Holiday Cookbook - Culinary Arts Institute 1957

2 2 0 festive recipes for every holiday 124

Staff Home INARY

Economist

ARTS

I N ST

ITI

MELANIE DE PROFT Director BARBARA ALBRECHT LILIAN FULDE

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SNYDER

KATHRYN

MITZI I N O U Y E

Y V O N N E NEHLS 5NNIE

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PHYLLIS

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CLIFFORD"

JERRINE

ELIZABETH

VAN

LEER

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LEICHHARDT

PAUTLER ROi.LYf!

WHITEj

Illustrated by BEATRICE DERWINSKIAl

» / C U L I N A R Y ARTS I N S T I T U T E C h i c a g o 1, I l l i n o i s •

s p

contents It's Smart To Be Careful New Lincoln's

and

Year's

Washington's

St. Valentine's

How

Birthdays

Day

St. Patrick's

Day

Easter

28

A Check-List

23

Baking

Vegetables

The 4th of July Hallowe'en

33

36 37

40

Thanksgiving

42

Christmas

46

Basic Recipes Index

13

18

for Successful

To Cook

3

5

57

67

lents

acki

• the beautiful and valuable photographs which illustrate many of the recipes in this cookbook, we gratefully acknowledge the generous cooperation of: fent • AmericJjMlairy Association • American Molasses Compel Betty C r o c k i ^ B General Mills, Inc. • The Borden Company CalumeWtfcing Powder • Corning Glass Works led Milk Association • Good Luck Margarine • Kraft Foods C ' SSSSSS . .. a

A p p l e Stuffing A

Base Recipe

Wash, quarter, core, pare, dice and set aside 1 medium-size apple (1 cup chopped) Melt in a skillet over medium heat Vi cup butter or margarine Add and cook until transparent Vi cup chopped (1 medium-size) onion (page 4)

&

14

Cranberry Pot Roast A favorite of all—puts on a party Washington's Birthday.

Filled Corn Bread Squares air

for

Melt in a Dutch oven 3 tablespoons fat W i p e with a clean, damp cloth 4 lbs. beef pot roast (blade or arm) Brown meat slowly on all sides in fat. Meanwhile, wash, sort and c o o k together in a saucepan until skins pop 2 cups (about 1 4 lb.) cranberries 1 cup water Season browned meat with a mixture o f 1 teaspoon salt Vi teaspoon monosodium glutamate Vi teaspoon pepper P o u r cranberries over meat and add VA cup water 2 whole cloves Cover tightly and c o o k slowly over low heat about 3 hrs. Add more water during cooking period if necessary. Liquid surrounding meat should at all times be simmering, not boiling. W h e n meat is tender, remove from liquid and keep warm. Strain liquid and return it to Dutch oven. Set over medium heat. Stir in 2 tablespoons sugar Put into 1-pt. screw-top jar Vl cup water Sprinkle onto it 1 tablespoon flour Cover tightly and shake until mixture is well blended. Gradually stir into liquid in Dutch o v e n . Bring rapidly to boiling, stirring con­ stantly until thickened. Cook 3 to 5 min. Serve as a gravy with pot roast. servings

•

Base Recipe

Grease bottom o f 8x8x2-in. pan. Sift together into a bowl and set aside 1 cup sifted flour 2 tablespoons sugar 1 tablespoon baking powder Vi teaspoon salt Mix in 1 cup corn meal Blend thoroughly 1 egg, well beaten 1 cup milk 3 tablespoons shortening, melted Make a well in center o f dry ingredients and add liquid mixture all at one time. Beat with rotary beater until just smooth, being careful not to overmix. Turn about one-half o f batter into pan. Spoon evenly over batter 1 cup cherry preserves Spread remaining batter over cherry preserves. Sprinkle evenly over batter 1 tablespoon sugar Bake at 425°F about 20 min., or until a wooden pick or cake tester comes out clean when inserted gently in center. Cut into squares. 9 servings

—Golden Corn Sticks Follow A Recipe. Omit preserves and sugar sprinkled on top o f corn bread. Grease and heat thoroughly in oven, 12 corn stick pan sections. Fill three-fourths full with batter and bake at 425°F 15 to 20 min. Serve hot with cherry preserves or jam.

—Touch o' Bacon Corn Bread Follow A Recipe. Omit preserves and sugar sprinkled o n top o f c o r n bread. Substitute bacon drippings for shortening. Serve topped with Mustard Sauce (page 4 4 ) . Garnish with • o i l e d Bacon (page 5 7 ) .

i

Cherry Chocolate Cake Prepare (page 33) two 9-in. round layer cake pans. Melt (page 4) and set aside to cool 2 sq. (2 oz.) chocolate Drain (reserving sirup) contents o f 6-oz. bottle maraschino cherries Finely chop cherries (about Vi cup, chopped) and set aside. Coarsely chop and set aside VA cup (about 3 oz.) black walnuts or pecans Sift together and set aside 214 cups sifted cake flour 2 teaspoons baking powder VA teaspoon baking soda Vi teaspoon salt Cream until softened Vi cup plus 2 tablespoons butter or margarine Add gradually, creaming until fluffy after each addition 1 VA cups sugar Add in thirds, beating thoroguhly after each addition 1 egg, well beaten Stir in chocolate. Combine 1 VA cups thick sour cream VA cup reserved maraschino cherry sirup Alternately add dry ingredients in fourths, sour cream mixture in thirds, to creamed mix­ ture. After each addition, beat only until smooth. Finally, beat only until batter is smooth (do not overheat). Blend in the chopped nuts and cherries. Turn batter into pans. Bake at 375°F 30 to 35 min., or until cake tests done (page 3 3 ) . Cool and remove from pans as directed (page 3 3 ) . Two 9-in. round cake layers

For 4th of July Drum Cake—Frost (page 33) with Seven-Minute Frosting (page 6 6 ) . Line top and bottom edges o f cake to form a rim with red gumdrops, maraschino or can­ died cherry halves. On sides, make large X ' s of red gumdrops or cherries (each X extending from top to bottom of cake). Place two sticks of peppermint candy o n top for drum-sticks.

