Chapter II: Part 2

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Mix ingredients thoroughly. Press into a 9- by 5- by 3-inch loafpan or shape into loaf.

Bake uncovered at 350° F. (moderate oven) about 1½ hours. Remove from oven and drain off excess fat.

_Menu suggestion_

Serve with green bean-mushroom casserole, baked potatoes, celery sticks and olives, and orange sherbet.

Stuffed green peppers

_6 servings_

3 large green peppers
2 teaspoons salt
Boiling water
1 pound ground beef
1½ cups cooked rice
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
¼ cup chili sauce
2 teaspoons salt
¼ teaspoon pepper
1 egg
2 tablespoons shredded Cheddar cheese

Halve peppers lengthwise; remove stems, seeds, and membranes. Add 2 teaspoons salt to enough boiling water to cover peppers; boil peppers 5 minutes. Drain.

Combine other ingredients except cheese; mix well. Fill pepper halves with this mixture and place in ½ inch of hot water in a baking pan.

Bake uncovered at 350° F. (moderate oven) 45 to 55 minutes. Sprinkle cheese over peppers and bake 5 minutes longer, or just until cheese melts.

_Menu suggestion_

Serve with corn pudding and coleslaw, and have your favorite ice cream for dessert.

Saucy luncheon meat

_6 servings_

2 packages (3 ounces each) cream cheese
2 tablespoons milk
1 pound bologna or other luncheon meat, finely diced
¼ cup finely chopped onion
2 tablespoons sliced ripe olives
2 teaspoons prepared mustard
¾ cup canned condensed cream of mushroom soup
Biscuits, cooked rice, or noodles

Blend cream cheese with milk in top of double boiler. Add meat, onion, olives, mustard, and soup; mix thoroughly. Heat over simmering water 15 to 20 minutes, stirring occasionally. Serve over biscuits, rice, or noodles.

_Menu suggestion_

Serve with kale, carrot and pineapple salad, and chocolate chip cookies.

Beef stew

_6 servings_

⅓ cup flour
1½ teaspoons salt
⅛ teaspoon pepper
1½ pounds boneless stew beef, cut in 1-inch cubes
2 tablespoons fat or oil
3 cups water
3 medium-size onions, sliced
4 medium-size potatoes, cut in 1-inch cubes
5 medium-size carrots, quartered
1½ cups frozen peas
¼ cup water

Combine flour, salt, and pepper; coat meat with seasoned flour. Save remaining flour. Brown meat in hot fat in a 4-quart saucepan.

Add water and cover tightly. Simmer until meat is tender, about 1½ hours.

Add onions, potatoes, and carrots. Cover and simmer 15 minutes.

Add peas. Cover and simmer until all vegetables are tender.

Blend ¼ cup water with remaining flour. Add to stew, stirring gently; cook until thickened.

_Variation_

_Irish stew._—Use lean lamb instead of beef. Add 1 turnip, diced, with potatoes and carrots.

_Menu suggestion_

Serve with tossed green salad and hot biscuits. Have fruit sherbet and cookies for dessert.

Poultry

Serve poultry often—it’s versatile, flavorful, and economical. You can buy chicken and turkey in convenient sizes—chilled or frozen—any day of the year. And for variety, try duck and goose.

_Preparing poultry_

_Ready-to-cook poultry_ needs little preparation before cooking. Inspect for pinfeathers. Wash and drain poultry.

Keep _frozen poultry_ frozen until time to thaw or cook. Frozen poultry usually is thawed before cooking, but poultry parts or whole poultry frozen without giblets can be cooked without thawing. Cooking time will be longer than for unfrozen poultry. Do not thaw commercially frozen stuffed poultry before cooking.

To thaw poultry in the refrigerator, place frozen poultry on a tray or shallow pan to catch the thawing drip; if unwrapped, cover lightly. Remove giblets from cavity when bird is pliable.

If it is not practical to thaw poultry in the refrigerator, immerse poultry in a watertight wrapper in cold water. Change water often to hasten thawing. Or you can partially thaw poultry in the refrigerator and partially in cold water. It takes 1 to 8 hours to thaw poultry in cold water, or 1 to 3 days in a refrigerator.

Cook poultry promptly after thawing. Stuff poultry just before roasting.

_Cooking guides_

Most poultry sold whole can be roasted. Stewing chickens and mature turkeys, however, are more tender if braised or stewed. They are good for stews, or to provide cooked meat for casseroles, sandwiches, and salads.

Broiler or fryer chickens can be roasted, ovenbaked, barbecued, or cooked on a rotisserie as well as broiled or fried. Fryer-roaster turkeys weighing 4 or 5 pounds can be roasted whole, or can be cut into parts and fried or broiled.

Rock Cornish game hens can be cooked like broiler or fryer chickens. Small ducks are suitable for broiling or frying; larger ones, for roasting or rotisserie cooking. Geese roast very well.

Roast poultry uncovered for best color and to reduce splitting and shrinkage. Poultry can be roasted with or without stuffing; unstuffed birds take slightly less time to cook. Cook poultry until tender and juicy; do not overcook.

_Roasting_

Prepare the poultry as directed above. Stuff the body and neck cavities lightly; allow about ½ cup of stuffing per pound of ready-to-cook poultry. See stuffing recipe (p. 28). Or if desired, leave poultry unstuffed.

Fold loose neck skin toward back; fasten with a skewer. Turn wingtips back of heavy wingbone to rest against neck skin. Tuck ends of legs under band of skin at tail or fasten legs together close to body.

To roast poultry, place breast side up on a rack in a shallow pan. Do not cover pan and do not add water.

See roasting guide (p. 28) for approximate times for roasting poultry.

A meat thermometer is the best guide to doneness of turkeys. Insert the thermometer into the center of the inner thigh muscle. Make sure it does not touch the bone.

Salt the giblets and neck, seal them in aluminum foil, and roast along with the poultry. Or simmer them in salted water until tender.

You can baste poultry with pan drippings or a little fat if you like.

If poultry browns early in the roasting period, cover the breast and drumsticks lightly with aluminum foil or with a thin cloth moistened with fat. After poultry is partly roasted, cut band of skin that holds legs together.

Use any one or more of the following ways to tell if poultry is done:

• A meat thermometer inserted in the center of the inner thigh muscle of a turkey reaches 180° to 185° F. If turkey is stuffed, also check stuffing temperature by inserting a thermometer into the body cavity for 5 minutes. Temperature should reach 165° F.

• Drumstick feels soft when you press meaty part with protected fingers.

• Drumstick moves up and down easily and leg joint gives readily.

CAUTION: Do not partly roast poultry on one day and complete roasting the following day.

