Cooking With Sour Cream and Buttermilk - Culinary Arts Institute 1956

COOKING

WITH

Sour Cream Buttermilk AND

Staff Homg,J£conomists CULINARY

£ r a

INSTITUTE

MELANIE DE PROFT

MARIE ABDISHCt. • IOUISE BABITZKE • ELAINE BECHTEL SHERRILL CORtEY • JERRINE LEICHHARDT YVONNE NEHLS • MARY

OKAMOTO

CARMEN TOWNER • PATRICIA TURNER

0

Published

CULINARY

ARTS

- ' C h i c a g o 1, I

by -INSTITUTE iois

Sour Cream and Buttermilk

Cookery

It's Smart to be Careful A Check-List

for Successful

Facts about Sour Cream,

Buttermilk

Appetizers Soups Breads Salads and Salad

Milft —-^f~

14 Dressings

22

28 41

Vegetables

'" Sauces

L,.-

8

Vegetables to Cook

Baking

and Sourgd

11

lain Dishes

How

4

41

45

r

Cakes and Cookies f> Desserts Index

47

58 68

Acknowledgments ^

For the beautiful and valuable

photographs

which illustrate many of the recipes in this cookbook, we gratefully

acknowledge the generous cooperation of:

A c ' c e n t • American Corn Millers Federation American Dairy Association • Blueberry Cooperative Association The Borden Company • Can Manufacturers Institute General Mills, Inc. • Minute Maid Fresh-Frozen Juices Pan-American Coffee Bureau • Poultry and Egg National Board Sugar Information, Inc. • Underwood Deviled Ham Wheat Flour Institute

Copyright © 2956, Book Production Industries, Inc. PRINTE TED IN

U.S.A.

• ap

• Mm •-

m

*4

Butternrijk Cookery LONG AGO,

o u r great-grandmothers and their m o t h e r s b e f o r e

t h e m k n e w that m i l k a n d c r e a m w h i c h h a d s o u r e d n a t u r a l l y did

something very special for their c o o k i n g . N e v e r w e r e

b i s c u i t s s o m a r v e l o u s l y t e n d e r a n d flaky, o t h e r h o t b r e a d s s o r e a d y t o m e l t in t h e m o u t h , cakes so^fje^tjjery-light and deli­ c a t e , as w h e n t h e y w e r e m a d e w i t h s o u r e d m i l k o r b u t t e r m i l k . S o u r c r e a m g a v e an extra-flavorful r i c h n e s s and s m o o t h n e s s to

gravies a n d m a n y m a i n d i s h e s , t o s a u c e s f o r v e g e t a b l e s ,

to

salad dressings a n d t o m a n y d e s s e r t s . T o d a y , h o m e m a k e r s are l e a r n i n g all o v e r again w h a t t h e i r

grandmothers knew about the happy influence o f sour cream a n d b u t t e r m i l k o n c o o k e d f o o d s . D a i r i e s are r e s p o n d i n g t o their demand

and

producing sour

cream

and

buttermilk

w h i c h are m o r e u n i f o r m in a c i d i t y a n d c o n s i s t e n c y t h a n t h e n a t u r a l l y h o m e - s o u r e d p r o d u c t s u s e d t o b e . T h a t is b e c a u s e t h e y are m a d e u n d e r c o n t r o l l e d c o n d i t i o n s f r o m p a s t e u r i z e d Grade A c r e a m and m i l k . B o t h h a v e a c l e a n , fresh ^ v o r a n d the s o u r c r e a m has a t h i c k , s m o o t h t e x t u r e ; t h e y are really " s o u r " at all—just

not

"cultured."

If y o u are already a s o u r c r e a m a n d b u t t e r m i l k a d d i c t , t h e r e c i p e s in this b o o k will add t o y o u r r e p e r t o i r e

o f dishes

m a d e w i t h these d e l i c i o u s dairy p r o d u c t s . I f y o u h a v e n e v e r used t h e p r o d u c t s ( e x c e p t f o r a b u t t e r m i l k b i s c u i t n o w and t h e n , o r p e r h a p s a s o u r c r e a m salad d r e s s i n g ) , t h e s e r e c i p e s can

b e y o u r i n t r o d u c t i o n t o t h e w o n d e r f u l n e w flavor w o r l d

of s o u r c r e a m and b u t t e r m i l k

cookery.

THERE'S N O SUBSTITUTE FOR A C C U R A C Y Read recipe carefully. Assemble all ingredients and utensils. Select pans of proper kind and size. Measure inside, from rim to rim. Use standard measuring cups and spoons. Use liquid measuring cups (rim above 1-cup line) for liquids. Use nested or dry measuring cups (1-cup line even with top) for dry ingredients. Check liquid measurements at eye level. Sift all flour except whole-grain types before measuring. Spoon lightly into measuring cup. Do not jar cup. Level dry measurements with straight-edged knife or spatula. Preheat oven 12 to 2 0 min. at required tem­ perature. Leave oven door open first 2 min. Beat whole eggs until thick and gtled softly when recipe calls for well-beaten eggs. Covering of foods stored in the refrigerator depends upon the type of refrigerator used—con­ ventional or moist-cold.

FOR

THESE RECIPES—WHAT T O USE

B A K I N G P O W D E R — D o u b l e - a c t i o n type. B R E A D C U B E S — O n e slice fresh bread equals about 1 cup soft crumbs or cubes. One slice dry or toasted bread equals about M cup dry cubes or A cup fine, dry crumbs. BUTTERED C R U M B S — S o f t or dry bread or crack­ er crumbs tossed in melted butter or margarine. Use 1 to 2 tablespoons butter or margarine for 1 cup soft crumbs or 2 to 4 tablespoons butter or margarine for 1 cup dry crumbs. BUTTERMILK—see p a g d 7 . C H O C O L A T E — u n s w e e t e n e d chocolate. C O R N S T A R C H — o n e tablespoon has the thick­ ening power of 2 tablespoons flour. C R E A M — l i g h t , table or coffee cream, contain­ ing not less than 18% butter fat. H E A V Y or W H I P P E D C R E A M — c o n t a i n i n g not less than 3 6 % butter fat. S O U R C R E A M — s e e page 7. FLOUR—all-purpose (hard wheat) flour. (In some southern areas where a blend of soft wheats is used, better products may result when minor adjustments are made in recipes. A little less liquid or more flour may be needed.) If cake flour is required, recipe will so state. If necessary, substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour. G R A T E D PEEL—peel of whole citrus fruit finely grated through colored part only; white is bitter. l

HERBS a n d SPICES—ground unless recipe spe­ cifies otherwise. M O N O S O D I U M G L U T A M A T E — a crystalline ce­ real or vegetable product that enhances natural flavors of foods. OIL—salad or cooking type. Use olive oil only when recipe so directs. R O T A R Y BEATER—hand-operated (Dover-type) beater or electric mixer. SHORTENING—hydrogenated vegetable short­ ening, all-purpose shortening, butter or margar­ ine. Use lard or oil when specified. S O U R E D M I L K — s e e page 7. STUFFED OLIVES—pimiento-stuffed olives. SUGAR—granulated (either cane or beet). V I N E G A R — c i d e r vinegar, or as specified.

HOW

T O D O IT

B L A N C H A L M O N D S a n d P I S T A C H I O S — t h e flavor and crisp texture of nuts are best maintained when the nuts are allowed to remain in water the shortest possible time during blanching. There­ fore, blanch only about Vi cup at a time; repeat as many times as necessary for larger amounts. Bring to a rapid boil enough water to cover the shelled nuts. Drop nuts into water. Turn off heat and allow nuts to remain in water about 1 min.; drain or lift out with slotted spoon or fork. Place between folds of absorbent paper; pat dry. Squeeze nuts between thumb and fingers to remove skins; or peel. Place on dry absorbent paper; to dry thoroughly, shift frequently to dry spots on paper. T O A S T NUTS—place nuts in a shallow baking dish or pie pan and brush lightly with cooking oil. Heat in oven at 3 5 0 ° F until delicately browned. Move and turn occasionally with fork. Or put nuts into a heavy skillet in which butter or mar­ garine (about 1 tablespoon per cup of nuts) has been melted; or use oil. Heat over moderate heat until nuts are lightly browned, moving constantly with a fork. Drain on absorbent paper. SALT NUTS—toast nuts; sprinkle with salt. B O I L — c o o k in liquid in which bubbles rise continually and break on the surface. Boiling temperature of water at sea level is 212°F. CHILL G E L A T I N — s e t dissolved gelatin mixture in refrigerator or in pan of ice and water un­ til slightly thicker than consistency of thick, unbeaten egg white, or until mixture begins to gel (gets slightly thicker). If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. C L E A N CELERY—trim off root end and cut off leaves. Leaves may be chopped and used for added flavor in soups and stuffings; leaves may be

