprinkle evenly over water

1 tablespoon (1 env.) unflavored

gelatin

Let stand about 5 min. to soften.

Meanwhile, mix thoroughly in top of doub le

boiler and heat over simmering water until

milk is scalded (page 4)

1 Vi cups milk

5 tablespoons sugarVi teaspoon salt

Vigorously stir about 3 tablespoons hot mix

ture into

4 egg yolks, slightly beaten

Immediately blend into mixture in double

boiler top. Stirring constantly, cook over sim

mering water until mixture coats a silver

spoon. Immediately remove from heat. Blend

in softened gelatin, stirring until gelatin is

completely dissolved. Chill in refrigerator or

in pan of ice and water until mixture begins

to gel (gets slightly thicker). If mixture is

placed over ice and water, stir frequently; if

placed in refrigerator, stir occasionally.

Using chilled bowl and beater, beat until cream

is of medium consistency (piles softly)

1 cup chilled whipping cream

Set in refrigerator while egg whites are beaten.

Using clean beater, beat until frothy

2 egg whitesAdd gradually, beating thoroughly after each

addition, a mixture of

Vi cup sugar

Vi teaspoon nutmeg

Beat until rounded peaks are formed.

Fold (page 4) beaten egg whites and whipped

cream into gelatin mixture with

2 tablespoons rum

2 teaspoons vanilla extract

Turn into cooled pastry shell.

Sprinkle top evenly with

Vi teaspoon nutmeg

Chill in refrigerator 2 or 3 hrs.

One 10-in. pie

Apple-Mince Piewith Brandy Sauce

Apple-Mince Pie

Prepare (but do not bake) in a 9-in. pie pan

Pastry for 1-Crust Pie (page 62)

Line pan with rol led pastry; flute (page 4)

edges of pastry.

Wash, quarter, core, pare and chop

1 large apple (about 1 Vi cups,

chopped)

Place in saucepan with

3Vi cups mincemeat (if using packaged

condensed mincemeat, prepare

according to package directions)


1 teaspoon grated lemon peel

(page 3)

Heat mixture thoroughly. Cool slightly. Fill

pastry shell with mincemeat mixture.

Bake at 400°F 30 to 35 min. Cool pie on cooling

rack.

Meanwhile, prepare

Brandy Hard Sauce (page 52)

Force hard sauce through pastry bag and No.

27 star decorating tube onto cooled mincemeat

pie, in long strips forming a laU^k pattern.

Serve immediately. cpe_9-trt. pie



New Year's Eve Cake Cranberry Nog

New Year's Eve Cake

Prepare

Cherry Chocolate Cake (page 15)

While cake layers cool, prepare

Brown Velvet Frosting (page 66)

White Velvet Frosting (one-third

recipe, page 66)

Frost (page 33) with brown frosting. Force

white frosting through pastry bag and No. 3

stem decorating tube to form face of clock.

Eggnog

• Base Recipe

Beat until very thick and lemon colored

6 egg yolks

VA cup sugar

3 tablespoons rum extract

1 teaspoon vanilla extract

Add gradually and continue to

blended

1 Vi cups chilled cream

Set aside.

until

Beat until frothy

6 egg whites

Add gradually , beating well after each addition

5 tablespoons sugar


Gently fold (page 4) egg whites into egg yolk

mixture until blende d. Chill in refrigerator.

Pour into punch bowl and gently mix before

serving. Ladle into serving cups and sprinkle

lightly with

Nutmeg

About 16 servings

—Cranberry Nog

Follow A Recipe. Add 4 cups (2 pts.) cranberry

juice. Omi t rum extract.

Holiday Eggnog (See photo on page 54)

lemon-colBeat until very thick and lemon -colore d

6 egg yolks

2 cups sugar

Slowly stir in

1 pt. bourbon

1 cup Jamaica rum

1 cup brandy

Blend in3 pts. heavy cream

1 pt. milk

Beat until rounded peaks are formed

6 egg whites

Gently fold (page 4) egg whites into egg yolk

mixture. Pour into punch bowl, cover and

chill in refrigerator.

Before serving, lightly sprinkle each portion

with

Nutmeg

About 25 servings



lincoln's and Washington's Hatchets and axes chop out birthday greetings to two § ¥ 1 T * | | ~ l C l o " \ 7 ^

great men in February. Abe used a real ax, not a cake

knife, to fell a Lincoln log. When George chopped

down the cherry tree, what an avalanche he started,

Cherries have been falling everywhere ever since.

Spareribs—Rail Splitter's Roast


Prepare

Apple Stuffing (on this page )

Wipe with a clean, damp cloth

2 sections (about 4 lbs.) spareribs

Place one section on rack in roasting pan. Mix

thoroughly

1 teaspoon salt

Vi teaspoon monosodium glutamateVi teaspoon pepper

Sprinkle one-half of mixture over spareribs.

Spread stuffing on section. Cover with second

section of spareribs. Fasten the sections to

gether with skewers. Sprinkle remaining sea

soning mixture over top.

Roast at 350°F for VA hrs.

Remove skewers. Cut spareribs into serving-

size pieces and serve with stuffing. Garnish

with parsley and rosy crab apples. 4 servings

Note: To keep top section moist, spread with

applesauce or sauerkraut.

Apple Stuffing

A Base Recipe

Wash, quarter, core, pare, dice and set aside

1 medium-size apple (1 cup chopped)

Melt in a skillet over medium heat

Vi cup butter or margarine

Add and cook until transparent

Vi cup chopped (1 medium-size) onion

(page 4)

Meanwhile, toss together the diced apple and2 cups (about 2 slices) soft bread

crumbs (page 3)

and a mixture of

1 teaspoon salt

1 teaspoon celery seed


Vi teaspoon pepper

Blend with onion and fat. Toss mixture with

Vi cup apple cider (use only enough to

barely moisten bread)

About 3A cups stuffing

—Apple Stuffing for Poultry

Prepare three times A Recipe, adding 1 cup

chopped celery with leaves (page 4). Spoon

stuffing into neck and body cavities—do not

pack. Stuff poultry just before roasting. Extra

stuffing may be placed in greased baking dish

or aluminum foil and baked with bird last

hour of roasting time. Stuffing for 12-lb. bird

Rail Splitter's Roast with Apple Stuffing- - - - - - - -• •p tyn ^i— - - a-aW**^i-m> ' SSSSSS . &

..



14

Cranberry Pot Roast

A favorite of all—puts on a party air for

Washington's Birthday.

Melt in a Dutch oven

3 tablespoons fat


4 lbs. beef pot roast (blade or arm)

Brown meat slowly on all sides in fat.

Meanwhile, wash, sort and cook together in

a saucepan until skins pop

2 cups (about 14 lb.) cranberries

1 cup water

Season browned meat with a mixture of

1 teaspoon salt


Vi teaspoon pepperPo ur cranberries over meat and add

VA cup water

2 whole cloves

Cover tightly and cook slowly over low heat

about 3 hrs. Add more water during cooking

period if necessary. Liquid surrounding meat

should at all times be simmering, not boiling.

When meat is tender, remove from liquid and

keep warm. Strain liquid and return it to Dutch

oven. Set over medium heat. Stir in

2 tablespoons sugar

Put into 1-pt. screw-top jar

Vl cup water

Sprinkle onto it

1 tablespoon flour

Cover tightly and shake until mixture is well

blended. Gradually stir into liquid in Dutch

oven. Bring rapidly to boiling, stirring con

stantly until thickened. Cook 3 to 5 min.

Serve as a gravy with pot roast. servings

i

Filled Corn Bread Squares

• Base Recipe

Grease bottom of 8x8x2-in. pan.

Sift together into a bowl and set aside

1 cup sifted flour

2 tablespoons sugar

1 tablespoon baking powder

Vi teaspoon salt

Mi x in

1 cup corn meal

Blend thoroughly

1 egg, well beaten

1 cup milk

3 tablespoons shortening, melted

Make a well in center of dry ingredients and

add liquid mixture all at one time. Beat with

rotary beater until just smooth, being careful

not to overmix. Turn about one-half of batter

into pan. Spoon evenly over batter

1 cup cherry preserves

Spread remaining batter over cherry preserves.

Sprinkle evenly over batter

1 tablespoon sugar

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

wooden pick or cake tester comes out clean

when inserted gently in center. Cut into squares.

9 servings

—Golden Corn Sticks

Follow A Recipe. Omit preserves and sugar

sprinkled on top of corn bread. Grease and

heat thoroughly in oven, 12 corn stick pan

sections. Fill three-fourths full with batter and

bake at 425°F 15 to 20 min. Serve hot with

cherry preserves or jam.

—Touch o' Bacon Corn Bread

Follow A Recipe. Omit preserves and sugar

sprinkled on top of corn bread. Substitute

bacon drippings for shortening. Serve topped

with Mustard Sauce (page 44 ). Garnish with

•oiled Bacon (page 57).



Cherry Chocolate Cake

Prepare (page 33) two 9-in. round layer cake

pans.

Melt (page 4) and set aside to cool

2 sq. (2 oz.) chocolate

Drain (reserving sirup) contents of 6-oz. bottle maraschino cherries

Finely chop cherries (about Vi cup, chopped)

and set aside.


VA cup (about 3 oz.) black walnuts

or pecans

Sift together and set aside

214 cups sifted cake flour

2 teaspoons baking powder

VA teaspoon baking sodaVi teaspoon salt

Cream until softened

Vi cup plus 2 tablespoons butter or

margarine

Add gradually, creaming until fluffy after each

addition

1 VA cups sugar

Add in thirds, beating thoroguhly after each

addition

1 egg, well beaten

Stir in chocolate.

Combine

1 VA cups thick sour cream

VA cup reserved maraschino cherry

sirup

Alternately add dry ingredients in fourths,

sour cream mixture in thirds, to creamed mix

ture. After each addition, beat only until

smooth. Finally, beat only until batter is

smooth (do not overheat). Blend in the

chopped nuts and cherries.

Turn batter into pans.

Bake at 37 5°F 30 to 35 min. , or until cake

tests done (page 33). Cool and remove from

pans as directed (page 33) .

Two 9-in. round cake layers

For 4th of July Drum Cake—Frost (page

33) with Seven-Minute Frosting (page 66).

Line top and bottom edges of cake to form arim with red gumdrops, maraschino or can

died cherry halves. On sides, make large X's

of red gumdrops or cherries (each X extending

from top to bottom of cake). Place two sticks

of peppermint candy on top for drum-sticks.

Bing Cherry Gelatin Salad

Set out a 1-qt. mold or 6 individual molds.

Set aside to drain well (reserving sirup) con

tents of

1 lb. can Bing cherries (yields about

1Vi cups cherries)

Empty into a bowl the contents of 1 pkg. lemon-flavored gelatin

Add, stirring until the gelatin is completely

dissolved

1 cup very hot water

Blend in a mixture of reserved cherry sirup

and

Cold water (enough to make 1 cup

liquid)

Few drops red food coloring

Pour into a large bowl and set aside to chill

(page 4 ) .

Meanwhile, lightly oil molds with salad or

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

Cut cherries into halves and remove pits.

Carefully blend cherries into thickened gelatin

with

Vi cup chopped stuffed olives

Vi cup (about 2 oz.) chopped walnuts

Turn mixture into the prepared molds. Chill

in refrigerator until firm. Unmold (page 4 ) .Garnish with

Curly endive

Top each serving with mayonnaise. For indi

vidual molds, invert onto lettuce' cups on

chilled salad plates.;

" 6 servings



Ice Cream Filled

Cake Roll

Lincoln Log

A Base Recipe

Prepare (page33) a 15MxlOKxl-in. jellyrollpan.

Sift together and set aside 3 A cup sifted cake flour

5 tablespoons cocoa

Vi teaspoon salt

Beat until very thick and lemo n-co lored

4 egg yolksVi cup sugar

Vi cup water

1 Vi teaspoons vanilla extract

Gently fold (page 4) in dry ingredients until

well blended. Set aside.

Beat until frothy

4 egg whites

Add and beat slightly

Vi teaspoon cream of tartar

Add gradually, beating well after each addition

Vi cup sugar

Beat until rounded peaks are formed and egg

whites do not slide when bowl is partially in

verted. Gently spread egg yolk mixture over

egg whites and carefully fold together until

blended. Turn batter into pan and spread

evenly to edges.

Bake at 325°F about 30 min., or until cake

tests done (page 33 ).

Immediately loosen edges of cake with a

sharp knife and turn onto a clean towel

sprinkled with

Sifted confectioners' sugar

Remove paper and cut off any crisp edges of

cake. To roll, begin rolling nearest edge of

cake. Using towel as a guide, tightly grasp

nearest edge of towel and quickly pull it over

beyond opposite edge. Cake will roll itself as

you pull. Wrap cake in towel and set on cool-

ing rack to cool (about H hr.).

Meanwhile, prepare

Pineapple Cream Filling (page 22;

omit pineapple and increase vanilla extract to 2 teaspoons)

and

Brown Velvet Frosting (page 66)

When ready to fill, carefully unroll cooled

cake and spread with the cream filling. Care

fully reroll cake. Diagonal ly cut off tip ends

from cake.

Frost sides, ends and top of cake roll with the

Brown Velvet Frosting.

Gently draw back tines of a fork lengthwise

through frosting. Repeat parallel lines across

top and sides of cake roll. Make some lines

slightly wavy . (The lines help to make the

cake roll resemble a log.)

Chill the cake roll in refrigerator until serv

ing time. (To avoid sogginess, chill roll no

longer than 1 hr.)

Garnish top of log with

Stemmed maraschino cherriesor surround base of log with the cherries and

top each serving of cake roll with one cherry.

With a sharp knife, cut roll into crosswise

diagonal slices and serve. One cake roll

16



17

—Ice Cream Filled Cake Roll

Follow A Recipe, substituting ice cream for

cream filling. Omit Brown Velvet Frosting.

When ready to serve, carefully unroll cooled

cake. Spoon 1 qt. vanilla ice cream over cake

and smooth with spoon. Reroll and sprinkle

top with 2 tablespoons confectioners' sugar.

—Light Sponge Cake Roll

Follow A Recipe. Increase cake flour to 1 cup.

Omit cocoa. Bake at 350°F 20 to 25 min., or

until cake tests done (page 33). Substitute

Seven-Minute Chocolate Frosting (one-half

recipe, page 66) for the Brown Velvet Frosting.

Omit marking frosted roll with fork.

—Holiday Roll

Follow A Recipe or recipe for Light Sponge

Cake Roll. When baked, rolled and cooled,

unroll cake and spread with one half of filling.

Reroll and spread top and sides with remaining

filling. Garnish with maraschino cherry halves

and chopped candied citron.

For Filling—Prepare Sweetened Whipped

Cream (double recipe, page 27). Carefully fold

in % cup (8-oz. jar, well drained) chopped

maraschino cherries, M. cup (2 oz.) chopped

candied citron (page 4) and Vi cup (about

2}i oz.) toasted chopped almonds (page 3 ) .

Washington Cherry Tricorns

• Base Recipe

Prepare

Pastry for Little Pies and Tarts

(page 63)

Divide pastry into 2 equal-size balls. Roll each

ball Vi in. thick; cut each into four 6-in.

rounds. Prick each round with a fork.

Cut heavy aluminum foil into the same size

(6-in.) rounds . Place one round o f pastry on

each piece of aluminum foil. Pressing the

aluminum foil against the pastry, form a tri

angular shell. Pinch the aluminum foil to

gether tightly at three equal intervals to

form corners.

Bake at 450°E, 8 to 10 min., or until pastry is

lightly browned. Remove to cooling rack.

When cooled, remove aluminum foil molds.

Meanwhile, drain (reserving sirup) contents of

2 No. 2 cans sirup-packed red tart

pitted red cherries (about 4 cups

cherries)

Put into saucepan

3 tablespoons cornstarchGradually stir in

1 cup reserved cherry sirup

Mix well and bring rapidly to boiling, stirring

constantly until mixture is thick and clear.

When clear, stir in3

A cup sugar

Remove from heat and mix in

1 teaspoon lemon juice

Vi teaspoon almond extract

VA teaspoon salt

8 drops red food coloring

Gently blend in cherries. Cool.

Meanwhile, soften

1 pkg. (3 oz.) cream cheese

Gradually blend in

2 tablespoons milk or cream

VA teaspoon almond extract

Whip until light and fluffy.

Fill pastry shells with cherry mixture. Place

a rosette of cream cheese forced through

pastry bag and No. 27 star tube onto each

cherry tricorn. 8 servings

—Washington Cherry Pie

Prepare, bake and set aside to cool Pastry for

1-Crust Pie (page 62). Follow^A Recipe for

cherry filling. Spoon cooled filling into cooled

pastry. Top with cheese mixture and pastry

hatchet cut-outs (page 63 ).



•lember yourfirst valentine—the lacy-edged

rt with silver arrows and pink-cheeked

^mpids? And all the ones at which you laughed

nnd shyly smiled? And how many have you

fashioned from ribbons and red paper? Make

another—this time out of sugar, shortening,

flour and eggs—Sweetheart Cake, one of the

most exciting valentines of all!

Elegant Chicken Loaf

A Base Recipe

Grease bottom of a 9J4x5J4x2^-in. loaf pan.Heat water for boiling water bath (page 4).

Put through food chopper (using fine blade)

enough to yield

2Vi cups ground (about 1 lb. 5 oz.)

cooked chicken (page 57)

1VA cups ground (about 7 oz.) mush

rooms (page 4)

1 VA cups ground (about 7 oz.) toasted

almonds (page 3)

Set aside.

Prepare

1Vi cups Medium White Sauce (one and

one-half times recipe, page 59)

Vigorously stir about 3 tablespoons of hot

sauce into


Immediately return egg yolk mixtu re to sauce,

stirring vigorously.

Stir into sauce the chicken, mushrooms, almonds and

1 Vi cups soft bread crumbs (about 1 Vi

slices bread)

VA cup finely chopped pimiento, well

drained

Add a mix ture of

2 teaspoons salt


Vi teaspoon pepper

Vi teaspoon paprika


3 egg whites

Spread beaten egg whites over chicken mixture

and fold (page 4) together.

Turn mixture into pan.

Bake in boiling water bath at 350°F about

1 hr. 10 min.

To unmold, loosen loaf gently from sides of

pan with spatula. Invert onto warm serving

plate and remove pan.

