In some American homes the noon meal is lunch, and dinner comes at night. In many other homes, dinner is at noon and supper is the light meal of the day. We’ve called this section of our book Lunch, but any of the ideas or recipes will be just as good for supper if that is what you have in your home.
Here are dishes that take very little time to prepare, for we know how busy you are. There are “put-togethers” and “made-overs” because this is a good time for using up food from other meals. And there are suggestions for a too-often-overlooked meal: the lunch to pack and carry.
For the times when you have guests for lunch or supper, you will find some simple, easy dishes and menus to give the meal a company air but still leave you free to enjoy the occasion and be a charming hostess, too.
Soup has become the mainstay of the lunch at home. Years ago good soup took hours to make, but not today—not with packaged, canned and frozen soups and vegetables, and pressure cookers to speed and ease the homemaker’s work.
QUICK VEGETABLE SOUP
10½-oz. can bouillon or consommé
½ pkg. frozen mixed vegetables, cooked, or 10½-oz. can mixed vegetables
2 tbsp. minced parsley
1 tbsp. butter
Dilute soup as directed on can. Add rest of ingredients; cover, cook slowly until vegetables are heated through. 4 servings.
SOPHISTICATED SOUP LUNCHEON
Chilled Quick Potato Soup (Vichyssoise)
Fruit Salad |
Beverage |
QUICK POTATO SOUP
1 tbsp. grated onion
1½ cups chicken broth (your own or canned)
2 cups milk
½ cup packaged instant mashed potato
1 tsp. salt
¼ tsp. pepper
Add onion to chicken broth; bring to boiling. Slowly add milk, potato, seasonings. Heat to boiling. Top each bowl with cut chives from that pot in the window. 4 to 6 servings.
CHICKEN-RICE SOUP
¼ cup uncooked rice
2 cups chicken broth (your own or 14½-oz. can; or 4 chicken bouillon cubes in 2 cups boiling water)
salt and pepper
Add rice to chicken broth; bring to boiling and simmer covered until rice is tender, about 20 min. 2 to 3 servings.
Note: ¾ cup cooked rice may be used and just heated in the broth.
Chicken-Noodle Soup: Follow recipe for Chicken-Rice Soup, using ¾ cup uncooked noodles in place of rice. 2 to 3 servings.
Cream-style Chicken Soup: Melt 2 tbsp. butter; add 1 tbsp. flour and allow to bubble. Gradually add finished Chicken-Rice or Chicken-Noodle Soup. 2 to 3 servings.
4 cups water
1 small smoked ham hock
1 cup split peas or lentils, soaked several hr. or overnight
½ cup finely grated carrots
¼ cup chopped celery
¼ cup finely chopped onion
1 sprig parsley, cut fine
1 bay leaf, crumbled
⅛ tsp. thyme
salt and pepper to taste
Combine all ingredients in pressure cooker; cook at 10 lb. for 45 min. Remove ham hock; skin and dice; add to soup. 6 servings.
AUTUMN SOUP
1 lb. ground beef
1 cup chopped onions
4 cups hot water
1 cup cut-up carrots
1 cup cut-up celery
1 cup cut-up potato
2 tsp. salt
½ tsp. pepper
1 tsp. meat extract
1 bay leaf and pinch basil
6 whole fresh tomatoes, stems removed
Brown beef slowly in hot fat in a heavy kettle. Add onions and cook 5 min. Loosen meat from bottom of kettle. Add remaining ingredients, except tomatoes; bring to boil, cover and simmer 20 min. Add the tomatoes; simmer 10 min. more.
Serve a whole tomato in each bowl. Nutritious for dieters; add a hearty dessert for others. 6 servings.
NEW-FASHIONED VEGETABLE SOUP
1 soup bone with meat
4 cups water
1 medium onion, chopped
1 cup sliced carrots
1 cup cut-up celery and leaves
no. 2 can tomatoes
3 sprigs parsley, cut fine
1 tbsp. salt
1 bay leaf, crumbled
5 peppercorns
½ tsp. marjoram
½ tsp. thyme
green beans, diced potatoes, cabbage may be added, if desired
Cut meat off soup bone; brown meat in hot fat in pressure cooker. Add water to meat and bone; cook at 10 lb. for 15 min. Open cooker (according to directions). Add vegetables and seasonings; cook at 10 lb. for 10 min. 6 servings.
Note: Vegetable Soup may be cooked in the deep well of range. Increase cooking of meat to 2 hr., vegetables to 30 min. Cook Peasant Soup in deep well 3 hr.
Canned soup offers good, wholesome nourishment. Add a bit of garnish and you have a colorful treat. Or let your imagination go and combine two or more soups for an infinite variety of good and easy dishes.
Swedish Split Pea: Add bacon fat and a pinch of ginger to 1 can split pea soup. Top with strips of ham slightly browned in butter. 4 servings.
Spicy Cream of Tomato: Heat 1 can tomato soup with a slice of onion, pinch of cinnamon, clove and bay leaf. Add an equal amount of rich milk. Heat again. 4 servings.
Lobster Bisque: Heat 1 can cream of chicken soup and 1 cup rich milk. Add 6½-oz. can lobster cut in pieces, ½ tsp. paprika, ¼ tsp. nutmeg and a few grains cayenne pepper. 4 servings.
Savory Cream of Chicken: Mix together 1 can each of cream of chicken soup and chicken with rice. Add ½ cup rich milk and 1 tsp. tarragon. Heat over low heat, stirring occasionally. Garnish with whipped cream sprinkled with paprika. 4 servings.
Boola-boola Soup: Mix together 1 can each of turtle soup and green pea soup. Heat and add sherry flavoring to taste. Top with a spoonful of whipped cream. 4 servings.
Quick Russian Borsch: Add 2 finely shredded small raw beets, 1 cup finely shredded cabbage and 2 to 4 tbsp. chopped onion to 1 can bouillon, diluted according to directions on can. Bring to boiling and simmer 10 min. Serve topped with a spoonful of sour cream. 4 servings.
French Onion Soup: Lightly brown 2 cups sliced onion in 2 tbsp. butter; add 10½-oz. can consommé, ½ soup can water, 1 tsp. salt. Bring to boiling and simmer 15 min. Top each bowl with a toasted slice of French bread; sprinkle with grated Parmesan cheese. 4 servings.
Clam-Tomato Bisque: Combine 1 can tomato soup and 7½-oz. can minced clams. Add salt, pepper, lemon juice to taste. Simmer 5 min. Just before serving, add ½ cup rich milk. Heat but do not boil. 4 servings.
Crabmeat Mongole: Combine 1 can pea soup and 1 can tomato soup diluted according to directions. Add ½ cup rich milk and 6½-oz. can crabmeat, flaked. Use sherry flavoring, if desired. Heat over low heat. 6 to 8 servings.
To MAKE SOUPS MORE HEARTY, ADD:
Bits of cooked ham or bacon to split pea or navy bean soup.
Tiny browned meat balls to vegetable soup.
Noodle, barley or rice to vegetable soup or meat soup.
Slices of bologna or frankfurter to pea or bean soup.
KEEP ALL THESE ON YOUR SHELF
Condensed soups in cans to which you add water or milk before heating.
Canned soups which you heat and serve as they are.
Clear soups that can be chilled in the refrigerator and served jellied.
Packaged dried soups easy to store and ready to eat in a few minutes.
Beef and chicken bouillon cubes which with boiling water make a simple soup or a hearty soup base.
ADDITIONAL USES FOR READY-MADE SOUPS
As sauce on soufflés, casseroles and leftover meats use cream of tomato and cream of mushroom soups. Thin as you like and heat.
Add bouillon cubes to gravies, sauces, stews to increase depth of flavor.
When short of meat or chicken stock, fill out with bouillon cubes dissolved in water.
Croutons: Cut day-old bread in ½″ squares. Fry in butter until golden brown. Shake skillet or toss with fork.
Melba Toast: Heat oven to 300° (slow). Slice day-old bread thin as possible; remove crusts. Heat in oven until golden brown.
Parmesan Rounds: Butter ½″ slices French or Vienna bread. Sprinkle generously with grated Parmesan cheese and paprika. Just before serving, pop under broiler until butter and cheese bubble.
Cheese Spread Toast: Blend 2 parts cream cheese with 1 part Roquefort-type cheese; moisten with milk and spread on hot buttered toast or toasted split buns. Nice with tomato soup.
CREAM OF SPINACH
1 lb. chopped fresh or frozen spinach (tough stems removed)
1 medium onion
(¼ cup water if food blender is used)
6 tbsp. butter
6 tbsp. Gold Medal Flour
6 cups rich milk
sherry flavoring
Put spinach and onion through food blender or chop fine. Melt butter; blend in flour and cook until it bubbles vigorously. (This is the secret of good creamy soups.) Stir in spinach-onion mixture. Bring to boiling. Add milk. Season to taste; heat and serve. 6 servings.
OYSTER STEW
2 cups milk
½ cup cream
1 pt. oysters (with oyster liquid)
¼ cup butter
1 tsp. salt
dash each of pepper and cayenne
1 tsp. Worcestershire sauce
Heat milk and cream to boiling. Heat oysters, butter and seasonings until edges of oysters curl. Pour into hot milk and serve at once. 4 servings.
FOR FLAVOR PLUS
Chicken brosh, chicken fat or chicken bouillon cubes added to any cream soup will enhance its flavor.
2½ cups cooked tomatoes (no. 2 can)
1 small onion, sliced
¼ tsp. cinnamon
¼ tsp. celery salt
⅛ tsp. cloves
3 cups Thin Cream Sauce (p. 122)
Cook tomatoes, onion and seasonings 15 min. Press through sieve, if desired. Heat strained tomatoes to boiling; add slowly to cream sauce. Serve at once without reheating. 6 servings.