left on inner stalks when serving as relish. Sepa­ rate stalks, remove blemishes and wash. C L E A N G A R L I C — s e p a r a t e into cloves and re­ move thin, papery outer skin. C L E A N GREEN PEPPER—rinse and cut into quar­ ters. Remove stem, all white fiber and seeds with spoon or knife; rinse. Prepare as directed. C L E A N a n d SLICE M U S H R O O M S — w i p e with a clean, damp cloth and cut off tips of stems; slice lengthwise through stems and caps. C L E A N O N I O N S ( d r y ) — c u t off root end and a thin slice from stem end; peel and rinse. Prepare as directed in recipe. CUT DRIED FRUITS (uncooked) or M A R S H M A L L O W S — u s e scissors dipped frequently in water. DICE—cut into small cubes. FLAKE FISH—with a fork, separate canned or cooked fish into flakes (layer-like pieces). Remove bony tissue from crab meat; salmon bones are edible. FLUTE EDGE of P A S T R Y — p r e s s index finger on edge of pastry, then pinch pastry with thumb and index finger of other hand. Lift fingers and repeat procedure to flute entire edge. F O L D — u s e flexible spatula. Slip it down side of bowl to bottom. Turn bowl quarter turn. Lift spatula through mixture along side of bowl with blade parallel to surface. Turn spatula over so as to fold lifted material across the surface. Cut down and under again; turn bowl and repeat process until material is blended. W i t h every fourth stroke, bring spatula up through center. G R A T E NUTS or C H O C O L A T E — u s e a rotary-type grater with hand-operated crank. Follow manu­ facturer's directions. Grated nuts or chocolate should be fine and light. H A R D - C O O K E G G S — p u t eggs into large sauce­ pan and cover completely with cold or lukewarm water. Cover pan. Bring water rapidly just to boiling. Turn off heat immediately; if necessary to prevent further boiling, remove pan from heat source. Let eggs stand, covered, 2 0 to 2 2 min. Plunge eggs into cold, running water. Crackle shells and roll between hands to loosen shells. W h e n cooled, start peeling at large end. Note: Eggs are a protein food and therefore should never be boiled. M A R I N A T E — a l l o w food to stand in liquid (usu­ ally oil and acid) to impart flavor. M E A S U R E B R O W N S U G A R — p a c k firmly into dry measuring cup; sugar should hold shape of cup when turned out. M I N C E — c u t or chop into small, fine pieces. MELT C H O C O L A T E — m e l t over simmering water to avoid scorching. P A N B R O I L B A C O N — p l a c e in a cold skillet only as many bacon slices as will lie flat. Cook slowly, turning frequently. Pour off fat as it collects. W h e n bacon is evenly crisped and browned, re­ move from skillet and drain on absorbent paper. P R E P A R E CRUMBS—place cookies, crackers, zwieback or dry bread on a long length of heavy waxed paper. Loosely fold paper around them, tucking open ends under. W i t h rolling pin, gently crush to make fine crumbs. Or place cookies or crackers in a plastic bag and gently crush with rolling pin.

If using electric blender, break 5 or 6 pieces (cookies, crackers, etc.) into blender container. Cover container. Blend on low speed, flicking motor on and off, until crumbs are medium fine. Empty container and repeat. P R E P A R E D O U B L E - S T R E N G T H C O F F E E BEVER­ A G E — p r e p a r e coffee in usual manner (method and grind of coffee depending upon type of coffee maker), using 4 measuring tablespoons coffee per standard measuring cup water. P R E P A R E Q U I C K B R O T H — d i s s o l v e in 1 cup hot water, 1 chicken bouillon cube for chicken broth or 1 beef bouillon cube (or Vi teaspoon concen­ trated meat extract) for meat broth. P R E P A R E Q U I C K C O F F E E B E V E R A G E — f o r one cup coffee beverage, put one teaspoon concen­ trated soluble coffee into cup. Add boiling water and stir until coffee is completely dissolved. T o prepare 1 cup of double-strength quick coffee beverage, increase concentrated soluble coffee to 1 tablespoon. RICE—force through ricer, sieve or food mill. SIEVE—force through sieve or food mill. S I M M E R — c o o k in a liquid just below boiling point; bubbles form slowly, break below surface. U N M O L D G E L A T I N — r u n tip of knife around top edge of mold to loosen. Invert mold on chilled plate. If necessary, wet a clean towel in hot water and wring it almost dry. W r a p hot towel around mold for % few seconds only. (If mold does not loosen, repeat.)

O V E N TEMPERATURES Very Slow Slow Moderate Hot.. V e r y Hot Extremely Hot

250°F 300°F 350°F 400°F 450°F 500°F

to to to to to to

275°F 325°F 375°F 425°F 475°F 525°F

Use a portable oven thermometer for greater accuracy of oven temperature.

W H E N Y O U DEEP-FRY About 2 0 min. before deep-frying, fill a deep saucepan one-half to two-thirds full with hydrogenated vegetable shortening, all-purpose short­ ening, lard or cooking oil. Heat fat slowly to temperature given in the recipe. A deep-frying thermometer is the most accurate guide to correct frying temperatures. If thermometer is not available, this bread-cube test may be used as a guide: A 1-in. cube of white bread browns in 6 0 seconds when the tem­ perature is 3 5 0 ° F to 3 7 5 ° F . W h e n using an automatic deep-fryer, follow manufacturer's directions for amount of fit.

W H E N USING THE ELECTRIC BLENDER To grind or chop, place in blender container enough food at one time to cover blades. Cover; turn on motor and grind or chop until food is of desired fineness. (Turning motor off and on helps to throw food back on blades.) Empty container and grind next batch of food.

A V READ

AGAIN

CHECK-LIST "It's

Smart

To

Be

FOR SUCCESSFUL Careful—

There's N o Substitute for Accuracy" (page 4 ) . V PLACE OVEN R A C K

so top of product will

be

almost at center of oven. Stagger pans so no pan is directly over another and they do not touch each other or walls of oven. Place single pan so that center of product is as near center of oven as possible. V P R E P A R E P A N — F o r cakes with shortening and for cake rolls, grease bottom of pan only; line with waxed paper cut to fit bottom; grease waxed paper. For cakes without shortening (sponge type), do not grease or line pan. For quick and yeast breads, grease bottom of pan only. For cookies, lightly grease cookie sheets. If recipe directs, "Set out pan," do not grease or line pan. V HAVE

A L L I N G R E D I E N T S at room temperature

unless recipe specifies otherwise. V SIFT ALL F L O U R except whole-grain types before measuring. Spoon lightly into measuring cup. Do not jar cup. Level with straight-edged knife or spatula. V C R E A M S H O R T E N I N G (alone or with flavorings) by stirring, rubbing or beating with spoon or electric mixer until softened. Add sugar in small amounts; cream after each addition until all "raininess disappears and mixture is light and fluffy. Thorough creaming insures fine-grain cake. V B E A T W H O L E E G G S until thick and piled softly when recipe calls for well-beaten eggs. V B E A T E G G WHITES as follows: Frothy—entire mass forms bubbles; Rounded peaks—peaks turn over slightly when beater is slowly lifted up­ right; Stiff peaks—peaks remain standing when beater is slowly lifted upright. V B E A T E G G Y O L K S until thick and lemon-colored when recipe calls for well-beaten egg yolks. V W H E N L I Q U I D A N D D R Y I N G R E D I E N T S are added

alternately to cake batter, begin and end with dry. Add dry ingredients in fourths, liquid in thirds. After each addition, beat only until smooth. Finally beat only until batter is smooth (do not overheat). Scrape spoon or beater and bottom and sides of bowl during mixing.

BAKING

If using an electric mixer, beat mixture at low speed when alternately adding liquid and dry ingredients. V FILL C A K E P A N S one-half to two-thirds full.

V T A P B O T T O M O F C A K E P A N sharply with hand to release air bubbles before placing in oven. V APPLY B A K I N G

TESTS when minimum baking

time is up. For cakes, touch lightly at center; if it springs back, cake is done. Or insert a cake tester or wooden pick in center; if it comes out clean, cake is done. V C O O L BUTTER C A K E S 10 min. in pan on cooling

rack after removing from oven; cool sponge-type cake as recipe directs. V R E M O V E C A K E from pan after cooling. Run spatula gently around sides of pan. Cover with cooling rack. Invert and remove pan. Turn right side up immediately after peeling off waxed paper. Cool cake completely before frosting. V FILL L A Y E R C A K E S — S p r e a d filling or frosting

over top of bottom layer. Cover with second layer. Repeat procedure if more layers are used. If necessary, hold layers in position with wooden picks: remove picks when frosting is set. V F R O S T FILLED L A Y E R C A K E S — F r o s t sides first,

working rapidly. See that frosting touches plate all around bottom, leaving no gaps. Pile remain­ ing frosting on top of cake and spread lightly. V TEST for lukewarm liquid (80°F to 85°F) by placing a drop on wrist; it will feel neither hot nor cold. V K N E A D D O U G H by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it a quarter turn. Repeat process rhythmically until the dough is smooth and elastic, 5 to 8 min., using as little additional flour as possible. Always turn the dough in the same direction. V R E M O V E R O L L S , B R E A D a n d C O O K I E S from pans

as they come from the oven, unless directed. Set on cooling racks.

otherwise

V W R A P C O O L E D Q U I C K B R E A D S in waxed paper,

aluminum foil or moisture-vapor-proof material; store overnight for easier slicing.

ABOUT

SOUR

(SEA

What They Are—Recipes in this book were tested with dairy sour cream and buttermilk. However, most recipes for baked foods (cakes, cookies, breads and steamed puddings) which call for buttermilk can also be made success­ fully with soured milk. Dairy sour cream is a product made from pasteurized and homogenized Grade A cream having 18% to 2 0 % butterfat. T o this cream, a lactic acid culture is added. The product that results is thick and smooth, creamy-white in color, and has a delicately acid flavor. Dairy buttermilk is made from pasteurized Grade A skim milk in most cases; a few dairies offer buttermilk made from homogenized whole milk. A lactic acid culture is added to the milk, which gives characteristic flavor and consist­ ency to the product. So-called " c h u r n e d " buttermilk as offered by dairies is actually cultured buttermilk to which flecks o f butterfat are added to simulate the appearance o f old-fashioned churned buttermilk. Acidity (or sourness) is approximately uniform for all cultured buttermilk, but it increases rapidly if the buttermilk is allowed to Stand at room temperature. Variations in the consistency o f buttermilk have little or no effect on the qual­ ity o f cooked and baked products, though they will cause some variations in texture o f un­ cooked beverages, soups and frozen desserts. Soured milk is sweet milk soured artificially by the addition of vinegar or lemon juice. ( T o make 1 cup of soured milk, put 1 tablespoon cider vinegar or lemon juice into a measuring cup for liquids, and fill the cup with milk to the 1-cup line.) Except where the smooth thickness of buttermilk is needed, as in butter­

D

SOURED

MILK

milk beverages, soured milk may be substituted for buttermilk in equal measure. H o w They Behave—Because sour cream and buttermilk are both acid, there is a tendency toward curdling when they are heated, particu­ larly in the presence of added acid (such as lemon juice or tomato). This tendency is less in the .case of sour cream, due to the higher butterfat content, but care is necessary in adding sour cream to any hot mixture. Sour cream should be stirred into sauces and gravies at the very end of the cooking period, not more than a tablespoon at a time. If the total amount added is large enough to cool the mixture, reheating should be done in the short­ est possible time, while stirring constantly; the mixture should never be allowed to boil. Flour or egg yolk added to the mixture when or before the sour cream is added tends to pre­ vent curdling. A n y hot sour cream mixture should be served immediately, unless the recipe specifically directs otherwise. Buttermilk as an ingredient in batters and doughs requires no special handling other than addition o f the correct proportion of baking soda. It should not be cooked or heated on top of the range, however, unless the separation into fine curds and whey will not affect the texture o f the finished product (as in yeast breads). In sauces and stirred custards, cur­ dling may be avoided by stirring the buttermilk in after the mixture is removed from the heat. Soured milk reacts like buttermilk. High salt content o f a mixture also tends to cause o r to favor curdling. In general, it is desirable, to use salt quite sparingly in sour cream aftd buttermilk cookery.