Serve at once with mushroom sauce and addi

tional toasted almonds (page 3 ) .

About 8 servings

Note: Chicken, mushrooms, almonds and

bread crumbs may be prepared in an electric

blender. Place in blender container enough

food at one time to cover blades. Cover container; turn on motor and grind until very

fine. (Turning motor offVaHJ on helps throw

food back on blades.) Empty container and

'grind next batch. Repeat as necessary for

'.quantity desired.

18



19

—Hot Salmon Loaf

Follow A Recipe, substituting finely flaked

(page 4) salmon for ground chicken. Omit

mushrooms. Garnish with parsley and lemon.

Lobster Newburg in Pastry Shells

Prepare

Pastry for Little Pies or Tarts

(page 63)

Use 6 heart-shape tart pans or individual salad

molds. When baked, cool about 3 min. Use

point of knife to loosen shells. Remove shells

carefully to cooling racks. Cove r with a clean

towel and set in a warm place.

For Lobster Newburg—Drain, cutinto x A-m.

pieces and set aside

1 Vi cups (two 6-oz. cans) lobster meat

Melt in skillet

V* cup butter or margarine

Blend in

2 cups cream

VA teaspoon salt


VB teaspoon pepper

Vt teaspoon nutmeg

Bring just to boiling. Stir in lobster and cook

over low heat until lobster is thoroughly

heated. Vigorously stir about 3 tablespoons

of hot mixture into


Immediately blend into hot mixture. Place

over simmering water and cook 3 to 5 min.,

or just until mixture thickens. Stir slowly to

keep mixture cooking evenly. (Do not over

cook as sauce will curdle.) Remove immediately from heat.

Blend in about

1 tablespoon sherry

Spoon into heart-shape shells. 6 servings

Chicken Salad

Place rotary beater and a small bowl in re

frigerator to chil l; Set out a large bowl.

Trim roots, cut jJB* leaves, separate stalks,

remove blemishes} wash and dice

V-s lb. celery (about 1 cup, diced)

Put diced celery into the large bowl.

Cut into cubes and add to bowl enough chicken

to yield about

3 cups cubed cooked chicken (page 57)

Rinse and put into the bowl

Vi cup small seedless grapes (or use

green grapes, halved or seeded)Chop coarsely and put into the bowl

Vi cup toasted pecans or almonds

VA cup moist, shredded coconut, cut

Lightly toss ingredients together and set aside.

Using the chilled bowl and beater, beat until

cream is of medium consistency (piles softly)

VA cup chilled whipping cream

Gradually blend into the whipped cream

VA cup Cooked Salad Dressing (below)

VA teaspoon salt

Few grains pepper

Add the salad dressing mixture to the chicken

mixture and mix gently to coat evenly. Place

in refrigerator to chill tho rou ghly.

Serve chilled salad on cool, crisp greens.

About 6 servings

Cooked Salad Dressing

Mix thorou ghly in t op of a double boiler

VA cup sugar

1 tablespoon flour

Vi teaspoon dry mustard

Vi teaspoon salt

VB teaspoon pepper

Blend in gradually

1 cup water

Place over direct heat. Stirring gently and

constantly, bring mixture to boiling.. Cook 1

to 2 min . longer. Stir in

VA cup cider vinegar

Vigorously stir about 3 tablespoons of the

hot mixture into


Immediately blend egg yolk mixture into mix

ture in top of double boiler. Place over sim

mering water and cook 3 to 5 min. Stir slowly

to keep mixture cooking evenly.

Remove from heat and blend in2 tablespoons butter or margarine

Cool. Store in cov ere d conta iner in refrigerator.

Before using, if desired, thin with cream or

fruit juice. V/2 cups dressing



J v Sweetheart Cake

Baking Powder Biscuits

• Base Recipe

Set out baking sheet.

Sift together

2 cups sifted flour1 tablespoon baking powder

1 teaspoon salt

Cut into dry ingredients with a pastry blender

or two knives until mixture resembles coarse

corn meal

Vi cup lard, hydrogenated vegetable

shortening or all-purpose

shortening

Make a well in center of mixture and add all

at one timeVi cup milk

Stir with fork until dough follows fork.

Gently form dough into a ball and put on a

lightly floured surface. Knead lightly with

finger tips 10 to 15 times. Roll to H-in. thick

ness, keeping thickness uniform. Cut with a

floured cutter, using an even pressure to keep

sides of biscuits straight. Place on baking

sheet, close together for soft-sided biscuits, or

1 in. apart for crusty sides. Brush tops of biscuits with milk.

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

are golden brown. 12 to 15 2-in. biscuits

For Hot Biscuit Hearts—Cut the dough

with a floured heart-shape cookie cutter.

—Twin Biscuit Hearts

Follow A Recipe. Roll dough to J4-in. thickness. Cut an even number of hearts. Place

one-half of biscuit hearts on baking sheet and

brush them with melted butter or margarine.

Place remaining biscuit hearts on top of

buttered hearts and brush tops with milk.

Base Recipe

Prepare (page 33) two 9-in. round or heart-

shape layer cake pans.


3 cups sifted cake flour

1 tablespoon baking powder

Vi teaspoon salt

Cream together until butter is softened

1 cup butter or margarine

1 tablespoon vanilla extract


addition

1 cup sugar

Beat until frothy

6 egg whites


% cup sugar


Measure

Vi cup water

Vi cup milk

Alternately blend dry ingredients in fourths,

liquid in thirds, into creamed mixture, beat

ing only until smooth after each addition.

Finally, beat only until batter is smooth (do

not overheat). Gently slide beaten egg whites

onto batter and fold (page 4) together. Turn

batter into pans.

Bake at 350°F 30 to 35 min., or until cake

tests done (page 33). Cool and remove from

pans as directed (page 33 ) .

Prepare

Pineapple Cream Filling (page 22)

Seven-Minute Frosting (page 66)

White Velvet Frosting (one-thirdrecipe, page 66)

Place one cake layeronmke plate and spread

filling over top. P M p ( ^ £ e r cake layer over

20



Sweetheart Cake

filling. Frost (page 33) sides and top of cake

with Seven-Minute Frosting.

Tint White Velvet Frosting desired color by

blending in one or more drops of

Red food coloring

Force tinted frosting through pastry bag and

No. 3 stem decorating tube to write on cake.

To make nosegays, place small red gumdrops

on wooden picks. Make soft folds in doilies

from center to edge. Poke wooden picks downthrough center of doily and tie in place with

red ribbon. Place nosegays around cake. Make

one nosegay without ribbon for top of cake.

One 9-in. round or heart-shape layer cake

Note: If round cake layers are used, make

heart shape by placing a waxed-paper pattern

on layers and cutting around it with a knife.

—Christmas Tree Cake

(See center color photo)

Prepare three 9-in. round cake layer pans.

Follow A Recipe, making one and one-half

times recipe. Do not prepare filling and Seven-

Minute Frosting. Prepare White Velvet Frost

ing (double recipe, page 66). Place one-third of

frosting in a bowl and tint by blending in one

or more drops green food coloring. Frost

(page 33) two cake layers with untinted two-

thirds frosting. Cut third layer into a treeshape by cutting around a tree-shape waxed-

paper pattern with a knife. Frost tree-shape

layer with the tinted frosting and place on top

of other two cake layers. Decorate tree with

red cinnamon candies.

21

Rhubarb-Strawberry Mold

Set out a 1-qt. heart-shape mold or 6 individ

ual molds.

Wash, cut off stem ends and leaves from

1 lb. rhubarb

Peelstalks only if skin is tough. Cut into 1-in.

pieces (about 3 cups, cut) and place in sauce

pan with

% cup sugar

VA cup water

Place over low heat and stir until sugar is dis

solved. Cover and cook slowly about 15 min.,

or until rhubarb is tender.

When rhubarb is tender, drain, reserving hot

sirup in a 1-cup measuring cup for liquid.

Set rhubarb aside to cool. Add to hot sirupBoiling water (enough to make 1 cup

liquid)

Empty into a bowl contents of

1 pkg. strawberry-flavored gelatin

Pour hot sirup mixture over gelatin. Stir un

til gelatin is completely dissolved. Blend in

1 cup cold water

Chill in refrigerator or in pan o f ice and water

until gelatin mixture is slightly thicker than

consistency of thick, unbeaten egg whi te.If placed over ice and water, stir frequently;

if placed in refrigerator, stir occasionally.

Lightly oil molds with salad or cooking oi l

(not olive oil) and set aside to drain.

When gelatin is of correc t consistency , blend

in cooked rhubarb and

1 cup sliced, sweetened fresh straw

berries (or one 10- to 12-oz. pkg.

frozen strawberries, thawed)

Pour into prepared molds. Chill in refrigera

tor until firm.

•Unmold (page 4). Serve with a mixture of

Vi cup fruit salad dressing

VA cup chilled whipping cream,

whipped

Garnish with whole strawberries sprinkled

with sifted confectioners' sugar. 6 to 8 servings

Note: One 1-lb. pkg. frozen rhubarb may besubstituted for fresh rhubarb. Thaw accord ing

to directions on package, drain and reserve

drained sirup. Omit sugar and initial cook-*

ing of rhubarb. Heat drained sirup and con

tinue as in recipe.



Strawberry Bavarian Cream

Strawberry Bavarian Cream

Set out a lJ-£-qt. heart-shape mold. Place

rotary beater and bowl in refrigerator to chill.

Set out to thaw

' 2 12-oz. pkgs. frozen sliced, sweet

ened strawberries (about 2 Vi cups)

Meanwhile, pour into a small bowl

Vi cup cold water

Sprinkle evenly over the water

1Vi tablespoons (IVi env.) unflavored

gelatinLet stand about 5 min. to soften. Dissolve

completely by placing over very hot water.

When gelatin is dissolved, stir it and blend

into a mixture of thawed strawberries and

6 tablespoons sugar

1 Vi tablespoons lemon juice

1 teaspoon almond extract

Stir until well blended. Chill in refrigerator

or in pan of ice and water until gelatin mixtureis slightly thicker than consistency of thick,

unbeaten egg white. If mixture is placed over

ice and water, stir frequently; if placed in

refrigerator, stir occasionally.

Lightly oil mold with salad or cooking oi l

(not olive oil) and set aside to drain.

Meanwhile, using chilled bowl and beater,

beat about on e half of cream at a time until

of medium consistency (piles softly)

1% cups chilled whipping cream

Combine the two portions of whipped cream.

Fold into whipped cream, 3 drops at a time,

until desired color is reached

10 to 12 drops red food coloring

Fold (page 4) whipped cream into slightly

thickened strawberry mixture. Turn into pre

pared mold. Chill in refrigerator until firm.

Meanwhile, wash rotary beater and bowl and

return to refrigerator to chill.

When Strawberry Bavarian Cream is firm,

unmold (page 4 ) .

Using chilled bowl and beater, beat until

cream stands in peaks when beater is slowly

lifted upright

VA cup chilled whipping cream

Decorate top of Bavarian with whipped cream

forced through pastry bag and No. 27 decorat

ing tube for border and a No. 6 decorating

tube for flower. 8 to 10 servings

Pineapple Cream Filling

Set out to drain contents of

1 No. 2 can crushed pineapple (1 cup,

drained)

Scald (page 4) in top of double boile r

1Vi cups milk

Meanwhile, sift together into saucepan

Vi cup sugar

2 tablespoons cornstarch

Vi teaspoon salt

Add, stirring well

Vi cup cold milk

Gradually stir in scalded milk.

Wash double boiler top to remove scum.

Stirring gently and constantly, bring starch

mixture rapidly to boiling over direct heat and

cook for 3 min. Pour mixture into double

boiler top and place over simmering water.

Cover and cook 10 to 12 min., stirring three or

four times. Remove cover ind vigorously stir

about 3 tablespoons hot mixture into

3 eggs, well beaten


boiler. Cook over simmering water 3 to 5 min.

Stir slowly to keep mixture cooking evenly.

Remove from heat. Cover and cool.

Stir in crushed pineapple and


Chill in refrigerator until ready to use.

About 3 cups filling

Note: For Valentine Cookies (sugar cookies),

see recipe, page 65, and photo, page 64.

22



24

Irish Stew

Wash, scrape, cut into aDout A-in. pieces

and set aside

4 small carrots

Wash, pare and quarter

6 medium-size (about 2 lbs.) potatoes

1 medium-size turnip

Add the prepared vegetables to the stew with

1 Vi teaspoons salt

1 teaspoon monosodium glutamate

VB teaspoon pepper

Cover and simmer about 45 min., or until

meat and vegetables are tender.

Just before removing meat and vegetables from

stew, dissolve in a small amount of hot water

2 teaspoons concentrated meat

extract

With slotted spoon, remove meat and vege

tables from stew to hot dish.

Stir into the cooking liquid the dissolved

concentrated meat extract.

To thicken cooking liquid, put into 1-pt. screw-

top jar

Vi cup cold water

Sprinkle into it

VA cup flour

Cover jar tightly and shake until mixture is

well blended. Slowly pour one half of the

mixture into cooking liquid while stirring

constantly. Bring to boning. Gradually add

only what is needed o f remaining flour-water

mixture for consis tenc y desired. Bring mixtu re

to boiling after any addit ion. Cook 3 to 5 min.

Return meat and vegetables to kettle and heat

thoroughly.

Garnish stew with chopped parsley. Serve

immediately. 8 to 10 servings

—Savory Lamb Stew

Follow A Recipe. Add to meat with seasonings

a mixture of M teaspoon savory, H teaspoon

basil and M teaspoon marjoram. Omit turnip.

Irish Stew

A Base Recipe

Set out a large kettle or Dutch oven having a

tight-fitting cover.


2 lbs. boneless lamb (shoulder)

Cut meat into 2-in. pi eces. To coat meat even ly,

shake two or three pieces at a time in a plastic

bag containing a mixture of

, Vs cup flour

2 teaspoons salt


VB teaspoon pepper

Melt in the kettle or Dutch oven

3 tablespoons fat

Brown lamb pieces on all sides in hot fat, over

medium heat, turning occasionally. Pour off excess fat. Remove from heat and slowly pour

into the kettle

1 qt. hot water

Cover and bring to boiling over high heat.

Simmer over low heat about V/i hrs., or until

meat is almost tender.

Plan to add vegetables to cooking mixture

about 45 min. before end of cooking period.

About 15 min. before adding vegetables to

stew, cu t off ro ot ends and a thin slice from

the stem ends of

6 small onions

Peel, rinse and set aside.

Trim roots, separate stalks, remove blemishes

and wash

4 stalks celery, with leaves

Cut crosswise into J-3-in. slices and set aside.



25

—Irish Stew with Dumplings Shamrock Sandwiches

Follow A Recipe. During first 25 min. vege

tables are cooking, prepare Dumplings. Bring

stew to boiling. Drop batter by tablespoonfuls

on top of stew. Dumplings should rest on meat

and vegetables; if dumplings settle down intothe liquid, they may be soggy. If necessary,

pour off excess liquid to prevent this.

Cover tightly and cook over medium heat 20

min. without removing cover. Remove dump

lings, meat and vegetables to hot dish.

For Dumplings—Sift together 2 cups sifted

flour, 4 teaspoons baking powder and 1 tea

spoon salt. Cut in 1 tablespoon shortening

with pastry blende r o r two knives until mixtureresembles rice kernels. Quickly stir in with a

fork, until just blended, % cup milk and 1

tablespoon chopped parsley or about H cup

chopped mint.

Lemon-Chive Potatoes

A Base Recipe

Wash and cook cov ere d in boiling salted waterto cover

12 (about 1 Vi lbs.) small new potatoes

Cook about 20 min., or until potatoes are

tender when pierced with a fork.

Meanwhile, melt in a small saucepan

Vb cup butter or margarine

Stir in

2 tablespoons minced chives


2 teaspoons grated lemon peel(page 3)

Vi teaspoon salt


Vi teaspoon pepper

Keep mixture warm.

Drain potatoes. To dry them, shake pan over

low heat. Peel potatoes immediately and place

in warm serving dish. Pour butter mixture

over potatoes and turn them to coat well.

Serve immediately. 4 servings

—Parsley New Potatoes

Follow A Recipe. Omit lemon juice and peel.

Substitute chopped parsley for chives.

These open-face sandwiches served with Dublin

Pineapple Salad spell real eating enjoyment.

For Sandwich Spread —Cream until fluffy

VAcup butter or margarineBlend in

3 tablespoons finely chopped chives,

parsley or water cress

2 tablespoons mayonnaise

VA teaspoon prepared horse-radish


Few grains salt

Add a drop or more of green food coloring for

a gre en-colore d spread. Set spread aside to let

flavors blend. About 1 cup spread

For Shamrocks—Place on a flat working sur

face

White or whole wheat bread slices

With a shamrock-shape cookie cutter, or a

sharp knife and a waxed-paper pattern, care

fully cut shamrocks from bread slices. Evenly

spread shamrock cut-outs with butter mixture.

Garnish each with a sprig of parsley or water

cress, chopped chives or a green olive slice.

If sandwiches are to be stored in refrigeratoruntil serving time, line a shallow pan with

waxed paper, aluminum foil or moisture -

vapor-proof paper. Lay sandwiches in pan but

do no t stack. Co ver pan tightly with waxe d

paper, aluminum foil or moisture-vapor-proof

paper, or place in plastic bag.

-Lucky St. Pat-wic

Follow A R ecip e for sandwich spread. Cut ou t

bread horseshoes using waxed-paper horseshoe

pattern 2l A in. long. Toast both sides of bread

lightly in broiler. Spread with butter mixture.

Serve immediately.



Green Goddess Salad

For Dressing—Blend thoroughly in a 1-pt. jar

1 cup mayonnaise

Vi cup thick sour cream

3 tablespoons white wine tarragon

vinegar


Vi cup finely chopped parsley

3 tablespoons finely chopped onion

3 tablespoons mashed anchovy fillets

1 small clove garlic, finely minced

1 tablespoon chopped chives

2 teaspoons chopped capers

Vi teaspoon salt

Vi teaspoon pepper

Cover jar tightly and chill in refrigerator 3

to 4 hrs.

For Salad —Wash in cold water, discardbruised leaves and drain well

Salad greens (such as lettuce, curly

endive or escarole)

Top each salad with H cup dressing.

