1951 GE Frig

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Use and care manual for 1951 refrigerator with cook book

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  • 5/20/2018 1951 GE Frig

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    clpebook

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    combination

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    moist coId, uniform temperanq and,. huryd y-:4

    maintained which refrigerattis fgods under more ~ih%fq

    conditions.. Jt is unn@sstq * &@v= ~my @o&9

    that are stored for the average length of dm~.~w

    TEMPERATURECONTROL~e ~kpq~wi bi~

    troi

    for the General Food Storage C%m-en~-o~*E

    ates independently from the F~Fr&e~Con~=

    It is located in -tie uPPer w.~d .%?rn%& J~*?

    back of the tom-enc Thetti@ram pUIk.

    adjusted by moving the control to higher. or ;Io$&?

    numbers-higher numbers being for coldertempe&$

    tures and lower for warmer temperatures. -While ~]

    normai setting is usuaily the numtii Yx .it~ma~]

    varied according to the room tempefi~; ~umbe~.o.~

    door openings, amount of food stoikd, and dinospheriq

    conditions. For example, in summer when the &mrn$

    perature and humidity are high and the hbmber 6?

    door openings is increased, you&ayfind ;t, advisable?

    ~ 4

    to set the control at *6or even higher in order to man-,

    rain ideai conditions of .,tempe~~~~ .~~y ,humi~~

    a

    in the Generai Food Storage Comfw~m~p~$.

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    - :;$i*i+~ *i&g&

    . $ ..+.+-..

    TALL BOTTLEZONE The shdf uigerncn ~

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    your Generai Food Stowe *merit P~ovl,.4~~

    plenty of space for the stora~- of ~ ktfl~ ~$~$q

    is designed to accommodate n~

    ody a @?e @uIflV,

    h

    of botties but aiso those of utMuai ~ize.Eveq.Kl&e.

    money-saving haif-~lon and gallon sizes can & ~::.a

    stored in the TdI Bottle Zone ~ww ~.>-- ,~A

    w-%?-%@ =.%--y~

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    %.4:.,4%&&-;&4*-A

    LEFTOVERRACK AND PART 5iI ELF

    TheLeft:]

    over Rack (Models EG87 and EG106) cons~~~}~

    three moonstone gl=s jars Pl~ed. in a $~nl~ *.

    rack. The jars are designed for convenient storag~

    of leftovers, jams, jellies, cheese, meat spread% @

    The rack is pivoted to swing out of,..q.g,~bin~t.f:~

    greater accessibility. If desired, the

    ps IM@P

    moved and the basket may be used for storing e

    The Part Sheif behind the Leftover Rack is ideal foi~

    storing hard-to-locate small jars md pckg=~e~t~i~J

    b u tied emergency sheifs for extra fnut id,

    vegetable juices, consomme, covered dishes of riuh~

    and other foods that are convenient to have on 1

    when unexpected 8UeStSU%v~

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    PLASTIC DRAWER

    In models EF8 and EF1O, a

    removable plastic drawer is provided, located at the

    upper right of the General Food Storage Compart-

    ment. Use it for storing cartons of butter or cheese,

    packages of bacon, etc.

    SLIDING SHELVES

    The adjustable sliding shelf

    helps provide flexibility to the storage space. The

    sturdy aluminum shelf slides back and forth smoothly,

    making it possible to reach the dishes at the back

    easily. Safety catches permit removal of the shelf

    but prevent accidentally pulling the loaded shelf out

    too far. You will want to keep frequently used items

    on this convenient shelf. ( EG 106 and EF 10 have two

    sliding shelves. )

    HI-HUMIDITY STORAGE

    Within these Hi-Hu-

    midity Storage Compartments, ideal conditions of

    humidity and temperature are maintained. This com-

    bination preserves the natural moisture and flavor of

    fresh fruits and vegetables. Model EG87 has one large

    pan for vegetables and a smaller one for fruits. Models

    EG106 and EF1O have two large pans, Model EF8

    has one full width pan for the storage of fresh

    vegetables and fruits.

    SHELVES IN THE DOOR

    Extra storage space is

    provided by three new shelves in the door (Models

    EG87 and EG106 ). Here, easily accessible, is ade-

    quate space for keeping small jars, cans, bottles and

    food cartons at fingertip reach easy to find

    BUTTER BIN

    A Butter Bin is conveniently located

    on the inside of the door on Models EG87 and

    EG 106. It is designed to keep butter, margarine,

    cheese or spreads at the proper consistency for excel lent

    serving. The temperature can be regulated by the con-

    trol under the Butter Bin. The normal setting is 4,

    but can be lowered or raised according to your prefer-

    ence. The cover of the Butter

    moved for cleaning.

    Bin m-ay be easily re-

    Page 8

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    DRIP TRAY Excess

    moisture that collects on the

    walls of the General Food Storage Compartment

    trickles siIently down into a specially designed drip

    tray, located to the Ieft behind the lower front panel

    of your refrigerator. The srnd amount of water that

    collects will be evaporated readily by the heat of the

    refrigerator mechanism.

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    and place them in dishes before storing them. If the

    cartons or containers are waxed this will not be

    :6

    necessary.

    Since there is a uniform low temperature and

    high humidity in the General Food Storage Compart-

    ment, foods can generally be stored wherever it is

    most convenient for you. Systematic storage-a place

    for each thing and each article in the most ideal

    placehelps keep your refrigerator cabinet neat, pro-

    viding even more usable space. The following sug-

    gestions may be helpful.

    BOTTLES Always have food in the cleanest condition

    when you place it in your refrigerator. Rinse in cold

    water or wipe milk, cream, and beverage bottles with

    a clean damp cloth. Arrange them neatly in the Tall

    Bottle Zone or on the shelves in the door.

    Page 9

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    s

    EGGS

    ..+. ,-.

    - - - - - ,

    -... -. .,-- -

    Eggs may either be left in the carton if it is clean

    or otherwise placed in a bowl, or wire basket, or

    special egg container. Store them on any convenient

    shelf in the general Food Storage Compartment.

    They also may be placed in the Leftover Rack if the

    jars are removed ( Models EG87 and EG106 ) or in

    the Plastic Drawer ( Models EF8 and EF 10 ). Do

    not wash eggs before placing them in the refrigerator.

    COOKED FOODS AND LEFTOVERS should be placed in special Leftover

    Jars, or other suitable containers, and kept on any

    convenient shelf in the General Food Storage Com-

    partment of the refrigerator.

    BUTTER AND CHEESE Keep butter and cheese in covered containers or in

    protective wrappings in the General Food Storage

    Compartment. Wrap cheese in waxed paper or alumi-

    num foil. Butter for immediate use should be put

    in the Butter Bin so it will be the right consistency

    for easy spreading or creaming.

    POULTRY

    FISH

    VEGETABLES

    ICE CREAM

    Wipe meat with a clean damp cloth. If it is to be

    used within a few days, it can be placed on a plate

    and be stored in the General Food Storage Compart-

    ment. If desired, it may be loosely wrapped in waxed

    paper before placing in the compartment. If meats

    are to be held for a longer period, wrap them in

    moisture-vapor-proof paper and store them in the Food

    Freezer Compartment.

    Clean poultry for cooking, drain well, and place in

    container and store on shelf most convenient. If you

    wish to keep poultry more than two or three days,

    wrap in moisture-vapor-proof paper and freeze.

    If fish is to be used within one day, wrap it in waxed

    paper to prevent odor transfer. If it is to be kept

    for a longer period, wrap it in moisture-vapor-proof

    paper and store in the Food Freezer.

    Green leafy vegetables are kept crisp and citrus fruits

    moist and tangy when stored in the Hi-Humidity

    Pans. In order to save storage space, remove the parts

    of vegetables that wont be used. Wash vegetables

    well and drain before placing them in the pans.

    Citrus fruits and fruits such as apples, peaches, and

    pears should be washed and drained before storing

    them in the Hi-Humidity Pans. Berries are not washed

    ahead of time. Spread them out on a plate and store

    in the general storage area. Small fruits such as

    lemons and limes may be stored for short periods on

    the shelves in the door. (Models EG87 and EG106 )

    Store ice cream in the Food Freezer. If it is purchased

    in a compact moisture-vapor-proof package, place it

    directly in the freezing compartment. Otherwise, re-

    pack it in a suitable container and place in freezer.

    If you desire to use it within a few hours, store it

    in one of the ice trays in the compartment.

    Page 10

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    CLEANING THE EXTERIOR To clean and preserve the exterior finish of

    your refrigerator, we recommend using Hotpoint

    Polish (available from your Hotpoint dealer) every

    few months. This polish cleans the surface and gives

    it an attractive sheen. To remove finger prints or

    light surface soil, mild soap and warm water may

    be used whenever necessary. Follow with a clear water

    rinse, then dry the surface.

    CLEANING THE INTERIOR To keep the General Food Storage Compart-

    ment clean and sweet, clean it regularly, preferably

    once a week. Remove the food, shelves, and Hi-

    Humidity Pans from the compartment. Use a mild

    baking soda solution (one tablespoon dissolved in

    one quart of warm water) to wash the inner walls

    and Hi-Humidity Pans. Rinse with clear warm water

    and dry. In order to preserve the beautiful finish on

    the aluminum shelves, we recommend cleaning them

    with a liquid wax. You will find it to be a safe, ef?i-

    cient cleaner, easy to use.

    CLEANING THE DOOR GASKET Wash the gasket or rubber sealing strip

    around the outside of the door with mild soap and

    water. Rinse with clear warm water and wipe dry.

