VOLUME A-Bev

A TO 2’s OF COOKING
A Cook’s Code...
Professional Tips

AMERICAN CLASSICS:
U.S. Favorites From
Coast to Coast

APPETIZERS:
Hors d'oeuvres, Canapés,
Nibbles, Dips and Dunks

BEVERAGES:
Punches and Fruit Drinks,
Coffees, Teas and
Cocoas
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ILLUSTRATED. OF COOKING

VOLUME A-Bev
Four books in one: a
primer of cooking that
includes both the terms and
techniques...a cornucopia
of classic American recipes
representing the East,
the South, the Midwest, the
Southwest and the West...a
treasury of party-starting
appetizers and hors d'oeuvres
... AND a bevy of beverages
for parties plain and fancy.

ROCKVILLE HOUSE PUBLISHERS, INC.

ROCKVILLE CENTRE, NEW YORK 11570
 VOLUME 1

Ilustrated Library of

YOUR READY REFERENCE FOR A LIFETIME OF GOOD EATING

Picture Credits:
Ac’cent International e Best Foods, a Division of CPC International e Breakstone
Sugar Creek Foods e California Strawberry Advisory Board @ Chiquita Brands,
Inc. e Chocolate Information Council of the Chocolate Manufacturers Association
of the USA e Florida Citrus Commission e Foods From France e Frozen Potato
Products Institute e General Mills e Kitchens of Hawaiian Punch e Kitchens of
Patio Frozen Mexican Foods e National Fisheries Institute e George Nordhausen
@ Pan American Coffee Bureau e Peanut Growers of Georgia and Alabama e
Pet, Inc. e Planters Peanut Oil e Rice Council ¢ Tea Council of the USA, Inc.

Copyright © 1972 The Family Circle, Inc.

All rights reserved under International and Pan-
American Copyright Conventions.
Printed in the United States of America
INTRODUCTION

n sixteen volumes, The Family Circle Library of Cooking is your ready

:reference for a lifetime of good eating. It contains more than 2000 pages,
over 1000 color food illustrations and many thousands of what we consider
the best recipes for you to use in your home—recipes that represent the
finest in American regional cookery and favorite round-the-world classics,
recipes that have been triple-tested in Family Circle’s Kitchens by a staff of
food experts.
The sixteen volumes are arranged alphabetically, not in the encyclo-
pedic A-for-Apple-through-Z-for-Zucchini style, but in broad easy-to-use,
every-day categories because this library is designed for the cook as much
as the bookworm. Want a smashing new way to prepare hamburgers? Then
reach for Volume Ill and Burger Bonanza. Little girl learning to cook? See
Children’s Hour, Volume V. Enjoy entertaining? Then it’s Volume X and The
Joy of Cooking for Others where you'll discover a trove of party menus and
recipes. Concerned about nutrition? Read Here’s Health, Volume IX. Count-
ing Calories? You'll need Volume VI, Countdown on Calories.
You will need—want—all sixteen volumes, because each contains three
or four specialized cookbooks—on breads, for example, cakes, casserole or
campfire cooking. Each volume is jam-packed with recipes, with food facts
and, we hope, fun. You'll find information on cooking equipment, a glossary
of cooking terms, temperature tables, tips on how to measure ingredients
and make recipe substitutions as well as a wealth of helpful hints on how to
shop... prepare and serve meals for two, ten, twenty .. . use leftovers crea-
tively...stretch the food dollar. There’s up-to-the-minute information on
nutrition and diets, on exciting new food products, on new cooking tests
and techniques. Whole sections are devoted to do-ahead dinners, picnics
and barbecues, family meals and festive meals, freezing and canning, and
most contain hearty helpings of ‘“‘back-to-scratch”’ recipes, reflecting modern
woman's longing to get her hands into old-fashioned yeast doughs, to brew
soups from soupbones, to make cakes that begin in bowls instead of boxes.
But for the hurried (or harried), there are dozens of gourmet short-cuts that
put today’s dazzling array of instants and mixes to imaginative use.
Each one of the sixteen volumes has its own alphabetized recipe index,
further broken down according to category —Soup, Meats, Vegetables,
Desserts — so that you can see at a glance, just what recipes are in store.
And as an additional service, there is a master index to all sixteen volumes
in the final volume.
Together, the sixteen volumes add up to one of the most comprehensive
and contemporary cooking libraries available today. Peruse them... use
them. The world of good food is yours.

Arthur M. Hettich
Editor, Family Circle
 (Left): Party food that is practically
a meal: a giant ham, pinwheel
platter of cold cuts, two salads and
assorted breads and spreads. More
ideas in Volume 1. (Below): From
Volume 6, cool Molded Cantaloupe
Cream.

Publishing Staff
Editor Jean Anderson
Design and Layout Margot L. Wolf
Production Editor Donald D. Wolf
Photography Editors Nye Willden
John Tipton
Mechanicals Morpad, Inc.

For Family Circle

Food Editor Jane M. O’Keefe
Director Test Kitchen Marie T. Walsh
Nutrition Editor Ruth K. Mumbauer
Home Economist Carole Burde Seme
Home Economist Alyce W. Lienhard
Table of Contents
VOLUME I
INTRODUCTION

A TO Z OF COOKING
Cook’s Code... Some Cooking Terms Defined ... What the
Starter Kitchen Needs...Some Equivalent Measures...
The Ten Most Popular Can Sizes...Some Equivalent
Amounts... Temperature Table ...How To Measure In-
gredients ... How To Measure Pans... Some Professional (Above): All together, a cornucopia
Tips of California fruits artfully arranged
AMERICAN CLASSICS for a d dessert platter.
| A (Below): : A
é , : arade of savory crépes neat!
Favorite Recipes from...The East...The South...The Haha and all ob Pa rae,
Midwest... The Southwest... The West
APPETIZERS AND HORS D’OEUVRES
Dips, Dunks and Spreads ... Nibbles ...Canapés and
Hors d’Oeuvres

BEVERAGES
Appetizer Drinks...Coffee and Tea...Milk Drinks...
Fruit Drinks ... Party Punches
RECIPE INDEX

VOLUME 2
BIRDS OF A FEATHER
Chicken, Turkey, Duck, Goose, Game Hen: Tips on Buying,
Storing, Stuffing, Boning and Carving... Recipes
BREADS — BACK TO BAKING YOUR OWN
Yeast Breads and Quick Breads...Fritters and Fried
Breads... Waffles and Pancakes... Tips on Buying, Stor-
ing and Using Commercial Breads
BREAKFASTS—GETTING A GOOD HEADSTART ON THE DAY
The Importance of Breakfast ...Shopping and Storing Tips
for Breakfast Cereals... Menus... Recipes

RECIPE INDEX

VOLUME 3
BUDGET BOUNTY
How To Eat Like a Prince on a Pauper’s Share... Menus
... Recipes

BURGER BONANZA
Tips on Buying and Storing Ground Meats.../ngenious
Ways To Use Ground Meats (Beef, Veal, Lamb, Pork and
Ham) in Burgers, Meat Balls, Meat Loaves, Meat Pies,
Casseroles
BUYER’S MARKET
Ways to Stretch the Food Dollar
RECIPE INDEX

VOLUME 4.
CAKE BAKER’S ART
FAMILY CIRCLE’S Very Best Cake and Frosting Recipes...
Tips on Decorating Cakes
CAKES TO BUY AND BUILD UPON
Creations from Cake Mixes, Frozen and Bakery Cakes
CANDY KITCHEN
A Collection of FAMILY CIRCLE’S Most Mouthwatering
Candies and Confections
CANNY WAYS WITH CANNED FOODS
Inventive Recipes that Call for Canned Foods... Tips on
Shopping
RECIPE INDEX

VOLUME 5
CHILDREN’S HOUR
Recipes that Children Can Make

COLD WEATHER WARMERS

Hearty Dishes for Winter

COOL COOKING
Refreshing Meals that Require a Minimum of Kitchen Time
... No-Cook Meals ...Meals that Practically Cook
Themselves

COOKIE JAR JEWELS

FAMILY CIRCLE’S Favorite Cookie Recipes ...Tips on
Frosting and Decorating Cookies ... Ways to Jazz Up Com-
mercial Cookies

RECIPE INDEX

VOLUME 6
COOKING FOR A CROWD
Menus and Recipes for Ten or More

COOKING FOR JUST TWO

Menus and Recipes for Two Persons

COOKING ON LOCATION
Recipes To Prepare on a Boat...Over a Campstove...
Over an Open Fire
COOKING OVER THE COALS
Barbecuing ... Charcoal Grilling .. . Spitting . . . Hibachi
Cooking ...Fire-Building Tips...A Quick Look at Grills
and Outdoor Cooking Equipment
 (Above): From Volume 6, Spareribs
COUNTDOWN ON CALORIES Kun Koki, sizzling on a hibachi,
Common-sense Information on Dieting .. . Low-Calorie aglisten with rich glaze.
Menus and Recipes... Other Diet Helps ... Height-Weight
Charts for Men and Women
RECIPE INDEX

DESSERTS PLAIN AND FANCY 9

FAMILY CIRCLE’S Best Puddings, Custards, Gelatin and
Fruit Desserts, Souffiés and Dessert Omelets, Crépes, Des-
sert Sauces

DINNERS IN A DISH AND/OR A DASH

Inventive Casseroles and One-Dish Dinners

DO-AHEAD DINNERS
Meals To Cook One Day and Serve the Next

EASY-ON-THE-COOK BOOK
Busy-Day Dinners that Require Little Attention or Effort...
Zip-Quick Meals
RECIPE INDEX
 EGGS, CHEESE AND DAIRY FOODS THAT PLEASE
Tips on Buying and Storing . . . Quick Table of Cheeses
... Basic and Classic Recipes
THE ELECTRIC COOK
How To Make the Most of Electric Skillets and Roasters,
Blenders and Toasters

FOODS FROM AFAR

Exotic Recipes from Around the World
FROZEN ASSETS
Tips on Buying and Storing Frozen Foods...How to Freeze
Foods... How To Cook for the Freezer
RECIPE INDEX

FRUITS AROUND THE CALENDAR

Tips on Buying and Storing...Preparation Aids...Recipes
GARNISHES, TRIMMINGS AND TOPPINGS
How To Make Food Beautiful
What more festive for Christmas
HERB (AND SPICE) POWER
than a succulent boneless ham,
Alphabet of Herbs and Spices...How To Use Herbs and
carved in tissue-thin slices and
sparkly with sweet-sour glaze?
Spices... How To Make Herb Vinegars...How To Make
(Other menus for holiday feasting Sachets and Pommanders
are in Volume 9.)
 (Lett): In its Easter finery, pink and
smoky ham (Volume 9). (Below):
Land of Plenty Preserved (Volume
10) is a short course on the art of
making pickles, preserves, jams,
jellies, and on canning fruits and
vegetables.

HERE’S HEALTH
The Latest Word on Nutrition. ..How To Make Sure Your
Family Is Well Fed
HOLIDAY FEASTS
Festive Foods for New Year’s, Easter, July 4th, Halloween,
Thanksgiving, Christmas
RECIPE INDEX

VOLUME LO
HOTDOG HAPPENINGS ll
Tips on Buying... Dozens of Dandy Ways To Use Hotdogs .

INFALLIBLE INSTANTS AND MIXES

How To Be Creative with Instants and Mixes

THE JOY OF COOKING FOR OTHERS

Menus and Recipes for Birthday Parties, Children’s Parties,
Teen Parties, Buffets, Receptions, Family Celebrations...
Gifts to Make or Bake
LAND OF PLENTY PRESERVED
How To Can Food... How To Make Pickles and Preserves,
Jams and Jellies

RECIPE INDEX
 VOLUME I]
THE LUNCH BOX
Lunches To Box and Take...Tips on Wrapping and Packing
LUNCHES AND BRUNCHES
Family and Party Menus and Recipes
LUXURIOUS LEFTOVERS
How To Make Leftovers Not Seem Like Leftovers

MOVABLE FEASTS
Meals You Can Make at Home AND Take with You... Tips
on Packing and Portering
NUTS
Tips on Buying and Storing... Plain and Fancy Recipes
Box lunches (Volume 17) can be
movable feasts as this opulent RECIPE INDEX
open-face lobster sandwich proves.

VOLUME 12
PASTA AND RICE
Quick Alphabet of Pasta... Tips on Buying and Storing...
Recipes
PASTRY CHEF
FAMILY CIRCLE’S Best Recipes for Cream Puffs, Eclairs
and Other Non-Pie Pastries
PERIOD PIECES
Old-Fashioned Recipes that Never Go Out of Style

PIES THEY’LL APPLAUD

The Best Pie Recipes of FAMILY CIRCLE... How To Make
Decorative Edgings and Top Crusts
RECIPE INDEX

VOLUME 13
POTLUCK LUXURY
Spur-of-the-Moment Dishes To Impress Drop-/n Guests

- ROASTS, JUICY AND TENDER

Beef, Veal, Lamb, Pork and Ham: Tips on Buying and Stor-
Kielbasa makes ing...Preparation Aids...How To Carve... Recipes
Scandinavian Pea Soup a meaty
main dish. More soups (Volume 15), ROASTS ON THE COMEBACK TRAIL
more sausages (Volume 16). Clever Ways To Use Up Leftover Roasts
SALAD DAYS
Green Salads...Fruit Salads... Molded Salads ... Vege-
table and Main Dish Salads ... Salad Dressings... Tips on
Buying and Storing Greens

RECIPE INDEX
 VOLUME 14.
SANDWICHES — OPEN AND SHUT
Sandwich Making Tips*. . How To Make Fancy Party Sana-
wiches.,..Sandwich Spreads and Fillings...Heroes...
Clubs ... Danish Sandwiches
SAUCERY
Basic Sauces...Gravies...Marinades...Glazes

THE SEA’S BOUNTY

Fish and Shellfish... Tips on Buying and Storing... Pre-
paration Aids ... Recipes for Using Fresh, Frozen and
Canned Fish and Shellfish
RECIPE INDEX

VOLUME 15
SODA FOUNTAIN SENSATIONS
Ice Creams...lces...Sherbets...Sodas...Shakes...Sundaes

SOUP KETTLE
Soups Thick and Thin. . Hot and Cold... Instant and Old-
Fashioned

STEAKS AND CHOPS

Beef, Veal, Lamb, Pork and Ham: The Luxurious Cuts and
the Budget... Tips on Buying and Storing ... A Collection
of FAMILY CIRCLE’S Very Best Recipes
RECIPE INDEX

VOLUME 16
STEW
Great Classic Recipes from At Home and Abroad
A savory stew of lamb, limas and
VARIETY AND SPECIALTY MEATS yellow squash.
Liver, Kidneys, Sausages, Cold Cuts: Tips on Buying and
Storing... Preparation Aids... Recipes

VEGETABLES, THEIR VARIATIONS

How To Prepare Fresh, Frozen, Canned and Dried Vege-
tables...FAMILY C/IRCLE’S Best Vegetable Recipes... 13
Tips on Buying and Storing... Preparation Aids v

MASTER INDEX OF ALL SIXTEEN VOLUMES

 > oman= NN = Se

SOME COOKING TERMS DEFINED; WHAT

THE STARTER KITCHEN NEEDS: JNIMOOD
MEASURES, EQUIVALENTS AND OTHER
TABLES; SOME PROFESSIONAL TIPS

To the experienced cook, there’s nothing often in recipes. Also included in this section
very mysterious about the language of food, are some of the other basics of cooking: sug-
those terms and techniques used daily in the gestions for equipping the beginning kitchen
art of cooking. But to the beginner, they are ... tips on measuring .. . tables of equivalents
as foreign as French or Spanish. Defined here and temperatures . . . information essential to
(or should we say ‘“‘translated’’?) are those every cook whether ‘‘all thumbs” or accom-
cooking words and phrases that crop up most plished.

® &®

COOK’S CODE antipasto: Another Italian word, this one mean-

ing ‘‘before the meal.’’ Antipasto is the food,
usually tart or biting, served before the main
Some cooking terms defined course.
aspic: A clear gelatin made from vegetable or
A meat broth.
au gratin: Topped with crumbs and/or cheese
a la: In the manner of; a /a Creole means in
and browned in the oven or broiler.
the Creole style, a /a maison, in the style of
the house, ‘‘the house specialty.”
al dente: Italian phrase meaning ‘‘to the tooth”
used to describe spaghetti or other pasta at bake: To cook, uncovered, in the oven by dry
the perfect stage of doneness, tender but with heat.
enough firmness to be felt between the teeth. barbecue: To roast meat or other food, basting
often with a highly seasoned sauce; also the
food so cooked.
bard: To wrap meat or fowl in thin sheets of
Cooking terms illustrated (clockwise from upper lett). fat to prevent its drying out during roasting.

4 compote (stemmed dish for fruit compote, other des- baste: To ladle drippings, marinade or other
serts); bombe (fancy frozen mold); glazed melon balls liquid over food as it roasts.
A TO Z OF COOKING

batter: A flour-liquid mixture thin enough to clove of garlic: One segment of a bulb of garlic.
pour. coat: To cover with flour, crumbs or other dry
beat: To stir vigorously with a spoon or to beat mixture before frying.
with an egg beater or electric mixer. coat the spoon: Term used to describe egg-
beurre noir: French for ‘“‘browned’’ (literally thickened sauces when cooked to perfect de-
“black’’) butter. gree of doneness; when a custard coats a
bind: To add egg, thick sauce or other ingre- spoon, it leaves a thin, somewhat jelly-like film
dient to a mixture to make it hold together. on a silver spoon.
bisque: A smooth, creamy soup, often with a coddle: To simmer gently in liquid.
shellfish base. combine: To mix together two or more ingre-
blanch: To scald quickly in boiling water. dients.
blend: To mix two or more ingredients until compote: A mixture of sweetened, cooked
smooth. fruits.
boil: To cook in boiling liquid. consommé: Clarified stock or bouillon.
bombe: Frozen dessert of two or more flavors core: To remove the core.
layered in a fancy mold; also the mold itself. court bouillon: A delicate broth, usually fish and
bone: To remove bones. vegetable based, used for poaching fish.
bouillon: A clear stock made of poultry, beef cream: To beat butter or shortening alone or
or veal, vegetables and seasonings. with sugar until fluffy.
braise: To brown in fat, then to cook, covered, crépe: Very thin French pancake.
in a small amount of liquid. crimp: To flute the edges of a pie crust.
bread: To coat with bread crumbs. crisp: To warm in the oven until crisp.
brochette: The French word for skewer. croustade: A toast case used for serving
broil: To cook under or on a grill by direct dry creamed meats, fish, fowl or vegetables.
heat. croutons: Small fried cubes of bread.
broth: A clear meat, fish, fowl or vegetable stock crumble: To break between the fingers into
or a stock made of a combination of them. small irregular pieces.
brush: To apply melted butter, marinade or cube: To cut into cubes.
other liquid to food with a pastry brush. cut in: To work shortening or other solid fat
into a flour mixture with a pastry blender or
Cc two knives until the texture of coarse meal.
canapé: A small, decorative open-face sand-
wich served with cocktails. D
capon: A male chicken castrated while young deep fry: To cook in hot deep fat.
so that it grows plump, fat and tender. demitasse: French for ‘“‘half cup;’’ thus, small
chapon: A cube of bread saturated with oil and cups used for serving after-dinner coffee and
garlic tossed with green salads to impart a the strong black coffee served in them.
delicate garlic flavor. It is removed before devil: To season with mustard, pepper and other
serving. spicy condiments.
chop: To cut in small pieces. dice: To cut into small uniform pieces.
clarify: To make stock, aspic or other liquid dot: To scatter bits of butter or other seasoning
crystal clear by adding egg shell or egg white; over the surface of a food to be cooked.
also to clear melted butter by spooning off the dough: Mixture of flour, liquid and other ingre-
milk solids. dients stiff enough to knead.

This checkerboard of canapés, dressed for a party, shows how irresistible the line-up of mini sandwiches can be.
 (Left): More cooking terms
illustrated: crépes (thin
French-style pancakes)
shown here with two of their
American relatives.

draw: To remove the entrails, to eviscerate.

Also, to melt butter.
dredge: To coat with flour prior to frying. Demitasse
dress: To eviscerate. Also, to add dressing to
a salad.
drippings: The juices that cook out of food,
usually meat, fish or fowl, during cooking.
drizzle: To pour melted butter, marinade or
flake: To fork up a food, salmon or tuna, for
other liquid over the surface of food in a thin
example, until flaky.
stream.
flambé: A French word, meaning set afire.
dust: To cover lightly with flour, confectioners’
flute: To crimp the edge of a pie crust in a fluted
powdered sugar or other dry ingredient.
design.
fold in: To mix a light fluffy ingredient, such
as beaten egg white, into a thicker mixture
entrée: The main course of the meal. using a gentle over and over motion.
eviscerate: To remove the entrails. frappé: A mushy frozen fruit dessert.
French fry: To deep fry.
fricassee: To brown a food, then to cook, cov-
fillet: A thin boneless piece of meat or fish. ered, with some liquid or sauce.
frizzle: To fry bacon or other thinly sliced meat
over intense heat until the edges ruffle.
fromage: The French word for cheese.
frost: To cover with frosting; also to chill until
frosty.
fry: To cook in a skillet in a small amount of
fat. ;

garnish: To decorate with colorful and/or fan-

cily cut small pieces of food.
giblets: the heart, liver and gizzard of fowl.
glacé: Candied.
glaze: To coat the surface of a food with honey,
syrup or other liquid so that it glistens.
goulash: A stew.
granité: A mushy frozen dessert, water rather
than milk or cream based.
grate: To cut into small pieces with a grater.
grease: To rub butter or other fat over the sur-
face of a food or container.
grill: To cook on a grill.
grind: To put through a food chopper.
gumbo: A Creole stew made with tomatoes and
okra and thickened with gumbo filé (ground
dried sassafras leaves).

hors d ‘oeuvre: Bite-sized appetizers served with

cocktails.

ice: To cover with icing. Also, a frozen water-

based fruit dessert.

julienne: Food cut in uniformly long, thin slivers.

junket: A milk dessert thickened with rennet;
also another name for rennet.

knead: manipulating dough with the hands until

it is light and springy.

lard: creamy-white rendered pork fat; also, the

act of inserting small cubes (lardoons) of fat
in a piece of meat prior to roasting.
leaven: To add leavening (baking powder, bak-
ing soda or yeast) to a cake or bread to make
it rise.
line: To cover the bottom, and sometimes sides,
of a pan with paper or sometimes thin slices
of food.

(Left): It's fromage to the French, cheese to us and

delicious in any language. Front and center, appropri-
ately is Brie, known as “The Queen of Cheeses.”
 COOK’S CODE

lyonnaise: Seasoned in the style of Lyon,

France, meaning with parsley and onions.

macedoine: A mixture of vegetables or fruits.

macerate: To let steep in wine or spirits.
marinade: The medium in which food is mari-
nated.
marinate: To let food steep in a piquant sauce
prior to cooking.
marzipan: Almond paste.
mash: To reduce to pulp.
mask: To coat with sauce or aspic.
meringue: Stiffly beaten mixture of sugar and
egg white.
mince: To cut into fine pieces.
mix: To stir together.
mocha: Coffee-chocolate flavoring.
mold: To shape in a mold.
mousse: A rich creamy frozen dessert; also a
velvety hot or cold savory dish, also rich with
cream, bound often with eggs or if cold, with
gelatin. Mousse Glacé
mull: To heat a liquid (often cider or wine) with
spices so that it becomes spicy.

P (Below): A new /ook for pilaf, served

au gratin in individual-size scallop
panbroil: To cook in a skillet with a very small shells.
amount of fat; drippings are usually poured
off as they accumulate.
parboil: To boil until about half done; vegetables
to be cooked en casserole are usually par-
boiled.
parch: To dry out or brown without the addition
of any fat.
pare: To remove the skin of a fruit or vegetable.
pasta: The all-inclusive Italian word for all kinds
of macaroni and spaghetti.
paste: A smooth creamy mixture of two ingre-
dients.
pastry: A stiff flour-water-shortening dough
used for pie crusts, turnovers and other dishes.
petits fours: Tiny fancily frosted cakes.
pilaf: Rice cooked in a savory broth, often with
small bits of meat or vegetables, herbs and
spices.
pipe: To squirt frosting, whipped cream,
mashed potatoes or other soft mixture through
a pastry tube.
pit: To remove pits.
plump: To soak raisins or other dried fruits in
liquid until they plump up.
poach: To cook in simmering liquid.
pot roast: To brown, then to roast, covered, with
some liquid.
pound: To flatten by pounding.
preheat: To bring oven or broiler to recom-
mended temperature before cooking.
prick: To make holes over the surface of pastry
using the tines of a fork.
 A TO Z OF COOKING

purée: To reduce food to a smooth velvety me- skewer: Long metal or wooden pin on which
dium by whirling in an electric blender or food is impaled before being grilled; also the
pressing through a sieve or food mill; also the pin, itself.
food so reduced. skim: To remove fat or oil from the surface of
a liquid or sauce.
R sliver: To cut in long, thin pieces.
ragout: A stew. soak: To let stand in liquid.
ramekin: A small individual-size baking dish. spit: To impale food on a long rod and roast
reduce: To boil uncovered until quantity of liq- over glowing coals; also the rod, itself.
uid reduces. steam: To cook, covered, over a small amount
render: To melt solid fat. of boiling water so that the steam circulates
rennet: Material from a pig or calf’s stomach freely around the food, making it tender.
used to curdle milk. steep: To let food soak in liquid until liquid
rice: To press through a sieve. absorbs its flavor, as in steeping tea in hot
rissole: A small savory meat pie fried in deep water.
fat. stew: To cook, covered, in boiling liquid.
roast: To roast in the oven by dry heat. stir: To mix with a spoon using a round and
roe: The eggs of fish. round motion.
roll: To roll out with a rolling pin. stock: Meat, fowl, fish or vegetable broth.
roux: A fat-flour mixture used in making sauces. strain: To put through a strainer or sieve.
stud: To stick cloves, slivers of garlic or other
Ss seasoning into the surface of a food to be
cooked.
sauté: The French word for panfry. stuff: To fill the body cavity of fish or fowl.
scald: To heat a liquid almost to boiling, until
bubbles form around edge of pan. T
scallop: To bake small pieces of food en casse-
role, usually in a cream sauce. thicken: To make a liquid thicker, usually by
score: To make criss-cross cuts over the sur- adding flour, cornstarch or egg.
face of a food with a knife. thin: To make a liquid thinner by adding liquid.
scrape: To remove vegetable peeling by scrap- timbale: A savory meat, fish, fowl or vegetable
ing with a knife. custard.
sear: To brown under or over intense heat. toss: To mix as for a salad by gently turning
seed: To remove seeds. ingredients over and over in a bowl, either with
shirr: To cook whole eggs in ramekins with the hands or with a large fork and spoon.
cream and crumbs. truss: To tie fowl into a compact shape before
shortening: The fat used to make cakes, pas- roasting.
tries, cookies and breads flaky and tender.
shred: To cut in small thin slivers. Ww
sieve: To put through a sieve.
whip: To beat until frothy or stiff with an egg
sift: To put flour or other dry ingredient through
beater or in an electric mixer.
a sifter. Note: Flour should always be sifted
before it is measured.
simmer: To cook in liquid just below the boiling Z
point. zest: Oily, aromatic colored part of the skin of
singe: To burn hairs off fowl with a match. citrus fruits.

20)
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Some Gourmet Gadgets (clock-

wise trom lower left): Quiche pans,
Mongolian hot pot, corn cutter,
jar wrench, parsley cutter,
skimmer, garlic basket, egg
separator, paella pan, wok and
ring tor wok, garlic press, steamer
basket, and for the ultimate
gourmet, a “ravioli chef’’ for
making ravioli.

WHAT THE STARTER KITCHEN NEEDS

1-quart with lid 12” to 15” open roasting pan measuring spoons
2-quart with lid 13” x 9’ x 2” loaf pan 1-cup, 2-cup and 4-cup liquid
3-quart with lid 9” x 5” x 3” bread pan measures
2 or 3-quart double boiler with two 8” or 9’ square cake graduated dry measures
lid pans
Skillets: two 8” or 9” layer cake pans meat
7” with lid 9” or 10” tube pan candy
10” with lid two cookie sheets deep fat
Kettles: oven
6-quart Dutch oven or heavy nest of mixing bowls
kettle with lid 2 or 3-quart casserole with lid two paring knives
 A TO Z OF COOKING

vegetable peeler large slotted spoon narrow spatula

medium-size all-purpose knife ladle potato masher
large slicing knife long handled cooking fork Other Essentials:
large carving knife and fork large and small strainers egg beater
large chopping knife flour sifter fruit juicer
four-sided grater funnel can and bottle opener
food grinder rolling pin corkscrew
kitchen shears pastry blender
knife sharpener pastry brush
large cutting board pastry cloth and stockinette
Cooking Tools: cookie rack
two wooden spoons two cake racks
two rubber spatulas pancake turner

SOME EQUIVALENT SOME EQUIVALENT

MEASURES AMOUNTS

Pinch = less than % teaspoon Y stick butter or margarine = % cup

1
Dash = less than % teaspoon stick butter or margarine = % cup
3 teaspoons = 1 tablespoon 1 cup cream = 2 cups whipped cream
4 tablespoons = % cup 4-5 cups grated cheese = 1 pound
5 tablespoons plus 1 teaspoon = % cup 3-ounce package cream cheese = /7 table-
8 tablespoons = '% cup spoons
16 tablespoons = 1 cup cups cornmeal = 1 pound
1 fluid ounce = 2 tablespoons small onion, chopped = % cup
Y% pint = 1 cup medium-size onion, chopped = '% cup
1 pint = 2 cups large onion, chopped = 1 cup
1 quart = 4 cups or 2 pints orange = ‘'%-% cup juice
1 gallon= 4 quarts lemon = 2 tablespoons juice
1 peck = 8 quarts orange rind, grated = about 1 tablespoon
1 bushel = 4 pecks lemon rind, grated = 1 teaspoon
cups uncooked rice = 1 pound
a cup uncooked
eT
Oar
ea
a
ee quick-cooking rice = 2 cups
cooked rice
—_ cup uncooked converted rice = 3-4 cups
cooked rice
— cup uncooked long grain rice = 4 cups
cooked rice
THE TEN MOST POPULAR cup uncooked wild rice = 3-4 cups cooked
rice
CAN SIZES
22 cup uncooked noodles = 1% cups cooked
noodles
CAN APPROX. WT. APPROX. CUPS cup uncooked macaroni = 2% cups cooked
macaroni
1
6-ounce 6 ounces %, pound nuts = about 2 cups nut meats
1
Buffet 8 ounces 1 tablespoon cornstarch = 2 tablespoons flour
Picnic 10% ounces 1% (for thickening)
2 vacuum 12 ounces 1% to 1% 1% teaspoons arrowroot = 1 tablespoon flour
300 14 to 16 ounces 1% (for thickening)
303 16 to 17 ounces rd Ye Cup evaporated milk and % cup water = 1
No. 2 1 pound, 4 ounces 2% to 2% cup milk
No. 2% 1 pound, 13 ounces 3% to 3% Y Cup powdered whole milk and 1 cup water
46-ounce 3 pounds, 3 ounces 5% to 6 = 1 cup milk
No. 10 7 pounds, 4 ounces 12 to 13 3 tablespoons cocoa and 1 tablespoon short-
 A space saver for every kitchen.

ening = 1 square of unsweetened choc-

olate
% cup vegetable oil or shortening = 1 cup
butter (for shortening)
Y% teaspoon soda and ‘% teaspoon cream of
In Dry Measures: These measuring cups, avail-
tartar = 1 teaspoon baking powder
able in %, %, % and 1-cup sizes, make it easy
5 eggs = 1 cup
to fill the cup and level off ingredients flush
8-10 egg whites 1 cup
12-15 egg yolks = 1 cup with the rim (always use the edge of a spatula
2 cups sugar = 1 pound for leveling, never the broad side). Be sure to
4 cups sifted all-purpose flour = 1 pound sift flour before measuring and to spoon
2 cups butter or margarine = 1 pound loosely into the measure. Shortening, butter
or margarine should be packed firmly into the
measure and so should brown sugar.

In Liquid Measures: These glass measures have

space at the top of the cup to allow for full
measurement without spillage and lips for easy
pouring. When measuring, set cup on a level
surface, add needed amount, then check
measurement at eye level by bending down,
not by raising the cup.
nooo r- Simmering (at sea level)
Pier. Boiling (at sea level) In Measuring Spoons: Dip spoon into ingre-
dient, then level off with the edge of a small
OVEN: spatula. To measure ¥% tablespoon or ¥% tea-
250°-275° F. Very Slow 400°-425° F. Hot spoon, fill the tablespoon or 44 teaspoon meas-
300°-325° F. Slow 450°-475° F. Very Hot ure, level off, then divide amount in half hori-
350°-375° F. Moderate zontally.
 HOW TO MEASURE PANS
Good cooks know that for best results it pays
to use the exact size pan, mold, or baking dish
called for in a recipe. Here’s how to be sure,
if the size is not marked right on the utensil

Layer-cake pans and pie plates— pie recipes call for 8- or 9-inch sizes,
When selecting either of these although you'll find pie plates rang-
bakers, measure diameter by placing ing all the way from 4 inches for
ruler across top from inside to out- individual tarts up to 12-inch jumbos
side rim. Most family-size cake and

Loaf and square baking pans— as pictured. Other choices in squ-

Shown here is a9-inch square, pop- ares or oblongs are 8x8x2, 13x9
ular for bar cookies and candy. x2, and the familiar jelly-roll pan,
Measure 9x5x3 across the top, 15x10x1

Fancy molds—What_ size you If you don't know, make this easy
choose—and the same goes for cas- test: Fill a regular 1-, 2-, or 4-cup
seroles—depends on the number of measure with water, then pour it into
cups, pints, or quarts each will hold. mold or dish
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 SOME PROFESSIONAL TIPS
1. For a quick trick in shaping your
favorite drop cooky, just fill a pastry
Every trade has its tricks—those certain little bag with dough, but don't use a
precautions or extra steps learned through ex- metal tip. Press out just right amount
perience—that help guarantee success. Add of dough onto cooky sheet and flat-
ten.
tnese good ideas to your list of cooking tech-
niques.

2. Jelly rolls are neater to roll if you 3. To split cake layers, insert wood- 4. To handle that flaky pastry you
use the towel trick: When roll is filled en picks at halfway mark all around have just rolled out, roll the dough
and ready, start first tight turn with layer. Ride blade of serrated knife up and over your rolling pin. Then
your hand, then lift the towel higher on picks, cutting in toward center lift it from the pastry board to the
and higher, and jelly roll will roll by all around. Cut right across and pie plate and gently unroll it into
itself. through. place.

5. For jumbo chocolate curls for 6. For a handsome effect when 7. To center gelatin mold on serving
decorating, use your vegetable parer making your next cold soufflé, tie a plate, smooth a few drops of water
to help. Holding the parer flat, draw collar of waxed paper around soufflé on plate with fingers; unmold gelatin
the blade across a plain chocolate dish. When the soufflé is set and the as usual. The film of water will allow
candy bar. The curls will roll up very paper is removed, the soufflé stands just enough slippage to move the
nicely. high. mold.

26

8. To roll pastry to an even round, 9. To keep cooked pudding and pie 10. To frost cupcakes quickly, dip
form into a ball, flatten with hand, fillings nice and creamy, without that tops of cooled cupcakes into bowl
then start rolling from the center to “skin"’ on top, press plastic wrap of fluffy frosting. Give wrist a slight
the outside all around. Your pastry directly on hot filling. Cool, then twist; quickly pull cupcake out.
will be even and uniformly thick. refrigerate. Peel paper when set. Frosting should be fairly soft for this.
== ~ n = ~ ©D® S ne)x< ® € Q <> oO anw = Oo = ® <2) Q 2) Q = o
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AMERICAN CLASSICS:
FAVORITE RECIPES FROM THE EAST,
THE SOUTH, THE MIDWEST,
THE SOUTHWEST AND THE WEST
ID
SUISSV'

America’s culinary heritage is varied and rich. The Midwest, land of lyrical Indian-name
In the East, particularly New England, seafood states—Ohio .... lowa... Michigan... Min-
is kKing—lobster, hard and soft clams, scallops, nesota... Nebraska... iS corn and apple
mussels, oysters, cod, flounder and haddock. country. And what recipes there are! Apples and
Yankee cooks have a way with them all. They corn teamed with meats and vegetables or
have a way, too, with berries, particularly blue- tucked into breads, dumplings, cobblers and
berries and cranberries which the Pilgrims pies. Sturdy fare descended from pioneer days.
found growing in abundance, and with the In the Southwest, the vast ranchlands have
hearty, homely classics learned from the Indi- produced a trove of beef and lamb recipes,
ans—Boston Baked Beans, Johnnycake and robust cowboy fare, simply prepared and sea-
Indian Pudding. soned, counter-balanced by chilis and stews
The South's gifts from the sea are blue crabs aflame with hot red and green peppers. It is
(at their best in Chesapeake Bay) and shrimp, a cuisine born of three heritages—American
the fattest and sweetest coming from the great Indian, Spanish and English. A happy, hearty
crescent sweep of the Gulf Coast. Southern mix.
cooks are wizards at preparing the local catch,
especially in Creole country where foods have The West (Hawaii and Alaska included) is
a decidedly French-Spanish accent. They are more than twice blessed: oceans of seafood (the
adept, too, at cooking home-grown pork and Pacific’s own varieties of crabs, clams, oysters
fowl (is any ham lovelier than mellow, mahog- and fin fish), orchards of avocados and citrus
fruits, vineyards of grapes, farmlands overflow-
any-hued Smithfield or any chicken more mel-
tingly tender than Southern fried?). But where ing with vegetables and salad greens. Salads, 29
Southern cooks outdo themselves is in the des- in fact, are the West’s great specialty—green
sert department (the whole South, it seems, has salads, fruit salads, vegetable salads, meat and
an insatiable sweet tooth). Peaches and straw- fish salads. Salads to begin the meal, to end
it, or salads that are the meal, itself.
berries, peanuts and pecans, sweet potatoes
and yams are all stirred into too-good-to-be-true And now for the recipes—an Atlantic to mid-
shortcakes, puddings and pies. Pacific round-up of some of America’s best.