6 servings -

Dublin Pineapple Salad

A Base Recipe

Set out a 9Hx5Mx2M-in. loaf pan or a 2-qt.mold. Place rotary beater and bowl in refrig

erator to chill.

Set aside to drain , reserv ing sirup in a 2-cup

measuring cup, contents o f

1 No. 2 can crushed pineapple (about

1 V*2 cups, drained)

Pour into a small bowl

Vi cup reserved pineapple sirup

Sprinkle evenly over sirup

2 tablespoons (2 env.) unflavored

gelatin

Let stand about 5 min . to soften.

Add to remaining reserved pineapple sirup

Cold water (enough to make 2 cups

liquid)

Heat until very hot. Remove from heat and

immediately stir in softened gelatin until gela

tin is completely dissolved. Add, stirring until

sugar is dissolved

VA cup sugar

VA teaspoon salt

Chill in refrigerator or in pan o f ice and water

until gelatin mixture is slightly thicker than

consistency of thick, unbeaten egg white. (If

placed over ice and water, stir frequently; if

placed in refrigerator, stir occasionally.)

Lightly oil pan or mold with salad or cooking

oil (not olive oil) and set aside to drain.

Blend together until of medium consistency

8 oz. cream cheese, softened

2 tablespoons lemon juice

2 teaspoons grated lemon peel(page 3)

Set aside.

When gelatin is about same consistency as

cheese mixture, stir in several tablespoons

cooled gelatin. Continue to slowly add gela

tin, beating constantly, until well blended.

Using chilled bowl and beater, beat until

cream is of medium consistency (piles softly)

1 cup chilled whipping creamGently fold (page 4) whipped cream and

crushed pineapple into salad mixture. Turn

into prepared pan or mold. Chill in refriger

ator until firm. Unmold (page 4) .

Garnish with salad greens and "shamrocks."

Slice and serve with mayonnaise. 8 servings

For Shamrocks—Using green pepper, cut

small shamrocks with shamrock cookie cutter

(or trace around cardboard pattern). Use watercress or parsley stems for shamrock stems.

—Pineapple Rice Dessert

Follow A Recipe. Omit cream cheese mixture.

Blend with crushed pineapple 1 cup cooked

26



rice, chilled, and M cup drained, chopped

green cherries. Continue as in A Recipe. For

garnish, drain on absorbent paper additional

green cherries with stems. Place cherries

around base of mold. Slice mold and serve

each slice topped with Sweetened Whipped

Cream, tinted green, and a green cher ry.

For Cooked Rice—Bring 1 qt. water, 1 tea

spoon salt and M teaspoon monosodium

glutamate to boiling in a deep saucepan. So

boiling does not stop, gradually add H cup

rice to water. Boil rapidly uncovered 15 to 20

min., or until a kernel o f rice is entirely soft

when pressed between fingers. Drain in colan

der or sieve; rinse with hot water to remove

loose starch. 1 cup rice

Note: The Rice Industry no longer considers

it necessary to wash rice before cooking.

For Sweetened Whipped Cream—Beat114 cups chilled whipping cream in chilled

bowl with chilled rotary beater. Beat until

cream stands in peaks when beater is slowly

lifted upright. Beat in H cup sifted confec

tioners' sugar and 2 teaspoons vanilla ex

tract with final few strokes.

If desired, blend food coloring, one or more

drops, into whipped cream until desired color

is reached.

Quick-Cooking Rice

Cooked rice prepared from packaged pr ecooked

rice may be substituted if directions on the

package are followed carefully for amount and

timing.

27

If *l

Greengage Plum Ice

You'll think they've kissed the Blarney Stone

the way they'll praise this cooling, tart ice.

This rec ipe may be prepared in a dasher-type

freezer or in refrigerator. When using refrig

erator, set refrigerator cont ro l at col des t operating temperature.

Cut in halves, pit and force through sieve or

food mill

214 cups (No. 2 can) greengage plums

and sirup (about 2Vi cups puree)

Set aside.

Pour into a small cup or custard cup

VA cup water

Sprinkle evenly over water2 teaspoons unflavored gelatin

Let gelatin stand about 5 min. to soften.

Meanwhile, heat until very hot3

A cup water

Remove from heat and immediately stir in

softened gelatin until gelatin is completely

dissolved. Add and stir until sugar is dissolved

Vi cup sugar

Vi teaspoon salt

Set aside to cool .

Combine plum puree with sugar sirup and

1 cup orange juice

2 tablespoons lemon juice

To tint ice , mix in one or more drops

Green food coloring

Cool. Pour into refrigerator tray. Freeze until

firm (3 to 4 hrs.), stirring two or three times.

Serve in chilled sherbet cups.

1 qt. Greengage Plum Ice



easter steeped in tradition, Easter Sunday is a day of

f churchservices, flowery new straw hats and gaily

fted Easter baskets. To the young child, these baskets

the Easter Bunny and brightly colored eggs. To the

rown-up, Easter would not be complete without an Easter

parade followed by an informal morning brunch.

Stuffed Ham Slices

Set out a 13l

Ax&%xl%-in. baking dish.

Set out

2 smoked ham slices, cut about

Vi in. thick

Place one ham slice in the baking dish.

Mix together

4 cups (4 slices) soft bread cubes

Vi cup (about 2 Vi oz.) raisins

VA cup firmly packed brown sugar


Lightly toss bread mixture withVi cup butter or margarine, melted

Lightly spoon stuffing evenly over ham slice

in dish. Top stuffing with second ham slice.

Insert around edge o f top slice of ham

Whole cloves

Drain (reserving sirup)

1 No. 2 can sliced pineapple (about

10 slices pineapple)

Place two slices of pineapple in each corner

of baking dish. Cut the two remaining pine

apple slices into wedges and arrange wedges to

resemble flower petals on top of ham. Brush

top ham slice with reserved pineapple sirup.

Roast stuffed ham slices uncovered at 300°F

about hrs. Brush top ham slice with pine

apple sirup several times during roasting.

Garnish ham slices with parsley and serve.

6 to 8 servings

Spring Roast Ham

• Base Recipe


Follow directions on wrapper or wipe with a

clean, damp cloth

10-lb. smoked whole ham

Place ham fat side up on rack. Insert roast

meat thermometer in center of thickest part

of lean, being sure bulb does not rest on bone

or in fat.

Stuffed Ham Slices



Roast uncovered at 300°F.

Meanwhile, prepare Pineapple Glaze.

For Pineapple Glaze—Blend together

Vi cup firmly packed brown sugar

1 Vi teaspoons cornstarch


Stir in

1 cup (9-oz. can) crushed pineapple

Bring mixture to boil ing and cook until mix

ture is thick, stirring constantly. Keep warm.

Remove ham from oven after it has cooked

about 2Vi hrs. Remove rind (if any) , being

careful not to remove fat. Cut fat surface into

diamond pattern or use scalloped cookie cut

ter to make flower pattern. Place in center of

each diamond or flower

Whole clove

Spread ham with Pineapple Glaze. Return to

oven and continue roasting about 45 min., or

until internal temperature reaches 160°F.

(Total roasting time is about 3 hrs., allowing

18 to 20 min. per pound.)

Serve garnished with colored, decorated, hard-

cooked eggs in cup nests, and parsley.

About 20 servings

—Spring Roast Half Ham

Follow A Recipe. Substitute 5-lb. shank or

butt half of smoked ham for the whole ham.

Allow 22 to 25 min. per pound of ham. Substi

tute for Pineapple Glaze a mixture of Vi cup

firmly packed brown sugar, 1 tablespoon vine

gar, 2 teaspoons flour and Vi teaspoon dry

mustard. Press into glaze maraschino cherries,

pineapple chunks and whole cloves to formdesign. About 10 servings

Roast Leg of Lamb



5- to 6-lb. leg of lamb

Do not remove the fell (thin, papery covering).

Rub lamb with a mixture of

2 teaspoons salt


VA teaspoon pepper

Place lamb skin side down on rack in pan.

Insert roast meat thermometer in center of

thickest part of meat, being sure that bulb

does no t rest on bon e or in fat.

Roast lamb uncovered at 300°F about 3 hrs.,

allowing 30 to 35 min. per pound. Meat is

medium done when thermometer reaches

175°F and well done at 180°F.

Place paper frill (page 9) around end o f leg

bone. Serve on warm platter. Garnish withparsley or mint leaves. About 10 servings



30

Eggs Benedict

Poached Eggs

A Base Recipe

Grease bottom of a small skillet. Add water

to 2-in. depth or enough to rise 1 in. above

tops of eggs.

Add to water

Vt to VA teaspoon salt

Bring water to boiling and then reduce heat

to keep water simmering. Uncover pan.

Break (only one at a time) into a saucer or

small dish4 eggs

Tilting dish toward edge of pan, quickly slip

each egg into water; do not crowd. Cook un

covered 3 to 5 min. , depending up on firmness

desired. Carefully remove eggs with slotted

spoon. To drain, hold spoon on folded paper

napkin a few seconds.

Serve plain or on hot, buttered, toasted bread

or English muffin halves; or serve with vege

tables. Season with salt and pepper or pa-

4 servings

Hard-Cooked Eggs

A Base Recipe

Put into a large saucepan and cover com

pletely with cold or warm water

1 doz. eggs

Cover tightly. Bring water rapidly just toboiling. Turn off heat. If necessary to pre

vent further boiling, rem ove saucepan from

source o f heat. Let eggs stand covered 20 to

22 min.

Plunge cooked eggs promp tly into running cold

water. Immediately crackle shells under water.

Roll egg between hands to loosen shell. When

cooled, start peeling at large end.

One doz. Hard-Cooked Eggs

Note: Eggs are a protein food and therefore

should never be boiled.

—Easter Eggs

Follow A Recipe, but do not crackle or re

move shells. Dip cooled eggs into food dyes

(follow directions on package). For a center

piece, arrange dyed eggs in nests of artificial

grass or in a basket.

Another attractive centerpiece is an Easter-

egg parade. For gay Easter bonnets, glue tiny

ribbons, artificial flowers and veiling onto

small paper cups. Use your imagination in

designing the bonnets as well as the faces on

the eggs. Use water colors and a fine brush to

paint the facial features. When paint has

dried, set each egg in an egg cup and top with

a "bonnet."

Shelled eggs may be dipped in food coloring

and used as garnishes for meat platters.



—Eggs Benedict

Cover buttered, toasted English muffin halves

with round slices of hot, cooked ham. Pro

ceed with A Recipe. Place a poached egg on

each ham slice and top with Hollandaise

Sauce (page 32 ).

Hot Cross Buns

• Base Recipe

Set out baking sheets.

Coarsely chop

3 oz. candied citron (about Vi cup,

chopped)

Mix with the citron and set aside

1 cup currants

Prepare

Yeast Rolls (one-half recipe, page

60; sift 1 teaspoon cinnamon and

VA teaspoon allspice with the

flour. Stir currant mixture in be

fore last addition of flour.)After punching down, form dough into a roll

2 in. in diameter. Cut crosswise into lH -i n.

pieces. Tu ck unde r ends to make smooth, r ound

buns. Place on baking sheet about 1 in. apart.

Wit h lightly greased knife or scisso rs, cu t a

deep cross in top of each bun . Brush tops with


Cover with waxed paper and towel and let

rise 15 to 25 min., or until nearly doubled.

Bake at 425°F 12 to 15 min., or until buns are

golden brown.

While buns are baking, prepare

Confectioners' Sugar Frosting (one-

half recipe, page 66)

Remove buns from baking sheet to cooling

racks. Cool buns slightly; using a spoon, drizzle

frosting into cross on each bun.

I K to 2 doz. buns

—Saffron Buns

Follow A Recipe. Omit cinnamon and allspice.

Before beating eggs, pour 1 tablespoon boil

ing water over M teaspoon saffron. Cool to

lukewarm. Beat into dough with the eggs.

A griddle or heavy skillet will be needed.

Prepare

Yeast Rolls (one-half recipe, page

60; use only 2 tablespoons sugar)

After punching dow n dough, turn onto lightly

floured surface. Roll dough to J-3-in. thickness.

Cut out muffins, using a 4-in. round waxed-

paper pattern.

Sprinkle baking sheet lightly with

Corn meal

With wide spatula, move muffins carefully to

baking sheet. Cover and let rise again until

nearly doubled.

Set griddle or heavy skillet over low heat. (A

low heat is necessary for muffins to cook to

complete doneness inside before the outside

burns. For an even low heat, slip an asbestos

mat under griddle.) Test griddle; it is hot

enough for baking when drops of cold water

dance in small beads on surface. Lightly

grease griddle or skillet. Transfer muffins carefully to griddle with wide spatula. Do not

cover muffins.

Bake muffins on top of range 15 to 20 min.

on each side, or until a golden brown.

Split muffins horizon tally and toast for the

Eggs Benedict (on this page). To split muffins

for toasting in the electric toaster, cut with a

knife; for the broiler, tear apart with a fork.

Butter while hot.

Cool and wrap "extras." Serve toasted with

orange marmalade. About 8 4-in. muffins

Hot Cross Buns

w 0. -



Hollandaise Sauce

Hollandaise Sauce

Set out a small double boiler.

In the- top of the double boiler, beat with a

wire whisk until thickened and light colored

2 egg yolks

2 tablespoons cream

Blend in

VA teaspoon salt

Few grains cayenne pepper

Place top of double boiler over hot (not boil

ing) water. (Bo ttom of doubl e boiler top

shou ld not tou ch water.) Ad d gradually, beat

ing constantly

2 tablespoons lemon juice or tarragon

vinegar

Cook over low heat, beating constantly with

the whisk, until sauce is consistency of thick

cream. Remove double boiler from heat, leav

ing top in place.

Add, beating constantly, Vi teaspoon at a time

Vi cup butter or margarine

Beat with whisk until butter is thoroughly

melted and blended into mixture. Serve im

mediately.

If necessary, this sauce may be kept warm

15 to 30 min. over hot water. Stir occasionally.

Co 'er tightly. _ * 1 cup sauce

Star Cake

(Pound Cake)

A Base Recipe

Prepare (page 33) a star-shape (about lj^-qt.)

mold.

Sift together

2 Vi cups sifted cake flour

% teaspoon baking powder

Vi teaspoon salt

Vi teaspoon mace

Set aside.

Cream together until butter is softened

1 cup butter

2 teaspoons grated lemon peel ,

(page 3)1 Vi teaspoons vanilla extract

Vi teaspoon almond extract


addition

1 cup plus 2 tablespoons sugar

Add in thirds, beat ing well after each addition

4 eggs, well beaten

Blend in dry ingredients in fourths. After

each addition, beat only until smooth. Finally

beat only until batter is smooth. (Do not over-

beat.) Turn batter into mold. With spatula,

draw batter from center toward points of star,

leaving a slight depression in batter at center.

Bake at 325°F 1 hr. 10 min. , or until cake tests

done (page 33 ). Cool and remove from mold as

directed (page 33).

When cake is cooled, frost (page 33) with

White Velvet Frosting (page 66)

One Star Cake

—Lamb Cake

Thoroughly mix 2 tablespoons shortening and

1 tablespoon flour; gene rous ly brush both

sides of lamb mold. Follow A Recipe. Turn

batter into face-side of mold, filling it level.

Spoon a small amount of batter into back-side

of mold, being careful to fill ears. Cover face-

side with back-side. Set on baking sheet.

Bake at 325°F abou t 1 hr.Remove from oven and carefully remove top

of mold. Turn cake out onto cooling rack after

10 min. When cooled, frost with Seven-

Minute Frosting (page 66) and sprinkle with

moist, shredded coconut, cut. Use raisins for

eyes a.id nose and candied cherry for mouth.



A CHECK-LIST FOR SUCCESSFUL B A K I N G

V READ AGAIN "It's Smart To Be Careful—

There's No Substitute for Accuracy" (page 3) .

V PLACE OVEN RACK so top of product will be

almost at center of oven. Stagger pans so no pan

is directly over another and they do not touch

each other or walls of oven. Place single pan

so that center of product is as near center of oven as possible.

a/ PREPARE PAN—For cakes with shortening andcake rolls, grease bottom of pan only; line withwaxed paper cut to fit bot tom; grease waxed

paper. For cakes without shortening (sponge

type), do not grease or line pan. For both yeast

breads and quick breads, grease bottom of panonly. Some rich yeast doughs such as Schnecken

should be baked in lightly greased pans. Forcookies, lightly grease cookie sheets. If recipedirects "set out pan," do not grease or line pan.

\ / HAVE ALL INGREDIENTS at room temperature

unless recipe specifies otherwise.

y SIFT ALL FLOUR except whole-grain types be

fore measuring. Spoon lightly into measuring

cup. Do not jar cup. Level with straight-edged

knife or spatula.

y/ CREAM SHORTENING (alone or with flavorings) by stirring, rubbing or beating with spoon

or electric mixer until softened. Add sugar in

small amounts; cream after each addition untilall graininess disappears and mixture is light andfluffy. Thorough creaming helps to insure a fine

grained cake.

y BEAT WHOLE EGGS until thick and piled softly

when recipe calls for well-beaten eggs.

\ / BEAT EGG WHITESas follows: Frothy—entire

mass forms bubbles; Rounded PEAKS— peaks turn

over slightly when beater is slowly lifted upright; Stiff PEAKS—peaks remain standing whenbeater is slowly lifted upright.

\ / BEAT EGG YOLKS until thick and lemon-

colored when recipe calls for well-beaten egg

yolks.

V WHEN LIQUID AND DRY 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 untilsmooth. Finally, beat only until hatter is smooth

(do not overheat). Scrape spoon or neater and

bottom and sides of bowl during mixing. If using

an electric mixer, beat mixture at a low speed

when alternately adding the liquid and dry

ingredients.

\ / FILL CAKE PANS one-half to two-thirds full.

y/ TAP BOTTOM OF CAKE PAN sharply with

hand to release air bubbles before placing in oven.

V APPLY BAKING TESTS when minimum 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 outclean, cake is done.

V COOL BUTTER CAKES 10 min. in pan on cool

ing rack after removing from oven ; cool sponge-

type cakes as recipe directs.

y REMOVE CAKE from pan after cooling. Run

spatula gently around sides of pan. Cover withcooling rack. Invert and remove pan. Turn rightside up immediately after peeling off waxed paper.

Cool cake completely before frosting.

y FILL LAYER CAKES—Spread frosting or filling

over top of bottom layer. Cover with the otherlayer. Repeat procedure if more layers are used.

