Chapter III: Part 3

1½ pounds small yellow onions
1 cup water
1 teaspoon salt
1 can (10½ ounces) condensed cream of mushroom soup
Parsley

Peel and quarter onions. Leave very small onions whole. Simmer onions in salted water 15 to 20 minutes, or until just tender. Drain.

Add undiluted soup and simmer 10 to 15 minutes longer. Garnish with parsley before serving.

Salads and Salad Dressings

What better way to serve a variety of fruits, vegetables, even meats—than in a colorful salad? As an appetizer, a side dish, a dessert, or the main course of your meal, a salad brings lots of goodness to your table. Salads can be light or hearty, depending on the ingredients you choose.

Summertime salads often feature a medley of fresh fruits. Tossed green salads are year-round favorites. Salads made from eggs and potatoes, from seafoods, and from meats and cheeses also deserve a place in your meal planning.

Tips on salad making

Selecting top-quality fruits and vegetables is a good start toward a good salad. Fresh food has eye and taste appeal.

Give salad foods the best care to avoid damage and to keep them fresh. If you prepare salad ingredients ahead of time, store them, without dressing, in the refrigerator.

If you plan to use unpeeled fruits or vegetables in a salad, choose those with smooth, tender, colorful skins.

See page 12 for other pointers on selecting fresh fruits and vegetables. You’ll find suggestions for storing them on page 14.

_For appetite appeal_

Chill ingredients before you mix your salad.

For tossed green salads, tear greens into fairly large pieces. This will give your salad more body.

Always thoroughly drain the greens you use in salads.

Vary your salad greens. Try chicory, escarole, endive, kale, spinach, dandelion greens, romaine, watercress, and chinese cabbage.

Some salad fruits are likely to turn dark on standing; dip these in a little citrus juice.

Drain canned fruits and vegetables before you add them to a salad.

Tips on dressings

Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type dressing, but some are good with french or italian dressing (p. 53).

On vegetable salads and vegetable-fruit combinations, try french, italian, thousand island, or Roquefort or blue cheese dressing (p. 53). Fruit salads taste best with sweet dressings—sweet french, orange-honey, or celery seed dressing ([p. 53]).

Prevent sogginess and wilting by using just enough salad dressing to moisten ingredients. Add dressing to raw vegetable salads at the last minute unless your recipe calls for marinated vegetables.

Salad go-togethers

Some salad combinations are traditional—lettuce and sliced tomatoes, canned peaches and cottage cheese. You can make a variety of salads by sometimes contrasting flavors and textures, sometimes complementing them.

Ingredients that go well together in salads are suggested below.

_Fruit salad combinations_

_6 servings_

• Pare and section 2 grapefruit and 3 oranges. For each salad arrange grapefruit and orange sections on a lettuce leaf; garnish with a maraschino cherry half.

• Lightly mix 1½ cups each of cantaloup, honeydew, and watermelon balls or cubes. Serve on crisp salad greens. Allow about ⅔ cup fruit per serving.

• Drain 1 can (13½ ounces) pineapple tidbits; combine with 3 oranges, pared and sectioned, and 1 banana, sliced. Place on crisp salad greens and sprinkle with ¼ cup chopped walnuts. Allow about ½ cup fruit per serving.

• Lightly mix 2 cups cantaloup cubes; ½ cup fresh blueberries; and 1 large banana, sliced. Serve on crisp salad greens; allow about ½ cup fruit per salad.

• Combine 4 peaches, peeled and sliced; ½ cup halved seedless grapes; ½ cup halved, seeded Tokay grapes; and 1 large banana, sliced. Serve on crisp salad greens; allow about ⅔ cup fruit per serving.

_Vegetable salad combinations_

_6 servings_

• Lightly toss together ½ pound young spinach leaves, torn in bite-size pieces; 2 green onions, thinly sliced; and 4 crisp bacon strips, crumbled. Garnish with 2 hard-cooked eggs, chopped.

• Lightly toss together 2 carrots, thinly sliced; ½ head raw cauliflower, thinly sliced; ½ head lettuce, torn in bite-size pieces; ¼ cup chopped green pepper; and 2 tomatoes, cut in wedges.

• Cook, drain, and chill 1 package (10 ounces) frozen mixed vegetables; lightly toss together with ½ head lettuce, torn in bite-size pieces.

_Marinated vegetable salads_

_6 servings_

Asparagus spear salad.—Hard cook 2 eggs; chill. Drain 1 can (1 pound) asparagus spears and marinate overnight in ½ cup sweet french dressing (p. 53). For each salad arrange asparagus spears on a lettuce leaf, top with a strip of canned pimiento, and sprinkle with chopped hard-cooked egg.

Cucumber and onion salad.—Score 2 cucumbers with a fork; pare first, if desired. Slice thinly. Slice ½ medium onion and separate it into rings. Marinate cucumber and onion slices 3 to 4 hours in ½ cup sweet french dressing (p. 53). Serve garnished with tomato wedges.

Green bean salad.—Drain 1 can (1 pound) cut green beans and 1 can (8 ounces) cut wax beans. Thinly slice 1 small onion and separate into rings. Toss beans and onion rings with ½ cup chopped sweet red or green pepper. Marinate overnight in ½ cup sweet french dressing (p. 53).

Three-bean salad.—Drain 8-ounce cans of green beans, wax beans, and kidney beans; continue as directed for green bean salad.

Creamy fruit salad

_6 servings_

1 package (3 ounces) cream cheese
1 tablespoon sirup from canned mandarin oranges
1 can (11 ounces) mandarin orange sections, drained
1 can (13½ ounces) pineapple tidbits, drained
1 cup miniature marshmallows
⅓ cup halved, drained maraschino cherries
Lettuce

Beat cream cheese with liquid from mandarin oranges until creamy. Add oranges, pineapple, and marshmallows; combine gently but thoroughly. Lightly fold in cherries. Chill. Serve in lettuce cups.

_Variation_

_Frozen fruit salad._—Blend ¼ cup mayonnaise with cream cheese and liquid before adding the fruits. Whip 1 envelope of dessert topping mix as directed on package label. Fold whipped topping and cherries into the fruit mixture. Pour into a 1½-quart mold and freeze overnight. Dip in warm water to unmold.

Molded pineapple-carrot salad

_6 servings_

1 package (3 ounces) lemon-flavored gelatin
1 cup shredded raw carrots
1 can (10½ ounces) crushed pineapple, drained
¼ cup raisins
Lettuce
Mayonnaise

Prepare gelatin according to package directions, using pineapple sirup as part of the liquid. Chill until mixture is slightly thickened.

Fold in carrots, pineapple, and raisins; pour into a 1-quart mold. Chill until firm. Serve on lettuce; top with mayonnaise if desired.

