,,tested ,,recipes ,,waterless ,,cooking for ,,better ,,meals for ,,better ,,health ,copyright #aieg by ,tested ,recipe ,institute1 ,inc41 ,long ,island ,city #a1 ,n4,y4 ,the ,buckeye ,co41 ,wooster1 ,ohio ,,subject ,,index page ,,stainless ,,steel ,,ware ,advantages of ,stainless ,steel ,ware #bh ,how to ,care for ,stainless ,steel ,ware #a ,,important3 ,before using your ,stainless ,steel ,cookware1 read page #a for valuable hints on how to keep your cookware free from scratches1 stains and warping4 ,au ,gratin ,vegetables #ai ,bananas1 ,as garnish #bf ,pan ,fried #aj1 #ac ,,beef ,frizzled ,beef #ab ,pot ,roast with ,vegetables #h ,roasting ,timetable #f ,standing ,rib ,roast #g ,swedish ,meat ,balls #i ,swiss ,steak #aa ,beets1 ,harvard #bj ,busy ,day ,supper ,dish #bb ,care of ,stainless ,steel ,cookware #a ,chicken1 ,fried #ad ,chili ,con ,carne #ae ,christmas ,plum ,pudding #bg ,creamed ,vegetables #ai ,,desserts ,apricot ,whip #bf ,pineapple ,upside ,down ,cake #be ,plum ,pudding #bg ,eggplant1 ,pan-,fried #ai ,eggs ,benedict #bc ,fish1 ,fried ,fillets #af ,food ,buying ,hints #b ,frosting1 ,pastel ,plum #bd ,frozen ,meats #f ,frozen ,vegetables #ai ,gravy1 ,quick #bb ,ham1 ,diced ,busy ,day ,supper ,dish #bb ,hollandaise ,sauce #bc ,jelly1 ,plum #bd ,lamb1 ,roasting ,timetable #f ,meal ,planning #c1 #d ,meats #e-f ,pineapple ,upside ,down ,cake #be ,plum ,jelly #bd ,plum ,pudding #bg ,,pork ,roasting ,timetable #f ,stuffed ,pork ,chops #ac ,quick ,meal ,preparation #d ,roasting ,timetable #f ,,sauces ,custard ,sauce #bf ,hollandaise ,sauce #bc ,tartar ,sauce #af ,spaghetti1 ,italian #ag ,summer ,squash1 ,pan-,fried #ai ,,veal ,roasting ,timetable #f ,veal in ,mushroom ,sauce #ba ,,vegetables ,frozen ,vegetables #ai ,general ,cooking ,hints #ah-ai ,harvard ,beets #bj ,time-,table #ai ,vegetable ,platter #bj ,,how ,,to ,,care ,,for ,,stainless ,,cookware ,illustration3 uncaptioned ,stainless ,cookware will retain original gleaming beauty through a lifetime of service4 ,just follow these simple directions3 ,,before ,,using ,,new ,,utensils--,wash them thoroughly both inside and out in hot suds4 ,use either soap or detergent4 ,this removes the thin coating of oil which clings to the utensil in the manufacturing process4 ,rinse in clear hot water and dry thoroughly with a clean towel4 ,now the utensil is ready for use4 ,,heat ,,control--,medium to ,low ,heat should be used for all cooking4 ,start vegetables over medium heat4 ,when the water comes to a boiling1 turn to low heat to keep water boiling gently4 ,brown meat slowly over medium to low heat4 ,,easy ,,cleaning--,rinse the utensil with warm water immediately after each use4 ,food particles which do not yield to rinsing usually may be removed with a rubber food scraper4 ,,first ,,aid--,if food has been burned on or allowed to dry on the utensil1 fill it with cold water4 ,bring the water to boiling4 ,remove the utensil from the heat and allow the water to cool to lukewarm4 ,wash in hot suds4 ,if a stain remains1 scour with fine steel wool4 ,if necessary1 polish with stainless steel cleaner4 ,,do ,,not ,,overheat--,overheating may sometimes cause discoloration on ,stainless ,steel ,cookware4 ,these stains are easily removed with any good stainless steel cleaner4 ,,avoid ,,sudden ,,temperature ,,changes--,sudden temperature changes and overheating should be avoided4 ,,do ,,not put cold water in a hot utensil4 ,,do ,,not set a hot utensil on a cold surface1 such as the sink4 ,,spend ,wisely1 ,,spend ,less6 ,illustration3 uncaptioned ,take ,advantage of ,bargains ,illustration3 uncaptioned ,a really big step towards economical food buying is watching newspaper advertisements4 ,each week the big super-markets and chain stores run all of their weekly specials1 and savings will add up fast if you plan as many of your menus as possible around these featured items4 ,compare ,prices ,illustration3 uncaptioned ,compare them at home in your newspaper1 when you are deciding the best place to shop and save4 ,and compare the difference in price among fresh1 frozen1 and canned foods4 ,for example2 food dollars will go a lot further 7yet meals will not suffer71 if you serve frozen vegetables1 or fresh vegetables in season1 on-the-plate 444 and use less-expensive canned vegetables in stews1 casseroles1 etc4 ,read ,labels ,carefully ,illustration3 uncaptioned ,look for the word 8enriched0 on white bread and flour labels4 ,this means that the 8,b0 