TIMETABLE FOR COOKING FISH
FOOTNOTES:[12]Turn once.
[12]Turn once.
6 servings
1 can (1 pound) salmon½ cup milk3 cups soft breadcrumbs¼ cup butter or margarine, melted⅓ cup salmon liquid3 egg yolks, beaten2 tablespoons finely chopped green pepper2 tablespoons finely chopped onion1 tablespoon lemon juice⅛ teaspoon pepper3 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.
6 servings
3 pounds pan-dressed fish, fresh or frozen¼ cup melted fat or oil¼ cup lemon juice1½ teaspoons salt¾ teaspoon paprikaPepper, 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.
6 servings
2 pounds fish fillets or steaks, fresh or frozen2 tablespoons melted fat or oil2 tablespoons lemon juice1 teaspoon salt½ teaspoon paprikaPepper, 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.
6 servings
2 pounds fish fillets or steaks, fresh or frozen½ cup milk1 teaspoon salt1½ cups cereal crumbs or toasted fine dry bread crumbs¼ 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.
6 servings
1 dressed fish (3 pounds), fresh or frozenSalt and pepper, as desired3 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.
6 servings
1 can (6½ or 7 ounces) tuna2 tablespoons chopped onion1 tablespoon tuna oil1 can (10½ ounces) condensed cream of mushroom soup2 eggs, beaten½ cup soft breadcrumbs6 thin slices lemon or orange1 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.
6 servings
2 cans (3¾ or 4 ounces each) Maine sardines8 slices white bread1½ tablespoons butter or margarine¼ cup chopped green pepper¾ cup shredded sharp natural Cheddar cheese3 eggs½ teaspoon salt¼ teaspoon dry mustardPepper, as desired2 cups milkPaprika
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.
Main dishes made with eggs, cheese, or dry beans are economical choices for family meals.
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.
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.
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.
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.
6 servings
4 eggs, beaten⅔ cup milk¼ teaspoon salt12 slices white bread2 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.
6 servings
6 eggs¾ teaspoon saltPepper, as desired6 tablespoons milk3 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.
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.
6 servings
1 can (10½ ounces) condensed Cheddar cheese soup2 tablespoons chopped green pepper¼ cup process sharp Cheddar cheese spread6 slices toast6 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.
6 servings
6 eggs¼ cup mayonnaise1 teaspoon prepared mustard½ teaspoon vinegar¼ teaspoon saltWhite pepper, as desiredPaprika
Hard-cook eggs as directed on page37. 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.
6 servings
1 can (1 pound, 8 ounces) corned beef hash6 eggs2 tablespoons fine dry breadcrumbs, if desiredSalt and pepper, as desired1 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.
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.
6 servings
3 slices bacon1 small onion, finely chopped¼ cup chopped green pepper¼ cup chopped celery1 cup water½ teaspoon salt¾ cup packaged precooked rice2 cups cooked or canned tomatoes1 teaspoon sugar¼ teaspoon worcestershire sauce1 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.
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 sauce½ teaspoon oregano½ 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, drained¾ pound ground beef, browned and drained¼ pound pepperoni, thinly sliced¾ pound fresh pork sausage, browned and drained
Menu suggestion
Serve with mixed vegetable salad and fruit for dessert.
6 servings
¼ cup butter or margarine¼ cup flour½ teaspoon salt2 cups milk½ teaspoon mustard1½ cups cut-up processed Cheddar cheese3 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.
6 servings
12 slices white bread¾ pound process Cheddar cheese, thinly sliced3 eggs, beaten3 cups milk½ teaspoon salt¼ teaspoon pepperSage, as desired1 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.
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.
Dry beans will cook more quickly if you add baking soda to the water before soaking. If tap water is of medium hardness, adding â…› 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.
6 servings
2 cups dry navy beans6 cups (1½ quarts) water¼ pound salt pork, cut in chunks or slices1½ teaspoons salt¼ cup brown sugar, packed1 teaspoon dry mustard2 teaspoons chopped onion½ 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.