Souffle meat salad

_6 servings_

1 package (3 ounces) lemon-flavored gelatin
1 cup boiling water
½ cup cold water
½ cup salad dressing
2 tablespoons vinegar
¼ teaspoon salt
Pepper, as desired
½ cup chopped celery
1 tablespoon chopped parsley
1 tablespoon grated onion
2 cups chopped cooked meat
Salad greens

Dissolve gelatin in boiling water. Add cold water, salad dressing, vinegar, salt, and pepper. Beat until smooth. Chill until slightly thickened.

Whip until fluffy. Fold in celery, parsley, onion, and meat. Pour into a 1-quart mold. Chill until firm.

Unmold on salad greens.

_Variations_

_Souffle poultry salad._—Use 2 cups chopped cooked poultry as the meat.

_Souffle fish salad._—Use 2 cups flaked canned or cooked fish as the meat.

_Menu suggestion_

Serve with broiled tomatoes, asparagus, and have apple pie with cheese for dessert.

Stuffed prune salad

_6 servings_

½ cup creamed cottage cheese
1 to 2 tablespoons milk, if needed
1 to 2 teaspoons grated orange rind, as desired
¼ cup chopped peanuts
¼ teaspoon salt (if peanuts are unsalted)
18 chilled, pitted, cooked prunes
Salad greens

If cottage cheese is dry, soften it with milk. Mix in orange rind, 3 tablespoons peanuts, and salt; stuff into prunes.

Arrange prunes on salad greens and sprinkle with rest of peanuts.

Luncheon chef salad bowl

_6 main-dish salads_

2 medium heads lettuce
8 radishes, thinly sliced
4 green onions, with tops, thinly sliced
3 large ripe tomatoes, cut into 8 wedges each
3 cups cooked ham (about 1 pound), cut into 1-inch cubes
2 cups coarsely shredded Swiss cheese
Croutons (p. 56)
Salad dressing

Wash and drain lettuce. Reserve outer lettuce leaves; tear remaining lettuce into bite-size pieces. Combine torn lettuce, radishes, and green onions; toss lightly.

Line 6 individual salad bowls with lettuce leaves. For each salad, use 2 cups lettuce mixture and top with 4 tomato wedges, ½ cup ham cubes, and ⅓ cup shredded cheese. Top with croutons. Serve with dressing of your choice.

_Menu suggestion_

Serve with garlic bread and have quick cherry cobbler for dessert.

Coleslaw

_6 servings_

1½ teaspoons salt
½ teaspoon dry mustard
White pepper, as desired
¼ cup sugar
2 tablespoons lemon juice
1 tablespoon tarragon vinegar
¼ cup table cream
3 cups coarsely shredded cabbage
¼ cup finely chopped green pepper
1 tablespoon chopped pimiento
½ cup finely chopped celery
2 tablespoons finely chopped onion

Thoroughly mix all ingredients except vegetables.

Combine vegetables; mix well. Gently stir in the dressing. Chill before serving.

Potato salad

_6 servings_

½ cup mayonnaise
1 teaspoon dry mustard
2½ teaspoons salt
2 tablespoons finely chopped onion
2 tablespoons chopped green pepper
¾ cup finely chopped celery
¼ cup sweet pickle relish
1 tablespoon chopped pimiento
6 medium-size boiled potatoes, diced
3 hard-cooked eggs, chopped

Combine ingredients except potatoes and eggs; mix thoroughly. Pour this mixture over potatoes and mix gently. Add chopped eggs. Chill several hours before serving.

_Variation_

_Pea salad._—Use 1 package (10 ounces) frozen peas, cooked and drained, or 1 can (1 pound) peas, drained, in place of potatoes. Reduce salt to 1 teaspoon. Add 1 cup process Cheddar cheese cubes.

Basic french dressing

_About 1 cup_

⅔ cup salad oil
1 tablespoon tarragon vinegar
2 tablespoons lemon juice
1½ teaspoons salt
½ teaspoon paprika
½ teaspoon dry mustard
White pepper, as desired

Thoroughly mix all ingredients. Chill. Shake well just before serving.

_Variations_

_Sweet french dressing._—Increase vinegar to 2 tablespoons and add ¼ cup sugar.

_Italian dressing._—Use ¼ teaspoon white pepper. Add ¼ cup finely chopped onion, 1 teaspoon finely chopped garlic, 2 tablespoons sugar, ½ cup catsup, and ½ teaspoon oregano. Refrigerate, covered, overnight to blend flavors. Strain to remove onion and garlic before serving. About 1½ cups.

Roquefort (blue) cheese dressing

_About 1 cup_

1 cup mayonnaise
1 package (4 ounces) Roquefort or blue cheese, crumbled
2 tablespoons half-and-half or table cream
½ teaspoon tabasco sauce

Mix all ingredients.

Refrigerate until used.

Orange-honey french dressing

_About 1¼ cups_

¼ cup orange juice frozen concentrate
1 tablespoon vinegar
¼ cup honey
½ teaspoon dry mustard
½ teaspoon salt
⅔ cup salad oil

Thoroughly mix all ingredients except salad oil.

Add the oil slowly while beating constantly with rotary or electric beater.

Refrigerate until used.

Celery seed dressing

_About 1 cup_

⅓ cup sugar
2 tablespoons lemon juice
1 tablespoon tarragon vinegar
1½ teaspoons salt
½ teaspoon paprika
½ teaspoon dry mustard
1 teaspoon celery seed
⅔ cup salad oil

Thoroughly mix all ingredients except salad oil.

Add the oil slowly while beating constantly with rotary or electric beater.

Refrigerate until used.

Thousand island dressing

_About 2 cups_

1 cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons chili sauce
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
1 hard-cooked egg, finely chopped

Mix all ingredients except the egg. Gently mix in the chopped egg.

Refrigerate until used.

Soups

Steaming hot, hearty soups and chowders make delicious dishes for luncheon or supper. When they contain substantial amounts of fish, meat, milk, dry beans or peas, they are filling enough to be the main part of your meal. Or you can serve soup with a salad or a sandwich.

Turkey-vegetable soup

_6 servings_

1 small onion, chopped
2 tablespoons butter or margarine
2 cups water
2 chicken bouillon cubes
2 cups cooked turkey, diced
½ cup celery tops and pieces
1½ cups diced potatoes
1 cup diced carrots
2½ cups milk
2 tablespoons flour
1 teaspoon salt
⅛ teaspoon pepper

Cook onion in fat until tender. Add water, bouillon cubes, turkey, and vegetables.

Boil gently, covered, until vegetables are tender.

Stir a little of the milk into the flour until mixture is smooth; add remaining milk, salt, and pepper. Add milk mixture to soup.

Simmer, stirring occasionally to prevent sticking, until soup is slightly thickened.

_Variation_

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

_Menu suggestion_

Serve with a cucumber salad, toast, and cherry pie.