ROASTING GUIDE

————————————————————+——————————————+——————————————+—————————————
| | Approximate | Internal
|Ready-to-cook | roasting time| temperature
Kind of poultry | weight[10] |at 325° F. for| of poultry
| | stuffed | when done
| | poultry[11] |
————————————————————+——————————————+——————————————+—————————————
| _Pounds_ | _Hours_ | °F.
| | |
Chickens |1½ to 2½ |1 to 2 |
(Broilers, fryers,| | |
or roasters) |2½ to 4½ |2 to 3½ |
| | |
Ducks |4 to 6 |2 to 3 |
| | |
Geese |6 to 8 |3 to 3½ |
|8 to 12 |3½ to 4½ |
| | |
Turkeys |6 to 8 |3 to 3½ | } 180 to 185
|8 to 12 |3½ to 4½ | } in center
|12 to 16 |4½ to 5½ | } of inner
|16 to 20 |5½ to 6½ | } thigh
|20 to 24 |6½ to 7 | } muscle.
————————————————————+——————————————+——————————————+—————————————

[10] Weight of giblets and neck included.

[11] Unstuffed poultry may take slightly less time than stuffed
poultry. Cooking time is based on chilled poultry or poultry that
has just been thawed—temperature not above 40° F. Frozen unstuffed
poultry will take longer. Do not use this roasting guide for frozen
commercially stuffed poultry; follow package directions.

Stuffing

_About 1 quart_

3 tablespoons butter, margarine, or poultry fat
¾ cup chopped celery
3 tablespoons chopped parsley
2 tablespoons chopped onion
1 quart soft breadcrumbs
½ teaspoon savory seasoning
½ teaspoon salt
Pepper, as desired

Melt fat in heavy pan; add celery, parsley, and onion, and cook a few minutes.

Combine all ingredients. Mix lightly but well.

Use to stuff poultry, or bake in a separate pan during the last hour of cooking.

NOTE: Allow about ½ cup stuffing per pound of ready-to-cook poultry. This stuffing may be used for baked fish, if desired.

_Variation_

_Nut stuffing._—Omit parsley and savory seasoning and add ½ cup of chopped nutmeats—roasted almonds, pecans, filberts, or cooked chestnuts.

Braised boneless turkey roast

Place boneless turkey roast on a rack in a pan; insert a meat thermometer in the center of the roast; cover pan tightly. Braise in an oven at 400° F. (hot) until thermometer registers about 170° F. Or, follow cooking directions on package.

NOTE: A 3-pound boneless turkey roast requires about 1½ hours cooking time. If desired, uncover roast last 20 minutes to brown.

Broiled chicken

Plump young chicken, about 1½ to 2¼ pounds ready to cook
Melted fat or oil
Salt and pepper, as desired

Prepare chicken for cooking according to directions on page 26.

Split chicken down the back and, if desired, cut into halves through the breastbone. Break joints and cut off wingtips.

Brush chicken on both sides with melted fat and sprinkle with salt and pepper.

Preheat the broiler and grease broiler rack lightly. Place chicken on the rack, skin side down. Place broiler pan at the distance from heat recommended by the range manufacturer.

Broil chicken 20 to 30 minutes on one side or until browned; turn, brush with fat or oil, and broil until done, 15 to 25 minutes longer.

_Menu suggestion_

Serve with broccoli, creamed potatoes, and lemon chiffon pie.

Stewed chicken

Use a plump stewing chicken, 3 to 4 pounds ready to cook. Or, you can stew a broiler-fryer chicken, although the flavor will be somewhat milder.

Prepare chicken for cooking according to the directions on page 26. Leave whole or cut in serving-size pieces.

Place the chicken in a deep pan. Add enough water to half cover a whole chicken or to cover pieces. Season as desired.

Cover pan and cook over low heat until the chicken is tender—2 to 3 hours for a stewing chicken, 45 minutes to 1 hour for a broiler-fryer.

Cook giblets with the chicken or separately.

Serve stewed chicken in gravy made by thickening the broth, or use in any recipe that calls for cooked chicken.

Fried chicken

Plump young chicken, 1½ to 3 pounds ready to cook
Salt, pepper, flour
Fat or oil

Prepare chicken for cooking according to the directions on page 26. Cut in serving pieces.

Season chicken with salt and pepper and roll in flour.

In a heavy frypan, heat ¼ to ¾ cup fat or oil—just enough to cover bottom of pan. Use moderate heat.

Brown chicken pieces on one side; turn and brown on other side.

Continue to cook slowly, uncovered, until tender. Or, if more convenient, cook in oven at 350° F. (moderate) until tender. Cooking time will be from 30 to 45 minutes.

_Variation_

_Oven-fried chicken._—Prepare the chicken according to directions on page 26. Cut in serving pieces. Preheat oven to 400° F. (hot). Shake or roll chicken pieces in seasoned flour and place in a baking pan containing hot fat (⅛ inch deep or less). Turn pieces to coat both sides with fat. Cook chicken skin side down for 30 minutes; turn; and cook 20 to 30 minutes longer, or until tender.

_Menu suggestion_

Serve with mashed potatoes, carrots, and green salad. For dessert have cherry pie.

Chicken a la king

_6 servings_

1 cup frozen green peas
2 tablespoons finely chopped onion
¼ cup chopped green pepper
⅓ cup boiling water
⅔ cup flour
1 cup cold milk
2 cups chicken broth
2 teaspoons salt
Pepper, as desired
½ teaspoon poultry seasoning
2 cups diced cooked chicken or turkey
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 tablespoon chopped pimiento
Cooked rice, toast, or biscuits

Cook peas, onion, and green pepper in boiling water in a covered pan 5 minutes. Drain; save the liquid.

Blend flour with milk. Combine vegetable cooking liquid, broth, and seasonings; slowly stir in flour mixture. Bring to a boil, stirring constantly; cook 1 minute.

Add chicken, cooked vegetables, mushrooms, and pimiento. Heat thoroughly and serve on rice, toast, or biscuits.

NOTE: Two chicken bouillon cubes and 2 cups of hot water may be used to make broth. Decrease salt to 1 teaspoon.

_Menu suggestion_

Serve with green beans, molded pineapple and carrot salad, and apple crisp.

Turkey-noodle bake

_6 servings_

4-ounce package noodles (about 2 cups uncooked)
¼ cup flour
2 cups mushroom liquid and water
2 chicken bouillon cubes
¼ teaspoon salt
Pepper, as desired
½ teaspoon poultry seasoning
1 tablespoon chopped pimiento
4-ounce can mushroom stems and pieces, drained, chopped
2 cups cooked turkey, cubed
¾ cup shredded sharp process cheese
⅓ cup fine dry breadcrumbs
1 tablespoon butter or margarine

Cook noodles as directed on package; drain.

