,,selections ,,from ,,aunt ,,sammy',s ,,radio ,,recipes ,,and ,,usda ,,favorites ,,united ,,states ,,department ,,of ,,agriculture ,,science ,,and ,,education ,,administration ,,home ,,and ,,garden ,,bulletin ,,no4 #bae ,issued ,august1 #aigf ,consumer and ,food ,economics ,institute ,science and ,education ,administration ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb ,stock ,number #jja-jjj-jcebc-a ,aunt ,sammy came to life with the first radio broadcast of 8,housekeeper's ,chat0 on ,october #d1 #aibf4 ,the character of ,aunt ,sammy--wife of ,uncle ,sam--was created by the ,,usda ,bureau of ,home ,economics and the ,radio ,service4 ,many women across the country played the part as they spoke into the microphones of local radio stations4 ,the highlights of ,aunt ,sammy's show were the menus and recipes1 but ,aunt ,sammy also talked about clothing1 furniture1 appliances1 and other family and household matters4 ,aunt ,sammy wasn't just a homebody1 however4 ,she commented on world affairs1 reported the latest fads1 and told jokes4 ,the talk moved easily from one subject to another1 always natural and entertaining as well as informative4 ,aunt ,sammy soon became popular4 ,by the end of the first year her program was carried by #dc radio stations4 ,by #aicb1 #aid stations were broadcasting ,aunt ,sammy's show4 ,a number of the stations were broadcasting the show five times a week4 ,many listeners wrote for copies of the recipes1 and the ,bureau of ,home ,economics answered these requests with weekly mimeographed sheets4 ,in #aibg the most popular recipes were assembled into a pamphlet4 ,the demand was so great that it had to be reprinted after only a month4 8,aunt ,sammy's ,radio ,recipes0 was revised and enlarged three times between #aibg and #aica4 ,in #aicb it became the first cookbook published in braille4 ,aunt ,sammy faded out during the ,great ,depression4 ,after #aicd the name ,aunt ,sammy was no longer used4 ,the radio show became drier and more factual and was renamed 8,homemaker ,chats40 ,in #aidf it was discontinued4 ,today1 consumers are still looking to ,,usda for information on how to make the best use of the food available to them4 ,a research program in the ,consumer and ,food ,economics ,institute of the ,science and ,education ,administration provides the basis for numerous laboratory-tested recipes4 ,current recipes emphasize time-saving techniques1 moneysaving ingredients1 and good nutrition4 ,taste panels are used to evaluate new recipes4 ,illustration3 ,ruth ,van ,deman1 one of the authors of the original 8,aunt ,sammy's ,radio ,recipes40 ,fannie ,walker ,yeatman was the other author4 ,research has provided a group of publications for the consumer on specific foods such as fruits1 vegetables1 eggs1 beef1 poultry1 cheese1 milk1 and soybeans4 ,the series is designed to give information about buying1 storing1 and using specific commodities4 ,these and other publications help consumers use a wide variety of foods to obtain nutritious1 appetizing1 and economical meals4 ,providing directions for home canning and freezing is another service of the ,consumer and ,food ,economics ,institute4 ,publications give safe procedures for preserving fruits1 vegetables1 meats1 and poultry4 ,many thousands of these publications have been distributed to consumers1 and the procedures have been widely used by others who make recommendations to the public about food preservation4 ,still other publications tell how to store food properly for maximum quality and safety4 ,this #ejth anniversary recipe collection includes recipes from current publications and a selection of recipes from the first edition of 8,aunt ,sammy's ,radio ,recipes40 ,all of these recipes have been retested in the laboratory and found acceptable by taste panels4 ,,recipes ,,from ,,the #aibj's 444 ,soups ,onion ,soup ,au ,gratin #c cups meat broth4 #f medium-sized onions1 chopped4 teaspoon salt4 #d tablespoons flour4 #b tablespoons cold water4 ,pepper4 ,toast4 ,parmesan cheese4 ,cook the chopped onions in a small amount of water until tender4 ,add #b tablespoons of fat from the meat broth or the same quantity of butter and let the onions cook down in this until they are yellow4 ,mix them with the meat broth and salt and thicken with the flour and cold water which have been blended4 ,cook for a few minutes4 ,season with pepper as desired4 ,pour the soup into bowls or soup plates1 place on top a round or slice of toasted bread1 and sprinkle grated cheese over the bread and soup4 ,serve at once4 ,milk-,vegetable ,soups ,milk-vegetable soups are made from cooked vegetables 7chopped or sliced7 and milk slightly thickened4 ,the vegetables may be asparagus1 peas1 beans of various kinds1 celery1 potatoes1 turnips1 carrots1 spinach1 onions1 corn1 cabbage1 or almost any other vegetable4 ,some of these are good in combination1 such as potatoes and onions1 potatoes and turnips1 turnips and carrots4 #b cups milk4 #a tablespoon flour or less4 #a tablespoon butter4 ,salt4 cup cooked vegetables1 finely chopped1 mashed or strained4 ,thicken the milk with the flour as for white sauce4 ,add the other ingredients4 ,if the vegetable is starchy1 use less flour or thin the soup with milk4 ,the vegetables should be finely chopped1 mashed1 or strained1 so that they will blend well with the thickened milk4 ,main ,dishes ,shepherd's ,pie ,grease a #b-quart baking dish and cover the sides with a thin layer of seasoned mashed potato4 ,use about #b cups potato4 ,fill the center with about #d cups well-seasoned1 slightly thickened stew1 creamed chicken1 or creamed fish4 ,there should be no potatoes in the stew4 ,cover the top with #a cup mashed potato and bake in a hot oven 7#djj;,f47 until the pie is hot through and slightly browned on top4 ,,note3 ,the recipe for ,beef ,stew on page #ac may be used4 ,fricasseed ,chicken with ,dumplings ,cut chicken into pieces for serving4 ,roll each piece in flour and brown in hot fat4 ,browning the chicken before cooking it helps retain and develop the flavor4 ,after the pieces are browned1 simmer until tender in enough water to cover4 ,when it is done1 take the chicken out and cook dumplings in the gravy4 ,serve the chicken in the center of a platter with the dumplings around the edge4 ,pour the gravy over the chicken4 ,dumplings #a cup flour4 #b teaspoons baking powder4 teaspoon salt4 #a egg4 cup milk4 ,sift the flour1 baking powder and salt together4 ,beat the egg well1 add the milk1 and mix with the dry ingredients4 ,drop by small spoonfuls into the chicken gravy4 ,cover tightly and cook for #ae minutes4 ,the top must not be removed while the dumplings are cooking4 ,if the steam escapes1 the dumplings will not be light4 ,baked ,cheese and ,macaroni #b cups macaroni or spaghetti1 broken in small pieces4 #d tablespoons flour4 #d tablespoons butter4 #b cups milk4 pound ,american cheese4 #a teaspoon salt4 ,butter4 ,soft bread crumbs4 ,cook the macaroni or spaghetti in #b quarts of boiling salted water until tender4 ,drain4 ,make a sauce with the flour1 butter1 milk1 and salt4 ,grate or cut the cheese into the sauce1 reserving a little to grate over the top of the dish4 ,place the macaroni in a buttered baking dish1 in alternate layers with the cheese sauce4 ,scatter the extra grated cheese over the top with buttered bread crumbs4 ,bake in a moderate oven 7#cej;,f47 until the sauce and macaroni are hot through and the crumbs are brown4 ,smothered ,ham with ,sweetpotatoes #a slice of smoked ham1 cut into sizes for serving4 #c cups raw1 sliced sweetpotatoes4 #a tablespoon butter or ham drippings4 #b tablespoons sugar4 #a cup hot water4 ,brown the ham lightly on both sides and arrange it to cover the bottom of a baking dish4 ,spread the sliced sweetpotatoes over the ham4 ,sprinkle with sugar4 ,add the hot water and fat4 ,cover the dish and bake slowly at #cej;,f4 7moderate oven7 until the ham is tender4 ,baste the potatoes occasionally with the liquid4 ,brown the top well4 ,creamed ,oysters #a quart oysters4 #b cups milk and oyster liquor4 cup butter4 cup flour4 #a teaspoon salt4 teaspoon pepper4 teaspoon onion juice1 if desired4 ,cook the oysters in their liquor until the edges begin to curl4 ,do not let them cook too long or they will be tough4 ,strain off the liquor4 ,to about #a cup of this liquor1 add enough milk to make #b cups4 ,melt the butter and add the flour1 stirring until blended4 ,add the liquid4 ,cook for #e or #aj minutes to do away with the starchy flavor of the flour4 ,add the oysters and seasoning and serve at once in patty shells or on toast4 ,if creamed oysters stand1 the sauce becomes thin4 ,vegetables ,harvard ,beets #f medium-sized beets4 cup sugar4 tablespoon cornstarch4 cup vinegar4 #b tablespoons butter4 ,wash beets1 cook in boiling water until tender1 remove the skins1 and cut the beets into thin slices or cubes4 ,mix the sugar and cornstarch4 ,add the vinegar1 and let the sauce boil for #e minutes1 stirring constantly4 ,just as the sauce is taken from the fire add the butter4 ,pour sauce over beets4 ,let them stand on the back of the stove for a few minutes so that the beets may absorb the sweet-sour flavor of the sauce4 ,baked ,cucumbers #c good-sized cucumbers4 cup fine dry breadcrumbs4 #c tablespoons butter4 teaspoon salt4 #a tablespoons chopped onion4 #a teaspoons finely chopped parsley4 #a tablespoon chopped celery4 #a cup tomatoes cut in pieces4 ,wash cucumbers and cut in half lengthwise4 ,scoop out as much as possible of the pulp without breaking the skin4 ,brown the onion in the fat1 add other ingredients mixed with the cucumber pulp4 ,stir constantly1 and cook five minutes1 or until dry4 ,place the filling in the cucumber shells and bake until the shells are soft and the mixture is brown on top4 ,browned ,parsnips ,scrub parsnips clean1 drop into boiling1 lightly salted water1 and cook for #ae to #cj minutes or until tender4 ,drain1 scrape off the skin1 split lengthwise1 and pull out the stringy cores4 ,dip the pieces in flour and fry in fat until golden brown4 ,corn ,fritters #a cup liquid1 either juice from canned corn or milk1 or the two mixed4 #a cup drained canned corn4 #a cups sifted cake flour #a tablespoon melted fat4 #a egg4 #b teaspoons baking powder4 teaspoon salt4 ,mix the flour1 baking powder1 and salt4 ,mix the juice from the canned corn or milk1 or whatever liquid is used1 the egg after it has been beaten slightly1 and the canned corn4 ,stir this liquid mixture gradually into the dry ingredients4 ,add the melted fat4 ,if the corn is very moist1 even after the liquid has been drained from it1 more flour may be needed4 ,fry the corn fritters in deep fat1 or if preferred1 in a skillet in shallow fat4 ,in either case1 drop the mixture by spoonfuls into the fat and fry rather slowly4 ,the fritters need time to cook through to the center before the outside becomes too brown4 ,drain the fritters on absorbent paper and serve hot4 ,scalloped ,onions and ,peanuts #f medium-sized onions4 cup peanuts1 ground4 #a cup thin white sauce1 made with #a tablespoon flour1 #a tablespoon butter1 and #a cup milk4 ,cook the skinned onions in boiling water until tender4 ,drain and slice with a sharp knife4 ,place the onions in layers in a greased baking dish1 cover each layer with the cream sauce and the peanuts1 and continue until all ingredients are used4 ,cover the top with buttered crumbs and bake in a moderate oven 7#cej;,f47 until golden brown4 ,serve from the baking dish4 ,fruits ,fried ,apples and ,bacon ,select about six good tart apples4 ,peel them4 ,cut them in #a-;inch cubes4 ,fry the bacon in a heavy skillet4 ,as soon as the slices of bacon are crisp1 remove and drain them on clean brown paper and keep in a warm place4 ,leave about one-fourth cup bacon fat in the skillet and fill it with apples4 ,sprinkle on #c tablespoons of sugar4 ,apples fried this way require a little more sugar than ordinary fried apples4 ,cover