Hearty vegetable soup

_6 servings_

1 cup cooked beef, cut in small pieces
6 cups beef broth
2 cups fresh or canned tomatoes
1 cup diced potatoes
¾ cup diced carrots
½ cup sliced onion
3 cups other uncooked vegetables (green peas, chopped cabbage,
diced celery, cut green beans, chopped green pepper, sliced okra,
diced turnips, cut corn)
1½ teaspoons salt
⅛ teaspoon pepper

Combine beef and broth in a large saucepan. Add remaining ingredients.

Cook, covered, about 35 minutes, or until vegetables are tender.

NOTES: In place of beef broth use 6 beef bouillon cubes and 6 cups water. (Liquid from canned or cooked vegetables may replace some of the water.)

Canned or leftover vegetables may be used instead of uncooked vegetables. Add to soup during last few minutes of cooking.

_Menu suggestion_

Serve with toasted cheese sandwiches and have fruit gelatin for dessert.

Bean soup

_6 servings_

1½ cups dry beans
7 cups water
Ham pieces or ham bone
1 small onion, chopped
2 celery stalks, chopped
1 teaspoon salt
¼ teaspoon pepper

Boil beans in the water for 2 minutes; remove from heat. Let soak in cooking water 1 hour, or overnight if preferred.

Add remaining ingredients. Simmer, covered, until beans are soft, about 2 to 3 hours.

Remove ham bone and partially mash beans before serving soup.

_Menu suggestion_

Serve with coleslaw, cornbread, and apple pie with cheese.

New England fish chowder

_6 servings_

1 pound fish fillets or steaks, fresh or frozen
2 tablespoons chopped bacon or salt pork
½ cup chopped onion
2½ cups diced potatoes
1½ cups boiling water
1 teaspoon salt
Pepper, as desired
2 cups milk
1 tablespoon butter
Chopped parsley

Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.

Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add potatoes, water, salt, pepper, and fish. Cover; simmer 15 to 20 minutes, or until potatoes are tender.

Add milk and butter. Heat. Garnish with parsley.

_Menu suggestion_

Serve with crackers, fruit salad, and chocolate cake.

Manhattan fish chowder

_6 servings_

1 pound fish fillets or steaks, fresh or frozen
¼ cup chopped bacon or salt pork
½ cup chopped onion
2 cups boiling water
1 can (1 pound) tomatoes
1 cup diced potatoes
½ cup diced carrots
½ cup chopped celery
¼ cup catsup
1 tablespoon worcestershire sauce
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
Chopped parsley

Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.

Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add water, vegetables, catsup, and seasonings except parsley. Cover and simmer 40 to 45 minutes, or until vegetables are tender.

Add fish. Cover and simmer about 10 minutes longer, or until fish flake easily when tested with a fork. Garnish with parsley.

_Menu suggestion_

Serve with marinated green bean salad, peaches, and oatmeal cookies.

Croutons

6 servings

3 slices bread
2 tablespoons softened butter or margarine
¼ teaspoon garlic salt
Paprika

Trim crusts from bread. Blend butter or margarine with garlic salt; spread on both sides of bread. Cut bread into cubes; place them on baking sheet and sprinkle with paprika.

Bake at 300° F. (slow oven) until crisp and golden brown, about 20 to 30 minutes.

Serve on soups or salads or as a soup accompaniment.

_Variation_

_Cheese croutons._—Mix bread cubes lightly with ½ cup grated Parmesan cheese before placing on baking sheet.

Creamy potato soup

_6 servings_

5 cups raw diced potatoes
¼ cup finely chopped onion
1½ cups water
3 cups potato cooking liquid and milk
2 tablespoons butter or margarine
2 teaspoons salt
Pepper, as desired
Paprika or chopped parsley

Cook potatoes and onion in water in a covered saucepan until potatoes are tender, about 15 minutes. Drain and mash potatoes; save cooking liquid.

Measure liquid; add enough milk to make 3 cups.

Slowly stir liquid into potatoes; add fat and seasonings.

Simmer a few minutes to blend flavors. Garnish with paprika or parsley.

_Menu suggestion_

Serve with tossed vegetable salad, cheese muffins, and fresh fruit.

Cream of broccoli soup

_6 servings_

1 package (10 ounces) frozen chopped broccoli
1 tablespoon finely chopped onion
¼ cup flour
3 cups vegetable cooking liquid and milk
1 tablespoon butter or margarine
1½ teaspoons salt
Pepper, as desired
1 hard-cooked egg, sliced, if desired

Cook broccoli according to package directions, but omit salt and add onion. Drain; save cooking liquid.

Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, fat, and seasonings.

Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are blended. Garnish with slices of hard-cooked egg, if desired. Serve with croutons (see recipe on this page).

_Menu suggestion_

Serve with meat sandwiches and baked apples.

Sauces and Gravies

Sauces and gravies are not difficult if you begin with these basic recipes. As you become more expert, you can develop your own variations.

White sauce

_1 cup_

_Thin_ _Medium_ _Thick_
Fat
(tablespoons) 1 1 or 2 2 or 3
Flour
(tablespoons) 1 2 3 or 4
Salt
(teaspoon) ¼ ¼ ¼
Milk
(cup) 1 1 1

Melt butter, margarine, or other fat in heavy saucepan. Blend in flour until smooth. Add salt. Add milk slowly, stirring rapidly to prevent lumping. Bring mixture to a boil, stirring constantly. Reduce heat and cook 1 minute, stirring constantly. Remove from heat.

_Thin white sauce_ is used in cream soup, gravy, and in creamed and scalloped vegetables, eggs, fish, and meat.

_Medium white sauce_ is also used in gravy and in creamed and scalloped vegetables, eggs, fish, and meat.

_Thick white sauce_ is used in hollandaise sauce and as a binder for croquettes and souffles.

_Variations_

_Cheese sauce._—Add 1 cup of finely grated cheese to 1 cup hot white sauce, either thin or medium. Stir until cheese is melted, taking care not to overcook.

_Egg sauce._—To 1 cup of hot medium white sauce add: 3 chopped, hard-cooked eggs; 1 tablespoon lemon juice; a few drops of yellow food coloring, if desired. Stir.

_Onion sauce._—Use proportions for medium white sauce. Brown ½ cup of finely chopped onion in fat before adding flour; then continue as directed above. Add white pepper, as desired.

Gravy

For a thin gravy use 1 tablespoon each of flour and fat or drippings to each cup of liquid; for a medium gravy use 2 tablespoons of flour and 1 or 2 tablespoons of fat or drippings, as desired. If drippings are scant, add a bouillon cube or a little meat extract to the liquid.

METHOD 1.—_Use with fat or with drippings containing only fat and browned crusty bits._ Measure fat or drippings. Stir flour into fat; brown over low heat. Add liquid slowly, stirring constantly. Cook until thickened, stirring occasionally. Season to taste.

METHOD 2.—_Use with fat or drippings containing a considerable amount of liquid._ Measure drippings; if necessary add water to make desired amount of liquid. Heat. Combine flour with an equal amount of cold water by stirring or shaking until smooth. Stir slowly into hot liquid. Cook until thickened, stirring occasionally. Season to taste.

