When You Have Leftovers

From the Good Housekeeping Cookbook – 1949 Sixth Printing

Pages 775 to 780

Try working your leftovers into various menus

Leftover Biscuits, Muffins, Rolls, Etc
Leftover Baking Powder Biscuits
1. Arrange biscuits in casserole. Sprinkle lightly with water; cover; heat in hot oven of 425F 10 min. Or use paper bag.
2. Or heat, covered, in double boiler about 10 min., or until hot.
3. Or split biscuits, butter, then sprinkle with a little grated cheese; celery, poppy or caraway seeds; or cinnamon and sugar. Or spread with cheese spread. Then toast under broiler.

Leftover Muffins
Split, butter and toast them under broiler.

Leftover Coffeecake
Split, butter and toast them under broiler.

Leftover Corn Bread or Muffins
Split, butter and toast. If desired sprinkle with poppy or caraway seeds and salt. Then toast under broiler until golden brown.

To Reheat or Toast Rolls
1. Heat in double boiler over boiling water.
2. Or place rolls, sweet rolls, or French bread on wire cake rack (or in paper bag) in shallow baking pan; sprinkle lightly with water; heat in moderately hot oven of 400F for 5-10 min.
3. Or split, rolls in half, parallel to bottom. Spread generously with butter or margarine; place in baking pan; toast golden brown under broiler. If desired, sprinkle over the butter; celery seed, caraway seeds, poppy seeds, grated cheese, garlic or onion salt.

Extra Bread or Crusts
Apple Brown Betty
(Basic Recipe)
1/3 cup butter or margarine, melted
2 cups soft bread crumbs
6 cups sliced, pared cored apples (about 2 lbs)
1/2 cup granulated sugar or brown sugar
1/2 tsp nutmeg or mace
1/4 tsp cinnamon
1 Tbsp grated lemon rind
2 Tbsp lemon juice
1/4 cup water
Heat oven to 375F. Toss butter with crumbs. Arrange 1/3 crumbs in greased 1 1/2 qt casserole. Cover with 1/2 apples and 1/2 combined sugar, nutmeg, cinnamon, rind. Cover with 1/3 crumbs, rest of apples, rest of sugar mixture. Spoon on combined lemon juice and water. Top with rest of crumbs. Cover. Bake in moderately hot oven of 375F 1/2 hour. Uncover; bake 1/2 hour or until apples are done.
Serve warm, with cream, whipped cream sprinkled with cinnamon or grated cheese, Hard sauce, Sterling sauce or ice cream. Makes 6 servings.
Peach Brown Betty: Make Apple Brown Betty, substituting 6 cups sliced peaches for apples.

Baked Stuffed Fish
Choose any fish suggested below:
Bass, Bluefish, Cod, Haddock, Hake, Mackerel, Shad, Whitefish, etc.
Have cleaned, ready for stuffing, with or without head and tail. Backbone may be removed. A 3-5 lb fish is a good size.
Preparation for baking:
1. Let fish stand 5 min in salt water to cover (2 Tbsp salt per cup water). Drain; cut 3 crosswise gashes, 3″ long and 1/4″ deep on each side, to keep skin from cracking.
2. Stuff fish with a fish stuffing (see below). Close opening in body poultry pins and string, or with needle and thread. Brush skin with salad oil or melted fat.
3. Place 2 strips of bacon or fat salt pork in greased shallow baking dish or on oven glass platter. Place fish on bacon. Lay 2 strips of bacon on fish. (Fat fish such as bluefish, mackerel, shad, and whitefish do not need bacon.)
Baking: Bake, uncovered, in a very hot oven of 500F 10 min. Reduce heat to moderately hot oven of 400F and bake 30-35 min, or until easily flaked and moist. (Allow about 10 per lb.)
Serving: When done, arrange fish on heated platter. Or serve from baking dish or platter on which baked. Remove pins and string.
Lemon or lime wedges, lightly dipped in minced parsley, make a nice garnish for baked fish. Water cress or parsley, wedges of tomatoes, fluted sliced cucumbers are good garnishes.
Or serve with a sauce for baked fish fillets… See the separate entry for FISH SAUCES.

Cheese and Vegetable Casserole
(Basic Recipe)
1 1/2 cups bottled milk, or 3/4 cup evaporated milk and 3/4 cup water
2 Tbsp butter or margarine
1 cup soft bread crumbs
1 chopped pimiento
2 Tbsp minced parsley
2 Tbsp minced onion
6 oz grated process American Cheddar cheese (1 1/2 cups)
1/2 tsp salt
1/8 tsp pepper
Dash paprika
3 eggs, well-beaten
1 cup drained, cooked or canned vegetables
Heat milk with butter. Pour over bread crumbs in a mixing bowl Add next 7 ingredients. Mix well. Slowly stir in beaten eggs. Arrange vegetables in greased 1 1/2 qt casserole; pour cheese mixture over them. Set casserole in pan, filled with warm water up to within 1″ of top of casserole. Bake in moderate oven of 325F 75 min or until a silver knife, inserted in center, comes out clean.
Serve as is or with Mushroom Sauce. Makes 6 servings.

Mushroom Sauce – Fresh
1/4 lb fresh mushrooms
1 cup cold water
1/2 tsp salt
2 Tbsp butter, margarine, or salad oil
1 tsp minced onion
1/8 tsp paprika
2 Tbsp flour
Top milk or light cream
Dash pepper
1/2 tsp Worcestershire sauce
1 1/2 Tbsp sherry (optional)
Wash mushrooms. Remove stems, chop; add water and salt, cover and simmer 1/2 hour. Strain, reserving liquor. Slice or quarter mushroom cups, then saute in butter with minced onion and paprika, in skillet until light golden. Stir in flour until smooth. Add mushroom liquor and enough top milk to make 1 cup in all. Cook, stirring, until smooth and thickened. Add pepper, Worcestershire, sherry, and salt to taste. Serve with croquettes, etc. Makes 4 servings.
Curry Mushroom Sauce: Make Mushroom Sauce- Fresh, omitting sherry. Add 1 1/2 tsp curry powder with flour.

Mushroom – Quick
1/3 cup sliced, peeled onions
2 Tbsp butter or margarine
1 can condensed cream or mushroom soup, undiluted
1 cup milk
1/4 tsp dried thyme (optional)
1/4 tsp salt
Saute onions in butter in saucepan until tender and golden. Gradually stir in soup, then milk. Add seasonings; heat, while stirring. Serve with lamb chops, asparagus, broccoli. Makes about 2 cups.

Cheese Strata
12 slices day-old bread
1/2 lb process American Cheddar cheese, sliced thin
4 eggs
2 1/2 cups bottled milk or 1 1/4 cups evaporated milk and 1 1/4 cups water
1/2 tsp dry or prepared mustard
1 Tbsp minced onion
1 tsp salt
1/8 tsp pepper
Heat oven to 325F. Remove crusts from bread. Arrange 6 slices in a greased 12x8x2″ baking dish. Cover bread with cheese in thin slices, then cover with remaining bread. Beat eggs, add milk and remaining ingredients, and blend. Pour over bread. Let stand 1 hour. Bake in moderate oven of 325F for about 50 minutes or until puffed and browned. Serve at once. Makes 6 servings.
Note: Use bread crusts for Dried Bread Crumbs.

Bread Crumbs
Dried: Dry out slices of stale bread in very slow oven of 250F until crisp but not brown. OR let stand at room temperature until thoroughly dry. Then put slices into clean, strong paper bag; roll with rolling pin to fine crumbs. OR put through food chopper, using fine blade. (Tie paper bag on blade end of chopper so crumbs fall directly into it.) Keep, covered, in refrigerator to use in coating croquettes, etc. Or buy packaged crumbs, or use ready-to-serve cereal, crushed with a rolling pin.

Custard Bread Pudding
(Basic Recipe- Step by Step Method)
1 qt bottled milk or 2 cups evaporated milk and 2 cups water
2 cups stale bread crumbs or cubes
2 eggs
1/4 cup granulated sugar
1/2 tsp salt
1/4 tsp nutmeg
1 Tbsp vanilla flavoring or 1 tsp almond flavoring
2-4 Tbsp melted butter or margarine
1. Heat oven to 350F. Grease a 1 1/2 qt casserole.
2. Partially fill base of double boiler with water; set top in place; pour in milk; cover. Heat until tiny bubbles appear around edges of milk.
3. Remove milk from heat, stir in bread crumbs, and set aside.
4. Break eggs in casserole. Beat slightly with fork; stir in sugar, salt.
5. Slowly stir in milk mixture, then nutmeg, vanilla and butter.
6. Set casserole in baking pan; then fill baking pan with warm water up to 1″ from top of casserole.
7. Bake in moderate oven of 350F 75 min or until a silver knife inserted in center of pudding comes out clean.
Serve warm or cold with cream, whipped cream, (lemon sauce or hard sauce) or sweetened crushed strawberries, flavored with almond flavoring. Or top with bits of jelly. Makes 6-8 servings.

Lemon Sauce
1/2 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
2 cups boiling water
1 Tbsp grated lemon rind
1/4 cup butter or margarine
3 Tbsp lemon juice
Dash nutmeg, mace or cloves
Combine first 3 ingredients in saucepan. Slowly add boiling water; stir constantly to avoid lumps. Simmer, while stirring about 5 minutes or until clear and thickened. Remove; stir in rest of ingredients.

Hard Sauce
1/3 cup butter or margarine
1 cup sifted confectioners’ sugar
1 tsp vanilla flavoring
Pinch salt
Work butter with spoon or beater until light and creamy. Then add sugar gradually, while continuing to work until light and fluffy. Add vanilla, a little at a time, and salt.

Meat Balls with Sour Cream
1 lb round or rump beef, ground
1/2 lb ground pork
1/2 cup minced onion
3/4 cup fine soft bread crumbs
2 Tbsp minced parsley
1/2 tsp dried marjoram
1 1/2 tsp salt
Dash pepper
1 tsp Worcestershire sauce
1 egg, beaten
1/2 cup milk
1/4 cup salad oil
1/4 cup flour
1 Tbsp paprika
1 1/2 tsp salt
1/8 tsp pepper
2 cups boiling water
3/4 cup sour cream
Combine first 10 ingredients. Add milk; mix thoroughly. Chill 2 hours, then shape into walnut-size balls. Heat oil in skillet; brown meat balls on all sides in it, not too many at a time, transferring to plate to keep warm as they brown; stir into oil the flour, and next 4 ingredients. Cook while stirring, until smooth; add meat balls and heat in gravy. Stir in sour cream, then serve. Makes 6 servings.
For 2: Use 1/2 egg; halve each remaining ingredient; make as directed.

Meat Loaf
(Beef Loaf-Basic Recipe)
2 cups soft bread crumbs
3/4 cup minced onion
1/4 cup minced green pepper
2 eggs
2 lbs chuck, round or rump beef, ground
2 Tbsp bottled horseradish
1 Tbsp salt
1/4 cup milk
1/4 cup catchup
1 tsp dry mustard
1/2 cup catsup
1. Heat oven to 400F. For a meat loaf with a browned exterior, grease a shallow baking pan. (Or use glass ovenware platter.)
2. Prepare bread crumbs. (Remove crusts if desired.) Mince onion and green pepper.
3. Break eggs into large bowl; beat slightly with fork. Add meat; toss very lightly until just blended. (Over mixing tends to toughen the loaf.) Add bread crumbs, green pepper, and onion; measure horseradish and next 4 ingredients into meat; combine lightly but well with fork.
4. Shape meat into an oval loaf right in the bowl; then turn on greased pan and smooth into shape. Spread meat with 1/2 cup catchup. Bake in a moderate hot oven of 400F 40 minutes.
5. To serve hot, lift out and transfer meat loaf with two spatulas to a heated platter. Or cool, chill and serve sliced cold. Makes 6 servings.
Note: If a soft, moist exterior is preferred, bake meat loaf as directed above, in greased 9″x5″3″ loaf pan. Pour juices from pan after baking. Unmold meat loaf on cake rack, then place right side up on heated platter. Use juices for making gravy, if desired.

Monkey Rarebit
2 cups soft day old bread crumbs
2 cups bottled milk or 1 cup evaporated milk and 1 cup water
1 lb grated process American Cheddar cheese (4 cups)
2 tsp bottled thick meat sauce (rather thick in consistency like A1)
1/2 tsp dry or prepared mustard
3/4 tsp salt
1/8 tsp pepper
6 slices toast
Soak bread crumbs and milk in top of double boiler 5 min. Add cheese and next 4 ingredients. Cook over boiling water, stirring, until cheese is melted. Serve on toast. Makes 6 servings.
*For 2: Halve each ingredient; make as directed.

Piquante Broiler
1 1 1/2 -2 lb drawn broiler (chicken)
1 tsp salt
1/4 cup salad oil or fat
1/4 cup butter or margarine
1 tsp prepared mustard
1 tsp vinegar
1/2 tsp paprika
1/2 tsp salt
3/4 cup soft bread crumbs
2 Tbsp butter or margarine
Order broiler split in half. Clean, wash, dry. Sprinkle with 1 tsp salt then brown on all sides in salad oil in skillet. Meanwhile, cream butter with next 4 ingredients. Remove chicken to 2 qt covered casserole; spread butter mixture thickly over it. Sprinkle with crumbs mixed with 2 Tbsp butter. Cover; bake in hot oven of 450F 40 minutes, or until tender, and crumbs brown. Makes 2 servings. A 3 lb fryer, cut up or quartered, may be cooked in same way. Makes 3-4 servings.

Stuffing (Multiple choices)
Bread Stuffing for Poultry (Basic Recipe)
1/2 cup butter, margarine, fat or salad oil
1/4 cup minced onion
1 1/2 qts lightly packed crumbs or cubes from day old bread (6 cups)
3/4 tsp salt
1/2 tsp poultry seasoning
1 tsp celery seed
3 Tbsp minced parsley (optional)
1/8 tsp pepper
Melt butter in large skillet. Add onion and simmer until tender, but not browned. Meanwhile, combine remaining ingredients in a bowl. Add to onion and heat well, without browning, stirring frequently. Stuffs crop and body cavity of a bird weighing about 4 lbs drawn weight (minus head, feet and organs).
To vary: Dried thyme, marjoram, or sage may replace poultry seasoning.

Western Salad Bowl
3/4 cup salad or olive oil
2 peeled cloves garlic
2 cups small bread cubes
2 qts salad greens (about 2 heads romaine)
6 Tbsp salad or olive oil
1 Tbsp Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
1/2 cup grated Parmesan cheese
1/4 cup crumbled blue cheese
1 raw egg
3 1/2 Tbsp lemon juice
Combine 1/4 cup oil with garlic, which has been quartered; let stand at room temperature several hours. Toast bread cubes until golden brown, in a shallow pan in slow oven of 300F, turning often with fork. Wash greens, dry well; tear into edible sized pieces in a salad bowl. Chill until just before serving. Add next 8 ingredients; toss well. Remove garlic from oil; discard it. Toss oil with toasted bread cubes. Add to salad, toss again; serve at once. Makes 4-6 servings. If desired, add 8 cup up anchovies with cheese.

Stale Bread
1. Use in Melba Toast, French Toast or Toasted Sandwiches. Or toast and top with creamed chicken, fish or meat dishes, rarebits, etc.
Melba Toast
Cut day old bread into 1/8″ slices, then in triangles. (Remove crusts, if desired.) Arrange, without overlapping, on cookie sheet; bake in moderate oven of 325F 15 minutes, or until golden and curled, turning once. Serve with soups, salads, or the main course.
Note: You can buy packed Melba Toasts.

French Toast
2 eggs
1/2 tsp salt
1 Tbsp granulated sugar
1/4 cup milk
Butter or margarine
6 slices white, whole wheat or French bread
Break eggs into shallow dish. Beat lightly with fork. Stir in salt, sugar and milk. Heat a little butter in skillet. QUICKLY dip bread slices, one at a time, into egg mixture; turn until just well coated. Remove at once to skillet; brown on both sides, turning once.
Serve at once with bacon or ham or with butter and table syrup, molasses, jelly, jam, marmalade, honey, applesauce or powdered sugar and a sprinkle of lemon juice. Makes 6 servings.
De Luxe French Toast: Make French Toast or Fluffy French Toast using light or heavy cream for milk; add 2 tsp sherry with cream.
Fluffy French Toast: Separate eggs in French Toast. Add salt and sugar to whites; beat until stiff but not dry. Beat yolks until thick and lemon colored; add milk. Fold whites into yolks. Dip bread slices into it and proceed as directed in French Toast directions.

Toasted Sandwiches
There are several ways to prepare toasted sandwiches.
In broiler oven: Brush outsides of filled sandwiches with melted butter or margarine; toast in broiler oven, turning once.
In sandwich toaster: Brush outsides of filled sandwiches with melted butter or margarine; toast in sandwich toaster as directed.
In skillet: Melt a little butter or margarine in a skillet and toast filled sandwiches on both sides in it until golden brown.
In toaster: Prepare toast; spread with butter, then sandwich filling.
Filled Toasted Sandwiches
American Cheese: Cover half of slices with thinly sliced American or spreading cheese. Spread with mustard, or sprinkle with barbecue sauce. Top with remaining slices, then toast.
Apricot Sandwiches: Boil 1/2 cup dried apricots, uncovered, with 1 cup water and 1/4 cup sugar 10 min; cover, simmer 15 min. Remove from heat; stir to paste. Cool; use to fill 6 sandwiches, sprinkling each lightly with cinnamon. Toast.
Cottage Cheese & Celery: Combine 1 lb cottage cheese, 1/2 cup minced celery, 2 tsp minced onion, 1/2 tsp salt, speck pepper and 1/8 tsp Worcestershire sauce. Sprinkle with chopped parsley. Use as spread for hot toast. Makes enough for 8 open sandwiches.
Mushroom Sandwiches: Wash 1/2 lb fresh mushrooms; chop fine. Add 2 tsp minced onion; saute in 1 Tbsp butter or margarine until golden brown. Add 1 Tbsp cream or top milk, 1/8 tsp salt and dash paprika. Use to fill 6 sandwiches. Toast.
Open Bacon & Cheese: Cover bread slices, toasted on one side, with thinly sliced American cheese on untoasted side. Spread lightly with chili sauce. Top with a few diced raw bacon bits. Broil until cheese is melted and bacon is crisp.
Salmon or Tuna Salad: Mix 1 small can salmon or grated tuna with 2 Tbsp bottled horseradish , 2 Tbsp mayonnaise and salt and pepper to taste. Use to fill 10 sandwiches. Toast.
Tongue & Relish Sandwiches: Slice 1 (12 oz) jar tongue; use to fill 6 sandwiches, spreading 2 tsp pickle relish on each. Toast.
2. Rub slices with a cut clove of garlic; spread with butter; then toast under broiler. Nice with salad, soup or main course.
3. Prepare as in Dried Bread Crumbs. Use for scalloped dishes, croqueuettes, sauteed fish, etc. Also see Italian Spaghetti, California Style and Burgundy Meat Balls.

Bread Crumbs
Dried: Dry out slices of stale bread in very slow oven of 250F until crisp but not brown. Or let stand at room temperature until thoroughly dry. Then put slices into clean, strong paper bag; roll with rolling pin to fine crumbs. Or pat through food chopper, using fine blade. (Tie paper bag on blade end of chopper so crumbs fall directly into it.) Keep, covered, in refrigerator to use in coating croquettes, etc. Or buy packaged crumbs or use ready to serve cereal, crushed with rolling pin.

Leftover Cake
Slice and top with custard sauce, chocolate sauce, fruit, ice cream, etc. If stale, remove frosting; cut cake in strips; toast under broiler; serve with dessert or tea. Or use in:
Bavarian Charlotte
Line mold or molds with sponge cake strips or lady fingers; spoon in Bavarian cream or any variation. Bavarian Cream (Basic Recipe)
1 cup milk
1 envelope unflavored gelatin (1 Tbsp)
1/4 cup cold water
2 eggs, separated
Pinch salt
2 Tbsp granulated sugar
1/4 cup granulated sugar
1 cup heavy cream, whipped
1 tsp vanilla flavoring or rum to taste
Scald milk in double boiler. Sprinkle gelatin on cold water; let soften 5 min. Stir together egg yolks, salt, 2 Tbsp sugar; slowly stir in milk; add softened gelatin. Return to double boiler; cook over hot not boiling water, stirring until mixture coats spoon. Remove at once. Chill until small amount mounds when dropped from spoon. Beat egg whites until they form moist peaks when beater is raised. Add 1/4 cup sugar gradually, beating until stiff. Fold into gelatin with whipped cream and vanilla. Turn into bowl, 1 1/2 qt mold or 6-8 custard cups or molds. Chill until set, then spoon into sherbet glasses or unmold.
Serve plain. Or top with shredded coconut and green creme de menthe or crushed strawberries or raspberries, sliced peaches, canned cherries flavored with brandy, Hot Fudge Sauce, Rum Butter Sauce or Cinnamon Cherry Sauce. Makes 6-8 servings.
Chocolate Bavarian Cream: Make Bavarian Cream melting 2 sq (2 oz) unsweetened chocolate in milk; beat smooth with hand beater. Increase sugar to 1/2 cup; stir 1/4 cup into egg yolks, add 1/4 cup to egg whites, while beating. Almond flavoring may replace vanilla.
Coffee Bavarian Cream: Make Bavarian Cream scalding 1-2 Tbsp instant regular or decaffeinated coffee with milk.
Hot Fudge Sauce
2 sq (2 oz) unsweetened chocolate
1/2 cup water
1 1/2 cups corn syrup
1/8 tsp salt
1 tsp vanilla flavoring
Cook chocolate and water over low heat 2 min or until chocolate is melted and mixture is thick, stirring constantly. Remove from heat; slowly add corn syrup and salt. Simmer gently 10 min, stirring occasionally. Add vanilla. Serve hot or cold over ice cream, etc. Makes 1 2/3 cups.
Nutmeg Fudge Sauce: add 2 tsp nutmeg
Rum Sauce
3/4 cup granulated sugar
1 cup water
2 thin slices orange
2 thin slices lemon
1/4 – 1/2 cup white rum
Simmer sugar, water and fruits in small saucepan, covered, 5 min. Cool; add rum to taste. Serve over Babas. Makes 1 1/2 cups.
Cinnamon Cherry Sauce
1 No 2 can Bing cherries
1 cup syrup drained from cherries
6 thin slices lemon
1 Tbsp cornstarch
1 tsp cinnamon
2 Tbsp cold water
1/4 cup sherry (optional)
Drain syrup from cherries. Pour syrup into saucepan; add lemon; simmer 5 minutes, uncovered. Combine cornstarch and cinnamon; mix to smooth paste with cold water. Stir into syrup. Continue cooking, stirring, until slightly thickened. Remove lemon; add cherries. Remove from heat. Add sherry.
Serve on Steamed White puddings, vanilla ice cream, creamy rice pudding. Makes 6 servings.

Butterscotch Ice Cream Cake
Set control of automatic refrigerator at coldest setting. Place a layer of sponge, angel or plain cake strips in bottom of freezing tray. Spread with 1 pint vanilla, coffee or chocolate ice cream. Freeze in automatic refrigerator until firm. Serve in squares with Butterscotch sauce and toasted almonds.
Butterscotch Sauce
1 cup brown sugar, firmly packed
1/4 cup top milk
2 Tbsp white corn syrup
3 Tbsp butter or margarine
Combine all ingredients in a saucepan. Heat to boiling, while stirring, then boil to 220F on candy thermometer; or boil 3 min. Serve over ice cream, Cream Puffs, Cottage Pudding. Makes 6 servings.
For 2: Halve ingredients. Make as directed; boil to 220F or 1 1/2 min.

Cake Crumb Pudding
1 qt bottled milk or 2 cups evaporated milk and 2 cups water
2 cups stale bread crumbs or cubes (or cake crumbs)
2 eggs
1/4 cup granulated sugar
1/4 tsp salt
1/4 tsp nutmeg
1 Tbsp vanilla flavoring or 1 tsp almond flavoring
2-4 Tbsp melted butter or margarine
1. Heat oven to 350F. Grease a 1 1/2 qt casserole.
2. Partially fill base of double boiler with water; set top in place; pour in milk; cover. Heat until tiny bubbles appear around edges of milk.
3. Remove milk from heat, stir in bread crumbs, and set aside.
4. Break eggs in casserole. Beat slightly with fork; stir in sugar, salt.
5. Slowly stir in milk mixture, then nutmeg, vanilla and butter.
6. Set casserole in baking pan; then fill baking pan with warm water up to 1″ from top of casserole.
7. Bake in moderate oven of 350F 75 minutes or until a silver knife inserted in center of pudding comes out clean.
Serve warm or cold with cream, whipped cream, Lemon Sauce, Hard Sauce or sweetened crushed strawberries, flavored with almond flavoring. Or top with bits of jelly. Makes 6-8 servings.

Chocolate Refrigerator Cake (For a party)
1 pkg semisweet chocolate pieces
2 Tbsp granulated sugar
3 Tbsp cold water
3 eggs, separated
1 cup heavy cream, whipped
1 tsp vanilla flavoring
18 lady fingers, split or strips of sponge cake
Melt chocolate in double boiler. Stir in sugar and water. Remove from heat. Stir gradually into egg yolks; beat smooth with spoon. Cool. Beat egg whites stiff, and fold into chocolate mixture. Fold in cream and flavoring. Arrange some ladyfingers on bottom of 10x5x3″ loaf pan; pour in some of chocolate mixture. Then alternate layers of ladyfingers and chocolate mixture until used up, having ladyfingers on top. Chill in refrigerator 24 hours. Serve in slices with or without whipped cream. Makes 12 servings.
For 6: Use 1/2 cup chocolate pieces, 2 small eggs; halve each remaining ingredient. Arrange in 1 qt casserole. Make as directed.

Frozen Chocolate Russe
1 tsp unflavored gelatin
4 1/2 tsp cold water
1/3 cup heavy cream
2/3 cup heavy cream
1/2 cup canned chocolate syrup
*1 doz small ladyfingers
*Sponge cake strips may replace ladyfingers
Set cold control of automatic refrigerator at coldest setting. Sprinkle gelatin on cold water; let soften 5 minutes. Scald 1/3 cup cream; remove from heat, add gelatin; stir until dissolved. Cool. Whip 2/3 cup cream until almost stiff. Add gelatin mixture and chocolate syrup, very slowly, beating constantly until well blended. Line bottom and sides of freezing tray with split ladyfingers; pour chocolate mixture over them. Place rest of ladyfingers on top; freeze, without stirring until firm. Makes 4 servings. Note: To serve 8, make twice recipe; freeze in 1 or 2 trays. To vary 1 well beaten egg ma replace gelatin and water.
Frozen Chocolate Russe with Sherry: Make Frozen Chocolate Russe sprinkling 2 Tbsp sherry on the ladyfingers.

Ice Cream Shortcake
Grate rind of 1 orange; squeeze out juice. Lay 8 chocolate wafers, quartered in freezing tray of automatic refrigerator. Sprinkle on orange juice. Cover with 1 pint softened vanilla ice cream; top with rind. Freeze 1 hour or until firm. Serve in squares. Makes 4 servings.

Ice Cream Snowballs
White Layer Cake
Hot Fudge Sauce
1 pint vanilla ice cream
Use day old cake. Frost 1 1/2 layers to serve as cake. Reserve 1/2 layer. Also make and chill Fudge Sauce. Just before serving, remove crusts from 1/2 cake layer; crumble into soft crumbs in bowl. With ice cream scoop, scoop out balls of ice cream; or spoon out rounded spoonfuls; roll in crumbs. Arrange on serving plates; drizzle on fudge sauce. Makes 4-6 servings. To vary: roll ice cream balls in grated fresh or shredded coconut or chopped nuts.
Snowball Quickies
Bakers’ pound cake may be substituted for White Cake.

Triffle (Basic Recipe)
2 cups stale cake, cut in small cubes
1/4 cup currant or grape jelly
Custard Sauce using 3 eggs
Place 1/3 cake cubes in bottom of a bowl; dot with a tablespoon jelly. Add 1/2 remaining cake cubes; dot with remaining jelly. Top with remaining cake; pour chilled custard over all. Chill.
Serve in individual dishes, each topped with a bit of jelly, or a few toasted almonds or whipped cream. Makes 4-5 servings.
Individual Trifles: Spread strips of sponge cake with jelly and arrange in sherbet glasses as in Trifle. Pour in Custard Sauce and chill.
Sherry Triffles: Make individual triffles; omit jelly. Add sherry to taste to Custard Sauce; omit vanilla. Top with whipped cream.
Custard Sauce I (3 eggs or 6 egg yolks)
(Basic Recipe – Step by Step Method)
2 cups bottled milk or 1 cup evaporated milk and 1 cup water
3 eggs or 6 egg yolks
3-4 Tbsp granulated sugar
1/4 tsp salt
1 tsp vanilla or 1/2 tsp almond flavoring
1. Partially fill base of double boiler with water. Set top in place; pour in milk; cover.
2. Heat milk until tiny bubbles appear around edge.
3. Break eggs or egg yolks in a medium bowl. Beat slightly with a fork, then stir in sugar (amount depends on taste) and salt.
4. Add hot milk slowly, stirring constantly, to avoid cooked egg specks.
5. Pour back into double boiler. Cook over hot, not boiling water, while stirring constantly, until thick enough to “coat” a spoon with a thin film of custard.
6. Then remove custard at once from hot water, and pour at once into a cool bowl. Let cool, add vanilla; cover and chill thoroughly. Try to make Custard Sauce a day before, as thorough chilling makes it more delicious. Serve on Snow pudding, fruit, cake, etc. Makes 2 cups.
Note: If custard is not smooth when done, strain. If it should curdle, set pan in cold water and beat vigorously with an egg beater. This restores smoothness, but may make custard a little thinner.
To vary: add 1/4 cup shredded coconut.
Custard Sauce II (using 2 egg whites): Make 1/2 recipe of Custard Sauce I using 2 egg yolks. If desired, add 2 tsp grated orange rind.
Custard Sauce de Luxe: Make Custard Sauce I, substituting 1 cup cream for 1 cup milk. Use 3 or 4 egg yolks. Add 1 Tbsp flour to sugar. Cook in double boiler until consistency of heavy cream.
Holiday Custard Sauce: Omit vanilla in Custard I or II, or Custard Sauce de Luxe. Add brandy, sherry or rum to taste. Nice serve over coffee ice cream, with a sprinkling or grated chocolate.

