Dinner... Easy and Good

“Meat, potatoes and vegetable” used to be the dinner pattern, unless we were being very formal with “soup and fish and roast.” Nowadays we tend to branch out for more variety. Hearty, tasty meat-and-potatoes dinners are still the general favorite, but “casserole, green salad and dessert” combinations are gaining in popularity. Casseroles offer wide variety, are as tasty and good as they are easy, and represent a real economy too.

Here you will find basic ideas for all kinds of meat, fish and poultry, and for potatoes to go with them. You will find some good and easy tricks with vegetables and salads. And there are many suggestions for delicious cakes and icings, puddings, pies and cookies which make the meal for so many people. There are good and easy dress-up touches too, such as appetizers and before-dinner snacks. Try all the ideas on these pages and you will keep your family well fed and happy for many a dinner to come!

For a “party start” to dinner, serve an appetizer course, either in the living room or at the table.

In the living room: Serve juice cocktails or other beverages in small glasses from a tray. Have a small napkin or plate for each person. Pass plates of canapés or hors d’oeuvres (or-durv). Or let guests and family make their own canapés from bowls of spreads arranged with crackers, toast rounds or potato chips on a table in the living room.

At the dining table: Serve fruit, sea-food or juice cocktail in sherbet cups or small glasses. Just before everyone is seated, place cocktail cup or glass on small plate on top of the dinner or service plate at each place.

READY-TO-USE JUICE COCKTAILS

Try mixed vegetable, tomato, clam and fruit juices frozen, canned or bottled. Garnish with mint, parsley, slice of lemon, orange or lime, or grated lemon or orange rind.

Fruit Juice - Ginger Ale: To chilled grape, grapefruit or orange juice, add an equal amount of ginger ale and a small ball of lemon or lime sherbet for each serving.

Tart and Tasty: To equal parts of cranberry and pineapple juice, add a small ball of pineapple or lemon sherbet for each serving.

COCKTAIL SNACKS

Crackers of many flavors and shapes

Olives, green or ripe

Pretzel sticks and balls

Popcorn, salted nuts

Toasted pumpkin or sunflower seeds

Chips—potato, corn, cheese, coconut

CRABMEAT, TUNA OR LOBSTER COCKTAIL

For each serving, use:

⅓ cup chilled flaked canned or cooked crabmeat, tuna or lobster

about 1 tbsp. minced celery

Combine and chill. Arrange in lettuce-lined cocktail or sherbet glasses. Pour 1 to 2 tbsp. Cocktail Sauce over each. Garnish with parsley or watercress and lemon wedge.

COCKTAIL SAUCE

½ cup chili sauce

⅓ cup catsup

2 to 4 tbsp. prepared horse-radish

1½ tsp. Worcestershire sauce

1 tbsp. lemon juice

Mix well. Chill thoroughly. Serve with sea-food cocktails.

Note: For a sharper sauce, add ¼ tsp. salt, 1 tbsp. lemon juice, dash of pepper and a few drops of Tabasco sauce.

To Save Time: Use one of the ready-made cocktail sauces.

SHRIMP, OYSTER OR CLAM COCKTAIL

For each serving, use:

6 chilled cleaned canned or cooked shrimp or fresh or quick-frozen raw oysters or hard-shell raw clams

Place in lettuce-lined cocktail or sherbet glasses. Pour 1 to 2 tbsp. Cocktail Sauce over each. Garnish with parsley or watercress sprig and lemon wedge.

FRUIT COCKTAILS

Use fresh, frozen or canned fruits, whole or cut up, for fruit cups to begin dinner.

Garnish with berries, cherries, fresh mint or small scoop of fruit sherbet or ice.

Citrus Cup: Combine sliced grapefruit and orange sections with diced pineapple or banana slices. Add Thin Sugar Syrup (below) and a little lime juice. Chill. Garnish.

Melon Ball Cocktail: Use chilled watermelon, cantaloupe and honeydew balls, alone or in combination, covered (1) with chilled ginger ale or (2) with chilled Thin Sugar Syrup and lime juice. Garnish.

Fresh and Canned Fruit Cocktail: Add interest to canned fruit cocktail by adding a little colorful fresh fruit: sliced banana, cut-up orange, melon balls, sliced strawberries or sweet seedless grapes. Garnish.

Thin Sugar Syrup: Boil together equal parts of sugar and water and a little lemon or lime juice 5 min. without stirring.

FRESH VEGETABLE RELISHES

A large bowl partly filled with crushed ice, and with fresh vegetable tidbits arranged on top, makes one of the best, easiest and most attractive of dinner appetizers.

One of the Cream Cheese Spreads (p. 93) is delicious, though not essential, with these crisp appetizers.

Be sure your vegetables are fresh and perfect. Keep them crisp in ice water or in your refrigerator until serving time.

FOR YOUR RELISH BOWL

Radishes: Scrub and serve, leaving a couple of green leaves attached to each.

Celery Hearts: Save coarse outer stalks for soup; peel root end. Then quarter and slice the quarters lengthwise, leaving some heart with each piece.

Cucumber Petals: Run a sharp tined fork down the length of an unpeeled cucumber. Cut thin slices crosswise; chill in ice water. Sprinkle with minced parsley.

Carrot Sticks: Cut carrots in narrow, lengthwise strips. Chill in damp cloth.

Carrot Cheese Sticks: Dip ends of carrot sticks into softened cream cheese. Sprinkle with minced parsley.

Cauliflowerets: Break head of raw cauliflower into bite-size flowerets. Chill, crisp and serve.

Lake Louise Poppies: Slice carrots lengthwise paper thin. Chill in ice water until crisp and curled. Draw sprig of parsley or watercress through curl, or place ripe olive in center.

Spring or Green Onions: Trim off green stalks (save for soup), leaving about 2". Cut off root ends and remove loose skin. Wrap in damp cloth; chill.

Turnip Sticks in Olive Rings: Cut sticks from peeled white turnips. Chill in ice water. Draw through ready pitted ripe olives.

Broccoli Buds: Break head of raw broccoli into bite-size flowerets. Serve chilled and crisp.

Stuffed Cherry Tomatoes: Remove centers from tiny cherry tomatoes. Fill with softened cream cheese. Top with parsley.

GOOD-AND-EASY CANAPÉS

For canapés, you need bite-size bases of cracker or toast, and a variety of spreads. You can make them up in advance and arrange them on trays, or let guests spread or dip their own, from trays of “makings.” Since many spreads tend to soak into the base or to dry, we favor the latter—most people find it more fun, too.

CANAPÉ BASES

Bread: Cut thin slices into fingers, rounds or any small shape you like. Toast or quickly brown in butter on one side only. Spread topping on untoasted side.

Crisp, unsweetened crackers. Potato chips or pretzel sticks. Toasted English muffin wedges. Tiny cream puff shells.

Melba toast.

CANAPÉ SPREADS, DIPS

CREAM CHEESE SPREAD

Soften 3-oz. pkg. cream cheese with just enough rich milk to spread. Season to taste with salt, freshly ground pepper, paprika, lemon juice and onion juice or minced chives.

Sardine or Anchovy: Blend into Cream Cheese Spread minced clams, sardines or anchovies (may be bought as a paste), Worcestershire sauce and lemon juice.

Savory: Blend into Cream Cheese Spread ½ tsp. Worcestershire sauce and 2 tbsp. chili sauce or catsup or chopped pimiento-stuffed olives.

MUSHROOM CANAPÉ

Sauté chopped mushrooms in butter. Season with salt, Worcestershire sauce and onion salt. Spread on untoasted side of grilled bread fingers. Heat under broiler just before serving.

SEA FOOD

Mash canned or cooked crab-meat, shrimp, lobster, salmon or tuna; moisten with mayonnaise; add a few drops lemon juice, minced parsley.

CHICKEN OR TURKEY

Chop cooked chicken or turkey finely, add mayonnaise to moisten; season to taste with salt and pepper; add a little finely chopped celery or almonds.

For tempting Hors d’Oeuvres Quickies and Appetizers on Picks for entertaining, see p. 223.

MEAT

Meat is the mainstay of most well rounded dinners, not only for its valuable proteins but for its rich, juicy flavors as well.

There are many good and easy ways to cook your dinner meat, but all methods fall into one of two classes—dry cooking or moist cooking. Each method is preferable for some types and cuts. Check the chart below:

ROAST BEEF

Choose:

Standing rib roast

Rolled rib roast

Rump (high quality)

Heat oven to 325° (slow mod.). Season meat with salt and pepper. Place fat side up, in open pan. Do not add water; do not cover; do not baste. Roast:

Rare: 22 to 26 min. per lb.

Medium: 26 to 30 min. per lb.

Well done: 33 to 35 min. per lb.

Add 10 min. per lb. for rolled roast.

BROILED STEAK

Choose:

Rib, Club, T-bone

Tenderloin (filet mignon)

Porterhouse, Sirloin

Top round, Ground

Oven-broiled: Broil 1" thick steaks 2" from heat until brown; turn and broil on other side. Season and serve.

Rare: 15 to 20 min.

Medium: 20 to 25 min.

Thicker steaks: increase distance from heat and time of broiling.

Pan-broiled: Place meat in heavy frying pan. Do not add fat or water; do not cover. Cook slowly, turning as meat browns. Pour off fat as it accumulates. Time: about the same as for oven-broiled. Season and serve.

EVERYDAY POT ROAST

See picture, p. 178.

3- to 4-lb. beef chuck

⅓ cup horse-radish

salt and pepper

6 to 8 small onions

6 to 8 carrots

6 to 8 pieces celery

3 potatoes, cut in half

Roll meat in flour; brown well on all sides in hot fat. Spread with horse-radish. Season with salt and pepper. Add a little water; cover and cook slowly 2 to 2½ hr. Add vegetables and continue cooking 1 hr. 6 servings.

SICILIAN POT ROAST

4-lb. beef rump roast

8 ripe olives, cut up

8 stuffed olives, cut up

⅓ cup raisins

1 clove garlic, minced

strips of salt pork or bacon (2 oz.)

1 large onion, sliced

no. 2½ can tomatoes

salt and pepper

Heat oven to 325° (slow mod.). Roll meat in flour; brown well on all sides in hot fat. Cut gashes in top and sides of meat; stuff with mixture of olives, raisins and garlic. Place in roaster or Dutch oven. Lay salt pork over top; put onion around meat and pour tomatoes over. Season; cover and roast 2½ hr. 6 to 8 servings.

Note: In pressure cooker, cook pot roasts 45 min. at 10 lb.

SWISS STEAK ROYAL

6 tbsp. Gold Medal Flour

1 tsp. dry mustard

1½ tsp. salt

¼ tsp. pepper

l½-lb. round steak, cut 1" thick

1 cup onion slices

3 tbsp. fat

1 clove garlic, grated

½ cup water

½ cup chili sauce or drained tomatoes

Mix flour and seasonings; rub into both sides of steak. Cook onion in hot fat until yellow; remove. Brown meat thoroughly on both sides. Return onions to top of steak. Add garlic, water and chili sauce. Cover tightly and cook over low heat or in slow mod. oven (325°) 2 hr. 6 servings.

Note: Cook Swiss steaks in pressure cooker at 10 lb. for 45 min. Reduce liquid about half.

SIMPLE SWISS STEAK

Rub flour thoroughly into 1½-lb. round steak (1½" thick). Brown in hot fat in heavy skillet or Dutch oven. Pour on half of 12-oz. can mixed vegetable juice. Cover tightly; cook slowly 2 hr.

ROUND STEAK ROUNDUP

The secret of tender, flavor-some round steak is thorough browning and long, slow cooking.

1½-to-2-lb. round steak, cut ½ to 1" thick

¼ cup Gold Medal Flour

3 tbsp. fat

1½ tsp. salt

¼ tsp. pepper

½ tsp. seasoned salt or

½ cup water

Dredge meat with flour; brown in hot fat over medium heat. Sprinkle with seasonings. Add water and other ingredients (below); cover and simmer 1½ hr. 6 servings.

Country Steak: Spread 1 onion, sliced, over steak after 30 min. of cooking. If desired, use a sprinkling of thyme or marjoram.

City Steak: Use 1 cup sour cream and 4-oz. can mushrooms (½ cup) instead of other liquid.

Steak and Stuff: Spread bread stuffing over steak; roll up and tie with string. Flour and brown as above. Use only ¼ cup water.

Note: Cook in pressure cooker at 10 lb. for 30 min.

GOOD BROWN STEW

Secret of a good stew is browning of meat and wise seasoning.

2 lb. boneless beef chuck, cut in 1" cubes

2 cups hot water

1 tsp. lemon juice

1 tsp. Worcestershire sauce

1 clove garlic, minced

1 medium onion, sliced

2 small bay leaves

2 tsp. salt

½ tsp. pepper

pinch allspice

1 tsp. sugar

6 carrots, halved

8 small onions

3 potatoes, quartered

Thoroughly brown meat on all sides in hot fat in pressure cooker; add all ingredients, except vegetables. Cook at 10 lb. for 30 min. Open cooker, add vegetables; continue cooking 10 min. at 10 lb. Remove meat and vegetables, thicken liquid. 6 servings.

Dumplings for Stew: For light, plump dumplings, follow recipe on Bisquick pkg.

Note: In deep well or kettle, increase water to 4 cups. Cook meat 2 hr., add vegetables and continue cooking 30 min.

BRAISED SHORT RIBS

This has especially good flavor.

2 lb. short ribs, cut in serving-size pieces

flour

salt and pepper

⅛ tsp. onion or garlic salt

⅛ tsp. each of thyme and rosemary

¼ tsp. marjoram

¼ cup water

Roll meat in flour; brown well on all sides in hot fat in pressure cooker. Allow at least 20 min. Drain off all but 2 or 3 tbsp, fat. Add seasonings and water. Cook at 10 lb. for 45 min. In deep well cooker, or heavy skillet, allow 2 hr. and increase water to 1 cup. 4 servings.

Note: Vegetables (carrots, onion, celery) may be added, if desired. Open cooker; add vegetables and cook at 10 lb. for 10 min. more.

OVEN DINNER

Favorite Meat Loaf Scalloped Potatoes Buttered Beets Pineapple Cole Slaw Lemon Surprise Cake (p. 174)

BEEFBURGER SPECIALS

1 lb. ground beef

3 tbsp. catsup

2 tsp. prepared mustard

1½ tsp. horse-radish

1 small onion, finely chopped

1 tsp. salt

½ cup soft bread crumbs

¼ cup rich milk

1½ tsp. Worcestershire sauce

Combine all ingredients. Shape into 4 large (½") or 8 small (¼") patties. Broil on pan 3" below source of heat, about 6 min. on each side for the large patties (4 min. for smaller ones), or until browned outside and medium done inside. 4 servings.

For Juicy Hamburgers, see p. 44.

LAZY DAISY MEAT BALLS

1 lb. ground beef

1 tsp. salt

⅛ tsp. each of pepper, celery salt, garlic salt or nutmeg, if desired

½ cup dry bread or cracker crumbs

½ cup water

2 tbsp. grated onion

10½-oz. can cream of mushroom soup

¼ soup can of water gravy coloring, if desired

Mix meat, seasonings, bread crumbs, water and onion. Form into 24 small balls. Roll in flour; brown in hot fat. Mix soup, water, gravy coloring; pour over meat balls. Cover and simmer about 30 min. 6 servings.

FAVORITE MEAT LOAF

3 slices soft bread

1 cup milk

1 egg

¼ cup minced onion

1¼ tsp. salt

¼ tsp. each of pepper, mustard, sage, celery salt, garlic salt

1 tbsp. Worcestershire sauce

Heat oven to 350° (mod.). Tear bread into large mixing bowl; add milk and egg. Add meat and seasonings; mix thoroughly. Form lightly into loaf and place in shallow baking pan. Bake 1 hr. 6 to 8 servings.

Frosted Meat Loaf: Spread catsup or chili sauce over top of loaf before baking.

Tuck-away Meat Loaf: Mold 3 hard-cooked eggs, 6 or 8 1" cubes cheese or 12 stuffed olives in center of loaf. (See picture p. 178.)

Barbecued Beefies: Shape into 8 individual loaves; place in shallow baking pan. Top each with a thin slice of onion. Pour Barbecue Sauce (p. 117) over loaves; baste once during baking. (See picture p. 178.)

BEEF CRUMBLE ON MUFFIN SQUARES

2 tbsp. chopped onion

2 tbsp. fat

1 lb. ground beef

1½ tsp. salt

few grains pepper

2 tbsp. chopped green pepper

2 cups mixed vegetables

liquid from vegetables plus water to equal 1½ cups

2 bouillon cubes

2 tbsp. flour

¼ cup water

Sauté onion in hot fat over medium heat; add meat and brown. Add seasonings, vegetables and liquid, bouillon cubes; simmer 15 min. Mix flour and water; slowly blend into mixture, stirring constantly. Cook until thick. Serve over hot split Muffin Squares. 6 to 8 servings.

Muffin Squares: Follow recipe for Bisquick Muffins on pkg. except — mix ¼ tsp. dry mustard, ⅛ tsp. poultry seasoning with the Bisquick. Bake in greased 8" sq. pan in mod. hot oven (400°) 20 min. Cut in squares.

SPANISH HASH

1 lb. ground beef

no. 2 can tomatoes (2½ cups)

½ cup washed rice

1½ tsp. salt

pepper

other seasonings, if desired

Brown meat in fat in pressure cooker, stirring to break up. Add rest of ingredients; cook at 10 lb. about 15 min., or in tightly covered skillet 45 min. 4 to 6 servings.

HAMBURGER STROGANOFF

½ cup minced onion

1 clove garlic, minced

¼ cup butter

1 lb. ground beef

2 tbsp. flour

2 tsp. salt

¼ tsp. pepper

1 lb. fresh mushrooms, or 8-oz. can mushrooms, sliced

l0½-oz. can cream of chicken soup, undiluted

1 cup sour cream

2 tbsp. minced parsley

Sauté onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 min. Add soup, simmer uncovered 10 min. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with noodles. 4 to 6 servings.

FLANK STEAK ROLL

Have 1½- to 2-lb. flank steak scored. Season with salt and pepper; spread with Bread Stuffing (p. 120). Roll up and tie with string. Brown in hot fat; add ½ cup water or tomato juice. Cover tightly and cook slowly over low heat or in mod. oven (350°) about 1½ hr. 4 to 6 servings.

PEPPER STEAK

See picture, pp. 178-179.

1 lb. beef chuck, cut in very thin strips

¼ cup cooking (salad) oil

1 clove garlic, minced

1 tbsp. soy sauce

1 tsp. salt

¼ cup water

1 cup green pepper, cut in 1" pieces

1 cup chopped onion

½ cup chopped celery

1 tbsp. cornstarch

1 cup water

2 tomatoes, cut in eighths

Brown beef in hot oil; add garlic and cook until yellow. Add soy sauce, salt and ¼ cup water; cook 45 min. Add vegetables; cook 10 min. Stir in cornstarch blended with 1 cup water; add tomatoes and cook 5 min. Serve over hot fluffy rice. 4 servings.

NEW ENGLAND BOILED DINNER

3 lb. corned beef

6 carrots, quartered

2 turnips, cubed

12 small or 6 medium onions

6 potatoes, quartered

1 head cabbage, in wedges

Cut meat in serving-size pieces; cover with water; bring to boiling and cook slowly 3½ hr. Remove meat and keep hot; bring broth to boiling; add carrots, turnips, onions and potatoes. Cook 15 min. Add cabbage, cook another 15 min. Arrange vegetables around meat on platter. 6 servings.

CREAMED DRIED BEEF

4 oz. dried beef, shredded

¼ cup butter

¼ cup Gold Medal Flour

⅛ tsp. pepper

2 cups milk

If dried beef is too salty, cover with hot water; bring to boiling and then drain. Sauté in butter until edges curl; then blend in flour and pepper; let bubble. Gradually add milk; bring to boiling, stirring constantly. For more flavor, add ½ tsp. Worcestershire sauce, ½ tsp. paprika and ⅛ tsp. mustard. If desired, add sliced mushrooms or ripe olives. Serve on toast or crisp noodles. 4 servings.

Dried Beef Curry on Rice: Omit other seasonings and add ¼ tsp. curry powder in sautéing dried beef. Serve over hot fluffy rice (directions on pkg.).

BEEF BIRDS

Have 2-lb. flank steak split to make 2 layers. Cut in 3x6" pieces. Spread lightly with prepared mustard. Place chopped onion and 1 slice dill pickle on each piece. Roll up and fasten with toothpicks. Brown on all sides in hot fat; add ½ cup water. Cover tightly and cook over low heat 1½ hr. 6 servings.

Pork is always cooked to the well done stage. It is never broiled unless cured as ham.

ROAST PORK

Heat oven to 350° (mod.). Have backbone of loin cut loose or removed. Season. Place, fat side up, in roasting pan. Do not add water; do not cover; do not baste. Roast 30 min. per lb. See Leftovers (pp. 200-205) for other uses.

PORK CHOP MEAL

4 medium thick pork chops

salt and pepper, as desired

4 slices onion

1 green pepper, cut in 4 rings

1 cup cooked rice or ⅓ cup raw rice

no. 2 can tomatoes

Brown pork chops in hot fat over medium heat. Season with salt and pepper. Place onion slice on each chop, then green pepper ring on each chop. Fill pepper ring with rice, then spoon tomatoes over rice. Cover and cook slowly 1½ hr. 4 servings.

BROWN PORK CHOPS

Brown chops on both sides in hot fat. Season. Cook over medium heat until done, turning occasionally. If desired, braise by adding small amount of liquid: cover tightly and cook until tender, 25 to 30 min.

PORK CHOPS AND APPLES

6 pork chops

3 or 4 unpeeled apples, cored and sliced

¼ cup brown sugar

½ tsp. cinnamon

2 tbsp. butter

Heat oven to 350° (mod.). Brown chops on both sides in hot fat. Place apple slices in greased baking dish. Sprinkle with sugar and cinnamon; dot with butter. Top with pork chops. Cover and bake 1½ hr. 6 servings.

STUFFED PORK CHOPS

Have pork chops cut double-thick with a pocket on the bone side. Stuff pocket with well seasoned bread stuffing. Brown chops on both sides in hot fat. Cover closely and cook slowly on top of range or in mod. oven (350°) for 1½ hr.

BARBECUED RIBS

3 to 4 lb. ribs, cut in serving pieces

1 lemon, sliced

1 large onion, sliced

1 cup catsup

3 tbsp. Worcestershire sauce

1 tsp. chili powder

1 tsp. salt

2 dashes Tabasco sauce

1 cup water

Heat oven to 450° (hot). Place ribs in baking pan, meaty side up. On each piece place a slice each of lemon and onion. Roast 30 min. Combine remaining ingredients; pour over ribs. Reduce heat to 350° (mod.) and bake 1½ hr. more. Baste 2 or 3 times. 4 servings.

BAKED SPARERIBS

Heat oven to 350° (mod.). Cut ribs in 2- or 3-rib portions. Brown over low heat in roasting pan; season with salt and pepper. Top with onion slices, if desired. Add small amount of water or tomato juice. Cover and bake 1½ to 2 hr. Allow ½ to ¾ lb. ribs per person.

Stuffed Spareribs: Have ribs in 2 strips; brown as above. Place Bread Stuffing or Corn Bread Stuffing (p. 120) between pieces, meaty side out. Bake as above.

SPARERIBS AND SAUERKRAUT

1½ lb. spareribs

salt and pepper

2 cups sauerkraut

¼ cup hot water

Heat oven to 350° (mod.). Season ribs with salt and pepper. Place sauerkraut in baking dish; top with ribs. Add water; cover tightly and bake 1½ hr., removing cover the last 15 min. to brown. 4 servings.

To Vary: Add ½ tsp. caraway seed to sauerkraut or add ¼ cup brown sugar and 2 apples, cut in eighths, to sauerkraut.

CITY CHICKEN

1 lb. veal, in 1½" cubes

1 lb. lean pork, in 1½" cubes

fine dry bread crumbs

1 slightly beaten egg with 1 tbsp. water

salt and pepper

6 wooden skewers

¼ cup fat

Alternate veal and pork cubes on stick. Dip in crumbs, then in egg, and again in crumbs. Brown on all sides in hot fat in heavy skillet over med. heat. Season. Add a little water. Cover and cook over low heat or in mod. oven (350°) 1 hr. 6 servings.

WEEKDAY DINNER

City Chicken

Scalloped or Creamed Potatoes

Buttered Peas or Asparagus

Crisp Relishes

Fruit Compote

BAKED HAM

Heat oven to 325° (slow mod.). Place ham, fat side up, in roasting pan. Do not add water; do not cover. When using tenderized ham, roast 15 min. per lb. for whole ham, 18 to 20 min. per lb. for half ham (or follow packer’s directions). About 30 min. before done, pour off drippings; score through fat in diamond shape; stick a whole clove in fat of each diamond; sprinkle with dry mustard, then brown sugar. Pour spiced fruit juice over it. Return to oven. Baste.

BAKED HAM SLICE

2" center-cut of ham

cloves

1 cup pineapple or orange juice

½ cup brown sugar

Heat oven to 325° (slow mod.) Cut slashes in fat edge every 2". Insert cloves in fat. Place in baking pan; pour fruit juice over it and sprinkle with sugar. Bake 1½ to 2 hr. Baste 2 or 3 times during baking.

BROILED HAM SLICE

Have ham slice cut 1" thick. Cut through fat on edge in several places to prevent curling. Broil 20 min. 3" from heat. Turn and broil on second side 15 min.

HAM ’N’ LIMAS

1 pkg. frozen baby Lima beans

1 center-cut slice ham, ¾" thick

1 cup grated American cheese (¼ lb.)

Cook Lima beans until tender. Meanwhile, place ham in shallow pan; broil 5 min. on each side, 3" from heat. Arrange Lima beans over ham; sprinkle with cheese; broil until cheese melts and bubbles. Serve immediately. 4 to 6 servings.

HAM LOAF

⅔ lb. ground smoked ham

1½ lb. ground pork

1 cup dry bread crumbs

¼ tsp. pepper

2 eggs, beaten

1 cup milk

Heat oven to 350° (mod.). Combine all ingredients; mix thoroughly. Form in oblong loaf in baking pan. Bake 1 hr. Serve with Horse-radish Sauce (p. 123).

Veal deserves careful cooking, for it is tender and delicate. It should be cooked slowly for a long time—never broiled. Adding sour cream or tomato and seasonings keeps it moist and gives more flavor.

ROAST VEAL

Choose:

Rib, Loin, Leg

Breast, Rolled shoulder or rump

If roast lacks covering of fat, cover with salt pork or fat bacon. Sprinkle with salt and pepper. Place, fat side up, in roasting pan. Do not add water, do not cover. Roast in slow mod. oven (325°) 25 to 30 min. per lb.

VEAL PARMESAN

1½ lb. veal round, cut or pounded very thin

salt and pepper

paprika

½ cup Parmesan cheese

Season meat with salt, pepper and paprika; rub cheese into both sides. Fry quickly in hot fat until golden brown on both sides, about 5 min. Serve with Poppyseed Noodles (below). 6 servings.

Poppy-seed Noodles: Cook 3 cups noodles in 3 qt. boiling salted water (1 tbsp. salt). Drain. Melt 3 tbsp. butter; add 1 tbsp. poppy seeds and ¼ cup chopped blanched almonds (if you’re having company). Add drained noodles and toss.

