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Title: Metropolitan Cook Book, Edition of Aug. 1954
Author: Anonymous
Date of first publication: 1954 (edition date)
   or 1953 (copyright date)
Edition used as base for this ebook:
   New York: Metropolitan Life Insurance Company, 1954
Date first posted: 7 May 2009
Date last updated: 7 May 2009
Project Gutenberg Canada ebook #313

This ebook was produced by:
David T. Jones, Leslie Tomlinson
& the Online Distributed Proofreading Team
at http://www.pgdpcanada.net




[Illustration: Front Cover]

[Illustration: Inside Front Cover]

[Illustration]

METROPOLITAN

[Illustration]

COOK

[Illustration]

BOOK


EDITION
OF
AUG. 1954

COPYRIGHT 1953, METROPOLITAN LIFE INSURANCE COMPANY


_Beverages
Quick Breads
Yeast Breads
Soups
Fish
    Stuffings for Fish
Meat
Poultry
    Stuffings for Meat and Poultry
Sauces for Meat, Fish, and Vegetables
Eggs
Cheese and Casserole Dishes
Vegetables
Salads and Salad Dressings
Sandwich Fillings
Cakes
    Frostings and Fillings
Cookies
Pies
Puddings and Fruit Desserts
Dessert Sauces
Index_


THE METROPOLITAN LIFE INSURANCE COMPANY
wishes to express its appreciation to the following
organizations for permission to use some of
their material: _American Institute of Baking_,
_American Meat Institute_, _National Livestock
and Meat Board_, _Poultry and Egg National Board_.




BEVERAGES

[Illustration]


COFFEE

Keep coffee in tightly covered container. Always buy right grind for
method used in preparation. Usual proportions are 1 rounded tablespoon
coffee for 1 cup water.

_Drip Coffee:_ Use drip grind. Put coffee in upper compartment and
pour freshly boiling water over it. Keep pot in warm place while water
drips through, but do not allow coffee to boil. Remove upper section
as soon as coffee has dripped through.

_Percolator Coffee:_ Use regular grind. Put necessary amount of cold
water in pot. Put coffee in basket. Bring to a boil and percolate
gently until desired strength is obtained, usually about 10 to 15
minutes.

_Boiled Coffee:_ Use regular grind. Mix coffee with small amount of
egg or crushed eggshell and cold water. Pour on boiling water and
simmer from 3 to 5 minutes. Remove from heat, add 1/4 cup cold water,
and let stand 2 or 3 minutes before serving.

_Vacuum Coffee:_ Use pulverized, very fine, or silex grind. Put
necessary amount of cold water into lower part of pot, and bring to a
boil. Insert top with filter adjusted. Add coffee and tighten top.
Lower heat and let water rise into top. Stir. Let stand over heat 2 to
3 minutes. Then remove pot from heat and allow coffee to filter down.


TEA

Tea should also be kept in tightly covered container. Use 1 teaspoon
tea for 1 cup boiling water. Rinse teapot out with boiling water. Put
tea in, and pour freshly boiling water over it. Cover pot. Let stand 3
to 5 minutes without boiling. Pour at once.


COCOA _(6 servings)_

4 tablespoons cocoa
2 tablespoons sugar
1 cup cold water
1 teaspoon vanilla extract (optional)
3 cups whole milk, or
1-1/2 cups evaporated milk diluted with 1-1/2 cups water
Pinch of salt

Combine sugar, cocoa, and salt in pan. Add water and boil 2 minutes,
stirring until thickened. Add milk and heat slowly until scalded, just
below boiling point. Add vanilla. If cocoa is not served immediately a
skin will form. If this happens, beat with rotary egg beater until
frothy.


ICED FRUIT DRINKS

Refreshing iced drinks can be made with strong tea as a base and fresh
or canned fruit juice added to taste. Honey, or sirup made by boiling
together until clear 1 cup water and 1 cup sugar, can be used for
sweetening. Juice from canned or spiced fruits can also be used to
sweeten fruit drinks.


BANANA MILK SHAKE _(1 serving)_

1 ripe banana
1 cup milk
1/4 teaspoon vanilla extract, or 1/8 teaspoon nutmeg

Mash banana to pulp, combine with milk and flavoring. Mix well.


CHOCOLATE MILK _(1 serving)_

2 tablespoons chocolate sirup (page 52)
1 cup milk

Mix well. Serve hot or cold.




QUICK BREADS

[Illustration]


PLAIN MUFFINS _(12 medium-sized)_

_Hot Oven 400F._

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/4 cup soft shortening
1 egg
1 cup milk

Sift dry ingredients together. Cut in shortening. Beat milk and egg
together. Add to flour mixture, stirring just enough to mix. Do not
beat. Lumps disappear in baking. Fill greased muffin tins 2/3 full.
Bake about 25 minutes.


VARIATIONS:

_Corn Muffins:_ Substitute 3/4 cup cornmeal for 1 cup
white flour.

_Whole-wheat or Graham Muffins:_ Substitute 3/4 cup
unsifted whole-wheat or graham flour for 1 cup white flour. Increase
salt to 3/4 teaspoon.

_Soy Muffins:_ Substitute 2 tablespoons soy flour for 2
tablespoons white flour in each cup flour used.

_Blueberry Muffins:_ Stir 1/2 to 1 cup fresh blueberries
gently into plain muffin batter just before filling muffin tins.

_Fruit Muffins:_ Add 1/2 cup raisins, or chopped dates, or
chopped cooked prunes to either plain muffin, or graham, or
whole-wheat mixture.


BRAN MUFFINS _(12 medium-sized)_

_Hot Oven 400F._

1 cup sifted all-purpose flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup flaked bran
2/3 cup milk
1 egg
2 tablespoons melted shortening

Sift all dry ingredients except bran together. Add bran. Combine egg,
milk, and shortening. Add to dry ingredients and mix quickly. Do not
beat. Fill well-greased muffin tins 2/3 full. Bake 20 to 30 minutes.


POPOVERS

_(12 popovers)_

_Hot Oven 400F._

1-1/4 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup milk
2 eggs

Sift flour and salt into bowl. Combine milk and well-beaten eggs and
stir gradually into dry ingredients to make smooth batter. Beat
thoroughly with rotary egg beater. Fill piping-hot, well-greased iron
popover pans, or deep muffin tins, 2/3 full. Bake about 50 minutes.
Serve immediately.

[Illustration]


WAFFLES

_(about 6 waffles)_

2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
2 egg yolks
3 tablespoons melted shortening
2 egg whites

Mix and sift dry ingredients. Combine beaten egg yolks and milk. Stir
into dry ingredients. Add melted shortening. Fold in stiffly beaten
egg whites. Place batter in a pitcher. Pour into waffle iron and bake
according to directions given for type of iron used.


SWEET MILK GRIDDLECAKES

_(about 20 5-inch cakes)_

2 cups sifted all-purpose flour
3/4 teaspoon salt
6 teaspoons baking powder
1 tablespoon sugar
2 eggs
2 cups milk
2 tablespoons melted shortening

Sift dry ingredients together. Beat eggs and milk together. Add to dry
ingredients and beat thoroughly. Stir in melted shortening. Place
batter in a pitcher. Pour on hot griddle. Bake on one side until
bubbles appear on top. Turn, and bake other side. If thinner batter is
preferred, use more milk.


SOUR MILK GRIDDLECAKES

Substitute sour milk[1] or buttermilk for sweet milk in previous
recipe, and use 2 teaspoons baking soda and 4 of baking powder. Sift
both with flour and salt.

[Footnote 1: Sweet milk can be soured in several
minutes by adding 1 tablespoon lemon juice
or vinegar to 1 cup milk.]


CORN BREAD

_(about 6 servings)_

_Hot Oven 400F_.

1 cup cornmeal
1/4 cup sifted all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
4 tablespoons melted shortening

Sift dry ingredients together. Combine eggs and milk and stir into dry
ingredients. Stir in melted fat and pour into greased baking pan. Bake
about 25 minutes.


BAKING POWDER BISCUITS

_(12 biscuits) Hot Oven 450F._

2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
About 2/3 to 3/4 cup milk

Sift together dry ingredients. Blend in shortening with pastry blender
or fingertips. Mixture should resemble coarse cornmeal. Add enough
milk to make soft dough which can be handled, stirring with fork. Turn
out onto slightly floured board. Knead lightly for about 1/2 minute
and roll or pat to 1/2-inch thickness. Cut with 2-inch floured biscuit
cutter or glass. Bake on ungreased sheet from 12 to 15 minutes.


VARIATIONS:

_Sour Milk Biscuits:_ Use sour milk[2] or buttermilk. Use only 2
teaspoons baking powder and 1/2 teaspoon baking soda mixed with dry
ingredients.

_Drop Biscuits:_ Increase milk to scant 1 cup and drop mixture,
without rolling, on baking sheet.

_Graham or Whole-wheat Biscuits:_ Substitute 3/4 cup unsifted graham
or whole-wheat flour for 1 cup white flour.

_Cinnamon Rolls:_ Mix 2 tablespoons brown sugar with 1/2 teaspoon
cinnamon. Spread on rolled-out biscuit dough. Roll like a jelly roll.
Cut 1-inch slices. Bake cut side down.

_Shortcake:_ Add 2 tablespoons sugar to dry ingredients. Divide
biscuit dough in half. Spread one half in pie tin. Brush with melted
shortening. Place other half on top. When baked, layers will separate
easily. Bake about 20 minutes.

[Footnote 2: Sweet milk can be soured in several minutes by adding 1
tablespoon lemon juice or vinegar to 1 cup milk.]


DATE OATMEAL LOAF

_Moderate Oven 350F._

1 cup quick-cooking rolled oats
1 cup chopped dates
1-1/4 cups scalded milk
2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup light corn sirup

Add rolled oats and dates to milk. Let stand for 10 minutes. Add egg
beaten slightly and corn sirup. Mix and sift dry ingredients. Add milk
mixture, stirring only enough to blend well. Bake in greased loaf pan
for 1 hour.




YEAST BREADS

[Illustration]


PLAIN ROLLS _(about 18)_

_Hot Oven 400F._

1 cake compressed yeast or envelope dry yeast
1/4 cup lukewarm water
3/4 cup milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter or other shortening
3 to 4 cups all-purpose flour

Soften yeast in lukewarm water about 15 minutes. Scald milk; add
sugar, salt, and shortening; and let cool until lukewarm. Add yeast
and enough flour to make soft dough. Place on floured board or cloth
and let stand about 10 minutes to "tighten up." Then knead until
smooth and elastic. Place in lightly greased bowl, cover with damp
cloth, and let rise in warm place (75 to 90F.) until double in
bulk--about 2 hours. Punch down and form into shape desired. Place
rolls about 1 inch apart in greased pans and let rise again in warm
place until double in bulk--about 1 hour. Bake 15 to 20 minutes.


VARIATIONS:

_Parker House Rolls:_ Roll dough about 1/2 inch thick. Cut out 3-inch
rounds. Make deep crease down center of each round, and flatten one
half slightly. Brush round with melted butter and fold thicker half
over thinner. Place on buttered baking sheet about 1 inch apart. Let
rise to double in bulk. Bake about 20 minutes.

_Clover-leaf Rolls:_ Break off small pieces of dough, size of large
marble, and roll into balls. Place three balls in each section of
greased large-sized muffin pan. Let rise until double in bulk. Bake
about 25 minutes.


YEAST COFFEE CAKE

_(about 2 9-inch pie pans)_

_Hot Oven 400F._

2 cakes compressed yeast or envelopes dry yeast
1/4 cup lukewarm water
3/4 cup milk
1/3 cup butter or margarine
1/2 teaspoon salt
1/3 cup sugar
2 eggs
4 to 5 cups all-purpose flour

Follow mixing directions for plain rolls. Beat eggs into lukewarm milk
and yeast mixture before adding flour. After first rising pat out
dough about 1 inch thick into pans used. Spread with following
mixture:

4 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons melted butter or margarine
4 tablespoons chopped nuts

Let rise until double in bulk and bake about 30 to 40 minutes.


VARIATIONS:

_(See Yeast Coffee Cake, page 7)_

_With Fruit:_ After first rising, pat out about 3/4 inch thick and
spread evenly in pan. Lightly press eighths of pared apples, or
peaches, over surface of dough. Sprinkle with 1/4 cup sugar mixed with
1/4 teaspoon cinnamon. Let rise and bake. Plums may also be used, but
sugar should be increased according to their tartness.

_Plain Doughnuts (about 24):_ Add 1/4 teaspoon grated nutmeg to flour
before mixing. After first rising, roll out about 1/2 inch thick and
cut with floured doughnut cutter. Let rise about 1/2 hour in warm
place. Fry about 3 minutes in deep fat heated to 355F. to 365F.
Drain on absorbent paper. Sugar if desired.

_Jelly Doughnuts (about 36):_ After first rising, pinch off pieces of
dough about size of walnut and roll into balls with floured hands. Let
rise about half an hour. Fry in deep fat, according to directions for
plain doughnuts. After cooling, make small incision in each and insert
teaspoonful of jelly or jam. Roll in superfine sugar after filling.

_Cinnamon Bread or Buns:_ After first rising, roll into rectangle 1/2
inch thick. Spread with softened butter or margarine. Sprinkle with
1/2 cup sugar mixed with 2 teaspoons cinnamon. Roll like a jelly roll.
For bread, place in greased bread pan, open end down. For buns, cut in
1-inch slices and place 1 inch apart, cut side down, in greased pan.
Let rise until double in bulk. Bake about 30 minutes.




SOUPS

[Illustration]


SOUP STOCK

2 to 3 pounds bone and meat
3 quarts water
Few sprigs parsley
1 onion, sliced
Stalk of celery and leaves
1 or 2 carrots, sliced
1 bay leaf
4 cloves
6 peppercorns
Salt to taste

Less expensive cuts of meat--shin, neck, oxtail--and small scraps of
meat, such as flank end of steak, or leftovers and bones of roast or
poultry, may be used for soups. Cut meat into small pieces. Pour cold
water over meat and bones, using about 1 quart for each pound of meat,
and let stand for half hour. Then bring to a boil slowly, add
seasonings, and simmer gently in covered pot for about 3 hours. Skim
off any froth that rises during first part of cooking. When soup stock
is cool, strain and place in refrigerator until used. Fat will rise to
top and form a protective covering. If part of stock is used, fat
should be removed and heated with remaining stock so that it will
always have its covering of fat.


VEGETABLE SOUP

Any combination of vegetables, fresh or leftover, may be added to meat
stock. Raw vegetables should be added during last 20 to 30 minutes of
cooking, depending upon time required to make them tender. Such
combinations as tomatoes, lima beans, diced turnip, diced carrots,
chopped spinach, or other green leaves, and rice or barley make a
satisfying soup. Chopped meat may also be added.


ONION SOUP, FRENCH STYLE

_(2 servings)_

2 medium-sized onions, thinly sliced
2 tablespoons butter or margarine
2 cups beef or chicken stock
(Canned consomme or bouillon cubes dissolved in water can be used.)