the apples4 ,cook slowly until tender4 ,then remove the cover and turn apples gently1 so the pieces will keep their shape4 ,let them brown lightly4 ,they are then almost transparent4 ,place them on a hot platter1 and surround them with the crisp bacon4 ,scalloped ,apples ,pare1 core1 and slice tart apples1 preferably those of a kind that will hold their shape when cooked4 ,place a layer of the sliced apples in a baking dish1 sprinkle with sugar1 dot with butter1 or pour on a little melted butter4 ,put in another layer of apples and keep on until the dish is heaping full4 ,press the apples down and put in as many as possible4 ,cover the dish and cook the apples slowly for #a to #a hours in a #cjj;,f4 7slow7 oven4 ,fifteen minutes before the apples are to be served1 remove the cover and spread buttered bread crumbs over the top4 ,return to the oven and let the crumbs become golden brown and crisp4 ,the apples themselves will be in whole pieces and almost transparent4 ,some kinds will be pink in color4 ,scalloped apples are good served hot with main course of dinner or supper4 ,salads ,cabbage and ,carrot ,salad ,use equal parts of grated carrots and finely shredded cabbage4 ,mix the carrots and cabbage together with salad dressing until well blended4 ,serve on crisp lettuce4 ,stuffed ,celery ,cut the celery into pieces convenient for handling4 ,fill the hollow of the celery stalks with cream cheese mixed with chopped pimiento1 green pepper1 and chopped nuts4 ,serve on the plate with another salad or as a relish4 ,potato ,salad #d medium-sized potatoes4 #a cup finely cut celery4 #a teaspoons salt4 #a teaspoon grated onion or more4 cup chopped pickle4 #a cup salad dressing4 ,cook the potatoes in their jackets in boiling salted water4 ,as soon as the potatoes are tender1 but not soft1 drain them and remove the skins4 ,when they are cold1 cut the potatoes in small uniform cubes4 ,add the celery1 onion1 pickle1 salt1 and salad dressing4 ,mix together lightly to avoid breaking the potatoes and making them mushy4 ,chill thoroughly and serve on crisp lettuce leaves4 ,tomato ,aspic ,salad #b envelopes gelatin4 #a quart canned tomatoes4 #a tablespoon finely chopped green pepper4 #b tablespoons finely chopped celery4 #a tablespoon finely chopped parsley4 #a cup very finely shredded cabbage4 #a teaspoons salt4 teaspoon onion juice4 teaspoon sugar4 ,soak the gelatin in a small quantity of water4 ,boil the tomatoes for #e minutes and strain through a fine sieve to remove the seeds4 ,pour the hot tomato juice over the gelatin and stir until it is dissolved4 ,add the salt1 onion juice1 and the sugar and chill4 ,when the gelatin mixture is partly set1 add the finely shredded vegetables and mix well4 ,add more salt if needed4 ,pour into wet custard cups and place in the cold until set4 ,turn these molds out on crisp lettuce leaves and serve with mayonnaise4 ,breads ,boston ,brown ,bread #a cup corn meal4 #a cup rye meal4 #a cup whole wheat flour4 #a teaspoon salt4 cup molasses4 #b cups sour milk and #a teaspoons soda1 or #a cups sweet milk and #d teaspoons baking powder4 ,mix and sift the dry ingredients2 add the molasses and the milk4 ,beat the mixture thoroughly4 ,pour the batter into a greased tin can or mold until it is about three-fourths full4 ,cover1 and steam for #c hours4 ,remove the cover1 and bake the bread in a moderate oven for hour to dry it off4 ,if the bread seems likely to crumble1 loop a clean string around the loaf and cut slices by pulling the ends of the string4 ,cheese ,straws #a cup flour4 teaspoon salt4 cup fat4 #a cup grated cheese4 _/ teaspoon cayenne4 #c tablespoons water4 ,cut the flour1 salt1 cayenne1 fat1 and one-half of the cheese together with a biscuit cutter until the mass is well blended4 ,add the water and mix well4 ,toss on a slightly floured board and roll #b or #c times until the dough is smooth4 ,sprinkle on one half of the remainder of the cheese and roll again4 ,repeat this until all the cheese is used4 ,roll the mass out until about inch thick4 ,cut in strips inch wide and #f inches long4 ,place the strips on a baking sheet and bake until a delicate brown1 in a hot oven1 about #djj;,f4 ,waffles #a cups milk4 #b cups sifted cake flour4 #c tablespoons fat4 #b eggs4 #c teaspoons baking powder4 #a tablespoons sugar4 teaspoon salt4 ,mix the dry ingredients1 add the milk and egg yolks1 then the melted fat1 and lastly fold in the beaten whites of eggs4 ,have the waffle iron hot enough to brown the waffle quickly and well greased unless it is the electrically heated aluminum kind4 ,in that case1 add an extra tablespoon of melted shortening to the batter4 ,desserts ,chocolate ,souffle cup sugar4 cup fine dry bread crumbs4 #a tablespoon flour4 #a tablespoon butter4 #a squares unsweetened chocolate4 teaspoon salt4 cup milk4 #d eggs4 teaspoon vanilla4 ,mix the flour and butter1 add the milk1 and stir over heat until thickened4 ,melt the chocolate over steam1 and add to the cream sauce1 with the salt1 bread crumbs1 sugar1 vanilla1 and well beaten egg yolks4 ,beat well4 ,fold in the well beaten whites of the eggs4 ,pour into a greased #a quart pudding dish and bake in a slow oven 7#cbe;,f47 for #a hour1 or until well set in the middle4 ,serve hot with the hard sauce 7page #i74 ,hard ,sauce cup butter4 cup powdered sugar4 teaspoon vanilla4 teaspoon grated nutmeg4 ,cream together the butter and sugar1 add the vanilla and nutmeg4 ,the secret of creamy hard sauce lies in long beating4 ,chill before serving4 ,rocks #a cups light brown sugar4 #a cup butter4 #c eggs1 well beaten4 teaspoon soda in a little hot water4 #a teaspoon cinnamon4 #c cups raisins1 chopped4 #a cup ,english walnut meats1 chopped4 #b cups flour4 teaspoon salt4 ,cream the butter and sugar and add the eggs4 ,sift the dry ingredients1 reserving some flour to roll the raisins and nuts4 ,mix all together4 ,place by teaspoonfuls on a greased pan and bake in a hot oven 7#cge;,f474 ,baked ,caramel ,custard #a quart milk4 #e eggs4 cup sugar4 teaspoon vanilla4 cup caramel sirup4 teaspoon salt4 ,butter4 ,heat the milk slightly with the sugar1 salt1 and caramel sirup4 ,be sure the caramel sirup is entirely dissolved before this mixture is poured into the lightly beaten eggs4 ,add the vanilla4 ,pour the mixture into custard cups1 and add a small piece of butter to each4 ,bake in a pan surrounded by water in a slow oven 7#cbe;,f474 ,test by placing the point of a knife in the center of the custard and if it comes out clean remove the cups of custard at once from the hot water4 ,the custards may be served either hot or cold with caramel sirup if more caramel flavor is desired4 ,sugar can be caramelized easily by placing it in a heavy skillet over slow even heat1 and stirring it constantly until it melts and becomes a heavy brown sirup4 ,as soon as it reaches this stage take it from the fire at once1 and use it for flavoring and sweetening the custard4 ,apple ,dumplings ,roll the pastry in a thin sheet and cut it in rounds4 ,place a whole1 cored apple in center of each round of pastry4 ,sprinkle sugar over the apple1 dot with butter1 and bring the edges of the pastry together over the apple4 ,bake in muffin pans1 in a moderate oven 7#cej;,f47 until apple is tender1 about #a hour4 ,serve hot with hard sauce 7page #i74 ,sour ,cream ,pie #a cup sour cream4 #a cup sugar4 #a cup seeded raisins1 cut fine4 #b eggs4 teaspoon powdered cinnamon4 teaspoon powdered cloves4 teaspoon salt4 #b tablespoons vinegar4 ,beat the eggs4 ,mix the spices with the sugar1 and add to the eggs with the raisins1 cream1 salt1 and vinegar4 ,beat well4 ,pour the mixture into a deep1 pastry-lined pie pan4 ,moisten the outer rim of the pastry1 and press the top crust over the lower one to hold in the custard4 ,bake in a moderate oven 7#cej;,f47 until golden brown4 ,date ,pudding #a cups pitted dates4 cup milk4 #a cup chopped nuts4 #a cup sugar4 #c eggs4 #a cup flour4 #b tablespoons butter4 #a teaspoon vanilla4 #a teaspoon baking powder4 teaspoon salt4 ,mix the butter and sugar and add the beaten eggs and milk4 ,sift the dry ingredients and add them to the liquid mixture1 reserving enough flour to coat the dates and nuts4 ,add them and the vanilla4 ,bake in a shallow greased pan in a very slow oven 7#bej;,f47 for #a hour #de minutes1 until set in the center4 ,cut in squares and serve with whipped cream4 ,pumpkin ,pie #a cups cooked pumpkin4 #a cup milk4 cup sugar4 #a teaspoon cinnamon4 teaspoon salt4 teaspoon allspice4 teaspoon mace4 #b eggs4 #a tablespoon butter4 ,put all the ingredients1 except the eggs and the butter1 in the double boiler4 ,bring to the scalding point4 ,beat eggs well2 stir a small amount of hot mixture into the eggs2 stir egg mixture into the remaining hot mixture4 ,stir until it starts to thicken4 ,add the butter4 ,line a pie pan with pastry and bake until light brown4 ,pour the hot filling into a baked crust4 ,bake the pie in a moderately hot oven 7#djj;,f47 until the filling sets4 ,applesauce ,cake #a cup sugar4 cup fat4 #a cup applesauce1 unsweetened4 #a cup raisins1 chopped4 #b tablespoons flour4 teaspoon cloves4 teaspoon cinnamon4 teaspoon nutmeg4 #b cups sifted cake flour4 #a teaspoon soda mixed with #b tablespoons water4 teaspoon salt4 ,cream the sugar and fat1 add the applesauce and the soda which has been dissolved in the water4 ,mix and sift the dry ingredients and add them1 with the floured raisins1 to the first mixture4 ,beat well1 pour into a greased pan1 and bake in a moderate oven 7#cej;,f47 for about #ce minutes4 ,,recipes ,,from #aigf 444 ,main ,dishes ,baked soybeans #f servings1 about cup each ,soybeans1 dry #b cups ,boiling water #f cups ,salt #a teaspoon ,bacon1 diced pound ,onion1 chopped cup ,brown sugar1 packed cup ,salt #a teaspoons ,dry mustard #a teaspoon ,bean cooking liquid and water cup ,light molasses cup ,boil beans for #b minutes in water4 ,let stand #a hour4 ,add salt4 ,cook #b to #c hours or until tender4 ,drain2 save liquid4 ,preheat oven to #cbe;,f4 7slow74 ,place cooked soybeans in a beanpot or #b-quart baking dish4 ,mix remaining ingredients and stir into soybeans4 ,cover and bake #c hours4 ,remove cover during last hour of baking to reduce liquid and brown the top4 ,meat loaf #f servings #a slice each1 about #a inches thick ,ground beef #a pounds ,egg #a ,milk cup ,onion1 finely chopped cup ,breadcrumbs1 fine dry cup ,salt #a teaspoon ,pepper teaspoon ,sage teaspoon ,preheat oven to #cej;,f4 7moderate74 ,mix all ingredients thoroughly4 ,press into a #i- by #e- by #c-;inch loaf pan4 ,bake #a hours4 ,remove from oven2 drain off excess fat4 ,beef shish kebabs #f servings ,boneless sirloin steak #b pounds ,oil cup ,lemon juice #c tablespoons ,dry white wine cup ,garlic powder teaspoon ,thyme teaspoon ,salt #a teaspoon ,green peppers1 cut in eighths #c ,boiling water #c cups ,mushroom caps #bd ,pearl onions1 whole1 cooked #bd ,tomato sauce #h-ounce can ,brown sugar #a tablespoon ,hot pepper sauce teaspoon ,the day before3 ,cut meat into cubes4 ,place in bowl4 ,mix oil1 lemon juice1 wine1 garlic powder1 thyme1 and salt4 ,pour oil mixture over meat4 ,let stand in refrigerator for #bd hours4 ,the day of serving3 ,drain meat2 save liquid4 ,cook green pepper pieces in #a cup boiling water for #e minutes or until almost tender4 ,drain4 ,pour #b cups boiling water over mushrooms4 ,cover4 ,let stand #e minutes4 ,drain4 ,alternate meat cubes1 onions1 mushrooms1 and green pepper pieces on skewers4 ,mix tomato sauce1 brown sugar1 and hot pepper sauce with remaining liquid from meat4 ,brush meat and vegetables with tomato sauce mixture4 ,broil1 turning as needed1 until meat is of desired doneness4 ,heat remaining tomato mixture4 ,serve over meat and vegetables4 ,brunswick stew #f servings1 #a cups each ,chicken1 whole or cut-up #c pounds ,salt #a teaspoons ,water #c cups ,potatoes1 diced #a cup ,frozen lima beans #a cups ,tomatoes #af-ounce can ,onions1 chopped