VEAL CUTLETS

Dip slices of veal round or chops in cracker or bread crumbs, then into beaten egg mixed with a little water, then again in crumbs. Brown both sides in hot fat. Add small amount of water; cover tightly; cook slowly 1 hr.

Paprika Schnitzel: Cook veal as for Veal Cutlets. Sprinkle with paprika. In place of water, add tomato juice or sour cream.

JANETTE’S VEAL AND NOODLES

2 lb. veal, cut in 1" pieces

⅓ cup Gold Medal Flour

2 tsp. paprika

1 tbsp. salt

⅛ tsp. pepper

3 tbsp. hot fat

1 clove garlic, minced

2 cups sweet or sour cream

Heat oven to 350° (mod.). Dredge meat in flour mixed with seasonings; brown in hot fat with garlic. Add cream, cover and bake 1 hr. (Cream may curdle.) Serve in circle of Poppy-seed Noodles (left). 6 to 8 servings.

ROAST LAMB

Choose:

Leg—full leg or short

Shoulder—bone-in or rolled

Heat oven to 325° (slow mod.). Place roast, fat side up, on rack in roasting pan. Do not cover; do not add water. Roast 30 to 35 min. per lb. Increase time 5 min. per lb. for rolled roast.

For additional seasoning, cut gashes in leg and stuff with dry mustard and clove of garlic.

BROILED LAMB CHOPS AND STEAKS

Choose:

Rib or loin chops

Shoulder chops

Leg steaks

Ground lamb

Remove skin covering from fat. Slash edges of fat. Broil chops and steaks 1" thick 3" from heat.

BRAISED LAMB SHANKS

Have bones cracked in 4 lamb shanks. Roll in flour; brown thoroughly in hot fat over medium heat in pressure cooker. Season with salt, pepper, pinch of thyme and rosemary, 2 pinches marjoram. Add ½ cup water; cook at 10 lb. for 45 min.

GROUND LAMB PATTIES

2 cups soft bread crumbs

¼ cup water

1 egg

1 lb. ground lamb

1 tbsp. soft butter

1½ tsp. salt

½ tsp. pepper

2 tbsp. chopped onion

1 small clove garlic, minced

3 tbsp. minced parsley

3 tbsp. fat

Soak crumbs in water. Mix in rest of ingredients. Shape lightly into 8 patties. Dip in flour. Cook in hot fat 15 min. Turn to brown. Serve with catsup. 8 patties.

LAMB STEW

2 lb. lamb shoulder, cut in 2" cubes

2 cups hot water

2 tsp. salt

¼ tsp. pepper

1 small bay leaf

3 tbsp. minced parsley

3 carrots, cut in ½" pieces

1 medium onion, sliced

1 small turnip, diced

1 cup fresh or frozen peas

Brown meat in hot fat over medium heat in pressure cooker. Add water and seasonings; cook at 10 lb. for 45 min. Open cooker, add vegetables and cook for 10 min. at 10 lb. Cook in deep well or Dutch oven 2 hr. Thicken, if desired. 6 servings.

SAUSAGE PEACH BALLS

Unusual—and good.

1 lb. pork sausage

2 tbsp. minced onion

2 cups soft bread crumbs

¼ tsp. salt

⅛ tsp. pepper

1 egg, beaten

8 canned peach halves

24 cloves

peach syrup

Heat oven to 350° (mod.). Combine sausage, onion, bread crumbs, seasonings and egg. Form into 8 balls. Arrange peach halves, cut side up, in shallow baking dish. Stick 3 cloves around edge of each peach half, place sausage ball in center. Bake 45 min. Drain off fat and pour on heated syrup, drained from peaches. 4 servings.

POLISH OR COUNTRY SAUSAGE

Place sausage in skillet; for sausage in casing, add small amount of water; cover and cook 10 min. Drain water and fry until well browned on all sides, about 10 min. Remove sausage and keep hot; add drained canned hominy, fry until brown.

FRANKFURTERS

Do not pierce with fork.

Simmered: Drop in boiling water; reduce heat, cook 5 to 8 min.

Grilled: Heat slowly in hot fat, turning to brown.

Broiled: Rub with butter or salad oil; broil 3" from heat, turning to brown.

Serve in hot-dog bun with chili sauce or Barbecue Sauce (p. 117). Or serve with baked beans.

QUAILS

See picture, p. 235.

Split frankfurters lengthwise almost through. Place ¼" stick of sharp cheese in each. Wrap each spirally with strip of bacon, fastening with toothpick at each end. Starting with split side down, broil until bacon is crisp.

FRANKS AND BEANS

½ lb. frankfurters

1½ tbsp. chopped onion

1 tbsp. fat

1-lb. can baked beans

1 tsp. prepared mustard

1 tsp. celery salt

Heat oven to 350° (mod.). Slice frankfurters. Lightly brown onion in hot fat; add to beans with mustard and salt. Place in 1-qt. baking dish with frankfurter slices in middle layer and on top. Cover, bake 30 min. 4 servings.

CRISPY FRIED LIVER

Trim skin and membrane from 1 lb. baby beef liver. Leave in serving-size pieces or cut in strips ¾x 4". Dip in Bisquick, then in milk and again in Bisquick. Fry in hot fat over medium heat until crispy brown, about 5 min.; turn and fry on other side. Season with salt and pepper. 4 servings.

With Bacon: Fry bacon first, remove and keep warm while frying liver.

With Onions: Fry liver, remove and keep warm. Put sliced onion rings into fat; cover and steam until soft. Uncover and cook until golden brown.

STUFFED HEART

Trim small cords and vessels from veal heart. Fill cavity with 1 cup well seasoned Bread Stuffing (p. 120). Tie with string. Brown in hot fat. Add ½ cup hot water; cover tightly and simmer 1½ hr. Or cook in pressure cooker at 10 lb. for 30 min.

BROILED LAMB KIDNEYS

Cut 8 lamb kidneys and 8 strips of bacon in half. Wrap half a strip of bacon around each kidney half and secure with toothpick. Broil 3" from heat until bacon is crisp, 15 to 20 min. Turn once. 4 servings.

TONGUE

Choose baby beef, veal or lamb tongues. To fresh tongue add 1 tbsp. salt, 1 small onion, few whole black peppers and 1 bay leaf. Cover tongue with cold water; bring to boiling, reduce heat and simmer until tender, about 1 hr. per lb. Or use 1 cup water and cook in pressure cooker at 10 lb. for 45 min. Remove from water; remove bones, gristle and skin. Slice.

OXTAIL STEW

2 lb. oxtail, disjointed

¼ cup Gold Medal Flour

1 tsp. salt

¼ cup fat

1 cup tomato juice

½ cup water

1 cup chopped onion

1 tsp. salt

4 whole allspice

1 bay leaf, crumbled

1 clove garlic, minced

2 tbsp. lemon juice

Roll oxtail pieces in mixture of flour and salt. Brown in hot fat. Add tomato juice, water, onion and seasonings. Cover. Simmer 3 hr., or cook in pressure cooker at 10 lb. for 45 min. Remove allspice and bay leaf. Add lemon juice. Serve with hot buttered noodles. 4 to 6 servings.

Choose chicken as you want it—roaster, fryer, broiler or stewing hen. You’ll find it whole, cut up, or by the individual piece—either fresh or frozen.

ROAST CHICKEN

Select roasting chicken; remove pinfeathers and wash. Pat dry. Sprinkle ½ to 1 tsp. salt inside cavity. Stuffing may be made ahead of time but place in chicken just before roasting. Make 1 cup stuffing for each ready-to-cook lb. of chicken. Stuff body and neck cavities lightly.

Place skewers across opening and lace together with string. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tie drumsticks to tail —a skewer above tail on back helps hold string in place. If there is bridge of skin at cavity opening, push drumsticks under it—then no tying is necessary.

Rub skin with unsalted fat. Place, breast up or down, on rack in shallow roasting pan. Do not sear, do not add water, do not cover. If desired, a thin cloth moistened with melted fat may be placed over chicken; it helps to give uniform browning and makes basting unnecessary. If cloth dries, it may be moistened with fat in pan. If bird is started breast side down, turn when ¾ done. Roast at 325° until done.

FRIED CHICKEN

Any size of tender chicken may be fried—in shallow fat on top of range, in oven or in deep fat. Coating with flour (or batter, if deep-fat fried) prevents drying, gives crispness and a nice brown. Dip pieces in flour or Bisquick, seasoned with salt, pepper and paprika. Brown meaty pieces first in ½" hot fat over mod. heat; turn to brown evenly. When lightly browned (15 to 20 min.) reduce heat; cover and cook slowly 30 to 40 min. If pan cannot be covered tightly, add 1 to 2 tbsp. water. Uncover last 5 to 10 min. to recrisp skin. Keep warm while making gravy.

Oven Finish: Final cooking may be done in a slow mod. oven (325°)—less attention is required. For oven finishing, it is best to add a little liquid. Turn once or twice. Cook 45 to 60 min., until tender.

OVEN-FRIED CHICKEN AND BISCUITS

See picture on p. 179.

1 fryer chicken

1 cup Bisquick

2 tsp. salt

¼ tsp. pepper

2 tsp. paprika

¼ cup each of shortening and butter

Heat oven to 425° (hot). Mix Bisquick, salt, pepper and paprika in a paper sack. Melt shortening in a shallow baking pan (13x9½x2") in oven. Shake 3 or 4 pieces of chicken in the sack at a time to coat thoroughly. Remove baking pan from oven and place chicken, skin side down, in a single layer. Bake 45 min., turn. In the meantime make Rolled Biscuit dough — see Bisquick pkg. Roll dough ½" thick; cut 2" biscuits. Place on bottom of pan, being sure both biscuits and chicken remain in a single layer. Bake another 15 min. or until biscuits are lightly browned and chicken is tender. 4 servings.

Gravy: Add 2 tbsp. Bisquick (saved from dredging) to drippings in pan; bring to boiling. Add about 1½ cups hot water. Boil 1 min.

BRAISED OR FRICASSEED CHICKEN

This method is good for the less tender chicken or stewing chicken. Use a heavy skillet or kettle or a pressure cooker.

Coat pieces of chicken as for frying. Brown slowly in thin layer of fat, allowing 30 min. for a 4-lb. chicken; turn to brown evenly. Slowly add ½ to ⅓ cup liquid (water, milk, sweet or sour cream—even tomato, chili, barbecue sauce). Cover tightly and cook over low heat or in slow mod. oven (325°) 2½ to 3½ hr. Other seasonings may be added, such as allspice, bay leaf, ginger, nutmeg, onion or garlic. In pressure cooker, allow 45 min. at 10 lb.

BROILED CHICKEN

Select broilers 1½ to 2½ lb.; have split lengthwise. Brush with melted butter; season with salt and pepper. Broil slowly, skin side down, 6 to 8" from heat. Turn every 15 min., brushing each time with butter. Broil until tender, nicely browned and crisp on outside (45 to 60 min.). Lemon juice brushed over chicken during broiling browns skin and makes it tender.

Barbecued Broilers: See p. 118 for recipe. Baste with Barbecue Sauce (p. 117) during broiling. Or marinate in Barbecue Sauce before broiling.

STEWED CHICKEN

Stewing is for the older chicken. The cooked meat is used for salads, hot dishes or sandwiches; the broth for soup or sauce.

Place chicken in kettle with tight-fitting cover, deep well or pressure cooker. Add ½ cup water and ½ tsp. salt for each pound of ready-to-cook weight. For more flavor, add 1 carrot, 1 small onion, 2 pieces celery, a clove and 3 peppercorns. Bring to boiling; reduce heat and cook slowly until fork tender, 2½ to 4 hr. (40 min. at 10 lb. in pressure cooker). Remove chicken; serve chicken and broth promptly. Or cover and refrigerate if meat and broth are to be kept.

CHICKEN À LA KING

2-oz. can mushrooms

¼ cup chopped green pepper

¼ cup butter

¼ cup Gold Medal Flour

1 tsp. salt

⅛ tsp. pepper

1 cup chicken broth

1 cup cream or rich milk

1 cup diced cooked chicken

¼ cup chopped pimiento

Sauté mushrooms and green pepper in butter; blend in flour, salt and pepper; let bubble. Slowly stir in chicken broth and cream; bring to boiling over low heat, stirring constantly. Boil 1 min. Add chicken and pimiento; heat through. Serve in Toast Cups (p. 55), timbale cases or Pastry Shells (p. 193). 6 servings.

CHICKEN PIE

1 recipe Stir-N-Roll Pastry (p. 176)

6 tbsp. butter or chicken fat

6 tbsp. Gold Medal Flour

½ tsp. salt

¼ tsp. pepper

1¾ cups chicken broth

⅔ cup cream or rich milk

2 cups cut-up cooked chicken

Heat oven to 425° (hot). Divide pastry in 2 parts, ⅔ in one part and ⅓ in other. Roll larger part 10x14" between waxed papers. Peel off top paper. Place, paper side up, in 10x6x1½" baking pan. Peel off paper; ease pastry into pan. Melt butter, add flour and seasoning; let bubble. Add liquid and cook slowly until thickened. Add chicken; pour into pastry-lined pan; top with rest of pastry rolled to fit top. Pinch edges together. Bake about 35 min. 6 servings.

CHICKEN ’N’ DUMPLINGS

Cook Stewed Chicken. Drop Bisquick Dumplings by tablespoonfuls onto boiling chicken and broth. Cook uncovered 10 min.; cover and continue cooking 10 min.

Bisquick Dumplings: Add ¾ cup milk to 2 cups Bisquick; mix thoroughly with fork. 10 to 12 dumplings.

ROAST TURKEY

Young turkeys of any size may be roasted. Remove pinfeathers and wash. Pat dry. Rub cavity with salt. Stuff just before roasting. Make ¾ to 1 cup stuffing for each ready-to-cook lb. of bird. Stuff body and neck cavities lightly. Place skewers across opening and lace together with string. Skewer neck skin to back. Fold wings across back with tips touching. Tie drumsticks to tail.

Rub skin with unsalted fat. Place on rack in shallow roasting pan. Heat oven to 325° (slow mod.). Start breast down unless bird is too heavy to turn during roasting. Place thin cloth dipped in fat over bird. If started breast down, turn breast up last hour. Roast until done (leg joint should move readily or break).

In figuring time, plan to finish bird 30 to 40 min. ahead of dinnertime to make gravy, remove string and arrange on platter.

ROAST TURKEY HALF

Rub cavity side with salt. Skewer skin to meat along cut edges. Tie leg to tail and tie breast and wing together. Stuff cavity, then cover open side of bird with aluminum foil. Put roasting rack on top of foil and turn bird over quickly onto roasting pan. Rub with fat and cover with fat-moistened cloth. Roast as for whole turkey.

ROAST DUCK

Heat oven to 325° (slow mod.). Clean duck — see directions for Roast Chicken (p. 109). Sprinkle inside with salt; stuff with Wild Rice or Orange Stuffing (p. 120). Or place a quartered apple and 1 small whole onion in cavity. Place breast side up in shallow roasting pan. Lay bacon slices over breast of wild duck. Roast young wild ducks 15 min. per lb., older wild ducks 20 min. per lb., tame ducks 20 to 25 min. per lb. If tame duck is fat, baste with hot water.

ROAST PHEASANT

Heat oven to 325° (slow mod.). Only young pheasants are suitable for roasting. Clean, following directions for Roast Chicken (p. 109). Sprinkle salt inside; stuff with Sausage-Apple Stuffing (p. 120). Place bacon slices over breast. Roast about 1½ hr.

CRISPY FRIED PIKE

6 serving-size pike fillets (other fillets may be used)

sour milk

1 tsp. salt for each lb. fish

Bisquick

4 tbsp. fat (part butter)

Place fillets in shallow pan; add salt and sour milk to cover. Let stand 30 min. At mealtime, dip each fillet in Bisquick; fry in hot fat over low heat. Fry until golden brown and crisp, turn and fry on second side. Do not overcook. 6 servings.

TASTY BAKED SALMON

1-lb. can salmon

1 cup sour cream

½ tsp. salt

few grains pepper

Heat oven to 450° (hot). Drain salmon; place in 9" pie plate; pour sour cream over it; sprinkle with salt and pepper. Bake 20 to 30 min. or until cream becomes thick and has a few brown patches. Serve with lemon. 4 to 6 servings.

OVEN-BROILED FISH

4 to 6 pieces fresh fillet of walleyed pike or trout

salt as desired

paprika

2 to 4 tbsp. chicken broth or bouillon cube dissolved in water

1 tsp. lemon juice

¼ cup butter, melted

Coat shallow baking pan with oil; sprinkle with salt; place in oven heated to about 500°. Dip fish in oil, place skin side down on very hot pan. Sprinkle with salt and paprika; place 2 to 3" from heat in broiler for 3 min. Remove. Pour broth around fish. Place in very hot oven 10 to 15 min. Pour hot lemon juice-butter mixture over fish just before serving. 4 to 6 servings.

QUICK SALMON BAKE

1-lb. can red salmon

½ tsp. salt

¼ tsp. pepper

2 tbsp. butter

1 lemon, sliced thin

Heat oven to 400° (mod. hot). Place flaked salmon and liquid in 1-qt. baking dish. Sprinkle with salt and pepper, dot with butter and lay lemon slices over top. Cover and bake 20 min. 4 to 6 servings.

STUFFED BAKED FISH

3- to 4-lb. fish, dressed

1½ tsp. salt

Bread Stuffing (p. 120)

4 tbsp. butter or other fat, melted

Heat oven to 400° (mod. hot). Wash and dry fish; sprinkle inside and out with salt. Cut 3 or 4 gashes through skin on each side to keep from breaking. Stuff fish loosely with the Bread Stuffing; close with skewers. Place fish in greased baking pan. Brush with melted fat. Bake 45 to 60 min. (15 min. per lb.) or until fish flakes when tested with a fork. If fish seems dry, baste occasionally with fat or lay bacon slices over fish the last 15 min. Serve with lemon wedges or Tartar Sauce (p. 123). 6 servings.

Serving Help: For easy removal after baking, lay about 3 strips aluminum foil in pan and up over sides.

Pull up on ends of strips to lift to platter, pull out strips.

FRESH COOKED SHRIMP

To use in salads and cooked dishes. Plunge 2 lb. fresh shrimp into boiling water seasoned with 1 tbsp. salt, 1 bay leaf, 1 tsp. pickling spice and 1 tbsp. vinegar. Cook until shell just turns pink, about 10 min. Drain, cover with cold water, drain again. Remove shells. With pointed knife, remove black line down back.

SALMON LOAF

1-lb. can salmon

milk

1 egg

1½ cups soft bread cubes

2 tsp. lemon juice

1 tsp. chopped onion, if desired

¼ tsp. salt

⅛ tsp. pepper

Heat oven to 350° (mod.). Drain liquid from salmon into measuring cup. Add milk to make ¾ cup. Flake salmon, removing bones and skin. Blend in egg; stir in rest of ingredients. Spoon lightly into greased loaf pan, 9x 5x2½", or 1-qt. baking dish. Bake 45 min. Serve with lemon wedges. 4 servings.

FRENCH FRIED SHRIMP

1 cup sifted Gold Medal Flour

½ tsp. sugar

½ tsp. salt

1 egg

1 cup cold water

2 tbsp. melted fat or salad oil

2 lb. fresh shrimp

Combine ingredients, except shrimp; beat well. Peel shell from shrimp, leaving last section and tail intact. Cut slit through center back without severing either end; remove black line. Dry shrimp thoroughly; dip into batter; fry in deep hot fat (375°) until golden brown. Drain shrimp on absorbent paper. Serve immediately with Tartar Sauce (p. 123) or with soy sauce. 6 servings.

FILLET STUFFED TOMATOES

6 large tomatoes

salt and pepper

1½ lb. fish fillets

1½ cups soft bread crumbs

2 tbsp. chopped onion

6 tbsp. minced parsley

6 tbsp. butter, melted

2 tbsp. lemon juice

1 tsp. salt

¼ tsp. pepper

½ tsp. each of thyme and savory

Heat oven to 425° (hot). Scoop out centers of tomatoes (save for salad); sprinkle with salt and pepper. Cut fillets in 6 pieces. Mix rest of ingredients; spread on fillets. Roll up and place one in each tomato. Place in shallow baking dish. Bake 30 min. 6 servings.

Note: Select thin fillets; if thick, split in half.

BAKED FISH FILLETS

1 lb. fresh or frozen fish fillets

1 tbsp. chopped green onion

2 cups Cheese Sauce (p. 122)

8 thick slices tomato

1 cup soft bread crumbs

2 tbsp. soft butter

¼ tsp. each of salt and pepper

Heat oven to 350° (mod.). Place fish in greased 7½x11½x1½" baking dish. Add onion to Cheese Sauce and pour over fish. Arrange tomato slices over top. Mix crumbs, butter and seasonings; sprinkle over tomato slices. Bake 30 to 35 min. 6 to 8 servings.

SHRIMP DE JONGHE

3 lb. uncooked shrimp

salt and pepper

½ cup consommé

4 or 5 cloves garlic, sliced

1 cup butter

2 cups dry bread crumbs

6 tbsp. minced parsley

Heat oven to 400° (mod. hot). Shell and remove black vein from shrimp; place 6 to 8 in each of 6 individual baking dishes. Season with salt and pepper. Pour consommé over shrimp. Cook garlic in butter until butter browns; remove garlic. Add crumbs and parsley; sprinkle over shrimp. Bake 15 min. Don’t overcook. 6 servings.

HALIBUT FISH MOLD

4 cups soft bread crumbs, in 1 cup cream

1 lb. uncooked halibut, cut into small pieces

1 tsp. soft butter

1 tsp. salt

¼ tsp. celery salt

4 egg whites, stiffly beaten

Heat oven to 350° (mod.). Combine all ingredients, folding egg whites in lightly. Pour into greased 2-qt. casserole. Set in pan of hot water and bake 40 to 50 min. Serve with Almond Sauce (p. 123). 6 to 10 servings.

Outdoor eating is fast growing in popularity, especially where the climate is mild. If you haven’t an outdoor fireplace, get a portable barbecue and find out how wonderful simple foods taste cooked in the out-of-doors. Here are some pointers to help you start.

BARBECUE SAUCE TIPS

(Recipe on page 117)

Keep Sauce warm or hot for basting meat, fish or chicken.

Let Sauce stand several hours or overnight to blend flavors.

Make an herb swab for brushing on Sauce. Cut stalks of fresh mint, rosemary, thyme or other herbs; tie firmly to a willow stick. Dip in Sauce and baste meat. Toss on fire to burn when meat is barbecued—smells wonderful!

For smoky flavor, add liquid smoke to Barbecue Sauce.

FOOD TIPS

Meat and poultry should be at room or outdoor temperature before barbecuing, for flavor and moist tenderness. Keep them dry, too, as more natural juices escape from wet flesh. Chicken: Start with inside of cuts next to heat (bones will hold heat while outside is browning).

FIRE TIPS

Coals without flame are needed for even heat. Use plenty of fuel for a thick bed of coals.

Charcoal: Start fire 1 hour ahead.

Wood: Start fire 1½ to 2 hours ahead. Arrange grate so food is 8 to 10" from coals.

BARBECUED SPARERIBS

Cover ribs with hot water; add a little fresh or dried thyme and simmer until partially tender. Drain. When ready, barbecue until crisp and meat is done, about 10 to 15 min.—using Barbecue Sauce (p. 117).

BARBECUE BUTTERS

Spread on meat as it comes from the grill, in place of sauce.

Or spread on toasted split rolls for hot dogs, hamburgers or steak sandwiches.

Use: ½ cup butter, 2 tsp. dry or powdered mustard, 3 tsp. Worcestershire sauce and ¼ tsp. minced garlic.

Or: Blend mustard or chili sauce with butter.

BARBECUED FRANKFURTERS

Plunge frankfurters into boiling water for 1 min. Remove, drain. Barbecue for 8 to 10 min.

BEEFBURGERS

2 lb. ground beef

2 tsp. salt

1 tsp. pepper

¼ cup grated onion

1 tsp. flavor extender (p. 124)

herbs, grated cheese or chopped pickle, if desired

¼ cup water, broth or milk for extra juicy ones

Mix ingredients together lightly. Form lightly into 8 thick patties. Place on grill over bed of coals and barbecue until done, about 15 to 20 min.

BARBECUE SAUCE

½ cup tomato catsup

1 can bouillon (or 1 bouillon cube dissolved in 1 cup hot water)

2 tbsp. Worcestershire sauce

½ tsp. onion juice

dash of cayenne

1 tsp. mustard (dry or prepared)

1 clove garlic, minced

1 tbsp. minced parsley

Measure all ingredients into a small saucepan; bring to boiling. Use to baste meat while cooking.

LAZY MAN’S CHILI BEANS

4 cloves garlic

2 tsp. salt

¼ cup sugar

10-oz. can Spanish chili

4 slices bacon, diced

2 large onions, sliced ⅛" thick

2 no. 2 cans red kidney beans

1 cup water

Mash garlic, salt and sugar to a paste; blend into chili. Fry bacon until golden; add onion and cook until soft and transparent. Stir in kidney beans, water and chili mixture; simmer 20 to 30 min. May be made day or so before and reheated. 8 servings.

FRESH FRUIT PLATTER

Arrange narrow slices cantaloupe or honeydew in “spoke” fashion from center of plate. Between “spokes,” place halves of peaches, apricots, plums, Bing cherries and strawberries.

HOME-MADE PORTABLE GRILL

Materials needed: metal wheelbarrow, wire mesh for fìre basket and grill, wire for hooks.

See picture, p. 77.

BARBECUED CHICKEN HALVES

Have young chickens (no heavier than 2½ lb.) split. Lay flat in pan; pour on Marinade (below) and let stand several hours before barbecuing. Use drained Marinade to baste chickens while on the grill. Place on grill over bed of coals and barbecue until done, about 30 to 45 min.

MARINADE

1 cup cooking sherry

½ cup cooking (salad) oil

1 large onion, minced

1 tbsp. Worcestershire sauce

1 tbsp. mustard (dry or prepared)

1 tbsp. mixed herbs (such as thyme, marjoram, rosemary, oregano)

½ tsp. coarse black pepper

1 tsp. garlic salt

1 tsp. soy sauce

Measure all ingredients into large jar. Shake well to blend. Enough for 2½-lb. chicken.

TOASTED FRENCH BREAD

Split loaves in half, lengthwise; spread both halves liberally with Garlic Butter (p. 155); then sprinkle with parsley (minced and wrung out in cloth until dry and fluffy). Toast in oven or on grill until hot. If toasted on grill, wrap loosely in foil to keep from burning.

GRILLED CORN

Strip husks, roll ears in butter. Place on grill to barbecue about 5 min. Brush with same sauce as used on chicken. Turn, of course, and be careful not to overcook.

PARSLEY TOMATOES

Slice in generous circles; chill and marinate in good French Dressing. Sprinkle liberally with minced parsley, chives or mint.