Fry onions gently in fat until lightly browned. Add stock, and salt
and pepper to taste. Simmer about 15 minutes. Serve with slices of
well-toasted French bread which have been covered with grated Parmesan
or other cheese and browned lightly under broiler.


SPLIT-PEA SOUP

_(about 4 servings)_

1 cup dried green or yellow split peas
1 small onion
Ham bone or end of ham (optional)
4 cups stock, water, or milk
Salt

Soak peas overnight in 2 cups cold water. (Quick-cooking varieties
need no soaking.) Add onions and salt. If ham is used, omit salt. Cook
until peas are soft. Remove ham bone. Put peas through sieve or food
mill, and back into liquid they were cooked in. Add stock, water, or
milk.


VARIATIONS:

_Bean Soup:_ Follow directions for split-pea soup. Dried white beans
or red kidney beans can be used, as well as leftover baked beans. They
can be put through a sieve or left whole. Crisp bits of bacon or small
cubes of ham may be added before serving.

_Lentil Soup:_ Follow directions for split-pea soup. Add diced carrot,
few sprigs of parsley, and 1 tomato or 1/4 cup tomato catsup. Lentils
may be put through a sieve or left whole. Slices of frankfurters may
be added about 15 minutes before serving.


CHICKEN BROTH _(about 6 cups)_

4- to 5-pound fowl or about 3 pounds chicken backs, necks, and wings
1 teaspoon salt
Few peppercorns
Parsley

Follow directions for soup stock.


CREAM OF POTATO SOUP

_(about 4 servings)_

4 medium-sized potatoes
1 medium-sized onion, chopped fine
1-1/2 cups boiling water
2 tablespoons butter or margarine
3 cups milk
Salt and pepper

Pare and dice potatoes. Cook potatoes and onion in boiling water until
tender. Mash and return to water they were cooked in. Scald milk. Add
milk, fat, salt, and pepper to potatoes and reheat.


VARIATIONS:

Raw chopped spinach, watercress, parsley, or similar greens may be
added to soup just before serving.

Bits of crisp bacon, chopped hard-cooked egg, or small squares of
bread fried or toasted until crisp may be added.


CREAM OF TOMATO SOUP

_(about 4 servings)_

2 cups canned or about 4 to 5 fresh tomatoes
1 sliced onion
4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk
2 teaspoons sugar
Salt and pepper

Cook tomatoes and onion together for about 10 minutes. Rub through
sieve or food mill. Make thin white sauce of milk, fat, and flour
(page 22). Add strained tomatoes slowly, stirring constantly. Season
and serve.


CORN CHOWDER

_(about 6 servings)_

Fat salt pork, 1-inch slice
1 sliced onion
4 potatoes cut in 1/4-inch slices
2 cups canned or fresh corn cut from cob
1 quart milk
Salt and pepper

Cut pork into small pieces and fry over low flame. When pork bits are
brown and dry, remove them. (They may be saved and sprinkled on top of
chowder before serving, if desired.) Add sliced onion to fat and brown
lightly. Then add potatoes and 2 cups boiling water and cook until
potatoes are soft. Add milk and corn. Heat to boiling point. Season
with salt and pepper.


FISH CHOWDER

_(about 6 servings)_

2 cups flaked, cooked cod--salt (see page 12), fresh, or frozen
6 potatoes, cut into cubes
1 pint boiling water
1 sliced onion
Fat salt pork, 1-inch slice, diced
Salt (omit for salt fish)
Pepper
1 quart milk

Fry salt pork. Add sliced onion and brown lightly. Add potatoes and
boiling water and cook for 10 minutes. Add fish and simmer for 20
minutes. Add milk and seasonings. Heat to boiling and serve.


VARIATIONS:

Any white fish, oysters, or clams may be used in place of codfish.
However, when oysters or clams are used chowder should simmer for only
about 5 to 10 minutes after they are added.




FISH

[Illustration]


_Broiled:_ Fish fillets, fish steaks, or whole fish, like shad or
mackerel, split open, are all suitable for broiling. Brush fish with
melted fat. Season with salt and pepper. Place in preheated, lightly
greased broiler pan, about 2 inches below medium flame. Fish needs
broiling on one side only. From 8 to 15 minutes are required,
depending upon size and thickness of fish. Fish may be dotted with
bits of butter or margarine before serving. Quartered lemon may be
served with it.

_Baked:_ Whole fish, steaks, or fillets may be baked. Fillets and
steaks may be dipped in salted milk, then in bread crumbs, and baked
in a hot oven about 450F. They may also be baked in white sauce (page
22) or tomato sauce (page 24). A lower temperature is used for this
method (350-375F.).

_Stuffed:_ Whole fish can be stuffed. (See page 13 for stuffings.)
Have fish cleaned and dressed (entrails removed). Wash cavity well and
dry. Rub with lemon. Stuff loosely and skewer or sew together. Fish
fillets can also be stuffed. Spread stuffing over each, roll up, and
tie loosely. Stuffed fillets can be baked, simmered in sauce, or
poached in seasoned water and served with separately made sauce (pages
22-24).

_Poached:_ Lean fish, like salmon, halibut, cod, or haddock, are best
for poaching. Wrap fish in cheese-cloth. Cover with boiling salted
water and simmer from 10 to 12 minutes. A slice of onion, a few
peppercorns, and bay leaf, which improve the flavor of fish, may be
added to poaching water.

_Pan Fried:_ Steaks, fillets, or small whole fish may be pan fried.
Coat with salted flour or cornmeal. Melt fat in heavy frying pan. Fry
fish at moderate temperature until it flakes easily with a fork.


CREAMED FINNAN HADDIE OR SALT COD

_(about 2 servings in each cup of fish)_

Soak finnan haddie in cold water 1/2 hour. Soak salt cod overnight.
Then cover with boiling water and simmer gently for 15 minutes. Drain
and flake. Make 1 cup of medium white sauce (page 22) for each cup of
fish. Add fish to sauce. Just before serving add 1 or 2 sliced
hard-cooked eggs.


OYSTER STEW

_(about 4 servings)_

1 quart oysters
1 quart milk
1/4 cup butter or margarine
2 teaspoons salt
1/2 teaspoon pepper

Prepare oysters and liquid as for scalloped oysters. Heat liquid. Add
oysters and simmer gently for a few minutes until edges begin to curl.
Add hot milk, butter, and seasonings.


CODFISH CAKES

_(about 12 cakes, 3 inches in diameter)_

1 cup salt codfish, shredded
3 cups diced potatoes
1/8 teaspoon pepper
1/2 tablespoon butter or margarine
1 egg

Soak codfish in cold water overnight. Drain and shred. Cook potatoes
and codfish together until potatoes are tender and drain. Mash, add
egg, butter and pepper. Beat until light. Shape into cakes, roll in
fine, dry bread crumbs, and pan fry until browned on both sides. Or
form small balls, leave uncrumbed, and fry about 1 to 2 minutes in
deep fat heated to 385F.


SCALLOPED FISH

_(about 4 servings)_

_Moderate Oven 350F._

2 cups flaked fish--cod, halibut, haddock, salmon, tuna--fresh,
frozen, or canned
1 cup medium white sauce (page 22) or creole sauce (page 23)
or tomato sauce (page 24) or mushroom sauce (page 24)
1/2 cup bread crumbs
2 tablespoons melted butter or margarine
1 tablespoon lemon juice (optional)

Season fish with salt and pepper. Mix with sauce and place in
well-greased baking dish. Cover with crumbs which have been mixed with
melted fat. Bake until heated through, and brown on top.


SCALLOPED OYSTERS

_(about 6 servings)_

_Moderate Oven 375F._

1 quart oysters
4 tablespoons butter or margarine
4 tablespoons flour
1 cup hot milk
1 cup oyster liquid
Salt and pepper
1 cup bread crumbs mixed with 4 tablespoons butter or margarine

Remove oysters from liquid. Pick them over carefully to remove any
pieces of shell. Strain liquid. Melt butter, add flour, milk, and
oyster liquid. Season. Put alternate layers of oysters and sauce in
greased baking dish. Cover with crumbs. Bake until heated through and
browned.




STUFFINGS FOR FISH

[Illustration]


VEGETABLE STUFFING FOR WHOLE FISH

Sliced tomato
Thinly sliced onion
Few sprigs parsley
Salt and pepper

Place vegetables in well salted and peppered cavity. Bake (see page
11). Discard stuffing before serving.


BREAD STUFFING FOR 3- TO 5-POUND FISH OR ABOUT 4 FILLETS

1 cup bread crumbs
1/4 cup melted butter or margarine
1 or 2 tablespoons finely chopped onion
2 tablespoons chopped parsley
1 or 2 tablespoons lemon juice
Salt and pepper

Cook onions in fat over low flame until soft but not browned. Mix in
rest of ingredients. Add enough stock or water to make soft stuffing.
Season to taste. See bread stuffing (page 21) for variations in
seasonings.


SEA FOOD STUFFING FOR 3-TO 5-POUND FISH OR ABOUT 4 FILLETS

1/2 cup crab meat or cooked chopped shrimp
Few mushrooms, chopped
1 tablespoon finely chopped onion
1/2 cup bread crumbs
3 tablespoons butter or margarine
1 egg yolk
Salt and pepper

Cook onion in butter or margarine over low flame until soft but not
browned. Add rest of ingredients. Mix well. Season to taste.




MEAT

[Illustration]

NOTE: When using pressure cooker for meat dishes, be sure to follow
manufacturer's directions on timing and pressure.


PLAIN POT ROAST OF BEEF

_(about 8 to 12 servings)_

4- to 6-pound piece of beef rump, chuck, or round
1/4 cup flour
Salt and pepper
1 small onion stuck with few whole cloves
1 bay leaf
2 small carrots
3 to 4 tablespoons beef or salt pork fat
1/4 cup stock or water (Canned consomme, meat extract, or bouillon
cube can be used for stock.)

Tie meat firmly if necessary. Melt fat in deep, heavy pan with a
tight-fitting cover. Flour meat and brown well on all sides. Use
moderate flame to avoid smoke. When meat is browned, season with salt
and pepper, add onion, seasonings, carrots, and stock. Cover and
_simmer gently_ until tender on top of stove or in slow oven (300F.)
about 3 to 4 hours. Meat may be turned every hour. Vegetables to be
served with pot roast should be added one hour before meat is done.
Gravy may be thickened (see opposite page).


VARIATIONS:

_Italian Style:_ Insert thin slivers of clove of garlic all over meat.
Brown meat in olive oil. Omit cloves. Add few leaves dried or fresh
thyme and basil and few sprigs of parsley. Use 1/2 cup tomato juice or
sauce in place of stock or water, if desired.

_Hungarian Style:_ Brown meat well. In place of other seasonings, use
1 teaspoon salt, 1-1/2 teaspoons Hungarian paprika, and pinch of
nutmeg. When meat is tender, remove from sauce and keep warm. Skim
excess fat from gravy, add 1 more teaspoon paprika and 1 cup sour
cream. Stir well and heat, but _do not allow to boil_ after cream is
added. (Usually served with buttered noodles.)

_German Style:_ About 24 to 48 hours before cooking, let meat stand in
refrigerator in a marinade of 1/2 cup vinegar diluted with 1/2 cup
cold stock or water. Slice an onion and 2 small carrots into marinade.
Add 1 bay leaf, sprig of parsley, and few whole cloves. Turn meat
several times while it is marinating. Follow directions for plain pot
roast, but use marinade for liquid in cooking.


BEEF STEW _(about 4 to 6 servings)_

1-1/2 pounds lean beef cut into 1-1/2-inch cubes
Salt and pepper
1 tablespoon chopped parsley
1 or 2 carrots, sliced
1 medium onion, sliced
1 cup stock or water or tomato juice
3 tablespoons flour
3 tablespoons fat

Roll meat in flour. Brown well in fat. Use moderate flame to avoid
smoke. Add seasonings and liquid. Cover tightly and _simmer gently_ on
top of stove or in slow oven (300F.) until meat is tender--about
1-1/2 to 3 hours, depending on tenderness of cut. Leftover roast can
also be used for stew.


VARIATIONS:

_With Vegetables:_ About 1 hour before serving add small onions and
small carrots. Any other combination of fresh or leftover vegetables
can be used, with cooking time adjusted accordingly.

_Veal Stew:_ Can be made like beef stew. Or make with paprika and sour
cream, like Hungarian-style pot roast (see opposite page).

_Meat Pie:_ Put stew into deep oven dish. Cover with pie crust (page
44) or baking-powder biscuit dough (page 5). Slash crust in several
places. Bake in hot oven (375F.) about 1/2 hour, or until brown.

[Illustration]


GRAVY FOR POT ROAST OR STEW

Method I--_For each cup of liquid:_
2 tablespoons flour
4 tablespoons water

Mix water into flour very gradually to avoid lumps. Add hot liquid
slowly to flour mixture, stirring constantly until smooth. Boil gently
for 5 minutes to thicken. If lumps appear gravy can be rubbed through
strainer or food mill.

Method II--_For each cup of liquid:_
2 tablespoons flour
2 tablespoons melted fat

Stir flour into hot fat and cook until brown. Stir hot liquid
gradually into flour and fat mixture. Boil gently for 5 minutes to
thicken. This method is easier than Method I for most cooks, because
it is less likely to lump.


GRAVY FOR ROASTS

_(about 4 servings in each cup)_

_For each cup of liquid:_
2 tablespoons fat from roasting pan
2 tablespoons flour

(Canned consomme, bouillon cube, or meat extract can be used for gravy
stock. Bones from boned roast can be simmered and used for stock.)

Measure amount of fat needed from roasting pan and place in pot in
which gravy will be made. Remove any remaining fat from roaster. Pour
measured stock or water into empty roasting pan and boil gently a few
minutes, scraping to loosen and dissolve all brown bits. Mix flour
with fat. Pour hot stock from roasting pan gradually into flour and
fat mixture, stirring well. Boil gently for 5 minutes, until
thickened.


SWISS STEAK _(about 6 servings)_

2 pounds beef rump, round or chuck cut 1 to 2 inches thick
2 tablespoons fat
1/4 cup flour
Salt and pepper
3 or 4 carrots
1 large or 2 medium-sized onions
1 cup tomato juice, stock, or water

(Canned consomme, bouillon cube, or meat extract can be used for
stock.)

Pound flour thoroughly into both sides of meat. Season meat with salt
and pepper. Brown well in fat. Use medium flame to avoid smoke. When
meat is well-browned on both sides, add tomato juice, stock, or water
and diced vegetables. Cover tightly and _simmer gently_ on top of
stove or in slow oven (300F.) until tender, about 1 to 2 hours,
depending on thickness. Add more liquid if necessary during cooking.
Thicken gravy if desired (page 15).