If necessary, hold layers in position with woodenpicks; remove when frosting is set.

y FROST FILLED LAYER CAKES—Frost sides first,working rapidly. See that frosting touches plate

all around bottom, leaving no gaps. Pile remain

ing frosting on top of cake and spread lightly.

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

placing a drop on wrist; it will feel neither hot

nor cold.

y KNEAD DOUGH by folding opposite side overtoward you. Using heels of hands, gently push

dough away. Give it a quarter turn. Repeat process rhythmically until the dough is smooth anp!

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

flour as possible. Always turn the dough in/thesame direction. ;

\f REMOVE ROLLS-iBREAD AND*?0"<%|ES i

pans ls they coriSesfcom the ojfeh r .pn 'Hpfoihei--« cooling iP5cks.

pans as theywisii*lirected. Se

STif KEEP TOPS of yeast loatef apd|jjimmediately brdshing with bustier

as they come from the liven,

33



H O W TO C O O K VEGETABLES

Wash fresh vegetables, but do not soak themin water for any length of time. If they arewilted, put them in cold water for a few minutes.Cauliflower, broccoli, artichokes and Brusselssprouts must be soaked 20 to 30 min. in saltedwater before they are cooked to remove smallinsects and dust which sometimes settle in them.To prepare taste-tempting vegetables and to retain their abundant minerals and vitamins, cook them carefully and quickly.

BAKING—Bake such vegetables as potatoes,tomatoes and squash without removing skins.Pare vegetables for oven dishes, following directions given with recipes.

BOILING—Have water boiling rapidly beforeadding vegetables. Add salt at beginning of cooking period (M teaspoon per cup of water). Afteradding vegetables, again bring water to boilingas quickly as possible. If more water is needed,add boiling water. Boil at a moderate rate andcook vegetables until just tender.

In general, cook vegetables in a covered pan,in the smallest amount of water possible and forthe shortest possible time. Exceptions for amountsof water or for covering are:

Asparagus—tie stalks in bundles and standthem upright in a small, deep pan containing at

least 2 in. of boilijig water; cover pan loosely.Broccoli —split lengthwise any stalks over Vi.

in diameter; tie in bundles and stand them in adeep pan containing boiling water up to theflowerets; cover pan loosely.

Green Vegetables (peas and green or lima beans)

—cover loosely.Potatoes—cook in water to cover.Spinach —cook in partially covered pan with only

the water which clings to spinach leaves afterfinal washing.

Strong-flavored Vegetables (cauliflower, mature

cabbage and Brussels sprouts)—cook loosely cov-ered in a large amount of water. Restore color

of red cabbage by adding a small amount of vinegar or lemon juice at end of cooking period,

just before draining.A desirable boiled vegetable is free from excess

water, retains its original color and is wellseasoned. Pieces are uniform and attractive.

BROILING—Follow directions in recipes.

F R Y I N G A N D DEEP-FRYING—Follow directionsin specific recipes.

PANNING—Fine ly shred or slice vegetables.Cook slowly until just tender in a small amountof fat, in a covered, heavy pan. Occasionallymove with spoon to prevent sticking and burning.

STEAMING—Cooking in a pressure saucepanis a form of steaming. Follow directions givenwith saucepan because overcooking may occurin a matter of seconds. Note: Some saucepans having tight-fitting coversmay lend themselves to steaming vegetables inas little as 1 teaspoon water, no water or a smallamount of butter, margarine or shortening.

C A N N E D V E G E T A B L E S —Reduce liquid from canto one half the original amount by boilingrapidly. Add the vegetables to reduced liquid and

heat tbem thoroughly and quickly.

H O M E - C A N N E D VEGETABLES—Boil 10 min.

(not required for tomatoes or sauerkraut).

DRIED (Dehydrated) VEGETABLES—Soak and

cook as directed in specific recipes.

FRO ZEN VEGETABLES—Do not thaw beforecooking (except thaw corn on co b and partiallythaw spinach). Break frozen block apart with fork during cooking. Use as little boiling salted wateras possible for cooking. Follow directions onpackage.

IDENTIFICATION OF FOODS IN CENTER COLOR PHOTO

Unterclockvi-se: ScitteA Almonds,(page 3 ) ; Dark Plum Pudding (page 51) and

- erry Sauce (page 5 2 ) ; spiced or bandied peaches; French-Style Green Beans

^ O n i o n s (page 4 4 ) ; Candied Yams (page 48) ; Pomegranate Mold (page 4 9 ) ;

" ftee-lt Turkey (page; 42 ) with GibSet Gravy (page 5 8 ) : Ac -sorted Yeast Rolls

©60) Christmas Tree Cake (page 21) .



Jf l ie 4 t k o f j u l y

The parade is coming! There goes the band, with drums

and marching men. Then the traditional fireworks blast

the sky. Later come the picnics and backyard parties with

a parade of foods from crispy fried chicken to colorful

chocolate drum cake. Let's celebrate!

Chicken in a Basket

A Base Recipe

Set out a Dutch oven or a large, heavy skillet

having a tight-fitting cover.

Clean

2 frying chickens, 2 lo 3 lbs. each,

ready-to-cook weight

(If chickens are frozen, thaw according to

directions on package.) Disjoint chickens and

cut into serving-size pieces. Rins e and patdry with absorbent paper.

To coat chicken evenly, shake 2 or 3 pieces

at a time in a plastic bag containing a mix

ture of

1 cup flour

2 teaspoons salt

2 teaspoons paprika


Vi teaspoon poultry seasoning

Vi teaspoon pepper

Melt in the skillet over medium heat

Fat (or use cooking oil),to at least

14-in. depth

Starting with meaty pieces of chicken, place

them skin side down in skillet. Put in less

meaty pieces as others brown. To brown all

sides, turn pieces as necessary with two spoons

or tongs. When chicken is evenly browned,

reduce heat and add

1 to 2 tablespoons water

Immediately cover skillet. Cook slowly 25 to

40 min., or until thickest pieces of chicken are

tender when pierced with a fork. Uncover the

last 10 min. to crisp skin.

Place individual servings in baskets lined with

paper or cloth napkins. About 4 servings

—Maryland-Fried Chicken

Coat pieces of chicken as in A Recipe. Dip

them into 2 eggs beaten with 3 tablespoons

water. Roll chi cke n pieces in I K cups fine,

dry bread crumbs (page 3) or fine cracker

crumbs. Let stand 5 to 10 min . to "s ea l"

coating. Cook as in A Recipe.

—Fried Young Turkey

Follow A Reapo using 1 frying tu v « y , 4

lb'= ready-to-cook weight. After.:*.1 ting

tu jcey, add water and cover tightly. 50

to 60 min ., on top of the range , ce in

oven I K to 2 hrs., or until tei when

pierced with a fork. Th e varia tio ier) for

chicken may be used for turkey.

37

«

UU. jCU 1UI



Potato Salad and

Chicken in a

Basket {page 37)

Potato Salad

• Base Recipe

Wash, cut into halves and cook covered inboiling salted water to cover

6 medium-size (about 2 lbs.) potatoes

Cook about 20 min., or until potatoes are ten

der when pierced with a fork.

Meanwhile, prepare (page 30)

2 Hard-Cooked Eggs

Cut into eighths and set aside.

Drain potatoes. To dry potatoes, shake pan

over low heat. Peel potatoes and cut intocubes (about 4 X A cups, cubed). Put potatoes

into a bowl and toss lightly with a mixture of

1 teaspoon salt


Vi teaspoon pepper

Blend in the eggs and3

A cup salad dressing

2 tablespoons chopped onion

Blend lightly to coat potatoes well with dress

ing. Place in refrigerator to chi ll.4 tjJQj&ervings

—Hot Potato Salad

Follow A Rec ipe for cooking potatoes only.

Cut potatoes into H-in. slices instead of cub es.Meanwhile, dice and panbroil (page 57) 12

slices bacon. Set aside.

In 6 tablespoons of the bdcon drippings, cook

VA cups chopped onion (page 4) until trans

parent. Stir in 1 cup plus 2 tablespoons vine

gar, VA tablespoons sugar, teaspoons salt,

% teaspoon monosodium glutamate and Vi

teaspoon pepper. Heat mi xture to boiling. Add

diced bacon to onion-vinegar mixture; pour

over potato slices and toss lightly to coat

evenly. Serve immediately. ^

Celebration Day Bean

Grease a 2-qt. casserole having a

cover.

Heat to boiling in a large savJbepan

1 Vi qts. water jfe>Meanwhile, wash thoroughly,

imperfect beans from

2'/3 cups (about 1 lb.) peaYnavy) beans

Add beans gradually to water so boi ling does

not stop. Simmer 2 min. and remove saucepan

from heat. Set beans aside to soak 1 hr.

ped*T,n

and discard



39

sugar

Remove rind and cut into narrow strips

VA lb. salt pork

Add pork strips to beans with

2 teaspoons salt

Return saucepan to heat and simmer 45 min.,

stirring once or twice. Drain beans, reserving

liquid, and turn beans and salt pork strips into

casserole. Set aside while making sauce.

Combine in saucepan

IVi cups reserved bean liquid

Vi cup firmly packed brown sugar

VA cup molasses

1 tablespoon vinegar

2 teaspoons onion juice

VA teaspoon dry mustard

Vi teaspoon monosodium glutamateBring to boiling. Pour sauce over beans.

Cover and bake at 300°F about hrs. If

necessary, add more liquid to just cover beans

during baking. Remove cover and bakeX A hr.

longer to brown pork and beans. 8 servings

Coconut Chiffon Pie

Prepare, bake and set aside to cool

Pastry for 1-Crust Pie (page 62; use

9-in. pie pan)

Pour into a. small cup or custard cup

VA cup cold water


1 tablespoon (1 en v.) unflavored

gelatin


Meanwhile, mix together thoroughly in top of

a double boiler


1 cup milk

Vi cup sugar

V4 teaspoon salt

Cook?over simmering water, stirring con

stantly, until mixture coats a silver spoon. Re

move from simmering water at once and stir in

softened gelatin until gelatin is completely

dissolved. Blend in

% cup moist, shredded coconut, cut


Chill in refrigerator or in a pan of ice and

water, until mixture begins to gel (gets slight

ly thicker). If mixture is placed over ice and

water, stir frequently; if placed in refrigerator,

stir occasionally.

Spread evenly in pie shell and set aside

Vi cup jellied cranberry sauce

Beat until frothy

4 egg whites


VA cup sugar

Beat until rounded peaks are formed. Spread

lightly over gelatin mixture and gently fold

(page 4) together. Turn into sauce-lined pie

shell. Sprinkle with

VA cup moist, shredded coconut, cut

Chill pie in refrigerator until firm.

Just before serving, cut a few stars with small

cutter from

Jellied cranberry sauce, cut into

Vi-in. slicesGarnish top of pie with stars. One 9-in. pie

July 4th

Prepare

Light Sponge Cake Roll (page 17)

As soon as cake is turned onto towel, with

longer side nearest you, roll cak j feee Lincoln

Log recipe, page 16). *

When cake is cool , unroll and spread with

Red jelly or jam (cherry, strawberry,

raspberry or currant)

Cut cake into thirds lengthwise. Again, with

longer side nearest you, roll each section;

fasten with wooden picks. Cut each rolled sec

tion into thirds. To make firecrackers, insert

a maraschino cherry strip in the end of each

roll for the fuse. 9 rolls

Note: For 4th of July Drum Cake, see Cherry

Chocolate Cake recipe on page 15.



HalloweenWho-o-o wants to be caught napping on Hallowe'en?

Friendly Jack o'Lantern is watching your plans.

Include typical foods that spell H-a-l-l-o-w-e- e-n.

Hallowe'en Garnishes

CELERY BROOMS—Trim roo ts and cut off

leaves of celery; separate stalks and wash. Cut

into 4-in. lengths. Taper narrow end for

broom handle. Cut other end into many fine

strips, 1 in. long, for brush part. Chill in ice

and water until brush strips separate.

CHEESE PUMPKINS—Grate sharp Cheddar

cheese and mold into small pumpkin-shape

balls. With fork or blunt end of wooden

skewer, mark grooves on sides of "pumpkin."

Insert strip of green pepper into top for stem.

DOUGHNUT BALLS—Roll "h ol es " of Dough

nuts (page 64) in orange Colored Sugar

(page 63) .

BLACK CATS—Soften chocolate wafer can

dies by placing them on top of hot cupcakes

(just removed from oven). Wafer forms body

of cat. With wooden pick, draw tail, head,

ears and whiskers, using melted chocolate from

body.

WITCHES' HATS—Small licorice gumdrops

placed on slices of larger licorice gumdrops

make witches' hats for cake decoration.

Goblin Franks

Your "spooks" will gobble up these franks.

Set out a baking sheet.

Cream thoroughly

li cup butter or margarine

1 tablespoon prepared mustard

1 teaspoon prepared horse-radish

Prepare

Baking Powder Biscuits (one-half

recipe, page 20)

Roll dough M in. thick and spread with

creamed mixture. Cut into 8 strips, 1 in. wide.

Wrap dough strips around length of

8 frankfurters

Pinch ends of dough to seal. Place on baking

sheet. Brush with

Milk

Bake at 425°F about 12 min., or until biscuit

rolls are golden brown. 8 servings

Hot Spiced Cider

• Base Recipe

Combine in a large saucepan

2 qts. apple cider

VAcup sugar

T2 whole cloves

6 whole allspice

4 3-in. sticks cinnamon ..'

Heat slowly to boiling. Boil 3 to 5 min ; , ,Re^.

move spices. f ..i**0

Serve hot garnished with orange slices or

rings of unpeeled red apple with whole cloves

forced through peel. 16 servings

—Tangy Cider Punch

Omit spices and heating process in A Recipe.

Combine chilled cider and sugar with 1 cup

orange juice, Vi cup lemon juice and 1 qt.

ginger ale. Pour over ice cubes or crushed

ice in tall glasses. About 25 servings

40



41

Pumpkin Ice Cream Popcorn Balls

1

Set refrigerator contro l at co ldes t operating

temperature. Set bowl and rotary beater in

refrigerator to chill.

Melt over simmering water10 marshmallows, diced (page 4)

1 tablespoon boiling water

Meanwhile, comb ine in bowl

1 cup canned pumpkin (about one-half

1-lb. can)

Va cup firmly packed brown sugar


2 tablespoons orange juice

and a mixture of

1 teaspoon cinnamonVi teaspoon ginger

Vi teaspoon nutmeg

Vi teaspoon salt

Blend thoroughly with marshmallows. Cook

over simmering water, stirring constantly,

about 10 min. Pour into a bowl and set in

refrigerator to chill.

Using chilled bowl and beater, beat until of

medium consistency (piles softly)

1 cup chilled whipping cream

Fold whipped cream into chilled pumpkin mi x

ture. Pour into 1-qt. refrigerator tray. Freeze

until firm. 6 servings

Caramel Apples

Generously grease a baking sheet.

Wash and dry8 medium-size (2 to 3 lbs.) apples

Insert 4- to 6-in. wooden skewers in stem ends.

Mix in a large heavy saucepan

1 /3 cups (15-oz. can) sweetened

condensed milk

Vi cup granulated sugar

Vi cup white corn sirup

Va cup firmly packed brown sugar

Stirring constantly, cook to 234°F (soft ball

stage, page 4; remove from heat while testing).

Remove froin heat and stir in

1 tablespoon butter or margarine


Quickly dip and twirl apples in sirup to coat

evenly. Cool on the baking sheet, skewers

upright. 8 Caramel Apples

If using an electric popper, follow manufac

turer's directions. Otherwise, for each pan of

popcorn, heat in heavy skillet or saucepan

having tight-fitting cover

1 tablespoon hydrogenated vegetable

shortening, all-purpose shorten

ing, lard or cooking oil

Add enough popcorn to just cover bottom of

skillet, and cover tightly. Shake pan over

medium heat until popping stops. Turn corn

into large, warm bowl. In the same way,

prepare

10 cups popped

Sprinkle over p o j

1 teaspooi;

Set aside.

briskly

4; remove

Mi x in a saucepan

1 cup firmly pad3

A cup white con

1 Vi teaspoons vinegar

Vi teaspoon salt

Cook slowly until sugar is melted,

to 280°F (soft crack stage, page

from heat while testing). Keeping sirup boiling, slowly stir in

Vi cup undiluted evaporated milk

Bring to soft crack stage again.

Gradually pour the hot sirup into center of the

corn. With a long-handled fork, quickly stir

and coat the po pcorn with sirup. As soon as it

is cool eno ugh to handle, with buttered hands,

gather and press the pop co rn into firm balls.

10 large or 20 small Popcorn Balls

Popcorn Balls



thanksgiving Let all of us in full accord

Give grateful thanks unto the Lord-

Roast Turkey (See center color photo)

A Base Recipe

Set out a shallow roasting pan with r ack.

Clean (and cut off neck at body, leaving skin)

1 turkey, 10 to 12 lbs., ready-to-cook

weight

(If turkey is frozen, thaw according to direc

tions on package.) Rin se, drain and pat turkey

dry with absorbent paper. Set aside.

Prepare

Herb or Oyster Stuffing (page 43)

Rub cavities of turkey with a mixture of

1 to 2 teaspoons salt


Lightly fill body and neck cavities with stuff

ing. T o close body cavity, sew or skewer and

lace with cord. Fasten neck skin to back with

skewer. Tie drumsticks to tail. Bring wing

tips onto back. Brush skin thoroughly with

Melted fatPlace breast up on rack in roasting pan.

If roast meat thermometer is used, place it

in center of inside thigh muscle. When done,roast meat thermometer will register 190°F.

Place fat-moistened cheesecloth over top and

sides of turkey. Keep cloth moist during

roasting by brushing occasionally with fat

from botto m of pan.

Roast uncovered at 325°F 4 to 4M hrs., or

until turkey tests done (thickest part of drum

stick feels soft when pressed with fingers.

Protect fingers with cloth or paper napkin.)

Remove turkey from oven. Remove roast

meat thermometer and keep turkey hot. Allow

to stand 30 to 40 min. before serving. This

allows turkey to absorb its juices and become

easier to carve. This also allows time to pre

pare gravy and garnishes.