cup ,corn1 frozen #a cups ,salt teaspoon ,pepper teaspoon ,poultry seasoning teaspoon ,water cup ,flour #b tablespoons ,simmer chicken in salted water until tender4 ,drain1 save broth4 ,separate the meat from the skin and bones and cut meat into pieces as desired4 ,skim fat from broth4 ,the fat can be skimmed more easily if the broth is chilled enough to solidify the fat4 ,add potatoes to broth and simmer #e minutes4 ,add lima beans1 tomatoes1 and onions4 ,simmer #g minutes4 ,add chicken1 corn1 and seasonings4 ,cook #c minutes longer4 ,mix cup water with flour until smooth4 ,add to stew and heat just long enough to thicken1 stirring as needed4 ,eggs benedict #f servings ,canadian bacon #f slices1 about #b ounces each ,oil or fat1 melted #a tablespoon ,english muffins1 cut in half #c ,butter or margarine #a tablespoon ,eggs #f ,salt teaspoon ,boiling water #d cups or more ,mock hollandaise sauce 7p4 #ah7 #a recipe ,fry bacon in fat in frypan4 ,keep warm4 ,spread ,english muffin halves with butter or margarine4 ,toast under broiler4 ,break eggs into saucer1 one at a time4 ,slip each egg gently into boiling salted water4 ,water should cover eggs4 ,reheat to simmering4 ,simmer1 covered1 until eggs are of desired doneness1 about #c minutes for medium4 ,top each muffin half with slice of bacon2 then with poached egg4 ,serve with mock hollandaise sauce over top of egg4 ,beef stew #f servings1 #a cups each ,boneless stew beef1 #a-;inch cubes #a pounds ,fat or oil #b tablespoons ,water #c cups ,bay leaf #a ,potatoes1 quartered #c cups ,carrots1 cut in chunks #a cups ,onions #f small ,salt #b teaspoons ,pepper teaspoon ,flour cup ,water cup ,brown meat on all sides in fat in a large1 heavy saucepan4 ,add #c cups water and bay leaf4 ,cover tightly4 ,simmer about #b hours or until meat is tender4 ,add vegetables and seasonings and continue cooking1 covered1 about #be minutes or until vegetables are tender4 ,remove bay leaf4 ,stir flour into cup water until smooth4 ,stir flour mixture gently into stew2 continue stirring only as needed to prevent sticking until stew thickens4 ,curried pork chops #f servings1 #a chop each ,pork chops1 loin #f ,flour cup ,oil or fat1 melted #a tablespoon ,mushrooms1 sliced1 drained #h-ounce can ,onion1 finely chopped cup ,butter or margarine #b tablespoons ,flour #b tablespoons ,salt #a teaspoons ,curry powder #a teaspoon ,milk #a cups ,preheat oven to #cej;,f4 7moderate74 ,coat chops with cup flour4 ,brown chops on both sides in fat4 ,place chops in baking pan4 ,cover chops with mushrooms4 ,cook onion in butter or margarine until tender4 ,stir in #b tablespoons flour1 salt1 and curry powder4 ,gradually stir in milk4 ,cook1 stirring constantly1 until thickened4 ,pour milk mixture over chops4 ,cover pan4 ,bake #a hour or until chops are tender4 ,lasagna #i servings1 #a cup each ,ground beef pound ,garlic cloves1 finely chopped #b ,onion1 chopped cup ,salt #a teaspoons ,red pepper1 crushed1 dried teaspoon ,oregano #a teaspoon ,parsley1 dried #a tablespoon ,tomato paste #f-ounce can ,tomato sauce #h-ounce can ,hot water cup ,lasagna noodles #f ,egg1 beaten #a ,ricotta cheese #ab ounces ,mozzarella cheese1 thinly sliced #d ounces ,parmesan cheese1 grated cup ,crumble ground beef into large frypan4 ,cook over moderate heat1 stirring as needed1 until beef is lightly browned4 ,add garlic and onion2 cook until onion becomes tender4 ,stir in seasonings1 tomato paste1 tomato sauce1 and water4 ,cook lasagna noodles until tender1 using directions on package4 ,mix egg with ,ricotta cheese4 ,preheat oven to #cej;,f4 7moderate74 ,in a #g- by #ab- by #b-;inch baking dish1 spread layers of one-fourth of tomato-meat sauce1 then three noodles1 and another one-fourth of tomato-meat sauce4 ,top with half of each kind of cheese4 ,add another one-fourth of the tomato-meat sauce2 then the remaining ,ricotta mixture and ,mozzarella cheese4 ,spread with remaining noodles and sauce4 ,top with remaining ,parmesan cheese4 ,bake1 uncovered1 #cj minutes4 ,cool #aj minutes before serving4 ,,note3 ,lasagna freezes well either before or after baking4 ,thaw in refrigerator4 ,leftover lasagna can also be stored in the refrigerator for a day or two1 and tastes just as good reheated as when freshly baked4 ,moussaka 7lamb and eggplant casserole7 #f servings1 #a cup each ,eggplant1 pared1 sliced #a small 7about #a pound7 ,salt teaspoon ,flour1 unsifted cup ,fat or oil cup ,onion1 finely chopped cup ,ground lamb #a pounds ,dry red wine cup ,tomato sauce cup ,parsley1 chopped #a tablespoon ,thyme teaspoon ,pepper teaspoon ,salt #a teaspoon ,breadcrumbs1 fine dry cup ,tomatoes1 peeled1 sliced #b ,yogurt #h-ounce container ,egg yolks1 beaten #b ,parmesan cheese1 grated cup ,sprinkle eggplant slices with teaspoon salt4 ,let stand #a hour4 ,preheat oven to #cge;,f4 7moderate74 ,grease #c-quart casserole4 ,dry eggplant with paper towel4 ,coat with half of the flour4 ,brown lightly in fat4 ,cook onion and lamb until lamb is lightly browned4 ,drain off excess fat4 ,mix wine1 tomato sauce1 parsley1 thyme1 pepper1 and #a teaspoon salt4 ,pour over meat mixture4 ,cook over low heat for #ae minutes4 ,sprinkle half of the breadcrumbs in bottom of casserole4 ,arrange eggplant slices in layer on breadcrumbs4 ,spread meat mixture over eggplant slices4 ,place tomato slices on top of meat4 ,beat yogurt1 egg yolks1 and remaining flour together4 ,pour over tomato slices4 ,sprinkle with ,parmesan cheese4 ,top with remaining bread crumbs4 ,bake #de minutes4 ,braised beef and vegetables #f servings1 about #c ounces meat and #a cup vegetable each ,beef chuck1 boneless1 -inch thick #b pounds ,flour cup ,salt #a teaspoon ,pepper teaspoon ,fat or oil #b tablespoons ,water cup ,onions #f small ,carrots1 cut into #b- or #c-;inch pieces #f medium ,celery1 cut into #a-;inch pieces #c stalks ,potatoes1 quartered #f small ,preheat oven to #cej;,f4 7moderate74 ,cut meat into six serving pieces4 ,mix flour and seasonings2 