Blini (Russian Raised Griddlecakes) Though there is no sour cream in the little dollar-size griddlecakes themselves, the sour cream and caviar that are served with them are a most important part of this well-known and unique hot appetizer. Set out a griddle or heavy skillet. Soften Vi t e a s p o o n (V* pkg.) a c t i v e dry yeast in 1 t a b l e s p o o n w a r m water, 110°F to 115°F (If using c o m p r e s s e d yeast, soften V* c a k e in 1 t a b l e s p o o n lukewarm water, 80°F t o 85°F.) Let stand 5 to 10 min. Meanwhile, scald Vi c u p milk Put into a bowl % t e a s p o o n sugar Vt t e a s p o o n salt Pour scalded milk into the bowl. W h e n cooled to lukewarm, stir mixture and thoroughly blend into it a mixture o f Vi c u p b u c k w h e a t or rye flour 2 t a b l e s p o o n s flour Stir the softened yeast and add, mixing well. Cover bowl with waxed paper and a cle^n towel and set aside in a warm place (about 80°F) lMi hrs., until light.

Add to yeast mixture and beat until smooth Vi c u p sifted flour Beat until thick and lemon-colored 1 egg yolk Blend into the batter. Beat until rounded peaks are formed 1 e g g white Gently fold (page 5) into the batter. Cover bowl with waxed paper and towel and set aside in a warm place (about 80°F) 20 min. Meanwhile, set the griddle or skillet over low heat. Test temperature; it is hot enough for baking when drops o f water sprinkled on sur­ face dance in small beads. Lightly grease grid­ dle or skillet if manufacturer so directs. Spoon onto griddle or into skillet enough batter (about 2 teaspoons) to form small pools about 1 in. in diameter, leaving at least 1 in. between cakes. Spread batter out slightly. Turn as they become puffy and full o f bubbles, and brown other side. Turn only once. As Blini are cooked, transfer to a warm platter and set in a warm oven (about 250°F) until all are done. Serve immediately, accompanied by bowls of Thick sour cream Caviar Minced o n i o n Sieved h a r d - c o o k e d e g g y o l k Sieved h a r d - c o o k e d e g g white Arrange platter and bowls so each person may serve himself as desired. 2 doz. Blini m

1

.

9

Filled Pastry Morsels These delicious morsels of pastry with savory fillings are hot appetizers you will serve with pride. For the custard-like Swiss cheese filling, use only the tart shells; the chicken and crab meat fillings may be baked either in tarts or in little pastry cornucopias. Twenty-four 1%-in. muffin-pan wells (1 in. deep) will be needed for the tarts; use baking sheets for the cornucopias. Prepare and roll (use one-half o f dough at a time) Pastry for 2-Crust Pie ( p a g e 5 8 ) t

o

m

For Tarts—Roll pastry VfJ ^ - thick; cut 3-in. rounds and fit carefully into the muffinpan wells so that dough is not stretched. Press edges neatly against rims with a fork. Fill with Swiss Cheese Filling. Bake at 375°F 15 min., or until a silver knife inserted into center of filling comes out clean; remove carefully to warm serving plates and serve piping hot. Or fill with Chicken or Crab Meat Filling and bake at 400°F 30 min., or until pastry is delicately browned. About 2 doz. tarts For Cornucopias—Prepare one-half pastry rec­ ipe; roll pastry Vjj to H in. thick and cut 2-in. rounds. Place M to M teaspoon Chicken or Crab Meat Filling on center o f each pastry round and moisten two-thirds o f outer edge o f the round. Bring moistened edges together. Pinch, tapering one end, and leaving other open to form a cornucopia. Place on baking sheets and bake at 375°F 12 to 15 min., until pastry is delicately browned. Remove to warm serving plates and serve piping -hot. About 2% doz. cornucopias

For Swiss Cheese Filling (IK cups filling)— Grate 2 o z . S w i s s c h e e s e ( a b o u t Vi c u p , grated) Set aside. Prepare 2 t a b l e s p o o n s finely c h o p p e d o n i o n Heat in a skillet over low heat V/i t e a s p o o n s butter Add the onion and c o o k over medium heat until onion is transparent, stirring occasional­ ly. Add to the grated cheese and blend thor­ oughly. Divide mixture among the tart shells (about 1 teaspoon e a c h ) . Set aside. Blend together thoroughly 1 e g g , slightly beaten Vi c u p thick sour c r e a m Vi t e a s p o o n prepared mustard V* t e a s p o o n salt Few grains c a y e n n e p e p p e r Spoon 1 teaspoonful o f the mixture into each tart shell. Dot tops o f tarts with Butter ( a b o u t 1 t a b l e s p o o n for all) Sprinkle lightly with Nutmeg For Chicken Filling (1 cup filling)—Lightly toss together Vi c u p finely c h o p p e d c o o k e d chicken Vi c u p finely c h o p p e d celery ( p a g e 5) 2Vi t a b l e s p o o n s thick sour c r e a m 2 t a b l e s p o o n s finely c h o p p e d toasted a l m o n d s ( p a g e 4 ) 1 tablespoon mayonnaise Vi t e a s p o o n salt F e w grains w h i t e p e p p e r Few grains nutmeg l

For Crab Meat Filling {\ A cups filling)— Lightly toss together 1 c u p c r a b meat ( b o n y tissue removed) 2 t a b l e s p o o n s thick sour c r e a m 2 tablespoons mayonnaise 2 t e a s p o o n s lime or l e m o n juice 2 t e a s p o o n s m i n c e d pimiento 1 t e a s p o o n grated o n i o n Vi t e a s p o o n Worcestershire s a u c e Vi t e a s p o o n dry mustard F e w grains p e p p e r Sprinkle over crab meat mixture in tart shells or ojjfpastry rounds before shaping cornucopias Grated Parmesan c h e e s e • Paprika * **

r

"'

% :

ik^

* » * ft

v;. T. •

10

Herring Bits in Sour Cream (See center color photo) Drain contents o f 1 1 6 - o z . jar herring fillets Mix and pour over herring I c u p thick sour cream 3 t a b l e s p o o n s l e m o n juice 1 large o n i o n ( p a g e 5 ) , thinly sliced 1 tablespoon peppercorns 1 t e a s p o o n salt Vi t e a s p o o n m o n o s o d i u m glutamate Stir carefully with a fork to coat all pieces evenly. Cover and let stand in refrigerator at least 2 hrs. before serving. Garnish with l e m o n slices and paprika. About 3 cups

Tempting Tuna Dip Beat together until fluffy 3 o z . (1 pkg.) cream c h e e s e , softened 1 c u p thick sour cream Add to mixture 1 c u p ( 7 - o z . can) tuna, drained and flaked ( p a g e 5) 2 t a b l e s p o o n s c h o p p e d chives 2 t e a s p o o n s prepared horse-radish 1 t e a s p o o n Worcestershire s a u c e Vi t e a s p o o n salt Blend gently but thoroughly. Cover and let stand in refrigerator 2 hrs. to chill and blend flavors.

at least

Serve as a dip with crisp crackers or potato chips. About 2 cups dip

Piquant Dip Hard-cook (page 5) and finely chop 1 egg Beat together until fluffy 3 o z . (1 pkg.) cream c h e e s e , softened 1 cup thick sour cream Blend in the egg and Vi cup minced green p e p p e r ( p a g e 5) 1 t a b l e s p o o n ketchup IV2 t e a s p o o n s prepared horse-radish 1 t e a s p o o n Worcestershire s a u c e Vi small c l o v e garlic ( p a g e 5 ) , minced or crushed in a garlic press and a mixture o f Vi t e a s p o o n dry mustard Vi t e a s p o o n salt Cover and let stand in refrigerator at least 2 hrs. to chill and blend flavors. Serve as a dip with crisp crackers or potato chips. About VA cups dip

Garlic-Cheese Dip The happy owner of a blender can whisk this together in a jiffy, but it can be hand-mixed. Put into blender container 3 o z . (1 pkg.) cream c h e e s e 1 Vi o z . (1 pkg.) Roquefort or Blue c h e e s e , crumbled Vb cup thick sour cream 2 t a b l e s p o o n s pineapple juice Vi t e a s p o o n Worcestershire sauce 5 drops t a b a s c o s a u c e 1 sprig parsley Vi c l o v e garlic ( p a g e 5) Cover and turn on motor. Blend until just smooth. Serve as a dip with crisp crackers or potato chips. « t f M b ^ » About 1 cup dip

These are soups in which

sour cream and buttermilk

ingredients—including snowy

sour cream, existence

and buttermilk to the delicate

soup,

and tempting

whipped

garnish

sour cream

tomato soup is a delight

which

important

m u s t have its crown owes its

Try

them

try, too, sour cream as a

for any cream soup: a spoonful

floating

of

very

tang of the dairy product.

all for their zestful flavor—and beautiful

are

borsch, which

in a botvl of rosy cream

to the eye as well as the

of

of

palate.