    CLEANING THE CONDENSER Once a year clean the finned surface of the

    condenser with a vacuum cleaner attachment or a stiff

    brush. The condenser is mounted just inside the lower

    front panel and may be reached by swinging this

    panel out from the left.

    REFRIGERATING MECHANISM The Hotpoint Thriftmaster sealed unit,

    consisting of the motor and compressor, has been

    permanently lubricated at the factory. You will never

    have COoil it. If, however, it may need attention or

    service, call your Hotpoint dealer. Giving him the

    model number will speed up the service. This number

    is on the label in the upper front lefthand corner

    of the General Food Storage Compartment.

    IF ELECTRIC CURRENT FAILS Should your electric service be discont inued

    for short periods, keep the food freezing compartment

    door closed, If the shut-off Iasts for more than 24

    hours, pack the compartment with dry ice obtained

    from a locker plant, ice cream factory, or cold storage

    plant.

    LOCATION OF THE REFRIGERATOR Your refrigerator should never be

    installed in a location where the temperature may

    get below freezing, such as on your back porch. While

    the mechanism of the refrigerator is not affected by

    the low temperature, the food may be harmed. When

    the temperature outside the refrigerator is below

    32 F., the temperature inside will soon be that low

    also and your food eventually will freeze.

    Page 12

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    This special compartment in which the temperature

    is maintained at 4 F. or lower, sets your new re-

    frigerator apart as completely modern. Combined

    with the dependable refrigerator, you have the advan-

    tages of a separate food freezerall in one cabinet.

    The separate door for the

    Food

    Freezer mini-

    mizes the frost built up in the compartment, as well

    as lowering the cost of operation.

    TEMPERATURE CONTROL FOR

    FOOD FREEZER

    The Food Freezing Control is located at the left be-

    hind the lower front panel. When the control is set

    I

    at 5 (center ) approximately a 4 F. temperature

    is maintained in the Food Freezing Compartment.

    This is the normal setting for storing frozen foods

    and for freezing ice cubes or

    small

    quantities of

    food. Up to eight pounds of any food may be frozen

    at one time in the eight cubic foot refrigerator and

    up to 10 pounds in the ten cubic foot refrigerator.

    When freezing up to this maximum quantity of food,

    set the control to position 9 (the coldest setting)

    until food is frozen. Then reset the dial to the normal

    pdsition. If you have a greater quantity of food than

    this to be frozen, hold some of it in the General

    Food Storage Compartment until the rest is solidly

    frozen. Then transfer the packages to the Food Freez-

    ing Compartment for freezing.

    %

    Changes in the temperature of the Food Freezer

    Compartment have no effect on that of the General

    Food Storage Compartment.

    .

    FROZEN FOODS

    With the Food Freezer you can

    keep a generous supply of frozen food available for

    your family meals. CommerciafIy frozen foods should

    not be allowed to begin thawing but should be placed

    in the Food Freezing Compartment when still solidly

    frozen in order to retain their original freshness and

    flavor.

    Page 13

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    REFRIGERATED SHELF FOR ICE TRAYS

    At the right of the Food Freez-

    FREEZING FOODS

    \

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    MAKING FROZEN

    ing Compartment is a convenient refrigerated shelf

    for ice trays. Because the temperature in this storage

    zone is lower than in a conventional refrigerator, ice

    cubes can be frozen very quickly. The trays should

    be filled to within )48 inch from the top. When the

    ice trays are not in use, the shelf can be used for

    freezing and storing additional quantities of frozen

    foods.

    When fresh food is at its prime, you will want to

    store some away for future use. You also will be able

    to make up some special delicacies for meals ahead

    and freeze them in the Food Freezing Compartment

    for safe keeping. It is easy to freeze foodbut it is

    important to follow the few simple instructions on

    the next few pages if you are to have the best results.

    ICECUBE

    The aluminum ice cube

    two different types.

    .

    TRAYS

    trays furnished may be of

    If your trays are provided with a separate re-

    lease lever, remove the ice cubes by placing the ice

    tray on a flat surface. Hook the release lever under

    the cube divider and press down, freeing as many

    cubes as you wish.

    When the release lever is attached to the cube

    divider, simply ptdl the lever forward to release the

    ice cubes quickly and easily.

    If you are going to need an unusually large

    supply of ice cubes, you can freeze a supply ahead

    of time and store them in a container in the Food

    Freezer. The ice cubes wont stick together if you

    remove them from the trays quickly without using

    water and put them in the container before they

    begin to melt.

    SALADS AND DESSERTS

    The ice trays can also be

    used for f reezing many different types of salads and des-

    serts. The desserts will have a smooth texture because

    they freeze rapidly at the low temperature in the Food

    Freezing Compartment. See pages 28 and

    34

    for special

    recipes and directions.

    Page 14

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    Frost ~d ice will gradu~ly ~am~ate on he ifisid~~~ fie F~~l~~o-ma-~n~~~ ~{S

    ?

    liner and on the refrigerated shelf during operation. This frost rnbst , Mremoved iri.,,.:*.

    .+ %%@%&3+.%i:%~-k{;;+%~;f:~ ~

    HOT WATER METHOD OF DEFROSTING ::,:s;j~~:.;: : -;::: -=:;.- .w *..+-* ;.;~~r~~jr ~ . ,. .. . .- ; , - ~

    .**.- *::...,r.--.W1.*s-**.rd

    not be used on a combination refrigerator-freezer be- ~ ~:+-~ , - .

    .~- ~ - .:-, ., , :. - ~ {

    cause of the harmful effect it may have on foods stored .- : ~

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    in the Food Freezer. There ~so wo~d be ~e problem - ~

    of collecting the melted frost whenever the defrosting ~ .

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    might occur.

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    ITS EASY TO GET GOOD RESULTS WITH YOUR

    (pyahdiiwL

    HOTPOINT COMBINATION REFRIGERATOR-FREEZER,

    BUT IT PAYS TO FOLLOW THESE SIMPLE RULES.

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    FREEZE THE BEST

    Freeze only foods of high quality. Freezing protects

    the original appearance, quality, and flavor of good

    foods but does not add quality to low grade foods.

    CHOOSE BEST VARIETY

    Some varieties of fruits and vegetables are more suc-

    cessfully frozen than others. Lists of varieties pro-

    duced in your locality that are best suited for freezing

    are available from your State College or University

    Experiment Station. You will want this information

    part icularly if you raise products for freezing.

    PREPARE FOODS IMMEDIATELY

    CHOOSE CORRECT

    FOLLOW RELIABLE

    Vegetables and fruits you wish to freeze should be firm

    and fully ripe. Prepare and freeze them as soon as

    possible after they are gathered. They begin to low

    freshness and quality from the moment they are

    harvested.

    PACKAGING MATERIALS

    Frozen foods will dry out if not properly wrapped

    or packaged. Always use moisture-vapor-proof wrap-

    ping materials and containers that have been designed

    specially for use in preparing foods for freezing.

    Plain paper wrappings are not suitable.

    INSTRUCTIONS

    Scald most vegetables and some fruits before freezing

    to preserve the original color, flavor, and quality.

    After scalding, cool foods thoroughly before packag-

    ing. Use generous amounts of ice water or cold run-

    ning water. Allow about the same length of time for

    cooling foods as for scalding before placing in pack-

    ages or cartons.

    USE MEAL-SIZE PACKAGES

    Wrap all meat in meal-size packages. If two or more

    cuts are wrapped together, such as chops, ground meat

    patties, etc.,

    place two layers of wrapping material

    between the cuts to make them easier to separate later.

    Page

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    FILL CONTAINER PROPERLY

    When pIacing liquid or semi-liquid food in containers

    leave about ~z-inch at the top of the containers to

    allow for expansion during freezing.

    FREEZE CORRECT QUANTITIES

    If you have a large quantity of food to freeze at one

    time store part of it in the General Food Storage Com-

    partment of your combination refrigerator- freezer un-

    til the first quantity is frozen.

    FREEZEQUICKLY

    TEMPERATURE

    For freezing, place packages flat against the wails or

    floor of the Food Freezing Compartment. After pack-

    ages are frozen solid they may be moved and stacked.

    SETTING

    In normal position, the control dial is set to main-

    tain temperatures in the Food Freezing Compart-

    ment at 4 F. or colder. Average quantities can be

    frozen without adjusting the control. When freezing

    larger quantities, turn the control to the coldest

    position until foods are frozen, then turn back to

    normal position, or 5.

    DO NOT

    REFREEZE

    Once foods have been thawed, do not attempt to

    refreeze them, but use as soon as possible.

    STORE

    IMMEDIATELY

    Commercially frozen food can be stored any place in

    the Food Freezing Compartment of your refrigerator.

    These foods should not be allowed to thaw before being

    placed in the freezer .

    Page 17

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    as

    fresh

    ~n~wi%cept the frozen veg~abIes require

    only one-htdf to otie-third the cooking ,time because

    4.

    they have ri*MialIyboked rithep refiration

    for-freezing. -Usu-dyj co&ing of frozen vege&bles is

    started whileithe vemxabIei are SU1lfrozen or at least

    partialIy f@ti Cc&ori-the-cob is-ire $xcepdog, for

    it is thaw&L,~o;e Vc60king,selse: the, kerneIs wilI

    over-co6k l%fore%he:cobas kat~ through. Stalk

    vegetables: s$h ~~~- ad. br)ccoli. wi~ cook

    more evenly if theyare thawed jiwt enough m kepa-

    ,,

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    rate the stalks..&*:?-*T .V;+h,. .-.

    ,..

    . .. When cobking frozen vegetables, use proper-

    size utensiL, season;Add srndll quantity of water.

