Southwestern Cookbook 1956

THE SOUTHERN A N D SOUTHWESTERN COOKBOOK

Staff Home Economists CULINARY

ARTS

INSTITUTE

M E L A N I E DE PROFT Director

MARIE A B D I S H O SHERRILL C O R L E Y

• ELAINE BECHTEL • LOUISE

BOBZIN

• M A R I E FERENCE • JERRINE LEICHHARDT

CONTENTS! Southern

and Southwestern

Cookery

It's Smart to be Careful A Check-List

for Successful Appetizers Soups Breads

Salads and Salad Main

12 Dressings

17

22 41 47

Beverages

59

and Candies Index

6

7

Vegetables

Preserves

4

Baking

9

Dishes

Desserts

3

63

67

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 Dairy Association American Meat Institute American Spice Trade Association The Borden Company • California Foods Research Institute Canada Dry Ginger Ale • Glenmore Distilleries Company Mexican Foods Institute • Pan-American Coffee Bureau Poultry and Egg National Board Shrimp Association o f the Americas • Sunkist Growers Wheat Flour Institute • United Fruit Company

1

SOUTHERN AND

SOUTHWESTERN

OVER THE WHOLE SOUTHERN PART o f o u r c o u n t r y , a sort o f g l a m o r h a n g s like t h e p e r f u m e o f t h e flowers that s c e n t

the

s u m m e r n i g h t s . H e r e N a t u r e has b e e n m o s t p r o d i g a l w i t h h e r treasure, a n d f r o m t h i s p r o d i g a l i t y a t r a d i t i o n o f fine c o o k i n g has b e e n b o r n — t w o t r a d i t i o n s , i n fact, f o r t h e River

flows

as a n a t u r a l b o u n d a r y

t h i n k o f as t y p i c a l l y " S o u t h e r n , " \ J

Mississippi

between the foods

we

h e r i t a g e f r o m o l d planta-

t i o n d a y s , a n d t h e h i g h l y s e a s o n e d , c o l o r f u l f o o d s that o u r S o u t h w e s t shares w i t h t h e land a c r o s s t h e R i o G r a n d e . B o t h t r a d i t i o n s w e r e b o r n i n a t i m e w h e n the l a b o r s u p p l y was as plentiful as t h e f o o d s t u f f s that c a m e f r o m t h e b o u n ­ tiful e a r t h . T h e N e g r o M a m m i e s o f t h e o l d S o u t h a n d patient Indian and M e x i c a n c o o k s o n the Spanish

the

ranchos

d e v o t e d their w h o l e lives t o t h e i r c o o k i n g , a n d t h e r e w e r e m a n y h a n d s always at their s e r v i c e to m a k e t h e f o o d s t h e y p r o d u c e d u n m a t c h a b l y d e l e c t a b l e . Later, w h e n t h e s p a c i o u s days o f p l a n t a t i o n a n d rancho

life w e r e n o m o r e , t h e i n h e r i ­

t o r s o f t h e i r great t r a d i t i o n s still p r i z e d t h e i r ability t o set a m e m o r a b l e table with the b o u n t y o f t h e l a n d . T o d a y , t h e c o o k i n g o f o u r S o u t h a n d S o u t h w e s t is a g r a n d m e l a n g e o f c u l i n a r y art s t e m m i n g f r o m all t h e m a n y p e o p l e s who

English, French

and

H u g u e n o t s , S p a n i s h , and t h e I n d i a n s w h o w e r e t h e r e

have

come

t o live t h e r e — t h e

first,

and f r o m w h o m all the rest first l e a r n e d t o u s e t h e strange native

foods—the

corn and

sweet

potatoes

and

the w o n d e r f u l fruits, a n d all the h a r v e s t o f t h e seas.

squash,

MART THERE'S N O SUBSTITUTE FOR ACCURACY

ROTARY BEATER—hand-operated (Dover-type) beater, or electric mixer. SHORTENING—hydrogenated vegetable short­ ening, all-purpose shortening, butter or marga­ rine. Use lard or oil when specified. SOURED MILK—sweet milk added to 1 table­ spoon vinegar or lemon juice in measuring cup to fill cup to 1-cup line; or buttermilk. STUFFED OLIVES—pimiento-stuffed olives. SUGAR—granulated sugar (cane or beet). VINEGAR—cider vinegar unless specified.

Read recipe carefully. Assemble all ingredients and utensils. Select pans o f 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 20 min. at required tem­ perature. Leave oven door open first 2 min. Beat whole eggs until thick and softly piled, when recipe calls for well-beaten eggs. Covering o f foods stored in the refrigerator depends upon the type of refrigerator used— conventional or moist-cold.

HOW TO DO IT BLANCH ALMONDS—flavor and texture of nuts are best maintained when they are allowed to re­ main in water for shortest possible time. There­ fore, blanch only about Vi cup at a time; repeat as necessary for larger quantities. 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 re­ move skins; or peel. Place on dry absorbent paper; to dry thoroughly, shift frequently to dry spots on paper. TOAST NUTS—place nuts in a shallow baking dish or pie pan and brush lightly with cooking oil. Heat in oven at 350°F until delicately browned. Move and turn occasionally with spoon. Or put nuts into a heavy skillet in which butter or margarine (about 1 tablespoon per cup o f nuts) has been melted; or use oil. Heat until nuts are lightly browned, moving and turning constantly with a spoon, over moderate heat. If necessary, drain nuts on absorbent paper. SALT NUTS—toast nuts; sprinkle with salt. BOIL—cook in liquid in which bubbles rise continually and break on the surface. Boiling temperature of water at sea level is 212°F. BOILING WATER BATH—set a deep pan on oven rack and place filled baking dish in pan. Pour boiling water into pan to level of mixture in bak­ ing dish. Prevent further boiling by using given oven temperature. CHILL GELATIN—set dissolved gelatin mixture in refrigerator or in pan o f ice and water until slightly thicker than consistency o f thick, un­ beaten egg white, or until mixture begins to gel (gets slightly thicker). If mixture is placed over ice and water, stir frequently; if placed in refrig­ erator, stir occasionally. CLEAN 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. Sep­ arate stalks, remove blemishes and wash. Then proceed as directed in recipe. CLEAN GARLIC—separate into cloves and re­ move thin, papery outer skin.

FOR THESE RECIPES—WHAT TO USE BAKING POWDER—double-action type. BREAD CUBES-—one slice fresh bread equals about 1 cup soft crumbs or cubes. One slice dry or toasted Dread equals about A cup dry cubes or 14 cup fine, dry crumbs. BUTTERED CRUMBS—soft 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 and 2 to 4 tablespoons butter or margarine for 1 cup dry crumbs. CHOCOLATE—unsweetened chocolate. CORNSTARCH—one tablespoon has the thick­ ening power o f 2 tablespoons flour. CREAM—light, table or coffee cream, contain­ ing not less than 18% butter fat. HEAVY or WHIPPING CREAM—containing not less than 3 6 % butter fat. FLOUR—ail-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. GRATED PEEL—whole citrus fruit peel finely grated through colored part only; white part is bitter. HERBS and SPICES—ground unless recipe speci­ fies otherwise. MONOSODIUM GLUTAMATE—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. %

4

5 CLEAN GREEN PEPPER—rinse

and

cut

into

quarters. Remove stem, all white fiber and seeds with spoon or knife; rinse. Prepare as directed. CLEAN a n d SLICE MUSHROOMS—wipe with a

clean, damp cloth and cut off tips of stems; slice iengthwise through stems and caps. CLEAN ONIONS (dry)—cut off root end and a

thin slice from stem end; peel and rinse. Prepare as directed in recipe. CUT DRIED FRUITS (uncooked) or MARSHMAL-

LOWS—use scissors dipped frequently in water. DICE—cut into small cubes. FLAKE FISH—with a fork, separate canned or cooked fish into flakes (thin, layer-like pieces). Remove bony tissue from crab meat; salmon bones are edible. FLUTE EDGE of PASTRY—press 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. FOLD—use 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 to desired de­ gree. With every fourth stroke, bring spatula up through center. GRATE NUTS or CHOCOLATE—use rotary-type

grater with hand-operated crank. Follow manu­ facturer's directions. Grated nuts or chocolate should be fine and light. HARD-COOK EGGS—put 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, 20 to 22 min. Plunge eggs into cold, running water. Immedi­ ately crackle shells under water and roll between hands to loosen shells. When cooled, start peel­ ing at large end. Note: Eggs are a protein food and therefore should never be boiled. MARINATE—allow food to stand in liquid (oil and acid mixture) to impart additional flavor. MEASURE BROWN SUGAR—pack firmly into

dry measuring cup; sugar should hold shape of cup when turned out. MINCE—cut or chop into small, fine pieces. MELT CHOCOLATE—melt over simmering wa­ ter to avoid scorching. PANBROIL BACON—place in a cold skillet only as many bacon slices as will lie flat. Cook slowly, turning frequently. Pour off fat as it collects. When bacon is evenly crisped and browned, remove from skillet and drain on absorbent paper. PREPARE 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. With 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 ofl", until crumbs are medium fine. Empty container and repeat for desired amount. PREPARE QUICK BROTH—dissolve in 1 cup hot water, 1 chicken bouillon cube for chicken broth or 1 beef bouillon cube (or Yi teaspoon concen­ trated meat extract) for meat broth. RICE—force through ricer, sieve or food mill. SCALD MILK—heat in top of double boiler over simmering water just until a thin film appears. SIEVE—force through sieve or food mill. SIMMER—cook in a liquid just below boiling point; bubbles form slowly and break below the surface. SWEETENED WHIPPED CREAM—beat 1 cup of chilled whipping cream in chilled bowl with chilled rotary beater; beat until cream stands in peaks when beater is slowly lifted upright. W i t h final strokes, beat in 3 tablespoons sifted confectioners' sugar and 1 teaspoon vanilla extract. Beat only one cup cream at a time. UNMOLD GELATIN—run 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 a few seconds only. (If mold does not loosen, repeat.) STERILIZE JARS or GLASSES—put rack or folded dish towel in bottom of large kettle. Set clean jars or glasses and covers on it, pour boiling water into and around them, and boil 15 min., keeping them covered with water at all times. Remove from water one at a time with longhandled tongs, drain thoroughly, and set right side up on cooling rack covered with towel. FILL a n d SEAL JARS—while jars are hot, ladle hot mixture in to within Vi in. of top. Clean rim with damp clean cloth or paper towel. Drain covers; seal jars at once according to manufac­ turer's directions.

OVEN TEMPERATURES Very S l o w 250° Slow 300° Moderate 350° Hot 400° Very Hot 450° Extremely H o i 500° Use a portable oven thermometer accuracy of oven temperature.

to 275°F to 325°F to 375°F to 425°F to 475°F to 525°F for greater

WHEN YOU DEEP-FRY About 20 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 cor­ rect frying temperature. If thermometer is not available, this breadcube test may be used as a guide: A 1-in. cube of white bread browns in 60 seconds when the temperature is 350°F to 375°F. W h e n using an automatic deep-fryer, follow manufacturer's directions for amount of fat.

6

HOW TO C O O K VEGETABLES Wash freth vegetables, but do not allow them to

stand in water for any length of time. If wilted, put into cold water for a few minutes. Cauliflower should be soaked 20 to 30 min. in cold salted water before cooking, in order to remove dust and small insects which sometimes lodge between the flowerets. To keep vegetables flavorful and to retain their minerals and vitamins, cook them carefully and quickly. Have water boiling rapidly before adding vege­ tables. Add salt at beginning of cooking period (M teaspoon per cup of water). After adding vegetables, again bring water to boiling as quickly

A

CHECK-LIST

as possible. If more water is needed, add boiling water. Boil at a moderate rate until vegetables are just tender; then drain vegetables and serve them immediately. In general, cook fresh vegetables in a covered pan, in the smallest possible amount of water and as quickly as possible. Cook frozen vegetables without thawing (ex­

cept thaw corn on cob and partially thaw spin­ ach). Break frozen block apart with fork as it thaws in cooking. Use as little boiling salted water as possible for cooking. Do not overcook; much less cooking time is required than for fresh vegetables. Follow directions on package for amount of water and time.

FOR SUCCESSFUL

V READ AGAIN "It's Smart To Be Careful— There's No Substitute for Accuracy," page 4. V PLACE OVEN RACK so center-top of product

will be almost at center of oven. V HAVE ALL INGREDIENTS at room temperature unless recipe directs otherwise. V 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. V 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 product. V BEAT WHOLE EGGS until thick and softly piled, when recipe calls for well-beaten eggs. V BEAT EGG WHITES as follows: frothy—entire mass forms bubbles; rounded peaks—peaks turn over slightly when beater is slowly lifted upright; stiff peaks—peaks remain standing when beater is slowly lifted upright. V BEAT EGG YOLKS until thick and lemon-col­ ored, when recipe calls for well-beaten egg yolks.

BAKING

V PREPARE PAN—For cakes with shortening, grease bottom of pan only; line with waxed paper. For quick breads, grease bottom of pan only, or grease baking sheet lightly. For cookies, grease cookie sheets lightly. If recipe directs, "Set out pan," do not grease or line pan. V FILL CAKE PANS one-half to two-thirds full. V TAP BOTTOM of CAKE PAN sharply with hand to release air bubbles before placing in oven. V APPLY BAKING TESTS when minimum baking time is up. Test cake or quick bread by touching 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 COOL BUTTER CAKES 10 min. in pan on cool­

V WHEN LIQUID and DRY INGREDIENTS are added

ing rack after removing from oven; cool cookies on cooling racks unless recipe directs otherwise. V REMOVE CAKE from pan after cooling. Run spatula gently around inside of pan. Cover with cooling rack. Invert and remove pan. Turn cake right side up immediately after peeling off waxed paper. Cool cake completely before frosting. V FILL LAYER CAKES—Spread filling or frosting over top of bottom layer. Cover with the second layer. Repeat procedure if more layers are used. If necessary, hold layers in position with wooden picks; remove when filling is set.

alternately to mixtures, begin and end with dry. Add dry ingredients in fourths, liquid in thirds. After each addition, beat only until smooth (do not overheat). Scrape spoon or beater and bottom and sides of bowl during mixing. If using an electric mixer, beat mixture at low speed when adding liquid and dry ingredients.

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 REMOVE QUICK BREADS from pans as soon as they come from the oven, unless recipe directs otherwise.

V FROST FILLED LAYER CAKE—Frost sides first,

decorative South

pink

shrimp,

and Southwest,

so generously. the uniquely

delicious

often cast for

this role in both

whose waters supply

Shrimp are frequently avocado,

east and west of the great

also native Mississippi

them

teamed River.

Bacon-Wrapped Shrimp

Shrimp Spread

Prepare and set aside to chill Chili D i p ( p a g e 8) Cook 1 lb. fresh shrimp with shells (see Cooked S h r i m p , p a g e 36) Combine in a small saucepan Vi cup butter or margarine VA teaspoons chili p o w d e r 1 clove garlic ( p a g e 4), minced or crushed in a garlic press Set over low heat, stirring occasionally, until butter or margarine is melted and heated thor­ oughly. Remove from heat and set aside.

A delectable spread for

Cut into halves 8 slices bacon Wrap one-half slice around each shrimp and secure with a wooden pick. Set temperature control o f range at Broil (500°F or higher). Arrange shrimp on broiler rack. Brush with the butter sauce. Place rack in broiler so tops of shrimp are about 3 in. from source of heat. Broil 5 min., brushing once with sauce. Carefully turn shrimp, brush with sauce and broil second side 5 min., or until bacon is cooked, brushing once again during cooking. i f'% Place on a warm platter; garnish with Lemon w e d g e s Parsley Serve immediately with the Chili Dip. About 16 appetizers

with

both

canapes.

An electric blender will be needed. Cook Vi l b . fresh s h r i m p with shells (see C o o k e d S h r i m p , p a g e 36) Put into electric blender container 2 tablespoons mayonnaise 1 t a b l e s p o o n lemon juice Vi t e a s p o o n Worcestershire s a u c e Vi t e a s p o o n salt 1 thin slice onion ( p a g e 5) Add a few shrimp, cover container and turn on motor. Add shrimp a few at a time and blend just to a smooth paste. About M cup spread

Bacon-Wrapped Chili Dip (page

Shrimp 8)

and

8

Guacamole

Chili Dip

South of the border, Guacamole turns up in many guises—as salad, sauce, garnish, or as a tortilla filling. But Americans like it best as a dip to be eaten with crisp crackers or potato chips.

Hard-cook (page 5) and c h o p 1 egg Add and mix thoroughly with egg % cup m a y o n n a i s e 3 t a b l e s p o o n s c h o p p e d sweet pickle 1 tablespoon c h o p p e d stuffed olives 1 tablespoon chili p o w d e r 1 Vi t e a s p o o n s grated o n i o n Cover and set aside in refrigerator 1 to 2 hrs. to chill and to allow flavors to blend.

Rinse and dip into boiling water for a few seconds to loosen skin 1 tomato Peel, cut out stem end and c h o p tomato. Rinse, cut into halves and remove pit from 1 l a r g e , ripe a v o c a d o Carefully s c o o p out pulp, reserving the shells to use as containers for serving the dip. Put the pulp into a bowl and mash well with a fork. Blend in the chopped tomato and 2 t e a s p o o n s grated o n i o n 1 t e a s p o o n olive oil 1 t e a s p o o n l e m o n juice V* t e a s p o o n salt Vi t e a s p o o n pepper 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Blend until ingredients are thoroughly mixed. Set in refrigerator to chill and to allow flavors to blend. T o serve, spoon the dip into the avocado shells. Sprinkle with paprika. About VA cups dip

Plantation Cheese Log Put through medium blade o f food chopper 1 c u p (about 4 oz.) p e c a n s 2 cloves garlic ( p a g e 4) Put into a bowl and blend together thoroughly 6 o z . cream cheese, softened Vi t e a s p o o n Worcestershire s a u c e Vi t e a s p o o n M a g g i ' s s e a s o n i n g Vi t e a s p o o n salt 4 drops t a b a s c o s a u c e Blend in the pecan-garlic mixture. Shape into a roll about 7 in. long and in. in diameter. Sprinkle evenly over a sheet o f waxed paper 1 Vi t e a s p o o n s chili p o w d e r Roll the log in the chili powder, coating it evenly. W r a p tightly in waxed paper or mois­ ture-vapor-proof-material. Chill in refrigerator until cheese log is firm and flavors are blended (about 4 hrs.). Serve with crisp crackers.

One cheese log

About 1 cup dip

Shrimp and Avocado Cocktail Cook 1V4 l b s . fresh s h r i m p with shells (see C o o k e d S h r i m p , p a g e 36) Chill in refrigerator until ready to serve. Prepare and chill in refrigerator Peppy Cocktail S a u c e (on this p a g e ) Just before serving, rinse, peel, cut into halves and remove and discard pit from 1 small avocado Dice and mix with the shrimp. Arrange in 6 chilled sherbet glasses Lettuce or curly e n d i v e Arrange the shrimp and avocado in the glasses. Top each serving with some o f the Peppy Cocktail Sauce. Serve with Lemon w e d g e s 6 servings

Peppy Cocktail Sauce Mix thoroughly in a small bowl 1 cup ketchup 1 tablespoon l e m o n juice 1 tablespoon prepared horse-radish 1 tablespoon s u g a r 1 teaspoon o n i o n juice Vi t e a s p o o n salt Vi teaspoon m o n o s o d i u m glutamate Vi teaspoon Worcestershire sauce Few drops t a b a s c o s a u c e Cover; chill in refrigerator. About 1 cup sauce

Creole gumbos,

shellfish

bisques

meat and bean soups from

Chicken Gumbo

and chowders,

over the

and

border.

Prepare Vi cup diced cooked h a m Vi cup (about 1 medium-size) c h o p p e d o n i o n ( p a g e 5) Vi cup (about 1 medium-size) c h o p p e d green pepper ( p a g e 5) Vi cup c h o p p e d celery ( p a g e 4) 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Break the okra apart and cut into M-in. slices.

Gumbo is a Choctaw Indian word for okra, which has come to be used for any thick soup made with okra. File is a powder made from sassafras leaves which is sometimes used in thick soups in place of okra—in which case the soup becomes a "gumbo file." Whether made with okra or file, these hearty and flavorful soups are one of the glories of Creole cooking. Set out a heavy sauce pot having a tight-fitting cover, or a Dutch oven.

Thoroughly drain, reserving liquid, contents o f 1 N o . 2 V i c a n tomatoes (about 1 % c u p s , drained) Cut tomatoes into pieces with a spoon.

Clean 1 frying chicken, 2 to 3 l b s . reody-to-cook w e i g h t (If frozen, thaw according to directions on package.) Disjoint and cut into serving-size pieces. Rinse; pat chicken pieces and giblets dry with absorbent paper.