Buttermilk Soup

Chilled Borsch

An uncooked, cold soup for hot summer days. It may also be served as a refreshing beverage.

Set out a large bowl.

(See center color photo)

Drain, reserving liquid, contents o f 1 N o . 2 can w h o l e beets Put reserved liquid into the bowl and add 2 % c u p s c o l d water Stir in '/3 cup sugar 3Vi t a b l e s p o o n s cider v i n e g a r Vi t e a s p o o n salt Put drained beets through coarse blade o f food chopper. Add to the liquid mixture and put in refrigerator to chill.

Beat until very thick and piled softly 3 eggs Add gradually, beating thoroughly after each addition Vi cup sugar Add 2 tablespoons grated lemon peel ( p a g e 4) Pour into the egg mixture gradually, stirring until blended 2 qts. buttermilk Chill in refrigerator about 2 hrs. | |

Serve in chilled bowls, topped with tablespoopfuls o f Thick sour cream f About 1 qt. soup

Serve chilled, the day it is prepared. About IVi qts. soup 11

i >

12

Potato Bisque •

Base

Recipe

Set out a heavy 3-qt. saucepan or sauce pot having a tight-fitting cover. Wash, pare and cut into 34-in. slices 4 m e d i u m - s i z e ( a b o u t IV2 lbs.) potatoes Put into the saucepan with 4 cups cold water Cover and bring to boiling. Reduce heat to medium and add 1 stalk celery ( p a g e 4 ) , finely cut 1 onion (page 5), chopped 1 pimiento, m i n c e d 1 t e a s p o o n salt Vi t e a s p o o n w h i t e p e p p e r Bring to boiling, reduce heat and simmer 1 hr. Remove saucepan from heat and drain, reserv­ ing liquid. Force vegetables through a sieve into the broth. Add and stir until dissolved 2 beef b o u i l l o n c u b e s Just before serving, put into a bowl 1 c u p thick sour c r e a m Add to it gradually, stirring constantly, 1 cup cup o f the hot soup. Immediately blend into the remaining soup. Cook over l o w heat just until heated, but do not boil.

Scandinavian Fish Soup The Scandinavians have an inspired way with fish. When they cook this fish soup they are preparing the main dish at the same time! Set out a large, heavy saucepan or sauce pot having a tight-fitting cover. Rinse in cold water and drain well 2 lbs. dressed fish with head (such a s c o d , trout or mackerel) Using a sharp, heavy knife, cut fish crosswise into 1-in. slices. Break through bone by tap­ ping the knife with a hammer. Put fish slices and head into the saucepan or sauce pot with 1 qt. water 1 t a b l e s p o o n salt Bring to boiling. Reduce heat, cover and cook 8 to 10 min., or until fish flakes (page 5 ) . Meanwhile, wash, pare or scrape, and dice 2 carrots Clean (page 5) and c h o p 1 small o n i o n Wash, pare and cut into H-in. cubes 2 m e d i u m - s i z e potatoes (about V2 lb.) Cook vegetables (page 41) about 8 min., or until tender. Drain and set aside.

Serve at once, with a sprinkling o f C h o p p e d fresh dill or parsley About 1 qt. soup

W h e n fish is cooked, remove and discard the head. Ladle out 3 cups of the liquid and set aside. Keep the fish hot.

—Lima Bean Bisque

Beat until thick and piled softly 2 eggs Stir in 1 cup thick sour cream 2V2 t e a s p o o n s salt 1 t e a s p o o n m o n o s o d i u m glutamate Add the reserved fish liquid very gradually, stirring constantly. Add the vegetables. Cook over low heat just until heated. Do not boil.

Follow A Recipe; omit potatoes. Heat 4 cups water to boiling. Wash thoroughly and sort Vi lb. (about \M cups) dried large lima b e a n s . Add beans gradually to water, so slowly boiling does not stop. Cover and simmer 2 min.; re­ move saucepan from heat. Set aside and let beans soak 1 hr. Add vegetables and season­ ings; cover and simmer 1 to \Vi hrs., or until soft. Drain, reserving liquid. Force vegetables through sieve into broth. Stir in the bouillon cubes. Continue as in A Recipe.

Garnish soup with Minced chives Serve soup as first course; then drain fish and serve with parsley potatoes (boiled potatoes tossed in a mixture o f melted butter and chopped parsley). About \\i qts. soup

Green Pea Soup Prepare in a large heavy saucepan or sauce pot 6 cups Q u i c k Meat Broth ( p a g e 5) T o retain their delicate flavor, rinse and shell just before using 2 lbs. fresh p e a s Cook the peas in the broth about 20 min., or until tender. Remove and reserve 1 cup o f the broth. Set peas aside. Meanwhile, heat in a saucepan Vi c u p butter or margarine Blend in Vi c u p flour Vi t e a s p o o n salt Vi t e a s p o o n m o n o s o d i u m glutamate Vt t e a s p o o n white p e p p e r Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the cup o f reserved broth. Pour mixture slowly into the pea soup, stirring constantly. Bring to boiling. Cook 1 to 2 min.

Cream of Tomato Soup Combine in a saucepan 2Vi cups ( N o . 2 c a n ) t o m a t o juice 1 stalk celery with l e a v e s , cut c r o s s ­ w i s e into quarters Vi small o n i o n , sliced 2 sprigs parsley Vi b a y leaf 6 whole cloves IVi t e a s p o o n s sugar Vi t e a s p o o n salt Few grains white p e p p e r Bring to boiling, reduce heat, cover and sim­ mer 10 min.

Beat slightly 1 egg yolk Quickly stir about 3 tablespoons o f the hot soup into the egg yolk. Immediately return egg-yolk mixture to soup, stirring vigorously. Reduce heat and cook soup until thoroughly heated, about 5 min., stirring constantly. D o not boil. Remove from heat and force through a sieve. Return to the saucepan.

Meanwhile, prepare in a large saucepan Sour Cream White Sauce ( p a g e 4 5 ) Strain tomato juice mixture. Add it very slowly to the hot white sauce, stirring constantly and vigorously with a wooden s p o o n ; do not boil.

Stirring vigorously with a French whip, whisk beater, or fork, add to the soup in very small amounts Vi c u p thick sour cream Stir in 1 tablespoon c h o p p e d parsley Cook soup over low heat, stirring constantly, 3 to 5 min., until well heated; do not boil. About Wi qts. soup

Serve immediately. If desired, drop o n top o f each serving o f soup a teaspoonful o f ,. W h i p p e d Sour Cream Topping (page 44) About cups soup 13

Great-grandmother

knew that when she made hot breads with sour

or buttermilk, in flavor

they were so wonderfully

that there was seldom so much as a crumb left to throw to the chickens.

And

Base

here is how she made

them!

—Tender-Rich Drop Biscuits

Tender-Rich Buttermilk Biscuits •

cream'

tender and so rich

Recipe

Follow A Recipe. Increase buttermilk to 1 cup. Omit kneading, rolling and cutting. Drop by spoonfuls onto baking sheet.

Set out a baking sheet. Sift together into a bowl 2 c u p s sifted flour 2 t e a s p o o n s baking p o w d e r 1 t e a s p o o n salt Cut in with a pastry blender or two knives un­ til mixture resembles coarse corn meal Vi c u p lard, h y d r o g e n a t e d v e g e t a b l e shortening or all-purpose shortening Make a well in center o f dry ingredients. Pour in all at one time A c u p buttermilk Stir with a fork until dough follows fork.

—Tender-Rich Shortcakes Follow A Recipe. Sift 2 tablespoons sugar with dry ingredients. Cut dough with 3-in. cutter or cut with floured knife into squares or triangles. Transfer half of the rounds or squares to a baking sheet, and spread with melted butter or margarine. Top with remain­ ing rounds or squares. Bake as in A Recipe.

3

Gently form dough into a ball and put on a lightly floured surface. Knead lightly with fin­ ger tips 10 to 15 times.

Johnny Cake Grease the bottom of an 8x8x2-in. pan.

Gently roll out to H-in. thickness. Cut with floured cutter or knife, using even pressure to keep sides o f biscuits straight.

Sift together into a bowl 1 c u p sifted flour Vi c u p sugar 1 t e a s p o o n baking p o w d e r A t e a s p o o n salt Vi t e a s p o o n baking s o d a Mix in 1 c u p y e l l o w corn meal Make a well in center of dry ingredients.

Transfer biscuits to baking sheet, close to­ gether if soft-sided biscuits are desired, or 1 in. apart for crusty sides. Lightly brush tops of biscuits with Milk Bake at 450°F 10 to 15 min., or until biscuits are golden brown. About 2 doz. \ A-in. biscuits

3

Beat until thick and piled softly 1 egg

x

14

Blend in 1 cup buttermilk 2 to 4 t a b l e s p o o n s butter or margarine, melted 2 tablespoons molasses Add liquid mixture all at one time to dry ingredients. Beat with rotary beater until just smooth (do not overheat). Turn batter into pan and spread to corners. Bake at 425°F about 20 min., or until a wooden pick or cake tester comes out clean when in­ serted in center. Cut into 2-in. squares. Serve hot with butter and warm m a p l e sirup if desired. 16 2-in. squares

Corn Meal Griddlecakes A Base

Recipe

Set a griddle or heavy skillet over low heat. Melt and set aside to cool VA cup butter or margarine Sift together into a bowl Vi cup sifted flour 2 t e a s p o o n s baking p o w d e r T/2 t e a s p o o n s salt A t e a s p o o n baking s o d a Stir in 1 Vi cups y e l l o w corn meal Make a well in center of dry ingredients and set aside. 3

Beat together 2 e g g s , w e l l beaten 1% cups buttermilk Vi cup milk Blend in the melted butter or margarine. Add all at one time to dry ingredients. Beat until well blended and smooth. Set aside. Test griddle or skillet; it is hot enough for baking when drops o f water sprinkled on sur­ face dance in small beads. Lightly grease grid­ dle if manufacturer so directs. Pour batter onto griddle or into skillet, from a pitcher or large spoon, into pools about 5 in. in diameter, leaving at least 1 in. between cakes. Turn griddlecakes as they become puffy and full o f bubbles. Turn only o n c e . Serve immediately with a sprinkling o f c o n ­ fectioners' sugar, if desired. About 12 griddlecakes

Follow A Recipe; flour to 1% cups.

