,transcriber's ,note ,italic text displayed as3 italic ,bold text displayed as3 bold ,,family ,,fare food management and recipes ,u4,s4 ,,department ,,of ,,agriculture ,,home ,,and ,,garden ,,bulletin ,,no4 #a ,,contents ,page ,nutrition 444 food at work for you #b ,a guide to eat by #b ,how to use the guide #c ,maintaining desirable weight #f ,tips on meal planning #f ,servings and pounds #g ,meat1 poultry1 and fish #g ,vegetables and fruits #g ,smart buying #h ,meat #h ,poultry #i ,fish #aj ,eggs #aa ,fresh fruits and vegetables #aa ,canned and frozen foods #ad ,wise storing #ad ,meat1 poultry1 and fish #ad ,eggs #ad ,fresh fruits and vegetables #ad ,fats and oils #ae ,canned1 frozen1 and dried foods #ae ,ingredients and measurements #af ,about ingredients #af ,measuring foods #af ,main dishes #ah ,meat #ah ,poultry #bf ,fish #cb ,eggs1 cheese1 and dry beans #cf ,vegetables #db ,fresh vegetables #db ,frozen and canned vegetables #db ,serving boiled vegetables #dc ,salads and salad dressings #di ,tips on salad making #di ,tips on dressings #di ,salad go-togethers #di ,soups #ed ,sauces and gravies #eg ,white sauce #eg ,gravy #eg ,breads and sandwiches #ei ,hot breads #ei ,sandwiches #fb ,desserts #fd ,ways to use leftovers #gd ,cooking terms #gf ,index to recipes #gh ,prepared by ,human ,nutrition ,research ,division and ,consumer and ,food ,economics ,research ,division ,agricultural ,research ,service ,acknowledgment is made to ,fish and ,wildlife ,service1 ,u4,s4 ,department of the ,interior1 for contributions to this publication4 ,washington1 ,d4,c4 ,revised ,april #aifh ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb--,price #cj cents ,,family ,,fare food management and recipes ,illustration ,styled chicken and food scale ,whether you are just learning the skills of food management and good cooking or are an experienced hand in the kitchen1 this booklet--prepared by ,,usda food and nutrition scientists--can serve you well4 ,it combines good eating and good nutrition4 ,it packs the results of years of food and nutrition research into a ready handbook for everyday use4 ,it tells how to get the nutrients you need from a variety of foods--then translates this knowledge into taste-tested recipes and well-balanced meals4 ,feeding your family well takes less time and work than it used to4 ,today's foods can have built-in convenience4 ,meals can be more varied because more food choices are available4 99 99 99 99 99 ,in this publication you'll find-- ,a daily food guide--a simple1 workable presentation of the kinds and amounts of foods to have each day4 ,tips on meal planning4 ,helpful information on buying1 storing1 measuring1 and using foods4 ,a selection of recipes--main dishes1 vegetables1 salads1 soups1 sauces1 breads1 sandwiches1 desserts--plus variations of some of these recipes4 ,menu suggestions4 ,a list of cooking terms4 ,,nutrition4444 ,food ,at ,work ,for ,you ,nutrition is the food you eat and how the body uses it4 ,people differ in how much they want to know about nutrition1 but everyone needs to know a few facts about food and health as a basis for selecting the foods to eat4 ,you need food to get energy for work and play1 to move1 to breathe1 to keep the heart beating--just to be alive4 ,children and youths need energy from food for growth4 ,food also provides a variety of substances--nutrients--that are essential for the building1 the upkeep1 and the repair of body tissues1 and for the efficient functioning of the body4 ,everyone needs the same nutrients throughout life but in different amounts4 ,proportionately greater amounts are required for the growth of a body than just for its upkeep4 ,boys and men need more energy and nutrients than girls and women4 ,large people need more than small people4 ,active people require more food energy than inactive ones4 ,people recovering from illness need more than healthy people4 ,you and your family can get all the nutrients you need from foods1 but no one food contains all the nutrients in the amounts required for growth and health4 ,only a variety of different kinds of foods will supply all you need4 ,a guide to eat by ,nutrition scientists have translated knowledge of the nutrient needs of people and the nutritive values of foods into an easy-to-use guide for food selection4 ,this ,daily ,food ,guide1 on pages #d and #e1 sorts foods into four groups on the basis of their similarity in nutrient content4 ,each of the broad food groups has a special contribution to make toward an adequate diet4 ,here are some of the reasons different food groups are emphasized in the guide and the names of some of the nutrients these foods provide4 ,meat1 poultry1 fish1 and eggs from the meat group and their alternates--dry beans1 dry peas1 and nuts--are valued for their protein4 ,this is needed for the growth and repair of body tissues--muscle1 organs1 blood1 skin1 and hair4 ,these foods also contribute iron and the ,b-vitamins--thiamine1 riboflavin1 and niacin4 ,vegetables and fruits from the vegetable-fruit group are valuable sources of vitamins and minerals4 ,in the guide1 this group is counted on to supply most of the vitamin ,c and a large share of the vitamin ,a value in the diet4 ,choices are directed toward the citrus fruits and some other foods that are among the better sources of vitamin ,c2 and toward the dark-green and deep-yellow ones for vitamin ,a value4 ,vitamin ,c is needed for healthy gums and body tissues4 ,vitamin ,a is important for growth1 normal vision1 and a healthy condition of the skin and other body surfaces4 ,foods from the milk group are relied on to meet most of the calcium needs for the day4 ,milk is the leading source of the mineral calcium1 which is needed for bones and teeth4 ,milk also provides protein1 riboflavin1 vitamin ,a1 and many other nutrients4 ,cheese and ice cream also supply these nutrients1 but in different proportions4 ,the bread-cereal group1 with its whole-grain and enriched bread and other cereal products1 furnishes important amounts of protein1 iron1 several of the ,b-vitamins1 and food energy4 ,fats1 oils1 sugars1 and sweets are not emphasized in the guide because they are common in every diet4 ,some of the fats and oils provide certain of the vitamins1 and some furnish essential fatty acids1 but the chief nutritional contribution of these foods is energy value4 ,how to use the guide ,homemakers who follow the guide will find it flexible enough to use in choosing foods for families4 ,food choices within the groups are wide enough to allow for a variety of everyday foods4 ,meals can be planned to include family favorites1 foods in season1 and foods to fit the family budget4 ,the size of servings can be suited to the needs of family members--small servings for children and for those wanting to lose weight2 extra large servings 7or seconds7 for very active adults1 teenagers1 and those wanting to gain weight4 ,pregnant and nursing women also need more food4 ,foods from the ,daily ,food ,guide fit easily into a three-meals-a-day pattern of eating4 ,foods from each group often appear in each meal--but this isn't essential4 ,the important thing is that the suggested number of servings from each food group be included sometime during the day4 ,many people want and need more food than the minimum servings suggested from the four food groups4 ,to round out meals and satisfy appetites1 you can include additional foods from the four groups as well as other foods not listed in these groups4 ,a ,daily ,food ,guide ,,meat ,,group ,foods ,included ,beef2 veal2 lamb2 pork2 variety meats1 such as liver1 heart1 kidney4 ,poultry and eggs4 ,fish and shellfish4 ,as alternates--dry beans1 dry peas1 lentils1 nuts1 peanuts1 peanut butter4 ,amounts ,recommended ,choose #b or more servings every day4 ,count as a serving3 #b to #c ounces of lean cooked meat1 poultry1 or fish--all without bone2 #b eggs2 #a cup cooked dry beans1 dry peas1 or lentils2 #d tablespoons peanut butter4 ,,vegetable-,,fruit ,,group ,foods ,included ,all vegetables and fruits4 ,this guide emphasizes those that are valuable as sources of vitamin ,c and vitamin ,a4 ,sources of ,vitamin ,c ,good sources4--,grapefruit or grapefruit juice2 orange or orange juice2 cantaloup2 guava2 mango2 papaya2 raw strawberries2 broccoli2 brussels sprouts2 green pepper2 sweet red pepper4 ,fair sources4--,honeydew melon2 lemon2 tangerine or tangerine juice2 watermelon2 asparagus tips2 raw cabbage2 collards2 garden cress2 kale2 kohlrabi2 mustard greens2 potatoes and sweetpotatoes cooked in the jacket2 spinach2 tomatoes or tomato juice2 turnip greens4 ,sources of ,vitamin ,a ,dark-green and deep-yellow vegetables and a few fruits1 namely3 ,apricots1 broccoli1 cantaloup1 carrots1 chard1 collards1 cress1 kale1 mango1 persimmon1 pumpkin1 spinach1 sweetpotatoes1 turnip greens and other dark-green leaves1 winter squash4 ,amounts ,recommended ,choose #d or more servings every day1 including3 #a serving of a good source of vitamin ,c or #b servings of a fair source4 #a serving1 at least every other day1 of a good source of vitamin ,a4 ,if the food chosen for vitamin ,c is also a good source of vitamin ,a1 the additional serving of a vitamin ,a food may be omitted4 ,the remaining #a to #c or more servings may be of any vegetable or fruit1 including those that are valuable for vitamin ,c and for vitamin ,a4 ,count as #a serving3 cup of vegetable or fruit2 or a portion as ordinarily served1 such as #a medium apple1 banana1 orange1 or potato1 half a medium grapefruit or cantaloup1 or the juice of #a lemon4 ,,milk ,,group ,foods ,included ,milk--fluid whole1 evaporated1 skim1 dry1 buttermilk4 ,cheese--cottage2 cream2 ,cheddar-type1 natural or process4 ,ice cream4 ,illustration3 ,dairy products ,amounts ,recommended ,some milk every day for everyone4 ,recommended amounts are given below in terms of #h-ounce cups of whole fluid milk3 ,children under #i #b to #c ,children #i to #ab #c or more ,teen-agers #d or more ,adults #b or more ,pregnant women #c or more ,nursing mothers #d or more ,part or all of the milk may be fluid skim milk1 buttermilk1 evaporated milk1 or dry milk4 ,cheese and ice cream may replace part of the milk4 ,the amount of either it will take to replace a given amount of milk is figured on the basis of calcium content4 ,common portions of cheese and of ice cream and their milk equivalents in calcium are3 #a-;inch cube ,cheddar-type cheese cup milk cup cottage cheese cup milk #b tablespoons cream cheese #a tablespoon milk cup ice cream cup milk ,,bread-,,cereal ,,group ,foods ,included ,all breads and cereals that are whole grain1 enriched1 or restored2 check labels to be sure4 ,specifically1 this group includes3 ,breads2 cooked cereals2 ready-to-eat cereals2 cornmeal2 crackers2 flour2 grits2 macaroni and spaghetti2 noodles2 rice2 rolled oats2 and quick breads and other baked goods if made with whole-grain or enriched flour4 ,bulgur and parboiled rice and wheat also may be included in this group4 ,illustration3 ,bread products ,amounts ,recommended ,choose #d servings or more daily4 ,or1 if no cereals are chosen1 have an extra serving of breads or baked goods1 which will make at least #e servings from this group daily4 ,count as #a serving3 #a slice of bread2 #a ounce ready-to-eat cereal2 to cup cooked cereal1 cornmeal1 grits1 macaroni1 noodles1 rice1 or spaghetti4 ,,other ,,foods ,to round out meals and meet energy needs1 almost everyone will use some foods not specified in the four food groups4 ,such foods include3 unenriched1 refined breads1 cereals1 flours2 sugars2 butter1 margarine1 other fats4 ,these often are ingredients in a recipe or added to other foods during preparation or at the table4 ,try to include some vegetable oil among the fats used4 ,maintaining desirable weight ,it is best to maintain desirable weight for one's height at all ages1 even during childhood4 ,here are two principles that you can use-- ,reduce food intake as you become less active4 ,exercise and activity use up energy--or calories4 ,if you cut down activity but not food1 you are providing more energy than the body needs4 ,the excess is stored as fat4 ,reduce food intake as you--as an adult--get older4 ,as adults grow older1 less energy is needed to keep the body functioning4 ,to reduce food intake without shortchanging the body of essential nutrients1 follow the pattern of choices suggested by the ,daily ,food ,guide4 ,weight watchers need the same types of food for health as everyone else4 ,crash diets and food fads are not the answer and may be dangerous to health4 ,cut down on food1 but don't cut out any important kinds of foods4 ,snacks are counted as a part of the day's total food4 ,sensible snacking can help meet nutritional needs1 but indiscriminate eating between meals usually leads to more calories than are wanted1 less of some nutrients than are needed4 ,specific information on controlling weight is given in ,home and ,garden ,bulletin #gd1 8,food and ,your ,weight40 ,it includes basic weight-control facts1 suggestions for reducing or gaining weight1 meals and menus1 and calorie values of common foods4 ,tips on meal planning ,keep these points in mind when you plan meals for your family3 ,include a variety of foods each day and from day to day4 ,introduce a new food from time to time4 ,vary flavors and textures4 ,contrast strong flavor with mild1 sweet with sour4 ,combine crisp textures with smooth4 ,try to have some meat1 poultry1 fish1 eggs1 milk or cheese at each meal4 ,make a collection of nutritious recipes that the family enjoys and serve them often4 ,brighten food with color--a slice of red tomato1 a sprig of dark greens1 or other garnish4 ,combine different sizes and shapes of food in a meal1 when possible4 ,servings and ,pounds ,if you are a thrifty food shopper1 you learn to buy the kinds and amounts of food that your family will use--with a minimum of waste4 ,to avoid waste and to make the most of your food dollar1 you also need to know how many servings you get from a market unit1 such as #a pound of fresh carrots or a #aj-ounce package of frozen peaches4 ,information in this section can help you decide how much to buy to feed your family4 ,the amount of meat1 poultry1 and fish to buy varies with the amount of bone1 fat1 and breading4 ,meat1 poultry1 and fish ,servings per pound#a ,,meat ,much bone or gristle #a or #b ,medium amounts of bone #b or #c ,little or no bone #c or #d ,,poultry 7,,ready-,,to-,,cook7 ,chicken #b or #c ,turkey #b or #c ,duck and goose #b ,,fish ,whole #a or #b ,dressed or pan-dressed #b or #c ,portions or steaks #c ,fillets #c or #d #a ,three ounces of cooked lean meat1 poultry1 or fish per serving4 ,vegetables and fruits ,for this table1 a serving of vegetable is cup cooked vegetable unless otherwise noted4 ,a serving of fruit is cup fruit2 #a medium apple1 banana1 peach1 or pear2 or #b apricots or plums4 ,a serving of cooked fresh or dried fruit is cup fruit and liquid4 ,servings per pound#b ,,fresh ,,vegetables ,asparagus #c or #d ,beans1 lima#b #b ,beans1 snap #e or #f ,beets1 diced#c #c or #d ,broccoli #c or #d ,brussels sprouts #d or #e ,cabbage3 ,raw1 shredded #i or #aj ,cooked #d or #e ,carrots3 ,raw1 diced or shredded#c #e or #f ,cooked#c #d ,cauliflower #c ,celery3 ,raw1 chopped or diced #e or #f ,cooked #d ,kale#d #e or #f ,okra #d or #e ,onions1 cooked #c or #d ,parsnips#c #d ,peas#e #b ,potatoes #d ,spinach#f #d ,squash1 summer #c or #d ,squash1 winter #b or #c ,sweetpotatoes #c or #d ,tomatoes1 raw1 diced or sliced #d #b ,as purchased4 #c ,bought in pod4 #d ,bought without tops4 #e ,bought untrimmed4 #f ,bought prepackaged4 ,servings per package 7#i or #aj oz47 ,,frozen ,,vegetables ,asparagus #b or #c ,beans1 lima #c or #d ,beans1 snap #c or #d ,broccoli #c ,brussels sprouts #c ,cauliflower #c ,corn1 whole kernel #c ,kale #b or #c ,peas #c ,spinach #b or #c ,servings per can 7#a lb47 ,,canned ,,vegetables ,most vegetables #c or #d ,greens1 such as kale or spinach #b or #c ,servings per pound ,,dry ,,vegetables ,dry beans #aa ,dry peas1 lentils #aj or #aa ,servings per market unit#g ,,fresh ,,fruit ,apples ,bananas ,peaches #c or #d per pound ,pears ,plums ,apricots ,cherries1 sweet #e or #f per pound ,grapes1 seedless ,blueberries ,raspberries #d or #e per pint ,strawberries #h or #i per quart #g ,as purchased4 ,servings per package 7#aj or #ab oz47 ,,frozen ,,fruit ,blueberries #c or #d ,peaches #b or #c ,raspberries #b or #c ,strawberries #b or #c ,servings per can 7#a lb47 ,,canned ,,fruit ,served with liquid #d ,drained #b or #c ,servings per package 7#h oz47 ,,dried ,,fruit ,apples #h ,apricots #f ,mixed fruits #f ,peaches #g ,pears #d ,prunes #d or #e ,smart ,buying ,meat ,your best guides for selecting meat are the ,u4,s4 ,department of ,agriculture grades4 ,federally graded meats carry a purple