coat meat with mixture4 ,heat fat in large frypan4 ,brown meat on both sides1 turning once4 ,place browned meat in large baking pan4 ,add water1 onions1 carrots1 and celery4 ,cover and bake #a hour4 ,add potatoes1 cover1 and bake #de minutes longer or until vegetables are tender4 ,remove meat and vegetables from liquid before serving4 ,make gravy with liquid1 if desired4 ,sauerbraten #ab servings1 #c ounces each ,onions1 sliced #b cups ,lemon juice cup ,vinegar #a cups ,sugar #a tablespoon ,cloves1 whole #ab ,bay leaves #d ,pepper teaspoon ,salt #b teaspoons ,beef rump roast1 boneless ,about #c pounds ,fat or oil #b tablespoons ,cooking liquid and water #a cups ,cold water cup ,gingersnaps1 crushed cup ,two days before3 ,mix onions1 lemon juice1 vinegar1 sugar1 cloves1 bay leaves1 pepper1 and salt4 ,place roast in bowl4 ,pour onion mixture over roast4 ,let stand in refrigerator for #dh hours4 ,turn roast over in bowl halfway through standing period4 ,the day of serving3 ,remove roast from onion mixture2 drain4 ,brown meat in fat in heavy pan4 ,add onion mixture4 ,simmer until tender1 about #b hours4 ,remove meat2 strain cooking liquid4 ,heat cooking liquid and water to boiling4 ,mix cold water and gingersnaps4 ,stir into boiling liquid4 ,cook1 stirring constantly1 until thickened4 ,slice roast into thin slices4 ,serve with gingersnap gravy4 ,quiche ,lorraine #f servings ,bacon #h ounces ,pastry shell1 unbaked #i-;inch ,swiss cheese1 natural1 coarsely shredded #a cups 7#g ounces7 ,salt teaspoon ,pepper teaspoon ,cayenne ,dash ,nutmeg ,dash ,eggs #d ,half-and-half #a cups ,preheat oven to #cge;,f4 7moderate74 ,cut bacon into pieces and fry until brown and very crisp4 ,drain well4 ,crumble bacon into pastry shell4 ,sprinkle cheese over the bacon4 ,mix seasonings and sprinkle over cheese4 ,beat eggs and half-and-half together4 ,pour over cheese and bacon4 ,bake #de minutes or until lightly browned and a knife inserted into the center comes out clean4 ,hamburger ,parmesan #f servings1 #a patty each ,ground beef round #a pounds ,salt teaspoon ,pepper teaspoon ,flour1 unsifted cup ,eggs1 beaten #b ,breadcrumbs1 fine dry #a cup ,fat or oil #c tablespoons ,mozzarella cheese #f slices ,mushroom pieces1 drained #d-ounce can ,spaghetti sauce #ae-ounce can ,parmesan cheese #c tablespoons ,preheat oven to #djj;,f4 7hot74 ,gently mix ground beef with salt and pepper4 ,shape into six patties about inch thick4 ,coat each patty with flour2 dip into eggs4 ,coat with breadcrumbs4 ,brown patties in fat4 ,arrange patties in single layer in baking pan1 about #ac by #i by #b inches4 ,top each patty with a slice of ,mozzarella cheese4 ,place mushroom pieces on top of cheese-covered patties4 ,top with spaghetti sauce4 ,sprinkle with ,parmesan cheese4 ,bake #be minutes or until sauce is bubbly and cheese melted4 ,vegetables ,corn pudding #f servings1 about cup each ,frozen corn1 whole kernel #c cups ,milk #a cup ,eggs1 slightly beaten #c ,salt #a teaspoon ,pepper teaspoon ,butter or margarine1 melted #b tablespoons ,sugar #c tablespoons ,preheat oven to #cbe;,f4 7slow74 ,grease #a-quart casserole4 ,cook corn according to package directions4 ,drain4 ,scald milk4 ,mix remaining ingredients together4 ,slowly add hot milk to egg mixture4 ,add corn4 ,pour into casserole4 ,bake #cj minutes or until set4 ,,note3 ,instead of frozen corn1 use two #ag-ounce cans whole-kernel corn1 heated until boiling and drained4 ,cabbage cooked in milk #f servings1 cup each ,cabbage1 shredded #a quart ,milk #a cups ,flour #b tablespoons ,butter or margarine1 melted #b tablespoons ,salt #a teaspoon ,pepper ,dash ,add cabbage to milk and simmer for #b minutes4 ,mix the flour and fat and add a little of the hot milk4 ,stir into cabbage and cook for #c or #d minutes until thickened1 stirring constantly4 ,season with salt and pepper4 ,eggplant-tomato casserole #f servings1 cup each ,onion1 chopped #a large ,eggplants1 peeled and diced #b small ,butter or margarine cup ,tomatoes1 drained #bh-ounce can ,salt #a teaspoon ,pepper teaspoon ,corn flake crumbs cup ,preheat oven to #cej;,f4 7moderate74 ,cook onion and eggplant in fat until golden brown4 ,add tomatoes1 salt1 and pepper4 ,mix thoroughly4 ,pour into casserole and top with crumbs4 ,bake #cj minutes4 ,sauces ,mock hollandaise sauce #f servings1 #b tablespoons each ,cream cheese1 softened #c-ounce package ,egg1 beaten #a ,lemon juice #b tablespoons ,milk #b tablespoons ,salt teaspoon ,beat cream cheese and egg together until smooth4 ,add lemon juice1 milk1 and salt4 ,mix well4 ,cook over low heat1 stirring constantly1 until sauce is thick and fluffy4 ,salads ,jellied vegetable salad #f servings1 cup each ,lemon-flavored gelatin #c-ounce package ,unflavored gelatin #a teaspoon ,boiling water #a cup ,cold water #a cup ,onion1 finely chopped #a teaspoon ,salt teaspoon ,green pepper1 chopped cup ,carrots1 shredded cup ,celery1 diced cup ,radishes1 thinly sliced cup ,salad greens #f leaves ,mix flavored and unflavored gelatin4 ,dissolve in boiling water4 ,add cold water1 onion1 and salt4 ,chill in refrigerator until mixture begins to thicken4 ,gently stir in green pepper1 carrots1 celery1 and radishes4 ,pour into a #a-quart mold or six individual molds4 ,chill until set4 ,unmold on salad greens4 ,luncheon chef's salad #f servings1 about #c cups each without dressing ,head lettuce #a medium ,radishes1 thinly sliced #h ,green onions1 thinly sliced #d ,tomatoes1 cut in eighths #c large ,ham1 cooked1 diced #b cups ,swiss cheese1 coarsely shredded #a cups 7#g ounces7 ,croutons #a cups ,salad dressing ,as desired ,wash and drain lettuce4 ,reserve outer leaves2 tear remaining lettuce into bite-size pieces4 ,toss lettuce pieces lightly with radishes and onions4 ,line individual salad bowls with lettuce leaves4 ,for each salad use #b cups lettuce mixture and top with four tomato wedges1 cup ham1 and cup cheese4 ,top with croutons4 ,serve with salad dressing of your choice4 ,jellied