Bing Cherry Gelatin Salad Set out a 1-qt. mold or 6 individual molds. Set aside to drain well (reserving sirup) c o n ­ tents o f 1 lb. can Bing cherries (yields about 1 Vi cups cherries) Empty into a bowl the contents o f 1 pkg. lemon-flavored gelatin Add, stirring until the gelatin is completely dissolved 1 cup very hot water Blend in a mixture o f reserved cherry sirup and Cold water (enough to make 1 cup liquid) Few drops red food coloring Pour into a large bowl and set aside to chill (page 4 ) . Meanwhile, lightly oil molds with salad or cooking oil (not olive o i l ) ; set aside to drain. Cut cherries into halves and remove pits. Carefully blend cherries into thickened gelatin with Vi cup chopped stuffed olives Vi cup (about 2 oz.) chopped walnuts Turn mixture into the prepared molds. Chill in refrigerator until firm. Unmold (page 4 ) . Garnish with Curly endive Top each serving with mayonnaise. For indi­ vidual molds, invert onto lettuce' cups on chilled salad plates. " 6 servings ;

Ice Cream Filled Cake Roll Remove paper and cut off any crisp edges o f cake. T o roll, begin rolling nearest edge o f cake. Using towel as a guide, tightly grasp nearest edge o f towel and quickly pull it over beyond opposite edge. Cake will roll itself as you pull. Wrap cake in towel and set on cool­ ing rack to c o o l (about H hr.).

Lincoln Log

A Base Recipe Prepare (page33) a 1 5 M x l O K x l - i n . jellyrollpan. Sift together and set aside A cup sifted cake flour 5 tablespoons cocoa Vi teaspoon salt Beat until very thick and lemon-colored 4 egg yolks Vi cup sugar Vi cup water 1 Vi teaspoons vanilla extract Gently fold (page 4) in dry ingredients until well blended. Set aside. 3

Meanwhile, prepare Pineapple Cream Filling (page 22; omit pineapple and increase va­ nilla extract to 2 teaspoons) and Brown Velvet Frosting (page 66) When ready to fill, carefully unroll cooled cake and spread with the cream filling. Care­ fully reroll cake. Diagonally cut off tip ends from cake.

Beat until frothy 4 egg whites Add and beat slightly Vi teaspoon cream of tartar Add gradually, beating well after each addition Vi cup sugar Beat until rounded peaks are formed and egg whites do not slide when bowl is partially in­ verted. Gently spread egg yolk mixture over egg whites and carefully fold together until blended. Turn batter into pan and spread evenly to edges.

Frost sides, ends and top o f cake roll with the Brown Velvet Frosting. Gently draw back tines o f a fork lengthwise through frosting. Repeat parallel lines across top and sides o f cake roll. Make some lines slightly wavy. (The lines help to make the cake roll resemble a log.) Chill the cake roll in refrigerator until serv­ ing time. (To avoid sogginess, chill roll no longer than 1 hr.)

Bake at 325°F about 30 min., or until cake tests done (page 3 3 ) .

Garnish top o f log with Stemmed maraschino cherries or surround base o f log with the cherries and top each serving o f cake roll with one cherry. With a sharp knife, cut roll into crosswise diagonal slices and serve. One cake roll

Immediately loosen edges o f cake with a sharp knife and turn onto a clean towel sprinkled with Sifted confectioners' sugar 16

17

—Ice Cream Filled Cake Roll

W h e n cooled, remove aluminum foil molds.

Follow A Recipe, substituting ice cream for cream filling. Omit Brown Velvet Frosting. W h e n ready to serve, carefully unroll cooled cake. Spoon 1 qt. vanilla ice cream over cake and smooth with spoon. Reroll and sprinkle top with 2 tablespoons confectioners' sugar.

—Holiday Roll

Meanwhile, drain (reserving sirup) contents o f 2 No. 2 cans sirup-packed red tart pitted red cherries (about 4 cups cherries) Put into saucepan 3 tablespoons cornstarch Gradually stir in 1 cup reserved cherry sirup Mix well and bring rapidly to boiling, stirring constantly until mixture is thick and clear. W h e n clear, stir in A cup sugar Remove from heat and mix in 1 teaspoon lemon juice Vi teaspoon almond extract VA teaspoon salt 8 drops red food coloring Gently blend in cherries. Cool.

Follow A Recipe or recipe for Light Sponge Cake Roll. W h e n baked, rolled and cooled, unroll cake and spread with one half o f filling. Reroll and spread top and sides with remaining filling. Garnish with maraschino cherry halves and chopped candied citron.

Meanwhile, soften 1 pkg. (3 oz.) cream cheese Gradually blend in 2 tablespoons milk or cream VA teaspoon almond extract W h i p until light and fluffy.

For Filling—Prepare Sweetened Whipped Cream (double recipe, page 2 7 ) . Carefully fold in % cup (8-oz. jar, well drained) chopped maraschino cherries, M. cup (2 oz.) chopped candied citron (page 4) and Vi cup (about 2}i oz.) toasted chopped almonds (page 3 ) .

Fill pastry shells with cherry mixture. Place a rosette o f cream cheese forced through pastry bag and N o . 27 star tube o n t o each cherry tricorn. 8 servings

—Light Sponge Cake Roll Follow A Recipe. Increase cake flour to 1 cup. Omit c o c o a . Bake at 350°F 20 to 25 min., or until cake tests done (page 3 3 ) . Substitute Seven-Minute Chocolate Frosting (one-half recipe, page 66) for the Brown Velvet Frosting. Omit marking frosted roll with fork.

Washington Cherry Tricorns

•

Base Recipe

Prepare Pastry for Little Pies and Tarts (page 63) Divide pastry into 2 equal-size balls. Roll each ball Vi in. thick; cut each into four 6-in. rounds. Prick each round with a fork. Cut heavy aluminum foil (6-in.) rounds. Place one each piece o f aluminum aluminum foil against the angular shell. Pinch the gether tightly at three form corners.

into the same size round of pastry on foil. Pressing the pastry, form a tri­ aluminum foil to­ equal intervals to

Bake at 450°E, 8 to 10 min., or until pastry is lightly browned. Remove to cooling rack.

3

—Washington Cherry Pie Prepare, bake and set aside to cool Pastry for 1-Crust Pie (page 6 2 ) . F o l l o w ^ A Recipe for cherry filling. Spoon cooled filling into cooled pastry. T o p with cheese mixture and pastry hatchet cut-outs (page 6 3 ) .

•lember yourfirst valentine—the lacy-edged rt with silver arrows and pink-cheeked ^mpids? And all the ones at which you laughed nnd shyly smiled? And how many have you fashioned from ribbons and red paper? Make another—this time out of sugar, shortening, flour and eggs—Sweetheart Cake, one of the most exciting valentines of all!

Add a mixture o f 2 teaspoons salt Vi teaspoon monosodium glutamate Vi teaspoon pepper Vi teaspoon paprika

Elegant Chicken Loaf A Base Recipe Grease bottom o f a 9J4x5J4x2^-in. loaf pan. Heat water for boiling water bath (page 4).