Remove cord and skewers. Serve turkey on

heated platter. Garnish with parsley and serve

with Cranberry Sauce (page 45). If desired,

put Paper Frills (page 9) o n drumsticks. About 16 servings

ROAST TURKEY—Fasten neck skin to the back

with a skewer. Bring wing tips onto the back..

v

Tie the drumsticks of the turkey to the tail with

cord. Brush the skin thoroughly with melted fat.



43

—Roast Half Turkey

Follow A Recipe; use half or quarter turkey,

3A to 5 lbs., ready-to-cook weight. Rub cut

side with one half salt mixture. Skewer skin

along cut sides to prevent shrinking. Tie leg

to tail and wing flat against breast. Place skin-side up on rack. Roast at 325°F about 2 hrs.

Meanwhile, prepare Stuffing for Half Turkey,

on this page. Re mo ve turkey from rack. Spo on

stuffing onto a piece of aluminum foil and

place on rack. Cover stuffing with half turkey.

Roast 1 to VA hrs. longer, or until thickest

part of drumstick feels soft when pressed with

fingers. (Protect fingers with cloth or paper

napkin.) About 8 servings

Herb Stuffing

• Base Recipe

Mix

VA cup melted butter or margarine

2 teaspoons salt

1 teaspoon sage (or Vi teaspoon

each of thyme, rosemary, and

marjoram)VA teaspoon pepper

Lightly toss butter mixture with

2 qts. soft bread cubes (page 3)3

A cup milk

Vi cup chopped celery with leaves

Vi cup chopped onion

Spoon stuffing into neck and body cavities

of turkey—do not pack. Stuff the turkey just

before roasting. Extra stuffing may be placed

in greased cove red baking dish or aluminum

foil and baked with turkey the last hour of

baking time. Stuffing for 10-lb. turkey

Test turkey for doneness; thickest part of the

drumstick feels soft when pressed with fingers.

Note: Immediately after meal is served, remove

stuffing from turkey. Store stuffing in a cov

ered bowl in refrigerator. If on ly on e side o f

turkey has been carved, cover remainder of

turkey as snugly as possible with waxed paper

or aluminum foil. If more than one-half of the

meat has been carved off, remove meat from

bones and wrap in waxed paper or aluminum

foil. Store in refrigerator.

—Oyster Stuffing

Drain 1 pt. oysters, reserving liquid. Pick

over to remove any shell particles. Simmer

oysters in liquid 3 min., or until edges of

oysters begin to curl. Chop if oysters are large.

Follow A Recipe. Substitute poultry season

ing for sage. Add oysters with bread cubes.

Oyster liquid may be used for part of milk.

Note: Two different kinds o f stuffing may be

used to stuff the same bird, one kind in neck

cavity and another in body cavity.

—Stuffing for Half Turkey

Follow A R ecipe or rec ipe for Oyster Stuffing,

allowing % cup stuffing per serving. Spoon

stuffing onto aluminum foil and place under

turkey the last 1 to VA hrs. o f roasting time.

Note: The se stuffings may also be used for

chicken, goose or duckling. Allow about 1 cup

bread cubes per pound of ready-to-cook weight

of bird; if weight is 10 lbs. or less, subtract

1 cup from total; if weight is more than 10

lbs., subtract 2 cups from the total. Propor

tionately decrease or increase remaining in

gredients in recipe.

Roast Turkey garnished with parsley and served

with Cranberry Sauce and Stuffed Acorn Squash.



Scalloped Oysters

Grease a 2-qt. shallow casserole.

Drain, reserving liquid

1 ql. oysters

Pick over oysters and remove any shell par

ticles. Set aside.

Prepare cracker crumbs by rolling between

waxed paper with rolling pin

48 2-in. crackers (about 3 cups crumbs)

Set aside 2 cups crumbs. Prepare remaining 1

,cup as for buttered crumbs (page 3) and

set aside.

Prepare and set aside

Va cup finely chopped onion

Set out

• Vi cup butter

Add to reserved oyster liquid

Cream or milk (enough to make 2

cups)

Stir into liquid

1 teaspoon salt

Vi teaspoon monosodium glutamateV* teaspoon pepper

Line casserole with 1 cup of the unbuttered

crumbs. Arrange about 2 cups of oysters on

crumbs. Po ur 1 cup o f liquid over all. Sprinkle

with one half of the chop ped oni on and dot

with one half of butter. Repeat procedure.

Top with the buttered crumbs.

Bake at 350°F 20 to 25 min., or until mixture

is thoroughly heated. 6 to 8 servings

French-Style Green Beans

in Mustard Sauce

A Base Recipe

Wash, break off ends and French (cut length

wise into fine strips)

1 Vi lbs. (about 5 cups) green beans

Cook (page 36) 15 to 20 min., or until tender.(Or use two 10-oz. pkgs. frozen French-style

green beans. Break apart gently with a fork

or spoon while cooking. Follow directions on

package for time and amount of water.)

Drain immediately and, if necessary, keep

beans warm.

While beans are cooking, prepare sauce. "

For Mustard Sauce—Scald (page 4) in top

of double boiler

% cup cream or undiluted evaporated

milk

Meanwhile, sift together into a small saucepanVA cup sugar

2 tablespoons dry mustard

2 teaspoons cornstarch

Vi teaspoon salt

Add, stirring well

VA cup cream or undiluted evaporated

milk

Gradually add scalded milk; stir constantly.

Wash double boiler top to remove scum.

Stirring gently and constantly, bring rapidly

to boiling over direct heat and cook for 3 min.

Pour into double boiler top and place over

simmering water. Cover and cook 10 to 12

min., stirring occasionally. Remove cover and

vigorously stir about 3 tablespoons of this ho t

mixture into

1 egg yolk, slightly beaten


boiler. Cook over simmering water 3 to 5 min.

Stir slowly and keep mixture cooking evenly.

Remove from heat. Add gradually, stirring in

VA cup cider vinegar

Put beans into hot serving dish. Pour sauce

over beans and serve immediately.

4 or 5 servings

—French-Style Green Beans

and Onions (See center color photo)

Follow A Recipe, omitting Mustard Sauce.Prepare 8 to 12 small whole onions (page 4).

Cook (page 36) 15 to 25 min., or until tender.

Drain and combine with cooked green beans.

Pour over vegetables a mixture of M cup

melted butter or margarine, Yi teaspoon salt,

K teaspoon pepper and M teaspoon mono

sodium glutamate. Toss gently. Heat slowly

5 min., or until thoroughly heated.

—Herb-Buttered Green Beans

Follow A Recipe, omitting Mustard Sauce.

Add to cooked green beans a mixture of 3

tablespoons melted butter or margarine, Vi

teaspoon salt, M teaspoon lemon juice and

M teaspoon rosemary or savory. Toss gently.

44



Individual Pumpkin Pies

Individual Pumpkin Pies

• Base Recipe

For those who prefer a light-colored, deli

cately spiced pumpkin pie.

Set out eight 4-in. individual pie pans.

Prepare, but do not bake

Pastry for Little Pies and Tarts

(double recipe, page 63)

Set aside in refrigerator to chill thorou ghly.

Meanwhile, combine2 cups (1 -lb. can) canned pumpkin

% cup firmly packed light brown sugar

and a mixture of

1 teaspoon mace3

A teaspoon ginger3

A teaspoon nutmeg

Vi teaspoon cinnamon

Vi teaspoon salt

Combine and add to pumpkin mixture, mixing

well until smooth

2 eggs, slightly beaten

1 cup cream

1 cup milk

Remove pastry from refrigerator. P ou r a bout

Yt cup filling into each pastry shell. Sprinkle

tops with

Nutmeg

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

and bake 20 min. longer, or until silver knife

45

comes out clean when inserted halfway be

tween center and edge. Re mo ve pies from ov en

and cool on cooling rack.

Using cookie cutter or waxed-paper pattern and

knife, cut turkeys from thin slices of

Cheddar cheese

Place one on top of each individual pie before

serving. 8 individual 4-in. pies

—Pumpkin Pie

Follow A Recipe. Prepare Pastry for 1-Crust

9-in. Pie (page 62). Bake 10 min. at 450°F.

Substitute dark brown sugar for light brown

sugar. Omit mace. Increase cinnamon to 1

teaspoon, decrease ginger and nutmeg to Vi

teaspoon each and add Vi teaspoon ground

cloves. Omit milk and the nutmeg sprinkled

on top.

Bake at 350°F 50 to 60 min., or until pie

tests done. Omit the cheese cut-outs. Serve

the pie topped with Sweetened Whipped

Cream (page 27) .

Spicy Cranberry Sauce

• Base Recipe

Combine in a small saucepan and he

boiling

1 cup sugar

1 cup water

1 3-in. piece stick cinnamon

Vi teaspoon salt

Boil uncovered for 5 min. Add

2 cups (about Vi lb.) cranberries,

washed and sortedContinue to boil uncovered without stirring

about 5 min., or until skins pop open. Cool

and remove stick cinnamon. Serve with meat

or poultry. About 2 cups sauce

—Cranberry Sauce

Follow A Recipe. Omit stick cinnamon.



as

TIC? finale of the year. Weeks before

are devoted to preparation for the warmest and merriest

of holidays. Many other things are afloat, too—

aromas that beckon us to the kitchen, mysterious rustles

of wrapping behind closed doors, a child's squeal of

delight, pleasing harmonies of carolers. We all are

heirs to this precious legacy—Christmas.

Roast Goose


Clean (and cut off neck at body, leaving skin)

1 goose, 10-to 12-lbs., ready-to-cook

weight

(If goose is frozen, thaw according to package

directions). Rinse and pat goose dry with ab

sorbent paper. Set aside.

Prepare and cool

Apple Stuffing for Poultry (page 13)

Rub cavity of goose with mixture of 1 to 2 teaspoons salt


Lightly fill body and neck cavities with stuff

ing. To close body cavity, sew or skewer and

lace with cord. Fasten neck skin to back with

skewer. Loop cord around legs and tighten

slightly. Place goose breast down on rack in

roasting pan.

Roast at 325 °F for 4 to 5 hrs. or until goose

tests done. Allow about 25 min. per pound.

To test for doneness, move leg gently by

grasping end of bone; the thigh joint should

move easily. (Protect fingers with cloth or

paper.) During roasting period, spoon off fat

occasionally as it accumulates. This fat may

be used in other cooking.

Remove skewers and cord. Serve goose on

heated platter. Garnish with parsley.

About 8 servings

Pecan-Crusted Squash Casserole

A Base Recipe

Lightly grease 1-qt. casserole.


% cup (about 3 oz.) pecans

Cook (page 36)

1 pkg. (1 lb.) frozen squash

Blend thoroughly into squash

3 tablespoons melted butter or

margarine

2 tablespoons cream

and a mixture of

1 tablespoon brown sugar

Vi teaspoon salt

Vi teaspoon pepperVi teaspoon monosodium glutamate

Vi teaspoon ginger

Blend in Vi cup of the chopped pecans.

Turn mixture into casserole.

46



47

Combine remaining pecans with

3 tablespoons white corn sirup

2 tablespoons brown sugar

1 tablespoon melted butter or

margarine

Lightly drizzle this mixture ove r squash in

casserole.

Bake at 350°F about 20 min., or until the

glaze sets to form a crust. About 4 servings

—Stuffed Acorn Squash

Follow A Recipe; substitute 2 medium-size

acorn squash for frozen squash. Omit pecans.

Wash squash and cut into halves lengthwise;

remove seeds and fibers. Place cut side down

in baking pan. Pour in boiling water to K-in.

depth in baking pan.

Bake squash halves at 350°F 25 min. Turn

squash cut side up and bake 25 min. longer,

or until tender whe n pierced with a fork.

Carefully scoop out squash with a spoon, with

out breaking skins. Mash squash and proceed

as for A Recipe. Pile mixture lightly into

skins. Omit top glaze.

Bake 8 to 10 min. longer, or until the squashis reheated and lightly browned.

Onion-Buttered Broccoli

A Base Recipe A

Set out a deep saucepan.

Remove and discard outer leaves and cut off

tough ends of stalks from

1 lb. broccoli

Soak (page 36). Split heavy stalks lengthwise,

about X A in. thick. Cook (page 36) broccoli in

saucepan and drain.

Meanwhile, heat in a small skillet

VA cup butter or margarine

Add and cook until onions are transparent

2 tablespoons finely chopped onion

Mix in


Vi teaspoon pepper

Pour onion mixture over broccoli. Serve im

mediately. 3 servings

—Almond-Buttered Broccoli

Follow A Recipe. Omit onion and seasonings.

Increase butter or margarine to x /i cup. When

butter is hot, stir in Vi cup (about 2 oz. )

toasted almonds (page 3), slivered. Remove

from heat. Pour over broccoli in serving dish.

—Almond-Buttered Asparagus

Wash asparagus and cook (page 36). Drain

and serve as for Almond-Buttered Broccoli.

Creamed Oysters and Turkey

Cut into chunks, enough for

2 or 3 cups cooked turkey

Set in refrigerator until ready to use.

Prepare in chafing dish (or saucepan)

3 cups Medium White Sauce (three

times recipe, page 59; use milk or

cream for liquid)

Blend into sauce, in order, contents o f

2V4-oz. can deviled ham

1 pt. oysters (shell particles removed)

and cooked turkey. Heat thoroughly.

Meanwhile, prepare toast cups.

For Toast Cups—Trim or cut crusts from

8 slices bread

Lightly brush both sides of slices with


Gently press each slice into muffin-pan well

to form shell. Toast in 350°F oven 12 to 15

min., or until toast cups are lightly browned.

Fill toast cups with creamed mixture. Serve

at once. 8 servings

Creamed Oysters and Turkey with coffee



48

Candied Yams (See center color photo) Persimmon Mold

Set out a large saucepan having a cover and a

large heavy skillet.

Wash and scrub with a vegetable brush

6 medium-size (about 2 lbs.) yams or

sweet potatoes

Cook covered in boi ling salted water to cover.

Cook 30 to 35 min., or until tender when

pierced with a fork. Drain potatoes and peel;

set aside.

Melt in skillet over medium heat

Vb cup butter or margarine

Blend in

V% cup firmly packed brown sugar

Vi teaspoon salt

Bring mixture to boiling. Add pota toes . Cook over medium heat, turning potatoes several

times, about 20 min., or until potatoes are

well glazed and thorough ly heated.

4 to 6 servings

Fruit Wreath

With a sharp knife, remove peel and white

membrane from

1 grapefruitRemove sections by cutting on either side of

dividing membranes; remove section by sec

tion, over bowl, to save the juice.

Wash, peel and cut into wedges

1 ripe avocado

Place wedges in bowl with grape fruit so that

grapefruit ju ice covers avocado wedges (this

prevents darkening). Place in refrigerator.

Rinse, remove bruised spots on leaves and

place in refrigerator to chil l

Curly endive

Rinse, make an incision with a sharp knife and

peel and remove seeds from

1 pomegranate

Just before serving, make beds of endive on

individual salad plates. Overlap avocado

wedges and grapefruit sect ions alternately in

a circ le to form a wreath on each bed of

endive. Sprinkle salads with pomegranate seeds.

Serve with a fruit salad dressing.*** 4 servings

Persimmons are a delicate specialty to tanta

lize and delight your guests. Persimmons ripen

best in a cool, dark place and are ready to eat

when soft. Serve well chilled. The persimmon

is easily adapted to many variations—in

combination with other foods as well as alone.

Set ou t a 3-cup ring mold.

Empty into a bowl the contents of

1 pkg. orange-flavored gelatin

Add, stirring until the gelatin is completely

dissolved

1 cup very hot water

Blend in

Vi cup grapefruit juice

Chill in refrigerator or pan of ice and wateruntil gelatin is slightly thicker than con

sistency o f thick, unbeaten egg white. If

mixture is placed over ice and water, stir

frequently; if placed in refrigerator, stir occa

sionally.

Meanwhile, lightly oil mold with salad or cook

ing oil (not olive oil ); set aside to drain.

Wash, remove peel and force through a sieve

1 or 2 ripe persimmons (about 1 cup

pulp)

When gelatin is chilled, blend in persimmon

pulp and

lVi tablespoons lemon juice

Pour into ring mold. Chill in refrigerator

until firm.

Unmold (page 4). Fill center of ring with cut

fruit. Garnish with water cress.

4 to 6 servings

Persimmon Poinsettia

Remove peel from a small, ripe persimmon.

Cut (to form petals) from center-top nearly

to base. Place on lettuce; bend petals down

and place two thin slices of avocado on each

"petal," so that curved sides of "petal" are

topped with avocado slices. To complete,

cover center of poinsettia (where avocado

slices meet) with toasted pistachios (page 3)Serve with French dressing.



Persimmon Star

Remove peel from ripe persimmon. Cut fruit

into thick, round slices and place one slice on

salad greens on each salad plate. Arrange

wedges of fruit (Fruit Wreath, page 48) toform a star. Substitute salted almonds (page

3) for pomegranate seeds in Fruit Wreath

recipe. Serve with Celery Seed Dressing (on

this page) or French dressing. 4 servings

Persimmons and Greens

Arrange lettuce and water cress attractively

in individual salad bowls. Cut stem ends fromvery ripe persimmons and scoop out pulp onto

greens. Or remove peel from persimmon and

cut fruit into wedges. Arrange wedges on

salad greens. Serve with Celery Seed Dressing

(on this page) or French dressing.

Celery Seed Dressing

Mix in bowlVi cup sugar

1 teaspoon dry mustard

1 teaspoon salt


Stir in

2 tablespoons vinegar

1 teaspoon grated onion

Add very gradually, beating constantly

1 cup salad oil

Beat until thick and light.

Add slowly, continuing to beat

IVi tablespoons vinegar

Quickly and lightly stir in

1 tablespoon celery seed

Store in refrigerator. About VA cups dressing

Pomegranate Mold


Pomegranates are pink or bright red fruit.

Seeds and juice are rich and abundant. They

can be eaten as they are, or used as garnish for

desserts and salads, or used as in this colorful

mold.

Set out a star-shape (about IJ^-qt.) mold.

Make incision with a sharp knife, peel and

remove seeds and juice from

5 pomegranates

Place seeds and juice in saucepan and bring to

boiling with

3 cups water

2 slices lemon, VA in. thick

Cover and simmer for 15 min., or until color

and flavor of seeds have been absorbed by the

water.