Return 2 tablespoons o f reserved fat to sauce pot and add chopped vegetables, ham and gar­ lic. Cook over medium heat until onion is transparent, occasionally moving and turning mixture with a spoon. Add the okra, tomatoes, 1 cup o f the reserved tomato liquid and Vi c u p water 1 t e a s p o o n salt 1 t e a s p o o n minced parsley Vi t e a s p o o n pepper Vi t e a s p o o n cayenne pepper Vi t e a s p o o n chili p o w d e r Vi t e a s p o o n t h y m e Vi b a y leaf, crushed Return chicken to sauce pot, cover and simmer for about 25 min., or until chicken is tender when pierced with a fork. Remove from heat.

Coat chicken pieces evenly by shaking 2 or 3 at a time in a plastic bag containing a mixture of Vi cup flour IVi teaspoons salt 1 teaspoon m o n o s o d i u m glutamate Vi teaspoon pepper Heat in the sauce pot over medium heat Fat (to at least Vi-in. depth) Put chicken pieces, meaty ones first, skin side down in sauce pot. Put in less meaty pieces as others brown. To brown all sides, turn pieces as necessary with tongs or two spoons. W h e n chicken is evenly browned, remove sauce pot from heat. Remove chicken and set aside. Pour oil' and reserve fat.

Using a slotted spoon, remove chicken pieces from gumbo. Cool chicken slightly; remove meat from bones and cut into pieces. Return chicken to gumbo and cook 10 min. longer. About 8 servings

While chicken is cooking, set out 1 pkg. (10 oz.) frozen okra 9

Oyster Stew

Shellfish Chowder

Here the electric blender truly comes into its own—for in no other way can the oyster be so easily and so completely chopped and thus compelled to yield up its full rich flavor.

Set out 1 cup shucked c l a m s Drain thoroughly, reserving liquid 1 pt. oysters Pick over oysters to remove any shell particles.

Remove any shell particles from 1 p i . oysters Heat in a 2-qt. saucepan Vi c u p butter Add the oysters and the oyster liquid to the saucepan. Cook very slowly until the edges o f the oysters begin to curl.

Dice Vi l b . s c a l l o p s Put the reserved oyster liquid into a saucepan. Add clams, oysters and scallops. Heat over medium heat 5 min. Drain, reserving liquid. Prepare in a large saucepan 3 c u p s Q u i c k Chicken Broth ( p a g e 5) Add the reserved liquid and A c u p cream or milk Bring to boiling. Add, stirring constantly, and cook until soup is thickened 3 t a b l e s p o o n s quick-cooking tapioca Vigorously stir 3 tablespoons hot soup into 3 e g g y o l k s , slightly beaten Immediately blend egg-yolk mixture into hot soup. Cook over low heat 2 to 3 min., stirring constantly to keep mixture cooking evenly. (Do not overcook or allow soup to boil.) Stir in the clams, oysters, scallops and

Meanwhile, scald (page 5) 2 cups milk 2 cups cream Put oysters and cooking liquid into blender container with 2 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 Vi t e a s p o o n pepper Vi t e a s p o o n m a c e Cover container and blend 2 or 3 seconds, until oysters are coarsely chopped.

3

Pour blended mixture into saucepan in which oysters were cooked. Stir in scalded milk and cream. Heat slowly; d o not boil.

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 celery salt Vi t e a s p o o n salt Vi t e a s p o o n pepper Heat mixture thoroughly. About 6 servings

Place pats o f butter in serving bowls and pour hot soup over them. Serve immediately. 6 or 7 servings 10

11

Sopa de Albondigas (Soup with Meat Balls) Set out a large saucepan having a tight-fitting cover, and a large skillet. Prepare and pour into the saucepan 1 qt. Quick Meat Broth ( p a g e 5) Force through sieve or food mill contents of 2 N o . 2 cans tomatoes (4 c u p s , sieved) Add tomatoes to the broth with Vi cup minced onion 1 teaspoon chili p o w d e r 1 teaspoon salt Vi teaspoon pepper Set over high heat and bring to boiling. Reduce heat and simmer about 30 min. Meanwhile, combine and set aside Vi cup fine, dry bread crumbs Vi cup water Mix lightly in a bowl Vi lb. ground beef Vi lb. ground pork 1 e g g , beaten 2 teaspoons minced onion 1 teaspoon lemon juice and a mixture of Vi teaspoon chili p o w d e r Vi teaspoon salt Vi teaspoon thyme Blend in bread crumb mixture. Shape into balls about A in. in diameter. %

Heat in the skillet over medium heat 1 tablespoon fat Add meat balls and brown on all sides, turning occasionally. Remove from skillet to absorbent paper to drain. Add to the broth the meat balls and 1 sprig mint Cover and simmer about 20 min. Remove mint. Serve several meat balls in earli bowl of soup. About 8 servings

Gazpacho Soup Dashing and colorful as a Spanish dance, this "salad soup" will add excitement to an every­ day menu. When made by Spanish cooks, gaz­ pacho is often jellied, but this easy blender ver­ sion is simply chilled thoroughly before serving. An electric blender will be needed. Prepare and set aside to c o o l 2 c u p s Q u i c k M e a t Broth ( p a g e 5) Combine in a small bowl and set aside 3 t a b l e s p o o n s olive oil 1 clove garlic ( p a g e 4 ) , cut into pieces (impale pieces o n w o o d e n pick for e a s y r e m o v a l ) Put into the blender container, cover and blend to make coarse crumbs 4 to 6 saltine crackers Turn crumbs out into a large bowl. Put cooled broth into blender container with Vi o n i o n ( p a g e 5), sliced 3 stalks celery ( p a g e 4 ) , cut in pieces 4 sprigs parsley 2 or 3 sprigs water cress Cover and blend until coarsely chopped. Pour over crumbs in bowl. Remove and dis­ card garlic from olive oil and stir oil into vege­ table mixture. Add and mix well 2 cups tomato juice 2 t a b l e s p o o n s l e m o n juice 1 t e a s p o o n salt Vi t e a s p o o n pepper 3 or 4 drops t a b a s c o s a u c e Set in refrigerator until soup is thoroughly chilled and flavors are blended (about 4 hrs.). Just before serving, rinse, peel, cut out stem end and cut into eighths 1 m e d i u m - s i z e ripe tomato Rinse and cut into 'A-in. slices Vi s m a l l cucumber Add tomato and cucumber to soup. Serve in chilled bowls,— _ About 6 servings

Ill the South they say that if your hostess serves cold bread, you might go right home!

Only hot breads are offered

and welcome guests—and flaky,

crusty

variety delicate

biscuits,

delectable

griddlecakes

{called

and waffles, popovers float.

And

such

these grace

pancakes,

Southern biscuits are different from the Northern variety—smaller, thinner, crisper and browner. Tradition says to take two right now, break them open immediately, and close them again over a pat of golden butter. At the second passing the biscuits must take their chances for survival, which are not good— particularly when they are accompanied by that other favorite, luscious guava jelly. Set out a baking sheet. Sift together into a bowl 2 cups sifted flour 2 teaspoons baking powder 1 t e a s p o o n salt Cut in with pastry blender or two knives until mixture resembles coarse corn meal Vi c u p lard, hydrogenated vegetable shortening or all-purpose shortening Make a well in the center o f the dry ingredi­ ents. Pour in all at one time A c u p buttermilk Stir with a fork until dough follows fork. 3

Gently form dough into a ball and put on lightly floured surface. Knead lightly with finger tips 10 to 15 times. Gently roll dough to H-in. thickness. Cut with

wonderful

like as not) popped

the table at every

Tender-Rich Buttermilk Biscuits

and family

marvelous

corn breads,

so perfectly

to

breads!—tender,

airy "light roW.t," a

of crunchy

you

as well pack your bags

they

almost

meal!

a floured cutter or knife, using an even pres­ sure to keep sides of biscuits straight. Place biscuits on baking sheet, close together for soft sides, or 1 in. apart for crusty sides. Lightly brush tops with Milk Bake at 450°F 10 to 15 min., or until biscuits are golden brown. About 2 doz. VA-in. biscuits Note: If crisper biscuit is desired, roll dough to M-in. thickness; bake about 10 minutes.

Tender-Rich

Buttermilk

Biscuits

13

Beaten Biscuits A Southern favorite from ''way back, these are the only biscuits that are properly served cold. Recipes and methods of beating vary from kitchen to kitchen, but the cook who can still turn out good beaten biscuits to pair with ham as sandwiches, or to escort cream soups or chicken salad to the table, may be justly proud. Set out baking sheets. Sift together into a bowl 4 cups sifted flour 2 teaspoons s u g a r 1 teaspoon salt Cut in until the mixture resembles coarse corn meal Vi cup lard Stir in about 1 cup milk Use just enough milk to make a stiff dough. Turn dough out onto a lightly floured surface and knead or beat with a wooden spoon until dough blisters, about 30 min. Roll dough about Vi in. thick. Cut out biscuits with a floured lJ^-in. cutter. Prick with a fork and place on baking sheets. Bake at 350°F about 30 min., or until very delicately browned. About 3 doz. biscuits

time to fill each muffin pan well two-thirds full. Place spoon in well and push batter off with another spoon or spatula. Fill any empty wells one-half full with water before baking. Bake at 425°F 20 to 25 min., or until muffins are an even golden brown. Run spatula around each muffin and lift out. If necessary to keep muffins warm before serv­ ing, loosen muffins and tip slightly in wells. Keep in warm place. 1 doz. muffins

—Corn Bread Follow A Recipe. Turn batter into a greased 8x8x2-in. pan; spread to corners. Bake a b o u t 20 min., or until bread tests done (page 6 ) .

—Crisp Corn Sticks Follow A Recipe. pan sections and Spoon batter into fourths full. Bake

Grease 12 iron corn-stick preheat 15 min. in oven. sections, filling each three10 to 15 min.

Stay-Popped Popovers Grease thoroughly with cooking oil 6 or 7 heatresistant glass custard cups; or grease iron popover pans and preheat 15 min. in oven.

Corn Meal Muffins A

Base

Recipe

Grease bottoms of 12 2/4-in. muffin pan wells. Melt and set aside to cool Vi cup butter or m a r g a r i n e Sift together into a bowl Vi cup sifted flour 1 tablespoon s u g a r 1 tablespoon b a k i n g p o w d e r A teaspoon salt Mix in 3

1 Vi cups white corn meal Make a well in center of dry ingredients. Blend together the melted shortening and 1 e g g , well beaten 1 cup milk Add all at one time to dry ingredients. Beat with rotary beater until just smooth, being careful not to overmix. Cut against side o f bowl with spoon to get enough batter at one

Sift together and set aside 1 cup sifted flour Vi t e a s p o o n salt Beat until thick and piled softly 2 eggs Mix in 1 c u p milk 2 t e a s p o o n s melted butter or margarine Make a well in center o f dry ingredients. Pour in liquid mixture. Beat with rotary beater until batter is very smooth. Fill custard cups or popover pans half-full o f batter. Bake at 450°F 10 min. Reduce temperature to 350°F and bake 40 min. Serve immediately. 6 or 7 large popovers Note: If a drier interior is desired, make a slit in the side o f each baked popover to allow steam to escape. Return to oven with heat turned off and allow popovers to dry 10 min.

14

Southern Spoon Bread A

Base

Recipe

This is veritably the queen of corn breads— light and fluffy as a dream, and so delicate that it must be ladled onto your plate and eaten, dripping butter, with a spoon. Most of the South prefers spoon bread made with white corn meal, and agrees that it must never, never be kept waiting. Thoroughly grease a 2-qt. casserole. Scald (page 5) in top o f double boiler 2 c u p s milk Meanwhile, beat until thick and lemon-colored 4 egg yolks Set aside. W h e n milk is scalded, add very gradually, stirring constantly 1 cup white corn m e a l Stir until mixture thickens and becomes smooth. Remove double boiler top from sim­ mering water. Quickly and thoroughly blend mixture into the beaten egg yolks with Vi c u p butter or margarine 1 tablespoon sugar Vi t e a s p o o n salt Using clean beater, beat until rounded peaks are formed 4 e g g whites Spread egg yolk mixture over beaten egg whites and gently fold (page 5) together. Turn into the casserole. Bake at 375°F 35 to 40 min., or until a wooden pick or cake tester comes out clean when in­ serted in center. Serve at o n c e with butter or m a r g a r i n e . 6 to 8 servings

—Cheese Spoon Bread Follow A Recipe. Add with the butter, sugar and salt, Wi cups (about 6 oz.) grated sharp C h e d d a r cheese.

California

Fruit-Nut

Bread

California Fruit-Nut Bread Prepare (page 6) a 9)4x5Mx2M-in.

loaf pan.

Wash and cut into 8 sections (peel and pulp), removing any seeds 1 medium-size o r a n g e „ Set out 1 c u p (about 7 oz.) pitted dates Vi c u p (about 2 oz.) w a l n u t s Force orange sections, nuts and dates through the medium blade o f a food chopper, reserving juice in a 1-cup measuring cup for liquids. Melt and set aside to cool 3 t a b l e s p o o n s butter or margarine Sift together into a large bowl 2V2 cups sifted flour VA c u p s u g a r 1 tablespoon baking powder 1 t e a s p o o n salt Vi t e a s p o o n baking s o d a Add to juice from orange mixture Buttermilk (enough to m a k e 1 cup liquid) Blend into liquid the melted butter and 1 e g g , w e l l beaten Make a well in center of dry ingredients and add, all at one time, the liquid ingredients and orange-date-nut mixture. Beat until blended. Turn into the pan and spread to corners. Bake at 350°F about 1M hrs., or until bread tests done (page 6 ) . Cool, wrap and store overnight.

1 loaf bread

15

Virginia Lemon-Raisin Buns

Cover and allow dough to rest 5 to 10 min.

Baking sheets will be needed.

Lightly grease baking sheets.

Chop and set aside % cup (about 4 oz.) dark seedless raisins Scald (page 5) 1 cup milk Meanwhile, soften T pkg. active dry yeast in VA cup w a r m water, 110°F to 115°F (Or if u s i n g compressed y e a s t , soften 1 cake in VA cup luke­ w a r m water, 80°F to 85°F.) Let stand 5 to 10 min.

Rolling about one half of the dough at a time, roll it Vi in. thick. Cut with a lightly floured 2-in. round cutter. Place buns about 1 in. apart on baking sheet. Brush with Melted butter Cover and let rise about 45 min., or until dough is light.

Meanwhile, put into a large bowl 6 tablespoons butter or m a r g a r i n e VA cup s u g a r 1 teaspoon salt Pour scalded milk over ingredients in the bowl. When lukewarm, stir mixture, and blend in, beating until smooth 1 cup sifted flour Stir softened yeast and add mixing well. Measure 2Vi to 3 cups sifted flour Add about one-half the flour to the yeast mixture and beat until very smooth. Beat in the raisins and 1 teaspoon l e m o n extract Then beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and allow it to rest 5 to 10 min. Knead dough by folding opposite side over to­ ward 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 addi­ tional flour as possible. Always turn the dough in the same direction. Form dough into a ball and put it into a greased deep bowl just large enough to allow dough to double. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in a warm place (about 80°F) until dough is doubled (about \Vi hrs.). Punch down dough with fist; pull edges of dough in to center and turn dough completely over in bowl. Cover and let rise again until almostdoubled (about 1 hr.). Again punch down dough and turn it onto a lightly floured surface.

Bake at 375°F about 15 min. About 2Yi doz. buns

Hush Puppies According to a hardy legend, "Hush Puppies" originated at a fish fry when someone dropped corn-bread batter into the kettle of heated fat and tossed the fried cakes to the hungry dogs to quiet their whining. They looked and smelled so tempting that folks, not dogs, have been eating them ever since! Set out a deep saucepan or automatic deepfryer and heat fat to 375°F (page 5 ) . Mix together 2 cups corn m e a l V3 cup chopped onion ( p a g e 5) 1 t a b l e s p o o n flour 1 teaspoon baking powder 1 teaspoon baking soda 1 t e a s p o o n salt Blend thoroughly 1 e g g , well beaten VA cups buttermilk Make a well in center o f dry ingredients and add liquid mixture all at one time. Mix until well blended. Form into small cakes (about 1 tablespoon for each cake). Deep-fry only as many cakes at one time as will float uncrowded one layer deep in the hot fat. Fry 3 to 4 min., or until well browned. Turn cakes with tongs or a fork as they rise to the surface and several times during cooking (do not pierce). Remove cakes with a slotted s p o o n ; drain over fat for a few seconds before removing to absorbent paper. Serve hot with fried fish. About 2 doz. Hush Puppies

16

Flannel Cakes A

Base

Rice Waffles A

Recipe

Base

Recipe

Set a griddle or heavy skillet over low heat.

For a real Southern treat, serve with

Sift together 2 cups sifted flour 1 tablespoon baking powder 1 tablespoon sugar % t e a s p o o n salt Combine 1 e g g , well beaten VA cups milk 2 t a b l e s p o o n s melted butter Make a well in center o f dry ingredients. Add liquid mixture all at once, stirring only until blended.

Heat waffle baker while preparing batter.

Test griddle temperature by dropping on it a few drops o f cold water; if drops dance around in small beads, temperature is right. Lightly grease griddle or skillet. Pour batter into pools about 4 in. in diameter, leaving about 1 in. between. Turn the cakes when tops are full of bubbles and bake other side until browned. Turn only once. Serve immediately with butter and m a p l e sirup, h o n e y or s u g a r , or any desired fruit or fruit preserve, and accompanied by crisp b a c o n , s a u s a g e s , h a m or chicken h a s h . About 2 doz. 4-in. cakes

—Corn Meal Griddlecakes Follow A Recipe. Reduce sifted flour to 1 cup and stir M cup corn meal into dry ingred­ ients before adding to liquid ingredients.

Flannel

Cakes and

butter

sorghum.

Prepare and set aside to cool 1 cup Perfection Boiled Rice (page 39; about one-third recipe) Melt and set aside to cool Vi c u p butter or margarine Sift together into a large bowl and set aside VA cups flour 1 tablespoon s u g a r 1 tablespoon b a k i n g p o w d e r Vi t e a s p o o n salt Beat until thick and lemon-colored 3 e g g yolks Add gradually and blend in 2 cups milk Thoroughly blend in the cooled butter or margarine and cooked rice. Add liquid-rice mixture all at one time to dry ingredients; mix only until batter is blended. Using clean beater, beat until rounded peaks are formed 3 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 heat by dropping a few drops of water on grid. It is hot enoifgh for baking when drops o f water sputter on the surface. Pour batter into center of waffle grid. (It is wise to experiment to find out the exact amount of batter your waffle baker will hold in spoonfuls or cupfuls; use that same measure­ ment in future waffle baking.) Lower cover and allow waffle to bake according to manufacturer's directions, or until steam­ ing stops (about 4 to 5 min.). D o not raise cover during baking period. Lift cover and loosen waffle carefully with a fork. Serve immediately with butter or margarine and warm m a p l e sirup or m o l a s s e s . About 8 servings

—Buttermilk Waffles Follow A Recipe; omit rice. Increase flour to 2 cups. Decrease baking powder to 2 teaspoons; sift 1 teaspoon baking s o d a with dry ingredi­ ents. Substitute buttermilk for sweet milk.

Green salads Southwest native fruits their part

and tomatoes

are favorites

as everywhere

else in the country.

in the South

and nuts and long tradition in giving

these ahvays

a local

cool,

always

Southwestern Salad Bowl

appetizing

play to refreshers.

Just before serving, garnish with thin o n i o n rings. Serve with French D r e s s i n g (page 2 1 ) . 4 to 6 servings

(See center color photo) Creamy avocado slices, juicy grapefruit tions and onion rings—mmmml A perfect up for days when the mercury soars.

character

and

But

sec­ pick­

Jean Lafitte Salad

Set out a salad bowl.

Set out 1 c u p diced, chilled cooked meat or poultry Prepare Vi c u p diced cooked potato Vi c u p diced cooked carrots Vi cup cut cooked green b e a n s 2 t a b l e s p o o n s chopped sweet pickle Toss meat and vegetables with a mixture o f Vi t e a s p o o n salt V* t e a s p o o n m o n o s o d i u m glutamate V» t e a s p o o n pepper Add and toss until meat and vegetables are well coated Vi cup French D r e s s i n g ( p a g e 21) Chill in refrigerator at least 1 hr.

Rinse, discarding bruised leaves, pat dry and chill Bibb lettuce or leaf lettuce ( e n o u g h to line the s a l a d b o w l ) With a sharp knife, cut away peel from 1 large grapefruit Remove sections by cutting on either side o f dividing membrane, working over a bowl to save the juice. Set aside. Rinse, peel, cut into halves and remove and discard pit from 1 large a v o c a d o Slice into bowl containing the grapefruit juice. Toss slices gently to coat with juice (this helps to prevent discoloring).

Meanwhile, hard-cook (page 5) and chop 1 egg Add the egg and toss lightly to mix thoroughly. About 6 servings

Arrange the slices of avocado alternately with grapefruit sections on lettuce in salad bowl. Cover and chill in refrigerator.

1

Molded Chicken Salad

Chicken Salad A

Base

Recipe

Set out a 154-qt. mold.