—Banana Griddlecakes Follow recipe for Buttermilk Griddlecakes. Peel and dice 3 b a n a n a s having all-yellow or brown-flecked peel. Mix bananas into batter.

—Apple Griddlecakes Follow recipe for Buttermilk Griddlecakes; sift Vi teaspoon c i n n a m o n with dry ingredients. Mix 13^ cups diced pared a p p l e s into batter. (Or substitute chopped canned apple slices.)

— Blueberry Griddlecakes Follow recipe for Buttermilk Griddlecakes. Fold (page 5) 2 cups blueberries into batter.

—Vermont Pancake Stack ( & e center color photo) Follow A Recipe or recipe for Buttermilk Griddlecakes. As each griddlecake is baked, spread it with butter and place in stack on serving plate. T o serve, cut stack into quarters. T o p with butter and serve with warm m a p l e sirup and crisp panbroiled b a c o n (page 5 ) .

Corn Meal

Griddlecakes

Buttermilk Waffles A Base

Recipe

Heat waffle baker while preparing batter. Melt Vi c u p butter or margarine Set aside to c o o l . "v^SSift together into a large bowl 2 c u p s sifted flour 1 t a b l e s p o o n sugar 2 t e a s p o o n s baking p o w d e r 1 t e a s p o o n baking s o d a Vi t e a s p o o n salt Set aside. Beat until thick and lemon-colored 3 egg yolks Add gradually, mixing well, melted butter and 2 c u p s buttermilk Add liquid mixture all at one time to dry in­ gredients; mix only until batter is smooth.

O a t m e a l Griddlecakes A griddle o r heavy skillet will be needed. Mix together

Using a clean beater, beat until rounded peaks are formed 3 e g g whites Spread beaten egg whites over batter and gently fold (page 5) together.

3 c u p s buttermilk 1 c u p rolled oats Cover and set in refrigerator at least 4 hrs., or overnight, stirring o n c e or twice. W h e n ready to bake griddlecakes, set griddle or skillet over low heat.

the

Unless temperature is automatically shown on waffle baker, test heat by dropping a few drops of water on the grids. It is hot enough for baking when the drops o f water sputter.

Sift together into a bowl and set aside 1 c u p sifted flour 2 t a b l e s p o o n s sugar 1 t e a s p o o n baking s o d a 1 t e a s p o o n salt Mix together the buttermilk mixture and 2 e g g s , beaten Add the buttermilk mixture and blend thor­ oughly. Make a well in center o f the dry in­ gredients and add liquid mixture all at one time. Stir only until blended.

Pour batter into center o f waffle grids. It is wise to experiment to find out the exact amount o f batter your waffle baker will hold; use that same measurement (in spoonfuls or cupfuls) in future waffle baking. Lower cover and allow waffle to bake accord­ ing to manufacturer's directions, or until steaming stops (about 10 min.). D o not raise cover during baking period. Lift cover and loosen waffle with a fork.

Test griddle; it is hot enough for baking when drops o f water sprinkled on surface dance in small beads. Lightly grease griddle or skillet if manufacturer so directs.

Serve immediately with butter or margarine and m a p l e sirup or h o n e y . About 8 servings

Pour batter from a pitcher or large spoon onto griddle or into skillet in pools about 3 in. in diameter, leaving at least 1 in. between griddlecakes.

—Chocolate Dessert Waffles Follow A Recipe. Sprinkle about H cup semis w e e t c h o c o l a t e pieces over batter for each waffle, just before closing waffle baker. Serve waffle hot, sprinkled with c o n f e c t i o n e r s ' su­ gar, or top with vanilla or c h o c o l a t e ice cream if desired.

Cook over medium heat until lightly browned on one side. With spatula, carefully turn and brown other side. Turn only o n c e . About \Yi doz. griddlecakes 16

—Spice Waffles Follow A Recipe. Sift 1 teaspoon c i n n a m o n and Vi teaspoon nutmeg with dry ingredients. Add 3 tablespoons m o l a s s e s with liquid in­ gredients.

Sour Cream Waffles In Norway, where these tender waffles are favorites, they are often served cold, as if they were cakes, with afternoon coffee. For sweetness, fruit preserves may be served with them. Heat waffle baker while preparing waffle batter. Melt and set aside to cool VA c u p butter Sift together into a large bowl and set aside 1 c u p sifted flour 2 t a b l e s p o o n s sugar 1 t e a s p o o n baking s o d a 1 teaspoon cardamom Vi t e a s p o o n salt Beat until thick and lemon-colored 2 e g g yolks Add gradually the melted butter and 1 c u p thick sour cream 1 c u p buttermilk Continue to beat until well blended. Add liquid mixture all at one time to dry ingredi­ ents; mix only until batter is smooth. Using clean beater, beat until rounded peaks are formed 2 e g g whites Spread the beaten egg whites over the batter and gently fold (page 5) together. Unless temperature is automatically shown on waffle baker, test baker by dropping a few drops of water on the grids. It is hot enough for baking when the drops of water sputter. Pour batter into center o f waffle baker. It is wise to experiment to find out the exact amount of batter your baker will hold; use that same measurement (spoonfuls or cupfuls) in future waffle baking. Lower cover and allow waffle to bake according to manufacturer's directions, or until steam-

S p i c e Waffles with panbroiled

bacon

ing stops (about 5 m i n . ) . D o not raise cover during baking period. Lift cover and loosen waffle with a fork. Set waffles aside on a clean towel. As each waffle is baked, pile on previous waffles to keep soft. Serve waffles cold. Spread with Butter or margarine About 4 waffles

Buttermilk French Toast Heat in a heavy skillet 1 t a b l e s p o o n butter or margarine Meanwhile, mix together in a shallow bowl 2 e g g s , slightly beaten 1 c u p buttermilk VA t e a s p o o n salt Set out 6 to 8 slices bread Dip bread slices one at a time into egg mixture. Coat both sides well and place in hot skillet. Cook two slices at a time in the hot butter, over low heat. Brown on one side and turn with spatula to brown other side. Add more butter if necessary to prevent skicking. Serve immediately with butter and j a m , jelly, m a p l e sirup or h o n e y , or sugar and cinna­ m o n ; or accompany with tiny s a u s a g e s . 3 to 4 servings

0 4

18

Date Nut Bread Prepare (page 6) a 9Mx5Mx2M-in. loaf pan. Melt and set aside to c o o l V» c u p shortening Sift together into a bowl 2 c u p s sifted flour 2 t e a s p o o n s baking p o w d e r 1 t e a s p o o n baking s o d a 1 t e a s p o o n salt Add and mix in 1 c u p w h o l e w h e a t flour VA c u p firmly p a c k e d light b r o w n sugar 1 c u p ( a b o u t 7 o z . ) pitted dates, cut ( p a g e 5) 1 c u p ( a b o u t 4 o z . ) c h o p p e d nuts Make a well in center o f dry ingredients and set aside. Mix until blended 1 e g g , w e l l beaten 1 VA c u p s buttermilk VA c u p m o l a s s e s 1 Vi t e a s p o o n s vanilla extract Add and blend in the melted shortening. Add liquid mixture all at one time to the dry in-., gredients. Stir only enough to moisten dry ingredients. Turn batter into pan and spread to corners. Bake at 350°F about 70 min., or until a wooden pick or cake tester comes out clean when in­ serted in center o f bread. Cool and store as directed (page 6 ) . 1 loaf Date Nut Bread

Apricot Nut Bread Prepare (page 6) 9Hx5}4x2H-in.

loaf pan.

Coarsely cut (page 5) 1 Vi c u p s (Vi lb.) dried apricots Put into a saucepan and add 1 cup water Simmer for 10 min., or until most o f the water is absorbed. Drain, if necessary, reserving juice in a 1-cup measuring c u p for liquids. Set apricots and juice aside to c o o l . (

Melt and set aside to cool 3 t a b l e s p o o n s butter or margarine Coarsely c h o p and set aside VA c u p ( a b o u t 3 o z . ) nuts Sift together into a bowl 2Vi c u p s sifted flour VA c u p sugar 4 t e a s p o o n s baking p o w d e r 1 t e a s p o o n salt Vi t e a s p o o n baking s o d a Mix in chopped nuts. Make a well in center of dry ingredients and set aside. Add to reserved apricot juice Buttermilk ( e n o u g h to m a k e 1 c u p liquid) Beat until thick and piled softly 1 egg Mix in melted butter, apricots and buttermilk. Add all at one time to the dry ingredients. Stir only enough to moisten dry ingredients. Turn batter into pan and spread to corners. Bake at 350°F about 1 hr. and 15 min., or until a wooden pick or cake tester comes out clean when inserted in center o f bread. Cool and store as directed (page 6 ) . 1 loaf nut bread

Boston Brown Bread Thoroughly grease bottom o f three N o . 2-size (18- to 20-oz.) cans. Cut aluminum foil or waxed (double thickness) or parchment paper into three 6-in. squares to cover tops and to hang about \K in. over sides o f cans. Set out large kettle or steamer and its tight-fitting cover; put trivet or rack in kettle. Mix together in a bowl 1 c u p rye flour 1 c u p w h o l e w h e a t flour 1 c u p y e l l o w corn meal 1 Vi t e a s p o o n s baking p o w d e r 1 t e a s p o o n salt VA t e a s p o o n baking s o d a Make a well in center and set bowl aside. Combine 2 c u p s buttermilk VA c u p m o l a s s e s Add all at one time to dry ingredients with 1 c u p ( a b o u t 5 o z . ) dark s e e d l e s s raisins Stir only enough to moisten dry ingredients.

