12 servings, 3 ounces each
Two days before:
Mix onions, lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and salt. Place roast in bowl. Pour onion mixture over roast. Let stand in refrigerator for 48 hours. Turn roast over in bowl halfway through standing period.
The day of serving:
Remove roast from onion mixture; drain.
Brown meat in fat in heavy pan. Add onion mixture. Simmer until tender, about 2½ hours. Remove meat; strain cooking liquid.
Heat cooking liquid and water to boiling.
Mix cold water and gingersnaps. Stir into boiling liquid. Cook, stirring constantly, until thickened.
Slice roast into thin slices. Serve with gingersnap gravy.
6 servings
Preheat oven to 375°F. (moderate).
Cut bacon into pieces and fry until brown and very crisp. Drain well. Crumble bacon into pastry shell. Sprinkle cheese over the bacon. Mix seasonings and sprinkle over cheese.
Beat eggs and half-and-half together. Pour over cheese and bacon.
Bake 45 minutes or until lightly browned and a knife inserted into the center comes out clean.
6 servings, 1 patty each
Preheat oven to 400°F. (hot).
Gently mix ground beef with salt and pepper. Shape into six patties about ½ inch thick. Coat each patty with flour; dip into eggs. Coat with breadcrumbs. Brown patties in fat.
Arrange patties in single layer in baking pan, about 13 by 9 by 2 inches. Top each patty with a slice of Mozzarella cheese. Place mushroom pieces on top of cheese-covered patties. Top with spaghetti sauce. Sprinkle with Parmesan cheese.
Bake 25 minutes or until sauce is bubbly and cheese melted.
6 servings, about ⅔ cup each
Preheat oven to 325°F. (slow). Grease 1½-quart casserole.
Cook corn according to package directions. Drain. Scald milk.
Mix remaining ingredients together. Slowly add hot milk to egg mixture. Add corn. Pour into casserole.
Bake 30 minutes or until set.
NOTE: Instead of frozen corn, use two 17-ounce cans whole-kernel corn, heated until boiling and drained.
6 servings, ½ cup each
Add cabbage to milk and simmer for 2 minutes.
Mix the flour and fat and add a little of the hot milk. Stir into cabbage and cook for 3 or 4 minutes until thickened, stirring constantly.
Season with salt and pepper.
6 servings, ¾ cup each
Preheat oven to 350°F. (moderate).
Cook onion and eggplant in fat until golden brown. Add tomatoes, salt, and pepper. Mix thoroughly. Pour into casserole and top with crumbs.
Bake 30 minutes.
6 servings, 2 tablespoons each
Beat cream cheese and egg together until smooth. Add lemon juice, milk, and salt. Mix well.
Cook over low heat, stirring constantly, until sauce is thick and fluffy.
6 servings, ½ cup each
Mix flavored and unflavored gelatin. Dissolve in boiling water. Add cold water, onion, and salt.
Chill in refrigerator until mixture begins to thicken.
Gently stir in green pepper, carrots, celery, and radishes. Pour into a 1-quart mold or six individual molds.
Chill until set. Unmold on salad greens.
6 servings, about 3 cups each without dressing
Wash and drain lettuce. Reserve outer leaves; tear remaining lettuce into bite-size pieces. Toss lettuce pieces lightly with radishes and onions.
Line individual salad bowls with lettuce leaves. For each salad use 2 cups lettuce mixture and top with four tomato wedges, ⅓ cup ham, and ¼ cup cheese. Top with croutons.
Serve with salad dressing of your choice.
6 servings, ¾ cup each
Dissolve gelatin in boiling water. Add grapefruit juice and salt.
Chill until mixture begins to thicken; add fruits. Pour into individual molds.
Chill until set. Unmold on salad greens.
2 loaves, 18 slices each
Mix 2 cups of flour with sugar, salt, and yeast. Heat milk and ¼ cup shortening together until very warm (120°F. to 130°F.). Shortening does not need to melt.