Leftover Egg Whites
Store, covered, in refrigerator. Use same day or next as follows: One cup egg whites equals about 8-11 whites.

Angel Cake (10-12 egg whites)
1 1/4 cups egg whites (10-12)
1 cup sifted cake flour
1/2 cup sifted granulated sugar
1/4 tsp salt
1 1/4 tsp cream of tartar
1 cup granulated sugar
1 tsp vanilla flavoring
1/4 tsp almond flavoring
1. About 1 hour before using, remove eggs from refrigerator and separate putting 1 1/4 cups whites in a large bowl. Allow whites to warm up to room temperature before making cake- they whip up lighter, giving increased fitness of grain and delicacy to cake.
2. Heat oven to 375F.
3. Sift some cake flour onto a large piece of waxed paper. Measure 1 cup back into sifter.
4. Using 2 pieces of waxed paper to save bowls, sift flour and 1/2 cup sugar together 4 times.
5. Beat egg whites and salt with hand beater until foamy. Sprinkle in cream of tartar and continue beating until whites are stiff enough to stand in soft peaks, but still moist and glossy.
6. Then add 1 cup sugar in four additions, sprinkling 1/4 cup at a time over whites and beating 25 strokes or turns.
7. Add flavorings and beat 10 strokes or turns.
8. Then sift in flour mixture, 1/4 at a time as follows: Fold in flour lightly, with a wooden spoon, flat wire whisk or rubber bowl scraper; turn bowl gradually, and use 15 complete fold over strokes for each addition. With last addition use 10 extra strokes or turns.
9. Pour batter into an ungreased 10″ tube pan.
10. Bake in a moderately hot oven of 375F 30-35 minutes.
11. When done, remove from oven, invert on wire rack; let stand 1 hour or until cold. (The cell walls are so delicate, they shrink if cake is removed while still warm and lessen the volume.)
12. When cold, tilt cake pan on its side; carefully pull cake from sides of pan and around center tube with spatula. Then invert cake on cake rack and lift off pan. If cake doesn’t turn out readily, loosen it again. Then turn cake right side up.
Serve dusted with powdered sugar. Or frost with Orange Glaze, or whipped cream, sprinkled with shredded coconut; garnish plate with berries. Or split in 3 layers; fill with Chocolate or Coffee whipped cream. Or serve cut in wedges, topped with sliced peaches or berries and ice cream sauce.
Orange Glaze
1 cup sifted confectioners sugar
1 Tbsp grated orange rind
1 Tbsp grated lemon rind
2 Tbsp orange juice
1 tsp lemon juice
Combine all ingredients and stir until blended. Frosts tops and sides of 10″ sponge or angel food cake thinly.
Chocolate or Coffee Cream (Flavored Whipped Creams)
Unsweetened Whipped Cream: Best chilled, heavy cream with hand or electric beater until it holds its shape and beater leaves tracks – no longer. Overbeating causes curdling. In hot weather, chill bowl and beater.
Sweetened Whipped Cream: Allow 2-4 Tbsp granulated sugar to 1/2 pint (1 cup) heavy cream. Beat cream until it begins to thicken. Add sugar gradually, and 1/4 tsp vanilla or almond flavoring or sherry to taste, while beating until cream just holds shape – no longer.
Salted Whipped Cream: Add pinch salt to unsweetened whipped cream.
Chocolate Whipped Cream: Place 2 Tbsp cocoa and 2 tsp granulated sugar in bowl; add 1 cup heavy cream. Beat until it just mounds.
Coffee Whipped Cream: Place 2 tsp instant coffee in bowl; add 1 cup heavy cream. Beat until it just mounds. Nice on anything chocolate.
Note: In our recipes “1 cup heavy cream, whipped” means to whip 1 cup heavy cream. 1 cup heavy cream yields about 2 cups whipped.
Ice Cream Sauce
1 egg
1/4 cup sugar
Pinch salt
2/3 cup melted butter or margarine
1 tsp vanilla flavoring or brandy
1 cup heavy cream
Beat egg lightly; add sugar and salt; and beat well; beat in butter gradually; add vanilla. Whip cream until stiff; fold in egg mixture. Serve chilled, with Devil’s Food Pudding. Steamed Chocolate Puffs, etc. Makes 10-12 servings.
Frozen Ice Cream Sauce: 1/2 hour before serving, pour Ice Cream Sauce into tray of automatic refrigerator; freeze until half frozen.

Apple Snow
Dash nutmeg
Pinch salt
1 tsp vanilla flavoring
1 2/3 cup unsweetened applesauce
2 egg whites
1/4 cup granulated sugar
Add nutmeg, salt, vanilla to applesauce; chill. A short time before serving; beat egg whites until they peak when beater is raised. Add sugar slowly, beating until stiff. Fold into applesauce.
Serve with cream or whipped cream, or with twice recipe Custard Sauce III made from 2 egg yolks. Makes 5-6 servings.
For 2 or 3: Halve each ingredient and make as directed.
Prune Snow: Make Apple Snow substituting 1 1/4 cups sieved, cooked prunes for applesauce. Add 2 Tbsp lemon juice and 1/8 tsp cinnamon for vanilla. Reduce sugar to 3 Tbsp.
Custard Sauce III (1 egg yolk or 1 whole egg)
Pinch salt
2 Tbsp granulated sugar
2 tsp flour
1 egg yolk or 1 whole egg, beaten
1 cup milk
1/2 tsp vanilla flavoring
Mix salt, sugar and flour in double boiler; stir in egg, then milk. Cook over boiling water until thick – about 5 min- stirring. Remove, cool, add vanilla; chill. Makes 2 cups.

Baked Alaska
* 1 piece of thin sponge cake 8x6x1
3 egg whites
6 Tbsp granulated sugar
1 qt brick ice cream
Have piece of cake, use as base, 1/2″ larger, all the way round, than ice cream. Place cake on brown or white paper, 1/2 ” larger than cake on cookie sheet. Beat egg whites with hand or electric beater until they stand in peaks when beater is raised. Add sugar slowly, while beating until stiff and glossy. Quickly place very firm ice cream in center of cake. Immediately cover completely with meringue- cover all sides and cake to very edges. Bake in hot oven of 450F 4-5 minutes, or until a delicate brown. Take from oven; immediately slip 2 spatulas between Baked Alaska and paper; transfer Baked Alaska to chilled serving platter. Serve at once, cut in slices. Makes 6-8 servings.
To vary: Just before baking; sprinkle toasted slivered almonds, chocolate shavings or coconut on meringue.
*or angel or chocolate cake or a pan of uncut brownies

Corn Flake Macaroons
2 egg whites
1 cup granulated sugar
1 tsp vanilla flavoring
1 cup shredded coconut
2 cups corn flakes
1/2 cup chopped walnuts
Heat oven to 400F. Beat egg whites stiff. Add sugar slowly, continuing to beat. Fold in rest of ingredients. Drop by rounded teaspoonfuls, 1/2″ apart, on greased cookie sheets. Bake in moderately hot oven of 400F 15 minutes or until browned. Makes 3 dozen.

Divinity Fudge
2 1/3 cups granulated sugar
2/3 cup white corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
1 cup chopped nuts
1/2 tsp vanilla flavoring
Stir first 4 ingredients together in a saucepan over low heat, until sugar is dissolved. Boil, without stirring, to 265F on candy thermometer or until little mixture, dropped in cold water, forms hard, almost brittle ball. (If sugar crystals form on sides of pan, remove with wet cheesecloth, wrapped around tines of fork.) Remove syrup from heat; slowly pour over stiffly beaten egg whites, while beating with hand or electric beater until mixture loses its gloss and a small amount, dropped from spoon, holds its shape. Add nuts and vanilla; pour into greased 9x9x2″ pan. Cool. Cut into squares. Makes about 1 1/2 lb.

Double Boiler Frosting (or 7 minute frosting)
2 egg whites, unbeaten
1 1/2 cups granulated sugar
1/3 cup water
Dash salt
2 tsp white corn syrup or 1/8 tsp cream of tartar
1 tsp vanilla flavoring or 3/4 tsp vanilla, 1/2 tsp almond and 1/4 tsp orange flavoring
1. Partially fill base of double boiler with water; cover; bring to boil.
2. In double boiler top (do not place it over water), combine all ingredients but vanilla. Beat with egg beater 1 min or until well blended. Then set in place over rapidly boiling water.
3. Beat mixture constantly with egg beater at full speed, while cooking for 7 min or until it hangs in stiff peaks on beater when it is withdrawn. Frequently scrape insides and bottom of double boiler with rubber bowl scraper or spatula.
4. Remove double boiler top from boiling water; add vanilla; beat until thick enough to spread – about 1-2 minutes. Don’t scrape pan too closely- frosting may sugar.
Fills and frosts 2 8″ or 9″ layers or an 8x8x2″ cake generously, or 2 dozen small cupcakes.
Fills a 15x 10″ sponge cake roll.
Chocolate Double Boiler Frosting: Make Double Boiler Frosting. When thick enough to spread in step 4, gently fold in (do not beat) 2 or 3 sq (2 or 3 oz) Add vanilla.
Fills and frosts 3 8″ layers or 2 9″ layers. This frosting mounds and remains soft with no crust. Makes 1/2 recipe to fill and frost 1 9″ layer, cut in halves.
Fluffy Chocolate Frosting: Melt 3 sq (3 oz) unsweetened chocolate; cool. Fold (do not beat) into fluffy frosting, just before spreading.

Fluffy Hard Sauce
1/3 cup butter or margarine
1 cup sifted confectioners’ sugar
1 tsp vanilla flavoring
Pinch salt
Work butter with spoon or beater until light and creamy. Then add sugar gradually, while continuing to work until light and fluffy. Add vanilla, a little at a time, and salt. Fold in 1/4 cup heavy cream, whipped, then chill.

Frozen Pudding
2/3 cup granulated sugar
3/4 cup water
3 egg whites
1 pt heavy cream
1 tsp vanilla flavoring
1/4 cup coarsely chopped canned pineapple
1/4 cup candied cherries, coarsely cut
1/4 cup Sultana raisins, cut fine
Set cold control of automatic refrigerator at coldest setting. Boil sugar and water to 230F, on candy thermometer, or until a little of mixture threads wen dropped from spoon. Beat egg whites and cream in separate bowls until stiff. Pour syrup slowly over beaten egg whites, beating until cool. Fold in whipped cream, vanilla, fruits. Turn into freezing tray; freeze without stirring until firm. Makes 8-10 servings.

Fruit Juice Foam Cocktail
1/3 cup cold water
1/3 cup granulated sugar
1/3 cup lemon juice
1/3 cup orange juice
1 Tbsp bottled or fresh lime juice
1 egg white
2 cups finely crushed ice
Combine all ingredients in a shaker, or in a tightly covered preserve jar, and shake until light and frothy. Pour into cocktail glasses and serve. Makes 4 servings.

Graham Cracker Crust (Baked)
1 cup fine graham cracker crumbs
1/4 cup granulated sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1 1/2 Tbsp butter or margarine
2 Tbsp egg whites
Heat oven to 350F. Crush crackers fine with rolling pin; measure 1 cup. Combine with next 4 ingredients. Work in butter with a spoon until well-blended. Beat egg white slightly with fork; stir into mixture. With back of spoon, press mixture into bottom and to sides of well-greased 9″ pie plate. Do not spread up on rim. Bakein moderate oven of 350F 5 minutes. Cool; fill. Makes 1 9″ pie shell.

Honey Nougat Frosting (2 egg whites)
2 egg whites, unbeaten
1 1/2 cups granulated sugar
1/4 cup cold water
2 Tbsp white corn syrup
2 Tbsp honey
1/4 tsp cream of tartar
1/8 tsp salt
1/2 tsp vanilla flavoring
1/4 cup chopped, toasted almonds (optional)
Combine first 7 ingredients in double boiler top; stir until well mixed. Place over rapidly boiling water and beat constantly with hand beater until mixture peaks from end of beater (about 7 minutes). Remove from heat, add vanilla; beat until thick enough to spread.
Fills and frosts 2 9″ layers. Sprinkle nuts on sides or top of cake. Nice on cupcakes and cakes to be decorated with nuts, peels, etc.

Hot Cross Buns
1 cup milk, scalded
1/2 cup shortening
1/3 cup granulated sugar
1 tsp salt
1 tsp granulated sugar
2 Tbsp lukewarm water
1 pkg dry or compressed yeast
1 egg, beaten
3/4 cup seedless raisins
1 tsp cinnamon
1/4 tsp allspice
About 3 1/2 – 4 cups sifted all purpose flour
Melted fat
1 egg white, slightly beaten
1 cup confectioners’ sugar
2 Tbsp hot water
1/2 tsp vanilla flavoring
Combine first 4 ingredients in large mixing bowl. Cool to lukewarm. Mix 1 tsp sugar until lukewarm water. Sprinkle yeast in it. Let stand 5-10 minutes until dissolved. Stir up; add to milk with egg, next 3 ingredients, and as much flour as can be stirred into dough – about 3 1/2 cups. Place in clean, greased bowl. Brush with melted fat; cover with towel; let rise in warm place (80-85F) until double in bulk. Turn on lightly floured board, knead 1 min.; shape into 2″ balls. Arrange, side by side, in greased 9″ x 9″ x 2″ pan, or on cookie sheet. Snip deep cross in each bun with greased scissors. Brush with egg white; cover with towel; let rise in warm place until double in bulk. Bake in hot oven of 425F 25 min or until done. cool on wire rack; fill crosses with combined last 3 ingredients. Makes 16.
To vary: Add 3 Tbsp finely chopped, candied orange or lemon peel and 3 Tbsp finely chopped citron, with milk and egg.

Ice Cream Pie
Easy Flaky Pastry
3 egg whites
6 Tbsp granulated sugar
1 1/2 – 2 pts ice cream (any flavor)
Line 9″ pie plate with pastry, having fluted edge. Bake in hot oven of 450F 15-18 min. Cool; chill in refrigerator. Just before serving, beat whites until quite stiff. Add sugar, slowly, continuing to beat until stiff but not dry, using hand or electric beater at high speed. Fill pie shell with ice cream; completely cover surface of ice cream with meringue. Bake in very hot oven of 500F for 2-3 minutes, store at once in refrigerator. Makes 6 servings.

Chocolate Marble Cake (3 egg whites)
(have eggs, milk & shortening at room temperature)
1 sq (1 oz) unsweetened chocolate, melted
2 Tbsp water
1 Tbsp granulated sugar
1/4 tsp baking soda
1/2 cup emulsifier type (quick mix) shortening (like Crisco or Spry)
2 cups sifted cake flour
2 1/2 tsp double acting baking powder*
3/4 tsp salt
1 cup granulated sugar
3/4 cup milk
1 tsp vanilla flavoring
3 egg whites
1/4 cup granulated sugar
*If using a tartrate baking powder (check can label), use 3 1/2 tsp and add during the last 1 min of beating.
Heat oven to 375F. Line a 10x10x2″ or 9x9x2″ cake pan with waxed paper on bottom, then grease paper. Melt chocolate in small saucepan; stir in water, 1 Tbsp sugar, soda. Cool. Measure shortening into mixing bowl. Stir just enough to soften. Now sift flour, baking powder, salt and 1 cup sugar into same bowl. Add milk and vanilla , and mix until all flour is dampened. Then beat briskly with a spoon -300 full strokes, or 2 min. – counting only actual beating strokes or time. (A stroke is once around the bowl with spoon in a beating-stirring motion.) Beat egg whites with egg beater or electric beater at high speed until foamy. Add 1/4 cup sugar gradually, beating only until egg whites will hold up in soft peaks. Add to flour mixture, then beat with spoon 150 full strokes, or 1 min. (Scrape bowl and spoon often during mixing.) Remove1/4 of cake batter to small bowl, add chocolate mixture and mix only enough to blend.
Put the 2 batters, by spoonfuls, in cake pan, alternating plain and chocolate. With knife cut carefully through batter ONCE in wide zigzag course. Bake in moderately hot oven of 375F 30 minutes, or until done. Cool on wire rack 10-15 min; remove from pan; remove paper.
In using electric batter: Make as above, using beater at low to medium speed for same time periods. Scrape bowl and beaters often.
Options to frost with:
Double boiler frosting
Chocolate fluff frosting
Orange butter frosting
Coconut frosting
Hungarian chocolate frosting

Marshmallow Sauce
1/2 cup granulated sugar
1/4 cup water
8 marshmallows
1 egg white
1/2 tsp vanilla flavoring or drop oil of peppermint
Boil sugar and water together 5 min. Add marshmallows, cut up with scissors. Beat egg white until it just peaks when beater is raised. Slowly fold marshmallow mixture into it. Add vanilla, then tint green. Serve hot or warm on Devil’s Food Pudding. Makes  6 servings.

Meringue for Pies (step by step method)
3 egg whites
1/4 tsp salt
1/2 tsp vanilla flavoring or 1/4 tsp almond flavoring
6 Tbsp granulated sugar
1. Use eggs several days old, as they whip up better. Separate them, putting whites in a large bowl.
2. Heat oven to 375F.
3. Add salt and vanilla to 3 egg whites. Beat with hand or electric beater until they form rounded peaks, when beater is withdrawn.
4. Then add sugar in 1 tbsp portions, beating well after each addition. When all sugar has been added, continue beating until just stiff and glossy, with all sugar dissolved, but not dry.
5. Pile meringue on thoroughly cooled pie filling in pie shell, placing tablespoonfuls of meringue around edge of pie, close together, and close to edge of pie. Leave no spaces between meringue and edge of pie; meringue will be less likely to “weep” or shrink.
6. Then heap rest of meringue in center, pushing it out to meet border just formed. Leave surface of meringue attractively irregular.
7. Bake in moderately hot oven of 375F to a delicate brown – 10-12 minutes.
8. Remove from oven and cool in pie plate, on cake rack, at room temperature away from drafts, to help prevent weeping. Do not cool in refrigerator. Makes enough meringue for one 9″ pie.
Meringue for 1 8″ pie: Use 2 egg whites, 1/4 cup granulated sugar, and 1/4 tsp vanilla flavoring.
To Cut Meringue Pie: Use a thin-edged knife, which has been buttered, or drawn over a damp cloth, or dipped in cold water.

Meringue Kisses (Basic Recipe)
4 egg whites
1 cup sifted granulated sugar
1/2 tsp vanilla flavoring
Separate eggs about 1 hr before making meringues (or use leftovers); leave whites bowl at room temperature, so they beat up to good volume. Heat oven to 250F. Cover ungreased cookie sheets with heavy white parchment, until stiff enough to stand in moist (not dry) peaks, when beater is raised. Slowly beat in sugar, about a tablespoon at a time. Fold in vanilla. Beat mixture until stiff and glossy, not grainy. Shape with spoon, or pastry bag, in small mounds, about 2″ apart, on paper-covered cookie sheets. Bake in slow oven of 250F 30-35 minutes. Cool; remove with broad spatula. Makes about 40.
Brown & White Kisses: Make Meringue kisses, folding in 1 1/2 cups semisweet chocolate pieces.
Coconut Kisses: Make Meringue Kisses, folding in 1 cup moist shredded coconut.
Nut Kisses: Make Meringue Kisses, adding 1 1/2 cup peanuts and 2 Tbsp maple syrup. Or add 1 1/2 cups finely chopped almonds and 1/2 tsp almond flavoring. Or add 1 1/2 cups finely chopped nuts.
Meringue Glace’es: Make Meringue Kisses. Drop mixture by heaping tablespoons – 18 in all- about 2″ apart, on paper-covered cookie sheets. With small spatula, shape each mound into 2″ round about 3/4″ thick, smoothing sides, but leaving tops irregular. Bake in slow oven of 250F for 50 min. The meringues will be crisp and very delicately browned. Cool; then remove from paper with broad spatula.
To Serve: Put 2 meringue glace’es together with a scoop of ice cream or whipped cream between. Spoon fresh sweetened berries, or chocolate or caramel sauce over all. Makes 9 glace’es.

Meringue Pie Shell
1/2 cup granulated sugar
1/8 tsp cream of tartar
2 egg whites
Heat oven to 275F. Sift sugar and cream of tartar together. Beat egg whites with hand or electric beater until stiff, not dry. Add sifted ingredients slowly, beating continuously until smooth and glossy. Use to line bottom and sides of well-greased 9″ pie plate, keeping center hollowed out to 1/4″ thickness; do not spread meringue on rim. Bake at 275F about 1 hour or until lightly browned, and crisp to touch. Cool. Just before serving, fill with ice cream, or sliced sweetened strawberries, or ice cream topped with strawberries.

Pineapple Lemon Foam Cocktail
1 (1pt. 2oz) can pineapple juice (2 1/4 cups)
2/3 cup lemon juice
1/3 cup granulated sugar
1/2 cup water
2 egg whites
1 cup finely crushed ice
Combine all ingredients in a jar or shaker. Stir well; cover; shake until frothy. Pour into cocktail glasses. Makes 6 servings.

Pineapple Sherbet (Basic Recipe)
1/2 cup water
6 Tbsp granulated sugar
1/2 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp lemon juice
1 1/4 cups canned pineapple juice
1 egg white
2 Tbsp granulated sugar
Set cold control of automatic refrigerator at coldest setting. Boil 1/2 cup water with 6 Tbsp sugar to 218F on candy thermometer, or until syrupy (about 8 min). Meanwhile sprinkle gelatin on cold water; let soften 5 min; add to syrup; stir until dissolved. Add lemon and pineapple juice. Turn into freezing tray. Freeze until frozen 1″ in from edge of tray. Beat egg white until quite stiff; add 2 Tbsp sugar, continuing to beat until stiff. Beat sherbet with spoon until smooth but not melted; fold in beaten egg white. Freeze until just firm enough to spoon out for serving, stirring up well with spoon once before serving. Makes 4 servings.

Prune Snow & Maple Apple Snow (blogger comment- I remember this at primary school lunches in the 60’s)
Make Apple Snow
Dash nutmeg
Pinch salt
1 tsp vanilla flavoring
1 2/3 cup unsweetened applesauce
2 egg whites
1/4 cup granulated sugar
Add nutmeg, salt, vanilla to applesauce; chill. A short time before serving, beat egg whites until they peak when beater is raised. Add sugar slowly, beating until stiff. Fold into applesauce.
Serve with cream or whipped cream, or with twice recipe. Custard Sauce III made from 2 egg yolks. Makes 5-6 servings.
For 2-3 servings: Halve each ingredient, and make as directed.
Prune Snow: Make apple snow, substituting 1 3/4 cups sieved, cooked prunes for applesauce. Add 2 Tbsp lemon juice, and 1/8 tsp cinnamon for vanilla. Reduce sugar to 3 Tbsp.

Prune Whip, Baked (blogger comment: also a school lunch staple)
2 egg whites
1/4 cup granulated sugar
Pinch salt
1 cup sieve, pitted cooked prunes
1 tsp lemon juice
Custard sauce II
Heat oven to 300F. Beat egg white until they form moist peaks. Add sugar and salt slowly, beating stiff. Fold in prunes, lemon juice. Bake in greased 1 1/2 qt casserole, in slow oven of 300F 45 min.
Serve cold with Custard Sauce II, make from 2 leftover egg yolks. Or serve with whipped cream. Makes 4 servings.

Shrewsbury Drops
1 1/4 cups sifted cake flour
2 tsp baking powder
1/8 tsp salt
1/2 cup shortening
1/2 cup granulated sugar
1 egg, well beaten
1 egg white, slightly beaten
1 Tbsp granulated sugar
3/4 tsp cinnamon
15 blanched almonds
Sift together flour, baking powder, and salt. Work shortening with spoon until fluffy and creamy; add 1/2 cup sugar slowly, while continuing to work with spoon until light. Add 1 egg; mix. Add flour mixture to shortening mixture; blend well. Chill 1/2 hour. Heat oven to 375F. Drop chilled dough (allow 2 level tsp each) 2″ apart, on greased cookie sheets. Flatten each with bottom of glass covered with piece of damp cloth. Brush with egg white. Mix 1 Tbsp sugar with cinnamon; sprinkle a bit on top; top with almond. Bake in moderate hot oven of 375F  10 min. Makes 30.

Silver Layer Cake – Quick Method (4 egg whites)
(Have eggs, milk and shortening at room temperature)
2 cups sifted cake flour
1 1/3 cups granulated sugar
1 tsp salt
1/2 cup emulsified type (quick mix) shortening (like Spry or Crisco)
2/3 cup milk
1 tsp vanilla flavoring
3/4 tsp almond flavoring (optional)
1/4 tsp orange flavoring (optional)
3 1/2 tsp double acting baking powder
4 egg whites, unbeaten
1/3 cup milk
Heat oven to 350-360F. Line 2 8″ layer pans, 1 1/2″ deep or 2 9″ layer pans, 1 1/4″ deep, on bottom with waxed paper; grease paper. Sift cake flour, sugar and salt into mixing bowl. Drop in shortening. Pour in 2/3 cup milk, flavorings. Beat briskly with spoon – 300 full strokes or 2 min- counting only actual beating strokes or time. (A stroke is once around bowl with spoon in a beating-stirring motion). Quickly stir in baking powder. Add unbeaten egg whites and 1/3 cup milk. Beat with spoon 300 strokes or 2 min. Scrape bowl and spoon often during beating. Pour into pans. Bake in moderate oven of 350-360F for 30 min or until done. Cool on wire rack 10-15 min, before removing from pan and removing paper.

Snow Peak Frosting
3/4 cup white corn syrup
2 egg whites
Pinch salt
1 tsp vanilla flavoring
In small saucepan, heat syrup to boiling point. Beat egg white with hand or electric beater until stiff, but not dry. Add salt; slowly pour syrup over beaten whites, continuing to beat until frosting is fluffy and will hang in peaks from beater. Fold in vanilla.
Fills and frosts 2 8″ or 9″ layers. Stays soft and delicious at least 2 days.
Note: for sweeter frosting, substitute 1/4 cup granulated sugar and 2 Tbsp water for 1/4 cup of the corn syrup.
Lemon Snow Peak: Fill & frost 2 8″ or 9″ layers with lemon filling. Then frost cake with Snow Peak frosting.
Maple frosting: Make Snow-Peak frosting; use dark corn syrup. Use 1/2 tsp each vanilla & maple flavoring for vanilla.
Party Cupcakes: Frost cupcakes with Snow-Peak Frosting. Then decorate with shredded coconut, semi-sweet chocolate pieces, cinnamon drops, silver drage’es, or a drizzle of melted unsweetened chocolate.

Snow Pudding (Lemon Sponge)
(Basic Recipe – Step by step method)
2 tsp unflavored gelatin
1/4 cup cold water
1/2 cup granulated sugar
Pinch salt
1 cup hot water
1 tsp grated lemon rind
1/4 cup lemon juice
2 or 3 egg whites
1/4 cup granulated sugar
1. Sprinkle gelatin on cold water in large bowl. Let soften 5 min.
2. Add 1/2 cup sugar, salt, hot water; stir until gelatin is dissolved.
3. Next add lemon rind and lemon juice, and stir until well-blended.
4. Cool until a small amount mounds when dropped from spoon.
5. Beat egg whites until they form moist peaks when beater is raised. Add 1/4 cup sugar slowly, beating until stiff. Add to gelatin mixture, beating with a hand beater until thoroughly combined.
6. Pour into 1 qt mold or 5 or 6 individual molds or custard cups. Cool, then chill in refrigerator until set. Unmold as a gelatin dish or chill in bowl until set. Then spoon into serving dishes.
Serve with custard sauce II or 1/2 recipe of custard I made from egg yolks. Sliced berries, peaches, bananas, etc may top it. Or sprinkle with mace. Makes 4-5 servings.

Snowballs: Make snow pudding, increasing gelatin to 2 1/2 tsp. Spoon into 5 to 6 custard cups. Chill in refrigerator until set. Unmold; pile on serving plate. Spoon custard sauce II over top. Then drizzle on maple syrup. Makes 5-6 servings.

For 2 or 3: Use 2 egg whites and half of each remaining ingredients; make as directed.

Spiced Brazil Nut Chips
2 cups shelled Brazil nuts
2 cups water
3/4 tsp baking soda
1 1/2 tsp water
1 egg white, slightly
1 cup granulated sugar
1/2 tsp cinnamon
Cover nuts with 2 cups water; add baking soda; simmer 2 min. Remove skins while warm; slice nuts in half lengthwise. Stir 1 1/2 tsp water into egg white, then roll sliced nuts, a few at a time, in this mixture; arrange on well-greased, brown paper; toast in moderate oven of 350F until golden. Makes about 2 cups.