American foods are as varied as the land that produces

them. In the rugged Southwest (left), rough and ready
barbecues are favored, especially if grilled outside.
AMERICAN CLASSICS

THE EAST 1 Simmer the onion, celery, green pepper and

garlic in butter for 20 minutes.
2 Add potatoes and water. Cook until the pota-
toes are tender.
New England Clam Chowder 3 Add tomatoes, clams and their juice, salt,
Makes 6 to 8 servings pepper, thyme and cayenne to taste. Bring
chowder to a boil; add chopped parsley, and
3 slices bacon, chopped pour soup into a tureen over the crackers.
1 large onion, chopped (1 cup)
4 medium-size potatoes, pared and diced (3
cups) Baked Stuffed Lobster
cups water In some areas, you can buy ready-cooked lob-
teaspoon salt sters to make fixing even speedier
teaspoon pepper Bake at 425° for 15 minutes. Makes 4 servings
cans (10% ounces each) minced clams
bottle (8 ounces) clam juice 4 small live lobsters, weighing about 1%
envelope non-fat dry milk (for 1 quart) pounds each
tablespoons flour 1 cup (2 sticks) butter or margarine, melted
3h tablespoons minced parsley
®—4
No
Sa 2% cups unsalted soda cracker crumbs
1 cup chopped parsley
1 Cook bacon until crisp in a large, heavy 2 teaspoons paprika
saucepan or Dutch oven. Remove bacon with 1 teaspoon salt
slotted spoon; drain on paper toweling; reserve.
Add onion to bacon drippings in saucepan; 1 Drop live lobsters into a very large kettle of
sauté until soft. rapidly boiling salted water; cover. Cook over
2 Add potatoes, 2 cups of the water, salt, and high heat 8 to 10 minutes. Lobsters will turn
pepper; cover. Simmer, 15 minutes, or until a bright red. Remove at once with tongs; drain;
potatoes are tender. Remove from heat. let cool enough to handle.
3 Drain liquid from clams into a 4-cup measure; 2 Place each lobster on its back and cut down
reserve clams. Add bottled clam juice and re- middle from head to tail with scissors, being
maining cup of water. careful not to cut through hard shell of back.
4 Combine dry milk with flour in a small bowl; Press lobster open so it will lie flat. (If needed,
stir briskly into clam liquids in cup. Add to potato simply crack shell of back in a few places.)
mixture in saucepan. Cook, stirring constantly, 3 Lift out the pink coral (roe), if any, and green
over medium heat, until chowder thickens and
bubbles 1 minute.
Clam chowder as Manhattan likes it—with tomatoes.
5 Add clams; heat just until piping-hot. Ladle
into soup bowls. Sprinkle with parsley and re-
served bacon. Serve with pilot crackers, if you
wish.

Manhattan Clam Chowder

Makes 6 servings

cup chopped onion

cup finely minced celery
teaspoons finely minced green pepper
clove of garlic, minced
tablespoons butter or margarine
cup diced potatoes
cups boiling water, salted lightly
fresh tomatoes peeled, seeded and diced
Xx pint freshly opened
4OWnrnM~hH clams, minced
Salt and pepper
Thyme
Cayenne
1 teaspoon minced parsley
3 to 4 soda crackers, coarsely crumbled
 ae

Stuffed Whole Fish comes to the table on a bed of carrots and peppers; Egg Sauce arrives in its own bowl.

tomalley (liver). Discard stomach sac or ‘“‘lady”’ cubes; toss to coat evenly; remove from heat.
from back of head, black vein running from Stir in egg until well-blended. Spoon into cavity
head to tail, and spongy gray tissue. Brush meat in fish.
with some of the melted butter or margarine. 3 Melt remaining 4 tablespoons butter or mar-
Place lobsters on cooky sheets. garine in a small saucepan; stir in remaining
4 Mix cracker crumbs, parsley, paprika, and salt 1 teaspoon salt, lemon juice, and pepper. Brush
in a medium-size bowl; drizzle with remaining part over fish.
melted butter or margarine; toss lightly to mix. 4 Bake in moderate oven (350°), brushing sev-
Pack into opened lobsters, dividing evenly. eral times with remaining butter-lemon mixture,
5 Bake in hot oven (425°) 15 minutes, or until 1 hour, or until fish flakes easily.
meat is hot and crumb topping is golden. Place 5 Lift with wide spatulas onto a heated serving
on individual large serving platters; garnish platter; spoon some of the Egg Sauce* over
each with water cress and lemon wedges, if you fish; garnish platter with lemon wedges and
wish. parsley, if you wish. Serve remaining sauce
separately.
EGG SaAucE—Hard-cook 3 eggs; shell and
chop; set aside. Melt 4 tablespoons (‘% stick)
Stuffed Whole } butter or margarine in a medium-size saucepan;
Proud presentation for the catch of your choice, stir in 4 tablespoons flour, % teaspoon salt, and
appetizing inside and out Y% teaspoon pepper; cook, stirring constantly,
Bake at 350° for 1 hour. Makes 6 servings just until bubbly. Stir in 2 cups milk; continue
cooking and stirring until mixture thickens and
1 whole sea bass, cod, or haddock, weighing boils 1 minute; remove from heat. Stir in 1 table-
about 3 pounds, dressed and boned spoon lemon juice; fold in chopped eggs. Makes
1 large onion, chopped (1 cup) about 2'% cups.
Y cup (1 stick) butter or margarine
Y% teaspoon leaf sage, crumbled ie ol
2 teaspoons salt
6 slices white bread, cubed
1 egg, beaten This natural delicacy doesn’t need much en-
2 tablespoons lemon juice hancing—just some simple seasonings
Y% teaspoon pepper Bake at 350° for 25 minutes. Makes 6 servings
Egg Sauce (recipe follows)
2 pounds fresh sea scallops
1 Wash fish well in cold water; pat dry with OR: 2 pounds frozen sea scallops, thawed
Paper toweling. Place in a greased large shallow % cup (1 stick) butter or margarine
baking pan. 3 tablespoons chopped parsley
2 Saute onion in 4 tablespoons of the butter 1¥%2 teaspoons leaf basil, crumbled
or margarine until soft in a large frying pan; stir 1 teaspoon salt
in sage and 1 teaspoon of the salt. Add bread % teaspoon pepper
 AMERICAN CLASSICS

41 Wash fresh scallops in cold water; drain one created at the Coonamessett Inn, Falmouth,
thoroughly between sheets of paper toweling. Massachusetts.
2 Place in a single layer in a large shallow Makes 6 servings, about 4 each
baking dish; dot with butter or margarine;
sprinkle with parsley, basil, salt, and pepper. 7 pound salt codfish
3 Bake in moderate oven (350°) 5 minutes. Stir Instant mashed potatoes
scallops to coat well with butter mixture. Bake Water
20 minutes longer, or until tender. Serve buttery Salt
sauce from dish over mashed or baked pota- Butter or margarine
toes, if you wish. 1 egg
2 egg yolks
al 2s Shortening or vegetable oil for frying

NY
1 Place codfish in a large frying pan; cover with
\Seely) cold water. Heat to boiling; cover. Simmer 10
minutes, or until fish flakes easily; drain. Flake
fish with a fork.
Cape Cod Clam Pie
2 Prepare 4 cups instant mashed potatoes with
That clambake custom takes a surprising direc-
water, salt, and butter or margarine, following
tion—baked in a pie!
label directions. (Omit milk called for.) Beat in
Bake at 450° for 15 minutes, then at 350° for egg and egg yolks; fold in codfish.
30 minutes. Makes 6 servings 3 Melt enough shortening or pour vegetable oil
into a deep-fat fryer or large saucepan to fill
1 package piecrust mix two thirds full; heat to 375°.
2 eggs 4 Drop cod mixture by tablespoonfuls into fat;
2 cans (10% ounces each) minced clams fry, turning once, 1 minute, or until crispy-gol-
¥% cup milk den. Lift out with a slotted spoon; drain. Serve
Ye Cup coarse unsalted soda cracker crumbs hot.
71 teaspoon salt
Y% teaspoon pepper
2 tablespoons butter or margarine
1 teaspoon cold water

1 Prepare piecrust mix, following label direc-

tions, or make pastry from your own favorite
two-crust recipe. Roll out half to a 12-inch round
on a lightly floured pastry cloth or board; fit into Pennsylvania Hot Pot
a 9-inch pie plate. Smart-buy chuck, half moons of golden acorn
2 Beat eggs well in a medium-size bowl; mea- squash, potatoes, and onions bake in a toma-
sure 1 tablespoon into a cup for Step 4. to-rich broth
3 Drain liquid from clams; measure out % cup Bake at 350° for 3 hours. Makes 6 to 8 servings
and stir into beaten eggs with clams, milk,
cracker crumbs, salt, and pepper. Spoon into 2 pounds beef chuck, cut in 1-inch cubes
prepared pastry shell; dot filling evenly with % cup unsifted all-purpose flour
butter or margarine. 2cups tomato juice
4 Roll out remaining pastry to an 11-inch round; 2beef-bouillon cubes
o2 cut several slits near center to let steam escape;
cover pie. Trim overhang to '% inch; fold edges
1
Ys
tablespoon sugar
cup finely chopped parsley
under, flush with rim; flute all around. Stir cold 2cloves of garlic, minced
water into beaten egg in cup; brush over pastry. 3teaspoons salt
5 Bake in very hot oven (450°) 15 minutes; % teaspoon pepper
lower oven temperature to moderate (350°). 4medium-size potatoes, pared and sliced thin
Bake 30 minutes longer, or until golden. Cool (4 cups)
15 minutes on a wire rack. To serve, cut in 8 small onions, peeled and quartered
wedges. 7 acorn squash, split and seeded
2 tablespoons butter or margarine

Cape Cod Fish Balls 1 Trim all fat from beef. Shake cubes, a few
One of New England’s most famous dishes is at atime, with flour in a paper bag to coat well.
Cod Fish Balls. Few versions are finer than this 2 Combine tomato juice, bouillon cubes, and
 THE EAST

sugar in asmall saucepan; heat, crushing cubes BRAISED LEEKS—Trim roots and about three
to dissolve, just to boiling. fourths of the green tops from 2 bunches (4
3 Combine parsley, garlic, salt, and pepper in to 5 in a bunch) leeks; split each leek length-
a cup. wise; wash well. Arrange pieces, cut side down,
4 Layer vegetables and meat into a 12-cup deep in a large frying pan. Add just enough water
baking dish this way: Half of each of potatoes, to cover; heat to boiling; cover. Simmer 5 min-
onions, and beef, sprinkling each layer lightly utes; drain; return to pan. Add 3 tablespoons
with seasoning mixture. Repeat with remaining butter or margarine and sprinkle with % tea-
potatoes, onions, beef, and seasoning mixture. spoon each salt and celery salt. Cook slowly,
5 Cut each squash half into 6 slices; pare; ar- 5 minutes longer, or until leeks are tender.
range on top. Pour hot tomato-juice mixture Makes 6 servings.
over; dot with butter or margarine; cover.
6 Bake in moderate oven (350°) 3 hours, or until
beef is tender. Red-Flannel Hash
Makes 4 generous servings

Yankee Beef Platter 1 can (1 pound) julienne beets

Makes 6 servings 2 cans (1 pound each) corned-beef hash
1 tablespoon instant minced onion
1 boneless rolled chuck beef roast, weighing
about 4 pounds 1 Drain beets, then pat dry between sheets of
1 tablespoon instant minced onion paper toweling.
2 teaspoons salt 2 Break up corned-beef hash with a fork in a
2 teaspoons sugar large bowl; mix in beets and onion. Shape into
Ye teaspoon freshly ground pepper 8 thick patties.
Y% teaspoon ground cloves 3 Sauté slowly, turning only once, until crusty-
1 bay leaf brown in a large frying pan. (No need to add
1 cup dry red wine any fat.) Serve hot with catsup or prepared
2 tablespoons vegetable oil mustard, if you wish.
71 cup thinly sliced celery
2 cloves of garlic, sliced ®
1 can condensed onion soup Dried Corn Pudding
2 tablespoons flour Bake at 350° for 45 minutes. Makes 8 servings
Braised Leeks (recipe follows)
cup dried corn (from a 14-ounce package)
1 Pierce meat all over with a fork; place in a cups boiling water
large glass or pottery bowl. teaspoons sugar
2 Sprinkle with onion, salt, sugar, pepper, and teaspoon salt
cloves. Add bay leaf and wine to bowl. Let stand, tablespoons butter or margarine
turning meat several times, 1 hour to season. cup milk
3 When ready to cook meat, remove from M4eggs, separated
AS
PMMA
marinade; pat dry with paper toweling. Brown Ye teaspoon pepper
in oil in a heavy kettle or Dutch oven. Paprika
4 Stir in marinade, celery, garlic, and onion Chopped parsley
soup; heat to boiling; cover. Simmer, turning
meat several times, 3 hours, or until tender. 1 Combine corn and boiling. water in a me-
Remove meat to a carving board; keep warm.
5 Pour liquid into a bowl; let stand several min-
dium-size saucepan; cover; let stand 1 hour.
2 Stir in sugar, salt, and butter or margarine;
Do
utes, or until fat rises to top, then skim off; heat to boiling; reduce heat; cover. Simmer 30
remove bay leaf. Measure 2 tablespoons of the minutes; stir in milk; simmer 5 minutes longer.
fat and return to kettle; blend in flour. Cook, Drain liquid into a 1-cup measure. Add addi-
stirring constantly, until bubbly. Stir in 1% cups tional milk, if needed, to make % cup liquid.
of the liquid; cook, stirring constantly, until 3 Beat egg whites until stiff in a small bowl.
gravy thickens and boils 1 minute. 4 Beat egg yolks in a large bowl; stir in corn
6 Carve part of the roast into %-inch-thick mixture, the % cup liquid, and pepper; stir in
slices. Arrange slices with rest of roast and about % of the beaten egg whites, then fold
Braised Leeks* on a large serving platter. Add in remainder. Pour into a buttered deep 6-cup
parslied potatoes and steamed whole carrots, baking dish. Set in a pan with 1 inch of hot
if you wish. Serve gravy separately to spoon water.
over all. 5 Bake in moderate oven (350°) 45 minutes,
 AMERICAN CLASSICS

or until the tip of a knife inserted 1 inch trom Boston Baked Beans
edge comes out clean. Bring out your big bean pot for cooking this
6 Remove from oven; let stand 5 minutes; one.
sprinkle with paprika and parsley. Bake at 300° for 5 hours. Makes 6 to 8 servings
Note: To order dried corn by mail, request
a price list from: John F. Cope Co., Manheim,
1 pound dried navy or pea beans
Lancaster County, Pa. 17545.
1 medium-size onion, diced (Y2 cup)
Y cup molasses
Y% teaspoon dry mustard
Maple Glazed Squash And Parsnips % cup firmly packed brown sugar
Makes 8 servings 1 teaspoon salt
% pound lean salt pork, diced
71 bunch medium-size parsnips (about 1%2
pounds) 1 Pick over beans and rinse. Place in a large
2 small acorn squash (about % pound each) bowl; add water to cover; let stand overnight;
1% cups maple syrup drain.
2 tablespoons butter or margarine 2 Combine beans and onion in a large sauce-
1 tablespoon chopped parsley pan; add water to cover; heat to boiling; cover.
Simmer 45 minutes, or until skins of beans burst
1 Pare parsnips; quarter lengthwise, then cut when you blow on several in a spoon. Drain
into 3-inch pieces. Halve squash crosswise; liquid into a small bowl.
scoop out seeds and stringy membrane; cut into 3 Measure 1 cup of the bean liquid and com-
¥%-inch slices; do not pare. bine with molasses, mustard, brown sugar, and
2 Cook parsnips and squash, covered, in boil- salt in a bowl.
ing salted water in a large skillet about 10 min- 4 Layer half of the salt pork and all of the beans
utes, or until vegetables are almost tender; into an 8-cup bean pot or baking dish. Pour
drain. molasses mixture over top; add just enough
3 Heat maple syrup in same skillet; add butter more saved liquid to cover beans. Top with
or margarine, stirring until melted. Return par- remaining salt pork, pressing down into liquid;
snips and squash to skillet. Cook over medium cover.
heat, basting frequently (a bulb baster is best), 5 Bake in slow oven (300°) 4 hours; uncover.
about 15 minutes, or until vegetables are tender Bake 1 hour longer, or until beans are deep
and richly glazed. brown, tender, and as dry as you like them.
(After 2 hours baking, check beans, and if they
seem dry, add more saved bean liquid to keep
them moist.)

Cape Cod Cranberry Salad

Makes 8 servings

1 can (about 9 ounces) pineapple tidbits

1 package (3 ounces) red-cherry-flavor gelatin
1 can (1 pound) jellied cranberry sauce
»
>)!
% cup lemon juice
71carton (8 ounces) cream-style cottage
cheese
Y2 cup thinly sliced celery
Ye cup coarsely broken walnuts
Romaine
Parsnips and acorn squash, jeweled with maple sugar.
1 Drain syrup from pineapple into a 1-cup mea-
sure; add water to make 1 cup. Heat to boiling
4 Remove squash with a slotted spoon; arrange in a small saucepan; stir into gelatin in a me-
slices, overlapping, around edge of a heated dium-size bowl until gelatin dissolves. Beat in
vegetable dish; spoon parsnips into center; cranberry sauce and iemon juice. Chill 45 min-
drizzle remaining syrup over vegetables. utes, or until as thick as unbeaten egg white.
Sprinkle with chopped parsley. 2 Stirin pineapple, cottage cheese, celery, and
 New England’s favorite, a
huge bubbling pot of Boston
Baked Beans, served forth
here with a crisp criss-cross
of bacon. , V,y

Lg

walnuts; spoon into a 6-cup mold. Chill several 2 large pears, pared, quartered, cored, and
hours, or until firm (overnight is best). diced
3 When ready to serve, loosen salad around 2 cups sugar
edge with a knife; dip mold very quickly in and 1 jar (4 ounces) candied lemon peel
out of hot water. Cover with a serving plate;
turn upside down; gently lift off mold. 1 Combine cranberries, pears, sugar, and
4 Garnish with romaine leaves. Serve plain, or lemon peel in a large saucepan. Heat, stirring
with mayonnaise or salad dressing, if you wish. constantly, to boiling; cover. Cook 5 minutes,
or just until juice starts to flow; lightly skim off
cy foam with a spoon.
2 Simmer, uncovered, 15 minutes, or until
For a change, chutney made with cranberries, cranberries and pears are tender; pour into a
fresh pears, and lemon peel bowl. Cool, then cover and chill.
Makes about 3% cups Note: Chutney tastes equally good warm.
Make it ahead, then reheat just before serving
1 package (1 pound) cranberries, stemmed time.
AMERICAN CLASSICS
Anadama Bread 2 cups white cornmeal
Bake at 375° for 50 minutes. Makes 1 large 71 teaspoon salt
round loaf % cup boiling water
7 cup milk
1% cups water
Y% cup yellow cornmeal 1 Combine cornmeal and salt in a medium-size.
2 teaspoons salt bowl; stir in boiling water, then milk.
6 tablespoons butter or margarine 2 Drop batter, a heaping tablespoonful at a
Ye cup light molasses time, into a heated well-greased frying pan or
2 envelopes active dry yeast onto a griddle; spread into a 3-inch round. Fry
Ye cup very warm water 1 to 2 minutes, or until underside is golden; turn;
6 cups sifted all-purpose flour brown other side. Repeat with remaining batter, .
Cornmeal for topping greasing pan before each baking.
3 Serve hot with melted butter or margarine and
1 Heat water, cornmeal, salt, butter or marga- maple syrup.
rine and molasses in medium-size saucepan @
until thick and bubbly. Pour into a large bowl;
cool to lukewarm, about 45 minutes. Blueberry-Patch Muffins
2 Sprinkle yeast into % cup very warm water Bake at 425° about 20 minutes. Makes 12 me-
in a cup. (Very warm water should feel comfort- dium-size muffins
ably warm when dropped on wrist.) Stir until
yeast dissolves, then blend into cooled corn-
cup fresh blueberries
meal mixture.
tablespoon sugar (for topping)
3 Beat in 2 cups of the flour until smooth. Stir
teaspoon grated lemon rind
in 3 more cups flour, 1 cup at atime, until dough
cups sifted all-purpose flour
is very stiff.
cup sugar (for batter)
4 Turn out onto a lightly floured pastry cloth
teaspoons baking powder
or board. Knead until elastic, about 10 minutes,
teaspoon Salt
using remaining cup of flour, as needed, to keep
egg, well beaten
dough from sticking.
cup milk
5 Place dough in a greased large bowl; turn
®S
Ast
Msstablespoons (‘2 stick) butter or margarine,
to coat all over with shortening; cover with a
melted
towel. Let rise in a warm place, away from draft,
about 1% hours, or until double in bulk.
6 Punch dough down; knead in bowl a few 1 Pick over blueberries; wash; spread on paper
times. Shape into a ball. Press into a greased toweling to drain, then shake gently to dry well.
10-cup baking dish. Brush top with soft short- Reserve for Step 4.
ening; sprinkle with cornmeal. 2 Combine 1 tablespoon sugar and lemon rind
7 Let rise again in a warm place, away from in cup. Reserve for Step 5.
draft, 1 hour, or until double in bulk. 3 Sift flour, % cup sugar, baking powder, and
8 Bake in moderate oven (375°) 50 minutes, salt into medium-size bowl.
or until loaf is golden-brown, and gives a hollow 4 Combine egg, milk, and melted butter or mar-
sound when tapped. Remove from pan to a wire garine in small bowl; add all at once to dry
rack; cool. When cold, wrap in waxed paper, ingredients; stir quickly and lightly just until
foil, or transparent wrap. Store overnight to liquid is absorbed (batter will be lumpy); gently
mellow flavors, make slicing easier. fold in blueberries.
5 Spoon into 12 greased medium-size muffin-
pan cups, filling cups % full; sprinkle reserved
lemon-sugar over.
6 Bake in hot oven (425°) 20 minutes, or until -
Johnnycake golden-brown; remove from pan at once; serve
hot with butter or margarine, or your favorite
Johnnycake wasn’t named for Johnny Anyone.
jelly or preserves.
It’s a corruption of Journey Cake, the sturdy
cornmeal bread carried by early Yankee trav- @
elers. Nearly every good New England cook has
a favorite recipe. The version that’s brought Shoofly Pie
fame to The Bank Cafe, Warwick, Rhode Island In Pennsylvania Dutch Country, women used
is this one. to bake a special sticky-sweet pie to lure flies
Makes about 16 three-inch cakes away from more cherished dishes. Shoofly Pie,
Blueberry-Patch Muffins, served steaming hot with
lots of butter and jelly can't be beat for breakfast.

Anadama Bread, made of flour, cornmeal and molas

ses, is a 19th century recipe from Massachusetts
 AMERICAN CLASSICS

it was called. Today the pie is a great Pennsyl- and cut out to make 36 shells in all. Prick bot-
vania favorite, a specialty of many hotels and toms of shells with a fork.
restaurants. The recipe below comes from the 3 Bake in hot oven (400°) 10 minutes, or until
Shartlesville Hotel, Schartlesville, Pennsylvania. golden. Remove carefully from pans to wire
Bake at 400° for 45 minutes. Makes 1 eight-inch racks; cool completely.
pie 4 Combine apples, cranberries, sugar, all-spice,
and % cup of the water in a medium-size sauce-
1¥%2 Cups sifted all-purpose flour pan. Heat, stirring constantly, to boiling, then
Ye Cup sugar cook for 5 minutes.
Dash of salt 5 Smooth cornstarch and remaining % cup
04 teaspoon ground cinnamon
water to a paste in a cup; stir into cranberry
6 tablespoons shortening mixture. Cook, stirring constantly, until mixture
Ye Cup molasses thickens and boils 3 minutes. Pour into a small
cup hot water bowl; cool, then chill.
=xteaspoon baking soda 6 Just before serving, beat cream until stiff in
1 unbaked 8-inch pastry shell a small bowl. Spoon cranberry filling into tart
shells; top each with a dollop of whipped cream;
1 Combine flour, sugar, salt, and cinnamon in garnish with several walnut pieces.
a large bowl; cut in shortening with a pastry
Day-before note: Make and bake tart shells.
Cool; store carefully in a tightly covered con-
blender until mixture is crumbly. Measure out
Ye cup and set aside for topping. tainer. Make cranberry filling and chill, ready
to spoon into shells just before serving.
2 Mix molasses, water, and soda in a small
bowl; stir into flour mixture until evenly moist.
Pour into prepared pastry shell. Sprinkle the 2
cup crumb mixture over top.
3 Bake in hot oven (400°) 45 minutes, or until
Boston Cream Pie
top springs back when lightly pressed with fin-
Bake at 350° for 25 minutes. Makes 8 servings
gertip. Cool in pie plate on a wire rack. Cut in
wedges.
1 package loaf-size yellow cake mix
(— Egg
Cen 2?’ Water
Ye teaspoon lemon extract
1 package (about 4 ounces) vanilla instant
pudding mix
1% cups milk
Cranberry Tartlets 1 teaspoon vanilla
Bake shells at 400° for 10 minutes. Makes 3 7 square semisweet chocolate
dozen 2 tablespoons butter or margarine
Y4 cup 10X (confectioners’ powdered) sugar
1 package piecrust mix
2 large tart apples, pared, quartered, corea, 1 Prepare cake mix with egg, water, and lemon
and diced (2 cups) extract, following label directions. Pour into a
71 cup fresh cranberries, stemmed greased and floured 9-inch round layer-cake
1% Cups sugar pan.
Ye teaspoon ground allspice 2 Bake in moderate oven (350°) 25 minutes,
38 Ye Cup water
2 tablespoons cornstarch
or until top springs back when lightly pressed
with fingertip. Cool in pan on a wire rack 10
7 cup cream for whipping minutes. Loosen around edge with a knife; turn
Ye cup coarsely broken walnuts out onto rack; cool completely.
3 Prepare pudding mix with milk and vanilla, ©
1 Prepare piecrust mix, following label direc- following label directions.
tions, or make pastry from your favorite dou- 4 Melt chocolate with butter or margarine ina
ble-crust recipe. Roll out, half at a time, to a small saucepan; remove from heat. Stir in 10X
rectangle, 14x10, on a lightly floured pastry sugar and 1 teaspoon hot water until smooth.
cloth or board. Cut out 12 rounds with a 3-inch 5 Split cake layer; put back together, with van-
plain or scalloped cutter. illa filling between, on a large serving plate.
2 Fit each round into a tiny muffin-pan cup, Spread chocolate mixture over top, letting it
pressing firmly against bottom and side. Repeat drizzle down side. Chill until serving time. Cut
with remaining half of dough; reroll trimmings into wedges.
 THE EAST

Hot Apple Pandowdy 2 Prepare piecrust mix, following label direc-

Bake at 350° for 50 minutes. Makes 10 servings tions, or make pastry from your favorite single-
crust recipe. Roll out to a 10-inch round on a
1% cups butter or margarine lightly floured pastry cloth or board. Cut several
% cup sugar slits near center to let steam escape. (Tip: To
71 egg, well-beaten make sure pastry top will fit, turn your baking
2% cups sifted all-purpose flour dish upside down over rolled-out pastry and
3 teaspoons baking powder measure, allowing an extra inch all around.)
Ye teaspoon salt 3 Spoon cherry mixture into a 6-cup shallow
7 cup milk baking dish; dot with butter or margarine. Cover
3 cups sliced pared apples with pastry; fold edge under, flush with rim; flute
Y cup brown sugar to make a pretty edge.
1 teaspoon ground cinnamon 4 Bake in hot oven (425°) 50 minutes, or until
2 cups Sweetened Whipped Cream pastry is golden and juices bubble up. Cool at
least an hour on a wire rack. Serve in bowls,
Wyre?
1 Cream butter or margarine and add sugar with plain cream, if you wish.
gradually. When well combined, mix in the egg.
| |
i
2 Sift together flour, baking powder and salt
|> IW
and add alternately with the milk.
3 Spread apples in the bottom of a shallow,
Yankee Fruit Cobbler f= oy
well-buttered ovenproof-china baking dish. Easterners claim it tastes twice as good with
4 Mix together brown sugar and cinnamon and apple and cranberry combined
sprinkle over apples. Pour batter over the top, Bake at 400° for 50 minutes. Makes 8 servings
spreading it evenly.
5 Bake in moderate oven (350°) for about 50 6 medium-size apples
minutes. Let stand for 10 minutes after removing 1% Cups sugar
from oven. To serve, invert on serving platter Ys cup flour
or serve directly from the baking dish. Pass % teaspoon ground nutmeg
2 cups cranberry-juice cocktail
Sweetened Whipped Cream.*
SWEETENED WHIPPED CREAM—Beat 1 Cup very 2 cups biscuit mix
cold cream for whipping until it is almost stiff. * cup milk
Fold in 1% tablespoons 10X (confectioners’ 1 teaspoon grated lemon rind
powdered) sugar and a few drops of vanilla.
Makes 2 cups. 1 Pare apples, quarter, core, and slice into a
Note: A buttered baking pan or dish, 9x9x2, shallow 8-cup baking dish. Combine 1% cups
works equally well. of the sugar, flour, and nutmeg in a small bowl;
stir in cranberry juice until smooth. Pour over
apples; cover.
2 Bake in hot oven (400°) 30 minutes, or until
apples are tender.
3 Combine biscuit mix, 2 tablespoons of the
remaining sugar, and milk in a medium-size
bowl; stir just until evenly moist. Drop by table-
Cherry Cobbler spoonfuls in 8 mounds over hot apples. Mix
Here’s the traditional deep-dish pie with plenty remaining 2 tablespoons sugar and lemon rind
of juicy fruit under a blanket of golden pastry in a cup; sprinkle over biscuits.
Bake at 425° for 50 minutes. Makes 1 deep 4 Bake 20 minutes longer, or until biscuits are
8-inch pie golden. Serve warm.

6 cups pitted tart red cherries

1% cups sugar
Ys Cup quick-cooking tapioca Indian Pudding
1 teaspoon grated lemon rind The secret of this New England specialty is long
Y% teaspoon salt slow baking
Ye package piecrust mix Bake at 325° for 3 hours. Makes 6 servings
2 tablespoons butter or margarine
5 cups milk
1 Place cherries in a large bowl; sprinkle with Ye cup yellow cornmeal
sugar, tapioca, lemon rind, and salt; toss lightly Ye Cup sugar
to mix. Let stand while making pastry. Ye Cup molasses
‘ys .
‘ik
a ad .

THE SOUTH

_ 4 tablespoons (‘2 stick) butter or margarine or until top is richly glazed. Remove ham from
1 teaspoon salt pan and let stand about 20 minutes for easier
1 teaspoon pumpkin-pie spice carving.
6 Pour fat and juices from baking pan into a
1 Combine 2 cups of the milk with cornmeal 4-cup measure; let stand a few minutes until
and remaining ingredients in a large heavy fat rises to top; skim off fat. Add water to juices,
saucepan. Heat slowly to boiling, then simmer, if needed, to make 3 cups. Return to pan; heat
Stirring often, 5 minutes, or until creamy-thick. to boiling.
2 Pour into a buttered 8-cup baking dish; stir 7 Blend’about 3 tablespoons cold water into
in 2 more cups milk. cornstarch until smooth in acup; stir into boiling
3 Bake in slow oven (325°) 1 hour; stir in re- liquid. Continue cooking and stirring, scraping
maining 1 cup milk. Bake 2 hours longer, or baked-on juices from bottom and sides of pan,
until pudding sets. Serve warm with cream or until sauce thickens and boils 3 minutes; stir
ice cream, if you wish. in vinegar.
8 Turn ham meaty side up; cut a thin slice from
bottom so it will stand flat. Place fat side up
on platter. Cut a wedge-shape piece from shank
end and lift out, then carve several slices and
arrange at end of platter. Garnish platter with
THE SOUTH spinach leaves, green-onion curls, parsley, and
spiced apple rings, if you wish. Serve sauce in
separate bowl to spoon over meat.
Maryland Stuffed Ham
Featuring a fresh color and flavor idea—greens
tucked into deep cuts in meat
Bake at 325° for 3 hours. Makes 12 generous
servings, plus enough for at least one bonus Crumb-Topped Smithfield Ham
In Smithfield County in Virginia the hams have
meal
been cured in a special way to give them a flavor
all their own. This is a ham to be enjoyed in
1 fully-cooked ham, weighing about 12 pounds thin, thin slivers with buttered hot biscuits or
1 package (10 ounces) fresh spinach corn bread. Wonderful for a buffet party.
1 bunch green onions
Bake at 350° for 1 hour. Makes 16 servings,
1 bunch parsley
plus leftovers
71 cup dry red wine
%. cup honey 1 whole Smithfield ham, weighing about 14
4 teaspoons cornstarch
pounds
2 tablespoons cider vinegar
OR: 1 whole country-cured ham
Ye cup light molasses
1 Trim thick skin, if any, from ham. Make X-
2 cups soft white bread crumbs (4 slices)
shape cuts, 3 inches deep and 1 inch apart,
all over fat side with a sharp knife.
1 Soak ham overnight, or even 24 hours, ina
2 Trim stems from spinach and cut out any
large quantity of water. (If you have a free sink,
coarse ribs. Trim green onions and parsley;
that is the perfect place to soak the ham. This
wash all greens well; dry on paper toweling.
helps to remove some of the curing salt from
Chop all fine and mix well in a small bowl.
the ham.)
3 Press greens mixture into cuts, packing in
well with your finger to fill openings. Place ham,
2 Scrub the ham
to remove
with a brush
the pepper coating.
and rinse well
Al
fat side up, in a large shallow baking pan. Brush
3 Place ham in a pan large enough to hold it
with part of the wine.
and cover with cold water. (If this is impossible,
4 Bake in slow oven (325°), brushing several
fit ham, shank end up, in the largest roaster
times with more wine, 2% hours.
or kettle that you have and fill container with
5 Stir honey into remaining wine; brush part of
cold water. Wrap heavy duty foil around shank
mixture over ham. Continue baking and brush-
and up over kettle or roaster to cover.) Heat
ing with remaining honey mixture 30 minutes,
water to simmering, but do not boil. (South-
erners say that boiling water drives‘the salt into
the ham.)
4 Simmer ham, turning every 2 hours, 6 hours,
A classic baked ham with a new twist, Maryland Stuf or until a meat thermometer inserted into the
fed Ham adds a splash of color to the dinner table. thickest part of the ham reaches 160°.
 AMERICAN CLASSICS

5 Remove ham from water; cool. Refrigerate 5 Ladle into soup plates or bowls. Serve with
until ready to prepare. corn bread or crusty hard rolls, if you wish.
6 Place ham in a shallow roasting pan; remove
rind; trim fat; score remaining fat. Brush with
part of the molasses.
7 Bake in moderate oven (350°) 30 minutes. Country Pork and Black-Eyed Peas
Brush ham with remaining molasses and pat Made for each other, this pair profits from long
bread crumbs onto ham. Bake 30 minutes and leisurely cooking
longer, or until crumbs are golden. Makes 4 to 6 servings, plus meat for another
8 Cut ham into very thin slices, holding the meal
carving knife almost parallel to the bone, start-
ing at the shank end. 1 package (1 pound) dried black-eyed peas
1 smoked pork picnic shoulder, weighing about
7 pounds
Salt and pepper
Burgoo
1 Pick over peas, then rinse; place in a me-
Stew ladled up for Kentucky Derby crowds
dium-size bowl. Add water to cover; let stand
makes servings by the dozen
overnight; drain.
Makes 12 servings 2 Place pork in a kettle; add water to cover.
Heat to boiling; cover. Simmer 1% hours.
4 smoked ham hocks, weighing about 1 pound 3 Add peas to kettle; cover again. Simmer 1%
each hours longer, or until pork and peas are tender.
1 roasting chicken, weighing about 3 pounds Remove pork from kettle; trim off skin and fat
Water layers; slice about half of the pork % inch thick.
3 teaspoons salt 4 Season peas to taste with salt and pepper;
Y2 teaspoon cayenne spoon onto a deep large platter; arrange pork
2 cups diced pared potatoes slices‘over top. Wrap remaining pork and chill
2 cups diced pared carrots for another day.
2 large onions, chopped (2 cups)
1 package (10 ounces) frozen Fordhook lima
beans
2 cups shredded cabbage Jambalaya
2 cups fresh corn kernels
Rice from the fields of southwestern Louisiana
2 cups thinly sliced celery
is the backbone of this one-dish meat—a favor-
2 cups diced tomatoes
ite as old as New Orleans itself.
1 package (10 ounces) frozen whole okra
2 tablespoons Worcestershire sauce Makes 8 servings
71 cup diced green pepper
Ye cup chopped parsley broiler-fryer (about 2% pounds)
cups water
1 Combine ham hocks and chicken in a kettle teaspoons Salt
or roasting pan; add just enough water to cover. teaspoon pepper
Heat to boiling; cover. Simmer 1% hours, or until bay leaf
chicken is tender; remove from kettle. Continue large onions, chopped (2 cups)
cooking ham hocks 1 hour, or until tender; large clove of garlic, crushed
42 remove from kettle. cup (¥2 stick) butter or margarine
2 Let broth stand until fat rises to top, then skim pound cooked ham, cubed
off. Measure broth and return 12 cups to kettle. can (1 pound, 12 ounces) tomatoes
Stir in salt, cayenne, potatoes, carrots, onions, AT large
ek
med
ak
IN
Go.
se
=k)
aN) green pepper, halved, seeded, and
and lima beans. Heat to boiling; simmer 15 chopped
minutes. = teaspoon leaf thyme, crumbled
3 While vegetables cook, remove skin from Y% teaspoon cayenne
chicken and ham hocks; take meat from bones, 1 cup uncooked regular rice
discarding any fat; dice meat.
4 Stir cabbage, corn, celery, tomatoes, okra, 1 Place chicken in a large kettle or Dutch oven;
and Worcestershire sauce into kettle; simmer add water, salt, pepper, and bay leaf; bring to
15 minutes, or until all vegetables are crisply boiling; reduce heat; cover.
tender. Stir in green pepper, parsley, and diced 2 Simmer 45 minutes, or until chicken is tender;
meats; heat just to boiling. remove chicken from broth; reserve. When cool
 THE SOUTH

enough to handle, remove meat from bones;

cut into cubes; reserve. An appetizer invented at Antoine’s by Jules
3 Pour broth into a 2-cup measure; remove bay Alciatore in the 1850s—one so rich that it was
leaf; add water, if necessary, to make 2 cups; named after the wealthiest man in the country.
reserve. Makes 6 servings
4 Sauté onions and garlic in butter or margarine
until soft in same kettle; add ham, tomatoes, 6 tablespoons butter or margarine
green pepper, thyme, cayenne, and reserved Ye cup fine dry bread crumbs
chicken and broth. Heat to boiling; stir in rice; 2 cups fresh spinach leaves, washed and
reduce heat; cover. Simmer, following rice label stemmed
directions for cooking. Ye cup parsley sprigs
5 Serve in large bowls. Sprinkle generously with Ye cup diced celery
chopped parsley and serve with crusty French 2 tablespoons diced onion
bread, if you wish. 1 tablespoon Pernod liqueur

Among the Deep South's gifts to

good eating are the Gulf Coast's
splendid shrimp and oysters,
prepared as Oysters Rockefeller
and Seafood Gumbo.
 AMERICAN CLASSICS

% teaspoon salt Crab Imperial, Chesapeake

3 drops liquid red pepper seasoning Bake at 350° for 15 minutes. Makes 6 servings
18 large oysters on the half shell*
Rock salt 4 cans (about 8 ounces each) crab meat
1 egg
1 Melt butter or margarine in a small saucepan; %, cup finely diced green pepper
add bread crumbs; sauté for 1 minute, while % cup finely diced pimiento
stirring constantly. 2 teaspoons dry mustard
2 Combine butter mixture, spinach, parsley, 2 teaspoons salt
celery, onion, Pernod, salt, and pepper season- Y% teaspoon white pepper
ing in electric blender container. Whirl at high % cup mayonnaise or salad dressing
speed, stopping blender to stir contents several Paprika
times, until mixture is smooth. Pour into a small
bowl; refrigerate until ready to use. 1 Drain crab meat; remove bony tissue, if any.
3 Arrange oysters on a bed of rock salt in six Cut meat into chunks.
individual heatproof dishes, placing 3 in each 2 Beat egg in a medium-size bowl; stir in green
dish. (Rock salt steadies oyster shells and re- pepper, pimiento, mustard, salt, pepper, and all
tains heat.) Top each oyster with a table- but 2 tablespoons of the mayonnaise or salad
spoonful of spinach mixture. dressing until well-blended. Fold in crab meat.
4 Broil 3 minutes, or just until topping is lightly Spoon into 6 ten-ounce custard cups or individ-
browned and heated through. Serve at once. ual baking dishes. Spread top of each with 1
*Note: If oysters in the shell are not available, teaspoon of the remaining mayonnaise or salad
place well-drained canned oysters in scallop dressing; sprinkle with paprika.
shells or other small heat-proof serving dishes. 3 Bake in moderate oven (350°) 15 minutes,
Add topping and broil as above. or just until hot.