citrus-avocado salad #f servings1 cup each ,lemon-flavored gelatin #c-ounce package ,boiling water #a cups ,grapefruit juice cup ,salt teaspoon ,grapefruit sections1 diced cup ,orange sections1 diced cup ,avocado1 diced #a cups ,salad greens #f leaves ,dissolve gelatin in boiling water4 ,add grapefruit juice and salt4 ,chill until mixture begins to thicken2 add fruits4 ,pour into individual molds4 ,chill until set4 ,unmold on salad greens4 ,breads ,white bread #b loaves1 #ah slices each ,flour1 unsifted ,about #e cups ,sugar #c tablespoons ,salt #b teaspoons ,yeast1 active dry #b packages ,milk #b cups ,shortening cup ,shortening1 melted1 or oil #a tablespoon ,mix #b cups of flour with sugar1 salt1 and yeast4 ,heat milk and cup shortening together until very warm 7#abj;,f4 to #acj;,f474 ,shortening does not need to melt4 ,gradually stir milk mixture into flour mixture4 ,add #a more cup flour4 ,beat #b minutes at high speed on electric mixer4 ,mix in enough of the remaining flour to make a soft dough that leaves the side of the bowl4 ,knead on a lightly floured surface until dough is smooth and elastic1 about #aj minutes4 ,cover with plastic wrap1 then a clean towel4 ,let rest #bj minutes4 ,grease two loaf pans1 #i- by #e- by #c inches4 ,divide dough in half4 ,shape into loaves4 ,place in loaf pans4 ,brush tops with #a tablespoon fat4 ,cover with plastic wrap4 ,refrigerate #b to #bd hours4 ,remove from refrigerator4 ,puncture gently any air bubbles on surface with toothpick or cake tester4 ,let rest #aj minutes before baking4 ,preheat oven to #cge;,f4 7moderate74 ,bake #dj minutes or until done4 ,remove bread from pans4 ,cool on racks4 ,squash bread #a loaf1 #ah slices ,flour1 unsifted #a cups ,cinnamon #b teaspoons ,baking powder #a teaspoon ,baking soda teaspoon ,salt teaspoon ,eggs #b ,sugar cup ,oil cup ,vanilla #b teaspoons ,zucchini or yellow summer squash1 #a cups coarsely shredded1 lightly packed ,preheat oven to #cej;,f4 7moderate74 ,grease a #i- by #e- by #c-;inch loaf pan4 ,mix dry ingredients1 except sugar1 thoroughly4 ,beat eggs until frothy4 ,add sugar1 oil1 and vanilla4 ,beat until lemon colored1 about #c minutes4 ,stir in squash4 ,add dry ingredients4 ,mix just until dry ingredients are moistened4 ,pour into loaf pan4 ,bake #dj minutes or until toothpick inserted in center of loaf comes out clean4 ,cool on rack4 ,remove from pan after #aj minutes4 ,muffins #ab medium-size muffins ,flour1 unsifted #b cups ,baking powder #a tablespoon ,sugar cup ,salt #a teaspoon ,egg1 slightly beaten #a ,milk #a cup ,shortening1 melted1 or oil cup ,preheat oven to #djj;,f4 7hot74 ,grease muffin tins4 ,mix flour1 baking powder1 sugar1 and salt thoroughly4 ,mix egg and milk2 add fat4 ,pour milk mixture into flour mixture4 ,stir until dry ingredients are barely moistened4 ,do not overmix4 ,batter will be lumpy4 ,fill muffin tins half full of batter4 ,bake #bj to #be minutes until lightly browned4 ,cornbread #f servings1 #d by #b inches each ,yellow cornmeal #a cup ,flour1 unsifted #a cup ,baking powder #d teaspoons ,sugar cup ,salt teaspoon ,milk #a cup ,egg1 beaten #a ,shortening1 melted or oil #b tablespoons ,preheat oven to #djj;,f4 7hot74 ,grease an #h- by #h- by #b-;inch baking pan4 ,mix dry ingredients thoroughly4 ,mix milk and egg2 stir in fat4 ,add liquid to dry ingredients2 stir only enough to mix4 ,pour batter into pan4 ,bake #bj to #be minutes1 or until lightly browned4 ,banana bread #a loaf1 #ah slices ,flour1 unsifted #a cups ,baking powder #a tablespoon ,salt teaspoon ,sugar cup ,shortening cup ,eggs #b ,bananas1 mashed #a cup ,preheat oven to #cej;,f4 7moderate74 ,grease #i- by #e- by #c-;inch loaf pan4 ,mix flour1 baking powder1 and salt thoroughly4 ,mix sugar1 fat1 and eggs together until light and fluffy4 ,stir in bananas4 ,add dry ingredients and stir just until smooth4 ,pour into pan4 ,bake until firmly set when lightly touched in center1 #ej to #fj minutes4 7,bread may crack across top47 ,cool on rack4 ,remove from pan after #aj minutes4 ,desserts ,sour cream cookies #d dozen cookies ,butter or margarine1 softened cup ,sugar #a cup ,eggs1 beaten #b ,vanilla #a teaspoon ,flour1 unsifted #a cups ,salt teaspoon ,baking soda teaspoon ,nutmeg teaspoon ,sour cream cup ,nuts1 chopped #a cup ,preheat oven to #cge;,f4 7moderate74 ,grease baking sheets4 ,beat fat and sugar together until creamy4 ,beat in eggs and vanilla4 ,stir flour1 salt1 baking soda1 and nutmeg together4 ,mix flour mixture1 sour cream1 and nuts with fat mixture4 ,drop dough from a teaspoon onto baking sheets2 space cookies about #b inches apart4 ,bake #aj to #ab minutes1 or until lightly browned around the edges4 ,baked pastry shell #h- or #i-;inch pastry shell1 #f to #h servings ,flour1 unsifted #a cup ,salt teaspoon ,shortening or lard cup ,cold water ,about #b tablespoons ,preheat oven to #dej;,f4 7very hot74 ,mix flour and salt thoroughly4 ,mix in fat only until mixture is crumbly4 ,a pastry blender1 two table knives1 or a fork may be used for mixing4 ,add a little water at a time while mixing lightly4 ,dough should be just moist enough to cling together when pressed4 ,for easier handling1 cover dough tightly and let stand a few minutes4 ,shape dough into a ball4 ,roll out on a lightly floured surface until the dough is at least an inch wider all around than the piepan4 ,fold dough in half for easier lifting and centering in piepan4 ,smooth pastry into place1 lifting edges as necessary to eliminate air bubbles4 ,trim off irregular edges leaving about one-half inch beyond edge of pan2 fold under to edge of pan4 ,shape edge into plain or fancy rim1 as desired4 ,prick bottom and sides well with a fork before baking4 ,bake #ab to #ae minutes until golden brown4 ,cool before filling4 ,,variations ,pastry shell filled before baking4--,do not prick the pastry4 ,fill and bake as directed in pie filling recipe4 ,pastry for two-crust pie4--,double the recipe for baked pastry shell4 ,form dough into two