Individual Steamed White Pudding
1 1/2 cups sifted cake flour
1 1/2 tsp baking powder
1/8 tsp salt
1/3 cup shortening
2/3 cup granulated sugar
1 tsp almond flavoring
1/2 cup bottled milk or 1/4 cup evaporated milk and 1/4 cup water
3 egg whites
1/3 cup granulated sugar
Sift together first 3 ingredients. Work shortening with spoon until smooth and creamy. Slowly add 2/3 cup sugar and flavoring, continuing to work until light and creamy. Add flour mixture alternately in thirds with milk, beating smooth after each addition. Beat egg whites until stiff, not dry; gradually beat in 1/3 cup sugar. Fold carefully into batter by cutting down through mixture and folding it up over egg whites. Fill greased, floured custard cups 2/3 full. Steam 30 min, or until done.
To serve: Unmold and serve hot with strawberry sauce or cinnamon cherry sauce. Makes 8 servings.

Strawberry Sherbet
1 1/2 cups hulled, washed strawberries
2/3 cup canned sweetened condensed milk
2 Tbsp lemon juice
2 egg whites
Set cold control of automatic refrigerator at coldest setting. Press berries through sieve. Add milk and lemon juice; chill. Fold in stiffly beaten egg whites. Then turn into freezing tray; freeze until frozen 1″ in from edge of tray. Turn into chilled bowl; beat with egg beater until smooth but not melted. Return to tray; freeze until just firm enough to spoon out. Makes 4-5 servings.

White Layer Cake (3 egg whites)
(Basic Recipe)
2 cups sifted cake flour
3 tsp baking powder
3/4 tsp salt
1/2 cup shortening
1 cup granulated sugar
Heat oven to 375F. Line 2 8″ layer pans, 1 1/4″ deep, on bottom with waxed paper; grease paper. Sift together 3 times, flour, baking powder, salt. With back of spoon, work shortening against sides of mixing bowl until creamy. Slowly add 1 cup sugar, continuing to work until light and creamy. To this, add flour mixture, alternately with milk, in small amounts, beginning and ending with flour, and beating smooth after each addition. Add vanilla. Beat egg whites with hand or electric beater until they form moist peaks. Add 1/4 cup sugar slowly, beating after each addition until sugar is blended. Beat well into batter with spoon. Turn into pans. Bake in moderately hot oven of 375F, 25 min or until done. Cool on wire cake rack 10-15 min. before removing from pan and removing paper.

Yummy Squares
1 1/2 cups sifted cake flour
1/2 tsp salt
1 tsp baking powder
1/2 cup shortening
1 cup granulated sugar
2 eggs, well-beaten
1 tsp vanilla flavoring
1 egg white
1 cup brown sugar, firmly packed
1/2 cup chopped nuts
Heat oven to 375F. Sift first 3 ingredients. Work shortening with spoon until creamy; add granulated sugar slowly, continuing to work until light. Add eggs, vanilla, then flour mixture. Mix well; spread in greased pan about 12″ x 8″ x 1″. Beat egg white stiff; add brown sugar, continuing to beat until stiff. Fold in nuts. Spread on mixture in pan; bake in moderately hot oven of 375F 25 minutes or until done. Cut into 2″ squares while warm. Makes 24.

Leftover Egg Yolks
1. Put egg yolks in strainer; lower into simmering water to cover; simmer until hard-cooked. Then remove, mince with fork and add to: Sandwich fillings, tossed salad, French dressing, etc. Or sprinkle on soups, vegetables, etc.
2. Or cover egg yolks with cold water. Store covered, in refrigerator. Drain and use as follows within a day or two:

Almond Wine Biscuits
1 cup sifted all purpose flour
1/8 tsp salt
1/2 cup shortening
1/3 cup granulated sugar
2 egg yolks, unbeaten
1/2 cup shelled almonds, coarsely ground
1/2 tsp grated lemon rind
1/4 tsp anise flavoring
1/4 cup sherry
1/4 cup shelled almonds, coarsely ground
Heat oven to 400F. Sift flour and salt together. Work shortening with spoon until fluffy and creamy. Add sugar slowly, continuing to work until light. Add yolks; beat until light and fluffy. Add 1/2 cup almonds, lemon rind and anise. Then stir in sherry alternately with flour mixture. Drop by rounded tablespoonfuls onto 1/4 cup almonds, sprinkled on waxed paper. Toss until coated with nuts; shape into rounds about 1/2″ think and 1 1/2″ in diameter. Place, 1″ apart, on greased cookie sheets; bake in moderately hot oven of 400F for 12-15 minutes or until golden. Makes about 2 doz.

Baba Au Rhum
(Basic Recipe)
1/4 cup scalded milk
1 pkg dry or compressed yeast
1/4 cup lukewarm water
1/4 cup granulated sugar
1/4 tsp salt
1 cup sifted all purpose flour
1/3 cup softened shortening
1 whole egg
2 egg yolks
1 1/4 cups + 2 Tbsp sifted all purpose flour
1/2 tsp lemon flavoring
Melted fat
Individual Babas:
Pour milk into large bowl; cool to lukewarm. Sprinkle yeast on water; let stand 5-10 minutes to thoroughly dissolve. Stir up; add to milk with next 3 ingredients; beat smooth with spoon. Beat in shortening with spoon; add egg and egg yolks, one at a time, beating well after each addition. Add 1 1/4 cups plus 2 Tbsp flour and flavoring; beat smooth with spoon, about 5 min. Brush top of dough with little melted fat; cover with towel; let rise in warm place (80-85F) until double in bulk – about 1 1/2 hours. Cover dough with waxed paper and clean towel; chill in refrigerator at least 12 hours (overnight). Remove, turn onto lightly floured pastry board or cloth covered board; cut into 18 pieces. With lightly floured hands, shape each piece into smooth, round ball. Place one in each greased 2 1/2″ muffin cup. (If desired, tear a small piece of dough from each piece before shaping, form into tiny ball, and place on top of larger ball.) Cover Babas with clean towel and let rise in warm place until double in bulk. Bake in moderately hot oven to 375F for 12-15 minutes or until done.
To serve: Arrange hot Babas in deep serving dish; pour Rum sauce over and around them. Serve cold or warm. Makes 18.
Babas with Fruit: Serve Babas topped with sweetened crushed strawberries and whipped cream.
Babas with Ice Cream: Arrange 1 or 2 Babas on each dessert plate; pour rum sauce over them; then place a small scoop of frozen pudding or strawberry ice cream beside them.
Breakfast Babas: If desired, serve half the Babas for dessert. At breakfast time reheat rest in moderately hot oven of 375F 3 min; serve with jam. Or split, butter, and toast in broiler.
Large Baba:
Make dough for Baba au Rhum. Chill in refrigerator 12 hrs, turn onto greased 9″ tube pan, cover with clean towel, and let rise in warm place (80-85F) until triple in bulk. Bake in moderately hot oven of 375F, 40 min or until done. Cool in pan, remove and place on platter. Spread with 1/3 cup apricot jam and 1 Tbsp lemon juice, combined. Then spoon on Rum Sauce, let stand 2 hrs, and serve. Makes at least 10 servings.

Black Magic Chocolate Cake (2 yolks)
2 cups sifted cake flour
1/4 tsp salt
4 sq (4 oz) unsweetened chocolate
1/4 cup shortening
2 cups granulated sugar
2 egg yolks, unbeaten
1 cup milk
1 tsp vanilla flavoring
1/2 cup milk
1 tsp baking soda
1/4 cup milk
Heat oven to 350F. Line 2 9″ layer cake pans on bottom with waxed paper; grease paper. Measure sifted cake flour and salt into sifter; set aside. Melt chocolate and shortening over hot water; turn into mixing bowl; cool to room temperature. Add sugar; mix well. Mix in flour; mix until all flour is dampened; beat 150 full strokes with a spoon or 1 min with electric beater at low to medium speed. Count only actual strokes or beating time. (A stroke is once around bowl with spoon in beating-stirring motion.) Add vanilla and 1/2 cup milk. Stir smooth. Dissolve soda in remaining 1/4 cup milk; stir quickly and well into batter. (Batter will be thin.) Turn at once into pans; bake in moderate oven of 350F 30 min, or until done. Cool in pans, on wire cake rack, 10-15 min, then turn out and remove paper.
Note: This cake may be mixed completely in 2 qt double boiler. Melt chocolate and shortening in double boiler; cool to room temperature. Proceed with mixing as directed, using double boiler instead of bowl.
Fill and frost with any of the following:
Marshmallow Frosting
Shadow Frosting
Peppermint Frosting
Honey Nougat Frosting
Or fill with whipped cream or Almond cream filling. Frost with Fluffy Frosting or Coconut Frosting.

Blanquette De Veau
2 lbs boned veal shoulder in 1 1/4″ pieces
4 whole cloves
1 peeled, small onion
1 qt boiling water
5 scraped quartered carrots
1 bay leaf
1/8 tsp dried thyme
2 sprigs parsley
1/2 cup diced celery
4 peppercorns
1 Tbsp salt
1/4 cup butter or margarine
15 small peeled white onions (1 lb)
1/2 lb small fresh mushrooms, washed
1/2 cup veal stock
2 Tbsp butter or margarine
1/4 cup all purpose flour
3 cups veal stock
2 egg yolks
2 Tbsp lemon juice
1 Tbsp minced parsley
Simmer veal with clove-studded onion, and next 8 ingredients, in Dutch oven, covered fro 1 hr or until tender. Drain stock; save; there should be 3 1/2 cups. Discard onion, bay leaf, peppercorns.
While veal cooks, melt 1/4 cup butter in saucepan; add onions, simmer, tightly covered, over low heat 25 min or until tender. Add to cooked veal. In same saucepan, cook mushrooms in 1/2 cup stock, uncovered, 15 min; add with liquid to veal.
Melt 2 Tbsp butter in saucepan; stir in flour. Slowly stir in 3 cups stock. Cook until it thickens. Beat yolks slightly with lemon juice. Slowly stir in some hot sauce. Stir this into rest of sauce. Add to veal with parsley. Heat – do not boil.
To Serve: Arrange in ring of fluffy rice, buttered noodles or mashed or boiled potatoes in deep platter. Makes 6 servings.
Blanquette de Moutton: Make Blanquette de Veau substituting 2 lbs boned lamb shoulder for veal.

Brioche
(Basic Recipe)
1/4 cup milk, scalded
1 pkg dry or compressed yeast
1/4 cup lukewarm water
1/4 cup granulated sugar
1/4 tsp salt
1 cup sifted all purpose flour
1/3 cup softened butter or margarine
1 whole egg
2 egg yolks
1 cup + 6 Tbsp sifted all purpose flour
1/2 tsp lemon flavoring
Cool milk to lukewarm. Sprinkle yeast in lukewarm water; let stand 5-10 min, until dissolved. Stir up; add to milk with next 3 ingredients; beat smooth with spoon. Beat in butter. Add egg and egg yolks, one at a time; beat with spoon. Add 1 cup + 6 Tbsp flour and flavoring; beat 5 min. Brush with salad oil; cover with towel; let rise in warm place (80-85F) until double in bulk. Cover with waxed paper and damp towel; chill 12 hrs. Turn on lightly floured board; form into 2″ balls. Place 1 in each cup of greased 3″ muffin pans. Brush with salad oil; cover with towel; let rise in warm place until double in bulk. Bake in moderately hot oven of 375F 15 min, or until done. Makes 18-20.

Breakfast Brioche: Prepare brioche dough. After chilling 12 hours, turn onto lightly floured board. Roll into rectangle 14″ x 6″ x 1/2″. Cut off lengthwise strips 1/2″ wide. Braid 3 strips together, cut in thirds; then pinch ends to prevent separating. Let rise on greased cookie sheet, covered with clean towel, in warm place until double in bulk. Bake in moderately hot oven of 375F 12 min, or until done. Remove, frost while warm with combined 1 cup confectioners’ sugar, 2 Tbsp hot water, 1/2 tsp vanilla. makes about 12.

Butter Sauce
3 egg yolks
1/3 cup granulated sugar
1/3 cup melted butter or margarine
2 Tbsp lemon juice
1 Tbsp grated lemon rind
1/3 cup heavy cream, whipped
Beat egg yolks until thick and lemon colored. Gradually add sugar, while beating. Add next 3 ingredients; beat. Fold in cream and chill.
Serve with Toasted Snow Squares. Makes 8-10 servings.

Chicken and Almond Mousse
(For a Party)
2 egg yolks, well beaten
1 cup chicken broth
1/2 tsp salt
1/4 tsp paprika
1 envelope unflavored gelatin
2 Tbsp cold water
1 1/4 cups finely minced, cooked or canned chicken
1/2 cup finely chopped, blanched, toasted almonds
1 tsp bottled horseradish
1/2 tsp Worcestershire sauce
1 1/4 cups heavy cream, whipped
Lettuce or watercress
French dressing
Combine first 4 ingredients in double boiler; cook over hot water, stirring until smooth and thickened. Sprinkle gelatin on cold water; let soften 5 min; dissolve in hot mixture. Cool, then add chicken and next 3 ingredients. Fold in whipped cream, then pour into a 9″x5″x3″ loaf pan, rinsed in cold water. Chill until set.
Serve, sliced on greens with French dressing. Makes 16 slices.

Crab Meat A La Mode
2 2/3 cups cooked fresh or canned crab meat
1 egg yolk, beaten
1/2 cup heavy cream
1/2 tsp salt
1/8 tsp pepper
6 slices bread
3 Tbsp melted butter
1/2 cup soft bread crumbs
1 Tbsp melted butter
Parsley
Remove tendons and flake crab meat. Combine with next 4 ingredients. Brush bread slices on one side with 3 Tbsp melted butter, then saute on buttered side in skillet until golden brown. Or place in greased baking pan, unbuttered side up. Heap crab meat mixture on top of bread. Sprinkle with bread crumbs combined with 1 Tbsp melted butter, and bake in moderately hot oven of 400F 10 min. Garnish with parsley. makes 6 servings.
For 2: Use 1 egg yolk; halve rest of ingredients; make as directed.

Cream Cheese and Egg Spread
1 3 oz pkg cream cheese
4 hard cooked egg yolks
1 tsp vinegar
2 tsp prepared mustard
1/8 tsp salt
1/8 tsp paprika
1 Tbsp minced green pepper
Combine all ingredients. A tasty use for leftover egg yolks.

Cream Pie
(Basic Recipe)
1 baked 9″ pie shell
1/4 cup granulated sugar
5 Tbsp flour
1/4 tsp salt
2 cups milk
2 egg yolks
1/4 cup granulated sugar
1 Tbsp butter or margarine
1 tsp vanilla flavoring
Make 1 baked 9″ pie shell with fluted edge. Cool. Meanwhile, combine 1/4 cup sugar, flour and salt in double boiler; stir in milk gradually. Cook over boiling water until as thick as a thick custard sauce. Cover; cook 10 min longer, stirring occasionally. Stir a little of this hot mixture into egg yolks, beaten with 1/4 cup sugar; then stir into mixture in double boiler; cook about 2 min longer or until it mounds when dropped from spoon. Remove from heat; add butter and vanilla. Cool. Pour into baked shell. Cover with meringue, made from 2 egg whites. Or top with 1/2 cup heavy cream, whipped and flavored. Sprinkle with shaved semi-sweet chocolate, if desired. Makes 1 9″ pie.
Banana Cream Pie: Make cream pie. Peel and slice 3 large, ripe bananas over surface of cool pie shell, then cover with cooled filling at once. Top with 1/2 cup cream, whipped and flavored.
Butterscotch Cream Pie: Make cream pie, using 3/4 cup brown sugar for the 1/2 cup sugar. Increased butter to 2 Tbsp.
Chocolate Cream Pie: Make cream pie, adding 2 – 2 1/2 sq. unsweetened chocolate, cut in pieces, to milk mixture before cooking. When melted, beat smooth egg beater; proceed as directed. Top with meringue, made from 2 egg whites, or with unsweetened whipped cream.
Coconut Cream Pie: Make cream pie filling. Cool. Fold in 1/2 cup grated fresh coconut. Turn into baked 9″ pie shell. Sprinkle with coconut; spread with whipped cream. Or sprinkle coconut on cream.
Fruit Cream Pie: Arrange sweetened strawberries, raspberries or sliced peaches in baked 9″ pie shell. Top with cooled filling for cream pie, then with sweetened, whipped cream.
Quick Cream Pie: Packaged vanilla, butterscotch and chocolate puddings make delicious cream pie fillings. Follow label directions.

White Sauce, Medium (Basic Recipe – step by step method)
2 Tbsp butter or margarine
2 Tbsp flour
Speck pepper
1/2 tsp salt
Dash paprika
1 cup milk or part milk and part thin cream
1. Partially fill base of double boiler with water. Set top in place, cover, then bring water to boil.
2. Melt butter in top of double boiler, then add flour, pepper, salt and paprika, while stirring until blended and smooth.
3. Then add 1 cup milk slowly, stirring constantly, to avoid lumps.
4. Cook until smooth and thickened, stirring.
Makes 1 cup – sufficient for creaming 1 cup diced cooked meat, flaked fish, cooked vegetables, etc.
Note: If sauce gets too thick, thin down to desired consistency with milk.
Cream Sauce de Luxe: Follow directions for making medium white sauce using 1/4 cup butter or margarine, 1 Tbsp flour, 1 tsp salt, speck pepper and 2 cups milk. After step 3, pour a little of sauce over 1 beaten egg yolk. Then stir this yolk mixture into remaining sauce, and cook over hot water, stirring, until like thin cream.
Use wherever you use a thin white sauce. For a medium cream sauce, increase flour to 2 Tbsp.

Custard Sauce I (3 eggs or 6 egg yolks)
(Basic Recipe – step by step method)
2 cups bottle milk or 1 cup evaporated milk and 1 cup water
3 eggs or 6 egg yolks
3-4 Tbsp granulated sugar
1/4 tsp salt
1 tsp vanilla or 1/2 tsp almond flavoring
1. Partially fill base of double boiler with water. Set top in place; pour in milk; cover.
2. Heat milk until tiny bubbles appear around edge.
3. Break eggs or egg yolks in a medium bowl. Beat slightly with a fork, then stir in sugar (amount depends on taste), and salt.
4. Add hot milk slowly, stirring constantly to, avoid cooked egg specks.
5. Pour back into double boiler. Cook over hot, not boiling water, while stirring constantly, until thick enough to “coat” a spoon with a thin film of custard.
6. Then remove custard at once from hot water, and pour at once into a cool bowl. Let cool, add vanilla; cover and chill thoroughly. Try to make Custard Sauce day before, as thorough chilling makes it more delicious. Serve on Snow Pudding, fruit, cake, etc. Makes 2 cups.
Note: If custard is not smooth when done, strain. If it should curdle, set pan in cold water and beat custard vigorously with an egg beater. This restores smoothness, but may make custard a little thinner.
To Vary: Add 1/4 cup shredded coconut.

Custard Sauce II (2 egg yolks): Make 1/2 recipe Custard Sauce I, using 2 egg yolks. If desired, add 2 tsp grated orange rind.

Custard Sauce de Luxe: Make Custard Sauce I, substituting 1 cup cream for 1 cup milk. Use 3 or 4 yolks. Add 1 Tbsp flour to sugar. Cook in double boiler until consistency of heavy cream.

Holiday Custard Sauce: Omit vanilla in Custard Sauce I or II or Custard Sauce de Luxe. Add brandy, sherry, or rum to taste. Nice served over coffee ice cream, with a sprinkling of grated chocolate.

Custard Sauce III (1 egg yolk or 1 whole egg)
Pinch salt
2 Tbsp granulated sugar
2 tsp flour
1 egg yolk or 1 whole egg, beaten
1 cup milk
1/2 tsp vanilla
Mix salt, sugar and flour in double boiler; stir in egg, then milk. Cook, over boiling water until thick – about 5 min – stirring. Remove, cool, add vanilla; chill. Serve as Custard Sauce I. Makes 1 cup.

Egg Nog Ice Cream
1 cup milk
3 egg yolks
1/2 cup granulated sugar
1/4 tsp salt
1 1/2 cups heavy cream, whipped
1 egg white, beaten stiff
1/2 cup brandy
Set cold control of automatic refrigerator at coldest setting. Heat milk in double boiler. Slowly stir in yolks, beaten with sugar. Add salt; cook over hot, not boiling water until thickened. Cool. Fold in whipped cream and egg white, beaten stiff. Stir in brandy. Pour into freezing tray. Freeze, stirring every 30 min, until mixture holds its shape; then freeze firm enough to spoon out for serving. Makes 8 servings.

Egg Nog Sauce
3/4 cup sifted confectioners’ sugar
2 egg yolks, well-beaten
3 Tbsp brandy
1/2 cup heavy cream, whipped
Stir sugar into egg yolks, then brandy. Then fold in cream.
Serve over vanilla souffle, lemon souffle any steamed puddings, etc. Makes 6 servings.

Golden Parfait
(Basic Recipe)
3/4 cup granulated sugar
1/2 cup water
1/2 tsp unflavored gelatin
1 Tbsp cold water
6 egg yolks
2 cups heavy cream, whipped
1 Tbsp vanilla flavoring
Set cold control of automatic refrigerator at coldest setting. Boil sugar and water to 238F on candy thermometer, or until little of mixture forms a soft ball, when dropped in cold water. Meanwhile, sprinkle gelatin on 1 Tbsp water. Let soften 5 min. Pour syrup slowly over beaten egg yolks, stirring constantly. Cook in double boiler until thick, stirring constantly (about 8 min). Add gelatin; stir until dissolved. Cool; fold in whipped cream. Add vanilla, turn into freezing tray, and freeze, without stirring, until firm enough to spoon out for serving. Makes 6-8 servings.
To vary: Substitute sherry to taste for vanilla.
Biscuit Tortoni: Make Golden Parfait mixture. Add 3/4 cup minced blanched and toasted almonds and 3/4 cup finely powdered macaroons. Pout into small paper cups or punch glasses. Sprinkle tops with macaroon crumbs, place in freezing trays of automatic refrigerator, and freeze until firm, without stirring. Fills 12 cups.

Gold Cake – Quick Method (5 egg yolks)
(Have eggs, milk and shortening at room temperature)
1/2 cup emulsifier type (quick mix) shortening such as Spry or Crisco
2 1/4 cups sifted cake flour
2 tsp double acting baking powder
3/4 tsp salt
1 cup granulated sugar
5 egg yolks, unbeaten
3/4 cup milk
1 tsp vanilla flavoring
Heat oven to 350F. Line a 9″ x 5″ x 3″ loaf pan with waxed paper on bottom; grease paper. Drop shortening in mixing bowl; stir just to soften. Sift next 4 ingredients into same bowl. Add egg yolks, half of milk, and vanilla, and mix until all flour is dampened. Beat briskly with a spoon – 300 full strokes or 2 min – counting only actual beating strokes or time. (A stroke is once around bowl with spoon in beating-stirring motion). Add rest of milk; beat with spoon 150 full strokes, or 1 min. Scrape bowl and spoon often during mixing. Pour into loaf pan. Bake in moderate oven of 350F 65 min, or until done. Cool on wire cake rack 10-15 min, remove from pan; remove paper.
If Using Electric Beater: Mix as above, with beater at low to medium speed for time periods indicated. Scrape bowl and beaters often.
Spice or Orange Gold Cake: Add one of the following:
1. Sift 1/4 tsp nutmeg with dry ingredients
2. Or omit vanilla and add 2 tsp grated orange rind to shortening.
3. Or omit vanilla and add 1 1/2 tsp grated lemon rind to shortening; sift 1/4 tsp nutmeg with dry ingredients.
Serve plain, sprinkled with powdered sugar. Or frost with: Chocolate Fluff Frosting or Snow-Peak Frosting.
Note: This cake has a flavor and texture similar to that of pound cake.

Easy Hollandaise Sauce (Basic Recipe)
2 egg yolks
1/4 tsp salt
Dash cayenne pepper
1/2 cup melted butter or margarine
1 Tbsp lemon juice
Beat egg yolks, with a hand or electric beater, until thick and lemon-colored; add salt and cayenne. Add 1/4 cup melted butter, about 1 tsp at a time, beating constantly with beater. Then combine remaining 1/4 cup melted butter with lemon juice, and slowly add, about 2 tsp at a time, beating after each addition.
Serve with hot asparagus, broccoli, etc. Makes 4 generous servings.
To Save Butter: Vegetable shortening may replace butter.
To Make Ahead of Time: Make Easy Hollandaise Sauce. Chill until serving time. Then stir until soft over lukewarm, not hot water.
Bernaise Sauce: Make Easy Hollandaise Sauce. Then add 1 tsp each of very finely minced onion and parsley and 1 tsp minced fresh tarragon or 1/2 tsp dried tarragon, or 1 1/2 tsp tarragon vinegar.
Serve on broiled steak, fish or eggs.
Curry Hollandaise: Add 3/4 tsp curry powder to Hollandaise.
Lemon Hollandaise: Add 1 tsp grated lemon rind to Hollandaise.
Mustard Hollandaise: Add 1 tsp prepared mustard to Hollandaise.

Hollandaise Sauce – (Step by Step Method)
1/4 cup butter or margarine
2 egg yolks, slightly beaten
1 Tbsp strained lemon juice
dash cayenne pepper
1/4 cup butter or margarine
1. Have all ingredients measured and close at hand before you start.
2. Heat water in bottom of double boiler, without top of double boiler in place. Water should be hot, not boiling, during entire process.
3. Put 1/4 butter, egg yolks, lemon juice, and cayenne in top of double boiler. Set in place over hot, not boiling water, and stir vigorously until butter is entirely melted, but no longer.
4. Immediately remove top of double boiler from water; then add 1/4 cup butter and stir briskly until sauce is smooth.
5. For a thicker sauce, place top of double boiler back over hot water; stir continuously until sauce is like thin mayonnaise – no longer.
Serve at once on, or pass with asparagus, asparagus on toast, broccoli, fish, poached eggs, etc. Makes 1/2 cup.
To Hold Sauce: If sauce must be held a few minutes before serving, remove double boiler from heat. Pour water from bottom, then set top with sauce, back in place. Set aside, stirring occasionally.

Hungarian Chocolate Frosting (3 egg yolks)
3 sq (3 oz) unsweetened chocolate, melted
1 1/2 cups sifted, confectioners’ sugar
2 1/2 Tbsp hot water
3 egg yolks, unbeaten
1/4 cup butter or margarine
Melt chocolate over hot water. Remove, add sugar and water; blend well. Add egg yolks, one by one, beating well after each addition. Add butter, 1 Tbsp at a time, beating well.
Fills and Frosts: 2 8″ or 9″ layers. Or frosts so an 8x8x2″ cake, 10x5x3″ loaf cake or about 2 dozen cupcakes.
For 1 8″ or 9″ layer, cut in half, use 1 whole egg and half of each remaining ingredient.

King’s Ring
1 pkg dry or compressed yeast
1/4 cup lukewarm water
1 Tbsp brown sugar
1/2 cup sifted all purpose flour
2 eggs, well beaten
2 egg yolks
1/2 cup orange juice
2 tsp grated orange rind
1/2 cup minus 1 Tbsp brown sugar, firmly packed
1/2 tsp salt
1/4 cup melted shortening
About 3 – 3 1/2 cups sifted all purpose flour
1 Tbsp melted butter
1 cup currants
1/2 cup chopped citron
1 egg white, unbeaten
Shelled almonds
Granulated sugar
Sprinkle yeast in lukewarm water in large bowl; let stand 5-10 min until well dissolved. Stir up; stir in 1 Tbsp brown sugar and 1/2 cup flour. Cover with towel; let rise in warm place (80-85F) until double in bulk. Stir in eggs, yolks and next 4 ingredients. Beat in melted shortening. Stir in enough flour to make a stiff dough – about 3 – 3 1/2 cups; mix well. Turn on lightly floured board; knead smooth. Place in clean, greased bowl; brush with salad oil; cover with towel; let rise in warm place until double in bulk. Turn onto lightly floured board; roll into rectangle 20″ x 6″. Brush with melted butter; sprinkle combined currants and citron on it. Roll up from long side of a jelly roll, pulling edges to keep even. Pinch open edge to side of roll. Join ends to form circle; place, seamside down, on greased cookie sheet. Brush with egg white, top with almonds and sugar. Cover with towel; let rise in warm place until double in bulk. Bake in moderately hot oven of 375F 30 min, or until done. Makes 1 ring.

Lobster Marguery
1/2  cup butter or margarine
1/4 cup flour
2/3 cup milk
1 1/3 light cream
2 Tbsp sherry
2 tsp bottled thick meat sauce (such as A1, Heinz Beefsteak Sauce, etc)
2 tsp lemon juice
2 tsp grated Parmesan cheese
Speck pepper
Dash cayenne pepper
3 cups cooked fresh or canned lobster meat, cut up
3 egg yolks
Toast Points
Melt butter in top of double boiler. Add flour; blend. Slowly stir in milk and cream; cook over boiling water until thickened, stirring. Add rest of ingredients except yolks and toast; heat. Just before serving, pour mixture slowly over well-beaten yolks, stirring. Reheat quickly; serve at once with toast. Makes 8 servings.
For 2: Use 2 egg yolks; halve rest of ingredients; make as directed.