grade stamp--a shield enclosing the letters 8,,usda0 and the grade name4 ,these stamps divide the wide range of meat quality into several groups4 ,grade stamps appear on most retail beef1 veal1 calf1 lamb1 and mutton cuts4 ,pork is not usually graded4 ,some meat packers1 wholesalers1 and retailers use their own brand names to designate the quality levels of their products4 ,,usda ,prime1 the top grade1 is used largely by hotels and restaurants4 ,,usda ,choice and ,,usda ,good are the grades most commonly found in retail markets4 ,,usda ,standard and ,commercial grades are not often sold at retail4 ,illustration3 #ch ,u4 ,s4 ,,insp',d ,p',s',d ,u4 ,s4 ,,inspected ,,and ,,passed ,,by ,,department ,,of ,,agriculture ,,est4 #ch ,,usda meat inspection marks4 ,another purple stamp that may appear on fresh retail meat cuts is the circular mark of ,federal meat inspection 7below1 left74 ,this shows that meat is inspected and passed for wholesomeness1 and that it is processed under strict sanitary conditions4 ,a round mark of ,federal meat inspection 7below1 right7 also appears on processed meat products to show they are made from wholesome meat1 are processed under sanitary conditions1 and are truthfully labeled4 ,all fresh or processed meat products that are shipped from one ,state to another must bear a mark of ,federal inspection4 ,not all meat is federally inspected4 ,some ,states and cities have their own regulations for locally produced meats4 ,however1 the ,wholesome ,meat ,act of #aifg will ultimately assure consumers that all meat is inspected by either the ,federal ,government or an adequate ,state system4 ,meat and your money ,at the meat counter1 consider the amount of cooked lean meat you will get for the money you pay4 ,the prices for a pound of beef chuck roast1 pork rib roast1 ground beef1 and beef liver may be about the same at your store4 ,in many instances1 a pound of these roasts will provide only about half as much cooked lean meat as a pound of ground beef or beef liver4 ,the other half of the pound of roast is bone1 excess fat1 and drippings4 ,so it would take twice as many pounds--and twice as much money--to feed your family the roasts as it would the ground beef or liver1 even though the price per pound is the same4 ,poultry ,in retail markets1 ready-to-cook poultry is available chilled or frozen1 whole or cut up4 ,processed poultry products are also on the market in canned1 frozen1 dehydrated1 and other convenient forms4 ,illustration3 ,,usda poultry inspection and grademarks4 ,look for both the round ,u4,s4 ,department of ,agriculture inspection mark and the shield-shaped grademark on the poultry you buy4 ,the round ,,usda inspection mark 7above1 left7 means that poultry and poultry products have been officially inspected for wholesomeness1 are truthfully labeled1 and are not adulterated4 ,,usda inspection is required in plants that produce poultry products for sale across ,state lines or in foreign trade4 ,the shield-shaped grademark 7above1 right7 shows that the poultry has been officially graded for quality4 ,poultry must be ,,usda-inspected before it can be federally graded4 ,the ,u4,s4 grades for poultry are based on meatiness1 freedom from defects1 and general appearance4 ,the best grade of poultry is marked 8,,usda ,grade ,a40 ,chicken1 turkey1 duck1 and goose are common forms of poultry4 ,guinea is available in some markets4 ,the label may suggest suitable cooking methods and indicate the age of the poultry--for chicken3 8broiler or fryer10 8roaster10 8stewing chicken20 for turkey3 8fryer-roaster10 8young hen10 8young tom10 8mature turkey40 ,types of poultry ,broilers1 fryers1 roasters1 capons1 and ,rock ,cornish game hens are young chickens with tender meat4 ,stewing chickens1 hens1 and fowl are mature chickens with less tender meat4 ,turkeys labeled fryer-roaster or young turkey are young birds with tender meat4 ,most ducks are marketed young as ducklings--broilers1 fryers1 and roasters4 ,most geese and guineas are marketed as young geese and young guineas4 ,ready-to-cook chickens are sold chilled or frozen--whole or cut into parts4 ,most ready-to-cook turkeys are marketed frozen whole1 in a wide range of sizes2 some are available chilled4 ,frozen turkey halves1 quarters1 or parts are sometimes available4 ,ducks1 geese1 and guineas--like turkeys--are generally marketed frozen whole4 ,ducklings are also available as cut-up parts4 ,frozen poultry1 stuffed and ready for the oven1 is available in many markets4 ,boneless poultry roasts and rolls--so convenient--are also on the market4 ,fish ,today there are about #bdj commercial species of fish and shellfish marketed in the ,united ,states4 ,they may be fresh1 frozen1 or canned4 ,fresh fish are generally available by the pound in these forms--whole1 dressed1 and in steaks1 fillets1 and chunks4 ,most fish dealers will clean1 dress1 or fillet your fish for you4 ,they can also tell you what fish are in season and what fish are a good buy4 ,frozen fish are usually packed during the season when they are plentiful and are held in freezer storage until distributed4 ,this means that you can buy most fish throughout the year4 ,frozen fish come whole1 dressed1 and in steaks1 fillets1 chunks1 portions1 and sticks4 ,canned fish and specialty items containing fish are ready to serve or use as bought4 ,canned tuna1 salmon1 mackerel1 and ,maine sardines are widely available4 ,market forms ,familiarize yourself with these market forms of fish3 ,whole4--,fish marketed just as they come from the water4 ,ask your dealer to scale1 eviscerate1 and remove head1 tail1 and fins4 ,dressed or pan-dressed4--,fish with scales and entrails removed1 and--usually--head1 tail1 and fins removed4 ,small fish are called pan-dressed and are ready to cook as purchased4 ,large dressed fish may be cooked as purchased1 but often are filleted or cut into steaks or chunks4 ,steaks4--,cross-section slices from large dressed fish cut to #a inch thick4 ,steaks can be cooked as purchased4 ,fillets4--,sides of the fish cut lengthwise away from the backbone4 ,they may be skinned or the skin may be left on4 ,fillets are ready to cook as purchased4 ,chunks4--,cross sections of large dressed fish4 ,a cross section of the backbone is the only bone in a chunk4 ,they are ready to cook as purchased4 ,raw breaded fish portions4--,portions cut from frozen fish blocks1 coated with a batter1 breaded1 packaged1 and frozen4 ,raw breaded fish portions weigh more than #a ounces4 ,they are ready to cook as purchased4 ,fried fish portions4--,portions cut from frozen fish blocks1 coated with a batter1 breaded1 partially cooked1 packaged1 and frozen4 ,fried fish portions weigh more than #a ounces4 ,they are ready to heat and serve as purchased4 ,fried fish sticks4--,sticks cut from frozen fish blocks1 coated with a batter1 breaded1 partially cooked1 packaged1 and frozen4 ,fried fish sticks weigh up to #a ounces4 ,they are ready to heat and serve as purchased4 ,inspection and grading ,the ,u4,s4 ,department of the ,interior provides an official inspection service that enables you to identify high-quality seafoods4 ,such products may be identified by the official ,,usdi grade or inspection shields that appear on the label4 ,fishery products that display these shields have been processed under continuous in-plant inspection and have met definite quality1 processing1 and packaging requirements4 ,eggs ,buy graded eggs in cartons at a store that keeps them in refrigerated cases4 ,federally graded eggs are identified with a shield-shaped grademark that indicates the quality at the time of grading4 ,if they have been properly handled since grading1 there should be little loss in quality4 ,quality4--,u4,s4 ,grade ,,aa 7or ,fresh ,fancy7 and ,grade ,a eggs are excellent for all purposes1 but are especially good for poaching and frying where the appearance of the finished product is important4 ,grade ,b eggs are satisfactory for use in cooked dishes4 ,the grade of the egg does not affect its food value2 lower grades are as high in nutrients as top grades4 ,buy either white or brown eggs4 ,the color of the shell does not affect the nutritive value or quality of the egg4 ,size4--,eggs are also classified by size according to weight per dozen4 ,size is independent of quality2 large eggs may be of high or low quality and high-quality eggs may be of any size4 ,common market sizes of eggs and the minimum weight per dozen3 ,u4,s4 ,extra ,large--#bg ounces4 ,u4,s4 ,large--#bd ounces4 ,u4,s4 ,medium--#ba ounces4 ,u4,s4 ,small--#ah ounces4 ,the substitution of one size egg for another often makes little difference in recipe results4 ,however1 in some recipes--for example in sponge and angelfood cakes--the proportion of egg to other ingredients is very important4 ,for these recipes1 it may be necessary to increase the number of eggs if you are using a smaller size4 ,fresh fruits and vegetables ,fresh fruits and vegetables are usually best in quality and lowest in cost when in season4 ,whatever fruit or vegetable you are buying1 look first for freshness4 ,pointers on selecting some fruits and vegetables follow on page #ab4 ,fruits ,apples4--,good color usually indicates full flavor4 ,bananas4--,bananas should be firm1 fresh in appearance1 and unscarred4 ,yellow or brown-flecked ones are ready for immediate use4 ,select slightly green-colored bananas for use within a few days4 ,berries4--,select plump1 solid berries with good color4 ,avoid wet or leaky berries4 ,blackberries and raspberries with clinging caps may be underripe4 ,strawberries without caps may be too ripe4 ,grapes4--,grapes should be plump1 fresh in appearance1 and firmly attached to the stems4 ,red or black varieties should be well colored for the variety4 ,most white or green varieties should have a slightly amber tone4 ,melons 7except watermelons74--,ripe cantaloups have a yellowish surface color2 honeydews1 a creamy color2 crenshaws1 a golden-yellow color mottled with green2 casabas1 a yellow color2 and persian melons1 a dull gray-green color4 ,ripe melons of these types usually have a fruity aroma and a slight softening at the blossom end4 ,a ripe cantaloup has no stem2 other melons may have stems attached4 ,oranges1 grapefruit1 and lemons4--,choose those heavy for their size4 ,smooth1 thin skins usually indicate more juice4 ,most skin markings do not affect quality4 ,oranges with a slight greenish tinge may be just as ripe as fully colored ones4 ,light or greenish-yellow lemons are more tart than deep-yellow ones4 ,peaches4--,best quality peaches are fairly firm1 not bruised1 with yellow or red color over the entire surface4 ,pears4--,some pears1 especially winter varieties1 are marketed when slightly underripe and need to be ripened at home--at room temperature4 ,pears are ripe and ready to eat when they yield slightly to moderate pressure4 ,pineapples4--,pineapple varieties vary greatly in color4 ,ripe pineapples have a fragrant1 fruity aroma4 ,usually1 the heavier the fruit for its size1 the better the quality4 ,avoid pineapples that have decayed or moldy spots4 ,watermelons4--,ripe watermelons have a somewhat dull surface and a creamy color underneath4 ,the interior should be fully red and firm1 and should have few immature seeds4 ,vegetables ,asparagus4--,stalks should be tender and firm2 tips should be close and compact4 ,choose the stalks with little white--they are more tender4 ,use asparagus promptly--it toughens rapidly4 ,beans1 snap4--,choose slender beans with no large bumps 7bumps indicate large seeds74 ,avoid beans with dry-looking pods4 ,broccoli4--,look for small flower buds on compactly arranged heads with good green color4 ,avoid yellowing1 soft1 or spreading heads4 ,brussels sprouts4--,the heads should be firm with good green color4 ,yellowing outer leaves and softness indicate aging4 ,smudgy1 dirty spots may indicate insect damage or decay4 ,cabbage4--,choose heads that are firm and heavy4 ,outer leaves should be fresh1 green1 and free from worm-holes4 ,cauliflower4--,choose heads that are compact1 firm1 and white or creamy white4 ,avoid discolored heads and those with soft spots4 ,celery4--,best-quality celery is fresh and crisp4 ,it is clean and has leaves that appear fresh2 stems do not have black or brown discoloration4 ,avoid pithy1 woody1 or very stringy celery4 ,corn4--,good-quality fresh corn has husks that are fresh and green4 ,the ears are well filled with plump1 firm1 milky kernels4 ,immature ears of corn have small1 undeveloped1 watery kernels4 ,overmature ears have very firm1 large1 starchy kernels1 often indented4 ,cucumbers4--,choose firm1 slender cucumbers for best quality4 ,avoid yellowed cucumbers and those with withered or shrivelled ends4 ,lettuce 7head74--,select heads that are green1 fresh1 crisp1 and fairly firm to firm4 ,head lettuce should be free from rusty appearance and excessive outer leaves4 ,onions 7dry74--,size and color do not affect flavor or quality of dry onions4 ,clean1 hard1 well-shaped onions with dry skins are usually of good quality4 ,moisture at the neck may be a sign of decay4 ,mild-flavored onions1 which are often large1 may be elongated or flat4 ,stronger-flavored onions are usually medium size and globe shaped4 ,peas and lima beans4--,select pods that are well filled but not bulging4 ,avoid dried1 spotted1 yellowed1 or flabby pods4 ,potatoes4--,best-quality potatoes are firm1 smooth1 and well shaped4 ,they are free from cuts1 blemishes1 and decay4 ,to judge quality more easily1 look for potatoes that are reasonably clean4 ,avoid potatoes with wasteful deep eyes4 ,potatoes with green skins may be bitter4 ,if you plan to buy a large quantity of potatoes1 buy a few first to see if they are the kind you want4 ,early-crop potatoes1 harvested in spring and summer1 tend to be less mealy when cooked than those harvested later4 ,root vegetables4--,choose smooth1 firm vegetables4 ,very large carrots may have woody cores2 oversized radishes may be pithy2 oversized turnips1 beets1 and parsnips may be woody4 ,the size and condition of the tops on root vegetables do not necessarily indicate the eating quality4 ,sweetpotatoes4--,choose sweetpotatoes that are clean1 smooth1 well shaped1 and firm4 ,damp or soft spots may indicate decay4 ,there are two types of sweetpotatoes4 ,the moist type has soft1 moist1 orange-colored flesh and bronze or rosy skin4 ,the dry type has firm1 dry1 somewhat mealy1 yellow-colored flesh and yellow or light-brown skin4 ,tomatoes4--,choose tomatoes that are plump1 firm1 and uniformly pink1 red1 or yellow in color4 ,they should be free from growth cracks1 scars1 and bruises4 ,the best flavored tomatoes are ripened on the vine4 ,for more information1 see ,home and ,garden ,bulletins #ada1 8,how to ,buy ,fresh ,fruits10 and #adc1 8,how to ,buy ,fresh ,vegetables40 ,canned and frozen foods ,canned4--,you may want to choose the highest quality for salads1 or for serving 8as is40 ,but second quality may do for combination dishes such as stews1 casserole dishes1 soups1 and fruit puddings1 where uniform size1 shape1 or color is not important4 ,frozen4--,buy only packages that are frozen solid4 ,avoid partially thawed packages that feel soft or are stained4 ,thawing and refreezing lower quality4 ,wise ,storing ,meat1 poultry1 and fish ,all meat should be promptly refrigerated4 ,the transparent wrap on prepackaged meat1 poultry1 or fish is designed for refrigerator storage at home for #a or #b days4 ,meat or poultry wrapped in meat paper when brought from the store--or prepackaged roasts and steaks that may be stored in the refrigerator for #c to #e days--should be unwrapped1 placed on a platter or tray1 and loosely covered before refrigerating4 ,wrap and store fish separately from other foods4 ,poultry giblets should also be wrapped and stored separately4 ,keep cooked meat1 poultry1 and fish1 and the gravy or broth made from them1 in covered containers in the refrigerator4 ,use within #a or #b days4 ,cured and smoked meats4--ham1 frankfurters1 bacon1 sausage--can be stored in their original containers in the refrigerator4 ,mild-cured hams are similar to fresh meats in keeping quality4 ,use whole hams within a week1 half hams and slices within #c to #e days4 ,for best flavor1 use bacon1 franks1 and smoked sausages within a week4 ,eggs ,to help maintain quality1 store eggs in the refrigerator promptly after purchase--large end up4 ,for best flavor and cooking quality1 use eggs within #a week if possible4 ,eggs held in the refrigerator for a long time may develop off-flavors and lose some thickening and leavening power4 ,cover leftover yolks with cold water and refrigerate in a tightly covered container4 ,refrigerate leftover egg whites1 too1 in a tightly covered container4 ,use leftover yolks or whites within #a or #b days4 ,fresh fruits and vegetables ,fresh fruits should be ripe when stored in the refrigerator4 ,some unripe fruits will ripen if left for a time at room temperature--preferably in a cool room between #fj and #gj ,f4 ,keep bananas at room temperature4 ,they will turn dull brown if refrigerated4 ,sort berries and cherries2 then refrigerate1 unwashed4 ,use promptly4 ,refrigerate ripe pineapples4 ,sweet corn keeps best if refrigerated uncovered in husks2 use it promptly4 ,removing tops from carrots1 beets1 and radishes reduces wilting4 ,storing potatoes in a cool1 dark place prevents greening4 ,,storage ,,guide ,,for ,,fruits ,,and ,,vegetables4 ,hold at room temperature until ripe2 then refrigerate1 uncovered3 ,apples ,apricots ,avocados ,berries ,cherries ,grapes ,melons1 except watermelons ,nectarines ,peaches ,pears ,plums ,tomatoes ,store in cool room or refrigerate1 uncovered3 ,grapefruit ,lemons ,limes ,oranges ,store in cool room1 away from bright light3 ,onions1 mature ,potatoes ,rutabagas ,squash1 winter ,sweetpotatoes ,refrigerate1 covered3 ,asparagus ,beans1 snap or wax ,beets ,broccoli ,cabbage ,carrots ,cauliflower ,celery ,corn1 husked ,cucumbers ,greens ,onions1 green ,parsnips ,peas1 shelled ,peppers1 green ,radishes ,squash1 summer ,turnips ,refrigerate1 uncovered3 ,beans1 lima1 in pods ,corn1 in husks ,peas1 in pods ,pineapples ,watermelons ,fats and oils ,refrigerate lard1 butter1 margarine1 drippings1 and opened containers of cooking and salad oils4 ,you can store most firm vegetable shortenings 7those that have been hydrogenated71 covered1 at room temperature4 ,refrigerate opened jars of salad dressing2 do not freeze4 ,canned1 frozen1 and dried foods ,canned foods4--,store in a dry place at room temperature 7not above #gj ,f474 ,frozen foods4--,can be stored in freezing unit of refrigerator up to #a week4 ,for longer storage1 keep in a freezer at #j ,f4 ,dried foods4--,store dried fruits in tightly closed containers at room temperature 7not above #gj ,f474 ,in warm1 humid weather1 refrigerate4 ,store nonfat dry milk in a closed container at a temperature of #ge ,f41 or lower4 ,because of its higher milkfat content1 dry whole milk does not keep as well as nonfat dry milk4 ,keep dry whole milk in a tightly closed container in the refrigerator4 ,refrigerate reconstituted dry milk as you would fresh fluid milk4 ,ingredients and ,measurements ,about ingredients ,ingredients that may be used in place of other ingredients are listed on the next page4 ,recipes in this bulletin were tested with the ingredients listed4 ,sometimes a choice of ingredients is given in the recipe or under ,variations of the recipe4 8,flour0 refers to all-purpose flour1 unsifted4 ,in a few recipes1 where 8cake flour0 is specified it is also unsifted4 ,recipes in this bulletin are not intended for use with either instantized or self-rising flour4 8,baking powder0 refers to double-acting baking powder that leavens during mixing and again during baking4 ,quick-acting baking powder 7containing cream of tartar7 is single-acting2 it can be used most satisfactorily in foods that are mixed and baked immediately4 7,see ,one ,ingredient ,for ,another1 p4 #ag1 for amounts47 8,fat or oil0 refers to any type--butter1 margarine1 shortening1 lard1 or any kind of vegetable oil4 ,in recipes specifying a particular type of fat--8butter or margarine10 for example--you'll have best results with the fat suggested4 ,recipes in this bulletin are not intended for use with whipped fats4 ,measuring foods ,all measurements given in this bulletin are level4 ,frequently used food measurements are given below4 #a tablespoon #c teaspoons #a fluid ounce #b tablespoons cup #d tablespoons cup #e tablespoons cup #h tablespoons cup #aj tablespoons cup #ab tablespoons #a cup #af tablespoons or #h fluid ounces #a pint #b cups #a quart #b pints or #d cups ,part of cup4--,use tablespoons or small measures-1 1 cup--for greater accuracy4 ,brown sugar4--,pack firmly into cup or spoon and level off top with straight1 thin edge of spatula or knife4 ,solid fats4--,pack fat firmly into cup or smaller measure and level off top with straight1 thin edge of spatula or knife4 ,to measure less than #a cup1 you can also use the water method3 ,partly fill a cup with cold water1 leaving enough space for the amount of fat needed4 7,to measure cup of fat1 for example1 fill cup with water to mark47 ,spoon fat into cup1 push under water until water level reaches #a-;cup mark4 ,drain thoroughly before using fat4 ,for solid fat in sticks or pounds1 cut off amount needed4 ,a #a-pound form measures about #b cups2 a -pound stick of butter or margarine measures cup4 ,flour4--,spoon flour lightly into measuring cup until measure is overflowing4 ,do not shake or tap cup4 ,level off top with straight1 thin edge of spatula or knife4 ,fine meal1 fine crumbs4--,stir lightly with fork or spoon4 ,measure like flour4 ,baking powder1 cornstarch1 cream of tartar1 spices4--,dip spoon into container and bring it up heaping full4 ,level off top with straight1 thin edge of spatula or knife4 ,dry milk4--,pour dry milk from spout or opening in package1 or spoon lightly1 into measuring cup until measure is overflowing4 ,do not shake4 ,level off top with straight1 thin edge of spatula or knife4 ,,one ,,ingredient ,,for ,,another ,for these ,you may use these #a whole egg1 for baking or thickening #b egg yolks4 #a cup butter or cup vegetable or animal shortening margarine for plus teaspoon salt4 baking #a ounce unsweetened chocolate #c tablespoons cocoa plus #a tablespoon fat4 #a teaspoon double-acting #b teaspoons quick-acting baking powder4 baking teaspoon baking soda plus cup sour powder milk or buttermilk instead of cup sweet milk4 #a cup buttermilk or #a cup fluid whole milk plus #a sour milk1 for tablespoon vinegar or lemon juice4 baking #a cup fluid whole milk plus #a teaspoons cream of tartar4 #a cup fluid whole milk cup evaporated milk plus cup water4 #a cup reconstituted nonfat dry milk plus #b teaspoons butter or margarine4 #a cup fluid skim milk #a cup reconstituted nonfat dry milk4 #a tablespoon flour1 tablespoon cornstarch4 for thickening #b teaspoons quick-cooking tapioca4 #a cup cake flour1 for baking cup all-purpose flour4 ,,note3 ,seven-eighths cup equals #a level cup minus #b tablespoons4 ,main ,dishes ,foods that abound in protein--meat1 poultry1 fish1 eggs1 and cheese--make satisfying main dishes4 ,thrifty main dishes often combine these protein-rich foods with vegetables and cereals--beef stew with vegetables or dumplings1 chicken with rice1 fish with stuffing1 cheese with macaroni4 ,dry beans and peas are also economical choices for main dishes4 ,if the main dish is not high in protein1 you can supply additional protein with other foods in the meal4 ,if1 for example1 a pound of meat is to serve eight persons1 you might combine it with vegetables or cereal in a casserole or stew1 have milk to drink1 and serve cheese-topped apple pie for dessert4 ,meat ,meat cooked at low to moderate temperatures is more tender1 juicy1 and flavorful than meat cooked at high temperatures4 ,there is more meat to serve because there is less shrinkage at low temperatures4 ,beef may be cooked rare1 medium1 or well done4 ,lamb is enjoyed either medium or well done1 but veal and pork are usually cooked well done4 ,broiling1 pan-frying1 and roasting are recommended for tender meats only4 ,less tender cuts are more satisfactory if braised1 pot-roasted1 or simmered4 ,for suggested methods for cooking1 see guide on page #ai4 ,frozen meat need not be thawed before cooking1 but extra cooking time will be required if it is not thawed first4 ,roasting 444 beef1 veal1 lamb1 pork ,place roast1 fat side up1 on a rack in a shallow pan4 ,do not add water2 do not cover4 ,season either before or after cooking4 ,check the timetable 7p4 #bj7 for approximate roasting times4 ,the quality of the meat1 its size and shape1 and its temperature at the start of cooking will affect the roasting time4 ,times given here are for meats at refrigerator temperature4 ,frozen roasts may take #a to #b times as long to cook as unfrozen roasts of the same weight and shape4 ,if you are using a meat thermometer1 insert it so the tip is at the center of the thickest part of the roast1 and not touching bone or fat4 ,broiling 444 beef1 lamb1 cured ham ,slash fat around edge of meat to prevent curling4 ,place meat on cold broiler grid4 ,broiling temperature can be regulated by the distance meat is placed from heat source and whether the door is open or closed during broiling4 ,because broilers vary widely1 follow the manufacturer's directions4 ,if you like meat well done1 place it farther from the heat source than for medium or rare meat--to avoid burning the outside before the center is cooked4 ,place thicker cuts farther from the heat source than thin ones1 for the same reason4 ,,meat ,,cooking ,,guide ,,beef ,,veal ,,lamb ,,pork ,,roasting ,chuck or shoulder ,loin ,leg ,fresh and ,rib ,leg ,loin cured ham ,round ,shoulder ,rib ,fresh and ,rump ,shoulder cured shoulder ,sirloin ,loin ,sirloin tip ,spareribs ,tenderloin ,,broiling ,patties 7ground7 ,liver ,chops ,bacon ,thick steaks3 ,liver ,canadian bacon ,chuck ,patties 7ground7 ,chops ,club ,cured ham ,porterhouse slices ,rib ,top round ,sirloin ,t-bone ,,pan-,,broiling1 ,,pan-,,frying ,liver ,cube steaks ,chops ,bacon ,patties 7ground7 ,liver ,liver ,canadian bacon ,thin steaks3 ,patties 7ground7 ,patties 7ground7 ,cured ham slices ,club ,cutlets or round ,liver ,cube steaks steak ,thin chops ,porterhouse ,loin and rib chops ,thin steaks ,rib ,round ,sirloin ,t-bone ,,braising1 ,,pot-,,roasting ,chuck or shoulder ,cutlets ,breast ,chops ,flank ,loin and rib chops ,neck slices ,ham slices ,liver ,roasts3 ,shanks ,liver ,round ,round ,shortribs ,shanks ,rump ,rump ,shoulder cuts ,spareribs ,shortribs ,shoulder ,steaks ,sirloin tip ,tenderloin ,,simmering1 ,,stewing ,brisket ,breast ,breast ,cured ham ,corned beef ,riblets ,neck slices ,cured shoulder ,heel of round ,shanks ,shanks ,hocks ,neck ,shanks ,shanks ,spareribs ,shortribs ,,timetable ,,for ,,roasting ,,meats ---------------------------------------- ---------------------------------------- ------------------------------------ ,approximate ,internal ,ready-to-cookroasting time temperature ,kind and cut of meat weight at #cbe;,f4 of meat when done ---------------------------------------- ---------------------------------------- ------------------------------------ ,,beef ,standing ribs3 ,pounds ,hours ,f4 ,rare #f to #h #b to #c #adj ,medium #f to #h #c to #c #afj ,well done #f to #h #c to #e #agj ,rolled rump3 ,rare #e #b #adj ,medium #e #c #afj ,well done #e #c #agj ,sirloin tip3 ,rare #c #a #adj ,medium #c #b #afj ,well done #c #b #agj ,,veal ,leg #e to #h #b to #c #agj ,loin #e #c #agj ,shoulder #f #c #agj ,,lamb ,leg 7whole7 #f to #g #c to #d #ahj ,shoulder #c to #f #b to #c #ahj ,rolled shoulder #c to #e #b to #c #ahj ,,pork1 ,,fresh ,loin #c to #e #b to #d #agj ,shoulder #e to #h #c to #e #ahe ,ham1 whole #aj to #ad #e to #f #ahe ,ham1 half #f #d #ahe ,spareribs #c #b #ahe ,,pork1 ,,cured ,cook-before-eating3 ,ham1 whole #ab to #af #c to #d #afj ,ham1 half #f #b #afj ,picnic shoulder #f #c #agj ,fully cooked3#h ,ham1 whole #ab to #af #c to #c #acj ,ham1 half #f #a to #b #acj #h ,can also be served without heating1 if desired4 ,broil until top side of meat is browned1 about half of total cooking time4 ,season1 turn1 and brown other side4 ,use timetable 7next page7 as a guide to total broiling time4 ,to tell if meat is done1 cut into it along bone and observe color4 ,use a low temperature for broiling frozen meat1 so the surface does not char before the interior thaws and cooks4 ,allow #a to #b times as long as specified in the timetable on page #ba4 ,pan broiling 444 beef1 lamb1 pork ,choose thin steaks1 chops1 or ham slices 7#a inch thick or less74 ,or shape meat patties less than an inch thick4 ,slash fat around edge of meat to prevent it from curling4 ,grease pan lightly with fat or rub pan with fat edge of meat4 ,cook meat slowly over moderate heat1 turning occasionally as necessary4 ,pour off excess fat as it accumulates4 ,total cooking time will be #aj to #bj minutes1 depending on the degree of doneness desired4 ,pork chops may take a little longer4 ,remove meat from pan1 season1 and serve4 ,braising 444 beef1 veal1 lamb1 pork ,brown meat slowly on all sides in enough added fat to keep meat from sticking4 ,use a heavy pan4 ,meats may be floured or not1 as desired1 before browning4 ,floured meats brown better than unfloured meats4 ,meats that have a considerable amount of fat and that are not floured can be browned without added fat4 ,season the meat4 ,if necessary to prevent overbrowning1 add a small amount of liquid 7about cup for a roast74 ,many cuts of meat can be braised without added liquid4 ,steam from meat juices trapped in a covered pan provides enough moisture4 ,cover pan tightly4 ,cook slowly over low heat or in a #cej ,f4 oven until tender1 adding more liquid if needed4 ,use the timetable 7p4 #bb7 as a guide to braising time4 ,,timetable ,,for ,,broiling ,,meats ---------------------------------------- ---------------------------------------- ---------------------------------------- -------------- ,approximate ,degree of ,approximate ,kind and cut of meat thickness doneness total cooking time#i ---------------------------------------- ---------------------------------------- ---------------------------------------- -------------- ,inches ,minutes ,beef steaks #a ,rare #aj to #ae 7,club1 porterhouse1 rib1 #a ,medium #ae to #bj sirloin1 ,t-bone1 tenderloin7 #a ,well done #bj to #cj #a ,rare #ae to #bj #a ,medium #bj to #be #a ,well done #be to #dj #b ,rare #be to #ce #b ,medium #ce to #de #b ,well done #de to #ee ,hamburgers ,rare #h ,medium #ab ,well done #ad ,lamb chops #a ,medium #ab 7,loin1 rib1 shoulder7 #a ,well done #ad #a ,medium #ah #a ,well done #bb ,cured ham slices ,well done #ac to #ad 7,cook-before-eating7 #a ,well done #ah to #bj ---------------------------------------- ---------------------------------------- ---------------------------------------- -------------- #i ,meat at refrigerator temperature at start of broiling4 ,,timetable ,,for ,,braising ,,meats ---------------------------------------- ---------------------------------------- ---------------------------------------- ---------------- ,approximate ,approximate ,kind and cut of meat ready-to-cook total cooking weight or thickness time ---------------------------------------- ---------------------------------------- ---------------------------------------- ---------------- ,,beef ,hours ,pot roast1 such as chuck or round #c to #e pounds #c to #d ,steak1 such as chuck or round #a to #a inches #b to #b ,short ribs #b to #b pounds #b to #b ,,veal ,chops to inch ,shoulder1 rolled #c to #e pounds #b to #b ,,lamb ,chops to inch to ,shanks #a pound each #a to #b ,shoulder1 rolled #c to #e pounds #b to #b ,,pork ,chops to #a inch to #a ,spareribs #b to #c pounds #a to #b ---------------------------------------- ---------------------------------------- ---------------------------------------- ---------------- ,quick beef pie #f servings #a pounds ground beef #a medium-size onion1 chopped teaspoon salt #a can 7#aj ounces7 condensed tomato soup #a can 7#a pound7 cut green beans1 drained teaspoon pepper #a cups seasoned mashed potatoes cup shredded ,cheddar cheese ,crumble beef into large frypan4 ,add onion and salt1 and cook until browned4 ,drain off excess fat4 ,add soup1 green beans1 and pepper2 simmer #e minutes4 ,pour into greased #b-quart casserole4 ,drop potatoes in mounds onto hot meat mixture4 ,sprinkle with cheese4 ,bake at #cej ,f4 7moderate oven7 #bj minutes4 ,menu suggestion ,serve with buttered carrots1 stuffed prune salad1 and brownies4 ,beef stroganoff #f servings cup flour #a teaspoon salt teaspoon pepper #a pound sirloin tip steak1 cut in very thin strips cup finely chopped onion cup fat or oil #a can 7#aj ounces7 condensed cream of mushroom soup #a can 7#h ounces7 sliced mushrooms1 drained #a cup sour cream ,cooked rice ,paprika ,parsley ,combine flour1 salt1 and pepper4 ,coat meat strips with flour mixture4 ,brown meat in hot fat in a large frypan4 ,add onion and cook until clear4 ,drain off excess fat4 ,add soup and mushrooms4 ,simmer1 covered1 #aj to #ae minutes4 ,blend in sour cream and remove from heat4 ,serve over rice4 ,sprinkle with paprika and garnish with parsley4 ,menu suggestion ,serve with green beans1 cucumber and tomato salad1 and have sliced peaches and poundcake for dessert4 ,luncheon special #f servings #b cups medium white sauce 7p4 #eg7 #b cups shredded ,cheddar cheese #a package 7#aj ounces7 frozen cut green beans1 cooked and drained #a can 7#ab ounces7 luncheon meat1 cut in thin strips #a tablespoon chopped pimiento ,white pepper1 as desired ,toast triangles ,to hot white sauce1 add remaining ingredients except toast4 ,cook over low heat #aj minutes1 or just until cheese melts and mixture is hot4 ,serve on toast triangles4 ,menu suggestion ,serve with glazed carrots1 fruit salad1 and chocolate pudding4 ,curried meat #f servings #b beef bouillon cubes #a cups hot water #a cups sliced celery #b tablespoons chopped onion #c tablespoons fat or oil #a tablespoon cornstarch #a teaspoon curry powder teaspoon salt #c cups chopped1 cooked lamb1 pork1 or veal ,dissolve bouillon cubes in hot water4 ,lightly brown celery and onion in hot fat in a large frypan4 ,blend in cornstarch and seasonings4 ,slowly stir in bouillon4 ,add meat4 ,cook mixture over moderate heat #ae to #bj minutes1 stirring as needed to prevent sticking4 ,serve on rice4 ,menu suggestion ,serve with italian green beans1 citrus fruit salad1 and spiced prune cake4 ,sausage and potatoes au gratin #f servings #a can 7#aj ounces7 condensed cream of mushroom soup cup milk cup finely chopped onion cup chopped green pepper #a tablespoon chopped pimiento teaspoon salt teaspoon pepper #d cups thinly sliced potatoes #a package 7#h ounces7 precooked small smoked sausages1 cut in bite-size pieces #a tablespoon butter or margarine cup shredded ,cheddar cheese ,combine soup1 milk1 onion1 green pepper1 pimiento1 salt1 and pepper2 blend well4 ,place half the potatoes in a greased #b-quart casserole4 ,add half the sausage4 ,cover with half the soup mixture4 ,repeat layers4 ,dot with fat4 ,cover and bake at #cej ,f4 7moderate oven7 about #a hours4 ,remove cover4 ,sprinkle with cheese and bake1 uncovered1 #ae minutes more1 or until potatoes are tender4 ,menu suggestion ,serve with brussels sprouts1 fruit1 and gingerbread4 ,ham patties #f servings #b cups ground cooked ham #a cup mashed potatoes #a tablespoon chopped onion teaspoon dry mustard teaspoon salt #a tablespoon milk #a egg1 beaten cup fine dry breadcrumbs #c tablespoons fat or oil ,combine ground ham1 mashed potatoes1 onion1 mustard1 and teaspoon salt4 ,chill about #a hour4 ,shape into #ab patties4 ,blend milk into beaten egg4 ,dip patties in egg mixture and then in crumbs4 ,fry patties in hot fat until golden brown4 ,serve with egg sauce 7p4 #eg74 ,menu suggestion ,serve with asparagus1 molded fruit salad1 cheese biscuits1 and peanut butter cookies4 ,braised liver and onions #f servings #a pounds sliced beef liver cup flour #b tablespoons fat or oil #a teaspoons salt teaspoon pepper #a large onion1 sliced cup water ,remove skin and large veins from liver4 ,coat meat with flour4 ,heat fat in large frypan over moderate heat and brown liver on one side4 ,turn liver1 sprinkle with seasonings and cover with onions4 ,add water and cover pan tightly4 ,cook over low heat #bj to #cj minutes1 or until liver is tender4 ,menu suggestion ,serve with stewed okra and tomatoes1 spinach salad1 and apple crisp4 ,spaghetti with meat sauce #f servings #a pound ground beef #a medium-size onion1 finely chopped #a clove garlic1 peeled teaspoon oregano #a teaspoon salt teaspoon pepper #a can 7#f ounces7 tomato paste cup water #a can 7#ae ounces7 spanish-style tomato sauce #a bay leaf #a tablespoon sugar #d cups cooked spaghetti cup grated ,parmesan or ,romano cheese ,crumble ground beef into #d-quart saucepan4 ,add onion1 garlic1 oregano1 salt1 and pepper4 ,heat to brown meat4 ,add tomato paste1 water1 tomato sauce1 and bay leaf4 ,bring to a boil4 ,then simmer1 uncovered1 over low heat #de minutes4 ,remove garlic4 ,add sugar and simmer #ae minutes longer4 ,place hot spaghetti on a platter4 ,cover with meat sauce4 ,sprinkle with cheese4 ,menu suggestion ,serve with tossed green salad and upside-down cake4 ,meat loaf #f servings #a pounds ground beef #c slices soft white bread1 torn into very small pieces #a cup tomato juice or milk cup finely chopped onion #a egg1 beaten #a teaspoon salt teaspoon pepper ,mix ingredients thoroughly4 ,press into a #i- by #e- by #c-;inch loafpan or shape into loaf4 ,bake uncovered at #cej ,f4 7moderate oven7 about #a hours4 ,remove from oven and drain off excess fat4 ,menu suggestion ,serve with green bean-mushroom casserole1 baked potatoes1 celery sticks and olives1 and orange sherbet4 ,stuffed green peppers #f servings #c large green peppers #b teaspoons salt ,boiling water #a pound ground beef #a cups cooked rice #b tablespoons finely chopped celery #b tablespoons finely chopped onion cup chili sauce #b teaspoons salt teaspoon pepper #a egg #b tablespoons shredded ,cheddar cheese ,halve peppers lengthwise2 remove stems1 seeds1 and membranes4 ,add #b teaspoons salt to enough boiling water to cover peppers2 boil peppers #e minutes4 ,drain4 ,combine other ingredients except cheese2 mix well4 ,fill pepper halves with this mixture and place in inch of hot water in a baking pan4 ,bake uncovered at #cej ,f4 7moderate oven7 #de to #ee minutes4 ,sprinkle cheese over peppers and bake #e minutes longer1 or just until cheese melts4 ,menu suggestion ,serve with corn pudding and coleslaw1 and have your favorite ice cream for dessert4 ,saucy luncheon meat #f servings #b packages 7#c ounces each7 cream cheese #b tablespoons milk #a pound bologna or other luncheon meat1 finely diced cup finely chopped onion #b tablespoons sliced ripe olives #b teaspoons prepared mustard cup canned condensed cream of mushroom soup ,biscuits1 cooked rice1 or noodles ,blend cream cheese with milk in top of double boiler4 ,add meat1 onion1 olives1 mustard1 and soup2 mix thoroughly4 ,heat over simmering water #ae to #bj minutes1 stirring occasionally4 ,serve over biscuits1 rice1 or noodles4 ,menu suggestion ,serve with kale1 carrot and pineapple salad1 and chocolate chip cookies4 ,beef stew #f servings cup flour #a teaspoons salt teaspoon pepper #a pounds boneless stew beef1 cut in #a-;inch cubes #b tablespoons fat or oil #c cups water #c medium-size onions1 sliced #d medium-size potatoes1 cut in #a-;inch cubes #e medium-size carrots1 quartered #a cups frozen peas cup water ,combine flour1 salt1 and pepper2 coat meat with seasoned flour4 ,save remaining flour4 ,brown meat in hot fat in a #d-quart saucepan4 ,add water and cover tightly4 ,simmer until meat is tender1 about #a hours4 ,add onions1 potatoes1 and carrots4 ,cover and simmer #ae minutes4 ,add peas4 ,cover and simmer until all vegetables are tender4 ,blend cup water with remaining flour4 ,add to stew1 stirring gently2 cook until thickened4 ,variation ,irish stew4--,use lean lamb instead of beef4 ,add #a turnip1 diced1 with potatoes and carrots4 ,menu suggestion ,serve with tossed green salad and hot biscuits4 ,have fruit sherbet and cookies for dessert4 ,poultry ,serve poultry often--it's versatile1 flavorful1 and economical4 ,you can buy chicken and turkey in convenient sizes--chilled or frozen--any day of the year4 ,and for variety1 try duck and goose4 ,preparing poultry ,ready-to-cook poultry needs little preparation before cooking4 ,inspect for pinfeathers4 ,wash and drain poultry4 ,keep frozen poultry frozen until time to thaw or cook4 ,frozen poultry usually is thawed before cooking1 but poultry parts or whole poultry frozen without giblets can be cooked without thawing4 ,cooking time will be longer than for unfrozen poultry4 ,do not thaw commercially frozen stuffed poultry before cooking4 ,to thaw poultry in the refrigerator1 place frozen poultry on a tray or shallow pan to catch the thawing drip2 if unwrapped1 cover lightly4 ,remove giblets from cavity when bird is pliable4 ,if it is not practical to thaw poultry in the refrigerator1 immerse poultry in a watertight wrapper in cold water4 ,change water often to hasten thawing4 ,or you can partially thaw poultry in the refrigerator and partially in cold water4 ,it takes #a to #h hours to thaw poultry in cold water1 or #a to #c days in a refrigerator4 ,cook poultry promptly after thawing4 ,stuff poultry just before roasting4 ,cooking guides ,most poultry sold whole can be roasted4 ,stewing chickens and mature turkeys1 however1 are more tender if braised or stewed4 ,they are good for stews1 or to provide cooked meat for casseroles1 sandwiches1 and salads4 ,broiler or fryer chickens can be roasted1 ovenbaked1 barbecued1 or cooked on a rotisserie as well as broiled or fried4 ,fryer-roaster turkeys weighing #d or #e pounds can be roasted whole1 or can be cut into parts and fried or broiled4 ,rock ,cornish game hens can be cooked like broiler or fryer chickens4 ,small ducks are suitable for broiling or frying2 larger ones1 for roasting or rotisserie cooking4 ,geese roast very well4 ,roast poultry uncovered for best color and to reduce splitting and shrinkage4 ,poultry can be roasted with or without stuffing2 unstuffed birds take slightly less time to cook4 ,cook poultry until tender and juicy2 do not overcook4 ,roasting ,prepare the poultry as directed above4 ,stuff the body and neck cavities lightly2 allow about cup of stuffing per pound of ready-to-cook poultry4 ,see stuffing recipe 7p4 #bh74 ,or if desired1 leave poultry unstuffed4 ,fold loose neck skin toward back2 fasten with a skewer4 ,turn wingtips back of heavy wingbone to rest against neck skin4 ,tuck ends of legs under band of skin at tail or fasten legs together close to body4 ,to roast poultry1 place breast side up on a rack in a shallow pan4 ,do not cover pan and do not add water4 ,see roasting guide 7p4 #bh7 for approximate times for roasting poultry4 ,a meat thermometer is the best guide to doneness of turkeys4 ,insert the thermometer into the center of the inner thigh muscle4 ,make sure it does not touch the bone4 ,salt the giblets and neck1 seal them in aluminum foil1 and roast along with the poultry4 ,or simmer them in salted water until tender4 ,you can baste poultry with pan drippings or a little fat if you like4 ,if poultry browns early in the roasting period1 cover the breast and drumsticks lightly with aluminum foil or with a thin cloth moistened with fat4 ,after poultry is partly roasted1 cut band of skin that holds legs together4 ,use any one or more of the following ways to tell if poultry is done3 ,a meat thermometer inserted in the center of the inner thigh muscle of a turkey reaches #ahj to #ahe ,f4 ,if turkey is stuffed1 also check stuffing temperature by inserting a thermometer into the body cavity for #e minutes4 ,temperature should reach #afe ,f4 ,drumstick feels soft when you press meaty part with protected fingers4 ,drumstick moves up and down easily and leg joint gives readily4 ,,caution3 ,do not partly roast poultry on one day and complete roasting the following day4 ,,roasting ,,guide ---------------------------------------- ---------------------------------------- ---------------------------------------- -- ,approximate ,internal ,ready-to-cook roasting time temperature ,kind of poultry weight#aj at #cbe ,f4 for of poultry stuffed when done poultry#aa ---------------------------------------- ---------------------------------------- ---------------------------------------- -- ,pounds ,hours ,f4 ,chickens #a to #b #a to #b 7,broilers1 fryers1 or roasters7 #b to #d #b to #c ,ducks #d to #f #b to #c ,geese #f to #h #c to #c #h to #ab #c to #d ,turkeys #f to #h #c to #c #ahj to #ahe #h to #ab #c to #d in center #ab to #af #d to #e of inner #af to #bj #e to #f thigh #bj to #bd #f to #g muscle4 ---------------------------------------- ---------------------------------------- ---------------------------------------- -- #aj ,weight of giblets and neck included4 #aa ,unstuffed poultry may take slightly less time than stuffed poultry4 ,cooking time is based on chilled poultry or poultry that has just been thawed--temperature not above #dj ,f4 ,frozen unstuffed poultry will take longer4 ,do not use this roasting guide for frozen commercially stuffed poultry2 follow package directions4 ,stuffing ,about #a quart #c tablespoons butter1 margarine1 or poultry fat cup chopped celery #c tablespoons chopped parsley #b tablespoons chopped onion #a quart soft breadcrumbs teaspoon savory seasoning teaspoon salt ,pepper1 as desired ,melt fat in heavy pan2 add celery1 parsley1 and onion1 and cook a few minutes4 ,combine all ingredients4 ,mix lightly but well4 ,use to stuff poultry1 or bake in a separate pan during the last hour of cooking4 ,,note3 ,allow about cup stuffing per pound of ready-to-cook poultry4 ,this stuffing may be used for baked fish1 if desired4 ,variation ,nut stuffing4--,omit parsley and savory seasoning and add cup of chopped nutmeats--roasted almonds1 pecans1 filberts1 or cooked chestnuts4 ,braised boneless turkey roast ,place boneless turkey roast on a rack in a pan2 insert a meat thermometer in the center of the roast2 cover pan tightly4 ,braise in an oven at #djj ,f4 7hot7 until thermometer registers about #agj ,f4 ,or1 follow cooking directions on package4 ,,note3 ,a #c-pound boneless turkey roast requires about #a hours cooking time4 ,if desired1 uncover roast last #bj minutes to brown4 ,broiled chicken ,plump young chicken1 about #a to #b pounds ready to cook ,melted fat or oil ,salt and pepper1 as desired ,prepare chicken for cooking according to directions on page #bf4 ,split chicken down the back and1 if desired1 cut into halves through the breastbone4 ,break joints and cut off wingtips4 ,brush chicken on both sides with melted fat and sprinkle with salt and pepper4 ,preheat the broiler and grease broiler rack lightly4 ,place chicken on the rack1 skin side down4 ,place broiler pan at the distance from heat recommended by the range manufacturer4 ,broil chicken #bj to #cj minutes on one side or until browned2 turn1 brush with fat or oil1 and broil until done1 #ae to #be minutes longer4 ,menu suggestion ,serve with broccoli1 creamed potatoes1 and lemon chiffon pie4 ,stewed chicken ,use a plump stewing chicken1 #c to #d pounds ready to cook4 ,or1 you can stew a broiler-fryer chicken1 although the flavor will be somewhat milder4 ,prepare chicken for cooking according to the directions on page #bf4 ,leave whole or cut in serving-size pieces4 ,place the chicken in a deep pan4 ,add enough water to half cover a whole chicken or to cover pieces4 ,season as desired4 ,cover pan and cook over low heat until the chicken is tender--#b to #c hours for a stewing chicken1 #de minutes to #a hour for a broiler-fryer4 ,cook giblets with the chicken or separately4 ,serve stewed chicken in gravy made by thickening the broth1 or use in any recipe that calls for cooked chicken4 ,fried chicken ,plump young chicken1 #a to #c pounds ready to cook ,salt1 pepper1 flour ,fat or oil ,prepare chicken for cooking according to the directions on page #bf4 ,cut in serving pieces4 ,season chicken with salt and pepper and roll in flour4 ,in a heavy frypan1 heat to cup fat or oil--just enough to cover bottom of pan4 ,use moderate heat4 ,brown chicken pieces on one side2 turn and brown on other side4 ,continue to cook slowly1 uncovered1 until tender4 ,or1 if more convenient1 cook in oven at #cej ,f4 7moderate7 until tender4 ,cooking time will be from #cj to #de minutes4 ,variation ,oven-fried chicken4--,prepare the chicken according to directions on page #bf4 ,cut in serving pieces4 ,preheat oven to #djj ,f4 7hot74 ,shake or roll chicken pieces in seasoned flour and place in a baking pan containing hot fat 7 inch deep or less74 ,turn pieces to coat both sides with fat4 ,cook chicken skin side down for #cj minutes2 turn2 and cook #bj to #cj minutes longer1 or until tender4 ,menu suggestion ,serve with mashed potatoes1 carrots1 and green salad4 ,for dessert have cherry pie4 ,chicken a la king #f servings #a cup frozen green peas #b tablespoons finely chopped onion cup chopped green pepper cup boiling water cup flour #a cup cold milk #b cups chicken broth #b teaspoons salt ,pepper1 as desired teaspoon poultry seasoning #b cups diced cooked chicken or turkey #a can 7#d ounces7 mushroom stems and pieces1 drained and chopped #a tablespoon chopped pimiento ,cooked rice1 toast1 or biscuits ,cook peas1 onion1 and green pepper in boiling water in a covered pan #e minutes4 ,drain2 save the liquid4 ,blend flour with milk4 ,combine vegetable cooking liquid1 broth1 and seasonings2 slowly stir in flour mixture4 ,bring to a boil1 stirring constantly2 cook #a minute4 ,add chicken1 cooked vegetables1 mushrooms1 and pimiento4 ,heat thoroughly and serve on rice1 toast1 or biscuits4 ,,note3 ,two chicken bouillon cubes and #b cups of hot water may be used to make broth4 ,decrease salt to #a teaspoon4 ,menu suggestion ,serve with green beans1 molded pineapple and carrot salad1 and apple crisp4 ,turkey-noodle bake #f servings #d-ounce package noodles 7about #b cups uncooked7 cup flour #b cups mushroom liquid and water #b chicken bouillon cubes teaspoon salt ,pepper1 as desired teaspoon poultry seasoning #a tablespoon chopped pimiento #d-ounce can mushroom stems and pieces1 