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FLAVOR - Michigan State University Libraries ... FLAVOR AND COLOR HINTS Tempting flavor and aroma make such a dif­ ference in all cooking! New flavors and new recipes not only add

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Text of FLAVOR - Michigan State University Libraries ... FLAVOR AND COLOR HINTS Tempting flavor and aroma...

  • FLAVOR AND

    COLOR HINTS

    Tempting flavor and aroma make such a dif­ ference in all cooking!

    New flavors and new recipes not only add to the family's enjoyment, but enhance one’s reputa­ tion as a hostess. Luscious flavor and aroma also build up health by stimulating the appetite and aiding digestion.

    The recipes gathered in this book are delicious, healthful, inexpensive and easy to make. Manv of them are novel, too. I sincerely hope they will aid you in serving tempting, attractive meals to your family and guests.

    In preparing flavorful dishes, you will find Virginia Dare Double Strength Extracts very helpful; they give better flavor and aroma because they are made from the choicest fruits, flowers, spices, and vegetables. These flavors do not “bake out” or “freeze out,” because they are twice government strength requirements. They are economical, too, for you need use only halj as much as of ordinary extracts.

    Color, too, makes food much more appealing,— whether it is frozen desserts, gelatines, icings, or sandwich spreads. And now you can color them daintily and appropriately with Virginia Dare Colorettes. These pure tablets are government- certified, inexpensive and easy to use. They come in red, green, yellow, orange and blue. Other colors may be made by combining these colors when dissolving the tablets in warm water.

    For lavender, dissolve and mix a Blue Colorette with part of a Red Colorette. For a pale tint like pink, use part of a Red Colorette.

    Page 2

  • That old-fashioned flavor . . . of Sherry is now obtainable in Virginia Dare Sauce Newburg (Cooking Sherry). Prepared from a carefully selected, "baked” Sherry, Sauce Newburg gives delicate flavor and mouth­ watering aroma to many otherwise ordinary dishes—such as soups, gravies, prunes, cheese and egg dishes. In accordance with government requirements 1 of salt has been added. In using your own recipes, omit the salt. Before adding to any sweet dish, stir a little cornstarch in Virginia Dare Sauce Newburg. This neutralizes the salt taste and the dishes will have the luscious Sherry flavor by the time of serving. Always remem­ ber, too, that Sherry is such a delicate, volatile flavor that it should generally be added just before taking the dish from the stove.

    A delicious marshmallow whip You can make many desserts, salads, and other dishes dainty and attractive with Easy Whip. All you do is to beat Easy Whip with 5 table­ spoons water and then beat in gradually 3 table­ spoons sugar. The result is a smooth, delicious marshmallow whip, lightly flavored. Easy Whip is inexpensive, simple to use, and convenient to keep on hand for making attrac­ tive, delicious desserts at a moment’s notice. If your grocer does not carry the Virginia Dare products you want to use in any of these recipes, please write me, sending grocer's name, and I shall be glad to fill your order direct. Just mail the coupon at the end of this booklet.

    Director, Home Economics Department Virginia Dare Extract Company

  • SOUPS, GRAVIES AND MEAT SAUCES

    Tomato and. ¿Meat Soups have a subtle flavor of their own when you add 1 teaspoon Virginia Dare Sauce Newburg to each pint—just before removing from the stove. For variety, add a few drops of Virginia Dare Onion Extract. It gives the chef’s touch to meat and vegetable soups, and saves time, tears, and onions.

    CREAM SOUPS 1 tablespoon butter 1 cup milk 1 tablespoon flour

    teaspoon salt Few grains pepper Virginia Dare Sauce Newburg

    (Cooking Sherry)

    To make cream of tomato, pea, asparagus or celery soups, use this basic sauce. Melt the butter, and stir in flour till free from lumps. Add heated milk gradually, stirring over fire until thickened. Then add vegetable pulp, with 1 teaspoon Virginia Dare Sauce Newburg (Cook­ ing Sherry) to each pint, just before taking from fire. Basic White Sauce—Doubling the amount of butter and flour in the above recipe gives an excellent basic white sauce for creaming fish, eggs, or chicken. Brown Sauce—Your favorite fish sauce, or brown sauce, or gravy for lamb, roast beef or pot roast has zest and tang when 1 tablespoon Virginia Dare Sauce Newburg is added to each cup.

    CREAM OF POTATO SOUP

    Heat 4 cups milk in double boiler. Add lf^ cups mashed potatoes, 2 stalks chopped celery, 2 tablespoons butter and 10 drops Virginia Dare Onion Extract. When thickened, put through sieve, reheat and serve.

  • MEATS AND VEGETABLES

    SHERRY HAM WITH PINEAPPLE

    2 lb. slice smoked ham 1 cup brown sugar about 1 inches thick % cup Virginia Dare

    6 slices of pineapple Sauce Newburg

    Cook ham, covered, in frying pan about 20 minutes over low heat. Turn the ham, cover and cook for 20 minutes. Mix sugar and Virginia Dare Sauce Newburg. Coat top of ham and pineapple slices with it. Brown pine­ apple slices in ham fat. Serve ham on hot platter, surrounded by pineapple rings.