Lobster a’ la Newburg
6 Tbsp butter or margarine
3 cups cut up cooked fresh or canned lobster meat
1/8 tsp nutmeg
Dash paprika
1 tsp salt
2 Tbsp + 1 tsp sherry (optional)
6 egg yolks
2 cups light or heavy cream
Toast
Melt butter in double boiler top; add lobster; cook over direct low heat; stir often until butter is red from lobster. Add seasonings, sherry; place over hot water. Beat yolks slightly; add cream; mix well. Stir slowly into lobster; cook, stirring, to thicken.
Serve at once on toast or in Patty Shells or Croustades. Makes 6 servings. Or serve lobster mixture in lobster shells or individual casseroles; sprinkle with buttered soft bread crumbs; brown under broiler.
Oysters a’ la Newburg: Substitute 2 cups oysters, heated in their own liquid until edges just curl, and then drained, for lobster.
Shrimp or Crab a’ la Newburg: Substitute 2 cups cooked, canned, or glassed cleaned shrimp or crab meat for lobster.

Mayonnaise
(Basic Recipe – Step by Step Method)
1 1/2 cups salad or olive oil
2 egg yolks
1 tsp dry mustard
1 tsp salt
1 tsp powdered sugar
Dash cayenne pepper
Speck pepper
Dash paprika
2 Tbsp vinegar or lemon juice
1. Chill oil, bowl, and beater in refrigerator before using.
2. Separate 2 eggs, putting yolks into deep, narrow, medium bowl.
3. Add mustard, next 5 ingredients and 1/2 tsp vinegar and stir until well blended.
4. Now add chilled oil, drop by drop, until 2 Tbsp have been added, and mixture thickens, beating vigorously after each addition with hand or electric beater at medium speed.
5. Now beat in a little vinegar. Add oil by teaspoons until 2 more Tbsp have been added, beating thoroughly after each addition.
6. As mixture thickens, add oil in larger quantities, while beating. Beat in a little vinegar now and then as mayonnaise stiffens.
7. Continue adding oil and vinegar, while beating, until all has been used and mayonnaise is stiff.
8. Store, covered, in warmest part of refrigerator. Makes 2 cups.
Note: If mayonnaise should curdle at any time during preparation or storage, try to bring it back as follows: Add curdled mayonnaise gradually to another egg yolk, or to 1 Tbsp water or to 1 Tbsp vinegar, in another bowl, while beating constantly with egg beater.
Caper Mayonnaise: Combine 2/3 cup mayonnaise, 1 tsp capers, 1 tsp minced pimiento, and 1/2 tsp tarragon vinegar. Serve on fish or vegetable salads.
Cheese Mayonnaise: Combine 1/2 cup mayonnaise with 1 Tbsp grated Parmesan cheese. Serve on fruit or vegetable salads, or with artichokes, asparagus, broccoli, green beans, etc.
Cream Mayonnaise: Combine 2/3 cup mayonnaise, and 2/3 cup heavy cream, whipped. Serve on fruit salads.
Cucumber Mayonnaise: Combine 2/3 cup mayonnaise with 1 small cucumber, pared, chopped and drained. Serve on fish salad.
Curry Mayonnaise: Combine 2/3 cup mayonnaise, with 1/4 tsp curry powder. Serve on meat or fish salads.
Hawaiian Mayonnaise: Combine 2/3 cup mayonnaise, with 3 Tbsp canned pineapple juice. Serve on fruit salads.
Herb Mayonnaise: Combine 2/3 cup mayonnaise, with 2 tsp chopped chives, and 1 Tbsp minced parsley. Serve on meat or fish salads.
Mustard Mayonnaise: To 1/2 cup mayonnaise, add 1-2 tsp prepared mustard and lemon juice to taste.
Roquefort or Blue Cheese Mayonnaise: Combine 1 cup mayonnaise with 2 Tbsp crumbled Roquefort or blue cheese, 1 tsp lemon juice, and 1/4 tsp salt. Serve on salad greens or cabbage.
Russian Dressing: Combine 2/3 cup mayonnaise with 3 Tbsp chili sauce, 1 Tbsp minced onion. Serve on lettuce hearts or green salad.
Sour Cream Mayonnaise: Blend 1/2 mayonnaise and 1/2 sour cream. Add minced onion or prepared mustard to taste. Serve on fish or fruit salads.
Swiss Cheese Mayonnaise: Combine 2/3 cup mayonnaise, 1/4 cup finely slivered Swiss cheese, few caraway seeds. Serve on vegetable salads.
Thousand Island Dressing: Combine 1 cup mayonnaise, 1 tsp paprika, 1/4 cup catchup or chili sauce, 2 Tbsp vinegar, 1/4 cup coarsely-chopped walnuts, 1/2 cup cut-up celery, 1/2 cup sliced stuffed olives, 1 small onion slivered, 2 Tbsp minced parsley, 3 coarsely diced, shelled, hard-cooked eggs. Chill. Makes about 2 1/2 cups. Serve on vegetable or green salads.

Mustard Sauce I
(For vegetables and fish)
2 Tbsp butter, margarine or salad oil
Dash pepper
1 Tbsp prepared mustard
1 Tbsp flour
1 tsp salt
1 egg yolk
3/4 cup milk
1 1/2 – 3 tsp lemon juice
Melt butter in double boiler. Stir in next 4 ingredients, then combined beaten yolk and milk. Cook, stirring, until smooth and thickened – about 5 min. Remove at once. Add lemon juice just before serving. Serve over green beans, cauliflower, cabbage, etc. Makes about 3/4 cup.
Savory Mustard Sauce: Simmer 1/4 cup minced onion in butter in double boiler over direct heat. Then complete Mustard Sauce I.
For Fish: Make twice Mustard Sauce I. Serve over broiled, sauteed, or baked fish fillets, Codfish Cakes, etc. Makes 1 1/2 cups.
Or make Mustard Sauce I, in saucepan, omitting egg yolk and increasing milk to 1 cup. An onion slice may be added with milk and removed before serving.

Mustard Sauce II
(For baked ham, tongue, etc.)
1 Tbsp butter, margarine or salad oil
2 Tbsp prepared mustard
2 tsp salt
2 tsp granulated sugar
1 egg yolk
1 1/4 cups cold water
5 tsp cornstarch
2 Tbsp cold water
1 Tbsp lemon juice
Melt butter in double boiler; stir in next 3 ingredients. Beat egg yolk slightly with fork; add 1 1/4 cups cold water; stir into butter mixture. Mix cornstarch and 2 Tbsp cold water until smooth; stir into sauce. Cook over boiling water, stirring until smooth and thickened. Remove immediately; stir in lemon juice. Chill. Serve with baked ham, tongue, etc. Makes 8 servings.

Nut Cake Ring – Quick Method (4 eggs)
(Have eggs, milk, and shortening at room temperature)
1 cup emulsifier type (quick mix) shortening (like Spry or Crisco)
2 1/4 cups sifted cake flour
2 tsp double acting baking powder
1 1/2 tsp salt
1 3/4 cups granulated sugar
3/4 cup milk
1 tsp orange flavoring
1 tsp almond flavoring
3 eggs, unbeated
1 egg yolk, unbeated
3/4 – 1 cup finely chopped nuts
Heat oven to 375F. Grease and lightly flour 9″ tube pan. Drop shortening into mixing bowl. Stir just to soften. Sift flour, baking powder, salt, and sugar into small bowl. Add milk and flavorings; mix until all flour is dampened. Then beat briskly with a spoon – 300 full strokes or 2 min – counting only actual beating strokes or time. (A stroke is once around bowl with spoon in beating-stirring motion.) Add eggs and yolk; beat 150 strokes or 1 min. Add nuts; blend. Scrape bowl, spoon often throughout mixing. Turn batter into tube pan. Bake in moderately hot oven of 375F 1 hr, or until done. Cool on wire cake rack 10-15 min, before removing from pan.
Spread with Double Boiler Frosting. For holiday, decorate top with wreath of cut citron and maraschino cherries.
In Using Electric Beater: Make as above, using beater at low to medium speed for same time periods. Scrape bowl and beaters often.
Nut Loaf Cake: Make Nut Cake Ring batter. Turn into a greased floured 9″x5″x3″ loaf pans. Bake in moderately hot oven of 375F 1 hr, or until done. Nuts may be omitted.

Butter Frosting
(Basic Recipe – Step by Step Method)
1/4 cup butter or margarine
Speck salt
* 2 cups sifted confectioners’ sugar
About 3 Tbsp cream or milk
1 tsp vanilla flavoring
*For a velvety smooth frosting, use the finest sugar – confectioners’ sugar – not powdered or fruit sugar.
1. Place butter in medium mixing bowl; let stand to soften a little.
2. Add salt; then work with back of wooden spoon, or electric beater at high speed, until light in color, fluffy and creamy.
3. Gradually stir in about 1/3 confectioners’ sugar. Then add remaining sugar and cream, alternately, while stirring or beating until very smooth. Add only enough cream to make of spreading consistency.
4. When frosting is smooth, add vanilla and spread on cake.
Frosts 8″x8″x2″ cake, or fills and frosts single 9″ layer, cut in halves, or 24 cupcakes. To fill and frost 2 8″ layers, double recipe. Nice to use in cake decorating set.
To vary: Lemon, orange, or almond flavoring may be used for vanilla.
Chocolate Butter Frosting: Make Butter Frosting, adding 3 sq (3 oz) unsweetened chocolate, melted, to butter. Increase sugar to 3 cups; use about 5 Tbsp hot milk (enough to spread) for cream. Sprinkle frosted cake with 1/2 cup shredded coconut, if desired.
Lemon Butter Frosting: Make Butter Frosting, substituting 2 tsp lemon juice and 1/2 tsp grated lemon rind for vanilla.
Mocha Butter Frosting: Make Butter Frosting, adding 1 sq (1 oz) unsweetened chocolate, melted and substituting 1/4 cup cold, strong coffee beverage for cream or milk.
Orange Butter Frosting: Make Butter Frosting, adding 2 Tbsp grated orange rind and 1 unbeaten egg yolk to butter. Increase sugar to 2 1/4 cups. Use 2 Tbsp orange juice and 1 Tbsp lemon juice (enough to make of spreading consistency) for cream and vanilla. Nice spread on top and sides of sponge or angel cake.
Orange Chocolate Frosting: Make Butter Frosting, adding 2 tsp grated orange rind and 1 1/2 sq (1 1/2 oz) unsweetened chocolate , melted, to butter. Use 3 Tbsp orange juice for cream or milk (enough to make of spreading consistency). Omit vanilla.
Rich Butter Frosting: Make Butter Frosting, using 1/2 cup butter, 1 cup confectioners’ sugar. Omit cream, salt. Use 2 egg yolks.

Sharp Sauce
4 egg yolks
5 tsp prepared mustard
1 tsp salt
2 Tbsp dried dill or 1/2 cup minced fresh dill
1/2 tsp pepper
1 Tbsp sugar
1 cup chilled salad or olive oil
2 Tbsp vinegar
Place egg yolks in small bowl. With hand or electric beater, beat in next 5 ingredients, until well blended. Add oil, 1 tsp at a time, continuing to beat. Then beat in vinegar. Serve in bowl, in center of tray with Raw Vegetable Relishes, cherry tomatoes, or cleaned cooked shrimp, to be dunked in sauce. Makes 1 1/2 cups.

Sour Milk or Buttermilk Doughnuts
4 cups sifted all purpose flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/2 tsp mace
1/2 tsp nutmeg
1/2 tsp salt
2 Tbsp shortening
3/4 cup granulated sugar
2 eggs
1 egg yolk
1 cup buttermilk or thick sour milk
1 1/2 tsp vanilla
Sift together first 7 ingredients. Work shortening with spoon in medium bowl until creamy. Add sugar gradually, continuing to work until light. Stir in eggs and egg yolk, beaten light. Add sifted dry ingredients alternately with buttermilk and vanilla, blending well after each addition. Chill 1 hr or longer. Roll out on floured board to 1/2″ thickness, cut with floured doughnut cutter. Fry in 1 1/2″ fat or salad oil, heated to 370F on deep fat thermometer, or until a cube of day old bread browns in 60 sec. Fry only as many doughnuts at one time as float easily on fat. As soon as doughnuts rise to surface, turn with long handled fork. (Do not pierce them.) Turn often thereafter until golden and done. Remove with fork; hold over fat a second; drain on brown paper. Makes about 2 1/2 dozen.

Southern Crab Cakes
3 cups cooked, fresh or canned crab meat
1 1/2 tsp salt
1 tsp dry mustard
1/2 tsp pepper
2 tsp Worcestershire sauce
1 egg yolk
1 Tbsp mayonnaise
2 tsp minced parsley
Flour
1 egg, slightly beaten
2 Tbsp water
Finely sifted dried bread crumbs
Butter or margarine
Mix first 8 ingredients together. Press mixture together firmly into 8 small cakes. Chill well. Just before serving dip cakes in flour, then into egg combined with water, then into crumbs. Melt a bit of butter in skillet and fry cakes rapidly over high heat until delicate golden brown. Makes 4 servings.
Serve with potato salad, or cole slaw, and French fried potatoes.

Strawberry Sauce
3 egg yolks
Pinch salt
1 tsp vanilla flavoring
1/4cup melted butter or margarine
1 16 oz pkg thawed, frozen, sliced strawberries, drained
1 cup heavy cream, whipped
Beat egg yolks light. Add salt and vanilla. Beat well; beat in butter gradually. Add strawberries with 1/4 cup juice. Fold in cream.
Serve over Steamed White Puddings, cake squares, etc. makes 3 1/2 cups.

HELPS FOR THE COOKIE MAKER
1. To glaze cookies, brush before baking with 1 egg white or 1 egg yolk and 1 Tbsp water, combine.
2. Save time needed to roll out cookies, by dropping dough from teaspoon onto cookie sheet. Let stand a few moments; flatten each with bottom of glass, covered with a damp cloth. Occasionally dip bottom of glass in water; pat on towel to remove excess moisture.
3. Save time needed to cut out rolled cookies by cutting rolled out dough to fit shallow greased baking pans. Bake as directed; then, while still hot and in the pan, cut into squares or fingers.
4. To decorate Christmas cookies: For holly leaves, use packaged candied citron, angelique or green gumdrops, cut as desired. For red berries, use candied cherries, maraschino cherries, red gumdrops, or tiny red or cinnamon candies. Silver drage’es – tiny silver colored balls – are lovely on white iced cookies.
5. Always bake one trial cookie of each batch to determine in advance its spread, seasonings, and richness before entire batch is baked.
6. If you have no cookie sheets, use baking pans turned upside down.

Vanilla Ice Cream III (Custard Base)
(Basic Recipe)
1 1/2 cups milk
3/4 cup granulated sugar
2 Tbsp flour
Few grains salt
2 eggs, or 3 egg yolks, slightly beaten
1 1/2 tsp vanilla flavoring
1 1/2 cups heavy cream
Scald milk in double boiler. Mix next 3 ingredients; stir in enough milk for a smooth paste. Stir into rest of milk in double boiler. Stir until thickened; cover; cook 10 min. Beat eggs slightly, stir in milk mixture. Return to double boiler. Cook 1 min. Cool. Add vanilla, cream. Freeze in 2 qt crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice creams salt. Makes 1 1/4 qts.
Bisque Ice Cream: Make Vanilla Ice Cream III, using 3 Tbsp sherry for vanilla. When ready to freeze, add 1 cup fine macaroon crumbs.
Burnt Almond Ice Cream II: Make Vanilla Ice Cream III, with these changes: Caramelize 1/2 the sugar. Stir into scalded milk; stir until hardened caramel is dissolved. Just before freezing, add 1/4 lb finely chopped, blanched, toasted, shelled almonds.
Butter Pecan Ice Cream II: Toast 1 cup broken pecan meats in 1/4 cup butter or salad oil in skillet until golden brown. Add with 1/4 tsp salt, to Vanilla Ice Cream III, just before freezing.
Caramel Nut Ice Cream II: Make Vanilla Ice Cream III, with this change: Caramelize 1/2 the sugar. Stir into scalded milk; continue to stir until hardened caramel has dissolved. Just before freezing add 1/2 cup finely chopped almonds, pecans or walnuts.
Chocolate Ice Cream III: Make Vanilla Ice Cream III, putting 2 sq (2 oz) unsweetened chocolate in milk before scalding. When chocolate is melted, beat smooth with egg beater. Proceed as directed.
Coffee Ice Cream III: Make Vanilla Ice Cream III, substituting 3/4 cup cold strong black coffee beverage for 3/4 cup of milk.
French Vanilla Ice Cream: Make Vanilla Ice Cream III, substitute 6 egg yolks for eggs.
Peach Ice Cream II: Make Vanilla Ice Cream III, adding 1 1/2 cups sieved fresh peaches, which have been combined with 1/4 cup additional granulated sugar or enough to sweeten, and a few drops of almond flavoring, just before freezing.
Peppermint Ice Cream: Make Vanilla Ice Cream III, omitting vanilla and adding 1 drop of oil of peppermint. Or scald 1 1/2 cups very finely crushed peppermint stick candy with milk, omitting sugar. Tint a delicate pink or green with food coloring.
Pineapple Ice Cream: Make Vanilla Ice Cream III, substituting 1 Tbsp lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple.
Pistachio Ice Cream: Make Vanilla Ice Cream III, adding 1/4 tsp almond flavoring and 1/2 cup chopped, blanched pistachio nuts. Tint delicate green with food coloring.
Raspberry Ice Cream: Make Vanilla Ice Cream III, adding 1 1/2 cups crushed raspberries, mixed with about 1/4 cup additional granulated sugar and few drops of almond, just before freezing.
Strawberry Ice Cream: Make Vanilla Ice Cream III, reducing milk to 1 cup. When milk and egg mixture has cooled, add 1 qt washed, hulled strawberries, mashed and sweetened with 1/4 cup additional granulated sugar; blend thoroughly. Then add cream and proceed.

Yummy Chocolate Frosting (1 egg or 2 egg yolks)
1 cup sifted confectioners’ sugar
1 egg or 2 egg yolks, unbeaten
1/4 cup milk
1/2 tsp vanilla flavoring
4 sq (4oz) unsweetened chocolate, melted
1 Tbsp softened butter or margarine
Combine ingredients in order given. Then beat with hand or electric beater until stiff enough to spread (about 5 min). If weather is warm, set bowl of frosting in a bowl of ice or ice water, and beat. Or chill in refrigerator before beating.
Frills and frosts 2 9″ layers or frosts an 8″x8″x2″ cake. Perfect topping for Devil’s Food Cake. Delicious with chopped walnuts sprinkled on sides of cake.
To Vary: Almond may be substituted for vanilla.

Zabaione
(Zabaglione)
3 egg yolks
3/4 cup granulated sugar
2 tsp grated lemon rind
5 tsp lemon juice
1/2 cup sherry or marsala wine
Partly fill base of double boiler with water; bring to boil. Beat egg yolks slightly in double boiler top; add rest of ingredients. Set in place over boiling water; beat constantly with egg beater until thick and fluffy like whipped cream. Remove at once from water.
Serve hot, or chilled, in parfait, sherbet or champagne glasses as dessert. Or use to top sponge cake or fruit. Makes 4 servings.

Leftover Fish
1. Serve creamed or scalloped, adding cooked, canned peas, asparagus, green beans, limas, etc., if desired.
2. Use with raw or cooked vegetables in hearty salads.
3. Mix with chopped raw or cooked vegetables, salad dressing and seasonings to use as sandwich fillings.
*4. Blogger comment: we use leftover fish for fish tacos.
Fish Sandwiches
Tuna, Shrimp or Crab Meat Spread: with added mayonnaise, grated onion, and lemon juice on crackers.
Fish Salad: make chicken salad sandwiches, substituting flaked, cleaned, cooked fresh, canned or glassed shrimp, lobster salmon, crab meat, or tuna, or flaked cooked fish for chicken.
Sardine and Olive: Blend 1 cup soft butter or margarine, 1 7oz can mashed, boneless, skinless sardines, 1/4 cup catchup, 12 minced stuffed olives, and 1 1/2 Tbsp lemon juice. Fills 18 sandwiches.
Tasty Tuna: To 1 can grated tuna, add 1/2 tsp lemon juice, 1 Tbsp catchup, 3 Tbsp salad dressing, 1/2 tsp Worcestershire sauce. Fills 8 sandwiches.
4. Piece out with another fish; use in canned fish dishes.

Leftover Fruit and Fruit Syrup
Fruits: Use in Fruit Cups, Fruit Gelatin Desserts and Fruit Salads.
Or use in or on Ice Cream or Sherbets, Baked Custard, Bavarian Cream, Custard Bread Pudding, Tapioca Cream, Spanish Cream, Quick Cornstarch Vanilla Pudding, etc.
Or serve alone or on sponge cake, with Custard Sauce. Or broil as garnish for meat, fish, or poultry. Or add to Vanilla or Lemon Sauce, for gingerbread, cottage pudding, etc.
Fruit Syrup: Use in fruit drinks, fruit cups or as part of water in Vanilla Sauce, cutting down on sugar.

Leftover Meats
Sliced or in Pieces: See dishes using leftover cooked beef:
Store leftover roast or cooked beef, covered, in refrigerator, or meat compartment until used. Plan to use up in a few days.
1. Serve sliceable meat, cold or Hot Meat Sandwiches.
2. Serve any small meat pieces in Mushroom Sauce – Quick.
Mushroom Sauce – Quick
1/3 cup sliced, peeled onions
2 Tbsp butter or margarine
1 can condensed cream of mushroom soup, undiluted
1 cup milk
1/4 tsp dried thyme (optional)
1/4 tsp salt
Saute onions in butter in saucepan until tender and golden. Gradually stir in soup, then milk. Add seasonings; heat, while stirring.
Serve with lamb chops, asparagus, broccoli. Makes about 2 cups.
3. Use ground meat in sandwich fillings, croquettes, turnovers, stuffed peppers, filling for omelet, in jellied meats, etc.
4. Use bones and small pieces of meat for Vegetable soup or soup from leftover bones.

To  Piece Out Sliced Meat for Main Course:
1. Alternate sliced meat with slices of cheese on platter.
2. Serve meat garnished with Deviled Eggs
3. Serve with one of following: baked beans
Cheese Fondue
2 1/4 cups milk
2 cups coarse day old bread crumbs
2/3 lb grated process American Cheddar cheese (2 2/3 cups)
1 tsp salt
Dash cayenne pepper
1 Tbsp bottled thick meat sauce (such as A1)
2 Tbsp minced onion
1 tsp dry mustard
4 eggs
Heat oven to 325F. Scald milk in double boiler, then cool. Combine rest of ingredients, but eggs, in large bowl. Add milk; stir well. Separate eggs; beat yolks until thick and lemon-colored. Slowly stir into bread mixture. Beat egg whites stiff, but not dry. Fold into bread mixture. Pour into greased 2 qt casserole. Set in baking pan in moderate oven of 325F. Fill pan with warm  water up to 1″ from top of casserole. Bake 1 1/2 hrs or until a delicate brown, and firm when touched in center. Serve at once, “as is” or with tomato sauce (see below). Makes 6 servings.
For 2: Halve each ingredient; make as directed, using 1 qt casserole.
Tomato Sauce (Basic Recipe)
1 1/2 cups canned tomatoes
1 sliced, peeled, medium onion
1 sprig parsley
1 bay leaf
1/2 tsp brown sugar
1/2 tsp salt
2 peppercorns
1 whole clove
2 Tbsp butter or margarine
2 Tbsp flour
Combine first 8 ingredients in saucepan. Simmer, uncovered 15min. Remove whole spices and parsley. Press through sieve. Melt butter in double boiler; stir in flour. Stir in sieved tomatoes gradually, stirring. Cook until smooth and thickened. Makes about 1 cup.
Note: Excellent tomato sauce comes in cans, all ready to heat and use. Or use canned tomato soup diluted as desired.
Fresh Tomato Sauce: Make Tomato Sauce, using 4 quartered, peeled, ripe medium tomatoes for canned tomatoes; increase brown sugar to 1 tsp and salt to 1 1/4 tsp. Simmer, covered 15-20 min.

Cheese and Vegetable Casserole
(Basic Recipe)
1 1/2 cups bottled milk, or 3/4 cup evaporated milk and 3/4 cup water
2 Tbsp butter or margarine
1 cup soft bread crumbs
1 chopped pimiento
2 Tbsp minced parsley
2 Tbsp minced onion
6 oz grated process American Cheddar cheese (1 1/2 cups)
1/2 tsp salt
1/8 tsp pepper
Dash paprika
3 eggs, well-beaten
1 cup drained, cooked or canned vegetables
Heat milk with butter. Pour over bread crumbs in a mixing bowl. Add next 7 ingredients. Mix well. Slowly stir in beaten eggs. Arrange vegetables in greased 1 1/2 qt casserole; pour cheese mixture over them. Set casserole in pan, filled with warm water up to within 1″ of top of casserole. Bake in moderate oven of 325F 75 min. or until a silver knife, inserted in center, comes out clean.
Serve as is, or with Mushroom Sauce. Makes 6 servings.

Baked Macaroni and Cheese
(Basic Recipe – Step by Step Method)
1/2 lb process American Cheddar cheese (2 cups, grated)
2 cups raw macaroni, in 2 1/2″ pieces
4 tsp minced onion
2 Tbsp butter or margarine
1 Tbsp flour
1/4 tsp dry mustard
3/4 tsp salt
Speck pepper
2 cups milk
4 tsp butter or margarine
3/4 cup soft bread crumbs
1. In large kettle, put on to boil 2 qts water with 3/4 tsp salt.
2. Fill base of double boiler with about 2″ water; put top in place, cover, then bring water to boil.
3. Heat oven to 400F. Thoroughly grease a 1 1/2 qt casserole.
4. With medium grater (fine one clogs), grate cheese on waxed paper.
5. When kettle of water boils, drop in macaroni; boil, uncovered, until a piece rubbed between fingertips, parts fairly easily – 9-20 minutes.
6. Meanwhile mince onion; put in double boiler with 2 Tbsp butter. When butter is melted, stir in next 4 ingredients. Slowly stir in milk; cook over boiling water until smooth and hot, stirring often. When macaroni is tender, drain into colander; turn into casserole.
7. To smooth sauce, add about 3/4 of grated cheese; stir until cheese is melted. (If preferred, slice cheese right into sauce.)
8. Now melt 4 tsp butter in a small saucepan. Also crumble 3/4 cup fine soft bread crumbs.
9. Then pour cheese sauce over macaroni, while tossing lightly with a fork so that all macaroni gets nicely coated.
10. Sprinkle rest of cheese over macaroni. Toss bread crumbs into melted butter, until evenly coated. Then sprinkle over cheese.
11. Bake in a moderately hot oven of 400F 20 min. Serve piping hot. Makes 4 servings as main dish, 6 servings instead of potatoes. Nice with crisp bacon. Or pass a big vegetable salad.
Baked Macaroni with Green Beans: Add 2 cups cooked beans in Step 7 of Baked Macaroni and Cheese.
Baked Macaroni with Ham: Make Baked Macaroni and Cheese, add 1/2 cup slivered cooked ham, tongue, chicken, corned beef or luncheon meat in Step 7. Reduce salt to 1/2 tsp with tongue or ham.
Baked Tomato Macaroni: Make Baked Macaroni and Cheese, arrange 3 skinned, sliced tomatoes in layers with macaroni and sauce.
For 2: Make as in Baked Macaroni and Cheese, using following ingredients: 1 1/3 cups raw macaroni in 2 1/2″ pieces, 1/3 lb cheese, 1 Tbsp minced onion, 4 tsp butter or margarine, 2 tsp flour, 1/4 tsp dry mustard, 1/2 tsp salt, speck pepper, 1 1/3 cups milk, 1 Tbsp melted butter or margarine, and 1/2 cup soft bread crumbs. Bake in 1 qt casserole at 400F 20 min.

Scrambled Eggs (In Double Boiler)
(Basic Recipe – Step by Step Method)
2 Tbsp butter, margarine or salad oil
6 eggs
1/2 tsp salt
1/8 tsp pepper
1/2 cup milk or thin cream
Pinch dried mixed herbs (optional)
1. Fill base of double boiler with about 2″ of water. Set top in place. Cover. Bring water to boil. (Do not have water in base touch bottom of double boiler top.) Melt butter in top.
2. Break eggs, one at a time, into a cup, then turn into a medium bowl before breaking the next. Add salt, pepper, milk and herbs, then beat with a fork just enough to blend.
3. When butter is melted, remove top of double boiler and tip it back and forth so that bottom and sides get well covered with butter.
4. Turn in eggs; set over boiling water. Cook until eggs just begin to “set” on bottom. Then scrape bottom and sides occasionally with a spoon, so liquid flows to bottom. Repeat until nearly “set”. Remove at once, as heat of utensil keeps them cooking.
Serve promptly “as is”, or on toast spread with deviled ham, or anchovy paste. Or serve with sausages, ham or bacon, or Bacon Rolls (crisp bacon laid between split, buttered toasted rolls). Makes 4 servings.
Scrambled Eggs with Cheese: Make Scrambled Eggs (In Double Boiler), adding 1/3 cup grated process American Cheddar cheese, and 2 tsp minced parsley or onion, before cooking. Or fold in 1 1/2 3oz pkg cream cheese, cut in small pieces, just before eggs set.
Scrambled Eggs with Chili Sauce: Make Scrambled Eggs (In Double Boiler). When eggs start to set, quickly in 1 Tbsp melted butter, mixed with 1/4 cup chili sauce and 1/2 tsp grated onion.
Scrambled Eggs with Meat: Make Scrambled Eggs (In Double Boiler), adding 1/3 cup minced, cooked ham or tongue, dried beef, or sliced cooked sausages, or 4 slices crisp bacon, diced, before cooking>
Scramble Eggs with Mushrooms: Make Scrambled Eggs (In Double Boiler), adding 1 cup sauteed, fresh mushrooms before cooking.