Beat until rounded peaks are formed 3 egg whites

Put through food chopper (using fine blade) enough to yield 2Vi cups ground (about 1 lb. 5 oz.) cooked chicken (page 57) 1 VA cups ground (about 7 oz.) mush­ rooms (page 4) 1 VA cups ground (about 7 oz.) toasted almonds (page 3)

Spread beaten egg whites over chicken mixture and fold (page 4) together. Turn mixture into pan. Bake in boiling water bath at 350°F about 1 hr. 10 min. To unmold, loosen loaf gently from sides o f pan with spatula. Invert onto warm serving plate and remove pan.

Set aside. Prepare

1 Vi cups Medium White Sauce (one and Serve at o n c e with m u s h r o o m sauce and addi­ one-half times recipe, page 59) tional toasted almonds (page 3 ) . Vigorously stir about 3 tablespoons o f hot About 8 servings sauce into 3 egg yolks, slightly beaten Note: Chicken, mushrooms, almonds and Immediately return egg yolk mixture to sauce, bread crumbs may be prepared in an electric blender. Place in blender container enough stirring vigorously. food at o n e time to cover blades. Cover con­ Stir into sauce the chicken, mushrooms, al­ tainer; turn o n motor and grind until very monds and 1 Vi cups soft bread crumbs (about 1 Vi fine. (Turning motor offVaHJ on helps throw food back on blades.) Empty container and slices bread) VA cup finely chopped pimiento, well ' g r i n d next batch. Repeat as necessary for '.quantity desired. drained 18

19

—Hot Salmon Loaf

Put diced celery into the large bowl.

Follow A Recipe, substituting finely flaked (page 4) salmon for ground chicken. Omit mushrooms. Garnish with parsley and lemon.

Cut into cubes and add to bowl enough chicken to yield about 3 cups cubed cooked chicken (page 57) Rinse and put into the bowl Vi cup small seedless grapes (or use green grapes, halved or seeded) Chop coarsely and put into the bowl Vi cup toasted pecans or almonds VA cup moist, shredded coconut, cut Lightly toss ingredients together and set aside.

Lobster N e w b u r g in Pastry Shells Prepare Pastry for Little Pies or Tarts (page 63) Use 6 heart-shape tart pans or individual salad molds. W h e n baked, cool about 3 min. Use point o f knife to loosen shells. Remove shells carefully to cooling racks. Cover with a clean towel and set in a warm place. x

For Lobster Newburg—Drain, cutinto A-m. pieces and set aside 1 Vi cups (two 6-oz. cans) lobster meat Melt in skillet V* cup butter or margarine Blend in 2 cups cream VA teaspoon salt VA teaspoon monosodium glutamate VB teaspoon pepper Vt teaspoon nutmeg Bring just to boiling. Stir in lobster and cook over low heat until lobster is thoroughly heated. Vigorously stir about 3 tablespoons of hot mixture into 4 egg yolks, slightly beaten Immediately blend into hot mixture. Place over simmering water and cook 3 to 5 min., or just until mixture thickens. Stir slowly to keep mixture cooking evenly. ( D o not over­ cook as sauce will curdle.) Remove imme­ diately from heat. Blend in about 1 tablespoon sherry Spoon into heart-shape shells.

6 servings

Chicken Salad Place rotary beater and a small bowl in re­ frigerator to chill; Set out a large bowl. Trim roots, cut jJB* leaves, separate stalks, remove blemishes} wash and dice V-s lb. celery (about 1 cup, diced)

Using the chilled bowl and beater, beat until cream is o f medium consistency (piles softly) VA cup chilled whipping cream Gradually blend into the whipped cream VA cup Cooked Salad Dressing (below) VA teaspoon salt Few grains pepper Add the salad dressing mixture to the chicken mixture and mix gently to coat evenly. Place in refrigerator to chill thoroughly. Serve chilled salad o n cool, crisp greens. About 6 servings

Cooked Salad Dressing Mix thoroughly in top o f a double boiler VA cup sugar 1 tablespoon flour Vi teaspoon dry mustard Vi teaspoon salt VB teaspoon pepper Blend in gradually 1 cup water Place over direct heat. Stirring gently and constantly, bring mixture to boiling.. Cook 1 to 2 min. longer. Stir in VA cup cider vinegar Vigorously stir about 3 tablespoons o f the hot mixture into 4 egg yolks, slightly beaten Immediately blend egg yolk mixture into mix­ ture in top o f double boiler. Place over sim­ mering water and c o o k 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat and blend in 2 tablespoons butter or margarine Cool. Store in covered container in refrigerator. Before using, if desired, thin with cream or fruit juice. V/2 cups dressing

J

v Sweetheart Cake

Base Recipe Prepare (page 33) two 9-in. round or heartshape layer cake pans. Sift together and set aside 3 cups sifted cake flour 1 tablespoon baking powder Vi teaspoon salt Cream together until butter is softened 1 cup butter or margarine 1 tablespoon vanilla extract Add gradually, creaming until fluffy after each addition 1 cup sugar Beat until frothy 6 egg whites Add gradually, beating well after each addition % cup sugar Beat until rounded peaks are formed.

Baking Powder Biscuits

•

Base Recipe

Set out baking sheet. Sift together 2 cups sifted flour 1 tablespoon baking powder 1 teaspoon salt Cut into dry ingredients with a pastry blender or two knives until mixture resembles coarse corn meal Vi cup lard, hydrogenated vegetable shortening or all-purpose shortening

Measure Vi cup water Vi cup milk Alternately blend dry ingredients in fourths, liquid in thirds, into creamed mixture, beat­ ing only until smooth after each addition. Finally, beat only until batter is smooth (do not overheat). Gently slide beaten egg whites onto batter and fold (page 4) together. Turn batter into pans.

Make a well in center o f mixture and add all at o n e time Vi cup milk Stir with fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. Roll to H-in. thick­ ness, keeping thickness uniform. Cut with a floured cutter, using an even pressure to keep sides o f biscuits straight. Place o n baking sheet, close together for soft-sided biscuits, or 1 in. apart for crusty sides. Brush tops o f biscuits with milk.

Bake at 350°F 3 0 to 35 min., or until cake tests done (page 3 3 ) . Cool and remove from pans as directed (page 3 3 ) . Prepare Pineapple Cream Filling (page 22) Seven-Minute Frosting (page 66) White Velvet Frosting (one-third recipe, page 66) Place one cake l a y e r o n m k e plate and spread filling over top. P M p ( ^ £ e r cake layer over

Bake at 450°F 10 to 15 min., or until biscuits are golden brown. 12 to 15 2-in. biscuits

For Hot Biscuit Hearts—Cut

the dough

with a floured heart-shape cookie cutter.