Baked Crab Meat Remick Seafood Gumbo

Bake at 350° for 5 minutes. Makes 6 servings Gumbo is the culinary pride of New Orleans and
its greatest gift to American cuisine. This one
is based on crab meat and oysters. (Use either
3 cans (about 8 ounces each) crab meat
fresh, or canned.)
6 slices bacon, cooked and crumbled
1% cups mayonnaise or salad dressing Makes 8 servings
Y% cup Chili sauce
1 teaspoon tarragon vinegar tablespoons (‘2 stick) butter or margarine
1 teaspoon dry mustard tablespoons flour
Ye teaspoon paprika large onions, chopped (2 cups)
Ys teaspoon celery salt clove garlic, minced
Few drops liquid red pepper seasoning can (1 pound, 12 ounces) tomatoes
can condensed chicken broth
1 Drain crab meat; remove bony tissue, if any. cups water
Cut meat in chunks; place in 6 scallop shells teaspoon salt
or individual baking dishes; sprinkle with bacon. tablespoon Worcestershire sauce
Place shells in a large shallow pan for easy teaspoon liquid red pepper seasoning
handling. Heat in moderate oven (350°) 5 min- kDpound crab meat
41
RS
mi
ND)
=k
ek
Sk

utes while fixing topping. OR: 2 cans (7%2 ounces each) crab meat
2 Blend mayonnaise or salad dressing, chili 7 pint oysters
sauce, vinegar, mustard, paprika, celery salt, OR: 3 cans (about 7 ounces each) oysters
and red pepper seasoning in a small bowl; 2 tablespoons filé powder
spoon over hot crab mixture. Creole Boiled Rice (recipe follows)
3 Broil, 4 to 5 inches from heat, 1 minute, or
just until hot. 1 Make a roux (the flavor base for so many
Creole dishes) by melting butter or margarine
in a heavy kettle; stir in flour. Cook, stirring
constantly, over low heat, until flour turns a rich
brown, about 15 minutes.
2 Stir in onion and garlic. Cook, stirring often,
until soft, about 10 minutes. Add tomatoes,
oe
‘
THE SOUTH

chicken broth, water, salt, Worcestershire

sauce, and pepper seasoning. Cover kettle.
3 Simmer 15 minutes to develop flavors. Add
crab meat and oysters with their liquor. Con-
tinue cooking, just until oysters are curled,
about 5 minutes.
4 Sprinkle filé powder into gumbo and stir in
to thicken broth. Serve in deep bowls over
Creole Boiled Rice*.
Note: Reheating with filé powder makes
gumbo stringy; so always add it at last minute.

Creole Boiled Rice

Makes 8 servings
A Cajun classic—peppery okra-studded shrimp stew.
3 quarts water
2 tablespoons butter or margarine continue cooking and stirring until mixture
71 tablespoon salt thickens and boils 1 minute.
2 cups uncooked regular rice 2 Add okra and shrimps; heat to boiling.
3 Ladle into a shallow serving bowl; spoon rice
1 Heat water, butter or margarine, and salt to around edge. Or, spoon rice in mounds in
boiling in a large heavy saucepan. Stir in rice center of soup plates; spoon shrimp mixture
and heat to boiling. around rice.
2 Boil rice 15 minutes, or until tender. Drain
rice in a large strainer. Pack into a buttered
8-cup bowl; cover bowl with foil.
3 Keep rice warm in avery low oven (250°) until Deviled Crab Bake
ready to serve. Zippy extras—mustard, lemon, and parsley—
give zing to this partylike dish
Bake at 375° for 20 minutes. Makes 6 servings

1 tablespoon minced onion

Cajun Shrimp Stew
Makes 6 servings 3 tablespoons butter or margarine
3 tablespoons flour
1% teaspoons dry mustard
Ye cup chopped celery
Ye teaspoon salt
1 medium-size onion, chopped (2 cup)
2 cups milk
1 clove of garlic, crushed
2 tablespoons lemon juice
4 tablespoons (‘2 stick) butter or margarine
Few drops liquid red pepper seasoning
Y% cup sifted all-purpose flour 2 tablespoons chopped parsley
Y teaspoon salt 2 cans (7% ounces each) crab meat or 1
Ye teaspoon leaf thyme, crumbled pound crab meat
% teaspoon pepper 4 hard-cooked eggs, shelled
1 can (1 pound) tomatoes 1 cup coarsely crumbled soda crackers (12
1 can (about 14 ounces) chicken broth crackers) 49
71 can (8 ounces) minced clams
Y teaspoon liquid red pepper seasoning 1 Sauté onion in butter or margarine just until
1 can (about 1 pound) okra, drained softened in medium-size saucepan. Stir in flour,
1 can (about 5 ounces) deveined shrimps, mustard, and salt; cook, stirring all the time, just
drained and rinsed until mixture bubbles. Stir in milk slowly; con-
3 cups cooked rice tinue cooking and stirring until sauce thickens
and boils 1 minute.
1 Sauté celery, onion, and garlic in butter or 2 Remove from heat; stir in lemon juice, red
margarine until soft in a kettle. Stir in flour, salt, pepper seasoning, and parsley.
thyme, and pepper; cook, stirring constantly, 3 Drain and flake crab meat, removing any bony
until bubbly. Stir in tomatoes, chicken broth, tissue. Chop 3 eggs coarsely. (Save 1 for top-
clams, and liquid, and red pepper seasoning; ping in Step 5.)
 AMERICAN CLASSICS

4 Stir crab meat, eggs, and % cup cracker 3 medium-size onions, sliced
crumbs into sauce mixture. Spoon into buttered 4 medium-size tart red apples, cored and
shallow 6-cup baking dish or deep 9-inch pie sliced into rings
plate; sprinkle remaining % cup crumbs over. 2 tablespoons brown sugar
5 Bake in moderate oven (375°) 20 minutes. 3 tablespoons flour
or until bubbly-hot. Slice saved egg; arrange 2 teaspoons salt
on top; garnish with parsley, if you like. 1 teaspoon marjoram
Y% teaspoon pepper
3 cups apple juice

1 Pare and quarter sweet potatoes. Cook in

water just to cover in large saucepan 20 min-
utes, or until tender; drain.
2 Trim all fat from pork; brown, a few pieces
at a time, in a little trimmed fat in large frying
pan.
3 Arrange potatoes around edge of 12-cup
Pork Chops Creole baking dish; place half of meat in middle; top
Thick meaty chops bake on top a peppery blend with a layer each of half the onion slices and
of rice, kidney beans, and corn apple rings; sprinkle with half the brown sugar.
Bake at 350° for 1 hour. Makes 6 servings Repeat to make a second layer of meat and
onions; overlap remaining apple rings around
6 rib or loin pork chops, cut 2 inch thick
edge; sprinkle remaining brown sugar over.
1 cup diced celery 4 Drain fat from frying pan. Measure and return
1 medium-size onion, chopped (2 cup)
3 tablespoons to pan. Blend in flour, salt, mar-
2 teaspoons chili powder joram, and pepper; slowly stir in apple juice.
1 can (about 1 pound) red kidney beans Cook, stirring constantly, until sauce thickens
1 can (12 or 16 ounces) whole-kernel corn and boils 1 minute; pour over mixture in baking
7 cup uncooked white rice dish; cover; chill. Remove from refrigerator and
1 can condensed tomato soup
let stand at room temperature 30 minutes before
71 soup can of water baking.
Y% teaspoons Salt
5 Bake in moderate oven (350°) 2 hours, or until
71 teaspoon oregano
meat is very tender.
Y% teaspoon pepper
Ye cup whole ripe olives

1 Brown pork chops in their own fat in large

frying pan; remove and set aside; drain all but
2 tablespoons drippings from pan.
2 Sauté celery and onion until softened in same Hoppin’ John ’n’ Ham
frying pan; stir in chili powder; cook 1 minute. Cook 35 minutes in pressure cooker. Makes 8
3 Stir in kidney beans and liquid, corn and servings
liquid, rice, tomato soup, water, salt, oregano,
and pepper; mix well. Heat to boiling. 1 pound dried black-eye peas
4 Pour into greased 12-cup baking dish; ar- 1 shank-end smoked ham (about 4% pounds)
range browned chops on top; cover with lid or 1 medium-size onion, diced (Y2 cup)
foil, fastening around rim of dish to seal.
46 5 Bake in moderate oven (350°) 1 hour, or until
2
Y%
teaspoons salt
teaspoon pepper
rice and chops are tender. Garnish with ripe 3 cups water
olives just before serving. 2 cups uncooked white rice
1 bunch green onions, trimmed and sliced
&®
Dixie Pork and Sweets 1 Soak peas overnight in water to cover gen-
Pork, apples, onions, and sweet potatoes make erously (about 6 cups); drain.
this Southern-style main dish 2 Combine peas, ham, onion, salt, and pepper
Bake at 350° for 2 hours. Makes 8 servings in a 6-quart pressure cooker; add the 3 cups
water, being sure all peas are covered.
8 medium-size sweet potatoes (about 3 3 Secure cover, following manufacturer’s di-
pounds) rections; cook at 15 pounds pressure for 35
3 pounds pork shoulder, cubed minutes, following manufacturer's directions.
 THE SOUTH

Every Southern cook has her

own favorite Southern Fried
Chicken recipe. This crispy
version is equally at home
at picnics and posh parties.

Remove cooker from heat and allow pressure 1 Wash chicken pieces; pat dry. Place in a
to drop of its own accord (about 10 to 15 min- single layer in a large shallow dish; pour 1 cup
utes). of the cream over top; chill at least 20 minutes.
4 Meanwhile, cook rice, following label direc- 2 Shake chicken pieces, a few at a time, in a
tions. mixture of the 2 cups flour, 2 teaspoons of the
5 When pressure has dropped, remove cover. salt, and % teaspoon of the pepper in a paper
Place ham on carving board and cut off skin bag to coat well. Dip each again in remaining
and fat. Cut into thick slices. cream in dish; shake again in flour mixture.
6 Add cooked rice to peas, tossing to mix well; (Double coating gives chicken its thick crisp
spoon onto a heated deep platter; top with ham crust.)
slices; sprinkle onions over top. 3 Melt enough shortening or pour enough veg-
etable oil into each of two large heavy frying
pans to make a depth of 1% inches; heat. Add

Southern Fried Chicke

chicken pieces, skin side down. Brown slowly,
turning once, then continue cooking 30 min-
47
Like any trick, a crisp crust is easy when you utes, or until crisp and tender. Remove to a
know how heated serving platter; keep warm while making
Makes 6 servings gravy.
4 Pour all drippings from frying pans into a
2 broiler-fryers, weighing about 2 pounds small bowl; measure 2 tablespoonfuls and re-
each, cut up turn to one pan. Stir in 1 tablespoon flour, re-
3 cups light cream or table cream maining 2 teaspoon salt, and % teaspoon pep-
2 cups sifted all-purpose flour (for chicken) per. Cook, stirring constantly, untif bubbly. Stir
2¥%2 teaspoons salt in remaining 2 cups cream; continue cooking
¥, teaspoon pepper and stirring, scraping brown bits from bottom
Shortening or vegetable oil of pan, until gravy thickens and boils 1 minute.
1 tablespoon flour (for gravy) Serve separately to spoon over chicken.
AMERICAN CLASSICS

Smothered Chicken kettle or Dutch oven. Remove chicken; keep

Chicken stays under cover to get moist and warm.
tender, make memorable gravy 4 Add onion, green pepper, garlic, and curry
Bake at 350° for 1 hour. Makes 6 servings powder to drippings remaining in kettle; sauté
3 broiler-fryers, weighing about 2 pounds until soft. Add tomatoes (breaking with spoon),
raisins, and reserved chicken; cover. Simmer
each, split
*, cup Sifted all-purpose flour 1 hour, or until chicken is tender. Arrange
2 teaspoons salt chicken on a bed of rice. Spoon sauce over
% teaspoon pepper top.
6 tablespoons (% stick) butter or margarine
1 medium-size onion, chopped (2 cup)
2%2 cups water Brunswick Chicken
Meaty pieces of chicken, corn, and limas bake
1 Wash chicken halves; pat dry. Shake with flavorfully mellow in a peppy tomato sauce
mixture of % cup of the flour, 1% teaspoons Bake at 350° for 1% hours. Makes 8 servings
of the salt, and pepper in a paper bag to coat
evenly.
2 broiler-fryers (about 2 pounds each), cut up
2 Brown pieces, part at a time, in butter or
Ye cup sifted all-purpose flour
margarine in a large frying pan; place in a single
1 envelope herb-salad-dressing mix
layer in a roasting pan.
% cup shortening
3 Sauté onion until soft in drippings in frying
1 large onion, chopped (1 cup)
pan; stir in 1% cups of the water and remaining
1 tablespoon sugar
Ye teaspoon salt. Heat, stirring constantly, to
2 cans (about 1 pound each) tomatoes
boiling; pour over chicken; cover.
1 package (10 ounces) frozen whole-kernel
4 Bake in moderate oven (350°) 1 hour, or until
corn, cooked and drained
chicken is tender. Remove to a heated serving
~ package (10 ounces) frozen Fordhook lima
platter and keep warm while making gravy.
beans, cooked and drained
5 Blend remaining % cup flour and 1 cup water
until smooth in a 2-cup measure. Heat liquid
1 Shake chicken in mixture of flour and salad-
in roasting pan to boiling; slowly stir in flour
dressing mix in paper bag to coat well. Brown,
mixture. Cook, stirring constantly, until gravy
a few pieces at a time, in shortening in large
thickens and boils 1 minute. Darken with a few
frying pan; arrange in 12-cup baking dish.
drops bottled gravy coloring, if you wish. Serve
2 Sauté onion in same frying pan; blend in any
separately to spoon over chicken.
remaining seasoned flour, and sugar; stir in
tomatoes. Heat to boiling, stirring constantly.
8 3 Spoon corn and lima beans around chicken
in baking dish; pour tomato sauce over; cover
Country Captain
with lid or foil; chill. Remove from refrigerator
Makes 8 servings
and let stand at room temperature 30 minutes
2 broiler-fryers (about 2¥2 pounds each) before baking.
Y4 cup unsifted all-purpose flour 4 Bake in moderate oven (350°) 1% hours, or
2 teaspoons salt until chicken is tender.
Y teaspoon pepper
3 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 large green pepper, halved, seeded, and Sally Lunn
chopped High-rising yeast bread, faintly spiced, plus a
1 large clove of garlic, crushed sprinkling of confectioners’ sugar
1 tablespoon curry powder Bake at 350° for 45 minutes. Makes 1 ten-inch
71 can (1 pound) tomatoes round coffeecake
Y2 Cup raisins or currants
Hot cooked rice % cup milk
Ys cup granulated sugar
1 Cut chicken into serving-size pieces. 1 teaspoon salt
2 Combine flour with 1 teaspoon of the salt and Yo cup (1 stick) butter or margarine
Y% teaspoon of the pepper in a plastic bag. 1 envelope active dry yeast
Shake chicken, a few pieces at a time, in flour Y Cup very warm water
mixture to coat; tap off excess. 3 eggs, well-beaten
3 Brown chicken, part at a time, in oil in a heavy 1 teaspoon grated lemon rind
Ye teaspoon ground mace
4 cups sifted all-purpose flour
10X (confectioners’ powdered) sugar

1 Scald milk with granulated sugar, salt, and

butter or margarine in a small saucepan; cool
to lukewarm.
2 Sprinkle yeast into very warm water in a large
bowl. (Very warm water should feel comfortably
warm when dropped on wrist.) Stir until yeast
dissolves; stir in cooled milk mixture, eggs,
lemon rind, and mace.
3 Stir in flour until well-blended, then beat vi-
gorously with a wooden spoon, scraping down
side of bowl often, 100 strokes, or until dough
is shiny elastic; cover with a towel.
4 Let rise in a warm place, away from draft,
1 hour, or until double in bulk.
5 Stir dough down; spoon into a greased 12-
cup tube mold or 10-inch angel-cake pan;
cover. Let rise again, 1 hour, or until not quite
double in bulk.
6 Bake in moderate oven (350°) 45 minutes,
or until bread is golden and gives a hollow
sound when tapped. Remove from mold; cool
on a wire rack. Sprinkle lightly with 10X sugar.

Bourbon Sweet (
Bake at 350° for 45 minutes. Makes 8 servings

4 pounds sweet potatoes or yams

Ye cup (1 stick) butter or margarine, softened
Ye cup bourbon A new way to serve Sally Lunn, crowned with berries.
Ya cup orange juice
Y% cup firmly packed light brown sugar
71 teaspoon salt 35 minutes, or just until tender. Drain; cool
Ya teaspoon apple-pie spice slightly; peel.
Ys cup chopped pecans 2 Place potatoes in a large bowl; mash. Add
butter or margarine, bourbon, orange juice,
1 Scrub potatoes. Cook, covered, in boiling brown sugar, salt, and apple-pie spice; beat
salted water to cover in alarge saucepan, about until fluffy-smooth.
3 Spoon into a buttered 6-cup baking dish;
sprinkle nuts around edge.

4 Bake in moderate oven (350°) 45 minutes ’

49
or until lightly browned.

Warm and golden, this bread is equally delicious

spread with soft butter or homemade jelly.
Bake at 450° for 25 minutes. Makes 16 servings.

1% cups yellow cornmeal

2 cups Sifted all-purpose flour
As Southern as magnolias, bourbon-spiked ‘‘sweets.”’ 2 tablespoons sugar
 AMERICAN CLASSICS

4 teaspoons baking powder

1 teaspoon salt
2 eggs
2 cups milk
4 tablespoons bacon drippings or shortening

1 Combine cornmeal, flour, sugar, baking

powder and salt in a large bowl. Add eggs and
_ milk. Stir to make a smooth batter; stir in bacon
drippings.
2 Pour into two greased 8x8x2-inch baking
pans.
3 Bake in hot oven (450°) 25 minutes, or until
crusty and golden brown. Cool slightly in pans
on wire racks; serve warm.

Spoon Bread
There are spoon breads and spoon breads but
few are lighter or lovelier than this one from
the Evans Farm Inn, McLean, Virginia.
Bake at 350° for 40 minutes. Makes 4 to 6
servings

5 eggs
4 teaspoons baking powder Mississippi Shortcake is made of biscuits, not Cake.
% cup white cornmeal
71 tablespoon sugar
Ye teaspoon salt board; knead lightly 10 times. Roll out to not
2 cups milk more than %-inch thickness, for biscuits must
2 tablespoons melted butter or margarine be thin; cut out with floured 2-inch cutter to
make 30 to 36 rounds.
1 Beat eggs with baking powder until foamy in 3 Place on ungreased cooky sheet; prick all
a medium-size bowl. over with fork; brush with melted butter or mar-
2 Stirin cornmeal, sugar, salt, milk, and melted garine; sprinkle with saved 2 tablespoons sugar.
butter or margarine. Pour into a greased 6-cup 4 Bake in very hot oven (450°) 8 minutes, or
baking dish. until golden.
3 Bake in moderate oven (350°) 40 minutes, 5 As soon as biscuits are done, put shortcakes
or until puffed and golden. Serve hot in place together by layering strawberries and whipped
of potatoes or bread. cream between hot biscuits for each serving.

Mississippi Shortcake Georgia Peach Shortcake

Sweetened strawberries and whipped cream Hot buttery-nut biscuit layers are heaped high
layered between crisp biscuit ‘‘cookies”’ with juicy peaches and snowy cream
Bake at 450° for 8 minutes. Makes 6 servings Bake at 450° for 20 to 25 minutes. Makes 6
20 2 cups biscuit mix
servings

Y4 cup sugar 3 cups sifted all-purpose flour

*% cup milk 4 teaspoons baking powder
3 tablespoons melted butter or margarine 71 teaspoon salt
4 cups strawberries, washed, hulled, sliced, 1 teaspoon cinnamon
and sweetened to taste Ye cup firmly packed brown sugar
7 cup cream, whipped % cup (1% sticks) butter or margarine
Ye Cup broken pecans
1 Combine biscuit mix and 2 tablespoons sugar 1 egg
in medium-size bowl (save remaining 2 table- ¥% cup milk
spoons sugar for topping in Step 3). Stir in milk, 8 large ripe peaches (about 2 pounds)
following label directions for making biscuits. 1 cup cream for whipping
2 Turn out onto lightly floured pastry cloth or % teaspoon almond extract
wore?
THE SOUTH

1 Sift flour, baking powder, salt, and cinnamon Rich Pastry (recipe follows)
into large bowl; stir in brown sugar. Cut in butter 1 pound sweet potatoes
or margarine with pastry blender until mixture 3 eggs
is crumbly; stir in pecans. Ye cup firmly packed dark brown sugar
2 Beat egg slightly with milk in 1-cup measure; Y teaspoon salt
add all at once to flour mixture; stir with a fork Ye teaspoon ground cinnamon
until blended. Y% teaspoon ground nutmeg
3 Grease backs of 2 nine-inch layer-cake pans; Ye teaspoon ground ginger
spread half the dough on each to within % inch Dash of ground allspice
of edge. 1 tall can evaporated milk
4 Bake in very hot oven (450°) 20 to 25 minutes, 1 cup cream for whipping
or until golden. 1 tablespoon molasses
5 While shortcake bakes, peel, slice, and swee-
1 Make Rich Pastry.* Roll out to a 12-inch
ten peaches. Whip cream with almond extract
until stiff in small bowl. round on a lightly floured pastry cloth or board;
6 Put hot shortcake layers together on serving fit into a 9-inch pie plate. Trim overhang to ‘%
plate with peaches and cream between and on inch; turn under, flush with rim; flute to make
top. Cut in wedges. a stand-up edge. Chill while making filling.
2 Pare sweet potatoes and dice. Cook, covered,
in boiling slightly salted water in a medium-size
saucepan 15 minutes, or until tender; drain;
Virginia Pecan Pie shake in pan over low heat to dry. Mash, then
This Southern treat is sinfully rich. Serve it in beat until smooth with an electric beater.
small portions with a drift of softly whipped 3 Beat eggs slightly in a large bow!; stirin brown
cream. sugar, salt, spices, sweet potatoes, and milk.
Pour into chilled pastry shell.
Bake at 350° for 45 minutes. Makes 1 nine-inch
4 Bakein hot oven (425°) 5 minutes; lower oven
pie
temperature to slow (325°). Bake 40 minutes,
Y package piecrust mix or until center is almost set but still soft. (Do
not overbake, for custard will set as it cools.)
4 eggs
Cool pie on a wire rack.
1 cup sugar
5 When ready to serve, mix cream and molas-
VY. teaspoon salt
ses in a medium-size bowl; beat until stiff.
1% cups dark corn syrup
Spoon onto pie.
1 teaspoon vanilla
% cup all-purpose flour RicH PASTRY—Combine 1% cups sifted all-
1 cup pecan halves purpose flour and % teaspoon salt in a large
bowl; cut in % cup shortening and 4 table-
1 Prepare piecrust mix, following label direc-
tions, or make pastry from your favorite single-
crust recipe. Roll out to a 12-inch round ona
lightly floured board; fit into a 9-inch pie plate.
Trim overhang flush with rim. Press pastry to
rim with the tines of a fork.
2 Beat eggs slightly in a medium-size bowl;
blend in sugar, salt, corn syrup and vanilla; stir
in flour. Pour into prepared shell; arrange pecan
halves in pattern on top.
3 Bake in moderate oven (350°) 45 minutes,
or until center is almost set but still soft. (Do
not overbake, for filling will set as it cools.) Cool
on wire rack. Serve with whipped cream, if you
wish.

Sweet-Potato Pie
A tradition in the South, this dessert boasts a
special rich pastry
Bake at 425° for 5 minutes, then at 325° for
Not for dieters, this devastatingly rich pecan pie
40 minutes. Makes 1 nine-inch pie
AMERICAN CLASSICS

spoons ('% stick) butter or margarine with a 7 While custard chills, beat egg whites with
pastry blender until mixture is crumbly. Sprinkle cream of tartar until foamy-white and double
with 4 tablespoons cold water, 1 tablespoon at in volume in a large bowl; beat in remaining
a time; mix lightly with a fork just until pastry % Cup sugar, 1 tablespoon at a time, until

3
holds together and leaves side of bowl clean. meringue forms soft peaks. Set bowl in ice and
water; fold in chilled custard until fluffy-thick;
spoon over chocolate layer. Chill 2 hours, or

eae
until firm. Top with whipped cream. To decorate
aot i
with chocolate, shave thin strips from square
of semisweet chocolate with vegetable parer.

ee eA,

Nu
ai
tL
Black Bottom Pie THE MIDWEST
Spicy crust holds layers of creamy chocolate
and rum-flavor chiffon fillings
Bake crust at 300° for 5 minutes. Makes 1 ten- lowa Corn Chowder
inch pie Makes 10 to 12 servings

1% cups crushed gingersnaps 4 slices bacon, chopped

6 tablespoons (% stick) butter or margarine, 1 large onion, chopped (1 cup)
melted 3 medium-size potatoes pared and diced (2
7 envelope unflavored gelatin cups)
Y, cup cold water 2% Cups water
7 cup sugar 71 teaspoon salt
71 tablespoon cornstarch % teaspoon pepper
Dash of salt 2 cans (about 1 pound each) whole kernel
2 cups milk corn
4 eggs, separated 1 tall can evaporated milk
2 squares unsweetened chocolate, melted Y% cup sifted all-purpose flour
1 teaspoon vanilla Ye teaspoon paprika
1 tablespoon rum flavoring
Ye teaspoon cream of tartar 1 Cook bacon until crisp in a large heavy
71 cup cream, whipped saucepan or Dutch oven. Add onion; sauté until
soft.
1 Mix gingersnap crumbs with melted butter or 2 Add potatoes, 2 cups of the water, salt, and
margarine in a small saucepan; press evenly pepper; cover. Simmer 15 minutes, or until po-
over bottom and side of a 10-inch pie plate. tatoes are tender. Remove from heat.
2 Bake in slow oven (300°) 5 minutes; chill. 3 Stir in corn with can liquid, and evaporated
3 Soften gelatin in water in a cup; set aside milk. Blend flour with remaining % cup water;
for Step 4. stir into chowder.
4 Mix ’%2 cup of the sugar, cornstarch, and salt 4 Cook, stirring constantly, over medium heat,
in a medium-size heavy saucepan; stir in milk. until chowder thickens and bubbles 1 minute.
Cook, stirring constantly, over low heat until Ladle into soup bowls. Sprinkle each with pa-
mixture thickens and boils 3 minutes. Beat egg prika. Serve with saltines, if you wish.
yolks slightly in a small bowl; stir in a generous
Y2 cup of the hot cornstarch mixture, then stir
back into saucepan. Heat, stirring constantly,
just 1 minute. Remove from heat; stir in softened
gelatin until dissolved. Country Ribs and Kraut
5 Strain into a 4-cup measure, then spoon 1 Spareribs turn crispy-brown, yet stay moist and
cupful back into saucepan; blend in melted tender when baked atop sauerkraut
chocolate and vanilla. Pour into chilled crust; Bake at 325° for 3 hours. Makes 6 servings
chill.
6 Stir rum flavoring into remaining custard; set 2 cans (1 pound, 11 ounces each) sauerkraut
measure in a pan of ice and water; chill, stirring % cup firmly packed brown sugar
often, at room temperature just until custard 4 to 5 pounds fresh spareribs
mounds slightly on a spoon. Salt and pepper
 : a a
a~t
Ga - e

Fe <=
ge
§ ae
a ea Lr ie
res — weae
Yeast breads are Midwestern mainstays—Kolache, coffee rings, even a transplanted Southern Sally Lunn.

1 Mix sauerkraut and brown sugar in large 2 tablespoons sugar

Shallow baking pan. Y teaspoon ground cinnamon
2 Cut ribs into serving-size pieces; place on top Y% teaspoon Salt
of sauerkraut; sprinkle with salt and pepper. % teaspoon leaf sage, crumbled
3 Bake in slow oven (325°) 3 hours, turning
ribS occasionally to brown and crisp on both 1 Prepare potatoes with water, salt, and butter
sides. Arrange around edge of heated servina or margarine, following label directions, in a
platter; spoon sauerkraut in middle. medium-size skillet.
2 Heat sausages, following iabel directions,
until golden-brown in a large skillet; move to
one side of skillet. Add apple slices; sprinkle
with sugar, cinnamon, salt, and sage; heat 5
Sausage and Apple Skillet Dinner minutes, or until tender and piping hot.
Makes 4 servings 3 To serve, arrange potatoes, sausages, and
apple slices on heated platter.
1 package hash brown potatoes with onions
Water
Salt
Butter or margarine
2 packages (8 ounces each) heat-and-serve Lean slices of beef with four vegetables make
Sausages this invitingly hearty main dish
7 can (1 pound) sliced apples Makes 6 servings
 AMERICAN CLASSICS

to 4 pounds lean boneless beef chuck roast

tablespoon salt
peppercorns
bay leaf
cups water
small potatoes, scrubbed
yellow onions, peeled
medium-size carrots, pared and quartered
medium-size cabbage (about 2 pounds)
~DAODD-~M>

1 Place meat in large kettle; add salt, pepper-

corns, bay leaf, and water. Cover; heat to boil-
ing; simmer 1% hours.
2 Remove meat; let any fat rise to top of broth;
skim; return meat to kettle.
3 Cut off a band of skin around middle of each
potato; place potatoes, onions, and carrots
around meat in kettle; simmer 1 hour longer,
or until meat is fork-tender.
4 Cut cabbage into 6 wedges; arrange on top
of meat and vegetables; cover. Cook 15 min-
utes, or until cabbage is tender.
5 Remove cabbage with slotted spoon and
place at one side of heated large serving platter;
place meat in center and carrots at other side.
Place onions and potatoes in serving bowl.
6 Skim any last traces of fat from broth; remove
bay leaf; spoon broth over vegetables. (Or chill
all broth and use to make soup for another
meal.)

Potatoes cook tender inside, stay crisp and lacy

around the edges
Makes 8 servings

6 medium-size potatoes
2 eggs
7 small onion, grated
1% teaspoons salt
Y4 teaspoon pepper
Y%, teaspoon ground nutmeg
1 tablespoon flour
Shortening

o4 1 Pare potatoes; shred. (There should be about

3 cups). If you shred them ahead, place in a
bowl and cover with cold water until ready to
mix pancakes, then drain and dry well with
paper toweling.
2 Beat eggs in a large bowl; stir in potatoes,
onion, salt, pepper, and nutmeg. Sprinkle flour
over top; stir in.
3 Melt enough shortening in a large heavy fry-

Descended from pioneer days, a rib-sticking boiled

beet dinner that gets a meal together in one big pot.
 / THE MIDWEST

ing pan to make a depth of % inch; heat. Drop 1 Drain liquid from whole-kernel corn into a
potato mixture, a scant % cup for each cake, cup.
into hot shortening, flattening slightly with back 2 Beat eggs slightly in a large bowl; stir in corn
of spoon to make thin cakes. Fry slowly, turning and % cup of the liquid, cream-style corn, evap-
once, 3 to 5 minutes, or until crisp and golden. orated milk, melted butter or margarine, onion,
(lf needed, add more shortening and reheat salt, and pepper; fold in crackers and diced
between batches.) Serve hot. cheese. Spoon into a greased 8-cup baking
dish.
3 Bake in slow oven (325°) 1 hour, or until set.
Let stand 5 minutes before serving.