    Cover food tihd-stkrt cooking quic~y.when st=ming

    vigorously, break up vegetables with a fork or shake

    utensil to distribute vegetables evenly in utensil.

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    Most frozen fruits are thawed before they are used.

    Fruits served fresh and uncooked are delicious thawed

    just to a point where they are still a little icy. During

    thawing, fruit should be left unopened in the original

    container. Fruits in moisture-tight packages can be

    turned bottom-side-up during thawing and have a

    more uniform color and flavor. When frozen fruit is

    to be cooked, it is not necessary to thaw it first. Fruits

    for pies and cobblers should be thawed just enough

    to spread easily.

    A package of fruit will thaw in 5 to

    6

    hours on

    the shelves of a refrigerator or in 3 to 4 hours at

    room temperature. The thawing time can be shortened

    by placing the package in a pan of cool water (if

    the package is moisture-tight) or by placing it in

    front of an electric fan.

    Page 18

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    .

    FROZEN MEATS CAN BE

    .-

    THREE

    WAYS

    TO THAW

    MEATS

    . 4 @ Aa.A. s s F .

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    COOKED WITH LOR:;I:WITHOUTTHAWING : :: - -

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    l:.T .%.

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    Y,

    Generally the slowest method of thawing @ a re- .. .,., .

    frigerator ) retaim *e mos+~m-t j~c+ awd .

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    (Thowing time; will vary with difforont cuts of moat. . ---

    Follow the Guido for Cooking Frozon Meati on pago 21

    for approximate times.) .:. m

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    In your refrigerator: 34 houm Wr Pound- - ~

    .~w:~..=:f :.e-.+.

    ~e

    At room tornperature: obi~t 2 ~oura Per Poundo

    . . ...4.-. 1.,-.+>- -

    At room temp&atum in front of an .Iectdc fan: about -~,-.

    4S minutes per pound. ~~

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    . a*\o..c.*%

    RoAsT~Tender& of meat, at l-t five inches

    thick, are best for roasting. To roast: Place mea~ fat

    side

    up, on a rack in a shallow pan. Pour juice over

    the top of the roast, then salt. Do not add water and

    do not cover meat. Roast beef, lamb,

    V4 a d sm ok ed

    pork in a 300-325de~moven and fresh pork in a

    %--~-.-...~

    350-degree oven until the meat reaches desireddone-

    ness. A meat thermometer is a great convenience in

    determining doneness of ~ti$ - ~I ~.. ~,.- ~V -.,, ,. .

    When roast g& [nto the oven frozen, wait until ~~

    the meat has thawed before inserting thermometer. ,,.,.

    If a thermometer is not available, the table On p w e 21

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    ,

    I

    1,

    :

    /

    1,

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    Final

    Cooking lime

    CUT

    Method of Degree of

    Meat

    Cooking

    Doneness

    Therm.

    Thawed

    Cooked from

    Reading

    Before Cooking

    Frozen State

    Stonding Roast at Rare

    140 F.

    18 min. per lb.

    43 min. per lb.

    Rib Roast

    300-325 F. Medium

    160 F.

    22 min. per lb.

    47 min. per lb.

    of Beef Well-done

    170 F.

    30 min. per lb. 55 min. per lb.

    Rolled Roast at Rare 140 F.

    28 min. per lb. 53 min. per lb.

    Rib Roast

    300-325 F. Medium

    160 F.

    32 min. per lb.

    56 min. per lb.

    of Beef Weil-done

    170 F.

    40 min. per ib.

    65 spin. per ib.

    Pork Loin

    Roast Roast at

    Center Cut

    350 F. Well-done

    185 F. 30-35 min. per lb.

    50-55 min. per lb

    Rib or

    Loin End

    350 F. Weil-done

    185 F.

    50-55 min. per lb. 70-75 min. per lb

    Leg of Lamb

    Roast ot

    300-325 F. Well-done 175 F.

    30-35 min. per lb.

    40-45 min. per lb

    Rump Roast

    Braise

    Well-done

    30 min. per lb. 50 min. per lb.

    of Beef

    Porter House

    Broil Rare to

    Steak medium

    1 in. thick

    8-10 min. per lb..

    21-33 min. per lb

    1% in.

    thick 10-15 min. per lb. 23-38 min. per lb

    2 in. thick ~ 20-30 min. per lb.

    33-43 min. per lb

    Beef Patties

    1 i n. thick Pan-broil

    8 min. total

    16 min. total

    Lamb Chops

    % in.

    Pan-broil

    thick 10 min. total

    15 min. total

    1% in.

    thick 20 min. total 25 min. total

    6

    Pork Chops Braise 45 min. totai 55 min. total

    34in. thick

    Pan-broii

    Sausage

    Patties

    1Ain. thick

    10 min. totai 15 min. totai

    1 in. thick

    15 min. totai 23 min. totai

    *When a meat thermometer is used on a roast that goes into the oven soiidly frozen, wait until

    the meat is partially thawed before inserting it.

    (Adopted from Live Stock and Meat Board Food and Nutrition Newsy Vol. X, No. 4)

    Page 21

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    i

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    ---- .- W--- -----

    ~.- . .. .-

    -

    .

    RECIPESo*o

    FANCY ICE CUBES

    Decorative ice cubes add a party touch to cool re-

    freshing drinks. Thin slices of lemon, mint leaves,

    maraschino cherries and sections of strawberries or

    pineapple are appropriate. Fill an ice tray Y3 full of

    water and freeze. Add decoration and freeze in place.

    Then fill the tray and finish freezing. For punch

    bowls, try a block of decorated ice made without

    the tray dividers.

    Bwq

    &

    FLAVORED ICE CUBES

    Flavored ice cubes add flavor to a beverage as they

    melt. Cubes made of tea, coffee, gingerale, fruit juices,

    lemonade, or a cola beverage are novel and very good.

    Flavored cubes can also be decorated. Freeze fancy or

    flavored ice cubes with the Cold Control at the normal

    setting. They will be clear and more attractive than

    if frozen quickly.

    CHOCOLATE MILK

    Mix 2 tablespoons of Chocolate Beverage Syr@ with

    each cup of cold milk.

    CHOCOLATE BEVERAGE SYRUP

    Place chocolate and water in saucepan. Cook slowly

    until thick and well blended, stirring constantly. Add

    sugar and salt and bring to a gentle boil for 2 minutes,

    continuing to stir. Remove from heat. Cool slightly

    and add vanilla. Store in covered jar in the refrig-

    erator.

    (Make~ 2 cup.)

    FROSTED CHOCOLATE MILK

    Mix 2 tablespoons of Cbocoiate Beverage Syrup and

    1 scoop of ice cream with each cup of milk. A drop

    of mint extract can be added for flavor variation.

    .

    ill

    %.

    ,

    ,

    R

    t.

    u

    and stored for several days. For each serving, combine

    .-

    2 squares unsweetened chocolate ,

    1/4 teaspoon vanilla

    Y4 cup water ;

    /2 cup sugar

    1

    :

    Dash of salt

    Combine juice and sugar and stir to dissolve all sugar.

    2 cups lemon iuice

    Vary sugar to taste. Add lemon rind. Store in covered

    1 cup sugar

    glass jar in refrigerator. This can be made in advance

    1

    tablespoon grated lemon rind

    2 tablespoons of the mix to a glass of ice-cold water.

    Stir and serve. (Serves 18 to 20.)

    Page

    22

    . . .. .

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    -. -.,- .

    .

    ,.

    2 cups cranberries

    1 die. Iomon

    4 whole dOVOS

    l- inch pioco cinnamon

    ..

    cheeseclo&-D&olve SUWin hot j.wc= se~e cold.

    cups water

    .

    , W cup sugar

    . . ..

    ,.. .

    ,,

    .

    .,.

    s

    ...

    ,.,

    1% cups tomato iu ice

    1J+ cups ciam iuico

    Sait

    Popper

    6 slices lemon

    1 4 cups mashed avocado

    (1 medium avocado)

    2 tablespoons minced onion

    Dash of pepper

    Dash of cayenne

    2 tablespoons lemon iuice

    2 tablespoons chii i sauce (opt ionai)

    ORANGE JJME COCKTAIL ; -*;-S ~

    Place oiari~i ~iilce, l ime juicii~t%d ~ed ice in a

    cocktail shaker or in a tall jar with lid. Shake well. Pour

    into cocktaiI glasses.JGarnish with maraschino cherries

    or fresh strawberries. (Serve~ 6) , . ,?. . ,.,

    .4. . . .

    3 cups orange @ice

    4 teaspoons lime iuice

    Pinch of sait

    ~%CUP crushed ice

    6 maraschino cherries or

    fresh strawberries

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    .:

    APPETIZERS

    an d

    COCKTAILS

    FROZEN FRUIT COCKTAIL

    Pour ginger ale into freezing tray and freeze with

    2 cups ginger ale

    cold control at coldest position until liquid becomes

    2 cups canned fruit cocktail

    firm (45 to 60 minutes). Turn into a chilled bowl

    and beat with an electric mixer or rotary beater.

    Return to freezing tray and chill until firm. Serve in

    sherbet glasses topped with chilled fruit cocktail.

    (Serves 6.)

    GRAPEFRUIT CRABMEAT COCKTAIL

    1M cups grapefruit sections

    1 can (16~h ounces) crabmeat

    Chill grapefruit sections. Flake crabmeat, remove bony

    /3 cup mayonnaise

    t issue and chill. Combine mayonnaise, vinegar, lemon

    1 teaspoon vinegar

    1 teaspoon lemon iuice

    juice, catsup and Tabasco sauce. Arrange grapefruit

    1 teaspoon catsup

    sections in lettuce or cress lined cocktail glasses and

    1 drop Tabasco sauce

    arrange crabmeat in the centers. Top with mayonnaise.