In a saucepan, blend flour with a little of the liquid to make a paste. Gradually stir in remaining liquid. Add bouillon cubes and seasonings.

Bring to a boil, stirring constantly. Reduce heat to simmer; cook 1 minute longer, stirring as needed.

Add pimiento and mushrooms to sauce.

In a 2-quart casserole place half the noodles and half the turkey in layers. Cover with half the sauce. Repeat layers.

Top with cheese; sprinkle with breadcrumbs; dot with fat.

Bake, uncovered, at 350° F. (moderate oven) 30 to 40 minutes or until bubbly and browned.

_Variation_

_Chicken-noodle bake._—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.

_Menu suggestion_

Serve with buttered beets, coleslaw, and have ice cream for dessert.

Chicken pie

_6 servings, 9- or 10-inch pie_

_Filling_

3 tablespoons chicken fat, butter, or margarine
¼ cup flour
1¼ cups chicken broth
1 cup milk
1½ teaspoons salt
⅛ teaspoon pepper
¼ teaspoon poultry seasoning, if desired
2 cups cooked chicken, diced
1⅔ cups cooked peas and carrots

_Pastry for top crust_

1 cup flour
¾ teaspoon baking powder
½ teaspoon salt
⅓ cup shortening
2½ to 3 tablespoons water

Melt fat for the filling in a saucepan; blend in flour. Add broth, milk, and seasonings. Cook, stirring constantly, until thickened.

Add chicken and vegetables; heat thoroughly.

For the pastry, mix flour, with baking powder and salt.

Mix in fat until mixture is crumbly. Add a little water at a time, blending lightly.

Dough should be just moist enough to cling together when pressed into a ball.

Roll dough on a lightly floured surface; shape to fit top of 9- or 10-inch piepan. Make a few small slits near center.

Pour filling into piepan; top with pastry. Turn under pastry edges and press firmly to pan.

Bake at 400° F. (hot oven) 30 minutes, or until browned.

_Variation_

_Turkey pie._—Use turkey broth and cooked turkey in place of chicken broth and cooked chicken.

_Menu suggestion_

Serve with sliced tomatoes and celery strips and have spicy fruit for dessert.

Braised chicken with vegetables

_6 servings_

½ cup flour
1 teaspoon salt
¼ teaspoon pepper
3-pound ready-to-cook broiler-fryer chicken, cut up
3 tablespoons fat or oil
¾ cup hot water
½ teaspoon salt
1½ cups sliced carrots
3 cups sliced celery
¾ cup finely chopped onion
¾ cup chopped green pepper

Combine flour, 1 teaspoon salt, and pepper; coat chicken pieces with mixture. Brown chicken in hot fat in large frypan. Drain excess fat from pan. Add water and ½ teaspoon salt. Cover tightly and simmer 45 minutes to 1 hour, or until chicken is almost tender.

Add vegetables and cook 20 to 30 minutes longer, or until vegetables are tender.

_Menu suggestion_

Serve with rice, lettuce and tomato salad, and fruit for dessert.

Homemade noodles with chicken

_6 servings_

1 cup flour
1 egg or ¼ cup egg yolks (3 or 4 yolks), slightly beaten
1 tablespoon half-and-half or table cream
1½ teaspoons salt
¾ teaspoon poultry seasoning
Pepper, as desired
5 cups chicken broth
3 cups cubed cooked chicken (p. 29)
Paprika
Parsley

Combine first three ingredients thoroughly and form into a ball. Do not knead. Divide into two parts. Roll each part on lightly floured surface until paper thin. Allow dough to dry 5 to 10 minutes.

With a thin sharp knife, cut dough into strips of desired width and length.

Add seasonings to broth; bring to a boil. Add noodles and boil 9 to 12 minutes, or until tender. Add chicken and continue cooking only until chicken is hot. Sprinkle with paprika and garnish with parsley.

NOTE: One chicken bouillon cube and 1 cup of water may be used for each cup of broth; decrease salt to taste.

_Timesaver_

Use 1½ cups uncooked packaged noodles instead of making noodles.

_Menu suggestion_

Serve with broccoli, tossed vegetable salad, and brownies.

Fish

Fish may be cooked by any of the basic methods with excellent results. Fish should not be overcooked; cook only until it flakes easily when tested with a fork. This will leave the fish moist and tender and will bring out its flavor.

Pan-fried fish fillets or steaks

_6 servings_

2 pounds fish fillets or steaks, fresh or frozen
¼ cup milk
1 egg, beaten
1 teaspoon salt
Pepper, as desired
1½ cups fine dry bread, cereal, or cracker crumbs
Fat or oil

Thaw frozen fish. Cut fish into 6 portions.

Combine milk, egg, salt, and pepper. Dip fish in milk mixture and roll in crumbs.

Place fish in a single layer in hot fat in a 10-inch frypan. Fry over moderate heat 4 to 5 minutes, or until brown. Turn carefully. Fry 4 to 5 minutes longer, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.

_Variation_

_Deep-fat fried fish fillets or steaks._—Prepare fish as for pan-fried fish. Fill fry kettle one-third full of fat; heat to 350° F.

Place fish in a single layer in a fry basket. Fry 3 to 5 minutes, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.

TIMETABLE FOR COOKING FISH

[12] Turn once.

_Menu suggestion_

Serve with tartar sauce, baked potatoes, snap beans, tossed green salad, and upside-down cake.

Salmon loaf

_6 servings_

1 can (1 pound) salmon
½ cup milk
3 cups soft breadcrumbs
¼ cup butter or margarine, melted
⅓ cup salmon liquid
3 egg yolks, beaten
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
1 tablespoon lemon juice
⅛ teaspoon pepper
3 egg whites, stiffly beaten

Drain salmon; save the liquid. Flake salmon.

Heat milk. Add breadcrumbs and butter or margarine and let stand 5 minutes. Add salmon liquid and beat until smooth. Add egg yolks, green pepper, onion, lemon juice, pepper, and salmon; mix well. Fold in egg whites. Pour into a well-greased 1½-quart loafpan.

Bake at 350° F. (moderate oven) 40 to 50 minutes, or until firm in center. Remove from oven and let stand 5 minutes. Loosen from sides of pan with a spatula and invert on a serving platter. Serve plain or with a sauce.

_Menu suggestion_

Serve with onion or pea sauce, scalloped potatoes, lettuce salad, and apple crisp.

Broiled pan-dressed fish

_6 servings_

3 pounds pan-dressed fish, fresh or frozen
¼ cup melted fat or oil
¼ cup lemon juice
1½ teaspoons salt
¾ teaspoon paprika
Pepper, as desired

Thaw frozen fish. Clean, wash, and dry fish.