drained1 chopped #b cups cooked turkey1 cubed cup shredded sharp process cheese cup fine dry breadcrumbs #a tablespoon butter or margarine ,cook noodles as directed on package2 drain4 ,in a saucepan1 blend flour with a little of the liquid to make a paste4 ,gradually stir in remaining liquid4 ,add bouillon cubes and seasonings4 ,bring to a boil1 stirring constantly4 ,reduce heat to simmer2 cook #a minute longer1 stirring as needed4 ,add pimiento and mushrooms to sauce4 ,in a #b-quart casserole place half the noodles and half the turkey in layers4 ,cover with half the sauce4 ,repeat layers4 ,top with cheese2 sprinkle with breadcrumbs2 dot with fat4 ,bake1 uncovered1 at #cej ,f4 7moderate oven7 #cj to #dj minutes or until bubbly and browned4 ,variation ,chicken-noodle bake4--,use chicken instead of turkey1 and chicken broth instead of water and bouillon cubes4 ,menu suggestion ,serve with buttered beets1 coleslaw1 and have ice cream for dessert4 ,chicken pie #f servings1 #i- or #aj-;inch pie ,filling #c tablespoons chicken fat1 butter1 or margarine cup flour #a cups chicken broth #a cup milk #a teaspoons salt teaspoon pepper teaspoon poultry seasoning1 if desired #b cups cooked chicken1 diced #a cups cooked peas and carrots ,pastry for top crust #a cup flour teaspoon baking powder teaspoon salt cup shortening #b to #c tablespoons water ,melt fat for the filling in a saucepan2 blend in flour4 ,add broth1 milk1 and seasonings4 ,cook1 stirring constantly1 until thickened4 ,add chicken and vegetables2 heat thoroughly4 ,for the pastry1 mix flour1 with baking powder and salt4 ,mix in fat until mixture is crumbly4 ,add a little water at a time1 blending lightly4 ,dough should be just moist enough to cling together when pressed into a ball4 ,roll dough on a lightly floured surface2 shape to fit top of #i- or #aj-;inch piepan4 ,make a few small slits near center4 ,pour filling into piepan2 top with pastry4 ,turn under pastry edges and press firmly to pan4 ,bake at #djj ,f4 7hot oven7 #cj minutes1 or until browned4 ,variation ,turkey pie4--,use turkey broth and cooked turkey in place of chicken broth and cooked chicken4 ,menu suggestion ,serve with sliced tomatoes and celery strips and have spicy fruit for dessert4 ,braised chicken with vegetables #f servings cup flour #a teaspoon salt teaspoon pepper #c-pound ready-to-cook broiler-fryer chicken1 cut up #c tablespoons fat or oil cup hot water teaspoon salt #a cups sliced carrots #c cups sliced celery cup finely chopped onion cup chopped green pepper ,combine flour1 #a teaspoon salt1 and pepper2 coat chicken pieces with mixture4 ,brown chicken in hot fat in large frypan4 ,drain excess fat from pan4 ,add water and teaspoon salt4 ,cover tightly and simmer #de minutes to #a hour1 or until chicken is almost tender4 ,add vegetables and cook #bj to #cj minutes longer1 or until vegetables are tender4 ,menu suggestion ,serve with rice1 lettuce and tomato salad1 and fruit for dessert4 ,homemade noodles with chicken #f servings #a cup flour #a egg or cup egg yolks 7#c or #d yolks71 slightly beaten #a tablespoon half-and-half or table cream #a teaspoons salt teaspoon poultry seasoning ,pepper1 as desired #e cups chicken broth #c cups cubed cooked chicken 7p4 #bi7 ,paprika ,parsley ,combine first three ingredients thoroughly and form into a ball4 ,do not knead4 ,divide into two parts4 ,roll each part on lightly floured surface until paper thin4 ,allow dough to dry #e to #aj minutes4 ,with a thin sharp knife1 cut dough into strips of desired width and length4 ,add seasonings to broth2 bring to a boil4 ,add noodles and boil #i to #ab minutes1 or until tender4 ,add chicken and continue cooking only until chicken is hot4 ,sprinkle with paprika and garnish with parsley4 ,,note3 ,one chicken bouillon cube and #a cup of water may be used for each cup of broth2 decrease salt to taste4 ,timesaver ,use #a cups uncooked packaged noodles instead of making noodles4 ,menu suggestion ,serve with broccoli1 tossed vegetable salad1 and brownies4 ,fish ,fish may be cooked by any of the basic methods with excellent results4 ,fish should not be overcooked2 cook only until it flakes easily when tested with a fork4 ,this will leave the fish moist and tender and will bring out its flavor4 ,pan-fried fish fillets or steaks #f servings #b pounds fish fillets or steaks1 fresh or frozen cup milk #a egg1 beaten #a teaspoon salt ,pepper1 as desired #a cups fine dry bread1 cereal1 or cracker crumbs ,fat or oil ,thaw frozen fish4 ,cut fish into #f portions4 ,combine milk1 egg1 salt1 and pepper4 ,dip fish in milk mixture and roll in crumbs4 ,place fish in a single layer in hot fat in a #aj-;inch frypan4 ,fry over moderate heat #d to #e minutes1 or until brown4 ,turn carefully4 ,fry #d to #e minutes longer1 or until fish are brown and flake easily when tested with a fork4 ,drain on absorbent paper4 ,variation ,deep-fat fried fish fillets or steaks4--,prepare fish as for pan-fried fish4 ,fill fry kettle one-third full of fat2 heat to #cej ,f4 ,place fish in a single layer in a fry basket4 ,fry #c to #e minutes1 or until fish are brown and flake easily when tested with a fork4 ,drain on absorbent paper4 ,,timetable ,,for ,,cooking ,,fish ---------------------------------------- ---------------------------------------- ---------------------------------------- -------- ,cooking method ,approximate ,cooking ,approximate and market form ready-to-cook temperature cooking time weight or thickness in minutes ---------------------------------------- ---------------------------------------- ---------------------------------------- -------- ,,baking ,dressed #c pounds #cej ,f4 #de to #fj ,pan-dressed #c pounds #cej ,f4 #be to #cj ,fillets or steaks #b pounds #cej ,f4 #bj to #be ,portions #b pounds #djj ,f4 #ae to #bj ,sticks #b pounds #djj ,f4 #ae to #bj ,,broiling ,pan-dressed #c pounds #aj to #afa ,fillets or steaks to #a inch #aj to #ae ,portions to inch #aj to #ae ,sticks to inch #aj to #ae ,,charcoal ,,broiling ,pan-dressed #c pounds ,moderate #aj to #afa ,fillets or steaks to #a inch ,moderate #aj to #afa ,portions to inch ,moderate #h to #aja ,sticks to inch ,moderate #h to #aja ,,deep-,,fat ,,frying ,pan-dressed #c pounds #cej ,f4 #c to #e ,fillets or steaks to #a inch #cej ,f4 #c to #e ,portions to inch #cej ,f4 #c to #e ,sticks to inch #cej ,f4 #c to #e ,,oven-,,frying ,pan-dressed #c pounds #ejj ,f4 #ae to #bj ,fillets or steaks to #a inch #ejj ,f4 #aj to #ae ,,pan-,,frying ,pan-dressed #c pounds ,moderate #h to #aja ,fillets or steaks to #a inch ,moderate #h to #aja ,portions to inch ,moderate #h to #aja ,sticks to inch ,moderate #h to #ajab ,,poaching ,fillets or steaks #b pounds ,simmer #e to #aj ,,steaming ,fillets or steaks #b pounds ,boil #e to #aj ---------------------------------------- ---------------------------------------- ---------------------------------------- -------- #ab ,turn once4 ,menu suggestion ,serve with tartar sauce1 baked potatoes1 snap beans1 tossed green salad1 and upside-down cake4 ,salmon loaf #f servings #a can 7#a pound7 salmon cup milk #c cups soft breadcrumbs cup butter or margarine1 melted cup salmon liquid #c egg yolks1 beaten #b tablespoons finely chopped green pepper #b tablespoons finely chopped onion #a tablespoon lemon juice teaspoon pepper #c egg whites1 stiffly beaten ,drain salmon2 save the liquid4 ,flake salmon4 ,heat milk4 ,add breadcrumbs and butter or margarine and let stand #e minutes4 ,add salmon liquid and beat until smooth4 ,add egg yolks1 green pepper1 onion1 lemon juice1 pepper1 and salmon2 mix well4 ,fold in egg whites4 ,pour into a well-greased #a-quart loafpan4 ,bake at #cej ,f4 7moderate oven7 #dj to #ej minutes1 or until firm in center4 ,remove from oven and let stand #e minutes4 ,loosen from sides of pan with a spatula and invert on a serving platter4 ,serve plain or with a sauce4 ,menu suggestion ,serve with onion or pea sauce1 scalloped potatoes1 lettuce salad1 and apple crisp4 ,broiled pan-dressed fish #f servings #c pounds pan-dressed fish1 fresh or frozen cup melted fat or oil cup lemon juice #a teaspoons salt teaspoon paprika ,pepper1 as desired ,thaw frozen fish4 ,clean1 wash1 and dry fish4 ,combine fat and seasonings4 ,place fish on well-greased broiler pan4 ,brush fish inside and out with seasoned fat4 ,broil about #d inches from heat #e to #h minutes4 ,turn fish carefully and brush on remaining fat4 ,broil #e to #h minutes longer1 or until fish flake easily when tested with a fork4 ,menu suggestion ,serve with fried potatoes1 spinach1 grapefruit salad1 and gingerbread4 ,baked fish fillets or steaks #f servings #b pounds fish fillets or steaks1 fresh or frozen #b tablespoons melted fat or oil #b tablespoons lemon juice #a teaspoon salt teaspoon paprika ,pepper1 as desired ,thaw frozen fish4 ,cut into #f portions4 ,place fish in a single layer1 skin side down1 in a well-greased baking dish4 ,combine remaining ingredients and pour over fish4 ,bake at #cej ,f4 7moderate oven7 #bj to #be minutes1 or until fish flake easily when tested with a fork4 ,menu suggestion ,serve with french-fried potatoes1 cabbage1 molded vegetable salad1 and lemon chiffon pie4 ,oven-fried fish fillets or steaks #f servings #b pounds fish fillets or steaks1 fresh or frozen cup milk #a teaspoon salt #a cups cereal crumbs or toasted fine dry bread crumbs cup melted fat or oil ,thaw frozen fish4 ,cut into #f portions4 ,combine milk and salt4 ,dip fish in milk and roll in crumbs4 ,place fish in a single layer1 skin side down1 on a well-greased baking pan4 ,pour fat over fish4 ,bake at #ejj ,f4 7extremely hot oven7 #aj to #ae minutes1 or until fish are brown and flake easily when tested with a fork4 ,menu suggestion ,serve with broccoli1 potatoes with cheese sauce1 lettuce salad1 and peach crisp4 ,baked stuffed fish #f servings #a dressed fish 7#c pounds71 fresh or frozen ,salt and pepper1 as desired #c cups stuffing 7p4 #bh7 #b tablespoons melted fat or oil ,thaw frozen fish4 ,clean1 wash1 and dry fish4 ,sprinkle inside with salt and pepper4 ,place fish on a well-greased #ah- by #ac-;inch bake-and-serve platter4 ,stuff fish loosely4 ,brush fish with fat4 ,bake at #cej ,f4 7moderate oven7 #de to #fj minutes1 or until the fish flakes easily when tested with a fork4 ,,note3 ,fish may be baked without stuffing4 ,menu suggestion ,serve with broiled tomatoes1 peas and celery1 coleslaw1 and fruit pie4 ,topsy turvy tuna pie #f servings #a can 7#f or #g ounces7 tuna #b tablespoons chopped onion #a tablespoon tuna oil #a can 7#aj ounces7 condensed cream of mushroom soup #b eggs1 beaten cup soft breadcrumbs #f thin slices lemon or orange #a package 7#ab ounces7 cornbread or corn muffin mix ,drain tuna2 save oil4 ,flake tuna4 ,cook onion in oil until tender4 ,add soup1 eggs1 breadcrumbs1 and tuna2 mix well4 ,arrange lemon or orange slices on the bottom of a well-greased #aj-;inch piepan4 ,pour tuna mixture over fruit slices4 ,prepare cornbread mix as directed on package4 ,spread batter over tuna mixture4 ,bake at #djj ,f4 7hot oven7 #be to #cj minutes1 or until brown4 ,remove from oven and let stand #e minutes4 ,loosen from sides of pan with a spatula and invert on a serving plate4 ,menu suggestion ,serve with stewed okra and tomatoes1 celery sticks1 brownies1 and fruit4 ,sardine puff #f servings #b cans 7#c or #d ounces each7 ,maine sardines #h slices white bread #a tablespoons butter or margarine cup chopped green pepper cup shredded sharp natural ,cheddar cheese #c eggs teaspoon salt teaspoon dry mustard ,pepper1 as desired #b cups milk ,paprika ,drain sardines and cut into thirds4 ,remove crusts from bread1 spread with butter or margarine1 and cut bread into -inch cubes4 ,place half the bread cubes in a well-greased #ab- by #h- by #b-;inch baking dish4 ,cover with sardines1 green pepper1 and half the cheese4 ,top with remaining bread cubes and cheese4 ,beat eggs1 salt1 mustard1 and pepper4 ,add milk and mix well4 ,pour over bread and sprinkle with paprika4 ,bake at #cej ,f4 7moderate oven7 #de to #ej minutes1 or until firm in the center4 ,remove from oven and let stand #e minutes before serving4 ,menu suggestion ,serve with green peas1 a relish plate1 and orange bavarian cream4 ,eggs1 cheese1 dry beans ,main dishes made with eggs1 cheese1 or dry beans are economical choices for family meals4 ,cooking eggs ,for best eating quality1 eggs should be cooked with low to moderate heat1 for just the right amount of time4 ,if cooking temperature is too high or the egg is cooked too long1 the white becomes tough and the yolk mealy4 ,caution on ,use of ,cracked or ,soiled ,eggs ,cracked or soiled eggs may contain bacteria that can produce food poisoning4 ,for your protection1 use cracked or soiled eggs only when they are thoroughly cooked or when the foods in which they are an ingredient are thoroughly cooked4 ,in this publication1 a warning note is given with each recipe in which cracked or soiled eggs should not be used4 ,scrambled eggs ,break eggs into a bowl4 ,add milk as follows3 ,for creamy scrambled eggs1 add #a tablespoon milk for each ego2 for dry scrambled eggs1 add tablespoon milk for each egg4 ,for a product with uniform yellow color1 beat mixture enough to blend yolks and whites thoroughly4 ,if you prefer scrambled eggs with flecks of yellow and white1 beat only slightly4 ,season with salt and pepper4 ,pour the mixture into a heated frypan in which a little fat has been melted4 ,cook slowly1 stirring occasionally to let the uncooked portion flow to the bottom4 ,cook until the mixture is set1 but still moist4 ,or1 if preferred1 use a double boiler4 ,melt a little fat in the top part1 pour in the egg mixture1 place over simmering water in the bottom of the boiler1 and cook as above4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,variation ,before cooking the mixture1 add herbs1 chopped onion1 shredded cheese1 or small pieces of cooked bacon or ham4 ,eggs cooked in shell ,put eggs in a pan2 cover them completely with cold water4 ,for soft-cooked eggs1 heat water slowly to simmering4 ,cover pan and remove from heat4 ,let stand #c to #e minutes2 allow the longer time for a larger number of eggs or for a firmer consistency4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,for hard-cooked eggs1 bring water to simmering and simmer #bj to #be minutes4 ,do not let the water boil4 ,serve the eggs hot or plunge them at once into cold running water and leave until cold4 ,,note3 ,the green discoloration that sometimes appears between the white and the yolk of a hard-cooked egg results from a chemical reaction1 which is harmless4 ,to help prevent this discoloration1 cook eggs at low temperature1 avoid overcooking1 and cool promptly4 ,fried eggs ,heat a small amount of fat in a frypan4 ,bacon or ham drippings may be used for flavor4 ,break eggs1 one at a time1 into a saucer1 and slip them into the fat4 ,sprinkle with salt and pepper4 ,cook over low heat1 basting with the fat1 until whites are firm4 ,or1 if you prefer eggs with less fat1 use this 8fry-poach0 method4 ,melt a little fat in a frypan over low heat--just enough to grease the bottom4 ,add eggs one at a time1 pour in #b or #c tablespoons of water1 cover pan tightly1 and steam until eggs are done4 ,season before serving4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,french toast #f servings #d eggs1 beaten cup milk teaspoon salt #ab slices white bread #b tablespoons fat or oil ,combine eggs1 milk1 and salt4 ,dip each side of bread in egg mixture4 ,brown on both sides in fat on a hot griddle--#c to #d minutes on each side4 ,serve immediately4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,variation ,add teaspoon cinnamon or nutmeg to egg mixture before dipping bread4 ,plain or french omelet #f servings #f eggs teaspoon salt ,pepper1 as desired #f tablespoons milk #c tablespoons butter or margarine ,beat eggs until yolks and whites are well mixed4 ,add salt1 pepper1 and milk4 ,melt the fat in a large frypan and pour in the egg mixture4 ,cook over moderate heat4 ,as the omelet cooks1 lift edges toward center and tip pan so that the uncooked mixture flows under the cooked portion4 ,continue cooking until bottom is light brown4 ,fold one half of the omelet over the other half and serve at once4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,variations ,spread tart jelly or browned mushrooms on half the omelet just before folding4 ,sprinkle top of the omelet with shredded cheese1 your favorite herbs1 or bits of crisp bacon or ham4 ,poached eggs ,break eggs into a saucer or custard cup1 one at a time1 then slip them into gently boiling1 salted water--enough water to cover the eggs in a shallow pan4 ,reheat water to simmering1 take pan from heat1 cover4 ,let stand #e minutes1 or until eggs are of desired firmness4 ,remove eggs from water and sprinkle with salt and