    Lettuceor water cress

    (Serves 6.)

    Mayonnaise

    GRAPEFRUIT LOBSTER COCKTAIL

    Substitute flaked lobster for crabmeat in the above 1 can (

    16Y3unces) lobster

    recipe.

    FRUIT COCKTAlL

    Remove sections from oranges; slice bananas and

    3 omnges

    2 bananas

    combine fruits with pineapple. Sprinkle with lemon

    1 cup diced pineapple

    juice and chill. Serve in chilled cocktail glasses. Gar-

    2 tablespoons lemon iuice

    nish, if desired, with mint leaves or chopped cran-

    berries. (Serves 6.)

    Page 24

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    .

    .

    APPETIZERS

    an d

    COCKTAILS

    1 cup watermelon balls

    1 cup cantaloupe balls

    1 cup honeydew melan balls

    % cup orange iuice

    2 tablespoons lemon iuice

    Mint (optional)

    2 aranges

    1 grapefruit

    1 cup diced pineapple (fresh or canned)

    1 cup seeded Tokay grapes

    1 cup pineapple iuice or ginger ale

    % pint lemon sherbet

    1% cups cooked shrimps

    (f resh or canned)

    lettuce or parsley

    Cocktail sauce

    114 cups lobster (fresh or canned)

    6 tablespoons catsup

    3 tablespoons lemon iuice

    1 tablespoon grated horseradish

    4 draps Tabasco sauce

    1 teaspoon Worcestershire sauce

    Salt

    Celery salt

    MELON BALL COCKTAIL

    Chill the fruit thoroughly. Place in chilled sherbet

    glasses. Pour blended orange and Iemon juices over

    fruit and garnish with mint. ($erve~ 6.)

    FROSTEDFRUIT COCKTAIL

    Remove whole smions from oranges and grapefruit;

    add pineapple and grapes. Chill fruits. Arrange in

    chilled sherbet glasses. Pour ginger ale or pineapple

    juice over the fruits and top with a scoop of sherbet.

    (Serves 6.)

    SHRIMP COCKTAIL

    Remove black veins from shrimps and chill thor-

    oughly. Line cocktail glasses with lettuce or parsley

    and arrange shrimps on top. Serve with cocktail sauce.

    (Setve.r 6,)

    LOBSTERCOCKTAIL

    Substitute lobster for shrimps in the above recipe.

    *

    COCKTAIL SAUCE

    Combine ingredients adding salt and celery salt to

    taste. ChiIl thoroughly before serving with shellfish.

    (Yieldz % cup.)

    Page 25

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    1

    n

    SPRING VEGETABLE SALAD

    Soak gelatin in cold water for 5 minutes. Dissolve

    with sugar and salt in boiling water. Add lemon juice

    and vinegar. Chill until mixture thickens slightly.

    Add vegetables and turn into 6 individual molds.

    Chill until firm. Serve on lettuce with mayonnaise.

    (Serves 6.)

    JELLIED VEGETABLE JUICE

    Combine first 6 ingredients in saucepan. Simmer 10

    minutes, remove bay leaf. Soak gelatin in cold water

    5 minutes; dissolve in hot mixture. Pour into 6 in-

    dividual molds or one large mold. Serve with cream

    cheese blended with mayonnaise. (Serves 6.)

    EPICURES SALAD

    Break lettuce in small pieces into salad bowl. Mix with

    radishes, parsley and green pepper and toss with dress-

    ing. Garnish with strips of ham. NOTE:

    If desired,

    salad bowl may be rubbed with the cut edge of a garlic

    clove for additional flavor.

    . -

    .-

    (Serves 6.)

    Page 26

    u

    1 tablespoon gelatin

    1/3cup cold water

    1/4cup sugar

    1 teaspoon salt

    % cup boiling water

    1/4cup lemon iuice

    1 tablespoon vinegar

    1 cup shredded cabbage

    1~ cup shredded

    raw beets

    I /A CUD diced celery

    2 tablespoons diced green pepper

    1 tablespoon chopped onions

    21/4cups mixed vegetable iuices

    YZbay leaf

    1/2

    eospoofr

    salt

    Dash of cayenne

    1 tablespoon onion iuice

    4 tablespoons lemon iuice or vinegar

    1 tablespoon gelatin

    1/. cup cold water

    Cream cheese

    Mayonnaise

    1 small head lettuce

    8 thinly sliced radishes

    I/z cup

    Choppecl

    parsley

    III cup chopped green pepper

    1/2CUP cooked ham, cut in narrow strips

    French dressing

    ,,,-

    I

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    i

    2 cups coarsely chopped

    spinach 1/3 pound)

    2 cups shredded red cabbage

    1 4 cups cottage cheese

    Salt

    Lettuce cups

    French dressing

    2 cups cranberries

    1% cups water

    ?4 cup sugar

    1 tablespoon gelatin

    % cup diced celery

    .4 cup chopped nuts

    M teaspoon salt

    1 teaspoon lemon iuice

    lettuce

    Mayonnaise

    1Yz cups crabmeat

    % cup diced celery

    1M cups diced tart apples

    3 tablespoons salad oil

    1 teaspoon salt

    3 tablespoons lemon iuice

    3 hard-cooked eggs

    1/4

    cup mayonnaise

    Lettuce

    1 medium-sized avocada

    2 cups grapefruit sections

    lemon- lime Dressing

    lettuce

    12 pitted ripe olives

    GINGHAM SALAD :;~;-. ;. ;:: ... - ;; - .

    ..V-:+,xm.,+k~.,

    . >.r-

    ,s

    * . ?~-*< . .-+

    ..+./..::. . _ , ..

    ,

    Lightly toss -~ogether spinach, cabbage- and cottage

    cheese. %son with salt. $xve in Iettuce CUDSwith

    Add sugar and cook 5 minutes Soak gelatin in ~ cup

    cold water 5 minutes; dissolve in hot mixture. Cool;

    when mixture begins to thicken add celery, nuts, salt

    and Iemon juice. Tun into 6 individual molds. Chill.

    Serve on lettuce. Garnish with mayonnaise. (Serves6.)

    ., .,

    ,., ,:.

    ..

    ..: $,,,.. ,: A-.... -..

    - +

    -

    ?- .::.

    , :

    + *+

    CRABMEAT-APPLESAtAD , - ~ ~

    Combine crabmeat, celery and diced apples. Mix to-

    gether saIad oil, salt and lemon juice and add to

    crabmeat mixture and chill 20 minutes. Then add

    coarsely chopped eggs and mayonnaise. Serve on let-

    tuce.

    (Serves

    6.) ,; .. _.&,,,.-,..,, .,. , ,

    .,

    e..

    ~.

    . , -

    , .

    - . =,

    CALIFORNIASALAD --

    ~c,.r.

    .4 :.

    i, ,

    Cut avocado iq~half, ~ist to-l~sen -~d and remove

    Mel. Cut in- croiswise slices. Marinate avocado and

    grapefruit sections in ,kmon-Lime Dressing (page

    28). Arrange avocado and grapefruit on lettuce and

    sprinkle with chopped olives. (Serve~ ,6.) ..

    ..-

    .

    .

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    ,

    SALADS AND SALAD DRESSINGS

    GINGER ALE SALAD

    .- .-./> ----- . . . . .

    _.

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    .

    SALADS AND SALAD DRESSINGS

    FRENCH DRESSING

    1 /z tablespoons sugar

    1% teaspoons salt

    1 teaspoon paprika

    % cup vinegar

    Dash of pepper

    % cup salad oil

    1% teaspaons dry mustard

    1 teaspoon salt

    V4 teaspoon paprika

    M teaspoon dry musts rd

    Dash of cayenne

    2 egg yolks

    2 tablespoons vinegar

    2 cups salad oil

    2 tablespoons lemon iuice

    1 tablespoon hot water (opt ional)

    % cup peanut butter

    2 or 3 tablespoons lemon iuice

    6 tablespoons evaporated milk

    % teaspoon salt

    1 teaspoon honey

    Combine all ingredients in covered jar

    Shake well before serving. (Maker 1 c*P.)

    ROQUEFORT FRENCH DRESSING

    Add % cup crumbled Roquefort-type

    French dressing recipe.

    CHIFFONADE FRENCH DRESSING

    and chill.

    cheese to

    Add 1 chopped hard-cooked egg, % cup diced cooked

    beets and 1 teaspoon capers to French

    GARLIC FRENCH DRESSING

    Add one cut clove of garlic to French

    Remove garlic clove before serving.

    MAYONNAISE

    dressing recipe.

    dressing recipe.

    Mix dry ingredients together. Beat egg yolks with

    a

    fork and blend with dry ingredients; then stir vinegar

    into egg mixture. While beating with a rotary beater

    or ekctric mixer, add H CUP oil vev SIOWIY.Add

    salad oil in increasing amounts, alternating last 4

    cup with lemon juice. For a less oily appearance, add

    hot water. (Makes 2 caps.)

    CREAM DRESSING

    Whip VZ cup whipping cream and fold it into 1 CUP

    of mayonnaise. Season with salt to taste. Serve with

    fruit salad.

    Mukes abozt 1 WP.

    THOUSAND ISLAND DRESSING

    To 1 cup mayonnaise add J4 cup chili sauce, 2

    chopped hard-cooked eggs, 1 chopped dill pickle, 4

    cup chopped green pepper and 2 tablespoons minced

    onion.