QUICK CREAM OF VEGETABLE SOUP
Use 1 can diluted cream of chicken soup or make 2 cups Thin Cream Sauce (p. 122), using chicken broth or consommé as part of liquid. Add ½ pkg. frozen mixed vegetables, cooked, or half of 1-lb. can mixed vegetables. (Use the other half pkg. or can for salad on another day.) Heat to boiling. 4 servings.
TASTY GARNISHES
Toasted slivered almonds or crisp cereals . . . on creamed soups.
Lemon slice . . . on black bean, jellied soup, clear tomato.
Salted whipped cream or cheese popcorn . . . on tomato soup.
Minced parsley or chives . . . on any cream, vegetable or jellied soup.
OUT OF THE CRACKER BOX
For Crispier Crackers: Heat oven to 300° (slow). Brush crackers with salad oil or melted butter. Heat in oven until lightly browned.
To Freshen Crackers: Toast large crackers in the automatic toaster—set at Light—or in slow oven.
Top-a-Cracker: Heat oven to 300° (slow). Brush crackers with salad oil or melted butter; sprinkle with paprika, celery seed, caraway or poppy seed. Heat in oven and serve warm.
Cheese Crackers: Heat oven to 300° (slow). Place thin slice of cheese or grated cheese on cracker. Heat in oven until cheese melts.
Try different crackers from the wide variety on your grocer’s shelf.
The Bread: Use fresh or day-old bread. Leave crusts on (prevents drying). Use slices next to each other in the loaf for a good fit. Try different breads. |
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The Spread: Have butter or margarine soft. Keep a covered bowl of odds and ends. Spread all the way to the edge on both slices to prevent fillings’ soaking. Cream cheese or peanut butter keeps filling from soaking. |
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The Filling: Have filling well seasoned before spreading (moist but not wet). Keep fillings fresh and moist in covered bowls or plastic containers in refrigerator. Use several thin slices of meat rather than one thick slice. Wrap lettuce separately. |
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The Making: Line up matching slices—spread butter on all. Spoon on filling, then spread evenly to the edges. Wrap individually in waxed paper (below). |
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For Packing a Number of Sandwiches: Place a damp towel in shallow pan, line with waxed paper. Make double fold of paper over sandwiches, then bring towel over top (left). |
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Single Wrap: Place sandwiches in center of oblong of waxed paper. Bring edges together, fold down several times, turn under corners, then ends. |
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If you have a freezer, a week’s supply of sandwiches can be made up at one time. Wrap in waxed paper as above, slipping name of sandwich under top fold. Avoid sandwiches with mayonnaise or lettuce. Sandwiches will be thawed by lunch time if taken from freezer at breakfast time. |
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Sandwich fillings are seldom made from written recipes but rather from ingenuity, imagination and whatever is on hand. Season to taste.
Leftover beef roast (ground), chopped pickle and celery, prepared mustard or horse-radish, mayonnaise.
Leftover baked ham (ground), chopped pickle, mustard, mayonnaise.
Ground cooked ham or canned luncheon meat, cheese, sweet pickle and mayonnaise.
Liverwurst, slice of tomato, lettuce, mayonnaise.
Flaked tuna or salmon, sweet pickle, celery and mayonnaise.
Crabmeat, chopped celery, lemon juice and mayonnaise.
Baked bean, chili sauce, thinly sliced onion.
Sliced radishes on rye or whole wheat.
Peanut butter and chopped crisp bacon.
Chopped hard-cooked egg, pickle relish, pimiento, salad dressing.
Chopped hard-cooked egg, ripe olives, mayonnaise.
Chopped hard-cooked egg, chopped ham, minced onion and green pepper, salad dressing.
Fried or scrambled egg on whole wheat bread with catsup.
Cream cheese, chopped stuffed olive and nuts.
Sliced American cheese, thinly sliced fried ham, prepared mustard.
Swiss cheese, ham and pickle.
Cream cheese, Roquefort cheese and chopped nuts.
Cream cheese, drained crushed pineapple, chopped pecans.
Swiss cheese and mustard on rye bread.
Cottage cheese, minced green pepper and onion on whole wheat bread.
CARROT-PEANUT
Combine 1½ cups grated raw carrots, ½ cup finely chopped salted peanuts, ¼ cup pickle relish, ⅓ cup salad dressing. 8 sandwiches.
RAISIN-PEANUT BUTTER
Mix together ¾ cup crunchy peanut butter, 6 tbsp. chopped seedless raisins, 6 tbsp. orange juice. 5 sandwiches.
CORNED BEEF AND EGG
Combine ¼ lb. corned beef (coarsely ground), 2 hard-cooked eggs (chopped), 1 tbsp. sweet pickle relish, ¼ cup rich milk, 1 tbsp. lemon juice, ¼ tsp. salt, pepper. 8 sandwiches.
EGG AND DEVILED HAM
Combine 1 hard-cooked egg (chopped), ¼ cup deviled ham, 1 tbsp. Worcestershire sauce, 2 tbsp. chopped pickle. 3 sandwiches.
SALMON SALAD
Combine 1 cup flaked salmon, ¼ tsp. salt, ½ cup finely chopped celery, ¼ cup finely chopped green pepper, 2 tbsp. mayonnaise and 2 tbsp. lemon juice. 8 sandwiches.
SARDINE AND EGG
Combine ¼ cup mashed sardines, 2 hard-cooked eggs (chopped), 1 tbsp. pickle relish, 2 tsp. sardine or olive oil, dash of salt, 1 tbsp. salad dressing. 3 sandwiches.
DEVILED FRANKFURTER
Mix together ½ lb. frankfurters (coarsely ground), ½ tsp. dry mustard, 3 tbsp. sweet pickle relish, 2 tbsp. rich milk and ⅓ cup salad dressing. 6 sandwiches.
BOLOGNA-CHEESE
Grind together ¼ lb. bologna, ¼ lb. American cheese. Add ⅓ cup rich milk, 2 tbsp. sweet pickle relish, ¼ tsp. dry mustard, ⅛ tsp. salt, dash pepper. 8 sandwiches.
Cheese, meat and fish sandwiches, and almost any leftover sandwiches may be grilled. Brush lightly with melted butter or spread with soft butter on both sides, and bake until golden brown on electric grill or heavy skillet.
MAKING A GOOD HAMBURGER IS AN ART!
WHAT TO BUY
Ground beef and ground round steak are both sold for hamburger. Ground beef made from chuck or trimmings and sold by a reliable meat dealer is less expensive, has even more flavor and is juicier than ground round because it has some fat through it. A pound of ground beef makes 4 thick patties or 8 thin ones.
Hamburgers come packaged and frozen or canned (plain or in mushroom sauce).
HOW TO STORE
For use same day or next, wrap loosely and refrigerate at once. To keep longer, shape into patties, place between waxed paper and keep in freezer. Patties can be wrapped in freezer paper and stored up to three months.
HOW TO MAKE JUICY HAMBURGERS
1 lb. ground beef
1 tsp. salt
¼ tsp. pepper
2 tbsp. chopped onion
½ cup water or milk
flavor extender (p. 124)
Worcestershire sauce
horse-radish or mustard
Toss together lightly with a fork. Divide and form into 4 thick patties or 8 thin ones. Handle as little as possible.
Pan-fried: Fry in small amount of hot fat in skillet or without fat on electric grill until as rare or well done as you like—8 min. for rare, 12 for medium and 16 for well done. Turn once but do not flatten—this presses out juice.
Broiled: Arrange thick patties on cold broiler pan. Broil 3″ from heat, turning once. Time same as for pan-fried.
Quick Barbecued: Broil, turning once. Spread with catsup or chili sauce after turning and continue broiling.
VARIATIONS
Cheeseburgers: When second side is half broiled, top with thin slice of cheese. Broil until cheese melts.
California Hamburger: Top cooked hamburger in bun with slice of tomato, onion, lettuce and mayonnaise.
NICE FOR LUNCH, SUPPER OR QUICK SNACKS
CORNED BEEF HASHBURGERS
Remove both ends from no. 2 can corned beef hash; push out hash and cut in 4 thick slices. Spread slices lightly with prepared mustard. Top each with a thin slice of cheese. Broil 5″ from heat until cheese melts. Serve on hot buttered toasted split buns with pickles and crisp vegetable relishes. 4 servings.
BROILED CRABMEAT BUNS
6 hamburger buns
6½-oz. can crabmeat, flaked
¼ cup mayonnaise
1 tsp. Worcestershire sauce
¼ cup diced celery
1 dill pickle, diced
6 thin slices cheese
Split and butter buns. Toast on split side. Mix remaining ingredients (except cheese); spoon onto lower half of buns; top with cheese slices. Broil 5″ from heat until cheese melts. Place top on each bun. 6 servings.
For Appetizers: This same mixture can be used on dollar-sized toast rounds with smaller pieces of cheese on top.
BACON-AND-TOMATO SANDWICH
Toast bread on one side; toast lightly on other side; spread half the slices with soft butter and mayonnaise. Top with thick tomato slices and 2 slices bacon, fried until almost crisp. Add leaf of lettuce. Place second slice of toast on top. Secure with toothpicks.
BROILED BACON-AND-TOMATO SANDWICH
Toast bread on one side and lightly on second side. Butter second side and top with thick tomato slices. Place 2 slices bacon, fried until almost crisp, on each sandwich. Top with thin slice of cheese. Broil 5″ from heat until cheese melts.
CRUMBLED HAMBURGER
½ cup chopped onion
2 tbsp. fat
1 lb. ground beef
2 tbsp. flour
6 tbsp. catsup
1 tbsp. prepared mustard
½ tsp. salt
¼ tsp. pepper
1 cup sour cream
8 hamburger buns
Brown onion in hot fat; add and brown meat. Mix in remaining ingredients, except buns; simmer 5 to 10 min. Serve hot on toasted split buns. 8 servings.
