Essex County Homemaking School Foods Notebook

A reproduction of the cookbook that was used in the Homemaking School Foods class

Published by the Essex Aggie Alumni Association 2004 Essex County Homemaking School 1914 –1962

In the interest of preserving an important part of the history of Essex Aggie we have reproduced this cookbook. This book was used by all Foods students of the Homemaking School.

With its loosleaf style binding the cookbook allowed for constant updating as needed. This version of the cookbook represents the pages that were in use in 1958 and includes pages that were originally produced in the 1930s, 1940s and 1950s. All design elements of the original book have been preserved as much as possible so this book (with the exception of clearer type instead of the old typewritten pages) is very close to the original. The page revision dates have been preserved (when available) so that the reader can see when the page was last revised.

Thanks to Barbara (Clark) Townsend ’37, Florence (Bartlett) Hellen ’43 and Louise (Lanford) MacDonald ’58 for donating their cookbooks so that this restoration could be accomplished.

Charles Main, Class of 1956, Essex Aggie Alumni Association

- 1 - History of The Homemaking School

President James Garfield once said, "Our great hope for the future - our great safeguard against danger is to be found in the general and thorough education of our people."

We, in Massachusetts, can be extremely proud of our educational heritage. It was here in our own state that the first public school law in 1647 provided free public education in each town of fifty or more households.

In the early years of the 20th century, Massachusetts again led the nation in establishing vocational schools in order to broaden the educational opportunities for her young people. Sixty years ago local high schools had little to offer beyond college preparatory and commercial subjects.

The young people of Essex County were especially fortunate when the Essex County Agricultural School was established in 1913 on what had been the Maplewood Farm. A year later the Mansion House on the farm was remodeled and opened as a Homemaking School with an enrollment of nineteen and a faculty of three.

Originally a two year course was offered. In 1920 the course was extended to three years and in 1921, a one year course for high school graduates was added. The one year course became very popular and in the thirties as many as sixty girls enrolled each year.

The Mansion House, our first home, was burned in 1917 and headquarters for the "Homemakers" was in the "Little Red School House" now known as Extension Hall. In 1926 the present brick building was completed to provide a laboratory for homemaking students and additional classroom facilities. In 1950 the Larkin Cottage was dedicated.

The Homemaking School has changed over the years to meet the needs of changing times. Long hair and skirts to the ankles gave way to modern fashions. New techniques in food preparation brought about many changes in the Food Department. Related subject matter in child care, home decoration and fabric study reflected the new knowledge in each decade.

All education in a democracy must keep pace with the needs of our society if our democracy is to meet the challenges of our present world. In 1914 the local high schools offered no Homemaking courses. Today, Home Economics is offered in all the public high schools of Essex County. This trend brought about the termination of the Homemaking Department in June of 1962.

In recent years, the need for post high school vocational training for our young people led to the establishment of courses in Practical Nursing and Cosmetology. Through these new courses your Alma Mater is meeting the educational needs of young women in the county. Other new courses are being planned.

Accordingly, as alumni, you salute both past and the future. In 1962, a chapter of the life story of the school came to a close; but, new chapters in the story of education for women and girls are already being written into the school's biography. As citizens of Essex County, we will eagerly watch their story unfold under the new title, "Essex Agricultural and Technical Institute."

Constance L. Maude Educational Manager - 2 - Table of Contents

General Information What I Have To Do To Earn A 1 In Effort Cafeteria Directions Sample Menus Methods of Cooking Measurements Equivalents of Food Measures

Batters and Doughs Beverages Breads Cake Candy Canning Cookies Desserts Eggs Ices Pastry Pickling Poultry Salads Soups Vegetables Miscellaneous Recipes for Fifty

- 3 - What I have to do to earn a 1 in Effort

1. Always wear a clean cotton skirt and blouse or uniform.

2. Always have a clean apron.

3. Always have hair neatly arranged in hair net before entering class.

4. Always have my food’s book and pencil.

5. Arrive for class on time and remain seated and ready for class instructions.

6. Listen to class lesson and instructions, take down all needed notes for kitchen work.

7. Make out housekeeping card completely and do housekeeping duty thoroughly and in good spirits.

8. Work cooperatively in unit with other girls, doing my share of the work, including cleaning up and checking unit, stove arid sink.

9. Use only my own towel and dish cloth and correctly hang back clean on rack

10. Maintain a good attitude towards class work, always being cheerful and willing to do any project at any given moment.

11. Make-up all missed work because of absence or excuse from class.

12. Study carefully for all tests and completing assignments on time.

Foods #10 - 1/12/56 General Information Page 01 - 4 - CAFETERIA DIRECTIONS FOR ALL THE CLASS

I Work at following tables

Number 1 - for main dish Number 2 - for hot breads or use Supply Table. Number 3 - for salads Number 4 - for desserts.

II When you are through the work assigned you:

1. Help Someone else. 2. Clean up wherever needed. 3. At 1l:15, if all through, do your Housekeeping Job and wash out your towels. 4. Sweep floor only where something has been spilled so long as food is exposed.

III Use proper containers for waste.

Nutrition - BMcJ 3 - 6/8/48 General Information Page 02 - 5 - Directions for Setting Up Serving Units and Serving During Noontime in Upstairs Laboratory

It is the job of one girl during the morning period to prepare the dining room for lunch and set up all serving units. Sometimes two and sometimes three girls stay in the laboratory throughout the noon period to serve the lunch and leave the laboratory in good condition. These girls get their lunch about 11:45 by going to the downstairs laboratory one at a time getting their tray, paying the cashier, bringing the tray upstairs and eating at one of the laboratory tables. One girl must be in the kitchen all the time. These student trays are returned to the downstairs kitchen when lunch is finished. All serving girls must leave kitchen in time to change uniform and get to assembly. Counter Girls should always be efficient, alert to the needs of their customers, and courteous. Keep counter looking well at all times. Remember that well served food is much more palatable and interesting. Keep kitchen picked up and clean as meal progresses so that you may complete the final cleaning more quickly.

Dining room and unit Girl during morning class. 1. Steam table lighted - we usually use only the top burner - check amount of water - there should be about two inches.

2. Dining Room - All clothing girls must leave the dining room by 11:15 Dust all tables, chairs, buffet, bookstand, etc. Fill and wipe sugar bowls, salts and peppers. On each of three large dining tables place two paper doilies. On these place one sugar bowl spoon and two salts and peppers. Plants and flowers, if present, need water. Water Cooler - shelves wiped off - tray of glasses on top. Ventilation - open or close windows as necessary. Floor - check to be sure it is clean.

After the meal - remove all salts, peppers and sugar bowls with doilies and place on a tray on the shelf under the counter. Wipe all tables, straighten chairs. Pull shades. Leave dining room in perfect condition.

3. Serving Units A. Counter – Wash counter and slide Trays - be sure they are clean - correct number - all same size. Place next to post. Silver tray - correct amount and type for the meal - placed neatly - all on one tray. Tray placed on outside shelf by pile of trays. Napkins - Placed beside silver tray. Bread & butter plates - four rows of 5 each placed in center of counter. Bread & butter knife on plate. Cut butter and leave in refrigerator until 11:25, then put one piece on half the number of plates. Place the rest as needed during the noon. Look to see if there is left over butter suitable to use. Relishes - salad dressing, jelly, etc., in glass dishes on glass plates and placed in further left hand corner of counter with spoons. Salads - When ready, placed at right of bread and butter plates (as far from steam tables as possible) Desserts - at left of bread and butters - save some room for dinner plates when served. The remainder of desserts and salads on Table 4. General Information Page 3 - 6 - B. Beverage Unit Behind the post on the slide - 12 cups and saucers piled up. Glass plate - four slices of lemon - nicely cut - no seeds. Box of tea balls. Cream pitcher - fill with cream and leave in refrigerator until 11:20. Tray with 20 bottles of milk –straw container Silex Unit, complete, placed near the wall on the right of slide. Tea Kettle on stove for boiling water for tea. Yellow bowl for garbage when scraping plates - Rubber scraper.

C. Serving Unit At hot food table - plates and necessary dishes for serving meal. Necessary scoops and spoons for serving placed on a utensil plate. Damp dish cloth for wiping up spills. Know where all food is placed when completed.

Serving during the Meal and Cleaning Up. 1. Serving Girl - Serves at hot food table. Do not serve a dinner until person comes to counter for it. All servings to be of even amount. Well served plate - food well placed - no gravy etc., dripped on edge. - wipe up immediately with damp dish cloth. Serve quickly but neatly. Keep desserts pushed up on counter. Keep hot bread on bread and butter plates - serve one on some plates and two on some plates.

Instructor will tell you when all are in for lunch which will be about 12:20. Turn off steam table. Empty all containers from steam table. Leave all 1eft-overs in suitable containers. Do not take bowls from desk cupboards. Go down stairs for them if necessary. No left-overs on regular faculty china. This china is to be kept in upstairs laboratory.

Salad dressing - jelly, etc., removed from dishes and put away in suitable container. Clean all parts of steam table - wash all serving equipment at Sink I and leave it clean. Wash counter. Wash your towels.

2. Beverage Girl - Ask each person as they come to counter, "Will you have coffee, tea or milk?" Prepare this and leave it on slide. Take care of all trays as they are returned to slide. Scrape all dishes - pile in small piles only those exactly alike in same pile. Have 3 trays at left of sink 3 for silver – one for glasses and bottles and one for glass dessert dishes. Save any pieces of good clean butter - scrape into custard cup and at end of period put this into white butter container. Keep salads pushed up on counter. Wash and dry all trays and put away.

Turn out gas at stove 3 and electricity at the Silex when meal is over. Leave Silex pitcher to be washed with dining room dishes. Left-over lemon wrapped in wax paper in refrigerator room. Cream and milk poured back into container.

Remove salts and peppers and sugar bowls from dining tables to a tray and put away. Wipe off dining tables and leave room in good condition.

Kitchen and dining room must be in good condition before you leave.

Foods 35 –4/21/53 General Information Page 04 - 7 - At the end of the noon period:

1. All sinks are clean and picked up. 2. All tables wiped off. 3. All desk drawers and cupboards in order. 4. Steam table clean. 5. All left-overs in suitable containers on table 4. 6. Dining room dishes well stacked at sink 4. 7. Dining room in good condition. 8. Floor clean. 9. Towels and dish cloths washed and properly hung up.

Foods 35 –4/21/53 General Information Page 05 - 8 - Sample Menus

Mon. Sept. 9, 1957 Wed. Sept. 11, 1957

Creamed Dried Beef Tomato Consommé - Crackers Baked Potato - Carrots Egg Salad Roll Tomato Salad Potato Chips Twin Mountain Muffins Cucumber Salad Brownie Pudding - Hard Sauce Chocolate Cake Coffee, Tea, Milk

Mon. Sept. 16, 1957 Wed. Sept. 18, 1957

Cold Sliced Ham Roast Lamb & gravy Mustard - Relish Roasted potatoes Baked Sweet Potatoes Peas - Mint Jelly Creamed Cabbage Tossed Salad Bran Muffins Apple Dumplings Pineapple & Cottage Cheese Salad Lemon Sauce Apple Crunch - Whipped Cream

Wed. Sept. 25, 1957 Mon. Sept. 30, 1957

Chinese Chop Suey Creole Spaghetti Cranberry Salad Waldorf Salad Rice - Noodles - Banana Bread Cinnamon Roulettes Chocolate Cake Cream Puffs Custard Filling Choc. Sauce & Whipped Cream Butter Scotch Sauce

Wed. Oct. 2, 1957 Mon. Oct. 7, 1957

Roast Fresh Ham - Gravy Cream of Pea Soup - Crackers Roasted Potatoes - Spinach Cheese & Bacon Sandwich Baked Sliced Tomatoes Tomato Slices with Cole Slaw Apple Sauce - Twin Mt. Muffins Chocolate Layer Cake Caramel Custard with Brownies

Wed. Oct. 9, 1957 Mon. Oct. 12, 1957

Spaghetti & Meat Balls Beef Stew - Vegetables - Dumplings Polish Salad Pear & Cream Cheese Salad Pop-o-vers Bran raisin Muffins Cherry Pie –Cheese Banana Cream Pie

- 9 - Wed. 16, 1957 Mon Oct. 21, 1957

Swiss Steak - Boiled Potato Veal Cutlet Des Moines Squash Scalloped Potato –Corn Corn Bread Oatmeal Muffins Lettuce with Russian Dressing Apple Roll Apple Crunch & Cream Lemon Sauce

Wed. 23, 1957 Mon. Oct. 28, 1957

Roast Turkey Turkey Vegetable Soup Stuffing - Gravy Dumplings Potato - Butternut Squash Peach & Cottage Cheese Salad Celery - Cranberry Sauce Spiced Apple Muffins Baking Powder Biscuits Molasses Cake Cornflake Dessert - Hard Sauce Whipped Cream

Wed. Oct. 31, 1957 Mon. Nov. 4, 1957

Roast Pork - Gravy Cream of Tomato Soup - Crackers Roasted Potatoes - Squash Shrimp & Egg Salad Roll Bran Muffins Potato Chips - Fruit Salad Orange Gelatin Salad Spice Cake Pumpkin Chiffon Pie

Fri. Feb. 14, 1958 Mon. March 17, 1958

Baked stuffed Flounder Roll Corned Beef Hash - Catsup - Relish Crab Sauce Buttered Parsnips Roasted Potato - Asparagus Grapefruit & Plums Salad Baking Powder Biscuits Cream Dressing Chef Salad Cinnamon Twists Valentine Dessert Apple Roll - Lemon Sauce

These are a few of the menus from Essex Aggie 1957-58. That would have been the year that I was cooking for the teachers dinning room, but I think that we ate just as good down stairs.

Louise (Landford) MacDonald class of '58 & '59

General Information Page 07

- 10 - METHODS OF COOKING

Boiling Boiling is indicated by heavy bubbling on the sin-face of the water. Simmering Simmering is indicated by the appearance of bubbles around the sides of a pan. Parboiling Parboiling means to cook partly. Searing Searing means to brown slightly. This takes a high temperature and is done to improve color and flavor. Broiling Cooking over direct heat. Pan Broiling Cooking without additional grease in a hot frying pan. Sautéing Cooking in a small amount of grease. (2 or 3 tbsp.) Frying Cooking in a little hot fat. Deep Fat Frying Cooking by immersion in hot fat. Baking Cooking in the dry heat of an oven. It may be done at a high or a low temperature. Roasting Roasting is the same as baking only it applies to meat. Stewing Simmering gently in a small amount of water. Food is usually seared before it is stewed. Steaming Cooking in the steam that rises from boiling water. Basting Wetting the article that is baking or roasting with fat, butter, or with its own liquid. Braising A combination of stewing and baking. Food is cooked in the oven with water in a tightly covered pot. Pot Roasting Searing and cooking in a tightly covered pot with a little water on the top of the stove. Poaching Cooking by surrounding with simmering water in a shallow pan. Scalding To heat just below the boiling point. Milk is scalded in a double boiler. Blanching To dip in boiling water to remove the skins or to improve the color and flavor.

Foods #33 –9/15/54 General Information Page 08 - 11 - Measurements

1. Sift flour before measuring 2. All measurements level unless otherwise stated. 3. Demonstrate measurements of dry, liquid and fat materials, 4. Scant measurements. 5. Few grains - speck

Abbreviations tsp, or teas, or t teaspoon tbsp. or tbs. or T tablespoon c. cup qt. quart gal. gallon spk. speck gr. grain oz. ounce lb. pound pk. peck bu. bushel

Measurements

1/8 cup - 2 T 3 T - 1 beaten egg 3 teas. - 1 T 5 c. coffee - 1 lb. 16 T. - 1 cup 2 c. cream of tarter - 1 lb. 4 cups - 1 quart 1 oz. chocolate - 1 square 4 quarts - 1 gallon 1/2 lb. cream cheese - 3/4 cup 16 oz. - 1 lb. 3/4 T cocoa - 1 sq. chocolate 1 oz. - 2 T of liquids 4 c. cocoa - 1 lb. 2 cups butter - 1 lb. 4 c. cranberries - 1 lb. 2 cups sugar - 1 lb. l5 lbs. potatoes - peck 2 3/4 c. brown sugar - 1 lb. 3 cups raisins - 1 lb. 4 cups flour - 1 lb. 1 1/2 cups nut meats from 1 lb. of whole walnuts 4 c. American cheese - 1 lb. 4-5 cups of shelled walnuts - 1 lb.

General Procedure in Preparing Flour Mixtures

1. Get out pans and properly prepare as directed. 2. Carefully measure all ingredients. Have everything ready before you begin to mix. 3. Light the oven and regulate. 4. Mix. 5. Bake.

R.E. 16 - 3/9/49 General Information Page 09 - 12 - Batters and Doughs

Quick Breads

Batter is a mixture of flour and some liquid (usually combined with other ingredients as sugar, salt, etc.) of consistency to pour easily, or to drop from a spoon.

Batters are termed thin - such as pour, or thick - such as drop, according to their consistency. Pour batter - 1 cup liquid and 1 cup flour Drop batter - 1 cup liquid and 2 cups f1our

Dough differs from batter inasmuch as it is stiff enough to be handled.

Soft dough - 1 cup liquid and three cups flour Stiff dough - 1 cup liquid and 4 cups flour

Baking Powder Biscuits 2 cups f1our 3 - tbsp shortening 5 tsp. baking powder 1 cup milk 1 tsp. salt

Mix dry ingredients and sift twice - Cut in shortening. Add gradual1y the liquid mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid owing to differences in flour. Toss on a floured board and pat lightly to 3/4 inch in thickness. Cut with a biscuit cutter. Place on a greased pan and bake in a hot oven l2-15 minutes. Brush over with milk before baking in order to get a better brown.

Emergency Drop Biscuit 1 1/2 cup pastry flour 3 tbsp. lard 3 1/2 tsp. baking powder 2/3 cup milk 3/4 tsp. salt Mix and sift dry ingredients, work in lard, using the tips of fingers; add milk mixing quickly. Drop by spoonful into buttered, hot iron gem pan and bake in hot oven 15 minutes.

Fruit Biscuits 2 cups flour 1/2 tsp. salt 5 tsp. baking powder 2 tbsp. sugar 2 tbsp. butter 2/3 cup milk 1/3 cup stoned raisins (finely chopped) 2 tbsp. citron (finely chopped) 1/3 tsp. cinnamon

Mix as for baking powder biscuits. Roll with fruit, sugar and cinnamon. Roll like a jelly roll; cut off pieces 3/4 inch in thickness. Place on buttered tin and bake in hot oven 15 minutes - Currants may be used in place of raisins and citron.

RE 1 Batters and Doughs Page 1 - 13 - Cream Scones

2 cups flour 1/3 tsp. salt 4 tsp. baking powder 4 tsp. butter 2 tsp. sugar 2 eggs 2/3 cup cream or milk

Mix and sift flour, baking powder, salt and sugar. Work in butter with tip of fingers, add eggs well beaten (reserving a small amount of unbeaten white) and cream. Toss on floured board, pat and roll to 3/4 inch in thickness. Cut in squares, brush with reserved white, sprinkle with sugar and bake in a hot oven 15 minutes.

Cinnamon Rolls

Follow same directions as for Baking Powder Biscuits using following mixture as a spread.

1/4 cup granulated sugar 1 tbsp. cinnamon

Mix cinnamon and sugar and then sprinkle over dough and roll as a jelly roll.

Cheese Roulettes

Roll baking powder biscuit dough 1/2 inch thick, spread with chopped cheese. Roll like a jelly roll, cut in half inch slices, place on buttered pan and bake 15 minutes in hot oven,

Butter Scotch Biscuits

Follow directions for Baking Powder Biscuits using the following mixture:

2 tbsp. butter 1/2 cup brown sugar, firmly packed Melt butter, sprinkle on sugar.

Marmalade Roulettes

Make as for Baking Powder Biscuits. Roll out and spread with melted shortening and marmalade. Roll as for butter scotch rolls and cut.

Orange Biscuits

Make plain baking powder biscuit adding a few gratings of orange peel. Cut and place on cookie sheet. Dip a lump of loaf sugar into orange juice and place in the center of the biscuit, or use orange juice for half the liquid in mixing the biscuits. Serve hot.

Foods #1 - l/28/55 Batters and Doughs Page 2 - 14 - Muffins

The most general method of mixing muffins is: Combine dry ingredients. Combine liquid ingredients including melted butter. Add all liquid to dry mixture as quickly as possible, mixing slightly. Muffins may also be made by the cake method of creaming shortening and sugar, adding eggs and alternating dry ingredients and liquid. Put mixture in greased pans and bake in moderate oven from 20 to 25 minutes. Each recipe should make 12 medium sized muffins.

Twin Mountain Muffins 1/4 cup butter 1 egg 1/4 cup sugar 1 cup milk 1/2 tsp. salt 1 cup milk 5 tsp. baking powder

Queen of Muffins 1/4 cup butter 1/2 cup milk (scant) 1/3 cup sugar 1 1/2 cups flour 1 egg 2 1/2 tsp. baking powder

Tea Muffins 3 tbsp. butter 1 cup milk 1/4 cup sugar 2 cups flour 1 egg 2 tsp. Cream of tarter 1 tsp. soda 1 tsp. salt

Berry Muffins 1/4 cup butter 4 tsp. baking powder 1/3 cup sugar 1/2 tsp. salt 1 egg 1 cup milk 2 1/3 cup flour 1 cup berries

Cream butter, add gradually sugar and egg well beaten; mix and silt flour, baking powder and salt; reserving 1/4 cup flour to be mixed with berries and added last; the remainder alternately with milk.

Graham Muffins 1 cup graham flour or entire wheat 1 tsp. salt 3/4 cup flour 1 cup milk 1/4 cup sugar 1 egg 3 tbsp. melted butter 5 tsp. baking powder

Date Muffins 1/3 cup oleo 3/4 cup milk 1/4 cup sugar 2 cups flour 1/2 tsp. salt 1/4 lb. dates 1 egg 4 tsp. baking powder

Cream oleo, add the sugar and dates chopped and creamed together and beater egg, half the milk and half the flour. Beat thoroughly and add remaining milk and flour. Beat hard. Have the baking powder sifted with the flour. Bake in buttered muffin pans about 20 minutes. Batters and Doughs Page 3 - 15 - Bran Muffins 1 cup flour 1 tsp, soda 2 cups bran 1/2 tsp. salt 1/2 cup molasses 1 cup milk (sweet or sour) 1 egg Mix and sift flour and salt and soda. Add bran. Mix thoroughly; add well beaten egg, molasses and milk, beat well. Bake 20 minutes in moderate oven.

Rye Breakfast Gems 1 cup rye flour 5 tsp. baking powder 1 cup bread flour 2 eggs 1/2 tsp. salt 1 cup milk 2 tbsp. molasses Golden Corn Cake 3/4 cup corn meal 3/4 tsp, salt 1 cup flour 1 cup milk 1/3 cup sugar 1 egg 5 tsp. baking powder 2 tbsp. shortening Pop Overs 1 cup flour 7/8 cups milk 1/13 tsp. salt 2 eggs 2 tsp. melted butter Mix salt and flour, add milk gradually, in order to obtain a smooth batter. Add egg beaten until light, add butter, beat two minutes, using egg beater turning into hot buttered iron gem pans, and bake 30 to 35 minutes in hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop Overs. Griddle Cakes (Pour Batter) 2 cups flour 1 tsp. baking powder 2 cups sour milk 1/4 tsp. salt 1 egg Mix according to directions under pour batters. Pour from tip of spoon on hot, greased griddle. When brown around the edges, and full of bubbles, turn and brown on other side. serve immediately, Plain Griddle Cake 2 cups flour 1 egg 1/2 tsp. salt 1 1/2 cups milk 3 1/2 tsp. baking powder 3 tbsp. fat Mix and sift dry ingredients. Add egg slightly beaten, also milk. Add melted shortening last. Beat well. Pour from tip of spoon on to hot, oiled griddle. When brown around edges, and full of bubbles, turn and brown on other side. Serve immediately. Bran Bread 2 cups graham flour 1/2 cup raisins 2 cups bran 2 tbsp. sugar 2 cups bread flour 2 cups sour milk 1 egg well beaten 1/2 tsp. baking powder 1 tsp. salt 1 tsp. soda 1/2 cup molasses Mix sugar, salt and egg. Add the molasses, then the sour milk. Stir in slowly bran and graham flour, then bread flour sifted with soda and baking powder. Add floured raisins and mix thoroughly. Bake in moderate oven 45 minutes. This recipe makes 2 loaves.

RE 1 - 3/18/49 Batters and Doughs Page 4 - 16 - Orange Nut Bread

2 cups bread flour 1/2 cup sugar 2 cups graham flour 1 cup candied orange peel, 4 tsp. baking powder or rind of 1 orange 2 tsp. salt and juice of 1/2 orange 1 egg 1/2 cup nut meats 1 cup milk

Mix dry ingredients and sprinkle 2 tbsp, flour over nuts and peel. Beat egg until light and add to milk, then pour over dry ingredients, stirring and beating mixture until smooth. Add nuts and orange peel or rind and juice. Pour into greased pans and bake 45 minutes in a moderate oven.

Nut Bread No. 1

Beat egg and add sugar. Mix and sift flour, baking powder, salt; add alternately with milk. Mix in nuts. Let stand in pan 20 minutes before baking. Bake one hour in moderate oven.

Nut Bread No. 2

1 cup cornmeal 1/2 cup nutmeats 2 cups bread flour 2 tbsp. sugar 1 egg well beaten 2 cups sour milk 1 tsp. salt 1/2 tsp. baking powder 1/2 cup molasses 1 tsp. soda 2 cups graham flour

Mix as for Bran Bread

Doughnuts

4 cups flour 1 tsp. salt 1 cup sugar 1/2 tsp. nutmeg 2 tsp. cream of tartar 2 eggs well beaten 1 tsp. soda milk (about 3/4 cup)

Mix and sift dry ingredients, add eggs and milk. Shape and fry at temperature of 375 deg. Remove from fat and place on brown paper to drain.

RE 1 –3/18/49 Batters and Doughs Page 5 - 17 - Date Nut Bread

2 cups flour 1/2 tsp. salt 3/4 lb. dates 1 egg 1 tsp. soda 1 tsp. fat 1 cup hot water 1 tsp. baking powder 1/2 Cup sugar 1/2 cup nuts

Cut dates in small pieces. Put soda & fat with hot water and pour over dates. Cool this and add sugar, salt, beaten egg and sifted dry ingredients; add nuts. Put in greased pan and bake in moderate oven 350° 3/4 of an hour, 1 loaf. Spiced Apple Muffins 2 cups flour 1/2 tsp. salt 4 tsp. baking powder 1 egg 1/2 tsp. cinnamon 1 cup milk 1/2 cup sugar 1/4 cup me1ted shortening 1 cup chopped apples Mix and sift dry ingredients. Add the chopped apples. Beat egg and add milk and melted shortening. Add to dry ingredients mixing slightly. Put into muffin pans. Sprinkle tops with cinnamon and sugar using 2 tsp. sugar and 1/2 tsp. cinnamon. Bake at 375 °

Pineapple Bran Muffins 1 cup flour 1/2 cup molasses 1 tsp. salt 1 cup unsweetened pineapple juice 1 tsp, baking powder 2 tsp. shortening 1 cup graham flour 1/4 cup milk 1 cup bran 1 egg (if desired) Mix all dry ingredients. Mix a1l liquids. Mix the two together and bake at 375°.

Fruit Fritters 1 1/3 cup flour 3/4 cup crushed pineapple 2 tsp. baking powder 1/2 cup pineapple juice 1/2 tsp. salt 1 tsp. 1emon juice 1 cup banana cubes 2 eggs 2 tsp. melted shortening Mix and sift dry ingredients. Add juices, egg and shortening. Mix well and add fruit, drop from a tablespoon carefully into fat at a temperature of 375°. Serve with Maple Syrup or mock maple made by cooking 1 cup brown sugar and 1/3 cup water.

Fritter Batter

1 1/3 cup flour 1/4 tsp. salt 2 tsp. baking powder 2/3 cup milk 1 egg well beaten Mix and sift dry ingredients, add milk gradually and egg.

Pieces of apple - banana - pineapple etc. may be dipped in this batter and fried in deep fat at a temperature of 385°.

RE 1 –3/18/49 Batters and Doughs Page 6 - 18 - BEVERAGES

A beverage is any drink. Water is s beverage provided for man by nature. Water is an essential to life. All beverages contain a large percentage of water, therefore their uses shou1d be considered.

1. To quench thirst. 2. To introduce water into the circulatory system. 3. To regulate body temperature. 4. To assist in carrying off water. 5. To nourish. 6. To stimulate the nervous system and various organs. 7. For medicinal purposes.

How To Make Tea 3 tsp. tea 2 c. boiling water

Scald in earthen or china teapot. Put in tea and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar or milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done so large an amount of tanning is expected that various ills are expected to follow.

To Make Coffee For One

Allow two tbsp. ground coffee to one cup of cold water. Add coffee to cold water, cover closely and bring to boiling point and boil three minutes. Let stand on back of range for 5 minutes; serve.

Breakfast Cocoa 1 1/2 tbsp. prepared cocoa 2 c. boiling water 2 tbsp. sugar 2 c. milk few grains salt

Scald milk. Mix cocoa, sugar and sa1t, dilute with one-half cup boiling water to make a smooth paste. Add remaining water and boil five minutes; turn into scalded milk and beat two minutes, using egg beater, when froth will form, preventing scum.