Pour an equal amount o f batter into each can, filling each can not more than two-thirds full. Cover them tightly by tying on foil or paper with string. Place them on trivet. Pour boiling water into kettle to no more than one-half the height o f the cans. Cover kettle and bring water to boiling. T o steam, reduce heat but keep water boiling. Quickly add more boiling water as necessary to keep water level at one-half the height of the cans throughout steaming. Steam bread 3 hrs. Remove cans from kettle; remove aluminum foil or paper from cans. Carefully run spatula down and around inside o f cans to loosen bread; remove bread from cans and place on cooling rack. Wrap cooled loaves in moisture-vapor-proof material and store in a cool place or in the refrigerator. 3 loaves brown bread

Fluffy Raised Doughnuts A deep saucepan or an automatic deep-fryer will be needed. Heat in top o f double boiler over simmering water until edges become slightly yellow IVi cups thick sour cream (Separation o f cream will not affect quality o f product.) Meanwhile, soften 3 p k g s . active dry y e a s t in Vi c u p w a r m water, 110°F to 115°F (Or if using c o m p r e s s e d yeast, soften 3 cakes in Vi c u p lukewarm water, 80°F to 85°F.) Let stand 5 to 10 min.

f WOO/)

Beat in, to make a soft < 5 c u p s sifted flour Turn dough out onto a lightly floured surface and let rest 5 to 10 min. Knead (page 6 ) . Again let rest for 5 min. Divide dough into halves. Handling very lightly, roll out one half at a time }4 in. thick and cut with a lightly floured doughnut cutter. Cover doughnuts and " h o l e s " with waxed paper and a towel and let rise in a warm place (about 80°F) until doubled (about 45 m i n . ) . About 20 min. before deep-frying, put fat into the saucepan or deep-fryer and heat to 365°F (page 5 ) . Deep-fry doughnuts and " h o l e s " in heated fat. Fry only as many at one time as will float uncrowded one layer deep in the fat. Deep-fry about 2 min., until browned. Turn doughnuts ' with a fork as they brown on the underside, and several times during cooking; do not pierce. Lift from fat with tongs or slotted spoon. Drain over fat for a few seconds before removing to absorbent paper. While they are still warm, shake 2 o r 3 dough­ nuts at a time in a plastic bag containing a mixture o f 1 c u p sugar iVi teaspoons cinnamon 1 t e a s p o o n nutmeg About 2 doz. doughnuts with "holes"

Fluffy Raised Turn scalded sour cream into a large bowl; add Vi c u p sugar 2 t e a s p o o n s salt W h e n mixture is lukewarm, add and blend in, beating until smooth 2 cups sifted flour Stir softened yeast and add, mixing well. Add and beat until smooth 4 e g g s , w e l l beaten VA cup softened shortening 4 t e a s p o o n s vanilla extract 2 t e a s p o o n s a l m o n d extract 2 t e a s p o o n s o r a n g e extract

*

4K6

Doughnuts

Fan Tan Rolls (No-Knead

Type

A Base

Recipe

About 24 2%-in. needed.

muffin-pan

wells will be

Heat in top o f a double boiler over simmering water until tiny bubbles form around edge 1 c u p buttermilk (Separation o f buttermilk will not affect qual­ ity o f the product.) Meanwhile, soften 1 p k g . a c t i v e dry y e a s t in VA c u p w a r m water, 110°F to 115°F (Or if using c o m p r e s s e d yeast, soften 1 c a k e in VA c u p l u k e w a r m water, 80°F to 85°F.)

Punch down dough, turn onto a lightly floured surface, and knead (page 6) for 1 min. Divide dough into 2 portions. Roll one portion at a time into a rectangle VA in. thick. Brush with Melted butter or margarine Cut dough into strips VA in. wide. Stack 5 or 6 strips together. Cut into lM-in. sections. Place on end in greased muffin-pan wells. Brush tops with melted butter, cover with waxed paper and towel, and let rise until doubled. Bake at 425°F 12 to 15 min. About 2 doz. rolls

Let stand 5 to 10 min.

—Pecan Rolls

Meanwhile, put into a large bowl VA c u p sugar 2 t a b l e s p o o n s butter or margarine 1 Vi t e a s p o o n s salt Pour scalded buttermilk over ingredients in the bowl.

Follow A Recipe to shaping process, dividing dough into two portions. Set out 2 cups (about 8 oz.) p e c a n h a l v e s . Coarsely chop 1 cup of the nuts; set all the nuts aside. Melt % cup butter or margarine. Put about 1 teaspoon melted butter in each muffin-pan well. Reserve remainder o f melted butter. Put the pecan halves into the muffin-pan wells (3 or 4 halves in each). Set muffin pans aside.

W h e n mixture is lukewarm, stir it and blend in, beating until smooth 1 c u p sifted flour Stir softened yeast and add, mixing well.

Mix together the chopped pecans, 1 cup firmly packed b r o w n sugar and 1 tablespoon cinna­ m o n . Roll o n e half o f the dough into a rec­ tangle Vi in. thick and about 24 in. long. Brush with one half of the reserved melted butter and sprinkle with one half o f the brown sugar mixture. Beginning with longer side, roll up dough and pinch edges to seal. Repeat process with remaining dough, butter, and sugar mixture. Cut rolls into M- to 1-in. slices. Place slices, cut side down, in muffin-pan wells. Brush with butter. Let rise until doubled.

Measure 2 to 3 c u p s sifted flour Add about one half o f the flour to the yeast mixture and beat until very smooth. Then beat in just enough o f the remaining flour to make a soft dough. Form dough into a ball and place it in a greased deep bowl. Brush top surface with Melted butter or margarine Cover with waxed paper and a clean towel and let stand in a warm place (about 80°F) until dough has slightly more than doubled in bulk (about VA hrs.).

Bake at 375°F 20 to 30 min. Invert pans on cooling racks. Allow to stand a few seconds before lifting off pans. Cool, pecan side up.

Lightly grease muffin-pan wells. 20

21

Sour Cream Kuchen • Base Recipe This yeast kuchen is rich, sweet, almost as tender as pastry—and if you can hide it from your family, it will keep remarkably fresh and flavorful for several days, if wrapped in alu­ minum foil or moisture-vapor-proof material. Baking sheets will be needed. Heat in top o f double boiler over simmering water until edges become slightly yellow 1 cup thick sour cream (Separation of cream will not affect quality of the product.) Meanwhile, soften 2 pkgs. active dry y e a s t in VA cup w a r m water, 110°F to U 5 ° F (Or if using c o m p r e s s e d yeast, soften 2 cakes in VA cup lukewarm water, 8 0 ° to 85°F.) Let stand 10 to 15 min. Meanwhile, sift together 1 cup sifted flour 2 t e a s p o o n s salt VA t e a s p o o n baking s o d a Set aside. Cream together until butter or margarine is softened VA cup butter or margarine 1 t a b l e s p o o n grated lemon peel (page 4) Add gradually, creaming until fluffy after each addition VA cup sugar Add in thirds, beating well after each addition 3 e g g s , w e l l beaten Add and blend in the scalded cream. Blend in the dry ingredients, beating until smooth. Stir softened yeast and add, mixing well. Measure 4 cups sifted flour Add about one half of the flour to the yeast mixture and beat until very smooth. Then beat in enough o f the remaining flour to make a soft dough. Turn dough onto a lightly floured sur­ face and allow it to rest 5 to 10 min. Knead (page 6 ) . Form dough into a smooth ball and put into a lightly greased, deep bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let stand

in warm place (about 80°F) until dough is doubled. Punch down dough with fist; pull edges in to center and turn dough completely over in bowl. Cover and let rise again until nearly doubled. Again punch down dough and turn out onto a lightly floured surface. Let rest 5 to 10 min. Meanwhile, mix together 1 cup sugar 1 tablespoon cinnamon Set out 1 c u p (about 5 o z . ) dark s e e d l e s s raisins Vi c u p ( a b o u t 3 o z . ) slivered citron Lightly grease the baking sheets. Divide the dough into halves; roll one half into a rectangle about 13 x 10 in. Brush with Melted butter or margarine Sprinkle with one half o f the sugar-cinnamon mixture, raisins and citron. Starting with the long side o f the dough, roll up tightly and pinch long edge to seal. Place roll, sealed edge down, on a baking sheet. Pull ends together to form a ring, pressing slightly to seal ends. Repeat procedure for second ring. Make shal­ low diagonal cuts about 2 in. apart on tops o f rings. Cover with waxed paper and a towel and let rise until doubled. Brush tops o f rings lightly with Milk Bake at 350°F about 40 min. Meanwhile, for frosting, blend together Vi cup sifted c o n f e c t i o n e r s ' sugar 1 t a b l e s p o o n milk Vi t e a s p o o n vanilla extract W h e n kuchens are done, remove to cooling rack. Frost while still warm. If desired, sprinkle over frosting C h o p p e d nuts 2 kuchens

—Raised Lemon Doughnuts Follow A Recipe through rising process. Omit sugar, cinnamon, raisins and citron for filling. Omit brushing with butter or margarine. Roll out dough, cut doughnuts, allow to rise, and deep-fry according to directions given in recipe for Fluffy Raised Doughnuts (page 1 9 ) . Shake warm doughnuts in plastic bag containing sugar or c o n f e c t i o n e r s ' sugar.