pepper4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,poached eggs supreme #f servings #a can 7#aj ounces7 condensed ,cheddar cheese soup #b tablespoons chopped green pepper cup process sharp ,cheddar cheese spread #f slices toast #f eggs ,combine soup and green pepper2 heat4 ,spread cheese on toast4 ,poach eggs until firm 7p4 #ch74 ,place eggs on toast and cover with hot soup mixture4 ,serve immediately4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,menu suggestion ,serve with green beans1 fruit salad1 and oatmeal cookies4 ,deviled eggs #f servings #f eggs cup mayonnaise #a teaspoon prepared mustard teaspoon vinegar teaspoon salt ,white pepper1 as desired ,paprika ,hard-cook eggs as directed on page #cg4 ,cool eggs under cold running water #e to #aj minutes4 ,peel shells from eggs4 ,cut eggs in half lengthwise4 ,mash yolks with remaining ingredients except paprika until mixture is smooth4 ,fill whites with this mixture2 sprinkle with paprika4 ,variation ,ham-deviled eggs4--,omit salt4 ,add #a can 7#b ounces7 deviled ham to yolk mixture4 ,baked eggs in hash nests #f servings #a can 7#a pound1 #h ounces7 corned beef hash #f eggs #b tablespoons fine dry breadcrumbs1 if desired ,salt and pepper1 as desired #a tablespoon butter or margarine ,spread hash evenly in a #aj- by #g- by #b-;inch baking pan4 ,form six depressions by pressing the bottom of a -cup measure into the hash4 ,break an egg into each depression4 ,sprinkle each egg with breadcrumbs1 if desired4 ,sprinkle with salt and pepper2 dot with fat4 ,bake at #cbe ,f4 7slow oven7 #bj to #be minutes1 or until eggs are as firm as desired4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,menu suggestion ,serve with mixed vegetables1 lettuce wedges1 and brownies4 ,cooking cheese ,cheese1 like eggs1 should be cooked at low temperatures and never overcooked4 ,melt cheese over simmering water1 or add it to a hot mixture4 ,add cheese to a sauce after the sauce is cooked and heat only long enough to melt the cheese4 ,add cheese to an omelet just before folding4 ,bake casseroles containing cheese at low to moderate temperatures4 ,to keep cheese toppings from toughening or hardening1 cover the cheese with crumbs or add cheese just a few minutes before the casserole comes out of the oven4 ,cheese blends more readily with other ingredients and melts more quickly if you shred or dice it first4 ,spanish rice with cheese #f servings #c slices bacon #a small onion1 finely chopped cup chopped green pepper cup chopped celery #a cup water teaspoon salt cup packaged precooked rice #b cups cooked or canned tomatoes #a teaspoon sugar teaspoon worcestershire sauce #a cup shredded ,cheddar cheese ,fry bacon in a heavy #b-quart saucepan4 ,drain bacon on paper4 ,in #a tablespoon bacon drippings1 lightly brown onion1 green pepper1 and celery4 ,add water and salt2 bring to a boil4 ,stir in rice1 tomatoes1 sugar1 and worcestershire sauce4 ,simmer until rice is just tender1 stirring occasionally4 ,crumble bacon and stir into rice mixture4 ,sprinkle cheese over top4 ,cover and continue cooking over very low heat until cheese is melted1 about #e minutes4 ,menu suggestion ,serve with kale1 fruit salad1 and ice cream4 ,pizza #b pizzas1 #ad inches in diameter #a yeast roll recipe 7p4 #ei7 #d cups shredded cheese 7,mozzarella1 ,muenster1 ,colby1 or process ,swiss or ,cheddar7 #b cans 7#h ounces each7 ,spanish-style tomato sauce teaspoon oregano cup grated ,parmesan cheese ,preheat oven with oven regulator set at broil2 leave oven door closed4 ,prepare roll dough as directed in recipe1 but do not allow to rise4 ,divide dough into two equal portions2 form each into a ball4 ,on a floured surface1 roll out each ball of dough into a #ad-;inch circle4 ,place on lightly greased pizza pans or baking sheets1 turning up edges of dough slightly to form rim4 ,sprinkle each pizza with #b cups shredded cheese4 ,combine tomato sauce and oregano2 spread half the mixture over each pizza4 ,sprinkle half the ,parmesan cheese over each pizza4 ,place pizzas in preheated oven and turn oven regulator to #ebe ,f4 7extremely hot74 ,bake #bj to #be minutes1 or until crust is crisp4 ,,note3 ,any of toppings below may be added before ,parmesan cheese4 ,amounts are for #a pizza3 #a can 7#h ounces7 sliced mushrooms1 drained pound ground beef1 browned and drained pound pepperoni1 thinly sliced pound fresh pork sausage1 browned and drained ,menu suggestion ,serve with mixed vegetable salad and fruit for dessert4 ,macaroni with cheese sauce #f servings cup butter or margarine cup flour teaspoon salt #b cups milk teaspoon mustard #a cups cut-up processed ,cheddar cheese #c cups cooked macaroni ,melt fat and mix in flour and salt4 ,add milk slowly1 stirring constantly1 until sauce starts to boil4 ,lower heat and cook #c minutes1 or until thick4 ,add mustard and cheese4 ,stir over low heat until cheese softens4 ,mix in cooked macaroni and heat through4 ,menu suggestion ,serve with broiled tomatoes1 asparagus1 lettuce1 and apple crisp4 ,baked cheese fondue #f servings #ab slices white bread pound process ,cheddar cheese1 thinly sliced #c eggs1 beaten #c cups milk teaspoon salt teaspoon pepper ,sage1 as desired #a tablespoon butter or margarine ,grease an #h- by #ab- by #b-;inch baking dish4 ,trim crusts from bread4 ,lay #f slices in dish2 cover with cheese4 ,top with remaining bread4 ,combine eggs and milk4 ,add seasonings and pour over bread4 ,dot with fat4 ,bake at #cej ,f4 7moderate oven7 #de minutes to #a hour1 or until set4 ,variation ,place a layer of cup ground cooked ham on top of cheese before topping with bread4 ,menu suggestion ,serve with peas1 coleslaw1 and apple pie4 ,cooking dry beans ,dry beans need soaking before cooking4 ,use #b cups water for #a cup of blackeye beans 7blackeye peas1 cowpeas71 ,great ,northern beans1 and lima beans4 ,use #c cups water for #a cup of kidney beans1 pea 7navy7 beans1 and pinto beans4 ,to soak them quickly1 boil beans #b minutes1 remove from heat1 and let stand #a hour4 ,or if you prefer1 boil beans #b minutes and let them stand overnight4 ,cook the beans in the soaking water4 ,add #a teaspoon salt for #a cup of beans2 boil gently for the time given below4 ,one cup of uncooked beans yields about #b cups cooked beans4 ,approximate cooking time ,kind of beans 7hours7 ,blackeye 7blackeye peas1 cowpeas74 ,great ,northern #a to #a ,kidney #b ,lima #a ,pea 7navy7 #a to #b ,pinto #b ,dry beans will cook more quickly if you add baking soda to the water before soaking4 ,if tap water is of medium hardness1 adding teaspoon soda to the water for each cup of dry beans reduces cooking time about one-fourth4 ,measure soda exactly2 too much soda affects flavor and nutritive value of beans4 ,to reduce foaming when cooking dry beans1 add #a tablespoon meat drippings or other fat to the cooking water for each cup of beans4 ,cooked dry beans may be seasoned and eaten without further cooking1 or they may be baked1 or combined with other foods4 ,if acid ingredients like tomatoes1 catsup1 or vinegar are included in the recipe1 add them after the beans are tender4 ,acids prevent softening of the beans4 ,boston baked beans #f servings #b cups dry navy beans #f cups 7#a quarts7 water pound salt pork1 cut in chunks or slices #a teaspoons salt cup brown sugar1 packed #a teaspoon dry mustard #b teaspoons chopped onion cup dark molasses ,boil beans in water #b minutes4 ,soak #a hour1 or overnight if preferred4 ,add salt pork and salt to beans and simmer until beans are tender1 about #a hours4 ,drain2 save cup liquid4 ,place beans in a #c-quart casserole4 ,combine bean cooking liquid1 brown sugar1 mustard1 onion1 and molasses4 ,pour over beans4 ,bake uncovered at #cej ,f4 7moderate oven7 #a hour1 or until beans are lightly browned on top and of desired consistency4 ,menu suggestion ,serve with frankfurters or cold cuts1 coleslaw1 and baked apples4 ,vegetables ,knowing how to prepare vegetables to retain their nutritive value and appetite appeal is a test of any good cook4 ,to help you improve your skill with vegetables1 here are some cooking tips-- ,boil vegetables in as little water as possible2 losses in vitamins and minerals will be less1 the less water you use4 ,serve the cooking liquids with your vegetables1 or make them into sauces1 gravies1 or soups4 ,cook vegetables until just tender1 and serve them immediately2 they will taste better and retain more nutrients4 ,trim leafy vegetables like lettuce and cabbage sparingly4 ,use the dark outer leaves--they are especially rich in nutrients4 ,remove woody midribs from kale leaves--there is little nutritive loss and the kale cooks more uniformly4 ,fresh vegetables ,preparing for cooking ,wash vegetables thoroughly4 ,use plenty of water for leafy greens2 wash several times1 lifting vegetables from the water4 ,remove bruised1 wilted1 or tough parts2 trim sparingly4 ,soak fresh brussels sprouts and broccoli in cold salt water 7#b teaspoons salt for each quart of water7 #cj to #fj minutes to remove any insects4 ,cooking times ,in using the ,boiling ,guide for ,fresh ,vegetables on the following page1 remember that vegetables may require shorter or longer cooking time than given1 the exact time depending on quality and variety of vegetable4 ,the altitude at which you live will also affect cooking times2 you can shorten the time by cutting1 slicing1 dicing1 or coarsely shredding vegetables4 ,boiling fresh vegetables ,bring salted water to a boil4 ,one-half to #a cup water usually is enough for #f servings of young1 tender vegetables4 ,older root vegetables that need longer cooking may require water to cover4 ,spinach and other greens need only the water clinging to their leaves from washing if cooked over low heat in a pan with a tight-fitting lid4 ,tomatoes can be cooked in their own juice4 ,add vegetable4 ,cover1 and quickly bring water back to a boil4 ,reduce heat and cook gently until vegetable is just tender4 ,start timing after water returns to boiling4 ,frozen and canned vegetables ,frozen4--,cook frozen vegetables according to package directions4 ,for uniform cooking1 thaw leafy vegetables just enough to separate the leaves before you put them in boiling water4 ,partly thaw corn on the cob before cooking it4 ,if necessary1 separate pieces of frozen vegetables with a fork during cooking4 ,canned4--,commercially canned vegetables need reheating only4 ,if liquid is not served with the vegetable1 save it for other uses4 7,see ,ways to ,use ,leftovers1 p4 #ge47 ,unless you are absolutely sure home-canned vegetables have been processed correctly1 bring them to a rolling boil4 ,then cover and boil for at least #aj minutes4 ,boil spinach and corn #bj minutes4 ,if food looks spoiled1 foams1 or has an off-odor during heating1 destroy it4 ,serving boiled vegetables ,hot1 seasoned4--,any vegetable or a combination of two or more4 ,before cooking1 add a pinch of an herb1 such as marjoram or thyme4 ,or after cooking1 season with butter1 margarine1 or drippings--or with salad oil and lemon juice1 horseradish1 or garlic4 ,or sprinkle cooked vegetables with herb vinegar or crumbled bacon4 ,mashed4--,potatoes1 sweetpotatoes1 turnips1 rutabagas1 kohlrabi1 carrots1 winter squash4 ,drain and mash cooked vegetable4 ,add hot milk or cream to moisten if needed4 ,season with salt1 pepper1 and butter or margarine4 ,beat until fluffy4 ,creamed4--,peas1 carrots1 celery1 cabbage1 asparagus1 broccoli1 potatoes1 snap beans1 onions1 lima beans1 cauliflower1 spinach4 ,for #f servings1 combine #c cups drained cooked vegetable with #a cups medium white sauce 7p4 #eg72 heat4 ,you may prefer thin white sauce with potatoes or lima beans4 ,for quick creamed vegetables1 pour #a can 7#aj ounces7 undiluted condensed soup--,cheddar cheese or cream of celery or mushroom--over #c cups drained cooked vegetable2 heat4 ,,boiling ,,guide ,,for ,,fresh ,,vegetables ,boiling time ,vegetable 7minutes7 ,asparagus3 ,whole #aj to #bj ,tips #e to #ae ,beans3 ,lima #be to #cj ,snap1 #a-;inch pieces #ab to #af ,beets3 ,young1 whole #cj to #de ,older1 whole #de to #ij ,sliced or diced #ae to #be ,beet greens1 young #e to #ae ,broccoli1 heavy stalks1 split #aj to #ae ,brussels sprouts #ae to #bj ,cabbage3 ,shredded #c to #aj ,quartered #aj to #ae ,carrots3 ,young1 whole #ae to #bj ,older1 whole #bj to #cj ,sliced or diced #aj to #bj ,cauliflower3 ,separated #h to #ae ,whole #ae to #be ,celery1 cut up #ae to #ah ,chard #aj to #bj ,collards #aj to #bj ,corn1 on cob #e to #ae ,kale #aj to #ae ,okra #aj to #ae ,onions #ae to #cj ,parsnips3 ,whole #bj to #dj ,quartered #h to #ae ,peas #ab to #af ,potatoes3 ,whole1 medium size #be to #dj ,quartered #bj to #be ,diced #aj to #ae ,rutabagas1 pared1 cut up #bj to #cj ,spinach #c to #aj ,squash3 ,summer1 sliced #h to #ae ,winter1 cut up #ae to #bj ,sweetpotatoes1 whole #ce to #ee ,tomatoes1 cut up #g to #ae ,turnips3 ,cut up #aj to #bj ,whole #bj to #cj ,turnip greens #aj to #cj ,chilled1 in salads4--,chill cooked vegetables and marinate them in sweet french or italian dressing4 ,see recipes on page #ec4 ,with a sauce4--,suggestions for vegetable and sauce combinations follow4 ,sauce recipes begin on page #eg4 ,asparagus--mock hollandaise sauce1 lemon-butter sauce1 egg sauce4 ,green beans--quick mushroom or celery sauce4 ,broccoli--sour cream sauce1 lemon-butter sauce1 mock hollandaise sauce4 ,cauliflower--lemon-butter sauce1 cheese sauce4 ,peas--onion sauce1 quick mushroom or celery sauce4 ,potatoes--sour cream sauce1 cheese sauce4 ,spinach--lemon-butter sauce1 mock hollandaise sauce1 egg sauce4 ,sweetpotatoes--honey-orange sauce4 ,panned vegetables ,panning is a good way to cook cabbage1 carrots1 or corn4 ,for #f servings1 use #a quarts finely shredded cabbage or #a quart cut corn or thinly sliced carrots4 ,heat #a to #b tablespoons butter1 margarine1 meat drippings1 or oil in a heavy pan over moderate heat4 ,add vegetable and sprinkle with teaspoon salt4 ,add #c tablespoons water 7#f tablespoons for corn7 and cover pan tightly to hold in steam4 ,cook over low heat until vegetable is tender2 stir occasionally to prevent sticking4 ,cabbage will require #f to #h minutes1 carrots about #aj minutes1 and corn #ae to #ah minutes4 ,variation ,add finely chopped onion or onion juice before cooking4 ,or add bits of crumbled crisp bacon or diced ham to cooked vegetable4 ,spinach souffle #f servings #a package 7#aj ounces7 frozen chopped spinach #a tablespoon finely chopped onion cup fat or oil cup flour #a cups milk #a teaspoons salt teaspoon pepper #d eggs1 separated teaspoon cream of tartar ,cook spinach as directed on package1 but omit salt4 ,drain4 ,lightly brown onion in fat in a heavy #a-quart saucepan4 ,blend in flour4 ,slowly stir in milk4 ,bring to a boil1 stirring constantly4 ,reduce heat and cook #a minute more1 stirring constantly4 ,add salt1 pepper1 and spinach4 ,beat egg yolks slightly2 stir in a little of hot mixture4 ,then stir egg yolks into remaining hot mixture and cook #a minute more4 ,cool slightly4 ,add cream of tartar to egg whites and beat until stiff but not dry4 ,fold in spinach mixture4 ,pour into a greased #b-quart casserole4 ,set casserole in a pan of hot water4 ,bake at #cej ,f4 7moderate oven7 about #a hours4 ,souffle is done when a knife inserted in the center comes out clean4 ,broiled tomatoes #f servings #c large or #f small ripe tomatoes ,salt and pepper1 as desired #b teaspoons butter or margarine #b tablespoons fine dry breadcrumbs ,wash tomatoes2 cut off stem ends4 ,cut large tomatoes in #a-;inch slices2 cut small tomatoes in half crosswise4 ,place cut side up on broiler rack4 ,sprinkle with salt and pepper4 ,dot each slice with fat and sprinkle with breadcrumbs4 ,broil until tomatoes are soft and crumbs lightly browned1 #e to #g minutes4 ,sweetpotatoes in orange shells #f servings #c oranges #a can 7#a pound7 sweetpotatoes1 undrained #b tablespoons butter or margarine1 melted #c tablespoons brown sugar1 packed teaspoon salt cup flaked coconut #f miniature marshmallows ,squeeze oranges2 save juice4 ,remove membranes from orange shells4 ,mash sweetpotatoes4 ,blend in #c tablespoons orange juice1 fat1 brown sugar1 and salt4 ,stir in coconut4 ,spoon sweetpotato mixture into the orange shells4 ,place in a shallow baking pan4 ,bake at #cej ,f4 7moderate oven7 for #bj to #cj minutes1 or until lightly browned on top4 ,top with marshmallows and bake about #e minutes longer to melt and brown marshmallows4 ,hungarian cabbage #f servings #b slices bacon #b quarts coarsely shredded cabbage 7about #a pound7 teaspoon salt ,pepper1 as desired #b tablespoons vinegar #b tablespoons water ,fry bacon until crisp2 remove from pan4 ,add remaining ingredients to fat in pan4 ,cover tightly and cook over low heat1 stirring occasionally1 for #bj to #be minutes4 ,cabbage should be tender but crisp4 ,crumble bacon over top before serving4 ,stewed