—Twin Biscuit Hearts Follow A Recipe. Roll dough to J4-in. thick­ ness. Cut an even number o f hearts. Place one-half o f biscuit hearts on baking sheet and brush them with melted butter or margarine. Place remaining biscuit hearts on top o f buttered hearts and brush tops with milk. 20

21

Rhubarb-Strawberry M o l d Set out a 1-qt. heart-shape mold or 6 individ­ ual molds. Wash, cut off stem ends and leaves from 1 lb. rhubarb Peel stalks only if skin is tough. Cut into 1-in. pieces (about 3 cups, cut) and place in sauce­ pan with % cup sugar VA cup water Place over low heat and stir until sugar is dis­ solved. Cover and c o o k slowly about 15 min., or until rhubarb is tender. Sweetheart

Cake

filling. Frost (page 33) sides and top o f cake with Seven-Minute Frosting. Tint White Velvet Frosting desired color by blending in one or more drops o f Red food coloring Force tinted frosting through pastry bag and N o . 3 stem decorating tube to write on cake. To make nosegays, place small red gumdrops on wooden picks. Make soft folds in doilies from center to edge. Poke wooden picks down through center o f doily and tie in place with red ribbon. Place nosegays around cake. Make one nosegay without ribbon for top o f cake. One 9-in. round or heart-shape layer cake Note: If round cake layers are used, make heart shape by placing a waxed-paper pattern on layers and cutting around it with a knife.

—Christmas Tree Cake (See center color photo) Prepare three 9-in. round cake layer pans. Follow A Recipe, making one and one-half times recipe. D o not prepare filling and SevenMinute Frosting. Prepare White Velvet Frost­ ing (double recipe, page 6 6 ) . Place one-third o f frosting in a bowl and tint by blending in one or more drops green food coloring. Frost (page 33) two cake layers with untinted twothirds frosting. Cut third layer into a tree shape by cutting around a tree-shape waxedpaper pattern with a knife. Frost tree-shape layer with the tinted frosting and place on top of other two cake layers. Decorate tree with red cinnamon candies.

W h e n rhubarb is tender, drain, reserving hot sirup in a 1-cup measuring cup for liquid. Set rhubarb aside to c o o l . Add to hot sirup Boiling water (enough to make 1 cup liquid) Empty into a bowl contents o f 1 pkg. strawberry-flavored gelatin Pour hot sirup mixture over gelatin. Stir un­ til gelatin is completely dissolved. Blend in 1 cup cold water Chill in refrigerator or in pan o f ice and water until gelatin mixture is slightly thicker than consistency o f thick, unbeaten egg white. If placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. Lightly oil molds with salad or cooking oil (not olive oil) and set aside to drain. W h e n gelatin is o f correct consistency, blend in cooked rhubarb and 1 cup sliced, sweetened fresh straw­ berries (or one 10- to 12-oz. pkg. frozen strawberries, thawed) Pour into prepared molds. Chill in refrigera­ tor until firm. •Unmold (page 4 ) . Serve with a mixture o f Vi cup fruit salad dressing VA cup chilled whipping cream, whipped Garnish with whole strawberries sprinkled with sifted confectioners' sugar. 6 to 8 servings Note: One 1-lb. pkg. frozen rhubarb may be substituted for fresh rhubarb. Thaw according to directions on package, drain and reserve drained sirup. Omit sugar and initial cook-* ing o f rhubarb. Heat drained sirup and c o n ­ tinue as in recipe.

Fold (page 4) whipped cream into slightly thickened strawberry mixture. Turn into pre­ pared mold. Chill in refrigerator until firm. Meanwhile, wash rotary beater and bowl and return to refrigerator to chill. W h e n Strawberry Bavarian Cream is firm, unmold (page 4 ) .

Strawberry

Bavarian

Using chilled bowl and beater, beat until cream stands in peaks when beater is slowly lifted upright VA cup chilled whipping cream Decorate top o f Bavarian with whipped cream forced through pastry bag and N o . 27 decorat­ ing tube for border and a N o . 6 decorating tube for flower. 8 to 10 servings

Cream

Strawberry Bavarian Cream Set out a lJ-£-qt. heart-shape mold. Place rotary beater and bowl in refrigerator to chill.

Pineapple Cream Filling

Set out to thaw ' 2 12-oz. pkgs. frozen sliced, sweet­ ened strawberries (about 2 Vi cups) Meanwhile, pour into a small bowl Vi cup cold water Sprinkle evenly over the water 1 Vi tablespoons ( I V i env.) unflavored gelatin Let stand about 5 min. to soften. Dissolve completely by placing over very hot water.

Set out to drain contents o f 1 No. 2 can crushed pineapple (1 cup, drained) Scald (page 4) in top o f double boiler 1 Vi cups milk Meanwhile, sift together into saucepan Vi cup sugar 2 tablespoons cornstarch Vi teaspoon salt Add, stirring well Vi cup cold milk Gradually stir in scalded milk.

W h e n gelatin is dissolved, stir it and blend into a mixture o f thawed strawberries and 6 tablespoons sugar 1 Vi tablespoons lemon juice 1 teaspoon almond extract Stir until well blended. Chill in refrigerator or in pan o f ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally.

Wash double boiler top to remove scum. Stirring gently and constantly, bring starch mixture rapidly to boiling over direct heat and cook for 3 min. P o u r mixture into double boiler top and place over simmering water. Cover and c o o k 10 to 12 min., stirring three or four times. Remove cover ind vigorously stir about 3 tablespoons hot mixture into 3 eggs, well beaten Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat. Cover and cool.

Lightly oil mold with salad or cooking oil (not olive oil) and set aside to drain. Meanwhile, using chilled bowl and beater, beat about one half o f cream at a time until of medium consistency (piles softly) 1 % cups chilled whipping cream Combine the two portions o f whipped cream.

Stir in crushed pineapple and 1 teaspoon vanilla extract Chill in refrigerator until ready to use. About 3 cups filling

Fold into whipped cream, 3 drops at a time, until desired color is reached 10 to 12 drops red food coloring

Note: For Valentine Cookies (sugar cookies), see recipe, page 65, and photo, page 64. 22

St. patjack's day In the middle of the Lenten season comes this gay holiday when clay pipes, shamrocks, the Blarney Stone and the Wearing of the Green become the order of the day. Celebrated originally in Ireland, this holiday has now become an integral part of our American heritage.