BUTTERSCOTCH SWIRL ICE CREAM

¼ cup butter

6 tbsp. brown sugar

2 cups Wheaties

½ cup chopped nuts

1 qt. vanilla ice cream

Cook butter and brown sugar until thick and smooth, stirring constantly. Blend in Wheaties and nuts. Spread in thin layer on baking sheet. When cool, crumble. Stir into softened ice cream; chill until firm in tray of refrigerator. 6 servings.

BARBECUED TROUT

See picture p. 76

Brush trout inside and out with lemon or lime juice before refrigerating—this keeps fish fresh in appearance and aroma. Place fish in shallow pan; pour on Marinade (below) and let stand an hour before barbecuing. Use drained Marinade for basting during barbecuing. Tuck a sprig or two of fresh herbs in cavity. Place on grill over bed of coals and barbecue until done, about 10 to 15 min.

MARINADE FOR FISH

½ cup soy sauce

½ cup cooking sherry

1 tbsp. lime or lemon juice

1 clove garlic, crushed

¼ cup cooking (salad) oil

Measure all ingredients into large jar. Shake well to blend.

SUMMER POTATO SALAD

3 cups diced cooked potatoes

1 cup diced cucumber

1 tbsp. minced parsley

1 tbsp. grated onion

½ cup thinly sliced radishes

¼ cup sliced sweet pickle

salt to taste

¼ cup French dressing

Measure all ingredients except dressing into chilled bowl; toss together with French dressing. Chill 2 hr. or more. Add cooked salad dressing or mayonnaise, if you like. Serve on lettuce leaves. Serves 8.

SPICY BARBECUE DIP

¼ cup chili sauce

¾ cup catsup

1 tbsp. grated onion

1 tbsp. horse-radish

2 tbsp. lime or lemon juice

1 tsp. soy sauce

2 tbsp. chopped celery

salt to taste

Mix all ingredients together.

CREAMY BARBECUE DIP

1 cup mayonnaise

2 tbsp. finely chopped green pepper or pickle relish

1 tbsp. chili sauce

lemon juice to taste

salt to taste

Mix all ingredients together.

BREAD STUFFING

¼ cup minced onion

¼ cup butter or other fat

4 cups very dry bread cubes or crumbs

½ cup chopped celery

1 tsp. salt

¼ tsp. pepper

sage or poultry seasoning to taste

1 tsp. crumbled herbs to suit taste: thyme, marjoram, rosemary

hot water or stock

Cook onion in butter until soft and yellow; stir in some of the crumbs and heat until light brown. Mix lightly into remaining crumbs and seasonings. For dry stuffing, add little or no liquid. For moist stuffing, add just enough liquid to moisten. 4½ cups stuffing.

To Vary: Add 1 cup mushrooms sautéed in butter, 2 tbsp. minced parsley; or the cooked giblets.

Corn Bread Stuffing: Use crumbled corn bread or corn muffins for half the bread.

Prune Stuffing: Add ½ to ¾ cup cut-up cooked prunes with seasoning. Use prune juice as part of liquid.

Apple Stuffing: Add ½ cup chopped apples and ½ cup diced celery with seasonings.

Orange Stuffing: Add 1 cup diced orange and 2 tsp. grated orange rind with seasonings.

Sausage Stuffing: Brown and crumble ⅓ lb. pork sausage over medium heat. Add to Bread Stuffing, using sausage fat for part of fat and reducing herbs and poultry seasoning by half.

Sausage-Apple Stuffing: Add 1 cup chopped tart apple to Sausage Stuffing.

WILD RICE STUFFING

½ lb. sliced mushrooms or 4-oz. can mushrooms

¼ cup butter

¼ cup minced onions

¼ cup minced parsley

½ cup chopped celery

⅓ cup water

2 cups cooked wild rice (directions on pkg.)

¾ tsp. salt

few grains pepper

Cook mushrooms in butter 5 min. Remove mushrooms; add onion, parsley and celery; cook until onions are yellow. Add rest of ingredients and mushrooms; simmer 15 min. Enough for 4 lb. chicken.

STUFFING TIPS

1-lb. loaf bread makes 8 cups crumbs.

Use 1 cup stuffing for each lb. ready-to-cook bird.

Pack stuffing loosely—it swells.

Stuffing may be made ahead of time but should be stuffed in poultry just before roasting.

For dry, crusty stuffing (a favorite with some), spread an extra amount in shallow pan and bake the last 30 min. of roasting.

PAN GRAVY

Pan Gravy is rich with the natural meat fats left in the pan after cooking roasts, steaks, chops, roasted and fried chicken.

For each cup of medium gravy:

2 tbsp. fat

2 tbsp. flour

1 cup liquid (water, meat stock or bouillon)

Remove meat or poultry to warm place. Pour off fat; measure amount needed back into pan. Add level tablespoons of flour. Use equal amounts of flour and fat. Stir fat and flour together until smooth, then cook over low heat, stirring steadily until it’s bubbly and brown. Take from heat, stir in liquid slowly. Always measure liquid—too much weakens flavor. Return pan to heat, stirring and scraping in the rich drippings. Boil 1 min., season and serve.

KETTLE GRAVY

Kettle Gravy is made from the liquid in which pot roasts and stews have been simmered. Remember, the less liquid you use, the richer the flavor of the broth will be.

For each cup of medium gravy:

1 cup meat broth

¼ cup cold water

2 tbsp. flour

Remove meat to platter. Ke[ill] warm. Skim excess fat from me[ill] broth and store for future u[ill] Pour off broth, measure amount needed and return to kettle.

Shake water and flour together in covered jar. Remember, always put the water in first and the flour on top, for a smooth mixture.

Stir flour and water slowly into hot broth. Bring to boil. Cook 1 min., until thickened. Season and serve.

HINTS ON MAKING GRAVY

PAN GRAVY

For improved flavor, cook meat with some of these: bay leaf, peppercorns, onion, garlic, celery salt or any favorite seasoning.

For thin gravy, use 1 tbsp. each flour and fat for each cup liquid.

For thick gravy, use 3 tbsp. each flour and fat for each cup liquid.

To make cream gravy for chicken or chops, use milk for part of liquid.

KETTLE GRAVY

The broth will be tastier if you flour meat and brown slowly on all sides—for about 30 min. before simmering.

To make cream gravy for chicken, pork or ham, use milk instead of water.

For thick gravy, use 3 tbsp. flour.

For thin gravy, use 1 tbsp. flour.

When short of drippings, add butter and brown with drippings.

CREAM SAUCE

THIN

For creamed vegetables, scalloped potatoes, base for soup.

1 tbsp. butter

1 tbsp. flour

¼ tsp. salt

1 cup milk

MEDIUM

For creamed vegetables, scalloped dishes, creamed chicken and sea food.

2 to 3 tbsp. butter

2 to 3 tbsp. flour

¼ tsp. salt

1 cup milk

THICK

For croquettes.

3 to 4 tbsp. butter

4 tbsp. flour

¼ tsp. salt

1 cup milk

Melt butter in saucepan; blend in flour and salt and let bubble up together. Take off heat, add milk all at once; cook over low to medium heat, stirring constantly until thickened.

Cheese Sauce: Add ½ cup grated American cheese to 1 cup hot Medium Cream Sauce.

Quick Mustard Sauce: Add 1 tbsp. prepared mustard.

Curry Sauce: Add ½ tsp. curry powder and a little minced onion to the butter.

Egg Sauce: Add 2 cut-up hard-cooked eggs. Season.

MUSTARD SAUCE

Blend in saucepan 1 egg yolk slightly beaten, ⅓ cup each of sugar, prepared mustard, canned tomato soup, butter and 3 tbsp. vinegar. Boil 1 min., stirring constantly. 1¼ cups sauce.

CREAMY HOLLANDAISE SAUCE

Place 3-oz. pkg. cream cheese in saucepan; soften with spoon. Blend in 2 egg yolks, one at a time. Slowly stir in 2 tbsp. lemon juice and a dash of salt. Let thicken over low heat, stirring constantly. ⅔ cup sauce.

EASY HOLLANDAISE SAUCE

Place 2 slightly beaten egg yolks, 2 to 3 tbsp. lemon juice and 1 stick cold butter (¼ lb.) in saucepan. Cook over low heat, stirring constantly, until butter melts and sauce is slightly thick. Season to taste with salt. 1 cup sauce.

DOUBLE-QUICK HOLLANDAISE

Blend 2 tbsp. hot water into ½ cup mayonnaise; set in hot water to heat, stirring occasionally. ½ cup sauce.

LEMON BUTTER SAUCE

Nice with vegetables.

Heat ¼ cup butter; add 2 tbsp. lemon juice. Keep hot.

TARTAR SAUCE

Nice with fish and shrimp.

Combine 1 cup real mayonnaise, 1 tsp. grated onion, 2 tbsp. minced dill pickle, 1 tbsp. minced parsley and 2 tsp. cutup pimiento. 1 cup sauce.

HORSE-RADISH SAUCE

Nice with ham.

Fold 3 tbsp. well drained horseradish and ½ tsp. salt into ½ cup heavy cream, whipped. 1 cup sauce.

RAISIN SAUCE

Nice with baked ham.

Mix ½ cup brown sugar, 1 tsp. dry mustard, 2 tbsp. cornstarch; slowly add 2 tbsp. each of vinegar and lemon juice, ¼ tsp. grated lemon rind, 1½ cups water, ½ cup seedless raisins. Stir over low heat until thick. 1½ cups sauce.

ALMOND SAUCE

Nice with fish.

In making 1 cup Medium Cream Sauce, brown ½ cup chopped almonds in the butter before adding flour. For extra richness, stir some of sauce into 2 slightly beaten egg yolks, then back into remaining sauce. 1½ cups sauce.

CUCUMBER SAUCE

Nice with ham.

Add 1 cup diced and drained cucumber and ½ tsp. minced onion to ½ cup mayonnaise. Season with salt, pepper and paprika. 1¼ cups sauce.

MUSHROOM SAUCE

Nice with meats and main dishes.

2-oz. can mushrooms or ½ cup fresh, sliced

2 tbsp. butter

2 tbsp. flour

1 cup water

1 bouillon cube or 1 cup stock

dash of nutmeg

salt and pepper to taste

1 slightly beaten egg yolk

Brown mushrooms in butter; blend in flour. Add water, bouillon cube and seasonings; cook until thick, stirring constantly. For extra richness, add egg yolk. Stir some of sauce into yolk, then back into remaining sauce. 1¾ cups sauce.

TOMATO SAUCE

Nice with meats and main dishes.

Brown 2 tsp. grated onion in 2 tbsp. butter; blend in 2 tbsp. flour and let bubble up. Add 1 cup tomato purée or tomato juice, dash of celery salt, ¼ tsp. Worcestershire sauce, salt and pepper to taste; cook until thick, stirring constantly. 1 cup sauce.

DOUBLE-QUICK SAUCES

Thin condensed cream of mushroom or tomato soup with milk.

SPECIAL SEASONINGS

Herbs, spices and special seasonings can make the difference between ordinary and delicious food. Use imagination, taste as you go and keep on hand a variety of seasonings.

Lemon: Always keep a lemon or bottled lemon juice on hand. Lemon juice points up the flavor of many foods.

Vinegar: There are many kinds of vinegar, cider being best known. But try tarragon, shallot and wine vinegars.

Sour Cream: Use natural sour cream (pasteurized sour cream has an “off” flavor), or cultured sour cream (available in many stores). Sweet cream may be soured by adding a tbsp. of lemon juice or vinegar to a cup of cream.

SOUR CREAM RECIPES

Hamburger Stroganoff (p. 100)

Farmers’ Pork Chops (p. 129)

Lasagna (p. 135)

Sour Cream Dressing (p. 153)

Quick Russian Borsch (p. 36)

Crumbled Hamburger (p. 45)

ONION FAMILY

Onions come as young green (scallions), dry, dried flakes, onion salt or liquid onion.

Chives are slender young shoots with mild onion flavor usually sold growing in pots.

Garlic comes fresh, dried, as garlic salt, powdered garlic, or liquid garlic.

Leeks are large green onions, mild in flavor; they come fresh or powdered.

SAUCES

Worcestershire Sauce: Made of soy, anchovies, shallots, onions, garlic, vinegar and seasonings. Use to season soups, sea foods, steaks, chops and gravies.

Tabasco Sauce: Made of red pepper, vinegar and salt—only a few drops are needed to flavor sea foods, gravy, eggs, French dressing.

Soy Sauce: Use not only in Chinesetype dishes but in other casseroles and stews. It is very salty, so cut down on salt in these recipes.

FLAVOR EXTENDER

Monosodium Glutamate (MSG): A white crystalline substance made from vegetable proteins. Brings out natural flavor of foods. Comes in small shaker-top packages under various brands. Ask your grocer.

FOR EXTRA MEAT FLAVOR

Meat Extract: Liquid and paste concentrates; increase meat flavor and color in gravies and sauces.

Bouillon Cubes: Beef and chicken bouillon cubes also give depth of flavor to stocks, casserole dishes and soups.

GARNISHES

Parsley: Fresh parsley is not only a pretty garnish, but adds flavor to soups, stews, Tartar Sauce (p. 123). Dried parsley is easy to keep on hand and more economical for use in cooking.

Mint: Use fresh leaves in beverages and vegetables, and to make sauce for lamb.

KEEP THESE EVERYDAY SEASONINGS ON YOUR SHELF:

SELECT SOME SPECIAL SEASONINGS FROM THESE:

Use herbs with a light hand, to enhance, not disguise. You may have fresh herbs from your garden or buy them in dry powdered form.

Bay Leaf: For soups, stews, meats, poultry, herb bread. Use sparingly, either crumbled or whole, and remove before serving.

Marjoram: For soups, stews, sauces, meats, stuffings and fish.

Thyme: For soups, stews, sauces, meats, poultry, fish, cheese dishes, tomato dishes, herb bread. Use sparingly, then taste.

Rosemary: A fragrant herb for meat, poultry, stews, stuffings, sauces—gives a subtle flavor.

Basil: Unusual flavor for soups, sauces, meats, especially good for tomato dishes, salads and herb bread.

Savory: For stuffings, pork, green beans.

Curry Powder (a powdered combination of herbs and spices): Livens up lamb, veal, pork, chicken and seasoned butters.

Caraway Seed (an aromatic seed): Used in cookies, bread, sauerkraut, other vegetables, cheese, roast pork.

Peppercorn: Used in soups, stews and meat dishes.

Chili Powder (made from mild red pepper): Used in meats and vegetables.

Poppy Seed (seed of the poppy plant without opium): For buttered noodles, breads.

Tarragon: Delicate pungent herb, slightly acid, for salads, salad dressings, soups, fish sauces, meats, stews and herb bread.

Oregano (wild marjoram): Used in all Spanish and Mexican dishes, excellent with lamb, tomatoes.

Celery Seed: For potato salad, salad dressings. Celery Salt (celery seed mashed and mixed with salt): For meats, stews, egg dishes, soups.

QUICK PICKLED BEETS

no. 2 can sliced beets

¼ cup vinegar

1 tsp. salt

¼ tsp. cinnamon

⅛ tsp. cloves

dash of pepper

Drain juice from beets; add remaining ingredients to juice and bring to boiling. Pour over beets and set in refrigerator to chill and season overnight.

CURRIED FRUIT BAKE

no. 1 can pear halves

6 maraschino cherries

no. 1 can cling peach or apricot halves

no. 2 can pineapple slices or chunks

⅓ cup butter, melted

¾ cup brown sugar (packed)

4 tsp. curry powder

Heat oven to 325° (slow mod.). Drain fruit and arrange in 13x9½x2" pan. Pour over a mixture of remaining ingredients. Bake 15 min. Baste with drippings in pan; bake 15 min. more. Serve hot as meat accompaniment.

SPICED PRUNES

½ lb. prunes (about 1 cup)

1 stick cinnamon

½ tsp. whole cloves

¼ cup brown sugar

2 tbsp. vinegar

Cover prunes with water; simmer 30 min. Add remaining ingredients; simmer 30 min. more, until tender. Serve hot as a garnish with meat. 6 servings.

QUICK FROZEN PRESERVES

16-oz. pkg. frozen fruit (strawberries, other berries, peaches)

2 tbsp. powdered pectin (such as Sure-Jell, Certo)

¾ cup sugar

Place frozen fruit in tightly covered saucepan; cook over high heat about 2 min., stirring occasionally to break up fruit. Stir in pectin; bring to a rapid boil and boil 1 min. Add sugar and bring to full rolling boil; boil 1 min. while stirring constantly. Pour mixture into jelly glasses and chill until it sets.

MINUTE CHUTNEY

½ cup canned mincemeat

¼ cup chopped pear or apple

1 tbsp. chopped green pepper

1 tbsp. vinegar

1 tsp. grated onion

dash of cayenne pepper

Combine all ingredients. ⅔ cup relish.

You can save many minutes—sometimes hours—by using some ready-to-serve foods when getting a meal. You will eat well, but the cost will be slightly higher. It is up to you to decide whether the saving in time or in money is of greater importance to you.

Examples of time-saving foods are given all through this book. Here is a whole menu you might like to prepare—in three ways—to prove to yourself the difference in time and money involved in using home-prepared, partially prepared and ready-to-serve foods.

CHILI CON CARNE

1 large onion, chopped

1 lb. ground beef

½ lb. bulk pork sausage

no. 2 can tomatoes

no. 2 can kidney beans (use 2 cans, if desired)

1 to 2 tbsp. chili powder

½ to 1 tsp. salt

Brown meat; crumble with fork. Add rest of ingredients. Simmer 1 hr. 4 servings.

CHILI WITH CORN CHIPS

Heat oven to 350° (mod.). Place in alternate layers in greased 1-qt. baking dish, a no. 2 can chili with meat and half of a 4-oz. bag corn chips. Sprinkle grated cheese over top. Cover and bake 30 to 45 min. 4 servings.

PORK CHOP DINNER

4 pork chops, 1" thick

½ cup seasoned Gold Medal Flour

2 tbsp. hot fat

4 medium potatoes

4 medium onions

4 medium carrots

1 tsp. salt

¼ tsp. pepper

Dredge chops in flour; brown slowly in hot fat in pressure cooker. Turn chops; place vegetables on top of chops. Season. Cook at 10 lb. 30 min. 4 servings.

CABBAGE PATCH STEW

½ lb. ground beef

2 tbsp. fat

2 medium onions, sliced thin

1 cup shredded cabbage

½ cup diced celery

no. 1 can red kidney beans

1 cup cooked tomatoes

salt and pepper

1 tsp. chili powder

hot mashed potato

Brown ground beef in hot fat over med. heat; add onions, cabbage and celery; cook until yellow. Add water to cover (about 2 cups); simmer 15 min. Add beans, tomatoes and seasonings; cook 15 to 25 min. Serve in bowls topped with spoonfuls of mashed potato. 6 servings.

FULL O’ BOLONEY

2 cups cubed raw potatoes

1½ cups cut-up bologna

2 tbsp. minced green pepper

6 tbsp. Gold Medal Flour

¼ tsp. salt

¼ tsp. pepper

3 tbsp. butter

2 cups milk

Heat oven to 350° (mod.). Arrange potatoes, bologna, green pepper, flour and seasonings in layers in 1½-qt. baking dish, dotting each layer with butter. Pour milk over and bake 1 hr. 15 min. 4 to 6 servings.

FARMERS’ PORK CHOPS

See picture, p. 178.

4 loin or shoulder pork chops

1 clove garlic, chopped

salt and pepper

4 potatoes, sliced

2 large onions, sliced

1½ cups sour cream

1½ tsp. salt

½ tsp. dry mustard

Heat oven to 350° (mod.). Trim excess fat from chops and roll in flour. Brown chops and garlic in hot fat over medium heat. Season with salt and pepper. Place potatoes in 11½x7½x1½" baking pan; top with browned chops. Separate onion slices into rings and lay over chops. Blend sour cream, salt, mustard; pour over potatoes, chops and onions. Bake 1½ hr. 4 servings.

PORK CHOP CASSEROLE

6 large ½" thick slices sweet potato (cooked or uncooked)

6 thin slices unpeeled orange

6 pork chops

1 tsp. salt

¼ tsp. pepper

⅓ cup brown sugar

Heat oven to 350° (mod.). Place potato slices in greased oblong baking dish; top with orange slices, then pork chops. Season with salt and pepper; sprinkle with brown sugar. Cover and bake 1½ hr., uncovering last half hr. 6 servings.

BEEF ROLL DINNER

4 medium minute steaks

salt and pepper

2 cups Bread Stuffing (p. 120)

8-oz. can tomato sauce

1 tsp. sugar

4 small white onions, peeled

1 pkg. frozen French-style green beans, thawed (½ lb. fresh)

Sprinkle salt, pepper lightly over steaks. Cover with Bread Stuffing. Roll, fasten with toothpicks. Brown in hot fat. Add tomato sauce, sugar, onions. Cover. Simmer in skillet until tender, 30 to 45 min. Add green beans during last 10 to 15 min. of cooking. 4 servings.

CALIFORNIA PILAU

1 lb. ground beef

2 to 3 tbsp. fat

4½-oz. can chopped ripe olives (½ cup)

⅓ cup finely chopped green pepper

⅓ cup finely chopped onion

1 small clove garlic, minced

½ cup rice (uncooked)

2 cups hot water

6-oz. can tomato paste (¾ cup)

1½ tsp. salt

¼ tsp. pepper

Heat oven to 350° (mod.). Brown meat in hot fat over medium heat; crumble with fork. Add rest of ingredients. Stir to get all brown from pan. Pour into 2-qt. baking dish. Bake 1 hr. 6 servings.

CREOLE PIE IN SCONE SHELL

½ lb. bulk pork sausage

¼ cup chopped green pepper

¼ cup chopped onion

¼ cup Gold Medal Flour

1 tsp. salt

⅛ tsp. pepper

1 cup cooked tomatoes

2 cups cooked vegetables (such as corn, green beans, peas)

Brown sausage in large skillet; add green pepper and onion; cook until soft. Stir in flour, salt and pepper. Blend in tomatoes; cook until smooth and thick, stirring occasionally. Add vegetables and heat through. Pour into hot baked Scone Shell (below); cut in wedges to serve. 6 servings.

SCONE SHELL

1½ cups sifted Gold Medal Flour

2 tsp. baking powder

1 tsp. salt

⅓ cup shortening

1 large egg, beaten

⅓ cup milk

Heat oven to 425° (hot). Sift together flour, baking powder and salt; cut in shortening. Stir in egg and milk. Round up and roll out larger than inverted 9" pie pan. Place loosely in pie pan. Press from center out so there are no air pockets; build up fluted edge; prick sides and bottom well with fork to prevent puffing. Bake 15 min.

MEXICAN DINNER

1 cup chopped onion

2 tbsp. fat

1 lb. ground beef

1 tsp. salt

½ tsp. chili powder

1 tbsp. Worcestershire sauce

10½-oz. can tomato soup

1 cup water

Quick Corn Bread batter (p. 25)

Heat oven to 450° (hot). Brown onion in hot fat; add meat and brown until crumbly. Add seasonings, soup and water; bring just to boiling, stirring occasionally. Pour Quick Corn Bread batter over meat in skillet. Bake 20 min. 6 to 8 servings.

HASH SKILLET PIE

1 recipe Stir-N-Roll Pastry (p. 176)

1-lb. can corned beef hash, broken up

¼ cup milk or tomato juice

2 tbsp. chopped onion

Heat oven to 425° (hot). Roll pastry to 12" sq.; ease into heavy 10" skillet, let pastry hang over edge. Mix remaining ingredients; place in pastry-lined skillet. Fold pastry over filling; bake 30 to 40 min. Cut in wedges and serve with hot chili sauce or catsup. 4 to 6 servings.

CHICKEN VEGETABLE PIE

2 cups mixed cooked vegetables (canned, frozen or leftover), drained

1-lb. can chicken fricassee

½ cup liquid from vegetables

½ tsp. salt

¼ tsp. pepper

½ recipe Stir-N-Roll Biscuits (p. 28)

Heat oven to 425° (hot). Place vegetables in 1-qt. baking dish or 10x6x1½" oblong pan. Remove bones from chicken; spread chicken over vegetables. Combine vegetable liquid, salt and pepper; pour over chicken and vegetables. Place in oven while making biscuit dough. Drop biscuit dough on hot mixture. Bake 15 to 20 min. 4 to 6 serving§.

CORN-FRANK ROUND-UP

Quick Corn Bread batter (p. 25)

8 frankfurters or browned sausages

1 tbsp. prepared mustard

1 tbsp. cooking oil

Heat oven to 375° (quick mod.). Spread corn bread batter in greased 11½x7½x1½" baking pan. Cut frankfurters in 1" pieces; sprinkle over batter. Bake 20 min. Brush top with mixture of mustard and oil, continue baking 15 to 20 min. Serve with catsup or chili sauce. 6 to 8 servings.

YANKEE CHICKEN HASH

½ lb. bulk pork sausage

½ cup chopped green pepper

½ cup chopped onion

2 cups cut-up cooked chicken

2 tbsp. minced parsley

2 tbsp. minced chives

½ cup dry bread crumbs

½ cup rich milk

1 cup chicken stock

½ tsp. salt

½ recipe Stir-N-Roll Biscuits (p. 28)

Heat oven to 475° (very hot). Brown sausage in hot skillet; add green pepper and onion and cook until soft. Drain excess fat. Stir in remaining ingredients; pour into 1½-qt. baking dish. Place in oven to heat while making biscuits. Drop biscuit dough on hot mixture. Bake 12 to 15 min. 6 servings.

HAMBURGER PIE

1 small onion, chopped

1 lb. ground beef

½ tsp. salt

¼ tsp. pepper

½ tsp. flavor extender (p. 124)

no. 2 can green beans

10½-oz. can tomato soup

about 2 cups mashed potato

Heat oven to 350° (mod.). Cook onion in hot fat until yellow; add meat and cook until brown. Add seasonings, drained beans and soup; pour into 1½-qt. baking dish. Spoon mashed potato over mixture. Bake 30 min. 6 servings.

GOLDEN FISH CASSEROLE

1 small green pepper, thinly sliced

2 medium onions, thinly sliced

3 tbsp. butter

¼ cup Gold Medal Flour

¾ tsp. salt

2 cups milk

1-lb. can salmon, flaked

1 tbsp. lemon juice

Pimiento-Cheese Pinwheels (below)

Heat oven to 425° (hot). Sauté green pepper and onions in butter; blend in flour and salt; cook until bubbly. Add milk slowly, heat for 5 min., stirring constantly. Add salmon and lemon juice; pour into greased 1½-qt. baking dish; set in oven while making Pinwheels (below). Place 8 Pinwheels on hot mixture. Bake 25 to 30 min. 8 servings.

Pimiento-Cheese Pinwheels: Make ½ recipe Rolled Biscuits (p. 28 or Bisquick pkg.). Roll dough into 8x12" rectangle; spread 2 tbsp. cut-up pimiento and ½ cup grated sharp cheese over top. Roll up, beginning at narrow side. Cut in ½" slices. Bake extra Pinwheels on baking sheet the last 12 to 15 min. the casserole is in the oven.