balls1 one slightly larger than the other4 ,roll out larger ball and fit into piepan4 ,roll remaining dough for top crust2 make small slits to let steam escape during baking4 ,put filling into pastry-lined pan and top with second crust4 ,fold edges of pastry under and press together firmly to seal4 ,bake as directed in pie recipe4 ,apple pie #i-;inch pie1 #f to #h servings ,pastry for two-crust pie 7p4 #ba7 #a ,sugar cup ,cornstarch #a tablespoon ,cinnamon teaspoon ,apples1 tart1 pared1 sliced #f cups ,preheat oven to #djj;,f4 7hot74 ,prepare pastry4 ,mix dry ingredients lightly with apples in a bowl4 ,put filling into pastry-lined #i-;inch pan4 ,top with second crust4 ,fold edges of pastry under and press together firmly to seal4 ,bake #ej to #fj minutes or until filling is bubbly and crust is lightly browned4 ,apple turnovers #f turnovers ,pastry ,flour1 unsifted #a cups ,salt teaspoon ,shortening cup ,cold water ,about #c tablespoons ,butter or margarine #b tablespoons ,filling ,apples1 tart1 pared1 sliced #a cups ,sugar cup ,salt teaspoon ,cinnamon teaspoon ,nutmeg teaspoon ,mix flour and salt thoroughly4 ,mix in shortening only until mixture is crumbly4 ,a pastry blender1 two table knives1 or a fork may be used for mixing4 ,add water1 a little at a time1 mixing lightly4 ,dough should be just moist enough to cling together when pressed4 ,shape dough into a ball4 ,roll out on a lightly floured surface until dough is about #ab by #ab inches4 ,dot with butter or margarine4 ,fold pastry so that two sides meet in center4 ,press folded pastry with fingers4 ,fold ends to center and press with fingers4 ,wrap in waxed paper and chill4 ,divide pastry into six balls4 ,roll each ball out on a lightly floured surface to make a #f-;inch square4 ,preheat oven to #djj;,f4 7hot74 ,place about cup apples onto half of each pastry square about inch from edges so that when top is folded over the turnover will be triangular4 ,mix sugar1 salt1 cinnamon1 and nutmeg4 ,sprinkle apples with sugar mixture4 ,moisten edges of pastry squares4 ,fold pastry diagonally over apple mixture4 ,seal edges with a fork4 ,prick tops of turnovers4 ,bake until lightly browned1 about #be to #cj minutes4 ,gingerbread #i servings ,shortening cup ,brown sugar1 packed cup ,egg #a ,light molasses cup ,flour1 unsifted #a cups ,salt teaspoon ,baking soda teaspoon ,ginger teaspoon ,cinnamon teaspoon ,boiling water cup ,preheat oven to #cej;,f4 7moderate74 ,grease an #h- by #h- by #b-;inch baking pan4 ,beat shortening and sugar until creamy4 ,add egg and molasses2 beat well4 ,mix dry ingredients thoroughly4 ,add to molasses mixture alternately with boiling water4 ,beat after each addition4 ,pour batter into pan4 ,bake #ce to #dj minutes4 ,serve warm4 ,cheesecake #i-;inch cake1 #ab servings ,zwieback crumbs #a cup ,butter or margarine1 melted #b tablespoons ,sugar #b tablespoons ,cinnamon teaspoon ,cream cheese1 softened #af ounces ,sugar cup ,flour #b tablespoons ,salt teaspoon ,lemon rind1 grated #a lemon ,lemon juice #a lemon ,egg yolks #e ,sour cream #a cup ,vanilla teaspoon ,egg whites #e ,mix crumbs1 melted fat1 sugar1 and cinnamon4 ,line bottom of #i-;inch spring-form pan with cup crumbs1 saving remaining crumbs for top4 ,preheat oven to #cbe;,f4 7slow74 ,beat cheese until soft4 ,mix in sugar1 flour1 and salt4 ,stir in lemon rind and juice4 ,add yolks one at a time1 beating after each addition4 ,add sour cream and vanilla4 ,mix well4 ,beat egg whites until stiff4 ,fold egg whites into cheese mixture4 ,pour mixture into pan4 ,cover with remaining crumbs4 ,bake #a hour or until set4 ,cool on cake rack4 ,refrigerate4 ,sponge cake roll #h servings ,cake flour1 unsifted #a cup or ,all-purpose flour1 unsifted #a cup less #b tablespoons ,baking powder #a teaspoon ,salt teaspoon ,eggs #c ,sugar #a cup ,water cup ,vanilla #a teaspoon ,confectioner's sugar cup ,filling ,as desired ,preheat oven to #cge;,f4 7moderate74 ,line a #ae- by #aj- by #a-;inch pan with foil or heavy paper2 grease4 ,mix flour1 baking powder1 and salt thoroughly4 ,beat eggs about #e minutes until thick and lemon colored and heavy peaks cling to lifted beater4 ,beat in sugar #a tablespoon at a time4 ,slowly mix in the water and vanilla4 ,gently mix or fold in dry ingredients only until batter is smooth4 ,pour into pan4 ,bake #ab to #ae minutes1 just until center is firm when lightly touched4 ,place a sheet of foil or waxed paper on a rack2 sprinkle with about three-fourths of the confectioner's sugar4 ,turn cake onto foil or paper4 ,peel foil or paper from cake and quickly trim away any crusty edges4 ,cool on rack4 ,spread cake with a filling1 as desired 7,see note74 ,starting with the narrow edge1 roll cake4 ,place seam down4 ,sift remaining confectioner's sugar over top4 ,,note3 ,for the filling1 use jelly or jam4 ,or use whipped dessert topping or sweetened1 flavored whipped cream alone or with fresh blueberries or sliced1 sweetened strawberries 7well drained74 ,or fill a chilled roll with slightly softened ice cream and place in freezer until used4 ,yellow chiffon cake #aj-;inch cake1 #ae servings ,oil cup ,egg yolks #d ,water cup ,vanilla #a teaspoons ,cake flour1 unsifted #b cups ,sugar #a cups ,baking powder #b teaspoons ,salt #a teaspoon ,egg whites #d ,cream of tartar teaspoon ,preheat oven to #cej;,f4 7moderate74 ,place oil1 unbeaten egg yolks1 water1 and vanilla in mixing bowl1 and mix well4 ,mix dry ingredients thoroughly and add to liquid mixture4 ,beat until smooth4 ,pour egg whites into large mixing bowl4 ,add cream of tartar4 ,beat until very stiff peaks are formed4 ,fold egg yolk mixture gently into egg white mixture4 ,pour batter immediately into an ungreased #aj-;inch tube pan4 ,bake about #a hours1 or until top is springy to touch4 ,invert cake in pan until cool4 ,serve plain or topped with a lemon or chocolate glaze4 ,u4,s4 ,,government ,,printing ,,office3 #aigi ,o--#bib-fid ,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