uncaptioned
Prepare cauliflower, lima beans, carrots and string beans according to directions on pages18and19. Arrange seasoned vegetables in an attractive pattern on serving platter or chop plate. Top cauliflower with hot mayonnaise or Hollandaise Sauce (page 23).
2 tablespoons butter or margarine2 tablespoons flour¼ cup boiling water1 No. 2 can (2½ cups) sliced beets⅓ cup brown sugar⅛ teaspoon cloves¼ cup vinegar½ teaspoon saltfew grains pepper
2 tablespoons butter or margarine
2 tablespoons flour
¼ cup boiling water
1 No. 2 can (2½ cups) sliced beets
⅓ cup brown sugar
⅛ teaspoon cloves
¼ cup vinegar
½ teaspoon salt
few grains pepper
Melt butter or margarine in saucepan. Add flour; blend. Add water and liquid drained from beets; cook until thickened, stirring constantly. Add remaining ingredients except beets, stir until sugar dissolves. Add beets. Heat thoroughly.
uncaptioned
1 pound veal stew meat2 tablespoons fat½ teaspoon salt½ cup water1 can condensed mushroom soup1 4-oz. can sliced mushrooms
1 pound veal stew meat
2 tablespoons fat
½ teaspoon salt
½ cup water
1 can condensed mushroom soup
1 4-oz. can sliced mushrooms
1.Cut veal into 1½-inch cubes. Melt fat over low heat in 2-quart saucepan. Brown veal slowly, stirring frequently.
2.Add salt and water. Cook, covered, over low heat until tender.
3.Stir in undiluted mushroom soup and drained sliced mushrooms. Heat thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve in Rice Ring. Makes 4 servings.
3 cups hot, cooked rice4 tablespoons butter or margarine¼ teaspoon nutmeg2 tablespoons chopped parsley (optional)
3 cups hot, cooked rice
4 tablespoons butter or margarine
¼ teaspoon nutmeg
2 tablespoons chopped parsley (optional)
Combine all ingredients. Turn into ring mold. Pack down lightly with spoon. Let stand 2 to 3 minutes. Turn out on serving dish. Or use 2 spoons to shape rice into ring on serving dish.
uncaptioned
1 pkg. frozen asparagus cuts1 cup cooked diced ham or canned luncheon meat2 cups well-seasoned medium white sauce
1 pkg. frozen asparagus cuts
1 cup cooked diced ham or canned luncheon meat
2 cups well-seasoned medium white sauce
1.Cook asparagus according to directions on package; drain.
2.Stir meat and asparagus into white sauce. Heat thoroughly.
3.Serve on hot split baking powder biscuits.
Makes 4 servings.
Or, serve left-over meat and vegetables in this gravy:
1 beef bouillon cube1 cup hot water2 tablespoons flourKitchen BouquetSalt and pepper
1 beef bouillon cube
1 cup hot water
2 tablespoons flour
Kitchen Bouquet
Salt and pepper
1.Dissolve bouillon cube in hot water; set aside.
2.Melt fat in saucepan or skillet. Stir in flour. Cook over low heat, stirring constantly, until bubbling.
3.Stir in bouillon. Stir constantly until thickened and smooth. Season to taste with Kitchen Bouquet, salt and pepper. Makes 1 cup.
uncaptioned
Split, toast and butter 6 English muffins. Top each half with thin slice fried ham, one poached egg and Hollandaise Sauce.
⅓ cup butter or margarine2 egg yolks⅛ teaspoon saltfew grains pepper⅓ cup boiling water1 tablespoon lemon juice
⅓ cup butter or margarine
2 egg yolks
⅛ teaspoon salt
few grains pepper
⅓ cup boiling water
1 tablespoon lemon juice
1.Melt butter or margarine in double-boiler. Remove top section of double-boiler.
2.Add egg yolks, one at a time, to melted butter, stirring with a wooden spoon until thoroughly blended.
3.Add salt and pepper. Add boiling waterslowlywhile stirring.
4.Set over hot water again. Heat slowly, stirring constantly until mixture is thick and custardlike (about 10 minutes).Do not let water boil.
5.Remove from heat; stir in lemon juice. Serve at once.
uncaptioned
3 cups prepared juice4 cups sugar1 box powdered fruit pectin
3 cups prepared juice
4 cups sugar
1 box powdered fruit pectin
TO PREPARE THE JUICE:crush 1 lb. fully ripe plums. (Do not peel or pit). Add ¾ cup water, bring to boil; simmer, covered, 10 minutes. Place in jelly cloth or bag; squeeze out juice. Measure 3 cups into very large saucepan.