vitamins and ,iron1 lost in the milling process1 have been replaced4 ,also check the 8net weight0 when comparing similar bargains4 ,avoid ,waste ,illustration3 uncaptioned ,extra-large sizes of canned fruits1 vegetables1 juices and staples like baking powder may not ,,always be bargains4 ,often these purchases are only partially used1 and eventually go to waste4 ,unless you can use the entire contents of the extra-large container1 buy the smaller size4 ,cut ,meat ,costs ,illustration3 uncaptioned ,less tender cuts of meat are just as nutritious as the more expensive ones4 ,properly cooked they are equally delicious1 and you'll be surprised how often you can work them into well-planned menus4 ,variety meats1 such as heart1 kidney1 sweetbreads1 brain1 liver and tongue are high in nutritive value and comparatively low in price4 ,butter or ,margarine8 ,illustration3 uncaptioned ,these two table fats are equivalent in food value1 and may be used interchangeably in any recipe4 ,plan ,,to ,,please6 ,illustration3 uncaptioned ,plan meals when you are a little hungry 444 your culinary imagination is better then4 ,articles in magazines and newspapers help provide inspiration when you need it1 for greater menu variety4 ,when there are small children in the family1 it is easier to plan meals around the type of food small-fry can eat4 ,adults1 too1 enjoy this simple food1 which can be served in attractive and tempting combinations4 ,plan the whole day's meals as a unit4 ,this is the only way you can be sure of providing the proper amount of the right kind of food4 ,these are the foods needed every day for good health3 ,,milk--#c or #d cups for children2 #b to #c cups for adults4 ,milk used in cooking may be counted in the total4 ,,vegetables and ,,fruits--#a serving of green1 leafy or yellow vegetable2 #a serving of citrus fruit2 #a serving of potato2 #a other vegetable or fruit1 preferably raw4 ,noodles1 spaghetti and macaroni cannot be considered substitutes for potatoes4 ,true1 they are high in starch1 but important minerals and vitamins found in potatoes are lacking4 ,,meat1 ,,fish1 ,,poultry or ,,cheese--#a serving daily4 ,,eggs--at least #d a week2 #a daily is better4 ,enriched or whole grain ,,cereals and ,,bread--#b servings or more4 ,,butter or ,,margarine--#b tablespoons or more4 ,,eye ,,appeal--,colorful combinations are more appetizing4 ,as you plan a menu1 try to visualize the food as it will appear on the table4 ,strive for good contrast of flavor1 color1 and texture4 ,,off ,,the ,,beaten ,,track--,now and then introduce the family to a new food1 or an old favorite in new guise4 ,but don't overdo it4 ,one new food at a meal is enough4 ,,dessert--,dessert is actually a part of the meal and should always be planned as such4 ,serve a light dessert when the main course is hearty4 ,serve rich cake and pie only when the main course is not too filling4 ,,little ,,extras--,a few sprigs of parsley go a long way to make the meat platter more attractive4 ,a sprinkling of paprika provides a flourish of color for creamed dishes4 ,a tray of raw relishes 444 carrot sticks1 celery curls1 green pepper rings1 radish roses and cucumbers cut lengthwise into fingers 444 may pinch-hit for the salad occasionally4 ,used with discretion1 food coloring is a boon to the cook4 ,add a few drops of yellow coloring to chicken gravy2 a few drops of red coloring to step up the eye appeal of desserts made with canned cherries4 ,,supper ,,in ,a ,half-hour6 ,illustration3 uncaptioned ,every homemaker needs two or three quick supper dishes 8to fall back on0 when kitchen time is limited4 ,they can be hearty and attractive1 as well as inexpensive4 ,following are four such supper menus1 easily prepared in about half an hour4 ,three of them are planned around canned meat1 dried beef and corned beef1 which should always be kept on hand for emergency meals4 ,fruit in season1 quick-frozen fruit1 or canned fruit1 well chilled1 always makes a tempting dessert4 ,strawberry shortcake is an all season quick dessert1 with frozen strawberries and individual sponge cakes made especially for this purpose by professional bakers4 ,tomato ,juice ,cocktail ,busy ,day ,supper ,dish 7page #bb7 ,tossed ,chef's ,salad ,hard ,rolls ,butter ,fresh or ,frozen ,peaches ,frizzled ,beef 7page #ab7 ,buttered ,carrots ,head ,lettuce ,salad ,roquefort ,dressing ,pumpernickel ,bread ,butter ,orange ,sherbet ,cookies ,corned ,beef ,hash with ,poached ,eggs ,buttered ,peas ,tossed ,green ,salad ,french ,bread ,butter ,chilled ,fruit ,cup ,hamburger ,platter 7page #aj7 ,emergency ,gravy 7page #bb7 ,cole ,slaw ,toasted ,english ,muffins ,strawberry ,shortcake ,,preparing ,meats ,illustration3 uncaptioned ,illustration3 ,,low ,cooking meat at a low temperature retains juices1 reduces the amount of shrinkage and improves the flavor4 ,the theory that searing seals-in juices has been disproved4 ,tender cuts of meat are cooked by dry heat3 roasting1 pan-frying1 broiling1 pan-broiling4 ,less-tender cuts are cooked by moist heat3 braising1 stewing1 soup-making4 ,,roasting--,place meat in ,dutch oven1 fat side up4 ,season with salt4 ,roast uncovered1 in moderate oven 7#cbe degrees7 to desired degree of doneness4 ,do not add water2 do not baste4 ,roast will be nicely browned by the time cooking is completed4 ,the use of a meat thermometer is recommended4 ,for easier carving1 let meat stand in warm place #bj to #cj minutes before serving4 ,,broiling--,place meat on greased broiler rack4 ,broil steaks and chops two inches thick three inches away from source of heat4 ,cuts one inch thick should be placed two inches from heat4 ,cook until meat is nicely browned on top4 ,season and turn to brown other side4 ,season and serve at once4 ,,pan-,,broiling--,preheat chicken fryer or skillet4 ,brown meat on both sides turning several times1 if necessary4 ,pour off fat as it accumulates4 ,do not add water2 do not cover4 ,test for doneness by cutting small slit next to bone4 ,reduce heat to finish cooking4 ,,pan-,,frying--,melt a small amount of fat in chicken fryer or skillet4 ,dip meat in flour or egg and crumb coating4 ,fry slowly until browned on both sides4 ,reduce heat to finish cooking1 if necessary4 ,,braising--,brown meat slowly in hot fat in chicken fryer or saucepan4 ,meat may be dipped in flour before browning1 if desired4 ,add a small amount of liquid4 ,cook at simmering temperature until tender4 ,,stewing--,cut meat into cubes2 brown in hot fat in saucepan4 ,dredging with flour before browning is a matter of choice4 ,nearly cover meat with water4 ,cook1 covered1 at simmering temperature1 until tender4 ,corned beef1 ham1 tongue1 etc41 are cooked in water to cover without preliminary browning4 ,,no ,,smoke--,never heat fat to the point where it smokes4 ,keep heat low enough at all times to avoid smoking4 ,for best flavor1 brown meat slowly over moderate heat4 ,,beef--,tender cuts of beef are cooked either rare1 medium or well-done1 by dry heat3 roasting1 pan-broiling or broiling4 ,less-tender cuts must be cooked to the well-done stage by moist heat 7braising or stewing7 in order to make them tender4 ,,pork--,all pork cuts are tender but must be cooked to the well-done stage4 ,roasting is suitable for any of the larger cuts4 ,pork chops and steaks should be cooked by braising for best results4 ,,lamb--,roasting1 pan-broiling1 or broiling are suitable methods to use with lamb because all cuts are tender4 ,the fell1 the thin papery membrane which covers the lamb carcass1 should not be removed before cooking4 ,lamb may be cooked rare1 medium or well-done according to personal preference4 ,,veal--,all cuts need to be cooked slowly to the well-done stage in order to make veal tender4 ,veal may be roasted1 braised or stewed4 ,when an egg and crumb coating is used1 chops and steaks cut -inch thick may be pan-fried successfully4 7,this must be done slowly over medium to low heat47 7see front cover7 ,,timetable ,,for ,,roasting ,illustration3 uncaptioned ,poultry and all meat except pork is roasted at #cbe degrees4 ,roast pork at #cej degrees4 ,times given below are approximate1 varying with size and shape of roast4 ,a meat thermometer is recommended for accurate determination of degree of doneness4 ,,meat ,,minutes ,,per ,,pound ,beef ,rare #ah-bj ,medium #bb-be ,well-done #bg-cj ,lamb #cj-ce ,pork #ce-dj ,smoked pork #bj-cj ,veal #cj ,chicken #be-cj ,,frozen ,,meat--,it is not necessary to thaw meat before cooking4 ,when meat is frozen solid at the beginning of the cooking process1 allow up to twice the usual cooking time4 ,,standing ,,rib ,,roast ,illustration3 uncaptioned ,select a ,standing ,rib ,roast4 ,place fat side up in ,dutch ,oven4 ,do not add water2 do not cover2 do not baste4 ,roast in moderate oven1 #cbe;,f4 ,rare #ah-bj minutes per pound ,medium #bb-be minutes per pound ,well-done #bg-cj minutes per pound ,for sure results use a meat thermometer4 ,insert it in the thickest part of the roast1 being sure that the bulb does not rest on fat or bone4 ,use the time periods above as a guide4 ,remove the roast from the oven when the thermometer reading is 8rare10 8medium10 or 8well-done10 as you prefer4 ,tomato-,bacon ,garnish ,halve small tomatoes2 cross short strips of bacon on top of each half4 ,broil until bacon is crisp4 ,,menu ,standing ,rib ,roast of ,beef ,asparagus ,hollandaise 7p4 #bc7 ,corn on ,the ,cob ,tossed ,green ,salad ,lemon ,chiffon ,pie ,,beef ,,pot ,,roast and ,,vegetables ,illustration3 uncaptioned #a tablespoon fat #c to #d-pound chuck roast salt and pepper #a cups water #d medium onions #h small carrots #d medium potatoes #c tablespoons flour #a4 ,melt fat in ,dutch oven4 ,brown meat on all sides in hot fat4 ,season generously with salt and lightly with pepper4 #b4 ,add water2 cover and cook over low heat about #b hours until meat is nearly tender4 ,add onions2 cook #aj minutes4 ,add carrots and potatoes2 cook #cj-ce minutes longer1 or until all vegetables are tender4 #c4 ,remove meat and vegetables to platter4 ,measure stock in ,dutch oven2 add water to make #a cups4 ,bring to a boil4 #d4 ,blend flour with cup water2 stir into boiling stock4 ,stir constantly until thickened4 ,season1 if necessary1 with salt4 ,this makes generous servings for #d with enough meat left over for another meal4 ,,swedish ,,meat ,,balls ,illustration3 uncaptioned #a pound chopped beef #a cup soft bread crumbs #a cup rich milk #a egg #b medium onions1 chopped #b teaspoons salt teaspoon pepper teaspoon nutmeg #a4 ,combine ingredients in order listed2 mix thoroughly4 #b4 ,melt #a tablespoon each shortening and butter in skillet4 #c4 ,form meat mixture into small balls about #a-;inch in diameter using teaspoon 7mixture is too soft to shape with fingers47 #d4 ,brown meat balls in hot fat1 a few at a time2 place in bowl until all have been browned4 ,add a little extra fat to skillet as needed4 #e4 ,to drippings in skillet add #a cup water4 ,bring to boil4 ,blend #a tablespoon flour with #b tablespoons cold water2 stir into gravy4 ,stir constantly until thickened4 #f4 ,return meat balls to skillet4 ,cover2 simmer gently hour4 ,makes #h servings4 ,,pan-,,fried ,,bananas ,illustration3 uncaptioned #f firm bananas#a ,salt cup melted butter or margarine ,keep whole or cut crosswise into halves4 ,fry bananas slowly in butter or margarine until tender 444 easily pierced with a fork 444 turning the bananas until evenly browned4 ,sprinkle lightly with salt4 ,serve hot as a vegetable4 ,meal ,suggestions3 ,pan-,fried ,bananas1 served as a hot vegetable1 are excellent flavor partners with fish1 meat1 poultry or eggs for luncheon or dinner4 ,pan-,fried ,bananas with ,hamburg ,patties and ,whole ,carrots make an appetizing1 colorful and nutritious plate combination4 ,to complete the menu1 begin with chilled vegetable juice4 ,with the ,hamburg platter1 serve hot rolls and a tossed green salad4 ,for dessert1 jelly roll slices with ice cream and coffee4 ,,swiss ,,steak ,illustration3 uncaptioned #b pounds top round1 cut #a-;inch thick cup flour #a teaspoon salt teaspoon pepper #b tablespoons fat #a cup canned tomatoes #b large onions ,cooked broad noodles #a4 ,cut meat into serving pieces4 #b4 ,combine flour1 salt and pepper4 ,pound flour mixture into meat1 using the edge of a heavy saucer or a mallet designed especially for the purpose4 #c4 ,melt fat in chicken fryer over low heat4 ,brown meat on both sides2 add tomatoes1 cover2 cook slowly about #a hour4 #d4 ,cut onions crosswise into half-inch slices4 ,place on top of meat4 ,continue to cook1 covered1 about hour longer1 or until meat and onions are tender4 #e4 ,serve on hot noodles with one or two slices of onion on top of each portion of meat4 ,pour pan drippings over all4 ,makes #f servings4 ,,frizzled ,,beef ,illustration3 uncaptioned #d tablespoons butter or margarine #a small green pepper1 chopped #a small onion1 finely chopped #a jar 7#b oz47 dried beef #d tablespoons flour #b cups milk #a4 ,melt butter in skillet4 ,add chopped pepper and onion4 ,cover2 cook slowly about #e minutes until onion is tender but not brown4 7,cover for #d-quart saucepan fits skillet47 #b4 ,rinse dried beef with hot water2 drain2 add2 cook slowly #b or #c minutes longer4 #c4 ,sprinkle flour over all2 stir to distribute flour evenly4 #d4 ,stir in milk4 ,stir constantly until mixture comes to a boil and sauce thickens4 #e4 ,serve