okra and tomatoes #f servings #a small onion1 chopped #b tablespoons fat or oil #a package 7#aj ounces7 frozen okra #a can 7#a pound7 tomatoes teaspoon salt teaspoon pepper ,cook onion in fat in saucepan over moderate heat until lightly browned4 ,add remaining ingredients and cook until okra is tender and mixture thickens1 #aj to #ae minutes4 ,stir occasionally to prevent sticking4 ,quick cauliflower au gratin #f servings #b packages 7#aj ounces each7 frozen cauliflower #a can 7#aj ounces7 condensed ,cheddar cheese soup #b tablespoons fine dry breadcrumbs #a teaspoon melted butter or margarine ,cook frozen cauliflower according to package directions4 ,drain cauliflower and place in a greased #a-quart casserole4 ,pour undiluted soup over cauliflower4 ,mix crumbs with fat and sprinkle over top4 ,bake at #cej ,f4 7moderate oven7 #bj to #cj minutes1 or until sauce bubbles and crumbs are brown4 ,,note3 ,two pounds of fresh cauliflower1 separated into small flowerets and cooked until tender1 can be used instead of frozen cauliflower4 ,variation ,quick spinach au gratin4--,use #b packages 7#aj ounces each7 frozen chopped spinach4 ,crumble #f slices crisp fried bacon over mixture before topping with crumb mixture4 ,lima bean creole #f servings #b packages 7#aj ounces each7 frozen lima beans #f slices bacon cup finely chopped onion #b tablespoons chopped green pepper teaspoon salt ,pepper1 as desired #b cups cooked or canned tomatoes ,cook beans as directed on package2 drain4 ,fry bacon2 drain on absorbent paper4 ,in #b tablespoons bacon drippings1 brown onion and green pepper4 ,crumble bacon4 ,add browned onion and green pepper1 bacon1 seasonings1 and tomatoes to beans4 ,cover and simmer gently #ae minutes4 ,variations ,green bean creole4--,use #b packages 7#aj ounces each7 frozen cut green beans instead of lima beans4 ,eggplant creole4--,use #a medium-size eggplant1 pared and cubed1 instead of beans4 ,do not cook eggplant before combining with other ingredients4 ,increase salt to #a teaspoon4 ,cook #ae to #bj minutes1 until eggplant is tender4 ,scalloped zucchini squash #f servings #f cups thinly sliced zucchini squash #a cup boiling water cup medium white sauce 7p4 #eg7 #b eggs1 beaten #a teaspoon salt teaspoon worcestershire sauce #a teaspoon finely chopped onion cup fine dry breadcrumbs #a tablespoon butter or margarine1 melted ,cook squash in boiling water until tender1 about #e minutes4 ,drain4 ,make white sauce4 ,stir a little hot white sauce into beaten eggs2 then gradually stir eggs into remaining sauce4 ,stir in salt1 worcestershire sauce1 onion1 and cooked squash4 ,put in a greased #a-quart casserole4 ,mix breadcrumbs with fat2 sprinkle over squash mixture4 ,bake at #cbe ,f4 7slow oven7 about #ce minutes4 ,ham-seasoned green beans #f servings #a pounds green beans1 broken into short pieces #b small onions1 quartered stalk celery1 sliced ,about #b ounces cooked ham1 cut into bite-sized pieces #b teaspoons salt ,pepper1 as desired cup water #a tablespoon butter or margarine ,place beans in a #b-quart saucepan4 ,add remaining ingredients4 ,simmer until beans are tender1 #ab to #bj minutes4 ,,note3 ,instead of fresh green beans1 use #b packages 7#aj ounces each7 frozen cut green beans4 ,harvard beets #f servings #c tablespoons cornstarch cup sugar teaspoon salt #a cups beet liquid 7or beet liquid plus water7 #b tablespoons vinegar #a tablespoons butter or margarine #c cups sliced cooked or canned beets ,mix cornstarch1 sugar1 and salt4 ,blend in beet liquid1 vinegar1 and fat4 ,cook over moderate heat1 stirring constantly1 until thickened4 ,add beets to sauce4 ,let stand #aj minutes1 if desired1 to blend flavors4 ,heat to serving temperature4 ,eggplant casserole #f servings #b cups pared1 cubed eggplant #b tablespoons finely chopped onion cup water #b eggs1 slightly beaten #b slices soft bread1 torn in very small pieces cup milk #a teaspoon salt ,pepper1 as desired #a cups shredded sharp ,cheddar cheese ,cook eggplant and onion in unsalted water until eggplant is tender1 about #g minutes2 drain4 ,combine all ingredients except cup cheese2 mix well4 ,pour into a greased #a-quart casserole4 ,bake uncovered at #cej ,f4 7moderate oven7 #be minutes4 ,sprinkle with remaining cheese and bake #e minutes longer4 ,glazed carrots #f servings #b tablespoons butter or margarine cup brown sugar1 packed #a tablespoon water #c cups cooked carrots1 cut in strips ,blend fat1 sugar1 and water in a heavy fry pan over low heat4 ,add carrots4 ,cook over low heat #e to #aj minutes1 turning carrots to coat all sides with sirup4 ,keep heat low to prevent scorching4 ,potato patties #f patties #b cups seasoned mashed potatoes #a egg or #b egg yolks1 slightly beaten #a tablespoon finely chopped onion #a tablespoon chopped green pepper #b tablespoons fat or oil ,combine all ingredients except fat2 mix well4 ,shape into six patties4 ,brown well in hot fat1 about #d minutes on each side4 ,,note3 ,leftover mashed potatoes or instant mashed potatoes1 prepared according to package directions1 may be used in this recipe4 ,stuffed baked potatoes #f servings #f medium-size baking potatoes #a package 7#c ounces7 cream cheese1 at room temperature cup milk #a teaspoon salt cup butter or margarine ,paprika ,rub potatoes with a little fat if soft skins are desired4 ,bake at #dbe ,f4 7hot oven7 #ej to #fj minutes1 or until potato is soft when pressed4 ,slash tops lengthwise and crosswise4 ,fold back flaps1 scoop out inside1 and mash thoroughly4 ,soften cream cheese and blend in milk1 salt1 and fat until smooth and creamy4 ,add cream cheese mixture gradually to hot potato1 blending thoroughly4 ,stuff skins with potato mixture4 ,sprinkle with paprika4 ,return to oven a few minutes to brown tops4 ,green bean-mushroom casserole #f servings #b packages 7#aj ounces each7 frozen cut green beans cup finely chopped onion cup water #a teaspoon salt #a can 7#aj ounces7 condensed cream of mushroom soup #a can 7#d ounces7 mushroom stems and pieces1 drained1 chopped cup canned french-fried onion rings ,cook beans and chopped onion in water with salt until beans are tender1 #ab to #ae minutes4 ,drain4 ,stir in undiluted soup and mushrooms4 ,pour into greased #a-quart casserole4 ,top with onion rings4 ,cover and bake at #cej ,f4 7moderate oven7 #cj minutes1 or until mixture is heated through and top is brown4 ,onions in mushroom sauce #f servings #a pounds small yellow onions #a cup water #a teaspoon salt #a can 7#aj ounces7 condensed cream of mushroom soup ,parsley ,peel and quarter onions4 ,leave very small onions whole4 ,simmer onions in salted water #ae to #bj minutes1 or until just tender4 ,drain4 ,add undiluted soup and simmer #aj to #ae minutes longer4 ,garnish with parsley before serving4 ,salads and ,salad ,dressings ,what better way to serve a variety of fruits1 vegetables1 even meats--than in a colorful salad8 ,as an appetizer1 a side dish1 a dessert1 or the main course of your meal1 a salad brings lots of goodness to your table4 ,salads can be light or hearty1 depending on the ingredients you choose4 ,summertime salads often feature a medley of fresh fruits4 ,tossed green salads are year-round favorites4 ,salads made from eggs and potatoes1 from seafoods1 and from meats and cheeses also deserve a place in your meal planning4 ,tips on salad making ,selecting top-quality fruits and vegetables is a good start toward a good salad4 ,fresh food has eye and taste appeal4 ,give salad foods the best care to avoid damage and to keep them fresh4 ,if you prepare salad ingredients ahead of time1 store them1 without dressing1 in the refrigerator4 ,if you plan to use unpeeled fruits or vegetables in a salad1 choose those with smooth1 tender1 colorful skins4 ,see page #ab for other pointers on selecting fresh fruits and vegetables4 ,you'll find suggestions for storing them on page #ad4 ,for appetite appeal ,chill ingredients before you mix your salad4 ,for tossed green salads1 tear greens into fairly large pieces4 ,this will give your salad more body4 ,always thoroughly drain the greens you use in salads4 ,vary your salad greens4 ,try chicory1 escarole1 endive1 kale1 spinach1 dandelion greens1 romaine1 watercress1 and chinese cabbage4 ,some salad fruits are likely to turn dark on standing2 dip these in a little citrus juice4 ,drain canned fruits and vegetables before you add them to a salad4 ,tips on dressings ,main-dish salads made with meat1 fish1 poultry1 eggs1 beans1 cheese1 or potatoes usually call for a mayonnaise-type dressing1 but some are good with french or italian dressing 7p4 #ec74 ,on vegetable salads and vegetable-fruit combinations1 try french1 italian1 thousand island1 or ,roquefort or blue cheese dressing 7p4 #ec74 ,fruit salads taste best with sweet dressings--sweet french1 orange-honey1 or celery seed dressing 7p4 #ec74 ,prevent sogginess and wilting by using just enough salad dressing to moisten ingredients4 ,add dressing to raw vegetable salads at the last minute unless your recipe calls for marinated vegetables4 ,salad go-togethers ,some salad combinations are traditional--lettuce and sliced tomatoes1 canned peaches and cottage cheese4 ,you can make a variety of salads by sometimes contrasting flavors and textures1 sometimes complementing them4 ,ingredients that go well together in salads are suggested below4 ,fruit salad combinations #f servings ,pare and section #b grapefruit and #c oranges4 ,for each salad arrange grapefruit and orange sections on a lettuce leaf2 garnish with a maraschino cherry half4 ,lightly mix #a cups each of cantaloup1 honeydew1 and watermelon balls or cubes4 ,serve on crisp salad greens4 ,allow about cup fruit per serving4 ,drain #a can 7#ac ounces7 pineapple tidbits2 combine with #c oranges1 pared and sectioned1 and #a banana1 sliced4 ,place on crisp salad greens and sprinkle with cup chopped walnuts4 ,allow about cup fruit per serving4 ,lightly mix #b cups cantaloup cubes2 cup fresh blueberries2 and #a large banana1 sliced4 ,serve on crisp salad greens2 allow about cup fruit per salad4 ,combine #d peaches1 peeled and sliced2 cup halved seedless grapes2 cup halved1 seeded ,tokay grapes2 and #a large banana1 sliced4 ,serve on crisp salad greens2 allow about cup fruit per serving4 ,vegetable salad combinations #f servings ,lightly toss together pound young spinach leaves1 torn in bite-size pieces2 #b green onions1 thinly sliced2 and #d crisp bacon strips1 crumbled4 ,garnish with #b hard-cooked eggs1 chopped4 ,lightly toss together #b carrots1 thinly sliced2 head raw cauliflower1 thinly sliced2 head lettuce1 torn in bite-size pieces2 cup chopped green pepper2 and #b tomatoes1 cut in wedges4 ,cook1 drain1 and chill #a package 7#aj ounces7 frozen mixed vegetables2 lightly toss together with head lettuce1 torn in bite-size pieces4 ,marinated vegetable salads #f servings ,asparagus spear salad4--,hard cook #b eggs2 chill4 ,drain #a can 7#a pound7 asparagus spears and marinate overnight in cup sweet french dressing 7p4 #ec74 ,for each salad arrange asparagus spears on a lettuce leaf1 top with a strip of canned pimiento1 and sprinkle with chopped hard-cooked egg4 ,cucumber and onion salad4--,score #b cucumbers with a fork2 pare first1 if desired4 ,slice thinly4 ,slice medium onion and separate it into rings4 ,marinate cucumber and onion slices #c to #d hours in cup sweet french dressing 7p4 #ec74 ,serve garnished with tomato wedges4 ,green bean salad4--,drain #a can 7#a pound7 cut green beans and #a can 7#h ounces7 cut wax beans4 ,thinly slice #a small onion and separate into rings4 ,toss beans and onion rings with cup chopped sweet red or green pepper4 ,marinate overnight in cup sweet french dressing 7p4 #ec74 ,three-bean salad4--,drain #h-ounce cans of green beans1 wax beans1 and kidney beans2 continue as directed for green bean salad4 ,creamy fruit salad #f servings #a package 7#c ounces7 cream cheese #a tablespoon sirup from canned mandarin oranges #a can 7#aa ounces7 mandarin orange sections1 drained #a can 7#ac ounces7 pineapple tidbits1 drained #a cup miniature marshmallows cup halved1 drained maraschino cherries ,lettuce ,beat cream cheese with liquid from mandarin oranges until creamy4 ,add oranges1 pineapple1 and marshmallows2 combine gently but thoroughly4 ,lightly fold in cherries4 ,chill4 ,serve in lettuce cups4 ,variation ,frozen fruit salad4--,blend cup mayonnaise with cream cheese and liquid before adding the fruits4 ,whip #a envelope of dessert topping mix as directed on package label4 ,fold whipped topping and cherries into the fruit mixture4 ,pour into a #a-quart mold and freeze overnight4 ,dip in warm water to unmold4 ,molded pineapple-carrot salad #f servings #a package 7#c ounces7 lemon-flavored gelatin #a cup shredded raw carrots #a can 7#aj ounces7 crushed pineapple1 drained cup raisins ,lettuce ,mayonnaise ,prepare gelatin according to package directions1 using pineapple sirup as part of the liquid4 ,chill until mixture is slightly thickened4 ,fold in carrots1 pineapple1 and raisins2 pour into a #a-quart mold4 ,chill until firm4 ,serve on lettuce2 top with mayonnaise if desired4 ,souffle meat salad #f servings #a package 7#c ounces7 lemon-flavored gelatin #a cup boiling water cup cold water cup salad dressing #b tablespoons vinegar teaspoon salt ,pepper1 as desired cup chopped celery #a tablespoon chopped parsley #a tablespoon grated onion #b cups chopped cooked meat ,salad greens ,dissolve gelatin in boiling water4 ,add cold water1 salad dressing1 vinegar1 salt1 and pepper4 ,beat until smooth4 ,chill until slightly thickened4 ,whip until fluffy4 ,fold in celery1 parsley1 onion1 and meat4 ,pour into a #a-quart mold4 ,chill until firm4 ,unmold on salad greens4 ,variations ,souffle poultry salad4--,use #b cups chopped cooked poultry as the meat4 ,souffle fish salad4--,use #b cups flaked canned or cooked fish as the meat4 ,menu suggestion ,serve with broiled tomatoes1 asparagus1 and have apple pie with cheese for dessert4 ,stuffed prune salad #f servings cup creamed cottage cheese #a to #b tablespoons milk1 if needed #a to #b teaspoons grated orange rind1 as desired cup chopped peanuts teaspoon salt 7if peanuts are unsalted7 #ah chilled1 pitted1 cooked prunes ,salad greens ,if cottage cheese is dry1 soften it with milk4 ,mix in orange rind1 #c tablespoons peanuts1 and salt2 stuff into prunes4 ,arrange prunes on salad greens and sprinkle with rest of peanuts4 ,luncheon chef salad bowl #f main-dish salads #b medium heads lettuce #h radishes1 thinly sliced #d green onions1 with tops1 thinly sliced #c large ripe tomatoes1 cut into #h wedges each #c cups cooked ham 7about #a pound71 cut into #a-;inch cubes #b cups coarsely shredded ,swiss cheese ,croutons 7p4 #ef7 ,salad dressing ,wash and drain lettuce4 ,reserve outer lettuce leaves2 tear remaining lettuce into bite-size pieces4 ,combine torn lettuce1 radishes1 and green onions2 toss lightly4 ,line #f individual salad bowls with lettuce leaves4 ,for each salad1 use #b cups lettuce mixture and top with #d tomato wedges1 cup ham cubes1 and cup shredded cheese4 ,top with croutons4 ,serve with dressing of your choice4 ,menu suggestion ,serve with garlic bread and have quick cherry cobbler for dessert4 ,coleslaw #f servings #a teaspoons salt teaspoon dry mustard ,white pepper1 as desired cup sugar #b tablespoons lemon juice #a tablespoon tarragon vinegar cup table cream #c cups coarsely shredded cabbage cup finely chopped green pepper #a tablespoon chopped pimiento cup finely chopped celery #b tablespoons finely chopped onion ,thoroughly mix all ingredients except vegetables4 ,combine vegetables2 mix well4 ,gently stir in the dressing4 ,chill before serving4 ,potato salad #f servings cup mayonnaise #a teaspoon dry mustard #b teaspoons salt #b tablespoons finely chopped onion #b tablespoons chopped green pepper cup finely chopped celery cup sweet pickle relish #a tablespoon chopped pimiento #f medium-size boiled potatoes1 diced #c hard-cooked eggs1 chopped ,combine ingredients except potatoes and eggs2 mix thoroughly4 ,pour this mixture over potatoes and mix gently4 ,add chopped eggs4 ,chill several hours before serving4 ,variation ,pea salad4--,use #a package 7#aj ounces7 frozen peas1 cooked and drained1 or #a can 7#a pound7 peas1 drained1 in place of potatoes4 ,reduce salt to #a teaspoon4 ,add #a cup process ,cheddar cheese cubes4 ,basic french dressing ,about #a cup cup salad oil #a tablespoon tarragon vinegar #b tablespoons lemon juice #a teaspoons salt teaspoon paprika teaspoon dry mustard ,white pepper1 as desired ,thoroughly mix all ingredients4 ,chill4 ,shake well just before serving4 ,variations ,sweet french dressing4--,increase vinegar to #b tablespoons and add cup sugar4 ,italian dressing4--,use teaspoon white pepper4 ,add cup finely chopped onion1 #a teaspoon finely chopped garlic1 #b tablespoons sugar1 cup catsup1 and