Chocolate Syrup (for Milk Shakes)

4 sq. unsweetened chocolate 1/8 tsp. salt 1 3/4 c. sugar 1 1/2 c. boiling water

Melt chocolate in saucepan placed in a larger saucepan of boiling water, add sugar and salt end stir until well mixed; then pour on gradually, while stirring constantly boiling water. Stir until smooth, bring to boiling point and let boil 5 minutes. Cool, turn into a jar and keep in ice box or cold place.

Beverages Page 1 - 19 - Bread Making

Fermented bread is made by mixing to a dough; flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment.

Sugar is usually added to hasten fermentation. Dough is then kneaded that the ingredients may be thoroughly incorporated, covered and allowed to rise in a temperature of 68°F until dough has doubled its bulk. The change has been caused by action of the ferment which attacks some of the starch in flour, and changes it to sugar, and sugar is turned to alcohol and carbon dioxide, thus lightening the whole bread.

Dough is then kneaded a second time to break bubbles and distribute evenly the carbon dioxide. It is shaped in loaves, put in greased bread pans (they being half filled) covered, allowed to rise in temperature same as for first rising to double bulk. If risen too long it will be full of large holes, if not raised long enough it will be heavy and soggy. If pans containing loaves are put in too hot a place while rising, a heavy streak will be found near bottom of loaf.

How to Shape Loaves and Biscuits

To shape bread dough in loaves, divide dough in parts, each part large enough for a loaf, knead until smooth and if possible avoid seams in under part of loaf. If baked in brick pan place two loaves in one pan, brushed between with a little melted butter.

If baked in long, shallow pan, when well kneaded, roll with both hands to lengthen, care being taken that it is smooth and of uniform thickness.

To shape broad dough in biscuits pull or cut off as many small pieces (having them uniform size) as there are to be biscuits. Flour palms of hands slightly; take up each piece and shape separately lifting with thumb and first two fingers of right hand, and placing in palm of left hand, constantly moving dough round and round while folding towards the center; when smooth turn it over and roll between palms hands. Place in greased pans near together brushed between with a little melted butter, which will cause biscuits to separate easily after baking. For finger rolls shape biscuits and roll with one hand on part of board whore there is no flour until of desired length, care being taken to make smooth, and uniform size, and round at ends.

Biscuits may be shaped in a great variety of ways, but they should a1ways be small. Large biscuits, though equally good, never tempt one by their daintiness.

Bread is often brushed over with milk or butter before baking to make a darker crust.

When bread is allowed to rise over night a small piece of yeast cake must be used, 1/4 yeast cake to 1 pint liquid is sufficient, 1/3 yeast cake to 1 quart liquid. Bread mixed and baked during the day requires a larger quantity of yeast; 1 yeast cake, or sometimes even more to 1 pint of liquid. Bread dough mixed with a larger quantity of yeast should be watched during rising end cut down as soon as mixture doubles its bulk. If proper care is taken the bread will be found most satisfactory, having neither “yeasty” nor sour taste.

Breads Page 1 - 20 - Baking of Bread

Bread is baked: 1, to kill ferment; 2, to make soluble the starch; 3, to drive off alcohol and carbon dioxide; and 4, to form brown crust of pleasant flavor. Bread should be baked in a hot oven. If the oven be too hot the crust will brown quickly before the heat has reached the center, and prevent further rising. Loaf should continue rising for first 15 minutes of baking, when it should begin to brown and continue browning for the next 20 minutes. The last 15 minutes it shou1d finish baking, when the heat may be reduced. When bread is done, it will not cling to sides of pan, and may be removed. Biscuits require more heat than loaf bread, should continue rising the first five minutes, and begin to brown in 8 minutes. Experience is the best guide for testing temperature of oven. Various oven thermometers have been made, but none have proved practical. Bread may be brushed over with melted butter, 3 minutes before removed from oven if a more tender crust is desired.

Care of Broad After Baking

Remove loaves at once from pans and place side down on a wire cake or bread cooler. If a crisp, crust is desired allow bread to cool without covering; if soft crust, cover with a towel during cooling. When cool, put in tin box or stone jar and cover closely.

Never keep brad wrapped in cloth, as the cloth will be absorbing moisture and transmit an unpleasant taste to bread.

Bread tins or jars should be washed and scalded twice a weak in winter and every other day in summer; otherwise broad is apt to mould. As there are so many ways of using small and stale pieces of bread, care should be taken that none is wasted.

Bread Milk and water bread, mixed, raising and baked in 5 hours. 1 c. scalded milk 1 yeast cake dissolved in 1/4 c. 1 c. boiling water. lukewarm water 1 tbsp. lard 6 cups sifted flour, or 1 c. white flour 1 tbsp, butter and enough entire wheat flour to knead 2 1/2 teas. salt 2 tbsp. sugar or molasses

Put butter, lard, sugar, and salt in bread raiser; or large bowl without a lid, pour on hot liquid; when lukewarm add dissolved yeast cake and 5 cups flour; then stir until thoroughly mixed, using a knife or mixing spoon. Add remaining flour, mix and turn on a floured board, leaving a clean bowl; knead to mix ingredients until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Some practice is required to knead quickly, but the motion once acquired will never be forgotten. Return to bowl, cover with clean cloth kept for the purpose and board or tin cover; let rise over night in temp. of 65°F, In morning cut down; this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time, dough may be again raised, and re-cut down to loaves or biscuits after first cutting.

When properly cared for bread need never sour. Toss on board slightly floured, knead to distribute the air, shape into loaves or biscuits, place on greased pans, having pans nearly half full. Cover and let rise in hot oven. This recipe will make a double loaf of bread and pan of biscuits. Bread shortened with butter has a goof flavor but it is not as white as when lard is used.

Breads Page 2 - 21 - Parker House Rolls –Quick process 2 hrs.

1 cup scalded milk 1 teas. salt 1 1/2 tbsp. butter 1 1/2 yeast cakes dissolved 1 tbsp. sugar in 1/4 c. lukewarm water 3 cups flour

Add butter, sugar and salt to milk. When lukewarm, add dissolved yeast cake and 1 1/2 cups flour. Beat thoroughly, cover and let rise until light. Cut down and add enough flour to knead. (It will take about 1 1/2 cups).

Let rise again, toss on slightly floured board, pat, and roll out to 1/3 inch thickness. Shape with biscuit cutter first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over 1/2 of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover and let rise; and bake in hot oven 12 to 15 minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape.

Parker House rolls may be shaped by cutting or tearing off small pieces of dough and shaping round like a biscuit. with handle of knife or toy rolling pin roll through the center of each biscuit, brush edges of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover let rise and. bake.

Salad or Dinner Rolls

Use same ingredients as for Parker House Rolls, allowing 1/4 cup butter. Shape in small biscuits and let rise until light and well puffed. Place closely in buttered pan brushing with butter between biscuits, cover, let rise, and bake from 12 to 15 minutes. From this same mixture, crescents, braids, clover leaves, and other fancy shapes may be made.

Sweet French Rolls 1 cup milk 1 tsp, salt 1 yeast cake dissolved 1 egg yolk of one egg in 1/2 cup lukewarm water 1/4 cup melted butter flour, 1/4 cup sugar 1/8 tsp. mace

Scald milk, when 1ukewrarm, add dissolved yeast cake rind 1 1/2 cup flour, beat well, cover, and let rise until 1ight. Add sugar, salt, eggs well beaten mace and butter and enough more flour to knead, let rise again, shape and bake same as sa1ad rolls or roll up like jelly roll, and cut in one-inch pieces.. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or 1/2 tsp. 1emon extract may be substituted in place of mace.

Breads Page 3 - 22 - Luncheon Rolls

1/2 cup scalded milk 2 tbsp, melted butter 2 tbsp. sugar 1 egg 1/2 tsp. salt Few gratings from rind of lemon 1/2 yeast cake dissolved flour in 2 tbsp. lukewarm water

Add sugar and salt to milk, when lukewarm, add dissolved yeast cake and 3/4 cup flour, cover and let rise, then add butter, egg well beaten, grated rind of lemon, and 1 1/4 cup flour. Let rise again, roll to 1 inch thickness, shape with small biscuit cutter, place in buttered pan close together, let rise again, and bake. These rolls may be ready to serve in 3 hours if one and one half yeast cakes are used.

Rolled Oats Bread

2 c. boiling water 1/2 yeast cake dissolved in 1/2 c. molasses 1/2 c. lukewarm water 1/2 c. salt 1 cup rolled oats 1 tbsp. butter 4 1/2 c. flour

Add boiling water to oats and let stand 1 hour. Add molasses, salt, butter, dissolved yeast cake and flour. Let rise to double its bulk, beat thoroughly, turn into buttered pans; let rise again and bake 45 minutes. Hot Cross Buns

1 c. scalded milk 3/4 tsp. cinnamon 1/4 c. sugar 3 cups flour 2 oz butter 1 egg 1/2 teas salt 1/4 c. raisins (quartered) 1/2 yeast cake dissolved in 1/4 c. lukewarm water

Add butter, sugar, and salt to milk, when lukewarm, add dissolved yeast cake, cinnamon, flour and egg well beaten; when thoroughly mixed, add raisins, cover and let rise over night. In morning, shape in form of large biscuits, place in pan one inch apart, let rise. Brush over with beaten egg and bake 25 minutes. Cool, and with ornamental frosting, make a cross on top of each bun.

Orange Bread

1/2 cup scalded milk 1/2 cup boiling molasses syrup 1 tbsp. shortening 4 tbsp. cooked orange peel 1/2 yeast cake dissolved (in very small pieces) in 1/4 cup lukewarm water 2 cups wheat flour 3 cups flour (1 cup entire wheat) Cook orange peel in boiling water until tender. Reserve the water and scrape membrane from inside the orange peel. Cut peel in very small pieces and soak 4 tbsp. rind in 4 tbsp. molasses and 4 tbsp. orange liquor. Mix milk, molasses mixture, add shortening and salt. When cool, add dissolved yeast cake and enough flour to make a sponge. Proceed as for Parker House Rolls and shape into any desired shape. Breads Page 4 - 23 - Bread Making

Fermented bread is made by mixing to a dough; flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment.

How to Shape Loaves and Biscuits

If baked in long, shallow pan, when well kneaded, roll with both hands to lengthen, care being taken that it is smooth and of uniform thickness.

Biscuits may be shaped in a great variety of ways, but they should a1ways be small. Large biscuits, though equally good, never tempt one by their daintiness.

Bread is often brushed over with milk or butter before baking to make a darker crust.

Breads Page 5 - 24 - Baking of Bread

Care of Broad After Baking

Never keep brad wrapped in cloth, as the cloth will be absorbing moisture and transmit an unpleasant taste to bread.

Breads Page 6 - 25 - Parker House Rolls –Quick process 2 hrs.

1 cup scalded milk 1 teas. salt 1 1/2 tbsp. butter 1 1/2 yeast cakes dissolved 1 tbsp. sugar in 1/4 c. lukewarm water 3 cups flour

Salad or Dinner Rolls

Sweet French Rolls 1 cup milk 1 tsp, salt 1 yeast cake dissolved 1 egg yolk of one egg in 1/2 cup lukewarm water 1/4 cup melted butter flour, 1/4 cup sugar 1/8 tsp. mace

Scald milk, when lukewarm, add dissolved yeast cake rind 1 1/2 cup flour, beat well, cover, and let rise until 1ight. Add sugar, salt, eggs well beaten mace and butter and enough more flour to knead, let rise again, shape and bake same as sa1ad rolls or roll up like jelly roll, and cut in one-inch pieces.. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or 1/2 tsp. 1emon extract may be substituted in place of mace.

Breads Page 7 - 26 - Luncheon Rolls

1/2 cup scalded milk 2 tbsp, melted butter 2 tbsp. sugar 1 egg 1/2 tsp. salt Few gratings from rind of lemon 1/2 yeast cake dissolved flour in 2 tbsp. lukewarm water

Rolled Oats Bread

2 c. boiling water 1/2 yeast cake dissolved in 1/2 c. molasses 1/2 c. lukewarm water 1/2 c. salt 1 cup rolled oats 1 tbsp. butter 4 1/2 c. flour

1 c. scalded milk 3/4 tsp. cinnamon 1/4 c. sugar 3 cups flour 2 oz butter 1 egg 1/2 teas salt 1/4 c. raisins (quartered) 1/2 yeast cake dissolved in 1/4 c. lukewarm water

Orange Bread

The mixing and baking of cake requires more care and judgment than any other branch of cookery.

Three kinds of cake mixture are considered: 1) Without butter; example, sponge cake. 2) With butter; example, cup and pound cake. 3) Chiffon - a combination of the two made with liquid fat.

In cake making: 1) The best ingredients are essential. 2) Great care must be taken in measuring and combining ingredients. 3) Pan must be properly prepared; oven heat must be regulated.

Grease pans with melted fat, using a butter brush. Just before pouring mixture dredge pans thoroughly with flour, invert and shake to remove all superfluous flour, leaving only a thin coating which adheres to fat. This gives to cake a smooth under surface which is especially desirable, if cake is to be frosted. Pans may be lined with paper. If this is done, paper should just cover bottom of pans.

In filling pans have the mixture come well to the corners and sides of pans leaving a slight depression in the center and then baked cake will be perfectly flat on top. Cake pans should be filled nearly 2/3 full if cake is expected to rise to top of pan.

The baking of cake is more critical than the mixing. Many a well mixed cake has been spoiled in the baking. In baking cake, divide the time required into quarters. During the first quarter, the mixture should begin to rise; second quarter continue rising and begin to brown; third quarter continue browning; fourth quarter, finish baking and shrink from pan. It is sometimes necessary to cover cake with brown paper. There is, however, danger of cake adhering to paper. Cake should be often looked at during baking and providing oven door is opened and closed carefully there is no danger of this causing cake to fall. Cake should not be moved in oven until it has risen to its full height. After this it is usually desirable to move it that it may be evenly browned. Cake, when done, shrinks from the pan and in most cases this is a sufficient test, however, in pound cake this rule does not apply.

Cakes are tested by pressing surface with tip of fingers. If cake feels firm to touch and goes back into place it is safe to remove it from the oven. When baking cake arrange to have nothing else in the oven, if possible. If cake is put in too slow an oven, it often rises over sides of pan and is often very coarse texture. If put in too hot an oven it browns on top before sufficiently risen, and its attempt to rise breaks through the crust, thus making an unsightly loaf, Cake will also crack on top if too much flour has been used. Small and layer cakes require a hotter oven than a loaf cake.

To remove cake from pan - Remove cake from pan as soon as it comes from the oven by inverting pan on a wire cake-cooler, or on a board covered with a piece of old linen. If cake is inclined to stick do not hurry it from pan, but loosen with knife around edges.

Foods #4 4/22/53 Cake Page 1 - 28 - General Directions for Mixing Cake

1. Cream fat 2. Add sugar gradually and cream well. 3. There are three accepted methods of continuing a. Add unbeaten eggs one at a time and beat thoroughly b. Beat eggs well and add to butter and sugar mixture. c. Add beaten yolks of eggs and fold in stiffly beaten whites of eggs the very last thing. 4. Add flavoring. 5. Add sifted dry ingredients and milk alternately. 6. Line cake pans with wax paper, not on sides.

Standard Butter Cake

1/3 cup fat 2 cups flour 1 cup sugar 3 tsp, baking powder 2 eggs 1/4 tsp. salt 1 tsp. vanilla 3/4 cup milk

Mix according to general directions using either method a, b, or c, in adding eggs. Bake in greased in moderate oven, 350° F, about 45 minutes. Layer cakes 375° F. Cup cakes 375° F

Spanish Spice Cake

Sift with dry ingredients 1/2 tsp. cinnamon and 1/2 tsp. allspice or mixed spices.

Chocolate Cake

Melt 2 squares chocolate and add to creamed fat, sugar and egg mixture. NOTE: Best results are obtained if 1 tbsp. flour is taken out for each square of chocolate added to cake mixture.

Lady Baltimore Cake

3 cups sifted flour 4 1/2 tsp. baking powder ¼ tsp, salt 1/2 cup shortening 1 1/2 cup sugar 1 tsp. vanilla 1/4 tsp. almond extract 1/2 cup milk 1/2 cup water 3 egg whites

Sift flour, add baking powder and salt. Cream shortening thoroughly. Add sugar gradually and cream together until light and, fluffy, Add flavorings. Add flour alternately with liquid, a small amount at a time. Beat after each addition until smooth. Fold in stiffly beaten egg whites, Bake in two greased 9 inch layer pans in moderate oven 370°F. Spread Lady Baltimore Filling between layers and Lady Baltimore Icing over top.

Cake Page 2 - 29 - Lady Baltimore Frosting and Filling

1 1/2 cup sugar 1/2 tsp, light corn syrup 2/3 cup boiling water 2 egg whites stiffly beaten 1 tsp. vanilla 6 figs chopped 1/2 cup raisins chopped 1/2 cup nuts chopped

Combine sugar, corn syrup and water. Bring quickly to a boil, stirring only until sugar is dissolved, Boil rapidly, without stirring until a small amount of syrup forms a soft ball in cold water, 240°F. Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes or until frosting is cool and of right consistency to spread. Use wooden spoon if too stiff for beater. For filling add enough frosting to fruit and nuts so it will spread easily. Put between layers and spread remaining frosting on top and sides of cake.

Marble Cake Melt one square of chocolate and add to half the cake mixture. Place mixture in pan in layer or design desired.

Devils Food Cake

2/3 cup fat 3 eggs 2 1/2 cup flour 3 tsp. baking powder 3 oz. unsweetened chocolate 1 1/2 cup sugar 1 cup milk 1/4 tsp. salt 1 tsp. vanilla

Cream butter thoroughly, add sugar, a little at a time. Separate eggs, beat yolks until thick. Add to creamed butter and sugar, mix thoroughly. Add milk and flour, which has been sifted with baking powder and salt, alternately, a little at a time. Add vanilla and melted chocolate. Fold in stiffly beaten egg whites. Put into 3 greased and floured cake tins and bake 25 to 30 minutes.

Icing & Filling

1/2 tbsp. butter 5 tbsp. milk 3 oz. unsweetened chocolate 3 1/2 cup conf. sugar 1 tsp. vanilla

Float butter, milk and chocolate in top of double boiler; add flavoring and beat until creamy. If necessary, add more milk and spread thickly between layers and on top and sides of cake. Makes one 3 layer cake (8” tins).

Chocolate Cake

1/2 cup fat 1 1/2 cup flour 1 cup sugar 2 1/2 tsp. baking powder 2 eggs 2 sq. melted chocolate 1/2 cup milk 1/2 tsp. vanilla Cream butter, add sugar gradually, add yolks of eggs well beaten, Add flour, mixed and sifted with baking powder, alternately with milk and beat thoroughly. Then add chocolate and vanilla, Fold in stiffly beaten egg whites. Bake 40 minutes. Cake Page 3 - 30 - Layer Cake 1/3 cup fat 1/2 cup milk 1 cup sugar 1 3/4 cups flour 2 eggs 1/2 tsp, salt 2 1/2 tsp. baking powder Mix as General Cake directions. Bake in round layer cake pans.

Mocha Cake

Make as for Layer Cake. Spread with Mocha Frosting 1/3 cup fat 1 tbsp. breakfast cocoa 1 1/2 cup conf. sugar coffee infusion

Cream fat, and add sugar gradually, continuing the beating then add cocoa and coffee infusion, drop by drop, until of right consistency to spread, or force through pastry bag.

Cream Puffs

1/2 cup shortening 1 cup flour 1 cup boiling water 4 eggs unbeaten

Add shortening to water, heat until shortening melts and water boils again; add flour all at once; and stir vigorously until ball forms in center of pan. Cool slightly, add eggs one at a time, beating after each egg is added. Mixture should be very stiff. Shape on greased cookie sheet by dropping from spoon or using pastry bag. Bake until free from beads of moisture (40-45 minutes) in a moderately hot oven 375° If in doubt remove one from oven to test. Fill with Cream Filling, whipped creams or ice cream and frost with powdered sugar, plain icing or serve with sauce.

Cream Filling

2/3 cup sugar. 2 cups scalded milk 1/2 cup bread flour 1 tsp. vanilla or 1/2 tsp. 1/8 tsp. salt lemon extract 2 eggs or 4 egg yolks

Mix dry ingredients. Add scalded milk gradually. Cook 15 minutes in double boiler, stirring constantly until mixture thickens and occasionally afterwards. Add eggs, slightly beaten and cook 2 or 3 minutes longer. Cook and flavor. If thinner filling is desired use 1/3 cup of flour.

Surprise Cakes

2 sq. chocolate 1 1/3 cup flour 1 cup sugar 1/2 tsp. soda 2 egg yolks 2 egg whites 1/2 cup milk 1/2 tsp. vanil1a 2 tsp. fat 1/2 cup milk Melt chocolate in double boiler, add sugar. Into a cup put 1/2 cup milk and egg yolks. Add to chocolate mixture and cook for 2 minutes. Add fat, Take from stove and add flour and soda. Mix thoroughly and add 1/2 cup milk, egg whites beaten stiff and folded in last with vanilla. Bake at 380° in small cup-cake pans. Cut out inside and fill with marshmallow cream. Frost with fudge frosting. Cake Page 4 - 31 - Fudge Frosting

1 sq. chocolate 1 cup sugar 1/3 cup milk pinch cream of tartar

Cook as fudge being sure not to boil until every crystal is dissolved. Boil to 232°F. Cool and heat until consistency to spread. If it hardens before all is used, add small amount of warm water to thin to desired consistency.

Pineapple Cake Glaze 1/2 cup fat 2 1/2 cups flour 1 1/2 cup sugar 2 tsp. baking powder 1 egg 1/4 tsp. salt 1 cup cold water

Cream fat and sugar well, add well beaten egg. Mix and sift dry ingredients and add to first mixture alternately with water. In a cake pan or frying pan melt 2 tsp. Oleo and add 1 cup brown sugar, stirring until smooth. Spread with a layer of well drained crushed pineapple. Pour cake batter over this and bake in moderate oven.

Prune Cake

2 cups pastry flour 1 cup sugar 1/14 cup butter 1/2 cup sweet milk 1 tsp. soda 1/2 tsp. salt 2 eggs (separated) 1 tsp. cinnamon 1/2 tsp. allspice 1 cup stewed and mashed prunes

Cream butter and sugar thoroughly. Add egg yolks well beaten. Then stir in prunes. Sift together soda, spices, salt and flour, and add alternately with milk. Last, fold in beaten egg whites. Bake in loaf pan, 1 hour in moderate oven 325°F. Be sure prunes are thoroughly drained of all juice.

Gingerbread

1/2 cup molasses 1/2 tsp. ginger 1/2 cup sugar 1 tsp. cinnamon 1/3 cup shortening 1/6 tsp. cloves 1/2 cup boiling water 1/2 tsp. salt 1 egg 1 1/2 cup flour 1 tsp. baking soda

In a bowl put molasses, shortening, sugar. Add boiling water and stir to dissolve. Mix and sift dry ingredients and add to above mixture. Stir in center only. Stir in beaten egg and beat vigorously until smooth. Bake in square pan (8x8) in a moderate oven at 350°F for 30-40 minutes or until it springs back when lightly touched with finger. Always grease pan and line it with waxed paper. 10 servings.

Foods #4 l0/3/54 Cake Page 5 - 32 - Cream Sponge Cake

4 egg yolk 1 1/2 tsp. cornstarch 1 cup sugar 1 cup flour (scant) 3 tbsp. cold water 1 1/2 tsp. baking powder 1 tsp. lemon extract white 4 eggs 1/4 tsp. salt

Beat yolks until thick, add sugar gradually and beat 2 minutes. Then add water. Mix and sift cornstarch, flour, baking powder and salt, and add to first mixture. Fold in stiffly beaten whites and f1avoring. Bake one hour in a slow oven. This cake may be made with two eggs, and using 2 tsp. baking powder and 3 tbsp. water.

Never Fail Sponge

3 tbsp. cold water 4 eggs 1 cup sugar 1 tsp. baking powder 1 cup flour 1/2 tsp. lemon extract

Beat eggs slightly, add sugar. Beat mixture a long time until it is very light. Add water and lemon extract a little at a time as you fold in four. Bake in moderate oven 30 minutes. Temp. 300 medium.

Lady Fingers white 3 eggs yolks 2 eggs 1/3 cup powder sugar 1/3 cup flour 1/4 tsp. vanilla 1/8 tsp. salt

Beat whites of eggs until stiff and dry, and add sugar gradually, while beating constantly. Beat yolks of eggs until thick and lemon colored. Combine mixtures, add flavoring, then cut and fold in flour mixed and sifted with salt. Shape using a pastry bag and tube 4 1/2 inches long and 1 inch wide on a tin sheet covered with unbuttered paper. Sprinkle with powdered sugar, and bake 6 to 10 minutes in a moderate oven. True Sponge Cake

5 egg white 1 tbsp. lemon juice 5 egg yolks grated rind 1/2 lemon 1 cup sugar 1 cup flour sifted 4 times 1/4 tsp. salt

Beat whites until stiff but not dry; beat in half the sugar. Add lemon juice and rind to yolks and beat until thick arid lemon colored. Beat in remaining sugar. Combine mixtures. Cut and fold in flour sifted with salt and pour into unbuttered pan. Cut through mixture several times to break large air bubbles. Bake 1 hour or more in a slow oven 250° F. in angel cake pan.

Cake Page 6 - 33 - Swansdown Angel Cake

1 Cup sifted Swansdown cake flour 1 cup egg whites (8-10) 1/4 tsp. salt 1 tsp. cream of. tartar 1 1/4 cup sifted grain. sugar 3/4 tsp. vanilla 1/4 tsp. almond

Sift flour, measure, and sift 4 more times. Beat egg whites and salt. When foamy, add cream of tartar. Continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar, 2 tbsp. at a time, until all is used. Fold in flavoring. Sift small amount of flour over mixture and fold in carefully. Continue until all is used. Bake in ungreased angel pan in slow oven about an hour (300°F). Remove from oven and invert pan for an hour, or until cold, before removing.

Lord Baltimore Cake

1/2 cup fat 1 3/4 Cups flour 1 cup sugar 4 tsp. baking powder 8 egg yolks 1/2 tsp. salt 1/2 cup milk 1 1/2 tsp. vanilla

Cream butter and add half the sugar gradually while beating constantly. Beat egg yolks until thick and lemon colored, add remaining sugar and combine mixtures. Mix and sift dry ingredients and add to first mixture alternately with milk. Add vanilla. Turn into 3 floured pans and make layer cake or bake as one cake.

Seven Minute Icing

1 unbeaten egg white 7/8 cup granulated sugar 3 tbsp. cold water 1/2 tsp. baking powder

Place all the ingredients except the baking powder in a double boiler. Place over boiling water and beat with an egg beater for 7 minutes, or until it will almost hold its shape when dropped from beater. Add 1/2 tsp, flavoring and baking powder. Beat and spread on cake.

Coffee Seven Minute Icing Add 3 tbsp. of cold boiled coffee in place of water.

Chocolate Seven Minute Icing Use sane recipe adding 1 sq. melted chocolate immediately after frosting is cooked.

White Mountain Frosting

1 cup sugar 1/3 cup water 1/8 tsp. cream tartar or 1/2 tbsp. lemon juice 1 egg white

Put sugar, water and cream of tartar in pan, stir until sugar is dissolved, and bring to boiling point. Add 3 tbsp. of this syrup to beaten egg white, beating constantly after adding each spoonful. Boil syrup to 240° F or until it spins a long thread. Pour gradually onto egg whites beating constantly. Flavor. Cake Page 7 - 34 - Orange Frosting

To the grated rind of 1 orange add 1 tbsp. orange juice and 1/2 tsp. lemon juice. Let stand fifteen minutes. Strain and add slowly to I egg well beaten. Stir in confectioner’s sugar until of the consistency to spread.

Rich Shortcake

2 cups flour few grains nutmeg 1/4 cup sugar 1 egg or 2 yolks 4 tsp. baking powder l/3 cup butter 1/2 tsp. salt 3/4 cup milk

Mix dry ingredients and sift twice, work in shortening and add well beaten egg and milk. Pat out to 1/2 inch thickness. Cut and place on slightly greased Pan. Spread with melted butter and put another circle on top. Bake in hot oven.

Quick Mix Cakes

Golden Halo Cake

Quick Mix - No creaming Method Yield: Two 9 inch layers or three 8-inch layers.

Preparation: Pre-heat oven and set at 375°F. Line bottoms of two 9-inch or three 8-inch round layer cake pans with two layers of waxed paper. Have all ingredients at room temperature. Sift four before measuring.

Ingredients: Group I

1/2 cup vegetable shortening 1 tsp salt 2 cups sifted cake flour 3/4 cup milk 3 tsp. double acting baking powder 1 tsp. vani1la 1 1/4 cups sugar

Group II 2 eggs

Method: Place vegetable shortening in bowl. Sift together flour, sugar, baking powder, and salt into bowl. Add milk and vanilla. Beat 2 minutes on medium speed of electric mixer or by hand, using 150 stokes per minute. Throughout mixing time keep batter scraped from sides and bottom of bowl with rubber scraper. Scrape howl and beaters.

Add Group II Beat for 2 additiona1 minutes. Scrape bowl and beater. Pour equal amounts of batter into cake pans. Bake.

Baking Temperature: 375° F.

Baking Time: About 30 minutes

Cake Page 8 - 35 - Chocolate Cake

Quick Mix No Creaming Method Yield - Two 9-inch layers or Three 8-inch layers

Preparation: Pre-heat oven and set at 375° F.

Line bottoms of two 9-inch or three 8-inch round layer cake pans with two layers of waxed paper,

Have all ingredients at room temperature.

Sift flour before measuring.