over squares of hot corn bread made with corn muffin mix4 ,makes #d to #e servings4 ,,stuffed ,,pork ,,chops ,illustration3 uncaptioned #f thick pork chops #b cups soft bread crumbs cup melted butter or margarine cup water teaspoon salt teaspoon poultry seasoning1 sage or thyme #b tablespoons minced onion few grains pepper #a4 ,cut pocket in pork chops from side next to the bone4 #b4 ,combine next #f ingredients for stuffing4 ,fill pockets with stuffing4 ,brown chops in chicken fryer over low heat4 #c4 ,season with salt and pepper4 ,add water4 ,cover2 cook over low heat #a hour4 ,make gravy from pan drippings4 ,makes #f servings4 ,,menu ,stuffed ,pork ,chops ,gravy ,pan-fried ,bananas 7page #aj7 ,whipped ,potatoes ,buttered ,green ,beans ,raw ,vegetable ,relishes ,apple ,pie ,,fried ,,chicken ,illustration3 uncaptioned #a frying chicken1 disjointed cup vegetable fat #b tablespoons butter or margarine cup flour #a teaspoons onion salt #b tablespoons water #a4 ,have chicken cut into serving pieces4 ,wash thoroughly in cold water but do not soak4 #b4 ,melt vegetable fat and butter over low heat in chicken fryer4 #c4 ,combine flour and onion salt in sturdy paper bag4 ,place three or four pieces of chicken in the bag4 ,shake the bag to coat the chicken with flour4 ,put chicken pieces into hot fat4 ,repeat until all pieces of chicken are floured4 #d4 ,cook over low heat until browned on one side2 turn to brown on all sides evenly4 ,avoid turning more than necessary4 #e4 ,add water4 ,cover pan4 ,cook over low heat for #cj minutes4 ,uncover2 cook #ae minutes longer4 ,makes #d servings4 ,,chili ,,con ,,carne ,illustration3 uncaptioned #c tablespoons fat #a large onion1 chopped #a green pepper1 chopped #a pound ground beef #a ,no4 #b can 7#b cups7 tomatoes #a can condensed tomato soup teaspoon paprika teaspoon cayenne #a bay leaf #a tablespoon chili powder #a clove garlic #a teaspoon salt #a ,no4 #b can 7#b cups7 kidney beans ,raw onion rings 7optional7 #a4 ,melt fat in #b-quart saucepan4 ,brown onion1 green pepper and meat in hot fat4 ,add tomatoes1 soup1 paprika1 cayenne1 bay leaf and chili powder4 ,simmer about #a hour1 adding water if mixture gets too thick4 #b4 ,mash garlic and salt together and stir into mixture4 ,stir in beans4 ,heat thoroughly4 ,garnish with onion rings4 ,makes #f servings4 ,,fried ,,fish ,,fillets ,illustration3 uncaptioned #b pounds fish fillets1 steaks or pan-dressed fish #a teaspoon salt #a egg #a tablespoon milk or water #a cup bread crumbs1 cracker crumbs1 cornmeal or flour #a4 ,cut fish into serving-size portions4 ,sprinkle with salt4 #b4 ,beat egg slightly2 blend in milk4 #c4 ,dip fish in egg2 roll in crumbs4 #d4 ,melt fat in skillet or chicken fryer4 ,the fat should be about -inch deep4 ,when fat is hot but not smoking1 fry fish at moderate heat4 ,when brown on one side1 turn carefully2 brown other side4 ,cook about #e minutes on each side4 ,drain on absorbent paper4 ,makes #f servings4 ,,tartar ,,sauce ,combine cup mayonnaise1 #a teaspoon finely chopped onion1 #a tablespoon chopped dill pickle1 #a tablespoon chopped olives1 #a teaspoon chopped parsley4 ,serve with fish4 ,,italian ,,spaghetti ,illustration3 uncaptioned #a pound chopped beef #a large onion1 chopped #a small green pepper1 chopped #a #f-oz4 can tomato paste #a ,no4 #b can 7#b cups7 tomatoes cup water #a bay leaf #b teaspoons sugar #a clove garlic #a teaspoon salt #a4 ,brown meat in #b-quart saucepan4 7,hamburger contains enough fat so that none extra is needed for browning4 ,if lean ground beef is used1 brown in #d tablespoons fat47 #b4 ,add onion and green pepper2 cook about #aj minutes1 until onion is tender but not brown4 ,stir in tomato paste1 tomatoes1 water1 bay leaf and sugar4 ,simmer over low heat about #a hour4 #c4 ,mash garlic and salt together4 ,stir into sauce4 ,taste for seasoning4 ,if a more highly seasoned sauce is liked add a few drops tabasco4 #d4 ,to serve1 pour sauce over cooked spaghetti2 top with grated ,parmesan cheese4 ,makes #d to #f servings4 ,,preparing ,vegetables ,illustration3 uncaptioned ,when the natural color and flavor of vegetables are retained in cooking1 it generally follows that the maximum amount of food value is there1 too4 ,observe these three important rules for vegetable cookery if you wish to get your money's worth of vitamins and mineral elements4 #a4 ,cook vegetables as quickly as possible4 ,start vegetables in boiling water4 ,when the vegetable is added1 