    PEANUT CREAM SALAD DRESSING

    Combine peanut butter and lemon juice to form a

    smooth paste. Add other ingredients and blend thor-

    oughly. Chill and serve on fruit saIads. (Serve~ 6.)

    Page 29

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    1

    *

    :

    PEAR CREAM

    Soften gelatin in cold water 5 minutes. Beat egg yolks,

    sugar and salt together until light. Add milk slowly

    to egg yolk mixture. Cook over low heat, stirring con-

    stantly, until mixture coats a spoon. Remove custard

    and add softened gelatin and stir until dissolved. Cool

    to room temperature. Beat egg whites with sugar and

    vanilla until mixture stands in peaks. Fold into cus-

    tard. Arrange pear halves in serving dish (or 6 indi-

    vidual dishes ), pour custard over them. Chill until

    firm. (Serves 6.)

    COFFEE JELLY

    .

    ;

    I

    ,

    I

    i

    .s

    I tablespoon gelatin

    2 tablespoons cold water

    t

    2 eg gs

    separated

    Y4

    cup sugar

    Y4 teaspoon salt

    ,

    2

    cups scalded mi lk

    2 tablespoons sugar

    z

    $

    1 teaspoon vanil la

    6 cooked pear halves

    ,

    Soften gelatin in cold water 5 minutes. Add sugar,

    6 tablespoons cold water

    salt and softened gelatin to boiling hot coffee and stir

    11/2ablespoons gelatin

    until dissolved. Add lemon juice and turn into mold.

    ~/zcup sugar

    1/3 teaspoon salt

    Chill until firm. Serve with chilled Orange Custard

    zl/d

    cups hot cof fee

    Sauce.

    (Serves

    6.)

    3 tablespoons lemon iuice

    ORANGE CUSTARD SAUCE

    Beat eggs slightly, add sugar and salt. Slowly stir in

    2 eggs

    scalded milk. Then add orange juice. Cook until mix-

    /4 cup sugar

    V8 teaspoon salt

    ture thickens and coats a spoon (about 5 minutes).

    11/4cups scalded milk

    Remove from heat and add grated orange rind and

    1/4cup strained orange iuice

    vanilla.

    1 teaspoon grated orange rind

    1/2 teaspoon vanil la

    Page 30

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    ---

    .

    .

    CHILLED DESSERTS .)\:-@

    . .

    ,

    ..

    1 tablespoon gelatin

    M CUp cold water

    1 cup boiling hot water

    ?4 cup sugar

    % Cup lemon iuice

    2 egg whites

    2 egg yolks

    1 cup milk

    2 tablespoons sugar

    Dash of salt

    % teaspoon vanilla

    1 tablespoon gelatin

    M cup cold water

    % cup sugar

    M teaspoon salt

    1 cup boiling water

    M cup orange iuice

    ti teaspoon cinnamon

    1h cups sweetened applesauce, chil led

    M cup evaporated milk, whipped

    2 egg whites, beaten

    1 tablespoon grated orange rind

    1 tablespoon gelatin

    % cup cold water

    ~ cup boiling water

    ?4 cup confect ioners sugar

    1 tablespoon lemon iuice

    1 cup crushed strawberries

    1 cup cream, whipped

    6-12 whole strawberries

    and sugar to boilingwater ad ,.Stir fitil di~olved.

    Add lemorijice. ChiIl urd almost set and then beat

    until forthy.Fold Jn:st iffly beaten egg whites. Chill

    until firm. seme with Cus~d Sauce. (Server 6.)

    Cus..

    low heat or in a double boiler-stirring constandy until

    mixture coati s~n. Remove frornbheat and cool. Add

    vanilla and &ill thoroughly. .1.. ~ _

    k

    APPLESAUCEBAVARIAN . ~

    Soften gelatin in cold water 5 minutes. Dissolve

    softened gelatin, sugar and salt in boiling water and

    add or~ge juice ,+d rind. Chill until slightly thick-

    ened, then beat until foamy. Combine cinnamon and

    appksauce imd fold into gelatin mixture. Fold in

    whipped evaporated milk and beaten egg whites,

    ..

    .>,.+...,.

    -

    .

    . .,.-y. .~r:--t..t - s

    STRAWBERRYBAVARIAN CREAM

    -w. .. *.he.w.,-., . -, .. . , . ,

    Soften gelatin in coId water 5 minutes. Dissolve

    softened geIatin in boiling water. Chill until almost

    set. Beat until frothy, then stir sugar and lemon juice

    into crushed syawberries and blend with gelatin mix-

    ture. Fold in &hipped cream. Pour in one l~ge or 6

    individual. rniIds an~ ill htii ~~- Unmold and

    t

    4.

    .>

    . ..-

    .

    ,

    1

    i..

    1

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    ,,

    . . = .

    . .

    . . . . f-

    -.

    /f...--*

    .~~:...-

    i

    .

    CHILLED DESSERTS

    RHUBARB-BANANA COMPOTE

    Wash rhubarb and cut into I-inch pieces and place in

    1 Ib. f resh rhubarb

    saucepan with the water. Cook until fruit is tender.

    Y4 cup water

    Add ~ugar while fruit is hot. Chill. Just before serv-

    1/2

    cup sugar

    2 medium-sized bananas

    ing time, slice bananas into serving dishes and add

    rhubarb. (Serves 6.)

    LEMON CHIFFON PIE

    Combine egg yolks, lemon juice, sugar and salt. Cook

    over low heat or in a double boiler untiI mixture

    thickens. Soften gelatin in cold water 5 minutes and

    then add to above mixture and stir until completely

    dissolved. Add grated lemon rind and chill. When

    mixture thickens and is almost set, beat with an elec-

    tric mixer or rotary beater. Beat egg whites until

    foamy; gradually add V2 CUPsugar and continue the

    beating. Fold the egg whites into the lemon mixture.

    Fill a 9-inch baked pastry or graham cracker pie shell

    and chill. (Serves 6.)

    4 eggs, separated

    % cup lemon iuice

    1/4cup sugar

    M teaspoon salt

    1 teaspoon grated lemon rind

    1 tablespoon gelatin

    1/4cup cold water

    %

    u

    sugar

    1 9-inch graham cracker pie shell

    ..

    .

    .?

    *

    .

    /

    GRAHAM CRACKER

    PIE SHELL

    9

    d

    o

    *

    I

    Roll crackers to make fine crumbs and mix well with

    sugar. Combine softened butter or margarine thor-

    oughly with the crumbs. Press crumbs against sides

    and bottom of 9-inch pie plate. Chill for 2 to 3 hours

    in refrigerator. The shell may also be baked in 375-

    degree oven for 10 minutes.

    $

    CHILLED CHEESE PIE

    Mix cornstarch, sugar and salt; add milk slowly and

    stir constantly on low heat until mixture thickens.

    Add vanilla, lemon juice and rind. Soften cheese with

    a fork, gradually add hot mixture; stir until smooth.

    Fold in beaten egg whites, pour into shell and chill

    until firm. (Serve~ 6.)

    Note: Two tablespoons of graham cracker crumbs

    from crust may be reserved for sprinkling over the

    top of pie.

    ,

    16 graham crackers (11/4 cups crumbs)

    ?2cup sugar

    Jh cup butter or margarine

    .

    . .

    . .

    4 tablespoons cornstarch

    1/3cup sugar

    /8 teaspoon salt

    2 CUPS scalded milk

    1 teaspoon vanil la

    % cup lemon @ice

    1 teaspoon grated lemon rind

    4 ounces cream cheese

    2 egg whites

    1 9-inch graham cracker pie shell

    .

    Page

    32

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    . . .

    .

    . .

    A ..-.

    -.

    I

    CHILLED DESSERTS

    1 tablespoon gelatin

    % cup cold water

    3 eggs, separated

    1 cup brown sugar, firmly packed

    1b cups cooked or canned pumpkin

    M

    u

    milk

    M teaspoon salt

    1 teaspoon cinnamon

    Y4 teaspoon ginger

    M teaspoon allspice

    2 tablespoons granulated sugar

    1 9-inch baked pie shell

    1 tablespoon gelat in

    M cup cold water

    ?4 cup prune iuice

    lh cup sugar

    1/4 teaspoon salt

    1 cup chopped prune pulp

    2 tablespoons lemon iuice

    2 egg whites

    1 9-inch nut pie shell

    lYz cups sifted flour

    M teaspoon salt

    4-5 tablespoons ice water

    4 tablespoons finely ground nuts

    4 tablespoons shortening

    PUMPKIN CHIFFON PIE

    Soften gelatin in cold water 5 minutes. Beat egg yo&s

    lightly and combine with brown sugar, pumpkin,

    milk, salt and spices. Cook over low heat, or in double

    boiler and stir constantly until thickenedabout 10

    minutes. Remove from heat, add gelatin and stir until

    dissolved. Chili until mixture is almost set then beat

    until light and flufly. Beat egg whites until foamy,

    add granulated sugar gradually and beat until mixture

    forms moist peaks. Fold into pumpkin mixture and

    pour into baked pie shell. Chill until set. (Serve~ 6.)

    PRUNE CHIFFON PIE

    Soften gelatin in cold water 5 minutes. Heat prune

    juice, sugar and salt to boiling. Add to gelatin and

    stir until dissolved. Stir in prune pulp and lemon

    juice. Chill until mixture begins to thicken. Fold in

    stiffly beaten egg whites. Turn into baked nut pie shell

    and chill. (Serve~ 6.)

    ,

    NUT PIE SHELL

    ..