Scalloped Oysters
2 cups coarse toast crumbs
2 doz raw oysters, drained (about 1 qt)
1/4 cup melted butter
1/4 cup oyster liquid
1/2 tsp salt
1/8 tsp pepper
2 Tbsp cream or top milk
1 tsp Worcestershire sauce
Dash cayenne pepper
2 Tbsp sherry
Toast bread; prepare 2 cups of crumbs. Drain oysters very well; reserve 1/4 cup oyster liquid. Clean oysters. Mix crumbs and butter; use 1/3 to cover bottom of greased 12″x8″x2″ baking dish. Arrange half of oysters on top. Combine oyster liquid with next 6 ingredients; sprinkle half this sauce over oysters. Cover with 1/3 of crumbs; arrange rest of oysters on top. Pour on rest of sauce; top with crumbs; bake in hot oven of 425F 30 min. Makes 4 servings.
For 2: Halve ingredients; make as directed in 1 qt casserole. Bake 20 min.

Plain Omelet (French Omelet)
(Basic Recipe – Step by Step Method)
1 – 1 1/2 Tbsp butter or margarine
8 eggs
1 Tbsp cold water
1 1/2 tsp salt
Speck pepper
1. Melt butter in large skillet (about 10″) over low heat. Then tip skillet back and forth to grease bottom and sides thoroughly.
2. Break eggs, one at a time, in a cup, then turn into a medium bowl before breaking the next. Add water, salt and pepper, and beat with hand or electric beater just long enough to blend.
3. Pour into hot greased skillet over low heat – fat should be only hot enough to make drop of water sizzle. As mixture sets at edges, gently stir with fork, scraping from bottom and sides to let uncooked mixture flow to bottom. (Tilt skillet if necessary).
4. Repeat until all of omelet is creamy and cooked, though rough on top. Then level off top, with tines of fork laid flat on surface.
5. Now loosen edge of omelet all around with spatula. Then with skillet tilted in left hand, carefully roll up omelet from skillet handle towards opposite side, with help of spatula. Or fold in half. Then increase heat and brown bottom of omelet lightly.
6. Now hold skillet with left hand over heated platter in right hand, so that bottom edge of skillet rests on edge of platter. Slowly tip two together until omelet rolls out onto platter. Makes 4 servings.
For Filling: If you’re using a filling, arrange it over half of omelet, opposite skillet handle, just before folding in Step 5.
Bacon Omelet: Make Plain Omelet, scattering 6 slices crisp, cooked bacon, crumbled, over surface of omelet, as it cooks.
Cheese Omelet: Make Plain Omelet, sprinkling 1/3 cup grated process American Cheddar cheese over omelet as it cooks. Or add 1/2 cheese to mixture before cooking; sprinkle rest over it, as it cooks.
Chicken-Curry Omelet: Saute 1 Tbsp minced onion in 2 Tbsp butter until tender. Add 1 cup cut up  chicken; heat. Add 1/4 tsp curry powder, 1/2 tsp salt. Use to fill Plain Omelet.
Ham or Tongue Omelet: Make Plain Omelet, omitting salt; add before cooking 1/2 cup minced cooked ham or tongue mixed with 1/2 tsp prepared mustard and 1/2 tsp minced onion. Or use as filling.
Herb Omelet: Make Plain Omelet adding to mixture before cooking 1/4 tsp chopped fresh or dried thyme or sage, 1/4 tsp chopped fresh or dried marjoram or savory, and 1 tsp minced parsley.
Jelly Omelet: Make Plain Omelet; omit pepper and 1/2 salt. Add 1 Tbsp granulated sugar. Spread with jelly before folding.
Mushroom Omelet: Make Plain Omelet, scattering 1 cup sauteed, sliced mushrooms on it, as it cooks. Or fill with 1/2 recipe for Creamed Mushrooms.
Creamed Mushroom (Basic Recipe)
1 lb fresh mushrooms
2 Tbsp minced onion
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
1 tsp lemon juice
3/4 tsp celery salt
1 1/2 cups milk
3 Tbsp sherry (optional)
Slice or halve washed mushrooms (caps with stems) lengthwise. Saute onion in butter in covered large skillet over low heat, 10 min. Add mushrooms, cover; saute 8-10 min over medium heat, stirring occasionally. Stir in flour and next 4 ingredients, then milk. Cook over low heat, stirring, until thickened. Add sherry.
Serve as is, or on toast, as vegetable. Or serve on toast or in Croustades with bacon as main dish. Makes 4 servings.
Creamed Mushroom de Luxe: Arrange Creamed Mushrooms on toast. Top with baked tomatoes. Makes 4 servings as luncheon main dish.
Spanish Omelet: Make 1/2 Spanish Sauce. Make Plain Omelet, spoon some sauce on it before folding in Step 5, serve rest on top.
Spanish Sauce:
1 cup sliced, peeled onion
1/4 cup butter, margarine or salad oil
1 diced, seeded green pepper
1 bay leaf
1 No. 2 can tomatoes (2 1/2 cups) or 2 1/2 cups canned tomato juice
2 tsp salt
Dash pepper
2 whole cloves
1 tsp granulated sugar
3 Tbsp flour
6 Tbsp water
Saute onions tender in butter. Add remaining ingredients, except flour and water. Cover, simmer 30 min. Stir in flour mixed smooth with water. Heat until thickened. Remove bay leaf and cloves; serve. Or strain.
Serve with omelet, meat loaf, hamburgers, fish, corn fritters, etc. Makes about 2 cups.

Beef or Corned Beef
Baked Macaroni with Ham
Make Baked Macaroni and Cheese, adding 1/2 cup slivered cooked ham, tongue, chicken, corned beef or luncheon meat. Reduce salt to 1/2 tsp with tongue or ham.

Beef Croquettes
Croquettes- Step by Step Method
1 cup Thick White Sauce
1 tsp minced parsley
1 tsp minced onion
2 cups ground, cooked beef
1/2 tsp lemon juice
salt
speck pepper
pinch dried sage (optional)
1 egg
1 Tbsp water
Finely sifted dried bread crumbs
Fat or salad oil
1. Combine first 5 ingredients; mix well. Add salt, pepper, if needed, and sage, if desired. Chill well – several hours or overnight.
2. Divide chilled croquette mixture into 8 portions. (This mixture is soft to handle, but makes croquettes of delightful tenderness.) Spoon out each portion; shape into cylinder, cone or ball.
3. Break egg into plate; add water; mix with fork to blend. Put some sifted dried bread crumbs in another plate or on waxed paper.
4. Roll croquettes, first in bread crumbs, then in egg, and then in crumbs, making sure all surfaces are well-coated. (This coating helps keep croquettes from getting fat soaked.) Chill again.
5. Heat enough fat to cover bottom of deep skillet to depth of 1 1/2″, to 390F on deep fat thermometer, or hot enough to brown 1″ cube of day old bread in 20 seconds. Fry croquettes, a few at a time, about 2 min, or until golden; turn occasionally.
6. As they are fried, remove croquettes with slotted spoon; drain on paper. If necessary, keep warm in 400F oven. Makes 8.
Serve alone or with 1/2 recipe Spanish Sauce, canned tomato sauce, mushroom sauce or horseradish sauce.

Horseradish Sauce
2 Tbsp butter
1 Tbsp flour
1/4 tsp prepared mustard (optional)
*1 cup stock
1 egg
1/4 cup light or heavy cream
3/4 cup “well-drained” bottled horseradish
Salt
Pepper
Melt butter in double boiler; stir in flour and mustard. Gradually add stock, stirring constantly. Cook until slightly thickened, stirring often. Beat egg and cream together; gradually add cooked mixture. Return mixture to double boiler; cook over hot, not boiling water, until thickened. Add horseradish; heat. Taste; add salt, and pepper if needed. Makes about 1 1/4 cups sauce. Serve with baked ham, or boiled tongue, beef or corned beef.
*Use 1 bouillon cube dissolved in 1 cup hot water, or 1 cup canned consomme, undiluted, in place of stock.

Beef and Potato Cakes
2 1/2 cups ground, leftover, cooked beef
1 1/2 cups cold seasoned mashed potatoes
1/2 tsp salt
Speck pepper
1 tsp bottled thick meat sauce (as A1)
2 tsp minced onion
Flour
2 Tbsp melted fat or salad oil
Mix together all ingredients except flour and fat. Shape into 6 patties or cakes. Roll very lightly in flour; saute in hot fat until brown on all sides. Makes 4-6 servings.
Note: Roast veal, ham, lamb or pork may be used for beef; season to taste.

Corned Beef Hash
(Basic Recipe – Step by Step Method)
* 2 cups chopped, cooked corned beef
2 or 3 cups chopped, cold, cooked potatoes
6 Tbsp minced onion
salt
speck pepper
1/3 cup light cream or top milk
2 Tbsp fat or salad oil
1. Chop corned beef and potatoes, separately, with a chopping knife in a chopping bowl, then measure. (Don’t chop too fine or hash will be compact.) Toss in onion. Add salt to taste, pepper and cream.
2. Melt fat in skillet. When melted, tip skillet back and forth, so bottom and sides are well-greased. Turn in hash; spread evenly.
3. Cook over low heat, without stirring, until light brown on underside – about 30-40 min. Occasionally lift edge of hash with spatula to check browning.
4. Now run spatula around inside of skillet, close to edge, to loosen all of hash. Then, while holding skillet in left hand, make a cut down length wise center of hash, part way through, at right angles to handle of skillet. Tip handle up, and with aid of spatula, fold upper half over lower half.
5. Then hold skillet with left hand, over a hot platter in right hand, so bottom edge of skillet rests on edge of platter. Slowly tip two together until hash rolls out on platter.
Serve with chili sauce piccalilli, or bottled horseradish. Or serve with poached eggs, broiled tomatoes, canned tomato sauce, or savory mustard sauce. Makes 4 servings.
To vary: Add minced parsley, green pepper, bottled horseradish, or a few minced cooked beets. Or use chopped cooked carrots for part of potatoes; tomato juice for cream; or chopped veal, ham or pork for corned beef. Or add 1-2 Tbsp chutney and a little curry powder.
Baked Corned Beef Hash: Bake Corned Beef Hash, in greased 1 1/2 qt casserole or shallow dish, at 375F 30-35 min, or until brown. If desired, press tomato halves on top before baking; spread each half with a little prepared mustard; sprinkle with salt, pepper, minced onion, Worcestershire, soft bread crumbs, and bits of butter.
* Roast Beef Hash: Make Corned Beef Hash using roast beef.

Meat Loaf Spaghetti*
Easy Spaghetti Supper
2 minced, peeled cloves garlic
4 sliced, peeled medium onions
2 minced, seeded green peppers
*2 cups slivered, cooked tongue (substitute leftover meat loaf for tongue)
1/4 cup fat
1 No. 2 1/2 can tomatoes (3 1/2 cups)
1 tsp dried thyme
1/4 tsp powdered cloves
2 Tbsp flour
2 1/2 tsp salt
8 oz thin spaghetti
Grated Parmesan cheese (optional)
Saute first 4 ingredients in fat in skillet until onions are tender. Add tomatoes and next 4 ingredients. Simmer, uncovered, 10 min. Meanwhile, cook spaghetti tender in boiling salt water. Arrange drained spaghetti on deep platter; pour sauce over it. Sprinkle with cheese. Makes 4-6 servings.
For 2: Halve each ingredient, using 1 No 2 can tomatoes.

Shepherd’s Pie
(Step by Step Method)
1/2 recipe Hot Mashed Potatoes
2 cups cut up, leftover, cooked beef
1 Tbsp flour
2 Tbsp fat or salad oil
Leftover gravy
6 small cooked onions
1 cup cooked, quartered carrots
1 cup cooked or canned peas
1 egg, beaten
1. Put potatoes on to cook. Grease a 1 1/2 qt casserole.
2. Lightly toss beef in flour in bowl, until all pieces are coated.
3. Heat oven to 425F.
4. Heat fat in skillet. Add beef and brown lightly on all sides, frequently turning with a fork.
5. Then add 2 1/2 cups leftover gravy, or as much gravy as you have on hand, with enough added hot water to make 2 1/2 cups in all. (Season gravy to taste, and thicken if necessary.) Also add onions, carrots, and peas. Heat then pour into greased 1 1/2 qt casserole.
6. Drain and mash potatoes, add beaten egg, then arrange a ring of heaping tablespoonfuls on top of meat, pushing each tablespoon of potatoes off of spoon on meat with teaspoon.
7. Bake in hot oven of 425F until gravy bubbles, and potato ring is light golden brown. Makes 4 servings.
Note: Diced leftover cooked lamb, veal or pork may replace beef.
For 2: Use 1 egg and half of each remaining ingredients; make as directed. Bake in a greased 1 qt casserole.

Mashed Potatoes
(Basic Recipe)
9 medium white potatoes (3 1/4 lb)
6 Tbsp butter or margarine
3/4 cup hot bottled milk or 6 Tbsp evaporated milk and 6 Tbsp water, heated
Speck pepper
Salt
Boil scrubbed potatoes in 1″ boiling salted water (1/2 tsp salt per cup water) in covered saucepan, for 35-40 min. until tender. Drain. Peel; place over low heat 1 or 2 min. to dry out, shaking pan gently. Mash thoroughly, using a potato masher, until no lumps remain. Or use potato ricer or electric beater. While beating with electric beater, masher, spoon, or fork, gradually add enough of combined butter and milk to make potatoes fluffy and creamy. Season to taste.
To Serve: Heap at once in heated serving dish, top with lump of butter or margarine, and sprinkle with paprika, or minced parsley, mint, watercress, or chives. Makes 6 servings.
To Keep Warm: If mashed potatoes must be kept warm, cover them, and set in pan of hot water over low heat.
Duchess or Plank Border Potatoes: Make Mashed Potatoes, using 2 beaten eggs and enough milk to beat smooth. Arrange with spoon, in mounds, on a greased cookie sheet. (If for plank, arrange as border on a plank.) Brush with melted butter, margarine or top milk; brown under broiler or in 450F oven.
Mashed Potatoes a’ la Phyfe: Make Mashed Potatoes, add 1/2 minced, peeled clove garlic, which has been sauteed 5 min in 1 tsp olive or salad oil, a sprinkle of paprika and 1/8 tsp celery seed.
Mashed Potato Cakes: Shape into flat cakes. Dust on both sides with flour, then saute in butter, margarine, bacon fat or salad oil to a delicate brown on both sides.
Savory Mashed Potatoes: Make Mashed Potatoes, adding a few minced mint leaves or some minced water cress just before serving.

Beef and Potato Cakes
2 1/2 cups ground, leftover, cooked beef
1 1/2 cups cold seasoned mashed potatoes
1/2 tsp salt
Speck pepper
1 tsp bottled thick meat sauce (such as A1)
2 tsp minced onion
Flour
2 tbsp melted fat or salad oil
Mix together all ingredients except flour and fat. Shape into 6 patties or cakes. Roll very lightly in flour; saute in hot fat until brown on all sides. Makes 4-6 servings.
Note: Roast veal, ham, lamb or pork may be used for beef; season to taste.

Ham

Baked Eggs with Ham
Baked or Shirred Eggs
Heat oven to 350F. Butter custard cups or ramekins. Pour 1 Tbsp top milk or cream in each. Carefully break an egg into each. Sprinkle with salt, pepper and paprika; dot with butter. Arrange cups in shallow baking pan. Bake in moderate oven of 350F 12-18 min, or until desired firmness. Serve from dishes.
Baked Eggs with Ham:  Sprinkle greased ramekins with minced, cooked ham, luncheon meat or tongue. Proceed as above for baked eggs.

Baked Macaroni with Ham
See above.

Barbecued Ham Sandwiches
Barely cover bottom of a shallow baking pan with bottled or homemade barbecue sauce. Place layer of thin cooked ham slices in sauce; bake at 400F 10 min. Place slice of ham between 2 thin bread slices. Brush outsides with butter or margarine. Toast and serve. Or, after toasting, cut in 2″ squares; serve as hors d’oeurvres.

Chef Salad Bowl
1 peeled clove garlic, cut in halves
1 head lettuce
1/2 bunch water cress
1 bunch romaine, escarole or curly chicory
French dressing
1 cup celery, cut into julienne strips
1 cup cooked or canned ham, luncheon meat or tongue, slivered
1 cup cooked chicken, slivered
1 cup slivered Swiss cheese (1/4 lb)
1 cup cooked or canned peas
1 minced, shelled, hard cooked egg
Rub salad bowl well with garlic. Shred next 3 ingredients into salad bowl. Toss with 1/2 cup French dressing. Add next 5 ingredients mixed with 1/2 cup French dressing. Toss well; sprinkle with egg. Serve with a hot or toasted bread. Makes 6 servings.

Chicken and Ham Pie
Chicken Pie
(Basic Recipe – Step by Step Method)
1 4 lb drawn roaster or fowl
1 Tbsp salt
2 stalks celery
1 bay leaf
14 peeled small white onions
Baking Powder Biscuits (see below)
7 Tbsp butter, margarine, or chicken fat
7 Tbsp flour
1 cup top milk or light cream
2 cups chicken broth
salt
speck pepper
dash mace
1/2 tsp Worcestershire sauce
2 Tbsp sherry (optional)
pinch dried tarragon
1. Hold roaster over flame to remove hairs. Remove pinfeathers; cut out oil sac at tail end of back. Clean, then wash well.
2. Place in large kettle or Dutch oven with salt, celery, bay leaf and enough boiling water to cover chicken half way.
3. Simmer, covered, about 1- 1 1/2 hours, for roaster, about 3-4 hours, for fowl, or until a fork can be easily inserted in leg. Add onions last half hour. Replenish boiling water when necessary.
4. When tender, remove chicken and onions from broth; cool. Cool broth by letting chicken and stock stand in sink in running cold water until lukewarm; then refrigerate at once; skim off fat as it cools. Strain broth.
5. Make Baking Powder Biscuits dough using 1/2 cup shortening. Roll 1/2″ thick; cut biscuits with doughnut cutter; chill.
6. Melt 7 Tbsp butter in double boiler over boiling water. Add flour, while stirring smooth. Then slowly stir in top milk and 2 cups chicken broth, and cook until thickened, stirring frequently.
7. Add salt to taste, and next 5 ingredients. Heat oven to 450F.
8. Remove skin and bones from chicken; cut meat into large pieces. Arrange with onions in greased 2 qt casserole. Pour on sauce.
9. Top with biscuits. Brush with top milk. Bake in hot oven of 450F, 20-25 minutes or until golden brown and done. Makes 6 servings.
To vary: If preferred, top with easy flaky pastry, rolled 1/8″ thick. Bake in hot oven of 450F, 30 min or until done.

Baking Powder Biscuits
(Basic Recipe – Step by Step Method)
2 cups sifted all purpose flour
3 tsp baking powder
1 tsp salt
6-7 Tbsp shortening
About 2/3 – 3/4 cup milk
1. Heat oven to 450F. Grease baking pans or cookie sheets.
2. Measure first 3 ingredients into flour sifter, set in bowl. Sift.
3. Drop in shortening. Cut it in with 2 knives, one in each hand, working them back and forth in crisscross fashion, until mixture looks like coarse cornmeal. Or use a pastry blender.
4. Make a small well in center of mixture; pour in 1/2 cup milk. Mix quickly and lightly with a fork. Then add enough more milk to make a dough light, soft, but not sticky, which clings to fork in a ball. Stir little, to avoid making biscuits tough.
5. Rub a little flour into pastry board or pastry cloth covered board. Turn dough onto it; sprinkle with a little flour. With lightly floured hands, gently knead it this way: Pick up side of dough farthest from you. Fold it over towards you; press palms down on fold, pushing it away lightly. Turn dough around part way; repeat process 7 times kneading very gently to avoid toughness.
6. Lightly pat out dough with floured hand, or roll lightly with floured rolling pin to 1/4″ thickness, for thin, crusty biscuits. Roll 1/2 to 3/4″ thick for higher biscuits. Roll from center outward, lifting pin near edges, so they will not be thinner.
7. Then, with a floured 2″ biscuit cutter (or smaller if desired), cut out biscuits, dipping cutter into flour between cuttings, so it will not stick. Cut with a straight not a twisting motion, and as close together as possible.
8. Lift trimmings away from biscuits; with a broad spatula gently transfer biscuits to cookie sheet. Place about 1″ apart for crusty biscuit, or nearly touching each other for softer ones.
9. Lightly press dough trimmings together, pat out and cut out as before; arrange on the sheet. (The more dough is handled, the tougher it gets.) Prick tops of biscuits with fork, if desired.
10. Now with a pastry brush, brush tops of biscuits with top milk, melted butter, or light cream, to give them a delicate brown color.
11. Bake in hot oven for 450F, 12-15 min or until a delicate brown, and dry inside. Serve hot. Makes about 19 2″ biscuits.
*** Chicken & Ham Pie: Make the chicken pie, arrange a few thin slices of cooked ham in with chicken and onions in casserole.

Chicken and Ham Salad (*use the chicken salad recipe below using 1/2 chicken & 1/2 ham)
Chicken Salad*
2 cups cooked chicken, in large pieces (*or 1 cup chicken and 1 cup ham)
1-2 cups diced celery
French dressing
Lettuce
Mayonnaise
Use all white chicken meat, or part dark and part white meat. Combine chicken, celery and French dressing to moisten; chill 1/2 hour or more. Arrange in lettuce cups; top with mayonnaise. Garnish with stuffed or ripe olives, capers or radishes. Makes 4-6 servings.
To vary:
1. Add a few coarsely chopped walnut meats, toasted until crisp in a little butter in skillet, or a few toasted almonds.
2. Or serve in fresh or canned peach halves, or on fresh or canned pineapple slices on lettuce.
French Dressing:
Simple French Dressing I
(Basic Recipe)
1/4 tsp salt
speck pepper
dash paprika
1/4 tsp sugar
3/4 cup salad or olive oil
1/4 cup lemon or lime juice, or vinegar
1 peeled clove garlic, or 1 Tbsp minced onion
Combine ingredients in jar, bottle, or bowl. Shake or beat until blended. Store, covered in refrigerator; remove garlic if desired. Use as needed; shake before using. Tasty on any salad. Makes 1 cup.
To vary: Make dressing, omitting garlic. In making salad, rub small cubes of toasted bread -2 apiece- with cut piece of garlic. Toss with greens just before serving. These tidbits are crunchy and tasty.
Chiffonade Dressing: To simple French dressing I add 1 Tbsp minced pimiento, 1/2 tsp mince parsley, 1 chopped hard cooked egg,

Chicken and Ham Sandwiches
Combine 1/2 cup ground, canned, glassed or cooked chicken, 1/2 cup ground cooked ham, 3 chopped stuffed olives, 1 1/2 Tbsp mayonnaise, 1/2 tsp lemon juice. Fills 6 sandwiches.

Club Sandwiches
(Basic Recipe)
Butter or margarine
Toast
Lettuce
Chicken, sliced
Mayonnaise
Tomatoes, sliced
Hot cooked bacon slices
Butter toast, allowing 3 slices for each person. On 1st slice, place a lettuce leaf and a layer of sliced chicken. Spread a slice of toast with mayonnaise; place over chicken, with mayonnaise side down. On top of this, place tomato slice and 2 or 3 crisp bacon slices. Spread remaining slice of toast with mayonnaise; place, mayonnaise side down, over tomato and bacon. Quarter each sandwich into triangles, cutting from corner to corner. Use cocktail toothpicks to hold together. Garnish with parsley, olives or gherkins.
Fish Club Sandwiches: Use fish salad (Make chicken salad substituting flaked, cleaned, cooked fresh, canned or glassed shrimp, lobster, salmon, crab meat, or tuna, or flaked cooked fish for chicken), sliced hard cooked eggs, and tomato slices, as filling in Club sandwiches.
Ham, Egg, Tomato Club Sandwiches: Use egg and celery salad (blend 3 chopped, shelled, hard cooked eggs, 1 cup minced celery or 1/2 cup minced stuffed olives, pinch salt, speck pepper, and 1/4 cup mayonnaise. Fills 8 sandwiches), slices or ham or crisp bacon and tomato slices, as filling in Club sandwiches.

Corn Pudding
2 cups chopped cooked, or canned whole grain corn
2 eggs, slightly beaten
1 tsp granulated sugar
1 1/2 Tbsp melted butter or margarine
2 cups scalded milk
1 3/4 tsp salt
1/4 tsp pepper
Heat oven to 325F. Combine all ingredients in medium bowl; pour into greased 1 1/2 qt casserole. Set in pan of warm water; bake in moderate oven of 325F, 1 hr, 15 min. Makes 5-6 servings.
To vary: One half cup minced cooked ham or grated cheese, or 2 Tbsp minced onion, may be added to pudding mixture before baking.
For 2: Halve each ingredient; make as directed, using 3 individual casseroles, set in a pan of warm water.

Creamed Eggs and Ham
Creamed Eggs
(Basic Recipe- Step by Step Method)
6 hot, shelled, hard-cooked eggs
3 Tbsp butter or margarine
1 Tbsp minced onion (optional)
3 Tbsp flour
1/2 tsp salt
Speck pepper
1 tsp Worcestershire sauce (optional)
2 cups milk
1 Tbsp minced parsley
Pinch dried mixed herbs
Toast
1. Hard cook eggs, then peel off shells.
2. Partially fill base of double boiler with water; cover; bring to a boil.
3. Melt butter in top of double boiler over direct heat. Add onion and simmer until tender. Remove from heat. Add flour, salt and pepper, mixing well. Add Worcestershire sauce, if desired.
4. Set top in place over boiling water. Slowly stir in milk. Cook, stirring, until smooth and thickened. Add parsley and herbs.
5. Cut eggs into slices, halves or quarters. Fold into sauce. Heat.
Serve on toast; top with crisp bacon. Or serve on toast spread with butter, or deviled or Smithfield ham. Or serve on asparagus; in patty shells; in croustades, in toast cups or with boiled white rice. Makes 6 servings for breakfast; 4 for lunch.
Creamed Eggs & Ham: make creamed eggs. Arrange slices of cooked ham, luncheon meat, crisp bacon or tongue on toast or toasted corn bread on heated platter. Pour on creamed eggs.

Creamed Ham
2 cups diced, leftover, cooked ham (or lamb, veal or pork)
3 Tbsp flour
2 Tbsp minced onion
1 cup diced celery
1/4 cup butter or margarine
2 cups milk
1 tsp salt
1 tsp Worcestershire sauce
Roll ham in flour and brown lightly with onion and celery in butter. Add milk slowly, stir until smooth and thickened. Season with salt and Worcestershire sauce.
Serve on toast, or toasted English muffins, or with waffles or Mashed Potatoes. Makes 4 servings.
For 2: Halve each ingredient and make as directed.

Ham Horseradish Sandwiches (Open Face)
Mix 1 cup ground cooked ham, 1/4 cup minced parsley, 2 Tbsp mayonnaise, 2 Tbsp horseradish. Covers 16 2″ rounds.

Ham or Tongue Omelet
Plain French Omelet
1- 1 1/2 Tbsp butter or margarine
8 eggs
1 Tbsp cold water
1 1/2 tsp salt
Speck pepper
1. Melt butter in large skillet (about 10″) over low heat. Then tip skillet back and forth to grease bottom and sides thoroughly.
2. Break eggs, one at a time, into a cup, then turn into a medium bowl before breaking the next. Add water, alt and pepper, and heat with hand or electric beater just long enough to blend.
3. Pour into hot greased skillet over low heat- fat should be only hot enough to make drop of water sizzle. As mixture sets at edges, gently stir with fork, scraping from bottom and sides to let uncooked mixture flow to bottom. (Tilt skillet if necessary).
4. Repeat until all of omelet is creamy and cooked, though rough on top. Then level off top, with times of fork laid flat on surface.
5. Now loosen edge of omelet all around with spatula. Then with skillet tilted in left hand, carefully roll up omelet from skillet  handle towards opposite side, with help of spatula. Or fold in half. Then increase heat and brown bottom of omelet lightly.
6. Now hold skillet with left hand over heated platter in right hand, so that bottom edge of skillet rests on edge of platter. Makes 4 servings.
Make a plain French omelet, omitting salt; add before cooking, 1/2 cup minced, cooked ham or tongue mixed with 1/2 tsp prepared mustard and 1/2 tsp minced onion. Or use filling.

Ham Supper Salad Bowl
1/2 lb diced, cooked or canned ham (about 2 cups)
1 cup diced celery
2 diced, shelled, hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 1/2 tsp sweet pickle relish
1 1/2 tsp chili sauce
Lettuce
Combine first 3 ingredients. Stir in combined mayonnaise, relish, chili sauce. Mix well. Chill until ready to serve. Arrange in salad bowl with lettuce, in small pieces. Toss, serve. Makes 4 servings.