Combine fat and seasonings. Place fish on well-greased broiler pan. Brush fish inside and out with seasoned fat.

Broil about 4 inches from heat 5 to 8 minutes. Turn fish carefully and brush on remaining fat. Broil 5 to 8 minutes longer, or until fish flake easily when tested with a fork.

_Menu suggestion_

Serve with fried potatoes, spinach, grapefruit salad, and gingerbread.

Baked fish fillets or steaks

_6 servings_

2 pounds fish fillets or steaks, fresh or frozen
2 tablespoons melted fat or oil
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon paprika
Pepper, as desired

Thaw frozen fish. Cut into 6 portions.

Place fish in a single layer, skin side down, in a well-greased baking dish. Combine remaining ingredients and pour over fish.

Bake at 350° F. (moderate oven) 20 to 25 minutes, or until fish flake easily when tested with a fork.

_Menu suggestion_

Serve with french-fried potatoes, cabbage, molded vegetable salad, and lemon chiffon pie.

Oven-fried fish fillets or steaks

_6 servings_

2 pounds fish fillets or steaks, fresh or frozen
½ cup milk
1 teaspoon salt
1½ cups cereal crumbs or toasted fine dry bread crumbs
¼ cup melted fat or oil

Thaw frozen fish. Cut into 6 portions.

Combine milk and salt. Dip fish in milk and roll in crumbs. Place fish in a single layer, skin side down, on a well-greased baking pan. Pour fat over fish.

Bake at 500° F. (extremely hot oven) 10 to 15 minutes, or until fish are brown and flake easily when tested with a fork.

_Menu suggestion_

Serve with broccoli, potatoes with cheese sauce, lettuce salad, and peach crisp.

Baked stuffed fish

_6 servings_

1 dressed fish (3 pounds), fresh or frozen
Salt and pepper, as desired
3 cups stuffing (p. 28)
2 tablespoons melted fat or oil

Thaw frozen fish. Clean, wash, and dry fish.

Sprinkle inside with salt and pepper. Place fish on a well-greased 18- by 13-inch bake-and-serve platter. Stuff fish loosely. Brush fish with fat.

Bake at 350° F. (moderate oven) 45 to 60 minutes, or until the fish flakes easily when tested with a fork.

NOTE: Fish may be baked without stuffing.

_Menu suggestion_

Serve with broiled tomatoes, peas and celery, coleslaw, and fruit pie.

Topsy turvy tuna pie

_6 servings_

1 can (6½ or 7 ounces) tuna
2 tablespoons chopped onion
1 tablespoon tuna oil
1 can (10½ ounces) condensed cream of mushroom soup
2 eggs, beaten
½ cup soft breadcrumbs
6 thin slices lemon or orange
1 package (12 ounces) cornbread or corn muffin mix

Drain tuna; save oil. Flake tuna.

Cook onion in oil until tender. Add soup, eggs, breadcrumbs, and tuna; mix well. Arrange lemon or orange slices on the bottom of a well-greased 10-inch piepan. Pour tuna mixture over fruit slices.

Prepare cornbread mix as directed on package. Spread batter over tuna mixture.

Bake at 400° F. (hot oven) 25 to 30 minutes, or until brown. Remove from oven and let stand 5 minutes. Loosen from sides of pan with a spatula and invert on a serving plate.

_Menu suggestion_

Serve with stewed okra and tomatoes, celery sticks, brownies, and fruit.

Sardine puff

_6 servings_

2 cans (3¾ or 4 ounces each) Maine sardines
8 slices white bread
1½ tablespoons butter or margarine
¼ cup chopped green pepper
¾ cup shredded sharp natural Cheddar cheese
3 eggs
½ teaspoon salt
¼ teaspoon dry mustard
Pepper, as desired
2 cups milk
Paprika

Drain sardines and cut into thirds.

Remove crusts from bread, spread with butter or margarine, and cut bread into ½-inch cubes. Place half the bread cubes in a well-greased 12- by 8- by 2-inch baking dish. Cover with sardines, green pepper, and half the cheese. Top with remaining bread cubes and cheese.

Beat eggs, salt, mustard, and pepper. Add milk and mix well. Pour over bread and sprinkle with paprika.

Bake at 350° F. (moderate oven) 45 to 50 minutes, or until firm in the center. Remove from oven and let stand 5 minutes before serving.

_Menu suggestion_

Serve with green peas, a relish plate, and orange bavarian cream.

Eggs, cheese, dry beans

Main dishes made with eggs, cheese, or dry beans are economical choices for family meals.

_Cooking eggs_

For best eating quality, eggs should be cooked with low to moderate heat, for just the right amount of time. If cooking temperature is too high or the egg is cooked too long, the white becomes tough and the yolk mealy.

Caution on Use of Cracked or Soiled Eggs

Cracked or soiled eggs may contain bacteria that can produce food poisoning. For your protection, use cracked or soiled eggs only when they are thoroughly cooked or when the foods in which they are an ingredient are thoroughly cooked.

In this publication, a warning note is given with each recipe in which cracked or soiled eggs should not be used.

Scrambled eggs

Break eggs into a bowl. Add milk as follows: For creamy scrambled eggs, add 1 tablespoon milk for each ego; for dry scrambled eggs, add ½ tablespoon milk for each egg. For a product with uniform yellow color, beat mixture enough to blend yolks and whites thoroughly. If you prefer scrambled eggs with flecks of yellow and white, beat only slightly. Season with salt and pepper.

Pour the mixture into a heated frypan in which a little fat has been melted. Cook slowly, stirring occasionally to let the uncooked portion flow to the bottom. Cook until the mixture is set, but still moist.

Or, if preferred, use a double boiler. Melt a little fat in the top part, pour in the egg mixture, place over simmering water in the bottom of the boiler, and cook as above.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_Variation_

Before cooking the mixture, add herbs, chopped onion, shredded cheese, or small pieces of cooked bacon or ham.

Eggs cooked in shell

Put eggs in a pan; cover them completely with cold water.

_For soft-cooked eggs_, heat water slowly to simmering. Cover pan and remove from heat. Let stand 3 to 5 minutes; allow the longer time for a larger number of eggs or for a firmer consistency.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_For hard-cooked eggs_, bring water to simmering and simmer 20 to 25 minutes. Do not let the water boil. Serve the eggs hot or plunge them at once into cold running water and leave until cold.

NOTE: The green discoloration that sometimes appears between the white and the yolk of a hard-cooked egg results from a chemical reaction, which is harmless. To help prevent this discoloration, cook eggs at low temperature, avoid overcooking, and cool promptly.