No Southern party, reception, ball or cotillion is reckoned complete without chicken salad, and many recipes for it are family heirlooms.

Hard-cook (page 5) and set aside 3 eggs Pour into a small bowl Vi cup cold water Sprinkle evenly over cold water 1 t a b l e s p o o n (1 env.) unflavored gelatin Let gelatin stand about 5 min. to soften.

Prepare and put into a large bowl 3 cups cubed cooked chicken 1 c u p diced celery ( p a g e 4) Mix together and add to chicken and celery Vi cup C o o k e d S a l a d Dressing ( p a g e 21) 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 Chill in refrigerator until ready to serve.

Dissolve gelatin completely over very hot water; stir and blend it into a mixture o f 1 Vi cups (10Vi~ to 11-oz. can) condensed cream of chicken s o u p Vi cup m a y o n n a i s e 2 tablespoons prepared horse-radish Chill (page 4) until mixture begins to gel (gets slightly thicker).

Serve in Crisp lettuce cups If desired, garnish with capers or o l i v e s . About 6 servings

Meanwhile, lightly oil the mold with salad or cooking oil (not olive o i l ) ; set aside to drain.

—Elegant Chicken Salad Follow A Recipe. Mix with the chicken and celery Vi cup small seedless g r a p e s (or halved and seeded green grapes) and A cup moist shredded coconut, cut. Just before serving, mix in A cup pecans or blanched a l m o n d s , toasted (page 4 ) .

Chop the hard-cooked eggs and prepare 1 cup diced cooked chicken Vi cup chopped celery ( p a g e 4) Vi cup chopped cucumber Vi cup s m a l l seedless g r a p e s W h e n gelatin mixture is o f desired consist­ ency, blend in the chicken, celery, cucumber, hard-cooked eggs, grapes and Vi cup (about 2 oz.) pecan h a l v e s Turn into the prepared mold and chill in re­ frigerator until firm.

l

Beat A cup chilled w h i p p i n g cream until cream is o f medium consistency (piles softly) and blend into salad dressing.

—Turkey Salad

Unmold (page 5) onto chilled serving plate. Garnish with curly endive or other greens. About 8 servings

Follow A Recipe. Substitute 3 cups cubed cooked turkey for chicken.

18

19

Colorful Vegetable Salad Prepare 1 medium-size cucumber, sliced A cup cooked p e a s A cup diced cooked carrots VA cup chopped green pepper ( p a g e 5) VA cup sliced stuffed olives Rinse, cut out stem end and slice 1 medium-size tomato Peel, rinse, cut off green tops to within 3 in. of white part, and slice 6 green o n i o n s Mix the vegetables together, tossing lightly.

W h e n gelatin mixture is o f desired consistency, mix in the orange sections and pecans. Turn into prepared mold and chill in refrigerator until firm.

3

3

Blend together A cup m a y o n n a i s e 1 tablespoon chili sauce 1 teaspoon prepared horse-radish Turn dressing over vegetables and toss lightly. Serve in crisp lettuce c u p s . 6 servings

T o serve, unmold (page 5) onto chilled serving plate. About 8 servings

Molded Avocado-Kumquat Salad A

Base

Recipe

Smooth avocado -\-tangy salad; fit for a party!

kumquat = delightful

Set out a 1-qt. mold.

3

Citrus-Pecan Mold Set out a lA-qt.

mold.

Pour into a small bowl Vi cup lime juice Sprinkle evenly over lime juice 2 tablespoons (2 e n v . ) u n f a v o r e d gelatin Let stand 5 min. to soften. Heat until very hot VA cups orange juice Remove from heat and immediately stir in soft­ ened gelatin until gelatin is completely dis­ solved. Stir in, in order % cup s u g a r VA teaspoon salt 2 cups ginger ale Chill (page 4) until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. Meanwhile, lightly oil the mold with salad or cooking oil (not olive o i l ) ; set aside to drain. Using a sharp knife, cut away peel and remove sections (by cutting on either side o f dividing membrane) from enough oranges to yield 2 cups orange sections Remove and discard any seeds. Coarsely chop and set aside % cup (about 2V2 oz.) pecans

Empty into a bowl 1 p k g . lemon-flavored gelatin Add and stir until dissolved A cup very hot water Blend in VA cups g i n g e r a l e VA t e a s p o o n salt Chill (page 4) until mixture is slightly thicker than consistency of thick, unbeaten egg white. 3

Meanwhile, lightly oil the mold with salad or cooking oil (not olive o i l ) ; set aside to drain. Remove leaves, rinse, drain and thinly slice 1 pt. k u m q u a t s (about 2 c u p s , sliced) Rinse, peel, cut into halves, remove and dis­ card pits from, and dice 2 s m a l l a v o c a d o s (about VA c u p s , diced) W h e n gelatin mixture is of desired consistency, mix in the kumquats and avocados. Turn gela­ tin mixture into the prepared mold and chill in refrigerator until firm. To serve, unmold (page 5) onto chilled serving plate. If desired, garnish with curly endive. About 6 servings

—Molded Avocado-Grapefruit Salad Follow A Recipe; increase hot water to VA cups and substitute Vi cup grapefruit juice for the ginger ale. Substitute 1 cup g r a p e ­ fruit sections for the kumquat slices. T o pre­ pare grapefruit sections, cut away peel from the grapefruit. Remove sections by cutting on both sides o f membranes that divide them, working over a bowl to save juice. R e m o v e and discard the seeds.

20

Cucumber Ice Salad Set refrigerator control at coldest operating temperature. Chill a bowl in refrigerator. For Cucumber Ice—Heat together in top o f a double boiler, stirring occasionally, until marshmallows are melted 16 (Vi lb.) m a r s h m a l l o w s , cut V3 c u p l e m o n juice Meanwhile, rinse, pare, cut into halves length­ wise and remove seeds from 2 m e d i u m - s i z e cucumbers Grate cucumbers (enough to yield 2 cups pulp) and mix with 1 t e a s p o o n grated o n i o n Vi t e a s p o o n salt 3 drops green f o o d coloring F e w g r a i n s c a y e n n e pepper Remove marshmallow mixture from simmer­ ing water; blend in cucumber mixture. Pour into a refrigerator tray. Place in freezing com­ partment of refrigerator and freeze until mix­ ture is mush-like in consistency. Beat until frothy 2 e g g whites Add and beat until rounded peaks are formed 1 tablespoon sugar Turn frozen mixture into the chilled bowl and beat with rotary beater. Spread egg whites over cucumber mixture and fold (page 5) to­

gether. Immediately return mixture to" refrig­ erator tray and freeze until firm (about 4 hrs.) To Complete Salad—Meanwhile, rinse and cut Vz-in. slices from tops of 8 medium-size tomatoes Remove pulp with a spoon. Invert the shells and place in refrigerator to drain and chill while cucumber mixture is freezing. To serve, fill the tomato shells with Cucumber Ice and serve at once on chilled salad plates. 8 servings

Fresh Fruit Salads Wherever the weather is warm and fresh fruits are abundant, fruit plates are sure to be favor­ ites—with the homemaker because they are so easy to prepare and serve, and with everyone else because they are beautiful, cool, delicious and satisfying. Simplest of all to make ready is the "serve yourself" salad. In the center of a large serving platter, place a mound or bowl of seasoned cottage cheese, topped colorfully with a sprin­ kling o f p a p r i k a , or o f minced chives or p a r s l e y , or with a m a r a s c h i n o cherry. Around the cottage cheese arrange lettuce cups, and fill each with a different fruit in season: o r a n g e and grapefruit sections, slices o f J a p ­ a n e s e p e r s i m m o n , p a p a y a cubes, a v o c a d o cubes or slices, chunks of juicy fresh pine­ a p p l e , whole ripe strawberries, vari-colored melon balls. Be sure that the fruits, greens, cottage cheese and the platter are thoroughly chilled. Serve with a simple sirup flavored with lime juice, or the freshly squeezed lime juice alone.

Fluffy Citrus Salad Dressing This delicate fruit dressing is at its flavorsome best when served with a salad of chilled Cali­ fornia orange slices and grapefruit sections. Put a bowl and rotary beater into refrigerator to chill. Mix together 3 tablespoons honey 2 to 3 teaspoons l e m o n , lime or orange juice Using chilled bowl and beater, beat until cream stands in peaks when beater is slowly lifted upright Vi cup chilled w h i p p i n g cream Beat honey mixture into whipped cream with final few strokes. About VA cups dressing

French Dressing A Base

Fluffy

Citrus

Salad

Dressing

lemon peel (page 4 ) . For extra flavor, add Vi teaspoon celery seed.

Recipe

Combine in a 1-pt. screw-top jar A cup s a l a d oil Vi cup lemon juice or cider v i n e g a r 1 tablespoon s u g a r A 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 pepper Vi t e a s p o o n paprika Vi teaspoon dry mustard Cover jar tightly and shake vigorously. Store covered in refrigerator. Shake well before using. About 1 cup dressing 3

3

—Honey French Dressing Follow A Recipe; use lemon juice. Omit sugar. Blend in A cup honey and A teaspoon grated

Cooked Salad Dressing Mix thoroughly in the top o f a double boiler Vi cup s u g a r 1 t a b l e s p o o n flour Vi t e a s p o o n dry mustard 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 pepper Add gradually and blend in 1 cup water Place over direct heat. Stirring gently and constantly, bring mixture to boiling. Cook 1 to 2 min. longer. Stir in Vi cup cider v i n e g a r Vigorously stir about 3 tablespoons hot mix­ ture into 4 e g g y o l k s , slightly beaten Immediately blend egg-yolk mixture into mix­ ture in top of double boiler. Place over sim­ mering water and cook 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from iheat and stir in 2 t a b l e s p o o n s butter or m a r g a r i n e I C o o l ; store salad dressing in tightly covered container in refrigerator. Before using, thin to desired consistency with cream, fruit juice or v i n e g a r . About VA cups dressing

M A I N DISHES 77ie w ^ o / e Southland—wesf Mississippi—has for

chicken,

which

is to be found Gulf to meat,

is everywhere;

certain

shrimp,

ham and pork;

But whatever

the principal

of the main dish, the Southland's with flavor, with subtle seasonings as are Southerners

Cooked Whole Country Ham

foods: which

Coast, along shore.

When

the

to the cattle and sheep that graze

ranges.

spices,

for

for

all down the Atlantic

Coast, and up the Pacific

the South favors

is loyal broad

as tte// as east of the

a special fondness

the ivorld

comes

Southwest on its ingredient

cooks are and

the it

lavish

flamboyant over.

ture is obtained by inserting roast-meat ther­ mometer into center of thickest part of lean at this time, being sure bulb does not rest on bone or in fat.

A Base Recipe Country hams, usually sugar-cured, hickorysmoked and aged right on the farm, are found mostly in the South. They are scarce, often highpriced—and worth, say connoisseurs, every penny of the price. The finest of country hams are aged a year or more, hanging in the farmer's smokehouse. They require thorough scrubbing, long soaking, and long slow cooking, after which there is no more delicious meat in this world. And don't discard the cooking liquid! It makes unequalled seasoning for all kinds of greens and beans.

Remove ham from kettle. Allow to stand 15 or 20 min. before slicing. This allows meat to absorb its juices and become easier to slice. Serve ham either hot or cold, cut into thin slices. If desired, cook only half o f ham; store un­ cooked half in refrigerator for future use. 20 to 40 servings

—Baked Country Ham

Scrub thoroughly with warm water, rinse and put into a large kettle having a tight-fitting cover 10- to 2 0 - l b . country-style h a m (If a large kettle is not available, whole ham may be cut into halves and each piece cooked separately until done.) Cover ham completely with cold water, cover kettle, and soak at least 12 hours.

Follow A Recipe. Remove ham from kettle about Vi hr. before done. R e m o v e rind (if any), being careful not to remove fat. Making diagonal cuts, score fat surface o f ham to form a diamond pattern. Place whole cloves in centers of diamonds. Place ham, fat side up, on a rack in a shallow roasting pan. Spread glaze over ham and bake at 300°F 30 to 40 min., or until ham is done and glaze is set.

In same water, bring to boiling over medium heat. Reduce heat to low and simmer, covered, 15 to 20 min. to the pound, or until internal temperature reaches 160°F. Internal tempera­

For Glaze—Mix together in a small bowl 1 cup firmly packed b r o w n s u g a r , 1 tablespoon flour and 1 teaspoon dry mustard. Blend in 2 tablespoons v i n e g a r to form a smooth paste. 22

Baked Ham Slice A

Base

Recipe

Set out an llMx7J^xlM-in. baking dish. Wipe with a clean, damp cloth and place in the baking dish 1 smoked h a m slice, cut about Vi i n . thick (Allow MioVi lb. meat per serving.) Insert into ham slice at 1-in. intervals Whole cloves Sprinkle over ham a mixture of 2 tablespoons b r o w n s u g a r 2 tablespoons fine, dry bread crumbs 1 teaspoon grated orange peel (page 4) Vi teaspoon dry mustard Rinse and cut into 34-in. slices 1 orange Arrange slices on ham over sugar mixture. Carefully pour over top o f ham slice VA cup orange juice Bake at 300°F about 20 min. Occasionally during baking, spoon liquid in baking dish over ham slice. Remove cloves from ham slice before serving.

—Pineapple Baked Ham Slice Follow A Recipe. Substitute l e m o n peel for orange peel, canned pineapple juice for orange juice and 3 canned pineapple slices for the orange slices.

—Ginger Baked Ham Slice Follow A Recipe. Substitute l e m o n peel for orange peel and g i n g e r a l e for orange juice. Omit orange slices.

"Fried" Ham with Red Gravy A

Base

Recipe

A ham slice "fried" in this manner is really panhroiled, and produces just enough drippings to make the flavorful "red" gravy dear to all Southerners. To give the palate a real surprise, try using hot coffee instead of water to make the gravy, as some cooks do down South. Heat a large, heavy skillet over medium beat. W i p e with a clean, damp cloth 1 s m o k e d h a m slice, cut VA i n . thick Allow Vs to Vi lb. meat per serving. Rub hot skillet with piece of fat trimmed from ham. Place ham slice in skillet and cook over medium heat. Maintain a temperature which allows juices to evaporate rather than collect in pan. With too low heat, meat will simmer in its own juices and become dry and less tender when cooked. Turn meat occasionally for even browning. Remove ham slice to warm serving plate; set aside. Remove skillet from heat and add Vi cup hot water Bring liquid to boiling, stirring and scraping bottom of skillet to loosen all drippings. Simmer until some of the water evaporates. Pour gravy over ham or serve with the ham.

—Plum Baked Ham Slice Follow A Recipe. Substitute sirup drained from 1 N o . 2 can of Italian p l u m s for orange juice. Arrange plums around ham slice. Omit orange slices.

—"Fried" Ham with Coffee Gravy Follow A Recipe; substitute 1 cup coffee bev­ erage for the water.

Stuffed Pork Chops

Enchiladas

Try serving these flavorful stuffed chops with a spicy barbecue sauce—delicious! And remem­ ber that like all good foods, these are enhanced by steaming cups of dark, fragrant coffee.

Time was when every homemaker made her own tortillas, the traditional corn meal pan­ cakes which are the foundation of enchiladas. Today, almost everyone buys these laborconsuming little items bakery-made, or packed in cans, and no one deplores this time-saving practice.

Set out a large, shallow baking dish and alumi­ num foil to cover. W i p e with a clean, damp cloth 8 pork c h o p s , cut 1 to 1 Vi i n . thick ( H a v e meat dealer cut a pocket for stuffing.) Wash, quarter, core, pare and dice 1 m e d i u m - s i z e a p p l e (about 1 c u p , diced) Sprinkle with 2 t e a s p o o n s l e m o n juice Mix with 2 cups (about 2 slices) soft bread c r u m b s and a mixture o f 1 t e a s p o o n salt 1 t e a s p o o n celery seed 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 pepper Set aside. Heat in a saucepan over low heat Vi cup butter or m a r g a r i n e Add and c o o k over medium heat, occasionally moving with a spoon Vi cup (about 1 m e d i u m - s i z e ) chopped o n i o n ( p a g e 5) Turn contents o f saucepan into apple and bread crumb mixture. Toss lightly with Vi cup a p p l e cider (Use o n l y e n o u g h to barely moisten bread.) Fill pocket o f each chop with stuffing. Heat in a large, heavy skillet over medium heat 2 t e a s p o o n s fat Place chops in skillet and brown on both sides. Remove chops to baking dish. Cover dish with aluminum foil and bake at 350°F 1 hr., or until pork is tender and thor­ oughly cooked. (To test for doneness, cut a slit near b o n e ; no pink color should be visible.) 8 servings

(See center color photo)

Rinse and cut into quarters 2 d o z . hot red peppers Remove stem, fiber and seeds with spoon or knife; rinse. Put peppers into a bowl and cover with 1 qt. w a r m water Allow peppers to soak 1 hr. While peppers are soaking, prepare Chorizo (meat filling). For

Chorizo—Mix together lightly 1 Vi lbs. g r o u n d pork 3 t a b l e s p o o n s cider v i n e g a r 3 cloves garlic ( p a g e 4 ) , minced or crushed in d garlic press and a mixture o f lVi t a b l e s p o o n s chili p o w d e r 1 Vi t e a s p o o n s salt Heat in a large, heavy skillet 1 t a b l e s p o o n fat Add meat mixture and cook over medium heat until browned, breaking into small pieces with fork or spoon. Remove contents o f skillet to a small bowl and set aside.

Stuffed

Pork

Chops and

coffee

25 For Sauce—Turn the peppers and water into a sieve or food mill placed over a bowl. Force peppers through. Blend in 1 tablespoon o r e g a n o Mix thoroughly in a skillet with Vi cup cooking oil Bring mixture rapidly to boiling, stirring con­ stantly. Reduce heat ancl simmer gently, stir­ ring occasionally, about 15 min., to allow flavors to blend. Stir in 1 tablespoon salt V» teaspoon c u m i n seeds Remove from heat. To Complete Enchiladas—While sauce is cooking, set out a large, shallow baking dish and 18 tortillas (or use c a n n e d tortillas) Shred VA l b s . Cheddar cheese (about 6 c u p s , shredded) Set aside. Clean (page 5) and finely c h o p 6 medium size o n i o n s (about 3 c u p s , chopped) Set aside. Melt in the skillet in which the meat was browned 1 t e a s p o o n fat Using a slotted spoon or fork, dip the tortillas into the sauce one at a time. Fry tortillas in skillet, 1 or 2 at a time, until lightly browned on both sides. Add more fat as needed. A s the tortillas brown, remove from skillet and place in the baking dish. Generously spoon Chorizo, chopped o n i o n and one-half the shredded cheese over tortillas. Roll up tightly and fasten with wooden picks. Turn so that fastened side is d o w n . Pour remaining sauce over top o f enchiladas and sprinkle with remaining cheese. Bake at 375°F 10 to 15 min., or until cheese is bubbly and lightly browned. Place on a warm serving platter and garnish with Sprigs of parsley Radishes Serve immediately. 8 to 10 servings Note: Canned hot red peppers may be substi­ tuted for fresh peppers. Drain peppers and reserve liquid. Omit soaking. Combine the reserved liquid with the warm water, using only enough water to make 1 qt. liquid.