Scalloped Potatoes
Peppy cheese bakes melty and golden atop
these moist creamy potatoes Apple Streusel Muffins
Bake at 375° for 1 hour. Makes 6 servings Bake at 425° for 20 minutes. Makes 12 muffins

4 cups thinly sliced raw potatoes (about 6 me- 2 cups Sifted all-purpose flour
dium-size) Ye cup sugar (for batter)
2 tablespoons flour 3 teaspoons baking powder
1 teaspoon salt 1 teaspoon salt
Y% teaspoon pepper Ye cup (1 stick) butter or margarine
3 tablespoons butter or margarine 7 medium-size tart apple, pared, quartered,
2 cups milk, scalded cored, and diced (1 cup)
Ye cup shredded sharp Cheddar cheese 2 teaspoons grated lemon rind
1 egg
1 Layer about one third of the potatoes in a % cup milk
buttered 8-cup baking dish. Y% cup chopped walnuts
2 Combine flour, salt, and pepper in a cup; 2 tablespoons sugar (for topping)
sprinkle about half over the potatoes; repeat
layers, ending with potato slices on top; dot with 1 Sift flour, the % cup sugar, baking powder,
butter or margarine. and salt into a large bowl. Cut in butter or
3 Pour scalded milk over potatoes (milk should margarine with a pastry blender until mixture
be just visible between top slices); cover. is crumbly. Measure out % cup for topping and
4 Bake in moderate oven (375°) 45 minutes; set aside. Stir apple and 1 teaspoon of the
uncover; sprinkle cheese evenly over top. Bake, lemon rind into mixture in bowl.
uncovered, 15 minutes longer, or until potatoes 2 Beat egg well in a small bowl; stir in milk.
are tender and cheese is melted. (If potatoes Add all at once to apple mixture; stir lightly until
are to stand for a while before serving, pour evenly moist. Spoon into 12 greased large muf-
an additional % cup scalded milk over just be- fin-pan cups.
fore adding cheese and baking for the last 15 3 Blend reserved crumb mixture with remaining
minutes. 1 teaspoon grated lemon rind, walnuts, and the
2 tablespoons sugar; sprinkle over batter in
each cup.
Kansas Corn Scallop 4 Bake in hot oven (425°) 20 minutes, or until
Hearty main dish gets its name and a lot of golden and tops spring back when lightly
character from two kinds of corn pressed with fingertip. Remove from cups to a
Bake at 325° for 1 hour. Makes 6 servings wire rack. Serve warm with butter or margarine
and jelly, if you wish.
1 can (12 or 16 ounces) whole-kerne! corn
2 eggs
1 can (1 pound) cream-style corn
1 small can evaporated milk (% cup) Banana-Nut Bread
4 tablespoons (‘2 stick) butter or margarine, A loaf to bake today and serve tomorrow—fruit
melted helps to keep it moist
2 tablespoons instant minced onion Bake at 325° for 1 hour and 20 minutes. Makes
Y. teaspoon salt 1 nine-inch long loaf
Y% teaspoon pepper
2 cups coarsely crushed soda crackers 2% cups sifted all-purpose flour
1 package (12 ounces) process Swiss cheese, 3 teaspoons baking powder
diced 71 teaspoon salt
AMERICAN CLASSICS

Y% teaspoon baking soda only enough extra flour to keep dough from
Ye cup (1 stick) butter or margarine sticking.
71 cup sugar 5 Place in a greased large bowl; turn to coat
3 eggs all over with shortening; cover with a towel. Let
2 medium-size ripe bananas, peeled and rise in a warm place, away from draft, 1 hour,
mashed (about 7 cup) or until double in bulk.
% cup finely chopped pecans 6 Punch dough down; knead a few times; divide
2 teaspoons grated orange rind in half. Press each half into a greased baking
pan, 9x9x2.
1 Grease a loaf pan, 9x5x3; line bottom with 7 Combine remaining 1% cups flour, cinnamon,
waxed paper; grease paper. and brown sugar in a medium-size bowl; blend
2 Sift flour, baking powder, salt, and soda onto in remaining Y cup butter or margarine until
another sheet of waxed paper. mixture is crumbly. Sprinkle half evenly over
3 Cream butter or margarine with sugar until dough in each pan; cover. Let rise again, 30
fluffy in a large bowl. Beat in eggs, one ata minutes, or until double in bulk.
time, until fluffy again. 8 Bake in moderate oven (375°) 30 minutes,
4 Stir in flour mixture, alternately with mashed or until golden. Cool in pans on wire racks 10
bananas; fold in pecans and orange rind. Pour minutes. Remove from pans this way: Press a
into prepared pan. sheet of foil lightly over top of each square to
5 Bake in slow oven (325°) 1 hour and 20 min- hold crumbs in place; turn upside down and
utes, or until golden and a wooden pick inserted lift off pan; turn right side up. When cool,
in center comes out clean. Cool in pan on a sprinkle with 10X sugar.
wire rack 10 minutes. Loosen around edges with
a knife; turn out onto rack; peel off waxed paper.
Let cool completely. Wrap and store overnight Apple Kuchen
for easier slicing. Goes together fast to complement coffee per-
fectly, flatter guests in fine style
Bake at 350° for 45 minutes. Makes 1 nine-inch
coffeecake

Crumb Cake 2 cups Sifted all-purpose flour

Traditionally called cake, actually yeast bread 2 teaspoons baking powder
with a streusel topper Ye teaspoon salt
Bake at 375° for 30 minutes. Makes 2 nine-inch Y% teaspoon pumpkin pie spice
squares 71 cup firmly packed light brown sugar
Ye cup (1 stick) butter or margarine
Yo cup milk Ys cup dried currants
% cup granulated sugar 2 eggs
7 teaspoon salt 1 small can evaporated milk, (% cup)
1% cups (2% sticks) butter or margarine 1 large tart apple, pared, cored, and sliced thin
2 envelopes active dry yeast 2 tablespoons granulated sugar
Ye Cup very warm water
4 eggs, well-beaten 1 Sift flour, baking powder, salt, and pumpkin-
7 cups sifted all-purpose flour pie spice into a large bowl; stir in brown sugar.
Ye teaspoon ground cinnamon 2 Cut in 6 tablespoons of the butter or marga-
Ye cup firmly packed brown sugar rine with a pastry blender until mixture is crum-
10X (confectioners’ powdered) sugar bly. Measure out % cup and set aside for top-
ping; stir currants into remainder.
1 Scald milk with granulated sugar, salt, and 3 Beat eggs slightly in a small bowl; stir in
% cup of the butter or margarine in a small evaporated milk. Stir into flour mixture until
saucepan; cool to lukewarm. well-blended. Spoon into a greased 9-inch pie
2 Sprinkle yeast into very warm water in a large plate.
bowl. (Very warm water should feel comfortably 4 Arrange apple slices, overlapping, in 2 circles
warm when dropped on wrist.) Stir until yeast on top. Sprinkle with the % cup reserved crumb
dissolves, then stir in cooled milk mixture and mixture; dot with remaining 2 tablespoons butter
eggs. or margarine; sprinkle evenly with granulated
3 Beat in 3 cups of the flour until smooth, then sugar.
beat in another 2% cups to make a soft dough. 5 Bake in moderate oven (350°) 45 minutes,
4 Turn out onto a lightly floured pastry cloth or until firm in center. Cool 10 minutes on a
or board; knead until smooth and elastic, adding wire rack; cut in wedges. Serve warm.
 Banana-Nut Bread bakes into a rich brown loaf; with Ye cup minced candied fruits added, it’s holiday-gay.

until smooth, then beat in remaining flour to

Yeast dough in a most appealing form, with fruit make a stiff dough.
and nuts rolled up inside 4 Turn out onto a lightly floured pastry cloth
Bake at 350° for 20 minutes. Makes 2 large or board; knead until smooth and elastic, adding
coffeecakes only enough extra flour to keep dough from
sticking.
Y% cup milk 5 Place in a greased large bowl, turning to coat
7 cup granulated sugar all over with shortening; cover with a towel. Let
1% teaspoons salt rise in a warm place, away from draft, 1 hour,
% cup (1% sticks) butter or margarine or until double in bulk. Punch dough down;
2 envelopes active dry yeast knead a few times. Divide in half.
Ye cup very warm water 6 Roll out one half to a rectangle, 14x10. Melt
3 eggs, beaten remaining % cup butter or margarine in a small
5 cups sifted all-purpose flour saucepan; brush half over dough. Sprinkle with
Ye teaspoon ground cardamom Y% cup of the remaining granulated sugar and
1 package (11 ounces) dried apricots, half of the apricots and almonds.
chopped fine 7 Roll up, jelly-roll fashion; place, seam side ov
71 can (about 4 ounces) sliced almonds down, on a greased large cooky sheet; curve
1% cups 10X (confectioners’ powdered) sugar into a crescent. With scissors, cut outside edge
1 tablespoon cold water of crescent, making cuts 1 inch apart almost
to inner edge; separate cuts slightly.
1 Scald milk with % cup of the granulated 8 Repeat rolling, filling, and cutting with re-
Sugar, Salt, and % cup of the butter or margarine maining half of dough. Place on a second
in a small saucepan; ‘cool to lukewarm. greased cooky sheet; cover. Let rise again 30
2 Sprinkle yeast into very warm water in a large minutes, or until double in bulk.
bowl. (Very warm water should feel comfortably 9 Bake in moderate oven (350°) 20 minutes,
warm when dropped on wrist.) Stir until yeast or until golden. Cool on cooky sheets on wire
dissolves, then stir in cooled milk mixture and racks 10 minutes; remove carefully with two
eggs. wide spatulas.
3 Beat in 2 cups of the flour and cardamom 10 Blend 10X sugar and cold water in a small
 AMERICAN CLASSICS

bowl to make a thick icing; spread over cof- pastry cloth or board. Flour hands; knead dough
feecakes while warm. several minutes; divide in half.
6 Roll out one half to a rectangle, 12x9; cut
into 12 three-inch squares. Place 1 tablespoon
Kolache Prune Filling* in center of each. To shape each,
Yeast rolls—sweet and shapely, plump with fold one ‘point over filling to cover, then fold
prune filling opposite point over top; press to seal. (Filling
will show at either end.) Place, 2 inches apart,
Bake at 350° for 15 minutes. Makes 2 dozen
on a greased large cooky sheet; cover.
rolls
7 Cut remaining half of dough into 12 even
Ye cup milk pieces; shape each into a smooth ball; place,
2 envelopes active dry yeast 2 inches apart, on a second greased cooky
Ye Cup very warm water sheet; cover.
% cup (1%2 sticks) butter or margarine 8 Let all rise again 45 minutes, or until double
Ye cup sugar in bulk.
1 teaspoon salt 9 Press large hollows in centers of round rolls
4 egg yolks with fingertips; place a tablespoonful Prune
4% cups sifted all-purpose flour Filling* in each.
Prune Filling (recipe follows) 10 Bake allin moderate oven (350°) 15 minutes,
or until golden. Remove from cooky sheets; cool
1 Scald milk in a small saucepan; cool to luke- on wire racks.
PRUNE FILLING—Chop 1 package (12 ounces)
warm.
pitted prunes; combine with 2 cups water and
2 Sprinkle yeast into very warm water in a large
2 tablespoons sugar in a medium-size sauce-
bowl. (Very warm water should feel comfortably
pan. Cook slowly, stirring constantly, 15 min-
warm when dropped on wrist.) Stir until yeast
utes, or until very thick; cool. Stir in 2 teaspoons
dissolves.
grated orange rind. Makes 1% cups.
3 Beat butter or margarine with sugar, salt, and
egg yolks until light and fluffy in large bowl of
electric mixer. Stir in yeast mixture, cooled milk,
and 2 cups of the flour. Beat 5 minutes at me- Apple Cobbler Cake
dium speed or 300 strokes by hand. Bake at 350° for 50 minutes. Makes 8 servings
4 Stir in remaining flour to make a very soft
dough; cover with a towel. Let rise in a warm 6 medium-size tart apples, pared, quartered,
place, away from draft, 1 hour, or until double cored, and sliced (6 cups)
in bulk. 2 tablespoons sugar
5 Stir dough down; turn out on a lightly floured 1 teaspoon ground cinnamon

58

The rolling and tabletop

farmlands of the Midwest
are among America’s most
beautiful, most bountiful
food-producing areas.
ei
THE MIDWEST

1 package loaf-size yellow cake mix 2 eggs

Ye cup (1 stick) butter or margarine, melted Ye cup milk
Light or table cream 3 large apples, pared, quartered, cored, and
cut in thick slices
1 Combine apples, sugar, and cinnamon ina Ye cup firmly packed brown sugar
large bowl. Sprinkle % cup of the dry cake mix 1 teaspoon mace
over top; toss until apples are evenly coated. 1 teaspoon grated lemon rind
Spoon into a buttered baking pan, 8x8x2; cover. 2 tablespoons butter or margarine, melted
2 Bake in moderate oven (350°) 30 minutes;
remove from oven. 1 Sift flour, baking powder, and salt into large
3 Mix remaining cake mix and walnuts in a bowl; stir in granulated sugar; cut in shortening
medium-size bowl}; drizzle melted butter or mar- with pastry blender until mixture is crumbly.
garine over top; toss until mixture forms large 2 Beat eggs slightly with milk in 2-cup measure.
crumbs. Sprinkle evenly over partly cooked Stir into flour mixture until well-blended; pour
apple mixture. into greased baking pan, 13x9x2. Arrange apple
4 Bake 20 minutes longer, or until topping is slices, overlapping slightly, in rows to cover top.
puffed and golden. Cool slightly. Serve warm 3 Combine brown sugar, mace, lemon rind, and
with cream. melted butter or margarine in small bowl;
sprinkle over apples.
4 Bake in moderate oven (350°) 30 minutes,
Golden Apple Turnovers or until wooden pick inserted in top comes out
Makes 1 dozen clean. Cut in squares and serve warm, plain or
with ice cream or whipped cream, if you wish.
1 package piecrust mix
1 can (1 pound) pie-sliced apples, drained
3 tablespoons brown sugar
Ye teaspoon ground allspice Apple Cobbler Pie
Shortening or vegetable oil for frying Serve this spicy teaser in bowls, for there are
10X (confectioners’ powdered) sugar lots of juicy apples between two rich pastry
layers
1 Prepare piecrust mix, following label direc- Bake at 400° for 30 minutes. Makes 6 servings
tions, or make pastry from your favorite dou-
ble-crust recipe. Roll out, half at a time, %4 inch recipe Plain Pastry (recipe follows)
thick, on a lightly floured pastry cloth or board. cup sugar
Cut out 12 rounds with a 4-inch cooky cutter. tablespoons flour
2 Toss apples with brown sugar and allspice teaspoon pumpkin-pie spice
in a medium-size bowl. Spread 2 tablespoonfuls teaspoon Salt
apple mixture over half of each pastry round; US cups sliced,
orrnA cored, pared apples (about 3
fold other half evenly over filling; press around pounds)
edges lightly with a fork to seal. 2 tablespoons butter or margarine
3 Melt enough shortening or pour vegetable oil 1 tablespoon lemon juice
into a large frying pan or deep-fat fryer to make Cream
a depth of 1 inch; heat to 350°. Cinnamon-sugar
4 Drop turnovers, a few at a time, into hot fat;
fry, turning often, 3 to 5 minutes, or until golden; 1 Make Plain Pastry*. Roll out half to an 8-inch
remove from pan with a slotted spoon and drain round on lightly floured pastry cloth or board;
well on paper toweling. While still warm, sprinkle fit into an 8-inch round 6-cup baking dish to
with 10X sugar; serve slightly warm. line bottom.
2 Mix sugar, flour, pumpkin-pie spice, and salt
in 2-cup measure. Sprinkle over apples in me-
Cinnamon Apple Cake dium-size bowl; toss lightly to mix. Spoon into
If you're lucky enough to have any left, reheat prepared baking dish; dot with butter or marga-
for a breakfast coffeecake treat rine; drizzle lemon juice over.
3 Roll out-remaining pastry to a 10-inch round;
Bake at 350° for 30 minutes. Makes 12 servings
cut several slits near center to let steam escape;
2 cups sifted all-purpose flour cover pie. Fold edge under flush with rim; flute.
2¥%2 teaspoons baking powder Brush pastry all over with cream; sprinkle lightly
1 teaspoon salt with cinnamon-sugar.
Ye cup granulated sugar 4 Bake in hot oven (400°) 30 minutes, or until
Ye cup shortening crust is golden and juices bubble up. Cool on
 AMERICAN CLASSICS

wire rack. Serve warm with cream or ice cream, 2 cups sugar
if you like. 4 eggs
PLAIN PASTRY—Sift 12 cups sifted all-purpose 1 teaspoon vanilla
flour and 1 teaspoon salt into medium-size bowl; 71 cup milk
cutin % cup shortening with pastry blender until 1 cup finely chopped black walnuts
mixture is crumbly. Sprinkle about 4 table- 1 jar (12 ounces) red-currant jelly
spoons cold water over; mix lightly with a fork Seafoam Frosting (recipe follows)
just until pastry holds together and leaves side
of bowl clean. Makes enough for 1 eight-inch 1 Grease 3 nine-inch layer-cake pans; line bot-
pie. toms with waxed paper; grease paper.
e 2 Sift cake flour, baking powder, and salt onto
waxed paper.
Rhubarb Cobblecake 3 Cream butter or margarine with sugar until
Homey dessert of orange biscuits on spice- fluffy in a large bowl. Beat in eggs, one at a
sparked fruit, to serve warm with cream time, until fluffy; stir in vanilla.
Bake at 425° for 25 minutes. Makes 6 servings 4 Stir in flour mixture, a third at a time, alterna-
tely with milk; fold in walnuts. Pour batter into
prepared pans, dividing evenly.
1% cups sugar 5 Bake in moderate oven (375°) 30 minutes,
2 tablespoons cornstarch or until centers spring back when lightly pressed
% teaspoon ground cloves with fingertip.
Ye Cup orange juice 6 Cool in pans on wire racks 10 minutes. Loo-
Ye cup (1 stick) butter or margarine sen around edges with a knife; turn out onto
1% pounds rhubarb, washed, trimmed, and cut racks; peel off paper; cool layers completely.
in %2-inch pieces (about 5 cups)
7 Put layers together with currant jelly on a
cups sifted all-purpose flour serving plate; frost side and top of cake with
teaspoons baking powder Seafoam Frosting*. Decorate with additional
teaspoon Salt
chopped walnuts, if you wish.
cup milk
SEAFOAM FROSTING—Combine 1% cups firmly
~~
AD
G
— tablespoon grated orange rind packed brown sugar, % cup water, 2 unbeaten
egg whites, 2 tablespoons light corn syrup, %
1 Combine 1 cup of the sugar, cornstarch, and teaspoon salt, and 1 teaspoon vanilla in the top
cloves in a large saucepan; stir in orange juice. of a double boiler; beat until blended. Place over
Heat slowly, stirring, until sugar dissolves. simmering water. Cook, beating constantly, with
2 Stir in 2 tablespoons of the butter or marga- an electric or rotary beater, 5 minutes, or until
rine and rhubarb; heat to boiling; spoon into mixture triples in volume and holds firm marks
an 8-cup baking dish. of beater; remove from heat. Makes enough to
3 Sift flour, baking powder, % cup of the re-
frost 1 nine-inch triple-layer cake.
maining sugar, and salt into a large bowl; cut
in remaining 6 tablespoons butter or margarine
until mixture is crumbly. Add milk all at once;
stir just until moist. (Dough will be soft.) Drop
in 6 even mounds on top of rhubarb mixture.
4 Mix remaining sugar and orangerind in acup; THE SOUTHWEST
sprinkle over biscuits.
5 Bake in hot oven (425°) 25 minutes, or until
Chilled Tomato-Salad Soup
60 topping is puffed and golden. Serve warm with
cream, if you wish. Like gazpacho, serve this appetizer cold with
sunny hard-cooked eggs to sprinkle over
Makes 8 servings
Seafoam Walnut Cake
Tops in the Midwest: Fluffy yellow cake dotted 1 envelope unflavored gelatin
generously with black walnuts 1 tablespoon sugar
Bake at 375° for 30 minutes. Makes 1 nine-inch 3 teaspoons salt
triple-layer cake 1% cups water
1 can (about 2 pounds) Italian tomatoes
3 cups sifted cake flour
3 teaspoons baking powder
Ye teaspoon salt At home on the range, a giant joint of lamb turning
1 cup (2 sticks) butter or margarine on the spit, glistening underneath a barbecue glaze.
4 ‘7 ¥

"gp
AMERICAN CLASSICS

% cup olive oil or vegetable oil seconds until crisp; drain well on paper towel-
2 tablespoons lemon juice ing.
1 small cucumber, pared, quartered, and 3 Spoon beef mixture into each tortilla; sprinkle
sliced thin with shredded cheese; stand in a baking pan.
1 medium-size green pepper, seeded and Heat in hot oven (425°), 5 minutes, or until
diced cheese ments.
cup grated carrots 4 Spoon chopped tomato, then romaine over
cup Sliced radishes cheese in each tortilla. Serve with Green Chili
cup thinly sliced green onions Salsa*.
Se hard-cooked
CO
Ot eggs, sieved GREEN CHILI SALSA—Finely chop 1 large to-
mato, 1 medium-size Bermuda onion, 2 jala-
1 Mix gelatin, sugar, and salt in a small sauce- penos (from a 4-ounce can) or green chili pep-
pan; stir in water. Heat, stirring constantly, just pers, and 2 cloves of garlic. Combine in a me-
until gelatin dissolves; pour into a large bowl. dium-size bowl; stirin % teaspoon salt. Let stand
2 Place tomatoes in an electric-blender con- at least 15 minutes to season.
tainer; cover. Beat at high speed 1 minute, or
until smooth. (Or mash tomatoes with a fork
first, then beat slowly with an electric beater.) Texas Tacos
3 Beat into gelatin mixture along with olive oil Make and fill pancakes ahead, if you like, then
or salad oil and lemon juice until completely chill—or even freeze—until you’re ready to add
blended. Chill several hours, or until slightly the topping and bake
thick. Bake at 325° about 30 minutes. Makes 6 serv-
ings
@
Filling
Beef Tacos with Green Chili Salsa 2 pounds ground beef
The Southwest, as much Spanish by heritage 1 envelope onion-soup mix
as Anglo or American Indian, is famous for its 1 can (1 pound, 2 ounces) tomato juice
peppery dishes. An especially good recipe is 7 cup catsup
this one which helped make Tiffany’s, a Cer- % cup firmly packed brown sugar
rillos, New Mexico restaurant, popular in pinon 2 tablespoons vinegar
and ponderosa country. 2 tablespoons Worcestershire sauce
Makes 8 servings, 2 each 2 teaspoons salt
Pancakes
7 pound ground round steak 3 eggs
1 medium-size onion, chopped (¥% cup) 1% cups milk
2 tablespoons butter or margarine 1 cup sifted all-purpose flour
7 can (8 ounces) tomato sauce 7 teaspoon salt
1 tablespoon soy sauce Ye cup yellow cornmeal
1 tablespoon Worcestershire sauce 2 tablespoons melted butter or margarine
1 clove of garlic, minced Topping
Shortening or vegetable oil for frying 2 cups dairy sour cream
7 can (10 ounces) tortillas 1 cup (% pound) freshly grated sharp Ched-
1 cup shredded sharp Cheddar cheese ' dar cheese
2 medium-size tomatoes, chopped 1 medium-size green pepper, cut in thin rings
2 cups chopped romaine Cherry tomatoes
Green Chili Salsa (recipe follows)
1 Make filling: Brown ground beef in large
1 Mix ground round steak and onion; shape into heavy frying pan with cover; stir in remaining
a large patty. Brown in butter or margarine in filling ingredients; mix well. Cover; cook over
a large frying pan, 5 minutes on each side, then low heat, stirring occasionally, 2% hours, or until
break up into chunks. Stir in tomato, soy, and mixture is thick. (Long, slow cooking makes the
Worcestershire sauces, then garlic; simmer 10 meat mixture mellow and rich-tasting.)
minutes. Keep hot. 2 Make pancakes: Beat eggs with milk in me-
2 Melt enough shortening or pour vegetable oil dium-size bowl; sift in flour and salt, then stir
into a deep-fat fryer or large frying pan to a in corn meal and melted butter or margarine;
depth of 1 inch; heat to 375°. Drop tortillas, beat just until smooth.
1 at a time, into hot fat; heat 1 to 2 minutes. 3 Heat a 7-inch heavy frying pan over low heat;
Using two pairs of tongs, pick up each tortilla lightly grease with butter or margarine. Pour in
and lift out, bending into a U shape; hold several a scant % cup batter at a time; tip pan to cover
 fbako *

Sanaa >
meat.

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«th ss UN to
Sf peta Re RG Berle! abd: »

There are as many chili recipes in the Southwest as there are cooks. Here’s a particularly good version.

bottom completely. Bake until pancake top ap-

pears dry and underside is golden; turn; brown Makes 16 servings
other side. Repeat, lightly greasing pan before
each baking, to make 12 pancakes. Y. pound dried pinto beans
4 Spoon about % cup filling onto each pancake 3 cans (about 1 pound each) tomatoes
as it is baked; roll up and place, seam side 3 green peppers, seeded and chopped
down, in double row in buttered shallow baking 2 tablespoons vegetable oil
dish. (Save any remaining filling to use for the 4large onions, chopped (5 cups)
topping in Step 6. There should be about 1 cup.) 3cloves of garlic, minced
5 Keep pancake rolls warm in very slow oven
(250°) until all are baked and filled. (Or, if made
Y
Ye
cup minced parsley
cup (1 stick) butter or margarine
63
ahead, cover lightly and chill, or wrap and freeze 3Ye2pounds ground beef
until ready to complete dish.) Yscup Chili powder
6 Make topping: Spoon sour cream down mid- 2 tablespoons salt
die of pancake rows; sprinkle with grated 1% teaspoons pepper
cheese; spoon saved filling along edges of sour 1% teaspoons ground cumin
cream.
7 Bake in slow oven (325°) 30 minutes, or until 1 Pick over beans and rinse. Place in a large
top is bubbly and pancakes are heated through. bowl; add water to cover; let stand overnight;
(If pancakes have been chilled, increase baking drain.
time to 45 minutes; if frozen, to 60 minutes.) 2 Place beans in a large kettle, add water to
Garnish with thin green-pepper rings and tiny cover; heat to boiling; cover. Simmer about 45
cherry tomatoes. minutes or until skins of beans burst when you
 AMERICAN CLASSICS

blow on several in a spoon. Add tomatoes and 4 Serve with grated cheese to sprinkle over and
simmer 5 minutes. Set aside. sliced pimientos and chili peppers.
3 Sauté green peppers in the 2 tablespoons
vegetable oil 5 minutes; add onions and cook
until soft, stirring frequently. Add garlic and
parsley.
4 In a large skillet melt the % cup butter or
margarine and lightly brown ground beef; add
beef to onion mixture, stir in chili powder and
cook 10 minutes. Chili Enchiladas
5 Add beef mixture to beans, stir in remaining Fill tortillas ahead, then spoon on topping and
ingredients, cover and simmer 1 hour. Remove bake at the last minute
cover and continue cooking for 30 minutes. Bake at 350° for 30 minutes. Makes 8 servings
Skim fat from top and serve.

Filling
frankfurters (about 1 pound), sliced thin
Sombrero Chili
medium-size onion, chopped (2 cup)
Favorite with a twist! Meat is cubes of chuck,
clove of garlic, minced
simmered fork tender in tomato-rich sauce, then
tablespoon salad oil
combined with beans, corn, and rice
teaspoon chili powder
Makes 8 servings teaspoon salt
2 pounds lean boneless beef chuck, cut in can (8 ounces) tomato sauce
~ can (about 71 pound)
au
OD
A
RAIA red kidney beans
17-inch cubes
% cup sifted all-purpose flour Tortillas
NO tablespoons chili powder 2 packages refrigerated plain or buttermilk bi-
teaspoons salt scuits
teaspoon pepper Topping
cup shortening 2 cans (8 ounces each) tomato sauce
large onion, chopped (1 cup) 1 cup chili sauce
cans (about 1 pound each) red kidney beans 2 large onions, chopped (2 cups)
cans (about 1 pound each) tomatoes 1 cup grated Cheddar cheese (“4 pound)
can (12 or 16 ounces) whole-kernel corn
tablespoons butter or margarine 1 Make filling: Sauté frankfurters, onion, and
cups hot cooked rice garlic in salad oil in medium-size frying pan 5
cup grated Cheddar cheese (4 ounces) minutes, or just until onion is soft.
can (4 ounces) pimientos, sliced 2 Stir in chili powder, salt, tomato sauce, and
— can
—m™—~—
AO
A
AP (3 to 4 ounces) hot chili peppers beans. Simmer 15 minutes.
3 Make tortillas: Separate refrigerated biscuits;
1 Shake beef cubes with flour, chili powder, roll each out to a thin 5-inch round on lightly
salt, and pepper in a paper bag to coat well. floured pastry cloth or board.
Brown, a few at a time, in shortening in a kettle 4 Heat griddle or large frying pan over low heat.
or Dutch oven; return all meat to kettle. Stir in Bake biscuits, a few at a time, 1 to 2 minutes,
onion; sauté 5 minutes longer, or until onion or until tops are bubbly and undersides flecked
is soft. Spoon off any excess drippings; stir any with brown. Turn; bake 1 to 2 minutes longer.
remaining flour-seasoning mixture into pan. 5 As each biscuit is baked, spread with a scant
64. 2 Drain liquid from kidney beans and add to
beef mixture; stir in tomatoes; cover. Simmer,
% cup filling; roll up and place, seam side down,
in double row in buttered baking pan, 13x9x2.
stirring several times, 1% hours, or until beef 6 Make topping: Combine tomato sauce, chili
is tender. Stir in kidney beans; heat just to sauce, and onions in small saucepan; spoon
boiling. half of mixture evenly over filled tortillas;
3 To serve, drain corn and heat in butter or sprinkle with cheese. Simmer remaining sauce,
margarine in a small saucepan. Spoon hot chili uncovered, 15 minutes, or until slightly thick.
into a heated 12-cup deep serving bowl or 7 Bake tortillas in moderate oven (350°) 30
tureen; spoon corn in a layer in center; top with minutes, or until bubbly-hot. Serve with remain-
a cone of hot rice. Or, if you prefer, omit the ing hot sauce to spoon over.
butter or margarine and simply heat corn in the Note—To make ahead, bake and fill enchi-
chili mixture. Serve the rice separately, doubling ladas; place in baking pan; cover with a damp
the amount to 4 cups so guests can spoon chili towel; chill. Remove from refrigerator and let
over generous servings. stand at room temperature 30 minutes; add
 THE SOUTHWEST

topping as in Step 6, and bake, following direc- 6 Bake in hot oven (400°) 30 minutes, or until
tions above. meat is tender and richly glazed.
7 While ribs bake, blend flour and water to a
paste in a cup; stir into remaining liquid in
Spitted Leg of Lamb saucepan. Cook, stirring constantly, until gravy
Makes 6 to 8 servings thickens and boils 1 minute. Serve separately
to spoon over ribs.
1 leg of lamb, weighing about 6 to 7 pounds
Barbecue Sauce (recipe follows)
Laredo Beef
1 Wipe leg of lamb with damp paper toweling. Zesty chili seasons the stew as well as the
Center the lamb on the spit, following manufac- fluffy-light dumplings
turer's directions. Place spit in position over Makes 6 servings
medium coals. Brush Barbecue Sauce* over
meat. Start rotisserie. 2 pounds lean boneless beef chuck
2 Roast 2 hours and 45 minutes, basting fre- Y, cup sifted all-purpose flour
quently with remaining sauce, for medium-rare 2 teaspoons salt
meat. 1 teaspoon chili powder
Ye teaspoon ground cumin
Y%4-teaspoon pepper
1 large onion, chopped (17 cup)
1 can (12 or 16 ounces) whole-kerne!l corn
71 can (about 1 pound) rea kidney beans
71 envelope instant beef broth
OR: 1 beef-flavor bouillon cube
Cowboy Beef
Chili Dumplings (recipe follows)
Chunky short ribs bake in a zippy tomato-rich
sauce. Gravy goes along as a bonus topper 1 Trim any fat from beef; cut beef into 1-inch
Bake at 350° for 1% hours, then at 400° for cubes. Shake with flour, salt, chili powder’
30 minutes. Makes 4 servings cumin, and pepper in a paper bag to coat well.
2 Melt enough fat trimmings in a kettle or Dutch
4 pounds beef short ribs oven to make 2 tablespoons drippings. Add beef
Instant unseasoned meat tenderizer cubes, part at a time, and brown; stir in onion;
2 teaspoons chili powder sauté, stirring several times, until slightly soft.
Whole cloves 3 Drain liquids from corn and beans into a
1 large onion, peeled and sliced 4-cup measure; add water, if needed, to make
71 can (about 1 pound) stewed tomatoes 3 cups; stir into beef mixture with beef broth
1 teaspoon salt or the bouillon cube; cover. Heat to boiling.
Ya Cup orange marmalade 4 Simmer 2 hours, or until beef is tender. Stir
% cup vegetable oil in corn and beans; heat to boiling again.
2 tablespoons flour 5 While vegetables heat, make Chili Dump-
Ya cup cold water lings.* Drop batter by tablespoonfuls on top of
boiling stew to make 12 mounds. Cook, un-
1 Trim any excess fat from short ribs. Moisten covered, 10 minutes; cover. Cook 10 minutes
meat and sprinkle with tenderizer, following longer, or until dumplings are fluffy-light.
label directions; sprinkle with chili powder. Stud CHILI DUMPLINGS—Heat 1 tablespoon butter or
each piece with 2 or 3 whole cloves.
2 Place meat in a single layer in a large shallow
margarine with 1 teaspoon chili powder until
bubbly in a small saucepan. Measure 2 cups
65
baking dish; top with onion slices. biscuit mix into a large bowl; add % cup milk
3 Press tomatoes through a sieve into a small and chili-butter mixture all at once; stir with a
bowl; stir in salt; spoon over meat mixture; fork just until evenly moist.
cover.
4 Bake in moderate oven (350°) 1% hours, or
until meat is almost tender. Remove from oven; Barbecue Sauce
place meat on a rack in a large shallow pan. The cook’s temperament makes a barbecue
Raise oven temperature to hot (400°). sauce what it is—hot, spicy, mild, according to
5 Strain liquid from pan into a small saucepan; occasion and mood. There is no hard and fast
measure out 2 tablespoonfuls and mix with rule, but there are a thousand and one barbecue
Orange marmalade and vegetable oil in a small sauces. Do your own adjusting.
bowl; brush over ribs. Makes about 3% cups
 mustard, chili powder, salt, pepper, sugar, bay
leaves, oregano, onion and garlic in a large
saucepan. Bring to boiling; reduce heat; sim-
mer, covered, for 15 minutes. Remove bay leaf.
If the sauce is too thick, add a little water. For
a smoother sauce, whirl in electric blender.
Makes enough for 6 to 7 pounds of meat.

Meat cooks crisp and brown over the coals and

has a zesty mustard flavor
Makes 4 servings

4 pounds breast of lamb

Ye cup prepared mustard
4 cloves garlic, minced
2 teaspoons salt
Chopped parsley

1 Trim any excess fat from lamb. Cut lamb, if

needed, into pieces of 1 or 2 ribs each.
2 Mix mustard, garlic, and salt in a small sauce-
pan.
3 Place ribs on grill about 10 inches from hot
coals; brush with part of the mustard mixture.
4 Grill, turning and brushing several times with
remaining mustard mixture, 1% hours, or until
meat is tender and richly browned. Before serv-
ing, sprinkle with chopped parsley and garnish
with lemon wedges, if you wish.