Fried eggs

Heat a small amount of fat in a frypan. Bacon or ham drippings may be used for flavor. Break eggs, one at a time, into a saucer, and slip them into the fat. Sprinkle with salt and pepper. Cook over low heat, basting with the fat, until whites are firm.

Or, if you prefer eggs with less fat, use this “fry-poach” method. Melt a little fat in a frypan over low heat—just enough to grease the bottom. Add eggs one at a time, pour in 2 or 3 tablespoons of water, cover pan tightly, and steam until eggs are done. Season before serving.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

French toast

_6 servings_

4 eggs, beaten
⅔ cup milk
¼ teaspoon salt
12 slices white bread
2 tablespoons fat or oil

Combine eggs, milk, and salt. Dip each side of bread in egg mixture.

Brown on both sides in fat on a hot griddle—3 to 4 minutes on each side. Serve immediately.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_Variation_

Add ½ teaspoon cinnamon or nutmeg to egg mixture before dipping bread.

Plain or french omelet

_6 servings_

6 eggs
¾ teaspoon salt
Pepper, as desired
6 tablespoons milk
3 tablespoons butter or margarine

Beat eggs until yolks and whites are well mixed.

Add salt, pepper, and milk.

Melt the fat in a large frypan and pour in the egg mixture.

Cook over moderate heat. As the omelet cooks, lift edges toward center and tip pan so that the uncooked mixture flows under the cooked portion. Continue cooking until bottom is light brown.

Fold one half of the omelet over the other half and serve at once.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_Variations_

Spread tart jelly or browned mushrooms on half the omelet just before folding.

Sprinkle top of the omelet with shredded cheese, your favorite herbs, or bits of crisp bacon or ham.

Poached eggs

Break eggs into a saucer or custard cup, one at a time, then slip them into gently boiling, salted water—enough water to cover the eggs in a shallow pan.

Reheat water to simmering, take pan from heat, cover. Let stand 5 minutes, or until eggs are of desired firmness. Remove eggs from water and sprinkle with salt and pepper.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

Poached eggs supreme

_6 servings_

1 can (10½ ounces) condensed Cheddar cheese soup
2 tablespoons chopped green pepper
¼ cup process sharp Cheddar cheese spread
6 slices toast
6 eggs

Combine soup and green pepper; heat. Spread cheese on toast. Poach eggs until firm (p. 38). Place eggs on toast and cover with hot soup mixture. Serve immediately.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_Menu suggestion_

Serve with green beans, fruit salad, and oatmeal cookies.

Deviled eggs

_6 servings_

6 eggs
¼ cup mayonnaise
1 teaspoon prepared mustard
½ teaspoon vinegar
¼ teaspoon salt
White pepper, as desired
Paprika

Hard-cook eggs as directed on page 37. Cool eggs under cold running water 5 to 10 minutes. Peel shells from eggs. Cut eggs in half lengthwise. Mash yolks with remaining ingredients except paprika until mixture is smooth. Fill whites with this mixture; sprinkle with paprika.

_Variation_

_Ham-deviled eggs._—Omit salt. Add 1 can (2¼ ounces) deviled ham to yolk mixture.

Baked eggs in hash nests

_6 servings_

1 can (1 pound, 8 ounces) corned beef hash
6 eggs
2 tablespoons fine dry breadcrumbs, if desired
Salt and pepper, as desired
1 tablespoon butter or margarine

Spread hash evenly in a 10½- by 7- by 2-inch baking pan. Form six depressions by pressing the bottom of a ½-cup measure into the hash.

Break an egg into each depression. Sprinkle each egg with breadcrumbs, if desired. Sprinkle with salt and pepper; dot with fat.

Bake at 325° F. (slow oven) 20 to 25 minutes, or until eggs are as firm as desired.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_Menu suggestion_

Serve with mixed vegetables, lettuce wedges, and brownies.

Cooking cheese

Cheese, like eggs, should be cooked at low temperatures and never overcooked.

Melt cheese over simmering water, or add it to a hot mixture. Add cheese to a sauce after the sauce is cooked and heat only long enough to melt the cheese. Add cheese to an omelet just before folding.

Bake casseroles containing cheese at low to moderate temperatures. To keep cheese toppings from toughening or hardening, cover the cheese with crumbs or add cheese just a few minutes before the casserole comes out of the oven.

Cheese blends more readily with other ingredients and melts more quickly if you shred or dice it first.

Spanish rice with cheese

_6 servings_

3 slices bacon
1 small onion, finely chopped
¼ cup chopped green pepper
¼ cup chopped celery
1 cup water
½ teaspoon salt
¾ cup packaged precooked rice
2 cups cooked or canned tomatoes
1 teaspoon sugar
¼ teaspoon worcestershire sauce
1 cup shredded Cheddar cheese

Fry bacon in a heavy 2-quart saucepan. Drain bacon on paper. In 1 tablespoon bacon drippings, lightly brown onion, green pepper, and celery.

Add water and salt; bring to a boil. Stir in rice, tomatoes, sugar, and worcestershire sauce. Simmer until rice is just tender, stirring occasionally.

Crumble bacon and stir into rice mixture. Sprinkle cheese over top. Cover and continue cooking over very low heat until cheese is melted, about 5 minutes.

_Menu suggestion_

Serve with kale, fruit salad, and ice cream.

Pizza

_2 pizzas, 14 inches in diameter_

1 yeast roll recipe (p. 59)
4 cups shredded cheese (Mozzarella, Muenster, Colby, or process
Swiss or Cheddar)
2 cans (8 ounces each) Spanish-style tomato sauce
½ teaspoon oregano
½ cup grated Parmesan cheese

Preheat oven with oven regulator set at broil; leave oven door closed.

Prepare roll dough as directed in recipe, but do not allow to rise. Divide dough into two equal portions; form each into a ball. On a floured surface, roll out each ball of dough into a 14-inch circle. Place on lightly greased pizza pans or baking sheets, turning up edges of dough slightly to form rim.

Sprinkle each pizza with 2 cups shredded cheese. Combine tomato sauce and oregano; spread half the mixture over each pizza. Sprinkle half the Parmesan cheese over each pizza.

Place pizzas in preheated oven and turn oven regulator to 525° F. (extremely hot). Bake 20 to 25 minutes, or until crust is crisp.

NOTE: Any of toppings below may be added before Parmesan cheese. Amounts are for 1 pizza:

1 can (8 ounces) sliced mushrooms, drained
¾ pound ground beef, browned and drained
¼ pound pepperoni, thinly sliced
¾ pound fresh pork sausage, browned and drained

_Menu suggestion_

Serve with mixed vegetable salad and fruit for dessert.