[Illustration]


DUMPLINGS

_(about 12 medium-sized)_

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk or water

Sift dry ingredients together. Add liquid and mix to a batter that
will drop from spoon. Drop from spoon into boiling stew, being careful
that there is plenty of liquid and no possibility of boiling dry.
Cover tightly and cook undisturbed from 10 to 20 minutes, depending on
size of dumplings.


FLANK OR ROUND STEAK, STUFFED AND ROLLED

_(about 4 to 5 servings)_

1 pound flank or round steak cut 1/2 inch thick
2 tablespoons fat
1 cup bread stuffing (page 21)
1 onion, sliced
1/4 cup carrot, cubed
1 cup boiling stock or water

Spread stuffing over meat. Roll and tie securely at both ends and
middle. Brown in fat in heavy pot or frying pan with tight-fitting
cover. Add water or stock and vegetables. Cover and _simmer gently_ on
top of stove or in slow oven (300F.) for about 2 hours.


MEAT LOAF

_(about 6 servings)_

_Moderate Oven 350F._

1 pound ground lean beef or combination of beef, veal, and pork
1 egg
1/4 cup catsup
Salt and pepper
Poultry seasoning or favorite herb combination (optional)
1 teaspoon Worcestershire sauce
2 tablespoons finely chopped or grated onion
2/3 cup bread crumbs (Oatmeal may be used in place of bread crumbs.)
1/2 cup stock or water

Mix well. Pack into well-oiled loaf pan. Bake about 1 hour. Serve with
creole sauce (page 23), mushroom sauce (page 24), or other favorite.


VARIATIONS:

_With Tomato Sauce:_ Cover loaf with 1 cup tomato sauce (page 24) and
bake in open pan. Peeled, parboiled potatoes can be roasted in pan
with meat.

_Hamburgers:_ When meat is all beef, mixture can be shaped into cakes
and broiled or browned in frying pan.

_Meat Balls:_ Shape meat loaf mixture into small balls. Flour well.
Brown in hot olive oil or other fat. Cover and simmer gently in 1 cup
stock or sauce (tomato or creole or mushroom, pages 23-24) about 40
minutes. Flavor meat balls or sauce with garlic or garlic salt if
desired.


STUFFED BREAST OF VEAL

_(about 6 to 8 servings)_

_Slow Oven 325F._

3 to 4 pounds breast of veal
Salt and pepper
1 cup stock, water, or tomato juice
2 cups bread stuffing (page 21) or other favorite

Have butcher cut pocket in meat. Season with salt and pepper inside
and out. Stuff pocket and sew or skewer and lace together. Roast about
2 hours, basting every half hour with stock, water, or juice.

_Stuffed Shoulder of Veal or Lamb_ can be prepared this way also, but
needs longer cooking.


STUFFED BREAST OF LAMB

(Follow directions for stuffed breast of veal.)


BARBECUED LAMB SHANKS

_(about 6 servings)_

4 lamb shanks
Salt and pepper
2 cups water
2 cups cooked rice

Season lamb shanks with salt and pepper. Cover with water and simmer
until tender--about 1-1/2 hours. Remove meat from bones. Place rice in
greased baking dish, and lay meat on rice. Cover with barbecue sauce
(page 23). Bake about 1/2 hour in moderate oven, 350F.


BAKED HAM

Most hams sold today under trade names of large meat-packing firms
have been processed, so that they do not require boiling before
baking. Country-style hams do require boiling before baking. A
12-pound ham should be simmered gently in water or cider for about 3
hours. To bake, dot outside of ham with whole cloves and coat with
mixture of brown sugar and flour. Place on rack in uncovered pan. Bake
according to directions in meat timetable (inside back cover). Half a
ham is prepared the same way.


VARIATION:

_Baked Slice of Ham:_ Simmer 3/4-inch slice gently for 10 minutes if
country-style, unprocessed ham is used. Place ham in baking dish.
Sprinkle with 2 tablespoons brown sugar and 2 tablespoons bread
crumbs. Place around ham 1/2 cup dried apricots which have been soaked
in hot water 20 minutes. Bake in moderate oven (350F.) about 25
minutes. Canned pineapple slices may be substituted for apricots; or
omit all fruit in baking and serve with apple rings which have been
browned lightly in fat.


BRAISED BEEF HEART

_(about 4 to 5 servings)_

1 beef heart
2 tablespoons fat
1 medium-sized onion, chopped
1 cup stock, water, or tomato juice
Salt and pepper

Wash heart thoroughly. Remove any veins or arteries. Cut heart into
quarters and each quarter into 2 or 3 pieces. Brown heart and onion in
fat. Add stock, tomato juice, or water, season with salt and pepper,
and simmer gently about 2 to 2-1/2 hours.


VARIATIONS:

_Stuffed Heart:_ Leave heart whole. After cleaning, stuff cavity with
bread stuffing (page 21) and proceed as for braising. Increase
simmering time about 1 hour.

_Lamb_, _Veal_, _and Pork Hearts_: Each makes 1 or 2 servings and can
be prepared the same way as beef heart. They require about 1 to 1-1/2
hours simmering when cut into pieces and about 2 to 2-1/2 hours when
stuffed and braised whole.


BRAISED BEEF OR PORK LIVER

_(about 4 servings)_

1 pound beef or pork liver cut into half-inch slices
Salt and pepper
3 tablespoons flour
3 tablespoons fat
1 medium-sized onion, chopped (optional)
1 cup stock, tomato juice, or water

Flour liver slices and brown in fat, with onion, if used. Add stock,
tomato sauce, or water and _simmer gently_ about 1/2 hour. Boiling,
and cooking too long, toughen liver.


VARIATIONS:

_With Vegetables:_ After liver is browned, cut into small pieces. Add
6 small onions, 1 cup peas, 1 cup diced white turnips, 2 diced
carrots, and 1 cup canned tomatoes to cup of stock or water. Simmer
gently until tender, about 1/2 hour.

_With Rice or Potatoes:_ After liver is browned, cut into small
pieces. Add 2 cups tomatoes and simmer gently for 20 minutes. Then add
3 cups cooked rice or potatoes and cook about 5 minutes longer.


LIVER LOAF

_(about 4 servings)_

_Moderate Oven 350F._

1 pound liver--beef, pork or lamb
1 cup bread crumbs
1 medium-sized onion
1/4 cup chopped parsley
1 egg
Salt and pepper

Simmer liver gently in 1 cup boiling water 10 minutes. Grind in food
chopper together with onion. Add crumbs, slightly beaten egg, water in
which liver was simmered, and seasonings. Mix well and put in greased
baking dish. Bake about 1 hour or until browned. Serve with creole
sauce (page 23) or mushroom sauce (page 24).

[Illustration]


LIVER-STUFFED GREEN PEPPERS

_(6 servings)_

_Moderate Oven 350F._

1/2 pound liver
6 green peppers
1 cup cooked rice
1/2 cup canned tomatoes
1-1/2 tablespoons minced onion
Salt and pepper
1 cup hot stock or water

Simmer liver in 1 cup boiling water about 10 minutes and save liquid.
Grind liver in meat chopper. Cut tops from peppers and remove seeds.
Parboil peppers for several minutes in boiling salted water. Mix all
ingredients and stuff peppers. Set peppers in baking dish, pour hot
stock in which liver was simmered around them, and bake for about 30
minutes.


SHEPHERD'S PIE

_(about 4 servings)_

_Hot Oven 400F._

2 cups chopped, cooked meat
2 cups mashed potato
2 cups gravy
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 tablespoon finely chopped onion
1 or 2 tablespoons butter or margarine

Combine meat, gravy, and onion. Line bottom of buttered baking dish
with well-beaten mashed potato. Add thick layer of meat mixture, then
cover with layer of potato. Or, meat and gravy may be placed in lower
part of baking dish with a single thick layer of mashed potato for
crust. Dot crust with bits of butter or margarine. Bake about 1/2 hour
or until potatoes are well-browned on top, and food is thoroughly
heated through.


HASH

1 to 2 cups chopped meat
2 cups cooked potatoes
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped onion or celery
3 to 4 tablespoons butter or margarine
Enough gravy, stock, water, or milk to moisten

Any leftover meat may be used for hash, taking about equal parts of
meat and potato. Chop meat first alone, then add potato and chop
together. Moisten mixture enough to hold together. Season. Melt fat (1
tablespoon to each cup of hash) in frying pan, spread hash in evenly,
and cook slowly from 20 to 30 minutes. When hash is well browned on
bottom, loosen and fold in half.


BAKED RICE AND MEAT

_(about 4 servings)_

_Moderate Oven 350F._

2 cups cold, cooked meat (chicken, beef, veal, or lamb)
2 cups gravy or stock
1 cup canned tomatoes
Salt and pepper
1/2 cup uncooked rice
2 tablespoons fat
1 tablespoon Worcestershire sauce
2 medium-sized onions, minced

Cook cubed meat, gravy or stock, tomatoes, half the onion,
Worcestershire sauce, and other seasonings together for about 10
minutes. Melt fat in separate pan. Add rest of onion and uncooked
rice. Allow both to brown slightly, then add to meat mixture. Turn all
ingredients into buttered casserole and bake until rice is soft and
has absorbed most of liquid, about 40 minutes.




POULTRY

[Illustration]


ROAST CHICKEN

If necessary, remove all pin feathers and singe by holding bird over
direct heat. Be sure that all traces of lungs, entrails, and oil sack
above tail have been removed. Run cold water through inside. Wipe dry
and rub cavity with salt. Fill with stuffing (pages 21-22). About 3
cupfuls are required for 3- to 4-pound ready-to-cook chicken. Sew or
skewer slit and tie legs together with heavy thread. Stuff breast
cavity by lifting skin around neck. If there is not much fat beneath
skin, rub outside of chicken with soft or melted fat. Sprinkle with
salt and pepper. Place breast side up on rack in open roasting pan.
Add no water. (For roasting directions see table on inside back
cover.) Baste with pan drippings two or three times while roasting.
(Make gravy according to the directions on page 15. For milk gravy,
substitute milk for stock or water.)

Chicken giblets should be cooked separately. Cover with cold water,
season, and simmer gently until tender. They may be chopped and added
to gravy or combined with stuffing. Chicken stock can be used for
gravy or in some dish made with leftovers.


ROAST TURKEY

See Roast Chicken. When stuffing is used with half a turkey, place
stuffing in bottom of pan and cover with turkey placed cut side down.
Many stores carry small varieties of ready-to-cook turkeys weighing 4
to 8 pounds. These small birds can be broiled or fried as well as
roasted.


ROAST DUCK

See Roast Chicken.


FRIED CHICKEN

_(2 to 3 servings)_

1 frying chicken, 1-1/2 to 2-1/2 pounds, ready-to-cook, or equivalent
in favorite chicken parts
Salt and pepper
4 tablespoons butter or other fat
4 tablespoons flour

Dip each piece in flour with salt and pepper added. Brown well in fat
on every side, over medium flame. When well browned, cover tightly and
simmer gently over low flame until tender, about 20 minutes. Cream or
milk gravy (page 15) can be made in pan.


CHICKEN FRICASSEE

_(5 to 6 servings)_

1 4- to 5-pound fowl
Few celery tops
Salt and pepper
1/2 medium-sized onion
Sprig of parsley

Place whole or disjointed chicken, seasonings, and enough cold water
to cover, in pot. Cover tightly and simmer gently until tender, about
3 hours. Remove chicken. Thicken gravy (Method II, page 15), using
chicken fat skimmed off stock.


VARIATIONS:

_Brown Fricassee:_ First flour and brown chicken in butter,
margarine, or chicken fat.

_Chicken Pie:_ Cook chicken as for fricassee. Place in
baking dish. Pour gravy over chicken and cover with pie crust (page
44) or baking powder biscuit dough (page 5). Slit crust in several
places. Bake in moderate oven (350F.) about 1/2 hour or until crust
is well browned. If vegetables are used in pie, they can be partially
cooked in chicken stock before it is thickened. Cooking will be
completed while pie is baking.




STUFFINGS FOR MEAT AND POULTRY

[Illustration:]

NOTE: Poultry should be stuffed just before roasting. If it must be
stuffed earlier, stuffing should be cold when used and stuffed bird
kept refrigerated. Stuffing should be packed in loosely to allow for
expansion during cooking.


BREAD STUFFING

2 cups soft bread crumbs or cubes
4 tablespoons melted butter or margarine
2 teaspoons minced onion
Poultry seasoning or other favorite herb combination
2 teaspoons salt and pepper
Water or stock to moisten

Brown onion in melted fat, add bread crumbs, seasoning, and water or
stock.


VARIATIONS:

_With Celery:_ Add 1/2 cup finely chopped celery, with leaves.

_With Parsley:_ Add 1 tablespoon chopped parsley.

_With Apple (for Duck or Pork):_ Substitute bacon or sausage fat for
butter. Add 1/2 cup finely chopped sour apples.

_With Oysters (for turkey):_ To bread stuffing (page 21) add 1 cup
finely chopped oysters and 1/4 cup finely cut celery. Moisten with
oyster liquid instead of stock or water.


POTATO STUFFING

_(fills 3- to 5-pound, ready-to-cook duck)_

2 cups hot mashed potatoes
4 tablespoons melted butter or margarine
1 egg yolk (optional)
2 tablespoons grated onion or onion juice
1 cup dry bread crumbs
Salt and pepper
1/4 teaspoon sage (optional)

Mix well and cool before using.


SAUSAGE STUFFING

_(fills 10- to 12-pound, ready-to-cook turkey)_

1 pound fresh sausage meat
2 tablespoons onion, finely chopped
1/3 cup finely chopped celery leaves
1/2 cup finely chopped parsley
Poultry seasoning
1-1/2 loaves day-old bread (approximately)

Brown sausage meat slowly in heavy frying pan, stirring regularly to
break up into small bits. During browning, add onion, then parsley,
then celery leaves, and finally poultry seasoning. Then mix in very
thoroughly, still stirring over heat, bread which has been soaked in
water and then squeezed as dry as possible. Enough bread should be
used to absorb sausage fat. Mixture should remain crumbly. Cool before
stuffing bird.




SAUCES FOR MEATS, FISH, VEGETABLES

[Illustration]


HOLLANDAISE SAUCE

1/2 cup butter
2 egg yolks
1/4 teaspoon salt
Sprinkle of cayenne pepper
1 tablespoon lemon juice

Divide butter into 3 pieces. Put 1 piece in pan with egg yolks and
lemon juice. Cook over hot, not boiling, water, stirring constantly.
Do not let water touch pan, or egg will cook too quickly. As sauce
thickens, add second piece of butter, then third. Remove from hot
water, add seasoning, and serve.


WHITE SAUCE

_Number I (Thin)_

1 cup milk
1 tablespoon flour
1 tablespoon butter or margarine
1/4 teaspoon salt

_Number II (Medium)_

1 cup milk
2 tablespoons flour
2 tablespoons butter or margarine
1/4 teaspoon salt

_Number III (Thick)_

1 cup milk
4 tablespoons flour
4 tablespoons butter or margarine
1/4 teaspoon salt

Melt butter in saucepan, then add flour, stirring until mixture
becomes foamy, but not brown. Add milk slowly, stirring constantly to
insure smoothness. Cook until thickened. Season.