    MEAT LOAF

    To 1 lb. of chopped round or flank steak, add a few drops of Virginia Dare Onion Extract, cup cracker crumbs, bi teaspoon salt, pinch of pepper, and 1 well-beaten egg. Shape into loaf and bake in moderate oven from 30 to 45 minutes. Baste with fat and cold water while cooking. Pour over 2 tablespoons Virginia Dare Sauce Newburg five minutes before taking from oven. Chuck Roast oj Beej—After roasting until "thor­ oughly done, turn off heat and cut six gashes in top of meat. For 6-lb. roast, pour over 2J^ ozs. Virginia Dare Sauce Newburg. Close roaster and baste after five minutes. Roast Chicken—Follow recipe for roast beef, measuring Sherry flavoring according to age and size of chicken. Make slight cut in saddle of legs. Use 3 ounces for roast duck. Roast Ilam—After roasting, use low heat and spread thick layer of brown sugar over ham. Pour over 6 ounces Virginia Dare Sauce Newburg (to 6-lb. roast), stick in cloves, and return to

    *

  • oven for ten minutes. Then turn off heat and remove in five minutes.

    Green Potato Cones—Roast chicken, duck, or lamb are particularly tempting if served sur­ rounded by green potato cones. Just dissolve 2 Virginia Dare Green Colorettes in 2 teaspoons warm water and beat into mashed potato. Then squeeze through paper cones.

    CHICKEN

    2 tablespoons butter 1 tablespoon flour 34 cup boiling water or

    meat stock

    PATTIES

    2 cups cubed chicken % teaspoon Virginia Dare

    Onion Extract 34 teaspoon Virginia Dare

    Celery Extract

    Melt butter and stir in flour until smooth. Add % cup boiling water or meat stock to cubed chicken and the extracts; then mix with sauce. » Cook until thick and creamy and serve in pattie shells. I

    SWEET POTATO PUFF

    6 sweet potatoes 3 tablespoons butter 34 -cup milk

    34 cup Virginia Dare Sauce Newburg

    1 pkge. Easy Whip

    Boil sweet potatoes, mash with milk and butter, beating until creamy. Add Virginia Dare Sauce Newburg and beat again. Pour into Pyrex baking dish and cover with prepared Easy Whip.

    To prepare this delicious marshmallow whip, beat together 1 package Easy Whip with 5 tablespoons water. Add 3 tablespoons granu­ lated sugar and beat until stiff.

    Put into quick oven until whip is a golden brown. Serve immediately. This is especially delicious served with chicken patties and buttered peas.

    t

  • MEAT IN CASSEROLE {Made from left-overs)

    2 cups hot mashed potatoes 2 tablespoons Virginia 2 cups chopped meat Dare Sauce Newburg

    (chicken, lamb or beef) (Cooking Sherry)

    Cover the bottom of a greased casserole with hot mashed potatoes (left-over potatoes, macaroni, or rice may be used). Spread thick layer of chopped meat over the mashed potatoes. Season with pepper and 2 tablespoons Virginia Dare Sauce Newburg (Cooking Sherry). Also moisten with any left-over gravy. Cover with a thin layer of mashed potatoes, bake in a hot oven till the top is well browned. Omelettes, Scrambled Eggs and Other Egg Dishes have a luscious, nutty flavor, if Virginia Dare Sauce Newburg is added just before taking from the stove.

    DESSERTS APPLE MOUSSE

    1 pkge. Easy Whip (prepared)

    Into one 10c can of apple sauce, stir thoroughly 2 tablespoons Virginia Dare Sauce Newburg. Then beat in 1 package of prepared Easy Whip. (See Page 3.) Freeze in refrigerator trays. Serves 8. Also delicious served unfrozen in sherbet glasses, topped with maraschino cherries. This dessert is luscious, healthful and non-

    Jattening.

    1—10c can apple sauce 2 tablespoons Virginia Dare

    Sauce Newburg

    VANILLA ICE CREAM % cup condensed milk 1 cup cream and whip x/2 cup water 1 teaspoon Virginia Dare

    Vanilla

    Dilute the condensed milk with water. Add Virginia Dare Vanilla and fold in the whipped cream. Turn into refrigerator pan. Stir occa­ sionally from sides and bottom of pan. This

    Page 7

  • freezes in 6 hours and serves 6 persons. A little Easy Whip added to any ice cream recipe pre­ vents formation of ice crystals in freezing for several days thereafter. Almon-d Nut Ice Cream.—In above recipe, sub­ stitute for Vanilla 1 teaspoon Virginia Dare Almond Extract and add cup chopped walnuts.

    SHERRY BLANC MANGE 1 qt. milk 2 tablespoons butter 4 tablespoons cornstarch 5 tablespoons sugar 1 egg 3 tablespoons Virginia Dare

    Sauce Newburg

    In part of milk dissolve cornstarch and mix in well-beaten egg. Scald remainder. Pour in other mixture and cook for 15 minutes, stirring vigorously the whil

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