BAKED TUNA OR SALMON PIE

Stir-N-Roll Pastry for 2-crust Pie (p. 176)

2 cups diced cooked potato

¼ cup chopped green or dry onion

2 tbsp. chopped green pepper or pimiento

½ cup milk

1 tsp. salt

¼ tsp. pepper

6½-oz. can tuna or 7-oz. can salmon, flaked

¼ lb. American cheese, sliced

Heat oven to 425° (hot). Mix potato, onion, green pepper, milk, salt and pepper; spread in pastry-lined 9" pie pan. Place tuna, then cheese over mixture. Cover with top crust; make slits; bake 35 to 40 min. Cut in wedges and serve with Cheese Sauce (p. 122) or partially thinned cream of tomato or mushroom soup. 6 servings.

TUN A-B ROCCOLI CASSEROLE

1 pkg. frozen broccoli

7-oz. can tuna, flaked

10½-oz. can cream of mushroom soup

½ soup can milk

½ cup crushed potato chips (1 small bag)

Heat oven to 450° (hot). Split broccoli stalks; cook 3 min.; drain. Place in 1½-qt. baking dish. Cover with tuna. Mix soup and milk, pour over tuna. Sprinkle potato chips over top. Bake 15 min. 4 servings.

TUNA TARTS

2-oz. can mushrooms (¼ cup), drained

1 tbsp. finely chopped onion

1½ tbsp. fat

1½ tbsp. flour

¼ tsp. salt

1½ cups milk or mushroom liquid

2 tbsp. finely chopped pimiento

7-oz. can tuna, broken in large pieces

Brown mushrooms and onion in hot fat; blend in flour and salt. Remove from heat. Gradually add milk or liquid; cook over low heat until thickened, stirring constantly. Add pimiento and tuna; heat. Serve in Perfect Patty Shells (p. 193). 6 servings.

SALMON RAREBIT PIE

See picture, p. 179.

1-lb. can salmon, drained and flaked

1 cup cooked peas, drained

2 tbsp. finely chopped green pepper

1 cup grated cheese (¼ lb.)

½ cup milk

2 tbsp. mayonnaise

⅓ cup milk

1 cup Bisquick

Heat oven to 450° (hot). Mix salmon, peas and green pepper; place in greased 10x6x1½ baking pan. Blend cheese and milk; pour over salmon mixture. Add mayonnaise and milk to Bisquick; mix with fork. Drop dough by spoonfuls on salmon mixture. Bake 10 to 15 min., until browned. 6 servings.

TUNA SWIRLS

Stir-N-Roll Biscuit Dough (below)

7-oz. can flaked tuna (or cooked chicken, ham or veal)

½ cup diced celery

¼ cup mayonnaise

1 tbsp. finely chopped onion

1 tsp. lemon juice

¼ tsp. salt

Heat oven to 450° (hot). Roll Stir-N-Roll Biscuit dough into oblong, ¼" thick, between sheets of waxed paper. Mix rest of ingredients. Spread on dough. Roll up, beginning at wide side; seal by pinching edge of dough into roll. Place sealed edge under on baking sheet. Bake 15 to 20 min. Slice and serve with Mushroom Sauce (p. 123). 4 servings.

Stir-N-Roll Biscuit Dough: Take 1⅓ cups sifted Gold Medal Flour, 2 tsp. baking powder, ½ tsp. salt, ¼ cup cooking (salad) oil, ½ cup milk. Sift dry ingredients together into bowl. Pour oil and milk into measuring cup (don’t stir). Then pour all at once into flour. Stir with fork until mixture cleans sides of bowl.

VEAL CASSEROLE

1 lb. cubed veal

2 tbsp. fat

1½ cups sliced celery

2 small onions, chopped

10½-oz. can cream of chicken soup

10½-oz. can cream of mushroom soup

1 to 1½ soup cans water

2 to 3 tbsp. soy sauce

½ cup uncooked rice

Heat oven to 325° (slow mod.). Roll meat in flour; brown in hot fat over medium heat; stir in rest of ingredients. Pour into 2-qt. baking dish. Bake covered 1½ hr. 6 servings.

LAMB AND SPINACH

1 clove garlic, minced

¼ cup diced onion

2 tbsp. fat or cooking (salad) oil

1 lb. lean lamb, cut in 1" strips

½ tsp. salt

¼ tsp. pepper

¼ cup water

1 lb. fresh spinach

¼ cup water

2 tbsp. soy sauce

2 tbsp. cornstarch

Sauté garlic and onion in hot fat until yellow; add meat and brown. Add seasoning and ¼ cup water; cover and cook over low heat 1 hr. Add spinach; cover and cook 5 min., stirring once or twice. Stir in mixture of ¼ cup water, soy sauce and cornstarch. Cook, stirring constantly, until thickened. Serve with hot fluffy rice. 4 servings.

VEAL SCALLOPINI

1 clove garlic

1½ lb. veal, cut thin and in serving pieces

¼ cup cooking (salad) oil

¾ cup sliced onion

¼ lb. mushrooms, sliced or 4-oz. can, drained

2 tbsp. flour

½ tsp. salt

⅛ tsp. pepper

½ cup water

1 cup tomato sauce

Cook garlic and meat in hot oil until meat is brown. Remove meat and discard garlic. Cook onions and mushrooms in oil until tender. Blend in flour, salt and pepper; let bubble. Gradually stir in water and tomato sauce; cook until thickened, stirring constantly. Add browned meat and cook 10 min. Serve with spaghetti. 4 to 6 servings.

For Oven Cookery: Brown ingredients in hot oil; place in 1½-qt. baking dish. Make the gravy and pour over. Bake in mod. oven (400°) for 15 min.

CHICKEN-WILD RICE CASSEROLE

2 cups cut-up cooked chicken

1½ to 2 cups cooked wild rice (directions on pkg.)

¼ cup chopped green pepper

10½-oz. can cream of mushroom soup

½ soup can milk

salt and pepper

Heat oven to 350° (mod.). Mix ingredients together; place in greased 2-qt. baking dish. Bake 30 min. 6 servings.

CURRY OF LAMB

2 lb. lamb shoulder, cut in ½" sq.

1 tbsp. fat

3 tbsp. chopped onion

1 tbsp. curry powder

1 tbsp. flour

2 bouillon cubes

2 cups boiling water

¼ cup catsup

½ tsp. salt

½ cup chopped apple

1 cup diced celery

Brown meat in hot fat over medium heat; add onion and cook until yellow. Add curry mixed with flour; allow to bubble. Add bouillon cubes dissolved in water, catsup, salt, apple and celery; simmer 1¼ hr. Serve with hot fluffy rice. 4 servings.

Serving Note: Serve with chutney; buy at the store or make Minute Chutney (p. 126).

AMERICAN PIZZA PIE

2 cups Bisquick

½ cup water

½ cup grated Parmesan cheese

1½ to 2 cups well drained cooked tomatoes, cut in small pieces

½ lb. nippy cheese, cut in small pieces

2-oz. can anchovies, chopped, or 1 can sardines or 1 cup chopped salami

pepper

2 tbsp. cooking (salad) oil

½ medium onion, grated

Heat oven to 425° (hot). Mix Bisquick and water; knead about 1 min. on lightly floured surface. Roll out ¼" thick into a circle. Place on baking sheet. Pinch edge of dough to make a slight rim. Place other ingredients on dough in order listed above. Bake 20 to 25 min. 6 meal servings, 8 snack servings.

LASAGNA

1 medium onion, chopped

1 clove garlic, minced

3 tbsp. olive or cooking (salad) oil

no. 2 can tomatoes or tomato juice

8-oz. can tomato sauce

1 tbsp. minced parsley

1 tbsp. sugar

2 tsp. salt

1 tsp. ground basil

2 5-oz. pkg. noodles, 2" wide

½ lb. American cheese, sliced

1 cup sour cream

⅓ cup grated Parmesan cheese

Heat oven to 350° (mod.). Brown onion and garlic in hot oil. Add tomato, parsley, sugar and seasonings; simmer 1 hr. Cook noodles in 3 qt. boiling water and 1 tbsp. oil. Alternate noodles, sliced cheese, sour cream, sauce and grated cheese in 9" sq. pan, ending with sauce and grated cheese. Bake 30 min. Cut in squares to serve. 8 servings.

FIESTA TAMALE PIE

1 small onion, minced

1 clove garlic, minced

3 tbsp. butter

3 tbsp. olive oil

1 lb. ground beef

½ lb. pork sausage

no. 2½ can tomatoes

no. 2 can whole-kernel corn

2 tsp. salt

2 tsp. chili powder

20 to 24 pitted ripe olives

1 cup corn meal

1 cup milk

2 eggs, well beaten

1½ cups grated American cheese

Heat oven to 350° (mod.). Sauté onion and garlic in butter and oil until yellow. Add ground beef and sausage; cook until brown. Simmer tomatoes, corn, salt and chili powder in saucepan 20 min.; add to meat mixture. Pour into 11½x7½x1½" pan. Press olives into mixture. Mix corn meal, milk and eggs; spread over filling. Sprinkle with grated cheese. Bake 1 hr. 8 to 10 servings.

ITALIAN SPAGHETTI

1 lb. ground beef

2 tbsp. minced parsley

2 medium onions, chopped

2 cloves garlic, minced

¼ cup olive oil or cooking (salad) oil

2 8-oz. cans tomato purée

2 6-oz. cans tomato paste

2 tsp. Worcestershire sauce

salt and pepper to taste

8-oz. pkg. long spaghetti

Brown meat in hot oil; add parsley, onions and garlic; cook until yellow. Add rest of ingredients except spaghetti; simmer over low heat 2 hr. Serve over hot drained spaghetti; top with Meat Balls (below). Pass Parmesan cheese, 6 servings.

Note: Spaghetti doubles bulk in cooking. Follow directions for cooking on pkg. Cook just until tender, not soft.

MEAT BALLS

¾ lb. ground beef

¼ lb. ground pork

1 cup fine dry bread crumbs

½ cup grated Parmesan cheese

1 tbsp. minced parsley

1 clove garlic, minced

½ cup milk

2 beaten eggs

salt and pepper to taste

Mix together all ingredients; form in balls the size of large walnuts. Brown on all sides in hot fat; continue cooking 30 min. in all.

Note: Meat Balls can be made ahead of time, then reheated in covered pan in slow oven (325°).

Vegetable cookery has become ever so easy today, with the new methods of vegetable harvesting and shipping. You may buy field-fresh vegetables the year around, often cleaned and packaged in clear cellophane bags that help retain the foods’ freshness. Or you may buy vegetables quick-frozen, or canned in new, improved ways. Choose the kind that best fits your time and purpose.

COOKING FRESH VEGETABLES

Boil them for the shortest time possible, to retain color, flavor and health-giving elements. Use ½ to 1" water in a covered saucepan (smaller amount for heavy pan with tight cover). Use high heat until steam appears, then low heat until just tender crisp.

Braise in pan or skillet with about 2 tbsp. butter and 1 to 2 tbsp. water.

Steam on a rack or in a perforated pan over a small amount of boiling water.

Simmer in milk or cream seasoned with salt, pepper and butter.

Bake or steam bake in covered casserole with small amount of water. Baking requires 2 to 3 times longer cooking than boiling.

COOKING CANNED VEGETABLES

Merely heat—do not boil. Season and serve immediately. Canned cream soups make quick, easy sauces to serve with vegetables. Use the juices from the canned vegetables themselves for soups, gravies, sauces or serve with vegetables.

PRESSURE COOKING

A pressure cooker not only saves time but preserves minerals, vitamins and flavor. Follow manufacturer’s directions.

COOKING FROZEN VEGETABLES

Follow directions on each package. Do not overcook.

SERVING VEGETABLES

Vegetables may be served in many ways—raw in salads, creamed, fried, scalloped, au gratin, and just plain buttered. The next few pages bring some suggestions.

ASPARAGUS

Snap off tough ends. Wash thoroughly; remove scales if sandy. Cook covered in about 1" boiling salted water; cook whole stalks upright in narrow deep pan or coffee pot 10 to 20 min., 1" lengths 10 to 15 min.

WAYS TO SERVE

Add butter, salt, pepper.

Top with melted butter to which has been added a few drops of lemon juice, minced chives, grated nutmeg or prepared mustard.

Top with Creamed Eggs or Goldenrod Eggs (p. 52).

Serve on toast; top with creamed dried beef, ham or chicken.

Top with Hollandaise Sauce (p. 122); sometimes add a tsp. dry mustard.

Top with Mushroom, Cheese, Almond, Egg or Lemon Butter Sauce (pp. 122, 123).

Sprinkle with grated cheese and broil until cheese melts.

Sprinkle with buttered toast crumbs or chopped almonds or peanuts or pimiento strips.

Garnish with sieved or sliced hard-cooked egg or with lemon wedges.

Wash. Cut off outer rim of pods. Shell like peas. Cook covered in ½ to 1" boiling salted water, 20 to 25 min.

LIMA BEANS

Wash. Cut off outer rim of pods. Shell like peas. Cook covered in ½ to 1" boiling salted water, 20 to 25 min.

WAYS TO SERVE

Add butter, salt, pepper.

Combine with corn, whole-kernel or cream style, and garnish with pimiento.

Add sauteed mushrooms.

Combine with cream, salt, pepper. Bake, covered, 1 hr. at 350°.

Mix with sour cream, salt, pepper, chives and put in hollow of baked squash.

GREEN OR WAX BEANS

Wash, snip off ends. Cook covered in about ½ to 1" boiling salted water; cook whole beans 15 to 20 min., 1" lengths 15 to 20 min., thin lengthwise strips (French style) 10 min.

WAYS TO SERVE

Add butter, salt, pepper.

Top with Hollandaise, Mushroom, Cheese, Almond, Egg or Lemon Butter Sauce (pp. 122, 123).

Top with browned onion rings in cream, seasoned with salt and nutmeg.

Add cooked tiny green onions.

Sprinkle with grated cheese or sauteed mushrooms.

Sprinkle with toasted chopped almonds, peanuts or bacon bits or buttered toast crumbs.

BEETS

Cut off all but about 2" of tops. Wash. Cook whole, covered, in boiling salted water to cover, until tender, 30 to 45 min. Drain. Pour cold water over; rub off skins. Serve whole or sliced or diced. Reheat with seasonings.

WAYS TO SERVE

Add butter, salt, pepper; and basil, savory or caraway.

Combine with cream, dash of horse-radish.

Combine with equal amounts of vinegar and sugar boiled until syrupy; may add a clove.

Slice and combine with onion and hard-cooked egg chopped together, mix with cream, dash of prepared mustard, horse-radish, salt and pepper.

Sprinkle with minced chives or parsley.

Cook shredded raw beets, covered, in water just covering bottom of pan. Season with salt, pepper, sugar, butter, lemon or orange juice.

BROCCOLI

Wash. Trim tips of stems. Make 3 to 4 gashes through stems.

Cook upright in pan, covered, in about 1" boiling salted water, 10 to 15 min.

For Italian style, partially cook; then sauté in butter or oil; sprinkle with Parmesan cheese.

WAYS TO SERVE

Asparagus, p. 138.

BRUSSELS SPROUTS

Remove loose and discolored leaves. Trim tips of stems. Wash. Cook, covered, in about ½ to 1" boiling salted water 8 to 10 min.

WAYS TO SERVE

Add butter, salt and pepper, a little lemon juice.

Top with sautéed mushrooms.

Sprinkle with crisp bacon bits, minced parsley or chives.

CABBAGE

Wash. Cut into wedges, remove core; or shred. Cook, covered, in about ½ to 1" boiling salted water, 10 to 15 min.

For red cabbage, add a little lemon juice or vinegar to keep color bright.

May simmer in cream or milk in place of water, but do not boil milk.

WAYS TO SERVE

Add butter, salt, pepper.

Blend with well seasoned cream, Cream or Cheese Sauce (p. 122).

Mix with corn; sprinkle with crisp bacon bits.

Sprinkle with buttered toast crumbs or caraway seeds.

Add 1 beaten egg, 1 tbsp. lemon juice, 2 tbsp. butter to hot cooked shredded head of cabbage, well drained.

CARROTS

Remove tops. Scrape or pare thinly or scrub with brush. Cook, covered, in about ½ to 1" boiling salted water. If whole, cook 15 to 20 min.; if sliced or diced, 10 to 20 min.; or shredded, 5 min. Dash of sugar, orange rind or apple slice may be added to cooking water.

WAYS TO SERVE

Add butter, salt, pepper; dash of lemon or thyme, if desired.

Cream with celery; garnish with ripe olives.

Top with cooked little green onions and Lemon Butter Sauce (p. 123).

Top with a little Hard Sauce (p. 170) and sprinkling of grated orange rind.

Sprinkle with parsley or mint leaves or sauteed onions.

Simmer 2 cups cooked carrot strips with ¼ cup each butter and sugar until soft and glazed. Add 1 tbsp. mint sauce, fresh or bought ready-prepared.

Steam with bit of water in covered baking pan in oven. Serve with sprig of mint or parsley stuck in end of each carrot.

CAULIFLOWER

Wash well. Remove green stalks. Cook, covered, in about ½ to 1" unsalted water. If whole, cook 20 to 30 min.; broken into flowerets, 8 to 15 min., just until tender. Add salt after cooking to keep color white; also add a little lemon juice or vinegar to the cooking water.

WAYS TO SERVE

Add butter, salt and pepper.

Top with Mushroom, Cheese, Almond, Lemon Butter, Egg or Curry Sauce (pp. 122, 123).

Top with Cream Sauce (p. 122) to which cut-up dried beef frizzled in butter has been added.

Sprinkle with grated cheese and broil until cheese melts.

Stick salted almonds or peanuts into whole cooked head. Serve with Cream Sauce (p. 122).

Stick cubes of cheese into whole cooked head. Place in casserole with small amount of cream; top with buttered crumbs and crisp bacon bits and brown in oven.

CELERY

Remove leaves; trim roots. Wash thoroughly. Reserve inner stalks to serve raw. Dice outer stalks; cook, covered, in about 1" boiling salted water 10 to 20 min.

WAYS TO SERVE

Add butter, salt and pepper.

Top with Cream, Hollandaise, Egg or Cheese Sauce (p. 122).

Combine with cooked cauliflowerets or peas.

Sprinkle with grated cheese, buttered toast crumbs, crisp bacon bits, toasted chopped almonds or peanuts, or minced parsley or chives.

CORN

Just before serving, remove husks and silk. Line bottom of pan with some of husks; place corn on top. Cook, covered, in about 1" boiling unsalted (salt toughens) water, 3 to 6 min. Add a little sugar in cooking water.

WAYS TO SERVE OFF THE COB

Add butter or cream, salt, pepper.

Combine with sauteed onion and green pepper.

Combine with cooked little green onions.

Combine with baby green Limas as succotash.

Combine with meat in stuffed green peppers, or as filling in stuffed baked tomatoes.

Sprinkle with crisp bacon bits; parsley; chives or pimiento; or chopped green pepper.

Combine canned cream style and whole kernel corn. Add butter, seasonings.

SPECIAL TREAT SCALLOPED CORN

Combine no. 303 can cream style corn, ½ cup milk, ½ cup cracker or bread crumbs, ¼ cup each chopped onion and green pepper, salt, pepper, 1 tbsp. butter. Bake 30 min. in mod. oven (350°). 4 servings.

EGGPLANT

Wash; do not soak. Paring not necessary unless skin is tough. Slice, cube or cut in strips. Cook, covered, in about ½" boiling salted water 10 to 15 min. Or, season with salt, pepper; dip in flour or dry bread or cracker crumbs, egg, crumbs. Sauté in small amount of hot fat or French fry in hot fat (375°) to cover, 2 to 4 min. Or brush with butter and broil 5 to 10 min.

WAYS TO SERVE

Use boiled eggplant in scalloped and au gratin dishes combined with tomatoes, cheese.

Serve with Tomato Sauce (p. 123), catsup or chili sauce.

Combine with sautéed tomatoes (p. 145), or onions or green pepper.

Sprinkle with minced chives, parsley or grated Parmesan cheese.

Ham and Eggplant au Gratin (see p. 204).

ONIONS

Green: Wash; trim to about 5" lengths. Cook in about ½ to 1" boiling salted water, about 8 to 10 min.

Dry: Wash; remove loose layers of skin. Leave whole. Cook, covered, in about 1 to 2" boiling salted water—large, 30 to 35 min., small, 15 to 20 min. Or bake whole, in covered casserole, 50 to 60 min.

Canned: Heat in cream over hot water, or sauté in butter.

WAYS TO SERVE

Add butter, salt and pepper.

Top with well seasoned cream or Cream Sauce (p. 122).

Top with Cheese, Mushroom, Egg or Almond Sauce (pp. 122, 123).

Combine with sautéed tomato slices; plain, or with a sauce.

Combine with cooked carrot sticks and green beans.

Sprinkle with buttered toast crumbs; chopped toasted almonds; peanuts or crisp bacon; or paprika, parsley or pimiento.

Stuff onions by scooping out centers. Fill with bread crumbs or seasoned ground meat; bake.

Dip onion rings in milk and flour. Sauté in small amount of butter. Or French fry in hot fat (375°) to cover, until golden, 1 to 2 min.

PARSNIPS

Scrape or pare; or scrub with brush. Cook, covered, in 1" boiling salted water about 30 min.

WAYS TO SERVE

Add butter, salt and pepper.

Partially cook; slice and sauté in butter until golden.

Boil and mash; combine with whipped cream and nutmeg.

PEAS

Shell and wash just before cooking. Cook, covered, in about 1" boiling salted water 8 to 12 min. Drop in a few pods for flavor. May add a few mint leaves and a little sugar. May cook young, tender peas in milk or cream instead of water but do not boil.

WAYS TO SERVE

Add butter, salt and pepper.

Top with melted butter to which have been added a few drops lemon juice, minced chives, grated nutmeg or prepared mustard.

Top with well seasoned cream or Cream, Mushroom, Cheese, Egg or Almond Sauce (pp. 122, 123). Combine with cooked green onions, carrots, celery or tiny new potatoes.

Combine with sautéed mushrooms or onions.

Combine with fluffy white rice, sprinkled with paprika.

Sprinkle with grated Parmesan cheese; chopped toasted almonds or peanuts; or minced parsley, mint leaves or chives.

POTATOES, IRISH AND SWEET

Wash. Pare if desired. Cook, covered, in about 1" boiling salted water—whole, 30 to 40 min.; cutup or whole tiny new potatoes, 15 to 30 min. Or bake in mod. to mod. hot oven (350° to 400°) about 1 hr. Or fry in small amount of hot fat (see Potatoes Anna, below) or French fry in hot fat (375°) to cover, 5 to 8 min. or until brown.

POTATOES ANNA

Melt 2 tbsp. butter in heavy skillet. Arrange thinly sliced raw potatoes in 2 or 3 layers. Sprinkle each layer with salt, pepper; dot generously with butter. Cover; steam 15 min. Uncover; cook until tender and crispy brown on the bottom. Invert on serving plate. 6 servings.

IRENE’S SCALLOPED POTATOES

3 to 4 cups thinly sliced or coarsely grated raw potatoes

1 tbsp. minced onion

salt and pepper

2 to 4 tbsp. butter

1¼ cups milk, heated

Heat oven to 350° (mod.). Arrange potatoes in layers in 1½-qt. casserole. Sprinkle each layer with salt, pepper; dot with butter. Add hot milk. Bake uncovered about 1¼ hr. 4 servings.

POTATOES IN THE HALF-SHELL

Cut hot baked potatoes in half, lengthwise. Scoop out potato. Mash, season, add butter and heated milk. Whip until fluffy. Refill shells; sprinkle with grated cheese or paprika. Brown in mod. hot oven (400°).

PRESSURE CREAMED POTATOES

4 cups cubed raw potatoes (1" cubes)

1¼ cups milk

1 small onion, chopped

2 tbsp. butter

2 tbsp. flour

2 tsp. salt

¼ tsp. pepper

½ tsp. paprika

Combine ingredients in pressure saucepan. Bring pressure to 15 lb., let cool until pressure is reduced. Open, stir until blended. 1 cup grated cheese may be added. 4 to 6 servings.

HASHED CREAMED POTATOES

Chop finely leftover boiled or baked potatoes. Add half as much cream as potatoes; season. Heat in saucepan until thick, 10 to 15 min. For company, pour into casserole, top with buttered Wheaties, brown in oven.

CANDIED SWEET POTATOES

See Yams, p. 145.

RUTABAGAS

Cook and serve like turnips (p. 145).

SPINACH

All greens may be prepared in the same way as spinach. Cut off root ends and any damaged leaves. Wash thoroughly. Cook, covered, 3 to 10 min., using only the water that clings to the leaves after washing. Season.

WAYS TO SERVE

Add butter, salt and pepper; dash of lemon juice or vinegar; or prepared horse-radish.

Top with Cream, Egg or Almond Sauce (pp. 122, 123).

Sprinkle with sieved or sliced hard-cooked egg; chopped toasted almonds or peanuts; sauteed mushrooms; or crisp bacon bits.

Add partly thawed pkg. frozen chopped spinach to 1 cup Thick Cream Sauce (p. 122). Add ⅛ tsp. nutmeg. Cover and cook over boiling water 15 min., stirring occasionally. 4 servings.

SQUASH

Summer (the small scalloped and crook-necked ones and zucchini): Wash; do not pare. Remove stems and blossom ends. Slice or cube. Cook, covered, in about ½" boiling salted water until tender, 10 to 15 min. May add a little oil or butter during cooking for flavor.

Winter (acorn, Hubbard, etc.): Wash. Cut into individual servings. Bake, covered, or cut side down on shallow pan with about ¼" water (may season before or after baking with salt, pepper, butter), in mod. hot oven (400°) until tender, 30 to 60 min.

WAYS TO SERVE

Add butter, salt and pepper. For summer varieties add Worcestershire sauce and onion; lemon juice; minced parsley or chives.

Top summer varieties with Hollandaise Sauce, Tomato Sauce (pp. 122, 123), catsup or chili sauce.

Fill hollows of baked winter squash with cooked seasoned Lima beans mixed with sour cream and chives or cooked sausage meat sprinkled with parsley or chives.

Mashed; serve with a little whipped cream, sugar, nutmeg; or with brown sugar, butter or canned butterscotch sauce.

TOMATOES

Wash. Peel, if desired. To peel easily, first dip in hot water 30 seconds, then in cold. Or hold on fork over direct heat until skin splits. Cut into quarters. Simmer gently with no added water about 10 min. Season with salt, pepper and sugar, if desired. Or cut into slices, dip in flour, sauté slowly in butter.

WAYS TO SERVE

Add minced onion, parsley or sweet basil.

Sprinkle with toasted bread crumbs or croutons browned in lightly flavored garlic butter, just before serving.

Sauté seasoned fresh tomato halves in butter. Remove, then brown small amount cream in skillet and serve over tomatoes.

Bake layers of sliced tomatoes and onions, soft bread crumbs and parsley, seasoned and topped with cream and Wheaties, 1 hr. in mod. oven (350°).

TURNIPS

Turnips and rutabagas are cooked the same way. Scrub. Peel as thinly as possible. Cook, covered, in 1" boiling salted water — whole, 20 to 30 min.; sliced or diced, 15 to 20 min.

WAYS TO SERVE

Dice; add butter, salt, pepper.

Mash, with a little whipped cream; add salt and nutmeg.

YAMS

For cooking method see Potatoes, Irish and Sweet (p. 143).

WAYS TO SERVE

Bake; serve with butter.

Candied: Cover cooked yam or sweet potato halves or slices with equal amounts of brown sugar and butter. Simmer or bake until browned.