HAM-FILLED ROLLS
½ lb. cheddar-type cheese
½ lb. minced ham
2 sweet pickles
1 tsp. grated onion
2 tbsp. mayonnaise or salad dressing
8 to 10 buns, split and buttered
Heat oven to 350° (mod.). Put cheese, ham and pickles through food chopper. Add onion and mayonnaise. Spread between bun sections. Place on baking sheet; heat in oven 15 min. 8 to 10 servings.
TOASTED BACON-CHEESE SANDWICHES
4 slices bread
8 slices bacon
1 egg, slightly beaten
¾ cup grated cheese
¼ tsp. paprika
½ tsp. Worcestershire sauce
Place bread and bacon on broiler rack. Toast bread on one side. Broil bacon until crisp. Combine remaining ingredients; spread over untoasted side of bread. Broil until cheese melts. Serve with 2 strips of bacon on each slice. 4 servings.
SURE-FIRE SPECIAL
Slices of cold roast beef, Bermuda onion and 2 or 3 anchovy fillets between whole wheat or light rye bread slices.
PUFFY CHEESE SLICES
½ lb. cheddar-type cheese
1 egg, slightly beaten
½ tsp. each dry mustard, salt
6 slices bread, toasted one side
Cut up cheese; blend in egg and seasoning. Spread on untoasted side of bread. Broil 3″ from heat until cheese bubbles. Serve with slice of tomato, if desired.
DENVER OR WESTERN SANDWICH
For each sandwich:
1 egg, beaten
1 tbsp. minced onion
1 tbsp. minced green pepper
2 tbsp. minced cooked ham
2 tbsp. milk
salt and pepper
Combine ingredients; drop by spoonfuls into hot fat in large skillet or on greased grill. Make shape of bread slice. Turn when set and golden brown on one side; cook second side. Serve between buttered slices of bread or toast.
Fancy sandwiches accompany a bowl of soup or a fruit salad for simple entertaining. The family will like them, too, for special treats.
CREAM CHEESE-MARMALADE
Mix together thoroughly 3-oz. pkg. cream cheese, 1 to 2 tbsp. orange marmalade (for desired consistency) and grated rind of one orange. Spread on bread, toast rounds or pastry rounds. Sprinkle with chopped peanuts.
CREAM CHEESE-PINEAPPLE
Mix together thoroughly 3-oz. pkg. cream cheese, 2 tbsp. drained crushed pineapple and 1 tbsp. minced chives or young onion tops. Spread on bread or toast rounds or pastry rounds. Garnish with watercress.
CHICKEN, CRABMEAT OR TUNA
1 cup diced cooked chicken or 6½-oz. can crabmeat or tuna, flaked
½ cup finely chopped celery
1½ tsp. lemon juice
salt and pepper to taste
1 or 2 hard-cooked eggs, chopped
¼ cup mayonnaise
Combine all ingredients lightly. Spread on buttered bread or toast (cut in fancy shapes). Garnish with pimiento, or top with bread or toast for double sandwich.
BIT O’ BACON
3-oz. pkg. cream cheese
1 tbsp. milk
2 tbsp. chopped green pepper
3 slices crisp bacon, crumbled
1 tsp. finely chopped onion
Soften cheese with milk. Add remaining ingredients and mix until blended.
APRICOT-NUT
3-oz. pkg. cream cheese
¼ cup apricot purée (try strained baby food)
dash of salt
¼ cup chopped pecans
Soften cheese; add remaining ingredients and blend.
Either of the above is excellent filling for nut bread sandwiches.
AVOCADO-BACON
1 ripe avocado
1 tsp. finely minced onion
1 tbsp. lemon juice
½ tsp. salt
dash cayenne pepper
2 strips bacon, fried crisp
Peel and mash avocado; blend in onion, lemon juice and seasonings. Spread on fancy shapes of bread or toast (no butter needed). Crumble bacon and sprinkle overtop.
OLD-FASHIONED MACARONI AND CHEESE
4 cups cooked macaroni (8-oz. pkg.)
2 tbsp. butter, cut in pieces
1¼ cups cubed sharp cheese
½ tsp. salt
¼ tsp. pepper
2 eggs, beaten
3 cups milk
Heat oven to 350° (mod.). Combine macaroni, butter, cheese and seasonings. Place in greased 2-qt. baking dish. Combine eggs and milk; pour over macaroni. Sprinkle with paprika or buttered crumbs. Bake 40 to 50 min. 6 servings.
Tomato Macaroni: Substitute 2 cups canned tomato for 2 cups of the milk in Old-fashioned Macaroni and Cheese. Add with cheese.
Meaty Macaroni: To Old-fashioned Macaroni and Cheese, add about 1 cup canned luncheon meat, diced, or ¼ lb. ready-to-eat sausage, diced, along with cheese.
MACARONI SAUTÉ
See picture on p. 74.
2 cups elbow macaroni (8-oz. pkg.), uncooked
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
½ cup cooking (salad) oil
3 cups tomato juice
1 tsp. salt
¼ tsp. pepper
2 tsp. Worcestershire sauce
Sauté macaroni, onion, green pepper and garlic in hot oil till macaroni turns slightly yellow. Add tomato juice and seasonings; bring to boiling. Cover and simmer 20 min. 6 servings.
MACARONI CUPS
A lift to leftover ham.
2 cups cooked macaroni (1 cup uncooked)
½ cup leftover bits of baked ham
1 cup cubed cheese
1 tsp. prepared mustard
1 tsp. horse-radish
1 cup Medium Cream Sauce (p. 122)
Heat oven to 400° (mod. hot). Combine all ingredients; place in greased individual casseroles or 1-qt. baking dish. Top with buttered crumbs or crushed Wheaties. Bake 20 to 25 min. 4 servings.
LEFTOVERS
Leftover noodles, macaroni, spaghetti and rice can be reheated. Rinse first with cold water to remove excess starch. Drop into boiling water, heat 5 min., drain.
TOMATO SAUCE FOR MACARONI OR SPAGHETTI
Can be made ahead of time, with or without meat.
2 medium onions, diced
1 clove garlic, minced
2 tbsp. cooking (salad) oil
no. 2 can tomato juice
6-oz. can tomato paste
1 tbsp. chili sauce
1 tsp. basil
½ tsp. sugar
½ tsp. salt
¼ tsp. pepper
dash cayenne
Brown onion and garlic in hot oil. Add remaining ingredients; bring to boiling and simmer 30 min., stirring occasionally. Serve hot over cooked macaroni or spaghetti; sprinkle with Parmesan cheese. 4 servings.
Meaty Tomato Sauce: Brown ½ lb. ground beef with the onions in making the sauce.
MACARONI SUPPER CASSEROLE
4 cups cooked macaroni (8-oz. pkg.)
½ cup mayonnaise
¼ cup diced green pepper
¼ cup chopped pimiento
1 small onion, chopped
½ tsp. salt
10½-oz. can cream of mushroom soup blended with ½ cup milk
1 cup grated cheese (¼ lb.)
Heat oven to 425° (hot). Combine all ingredients, using only half the cheese. Pour into greased 1½-qt. casserole. Sprinkle with remaining cheese. Bake 20 min. 6 servings.
Tuna-roni Casserole: Use 6½-oz. can tuna in place of mayonnaise in Macaroni Supper Casserole (above).
NOODLES CANTONESE
½ lb. lean pork
1 tbsp. fat or oil
salt and pepper
½ cup water
2 cups cooked noodles (4-oz. pkg.)
1 cup sliced celery
1 cup thinly sliced fresh or frozen French green beans
1½ tbsp. grated onion
2 tbsp. soy sauce
Cut pork in very thin slivers; brown in hot fat. Add seasoning and water; cook 20 min. While meat is cooking, cook noodles in 2 qt. boiling salted water (2 tsp. salt). Combine all ingredients; cook 5 min. 4 servings.
Tuna-noodle Bake: Follow recipe for Tuna-roni Casserole but use 4 cups cooked noodles (8-oz. pkg.) in place of macaroni.
Fry 2 medium onions, chopped, in 2 tbsp. hot fat. Add 12-oz. can corned beef (cut in small pieces) and no. 2 can cream-style corn. Stir to mix. Heat and serve. 4 to 6 servings.
QUICK DRIED BEEF ON TOAST
Thin 10½-oz. can condensed cream of mushroom soup with ½ soup can milk. Cut in pieces and add 4-oz. can dried beef (¼ lb.). Serve on toast. 4 servings.
EGGS AND CHIPS
Heat oven to 400° (mod. hot). Place 1 cup crushed potato chips in 1-qt. greased casserole. Add 6 hard-cooked eggs, sliced. Blend together 10½-oz. can cream of mushroom soup, ½ cup milk and 2 tbsp. finely chopped onion. Season with salt and pepper. Pour over eggs. Sprinkle with another cup crushed potato chips. Bake 25 min., until bubbly. 6 servings.
ASPARAGUS ON DEVILED HAM TOAST
Spread toast with deviled ham. Top each slice with 5 or 6 stalks cooked asparagus. Pour hot Cheese Sauce (p. 122) over it.
CHILI-ETTI
Combine one can chili and one can spaghetti; mix gently to avoid mashing. Heat and eat. 4 servings.
POACHED EGGS ON DEVILED HAM TOAST
Spread toast with deviled ham. Top each slice with a poached egg. Add Cheese Sauce (p. 122), if desired.
HASH HATS
Heat oven to 350° (mod.). Break apart with a fork 1-lb. can corned beef hash; blend in ¼ cup finely chopped sweet pickle or pickle relish. Place four ¼″ slices Bermuda onion in baking dish. Season with salt and pepper; top with butter. Mold hash in rounds on onion slices. Bake 20 min. Serve with hot chili sauce. 4 servings.
HASH ROUNDS
Chill a can of corned beef hash. Open both ends and push out. Cut in 4 rounds. Broil 3″ from heat for about 7 min. Turn; spread thinly with horse-radish; top with tomato slice. Sprinkle with seasoning and grated cheese. Broil 5 min., until cheese is bubbly. 4 servings.