Roast at 375° for 1% hours. Makes 6 to 8 serv-

ings

3 roasting chickens, weighing about 3 pounds

‘Barbecue anyone?” A familiar cry in the Southwest. each
1 cup (2 sticks) butter or margarine
Y% cup dry white wine
Yo cup butter or margarine 1 teaspoon ground marjoram
1 cup vinegar 1 teaspoon garlic salt
1 cup water 2 teaspoons salt
Yo cup catsup Ye teaspoon pepper
66 1 tablespoon Worcestershire
2 tablespoons lemon juice
sauce Water
3 tablespoons flour
1 tablespoon dry mustard
7 tablespoon or more chili powder 1 Remove giblets from body cavities of
1 teaspoon salt chickens. Wash chickens inside and out; pat:
Yo teaspoon freshly ground pepper dry. Place, breast sides up, in a large roasting
2 tablespoons sugar pan.
2 bay leaves 2 Melt butter or margarine in a small saucepan;
Vs teaspoon ground oregano stir in wine, marjoram, garlic salt, salt, and pep-
7 large onion, minced per. Brush part over chickens. :
2 garlic cloves, minced 3 Roast in moderate oven (375°), brushing
several times with remaining butter mixture, 1%
Combine butter or margarine, vinegar, water, hours, or until chickens are tender and golden.
catsup, Worcestershire sauce, lemon juice, dry Remove to a heated serving platter; keep warm.
 THE SOUTHWEST

4 Pour liquid from roasting pan into a 2-cup 1 can (about 7 pound) chick peas
measure. Let stand several minutes until fat 1 can (12 or 16 ounces) whole-kernel corn
rises to top, then skim off. Add water to liquid, 2 cans (1 pound each) barbecue beans
if needed, to make 2 cups. Return to pan; heat Ye teaspoon leaf thyme, crumbled
to boiling. 6 slices bacon
5 Blend flour with a little water to a paste in Ye small green pepper, seeded and diced
a cup; stir into boiling liquid. Cook, stirring
constantly, until gravy thickens and boils 1 min- 1 Drain liquids from chick peas and corn into
ute. Carve chickens; serve with gravy. a medium-size bowl. Combine peas, corn,
beans,thyme, and '2 cup of the vegetable liquid
in a bowl; spoon into a shallow 6-cup baking
Chili Corn dish.
Makes 6 to 8 servings 2 Bake in hot oven (400°) 30 minutes; lay bacon
slices on top.
1 large onion, chopped (1 cup) 3 Bake 30 minutes longer, or until beans are
4 tablespoons (‘2 stick) butter or margarine bubbly hot and bacon is crisp. Sprinkle with
3 cans (12 or 16 ounces each) whole-kernel diced green pepper.
corn, drained
2 tablespoons chopped green chili peppers
(from a 4-ounce can)
71 teaspoon salt
1 can (1 pound) sliced carrots

1 Sauté onion in 2 tablespoons of the butter

or margarine until soft in a medium-size frying
pan.
2 Stir in remaining butter or margarine, corn,
chili peppers, and salt. Cook, stirring often, 15 Chili-Bean Salad
minutes, or until lightly browned. Makes 6 servings
3 While corn browns, heat carrots in their liquid
to boiling in a small saucepan; drain. 2 teaspoons chili powder
4 Spoon corn mixture into a serving bowl; % cup olive oil or vegetable oil
overlap carrot slices around edge. 2 tablespoons vinegar
2 teaspoons sugar
Y% teaspoon Salt
Squaw Corn 2 cans (about 1 pound each) kidney beans,
Makes 6 servings drained
1 large green pepper, diced (1 cup)
5 medium-size ears sweet corn 1 small Bermuda onion, diced (1 cup)
71 small green pepper, halved, seeded, and 1 cup pitted ripe olives, halved
chopped 2 tablespoons catsup
1 small onion, chopped (% cup) 1 tablespoon mayonnaise or salad dressing
3 tablespoons butter or margarine 1 small head of iceberg or leaf lettuce
7 teaspoon salt 1 package (8 ounces) sliced process American
Dash of pepper cheese

1 Husk corn and remove silks; cut kernels from

cobs. (There should be about 3 cups.)
1 Heat chili powder in olive oii or vegetable oil
in small saucepan about 2 minutes to develop
67
2 Sauté green pepper and onion in butter or flavor; remove from heat. Stir in vinegar, sugar,
margarine until soft in a large frying pan. Stir and salt; stir into drained beans in large bowl;
in corn, salt, and pepper; cover. let stand about 30 minutes to season.
3 Cook slowly, stirring once or twice, 10 min- 2 Stir in green pepper, onion, olives, catsup,
utes, or until corn is tender. Spoon into a heated and mayonnaise or salad dressing; toss lightly
serving bowl. to mix.
3 Shred lettuce coarsely, saving some leafy
tops for garnish; place in a large salad bowl.
Rodeo Bean Roundup Spoon bean mixture on top; tuck leafy tops
Barbecue beans, chick peas, and corn take on around edge.
a smoky tang . 4 Quarter cheese slices; arrange, overlapping,
Bake at 400° for 1 hour. Makes 6 servings in 2 circles on top of bean mixture.
 AMERICAN CLASSICS

Red Rice
Makes 6 to 8 servings

1 large onion, chopped (1 cup)

1 clove of garlic, minced
2 tablespoons butter or margarine
2 tablespoons olive oil
1% cups uncooked regular rice
1 can (1 pound) tomatoes
1 can (13 ounces) chicken broth
Y% teaspoon salt
Ye teaspoon pepper
A super, Southwestern bread — Chuckwagon Pecan
1 Sauté onion and garlic in butter or margarine Bread.
and olive oil until soft in a medium-size sauce-
pan.
2 Stir in rice, tomatoes, chicken broth, salt, and 1 teaspoon Salt
pepper; heat to boiling; cover. 1 cup very finely chopped pecans
3 Cook slowly 15 minutes, or until rice is tender 2 teaspoons grated lemon rind
and liquid is absorbed. 2 eggs
4 Fluff up rice with a fork; spoon into a serving 1 cup milk
bowl. Garnish with several green chili peppers, “A cup vegetable oil
if you wish. Pecan halves

1 Grease an 8x4x2-inch loaf pan.

2 Sift flour, sugar, baking powder, and salt into
Guacamole Salad
a large bowl; stir in chopped pecans and lemon
Makes 6 to 8 servings
rind.
3 Beat eggs well with milk in a small bowl; stir
3 or 4 medium-size tomatoes in oil. Add all at once to flour mixture; stir just
2 large firm ripe avocados until evenly moist. Turn into prepared pan;
1 small onion, chopped (%4 cup) spread top even. Press pecan halves down
1 green chili pepper, chopped fine center of batter to decorate.
Ye clove of garlic, minced 4 Bake in slow oven (325°) 1 hour and 20 min-
3 tablespoons mayonnaise or salad dressing utes, or until a wooden pick inserted in center
3 tablespoons lemon juice comes out clean. Cool in pan on a wire rack
7 teaspoon Worcestershire sauce 10 minutes. Loosen around edges with a knife;
Y% teaspoon salt turn out onto rack. Place right side up. Cool
Dash of ground coriander completely.
Dash of cayenne 5 Wrap loaf in waxed paper, foil, or transparent
Iceberg lettuce, shredded wrap. Store overnight to mellow flavors and
make slicing easier. Cut into thin slices.
1 Halve tomatoes crosswise; scoop out insides
into a small bowl; dice. Turn tomatoes upside
down on paper toweling to drain. Taos Bread
2 Halve avocados; peel and pit. Mash fruit with This Pueblo Indian bread is shaped in the form
a fork in a medium-size bowl. of the sun to honor the Sun God.
63 3 Stir in diced tomato and remaining ingre- Bake at 350° for 50 minutes. Makes three 13-
dients, except lettuce. Spoon into tomato shells. ounce loaves.
4 Arrange tomatoes on a lettuce-lined platter.
Garnish each with several slices of pitted ripe 1% cups water
olive and serve with corn chips, if you wish. 3 tablespoons butter or margarine
1 tablespoon sugar
3 teaspoons salt
Chuckwagon Pecan Bread 2 envelopes active dry yeast
Bake at 325° for 1 hour and 20 minutes. Makes Ye Cup very warm water
one 8x4x2-inch loaf 6% cups sifted all-purpose flour

3 cups sifted all-purpose flour 1 Combine water, butter or margarine, sugar

7 cup sugar and salt in a small saucepan. Heat slowly until
4 teaspoons baking powder butter or margarine melts; cool to lukewarm.
 THE WEST

2 Sprinkle yeast into very warm water in a large cups sifted all-purpose flour
bowl. (Very warm water should feel comfortably teaspoons baking powder
warm when dropped on wrist.) Stir until yeast teaspoon salt
dissolves, then stir in butter mixture. egg
3 Beat in 4 cups of flour until smooth. Beat in tablespoons vegetable oil
enough remaining flour to make a soft dough. ~~cup
NM
SG water
4 Turn out onto a lightly floured pastry board; Shortening or vegetable oil for frying
knead until smooth and elastic, about 5 minutes,
using only as much flour as needed to keep 1 Sift flour, baking powder, and salt into a me-
dough from sticking. dium-size bowl.
5 Place in a greased large bowl; turn to coat 2 Beat egg in a small bowl; stir in vegetable
all over with shortening; cover with a clean oil and water. Pour over dry ingredients, stirring
towel. Let rise in a warm place, away from draft, with a fork until well-blended.
1% hours, or until double in bulk. 3 Turn out onto a lightly floured pastry cloth
6 Punch dough down; turn out onto board; or board; knead until smooth; divide dough in
Knead a few times; divide dough into 3 equal half. Roll out each to a 12-inch square, then
pieces. Shape each piece into a ball. Cover with cut into 16 three-inch squares.
a towel, let rest 10 minutes. 4 Melt enough shortening or pour in enough
7 On the pastry board, roll each ball into a vegetable oil to make a 2-inch depth in an elec-
9-inch circle. Fold each circle almost in half. tric deep-fat fryer or deep heavy saucepan; heat
Top circular edge should be about 1 inch from to 380°.
bottom circular edge. Place on greased cooky 5 Fry squares, 2 or 3 at atime and turning often,
sheet. With kitchen scissors, make about 6 3 to 4 minutes, or until puffed and golden. Lift
gashes in the dough, cutting from the circular out with a slotted spoon; drain on paper towel-
edge about % the way inward to the folded ing; keep warm.
edge. Spread the fingers of dough apart so they
will not touch each other while baking. Do the
same with the remaining 2 balls of dough. Let
rise again in warm place, away from draft, 1
hour, or until double in bulk.
8 Bake in moderate oven (350°) 50 minutes, THE WEST
or until breads are golden, and give a hollow
sound when tapped. Remove from cooky sheet
to wire racks; cool completely.
Herbed Spitted Chicken
Fresh herbs are a feature of California cooking.
Fry Bread Makes 4 servings
Sometimes called sopaipillas. As they cook, they
puff blistery golden. Serve them hot as the bread 3 tablespoons minced fresh rosemary
of the meal OR: 2 tablespoons leaf rosemary, crumbled
Makes 32 pieces 3 tablespoons minced fresh tarragon

What more appropriate from

the Golden West than
golden roasting chickens,
spitted to juicy perfection
and delicately scented
with rosemary?
 AMERICAN CLASSICS

OR: 2 tablespoons leaf tarragon, crumbled Lemon Relish

Dry white wine or chicken broth For meats and poultry.
Ye. cup (1 stick) butter or margarine Makes about 1% cups
7 teaspoon salt
% teaspoon freshly ground pepper 2 large lemons
1 roasting chicken, weighing about 3%2 to 4 6 green onions, with green tops
pounds Y green pepper, seeded
Ys cup parsley sprigs
1 Combine fresh rosemary and tarragon in a 1 cup chopped celery
small bowl. If you are using dried herbs, com- Ye teaspoon dry mustard
bine with % cup dry white wine or broth in a % teaspoon ground cardamom
small bowl. Let stand 1 hour. Strain; reserve 1 teaspoon salt
liquid. Add butter or margarine to the herbs; 1 small hot red pepper, seeded and chopped
blend well. OR: 2 teaspoon liquid red pepper seasoning
2 Sprinkle the cavity of the chicken with part 1 tablespoon sugar
of the salt and pepper and put in about 1 table-
spoon herb butter. Carefully loosen the skin 1 Grate lemons and reserve the grated peel.
over the breast with your fingers and press in Cut off all the remaining yellow and white peel
about 1 to 2 tablespoons of the herb butter. of lemons.
Truss the bird, balance it on the spit and fasten 2 Put lemons, green onions, pepper, parsley,
it securely. and celery through the coarse blade of a meat
3 Melt the remaining herb butter and brush over grinder, or whirl coarsely in a blender. Stir in
bird. Sprinkle it with remaining salt and pepper. reserved, grated lemon rind.
Combine the remaining herb butter with an 3 Add mustard, cardamom, salt, chopped pep-
equal quantity of wine or broth, or, if using dried per, or red pepper seasoning and sugar. Refrig-
herbs, with reserved wine or broth. erate, covered, overnight to ripen.
4 Roast the chicken for about 2% hours, bast-
ing it frequently with the butter-wine mixture.
If possible, put a pan under the bird to catch Crab Meat Louis
the juices. Skim off the fat and pour a little juice Makes 8 servings
over each piece of carved chicken.
Yscup cream for whipping
1cup mayonnaise or salad dressing
Y%Cup chili sauce
2tablespoons minced onion
2tablespoons minced parsley
Grilled Lemon Chicken 2pounds (about 4 cups) cooked, picked-over,
Makes 4 to 6 servings flaked crab meat
4 large ripe avocados, halved
Lettuce
Ye cup lemon juice
Ye Cup (1 stick) butter or margarine, melted
1 Beat cream until stiff in a large bowl.
1 teaspoon leaf thyme, crumbled
2 Add mayonnaise or salad dressing, chili
OR: 1 tablespoon minced fresh thyme
sauce, onion, and parsley; blend well. Add crab
Y% teaspoon liquid red pepper seasoning
meat; toss. Serve in avocado halves with crisp
2 broiler-fryers (about 22 pounds each), quar-
lettuce.
tered
70 Salt
Freshly ground pepper
Cioppino
1 Combine lemon juice, butter or margarine, A San Francisco specialty.
thyme and pepper seasoning in a small bowl. Makes 8 servings
2 Sprinkle the chickens with salt and pepper.
Place the chickens, bone side down, on the grill 1 large onion, chopped (7 cup)
over hot coals. Brush with the basting sauce. 1 medium-size green pepper, halved, seeded.
3 Grill for 40 minutes, turning over once. Baste and chopped
frequently with the sauce. Serve with the re- cup Sliced celery
maining basting sauce poured over the carrot, pared and shredded
chickens. cloves of garlic, minced
Note: Adjust the heat if chicken is cooking tablespoons olive oil
too fast. & cans (1 pound each) tomatoes
No
 From San Francisco's waterfront comes this California classic—Cioppino, a robust, seafood-rich spoon soup.

can (8 ounces) tomato sauce 2 Stirin tomatoes, tomato sauce, basil, bay leaf,
teaspoon leaf basil, crumbled salt and pepper; heat to boiling; reduce heat;
bay leaf cover; simmer 2 hours. Discard bay leaf.
teaspoon salt 3 While sauce simmers, remove the skin from i
Y% teaspoon pepper the halibut; cut into serving-size pieces. Using
1 pound fresh or frozen halibut steak a stiff brush, thoroughly scrub the mussels,
1 dozen mussels or 1 dozen clams in shell cutting off their ‘‘beards,’’ or the clams, under
(see note) running water to remove any residue of mud
1% cups dry white wine and sand.
1 package (8 ounces) frozen, shelled, de- 4 Stir wine into sauce in kettle. Add halibut,
veined shrimp shrimp and scallops. Simmer, covered, 10 min-
Ye pound fresh or frozen scallops utes longer.
2 tablespoons minced parsley 5 Place mussels or clams in a layer on top of
fish in kettle; cover; steam 5 to 10 minutes, or
1 Sauté onion, green pepper, celery, carrot and until the shells are fully opened and fish flakes
garlic in olive oil until soft in a kettle or Dutch easily. (Discard any unopened mussels or
oven. clams.)
AMERICAN CLASSICS

6 Ladle into soup plates or bowls. Sprinkle with 2 Wash shrimp. Thread 3 shrimp lengthwise,
parsley. Serve with sourdough bread, or crusty through the center, heads doubled up against
French or Italian bread. the tails, on each skewer. Thread a cherry to-
Note: 1 can (10 ounces) clams in shell may mato or yellow pickled pepper at end of each
be substituted for fresh clams. skewer. Place on a platter and brush with sauce
on all sides. Refrigerate for 1 hour.
3 Grill over medium coals for 6 to 10 minutes,
turning once and brushing frequently with the
sauce, until nicely glazed. Serve piping hot.
A fine entrée from the hibachi.
Makes 4 servings

% Cup medium dry California sherry

% Cup soy sauce Makes 8 servings
1 teaspoon sugar
Y, teaspoon ground ginger 1 medium-size onion, chopped (2 cup)
36 raw medium-size shrimp, shelled (about 1% 1 small clove of garlic, crushed
pounds) 2 tablespoons Olive oil
Wooden or bamboo skewers, about 9 cup chopped parsley
inches long cup chopped pimiento
Cherry tomatoes teaspoon salt
Yellow pickled peppers teaspoon pepper
2S envelope instant chicken broth or 1 teaspoon
iu
1 Combine sherry, soy sauce, sugar and ginger granulated chicken bouillon
in asmall saucepan. Heat just to boiling; remove 7 cup water
from heat; cool to room temperature. 6 medium-size potatoes (about 3 pounds)

Because California can boast

“outdoor weather” almost
365 days each year, eating
alfresco is very nearly an
every-day occurrence. An
outdoor favorite—zippy
Oriental Skewered Shrimp.
 THE WEST

1 Peel the cucumbers; slice wafer thin. Put

slices into a bowl of water and ice cubes. Re-
frigerate for 1 hour; drain; pat dry with paper
toweling. Arrange in serving bowl.
2 Combine vinegar, water, sugar, salt and pep-
per in a 1-cup measure. Pour mixture over cu-
cumbers. Refrigerate for at least 1 hour. At
serving time, drain off liquid; sprinkle with dill.

Wyoming Basque Potatoes, a favorite shepherd dish.

Honolulu Chicken Salad
Chicken and vegetables marinated in a soy-
1 Sauté onion and garlic in olive oil until soft seasoned dressing.
in a medium-size skillet; stir in parsley, pimiento, Makes 6 servings
salt, pepper, chicken broth, and water. Remove
from heat; reserve. ~~ stewing chicken (about 5 pounds), not cut
2 Pare potatoes and thinly slice (you should up
have about 6 cups). Layer potato slices in the 3% Cups water
broth in the skillet; heat to boiling; reduce heat; 1 medium-size onion, sliced
cover. Simmer about 20 minutes, or until tender. Handful of celery tops
3 Remove potatoes with a slotted spoon to a 2 teaspoons salt
heated serving dish. Spoon remaining cooking Y% teaspoon oregano
liquid over potatoes. 1 bay leaf
Ginger-soy Dressing (recipe follows)
1 package (10 ounces) frozen peas
Barbecued Corn 1 package (9 ounces) frozen artichoke hearts
Foil-wrap technique works indoors or out; gives 1 large head of lettuce (Boston, leaf, or ice-
real barbecue taste to fresh corn.
berg)
Pine nuts or shredded blanched almonds
Bake at 400° for 25 minutes. Makes 6 servings
pimiento, diced
cup thinly sliced celery
6 ears of corn
small green pepper, cut in thin strips
Y2 Cup (1 stick) butter or margarine
a
a
Oi can (about 13 ounces) frozen pineapple
3 tablespoons bottled barbecue sauce
chunks, thawed and drained
Ye teaspoon salt
Shredded coconut
Y% teaspoon pepper
1 Place chicken in large kettle; add water,
1 Husk corn and remove silk. Place each ear
onion, celery tops, salt, oregano, and bay leaf.
on a double-thick sheet of foil.
Cover; heat to boiling, then simmer 1% to 2
2 Melt butter or margarine in a small saucepan;
hours, or until chicken is tender. Take chicken
stir in barbecue sauce, salt, and pepper; brush
from broth and let drain in shallow pan until
over corn. Wrap foil around ears; twist ends to
cool enough to handle. (Strain broth and save
seal. Place in a large shallow pan.
to make soup.)
3 Bake in hot oven (400°), turning often, 25
2 Remove skin from chicken, then pull away
minutes. Serve from foil wrappers. To cook corn
dark and white meat in large pieces from frame
outdoors, place foil-wrapped ears on grill over
(this is easy to do while it is still warm; save
hot coals. Grill, turning often, 15 to 25 minutes,
depending on temperature of coals.
any little bits and pieces to add to soup). 73
3 Cut chicken into bite-size pieces; place in a
shallow pan; pour % cup Ginger-Soy Dressing
over. Cover and chill.
Cucumber Salad 4 Cook peas and artichoke hearts in separate
Makes 4 to 6 servings small saucepans, following label directions;
drain. Place each in small bowl and stir into
3 large cucumbers each 2 tablespoons Ginger-Soy Dressing;
Ys cup vinegar cover; chill.
2 tablespoons water 5 When ready to put salad together, arrange
Y cup sugar lettuce leaves in bottom and around sides of
71 teaspoon salt large salad bowl; top with mounds of marinated
% teaspoon freshly ground pepper chicken, peas sprinkled with nuts, and arti-
1 tablespoon minced dill chokes garnished with pimiento. Fill in spaces
AMERICAN CLASSICS

with sliced celery, green-pepper strips, and pin- 1 small cantaloupe

eapple chunks sprinkled with coconut. Serve 1 pint strawberries
with remaining dressing. 2 small seedless oranges
GINGER-SOY DRESSING—Combine ‘2 cup veg- 2 small avocados
etable oil, % cup lemon juice, 2 tablespoons 2 tablespoons lemon juice
pineapple syrup (drained from pineapple Y, pound.red grapes
chunks), 1 tablespoon soy sauce, ’%2 teaspoon Ye pound seedless green grapes
salt, and % teaspoon ground ginger in 2-cup Mint-cream Dressing (recipe follows)
jar with tight-fitting cover. Shake well. Makes
about 1 cup. 1 Separate romaine leaves; wash and dry well.
2 Halve honeydew melon; scoop out seeds; cut
into balls with a melonball cutter or the % tea-
spoon of a measuring-spoon set. Quarter can-
Caesar Salad taloupe; scoop out seeds; pare. Wash strawber-
This nationally famous California salad is often ries, hull, and halve. Pare oranges; cut into thick
used as a first course. slices. Halve avocados and pit; brush cut sur-
faces with lemon juice to keep color bright.
Makes 6 to 8 servings
3 To arrange platter, set aside several small
romaine leaves, then place remainder at one
2cloves of garlic end of a large deep platter or shallow bowl;
% cup olive oil stand avocado halves in front of romaine. Set
2cups bread cubes (4 slices) dressing bowl next to avocados to hold them
2large or 3 small heads romaine lettuce in place.
% teaspoon freshly ground pepper 4 Arrange cantaloupe quarters, spoke-fashion,
Y%teaspoon salt around front of bowl; fill in sections between
2medium eggs, soft-cooked for 1 minute with strawberries and honeydew balls. Tuck red
3tablespoons lemon juice grapes into avocado hollows, orange slices be-
6anchovy fillets, drained and cut into small hind avocados, and green grapes at sides.
pieces (optional) Spoon Mint-Cream Dressing into bowl; garnish
Y cup freshly grated Parmesan cheese with saved small romaine leaves. To serve, let
guests take their choice of fruits and help them-
1 Cut one of the garlic cloves in half; rub cut selves to dressing.
surface over inside of a large salad bowl. Dis- MINT-CREAM DRESSING—In a small bowl, blend
card. Brown remaining garlic clove in % cup 1 cup dairy sour cream, 3 tablespoons chopped
of the olive oil in a large skillet. Remove fresh mint, 2 tablespoons 10X (confectioners’
browned garlic clove; add bread cubes; brown powdered) sugar , and % teaspoon ground
on all sides. Drain croutons on paper toweling. cardamom; cover. Chill at least 30 minutes.
2 Break romaine leaves into bite-size pieces Makes about 1 cup.
into salad bowl. Sprinkle with pepper and salt.
Add remaining olive oil. Mix gently until every
piece of lettuce is glistening with oil. Break eggs
into the middle of the romaine and pour lemon Avocado Salad Bowl
juice directly over the eggs. Toss gently but
Makes 8 servings
thoroughly until there is a creamy look to the
salad. Add the anchovies and cheese; taste,
8 cups broken mixed salad greens
adding more salt, pepper and lemon juice, if
1 large firm ripe avocado, halved, peeled, pit-
desired. Go easy on the salt since the Parmesan
ted, and sliced
is salty; toss. Add the croutons and toss again;
Ys cup vegetable oil
serve immediately so that the croutons remain
crisp. 2 tablespoons cider vinegar
1 tablespoon honey
Ye teaspoon sugar
Y% teaspoon salt
Dash of paprika
Plentiful Fruit Platter
Appetizer of the West’s natural bounty, ar- 1 Place greens in a large salad bowl; arrange
ranged around cream-mint dressing. avocado slices in a pretty pattern on top.
Makes 8 servings 2 Combine remaining ingredients in a jar with
a tight lid; shake well to mix. Drizzle over salad;
1 small head romaine toss lightly until the greens are evenly coated
7 small honeydew melon with dressing.
 THE WEST

Californians dote on Plentiful Fruit

Platter which can double as dessert
or salad. Small wonder because
the recipe makes the most of
California's vast cornucopia of
versatile fruits .

Caesar Salad, that great California

creation, may not be Californian at
all. Some say the recipe was
actually developed in Tijuana,
Mexico, then quickly whisked
across the border by appreciative
California chefs.
AMERICAN CLASSICS

Western Salad Bowl 2 large ripe tomatoes, peeled and cut into
Makes 6 servings bite-size wedges
1 onion, thinly sliced
2 garlic cloves, minced
Ye medium-size head iceberg lettuce, shredded
(about 4 cups) 2 tablespoons minced chives
1 tablespoon chopped fresh basil or, 2 tea-
1 small red apple, halved, cored, and sliced
thin spoons leaf basil, crumbled
12 large pitted green olives
Ye small Bermuda onion, peeled and sliced thin
12 large pitted ripe olives
Ye cup thinly sliced celery
71 teaspoon prepared hot mustard
Ye cup bottled sweet-garlic French dressing
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 Combine lettuce, apple, onion, and celery in
a large salad bowl.
Salt
Freshly ground pepper
2 Drizzle dressing over top; toss lightly to mix.
6 large red radishes, thinly sliced

1 Prepare the salad greens 2 to 4 hours ahead

of time. Wash and core the lettuce, and tear
the leaves into bite-size pieces. Wrap the lettuce
in paper toweling. Put it in the refrigerator to
dry and crisp.
Golden Gate Salad Bowl 2 Wash greens; break into bite-size pieces in
Makes 8 servings a salad bowl; cover; chill.
3 Add tomatoes, onion, garlic, chives, basil and
olives.
1 head Boston lettuce 4 Stir the mustard into the vinegar and sprinkle
2 bunches watercress over the salad; toss. Sprinkle with the oil and
7 small ripe avocado salt and pepper; toss again. Sprinkle the radish
Y% cup lemon juice slices over the top.
2 tablespoons water
*% cup vegetable oil
Y% teaspoon salt
San Joaquin Fruit Salad
% teaspoon sugar
3 medium-size oranges, pared and sectioned Surprise salad plays onion and buttermilk
3 preserved kumquats, sliced against two flavors of citrus.
v3 cup Chopped pecans Makes 6 servings

1 Trim lettuce; wash; drain. Wash watercress; 1 medium-size head iceberg lettuce, shredded
snip sprigs apart, discarding heavy stems. Wrap (6 cups)
lettuce and watercress in towels to absorb 1 seedless grapefruit, pared and sectioned
moisture. Chill several hours till crisp. 2 seedless oranges, pared and sectioned
2 Halve avocado, peel, pit, and dice. Combine OR: 1 can (1 pound) orange and grapefruit
with lemon juice, water, oil, salt, and sugar in sections
an electric-blender container; cover. Whirl until Y medium-size Bermuda onion, diced (1%.2
smooth. (If you do not have a blender, mash cups)
avocado in a bowl, with a fork, then add other Ye cup buttermilk
ingredients; beat until smooth.) Chill. 1 tablespoon lemon juice
3 Line a large salad bowl with lettuce leaves; 2 tablespoons vegetable oil
break remainder into bite-size pieces in bowl. 1 tablespoon sugar
Add watercress. Ye teaspoon salt
4 Tuck orange sections and kumquat slices
among leaves; sprinkle pecans over all. Pass 1 Place lettuce in a large salad bowl; arrange
avocado dressing separately. fruit sections in a circle on top; spoon onion
in center. (If using canned fruit sections, drain
first, saving syrup for fruit punch.)
North Beach Tossed Salad
Makes 6 servings
More of the West Coast's handsome harvest of fruits
7 medium-size head Boston lettuce and vegetables, served up as fresh, ‘“‘unfussed-over”’
1 medium-size head romaine lettuce salads—the favorites from Seattle to San Diego.
 AMERICAN CLASSICS

2 Combine buttermilk, lemon juice, vegetable Klondike Pancakes

oil, sugar, and salt in a jar with a tight-fitting Makes about 16 four-inch pancakes
lid; shake well to mix.
3 Just before serving, drizzle over salad; toss 71 cup milk
lightly to mix. % cup shortening
2 tablespoons sugar
1 teaspoon salt
California Salad Bow! 1 envelope active dry yeast
A lavish fruit-and-vegetable bowl from the state Y cup very warm water
that does salads in a big way. 1 egg
1 cup sifted all-purpose flour
Makes 6 to 8 servings
1 Scald milk with shortening in medium-size
3 jars (6 ounces each) marinated artichoke
saucepan; stir in sugar and salt; cool to luke-
hearts
warm.
71 medium-size head iceberg lettuce, broken
2 Sprinkle yeast into very warm water in me-
into bite-size pieces
dium-size bowl. (Warm water should feel com-
3 tomatoes, cut into wedges
fortably warm when dropped on wrist.) Stir until
Ye medium-size cantaloupe, pared and diced
yeast dissolves, then stir in cooled milk mixture;
Y% Cup mayonnaise or salad dressing
beat in egg and flour. Cover; let rise in warm
% Cup lemon juice
place, away from draft, 1 hour, or until double
1 teaspoon seasoned salt
in bulk.
1 teaspoon sugar
3 When ready to bake, heat griddle slowly. Test
temperature by sprinkling on a few drops of
1 Drain liquid from artichokes into a small bowl.
water; when drops bounce about, temperature
2 Place lettuce in a large salad bowl. Arrange
is right. (If using electric griddle, follow manu-
artichoke hearts, tomatoes, and cantaloupe on
facturer’s directions for heating.) Grease lightly
top.
with butter, margarine, or salad oil, then repeat
3 Beat mayonnaise or salad dressing, lemon
greasing before each baking.
juice, seasoned salt, and sugar into artichoke
4 Stir batter down; ladle, a scant % cup for each
liquid.
cake, onto griddle. Bake 1 to 2 minutes, or until
4 Just before serving, drizzle over salad; toss
bubbles appear on top; turn; bake 1 to 2 minutes
lightly to mix.
longer. Stir batter before baking each batch.
Serve hot with butter or margarine and syrup.
Cumin Tortillas
Makes 24 tortillas
California Fruit Soup
Californians of Scandinavian descent, such as
% cup (12 sticks) butter or margarine, softened
the Danes of Solvang, eat these typical Califor-
1 teaspoon ground cumin or cardamom
nia fruits as a first course soup. Others will enjoy
2 dozen canned tortillas
them as a splendidly refreshing dessert.
1 Blend the butter or margarine and ground Makes 4 servings
cumin or cardamom in a small bowl. Spread
each tortilla lightly on one side with a little of 1 cup dried apricots (from an 8-ounce pack-
the mixture. Make 2 stacks with 1 dozen tortillas age)
~— cup pitted dried prunes (from 15-ounce
each, buttered side up. Wrap each stack se-
78 parately in foil.
2 Heat on a corner of the grill for about 12
package)
5 cups water
minutes, or for 20 minutes in a slow oven (300°). 1 can (6 ounces) frozen orange juice concen-
Keep one stack warm while you serve the first. trate
Each guest rolls or folds his own, or you may 1 lemon
do this for your guests. 1 three-inch piece stick cinnamon
2 tablespoons quick-cooking tapioca
Ye Cup sugar
Ye Cup dairy sour cream
% cup shredded orange rind

1 Combine apricots, prunes, water and orange

juice concentrate in a large saucepan. Let stand
for 30 minutes.
 THE WEST

Monterey Crépes, thin pancakes filled with sliced strawberries and peaches, are a fitting tinish for a fine meal.

2 Pare the thin bright yellow rind from the lemon the cake layers. Combine sugar and ginger in
with a vegetable parer. Add with cinnamon, a cup; sprinkle over oranges. Top with remain-
tapioca and sugar to the fruits. ing layer.
3 Simmer, covered, for about 10 minutes, or 4 Arrange remaining orange sections on top.
until almost tender. Fruits should not be mushy. Spoon whipped cream over.
Taste the soup; if desired, stir in 1 tablespoon
lemon juice or more for a stronger lemon flavor.
Remove cinnamon stick and lemon peel. Cool. Monterey Crépes
4 Serve in glass serving dish or individual bowls The West takes advantage of its bountiful fruits
with a garnish of sour cream and orange rind. for these showy treats.
Makes 4 servings

Sponge Cake with Oranges 2 pints strawberries

A luscious way to dress up California oranges 6 medium-size peaches
—slip juicy sections between golden sponge 1 tablespoon lemon juice
cakes, then crown with a fluffy cloud of whipped Ye cup sugar (for fruit)
cream.
Makes one 9-inch, 2-layer cake
Y%
3
teaspoon ground cinnamon
eggs
79
3 navel oranges 2 tablespoons vegetable oil
Y% cup cream for whipping 1 cup milk
2 tablespoons sugar *, cup Sifted all-purpose flour
Y% teaspoon ground ginger (optional) 1 tablespoon sugar (for crépes)
2 freshly-baked 9-inch sponge cake layers % teaspoon salt
Y% teaspoon mace
1 Pare oranges with a sharp knife, removing Butter or margarine
every trace of yellow and white skin. Section rae cup dairy sour cream
oranges into a small bowl, removing any seeds.
2 Just before serving, whip cream until stiff in 1 Wash strawberries, hull, and slice into a me-
a small bowl. dium-size bowl. Peel peaches, halve, pit, and
3 Arrange half the orange sections on one of slice; combine with strawberries. Sprinkle with
 AMERICAN CLASSICS

lemon juice, the % cup sugar, and cinnamon; the cooled creme de menthe syrup into the
let stand while making crépes. cream. Spread evenly over firm ice cream in
2 Beat eggs slightly ina medium-size bowl; beat pie shell. Freeze until firm. Top with remaining
in vegetable oil and milk. Add flour, the 1 table- ice cream. Freeze until firm. Pie may be wrapped
spoon sugar, salt, and mace; beat 3 minutes in foil or plastic wrap, and kept frozen for a week
longer. (Batter will be thin.) before the buffet.
3 Heat a 7-inch frying pan slowly; test temper- 6 Beat egg whites with cream of tartar until
ature by sprinkling in a few drops of water; when foamy-white and double in volume in a me-
drops bounce about, temperature is right. dium-size bowl. Beat in the remaining 6 table-
Grease lightly with butter or margarine. Measure spoons sugar, 1 tablespoon at a time, until
batter, % cup at a time, into pan, tilting pan meringue stands in firm peaks. Pile meringue
to cover bottom completely. onto filling, sealing firmly to crust edge and
4 Bake 1 to 2 minutes, or until top appears dry swirling into peaks. Freeze overnight.
and underside is golden; turn. Bake 1 to 2 min- 7 Just before serving, brown meringue until
utes longer, or until bottom browns. Repeat with lightly golden in very hot oven (450°) for 4
remaining batter, lightly buttering pan before minutes. Drizzle with remaining creme de
each baking, to make 8 crépes. menthe syrup; serve at once.
5 As each crépe is baked, spoon about 4 table-
spoons of the fruit mixture on top, setting aside
3 or 4 peach slices for garnish, if you wish. Roll
up crépes, jelly-roll fashion. Place in a shallow Grape Harvest Pie
serving dish. When ready to serve, spoon sour Juicy fruit, fragrant spice, and nippy lemon
cream in a ribbon over crépes. Garnish with blend pleasingly in this fall dessert.
mint sprigs, if you wish. Serve warm. Bake at 400° for 50 minutes. Makes 1 nine-inch
pie

Alaska Mint Pie 1 package piecrust mix

Bake at 325° for 10 minutes, then at 450° for 2 pounds Emperor grapes, washed, halved,
4 minutes. Makes 8 servings and seeded (about 5'2 cups)
1 cup sugar
1 package (5 ounces) shortbread cookies, Y3 cup flour
crushed (about 1% cups) Y% teaspoon salt
Ye cup finely chopped pecans v2 teaspoon mace
Ys cup firmly packed light brown sugar 2 eggs, slightly beaten
6 tablespoons (% stick) butter or margarine, Ye teaspoon grated lemon rind
melted 2 tablespoons lemon juice
Ye cup water 2 tablespoons butter or margarine
10 tablespoons granulated sugar
2tablespoons green creme de menthe 1 Prepare piecrust mix, following label direc-
1quart vanilla ice cream, softened tions, or make pastry from your own favorite
Yecup cream for whipping 2-crust recipe. Roll out half to a 12-inch round
Few drops green food coloring on lightly floured pastry cloth or board; fit into
3 egg whites a 9-inch pie plate; trim overhang to ¥% inch.
Y% teaspoon cream of tartar 2 Combine grapes, sugar, flour, salt, and mace
in medium-size bowl; stir in eggs, lemon rind,
1 Blend shortbread crumbs, pecans, brown and lemon juice. Pour into prepared pastry
30 sugar, and butter or margarine in a medium-size
bowl. Press mixture firmly over bottom and side
shell; dot with butter or margarine.
3 Rollout remaining pastry to an 11-inch round;
of a 9-inch pie plate. cut several slits near center to allow steam to
2 Bake in slow oven (325°) 10 minutes, or until escape; cover pie; trim overhang to 2 inch; turn.
set. Cool completely on a wire rack. edges under and press together to seal; flute.
3 Combine water with 4 tablespoons of the 4 Bake in hot oven (400°) 50 minutes, or until
sugar in a small saucepan; cover. Bring to boil- top is golden-brown and juices bubble up. Cool
ing; uncover; continue boiling, without stirring, on wire rack about an hour; serve warm.
7 minutes. Remove from heat; cool slightly; stir
in creme de menthe; cool completely.
4 Spread half the ice cream in an even layer
in cooled pie shell; cover; freeze until firm. Macadamia Nut Pie
5 Combine cream with food coloring in a small Bake at 325° for 1 hour and 10 minutes. Makes
bowl; beat until stiff. Fold in 2 tablespoons of 1 nine-inch pie
 THE WEST

Ye package piecrust mix in gelatin mixture, vanilla, and cardamom. Chill

4 eggs until thickened.
% cup sugar 5 Beat egg whites until foamy-white and double
% cup light corn syrup in volume in a small bowl. Beat in the % cup
Y% cup honey sugar, 1 tablespoon at a time, until meringue
3 tablespoons butter or margarine, melted stands in firm peaks. Fold into cottage cheese
and cooled mixture. Pour into prepared crumb crust. Chill
Ye teaspoon vanilla 4 hours, or until firm.
1% cups chopped macadamia nuts 6 Loosen cake around edge with a knife; re-
lease spring and carefully lift off side of pan.
1 Prepare piecrust mix, following label direc- Slide cake, still on metal base, onto a serving
tions, or make pastry from your favorite single- plate. Top with Hawajian Topping*. Chill 1 hour,
crust recipe. Roll out to a 12-inch round on a or until serving time.
lightly floured pastry cloth or board; fit into a HAWAIIAN TOPPING—Drain the syrup from 1
9-inch pie plate. Trim overhang to '% inch; turn eight-ounce can sliced pineapple into a small
under, flush with rim; flute to make a stand-up saucepan; blend in 2-teaspoons cornstarch.
edge. Cook, stirring constantly, until mixture thickens
2 Combine eggs, sugar, corn syrup, honey, and bubbles 3 minutes. Stir in 2 tablespoons
butter or margarine, and vanilla in large bowl syrup from maraschino cherries; cool slightly.
of electric mixer; beat about 5 minutes at me- Arrange pineapple slices and 4 maraschino
dium speed, or until light-colored and frothy. cherries on top of cheese cake. Brush glaze
Stir in nuts. : over fruits and cheese cake.
3 Pour nut mixture into prepared pastry shell.
4 Bake in slow oven (325°) 1 hour and 10 min-
utes, or until crust is golden and filling is set Apricot Creams
at edges but still slightly soft in center. (Do not Dried fruits make the nicest bite-size sweets—
overbake.) Cool completely on a wire rack. Gar- like little no-cook candies.
nish with whipped cream and_ additional Makes about 5 dozen
chopped macadamia nuts, if you wish.
VY cup golden raisins
% cup toasted slivered almonds
Cheese Cake Hawaiian 1 cup 10X (confectioners’ powdered) sugar
Bake at 350° for 10 minutes. Makes 12 servings 2 tablespoons dairy sour cream
1 package (11 ounces) dried apricot halves
1 cup vanilla wafer crumbs
2 tablespoons sugar (for crust) 1 Chop raisins and almonds; blend with 10X
2 tablespoons melted butter or margarine sugar and sour cream in a small bowl.
1 package (6 ounces) lemon-flavor gelatin 2 Separate apricot halves; spoon a scant tea-
1 cup boiling water spoonful raisin mixture in center of each half.
3 eggs, separated Chill.
1 container (1 pound) cream-style cottage
cheese
2 teaspoons vanilla
Y% teaspoon ground cardamom
Ye cup sugar (for filling)
Hawaiian Topping (recipe follows)