Salad Dressings Sour cream has an affinity for salads.

Lots of folks

who

have never used it for any other cooking purpose there's

nothing

or for sliced Almost

like a sour cream dressing for cole cucumbers,

flavor

which

the

belongs to sour cream

Farmer's C h o p Suey (See

or for potato

any salad is the better for

center color photo)

Here is a traditional summertime favorite, a crisp, colorful, cooling salad made from some of the most refreshing vegetables yielded by the garden. Sour cream does the work of a dressing, and does it so provocatively that you will want to put Farmer' s Chop Suey high on the list of your serve-often salads.

salad.

think

that

slaw,

But why stop

there?

indescribable alone.

Pour over the salad and mix lightly VA cups chilled thick sour cream Serve immediately. 6 servings Note: Lettuce, torn into bite-size pieces, and chopped green pepper may be added.

1

Set out a salad bowl and put the vegetables into it as they are prepared. Rinse, pare and cut into small cubes 1 large firm c u c u m b e r Wash, cut off root and stem ends, and thinly slice enough red radishes to yield 1 c u p sliced red radishes Peel, cut off roots, rinse and cut crosswise 6 green o n i o n s (use s o m e green tops) Put salad bowl into a plastic bag or cover tightly and set in refrigerator to chill for at least 1 hr. Rinse and chill in refrigerator 3 medium-size tomatoes Just before serving, remove tomatoes from refrigerator, cut out stem ends, cut tomatoes into chunks and toss gently with vegetables in ^alad bowl. Season with a mixture o f r*A t e a s p o o n salt Vi t e a s p o o n p e p p e r

Kraut a n d Beet Slaw Drain contents o f 1 N o . 2Vz can sauerkraut (4 c u p s , drained) 1 1-lb. can diced beets (2 c u p s , drained)

Kraut and Beet Slaw

Combine in a large bowl beets, sauerkraut a i u i ^ 1 tablespoon chopped onion Set aside. Blend together 1 c u p thick sour c r e a m 1 t a b l e s p o o n prepared horse-radish and a mixture o f 1 t a b l e s p o o n sugar Vi t e a s p o o n c a r a w a y s e e d Vi t e a s p o o n salt F e w grains p e p p e r Add sour cream mixture to sauerkraut mixture.! Gently toss until thoroughly blended. Chill salad in refrigerator until ready to serve.

Hearty Potato

Salad

If desired, garnish with hard-cooked e g g - w h i t e rings and parsley sprigs. 8 servings

Hearty Potato Salad Wash and cook (page 41) 20 to 30 minutes 5 m e d i u m - s i z e ( a b o u t 1% lbs.) potatoes Drain potatoes. Dry them by shaking pan over low heat. Set aside to c o o l .

Creamy Cole Slaw •

Base

Recipe

Put a large bowl into refrigerator to chill. Blend together thoroughly Vi cup thick sour cream Vi cup m a y o n n a i s e 1 t a b l e s p o o n l e m o n juice and a mixture o f 2 t e a s p o o n s celery s e e d 1 t e a s p o o n sugar Vi t e a s p o o n salt Vi t e a s p o o n m o n o s o d i u m glutamate Few grains c a y e n n e p e p p e r Put into refrigerator to chill.

Peel potatoes; cut into cubes and toss with 1 o n i o n ( p a g e 5 ) , thinly sliced 1 t a b l e s p o o n m i n c e d parsley Cover and chill in refrigerator. Meanwhile, to prepare croutons, stack and, if desired, trim crusts from 2 slices toasted bread Cut bread into M-in. cubes. Heat in skillet over low heat 2 t a b l e s p o o n s salad oil Add the toasted bread cubes and 2 c l o v e s garlic ( p a g e 5 ) , cut into halves Increase heat and c o o k over medium heat, moving and turning gently with a s p o o n until all sides o f bread cubes are lightly coated with oil and are browned. Remove skillet from heat and set croutons aside.

Discard wilted outer leaves from, rinse, cut into quarters, removing core, and ch;$p or shred 1 lb. c a b b a g e ( a b o u t 4 c u p s , s h r e d d e d ) Put cabbage into the chilled bowl, cover and set in refrigerator. Just before serving time, remove cabbage from refrigerator and pour over it enough o f the chilled dressing to moisten. Toss lightly to blend well.' About 6 servings

Separate into pieces with a spoon contents o f 2 2 V i - o z . c a n s d e v i l e d ham Toss lightly with the chilled potato mixture and a mixture o f 1 Vi c u p s thick sour cream % t e a s p o o n salt Vi t e a s p o o n m o n o s o d i u m glutamate Vi t e a s p o o n p e p p e r Sprinkle the croutons over the top and mix lightly. About 6 servings

—Pineapple Cole Slaw Follow A Recipe. Reduce cabbage to % lb. (about 3 cups, shredded). Just before serving time, add to slaw drained contents o f 1 9-oz. can pineapple tidbits (about % cup, drained). If desired, omit celery seed. Toss gently. 23

24

Cucumber Salad with Sour Cream Hard-cook (page 5) and set aside 1 egg Rinse (and if desired pare) 1 large c u c u m b e r Score cucumber }4 inch deep by pulling the tines o f a fork lengthwise; repeat to score en­ tire surface. Cut cucumber into thin slices and put into a bowl. Mix together Vi c u p thick sour cream 1 Vi t a b l e s p o o n s cider v i n e g a r 1 t a b l e s p o o n c h o p p e d chives A t e a s p o o n salt Va t e a s p o o n p e p p e r Pour the mixture over the cucumber slices and toss lightly to coat evenly. Chill in refrigerator. 3

W h e n ready to serve, cut the peeled egg into halves, remove egg yolk and chop finely. (The egg white may be saved for other food prepara­ tion.) Garnish salad with the chopped yolk. 4 to 6 servings

Tomato-Caviar Temptation Wash 4 large firm t o m a t o e s Dip into boiling water to loosen skins. Peel, cut out and discard stem ends. Put tomatoes into refrigerator to chill thoroughly. Set out 12 rolled a n c h o v y fillets For Stuffed Eggs—Hard-cook (page 5) 4 eggs Reserve one egg for the Cheese Spread. Cut the remaining eggs into halves lengthwise. Remove egg yolks to a bowl and mash with a fork or force through ricer or sieve into the bowl. Mix in until thoroughly blended 2 t a b l e s p o o n s thick sour cream 1 t a b l e s p o o n salad dressing Vi t e a s p o o n grated o n i o n 1 or 2 d r o p s t a b a s c o s a u c e and a mixture o f Va t e a s p o o n garlic salt Va t e a s p o o n celery salt Few grains m o n o s o d i u m glutamate F e w grains w h i t e p e p p e r Lightly fill the egg whites with the egg-yolk mixture. Poke two o f the anchovy fillets into each stuffed egg. Chill in refrigerator.

For Cheese Spread—Shred or grate 4 o z . sharp Cheddar c h e e s e (about 1 c u p , shredded or grated) Set aside. Finely c h o p the reserved egg or force through ricer or sieve into a bowl. Mix in the shredded cheese with Vi t e a s p o o n prepared horse-radish Vi t e a s p o o n Worcestershire s a u c e 1 or 2 drops t a b a s c o s a u c e and a mixture o f Vi t e a s p o o n salt Vi t e a s p o o n dry mustard Vi t e a s p o o n pepper Vi t e a s p o o n m o n o s o d i u m glutamate Blend in Vi cup thick sour cream 3 t a b l e s p o o n s salad dressing Put into refrigerator to chill thoroughly. For Cottage Cheese Filling—Lightly mix IVi cups ( a b o u t A lb.) cream-style cottage cheese Vi cup finely c h o p p e d s w e e t pickle, w e l l drained 1 t a b l e s p o o n salad dressing and a mixture o f Vi t e a s p o o n m o n o s o d i u m glutamate Vi t e a s p o o n salt Vi t e a s p o o n o n i o n salt Few grains p e p p e r Put into refrigerator to chill thoroughly. 3

Dice and panbroil (page 5) until very crisp 8 slices b a c o n Drain on absorbent paper. Just before serving salad, lightly mix into the cottage cheese mixture.

To Complete Salad—Rinse, drain and pat dry, and chill Salad greens (such a s lettuce or curly e n d i v e ) Arrange on 6 chilled individual salad plates. Cut the chilled tomatoes into 12 slices about Vi in. thick. Place one slice on each salad plate. Spoon Cottage Cheese Filling over slices, allowing about M cup for each slice. T o p with remaining tomato slices. Spread tomato slices with the Cheese Spread. Place Stuffed Eggs, filling side down, on Cheese Spread. Spoon over eggs a mixture of Thick sour cream Caviar *•-• If desired, top salad with more caviar. Sprinkle over lettuce leaves around salad French dressing Serve with Melba toast or crusty hard rolls. 6 servings

A v o c a d o Ring with Blueberries Delightful

contrast in color, flavor,

texture.

Lightly oil a 1-qt. ring mold with salad or cooking oil (not olive oil) and set it aside to drain. Pour into a small cup or custard cup VA cup c o l d water

Sprinkle evenly over cold water 1 t a b l e s p o o n (1 e n v . ) unflavored gelatin Let stand about 5 min. to soften. Dissolve completely by placing bowl over very hot water. Stir dissolved gelatin and blend in, in order l V i t e a s p o o n s sugar 1 t e a s p o o n salt VA t e a s p o o n m o n o s o d i u m glutamate Few grains p e p p e r 1 c u p water Set aside. Rinse, cut into halves, remove pits and peel 2 m e d i u m - s i z e ripe a v o c a d o s Cut each into several pieces. Force through a sieve or food mill into a bowl. Blend in 1 t e a s p o o n grated o n i o n Vi t e a s p o o n l e m o n juice VA t e a s p o o n grated l e m o n peel (page 4) Blend in the dissolved gelatin mixture and 1 c u p thick sour c r e a m VA c u p m a y o n n a i s e Turn into the prepared mold. Chill in refrig­ erator until firm. Shortly before serving, rinse, sort and drain 1 pt. blueberries Unmold (page 5) Avocado Ring onto chilled serving plate. Arrange a ring o f blueberries around bottom o f mold. Heap remaining ber­ ries in center o f ring. About 8 servings

Frozen Fruit Salad Delicious A delightful dessert for any occasion; and if you choose to serve it as a dessert-salad to the ladies of your club or bridge circle, you'd better have copies of the recipe on hand for them to take home!