TO MAKE THE JELLY:measure sugar; set aside. Place saucepan holding juice over high heat. Add powdered fruit pectin; stir until mixture comes to a hard boil. At once stir in sugar.Bring to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat, skim, pour quickly into glasses. Paraffin at once. Makes about 7 six-ounce glasses.
PASTEL PLUM FROSTING:Combine ⅓ cup plum jelly, 1 egg white and dash of salt in top of double-boiler. Beat with rotary egg beater until mixed. Set over boiling water; beat constantly 3 minutes or until frosting “peaks”. Cool. Spread on cake.
uncaptioned
6 tablespoons butter or margarine⅔ cup brown sugar1 No. 2 can (2 cups) crisp-cut crushed pineappleMaraschino cherriesPecan halves1 package white cake mix
6 tablespoons butter or margarine
⅔ cup brown sugar
1 No. 2 can (2 cups) crisp-cut crushed pineapple
Maraschino cherries
Pecan halves
1 package white cake mix
1.Melt butter or margarine in 9-inch skillet. Sprinkle with brown sugar; top with drained pineapple; decorate with a pattern of Maraschino cherries and pecan halves.
2.Prepare cake mix as directed on package. Pour batter evenly into skillet. Bake in moderate oven, 350°F., 1 hour. Remove from oven. Run spatula around edges of cake. Invert on serving plate. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.
For delightful flavor, try Devil’s Food or Spice Cake Mix to make this dessert.
uncaptioned
2 egg whites⅓ cup sugar1 tablespoon lemon juice2 tablespoons fruit juicefew grains salt½ cup apricot pulp
2 egg whites
⅓ cup sugar
1 tablespoon lemon juice
2 tablespoons fruit juice
few grains salt
½ cup apricot pulp
1.Combine all ingredients except apricot pulp in top of double boiler. Beat with rotary beater to blend.
2.Set over boiling water. Beat until mixture forms peaks.
3.Fold in fruit. Turn into serving dishes. Chill.
4.Garnish with banana slices; serve with Custard Sauce.
1 cup milk2 tablespoons sugar⅛ teaspoon salt2 egg yolks (or 1 whole egg)
1 cup milk
2 tablespoons sugar
⅛ teaspoon salt
2 egg yolks (or 1 whole egg)
1.Scald milk in double boiler.
2.Mix salt, egg yolks and sugar in mixing bowl.
3.Stir hot milk into egg mixture. Return to double boiler.
4.Cook, stirring, over hot water, until mixture coats spoon.
5.Pour custard sauce into dish to cool. Stir in ¼ teaspoon vanilla.
uncaptioned
1 cup seedless raisins1½ cups mixed diced candied fruits and peels½ cup chopped walnuts1 cup sifted enriched flour2 eggs, beaten¾ cup molasses¾ cup buttermilk½ cup finely chopped suet¼ cup grapejuice1 cup fine dry bread crumbs¾ teaspoon baking soda¼ teaspoon allspice¼ teaspoon cloves¼ teaspoon cinnamon¼ teaspoon nutmeg¾ teaspoon salt
1 cup seedless raisins
1½ cups mixed diced candied fruits and peels
½ cup chopped walnuts
1 cup sifted enriched flour
2 eggs, beaten
¾ cup molasses
¾ cup buttermilk
½ cup finely chopped suet
¼ cup grapejuice
1 cup fine dry bread crumbs
¾ teaspoon baking soda
¼ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¾ teaspoon salt
Combine raisins, fruits and peels, walnuts and ½ cup of the flour.
Combine eggs, molasses, buttermilk, suet and grapejuice. Combine remaining flour, crumbs, baking soda, spices and salt; add to egg mixture. Add floured fruit; mix well. Pour into well-greased 1½ quart melon mold; cover; set on rack in deep kettle; add boiling water to about one inch below cover of mold. Cover. Steam 1½ to 2 hours. Makes 10 to 12 servings.
Shape hard sauce into balls; roll in coconut; chill.
uncaptioned
STAINLESS STEEL,the most modern development in metallurgical science, is wonderful for any type of cooking. America’s largest canneries, food processors and the better restaurants cook and process food in stainless steel utensils. Stainless steel not only preserves natural food flavors ... it is also easiest to keep sanitary and is immune to wear.
USE YOURSTAINLESS STEELWARE FORHEALTHFUL WATER-LESS COOKING(cooking with minimum amount of water)
The Water-Less way of cooking is highly recommended by leading health and home economics authorities.