Tartar sauce

_About ¾ cup_

½ cup mayonnaise or salad dressing
1 tablespoon chopped olives
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 tablespoon chopped sweet pickle

Combine all ingredients and mix well. Chill. Serve with fish.

Honey-orange sauce

_About 1 cup_

⅓ cup honey
1 tablespoon cornstarch
1 teaspoon grated orange rind
½ cup orange juice
¼ cup water
2 tablespoons butter or margarine

Combine honey, cornstarch, and orange rind in a heavy saucepan. Stir in orange juice and water. Bring to a boil; add fat and blend well. Cool slightly. (Sauce thickens as it cools.)

Can be spooned over warm gingerbread or other desserts.

Sour cream sauce

_About 1 cup_

1 cup sour cream
1 tablespoon chopped fresh or frozen chives or green onion tops
¼ teaspoon salt
3 drops worcestershire sauce
White pepper, as desired

Combine all ingredients thoroughly at least 2 hours before serving. Refrigerate. Serve at room temperature or slightly chilled.

Can be served with broccoli or baked potatoes.

Quick vegetable sauce

_About 2 cups_

1 can (10½ ounces) condensed cream of vegetable, celery, or
mushroom soup
½ cup half-and-half or table cream

Combine ingredients and heat.

Serve over vegetables, meats, or fish.

Mock hollandaise sauce

_About 1 cup_

1 cup thick white sauce, made with 3 tablespoons flour and 3
tablespoons fat (p. 57)
2 egg yolks, slightly beaten
2 tablespoons lemon juice

Make 1 cup of thick white sauce. Add a little hot white sauce to beaten egg yolks; then stir egg mixture into remaining white sauce. Cook 1 minute over low heat.

Stir in lemon juice. Serve immediately.

Can be served with asparagus, broccoli, or spinach.

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

Lemon-butter sauce

_About ⅓ cup_

¼ cup melted butter or margarine
¾ teaspoon salt
¾ teaspoon paprika
1 tablespoon lemon juice
2 teaspoons prepared horseradish

Mix all ingredients well.

Serve hot over vegetables or fish.

Breads and Sandwiches

Hot breads

Bake a batch of homemade bread or yeast rolls, and watch tired appetites perk up. Surprise your family with hot biscuits or muffins.

For a leisurely Sunday breakfast, make waffles or pancakes.

Before using the recipes for breads, see the section on ingredients and measurements (p. 16).

Yeast rolls

_18 to 24 rolls_

1 package active dry yeast or 1 cake compressed yeast
¼ cup warm water (about 110° F.)
¾ cup hot milk
¼ cup shortening or oil
¼ cup sugar
1¼ teaspoons salt
1 egg
About 4 cups flour

Dissolve yeast in water. Mix milk, fat, sugar, and salt in a large mixing bowl. Cool to lukewarm.

Stir in egg and yeast. Add 2 cups flour and beat until smooth. Gradually stir in more flour until dough leaves sides of bowl.

Turn dough out onto lightly floured surface and knead until dough is smooth and elastic.

Place in a lightly greased bowl and turn over once to grease upper side of dough. Cover and let rise in a warm place (80° to 85° F.) until almost double in bulk, 1 to 1¼ hours. Dough should rise until a light touch leaves a slight depression. Press the dough down into the bowl to remove air bubbles.

To make plain rolls, divide dough into small pieces and roll into balls about 1½ inches in diameter. Place in a shallow greased pan with sides touching—or 1 inch apart if you prefer crusty sides.

Cover loosely and let rise in a warm place until double in bulk, 45 minutes to 1 hour.

Bake at 400° F. (hot oven) 15 to 20 minutes.

Brush rolls with melted butter or margarine after removing them from the oven.

_Variations_

_Crescent rolls._—Divide dough into three portions. On a lightly floured surface, roll out each portion into a circle about 10 inches in diameter. Brush with melted butter or margarine. Cut each circle into 6 wedges; roll wedges up tightly, beginning at wide end. Place on greased baking sheet with points down; curve ends to form crescents. Let rise and bake.

_Cinnamon-nut rolls._—Roll dough out on lightly floured surface into a rectangle about ¼-inch thick. Brush with melted butter or margarine. Sprinkle with a mixture of ½ cup sugar and 2 teaspoons cinnamon. Press ½ cup chopped nuts into dough. Roll as for jelly roll; seal edge. Cut into ¾-inch slices. Place close together, cut side down, in a greased shallow baking pan. Let rise and bake.

_Cloverleaf rolls._—Divide dough into very small pieces and roll into balls about ¾ inch in diameter. Dip each ball in melted butter or margarine and place three balls together in a greased muffin tin. Let rise and bake.

Biscuits

_12 biscuits_

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup shortening
About ¾ cup milk

Mix dry ingredients thoroughly. Mix in fat only until mixture is crumbly.

Add most of the milk and stir to mix. Add more milk as needed to make a dough that is soft but not too sticky to knead. Knead dough gently on a lightly floured surface 10 to 12 times. Form into a ball.

Pat or roll dough to ½- to ¾-inch thickness. Cut with a floured biscuit cutter or cut into squares with a knife. Place on an ungreased baking sheet—1 inch apart for crusty biscuits; together for softer biscuits.

Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.

_Variations_

_Cheese biscuits._—Combine ¾ cup shredded sharp or extra sharp cheese with dry ingredients before adding fat.

_Sweet biscuits or shortcake._—Combine 1 tablespoon sugar with dry ingredients. Use ¼ cup butter or margarine for fat. Reduce milk to ⅔ cup. Bake at 425° F. (hot oven) 10 to 15 minutes.

Popovers

_12 popovers_

3 eggs
1 cup milk
2 tablespoons melted fat or oil
1 cup flour
½ teaspoon salt

Grease muffin tins and place them in an oven that is preheating at 450° F. (very hot).

Beat eggs well in a large mixing bowl. Add milk and fat. Mix flour and salt; add to liquid mixture. Beat until smooth.

Fill hot muffin tins half full of batter. Bake at 450° F. 15 minutes; reduce heat to 375° F. (moderate oven) and bake 10 minutes longer. Do not open oven door during baking.

Immediately after baking, insert a paring knife through the top of each popover to allow steam to escape.

Cornbread

_6 servings_

1 cup yellow cornmeal
1 cup flour
4 teaspoons baking powder
¼ or ⅓ cup sugar, as desired
½ teaspoon salt
1 cup milk
1 egg, beaten
¼ cup melted shortening or oil

Mix dry ingredients thoroughly. Combine milk and egg; stir in fat. Add liquid to dry ingredients; stir only enough to mix.

Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 400° F. (hot oven) about 25 minutes, or until lightly browned.