Kidney Lima Casserole
1 No 2 can green lima beans
1 No 2 can red kidney beans
1 cup diced cooked ham or canned luncheon meat
1 can cream of mushroom soup, undiluted
1 tsp Worcestershire
1 seeded medium green pepper
1 peeled small onion
Heat oven to 350F. Drain beans, reserving liquid from kidney beans. In 2 qt casserole, mix beans with ham. Blend soup and 1 tsp Worcestershire with 1/4 cup kidney bean liquid; pour over beans. Arrange pepper and onion in very thin rings on top. Bake in moderate oven of 350F 35 min, or until bubbling hot. Makes 8 servings.

Stuffed Green Peppers
6 large squatty green peppers
1 cup boiling water
1 1/2 tsp salt
3 cups coarsely ground cooked ham or canned luncheon meat
1 1/2 cups cooked white rice (about 1/2 cup raw)
1/4 tsp pepper
3/4 tsp dried thyme
1/4 cup butter or margarine
1 cup sliced, peeled onions
4 peppercorns
6 whole cloves
1 cup canned condensed tomato soup, undiluted
1 No 2 can tomatoes (about 2 1/2 cups)
2 sprigs parsley
Wash peppers. Cut thin slice from stem end of each; remove all seeds. Place peppers, water, and salt in Dutch oven or deep kettle. Cover; boil 5 min. Drain; reserve liquid. Meanwhile, in large bowl, combine next 4 ingredients. Lightly fill drained peppers with this mixture. Melt butter in Dutch oven, add onions; saute until golden. Tie peppercorns and cloves in a small piece of cheesecloth. When onions are brown, add remaining including spice bag and reserved liquid. Arrange peppers upright in sauce. (If peppers do not fill bottom of Dutch oven, and tend to topple over, use inverted custard cups to fill up space.) Cover; simmer 30 min. Remove spice bag. Serve peppers surrounded by sauce. Makes 6 servings.

Lamb
Lamb Barbecue
5 Tbsp minced onion
3/4 cup diced celery
2 Tbsp fat or salad oil
1/4 tsp dry mustard
2 Tbsp brown sugar
1 1/2 tsp salt
1/2 tsp chili powder
3 Tbsp vinegar
1 1/2 cups canned tomato juice
1/2 cup water
2 cups slivered, leftover, cooked lamb
Saute onion and celery in fat until golden brown, stirring occasionally. Add mustard, sugar, salt and chili powder, remaining ingredients. Simmer, uncovered, 35-40 min or until thickened.
Serve in ring of rice, peas or green beans. Makes 4 servings.

Hot Lamb Sandwiches
Heat thinly sliced or cut up roast meat (beef, lamb, pork, ham, turkey or chicken) in leftover gravy or mushroom sauce. Serve between buttered bread or toast slices, with gravy on top.
Or, for each sandwich, butter 2 slices of bread or toast. Place 1 slice in center of plate; cut other slice into 2 triangles and put one at opposite sides of whole slice. Arrange thinly sliced roast meat, hot or cold, on center bread slice. Top with hot gravy or mushroom sauce-quick. Use applesauce, or mint or cranberry jelly, or pickle as garnish.
Mushroom Sauce-Quick
1/3 cup sliced, peeled onions
2 Tbsp butter or margarine
1 can condensed cream of mushroom soup, undiluted
1 cup milk
1/4 tsp dried thyme (optional)
1/4 tsp salt
Saute onions in butter in saucepan until tender and golden. Gradually stir in soup, then milk. Add seasonings; heat, while stirring.
Serve with lamb chops, asparagus, broccoli. makes about 2 cups.

Lamb Croquettes
1 cup Thick White Sauce
1 tsp minced parsley
1 tsp minced onion
2 cups ground, cooked lamb
1/2 tsp lemon juice
salt
speck pepper
pinch dried sage (optional)
1 egg
1 Tbsp water
finely sifted dried bread crumbs
fat or salad oil
1. Combine first 5 ingredients; mix well. Add salt, pepper, if needed, and sage, if desired. Chill well-several hours or overnight.
2. Divide chilled croquette mixture into 8 portions. (This mixture is soft to handle, but makes croquettes of delightful tenderness.) Spoon out each portion; shape into cylinder, cone or ball.
3. Break egg into plate; add water; mix with fork to blend. Put some sifted dried bread crumbs in another plate or on waxed paper.
4. Roll croquettes, first in bread crumbs, then in egg, and then in crumbs, making sure all surfaces are well-coated. (This coating helps keep croquettes from getting fat soaked.) Chill again.
5. Heat enough fat to cover bottom of deep skillet  to depth of 1 1/2″ to 390F on deep fat thermometer, or hot enough to brown 1″ cube of day old bread in 20 seconds. Fry croquettes, a few at a time, about 2 min or until golden; turn occasionally.
6. As they are fried, remove croquettes with slotted spoon; drain on paper. If necessary, keep warm in 400F oven. Makes 8.
Serve alone, or with 1/2 recipe Spanish Sauce, canned tomato sauce, Mushroom Sauce-fresh, or Horseradish sauce.

White Sauce, Medium
2 Tbsp butter or margarine
2 Tbsp flour
speck pepper
1/2 tsp salt
dash paprika
1 cup milk or part milk and part thin cream
1. Partially fill base of double boiler with water. Set top in place, cover, then bring water to boil.
2. Melt butter in top of double boiler, then add flour, pepper, salt and paprika, while stirring until blended and smooth.
3. Then add 1 cup milk slowly, stirring constantly, to avoid lumps.
4. Cook until smooth and thickened, stirring.
Makes 1 cup – sufficient for creaming 1 cup diced cooked meat, flaked fish, cooked vegetables, etc.
Note: If sauce gets too thick, thin down to desired consistency with milk.
Thick White Sauce: Make Medium White Sauce increasing flour and butter to 1/4 cup.

Spanish Sauce
1 cup sliced, peeled onions
1/4 cup butter, margarine or salad oil
1 diced, seeded green pepper
1 bay leaf
1 No 2 can tomatoes (2 1/2 cups) or 2 1/2 cups canned tomato juice
2 tsp salt
dash pepper
2 whole cloves
1 tsp granulated sugar
3 Tbsp flour
6 Tbsp water
Saute onions tender in butter. Add remaining ingredients, except flour and water. Cover, simmer 30 min. Stir in flour mixed smooth with water. Heat until thickened. Remove bay leaf and cloves; serve. Or drain.
Serve with omelet, meat loaf, hamburgers, fish, corn fritters, etc. Makes about 2 cups.

Mushroom Sauce – Fresh
1/4 lb fresh mushrooms
1 cup cold water
1/2 tsp salt
2 Tbsp butter, margarine or salad oil
1 tsp minced onion
1/8 tsp paprika
2 Tbsp flour
Top milk or light cream
dash pepper
1/2 tsp Worcestershire sauce
1 1/2 Tbsp sherry (optional)
Wash mushrooms. Remove stems, chop; add water and salt, cover, and simmer 1/2 hr. Strain, reserving liquor. Slice or quarter mushroom caps, then saute in butter with minced onion and paprika, in skillet until light golden. Stir in flour until smooth. Add mushroom liquor and enough top milk to make 1 cup in all. Cook, stirring, until smooth and thickened. Add pepper, Worcestershire, sherry, and salt to taste.
Serve with croquettes, et. Makes 4 servings.
Curry Mushroom Sauce: Make Mushroom Sauce-Fresh, omitting sherry. Add 1-1 1/2 tsp curry powder with flour.

Horse – Radish Sauce
2 Tbsp butter
1 Tbsp flour
1/4 tsp prepared mustard (optional)
* 1 cup stock
1 egg
1/4 cup light or heavy cream
3/4 cup “well-drained” bottled horse radish
salt
pepper
Melt butter in double boiler; stir in flour and mustard. Gradually add stock, stirring constantly. Cook until slightly thickened, stirring often. Beat egg and cream together; gradually add cooked mixture. Return mixture to double boiler; cook over hot not boiling water, until thickened. Add horse-radish; heat. Taste, add salt, and pepper if needed. Makes about 1 1/2 cup sauce. Serve with baked ham, or boiled tongue, beef or corned beef.
*Use 1 bouillon cube dissolved in 1 cup hot water, or 1 cup canned consomme, undiluted, in place of stock.

Lamb Curry
1 cup raw white rice, washed
3/4 cup sliced, peeled onions
1 cup diced celery
1 minced, peeled clove garlic
2 Tbsp butter or margarine
1 1/2 cups cubed, cooked lamb
1 tsp curry powder
2 cups stock from lamb bones or lamb gravy diluted with water
salt
2 Tbsp flour
1/4 cup cold water
minced parsley
Cook rice by boiling water adding salt rice and butter boiled; keep hot. Meanwhile, saute onions, celery, and garlic in butter in skillet until lightly browned. Add lamb, curry powder, stock and salt to taste. Cover; simmer 30 min. If necessary, thicken with flour mixed with cold water.
To serve: Arrange hot rice in a ring on a platter. Sprinkle with minced parsley. Pour lamb curry in center. Makes 4 servings.
Curry accompaniments: a curry dish is best served with one or more of these accompaniments arranged in separate bowls:
chutney
tomato wedges
raisins
salted almonds
salted peanuts
shredded coconut
sliced avocado
sliced canned pineapple, cut up
currant jelly
chopped hard cooked eggs
crisp bacon bits
sweet, sour or spiced pickles
sauteed onion rings

Lamb Hash
* 2 cups chopped, cooked lamb (replacing corned beef in the traditional)
2 or 3 cups chopped, cold, cooked potatoes
6 Tbsp minced onion
salt
speck pepper
1/3 cup light cream or top milk
2 Tbsp fat or salad oil
1. Chop lamb and potatoes, separately, with a chopping knife in a chopping bowl, then measure. (Don’t chop too fine or hash will be compact.) Toss in onion. Add salt to taste, pepper and cream.
2. Melt fat in skillet. When melted, tip skillet back and forth, so bottom and sides are well-greased. Turn in hash; spread evenly.
3. Cook over low heat, without stirring, until light brown on underside – about 30-40 min. Occasionally lift edge of hash with spatula to check browning.
4. Now run spatula around inside of skillet, close to edge, to loosen all of hash. Then, while holding skillet in left hand, make a cut down lengthwise center of hash, part way through, at right angles to handle of skillet. Tip handle up, and with aid of spatula, fold upper half over lower half.
5. Then hold skillet with left hand, over a hot platter in right hand, so bottom edge of skillet rests on edge of skillet rests on edge of platter. Slowly tip two together until hash rolls out on platter.
Serve with chili sauce, piccalilli or bottled horseradish. Or serve with poached eggs, broiled tomatoes, canned tomato sauce, or savory mustard sauce. Makes 4 servings.
To vary: Add minced parsley, green pepper, bottled horseradish or a few minced cooked beets. Or use chopped cooked carrots for part of potatoes; tomato juice for cream; or chopped lamb, veal, ham or pork for corned beef. Or add 1-2 Tbsp chutney and a little curry powder.

Lamb Potato Cakes
2 1/2 cups ground, leftover cooked lamb*
1 1/2 cups cold seasoned mash potatoes
1/2 tsp salt
speck pepper
1 tsp bottled thick meat sauce (such as A1 or Heinz Beefsteak Sauce)
2 tsp minced onion
flour
2 Tbsp melted fat or salad oil
Mix together all ingredients except flour and fat. Shape into 6 patties or cakes. Roll very lightly in flour; saute in hot fat until brown on all sides. Makes 4-6 servings.
*Note: roast veal, ground beef, ham, lamb or pork may be used as leftover meat; season to taste.

Shepherd’s Pie
1/2 recipe of hot mashed potatoes
2 cups cut up, leftover, cooked lamb*
1 Tbsp flour
2 Tbsp fat or salad oil
leftover gravy
6 small cooked onions
1 cup cooked, quartered carrots
1 cup cooked or canned peas
1 egg, beaten
1. Put potatoes on to cook. Grease a 1 1/2 qt casserole.
2. Lightly toss meat* in flour in bowl, until all pieces are coated.
3. Heat oven to 425F.
4. Heat fat in skillet. Add meat* and brown lightly on all sides, frequently turning with a fork.
5. Then add 2 1/2 cups leftover gravy, or as much gravy as you have on hand, with enough added hot water to make 2 1/2 cups in all. (Season gravy to taste, and thicken if necessary.) Also add onions, carrots, and peas. Heat, then pour into greased 1 1/2 qt casserole.
6. Drain and mash potatoes, add beaten egg, then arrange a ring of heaping tablespoonfuls on top of meat, pushing each tablespoon of potatoes off of spoon on meat with teaspoon.
7. Bake in hot oven of 425F until gravy bubbles, and potato ring is light golden brown. Makes 4 servings.
*Note: Diced leftover cooked beef, cooked lamb, veal or pork may be the meat used in this dish.
For 2: Use 1 egg and half of each remaining ingredient; make as directed. Bake in a greased 1 qt casserole.

Mashed Potatoes
9 medium white potatoes (3 1/4 lbs)
6 Tbsp butter or margarine
3/4 cup hot bottled milk or 6 Tbsp evaporated milk and 6 Tbsp water, heated
speck pepper
salt
Boil scrubbed potatoes in 1″ boiling salted water (1/2 tsp salt per cup water) in covered saucepan, for 35-40 min., or until tender. Drain. Peel; place over low heat 1-2 min to dry out, shaking pan gently. Mash thoroughly, using a potato masher, until no lumps remain. Or use potato ricer or electric beater. While beating with electric beater, masher, spoon, or fork, gradually add enough of combined butter and milk to make potatoes fluffy and creamy. Season to taste.
To serve: Heap at once in heated serving dish, top with lump of butter or margarine, and sprinkle with paprika, or minced parsley, mint, watercress or chives. Makes 6 servings.
To keep warm: If mashed potatoes must be kept warm, cover them, and set in pan of hot water over low heat.

Tongue

Chef Salad Bowl
1 peeled clove garlic, cut in halves
1 head lettuce
1/2 bunch water cress
1 bunch romaine, escarole or curly chicory
French dressing
1 cup celery, cut into julienne strips
1 cup cooked or canned ham, luncheon meat or tongue slivered
1 cup cooked chicken, slivered
1 cup slivered Swiss cheese (1/4 lb)
1 cup cooked or canned peas
1 minced, shelled, hard cooked egg
Rub salad bowl well with garlic. Shred next 3 ingredients into salad bowl. Toss with 1/2 cup French dressing. Add next 5 ingredients mixed with 1/2 cup French dressing. Toss well; sprinkle with egg. Serve with a hot or toasted bread. Makes 6 servings.

Deviled Tongue Mold
2 shelled, chopped, hard cooked eggs
2 envelopes unflavored gelatin
1/2 cup cold water
1 1/4 cups boiling water
1/4 cup mayonnaise
2 Tbsp bottled horseradish
1 tsp salt
1/4 tsp pepper
1 Tbsp prepared mustard
1/4 cup chopped sour pickle
2 cups chopped, cooked or canned tongue
Shell and chop hard-cooked eggs. Sprinkle gelatin over cold water, and let soften 5 min. Add to boiling water; stir until dissolved. Cool; beat in next 5 ingredients. Chill until slightly thickened. Fold in rest of ingredients, eggs. Pour into wet loaf pan 9x5x3. Chill firm. Then unmold and slice. Makes 8 servings.
Deviled Ham Mold: Substitute ham or canned luncheon meat for tongue.
For 2: Halve each ingredient; make as directed, using a wet loaf pan 7 1/2 x 3 1/2 x2″.

Easy Spaghetti Supper
2 minced, peeled cloves garlic
4 sliced, peeled medium onions
2 minced, seeded green peppers
2 cups slivered, cooked tongue
1/4 cup fat
1 No 2 1/2 can tomatoes (3 1/2 cups)
1 tsp dried thyme
1/4 tsp powdered cloves
2 Tbsp flour
2 1/2 tsp salt
8 oz thin spaghetti
grated Parmesan cheese (optional)
Saute first 4 ingredients in fat in skillet until onions are tender. Add tomatoes and next 4 ingredients. Simmer, uncovered, 10 min. Meanwhile, cook spaghetti tender in boiling salted water. Arrange drained spaghetti on deep platter; pour sauce over it. Sprinkle with cheese. Makes 4-6 servings.

Jellied Tongue Mousse
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup hot water
1 tsp meat or vegetable extract or 1 beef bouillon cube
2 cups ground cooked or canned tongue
1 tsp dry or prepared mustard
dash cayenne pepper
2 Tbsp minced onion
2 Tbsp minced green pepper
1/2 cup heavy cream, whipped
2 Tbsp minced parsley
2 Tbsp lemon juice
1/2 head lettuce
bottled horse radish
Sprinkle gelatin on cold water; let soften 5 min, add hot water; stir until dissolved. Add meat extract; mix well. Cool; add all remaining ingredients but lettuce and horse-radish. Turn into a 10x6x2″ pan; chill until firm. Cut into squares and serve, garnished with lettuce and bottled horse-radish. Makes 6 servings.

Layered Sandwiches
Bread, unsliced
Butter
Onion
Salt & pepper
Lettuce
Stuffed olives
Milk
Water cress
Remove crusts from day old loaf of bread. Cut bread into 4 lengthwise slices. Spread first slice with combined 1/4 cup butter, 1/2 cup minced water cress, and 1 tsp each minced onion and lemon juice. Season with salt & pepper. Spread second slice with combined 1/4 cup butter, 1/2 cup minced cooked ham or tongue, 1 tsp prepared mustard. Spread cheese spread on this slice. Cover with third slice; spread it with combined 1/4 cup butter, 1/2 cup butter and 1/4 cup minced stuffed olives. Cover with lettuce. Spread fourth slice with mayonnaise; place on lettuce, dressing side down. Wrap with waxed paper, then damp towel. Chill several hours. To serve, cut into 1/4″ crosswise slices; then cut each slice in halves crosswise. Makes about 48 sandwiches or  8 servings.

Tongue and Vegetable Salad Bowl
1 cup shredded, cooked tongue
1 1/4 cups cooked vegetables
6 scallions, cut in 1″ pieces
1/2 bunch water cress
1/2 head escarole
1/2 head romaine
6 radishes, sliced
3/4 cup slivered, pared, raw carrots
3 oz slivered American Cheddar or Swiss cheese (3/4 cup)
Low calorie tomato juice dressing
In a salad bowl, combine tongue, vegetables (peas, green beans, etc.), scallions, greens, coarsely shredded, and remaining ingredients. Toss lightly, but well. Serve at once. Makes 4 servings.
To vary: Use bologna, salami or canned luncheon meat for tongue.
Low Calorie Tomato Juice Dressing
1/2 cup tomato juice
2-4 Tbsp salad or olive oil
2 Tbsp lemon juice
1 tsp salt
1/2 tsp dry mustard
1 tsp grated onion
1 1/2 tsp bottled thick steak sauce (like A-1)
Combine ingredients. Beat with hand or electric beater until well blended. Serve over salad greens or vegetable salad. makes about 1 cup.

Tongue Omelet
Plain Omelet
1 – 1 1/2 Tbsp butter or margarine
8 eggs
1 Tbsp cold water
1 1/2 tsp salt
speck pepper
1. Melt butter in large skillet (about 10″) over low heat. Then tip skillet back and forth to grease bottom and sides thoroughly.
2. Break eggs, one at a time, into a cup, then turn into a medium bowl before breaking the next. Add water, salt and pepper, and beat with hand or electric beater just long enough to blend.
3. Pour into hot greased skillet over low heat – fat should be only hot enough to make drop of water sizzle. As mixture sets at edges, gently stir with fork, scraping from bottom and sides to let uncooked mixture flow to bottom. (Tilt skillet if necessary).
4. Repeat until all of omelet is creamy and cooked, though rough on top. Then level off top, with tines of fork laid flat on surface.
5. Now loosen edge of omelet all around with spatula. Then with skillet tilted in left hand, carefully roll up omelet from skillet handle towards opposite side, with help of spatula. Or fold in half. Then increase heat and brown bottom of omelet lightly.
6. Now hold skillet with left hand over heated platter in right hand, so that bottom edge of skillet rests on edge of platter. Slowly tip two together until omelet rolls out onto platter. Makes 4 servings.
Make a plain omelet omitting salt; add before cooking, 1/2 cup minced cooked ham or tongue mixed with 1/2 tsp prepared mustard and 1/2 tsp minced onion.

Veal
Chow Mein
2 cups cut up cooked meat
2 Tbsp butter or margarine
2 cups thinly sliced celery
1 1/2 cups sliced, peeled onions
1/8 tsp pepper
2 cups chicken broth
1 No 2 can mixed Chinese vegetables
1 4 oz can mushroom caps, drained
2 Tbsp cornstarch
3 Tbsp soy sauce
scallions, cut lengthwise
1 5 oz can fried noodles
Brown the meat slightly in butter; add next 4 ingredients. Cook, covered, until vegetables are tender. Add drained Chinese vegetables and mushrooms; heat to boiling. Mix cornstarch with soy; add to hot mixture, stirring constantly. Simmer 2 min, or until slightly thickened. Arrange on a deep platter; garnish with scallions.
Serve with canned fried noodles or Fried Noodles and soy sauce. Makes 6 servings.
To vary: Cooked use cooked chicken, veal or pork, in thin strip.
Chicken Chop Suey: Substitute boiled white rice, or boiled noodles, for fried noodles.

Creamed Veal
2 cups diced, leftover, cooked veal
3 Tbsp flour
2 Tbsp minced onion
1 cup diced celery
1/4 cup butter or margarine
2 cups milk
1 tsp salt
1 tsp Worcestershire sauce
Roll veal in flour and brown lightly with onion and celery in butter. Add milk slowly, stir until smooth and thickened. Season with salt and Worcestershire sauce.
Serve on toast, or toasted English muffin, or with waffles or mashed potatoes. Makes 4 servings.
Veal shortcake: Serve creamed veal, between split, buttered baking powder biscuits.
To vary: Lamb, ham or pork may replace veal; season to taste.
For 2: Halve each ingredient and make as directed.

Spanish Veal
1 cup sliced, peeled onions
1/4 cup salad oil or fat
2 cups cubed, leftover, cooked veal
1 No 2 can tomatoes (2 1/2 cups)
1 bay leaf
1 diced, seeded green pepper
1 cup sliced, fresh or canned mushrooms
2 tsp salt
speck pepper
2 whole cloves
1 tsp granulated sugar
1/4 cup flour
6 Tbsp water
Saute onions in salad oil in a large skillet until tender. Add remaining ingredients except flour, and water. Cover, and simmer 30 min. Blend flour and water to a smooth paste and add to meat mixture. Cook, stirring constantly, 5 min.
Serve from skillet over hot plain or cheese waffles or with mashed potatoes. Makes 5-6 servings.

Plain Waffles
6 Tbsp melted, butter, margarine, fat or salad oil
2 cups sifted cake flour or 1 1/4 cups all purpose flour
3 tsp baking powder
1/4 tsp salt
2 eggs
1 1/4 cups bottled milk or
10 Tbsp evaporated milk and 10 Tbsp water
Spoon Method:
1. Melt butter in small saucepan. Start heating waffle iron.
2. Measure sifted flour, baking powder, and salt into flour sifter, set in large bowl; then sift.
3. Break eggs into small bowl and beat until light and foamy. Then stir in melted butter and milk.
4. Gradually add this mixture to flour mixture, stirring butter only until smooth – no longer; turn into pitcher for easy pouring.
5. When waffle iron is ready to use, lift cover up and pour batter into center of lower half until it spreads to heats, it spreads about 1″ from edge. As batter heats, it spreads to fill entire surface of iron. Bring cover down gently on batter, and allow waffle to cook as long as manufacturer recommends, or until waffle iron stops steaming (about 5 min). Do not raise cover during baking.
6. When waffle is done, lift cover, loosen waffle with fork, and serve at once, as below. Allow iron to heat up, by manufacturers’ directions, before pouring in next waffle. Makes about 6 waffles.
Cheese Waffles: To plain waffles add 1/4 lb  grated process American Cheddar cheese (1 cup) just before adding butter. Serve topped with any creamed vegetable, creamed ham, etc.

Croquettes
1 cup Thick White Sauce
1 tsp minced parsley
1 tsp minced onion
2 cups ground, cooked meat*
1/2 tsp lemon juice
salt
speck pepper
pinch dried sage (optional)
1 egg
1 Tbsp water
finely sifted dried bread crumbs
fat or salad oil
1. Combine first 5 ingredients; mix well. Add salt, pepper, if needed and sage, if desired. Chill well – several hours or overnight.
2. Divide chilled croquette mixture into 8 portions. (This mixture is soft to handle, but makes croquettes of delightful tenderness.) Spoon out each person; shape into cylinder, cone or ball.
3. Break egg into plate; add water; mix with fork to blend. Put some sifted dried bread crumbs in another place or on waxed paper.
4. Roll croquettes, first in bread crumbs, then in egg, and then in crumbs, making sure all surfaces are well-coated. (This coating helps keep croquettes from getting fat soaked.) Chill again.
5. Heat enough fat to cover bottom of deep skillet to depth of 1 1/2″, to 390F on deep fat thermometer, or hot enough to brown 1″ cube of day-old bread in 20 seconds. Fry croquettes, a few at a time, about 2 min. or until golden; turn occasionally.
6. As they are fried, remove croquettes with slotted spoon; drain on paper. If necessary, keep warm in 400F oven. Makes 8.
Serve alone, or with 1/2 recipe Spanish Sauce, canned tomato sauce, mushroom sauce-fresh or Horse Radish sauce.
For 2: Use 1 egg; halve each remaining ingredients; make as directed.
Chicken, Beef, Veal or Ham Croquettes: Substitute minced cooked chicken, beef, veal or ham for lamb. Adjust salt to taste.
Skillet Croquettes: If preferred, form croquette mixture into patties; brown on both sides in a little hot salad oil in skillet.

Hash
*2 cups chopped, cooked protein (original says corned beef)
2 or 3 cups chopped, cold, cooked potatoes
6 Tbsp minced onion
Salt
Speck pepper
1/3 cup light cream or top milk
2 Tbsp fat or salad oil
1. Chop corned beef (cooked meat) and potatoes, separately, with a chopping knife in a chopping bowl, then measure. (Don’t chop too fine or hash will be compact.) Toss in onion. Add salt to taste, pepper, and cream.
2. Melt fat in skillet. When melted, tip skillet back and forth, so bottom and sides are well-greased. Turn in hash; spread evenly.
3. Cook over low heat, without stirring, until light brown on underside- about 30-40 min. Occasionally lift edge of hash with spatula to check browning.
4. Now run spatula around inside of skillet, close to the edge, to loosen all of hash. Then while holding skillet in left hand, make a cut down lengthwise center of hash, part way through, at right angles to handle of skillet. Tip handle up, and with aid of spatula, fold upper half over lower half.
5. Then hold skillet with left hand, over a hot platter in right hand, so bottom edge of skillet rests on edge of platter. Slowly tip two together until hash rolls out on platter.
Serve with chili sauce, piccalilli, or bottled horseradish. Or serve with poached eggs. broiled tomatoes, canned tomato sauce or savory mustard sauce. Makes 4 servings.

Savory Mustard Sauce
*Simmer 1/4 cup minced onion in butter in double boiler over direct heat. Then follow the following:
2 Tbsp butter, margarine or salad oil
Dash pepper
1 Tbsp prepared mustard
1 Tbsp flour
1 tsp salt
1 egg yolk
3/4 cup milk
1 1/2 – 3 tsp lemon juice
Melt butter in double boiler. Stir in next 4 ingredients, then combined beaten yolk and milk. Cook, stirring, until smooth and thickened – about 5 min. Remove at once. Add lemon juice just before serving. Serve over green beans, cauliflower, cabbage, etc. Makes about 3/4 cup.

Shepherd’s Pie
Step by Step Method
1/2 recipe hot mashed potatoes
2 cups cut up leftover, cooked beef
1 Tbsp flour
2 Tbsp fat or salad oil
Leftover gravy
6 small cooked onions
1 cup cooked, quartered carrots
1 cup cooked or canned peas
1 egg, beaten

Leftover Bacon, Sausage or Ham Drippings
Strain each into covered container. Store in refrigerator. Use:
1. For saute’ing potatoes, eggplant, tomatoes, onions, apple rings, chicken, eggs, French Toast, fish, bananas, etc.
2. For seasoning green or lima beans, dried beans or peas, cooked greens, scalloped potatoes, Spanish rice, etc.

Leftover Fat Trimmings
If necessary, excess fat trimmings from beef, lamb, veal, or chicken may be rendered as follows: Cut fat trimmings (keep them separate) in small pieces or put through meat grinder. Put in double boiler; heat over boiling water, covered, until melted. Strain through cheesecloth into a container. Cool, cover; store in refrigerator. Use for saute’ing.

Leftover Meat or Poultry Bones
Save and use bones from roasts, steaks, poultry, etc in such delicious soups as:

Beef & Lentil Soup
3/4 lb chuck beef, cut up
3/4 lb beef soup bones or leftover roast bones
1 peeled, medium onion
1 1/2 tsp salt
2 qts cold water
1 cup dried lentils
1 tsp salt
1/8 tsp pepper
Place beef, bones, onion, and1 1/2 tsp salt in kettle with water. Cover, bring to boil; skim. Simmer, covered, 4 1/2 hr. Strain mixture. Remove meat and shred it. Return to soup. Add washed lentils, 1 tsp salt and pepper; simmer, covered 1 1/2 hrs, or until lentils are tender. Makes 4 servings.