the water stops boiling temporarily4 ,cover the pan and use high heat to start the boiling again as quickly as possible4 ,then the heat may be reduced1 but the water should actually boil1 not just simmer1 throughout the cooking process4 #b4 ,use a minimum amount of water4 ,half to cup of water is enough to cook four to six servings of most vegetables in the #a-quart saucepan4 ,strong-flavored vegetables such as onions1 rutabaga and turnips are best cooked in water to barely cover in an uncovered pan4 #c4 ,utilize the cooking water4 ,many of the important nutrients in vegetables are soluble in water4 ,when the cooking water is discarded these extra vitamins and mineral elements go down the drain with it4 ,the most practical way to make use of the cooking water is to boil it down and serve it as a sauce with the vegetable4 ,after the vegetable has been drained1 boil the water rapidly until only two or three tablespoons remain4 ,add a tablespoon of butter or margarine and pour over the vegetable in the serving dish4 ,water drained from potatoes is particularly good for use in gravy4 ,in the case of other vegetables1 the flavor may not be compatible with that of the meat stock4 ,small amounts1 however1 may be added to tomato juice to be served as a cocktail4 ,,seasoning--,whether salt is added at the beginning of the cooking process or at the end is a matter of personal preference4 ,it has no effect1 one way or the other1 on the food value4 ,,timing--,cooking time will vary with the variety and age of the vegetable and the size of the pieces4 ,in general1 green leafy varieties such as spinach and new cabbage take #aj minutes or less4 ,allow about #ae minutes for peas1 asparagus1 brussels sprouts1 cauliflower1 carrots and broccoli4 ,the more fibrous1 solid types like whole cauliflower or green beans take approximately #bj minutes4 ,root vegetables 444 turnips1 parsnips1 potatoes1 onions1 beets1 need #be minutes or more cooking4 ,,variations--,perfectly cooked vegetables need only a little salt and a dab of butter or margarine to enhance their flavor4 ,most cooks however1 like to 8dress up0 vegetables occasionally for greater menu variety4 ,,creamed--,carrots1 broccoli1 asparagus1 snap beans1 cabbage1 onions and peas1 alone or in combinations1 are the favorites for creaming4 ,allow one cup of medium white sauce for two cups of cooked vegetable4 ,spinach is excellent creamed4 ,use cup thick white sauce with two cups of the cooked greens4 ,season with a few drops of onion juice and a dash of nutmeg4 ,,au ,,gratin--,turn creamed vegetables into greased casserole and cover with buttered crumbs or equal parts of grated cheese and crumbs4 ,brown in moderate oven1 #cej degrees4 ,,pan-,,fried--,eggplant and summer squash are best pan-fried4 ,cut into slices to inch thick4 ,sprinkle generously with salt and allow to stand about #ae minutes4 ,dip in flour4 ,fry in skillet in hot fat -inch deep4 ,brown on one side2 turn to brown other side4 ,avoid turning more than once4 ,,ring ,,mold--,buttered spinach1 mashed rutabaga or potatoes hashed in cream are attractive served this way4 ,pack the prepared vegetable into a greased ring mold4 ,unmold at once onto serving plate4 ,fill center with vegetable of contrasting color4 ,,frozen ,,vegetables--,frozen vegetables are partially cooked by blanching before freezing4 ,therefore1 the cooking time is shorter4 ,keep all frozen vegetables1 except corn on the cob1 frozen until ready to cook4 ,specific directions for cooking each vegetable are found on the package4 ,,vegetable ,,platter ,illustration3 uncaptioned ,prepare cauliflower1 lima beans1 carrots and string beans according to directions on pages #ah and #ai4 ,arrange seasoned vegetables in an attractive pattern on serving platter or chop plate4 ,top cauliflower with hot mayonnaise or ,hollandaise ,sauce 7page #bc74 ,,harvard ,,beets #b tablespoons butter or margarine #b tablespoons flour cup boiling water #a ,no4 #b can 7#b cups7 sliced beets cup brown sugar teaspoon cloves cup vinegar teaspoon salt few grains pepper ,melt butter or margarine in saucepan4 ,add flour2 blend4 ,add water and liquid drained from beets2 cook until thickened1 stirring constantly4 ,add remaining ingredients except beets1 stir until sugar dissolves4 ,add beets4 ,heat thoroughly4 ,,veal ,,in ,,mushroom ,,sauce ,illustration3 uncaptioned #a pound veal stew meat #b tablespoons fat teaspoon salt cup water #a can condensed mushroom soup #a #d-oz4 can sliced mushrooms #a4 ,cut veal into #a-;inch cubes4 ,melt fat over low heat in #b-quart saucepan4 ,brown veal slowly1 stirring frequently4 #b4 ,add salt and water4 ,cook1 covered1 over low heat until tender4 #c4 ,stir in undiluted mushroom soup and drained sliced mushrooms4 ,heat thoroughly4 ,if necessary1 thin gravy with liquid from mushrooms4 ,serve in ,rice ,ring4 ,makes #d servings4 ,,rice ,,ring #c cups hot1 cooked rice #d tablespoons butter or margarine teaspoon nutmeg #b tablespoons chopped parsley 7optional7 ,combine all ingredients4 ,turn into ring mold4 ,pack down lightly with spoon4 ,let stand #b to #c minutes4 ,turn out on serving dish4 ,or use #b spoons to shape rice into ring on serving dish4 ,,busy ,,day ,,supper ,,dish ,illustration3 uncaptioned #a pkg4 frozen asparagus cuts #a cup cooked diced ham or canned luncheon meat #b cups well-seasoned medium white sauce #a4 ,cook asparagus according to directions on package2 drain4 #b4 ,stir meat and asparagus into white sauce4 ,heat thoroughly4 #c4 ,serve on hot split baking powder biscuits4 ,makes #d servings4 ,or1 serve left-over meat and vegetables in this gravy3 ,,emergency ,,gravy #a beef bouillon cube #a cup hot water #b tablespoons flour ,kitchen ,bouquet ,salt and pepper #a4 ,dissolve bouillon cube in hot water2 set aside4 #b4 ,melt fat in saucepan or skillet4 ,stir in flour4 ,cook over low heat1 stirring constantly1 until bubbling4 #c4 ,stir in bouillon4 ,stir constantly until thickened and smooth4 ,season to taste with ,kitchen ,bouquet1 salt and pepper4 ,makes #a cup4 ,,eggs ,,benedict ,illustration3 uncaptioned ,split1 toast and butter #f ,english muffins4 ,top each half with thin slice fried ham1 one poached egg and ,hollandaise ,sauce4 ,,hollandaise ,,sauce cup butter or margarine #b egg yolks teaspoon salt few grains pepper cup boiling water #a tablespoon lemon juice #a4 ,melt butter or margarine in double-boiler4 ,remove top section of double-boiler4 #b4 ,add egg yolks1 one at a time1 to melted butter1 stirring with a wooden spoon until thoroughly blended4 #c4 ,add salt and pepper4 ,add boiling water slowly while stirring4 #d4 ,set over hot water again4 ,heat slowly1 stirring constantly until mixture is thick and custardlike 7about #aj minutes74 ,do not let water boil4 #e4 ,remove from heat2 stir in lemon juice4 ,serve at once4 ,,plum ,,jelly ,illustration3 uncaptioned #c cups prepared juice #d cups sugar #a box powdered fruit pectin ,,to ,,prepare ,,the ,,juice3 crush #a lb4 fully ripe plums4 7,do not peel or pit74 ,add cup water1 bring to boil2 simmer1 covered1 #aj minutes4 ,place in jelly cloth or bag2 squeeze out juice4 ,measure #c cups into very large saucepan4 ,,to ,,make ,,the ,,jelly3 measure sugar2 set aside4 ,place saucepan holding juice over high heat4 ,add powdered fruit pectin2 stir until mixture comes to a hard boil4 ,at once stir in sugar4 ,bring to full rolling boil2 boil hard #a minute1 stirring constantly4 ,remove from heat1 skim1 pour quickly into glasses4 ,paraffin at once4 ,makes about #g six-ounce glasses4 ,,pastel ,,plum ,,frosting3 ,combine cup plum jelly1 #a egg white and dash of salt in top of double-boiler4 ,beat with rotary egg beater until mixed4 ,set over boiling water2 beat constantly #c minutes or until frosting 8peaks04 ,cool4 ,spread on cake4 ,,pineapple ,,upside ,,down ,,cake ,illustration3 uncaptioned #f tablespoons butter or margarine cup brown sugar #a ,no4 #b can 7#b cups7 crisp-cut crushed pineapple ,maraschino cherries ,pecan halves #a package white cake mix #a4 ,melt butter or margarine in #i-;inch skillet4 ,sprinkle with brown sugar2 top with drained pineapple2 decorate with a pattern of ,maraschino cherries and pecan halves4 #b4 ,prepare cake mix as directed on package4 ,pour batter evenly into skillet4 ,bake in moderate oven1 #cej;,f41 #a hour4 ,remove from oven4 ,run spatula around edges of cake4 ,invert on serving plate4 ,serve warm with whipped cream or ice cream4 ,makes #f to #h servings4 ,,variations ,for delightful flavor1 try ,devil's ,food or ,spice ,cake ,mix to make this dessert4 ,,apricot ,,whip ,illustration3 uncaptioned #b egg whites cup sugar #a tablespoon lemon juice #b tablespoons fruit juice few grains salt cup apricot pulp #a4 ,combine all ingredients except apricot pulp in top of double boiler4 ,beat with rotary beater to blend4 #b4 ,set over boiling water4 ,beat until mixture forms peaks4 #c4 ,fold in fruit4 ,turn into serving dishes4 ,chill4 #d4 ,garnish with banana slices2 serve with ,custard ,sauce4 ,,custard ,,sauce #a cup milk #b tablespoons sugar teaspoon salt #b egg yolks 7or #a whole egg7 #a4 ,scald milk in double boiler4 #b4 ,mix salt1 egg yolks and sugar in mixing bowl4 #c4 ,stir hot milk into egg mixture4 ,return to double boiler4 #d4 ,cook1 stirring1 over hot water1 until mixture coats spoon4 #e4 ,pour custard sauce into dish to cool4 ,stir in teaspoon vanilla4 ,,christmas ,,plum ,,pudding ,illustration3 uncaptioned #a cup seedless raisins #a cups mixed diced candied fruits and peels cup chopped walnuts #a cup sifted enriched flour #b eggs1 beaten cup molasses cup buttermilk cup finely chopped suet cup grapejuice #a cup fine dry bread crumbs teaspoon baking soda teaspoon allspice teaspoon cloves teaspoon cinnamon teaspoon nutmeg teaspoon salt ,combine raisins1 fruits and peels1 walnuts and cup of the flour4 ,combine eggs1 molasses1 buttermilk1 suet and grapejuice4 ,combine remaining flour1 crumbs1 baking soda1 spices and salt2 add to egg mixture4 ,add floured fruit2 mix well4 ,pour into well-greased #a quart melon mold2 cover2 set on rack in deep kettle2 add boiling water to about one inch below cover of mold4 ,cover4 ,steam #a to #b hours4 ,makes #aj to #ab servings4 ,shape hard sauce into balls2 roll in coconut2 chill4 ,,here',s ,,how ,,your ,,stainless ,,steelware ,,saves ,,food ,,values ,illustration3 uncaptioned ,,stainless ,,steel1 the most modern development in metallurgical science1 is wonderful for any type of cooking4 ,america's largest canneries1 food processors and the better restaurants cook and process food in stainless steel utensils4 ,stainless steel not only preserves natural food flavors 444 it is also easiest to keep sanitary and is immune to wear4 ,,use ,,your ,,stainless ,,steelware ,,for ,,healthful ,,water-,,less ,,cooking 7cooking with minimum amount of water7 ,the ,water-,less way of cooking is highly recommended by leading health and home economics authorities4 ,heavy-weight ,stainless ,steel construction and seal-tight covers assure perfect ,water-,less cooking results4 ,meats and vegetables cooked the ,water-,less way 7cooking with minimum amount of water7 retain their precious mineral elements and vitamins 444 and this modern method also preserves the natural flavors and color of the food4 ,,ways ,,to ,,use ,,left-,,overs ,illustration3 uncaptioned ,if it's good food1 don't throw it away4 ,little left-overs1 or big ones1 fit into many dishes2 adding extra food value or a fresh new touch to favorite main dishes4 ,listed below are some left-over uses recommended by the ,bureau of ,human ,nutrition and ,home ,economics1 ,u4 ,s4 ,department of ,agriculture4 ,,egg ,,yolks1 in ,cakes ,cornstarch pudding ,custard or sauce ,pie filling ,salad dressing ,scrambled eggs ,,egg ,,whites1 in ,custard ,fruit whip ,meringue ,souffles ,,hard ,,cooked ,,egg ,,or ,,yolk1 in ,casserole dishes ,garnish ,salads ,sandwiches ,,sour ,,milk1 in ,cakes1 cookies ,quick breads ,,sour ,,cream1 in ,cakes1 cookies ,dessert sauce ,meat stews ,pie filling ,salad dressing ,sauce for vegetables ,,cooked ,,potatoes1 in ,croquettes ,fried or creamed potatoes ,meat-pie crust ,potatoes in cheese sauce ,stew or chowder ,,cooked ,,carrots1 ,,lima ,,beans1 ,,corn1 ,,snap ,,beans1 ,,peas1 in ,meat and vegetable pie ,soup ,stew ,stuffed peppers ,stuffed tomatoes ,vegetables in cheese sauce ,,cooked ,,leafy ,,vegetables1 ,,chopped1 in ,creamed vegetables ,soup ,meat loaf ,meat patties ,omelet ,souffle ,,cooked ,,or ,,canned ,,fruits1 in ,fruit cup ,fruit sauces ,jellied fruit ,quick breads ,shortcake ,upside-down cake ,yeast breads ,,cooked ,,meats1 ,,poultry1 ,,fish1 in ,casserole dishes ,hash ,meat patties ,meat pies ,salads ,sandwiches ,stuffed vegetables ,,cooked ,,wheat1 ,,oat ,,or ,,corn ,,cereals1 in ,fried cereal ,meat loaf or patties ,sweet puddings ,,cooked ,,spaghetti1 ,,rice1 ,,noodles1 in ,casseroles ,meat or cheese loaf ,timbales ,,bread ,slices1 for ,french toast ,dry crumbs1 in ,brown betty ,croquettes ,fried chops ,soft crumbs1 in ,meat loaf ,stuffings ,,cake ,,or ,,cookies1 in ,brown betty ,ice-box cake ,toasted1 with sweet topping1 for dessert ,,footnotes #a,use all-yellow or slightly green-tipped bananas4 ,peel bananas4 ,printed by ,brett ,litho ,co4 ,l4,i4,c4 #a1 ,n4,y4 #a-eg ,illustration3 ,,supreme ,,quality ,,tri-,,ply ,,stainless ,,steel ,cookware ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4