Meanwhile, lightly oil mold with salad or cook

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


VA cup water


3 tablespoons (3 env.) unflavored

gelatin

Let stand about 5 min. to soften

Pour pomegranate mixture through a sieve.

Remove and discard seeds and lemon slices.

Reheat pomegranate liquid until very hot.

Immediately stir softened gelatin into liquid

and stir until gelatin is completely dissolved.

Add, stirring until dissolved

1 cup sugar

Blend in, one or more drops at a time, until

desired color is reached

Red food coloring

Pour into mold and chill in refrigerator until

firm.

Unmold (page 4) . Garnish with

•, Curly endive

Tm

9 •

6 to 8 servings



Light Fruitcake

A Base Recipe

Prepare (page 33) two 8Mx4 Kx2 J^-i n. loaf

pans.

Bring to boiling

2 cups water

Add, and again bring to boiling

Vi lb. (about 1 Vi cups) white raisins

3 oz. chopped dried apricots (about Vicup, chopped)

Pour off water and drain fruit o n absorbent

paper. Set aside.

Sliver and set aside

2 cups (about 11 oz.) toasted

(page 3) almonds

Place in a large bowl

Vi cup sifted flour

Chop and combine with flour

9 oz. candied pineapple (about 1 Vi

cups, chopped)

6 oz. red candied cherries (about 1

cup, chopped)

6 oz. green candied cherries (about 1

cup, chopped)

3 oz. candied citron (about Vi cup,

chopped)

3 oz. candied orange peel (about Vi

cup, chopped)

3 oz. candied lemon peel (about Vi

cup, chopped)

3 oz. pitted dates (about Vi «0f^f

chopped)

3 oz. dried figs (about Vi cup,

chopped)

Add drained raisins, apricots, almonds and

2 cups (8 oz.) finely chopped moist,

shredded coconut

Set aside.


1 Vi cups sifted flour

1 Vi teaspoons baking powder

1 teaspoon salt

Cream until butter is softened

1 cup butter1 teaspoon lemon juice


addition

1 cup sugar

Add in thirds, bea ting thoroughly after each

addition

5 eggs, well beaten

Beat vigorously about 150 strokes. Blend in

dry ingredients alternately with

Vi cup orange juice

Add dry ingredients in fourths, liquid in thirds

to creamed mixture, beating only until smooth

after each addition. Finally, beat only until

batter is smooth (do not overheat). Pour bat

ter over fruit and mix thorough ly.

Place a shallow pan containing 2 cups water

on bottom rack of oven during baking time.

Turn batter into pans, spreading to edges.

Bake at 275°F 2 to 2Vi hrs., or until cake testsdone (page 33) .

Cool cakes on cooling racks before removing

from pans. Wrap ^pghtly in waxed paper or

aluminum foil andrijtore in Cool place to age

for several weeks'Sefore serving. Once or

50



51

twice a week, using a pastry brush, paint cake

with rum and store again. Before serving,

brush glaze lightly over cakes.

For Glaze—Combine in a saucepan

VA cup white corn sirup

2 tablespoons water

1 tablespoon orange juice

Bring to boiling and boil for 1 min.

After brushing glaze over cake, sprinkle cake

with

Grated, toasted almonds

Decorate with candied cherries and candied

citron; brush these with glaze. When glaze

is dry, slice cake and serve.

About 6 lbs. fruitcake

—Bite-Size Fruitcakes

Follow and prepare one-half A Recipe. Brush

about 6 doz. lM-in. paper souffle cups with

salad oil or melted shortening. Fill with about

1 tablespoon of batter. Decorate with bits of

red or green candied cherries.

Arrange, with space between cups, on baking

sheet on whi ch do uble thickness o f wet paper

toweling has been placed.

Bake at 300°F about 30 min., or until cakestest done. Glaze before serving.

—Miniature Fruitcakes

Follow A Recipe. Brush about 4 doz. 234-in.

paper baking cups with salad oil or melted

shortening. Fill two-thirds full of batter.

Decorate tops of cakes with strips of candied

cherries, a whole candied cherry, or whole

blanched (page 3) almonds. Place cups in

muffin pan wells and bake as in A Recipe.

Bake at 300°F about 45 min., or until cakes

test done. Glaze before serving.

Dark Plum Pudding


Grease two 1-qt. molds, one 2-qt. mold or 21 -lb. coffee cans. Grease tight-fitting covers.

(Aluminum foil, parchment paper or two

layers of waxed paper cut larger than mold

may be used if a cover is not available. Grease

before using.)

Chop and set aside

1 cup (about 4 oz.) nuts


1 VA cups sifted flour

1 teaspoon baking soda

1 teaspoon salt

Vi teaspoon allspice

Vi teaspoon nutmegVi teaspoon cinnamon

VA teaspoon cloves

Break apart, discarding membrane which coats

it, and finely chop

3 oz. suet (about VA cup, chopped)

. Mix thoroughly with

2 eggs, well beaten

1 VA cups fine dry bread crumbs (page 3)

Vi cup sugar

Vi cup apple cider

Combine and stir in

1 cup molasses

1 cup buttermilk

Thoroughly mix with nuts and add

1 Vi cups (about 8 oz.) raisins

VA cup finely chopped candied citron

Blend in dry ingredients. Turn into molds,

filling each two-thirds full. Cover tightly with

greased cover or tie on aluminum foil, parch

ment paper or waxed paper.

Place mold on trivet or rack in steamer or

deep kettle with tight-fitting cover. Pour boil

ing water into kettle to no more than one-half

the height of the mold. Cover kettle and bring

water to boi ling. To steam, red uce heat but

keep water boiling. Quickly add more boiling

water as necessary to keep water level at one-

half the height of mold thro ugh out steaming.

Steam pudding about 4 hrs.

Remove from steamer and unmold. Immedi

ately place on hot serving dish and garnish as

desired. Serve with Almond Hard Sauce or

Cherry Sauce (page 52 ).

If pudding is to be stored several days before

serving, unmold onto cooling j

until cold. Wrap in aluminu

in cool place. Steam thorou

ing (about 1 to 2 hrs.).



52

addition

2 cups sifted confectioners' si jgar

VB teaspoon salt 4

Beat in

er each

2 teaspoons cream

Blend in J

Vi cup (about 2% oz.) finely {hopped

almonds *

With back of spoon, press sauce ev#ily into

pan to about H-in. thickness. Chill 141 refrig

erator until hard. %

%

Using a cookie cutter or a waxed-papeJ pattern

and-a knife, cut into fancy shapes. •

Serve with plum pudding.

-Brandy Hard Sauce

W2 c^ps sauce

Follow A Recipe. Substitute J4 cu p j brandyfor almond extract. Increase confectioners'

sugar if necessary. Omit cream and afinonds.

Vanilla Sauce

A Base Recipe

Sift together into a saucepan

1 cup sugar

2 tablespoons cornstarch

VA teaspoon salt t

Ad d gradually, stirring constan

2 cups boiling water

Continue to stir, bring to boiling

5 min.

Remove from heat and blend in


2 teaspoons vanilla extract

About 2 cups sauce

—Lemon Sauce

Follow A Recipe. Substitute 3 tablespoons

lemon juice and 2 teaspoons grated lemon

peel (page 3) for vanilla extract.

—Brandy Sa ce

• *Follow A Recipe jor recipe fo r JEJION Sauce,

decreasing lemoni juice to 1 tab l^roon. Stir in

3 tablespoons brc jidy.

Cherry Sauce(See center color j

Combine in saucf

1 cup sugc

Vi cup wate

1 tablespc

Bring to boiling

and cook 5 min.

n white cornf imp

stirring constantly. Cover

lool.

Blend in thorot^hly until des jred color is

reached 4 •

10 to 15 drorfs red food coloring

Stir in thoroughly, in order «

V% cup brandy «

Vi cup finety chopped carried cherries

Serve over plum pudding.

About \ V l cups sauce

Stollen

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

Blanch (page 3) and chop

% lb. almonds (about 2 c jps,

chopped) %

Reserve }4 cup for topping; mix r^nainder with

1 cup (about 5 oz.) golden raisins

Vi cup (about 3 oz.) currants1 cup (about 7 oz.) chopped citron

VA cup chopped candied c jierries

1 tablespoon grated lemjn peel

(page 3)

Set fruit mixture aside.} 2 $

side. /JP

Scald (page 4)

1 cup milk

Meanwhile, soften

2 pkgs. active dry yeast

in

Vi cup warm water, 110°F to 115°F

(Or if using compressed yeast,

soften 2 cakes in Vi cup luke

warm water, 80°F to 85°F.)

Let yeast stand 5 to 10 min.

Almond Hard Sauce

• Base Recipe ^

Set out an 8-in. square cake pan.



1 teaspoon almond extract

Add gradually, creaming until fluffy



Stollen

Meanwhile, put into a large bowl

1 cup sugar

1 cup butter, softened

2 teaspoons salt

Pour scalded milk over ingredients in bowl and

stir until butter is comple tely melted. Wh en

lukewarm, blend in, beating until smooth

1 cup sifted flour

1 teaspoon nutmeg

Stir softened yeast and add, mixing well.

Measure6 to 7 cups sifted flour

Add about one half the flour to the dough and

beat until very smooth. Add in thirds, beating

well after each addition

3 eggs, well beaten

Add reserved fruit mixture and mix thor

oughly. Mi x in eno ugh of the remaining flour

to make a soft dough. Turn dough onto a

lightly floured surface and allow it to rest

5 to 10 min.

Knead doug h (page 33 ). Form dough into a

smooth ball and place it in a lightly greased,

deep bowl. Turn dough to bring greased sur

face to top. Cover bowl with waxed paper and

towel and let stand in warm place (about 80°F)

until dough is doubled (about \Vi to 2 hrs.).

Punch down dough with fist; pull edges in to

center and turn dough completely over in bowl.

Cover with waxed paper and towel ; let riseagain until nearly doubled (about 1 to \ X A hrs.).

Again punch down dough; turn onto lightly

floured surface. Div ide into two portio ns; shape

each into a smooth ball. Let rest 5 to 10 min.

Meanwhile, lightly grease the baking sheets.

53

Roll or pat out each ball of dough into an oval

13 in. long and about 1 in. thick. With rolling

pin, flatten and press one lengthwise half of

oval about V2 in. thick. Turn unflattened half

of dough over flattened half; lightly press

edges together. Press the fold down firmly; this

helps to prevent dough from springing open

during rising. Repeat to shape second oval.

Place Stollen on baking sheets. Brush tops with

Melted butter

Cover with waxed paper and towel and let rise

in warm place until doubled (about \l A hrs.).

Bake at 350°F 35 to 40 min., or until Stollen

are golden brown.

While Stollen are baking, prepare

Confectioners' Sugar Glaze (double

recipe, page 66)

Remove baked Stollen to cooling racks. Spread

glaze over tops. Sprinkle with reserved nuts.

2 large Stollen

Cranberry Ice

Set refrigerator c on tro l at coldest operating

temperature.

Wash and cook in a saucepan until skins pop

1 qt. (4 cups) cranberries, sorted

2 cups water


VA cup water


2 teaspoons unflavored gelatin


Force cranberries th rough sieve or food millto make a smooth pulp. Immediately stir soft

ened gelatin into hot mixture. Stir constantly

until gelatin is completely dissolved. Add and

stir until sugar is dissolved

2 cups sugar

Blend in

1 Vi cups water

Vi cup orange juice

VA cup lemon juice

2 teaspoons grated lemon peel

(page 3)

Pour into refrigerator tray. Place in freezing

compar tment of refrigerator and freeze until

firm (2 to 3 hrs.), stirring 2 or 3 times.

Serve in chilled sherbet cups.

1 qt. Cranberry Ice



Fattigmand Bakkelse

A deep saucepan or automatic deep-fryer will

be needed.Sift together and set aside

5 cups sifted flour

1 teaspoon cardamom

Beat until mixture is thick and lemon-colored

10 egg yolks

2 egg whites

% cup sugar

3 tablespoons brandy

Add slowly and stir in

1 cup heavy creamBlend in flour mixture, about Vi cup at a

time, to" make a soft do ugh. Wra p dough in

waxed paper and chill overnight in refri

gerator.

Before rolling dough, about 20 min. before

deep-frying, fill the saucepan one-half to two-

thirds full with

Lard

Heat slowly to 365°F to 370°F (page 4. If using

an automatic deep-fryer, follow manufacturer'sdirections for amo unt of fat and timing.)

Meanwhile, roll dough, a small portion at a

time, to 1/16-in. thickness on a lightly floured

surface. Cut into diamond shapes, 5x2-in. (A

waxed-paper pattern may be used as a guide

around which to cut with a floured knife.)

Make a lengthwise slit in the center of the

diamond; pull one tip end through it and tuck

back under itself.

Eggnog, Light Fruitcake, Spritz Cookies,

Springerle and Fattigmand Bakkelse

Deep-fry only as many cookies at one time

as will float un crow ded one layer deep in fat."

Deep-fry 1 to 2 min., or until golden brown,

turning once during deep-frying time. Drain

over fat for a few seconds before removing to

absorbent paper. Sprinkle with confectioners'

sugar. Store in tightly covered containers.

About 6 doz. cookies

Christmas Cinnamon Stars

Lightly grease and flour two cookie sheets.

Finely chop and set aside

2 cups (about % lb.) unblanched

almonds

Beat until stiff peaks are formed

3 egg whitesAdd gradually

1 cup sifted confectioners' sugar

Beat for 5 min. with an electric mixer on

medium speed. Blend in

1 teaspoon grated lemon peel (page 3)

% teaspoon cinnamon

Set aside Vi cup of the meringue mixture.

Fold (page 4) almonds into remaining meringue

mixture. Gently pat or roll out N in. thick on

board sprinkled with confectioners' sugar.Lightly sprinkle the top of the dough with

more confe cti one rs' sugar. Cut out stars with

star-shape cookie cutter dipped in confection

ers' sugar. Carefully place stars on cookie

sheets. Drop Vi teaspoon of the reserved me

ringue onto each cookie, drawing meringue

out onto each point of the star.

Bake at 325°F abou t 20 min.

Immediately remove cookies from cookiesheets to cooling racks. About 3 doz. cookies

Springerle

A quaintly carved springerle rolling pin or

mold, available in department stores, makes

these cookies distinctively different.

Lightly grease cookie sheets and sprinkle with

Anise seeds


4 /2 cups sifted cake flour

1 teaspoon baking powder


4 eggs



(One-fourth teaspoon anise oil may be added

to the eggs at this time instead of using anise

seeds.) Add gradually, beating until tho rough

ly combined

3'/2 cups (1 lb.) sifted confectioners'

sugar

4 teaspoons grated lemon peel

(page 3)

Beat in dry ingredients and mix thoroughly.

Chill dough in refrigerator until firm enough

to handle easily (about 1 hr.).

Roll dough Vi in. thick on lightly floured sur

face. Press floured springerle roll ing pin or

mold firmly into dough to make designs and

roll carefully. Cut cookies apart. With a

spatula, lift cookies gently onto greased cookie

sheets. Cover cookies with waxed paper and

let stand overnight.

ake at 350°F 30 min., or until just lightly

browned.

Remove to cooling racks at once. When cool,

store in tightly covered jar 1 or 2 weeks.

• IVi doz. cookies

~pritz Cookies

Set out cookie sheets.


2 /2 cups sifted flour

Vt teaspoon salt

Cream until butter is softened

1 cup butter


dd gradually, creaming until fluffy t

addition

Vi cup sugar

Thoroughly beat in, one at a time

2 egg yolks

Blend in dry ingredients gradually and thor

oughly.

Fill a cookie press about two-thirds full with

dough. Form cookies of varied shapes, accord

ing to manufacturer's'directions, directly onto

cookie sheets.

Bake at 350°F 12 to 15 min. , or until golden

yellow.

Remove cookies to cooling racks.


Almond-Filled Caramels

Almond-Filled Caramels

Butter a lS/^xlOJ^xl-in. jelly roll pan.

Blanch, toast (page 3) , salt and set aside

24 (about VA cup) whole almonds

Heat together in a saucepan

1 cup sugar3

/A cup molasses

Vi cup cream

Vi cup butter

Stir over low heat until sugar is dissolved.Increase heat and cook rapidly, stirring con

stantly. Set the candy thermometer in place.

During cooking, wash any crystals from sides

of pan with a pastry brush dipped in water;

move candy thermometer to one side and

wash down any crystals that may have formed

on sides of pan under the thermometer. Cook

mixture until it reaches 250°F (hard ball

stage, page 4; remove from heat while test

ing). Remove saucepan from heat and stir in


Pour into prepared pan, without scraping bot

tom or sides of saucepan. Cool until lukewarm.

Cut caramels into 2H- in . squares. P lace a whole

almond in center o f each square. Keeping al

mond in center, roll caramel over almond,

forming a roll. Wrap caramels in waxed or

glassine paper. About 2 doz. caramels

Note: See Sugar Cookie variations (page 65)

for other Christmas cookie suggestions, such

as Standing Turkey or Tree Cookies, Frosted

Christmas Trees, Holiday Sugar Cookies and

Place Cards. For Christmas Tree Cake, see

recipe on page 21 and center color photo.



56

Wassail Bowl

Wassail, traditionally a drink for the holiday

season, is served hot. Our recipe is made with

cider; however, ale, sherry or Madeira wine may

be substituted.

For Baked Apples—Butter two baking dishesand insides of covers.

Wash and core

12 small, firm baking apples (such as

Jonathans)

Core by inserting corer in stem end ; cut

toward blossom end, pushing halfway into

apple. Remove corer and insert in opposite

end. Make a complete turn with corer in both

ends. Remove all the core. Pare about 1-in.

strip of peel at the stem end of each apple.

Arrange apples in baking dishes, pared sides

up. Fill each with 2 to 3 teaspoons of a mix

ture of 3

A cup firmly packed brown sugar3

A teaspoon nutmeg3

A teaspoon cinnamon

and top each with one-half teaspoon of

2 tablespoons butter or margarine

Combine in a saucepan and bring to boiling

1 cup sugar1 cup water

Pour over apples in baking dish.

Cover and bake at 350°F 30 to 40 min., or

until tender when pierced with a fork. Baste

every 5 min. for first 15 min., and then every

15 min.

For Wassail—Stir together in saucepan

2 cups water

1 tablespoon ginger

1 tablespoon nutmeg

6 whole cloves6 whole allspice

2 2-in. sticks cinnamon

Cover and bring to boiling; boil for 10 min.