Pork with Barbecue Sauce Have ready 12 slices roast pork 6 hamburger buns Heat in the skillet over low heat VA cup butter or m a r g a r i n e Add and c o o k over medium heat, occasionally moving and turning with a spoon Vi cup c h o p p e d o n i o n ( p a g e 5) Vi cup c h o p p e d celery ( p a g e 4) 1 clove garlic ( p a g e 5 ) , minced Cook until onion is transparent. Blend in Vi cup w a t e r Vi cup chili s a u c e VA cup Worcestershire s a u c e VA cup cider v i n e g a r 2 tablespoons b r o w n s u g a r VA 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 A t e a s p o o n chili p o w d e r V» t e a s p o o n pepper Cover and simmer until thoroughly heated. 3

Meanwhile, split the buns into halves and toast. Spread with Butter or m a r g a r i n e Place pork slices on bun halves; spoon some of the sauce over the meat. Serve at once with remaining sauce. 6 servings

Veal Cutlet in Wine with Olives W i p e with a clean, damp cloth 1 Vi l b s . v e a l round steak (cutlet), cut a b o u t VA i n . thick T o increase tenderness, place meat on flat working surface and repeatedly pound with meat hammer. Turn meat and repeat process. Cut into six serving-size pieces. Coat with a mixture o f VA 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 pepper Heat in a skillet over low heat 2 to 3 t a b l e s p o o n s butter or m a r g a r i n e Brown meat over medium heat. Add Vi cup M a r s a l a w i n e Vi cup pitted, sliced green olives Cover skillet and c o o k over low heat about 1 hr., or until meat is tender when pierced with a fork. About 6 servings

26

Beef Stew Set out a large, heavy sauce pot having a tightfitting cover, or a Dutch oven. W i p e with a clean, damp cloth 2 l b s . beef for stewing (chuck, round or brisket) Cut meat into lA-in. pieces. Coat meat evenly by shaking a few pieces at a time in a plastic bag containing a mixture of Vb cup flour 2 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 Vt t e a s p o o n pepper Heat in the sauce pot 3 t a b l e s p o o n s fat Add meat and brown on all sides over medium heat, occasionally moving and turning pieces. W h e n meat is browned, pour off the excess fat. While meat is browning, clean (page 5 ) , c h o p and set aside 1 m e d i u m - s i z e o n i o n (about Vi c u p , chopped) Slowly pour into the sauce pot 1 qt. hot water Add the chopped onion and 1 t a b l e s p o o n salt 1 t e a s p o o n Worcestershire s a u c e 1 t e a s p o o n lemon juice 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 2 b a y leaves Few g r a i n s cloves Cover and bring liquid rapidly to boiling. Re­ duce heat; simmer (do not boil) about Wv hrs. Meanwhile, clean (page 5) and set aside 12 s m a l l o n i o n s Wash, scrape and cut into pieces 8 m e d i u m - s i z e carrots W h e n meat has cooked 1A hrs., put pre­ pared vegetables into sauce pot. Cover and simmer 30 to 45 min. longer, or until meat and vegetables are tender when pierced with fork. Force through sieve or food mill contents of 1 N o . 2 c a n tomatoes (2 c u p s , sieved) With slotted spoon, remove meat and vegeta­ bles from sauce pot to hot serving dish. Blend the sieved tomatoes into the cooking liquid. T o thicken liquid, put into a 1-pt. screwtop jar, cover tightly and shake until blended Vi cup cold water VA cup flour

Slowly pour one half of mixture into cooking liquid while stirring constantly. Bring to boil­ ing. Gradually add only what is needed of re­ maining flour-water mixture for consistency desired. Bring to boiling after each addition. After final addition, cook 3 to 5 min. longer. Return meat and vegetables to sauce pot and add VA cup c h o p p e d green pepper ( p a g e 5) Heat stew thoroughly. 8 to 10 servings

Chili •

COn Base

Came

(See center color photo)

Recipe

Heat in large skillet having tight-fitting cover 2 tablespoons fat Add and cook until o n i o n is transparent, occasionally moving and turning with a spoon Vi cup (about 1 medium-size) chopped onion ( p a g e 5) Add and cook over medium heat until lightly browned, breaking into small pieces with spoon 1 lb. ground beef Add slowly, stirring constantly 2 cups (1 -lb. can) kidney b e a n s 2 cups (1-lb. can) tomatoes and a mixture of 1 tablespoon chili p o w d e r 1 Vi teaspoons salt Vi teaspoon pepper Vt teaspoon cayenne pepper Cover and simmer over low heat about 1 hr., stirring occasionally. 4 to 6 servings

—Chili Casserole Mix A cup cold water, M c u p y e l l o w corn m e a l , and teaspoon salt in a saucepan. Cook rapidly, stirring constantly, until mix­ ture begins to thicken. R e m o v e from heat; blend in A cup undiluted evaporated milk. Cook over medium heat, stirring constantly, about 8 min., or until mixture is very thick. Flatten mixture into a rectangle between pieces of waxed paper; cut into 6 equal squares. Set aside. Follow A Recipe. Add M cup diced green pepper and c o o k with the onion. Turn the Chili into a greased 11x7x1%in. baking dish. T o p with corn-meal squares. Sprinkle with grated sharp C h e d d a r cheese. Bake at 350°F 40 to 45 min.

Beef and Polenta Pie Lightly grease a 2-qt. casserole. Set out a double boiler and a large, heavy skillet having a tight-fitting cover. Wipe with a clean, damp cloth IV2 lbs. beef for stewing (chuck, round or brisket) Cut into 1-in. pieces. Coat meat evenly by shaking several pieces at a time in a plastic bag containing a mixture of V3 cup flour 1 teaspoon salt Vi teaspoon pepper Set pieces aside. Heat in the skillet over low heat 3 tablespoons fat Put beef pieces into the skillet with Vi cup (1 medium-size) chopped onion (page 5) 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Cook over medium heat until meat is browned, occasionally moving and turning mixture with a spoon. Drain off excess fat. Mix together and pour slowly into the skillet 1 Vi cups (IOV2- to 11-oz. can) condensed tomato s o u p 1 cup hot water 2 teaspoons chili p o w d e r 2 drops tabasco sauce Cover skillet tightly and bring mixture to boil­ ing over high heat. Reduce heat and simmer (do not boil) 1 to IVz hrs., or until meat is tender when pierced with a fork. Meanwhile, mix together 1 cup y e l l o w corn meal 1 teaspoon salt Mix in thoroughly 1 cup cold milk Set mixture aside. Prepare in top of the double boiler 3 cups Quick M e a t Broth (page 5) Bring rapidly to boiling over direct heat. Re­ duce heat to medium and add the corn meal

mixture gradually, stirring constantly. Con­ tinue cooking, stirring occasionally, until mix­ ture is thickened. Place over simmering water. Cover; continue cooking about 30 min., stir­ ring occasionally. Remove double boiler from heat and set corn meal mixture aside to cool. Drain and set aside contents o f 1 N o . 2 c a n kidney b e a n s (about 2 cups, drained) W h e n meat is tender, mix in the kidney beans. If necessary to thicken liquid, put into a 1-pt. screw-top jar Vi cup water Sprinkle evenly onto it VA cup flour Cover jar tightly; shake until flour and water are well blended. Slowly pour one half o f the mixture into the skillet, stirring constantly. Bring to boiling. Gradually add only what is needed o f remaining mixture for consistency desired; bring to boiling after each addition. After final addition, cook 3 to 5 min. longer. Turn cooled corn meal mixture into the pre­ pared casserole and spread evenly in a 1-in. layer over bottom and around sides. Spoon meat mixture into the casserole. Bake at 350°F 30 min.

Beef and Polenta

Pie

6 to 8 servings

Cook until meat is well browned and onion is transparent, stirring occasionally.

Tamale

Perfection

Tamale Perfection Grease a 2-qt. casserole. Put into a large, heavy, cold skillet VA l b . bulk pork s a u s a g e Break into small pieces with fork or spoon. Add 114 t a b l e s p o o n s cold water Cover and c o o k slowly 8 min. Remove cover and pour off fat. Mix in with fork or spoon, breaking meat into pieces 1 l b . g r o u n d beef Brown meat over medium heat, stirring occa­ sionally. Pour off fat as it collects. W h e n meat begins to brown, add 1 cup (about 2 medium-size) finely c h o p p e d onion ( p a g e 5) Vi cup finely c h o p p e d celery ( p a g e 5) Vi cup finely chopped green pepper ( p a g e 5)

Add slowly and mix in 2Vi cups ( N o . 2 can) tomatoes, sieved \VA cups (12 o z . c a n , drained) w h o l e kernel corn Blend in a mixture o f 1 t a b l e s p o o n salt 2 t e a s p o o n s chili p o w d e r 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 pepper Cover and bring mixture to boiling over high heat. Reduce heat and simmer about 15 min. Pit, and slice enough ripe olives to yield 1 cup sliced ripe olives Set aside. Mix together thoroughly 1 cup cold water Vi cup y e l l o w corn m e a l Bring mixture in skillet to boiling; add corn meal mixture gradually, stirring constantly. Cook over medium heat until thickened, stir­ ring slowly. Stir in the sliced olives. Turn mixture into the casserole. Bake at 350°F 1 hr. Remove from oven and sprinkle with VA cup (3 oz.) grated s h a r p Cheddar cheese Return to oven and bake 5 min. longer, or until cheese is melted. Garnish with W h o l e ripe olives 8 servings

Burgoo This native Kentucky dish—a rich, meaty stew —is traditionally cooked out of doors for crowds on Derby Day. Kentuckians like it so well that they reduce the recipe for home use—but never reduce the cooking time, which is four to seven hours! The stew must be watched and stirred to prevent scorching, especially at the end, when it begins to thicken lusciously. Set out a large, heavy sauce pot or kettle having a cover. Wipe with clean, damp cloth and cut into pieces 1 lb. boneless beef (chuck or rump) Vi lb. boneless l a m b shoulder Wipe with a clean, damp cloth 1 beef s o u p b o n e , cracked Rinse in cold water (do not soak) 1 lb. chicken breasts, thighs or legs Put meat, soup bone and chicken into pot with 2 qts. water 4 teaspoons salt YA teaspoon pepper Vi teaspoon cayenne pepper Cover pot and bring to boiling; reduce heat and simmer about 2 hrs. Skim off any foam.

Set out a large, heavy skillet having a tightfitting cover, or a Dutch oven.

Meanwhile, prepare the vegetables. Remove husks, corn silk and blemishes and carefully cut kernels from enough ears o f corn to yield VA cups cut corn Shell, and rinse enough lima beans to yield VA cups green lima b e a n s Wash, pare and dice enough potatoes to yield 1 cup diced potatoes Clean (page 5) and c h o p enough to yield 1 cup chopped o n i o n Yl cup chopped green pepper Wash, pare and dice enough carrots to yield Vi cup diced carrots Add vegetables to sauce pot and simmer 2 hrs. longer. Stir occasionally to prevent sticking.

Clean and cut into serving-size pieces 1 frying chicken, 2 to 3 l b s . ready-to-cook w e i g h t Rinse, dry, coat and brown chicken as directed in Fried Chicken (page 3 0 ; omit paprika and add 1 teaspoon allspice and 1 teaspoon cinna­ m o n ) . W h e n evenly browned, reduce heat and add 1 c u p o r a n g e juice Sprinkle with 4 teaspoons brown sugar Immediately cover skillet. Cook slowly 25 to 40 min., or until thickest pieces o f chicken are tender when pierced with a fork. (Or bake covered at 350°F 30 to 40 min.)

Meanwhile, wash, cut off stem ends, slice and set aside enough okra to yield 1 cup (about VA lb.) sliced okra Have ready 1 N o . 2 c a n (2Vi cups) tomatoes 1 clove garlic ( p a g e 5), minced Add the okra, tomatoes and garlic and simmer 1 hr. longer, stirring occasionally.

Meanwhile, rinse 2 medium-size oranges Using a sharp knife, cut away peel. R e m o v e sections by cutting on either side of dividing membrane, working over a bowl to save juice. About 10 min. before chicken is done, add orange sections and juice. Cover; continue to c o o k until chicken is done.

Meanwhile, prepare Vi cup chopped parsley

Arrange chicken on platter. Garnish with ripe a v o c a d o slices and g r a p e s . About 4 servings

Remove pot from heat; remove soup bone and chicken bones and skin. Return pot to heat and c o o k , stirring constantly to prevent stick­ ing, about 10 min. longer, or until thickened. Remove from heat; stir in parsley. About 3 qts. Burgoo

Spicy Chicken with Fruit

29

30

Fried Chicken A

Base

Recipe

Most parts of the South love chicken better fried than any other way—but there the agree­ ment among them ends. The pieces may be floured and fried in shallow fat in a skillet or in deep fat; they may be dipped in a wellseasoned batter and deep-fried; or they may be floured, browned in shallow fat, smothered in cream or milk, and baked slowly in the oven. The way any Southerner likes best depends on what part of the South he came from; but most Northerners find no fault with any method of cooking "Southern fried chicken." Set out a large, heavy skillet having a tightfitting cover, or a Dutch oven. Clean 1 frying chicken, 2 to 3 l b s . readyto-cook w e i g h t Disjoint chicken and cut into serving-size pieces. (If chicken is frozen, thaw according to directions on package.) Rinse and pat dry with absorbent paper. Coat chicken evenly by shaking 2 or 3 pieces at a time in a plastic bag containing a mixture o f Vi cup flour 1 t e a s p o o n paprika 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 V* t e a s p o o n pepper Heat in the skillet over medium heat Fat or c o o k i n g oil to at least Vz-in. depth Put the chicken pieces, meaty ones first, skin side down in skillet. Add less meaty pieces as others brown. T o brown all sides, turn pieces as necessary with tongs or two spoons. When chicken is evenly browned, reduce heat and add 1 to 2 t a b l e s p o o n s water Immediately cover skillet. Cook slowly 25 to 40 min., or until thickest pieces of chicken are tender when pierced with a fork. Uncover the last 10 min. to crisp skin. 2 to 4 servings

Fried

Chicken

—Maryland Fried Chicken Coat chicken pieces with seasoned flour (omit paprika) as in A Recipe. Dip them into a mix­ ture o f 2 e g g s beaten with 3 tablespoons water. Roll pieces in 1% cups fine, dry bread c r u m b s , corn m e a l , fine cracker crumbs or finely crushed corn flakes. Let stand 5 to 10 min. to "seal" coating. Cook as in A Recipe.

—Cream-Smothered Chicken Follow A Recipe through browning process. Arrange pieces of chicken one layer deep in -oasting pan or casserole. Blend A cup milk with A cup remaining flour-coating mixture. Gradually blend into it VA cups hot thin cream or rich milk. Add A c u p canned sliced m u s h r o o m s . Pour mixture over chicken. Cover and bake in oven at 325°F 1 to 1% hrs., or until chicken is tender when pierced with a fork. Turn once during baking period.

—Batter-Fried Chicken Follow A Recipe, dipping pieces of chicken into the following batter instead o f coating in flour mixture: For Batter—Sift together 1 cup sifted flour, VA teaspoons p a p r i k a , 1 teaspoon salt and 1 teaspoon m o n o s o d i u m glutamate. Combine 1 e g g , slightly beaten, H cup milk and 1 tablespoon melted shortening. Mix with rotary beater and add slowly to dry ingredients. Beat until smooth.

6-

-M

31

Arroz con Polio (Chicken with Rice) Set out a large, heavy skillet having a tightfitting cover, or a Dutch oven. Clean 1 frying chicken, 2 to 3 l b s . ready-to-cook w e i g h t Disjoint chicken and cut into serving-size pieces. (If chicken is frozen, thaw according to directions on package.) Rinse and pat dry with absorbent paper. Heat in the skillet over medium heat VA cup fat Add and cook until onion is transparent, o c ­ casionally moving with a spoon Vi cup (about 1 medium-size) chopped o n i o n ( p a g e 5) 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Remove onion with slotted s p o o n ; set aside. Put chicken pieces, meaty ones first, skin side down in skillet. Add less meaty pieces as others brown. T o brown all sides, turn pieces as necessary with tongs or two spoons. Meanwhile, rinse, cut out stem end, and chop 1 large tomato When chicken pieces are well browned on all sides, add tomato and onion to skillet with 3 cups hot water 1 cup uncooked rice 1 tablespoon minced parsley 2 teaspoons salt Vl teaspoon paprika VA teaspoon pepper VA teaspoon saffron 1 b a y leaf (The Rice Industry no longer considers it nec­ essary to wash rice before cooking.) Cover and cook over low heat 45 to 6 0 min., or until thickest pieces of chicken are tender when pierced with a fork. 6 to 8 servings

Brunswick Stew Set out a large, heavy sauce pot having a tightfitting cover, or a Dutch oven. Clean 2 frying chickens, 2 to 3 lbs. e a c h , ready-to-cook w e i g h t

(If frozen, thaw according to directions on package.) Rinse chickens and giblets. Pat liver dry with absorbent paper and place in refrig­ erator until ready to use. Place chickens, breasts down, in the sauce pot. Add gizzards, hearts and necks. Add Hot water ( e n o u g h to barely cover chickens) Add to water 1 t a b l e s p o o n salt Bring to boiling. Skim any foam from surface. Reduce heat, cover sauce pot and simmer about 45 min., or until chicken meat is quite tender and will c o m e readily from bones. About 15 min. before end o f cooking time, add liver to the sauce pot. While chickens are cooking, clean (page 5 ) , chop and set aside 2 m e d i u m - s i z e o n i o n s (about 1 c u p , chopped) Cut into pieces and set aside VA l b . h a m , b a c o n or salt pork Set out 1 N o . 2 Can tomatoes 1 8 V 2 - 0 Z . c a n w h o l e kernel corn 1 p k g . (10 oz.) frozen lima b e a n s 1 p k g . (10 oz.) frozen okra W h e n the chickens are tender, remove chick­ ens and giblets from broth. Cool chickens slightly and remove meat from bones. Return chicken meat to broth. Add the onion, ham, tomatoes, corn, lima beans and okra, and 1 VA t e a s p o o n s t a b a s c o s a u c e Vz t e a s p o o n salt VA t e a s p o o n t h y m e Vi t e a s p o o n pepper Set over low heat and simmer about 1 hr., stirring occasionally. Meanwhile, finely chop and set aside 1 s m a l l green pepper ( p a g e 5) Heat in a small saucepan 3 t a b l e s p o o n s butter or m a r g a r i n e Blend in VA cup flour Heat, stirring constantly, until mixture bub­ bles and is lightly browned. Stir the flour mixture gradually into the stew and c o o k over medium heat, stirring constant­ ly, until broth is slightly thickened. Reduce beat and simmer about 10 min. longer. Add green pepper and serve at once. About 16 servings

l

32

Individual Pastry-Topped Chicken Pies Set out 4 individual casseroles. A For Pastry Topping—Prepare but d o not roll out Pastry for 1-Crust Pie ( p a g e 51) Cover and set aside in refrigerator. For Chicken Filling—Drain, slice length­ wise, and set aside contents o f 1 8-oz. c a n m u s h r o o m s (about 1 c u p , drained) Prepare and set aside 3 c u p s cooked chicken, cut in pieces % cup sliced celery ( p a g e 4) Prepare and set aside 1 cup Q u i c k Chicken Broth ( p a g e 5) Heat in a saucepan 6 t a b l e s p o o n s butter or m a r g a r i n e Add the mushrooms and celery; c o o k over medium heat, frequently moving and turning with a spoon, until mushrooms are lightly browned. Using a slotted spoon, remove vege­ tables to a bowl and set aside. Blend into remaining butter in saucepan Vi c u p flour Vi t e a s p o o n o n i 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 salt Vi t e a s p o o n white pepper Heat until mixture bubbles. Remove from heat. Add gradually, while stirring constantly, the broth and 1 c u p milk Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. Blend into the sauce the chicken pieces, vege­ tables and 2 t a b l e s p o o n s minced parsley 1 t e a s p o o n l e m o n juice

Spoon the hot mixture into casseroles. To Complete Pies—Roll pastry as directed in Pastry for 1-Crust Pie. Cut into strips about in. wide. Moisten casserole rims with water. T o make lattice top, weave strips crisscross over the pie, leaving about Vi in. between. Trim strips so ends extend M in. beyond edge. Turn ends under; press to rims to seal. Bake at 425°F 25 to 30 min., or until pastry is lightly browned. 4 servings

Paella Set out a large, heavy sauce pot having a tightfitting cover, a saucepan and a large casserole. For Clams—Wash and scrub well with a brush lVi d o z . cherrystone c l a m s Put clams into a bowl; pour over a mixture of 1 g a l . water Vi cup salt Set aside for 15 to 20 min. Drain off salted water and cover with fresh water. Set aside for about 5 min. Drain off water, cover with fresh water and set aside for about 5 min. Drain the clams and set aside. For Shrimp—Cook • 2 lbs. fresh shrimp w i t h shells (see C o o k e d S h r i m p , p a g e 36) For Chicken—Clean and cut into pieces 1 frying chicken, 2 to 3 l b s . ready-to-cook w e i g h t Rinse, dry, coat and brown chicken as directed in Fried Chicken (page 3 0 ; use A cup fat for frying and cook in the sauce p o t ) . W h e n chick­ en is evenly browned, remove from heat and add Vi cup hot water Cover; cook over low heat about 20 min.

Paella

Shrimp,

Louisiana

Style

Shrimp, Louisiana Style

Heat in a skillet 2 tablespoons fat Add and cook, stirring frequently, until rice is transparent 1 c u p uncooked rice Vi t e a s p o o n saffron Vi t e a s p o o n salt Vt t e a s p o o n pepper (The Rice Industry n o longer considers it necessary to wash rice before cooking.)

Prepare 1 l b . fresh shrimp with shells (see C o o k e d S h r i m p , p a g e 36) Cut shrimp into pieces; if desired, reserve several whole shrimp for a garnish. Heat in a large, heavy skillet VA cup fat Add and cook over medium heat, occasionally moving with a spoon, until onion is transpar­ ent and green pepper is tender A c u p (about 1 large) finely c h o p p e d o n i o n ( p a g e 5) A c u p (about 1 large) finely c h o p p e d green pepper ( p a g e 5) Mix in ft 2 cups ( N o . 2 can) t o m a t o e s , s i e v e d 1 t e a s p o o n Worcestershire s a u c e \y" 1 b a y leaf and a mixture o f VA t e a s p o o n s salt Vi t e a s p o o n s u g a r Vi t e a s p o o n o r e g a n o Vi t e a s p o o n pepper Bring mixture to boiling; reduce heat and sim­ mer, uncovered, stirring occasionally. Cook about 15 min., or until thickened. Stir in the shrimp pieces and c o o k over low heat until heated thoroughly.