Gradually stir milk mixture into flour mixture. Add 1 more cup flour. Beat 2 minutes at high speed on electric mixer. Mix in enough of the remaining flour to make a soft dough that leaves the side of the bowl.
Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes.
Cover with plastic wrap, then a clean towel. Let rest 20 minutes.
Grease two loaf pans, 9- by 5- by 3 inches.Divide dough in half. Shape into loaves. Place in loaf pans. Brush tops with 1 tablespoon fat.
Cover with plastic wrap. Refrigerate 2 to 24 hours.
Remove from refrigerator. Puncture gently any air bubbles on surface with toothpick or cake tester. Let rest 10 minutes before baking.
Preheat oven to 375°F. (moderate).Bake 40 minutes or until done.
Remove bread from pans. Cool on racks.
1 loaf, 18 slices
Preheat oven to 350°F. (moderate). Grease a 9- by 5- by 3-inch loaf pan.
Mix dry ingredients, except sugar, thoroughly.
Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened.
Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean.
Cool on rack. Remove from pan after 10 minutes.
12 medium-size muffins
Preheat oven to 400°F. (hot). Grease muffin tins.
Mix flour, baking powder, sugar, and salt thoroughly.
Mix egg and milk; add fat. Pour milk mixture into flour mixture. Stir until dry ingredients are barely moistened. Do not overmix. Batter will be lumpy.
Fill muffin tins half full of batter. Bake 20 to 25 minutes until lightly browned.
6 servings, 4 by 2½ inches each
Preheat oven to 400°F. (hot). Grease an 8- by 8- by 2-inch baking pan.
Mix dry ingredients thoroughly.
Mix milk and egg; stir in fat.
Add liquid to dry ingredients; stir only enough to mix.
Pour batter into pan. Bake 20 to 25 minutes, or until lightly browned.
1 loaf, 18 slices
Preheat oven to 350°F. (moderate). Grease 9- by 5- by 3-inch loaf pan.
Mix flour, baking powder, and salt thoroughly.
Mix sugar, fat, and eggs together until light and fluffy. Stir in bananas. Add dry ingredients and stir just until smooth.
Pour into pan. Bake until firmly set when lightly touched in center, 50 to 60 minutes. (Bread may crack across top.)
Cool on rack. Remove from pan after 10 minutes.
4 dozen cookies
Preheat oven to 375°F. (moderate). Grease baking sheets.
Beat fat and sugar together until creamy. Beat in eggs and vanilla.
Stir flour, salt, baking soda, and nutmeg together. Mix flour mixture, sour cream, and nuts with fat mixture.
Drop dough from a teaspoon onto baking sheets; space cookies about 2 inches apart.
Bake 10 to 12 minutes, or until lightly browned around the edges.
8- or 9-inch pastry shell, 6 to 8 servings
Preheat oven to 450°F. (very hot).
Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing. Add a little water at a time while mixing lightly. Dough should be just moist enough to cling together when pressed.
For easier handling, cover dough tightly and let stand a few minutes.
Shape dough into a ball. Roll out on a lightly floured surface until the dough is at least an inch wider all around than the piepan.
Fold dough in half for easier lifting and centering in piepan.
Smooth pastry into place, lifting edges as necessary to eliminate air bubbles.
Trim off irregular edges leaving about one-half inch beyond edge of pan; fold under to edge of pan. Shape edge into plain or fancy rim, as desired. Prick bottom and sides well with a fork before baking.
Bake 12 to 15 minutes until golden brown. Cool before filling.
Pastry shell filled before baking.—Do not prick the pastry. Fill and bake as directed in pie filling recipe.
Pastry for two-crust pie.—Double the recipe for baked pastry shell. Form dough into two balls, one slightly larger than the other. Roll out larger ball and fit into piepan. Roll remaining dough for top crust; make small slits to let steam escape during baking. Put filling into pastry-lined pan and top with second crust. Fold edges of pastry under and press together firmly to seal. Bake as directed in pie recipe.