Combine in 6-qt. saucepan

1 gal. apple cider

3 cups sugar

1Vi cups firmly packed brown sugar

Simmer over low heat, stirring frequently. Stir

in water-spice mixture and continue cooking

5 to 10 min.

Meanwhile, beat until very thick and lemon-

colored

12 egg yolks


12 egg whites

Slide beaten egg whites into punch bowl. Pour

beaten egg yolks over egg whites. Fold (page

4) together. Add the hot mixture very slowly,

stirring constantly. Stir in

1 cup brandyFloat Baked Apples in hot beverage. Serve hot.

About 50 servings

Note: For a Hot Cider Punch, omit Baked

Apples, egg yolks and egg whites.



basic recipesSauces, pastry, rolls, cookies, beverages—all are part of

every holiday. In this section, these basic recipes can be found

easily when you set out to prepare your festive meals.

Stewed Chicken

Set out a kettle having a tight-fitting cover.

Clean

1 slewing chicken, 4- to 5-lbs., ready-

to-cook weight

(If frozen, thaw acco rding to directions onpackage.) Disjoint and cut into serving-size

pieces. Rinse and pat chicken pieces and giblets.

Refrigerate the liver.

Place chicken, gizzard, heart and neck into

kettle and add

Hoi water to barely cover

Add to water

2 teaspoons salt

1 Vi teaspoons monosodium glutamate

1 small onion3 sprigs parsley

2 3-in. pieces celery with leaves

1 bay leaf

2 or 3 peppercorns

Bring to boiling. Remo ve foam. Cover kettle

tightly and simmer chicken 2 to 3 hrs., or

until tender. Skim foam as necessary. During

last 15 min . o f cooking time, add liver to

kettle. Chicken is done when thickest part of

drumstick is easily pierced with a fork.

Remove chicken and giblets from broth. Cool

chicken slightly and remove skin. Remove

meat from bones.- Cut meat into pi eces as

directed in recipes. Strain broth and cool

slightly. Remove fat that rises to surface.

Refrigerate fat and use in other recipes, such

as Gravy (page 58 ). Unless using meat and

broth immediately, cool, cover and refrigerate.

6 to 8 servings

Note: Giblets and neck may be cooked without

the chicken. Follow Stewed Chicken recipe

using one-half the water and seasonings, withthe exception of salt and monosodium gluta

mate. Use only Vi teaspoon salt and M tea

spoon mon oso diu m glutamate. Simm er V /2X0

1 X A hrs., or until gizzard is tender when

pierced with a fork.

Panbroiled Bacon

Cooking at one time only as many slices as

will lie flat in skillet, place in a large cold

skillet

Vi lb. bacon slices

Cook slowly, over low heat, turning bacon

frequently . Pour off fat as it collects. W hen

•bacon is evenly crisped and browned, remove

from skillet and drain on absorbent paper.

Keep hot. * 10 to 12 slices

57

" •



58

Garnishes

CARROT CURLS—Cut tender, cleaned carrots

into halves lengthwise. Using a vegetable

parer, shave into paper-thin strips. Wrap strip

around finger. Fasten with wooden pick and

chill in bowl of ice and water until curled.

Drain and remove picks before serving.

DOUBLE CELERY CURLS—Cut tender, cleane d

celery into to 3-in. lengths. Slit each into

narrow parallel strips from both ends almost

to center. Put into bowl of ice and water until

celery is curled. Drain before serving.

RADISH FANS—Wash firm red or white

radishes. On each, leave a bit of stem and a

fresh leaf or two for garnish. Cut thin length

wise slices almost to end. Chill in bowl of iceand water until slices spread apart. Drain

before serving.

STUFFED CELERY—Stuffshort lengths o f clean,

tender celery with: mixture of Blue cheese and

cream, grated Cheddar cheese and cream, or

any cheese spread; mashed avocado seasoned

with lemon juice, grated onion and salt; or

use any favorite canape spread.

Gravy

• Base Recipe

Method 1—Remove roasted meat or poultry

from roasting pan. Leaving brown residue in

pan, pour into bowlDrippings

Allow fat to rise to surface ; skim off fat and

reserve. Remaining drippings are meat juices!!*'

which should be used as part of the liquid in

gravy.

Measure into roasting pan

3 tablespoons fat

Blend in until smooth

3 tablespoons flour

VA teaspoon salt

VB teaspoon pepper

Stirring constantly, heat until mixture bubbles.

Brown slightly if desired. Remove from heat

and slowly blend in, stirring constantly and

vigorously

2 cups liquid, warm or cool (drippings,

water, quick broth, page 4, or

milk)

Return to heat and cook rapidly, stirring con

stantly, until sauce thickens. Cook 1 to 2 min.

longer. While stirring, scrape bottom and

sides of pan to blend in brown residue.

Serve hot with meat or poultry.

6 to 8 servings

Note: Other fats may be melted in skillet and

blended with flour if pan drippings are not

available.

Method 2—Bring to boi ling

2 cups chicken or meat broth (from

which the fat has been skimmed)

Drippings from roasted meats may be substi

tuted fo r part of broth; if necessary, add milk

or water to drippings to make 2 cups liquid.

Meanwhile, put into a 1-pt. screw-top jar

Vi cup water


VA cup flour

Cover jar tightly; shake until well blended.

Stirring broth or liquid constantly, slowly pour

one half of the flour-water mix ture into broth .

Bring to boiling. Gradually add only enough

remaining flour-water mix ture for consis ten cy

desired; bring to boil ing after each add ition.

Season with

VA teaspoon salt

Vi teaspoon pepper


Cook gravy 3 to 5 min. longer.

—Giblet Gravy (See center color photo)

Follow Method 1 or 2 of AiJiecipe. Use chicken

or giblet broth. Add eoofced chopped giblets

(see Stewed Chicken, page 57) to completed

gravy and bring to boiling to thoroughly heat

giblets. 4Uk 'J



Medium White Sauce

A Base Recipe

Melt over low heat in a saucepan


Blend in

2 tablespoons flour

Vi teaspoon salt


Few grains pepper

Heat until mixture bubbles. Remove from

heat. Add gradually, stirring in

1 cup milkCook rapidly, stirring constantly, until sauce

thickens. Cook 1 to 2 min. longer.

Use sauce as base for gravies, scalloped and

creamed dishes, for topping cooked vege

tables, fish, eggs and meat. About 1 cup sauce

—Thin White Sauce

Follow A Rec ipe using 1 tablespoon flour and

1 tablespoon butter or margarine. Use as base

for cream soups.

—Thick White Sauce

Follow A Recipe using 3 to 4 tablespoons flour

and 3 to 4 tablespoons butter or margarine.

Use for prepara tion o f souffles and croquettes.

—Tomato Sauce

Follow A Recipe. Add 1 tablespoon chopped

onion to the butter or margarine before add

ing flour mixture and cook until onion is

transparent. Substitute tomato juice for milk.

Stir in 1 teaspoon Worcestershire sauce.

—Cheese Sauce

Follow A Recipe. When sauce is thickened,

remove from heat and cool a few mome nts. Add

% cup (3 oz.) grated Cheddar cheese all

at one time. Stir until cheese is melted. Pour

into serving dish; sprinkle paprika over top.

59

Whipped Potatoes

A Base Recipe

Wash, pare and cook covered in boiling salted

water to cover

6 medium-size (about 2 lbs.) potatoes,

cut in halves

Cook about 20 min., or until tender when

pierced with a fork. Drain.

To dry potatoes, shake pan over low heat. To

heat potato masher, food mill or ricer and a

mixing bowl, scald them with boiling water.

Mash or rice potatoes thoroughly. Whip in

until potatoes are fluffy


Vb to Vb cup hot milk or cream (adding

gradually)and a mixture of

1 teaspoon salt


Vb teaspoon white pepper

Whip potatoes until light and fluffy. If neces

sary, keep potatoes hot over simmering water

and cover with folded towel until ready to

serve. Serve with Giblet Gravy (page 58) .

About 6 servings

—Duchess Potatoes

Follow A Recipe. Beat in 2 egg yolks (or 1

whole egg for softer mixture). Spoon potatoes

into small mounds on greased baking sheet or

force through a pastry bag and a No. 7 star

tube, into spiral-shape servings. Brush with

melted butter. Bake at 450°F about 10 min.,

or until browned.

Duchess Potatoes with Broiled Ground Beef, Tomatoes and Onions



TWISTS (second from left) —Roll dough M in. thick.

Cut into 6x%-in. strips. With hands, roll and

stretch into longer strips. Fold each strip in half

lengthwise; pinch ends. Twist; tuck ends under.

CLOVERLEAF ROLLS - W i t h hands, shape dough

into %-in. thick rolls. Cut off bits and form into

balls about M in. in diameter. Place three balls

in each muffin pan well (grease bottoms of wells).

CRESCENTS—Roll dough into 8-in. rounds, H in.

thick. Brush with melted butter or margarine.

Cut into wedges. Roll wedge from wide end.

Place on greased baking sheet. Curve ends.

(See center color photo)Yeast Rolls

A Base Recipe

So easy to make, these rolls are always winners.

Scald (page 4)

2 cups milk

Meanwhile, soften

2 pkgs. active dry yeast

in

Vx cup warm water, 110°F to 115°F

(Or if using compressed yeast, soften

2 cakes in Vi cup lukewarm water,80°F to 85°F.)

Let stand 5 to 10 min.

Meanwhile, put into a large bowl

Vi cup sugar

6 tablespoons shortening

2 teaspoons salt

Immediately pour scalded milk over ingredi

ents in bowl and stir until shortening is

melted. When lukewarm, blend in, beating

until smooth

1 cup sifted flour

Stir softened yeast and add, mixing well.

Measure

5 to 6 cups sifted flour

Add about one hal f of the flour to the yeast

mixture and beat until very smooth. Beat in

2 eggs, well beaten

SNAILS—Roll dough into rectangle M in. thick.

Cut off strips Vi in. wide and 4 to 5 in. long.

With hands, roll and stretch dough into longer

strips. Coil each strip around index finger.



Then beat in enough remaining flour to make

a soft dough. Turn dough onto a lightly flouredsurface and let stand 5 to 10 min.

Knead (page 33 ). Fo rm d ough into a large ball

and place it in a greased, deep bowl. Turn

dough to bring greased surface to top. Cover

with waxed paper and towel and let stand in

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

doubled. Punch down with fist; pull edges of

dough in to center and turn dough completely

over in bowl.* Cover and let rise again until

nearly doubled. Punch down and turn dough

out onto lightly floured surface.

Follow suggestions for shaping rolls, using

amount needed for a single baking. Place rolls

on greased baking sheets. Brush with


If desired, sprinkle with poppy seed. Cover

with waxed paper and a towel and let rise

again 15 to 25 min., or until light.

Bake at 425°F 15 to 20 min.

4M to 5 doz. rolls

*Note: This doug h may be kept 3 days in the

refrigerator. Grease top of dough and cover.

Punch down occas ionally as it rises. Remove

amount needed for a single baking and return

remainder to refrigerator immediately. When

ready to use, shape rolls and let stand at

room temperature for 1 hr., or until light.

' : ;. z ;'

CLOTHESPINS—Roll dough into rectangleLA in.

thick. Cut 6xH-in. strips. With hands, roll and

stretch strips. Wrap around greased clothespins.

Tuck in ends. When baked, twist out clothespins.

FANTANS—Roll dough into rectangle . Ji in.

thick. Brush with melted butter or margarine.

Cut into 1-in. strips. Stack six or seven strips. Cut

stacks into lj^-in. sections. Place on end in wells.

BUTTERFLIES—Roll dough into a rectangle 6 in.

wide and M in. thick. Brush with melted butter

or margarine. Roll dough, starting with long side.

Cut into 2-in. pieces. Press with knife handle.

BOWKNOTS—Roll dough to Ji-in. thickness. Cut

oft" strips K in. wide and 4 to 5 in. long. With

hands, roll and stretch into longer strips. Twist

dough strips and tie into single or double knots.



62

—Pecan Rolls

Follow A Recipe on page 60 to shaping process .

Lightly grease about 24 2A-in. muffin pan

wells. Set out 2 cups (about Yi lb.) pecan

halves. Coarsely chop 1 cup of the nuts; set

the nuts aside.

Melt l \i cups butter or margarine. Put about2 teaspoons melted butter in each muffin pan

well. Res erve remainder of melted butter.

Place the pecan halves in muffin pan wells,

arranging about 5 halves in each well. Set

muffin pans aside.

Mi x together the chop ped pecans, 2 cups

firmly packed brown sugar and VA table

spoons cinnamon.

Using one half of the yeast dough, roll it intoa rectangle Vi in. thick and about 24 in. long.

Brush dough with reserved melted butter and

sprinkle with brown sugar mixture.

Beginning with longer side, roll dough and

press edges to seal. Cut rol l into %,- to 1-in.

slices. Place slices, cut side down, in muf

fin pan wells. Brush with melted butter or

margarine. Let rise until doubled.

Bake at 350°F 25 to 30 min. Invert pans oncooling racks. Allow to stand a few sec onds

before lifting off pans. Cool, pecan side up.

—Parker House Rolls

Follow A Recipe to shaping process. Roll

dough 34 in. th ick . Brush with mel ted butter

or margarine. Cut with lightly floured ZA-in.

round cutter. Make a crease not quite in cen

ter o f roun d with handle of knife or woodenspoon. Fold top (smaller half of round) over

bottom. Press edges together at each end of

crease. Place rolls 1 in. apart on baking sheet.

—Eights

Follow recipe for Twists but "twist" only once

to make figure 8.

—Braids


dough into a rectangle 6 in. wide and X A in .

thick. Brush lightly with rnelted butter or

margarine. Cut into A-ia. wide strips. With

hands roll and stretch into longer strips.

Braid 3 strips together; tuck ends under braid.

—Curlicues


dough into a rectangle M in. thick. Cut into

5xM-in. strips. With hands, roll and stretch

into longer strips. Hold index finger upon

greased baking sheet and coil one-half of

dough strip around it; repeat for other half

of strip.

Pastry for 1-Crust Pie

A Base Recipe

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

Sift together

1 cup sifted flour

Vi teaspoon salt

Cut in with pastry blender or two knives until

pieces are size of small peas

Va cup lard, hydrogenated vegetable

shortening or all-purpose

shortening

Sprinkle gradually over mixture, a teaspoon

at a time, about

2Vi tablespoons cold waterMix lightly with fork after each addition. Add

only enough water to hold pastry together.

Work quick ly; do not ov erhandle. Shape in to

a ball and flatten on lightly floured surface.

Roll from center to edge into a round about

H in. thick and about 1 in. larger than over

all size of pan. With knife or spatula, loosen

pastry whenever sticking occurs; lift pastry

slightly and sprinkle flour underneath.

Loosen one half from board with spatula and

fold over other half. Loosen remaining part

and fold in quarters. Gently lay in pan and

unfold pastry, fitting it to the pan so that it

fs not stretched.



Trim edge with scissors or sharp knife to

overlap Vi in. Fold extra pastry under at

edge and press edges together with a fork or

flute (page 4) . Thoroughly prick bottom and

sides of shell with a fork. (Omit pricking if

filling is to be baked in shell.)

Bake at 450°F 10 to 15 min., or until crustis light golden brown. Cool on cooling rack.

One 8- or 9-in. pastry shell

—10-in. Pastry Shell

Follow A Recipe. Increase flour to 13-6 cups,

shortening to Vi cup, salt to %. teaspooji and

water to about 3 tablespoons.

—Pastry for 2-Crust Pie

Double A Recipe. Divide pastry into halves

and shape into two balls. Roll each ball as in

A Recipe. For top crust, roll out one ball 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 pastrywith scissors or sharp knife around edge of

pan. Do not prick. Fill as desired.

Moisten edge with water for a tight seal. Care

fully arrange top crust over filling. Gently

press edges to seal. Fold extra top pastry under

bottom pastry. Press edges together with a

fork or flute (page 4 ) .

Bake as directed for type of filling used.

—Pastry for Little Pies and Tarts

Follow A Recipe. Roll pastry V% in. thick and

cut about Vi in. larger than over-all size of

pans. Carefully fit rounds into pans without

stretching, fold excess pastry under at edge

and press together with a fork or flute (page 4 ) .

Prick bottom and sides of shell with fork.

(Omit pricking if filling is to be baked in

pastry shell.)

Bake at 450°F 8 to 10 min. , or until light

golden brown. Cool. Carefully remove pastry .

from pans. Three 6-in. pies, six iVi-in.

tarts or nine IVi-in. tarts • *

63

3 drops waterPlace in a bowl

VA cup sugar

Pressing and stirring with a teaspoon, work in,

a drop at a time, enough dissolved food coloring

for desired color. Put through fine sieve to

obtain even color. Vi cup sugar

Cinnamon Sugar

Mi x thoroughly

VA cup sugar

2 teaspoons cinnamon

Use to sugar doughnuts, cookies or toast.

Vi cup sugar

—Pastry Cut-Outs

Follow A Recipe. Roll pastry trimmings Vi in.

thick. Prepare in one of the ways listed below.

Prick with a fork.

Bake on an ungreased baking sheet at 450°F 10

to 15 min., or until lightly browned. Cool andarrange on baked pie or tarts.

Hatchets—Cut dough with a small hatchet-

shape cookie cutter or knife. Sprinkle handle

with red sugar (on this page).

Pumpkins—Cut dough with a knife following

waxed-paper pattern. Mark with a knife to form

ribs and sprinkle stem with green sugar

(on this page).

Other Fancy Shapes—Animals,hearts,sham-rocks, Santa Claus, stars, bells and witch cut

outs may also be made by using a cookie

cutter or a knife and a waxed-paper pattern.

Sprinkle cut-outs with colored sugar (on this

page) as desired.



64

Sugar Cookies

• Base Recipe

Lightly grease cookie sheets.


2 cups sifted flourVi teaspoon baking powder

VA teaspoon salt

VA teaspoon nutmeg

Cream until shortening is softened




addition

1 cup sugar

Add in thirds, beating thoroughly after each

addition

2 eggs, well beaten

Stir in dry ingredients in fourths. Blend well.

Chill dough thorough ly in refrigerator (1 hr. ).