Mix together 4 cups water I V i cups Q u i c k Chicken Broth ( p a g e 5) 2 t e a s p o o n s m o n o s o d i u m glutamate Add the liquid to the rice, about 1 cup at a time, stirring frequently. Add the chicken to the rice and continue cooking until chicken and rice are tender.

3

3

Meanwhile, heat in a saucepan 2 t a b l e s p o o n s fat Add the onion and green pepper and 3 cloves garlic ( p a g e 4 ) , uncut (in­ sert w o o d e n pick in e a c h for e a s y removal) Cook over medium heat, occasionally moving with a spoon, until o n i o n is transparent and green pepper is tender. Remove garlic. Place the rice-chicken mixture with the vegetables, clams and shrimp in the casserole.

Serve with Perfection Boiled Rice ( p a g e 39) Garnish with the reserved whole shrimp. About 4 servings

Bake at 325°F 15 to 20 min., or until clams have opened and mixture is thoroughly heated. 8 servings

33

36

Shrimp Jambalaya Many believe that jambalaya took its name from j a m b o n , the French word for ham. Others prefer a more colorful legend, which relates that long ago, under French rule in New Orleans, the proprietor of a little water-front cafe received an unexpected guest. Desolated at having nothing fine enough to serve the dis­ tinguished gentleman, he cried out to his cook, "Jean, balayezr' (blend together all the good things you have). The guest was so delighted with the unusual dish which was set before him, that he suggested naming it "Jean Balayez," which has since been shortened to jambalaya. Set out a 3-qt. saucepan having a tight-fitting cover. Prepare, coarsely c h o p and set aside 1 l b . fresh s h r i m p w i t h shells (see C o o k e d S h r i m p , on this p a g e ) Prepare and combine 1 c u p (about V i lb.) diced cooked h a m VA c u p (about 1 large) finely c h o p p e d o n i o n ( p a g e 5) 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Heat in the saucepan over low heat 2 t a b l e s p o o n s butter or margarine Add ham mixture and c o o k over medium heat until onion is transparent. Add to mixture in saucepan, blending in 3 cups Q u i c k M e a t Broth ( p a g e 5) 2 cups ( N o . 2 c a n ) t o m a t o e s , sieved 2 t a b l e s p o o n s c h o p p e d parsley 1 t e a s p o o n salt VA t e a s p o o n t h y m e Va t e a s p o o n pepper Vi t e a s p o o n c a y e n n e pepper Vi t e a s p o o n chili p o w d e r Vi b a y leaf, crushed

IDENTIFICATION OF FOODS IN CENTER C O L O R P H O T O Upper left to lower right: Enchiladas (page 24); Chili con Carne (page 2 6 ) ; Southwestern S a l a d Bowl (page 17). Second row: Black Bottom Pie (page 5 2 ) ; M e x i c a n Corn (page 45).

Cover and bring to boiling. Add gradually, so boiling will not stop, stirring with a fork 1 c u p uncooked rice (The Rice Industry no longer considers it necessary to wash rice before cooking.) Simmer, covered, about 20 min., or until a rice kernel is entirely soft when pressed between fingers. Add shrimp pieces and simmer about 5 min. longer. Serve jambalaya hot. 6 to 8 servings Note: A n y shellfish, such as crab or lobster, may be substituted for shrimp.

Cooked Shrimp Wash in cold water 1 l b . fresh shrimp with shells Drop shrimp into a boiling mixture of 2 cups water 3 tablespoons lemon juice 1 tablespoon salt Cover tightly. Simmer 5 min., or only until shrimp are pink and tender. Drain and cover with cold water to chill. Drain shrimp again. Remove tiny legs. Peel shells from shrimp. Cut a slit along back (outer curved surface) of shrimp to expose the black vein. W i t h knife point remove vein in one piece.* Rinse shrimp quickly in cold water. Drain on absorbent paper. Refrigerate until ready to use. *Note: Veins present in c a n n e d shrimp are removed in the same way.

Crab Croquettes A deep saucepan or an automatic deep-fryer will be needed. Prepare and set aside to c o o l 1 cup Thick White S a u c e ( p a g e 39) Mix together 2 cups (about 9 o z . ) fresh, frozen or drained canned crab meat •/ ( b o n y tissue r e m o v e d ) „ 1 tablespoon chopped parsley 5 ^ , t e a s p o o n onion juice and a^rnixfure o f Vi t e a s p o o n salt 14 t e a s p o o n dry mustard W, F e w g r a i n s white pepper

Lightly mix in the cooled white sauce. Put mixture into refrigerator to chill.

Creamed Oyster Loaf

About 20 min. before deep-frying, put fat into the pan or fryer and heat to 375°F (page 5 ) .

Set out a baking sheet.

Allowing Va cup mixture for each croquette, shape chilled mixture into rolls, balls or cones. Put into a shallow pan 1 cup (about 3 slices) fine, dry bread crumbs Roll the croquettes in the bread crumbs. Dip into a mixture o f 1 e g g , slightly beaten 2 t a b l e s p o o n s milk or water Roll again in the crumbs. Fry croquettes in heated fat. Fry only as many croquettes at one time as will lie uncrowded one layer deep in fat. Fry 3 to 4 min., or until golden brown. Lift out with slotted spoon and drain croquettes over fat for a second before removing to absorbent paper. . About 4 servings

A

Base

Recipe

Cut a thin lengthwise slice from top o f 1 loaf V i e n n a bread With a small, sharp knife, cut down around edge o f loaf, % in. from edges, keeping shell intact. Pull out soft center. Prepare Vi cup soft bread crumbs; reserve remaining bread for use in other food preparation. Brush inside of bread shell and cut side o f top slice, and toss the bread crumbs with Melted butter or m a r g a r i n e Place bread shell, top slice, buttered side up, and bread crumbs on the baking sheet. Bake at 350°F 12 to 15 min., or until lightly browned, turning bread crumbs once or twice. Meanwhile, drain, reserving liquid 1 qt. oysters Pick over to remove any shell particles. (If oysters are frozen, thaw according to direc­ tions on package.) Heat in a saucepan over low heat Vi cup butter or m a r g a r i n e Add oysters with reserved oyster liquid, and simmer 3 min., or until oysters are plump and edges begin to curl. Remove from heat and stir in the bread crumbs and Vi cup cream 2 t a b l e s p o o n s minced celery 2 t e a s p o o n s salt Vt t e a s p o o n white pepper 2 drops t a b a s c o s a u c e Turn the oyster mixture into the bread shell and cover with top slice. Return loaf to oven and bake about 15 min. About 6 servings

—Individual Oyster Loaves Follow A Recipe. Substitute French rolls for the loaf o f bread.

Monterey

Spanish Rice

Jack

with

Spanish Rice with Bacon

Monterey Jack

A Base

Set out a large saucepan.

Recipe

Grease a 2-qt. casserole having a cover.

Panbroil (page 5 ) , reserving fat 4 slices b a c o n , diced Grate and set aside Vi l b . s h a r p C h e d d a r cheese (about 2 c u p s , grated) Clean (page 5 ) , c h o p and set aside 1 m e d i u m - s i z e o n i o n (about Vi c u p , chopped) 1 s m a l l green pepper (about Vi c u p , chopped) Cut into pieces with a spoon contents of 1 N o . 2 c a n tomatoes (about 2 Vi cups) Set aside.

Clean and slice (page 5) Vi l b . m u s h r o o m s Set aside. Panbroil (page 5 ) , reserving fat 4 slices b a c o n , diced Return to skillet Vi cup o f reserved bacon fat. Add and cook over medium heat, occasionally moving with a spoon, the mushrooms and 1 cup uncooked rice Vi cup (about 1 medium-size) chopped onion (page 5) Vi cup (about 1 medium-size) chopped green pepper ( p a g e 5) Cook until rice is lightly browned.

Heat in the saucepan over low heat 2 table­ spoons o f the reserved fat. Add the onion and green pepper and c o o k over medium heat, occasionally moving and turning mixture with a spoon, until onion is transparent and green pepper is tender. Add the bacon, tom­ atoes and contents o f 2 1 -lb. c a n s (about 4 cups) kidney beans and a mixture o f 2 t a b l e s p o o n s chili p o w d e r 1 t e a s p o o n salt 1 teaspoon m o n o s o d i u m glutamate Vt t e a s p o o n pepper Bring mixture to boiling, reduce heat and sim­ mer about 1 hr., stirring occasionally.

Stir bacon into rice mixture with 2 V i cups ( N o . 2 can) t o m a t o e s , cut in pieces 1 Vi cups hot water 1 teaspoon salt VA teaspoon m o n o s o d i u m glutamate VA teaspoon pepper Turn mixture into the casserole and cover. Bake at 350°F 50 to 60 min., or until rice is tender when a kernel is pressed between fingers. Remove cover for last 10 min. of baking period. 6 servings

—Spanish Rice with Beef

Remove from heat and add the cheese all at one time. Stir carefully until cheese is melted. Serve hot. 8 servings

Follow A Recipe. Omit bacon. Brown Vi lb. g r o u n d beef with rice mixture.

38

39

Stuffed Peppers Set out a shallow 2-qt. baking dish. Rinse and cut into halves lengthwise 4 large green peppers Remove and discard stems, all white fiber and seeds; rinse cavities. Drop pepper halves into boiling salted water; simmer 5 min. Remove peppers from water and invert to drain. Prepare 1 cup Perfection Boiled Rice (about one-third recipe, o n this p a g e ) Meanwhile, dice enough cooked ham to yield 2 cups diced cooked h a m Cut into 8 slices and set aside Vi l b . C h e d d a r cheese Heat in a saucepan over low heat Vi c u p butter or margarine Add ham; toss lightly with fork. Mix in rice and 2 t a b l e s p o o n s minced onion Vi teaspoon dry mustard VA teaspoon garlic salt Vi teaspoon m o n o s o d i u m g l u t a m a t e Vt teaspoon pepper Lightly fill pepper halves with mixture, heap­ ing slightly. Place one slice of cheese on top of each pepper; put in baking dish. Pour in VA cups tomato juice Bake at 350°F about 20 min. Increase heat to 400°F and bake 10 min. longer, or until cheese is lightly browned. To serve, spoon the hot tomato juice over peppers. 4 servings

Perfection Boiled Rice Bring to boiling in a deep saucepan 2 qts. water 1 tablespoon salt 1 teaspoon m o n o s o d i u m glutamate Add gradually to water so boiling will not stop 1 cup uncooked rice (The Rice Industry no longer considers it necessary to wash rice before cooking.) Boil rapidly, uncovered, 15 to 20 min., o r until a kernel is soft when pressed between fingers. Drain rice in colander or sieve and rinse with hot water to remove loose starch. Cover colan­ der and rice with a clean towel and set over hot water until rice kernels are dry and fluffy. About 3% cups cooked rice

Medium White Sauce A

Base

Recipe

Melt in a saucepan over low heat 2 t a b l e s p o o n s butter or m a r g a r i n e Blend in a mixture o f 2 t a b l e s p o o n s 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 g l u t a m a t e F e w g r a i n s pepper Heat until mixture bubbles. Remove from heat. Add gradually, stirring in 1 c u p milk Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. About 1 cup sauce

—Thin White Sauce Follow A Recipe, using 1 tablespoon flour and 1 tablespoon butter or margarine.

—Thick White Sauce Follow A Recipe, using 3 to 4 tablespoons flour and 3 to 4 tablespoons butter or mar­ garine.

—Mushroom Sauce Follow A Recipe. Clean and slice (page 5) Vi lb. m u s h r o o m s . Heat in a skillet A cup butter or m a r g a r i n e . Add mushrooms and 1 tablespoon minced o n i o n . Cook slowly, mov­ ing and turning with a spoon until mushrooms are tender. D o not brown. Stir into sauce. (Or % cup drained c a n n e d m u s h r o o m s may be subsituted for fresh mushrooms, and m u s h ­ r o o m liquid may be used for part o f milk.)

40

Mexican Barbecue Sauce A truly "hot" meat

sauce.

Set out a large, heavy skillet having a tightfitting cover. Prepare and mix together V/i cups (about 3 medium-size) c h o p p e d o n i o n ( p a g e 5) VA cup (about 1 large) c h o p p e d green pepper ( p a g e 5) Heat in the skillet 2 t a b l e s p o o n s fat Add the chopped vegetables and c o o k , moving and turning mixture with a spoon, until onion is transparent. Add and cook over medium heat until browned, breaking into small pieces with fork or spoon 1 l b . g r o u n d round steak Meanwhile, blend together 2Vi cups ( N o . 2 can) tomatoes V/A cups (12-oz. bottle) chili s a u c e 1 c u p (8-oz. can) tomato s a u c e VA cup (6-oz. can) tomato paste 3 tablespoons brown sugar 3 t a b l e s p o o n s cider v i n e g a r 2 t a b l e s p o o n s Worcestershire s a u c e 2 tablespoons oregano 1 t a b l e s p o o n prepared mustard 2 t e a s p o o n s cumin 2 teaspoons thyme lVi t e a s p o o n s salt 1 t e a s p o o n basil 1 teaspoon cloves Vi t e a s p o o n crushed red peppers VA t e a s p o o n pepper 2 cloves garlic ( p a g e 4 ) , minced or crushed in a garlic press 1 b a y leaf Set aside. Heat in a small saucepan over low heat 2 t a b l e s p o o n s butter or m a r g a r i n e Add and cook over medium heat, moving and turning mushrooms with a spoon until lightly browned, contents o f 1 8-oz. can whole mushrooms, drained Add the mushrooms and the tomato mixture to the browned meat and bring to boiling, stir­ ring constantly. Reduce heat, cover and sim­ mer about 2Vi hrs., stirring occasionally to pre­ vent sticking or burning. Remove cover and simmer 1 hr. longer, stir­

ring occasionally. Sauce should be thick; if it becomes thicker than desired, add Boiling water Remove bay leaf before serving. About 2 qts. sauce Note: If Spanish red chili sauce is used, omit crushed red peppers.

Spicy Raisin Sauce A flavorful sauce guaranteed to impart a South­ western touch to any meat it's served with. Heat in a large, heavy skillet over low heat 2 tablespoons butter or m a r g a r i n e Add and cook over medium heat, occasionally moving with a spoon, until onion is transpar­ ent and green pepper is tender Vi cup chopped onion Va cup chopped green pepper ( p a g e 5) 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Add to the skillet 1 cup (8-oz. can) tomato s a u c e 1 cup water Vi cup sliced, pitted ripe o l i v e s Vi cup (about 3 oz.) dark, s e e d l e s s raisins 1 tablespoon sherry 1 Vi teaspoons chili p o w d e r 1 teaspoon sugar Vi teaspoon salt Vi teaspoon m o n o s o d i u m glutamate 3 drops tabasco s a u c e Cook over medium heat, stirring frequently, 10 min. Remove from heat and c o o l . Chill, covered, in refrigerator about 24 hrs. to allow flavors to blend. T o serve, heat sauce thoroughly. About 2 cups sauce

Each/sectiaiLdms its favorite lovingly withrits and tSites, and

beans and chili peppers, avocados.

but everywhere

potatoes,

is

in its sweet

squash,

such is the skill of the cooks that

variety

happy

peppers

you find corn used, and

with these vegetables

and unmatched

Fried Tomatoes Base

its green

The South is less uniform

dishes they prepare

•

tvhith

and the little tender summer

okra. And

incredible

vegetables,

ana*7TCc~omparably. The Southwest

Recipe

Set out a large, heavy skillet. Rinse, cut out stem ends and slice Yi in. thick 4 firm ripe or green tomatoes Mix together in a shallow pan or dish Vi cup corn meal 1 teaspoon salt V* teaspoon m o n o s o d i u m glutamate Vt teaspoon pepper Coat both sides o f slices by dipping in corn meal mixture. Heat in the skillet over low heat VA cup butter or m a r g a r i n e Add as many slices at one time as will lie flat in skillet. Lightly brown both sides, turning only once. Cook very slowly until tender. Add extra butter or margarine as needed. Serve with Fried Chicken (page 3 0 ) . 4 servings

—Creamed Tomatoes Follow A Recipe; add Yi teaspoon s u g a r to corn meal mixture. W h e n tomatoes are lightly browned, stir to break up. Cook 5 min. Mix in 2 tablespoons cream; serve immediately.

the

are of

deliciousness.

String Beans with Bacon The South likes its green beans, more often called string beans or snap beans, cooked for a long time with salt pork, ham hock or jowl bacon. In these vitamin-conscious days, how­ ever, Southern cooks get the same flavor with­ out cooking away the precious vitamins (and green beauty) by cooking the bacon first and adding the beans to the "pot likker" for just long enough to make them tender and delicious. Put into a saucepan Vi l b . piece b a c o n Add and bring to boiling 1 qt. cold water Reduce heat, cover and simmer about 1 hr. If necessary, add boiling water during cooking. Meanwhile, wash, break off ends and cut into 1-in. pieces 2 l b s . green b e a n s W h e n bacon has cooked 1 hr., add the green beans and Vt to VA t e a s p o o n salt Cook 15 to 20 min., or until beans are tender. Serve beans in individual sauce dishes with some o f the cooking liquid. Slice the bacon and serve with beans. About 8 servings

42

Frijoles (Mexican Beans) A

Base

Recipe

In the Southwest, cooked beans, usually of the pinto variety, appear on most tables at least once a day. Southwesterners far from home think of them as nostalgically as a New Englander of his native bean pot. Heat to boiling in a large, heavy saucepan 3 cups water Meanwhile, sort and wash thoroughly 1 c u p pinto b e a n s Add beans to water gradually so boiling will not stop. Simmer 2 min. and remove saucepan from heat. Set beans aside to soak 1 hr. Add to saucepan 1 t e a s p o o n salt Cover pan tightly and bring mixture to boiling over high heat. Reduce heat and simmer 2 hrs., or until beans are tender, stirring occasionally. Heat in a large, heavy skillet over low heat 2 t a b l e s p o o n s b a c o n d r i p p i n g s or other fat Add and c o o k over medium heat until onion is transparent, occasionally moving with a spoon A cup chopped o n i o n ( p a g e 5) 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Add the cooked beans, the cooking liquid and IV2 t e a s p o o n s chili p o w d e r VA t e a s p o o n pepper Mash the bean mixture in the skillet. Continue cooking over medium heat, stirring occasion­ ally, until mixture is thick. 4 servings 3

—Frijoles Refritos (Refried Beans) Use ingredients saved from A Recipe or pre­ pare Frijoles. Heat in a skillet 3 tablespoons butter or m a r g a r i n e per cup o f Frijoles. Add Frijoles and c o o k , stirring occasionally, about 6 min., or until mixture is dry.

Barbecued Lima Beans The Southwest favors beans and flavor, and this dish combines the two: large, plump lima beans baked in a barbecue sauce which is won­ derfully flavorful and delicious. Grease and set aside a 2-qt. casserole. Heat to boiling in a large saucepan 5 cups water Meanwhile, sort and wash thoroughly 2 cups large dried lima b e a n s Add beans to water gradually so boiling will not stop. Simmer 2 min. and remove saucepan from heat. Set beans aside to soak 1 hr. Meanwhile, remove rind from VA lb. salt pork (about Vi c u p , diced) Dice the salt pork and add to saucepan. Cover the pan and bring water to boiling over high heat. Reduce heat and simmer about 1 hr., stirring occasionally. Meanwhile, heat over low heat VA cup fat Add and cook over medium heat, occasionally moving and turning with a spoon

43

Okra and Corn // the South has a typical vegetable, it's

okra.