VARIATIONS:

_Horse-radish Sauce:_ Add 1/3 cup freshly grated
horse-radish to each cup thick white sauce. If bottled horse-radish is
used, drain well.

_Mustard sauce:_ Add few drops onion juice, 1/4 teaspoon
paprika, and prepared mustard to taste to each cup medium white sauce.

_Cheese Sauce:_ Add 1/2 to 1 cup grated or cubed cheese to
each cup medium white sauce. Heat in double boiler or over low heat
until cheese melts. 1 teaspoon Worcestershire sauce may be added.

_Mock Hollandaise:_ Just before serving, beat into each cup
of thick white sauce (Number III), 2 egg yolks, 3 tablespoons butter
or margarine, and 1 tablespoon lemon juice.

_Egg Sauce:_ Add 1 or 2 hard-cooked eggs chopped fine, and
more salt if needed.

_Pickle Sauce:_ Add 2 or more tablespoons finely chopped
pickles and more salt.


UNCOOKED CRANBERRY RELISH

1 pint cranberries
1 large or 2 small oranges
3/4 cup sugar

Wash cranberries and orange. Cut orange in sections, leaving peel on.
Put orange and cranberries through meat grinder, using medium knife.
Mix with sugar. Store in refrigerator until used. (Good with lamb or
poultry.)


WHOLE CRANBERRY SAUCE

_(about 6 servings)_

2 cups cranberries
1 cup sugar
1 cup boiling water

Wash cranberries and pick over for stems. Simmer with sugar and water
about 10 minutes. Skim and chill in mold.


VARIATION:

_Cranberry Jelly:_ Cook cranberries and water together for 20 minutes.
Rub through sieve or food mill. Add 1-1/2 cups sugar and cook 5
minutes more. Chill in mold.


BARBECUE SAUCE

1/2 cup chili sauce
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
3/4 cup water or stock

Cook all ingredients together for about 5 minutes.


CREOLE SAUCE

_(about 2 cups)_

2 tablespoons minced onion
4 tablespoons minced green pepper
2 tablespoons butter or margarine
3 tablespoons flour
Salt and pepper
2 fresh tomatoes or 1/2 cup canned tomatoes
1/4 cup sliced mushrooms (optional)
1 cup stock or water

Brown onion and pepper lightly in fat. Add flour and seasonings and
stir. Add tomatoes and mushrooms, if used, and cook 2 minutes; then
gradually add stock and heat to boiling.


TOMATO SAUCE

2-1/2 cups canned tomatoes or tomato juice, or fresh tomatoes,
peeled and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, sliced
2 tablespoons butter or margarine
2 tablespoons flour

Cook tomatoes with seasonings and onion 10 minutes. Put through food
mill or sieve. Melt fat and stir in flour. Gradually add strained
tomato and stir until mixture boils and thickens. Cook about 3 minutes
longer, stirring occasionally.


MUSHROOM SAUCE

1 cup medium white sauce (page 22) or 1 cup brown gravy (page 15)
1/4 teaspoon Worcestershire sauce
1 dozen medium-sized mushrooms or 1/2 cup canned mushrooms

If fresh mushrooms are used, remove, peel, and chop stems. Chop caps
coarsely, peeling only if necessary. Brown lightly in butter. Add
white sauce or gravy, season, and simmer for 5 minutes.

NOTE: Canned condensed mushroom soup, used undiluted, makes a quick
mushroom sauce.

[Illustration]




EGGS

[Illustration:]


EGGS COOKED IN SHELL

For soft-cooked eggs, place in boiling water and simmer gently from 3
to 7 minutes, depending upon consistency desired. Hard-cooked eggs
require from 15 to 20 minutes' simmering.


SCRAMBLED EGGS

Allow 3 eggs for each 2 servings. Break into bowl, beat slightly, add
1 tablespoon milk and sprinkling of salt for each egg. Melt enough fat
in frying pan to keep eggs from sticking. Cook over low heat until
creamy, stirring constantly.


VARIATION:

Any chopped cooked meat--chicken, ham, liver--or chopped cooked
mushrooms or vegetables can be added to eggs and scrambled with them.


SHIRRED EGGS

Pour about 1 tablespoon cream into individual baking dishes. Break an
egg into each dish. Sprinkle with salt. Bake in moderate oven (350F.)
from 15 to 20 minutes until eggs are set.


VARIATION:

Place 1 thin slice of ham in each dish. Add an egg. Sprinkle with
buttered bread crumbs or grated cheese. Bake as for shirred eggs.

[Illustration]


PUFFY OMELET

_(about 4 servings)_

6 eggs, separated
3 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or other fat

Separate yolks from whites and beat yolks with milk, salt, and pepper
until foamy. Fold in stiffly beaten whites. Melt fat in heavy frying
pan. Add eggs and cook at low temperature until omelet is slightly
brown underneath, about 5 minutes. Put pan in moderate oven (350F.)
and bake for about 10 minutes until omelet is firm. Fold in half and
serve immediately. Serve with mushroom sauce (page 24) or other
favorite.


VARIATIONS:

To make eggs go further, add 1 cup of soft bread crumbs to egg yolks
before adding whites.

_Spanish Omelet:_ Pour creole sauce (page 23) around omelet on serving
platter.

_Cheese Omelet:_ Add 1-1/2 teaspoons Worcestershire sauce, 1/2 cup
grated cheese, and 2 tablespoons chopped parsley to egg yolk mixture.

_Cottage Cheese Omelet:_ Add 1 cup cottage cheese and 2 tablespoonfuls
chopped pimento to egg yolk mixture.


POACHED EGGS

Heat salted water to boiling in a shallow pan. Add 1 tablespoon
vinegar to keep egg white more compact. Break one egg at a time onto a
saucer and slide carefully into boiling water. When all eggs have been
added, cover pan and remove from heat. Let stand until eggs are set.


VARIATION:

_Eggs Florentine:_ Place poached eggs on bed of cooked, seasoned
spinach. Cover with medium white sauce (page 22) seasoned with
Parmesan or other grated cheese.


PLAIN OMELET

_(about 4 servings)_

6 eggs
3 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fat

Beat eggs until light. Beat in milk and seasonings. Melt fat in frying
pan. Add eggs and cook at low temperature. As it cooks, tip pan and
lift mixture with spatula so that uncooked portion can run to the
sides. When mixture is set, allow bottom to brown slightly. Fold in
half and serve at once.

[Illustration]




CHEESE AND CASSEROLE DISHES


CHEESE FONDUE

_(about 4 servings)_

_Moderate Oven 350F._

1 cup soft bread crumbs
1 cup milk
1 cup American or Cheddar cheese cut in fine pieces
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs

Scald milk. Add bread crumbs, cheese, fat, salt, and pepper. Add
beaten egg yolks and mix thoroughly. Fold in stiffly beaten egg
whites. Bake in greased baking dish from 35 to 40 minutes.


CHEESE SOUFFL

_(about 4 servings)_

_Moderate Oven 350F._

3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup American, Cheddar, or Swiss cheese cut in small pieces
3 eggs

Melt fat, add flour and milk gradually. Cook at low temperature until
thick and smooth. Remove from heat, add seasonings and cheese,
stirring occasionally to blend cheese with sauce. When slightly
cooled, add beaten egg yolks and fold in stiffly beaten egg whites.
Pour into ungreased casserole. Bake until puffed and nicely browned on
top, about 45 to 50 minutes. Serve immediately.


WELSH RAREBIT

_(about 4 servings)_

1 tablespoon butter or margarine
1/2 pound sharp American or Cheddar cheese cut in small pieces
1/2 cup milk
1 teaspoon Worcestershire sauce (optional)
1/2 teaspoon dry mustard
1/2 teaspoon salt
Sprinkling of pepper

Melt butter in double boiler. Add cheese, milk, and seasonings and
cook until cheese is melted and mixture is well blended. Pour over hot
toast and serve immediately.


VARIATION:

Tomato juice may be used in place of milk.


MACARONI WITH CHEESE

_(about 6 servings)_

_Moderate Oven 375F._

8-ounce package macaroni
4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheese cut in small pieces

Cook macaroni as directed on package. Melt fat, add flour, season, and
blend. Add milk slowly and cook at low temperature until thick and
smooth. Add cheese and stir until cheese has melted. Place macaroni in
greased 2-quart baking dish. Pour cheese sauce over it. Bake for 25 or
30 minutes.


VARIATIONS:

Chopped cooked ham or chicken may be added to sauce before pouring
over macaroni.

Boiled spaghetti, broad noodles, or 3 cups cooked rice may be used in
place of macaroni. Creole sauce or tomato sauce may be used in place
of cheese sauce.


NOODLE RING

8-ounce package noodles
1/4 cup melted butter or margarine

Cook noodles as directed on package, rinse, and drain. Combine with
melted fat. Put in greased 1-quart ring mold. Set mold in pan of hot
water for 15 to 20 minutes. Unmold and fill center with creamed fish,
meat, or vegetables.


VARIATION:

_Rice Ring:_ Use 3 cups boiled rice in place of noodles.


VEGETABLE NOODLE BAKE

_(about 6 servings)_

_Moderate Oven 350F._

1 pound green string beans cut in 1-1/2-inch pieces
2 cups diced carrots
4 cups medium white sauce (page 22)
1/3 of 8-ounce package of broad noodles
1 medium-sized onion, minced (optional)
1 teaspoon salt
Pepper
1/2 teaspoon Worcestershire sauce
1 cup grated American or Cheddar cheese
2 cups buttered bread crumbs

Cook beans and carrots in small amount of boiling, salted water.
Drain, and combine any leftover cooking water with milk in making
white sauce. Cook noodles according to directions on package. Add
seasonings and cheese to white sauce. Combine with vegetables and
noodles. Pour into greased shallow baking dish. Cover with buttered
crumbs. Bake from 20 to 25 minutes, or until browned.


SCALLOPED CABBAGE WITH CHEESE AND TOMATOES

_(about 6 servings)_

_Moderate Oven 350F._

4 cups cooked cabbage (page 30)
1 cup canned tomatoes
2 cups bread crumbs
1 cup grated cheese
Salt and pepper to taste
2 tablespoons butter or margarine

Grease baking dish. Put in layers of cabbage and tomatoes, season, and
sprinkle with cheese and bread crumbs. Dot top layer of bread crumbs
with butter or margarine. Bake for 30 minutes or heat thoroughly over
hot water until cheese is melted.


BAKED CHEESE SANDWICHES

_(4 servings)_

_Moderate Oven 350F._

Make 4 sandwiches by placing slices of cheese between slices of bread.
Place in greased oblong baking pan. Mix together 2 cups milk and 2
eggs, slightly beaten. Add salt and pepper. Pour over sandwiches. Set
pan in another of hot water and bake until bread is browned, about 35
to 40 minutes.

[Illustration]


BAKED BEANS

_(about 6 servings)_

_Moderate Oven 325F._

3 cups dried pea beans
1/2 pound salt pork
2 tablespoons molasses
2 tablespoons sugar
1 onion
1/2 teaspoon dry mustard
2 teaspoons salt

Pick over beans and wash thoroughly. Soak overnight in cold water.[3]
Add enough cold water to cover and cook slowly for 45 minutes. Pour
beans into bean pot or baking dish. Cut pork into 1/2-inch strips and
bury in beans together with quartered onion. Mix molasses, sugar,
mustard, and salt with enough boiling water to dissolve. Pour mixture
over beans, adding enough boiling water to cover. Cover pot and bake
from 4 to 6 hours, uncovering last hour of baking to brown top. Add
more liquid during baking if necessary.

[Footnote 3: If quick-cooking varieties of beans are used, follow
package directions both for parboiling and baking time.]

[Illustration]


EGG CASSEROLE

_(about 3 servings)_

_Moderate Oven 350F._

6 hard-cooked eggs
3 tomatoes, fresh or canned
1-1/2 cups cheese sauce (page 23)
1 cup buttered bread crumbs

Cut eggs in half and place in greased casserole. Add sliced tomatoes.
Cover with cheese sauce and top with buttered crumbs. Bake until
browned on top, about 20 minutes.


SAVORY LENTILS

_(about 6 servings)_

2 cups dried lentils
1 tomato, canned or fresh, or 1/4 cup tomato catsup
Few celery leaves
1 onion, chopped
2 tablespoons vinegar or lemon juice
Salt and pepper
3 tablespoons butter, margarine, or bacon fat
1 tablespoon chopped parsley

Wash and pick over lentils and soak overnight in cold water to cover.
Add other ingredients and simmer gently until tender, but not mushy,
about 2 hours.

Frankfurters or cooked smoked Italian or Polish sausage may be added
last half hour of cooking.


BAKED LIMA BEANS

_(about 6 servings)_

_Moderate Oven 350F._

2 cups dried lima beans
2 tablespoons brown sugar
Salt and pepper
1/2 pound sliced bacon

Wash beans and soak overnight in cold water to cover. If quick-cooking
variety is used, omit this step. Simmer in salted water to cover about
1-1/2 to 2 hours or until tender. Drain and place in shallow baking
pan. Mix in sugar and seasonings. Cover with strips of bacon. Bake
until browned, about 40 minutes.


VARIATION:

_With Sausage:_ Arrange alternate layers of parboiled beans and
uncooked sausage meat. Omit bacon and brown sugar. Cover with 1 cup
tomato sauce (page 24) or 1 can tomato soup.


CORN PUDDING

_(about 6 servings)_

_Medium Oven 350F._

2 cups corn, canned, or fresh cut from the cob
2 eggs
2 tablespoons melted butter or margarine
1 pint scalded milk
1 medium-sized, finely chopped green pepper (optional)
1 teaspoon salt
1/8 teaspoon pepper

Beat eggs. Add milk, fat, corn, green pepper, and seasonings. Pour
into greased baking dish. Set dish in pan of hot water. Bake until
firm, about 1 hour.


CHILE CON CARNE

_(about 6 servings)_

_Moderate Oven 350F._

2 tablespoons bacon fat
1 onion, minced
1 clove garlic (optional)
2 cups tomatoes
1 pound chopped beef or 2 cups leftover meat
2 cups kidney beans, cooked or canned
1 teaspoon salt
Pepper
1/2 teaspoon chili powder

Brown onion and garlic in fat. Remove garlic before adding other
ingredients. Add meat and brown slightly. Add beans, tomatoes, and
seasonings. Put in greased baking dish or casserole. Bake about 30
minutes or simmer on top of stove until thickened.

[Illustration]


VARIATION:

Soybeans may be used in place of kidney beans. Follow package
directions for cooking.




VEGETABLES

[Illustration]


NOTE: When using frozen vegetables follow directions on package or, if
preferred, place frozen vegetable block in pan with tight-fitting
cover, season lightly with salt and pepper, add 2 tablespoons butter
or margarine, cover and cook over very low flame until tender--usually
about 1/2 hour. This method can also be used for defrosted vegetables.
Cooking time should be reduced.