Macaroni with cheese sauce

_6 servings_

¼ cup butter or margarine
¼ cup flour
½ teaspoon salt
2 cups milk
½ teaspoon mustard
1½ cups cut-up processed Cheddar cheese
3 cups cooked macaroni

Melt fat and mix in flour and salt. Add milk slowly, stirring constantly, until sauce starts to boil. Lower heat and cook 3 minutes, or until thick.

Add mustard and cheese. Stir over low heat until cheese softens.

Mix in cooked macaroni and heat through.

_Menu suggestion_

Serve with broiled tomatoes, asparagus, lettuce, and apple crisp.

Baked cheese fondue

_6 servings_

12 slices white bread
¾ pound process Cheddar cheese, thinly sliced
3 eggs, beaten
3 cups milk
½ teaspoon salt
¼ teaspoon pepper
Sage, as desired
1 tablespoon butter or margarine

Grease an 8- by 12- by 2-inch baking dish. Trim crusts from bread. Lay 6 slices in dish; cover with cheese. Top with remaining bread. Combine eggs and milk. Add seasonings and pour over bread. Dot with fat.

Bake at 350° F. (moderate oven) 45 minutes to 1 hour, or until set.

_Variation_

Place a layer of ¾ cup ground cooked ham on top of cheese before topping with bread.

_Menu suggestion_

Serve with peas, coleslaw, and apple pie.

_Cooking dry beans_

Dry beans need soaking before cooking. Use 2½ cups water for 1 cup of blackeye beans (blackeye peas, cowpeas), Great Northern beans, and lima beans. Use 3 cups water for 1 cup of kidney beans, pea (navy) beans, and pinto beans.

To soak them quickly, boil beans 2 minutes, remove from heat, and let stand 1 hour. Or if you prefer, boil beans 2 minutes and let them stand overnight.

Cook the beans in the soaking water. Add 1 teaspoon salt for 1 cup of beans; boil gently for the time given below. One cup of uncooked beans yields about 2½ cups cooked beans.

_Approximate
cooking time
Kind of beans (hours)_

Blackeye (blackeye peas, ½
cowpeas).
Great Northern 1 to 1½
Kidney 2
Lima 1
Pea (navy) 1½ to 2
Pinto 2

Dry beans will cook more quickly if you add baking soda to the water before soaking. If tap water is of medium hardness, adding ⅛ teaspoon soda to the water for each cup of dry beans reduces cooking time about one-fourth. Measure soda exactly; too much soda affects flavor and nutritive value of beans.

To reduce foaming when cooking dry beans, add 1 tablespoon meat drippings or other fat to the cooking water for each cup of beans.

Cooked dry beans may be seasoned and eaten without further cooking, or they may be baked, or combined with other foods.

If acid ingredients like tomatoes, catsup, or vinegar are included in the recipe, add them after the beans are tender. Acids prevent softening of the beans.

Boston baked beans

_6 servings_

2 cups dry navy beans
6 cups (1½ quarts) water
¼ pound salt pork, cut in chunks or slices
1½ teaspoons salt
¼ cup brown sugar, packed
1 teaspoon dry mustard
2 teaspoons chopped onion
½ cup dark molasses

Boil beans in water 2 minutes. Soak 1 hour, or overnight if preferred.

Add salt pork and salt to beans and simmer until beans are tender, about 1½ hours. Drain; save ½ cup liquid. Place beans in a 3-quart casserole.

Combine bean cooking liquid, brown sugar, mustard, onion, and molasses. Pour over beans. Bake uncovered at 350° F. (moderate oven) 1 hour, or until beans are lightly browned on top and of desired consistency.

_Menu suggestion_

Serve with frankfurters or cold cuts, coleslaw, and baked apples.

Vegetables

Knowing how to prepare vegetables to retain their nutritive value and appetite appeal is a test of any good cook. To help you improve your skill with vegetables, here are some cooking tips—

• Boil vegetables in as little water as possible; losses in vitamins and minerals will be less, the less water you use. Serve the cooking liquids with your vegetables, or make them into sauces, gravies, or soups.

• Cook vegetables until just tender, and serve them immediately; they will taste better and retain more nutrients.

• Trim leafy vegetables like lettuce and cabbage sparingly. Use the dark outer leaves—they are especially rich in nutrients. Remove woody midribs from kale leaves—there is little nutritive loss and the kale cooks more uniformly.

Fresh vegetables

_Preparing for cooking_

Wash vegetables thoroughly. Use plenty of water for leafy greens; wash several times, lifting vegetables from the water.

Remove bruised, wilted, or tough parts; trim sparingly.

Soak fresh brussels sprouts and broccoli in cold salt water (2 teaspoons salt for each quart of water) 30 to 60 minutes to remove any insects.

_Cooking times_

In using the Boiling Guide for Fresh Vegetables on the following page, remember that vegetables may require shorter or longer cooking time than given, the exact time depending on quality and variety of vegetable. The altitude at which you live will also affect cooking times; you can shorten the time by cutting, slicing, dicing, or coarsely shredding vegetables.

_Boiling fresh vegetables_

Bring salted water to a boil. One-half to 1 cup water usually is enough for 6 servings of young, tender vegetables. Older root vegetables that need longer cooking may require water to cover. Spinach and other greens need only the water clinging to their leaves from washing if cooked over low heat in a pan with a tight-fitting lid. Tomatoes can be cooked in their own juice.

Add vegetable. Cover, and quickly bring water back to a boil. Reduce heat and cook gently until vegetable is just tender. Start timing after water returns to boiling.

Frozen and canned vegetables

_Frozen._—Cook frozen vegetables according to package directions. For uniform cooking, thaw leafy vegetables just enough to separate the leaves before you put them in boiling water. Partly thaw corn on the cob before cooking it. If necessary, separate pieces of frozen vegetables with a fork during cooking.

_Canned._—Commercially canned vegetables need reheating only. If liquid is not served with the vegetable, save it for other uses. (See Ways to Use Leftovers, p. 75.)

Unless you are absolutely sure home-canned vegetables have been processed correctly, bring them to a rolling boil. Then cover and boil for at least 10 minutes. Boil spinach and corn 20 minutes. If food looks spoiled, foams, or has an off-odor during heating, destroy it.

Serving boiled vegetables

_Hot, seasoned._—Any vegetable or a combination of two or more.

Before cooking, add a pinch of an herb, such as marjoram or thyme. Or after cooking, season with butter, margarine, or drippings—or with salad oil and lemon juice, horseradish, or garlic. Or sprinkle cooked vegetables with herb vinegar or crumbled bacon.

_Mashed._—Potatoes, sweetpotatoes, turnips, rutabagas, kohlrabi, carrots, winter squash.

Drain and mash cooked vegetable. Add hot milk or cream to moisten if needed. Season with salt, pepper, and butter or margarine. Beat until fluffy.