_Variation_

_Corn muffins._—Fill greased muffin tins half full of batter. Bake at 400° F. (hot oven) about 20 minutes. Makes 12 muffins.

Spoonbread

_6 servings_

3 cups milk
1 cup cornmeal
1½ teaspoons salt
2 tablespoons butter or margarine
4 egg yolks, beaten
4 egg whites

Combine milk, cornmeal, and salt. Cook over low heat, stirring constantly, until thickened, about 15 minutes. Mix in fat. Cool to lukewarm. Stir in egg yolks.

Beat egg whites until stiff, but not dry. Fold into mixture; pour into greased 1½-quart casserole.

Bake at 400° F. (hot oven) for 35 to 40 minutes or until set. Serve immediately.

Muffins

_12 muffins_

1 egg
1 cup milk
⅓ cup oil or melted shortening
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup sugar

Beat egg until yolk and white are well blended. Blend in milk and fat.

Mix dry ingredients thoroughly. Add liquid and stir until dry ingredients are barely moistened. Do not overmix. Batter should be lumpy.

Fill greased muffin tins half full of batter. Bake at 400° F. (hot oven) 20 to 25 minutes.

_Variations_

_Blueberry muffins._—Increase sugar to ½ cup. Lightly blend in ¾ cup fresh or drained canned blueberries when combining liquid and dry ingredients. Do not crush berries.

_Bran muffins._—Reduce flour to 1¼ cups. Mix 2 cups bran flakes or raisin bran cereal with dry ingredients before adding liquid.

_Oatmeal-raisin muffins._—Reduce flour to 1¼ cups. Mix 1 cup quick-cooking rolled oats and ½ cup raisins with dry ingredients before adding liquid.

Nut bread

_1 loaf_

⅔ cup sugar
¼ cup shortening
2 eggs
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup orange juice or milk
½ teaspoon vanilla
⅔ cup chopped nuts

Beat sugar, shortening, and eggs until creamy.

Mix flour, baking powder, and salt thoroughly. Stir into egg mixture alternately with liquid and vanilla; stir nuts into last portion of flour mixture before blending it into batter.

Pour into greased 9- by 5- by 3-inch loafpan. Bake at 350° F. (moderate oven) 50 to 60 minutes, or until no batter clings to toothpick inserted in center of loaf. Remove from pan and cool on rack.

Quick coffee cake

_6 servings_

3 tablespoons softened butter or margarine
½ cup granulated sugar
1 egg
1 cup flour
1¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup milk
¼ teaspoon vanilla
⅓ cup brown sugar, packed
½ teaspoon cinnamon
2 tablespoons butter or margarine

Mix 3 tablespoons fat with granulated sugar. Add egg and beat until creamy.

Mix flour, baking powder, and salt thoroughly; add to sugar mixture alternately with milk. Add vanilla. Spread batter evenly in a greased 8-inch square baking pan.

Mix brown sugar and cinnamon and sprinkle over batter. Dot with 2 tablespoons fat. Bake at 350° F. (moderate oven) 25 to 30 minutes.

Pancakes

_About 12 pancakes, 4½ inches in diameter_

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, well beaten
1¾ cups milk
⅓ cup oil or melted fat

Heat griddle while mixing batter. When griddle is hot enough, drops of water sprinkled on it will bounce.

Mix dry ingredients thoroughly. Combine egg with milk and fat. Add to dry ingredients and stir only until combined. Batter will be lumpy.

For each pancake, pour about ¼ cup batter onto hot griddle. Cook until edges become slightly dry and bubbles form on top. Turn and brown the other side.

_Variation_

_Waffles._—Increase eggs to 3. Pour batter into hot waffle iron and bake until steaming has almost stopped.

NOTE: For a lighter-textured waffle, beat egg whites separately until stiff but not dry. Fold into waffle batter.

Sandwiches

Sandwiches play many roles in family fare. You can make them fancy for teas and parties—light for snacks—or hearty for the main course at lunch or supper.

Spread sandwich fillings generously, all the way to the edge of the bread. Fillings should be moist, but not wet. Experiment with new fillings, and with different kinds of bread.

Bacon-cheese sandwiches

_6 servings_

6 slices bacon
6 slices bread
6 slices (1 ounce each) cheese

Cut bacon slices into halves crosswise; fry until most of fat has cooked out.

Preheat oven with broiler pan and rack in place.

Put a slice of cheese on each bread slice. Top with partly cooked bacon.

Place sandwiches under broiler to lightly brown bacon and melt cheese.

Barbecued beef sandwiches

_6 servings_

1½ pounds ground beef
1 cup chopped onion
1 cup chopped celery
1 can (8 ounces) spanish-style tomato sauce
¼ cup catsup
2 tablespoons brown sugar, packed
2 tablespoons vinegar
2 tablespoons barbecue sauce
1 tablespoon worcestershire sauce
1 tablespoon prepared mustard
2 teaspoons salt
Pepper, as desired
6 hamburger buns

Crumble beef into saucepan and brown lightly. Drain off excess fat. Mix in onion and celery. Combine tomato sauce, catsup, brown sugar, vinegar, barbecue sauce, and seasonings. Pour over meat, cover pan, and simmer barbecue 1½ to 2 hours, or until flavors are well blended.

Spoon beef mixture over buns.

Fish-cheeseburgers

_6 servings_

6 frozen fried fish portions or 12 frozen fried fish sticks
6 buttered hamburger buns
6 tablespoons chili sauce
6 slices (1 ounce each) cheese

Place frozen fried fish portions or fish sticks in a single layer on a well-greased baking sheet. Bake at 400° F. (hot oven) 15 to 20 minutes, or until heated through.

Place 1 fish portion or 2 fish sticks on bottom half of each bun on a baking sheet. Top each sandwich with 1 tablespoon chili sauce, a slice of cheese, and other half of bun.

Bake at 350° F. (moderate oven) 8 to 10 minutes, or until cheese melts.

Meat salad sandwiches

_6 servings_

2 cups ground cooked meat
⅓ cup mayonnaise or salad dressing
⅓ cup pickle relish
½ teaspoon salt (omit when ham is used)
Pepper, as desired
12 slices bread
Softened butter or margarine

Combine meat, salad dressing, relish, and seasonings; mix well. Chill.

Spread bread with butter or margarine. Then spread 6 slices with meat mixture and top each with second slice of bread.

_Variations_

_Grilled open-face sandwiches._—Use 6 slices bread. Toast bread on one side under broiler. Spread untoasted side of the bread with butter or margarine and meat mixture. Broil sandwiches until meat browns slightly. Serve piping hot.

_Poultry salad sandwiches._—Use 2 cups of ground cooked poultry as the meat.

Desserts

Dessert adds a touch that gives a good dinner its final, satisfying note.

Before using the dessert recipes in this bulletin, refer to the section on ingredients and measurements (p. 16).