Group I 1/2 cup vegetable shortening 1 tsp. salt 2 1/4 cups sifted cake flour 1 tsp. vanilla 1 3/4 cups sugar 1 cup milk 1 tsp. double acting baking powder *

Group II 2 sqs. melted chocolate 2 eggs 1/2 cup milk

Method: Place vegetable shortening in bowl. Sift together flour, sugar, baking powder and salt into bowl. Add vanilla and 1 cup milk. Beat 2 minutes on medium speed of electric mixer or by hand using 150 stokes per minute. Throughout mixing time keep Latter scraped from sides and bottom of bowl with rubber scraper. Scrape bowl and beaters.

Add. Group II. Beat for 2 additional minutes. Scrape bowl and beater. Pour equal amounts of batter into cake pans. Bake.

Baking Temperature: 375° F. Baking Time: 30 minutes. * May use 3 tsp, of single acting baking powder and 1/2 tsp. soda.

Quick Fudge Frosting

Yield: Filling and frosting for three 8-inch layers or two 9-inch layers.

1/2 cup vegetable shortening 3/4 cup sifted cocoa 1 egg yolk 1 3/4 cups sifted confectioner’s sugar 1 tsp. vanilla 1/4 cup boiling water 1/2 tsp. salt

Cream vegetable shortening until soft and fluffy. Add egg yolk, vanilla, and salt, Beat thoroughly. Sift together cocoa and confectioner’s sugar. Add alternately with boiling water. Beat until smooth and creamy.

Cake Page 9 - 36 - Betty Crocker Glorious Yellow Chiffon Cake

Use Softasilk Cake Four - and no other… It permits eggs and baking powder to exert their full rising action giving unusual lightness and volume. Large cake below makes 16 to 20 servings.

First preheat oven (pan sizes and temperatures below). Sift ample amount of Softasilk Cake Flour onto square of paper,

STEP 1 Measure (level measurements throughout) and sift together into mixing bowl: 2 1/4 cups sifted Softasilk Cake Flour (spoon lightly into cup, don’t pack) 1 1/2 cups sugar 3 tsp. baking powder 1 tsp. salt

Make a well and add in order:

1/2 cup cooking (salad) oil such as Wesson or Mazola 5 unbeaten egg yolks (medium-sized) 3/4 cup cold water 2 tsp. vanilla grated rind of 1 lemon (about. 2 tsp.)

Beat with spoon until smooth

STEP 2 Measure into large mixing bowl: 1 cup egg whites 7 or 8) 1/2 tsp. cream of tartar

Whip until whites form very stiff peaks, much stiffer than for angel food or meringue. Do Not Underbeat.

STEP 3 Pour egg yolk mixture gradually over whipped egg whites gently folding with rubber scraper Just until b1ended. Do Not Stir. Pour into ungreased pan immediate1y.

Blake in 9x13x2 in. oblong pan at 350° for 45 to 50 min. or until top springs back when 1ightly touched. This recipe may also be baked in a 10 in. tube pan, 4 in. deep, at 325° for 55 min., then at 350° for 10 to 15 min.

Immediately turn pan upside down, resting edges of oblong pan on 2 other pans or placing tube part of tube pan over neck of funnel or bottle. Let hang free of table until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen.

Cake Page 10 - 37 - CHIFFON CAKES

Betty Crocker Chocolate Chip Chiffon Cake

Make only with Softasilk, says Betty Crocker, Don’t risk failure with another flour, since proportions might not be right. Sift an ample amount of Softasilk Cake Flour onto a square of paper. Grate 3 sq. unsweetened or sweet chocolate on medium or course grater. Preheat oven (see pan sizes and temperatures below).

STEP 1: Measure (level measurements) and sift together into mixing bowl (2 1/4 cups sifted Softasilk Cake Flour (spoon lightly into cup, don’t pack) 1 3/4 cups sugar 3 tsp. baking powder 1 tsp. salt Make a well and add in order: 1/2 cup cooking (salad) oil such as Wesson or Mazo1a 5 unbeaten egg yolks (medium sized) 3/4 cup cold water 2 tsp. vanilla

Beat with spoon until smooth

STEP 2: Measure into large mixing bowl 1 cup egg whites (7 or 8) 1/2 tsp. cream of tarter

Whip until whites form very stiff peaks. They should be much stiffer than for angel food or meringue, Do Not Underbeat

STEP 3: Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do Not Stir.

Sprinkle over top of batter, gently folding in with a few strokes: 3 sq. unsweetened or sweet chocolate (3 oz.) medium or coarsely grated

Pour into ungreased pan immediately.

Bake in 10 in. tube, 4 in. deep, 325° 55 min. then increase to 350° 10 to 15 min. or 9x13x2 in. oblong pan, 350° 45 to 50 min. or until top springs back when lightly touched.

Immediately turn pan upside down, p1ace in tube part over neck of funnel or bottle, or resting edges of oblong pan on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over end hit edge sharp1y on table to loosen. 16 to 20 servings.

GLOSSY CHOCOLATE ICING. Melt together over hot water 3 sq. unsweetened chocolate (3 oz.), 3 tbsp, shortening. Cool slightly. Beat together until consistency to spread 2 cups sifted confectioners’ sugar, 5 tbsp. milk, the melted shortening and chocolate, 1/4 tsp. salt, 1 tsp. vanilla. For Allegretti trimming boat until foamy 1 egg white. Gradually beat in about 1 cup sifted confectioners’ sugar, then 1/2 tsp. vanilla. Using teaspoon, drip over top and let run down over sides in uneven lines. Cake Page 11 - 38 - It’s Fun to Roll Our Jelly Roll

You can mix it in one bowl It has four flavor variations It bakes in only 12 minutes You can fill it five ways It’s so easy to flip and roll It all adds up to wonderful eating

One-Bowl Jelly Roll

1 cup sifted all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon vanilla 1/2 Teaspoon salt 1/3 cup hot water 3 eggs 2 tablespoons powdered sugar

Sift together flour, baking powder and salt. Break eggs in large mixer bowl. Beat at high speed until lemon-colored. Gradually add sugar a tablespoonful at a time, beating constantly. Add vanilla. Reduce speed to slow. Add dry ingredients to egg mixture, beating only until blended. Add hot water all at once and beat to a smooth batter. Spread evenly in greased wax-paper-lined, l5 by 10 inch jelly roll pan. Bake in moderate oven (375°) for 12 to 14 minutes. Loosen cake carefully from sides of pan pith a spatula. Sift powdered sugar over cake, cover with towel, and turn out immediately. Remove wax paper. Quickly trim crisp edges of cake with a sharp knife. Beginning at narrow end, roll cake and towel together. Cool on rack. Unroll and fill Re-roll and frost as desired.

Variations

Blue Belle Jelly Roll

Bake One-bowl Jelly Roll. Beat 1 package (3 oz.) cream cheese with 2 tablespoons milk until smooth and fluffy. Spread cream cheese mixture in thin layer over cooled jelly roil. Top with cooled Blueberry Filling. Roll up carefully and place on serving platter. If desired, frost with additional cream cheese and garnish with a few blueberries. Chill until serving time.

Blueberry Filling: In saucepan combine 1/2 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt. Blend in juice drained from 1 can (14. oz.) blueberries. Cook over medium heat until thick, stirring constantly. Remove from heat. Add 1 tablespoon butter and 1 tablespoon lemon juice. Fold in well - drained blueberries. Cool.

Coconut-Orange Roll

To One-Bowl Jelly Roll recipe add 1 1/2 teaspoons grated orange rind along with the vanilla. Substitute 1/3 cup hot orange juice for the hot water. Bake and cool cake as directed. Spread cooled jolly roll with Coconut-Orange Filling. Roll up carefully and place on dessert platter. Frost outside with reserved filling. Sprinkle with 1/2 cup flaked coconut. Chill.

Coconut-Orange Filling: In heavy saucepan combine 2/3 cup sugar and 1/4 cup cornstarch. Blend in 1 cup orange juice. Cook over medium heat until thick, stirring constantly. Remove from heat. Add a little of hot mixture to 1 beaten egg and stir into hot mixture. Cook over low heat for 2 or 3 minutes longer. Stir in 2 tablespoons butter and 2 tablespoons lemon juice. Cool. Reserve one-third of filling to frost roll. To remaining filling, add 1/2 cup flaked coconut.

Foods #4 - 1/l2/58 & 2/12/58 Cake Page 12 - 39 - Pink Beauty Roll-up

In One-Bowl Jelly Roll recipe substitute for the hot water 1/3 cup raspberry juice, drained from 1 package (10 oz.) defrosted frozen raspberries. Heat juice before adding to batter. Bake as directed. Reserve drained berries for Raspberry Fluff. Fill roll with Raspberry Fluff. Re-roll and sift powdered sugar over roll. Chill.

If desired, frost roll with icing made from remaining raspberry juice, 2 tablespoons butter, and 1 cup sifted powdered sugar. Garnish roll with additional berries.

Raspberry Fluff: In small mixer bowl combine well-drained raspberries, 1 egg white, 1/2 cup sugar. 1 teaspoon vanilla, 1 teaspoon lemon juice, and dash of salt. Beat at high speed until mixture is fluffy and holds its shape, about 5 to 7 minutes.

Cocoa-Mocha Roll

In One-Bowl Jelly Roll recipe, substitute 1/4 cup cocoa and 3/4 cup sifted all-purpose flour for the 1 cup flour. Proceed as directed. Fill cooled cake with Mocha-Mallow Filling. Roll up and place on serving tray. Frost with 1/2 package (6 oz.) semisweet chocolate pieces, melted with 1 tablespoon shortening over hot but not boiling water. Or you may want to reserve some of the filling to frost roll. Chill.

Mocha-Mallow Filling: Combine 1 cup whipping cream with 1/3 cup firmly packed brown sugar and 1/2 teaspoon powdered instant coffee. Chill for 1/2 hour. Beat until stiff. Fold in 1 cup miniature marshmallows and 1/2 cup chopped pecans.

Choco-Mint Jelly Roll

Prepare One-Bowl Jelly Roll recipe. Fold in 1/2 cup chilled grated semisweet chocolate with dry ingredients. Bake and cool as directed. Fill roll with Choco-Mint Filling, reserving some of filling for frosting top. Sprinkle with chocolate curls, if desired.

Choco-Mint Filling: Melt 1 package (6 oz.) semisweet chocolate pieces over hot (not boiling) water. Remove from heat. Stir in 1/2 cup dairy sour cream, 1/8 teaspoon salt, 1 teaspoon vanilla and 2 or 3 drops peppermint extract. Gradually add about 2 cups sifted powdered sugar until mixture is of spreading consistency.

Foods #4 - 2/l2/58 & 2/22/58 Cake Page 13 - 40 - IMPORTANT RULES TO BE FOLLOWED IN ALL CANDY MAKING

1. Always use wooden spoons for mixing. 2. It is worthwhile to use real butter always. 3. Have all ingredients measured and ready before starting to cook candy. 4. Always stir candy mixture back and forth in pan - stirring around the pan throws syrup on to the sides of dish and crystallization takes place more easi1y. 5. Bring mixture slowly to the boiling point. 6. Never let mixture boil until every grain of sugar is entirely dissolved. 7. Use wet brush to wash down sides of sauce pan and spoon before mixture is allowed to boil. 8. Never chop nuts for candy - break or cut into pieces. 9. When making cold water tests for candy remove sauce pan from flame.

Table of Temperatures for Sugar Syrup

Determination of Stages in Sugar Cookery

Stage Temperature Test

Thread 230°F Syrup forms a thread when 110°C dropped from a spoon.

Soft Ball 236°F Syrup forms a soft ball when 113°C dropped into cold water. Can be picked up but will not hold shape.

Hard Ball 252°F Syrup forms a hard ball when 122°C dropped into cold water.

Crack 270°F Syrup becomes brittle when 132°C dropped into cold water.

Hard Crack 293°F Syrup becomes very brittle 145°C when dropped into cold water.

Caramel 3100F Syrup changes color and becomes very hard and brittle when. cold.

R.E. #5 - 2/18/54 Candy Page 1 - 41 - Uncooked Candies

Uncooked Cream Fondant

2 tbsp. heavy cream 1 cup confectioner’s sugar 1 tsp, corn syrup Flavors Colors

Put cream and light-colored corn syrup in a bowl, add silted sugar gradually, stirring until smooth, and add as much sugar as is necessary to make a stiff paste. Add flavoring or coloring as desired and use as a filling for dates, fruits, nuts, or as centers for bonbons or chocolates.

Uncooked Egg Fondant

White 1 egg 3/4 tsp. vanilla 1/2 tbsp. cold water 2 cups confectioner’s sugar

Put egg white, water, and flavoring in a bowl, and beat until well blended. Sift sugar and add one spoonful at a time, stirring until well nixed, before each addition. Continue adding a spoonful at a time until mixture is very stiff, then take out on a hoard, and knead with the hands until perfectly Smooth. Use as stuffing for dates, for nut creams, or for centers for chocolate and bonbons.

Fondant may be colored by the addition of pink, green, yellow, lavender or orange color paste, and other flavors may be used instead of vanilla.

Parisian Sweets 1 cup figs 1 cup dates 1 cup nuts

Mix all together and grind in food chopper. Place on bread board dredged with powder sugar and knead thoroughly. Press into sheets about 1/2 inch thick. Cut into squares and triangles. Roll each piece in powdered sugar.

Fudges & Fondants 2 sq. chocolate 2/3 cup cream, sour 2 cups sugar 1 tsp. vanilla 1/3 tsp. salt

Nuts or marshmallow as desired. Pinch of cream of tartar may be used with sweet cream.

Melt the chocolate in saucepan over hot water, add sugar, and when well blended add sour cream slowly. Stir and bring slowly to boiling point, and boil without stirring to 234°F or until a soft ball is formed when a little candy is tried in cold water. This will not hold shape but you can pick it up.

RE #45 - 4/12/51 Candy Page 2 - 42 - Pour upon a marble slab or platter, slightly moistened by having been wiped over with a piece of damp cheese cloth, and leave undisturbed until cool. Add vanilla and salt, work with spatula or wooden butter paddle until mixture is thick and creamy, then knead with the hands until smooth. Roll out one fourth of an inch thick, or put in pan and cut.

This fudge may be melted by stirring in a saucepan over hot water. When poured on a loaf cake it makes a delicious frosting. This is a particularly good fudge and will keep soft and creamy a long time.

Brown Sugar Fudge or Penuche 2 tbsp butter few grains soda 2 cups brown sugar 1/4 tsp. salt 1 cup white sugar 1 cup coarsely chopped nut 1 cup tin cream meats 1 tsp. vanilla

Melt butter, add sugars, cream, and soda, stir until sugar is dissolved bring to boiling point and boil to 240°F., or until candy will form a firm ball when tried in cold water. Stir occasionally to prevent burning. Remove from fire and pour on marble slab sprinkled with cold water. When cool add salt and vanilla and work with a spatula until creamy as for fondant. When firm knead in nut meats and place between bars or in pan and when cold cut in squares. For cocoanut Penuche use 3/4 cup shredded cocoanut in place of the nut meats.

Vanilla Fondant

2 cups sugar 2 tbsp. light corn syrup 1 1/4 cup water 1 tsp. vanilla

Put sugar, water and corn syrup into a saucepan and cook, stirring constantly until sugar is dissolved. Remove the spoon and do not stir again. When candy begins to boil cover saucepan and cook 3 minutes. Remove cover and continue cooking until temperature of 238°F is reached. Remove from fire arid pour at once on a cold wet platter. Cool to 110°F (lukewarm). Beat with spatula until white and creamy, add vanilla and knead until mass is smooth and no lumps remain. Cold water test is soft ball. Put in a crock or glass jar and allow to ripen 2 or 3 days before using.

Butter Fondant

2 cups sugar 1 tsp. corn syrup 2/3 cup milk 2-8 tbsp. butter The more butter the better, but also the softer.

Pour sugar, milk and corn syrup in saucepan, and proceed as in Vanilla Fondant, adding butter after cooking.

R.E. 5 - 5/31/49 Candy Page 3 - 43 - Super Fudge

2 cups sugar 3/4 cup fondant 2/3 cup milk 2 tbsp. butter 4 sq. chocolate 2 tsp. vanilla 2 tbsp. light brown corn syrup

Break chocolate into snail pieces so that it will melt easily. Put the sugar, milk, chocolate, and corn syrup into a saucepan and cook slowly, stirring until sugar is dissolved. Continue cocking, stirring to prevent burning, until 236°F is reached. Remove from fire, add butter set aside to cool. When lukewarm add vanilla and fondant, beat until fudge has lost its glossy appearance and can be molded into various shapes or put into pan.

Divinity Fudge

2 cups sugar 1/3 cup water 2/3 cup corn syrup white of 2 eggs 1/2 cup water 1 tsp. vanilla 2/3 cup sugar 2/3 cup chopped nuts

Put two cups sugar, two thirds cup corn syrup, and half a cup of water in saucepan. Put two thirds cup sugar and one third cup water in another saucepan. Cook contents of first saucepan to 244°F, or until mixture forms a soft hail when tried in cold water. Twenty minutes after starting this mixture, begin cooking contents of second saucepan, and cook to 270°F or until mixture forms a hard ball when tried in cold water. Beat whites of eggs until stiff, add contents of first sauce pan slowly and heat with wooden spoon until stiff. Then slowly add contents of second saucepan, continuing the heating. Add nut meats and vanilla, turn into a buttered pan and cut when cold.

Hard Candies

Butterscotch Wafers

1 2/3 cups sugar 1 1/2 tbsp. butter 1/3 cup corn syrup 1 tbsp. molasses /2 cup water 1/4 tsp. salt few drops oil of lemon or 1/2 tsp. vanilla

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, and boil to 270° F or until it is brittle when tried in cold water. Remove from fire. Add butter and molasses, and cook to 280°F or until it cracks in cold water, stirring to prevent burning. While stirring move the spoon over every part of the bottom of the kettle. Be careful not to stir in just one spot, thus allowing the candy to burn on the other side of the saucepan. Remove from fire, add salt, flavor with oil of lemon, and drop from tip of spoon on oiled marble slab or tin sheet in wafers the size of a quarter of a dollar, or mold as lollypops.

R.E. 5 –5/31/49 Candy Page 4 - 44 - Lollypops

2 cups sugar 1 cup water 2/3 cup light corn syrup

Put the sugar, corn syrup and water into a saucepan and cook, stirring until the sugar is dissolved. Continue cooking, without stirring, until the temperature is 300° F. During the cooking wash the sides of the pan with a wet cloth to remove any sugar crystals. The last twenty degrees of cooking should be done more slowly so that there will be no discoloration of the syrup along the sides of the square pan. When done, remove from the fire, add coloring and flavoring, and stir only enough to mix. From this point work must be done very rapidly because the candy has been cooked to a high temperature and will harden quickly. For small lollypop drop from the tip of a tablespoon on a smooth greased slab or a greased inverted platter or baking sheets. The surface must be level or the lollypops will not be round. Press one end of a toothpick or skewer into the lo11ypops. If using decorations they should be placed on it while it is still warm, so that they can be pressed into the candy. For larger lollypops, pour the syrup from the pan instead of dropping it from the spoon. Loosen the lollypops from the slab as soon as are firm, before they are entirely cold. If a1lowed to remain until hard they will crack when being taken up.

Peanut Brittle

1 1/2 cups sugar 1 1/2- 2 1/2 cups shelled 2/3 cup corn syrup raw Spanish peanuts 2/3 cup cold water 1/2 tbsp. vanilla 2 tbsp. butter 1/2 tbsp. cold water 1/4 tsp. salt 3/4 tbsp. soda

Put sugar, corn syrup, and two thirds cup cold water in iron kettle, stir until mixture boils, cover, and boil three minutes. Remove cover and boil to 275°F. Remove thermometer. Add butter and peanuts heated in oven, and salt, and stir constantly about ten minutes, or until peanuts are cooked. Remove from stove. Add vanilla and soda dissolved in half a tablespoon cold water, stir to mix, and turn on slightly buttered marble slab or agate tray. Spread as thinly as possible and lift constantly while cooling, using a spatula and pull to distribute nuts evenly. Flatten with palm of hand, and break in pieces.

Nut Brittle

1 1/2 cups shelled nuts 1/2 cup corn syrup 1/4 tsp. salt 1/2 cup water 1 cup sugar 1 1/2 tbsp. butter 1/2 tsp. lemon extract

R.E. 5 - 6/8/48 Candy Page 5 - 45 - Use peanuts or any other nuts desired, sprinkle with salt, and place in oven to become hot. Put sugar, corn syrup, and water in saucepan, stir until it begins to boil, wash down sides of saucepan with a wet butter brush, and cook to 295°F or until mixture is very brittle when tried in cold water. Add butter, extract, and nuts, and turn into a buttered pan or tray. As soon as it can be handled, turn the mass over, and pull and stretch it out as thin as possible. Break in irregular pieces. In damp weather keep in covered jar that it may not become sticky.

Rice Crispie Candy

4 tablespoons molasses 1 tablespoons water 4 tablespoons sugar 1 tablespoon butter 1/2 pkg. Rice Crispies

Heat rice in oven. Boil other ingredients to hard ball stage. Very quickly add rice and mix well and pour into well buttered pan. Press down firmly with hands. Crease size of pieces before it is hard.

Toffee

1/2 cup brown sugar 1 tablespoon butter 1/2 cup white sugar 1/4 teaspoon salt 1/4 cup corn syrup 1/2 teaspoon vanilla 1/2 cup cream (thin) 1/2 cup chopped nut meats

Put sugar, corn syrup, and cream in saucepan and stir until boiling point is reached. Wash down sides of saucepan with pastry brush dipped in cold water, and cook to 240°F. Add butter and cook to 249°F. Remove from fire and add salt, vanilla, and nut meats. Pour on greased marble between bars or in a pan seven by four inches square. Cut in pieces one and one-half inches long by one-half inch wide.

Vanilla Caramels

1 cup sugar 1/8 tsp. salt 2/3 cup corn syrup 1 1/2 cups thin cream 1 teaspoon vanilla

Put sugar, corn syrup, and half a cup of cream in saucepan, stir until sugar is dissolved, bring to boiling point, and boil until mixture will form a soft ball when tried in cold water. Stir gently and constantly to prevent burning, making the spoon reach all parts of the bottom of the saucepan. Do not beat, as beating may cause the candy to become granular. As soon as candy forms a soft ball add another half cup of cream all at once. Boil until it again forms a soft ball in cold water, add remaining cream, and boil until candy will form a decidedly firm ball when tried in cold water. The caramels when cold will be of the same consistency as this firm ball. Add salt and vanilla. Pour caramel into a buttered pan nine by four inches. When cool cut in squares, and wrap in wax paper.

Candy Page 6 - 46 - If caramel should get sugary, return it to kettle, add more cream, and boil again. If all the cream is added at once, caramels may be made in a shorter time, but they will not be as rich and creamy.

Peel of 4 medium sized oranges 2 cups sugar 1 cup water in which orange peel has been cooked

With the point of a sharp knife, cut through the peel of the orange so that it can be easily removed in quarters. Cover with cold water, bring to the boiling point and cook slowly until soft. Drain, saving the water for making the syrup. Scrape out the white inner portion of the peel with a teaspoon. With scissors, cut the yellow skin into thin strips. To the sugar add 1 cup of the water in which the orange was cooked. Should there be less than a cup of this liquid add water to make up the measure. Boil to the temperature of 238°F (soft ball in cold water). Add the orange peel, a few pieces at a time, and cook slowly for 10 minutes or longer until most of the water has evaporated. Drain in a coarse sieve. Drop the orange peel a few pieces at a time, in a pan containing a layer of granulated sugar. Separate the pieces with fork. Roll until each piece is completely covered with sugar. Shake off any excess sugar. Velvet Molasses Kisses

1/2 cup molasses 1 1/2 tbsp. vinegar 1 1/2 cups sugar 1/4 tsp. cream of tartar 1/2 cup water 4 tbsp. butter 1/8 tsp. soda 1/2 cup Karo may be used in place of cream of tartar and resu1ting kisses will keep better.

Put molasses, sugar, water and vinegar in saucepan or iron kettle, stir until it boils to 256°F., or until mixture becomes brittle when tried in cold water. Stir constantly during last part of cooking. Pour on slightly buttered marble slab or agate tray, and when cool pull until light colored. While pulling, flavor with one teaspoon vanilla, or half a teaspoon of lemon extract, or a few drops oil of peppermint or wintergreen. Cut in pieces with scissors, and wrap in wax paper.

Salted Nuts

Raw peanuts with the red skins on are best for salting. Remove red skin by allowing to stand in boiling water for 5 minutes and then rubbing to remove skin. Almonds are blanched in a similar way. Dry nuts well before salting.

Method I Nuts may be mixed with small amount of oil (1 tsp. - 1 qt. nuts) Spread in shallow pan and baked 12-15 minutes or until delicately browned in a hot oven. Stir frequently. Sprinkle with salt.

Method II Blanched nuts may be put in sauce pan and covered with oil and cooked on top of stove. Unless nuts are in a colander they must be continually stirred to keep uniform color. Drain well when of desired color, and put on brown paper to absorb extra fat. Salt while warm. This oil may be saved and used for nuts over and over again. Although olive oil is preferred other salad oils are satisfactory.

Different varieties of nuts should be salted separately because they require varying lengths of time to brown. Pecans require very short time in oven or in oil.

R.E. 5 - 4/5/49 & 2/14/52 Candy Page 7 - 47 - Chocolate Fudge II

2 cups sugar 2 tsp. butter or substitute 1/2 cup milk or light cream 1 tsp. vanilla 2 squares chocolate 1/2 cup coarsely chopped nuts 2 tsp. light corn syrup

1. Put all ingredients except nuts and vanilla in sauce pan. Put over a low fire and stir carefully until all the sugar is dissolved. Then raise the heat and let boil, stirring carefully occasionally until it reaches the soft ball stage (236°)

2. Set aside to cool to lukewarm, when it begins to thicken on bottom.

3. Add vanilla and beat until just creamy and has lost its gloss and its sticky texture. Quickly stir in nuts.

4. Pour into a greased pan and pack down firmly.

5. When cold, cut into squares with sharp knife.

R.E. 5 - 2/14/52 Candy Page 8 - 48 - Food Preservation by Canning

The purpose of canning is to preserve food that it may be used over a long period. When good quality fresh fruits and vegetables are available at a moderate cost, home canning is worth the labor involved.

Methods

Open Kettle - suitable for acid foods such as most fruits and berries and tomatoes. Can Cooked –(Cold Pack Method) - Suitable for some fruits and all vegetables.

Equipment

Tin Cans and Sealer - This may be used in home but requires special and expensive equipment and is not advisable unless very large amounts of canning are done. Glass jars - Lightning type - most commonly used - rubber ring completes seal with metal bails on glass top. Screw top or Mason type - Zinc cover which screws on - rubber ring necessary. Economy type - Metal cover held on by metal clamp. Kettle - Wash boiler or other large deep covered kettle. Must have rack in bottom to keep jars from bottom and allow free circulation of water. Must be deep enough to allow water to come over top of jar at least one inch. Blanching Cloths or Basket - For partial cooking of product before packing into jar. Canning Lifter - Some typo of rack or lifter so that jars may be lifted from boiling water. Regular supply of smaller kettles, knives, etc.

Steps in Open Kettle

Grade product and prepare by peeling, cutting, etc. Cook in kettle with water or syrup until soft and pack immediately into sterilized jars. Product should be actually boiling when put into jar, and fill jar quickly and completely seal. Sterilization of jars means place in cold water and bring to boiling point and boil 5 minutes. This may not be necessary if jars are well washed. Be careful of breakage when putting in boiling product. Fill jar to overflowing.

Advantages of this method. Suitable for small amounts and quickly done. Jars are more nearly completely full upon completion. Especially good for stewed tomatoes or tomato juice.

Disadvantages. Only a few fruits and vegetables may be done this way. Less attractive packs. Products are more mushy. Loss of flavor. Not -as sure a method.

R.E.29 9/37 Canning Page 1 - 49 - Steps in Can Cooked Method

1. Test jars thoroughly to be sure they are perfect. Look for cracks and nicks. Put rubber in place - add small amount of water - completely seal. Does jar leak? Bail may be adjusted on lightning jar to make better seal. Wash very thoroughly. 2. Grade product and prepare as necessary. Only perfect and fresh fruits and vegetables should be canned. 3. Blanch as directed. This means a short boiling period. Its purpose is to shrink product, improve flavor, improve color, loosen skin and partially sterilize. This is frequently done in cloth bag or wire basket to facilitate quick moving about. 4. Cold dip. Quick plunge in cold water. Helps to set color, make easier to handle - continue process of sterilization. 5. Pack into jars in order to save space and make attractive appearance. 6. Put on rubber. 7. Fill jar to overflowing with boiling syrup or water. One teaspoon salt added to each quart of vegetables. 8. Put on cover and partially seal. Seal may be complete under some conditions. 9. Cook for required length of time. This may be done in kettle of water, pressure cooker or regulated oven. 10. Remove from canner and complete seal. 11. Cool, wipe, label and store away. General Rules for Fruits

1. Allow one cup syrup to each pint jar of fruit. 2. A good proportion of syrup is 3 parts of sugar to 2 parts water. Use 3/4 cup sugar and 1/2 cup water for 1 pint jar. 3. Boil 1 - 3 minutes for thin syrup. Boil 3 - 5 minutes for medium syrup. Boil 5 - 8 minutes for thick syrup. 4. Use acid proof utensils for blanching. 5. Fruit may be preserved without sugar, using only water.