To Save Time: Use canned yams or sweet potatoes and canned butterscotch sauce instead of sugar and butter.

Dinner salads are light—not filling; they may be tangy or mild, to complement the meat or main course. One of the most satisfying salads for dinner is tossed greens with a well chosen French-type basic dressing.

USE A VARIETY OF THESE GREENS:

Head lettuce Leaf lettuce

Bibb or Boston lettuce

Romaine Escarole Curly endive

Watercress Spinach

FOR EXTRA FLAVOR ADD SOME OF THESE:

Green onions Leeks

Green peppers Tomatoes

Radishes Cucumbers Celery Cauliflowerets

(If tomatoes are used, place at side of salad after serving; never add, since they dilute the dressing.)

SOMETIMES TRY UNUSUAL ADDITIONS:

Sliced water chestnuts

Tiny croutons browned in garlic butter

Chopped tender raw asparagus stalks

Artichoke hearts Palm hearts

Parmesan and Roquefort cheese

Crisp bacon Sliced mushrooms

Ripe olives Anchovies

TOSSED GREEN SALAD

See picture, pp. 180-181.

Sprinkle salt in wooden bowl; rub cut clove of garlic over salt in bowl. Be sure greens are dry. Twist and tear (never cut) selection of greens into bowl. Add other vegetables, as onion, celery (see list above). Sprinkle with salt, pepper, paprika and a little dry mustard. Just before serving, pour oil (half olive, half salad oil, if desired) over greens; toss lightly until leaves glisten. Then pour over greens half as much vinegar (mixture of different vinegars and lemon juice, if desired) as oil used. Toss again, serve immediately.

BEST TOSSED SALAD

1 large head lettuce

1 bunch leaf lettuce

½ small bunch endive (about 1 cup)

½ small bag spinach

¼ cup olive oil (or half salad oil may be used)

2 tbsp. white tarragon vinegar

1½ tsp. salt

1 small clove garlic, put through press or minced

⅛ to ¼ tsp. fresh ground pepper

⅛ to ¼ tsp. flavor extender (p. 124)

Use choice part of greens, discard stems and cores. Tear greens in bite-size pieces (do not cut). Have them dry and cold. Other greens may be used but keep about this amount. Toss together with oil until leaves glisten. Add vinegar combined with rest of ingredients. Toss again. Serve immediately. 6 to 8 servings.

WILTED GREENS

lettuce, spinach, endive or a combination

4 slices bacon, cut up

¼ cup vinegar

2 tbsp. water

1 qt. shredded greens

2 green onions, chopped

1 tsp. salt

pepper

1 chopped hard-cooked egg

Fry bacon until crisp, add vinegar and water. Heat. Combine greens, onion and seasoning. Pour hot mixture over greens; toss until wilted. Sprinkle egg over top. 6 servings.

GREEN AND WHITE SALAD

1 head lettuce

½ bunch endive

½ small head cauliflower

8-oz. can artichoke hearts

12 ripe olives, cut up

¼ cup olive or salad oil

2 tbsp. tarragon vinegar

1 tsp. salt

1 clove garlic, minced

12 shakes flavor extender (p. 124)

Tear greens in bite-size pieces. Break cauliflower in small pieces, cut artichoke hearts in half, olives in slices. Toss together. Add oil and toss until greens are coated. Add rest of ingredients and toss again. 4 to 6 servings.

FRESH SPINACH SALAD

½ lb. washed spinach, torn in shreds (4 cups)

1 small Bermuda onion, sliced

¼ cup diced celery

4 hard-cooked eggs, sliced

salt and pepper to taste

Toss ingredients together lightly. Chill. Just before serving, add ¾ cup Lemon Salad Dressing (p. 153); toss lightly. 6 to 8 servings.

GARLIC

Garlic clove may be sliced nearly through and allowed to stand in the oil an hour before serving. Or, the bowl may first be rubbed with salt; then with a cut garlic clove.

FRUIT SALAD COMBINATIONS

Diced apple, Tokay grapes halved and seeded, or green seedless grapes, diced celery, chopped nuts with Whipped Cream Dressing (p. 152).

Diced red apple, diced avocado, sliced celery with Sour Cream Dressing (p. 153).

Waldorf Salad (chopped apple, celery and nuts) with Whipped Cream or Fruit Dressing (p. 152) on a slice of chilled jellied cranberries.

Place slice of chilled pineapple on bed of greens. Put cream cheese ball in the center. Surround with 5 Bing cherries in which seeds have been replaced with almonds. Fruit Dressing (p. 152).

Orange and grapefruit sections, avocado slices, pomegranate seeds or sliced strawberries. Garnish with watercress, if desired. Serve with fruit dressing.

Melon wedges (cantaloupe or honeydew), Bing cherries, plum slices and/or green seedless grapes with fruit dressing.

Ambrosia Salad: Combine cut-up orange sections, diced apple, banana slices with Fruit Juice Dressing (p. 153). Top with plain or toasted coconut.

Diced fresh peaches, green seedless grapes and peanuts with Whipped Cream Dressing (p. 152).

Diced fresh pineapple and strawberries with cream cheese balls rolled in chopped nuts. Fruit Dressing (p. 152).

Chill 14-oz. can pineapple chunks and no. 300 can Bing cherries. Drain and add ¼ cup chopped pecans and ½ cup heavy cream, whipped, and 1 tbsp. mayonnaise. Serve on lettuce.

Two long slices of banana centered with cubes of cranberry or some other tart jelly and chopped nuts. Whipped Cream Dressing (p. 152).

Bananas cut in half and sliced lengthwise. Place 3 slices for each salad on lettuce, garnish with watercress. Top with Creamy Orange Dressing (p. 153).

COLE SLAW

½ medium head of cabbage

1 medium onion, chopped

2 tbsp. vinegar

¼ cup sour or heavy cream

¼ cup salad dressing

¼ tsp. salt

dash of pepper

½ tsp. dry mustard

paprika

Shred cabbage very thin; place in plastic bag in refrigerator to crisp. Combine cabbage, onion, vinegar in bowl. Mix cream, salad dressing and seasonings; toss with cabbage. Sprinkle with paprika. 6 servings.

CABBAGE PATCH SALAD

Combine 2 cups finely shredded cabbage, ½ cup grated carrots, ¼ cup chopped green pepper, 2 tbsp. chopped green or dry onion. Season with salt and pepper; add Frenchaise dressing (p. 153). Toss lightly. 6 servings.

VEGETABLE MEDLEY

Cook a pkg. of frozen mixed vegetables 8 min. Drain and chill. Marinate in 2 tbsp. French Dressing (p. 152) until serving time. Add 2 tbsp. mayonnaise and crumbled Roquefort cheese, if desired. Serve on lettuce. 4 or 5 servings.

From a Can: Mixed marinated vegetables come in both 8-oz. and 15-oz. cans. Chill, drain and combine with mayonnaise. Serve on lettuce. Large can serves 4, small can, 2.

CABBAGE-CUCUMBER SALAD

Combine 3 parts crisp shredded cabbage with 1 part diced unpared cucumber. Add minced chives or green onions and celery seed. Season with salt and pepper; add mayonnaise to moisten.

OTHER VEGETABLE COMBINATIONS

Chilled cooked asparagus, sliced hard-cooked egg, sliced tomato, French Dressing.

Raw cauliflowerets, slivered raw carrots, blanched almonds with mayonnaise.

Overlapping slices of cooked beet, cucumber and onion. French Dressing.

Small tomatoes stuffed with cottage cheese and chives; or with chopped celery, onion, green pepper.

Cooked green beans, cooked carrot slices, diced celery, a little onion. Marinate in French Dressing. Toss with mayonnaise.

TOMATO SPECIAL

4 large tomatoes

salt and pepper

2 medium Bermuda onions, chopped fine

½ cup minced parsley

Slice tomatoes ½" thick; arrange half the tomato slices in a deep platter. Sprinkle with salt and pepper. Cover with second layer of tomatoes; sprinkle with salt and pepper. Spread onion ¼" thick) over tomato slices, then parsley (also ¼" thick). Dribble Special Dressing (p. 153) over top. Chill thoroughly 1 hr. or overnight. 8 servings.

CHEESE MARINATED ONIONS

Sliced raw onions with elegant marinade of Roquefort cheese and olive oil.

3 oz. Roquefort cheese, crumbled

½ cup olive or salad oil

2 tbsp. lemon juice

1 tsp. salt

½ tsp. sugar

dash of pepper

dash of paprika

4 medium sweet onions, thinly sliced

Mix all ingredients except onion slices. Pour over onion and chill thoroughly. 6 servings.

BUFFET SALAD

1 small head cauliflower

1 medium mild onion

3½-oz. bottle stuffed olives

¼ cup Roquefort cheese

1 small head lettuce

½ cup French dressing

Break cauliflower in small pieces, thinly slice onion and olives, crumble cheese, break lettuce in bite-size pieces. Toss together; pour French Dressing (p. 152) over all, and toss again. 6 to 8 servings.

CAULIFLOWER-ORANGE SALAD

Mix 2 cups raw cauliflowerets, 2 cups orange wedges cut in pieces, ¼ cup finely chopped green pepper and 1 tbsp. onion juice. Serve on greens with Lemon Salad Dressing (p. 153). 6 to 8 servings.

ORANGE-ONION SALAD

Cut through skin and membrane of 2 or 3 oranges. Cut in ¼" thick slices. Slice 1 Bermuda onion paper thin. Alternate slices of orange and onion on curly endive or lettuce. Serve with French Dressing (p. 152). 6 servings.

BEETS-IN-CREAM SALAD

Chill no. 2 can baby beets. Drain and leave whole or slice. Add 1 cup sour cream and 1 tsp. salt. Chill thoroughly. Serve on lettuce or as relish. Especially good with fish. 6 servings.

FRUIT GELATIN MOLD

1 pkg. lemon or strawberry-flavored gelatin

1 cup hot water

1 cup syrup from fruit and cold water

2 oranges, diced

1 cup pineapple chunks, drained

1 banana, sliced

1 apple, diced

½ cup broken walnuts

Dissolve gelatin in hot water. Add syrup and cold water; chill until partially set. Add fruits and nuts; chill until firm. Unmold on lettuce. Pass your choice of dressing. 6 servings.

SEA DREAM SALAD

1 pkg. lime-flavored gelatin

1 cup hot water

1 cup cucumber juice (2 medium cucumbers)

1 small onion, grated

½ tsp. salt

⅛ tsp. cayenne

Dissolve gelatin in hot water. Grate cucumbers and strain to get juice; reserve pulp. Add cucumber juice and remaining ingredients. Pour into 8." ring mold; chill until firm. Unmold on lettuce or endive. Add cucumber pulp to 1 cup mayonnaise for dressing. Arrange tomato wedges around outside. 4 to 6 servings.

TWO-SEASON PERFECTION SALAD

1 tbsp. (1 envelope) unflavored gelatin

¼ cup cold water

1½ cups hot water

1 tbsp. vinegar

1 tbsp. lemon juice

1 tsp. salt

1 cup finely shredded cabbage

1 cup chopped celery

2 finely chopped pimientos

6 chopped sweet pickles

Soften gelatin in cold water; dissolve in hot water. Add vinegar, lemon juice and salt; chill until partially set. Add vegetables; chill until firm. Unmold and serve on lettuce with mayonnaise.

Spring Variation: 1 cup diced cucumber, ½ cup each of sliced green onions and radishes, 1 cup chopped celery may be used.

BEET HORSE-RADISH MOLD

no. 2 can beets

3 tbsp. vinegar

1 pkg. lemon-flavored gelatin

½ tsp. salt

2 tbsp. onion juice

2 tbsp. prepared horse-radish

¾ cup diced celery

Drain liquid from beets; add water to make 1½ cups. Heat water and vinegar; add gelatin and dissolve. Add salt and onion juice; chill until partially set. Add horse-radish, celery and chopped beets. Chill until firm in large mold, 8" ring or individual molds. Unmold and serve on lettuce with mayonnaise. 6 to 8 servings.

FRENCH DRESSING

½ cup olive oil, salad oil or combination of the two

2 tbsp. vinegar

2 tbsp. lemon juice

½ tsp. salt

¼ tsp. dry mustard

¼ tsp. paprika

Put in jar and shake to blend. ¾ cup.

Roquefort: Add crumbled Roquefort cheese and ⅛ tsp. Worcestershire sauce.

Chiffonade: To ½ cup French Dressing, add 1 tbsp. each of chopped ripe olive, green pepper, finely cut chives; add 1 hard cooked egg (white sieved, yolk mashed).

Lorenzo: To ½ cup French Dressing, add 1 tbsp. chili sauce.

Piquant: To ½ cup French Dressing, add 2 tbsp. sugar, ½ tsp. each of celery seed and grated onion. Let 1 clove garlic stand in dressing 1 hr.

Note: The simplest French Dressing is made along with the salad as on p. 146.

RUBY RED DRESSING

½ cup currant jelly

¼ cup salad oil

2 tbsp. lemon juice

dash of salt

few drops onion juice

Beat jelly with fork until it is smooth; add rest of ingredients; mix thoroughly. Nice on orange, grapefruit or pear.

COOKED DRESSING

¼ cup sugar

¼ cup Gold Medal Flour

2 tsp. salt

2 tsp. dry mustard

4 slightly beaten egg yolks

1½ cups milk

½ cup mild vinegar

1 tbsp. butter

Mix dry ingredients; add egg yolks and milk; cook over hot water until thick, stirring constantly. Add vinegar and butter; mix well and cook until thick. 2 cups.

Fruit Dressing: Increase sugar to 6 tbsp. in Cooked Dressing. Substitute 1 cup unsweetened pineapple juice and ½ cup orange juice for milk.

Whipped Cream Dressing: Combine ½ cup Cooked Dressing with ½ cup heavy cream, whipped.

MAYONNAISE

Mayonnaise is the best choice for sea food, poultry, meat and cooked vegetable salads. It can be bought ready-made and easily varied as follows:

Frenchaise: Beat ¼ cup French Dressing into ½ cup mayonnaise.

Sour Cream Dressing: Add ½ cup sour cream to 1 cup mayonnaise; season to taste.

Tomato-Cucumber Mayonnaise: To 1 cup mayonnaise, add ½ cup each of drained diced tomato and cucumber, 1 tsp. minced onion and salt.

Fruit Salad Mayonnaise: To ½ cup mayonnaise add ¼ cup heavy cream, whipped.

Thousand Island: To 1 cup mayonnaise, add 2 tbsp. chili sauce, 1 tbsp. chopped dill pickle, 1 tsp. minced onion, 1 hard-cooked egg, chopped.

Russian Dressing: To ½ cup mayonnaise, add 1½ tbsp. chili sauce and few drops onion juice.

CREAMY ORANGE DRESSING

3-oz. pkg. cream cheese

¼ tsp. salt

2 tsp. sugar

few grains paprika and cayenne

3 tbsp. orange juice

1 tbsp. lemon juice

Blend all ingredients together. Nice on fruits.

FRUIT JUICE DRESSING

1 cup strained canned fruit juice

½ cup orange juice

¼ cup lemon juice

1 tbsp. each of grated lemon and orange rind

1 egg, slightly beaten

Mix together; cook over low heat, stirring constantly until it boils. Remove from heat and chill thoroughly. 1½ cups.

SPECIAL DRESSING

Crush 2 cloves garlic, add 1 tsp. salt, ½ tsp. pepper, 2 tsp. oregano, ½ tsp. dry mustard. Stir in ⅓ cup wine vinegar and 1 cup olive oil. Serve on vegetable salads accented with minced onion.

LEMON SALAD DRESSING

1 tbsp. salad oil

2 tbsp. flour

½ cup water

1 egg yolk

½ tsp. salt

½ tsp. dry mustard

¼ tsp. paprika

2 tbsp. lemon juice

¼ cup salad oil

Blend 1 tbsp. salad oil with flour and water. Bring to boiling, stirring constantly. Boil 1 min. Remove from heat; blend in remaining ingredients. Beat until smooth. 1¼ cups.

NO-KNEAD REFRIGERATOR ROLLS

See color picture p. 184.

2 pkg. active dry or 2 cakes compressed yeast

2 cups water (use warm water, 110°, with dry yeast; use lukewarm water, 85°, with compressed yeast)

½ cup sugar

2 tsp. salt

6½ to 7 cups sifted Gold Medal Flour

1 egg

¼ cup soft shortening

In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Beat thoroughly 2 min. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth; place in refrigerator. Punch down occasionally as dough rises in refrigerator. About 2 hr. before baking, cut off amount needed and return remaining dough to refrigerator. Shape (see opposite) into rolls and place on greased baking sheet. Cover. Let rise until light (1½ to 2 hr.). Heat oven to 400° (mod. hot). Bake 12 to 15 min. 4 doz. medium rolls.

A VARIETY OF SHAPES

Use same baking temperature and time for all these rolls.

Old-fashioned Biscuits: Form dough into balls ⅓ size desired. Place close together in a greased round pan.

Parkerhouse Rolls: Roll dough ¼" thick. Cut with biscuit cutter. Brush with melted butter. Make crease across each. Fold so top half slightly overlaps. Press edges together at crease. Place close together on pan.

Cloverleaf Rolls: Form bits of dough into balls about 1" in diameter. Place 3 balls in each greased muffin cup. Brush with butter for flavor.

Picnic Buns: Use ½ of No-knead Refrigerator Roll dough. Divide into 2 parts. Roll each into 7½" square (½" thick). Cut into 2½" squares. 1½ doz. buns.

Crescents: Roll dough scarcely ¼" thick into a 12" circle. Spread with soft butter. Cut into 16 pieshaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath.

QUICK DINNER ROLLS

Buy Brown ’n Serve Rolls from your neighborhood grocer or baker. Then, just before you pop them into the mod. hot oven (400°) to brown (6 to 8 min.), make variations to suit your fancy, such as the following.

Onion Rolls: Brush tops with beaten mixture of 2 tbsp. water to 1 egg yolk. Dip moistened tops into very finely chopped onion. Brown.

Herb Rolls: Brush tops with olive oil or butter. Sprinkle lightly with herbs of your choice: minced parsley or chives; or herbs such as dried or fresh thyme, sage, tarragon or basil. Brown.

Rum-flavored Rolls: After browning, brush hot Brown ’n Serve Rolls with Rum-flavored Frosting (below).

RUM-FLAVORED FROSTING

¾ cup sifted confectioners’ sugar

1 to 2 tbsp. cream

½ tsp. rum flavoring

Blend together, adding just enough cream to make smooth spreading easy.

HOT BUTTERED BREAD

crusty loaf of bread (French, rye, Vienna)

soft Herb Butter (see below)

With sharp knife, cut uniform slices ¾ to 1" thick. Spread soft plain or Seasoned Butter generously on one side of each slice. Stand upright, close together, in loaf form in bread loaf pan (lined, if desired, with aluminum foil). Fifteen minutes before serving time, heat oven to 400° (mod. hot). Heat loaf until piping hot and crusty, about 15 min. Transfer, still in loaf shape, to oblong bread tray and serve at once.

Herb Butter: Cream the butter until soft and fluffy, then stir in seasoning of your choice (minced parsley or chives, mustard, horseradish, pepper sauce, curry or any other seasoning desired).

For Garlic Butter: Cream butter in a bowl rubbed with a cut clove of garlic.

Recipes for other quick and easy breads, such as popovers, sweet rolls, biscuits, bread sticks, nut bread, corn bread, muffins, delicious for any meal of the day, are on pp. 25-29 and 62-63.

POCKETBOOK BISCUITS

Rolled Biscuit dough (p. 28 or Bisquick pkg.)

Heat oven to 450° (hot). Roll out biscuit dough ¼" thick. Cut into 3" rounds. Fold over (if desired, place about ½ tsp. red jelly in center before folding), then press edges together tightly. Bake 10 to 12 min. 12 biscuits.

JAM GEMS

Drop Biscuit dough (p. 28 or Bisquick pkg.)

¼ cup raspberry or other jam

Thin White Icing (below)

Heat oven to 450° (hot). Mix dough and fill greased muffin cups ⅔ full. Make a small indentation in top of dough in each cup and fill with ½ tsp. jam. Bake 10 to 12 min. Frost while warm.

Thin White Icing: Mix sifted confectioners’ sugar with cream or milk to spreading consistency. Add flavoring, if desired.

SALT-TOP BISCUITS

Drop Biscuit dough (p. 28 or Bisquick pkg.)

milk

coarse salt

caraway seeds (or celery salt)

Heat oven to 450° (hot). Mix dough and fill greased muffin cups ⅔ full. Slightly flatten by pressing dough with a spoon; moisten tops lightly with milk; sprinkle sparingly with coarse salt and a few caraway seeds (or celery salt). Bake 10 to 12 min.

CHEESE BISCUITS

Follow recipe for Biscuits on Bisquick pkg. or on p. 28—first mixing ½ cup grated sharp yellow American cheese with the Bisquick.

RUM-FLAVORED BISCUITS OR ROLLS

Follow recipe for Biscuits on Bisquick pkg. or on p. 28. Or follow recipe for Cinnamon Rolls on p. 29 except, in place of cinnamon and sugar, sprinkle seedless raisins over the dough (spread with butter) before rolling up. After baking, brush while hot with Rum-flavored Frosting (p. 155).

MAPLE NUT LOAF

2½ cups sifted Gold Medal Flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 egg, well beaten

1 cup milk

¾ tsp. maple flavoring

1 cup coarsely chopped nuts

Grease a loaf pan, 9x5x2½", generously and dust with flour. Sift flour, sugar, baking powder, salt together into bowl. Add egg, milk, flavoring; and mix only until dry ingredients are moistened. Stir in nuts. Pour into prepared pan. Let stand 20 min. before baking. Heat oven to 350° (mod.). Bake about 1 hr.

White Nut Loaf: Omit maple flavoring.

For thin, even slices, wrap loaf in aluminum foil or plastic wrap and store 24 hr. before cutting.

FOR VARIETY

Your baker can supply you with delicious breads and rolls in fascinating variety. For homey, informal dinners, arrange a plate of assorted rolls; choice always adds interest. For a more formal dinner, the plainer the rolls, the more style they have as a meat course accompaniment.

BUTTER STICKS

Rolled Biscuit dough (p. 28 or Bisquick pkg.)

⅓ cup butter

Heat oven to 450° (hot). Roll biscuit dough into rectangle 6x10". Cut in half lengthwise. Cut each half into 12 strips (about ½x3"). Melt butter; pour half of it into oblong pan, 13x9½x2". Place strips in pan. Pour remaining butter over tops. Bake 10 to 15 min.

BOSTON BROWN BREAD

Rich and tasty with baked beans. Save time by buying it in cans at your grocer’s or baker’s.

Remove one end of can and loosen the loaf around top of can with a spatula; loaf will then slip out easily.

To heat, cut loaf in even slices with thin, sharp knife; then pile slices back into can. Heat in the uncovered can in same oven in which beans are baking.

Slices of Brown Bread may also be heated in top of double boiler, covered, over hot water. Or they may be toasted lightly, just enough to warm them through.

WHITE CAKE

A high, light, handsome cake, as extra good as it looks. Just follow simple directions on pkg. of Betty Crocker White Cake Mix. Finish with your favorite icing or topping (pp. 166-169) or serve uniced, warm from the oven.

VARIATIONS

White Coconut Cake: Bake in layers or in oblong. Frost with White Mountain Icing (p. 167) and sprinkle generously with shredded coconut.

Chipped Chocolate Cake: Fold into the batter 2 sq. shaved sweet, semisweet or unsweetened chocolate (2 oz. = about ½ cup). Spread Dark Chocolate Filling (p. 169) between lavers, White Mountain Icing (p. 167) over top and sides. Decorate with chocolate shavings.

Peppermint Candy Cake: Fold into the batter ⅓ cup finely crushed peppermint stick candy. Frost with Pink Mountain Icing (p. 167). Sprinkle with crushed peppermint stick candy.

White Nut Cake: Fold into the batter 1 cup finely chopped nuts just before pouring into oblong pan, 13x9½x2". Frost with Glossy Chocolate Icing (p. 167), Easy Penuche Icing (p. 167) or White Butter Icing (p. 166).

Cherry-Nut Cake: Add to the batter, with the first egg white, ½ cup finely chopped nuts and ½ cup chopped maraschino cherries, well drained. Frost with White Mountain Icing (p. 167). Decorate with bright red cherries.

Lady Baltimore Cake: Bake in layers. Finish with Lady Baltimore Filling and Icing (below).

Lady Baltimore Filling and Icing: Make 1½ times recipe for White Mountain Icing (p. 167). Into ⅓ of icing, blend ⅓ cup raisins, cut fine; ⅓ cup figs, cut in strips; ½ cup chopped walnuts. Spread both cooled layers with this filling. Put layers together. Cover top and sides with remaining icing.

WHOLE-EGG OR YELLOW CAKE

Fluffy, fine-textured and full-flavored. Follow easy directions on pkg. of Betty Crocker Yellow Cake Mix. Finish with your favorite topping or icing (pp. 166-169). Or serve uniced, warm from the oven.

VARIATIONS

Banana Cake: Stir ⅛ tsp. soda into the Mix before adding liquid. Use only ⅓ cup water and add ⅓ cup mashed very ripe bananas in first mixing period. In place of second ½ cup water, add, in 4 parts, ⅔ cup mashed bananas. Finish with whipped cream and sliced bananas.

Orange Cake: Fold 1 tbsp. grated orange rind into the batter. Frost with Orange Butter Icing (p. 166). Decorate with fresh orange sections (membrane removed).

Peanut Butter Cake: Add 1 tbsp. peanut butter with the first ½ cup water. Fold in ½ cup finely chopped peanuts. Finish with Broiled Peanut Butter Icing (p. 166).

Coconut Cream Cake: Prepare 1 pkg. quick vanilla pudding as directed on pkg. Chill. Meanwhile, bake cake in layers. Add about ½ cup shredded coconut to ⅓ of the cooled vanilla filling; spread between layers. Cover top and sides with rest of filling. Sprinkle with coconut (1½ cups).

Maple Nut Cake: Add 1½ tsp. maple flavoring with the water, and add ½ cup finely chopped nuts with the first egg. Frost with Maple Butter Icing (p. 166) or Satiny Beige Icing (p. 167).

MARBLE CAKE

See color picture on p. 239.

Fluffy, tender yellow cake marbled with chocolate. Make it deliciously and quickly from simple directions on pkg. of Betty Crocker Marble Cake Mix. Frost with Glossy Chocolate Icing (p. 167).

CHOCOLATE DEVILS FOOD CAKE

Rich, dark, chocolatey, smooth as velvet. Easy to make as directed on pkg. of Betty Crocker Chocolate Devils Food Cake Mix. Serve uniced, warm from the oven, or finish with your favorite icing or topping (pp. 166-169).

VARIATIONS

Mocha Devils Food Cake: Stir 3 tbsp. powdered coffee into the Mix before adding liquid. Or add 1 cup cold strong coffee in place of water. Frost with Mocha Butter Icing (p. 166).

Cherry-Chocolate Cake: Bake in layers or oblong. Frost with Cherry Butter Icing (p. 166) to which ½ cup finely chopped well drained maraschino cherries has been added.