Cake recipes in this publication generally need to be adapted for use in high-altitude areas. Write to your State Experiment Station or contact your county extension agent for information on baking cakes in your area.

For pies and cakes, use pans of the size specified.

To grease pans for cakes, coat lightly with unsalted fat or oil. Then sprinkle lightly with a little flour. Tip pan from side to side to coat evenly; then shake out excess flour.

In recipes that call for greased and floured cakepans, you may use a wax paper lining if you prefer. Cut wax paper to fit the bottom of the pan. Then grease the paper lightly.

Pastry

_8- or 9-inch pastry shell_

1 cup flour
½ teaspoon salt
⅓ cup shortening
About 2 tablespoons cold water

Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly.

Add a little water at a time, blending lightly. Dough should be just moist enough to cling together when pressed.

Shape dough into a ball. Roll out on a lightly floured surface or between two sheets of waxed paper. Fit carefully into piepan. Lift edges and smooth out air bubbles. For baked pastry shell, trim pastry, leaving about 1 inch around the edge. Fold edge under and shape into an upright rim.

Prick bottom and sides well with a fork. Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.

_Variation_

_Two-crust pie._—Double the recipe. Form dough into two balls, one slightly larger than the other. Roll out larger ball of dough and fit into piepan. Roll out remaining dough for top crust; make several slits in crust to let steam escape during baking. Put filling into pastry-lined pan. Top with second crust. Fold edges of crusts under and press together to seal. Bake as directed in pie recipe.

Apple pie

_8-inch pie, 6 servings_

Pastry for 2-crust 8-inch pie (above)
5 cups pared, sliced tart apples
⅔ cup sugar
1 tablespoon cornstarch
½ teaspoon cinnamon
1 or 2 tablespoons butter or margarine, if desired

Prepare unbaked pastry.

Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined pan. Dot with fat, if desired. Top with second crust.

Bake at 400° F. (hot oven) for 40 to 60 minutes, or until filling bubbles and the crust is golden brown.

NOTE: If fruit is sweet, decrease amount of sugar; if unusually tart, increase sugar.

_Variations_

_Blueberry pie._—Use 3 cups fresh blueberries instead of apples. Omit cinnamon and increase cornstarch to 3 tablespoons. Sprinkle fruit with 2 tablespoons lemon juice. Bake 50 to 60 minutes.

_Cherry pie._—Instead of apples, use 1 can (1 pound) pitted red sour cherries, water pack. Do not drain. Omit cinnamon. Increase cornstarch to 2 tablespoons. Add ⅛ teaspoon almond extract and a few drops of red food coloring, if desired. Bake 40 to 45 minutes.

_Peach pie._—Use 3 cups fresh sliced peaches instead of apples. Use only ¼ teaspoon cinnamon. Bake 40 to 50 minutes.

Vanilla cream pie

_8-inch pie, 6 servings_

1 8-inch pastry shell (p. 64)
3 tablespoons cornstarch
¼ cup sugar
½ teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla
½ cup whipping cream
1 tablespoon confectioner’s sugar

Prepare, bake, and cool pastry shell.

Mix cornstarch, sugar, and salt in heavy saucepan. Gradually stir in milk.

Cook over moderate heat, stirring constantly, until thickened. Simmer 1 minute longer.

Stir a little of the hot mixture into egg yolks; then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly. Stir in fat and vanilla.

Set saucepan in cold water to cool. Stir frequently. Change water occasionally.

Pour filling into pastry shell. Chill thoroughly.

Before serving, whip cream until stiff and beat in confectioner’s sugar. Spread over pie.

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

Use whipped dessert topping instead of whipped cream, if desired.

_Variations_

_Coconut cream pie._—Stir ½ to 1 cup shredded coconut, as desired, into the hot filling with fat and vanilla.

_Banana cream pie._—Slice 2 bananas into pie shell before adding filling.

_Chocolate cream pie._—Increase sugar to ¾ cup. Cut 1½ ounces bitter chocolate into cream filling after adding milk.

Graham cracker crust

_8- or 9-inch pie_

⅓ cup butter or margarine
2 tablespoons sugar
1¼ cups graham cracker crumbs

Stir fat and sugar together in a saucepan over low heat until fat is melted. Blend in cracker crumbs. Press evenly into piepan. Chill.

Pecan pie

_9-inch pie, 8 servings_

1 unbaked 9-inch pastry shell (p. 64)
1 cup pecan halves
3 eggs, beaten
½ cup sugar
1 cup dark corn sirup
¼ teaspoon salt
1 teaspoon vanilla
¼ cup melted butter or margarine

Prepare unbaked pastry shell. Spread nuts in bottom of pastry shell.

Combine remaining ingredients and pour over nuts. Bake at 375° F. (moderate oven) 30 to 40 minutes, or until the filling appears set when the pie is gently moved.

Pumpkin pie

_8-inch pie, 6 servings_

1 unbaked 8-inch pastry shell (p. 64)
1 cup canned pumpkin
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
1 cup milk, half-and-half, or evaporated milk
½ cup sugar
1 egg, slightly beaten
½ teaspoon salt

Prepare unbaked pastry shell.

Blend pumpkin and spices thoroughly. Stir in remaining ingredients; mix well. Pour into pastry shell.

Bake at 400° F. (hot oven) about 1 hour. Pie is done when a table knife inserted in center comes out clean. Filling may be soft but will set on cooling.

Quick meringue-topped pie

_8-inch pie, 6 servings_

1 baked 8-inch pastry shell (p. 64)
1 package (3 to 4 ounces) pudding and pie filling mix, any flavor
2 egg whites
¼ teaspoon salt
¼ cup sugar

Prepare pastry shell.

Make pie filling according to package directions. Cool filling slightly; then pour into baked pastry shell.

Beat egg whites until foamy. Add salt and beat until soft peaks form. Add sugar gradually, beating constantly, and continue beating until stiff peaks form.

Pile meringue on pie while filling is still warm. Bake at 350° F. (moderate oven) 15 to 20 minutes, or until lightly browned.

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

Lemon chiffon pie

_8-inch pie, 6 servings_

1 8-inch graham cracker crust (p. 65) or baked pastry shell (p. 64)
1 tablespoon unflavored gelatin
¼ cup cold water
3 egg yolks
½ cup lemon juice
½ teaspoon grated lemon rind
¾ cup sugar
3 egg whites
¼ teaspoon salt

Prepare graham cracker crust or pastry shell.

Soften gelatin in cold water. Beat egg yolks slightly. Add juice, rind, and half the sugar. Cook over low heat, stirring constantly, until mixture begins to thicken, 10 to 15 minutes.

Add gelatin; stir until dissolved. Chill until mixture begins to thicken.

Beat egg whites until foamy. Add salt and beat until soft peaks form. Slowly add remaining sugar, beating constantly until stiff. Fold into chilled mixture.

Pour into crust and chill until firm.

