Cherry Sauce

Cherry Meat Muffins

MENU IDEACherry Meat MuffinsBaked PotatoesAsparagusHead Lettuce SaladHard RollsButter or MargarineLemon Chiffon CakeBeverage

1 12-ounce can luncheon meat, ground1 cup soft bread crumbs1 egg, well beaten2 tablespoons brown sugar1 teaspoon prepared mustard

1 12-ounce can luncheon meat, ground

1 cup soft bread crumbs

1 egg, well beaten

2 tablespoons brown sugar

1 teaspoon prepared mustard

Combine ingredients in order given, mix thoroughly. Pack mixture into medium-size muffin pans, filling each ⅔ full. Bake in slow oven (300° F.) for 30 to 45 minutes. Serve with Cherry Sauce. 3 to 4 servings.

1 tablespoon cornstarch¼ cup sugar1 cup cherry juice1 cup pitted red cherries

1 tablespoon cornstarch

¼ cup sugar

1 cup cherry juice

1 cup pitted red cherries

Combine cornstarch, sugar and cherry juice. Cook over low heat, stirring constantly until thick and clear. Add cherries and serve hot over meat muffins.

_Recipes for_ VARIETY MEATS

Heart Andalouse

MENU IDEAHeart AndalouseRice and PeasTossed Green SaladSalt SticksButter or MargarineLemon Chiffon PieBeverage

1 pound beef or veal heart1 cup water1 teaspoon salt1 No. 1 can condensed tomato soup¼ pound cheddar cheese, grated1 tablespoon Worcestershire sauce¼ cup flour½ cup milk2 cups hot cooked rice1 No. 303 can or 1 12-ounce package frozen peas, cooked

1 pound beef or veal heart

1 cup water

1 teaspoon salt

1 No. 1 can condensed tomato soup

¼ pound cheddar cheese, grated

1 tablespoon Worcestershire sauce

¼ cup flour

½ cup milk

2 cups hot cooked rice

1 No. 303 can or 1 12-ounce package frozen peas, cooked

Wash heart and remove hard parts. Cut in ¾-inch cubes. Add water and salt. Cover closely, cook slowly 1½ hours. Add tomato soup, cheese and Worcestershire sauce. Continue cooking until cheese is melted. Make a paste of flour and milk and thicken heart mixture. Serve over rice and peas. 6 servings.

Liver Rolls

MENU IDEALiver RollsFried Potatoes and OnionsStuffed Tomato SaladFrench BreadButter or MargarinePineapple-Mint SundaeChocolate BrowniesBeverage

6 slices beef or pork liver, cut ¼-inch thick1 teaspoon salt½ teaspoon pepper⅛ teaspoon thyme6 pork sausage links1 tablespoon lard1 cup tomato sauce

6 slices beef or pork liver, cut ¼-inch thick

1 teaspoon salt

½ teaspoon pepper

⅛ teaspoon thyme

6 pork sausage links

1 tablespoon lard

1 cup tomato sauce

Trim membrane from liver, sprinkle with seasonings. Roll each slice with a sausage link in center; fasten with a wooden pick. Brown slowly in lard, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 minutes or until tender. 6 servings.

Smoked Tongue Rarebit

MENU IDEASmoked Tongue RarebitBoiled RiceButtered PeasCucumber-Onion SaladHard RollsButter or MargarineSouthern Marble CakeBeverage

10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue2 tablespoons butter or margarine2 tablespoons flour¼ teaspoon paprika¼ teaspoon dry mustard1 cup milk1 cup grated cheddar cheese½ teaspoon Worcestershire sauce

10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue

2 tablespoons butter or margarine

2 tablespoons flour

¼ teaspoon paprika

¼ teaspoon dry mustard

1 cup milk

1 cup grated cheddar cheese

½ teaspoon Worcestershire sauce

Cut tongue into thin strips, about 3 inches long. Melt butter or margarine. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese and cook very slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve over rice, if desired. 4 to 6 servings.

Sweetbread Grill

MENU IDEASweetbread GrillMashed PotatoesGreen BeansTomato-Cucumber SaladCloverleaf RollsButter or MargarineChocolate Fudge CakeBeverage

1 pound sweetbreads1 quart water1 teaspoon salt1 tablespoon vinegar or lemon juice6 slices Canadian-style bacon cut ¼-inch thick6 pineapple slices2 tablespoons butter or margarine, melted

1 pound sweetbreads

1 quart water

1 teaspoon salt

1 tablespoon vinegar or lemon juice

6 slices Canadian-style bacon cut ¼-inch thick

6 pineapple slices

2 tablespoons butter or margarine, melted

Wash sweetbreads. Add water, salt and vinegar or lemon juice. Simmer 20 minutes. Drain. Remove membrane and divide sweetbreads into 6 servings. Place Canadian-style bacon slices and pineapple on broiler rack. Insert broiler pan and rack so the surface of the meat and pineapple is about 3 inches from the heat. Broil 4 minutes, turn meat and pineapple. Arrange a slice of Canadian-style bacon on each pineapple slice and top with sweetbreads. Brush sweetbreads with butter or margarine. Continue broiling 3 to 4 minutes or until lightly browned. 6 servings.

[1]Hams now on market which require shorter cooking period due to method of processing

[2]This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal preference as to crispness.

_Recipes for_ BAKED GOODS

1 unbaked 9-inch pie crust(See recipe below.)3 tablespoons sugar½ teaspoon salt1 teaspoon cinnamon½ teaspoon ground ginger½ teaspoon nutmeg1 No. 303 can or 2 cups canned pumpkin⅔ cup brown sugar2 eggs, beaten1 cup evaporated milk½ cup water

1 unbaked 9-inch pie crust(See recipe below.)