—Baked Stuffed Fish

Baked Fish Steaks •

Base Recipe

Follow A Recipe. Substitute 3 lbs. dressed fish such as snapper, halibut, trout or whitefish for steaks. Wash and dry thoroughly. Omit curry powder. Loosely fill fish cavity with Herb Stuffing (one-half recipe, page 4 3 ) . T o close cavity, skewer and lace with cord.

Set out a bake-and-serve platter or shallow baking dish. Wash, coarsely chop, mix and line platter or baking dish with equal quantities o f Parsley Celery leaves Onion (outer skin removed) Wipe with a clean, damp cloth 2 lbs. fish steaks, cut about 1 in. thick (such as cod, haddock, halibut, salmon or tuna) (If using frozen steaks, thaw according to directions on package.) Sprinkle o n both sides of fish steaks a mixture of 1 Vi teaspoons curry powder Vi teaspoon salt Vi teaspoon pepper Arrange on parsley mixture. On each steak, place a slice o f Bacon Bake uncovered at 350°F 25 to 30 min., or un­ til fish flakes (page 4) when gently pierced with a fork.

Bake 40 to 60 min., or until fish flakes easily when pierced with a fork. R e m o v e skewers and cord before serving. Serve with Maitre d'Hotel Butter (on this page).

Maitre d'Hdtel Butter Cream together until blended Vi cup softened butter 2 tablespoons lemon juice 2 teaspoons chopped parsley VA teaspoon salt Vi teaspoon pepper Serve with fish. About Vi cup Maitre d'Hotel

Serve with Ma it re d 'Hotel Butter (on this page). 6 servings

—Baked Fillets Follow A Recipe. Substitute fillets such as cod, perch, trout or flounder for steaks. Sub­ stitute tarragon for curry powder. 23

1

Butter

24

Irish Stew

A Base Recipe Set out a large kettle or Dutch oven having a tight-fitting cover. W i p e with a clean, damp cloth 2 lbs. boneless lamb (shoulder) Cut meat into 2-in. pieces. T o coat meat evenly, shake two or three pieces at a time in a plastic bag containing a mixture o f , Vs cup flour 2 teaspoons salt Vi teaspoon monosodium glutamate VB teaspoon pepper Melt in the kettle or Dutch oven 3 tablespoons fat Brown lamb pieces on all sides in hot fat, over medium heat, turning occasionally. Pour off excess fat. Remove from heat and slowly pour into the kettle 1 qt. hot water Cover and bring to boiling over high heat. Simmer over low heat about V/i hrs., or until meat is almost tender. Plan to add vegetables to cooking mixture about 45 min. before end o f cooking period. About 15 min. before adding vegetables to stew, cut off r o o t ends and a thin slice from the stem ends o f 6 small onions Peel, rinse and set aside. Trim roots, separate stalks, remove blemishes and wash 4 stalks celery, with leaves Cut crosswise into J-3-in. slices and set aside.

Irish

Stew

Wash, scrape, cut into aDout A-in. pieces and set aside 4 small carrots Wash, pare and quarter 6 medium-size (about 2 lbs.) potatoes 1 medium-size turnip Add the prepared vegetables to the stew with 1 Vi teaspoons salt 1 teaspoon monosodium glutamate VB teaspoon pepper Cover and simmer about 45 min., or until meat and vegetables are tender. Just before removing meat and vegetables from stew, dissolve in a small amount o f hot water 2 teaspoons concentrated meat extract With slotted spoon, remove meat and vege­ tables from stew to hot dish. Stir into the cooking liquid the dissolved concentrated meat extract. To thicken cooking liquid, put into 1-pt. screwtop jar Vi cup cold water Sprinkle into it VA cup flour Cover jar tightly and shake until mixture is well blended. Slowly pour one half o f the mixture into cooking liquid while stirring constantly. Bring to boning. Gradually add only what is needed o f remaining flour-water mixture for consistency desired. Bring mixture to boiling after any addition. Cook 3 to 5 min. Return meat and vegetables to kettle and heat thoroughly. Garnish stew with chopped parsley. Serve immediately. 8 to 10 servings

—Savory Lamb Stew Follow A Recipe. Add to meat with seasonings a mixture o f M teaspoon savory, H teaspoon basil and M teaspoon marjoram. Omit turnip.

25

—Irish Stew with Dumplings

Shamrock Sandwiches

Follow A Recipe. During first 25 min. vege­ tables are cooking, prepare Dumplings. Bring stew to boiling. Drop batter by tablespoonfuls on top o f stew. Dumplings should rest on meat and vegetables; if dumplings settle down into the liquid, they may be soggy. If necessary, pour off excess liquid to prevent this.

These open-face sandwiches served with Dublin Pineapple Salad spell real eating enjoyment.

Cover tightly and c o o k over medium heat 20 min. without removing cover. Remove dump­ lings, meat and vegetables to hot dish. For Dumplings—Sift together 2 cups sifted flour, 4 teaspoons baking powder and 1 tea­ spoon salt. Cut in 1 tablespoon shortening with pastry blender or two knives until mixture resembles rice kernels. Quickly stir in with a fork, until just blended, % cup milk and 1 tablespoon chopped parsley or about H cup chopped mint.

Lemon-Chive Potatoes

A Base Recipe Wash and c o o k covered in boiling salted water to cover 12 (about 1 Vi lbs.) small new potatoes Cook about 20 min., or until potatoes are tender when pierced with a fork. Meanwhile, melt in a small saucepan Vb cup butter or margarine Stir in 2 tablespoons minced chives 1 tablespoon lemon juice 2 teaspoons grated lemon peel (page 3) Vi teaspoon salt VA teaspoon monosodium glutamate Vi teaspoon pepper Keep mixture warm. Drain potatoes. T o dry them, shake pan over low heat. Peel potatoes immediately and place in warm serving dish. Pour butter mixture over potatoes and turn them to coat well. Serve immediately. 4 servings

—Parsley New Potatoes

For Sandwich Spread—Cream until fluffy VA cup butter or margarine Blend in 3 tablespoons finely chopped chives, parsley or water cress 2 tablespoons mayonnaise VA teaspoon prepared horse-radish Vi teaspoon monosodium glutamate Few grains salt Add a drop or more o f green food coloring for a green-colored spread. Set spread aside to let flavors blend. About 1 cup spread For Shamrocks—Place on a flat working sur­ face White or whole wheat bread slices W i t h a shamrock-shape cookie cutter, or a sharp knife and a waxed-paper pattern, care­ fully cut shamrocks from bread slices. Evenly spread shamrock cut-outs with butter mixture. Garnish each with a sprig o f parsley or water cress, chopped chives or a green olive slice. If sandwiches are to be stored in refrigerator until serving time, line a shallow pan with waxed paper, aluminum foil or moisture vapor-proof paper. Lay sandwiches in pan but do not stack. Cover pan tightly with waxed paper, aluminum foil or moisture-vapor-proof paper, or place in plastic bag.