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

_Variation_

_Lime chiffon pie._—Use ½ cup lime juice and ½ teaspoon grated lime rind in place of lemon. Add a few drops of green food coloring to dissolved gelatin before chilling.

Fruit delight pie

_9-inch pie, 8 servings_

1 9-inch graham cracker crust (p. 65)
1 envelope whipped dessert topping mix
1 package (8 ounces) cream cheese, at room temperature
¼ cup confectioner’s sugar
¼ teaspoon vanilla
½ cup chopped pecans
1 cup canned blueberry, peach, or cherry pie filling

Make graham cracker crust.

Prepare whipped dessert topping according to package directions. Beat in cream cheese, sugar, and vanilla until smooth. Stir in nuts.

Pour into pie shell. Top with pie filling. Chill at least 3 hours before serving.

Spiced prune cake

_Two 8- or 9-inch layers_

1 package spice cake mix (for 2-layer cake)
1¼ cups drained, pitted, and chopped cooked prunes

Prepare cake batter according to package directions. Thoroughly mix prunes into cake batter. Pour batter into two greased and floured 8- or 9-inch layer cakepans.

Bake according to package directions but increase baking time by 10 minutes. Cool cake a few minutes before removing from the pans. When cool, frost with creamy white frosting (p. 69).

Velvety white cake

_Two 8-inch layers_

2 cups cake flour
1¼ cups sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup softened butter or margarine or shortening
1 cup milk
4 egg whites, unbeaten
1 teaspoon vanilla
¼ teaspoon almond extract, if desired

Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Add remaining milk, egg whites, and flavoring; beat until creamy.

Pour into two 8-inch greased and floured layer cakepans. Bake at 375° F. (moderate oven) 25 to 30 minutes, or until the cake surface springs back when touched lightly. Cool cake for a few minutes before removing from the pans. When cool, frost as desired.

Gingerbread

_6 to 9 servings_

½ cup shortening
½ cup brown sugar, packed
1 egg
½ cup molasses
1½ cups flour
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon ginger
½ teaspoon cinnamon
½ cup boiling water

Beat shortening and sugar until creamy. Add egg and molasses; beat well.

Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition.

Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 350° F. (moderate oven) 35 to 40 minutes. Serve warm.

Upside-down cake

_6 servings_

2 tablespoons butter or margarine
½ cup brown sugar, packed
6 drained canned peach halves
6 drained maraschino cherries, halved
12 pecan halves
1 recipe quick coffee cake batter (p. 62)

Melt fat in a 9-inch layer cakepan over low heat. Sprinkle brown sugar over fat. Arrange fruit and nuts in sugar mixture.

Prepare coffee cake batter and pour over fruit; spread evenly. Bake at 350° F. (moderate oven) 30 to 40 minutes.

Loosen cake from sides of pan and invert on serving plate. Allow to cool 5 minutes before removing pan.

_Variations_

Use 12 canned apricot halves or 6 canned pineapple slices or 1 cup of drained canned crushed pineapple for the fruit.

_Timesaver_

Instead of quick coffee cake batter, use a 1-layer package of cake mix, prepared by package directions.

Cherry cobbler

_6 servings_

½ recipe sweet biscuit dough (p. 60)
⅔ cup sugar
2 tablespoons cornstarch
1 can (1 pound) pitted red sour cherries, water pack
⅛ teaspoon almond extract
Few drops red food coloring
1 tablespoon butter or margarine

Make biscuit dough but do not roll out.

Blend sugar and cornstarch in a 1-quart saucepan. Gradually stir in cherries. Cook over moderate heat until thickened and clear, stirring constantly. Remove from heat. Add flavoring, food coloring, and fat. Pour into a 1½-quart casserole.

Drop biscuit dough by spoonfuls onto hot cherry mixture. Bake at 425° F. (hot oven) 15 to 20 minutes, or until filling bubbles and topping is lightly browned.

_Timesaver_

_Quick cherry cobbler._—Use 1 can (1 pound 5 ounces) cherry pie filling. Heat to boiling and stir in 1 tablespoon butter or margarine. For biscuit topping, combine 1 cup packaged biscuit mix and 1 tablespoon sugar. Add ⅓ cup milk and 1 tablespoon melted butter or margarine; stir until moistened. Drop by spoonfuls onto hot cherry filling and bake as directed.

Chocolate cake

_Two 8-inch layers_

1¾ cups cake flour
1⅓ cups sugar
1 teaspoon salt
1 teaspoon baking soda
½ cup softened butter or margarine
1 cup milk
1 teaspoon vanilla
2 eggs
2 or 3 ounces (2 or 3 squares) unsweetened chocolate, melted

Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Mix in remaining milk, vanilla, and eggs. Add chocolate; beat until creamy.

Pour into two 8-inch greased and floured layer cake pans. Bake at 350° F. (moderate oven) 30 to 35 minutes, or until the cake surface springs back when touched lightly. Cool cake a few minutes before removing from the pans. When cool, frost with creamy chocolate frosting (this page).

NOTE: For a loaf cake, use a greased and floured 9- by 12-inch cakepan. Bake about 40 minutes.

Creamy white frosting

_For 8-inch layer cake or 9- by 12-inch loaf cake_

About 2½ cups confectioner’s sugar
⅓ cup softened butter or margarine
3 tablespoons milk
1 teaspoon vanilla

Beat about 2 cups of the sugar with all other ingredients until frosting is creamy and smooth. Beat in enough of the remaining sugar for a frosting that will spread evenly. Spread on cooled cake.

_Variation_

_Creamy chocolate frosting._—Mix in 1 or 2 ounces (1 or 2 squares) of melted chocolate. Or increase milk to ¼ cup and use ⅓ cup cocoa. Beat until creamy and smooth.

Caramel-nut frosting

_For 8-inch layer cake or 9- by 12-inch loaf cake_

½ cup butter or margarine
1 cup brown sugar, packed
¼ cup milk
2 cups confectioner’s sugar
⅔ cup finely chopped pecans or walnuts
½ teaspoon vanilla
Nut halves, as desired

Combine, fat, brown sugar, and milk. Cook over medium heat, stirring constantly, only until mixture boils and sugar is dissolved. Cool slightly.

Beat confectioner’s sugar into cooked mixture until frosting reaches spreading consistency. Add chopped nuts and vanilla; mix well.

Spread on cooled cake. Garnish with nut halves.

Orange bavarian cream

_6 servings_

1 tablespoon unflavored gelatin
¼ cup cold water
¾ cup orange juice
2 tablespoons lemon juice
½ teaspoon grated orange rind
⅓ cup sugar
¼ teaspoon salt
1 cup whipping cream
1 cup fresh orange sections, cut in pieces

Soften gelatin in water. Combine fruit juices, orange rind, sugar, and salt; heat to simmering. Dissolve gelatin in hot mixture. Chill until mixture begins to thicken.

Whip cream only until stiff. Fold whipped cream and orange sections into gelatin mixture. Pour into a 1-quart mold and chill until firm.