ASPARAGUS

Wash well; asparagus is usually sandy. Remove large scales from stalks
and cut off tough ends. Lay asparagus, whole or cut in pieces, in
shallow pan and cook tightly covered with very little water until
tender. Serve with melted butter, hollandaise (page 22), or mock
hollandaise (page 23) sauce.


BROCCOLI

Soak broccoli in lukewarm, salted water for about 5 minutes to remove
sand and insects. Cook flowers, leaves, and all but toughest part of
stems. Follow directions for asparagus.


CABBAGE _(about 4 servings to 1 pound)_

Shred or cut into wedges. Cook in small amount of boiling, salted
water in covered pan for about 5 to 10 minutes if shredded, and 10 to
15 if quartered.


RED CABBAGE

Add 1 tablespoon vinegar to cooking water to preserve color. Follow
directions for cabbage.


SAVORY RED CABBAGE

_(about 6 servings)_

4 cups shredded red cabbage
1/4 cup vinegar
3/4 cup water
1/4 cup brown sugar
1/4 teaspoon ground cloves
2 tart apples, diced
1 teaspoon salt

Combine all ingredients and cook at low temperature until cabbage and
apples are tender, about 20 minutes.


CAULIFLOWER

Separate flowerets, if desired, and cook in covered pan in small
amount of boiling, salted water until tender. Serve with browned
butter, hollandaise (page 22), or mock hollandaise or cheese sauce
(page 23).


STUFFED EGGPLANT

_(about 4 servings)_

_Hot Oven 375F._

1 medium-sized eggplant or 2 small ones
2 tablespoons fat
2 tablespoons minced onion
1 cup canned tomatoes or 4 medium-sized fresh, peeled and chopped
1 teaspoon salt
1 cup soft bread crumbs

Wash eggplant and cut in half. Scoop out pulp to 1/2 inch of skin.
Dice pulp. Brown onion in fat, add eggplant pulp, tomatoes, bread
crumbs, and salt. Mix well and fill eggplant shells with mixture. Bake
until browned, about 30 minutes.


VARIATION:

Ground cooked meat may be added to stuffing ingredients. Lamb is
particularly good.


OKRA, RICE AND TOMATOES

_(about 6 servings)_

1 quart okra pods
1 cup uncooked rice
1 cup canned tomatoes or 4 medium-sized fresh, peeled and chopped
1 onion, sliced
2 tablespoons butter or margarine
Salt and pepper
Sprinkle of paprika

Wash rice and cook in boiling, salted water until tender. Drain and
add butter, salt, pepper, and paprika. Cut okra in slices and cook in
a small quantity of salted boiling water 10 minutes. Then add
tomatoes, onion, and rice and cook about 5 minutes longer.


MASHED POTATOES

Allow 2 medium-sized potatoes for each serving. Wash and peel. Cook in
small amount of boiling, salted water. Drain and mash or put through
food mill or potato ricer. Add scalded milk, a little at a time,
beating potatoes thoroughly. Season with salt and butter or margarine.


POTATO CAKES

Shape mashed potatoes in flat, round cakes. Brown slightly in melted
fat. Leftover meat, ground, may be mixed with potato or about 1
tablespoon encased in each cake.

[Illustration]


BAKED WHITE OR SWEET POTATOES

_Moderate Oven 350F._

Select large potatoes. Scrub well. Bake from 50 minutes to 1 hour.
When soft, break open or cut cross in center of each, press open and
place pat of butter or margarine in opening. Dust with paprika or
finely chopped parsley.


STUFFED POTATOES

Bake potatoes. When tender, cut in half and scoop out inside, being
careful not to break skin. Mash with scalded milk, butter or
margarine, and salt. Pile lightly back in skins. Reheat in oven until
browned on top, about 10 minutes.


VARIATION:

Add onion juice; or chopped parsley and chives; or dry, crumbled
bacon; or sprinkle with grated cheese.


SCALLOPED POTATOES

_Moderate Oven 350F._

Peel and cut raw potatoes in slices 1/4-inch thick. Put layer in
buttered baking dish, dot with butter or margarine, and add salt and
pepper. Repeat until dish is 3/4 full. Pour scalded milk over potatoes
until it reaches top layer. Bake about 1 hour or until potatoes are
soft.


VARIATION:

_With Ham:_ Add chopped cooked ham, sprinkling about 1/2 cup over each
layer of potatoes.


POTATOES AU GRATIN

_Hot Oven 375F._

Peel boiled or baked potatoes and cut into cubes. Arrange in layers in
buttered baking dish, covering each layer with medium white sauce
(page 22), and grated cheese. Cover with buttered crumbs and bake
about 20 minutes.


HASHED BROWNED POTATOES

Cut cooked peeled potatoes into small cubes. Melt 1 tablespoon fat for
each cup potatoes in heavy frying pan. Add 1 or 2 tablespoons finely
minced onion and season with salt and pepper. Moisten with milk or
stock. Cook slowly until bottom is brown and crusty. Turn and brown
other side.


STUFFED PEPPERS

_Moderate Oven 350F._

Select good-sized peppers that will stand on end. Cut slice from stem
end and scoop out seeds and fibrous white part. Parboil for about 10
minutes. Drain and stuff peppers with boiled rice, moistened with
tomato juice and seasoned with salt, pepper, and minced onion. Two
cups of boiled rice will fill 6 peppers. Put stuffed peppers in
shallow pan with about 1 inch of water in bottom. Bake in moderate
oven (350F.) for about 20 to 25 minutes.


VARIATION:

Any cooked ground meat may be added to rice. Or combination of cooked
meat and bread crumbs may be used. Season with minced onion, salt, and
pepper.


HUBBARD SQUASH

Wash outside and cut into serving-size pieces. Scrape out seeds. Place
in shallow baking pan with a small amount of water. Season with salt
and pepper. Cover pan and bake in moderate oven (350F.) for about 1
hour. Before serving, dot each piece with butter or margarine. If
preferred, after squash is baked, pulp can be scraped out of skins,
mashed, and seasoned with salt and butter or margarine.


SCALLOPED TOMATOES

_(about 6 servings)_

2 cups peeled and cooked fresh or canned tomatoes
2 cups bread crumbs
2 tablespoons butter or margarine
1 teaspoon minced onion and green pepper (optional)
1 teaspoon salt

Season tomatoes with salt, onion, and pepper. Fill baking dish or
casserole with bread crumbs and tomatoes in alternate layers, with
bread crumbs on top. Dot with butter or margarine. Bake in moderate
oven (350F.) about 1/2 hour.


VARIATION:

Use 1/2 tomatoes and 1/2 corn, canned or fresh cut from
cob.




SALADS AND SALAD DRESSINGS

[Illustration:]

NOTE: Salad greens should be fresh and crisp. After they have been
washed well they should be dried and put in a covered container in the
refrigerator.


MIXED GREEN SALAD

Into large bowl, cut medium-sized pieces of any combination of salad
greens such as lettuce, chicory, watercress, and a few young leaves of
spinach. Pour on French dressing and toss well with fork and spoon so
that all leaves are well coated. Serve immediately.


CHEF'S SALAD

To mixed green salad add such vegetables as cucumbers, peeled and
diced; tomatoes, peeled and quartered; flowerets of cauliflower;
sliced radishes; a little minced onion; chopped green pepper. Combine
with French dressing. Strips of cheese, chicken, or cooked meat may be
added.


TOMATO JELLY

_(5 to 6 servings)_

1 tablespoon granulated gelatin
1/4 cup cold water
2 cups tomato juice
1 small onion, sliced
1 bay leaf
Few peppercorns
Celery tops
2 teaspoons lemon juice or vinegar

Soften gelatin in cold water. Cook tomato juice, onion, celery, and
seasonings for 10 minutes. Strain and add to gelatin. Pour into
individual molds and chill until firm. Unmold and serve with any
greens. Use any desired dressing. When gelatin is partly set, 1/2 cup
of chopped celery or few sliced stuffed olives may be added.


STUFFED OR DEVILED EGGS

6 hard-cooked eggs
3 tablespoons grated cheese
1-1/2 teaspoons vinegar
Salt and pepper
1/3 teaspoon dry mustard

Cut eggs crosswise or lengthwise. Remove yolks. Mix with seasonings.
Moisten with French dressing, boiled dressing, or mayonnaise. Refill
whites and garnish with dusting of parsley, or paprika, or bit of
pimento. Cold minced ham, chicken, or tuna may be mashed with yolks,
omitting cheese and mustard.


COTTAGE CHEESE AND CARROT

Combine grated carrots and cottage cheese. Moisten with mayonnaise or
boiled dressing. Serve on greens. Chopped green pepper, parsley, and
chives may be added to, or used in place of, carrots.


CHICKEN SALAD

Remove bones, skin, and gristle from cold cooked chicken. Cut meat
into 1/2-inch cubes. Mix with about 1/2 as much chopped celery. Season
with salt and pepper. A few capers or chopped pickles may also be
added. Moisten with French dressing. Add mayonnaise or boiled dressing
to taste. Serve on lettuce. Cold cooked meat may be prepared the same
way. Tuna fish, salmon, crab meat, or other shellfish may also be
used.


COLE SLAW

Shred cabbage. Add chopped onion and green pepper to taste. (Carrots
may also be added, finely shredded.) Mix with boiled dressing,
mayonnaise, or sour cream dressing. Serve immediately.


WINTER SALAD

2 tablespoons gelatin
1/2 cup water
2 cups cranberries
3/4 cup sugar
3/4 cup diced celery
3/4 cup diced apple
1/2 teaspoon salt

Soak gelatin in water for 5 minutes. Cook cranberries in 2-1/2 cups of
water until tender, add sugar, and cook 5 minutes longer, stirring
occasionally. Add salt and put through sieve or food mill. Add
softened gelatin and stir until dissolved. When mixture begins to
thicken, add celery and apples and pour into shallow pan. Chill. When
firm, cut into pieces for serving. Serve on lettuce and garnish with
any desired salad dressing.


GRAPEFRUIT AND AVOCADO

Arrange alternating sections of grapefruit and avocado pear on chicory
or escarole. Serve with French dressing.


STUFFED TOMATOES

Scald and peel tomatoes. Cut slice from stem end and scoop out inside;
or cut whole tomatoes in quarters. Fill center with cottage cheese,
seasoned with chopped chives or onion juice; or use any combination of
vegetables; or fill with cooked or canned fish, or leftover meat.
Serve on lettuce with mayonnaise, French dressing, or boiled dressing.


POTATO SALAD

_(about 6 servings)_

3 cups boiled potatoes
1 teaspoon salt
1/8 teaspoon pepper
1 onion, chopped
1 tablespoon finely chopped parsley
1/4 cup French dressing
1 cup mayonnaise or boiled dressing

Dice potatoes. Add French dressing and let stand in refrigerator for
about 1/2 hour. Add other ingredients. Mix with mayonnaise or boiled
salad dressing. Serve on lettuce. Sliced hard-cooked eggs may be added
also.


VARIATION:

_With Bacon:_ Cut 6 medium-sized boiled potatoes into thin slices
while still warm. Mix well with 1 cup bacon dressing (page 36). Add 2
tablespoons chopped parsley. Season with salt and pepper. Chill
several hours, or serve warm.


MIXED VEGETABLE SALAD

Marinate in French dressing for about 1/2 hour any combination of
leftover cooked vegetables, such as lima beans, peas, string beans,
carrots. Serve on lettuce, either whole leaves or shredded, or on
shredded cabbage. Serve with any salad dressing.

[Illustration]


BOILED SALAD DRESSING

1 teaspoon salt
1 teaspoon prepared, or 1/2 teaspoon dry mustard
2 teaspoons sugar
Few grains cayenne pepper
2-1/2 tablespoons flour
2 tablespoons melted butter or margarine
2 egg yolks or 1 egg
3/4 cup milk
1/2 cup vinegar

Mix dry ingredients. Slowly add slightly beaten egg yolks, butter or
margarine, milk, and vinegar. Cook in double boiler until mixture
thickens. Cool before using. If cooked too long it will curdle.


FRENCH DRESSING

1 teaspoon salt
1/2 teaspoon dry mustard (optional)
1/2 teaspoon paprika or pepper
1 teaspoon sugar or more (optional)
1 cup olive or other salad oil
1/3 cup vinegar

Mix dry ingredients. Add salad oil and blend well. Add vinegar and
beat until thickened slightly. French dressing may be made in quantity
and kept covered in refrigerator. It should be well shaken before
using. Part or all vinegar may be tarragon or other flavored vinegars,
or part lemon or lime juice may be used. A clove of garlic, peeled,
may be mixed with dressing when it is made and then removed. For
variety, chopped hard-cooked egg, minced celery, and green pepper may
be added.


SOUR CREAM DRESSING

1 cup heavy sour cream
2 tablespoons vinegar or lemon juice
1 teaspoon salt

Cream may be whipped before seasonings are stirred in, gradually.
Undiluted evaporated milk may be substituted for sour cream,
increasing vinegar or lemon juice to 3 tablespoons.


BACON DRESSING

6 slices bacon
Salt and pepper
1/2 cup vinegar

Dice bacon. Fry slowly until brown. Add vinegar and seasonings to
bacon bits and fat. Use hot over greens or potato salad.

[Illustration]


MAYONNAISE

1/2 teaspoon dry mustard
1 teaspoon salt
Dash pepper
1/2 teaspoon sugar
1 whole egg or 2 egg yolks
2 tablespoons vinegar or lemon juice, or 1 of each
1 cup olive or other salad oil

Combine dry ingredients and egg. Mix well. Add oil, drop by drop at
first, beating with rotary egg beater. As ingredients blend, more oil
may be added at a time. As mixture begins to thicken, add vinegar or
lemon juice. Continue to beat until dressing is very stiff. It may be
stored, well covered, in refrigerator.


RUSSIAN DRESSING

Add 1/2 cup chili sauce and 1/2 tablespoon each of chopped onion and
green pepper to 1/2 cup mayonnaise.




SANDWICH FILLINGS

[Illustration]


HARD-COOKED EGGS

Chop or mash eggs. Season with salt and pepper. Moisten with
mayonnaise or other salad dressing, and combine with any of the
following:

_Bacon_, cooked until crisp, and crumbled.

_Fresh Parsley and Chives_, chopped fine--alone or combined.

_Pickles_, _or Capers_, _or Olives_, chopped fine.

_Onion_, chopped fine, with mustard.

_Tomatoes_, sliced thin.

_Ham_, _or other bits of Smoked or Salted Meats_, ground or chopped
fine.

_Canned Fish_, well seasoned with lemon juice, Worcestershire sauce,
catsup, or other favorite seasoning.


PEANUT BUTTER

For variety, combine with any of the following:

_Cheddar-type Cheese_, sliced or grated, alone or combined with apple
butter and a few drops lemon juice.

_Bananas_, mashed or sliced.