Ratio of Uncooked to Canned Products

1 bushel Apples 20 quarts 1 bushel Peaches 18 quarts 1 bushel Pears 20 quarts 1 crate (16 qts.) Raspberries 14 quarts 1 crate (16 qts.) Strawberries 12 quarts 1 bushel Tomatoes 16 quarts 1 bushel String Beans 20 quarts 1 bushel Sweet Corn 12 quarts 1 bushel Peas 10 quarts 1 bushel Greens 7 quarts 1 bushel small Beets or Carrots 16 quarts

“Foods” Justin, Rust, Vail R.E.29 9/37 Canning Page 2 - 50 - Time-Table for Blanching and Processing

Time Expressed in Minutes

Water Bath Steam Pressure 212°F 10 Pounds Blanch Pts. Qts. Pts. Qts. FRUITS

Apples 1-2 18 24 Blackberries 15 20 Blueberries 1/4-1/2 15 20 Cherries 16 22 Cranberries 1-2 12 18 Currants 1/3-2/3 16 22 Gooseberries 1-3 12 18 Grapes 14 20 Peaches 3/4-1 1/2 25 30 Pears 1-3 25 30 Plums 25 30 Raspberries 12 18 Rhubarb 1-2 12 18 Quince 25 30 Strawberries 12 18

VEGETABLES (15—20)* Asparagus (3-5) 100 120 35 40 Beans, String 3-5 100 120 35 40 Beans, Shell 3-5 160 180 60 70 Beans, Baked 100 120 35 40 Beets 15-25 90 100 30 35 Carrots 3-5 90 100 30 35 Cauliflower 3-5 100 120 35 40 Corn 3-5 160 180 60 70 (l5-30)* Greens (3-5) 100 120 35 40 Peas 3-5 160 180 60 70 Peppers, Sweet 1-3 100 120 35 40 Squash, Winter 20-25* 120 140 45 60 Succotash 3-5 160 180 60 70 Tomatoes 1-1 1/2 30 40

MEATS 240 90

Note: * In steam.

“Food Preservation” Chenoweth and Cole Extension Department R.E.29 9/37 Canning Page 3 - 51 - Canning Tomatoes

1. Wash tomatoes thoroughly.

2. Look over for green or rotten fruit.

3. Sort tomatoes for size and ripeness.

4. Tomatoes are blanched by putting them in boiling water or pouring boiling water over them. Time for 1 to 1-1/2 minutes.

5. Cool

6. Put in cold water, core and pare and remove blossom end.

7. Quarter and put in washed jars

8. Fill jars, place in a pan to catch overflow, until 1/2 full; and then press down with a wooden spoon, fill to 3/4 full, press down, get solid and full jars.

9. Run a spatula around inside edge to remove air bubbles.

10. Add 1 tsp. salt to quart jar.

11. Wipe around rubber and body of jar.

12. Partially seal jar. Top boil only.

13. Process jars in large kettle for 45 minutes; have water 1 inch over jar tops.

14. Put finished jars on wooden board to cool and complete seal.

15. Test for leaks when cooled. Remove bail and lift jar by cover or lid. Cover should remain firm.

16. Re-seal jar.

17. Label

18. Store in cool, dry place.

Canning Page 4

- 52 - The First Cookies

By Helen Harrington Dowing

In a small town in one of the provinces of France, the most important baker in the section was given the honor of making a cake for the king’s visit. The only specification made was that it must be a cake that his Majesty had never before eaten. The baker tried and tried, than finally gave up in despair leaving the dough with which he was experimenting on the table.

A small boy coming in saw the dough and childlike, began making it into little cakes which he put into the oven and baked. When they came out of the oven he decided to dress them a bit with decorations and then he baked them again. Here they got their name of biscuit (meaning twice- baked). These cakes or biscuits were new and good so they were served to the king and at once became very popular. For a long time cookies were called biscuits and the English in many sections still call cookies by this name.

General Directions for Making Cookies

In making drop cookies it is always a wise idea to bake one cookie first. If this bakes properly we know the mixture to be the correct consistency but if it runs and spreads on the pan we know that the mixture needs more flour or else the oven is not hot enough. If cookie is tough and “bready” the mixture is too thick. Give cookies plenty of room on pan to spread a little without running into each other. Cookies will always be larger when baked so plan them small in the beginning. Smaller cookies are more dainty and more desirable for many occasions than larger ones.

Warm cookies should never be piled on top of each other but spread out evenly until cold and firm then put away in a covered container.

The secret of good rolled cookies is to have them thin and the secret of making them thin is having mixture cold and board clean.

It is necessary to watch the baking of cookies very carefully. Rolled cookies are so thin they bake very quickly.

Foods #12 - 2/8/55 Cookies Page 1 - 53 - Cookies

Scottish Fancies 2 eggs 2 l/4 cup rolled oats 1 cup sugar 1/2 tsp. salt 2 tbsp. melted shortening 1 tsp. almond extract

Beat eggs until light, add sugar gradually and stir in remaining ingredients. Drop from teaspoon onto oiled baking sheet. Bake slowly.

Bran Macaroons

2 egg whites stiffly beaten, add 1 cup sugar, continue beating and add following ingredients. Mix well and drop from spoon onto oiled baking sheet. 1/4 tsp. salt 1 tsp. vanilla 1 c. Pillsbury bran 1 tsp. baking powder 1/2 c. cocoanut Bake in a moderate oven. Remove from cookie sheet while warm.

Nut Flake Macaroons

2 egg whites 2 c. cornflakes 1/2 c. powdered sugar 1 c. chopped nuts 1/4 tsp. salt

Beat egg whites until dry and add sugar gradually with salt. Continue beating. Fold in cornflakes and nuts. Drop from spoon onto oiled pan and bake in moderately slow oven. Remove from pan immediately.

Cocoanut Macaroons

3 egg whites 1 tbsp. cornstarch 1 c. sugar 1 1/2 c. shredded cocoanut 1/2 tsp. vanilla

Beat egg whites stiff. Add sugar and cornstarch gradually boating all the tine with an egg beater. Cook in double boiler 15 minutes stirring all the time. Remove from stove, add cocoanut and flavoring. Drop from spoon onto a buttered baking sheet and bake 10 minutes in quick oven. Makes 30

Crackels Macaroons

1 c. Quick Quaker Oats 3 tbsp. butter 4 c. Quaker Crackels 3/4 c. sugar 1/4 c. shredded cocoanut 2 eggs 1/2 tsp. almond extract 1/2 tsp. salt. Mix crackels, oats, shredded cocoanut, add salt, cream butter and sugar; add wall beaten eggs. Stir in dry ingredients and mix well. Add flavoring. Drop from teaspoon on greased and floured baking sheet and bake 25 minutes in slow oven. Upon removing cookies from oven, lift from pan immediately. Yield - 2 doz. Cookies Page 2 - 54 - Cookies

Scottish Fancies 2 eggs 2 l/4 cup rolled oats 1 cup sugar 1/2 tsp. salt 2 tbsp. melted shortening 1 tsp. almond extract

Beat eggs until light, add sugar gradually and stir in remaining ingredients. Drop from teaspoon onto oiled baking sheet. Bake slowly.

Bran Macaroons

Nut Flake Macaroons

2 egg whites 2 c. cornflakes 1/2 c. powdered sugar 1 c. chopped nuts 1/4 tsp. salt

Cocoanut Macaroons

3 egg whites 1 tbsp. cornstarch 1 c. sugar 1 1/2 c. shredded cocoanut 1/2 tsp. vanilla

Crackels Macaroons

1 c. brown sugar 1 c. shortening 2 eggs 1 c. milk 3/4 tsp. soda 2 c. flour 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. baking powder 2 c. rolled oats

Make as cake adding rolled oats last. Drop from teaspoon onto an oiled baking sheet. Bake in a moderate oven 8 to 10 min. Makes 70

Sour Cream Cookies

1/4 c. butter 1 1/4 c. flour 1/2 c. sugar 1/2 tsp. salt 1 egg 2 tsp. Baking Powder 1/4 tsp. soda in 1/4 tsp. vanilla 1/4 c. sour cream 1/4 c. nuts 1/4 c. raisins

Cream butter and add sugar and well beaten egg. Dissolve soda in sour cream. Add to first mixture alternately with sifted dry ingredients. Add vanilla, raisins and nuts, Drop from spoon on oiled pan. Bake in moderate oven.

Chocolate Fudge Cookies

1 1/4 c. brown sugar 2 c. flour 1/2 c. butter 1 teas. Baking powder 1 egg 1/2 c. milk 2 sq. chocolate

Cream butter, add sugar and beaten egg, chocolate, dry ingredients and milk. Nuts if desired. Moderate oven.

Spice Drop Cookies 1 egg 1/2 c. sugar 1/2 c. molasses 1/2 c. boiling water 1/2 c. butter 1 teas. Soda 2 1/2 c. flour 1 cup raisins 1 teas. cinnamon 1/2 teas. Cloves Mix in order given.

Chocolate Cocoanut Cookies

1 can Rose condensed milk 1/2 lb. Dunham cocoanut 2 squares chocolate 1/2 teas. vanilla 1/2 teas. baking powder

Melt chocolate over hot water. Stir all other ingredients into it. Bake on sheet in slow oven 325° l0- l2 min. A good teaspoon for each one.

Cookies Page 4 - 56 - Ice Box Cookies

2 c. brown sugar 1 teas. baking powder 1 c. butter 1 teas. vanilla 2 eggs well beaten 1 c. chopped nut meats 3 1/4 cups flour Mix as cake. It is a stiff mixture. Mould into roll. Wrap in wax paper and place in ice box over night. Cut in thin slices and bake.

Chocolate Ice Box Cookies

1 c. brown sugar 1 tsp. soda dissolved in a 3. c. grain. sugar little water 1 c. fat l 1/2 C. almonds or walnuts 1 teas. cinnamon 2 sq. chocolate 1 teas. salt 4 cups flour 1/2 c. sweet milk Mix as cake. Put almonds in last. Knead. Shape as desired. Place in ice box. Slice after several hours. Bake

All Bran Butterscotch Cookies

1 c. butter 2 c. brown sugar 2 eggs well beaten 1 c. All Bran 3 c. flour 2 teas. baking powder

Cream butter, add sugar, eggs and All Bran. Mix well, sift flour and baking powder, add to first mixture. Shape in a roll, put in refrigerator over night. Slice thin and bake at 400°

Cocoanut Jumbles

1 cup butter 4 cups flour 2 cups sugar 2 tsp. baking powder 2 eggs 1/4 tsp. salt 1/4 cup milk 2 cups grated cocoanut 1 tsp. vanilla

Make as a cake. Roll to 1/8 inch in thickness. Cut with a round or doughnut cutter. Sprinkle with cocoanut. Bake in moderate oven.

Best Cookies Out

1 cup molasses 1 cup fat 1 cup sugar 2 tsp. soda 1/2 cup coffee 1 tsp. ginger 5 1/2 cups flour 1/2 tsp. salt

Cream fat and sugar together. Add molasses. Add sifted flour, dry ingredients alternately with coffee. Roll to 1/8 inch in thickness. Cut with a cutter. Bake in moderate oven.

Cookies Page 5 - 57 - Hermits

1/3 cup butter 1/3 cup raisins 2/3 cup sugar 1/2 tsp. cinnamon l egg 1/4 tsp. clove 2 tbsp. milk 1/4 tsp. mace or allspice 1 1/4 cup flour 1/4 tsp. nutmeg 2 tsp. baking powder

Cream butter, add sugar gradually then raisins, well beaten egg and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture out thin and bake in moderate oven.

Brown Sugar Cookies

2 cups brown sugar 1/2 cup butter & 1/2 cup lard 2 eggs (warmed to level itself) 1 tsp. soda 3 tbsp. water 5 cups flour 2 tsp. baking powder 1 tsp. vanilla 1 tsp. vanilla

Cream butter, add sugar, beaten eggs, soda, etc. Better to mix one day and roll and bake the next.

Date Nut Stick

3 eggs, beaten light 1/2 tsp. vanilla 1 cup sugar 1 cup nut meats 1 cup flour 1 lb. dates 1 tsp, baking powder 1/2 tsp. salt

Bake 30 minutes in moderate oven. Dust with powdered sugar.

Brownies

3/4 c. flour 1 c. sugar 1/2 tsp. baking powder 2 eggs 1/3 c. butter 1 tsp. vanilla 2 sqs. chocolate 1/2 c. walnuts

Mix and sift dry ingredients. Add butter and chocolate and melt. Combine eggs and sugar, add chocolate beating thoroughly. Add flour, flavoring and nuts. Pour into greased pan and bake in moderate oven.

Marguerites

2 eggs 1/2 teas. salt 1 c. brown sugar 1 c. nut meats 1/2 c. flour 1/4 teas. baking powder

Beat eggs slightly and add other ingredients. Put in small muffin pans and bake in moderate oven. These may be baked in a cake pan and cut in pieces. Cookies Page 6 - 58 - Filled Cookies

1/2 c. butter 1/2 teas. salt 1 c. sugar 2 teas. cream of tarter 1 egg 1 teas. soda 1/2 c. mi1k 1/2 teas. vanilla 3 1/2 c. flour

Bake as a cake. Roll to 1/8 inch in thickness. Place filling in center of’ a “round”. Moisten edge of round. Cover with a second round with a small opening in the center. Press two edges together. Bake in a moderate oven.

Filling 1 c. chopped raisins 1 tbsp. flour 1/2 c. sugar 1 teas. lemon juice 1/2 c. water

Mix all together and cook 3 to 5 minutes.

French Meringue or “Kisses”

4 egg whites 1 1/4 c. powdered sugar or 1/2 teas. vanilla 1 c. granulated sugar

Beat whites until stiff, add very gradually 2/3 of sugar and continue beating until mixture will hold its shape; add flavoring then fold in remaining sugar. Shape with spoon or pastry bag and tubes on cookie sheet covered with heavy paper. Bake 50 min, or until very dry — in very slow oven 250°F and remove from paper.

Nut Cookies

1/4 cup shortening 2 teasp. baking powder 1/2 cup sugar 1/2 teasp. Salt 2 eggs 1 tbsp. milk 1 cup flour 1 cup chopped nuts 1 teasp. vanilla or almond

Cream shortening and sugar. Add eggs well beaten. Sift dry ingredients together and add alternately with milk. Stir in nuts and flavoring and mix wel1. Drop from teaspoon on a greased baking sheet and place a nut on top of each. Bake in a moderate oven (375° - 4OO°F 12 to 15 minutes). Makes about three dozen cookies.

Peanut Butter Cookies 1 egg 1/2 cup shortening 1/2 cup brown sugar 1/2 cup peanut butter 1/2 cup white sugar 1 cup flour 1/2 teasp. soda

Beat egg, and sugar, peanut butter and shortening. Add flour and soda sifted together. Make small round balls and flatten out with a fork on cookie sheet or put in a pastry bag. Moderate oven. Cookies Page 7 - 59 - Crisp Oatmeal Cookies

1 1/2 cups quick H.O. 1/4 teasp. salt 1/2 cup brown sugar 1/2 cup shortening 1/2 cup flour 1/2 teasp. soda dissolved in 2 teasp. boiling water

Mix dry ingredients and add melted shortening and water. Mix with hands into a roll and chill in ice box or crop from a spoon and flatten out with a fork, making thin cookies.

Molasses Oatmeal Cookies

1/4 cup sugar 1 teasp. cloves 3/4 cup molasses 1 teasp. soda 3/4 cup shortening, melted 2 cups quick cooked oats 1/4 cup milk 2 cups sifted all-purpose 2 eggs, slightly beaten enriched flour 1 teasp. salt 1 cup raisins 1 teasp. cinnamon

Mix ingredients in order given; drop by teaspoon fulls on to greased cookie sheet one inch apart. Bake in a moderate oven (375°F.) for 8 to 10 minutes. Makes about four dozen.

Brown Rib Cookies

1 cup Spry 1 teasp. vanilla 2 eggs, well beaten 1 teasp. salt 2/3 cup sugar 2 1/2 cups sifted flour

Combine Spry, salt, and vanilla. Add sugar, then beaten eggs and beat thorough1y. Add flour and mix well. Drop from teaspoon on baking sheets grassed with Spry. (Or press through a pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth. Bake in a moderately hot oven (375°F.) 8 to 10 minutes, or until delicately browned. Makes 4 1/2 dozen.

R.E. c 3/27/47 Cookies Page 8 - 60 - DESSERTS

Plain Bread Pudding 4 cups milk 2 eggs 2 cups bread crumbs 1/2 tsp. salt 2 tbsp. butter 2 tsp. vanilla or 6 tbsp. sugar 1 tsp. spices

Scald milk, add bread crumbs. Beat eggs slightly and add remaining Ingredients, Pour into a buttered baking dish, Place baking dish in pan of hot water. Bake pudding slowly until it becomes firm and slightly brown - about 25 to 35 minutes at 375°. Serve with cream, hard sauce, chocolate or vanilla sauce

Vanilla Sauce 1/2 cup sugar 2 cups boiling water 2 tbsp flour 1 or 2 tbsp. butter 1/8 tsp. salt 1 tsp. vanilla

Mix sugar and flour thoroughly. Add boiling water slowly. Cook 10 minutes. Add butter and vanilla just before serving,

Hard Sauce 1/3 cup butter 1 tsp. hot water 1 cup confectioner’s sugar 1 tsp. vanilla

Cream butter, add sugar gradually, then flavoring. Chill and serve on hot puddings.

Chocolate Sauce 1 sq. chocolate 1 tbsp. butter 1 cup sugar 1/3 cup boiling water 2 tbsp. corn syrup 1/2 tsp. vanilla few grains salt

Melt chocolate, add butter and pour on water gradually. Bring to boiling point, add sugar and corn syrup. Boil 5 minutes, cool slightly. Add vanilla and salt.

Lemon Sauce 1/2 cup sugar 2 tbsp. butter 1 cup boiling water 1 1/2 tbsp. lemon juice 1 1/2 tbsp. cornstarch few gratings nutmeg few grains salt

Mix sugar and cornstarch, add water gradually, stirring constantly, boil 5 minutes, remove from fire, add butter, lemon juice and nutmeg.

Caramel Sauce

Caramelize sugar and add an equal amount of boiling water gradually, continue cooking 2-5 minutes.

R.E. 13 - Pg.1 - Desserts 5/31/49 Desserts Page 1 - 61 - Chocolate Bread Pudding

2 cups stale broad 2 eggs 1 qt. scalded milk 1/2 tsp. salt 2 Sq. melted chocolate 1 tsp. vanilla 2/3 cup sugar

Make as plain broad pudding. Melt chocolate over hot water. Add sugar and salt to chocolate and enough milk from the bread to make the chocolate of the right consistency to pour. Beat eggs slightly and add altogether. Pour into buttered baking dish and bake in a moderate oven.

Cocoanut Bread Pudding

Make as plain bread pudding adding 1/2 to 1 cup of cocoanut to the recipe.

Spiced Bread Pudding Make as plain bread pudding omitting vanilla and adding 1 teaspoon of mixed spice and 2 tbsp. of molasses.

Caramel Bread Pudding

4 cups milk 2 eggs 1/2 cup sugar 2/3 cup sugar 2 cups stale bread crumbs 1/2 tsp. salt 1 tsp. vanilla

Caramelize 1/2 cup sugar and add to milk, which has been scalded in a double boiler. When caramel has dissolved, add bread crumbs and let soak 30 minutes. Beat eggs slightly; add 2/3 cup sugar, salt and vanilla. Add to first mixture, turn into a buttered pudding dish, bake in a moderate oven one hour. Serve with whipped cream sweetened and flavored with vanilla.

Orange Bread Pudding

1 cup bread crumbs 1/2 cup sugar 2 tbsp. butter Juice of 2 oranges 2 cups scalded milk grated rind 2 oranges 2 egg yolks 1/2 cup cocoanut

Soak bread crumbs, butter and milk 30 minutes. Then add egg yolks, beaten with sugar and orange juice and rind. Add cocoanut. Pour into buttered baking dish. Bake in moderate oven until firm. Cover with meringue and brown.

Fruit Bread Pudding

2 cups soft bread crumbs 1 banana 1 egg 1 1/2 cups dates or raisins 2 3/4 cups scalded milk 1 cup sugar

Pour hot water over crumbs. Add sugar, well beaten egg and fruit. Pour into buttered baking dish and bake 45-60 minutes in moderate oven. R.E. 13 - 5/31/49 Desserts Page 2 - 62 - Tapioca Cream

1 qt. scalded milk 1/2 cup sugar 1/3 cup Minute tapioca 1/2 tsp. vanilla 3 eggs

Scald tapioca and milk together. When tapioca is transparent add slightly beaten egg yolks mixed with sugar and salt. Cook until smooth custard is formed, Cool. Add stiffly beaten egg whites and flavor. Chill. Note: If pearl tapioca is used soak 2/3 cup over night or several hours before adding to milk.

Maple Tapioca Cream Ingredients same as tapioca cream using maple or brown sugar. Proceed as for plain tapioca cream.

Caramel Tapioca Cream Ingredients same as plain tapioca cream, Caramelize sugar. Proceed as for plain tapioca cream.

Chocolate Tapioca Cream Ingredients same as for tapioca cream. Add 2 or 3 sqs. chocolate, depending on taste. Proceed as for plain tapioca cream.

Baked Custard 4 - 6 eggs 1 qt. milk 1/4 - 1/2 cup sugar 1/2 tsp. vanilla 1/2 tsp. salt nutmeg or cinnamon

Beat eggs. Use 4 for individual custards, 6 for large custard. Add sugar, quantity depending on taste, and salt. Mix, add milk and vanilla. Mix thoroughly. Strain into greased custard cups or baking dish. Set in pan of warm water and bake at 325° F for 40 minutes for small custards, 70 minutes for large custards. Brown or maple sugar or honey may be substituted for sugar. Nutmeg or cinnamon may be sprinkled on top.

Baked Coffee Custard

Same as baked custard. Add 1/2 cup strong black coffee or 3 - 4 tbsp. ground coffee. Substitute desired amount of coffee for an equal amount of the milk or scald milk with ground coffee and strain. Proceed as for baked custard.

Baked Marshmallow Custard

Ingredients same as for baked custard. Put a marshmallow in the bottom of each cup and pour in the custard mixture. Bake like baked custard.

Baked Chocolate Custard

Ingredients same as for baked custard. Add 2 sqs. chocolate or 2/3 cup cocoa. Melt chocolate, mix with 1/2 cup scalded milk or mix cocoa, sugar and 1/2 cup water, boil 1 minute. Proceed as in baked custard.

R.E. 13 - 5/31/49 Desserts Page 3 - 63 - Baked Cocoanut Custard

Ingredients same as Baked Custard. Add 1/2 to 1 c. grated cocoanut. Add cocoanut to baked custard or its variation.

Baked Apple Custard

Same as baked Custard using 5 eggs and 1/2 cup sugar.

6 medium sized apples 2 1/2 c. boiling water 3/4 c. sugar 1/4 tsp. nutmeg

Pare and core the apples: Boil 1/2 c. sugar and boi1ing water 10 minutes. Simmer apples in syrup till tender and drain, arrange in casserole and sprinkle with 1/4 c. sugar. Prepare baked Custard and nutmeg, pour over apples, bake as Baked Custard.

Rice Custard 1 qt. scalded milk 1/2 c. sugar 1 cup cooked rice 1/4 tsp. nutmeg 4 eggs 1/4 tsp. salt

Scald milk then add all other ingredients to scalded milk. Pour into buttered baking dish and set within a pan of warm water. Bake until "set".

Baked Caramel Custard

Ingredients same as for Baked Custard. Increase sugar to one cup. Scald milk, caramelize sugar and dissolve in hot milk. Proceed as in Baked Custard.

Soft Custard 1 pt. milk 1/2 cup sugar 2 eggs or 3 egg yolks 1/3 tsp. salt 1/2 tsp. vanilla

Scald the milk in a double boiler. Beat eggs slightly, add the sugar and salt, mix. Add the hot milk to this mixture, return it to the double boiler and cook (stirring constantly) until it thickens or forms a coating over the spoon. Strain, cool and flavor.

Fruit Whip

1 c. mashed or broken fruit pulp 1/3 c. powdered sugar 3 egg whites 1/2 lemon juice salt

Prepare fruit, mash or press through a coarse strainer or colander. Beat the whites of eggs until vary stiff; fold them adding sugar, fold into fruit mixture.

R.E. 13 - 5/31/49 Desserts Page 4 - 64 - Cottage Pudding

1 egg 2 cup flour (scant) 1 cup sugar 1 tsp. vanilla 3 tbsp. melted butter 3 tsp. baking powder 1 cup mi1k 1/4 tsp. salt

Sift dry ingredients, add milk mixed with beaten egg yolk, then melted butter. Fold in stiffly beaten egg white. Bake. Serve with lemon, vanilla or chocolate sauce.

Orange Jelly 2 tbsp. gelatin 1 cup sugar 1/2 cup cold water 1 cup orange juice 2 cups boiling water 2 tbsp. lemon juice

Soak gelatin in cold water for 5 minutes Pour boiling water over it until dissolved. Add sugar and fruit juice, stirring. Strain into cold, wet molds. Chill until set.

Lemon Jelly

2 tbsp. gelatin 2 1/2 cup boiling water 1/2 cup cold water 1 cup sugar 1/2 cup lemon juice

Make same as Orange Jelly.

Fruit Jelly

Use recipe for Lemon or Orange Jelly. Any one of the following:

1 cup diced bananas 1 cup seeded Malaga Grapes 1 cup diced oranges 1 cup fresh berries 1 cup diced canned pineapple

Make same as Lemon or Orange Jelly. Pour into cold, wet mold and chill. When mixture begins to thicken, drop in prepared fruit.

Coffee Jelly

2 tbsp. gelatin 2/3 cup hot, clear, strong coffee 1/2 cup cold water 2/3 tbsp. lemon juice 3/4 cup sugar

Soak gelatin in cold water 5 minutes. Dissolve in hot coffee. Add sugar and lemon juice, stirring until dissolved. Set.

Snow Pudding Make 1/2 recipe for Lemon, Orange or Coffee Jelly. 2 or 3 egg whites. Set aside to chill. When quite thick beat with a whisk or egg beater until frothy. Add egg whites beaten stiff and continue beating until stiff enough to hold shape. Mold again. Serve with custard sauce. Desserts Page 5 - 65 - Spanish Cream

1 1/2 tbsp. gelatin 3 egg yolks 3 cups milk 3 egg whites 1 tbsp. vanilla 1/8 tsp. salt

Scald milk with gelatin in double boiler. When gelatin is dissolved add sugar and pour slowly over beaten egg yolks, stirring. Return to double boiler, cook until thickened, stirring. Remove, add salt, vanilla and fold in egg whites beaten stiff. Pour into cold, wet mold and chill.

Bavarian Cream

1 1/2 tbsp. gelatin 1 1/2 cup scalded milk 1/2 cup cold water 1/8 tsp. salt 2 egg yolks 1 tsp. vanilla 3/4 cup sugar 2 egg whites 1 cup cream

Soak gelatin in water 5 minutes. Beat egg yolks. Add sugar and scalded milk slowly, stirring. Return to double boiler, add gelatin and salt. Cook until thickened. Remove and cool. Add beaten egg whites, cream whipped and vanilla. Pour into cold, wet mold and chill.

Plain Blanc Mange

1/2 tbsp. cornstarch 1 egg 4 tbsp. sugar 1/4 tsp. salt 1/2 tsp. vanilla 3 cups milk

Use a double boiler. Scald 2 1/2 cup milk. Mix cornstarch, sugar and salt with 1/2 cup cold milk. Add to scalded milk and cook 25 minutes. Pour over beaten egg. Return to double boiler and cook 1 minute longer. Add vanilla and pour in wet molds. Use 6 tbsp. cornstarch if egg is omitted.

Maple Blanc Mange

3 cups milk 1/4 tsp. salt1/4 tsp. salt 1/2 tbsp. cornstarch 1 egg 5 tbsp. brown or maple sugar 1/2 tsp. vanilla

Make same as Plain Blanc Mange. Egg may be omitted.

Caramel Blanc Mange

3 cups milk 1 egg 1 1/2 tbsp. cornstarch 1/4 tsp. salt 6 tbsp. caramel syrup 1/2 tsp. vanilla

Combine caramel syrup and 2 1/2 cup scalded milk. Add dry ingredients mixed with 1/2 cup cold milk. Proceed as in Plain Blanc Mange. Egg may be omitted.

R.E. 13 - 6/3/48 Desserts Page 6 - 66 - Chocolate Blanc Mange

3 cups milk 6 tbsp. sugar 4 tbsp. cornstarch 1 egg 2 sqs. chocolate or 1/4 tsp. salt 2/3 cup cocoa 1/2 tsp. vanilla

Melt chocolate, add sugar, cornstarch, salt and 1/2 cup cold milk. Blend thoroughly and add 2 1/2 cups scalded milk and proceed as in Plain Blanc Mange. Egg may be omitted.

Fruit Blanc Manage 1 1/2 cup milk 6 tbsp. cornstarch 1 1/2 cups canned fruit juice 1/4 tsp. salt or 3 cups fruit juice sugar to taste

Make same as Plain Blanc Mange. one egg white may be used as a meringue folded in or used to top the pudding. It may be garnished with fruits.

Baked Apple

Select well shaped, firm, red apples. Wash, core and with a sharp knife make a 1/4 inch incision around the largest part of the fruit. Place 1/2 inch apart in deep baking pan, fill centers with sugar or the following mixture: 1/2 cup seedless raisins 1/4. tsp. cinnamon 1/2 cup brown sugar Bake one hour in a slow oven or until soft. Cool. and serve plain or with cream.