-Lucky St. Pat-wic Follow A Recipe for sandwich spread. Cut out bread horseshoes using waxed-paper horseshoe pattern 2 A in. long. Toast both sides o f bread lightly in broiler. Spread with butter mixture. Serve immediately. l

Follow A Recipe. Omit lemon juice and peel. Substitute chopped parsley for chives.

Pour into a small bowl Vi cup reserved pineapple sirup Sprinkle evenly over sirup 2 tablespoons (2 env.) unflavored gelatin Let stand about 5 min. to soften. Add to remaining reserved pineapple sirup Cold water (enough to make 2 cups liquid) Heat until very hot. Remove from heat and immediately stir in softened gelatin until gela­ tin is completely dissolved. Add, stirring until sugar is dissolved VA cup sugar VA teaspoon salt Chill in refrigerator or in pan o f ice and water until gelatin mixture is slightly thicker than consistency o f thick, unbeaten egg white. (If placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally.)

Green Goddess Salad For Dressing—Blend thoroughly in a 1-pt. jar 1 cup mayonnaise Vi cup thick sour cream 3 tablespoons white wine tarragon vinegar 1 tablespoon lemon juice Vi cup finely chopped parsley 3 tablespoons finely chopped onion 3 tablespoons mashed anchovy fillets 1 small clove garlic, finely minced 1 tablespoon chopped chives 2 teaspoons chopped capers Vi teaspoon salt Vi teaspoon pepper Cover jar tightly and chill in refrigerator 3 to 4 hrs.

Lightly oil pan or mold with salad or cooking oil (not olive oil) and set aside to drain. Blend together until o f medium consistency 8 oz. cream cheese, softened 2 tablespoons lemon juice 2 teaspoons grated lemon peel (page 3) Set aside. When gelatin is about same consistency as cheese mixture, stir in several tablespoons cooled gelatin. Continue to slowly add gela­ tin, beating constantly, until well blended. Using chilled bowl and beater, beat until cream is o f medium consistency (piles softly) 1 cup chilled whipping cream Gently fold (page 4) whipped cream and crushed pineapple into salad mixture. Turn into prepared pan or mold. Chill in refriger­ ator until firm. Unmold (page 4 ) .

For Salad—Wash in cold water, discard bruised leaves and drain well Salad greens (such as lettuce, curly endive or escarole) T o p each salad with H cup dressing. 6 servings -

Garnish with salad greens and "shamrocks." Slice and serve with mayonnaise. 8 servings

Dublin Pineapple Salad

For Shamrocks—Using green pepper, cut small shamrocks with shamrock cookie cutter (or trace around cardboard pattern). Use water cress or parsley stems for shamrock stems.

A Base Recipe Set out a 9 H x 5 M x 2 M - i n . loaf pan or a 2-qt. mold. Place rotary beater and bowl in refrig­ erator to chill. Set aside to drain, reserving sirup in a 2-cup measuring cup, contents o f 1 No. 2 can crushed pineapple (about 1 V*2 cups, drained)

—Pineapple Rice Dessert Follow A Recipe. Omit cream cheese mixture. Blend with crushed pineapple 1 cup cooked 26

27 rice, chilled, and M cup drained, chopped green cherries. Continue as in A Recipe. For garnish, drain on absorbent paper additional green cherries with stems. Place cherries around base o f mold. Slice mold and serve each slice topped with Sweetened Whipped Cream, tinted green, and a green cherry. For Cooked Rice—Bring 1 qt. water, 1 tea­ spoon salt and M teaspoon monosodium glutamate to boiling in a deep saucepan. So boiling does not stop, gradually add H cup rice to water. Boil rapidly uncovered 15 to 20 min., or until a kernel o f rice is entirely soft when pressed between fingers. Drain in colan­ der or sieve; rinse with hot water to remove loose starch. 1 cup rice Note: The Rice Industry no longer considers it necessary to wash rice before cooking.

For Sweetened

Whipped

Cream—Beat

114 cups chilled whipping cream in chilled bowl with chilled rotary beater. Beat until cream stands in peaks when beater is slowly lifted upright. Beat in H cup sifted confec­ tioners' sugar and 2 teaspoons vanilla ex­ tract with final few strokes. If desired, blend food coloring, one or more drops, into whipped cream until desired color is reached.

Quick-Cooking Rice Cooked rice prepared from packaged precooked rice may be substituted if directions o n the package are followed carefully for amount and timing.

If *l

Greengage Plum Ice You'll think they've kissed the Blarney Stone the way they'll praise this cooling, tart ice. This recipe may be prepared in a dasher-type freezer or in refrigerator. W h e n using refrig­ erator, set refrigerator control at coldest oper­ ating temperature. Cut in halves, pit and force through sieve or food mill 214 cups (No. 2 can) greengage plums and sirup (about 2Vi cups puree) Set aside. Pour into a small cup or custard cup VA cup water Sprinkle evenly over water 2 teaspoons unflavored gelatin Let gelatin stand about 5 min. to soften. Meanwhile, heat until very hot A cup water Remove from heat and immediately stir in softened gelatin until gelatin is completely dissolved. Add and stir until sugar is dissolved Vi cup sugar Vi teaspoon salt Set aside to c o o l . 3

Combine plum puree with sugar sirup and 1 cup orange juice 2 tablespoons lemon juice To tint ice, mix in one or more drops Green food coloring Cool. Pour into refrigerator tray. Freeze until firm (3 to 4 hrs.), stirring two or three times. Serve in chilled sherbet cups. 1 qt. Greengage Plum Ice

easter steeped in tradition, Easter Sunday is a day of fchurch services, flowery new straw hats and gaily fted Easter baskets. To the young child, these baskets the Easter Bunny and brightly colored eggs. To the ^rown-up, Easter would not be complete without an Easter parade followed by an informal morning brunch.

Garnish ham slices with parsley and serve. 6 to 8 servings

Stuffed H a m Slices l

Set out a 13 Ax&%xl%-in.

baking dish.