BAKED RICE, CHEESE AND TOMATO
1 cup boiling water
5-oz. pkg. precooked rice
2 cups grated American cheese (½ lb.)
1½ tsp. salt
pepper
¼ tsp. Worcestershire sauce
2 cups Medium Cream Sauce (p. 122)
3 tomatoes, sliced
Heat oven to 400° (mod. hot). Pour water over rice; let stand. Add cheese and seasonings to Cream Sauce. Alternate rice, cheese sauce and tomato slices in greased 2-qt. baking dish. Bake 20 to 25 min., until golden brown. 6 servings.
CHINESE PORK AND RICE
⅔ cup uncooked rice
2 tbsp. cooking (salad) oil
1 tsp. salt
1½ cups boiling water
1 bouillon cube
2 tsp. soy sauce
1 medium onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 cup diced cooked pork
Cook rice in hot oil until golden brown. Add salt, water, bouillon cube, soy sauce. Cover; cook 20 min. Add rest of ingredients and ¼ cup more water, if necessary. Cover tightly, cook 10 min. more. 4 servings.
SPANISH RICE
4 slices bacon, cut up
¼ cup finely chopped onion
¼ cup chopped green pepper
3 cups cooked rice (1 cup uncooked)
2 cups canned tomatoes
1½ tsp. salt
⅛ tsp. pepper
¼ cup grated cheese
Heat oven to 400° (mod. hot). Fry bacon until crisp; remove to 1½-qt. casserole and whisk bacon around to grease casserole. Add onion and green pepper to bacon fat; cook until onion is yellow. Combine all ingredients in casserole. Sprinkle cheese over top. Bake 25 to 30 min. 4 to 6 servings.
CHICKEN-RICE BAKE
Especially nice for entertaining.
3 cups cooked rice (1 cup uncooked)
2-oz. jar pimiento
¼ cup or 4-oz. can mushrooms
½ cup blanched almonds
1½ cups cooked chicken
½ cup sliced celery
1½ cups chicken broth
salt and pepper
1½ tbsp. flour
Heat oven to 350° (mod.). Sauté mushrooms and almonds in butter. Combine rice and pimiento; place ⅓ in greased casserole; alternate chicken, celery, mushroom-almond mixture with remaining rice. Pour over this the chicken broth, seasoned with salt and pepper and blended with flour. Bake 1 hr. 6 to 8 servings.
4 hard-cooked eggs
1 cup well seasoned Medium Cream Sauce (p. 122)
Cut eggs in quarters; add to Cream Sauce. Serve on hot buttered toast or in Toast Cups (p. 55). Sprinkle with paprika. 4 servings.
Goldenrod Eggs: Make Creamed Eggs (above), reserving 2 egg yolks. Serve on toast; press yolks through sieve or tea strainer to decorate tops.
Creamed Tuna or Salmon and Eggs: Add 1 cup flaked tuna or salmon to Creamed Eggs.
Creamed Dried Beef and Eggs: Frizzle 1 cup dried beef in butter; add to eggs.
Creamed Ham and Eggs: Add 1 cup diced cooked ham and ¼ cup mushrooms (browned in butter used in making Cream Sauce) to eggs.
CONTENTS OF CANS
Of the different sizes of cans used by commercial canners, the most common are:
Size |
Average Contents |
8-oz. |
1 cup |
picnic |
1¼ cups |
no. 300 |
1¾ cups |
no. 1 tall |
2 cups |
no. 303 |
2 cups |
no. 2 |
2½cups |
no. 2½ |
3½ cups |
no. 3 |
4cups |
no. 10 |
12 to 13 cups |
WELSH RAREBIT
2 cups grated sharp American cheese (½ lb.)
⅔ cup milk
¼ tsp. dry mustard
¼ tsp. Worcestershire sauce
⅛ tsp. salt
dash of pepper
Melt cheese over hot water; gradually add milk and stir until smooth. Blend in seasonings. Serve on crisp crackers or toast. 4 servings.
Welsh Rarebit Sandwich: Make Welsh Rarebit and serve over toasted Bacon-and-Tomato Sandwiches (p. 45).
PINK BUNNY
¼ cup minced onion
¼ cup minced green pepper, if desired
2 tbsp. butter
3 tbsp. flour
1 cup cooked tomatoes
1½ cups grated sharp cheese
½ tsp. salt
¼ tsp. dry mustard
¼ tsp. Worcestershire sauce
Cook onion and green pepper in butter until soft. Stir in flour; let bubble. Add tomato, cheese and seasonings. Cook over hot water 15 min. Serve over toast or crackers. 4 servings.
Brer Rabbit: Make Pink Bunny, adding 1 cup whole kernel corn with tomato and cheese.
4 slices bread, cut in half and buttered
1 cup cheese, cut in small pieces or grated (¼ lb.)
½ tsp. dry mustard
2 eggs, well beaten
2 cups milk
½ tsp. salt
⅓ tsp. pepper
Heat oven to 350° (mod.). Place bread in shallow oblong baking dish 8 x 12″. Spread cheese over bread; sprinkle with mustard. Mix egg, milk, and seasoning; pour over bread. Bake 30 min., until puffy and brown. If desired, dish can stand ready for the oven up to 1 hr. before baking. 4 servings.
Ham-Cheese Fondue: Scatter 1 cup diced leftover ham over bread before adding cheese.
Shrimp-Cheese Fondue: Scatter 1 cup cut-up cooked shrimp over bread before adding cheese.
Tuna-Cheese Fondue: Scatter 6½-oz. can tuna, flaked, over bread before cheese.
CHEESE SOUFFLÉ
1 cup grated sharp cheese
1 cup Thick Cream Sauce (p. 122)
3 egg yolks, well beaten
¼ tsp. cream of tartar
3 egg whites
Heat oven to 350° (mod.). Blend cheese into Cream Sauce; add egg yolks. Add cream of tartar to egg whites; beat until stiff. Fold in cheese mixture. Pour into ungreased 1½-qt. baking dish; make groove with spoon 1″ from edge. Bake in pan of hot water (1″ deep) 50 to 60 min., until puffed and golden brown. 4 servings.
Tomato Cheese Soufflé: Use tomato juice in place of milk.
SPEEDY TUNA SOUFFLÉ
10½-oz. can cream of celery soup
6½-oz. can tuna, flaked
4 egg yolks, beaten thick and lemon-colored
4 egg whites, beaten stiff
Heat oven to 300° (slow). Heat half of soup in saucepan; stir in tuna. Remove from heat. Blend into egg yolks. Fold into egg whites. Pour into ungreased l½-qt. baking dish. Bake 50 to 60 min. Dilute remaining soup with ¼ can water. Heat and serve as sauce. 4 to 5 servings.
½ cup chopped onion
2 tbsp. hot fat
3 cups finely shredded cabbage
½ 12-oz. can corned beef
½ tsp. salt
¼ tsp. pepper
½ cup water
Sauté onion in hot fat; stir in remaining ingredients. Cover and cook 6 to 8 min. 4 servings.
RUTH’S HASH
2 cups ground cooked meat
3 cups finely ground raw potatoes
½ cup ground onion
1 cup milk
1 tsp. salt
¼ tsp. pepper
2 tbsp. butter
Heat oven to 350° (mod.). Mix meat, potatoes and onion; add milk and seasoning. Place in greased l½-qt. casserole. Dot with butter. Bake about 1 hr.
Serving Suggestion: Serve with heated catsup or chili sauce.
QUICK BAKED BEANS
See picture, p. 235.
few pieces crisply fried bacon or small leftover ham bone or fried salt pork
19-oz. can baked beans
1 tbsp. vinegar
1 tbsp. catsup
¼ tsp. dry mustard
1 medium onion, sliced
Heat oven to 350° (mod.). Mix all ingredients in 1-qt. casserole. Bake about 1 hr. 4 servings.
Variations: Brown sugar, molasses or fruit juices may be added. With fruit juices, omit catsup.
POTATO-EGG SCRAMBLE
A good and easy treat for lunch in a hurry, when you have some boiled potatoes on hand. Dice 4 or 5 medium potatoes, boiled. Dice 6 slices bacon and fry until crisp; pour off half the fat. Add potatoes and onions (1 bunch green or 1 dry finely chopped); fry until lightly browned. Add 4 eggs and seasonings. Stir gently until eggs are lightly set.
KEEPING CASSEROLES
You can bake your casserole ahead, all but the last 20 min. Cool and store in refrigerator, covered—with self-sealing plastic if your baking dish has no cover. Allow 10 min. extra baking time for rewarming.
QUICK CHICKEN À LA KING
10½-oz. can cream of mushroom soup
5-oz. can boned chicken, diced
2-oz. jar pimiento, cut up
½ cup cut-up celery (raw or cooked)
Heat soup; stir in remaining ingredients. Heat thoroughly and season to taste. Serve in Patty Shells (p. 193) or Toast Cups.
Toast Cups: Heat oven to 350° (mod.). Cut crusts from bread; brush lightly with melted butter. Press into muffin pan or custard cups. Toast in oven 15 to 20 min.
ASPARAGUS HAM ROLLS
16 stalks cooked asparagus
4 thin slices boiled ham
1 cup Cheese Sauce (p. 122)
Roll 4 stalks asparagus in each ham slice. Secure with toothpicks. Place in broiler, 3″ from heat; broil 5 min., turn and broil on other side. Serve with Cheese Sauce.
SCALLOP CASSEROLE
1 pt. scallops
½ to ¾ cup cream
½ cup butter (¼ lb.), melted
1 tsp. salt
¼ tsp. pepper
3 cups soft bread crumbs
1 tbsp. celery seed
Heat oven to 375° (quick mod.). Arrange scallops in greased 7½ x 11½ x 1½″ baking dish. Over them pour thin layer of cream. Toss together remaining ingredients; sprinkle over scallops. Over this pour more cream; it should come three-fourths of the way up on scallops. Sprinkle with paprika. Bake 30 to 40 min. Serve in shells, if you have them.