9-inch pie, 6 to 8 servings
Preheat oven to 400°F. (hot).
Prepare pastry.
Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined 9-inch pan. Top with second crust. Fold edges of pastry under and press together firmly to seal.
Bake 50 to 60 minutes or until filling is bubbly and crust is lightly browned.
6 turnovers
Mix flour and salt thoroughly. Mix in shortening only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing.
Add water, a little at a time, mixing lightly. Dough should be just moist enough to cling together when pressed. Shape dough into a ball.
Roll out on a lightly floured surface until dough is about 12 by 12 inches. Dot with butter or margarine.
Fold pastry so that two sides meet in center. Press folded pastry with fingers. Fold ends to center and press with fingers.
Wrap in waxed paper and chill.
Divide pastry into six balls. Roll each ball out on a lightly floured surface to make a 6-inch square.
Preheat oven to 400°F. (hot).
Place about ¼ cup apples onto half of each pastry square about ½ inch from edges so that when top is folded over the turnover will be triangular.
Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar mixture.
Moisten edges of pastry squares. Fold pastry diagonally over apple mixture. Seal edges with a fork. Prick tops of turnovers.
Bake until lightly browned, about 25 to 30 minutes.
9 servings
Preheat oven to 350°F. (moderate). Grease an 8- by 8- by 2-inch baking pan.
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 pan. Bake 35 to 40 minutes. Serve warm.
9-inch cake, 12 servings
Mix crumbs, melted fat, sugar, and cinnamon. Line bottom of 9-inch spring-form pan with ¾ cup crumbs, saving remaining crumbs for top.
Preheat oven to 325°F. (slow).
Beat cheese until soft. Mix in sugar, flour, and salt. Stir in lemon rind and juice. Add yolks one at a time, beating after each addition. Add sour cream and vanilla. Mix well.
Beat egg whites until stiff. Fold egg whites into cheese mixture.
Pour mixture into pan. Cover with remaining crumbs. Bake 1 hour or until set.
Cool on cake rack. Refrigerate.
8 servings
Preheat oven to 375°F. (moderate). Line a 15- by 10- by 1-inch pan with foil or heavy paper; grease.
Mix flour, baking powder, and salt thoroughly.
Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater. Beat in sugar 1 tablespoon at a time. Slowly mix in the water and vanilla.
Gently mix or fold in dry ingredients only until batter is smooth.
Pour into pan. Bake 12 to 15 minutes, just until center is firm when lightly touched.
Place a sheet of foil or waxed paper on a rack; sprinkle with about three-fourths of the confectioner’s sugar. Turn cake onto foil or paper. Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack.
Spread cake with a filling, as desired (Seenote). Starting with the narrow edge, roll cake. Place seam down. Sift remaining confectioner’s sugar over top.
NOTE:For the filling, use jelly or jam. Or use whipped dessert topping or sweetened, flavored whipped cream alone or with fresh blueberries or sliced, sweetened strawberries (well drained). Or fill a chilled roll with slightly softened ice cream and place in freezer until used.
10-inch cake, 15 servings
Preheat oven to 350°F. (moderate).
Place oil, unbeaten egg yolks, water, and vanilla in mixing bowl, and mix well.
Mix dry ingredients thoroughly and add to liquid mixture. Beat until smooth.
Pour egg whites into large mixing bowl. Add cream of tartar. Beat until very stiff peaks are formed.
Fold egg yolk mixture gently into egg white mixture. Pour batter immediately into an ungreased 10-inch tube pan.
Bake about 1¼ hours, or until top is springy to touch.
Invert cake in pan until cool. Serve plain or topped with a lemon or chocolate glaze.
U.S. GOVERNMENT PRINTING OFFICE: 1979 O—292-694