    Sift together flour and salt. Cut in nuts and shorten-

    ing. Blend water with flour adding a little at a time

    using just enough to hold mixture together. Roll

    dough 4 -inch thick. Line 9-inch pie plate. Trim

    dough to %-inch from edge with scissors and fold

    overhanging pastry under; flute edge. Prick bottom

    and sides with fork. Bake in 425-degree oven from

    18 to 20 minutes. (one 9-inch Pie J~e~~.)

    Page

    33

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    EGG NOG ICE CREAM

    t

    ,

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    FROZEN DESSERTS :

    .

    \

    Beat egg yolk slightly. Add milk, sugar, vanilla, nut- 1 e gg, separated

    meg and beat. Pour into refrigerator tray and freeze

    1

    cup top milk

    unt~l firm. Beat egg white until foamy and gradually

    Ih

    cup sugar

    beat in salt and sugar. Whip cream. Beat frozen mix-

    1lh teaspoons vanilla

    1/4

    teastaoon nutmea

    mre smooth, then quickly- fold in egg white and

    %

    teaspoon salt

    whipped cream. Return to refrigerator and freeze

    2 tablespoons sugar

    unti l firm. (Sertie~ 6.)

    %

    cup heavy cream

    FRESH PEACH ICE CREAM

    cup fresh peach pulp

    tablespoons sugar

    tablespoons lemon iuice

    egg, separated

    tablespoon sugar

    Wash, peel and mash peaches. Stir sugar and lemon 1

    juice into peach pulp. Freeze to mushy state in refrig- ~

    erator tray. Beat egg white until foamy, gradually add- ,

    ing one tablespoon of sugar. Add well-beaten egg 1

    yolk. Whip cream and combine with egg mixture.

    1/2 cup heavy cream

    Beat frozen peach pulp in a chilled bowl with a

    chilled beater or electric mixer until smooth and blend

    with the above mixture. Return to refrigerator tray

    and freeze until firm. (Servef 6. J

    ,

    .

    >

    ?

    STRAWBERRY ICE CREAM

    *

    Whip cream to consistency of thick custard. Fold in

    1cup heavy cream

    sugar

    sugar. Combine vanilla, salt, top milk and stir slowly

    % cup confectioners

    into whipped cream. Pour into refrigerator tray and

    V2 teaspoon vanilla

    freeze ice cream until firm. Add sugar to berries and

    Dash of salt

    % cup top-mi lk

    chill while first mixture freezes. Turn frozen mixture

    3

    tablespoons sugar

    into a chilled bowl and beat with a chilled beater or

    %

    cup crushed strawberries

    electric mixer until smooth and light. Quickly fold in

    crushed strawberries. Refreeze until firm. (Serves 6.)

    STRAWBERRY VELVET

    Press strawberries through a medium strainer, then

    2 cups strawberry puree

    measure. Mix puree, sugar and salt. Soften gelatin in /z

    cup sugar

    cold water for 5 minutes, then dissolve by heating

    Dash of salt

    2 teaspoons gelat in

    over boiling water. Add gelatin to strawberry mixture

    Ih cup cold water

    at room temperature, stirring constantly. Pour into

    refrigerator tray and freeze until firm. Turn into

    chilled bowl and beat with chilled beater or electric

    mixer until smooth and light. Refreeze until firm.

    (Se~ves 6.)

    Page 36

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    I

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    FROZEN DESSERTS

    2 eggs, beaten

    % cup sugar

    k cup light corn syrup

    11/4cups milk

    %

    u

    heavy cream

    V4 cup lemon @ice

    1 teaspoon grated lemon rind

    % cup sugar

    2 cups scalded milk

    1 tablespoon cornstarch

    % teaspoon salt

    2 tab lespoons mi lk

    1 cup heavy cream, whipped

    1h teaspoons van illa

    LEMON ICE CREAM

    Gradually add sugar to eggs beating constantly. Add

    corn syrup, milk, cream, Iemon juice and rind. Pour

    into freezing tray and freeze. Freeze until firm. Place

    in chiIled bowl and beat with a chilled beater or elec-

    tric mixer until smooth and light. Return to tray and

    continue freezing untiI firm. (Serves 6.)

    CARAMEL ICE CREAM

    Heat sugar over low heat untii it is a clear, light

    brown syrup. SIowly add caramelized sugar to hot

    milk and stir until thoroughly dissolved. Combine

    cornstarch and salt and mix with 2 tablespoons milk

    Stir corn starch into hot milk and cook until slightly

    thickened, continue stirring to prevent lumping.

    Cool. Fold in cream and vanilla with a chilled beater

    or electric mixer. Pour into freezing tray and freeze.

    Turn into chilled bowl and beat with a chilled beater

    or electric mixer until smooth and light. Return to

    tray and freeze until firm. (Serves 6.)

    %

    PEACH VELVET

    1 cup sugar

    % cup water

    3 cups peeled and quartered peaches

    V4teaspoon salt

    4 tablespoons lemon iuice

    1 teaspoon ge latin

    1 tablespoon cold water

    Combine sugar and water; heat to boiIing and add

    peaches. After 5 minutes, remove from heat and press

    peaches plus syrup through a sieve. Add salt and lemon

    juice. Soften gelatin in cold water 5 minutes, then dis- .

    solve by heating 5 minutes over boiling water. Stir

    dissolved gelatin into fruit mixture. Pour into refrig-

    erator tray and freeze until firm. Remove to a chilled

    bowl and beat with a chiIled beater or an electric

    mixer until smooth and light. Return to tray and

    freeze until firm. (Serves 6.)

    Page 37

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    (

    NUT-CRISP ICE CREAM

    ,

    Stir scalded milk into blended sugar, flour and salt.

    ICE CREAM MIXTURE

    Cook over hot water 20 minutes (until slightly thick).

    1 cupscaided mi lk

    Cool, fold in whipped cream and vanilla. Pour into

    %

    cup sugar

    . .

    4 feaspoons flour

    . .

    refrigerator tray and freeze.

    V8 tea;poon salt

    1 cup cream, whipped

    1 teaspoon vanil la

    NUT-CRISP

    Melt butter and

    blend with brown sugar. Cook until

    thick and smooth, stirring constantly, Add cornflakes,

    nuts and blend 5 minutes; then cool. When ice cream

    mixture has frozen, remove to a chilled bowl and

    beat with a chilled beater or an electric mixer until

    smooth and light. Fold in nut mixture. Return to tray

    and freeze until firm. (Sertie~ 6,)

    2 tablespoons butter

    3 tablespoons brown

    1 cup cornflakes

    V4cup chopped nuts

    sugar

    $,.

    J-

    . .

    CHOCOLATE ICE CREAM

    Add melted chocolate to boiling water, sugar and salt.

    Stir untiI blended. Cool. Add cream, vanilla, blend

    and turn into freezing tray. Freeze until firm. Turn

    into chilled bowl and beat with a chilled beater or an

    electric mixer until smooth and light. Return to tray

    and freeze. (Setwe~ 6.)

    ORANGE-LEMON SHERBET

    Soften gelatin in cold water for 5 minutes. Boil re-

    maining water and sugar 2 minutes. Dissolve gelatin

    in hot syrup. Add fruit juices and salt. Cool. Pour into

    refrigerator tray and freeze. When mixture is firm,

    turn into a chilled bowl, and beat with a chilled

    beater or an electric mixer until smooth and light.

    Add beaten egg white to mixture and beat until

    blended. Return to tray and freeze until firm.

    (Serves 6.)

    CHOCOLATE SAUCE

    Combine chocolate and water. Heat, stirring con-

    stantly until chocolate melts and thickens. Add sugar

    and stir until dissolved. Remove from heat and add

    salt and vanilla. Store in a covered container in refrig-

    erator. Serve hot or cold. (Yie[d:

    1

    generous cup.)

    Page 38

    1 V2 squares unsweetened

    chocolate, melted

    lb cup boiling water

    % cup sugar

    Dash of salt

    3 cups cof fee cream

    2 teaspoans vanil la

    1M teaspoons gelatin

    2 tablespoons cold water

    1/2 cups water

    3L4cup sugar

    1/3 cup orange iuice

    6 tablespoons lemon iuice

    Dash of salt

    1 egg white

    3 squares unsweetened chocolate

    1/2 cup water

    V4cup sugar

    Dash of salt

    V2teaspoon vanil la

    ,

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    1

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    Soften gelatin in cold water for 5 minutes. Boil 1 cup

    water with 3Acup sugar. Add gelatin to hot syrup and

    stir until dissolved. Add rhubarb juice. Pour into

    refrigerator tray and freeze until mixture is firm. Beat

    egg wh~tes until foamy, add remaining y4 cup sugar

    conti umg to beat. Twn sherbet into chi~ed bowl and

    t

    eat ith a chilled beater or electric mixture until

    smooth and light. Fold in egg whites, return to tray

    and freeze until firm. (Sewes 6.)

    ,,

    ,, ...

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    +$.....l.....-

    . . .

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    GRAPEFRUITAIASKA ~ +

    .. ...

    Loosen grapefruit s~ions, remove seeds and core.

    Add W teaspoon sugar and 1 teaspoon cherry syrup

    +-to each half. Chill thoroughly. Place a spoonful of ice

    cream in center, ii attening the top slightly. Prepare a

    meringue of egg whites, almond extract and sugar.

    Spread over ice cream, bringing to edge of grapefruit.

    Brown meringue in 500-degree oven for 3 or 4 min-

    utes. Serve immediately. (Serves 6.) -

    - ...... ,P-. .

    %-~ -..,...,-.*- *>.%-,.-., .* . > -,.. . .