_Marmalades_, jams, or jellies.

_Pickles_, _Capers_, _or Olives_, chopped fine.

_Mild Onion_, sliced very thin.

_Bacon_, cooked crisp.

_Deviled Ham_, or other highly seasoned prepared spreads.

_Tomatoes_, sliced thin.


BAKED BEAN-BACON

_(1 cup)_

1 cup baked beans
1/4 cup cooked, chopped bacon
1/2 teaspoon salt
3 tablespoons catsup
2 tablespoons chopped sweet pickle
2 tablespoons mayonnaise or salad
dressing

Mash beans with fork. Mix well with other ingredients.


TUNA-APPLE

_(1-1/2 cups)_

1 cup canned tuna, flaked
1/3 cup chopped apples
1 tablespoon lemon juice

Combine and mix well.


FRESH VEGETABLE SALAD

_(1 cup)_

1/2 cup grated cabbage
1/4 cup grated carrot
3 whole radishes, sliced
1 tablespoon sliced green onion
1/4 cup finely chopped celery
2 tablespoons finely chopped green pepper
1/4 cup chopped, peeled cucumber
1 teaspoon chopped parsley
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon salt

Combine all ingredients, mixing thoroughly.


LEFTOVER MEATS, POULTRY, OR FISH

Chop fine and moisten with mayonnaise or other salad dressing. Bits of
leftover vegetables may be added. Mixture should be very well
seasoned. Worcestershire or other favorite sauce, catsup, or prepared
mustard may be used. Pickles or onions, chopped fine, may be added.


COTTAGE OR CREAM CHEESE

Season well with salt and moisten, if needed, with salad dressing,
cream, or milk. For variety combine with any of the following:

_Raw Vegetables_, carrots, cabbage, celery, onions, cucumbers, green
peppers, and radishes, finely chopped, used alone or in any preferred
combination.

_Chives and Parsley_, chopped fine, either alone or combined.

_Marmalades_, jams, or jellies.

_Dates_, _Nuts_, _Raisins_, or other dried fruits, chopped fine.

_Canned Pineapple_, drained and crushed, and touch of grated orange
rind; or mashed bananas and chopped nuts may be combined with
pineapple.


FRANKFURTER-CHEESE

(1 cup)

3/4 cup grated processed American cheese
3 tablespoons milk
3 frankfurters, chopped fine
1 tablespoon prepared mustard

Combine cheese and milk in top of double boiler. When cheese is
melted, add frankfurters and mustard. Mix well.

[Illustration]




CAKES

[Illustration]

NOTES ON CAKE BAKING: When using self-rising flours, omit baking
powder from recipes given here. Always sift flour before measuring.
When prepared cake mixes are used it is important to follow package
directions exactly and to use the entire package in one mixing. In
cake recipes given here, butter, margarine, or solid vegetable
shortenings can be used interchangeably. If liquid vegetable oils are
used, follow recipes given by manufacturer.


PLAIN CAKE

_(2 8-inch layers or 1 small loaf)_

_Moderate Oven 350F._

2 cups sifted cake flour or all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
2/3 cup sugar
1 egg (or 2 egg yolks)
3/4 cup milk
1/2 teaspoon vanilla extract or other flavoring

Sift together flour, baking powder and salt. Cream sugar and
shortening together until light and fluffy. Add beaten egg and mix
thoroughly. Add sifted dry ingredients alternately with milk, beating
thoroughly. Add vanilla. Line bottoms of layer cake pans with
well-greased wax paper--or first grease, then flour, pans. Fill pans
2/3 full and bake about 20 minutes.


VARIATIONS:

_Orange Cake:_ Substitute 1/2 cup orange juice for milk, and 1
teaspoon grated orange rind for vanilla.

_Chocolate Cake:_ Add 2 squares melted chocolate or 6 tablespoons
cocoa. If cocoa is used, increase shortening to 1/3 cup. Almond or
vanilla flavoring may be used.

_Raisin or Currant Loaf:_ Add 1/2 cup raisins or currants and bake
about 40 to 50 minutes in paper-lined or greased and floured loaf pan.

_Martha Washington Pie:_ Put 2 layers of plain cake together with
cream filling (page 42). Dust top with powdered sugar. (Powdering
through a large paper doily gives a pretty design.)

_Cup Cakes:_ Bake any cake recipe in cupcake or muffin tins.

_Nut Loaf:_ Add 1 cup finely chopped nuts and bake about 40 to 50
minutes in paper-lined or greased and floured loaf pan.

_Quick Coffee Cake:_ Use layer cake pans or 8- or 9-inch square pan.
Before baking, sprinkle dough with 1/2 cup chopped nuts mixed with 4
tablespoons granulated or brown sugar.

_Upside-down Cake:_ Melt 1/4 cup butter or margarine in 8-or 9-inch
square pan. Add 1/2 cup brown sugar and stir until thoroughly mixed.
Remove from heat and spread evenly over bottom of pan. Place drained
fruit--pineapple and cherries, prunes and apricots, canned peach or
apricot halves--over butter-sugar mixture. Mix 1/2 plain cake or
orange cake recipe (page 39) and pour over fruit. Bake about 30
minutes. Turn out on plate with fruit on top.


SPICE CAKE

_(2 8-inch layers)_

_Moderate Oven 375F._

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 eggs, separated
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup sour milk[4]

Cream shortening and sugar together. Add molasses gradually, beating
well. Add vanilla extract. Add egg yolks, beating until light. Sift
together flour, baking powder, soda, salt, and spices. Add alternately
with milk to creamed mixture, beating smooth after each addition. Fold
in stiffly beaten egg whites. Bake about 30 minutes in greased and
floured or paper-lined pans.

[Footnote 4: Sweet milk can be soured in several minutes by adding 1
tablespoon lemon juice or vinegar to 1 cup milk.]


SPONGE CAKE _(1 large tube or 2 small loaf cakes)_

_Slow Oven 325F._

6 eggs
1 cup sugar
1 cup sifted cake flour
1 tablespoon lemon juice
1/2 teaspoon salt

Separate whites from yolks of eggs. Add salt to egg white and beat
until stiff but still shiny. Beat egg yolks until thick and light in
color. Add sugar gradually and continue beating. Add lemon juice and
beat once more. Carefully fold in flour and egg white alternately. Do
not beat. Line bottom only of ungreased cake pan with ungreased wax or
brown paper. Spoon batter in and bake about 1 hour. Cool upside down
on cake rack, away from drafts, before removing from pan.


APPLESAUCE CAKE

_(1 9-inch square pan)_

_Moderate Oven 350F._

1 cup raisins
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/8 teaspoon soda
1/4 teaspoon salt
1-1/2 teaspoons mixed spices, or
1 teaspoon grated orange rind
1/3 cup shortening
1/2 cup sugar
2 eggs
1-1/2 cups unsweetened applesauce

Sift flour with baking powder, soda, salt, and spices, and mix in
raisins. Cream sugar and shortening together. Add eggs and beat
thoroughly. Add dry ingredients alternately with applesauce. Turn into
greased and floured, or paper-lined pan, and bake about 1 hour. Let
stand 5 minutes, then remove from pan and cool on cake rack.


JELLY ROLL

_Moderate Oven 375F._

2 eggs
3/4 cup sugar
1 cup sifted cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extract

Sift together flour, baking powder, and salt. Beat eggs until thick
and lemon colored. Add sugar gradually. Beat thoroughly. Fold in flour
a little at a time. Spread batter in pan lined with greased wax paper.
Bake about 15 minutes. Turn cake out on paper or kitchen towel
sprinkled with superfine or confectioners sugar. Remove paper quickly
and cut off crisp cake edges. Roll cake with towel inside immediately
and let stand about 10 minutes. Then unroll. Spread cake with jelly,
roll up again, and dust top with superfine or confectioners sugar.


VARIATION:

_Chocolate Whipped Cream Roll:_ Add 4 tablespoons cocoa to flour.
Increase sugar to 1 cup. Spread cake with whipped cream when ready to
fill.


GINGERBREAD

_(8-or 9-inch square pan)_

_Moderate Oven 350F._

1 cup sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 egg, slightly beaten
5 tablespoons dark brown sugar
1/4 cup dark molasses
1/2 cup sour milk[5] or buttermilk
1/4 cup melted shortening

Sift together flour, salt, soda, and spices. Combine egg, sugar,
molasses, sour milk, and shortening. Add dry ingredients gradually,
stirring until mixed. Then beat well until smooth. Turn into
paper-lined or greased and floured pan and bake about 30 minutes.

[Footnote 5: Sweet milk can be soured in several minutes by adding 1
tablespoon lemon juice or vinegar to 1 cup milk.]


ANGEL CAKE

_Slow Oven 325F._

(NOTE: Leftover egg yolks can be used in hollandaise sauce,
mayonnaise, and other recipes. Two egg yolks can be substituted for 1
whole egg in custards, puddings, and cakes which do not call for
stiffly beaten whites. Or egg whites for an angel cake can be
accumulated over 2 to 3 weeks in tightly covered jar in refrigerator
by using 2 egg yolks in place of 1 whole egg whenever custards,
puddings, and sauces are made.)

7 egg whites (about 1 cup)
1 cup fine granulated sugar
3/4 cup sifted cake flour
Few grains salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Beat egg whites until foaming; add cream of tartar and continue
beating until they will hold a peak but are still shiny. Add sugar
gradually by folding it into egg mixture. Then fold in flour and salt,
which have been sifted together four times. Add vanilla last. Bake
from 45 minutes to 1 hour in ungreased tube pan lined with circle of
wax paper on bottom only. Cool upside down on cake rack, away from
drafts, before removing from pan.




FROSTINGS AND FILLINGS

[Illustration]


SEVEN-MINUTE FROSTING

_(for 2 layers)_

2 egg whites
1-1/2 cups sugar
5 tablespoons cold water
1-1/2 teaspoons light corn sirup
1 teaspoon vanilla extract

Put unbeaten egg whites, sugar, water, and corn sirup in upper part of
double boiler. Place over rapidly boiling water, beating constantly
with rotary egg beater, and cook 7 to 10 minutes or until frosting
will stand in peaks. Remove from fire, add vanilla, and beat until
thick enough to spread.


VARIATIONS:

_Chocolate:_ Fold 3 squares of melted chocolate into frosting after it
is removed from fire. Do not beat as for plain frosting.

_Coconut:_ Add 1 cup fresh or canned shredded coconut. Spread on cake.
Sprinkle more coconut over top.


CREAM FILLING

1/4 cup sugar
3 tablespoons flour
1 cup milk
2 tablespoons butter or margarine
1/8 teaspoon salt
1 egg or 2 egg yolks
1/2 teaspoon vanilla extract

Combine dry ingredients. Add egg and milk, mixing well. Add butter.
Cook in double boiler until thick, stirring constantly. Cool and add
vanilla.


VARIATIONS:

_Chocolate:_ Add 2 squares bitter chocolate or 4 tablespoons cocoa and
increase sugar to 1/2 cup.

_Butterscotch:_ Substitute 1/2 cup brown sugar for granulated.

_Coconut:_ Add 1 cup fresh or canned shredded coconut.


LEMON FILLING

2/3 cup sugar
4-1/2 tablespoons cornstarch or
2-1/2 tablespoons cornstarch and 2 tablespoons flour
1 tablespoon butter
3/4 cup boiling water
1/4 cup lemon juice
1-1/2 teaspoons grated lemon rind
1 egg or 2 egg yolks
1/2 teaspoon salt

Mix dry ingredients. Add boiling water gradually. Add butter. Cook
mixture in double boiler until thick and clear. Add rind and juice of
lemon. Beat in eggs. Cook 2 or 3 minutes longer. Cool.


VARIATION:

_Orange:_ Substitute orange juice for water. Reduce sugar to 1/3 cup.
Use grated orange rind in place of lemon. Use only 1 tablespoon lemon
juice. Omit egg.




COOKIES

[Illustration]


PLAIN COOKIES

_(about 3 dozen)_

_Moderate Oven 375F._

2/3 cup butter or margarine
1-1/2 cups sugar
1 egg or 2 egg yolks
1/3 cup milk
1/2 teaspoon vanilla extract
3 cups sifted all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder

Cream shortening and sugar together. Add egg, milk, and vanilla and
mix well. Add flour and remaining dry ingredients which have been
sifted together. Drop from teaspoon on well-greased cookie sheet. Bake
10 to 12 minutes, until firm and lightly browned.


VARIATIONS:

_Orange Cookies:_ Substitute orange juice for milk, and
grated orange rind for vanilla. One half cup chopped candied orange
peel or mixed fruit peels may be added if desired.

_Raisin_, _Currant_, _Nut_, _or Coconut Cookies:_ Add 1 cup
currants, or shredded coconut, or chopped raisins, or nuts.

_Chocolate Cookies:_ Use 2-1/2 cups flour and 1/2 cup
cocoa.


OATMEAL COOKIES

_(about 3 dozen)_

_Moderate Oven 375F._

1/4 cup raisins
1/3 cup sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon soda
1/4 teaspoon salt
1-1/4 cups quick-cooking oats
1/2 tablespoon grated lemon rind
1/4 cup sugar
1/3 cup molasses
1 egg
1 tablespoon milk
1/4 cup melted shortening

Sift together flour, baking powder, soda, and salt. Combine sugar,
molasses, beaten egg, and milk with melted shortening, and mix well.
Add flour and oatmeal gradually. Add raisins and grated lemon rind.
Drop from teaspoon on greased baking sheets. Bake from 12 to 15
minutes.


MOLASSES COOKIES

_(about 4 dozen)_

_Moderate Oven 375F._

1/3 cup shortening
1/2 cup boiling water
1/2 cup granulated sugar
3/4 cup molasses
1 egg
3-1/2 cups sifted all-purpose flour
1-1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon soda
1-1/2 teaspoons ginger
1-1/2 teaspoons cinnamon

Pour boiling water over fat and let stand until melted. Add sugar,
molasses, and egg. Beat well and add remaining dry ingredients which
have been sifted together. Beat well. Drop from teaspoon on
well-greased baking sheet. Bake about 15 minutes.


FUDGIES _(about 4 dozen)_

_Moderate Oven 350F._

1/4 cup shortening
1/2 cup sugar
1/2 cup dark corn sirup
1 teaspoon vanilla extract
1 egg
2 squares bitter chocolate, melted, or 1/2 cup cocoa
2 cups sifted all-purpose flour
1/2 teaspoon soda
1 teaspoon salt
1/2 cup buttermilk or sour milk[6]
3/4 cup chopped nuts

Cream together shortening and sugar. Add sirup gradually, beating
after each addition. Blend in vanilla extract. Add egg and beat until
light. Add melted chocolate. Sift together flour, soda, and salt. Add
to creamed mixture alternately with buttermilk, beating smooth after
each addition. Add nuts. Drop from teaspoon on greased baking sheets.
Bake from 10 to 15 minutes.