SHRIMP ’N’ RICE CASSEROLE
1 tbsp. butter
1½ cups cream
5-oz. can shrimp
2 cups cooked rice (⅔ cup if uncooked)
¼ cup catsup
¼ tsp, Tabascosauce
1 tsp. Worcestershire sauce
Melt butter in saucepan; add remaining ingredients. Bring to boil and simmer 5 min.
Note: Can be prepared ahead and allowed to mellow. To reheat in casserole, bake in mod. oven (350°) about 15 min.
The good old days are fun to recall. Don’t “forget to remember” these lunchtime stand-bys of years ago. They are every bit as good and easy today.
Cereal Fruit Milk or Cream |
Chili Con Carne (canned) Crisp Crackers Dill Pickles |
Fried Corn Meal Mush Maple Syrup |
Milk Apple Hot Gingerbread |
Asparagus on Toast Cheese Sauce Crisp Bacon |
Eggnog Grapes Salty Crackers |
Corned Beef Hash Poached Eggs |
Hot Cereal Brown Sugar and Cream |
Potato Soup Hot Buttered Toast |
Creamed Chipped Beef over Asparagus on Toast |
Strawberries and Cream over Hot Buttered Toast |
Fruit Milk Popcorn |
Milk Toast |
Chipped Beef on Baked Potato |
Waffles Butter and Syrup |
Scrambled Eggs with Onion and Tomato |
For entertaining at lunch or supper in summertime.
SUNBURST FRUIT PLATE
See picture on p. 75.
Red apple slices
Orange slices
Sliced banana
Green seedless grapes
Melon slices
Cheese-stuffed prunes
Arranged on garden lettuce, centered with orange sherbet and accompanied by thin nut bread sandwiches and iced tea. Pass a sweet fruit dressing or combination of French and mayonnaise.
THREE-IN-ONE
Small tomato stuffed with cottage cheese and chives
Chicken salad
Ripe olives, celery, pimiento
Grapefruit sections, orange and avocado slices
Watercress garnish
Arranged in lettuce cups, accompanied by toasted English Muffins and coffee. Pass double dish of mayonnaise for chicken and tomato, sweet fruit dressing for fruit.
GARDEN PATCH QUILT
See picture on p. 75.
Tomato sections
Notched cucumber slices
Oval carrot slices (cut diagonally)
Green beans
Cauliflowerets marinated in French dressing
Arranged in lettuce cups, accompanied by toasted cheese-topped wiener buns and milk. Creamy mayonnaise in glass cup in center. You make your own combinations as you eat. Any selection of cooked or raw vegetables may be used.
MAKING A LETTUCE CUP
Slit leaf part way and overlap.
Tomato and cottage cheese with French dressing.
Grated raw carrots with raisins or peanuts, salad dressing.
Shredded cabbage, grated carrot, chopped green pepper and onion with mayonnaise.
Shredded cabbage, tart red apple and diced cheese with salad dressing.
Frozen mixed vegetables (cooked and chilled) or mixed canned vegetables (chilled) with crumbled Roquefort cheese and French dressing.
PICNIC SALAD
Add ½ cup each of sliced radishes, chopped green onions, diced unpared cucumber to 1 pt. creamy cottage cheese. Season with salt and pepper. For special meals, add ¼ to ½ cup sour cream. 6 servings.
KIDNEY BEAN SALAD
Mix together 2 cups drained chilled kidney beans (no. 2 can), 1 tbsp. minced onion, ¼ cup each chopped celery and sweet pickle. Add 2 chopped hard-cooked eggs, salt and pepper, and enough mayonnaise to moisten. 4 servings.
GREEN AND GOLD SALAD
Combine 1½ cups cooked peas, ¼ cup diced American cheese, 2 tbsp. minced onion. Toss together with ¼ cup cooked dressing and 1 tbsp. prepared mustard. Chill. 4 servings.
MEXICAN GREEN BEAN SALAD
Marinate 2 cups cooked thinly sliced fresh or frozen French green beans in 2 or 3 tbsp. French dressing with ¼ cup minced onion several hours or overnight. Add 3 to 4 tbsp. grated sharp cheese. Garnish with red or white onion rings. 4 servings.
1 head lettuce
½ bunch romaine or endive
½ cup chopped green onion
½ cup sliced celery
1 cup match-like sticks of Swiss cheese
1 cup match-like strips of cold cooked meat (beef, ham, tongue, bologna)
2-oz. can flat fillets of anchovy, if desired
Rub bowl with cut clove of garlic. Toss greens, onion and celery in bowl. Arrange mixed greens over top of the cheese and meat. Just before serving, toss with ½ cup mayonnaise blended with ¼ cup French dressing. 4 servings.
MACARONI-SALMON SALAD
2 cups cooked and cooled macaroni (1 cup broken, uncooked)
1 cup diced cucumber
8-oz. can salmon, flaked
1 tbsp. grated onion
1 tbsp. minced parsley
¾ cup mayonnaise
½ tsp. salt
¼ tsp. pepper
Combine all ingredients; toss together until blended. Serve hot or cold. 4 to 6 servings.
Variations: Tuna or leftover cooked meat, chicken or veal (1½ cups) may be used in place of salmon.
FRUIT COMBINATIONS
Peach and cottage cheese with fruit dressing.
Any leftover fruits in strawberry-flavored gelatin with cooked dressing.
Chopped celery and nuts in salad dressing to top a peach half.
Tart jelly in pear half—topped with salad dressing.
Long banana slices topped with salad dressing and chopped peanuts.
Tart red apple with chopped peanuts or raisins, blended with salad dressing.
Hot Chicken Salad
Assorted Relishes Hot Rolls
Chiffon Cake with
Orange Sauce or Cocoa Fluff
CHIP-CHICKEN SALAD
1½ cups cut-up chicken (5-oz. can, boned)
½ cup sliced celery
½ cup chopped green pepper
2 tsp. minced green onion
⅓ cup mayonnaise
1 cup crushed potato or corn chips
Toss together all ingredients except chips; chill. Toss in chips; serve on crisp lettuce. Garnish with slices of honeydew melon and strawberries. 4 servings.
CHICKEN-FRUIT SALAD
2 cups cut-up cooked chicken
1 cup sliced celery
1 cup green seedless grapes
1 tbsp. lemon juice
½ cup mayonnaise
Combine chicken, celery, grapes and lemon juice. Chill. Before serving, fold in mayonnaise. Serve on lettuce. 6 servings.
Holiday Chicken Salad: Make Chicken Fruit Salad, using ½ cup toasted almonds in place of grapes. Serve on thick slices of canned cranberry sauce on lettuce.
HOT CHICKEN SALAD
2 cups cut-up cooked chicken (crabmeat may be used instead)
2 cups thinly sliced celery
½ cup chopped toasted almonds or peanuts
½ tsp. salt
2 tsp. grated onion
1 cup mayonnaise
2 tbsp. lemon juice
½ cup grated cheese
1 cup crushed potato chips
Heat oven to 450° (hot). Combine ingredients, except cheese and potato chips. Pile lightly in sea shells or individual baking dishes. Sprinkle with cheese and potato chips. Bake 10 to 15 min. 6 servings.
SHRIMP SALAD
5-oz. can shrimp (¾ lb. fresh shrimp, cooked)
1 cup sliced celery
2 hard-cooked eggs, cut up
1 tbsp. lemon juice
½ cup mayonnaise
Combine cleaned and cooked shrimp, celery, egg and lemon juice. Chill. Before serving, fold in mayonnaise. Serve on lettuce. 2 servings.
Variation: Crabmeat, tuna, salmon or lobster may be used in place of shrimp.
1 cup boiling water
1 pkg. lime-flavored gelatin
9-oz. can crushed pineapple
1 cup creamy cottage cheese
1 tsp. horse-radish
½ cup mayonnaise or ½ cup heavy cream, whipped
¼ cup chopped nuts
Dissolve gelatin in water. Add juice from pineapple; chill until slightly thickened. Beat until frothy. Fold in remaining ingredients. Chill until set. 6 servings.
Variation: 1 cup mashed banana and 2 tbsp. lemon juice may be used in place of cottage cheese and horse-radish.
FROZEN FRUIT SALAD
1 tbsp. or 1 envelope unflavored gelatin
¼ cup cold water
⅓ cup mild mayonnaise or salad dressing
1 cup heavy cream, whipped
1 cup canned pineapple chunks
1 cup sliced bananas
1 cup cut-up oranges
½ cup halved maraschino cherries, dates and nuts
2 tbsp. lemon juice
Soften gelatin in cold water; dissolve over hot water. Blend into mayonnaise and whipped cream. Fold in fruits and juice. Pour into refrigerator tray; freeze until firm. Serve on lettuce. 8 servings.
POTATO SALAD
4 cups cubed cooked potatoes
¼ cup clear French dressing (or ¼ cup salad oil and 2 tbsp. vinegar)
3 hard-cooked eggs, cut up
1 cup diced celery
2 to 3 tbsp. chopped onion
½ cup salad dressing, mayonnaise or Sour Cream Dressing (p. 153)
Marinate potatoes in French dressing for 1 to 2 hr. Add remaining ingredients; season with salt and pepper. Serve in lettuce-lined bowl; garnish with 1 hard-cooked egg, parsley and pimiento. 6 servings.
Variations: Add 3 tbsp. chopped green pepper, pimiento or sweet pickle.
Add ¼ cup grated carrots, sliced radishes or diced cucumber.
Add ½, cup diced cooked ham or luncheon meat.
Potato Salad Tips: Potatoes have better flavor if cooked in skins or baked. Cut potatoes while warm, not cold.
Marinating potatoes improves flavor.
TOASTED CHEESE ROLLS
Cut rolls in half lengthwise. Butter lightly; sprinkle with grated cheese. Toast cheese side up under broiler until golden brown.