    Page 39

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    BAKING POWDER BISCUIT MIX

    Sift dry ingredients together. With a pastry blender 4

    cups sif ted flour

    or two knives cut the shortening into the dry mixture

    2 teaspoons salt

    2 tablespoons baking powder

    until it resembles coarse corn meal. Store this mix in a

    Ih cup shortening

    covered jar in the refrigerator until needed. (Yield: 4

    cups of mix or 25 to 30 medhm biscrzits.)

    For Drop Biscuits: AM sj cup of milk to 2 cups of

    the mix. Stir lightly until blended and drop by spoons-

    ful on a greased baking sheet. Bake in a 450-degree

    oven 12 to 15 minutes.

    For Rolled Biscuits: Add z% cup of milk to 2 cups of

    the mix. Stir lightly until blended. Turn out on a

    slightly floured pastry cloth or board and gently

    knead. Roll or pat to v -inch thickness and cut with

    a floured biscuit cutter. Place on a baking sheet and

    bake in a 450-degree oven 12 to 15 minutes.

    PLAIN WAFFLES

    Sift dry ingredients together. Beat eggs, add melted 2

    shortening and milk. Add liquids to dry ingredients

    3

    and beat until smooth. This batter may be kept in the

    1

    refrigerator in a covered bowl overnight. (Serve~ 6.) ~

    4

    1

    I

    f

    CORN MEAL WAFFLES

    ,

    t

    1

    ;

    ..

    cups sif ted flour

    teaspoons baking powder

    tablespoon sugar

    teaspoon salt

    eggs

    tablespoons melted shortening

    cup milk

    Combine dry ingredients. Beat eggs and add milk.

    1

    cup sifted flour

    Stir egg-milk mixture into dry ingredients, add melted

    1 cup corn meal

    3 teaspoons baking powder

    shortening and beat until smooth. The batter may be

    1 teaspoon salt

    made up in advance and kept covered overnight in a

    1

    tablespoon sugar

    I

    refrigerator. (Serves 6.)

    2 eggs

    1M cups milk

    3 tablespoons shortening

    Page 40

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    I

    I

    -

    BAKED FOOD$

    BUTTERSCOTCHCOOKIES

    1 cup butter or margarine

    2 cups brown sugar, firmly packed

    2 eggs

    3 cups sifted flour

    1 teaspoon soda

    1 teaspoon cream of tartar

    1 cup chopped nuts

    Cream butter or margarine and sugar. Add the eggs,

    one at a time, blend thoroughly. Add sifted dry in-

    gredients., Stir in nuts. Chill the dough, then form into

    2-inch rolls. Wrap rolIs of dough in waxed paper and

    store in the refrigerator until needed. Cut in %-inch

    slices, place on a baking sheet, and bake in a 400-

    degr&e oven for 10 to 12 minutes. (Yields clout 80

    cookies.)

    *

    OATMEAL REFRIGERATORCOOKIES

    I

    I

    3 cups quick-cooking oatmeal

    1 cup light brown sugar, firmly packed

    1 4 cups sifted flour

    % teaspoon salt

    1 cup shortening, melted

    1 teaspoon soda

    4 cup boiling water

    Combine oatmeal, sugar, flour, and salt. Stir in melted

    shortening. Dissolve soda in water and add to oatmeal

    mixture. Shape into a roll 1 l/z-inches in diameter,

    wrap in waxed paper and chill overnight. With a

    sharp knife cut in Y4-inch slices and bake on un-

    greased baking sheet 10 minutes in a 375-degree

    oven.

    (Yield: out

    60

    cookies.)

    2 cups boiling water

    h cup sugar

    1 tablespoon salt

    2 tablespoons shortening

    2 cakes comprossod yeast

    % cup warm water

    2 eggs, beaten

    7-8 cups sifted flour

    Stir bo;ling water, sugar, salt and shortening together

    and cool until lukewarm. Soften

    yeast

    in lukewarm

    water and stir into mixture. Add beaten eggs. Stir in

    4 cups of flour and beat until smooth. Stir in remain-

    ing flour to make fairly stiff dough. Place in greased

    bowl, grease top of dough, cover with waxed paper,

    and place in refrigerator. This dough will keep 6 to

    7

    days.

    To Lake rolls: Shape desired number, place on greased

    pans and let rise until double in bulk ( 1 to 1 42

    hours ). Bake 15 to 20 minutes in 425-degree oven.

    {Yie d: 4dozera rol ls.)

    REFRIGERATORROLL

    VARIATIONS

    Roll dough K-inch thick, cut with 2-inch floured

    cutter and crease center with dull edge of knife. Brush

    with melted butter or margarine, fold over and press

    lightly on the fold. Place on greased baking sheet,

    allow to rise until double in bulk ( 1 to 1 42 hours ).

    Bake in a 425-degree oven for 15 minutes.

    Page

    41

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    \

    BAKED FOODS

    CLOVER LEAF

    ROLLS

    Place three l/z -inch balls of dough in each section of a

    medium-sized muffin pan. Brush with melted fat and

    allow to rise until double in bulk. ( 1 to 1 l/z hours).

    Bake in a 425-degree oven for 15-18 minutes.

    BUTTER-FLAKE ROLLS

    Roll dough ~ -inch thick. Brush with melted fat and

    cut in 1-inch strips. Stack 4 or 5 strips and cut in

    1-inch pieces, place cut side up in greased muffin pans.

    Allow to rise until double in bulk ( 1 to 11A hours).

    Bake in a 425-degree oven for 15-20 minutes.

    BUTTERSCOTCH

    ROLLS

    Roll 1Aof the dough to an oblong sheet ~-inch thick.

    Brush with 2 tablespoons melted butter or margarine

    and sprinkle with 1/4 c up brown sugar blended with

    1/2teaspoon cinnamon. Place 1 teaspoon but ter or mar-

    garine and 2 teaspoons brown sugar in each section of

    muffin pan. Roll dough and cut in 1-inch slices. Place

    cut side down in muffin pans. Cover and allow to rise

    until double in bulk ( 1 to 11/4 hours). Bake in a

    400-degree oven 15-18 minutes.

    BUTTERHORNS

    Dissolve sugar and salt in hot milk, cool until luke-

    warm. Soften yeast in lukewarm water and add to

    milk. Stir in 4 cups of flour. Then add melted butter

    or margarine, eggs and beat until smooth. Stir in re-

    maining flour. The dough should be fairly soft. Place

    in greased bowl; grease top of dough, cover with

    waxed paper and place in refrigerator. This dough

    will keep 4 to 5 days. (Yield: 4 dozen medium-sized

    row.)

    10 shape: Roil 1Aof the dough into a circle 10 inches

    in diameter. Brush with melted butter or margarine and

    cut in 12 wedge-shaped pieces. Starting at the wide

    end, roll each wedge toward the point. Place on

    greased baking sheet, cover and allow to rise until

    double in bulk ( 1 co 1VZ hours ). Bake about 15

    minutes in a 400-degree oven.

    H cup sugar

    1 tablespoon salt

    2 cups scalded milk

    2 cakes compressed yeast

    1/4CUP lukewarm water

    7 -8 cups flour

    1~cup mel ted butter or margarine

    3 eggs, beaten

    /

    .

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    Page 42

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    3

    tablespoons morgarlne *5~

    .-= *-S.-Jp$j .~.,+~.,ti~~

    Make white sauce of first five mgredien~ ~

    4 tablespoons flour

    % teaspoon salt

    - --- from heat, add lemon juice,aWorcestershire and onion. K-.;-~.-;

    . . ,.. . :. , ,

    .=- ,% : -+ +z~. ~;;;&~>;ijA?::{ &&

    >-- ,.i$.&**,a&*.X-p.&.& %g-,$

    1 tablespoon chopped parsley

    ., S.J. . * ....-+..,-*.-> ,Q .:,. - ,. .W:..; .

    1 tablespoon margarine or drippings

    2 tablespoons minced onion

    .3 tablespoons flour

    2 cups milk

    1% teaspoons salt

    1 teaspoon Worcestershire sauce

    h cup chopped green pepper

    2 cups cooked dried lima beans

    1 cup cooked diced ham

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    LIMA BEANS A LA KING ; ;~,f

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    MAKEOVERS FROM LEFTOVERS

    CURRIED STRING BEANS WITH RICE

    Melt fat and add curry powder and onion. Cook until

    onion is browned. Blend in flour. Add milk, 1 tea-

    spoon salt and l/f teaspoon pepper. Cook until thick-

    ened, stirring constantly. Add beans. Place bean mix-

    ture in oiled 2-quart casserole. Combine rice, egg,

    remaining salt and pepper; spread over beans. Top

    with cheese. Bake, in a 35O-degree oven for 30 min-

    utes. {Serves 6.)

    2 tablespoons margarine or drippings

    1 teaspoon curry powder

    M cup sliced onion

    M cup flour

    2 cups milk

    1 teaspoon salt

    % teaspoon pepper

    1 cup cooked string beans

    3 cups cooked rice

    34 cup dry rice

    1 egg, slightly beaten

    % teaspoon salt

    M teaspoon pepper

    2 tablespoons grated American cheese

    CASSEROLE WITH RICE CRUST

    Combine meat, vegetables and gravy; place in greased

    1cup cubed cooked meat

    casserole. (Other combinations of meat and vegetables

    1 cup cooked carrots

    may also be used. ) Top with rice crust.

    1 cup cooked lima beans

    1 cup meat gravy

    RICE CRUST

    Sift dry ingredients together and combine with rice.

    Beat egg, add milk and stir into rice mixture. Shape

    crust to fit top of casserole, cut steam vents and lay

    over meat-vegetable mixture. Dot with butter or mar-

    garine. Bake in a 375-degree oven for 30 minutes or

    until meat mixture is bubbling and crust is brown.