Fudge Nut Cake: Fold into the batter ⅔ cup finely chopped nuts. Frost with Browned Butter or Glossy Chocolate Icing (pp. 166, 167).

Pep-o-mint Devils Food Cake: Fold into the batter ¼ tsp. peppermint extract or 2 drops oil of peppermint. Frost with White Mountain Icing (p. 167). Sprinkle with bits of peppermint stick candy.

Candle Cupcakes: Bake in cupcakes as directed on pkg. Frost with White Mountain Icing (p. 167). Place a candle in center of each. For Christmas, use red candles and decorate around them with holly clusters made of small petal-like pieces of maraschino cherries and thin pieces of cut-up citron or green gumdrops. Light candles just before serving.

CUPCAKES

Directions for White, Yellow, Chocolate and Honey Spice Cupcakes appear on boxes of Betty Crocker Cake Mixes. Bake the variety you want, the good and easy way.

HONEY SPICE CAKE

Rich and tender, with honey and spice and everything nice. Follow simple directions on pkg. of Betty Crocker Honey Spice Cake Mix. Finish with your favorite icing or topping (pp. 166-169). Delicious, too, served uniced, warm from the oven.

VARIATIONS

Mocha Spice Cake: In place of water, use 1 cup cold coffee. Frost with Mocha Butter Icing (p. 166). If you use powdered instant coffee, dissolve 2 tbsp. of it in ½ cup boiling water, then fill cup with cold water. Coffee must be cold when added to Mix.

Quick Prune Cake: Stir into the batter 1½ cups cut-up pitted well drained cooked prunes (easily cut with coarse blade of food chopper) and ⅓ cup finely chopped nuts. Frost with White Butter Icing (p. 166) or Easy Penuche Icing (p. 167).

Pumpkin-Walnut Cake: Stir ½ tsp. soda into the Mix before adding water. In place of second ½ cup water, add 1 cup mashed cooked pumpkin (canned). Fold in ½ cup finely chopped nuts. Finish with White Butter or Browned Butter Icing (p. 166). Or serve warm from oven as a dessert with Hard Sauce (p. 170).

Honey-Coconut Spice Cake: Bake in oblong pan. Spread warm cake in pan with Honey-Coconut Topping (below).

Applesauce Cake: Stir ¼ tsp. soda into the Mix before adding water. In place of second ½ cup water, add 1 cup thick applesauce (sweetened or unsweetened). Fold in ⅓ cup chopped nuts. Finish with Lacy Sugar Topping (p. 81) or Easy Penuche Icing (p. 167).

Black Walnut Spice Cake: Fold into the batter ⅔ cup finely chopped black walnuts. Frost with White or Browned Butter Icing (p. 166).

Honey-Coconut Topping: Mix 4 tbsp. soft butter, ⅓ cup honey, 2 tbsp. cream, 1 cup shredded coconut, dash of salt. After spreading on cake, place 3" under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn.

ANGEL FOOD CAKE

Fluffy, high and deliciously tender. Just follow the easy directions on pkg. of Betty Crocker Angel Food Cake Mix. Preferred by many uniced. Whipped cream toppings (p. 168) and butter icings (p. 166) make a beautiful finish. See picture, p. 240.

VARIATIONS

Cherry-Nut Angel Food Cake: At the last, fold in gently ½ cup chopped maraschino cherries, drained on paper towel, and ½ cup chopped nuts. Frost with Cherry Butter Icing (p. 166).

Coconut Angel Food Cake: At the last, gently fold in 1 cup finely shredded coconut. Frost with White Mountain Icing (p. 167) and sprinkle generously with shredded coconut.

LEMON CUSTARD ANGEL FOOD

Sunshine gold...with the delicate tang of fresh lemon ... the rich moistness of custard...the high lightness of 13-egg angel food. So easy to make with Betty Crocker Lemon Custard Angel Food Mix. Arrange slices of it around a bowl of rich vanilla ice cream for an extra-special treat.

Mocha Angel Food Cake: Mix 1 tbsp. powdered instant coffee with the flour mixture. Frost with Mocha Butter Icing (p. 166).

Maple Nut Angel Food Cake: Omit almond extract and vanilla and use 1 tsp. maple flavoring. Gently fold in at the last ⅓ cup finely chopped pecans. Frost with Maple Butter Icing (p. 166).

Marble Angel Food Cake: Omit almond extract and use 2 tsp. vanilla. Divide batter into 2 parts. Into one half of batter, fold gently 2 tbsp. sifted cocoa. Drop spoonfuls into pan alternating white and chocolate batter. Cut through batter several times with spoon. Frost with Chocolate, White or Lemon Butter Icing (p. 166).

LOVELIGHT YELLOW CHIFFON CAKE

2 eggs, separated

1½ cups sugar

2¼ cups sifted Softasilk Cake Flour

3 tsp. baking powder

1 tsp. salt

⅓ cup cooking (salad) oil

1 cup milk

1½ tsp. flavoring

Heat oven to 350° (mod.). Grease generously and dust with flour 2 round layer pans, 8" by at least 1½" deep, or 9x1½" or one oblong pan, 13x9½x2".

Beat egg whites until frothy. Gradually beat in ½ cup of the sugar. Continue beating until very stiff and glossy.

Sift rest of sugar, flour, baking powder, salt into another bowl. Add oil, half of milk, flavoring. Beat 1 min. medium speed on mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Add rest of milk, egg yolks. Beat 1 more min., scraping bowl constantly. Fold in meringue. Pour into prepared pans. Bake layers 30 to 35 min., oblong 40 to 45 min., until top springs back when lightly touched. Remove from pans. Cool. Spread Clear Orange Filling (p. 169) between layers and White Mountain Icing (p. 167) over top and sides.

With Whipped Cream and Fruit: Fill and top with sweetened whipped cream and berries or other cut-up fruit.

LOVELIGHT CHOCOLATE CHIFFON CAKE

2 eggs, separated

1½ cups sugar

1¾ cups sifted Softasilk Cake Flour

¾ tsp. soda

¾ tsp. salt

⅓ cup cooking (salad) oil

1 cup buttermilk (or sweet milk)

2 sq. unsweetened chocolate (2 oz.), melted

Heat oven to 350° (mod.). Grease generously and dust with flour 2 round layer pans, 8" by at least 1½" deep or 9xl½", or one oblong pan, 13x9½x2".

Beat egg whites until frothy. Gradually beat in ½ cup of the sugar. Continue beating until very stiff and glossy. Sift rest of sugar, flour, soda, salt into another bowl. Add oil, half of buttermilk. Beat 1 min. medium speed on mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks, chocolate. Beat 1 more min., scraping bowl constantly. Fold in meringue. Pour into prepared pans. Bake layers 30 to 35 min., oblong 40 to 45 min. Remove from pans. Cool. Frost.

Orange Chiffon Cake . . . with the fresh fruit flavor of oranges.

Cocoa Chiffon Cake . . . chocolatey-rich with the best cocoa. Both so easy... high... and light, made with Betty Crocker Chiffon Cake Mixes.

ONE-EGG CAKE

A good-and-easy butter cake.

2 cups sifted Softasilk Cake Flour

1 ¼ cups sugar

2 ½ tsp. baking powder

1 tsp. salt

⅓ cup soft shortening (such as Snowdrift or Crisco)

1 tsp. vanilla

1 cup milk

¼ cup unbeaten egg (1 large)

Heat oven to 350° (mod.). Grease well and dust with flour 2 round layer pans, 8x1 ½" or 1 square pan, 9x9x1¾".

Sift dry ingredients into bowl. Add shortening, vanilla, ⅔ of milk. Beat 2 min. medium speed on mixer or 300 strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining milk, egg. Beat 2 more min. Pour into prepared pans. Bake layers 25 to 30 min., square 30 to 35 min., until top springs back when lightly touched. Frost with your favorite icing.

Marble One-egg Cake: Follow recipe for One-egg Cake (above) except—to ½ of batter add mixture of 1 sq. unsweetened chocolate (1 oz.), melted, ¼ tsp. soda, 2 tbsp. water. Beat ½ min. Spoon chocolate and white batter alternately into prepared pans. Draw knife through several times for marbled effect. Frost cooled cake with Glossy Chocolate Icing (p. 167).

ONE-EGG CHOCOLATE CAKE

2 sq. unsweetened chocolate (2 oz.), cut up

½ cup boiling water

1 cup sifted Softasilk Cake Flour

1 cup sugar

½ tsp. soda

¼ tsp. baking powder

½ tsp. salt

¼ cup soft shortening (such as Crisco or Spry)

¼ cup buttermilk or sour milk

½ tsp. vanilla

1 egg, unbeaten

Heat oven to 350° (mod.). Grease well and dust with flour one square pan 8x8x2". Stir chocolate and water in mixing bowl until chocolate is melted. Sift dry ingredients together and stir in. Add shortening. Beat 1 min. medium speed on mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Add buttermilk, vanilla, egg. Beat 1 more min. Pour into prepared pan. Bake 35 to 40 min., until top springs back when lightly touched. When cool, frost with your favorite icing.

Orange One-egg Cake: Follow recipe for One-egg Cake (left) except—add ¼ tsp. soda with dry ingredients, and in place of 1 cup milk, use ¼ cup fresh or diluted frozen orange juice and ¾ cup milk. Omit vanilla. Beat in 1 tsp. grated orange rind with egg. When cool, ice with Orange Butter Icing (p. 166).

GOLDEN DATE CAKE

Dates in the cake, orange in the icing—delectable combination.

2 cups plus 2 tbsp. sifted Gold Medal Flour

1½ cups sugar

3 tsp. baking powder

1 tsp. salt

½ cup soft shortening (such as Snowdrift or Crisco)

1 cup milk

1½ tsp. vanilla

⅓ to ½ cup unbeaten eggs (2 medium)

1 cup pitted dates, cut up

½ cup coarsely chopped nuts

Heat oven to 350° (mod.). Grease well and dust with flour 2 round layer pans, 8 or 9x1½", or 1 oblong pan, 13x9½x2".

Sift flour, sugar, baking powder, salt together into bowl. Add shortening, milk, vanilla. Beat 2 min. medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs, dates. Beat 2 more min., scraping bowl constantly. Fold in nuts. Pour into prepared pans. Bake layers 35 to 45 min., oblong 40 to 45 min., until top springs back when lightly touched. Cool. Frost with Orange Butter Icing (p. 166).

HOT WATER SPONGE CAKE

Sometimes called Mock Sponge Cake.

1¼ cups sifted Softasilk Cake Flour

1½ tsp. baking powder

½ tsp. salt

3 eggs

¾ cup sugar

⅓ cup hot water

1 tsp. vanilla

½ tsp. lemon flavoring

Heat oven to 350° (mod.). Grease generously and dust with flour a square pan, 9x9x1¾". Sift together flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored (about 5 min.). Pour into large mixer bowl and beat in sugar gradually. Beat in on low speed hot water and flavorings. Quickly and thoroughly beat in dry ingredients. Immediately pour into prepared pan. Bake 25 to 30 min., until top springs back when lightly touched. Cool. Serve fresh with fruit, or top pieces of cake with sweetened whipped cream and berries, sliced peaches or bananas.

Cut dates up fine with wet scissors, after measuring.

WHITE BUTTER ICING

Easy uncooked icing.

⅓ cup soft butter or other shortening

3 cups sifted confectioners’ sugar

1½ tsp. vanilla

about 3 tbsp. cream or rich milk

Blend shortening and sugar. Stir in vanilla and cream until smooth.

VARIATIONS

Chocolate Butter Icing: Add 3 sq. unsweetened chocolate (3 oz.), melted.

Orange or Lemon Butter Icing: Use 1½ tbsp. grated rind and 3 tbsp. orange or lemon juice in place of vanilla and cream.

Maple Butter Icing: Use ½ cup maple syrup in place of vanilla and cream.

Mocha Butter Icing: Use 3 tbsp. strong black coffee in place of vanilla and cream.

Cherry or Strawberry Butter Icing: Use about 4 tbsp. maraschino cherry juice or 3 tbsp. crushed fresh or frozen strawberries (including juice) in place of cream.

Browned Butter Icing: Use all butter for shortening, and brown butter before blending with sugar.

PEPPERMINT PATTY ICING

Place chocolate peppermint patties on cake immediately after removing cake from oven. As patties melt, spread the chocolate and fondant to cover cake.

BROILED COCONUT ICING

3 tbsp. soft butter or other shortening

⅓ cup brown sugar (packed)

2 tbsp. rich milk or cream

½ cup Wheaties or shredded coconut

¼ cup chopped nuts

Mix together. Spread over warm 8" sq. cake in pan. Place 3" under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn.

BROILED PEANUT BUTTER ICING

¼ cup soft butter or other shortening

⅔ cup brown sugar (packed)

4 tbsp. rich milk or cream

1 cup finely chopped peanuts

4 tbsp. peanut butter

Mix together. Spread over cooled 13 x 9" oblong cake in pan. Place 3" under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn.

TO SAVE TIME AND WORK

Choose from the Betty Crocker Instant Frosting Mixes at your grocer’s. Open the box. Add boiling water. Stir ... and spread.

GLOSSY CHOCOLATE ICING

2 or 3 sq. unsweetened chocolate (2 or 3 oz.)

3 tbsp. shortening

⅓ cup milk

2 cups sifted confectioners’ sugar

¼ tsp. salt

1 tsp. vanilla

Melt over hot water chocolate and shortening. Blend in milk, confectioners’ sugar, salt, vanilla. Stir until smooth and thick enough to spread.

To thicken, stir over ice water.

To thin, stir over hot water.

EASY PENUCHE ICING

½ cup butter

1 cup brown sugar (packed)

¼ cup milk

1¾ cups sifted confectioners’ sugar

Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 min. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add confectioners’ sugar. Beat until thick enough to spread. If icing becomes too stiff, add a little hot water.

QUICKEST-EVER FROSTINGS

Easy. And so delicious. With Betty Crocker Instant Frosting Mixes. Your grocer has them in your choice of favorite flavors ... each one creamy smooth. Just add boiling water as directed on pkg. Stir.- Spread on cooled cake.

WHITE MOUNTAIN ICING

½ cup sugar

¼ cup white corn syrup

2 tbsp. water

¼ cup egg whites

1 tsp. vanilla

Blend sugar, syrup, water in saucepan. Boil rapidly until mixture spins a 6 to 8" thread (or 242°). When mixture begins to boil, beat egg whites until stiff enough to stand in peaks. Pour hot syrup in thin steady stream into beaten whites, beating constantly with rotary or electric beater until it stands in very stiff peaks. Blend in vanilla.

DELICIOUS VARIATIONS

Pink Mountain: Use 2 tbsp. maraschino cherry juice in place of water.

Peppermint: Fold in, after beating, ½ tsp. peppermint extract or 1 stick crushed peppermint candy.

Satiny Beige: Use brown sugar (packed) in place of granulated.

Allegretti: Ice cake with White Mountain Icing. Melt 1 sq. unsweetened chocolate (1 oz.) with ¼ tsp. shortening. Using teaspoon, drip chocolate around top edge of iced cake and let run down sides.

SWEETENED WHIPPED CREAM TOPPING

1 cup chilled heavy cream

¼ cup sifted confectioners’ sugar

Beat together until stiff in chilled deep bowl with cold rotary or electric beater.

VARIATIONS

Chocolate Fluff Topping: Fold in 2 milk chocolate nut bars (chopped into slivers).

Peanut Crunch Topping: Fold in ½ cup finely crushed peanut brittle.

Banana Cream Topping: Place banana slices on whipped cream on cake.

Mocha Cream Topping: Fold in 1 tbsp. powdered coffee.

Pineapple-Cherry Cream Topping: Fold in ¾ cup well drained crushed pineapple and ⅓ cup well drained maraschino cherries, cut in quarters.

STRAWRERRY FLUFF TOPPING

1 egg white

¾ cup sugar

¾ cup crushed strawberries with juice

Beat egg white until stiff. Beat in alternately sugar and strawberries (about 2 tbsp. at a time), beating well between additions and until mixture is very stiff. Serve at once.

COCOA FLUFF TOPPING

1 cup chilled heavy cream

½ cup sifted confectioners’ sugar

¼ cup cocoa

dash of salt

Mix in chilled bowl. Beat until stiff.

Delicious Addition: Sprinkling of toasted or salted almonds.

Choco-Mint Cream Topping: Fold in ⅓ cup cut-up solid chocolate peppermint wafers. Garnish with a few curls shaved from a wafer.

BANANA WHIP

Make not more than an hour before serving.

1 ripe banana, sliced

1 egg white, unbeaten

⅓ cup sugar

dash of salt

½ tsp. vanilla

½ tsp. lemon juice

Beat together until light and fluffy.

WHIPPED ICE CREAM

Whip ice cream with electric beater at medium speed or with wooden spoon until softened and smooth. Do not melt.

With Fruit: Spoon Whipped Ice Cream over cake and top with crushed raspberries or strawberries, or sliced bananas or sweetened sliced peaches.

CLEAR LEMON FILLING

1 cup sugar

4 tbsp. cornstarch

½ tsp. salt

1 cup water

2 tbsp. grated lemon rind

½ cup lemon juice

2 tbsp. butter

Mix in saucepan. Bring to boil; boil 1 min., stirring constantly. Chill before using.

CLEAR ORANGE FILLING

Make same as Lemon Filling above except–use 1 cup orange juice in place of water and 2 tbsp. orange rind in place of lemon. Use 1½ tbsp. lemon juice.

STRAWBERRY CREAM FILLING

1 pt. ripe strawberries

2 tbsp. sugar

1 tsp. gelatin soaked in 1 tbsp. cold water and dissolved over hot water

1 cup whipped cream (sweetened)

Mash most of berries. Stir in sugar. Blend in gelatin. Chill. When partially set, fold in cream. Garnish with unmashed berries.

DARK CHOCOLATE FILLING

1 large egg yolk

½ cup sugar

3 tbsp. cream

1 sq. unsweetened chocolate (1 oz.) cut up

1 tbsp. butter

Mix in saucepan. Cook and stir over med. heat only until bubbles appear around edge. Remove from heat. Beat until thick. Cool.

CUSTARD CREAM FILLING

⅓ cup sugar

¼ cup Gold Medal Flour

¼ tsp. salt

1¼ cups rich milk

1 egg or 2 egg yolks, slightly beaten

1½ tbsp. butter

1 tsp. vanilla or rum flavoring

Mix sugar, flour, salt in saucepan. Stir in milk. Cook over low heat, stirring until it boils. Boil 1 min. Remove from heat. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan, bring to boil. Stir in butter and flavoring. Cool.

Almond Cream Filling: Use part almond flavoring. Add about ½ cup toasted chopped blanched almonds when cool.

Date or Fig Cream Filling: Fold in about ½ cup each cut-up dates or figs and toasted nuts.

TIME - SAVING FILLINGS

Some of the quick pudding mixes at your grocer’s make delicious fillings for cakes.

DESSERT SAUCES

Easy sauces to top fresh-from-the-oven cakes, ice cream or other desserts.

VANILLA, LEMON OR NUTMEG SAUCE

1 cup sugar

2 tbsp. cornstarch

2 cups boiling water

4 tbsp. butter

2 tsp. vanilla or 2 tsp. lemon juice with 1 tbsp. grated lemon rind or 2 tsp. nutmeg

Mix sugar and cornstarch in saucepan. Gradually stir in water. Boil 1 min., stirring constantly. Stir in butter and flavoring. Serve hot. 2 cups sauce.

CLEAR ORANGE SAUCE

1 cup sugar

¼ tsp. salt

2 tbsp. cornstarch

1 cup orange juice

¼ cup lemon juice

¾ cup boiling water

1 tbsp. butter

1 tsp. each grated orange and lemon rind

Mix sugar, salt, cornstarch in saucepan. Stir in juices, water. Boil 1 min., stirring constantly. Remove from heat. Stir in butter and grated rind. Keep hot until time to serve. 2 cups sauce.

HARD SAUCE

Cream ½ cup soft butter, add 1½ cups sifted confectioners’ sugar gradually and cream until fluffy. Blend in 2 tsp. vanilla. Thin with cream as desired.

CARAMEL SAUCE

½ lb. vanilla caramels (about 36)

4 tbsp. water

Melt caramels in water over hot (not boiling) water. Stir to blend well. 1 cup sauce.

GLOSSY CHOCOLATE SAUCE

2 sq. unsweetened chocolate (2 oz.)

1 cup light corn syrup

½ tsp. vanilla

1 tbsp. butter

Melt chocolate in corn syrup over low heat. Remove from heat. Stir in vanilla and butter. 1 cup sauce.

BUTTERSCOTCH SAUCE

1½ cups brown sugar (packed)

½ cup white corn syrup

4 tbsp. butter

½ cup cream

1 tsp. vanilla

Mix brown sugar, syrup and butter in saucepan. Bring to boil over low heat. Remove from heat. Stir in cream and vanilla. 1 cup sauce.

TO SAVE TIME AND WORK

Use packaged quick pudding and pie filling mixes for dessert sauces. Many flavors are available at your grocer’s.

SNOWBALLS

Make batter as directed on pkg. of Betty Crocker White Cake Mix. Pour into 12 well greased custard cups (⅔ full). Tie waxed paper or aluminum foil loosely over tops. Steam 30 min. Serve warm, inverted in sauce dishes with hot Clear Red Sauce. 12 servings.

CLEAR RED SAUCE

½ cup sugar

2 tbsp. cornstarch

1 cup boiling water

¾ cup juice from cherries or raspberries

¼ tsp. almond extract

few drops red food coloring

Mix sugar and cornstarch in saucepan. Gradually stir in water and juice. Boil 1 min., stirring constantly. Stir in flavoring, coloring.

CRANBERRY HOLIDAY PUDDING

1¼ cups washed raw cranberries

1½ cups Bisquick

½ cup sorghum or molasses

½ cup warm water

2 tsp. soda

Mix cranberries and Bisquick. Mix sorghum, water, soda. Combine the two mixtures; mix well. Pour into greased and floured 1-qt. mold, or 3-lb. shortening can, or 2-lb. coffee can (⅔ full). Tie waxed paper loosely over top. Steam 2½ to 3 hr. Unmold onto serving platter. Serve hot with hot Easy Vanilla or Rum Sauce. 8 servings.

CHOCOLATE PUDDING

Make batter as directed on pkg. of Betty Crocker Chocolate Devils Food Cake Mix. Pour into 3 well greased no.2 cans (⅔ full). Tie waxed paper or aluminum foil loosely over tops. Steam 1½ hr. Remove from cans. Slice and serve warm with Easy Vanilla or Rum Sauce (below) or Hard Sauce (p. 170). Leftover pudding may be frozen for later use.

EASY VANILLA OR RUM SAUCE

1 cup sugar

½ cup cream or rich milk

½ cup butter, melted

1 tsp. vanilla or rum flavoring

Mix sugar and cream. Heat, but do not boil. When ready to serve, beat in butter with rotary beater. Stir in flavoring.

CREAMY SAUCE

1 egg, beaten until foamy

⅓ cup melted butter

1½ cups sifted confectioners’ sugar

1 tsp. vanilla

1 cup cream, whipped stiff

Into beaten egg blend butter, sugar and vanilla. Fold in the whipped cream.

TO SAVE TIME AND WORK

Choose your favorite steamed puddings, convenient in cans or packages on your grocer’s shelves. Delicious fig, date, English plum and other varieties are ready to serve.

SOFT CUSTARD DESSERT OR SAUCE

4 egg yolks or 2 whole eggs

¼ cup sugar

¼ tsp. salt

1½ cups milk, scalded

1 tsp. vanilla

Beat egg yolks or eggs in top of double boiler. Blend in sugar, salt, scalded milk. Cook over simmering water, stirring constantly, until mixture coats spoon. Cool quickly. Blend in vanilla. Serve in sherbet glasses topped with whipped cream. Or use as a sauce over cake or other desserts.

To Save Time: Use vanilla pudding mix for Soft Custard. And by using 1½ times as much milk as recipe on pkg. calls for, you can make a creamy Custard Sauce in no time.

Hidden Fruit: Pour chilled Soft Custard over chilled berries or fruit (cut-up grapes, oranges, bananas, peaches).

Baked Islands: Heat oven to 275° (slow). Drop meringue by small spoonfuls on brown paper on baking sheet. Bake 20 min., cover with brown paper and bake 20 min. more. Turn off heat. Leave in oven until cool.

Floating Island: Make Soft Custard, using 2 egg yolks and 1 whole egg. Beat the 2 leftover egg whites with ⅛ tsp. cream of tartar until frothy, then beat in gradually ¼ cup sugar. Beat until stiff and glossy. Bake (below, left) and float on custard. Or drop unbaked as “islands” on hot custard in serving dish. Chill.

BAKED CUSTARD

2 large eggs (or 4 egg yolks)

⅓ cup sugar

¼ tsp. salt 2

2 cups milk, scalded nutmeg, for flavoring

Heat oven to 350° (mod.). Beat eggs, sugar and salt together slightly to mix. Pour in the hot scalded milk. Strain into 6 custard cups or a 1½-qt. casserole and set in pan of hot water (1” up on cups or casserole). Sprinkle nutmeg over tops. Bake in oven or, tightly covered, on top of range 30 to 35 min., until silver knife thrust into custard comes out clean. Cool and serve.

Molded Custard: Add 1 more egg or 2 egg yolks and pour into buttered molds. Bake. Chill. Unmold. Serve with cream or fruits or fruit juice.

Molded Maple Custard: Before straining Molded Custard into cups, pour 1 to 1½ tbsp. maple syrup into each cup. Pour custard mixture in carefully in order not to disturb the syrup. Cool thoroughly before unmolding.

COOKED PUDDING AND PIE FILLING MIXES

These contain no eggs but make puddings that taste much like old-time creamy custards. Available in a number of flavors including vanilla, chocolate, lemon, butterscotch and caramel, they cook in only a few minutes. Directions on each pkg.

FOR EXTRA RICHNESS

Proceed as directed on pkg. After removing from heat, stir in 2 tsp. butter and, if desired, extra flavoring to taste. Then beat with rotary beater and cool slightly.

FLAVOR ADDITIONS

To Vanilla Pudding: Add 5 or 6 chocolate-covered cream-center mints, cut in small pieces. Stir just enough to swirl streaks of chocolate through the pudding.

To Lemon Pudding: Add 2 or 3 drops of lemon extract.

To Chocolate Pudding: Add ½ tsp. vanilla and dash of nutmeg. 1 sq. unsweetened chocolate (1 oz.) may be added before cooking.

To Butterscotch Pudding: Add ¼ tsp. maple flavoring and 2 drops of brandy flavoring.

INSTANT PUDDING AND PIE FILLING MIXES

You can make these in only 30 seconds. No cooking. Just follow directions on each pkg. Banana cream, pineapple cream and coconut cream puddings may be made from the vanilla mix by adding sliced bananas, drained crushed pineapple or shredded coconut. There are other flavors, such as chocolate and lemon.

Chocolate Malted Milk Pudding: Mix 1 to 2 tbsp. chocolate malted milk powder with 1 pkg. chocolate instant pudding mix. Use milk for liquid. Proceed as directed on pkg.

FLAVORED GELATIN DESSERT MIXES

Only liquid need be added to pkg. contents in a variety of flavors. Follow directions on pkg. Then as you choose, add drained cut-up fruit, marshmallows or nuts when slightly thickened.