[Footnote 6: Sweet milk can be soured in several minutes by adding 1
tablespoon vinegar or lemon juice to 1 cup of milk.]


PEANUT BUTTER HONEY COOKIES

_(about 5 dozen)_

_Hot Oven 400F._

3/4 cup raisins
2-1/2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup honey
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract

Sift flour with baking powder, soda, and salt. Cream shortening and
peanut butter together, blending well. Add honey, mixing thoroughly.
Add sugar gradually. Add egg and beat. Add vanilla. Stir in dry
ingredients slowly. Shape into roll. Wrap in waxed paper, and chill
thoroughly. Cut in thin slices and bake about 10 minutes.




PIES

[Illustration:]


NOTE: Lard or solid vegetable fats give inexperienced cooks better
results than butter or margarine as shortening for pie crust. Butter
can replace some portion of other shortening, however, for added
flavor.


PLAIN PIE CRUST

(two-crust 8-or 9-inch pie)

2-1/2 cups sifted all-purpose flour
1 teaspoon salt
3/4 cup shortening
1/4 to 1/3 cup water

Sift together flour and salt. Add shortening and blend with flour,
using two knives, a pastry blender, or finger tips, until mixture
resembles coarse cornmeal. Add water a little at a time, stirring
lightly with fork until mixture holds together. Too much water makes
tough pastry.


TWO-CRUST PIES

_Hot Oven 425F._

For two-crust pie, divide dough into two pieces, allowing a little
more for bottom crust than for top. Roll bottom crust on
lightly-floured board or pastry cloth from center to edges until dough
is about 1/8-inch thick. Fit into pie pan, allowing a border of 3/4
inch to hang over edge of pan. Roll out top half of dough a little
larger than required to cover top of pie. After filling is in, wet
edges of bottom crust with water. Lay top crust over filling, press
down around edges of pan, then flute two crusts together by pressing
between thumb and index finger or with floured tines of fork. Cut
slits in upper crust to allow steam to escape. Upper crust may also be
made of strips of dough arranged in lattice fashion. Double crust pies
usually require from 50 to 60 minutes' baking time.


GRAHAM CRACKER CRUST

_(one-crust, 9-inch pie)_

_Hot Oven 400F._

16 graham crackers (1-1/2 cups crumbs)
1/4 cup sugar
1/4 cup shortening

Crumb graham crackers by rolling with a rolling pin. Mix crumbs,
sugar, and shortening which may be butter, margarine, or vegetable
type. If vegetable shortening is used, add 1/4 teaspoon salt and 2
teaspoons water to other ingredients. Do not use salt and water with
salted butter or margarine. Lightly grease 9-inch pie plate. Press
mixture firmly and evenly against sides and bottom of plate. Bake for
10 minutes. Cool and fill with desired filling.


VEGETABLE OIL PIE CRUST

_(2-crust 8- to 9-inch pie)_

2 cups sifted, all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
5 tablespoons ice water

Sift together flour and salt. Combine oil and water. Beat with fork
until well blended. Pour immediately over flour mixture. Mix with fork
until it forms ball. Divide in two pieces and roll as for plain pie
crust.


SINGLE-CRUST PIES

_Hot Oven 425F._

For single-crust pies use one half plain or vegetable oil pie crust
recipe. If crust is baked before filling is added, flute edges and
prick bottom and sides with fork to prevent air bubbles from forming
during baking. Bake about 20 minutes.


ORANGE CHIFFON PIE

1 tablespoon granulated gelatin
1/4 cup cold water
4 eggs
1 cup sugar
1/2 teaspoon salt
1/2 cup orange juice
2 teaspoons grated orange rind
1 baked pie shell (Graham cracker pie crust is especially good.)

Soften gelatin in cold water. Beat egg yolks and add salt, orange
juice, and 1/2 cup of sugar. Cook in double boiler until thickened,
stirring constantly. Remove from heat and dissolve softened gelatin in
hot mixture. Add orange rind and cool. When mixture begins to thicken,
add stiffly beaten egg whites into which remaining 1/2 cup of sugar
has been beaten. Pour into baked pie shell and cool.


DEEP-DISH FRUIT PIE

_Moderate Oven 350F._

Mix and roll 1/2 recipe for plain (page 44) or vegetable oil (page 45)
pie crust. Mix 3 to 4 cups of prepared fruit with sugar and spices to
taste. Moisten edges of casserole and cover fruit with pie crust,
pressing it tightly against sides of casserole. Slash crust in several
places. Bake until crust is brown and fruit is soft, usually about 40
minutes. Frozen fruits in heavy sirup need little or no sugar and less
baking time.


CUSTARD PIE

_Hot Oven 425F._

3 eggs or 6 egg yolks
1/3 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 teaspoon vanilla extract
1/2 plain (page 44) or vegetable oil pie crust recipe (page 45)

_Method I:_ Line pie plate with pie crust. Pour in custard mixture
made by lightly beating eggs, milk, sugar, salt, and vanilla together.
Bake about 15 minutes at 425F., then reduce oven to 350F. and bake
until custard is firm.

_Method II:_ Bake pie shell and custard mixture separately in two
matching pie plates, buttering custard plate. When crust and custard
are cool, loosen edges of custard and carefully slip into pie shell.


VARIATION:

_Coconut Custard:_ Add 1/2 cup shredded coconut, fresh or canned, to
custard mixture.


CHERRY TARTS

1 can pie cherries (pitted)
1 tablespoon cornstarch
1/2 cup sugar
Juice 1/2 lemon
Cream filling (page 42)
1 baked pie shell or individual tart shells. Use 1/2 plain (page 44) or
vegetable oil pie crust recipe (page 45).

Drain juice from canned cherries. Cook juice and sugar together until
quantity is reduced to 1 cup. Add cornstarch and cook until clear and
thick. Add lemon juice. Cool slightly. Place layer of cooled cream
filling (page 42) in bottom of pie shell. Add drained and pitted
cherries. Pour juice over cherries. Chill.


PUMPKIN PIE

_Hot Oven 450F._

1-1/4 cups steamed pumpkin forced through strainer or food mill
1/4 cup granulated or 1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 slightly beaten egg or 2 egg yolks
1 cup milk
1/2 plain (page 44) or vegetable oil pie crust recipe (page 45)

Mix ingredients in order given. Bake in pie tin lined with pastry
until crust is set, about 15 minutes, then lower oven to 350F. Bake
until firm, about 20 minutes longer.

[Illustration]

[Illustration]


LEMON MERINGUE PIE

2 tablespoons cornstarch
2-1/2 tablespoons flour
1 cup sugar
1 cup boiling water
2 tablespoons butter or margarine
1/4 teaspoon salt
3 egg yolks
1/3 cup lemon juice, grated rind of 1 lemon
_For meringue_
3 egg whites
6 tablespoons sugar
1/8 teaspoon cream of tartar

Mix cornstarch, sugar, flour, and salt. Stir in boiling water
gradually. Add butter. Cook in top of double boiler until thick and
clear--about 30 minutes. Remove from heat. Beat in lemon juice and
rind. Beat in egg yolks, one at a time. Cook over hot water 2 or 3
minutes longer, stirring constantly. Cool. Fill baked pie shell. Cover
with meringue made by beating egg whites with cream of tartar until
stiff, adding sugar gradually while beating. Place in slow oven
(300F.) until meringue is golden brown, about 1/2 hour. Cool away
from drafts.


APPLE PIE

_Hot Oven 425F._

4 or 5 sour apples
1/4 cup sugar--more or less, to taste
1-1/2 tablespoons flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg--or other spice, to taste
2 tablespoons butter or margarine

Make crust for two-crust pie, using plain (page 44) or vegetable oil
pie crust (page 45). Put bottom crust in pie plate. Pare, core, and
slice apples. Mix with sugar and flour and let stand 15 to 20 minutes.
If apples are not tart enough, sprinkle with lemon juice. Fill pie,
sprinkle with spices, and dot with butter. Cover with top crust and
make several slashes in center to allow steam to escape. Bake until
crust is brown and apples are tender. Some varieties of
apple--Macintosh, for example--need less time than others--such as
greenings.


VARIATION:

Other fresh fruit pies are made the same way. Allow 3 to 4 cups of
prepared fruit, adjusting sugar to tartness of fruit. When frozen
fruits in heavy sirup are used, little sugar is needed and baking time
is reduced. Unbaked bottom crust may be brushed with egg white before
fruit or liquid fillings are put in to help prevent bottom from
becoming soggy.

[Illustration]




PUDDINGS AND FRUIT DESSERTS

[Illustration]


OLD-FASHIONED RICE PUDDING _(about 4 servings)_

_Slow Oven 275F._

2 tablespoons uncooked rice
2 cups milk
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 grated lemon rind

Wash rice, mix with other ingredients, and pour into buttered baking
dish. Bake 3 hours, stirring several times during first hour to
prevent rice from settling.


BOILED CUSTARD

Use recipe for baked custard, increasing sugar to 1-1/2 tablespoons
for each egg. Beat eggs, salt, and sugar together and add milk. Cook
in double boiler, stirring constantly until mixture coats spoon.
Remove from heat. Add flavoring.


BAKED CUSTARD _(4 servings)_

_Slow Oven 325F._

2 cups milk
2 eggs or 4 egg yolks
1/8 teaspoon salt
2 tablespoons sugar

Beat thoroughly. Strain, if desired, through fine strainer into
custard cups. Place cups in pan of hot water almost to top of custard
line. Bake until knife comes out clean when inserted in center of
custard, about 40 minutes.


VARIATIONS:

_Coconut Custard:_ Add 1 to 2 tablespoons shredded coconut for each
cup milk. Sprinkle some on top if desired.

_Chocolate Custard:_ Add 2 tablespoons chocolate sirup (page 52) for
each 7/8 cup milk.

_Caramel Custard:_ Before pouring mixture into cups, butter them and
put 2 teaspoons caramel into each. (To caramelize sugar, melt over low
heat in heavy pan 1/4 cup of sugar, stirring constantly until melted
and golden brown. Add another 1/4 cup of sugar and stir until
dissolved. Add 1/4 cup boiling water and cook several minutes longer,
until mixture is smooth.)


FRUIT PUDDING

_Moderate Oven 350F._

Sweeten and spice to taste 2 cups canned or frozen blueberries, or
other juicy, quick-cooking fruit, and place in greased casserole.
Spoon orange cake batter (page 39) over fruit. Bake about 30 minutes.
Serve warm or cold, with or without cream, milk, or boiled custard,
flavored with almond extract.


RICE PUDDING

_(about 4 servings)_

_Moderate Oven 350F._

1 cup boiled rice
2 cups milk
1/4 cup sugar
1/8 teaspoon salt
1/2 cup raisins (optional)
2 eggs or 4 egg yolks
1/2 teaspoon vanilla extract

Combine rice, milk, sugar, salt, and eggs, slightly beaten. Add
flavoring. Bake in buttered baking dish until firm, about 30 to 40
minutes.

[Illustration]


FRUIT SHORTCAKE

_(about 4 servings)_

4 cups sweetened fresh berries or peaches or 1 package frozen fruit
1 shortcake (page 6)
1 cup heavy cream, whipped, or boiled custard (opposite page).
Evaporated milk can also be whipped (page 52).

Biscuit shortcake (page 6) should be baked just before serving. It can
be put in oven about 20 minutes before dessert is to be served. When
baked, split and butter each section. Cover lower half with 1/2
prepared fruit. Place second half of shortcake on top and cover with
remaining fruit. Add whipped topping, if used, and decorate with whole
berries, or fruit slices. If custard sauce is used, serve in separate
dish.


VARIATION:

_Plain or Sponge Cake:_ Use layers of cake in place of biscuit
shortcake. Serve cold.


BREAD PUDDING

_(about 4 servings)_

_Moderate Oven 350F._

4 slices lightly buttered bread, cubed or whole. Less may be used.
2 cups milk
2 eggs or 4 egg yolks
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Place bread in baking dish. Beat eggs, milk, sugar, and salt together.
Pour over bread. Add vanilla. Place dish in pan of hot water and bake
about 40 minutes, until firm in center.


VARIATIONS:

_Fruit:_ Add 1/2 cup currants, or raisins, or chopped dates, or figs.
Flavor with almond or vanilla extract.

_Chocolate-Nut:_ Add 1/2 cup chocolate bits, or mix 4 tablespoons
cocoa with sugar. Add 1/4 cup chopped nuts or shredded coconut. Flavor
with almond or vanilla extract.

_Orange Marmalade:_ Add 1/2 cup orange marmalade to mixture before
baking. Omit vanilla extract.

_Meringue:_ Separate 3 eggs. Bake pudding, using yolks only. When
baked, spread with thick layer of jam or jelly. Cover with meringue
made by beating egg whites until stiff, adding 1/2 cup sugar gradually
while beating. Brown meringue in slow oven 300F.

_Cake:_ Leftover cake of any kind can be used in place of bread.
Little or no sugar or extra flavoring is needed.


INDIAN PUDDING

_(about 8 servings)_

_Slow Oven 300F._

4 cups milk
1/3 cup cornmeal
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup molasses
2 tablespoons melted butter or margarine

Scald 3 cups of milk in top of double boiler. Add cornmeal, sugar,
spices, salt, molasses, and butter. Cook over boiling water, stirring
constantly, until mixture thickens, about 20 minutes. Pour into
greased baking dish. Add remaining cup of milk, without stirring. Bake
about 3 hours. Serve warm with milk, cream, or ice cream.


FRUIT WHIP

1 cup fruit pulp (crushed berries, peaches, apple sauce, prune or
apricot pulp)
2 egg whites
1/2 cup powdered sugar (if needed)

Beat egg whites until stiff. Add sugar gradually while beating. Fold
in fruit pulp. Pile in sherbet glasses and chill.


BROILED GRAPEFRUIT

Cut grapefruit in half. Remove seeds, loosen pulp in sections, and
remove core. Place in shallow baking dish. Sprinkle each grapefruit
half with brown or granulated sugar, or maple sirup, or honey. Dot
sparingly with butter or margarine. Broil at low heat from 15 to 20
minutes.


ORANGE AMBROSIA

Allow 1 medium-sized orange for each serving. Peel and slice oranges,
arrange in layers in serving bowl or individual dishes. Sprinkle each
layer and top with shredded coconut, fresh or canned.


BROWN BETTY

_(about 4 servings)_

_Moderate Oven 375F._

4 medium-sized apples, sliced
1 cup bread crumbs or ready-to-eat cereal
3 tablespoons butter or margarine
1 teaspoon grated orange or lemon rind
1/2 cup sugar or other sweetening
1 teaspoon cinnamon
1/4 cup fruit juice (approximately)

Mix bread crumbs, butter, rind, sugar, and cinnamon. Place half sliced
apples in buttered baking dish. Cover with half bread crumb mixture.
Add rest of apple slices and cover with rest of crumb mixture. Moisten
with juice. Bake about 45 minutes. Serve hot or cold with milk, cream,
boiled custard (page 48) or other dessert sauce (page 52).