Set out 2 smoked ham slices, cut about Vi in. thick Place o n e ham slice in the baking dish. Mix together 4 cups (4 slices) soft bread cubes Vi cup (about 2 Vi oz.) raisins VA cup firmly packed brown sugar Vi teaspoon dry mustard Lightly toss bread mixture with Vi cup butter or margarine, melted Lightly spoon stuffing evenly over ham slice in dish. T o p stuffing with second ham slice. Insert around edge o f top slice o f ham Whole cloves Drain (reserving sirup) 1 No. 2 can sliced pineapple (about 10 slices pineapple) Place two slices o f pineapple in each corner of baking dish. Cut the two remaining pine­ apple slices into wedges and arrange wedges to resemble flower petals on top o f ham. Brush top ham slice with reserved pineapple sirup. Roast stuffed ham slices uncovered at 300°F about hrs. Brush top ham slice with pine­ apple sirup several times during roasting.

Spring Roast H a m •

Base Recipe

Set out a shallow roasting pan with rack. Follow directions o n wrapper or wipe with a clean, damp cloth 10-lb. smoked whole ham Place ham fat side up o n rack. Insert roast meat thermometer in center of thickest part of lean, being sure bulb does not rest on bone or in fat.

Stuffed Ham Slices

Roast uncovered at 300°F. Meanwhile, prepare Pineapple Glaze.

For Pineapple Glaze—Blend together Vi cup firmly packed brown sugar 1 Vi teaspoons cornstarch Vi teaspoon dry mustard Stir in 1 cup (9-oz. can) crushed pineapple Bring mixture to boiling and c o o k until mix­ ture is thick, stirring constantly. Keep warm. Remove ham from o v e n after it has cooked about 2Vi hrs. R e m o v e rind (if any), being careful not to remove fat. Cut fat surface into diamond pattern or use scalloped cookie cut­ ter to make flower pattern. Place in center o f each diamond or flower Whole clove Spread ham with Pineapple Glaze. Return to oven and continue roasting about 45 min., or until internal temperature reaches 160°F. (Total roasting time is about 3 hrs., allowing 18 to 20 min. per pound.) Serve garnished with colored, decorated, hardcooked eggs in cup nests, and parsley. About 20 servings

—Spring Roast Half Ham Follow A Recipe. Substitute 5-lb. shank or butt half of smoked ham for the whole ham. Allow 22 to 25 min. per pound of ham. Substi­ tute for Pineapple Glaze a mixture o f Vi cup firmly packed brown sugar, 1 tablespoon vine­ gar, 2 teaspoons flour and Vi teaspoon dry mustard. Press into glaze maraschino cherries, pineapple chunks and whole cloves to form design. About 10 servings

Roast Leg of Lamb Set out a shallow roasting pan with rack. W i p e with a clean, damp cloth 5- to 6-lb. leg of lamb D o not remove the fell (thin, papery c o v e r i n g ) . Rub lamb with a mixture o f 2 teaspoons salt 1 teaspoon monosodium glutamate VA teaspoon pepper Place lamb skin side down o n rack in pan. Insert roast meat thermometer in center o f thickest part o f meat, being sure that bulb does not rest on bone or in fat. Roast lamb uncovered at 300°F about 3 hrs., allowing 30 to 35 min. per pound. Meat is medium done when thermometer reaches 175°F and well done at 180°F. Place paper frill (page 9) around end o f leg bone. Serve on warm platter. Garnish with parsley or mint leaves. About 10 servings

30

Hard-Cooked Eggs

A Base Recipe Put into a large saucepan and cover c o m ­ pletely with cold or warm water 1 doz. eggs Cover tightly. Bring water rapidly just to boiling. Turn off heat. If necessary to pre­ vent further boiling, remove saucepan from source o f heat. Let eggs stand covered 20 to 22 min. Plunge cooked eggs promptly into running cold water. Immediately crackle shells under water. Roll egg between hands to loosen shell. W h e n cooled, start peeling at large end. One doz. Hard-Cooked Eggs Note: Eggs are a protein food and therefore should never be boiled.

—Easter Eggs Follow A Recipe, but do not crackle or re­ m o v e shells. Dip cooled eggs into food dyes (follow directions o n package). For a center­ piece, arrange dyed eggs in nests o f artificial grass or in a basket. Another attractive centerpiece is an Easteregg parade. For gay Easter bonnets, glue tiny ribbons, artificial flowers and veiling onto small paper cups. Use your imagination in designing the bonnets as well as the faces on the eggs. Use water colors and a fine brush to paint the facial features. W h e n paint has dried, set each egg in an egg cup and top with a "bonnet." Shelled eggs may be dipped in food coloring and used as garnishes for meat platters.

Eggs

Benedict

Poached Eggs

A Base Recipe Grease bottom o f a small skillet. Add water to 2-in. depth or enough to rise 1 in. above tops o f eggs. Add to water Vt to VA teaspoon salt Bring water to boiling and then reduce heat to keep water simmering. Uncover pan. Break (only one at a time) into a saucer or small dish 4 eggs Tilting dish toward edge o f pan, quickly slip each egg into water; do not crowd. Cook un­ covered 3 to 5 min., depending upon firmness desired. Carefully remove eggs with slotted spoon. T o drain, hold spoon on folded paper napkin a few seconds. Serve plain or on hot, buttered, toasted bread or English muffin halves; or serve with vege­ tables. Season with salt and pepper or pa4 servings

—Eggs Benedict Cover buttered, toasted English muffin halves with round slices o f hot, cooked ham. Pro­ ceed with A Recipe. Place a poached egg on each ham slice and top with Hollandaise Sauce (page 3 2 ) .

Hot Cross Buns

•

Base Recipe

Set out baking sheets. Coarsely c h o p 3 oz. candied citron (about Vi cup, chopped) Mix with the citron and set aside 1 cup currants Prepare Yeast Rolls (one-half recipe, page 60; sift 1 teaspoon cinnamon and VA teaspoon allspice with the flour. Stir currant mixture in be­ fore last addition of flour.) After punching down, form dough into a roll 2 in. in diameter. Cut crosswise into l H - i n . pieces. T u c k under ends to make smooth, round buns. Place o n baking sheet about 1 in. apart. With lightly greased knife or scissors, cut a deep cross in top o f each bun. Brush tops with Melted butter or margarine Cover with waxed paper and towel and let rise 15 to 25 min., or until nearly doubled. Bake at 425°F 12 to 15 min., or until buns are golden brown. While buns are baking, prepare Confectioners' Sugar Frosting (onehalf recipe, page 66) Remove buns from baking sheet to cooling racks. Cool buns slightly; using a spoon, drizzle frosting into cross on each bun. I K to 2 doz. buns