Glazed Apples

Wash, core and peel six bright red apples. To parings add one cup cold water. Boil 3 minutes. Strain and add one cup sugar to the juice. Place syrup and apple in a shallow pan. Cook slowly, basting frequently till soft. Remove from syrup. To syrup add 1/2 cup sugar. Boil 5 minutes, then pour over apples. Sprinkle with chopped walnuts. Chill and serve with whipped cream.

Frosted App1es

Tart, firm apples are best and should be cored and peeled; then roll each apple in melted butter and afterward in granulated sugar, then in grated cocoanut. Next place them in baking pan and fill the centers with chopped dates, raisins and nuts in equal quantities. Add one cupful of boiling water mixed with one cupful of sugar and bake the apples in a slow oven 350° F till tender. When taken from the oven sprinkle them with cocoanut and serve with whipped or plain cream.

R.E. 13 - 6/3/48 Desserts Page 7 - 67 - Apple Tapioca

1/2 c. minute tapioca 1/2 tsp. salt cold water 7 sour apples 2 1/2 c. boiling water 1/2 c. sugar

Add boiling water and salt to tapioca. Cook in a double boiler until transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca and bake in a moderate oven until apples are soft. Serve with sugar and cream or cream sauce. Note: Pineapple, peaches or rhubarb may be used instead of apples.

Pomadour Pudding

4 tbsp. cornstarch 1 sq. chocolate 1 1/4 c. sugar 3 eggs (yolks and whites) 1 qt. milk 1 tsp. vanilla

Scald milk, mix cornstarch and sugar and cook until thickened. Add slightly beaten egg yolks and cook three minutes. Remove from hot water and chill. Beat egg whites until stiff. Add 1 cup of sugar and melted chocolate. Pour cooked mixture in glasses and when thoroughly chilled pour chocolate mixture on top.

Prune Soufflé

1/2 c. chopped nuts 1/2 c. grated bread crumbs 1/2 tbsp. sugar 1/2 tsp. salt 1/6 tsp. cinnamon 1/2 c. prune juice 1 tbsp. lemon juice 1 c. prune pulp 3 eggs grated rind of one lemon

Mix the first 6 ingredients. Remove the stones from the cooked prunes and force the pulp through a sieve. Add lemon and prune juice. Stir in dry ingredients. Add yolks of eggs well beaten until light and lemon colored. Fold in whites beaten until stiff. Turn into greased baking dish and bake in slow oven.

Caramel Pudding

3 c. scalded milk 1/4 c. cold milk 1 1/4 c. sugar caramelized 2 eggs 5 tbsp. cornstarch 3 tbsp. butter 1 teas. Vanilla

Scald milk and caramelized sugar in frying pan and add to milk. Mix cornstarch with 1/4 c. cold milk and pour into first mixture. Stir until thick and cook 15 minutes. Pour part of this mixture into well beaten eggs and mix. Return to double boiler and cook 2 minutes. Remove from fire, add butter and when cool add vanilla.

Desserts Page 8 - 68 - Peanut Brittle Whip

1 lb. Ground Peanut Brittle 1 pint Cream Whip cream until stiff, fold in ground peanut brittle.

Krummel Torta

1 cup sugar /2 cup nuts 2 eggs well 1/2 cup crumbs 1/2 cup milk 1 cup dates (cut) 1 tsp. baking powder Bake in moderate oven 20 minutes.

Date Pudding

1/3 cup butter 1 cup milk 1 cup sugar 1 cup chopped dates 2 eggs 1 cup nut meats 2 tsp. flour Bake 30 minutes in medium oven.

Vanilla Wafer Dessert

1/2 cup 1 cup confectionery sugar 4 eggs 1 lb. vanilla wagers 1 cup pecan nuts

Cream butter, add sugar. Separate eggs and add beaten yolks to sugar mixture. Then add stiffly beaten whites. Put 1/2 wafers and nuts ground together in bottom of pan. Add egg mixture then and remainder of wafers and nuts. Let stand over night, Serve with whipped cream.

Graham Cracker Roll

1/2 lb. graham crackers 1 pkg. dates 1/4 lb. marshmallows 1/4 cup orange juice 1/2 cup walnuts 1/4 tsp. salt 3/4 cup whipped cream 1 tsp. lemon juice

Crush graham crackers, cut dates. Pour orange juice over dates and add salt. Cut marshmallows in pieces. Chop nuts, whip cream, fold in dates, nuts, marshmallows and graham crackers reserving 1/4 cup. Sprinkle these on sheet of wax paper. Turn date mixture on to paper and shape in a long roll 3 inches in diameter. Cover with paper and place in refrigerator 10-12 hours. Cut in 1/2 inch slices and serve with cream. Grapenut Pudding

2/3 cup grapenuts 1 Cup cooked chopped prunes 2 cups milk 1/2 cup sugar 2 eggs 1/2 tsp. salt 1 tsp. butter Beat eggs, sugar and milk, pour over prunes and grapenuts. Put bit of butter on top. Bake slowly. Desserts Page 9 - 69 - Shredded Wheat Pudding

1 shredded wheat 1 pt. milk 1 egg 1 tbsp. butter 1/4 cup molasses 1/2 tsp. cinnamon 1/4 cup sugar 1/2 tsp. ginger Salt

Break up shredded wheat, soak in milk few minutes. Add other ingredients. Bake in slow oven 3/4 to 1 hour.

Cream Pudding

1 tbsp. gelatin soaked in 1 cup milk for 1/2 hour. Dissolve over hot water. Cool. put 1/2 cup sugar into 1 pt. thick cream and whip until stiff, add cold gelatin and 1/3 cup maraschino cherries, 1/3 cup blanched almonds. Mould, serve with ye11ow sauce. 1 cup brown sugar; 1/2 cup water (scant) butter of size of walnut. Boil until nearly as thick as molasses. Take off and whip quite hard for 5 minutes. Add 3 tbsp. cream and add 1/2 tsp. vanilla. Stir all.

Graham Cracker Pudding

1 cup sugar 1 cup cold water or milk 1 tbsp. 2 eggs 1 box or 1/2 lb. graham salt ground crackers 2 tsp. baking powder

Cream butter, add sugar, eggs (baking powder mixed with crackers and milk). Bake in cup cake tins. Serve with whipped cream.

Brownie Pudding

1 cup enriched flour 1 tsp. vanilla 2 tsp. baking powder 2 tbsp. shortening (melted) 1/2 tsp. salt 3/4 to 1 cup chopped nut meat 3/4 cup granulated sugar 3/4 cup brown sugar 2 tbsp. cocoa 1/4 cup cocoa 1/2 cup milk 1 3/4 cups hot water

Sift together flour, baking powder, salt, granulated sugar and 2 tbsp. cocoa, Add milk, vanilla and shortening and mix until smooth. Add nut meats. Pour into a greased 8 inch square pan. Mix brown sugar and cocoa and sprinkle over the batter. Pour hot water over entire batter. Bake in a moderate oven (350 degrees) for 40 to 45 minutes. This pudding makes its own fudge sauce as it bakes.

R.E. 13 - 4/14/50 Desserts Page 10 - 70 - Steamed Chocolate Pudding

3 tbsp. butter 2 1/4 cups flour 2/3 cup sugar 4 1/2 tsp. baking powder 1 egg, well beaten 2 1/2 sqs. unsweetened chocolate 1 cup milk 1/4 tsp. salt

Cream butter, add sugar gradually, and egg. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture then add chocolate, melted over hot water. Turn into well greased mold. Steam two hours.

Suet Pudding

1 cup finely chopped suet 1 1/2 tsp. salt 1 cup molasses 1/2 tsp. each 1 cup milk ginger, clove, nutmeg 3 cups flour 1 tsp. cinnamon 1 tsp. soda

Mix and sift dry ingredients. Add molasses and milk to suet, combine mixtures, 1 1/2 cups raisins may be added if desired. (Flour before adding) Put in well greased mold and steam for 3 hours.

Butterscotch Sauce

1/2 cup dark Karo 1/2 cup cream 1/2 cup sugar

Mix together and boil 2-3 minutes. This sauce keeps very well.

Steamed Date Pudding

3 tbsp. shortening 1/4 cup chopped walnuts 1/3 cup sugar 2 cups fine graham cracker crumbs 1 tsp. vanilla 1/2 tsp. salt 1 well beaten egg yolk 1 tsp. baking powder 3/4 cup chopped dates 1 egg white beaten stiff (or raisins or figs) 1/2 cup sugar

Thoroughly cream the shortening, sugar and vanilla. Add egg yolk and beat thoroughly. Stir in dates and nuts. Mix cracker crumbs, salt and baking powder and add alternately with the milk. Fold in stiffly beaten egg white and turn into a greased mold. Cover tightly and steam 1 1/2 hours, or steam in custard cups with wax paper tied over the tops for 30 to 40 minutes.

Orange Sauce 1/2 cup sugar 1 tsp. grated orange rind 1 tbsp. cornstarch 1 tbsp. lemon juice 1/4 tsp. salt 1/4 orange juice 3/4 cup boiling water 2 tbsp. butter

Mix together sugar, cornstarch and salt. Gradually stir in hot water, bring to a boil and cook 15 minutes, stirring until smooth, thickened and clear. Stir in orange rind and juice and butter. Desserts Page 11 - 71 - Date Butterscotch Pudding (Brownie Style)

For 48 People For 6 People

2 qts. flour 1 cup flour 4 cups sugar 1/2 cup sugar 5 tsp baking powder 2 tsp. baking powder 2 1/2 lb. dates 1/3 lb. dates 1 qt milk 1/2 cup milk 4 qts. water 1 cup water 1/2 cup oleo 1 tsp. oleo 4 lb. brown sugar 1/2 lb. brown sugar 2 tsp. vanilla 3/4 tsp. vanilla

Mix flour, sugar and baking powder. Add dates and milk. Spread in pan 8x8 or 9x14. Combine water, oleo, brown sugar and vanilla and pour over mixture in pan. Bake 45 minutes at 350° F. It makes own sauce as it bakes.

Brownie Pudding

For 50 People For 6 People lst step - in 1 bowl sift together l 1/2 qt. flour 1 cup enriched flour 4 tbsp. baking powder 2 tsp. baking powder 2 tbsp. salt 1/2 tsp. salt 4 1/2 cups sugar 3/4 cup granulated sugar 3/4 cup cocoa 2 tbsp. cocoa 1/2 cup milk 2nd step - in another bowl 1 tsp. vanilla mix and add to above 2 tbsp. shortening (melted) 3/4 to 1 cup chopped nut meats 3 cups milk 3/4 cup brown sugar 3/4 cup melted shortening 1/4 cup cocoa 3 cups nut meats chopped 1 3/4 cups hot water 2 tbsp. vanilla

Divide evenly into 3 baking pans. Sift together flour, baking powder, Over top sprinkle 4 1/2 cups brown salt, granulated sugar and 2 tbsp. sugar and l 1/2 cup cocoa, mixed cocoa. Add milk, vanilla and shortening and sprinkle over the 3 baking pans. and mix until smooth. Add nut meats. Then pour over top of each pan 3 1/2 Pour into a greased 8in. square pan. cups boiling water. Don't mix. Mix brown sugar and cocoa and sprinkle Bake at 350°-375°F. over the batter. Pour hot water over entire batter. Bake in moderate oven 350°F for 40 to 45 minutes.

This pudding makes its own fudge sauce as it bakes.

Foods #13 - 3/24/55 Desserts Page 12 - 72 - Eggs

Eggs belong to the class of food known as “perishables”. A fresh egg is a new-laid egg which has a sound and clean shell. We may tell a fresh egg by a chalky shell, or by opening it and noting whether the white is thick and the yolk is firm, high and in tact. A fresh egg sinks in water.

NOTE:Because eggs belong to the Protein class we do not have high temperatures when cooking them as the albumen will be made hard to digest by the intense heat. Cook slowly and below the boiling point.

Hard Cooked Eggs

Place eggs in a saucepan of boiling water. Place saucepan on back of stove where water will simmer gently, and allow eggs to stand in hot water for 35 or 40 minutes. To remove shells, place eggs for an instant in cold water.

Soft Cooked Eggs

(a) Place eggs carefully into a saucepan of boiling water, and allow thorn to stand in simmering water from 3 to 5 minutes.

(b) Place eggs into a saucepan of cold water and allow it to heat gradually to boiling point. Remove eggs instantly.

Egg Vermicelli or Goldenrod Egg

1 cup white sauce 2 hard cooked eggs 6 slices of toast

Separate the yolks from the whites of hard boiled eggs. Cut the whites in small pieces and add to the white sauce. Arrange the toast on a hot platter and pour the sauce over it. Rub yolks through a strainer, sprinkle over the top of toast and garnish with parsley.

Poached or Dropped Eggs

Break eggs carefully into a cup and then slip into a pan of freshly boiling, salted water. Allow 1/2 tsp. salt to one quart of water. Cook below boiling point until there is a film over the yolk and the whites are firm. Remove with a buttered skimmer and serve on slices of buttered toast. Moisten toast with a small amount of water in which eggs were cooked. Garnish with parsley.

Eggs a la King

2 cups medium white sauce 1/2 lb. mushrooms 6 hard cocked eggs 1 pimento

Hard cock eggs and cut in slices or chunks. Pool, cut up and sauté mushrooms. Mix all together with the white sauce and serve on toast or crackers.

Foods # 14 - 3/4/52 Eggs Page 1 - 73 - Baked Eggs

1/8 cup soft bread crumbs 1 tbsp, heavy cream 1 egg few grains salt

Cover bottom of buttered egg shirrer with crumbs. Break egg, slip on to crumbs, sprinkle with salt, pour over cream, cover with remaining crumbs, and bake same as shirred eggs.

Scrambled Eggs

4 eggs pepper 1 tsp salt. 1/2 cup milk 1 tsp. butter

Scald milk and butter in double boiler. Slightly beat eggs and add seasonings. Pour hot milk over egg mixture. Return to double boiler and cook, stirring constantly. When mixture is thick and lumpy but still tender, remove from double boiler and serve at once.

Foamy Omelet

4 eggs 1/2 tsp. salt 4 tbsp. milk or water pepper 2 tsp. butter

Separate yolks and whites of eggs. Beat yolks until creamy. Add seasonings and milk or water. Then beat whites until stiff, and cut and fold them into yolk mixture. Place fat in omelet or fry pan heat and turn omelet into it. Cook slowly occasionally turning pan so that omelet may brown evenly. When omelet is set and delicately browned underneath, place in a hot oven for a few minutes to dry. Fold and serve immediately,

White Sauce Omelet

3 tbsp. flour 2 1/2 tbsp. butter 1 tsp. salt 1 cup milk pepper 4 eggs

Make a white sauce of milk, butter, flour and seasonings. Cool. Separate eggs, add beaten yolks to white sauce and fold in stiffly beaten egg whites. Melt 2 tsp. butter in an omelet frying pan and proceed as making Foamy Omelet.

Baked Omelet Prepare white sauce omelet. Instead of turning it into a frying pan, pour it into an oiled baking dish, Bake in a hot oven for 30 to 40 minutes or until it is puffed in appearance and golden brown in color, Servo at once from dish in which it was baked.

Omelet Variations As soon as the omelet begins to set, spread it while cocking with finely chopped ham, veal, chicken or cheese; or cooked peas, asparagus, or flaked fish may be added to the white Sauce Omelet. Tomato sauce my be served with either omelet.

Eggs Page 2 - 74 - Ices, Ice Cream and other Frozen Desserts

Ices and other frozen dishes comprise the most popular desserts. Frozen dishes include;

Water Ice - fruit juice sweetened, with water and frozen.

Sherbet - water ice to which is added a small quantity of dissolved gelatin or beaten whites of eggs.

Philadelphia Ice Cream - thin cream sweetened, flavored and frozen.

French Ice Cream - custard foundation, thin cream, and flavoring.

Mousse - heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in salt and ice (using two parts crushed ice, one part salt) and allowed to stand three hours, or whip from thin cream may be used, folded into mixture containing small quantity of gelatin.

How to Freeze Desserts

The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome. With ice cream freezer, burlap bag, wood mallet or ice shaver, small saucepan, sufficient ice, and coarse rock salts the process neither takes much time nor patience. Snow may be used instead of ice, if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing in bag and given a few blows with mallet or shaving in wooden box if there are any coarse pieces, remove them. An ice cream freezer consists of (1) tub (2) can with tight cover (3) dasher or beater (4) crank. Test before beginning by putting all together to be sure they work smoothly. Scald all parts that come in contact with cream before using. Place can containing mixture to be frozen in wooden tub, cover, and adjust top. Turn crank to make sure can fits in socket. Allow three level measures of ice to one of salt, and repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it down. If only small quantity is to be frozen, the ice and salt need come only a little higher in the tub than mixture to be frozen. These are found the best proportions of ice and salt to insure smooth fine grained cream, sherbet, or water ice. If a large proportion of salt is used, mixture will freeze in shorter time and be of granular consistency,

The mixture increases in bulk during freezing, so the can should never be more than 3/4 filled. By over crowding can, cream will be made coarse-grained. Turn the crank slowly and steadily to expose as large surface of mixture as possible to ice and salt. After frozen to a mush the crank may be turned more rapidly, adding more ice and salt if needed never draw off salt water until mixture is frozen, unless there is possibility of its getting into the can for salt water is what effects freezing. Until ice melts, no change will take place. After freezing is accomplished, draw off water, remove dasher, and with spoon, pack solidly. Put cork in opening of cover, then put on cover. Re-pack freezer, using four measures ice to one of salts. Place over top newspapers or piece of carpet. When serving time comes, remove can, wipe carefully and place in vessel of cool water; let stand one minute, remove cover, and run a knife around edge of cream, invert can on serving dish, and frozen mixture will. slip out or serve directly from can. Should there be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing mixture.

Granular ice cream is duo to: (1) too much salt used in freezing, (2)can too full, (3) too quickly turned.

R.E. #18 Ices Page 1 - 75 - Vanilla Ice Cream (Philadelphia)

1 qt. thin cream 3/14 cup sugar 1 1/2 tbs. vanilla Mix ingredients and freeze

Vanilla Ice Cream II (Custard or French)

1 1/2 cup scalded milk 3/14 cup sugar 1 qt. thin cream 1 tbsp. flour 1/8 tsp. salt 1 tbsp. vanilla

Mix flour, sugar and salt; add egg slightly beaten, and milk gradually, cook in double boiler 20 minutes, stirring constantly at first.. Should custard have curdled appearance, it will disappear in freezing. When cool, add flavoring and cream. Strain end freezes fresh fruit may be cut up and served with the cream.

Chocolate Ice Cream

Melt 2 oz. unsweetened chocolate, add 1 cup water and boil 5 minutes, Add this to vanilla ice cream mixture.

Strawberry Ice Cream

1 qt. thin cream 1 cup sugar 1 box strawberries

Wash and hull berries. Sprinkle with sugar. let stand 1 hour. Mash and rub through strainer. Add the cream and freeze. Another method is to mash berries without straining and add to cream before freezing or after cream has been frozen to a mush.

Caramel Ice Cream

Prepare same as vanilla ice cream II using 1 1/2 cup sugar. Caramelize 1 cupful of the sugar according to the directions for Caramel Custard.

Milk Sherbet

2 cups sugar 1/2 cup lemon juice 1 qt. milk

Mix the sugar and strained lemon juice. Pour the milk in the freezer can, and add the lemon mixture. Stir thoroughly, cover and freeze.

Nut Ice cream

Add chapped nuts to vanilla ice cream mixture.

General Directions

Boil sugar and water 20 minutes. Add the fruit juice and rind (if used). Cool, strain and freeze.

R.E. #18 Ices Page 2 - 76 - Fruit Ice

2 oranges 2 bananas 2 1/2 cup cold water 2 lemons 2 cups sugar 2 cups strawberries or raspberries

Rub the fruit through a coarse strainer into a bowl, pour the cold water through the strainer. Add sugar to the mixture, stir and freeze.

Pineapple Sherbet

2 cups grated pineapple 2 cups sugar 1 tbsp. gelatin soaked in 1/4 cup cold water juice 1 lemon 2 cups water

Boil the sugar and water 20 minutes. Add it to the soaked gelatin, when dissolved, add the fruit juices. Cool and freeze.

Orange Ice

4 cups water 2 cups orange juice Grated rind 2 oranges 2 cups sugar 1/2 cup lemon juice Grated rind 1 lemon

Follow general directions.

Lemon Ice

4 cups water 3/4 cup lemon juice rind of 1 lemon 2 1/2 cup sugar juice of one orange 1 orange

Follow general directions

Strawberry Sherbet

1 qt. berries mashed through potato ricer 1 pt. sugar Juice of 2 lemons 3 1 pt. water Mix and freeze until mushy. Add the stiffly beaten whites of 2 eggs and continue to freeze until stiff.

Special directions for freezing come with each refrigerator and should be followed. General directions only are given here.

In order to have a smooth cream we use different recipes and directions from those recommended with a freeze where much beating if done. Condensed or evaporate milk, gelatin or egg white or whipped cream are frequently used. There are several commercial products available for working refrigerator ice cream such as Midco, Junket and others. Frequently some beating is suggested when mixture is partially frozen. Do this in a cold bowl.

In beating evaporated milk to use in frozen desserts be sure that the milk is cold, pre-chilled in the freezing compartment, then it will whip up to resemble whipped cream and will greatly expand in amount. The recipes using evaporated milk are especially inexpensive and quite satisfactory.

R.E. #18 Ices Page 3 - 77 - Vanilla Ice Cream

1 can evaporated milk 1/2 cup sugar 1 cup heavy cream 2 tsp. vanilla

Place can of evaporated milk under unit of refrigerator overnight. Beat until stiff and light whipped cream. Whip cream, add sugar and vanilla. Mix the two together and freeze.

Vanilla Ice Cream

2/3 cup condensed milk 1 1/2 tsp. vanilla 1/2 cup water 1 cup cream

Blend condensed milk, water and vanilla, chill. Whip cream to custard like consistency and fold into chilled mixture. Pour into freezing tray. When frozen to a mush remove from container to a cold bowl and beat for two minutes. Replace and freeze,

Chocolate Ice Cream

1 can Hershey’s chocolate syrup (small) 1/2 tsp. vanilla 1 cup heavy cream 1/4 tsp. salt 1 or 2 stiffly beaten egg whites

This is good with just the syrup and cream but is lighter and more fluffy with egg whites added.

Chocolate Ice Cream

1 can evaporated milk 1/2 tsp. vanilla 1 can Hershey syrup 1/4 tsp. salt

Chill evaporated milk and beat. Blend with syrup and flavoring. Freeze.

Orange Ice Cream

1 can evaporated milk 1 cup sugar Juice of 1 orange & 1 lemon

Chill and whip the evaporated mi1k and add sugar and fruit juices. Other fruit juices may be substituted.

Orange Macaroon Mousse

Freeze to a mush 1 pint of orange juice, sweetened if desired. On this frozen mixture spread 1 cup of whipped cream. Sprinkle on this the ground up crumbs of 3 or 4 macaroons. Decorate with tiny pieces of candied cherries and freeze. Be careful that orange juice is not frozen too stiff before adding whipped cream.

R.E. 18 Ices Page 4 - 78 - Strawberry Ice Cream

1 cup strawberry pulp 1 can evaporated milk 1 cup sugar 1 tsp. lemon juice

Place can of evaporated milk under unit of refrigerator overnight. Crush berries to a pulp, acid sugar and lemon juice and mix well. Beat evaporated milk until stiff, add strawberry mixture and freeze.

Essex Aggie Ice Cream

1 cup heavy cream 2 eggs separated 1/2 cup tep milk 1/4 cup sugar 1 tsp. vanilla

Beat yolks well, add one-half the sugar and the vanilla and continue beating until light and fluffy. Beat egg whites stiff, gradually add the remaining sugar and continue beating. Beat cream stiff, gradually add the tep milk being careful not to thin it down too much. Fold all three mixtures together carefu1ly and put immediately into freezing tray.

R.E. 16 - 4/5/51 Ices Page 5 - 79 - Pies

2 Crust Pie - Divide chilled pastry mixture into 2 portions, one slightly larger than the other. Chill larger portion until ready to roll out.

Undercrust - 1. Place smaller portion on slightly floured board or pastry cloth.

2. Roll with quick light strokes of rolling pin, working away from the center to make a circle about 1 inch larger than pie tin and about 1/8 inch thick. To prevent sticking, avoid pressing down on pastry with rolling pin, lift occasionally with broad spatula and sprinkle board or cloth light with flour. Fold in half and lift into pie tin. Unfold and fit lightly into pan. Trim edge evenly with scissors or sharp knife, allowing about 1 inch extra around edge. Never grease pie plate, good pastry greases its own tin.

Put in Filling - Heaping fruit high in center

Top Crust - Roll out reserved pastry in same way as for undercrust. After folding in half, cut several slits near center to allow for escape of steam during baking or prick well with a fork after placing over filling. Brush edge of undercrust with water, fit top crust over filling, fold edge of top crust over undercrust, press lightly together and press with fingers or tines of fork.

To Glaze Pies - Dot over upper crust of pie with shortening just before baking or brush with ice water, top milk or cream.

To Bake Pies - Set pie in bottom of hot oven (450°F) and bake 40 minutes or until done. If upper crust browns too quickly, cover with paper.

One Crust Pie - Arrange undercrust as for 2 crust pie. Brush edge with cold water. Cut strips of pastry 3/4 inch wide and put on rim, pulling slightly to allow for shrinkage. Put in filling. If desired, arrange strips of pastry across the top, lattice fashion. Bake according to instructions under 2 crust pies. With fluted rim - roll pastry 1/4 inch thick and 3 inches larger than plate in diameter. Fit into pie plate and trim so that it hangs over 1 to 1 1/2 inches all around. Double pastry edge, making it stand upright at right angles to plate. Press into fluted shape with fingers. Chill thoroughly. Put in filling.

Baked Pie Shell - 1. Cover an inverted pie plate with pastry, prick several times and bake 12 minutes in hot oven (450°F). Remove from tin and return to oven to brown inside.

2. Line tin with crust as for 1 crust pie. Set another tin inside to hold it in shape or cover pastry with wax paper and half fill with rice or dried beans. Bake,

Foods #21 - Pies - 3/8/55 Pastry Page 1 - 80 - Plain Pastry

Pastry, if it is to be served at all, should be light, tender and flaky. It is then more easily digested.

The lightness of the pastry depends upon the amount of air enclosed and its expansion in baking.

The flakiness depends upon the number of layers of shortening and paste formed by folding and rolling.

General Directions

Use butter, lard or other butter substitute for the shortening.

Rub in shortening with the tips of the fingers or chop in with two knives, fork or blender.

Add enough cold water to make stiff dough, using a knife for mixing.

All the ingredients must be cold.

Handle the dough as little as possible and keep it as cold as possible, as heat melts the fat and makes it difficult to handle the dough. Use as little flour as possible during the rolling.

Cut the pastry a little larger than the dish to allow for shrinkage.

Good pastry greases its own pan so no extra greasing is necessary.

Recipe for Pastry

1 1/2 cups flour 1/2 cup shortening 1/2 tsp. salt

Cold water to make a stiff dough (about 4 1/2 tbsp.)

Mix and sift the flour and salt. Rub in shortening with tips of fingers or cut it into the flour with two knives. Add the cold water using a knife for mixing. Knead the dough lightly into a ball. Cut in two, roll into circular pieces to fit tin.

When baking powder is used, sift 1/2 tsp. baking powder in with flour and salt. Pastry will be more tender and is better for the novice to undertake.

For top crust it is a good idea to roil out pastry, spread with 2 tbsp. softened lard, sprinkle with flour and fold up. Roll out again and use. This makes a more flaky pastry. 1 tsp. sugar added to pastry gives a very nice satiny texture and is frequently used.

R.E. 2l - 4/13/51 Pastry Page 2 - 81 - Apple Pie

4 or 5 sour apples 1/8 teasp. salt 2/3 cup sugar 1 teasp. butter 1/4 teasp. grated nutmeg 1 teasp. lemon juice few gratings of lemon rind

Line pie plate with paste. Pare, core and cut the apples into eights, put row around plate one-half inch from edge, work towards center until plate is covered, then pile on remaining of apples. Mix sugar, nutmeg, salt, lemon juice and grated rind and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust and press edges together.

Bake 40 to 45 min. in moderate oven. A very good pie may be made without butter, lemon juice and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night.

Lemon Pie

1 1/2 cups sugar 4 egg yolks 2 cups boiling water grated rind 2 lemons 4 tbsp. cornstarch 6 tbsp. lemon juice 4 tbsp. flour 2 teasp. butter

Mix cornstarch, flour and sugar, add boiling water, stirring constantly. Cook 5 minutes. Add butter, egg yolks, and rind and juice of lemon, and cook 2 minutes. Pour into pie shell and cover with meringue.

Lemon Sponge Pie

1 lemon - juice and grated rind 1 cup sugar yolk of 2 eggs 2 tbsp. flour 1 cup milk 2 tbsp. melted butter

Mix together in order given. Add 2 egg whites beaten stiff. Pour into a plate which has been lined with pastry. Bake in moderate oven 45 minutes. This makes a small pie.

Foods - R.E. #21 –1/28/53 Pastry Page 3 - 82 - Cream Filling

Used for Banana Cream Pie and other similar types.

2/3 cup sugar 2 cups scalded milk 1/2 cup bread flour tsp. Vanilla or 2 tsp. cornstarch 1/2 lemon extract 1/8 tsp. salt 2 eggs

Mix dry ingredients, add scalded milk gradually. Cook 15 minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally. Add eggs, slightly beaten, and cook 3 minutes, Cool and flavor. Slice bananas and put alternate layers of bananas and cream into a baked pie shell.