Use your ingenuity in making delectable variations, such as:

Lime Ginger Jelly: Dissolve 1 pkg. lime-flavored gelatin in 1 cup hot water. Chill. As mixture thickens, beat with egg beater until frothy and stir in 1 cup ginger ale. Turn into mold. When set, unmold. Surround with apricot halves on pineapple slices.

Serve with Custard Sauce (p. 172) as a change from whipped cream.

LEMON SURPRISE CAKE

White cake baked with lemon filling beneath.

Prepare 1 pkg. quick lemon pie filling as directed on pkg. Spread in oblong pan, 13x9½x2". Let stand while making cake batter. Heat oven to 350° (mod.). Make batter as directed on pkg. of Betty Crocker White Cake Mix. Pour batter over lemon filling. Bake 35 to 40 min., until top springs back when lightly touched. Sift confectioners’ sugar over top. Serve warm.

FRESH PEACH OR BANANA SHORTCAKE

Bake cake in oblong pan as directed on pkg. of Betty Crocker Honey Spice, Yellow, Chocolate or White Cake Mix. Cut in squares and top with whipped cream and sliced peaches or bananas.

BOSTON CREAM PIE

Now you can make the old-time favorite easily with Betty Crocker Boston Cream Pie Mix. All in one package, you get mixes for (1) light, tender, homemade Yellow Cake, (2) soft, smooth, creamy, fresh-tasting Boston Cream Pie Filling and (3) perfect Chocolate Icing to top it off. Quick, complete directions are right on the package.

LITTLE UPSIDE - DOWN CAKES

In each of 24 muffin cups put:

½ tsp. butter

1 tsp. brown sugar about 1 tbsp. fresh or well drained canned fruit (thinly sliced or crushed)

Heat oven to 400° (mod. hot). Make Cupcake batter as directed on pkg. of Betty Crocker Yellow, White or Honey Spice Cake Mix. Pour half of batter over fruit, filling cups not more than ⅔ full. Fill remaining cups a scant ½ full for plain cupcakes. Bake 15 to 18 min., until tops spring back when lightly touched. Loosen and invert at once on platter. Serve warm with whipped cream.

THIN CHOCOLATE ICING

1 tbsp. shortening

1 sq. unsweetened chocolate (1 oz.)

1 cup sifted confectioners’ sugar

2 tbsp. boiling water

Melt shortening and chocolate over low heat. Blend in sugar and water. Beat only until smooth, not stiff.

FLAMING PEACHES

Sprinkle brown sugar in hollows of peach halves in baking dish. Dot with butter. Broil slowly until sugar crusts. Center each with sugar lump soaked 15 to 20 min. in lemon extract; light lumps and bring to table flaming. Pass ice cold Soft Custard Sauce (p. 172).

PEAR HÉLÈNE

Place a drained chilled canned or thawed frozen or poached fresh pear half (p. 69) in each individual dessert dish. Top with vanilla ice cream. Cover with ready-made or Glossy Chocolate Sauce (p. 170).

PARTY PEACH MELBA

6 peach halves (poached, if fresh–p. 69)

toasted almonds

8-oz. can red raspberries, 1 pkg. thawed frozen raspberries or 1 cup sweetened fresh raspberries

1 pt. vanilla ice cream

rum flavoring

Stud peach halves with almonds; put one in each individual dessert dish. Spoon raspberries over peaches. Chill. Whip ice cream (p. 168) to pouring consistency; blend in flavoring; pour over peaches. 6 servings.

POT DE CRÊME AU CHOCOLAT

¼ lb. German sweet chocolate

1 tbsp. sugar

½ cup cream

2 egg yolks, slightly beaten

½ tsp. vanilla

whipped cream

Melt chocolate over hot water. Gradually stir in the sugar and the cream until smooth. Remove from heat. Slowly blend in egg yolks and vanilla. Pour into small individual dessert dishes, such as demitasse cups. Chill. Serve with garnish of whipped cream. 4 servings.

EASY REFRIGERATOR PUDDING

Crumble a layer of crisp cookies in bottom of each individual dessert dish. Cover with layer of whipped cream. Repeat layers. Chill several hr.

EASY SNOW PUDDING

1 pkg. lemon-flavored gelatin

2 to 3 tsp. grated lemon rind

2 egg whites, stiffly beaten with 2 tsp. sugar

Custard Sauce (p. 172)

Prepare gelatin as directed on pkg. except – add lemon rind when gelatin is almost set, beat with rotary beater until frothy. Beat in egg whites, continuing until mixture holds its shape. Pile into sherbet glasses. Chill. Serve with cold Custard Sauce. 6 servings.

STIR - N - ROLL PASTRY

Insures a brown, flaky undercrust in fruit pies. Ideal for refrigerator pies, too.

8 OR 9” TWO-CRUST PIE

2 cups sifted Gold Medal Flour

1½ tsp. salt

½ cup cooking (salad) oil

¼ cup cold whole milk filling (see recipe for special pie being made)

Heat oven to 425° (hot). Mix flour, salt. Pour oil, milk into one measuring cup (but don’t stir). Pour into flour. Mix well. Press into ball. Cut into halves; flatten slightly.

Bottom Crust: Roll out one-half between waxed papers 12” square. Damp table top prevents slipping. Peel off top paper. If dough tears, mend without moistening. Place paper side up in pie pan. Peel off paper. Ease pastry into pan. Add filling. Trim crust evenly.

Top Crust: Roll as above. Peel off top paper. Place over filling, paper side up. Peel off paper. Trim evenly. Seal with fork or flute edge. Make 3 or 4 slits near center. Bake until golden brown, about 40 min.

BAKED 8 OR 9” PIE SHELL

Filling is piled into baked shell.

1⅓ cups sifted Gold Medal Flour

1 tsp. salt

⅓ cup cooking (salad) oil

3 tbsp. cold whole milk

Heat oven to 475° (very hot). Make Stir-N-Roll Pastry as for 8” Two-crust Pie at left. Roll out as for bottom crust. After placing rolled dough in pie pan, trim evenly. Flute edge. Prick bottom and sides thoroughly with fork. Bake 8 to 10 min., until golden brown.

8 OR 9” ONE-CRUST PIE

Filling and crust are baked together.

Follow recipe for 8 or 9” Pie Shell, but do not prick and do not bake until filling is added. Then bake as directed for special pie being made.

Roast Beef (p. 96) with satin-smooth Pan Gravy (p. 121) and fluffy mashed potatoes is a universal favorite.

Main Dishes

1. Everyday Pot Roast

2. Pepper Steak

3. Farmers’ Pork Chops

4. Barbecued Beefies

5. Chicken and Biscuits

6. Tuck-away Meat Loaf

7. Salmon Rarebit Pie

Tossed Green Salad

Use a selection of interesting greens and garnishes. Season with salt and freshly grated pepper. Add salad oil, then vinegar, and toss. Serve at once (p. 146).

Even Filled Cookies can be easy (p. 195).

Good Cookies the Easy Way

For many delicious cooky recipes, see pp. 82-83, 194-199.

Easy Sugar Cookies ... they’re Stir-N-Drop (p. 194).

Frosting a Cake

Swirl icing on cake with light, sweeping strokes.

Spread dough with soft butter, fold over, cut in narrow strips, tie in knots or form in twists.

Easy Refrigerator Rolls

Make hot, tempting rolls in a variety of shapes (p. 154).

STANDARD PASTRY 8 OR 9” TWO-CRUST PIE

2 cups sifted Gold Medal Flour

1 tsp. salt

⅔ cup shortening (add 2 tbsp. if using hydrogenated)

4 tbsp. water

filling (for pie chosen)

Mix flour, salt. Cut in shortening. Sprinkle with water; mix with fork. Round into ball. Roll half of dough 1” larger than inverted pie pan. Ease into pan, fill and trim edge. Roll out other half same way. Cut slits near center. Fit over filling, seal and flute. Bake as directed for special pie being made.

BAKED 8 OR 9” PIE SHELL

Filling is piled into baked shell.

1 cup sifted Gold Medal Flour

½ tsp. salt

⅓ cup shortening (add 1 tbsp. if using hydrogenated)

3 tbsp. water

Heat oven to 475° (very hot). Mix flour, salt. Cut in shortening. Sprinkle with water; mix with fork. Round into ball. Roll out 1” larger than inverted pie pan. Ease into pan, flute and prick pastry. Bake 8 to 10 min., until golden brown.

8 OR 9” ONE - CRUST PIE

Filling and crust are baked together. Follow recipe for 8 or 9” Pie Shell, but do not prick and do not bake until filling is added. Then bake as directed for special pie being made.

PASTRY MADE WITH A MIX

Just follow simple directions on pkg. of Betty Crocker Homogenized Pie Crust Mix in sticks for two-crust pie, one-crust pie, baked pie shell.

LEFTOVER PASTRY DAINTIES

Roll out trimmings from pie crust. Sprinkle with grated cheese, or with sugar and cinnamon mixed. Cut into fancy shapes. Bake as for tarts. Serve with salads, tea.

QUICK PIE FILLINGS

Prepared fruit pie fillings, canned or packaged, include apple, cherry, mincement, blueberry, other fruit.

Prepared cream pie fillings (quick pudding mixes) include vanilla, butterscotch, chocolate, lemon, lime, orange, other flavors.

Canned pumpkin (cooked and smoothly mashed).

Canned sliced apples.

Sweetened fresh frozen fruit (use only half the amount of sugar called for in a fresh fruit recipe).

APPLE PIE

Pastry for 8” Two-crust Pie (pp. 176, 185)

6 cups sliced tart, juicy apples

½ to ¾ cup sugar

¾ tsp. cinnamon or nutmeg

1 tbsp. butter

Heat oven to 425° (hot). Mix apples, sugar, spice. Heap in pastry-lined pie pan. Dot with butter. Cover with top crust. Seal and flute. Bake 50 to 60 min., until apples cook through.

VARIATIONS

Brown Sugar Apple Pie: Use brown sugar in place of granulated.

Dutch Apple Pie: 5 min. before pie is done, remove from oven and pour ½ cup heavy cream through slits in top crust. Return to oven and bake 5 min. more.

Compote Apple Pie: Before putting on top crust, thinly slice ¼ cup firm butter over the apples.

Spicy Apple Pie: Use in filling ¾ tsp. each nutmeg, ginger and cinnamon.

French Apple Pie: Use a single unbaked crust. Sprinkle over the filling a “crumb” or “rubbed-together” mixture of ½ cup butter, ½ cup brown sugar and 1 cup sifted Gold Medal Flour.

Cinnamon Candy Apple Pie: Omit spices and sprinkle over apples ¼ cup little red cinnamon candies.

Cheese-topped Apple Pie: Brush top crust of baked pie lightly with melted butter. Arrange thin slices of American cheese attractively over it, or sprinkle with grated cheese. Sprinkle lightly with nutmeg and set in mod. oven (350°) until cheese is lightly browned, about 10 min. Serve at once.

TO SAVE TIME

Use Betty Crocker Homogenized Pie Crust Mix in sticks for your pastry.

Use packaged sliced fresh apples or sliced unpeeled fresh red apples for the filling.

PEACH PIE

Pastry for 8” Two-crust Pie (pp. 176, 185)

⅔ cup sugar

3 tbsp. flour

⅓ tsp. cinnamon

3 cups sliced firm peaches

1 tbsp. butter

Heat oven to 425° (hot). Mix sugar, flour, cinnamon. Mix lightly through peaches. Heap in pastry-lined pie pan. Dot with butter. Cover with top crust. Bake 35 to 45 min.

FRESH BERRY PIE

Pastry for 8” Two-crust Pie (pp. 176, 185)

⅔ to ¾ cup sugar

4 tbsp. Gold Medal Flour

⅓ tsp. cinnamon

3 cups fresh berries (blueberries, blackberries, raspberries, strawberries, boysenberries)

1 tbsp. butter

Heat oven to 425° (hot). Mix sugar, flour, cinnamon. Mix lightly through berries. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust. Seal and flute. Bake 35 to 45 min.

FRESH CHERRY PIE

Follow directions for Fresh Berry Pie (above) except–use pitted sour pie cherries in place of berries, add 1 cup sugar and 3 drops almond extract.

CHERRY-BERRY PIE

Make same as Fresh Berry Pie (above) except–use 1½ cups each fresh red raspberries and pitted fresh red pie cherries. Use ⅔ to 1 cup sugar.

TOP-CRUST FRUIT AND BERRY PIES

Make and bake same as Two-crust Pies except–place fruit or berries directly in empty pie pan; make Pastry for One-crust Pie (pp. 176, 185) and place over filling. Trim evenly. Seal to rim of pan with fork or flute edge. Cut slits near center.

CANNED BERRY PIE

Pastry for 8” Two-crust Pie (pp. 176, 185)

½ to ⅔ cup sugar

2½ tbsp. flour

¼ tsp. cinnamon

⅓ cup juice from berries

2⅓ cups drained canned berries (any kind you choose)

1 tbsp. butter

Heat oven to 425° (hot). Mix sugar, flour, cinnamon and juice. Cook over med. heat, stirring constantly until mixture thickens and boils. Boil 1 min. Mix lightly with drained berries. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust. Seal and flute. Bake 35 to 45 min.

CANNED CHERRY PIE

Follow directions for Canned Berry Pie (above) except–use pitted sour red pie cherries and juice; use ¼ tsp. almond extract in place of cinnamon; may add a few drops red food coloring.

CANNED PEACH OR APRICOT PIE

Follow directions for Canned Berry Pie (above) except–use sliced peaches or apricots and juice instead of berries and juice.

TO SAVE TIME AND WORK

Use prepared fruit or berry pie-filling mix available at your grocer’s in many flavors. Just pour the filling into the crust!

DEEP DISH FRESH FRUIT PIES

Pastry for 8” One-crust Pie (pp. 176, 185)

2 cups peeled peaches, quartered

2 cups quartered plums

¾ to 1 cup sugar

2 tbsp. flour

2 tbsp. butter

Heat oven to 425° (hot). Place fruit in square pan, 8x8x2”, or 1½-qt. casserole. Mix sugar and flour and sprinkle over fruit. Dot with butter. Cover with top crust. Bake 30 to 40 min. Serves 6 to 8.

Note: For a thinner pie, omit flour.

VARIATIONS

In place of the plums in recipe above, use pitted sweet or sour cherries, raspberries or blueberries.

Or try pitted sour and sweet cherries instead of both peaches and plums.

Or use 6 cups sliced apples instead of peaches and plums, mixing 1 tsp. cinnamon with the sugar.

HOLIDAY MINCE PIE

Pastry for 8” Two-crust Pie (pp. 176, 185)

2½ cups mincemeat (chopped apple mixed in makes it extra fruity)

Heat oven to 425° (hot). Fill pastry-lined pie pan with mincemeat. Cover with top crust. Seal and flute. Bake 30 to 40 min., until golden brown.

Apricot-Mince Pie: Arrange layer of drained sweetened cooked apricots on bottom of pastry-lined pan (8”). Spread mincemeat over apricots, cover with top crust, seal and flute. Bake 40 to 45 min.

Blackberry-Mince Pie: Substitute well drained canned blackberries for ½ the mincemeat in filling for Holiday Mince Pie. Serve warm with Hot Blackberry sauce (below).

HOT BLACKBERRY SAUCE

1 tbsp. each sugar and cornstarch

1 cup blackberry juice (drained from canned berries)

1 tbsp. butter

⅛ tsp. salt

2 tbsp. lemon juice

Mix sugar and cornstarch in saucepan. Blend in blackberry juice. Cook until smooth and thickened, stirring constantly. Remove from heat. Stir in butter, salt, lemon juice.

SOUTHERN CHESS PIE

Much like Southern Pecan Pie.

Pastry for 8” One-crust Pie (pp. 176, 185)

1 cup brown sugar (packed)

½ cup granulated sugar

1 tbsp. flour

2 eggs

2 tbsp. milk

1 tsp. vanilla

½ cup butter, melted

1 cup pecans

Heat oven to 375° (quick mod.). Mix together sugars and flour. Beat in thoroughly eggs, milk, vanilla, butter. Fold in nuts. Pour into pastry-lined pan. Bake 40 to 50 min. Serve slightly warm, plain or with whipped cream.

CREAMY PUMPKIN PIE

Pastry for 9” One-crust Pie (pp. 176, 185)

1¾ cups canned pumpkin (no. 300 can)

1⅓ cups sweetened condensed (not evaporated) milk (15-oz. can)

1 large egg

½ tsp. salt

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. ginger

1 cup hot water

Heat oven to 375° (quick mod.). Line pie pan with pastry. Beat remaining ingredients together with rotary beater or electric mixer; pour into pastry-lined pan. Bake 50 to 55 min., until knife inserted in side of filling comes out clean. Just before serving, garnish if desired with thin layer of whipped cream.

QUICK EGGNOG PIE

A heavenly dessert for holiday and special entertaining.

Baked 9” Pie Shell (pp. 176, 185)

1 envelope unflavored gelatin

3 tbsp. cold water

2 cups commercially prepared eggnog (available from milk dealers)

1 cup heavy cream, whipped

¼ cup sugar

¼ tsp. salt

2 tsp. vanilla or 1 tsp. rum flavoring

½ tsp. almond extract

Soften gelatin in cold water. Warm eggnog over direct low heat; stir in the softened gelatin and continue heating until completely dissolved. Chill until partially set. Then beat until smooth. Into stiffly whipped cream, beat sugar, salt and flavorings; fold into eggnog mixture. Pour into baked pie shell. Chill 2 to 4 hr.

Garnish with grated nutmeg, toasted slivered almonds, shredded coconut or holly clusters made from cut-up maraschino cherries and angelica.

VANILLA CREAM PIE

Baked 8” Pie Shell (pp. 176, 185)

½ cup sugar

½ tsp. salt

2 tbsp. cornstarch

2 cups rich milk

2 egg yolks, slightly beaten

2 tsp. butter

1 tsp. vanilla

Mix sugar, salt and cornstarch in saucepan. Slowly stir in milk. Boil 1 min. over med. heat, stirring constantly. Remove from heat. Stir half of mixture into egg yolks, then blend into hot mixture in saucepan. Boil 1 more min., stirring constantly. Remove from heat. Blend in butter, vanilla. Pour into baked pie shell, and chill for about 2 hr. Just before serving, top with whipped cream.

VARIATIONS

Apricot Cream: Garnish cooled filling or whipped cream topping with ring of apricot halves.

Banana, Orange: Slice bananas or orange in bottom of pie shell before pouring in cooled filling.

Berry Cream: Cover cooled filling with raspberries, blueberries, sliced strawberries or sweetened blackberries. Top with whipped cream.

Bittersweet: Sprinkle whipped cream topping with finely grated or shaved unsweetened or semisweet chocolate.

Butterscotch: Substitute dark brown sugar (packed) for granulated sugar; increase butter to 1 or 2 tbsp.

Chocolate Cream: Use 1⅛ cups sugar and add 2¼ sq. cut-up unsweetened chocolate (2¼ oz.) with the milk. Delicious with layer of freshly sliced bananas under cooled chocolate filling.

Coconut: Fold ¾ cup moist shredded coconut into cooled filling just before pouring into pie shell. Sprinkle ¼ cup coconut over whipped cream topping.

Date: Add ¾ cup chopped pitted dates to cooled filling.

Serving Note: Remove cream pies from refrigerator 20 min. before serving to take chill from crusts.

TIME-SAVER

Use packaged quick pudding mixes for your cream pie fillings. Vary them by using some of the suggestions on page 173.

MR.-AND-MRS. PIE

Choice of fillings in a single shell. Make up 2 prepared pudding mix fillings, such as vanilla-banana and butterscotch. Cool. Place cardboard divider upright in baked pie shell. Place one filling on one side, other filling on other side of divider. Chill. Remove divider.

LEMON MERINGUE PIE

Baked 8 or 9” Pie Shell (pp. 176, 185)

1½ cups sugar

⅓ cup cornstarch

1½ cups water

3 egg yolks, slightly beaten

3 tbsp. butter

¼ cup lemon juice

1 tbsp. grated lemon rind

Meringue (below) made with 3 egg whites

Heat oven to 400° (mod. hot). Mix sugar and cornstarch in saucepan. Gradually stir in water. Stir over med. heat until mixture thickens and boils. Boil 1 min. Slowly stir half of hot mixture into slightly beaten egg yolks. Beat into remaining hot mixture. Boil 1 min., stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and lemon rind. Pour hot filling into baked pie shell. Cover with Meringue (below). Bake 8 to 10 min., until a delicate brown.

MERINGUE

For 2 eggs:

¼ tsp. cream of tartar

4 tbsp. sugar

For 3 eggs:

¼ tsp. cream of tartar

6 tbsp. sugar

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar. Beat until stiff and glossy.

FRUIT SUNDAE PIE

Baked 9” Pie Shell (pp. 176, 185)

1 qt. firm vanilla ice cream

1 pkg. frozen fruits, thawed and drained or 1 qt. sweetened fresh berries or fruit

Quickly fill cooled baked pie shell with ice cream. Top with berries or fruit. Serve at once.

QUICK ORANGE MERINGUE PIE

Baked 8” Pie Shell (pp. 176, 185)

1 cup sugar

4 tbsp. cornstarch

1⅓ cups diluted frozen orange juice

2 egg yolks

2 tbsp. butter

Meringue made with 2 egg whites

Heat oven to 400° (mod. hot). Mix sugar, cornstarch in saucepan. Add orange juice gradually. Stir over med. heat until thick. Boil 1 min. Beat half of hot mixture into egg yolks. Beat into remaining hot mixture. Boil 1 min., stirring constantly. Blend in butter. Pour into baked pie shell. Cover with Meringue. Bake 8 to 10 min., until a delicate brown.

FROSTY FRUIT PIE

Use crushed pineapple, applesauce, apple juice, orange juice, grape juice, prune juice, apricot nectar or pineapple juice.

Baked 9” Pie Shell (pp. 176, 185)

1¼ cups fruit or juice

1 pkg. lemon-flavored gelatin

¾ to 1 cup sugar (to sweeten fruit)

1 cup chilled evaporated milk

1 tbsp. lemon juice

Bring fruit to a boil. Stir in gelatin until dissolved. Mix in sugar. Cool until almost stiff. Whip evaporated milk with lemon juice until stiff. Beat slowly into gelatin mixture. Pour into baked pie shell. Chill at least 1 hr. Garnish with shaved chocolate.

STRAWBERRY MINUTE PIE

Baked 8” Pie Shell (pp. 176, 185)

1 pkg. strawberry-flavored gelatin

1 cup hot water

1 pkg. unthawed frozen sweetened sliced strawberries

Dissolve flavored gelatin in hot water. Add unthawed frozen berries. Break up berries with a fork. As berries thaw, gelatin thickens. When partially set, pour into cooled pie shell. Chill until completely set. Just before serving, garnish with sweetened whipped cream.

GLAZED STRAWBERRY PIE

Baked 9” Pie Shell (pp. 176, 185), cooled

1 qt. drained hulled strawberries

3-oz. pkg. white cream cheese, softened

1½ cups juice

1 cup sugar

3 tbsp. cornstarch

Spread softened cream cheese over bottom of pastry shell. Cover with half the berries (choicest). Mash and strain rest of berries until juice is extracted; add water, if needed, to make 1½ cups juice. Bring juice to boil; stir in sugar and cornstarch. Cook over low heat, stirring constantly, until boiling. Boil 1 min. Pour over berries in pie shell. Chill 2 hr. Just before serving, decorate with whipped cream.

RASPBERRY MINUTE PIE

Make same as Strawberry Minute Pie (left) except—use raspberry-flavored gelatin in place of strawberry-flavored and frozen raspberries instead of strawberries.

SERVING NOTE: Remove refrigerator pies from refrigerator 20 min. before serving to take chill from crust.

EASY-PERFECT PATTY SHELLS

For creamed chicken or sea foods, or for ice cream and fruit or cream pie fillings.

In Advance: Roll pastry for Two-crust Pie (pp. 176, 185) to thickness of pie crust. Cut into 5” rounds. Prick with fork. Stack, with waxed paper between rounds. Place in plastic bag or in aluminum foil and freeze.

When Ready to Use: Heat oven to 475° (very hot). Place frozen circles on inverted custard cups on baking sheet or on backs of muffin cups. Bake 8 to 10 min. During baking, pastry takes shape of cups. 8 patty shells.

SIMPLIFIED TARTS

Crispy pastry rounds or squares make a delicious dessert when topped with a favorite filling. Heat oven to 475° (very hot). Roll Pastry (pp. 176, 185) thin. Cut into 3” rounds or squares. Place on ungreased baking sheet. Prick with fork. Bake until delicately browned, 8 to 10 min.

Top Tarts with softened cream cheese, then with sweetened or glazed fruit. Or top with chocolate or other cream pie filling, and then with whipped cream.

Put together, shortcake fashion, with sweetened fresh or frozen fruit and Soft Custard (p. 172) ; top with more fruit and Soft Custard or whipped cream.

RING-TOPPED TARTS

Remove centers from half the ⅛” thick Pastry rounds (see Simplified Tarts) when cutting. When baked, place pastry rings on sweetened fruit or cream pie filling on uncut rounds. Garnish with more filling, whipped cream, berries and a sprig of mint.

ALASKA SURPRISE

Heat oven to 400° (mod. hot). On each Simplified Tart (left), spread cooled Lemon or Orange Filling (p. 169) or use packaged pudding mix, leaving ½” edge of pastry all around.

Completely cover with Meringue (p. 191) down to the pastry. Bake 6 to 8 min., until delicately browned.

FRUIT TARTS À LA MODE

Fill baked tart shells with fruit (sweetened whole or sliced strawberries, blueberries, green or Tokay grapes or raspberries; peaches; crushed pineapple or applesauce). Top with ice cream or with whipped cream or Soft Custard (p. 172).

GLAZED FRUIT TARTS

Heat currant jelly just until it melts. Spoon about 1 tbsp. over fruit in each fruit-filled baked tart shell. Or drop the fruit into the melted jelly and pile back into baked shells.

STIR-N-DROP SUGAR COOKIES

See picture, p. 182.

2 eggs

⅔ cup cooking (salad) oil

2 tsp. vanilla

1 tsp. grated lemon rind

¾ cup sugar

2 cups sifted Gold Medal Flour

2 tsp. baking powder

½ tsp. salt

Heat oven to 400° (mod. hot). Beat eggs with fork until well blended. Stir in oil, vanilla, lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking powder, salt and stir into oil mixture. Drop with teaspoon 2” apart on ungreased baking sheet. Flatten with greased glass dipped in sugar. Bake 8 to 10 min., just until a delicate brown. Remove immediately from baking sheet. About 3 doz. cookies.

STIR-N-DROP OATMEAL COOKIES

1 cup sifted Gold Medal Flour

1 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ tsp. ginger

1 cup brown sugar (packed)

1 cup quick rolled oats

¼ cup cooking (salad) oil

2 tbsp. milk

1 egg

¾ cup Spanish peanuts

Heat oven to 375° (quick mod.). Sift flour, baking powder, salt, spices into bowl. Add brown sugar, rolled oats. Mix in thoroughly oil, milk, egg. Add peanuts. Drop with teaspoon 2” apart on lightly greased baking sheet. Bake 10 to 12 min., just until a light touch with finger leaves no imprint. About 3 doz. cookies.