MELBA RYE WAFERS
Slice small-loaf salty rye bread thin. Spread with soft butter. Toast buttered side up under broiler.
CHEESE PUFFS
Made in a jiffy from Brown ’n Serve Rolls. The cheese topping melts and puffs up while baking.
Brown ’n Serve pan rolls or tea biscuits
2 cups grated sharp cheese (½ lb.)
2 tbsp. soft butter
½ tsp. dry mustard
¼ tsp. salt
⅛ tsp. pepper
Split Brown ’n Serve Rolls in two crosswise. Combine remaining ingredients. Place a tablespoon of the cheese mixture on each half roll. Bake as directed on pkg.
Recipes for Refrigerator Rolls, Hot Buttered Bread, Brown ’n Serve variations and other quick and novel breads are on pp. 154 and 155.
TOASTED ENGLISH MUFFINS
Split the muffins crosswise with a knife or pull them apart with a fork. Spread cut sides with butter. Toast buttered side up under broiler.
LIGHTNING-QUICK HERB BISCUITS
Follow recipe for Biscuits on Bisquick pkg., first mixing ¼ tsp. nutmeg, ½ tsp. crumbled dry sage and 1¼ tsp. caraway seeds with the Bisquick.
CHEESE ROLLS
Heat oven to 350° (mod.). Remove crusts from thin slices of fresh bread. Spread with softened butter and sprinkle with grated cheese. Roll up; fasten each with toothpicks. Toast in oven until lightly browned.
Heat oven to 350° (mod.). Butter slices of bread on one side. Cut each slice into 6 equal strips and. place buttered side down on baking sheet; then butter top side of each. Bake until crisp, turning to brown each stick on both sides.
Celery-seed Sticks: Sprinkle Buttered Bread Sticks with celery seeds before toasting.
Sesame-seed Sticks: Sprinkle Buttered Bread Sticks with sesame seeds before toasting.
Poppy-seed Sticks: Sprinkle Buttered Bread Sticks with poppy seeds before toasting.
BUTTER-CRISP BREAD
Melted butter drips down over slices as they brown.
½ loaf sliced bread
6 tbsp. soft butter
Heat oven to 400° (mod. hot). Cut stacks of slices in halves crosswise; stand, cut edges up, in loaf pan. Spread butter over top of bread. Bake until golden brown and crisp, about 20 min. 6 servings.
Recipes for Muffins, Coffee Cakes, Coffee Breads, Biscuits, Yeast Rolls, toast variations and Pancakes and Waffles that are just as appropriate for lunch as for breakfast are on pp. 10 through 29.
LIGHTNING-QUICK NUT BREAD
You can’t tell it from old-fashioned nut bread. It has the same rich flavor, the same lasting freshness you’ve always liked in the nut bread you’ve made the long way.
½ cup sugar
1 egg
1¼ cups milk
1½ cups chopped nuts
3 cups Bisquick
Heat oven to 350° (mod.). Mix sugar, egg, milk and nuts. Stir in Bisquick. Beat hard 30 sec. Pour into well greased loaf pan, 9 x 5 x 2½″. Bake until toothpick thrust into center comes out clean, 45 to 50 min. A slight crack in top is characteristic. Cool slightly before cutting with a bread knife.
Fruit-Nut Bread: Apricot, Raisin, Date or Fig. Follow directions for Nut Bread above, except—use ¾ cup sugar, and use orange juice instead of milk. Use only ¾ cup chopped nuts and add 1 cup raisins or other chopped dried fruit. Bake 55 to 60 min.
Follow directions for cocoa you are using.
Extra Richness: In place of plain milk, use evaporated milk diluted according to directions on the can.
Interesting Flavor: Just before serving, add dash of either cinnamon or vanilla.
Cocoa Continental: Pour hot cocoa over a marshmallow in each cup; or top with whipped cream.
Ready-to-serve Cocoa: In powdered form, it has sweetening, powdered milk, and flavoring already mixed in. You need only add hot or cold water or milk, mix well and serve.
Note: To avoid “skin” forming on top of cocoa, beat until frothy with rotary beater as soon as cocoa is made.
HOT CHOCOLATE
1 cup water
2 sq. unsweetened chocolate (2 oz.)
pinch of salt
3 to 4 tbsp. sugar
3 cups milk
Heat water and chocolate together over low heat, stirring until chocolate melts. Stir in salt and sugar. Boil 4 min., stirring. Then slowly stir in milk. Heat until scalded. Do not boil. Just before serving, beat with rotary beater until smooth. Serve hot, topped with whipped cream. 6 servings.
CHOCOLATE SYRUP
Excellent to keep on hand for making a variety of chocolate drinks. Buy it ready-prepared. Or make it yourself from the following recipe.
1 cup cocoa or 4 sq. unsweetened chocolate (4 oz.)
2 cups sugar
¼ tsp. salt
2 cups cold water
1 tbsp. vanilla
Combine cocoa or chocolate, sugar and salt in saucepan. Stir in water. Simmer until smooth and thick, stirring or beating with rotary beater. Cool. Stir in vanilla. Pour into jar, cover well and store in refrigerator.
ICED CHOCOLATE
Cool Hot Chocolate. Pour over cracked ice. Top with whipped cream.
1 cup thoroughly chilled milk
fruit, chocolate or other flavoring (see below)
Shake or beat milk with fruit or other flavoring (and ice cream, if desired) until well blended. Serve cold, topped with whipped cream and sprinkled with nutmeg.
Banana Milk Shake: Use ½ banana, mashed.
Orange Blossom Milk Shake: Use 1 cup orange juice, ⅛ tsp. almond flavoring and sugar to taste.
Prune Milk Shake: Use ½ cup prune juice.
Strawberry Milk Shake: Use ¼ cup crushed sweetened berries.
Chocolate Milk Shake: Use 1½ to 2 tbsp. Chocolate Syrup (p. 64).
Frosted Chocolate: Beat a small spoonful of ice cream into each Chocolate Milk Shake.
Chocolate Malted Milk: Beat 1 tbsp. malted milk powder into each Chocolate Milk Shake.
INSTANT MALTED MILK DRINKS
Make malted milks in a hurry from either of the malted milk powders on the market: (1) plain unflavored malted milk powder and (2) sweetened milk powder to which malt extracts and chocolate or cocoa have been added. Just add hot or cold water or milk, mix and serve.
EGGNOGS
1 egg, well beaten
2 tbsp. sugar
1 cup chilled rich milk
¼ tsp. vanilla (or l½ tbsp. sherry flavoring and 1 tbsp. brandy or rum flavoring)
dash of nutmeg
Beat together egg and sugar. Then beat in milk and flavoring of your choice. Serve cold, sprinkled lightly with nutmeg.
Fruit Eggnog: Use 2 tbsp. fruit or 1 tbsp. fruit juice (grape, orange or cherry, etc.) instead of vanilla and nutmeg.
Chocolate Eggnog: Omit sugar and beat 2 tbsp. Chocolate Syrup (p. 64) with the egg.
Ready-to-serve Eggnog: Many dealers sell it. You add flavoring.
Fruit makes an easy finish to a meal, and almost everyone’s favorite finish, too. Enjoy fresh fruits in season, quick-frozen and canned fruits the year around. Serve them plain, with crispy crackers and your favorite cheese, whole or cut up, with plain or whipped cream, whipped ice cream, fruit sherbet or soft custard. Fruit is fine any way!
Choose the canned or frozen fruit that is specially suited to your need. Apples, for example, come sliced for cakes and pies, cubed for compotes, in applesauce sweetened or unsweetened, and baked all ready to serve.
FRUIT AMBROSIA
See picture on p. 79.
Make it with almost any fruit you have on hand.
Sprinkle the fruit (such as cut-up orange slices, bananas and apples, or pineapple) with confectioners’ sugar. Chill. To dress up, top with plain or toasted shredded coconut, salted peanuts or maraschino cherries just before serving.
FRUIT...WITH FRUIT SHERBET
One of many delectable combinations to serve when company comes.
Sprinkle cubes of pineapple or other fresh fruit with a little confectioners’ sugar. Chill. When ready to serve, place scoop of lime sherbet in each individual serving dish and surround with the sweetened fruit.
BERRIES OR GRAPES WITH BROWN SUGAR
Cover washed berries or seedless green grapes with brown sugar. Serve cold with thick sweet or sour cream, or with cream cheese beaten smooth with cream.
PINEAPPLE ZIP
2 cups diced pineapple
½ cup orange juice
2 tbsp. maraschino cherry syrup
¼ cup confectioners’ sugar
dash of cinnamon
Combine ingredients. Cover and chill thoroughly. 4 servings.
2 cups grapefruit sections and juice (fresh or canned)
about 20 crushed after-dinner mints or peppermints
Mix. Cover. Chill thoroughly to blend flavors. 4 servings.
FRUIT-MARSHMALLOW CREAM
about 14 marshmallows, quartered
¼ cup milk
¼ cup heavy cream, whipped
sweetened sliced strawberries, bananas or maraschino cherries
Let marshmallows soak in milk ½ hr., then fold into stiffly whipped cream. Chill thoroughly. Serve garnished with the sliced fruit. 4 to 6 servings.
FRUIT WHIP
1 cup slightly sweetened, sieved, drained cooked fruit (dried apricots, prunes or applesauce may be prepared ahead and chilled, or puréed fruits for infants may be used)
¼ to ⅓ cup sugar
1 tsp. lemon juice
dash of salt
2 egg whites, stiffly beaten
Into mixture of fruit, sugar, lemon juice and salt, fold stiffly beaten egg whites. Chill. 4 servings.
Extra Touches: Soft Custard (p. 172), chilled, makes a tasty topping, using two egg yolks and 1 whole egg.