Chocolate Cream Pie

Use recipe for cream filling using 3/4 cup sugar. Scald milk with squares of chocolate. Flavor with vanilla.

Butterscotch Pie

3/4 cup brown sugar 1/2 tsp. salt 4 tsp. butter 2 cups milk 1/3 cup bread flour 1/4 tsp. vanilla 2 tsp. cornstarch 2 eggs

Mix butter and sugar, Cook 2 minutes or until syrup is brown. Add 1 2/3 cups cold milk and scald over hot water. Mix flour, cornstarch, and salt with remaining milk. Add to hot mixture beating vigorously and cook 15 minutes. Add beaten eggs and cook 2 minutes. Cool and flavor.

Raisin Pie

3/14 cup raisins washed 1 egg well beaten 2 1/4 cup water 3 tsp. lemon juice 1 1/2 cup sugar 3 tsp. grated lemon rind 4 1/2 tsp. flour 1/8 tsp. salt

Soak raisins in water. Mix sugar and flour, add to egg. Add seasonings, raisins and liquid. Cook over hot water 15 minutes or until thickened, stirring occasionally. Cool. Line pie plate with pastry, fill with mixture and put lattice strips ever top.

Custard Pie

4 eggs 1/4 tsp. salt 6 tsp. sugar cups milk Few grains nutmeg Beat eggs slightly, add sugar, salt and milk. Line plate with pastry and build up fluted rim. Strain in the mixture and sprinkle with few grains nutmeg. Bake 10 minutes in a hot oven 450° then reduce heat to slow 300° and bake until firm when tested with a silver knife.

Foods - R.E. #21 - 1/28/53 Pastry Page 4 - 83 - Mock Cherry Pie

Mix one cup cranberries, cut in halves; one-half cup raisins seeded and cut in pieces; three-fourths cup sugar; and one tablespoon flour. Dot over with one teaspoon butter. Bake between crusts.

Prune Pie

1/2 lb. prunes 1 tbsp. lemon juice 1/2 cup sugar (scant) 1 1/2 teasp. butter 1 tbsp. flour

Wash prunes and soak in enough cold water to cover. Cook in same water until soft. Remove stones, cut prunes in quarters and mix with sugar and lemon juice. Reduce liquid to 1 1/2 tbsp. Line plate with paste, cover with prunes, pour over liquid, dot over with butter, dredge with flour, Put on an upper crust and bake in a moderate oven.

Rhubarb Pie

1 1/2 cups rhubarb 1 egg 7/8 cup sugar 2 tbsp. flour

Skin and cut stalks of rhubarb in half inch pieces before measuring. Mix sugar, flour and egg. Add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.

Squash Pie

2 1/2 cups steamed and strained squash 1/2 cup sugar 1/2 teasp. cinnamon, ginger 1 teasp. salt nutmeg, or 1 egg 1 tbsp. lemon juice 1 3/4 cup milk

Mix sugar, salt and spice, lemon juice; add squash, egg slightly beaten and milk gradually. Bake in one crust, following directions for Custard Pie.

Lemon Chiffon Pie

1 tbsp. gelatin 1 cup sugar 1/4 cup cold water 1/2 teasp. salt 4 eggs 1 teasp. grated lemon rind 1/2 cup lemon juice

Soak gelatin in cold water for 5 minutes, Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until of custard consistency. To this mixture add the grated rind, the softened gelatin, and stir thoroughly. Cool. When mixture begins to thicken fold in stiffly beaten egg whites to which the other 1/2 cup sugar has been added. Fill baked pie shell and chill. Just before serving spread over pie a thin layer of whipped cream.

Foods - R.E. #21 - 1/28/53 Pastry Page 5 - 84 - Pickling

Pickling is the preservation of food by the use of salt or acid liquids.

Pickles are eaten for their flavor to give variety to the diet and are condiments rather than true food.

Condiments are eaten to stimulate the appetite and the flow of digestive juices. They are for the most part aromatic fruits, seeds or leaves having a high flavor, and include: horse radish, mustard, pepper, mint, thyme, sage, dill, capers, chives, garlic, parsley and tarragon.

Spices are similar to condiments and are used to flavor foods, especially those containing sugar, these include: ginger, cinnamon, nutmeg, mace, cloves, allspice, caraway, peppermint, angelica.

Condiments should be used sparingly, as the digestive system may become irritated by their continued use. Young people should avoid highly seasoned food.

Salt is a food, hence a certain amount is needed in the body to form gastric juice.

There are many kinds of pickles, but they may be classed as sweet, sour, dill and a combination of sweet and sour. They serve as a relish and should not be eaten alone.

Materials used for pickles are:

1. Vegetables, such as cucumbers, tomatoes, cauliflower, onions, and peppers. 2. Fruits, such as apples, peaches, pears, watermelon rind, crab—apples.

GENERAL DIRECTIONS FOR PICKLING

1. Never use brass, tin or copper utensils in making pickles, as the acid corrodes the metal.

2. Clean all materials thoroughly by washing in several waters, remove all stems and objectionable parts, and sort according to size.

3. A small portion of alum improves cucumber pickles, but too much is injurious.

4. Do not boil vinegar too long, as it loses its strength; not over 10 minutes.

5. A few pieces of horseradish added prevent scum from forming on the surface of vinegar.

6. Keep pickles covered with vinegar in good, clean glass or stone jars.

7. If cucumbers are soaked in brine overnight before pickling, they will be firmer and will keep better. A brine of 1/2 cupful of salt to 1 quart of water is most commonly used.

8. Salt on tomatoes that have been chopped will draw out a large amount of the excess liquid and may be drained off after standing a few hours.

R.E. 20 - 6/1/49 Pickling Page 1 - 85 - Pepper Relish

12 red peppers 12 small onions 12 green peppers 2 tbsp. salt 3 pints vinegar 1 1/2 cups sugar

Wash peppers, cut and remove seeds. Place peppers and onions in water, drain, put through a meat chopper. Add boiling water, let stand 10 minutes, drain and add vinegar, sugar, and salt, then boil from 10 to l5 minutes.

Mustard Pickle

1 qt. ripe tomatoes 1 qt. green cucumbers large cauliflower 1 qt. small onions

Thoroughly wash and cut into chunks, place all in a brine made by dissolving 1 cup salt in 1 gal. water and allow to stand 24 hours. Cook until tender in same water and let drain. Make a paste.

6 tbsp dry mustard 1 tbsp tumeric 1 1/2 cups sugar 1 cup flour 2 qts. vinegar

Cook until well blended. Pour dressing ever drained vegetables and mix well. Pack in jars, partly seal and process in hot water bath 5 minutes.

Potsfield Pickles

3 lbs. green tomatoes 3 red peppers 3 lbs. ripe tomatoes 2 bunches celery 1 small cabbage 1 qt. onions chopped 1/2 cup salt

Let stand overnight and drain.

3 pts. vinegar 2 lbs. sugar 1/2 tbsp. mustard seed 2 tbsp. mixed wholespice (tied in a bag)

Cook together about 2 hours, pack in jars, and seal.

I Chili Sauce

12 large tomatoes green pepper 1 tbsp. salt

Boil the above ingredients 2 hours. Add 1 cup sugar, 1 cup vinegar, 1/4 tsp. cloves, 1/2 tsp. cinnamon, and simmer - hour. Pour into cans or bottles and process 5 minutes in hot water bath.

R.E. 20 - 6/l/49 Pickling Page 2 - 86 - II Chili Sauce

12 ripe tomatoes, med size 1 pepper, sweet 1 onion 2 cups vinegar 3 tbsp. sugar 1 tbsp. salt 2 tsp. clove 2 tsp. cinnamon 2 tsp. allspice 2 tsp. nutmeg

Peel tomatoes and slice, add finely chopped pepper and onion, put in the kettle with remaining ingredients, bring to boiling point and cook slowly for 2 hours.

Bread & Butter Pickle

1 gal cucumbers 8 small onions 2 peppers 1/2 cup salt

Use rather small cucumbers, wash and slice in thin slices. Slice onion and pepper in thin slices. Mix salt with vegetables and bury with 1 pt. of cracked ice. Cover with weighted lid and let stand 3 hours. Drain well.

Make syrup of:

5 cups sugar 2 tsp. mustard seed 1 1/2 tsp. turmeric 1 tsp. celery salt 1/2 tsp ground clove 5 cups vinegar

Pour this over well drained vegetables and cook over low heat, stirring occasionally. Heat to boiling point but do not continue to boil. Pour into hot jars and seal.

Sweet Pickled Fruit or Vegetables

Mix 4 lbs sugar, 1 qt. vinegar, 1 oz. stick cinnamon, 1/2 oz. whole clove. Bring to boiling point and simmer 10 minutes. Add 8 lbs. of fruit or vegetables, which have been carefully prepared, to the syrup and cook until soft. Fill jars partially, seal and process in hot water bath.

Green Tomato Mincemeat

1 pk. green tomatoes 2 cups boiled cider or fruit juice 2 qts. chopped apples 2 tbsp. cinnamon 2 lbs. raisins 1 tsp. nutmeg 1 lb. suet (chopped fine) 1 tsp. cloves 5 lbs. sugar 1 cup vinegar 2 tbsp. salt

Chop the tomatoes fine, drain, pour boiling water over them three times and drain. Add the other ingredients, stir well and cook for 20 minutes. Place in jars while hot and seal.

R.E. 20 - 6/l/49 Pickling Page 3 - 87 - POULTRY

A. To clean poultry:

1. Singe the bird by holding it over the flame, changing its position constantly until all the parts are thoroughly singed.

2. Remove all pin feathers with a pointed knife.

3. Remove tendons and cut off lower pert of leg. Note: Tendons are usually removed at market.

4. Remove the following organs: a. Liver b. Gizzard c. Heart To do this cut the skin below the breast bone and remove with the hand.

5. Remove the kidneys which are found in the hollow at the end of the back bone.

6. Remove the lungs. They are bright red and are found between the ribs on each side of the back bone. Note: be sure that all parts are removed.

7. Remove the wind-pipe and crop. Note: They are usually removed at the market. To do this insert the fingers between the skin and the neck. Draw out carefully, without breaking any of the crop.

8. Cut off the neck close to the body leaving the skin long enough to fasten under the back.

9. Cut off tips of the wings.

10. Remove the oil bag.

11. Wash thoroughly inside and outside.

12. Clean the giblets A. Heart - remove the arteries and all pieces of membrane. Wash thoroughly. B. Liver separate the gall bladder from the liver, being careful that it does not break as the bile will give the liver bitter taste. Wash thoroughly. C. Gizzard - remove fat and membrane. Cut through the gizzard as far as the inner sack, being careful not to break it. Discard sack and wash gizzard thoroughly.

13. Prepare stock for gravy. Cover the giblets, the tips of the wings and the neck with cold water and bring slowly to the boiling point. Cook until the giblets are tender.

R.E. 22 - 8/23/45 Poultry Page 1 - 88 - Salads

A salad is a combination of cold, raw or cooked foods, served attractively on a raw green vegetable, with some type of salad dressing.

Salad green should always be clean, cold, crisp and dry. Lettuce is the most commonly used. Iceberg lettuce - tight firm head.

To prepare - Remove course outer leaves. Cut out hard center core with sharp knife. Hold under cold water faucet letting water run into this hole and separate leaves as it goes. Separate carefully so not to break up leaves more than necessary.

Native or Boston lettuce. Separate leaves in cold water, Wash all lettuce carefully and dry by shaking in a foods cloth. Break off parts of stems left. Store in covered container in cold place, stack leaves stem end down in refrigerator container.

Water cress, Curly endive. French endive, shredded cabbage, and raw spinach are excellent salad greens.

Salad Dressing Many salad foods such as vegetables, fish and meat are mixed with salad dressing and placed on lettuce leaf. Salad dressing draws the liquid from fruits and juicy vegetables so should not be added to these until ready to serve. It is an excellent idea to marinate fish, meat and vegetable combinations, which means chilling for a couple hours or more with French Dressing. Dressing is frequently used as a garnish.

French Dressing 1/2 tsp. mustard Shake of pepper 1/2 tsp. sugar tbsp. salad oil 1/2 tsp. salt tbsp. acid - lemon juice vinegar or both

Mix dry ingredients, add acid and oil and beat with a silver fork until all ingredients are well blended. Ingredients may be put in a glass jar and shaken until well mixed. This dressing will separate as it stands but may be beaten up again.

Variations of French Dressing

Use juice from pickles for acid. Add chopped up olives and pickles. Mashed cream or Roquefort cheese makes delicious variations for some types of salads. Catsup is a good addition.

RE 32 Salads Page 1 - 89 - Mayonnaise

1 tsp. mustard 1 egg or 2 yolks 1 tsp. salt 2 tbsp. lemon juice 1 tsp. confectioners sugar 2 tbsp. vinegar Shake of pepper 1 1/2 cup salad oil

Mix dry ingredients. Add eggs and mix well and add 1 tsp. acid. Very gradually add oil beating with rotary egg beater. Alter it thickens oil may be added more quickly. Add acid gradually, if oil is added to quickly the dressing will curdle. In this case add mixture gradually to another egg.

All yolks make a thicker mayonnaise. Unsweetened whip cream folded into mayonnaise makes a good dressing especially for fruit salads.

Variations of mayonnaise are similar to those for French dressing.

Cornstarch Mayonnaise

2 tsp. confectioners sugar 1 cup oil 2 tsp mustard 1 egg 1 tsp. salt 1/4 cup cornstarch Pepper 1/4 cup cold water 3 tbsp. lemon juice 1 cup boiling water 2 tbsp. vinegar

Mix dry ingredients. Add 1 cup oil and unbeaten egg and do not stir. Mix cornstarch and cold water and add hot water and cook until transparent. Pour this into first mixture and beat with egg beater until smooth. Add both acids and chill.

Fruit Salad Dressing

1/3 cup orange juice 1/2 cup sugar 1 1/2 tbsp. lemon juice 1 cup cream 1 egg or 2 yolks l/4 tsp. salt

Mix fruit juices, add slightly beaten egg and sugar. Cook in double boiler 2 minutes. Cool, and add cream beaten until thick but not stiff. Add salt and mix well. Canned fruit juice may replace the orange juice.

Cooked Salad Dressing

1 tsp. salt 1 egg or 2 yolks 1 tsp. mustard 2 tbsp. butter 1 tsp. sugar 3/4 cup milk Pepper 1/4 cup vinegar 2 tbsp. flour

Mix dry ingredients, add slightly beaten egg, butter, milk and vinegar very slowly. Stir, and cool over boiling water until mixture thickens. Cool

R.E. 32 Salads Page 2 - 90 - Popular combinations for Salad

Waldorf - 1 cup cubed raw apples, 1 cup celery, 1/2 cup walnuts or raisins.

Cole Slaw - Shredded cabbage, plain or with one or more of these additions, shredded raw peppers, raw carrot, pimiento, pickles, olives, celery, nuts etc. This type salad requires a highly seasoned dressing.

Russian - 4 types cooked vegetables arranged in layers or sections. Carrots, potato, peas, beans with hard cooked eggs

Potato - Cold cubed potato, finely chopped onion, celery hard cooked eggs, olives or pickles.

Raw Vegetable Salad - Cabbage, carrots, peppers, celery and sometimes pineapple or other fruit. (Similar to Cole Slaw)

Spring Salad or Salad Bowl - Combination of several types of salad greens, shredded lettuce, endive or chicory, water cress; scallions, radishes, tomatoes, cucumbers, hard cooked eggs.

Fish - Canned salmon, crab, tuna, or shrimp with celery pickles or olives.

Stuffed Fruit - Peaches, pears or pineapple with stuffing of cream cheese mixed with nuts, cherries, olives, ginger, marmalade or jam, raisins. A handle of a green pepper slice makes these into attractive baskets.

Butterfly - Cut slice of pineapple in halves. Lay on lettuce leaves with rounded sides together for wings, adding slices of stuffed olives for color spots. Place a stoned date or roll of cream cheese between wings for body using narrow strips of pimiento for antennae.

Candle Salad - Place slice of pineapple on lettuce. Stand 1/2 a straight banana up in it with a red cherry on top for tip. Cocoanut makes a good wick. A brazil nut may be used on top and will really burn, Insert a strip of green pepper for handle.

Stuffed Tomato Salad - Remove skin from tomatoes, chill, scoop out inside, sprinkle with salt to draw out liquid and drain. Fill with combinations of raw or cooked vegetables, fish or meat, or cream cheese. Pineapple and tomato is a good combination.

Stuffed Egg Salad - Hard cooked eggs cut in half. Remove yolk and mash. Mix this with salad dressing and olives, pickles or with fish or meat. Put it back into white. Good served with tomato slices.

R.E. 32 - 11/3/48 Salads Page 3 - 91 - E. C. A. S. Salad - Gelatin Salad

1 pkg. lemon gelatin 1 cup celery, cut up 1/4 lb. cream cheese 1 pimiento 1 cup crushed pineapple 1 tsp salt

Use juice from pineapple as part of 1 pt. of liquid with gelatin. Let this chill until this starts to congeal. Cream the cheese and add other ingredients to it. Add this to thickened gelatin and mold. Whip cream may be added if desired at the same time.

Cranberry Salad

1 pkg. lemon gelatin dissolved with 1 cup boiling water 2 cups ground up raw cranberries Juice of 2 oranges 1 cup sugar Rind of 1 orange

Tomato Jelly Salad

2 cups tomato juice (strained) 1/4 cup mild vinegar 1 tsp. powdered sugar 1 1/2 tsp. lemon juice 1/2 tsp. salt 2 tbsp. gelatin soaked Bit of bay leaf in 1/4 cup cold water

Heat 1/2 cup tomato juice with sugar, salt and bay leaf. Add soaked gelatin, stir until gelatin dissolves and strain. Add remaining tomato juice, vinegar and lemon. Mold and chill.

Perfection of Salad

As tomato jelly begins to thicken, fold in 1 1/2 tsp, chopped onion, 1/2 cup shredded cabbage and 1/2 cup celery and 1 1/2 tsp. pimiento or green pepper. Various combinations of fruit and vegetables are suited.

Frozen Cheese Salad

1/2 lb. cream cheese 1 tsp. lemon juice 1/2 cup green peppers 1/4 cup cream, whipped 1/2 cup chopped nuts Salt and paprika

Cream the cheese and add other ingredients and freeze. Other fruits or vegetables may be substituted. This makes a good filling for pear or peach salad.

Golden Glow Salad

1 pkg. lemon gelatin 1 cup crushed pineapple 1 cup pineapple juice 1 cup grated carrot 1 cup boiling water

Mix gelatin with boiling water — add pineapple juice. Pour into mold. When mixture starts to thicken fold in carrot and pineapple.

Foods #32 - 2/3/55 Salads Page 4 - 92 - Garnishes

A salad should be attractive. Well prepared ingredients and salad greens determine the appearance but garnishes help a great deal.

Smal1 pieces of pimento, red or green cherries are common garnished. Other suggestions are:

Slices or sections of hard cooked eggs, pickles, olives, radishes cut in fancy shapes, strawberries with hulls left on, Emeraldettes and Rubyettes, Mandarin oranges, sardines or anchovies, etc.

Quick Salad Dressing

1 can condensed milk 1 tsp. salt 2 eggs 1 tsp. dry mustard 1/8 tsp. pepper

Method: Empty can of milk into bowl. Break into can the eggs, add dry ingredients, fill can with vinegar. Clean out can into the bowl of milk with rubber scraper. Beat with egg heater until thoroughly mixed. Place in refrigerator until thick. Makes one pint.

R.E. 32 Salads Page 5 - 93 - Sauces

White Sauce

Thin

1 tbsp, flour, 1 tbsp. butter or oleo, 1 cup milk, 1/4 tsp. salt few grains pepper. Uses - cream soups.

Medium

2 tbsp. flour, 2 tbsp. butter or oleo, 1 cup milk, 1/4 tsp. salt, few grains pepper. Uses - cream vegetables, fish

Thick

3/4 tbsp. flour, 3 tbsp. butter or oleo, 1 cup milk, 1/4 tsp. salt, few grains pepper. Uses - croquettes and soufflés.

Method I

Scald milk in a double boiler, melt fat. Remove from heat. Add dry ingredients. Blend well, pour hot milk into fat mixture until a consistency to pour is formed. Return to double boiler. Cook, stirring constantly until a creamy sauce is the result. For small quantities this method is good if you use cold milk.

Method II

Scald 3/4 the milk. Make a paste of flour and remaining milk. Add salt and pepper. Pour into scalded milk, Cooking and stirring constantly until a creamy sauce is the result. Add butter. Blend well.

Cheese Sauce

Make medium white sauce. Add 1/2 cup cheese, grated, and stir until dissolved.

Tomato Sauce

Make a medium white sauce using tomato juice instead of milk. This sauce may be cooked directly over the flame and is cooked when it reaches the boiling point. Special care must be taken in stirring so that the flour does not burn.

Foods - R.E. 30 Sauces Page 1 - 94 - Soups

Soups are divided into two great classes: Soups with stock, soups without stock. Soups with stock have for their basis beef, veal, mutton, fish, poultry, or game, separately or in combination.

They are classified as follows: Bouillon, made from lean beef (two-thirds lean meat and remainder bone and fat), highly seasoned with vegetables, spices, and sweet herbs. White Soup, stock made from chicken or meat with delicate seasoning. Consomme, usually made from two or three kinds of meat with (beef, veal, and fowl being employed) highly seasoned with vegetables, spices, and sweet herbs. Always served clear. Lamb Stock, delicately seasoned, is served as mutton broth.

Soups without stock are classified as follows: Cream Soup, made of vegetables or fish, with milk, and seasonings. Always thickened. Purees, made from vegetables or fish, forced through strainer and retained in soup, milk and seasoning. Generally thicker than cream soup. Sometimes white stock is added. Bisque - made from shellfish, milk and seasonings. Chowders - a stew of fish or vegetables including salt pork, onions, and potatoes with milk.

Brown Soup Stock

6 lb. shin of beef sprigs thyme 3 qts. cold water 1 sprig marjoram 1/2 teasp. pepper 2 sprigs parsley 6 cloves l/2 cup each 1/2 bay leaf (turnip,onion,celery) 1 tbsp. salt cut in dice

Wipe beef and cut the lean meat in inch cubes. Brown one-third of meat in hot frying pan in marrow from a marrow bone. Put remaining two-thirds with fat in soup kettle, add water and let stand for 30 minutes. Place on back, add browned meat and gradually heat to boiling point. Cover and cook slowly 6 hours keeping below boiling point during cooking. Add vegetables and seasonings and cook 1 1/2 hours. Strain and cool as quickly as possible.

White Soup Stock

3 lbs knuckle of veal 1 large stalk celery 1 lb. lean beef 1/2 teasp. peppercorn 3 qts. boiling water 1/2 bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves

Wipe veal, remove from bone and cut in small pieces. Cut beef in pieces, put bone and meat in soup kettle, cover with cold water and bring quickly to boiling point, drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasoning, and 3 qts. boiling water. Boil 3 or 4 hours, the stock shou1d to reduced one-half.

RE 26 - 2/15/49 Soups Page 1 - 95 - Cream Soups - Made of two mixtures: 1. Vegetable mixture - cooked & strained (Combine 2. Thin White Sauce and reheat) A good proportion is to use one cup vegetable or vegetable pulp to two cups of Thin White Sauce.

Cream of Asparagus Soup

1 can asparagus (2 1/2 c.) 1 qt. milk 1 slice onion 1 l/4 cup butter 1/4 cup flour Cook asparagus and onion in water from can about five minutes. Strain. Make thin white sauce. Combine two mixtures.

Cream of Celery Soup

3 cups celery, cut in pieces 1 qt. milk 2 cups water 1/4 cup butter 1 slice onion 1/4 cup flour 1 tesp. salt Pepper Cook celery and onion in the water until celery is soft. Rub through sieve or potato ricer. Make thin white sauce. Combine.

Cream of Corn

1 can crushed corn (2 1/2 c.) 1 qt. mi1k 1 pint boiling water 1/4 cup butter 1 slice onion 1/4 cup flour celery leaves salt & pepper Cook corn with onion and celery leaves in thin white sauce. Combine. Serve with popped corn garnish.

Cream of Pea Soup

1 can peas 1 pint milk 1 pint liquid 2 tbsp. butter 1 large slice of onion 1 or 2 tbsp.flour celery leaves Salt & pepper 1 tsp. sugar Measure liquid on peas and all water to make a pint. add onion, celery and sugar and boil 15 minutes. Put through potato ricer. Make thin white sauce. Combine. Cream of Potato Soup 3 potatoes 1 1/2 tsp. salt 1 qt. milk 1/2 tsp. celery salt 2 slices onion 1/8 tsp. pepper 3 tbsp. butter 1 tsp. chopped parsley 2 tbsp. flour Cook potatoes in boiling salted water - rub through sieve, there should be 2 1/2 cups. Scald milk with onion, remove onion and add milk to potatoes, using a whisk. Melt butter, add flour — mix well and add as white sauce to hot milk mixture, Garnish with parsley. RE 26 Soups Page 2 - 96 - Cream of Tomato Soup 3 cups tomatoes pint milk 2 tsp. sugar 3 tbsp. flour 1 slice onion 3 tbsp. butter celery leaves salt & pepper 1/4 tsp. soda Cook tomatoes with sugar, onion, celery, soda. Strain. Make white sauce of other ingredients. Do not combine until ready to serve. Slowly add tomato to milk mixture.

Clear Tomato Soup 1 qt. tomatoes 2 tsp. sugar 1 pt. water 1 tsp. salt bit of bay leaf 2 tbsp. butter whole cloves 3 tbsp. flour slice onion several celery leaves Cook tomatoes, water and seasonings for about 20 minutes. Strain. Melt butter, add flour and add to tomato liquid as a white sauce.

Corn Chowder 1 can corn 1 sliced onion 14 cups potatoes, cut in slices 1/4 inch 3 common crackers 1 1/2 inch cube fat salt pork 3 tsp. butter salt and pepper 4 cups scalded milk Cut pork in small pieces and try out; add onion and cook until soft. Cook potatoes in 2 cups boiling water, when nearly done add salt pork and onions and continue to cook. Add corn and milk. Season with salt and pepper, add butter and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder in tureen and put crackers on top.

Fish Chowder 4 lbs. cod or haddock 1 1/2 inch cube 6 cups potatoes cut in 1/4 inch slices 1 tsp. salt 1 slice onion 1/8 tsp. pepper 6 common crackers 3 tsp. butter 4 cups scalded milk

Buy fish in whole pieces, wash, tie in foods cloth and boil until it flakes easily. Carefully remove all skin and bones and save water in which fish was cooked to add to chowder.

Cut salt pork in small cubes and try out. Add cut up onion and cook until light brown. Cook potatoes cubes in water. Add each ingredient, as prepared to the scalded milk. Season to taste. Common crackers may be soaked in the chowder and served or served plain on the side.

Vegetable Chowder 2 slices bacon 1 large onion 4 medium sized carrots 4 medium sized potatoes 1 small can tomatoes 3 cups hot milk Dice bacon and brown with the chopped onion. Slice carrots and potatoes add to first mixture. Cover with boiling water and cook until almost tender. Add tomatoes, and simmer until tomatoes have cooked to pieces. Add salt, pepper, milk and celery. Salt to taste. This is greatly improved by using meat stock in place of water and milk. Soups Page 3 - 97 - Clam Chowder 1 pint clams 1 tsp salt 4 cups potatoes cut in cubes 4 tsp. butter 1 1/2 inch cube fat salt pork 1/8 tsp. pepper 1 sliced onion 4 cups scalded milk

Pick over clams, separating hard part from soft part. Grind the hard part. Cook potatoes in 2 cups of boiling water (or enough to cover). Just before they are done, add the hard part of clams. Cook 2—3 minutes, add soft part and bring to boiling point. The clam liquor may be boiled, strained, and added last. It sometimes causes milk to curdle so he careful of it. Cut up salt pork and try out. Add cut up onion and cook until light brown. Add all ingredients to scalded milk. Season to taste.

Soup Accompaniments

With soups are served, for contrast, dry or crisp foods. Usually crackers or bread prepared in some of the following ways:

Crisp Crackers

Split common crackers and spread with butter, al1owing 1/4 tsp. butter to each half cracker. Put in pan and bake until delicately browned.

Paprika Crackers

Butter saltines allowing 1/4 tsp of butter to each, put in pan and bake until delicately browned, Remove from oven and sprinkle with paprika enough to color the top of the crackers.

Crackers with Cheese

Arrange saltines in pan. Brush over with melted butter, sprinkle with grated cheese and bake until cheese is melted.

Croutons

Cut stale bread in one-third inch slices and remove crusts. Spread thinly with butter. Cut slices in one-third inch cubes, put in pan and bake until delicately browned.

Parsley Crescents

Cut stale bread in one-fourth inch slices and spread thinly with butter. Cut into crescent shapes and bake until almost delicately browned. Remove, sprinkle with finely chopped parsley and return to bake in hot oven until parsley becomes a bright green, for half a minute.

Toasted Triangles

Cut stale bread in one-eighth inch slices and remove crusts; then cut in halves on the diagonal, making triangles, toast under a gas flame or bake in a slow oven until delicately browned. Bread is served in many other shapes such as stars, circles and crescents.

RE 26 - 3/7/49 Soups Page 4 - 98 - VEGETABLES

Vegetables are a very important part of our diet and must not be neglected. They are especially valuable because of large amounts of minerals and vitamins. Many of them are good sources of cellulose and are, therefore, valuable as a laxative food. Raw vegetables as well as cooked should be stressed.

A good rule to follow is to eat at least two vegetables daily with raw and leafy vegetables frequently.