41 Combine crumbs with the 2 tablespoons

sugar in a medium-size bowl; blend in melted
butter or margarine. Press evenly over bottom
and side of a buttered 8-inch spring-form pan.
2 Bake in moderate oven (350°) 10 minutes,
or until crumbs are set. Cool while making fill-
ing.
Mpiacoive gelatin in boiling water in a me-
dium-size saucepan. Beat egg yolks slightly in
a small bowl. Slowly stir half of hot gelatin mix-
ture into beaten eggs; stir back into pan. Cook
until mixture thickens’‘slightly.
4 Sieve cottage cheese into a large bowl; blend
 APPETIZERS and HORS

APPETIZERS AND HORS

DIPS, DUNKS AND SPREADS, NIBBLES,
D OEUVRES:
SHYANAH
d
CANAPES AND HORS D OEUVRES

Good beginners, the appetizers and hors or cold, light or filling, plain or fancy, should
d oeuvres included here. Good party starters. look freshly made, never fussed over or /eft over.
Some are a snap to make, others frankly in- Appetizer trays should be replenished and tidied
tricate (but well worth the time and trouble). often, wilting parsley sprigs replaced with
Any rules for serving? A few. Light appetizers crinkly new ruffs, fading radish roses with crisp
should precede the hearty dinner, heavier ones red ones.
the not-so-filling meal (these are also the most Very simply, appetizers and hors d “oeuvres
appropriate for cocktail parties). All appetizers should look—and be—‘‘good enough to eat.”’
and hors d ‘oeuvres should be sharp or tart to
hone the appetite.
Dips are for dipping, not dripping, so they
should be fairly thick (the same goes for
spreads). Canapés (mini open-face sandwiches) DIPS, DUNKS AND
and hors d ‘oeuvres (micro finger foods) should SPREADS 15)
be bite-size or at least small enough to down
in two bites because guests will be juggling
drinks and cigarettes as well as nibbling.
Oahu Dip-And-Chip Tray
Cold appetizers, generally speaking, are wel-
Shape the cheese spread into a ‘‘mountain”’ and
come in summer (also before luncheon), hot
frame with raw nibbles and corn dippers or
appetizers in winter. A// appetizers, whether hot
favorite chips.
Makes 16 servings

1% pounds cream-style cottage cheese (3

What better way to get a party off to a fast start? cups)
Simply put out dazzling arrays of hot and cold hors 3 packages (8 ounces each) cream cheese,
d’oeuvres and canapés, loaded with color and flavor. softened
APPETIZERS AND HORS D’OEUVRES

6 ounces blue cheese, crumbled Y% cup chopped ripe olives

1 teaspoon seasoned salt 2 tablespoons chopped parsley
2 teaspoons Worcestershire sauce Ye teaspoon pepper
Few drops liquid red pepper seasoning
¥% cup finely chopped parsley Blend tomato soup and cream cheese in a me-
Pitted ripe olives dium-size bowl until smooth. Stir in remaining
1 cherry tomato ingredients and chill about an hour before serv-
4 large carrots, pared and sliced diagonally ing.
2 large cucumbers, scored and sliced
8 stalks celery, sliced ©
2 large green peppers, quartered, seeded,
and cut in bite-size pieces Bean-Onion Dip
1 small head of cauliflower, separated in flow- Makes 2 cups
erets
Flower-shape corn snacks 1 can (1 pound) pork-and-beans
1 small onion, peeled and quartered
1 Combine cottage, cream, and blue cheeses, Y% cup molasses
seasoned salt, Worcestershire sauce, and liquid 2 tablespoons prepared mustard
red pepper seasoning in a large bowl; beat until
completely blended; cover. Chill several hours, Whirl all ingredients in an electric blender until
or until firm enough to handle. smooth. (If you do not have a blender, press
2 Spoon cheese mixture in the center of a large beans through a sieve; grate the onion instead
serving tray; pat into a ‘“‘mountain’’ shape, then of quartering, then mix all ingredients together).
press parsley into cheese to cover the bottom Serve with crisp crackers.
two thirds.
3 Cut olives lengthwise into 8 wedges each;
arrange over cheese in a spiral pattern almost
to top. Guacamole
Makes about 2 cups
4 Slice cherry tomato into eighths from blossom
end almost to stem end; separate cuts slightly
1 medium-size ripe avocado
to form petals; stand on top of cheese. Arrange
% cup mayonnaise or salad dressing
carrot, cucumber, and celery slices, green pep-
per pieces, cauliflowerets, and corn snacks in 2 tablespoons lemon juice
separate piles around cheese. 1 teaspoon salt
1 teaspoon grated onion
Y% teaspoon liquid red pepper seasoning

RS
_———.
1 large tomato, peeled, chopped and drained

\
ue
be
1 Halve avocado, peel, pit and mash in a me-
dium-size bowl. Blend in remaining ingredients,
cover and chill. (Dip will stay bright green sev-
eral hours.)
2 When ready to serve, spoon into small bowls
and set out plenty of crisp corn sticks.
Garlic Cheese Dip
Makes 2 cups

2 cups (16-ounce carton) dairy sour cream Sweet-Sour Dip

1 envelope cheese-garlic salad dressing mix Makes about 1% cups
Y% teaspoon dried parsley flakes
4 slices bacon, diced ;
Combine all ingredients in a small bowl, chill 1 package (8 ounces) cream cheese, softened
several hours to blend flavors, then serve with ¥% cup bottled sweet-sour salad dressing
crackers or crisp vegetable sticks. 2 tablespoons milk

1 Sauté bacon until crisp in a small frying pan;

Tomato Dip remove to paper toweling to drain.
Makes 2 cups 2 Combine cream cheese, salad dressing and
milk in a medium-size bowl; beat until smooth.
1 can (10%-ounces) condensed tomato soup Fold in bacon, chill several hours, then serve
1 3-ounce package cream cheese, softened with crackers or crisp vegetable sticks.
Makes about 2 cups Your zippy seasoning helper? Versatile horse-
radish dip mix in an envelope.
¥% cup (1 stick) butter or margarine Makes 2 cups
7 can (about 7 ounces) water-pack tuna,
drained and flaked 71 cup (8-ounce carton) cream-style cottage
4 teaspoons lemon juice cheese
Y% cup mayonnaise or salad dressing package (3 or 4 ounces) cream cheese
2 tablespoons chopped stuffed green olives packet (about 71 tablespoon) horseradish dip
mix or 2 teaspoons prepared horseradish
1 Cream butter or margarine until soft in a small teaspoon Worcestershire sauce
bowl; beatin tuna, lemon juice, and mayonnaise can (about 10% ounces) minced clams,
or salad dressing; fold in olives. Chill. drained
2 Spoon into small dip bowls. Serve with crisp to 4 tablespoons light or table cream
carrot and celery sticks or crackers. Paprika
 APPETIZERS AND HORS D’QEUVRES

1 Blend cottage cheese, cream cheese, dip mix 2 tablespoons chopped parsley
or horseradish, and Worcestershire sauce in a Y% teaspoon salt
medium-size bowl; stir in clams. Chill. Y% teaspoon paprika
2 When ready to serve, beat in cream to thin % teaspoon Worcestershire sauce
mixture enough for dipping; spoon into small
bowls; sprinkle with paprika. Serve with crisp 1 Soften gelatin in water in a small saucepan;
potato chips, if you wish. heat over low heat, stirring constantly, until
gelatin dissolves; remove from heat. Stir in
cream.
Kauai Crab Spread 2 Blend cream cheesé with blue cheese in a
Makes about 2’ cups medium-size bowl; stir in parsley, salt, paprika,
and Worcestershire sauce; gradually blend in
8 ounces (half a 1-pound package) frozen crab gelatin-cream mixture. Pour into a 2-cup deep
meat, thawed and drained mold. Chill several hours, or until firm.
71 cup dairy sour cream 3 When ready to serve, run a sharp-tip, thin-
2 teaspoons curry powder blade knife around top of mold to loosen, then
Y% teaspoon onion salt dip mold very quickly in and out of a pan of
Y% teaspoon garlic powder hot water. Invert onto serving tray. Garnish with
y, Cup minced chutney a whole strawberry, if you wish.
Y¥y, cup flaked coconut

Mix all ingredients and chill well. Serve as a

spread for crackers or melba rounds.

Tivoli Cheese Mold

Nippy blue and cream cheeses go into this zesty
spread. ;
Makes 6 servings

1 envelope unflavored gelatin

% cup cold water
% cup light cream or table cream
71 package (8 ounces) cream cheese
’% cup crumbled blue cheese

36

Sour cream and cream cheese, two great mixers, used

here in a garlic dip and red-caviar-bejeweled clam dip.
 DIPS, DUNKS AND SPREADS

Appetizer Cheese Spread

Makes 3% cups TWIN CHEESE MOLDS

1 package (8 ounces) cream cheese

1 container (1 pound) cream-style cottage
cheese
1 package (4 ounces) Camembert cheese
Y% cup grated Parmesan cheese
Y% teaspoon seasoned salt
¥%, teaspoon soy sauce
3 tablespoons light cream or table cream

1 Beat cream cheese until smooth in a large

bowl; beat in all remaining ingredients. Chill.
2 When ready to serve, spoon into a small serv- Turn them into conversation-piece ‘‘candles.”’ For
ing bowl; garnish with sprigs of parsley or strips the trims, cut tiny stars trom-pimiento with a
of pimiento, if you wish. Place bowl in center truffle cutter and wicks from thin slices of carrot.
of a large serving tray; surround with crisp Paper-cup molds give them their tall chunky shape.
crackers, party-size breads, and carrot and cel-
ery sticks.
PECAN-CHEESE LOG
Twin Cheese Molds
Makes 12 servings

2 cups grated sharp Cheddar cheese (%

pound)
4 tablespoons (% stick) butter or margarine
1 teaspoon Worcestershire sauce
1 package (8 ounces) cream cheese, softened
1 can (2% or 3 ounces) deviled ham

1 Combine Cheddar cheese, butter or marga-

Give it a pretty striped dress this way: Press
rine and Worcestershire sauce in a medium-size
strips of foil diagonally around log after shaping,
bowl; beat until fluffy. Blend cream cheese and then roll in chopped nuts. Chill again; peel off foil.
deviled ham until smooth in a second bowl. Another time, use sesame seeds in place of nuts.
2 Pack each mixture into an about 2-cup size
paper cup, smoothing top even. Chill both sev-
eral hours or overnight.
3 When ready to serve, snip rim of each cup
and gently peel off paper; invert cheese molds 2 Shape into an 8-inch-long log; wrap in waxed
onto a serving plate. Frame with assorted crisp paper, foil, or transparent wrap and chill again
crackers. until firm.
3 To make spiral trim, unwrap log; press '%-
inch-wide strips of foil or wax paper diagonally,
1 inch apart, over top and side. Roll log in
Pecan-Cheese Log
Stripes of pecans add a pretty trim and pleasing
chopped pecans; chill again.
4 When ready to serve, carefully peel off paper; o7
crunch to this zippy starter.
place log on a serving plate. Frame with as-
Makes 12 servings
sorted crisp crackers, if you wish.
1 package (8 ounces) cream cheese, softened
1 cup grated Swiss cheese (4 ounces)
1 cup crumbled blue cheese Rosy Hungarian Spread
% teaspoon liquid red pepper seasoning Makes about 1 cup
% cup chopped pecans
2 packages (3 ounces each) cream cheese,
1 Blend cream cheese, Swiss cheese, blue softened
cheese, and liquid red pepper seasoning in a 2 tablespoons capers
medium-size bowl. Chill until firm enough to 1 tablespoon caraway seeds
handle. 1 tablespoon paprika
 APPETIZERS AND HORS D’OQEUVRES

Y% Cup dairy sour cream in a pan of ice and water to speed setting; chill
% clove garlic, crushed just until sticky-firm.
7 teaspoon grated onion 10 While layer chills, halve hard-cooked egg
Y% teaspoon liquid red pepper seasoning lengthwise, cutting just through white. Slice yolk
carefully; cut white into 8 or 10 tiny flower
Beat all ingredients with a fork or whirl in an shapes with a truffle cutter. Arrange two of the
electric blender until creamy-smooth. Use as a egg-yolk slices and egg-white cutouts in a pretty
spread for rye rounds or crackers. pattern on sticky-firm aspic in pan; carefully
pour in another % cup aspic; let set until
sticky-firm.
11 Place paté loaf over aspic layer in pan; pour
in enough of the remaining aspic to fill pan to
rim. Remove from ice and water; chill in refrig-
erator at least 4 hours, or until aspic is firm.
Pour remaining aspic into a pan, 8x8x2; chill.
Paté Continental 12 Just before serving, run a sharp-tip thin-
It’s fussy to fix, but making ahead is a must blade knife around top of load, then dip pan
to allow for baking loaf, chilling, and coating very quickly in and out of hot water. Cover pan
with sparkly gelatin. with a chilled serving plate; turn upside down;
Bake at 350° for 1% hours. Makes 8 servings gently lift off pan.
13 Cut remaining aspic layer into tiny cubes;
1 pound beef liver spoon around paté loaf. Garnish with radish
Y% pound chicken livers flowers and snips of radish leaves, if you wish,
1 medium-size onion, chopped (% cup) and serve with melba rounds or crackers. To
2 tablespoons butter or margarine make radish flowers, trim large radishes. Hold-
Y’%s cup water ing each, tip end up, cut lengthwise into 10 or
1 envelope instant chicken broth or 1 chick- 12 sections, cutting not quite to stem. Place in
en-bouillon cube a bowl of ice and water until ‘‘petals’’ open.
2 eggs, beaten Beer Aspic—Soften 1 envelope unflavored
Y% teaspoon ground allspice gelatin in % cup cold water in a small saucepan;
Y’%s teaspoon leaf thyme, crumbled heat, stirring constantly, just until gelatin dis-
5 slices bacon solves; remove from heat. Stir in 1 can con-
Beef Aspic (recipe follows) densed beef consommé and 2 tablespoons
~ hard-cooked egg, shelled lemon juice. Cool.

1 Snip out any large tubelike membranes from

beef liver; cut into chunks. Halve chicken livers;
snip out any veiny parts or skin.
2 Put both meats through a food chopper,
using a fine blade; place in a medium-size bowl.
3 Sauté onion in butter or margarine until soft
in a small frying pan; stir in water and chicken Paté Madriléne
broth or bouillon cube; heat to boiling, crushing Makes about 3 cups
bouillon cube, if used, with a spoon; stir into
liver mixture with eggs, allspice, and thyme. 1 envelope unflavored gelatin
4 Place 3 slices of the bacon in a loaf pan, 1 can (about 13 ounces) consommé madriléne
ooi 5x3x2; spoon in liver mixture; top with remaining 2 hard-cooked eggs, shelled
bacon. Cover pan tightly with foil. 2 cans (about 4 ounces each) liver spread
5 Set in a baking pan on oven shelf; pour Y% cup chopped toasted walnuts
boiling water into pan to depth of about an inch. 1 tablespoon sweet pickle relish, drained
6 Bake in moderate oven (350°) 1% hours, or Y% teaspoon salt
until loaf starts to pull away from sides of pan; ¥%, teaspoon pepper
remove from pan of water; take off foil. Cool
loaf, then chill overnight. 1 Soften gelatin in madrilene in a small sauce-
7 Make Beef Aspic. pan. Heat, stirring constantly, until gelatin dis-
8 Peel bacon from top of loaf; loosen loaf solves; remove from heat. Pour a half-inch-thick
around edges with a knife; invert onto a plate; layer into a 3-cup bowl; chill just until sticky-firm.
peel off remaining bacon. Wash pan and dry Cool remaining gelatin mixture in saucepan at
well. room temperature.
9 Pour % cup of the aspic into loaf pan; place 2 Cut up eggs, then press through a sieve into
 NIBBLES

cooled gelatin mixture in saucepan; beat in liver foams up and turns golden. Pour over corn and
spread, walnuts, relish, salt, and pepper until toss.
well-blended. 4 Parmesan Butter—Stir 1 tablespoon grated
3 Pour over sticky-firm gelatin layer in bowl; Parmesan cheese into % cup melted butter or
chill several hours, or overnight, until firm. margarine, pour over corn, and toss.
4 When ready to serve, loosen paté around 5 Curry Butter—Stir 1 teaspoon curry powder
edge with a knife; turn out onto a serving plate. into % cup melted butter or margarine, pour
Garnish top with sliced pimiento-stuffed olives, over corn, and toss.
if you wish. Surround mold with crisp crackers. 6 Cinnamon Butter—Stir 1 tablespoon cinna-
Note: To toast walnuts, simmer in boiling mon-sugar into % cup melted butter or marga-
water to cover in a small saucepan 3 minutes; rine, pour over corn, and toss.
drain. Spread in a single layer in a shallow 7 Barbecue Butter—Stir 1 teaspoon bottled
baking pan. Heat in moderate oven (350°) 15 barbecue sauce into % cup melted butter or
minutes. margarine, pour over corn and toss.
8 Paprika Butter—Stir % teaspoon seasoned
salt and 4 teaspoon paprika into % cup melted
butter or margarine, then pour over corn and
toss.
9 Garlic Butter—Stir % teaspoon garlic salt
into % cup melted butter or margarine, pour
NIBBLES over corn and toss.
10 Onion Butter—Stir % teaspoon onion salt
Popcorn Nibbles into % cup melted butter or margarine, pour
Pop corn the skillet way. Heap a big bowl with over corn and toss.
snowy kernels, toss in one of these sea- 11 Chili Butter—Stir 1 teaspoon chili powder
soners—and munch away! and % teaspoon garlic salt into % cup melted
Makes 8 generous cupfuls. butter or margarine, add a few drops liquid red
pepper seasoning, if you wish, pour over corn
and toss.
1 Measure 2 to 3 tablespoons vegetable oil and
Y Cup popping corn into a large heavy skillet
with tight-fitting cover.
2 Cover; heat slowly. When you hear the first
pop, start shaking skillet gently and continue
until popping stops.
CANAPES AND
Salt Dress-Ups HORS D OEUVRES
Popcorn worth its salt takes to all of the flavored
varieties as well as regular table salt. Another
twist: Twirl table salt in an electric blender until Scandinavian Canapés
it’s powdery fine, then sprinkle over corn. It Virtually everything Scandinavians put their
sticks to the corn better, coats it more evenly. hands to is artistic, so it’s not surprising that
their canapés are mini masterpieces. To make
those pictured here, butter slices of day-old
Buttery Boosters bread and then cut them into rounds with a
Treat freshly popped corn the same as salad small cooky cutter or shot glass. Assemble the
greens and coat—not drown—in butter. Each canapés using the ingredients listed in the pho-
tograph or create your own works of art, draw-
09
of these seasoners makes enough for 8 cups
popped corn. ing upon your supermarket’s vast array of cold
cuts, savory spreads, mixes and deli-type
1 Lemon Butter—Stir 1 tablespoon lemon juice salads. It’s that easy.
into % cup melted butter or margarine, pour
Over corn, and toss.
2 Dill Butter—Drizzle %4 cup melted butter or Party Canapés
margarine over corn, sprinkle with 2 teaspoons Fix these fancies ahead and freeze, ready for
dill weed, and toss. a party or drop-in guests.
3 Sesame Brown Butter—Melt % cup butter Makes 2 dozen
or margarine with 1 tablespoon sesame seeds
over medium heat in a small frying pan. Con- 4 tablespoons soft margarine
tinue heating, shaking pan often, just until butter 1 package (3 or 4 ounces) cream cheese
 _. Parsley
Swedish caviar
anchovy ~
hardboiled egg
‘salted butter
Mou

? F

a
parsley .
sweet onions
- Swedish salami
salted butter

dill
capers _
cream cheese.
Nova Scotia salmon
salted butter

dill
mayonnaise
‘tiny shrimp
salted butter
-

mayonnaise
chopped parsley
sweet relish
smoked ham
salted butter
“=

- chopped parsley
tomato
pickled cucumber
Danish liver paté
salted butter
decorative
toothpick
 ia
al
-

_CANAPES AND HORS D’OEUVRES

Y% teaspoon Worcestershire sauce Tips for the hostess: Radish and parsley topping
2 hard-cooked eggs, shelled will stay fresh and crisp for about 2 hours. For
3 slices white bread serving 100, make 3 times the recipe.
3 slices whole wheat bread

1 Blend margarine, cream cheese, and Wor- Artichoke-Egg Boats

cestershire sauce until smooth in a medium-size
Egg salad fills tiny ‘‘shells’’ of marinated ar-
bowl; spoon half into a second bowl. tichokes for these different nibbles.
2 Halve eggs; remove yolks; press through a Makes about 2% dozen
sieve and blend into mixture in one bowl. Cover
bowl and set aside with whites for decorating 1 jar (6 ounces) marinated artichoke hearts
canapés. 2 hard-cooked eggs, shelled and sieved
3 Trim crusts from bread; cut out 12 rounds 2 tablespoons bottled tartare sauce
with a 1%-inch cutter from 3 slices; cut 12 dia- Pitted ripe olives, cut lengthwise into slivers
mond shapes from remaining slices. Spread
each with plain cheese mixture. Decorate and 1 Drain artichoke hearts; split any large ones
freeze. to make boat-shape shells.
2 Blend sieved eggs and tartare sauce in a small
How To Decorate and Freeze: bowl; spoon into artichoke shells; garnish each
1 To decorate: Fill a cake-decorating set with with a sliver of olive.
cream-cheese-egg mixture; fit with star tip; pipe Hostess tip: Put these morsels together about
an edging around each canapé. an hour ahead. Arrange in a single layer on a
2 Garnish each with small whole shrimps, tray, cover, and chill.
slivers of smoked salmon rolled up, bits of king
crab meat or lobster, sliced stuffed green or
ripe olives, capers, cut-up gherkins, diced pi-
miento, small pickled onions or diced hard-
cooked egg white.
3 To freeze: Place canapés in a single layer in
a large shallow pan; cover tightly with trans-
parent wrap; freeze. When frozen, pack no more
than two layers deep with transparent wrap
between in boxes until ready to use. Plan to
use frozen canapés within two weeks.
4 To thaw: Remove canapés from freezer 1
hour before serving;place in a single layer; let
stand at room temperature.

Radish Crisps
Pungent parsley and nippy-crisp radish slices
top circles of buttered bread.
Makes 4 dozen

24 thin slices white bread (about 1 % loaves)

8 tablespoons (1 stick) butter or margarine,
softened 91
1 bunch radishes (about 12), trimmed and
sliced thin
Parsley

1 Cut 2 rounds from each slice of bread with

a 2-inch cutter; spread rounds with butter or
margarine, using about a half teaspoonful for
each.
2 Arrange in a single layer on a cooky sheet
or large tray lined with a damp towel. Place 2
radish slices, overlapping, on top of each round;
trim with a sprig of parsley. Cover with waxed
paper, foil, or transparent wrap; chill.
 APPETIZERS AND HORS D’OEUVRES

Stuffed Celery y, teaspoon dry mustard

Zippy cheese spread fills bite-size pieces of Few drops liquid red pepper seasoning
celery for this crunchy appetizer. 16 melba toast rounds
Makes 2 dozen Parsley

1 package (3 or 4 ounces) cream cheese, 1 Cut eggs crosswise into thin slices; remove
softened yolks and press through a sieve into a small
Y% teaspoon Worcestershire sauce bowl.
Y% teaspoon lemon juice 2 Set aside 16 of the prettiest white ‘‘rings”’ for
1 tablespoon finely chopped pistachio nuts Step 3, then chop remaining and add to sieved
24 one-inch-long pieces of celery egg yolk. Stir in 4 tablespoons of the mayon-
naise or salad dressing, relish, salt, mustard,
1 Blend cream cheese. Worcestershire sauce, and liquid red pepper seasoning.
and lemon juice until smooth in a small bowl; 3 Spread remaining 2 tablespoons mayonnaise
stir in pistachio nuts. or salad dressing on toast rounds; place an
2 Fill hollows of each piece of celery; garnish egg-white ring on each; spoon yolk mixture on
with pistachio nuts, if you wish. top. Garnish with parsley. Chill until serving
time.
®
Ue 4: lakes
Lf Vat

=
GUTekENG

Sa cit
en

oe
a Spicy Stuffed Eggs
No one seems to tire of these favorites—and
they always add such a pretty touch.
Makes 6 servings
Button Mushroom Cups
7 hard-cooked eggs, shelled
A real delicacy! Mushroom caps are sautéed
2 tablespoons mayonnaise or salad dressing
first, then heaped with pateé filling.
1 teaspoon prepared mustard
Makes 1 dozen
Salt and pepper
12 capers
12 medium-size fresh mushrooms (about %
pound)
1 Halve 6 of the eggs lengthwise; scoop out
1 tablespoon vegetable oil
yolks. Press yolks and remaining whole egg
2 teaspoons grated onion
through a sieve into a small bowl.
Y% cup liver paté (from a 4%-ounce can)
2 Stir in mayonnaise or salad dressing and
2 tablespoons chopped parsley
mustard; season with salt and pepper.
3 cherry tomatoes, quartered lengthwise
3 Pile back into whites; garnish each with a
caper. Chill.
1 Wipe mushrooms well with a damp cloth.
Remove stems and chop. Set aside for making
filling in Step 3. Cheese Twists
2 Sauté mushroom caps in vegetable oil in a Sharp Cheddar gives these golden pastrylike
medium-size frying pan 2 minutes, or just until sticks a mellow tang.
heated through; place on a plate. Bake at 425° for 10 minutes. Makes 4 dozen
3 Sauté chopped stems with grated onion just
until soft in same pan; place in a small bowl; 1 cup sifted all-purpose flour
stir in liver paté and parsley. 1% teaspoons baking powder
92 4 Pile into mushroom caps. Garnish each with
a quartered cherry tomato. Chill until serving
Y%
2
teaspoon salt
tablespoons butter or margarine
time. Y% cup grated sharp Cheddar cheese
¥% cup cold water

Deviled Egg Rounds 1 Sift flour, baking powder, and salt into a me-
Popular deviled eggs go appetizer fancy! Toast dium-size bowl; cut in butter or margarine and
base is the packaged kind. cheese with a pastry blender until mixture is
Makes 16 rounds crumbly. Sprinkle water over; mix lightly with
a fork just until mixture holds together and
4 eggs, hard-cooked and shelled leaves side of bowl clean.
6 tablespoons mayonnaise or salad dressing 2 Roll out to a rectangle, 12x10, on a lightly
2 tablespoons sweet-pickle relish floured pastry cloth or board. Divide in half
Y% teaspoon salt lengthwise, then cut each half crosswise into
 CANAPES AND HORS D’OEUVRES

Ye-inch-wide strips. Lift strips, one at a time, and 1% cups sifted all-purpose flour
carefully twist. Place, 1 inch apart, on un- 1 teaspoon garlic salt
greased cooky sheets. Y% cup (1 stick) butter or margarine
3 Bake in hot oven (425°) 10 minutes, or until Y%y cup dairy sour cream
lightly golden. Remove carefully and cool on Sesame seeds
wire racks.
1 Sift flour and garlic salt into a medium-size
bowl; cut in butter or margarine with a pastry
Swiss Crisps blender until mixture is crumbly.
One bite of these hot crusty little cheese cubes 2 Stir in sour cream lightly with a fork just until
just coaxes you into having another. pastry holds together and leaves side of bowl
Makes about 1 dozen clean; wrap in wax paper or transparent wrap.
Chill at least 4 hours or overnight.
1 egg 3 Roll out pastry, % inch thick, on a lightly
% cup fine dry bread crumbs floured pastry cloth or board; cut into rounds
Y% pound Swiss cheese, cut into 1-inch cubes or fancy shapes with a floured 1'%-inch cutter.
Shortening or vegetable oil for frying Place on ungreased cooky sheets. Brush cut-
outs with water; sprinkle with sesame seeds.
1 Beat egg with 1 tablespoon of the bread 4 Bake in hot oven (400°) 15 minutes, or until
‘crumbs in a small bowl. Place remaining bread puffed and golden. Remove from cooky sheets
crumbs in a pie plate. to wire racks; cool.
2 Dip cheese cubes.into egg mixture, then into Note: Puffs may be made a day or two ahead
bread crumbs to coat well. and stored in a tightly covered container so
3 Melt enough shortening or pour in vegetable they'll stay crisp. Serve cold, or reheat just
oil to make a 3-inch depth in an electric deep-fat before serving time.
fryer or large saucepan; heat to 380°.
4 Fry cheese cubes, a few at a time, 1 minute,
or until crisp and golden. Lift out with a slotted Midget Tacos
spoon; drain well on paper toweling. Keep warm Makes 18 servings
until all are cooked.
1 small firm ripe avocado
7 small tomato
Sesame Puffs 1 small onion, chopped ( % cup)
Crisp nibbles bake in flaky layers much like puff 1 small clove of garlic, minced
pastry. 2 teaspoons lemon juice
Bake at 400° for 15 minutes. Makes 4 dozen Y% teaspoon liquid red pepper seasoning

Celery chunks, cherry tomatoes, carrot curls

all make handy containers for cocktail dips.

93
 1 teaspoon salt
Y% teaspoon chili powder
9 tortillas (from an 11-ounce can)
Vegetable oil or shortening for frying
1% cups shredded iceberg lettuce
1 hard-cooked egg yolk, sieved

1 Halve avocado; peel and pit. Mash with a fork

in a medium-size bowl. Peel tomato and halve;
seed half, then chop fine; stir into avocado with
onion, garlic, lemon juice, liquid red pepper
seasoning, salt, and chili powder. Chill a half
hour to season. Cut remaining half tomato into
tiny triangles for garnish.
2 Quarter each tortilla. Pour vegetable oil or
melt enough shortening in a small saucepan to
make a 1-inch depth; heat. Holding tortilla
quarters, one at a time, with tongs to form U
shapes, fry in hot oil several seconds; lift out
and drain on paper toweling.
3 Place a thin layer of shredded lettuce in each
tortilla; top with a rounded teaspoonful avocado
mixture; sprinkle with sieved egg yolk. Tuck a
tiny tomato triangle into each end.

Pizza Pickups
Bake at 400° for 5 minutes. Makes 24 appetizers

24 sesame wafers
1 package (4 ounces) sliced prosciutto, cut
in 24 pieces
4 small tomatoes, each cut in 6 thin slices
Y% teaspoon garlic salt
Grated Parmesan cheese
4 slices provolone cheese
12 pimiento-stuffed olives, halved

1 Place sesame wafers in a single layer in a

jelly-roll pan. Top each with prosciutto, folding
slices, if needed, to fit. Place tomato slices over
prosciutto. Sprinkle garlic salt, then Parmesan
cheese over tomatoes.
2 Cut each slice of provolone cheese in 6
wedges; place over tomatoes; top with olive
halves.
3 Bake in hot oven (400°) 5 minutes, or until
cheese melts. Serve hot.

Rumaki
Makes two dozen

12 chicken livers, halved at the natural separa-

tion
24 thin slivers water chestnut
12 slices bacon, cut in half

Midget Tacos and Guacamole are a tasty party twosome.

 CANAPES AND HORS D’OEUVRES

1% cups Japanese soy sauce Y% teaspoon ground ginger

1 clove garlic, minced y, teaspoon pepper
1 cup light brown sugar ¥%, Cup water
Y% cup lemon juice
1 Make a small incision in center of each piece Y% Cup soy sauce
of chicken liver and insert a sliver of water
chestnut. Wrap each with a half strip of bacon 1 Singe chicken wings, if needed. Cut off tips
and secure with a toothpick. and discard. Divide each wing in half by cutting
2 Mix soy sauce and garlic, add livers, cover through joint with a sharp knife. Place in a single
and marinate in the refrigerator several hours. layer on rack in broiler pan.
3 Remove livers from marinade, roll lightly in 2 Bake in hot oven (400°), turning once, 30
brown sugar and broil until bacon is crisp. Serve minutes.
hot. 3 Mix sugar, cornstarch, salt, ginger, and pep-
per in a small saucepan; stir in water, lemon
juice, and soy sauce. Cook, stirring constantly,
Finger Drumsticks until mixture thickens and boils 3 minutes.
Bake at 400° for 1 hour and 10 minutes. Makes Brush part over chicken wings.
12 servings 4 Continue baking, turning and brushing sev-
eral times with remaining lemon mixture, 40
3 pounds small chicken wings (about 15) minutes, or until richly glazed.
Y% Cup sugar 5 When ready to serve, place in a chafing dish
3 tablespoons cornstarch or keep-hot server. Frame with a ring of thin
1 teaspoon salt — lemon slices, if you wish. Serve hot.

As welcome at a cocktail party as at a picnic—Finger Drumsticks, these fried simply without a soy glaze.

re ig ON. S
 APPETIZERS AND HORS D’OEUVRES

Chicken Canapés square on a lightly floured pastry cloth or board.

Makes 12 servings Cut out 2%-inch rounds with a biscuit cutter;
remove extra pastry. Spread rounds /ightly with
71 can (5 ounces) chicken spread prepared mustard and place a frankfurter half
2 packages (3 ounces each) cream cheese in center of each round; add 1 teaspoon sauer-
with chives kraut mixture on end of each frankfurter. Lift
Y% teaspoon salt sides of each pastry round and pinch together
Y% teaspoon pepper across top to enclose franks and kraut com-
24 slices party-size rye bread pletely. Place on ungreased cooky sheet. Re-
4 tablespoons ( % stick) butter or margarine peat with second half of pastry and reroll any
7 medium-size cucumber trimming, if necessary, to make 32 rounds in
all. Brush lightly with milk.
1 Blend chicken spread with cheese, salt, and 4 Bake in hot oven (400°) 15 minutes, or until
pepper in a small bowl. pastry is very lightly browned. Serve warm.
2 Spread each slice of bread with % teaspoon
butter or margarine.
3 Cut 24 thin even slices from cucumber; cut Miniature Wiener Wellingtons
remaining Cucumber into tiny wedges for gar- Bake at 375° for 10 minutes. Makes 16 servings
nish. Spoon 1 teaspoonful chicken mixture on
each cucumber slice; place on bread. Garnish Y%pound piece liverwurst or Braunschweiger
each with two wedges of cucumber, butterfly 2 tablespoons grated Parmesan cheese
style. Y%teaspoon onion salt
2 packages (8 ounces each) cocktail frank-
furters
2 packages (8 to a package) refrigerated cres-
Bacon Wands
Bake at 400° for 10 minutes. Makes 12 sticks
cent dinner rolls

1 Peel casing from liverwurst; slice meat into

12 slices bacon
8 rounds. Cut each round into 4 strips; trim
12 very thin bread sticks
strips, if needed, to fit into cocktail frankfurters.
2 Mix cheese and onion salt on waxed paper;
1 Preheat oven.
roll each strip of liverwurst in cheese mixture.
2 Wrap bacon, spiral fashion, around the bread
3 Split each frankfurter almost to bottom; stuff
sticks; place, ends of bacon down, on rack on
with a strip of seasoned liverwurst; cut each in
broiler pan.
half.
3 Place broiler pan in oven; bake in hot oven
4 Unrollcrescent dough, one package atatime,
(400°) for 10 minutes, or until bacon is crisply
into 2 rectangles; pinch together at perforations.
cooked. Serve warm.
Cut each rectangle crosswise into 16 one-
inch-wide strips; wrap each around a half frank-
furter. Repeat with remaining package of rolls.
Fancy Franks
Place rolls, seam side down, on a cooky sheet.
Bake at 400° for 15 minutes. Makes 32 appe-
5 Bake in moderate oven (375°) 10 minutes,
tizers
or until golden. Serve hot.
1 package piecrust mix
71 can (8 ounces) sauerkraut
Y% cup shredded sharp Cheddar cheese
96 Y% teaspoon liquid red pepper seasoning
2 teaspoons prepared mustard
1 package (about 5 ounces) tiny frankfurters, j
cut crosswise into halves x.¥
Milk

1 Prepare piecrust mix, following label direc-

tions, or make pastry from your favorite two- Little Ham Kebabs
crust recipe. Bake loaf at 350° for 1 hour. Makes 30 servings
2 Drain sauerkraut very well, then pat between
paper toweling to remove excess moisture; Y% pound ham, ground
chop fine. Combine with cheese and red pepper 2 eggs
seasoning in a small bowl. Y% cup fine soda cracker crumbs
3 Roll out half the pastry to an about-12-inch Y%s cup milk
 A skillful mix of colors, shapes, textures, flavors can make an hors d’oeuvre tray properly festive, party perfect.