A griddle or heavy skillet will be needed. Prepare Yeast Rolls (one-half recipe, page 60; use only 2 tablespoons sugar) After punching down dough, turn onto lightly floured surface. Roll dough to J-3-in. thickness. Cut out muffins, using a 4-in. round waxedpaper pattern. Sprinkle baking sheet lightly with Corn meal W i t h wide spatula, m o v e muffins carefully to baking sheet. Cover and let rise again until nearly doubled. Set griddle or heavy skillet over l o w heat. (A low heat is necessary for muffins to c o o k to complete doneness inside before the outside burns. For an even low heat, slip an asbestos mat under griddle.) Test griddle; it is hot enough for baking when drops o f cold water dance in small beads o n surface. Lightly grease griddle or skillet. Transfer muffins care­ fully to griddle with wide spatula. D o not cover muffins. Bake muffins o n top o f range 15 to 20 min. on each side, or until a golden brown. Split muffins horizontally and toast for the Eggs Benedict (on this page). T o split muffins for toasting in the electric toaster, cut with a knife; for the broiler, tear apart with a fork. Butter while hot. Cool and wrap "extras." Serve toasted with orange marmalade. About 8 4-in. muffins Hot Cross

—Saffron Buns Follow A Recipe. Omit cinnamon and allspice. Before beating eggs, pour 1 tablespoon boil­ ing water over M teaspoon saffron. Cool to lukewarm. Beat into dough with the eggs. w 0. -

Buns

Star Cake (Pound Cake)

A Base Recipe Prepare (page 33) a star-shape (about lj^-qt.) mold. Sift together 2 Vi cups sifted cake flour % teaspoon baking powder Vi teaspoon salt Vi teaspoon mace Set aside.

Hollandaise Sauce Hollandaise Sauce Set out a small double boiler. In the- top o f the double boiler, beat with a wire whisk until thickened and light colored 2 egg yolks 2 tablespoons cream Blend in VA teaspoon salt Few grains cayenne pepper Place top o f double boiler over hot (not boil­ ing) water. (Bottom o f double boiler top should not touch water.) Add gradually, beat­ ing constantly 2 tablespoons lemon juice or tarragon vinegar Cook over l o w heat, beating constantly with the whisk, until sauce is consistency o f thick cream. R e m o v e double boiler from heat, leav­ ing top in place. Add, beating constantly, Vi teaspoon at a time Vi cup butter or margarine Beat with whisk until butter is thoroughly melted and blended into mixture. Serve im­ mediately. If necessary, this sauce may be kept warm 15 to 30 min. over hot water. Stir occasionally. Co 'er tightly. _ * 1 cup sauce

Cream together until butter is softened 1 cup butter 2 teaspoons grated lemon peel , (page 3) 1 Vi teaspoons vanilla extract Vi teaspoon almond extract Add gradually, creaming until fluffy after each addition 1 cup plus 2 tablespoons sugar Add in thirds, beating well after each addition 4 eggs, well beaten Blend in dry ingredients in fourths. After each addition, beat only until smooth. Finally beat only until batter is smooth. (Do not overbeat.) Turn batter into mold. With spatula, draw batter from center toward points of star, leaving a slight depression in batter at center. Bake at 325°F 1 hr. 10 min., or until cake tests done (page 3 3 ) . Cool and remove from mold as directed (page 3 3 ) . When cake is cooled, frost (page 33) with White Velvet Frosting (page 66) One Star Cake

—Lamb Cake Thoroughly mix 2 tablespoons shortening and 1 tablespoon flour; generously brush both sides of lamb mold. Follow A Recipe. Turn batter into face-side o f mold, filling it level. Spoon a small amount o f batter into back-side of mold, being careful to fill ears. Cover faceside with back-side. Set on baking sheet. Bake at 325°F about 1 hr. Remove from oven and carefully remove top of mold. Turn cake out onto cooling rack after 10 min. W h e n cooled, frost with SevenMinute Frosting (page 66) and sprinkle with moist, shredded coconut, cut. Use raisins for eyes a.id nose and candied cherry for mouth.

A

CHECK-LIST FOR SUCCESSFUL

V READ AGAIN "It's Smart To Be Careful— There's No Substitute for Accuracy" (page 3 ) .

bottom and sides of bowl during mixing. If using an electric mixer, beat mixture at a low speed when alternately adding the liquid and dry ingredients.

V PLACE OVEN RACK 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.

\ / FILL CAKE PANS one-half to two-thirds full. y/ TAP BOTTOM OF CAKE PAN sharply with hand to release air bubbles before placing in oven. V APPLY BAKING TESTS when minimum bak­ ing 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.

a/ PREPARE PAN—For cakes with shortening and 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 both yeast breads and quick breads, grease bottom of pan only. Some rich yeast doughs such as Schnecken should be baked in lightly greased pans. For cookies, lightly grease cookie sheets. If recipe directs "set out pan," do not grease or line pan.

V

COOL BUTTER CAKES 10 min. in pan on cool­

ing rack after removing from oven; cool spongetype cakes as recipe directs. y REMOVE CAKE 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.

\ / HAVE ALL INGREDIENTS at room temperature unless recipe specifies otherwise. y SIFT ALL FLOUR except whole-grain types be­ fore measuring. Spoon lightly into measuring cup. Do not jar cup. Level with straight-edged knife or spatula.

y FILL LAYER CAKES—Spread frosting or filling over top of bottom layer. Cover with the other layer. Repeat procedure if more layers are used. If necessary, hold layers in position with wooden picks; remove when frosting is set.

y/ CREAM SHORTENING (alone or with flavor­ ings) by stirring, rubbing or beating with spoon or electric mixer until softened. Add sugar in small amounts; cream after each addition until all graininess disappears and mixture is light and fluffy. Thorough creaming helps to insure a fine­ grained cake.

y FROST FILLED LAYER CAKES—Frost 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. \J TEST for lukewarm liquid (80°F to 85°F) by placing a drop on wrist; it will feel neither hot nor cold.

y BEAT WHOLE EGGS until thick and piled softly when recipe calls for well-beaten eggs. \ / BEAT EGG 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.

y KNEAD DOUGH by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it a quarter turn. Repeat proc­ ess rhythmically until the dough is smooth anp! elastic, 5 to 8 min., using as little additional flour as possible. Always turn the dough in/the same direction. ;

\ / BEAT EGG YOLKS until thick and lemoncolored when recipe calls for well-beaten egg yolks.

\f V WHEN LIQUID AND DRY INGREDIENTS

BAKING

REMOVE ROLLS-iBREAD AND*?0"