A spoonful of whipped cream gives each serving a touch of elegance.
 |
STRAWBERRIES AU NATUREL: Serve circle of washed unhulled strawberries around mound of confectioners’ sugar on each plate. Eat with fingers. |
| BROILED GRAPEFRUIT: Sprinkle with a bit of brown or maple sugar. Broil slowly until heated (15 to 20 min.). Add a little maraschino cherry juice or sherry flavoring. Serve hot. |  |
(Apples, Peaches, Pears, Plums, Rhubarb)
1 cup boiling water
4 cups prepared fruit (washed, peeled and cut up as desired)
½ to 1 cup sugar
dash of salt
1 tsp. lemon juice
⅛ tsp. grated lemon rind
⅛ tsp. cinnamon, cloves or nutmeg
Prepare and cut up fresh fruit as desired. Add to boiling water in saucepan and simmer until nearly tender. Stir in ½ cup sugar and salt—also, if desired, lemon juice, grated lemon rind and choice of spices. Cook until fruit is tender. Taste; add more sugar, if desired. Cook 1 min. more. Serve cold.
STEWED DRIED FRUIT
Packaged Variety: Apples, apricots, figs, peaches, pears, prunes and other modern packaged dried fruits are so tender that they do not need soaking. Just follow the cooking directions on each pkg.
Bulk Variety: Dried fruits sold in bulk usually need washing, then soaking in cold water to cover until plump (1 hr. or overnight). Simmer, tightly covered, in same water until tender (30 to 45 min.), then sweeten to taste.
FRUIT COOKING FACTS
Peaches, pears, apricots and cherries are especially delicious prepared this way.
Wash and peel fruit, then cook it gently (a single layer) just until tender in a syrup.
Thin Sugar-and-Water Syrup: Use ¾ cup water to 1½ cups sugar. Do not stir. Dip syrup over fruit to glaze.
CHERRIES JUBILEE
Bing cherries (canned or fresh)
grated orange rind or brandy flavoring
vanilla ice cream
Poach (see above) canned cherries in their own juice; or fresh cherries in Thin Sugar-and-Water Syrup, adding flavoring to taste. Serve hot over ice cream.
RED JELLY PEACHES OR PEARS
canned peaches or pears (no. 2 can)
juice of 1 lemon
⅓ cup red jelly or jam
To ⅓ cup syrup from fruit, add lemon juice and jelly or jam. Bring to boil, stirring until blended. Pour over the canned fruit. Chill before serving.
BAKED CANNED PEACHES, APRICOTS, PEARS
Heat oven to 425° (hot). Place drained fruit halves hollow side up in baking dish with bit of butter in each. Sprinkle with mace and grated lemon rind. Pour a little fruit juice around. Bake 12 min. Serve cold with cream or ice cream.
MAGIC APPLES
cored apples (about 1″ of peel removed from around middle)
for each apple:
1 to 2 tbsp. brown or granulated sugar
¼ tsp. butter
dash of cinnamon
Place apples in saucepan. Fill center of each with sugar, butter and cinnamon. Pour in water to depth of ½″. Cover. Cook until almost tender, about 8 min.; then remove cover and cook until tender, turning apples once in the syrup to glaze.
OVEN-BAKED PEARS OR APPLES
Same as Magic Apples, except place apples or pears in baking dish.
Heat oven to 350° (mod.). Pour in water just to cover bottom of dish. Cover. Bake until tender, 45 to 60 min. Cool. Serve with plain or whipped cream.
Variation: After taking baked apples from oven, poke a marshmallow into center of each. Cover dish again and let stand out of oven. Sprinkle with dash of nutmeg before serving.
BERRY, CHERRY PUFFS
See picture on p. 79.
¾ cup fresh or frozen berries or pie cherries
6 tbsp. sugar
1 cup Bisquick
½ cup more sugar
1 egg, beaten
⅓ cup milk
Clean or thaw and drain berries. Into each of 6 greased custard cups, put 2 tbsp. berries and 1 tbsp. sugar. Mix Bisquick and the ½ cup sugar; stir in mixture of beaten egg and milk; pour over berries in cups, filling each ⅔ full. Tie waxed paper over top of each cup. Steam ½ hr. Serve warm with cream. 6 servings.
Take 9-oz. can of well drained pineapple slices, chunks, or crushed pineapple, or peach or apricot slices (fresh may be used) or pitted cooking prunes and follow Velvet-Crumb Upside-Down Cake recipe on Bisquick pkg. See picture, p. 78.
PEACH OR APPLE PUDDING, COBBLER-TYPE
8 medium peaches or apples, peeled and sliced
¾ cup granulated or brown sugar
1 cup Bisquick
½ tsp. nutmeg or cinnamon
Heat oven to 425° (hot). Place sliced fruit in bowl, sprinkle with sugar and let stand 10 min. Toss together lightly with Bisquick and spice. Pour into well greased square pan, 9 x 9 x 1¾″. Bake 30 to 35 min. Serve warm with cream. 6 servings.
SPEEDY DESSERT DUMPLINGS
3 tbsp. flour
3 tbsp. sugar
¼ tsp. salt
1½ cups juice from canned fruit (or syrup made by boiling ½ cup sugar with 1 cup water)
1 cup canned, frozen or cut-up fresh fruit
2 to 3 tsp. lemon juice
½ tsp. grated lemon or orange rind
dash of nutmeg or cinnamon
batter for Dumplings (½ recipe on Bisquick pkg.)
Mix in saucepan flour, sugar and salt. Gradually stir in fruit juice (or syrup). Boil gently 2 min., stirring constantly. Stir in fruit, lemon juice, grated rind, spice. Drop Dumpling batter by spoonfuls into hot sauce and proceed as directed in recipe on Bisquick pkg. Serve at once. 6 servings.
Make Stir-N-Roll Biscuits (p. 28), adding 2 tbsp. sugar to dry ingredients. Cut rolled-out dough with unfloured 3″ biscuit cutter. Split each baked shortcake in half and spoon sweetened sliced berries or peaches (not chilled) between and on top. Serve warm with plain or whipped cream. 6 to 8 servings.
TOP-SIDE PEACH COBBLER
Shortcake dough (see Bisquick pkg.)
fresh peach slices (about 4 medium peaches)
mixture of ½ cup sugar, ½ tsp. cinnamon, ½ tsp. nutmeg
1 tbsp. butter
Heat oven to 375° (quick mod.). Pat Shortcake dough into well greased 8″ sq. pan. Press peach slices into the dough in rows. Sprinkle with sugar mixture. Dot with butter. Bake about 30 min. Serve warm, cut in squares, with cream. 8 servings.
DOUBLE-BERRY SHORTCAKE
Drop Biscuit dough (p. 28 or Bisquick pkg.)
2 tbsp. sugar
sweetened raspberries, blackberries or strawberries
To Drop Biscuit dough add sugar. Fold in berries carefully. After baking, split biscuits while hot. Put additional sweetened berries between halves and on top. Serve warm with cream.
FRUIT OR BERRY BUTTERCAKE
1 cup sifted Gold Medal Flour
½ cup butter
3 tbsp. confectioners’ sugar
sweetened sliced fruit or berries
Heat oven to 350° (mod.). Mix flour, butter and sugar with hands until smooth. Divide into 6 equal parts. Shape into flat rounds about 3″ in diameter. Place on baking sheet. Bake until very lightly browned, 15 to 20 min. Serve each round topped with sweetened fruit or berries and whipped cream. 6 servings.
LIGHTNING-QUICK FRUIT SHORTCAKE
Just follow easy directions on Bisquick pkg.
TAPIOCA CREAM
See picture on p. 79.
2 egg yolks, slightly beaten
2 cups milk
2 tbsp. sugar
2 tbsp. quick-cooking tapioca
¼ tsp. salt
1 tsp. vanilla
2 egg whites
4 more tbsp. sugar
Cook egg yolks, milk, 2 tbsp. sugar, tapioca and salt together over low heat, stirring constantly, until mixture boils. Cool. Stir in vanilla. Beat egg whites until frothy, then beat in 4 tbsp. sugar, a little at a time, continuing until stiff and glossy. Fold into tapioca custard mixture. Serve with or without cream. Refreshing with fruit juices or sauces. 6 servings.
Orange: Add 1 tbsp. grated orange rind to the 2 tbsp. sugar. In place of vanilla, use 1 tbsp. lemon juice. Garnish with orange sections.
Chocolate: Fold in semisweet chocolate pieces.
Fruit: Fold in drained fresh, frozen or canned fruit or berries.
Nut: Top with chopped nuts.
RICE CUSTARD CREAM
¼ cup uncooked rice, washed
2 cups milk
2 egg yolks, well beaten
3 tbsp. sugar
¼ tsp. salt
1 tsp. vanilla
2 egg whites
3 more tbsp. sugar
Cook rice and milk together over boiling water until tender (about 1 hr.). Into beaten egg yolks stir 3 tbsp. sugar, salt; then stir in some of the hot rice mixture. Return to double boiler and cook 2 min. more, stirring constantly. Cool partially. Stir in vanilla. Beat egg whites until frothy; then beat in 3 tbsp. sugar a little at a time, continuing until stiff and glossy. Fold into rice custard mixture. Chill. Serve with or without cream. 6 servings.
To save time use instant tapioca and rice and prepared pudding mixes.
CREAMY RICE PUDDING
2½ cups milk
½ cup uncooked rice, washed
½ tsp. salt
¼ cup sugar
¼ tsp. nutmeg or cinnamon
½ cup seedless raisins
Scald milk in top of double boiler. Add other ingredients slowly, stirring constantly. Cook covered over hot water until rice has absorbed the milk, about 1¼ hr., stirring frequently. Serve warm with cream. 6 servings.
People can make their own sandwiches in this easy soup-salad-sandwich lunch.
The unusual flavor of this dish is developed
by first browning the uncooked macaroni in hot fat (p. 48).
Picture Plate Salads
These salads (p. 57) are as good as they are pretty.