_Creamed._—Peas, carrots, celery, cabbage, asparagus, broccoli, potatoes, snap beans, onions, lima beans, cauliflower, spinach.

For 6 servings, combine 3 cups drained cooked vegetable with 1½ cups medium white sauce (p. 57); heat. You may prefer thin white sauce with potatoes or lima beans.

For quick creamed vegetables, pour 1 can (10½ ounces) undiluted condensed soup—Cheddar cheese or cream of celery or mushroom—over 3 cups drained cooked vegetable; heat.

BOILING GUIDE FOR FRESH VEGETABLES

_Boiling
time
Vegetable (minutes)_

Asparagus:
Whole 10 to 20
Tips 5 to 15
Beans:
Lima 25 to 30
Snap, 1-inch pieces 12 to 16
Beets:
Young, whole 30 to 45
Older, whole 45 to 90
Sliced or diced 15 to 25
Beet greens, young 5 to 15
Broccoli, heavy stalks, split 10 to 15
Brussels sprouts 15 to 20
Cabbage:
Shredded 3 to 10
Quartered 10 to 15
Carrots:
Young, whole 15 to 20
Older, whole 20 to 30
Sliced or diced 10 to 20
Cauliflower:
Separated 8 to 15
Whole 15 to 25
Celery, cut up 15 to 18
Chard 10 to 20
Collards 10 to 20
Corn, on cob 5 to 15
Kale 10 to 15
Okra 10 to 15
Onions 15 to 30
Parsnips:
Whole 20 to 40
Quartered 8 to 15
Peas 12 to 16
Potatoes:
Whole, medium size 25 to 40
Quartered 20 to 25
Diced 10 to 15
Rutabagas, pared, cut up 20 to 30
Spinach 3 to 10
Squash:
Summer, sliced 8 to 15
Winter, cut up 15 to 20
Sweetpotatoes, whole 35 to 55
Tomatoes, cut up 7 to 15
Turnips:
Cut up 10 to 20
Whole 20 to 30
Turnip greens 10 to 30

_Chilled, in salads._—Chill cooked vegetables and marinate them in sweet french or italian dressing. See recipes on page 53.

_With a sauce._—Suggestions for vegetable and sauce combinations follow. Sauce recipes begin on page 57.

• Asparagus—mock hollandaise sauce, lemon-butter sauce, egg sauce.

• Green beans—quick mushroom or celery sauce.

• Broccoli—sour cream sauce, lemon-butter sauce, mock hollandaise sauce.

• Cauliflower—lemon-butter sauce, cheese sauce.

• Peas—onion sauce, quick mushroom or celery sauce.

• Potatoes—sour cream sauce, cheese sauce.

• Spinach—lemon-butter sauce, mock hollandaise sauce, egg sauce.

• Sweetpotatoes—honey-orange sauce.

Panned vegetables

Panning is a good way to cook cabbage, carrots, or corn.

For 6 servings, use 1½ quarts finely shredded cabbage or 1 quart cut corn or thinly sliced carrots.

Heat 1½ to 2 tablespoons butter, margarine, meat drippings, or oil in a heavy pan over moderate heat. Add vegetable and sprinkle with ½ teaspoon salt. Add 3 tablespoons water (6 tablespoons for corn) and cover pan tightly to hold in steam.

Cook over low heat until vegetable is tender; stir occasionally to prevent sticking. Cabbage will require 6 to 8 minutes, carrots about 10 minutes, and corn 15 to 18 minutes.

_Variation_

Add finely chopped onion or onion juice before cooking. Or add bits of crumbled crisp bacon or diced ham to cooked vegetable.

Spinach souffle

_6 servings_

1 package (10 ounces) frozen chopped spinach
1 tablespoon finely chopped onion
¼ cup fat or oil
⅓ cup flour
1½ cups milk
1½ teaspoons salt
¼ teaspoon pepper
4 eggs, separated
½ teaspoon cream of tartar

Cook spinach as directed on package, but omit salt. Drain.

Lightly brown onion in fat in a heavy 1-quart saucepan. Blend in flour. Slowly stir in milk. Bring to a boil, stirring constantly. Reduce heat and cook 1 minute more, stirring constantly. Add salt, pepper, and spinach.

Beat egg yolks slightly; stir in a little of hot mixture. Then stir egg yolks into remaining hot mixture and cook 1 minute more. Cool slightly.

Add cream of tartar to egg whites and beat until stiff but not dry. Fold in spinach mixture. Pour into a greased 2-quart casserole. Set casserole in a pan of hot water.

Bake at 350° F. (moderate oven) about 1¼ hours. Souffle is done when a knife inserted in the center comes out clean.

Broiled tomatoes

_6 servings_

3 large or 6 small ripe tomatoes
Salt and pepper, as desired
2 teaspoons butter or margarine
2 tablespoons fine dry breadcrumbs

Wash tomatoes; cut off stem ends. Cut large tomatoes in 1-inch slices; cut small tomatoes in half crosswise.

Place cut side up on broiler rack. Sprinkle with salt and pepper. Dot each slice with fat and sprinkle with breadcrumbs.

Broil until tomatoes are soft and crumbs lightly browned, 5 to 7 minutes.

Sweetpotatoes in orange shells

_6 servings_

3 oranges
1 can (1 pound) sweetpotatoes, undrained
2 tablespoons butter or margarine, melted
3 tablespoons brown sugar, packed
½ teaspoon salt
¼ cup flaked coconut
6 miniature marshmallows

Squeeze oranges; save juice.

Remove membranes from orange shells.

Mash sweetpotatoes. Blend in 3 tablespoons orange juice, fat, brown sugar, and salt. Stir in coconut.

Spoon sweetpotato mixture into the orange shells. Place in a shallow baking pan.

Bake at 350° F. (moderate oven) for 20 to 30 minutes, or until lightly browned on top.

Top with marshmallows and bake about 5 minutes longer to melt and brown marshmallows.

Hungarian cabbage

_6 servings_

2 slices bacon
2 quarts coarsely shredded cabbage (about 1 pound)
¾ teaspoon salt
Pepper, as desired
2 tablespoons vinegar
2 tablespoons water

Fry bacon until crisp; remove from pan. Add remaining ingredients to fat in pan.

Cover tightly and cook over low heat, stirring occasionally, for 20 to 25 minutes. Cabbage should be tender but crisp.

Crumble bacon over top before serving.

Stewed okra and tomatoes

_6 servings_

1 small onion, chopped
2 tablespoons fat or oil
1 package (10 ounces) frozen okra
1 can (1 pound) tomatoes
½ teaspoon salt
¼ teaspoon pepper

Cook onion in fat in saucepan over moderate heat until lightly browned.