For the various vegetables different parts of the plant are used. Some are eaten in the natural state, others are cooked,

Tubers: White potatoes and Jerusalem artichokes Roots: Beets, carrots, parsnips, radishes, sweet potatoes, salsify or oyster plants, and turnips. Bulbs: Garlic, onions and shallots Stems: Asparagus, celery and chives. Leaves: Brussels sprouts, beet greens, cabbage, dandelions, lettuce, sorrell, spinach and watercress. Flowers: Cauliflower Fruit: Beans, corn, cucumbers, okra, egg plant, peas.

GENERAL DIRECTIONS FOR COOKING VEGETABLES

1. All vegetables should be cooked in boiling salted water. 2. In milk vegetables use a small amount of water as will cook properly. 3. Cook only until tender and strain immediately.

Classification for cooking purposes: 1. Strong - onions, turnips, cauliflower 2. Mild - carrots, beets. 3. Greens - spinach 4. Starchy - potatoes

Strong vegetables are usually cooked in plenty of boiling salted water, with cover left off.

Milk vegetables are usually cooked in small amount of water, with cover on.

Green vegetables are usually cooked without cover to preserve color.

Boiled Asparagus

Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove scales and retie. Cook in boiling salted water fifteen minutes or until soft, leaving tips out of water first ten minutes. Drain, remove string, and spread with soft butter allowing one-half tablespoon of butter to each bunch of asparagus. Asparagus is often broken or cut in inch pieces for boiling, cooking tips a shorter time than stalks.

B 35 –Vegetables Vegetables Page 1 - 99 - String Beans

Remove strings and snap or cut in one inch pieces, wash and cook in boiling water one to three hours, adding salt last half hour of cooking. Drain, season with butter and salt. Salt pork may be cooked with beans for added flavor.

Beets, Sour Sauce

Wash beets and cook in boiling salted water until soft. Old beets require long cooking. Drain and reserve one-half cup of water in which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Never prick beets to see if done but try to rub skins off.

Sour Sauce

Melt two tablespoons of butter and two tablespoons of flour and pour on the beet water. Add one- fourth cup each, vinegar and cream, one teaspoon sugar, one half teaspoon salt, and a few grains pepper.

Carrots

Carrots may always be found in the markets. New carrots appear last of April and are sold in bunches; these may be boiled and served. Also carrots are used for flavoring soups, and for garnishing on account of their bright color. To prepare carrots for cooking, wash and scrape, as best flavor and brightest color are near the skin.

Carrots and Peas

Wash, scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling salted water, or stock. Drain, add an equal quantity of cooked green peas, and season with butter, salt and pepper.

Creamed Cauliflower

Remove leaves, cut off stalks and soak thirty minutes ( head down) in cold water to cover. Cook (head up) twenty minutes or until soft in boiling salted water; drain, separate flowerets and reheat in one and one-half cups white sauce. Flowerets may be separated before cooking if preferred.

Boiled Green Corn

Remove husks and silky threads. Cook ten to twenty minutes in boiling water. Place on platter covered with napkin, draw corners of napkin over corn; or cut from cob and season with butter and salt. Corn Oysters 1 can corn 2 tbsp. milk 1 tsp. salt 3/4 cup cracker crumbs 1 egg well beaten

Mix all ingredients and drop by spoonfuls on a hot iron frying pan, which contains a small quantity of fat. Brown one side, turn and brown other side.

B 35 - Vegetables - 3/30/51 Vegetables Page 2 - 100 - Corn Fritters

1 can corn 2 tsp. salt 1 1/4 cup flour l/4 tsp. paprika 1 tsp. baking powder 2 eggs

Chop corn, drain and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying pan in fresh hot lard. Drain on brown paper

Corn Souffle 1 can corn 1 cup milk 1 tbsp. butter 1 1/4 tsp. salt 2 tbsp. flour few grains pepper

Melt butter, add flour, pour on gradually milk; bring to boiling point, add corn, seasonings, yolks of eggs, beaten until thick and lemon color; add whites of eggs beaten until stiff and dry. Turn into a buttered dish and bake in a moderate oven from twenty-five to thirty minutes.

Scalloped Corn

1 small green pepper 1/2 cup milk 1/2 onion, finely chopped 1 cup canned corn 2 tbsp. butter yolk of 1 egg 1 tsp. salt 1 tbsp. butter 2 tbsp. flour 1 1/2 cup dried bread crumbs 1/4 tsp. paprika 2/3 cup buttered cracker crumbs 1/4 tsp. mustard

Wipe pepper, cut in halves, lengthwise, and remove seeds; then cut in strips and strips in halves crosswise. Cook pepper, onion and butter five minutes stirring. Add flour mixed with seasonings and stir until well blended; then pour on gradually while stirring constantly, milk; bring to the boiling point and add corn, egg yolk, and bread broken in small pieces and cooked with one tablespoon of butter until well browned. Turn into a buttered baking dish, cover with buttered crumbs and bake in a hot oven until crumbs are brown.

Boiled Onions

Put onions in cold water and remove skins while under water. Drain, put in saucepan, and cover with boiling salted water, boil five minutes drain, and again cover with boiling water, (salted). Cook one hour with no cover on kettle or until soft. Drain, add a small quantity of milk, cook five minutes, and season with butter, salt and pepper.

Corn a la Southern

To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one and one-half tablespoons melted butter, and one pint scalded milk, turn into a buttered pudding dish and bake in a slow oven until firm.

B35 - Vegetables - 3/30/51 Vegetables Page 3 - 101 - Pea Timbales

1 can peas 2 beaten eggs 2 tbsp. melted butter 2/3 tsp. salt 1/8 tsp. pepper few grains cayenne few drops onion juice

Drain and rinse one can of peas and rub through a sieve. To one cup pea pulp add the two beaten eggs, melted butter, salt, pepper, cayenne and onion juice. Turn into buttered moulds, set in pan of hot water, cover with buttered paper and bake until firm. Serve with one cup white sauce to which is added one-third cup canned peas drained and rinsed.

Spinach Timbales

2 1/2 c. cooked spinach 3 tbsp. butter 1/2 tsp. salt few grains pepper 2 eggs 2 tsp. lemon juice

Drain spinach and chop fine. Heat, add butter, salt, pepper and lemon juice. Add eggs slightly beaten and mix well. Put in buttered custard cups, set in a pan of water, and bake in a moderate oven until firm. Serve with white sauce. Garnish with hard cooked eggs forged through a coarse sieve.

Stuffed Peppers

6 green peppers 1/3 c. brown sauce 1 onion, finely chopped 3 tbsp. bread crumbs 2 tbsp. butter salt and pepper 4 tbsp. chopped mushroom buttered bread crumbs 4 tbsp. lean raw ham finely chopped

Cut a slice from stem end of each pepper, remove seeds and parboil peppers fifteen minutes. Cook onion in three minutes, add mushroom and ham and cook one minute, then add brown sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs, and bake ten minutes. Serve on toast with brown sauce.

Scalloped Tomatoes

Remove contents from one can tomatoes from some of their liquer. Season with salt, pepper, a few drops of onion juice, and sugar if preferred sweet. Cover the bottom of a buttered baking dish with buttered bread crumbs, cover with tomatoes, and sprinkle top thickly with buttered crumbs. Bake in hot oven until crumbs are brown.

Baked Corn with Cheese 1 tbsp. butter 2 cups milk 4 tbsp. flour 1 tbsp. chopped green pepper 1 cup corn 1 cup cheese 1/2 tsp. salt

Make white sauce of milk, butter and flour. Add to the other ingredients. Cover with crumbs and bake until brown. Vegetables Page 4 - 102 - Baked Squash with Bacon

Cut 2 pounds of squash in strips, remove skin, sprinkle with salt, and put in baking pan, Cut 2 slices bacon in narrow strips. Arrange these on the squash, cover pan, and bake until squash is tender. Then uncover until bacon is crisp and brown.

Broccoli

Cut off very heavy stalks but do not discard leaves or tender stalks (split those). Soak in cold water. Cook in boiling salted water about 45 minutes.

Chicory or Curly Endive

Remove tough, discolored leaves and stems. Wash thoroughly and break in sections. Cook in small amount of boiling water until tender. (1/2 to 3/4 hours) Salt pork or ham scraps or the water in which ham was cooked gives excellent flavor.

Eggplant

Wash and leave whole for baking. For frying, pare, cut in 1/2 inch slices, soak in salted water (2 tsp. to 1 qt). Often it is processed by having a weight placed on the raw slices which have been sprinkled with salt.

Kohl-rabi

Same as turnip

Mushrooms (Sautéed)

Snap off caps from stems and peel - then soak in cold water. Scrape the stems and chop up. Drain caps and cut, as desired, sauté all in butter until brown.

Creamed Mushrooms

Add sautéed mushrooms to white sauce.

Spinach

Pick over, cut off roots; wash thoroughly, changing water severa1 times. Cook in own juice slowly until wilted and stems are soft. Drain, season, chop fine.

Turnip

Pare and dice - cook in boiling, salted water until soft.

Vegetables Page 5 - 103 - POTATOES

Baked Potatoes

Select smooth, medium sized potatoes. Wash, using a vegetable brush and place in dripping pan. Bake in a hot oven 40 minutes or until soft, remove from oven and serve at once. If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy.

Baked Stuffed Potatoes

Prepare same as baked. When baked, cut in half lengthwise and remove potato. For 6 potatoes: add 2 T. butter, 3 T. hot milk, salt and pepper; also add 2 egg whites well beaten. Refill skins, bake 5-8 minutes in hot oven to brown. Potatoes may he sprinkled with grated cheese before putting in oven. Potato mixture may be baked in green pepper shells.

Boiled Potatoes

Select potatoes of uniform size. Wash, pare and drop at once in water to prevent discoloration. Cook in boiling water (salted) until soft, which is easily determined by trying with fork. For seven potatoes allow one tbsp. salt and boiling water to cover.

Riced Potatoes

Force hot boiled potatoes through a potato ricer or coarse strainer. Serve lightly piled in a hot vegetable dish. Pour melted butter over it if desired.

Mashed Potatoes

To five riced potatoes add three tbsp. butter, one tsp. salt, few grains pepper and one-third cup milk; beat with fork until creamy, reheat and pile lightly in a hot dish.

Duchess Potatoes

To two cups hot riced potatoes add two tbsp. butter, one-half tsp. salt and yolks of three eggs slightly beaten. Shape using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one tsp. water and brown in hot oven.

Franconia Potatoes

Prepare as for boiled potatoes and parboil ten minutes, drain and place in pan in which meat is roasting; bake until soft, basting with fat in pan when basting moat. Time required for baking about forty minutes. Sweet potatoes may be prepared the same way.

Warmed-over Potatoes

Shape cold, mashed potatoes in small cakes and roll in flour. Butter hot omelet pan, put in cakes, brown one side, turn and brown other side, adding butter as needed to prevent burning; or pack potato in small buttered pan as soon as it comes from table and set aside until ready for use. Turn from pan, cut in pieces, roll in flour and cook as potato cakes.

B. 35 - 8/24/44 Vegetables Page 6 - 104 - Creamed Potatoes

Heat one and one-fourth cold boiled potatoes, cut in cubes in two cups white sauce. Let stand in double boiler, thirty minutes.

Potatoes au Gratin

Put creamed potatoes in buttered baking dish, cover with buttered crumbs and bake on center grate until crumbs are brown.

Delmonica Potatoes

To potatoes au gratin add 1/3 cup grated milk cheese, arranging potatoes and choose in alternate layers before covering it with crumbs.

Sweet Potatoes with Marshmallows

Prepare mashed potatoes - put into baking dish. Place marshmallows on top, brown in slow oven (15-20 minutes). Crush pineapple may be added to mashed potato.

Glazed Sweets

6 boiled potatoes 1/2 cup water 1 cup brown sugar 2 tsp. butter 1/2 tsp. salt

Boil sugar and water 5 minutes. Add butter. Pare potatoes, slice, and arrange in buttered baking dish, Pour over 1/3 syrup and bake until brown in moderate oven basting with remaining syrup. Maple syrup or canned fruit juice may be used in place of sugar syrup.

French Fried Potatoes (excellent)

Wash and pare potatoes, Cut into lengthwise strips and soak in cold water until ready to fry. Drain, dry thoroughly and place a layer in wire basket and fry to 350°, until just starting to brown. Remove, drain on paper and allow to stand until shortly before time to serve. Just before serving, fry again in hot fat, 385° until golden brown. Drain on paper and salt.

Potatoes may be given first frying in morning, leaving second frying until just before dinner time.

B35 - Vegetables - 10/20/53 Vegetables Page 7 - 105 - Creole Spaghetti (25 servings)

Cook 2 lbs. spaghetti. Cut into small pieces 1 lb. bacon and cook, remove pieces of bacon and cook in the fat 1 1/2 cups finely chopped peppers and 1 1/2 cups finely chopped onions.

When lightly browned add 3/4 cup flour and mix well. Add this to 3 1/2 qts. tomatoes and stir until thickened. Mix with the spaghetti and season well. Add 1 lb. shredded cheese if desired.

Spanish Rice

l/4 to 1/2 lb. bacon 3 tsp. catsup 3 cups cooked rice 1 cup or more tomatoes 2 peppers (finely chopped) 1/2 tsp. salt 1 onion (finely chopped)

Cut bacon into snail pieces and brown in frying pan. Drain out pieces of bacon and add to rice. Cook peppers and onions in bacon fat and add with the fat to the rice. Add all other ingredients including 1/4 lb. shredded cheese if desired. Add more tomato if desirable to get good mixture.

Swedish Meat Balls

1 lb. hamburg 1 egg 1/2 cup fine bread crumbs 2/3 tsp. salt pepper

Shape into small round balls, cover and let stand for 1 hour. Cut 2 slices salt pork into small cubes and brown - remove scraps of fat and brown meat bails in the fat.

Use 2 tsp. oleo and 2 tsp. flour to thicken 1 1/2 cups consommé and add meat balls to this and simmer for approximately 1 hour.

Italian Spaghetti & Meat Balls

1 lb. hamburg (finely ground) 1 egg 1 small onion (finely ground) 1/4 cup sifted bread crumbs 1/2 pepper (finely ground) 1 tsp. salt shake pepper

Mix all together and shape into small round balls. Put 1/4 inch of cooking oil into frying pan and brown 3 cloves of garlic in it. Remove garlic and brown meat balls in the oil. Add to tomato sauce and cook slowly for about an hour.

1 can tomato paste 1/2 tsp. celery salt 1 small bottle catsup 1 onion (finely ground) 1 can tomato soup 1 pepper (finely ground) 3 cans water 2 tsp. sifted crumbs

Cook all together slowly. Remove meat balls, Mix sauce with cooked spaghetti or noodles and serve meat balls on top.

Misc. - Foods #1 - 4/24/50 Miscellaneous Page 1 - 106 - American Pizza Crust

1 pkg. active dry yeast or 2 cakes compressed yeast 1 cup water 1 tbsp. melted shortening or sa1ad oil 2 tsp. sugar 3 1/2 cups flour 1 1/2 tsp. salt

Soften active dry yeast in 1 cup warm water; compressed yeast in 1 cup lukewarm water. Add sugar; beat in 1 1/2 cups flour, Mix in shortening and salt. Stir in remaining flour; knead until smooth and elastic or for about 10 minutes. (Dough will be very firm.) Place in greased mixing bowl; turn to bring greased side up. Cover and let rise in a warm place until more than double or about 1 hour and 45 minutes. (Dough will have a decided yeasty odor.) Punch down and place in refrigerator until cold. Cut dough into two parts; roll and pat each into a 10-inch circle. Place on greased cookie sheet. Clip dough at one-inch intervals around edge and press so edge stands up slightly. Brush with salad oil.

Filling

1 1/2 lbs. sausage links cut in 3/14 inch pieces dash pepper 2-6 oz. cans (1 1/3 cup) tomato paste 1/2 cup minced onion 1/2 tsp. ground oregano 1/14 tsp. salt 3 1/3 cups grated American Cheese 2-3 oz. cans (1 ½ cup) 2/3 cup grated Parmesan Cheese sliced broiled mushrooms

Brown sausages, Combine tomato paste, oregano, salt, pepper and minced onion, Spread each circle with 1/14 of tomato mixture; cover with sausages and mushrooms. Sprinkle with American cheese; top with remaining tomato sauce. Then sprinkle with Parmesan cheese, Bake in hot oven (425°) 20 minutes. Garnish each edge with a broiled mushroom cap, if desired. Serve hot. Makes 16 servings.

Italian Pizza

Replace 1 1/2 lbs. sausage links with 1/2 lb. Italian garlic sausage, grated American cheese with ground Mozzarella cheese and Parmesan cheese with Romano cheese.

Meatza Pie

1 lb. Hamburg Mix together and 2/3 cup milk press into 9 inch 1/2 cup ground dry crumbs pie plate. 1 tsp. garlic salt 1/3 cup tomato paste 1 - 2 oz. can mushrooms or fresh ones 1 cup shredded American cheese 2 tbsp. grated Parmesan cheese 1/4 tsp. Oregano Spread tomato paste on top of meat and sprinkle remaining ingredients over the top. Bake 25-30 minutes at 375° Foods #11A - 3/6/57 Miscellaneous Page 2 - 107 - Recipes for Fifty

Vegetable for Fifty Asparagus 8 bunches Lima Beans 2 1/2 qts. Beets 1 peck String Beans 9 cans (pint cans) Cold Slaw 8 lbs. Corn 10 cans (pint cans) Onions 1 1/2 pecks Peas 9 cans (pint cans) Potatoes (mashed) 1 peck

For creamed vegetables such as potatoes and carrots, use 2/3 white sauce recipe below. For creamed vegetables such as onions and cabbage, use 1/2 white sauce recipe.

White Sauce

1 cup butter 2 qts. scalded milk 1 cup flour 2 tsp. salt

Scald the milk in a double boiler, melt butter in a saucepan, add flour and salt and add to hot milk gradually, stirring constantly until thickened.

Cocoa For Fifty

1 1/2 cups cocoa 3/4 tsp. salt 2 cups sugar 8 qts. hot milk 1 1/2 pts. water

Scald milk. Mix cocoa, sugar, salt and water. Boil 5 minutes. Add to scalded milk. Beat till foamy with egg beater.

Coffee For Fifty

4 cups coffee 9 qts. cold water

Boil for three minutes. Turn in 1 cup cold water and let stand until clear. Strain and reheat before serving.

Scalloped Dishes

Any of the creamed dishes may be placed in buttered baking pans, sprinkled with buttered crumbs and browned in a moderate oven.

R.E. 23 - 6/20/49 Recipes for Fifty Page 1 - 108 - Muffins

2 qts. flour 4 eggs 6 2/3 tbsp. baking powder 1 qt. milk 1 cup sugar 1 cup shortening 2 tsp. salt

Mix and sift dry ingredients. Add milk to well beaten eggs. Melt shortening. add liquid to dry ingredients and mix only until dry ingredients becomes moistened. Mixture should be lumpy. Place into well greased muffin pans, filling them 2/3 full. Bake about l5 minutes in a 400° oven. (recipe makes 48 muffins.)

Bran Muffins

1 qt. flour 4 tsp. soda 2 qts. bran 1 1/4 qts. milk 3 tsp. salt 2 cups molasses 4 eggs

Mix dry ingredients, Mix molasses, well beaten eggs and milk, add to dry ingredients all at once. Stir well. Bake in muffin tins in a moderate (350°) oven about 15 minutes, (Recipe makes 48 muffins).

Baking Powder Biscuits

3 qts. flour 1 1/2 cups shortening 8 tbsp. baking powder 4 1/2 cups milk or more 1/2 cup sugar if bread flour is used. 2 tbsp. salt

Mix and sift flour, baking powder and salt. Put in shortening, add milk gradually, mixing with a knife to as soft a dough as can be handled. Roll to 1/2 inch thick on a floured board. Cut in circles, place close together in well greased pans and bake from 15 to 20 minutes in hot oven.

Brown Broad 1 qt. cornmeal 2 cups molasses 1 qt. graham flour 4 tsp. salt 1 qt. rye four 2 2/3 tbsp. cream of tartar 2 qts. milk 2 tbsp. soda

Mix and sift dry ingredients. Add milk and molasses. Fill well greased molds 2/3 full. Cover and steam three and one-half hours. For raisin bread add 1 qt. floured raisins.

Dumplings 2 qts. flour 5 1/3 tsp. baking powder 4 tsp. salt 3 cups milk 3 tbsp. shortening Sift dry ingredients together. Rub in shortening with tips of fingers. Add milk slowly using a knife for mixing. Toss on a floured board pat and roll to one—half inch thickness. Shape with small biscuit cutter. Place close together in buttered steamer. Cover closely, steam 12 minutes. Serve at once. Recipes for Fifty Page 2 - 109 - Corn Bread

1 1/4 qts. yellow corn meal 8 tbsp. baking powder 1 3/4 qts. white flour 1 1/2 qts. milk 1 1/2 cups sugar 6 eggs 1 tbsp. salt 6 tbsp. shortening

Mix as for plain muffins. Pour into greased shallow pan. Bake in hot oven 400°- 425° F. Yield 48 servings.

Gingerbread

3 cups molasses 3 tsp. salt 3 cups sugar 1 tsp. clove 2 cups shortening 6 eggs 1 tbsp. ginger 3 cups boiling water 2 tbsp. cinnamon 2 1/4 qts. flour 2 tbsp. soda Soften shortening with boiling water, add molasses and sugar. Mix and sift dry ingredients and add to mixture. Stir in beaten eggs and beat vigorously until smooth. Bake at 350°F until done. Yield 48 servings.

Scrambled Eggs

2 qts. milk 1 cup butter 4 doz. eggs 2 2/3 tbsp. salt Heat milk and butter in double boiler. When hot, add well beaten eggs and salt, and cook until it thickens, stirring and scraping the thickened mixture from the bottom and sides as fast as it forms. It requires from 25 to 30 minutes for it to thicken to a creamy consistency. If cooked too long it will whey. Minced ham, shredded dried beef, or minced parsley may be added just before serving.

Goldenrod Eggs

4 qts. white sauce 48 hard cooked eggs Make a white sauce following general directions for white sauce. Add chopped whites to the sauce, Toast half slices of white bread, dip in salted water, put on a platter and cover with sauce. Strain yolks over the top, using a coarse strainer or potato ricer. Put toast in oven a few minutes to reheat. Chopped ham may be added to sauce if desired.

Eggs Scrambled with Tomato

4 doz eggs 1 tsp. paprika 3 qts. strained tomato 2 cups butter 5 tbsp. sugar 1/2 cup minced onion 4 tsp. salt Fry butter and onion three minutes, add tomatoes and sugar and simmer five minutes. Put slightly beaten eggs in double boiler, add tomato. Cook over hot water until of creamy consistency, stirring and scraping from bottom of kettle as it thickens. It will probably require from thirty to thirty-five minutes. If ready too soon, keep over hot water which is below the boiling point.

Recipes for Fifty - Page 3 - 110 - Celery Soup

4 qts. celery 2 chopped onions 5 1/2 qts. boiling water 2 cups butter 7 qts. scalded milk 2 cups flour salt to taste 6 tsp. finely chopped parsley salt and pepper

Wash, scrape, and cut celery in 1/2" pieces, cook with onion in boiling water until tender. Rub 1/2 amount through seive. Heat milk in double boiler. Melt butter, add flour and make a smooth white sauce (cook 20 to 30 minutes). Combine hot mixtures and floating pieces of celery.

Potato Soup

8 lbs. potatoes 6 tsp. salt 10 qts. hot milk 3 tsp. celery salt 2 qts. water or stock 1 l/2 tsp. pepper 4 medium onions 2 cups butter 4 tsp. chopped parsley 1 1/2 cup flour 1/3 tsp. cayenne

Cool potatoes and sliced onions in water or stock until soft. Put them through strainer with draining. Make white sauce of the milk, butter and flour, following directions for white sauce. Add sauce to potatoes and seasoning. Bring to the boiling point, sprinkle with parsley, serve hot.

Corn Soup

8 cans corn 1 1/2 cups butter 3 qts. boiling water 1/2 cups flour 7 qts. milk 5 tbsp. salt 2 smal1 onions 1 tsp. pepper

Chop onions fine, add water and corn. Simmer 20 minutes, stirring often. Make a white sauce of butter, flour and milk. Just before serving turn the two mixtures together, bring to boil, add seasoning and serve.

A cream of corn soup may be made by rubbing corn mixture through sieve before adding it to the white sauce. Serve with a spoonful of popcorn or of whipped cream on top of each dish of soup.

R.E. 25 - 6/20/49 Recipes for Fifty - Page 4 - 111 - Cream of Tomato Soup

6 qts. canned tomatoes 6 qts. milk 1 tsp. peppercorns 1 1/2 cups butter 3 bay leaves 1 1/2 cups flour 3 sprigs parsley Salt 1 large onion Pepper 6 tbsp. sugar 3 tsp. soda

Stew first ingredients together for 30 minutes, strain and add soda. Make white sauce of milk, flour and butter cooking it 20 minutes in double boiler. Add hot strained tomato and seasonings and serve at once.

Oyster Stew

8 qts. milk 2 cups butter 6-8 qts. oysters 1 tsp. pepper 3 1/2 tbsp. salt crackers

Pick over oysters carefully, removing any bits of shell, place in colander, pour over cold water using six cups in all. Reserve oyster liquor, heat to boiling point and strain through double cheese cloth. Heat milk in double boiler to scalding point, add oysters and cook until oysters are plump and gills curled. Add seasonings and oyster liquor and pour at once into tureans. If desired, split crackers may be placed in bottom of tureens before turning in stew. The oysters may be soaked in oyster liquor and added to milk just before serving if preferred.

Corn Chowder

5 qts. diced potatoes 6 cans corn 5 slices salt pork 1/2 cup flour 5 medium sized onions 4 tbsp. salt 3 qts. boiling water 1 tsp. pepper 7 qts. milk 3/4 cup butter

Cut pork in 1/2 inch cubes and cook slowly until lightly brown and crisp. Add onion and cook slowly five minutes. Put potatoes, pork cubes, onion, and boiling water into kettle and cook until potatoes are soft. Stir flour into the fat, which was tried out from pork. Then add milk, which has been heated in a double boiler. Cook 20 minutes. Add corn to potatoes, cook a few minutes and add milk, seasonings and split cracker.

R.E. 23 - 6/14/48 Recipes for Fifty - Page 5 - 112 - Fish Chowder

12 or more pounds cod 5 tbsp. salt or other white fish 1 tsp. pepper 5 qts. diced potatoes 1 cup butter 5 slices pork 5 qts. scalded milk 2 1/2 qts. cold water 2 1/2 qts. hot water 5 onions sliced crackers

Tie fish in food cloth. Cook fish on rack in measured amount of water. When thoroughly cooked, cool slightly, remove all skin and bones and add to scalded milk adding the water in which fish was cooked.

Cook potatoes in measured amount of water and add water and potatoes to milk. Cut in very small pieces the salt pork and cook with cut up onions in frying pan. Add to milk. Just the fat may be strained in if desired. Add butter and seasonings.

Clam Chowder

4 or 5 qts. clams 1 cup flour 5 qts. diced potatoes 5 tbsp. salt 5 slices fat salt pork 1 1/4 cup butter 3 cups chopped onions 6 qts. milk 3 1/2 qts. water 1 tsp. pepper

Wash, pick over clams, and strain liquid. Heat clams in liquid to boiling point. Cut potatoes in 3/4 inch cubes. Cut pork on 1/2 inch cubes and cook slowly with onions 10 minutes. Cook potatoes. Make a white sauce of milk, butter, flour, salt and pepper. Combine mixtures.

Shrimp Chowder

8 cans shrimp 6 tbsp. salt 6 qts. diced potatoes qts. milk 16-20 slices salt pork 1 cup butter 12 medium onions sliced 2 tsp. pepper 1 qt. liquor

Drain shrimps, reserving liquor. Clean and cut in half. Cut potatoes in cubes. Cook salt pork, add onions and cook unti1 golden brown. Strain fat into scalded milk, add shrimp, potatoes and 4 cups liquor, butter and seasoning. Add crackers and serve.

R.E. 23 Recipes for Fifty - Page 6 - 113 - Creamed Salmon and Eggs

4 qts. white sauce 4 to 6 cans salmon 15 hard cooked eggs

Make white sauce, then add salmon and eggs. Heat then serve on toast or crackers.

Creamed Salmon

4 qts. white sauce 8 to 10 cans salmon

Make sauce then add cleaned salmon. Heat then serve on toast or crackers.

Creamed Salmon and Peas

4 qts. white sauce 3 qts. peas 5 or 6 cans salmon

Make sauce, then add salmon and peas. Heat then serve on toast or crackers.

Creamed Shrimp

4 qts. white sauce 16 to 20 cans shrimp

Make sauce, then add cleaned shrimp, serve on toast or crackers.

Shrimp Wiggle

4 qts. white sauce 3 qts. peas 8 to 10 cans shrimp

Make sauce, then add cleaned shrimp and peas. Serve on toast or crackers.

Creamed Shrimp and Eggs

4 qts. white sauce 15 hard cooked eggs 6 to 8 cans shrimp

Make sauce, then add cleaned shrimp and eggs. Serve on toast or crackers.

Fish Augratin

Add 4 cups grated cheese to sauce.

R.E. 23 - 6/20/49 Recipes for Fifty - Page 7 - 114 - Creamed Tuna Fish

4 qts. white sauce 10-12 cans tuna fish

Make sauce. Add tuna fish. Serve on toast or crackers.

Creamed Tuna Fish and Peas

4 qts. white sauce 6 to 8 cans tuna fish 3 qts. peas

Serve as above creamed dishes.