2 tablespoons prepared horseradish-mustard Bitsy Burgers

2 teaspoons grated onion Bake at 375° for 14 minutes. Makes 20 servings
Y% teaspoon salt
16 medium-size radishes 1 pound ground beef
8 medium-size sweet pickles teaspoon seasoned salt
slices process American cheese
1 Line a small loaf pan, 7x4x2, with foil, leaving tablespoons (\% stick) butter or margarine
a 1-inch overhang all around. tablespoons prepared mustard
2 Combine ham, eggs, cracker crumbs, milk, split hamburger buns
horseradish-mustard, onion, and salt in a me- cherry tomatoes, sliced thin
dium-size bowl; mix lightly until well-blended. a small white onions, peeled and sliced thin
DOanasA
Spoon into prepared pan; spread top even.
==F 3 Bake in moderate oven (350°) 1 hour, or until 1 Mix ground beef and seasoned salt lightly in
firm and lightly browned on top. Loosen loaf
around sides with a knife, then pull up on foil
a small bowl; shape into 40 one-inch patties.
Place in a single layer in a shallow baking pan.
97
and lift from pan; place on a plate. Chill several 2 Bake in moderate oven (375°) for 10 minutes.
hours, or until completely cold. 3 Cut each cheese slice into 9 squares; place
4 Trim radishes; slice each into 8 thin slices. one over each meat patty. Bake 4 minutes
Slice each pickle into 16 thin slices. longer, or until cheese melts slightly.
5 When ready to finish kebabs, peel foil from 4 While meat cooks, blend butter or margarine
ham loaf; cut loaf into 8 slices, then each slice and mustard in a cup. Toast hamburger buns
into 8 cubes. For each kebab, stack a radish in oven; spread with butter mixture; cut each
and pickle slice, ham cube, pickle and radish half in 4 triangles.
slice; hold in place with a wooden pick. (Tip: 5 When ready to serve, place each meat patty
For showy serving, halve a large grapefruit. on abun triangle; top with a slice each of tomato
.
»
Place halves on a parsley-lined plate; stick and onion; hold in place with a wooden pick.
kebabs into grapefruit.) Serve hot.
APPETIZERS AND HORS D’OEUVRES

Deviled Riblets 2 teaspoons lemon juice

Bake at 350° for 2 hours. Makes 12 servings 1 tablespoon minced parsley
1 tablespoon chopped pimiento
2% pounds fresh spareribs
2 tablespoons lemon juice 1 Cut scallops into tiny cubes; place in a me-
2 tablespoons prepared mustard dium-size bowl. Sprinkle milk over top, then
1 package seasoned coating mix for pork flour; toss to coat well.
2 tablespoons chopped parsley 2 Heat 2 tablespoons of the butter or margarine
in a medium-size frying pan; add scallops, toss-
1 Have your meatman crack ribs into 1%-inch- ing to coat well with butter. Cook just 3 minutes,
long pieces. When ready to cook, cut apart and or until lightly browned; remove from heat. Stir
separate into ribs. Place in a single layer on in lemon juice, parsley, and pimiento.
rack in broiler pan. 3 Heat remaining 2 tablespoons butter or mar-
2 Bakein moderate oven (350°), turning several garine slowly until golden brown in asmall frying
times, 1% hours; pour drippings from pan. pan; pour over scallops.
3 While ribs cook, mix lemon juice and mustard 4 When ready to serve, spoon scallop mixture
in a cup; brush half over ribs. Sprinkle with half into heated tiny scallop shells. Serve hot.
of the coating mix.
4 Bake 15 minutes; turn ribs. Brush with re- @
maining mustard mixture; sprinkle with remain- Copenhagens
ing coating mix. Bake 15 minutes longer, or until Tiny shrimps with a tart sauce perch atop slices
crisp. of crisp water chestnuts.
5 When ready to serve, arrange ribs in a chafing Makes 4 dozen
dish or keep-hot server; sprinkle with chopped
parsley. Serve hot. 71 can (5 ounces) water chestnuts
48 tiny cocktail shrimps (from a 3-ounce jar)
Y% Cup mayonnaise or salad dressing
Little Clambakes 1 tablespoon chopped parsley
Bake at 400° for 5 minutes. Makes 4 dozen Y% teaspoon lemon juice

1 package (8 ounces) cream cheese 1 Drain water chestnuts; cut each inio about-
1 can (8 ounces) minced clams Y-inch-thick rounds with a sharp knife. Drain
1 tablespoon bottled onion juice shrimps; place in a small bowl.
Y% teaspoon liquid red pepper seasoning 2 Blend mayonnaise or salad dressing, parsley,
4 dozen buttery crackers and lemon juice in a 1-cup measure. Place a
Paprika dab on each water-chestnut slice; stand a
shrimp on top.
1 Soften cheese in a medium-size bowl. Drain Hostess tip: Have plenty of these nibbles ready
clams very well; add to cheese with onion juice in the refrigerator, for one just coaxes you into
and red pepper seasoning. Mix well to blend. having another. If making more than one recipe,
(If making ahead, store, covered, in refrig- count on about 90 perfect shrimps from a 3-
erator.) ounce jar.
2 Just before serving, spread clam mixture on
crackers, about 1 teaspoonful on each. Sprinkle
lightly with paprika; place on large cooky Butterfly Shrimps
sheets. A special favorite with men, especially when
3 Bake in hot oven (400°) for 5 minutes, or just served with a spicy dip.
until heated through but not browned. Garnish Makes about 2 dozen
with sliced black olives and watercress leaves,
if you wish. 1 pound fresh or frozen large raw shrimps
Water
1 slice of lemon
Petites Coquilles St.-Jacques ~ tablespoon packaged shrimp spice
Makes 18 servings Bottled cocktail sauce or tartare sauce

Y% pound fresh sea scallops 1 Wash shrimps in colander under running cold
OR: % pound frozen sea scallops, thawed water. (If frozen, they will separate easily and
2 tablespoons milk start to thaw.)
3 tablespoons flour 2 Holding each shrimp rounded-shell-side-
4 tablespoons ( % stick) butter or margarine down, break off feelers, then run your thumb
 .

Marinated Shrimp, Tomato-Sal-

mon Thimbles and Parsley Scal-
lops pyramided on crushed ice.

under shell, bending shell back along side and 2 Roll out, half at a time, % inch thick, on a
easing shrimp out. lightly floured pastry cloth or board. Cut into
3 Make a shallow cut down curve of back with rounds with a 2%-inch cutter; fit each into a
a sharp-point knife; lift out black line, or sand tiny muffin-pan cup, pressing firmly against bot-
vein, with knife tip. tom and side. Reroll trimmings to make 36 shells
4 Drop shrimps into an about-1-inch depth of in all. Prick shells well with a fork.
simmering water seasoned with lemon and 3 Bake in hot oven (400°) 15 minutes, or until
shrimp spice in a large frying pan; cook about golden. Remove carefully from pans; cool com-
5 minutes for fresh shrimps, 10 minutes for pletely on wire racks.
frozen, or just until tender. 4 Set aside 36 shrimps for garnish; place re-
5 Remove from water with a slotted spoon; mainder in pastry shells. Set shells in a large
place in a single layer in a shallow dish; cover shallow pan.
and chill. 5 Melt butter or margarine in a small saucepan;
6 Serve with a dip of bottled cocktail sauce or stir in flour, salt, pepper, and nutmeg. Cook,
tartare sauce. stirring constantly, until bubbly. Stir in cream;
continue cooking and stirring until sauce
thickens and boils 1 minute.
Shrimp Newburg Tartlets 6 Beat egg yolk in a small bowl; beat in about
Bake shells at 400° for 15 minutes, then at 300° half of the hot sauce, then stir back into remain-
for 15 minutes. Makes 18 servings ing sauce in pan. Cook, stirring constantly, 1
minute; stir in sherry. Spoon over shrimps in
1 package piecrust mix shells.
4 jars (about 3 ounces each) cocktail shrimps, 7 Bake in slow oven (300°) 15 minutes, or until
hot. Garnish with saved shrimps. Serve hot.
99
drained
4 tablespoons (% stick) butter or margarine
1 tablespoon flour
Y% teaspoon salt Marinated Shrimp
y%, teaspoon pepper Makes 8 to 10 servings
Dash of ground nutmeg
1 cup light cream or table cream 2 pounds shrimp, cooked, shelled and de-
1 egg yolk veined
2 tablespoons dry sherry 1 cup mayonnaise or salad dressing
Y% cup Olive oil or vegetable oil
1 Prepare piecrust mix, following label direc- Y¥% cup chili sauce or catsup
tions, or make pastry from your favorite dou- 1 clove garlic, crushed
ble-crust recipe. 1 small onion, grated
 APPETIZERS AND HORS D’OEUVRES

1 teaspoon celery seed fingers of one hand and pulling meat toward
1 tablespoon minced fresh dill you with the other.
OR: 1 teaspoon dillweed 3 Cut meat into %-inch-thick slices; sprinkle
with lemon juice. Cover; chill.
Combine all ingredients, cover and chill several 4 Serve with a dip of bottled cocktail sauce or
hours or overnight. To serve: mound in a large tartare sauce.
bowl and put out a small container of tooth-
picks.
Deviled Crab Croutons
Fix toast squares and crab salad ahead, ready
Mandarin Shrimp Sticks to put together just before serving.
If you make the curry dip ahead, reheat it slightly Makes 4 dozen
just before serving.
1 can (about 7 ounces) white crab meat
Makes 10 to 12 servings
1 tablespoon lemon juice
2 teaspoons curry powder 2 drops liquid red pepper seasoning
2 tablespoons butter or margarine Y% cup very finely diced celery
71 tablespoon flour 1 tablespoon chopped parsley
2 teaspoons instant minced onion Y%, cup mayonnaise or salad dressing
Y% teaspoon soy sauce
Y% teaspoon garlic salt
Y% teaspoon sugar 48 one-inch-square croutons
1 envelope instant chicken broth Seedless green grapes, cut lengthwise into
71 cup water
slivers
1 teaspoon lemon juice
1 Drain crab meat well; toss with lemon juice
71 pound shrimps, cooked and deveined
and liquid red pepper seasoning in a small bowl.
1 can(11 ounces) mandarin-orange segments,
Chill about 15 minutes, then drain well again.
drained
2 Stir in celery, parsley, mayonnaise or salad
dressing, and soy sauce. Spoon onto croutons;
1 Heat curry powder in butter or margarine in
garnish each with a sliver of grape.
a small saucepan 1 minute. Stir in flour, onion,
Hostess tip: To make croutons, trim crusts from
garlic salt, sugar, and chicken broth; cook, stir-
slices of white bread; cut each slice into about-
ring constantly, until bubbly. Stir in water; con-
1-inch squares. Place in a single layer on a
tinue cooking and stirring until sauce thickens
cooky sheet. Toast in moderate oven (350°) 15
and boils 1 minute; remove from heat. Stir in
minutes, or until crisp. Cool, then store in a
lemon juice; spoon into a small bowl.
tightly covered container until ready to use.
2 Thread each shrimp and a mandarin-orange
Crab salad recipe makes about 1 cup, so chill
segment onto a wooden pick; serve with warm
any left over for sandwich filling.
Curry sauce.

Hot Sea-Food Hors D Oeuvre

Lobster Bites Let everyone spear his own shrimp, scallop, or
They’re easy as can be to get ready. Serve with codfish ball, then dunk into sauce.
a sauce or dip—or even plain. Makes 12 servings
Makes about 2 dozen
4 tablespoons (4 stick) butter or margarine
100 1 package (10 ounces) frozen South African
lobster tails
1
1
pound frozen deveined shelled raw shrimps
clove of garlic, minced
tablespoon mixed pickling spices 1 pound fresh or frozen raw sea scallops
~~
~ slice of onion 1 package (8 ounces) frozen cooked codfish
Y% teaspoon salt balls :
Lemon juice 1 jar (about 6 ounces) hollandaise sauce
Bottled cocktail sauce or tartare sauce 1 jar (about 12 ounces) cocktail sauce
2 tablespoons chopped parsley
1 Cook lobster tails with pickling spices, onion, Paprika
and salt, following label directions. Drain and
cool completely. 1 Melt 2 tablespoons butter or margarine in
2 With scissors, cut through and remove the medium-size frying pan. (Save remaining 2 ta-
thick membrane on underside of shell. Take out blespoons for Step 3.) Add frozen shrimps and
lobster meat by peeling hard shell back with garlic; simmer, stirring often, 20 to 25 minutes,
 /
CANAPES AND HORS D’OEUVRES

tier
or just until shrimps are tender; remove from
heat but keep hot.
2 While shrimps cook, wash fresh scallops
under running cold water; drain. (Or partly thaw

2D
frozen scallops, following label directions.) Cut
any large scallops in bite-size pieces.
3 Melt saved 2 tablespoons butter or margarine
in second medium-size frying pan; add scallops.
Cook slowly, stirring often, 5 to 8 minutes, or Parsley Scallops
until tender; keep hot. Bottled salad dressing is their peppy seasoner.
. 4 Heat codfish balls, following label directions; Makes about 2 dozen
keep hot.
5 Heat hollandaise sauce just until piping-hot Y% pound fresh or frozen sea scallops
in top of double boiler over simmering water. 1 slice of onion
(Don’t let water boil.) Heat cocktail sauce to 1 slice of lemon
boiling in small saucepan. Y% teaspoon salt
6 When ready to serve, pile shrimps, scallops, 2 cups water
and codfish balls in separate mounds in chafing 1 tablespoon bottled Italian salad dressing
dish; sprinkle parsley over shrimps and paprika ¥% cup chopped parsley
over scallops. Spoon hollandaise and cocktail 1 lime, halved and sliced thin
sauces into separate small bowls. Remember
to set out cocktail picks for spearing and dunk- 1 Wash fresh scallops under running cold water
ing. ‘ or partly thaw frozen ones; cut into quarters.
2 Combine onion and lemon slices, salt, and
water in a medium-size saucepan; heat to boil-
Lobster Baskets ing; add scallops; cover. Remove from heat; let
Hollowed-out bread cubes hold mellow sea- stand 5 minutes, then drain.
food salad. 3 Place scallops in a small bowl; drizzle Italian
Bake baskets at 350° for 12 minutes. Makes 24 dressing over; toss to mix. Cover; chill.
servings of 2 each 4 When ready to serve, dip scallops into parsley
to coat; place each on a wooden pick and stick
1 loaf (1 pound) unsliced firm white bread into a half slice of lime.
4 tablespoons (\% stick) butter or margarine,
melted
1 can (5 ounces) lobster meat Tomato-Salmon Thimbles
71 pimiento Makes 24 servings
3 tablespoons mayonnaise or salad dressing
2 teaspoons lemon juice 1can (8 ounces) salmon
Y%Cup mayonnaise or salad dressing
1 Trim end crusts from bread; cut loaf cross- 1tablespoon chili sauce
wise into 6 one-inch-thick slices. Trim slices to 2 teaspoons grated onion
3-inch squares, then cut each into 9 small 2 teaspoons lemon juice
squares. With a sharp-tip knife, hollow out Y%teaspoon dillweed
squares to make tiny baskets. Brush with melted y teaspoon Worcestershire sauce
butter or margarine; place on a cooky sheet. Y%teaspoon salt
2 Bake in moderate oven (350°) 12 minutes, Few drops liquid red pepper seasoning
or until golden; cool.
3 Drain lobster and pimiento; chop both fine.
2 containers cherry tomatoes, stemmed 101
Mix with mayonnaise or salad dressing and 1 Drain liquid from salmon; remove bones and
lemon juice in a small bowl. skin, then flake salmon into a medium-size bowl.
4 About an hour before serving, spoon into 2 Blend mayonnaise or salad dressing, chili
breadbaskets, using about 1 teaspoonful for sauce, onion, lemon juice, dillweed, Worces-
each. Garnish with cucumber wedges, if you tershire sauce, salt, and red pepper seasoning
wish. in a cup; fold into salmon.
3 Cut a thin slice from the blossom end of each
tomato; hollow out insides slightly with the %
teaspoon of a measuring-spoon set. Stuff each
with 1 teaspoonful of the salmon mixture. Stand
on a serving plate; chill.
4 Before serving, garnish each with parsley.
 Aer
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BEVERAGES:
f LF
Me APPETIZER DRINKS,
Phe ees SIT 4S COFFEE AND TEA, MILK
DRINKS, FRUIT DRINKS,
PARTY PUNCHES

Hot or cold, tart or sweet, thick or thin, bland

or spiked—each has a place. What cools a sultry
summer day faster than a frosty glass of lemon-
ade, for example, or warms a blustery December
afternoon quicker than a chocolatey cup of
cocoa, or gets the party off to a livelier start 103
than a well-laced punch, or says ‘‘Merry
Christmas’”’ more deliciously than a festive,
foamy bowl of eggnog? You'll find all the recipes
here. And many, many more as well as sugges-
tions for giving drinks pretty party dress.

By way of introduction to the collection of beverage

recipes that follows, a luscious line-up of milk and
‘fruit based coolers wearing high-fashion garnishes.
 How To Dress Drinks For A Party

Let the server double as a trim

Just plain, or simply decorated with a sprig of

mint, a scooped-out orange is a party-dresser
and makes a colorful cup. Save the fruit to dice
and add to salad or dessert

Give grapes a sugary coat

Break off dainty bunches and dip into an egg

white beaten slightly with about a half teaspoon
of water, then into granulated sugar, turning to
coat well. Set aside on paper toweling until dry.
Drape over rim of glass

Freeze trims by the trayful

Here’s how to make a variety of bright garnishes

at one time: Place a berry; cherry; wedge of
orange, lemon, or lime; or a thin strip of peel
in each compartment of an ice-cube tray. Fill
with water and freeze as usual

Make a catchy cartwheel

Spinning kebabs look summery-gay and are so

easy to make: Just notch orange and lemon or
lime slices around the edge, and thread with
a maraschino cherry onto a sipper straw

104 Go gay with kebabs

Let your imagination be your guide, for all kinds,

colors, sizes, and shapes of fruits—even candy
for youngsters—inspire many good-to-eat —
dress-ups. Thread your choices on drinking |
straws or stirrer sticks, and make them long or
short to fit into a pitcher or glass. Combinations
shown here: Watermelon and honeydew balls;
cut-up kumquats and chunks of banana rolled
in lemon juice and coconut; marshmallows on
a candy stick; orange slices and whole straw-
berries; and raspberries, pear rounds, and
blueberries
 APPETIZER DRINKS
/

i?
APPETIZER DRINKS COFFEE AND TEA GS
Tomato Cocktail COFFEE
Makes 6 servings

1 can (about 1 quart 14 ounces) tomato juice Tips on Buying:

Juice of % lemon No one variety of coffee bean has all of the
1 teaspoon grated onion characteristics for superb flavor, aroma and
1 teaspoon Worcestershire sauce body. Packers carefully select and _ skillfully
Y% teaspoon liquid red pepper seasoning blend green coffees, often from several coun-
Salt to taste tries, into their own special recipe for a perfect
brew. This is why no two brands ever taste the
same.
Stir all ingredients to mix; chill and serve as
an appetizer. Many supermarkets carry as many as 90 dif-
ferent coffee items: whole-bean coffee, ground,
instant, freeze-dried, decaffeinated, chic-
Ory-or-spice-flavored; coffee in vacuum cans,
bags, glass jars or reusable containers with all
Tomato Bouillon kinds of easy-open conveniences. The best
Makes 6 servings
coffee for you is what tastes best to you. You'll
be most satisfied if you experiment with several
1 can (about 7 pint 2 ounces) tomato juice brands first, pick the one you prefer, and stick
1 can (10% ounces) condensed beef bouillon to it.
1 teaspoon lemon juice
Y% teaspoon garlic powder Tips on Storing:
Y% teaspoon liquid red pepper seasoning Buy often and only what you can use within
a week after it’s opened, for, like many foods,
Stir all ingredients to mix; serve hot or cold as coffee deteriorates with age. Once opened,
an appetizer. store coffee in a clean air-tight can or canister.
Exposure to the air makes coffee lose much
of its fresh flavor and after about 10 days, it
will take on a disagreeable staleness. This
doesn’t mean you should bypass ‘‘specials’’ on
Tomato-Clam Cocktail
Makes 6 servings vacuum-packed coffee, for as long as it’s uno-
pened, it will last almost indefinitely.
71 can (about 7 pint 2 ounces) tomato juice
2 bottles (8 ounces each) clam juice About Instant and Freeze-Dried Coffees:
2 teaspoons lemon juice or dill pickle juice These convenience foods rate high on the
Y% teaspoon liquid red pepper seasoning hit parade of beverages, and a United States
Department of Agriculture study shows that a
Stir all ingredients well; chill and serve as an cup of instant coffee costs about half as much
appetizer. as one made with the ground variety. Among
the choices are regular instant and freeze-dried
coffee, caffeine-free, espresso and other types
of instant containing chicory, all packed in glass
Curried Clam Cocktail jars from two to 16 ounces. As a general rule,
Curry and lemon give a fresh flavor lift to this figure about 30 servings from a two-ounce jar,
jiffy-fix special.
Makes 4 servings
and do remember to use both instant and
freeze-dried coffees as flavorings for all kinds
105
of dishes. Be sure to recap the jar tightly after
2 bottles (8 ounces each) clam juice opening to keep out moisture and always use
71 can (8 ounces) tomato sauce a dry spoon when measuring. The best ways
1 tablespoon lemon juice to prepare these convenience coffees are as
Ye teaspoon curry powder labels direct.
Crushed ice Answers to Questions Often Asked about Cof-
fee:
1 Combine clam juice, tomato sauce, lemon
juice, and curry powder in a 4-cup shaker; Q. What is chicory?
shake to mix well. A. Contrary to popular belief, it is not coffee
2 Pour over crushed ice in glasses; serve plain but the roasted ground root of the chicory
or garnish with a slice of lemon, if you wish. plant. It’s sometimes used to flavor coffee
BEVERAGES

or as a coffee substitute. The label will tell into a basket which stands on a tall, hollow stem
you if chicory has been added. inside the pot; the water goes into the pot
Q. Is there any way to stretch coffee? proper and when it boils, bubbles up through
the stem onto the grounds, then drips back into
A. No, there isn’t, and you’ll only be disap-
the pot below. Percolator tops have glass
pointed if you try to be a miser. Using too
domes, the better to see the color of the coffee
little coffee only makes a watered-down
and the stage of doneness (when the coffee
brew. is deeply amber, it’s done).
Q. What is green coffee? Vacuum Coffeemaker: An hour-glass-shaped
A. Surprisingly enough, ‘‘green’’ refers to pot, often automatic. Water goes into the lower
unroasted coffee beans, not to their color. compartment, grounds into the top (linked to
Green beans range from bluish gray to gray the lower by a long spout). As the water boils,
to yellow. the upper compartment is fitted over the lower
with a twist, insuring a tight fit so that steam
Q. What is decaffeinated coffee? will force the water up through the spout onto
A. It is pure coffee from which nearly all of the the grounds. After the water has steeped in the
caffein (a mild stimulant) has been removed grounds 2-3 minutes, the heat is turned off and
before roasting. It comes in ground and the coffee filters down into the lower chamber.
instant forms.
Q. Should soap be used on a coffeepot? Coffee-Making Chart
A. Yes, indeed. As coffee brews, the oils coat (proportions apply to all grinds of coffee)
the inside of the pot and turn rancid if not Servings Coffee Water
cleaned off completely. It’s good practice 2 2 standard coffee measures* 1% cups*
to scrub, rinse, and dry the pot after each 4 4 standard coffee measures 3. cups
use. 6 6 standard coffee measures 4% cups
Tips for Making Perfect Coffee: 8 8 standard coffee measures 6 cups
10 10 standard coffee measures 7% Cups
The perfect cup of coffee is . . . sparklingly
20 Ye pound 1 gallon
clear . . . amber to medium brown in color 40 1 pound 2 gallons
... Of good bracing aroma... of fresh mellow 60 1% pounds 3 gallons
flavor with no stale or bitter taste. To make:
+ Keep coffeepot spotless; store unassembled * 1 standard coffee measure = 2 level measur-
so that air can circulate around component ing tablespoons; cups used are standard mea-
parts. suring cups.
- Use fresh, good quality coffee, suiting the About Making Coffee in Quantity: If you
grind to your particular coffeemaker, and use haven’t a quantity pot, you can make coffee for
freshly drawn, soft cold water. a crowd this way, using proportions in chart
+ Measure grounds and water precisely, using as a guide: tie grounds in a muslin bag large
the Coffee-Making Chart that follows as a guide. enough to hold twice the amount you're putting
- Brew coffee carefully, following directions into it, then immerse in a large kettle of boiling
provided by manufacturer of your coffeemaker. water, cover kettle, reduce heat and let grounds
NEVER DEE ie CGOEFEE SOI steep 10 to 12 minutes. Swish bag up and down
several times in water to extract maximum fla-
The Different Grinds of Coffee:
vor, then remove bag. For crystal clear coffee,
Regular Grind (the coarsest)—for percolators.
add an egg shell or two to the kettle.
Drip Grind (medium fine)—for drip pots and
vacuum coffeemakers.
Fine Grind (the finest)—for vacuum coffee-
Cappuccino
makers.
For an extra fancy touch, sprinkle with nutmeg
The Different Coffeemakers and How They or cinnamon and top with whipped cream,
Work: Makes 8 servings
Drip Pot: This is the old-fashioned triple-
decker pot; boiling water is poured into the 3 cups boiling water
upper compartment so that it trickles through 3 tablespoons instant espresso coffee
the basket of grounds beneath into the pot 3 cups scalding hot milk
below. Tip: For super-clear, fragrant coffee,
scald pot with boiling water and line grounds Pour boiling water over instant espresso coffee
basket with filter paper before adding grounds. and stir until dissolved. Stir in hot milk and serve
Percolator: Probably the most popular pot in mugs or tall, slim heat-proof glasses.
(many automatics are percolators). Grounds go To Serve Cold: Chill coffee mixture well, pour
 COFFEE AND TEA

A coffee for every connoisseur no matter what his nationality—Italian, Irish, Austrian or American.

into tall slim glasses, top with sweetened 2 Beat cream until stiff in a small bowl; spoon
whipped cream, sprinkle with cinnamon-sugar into demitasses; pour hot coffee mixture into
and serve with cinnamon stick stirrers. each. Sprinkle with cinnamon. Serve hot.
@
Espresso Cr
After-dinner favorite goes Latin with chocolate Punch-bowl perennial flavored with coffee,
and cinnamon. served warm for a change.
Makes about 8 servings Makes 24 punch-cup servings

2 cups water 4 eggs, separated 107

9 squares (half a 4-ounce package) sweet 3 cups milk
cooking chocolate 2 cups light cream or table cream
1 three-inch piece stick cinnamon 3 tablespoons instant coffee
2 tablespoons sugar % cup light corn syrup
4 teaspoons instant espresso coffee % cup brandy
Ye Cup cream for whipping % Cup water
Ground cinnamon Ground nutmeg

1 Combine water, chocolate, cinnamon stick, 1 Beat egg yolks slightly in a large saucepan;
and sugar in a medium-size saucepan.’ Heat stir in milk, cream, instant coffee, and % cup
slowly, stirring constantly, until chocolate melts; of the corn syrup. Heat slowly, stirring often,
Stir in coffee until dissolved. Discard cinnamon to scalding; remove from heat. Stir in brandy.
stick. 2 Heat remaining “% cup corn syrup with water
BEVERAGES

to boiling in a small saucepan; simmer 5 min- 4 allspice berries

utes. Beat egg whites until foamy in a large Softly whipped cream
bowl; slowly beat in hot syrup until meringue Nutmeg
forms soft peaks; fold in egg-yolk mixture. Sugar
3 Pour or ladle into a punch bowl; sprinkle with
nutmeg. Serve warm in punch cups or demi- 1 Pour coffee into chafing dish with a flame
tasses. underneath it. Add cinnamon sticks, cloves, and
allspice berries. Steep over very low heat for
10 to 15 minutes. Strain.
2 Pour into wine glasses and top with softly
lrish Coffee whipped cream. Sprinkle with nutmeg and serve
Serve in Irish coffee goblets or in mugs, with sugar.
Makes 8 servings

8 teaspoons sugar Mediterranean Coffee

6 cups strong hot coffee Makes 12 servings
8 jiggers Irish whiskey
8 tablespoons whipped cream 2 quarts strong hot coffee
Y% cup chocolate syrup
1 Heat each goblet or mug by putting a metal Y%z cup sugar
spoon in the empty goblet and pouring hot 4 cinnamon sticks, each about 3" long
water onto the spoon and then into the goblet. 1% teaspoons whole cloves
Pour out water. Y% teaspoon anise flavoring
2 Put a teaspoon of sugar in each goblet. Add Peel of 1 orange, in strips
enough coffee to dissolve the sugar; stir. Add Peel of 1 lemon, in strips
a jigger of Irish whiskey to each goblet, then Whipped cream
fill goblet to within an inch of the brim with more
coffee. 1 Combine coffee, chocolate syrup, sugar, cin-
3 Slide each spoonful of whipped cream over namon, cloves, and anise in a deep chafing dish
the back of a teaspoon held over each goblet or a large carafe with a flame underneath it.
of coffee. Do not stir. Serve at once. Steep over very low heat for 15 minutes (do
not boil).
2 Serve in demitasse cups or small mugs with
a twist of lemon peel, a twist of orange peel,
Cafe Mexicano and a spoonful of whipped cream in each.
Makes 4 servings

4 teaspoons chocolate syrup Orange Mocha

Ye cup cream for whipping Cocoa mix adds to the appeal of this hot, hearty
Ys teaspoon cinnamon (for topping) brew.
Y% teaspoon nutmeg Makes 6 servings
1 tablespoon sugar
Y% teaspoon cinnamon (for coffee) 7 small orange
1% cups strong hot coffee 6 cups freshly brewed strong coffee
1 cup instant cocoa mix
1 Put 1 teaspoon chocolate syrup into each of Ye cup cream for whipping
4 small cups. 1 tablespoon sugar
2 Combine heavy cream with “% teaspoon cin- Y% teaspoon vanilla
namon, nutmeg, and sugar. Whip until stiff.
3 Stir % teaspoon cinnamon into coffee. Pour 1 Pare rind very thinly from orange with a vege-
into cups and stir to blend with syrup. Top with table parer. (Wrap fruit and save to use another
spiced whipped cream. time.)
2 Combine rind and coffee in a medium-size
saucepan; simmer 5 minutes; remove rind and
discard. Stir in cocoa mix until dissolved; re-
Spiced Coffee Vienna move from heat.
Makes 6 servings 3 Beat cream with sugar and vanilla until stiff
in a small bowl.
3 cups extra-strong hot coffee 4 Pour coffee mixture into 6 mugs or large
2 cinnamon sticks cups; float a generous spoonful of whipped
4 whole cloves cream on each. Serve hot.
 ? peeve =
Me Sas
t—¢ 2 cod

For an unconventional cup of cheer, Eggnog Brazilia which is spiked and served hot
BEVERAGES

Café Bralot Cognackaffe

Makes 8 servings Makes 12 servings

5 lumps sugar 6 eggs, chilled

1 cup brandy Grated peel of 1 lemon
1 quart very strong hot coffee Y% cup sugar
1 stick cinnamon 3 cups cold strong coffee beverage
6 cloves % cup brandy or cognac
1 piece vanilla bean
3 pieces orange rind 1 Beat eggs and lemon peel until light and fluffy.
Add sugar gradually and continue to beat until
1 Soak a sugar lump in brandy, remove, and thick.
set aside. Add remaining 4 sugar lumps to 2 Stir in coffee slowly, then add brandy. Serve
brandy. in chilled glasses.
2 Pour coffee into chafing dish or metal bowl
with a flame underneath it. Add cinnamon,
cloves, vanilla bean, and orange rind. Stir to-
gether. Add brandy. Coffee Frappé
3 Place the brandy-soaked lump of sugar on Try this dressy treat as a dinner beverage as
a serving ladle and ignite. Add, flaming, to the well as an afternoon pickup.
Café Brdlot and serve immediately. Makes 4 servings

Café Brulot, a bit of Creole pyrotechnics, is flamed just before serving, preferably in a darkened room.
 \ COFFEE AND TEA

2 tablespoons instant coffee

2 one-inch pieces stick cinnamon
3 cups hot water
Few drops bottled aromatic bitters
Sugar
Y% cup cream for whipping
2 teaspoons 10X (confectioners’ powdered)
Sugar
Crushed ice
Grated orange rind

1 Combine instant coffee and cinnamon sticks

in a 4-cup measure; add hot water and bitters.
Sweeten to taste with sugar; cool.
2 When ready to serve, beat cream with 10X
sugar until stiff in a small bowl.
3 Pour cooled coffee mixture over crushed ice
in stemmed glasses, discarding cinnamon
sticks. Top each with a generous spoonful of
whipped cream; sprinkle with grated orange
rind.

. &
Carioca Fizz
Flavor is slightly bitter with just a hint of coffee. Carioca Fizz
&
Makes 2 servings —s

)
Y% teaspoon instant coffee
% teaspoon sweetened chocolate-flavor drink
mix
% teaspoon sugar
Y% cup water measure; pour into two ice-cube trays; freeze
1 bottle (10 ounces) bitter-lemon carbonated until firm.
beverage 2 When ready to serve, dissolve choco-
4 orange slices late-flavor drink mix and cinnamon in milk in
4 maraschino cherries an 8-cup pitcher. Beat cream until stiff in a
medium-size bowl; stir into milk mixture.
1 Combine instant coffee, chocolate-flavor 3 Place three or four coffee cubes in each of
drink mix, sugar, and water in a cup; stir until 8 tall glasses or mugs; pour milk mixture over
sugar dissolves. top.
2 Pour over ice in 2 tall glasses; fill with bitter-
lemon beverage. Garnish each with orange ®
slices and maraschino cherries threaded onto
kebab sticks, as pictured. Brazilian Float
Go-steady flavors—chocolate and coffee—star
in this rich creamy beverage.