VARIATIONS:

_With Mincemeat:_ Use 1/2 cup mincemeat and 3 apples.

_With Rhubarb:_ Use 2 cups stewed sweetened rhubarb in place of
apples. Omit sugar, cinnamon, and fruit juice.

[Illustration]


BANANA PUDDING

2 eggs
2/3 cup sugar
1 tablespoon cornstarch or 2 tablespoons flour
2 cups milk
2 or 3 sliced bananas
15 graham crackers, crushed into crumbs
1 teaspoon vanilla extract

Beat egg yolks. Add sugar and cornstarch or flour, and mix thoroughly.
Add milk and cook in double boiler until creamy, stirring constantly.
Remove from heat and add vanilla. Place alternate layers of graham
crackers, crumbed, and sliced bananas in baking dish. Add custard.
Beat egg whites until stiff and add 4 tablespoons sugar. Spread over
pudding and brown in moderate oven 350F. If preferred, beaten egg
whites may be folded into cooled custard before adding to crackers and
bananas. Can be served cold when made this way.


PRUNE OR APRICOT SOUFFL

_Moderate Oven 350F._

1 cup prune or apricot pulp
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons lemon juice
1 teaspoon grated lemon rind (optional)
3 egg whites

Mix sugar, fruit pulp, and salt. Add lemon juice and rind. Beat egg
whites until stiff. Fold into pulp. Pour into greased baking pan, set
in pan of hot water, and bake until firm, about 40 minutes; or cook
over hot water for 1 hour in greased double-boiler top. Serve with
milk, whipped evaporated milk (page 52) or cream, or boiled custard
(page 48).


SPANISH CREAM

_(about 6 servings)_

1 tablespoon granulated gelatin
1/4 cup cold water
2 cups milk
2 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 egg whites

Soften gelatin in cold water. Scald milk and add gelatin, stirring
until dissolved. Combine beaten egg yolks, sugar, and salt and slowly
stir in milk and gelatin mixture. Cook over hot water until slightly
thickened, about 5 minutes. Cool, and when mixture begins to set, add
vanilla and fold in stiffly beaten egg whites. Pour into 1 large, or 6
individual molds. Chill until firm. Serve with sweetened berries or
fruit or dessert sauce (page 52).


BAKED APPLES

_Moderate Oven 350F._

For each apple:
1 or 2 tablespoons sugar, honey, or maple sirup

Choose firm, large, tart apples of a variety good for baking. Rome
Beauty, Jonathan, and Baldwin are good winter varieties. Core apples
and remove 1-inch band of skin from top. Place in shallow pan. Fill
centers with sugar or other sweetening used. Add water to depth of 1/4
inch in pan. Bake uncovered until apples are soft but not mushy. Time
varies from 30 to 50 minutes, depending on size and variety of apples.
Baste with sirup in pan every 10 minutes for glaze. Cinnamon may be
added to sugar. Chopped nuts or raisins or currants or mincemeat may
be used to fill centers.




DESSERT SAUCES

[Illustration:]


HARD SAUCE

1/3 cup butter or margarine
1 cup sugar (confectioners or superfine)
1 teaspoon vanilla extract or other flavoring

Cream butter or margarine until very light and fluffy. Add sugar
gradually while beating. Add flavoring, and more sugar if needed.


VARIATION:

_With Fruit:_ One cup crushed berries, peaches, or cranberry sauce may
be beaten into hard sauce.


WHIPPED EVAPORATED MILK

Chill unopened can of evaporated milk in freezing unit of refrigerator
for about 1 hour. Pour into chilled bowl and whip. Where tartness is
desired, 1 teaspoon lemon juice for 1 cup evaporated milk added toward
end of whipping hastens thickening and makes milk stand up longer. Add
sugar and vanilla as desired.

Evaporated milk may also be whipped by using gelatin. For each cup
evaporated milk, moisten 1 teaspoon plain unflavored gelatin in 1
tablespoon cold water. Scald undiluted evaporated milk in top part of
double boiler. Dissolve softened gelatin in scalded milk. Chill and
whip. Add sugar and vanilla as desired.


COCOA OR CHOCOLATE SIRUP

1/2 cup cocoa, or 2 squares bitter chocolate
1 cup cold water
1/4 teaspoon salt
1 cup sugar, or
1/2 cup sugar and 1/2 cup light corn sirup
1/2 teaspoon vanilla extract (optional)

Cook cocoa or chocolate and water until smooth and thick. Add sugar
and salt and cook a few minutes longer. Add vanilla. Sauce may be
stored in refrigerator and used as needed for milk drinks and
desserts.


LEMON SAUCE

1 cup sugar
1 tablespoon cornstarch
1-1/2 tablespoons flour
1 cup boiling water
2 tablespoons butter or margarine
1/2 cup lemon juice, grated rind of 1 lemon
1 egg yolk (optional)

Mix sugar, cornstarch, and flour. Stir in boiling water gradually. Add
butter. Cook in top of double boiler until thickened and clear. Add
lemon juice and rind. Add egg yolk if used. Serve hot or cold.


GOLDEN SAUCE

1 egg
3 tablespoons sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Separate yolk from white, beat white until stiff. Add sugar. Beat in
milk, egg yolk, and flavoring until thoroughly mixed. Serve
immediately.




INDEX

[Illustration]


A                                     PAGE

Angel cake,                             41

Apple Brown Betty,                      50
  pie,                                  47
  stuffing,                             21

Apples, baked,                          51

Applesauce cake,                        40

Apricot souffl,                        51

Asparagus,                              30


B

Bacon salad dressing,                   36

Baking powder biscuits,                  6

Banana milk shake,                       4
  pudding,                              51

Barbecue sauce,                         23

Bean soup,                               9

Beans, baked,                           28
  lima, baked,                          29
    with sausage,                       29

Beef hamburgers,                        17
  heart, braised,                       18
    stuffed,                            18
  liver, braised,                       18
  pot roast,                            14
  steak, flank or round,                16
    Swiss,                              16
  stew,                                 15

Beverages,                             3-4

Blueberry muffins,                       4

Boiled salad dressing,                  35

Bran muffins,                            5

Bread pudding,                          49

Bread stuffing for fish,                13
  for meat or poultry,                  21

Breads, quick,                         4-6

Breads, yeast,                         7-8

Broccoli,                               30

Brown Betty, apple,                     50
  mincemeat,                            50
  rhubarb,                              50

Butterscotch cream filling,             42


C

Cabbage,                                30
  red,                                  30
  savory red,                           31
  scalloped, with cheese and tomatoes,  27

Cake frostings and fillings,            42

Cakes,                               39-41

Casserole dishes,                    26-29

Cauliflower,                            31

Celery stuffing,                        21

Cheese fondue,                          26
  omelet,                               25
  sandwiches, baked,                    28
  sauce,                                23
  souffl,                              26
  welsh rarebit,                        26

Chef's salad,                           33

Cherry tarts,                           46

Chicken,                                20
  broth,                                 9
  fricassee,                            21
  fried,                                21
  pie,                                  21
  roast with stuffing,                  20
  salad,                                34

Chile con carne,                        29

Chocolate cake,                         39
  cookies,                              43
  cream filling,                        42
  dessert sauce (see sirup)
  frosting,                             42
  milk,                                  4
  sirup,                                52
  whipped cream roll,                   41

Cinnamon bread, yeast,                   8
  rolls, quick,                          6

Clover-leaf rolls,                       7

Cocoa,                                   4

Coconut cream filling,                  42
  cookies,                              43
  custard,                              48
  custard pie,                          46
  frosting,                             42

Codfish cakes,                          12
  creamed,                              12

Coffee,                                  3

Coffee cake, quick,                     39
  yeast, 7

Cole slaw,                              34

Cookies,                             43-44

Corn bread,                              6
  chowder,                              10
  muffins,                               4
  pudding,                              29

Cottage cheese and carrot,              34

Cottage cheese omelet,                  25

Cranberry jelly,                        23
  relish,                               23
  sauce,                                23

Cream fillings for cakes,               42

Cream sauce (see white sauce)

Creole sauce,                           23

Cup cakes,                              39

Custard, baked,                         48
  boiled,                               48
  caramel,                              48
  chocolate,                            48
  coconut,                              48
  pie,                                  46


D

Date oatmeal loaf,                       6

Deep-dish fruit pie,                    46

Dessert sauces ,                        52

Doughnuts, yeast, plain,                 8
  jelly,                                 8

Drop biscuits,                           6

Duck, roast,                            20

Dumplings,                              16


E

Egg casserole,                          28
  sauce,                                23

Eggplant, stuffed,                      31

Eggs,                                24-25
  cooked in shell,                      24
  deviled,                              34
  Florentine,                           25
  omelets,                              25
  poached,                              25
  scrambled,                            24
  shirred,                              24
  stuffed,                              34

Evaporated milk, whipped,               52


F

Finnan Haddie, creamed,                 12

Fish,                                11-12
  baked,                                11
  broiled,                              11
  chowder,                              10
  pan fried,                            11
  poached,                              11
  scalloped,                            12
  stuffed,                              11

Flank steak, stuffed,                   16

French dressing,                        36

Frostings and fillings for cakes,       42

Fruit coffee cake,                       8
  deep-dish pie,                        46
  desserts,                             48
  drinks, iced,                          4
  hard sauce,                           52
  muffins,                               5
  pudding,                              48
  shortcake,                            49
  whip,                                 50

Fudgies,                                44


G

Gingerbread,                            41

Golden sauce,                           52

Graham biscuits,                         6
  muffins,                               4

Grapefruit and avocado salad,           35
  broiled,                              50

Gravy, pot roast or stew,               15
  roasts,                               15

Green salad, mixed,                     33

Griddlecakes,                            5
  sour milk,                             5


H

Ham, baked,                             17
  slice,                                17

Hamburgers,                             17

Hard sauce,                             52
  fruit,                                52

Hash,                                   19

Heart, braised,                         18
  stuffed,                              18

Hollandaise sauce,                      22

Horse-radish sauce,                     23


I

Iced fruit drinks,                       4

Indian pudding,                         50


J

Jelly doughnuts,                         8
  roll,                                 41

Johnny cake (see corn bread)


L

Lamb, barbecued shanks,                 17
  breast of, stuffed,                   17
  heart,                                18
  shoulder, stuffed,                    17

Lemon cake filling,                     42
  meringue pie,                         47
  sauce,                                52

Lentil soup,                             9

Lentils, savory,                        29

Liver, braised,                         18
  loaf,                                 18
  with green peppers,                   19
  with rice or potatoes,                18
  with vegetables,                      18


M

Macaroni with cheese,                   27

Martha Washington pie,                  39

Mayonnaise,                             36

Meat, baked with rice,                  19
  balls,                                17
  loaf,                                 16
  pie,                                  15
  sauces for,                           22
  stew,                                 15

Meats,                               14-19

Mincemeat Brown Betty,                  50

Mock Hollandaise sauce,                 23

Molasses cookies,                       43

Muffins,                                 4

Mushroom sauce,                         24

Mustard sauce,                          23


N

Noodle ring,                            27

Nut cookies,                            43
  loaf cake,                            39


O

Oatmeal cookies,                        43

Okra, rice, and tomatoes,               31

Omelet, cheese,                         25
  cottage cheese,                       25
  plain,                                25
  puffy,                                25
  Spanish,                              25

Onion soup,                              9

Orange ambrosia,                        50
  cake,                                 39
  cake filling,                         42
  chiffon pie,                          45
  cookies,                              43

Oyster Stew,                            12
  stuffing,                             22

Oysters, scalloped,                     12


P

Parker House rolls,                      7

Peanut-butter cookies,                  44

Peppers, stuffed,                   19, 32

Pickle sauce,                           23

Pie crust, plain,                       44
  graham cracker,                       45
  vegetable oil,                        45

Pies,                                44-47

Plain cake,                             39
  cookies,                              43
  muffins,                               4

Popovers,                                5

Pork heart,                             18
  liver,                                18

Pot roast, German style,                14
  Hungarian style,                      14
  Italian style,                        14
  plain,                                14

Potato cakes,                           31
  salad,                                35
  soup, cream of,                       10
  stuffing,                             22

Potatoes, au gratin,                    32
  baked,                                32
  hashed brown,                         32
  mashed,                               31
  scalloped,                            32
  stuffed,                              32

Poultry,                             20-21

Prune souffl,                          51

Puddings,                            48-51

Pumpkin pie,                            46


Q

Quick breads,                          4-6


R

Raisin cake,                            39
  cookies,                              43

Rhubarb Brown Betty,                    50

Rice baked with meat,                   19

Rice pudding,                           49
  old-fashioned,                        48
  ring,                                 27

Rolls, clover leaf,                      7
  Parker House,                          7
  plain,                                 7

Russian dressing,                       36


S

Salad dressings,                     35-36
  bacon,                                36
  boiled,                               35
  French,                               36
  mayonnaise,                           36
  Russian,                              36
  sour cream,                           36

Salads,                              33-35

Sandwich fillings,                   37-38
  baked bean-bacon,                     38
  cottage or cream cheese,              38
  egg,                                  37
  frankfurter-cheese,                   38
  fresh vegetable salad,                38
  leftover meat or fish,                38
  peanut butter,                        37
  tuna-apple,                           38

Sauces, dessert,                        52
  meat, fish, vegetables,               22

Sausage stuffing,                       22

Sea food stuffing for fish,             13

Seven-minute frosting,                  42

Shepherd's pie,                         19

Shortcake,                               6

Soup stock,                              8

Soups,                                8-10

Sour cream dressing,                    36

Sour milk biscuits,                      6
  griddlecakes,                          5

Soy muffins,                             4

Spanish cream,                          51
  omelet,                               25

Spice cake,                             40

Split-pea soup,                          9

Sponge cake,                            40

Squash, Hubbard,                        33

Stuffed eggs,                           34

Stuffings for fish,                     13
  for meat and poultry,              21-22

Sweet milk griddlecakes,                 5

Swiss steak,                            16


T

Tarts, cherry,                          46

Tea,                                     3

Tomato jelly,                           34
  sauce,                                24
  soup, cream of,                       10

Tomatoes, scalloped,                    33
  stuffed,                              35

Turkey, roast,                          20


U

Upside-down cake,                       40


V

Veal, breast of, stuffed,               17
  heart ,                               18
  shoulder, stuffed,                    17
  stew,                                 15

Vegetable noodle bake,                  27
  salad, mixed,                         35
  sauces for,                           22
  soup,                                  9
  stuffing for fish,                    13

Vegetables,                          30-33


W

Waffles,                                 5

Welsh rarebit,                          26

Whipped evaporated milk,                52

White sauce, I, II, III,                22

Whole-wheat biscuits,                    6
  muffins,                               4

Winter salad ,                          34


Y

Yeast breads,                          7-8


[Illustration: Inside Back Cover]

[Illustration: Back Cover]




[End of _Metropolitan Cook Book,
Edition of Aug. 1954_ by Anonymous]