COCOA DROP COOKIES

½ cup soft shortening

1 cup sugar

1 egg

¾ cup buttermilk or sour milk

1 tsp. vanilla

1¾ cups sifted Gold Medal Flour

½ tsp. soda

½ tsp. salt

½ cup cocoa

1 cup chopped nuts or raisins

Mix thoroughly shortening, sugar and egg. Stir in buttermilk and vanilla. Sift together and stir in flour, soda, salt and cocoa. Stir in nuts or raisins. Chill at least 1 hr. Heat oven to 400° (mod. hot). Drop with teaspoon 2” apart on lightly greased baking sheet. Bake 8 to 10 min., just until a light touch with finger leaves no imprint. Frost cooled cookies with Browned Butter Icing. About 3½ doz. cookies.

Browned Butter Icing: Melt ¼ cup butter, then keep over low heat until golden brown. Blend in 2 cups sifted confectioners’ sugar. Stir in cream or undiluted evaporated milk until easy to spread (about 2 tbsp.) and 1 tsp. vanilla.

EASY FILLED COOKIES

See picture, p. 182.

Date Filling (recipe below)

1 cup soft shortening

2 cups brown sugar (packed)

2 eggs

½ cup water or buttermilk

1 tsp. vanilla

3½ cups sifted Gold Medal Flour

1 tsp. salt

1 tsp. soda

⅛ tsp. cinnamon

Heat oven to 400° (mod. hot). Mix thoroughly shortening, brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place ½ tsp. Date Filling on dough; cover with another ½ tsp. dough. Bake until lightly browned, 10 to 12 min. 5 to 6 doz. cookies.

DATE FILLING

2 cups dates, finely cut up

¾ cup sugar

¾ cup water

½ cup chopped nuts, if desired

Cook together slowly, stirring constantly until thickened, dates, sugar, water. Add nuts. Cool.

JUBILEE JUMBLES

½ cup soft shortening

1 cup brown sugar (packed)

½ cup sugar

2 eggs

1 cup undiluted evaporated milk or cultured sour cream

1 tsp. vanilla

2¾ cups sifted Gold Medal Flour

½ tsp. soda

1 tsp. salt

1 cup moist shredded coconut or finely cut dates or seed less raisins or a 6-oz. pkg. semisweet chocolate pieces

1 cup cut-up nuts, if desired

Heat oven to 375° (quick mod.). Mix thoroughly shortening, sugars and eggs. Stir in milk and vanilla. Sift together; stir in flour, soda and salt. Blend in remaining ingredients. Chill. Drop with tablespoon 2” apart on greased baking sheet. Bake until a light touch with finger leaves no imprint, about 10 min. While cookies are still warm, frost, if desired, with Browned Butter Icing, (p. 194). About 4 doz. cookies.

Quick, Luscious Date Bars: An old favorite, made the new way with Betty Crocker Date Bar Mix. Just add water. Then follow simple directions on the pkg.

HONEY DROPS

1 cup soft shortening (part butter)

1 cup brown sugar (packed)

2 eggs

¼ cup plus 2 tbsp. honey

1 tsp. vanilla

3½ cups sifted Gold Medal Flour

2 tsp. soda

apricot or other jam

Mix thoroughly shortening, brown sugar, eggs. Stir in honey and vanilla. Sift together and stir in flour and soda. Chill until firm, several hr. or overnight. Heat oven to 350° (mod.). Form dough into balls; place on ungreased baking sheet. Bake 10 to 12 min., until golden brown and top springs back when lightly touched. Cool slightly. Put together in pairs with apricot jam between. 3 doz. double cookies.

CHOCOLATE LOGS

½ cup soft shortening (part butter)

1 cup sugar

1 egg

2 sq. unsweetened chocolate (2 oz.), melted

2 tsp. vanilla

2 cups sifted Gold Medal Flour

½ tsp. salt

¾ cup nuts, finely chopped

Mix thoroughly shortening, sugar, egg, melted chocolate and vanilla. Stir in flour and salt. Mix in nuts. Shape into 8x12” rectangle on well greased baking sheet. Cover with waxed paper; chill until firm. Heat oven to 375° (quick mod.). Cut dough into 48 logs, 4x½”. Place a little apart on ungreased baking sheet. Bake 10 to 12 min., just until set but not hard. 48 logs.

HIDDEN CHOCOLATE COOKIES

It’s a delicious surprise to find a chocolate mint in the center.

½ cup soft shortening (part butter)

½ cup sugar

¼ cup brown sugar (packed)

1 egg

1 tbsp. water

½ tsp. vanilla

1½ cups plus 2 tbsp. sifted Gold Medal Flour

½ tsp. soda

¼ tsp. salt

½ pkg. chocolate mint wafers (9½ oz.)

Heat oven to 400° (mod. hot). Mix thoroughly shortening, sugars, egg. Stir in water and vanilla. Sift together and stir in flour, soda and salt. Shape cookies by enclosing each chocolate mint wafer in about 1 tbsp. dough. Place about 2” apart on greased baking sheet. Bake until a light touch with finger leaves almost no imprint, 8 to 10 min. About 3 doz. cookies.

BROWNIES

2 sq. unsweetened chocolate (2 oz.)

⅓ cup shortening

1 cup sugar

2 eggs

¾ cup sifted Gold Medal Flour

½ tsp. baking powder

½ tsp. salt

½ cup broken nuts

Heat oven to 350° (mod.). Melt chocolate and shortening together over hot water. Remove from heat and beat in sugar and eggs. Sift together and beat in flour, baking powder and salt. Mix in nuts. Spread in well greased square pan, 8x8x2”. Bake until a light touch with finger leaves slight imprint, 30 to 35 min. Cool slightly, then cut into squares. 16 2” squares.

Chocolate-frosted Brownies: Before cutting, spread cooled sheet of Brownies with Marie’s Chocolate Icing (opposite).

Chocolate Peppermint Brownies: As soon as you remove baked Brownies from oven, place about 16 chocolate peppermint patties on top. Return to oven a couple of minutes to soften patties; then, as they melt, spread over top with a spatula.

BUTTERSCOTCH BROWNIES

¼ cup shortening

1 cup light brown sugar (packed)

1 egg

¾ cup sifted Gold Medal Flour

1 tsp. baking powder

½ tsp. salt

½ tsp. vanilla

½ cup broken nuts

Heat oven to 350° (mod.). Melt shortening over low heat. Remove from heat and blend in brown sugar. Cool. Stir in egg. Sift together and stir in flour, baking powder and salt. Stir in vanilla and nuts. Spread in well greased and floured square pan, 8x8x2”. Bake 20 to 25 min., until a light touch with finger leaves slight imprint. Cut into bars while warm. 18 bars (1x2½”).

Marie’s Chocolate Icing: Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup sifted confectioners’ sugar until icing will spread easily.

QUICKER BROWNIES

Easier than ever to make with Betty Crocker Brownie Mix. Just follow simple directions on pkg.

CHINESE ALMOND CAKES

Shortbread type. Perfect with fresh fruit or with orange ice to finish a chow mein supper.

1 cup sifted Gold Medal Flour

½ cup shortening (half butter)

½ tsp. salt

¼ cup plus 2 tbsp. sugar

½ tsp. almond extract or vanilla

1 egg yolk

1 tbsp. water

¼ cup blanched almonds

Place flour in bowl. Cut in shortening finely. Use hands to work in salt, sugar and flavoring. Shape into long roll, 1” in diameter, and wrap in waxed paper. Chill about 1 hr. Heat oven to 400° (mod. hot). Cut roll into ¼” slices. Place 1” apart on lightly greased baking sheet. Brush each slice with mixture of egg yolk and water. Press ½ blanched almond into top of each. Bake until light golden brown, 8 to 10 min. About 2 doz. cakes.

CARAMEL NUT SLICES

½ cup soft shortening (part butter)

1 cup brown sugar (packed)

1 egg

1¾ cups sifted Gold Medal Flour

¼ tsp. salt

½ tsp. soda

½ cup finely chopped nuts

Mix thoroughly shortening, sugar and egg. Sift together and stir in flour, salt, soda. Blend in nuts. Form into two rolls, 2” in diameter. Wrap in waxed paper and chill overnight. Heat oven to 400° (mod. hot). Cut slices ⅛” thick; place a little apart on ungreased baking sheet. Bake 8 to 10 min., until set but not hard. About 6 doz. cookies.

ISLAND COOKIES

½ cup soft shortening

¼ cup granulated sugar

¼ cup brown sugar (packed)

1 egg

¾ tsp. vanilla

1¼ cups plus 2 tbsp. sifted Gold Medal Flour

¼ tsp. soda

½ tsp. salt

Mix thoroughly shortening, sugars, egg and vanilla. Sift together and stir in flour, soda and salt. Mold into long smooth roll, 2½” in diameter. Wrap in waxed paper and chill overnight. Heat oven to 400° (mod. hot). Cut roll into ⅛” slices and place a little apart on ungreased baking sheet. Put a spoonful of Topping (below) on each. Bake until lightly browned, 6 to 8 min. About 3 doz. cookies.

Topping: Cook together until thick, ahout 5 min., 1 cup chopped dates, apricots, raisins or figs; 1 cup chopped walnuts; ½ cup sugar; ½ cup water.

QUICK PARTY COOKIES

Use drop or rolled cookies of appropriate color and shape, made from foregoing recipes (pp. 194-198) or bought ready-made from your neighborhood baker or grocer. Use Simple White Icing (tinted with a drop or two of food coloring as desired).

SIMPLE WHITE ICING

1 cup sifted confectioners’ sugar

¼ tsp. salt

½ tsp. vanilla

about 1½ tbsp. milk, water or cream

Into sugar, salt and vanilla, blend enough liquid to spread easily.

New Year’s Clocks: Cover round cookies with white frosting for faces. Mark hands and hours with melted chocolate (using toothpick for outlining).

Valentine Hearts: Spread pink icing on heart-shaped cookies. Or center pink-frosted rounds with candy hearts.

Flags: Spread bar cookies with white icing; tint icing blue for field of blue; use silver dragees for stars and red cinnamon candies for stripes.

Shamrocks: Frost shamrocks (cut with club cutter) with pale green icing. Or put candy shamrocks on green-frosted squares or rounds.

Jack-o’-Lanterns: Spread orange-tinted icing on rounds. Make faces with melted chocolate.

Easter Eggs: Cover oval or eggshaped cookies with pastel-tinted icings (yellow, lavender, green or pink). Or in center of each pastel-frosted round or square, put little candy egg (jelly bean).

Goldilocks: On white-frosted round cooky, use small lavender gumdrops for eyes, silver dragees for eyebrows and nose, yellow gumdrops for hair, cinnamon candies for mouth.

Place Cards: Write names on frosted or unfrosted cookies with melted chocolate or colored icing.

GOOD AND EASY USES FOR LEFTOVERS

BACON	Use as soup garnish (p. 37). Use in Peanut Butter-Bacon Sandwich (p. 42).
BAKED HAM	Use in Macaroni Cups (p. 48). Use in Creamed Ham and Eggs (p. 52). Use in Ham-Cheese Fondue (p. 53). In omelets, salads (bits and slivers).
BEEF	Use in sandwich fillings (p. 42). Use in Sure-fire Special (p. 46). Use in Ruth’s Hash (p. 54). Use in Chef’s Salad (p. 59). Heat sliced meat in gravy; serve as hot sandwich on bread. Combine cut-up pot roast, leftover vegetables, leftover gravy. Top with moist mashed potato and bake. Spread chopped meat, onion, green pepper on biscuit dough; roll up, slice, bake and serve with gravy.
BREAD (Crumbs or Cubes)	Use in Croquettes (p. 203). Use in City Chicken (p. 103). Use in Croutons (p. 38). Use in Stuffings (p. 120).
CHEESE	Grate and add to salad, cream sauce, scalloped potatoes or onions.
CHICKEN	Use in Chicken Salads (p. 60). Use in Chicken-Wild Rice Casserole (p. 134). Use in Chicken à la King (p. 111). Use in Yankee Chicken Hash (p. 131). Use in Macaroni Salad (p. 59). For croquettes with rice.
EGG WHITES	Use in Meringues (p. 191). Use in Icings (p. 167). Use in Omelets (p. 10). Beat and fold into applesauce. Beat stiff with small glass of tart jelly for cake icing.
EGG YOLKS	Use in Almond Sauce (p. 123). Use in Mushroom Sauce (p. 123). Use in Easy Hollandaise (p. 122). Use in Fluffy Hollandaise (p. 203). Use in Fillings (p. 169). Use in Custard (p. 172).
FRUITS	Use as topping for puddings, ice cream, tapioca and cake. Use fruit juice in gelatin salads and in sauce for dessert. Use in mixed fruit juice cocktail. Add to custards.
LAMB	Serve as curried lamb with rice (p. 135).
PIE FILLING	Serve as pudding with a whipped cream topping. Thin with fruit juice, milk or cream and serve in sherbet glasses.
PORK	Use in Chinese Pork and Rice (p. 51). Heat slices in Barbecue Sauce (p. 117), serve on a bun.
SHRIMP	Use in Shrimp-Cheese Fondue (p. 53). Use in Canapés (p. 93).
TUNA OR SALMON	Use in Creamed Tuna or Salmon (p. 52). Use in Canapés (p. 93).
VEAL	Use in Macaroni Salad (p. 59). Serve as curried veal with rice. Heat slices in Barbecue Sauce (p. 117), serve on a bun.
VEGETABLES	Use in Vegetable Soups (pp. 34-35). Use in Vegetable Salads (pp. 58, 149). Use in Meat Supper Pie (p. 202). Use in Garden Supper Casserole (p. 203). Use in Quick Pickled Beets (p. 126). Use in sauce over meat loaves and casseroles. Save vegetable juices and cooking water for soup.

The smart cook plans on using leftovers for good, timesaving, economical extra meals. Using leftovers temptingly takes a bit of imagination. Here are a few sample recipes:

MEAT SUPPER PIE

2 cups leftover mashed potato

1 egg, beaten

½ tsp. salt

milk

1 cup cubed cooked meat

1 cup gravy

½ cup diced cooked carrots or other vegetable

½ cup cooked peas

½ cup diced onion

salt and pepper to taste

¼ tsp. sage

Heat oven to 375° (quick mod.). Blend potato, egg, ½ tsp. salt, moistening with enough milk to spread easily. Spread half on bottom and up the sides of 9” pie plate. Mix together rest of ingredients; spread over mashed potato in pie plate; top with rest of potato. Bake 30 min. 4 servings.

POTATO SCONES

1½ cups cold mashed potato

1 egg, beaten

1 tbsp. grated onion

2 tbsp. minced parsley

1 tsp. Worcestershire sauce

1 cup Bisquick

Mix ingredients, adding milk if too stiff. Roll out ⅜” thick on Bisquick-covered cloth. Cut rounds with floured 3” cutter. Sauté in butter until brown; turn. Delicious with pot roast. 1 doz. scones.

MEXICAN RICE AND MEAT

3 cups cooked rice (or 1 cup uncooked)

½ cup chopped onion

4 tbsp. fat

no. 2 can tomatoes (2½ cups)

¾ to 1 cup cut-up cooked meat

¼ cup meat stock or gravy mixed with ¼ cup water or 1 bouillon cube in ½ cup hot water salt and pepper to taste ⅛ tsp. dry mustard

Heat oven to 350° (mod.). Mix ingredients. Place in greased 1½-qt. baking dish. Bake 30 min. 6 servings.

CURRIED PORK SLICES

Heat oven to 350° (mod.). Arrange slices of leftover pork in baking dish; top each slice with canned apricot halves. Pour Curry Sauce (p. 122) over them; top with a few sautéed fresh or canned mushrooms. Heat in oven, about 15 to 20 min., until sauce bubbles.

CROQUETTES

2 cups ground or chopped cooked meat or chicken

1 cup Thick Cream Sauce (p. 122)

1 tsp. minced onion

1 tsp. minced parsley

½ tsp. flavor extender (p. 124)

1 egg, slightly beaten

2 tbsp. water

fine dry bread crumbs

Mix meat, Cream Sauce, onion, parsley and flavor extender; spread in 8” sq. pan. Chill until stiff. Cut in squares or oblongs. Coat with flour; roll in egg mixed with water, then in crumbs. Allow to dry. Fry in deep fat (375°) until brown, about 3 min. Or pan-fry in about ½ cup hot fat over med. heat. Drain on absorbent paper. Serve with Mushroom or Tomato Sauce (p. 123). 12 croquettes.

CHOPPED BEEF ON TOAST

Heat chopped or ground cooked leftover beef in drippings; add a little water, salt and pepper to taste, chopped onion; cook mixture down to desired consistency. Serve on toast with Tomato, Curry or Mushroom Sauce (pp. 122, 123).

GARDEN SUPPER CASSEROLE

2 cups cubed soft bread (about 2 slices)

½ cup grated sharp cheese

2 tbsp. butter, melted

1 cup peas or other cooked vegetable

1½ cups Medium Cream Sauce (p. 122)

2 tbsp. chopped onion

1 cup chopped cooked meat, flaked tuna or 3 sliced hard-cooked eggs

1 large tomato, sliced

Heat oven to 350° (mod.). Mix bread cubes, cheese and butter; spread half this mixture in greased 1-qt. baking dish. Add peas. Make Cream Sauce, browning onion in the butter. Add meat; pour over peas. Arrange tomato over top and cover with remaining bread mixture. Bake 25 min. 4 to 6 servings.

FLUFFY HOLLANDAISE

May be kept in refrigerator and served like butter over hot vegetables as needed.

Put 2 hard-cooked egg yolks through sieve. Add ¼ cup soft butter, 1½ tbsp. lemon juice, salt to taste; dash of paprika; beat with electric mixer or rotary beater until fluffy.

ORANGE REFRIGERATOR DESSERT

½ angel food cake

1 envelope unflavored gelatin (1 tbsp.)

¼ cup cold water

¼ cup boiling water

1 cup orange juice, fresh or diluted concentrated

1 cup sugar

2 cups heavy cream, whipped grated orange rind, if desired

Break cake in small pieces. Place in oblong pan, 13x9½x2”. Soften gelatin in cold water; dissolve in boiling water. Mix orange juice, sugar; blend in gelatin. Chill until slightly thickened. Beat. Mix gelatin mixture and whipped cream. Pour over cake. Chill. Sprinkle orange rind over top. 12 large servings.

SUBGUM

4-oz. can or ½ cup sliced fresh mushrooms

1 tbsp. butter or other fat

1 tbsp. chopped green onion

2 cups diced cooked pork from pork roast

2 cups sliced celery

1½ cups leftover gravy

1 tsp. soy sauce

no. 2 can bean sprouts

Save mushroom liquid to add to gravy; sauté mushrooms and onion in butter. Add meat, celery, gravy and soy sauce; cook over low heat until celery is just tender. Add water if it becomes too thick. Add drained bean sprouts; heat through. Serve on hot fluffy rice or crisp Chinese noodles. 6 servings.

HAM AND EGGPLANT AU GRATIN

½ tsp. dry mustard

¼ tsp. paprika

1 cup Cheese Sauce (p. 122)

4 cups ½” cubes of eggplant

1 cup diced cooked ham

2 tomatoes, sliced

1½ cup Wheaties

3 tbsp. butter, melted

Heat oven to 350° (mod.). Add mustard and paprika to hot Cheese Sauce. Alternate layers of eggplant, ham and Cheese Sauce in greased 1½-qt. baking dish. Top with tomato slices; sprinkle with Wheaties mixed with butter. Bake 25 to 30 min 4 to 6 servings.

CREAMED HAM ON CORN MEAL BISCUITS

2 cups Medium Cream Sauce (p. 122)

1 cup cut-up cooked ham

2 tbsp. chopped green onion

salt and pepper to taste

Corn Meal Biscuits (p. 28)

Make Cream Sauce; add ham, onion and seasonings and heat through. Split hot biscuits; spoon hot mixture between and over tops. 8 servings.

BAKED HAM AND CHICKEN SANDWICH

1½ cups cut-up cooked chicken

¾ cup cut-up cooked ham

¾ cup finely diced celery

1 egg, slightly beaten

2 tbsp. rich milk

1 tsp. onion juice

½ tsp. salt

⅛ tsp. pepper

Stir-N-Roll Biscuit dough (p. 28)

Heat oven to 450° (hot). Mix together all ingredients except dough. Divide dough in half; roll out between waxed papers to fit 8” sq. baking pan. Remove top paper; with bottom paper lift and flip dough into pan. Remove paper. Cover evenly with filling. Top with second square of dough; mark surface into squares with fork. Bake 20 to 25 min. Cut in squares and serve with chicken gravy or Mushroom Sauce (p. 123). 9 servings.

SINGED ANGEL WINGS

Brush cut sides of wedges of Angel Food or Chiffon Cake with melted butter. Lightly brown both sides under broiler, about 1 min. on each side. Serve with Orange Butter Sauce (below).

Orange Butter Sauce: Cream ¼ cup soft butter with ¾ cup sugar; stir in 2 egg yolks, beaten, 1½ tsp. grated orange rind, ⅓ cup orange juice and ⅓ cup milk. Cook over hot water 10 to 15 min. 1½ cups sauce.

TURKEY BAKE

If you have turkey, stuffing and gravy left, a second-day dish can be as good as the first. Heat oven to 350° (mod.). Place stuffing in baking dish; top with slices and pieces of turkey; pour thinned gravy over (extend with bouillon cubes dissolved in boiling water if you do not have enough). Cover tightly and bake 20 to 30 min.

CHICKEN TURNOVERS

1 tbsp. flour

½ cup chicken stock

1 cup cut-up cooked chicken

2 tsp. minced onion

salt and pepper to taste

¼ tsp. celery salt

⅛ tsp. ginger

Stir-N-Roll Pastry (p. 176)

Heat oven to 425° (hot). Mix together flour and stock; cook over low heat until thickened, stirring constantly. Add remaining ingredients except pastry. Roll pastry ⅛” thick; cut out 5” rounds (top of 1- or 2-lb. coffee can). Place filling on half of each round; moisten outside edge with water, and fold pastry over filled side. Seal edge with tines of fork. Make 3 slits in top of each turnover. Bake about 25 min. 6 turnovers.

Your food freezer can be a great convenience and time-saver. To make sure your food is as good when removed from the freezer as it was when put in, use quality foods, proper packaging materials and care in packaging. The following suggestions may help you.

GOOD AND EASY FREEZING

Potatoes in the Half Shell (p. 143): Wrap and freeze. When ready to use, unwrap and while still frozen put in mod. hot oven (400°) to thaw and heat. Hamburger Patties (p. 44): Wrap and freeze. If wrapped separately, just the number needed may be removed. Cook without thawing. Even hamburger buns may be frozen. Split and butter before wrapping for freezing. For serving, toast the buns under the broiler. Sliced Roast Meat or Turkey: Package in small amounts. Place a double thickness of freezer paper between the layers for easy separation. Thaw in original wrappings.

Fruit Juice Cubes: Freeze concentrated fruit juice in refrigerator tray. When frozen, remove cubes from tray, package in pliofilm or polyethylene bag and keep in food freezer. Uniced Cake: Wrap and freeze. Thaw in original wrappings in a slow oven (250°) for a short time or at room temperature. Excellent to use as a shortcake or with your favorite fruit or sauce.

LEFTOVERS

Cooked Meat and Chicken: Can be cut up and frozen for use in salads, meat pies and casserole dishes. The gravy can be frozen, too. Fruit Pies, Chiffon Pies or Cake: Wrap, place in a box in the food freezer. A surprise assortment of pies or cakes may be served.

Whipped Cream: Drop by heaping teaspoons several inches apart on a baking sheet; freeze. When frozen, remove from baking sheet and package in a container or pliofilm or polyethylene bag. For serving, place on dessert while still frozen. Allow 20 min. to thaw.

SPECIAL SUGGESTIONS

Frozen sliced bread may be toasted in the toaster without thawing. Waffle sections can be frozen and while still frozen, placed in the toaster to reheat. Pancakes may also be frozen. For serving, place frozen pancakes on broiler pan and heat under broiler. A roll of cooky dough can be kept in the food freezer, sliced while frozen and baked. A chiffon pie, dessert or salad with a gelatin base may be chilled in the food freezer for 30 min. or until set.

Pastry circles for pies and tarts may be frozen. See pp. 185, 193. Sauces for spaghetti and other dishes can be frozen ready to heat for quick use. Ice Cream for a Crowd: Place scoops or balls of ice cream on baking sheet, put uncovered in food freezer. To keep a day or so, remove from baking sheet, wrap and store in food freezer. When company comes, ice cream is ready to serve. Quick Punch: Place several fruit ice cubes (frozen fruit juice) in a glass and add ginger ale.

MEALS ON TIME

Ever have the problem of getting all the food for a meal ready at the same time? A little paperplanning will help.

After a few times, this much detail won’t be necessary. However, it will still be helpful to list the food for dinner in order of preparation with main starting times jotted down.

And when you are preparing dinner for guests, a detailed list helps you organize your work, keeps you from becoming confused and makes you feel you are accomplishing a lot as you cross off those jobs that are finished.

HOLIDAY DINNER

Have a memorable and festive, good-and-easy holiday dinner this year. By planning ahead, you can save time on the holiday itself, and sit down to dinner as relaxed and ready to enjoy it as your family and guests.

AMERICAN TRADITIONAL

Roast Turkey or Chicken with Stuffing (pp. 112, 109)

Mashed Potatoes Giblet Gravy Creamed Onions

Mashed Squash or Rutabagas

Cranberry Sauce Hot Rolls

Celery Hearts (p. 92)

Mince Pie (p. 188) or

Pumpkin Pie (p. 189)

DO THESE THINGS TWO DAYS AHEAD:

1. Do all possible marketing. 2. Make mince pie and freeze. (Thaw and heat later for holiday dinner.)

3. Take out table linens, silverware, glassware and china needed. See that linens are fresh, and that silver ware, glassware and china are shining and bright. 4. Plan centerpiece for table.

DO THESE THINGS ONE DAY AHEAD:

1. Wash and dry the chicken or turkey. Store it on bottom shelf of refrigerator, ready for stuffing. 2. Make stuffing, cool it and store it in plastic bag or covered bowl in refrigerator. (Don’t stuff bird until just before roasting.) 3. Prepare celery hearts and store in refrigerator bag or vegetable crisper. 4. Cream onions (use little canned onions, ready-cooked), place them in a casserole, top with buttered crumbs or Wheaties, cover and refrigerate until time to put into oven. 5. Make cranberry sauce (unless you are using canned). If sauce is not jellied, place in serving dish and cover.

6. Make rolls or buy them. 7. Simmer giblets, chop and refrigerate ready for chicken or turkey gravy. 8. Make filling for pumpkin pie (use canned pumpkin) and refrigerate. (Don’t freeze pumpkin pie. Bake it the first thing the morning of the holiday dinner.) 9. Arrange centerpiece as completely as possible. (Fresh flowers should be arranged the day of the dinner and kept in cool place until serving time.)

CARVING HELPS

Correct carving lends grace to your dinner table, makes your meat servings more attractive, and gives you a more economical use of the meat. For the carver’s sake, keep your carving knife well sharpened !