Add remaining ingredients and cook until okra is tender and mixture thickens, 10 to 15 minutes. Stir occasionally to prevent sticking.

Quick cauliflower au gratin

_6 servings_

2 packages (10 ounces each) frozen cauliflower
1 can (10½ ounces) condensed Cheddar cheese soup
2 tablespoons fine dry breadcrumbs
1 teaspoon melted butter or margarine

Cook frozen cauliflower according to package directions.

Drain cauliflower and place in a greased 1-quart casserole. Pour undiluted soup over cauliflower. Mix crumbs with fat and sprinkle over top. Bake at 350° F. (moderate oven) 20 to 30 minutes, or until sauce bubbles and crumbs are brown.

NOTE: Two pounds of fresh cauliflower, separated into small flowerets and cooked until tender, can be used instead of frozen cauliflower.

_Variation_

_Quick spinach au gratin._—Use 2 packages (10 ounces each) frozen chopped spinach. Crumble 6 slices crisp fried bacon over mixture before topping with crumb mixture.

Lima bean creole

_6 servings_

2 packages (10 ounces each) frozen lima beans
6 slices bacon
¼ cup finely chopped onion
2 tablespoons chopped green pepper
½ teaspoon salt
Pepper, as desired
2 cups cooked or canned tomatoes

Cook beans as directed on package; drain.

Fry bacon; drain on absorbent paper. In 2 tablespoons bacon drippings, brown onion and green pepper. Crumble bacon. Add browned onion and green pepper, bacon, seasonings, and tomatoes to beans. Cover and simmer gently 15 minutes.

_Variations_

_Green bean creole._—Use 2 packages (10 ounces each) frozen cut green beans instead of lima beans.

_Eggplant creole._—Use 1 medium-size eggplant, pared and cubed, instead of beans. Do not cook eggplant before combining with other ingredients. Increase salt to 1 teaspoon. Cook 15 to 20 minutes, until eggplant is tender.

Scalloped zucchini squash

_6 servings_

6 cups thinly sliced zucchini squash
1 cup boiling water
¾ cup medium white sauce (p. 57)
2 eggs, beaten
1 teaspoon salt
½ teaspoon worcestershire sauce
1 teaspoon finely chopped onion
¼ cup fine dry breadcrumbs
1 tablespoon butter or margarine, melted

Cook squash in boiling water until tender, about 5 minutes. Drain.

Make white sauce.

Stir a little hot white sauce into beaten eggs; then gradually stir eggs into remaining sauce. Stir in salt, worcestershire sauce, onion, and cooked squash.

Put in a greased 1-quart casserole. Mix breadcrumbs with fat; sprinkle over squash mixture. Bake at 325° F. (slow oven) about 35 minutes.

Ham-seasoned green beans

_6 servings_

1½ pounds green beans, broken into short pieces
2 small onions, quartered
½ stalk celery, sliced
About 2 ounces cooked ham, cut into bite-sized pieces
2 teaspoons salt
Pepper, as desired
½ cup water
1 tablespoon butter or margarine

Place beans in a 2-quart saucepan. Add remaining ingredients. Simmer until beans are tender, 12 to 20 minutes.

NOTE: Instead of fresh green beans, use 2 packages (10 ounces each) frozen cut green beans.

Harvard beets

_6 servings_

3 tablespoons cornstarch
⅓ cup sugar
¾ teaspoon salt
1½ cups beet liquid (or beet liquid plus water)
2 tablespoons vinegar
1½ tablespoons butter or margarine
3 cups sliced cooked or canned beets

Mix cornstarch, sugar, and salt. Blend in beet liquid, vinegar, and fat. Cook over moderate heat, stirring constantly, until thickened.

Add beets to sauce. Let stand 10 minutes, if desired, to blend flavors. Heat to serving temperature.

Eggplant casserole

_6 servings_

2 cups pared, cubed eggplant
2 tablespoons finely chopped onion
¼ cup water
2 eggs, slightly beaten
2 slices soft bread, torn in very small pieces
½ cup milk
1 teaspoon salt
Pepper, as desired
1¼ cups shredded sharp Cheddar cheese

Cook eggplant and onion in unsalted water until eggplant is tender, about 7 minutes; drain. Combine all ingredients except ¼ cup cheese; mix well. Pour into a greased 1-quart casserole. Bake uncovered at 350° F. (moderate oven) 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.

Glazed carrots

_6 servings_

2 tablespoons butter or margarine
¼ cup brown sugar, packed
1 tablespoon water
3 cups cooked carrots, cut in strips

Blend fat, sugar, and water in a heavy fry pan over low heat. Add carrots. Cook over low heat 5 to 10 minutes, turning carrots to coat all sides with sirup. Keep heat low to prevent scorching.

Potato patties

_6 patties_

2 cups seasoned mashed potatoes
1 egg or 2 egg yolks, slightly beaten
1 tablespoon finely chopped onion
1 tablespoon chopped green pepper
2 tablespoons fat or oil

Combine all ingredients except fat; mix well. Shape into six patties. Brown well in hot fat, about 4 minutes on each side.

NOTE: Leftover mashed potatoes or instant mashed potatoes, prepared according to package directions, may be used in this recipe.

Stuffed baked potatoes

_6 servings_

6 medium-size baking potatoes
1 package (3 ounces) cream cheese, at room temperature
⅓ cup milk
1 teaspoon salt
⅓ cup butter or margarine
Paprika

Rub potatoes with a little fat if soft skins are desired. Bake at 425° F. (hot oven) 50 to 60 minutes, or until potato is soft when pressed. Slash tops lengthwise and crosswise. Fold back flaps, scoop out inside, and mash thoroughly.

Soften cream cheese and blend in milk, salt, and fat until smooth and creamy. Add cream cheese mixture gradually to hot potato, blending thoroughly.

Stuff skins with potato mixture. Sprinkle with paprika. Return to oven a few minutes to brown tops.

Green bean-mushroom casserole

_6 servings_

2 packages (10 ounces each) frozen cut green beans
¼ cup finely chopped onion
¼ cup water
1 teaspoon salt
1 can (10½ ounces) condensed cream of mushroom soup
1 can (4 ounces) mushroom stems and pieces, drained, chopped
½ cup canned french-fried onion rings

Cook beans and chopped onion in water with salt until beans are tender, 12 to 15 minutes. Drain.

Stir in undiluted soup and mushrooms. Pour into greased 1½-quart casserole. Top with onion rings. Cover and bake at 350° F. (moderate oven) 30 minutes, or until mixture is heated through and top is brown.

Onions in mushroom sauce

_6 servings_

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Family fareChapter II: Part 2

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