For Dressing—Blend thoroughly 1 cup mayonnaise Vi cup thick sour cream 3 t a b l e s p o o n s white w i n e tarragon vinegar 1 t a b l e s p o o n l e m o n juice Vi cup finely c h o p p e d parsley 3 t a b l e s p o o n s finely c h o p p e d o n i o n 3 t a b l e s p o o n s m a s h e d a n c h o v y fillets 1 small c l o v e garlic ( p a g e 5 ) , minced or crushed in a garlic press 1 t a b l e s p o o n c h o p p e d chives 2 t e a s p o o n s c h o p p e d capers Vi t e a s p o o n salt Vi t e a s p o o n pepper Cover bowl tightly and chill in refrigerator 3 to 4 hours.

Set refrigerator control at coldest operating temperature. Line 10 2/4-in. muffin-pan wells with paper baking cups. Prepare and set aside Vi c u p ( a b o u t 1 o z . ) c o a r s e l y c h o p p e d walnuts 3 t a b l e s p o o n s finely c h o p p e d m a r a s c h i n o cherries, w e l l drained Drain, reserving sirup for use in other food preparation, contents o f 1 9 - o z . can crushed p i n e a p p l e (about VA c u p , drained) Mix together 2 c u p s thick sour cream VA c u p sugar 2 t a b l e s p o o n s l e m o n juice Vi t e a s p o o n salt Blend in the pineapple, walnuts and cherries.

For Salad—Rinse, drain, pat dry and chill Salad greens (such a s lettuce, curly e n d i v e or e s c a r o l e ) T o p each salad with M cup dressing. 6 servings

Buttermilk Salad Dressing

Peel and dice _^ 1 medium-size banana having brownflecked peel Mix in the diced banana. Spoon mixture into the baking cups; place in freezing compartment o f refrigerator until firm.

Mix together buttermilk t e a s p o o n s prepared horse-radish t e a s p o o n sugar t e a s p o o n dry mustard t e a s p o o n salt F e w grains pepper Chill thoroughly. About H cup dressing 4 1 Vi Vi

Before serving, remove paper cups. Allow salads to stand at r o o m temperature for a few minutes to soften very slightly. 10 servings 26

•

27

Cooked Dressing

Mint Salad Dressing

Blend together in top o f a double boiler Vi cup thick sour cream 3 t a b l e s p o o n s water 3 t a b l e s p o o n s l e m o n juice and a mixture o f 1 t a b l e s p o o n cornstarch 1 t a b l e s p o o n sugar IVS t e a s p o o n s salt Vi t e a s p o o n m o n o s o d i u m glutamate VA t e a s p o o n paprika VA t e a s p o o n dry mustard Cook over simmering water, stirring con­ stantly, for 5 min. Remove from heat.

Chill a bowl and rotary beater in refrigerator.

Vigorously stir 3 tablespoons hot mixture into 4 e g g y o l k s , slightly beaten Immediately return egg mixture to double boiler. Cook over simmering water 3 to 5 min., or until mixture thickens. Pour hot mixture into a bowl. Add, a small amount at a time, beating vigorously after each addition Vi cup salad oil Store in covered jar in refrigerator. About \% cups dressing

Cottage Cheese Salad Dressing Put into a bowl 1 cup cream-style cottage c h e e s e Vi c u p thick sour cream 2 t e a s p o o n s Worcestershire s a u c e VA t e a s p o o n salt 2 drops t a b a s c o s a u c e Beat until well blended. Mix in thoroughly Vi cup crumbled Blue c h e e s e 2 t a b l e s p o o n s minced o n i o n 2 tablespoons coarsely chopped pimiento Chill thoroughly. About 2 cups dressing

Drain thoroughly contents o f 1 9 - o z . can crushed p i n e a p p l e ( a b o u t VA c u p , drained) Rinse and c h o p or cut with scissors enough fresh mint leaves to yield VA c u p c h o p p e d mint l e a v e s Just before serving, using the chilled bowl and beater, beat until mixture piles softly 1 c u p chilled thick sour cream - 2 t a b l e s p o o n s l e m o n juice 2 t a b l e s p o o n s sugar Vi t e a s p o o n m o n o s o d i u m glutamate VA t e a s p o o n salt F e w grains p e p p e r Gently fold (page 5) the drained pineapple and mint leaves into the sour cream mixture. I f desired, garnish with additional chopped mint leaves. Serve dressing with fruit s a l a d s . About 2V& cups dressing

Gourmet Salad Dressing Crumble into a bowl 3 o z . ( a b o u t VA c u p ) Roquefort cheese Blend in until smooth 3 o z . (1 pkg.) cream c h e e s e , softened Add and blend until creamy S H 1 c u p thick sour cream VA c u p sherry 1 t a b l e s p o o n grated o n i o n Vi t e a s p o o n salt VA t e a s p o o n pcnrika 1 or 2 d r o p s t a b a s c o s a u c e Store dressing c o v e

ain Dis In main dishes,

sour cream stars as a real glamour 'so much extra flavor to the casseroles

ingredient, and

\es in which it is used. But it adds much more than Sour cream is the reason for

tfoi

Iforgettable

goodness

of many

cooking—foods great

the fabulous

masterpieces

that are the chief

home cooks of Germany,

Vienna

glamour.

richness

of Old

and

World

claim to fame and

because

meat

of the

Hungary.

Add the mushrooms and cook over medium heat, moving and turning gently with a spoon, until lightly browned and tender.

Beef Stroganoff Set out a heavy 10-in. skillet having a tightfitting cover.

Blend together 1 cup thick sour cream 3 t a b l e s p o o n s t o m a t o paste 1 t e a s p o o n Worcestershire s a u c e W h e n meat is cooked, remove skillet from heat. Stirring vigorously, add the sour cream mixture in very small amounts. Add the mush­ rooms and return to heat. Continue cooking over low heat, keeping mixture moving with a spoon, 3 to 5 min., or until thoroughly heated; do not boil.

W i p e with a clean, damp cloth 2 l b s . b o n e l e s s beef (tenderloin, sirloin, or rib) Cut into 2x/4x}4-in. strips. Coat meat evenly by shaking six or eight strips at a time in a plastic bag containing a mixture o f Vi c u p flour 1 t e a s p o o n salt Vi t e a s p o o n m o n o s o d i u m glutamate Va t e a s p o o n p e p p e r Heat in the skillet Vi c u p butter or margarine Add the meat stripy and Vi c u p (1 m e d i u m - s i z e ) finely c h o p p e d o n i o n (page-Sf*" *'•'&.. Slowly brown meat on n"

Spoon the rice into a warm serving dish. Pour the meat mixture into another warm serving dish and sprinkle with Finely c h o p p e d parsley Serve immediately. 6 servings

Meanwhile, prepare 2 cups Quick Meat Brotfi ( p a g e 5 ) W h e n meat is browned, add the t r o t h slowly. Cover and simmer 20 to 25 min., or until meat is cooked.

Sauerbraten A heavsyLjqt. kettle having a tight-fitting cover or a l3B«|fcpven will be ljjfcded. Set out a deep 3- or 4-qlJ!Pow].

Cook according to directions on package 1 Vz cups p a c k a g e d p r e - c o o k e d rice Clean and slice (page 5) Vi lb. m u s h r o o m s Heat in a skillet over medium heat 3 t a b l e s p o o n s butter or margarine

Wipe with a clean, damp cloth 4-lb. b l a d e pot roast of b e e f (any b e e f pot roast m a y b e used) , Put the meat into the bowl. Set aside. 28

•

i

29 Combine in a saucepan and heat without boiling 2 cups cider v i n e g a r 2 cups water 1 large o n i o n ( p a g e 5 ) , sliced Vi cup sugar 2 t e a s p o o n s salt 10 peppercorns 3 w h o l e cloves 2 b a y leaves Pour hot mixture over meat in bowl and allow to cool. Add 1 l e m o n , rinsed and cut into Vi-in. slices Cover and set in refrigerator. Marinate (page 5) for 4 days, turning meat once each day. Set out the kettle and its cover. Remove meat from marinade and drain thor­ oughly. Strain and reserve marinade. Heat in the kettle over low heat 2 to 3 t a b l e s p o o n s butter Add the pot roast and brown slowly on all sides over medium heat. Slowly add 2 cups o f the reserved marinade (reserve remaining mari­ nade for gravy). Cover kettle tightly; bring liquid to boiling. Reduce heat and simmer 214 to 3 hrs., or until meat is tender when pierced with a fork. Add more o f the marinade, if ne­ cessary. Liquid should simmer at all times. Remove meat to a warm platter and keep warm. Pour cooking liquid from kettle and set aside for gravy.

J For Gravy—Melt in the kettle Vi cup butter Blend in Vi cup flour Heat until mixture bubbles and is golden brown, stirring constantly. Remove from heat. Add gradually, stirring constantly 3 cups liquid (reserved c o o k i n g liquid and e n o u g h reserved marinade or hot water to e q u a l 3 cups liquid) Return to heat and, bring rapidly to boiling, stirring constantly. Cook 1 to 2 min. longer. Remove from h e a t - A i r i n g vigorously with a French whip, whisWfcater, or fo