Lentil Soup
1 1/2 cups dried lentils
2 1/2 qts cold water
Leftover roast leg of lamb bones, or uncooked lamb bones, or uncooked lamb bones
2 Tbsp salt
1 peeled, small clove garlic
1/4 tsp peppercorns (8-10)
1 sliced, peeled, medium onion
1 cup celery tops
1 bay leaf
4 sprigs parsley
2 cups diced, pared, carrots
1/8 tsp pepper
Soak lentils in cold water overnight. Drain; measure liquid from beans; add cold water to make 2 1/2 qts. Add bones, salt and next 6 ingredients tied in cheesecloth bag. Cover; simmer 4 hrs. Remove bones and bag, leaving meat in broth. Add lentils; cover; cook 15 minutes. Add carrots and pepper; simmer tender – 20-30 min. Makes 6 servings.

Soup from Leftover Bones
Leftover bones from poultry, a roast, steak chops, etc
2 qts cold water
1 pared, sliced carrot
1 stalk celery, sliced
1 peeled, sliced onion
2 sprigs parsley
1 bay leaf
3 peppercorns
1 1/2 tsp salt
1/8 tsp pepper
Combine all ingredients. Cover; simmer 2 hrs. Strain, season to taste. Serve “as is” or cool quickly, then store immediately, covered, in refrigerator. Makes 6 servings or about 1 1/2 qts.
To Vary:
1. Any small amount of leftover stuffing may be added.
2. To finish soup, add some canned tomatoes, or 1 or 2 cut-up fresh tomatoes; any leftover cooked vegetables; diced leftover meat; a little rice; some curry; dried or fresh herbs; etc. Simmer, cover, 10-15 min.

Split Pea Soup
1 Tbsp butter
1 sliced, peeled, medium onion
1 ham bone, or small ham shank end
1 1/2 cups washed, quick cooking dried split peas
1/2 tsp celery salt
1 Tbsp salt
1/2 tsp pepper
6 cups cold water
2 cups hot milk
In a kettle, melt butter (or fat cut from ham bone). Add onion; saute until tender. Add ham bone, and next 5 ingredients. Cover; simmer until peas mash readily when pressed between fingertips – about 1 hour. Remove ham bone; cut off meat. Return meat to soup with hot milk. Heat. (If desired thinner, add more hot milk or water.)
Serve in heated soup bowls. Garnish with croutons, minced parsley, or minced chives. Makes 6-8 servings (9 cups).
To Vary: Add 1 tsp sherry and a dash of nutmeg to each serving. Or add 1/2 tsp celery seed, 1/2 cup diced pared carrots, 1/8 tsp dried marjoram, and a tip of bay leaf before simmering. Or add 1/2 cup fine noodles 5 min. before soup is done.

Vegetable Soup
1 lb shin beef with bone or roast bones
3 1/2 qts cold water
2 Tbsp salt
1 minced, peeled clove garlic
1/2 cup minced onion
2 Tbsp parsley
1 1/2 tsp salt
1/8 tsp pepper
1 cup cut up green beans
3/4 cup diced celery
2/3 cup shelled peas
2 cups shredded green cabbage
1 cup diced carrots
1 No. 2 can tomatoes (2 1/2 cups)
2 Tbsp minced parsley
Combine first 3 ingredients. Cover; bring to boil; skim. Re-cover, simmer 4 hrs. Remove bone. Add remaining ingredients except parsley; cover; simmer 30 min. Sprinkle with parsley. Makes 8-10 servings.

Leftover Chicken, Duck or Turkey

Baked Macaroni with Ham
1/2 lb process American Cheddar cheese (2 cups grated)
2 cups raw macaroni, in 2 1/2″ pieces
4 tsp minced onion
2 Tbsp butter or margarine
1 Tbsp flour
1/4 tsp dry mustard
3/4 tsp salt
speck pepper
2 cups milk
4 tsp butter or margarine
3/4 cup soft bread crumbs
1. In large kettle, put on to boil 2 qts water with 3/4 tsp salt.
2. Fill base of double boiler with about 2″ water; put top in place, cover, then bring water to boil.
3. Heat oven to 400F. Thoroughly grease a 1 1/2 qt casserole.
4. With medium grater (fine one clogs), grate cheese on waxed paper.
5. When kettle of water boils, drop in macaroni; boil, uncovered, until a piece rubbed between fingertips, parts fairly easily – 9 to 20 min.
6. Meanwhile mince onion; put in double boiler with 2 Tbsp butter. When butter is melted, stir in next 4 ingredients. Slowly stir in milk; cook over boiling water until smooth and hot, stirring often. When macaroni is tender, drain into colander; turn into casserole.
7. To smooth sauce, add about 3/4 of grated cheese; stir until cheese is melted. (If preferred, slice cheese right into sauce.) Also add here 1/2 cup slivered cubed ham (or tongue, chicken, corned beef or luncheon meat.) Reduce salt to 1/2 tsp with tongue or ham.
8. Now melt 4 tsp butter in a small saucepan. Also crumble 3/4 cup fine soft bread crumbs.
9. Then pour cheese sauce over macaroni, while tossing lightly with a fork so that all macaroni gets nicely coated.
10. Sprinkle rest of cheese over macaroni. Toss bread crumbs into melted butter, until evenly coated. Then sprinkle over cheese.
11. Bake in a moderately hot oven of 400F, 20 minutes. Serve piping hot. Makes 4 servings as main dish, 6 served instead of potatoes. Nice with crisp bacon. Or pass a big vegetable salad.

Chef Salad Bowl
1 peeled clove garlic, cut in halves
1 head lettuce
1/2 bunch water cress
1 bunch romaine, escarole or curly chicory
French dressing
1 cup celery, cut into julienne strips
1 cup cooked or canned ham, luncheon meat or tongue, slivered
1cup cooked chicken, slivered
1 cup slivered Swiss cheese (1/4 lb)
1 cup cooked or canned peas
1 minced, shelled, hard cooked egg
Rub salad bowl well with garlic. Shred next 3 ingredients into salad bowl. Toss with 1/2 cup French dressing. Add next 5 ingredients mixed with 1/2 cup French dressing. Toss well; sprinkle with egg.
Serve with a hot or toasted bread. Makes 6 servings.

Chicken and Almond Mousse
(for a party)
2 egg yolks, well beaten
1 cup chicken broth
1/2 tsp salt
1/4 tsp paprika
1 envelope unflavored gelatin
2 Tbsp cold water
1 1/4 cups finely minced, cooked or canned chicken
1/2 cup finely chopped, blanched, toasted almonds
1 tsp bottled horseradish
1/2 tsp Worcestershire sauce
1 1/4 cups heavy cream, whipped
Lettuce or water cress
French dressing
Combine first 4 ingredients in double boiler; cook over hot water, stirring, until smooth and thickened. Sprinkle gelatin on cold water; let soften 5 min; dissolve in hot mixture. Cool, then add chicken and next 3 ingredients. Fold in whipped cream, then pour into a 9″x5″x3″ loaf pan, rinsed in cold water. Chill until set.
Serve, sliced, on greens with French dressing. Makes 16 slices.

Chicken and Ham Sandwich
Combine 1/2 cup ground, canned, glassed or cooked chicken, 1/2 cup ground cooked ham, 3 chopped stuffed olives, 1 1/2 Tbsp mayonnaise, 1/2 tsp lemon juice. Fills 6 sandwiches.

Chicken and Vegetable Medley (For Two)
On night your having fried chicken, cook wings, backbone, neck, giblets of a 3-3 1/2 lb drawn fryer in 3 cups of water with 2 peeled small onions, 1 tsp salt, 1/8 tsp pepper, 1/2 tsp dried thyme, and few celery leaves, covered, for 45 min. Quickly cool chicken and broth. Pick chicken from bones. Chill chicken and broth.
Next night, bring broth to boil. In it, cook 2-4 pared, small whole new potatoes, 4 peeled, small white onions, 2 quartered, pared carrots, covered, 20 min., or until tender. Drain, reserving broth and vegetables. Melt 2 Tbsp butter or margarine in double boiler. Stir in 2 Tbsp flour, 1/2 tsp salt, 1/2 tsp celery salt, 1/2 tsp paprika, 1/8 tsp pepper; add broth and 1 tsp bottled thick meat sauce. Cook until thickened. Add vegetables, chicken and 1 cup leftover cooked peas or green beans. Heat; makes 2 generous servings

Chicken and Vegetable Salad
2 1/2 cups cooked chicken, in large pieces
3/4 cup salad dressing
2 1/2 cups diced celery
4 shelled, hard cooked eggs, chopped
1 1/4 tsp salt
1 1/2 cups diced, pared cucumbers
1/4 cup French dressing
Lettuce
Combine chicken with all remaining ingredients except lettuce. Arrange on individual beds of lettuce. Makes 8-12 servings.

Chicken Chow Mein
2 cups cut up cooked chicken
2 Tbsp butter or margarine
2 cups thinly sliced celery
1 1/2 cups sliced, peeled onions
1/8 tsp pepper
2 cups chicken broth
1 No. 2 can mixed Chinese vegetables
1 4oz can mushroom caps, drained
2 Tbsp cornstarch
3 Tbsp soy sauce
Scallions, cut lengthwise
1 5oz can fried noodles
Brown chicken slightly in butter; add next 4 ingredients. Cook, covered, until vegetables are tender. Add drained Chinese vegetables, and mushrooms; heat to boiling. Mix cornstarch with soy sauce; add to hot mixture, stirring constantly. Simmer 2 minutes or until slightly thickened. Arrange on a deep platter; garnish with scallions.
Serve with canned fried noodles, or fried noodles and soy sauce. Makes 6 servings.
To vary: cooked veal or pork, in thin strips, may replace chicken.
Chicken Chop Suey: Substitute boiled white rice or boiled noodles for fried noodles.

Chicken Croquettes
1 cup thick white sauce
1 tsp minced parsley
1 tsp minced onion
2 cups ground, cooked chicken
1/2 tsp lemon juice
salt
speck pepper
pinch dried sage (optional)
1 egg
1 Tbsp water
finely sifted dried bread crumbs
Fat or salad oil
1. Combine first 5 ingredients; mix well. Add salt, pepper, if needed, and sage, if desired. Chill well – several hours or overnight.
2. Divide chilled croquette mixture into 8 portions. (This mixture is soft to handle, but makes croquettes of delightful tenderness.) Spoon out each portion; shape into cylinder, cone or ball.
3. Break egg into plate; add water; mix with fork to blend. Put some sifted dried bread crumbs in another plate or on waxed paper.
4. Roll croquettes, first in bread crumbs, then in egg, and then in crumbs, making sure all surfaces are well-coated. (This coating helps keep croquettes from getting fat soaked.) Chill again.
5. Heat enough fat to cover bottom of deep skillet to depth of 1 1/2″, to 390F on deep fat thermometer, or hot enough to brown 1″ cube of day old bread in 20 seconds. Fry croquettes, a few at a time, about 2 min, or until golden; turn occasionally.
6. As they are fried, remove croquettes with slotted spoon; drain on paper. If necessary, keep warm in 400F oven. Makes 8.
Serve alone, or with 1/2 recipe Spanish Sauce, canned tomato sauce, Mushroom sauce – fresh, or horse radish sauce.
Thick White Sauce:
1/4 cup butter or margarine (thin sauce is 1 Tbsp & medium is 2 Tbsp)
1/4 cup flour (thin sauce is 1 Tbsp & medium white sauce is 2 Tbsp)
speck pepper
1/2 tsp salt
dash paprika
1 cup milk or part milk & part thin cream
1. Partially fill base of double boiler with water. Set top in place, cover, then bring water to boil.
2. Melt butter in top of double boiler, then add flour, pepper, salt and paprika, while stirring until blended and smooth.
3. Then add 1 cup milk slowly, stirring constantly, to avoid lumps.
4. Cook until smooth and thickened, stirring.
Makes 1 cup sufficient for creaming 1 cup diced cooked meat, flaked fish, cooked vegetables, etc.
Note: if sauce gets too thick, thin down to desired consistency with milk.

Chicken Curry
1/3 cup minced onion
1 cup diced, pared, cored eating apples
3 Tbsp butter or margarine
3 Tbsp flour
3/8 tsp salt
speck pepper
1 1/2 tsp curry powder
3/4 cup top milk or light cream
3/4 cup chicken broth
3/4 cup raw white rice
1 lb sliced, washed fresh mushrooms
3 Tbsp fat or salad oil
1 Tbsp lemon juice
3 cups cut up, cooked chicken
Cook onion and apples in 3 Tbsp butter in top of double boiler, over direct heat, until tender. Remove from heat; blend in flour and next 3 ingredients. Add top milk and broth. Place over boiling water and cook, stirring, until thickened. Cover; cook 10 min. Meanwhile, cook rice. Saute mushrooms 5 min. in fat in skillet. Add to sauce with lemon juice and chicken. Heat.
To serve: Arrange rice in border on heated platter, chicken in center. Pass curry accompaniments. Makes 6 servings.
Curry Accompaniments: A curry dish is at its best served with one or more of these accompaniments arranged in separate bowls:
Chutney                           Sliced avocado                        Crisp bacon bits
Tomato wedges               Sliced canned pineapple,         Sweet, sour, or
Raisins                             cut up                                       spiced pickles
Salted almonds               Currant jelly                              Sauteed onion
Salted peanuts                Chopped hard-cooked             rings
Shredded coconut          eggs

Chicken-Curry Omelet
1 – 1 1/2 Tbsp butter or margarine
8 eggs
1 Tbsp cold water
1 1/2 tsp salt
speck pepper
1. Melt butter in large skillet (about 10″) over low heat. Then tip skillet back and forth to grease bottom and sides thoroughly.
2. Break eggs, one at a time, into a cup, then turn into a medium bowl before breaking the next. Add water, salt and pepper, and beat with hand or electric blender just long enough to blend.
3. Pour into hot greased skillet over low heat – fat should be only hot enough to make drop of water sizzle. As mixture sets at edges, gently stir with fork, scraping from bottom and sides to let uncooked mixture flow to bottom. (Tilt skillet if necessary.)
4. Repeat until all of omelet is creamy and cooked, though rough on top. Then level off top, with tines of fork laid flat on surface.
5. Now loosen edge of omelet all around with spatula. Then with skillet tilted in left hand, carefully roll up omelet from skillet handle towards opposite side, with help of spatula. Or fold in half. Then increase heat and brown bottom of omelet lightly.
6. Now hold skillet with left hand over heated platter in right hand, so that bottom edge of skillet rests on edge of platter. Slowly tip two together until omelet rolls out onto platter. Makes 4 servings.
Chicken-Curry Omelet: Saute 1 Tbsp minced onion in 2 Tbsp butter until tender. Add 1 cup cut up chicken; heat. Add 1/4 tsp curry powder, 1/2 tsp salt. Use this to fill.

Chicken Salad
2 cups cooked chicken, in large pieces
1-2 cups diced celery
French dressing
Lettuce
Mayonnaise
Use all white chicken meat or dark and part white. Combine chicken, celery and French dressing to moisten; chill 1/2 hour or more. Arrange in lettuce cups; top with mayonnaise. Garnish with stuffed or ripe olives, capers or radishes. Makes 4-6 servings.
Chicken & Ham: Use half chicken and half ham.
To vary:
1. Add a few coarsely chopped walnut meats, toasted until crisp in a little butter in skillet, or a few toasted almonds.
2. Or serve in fresh or canned peach halves, or on fresh or canned pineapple slices on lettuce.

Simple French Dressing
3/4 tsp salt
speck pepper
dash paprika
1/4 tsp sugar
3/4 cup salad or olive oil
1/4 cup lemon or lime juice or vinegar
1 peeled clove garlic, or 1 Tbsp minced onion
Combine ingredients in jar, bottle or bowl. Shake or beat until blended. Store, covered, in refrigerator; remove garlic if desired. Use as needed; shake before using. Tasty on any salad. Makes 1 cup.
To vary: make dressing, omitting garlic. In making salad, rub small cubes of toasted bread – 2 piece – with cut piece of garlic. Toss with greens just before serving. These tidbits are crunchy & tasty.
Chiffonade Dressing: add 1 Tbsp minced pimiento, 1/2 tsp minced parsley, 1 chopped, hard-cooked egg.
Red Dressing: Combine 1/4 cup vinegar, 1/4 cup catchup, 1/2 cup salad or olive oil, 5 1/2 tsp granulated sugar, 2 tsp salt and shake well. Add 1 peeled medium onion or 1 peeled clove garlic. Chill at least overnight before serving. Makes about 1 cup.
If you use French dressing often, make up 2 or 3 times the following recipe. It keeps well in refrigerator. Vary as desired.

Chicken Salad Sandwich Loaf
Frosted Sandwich Loaf
Bread, unsliced
Mayonnaise
Peeled, thinly sliced tomatoes
Salt & pepper
Olive pimiento cheese spread
Lettuce
3 3oz pkgs cream cheese
Milk
Watercress
Remove crusts from day-old loaf of bread. Cut bread into 4 lengthwise slices. Spread first slice with mayonnaise; cover with sliced tomatoes. Season with salt and pepper. Spread second slice with mayonnaise; lay on top of tomatoes, dressing side down. Spread cheese spread on this slice. Cover with third slice; spread it with mayonnaise. Cover with lettuce. Spread fourth slice with mayonnaise; place on lettuce, dressing side down. Soften cream cheese with a little milk; frost loaf. Chill 1 hr. Garnish with watercress. Cut into 1″ slices. Serve with fork at bridge or tea. Makes 8 servings.
Chicken Salad Sandwich Loaf: Make 1/2 chicken & vegetable salad, reducing French dressing to 1 Tbsp. Use to fill Frosted Sandwich Loaf, spreading each slice with butter instead of mayonnaise. Omit cheese frosting. Wrap tightly in waxed paper, then damp towel. Chill in refrigerator several hours. Just before serving, frost loaf with 3/4 cup mayonnaise. Cut into 1″ slices; serve with fork. Make 8 servings.

Chicken & Vegetable Salad
2 1/2 cups cooked chicken, in large pieces
3/4 cup salad dressing
2 1/2 cups diced celery
4 shelled, hard-cooked eggs, chopped
1 1/4 tsp salt
1 1/2 cups diced, pared cucumbers
1/4 cup French dressing
Lettuce
Combine chicken with all remaining ingredients except lettuce. Arrange on individual beds of lettuce. Makes 8-12 servings.

Chicken Sandwiches
Mix 1 1/4 cups ground cooked, canned, or glassed chicken, 1/2 cup diced celery, 1 Tbsp minced green pepper, 1/4 tsp salt, dash pepper, 1 Tbsp lemon juice, 3 Tbsp mayonnaise. Use with lettuce to fill 8 sandwiches.

Club Sandwiches
Butter or margarine
Toast
Lettuce
Chicken, diced
Mayonnaise
Tomatoes, sliced
Hot cooked bacon slices
Butter toast, allowing 3 slices for each person. On 1st slice, place a lettuce leaf and a layer of sliced chicken. Spread a slice of toast with mayonnaise; place over chicken, with mayonnaise side down. On top of this, place tomato slice and 2 or 3 crisp bacon slices. Spread remaining slice of toast with mayonnaise; place mayonnaise side down, over tomato and bacon. Quarter each sandwich into triangles, cutting from corner to corner. Use cocktail toothpicks to hold together. Garnish with parsley, olives or gherkins.

Creamed Chicken de Luxe
5 Tbsp butter or margarine
2/3 cup sliced, washed, fresh mushrooms
5 Tbsp flour
3/4 tsp salt
Dash pepper
1 1/3 cups chicken broth
1/2 cup light cream or top milk
1 1/3 cups cut up, cooked chicken
2 egg yolks, beaten
Melt butter in top of double boiler over direct heat. Saute mushrooms in it 5 min. Blend in flour, salt, pepper; place over boiling water. Stir in broth and cream; cook, stirring until thickened. Add chicken; beat well. Just before serving, remove from heat; pour slowly over egg yolks, stirring constantly. Serve on toast or biscuits. Makes 4 servings.

Cream of Chicken Soup
2 Tbsp butter or margarine
1/4 cup flour
3 cups chicken broth
1 cup top milk or light cream
1/2 cup shredded cooked or canned chicken
salt
pepper
minced chives
Melt butter in top of double boiler over direct heat; stir in flour. Slowly stir in chicken broth and top milk; cook over boiling water until smooth and thickened. Add chicken; stir to blend. Add salt and pepper to taste. Serve, topped with chives. Makes 5-6 servings.

Hot Meat Sandwiches
Heat thinly sliced or cut-up roast meat (beef, lamb, pork, ham, turkey or chicken) in leftover gravy or Mushroom sauce- quick, serve between buttered bread or toast slices with gravy on top.

Mushroom Sauce-Quick
1/3 cup sliced, peeled onion
2 Tbsp butter or margarine
1 can condensed cream of mushroom soup, undiluted
1 cup milk
1/4 tsp dried thyme (optional)
1/4 tsp salt
Saute onions in butter in saucepan until tender and golden. Gradually stir in soup, then milk. Add seasonings; heat, while stirring.
Serve with lamb chops, asparagus, broccoli. Makes about 2 cups.
Or, for each sandwich, butter or 2 slices of bread or toast. Place 1 slice in center of plate; cut other slice into 2 triangles and put one at opposite sides of whole slice. Arrange thinly sliced roast meat, hot or cold, on center bread slice. Top with hot gravy or mushroom sauce-quick. Use applesauce, or mint or cranberry jelly, or pickle as garnish.

Mulligatawny Soup
1 sliced, peeled, medium onion
1 diced, pared, medium carrot
1 diced, stalk celery
1 diced, seeded, green pepper
1 cup leftover, cooked chicken bits
1 cored, pared, medium tar apple, sliced 1/4″ thick
1/4 cup butter or margarine
1/3 cup flour
1 tsp curry powder
speck mace
2 whole cloves
1 sprig parsley
1 cup canned or cooked tomatoes
2 chicken bouillon cubes
2 cups boiling water
1 tsp salt
speck pepper
3 cups milk
Saute first 6 ingredients in butter in deep kettle or Dutch oven, stirring frequently, until onion is tender. Stir in flour, then rest of ingredients-except milk. Simmer, covered, 1 1/2 hour or until tender. Just before serving, add milk, and heat. Makes 4-6 servings.

Piquante Stuffed Eggs
6 shelled, hard-cooked eggs
1/4 cup melted butter or mayonnaise
1/4 tsp salt
speck pepper
1/4 tsp curry powder (optional)
1/4 tsp prepared mustard
1 tsp minced onion
1. Hard cooked eggs, then peel off shell, and cool. Cut in even halves lengthwise, with sharp knife. Carefully remove yolks with teaspoon and set aside in a bowl. Set whites aside in pairs.
2. Mash yolks with fork until very fine and crumbly. Add butter and remaining ingredients. Mix well until smooth.
3. Generously refill hollows in whites until this mixture, rounding each half somewhat. Garnish with strips of pimiento, parsley, ripe olives, etc., if desired. Makes12 deviled egg halves.
Serve as hors d’oeuvres; on salad greens as salad; or as garnish for chicken, meat, fish, or vegetable salads, or a cold meat platter.
Piquante Stuffed Eggs: add a little crumbled cooked bacon or diced cooked chicken livers to filling.

Quick Chicken Pie for Two
1 pared white potatoes
5 peeled, small, white onions
1 chicken bouillon cube
2 Tbsp butter
5 tsp flour
1/8 tsp salt
speck pepper
1/4 cup milk
1/2 pkg frozen peas
1 Tbsp sherry (optional)
1 6oz can boned chicken (about 1 cup)
Quarter potatoes. Cook with onions in 1″ boiling, salted water, covered 15 minutes or until tender. Drain, saving 1/2 cup liquid, in which dissolve cube. Melt butter in saucepan; add flour, salt, pepper. Stir in milk and bouillon. Add peas; cook tender, covered, stirring. Add sherry. Arrange chicken and onions in 1 qt. casserole, in layers with peas. Mash potatoes; add enough hot milk to whip; season. Spoon around edge of casserole. Bake at 375F, 25 minutes.

Creamed Chicken
1 4 lb drawn roaster or fowl
8 peeled, small onions
1 bay leaf
2 tsp salt
1/8 tsp pepper
1/3 cup chicken fat, butter or margarine
1/3 cup flour
1 cup chicken broth
1 1/2 cups top milk or light cream
Paprika or minced parsley
1. Hold roaster over a flame to remove hairs. Remove pinfeathers with tweezers, then oil sac at tail end of back. Wash well.
2. Put in large kettle with onions, bay leaf, salt, pepper. Add boiling water to cover. Cover; simmer 1- 1 1/2 hrs, if roaster; 3-4 hours if fowl; or until a fork can be easily inserted in leg.
3. Quickly cool chicken and broth.
4. As broth cools, skim chicken fat from surface with spoon; reserve. Then strain broth, reserving broth and onions. Chill.
5. Skin and bone chicken; cut meat in fairly large pieces; chill.
6. Melt 1/3 cup chicken fat in double boiler; stir in 1/3 cup flour.
7. Slowly add 1 cup chicken broth and 1 1/2 cups of top milk. Cook until thickened, while stirring. Add onions and chicken.
8. Heat; season further. Sprinkle with paprika or minced parsley.
Serve as is or on toast, patty shells, croustades, waffles, baking powder biscuits, split hot corn bread, mashed potatoes, boiled noodles, boiled white rice. Makes 6 servings. Pass cranberry jelly.
Chicken a la King: Add 1/2 lb fresh sliced mushrooms, 1 pimiento in strips, and sherry to taste.
Creamed Chicken Pie: Turn the chicken into greased 2 qt casserole; top with baking powder biscuit dough or easy flaky pastry; bake at 450F 20-25 minutes or until done. (Roll biscuit dough 1/4″ thick; pastry 1/8″ thick).
Creamed Chicken and Sweetbreads: To creamed chicken, add 1 pair cubed, cooked sweetbreads. Serve on 3 cups boiled white rice (add a little minced pimiento).
Creamed Chicken with Vegetables: To creamed chicken add 1/2 – 3/4 cup cooked peas or cooked cut up asparagus.
Quick Creamed Chicken: Make creamed chicken using 3-4 cups cut-up, cooked or canned chicken or turkey. Use 1 cup canned chicken broth. Omit onions, using 2 tsp minced onion in sauce.

Turkey and Corn Pudding
2 cups leftover turkey
3 eggs, well-beaten
3 cups milk
2 Tbsp flour
1 1/2 tsp salt
1/8 tsp pepper
1/4 tsp dry mustard
1/4 cup minced onion
1/4 cup minced green pepper
1 2/3 cup canned whole grain corn
Place turkey in greased 2 qt casserole. Beat eggs, milk and flour together. Add remaining ingredients, and pour over turkey. Bake at 325F 1 hr 15 min., or until a silver knife inserted in center of mixture comes out clean. Makes 6-8 servings.
For 2: Use 2 eggs, and half of each remaining ingredient; make as directed. Bake in 1 qt casserole.

Turkey Pie
3 Tbsp butter
1/4 cup flour
1 tsp salt
1/4 tsp pepper
2 cups milk
2 cups hot mashed white or sweet potatoes
Leftover turkey slices
1 cup cooked, sliced carrots
1 cup drained, cooked or canned peas
Melt butter in double boiler; stir in flour, salt, pepper. Stir in milk gradually; cook over boiling water, stirring, until thickened. Spread mashed potatoes in buttered 11″x7″x1 1/2″ baking pan. Cover with turkey. Add carrots and peas to sauce; pour over turkey. Broil golden brown – about 5 min. Serve at once. Makes 6 servings.
For 2: halve each ingredient; make, using 8x8x2″ baking pan.

Turkey Royal
3/4 cup milk
1 Tbsp butter
1/4 cup soft bread crumbs
1 cup sliced fresh or canned mushrooms
2 Tbsp butter
1 Tbsp flour
2 egg yolks
1 cup cooked turkey, cut up coarsely
1/2 tsp salt
pinch pepper
2 Tbsp chopped parsley
2 egg whites
Combine first 3 ingredients in double boiler. Heat until milk is scalded, butter melted. Saute mushrooms in 2 Tbsp butter in a skillet 5 min. Sprinkle with flour; stir into hot milk. Beat yolks; slowly stir in hot milk. Add rest of ingredients but whites. Beat whites until they form moist, not dry, peaks. Fold into milk mixture, then pour into greased 1 1/2 qt casserole. Set in baking pan containing hot water. Bake at 375F 35-40 min or until silver knife inserted in center comes out clean. Serve at once with cheese sauce-quick. Makes 4 servings.
Cheese Sauce-Quick
1/3 – 1/2 cup milk
1/2 lb process American Cheddar cheese
Place milk in double boiler. Slice cheese into it. Heat, stirring occasionally, until well-blended and smooth.
Serve on broccoli, cauliflower, asparagus, etc. Makes 1 cup.
To vary: Add 1 1/2 tsp Worcestershire or 2 tsp prepared mustard.
Note: You can also buy delicious cheese sauce in jars.