Remove amount of dough needed for a single

rolling and return remainder to refrigerator

immediately. Roll dough Y% in. thick on lightly

floured surface. Cut with floured cookie cutter.

Sprinkle with sugar.

Bake at 375°F about 10 min. Remove im

mediately to cooling racks to cool.


—Sour-Cream SugarCookies

Follow A Recipe. Add X teaspoon baking

soda to dry ingredients. Omit nutmeg and 1

egg. Stir in dry ingredients alternately with H

cup thick sour cream.

Valentine Cookies

Doughnuts

About 20 min. before deep-frying, fill a deep

saucepan one-half to two-thirds full with

Hydrogenated vegetable shortening,

all-purpose shortening, lard or

cooking oil for deep-frying

Heat slowly to 365°F (page 4. When using

an automatic deep-fryer, follow manufactur

er's directions for amount of fat and timing.)


4 cups sifted flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

Vi teaspoon nutmeg


2 eggsAdd gradually, beating thoroughly after each

addition

1 cup sugar

Mi x in

2 tablespoons melted shortening

1 tablespoon grated orange peel

(page 3)

Blend in dry ingredients alternately with

1 cup milk

Stir until well blended. Dough will be soft.If it seems very sticky, measure

Vi cup sifted flour

Add enough of this flour to make an easily

handled but soft dough. Save remainder of

flour for rolling process. Chill dough in re

frigerator for 1 hr.

Turn dough onto lightly floured surface.

Handling very lightly, roll dough Vi in. thick

and cut with a lightly floured doughnut cutter.

Deep-fry doughnuts and "ho les" in heated fat.

Deep-fry only as many doughnuts at one time

as will float uncrowded one layer deep in fat.

When doughnuts rise to surface, turn with

fork or tongs. Do not pierce. Turn dough

nuts often. Deep-fry 2 to 3 min., or until

lightly browned.

Drain doughnuts and "ho les" over fat for a

second before removing to absorbent paper.

Serve plain or shake 2 or 3 warm doughnuts

at a time in a plastic bag containing

Vi cup confectioners' or granulated

sugar

About 24 doughnuts plus "holes"



—Standing Turkey or Tree Cookies

Follow A Recipe. Divide the dough into

halves. Cut one rolled portion with turkey- or

tree-shape cookie cutter or cut around waxed-

paper pattern with knife. Roll and cut remain

ing portion of dough with a 2-in. round scal

loped cutter. Bef ore baking, make an indenta

tion with spoon (as large as base of turkey or

tree cookie) in the center of each scalloped

cookie. Bake and cool cookies. Fill indentation

with While Velvet Frosting (page 66) andstand cookies upright in frosting.

—Valentine Cookies

Follow A Recipe. Cut heart-shape cookies of

three varying sizes. Use heart-shape cookie

cutter or cut around heart-shape waxed-paper

pattern with a sharp knife.

While cookies are baking, prepare While Velvet Frosting (page 66) . Place one half o f frost

ing in a bowl and tint pink with one or two

drops of red food coloring. Leave remainder

of frosting white.

Thinly spread white frosting on bottoms of

medium- and small-size cookie hearts. Place

on top of large cookies, forming stacks of 2 or

3 cookies, with smallest heart on top. Force

tinted frosting through a pastry bag and a

No. 2 or 3 decorating tube, forming a loopdesign around edge of cookies.

Force remaining white frosting through pastry

bag and No. 14 star tube around base of each

stacked cookie.

65

Coffee for Twenty(Steeped)

Thoroughly mix

Vi lb. coffee, regular grind

1 egg and crushed egg shell

Tie loosely in fine cheeseclo th or put into a

lightweight muslin bag. Put into a kettle with

1 gal. (16 cups) freshly drawn cold

water

Cover. Place over low heat and bring very

slowly to boiling. Boil 3 to 5 min. Taste to

test strength. Remove bag when coffee is de

sired strength. Cover kettle and let stand 10 to

15 min. over low heat without boiling.

, , _ 20 servings

—Frosted Christmas Trees

Follow A Recipe. Cut rolled dough with tree-

shape cookie cutter or use waxed-paper pattern.

Bake and cool cookies. Spread each tree with

Lemon Cream-Cheese Frosting (page 66).

Sprinkle red and green candies or sugar

around edge of cookie and tiny silver candyballs in center.

—Holiday Sugar Cookies

Follow A Recipe. Cut rolled dough with star,

hatchet, tree, heart or other shape cookie

cutter, depending upon holiday, or cut with

knife around waxed-paper patterns in decora

tive shapes. Decorate with White Velvet Frost

ing (page 66) tinted or white, silver shot, redor green candies or sugar.

For Christmas tree ornaments, make a small

hole in top end of each cookie before baking.

To hang on tree, run colored yarn or string

through hole.

—Place Cards

Follow A Recipe. Cut rolled dough into 3x2-in.

rectangles. Bake and cool cookies. Write

names on cookies with decorating frosting

forced through a pastry bag and a No. 2 or 3

decorating tube, and decorate edges. For a

base, slit a marshmallow or large gumdrop

halfway down the center so that cookie place

card will stand in it.



White Velvet Frost

• Base Recipe



Add gradually, beating until smooth after each

addition

3 cups sifted confectioners' sugarFew grains salt

Mix in, in order

3 tablespoons milk or cream

1 egg yolk

1 VA teaspoons vanilla extract

Enough to frost sides and tops of

two 8- or 9-in. cake layers

—Brown Velvet Frosting

Follow A Recipe . Melt (page 4) and cool 2

sq. (2 oz.) chocolate; stir into frosting after

addition of egg yolk.

—-Chocolate Mocha Frosting

Follow A R eci pe. Decrease sugar to 2% cups;

sift with Vi cup cocoa. Substitute double-

strength coffee beverage for milk or cream.

—Creamy Orange Frosting

Follow A Recipe. Substitute orange juice for

milk or cream. Add 2 or 3 drops orange food

coloring. Sprinkle top of frosted cake with

grated orange peel (page 3 ) .

Seven-Minute Frosffh• Base Recipe

Combine and mix well in top i

1 Vi cups sugar

Vi cup water

1 tablespoon white corn sirup

Vs teaspoon salt

2 egg whites, unbeaten

Place over simmering water and immediately

beat with rotary beater 7 to 10 min., or until

mixture holds stiff peaks when beater is

slowly lifted upright.

Remove from heat and blend in <m


Enough to frost sides and tops

of two 9-in. cake layers

mouble boiler

e: Mixture may be tinted by gently stirring

e or more drops of food coloring.

—Seven-Minute Peppermint Frosting

Follow A Recipe . Fold in (page 4) Vi cup

finely crushed peppermint-stick candy and

about 2 drops red food coloring.

—Seven-Minute Chocolate Frosting

Melt (page 4) 3 sq. (3 oz.) chocolate and set

aside to cool . Follow A Reci pe . Fold in (page 4)

the cooled chocola te when mixture holds stiff

peaks.

FrostingConfectioners'

A Base Recipe

Combine

1 cup sifted confectioners' sugar

Vi teaspoon vanilla extract

Add just enough

Milk or cream

to make a frosting that will hold its shape

when forced through a pastry bag and tube. About 1 cup frosting

Note: Mixture may be tinted by stirring in one

or more drops of food coloring.

—Confectioners' Sugar Glaze

Follow A Rec ipe. Th in frosting to a spreading

consistency with additional milk or cream

(about 2 table spo ons). Drizzle over hot breadssuch as Stollen, sweet rolls or coffee cake.

Lemon Cream-Cheese Fro

Blend together •

AVi oz. softened cream cheese

2 teaspoorfHfemon juice

VA teaspooi^gjftited lemon peel (page 3)

Gradually blend in3% cups sifted confectioners' sugar

If frosting is too stiff to sprlad, blend in

Several drops mil* or cream

Enough to frost sides and tops

°f t wo 8-irt. round cake layers

. • T - J f or 8x8x2-in. layer cake



Acorn Squash, Stuffed 47

Almond-Buttered Asparagus. 47

Almond-Buttered Broccol i . . .47

Almond-Filled Caramels 55

Almond Hard Sauce 52

Anchovy Canapes 5

Apple-Mince Pie 11

Apple Stuffing 13

Apple Stuffing for Poultry.. . 13

Apples, Caramel 41Apples in Sour Cream,

Herring and 6

Asparagus, Almond-Buttered.47

Bacon, Panbroiled 57

Baked Fillets 23

Baked Fish Steaks 23

Baked Stuffed Fish 23

Baking Powder Biscuits 20

Bananas, Broiled 10

Bavarian Cream, Strawberry. 22

Beans, Celebration Day 38

Beef, Standing Rib Roast o f . . 7

Bing Cherry Gelatin Salad... 15

Biscuit Hearts, Twin 20

Biscuits, Baking P o w d e r . . . . 20

Bite-Size Fruitcakes 51

Brandy Hard Sauce 52

Brandy Sauce 52

Broccoli, Almond-Buttered. .47

Broccoli, Onion-Buttered... .47

Broiled Bananas 10

Brown Velvet F r o s t i n g 6 6

Buns, Hot Cross 31

Buns, Saffron 31

Cake,Cherry Chocolate 15

Christmas Tree 21

4th of July Drum 15

Lamb 32

New Year' s Eve 12

Star 32

Sweetheart 20

Canapes, Anchovy 5

Canapes, Clam and Ch ee se .. . 5

Candied Yams 48

Caramel Apples 41

Caramels, Almond-Filled. . . . 55

Celebration Day Beans 38Celery Seed Dressing 49

Celery, Stuffed 58

Cheese Sauce .49Cherry,

Bing, Gelatin Salad.. .

Chocolate Cake > .

Pie, Washington

Sauce. . . .VVTricorns, Washington. .

Chicken,

Curried .10

in a Basket 37

Loaf, Elegant 18Maryland-Fried. . . • 37

Salad . 1 . . .19

Stewed 1 57

Chive Potatoes, Lemo^f- 25

Chocolate

Cake, Cherry 15

Mocha Frosl ng 66

Christmas Cini imon Stars. . 54

Christmas Trei Cake 21

Cider, Hot Spi :d 40

Cider Punch, ' may 40

Cinnamon Stai , Christmas. .54Cinnamon Sug r 63

Clam and Cheale Canapes. .. 5

Coconut Chiffon Pie 39

Coffee for Twenty (Steeped). 65

Colored Sugar 63

Confectioners' Sugar

Frosting 66

Glaze: . 66

Cooked Rice 27

Cooked Salad Dressing 19

CookiesFrosted Christmas Trees. . 65

Holiday Sugar 65

Sour-Cream Sugar 64

Springerle 54

Spritz 55

Standing Turkey or Tr ee .. 65

Sugar 64

Valentine 65

Corn

Bread Squares, Filled 14

Bread, Touch o ' Ba c o n . . . 14

Soup, Cream of 7

Sticks, Golden 14

Crab Nippies 6Crab Nippies, Creamed 6

Cranberry

Ice 53

Nog 12

Pot Roast 14

Sauce 45

Sauce, Spicy 45

Cream Filling, Pineapple.... 22

Cream of Corn Soup 7

Creamed Crab Nippies 6

Creamed Oysters and Turkey 47

Creamy Orange Frosting.... 66

Crispy Ham Bits 5Curried Chicken 10

Dark Plum Pudding 51

Doughnuts 64

Dressing, Celery Seed 49

Dublin Pineapple Salad 26

f JDuchess Potatoes 59

.Duckling, Roast . . 8

Dumplings 25

Easter Eggs 30

Eggnog 12

Pie 11

E g

S

s

Benedict . 31

Easter 30

Hard-Cooked 30

Poached;. . . . .3 0

Elegant Chicken Loaf 18

English Muffins 31

Fattigmand Bakkelse 54

Filled Corn Bread Squares... 14

Filling, Pineapple Cream.... 22

Fish, Baked Stuffed 23

Fish Steaks, Baked 23

4th of July Drum Cake 15

Franks, Goblin 40

French-Style Green Beans

and Onions 44

in Mustard Sauce 44

Fried Young Turkey 37Frosted Christmas T r e e s . . . . 65

Frostings 66

Fruitcake, Light 50

Fruitcakes, Bite-Size 51

Fruitcakes, Miniature 51

Fruit Wreath 48

Garlic Popcorn 7

Garnishes 58

Garnishes, Hallowe'en 40

Giblet Gravy 58

Goblin Franks 40

Golden Corn Sticks 14

Goose, Roast 46Gravy 58

Green Beans, French-Style,

and Onions 44

Herb-Buttered 44

in Mustard Sauce 44

Greengage Plum Ice 27

Green Goddess Salad 26

Hallowe'en Garnishes 40

Ham Bits, Crispy 5

Ham Slices, Stuffed 28

Ham, Spring Roast 28

Ham, Spring Roast Half 29

Hard-Cooked Eggs 30

Herb-Buttered Green Beans. . 44

Herb Stuffing 43

Herring and Apples in

Sour Cream 6

Herring Bits in Sour Cream. 6

Holiday Roll 17

Holiday Eggnog 12

Holiday Sugar Cookies 65

Hollandaise Sauce. 32

Hot Cross Buns 31

Hot Potato Salad 38

Hot Salmon Loaf 19Hot Shrimp Appetizer 6

Hot Spiced Cider 40

"ce, Cranberry 53

ce Cream Filled Cake Roll. . 17

ce Cream, Pumpkin 41

ce, Greengage Plum 27

ndividual Pumpkin P i e s . . . . 45

rish Stew 24

rish Stew with Dumplings. . 25

uly 4th Jelly Rolls 39

Lamb Cake 32

Lamb, Roast Leg of 29

Lamb Stew, Savory 24Lemon Cheese Frosting 66

Lemon-Chive Potatoes 25

Lemon Sauce 52

Light Fruitcake 50

Light Sponge Cake Roll 17

Lincoln Log 16

67



Lobster Newburg inPastry Shells. 19

Lucky St. Pat-wiches 25Maitre d'H6tel Butter 23Maryland-Fried Chicken 37Medium Whi te Sauce 59Miniature Fruitcakes 51Muffins, English 31Mustard Sauce 44

New Year 's Eve Cake 12Onion-Buttered B r o c c o l i . . . . 47Orange Rice Stuffing 9Oyster Stew, Rich 8Oyster Stuffing 43Oysters, Creamed, andTurkey 47

Oysters, Scalloped 44Panbroiled Bacon 57Paper Frills 9Parker House Rolls 62Parsley New Potatoes 25Parsley Popcorn 7

PastryCut-Outs 63for Little Pies and Tarts... 63for 1-Crust Pie 62for 2-Crust Pie 63Shell, 10-in 63Shells, Lobster Newburg in 19

Pecan-Crusted SquashCasserole 46

Pecan Rolls 62Peppy Cocktail Sauce 6Persimmon

Mold 48

Poinsettia 48Star 49

Persimmons and Greens.... 49Pie,

Apple-Mince 11Coconut Chiffon 39Eggnog 11Individual Pumpkin 45Pumpkin 45Washington Cherry 17

Pineapple Cream Filling 22Pineapple Glaze 29Pineapple Rice Dessert 26Pineapple Salad, Dublin 26Place Cards 65Plum Ice, Greengage 27Plum Pudding, Dark 51Poached Eggs 30Pomegranate Mc ! 49Popcorn Balls 41Potato Salad 38Potato Salad, I c 38Potatoes,

Duchess 59

Pumpkin Ice Cream 41Pumpkin Pie 45Pumpkin Pies, Individual... 45Quick Cooking Rice 27Rhubarb-Strawberry Mold. . .21Rich Oyster Stew 8Rice,

Cooked 27Dessert, Pineapple 26

Quick Cooking 27Wild, with Mushrooms . . . 9Roast

Duckling 8Goose. 46Half Turkey 43Leg of Lamb 29Turkey 42

Rolls, Yeast 60Saffron Buns 31Salad,

Bing Cherry Gelatin 15Chicken 19

Dublin Pineapple . . . . . . . . 26Green Goddess 26Potato 38Potato, Hot 38

Salad Dressing, Cooked 19Salmon Loaf, Hot 19Sandwiches, Shamrock 25Sauce,

Almond Hard 52Brandy 52Brandy Hard 52Cheese 59Cherry 52

Cranberry 45Hollandaise 32Lemon 52Medium White 59Mustard . . .44Peppy Cocktail 6Spicy Cranberry 45Thick White 59Thin Whi te 59Tomato 59Vanilla 52

Savory Lamb Stew 24Scalloped Oysters 44

Seven-Minute Frosting 66Shamrock Sandwiches 25Shrimp

Appetizer, Hot 6Cocktail 6

Snails .. .. 60Soup, Cream of Corn 7Sour Cream, Herring Bits in. 6Sour-Cream Sugar Cookies. . 64Spareribs—Rail Splitter's

Roast 13

Standing Rib Roast of Beef. . 7Standing Turkey or

Tree Cookies " 65Star Cake (Pound Cake)... .32Stewed Chicken 57Stew,

Irish 24Irish, with Dumplings . . . .25Savory Lamb 24

Stollen 52Strawberry Bavarian Cream . 22Strawberry Mold, Rhubarb-.. 21Stuffed Acorn Squash 47Stuffed Ham Slices 28Stuffing,

Apple 13Apple, for Poultry 13for Half Turkey 43Herb 43Orange Rice 9Oyster 43

Sugar Cookies 64

Sweetened Whipped Cream.. 27Sweetheart Cake 20Tangy Cider Punch 40Thick White Sauce 59Thin White Sauce :59Tomato Sauce 59Touch o' Bacon Corn Bread. 14Turkey,

Creamed Oysters and 47Fried Young 37Roast 42Roast Half 43

Twin Biscuit Hearts 20

Valentine Cookies 65Vanilla Sauce 52Washington Cherry Pie 17Washington Cherry Tricorns 17Wassail Bowl 56Whipped Potatoes 59Whi te Velvet Frosting 66Wild Rice with Mushrooms .. 9Yams, Candied 48Yeast Rolls 60Yorkshire Pudding 7

General Information

Check-List for SuccessfulBakinp A. . . . . . . . . 33

How i'o Cook V i jB je s J . . 36How To Do It77^^M&: • 3Identification of WTIKB

Centei Color Pjuiofij?.-. . 3 6

Holiday Cookbook - Culinary Arts Institute 1957

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Transcript of Holiday Cookbook - Culinary Arts Institute 1957