Frosted Mocha
Makes 4 servings Il
Freeze the coffee cubes ahead, and this tall 2 squares unsweetened chocolate
creamy cooler goes together fast. 2 cups milk
Makes 8 servings Ye cup sugar
2 cups freshly brewed double-strength coffee
8 tablespoons instant coffee 1 pint coffee ice cream
3 cups water
1 cup sweetened chocolate-flavor drink mix 1 Combine chocolate, milk, and.sugar in a me-
Y% teaspoon ground cinnamon dium-size saucepan; heat slowly until chocolate
4 cups milk melts; stir in coffee. Beat vigorously with a rotary
1 cup cream for whipping beater until foamy; chill.
2 Pour into 4 tall glasses; float a scoop of ice
1 Dissolve instant coffee in water in a 4-cup cream on each. Garnish with chocolate curls,
 BEVERAGES

if you wish. (To make, shave thin strips from add % pound loose tea; stir, cover, let steep
a square of unsweetened chocolate with a veg- 5 minutes, then strain into a teapot.
etable parer or knife.)
About Making Iced Tea in Quantity: The prin-
_7
== ciple is the same as for making hot tea in quan-
qi—s tity, that is, you prepare a concentrate, then
ai Seer
TEA linea
ily water it down. To Make Tea Concentrate
Ay
(enough for 20 servings): Pour 1 quart boiling
aaah
cea
we
Rye water over % cup loose tea, stir, cover and let
Tips on Buying: steep 6 minutes. Strain concentrate into 3
Perfect tea, like perfect coffee, is a blend of quarts cold water. Tea is now the proper
20 to 30 different varieties. Although all teas strength to serve.
come from the same plant, soil, climate and Tip: Whenever iced tea clouds (refrigeration
manufacturing processes account for the flavor makes it go murky), clear by adding a little
and color differences we know. Basically, all boiling water. The best preventive is simply to
teas fall into three classes: black, green and keep tea at room temperature and to pour into
oolong. Most familiar of all is black tea—a rich, ice-filled glasses.
fermented blend, usually of orange pekoe and
pekoe to brew for either hot or iced tea. Green
tea has a much lighter color and more delicate Apricot-Orange Tea
flavor and is best served hot. Oolong—neither Fruit juices and spice enliven hot tea in a pair
black nor green—is best described as halfway of cold-weather warmers.
between the two and makes a distinctive, sweet, Makes 6 servings
amber brew.
When you shop for tea, take time to look over 2% cups apricot nectar
the items your supermarket offers. You'll find 1 cup orange juice
loose teas in four, six and eight-ounce cartons 71 cup water
or tins; tea bags in regular and king size; instant 1 tablespoon sugar
tea in glass jars, and specialty products flavored 1 teaspoon ground cinnamon
or scented with mint, orange peel or spices. 4 lemon slices
Iced-tea mixes, presweetened or artificially 2 whole cloves
sweetened, with mint or lemon, come prepack- 2 teaspoons instant tea
aged in single-serving or family-size envelopes.
During the summer your dairy case even holds 1 Combine apricot nectar, orange juice, water,
ready-made iced tea to pour right from carton sugar, and cinnamon in a medium-size sauce-
or jar. pan. Insert 3 cloves into each lemon slice; add
Tips on Storing: to saucepan.
Store tea in a tightly covered container in a 2 Heat just to boiling; reduce heat; cover. Sim-
cool spot to protect its freshness. mer 5 minutes. Stir in tea. Serve hot.
CRAN-ORANGE TEA—Combine 2% cups cran-
Tips for Making Perfect Tea:
berry-juice cocktail, 1 Cup orange juice, 1 cup
Perfect tea is honey-hued and clear. It is
water, % cup sugar, 2 broken cinnamon sticks,
fragrant without being astringent or bitter, fairly
2 quartered orange slices, and % teaspoon
robust but not overpowering. To make it:
nutmeg in a medium-size saucepan. Heat just
« Rinse teapot with boiling water, then drain.
to boiling; reduce heat; cover. Simmer 5 min-
- Use fresh, top quality tea and freshly drawn
utes.-Stir in 2 teaspoons instant tea. Serve hot.
soft water.
Makes 6 servings.
- Measure carefully, allowing for each serving
112 1 cup freshly boiling water and 1 tea bag or
1 teaspoon loose tea. Note: When making iced
tea, use half again as much tea; the ice will
Tea Sparkle
When you want to fuss, frost the rims of glasses
dilute the tea.
with lemon sugar.
* Allow tea to steep 3 to 5 minutes, then serve
Makes 6 servings
with sugar and lemon or milk.
About Making Hot Tea in Quantity: The best 6 regular-size tea bags
way is to make a strong tea concentrate before- 3 cups freshly boiling water
hand. At serving time, you simply pour about 1 bottle (28 ounces) lemon-lime-flavor carbon-
2 tablespoons of the concentrate into each cup, ated beverage
then dilute with hot water. To Make Tea Con- Ice cubes
centrate (enough for 40-45 cups tea): Bring 1%
quarts water to a boil, remove from heat and 1 Place tea bags in a teapot; pour over freshly
 COFFEE AND TEA

15

Particularly welcome at a winter party is Apricot-Orange Tea. Make it good and spicy, serve it good and hot
 BEVERAGES

boiling water; brew 3 to 5 minutes. Pour into 1 quart milk

a large pitcher; let stand at room temperature Y% Cup cocoa mix
to cool. Stir in carbonated beverage. % teaspoon peppermint extract
2 Pour over ice cubes in tall glasses. Whipped cream from a pressurized can
Note: To frost rims of glasses, mix 2 table- Fresh mint sprigs
spoons sugar and 1 teaspoon grated lemon rind
in a saucedish. Beat 1 egg white slightly in a 1 Combine’ milk, cocoa mix, and mint extract
small bowl. Dip rims of glasses in egg white, in container of electric blender. Whirl at high
then into sugar mixture to coat generously; let speed until smooth.
stand until sugar dries. 2 To serve, pour into 4 tall glasses; top with
swirl of whipped cream; garnish each glass with
a sprig of mint.
Dapple Apple Flip
Tea blends with apple juice for this delightful
thirst quencher.
Makes 8 servings

regular-size tea bags

cups freshly boiling water
quart apple juice
Dd
mootablespoons lemon juice
Sugar Banana Smoothie
Ice cubes Here’s a honey of a way to cater to a sweet
tooth.
1 Place tea bags in a teapot; pour over freshly Makes 4 servings
boiling water; brew 3 to 5 minutes. Pour into
a large pitcher; let stand at room temperature 2 cups milk
to cool. 2 large ripe bananas, peeled and sliced
2 Stir in apple juice and lemon juice; sweeten Y% cup honey
to taste with sugar. Y% teaspoon vanilla
3 Pour over ice cubes in tall glasses. Garnish
each with a lemon wedge, if you wish. 1 Combine all ingredients in an electric-blender
container; cover; whirl until foamy-thick. (Or
place in a 4-cup measure and beat with rotary
beater.)
2 Pour into mugs or tumblers.
&
Pink Moo
MILK DRINKS Raspberry syrup and milk make this child’s-
delight hot beverage.
4 Jiffy Milk Drinks Makes 4 servings
Each makes 1 serving
1 quart milk
* CHOCOLATE MILK: Blend 2 tablespoons Y% cup bottled raspberry syrup
chocolate syrup or cocoa mix with 1 cup milk. Red food coloring
114 - VANILLA MILK: Blend 2 teaspoons sugar and
VY. teaspoon vanilla with 1 cup milk. 1 Combine milk and raspberry syrup in a me-
* CARAMEL MILK: Heat 1 cup milk with 2 table- dium-size saucepan; tint rosy-pink with food
spoons light brown sugar until sugar is dis- coloring. Heat slowly, just until tiny bubbles form
solved. Stir in % teaspoon vanilla. Serve hot or around edge of pan.
cold. 2 Pour into mugs or cups; top with a fluff of
- MILK AND HONEY: Stir 1 to 2 tablespoons whipped cream from a pressurized can, if you
honey into 1 cup milk, sprinkle lightly with nut- wish.
meg or cinnamon.
oS
Purple Cow
Choco-Mint Milk Grape juice blended with milk makes a drink
Favorite chocolate is sparked with cooling mint. that’s high in energy.
Makes 4 servings Makes 4 servings
 MILK DRINKS
2 cups milk 1 Thaw peaches, following package directions.
1 cup bottled grape juice 2 Combine peaches, brown sugar, and cinna-
1 pint vanilla ice cream mon in container of electric blender. Whirl at
medium speed until smooth; add buttermilk;
1 Combine milk, grape juice, and half the ice whirl to mix.
cream in container of electric blender. Whirl at 3 To serve, pour into six 8-ounce glasses. Cut
high speed until thick and foamy. orange into very thin slices; garnish each serv-
2 To serve, pour into 4 tall glasses. Top with ing with a slice of orange on edge of glass. Top
remaining ice cream, dividing evenly. Garnish with a dash of cinnamon, if you wish.
with whipped cream from a pressurized can and
maraschino cherries, if you wish. ®
Pink Cow—Prepare above recipe, substituting Buttermilk Float
bottled cranberry juice cocktail for grape juice. Your blender whips up this tangy-sweet drink
in a hurry.
Makes 4 servings
Cider Syllabub
Makes 12 punch-cup servings 3 cups buttermilk
1 pint lemon sherbet
1% cups sugar Cinnamon-sugar
3 cups apple cider
3 tablespoons grated lemon rind 1 Combine buttermilk and about half of the
% cup lemon juice sherbet in an electric-blender container; cover.
1 teaspoon light corn syrup Beat until smooth. (Or place in a 4-cup measure
% teaspoon bottled aromatic bitters and beat with rotary beater.)
2 egg whites 2 Pour into 4 tall glasses; top each with a
2 cups milk spoonful of the remaining sherbet. Sprinkle with
1 cup light cream or table cream cinnamon-sugar.

—_ Combine 1 cup of the sugar, cider, lemon rind

and juice, corn syrup, and bitters in a large
bowl; stir until sugar dissolves. Chill several
hours, or until frosty-cold.
2 Just before serving, beat egg whites until
foamy-white in a small bowl; beat in remaining
Y% Cup sugar, 1 tablespoon at a time, until
meringue stands in firm peaks.
3 Beat milk and cream into cider mixture until Cocoa
frothy; pour into a punch bowl. Spoon meringue Makes 4 to 6 servings
in small puffs on top. Serve in punch cups,
floating meringue on each. 3 tablespoons dry cocoa
Y% cup sugar
ah
7 quart milk
Spicy Fruit Lowball Y% teaspoon vanilla
The zippy buttermilk flavor makes this an espe- 4 marshmallows
cially refreshing drink.
Makes 6 servings 1 Blend cocoa and sugar.

1 package (10 ounces) frozen peaches

2 Heat milk to scalding; mix a little hot milk into
cocoa mixture, then add to hot milk and stir
115
Y, Cup firmly packed light brown sugar until well blended. Add vanilla, pour into cups
Y% teaspoon ground cinnamon or mugs and float a marshmallow in each.
1 quart buttermilk he
vy

1 medium navel orange

Old-Fashioned Hot Chocolate
Makes 4 to 6 servings

2 squares unsweetened chocolate

¥%z cup sugar
1 quart milk
Pinch salt
Y% teaspoon vanilla
 1 Place all ingredients except vanilla in a me- Hot Buttered Milk
dium-size saucepan and heat and stir until Children—and grownups, too—will go for this
chocolate is melted and mixture smooth and warmer-upper on a blustery day
uniformly chocolate brown. Makes 4 to 6 servings
2 Add vanilla, pour into cups and serve.
Tip: For extra rich hot chocolate, use half evap- 7 quart milk
orated milk or light cream and half regular milk. Y% cup firmly packed light brown sugar
4 tablespoons ( % stick) butter or margarine
Nutmeg
Mexican Hot Chocolate
Makes 6 servings 1 Combine milk, brown sugar, and butter or
margarine in a medium-size saucepan. Heat
7 quart milk slowly, stirring constantly, just until butter or
3 squares semisweet chocolate margarine melts. (Do not let milk boil.)
1 teaspoon ground cinnamon 2 Pour into mugs or cups; sprinkle with nutmeg.
2 eggs

1 Heat milk just to scalding in a large saucepan.

Stir in chocolate and cinnamon until chocolate
melts, then beat with a rotary beater until
smooth.
2 Beat eggs well in a small bowl; slowly beat
FRUIT DRINKS
in about 1 cup of the hot chocolate mixture,
then beat back into remaining chocolate mix- Old-Fashioned Lemonade
ture in pan. Heat slowly, stirring constantly, 1 Makes 6 servings
minute; beat again until frothy.
3 Ladle into heated mugs or glasses; place a 1 % cups sugar
cinnamon stick in each mug for a stirrer, if you 1 cup water
wish. Serve warm. Peel of 2 lemons, cut in strips and bitter
white part removed
1 cup fresh or bottled lemon juice
4 cups ice water

1 Gently boil sugar, 1 cup water and lemon peel

Mocha Au Lait in a small saucepan 8 to 10 minutes until sugar
Café au lait two ways—one flavored chocolate, is dissolved and mixture syrupy; remove lemon
one flavored coconut. peel and cool to room temperature.
Makes 4 servings 2 Pour syrup into a large pitcher, add lemon
juice and ice water and stir well. Add plenty of
Y% cup dry cocoa (not cocoa mix) ice cubes and stir well again. Serve in tall
6 tablespoons sugar glasses.
7 quart milk To Make Pink Lemonade: Prepare lemonade as
3 tablespoons freeze-dried coffee directed and mix in 3 tablespoons bottled gren-
Y% teaspoon vanilla adine.
To Make Old-Fashioned Limeade: Prepare as
1 Blend cocoa and sugar in a large saucepan; for Old-Fashioned Lemonade, substituting lime
116 stirin %2 cup of the milk to make a smooth paste;
gradually add remaining milk, stirring con-
peel and lime juice for the lemon peel and lemon
juice.
stantly. Heat, stirring often, until piping-hot. (Do
@
not boil.).
2 Add coffee and vanilla, stirring until coffee Old-Fashioned Orangeade
is dissolved. Serve hot. Makes 6 to 8 servings
CARIBBEAN Au Lait—Combine 1 quart milk
with % cup flaked coconut in a large saucepan. 7 cup sugar
Heat until piping-hot. (Do not boil.) Strain milk; 7 cup water
discard coconut. Stir % cup sugar, 2 table- Peel of 1 orange and 1 lemon, cut in strips
spoons freeze-dried coffee, and % teaspoon and bitter white part removed
ground cinnamon into hot milk until sugar is
dissolved (reheat if necessary). Serve hot.
Makes 4 servings.
Old-Fashioned Limeade, Cherry Cheerer, Fruit Swizzle
and cream-topped cola are a coo/ summer foursome. »
a
IR tid a mropines vor erste
 BEVERAGES

Y% cup fresh or bottled lemon juice Lemon Blush

2 cups fresh, frozen or canned orange juice Makes 6 servings
3 cups ice water
1 6-ounce can frozen concentrate for lemon-
1 Gently boil sugar, 1 cup water, lemon and ade
orange peels in a small saucepan 8 to 10 min- 12 teaspoons bottled grenadine or raspberry
utes until sugar dissolves and mixture is syrupy; syrup
remove peels and cool syrup to room temper- 6 maraschino cherries
ature.
2 Pour syrup into alarge pitcher, add remaining 1 Prepare lemonade concentrate in a large
ingredients and mix well. Add plenty of ice pitcher following label directions; add ice.
cubes and stir to chill. Serve over ice in tall 2 Pour into 6 tall glasses. Carefully pour 2 tea-
glasses. spoons grenadine or raspberry down inside
each glass to give a two-tone effect. Garnish
with maraschino cherries.

Grapefruit Fizz
Flavor is spicy yet tangy. And it’s so refreshing
on a hot day.
Makes 6 servings Lemon ’n’ Lime Ade
Makes 8 to 10 servings
cup sugar
cups water 2 cups sugar
whole allspice 4 cups water
whole cloves ¥% cup bottled lemon juice
= can (6 ounces) frozen concentrated
—~O
OM grape- % cup bottled lime juice
fruit juice 2 bottles (12 ounces each) ginger ale
1 bottle (28 ounces) ginger ale 8 to 10 mint sprigs
Green food coloring
Ice cubes 1 Heat and stir sugar and water in a me-
1 lemon, cut in 6 slices dium-size saucepan just until sugar is dissolved;
6 maraschino cherries cool to lukewarm.
2 Stir in lemon and lime juices and pour into
1 Combine sugar, water, allspice, and cloves a large pitcher. Mix in ginger ale, pour into tall
in amedium-size saucepan; heat to boiling, then glasses filled with ice and sprig with mint.
simmer 5 minutes. Strain into a large pitcher;
cool.
2 Stir in frozen grapefruit juice until thawed, Fruit Swizzle
then ginger ale and a few drops food coloring Makes 8 servings
to tint green.
3 Pour over ice cubes in 6 tall glasses; garnish 1 can (6 ounces) frozen concentrate for
each with a slice of lemon and a maraschino lemonade
cherry. 1 can (6 ounces) frozen concentrated orange
juice
Water
16 strawberries
Orange Blush 8 lime wedges
11s Fruit-flavor drink mix is your
pitcher-mixed refresher.
starter for this
1 Mix frozen concentrates in an 8-cup measure;
Makes 6 servings add water to total 4 cups and stir well. Fill with
ice cubes, cover and chill.
1 envelope (about 3 ounces) sweetened or- 2 To serve, place 2 strawberries and 1 lime
angeade mix wedge in each of 8 tall glasses; pour in fruit
1 can (12 ounces) apricot nectar, chilled swizzle.
1 tablespoon lemon juice
6 orange slices

Prepare orangeade mix, following label direc-

tions; stir in apricot nectar and lemon juice.
Pour into 6 tall glasses. Garnish each with an
orange slice.
 FRUIT DRINKS

West Coast Cooler

Makes 8 to 10 servings

1 can (6 ounces) frozen concentrate for

strawberry-lemon punch
3 cups water
2 bottles (12 ounces each) orange-flavor soda

Combine all ingredients in a large pitcher; pour

over ice cubes in tall glasses.

Cypress Fling
Makes 8 to 10 servings

7 can (6 ounces) frozen concentrated

pineapple-orange juice
1% cups water
1 can (12 ounces) apricot nectar
1 bottle (28 ounces) lemon-lime-flavor car-
bonated beverage

Combine all ingredients in a large pitcher; pour

over ice cubes in tall glasses.

Cherry Cheerer
Makes 4 to 6 servings

1 envelope cherry-flavor soft-drink crystals

1 26-ounce bottle cola beverage

Combine ingredients in a large pitcher, stirring

until all drink crystals are dissolved. Pour over
ice in tall glasses.

Cranberry Mist
Makes 6 servings

1 can (about 7 pint 2 ounces) pineapple juice

71 16-ounce bottle cranberry juice cocktail
Lemon slices to garnish

Mix pineapple juice and cranberry juice cocktail

in a large pitcher, pour over crushed ice in tall
glasses and garnish with lemon slices.
119

Mulled Cranberry Juice

Cranberry juice and cider, spiced just right,
make this peppy warm beverage. To make Lemon 'N Lime Ade visually cool, tint green.
Makes 8 servings
1 Combine cranberry juice cocktail, cider, and
1 bottle (1 quart) cranberry juice cocktail raisins in a medium-size saucepan. Tie cloves
2 cups apple cider and allspice in a cheesecloth bag and add to
Y% cup golden raisins pan.
5 whole cloves 2 Heat slowly, 5 minutes, or just until warm;
5 whole allspice remove spice bag.
 BEVERAGES

3 Ladle into stemmed glasses, adding some of

the raisins to each; garnish each with an orange
slice threaded onto a cinnamon stick, if you
wish.

Strawberry Spree
Sparkly grenadine syrup forms a rosy layer in
the bottom of each glass.
Makes 4 servings

1 pint strawberry ice cream

2 cups milk
8 teaspoons bottled grenadine syrup
Whole strawberries

1 Beat ice cream and milk until foamy-thick in

an electric blender or 4-cup measure; pour into
4 tall glasses. Raspberry Sparkle
2 Pour 2 teaspoons grenadine syrup from a
spoon down inside of each glass. (It will run -—
to bottom to make a rosy layer.) Garnish each ay
a i
=
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> For.
with 3 strawberries threaded onto a kebab stick. -
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Raspberry Sparkle
Weight-watchers: Sip with a clear conscience,
for each glass is just 18 calories.
Makes 4 servings
Strawberry Spree
3 envelopes (3 to a package) low-calorie rasp-
berry-flavor gelatin
2 cups hot water
2 cups cold water
3 tablespoons lime juice
Ice cubes
Lime wedges

1 Dissolve gelatin in hot water in a pitcher; stir

in cold water and lime juice. Pour over ice cubes
in 4 tall glasses.
2 Garnish each with lime wedges threaded onto
a kebab stick.

120 eS
ail

PARTY PUNCHES
Apricot Mist
Makes about 50 punch-cup servings

1 can (46 ounces) apricot nectar

1 can (46 ounces) pineapple juice
3 cans (6 ounces each) frozen concentrate for
limeade
3 bottles (28 ounces each) ginger ale
 PARTY PUNCHES

Combine apricot nectar, pineapple juice, and Add a large Ice Mold (directions below) or
concentrate for limeade in a punch bowl; stir several trays of ice.
in ginger ale. Add ice cubes; float a few lime 2 Thread each lemon and lime slice with a sprig
slices and whole strawberries on top, if you of mint; float on top. Serve in paper cups.
wish. Ice Motb—The day before your party, fill a
6- or 8-cup mold with water; freeze until firm.
To remove from mold, dip very quickly in and
Double Raspberry Frost out of a pan of hot water; invert onto a plate,
Makes about 25 punch-cup servings then add to punch bowl.

1 cup bottled raspberry syrup

2 cups water Cider Cup
2 cans (6 ounces each) frozen concentrate for Go festive and make a colorful Orange Ice Ring
lemonade to float in your punch bowl.
2 bottles (28 ounces each) raspberry-flavor Makes about 30 punch-cup servings
carbonated beverage
Orange Ice Ring (directions follow)
Stir raspberry syrup into water in a punch bowl, 8 cups apple cider
then stir in concentrate for lemonade and car- 1 can (9 ounces) frozen concentrate for imita-
bonated beverage. Add ice cubes; float a few tion orange juice
lemon slices and sprigs of mint on top, if you 1 cup light corn syrup
wish. 1 bottle (28 ounces) ginger ale
Mint sprigs

Ceylon Fizz 1 One or two days ahead, make Orange Ice

Makes about 14 punch-cup servings Ring* so it will be frozen firm.
2 Combine cider, imitation orange juice, and
1 cup orange juice corn syrup in a large pitcher. Chill at least 3
2 cups water hours.
Y% cup lemon juice 3 Just before serving, pour mixture into a
Y% cup sugar punch bowl; stir in ginger ale. Add ice ring.
4 teaspoons instant powdered tea Garnish with a few sprigs of mint.
2 bottles (7 ounces each) lemon-lime-flavor ORANGE ICE RING—Thinly slice 1 small seed-
carbonated beverage less orange; arrange slices in a circle in a 5-cup
ring mold. Pour in ’2 cup water; freeze until firm.
Combine orange juice, water, lemon juice, Add enough cold water to fill mold; freeze. To
sugar, and instant tea in a punch bowl; stir until remove from mold, dip mold very quickly in and
sugar and tea dissolve, then stir in carbonated out of hot water; invert onto a plate.
beverage. Add ice cubes; float a few orange
slices on top, if you wish.

Cranberry-Lemon Frost
Wikiwiki Punch Scoops of sherbet add creaminess and a pleas-
True to its name, it’s ready about as fast as you ing tang to this party refresher.
can flip the lids from bottles. Makes about 18 punch-cup servings
Makes 16 large punch-cup servings
1 bottle (32 ounces) cranberry juice cocktail 121
3 cans (6 ounces each) frozen concentrate for 2 cans (12 ounces each) apricot nectar
lemonade, thawed % cup light corn syrup
2 bottles (about 28 ounces each) ginger ale 71 pint lemon sherbet
2 bottles (about 28 ounces each) quinine water Mint sprigs
1 cup bottled grenadine syrup
Ice 1 Combine cranberry juice cocktail, apricot
Y lemon, sliced nectar, and corn syrup in a large pitcher. Chill
% lime, sliced at least 3 hours.
Fresh mint 2 Just before serving, pour mixture into a
punch bowl. Scoop or spoon lemon sherbet into
1 Combine concentrate for lemonade, ginger small balls; float on top. Garnish with a cluster
ale, quinine water, and grenadine syrup in a of mint.
large bowl. Tip: \f you have a freezer, save yourself last-
 BEVERAGES

minute fussing by shaping ice-cream balls 9 whole allspice

ahead. Place in a single layer on a cooky sheet; 4 cinnamon sticks, broken into 1-inch pieces
cover with transparent wrap; freeze until serving 2 lemons, thinly sliced
time.
Tie cloves, allspice and cinnamon in a cheese-
2 cloth bag; place in a large kettle with cider and
Spiced Peach Punch sugar; simmer 5 minutes. Just before serving,
Makes 12 servings remove spice bag. Serve in mugs, and float a
lemon slice in each.
1 46-ounce can peach nectar
1 20-ounce can orange juice
Y% cup firmly packed brown sugar Claret Cup
3 three-inch pieces stick cinnamon, broken Makes about 25 punch-cup servings
- % teaspoon whole cloves
2 tablespoons bottled lime juice Y% cup Curacao liqueur
1 can (46 ounces) lemon pink Hawaiian punch,
1 Combine peach nectar, orange juice, and chilled
brown sugar in a large saucepan. Tie cinnamon 1 bottle (4/5 quart) claret, chilled
and cloves in a small cheesecloth bag; drop 1 bottle (1 pint, 10 ounces) lemon-lime car-
into saucepan. bonated beverage, chilled
2 Heat slowly, stirring constantly, until sugar Ice ring (recipes follow)
dissolves; simmer 10 minutes. Stir in lime juice. 1 orange, cut into thin slices
3 Ladle into mugs. Garnish each with thin strips
of orange rind threaded onto cinnamon sticks, 1 Mix Curagao and punch in bowl.
if you wish. Serve warm. 2 Just before serving, add claret and carbon-
ated beverage; carefully slide in Ice Ring and
add orange slices.
Hot Mulled Cider CLEAR ICE RING—Fill a 6- or 8-cup ring mold
Makes 16 servings with water; set in freezer for 4 hours, or over-
night, or until frozen solid. To unmold, let stand
4 quarts apple cider at room temperature about 5 minutes, or until
1 cup firmly-packed brown sugar Ice ring is movable in mold. Invert onto a cooky
9 whole cloves sheet and slide carefully into filled punch bowl.
STRAWBERRY ICE RING—Pour water to a depth
of % inch into a 6- or 8-cup ring mold; freeze
about 20 minutes, or until firm. Arrange about
8 whole strawberries on top of frozen layer; pour
in % cup water; freeze. To keep berries in place,
keep adding water, a little at a time, freezing
after each addition, until mold is filled. Freeze
until solid. To unmold, let stand at room tem-
perature about 5 minutes, or until Ice ring is
movable in mold. Invert onto a cooky sheet and
slide carefully into filled punch bowl.

Celebration Punch
Makes about 25 punch-cup servings

Y% cup light corn syrup

Y% cup brandy
1 bottle (4/5 quart) sauterne, chilled
1 bottle (28 ounces) carbonated water, chilled
1 bottle (4/5 quart) champagne, chilled
Ice cubes or Ice ring
2 cups(1 pint) whole strawberries, washed (not
hulled)

1 Mix corn syrup and brandy in punch bowl

Spiced Peach Punch is perfect for winter warm-ups. until well-blended; stir in sauterne.
 Pay , oe a
aoe.
+ tae, ann aes ae T

Mulled Wine Punch, if not steamy-hot, can be served from a decorative frosted or cut glass punch bowl.

2 Just before serving, add carbonated water 1 Mix corn syrup and rum in punch bowl, stir-
and champagne. Carefully add ice cubes or ring to blend; stir in daiquiri mix.
slide in ice ring; add strawberries. 2 Just before serving, add carbonated water, 125
then carefully slide in ice ring and add lime
slices.
Daiquiri Punch
Makes about 25 punch-cup servings

Y% cup light corn syrup Mulled Wine Punch

2 cups light rum Makes about 15 punch-cup servings
2 cans (6 ounces each) frozen daiquiri mix,
thawed 1 bottle (1 quart) cranberry juice cocktail
2 bottles (28 ounces each) carbonated water, Y% cup granulated sugar
chilled Y% cup firmly packed light brown sugar
Ice ring ¥% stick cinnamon
1 lime, cut into thin slices 6 whole cloves
 BEVERAGES

6 whole allspice 2 cups bourbon

1 bottle (4/5 quart) Burgundy Y, Cup cognac
2 cups light cream or table cream
1 Mix cranberry juice and sugars in a large 3 cups cream for whipping
saucepan. Tie spices in a square of cheesecloth Grated nutmeg
and add to saucepan; heat to boiling, unco-
vered; reduce heat; simmer 5 minutes. Discard 1 Separate eggs, placing yolks in a large bowl
spice bag. and whites in a second large bowl.
2 Add Burgundy; heat until piping-hot (do not 2 Add sugar to egg yolks; beat until fluffy-thick.
boil). Ladle into heatproof pitcher for serving. Stir in bourbon, cognac, and light cream. Chill
To keep hot, serve in mugs. several hours, or until very cold.
3 Beat egg whites until they stand in firm peaks.
Beat cream until stiff in a large bowl. Fold bea-
Coffee Punch Parisienne ten egg whites, then whipped cream into egg-
Makes 16 punch-cup servings yolk mixture; pour into a large punch bowl.
Sprinkle with grated nutmeg. Ladle into punch
3 cups regular strength coffee cups.
2 cups apple juice
1 cup apricot brandy
Y% teaspoon ground ginger Wassail Bowl
2 bottles (7 ounces each) ginger ale Makes 25 punch-cup servings

1 Combine coffee, apple juice, brandy, and 12 small red apples

ginger in a large saucepan. Heat slowly just to whole cloves
simmering; remove from heat. whole allspice
2 Stir in ginger ale. Ladle into heated small cardamom seeds, coarsely broken
mugs or punch cups. Serve warm. three-inch piece stick cinnamon, broken
bottles (1 quart each) ale
teaspoon ground ginger
Hot Tea Nectar teaspoon ground nutmeg
Makes 30 servings cups Sugar
bottle (4/5 quart) dry sherry
8 cups boiling water > eggs, separated
MO
D-~
DM
PD
WH
©~~
8 regular-size tea bags
71 can (18 ounces) unsweetened pineapple 1 Place apples in a shallow baking pan. Bake
juice in moderate oven (350°) 20 minutes, or until
1 can (12 ounces) apricot nectar tender but still firm enough to hold their shape.
71 can (6 ounces) frozen concentrate for Set aside.
orange juice 2 Tie cloves, allspice, cardamom seeds, and
1 can (6 ounces) frozen lemon juice cinnamon in a small double-thick cheesecloth
7 cup sugar bag. Place in a kettle with 2 cups of the ale,
2% Cups water ginger, and nutmeg. Heat very slowly 10 min-
utes; remove spice bag. Stir in remaining ale,
1 Pour boiling water over tea bags in a kettle; sugar, and sherry. Heat slowly 20 minutes. (Do
cover. Steep 5 minutes; remove tea bags. not boil.)
2 Combine pineapple juice, apricot nectar, 3 Beat egg whites until they stand in firm peaks
124 Orange concentrate, lemon juice, sugar, and
water in a kettle; heat slowly, stirring several
in a large bowl. Beat egg yolks well in a second
large bowl; fold in egg whites. Slowly beat in
times, to simmering. Stir in hot tea. hot ale mixture until smooth.
3 Very carefully pour into a large punch bowl. 4 Very carefully pour into a large punch bowl;
Garnish with lime and lemon slices and mara- float baked apples on top. Ladle into heated
schino cherries threaded onto a long skewer, mugs or punch cups. Serve warm.
if you wish. Ladle into punch cups. Serve warm.

Plantation Eggnog
Makes 20 punch-cup servings

»
9 eggs Taken from the top, Claret Cup, Celebration Punch
1 cup very fine granulated sugar with a flotilla of strawberries, and Cider Cup.
 BEVERAGES

Glogg pan. Tie orange rind, cloves, cinnamon, and

Makes 12 punch-cup servings cardamom seeds in a small double-thick
cheesecloth bag. Add to saucepan; cover. Heat
1 bottle (4/5 quart) dry red wine very slowly just to simmering; simmer 15 min-
Y% cup seedless raisins utes. (Do not boil.) Remove spice bag.
Thin rind from % orange 2 Heat aquavit slowly in a medium-size sauce-
8 whole cloves pan.
1 half-inch piece stick cinnamon 3 Place sugar in a large chafing dish. Pour
10 cardamom seeds, coarsely broken about % cup of the hot aquavit over top. Ignite
1 bottle (4/5 quart) aquavit with a match; let stand until sugar dissolves.
10 pieces loaf sugar Stir in hot wine mixture and remaining aquavit.
Whole blanched almonds 4 Ladle into heated punch cups, adding a few
raisins and one or two almonds to each serving.
1 Combine wine and raisins in a large sauce- Serve warm.

126
 INDEX TO RECIPES IN THIS VOLUME

Appetizers and Hors Meats: Rice and Pasta:

d ‘Oeuvres: Creole Boiled Rice 45
BEEF:
Red Rice 68
CANAPES, HORS D’ OEUVRES: Beef Tacos with Green Chili Salsa
62 Salads:
Artichoke-Egg Boats 91 Avocado Salad Bowl 74
Bacon Betids 96 Chili 63
Chili Enchiladas 64 Caesar Salad 74
Bitsy Burgers 97 California Salad Bowl 78
Butterfly Shrimps 98 Cowboy Beef 65
Iowa Boiled-Beef Dinner 53 Cape Cod Cranberry Salad 34
Button Mushroom Caps 92 Chili-Bean Salad 67
Laredo Beef 65
Cheese Twists 92 Cucumber Salad 73
Chicken Canapés 96 Pennsylvania Hot Pot 32
Red-Flannel Hash 33 Golden Gate Salad 76
Copenhagens 98 Guacamole Salad 68
Sombrero Chili 64
Deviled Crab Croutons 100 North Beach Tossed Salad 76
Texas Tacos 62
Deviled Egg Rounds 92 Plentiful Fruit Platter 74
Yankee Beef Platter 33
Deviled Riblets 98 San Joaquin Fruit Salad 76
Fancy Franks 96 LAMB: Western Salad Bowl 76
Finger Drumsticks 95 Deviled Lamb Ribs 66
Spitted Leg of Lamb 65 Breads:
Hot Sea-Food Hors d’Oeuvre 100
Anadama Bread 36
Little Clambakes 98 PORK AND HAM:
Little Ham Kebabs 96 Apple Kuchen 56
Country Pork and Black-Eyed
Apple Streusel Muffins 55
Lobster Baskets 101 Peas 42
Apricot-Almond Crescents 57
Lobster Bites 100 Country Ribs and Kraut 52
Banana-Nut Bread 55
Mandarin Shrimp‘Sticks 100 Crumb-Topped Smithfield Ham
Blueberry-Patch Muffins 36
Marinated Shrimp 99 41
Chuckwagon Bread 68
Midget Tacos 93 Dixie Pork and Sweets 46
Colonial Corn Bread 49
Miniature Wiener Wellingtons 96 Hoppin’ John *n Ham 46
Crumb Cake 56
Parsley Scallops 101 Jambalaya 42 Cumin Tortillas 78
Party Canapés 89 Maryland Stuffed Ham 41
Fry Bread 68
Petites Coquilles St. Jacques 98 Pork Chops Creole 46
Pizza Pickups 94 Sausage and Apple Skillet Dinner
Johnnycake 36
Kolache 58
Radish Crisps 91 53 Sally Lunn 48
Rumaki 94 Poultry: Spoon Bread 50
Scandinavian Canapés 89 Brunswick Chicken 48 Taos Bread 68
Sesame Puffs 93 Burgoo 42
Shrimp Newburg Tartlets 99 Relishes, Pickles:
Country Captain 48 Cranberry Chutney 35
Spicy Stuffed Eggs 92 Grilled Lemon Chicken 70
Stuffed Celery 92 Lemon Relish 70
Herbed Spitted Chicken 69
Swiss Crisps 93 Honolulu Chicken Salad 73 Sauces, Gravies:
Tomato Salmon Thimbles 101 Ranch-Style Chicken 66 Barbecue Sauce 65
DIPS, DUNKS AND SPREADS.. Smothered Chicken 48 Desserts:
Appetizer Cheese Spread 87 Southern Fried Chicken 47 California Fruit Soup 78
Bean-Onion Dip 84 Seafood: Cheesecake Hawaiian 81
Clam-Cream Dip 85 Baked Crab Meat Remick 44 Cherry Cobbler 39
Garlic Cheese Dip 84 Baked Stuffed Lobster 30 Georgia Peach Shortcake 50
Guacamole 84 Cajun ep Stew 45 Hot Apple Pandowdy 39
Kauai Crab Spread 86 Cape Cod Clam Pie 32 Indian Pudding 39
Oahu Dip-and-Chip Tray 83 Cape Cod Fish Balls 32 Mississippi Shortcake 50
Paté Continental 8 Crab Imperial Chesapeake 44 Monterey Crépes 79
Paté Madrilene 88 Crab Meat Louis 70 Rhubarb Cobble Cake 60
Pecan Cheese Log 87 Deviled Crab Bake 45 Yankee Fruit Cobbler 39
Rosy Hungarian Spread 87 Herb-Baked Scallops 30 Pies and Pastries:
Spanish Tuna Dip 85 Oriental Skewered Shrimp 72 Alaska Mint Pie 80
Sweet-Sour Dip
Tivoli Cheese
84
Mold 86
Oysters Rockefeller 43
Seafood Gumbo 44
Apple Cobbler Pie 59
Black Bottom Pie 52 12%
Tomato Dip 84 Stuffed Whole Fish 30 Cranberry Tartlets 38
Twin Cheese Molds 87 Golden Apple Turnovers 59
Vegetables:
NIBBLES: Grape Harvest Pie 80
Barbecued Corn 73
Popcorn Nibbles (popcorn with Boston Baked Beans 34
Macadamia Nut Pie 80
assorted flavored butters: Bourbon Sweet Potatoes 49
Shoofly Pie 36
Barbecue, Chili, Cinnamon, Chili Corn 67
Sweet-Potato Pie 51
Curry, Dill, Garlic, Lemon, Dried Corn Pudding 33
Virginia Pecan Pie 51
Onion, Paprika, Parmesan, Kansas Corn Scallop 55 Cakes:
Sesame Brown) 89 Maple-Glazed Squash and Apple Cobbler Cake 58
Soups: Parsnips 34 Boston Cream Pie 38
Chilled Tomato-Salad Soup 60 Potato Pancakes 54 Cinnamon Apple Cake 59
Cioppino 70 Rodeo Bean Roundup 67 Seafoam Walnut Cake 60
Iowa Corn Chowder 52 Scalloped Potatoes 55 Sponge Cake with Oranges 79
Manhattan Clam Chowder 30 Squaw Corn 67 Candies:
New England Clam Chowder 30 yoming Basque Potatoes 72 Apricot Creams 81
 Beverages: MILK DRINKS: Old-Fashioned Lemonade 116
APPETIZER DRINKS:
Banana Smoothie 114 Old-Fashioned Limeade 116
Curried Clam Cocktail 105 Buttermilk Float 115 Old-Fashioned Orangeade 116
Tomato Bouillon 105 Choco-mint Milk 114 Orange Blush 118
Tomato-Clam Cocktail 105 Cider Syllabub 115 Raspberry Sparkle 120
Tomato Cocktail 105 Cocoa 115 Strawberry Spree 120
Four Jiffy Milk Drinks 114 West Coast Cooler 119
COFFEE AND TEA: (Chocolate, Vanilla, Caramel, PARTY PUNCHES:
Apricot-Orange Tea 112 Milk and Honey) Apricot Mist 120
Brazilian Float 111 Hot Buttered Milk 116 Celebration Punch 122
Café Brulot 110 Mexican Hot Chocolate 116 Ceylon Fizz 121
Café Mexicano 108 Mocha au Lait 116 Cider Cup 121
Carioca Fizz 111 Old-Fashioned Hot Chocolate 115 Claret Cup 122
Coffee Fra pe 110 Pink Moo 114 Coffee Punch Parisienne 124
Coffee-Making Chart 106 Purple Cow 114 Cranberry-Lemon Frost 121
Cognackaffe 110 Spicy Fruit Lowball 115 Daiquiri Punch 123
Dapple Apple EME 114 FRUIT DRINKS: Double Raspberry Frost 121
Eggnog Brasilia 107 Cherry Cheerer 119 Glogg 126
Espresso Cream 107 Cranberry Mist 119 Hot Mulled Cider 122
Frosted Mocha 111 Cypress Fling 119 Hot Tea Nectar 124
Irish Coffee 108 Fruit Swizzle 118 Mulled Wine Punch 123
Mediterranean Coffee 108 Grapefruit Fizz 118 Plantation Eggnog 124
Orange Mocha 108 Lemon Blush 118 Spiced Peach Punch 122
Spiced Coffee Vienna 108 Lemon ’n’ Lime Ade 118 Wassail Bowl 124
Tea Sparkle 112 Mulled Cranberry Juice 119 Wikiwiki Punch 121

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