Turkey and Corn Pudding
2 cups leftover turkey
3 eggs, well-beaten
3 cups milk
2 Tbsp flour
1 1/2 tsp salt
1/8 tsp pepper
1/4 tsp dry mustard
1/4 cup minced onion
1/4 cup minced green pepper
1 2/3 cups canned whole grain corn
Place turkey in greased 2 qt casserole. Beat eggs, milk and flour together. Add remaining ingredients, and pour over turkey. Bake at 325F 1 hour 15 min., or until a silver knife inserted in center of mixture comes out clean. Makes 6-8 servings.
For 2: Use 2 eggs, and half of each remaining ingredient; make as directed. Bake in 1 qt casserole.

Leftover Sandwiches
If you have more sandwiches than were eaten at your tea party or picnic, store, covered, in refrigerator. At lunch or supper time, brush outside with melted butter or margarine and toast. Or dip in French Toast Mixture, then saute’ in skillet. Also see Freezing Leftovers.

Leftover Boiled Potatoes
Serve creamed, with added peas, tuna, salmon, etc. Or toss with greens, vegetables, meat, fish or poultry in salad. Or use in:

Corned Beef Hash
*2 cups chopped, cooked corned beef
2 or 3 cups chopped, cold, cooked potatoes
6 Tbsp minced onion
salt
speck pepper
1/3 cup light cream or top milk
2 Tbsp fat or salad oil
1. Chop corned beef and potatoes, separately, with a chopping knife in a chopping bowl, then measure. (Don’t chop too fine or hash will be compact.) Toss in onion. Add salt to taste, pepper and cream.
2. Melt fat in skillet. When melted, tip skillet back and forth, so bottom and sides are well-greased. Turn in hash; spread evenly.
3. Cook over low heat, without stirring, until light brown on underside – about 30-40 minutes. Occasionally lift edge of hash with spatula to check browning.
4. Now run spatula around inside of skillet, close to edge, to loosen all of hash. Then, while holding skillet in left hand, make a cut down lengthwise center of hash, part way through, at right angles to handle of skillet. Tip handle up, and with aid of spatula, fold upper half over lower half.
5. Then hold skillet with left hand, over a hot platter in right hand, so bottom edge of skillet rests on edge of platter. Slowly tip two together until hash rolls out on platter.
Serve with chili sauce, piccalilli, or bottled horse-radish. Or serve with poached eggs, broiled tomatoes, canned tomato sauce, or savory mustard sauce. Makes 4 servings.
To vary: Add minced parsley, green pepper, bottled horse-radish, or a few minced cooked beets. Or use chopped cooked carrots for part of potatoes; tomato juice for cream; or chopped veal, ham or pork for corned beef. Or add 1-2 Tbsp chutney and a little curry powder.
Baked Corned Beef Hash: Bake in greased 1 1/2 qt casserole or shallow dish at 375F 30-35 min, or until brown. If desired, press tomato halves on top before baking; spread each half with a little prepared mustard; sprinkle with salt, pepper, minced onion, Worcestershire, soft bread crumbs and bits of butter.
Roast Beef Hash: Use roast beef instead of corned beef.

Hashed Brown Potatoes
9 medium white potatoes (3 1/4 lb)
6 Tbsp butter or margarine
3/4 cup hot bottled milk or 6 Tbsp evaporated milk & 6 Tbsp water, heated
speck pepper
salt
Boil scrubbed potatoes in 1″ boiling salted water (1/2 tsp salt per cup water) in covered saucepan, for 35-40 min, until tender. Drain. Peel; place over low heat 1 or 2 min. to dry out, shaking pan gently. Mash thoroughly, using a potato masher, until no lumps remain. Or use potato ricer or electric beater. While beating with electric beater, masher, spoon, or fork, gradually add enough of combined butter and milk to make potatoes fluffy and creamy. Season to taste.
To Serve: Heap at once in heated serving dish, top with lump of butter or margarine, and sprinkle with paprika, or minced parsley, mint, watercress, or chives. Makes 6 servings.
To keep warm: If mashed potatoes must be kept warm, cover them, and set in pan of hot water over low heat.

Hot Frankfurter and Potato Salad Casserole
4 frankfurters
4 cups thinly sliced cooked potatoes
1 1/2 tsp salt
speck pepper
1/3 cup salad oil
3 Tbsp vinegar
1 1/2 cups canned or cooked green beans
1/4 cup thinly sliced onions
Place frankfurters in boiling water to cover for 7-8 minutes. Drain. Combine next 5 ingredients. Arrange drained green beans in bottom of greased 1 1/2 qt casserole. Over them arrange potato salad in alternate layers with onions and sliced frankfurters. Cover; bake in moderately hot oven of 400F 35-40 minutes. Makes 4 servings.
For 2: Halve each ingredient; make as directed in a 1 qt casserole.

Home or Country Fried Potatoes
6 peeled, cold, boiled or baked white potatoes
3 Tbsp butter, margarine, fat or salad oil
3/4 tsp salt
1/8 tsp pepper
Slice potatoes. Heat butter in skillet; add potatoes; saute, without stirring, until golden on under side; turn; complete browning on other side. Sprinkle with salt and pepper. Makes 4-6 servings.
To vary: Saute a little minced or sliced onion with potatoes.

Potatoes in Cream
4 cups diced, hot or cold cooked white potatoes
1/2 tsp salt
1/4 cup butter or margarine
1/8 tsp pepper
2 cups top milk or light cream
Minced parsley
Combined ingredients except parsley in large skillet; cook slowly until milk is slightly thickened and potatoes hot. Sprinkle with parsley. Makes 6 servings. May be sprinkled with a little grated cheese.

Leftover Mashed Potatoes

Beef And Potato Cakes
2 1/2 cups ground, left over, cooked beef
1 1/2 cups cold seasoned mashed potatoes
1/2 tsp salt
speck pepper
1 tsp bottled thick meat sauce (like A1)
2 tsp minced onion
flour
2 Tbsp melted fat or salad oil
Mix together all ingredients except flour and fat. Shape into 6 patties or cakes. Roll very lightly in flour; saute in hot fat until brown on all sides. Makes 4-6 servings.
Note: Roast veal, ham, lamb or pork may be used for beef; season to taste

Baked Turnip Puff
1 1/2 cups hot, mashed white potatoes
1 1/2 cups hot, mashed yellow turnips
1 1/2 tsp salt
1/8 tsp pepper
2 Tbsp butter
2 Tbsp minced onion
1 egg, well beaten
Heat oven to 400F. Combine all ingredients. Bake in greased 1 qt casserole in moderately hot oven of 400F 30 min. Makes 4 servings.

Mashed Potato Cakes
9 medium white potatoes (3 1/4 lb)
6 Tbsp butter or margarine
3/4 cup hot bottled milk or 6 Tbsp evaporated milk and 6 Tbsp water, heated
speck pepper
salt
Boil scrubbed potatoes in 1″ boiling salted water (1/2 tsp salt per cup water) in covered saucepan, for 35-40 min, until tender. Drain. Peel; place over low heat 1 or 2 min. to dry out, shaking pan gently. Mash thoroughly, using a potato masher, until no lumps remain. Or use potato ricer or electric beater. While beating with electric beater, masher, spoon, or fork, gradually add enough of combined butter and milk to make potatoes fluffy and creamy. Season to taste.
To serve: Heap at once in heated serving dish, top with lump of butter or margarine, and sprinkle with paprika, or minced parsley, mint, watercress, or chives. Makes 6 servings.
To keep warm: If mashed potatoes must be kept warm, cover them, and set in pan of hot water over low heat.

Other Leftover Vegetables
1. Use in any tossed vegetable, fish, egg or meat salad.
2. Add to next night’s cooked vegetables as: green beans with corn or limas, carrots with onions, peas with mashed turnips, etc.
3. If two kinds of leftovers, combine and serve buttered or creamed.
4. Add to creamed meat, fish, shellfish, hard-cooked eggs, etc.
5. Use in Cream of Vegetable Soup
6. Cut up and add to casserole dishes, scrambled eggs, etc.
7. If tomatoes, add to gravy, stews, soups, scalloped dishes, etc.
8. Use as filling for omelet, after heating up in butter.

Liquid from cooked, canned or glassed vegetables
Do not throw away cooking water: It contains soluble minerals and vitamins. Store it, covered, in refrigerator. Combine, with tomato juice or vegetable juice cocktail, for a refreshing appetizer. Or use in sauces, soups, gravies or stews.
The cooking water from sweet vegetables like carrots or peas is excellent combined with canned pineapple or other fruit juice.

If you have extra milk:

Baked Custard
4 eggs
1/4 cup granulated sugar
1/4 tsp salt
*2 – 2 1/2 cups milk
1 tsp vanilla or almond flavoring
Nutmeg or shredded coconut
*For a richer custards: 1 1/2 cups milk and 1 cup cream may replace 2 1/2 cups milk.
Individual Custards:
1. Heat oven to 300F. Butter 5 or 6 custard cups.
2. Break eggs into large bowl. Beat with hand or electric beater until frothy. Add sugar and salt, and beat until thick and lemon-colored.
3. Add milk and vanilla, and beat again until thoroughly combined.
4. Pour through a fine strainer into custard cups, filling each to about 1/2″ from top; sprinkle nutmeg or coconut on each.
5. Set custard cups in shallow baking pan; place on oven rack in slow oven to 300F.
6. Carefully pour hot water into pan to depth of 3/4″ from top of cup. Bake custards about 1 hr. Near end of 1 hr test often by inserting silver knife in center of custard. When knife comes out clean, custards are done.
7. Remove at once from oven, at once from water; then cool on cake rack. Chill thoroughly. makes 5-6 servings.
To serve: Serve in custard cups. Or run spatula all around inside of each cup, between custard and cup. Invert dessert plate on top of each cup; then invert. Remove cup. Serve custards with cream, maple syrup, chocolate sauce or butter caramel sauce. Or surround with fresh, canned or stewed dried fruits, or applesauce flavored with a bit of lemon rind. Or garnish with jam.

Bisques
Crab Bisque
3 Tbsp butter or margarine
1/4 cup flour
1 tsp salt
1/8 tsp pepper
3 cups milk
1 cup canned bouillon or chicken broth, undiluted
1 6 1/2 oz can crab meat, flaked, or 1 1/3 cups fresh crab meat
1 sliced, peeled medium onion
1 sprig parsley
1/2 cup light cream or top milk
Melt butter in large saucepan; stir in flour, salt, pepper. Add milk and bouillon gradually, stirring; cook, stirring, over low heat, until thickened. Add crab meat, onion, parsley. Cover; simmer over low heat 10 min. Remove from heat; strain, forcing as much of crab through sieve as possible. Add cream; reheat. Makes 6 servings.
Lobster Bisque: Make Crab Bisque, substituting 1 6 oz can lobster meat or 1 1/4 cups fresh lobster meat for crab meat.
Shrimp Bisque: Make Crab Bisque, substituting 1 cup cooked or canned, or glassed cleaned shrimp for crab meat.

Club Tuna Loaf
(Nice for a large guest luncheon)
1/2 lb wide noodles, broken up (4 1/2 cups)
6 shelled, hard-cooked eggs, quartered
2 7oz cans tuna, coarsely flaked (2 cups)
1 cup sauteed, sliced fresh mushrooms (about 1/2 lb)
1/2 cup minced onion
1/2 cup pickle relish
1/3 cup butter or margarine
1/2 cup flour
About 2 tsp salt
1/8 tsp pepper
2 tsp bottled thick meat sauce
2 Tbsp lemon juice
2 cups canned chicken broth
2 cups milk
1 5oz pkg crushed potato chips, or 3 cups cracker crumbs
Cook noodles. Add next 5 ingredients. Melt butter in saucepan; blend in next 5 ingredients (use little salt); slowly add broth, milk; stir until thickened. Add sauce to tuna mixture. Toss well. Grease a 13x9x2 pan; spread thin layer of potato chips in it. Put in half tuna mixture, then a sprinkling of potato chips, rest of tuna, then rest of chips. Store in refrigerator until next day; remove just before baking. Bake in moderately hot oven of 375F 45 min.
To serve, cut into 12-15 pieces. Serve with wedges of lemon. Makes 12-15 servings.

Cornstarch Pudding (Blanc Mange)
1 3/4 cups milk
3 Tbsp cornstarch
1/4 tsp salt
1/4 cup granulated sugar
1/4 cup cold milk
1 tsp vanilla flavoring
Scald 1 3/4 cups milk in double boiler. Meanwhile, mix cornstarch, salt and sugar in bowl. Slowly stir in 1/4 cup cold milk, then a little of scalded milk. Slowly stir this mixture into rest of scaled milk. Cook, stirring, until smooth and thickened. Cover; cook 20 min, stirring often. Remove; cool, then add vanilla. Turn into 4 sherbet glasses; chill. Or turn into 4 individual molds, rinsed with water. Chill until set; unmold.
Serve with cream, whipped cream, ice cream, chocolate sauce, butterscotch sauce, fresh fruit or berries. Makes 4 servings.

Creamy Rice Pudding
1/2 cup raw, white rice
2 1/2 cups boiling water
3/4 tsp salt
3 eggs
1/3 cup granulated sugar
2 tsp vanilla flavoring
1/2 cup seedless raisins
1 1/2 tsp grated lemon rind
3 1/2 cups milk
1 tsp nutmeg
2 Tbsp butter
Heat oven to 300F. Add washed rice to boiling water and salt. Cook, uncovered, occasionally stirring with fork, for 15-20 min or until a grain, pressed between fingertips, feels tender. Drain. Break eggs in 2 qt casserole; beat slightly with fork. Stir in sugar, next 3 ingredients. Add milk to drained rice; stir into egg mixture. Sprinkle on nutmeg; then dot with butter, in small pieces. Set casserole in baking pan. Fill pan with hot water up to 1″ from top of casserole. Bake in slow oven of 300F 1 hr 25 min, stirring once after 1/2 hrs baking. (To avoid breaking top, insert spoon at end of pudding; draw gently back and forth along bottom of casserole.) When done, a silver knife, inserted in center comes out clean. Then remove casserole from baking pan and cool.
Serve slightly warm or cold, with cream, whipped cream, maple syrup, hot fudge sauce, or butterscotch sauce. Makes 6-8 servings.

Cheese Fondue
2 1/4 cups milk
2 cups coarse day-old bread crumbs
2/3 lb grated process American Cheddar cheese (2 2/3 cups)
1 tsp salt
Dash cayenne pepper
1 Tbsp bottled thick meat sauce
2 Tbsp minced onion
1 tsp dry mustard
4 eggs
Heat oven to 325F. Scald milk in double boiler, then cool. Combine rest of ingredients, but eggs, in large bowl. Add milk; stir well. Separate eggs; beat yolks until thick and lemon-colored. Slowly stir into bread mixture. Beat whites stiff, but not dry. Fold into bread mixture. Pour into greased 2 qt casserole. Set in baking pan in moderate oven of 325F. Fill pan with warm water up to 1″ from top of casserole. Bake 1 1/2 hrs or until a delicate brown, and firm when touched in center. Serve at once, “as is” or with tomato sauce. Makes 6 servings.
For 2: Halve each ingredient; make as directed, using 1 qt casserole.

Cheese Strata
12 slices day old bread
1/2 lb process American Cheddar cheese, sliced thin
4 eggs
2 1/2 cups bottled milk or 1 1/4 cups evaporated milk and 1 1/4 cups water
1/2 tsp dry or prepared mustard
1 Tbsp minced onion
1 tsp salt
1/8 tsp pepper
Heat oven to 325F. Remove crusts from bread. Arrange 6 slices in a greased 12x8x2″ baking dish. Cover bread with cheese in thin slices, then cover with remaining bread. Beat eggs, add milk and remaining ingredients, and blend. Pour over bread. Let stand 1 hr. Bake in moderate oven of 325F for about 50 min or until puffed and browned. Serve at once. Makes 6 servings.
Note: Use bread crusts for dried bread crumbs.
Cheese Pudding: Omit mustard, onion in cheese strata. Serve with jelly.
Corn-cheese bake: Make cheese strata, spreading 1 1/2 cups cooked or canned whole-grain corn on top of cheese. 1 hr.
For 2: Halve each ingredient; make as directed; use 10x6x2 baking dish.

Chocolate Sauce
2 sq (2 oz) unsweetened chocolate
2 cups bottled milk or 1 cup evaporated milk and 1 cup water
1 1/2 Tbsp flour
2/3 cup granulated sugar
1/8 tsp salt
2 Tbsp butter or margarine, or salad oil
1 tsp vanilla flavoring
Add chocolate to milk in double boiler; heat until melted. Beat with egg beater 1 min, or until smooth. Combine flour, sugar and salt in small bowl. Stir in a little of chocolate mixture. Return to double boiler; cook until thickened, stirring. Add butter and vanilla.
Serve over Cottage Pudding, ice cream, cornstarch pudding, etc. Makes about 2 1/2 cups.

Soups and Chowders – multiple recipes from page 103.

Custard Bread Pudding
1 qt bottled milk or w cups evaporated milk & 2 cups water
2 cups stale bread crumbs or cubes
2 eggs
1/4 cup granulated sugar
1/2 tsp salt
1/4 tsp nutmeg
1 Tbsp vanilla flavoring or 1 tsp almond flavoring
2-4 Tbsp melted butter or margarine
1. Heat oven to 350F. Grease a 1 1/2 qt casserole.
2. Partially fill base of double boiler with water; set top in place; pour in milk; cover. Heat until tiny bubbles appear around edges of milk.
3. Remove milk from heat, stir in bread crumbs, and set aside.
4. Break eggs in casserole. Beat slightly with fork; stir in sugar, salt.
5. Slowly stir in milk mixture, then nutmeg, vanilla and butter.
6. Set casserole in baking pan; then fill baking pan with warm water up to 1″ from top of casserole.
7. Bake in moderate oven of 350F 75 min or until a silver knife inserted in center of pudding comes out clean.
Serve warm or cold with cream, whipped cream, lemon sauce, hard sauce, or sweetened crushed strawberries, flavored with almond flavoring. Or top with bits of jelly. Makes 6-8 servings.

Custard Pie
Easy Flaky Pastry
4 eggs
1/2 cup granulated sugar
1/2 tsp salt
1 tsp vanilla flavoring
2 cups milk
1/2 tsp nutmeg
Make Easy Flaky Pastry, chill. Heat oven to 350F. Beat eggs until just blended. Add next 4 ingredients. Beat well. Butter 9″ pie plate well; set in shallow baking pan. Strain custard into pie plate. Sprinkle with nutmeg. Set pan with pie plate in moderate oven of 350F. Pour enough hot water into pan to come up 3/4’s of way side of pie plate. Bake 35 min or until silver knife inserted in center comes out clean. Remove some of water; lift out custard. Cool thoroughly on wire cake rack. Do not refrigerate.
Meanwhile, line another 9″ pie plate with pastry, with rolled or fluted edge. Chill shell 30 min; bake in hot oven of 450F 12-15 min or until golden brown. Cool on wire cake rack. When custard and pie shall are cooled, tilt pie plate of custard so it stands on one rim. With small spatula, gently pull custard away from sides of plate all way around, turning plate as needed. To complete loosening hold plate level with both hands; shake gently.
With both hands, hold plate of custard, tilted, over pie shell with far edge of custard just above and close to far edge of shell. Shake custard gently. As it starts to slip, pull custard plate back towards you until all custard has slipped into shell. Let stand a few minutes so custard can settle. Serve at once. Makes 1 9″ pie.
Coconut Custard Pie: Sprinkle custard pie filling with 1/2 cup moist shredded coconut or lightly toasted coconut, before baking.

Custard Sauces
Custard Sauce I (3 eggs or 6 egg yolks)
2 cups bottled milk or 1 cup evaporated milk and 1 cup water
3 eggs or 6 egg yolks
3-4 Tbsp granulated sugar
1/4 tsp salt
1 tsp vanilla or 1/2 tsp almond flavoring
1. Partially fill base of double boiler with water. Set top in place; pour in milk; cover.
2. Heat milk until tiny bubbles appear around edge.
3. Break eggs or egg yolks in a medium bowl. Beat slightly with a fork, then stir in sugar (amount depends on taste), and salt.
4. Add hot milk slowly, stirring constantly, to avoid cooked egg specks.
5. Pour back into double boiler. Cook over hot, not boiling water, while stirring constantly, until thick enough to “coat” a spoon with a thin of custard.
6. Then remove custard at once from hot water, and pour at once into a cool bowl. Let cool, add vanilla; cover and chill thoroughly. Try to make Custard Sauce day before, as thorough chilling makes it more delicious. Serve on Snow Pudding, fruit, cake, etc. Makes 2 cups.
Note: If custard is not smooth when done, strain. If it should curdle, set pan in cold water and beat custard vigorously with an egg beater. This restores smoothness, but may make custard a little thinner.
To vary: Add 1/4 cup shredded coconut.
Custard Sauce II (2 egg yolks): Make 1/2 recipe Custard Sauce I using 2 egg yolks. If desired, add 2 tsp grated orange rind.
Custard Sauce de Luxe: Make custard sauce I substituting 1 cup cream for 1 cup milk. Use 3 or 4 egg yolks. Add 1 Tbsp flour to sugar. Cook in double boiler until consistency of heavy cream.
Holiday Custard Sauce: Omit vanilla in Custard Sauce I or II or Custard Sauce de Luxe. Add brandy, sherry or rum to taste. Nice served over coffee ice cream, with a sprinkling of grated chocolate.
Custard Sauce III (1 egg yolk or 1 whole egg)
Pinch salt
2 Tbsp granulated sugar
2 tsp flour
1 egg yolk or 1 whole egg, beaten
1 cup milk
1/2 tsp vanilla flavoring
Mix salt, sugar, and flour in double boiler; stir in egg, then milk. Cook over boiling water until thick – about 5 min – stirring. Remove, cool, add vanilla; chill. Serve as Custard Sauce. Makes 1 cup.

Indian Pudding
1 qt milk
1/4 cup corn meal
1/2 cup molasses
1/4 cup granulated sugar
1 Tbsp butter or margarine
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
Scald milk in double boiler. Stir in meal slowly. Cook 20 min. Heat oven to 275F. Add rest of ingredients; bake in greased 1 1/2 qt casserole, uncovered, at 275F 3 hrs. Stir once after 1 1/2 hrs.
Serve warm or cold with vanilla ice cream, Hard Sauce, Sterling Sauce or cream. Makes 6 servings.
To vary: Increase sugar to 6 Tbsp, reduce molasses to 6 Tbsp and substitute 1 tsp ginger for cinnamon and nutmeg.
Fruited Indian Pudding: Add 1/2 cup chopped dates, nuts or raisins.
For 2 or 3: Halve each ingredient; make as directed. Bake in 1 qt casserole at 300F about 2 1/2 hrs.

Lemon Milk Sherbet II
3/4 cup lemon juice
1 1/2 cups granulated sugar
1 Tbsp grated lemon rind
4 cups milk
1/4 tsp salt
Combine lemon juice, sugar, rind. Add very slowly to milk, stirring constantly, until sugar is dissolved. Add salt and more sugar, if desired. Freeze in 2 qt freezer until hard to turn, using 8 parts crushed ice to 1 part ice cream salt. Makes about 1 1/2 qts.
Note: This sherbet may curdle, but this does not affect finished dish.

Orange Milk Sherbet II
2 cups orange juice
1/4 cup lemon juice
1/2 cup granulated sugar
1 Tbsp grated orange rind
1 3/4 cup milk
1/8 tsp salt
Combine first 4 ingredients. Add very slowly to milk, stirring until sugar is dissolved. Add salt. Freeze in 2 qt freezer until difficult to turn, using 8 parts crushed ice to 1 part ice cream salt. Makes 1 1/2 qts. Note: This sherbet may curdle, but this does not affect finished dish.

Scalloped Cheese and Deviled Ham
2 cups bread cubes, spread with deviled ham
2 oz process American Cheddar cheese, cut in small pieces (1/2 cup)
2 Tbsp butter or margarine
3 eggs, slightly beaten
1 Tbsp minced onion
1/2 tsp salt
speck pepper
2 cups bottled milk or 1 cup evaporated milk and 1 cup water
Spread bread slices with deviled ham; cut into cubes; measure 2 cups. Alternate layers of cubes and cheese in greased 1 1/2 qt casserole with bread as top layer. Combine rest of ingredients; pour over bread mixture. Place in pan of warm water; bake in moderate oven of 350F for 75 minutes. Makes 6 servings.
To vary: Spread bread slices with a little prepared mustard, as well as deviled ham before cutting into cubes.
For 2: Use 2 eggs; halve each remaining ingredient; make as directed. Bake in 2 individual casseroles.

Scalloped Potatoes
4 cups thinly sliced, pared raw potatoes
2/3 cup minced onion
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp butter or margarine
1 1/2 cups scalded milk
Heat oven to 375F. Arrange layer of potatoes in greased 2 qt casserole. Cover with some onion; sprinkle some of combined flour, salt and pepper on top. Dot with some butter. Repeat layers until all are used, ending with butter. Pour milk over all; sprinkle with paprika. Cover; bake in moderately hot oven of 375F 45 min. Uncover; bake 15 min longer or until tender. Makes 4 servings.

Shrimp a’ la King
1 minced, seeded, medium green pepper
1/2 lb sliced fresh mushrooms
2 Tbsp butter or margarine
1 minced, peeled onion
3 Tbsp flour
1 1/2 tsp salt
3 Tbsp minced pimientos
1 tsp minced parsley
1/4 tsp tabasco sauce
2 cups cleaned, cooked fresh or canned shrimp
1 1/2 cups milk
1 egg, beaten
1/2 cup milk
Buttered Toast
Saute pepper and mushrooms in butter in top of double boiler over direct heat 5 min. Add next 7 ingredients. Heat over boiling water 2 min; add 1 1/2 cups milk slowly, stirring. Cook, stirring gently, until thickened. Combine egg with 1/2 cup milk; add slowly, stirring. Heat; serve on toast. Makes 8 servings.
Oysters a’ la King: Use 2 doz raw oysters, drained for shrimp.
For 2 – 3: Use 1 egg; halve rest of ingredients; make as desired.

Shrimp Curry
Shrimp Curry, Indian
2 1/2 lbs cleaned, cooked fresh shrimp (4 cups)
6 cups boiled white rice (1 1/2 cups raw)
1 chicken bouillon cube
1 cup boiling water
5 Tbsp butter or margarine
1/2 cup minced onion
6 Tbsp flour
2 1/2 tsp curry powder
1 1/4 tsp salt
1 1/2 tsp granulated sugar
1/4 tsp powdered ginger
2 cups milk
1 tsp lemon juice
Cook and clean shrimp. Cook rice; keep hot. Meanwhile dissolve bouillon cube in water. Melt butter in double boiler top over direct heat. Add onion; simmer tender. Stir in next 5 ingredients. Slowly stir in bouillon and milk. Cook, over boiling water, stirring until thickened. Add shrimp and lemon juice. Heat.
Serve shrimp on heated platter with hot rice around it. Pass some curry accompaniments. Makes 6 generous servings.
Lobster or Crab Meat Curry: Use 4 cups flaked, lobster or crab meat for shrimp.

Soups (canned – replace water with milk)

Spanish Cream
3 cups milk
1 envelope unflavored gelatin (1 Tbsp)
3 eggs
1/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla flavoring
1/4 cup granulated sugar
1. Partially fill base of double boiler with water, cover, bring to boil.
2. Pour milk into top of double boiler; sprinkle gelatin on it; let soften 5 min. Then set in place over boiling water, and heat until gelatin is dissolved, stirring frequently. Remove.
3. Separate eggs in 2 medium bowls. Beat egg yolks with 1/4 cup sugar and salt until blended. Slowly add part constantly.

Spoon Bread
1 qt bottled milk or 2 cups evaporated milk and 2 cups water
1 cup fine water ground corn meal
2 Tbsp butter, margarine, fat, or salad oil
1 3/4 tsp salt
4 eggs, well-beaten
Heat oven to 425F. Scald milk in double boiler. Gradually stir in corn meal; cook until consistency of mush. Add butter and salt; stir into well-beaten eggs gradually. Pour into a greased 1 1/2 qt casserole. Bake in hot oven of 425F 45 min. Makes 4-5 servings.
Serve immediately, from casserole, as breakfast bread, spooning serving onto each person’s plate. To eat, top with plenty of butter. Nice with sausages, ham, bacon, creamed dried beef, etc.

Vanilla Ice Cream III (Custard Sauce)
1 1/2 cups milk
3/4 granulated sugar
2 Tbsp flour
Few grains of salt
2 eggs, or 3 egg yolks, slightly beaten
1 1/2 tsp  vanilla flavoring
1 1/2 cups heavy cream
Scald milk in double boiler. Mix next 3 ingredients; stir in enough milk for a smooth paste. Stir into rest of milk in double boiler. Stir until thickened; cover; cook 1 min. Beat eggs slightly, stir in milk mixture. Return to double boiler. Cook 1 min. Cool. Add vanilla cream. Freeze in 2 qt crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice cream salt. Makes 1 1/4 qts.

Freezing leftovers
Sometimes you may wish to keep leftovers for a longer time than they should be kept in refrigerator. Or there may not be room in the refrigerator. If there is room in the freezing unit, package and freeze them; then store in the unit, but not longer than necessary.
A roast turkey often presents a problem in using it up before the family tires of it. Any part may be packaged, frozen and stored. Half a layer cake, sandwiches, left over or made up in advance for lunch boxes, may be stored to advantage in unit. Numerous other leftovers may be saved in this way. Package them by directions given here.