Panbroil (page 5 ) , reserving fat 4 slices b a c o n Crumble bacon and set aside. Return 2 tablespoons fat to skillet and add 1 o n i o n ( p a g e 5 ) , sliced and contents o f 1 10-oz. p k g . frozen o k r a , t h a w e d a n d cut into Vi-in. thick slices 1 10-oz. p k g . frozen corn, t h a w e d Cook, stirring constantly, 10 min. Mix in IVi cups (about 2 m e d i u m - s i z e ) peeled a n d diced tomatoes VA cup diced green pepper ( p a g e 5) Vi t e a s p o o n salt Vt t e a s p o o n pepper Cook over low heat about 2 0 min., or until liquid is absorbed. Turn into warm serving dish and sprinkle the bacon over the top. About 8 servings

Candied Sweet Potatoes Vi cup (about 1 medium-size) chopped onion ( p a g e 5) Vi cup chopped green pepper ( p a g e 5) 1 clove garlic ( p a g e 4 ) , minced or crushed in a garlic press Cook until onion is transparent and green pep­ per is tender. Remove from heat and add, mix­ ing well VA cups (1 l O V i - to 11-oz. c a n ) condensed tomato s o u p Vb cup cider v i n e g a r 2 t e a s p o o n s Worcestershire s a u c e 1 Vi t e a s p o o n s dry mustard 1 t e a s p o o n salt VA t e a s p o o n chili powder Vt t e a s p o o n c a y e n n e pepper Cook slowly 10 min. Drain lima beans and salt pork, reserving liquid. Blend liquid into tomato soup mixture. Turn one half o f the lima beans and salt pork into the casserole; cover with one half o f the tomato soup mixture. Repeat layering. Bake at 350°F 20 to 30 min., or until beans are tender. 6 to 8 servings

All over the South, "potato" means a sweet potato—or yam, if you prefer. The white ones are usually referred to, with less enthusiasm, as Irish potatoes. The sweetness of the favored variety of tubers is usually reinforced with other sweetness—of sugar or fruit or both. Set out a large, heavy skillet and a large sauce­ pan having a cover. Wash and c o o k in water to cover 6 m e d i u m - s i z e (about 2 lbs.) sweet potatoes Cook 30 to 35 min., or until potatoes are just tender when pierced with a fork. Drain. Shake pan over low heat to dry potatoes. Peel them and set aside. Heat in .the skillet over l o w heat Vi cup butter or m a r g a r i n e Blend in Vi cup firmly p a c k e d b r o w n s u g a r Vi t e a s p o o n salt Heat until mixture bubbles. Add potatoes. Cook over medium heat, turning potatoes sev­ eral times, about 2 0 min., or until they are well-glazed and thoroughly heated. 6 servings

Hopping John Originally a native of South Carolina, Hopping John is now relished throughout the South. It is well-known (but not why) that a dish of it eaten on New Year's Day brings good luck all year. But for that matter, blackeye peas are always lucky. Put into a large saucepan VA l b . piece b a c o n Add and bring to boiling 6 cups cold w a t e r Reduce heat, cover and simmer 45 min. Meanwhile, sort and wash thoroughly 1 cup dried b l a c k e y e p e a s Add peas gradually to water so boiling will not stop. Cover pan and simmer about VA hrs., or until peas are almost tender; stir occasionally. Add gradually so boiling will not stop 1 cup uncooked rice Vi teaspoon salt VA teaspoon pepper (The Rice Industry no longer considers it nec­ essary to wash rice before cooking".) Cover and simmer about 30 min., stirring occasionally, or until a kernel is soft when pressed between fingers. If necessary, add more boiling water during cooking.

Sweet Potatoes with Orange Grease a 1%-qt. casserole having a tight-fitting cover. Wash 4 m e d i u m - s i z e (about VA lbs.) sweet potatoes Cook covered in boiling salted water to cover for 10 min. Drain. Shake pan over low heat to dry potatoes. Peel. W i t h a sharp knife, cut into crosswise slices A in. thick. Set aside.

Remove bacon and drain pea-rice mixture thor­ oughly in a colander or sieve. Cover colander with a clean cloth and set over hot water until ready to serve.

Mix together VA c u p s u g a r 4 t e a s p o o n s grated o r a n g e peel ( p a g e 4) Vi t e a s p o o n salt VA t e a s p o o n c i n n a m o n Wash, cut away peel and cut into crosswise slices A in. thick 2 large o r a n g e s Set out VA c u p butter Arrange one half o f the potato slices in an even layer in the casserole. Cover with o n e half o f the orange slices and sprinkle with one half o f the sugar mixture. Dot with 2 tablespoons o f the butter. Repeat layering. P o u r over all Vi c u p o r a n g e juice Cover; bake at 375°F about 40 min., or until potatoes are tender when pierced with a fork. About 4 servings

Meanwhile, slice the bacon and keep warm. T o serve, turn the pea-rice mixture into a warm serving bowl and garnish with parsley. Accompany with the sliced b a c o n . 6 to 8 servings Note: Salt pork may be substituted for the piece of bacon.

Stuffed Pattypan Squash These delicate summer squash are also known as scalloped squash or cymlings. Set out a heavy 3-qt. saucepan having a tightfitting cover, and a baking pan. Wash and trim off ends of 6 white pattypan s q u a s h (about 4 lbs.)

44

45

Mexican Corn (See center color photo)

Put squash into the saucepan with Vi cup boiling water Vt teaspoon salt Vt teaspoon m o n o s o d i u m glutamate Cover saucepan; simmer squash 35 min., or until they are just tender. Drain squash and cut a slice off top o f each. Carefully scoop out squash with a spoon, with­ out breaking shells. Drain squash, put into a bowl and mash. Blend into the squash VA cup butter or margarine 1 tablespoon cream Vi teaspoon grated o n i o n VA teaspoon salt Vt teaspoon m o n o s o d i u m glutamate Vt teaspoon pepper Pile squash mixture lightly into shells. Sprin­ kle over the squash a mixture o f Vi cup (1 slice) fine, dry bread crumbs 1 tablespoon minced parsley Dot generously with Butter or margarine Place squash in the baking pan. Pour boiling water into baking pan to M-in. depth. Bake at 350°F 30 min., or until browned on top. 6 servings

Heat over low heat in a medium-size saucepan having tight-fitting cover VA cup butter or m a r g a r i n e Add and cook until onion is transparent, occa­ sionally moving and turning with a spoon VA cup finely c h o p p e d o n i o n ( p a g e 5) VA cup c h o p p e d green pepper ( p a g e 5) Add contents o f 1 p k g . (10 oz.) frozen corn (or 1 N o . 2 c a n w h o l e kernel corn, drained) Cook corn, covered, over low heat about 10 min., or until tender. W i t h a fork or spoon gently break corn apart while cooking. During last few minutes o f cooking, mix in VA cup diced pimiento Season with a mixture o f 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 pepper Mix gently. If desired, garnish with Sweet red pepper slices 4 servings

Plantation Corn Pudding Grease a lH-qt. casserole. Heat water for boiling water bath (page 4 ) . Scald (page 5) 1 % cups milk Add 1 t a b l e s p o o n butter or m a r g a r i n e While milk scalds, beat slightly 4 eggs Blend eggs with 2 cups (1 -lb. can) cream-style corn 2 t a b l e s p o o n s finely c h o p p e d green pepper ( p a g e 5) 2 t a b l e s p o o n s grated o n i o n and a mixture of 1 teaspoon sugar 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 pepper Stirring vigorously, gradually add the milk to the corn mixture; pour into the casserole. Set casserole in the boiling water bath. Bake at 300°F 45 to 60 min., or until a silver knife comes out clean when inserted halfway be­ tween center and edge of casserole. 6 servings

Hominy Grits Coarsely ground hominy, known as hominy grits, or just grits, or even, in Charleston, as grist, is one of the beloved cereal foods of the South. In many homes it is served at three meals a day, with butter, sirup or gravy as the time of day dictates. Set out a double boiler.

Vegetable

Scrapple

Vegetable Scrapple Lightly grease a 9%x5Jix2?i-in. loaf pan. Prepare and set aside Vl c u p (about 1 medium-size) finely c h o p p e d o n i o n ( p a g e 5) Vt c u p (about 1 medium-size) finely c h o p p e d carrot VA c u p finely c h o p p e d green pepper ( p a g e 5) Pour into top o f double boiler 3Vz c u p s boiling water Add slowly, stirring constantly, a mixture o f 1 VA c u p s y e l l o w corn meal 1 t a b l e s p o o n salt Vt t e a s p o o n pepper Cook over direct heat until thickened, stirring constantly. Add the chopped vegetables and 2 t a b l e s p o o n s finely c h o p p e d pimiento 1 t e a s p o o n m o n o s o d i u m glutamate Set over simmering water and cook 1 hr. Meanwhile, c h o p coarsely 1 c u p (about 5 oz.) peanuts Stir peanuts into cooked corn-meal mixture. P o u r into the pan, spreading to edges. Chill in refrigerator about 4 hrs. R e m o v e from refrigerator and cut into slices 1 in. thick. Heat in a skillet over medium heat 2 t a b l e s p o o n s fat Arrange slices in skillet. Cook at one time only as many slices as will lie flat in skillet. W h e n lightly browned on one side, turn and brown other side. Serve warm.

6 to 8 servings

Wash and drain 1 c u p (5 Vi oz.) white or y e l l o w h o m i n y grits Bring to a rapid boil over direct heat in top of double boiler 5 cups water 1 teaspoon salt Stir the grits slowly into the boiling water. Boil gently 3 to 5 min., stirring occasionally (overstirring may produce pastiness) with fork or slotted spoon. Cover and place over sim­ mering water. Cook about 114 hrs., or until thickened and tender. Serve as cereal with butter and s u g a r or as a meat accompaniment with butter and g r a v y . About 214 cups grits Note: Add richness and flavor to hominy grits by cooking in half milk and half water.

except

as they have been imported

It is in the South that ice find and delicious fillings fluffs, figs

pies, feathery

and frostings, and wonderful and coconut.

from their native

Base

neivcomers.

cakes bursting delicate fruit

puddings, Many

with

whips

rich luscious

and

rich with nuts,

of these have

South over the entire

Vanilla Ice Cream A

by

incomparably

dates,

spread

country.

Immediately stir into hot mixture in top o f double boiler. Set over simmering water and cook, stirring constantly, about 10 min., or until mixture coats a silver spoon. Remove from heat and cool. Stir in 2 cups cream 2 t e a s p o o n s vanilla extract Chill in refrigerator.

Recipe

For old-fashioned texture, this ice cream, here adapted for the mechanical refrigerator, may be frozen in a handturned freezer, just as it might have been in old plantation days. Set refrigerator control at coldest operating temperature. Chill a large bowl and rotary beater in refrigerator.

Pour mixture into refrigerator trays and put into freezing compartment o f refrigerator.

Scald (page 5) in top of double boiler 2 cups milk

When mixture becomes mushy, turn out into the chilled bowl and beat with the chilled beater until smooth. Return to trays and freeze until firm. About 1% qts. ice cream

Blend together and gradually add to milk, stirring until blended 1 cup s u g a r 1 tablespoon flour Vi teaspoon salt Stirring constantly, cook mixture over direct heat 5 min.

—Fresh Peach Ice Cream Follow A Recipe. Substitute 1 teaspoon a l ­ m o n d extract for vanilla extract. Just before freezing, blend in 1 tablespoon lemon juice and \Yi cups crushed fresh p e a c h e s , sweet­ ened.

Remove from heat and vigorously stir about 3 tablespoons o f hot mixture into 3 e g g y o l k s , slightly beaten

47

Ambrosia All over the South, ambrosia is a traditional Christmas dessert. When available, fresh coco­ nut is used, and the dish is often prepared a day ahead of time and kept in the refrigerator to chill and blend the flavors. W i t h a sharp knife, cut away peel and white membrane from 3 medium-size oranges Separate sections by cutting on either side o f dividing membranes, working over a bowl to save the j u i c e ; or cut into thin crosswise slices, removing any seeds, and cut slices into halves. Set out Vi c u p (about 3 oz.) moist shredded coconut, cut Arrange orange sections in two or three layers in a crystal serving dish, sprinkling each layer with the c o c o n u t and with Sugar Chill in refrigerator at least 1 hr. 4 servings

—Banana Ambrosia Follow A Recipe. Peel and slice about Vi inch thick 2 b a n a n a s with brown-flecked peel. Alternate orange, c o c o n u t and banana layers in bowl; just before serving, garnish with additional banana and orange slices.

—Pineapple Ambrosia Follow A Recipe. Substitute about % cup diced fresh pineapple or drained pineapple chunks for 1 o f the oranges.

Banana

Ambrosia

It's the cooked white frosting of this typical Southern cake that is "filled"—with nuts, raisins and chopped figs. Rocky Mountain cake, another favorite, is just a little different: its frosting is full of all kinds of chopped candied fruits, colorful as confetti. Try both! Prepare (page 6) two 8-in. round layer cake pans. Sift together and set aside 2 cups sifted cake flour 1 tablespoon b a k i n g p o w d e r A teaspoon salt Cream together until shortening is softened Vi cup shortening 1 teaspoon vanilla extract Add gradually, creaming until fluffy after each addition Vi cup sugar Measure Vi cup milk Beating only until smooth after each addition, alternately add dry ingredients in fourths, milk in thirds, to creamed mixture. Finally beat only until smooth (do not overheat). 3

Beat until frothy 4 e g g whites Add gradually, beating well after each addition Vi cup s u g a r Continue beating until rounded peaks are formed. Spread beaten egg whites over batter and gently fold (page 5) together. Turn bat­ ter into prepared pans. Bake at 350°F 30 to 35 minutes, or until cake tests done (page 6 ) . Cool and remove from pans as directed (page 6 ) . Meanwhile, prepare Lady Baltimore Frosting.

3

D

crease heat and bring mixture to boiling. Cover saucepan and boil gently 5 min. Uncover pan and put a candy thermometer in place so that the bulb does not touch bottom or side o f pan. Continue cooking, stirring occasionally, until mixture reaches 230-234°F (or until sirup spins a thread when dropped from s p o o n ; re­ move pan from heat while testing). Using pas­ try brush dipped in water, wash down sides o f pan from time to time during cooking. Remove from heat, remove candy ther­ mometer and stir in 1 teaspoon vanilla extract 14 teaspoon a l m o n d extract Spread hot glaze over cake layers after remov­ ing them from the pans. Set layers aside to cool completely. When cake is almost cool, prepare Lady Bal­ timore Frosting. For Lady Baltimore Frosting—Prepare Vi cup (about 2 oz.) c h o p p e d dried light figs VA cup (about 2 oz.) c h o p p e d dark seedless raisins VA cup (about 1 oz.) c h o p p e d pecans or w a l n u t s Combine and mix well in top o f a double boiler VA cups s u g a r Vi cup water 1 tablespoon white corn sirup Vt teaspoon salt 2 e g g whites, unbeaten Set over simmering water and immediately beat with hand rotary beater or electric mixer 7 to 10 min., or until mixture holds stiff peaks. Remove from heat and blend in 2 t e a s p o o n s vanilla extract Vi t e a s p o o n s a l m o n d extract Fold fruit and nuts into one third o f the frost­ ing and use for the filling. Immediately fill and frost (page 6) cake. One 8-in. 3-layer cake

Spiced Devil's Food Cake Prepare (page 6) two 9-in. round layer cake pans. Combine and stir until chocolate is melted VA s q . (114 oz.) chocolate 14 cup boiling water Set aside to cool.

Sift together and set aside IVA cups sifted cake flour 1 teaspoon baking powder 1 teaspoon baking soda 14 t e a s p o o n salt 1 teaspoon cinnamon Vi t e a s p o o n allspice VA teaspoon cloves Cream together until butter is softened 14 c u p butter 1 t e a s p o o n vanilla extract Add gradually, creaming until fluffy after each addition 2 cups firmly packed light brown sugar Add in thirds, beating thoroughly after each addition 2 e g g s , well beaten Stir in cooled chocolate mixture. Measure 14 c u p buttermilk or soured milk ( p a g e 4) Beating only until smooth after each addition, alternately add dry ingredients in fourths, but­ termilk in thirds to creamed mixture. Finally, beat only until batter is smooth (do not overbeat). Turn batter into prepared pans. Bake at 375°F 30 to 35 minutes, or until cake tests done (page 6 ) . Cool; remove from pans as directed (page 6 ) . Fill -and frost (page 6) as desired. Two 9-in. round layers

Hot Milk Sponge Cake

Sour Cream Cookies

Set out two 9-in. round layer cake pans.

Lightly grease cookie sheets.

Sift together and set aside 1 c u p sifted cake flour 1 teaspoon baking powder VA t e a s p o o n salt Beat until very thick and piled softly 3 eggs 1 cup sugar 2 or 3 t e a s p o o n s l e m o n juice Put into a small saucepan and set over low heat to heat thoroughly, but do not boil 6 t a b l e s p o o n s milk Gently folding (page 5) until just blended after each addition, sift dry ingredients over egg mixture, about one fourth at a time. Add hot milk all at o n e time and quickly mix just until smooth. Pour batter into the pans.

Sift together and set aside 2 cups sifted flour Vi t e a s p o o n b a k i n g p o w d e r Vi t e a s p o o n b a k i n g s o d a Vi t e a s p o o n nutmeg VA t e a s p o o n salt Cream together until butter is softened Vi cup butter Vi t e a s p o o n v a n i l l a extract Add gradually, creaming until fluffy after each addition 1 cup firmly p a c k e d light b r o w n sugar Add in thirds, beating well after each addition, a mixture o f 1 e g g , w e l l beaten Vi cup thick sour cream Mixing until well blended after each addition, add dry ingredients in fourths to creamed mix­ ture. Drop by teaspoonfuls about 2 in. apart on cookie sheets.

Bake at 375°F about 15 min., or until cake surface springs back when lightly touched at center. Invert pans on cooling racks and let layers hang until cool. (If layers are higher than pans, invert pans between cooling racks so that tops o f layers do not touch any surface.) W h e n completely cool, remove layers from pans as directed (page 6 ) . Two 9-in. round layers

Georgia Pecan Kisses Line cookie sheets with unglazed paper. C h o p and set aside 1 c u p (about 4 oz.) p e c a n s Beat until frothy 2 e g g whites VA t e a s p o o n salt Add gradually, beating well after each addition 1 cup firmly p a c k e d light b r o w n s u g a r Continue beating until stiff (but not dry) peaks are formed. Carefully fold in (page 5) the pecans and Vi t e a s p o o n m a p l e flavoring Drop by teaspoonfuls onto unglazed paper. Keep cookies small and uniform. Bake at 3 0 0 T 25 to 30 min. W o r k i n g quickly and carefully, remove cookies to cooling racks. If necessary, slightly moisten underside paper directly under each cookie to loosen. About 4 doz. cook

Bake at 350°F about 12 min., or until lightly browned. Transfer to cooling racks and cool. About 4 doz. cookies

51

Postry for 1-Crust Pie A Base

Recipe

Set out an 8- or 9-in. pie pan. Sift together into a bowl 1 cup sifted flour Vi teaspoon salt Cut in with pastry blender or two knives until pieces are size o f small peas Vz c u p lard, hydrogenated vegetable shortening or all-purpose shortening Sprinkle over mixture, a teaspoonful at a time, about 2Vi tablespoons cold water Mix lightly with a fork after each addition. Add only enough water to hold pastry together. Work quickly; do not overhandle. Shape into a ball and flatten on a lightly floured surface. Roll from center to edge into a round about Vi in. thick and about 1 in. larger than over-all size o f pan. With knife or spatula, loosen pas­ try from surface whenever sticking occurs; lift pastry slightly and sprinkle flour underneath. Loosen one half of pastry from board with spatula and fold over other half. Loosen other half and fold in quarters. Gently lay pastry in pan and unfold it, fitting it to the pan so that it is not stretched. Trim edge with scissors or sharp knife so pas­ try extends about Vi in. beyond edge of pie pan. Fold extra pastry under at edge and flute (page 5) or press with a fork. Thoroughly prick bottom and sides of pastry shell with a fork. (Omit pricking if filling is to be baked in shell.)

Bake at 450°F 10 to 15 min., or until crust is light golden brown. Cool on cooling rack. One 8- or 9-in. pastry shell

—Pastry for 1-Crust 10-in. Pie Follow A Recipe. Increase flour to 1!4 cups, shortening to Vi cup, salt to % teaspoon, and water to about 3 tablespoons.