Memorable Picnics
Nothing is more refreshing than eating out-of-doors . . . on the porch, in the garden, by the roadside, in the woods or on the beach. The most satisfying food for any picnic is that which is easy to prepare and simple to serve.
Fresh-caught fish fries golden brown over open fire (p. 119).
Improvise a portable barbecue with a wheelbarrow (see p. 117).
A fitted hamper for a roadside lunch (p. 85).
1. Pineapple Upside-down Cake (p. 70). 2. Apricots and Cookies. 3. Fruit Ambrosia (p. 66). 4. Tapioca Cream with Peaches (p. 72). 5. Cherry Puffs (p. 70). 6. Strawberry Shortcake (p. 71).
Variety makes lunch boxes interesting.
SPICY, COZY GINGERBREAD DESSERTS
Make Gingerbread in just a jiffy from directions on pkg. of Betty Crocker Gingerbread Mix. Serve warm squares of it with applesauce, whipped cream, your favorite orange, lemon or chocolate sauce or any of the following:
Berry Cream Topping: Just before serving, fold crushed sweetened strawberries or raspberries into stiffly whipped cream.
Apricot Surprise Topping: Mix 1 cup apricot preserves with 1 tbsp. grated lemon rind and 2 tbsp. lemon juice.
Lacy Sugar Topping: Sift confectioners’ sugar through paper doily placed on top of cooled gingerbread. Carefully lift off doily. A lacy design remains.
Peppermint Treat Topping: Fold crushed peppermint stick candy into stiffly whipped cream.
Delicious fresh and warm from the oven ... or the next day.
1 pkg. Betty Crocker White, Yellow, Honey Spice or Chocolate Devils Food Cake Mix
¼ cup soft shortening
1 medium egg
2 tbsp. water
Mix all ingredients thoroughly with hands. Chill dough. Heat oven to 375° (quick mod.). Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. Or drop by teaspoonfuls on ungreased baking sheet. Bake about 10 min., until delicately browned. (Do not over-bake. Cookies will be soft when removed from oven but will be crisp when cool.) About 3½ doz. cookies.
Choco-Nut Crinkles: Mix one 6-oz. pkg. semisweet chocolate pieces and ½ cup chopped nuts into the dough.
Coconut Crinkles: Mix 1 cup shredded coconut into the dough.
Fruit Crinkles: Mix ½ cup mixed candied fruit into the dough.
Peanut Crinkles: Mix 1 cup chopped salted peanuts into the dough.
REFRIGERATOR COOKIES
1 pkg. Betty Crocker White, Yellow, Honey Spice or Chocolate Devils Food Cake Mix
¼ cup soft shortening
1 medium egg
1 tbsp. water
Mix all ingredients thoroughly with hands, adding ½ cup each cut-up dates and nuts, if desired. Press and mold into a long smooth roll about 2″ in diameter. Wrap in waxed paper and chill until stiff (several hr.). Heat oven to 375° (quick mod.). With a thin sharp knife, cut cooky dough into thin slices (⅛″). Place a little apart on ungreased baking sheet. Bake about 6 min., until delicately browned. About 6½ doz. cookies.
ROLLED COOKIES
Use same ingredients and mix as for Refrigerator Cookies above. Heat oven to 375° (quick mod.). Roll out very thin (1/16″), cut into desired shapes and place on ungreased baking sheet. Sprinkle with sugar. Or roll into balls, place on ungreased baking sheet and flatten with greased glass dipped in sugar (see picture on p. 182). Bake 5 to 7 min. About 7 doz. cookies.
GOOD AND EASY DESSERT
Cookies and fruit sauce make the best simple dessert.
¼ cup soft butter
¾ cup brown sugar (packed)
1 egg
l⅓ cups Bisquick
½ cup chopped nuts
6-oz. pkg. semisweet chocolate pieces
Heat oven to 375° (quick mod.). Mix thoroughly butter, brown sugar and egg. Stir in remaining ingredients. Drop with teaspoon 2″ apart on ungreased baking sheet. Bake about 10 min., until lightly browned. About 3 doz.
Chocolate Drop Cookies: Use granulated sugar in place of brown, omit chocolate pieces, and blend in 2 sq. unsweetened chocolate (2 oz.), melted. Do not overbake.
Coconut Orange Drops: Omit chocolate; blend in 1 cup shredded coconut and 1 tbsp. grated orange rind. Do not overbake.
PEANUT BUTTER COOKIES
1 cup peanut butter
¼ cup soft butter or other shortening
1 cup granulated sugar or 1 cup brown sugar (packed)
½ cup boiling water
2 cups Bisquick
Heat oven to 400° (mod. hot). Mix peanut butter, butter, sugar and boiling water. Blend with rotary beater or spoon until smooth. Stir in Bisquick. Drop with teaspoon on lightly greased baking sheet; flatten with greased glass, or press with fork dipped in flour. Bake 8 to 10 min., until set but not hard. About 6½ doz.
Double Peanut Cookies: Add 1 cup halved salted peanuts to peanut butter mixture before stirring in Bisquick. Flatten by pressing with floured fingers. 8 doz. cookies.
THROUGH-THE-GARDEN SALAD
Assemble any salad vegetables you find in your garden or refrigerator: radishes, carrots, lettuce, cucumbers, tomatoes, tender young spinach, little green onions. Have them ready to toss together with desired dressing for a vegetable salad bowl and serve at once.
SOUTHERN BURGERS
1 lb. ground beef
1 medium onion, diced
3 tbsp. catsup
3 tbsp. prepared mustard
10½-OZ. can chicken gumbo soup
Brown beef and onion in a little hot fat. Stir in catsup, mustard and soup. Simmer until mixture has thickened a little, about 15 min. Spoon over toasted split buns. (May be made early, refrigerated and reheated.) 6 servings.
Pan-fry hamburgers in skillet over campfire; slip them while hot into the made-at-home Cheese Sandwiches. Toast in folding wire toaster over campfire until browned and cheese is melted.
Serve with chilled crisp shredded cabbage brought in vacuum jar or plastic bag. Carry mayonnaise in separate jar. Toss salad together just before serving.
MIROTON OF SEA FOOD
2 cups cubed cold boiled potatoes
2 tbsp. French dressing
2 cups flaked tuna, salmon, crabmeat, shrimp or lobster
3 tbsp. chopped crisp pickles
mayonnaise to moisten
Marinate potatoes by tossing with French dressing. Chill potatoes and sea food thoroughly. Mix together lightly with pickles and mayonnaise. Heap in high mound on serving platter. Sprinkle with paprika and finely minced parsley. Surround with lettuce cups, each containing wedges of tomatoes and shiny black olives for one serving. 6 to 8 servings.
DEVILED EGGS
6 hard-cooked eggs
½ tsp. salt
¼ tsp. pepper
½ tsp. dry mustard
about 3 tbsp. salad dressing or cream (enough to moisten)
Cut eggs in halves. Slip out yolks. Mash with fork or electric mixer. Add seasonings and salad dressing or cream, continuing mashing until smooth. Refill whites with egg yolk mixture, heaping it lightly.
To carry deviled eggs to picnics, wrap in waxed paper, twisting the ends.
Lunch-box meals by the millions go to school and work every day. They can be dull and unappetizing or attractive. It’s up to you, the packer. Here are some points to check.
*Nourishing. Remember it is a meal, not just a snack. Have a hot dish or main dish.
*Appetizing. Not hard-cooked eggs and peanut butter sandwiches every day, when so much variety is available.
*Tasty. Keep hot things hot, cold things cold; include small salts and peppers.
*Planned for Carrying. Guard against sandwiches that dry out or leak juices, against cut fruits that discolor, etc.
FOR THE MAN
FOR THE YOUNG LADY
FOR THE SCHOOL CHILD
*Easy to Clean. Metal boxes can be scalded frequently.
*Supplied with Vacuum Bottle. To allow for a greater variety of nourishing hot or cold foods.
*Attractive. So carrying it doesn’t seem a burden.
*Durable. For long economical service.
PACKING THE LUNCH... THE LUNCH-BOX CORNER
Keep one drawer or part of a cupboard for lunch-box supplies to make your job easier. Be sure you have on hand:
Use the vacuum bottle for hot soups (warm the bottle with warm water first) or cold eggnogs, milk shakes, etc. (chill the bottle first).
If you have a wide-mouthed bottle, pack hot spaghetti, baked beans, chili.
Use small jars and cups for potato and macaroni salads, puddings, cooked fruits.
Use plastic and waxed paper bags for sandwiches, potato chips, crackers, cookies, nuts, pickles, radishes, carrot sticks, celery. Save wrappings from bread loaves and other food.
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SOUP: Choose a soup from pages 34 to 37. (Cream soups are better served at home). Have soup good and hot when it goes into the hot vacuum bottle. Tuck in some crackers. SANDWICHES: Meat and cheese, cream cheese in nut bread, any variation of peanut butter. Omit lettuce or other greens—they wilt. Keep containers of fillings on hand so the same sandwich doesn’t appear two days in a row. SALADS: Pack in covered glass or plastic cup or paper cup with tight cover. Try potato (p. 61), pea and cheese, kidney bean (p. 58), macaroni, apple and celery. HOT MAIN DISHES: Spaghetti, macaroni, chili and baked beans give heartiness to the lunch. DESSERTS: Dried fruits such as dates, prunes, apricots. Fresh fruits such as apples, pears, peaches, bananas, oranges, grapes, cherries. Fruit gelatin carries well, and so do tapioca and rice pudding and baked custards. BEVERAGES: Milk, buttermilk, Hot Chocolate (p. 64), tomato juice, coffee, lemonade, tea, orangeade. COOKIES OR CAKE: Bake cupcakes in paper lined cups to keep moist longer. Place toothpicks in top of icing to keep waxed paper from sticking. A TREAT: Candy or nuts, Sugar-coated Jets, stuffed dates, Cheese Kix, popcorn ball, chewing gum, small package of raisins. |