3 tablespoons sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

1 No. 303 can or 2 cups canned pumpkin

⅔ cup brown sugar

2 eggs, beaten

1 cup evaporated milk

½ cup water

Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk and water. Add scalded milk, stirring until evenly blended. Pour into unbaked pie crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed.

2 tablespoons butter or margarine¼ cup brown sugar1 tablespoon grated orange rind¾ cup whole pecans

2 tablespoons butter or margarine

¼ cup brown sugar

1 tablespoon grated orange rind

¾ cup whole pecans

Combine butter or margarine, brown sugar, grated orange rind and whole pecans.

(8 or 9-inch Single Pie Crust)1 cup sifted enriched flour¾ teaspoon salt4 to 6 tablespoons lard2 to 4 tablespoons cold water

(8 or 9-inch Single Pie Crust)

1 cup sifted enriched flour

¾ teaspoon salt

4 to 6 tablespoons lard

2 to 4 tablespoons cold water

Add salt to flour. Cut lard into flour until crumbs are about size of small peas. Add cold water, a little at a time, mixing quickly and evenly through flour with a fork until dough just holds in a ball. Use as little water as possible. Roll to about ⅛ inch in thickness. Line pie pan. Bake according to directions in recipe. For baked crust prick bottom of shell with a fork before baking. Bake in hot oven (450° F.) 8 to 10 minutes.

1 cup raisins1 large orange1¾ cups sifted enriched flour1 teaspoon baking soda¼ teaspoon salt½ cup lard1 cup sugar2 eggs¾ cup sour milk½ cup chopped walnuts

1 cup raisins

1 large orange

1¾ cups sifted enriched flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup lard

1 cup sugar

2 eggs

¾ cup sour milk

½ cup chopped walnuts

Line two 8-inch cake pans with waxed paper. Grind raisins and seeded orange with fine blade of food grinder. Sift flour, baking soda and salt together. Cream lard with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour milk, mixing thoroughly after each addition. Add raisins, oranges and chopped nuts. Pour batter into pans and bake in a moderate oven (375° F.) for 30 minutes. Cool and frost with Uncooked Penuche Frosting.

¼ cup butter or margarine6 tablespoons brown sugar2 cups sifted confectioners’ sugar3 tablespoons cream or top milk1 teaspoon vanilla

¼ cup butter or margarine

6 tablespoons brown sugar

2 cups sifted confectioners’ sugar

3 tablespoons cream or top milk

1 teaspoon vanilla

Cream butter or margarine with brown sugar until light and fluffy. Add confectioners’ sugar and continue creaming. Add cream and vanilla and beat until frosting is light and fluffy.

1½ cups sifted enriched flour½ teaspoon baking soda¾ teaspoon baking powder½ teaspoon salt1 teaspoon cinnamon½ teaspoon ground cloves½ cup lard1 cup brown sugar¼ cup milk1 egg¼ pound pitted dates, chopped½ cup chopped walnuts

1½ cups sifted enriched flour

½ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground cloves

½ cup lard

1 cup brown sugar

¼ cup milk

1 egg

¼ pound pitted dates, chopped

½ cup chopped walnuts

Sift together 1¼ cups flour, baking soda, baking powder, salt, cinnamon and cloves. Mix remaining ¼ cup flour with chopped dates. Cream lard with brown sugar until light and fluffy. Add egg and mix well. Add sifted dry ingredients alternately with milk to creamed mixture. Stir in floured dates and nuts. Drop by teaspoonfuls on greased cooky sheets. Bake in a moderate oven (375° F.) for 10 to 15 minutes. Yield: 3 dozen.

2 cups sifted enriched flour1 tablespoon baking powder¾ teaspoon salt4 to 6 tablespoons lard⅓ to ½ cup milk

2 cups sifted enriched flour

1 tablespoon baking powder

¾ teaspoon salt

4 to 6 tablespoons lard

⅓ to ½ cup milk

Sift together flour, baking powder and salt. Cut in lard until mixture has fine even crumb. Add enough milk to make a soft dough. Turn onto a lightly floured surface and knead gently for ½ minute. Pat or roll ½ inch thick and cut with a medium-sized biscuit cutter, dipped in flour. Place on baking sheet and bake in a hot oven (450° F.) for 12 to 15 minutes. Yield: 10 to 12 biscuits.

7 cups sifted enriched flour4 teaspoons salt1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour

7 cups sifted enriched flour

4 teaspoons salt

1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour

Add salt to flour. Cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas. Cover, store in refrigerator until ready to use. Mixture will keep at least a month in refrigerator. Yield: 8 single pie crusts. For single pie crust, add 2 to 4 tablespoons cold water to 1½ cups Homemade Pastry Mix, and for double pie crust 4 to 6 tablespoons cold water to 2 cups Homemade Pastry Mix.

2 cups sifted enriched flour2 teaspoons baking powder¼ teaspoon salt½ cup lard1 cup sugar2 eggs, beaten½ cup milk1 teaspoon vanilla1 teaspoon cinnamon¼ teaspoon cloves½ teaspoon nutmeg2 tablespoons molasses

2 cups sifted enriched flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup lard

1 cup sugar

2 eggs, beaten

½ cup milk

1 teaspoon vanilla

1 teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon nutmeg

2 tablespoons molasses

Sift flour, baking powder and salt together. Cream lard with sugar until light and fluffy. Add beaten eggs. Add sifted dry ingredients alternately with milk. Add vanilla. Divide batter into 2 parts, adding spices and molasses to 1 part. Spoon light and dark mixtures alternately into a greased 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) 50 to 60 minutes.

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