Creamed Fish and Egg

4 qts. white sauce 6 to 8 cans tuna fish 15 hard cooked eggs

Serve as above creamed dishes.

Tuna Newburg

4 qts. white sauce 2 small onions ) cut fine and 8 eggs (slightly beaten) 1 sweet green pepper ) brown in butter 1 teasp. paprika 6 to 8 cans tuna fish 12 to 16 olives ) cut fine 2 pieces pimento)

Make white sauce. Add remaining ingredients. Heat thoroughly. Serve on crisp crackers or toast.

Creamed Tuna Fish and Vegetables

4 qts. white sauce 6 cans tuna fish 1 qt. cooked cubed carrots 1 qt. peas

Make white sauce. Combine. Heat and serve on crisp crackers or toast.

Creamed Crabmeat

4 qts. white sauce 2 or 3 lbs. canned crabmeat

Make white sauce. Add prepared crabmeat. Serve hot on crisp crackers or toast.

Crabmeat Newburg

Same as Tuna Newburg using 2 or 3 cans crabmeat in place of Tuna Fish.

Foods - R.E. #23 Recipes for Fifty - Page 8 - 115 - Creamed Salt Codfish

4 qts white sauce 3 lbs. cod fish 1 teasp. pepper salt to taste

Make white sauce. Put fish into 3 qts cold water. Bring slowly to simmering point and simmer until soft. Drain. Shred or flake. Add to sauce. Season. Serve hot with baked potatoes.

Creamed Codfish and Potatoes

4 qts. white sauce 2 lbs. cod fish 3 qts. cubed cooked potatoes

Make sauce, Combine ingredients. Serve hot.

Creamed Finnan Haddie

4 qts. white sauce 8 lbs. finnan haddie

Follow directions for making creamed codfish.

Scalloped Fish and Rice

2 qts. flaked fish 2 qts. cooked rice 3 qts. white sauce 3 cups buttered crumbs

Make sauce. Make layers of fish, rice and sauce in buttered baking pan Sprinkle with crumbs. Brown in a slow oven. Hard cooked eggs sliced may be put in the layers.

Boiled Fish

Clean fish, Place on rack in fish kettle or tie in cheese cloth and place on rack in kettle half full of hot water. Cover kettle and simmer gently until fish is tender, thoroughly cooked and leaves bones easily. Remove from rack or cheese cloth onto platter. Remove dark skin and bones. Serve with egg sauce.

Egg Sauce

To 2 qts white sauce add 10 hard boiled eggs, sliced or chopped. Serve with baked or boiled fish.

Foods - R.E. #23 Recipes for Fifty - Page 9 - 116 - Tuna Fish Loaf

Make as Salmon Loaf using 3 qts flaked tuna fish in place of Salmon.

Salmon Loaf

6 pints (cans) salmon 4 qts soft bread crumbs 3 qts (or more) milk 12 eggs, slightly beaten or water salt and pepper to taste

Pick out skin and bones from salmon, but leave liquor. Mix all remaining ingredients thoroughly. Pack in buttered baking pans. Bake in moderate oven until loaf is "set" and browned. Serve with creamed eggs or peas.

Fish Balls or Hash

Boil twice as many potatoes as salted codfish and cook in boiling salted water until tender. Drain, dry, mash well and add butter, seasoning and egg. Beat until light. Form into balls and drop in hot fat and dry until brown.

3 lbs salt codfish and 25 lbs of potatoes.

R.E. 23 - 7/2/40 Recipes for Fifty - Page 10 - 117 - Fricassee of Lamb

12 to 16 lbs. meat from forequarter 3 qts. water 1 sliced onion salt and pepper to taste

Have lamb boned and cut in pieces for serving. Sprinkle with salt and pepper, dredge with flour and brown in fat. Put in kettle with onion, add boiling water, bring to simmering temperature, and simmer 2 or 3 hours or until lamb easily leaves the bones. Remove lamb from liquid and remove bones from meat to make serving easy.

Make 1 1/4 cup flour into a smooth paste with cold water. Add to meat liquid (there should be 3 qts) and boil 3 to 5 minutes. Add meat to gravy, season, heat well and serve.

Shepherd's Pie

Take beef stew or lamb stew recipes. When cooked and well seasoned, pour into oiled baking pans. Cover with well seasoned biscuit crust (in a sheet or rounds) or a pastry cover. Bake in a moderate oven until crust is cooked.

Vegetables improve a meat pie.

Pork Chops

Wipe 15 to 20 lbs. chops (or allowing one chop for each person). Sprinkle with salt and pepper. Put into hot frying pans. Place into moderately hot oven, cook for 45 minutes until done, turning when half cooked.

Baked Stuffed Chops

Prepare chops as for baked chops. Spread each with the following stuffing and bake.

Stuffing or Dressing

4 qts. stale bread crumbs 1 tbsp. salt 1 cup melted butter 1/2 teasp. pepper 1 tbsp. poultry seasoning 1 onion chopped fine or more if desired water to moisten

Add enough warm water to soften bread. Mix all ingredients thoroughly.

Foods - R.E. #23 - 1/21/53 Recipes for Fifty - Page 11 - 118 - Roast Pork

Wipe 15 to 20 lbs. pork, sprinkle with salt and pepper, put on rack in dripping pans. Cook from 3 to 4 hours in a moderately hot oven. Make gravy from drippings.

Boiled Ham

Soak over night, or for several hours, 2 well scrubbed 9-lb. hams, put into cold water and bring slowly to the boiling point. Cook slowly for 5 or more hours, or until tender, adding water as liquid evaporates. If it is to be served cold, let it cool in water in which it was cooked. Slice thin.

Baked Ham

Boil a ham until nearly cooked. Remove skin and cover with the following paste: 1 cup brown sugar 1 teas. mustard 1 teas. paprika enough vinegar to hold pesto together

Stick ham with cloves. Place in baking pan, bake 1 hour basting with 1 cup water mixed with 1/4 cup vinegar and 2 tbsp. brown sugar. Serve hot or cold.

Macaroni and Dried Beef

2 qts. macaroni 3 1/2 qts. white sauce 2 1/2 lbs. beef 2 cups buttered bread crumbs

Cook macaroni. Make white sauce. Place macaroni, beef and sauce in layers in a buttered baking dish. Sprinkle with buttered crumbs. Brown in oven.

Roast Beef

There should be from 15 to 50 lbs. and may be left in one piece or cut in two Wipe, trim off any fat or ends that may be discolored or tainted. Put on racks in dripping pans, skin side down, rub over with salt, dredge with flour, Place in hot oven in order to sear surface quickly. As soon as flour in bottom of pan is brown, reduce heat and cook required time basting often. If meet is quite lean put 2 or 3 tbsp. of drippings in pan. When meet is half done, turn, dredge with flour and finish roasting.

Recipes for Fifty - Page 12 - 119 - Lamb Stew

16 lbs. lamb forequarters 4 onions sliced 1 c. drippings 2 qts. water or more 2 qts. peas 2 qts. carrots, cubed coarse celery stocks 4 tbsp. salt pepper

Cut meat into 1/4 inch cubes, Dredge meat with flour and brown in drippings with sliced onions. Put meat and water into kettle, cover, cook slowly 2 or more hours, or until lamb is tender. Remove lamb from liquid and remove meat from bones.

Cook carrots and celery in liquid until tender. Potatoes in cubes or whole may also be cooked in liquid of meat.

Thicken with 2 c. flour and enough water to pour easily. There should be 3 1/2 to 4 qts. liquid. Watch carefully while boiling for 3 to 5 minutes lest it burn on the bottom of the kettle.

Add meat, heat well, season and serve hot with dumplings or baking powder biscuits.

Beef Stew

1 cup beef drippings 2 qts. diced turnip 12 lbs. beef 2 qts. diced carrots 4 tbsp. salt 6 small onions sliced pepper coarse celery stalks

Use any of the less expensive cuts of meat. Cut beef in one inch cubes. Dredge 2/3 of the meat with flour and brown it in drippings. Put in kettle with remaining meat. Add 3 qts. boiling water and cook 4 or more hours. Add vegetables and seasonings 2 hours before serving. If it is desired to have potatoes in stew, cut in slices and add 1/2 hour before serving.

Thicken with 2 cups flour and enough water to pour easily. Watch carefully while thickening lest it burn on the bottom. Gravy left from roast beef should be added to stew. Serve very hot with dumplings or Baking Powder Biscuits.

Brown Gravy

4 1/2 cups drippings 2 1/2 qts. water or meat stock 1 1/2 cups flour salt and pepper

Pour off clear fat, reserving 1 1/2 cups drippings in bottom of pans. Turn into large saucepan, stir in browned flour. When smooth add hot water stirring constantly until smooth and thickened. Boil 5 minutes. Season to taste. The gravy should be rich brown. If not, add kitchen boquet as needed. Strain if lumpy. Brown flour in frying pan, stirring constantly until a uniform yellowish color.

Recipes for Fifty - Page 13 - 120 - Meat Loaf

10 lbs. hamburg 8 cups bread crumbs 2 cups water or stock 8 eggs 3 tbsp. salt 1 tbsp. sage 4 cups tomatoes 1/2 cup chopped onions 3/4 tsp. pepper

Mix meat, bread, onions and seasoning. Add tomatoes, well beaten eggs and water. Pack in well greased tins and bake in slow oven 1 1/2 to 2 hours. Serve hot or cold.

Meat Balls

Use meat loaf recipe. Form into balls, bake in oven or brown in frying pan.

Stuffed Hamburg Loaf

Make 2/3 recipe for meat loaf. Pack a layer next a layer of mashed potato, then meat. Garnish top with 15 slices of bacon cut fine. Bake as meat loaf.

American Chop Suey

Family For Fifty

1 lb. hamburg steak 5 lbs. hamburg steak 1 1/2 cup macaroni 7 1/2 macaroni (before cooking) 2 cups tomatoes or tomato soup 10 cups tomatoes or tomato soup 1/2 onion cut fine 2 1/2 onions cut fine 1 tsp. salt 5 tsp. salt 3 tbsp. oleo (if tomatoes are used) 1 cup oleo (if tomatoes are used) 2 tbsp. flour 10 tbsp. flour 1 sweet green pepper, cut fine 2 sweet green peppers, cut fine

Cook macaroni. Brown onions, hamburg and pepper in a frying pan. Combine all ingredients. Heat thoroughly, season, serve. NOTE: If tomatoes are used thicken with oleo and flour, as white sauce.

E.R. 23 - 6/15/48 Recipes for Fifty - Page 14 - 121 - Italian Macaroni

2 qts. macaroni 2 cups chopped mild green peppers 4 tbsp. salt 9 1/2 cups chopped onions 1 1/2 cup bacon fat 4 qts. strained tomatoes 1 1/2 cup flour 1 lb. cheese (if desired)

Cook as for boiled macaroni. Cook onions and peppers in bacon fat until soft, but not brown. Add flour, stir until smooth, add hot tomato and stir until it boils. Add salt and macaroni, reheat over hot water to prevent burning and serve at once. Or put macaroni into earthen or enamel baking dishes, sprinkle with grated cheese and bake until cheese is melted and slightly browned.

Creole Spaghetti

l ½ qts. spaghetti 1 tbsp. salt 3 qts. canned tomato 1 1/2 cups butter 3 cups chopped onions 1/4 cup flour 6 lbs. hamburg steak 3 cups grated cheese

Cook spaghetti as for boiled macaroni. Strain tomato and bring to boiling point. Slightly brown onion in butter, add flour and hot tomato, stirring constantly until smooth and boiled, or turn into double boiler and cook 30 minutes, stirring occasionally. Put steak in frying pan and fry until slightly brown, then turn into sauce, add spaghetti and cheese. The cheese may be omitted.

Creamed Dried Beef and Eggs

4 qts. white sauce 1 1/2 lbs. dried beef 15 hard cooked eggs

Make Sauce. Combine all. Heat thoroughly. Season.

Creamed Dried Beef

4 qts. white sauce 2 or more lbs. dried beef salt and pepper to taste

Shred beef, cover with hot water, let stand 10 minutes, drain. Add to sauce, beat thoroughly and season to taste.

Creamed Dried Beef and Potato

4 qts. white sauce l 1/2 lbs. dried beef 2 qts. cooked cubes potatoes

Make sauce. Combine. Heat thoroughly. Season

R.E. 23 Recipes for Fifty - Page 15 - 122 - Delmonico Potatoes

6 qts cold diced potatoes (1 pk.) 3 qts. white sauce or 3 cups grated cheese 9 lbs. peeled raw potatoes 1 qt. buttered crumbs 1 tsp. paprika

Cook potatoes in salted water until soft, but not broken. When perfectly cold, cut in half-inch cubes; grate cheese, sprinkle with paprika and dissolve in sauce. Put potatoes in six baking dishes, pour over the sauce; lifting potatoes carefully with fork until sauce is well distributed. Cover with crumbs and brown delicately in moderate oven.

Creamed Potatoes

6 or 8 qts. cold diced potatoes (1 pk.) 3 or 4 qts. white sauce 1/2 tsp. pepper chopped parsley

Cut cold boiled or baked potatoes in half-inch cubes. Reheat in white sauce, add pepper, and sprinkle with chopped parsley, if desired.

Scalloped Potatoes

1 peck potatoes sliced 1 1/2 cup butter 2 qts. hot milk 3 tbsp. salt 1 1/2 cup flour 1 tsp. pepper 3 sliced onions

Peel potatoes before weighing. If potatoes are very large, cut them in two length wise before slicing. Parboil potatoes and onions two minutes to remove strong flavor, drain. Put into six baking dishes, a layer of potato, then a slight dredging of flour; repeat until potatoes are used. Dissolve salt, pepper, and butter in hot milk, pour over potatoes, cover and cook in slow oven one and one half hours, or until done. Remove cover long enough to brown potatoes delicately.

R.E. 15 - 6/10/47 Recipes for Fifty - Page 16 - 123 - Buttered Carrots and Peas

4 qts. cooked cubed carrots 4qts. peas

Combine, heat thoroughly and add 1 cup melted butter.

Creamed Carrots and Peas

4 qts. white sauce 3 qts. peas 3 qts. cooked cubed carrots

Make sauce. Combine. Heat thoroughly. Serve.

Scalloped Tomatoes

6 qts. canned tomatoes 2 cups melted butter 2 tbsp. salt 3 qts. stale crumbs 1 cup sugar 1/2 tsp. pepper

Follow directions for scalloped corn.

Scalloped Corn

6 qts. canned corn 2 tbsp. salt 1/2 cup oleo 1/2 tsp. pepper 3 cups milk 4 qts. crumbs

Melt oleo. Mix with crumbs, add milk, corn and seasonings. Place in a well greased baking pan. Cover with buttered crumbs and bake in a moderate oven thirty minutes, or until brown.

Macedoine of Vegetables

2 qts. cubed .carrots 1 qt. cubed turnip 1 qt. peas 1 qt. string beans 2 qts. cubed potatoes 3 qts. white sauce juice of 1 lemon

Make sauce, adding lemon. Add cooked vegetables, heat thoroughly. Season. serve.

Mashed Potatoes 1 peck potatoes 1 cup butter 1 qt. milk 5 tsp. salt 1/2 tsp. pepper

Creamed Onions 1 pt onions 3 qts. white sauce

Cook onions until tender. Drain Well. Add white sauce. Heat. Serve.

R.E. 23 - 6/10/47 Recipes for Fifty - Page 17 - 124 - Boston Baked Beans

3 qts. pea beans 1/4 cup brown sugar 4 tbsp. salt 1 tbsp. mustard 1 cup molasses 1 tsp. pepper 1/4 cup vinegar 1 lb. fat salt pork or less or 1/2 cup salad oil

Pick over beans, cover with cold water and soak over night. drain, cover with cold water, bring to boiling point and parboil fifteen minutes, or until skins burst when exposed to air, drain.

Scrape and scald pork rind, cut pork in two pieces and cut through rind over half inch to the depth of one inch.

Mix salt, sugar, mustard and pepper, and dilute with molasses and vinegar. Put an equal quantity of beans and seasonings into each of two bean pots, bury pork in beans, fill pots with boiling water, cover, and cook slowly six or eight hours, or more, adding more water if needed.

More molasses and sugar may be used if more flavor is desired.

Canteen Vegetable Soup to serve 100

1 1/2 beef fat tried out 1 turnip (1 1/2 lb.)(1 qt) 2 1/2 lbs. onions (2 qts) 12 lbs. potatoes or less 3 lbs. carrots (2 qts.) 9 qts. of water (or meat 2 bunches of celery (2 qts.) stock) 1 tsp. pepper 1 #10 & #2 1/2 cans tomatoes 1/2 cup salt (4 1/2 qts.) 1 cabbage (1 1/2 lbs.)

Add cut up vegetables except potatoes to tried out suet and steam in the fat for 10 minutes. Add potatoes, and steam 3-5 minutes, add water (meat stock if available) tomatoes, seasonings and simmer about 1 hour.

R.E. 23 - 6/21/49 Recipes for Fifty - Page 18 - 125 - Creamed Eggs and Cheese

4 qts. white sauce 3/4 lbs. cheese 25 hard cooked eggs sliced

Make sauce. Add cheese and stir until smooth, arrange sliced eggs on toast. Pour sauce over toast and egg.

Tomato Rarebit

3 qts. tomato soup 1 or more lbs cheese, cut fine 12 eggs, slightly beaten

Heat soup and cheese over hot water until cheese is dissolved. Just before serving beat in quickly, slightly beaten eggs. Serve on crisp crackers or toast.

Macaroni, Cheese and Tomato

Use macaroni and cheese recipe substituting tomatoes for milk and using 1/3 the amount of fat.

Macaroni and Cheese Loaf

7 1/2 cups macaroni 6 cups bread crumbs (before cooked) 6 cups or 2 1/2 lbs. cheese 6 cups milk 3 cans pimentos 12-18 eggs 3/4 tsp. pepper tsp. salt 2 sweet peppers diced and 1 cup onions sautéed in 2 tsp. fat

Cook macaroni until done and combine with other ingredients. Bake in moderate oven 35 to 45 minutes. Serve with or without tomato sauce.

Macaroni with Cheese

2 qts. macaroni (broken in pieces) 1 1/2 cups flour l 1/2 cups butter 1/2 tsp. paprika 4 qts. milk 6 cups grated cheese 4 tsp. salt

Cook as for boiled macaroni. Make a white sauce of the butter, flour, mi1k and seasonings, following directions for white sauce. Dissolve chopped or grated cheese in sauce. Put macaroni in baking dishes, pour over the sauce, lifting macaroni with a fork to distribute it evenly. Cover with thin layer of buttered crumbs, using three cups stale crumbs and one-half cup butter. Do not use dried crumbs. Bake until crumbs are brown.

R.E. 23 - 12/16/49 Recipes for Fifty - Page 19 - 126 - Cheese Creamed on Toast

2 cups butter 4 qts. milk 2 cups flour 1 lb. or more cheese 4 teas. salt 1/2 teas paprika 1 teas. mustard

Make a sauce of the first four ingredients, following directions for making white sauce. Add grated or chopped cheese, stir smooth. Serve on carefully browned toast which has been dipped in hot water.

Very nice served with crisp bacon as garnish.

Cheese Fondue

2 qts. scalded milk 4 teas. mustard 2 qts. soft, stale bread crumbs 4 teas. salt 2 lbs. mi1k American cheese 1 teas. paprika 1/2 cup butter 24 eggs

Grate cheese. Mix first six ingredients together, add well beaten yolks, cut and fold in stiffly beaten whites. Pour into six buttered baking dishes and bake thirty minutes in moderate oven.

Scalloped Cheese

4 qts. milk 16 eggs 4 qts. dried or stale 5 tbsp. butter bread pieces 3 tbsp. salt 1 or more lbs. cheese 1 teas. paprika

Heat milk and pour on bread, which should be quite stale or even dried. Add grated or chopped cheese, cool. Add salt, pepper, melted butter, and well beaten eggs. Mix well, pour into buttered baking dishes, and bake slowly one and one-half hours or until done.

Serve grape jelly with it.

Recipes for Fifty - Page 20 - 127 - Cabbage Salad 8 lbs cabbage Boiling dressing Remove outside leaves and stalks from solid, heavy heads of cabbage. Cut in quarters, soak for one hour or so in cold water. Drain, wipe dry, shred or chop fine, mix with boiled or sour cream dressing, and serve in salad bowls or cabbage shells. Celery may be used instead of entire cabbage.

Health Salad

Family For Fifty 1 cup cabbage, grated 6 cups cabbage, grated 1 cup carrots, grated 6 cups carrots, grated 1 cup celery, diced 6 cups celery, diced 1 cup shredded pineapple, drained 6 cups shredded pineapple, drained 1 cup apples, diced 6 cups apples, diced

Blend thoroughly. Mold and serve on lettuce leaf.

Mock Lobster Salad 4 1-lb. cans crab meat 3 qts. cabbage, shredded 1 qt. celery, cut fine 2 qts. macaroni, cooked 1 small can pimentos, cut fine

Blend all thoroughly, marinate with salad dressing, if desired. Mold and serve on lettuce leaf.

Mock Chicken Salad

Make as Mock Lobster Salad substituting Tuna Fish for Crabmeat.

Potato Salad 9 qts. potato cubes 1 qt. celery 1/2 cup chopped peppers 2 onions finely minced Any kind of well seasoned salad dressing is suitable. Hard boiled eggs, pimentos, olives, pickles, chives, give added flavor to the salad.

Salmon Salad

6 pint can salmon 2 tbsp. salt 3 qts. diced celery 6 tbsp. vinegar or 1 cup 1 tbsp. celery salt chopped pickles 1 tsp. paprika 24 hard cooked eggs Remove bones and skin in salmon and break in pieces. Cut eggs in pieces. Mix all ingredients together. Mold and serve on lettuce leaf. Celery and pickles may be used if desired.

Cole claw for 50

3 1/2 lb. cabbage, shredded 1 qt. celery, diced 2 1/2 lb carrots, grated 1 can pimentos 2 lbs. peppers mayonnaise salt and pepper Recipes for Fifty - Page 21 - 128 - Pineapple Delicious

2 lbs. marshmallows 3 or 4 No 3 cans sliced pineapple 1 qt. heavy cream

Cut marshmallows in four pieces each, and pineapple in 1/2 inch cubes. Mix marshmallows, pineapple and a little pineapple juice, and chill thoroughly. Just before serving, drain off juice and fold in cream which has been whipped until stiff.

Chocolate Cream

3 1/2 qts. scalded milk 9 oz. chocolate 3 1/2 cups sugar 7 eggs 1 1/3 cups cornstarch 7 tsp. vanilla

Melt chocolate in double boiler, add milk slowly and heat to scalding point, Mix cornstarch, sugar and two tsp. salt, add hot milk mixture to it, return to double boiler, and cook 43 minutes, stirring often. Add this mixture to beaten yolks, stirring all the time. Cool slightly and fold in stiffly beaten egg whites. Add vanilla. Serve with whipped creams

Norwegian Prune Pudding

2 1/2 lbs. prunes 2 tsp. cinnamon 2 1/2 qts. cold water 1 1/2 qts. boiling water 5 cups sugar 1 2/3 cups cornstarch 1 tsp. salt 5 tbsp. lemon juice

Wash prunes, add cold water, and soak over night. Cook in same water in double boiler until soft, remove stones and crack them to obtain meats. Dilute cornstarch with enough cold water to pour. Mix prunes, prune juice, meats and sugar, cinnamon and boiling water, and bring to boiling point. Add cornstarch and cook 45 minutes in double boiler. Add lemon juice, chill and serve with cream.

This dessert may be improved by folding in stiffly beaten egg whites after it is cooked and partially cooled.

Caramel Pudding

6 cups brown sugar 2 cups cold water 2 cups butter with 2 1/2 cups cornstarch 4 1/2 qts. boiling water 2 tsp. salt or 2 tbsp. vanilla 1 cup butter with 3 cups English walnuts 4 1/2 qts. scalded milk

Cook sugar and butter together until a rich golden brown. Add water and thicken with cornstarch mixed to paste with cold water. Stir until smooth and cook 45 minutes in double boiler, stirring often. Add salt, vanilla and nuts. Chill and serve with plain cream.

Foods #23 - 3/30/55 Recipes for Fifty - Page 22 - 129 - Coffee Jelly

3/4 cup gran. gelatin l 1/2 qts. boiling water 3 cups cold water 3 cups sugar 3 qts. boiled coffee

Make same as Lemon Jelly. Serve with sugar and cream.

Chocolate Bread Pudding

3 qts. stale bread 8 oz. chocolate 5 qts. milk 10 eggs cups sugar 1 tbsp. vanilla 1 tsp. salt

Scald milk, add bread broken in small pieces, Melt chocolate in a pan over hot water. Add a little of the bread and milk mixture and stir until smooth. Return to first mixture. Beat eggs till light and combine with remaining ingredients.

Tapioca Cream

2 1/4 cup minute tapioca 2 cups sugar 3 qts. scalded milk 12 eggs 2 tsp. salt 6 tsp. vanilla

Scald tapioca and milk until tapioca is transparent. Mix sugar, salt and slightly beaten egg yolks, and add hot mixture to egg mixture. Return to double boiler and cook, stirring constantly for 3 to 5 minutes. Remove from flame, chill, add stiffly beaten egg whites and flavoring. Chill. For pineapple tapioca add 3 number 2 tins drained, before folding in egg whites.

Plain Blanc Mange

4 1/2 qts. scalded. milk 3 tsp. salt 2 cups cornstarch 5 tsp. vanilla, if desired 3 cups cold milk 1 1/3 cups sugar

Mix cornstarch, sugar, and salt together and mix to a smooth paste with cold milk. Add to scalded milk, stirring constantly until smooth, and cook forty-five minutes in double boiler, stirring occasionally. Serve warm or cold with cream and sugar and sweet jelly.

R.E. - 1/9/50 Recipes for Fifty - Page 23 - 130 - Chocolate Blanc Mange

4 3/4 qts. scalded milk 10 oz. chocolate 2 3/4 cups cornstarch 2 cups sugar 3 cups cold milk 1 1/3 cup boiling water 2 tsp. salt 5 tsp. vanilla

Mix cornstarch with cold milk until smooth. Add slowly to hot milk and cook in double boiler 15 minutes, stirring often to prevent lumps.

Melt chocolate over hot water, add sugar and boiling water, stir until smooth and add to above mixture, stirring until thoroughly mixed. Serve with cream and sugar.

Baked Custard

6 qts. scalded milk 3 cups sugar 18 to 36 eggs 2 tsp. salt 2 tbsp. vanilla

Beat eggs slightly, add sugar and salt, add slowly the scalded milk. Turn into buttered baking dishes placed in large pans containing hot water. Sprinkle with nutmeg and bake slowly until custard is firm. When a silver knife comes out clean, the custard is done. The smaller number of eggs makes a delicious custard, but not one which keeps its shape as perfectly as with the larger number.

Caramel Custard

Use the same amount of ingredients as for Baked Custard, but put sugar into an iron frying pan, stir constantly until melted and light brown in color. Then proceed as for baked custard.

Foods #23 - 3/29/55 Recipes for Fifty - Page 24 - 131 - Chocolate Sauce (for 30) 2 cups sugar 1 qt. water 3/4 cup cocoa 1/2 tsp. vanilla 3 tbsp. cornstarch 1/4 cup butter 1/2 tsp. salt

Mix dry ingredients, add to boiling water, and cook until thick. Add butter and vanilla and serve.

Chocolate Sauce (for 50)

3 qts. sugar 12 oz. chocolate 1 1/2 qts. boiling water 24 tbsp. vanilla

Melt chocolate, add boiling water gradually, stirring constantly to make a smooth paste, then add sugar and boil 5 minutes.

Creamy Sauce

5 cups powdered sugar 5 well beaten eggs 2 1/2 cups butter 3/4 cups boiling water 5 tsp. vanilla

Foamy Sauce

3 cups powdered sugar 3 cups cream 1 1/2 cups butter 6 egg whites

Cream sugar and butter together. Beat into this cream and slightly beaten egg whites. Put into double boiler and beat until smooth and creamy. Cook until it thickens. Serve at once.

Vanilla Sauce

Make like lemon sauce, using two tablespoons vanilla in place of nutmeg and lemon.

Lemon Sauce

1 qt. sugar 1/2 cup butter 2 qts. boiling water 1/2 cup lemon juice 1/2 cup cornstarch or 3/4 cup flour 1 tsp. lemon extract 2 tsp. salt

Mix sugar and cornstarch, add water, stirring constantly until smooth. Boil five minutes, remove from fire and add butter and flavorings.

R.E. 23 - 6/1648 Recipes for Fifty - Page 25 - 132 - Custard Sauce

1 1/2 qts. milk 9 tbsp. sugar 9 egg yolks or 2 1/4 tsp. vanilla 5 small eggs 3/8 tsp. salt

Boat egg yolks or eggs slightly. Add sugar and salt, then pour hot milk slowly over them. Return to double boiler and cook until mixture thickens. Cool, flavor, chill and serve over stale cake or sliced fruit

Hard Sauce

2 cups butter 1/2 cup boiling water 6 cups powdered sugar 2 tsp. lemon extract

Pour boiling water over butter, stir until creamy, then add gradually the sugar and lemon.

Nutmeg Sauce

Make Same as Lemon Sauce, using 4 tsp. lemon extract and 4 tsp. nutmeg in place of lemon juice.

Sunshine Sauce

6 egg yolks 3 cups thick cream 3 cups sugar 2 tsp. vanilla

Stir beaten yolks and sugar together, add cream, which has been whipped until stiff, add vanilla.

R.E. 23 - 4/24/50 Recipes for Fifty - Page 26 - 133 -