Short'nin' Bread It's no wonder "Mammy's little baby" these delectably rich and lender cookies!

loved

Set out cookie sheets. Press through a sieve 1 cup firmly packed light b r o w n s u g a r Mix thoroughly with 4 cups sifted flour Add and work in until a smooth dough is formed 1 l b . softened butter Turn onto a lightly floured surface and pat to %-in. thickness. (If necessary, chill dough for easier handling.) Cut into desired shapes and transfer to cookie sheets. Bake at 325°F about 25 minutes, until very delicately browned. Remove pans to cooling racks for 5 min. before transferring cookies to racks to cool thor­ oughly. 3 to 4 doz. cookies, depending upom^^^nd shape

52

Black Bottom Pie (See center color photo) Prepare, bake and set aside to cool Pastry for 1-Crust 10-in. Pie ( p a g e 51) Melt (page 5) and set aside to cool VA s q . ( l V i oz.) chocolate For Custard Filling—Scald (page 5) in top o f double boiler VA cups milk Meanwhile, pour into a small cup or custard cup VA cup cold water Sprinkle evenly over cold water 1 t a b l e s p o o n (1 env.) unflavored gelatin Let stand about 5 min. to soften. Sift together into a saucepan Vi cup s u g a r 4 t e a s p o o n s cornstarch Add and blend in well Vi cup cold water Stir scalded milk into cornstarch mixture. Bring rapidly to boiling over direct heat, stir­ ring gently and constantly. Cook 3 min. Wash double-boiler top to remove scum. Pour cornstarch mixture into double-boiler top. Vigorously stir about 3 tablespoons of hot mixture into 4 e g g y o l k s , slightly beaten Immediately blend into mixture in double boiler. Cook over simmering water, stirring constantly, 3 to 5 min., or until the mixture thickens and coats a silver spoon. Immediately remove from heat. Remove 1 cup cooked fill­ ing from double boiler and set aside to use in Chocolate Filling. Add softened gelatin to mixture in double boiler and stir until gelatin is completely dissolved. Set aside to cool until mixture sets slightly. If it becomes too stiff before it is needed, soften over simmering water and cool again. For Chocolate Filling—Stir into the re­ served filling the melted chocolate and 2 t e a s p o o n s v a n i l l a extract Cool completely. Pour into pastry shell and spread evenly over bottom. Chill in refrigera­ tor until set. To Complete Pie—Beat 4 e g g whites VA t e a s p o o n salt

until frothy

Add and beat slightly VA t e a s p o o n cream of tartar Add gradually, beating well after each addition Vi cup s u g a r Continue beating until rounded peaks are formed. Spread over gelatin mixture and gently fold (page 5) together. Blend in 1 t a b l e s p o o n r u m extract Pour over Chocolate Filling in pastry shell. Chill in refrigerator until firm. Put a small bowl and rotary beater in refrig­ erator to chill. Before serving, using chilled bowl and beater, beat until cream stands in peaks 1 cup chilled w h i p p i n g cream Using a spatula, spread whipped cream over pie and swirl for decorative effect. T o p with chocolate curls made by pulling across a shredder Vi s q . (Vi oz.) chocolate Chill in refrigerator until ready to serve. One 10-in. pie

Pecan Pie One of the richest and most delicious of all the rich, delicious Southern traditional pies. Prepare (do not bake) and set aside Pastry for 1-Crust Pie ( p a g e 5 1 ; use 9-in. pie pan) Set out Vi cup (about 2 oz.) p e c a n h a l v e s Vi cup (about 2 oz.) c h o p p e d pecans Cream together until butter is softened 3 tablespoons butter 1 teaspoon vanilla extract Add gradually, creaming until fluffy after each addition VA cup sugar Add in thirds, blending well after each addition 3 e g g s , well beaten Thoroughly blend in the chopped pecans and 1 cup dark corn sirup Vt teaspoon salt Turn into the pastry shell. Bake at 450°F 10 min. Arrange pecan halves on top of pie filling. Reduce heat to 350°F and bake 30 to 35 minutes longer, or until a silver knife comes out clean when inserted halfway between center and edge of filling. Cool on cooling rack.

One 9-in. pie

What pumpkin pie is to the northern part of the country, sweet potato pie is to the South— and some folks can hardly tell the difference. Prepare (do not bake) and set aside Pastry for 1-Crust Pie ( p a g e 5 1 ; u s e 9-in. pie pan) Set out lVi cups sieved c o o k e d sweet potatoes or y a m s Scald (page 5) Wi cups milk Add to the sweet potatoes 2 t a b l e s p o o n s melted butter 1 t e a s p o o n grated o r a n g e peel ( p a g e 4) and a mixture of Vi cup firmly packed b r o w n s u g a r 1 teaspoon cinnamon Vi t e a s p o o n ginger Vi t e a s p o o n nutmeg VA t e a s p o o n cloves Vi t e a s p o o n salt Beat well. Add in thirds, beating well after each addition 2 e g g s , beaten Blend in scalded milk. Turn into pastry shell.

Chess Pie I •

Base

Recipe

The jelly-like filling is shallow because it is so very rich. We recommend small servings! Prepare (do not bake) and set aside Pastry for 1-Crust Pie ( p a g e 5 1 ; use 8-in. pie pan) Cream together until softened Vi cup butter 2 t e a s p o o n s v a n i l l a extract Add gradually, creaming until fluffy after each addition IV2 cups s u g a r Add in thirds, beating well after each addition 4 e g g y o l k s , well beaten Turn into the pastry shell. Bake at 425°F 10 min. Reduce heat to 325°F and bake 40 to 45 min. longer, or until a silver knife comes out clean when inserted halfway between center and edge o f filling. Serve warm or cool. One 8-in. pie

Bake at 450°F 10 min. Reduce heat to 350°F and bake 30 to 35 min. longer, or until silver knife comes out clean when inserted halfway between center and edge o f filling.

—Chess Pie II (Osgood Pie)

Cool on cooling rack.

Follow A Recipe. Decrease butter to Vi cup, vanilla extract to 1 teaspoon and sugar to 1 cup. Use 2 e g g s instead of the egg yolks, Blend in Vi cup cream. Stir in 1 cup (about 4 oz.) chopped pecans and 1 cup (about 5 oz.) dark seedless raisins. Bake at 450°F 10 min. Reduce heat to 350°F and bake 30 min. longer.

Before serving, spread over top o f pie Sweetened w h i p p e d cream (use one-half recipe, p a g e 5) Sprinkle with 2 tablespoons chopped pecans One 9-in. pie

53

54

Coconut Cream Pie A

Base

Recipe

Prepare, bake and set aside to cool Pastry for 1-Crust Pie ( p a g e 5 1 ; u s e 8-in. pie p a n ) Set out 2 cups milk Scald (page 5) lVi cups o f the milk in top o f a double boiler; reserve remainder. Meanwhile, sift together into a saucepan % cup s u g a r VA c u p sifted flour VA t e a s p o o n salt Blend in the reserved milk; add gradually and stir in the scalded milk. Bring rapidly to boil­ ing over direct heat, stirring gently and con­ stantly; cook 3 min. Remove from heat. W a s h the double boiler top to remove s c u m ; pour mixture into it and set over simmering water. Cover and cook about 5 to 7 min., stirring three or four times. Vigorously stir about 3 tablespoons o f the hot mixture into 3 e g g y o l k s , slightly 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 simmering water. Blend in 2 t a b l e s p o o n s butter or m a r g a r i n e 2 t e a s p o o n s v a n i l l a extract Cover and cool slightly, stirring occasionally; cool to lukewarm in the refrigerator. Meanwhile, c h o p 1 c u p (4 oz.) moist shredded coconut When filling is cooled, fold in the c o c o n u t and turn into the pie shell. Cool completely.

—Chocolate Cream Pie Follow A Recipe. Omit coconut. Add 2 sq. (2 oz.) chocolate to milk; heat until milk is scalded and chocolate is melted.

—Lime Cream Pie Follow A Recipe. Increase sugar to % cup and flour to 6 tablespoons. Omit coconut and va­ nilla extract; add Vi c u p lime juice and Vi tea­ spoon grated lime peel (page 4) with the but­ ter. Blend in 3 or 4 drops green f o o d coloring.

Key Lime Pie Prepare, bake and set aside to cool Pastry for 1-Crust Pie ( p a g e 5 1 ; use a 9-in. pie p a n ) Blend just until well mixed lVb cups (15-oz. can) sweetened condensed milk % cup lime juice 3 e g g y o l k s , slightly beaten P o u r into pastry shell. Beat until frothy 3 e g g whites Vt teaspoon salt Add gradually, beating well after each addition 6 tablespoons s u g a r Continue beating until rounded peaks are formed. Pile meringue lightly over pie filling, sealing to edge of crust. Bake at 350°F 10 to 15 min., o r until meringue is delicately browned. Cool. One 9-in. pie

Floating

Island

If desired, before serving spread over top Sweetened w h i p p e d cream ( p a g e 5) Garnish with M o i s t shredded coconut One 8-in. pie

—Banana Cream Pie Follow A Recipe; omit c o c o n u t . Peel 2 b a ­ n a n a s with brown-flecked peel and slice into the pastry shell; turn lukewarm filling over them. Chill pie. Just before serving, peel and slice another banana; arrange over top o f fill­ ing. If desired, garnish with sweetened whipped cream.

A*

—Floating Island II

Soft Custard A

Base

Recipe

Follow A Recipe but substitute 4 e g g y o l k s for the whole eggs. W h e n ready to serve, beat the 4 e g g whites until frothy. Add few grains salt and gradually add Vi cup s u g a r . Continue beating until sugar is completely dissolved; then add 3 tablespoons l e m o n juice and con­ tinue beating until very stiff. T o p each serving of custard with a portion o f meringue.

Scald (page 5) in top of double boiler 2 cups milk Beat slightly 3 eggs Add and beat just until blended VA cup s u g a r Vt t e a s p o o n salt Stirring constantly, gradually add scalded milk to egg mixture. Strain mixture into double-boiler top and set over simmering water, stirring constantly and rapidly, until mixture coats a silver spoon. Remove from simmering water at once.

Tipsy Squire Chill a bowl and rotary beater in refrigerator. Have ready Hot M i l k S p o n g e C a k e ( p a g e 5 0 ; use one layer a n d reserve remainder for other use) Blanch (page 4) and split into halves lengthwise Vi c u p (about 3 oz.) a l m o n d s Set aside.

Cool to lukewarm over cold water. Blend in 2 teaspoons vanilla extract Pour into 4 sherbet glasses and immediately chill in refrigerator. 4 servings

—Floating Island A Recipe. Beat 2 e g g whites until Add Vi teaspoon salt and Vi teaspoon extract. Add gradually Vi c u p s u g a r , well after each addition and continuing until rounded peaks are formed.

Prepare and cool Soft Custard (on this p a g e ) Put the cake into a casserole or serving dish. Poke almonds upright into cake. Pour over all 1 cup sherry Pour custard over the cake.

Drop by tablespoonfuls into 2 cups scalding milk (page 5 ) . D o not cover. Cook over sim­ mering water about 5 min., or until set. Re­ move meringues with a slotted spoon and drain on absorbent paper. Float on chilled soft custard. T o p each meringue with a strawberry if desired, and serve with additional straw­ berries.

Using chilled bowl and beater, beat until cream is of medium consistency (piles softly) 1 cup chilled w h i p p i n g cream Beat into whipped cream with final few strokes 2 t a b l e s p o o n s sherry 1 t a b l e s p o o n confectioners' s u g a r Spread whipped cream over the custard; chill tboroughly. 8 to 10 servings

Double frothy. vanilla beating to beat

55

Spanish Cream •

Base

Recipe

Set out a 1%-qt. mold. Pour into a small cup or custard cup VA cup cold water Sprinkle evenly over cold water 1 t a b l e s p o o n (1 env.) u n f a v o r e d gelatin Let stand 5 min. to soften. Scald (page 5) in top o f double boiler 2 cups milk Beat slightly 3 egg yolks Add and beat just until blended VA cup s u g a r VA teaspoon salt Stirring constantly, gradually add scalded milk to egg-yolk mixture. Strain into double boiler top; cook over simmering water, stirring con­ stantly and rapidly, until mixture coats a silver spoon. Remove from simmering water at once. Immediately stir in softened gelatin until it is completely dissolved. Cool to lukewarm over cold water. Blend in 1 Vi teaspoons vanilla extract Chill (page 4) until mixture begins to gel (gets slightly thicker). Lightly oil the mold with salad or cooking oil (not olive oil) and set aside to drain. Just before gelatin mixture is o f desired con­ sistency, beat until frothy 3 e g g whites Add gradually, beating well after each addition VA cup sugar Beat until rounded peaks are formed. Spread over gelatin mixture and fold (page 5) to­ gether. Turn into mold; chill until firm. Unmold (page 5) onto chilled serving plate. About 8 servings

—Creamy Pudding Follow A Recipe. Use a 1-qt. fluted mold. Omit milk; reduce eggs to 2. Beat egg yolks until thick and lemon-colored. Stir in % cup sweet­ ened condensed milk, the vanilla extract and salt. Dissolve softened gelatin by stirring in H cup boiling water; blend into egg-yolk mix­ ture. Chill until mixture begins to gel. Beat egg whites until rounded peaks are formed, omitting sugar. 4 to 6 servings

Flan

be caramel-coated and excess coating will run down sides to form a sauce at base o f custard.

(Baked Custard) A Base

Recipe

For Caramelized Sugar— Put Vi c u p s u g a r into a heavy light-colored skillet (a black skil­ let makes it difficult to see the color o f the sirup) over low heat. With back o f a wooden spoon keep sugar moving constantly in skillet until sugar is completely melted, and o f a golden-brown color (caramelized).

Set out a 1-qt. baking dish. Heat water for boiling water bath (page 4 ) . Scald (page 5) 2 cups milk Meanwhile, beat slightly 3 eggs Mix in VA cup s u g a r Stirring constantly, gradually add hot milk to egg-yolk mixture. Stir until sugar is dissolved. Blend in 1 teaspoon vanilla extract Strain mixture into the baking dish.

Orange Blossom Whip Chill a bowl and rotary beater in refrigerator. Pour into a small bowl contents o f 1 6 - o z . c a n ( % cup) frozen o r a n g e juice concentrate, t h a w e d Add to orange juice and stir until dissolved Vi cup s u g a r Set bowl in refrigerator until ready to use. Shortly before serving, using chilled bowl and beater, beat until cream is of medium consist­ ency (piles softly) 1 cup chilled w h i p p i n g cream Using clean beater, beat until rounded peaks are formed 3 e g g whites Spread the beaten egg whites over the whipped cream. Add and carefully fold in (page 5) the orange juice mixture and VA cup sherry Serve at once in chilled sherbet glasses. 8 to 10 servings

Bake in boiling water bath at 325°F 55 to 60 min., or until a silver knife comes out clean when inserted halfway between center and edge of baking dish. Remove carefully from boiling water bath. Set on a cooling rack until lukewarm. Chill thoroughly in refrigerator. 6 servings

—Caramel Custard Prepare Caramelized S u g a r . Pour it into the baking dish. Quickly tilt baking dish until bottom is evenly coated. Set aside. Follow A Recipe. When ready to serve, unmold by running a knife around inside edge o f baking dish; invert onto a chilled serving dish. T o p of mold will 57

58

Papaya Ice A

Base

Recipe

Set refrigerator control at coldest operating temperature. Pour into a small c u p or custard cup VA c u p cold water Sprinkle evenly over cold water 2 t e a s p o o n s unflavored gelatin Let stand about 5 min. to soften. Meanwhile, heat until very hot VA cups water Remove from heat and immediately stir in softened gelatin until gelatin is completely dis­ solved. Add, stirring until dissolved 1 cup s u g a r Blend into gelatin mixture 2 cups p a p a y a nectar 2 t a b l e s p o o n s lime juice 2 t e a s p o o n s grated lime peel ( p a g e 4) Cool. Pour into a refrigerator tray. Freeze until firm (3 to 4 hrs.), stirring 2 or 3 times. Serve Papaya Ice in chilled sherbet glasses and garnish with S p r i g s of mint 1 qt. ice

—Mocha Ice Follow A Recipe. Increase hot water to 3 % cups. Omit papaya nectar and lime juice and peel. Mix 2 tablespoons concentrated soluble coffee with sugar and blend into hot mixture. T o p with sweetened w h i p p e d cream (page 5 ) .

and sugar to 2 cups. Omit papaya nectar'and lime juice and peel; substitute % cup lemon juice and 2 teaspoons grated lemon peel. Tint to desired color by blending in, a drop at a time, y e l l o w f o o d coloring.

Sherry Wine Jelly Beautiful—sophisticated—elegant—delicious! Lightly oil a 1%-qt. fancy mold with salad or cooking oil (not olive oil) and set aside to drain. Pour into a small bowl VA cup cold water Sprinkle evenly over the cold water 3 tablespoons (3 env.) unflavored gelatin Let stand about 5 min. to soften. Heat until very hot IVA cups water Remove from heat and immediately stir in softened gelatin until gelatin is completely dis­ solved. Add, stirring until dissolved VA cups sugar Blend in 1 cup plus 2 t a b l e s p o o n s sherry VA cup strained o r a n g e juice Vi cup strained l e m o n juice 9 drops red f o o d coloring Pour mixture into the prepared mold and chill in refrigerator until firm. Unmold (page 5) onto a chilled serving plate.

—Lemon Ice Follow A Recipe. Increase hot water to 3 cups

Serve with Sweetened w h i p p e d cream ( p a g e 5) 6 to 8 servings

Tall, tinkling

glasses of something

go well uith drowsy golden patio—but

too: of fragrant

spiciness of Mexico's

Drip Coffee A

Base

sparkling on veranda

all warm lands know well the value

hot drinks, the special

cool and afternoons

Recipe

Preheat a drip coffee maker by filling it with boiling water. Drain. For each standard measuring cup o f water, using standard measuring spoons, measure 2 tablespoons drip grind coffee Place in filter section o f drip coffee maker. Do not overload coffee compartment. Bring to boiling Freshly d r a w n water Measure and pour boiling water into upper container. Cover. Allow all o f water to drip through the coffee, keeping coffee maker over low heat 5 to 8 min., or as long as coffee is dripping. D o not let coffee boil at any time. Remove coffee compartment; stir and cover the brew. If not served immediately, place coffee maker over low heat. Stir before serving. Note: T o make vacuum-drip or percolated cof­ fee, follow A Recipe for amount of coffee to use. Specific directions for preparation o f cof­ fee vary according to type o f coffee maker used. For percolated coffee, timing varies from 5 to 10 min. after percolation starts, depending upon the amount of coffee made.

—Iced Coffee Follow A Recipe; use double the amount of

coffee, favorite

stimulating hot

or

of tea and

chocolate.

coffee. D o not overload coffee compartment. If there is danger of this, use capacity amount of coffee with one-half as much water as for regular-strength coffee. Fill tall glasses with crushed ice or ice cubes. Pour the hot coffee over the ice. Serve with granulated or c o n ­ fectioners' s u g a r , s u g a r sirup, cream or w h i p p e d cream sprinkled with c i n n a m o n .

Mexican Chocolate This deliciously spicy chocolate is so rich that most folks will want very small servings. Combine in top o f a double boiler 4 s q . (4 oz.) chocolate, grated 1 cup water Heat over simmering water, stirring frequently, for 30 min. Meanwhile, mix together and set aside 1 cup milk Vi cup firmly packed b r o w n s u g a r W h e n chocolate mixture has cooked, add the milk mixture together with l V i t e a s p o o n s v a n i l l a extract 1 teaspoon cinnamon VA t e a s p o o n salt Add gradually, stirring in 3 cups milk Continue heating over simmering water until scalding hot. 8 servings

60

Raspberry Shrub

Tea A

Base

Recipe

Fill teapot with boiling water. W h e n heated thoroughly, pour off water. Put into pot for each cup o f tea to be brewed 1 rounded t e a s p o o n tea or 1 prepared tea b a g Bring to boiling Freshly d r a w n water For each c u p o f tea, pour into teapot 1 cup o f the briskly boiling water. Cover pot and let brew 3 to 5 min. Remove tea bags or strain tea into a preheated pot or into cups. Serve immediately with any of the following: thin slices or wedges o f l e m o n , o r a n g e or lime; l e m o n , o r a n g e or lime juice; whole c l o v e s ; sprigs of fresh mint; c r e a m ; s u g a r or s u g a r sirup.

—Iced Tea Follow A Recipe for preparation o f tea; use 1 tablespoon tea or 2 prepared tea bags for each standard measuring cup freshly boiling water. Strain or remove tea bags and pour hot tea into tall glasses filled with crushed ice or ice cubes.

—Minted Iced Tea Follow A Recipe for preparation of tea; use 1 tablespoon tea or 2 prepared tea bags for each standard measuring cup freshly boiling water. Strain or remove tea bags. For each 2 cups hot tea, add 2 sprigs fresh mint, leaves bruised, and 3 tablespoons lemon juice. Let mixture stand Vi to 1 hr. Strain into tall glasses filled with crushed ice or ice cubes.

Raspberry Shrub is a classic summertime cooler, with a history generations old. The amount yielded by this recipe will serve a sizable crowd. The sirup may be preserved and used as needed. This sirup must stand for two days before completion. To Prepare Sirup— (This recipe makes about 2 qts. sirup.) A large, heavy sauce pot or kettle will be needed for cooking the sirup. The first day, set out a large bowl. Sort, rinse and thoroughly drain 4 qts. ripe red or black raspberries Put raspberries into the bowl and crush thor­ oughly. Add, mixing well 1 qt. cider v i n e g a r Cover and let mixture stand 48 hrs. in refrig­ erator or in a cool place, stirring 3 or 4 times to blend well. The third day, set out the sauce pot or kettle. Strain the raspberries into the sauce pot, us­ ing a jelly bag. * Set the sauce pot over medium heat and add, stirring until sugar is dissolved 6 cups s u g a r Increase heat and bring mixture to boiling. Boil mixture uncovered 5 min. Skim off any foam. Remove sauce pot from heat and set aside to cool. Store in a covered container in refrigerator. To Complete Shrub—'For each measuring cup o f beverage desired, mix together % cup water Vi cup Raspberry Shrub Sirup Serve over ice cubes or crushed ice. *Note: T o make a jelly bag, cut a double thick­ ness of cheesecloth about 36 in. long and fold in half. Dip the cheesecloth in hot water and wring well. Put a large strainer or colander over the sauce pot and lay the cheesecloth in the strainer. Turn the raspberry mixture into the cheesecloth. Gather the four corners of the cloth together and tie firmly. Allow the juice to drip through the cheesecloth and strainer into the sauce pot.

Orange Julep

Texas Sparkler

Combine and stir until sugar is dissolved 2 c u p s o r a n g e juice Vi cup s u g a r Vi cup lime juice 3 t a b l e s p o o n s finely c h o p p e d fresh mint l e a v e s Vi t e a s p o o n grated o r a n g e peel ( p a g e 4) Chill thoroughly in refrigerator.