    (Serves 6.)

    TURKEY CHOWDER

    Melt fat, add onions and cook 2 minutes. Add stock,

    green pepper, potatoes and celery. Cook 10 minutes or

    until potatoes are almost done. Add to this mixture

    flour which has been blended to a paste with water.

    Stir this constantly during cooking until it thickens.

    Add turkey, corn, salt and pepper. Continue cooking

    until thoroughly heated. (Serve~ 6.)

    Page 44

    1 cup flour

    1 teaspoon salt

    2 teaspoons baking

    1 cup cooked rice

    1 egg

    lh cup milk

    1 tablespoon butter

    powder

    or margarine

    2

    tablespoons turkey fat or drippings

    1 cup finely sliced onions

    3 cups turkey stock

    3 tablespoons diced green pepper

    1Y4 cups diced raw potatoes

    11/4cups diced celery

    2 tablespoons flour

    % cup water

    1 cup diced cooked turkey

    11A cup% canned corn and liquor

    1% teaspoons salt

    h teaspoon pepper

    4

    ,,

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    . . . .

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    MAKEoVERS RO

    1 cup tomato iuice

    I teaspoon whole mixed spices

    1 tablespoon sugar

    1/4

    teaspoon sal t

    1 tablespoon gelatin

    h cup cold water

    3 tablespoons vinegar

    % cup chopped

    celery

    U

    cup chopped green pepper

    1M cups cooked fish

    Water cress or lettuce

    Mayonnaise

    3 tablespoons drippings

    1115cups chopped cookod beef

    2 tablespoons cream

    4 cups chopped cooked potatoes

    lM cups chapped coaked beets

    % cup chopped onion

    .

    ,

    .

    LEFTOVERS

    MOLDED FISH SALAD

    Simmer tomato juice, spices, sugar and salt together 5

    minutes. Strain. Soften gelatin in cold water 5 min-

    utes, then dissolve in hot tomato mixture. Add vinegar

    and cool. When gelatin mixture begins to thicken,

    fold in celery, green pepper and flaked fish. Turn into

    mold and chill until firm. Unmold and seine with let-

    tuce or water cress and mayonnaise. (Jhvvef 6.)

    RED FLANNEL HASH

    .

    Heat drippings in frying pan. Combine remaining in-

    gredients and blend. Spread mixture eveniy over bot-

    tom of pan. Brown slowly until a crust forms on the

    bottom. Turn as an omelet. (Serve~ 6.)

    BROILED TURKEYCUTLETSWITH ORANGE-APPLE SLICES

    V4

    cup fat

    / 4cup flour

    1 cup milk

    M teaspoon salt

    lh teaspoon pepper

    1 teaspoon grated onion

    1 cup diced turkey

    2 hard-cooked eggs, diced

    Dry bread crumbs

    1 egg, beaten

    6 lb-inch apple slices

    6 Winch orango dices

    2 tablespoons sugar

    1~ teaspoon cinnaman

    2 tablespoons lemon iuice

    1% cups cooked diced chicken

    % cup diced celery

    1/4cup sliced stuffed olives

    I / 4

    cup chopped almonds

    % teaspoon salt

    Salad dressing

    lettuce cups

    Make white sauce of first 6 ingredients. Combine with

    turkey and eggs. Pour into an 8x8x2-inch pan and

    chill. Shape in 6 cutlets, roll in crumbs, beaten egg

    and again in crumbs. Arrange on broiler with apple

    slices. Brown cutlets; turn and place orange slices

    sprinkkd with sugar and cinnamon on apple slices.

    Continue to broil until done. (Approximate time 12

    minutes. ) Serve with well-seasoned white sauce.

    (Serves 6.)

    CHICKEN SALAD

    Add lemon juice to chicken and allow to stkd for one

    hour in the refrigerator. Add celery, olives, almonds,

    salt and enough salad dressing to moisten. Serve in

    lettuce cups. (Serve~ 6.)

    .

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    ..

    . ..

    --

    --------- - .

    *

    1?

    Appetizers and Cocktails

    Page

    Page

    Avocado Appetizer . . . . . . . . . ...23

    Egg Nog Ice Cream. . . . . . ...36

    Fruit Cocktail . . . . . . . . . . . . . ...24

    Fresh Peach Ice Cream. . . . ...36

    Frosted Fruit Cocktail . . . . . ...25

    Ice Cream Variations. . . . . ...35

    Frozen Fruit Cocktail. . . . . ...24

    Lemon Ice Cream . . . . . . . . ...37

    Grapefruit Crabmeat Cocktail. . . .24

    Nut-Crisp Ice Cream. . . . . . ...38

    Grapefruit Lobster Cocktail . . . ..24

    Plain Vanilla Ice Cream. . . ...35

    A

    Lob~ter Cocktail . . . . . . . . . . . ...25

    Strawberry Ice Cream . . . . ...36

    ,&%.

    .,

    Melon Ball Cocktail . . . . . . . . ...25

    Peach Velvet . . . ..~ . . . . . . . ...37

    Shrimp Cocktail . . . . . . . . . . . ...25

    Spiced Cranberry Juice. . . . . . ...23

    Tomato Clam Cocktail . . . . . . ...23

    Baked Foods

    Baking Powder Biscuit Mix. . ...40

    Cookies, Butterscotch . . . . . . . ...41

    Cookies, Oatmeal Refrigerator . ..41

    Refrigerator Rolls . . . . . . . . . ...41

    Butter-Flake RoIIs . . . . . . . ...42

    Butterhorns . . . . . . . . . . . . ...42

    Butterscotch Rolls. . . . . . . . ...42

    Clover Leaf Rolls . . . . . . . . ...42

    Parker House Rolls. . . . . . . ...41

    Waflles, Plain . . . . . . . . . . . . . ...@

    Waffles, Corn Meal . . . . . . . . . . ..4O

    Beverages

    Chocolate Beverage Syrup . . . . . . ~~

    Chocolate Milk . . . . . . . . . . . . ..~~

    Frosted Chocolate Milk. . . . . . ...22

    Ice Cubes, Fancy . . . . . . . . . . . . ..2~

    Ice Cubes, Flavored. . . . . . . . . . . .~~

    Ready-to-Mix Lemonade . . . . . . . ~~

    Desserts, Chil led

    Applesauce Bavarian . . . . . . . ...31

    Coflee Jelly . . . . . . . . . . . . . . . ..30

    Pear Cream . . . . . . . . . . . . . . ..3O

    Pies

    Chilled Cheese Pie . . . . . . . . . -3?

    Graham Cracker Pie Shell. . ..3?

    Lemon Chiffon Pie. . . . . . . ...32

    Nut Pie Shell . . . . . . . . . . . . . .3~

    Prune Chiffon Pie. . . . . . . . ...33

    Pumpkin Chiffon Pie. . . . . ...33

    Rhubarb-Banana Compote . . . . . . S?

    Snow Pudding . . . . . . . . . . . ..-.3l

    Strawberry Bavarian Crexm . . ...31

    Desserts, Frozen

    Grapefruit Alaska . . . . . . . . . ...39

    Ice Cream . . . . . . . . . . . . . . .

    .34-35

    Basic Ice Cream . . . . . . . . . ...35

    Caramel Ice Cream. . . . . . . ...57

    Chocolate Ice Cream. . . . . . . . . 3S

    Sherbet

    Orange-Lemon Sherbet . . . . ...38

    Pineapple Sherbet. . . . . . . . ...39

    Rhubarb Sherbet . . . . . . . . ...39

    Strawberry Velvet . . . . . . . . . . ...36

    Makeovers from Leftovers

    Makeovers from Leftovers

    Broiled Turkey Cutlets with

    Orange-Apple Slices . . . . . . ...45

    Casserole with Rice Crust. . . . ...44

    Chicken Salad . . . . . . . . . . . . ...45

    Curried String Beans with Rice. .44

    Lima Beans ala King . . . . . . . ...43

    Molded Fish Salad . . . . . . . . . ...45

    Red Flannel Hash . . . . . . . . . . ...45

    Turkey Chowder . . . . . . . . . . . ...44

    Vegetable Souffle . . . . . . . . . . ...43

    Salads

    California Salad . . . . . . . . . . . ...27

    Crabmeat-Apple Salad . . . . . . ...27

    Cranberry Salad . . . . . . . . . . . . ..27

    Epicures SaIad . . . . . . . . . . . . ...26

    Frozen Dessert Salad. ., . . . . . ...28

    Frozen Fruit Salad . . . . . . . . . ...28

    Ginger Ale Salad . . . . . . . . . . ...28

    Gingham Salad . . . . . . . . . . . . ...27

    Jellied Vegetable Juice. . . . . . ...26

    Spring Vegetable Salad. . . . . . ...26

    Salod Dressings

    Chiffonade French Dressing. . ...29

    Cream Dressing . . . . . . . . . . . ...29

    French Dressing . . . . . .

    . . . . . . . .

    29

    Garlic French Dressing. . . . . . ...29

    Honey Salad Dressing. . . . . . . ...28

    Lemon-Lime Salad Dressing. . ...28

    hfayonnaise . . . . . . . . . . . . . . ...29

    Peanut Cream Salad Dressing. . ..29

    Roquefort French Dressing. . . .. .28

    Thousand Island Dressing. . . . ...29

    Souces

    Chocolate Sauce . . . . . . . . . . . ...38

    Cocktail Sauce . . . . . . . . . . . . ...25

    Custard Sauce . . . . . . . . . . . . . . ..3l

    orange Custard Sauce. . . . . . . ...30

    I

    Page 47

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