Heavy-weight Stainless Steel construction and seal-tight covers assure perfect Water-Less cooking results. Meats and vegetables cooked the Water-Less way (cooking with minimum amount of water) retain their precious mineral elements and vitamins ... and this modern method also preserves the natural flavors and color of the food.
uncaptioned
If it’s good food, don’t throw it away. Little left-overs, or big ones, fit into many dishes; adding extra food value or a fresh new touch to favorite main dishes. Listed below are some left-over uses recommended by the Bureau of Human Nutrition and Home Economics, U. S. Department of Agriculture.
EGG YOLKS, in
EGG YOLKS, in
CakesCornstarch puddingCustard or saucePie fillingSalad dressingScrambled eggs
Cakes
Cornstarch pudding
Custard or sauce
Pie filling
Salad dressing
Scrambled eggs
EGG WHITES, in
EGG WHITES, in
CustardFruit whipMeringueSouffles
Custard
Fruit whip
Meringue
Souffles
HARD COOKED EGG OR YOLK, in
HARD COOKED EGG OR YOLK, in
Casserole dishesGarnishSaladsSandwiches
Casserole dishes
Garnish
Salads
Sandwiches
SOUR MILK, in
SOUR MILK, in
Cakes, cookiesQuick breads
Cakes, cookies
Quick breads
SOUR CREAM, in
SOUR CREAM, in
Cakes, cookiesDessert sauceMeat stewsPie fillingSalad dressingSauce for vegetables
Cakes, cookies
Dessert sauce
Meat stews
Pie filling
Salad dressing
Sauce for vegetables
COOKED POTATOES, in
COOKED POTATOES, in
CroquettesFried or creamed potatoesMeat-pie crustPotatoes in cheese sauceStew or chowder
Croquettes
Fried or creamed potatoes
Meat-pie crust
Potatoes in cheese sauce
Stew or chowder
COOKED CARROTS, LIMA BEANS, CORN, SNAP BEANS, PEAS, in
COOKED CARROTS, LIMA BEANS, CORN, SNAP BEANS, PEAS, in
Meat and vegetable pieSoupStewStuffed peppersStuffed tomatoesVegetables in cheese sauce
Meat and vegetable pie
Soup
Stew
Stuffed peppers
Stuffed tomatoes
Vegetables in cheese sauce
COOKED LEAFY VEGETABLES, CHOPPED, in
COOKED LEAFY VEGETABLES, CHOPPED, in
Creamed vegetablesSoupMeat loafMeat pattiesOmeletSouffle
Creamed vegetables
Soup
Meat loaf
Meat patties
Omelet
Souffle
COOKED OR CANNED FRUITS, in
COOKED OR CANNED FRUITS, in
Fruit cupFruit saucesJellied fruitQuick breadsShortcakeUpside-down cakeYeast breads
Fruit cup
Fruit sauces
Jellied fruit
Quick breads
Shortcake
Upside-down cake
Yeast breads
COOKED MEATS, POULTRY, FISH, in
COOKED MEATS, POULTRY, FISH, in
Casserole dishesHashMeat pattiesMeat piesSaladsSandwichesStuffed vegetables
Casserole dishes
Hash
Meat patties
Meat pies
Salads
Sandwiches
Stuffed vegetables
COOKED WHEAT, OAT OR CORN CEREALS, in
COOKED WHEAT, OAT OR CORN CEREALS, in
Fried cerealMeat loaf or pattiesSweet puddings
Fried cereal
Meat loaf or patties
Sweet puddings
COOKED SPAGHETTI, RICE, NOODLES, in
COOKED SPAGHETTI, RICE, NOODLES, in
CasserolesMeat or cheese loafTimbales
Casseroles
Meat or cheese loaf
Timbales
BREAD
BREAD
Slices, forFrench toastDry crumbs, inBrown bettyCroquettesFried chopsSoft crumbs, inMeat loafStuffings
Slices, for
French toast
Dry crumbs, in
Brown betty
Croquettes
Fried chops
Soft crumbs, in
Meat loaf
Stuffings
CAKE OR COOKIES, in
CAKE OR COOKIES, in
Brown bettyIce-box cakeToasted, with sweet topping, for dessert
Brown betty
Ice-box cake
Toasted, with sweet topping, for dessert
[1]Use all-yellow or slightly green-tipped bananas. Peel bananas.
[1]Use all-yellow or slightly green-tipped bananas. Peel bananas.
Printed by Brett Litho Co. L.I.C. 1, N.Y. 1-57
SUPREME QUALITYTRI-PLYSTAINLESS STEELCookware
SUPREME QUALITYTRI-PLYSTAINLESS STEELCookware