Six tall glasses will be needed.

Just before serving, blend with the orange juice mixture 2 cups chilled carbonated water Pour into tall glasses over Ice cubes or crushed ice Garnish with sprigs of mint. 4 servings

Pink Lemonade Mix together in a large bowl or pitcher 6 cups cold water 2 cups l e m o n juice (about 12 l e m o n s ; or use frozen lemon juice, thawed) cups s u g a r cup m a r a s c h i n o cherry sirup (drained from 1 8-oz. jar m a r a s c h i n o cherries; reserve cherries for other use) Stir until sugar is dissolved. Set in refrig­ erator to chill thoroughly. To serve, pour over crushed ice or ice cubes in chilled glasses and garnish, if desired, with maraschino cherries. 2 qts. lemonade

Have ready 1 qt. pale dry g i n g e r a l e , chilled Set out to thaw 2 6 - o z . c a n s frozen o r a n g e a n d grapefruit juice concentrate W h e n ready to serve, pour the thawed juice into a large pitcher. Add gradually, stirring constantly until dissolved Vi cup sifted confectioners' s u g a r Add the chilled ginger ale; mix thoroughly. Put one or two ice cubes into each glass. Fill each with ginger ale mixture. Serve with snacks such as potato chips or salted nuts. 6 servings

Texas Sparkler

Holiday Eggnog

Holiday

Eggnog

To serve, ladle eggnog into punch cups; sprin­ kle each portion with n u t m e g . About 25 servings

Peachee Milk Drink Whip up this fresh-flavored beverage in a blender in a matter of seconds when it's time for a cooling snack. An electric blender will be needed. Rinse, drain, pare, cut into halves and pit 4 m e d i u m - s i z e (about 1 lb.) ripe peaches Cut into pieces and set aside. Put into blender container 2 cups cold milk Vi c u p s u g a r Vi t e a s p o o n a l m o n d extract Cover and turn on motor. Gradually add peaches to blender container while motor is running. Continue to blend about 45 s e c , or until s m o o t h and slightly thickened. Serve immediately.

Beat until very thick and lemon-colored 6 e g g yolks 2 cups sugar Slowly stir in 1 pt. b o u r b o n 1 cup Jamaica rum 1 cup brandy Blend in 3 pts. h e a v y cream 2 c u p s milk Beat until rounded peaks are formed 6 e g g whites Gently fold (page 5) egg whites into egg yolk mixture. Pour into punch bowl, cover and chill in refrigerator.

About 4 servings

Note: Be sure to use ripe peaches and cold milk. Slightly under-ripe peaches tend to curdle the milk and make a too-tart beverage.

Syllabub All American syllabubs descend from t ancient English recipe brought to Virginia in the early days. In England, cream, sugar and flavoring were taken to the dairy in a bowl and the milk drawn directly into the bowl, frothing airUy. Nowadays the South prefers its syllabub well chilled, but duplicates the frothing airiness by thorough whipping, in a special syllabub churn if one is available. Beat together with a rotary beater until sugar is dissolved and mixture frothy 2 cups cream 2 cups milk Vi cup sherry Vi to Vi cup s u g a r Few g r a i n s salt Serve immediately in punch cups. T o p each serving with a generous sprinkling o f nutmeg. About 8 servings

PRESERVES A N D CANDIES Sweets are dear to the heart of the South—and a store of delicious fruits and all the sweetness

and nuts to be

of home-grown

sugar

why not, with

such

preserved, to do it

with!

Pear Chip Preserve

Sweet Green-Tomato Pickles

This elegant Southern preserve is delicious with meat, with hot breads, and as a topping for ice cream.

Pickles must stand overnight before completion. A large, heavy sauce pot or kettle and four 1-pt. jars and covers will be needed.

Set out a large, heavy sauce pot or kettle and five 1-pt. jars and their covers.

Rinse, remove stem ends and slice enough green tomatoes to yield 1 g a l . sliced green tomatoes (about 7 l b s . tomatoes) Measure 1 c u p coarse salt Put one half the tomatoes in a large bowl; add one half the salt. Repeat layering. Cover and set aside overnight.

Finely c h o p enough crystallized ginger to yield Vi cup chopped crystallized g i n g e r Wash and thinly slice through peel and pulp, discarding seeds 2 lemons Rinse, cut into quarters, core, pare and slice thinly 4 l b s . firm pears ( A n j o u or Cornice) Meanwhile, combine in the sauce pot 2 cups water 3Vi l b s . (about 7 % cups) s u g a r Stir over medium heat until sugar is dissolved. Increase heat and bring to boiling. Add pears, ginger and lemon to the sirup. Reduce heat and simmer until sirup thickens and fruit be­ comes transparent (about 2Vi hrs.).

The following day, wash and sterilize (page 5) the jars and covers. Drain tomatoes, discarding liquid. Heat to boil­ ing in the pot, stirring until sugar is dissolved 1 qt. cider v i n e g a r 2 cups s u g a r Tie together in a spice bag* 4 t e a s p o o n s w h o l e cloves 4 t e a s p o o n s w h o l e allspice 3 2 - i n . pieces stick c i n n a m o n , broken Add to sauce pot with tomatoes; simmer 10 min.

About 30 min. before preserve is done, wash and sterilize (page 5) the jars and covers. About 5 min. before preserve is done, add 1 c u p (about 4 oz.) coarsely chopped p e c a n s Cook 5 min. longer. Fill and seal jars (page 5 ) . Set jars on cooling racks and cool away from drafts. Label jars; store in a cool, dry place. About 5 pts. preserve

Fill and seal jars (page 5 ) ; cool away from drafts. Label jars; store in a cool, dry place. About 4 pts. pickles *To make spice bag, cut double thickness of cheesecloth 5 in. square. Put spices in center of cheesecloth and tie ends together. 63

Candied Orange Peel Set out a candy thermometer and a heavy 2-qt. saucepan having a tight-fitting cover. Rinse and carefully remove the peel in large pieces from 3 large o r a n g e s (thick peel is preferred) (Reserve orange pulp for other use.) Put the orange peel in the saucepan and add VA cups water Vi t e a s p o o n salt Bring to boiling and cook until orange peel is almost tender (about 15 m i n . ) . Remove from heat and drain well. Return orange peel to saucepan and add VA cups water Bring to boiling. Drain immediately. Repeat heating and draining process two more times. After last draining, scrape the white part from the peel. Cut peel into M-in. strips.

Watermelon Pickles These pickles require 4 days for completion. Set out a large, heavy sauce pot or kettle and a large, heat-resistant dish or baking pan. Three 1-pt. jars and covers will be needed.

Mix together in the saucepan 1 cup s u g a r Vi cup water Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cover saucepan and boil gently 5 min. Uncover and set candy thermometer in place. During cooking, wash any crystals from sides o f pan with a pastry brush dipped in water; move candy thermometer to one side and wash down any crystals that may have formed on sides of pan under the thermometer. Continue cooking mixture without stirring until it reaches 230234°F (or until sirup spins a thread when dropped from spoon; remove pan from heat while testing). Remove thermometer. Add the strips of peel and cook very slowly, stirring fre­ quently, until most of the sirup is absorbed.

Set out 1 l a r g e , ripe w a t e r m e l o n Pare and discard outer green rind. Remove pink pulp and set aside for other use. Cut enough of the white rind into 1 in. cubes to yield 9 cups cubed watermelon rind. Put cubes into the sauce pot or kettle and add 6 cups b o i l i n g water Simmer until rind is tender when pierced with a fork. Drain thoroughly and turn into the heat-resistant dish. Combine in a saucepan 4 cups sugar 1 cup cider v i n e g a r 4 sticks c i n n a m o n 2 t e a s p o o n s w h o l e cloves 1 l e m o n , sliced thin Bring to boiling over high heat, stirring until sugar is dissolved. P o u r sirup over rind and set aside to c o o l . Cover and let stand overnight.

Place waxed paper under cooling racks to catch sirup drippings. Remove peel from saucepan and spread over the racks. W h e n peel has cooled slightly, roll, a few pieces at a time, in S u g a r (about Vi cup) Cool completely. Store in a tightly covered container. About 2 cups Candied Orange Peel

The second day, drain rind, reheat sirup to boiling, and again pour over rind. Cool, cover and set aside overnight. The third day, repeat. The fourth day, wash and sterilize (page 5) the jars and covers. Put rind and sirup into sauce pot or kettle and heat to boiling. Im­ mediately pack pickles into hot drained jars, pour sirup over them, and seal immediately. Cool jars away from drafts. Label jars; store in a c o o l , dry place. About 3 pts. pickles

Crackle Peanut Brittle Lightly butter two baking sheets. Set out a candy thermometer.

64

65 Mix together in a heavy 3-qt. saucepan having a tight-fitting cover 2 cups sugar 1 cup white corn sirup 1 cup water Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cover saucepan and boil gently 5 min. Uncover and set candy thermometer in place. During cooking wash any crystals from sides of pan with a pastry brush dipped in water; m o v e candy thermometer to one side and wash down any crystals that may have formed on side of pan under the thermometer. Continue cooking mixture without stirring until it reaches 234-240°F (or until a small amount of sirup forms a soft ball in cold water; remove pan from heat while testing). Mix in 2 cups (about 11 oz.) shelled r a w peanuts 2 t e a s p o o n s butter Cook over low heat, stirring frequently, until mixture reaches 300°F (stage at which a small amount o f sirup separates into threads which are hard and brittle in very cold water). Remove from heat and remove thermometer. Add, mixing well 2 teaspoons baking soda 1 t e a s p o o n v a n i l l a extract Pour onto the baking sheets, spreading as thin as possible. As soon as candy has cooled enough to handle, wet hands in water and stretch it as thin as desired. Turn candy over and cool completely. When cool and hard, break candy into mediumsize pieces. Store in tightly covered container About 2 lbs. peanut britth

Panocha Lightly butter an 8x8x2-in. pan. Set out a candy thermometer and a heavy 3-qt. saucepan. Chop and set aside Vz c u p (about 2 oz.) p e c a n s Combine in the saucepan . 2 cups firmly packed b r o w n s u g a r A cup undiluted evaporated milk 2 t a b l e s p o o n s butter or m a r g a r i n e 1 t a b l e s p o o n white corn sirup Few g r a i n s salt 3

Stir over low heat until the sugar is dissolved. Hang candy thermometer on pan so the bulb does not touch side or bottom o f pan. Increase heat to medium and bring mixture to boiling. Cook, stirring constantly, until tem­ perature o f mixture reaches 2 3 4 - 2 4 0 T (or until a small amount o f sirup forms a soft ball in cold water; remove pan from heat while testing). During cooking wash down any crys­ tals from sides of pan with pastry brush dipped in water; move candy thermometer to one side and wash down any crystals that may have formed on side o f pan under the thermometer. Remove mixture from heat and cool to luke­ warm (about 110°F) without stirring the candy or jarring the saucepan. Then remove candy thermometer and add the pecans and 1 t e a s p o o n v a n i l l a extract Beat vigorously until mixture loses its gloss. Quickly turn into the buttered pan without scraping bottom and sides of saucepan; spread evenly. Set aside to c o o l . W h e n candy is firm, cut into 1%-in. squares. 24 pieces Panocha

66

Creole Pralines A Base

Recipe

Pralines have been characteristic of New Or­ leans since the city was first settled. Originally made of almonds in France, pralines were named for a famous French marshal, the Due de Choiseul-Prasline. He believed that coating almonds with sugar would make them more digestible as well as more delicious. French colonists settling in Louisiana substituted pecans for the almonds of home. Set out a heavy 2-qt. saucepan and a candy thermometer. Lay sheets o f waxed paper or aluminum foil on baking sheets; if using waxed paper, grease o r oil the paper. Measure 2 t a b l e s p o o n s butter 114 cups (about 6 oz.) p e c a n h a l v e s Set aside. Mix together in the saucepan 1 cup firmly p a c k e d dark b r o w n s u g a r 1 cup g r a n u l a t e d s u g a r 14 cup cream Stir over l o w heat until sugar is dissolved. Increase heat and c o o k rapidly without stir­ ring. Set the candy thermometer in place. During cooking wash any crystals from sides of pan with a pastry brush dipped in water; move candy thermometer to one side and wash down crystals that may have formed on side of pan under the thermometer. Cook mixture until it reaches 230-234°F (or until sirup spins a thread when dropped from s p o o n ; remove pan from heat while testing). Stir in the butter and pecan halves. Continue cooking, stirring occasionally, until mixture reaches 234-240°F (or until a few drops o f sirup form a soft ball in cold water). Remove mixture from heat and remove candy thermometer. Cool 2 to 3 min. without stirring. Gently stir for about 2 min., or until it be­ comes slightly thicker and pecans appear well coated by sugar mixture. Quickly drop by tablespoonfuls onto the aluminum foil or greased waxed paper. The candy will flatten out. Allow to stand until c o o l . W h e n completely cooled, wrap each praline in waxed or glassine paper. Store in a covered container in a cool dry place. About 20 pralines

Hi

—Florida Coconut Pralines Follow A Recipe, substituting granulated s u g a r for the brown sugar and 1 cup finely cut moist shredded coconut (or fresh coconut) for the pecans.

Molasses-Pecan Kisses Butter a 1 5 H x l O % x l - i n . jelly roll pan. Set out a candy thermometer. Set out 4 8 (about 1 cup) pecan halves Mix together in a heavy 3-qt. saucepan 1 cup firmly packed b r o w n s u g a r 1 cup cream 14 c u p light m o l a s s e s 2 t a b l e s p o o n s butter Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Put candy thermometer in place. Cook, stirring constantly, until mixture reaches 250-266°F (or until a small amount o f sirup forms a ball which is pliable yet hard enough to hold its shape in very cold water; remove pan from heat while testing). During cooking wash any crystals from sides o f pan with a pastry brush dipped in water; m o v e candy thermometer to one side and wash down any crystals that may have formed on side o f pan under the ther­ mometer. Remove saucepan thermometer.

from

heat

and

remove

Stir in 1 teaspoon v a n i l l a extract Pour into the buttered pan without scraping bottom and sides o f saucepan. Set aside until just cool enough to hold pan on palm of hand. Cut candy into rectangles about 2/4x114 in. Place a pecan half in center o f each rectangle. Keeping pecan in center, roll candy over pecan half, forming a pecan kiss. Wrap kisses in waxed or glassine paper. Store in a covered container in a c o o l , dry place.

INDEX Ambrosia 48 Banana 48 Pineapple 48 Arroz con Polio 31 Avocado-Grapefruit Salad, Molded 19 Avocado-Kumquat Salad, Molded 19 Bacon-Wrapped S h r i m p . . . . 7 Banana Cream Pie 54 Barbecue Sauce, Mexican . . . 40 Barbecued Lima Beans 42 Beans, String, with Bacon.. 41 Beaten Biscuits 13 Beef and Polenta Pie 27 Beef Stew 26 Biscuits, Beaten 13 Biscuits, Buttermilk 12 Black Bottom Pie 52 Bread, California Fruit-Nut. 14 Brunswick Stew 31 Burgoo 29 Buttermilk Waffles 16 Cakes Hot Milk Sponge 50 Lady Baltimore 48 Spiced Devil's Food 49 Caramel Custard 57 Cheese Log, P l a n t a t i o n . . . . 8 Chess Pie 53 Chicken Batter-Fried 30 Cream-Smothered 30 Fried 30 Gumbo 9 Maryland Fried 30 with Fruit, Spicy 29 with Rice 31 Pies, I n d i v i d u a l . . . . . . . . 32 Salad 18 Chili con Carne 26 Chili Dip 8 Chili Casserole 26 Chocolate Cream Pie 54 Chocolate, Mexican 59 Chowder, Shellfish 10 Citrus-Pecan Mold 19 Cocktail Sauce, Peppy 8 Coconut Cream Pie 54 Coffee 59 Cookies Georgia Pecan K i s s e s . . . . 50 Short'nin' Bread 51 Sour Cream 50

Corn Mexican Pudding, Plantation Corn Bread. Corn Meal Griddlecakes.... Corn Meal Muffins Corn Sticks, Crisp Crab Croquettes Creamy Pudding Cucumber Ice Salad Custard Baked Caramel Soft Deep-Fried Scallops Deep-Fried Shrimp Devil's Food Cake, Spiced.. Eggnog, Holiday Enchiladas Flan Flannel Cakes Floating Island French Dressing Fresh Fruit Salads Fried Chicken Frijoles Frijoles Refritos Fruit-Nut Bread, California. Gazpacho Soup Green-Tomato Pickles, Sweet Griddlecakes, Corn M e a l . . . Guacamole Gumbo, Chicken Ham, Country Baked Cooked Whole Ham, "Fried" with Coffee Gravy with Red Gravy Ham Slice Baked Ginger Pineapple Plum Hominy Grits Hopping John Hot Milk Sponge Cake Hush Puppies Ice • Lemon Mocha Papaya

67

45 45 13 16 13 13 36 56 20 57 57 55 36 36 49 62 24 57 16 55 21 20 30 42 42 14 11 63 16 8 9 22 22 23 23 23 23 23 23 46 44 50 15 58 58 58

Ice Cream Fresh Peach Vanilla Jean Lafitte Salad Julep, Orange Key Lime Pie Lady Baltimore Cake Lemonade, Pink Lemon Ice Lemon-Raisin Buns, Virginia Lima Beans, B a r b e c u e d . . . . Lime Cream Pie Mexican Barbecue Sauce.. . Mexican Chocolate Mexican Corn Mocha Ice Molasses-Pecan Kisses Monterey Jack Muffins, Corn Meal Mushroom Sauce Okra and Corn Orange Blossom Whip Orange Julep Orange Peel, Candied Oyster Loaf, Creamed Oyster Stew Paella Panocha Papaya Ice Pastry for 1-Crust Pie Pattypan Squash, Stuffed... Peachee Milk Drink Peanut Brittle, C r a c k l e . . . . Pear Chip Preserve Pecan Kisses, Georgia Pecan Pie Peppers, Stuffed Perfection Boiled Rice Pickles Sweet G r e e n - T o m a t o . . . . Watermelon Pie Banana Cream Black Bottom Chess Chocolate C r e a m . . . . . . . Coconut Cream Key Lime Lime Cream Pecan Sweet Potato Popovers, Stay-Popped Pork Chops, Stuffed Pork with Barbecue Sauce..

47 47 17 61 54 48 61 58 15 42 54 40 59 45 58 66 38 13 39 43 57 61 64 37 10 32 65 58 51 44 62 64 63 50 52 39 39 63 64 54 52 53 54 54 54 54 52 53 13 24 25

68 Pralines Creole Florida Coconut Raspberry Shrub Rice, Perfection B o i l e d . . . . Rice Waffles Salad Dressings Cooked Fluffy Citrus French Honey French Salads Chicken Citrus-Pecan Mold Colorful Vegetable Cucumber Ice Elegant Chicken Fresh Fruit Jean Lafitte Molded Chicken Molded Avocado-Grape­ fruit Molded Avocado Kumquat Southwestern Salad Bowl. Turkey Sauces Mexican Barbecue Mushroom Peppy Cocktail Spicy Raisin White Scallops, Deep-Fried Scrapple, Vegetable

66 66 60 39 16 21 21 21 21 18 19 19 20 18 20 17 18 19 19 17 18 40 39 8 40 39 36 46

Shellfish Chowder Sherry Wine Jelly Short nin'Bread Shrimp and Avocado C o c k t a i l . . . . Bacon-Wrapped Cooked Deep-Fried Louisiana Style Spread Soup, Gazpacho Soup with Meat Balls (Sopa de Albondigas) Sour Cream Cookies Southwestern Salad Bowl. . . Spanish Cream Spanish Rice Spoon Bread, S o u t h e r n . . . . Squash, Pattypan, Stuffed. . Stew Beef Brunswick Oyster String Beans with B a c o n . . . Stuffed Pattypan S q u a s h . . . Stuffed Peppers Stuffed Pork Chops Sweet Potatoes Candied with Orange Sweet Potato Pie Syllabub Tamale Perfection

10 58 51 8 7 36 36 33 7 11 11 50 17 56 38 14 44 26 31 10 41 44 39 24 43 44 53 62 28

Tea Iced Minted Iced Texas Sparkler Tipsy Squire Tomatoes Creamed Fried Turkey Salad Veal Cutlet in Wine with Olives Vegetable Salad, Colorful... Vegetable Scrapple Waffles Buttermilk Rice Watermelon Pickles White Sauce

60 60 60 61 55 41 41 18 25 19 46 16 16 64 39

General Information Check-List for Successful Baking, A 6 For These Recipes—What to Use 4 How to Cook Vegetables. . . 6 How to Do It 4 Identification of Foods in Center Color Photo 36 It's Smart To Be Careful.. . 4 Oven Temperatures 5 Vegetables, How to B o i l . . . . 6 When You Deep-Fry 5