Oatmeal cookies

_3 to 4 dozen cookies_

1 cup flour
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
1 cup brown sugar, packed
1 egg
¾ teaspoon vanilla
1½ cups quick-cooking rolled oats

Mix flour, baking powder, soda, and salt. Beat shortening and sugar until creamy. Beat in egg and vanilla. Blend in flour mixture. Stir in rolled oats. Chill.

Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Bake at 350° F. (moderate oven) 10 to 15 minutes.

Remove from baking sheet while warm.

_Variations_

_Raisin-oatmeal cookies._—Add ½ cup raisins with the oats.

_Coconut- or nut-oatmeal cookies._—Add ½ cup flaked coconut or ½ cup chopped nuts with the oats.

_Orange-oatmeal cookies._—Add 2 tablespoons orange juice and 1 teaspoon grated orange rind to shortening and sugar mixture. Add ½ cup raisins and ½ cup chopped nuts with the oats. Chill dough thoroughly; drop from teaspoon onto baking sheet.

Peanut butter cookies

_4 to 5 dozen cookies_

1 cup shortening
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2½ cups flour
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon baking powder

Beat shortening and peanut butter until creamy. Gradually add sugars, beating thoroughly after each addition. Beat in eggs and vanilla.

Mix remaining ingredients and blend into peanut butter mixture. Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Flatten each cookie. Criss-cross top of each cookie with a fork, if desired.

Bake at 375° F. (moderate oven) 10 to 15 minutes.

Remove from baking sheet while warm.

_Variation_

_Top-hat cookies._—Roll balls of dough in granulated sugar before placing on baking sheet. Do not flatten. Bake 10 minutes; then remove from oven and press a milk chocolate candy kiss into center of each cookie. Return to oven and bake 2 to 5 minutes longer, or until cookies are done.

Molasses snaps

_3 to 4 dozen cookies_

¾ cup shortening
1 cup brown sugar, packed
2 eggs
¼ cup molasses
2¼ cups flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
½ cup chopped nuts, if desired
½ cup raisins, if desired

Beat shortening and sugar until creamy. Beat in eggs and molasses.

Mix dry ingredients and stir in raisins and nuts, if used. Stir flour mixture into molasses mixture.

Drop dough from a teaspoon onto a lightly greased baking sheet; space cookies about 2 inches apart. Bake at 375° F. (moderate oven) 10 to 12 minutes, or until set but not hard.

Remove from baking sheet while warm.

Chocolate sparkles

_5 to 6 dozen cookies_

1 cup softened butter or margarine
1¼ cups sugar
2 eggs
2 ounces (2 squares) unsweetened chocolate, melted
½ teaspoon vanilla
2⅔ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ cup sugar

Beat fat and 1¼ cups sugar until creamy. Beat in eggs; add melted chocolate and vanilla.

Mix flour, cream of tartar, soda, and salt. Stir into chocolate mixture; blend well. Chill dough.

Shape dough into balls about 1 inch in diameter. Roll balls in ¼ cup sugar and place about 2 inches apart on an ungreased baking sheet. Bake at 400° F. (hot oven) 8 to 10 minutes.

Remove from baking sheet while warm.

_Variations_

_Cinnamon-sugar cookies._—Omit chocolate. Roll balls of dough in a mixture of ¼ cup sugar and 1 tablespoon cinnamon; bake as directed.

_Chocolate chip cookies._—In place of 1½ cups granulated sugar, use ½ cup granulated sugar and 1 cup brown sugar. Beat sugars with butter or margarine. Omit the chocolate. Stir ⅔ cup chopped nuts and 1 package (12 ounces) chocolate chips into the dough. Drop dough from a teaspoon onto an ungreased baking sheet and bake as directed.

Apple crisp

_6 servings_

2 tablespoons granulated sugar
¼ teaspoon cinnamon
4 cups pared, sliced tart apples
¼ cup water
½ cup flour
⅛ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
⅓ cup brown sugar, packed
3 tablespoons softened butter or margarine

Mix granulated sugar with ¼ teaspoon cinnamon; sprinkle over apples and mix lightly. Spread apples in a greased 8- by 8- by 2-inch baking pan. Sprinkle with the water.

Blend flour, salt, cinnamon, nutmeg, and brown sugar. Mix in fat to make a crumbly mixture. Spread over apples. Bake uncovered at 350° F. (moderate oven) 40 minutes or until lightly browned and apples are tender.

Baked apples

_6 servings_

6 large baking apples
6 tablespoons sugar
2 tablespoons butter or margarine
Cinnamon, as desired
½ cup water

Wash and core apples. Pare apples one-third of the way down or slit the skin around the apple about half-way down.

Place apples in a baking dish. Put sugar and butter or margarine in the center of each apple. Sprinkle with cinnamon. Pour the water around apples to prevent sticking.

Bake uncovered at 400° F. (hot oven) until tender, 45 minutes to 1 hour.

_Variation_

_Cranberry-baked apples._—Omit the sugar, fat, and cinnamon. Combine ¾ cup chopped raw cranberries, ½ cup sugar, and 3 tablespoons chopped nuts. Stuff apples with this mixture before baking.

Brownies

_16 brownies_

2 ounces (2 squares) unsweetened chocolate
⅓ cup shortening or oil
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
⅔ cup flour
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped nuts

Melt chocolate and fat together over low heat. Cool slightly. Mix sugar with eggs.

Stir chocolate mixture into eggs gradually. Add vanilla.

Mix dry ingredients, stir in nuts, and add to chocolate mixture.

Spread batter in a greased 8-inch square baking pan. Bake at 350° F. (moderate oven) 25 to 30 minutes or until crust is shiny and brownies begin to shrink from pan. Cool in pan. Cut into 2-inch squares.

_Variation_

_Chewy brownies._—Follow directions above, but omit baking powder.

Baked custard

_6 servings_

4 eggs, slightly beaten
⅓ cup sugar
¼ teaspoon salt
3 cups hot milk
1 teaspoon vanilla
Nutmeg, as desired

Combine eggs, sugar, and salt. Stir in the milk gradually. Add vanilla.

Pour into custard cups. Sprinkle with nutmeg. Set cups in a pan of hot water.

Bake at 325° F. (slow oven) 30 to 40 minutes, or until the tip of a knife inserted in the center comes out clean.

Raisin-nut bread pudding

_6 servings_

2 cups milk
1 tablespoon butter or margarine
¼ cup brown sugar, packed
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
2 egg yolks, slightly beaten
4 slices bread, cut in 1-inch cubes
½ cup raisins
½ cup slivered almonds
2 egg whites
¼ teaspoon salt

Heat milk. Stir in fat, sugar, cinnamon, nutmeg, and vanilla.

Stir a little of the milk mixture into egg yolks; then stir yolks into rest of milk mixture. Add bread cubes, raisins, and half the nuts.