teaspoon oregano4 ,refrigerate1 covered1 overnight to blend flavors4 ,strain to remove onion and garlic before serving4 ,about #a cups4 ,roquefort 7blue7 cheese dressing ,about #a cup #a cup mayonnaise #a package 7#d ounces7 ,roquefort or blue cheese1 crumbled #b tablespoons half-and-half or table cream teaspoon tabasco sauce ,mix all ingredients4 ,refrigerate until used4 ,orange-honey french dressing ,about #a cups cup orange juice frozen concentrate #a tablespoon vinegar cup honey teaspoon dry mustard teaspoon salt cup salad oil ,thoroughly mix all ingredients except salad oil4 ,add the oil slowly while beating constantly with rotary or electric beater4 ,refrigerate until used4 ,celery seed dressing ,about #a cup cup sugar #b tablespoons lemon juice #a tablespoon tarragon vinegar #a teaspoons salt teaspoon paprika teaspoon dry mustard #a teaspoon celery seed cup salad oil ,thoroughly mix all ingredients except salad oil4 ,add the oil slowly while beating constantly with rotary or electric beater4 ,refrigerate until used4 ,thousand island dressing ,about #b cups #a cup mayonnaise cup sweet pickle relish #b tablespoons chili sauce #a tablespoon chopped green pepper #a tablespoon finely chopped onion #a hard-cooked egg1 finely chopped ,mix all ingredients except the egg4 ,gently mix in the chopped egg4 ,refrigerate until used4 ,soups ,steaming hot1 hearty soups and chowders make delicious dishes for luncheon or supper4 ,when they contain substantial amounts of fish1 meat1 milk1 dry beans or peas1 they are filling enough to be the main part of your meal4 ,or you can serve soup with a salad or a sandwich4 ,turkey-vegetable soup #f servings #a small onion1 chopped #b tablespoons butter or margarine #b cups water #b chicken bouillon cubes #b cups cooked turkey1 diced cup celery tops and pieces #a cups diced potatoes #a cup diced carrots #b cups milk #b tablespoons flour #a teaspoon salt teaspoon pepper ,cook onion in fat until tender4 ,add water1 bouillon cubes1 turkey1 and vegetables4 ,boil gently1 covered1 until vegetables are tender4 ,stir a little of the milk into the flour until mixture is smooth2 add remaining milk1 salt1 and pepper4 ,add milk mixture to soup4 ,simmer1 stirring occasionally to prevent sticking1 until soup is slightly thickened4 ,variation ,chicken-vegetable soup4--,use chicken instead of turkey1 and chicken broth instead of water and bouillon cubes4 ,menu suggestion ,serve with a cucumber salad1 toast1 and cherry pie4 ,hearty vegetable soup #f servings #a cup cooked beef1 cut in small pieces #f cups beef broth #b cups fresh or canned tomatoes #a cup diced potatoes cup diced carrots cup sliced onion #c cups other uncooked vegetables 7green peas1 chopped cabbage1 diced celery1 cut green beans1 chopped green pepper1 sliced okra1 diced turnips1 cut corn7 #a teaspoons salt teaspoon pepper ,combine beef and broth in a large saucepan4 ,add remaining ingredients4 ,cook1 covered1 about #ce minutes1 or until vegetables are tender4 ,,notes3 ,in place of beef broth use #f beef bouillon cubes and #f cups water4 7,liquid from canned or cooked vegetables may replace some of the water47 ,canned or leftover vegetables may be used instead of uncooked vegetables4 ,add to soup during last few minutes of cooking4 ,menu suggestion ,serve with toasted cheese sandwiches and have fruit gelatin for dessert4 ,bean soup #f servings #a cups dry beans #g cups water ,ham pieces or ham bone #a small onion1 chopped #b celery stalks1 chopped #a teaspoon salt teaspoon pepper ,boil beans in the water for #b minutes2 remove from heat4 ,let soak in cooking water #a hour1 or overnight if preferred4 ,add remaining ingredients4 ,simmer1 covered1 until beans are soft1 about #b to #c hours4 ,remove ham bone and partially mash beans before serving soup4 ,menu suggestion ,serve with coleslaw1 cornbread1 and apple pie with cheese4 ,new ,england fish chowder #f servings #a pound fish fillets or steaks1 fresh or frozen #b tablespoons chopped bacon or salt pork cup chopped onion #b cups diced potatoes #a cups boiling water #a teaspoon salt ,pepper1 as desired #b cups milk #a tablespoon butter ,chopped parsley ,thaw frozen fish4 ,remove skin and bones4 ,cut fish into #a-;inch pieces4 ,fry bacon or salt pork in a #c-quart saucepan until crisp4 ,add onion and cook until tender4 ,add potatoes1 water1 salt1 pepper1 and fish4 ,cover2 simmer #ae to #bj minutes1 or until potatoes are tender4 ,add milk and butter4 ,heat4 ,garnish with parsley4 ,menu suggestion ,serve with crackers1 fruit salad1 and chocolate cake4 ,manhattan fish chowder #f servings #a pound fish fillets or steaks1 fresh or frozen cup chopped bacon or salt pork cup chopped onion #b cups boiling water #a can 7#a pound7 tomatoes #a cup diced potatoes cup diced carrots cup chopped celery cup catsup #a tablespoon worcestershire sauce #a teaspoon salt teaspoon pepper teaspoon thyme ,chopped parsley ,thaw frozen fish4 ,remove skin and bones4 ,cut fish into #a-;inch pieces4 ,fry bacon or salt pork in a #c-quart saucepan until crisp4 ,add onion and cook until tender4 ,add water1 vegetables1 catsup1 and seasonings except parsley4 ,cover and simmer #dj to #de minutes1 or until vegetables are tender4 ,add fish4 ,cover and simmer about #aj minutes longer1 or until fish flake easily when tested with a fork4 ,garnish with parsley4 ,menu suggestion ,serve with marinated green bean salad1 peaches1 and oatmeal cookies4 ,croutons #f servings #c slices bread #b tablespoons softened butter or margarine teaspoon garlic salt ,paprika ,trim crusts from bread4 ,blend butter or margarine with garlic salt2 spread on both sides of bread4 ,cut bread into cubes2 place them on baking sheet and sprinkle with paprika4 ,bake at #cjj ,f4 7slow oven7 until crisp and golden brown1 about #bj to #cj minutes4 ,serve on soups or salads or as a soup accompaniment4 ,variation ,cheese croutons4--,mix bread cubes lightly with cup grated ,parmesan cheese before placing on baking sheet4 ,creamy potato soup #f servings #e cups raw diced potatoes cup finely chopped onion #a cups water #c cups potato cooking liquid and milk #b tablespoons butter or margarine #b teaspoons salt ,pepper1 as desired ,paprika or chopped parsley ,cook potatoes and onion in water in a covered saucepan until potatoes are tender1 about #ae minutes4 ,drain and mash potatoes2 save cooking liquid4 ,measure liquid2 add enough milk to make #c cups4 ,slowly stir liquid into potatoes2 add fat and seasonings4 ,simmer a few minutes to blend flavors4 ,garnish with paprika or parsley4 ,menu suggestion ,serve with tossed vegetable salad1 cheese muffins1 and fresh fruit4 ,cream of broccoli soup #f servings #a package 7#aj ounces7 frozen chopped broccoli #a tablespoon finely chopped onion cup flour #c cups vegetable cooking liquid and milk #a tablespoon butter or margarine #a teaspoons salt ,pepper1 as desired #a hard-cooked egg1 sliced1 if desired ,cook broccoli according to package directions1 but omit salt and add onion4 ,drain2 save cooking liquid4 ,mix flour with part of milk mixture until smooth4 ,add remaining liquid to broccoli4 ,stir in flour mixture1 fat1 and seasonings4 ,cook over moderate heat1 stirring occasionally1 until soup is slightly thickened and flavors are blended4 ,garnish with slices of hard-cooked egg1 if desired4 ,serve with croutons 7see recipe on this page74 ,menu suggestion ,serve with meat sandwiches and baked apples4 ,sauces and ,gravies ,sauces and gravies are not difficult if you begin with these basic recipes4 ,as you become more expert1 you can develop your own variations4 ,white sauce #a cup ,thin ,medium ,thick ,fat 7tablespoons7 #a #a or #b #b or #c ,flour 7tablespoons7 #a #b #c or #d ,salt 7teaspoon7 ,milk 7cup7 #a #a #a ,melt butter1 margarine1 or other fat in heavy saucepan4 ,blend in flour until smooth4 ,add salt4 ,add milk slowly1 stirring rapidly to prevent lumping4 ,bring mixture to a boil1 stirring constantly4 ,reduce heat and cook #a minute1 stirring constantly4 ,remove from heat4 ,thin white sauce is used in cream soup1 gravy1 and in creamed and scalloped vegetables1 eggs1 fish1 and meat4 ,medium white sauce is also used in gravy and in creamed and scalloped vegetables1 eggs1 fish1 and meat4 ,thick white sauce is used in hollandaise sauce and as a binder for croquettes and souffles4 ,variations ,cheese sauce4--,add #a cup of finely grated cheese to #a cup hot white sauce1 either thin or medium4 ,stir until cheese is melted1 taking care not to overcook4 ,egg sauce4--,to #a cup of hot medium white sauce add3 #c chopped1 hard-cooked eggs2 #a tablespoon lemon juice2 a few drops of yellow food coloring1 if desired4 ,stir4 ,onion sauce4--,use proportions for medium white sauce4 ,brown cup of finely chopped onion in fat before adding flour2 then continue as directed above4 ,add white pepper1 as desired4 ,gravy ,for a thin gravy use #a tablespoon each of flour and fat or drippings to each cup of liquid2 for a medium gravy use #b tablespoons of flour and #a or #b tablespoons of fat or drippings1 as desired4 ,if drippings are scant1 add a bouillon cube or a little meat extract to the liquid4 ,,method #a4--,use with fat or with drippings containing only fat and browned crusty bits4 ,measure fat or drippings4 ,stir flour into fat2 brown over low heat4 ,add liquid slowly1 stirring constantly4 ,cook until thickened1 stirring occasionally4 ,season to taste4 ,,method #b4--,use with fat or drippings containing a considerable amount of liquid4 ,measure drippings2 if necessary add water to make desired amount of liquid4 ,heat4 ,combine flour with an equal amount of cold water by stirring or shaking until smooth4 ,stir slowly into hot liquid4 ,cook until thickened1 stirring occasionally4 ,season to taste4 ,tartar sauce ,about cup cup mayonnaise or salad dressing #a tablespoon chopped olives #a tablespoon chopped onion #a tablespoon chopped parsley #a tablespoon chopped sweet pickle ,combine all ingredients and mix well4 ,chill4 ,serve with fish4 ,honey-orange sauce ,about #a cup cup honey #a tablespoon cornstarch #a teaspoon grated orange rind cup orange juice cup water #b tablespoons butter or margarine ,combine honey1 cornstarch1 and orange rind in a heavy saucepan4 ,stir in orange juice and water4 ,bring to a boil2 add fat and blend well4 ,cool slightly4 7,sauce thickens as it cools47 ,can be spooned over warm gingerbread or other desserts4 ,sour cream sauce ,about #a cup #a cup sour cream #a tablespoon chopped fresh or frozen chives or green onion tops teaspoon salt #c drops worcestershire sauce ,white pepper1 as desired ,combine all ingredients thoroughly at least #b hours before serving4 ,refrigerate4 ,serve at room temperature or slightly chilled4 ,can be served with broccoli or baked potatoes4 ,quick vegetable sauce ,about #b cups #a can 7#aj ounces7 condensed cream of vegetable1 celery1 or mushroom soup cup half-and-half or table cream ,combine ingredients and heat4 ,serve over vegetables1 meats1 or fish4 ,mock hollandaise sauce ,about #a cup #a cup thick white sauce1 made with #c tablespoons flour and #c tablespoons fat 7p4 #eg7 #b egg yolks1 slightly beaten #b tablespoons lemon juice ,make #a cup of thick white sauce4 ,add a little hot white sauce to beaten egg yolks2 then stir egg mixture into remaining white sauce4 ,cook #a minute over low heat4 ,stir in lemon juice4 ,serve immediately4 ,can be served with asparagus1 broccoli1 or spinach4 ,,note3 ,use yolks from clean1 sound-shelled eggs in this recipe4 ,lemon-butter sauce ,about cup cup melted butter or margarine teaspoon salt teaspoon paprika #a tablespoon lemon juice #b teaspoons prepared horseradish ,mix all ingredients well4 ,serve hot over vegetables or fish4 ,breads and ,sandwiches ,hot breads ,bake a batch of homemade bread or yeast rolls1 and watch tired appetites perk up4 ,surprise your family with hot biscuits or muffins4 ,for a leisurely ,sunday breakfast1 make waffles or pancakes4 ,before using the recipes for breads1 see the section on ingredients and measurements 7p4 #af74 ,yeast rolls #ah to #bd rolls #a package active dry yeast or #a cake compressed yeast cup warm water 7about #aaj ,f47 cup hot milk cup shortening or oil cup sugar #a teaspoons salt #a egg ,about #d cups flour ,dissolve yeast in water4 ,mix milk1 fat1 sugar1 and salt in a large mixing bowl4 ,cool to lukewarm4 ,stir in egg and yeast4 ,add #b cups flour and beat until smooth4 ,gradually stir in more flour until dough leaves sides of bowl4 ,turn dough out onto lightly floured surface and knead until dough is smooth and elastic4 ,place in a lightly greased bowl and turn over once to grease upper side of dough4 ,cover and let rise in a warm place 7#hj to #he ,f47 until almost double in bulk1 #a to #a hours4 ,dough should rise until a light touch leaves a slight depression4 ,press the dough down into the bowl to remove air bubbles4 ,to make plain rolls1 divide dough into small pieces and roll into balls about #a inches in diameter4 ,place in a shallow greased pan with sides touching--or #a inch apart if you prefer crusty sides4 ,cover loosely and let rise in a warm place until double in bulk1 #de minutes to #a hour4 ,bake at #djj ,f4 7hot oven7 #ae to #bj minutes4 ,brush rolls with melted butter or margarine after removing them from the oven4 ,variations ,crescent rolls4--,divide dough into three portions4 ,on a lightly floured surface1 roll out each portion into a circle about #aj inches in diameter4 ,brush with melted butter or margarine4 ,cut each circle into #f wedges2 roll wedges up tightly1 beginning at wide end4 ,place on greased baking sheet with points down2 curve ends to form crescents4 ,let rise and bake4 ,cinnamon-nut rolls4--,roll dough out on lightly floured surface into a rectangle about -inch thick4 ,brush with melted butter or margarine4 ,sprinkle with a mixture of cup sugar and #b teaspoons cinnamon4 ,press cup chopped nuts into dough4 ,roll as for jelly roll2 seal edge4 ,cut into -inch slices4 ,place close together1 cut side down1 in a greased shallow baking pan4 ,let rise and bake4 ,cloverleaf rolls4--,divide dough into very small pieces and roll into balls about inch in diameter4 ,dip each ball in melted butter or margarine and place three balls together in a greased muffin tin4 ,let rise and bake4 ,biscuits #ab biscuits #b cups flour #a tablespoon baking powder #a teaspoon salt cup shortening ,about cup milk ,mix dry ingredients thoroughly4 ,mix in fat only until mixture is crumbly4 ,add most of the milk and stir to mix4 ,add more milk as needed to make a dough that is soft but not too sticky to knead4 ,knead dough gently on a lightly floured surface #aj to #ab times4 ,form into a ball4 ,pat or roll dough to - to -inch thickness4 ,cut with a floured biscuit cutter or cut into squares with a knife4 ,place on an ungreased baking sheet--#a inch apart for crusty biscuits2 together for softer biscuits4 ,bake at #dej ,f4 7very hot oven7 #ab to #ae minutes1 or until golden brown4 ,variations ,cheese biscuits4--,combine cup shredded sharp or extra sharp cheese with dry ingredients before adding fat4 ,sweet biscuits or shortcake4--,combine #a tablespoon sugar with dry ingredients4 ,use cup butter or margarine for fat4 ,reduce milk to cup4 ,bake at #dbe ,f4 7hot oven7 #aj to #ae minutes4 ,popovers #ab popovers #c eggs #a cup milk #b tablespoons melted fat or oil #a cup flour teaspoon salt ,grease muffin tins and place them in an oven that is preheating at #dej ,f4 7very hot74 ,beat eggs well in a large mixing bowl4 ,add milk and fat4 ,mix flour and salt2 add to liquid mixture4 ,beat until smooth4 ,fill hot muffin tins half full of batter4 ,bake at #dej ,f4 #ae minutes2 reduce heat to #cge ,f4 7moderate oven7 and bake #aj minutes longer4 ,do not open oven door during baking4 ,immediately after baking1 insert a paring knife through the top of each popover to allow steam to escape4 ,cornbread #f servings #a cup yellow cornmeal #a cup flour #d teaspoons baking powder or cup sugar1 as desired teaspoon salt #a cup milk #a egg1 beaten cup melted shortening or oil ,mix dry ingredients thoroughly4 ,combine milk and egg2 stir in fat4 ,add liquid to dry ingredients2 stir only enough to mix4 ,pour batter into a greased #h- by #h- by #b-;inch baking pan4 ,bake at #djj ,f4 7hot oven7 about #be minutes1 or until lightly browned4 ,variation ,corn muffins4--,fill greased muffin tins half full of batter4 ,bake at #djj ,f4 7hot oven7 about #bj minutes4 ,makes #ab muffins4 ,spoonbread #f servings #c cups milk #a cup cornmeal #a teaspoons salt #b tablespoons butter or margarine #d egg yolks1 beaten #d egg whites ,combine milk1 cornmeal1 and salt4 ,cook over low heat1 stirring constantly1 until thickened1 about #ae minutes4 ,mix in fat4 ,cool to lukewarm4 ,stir in egg yolks4 ,beat egg whites until stiff1 but not dry4 ,fold into mixture2 pour into greased #a-quart casserole4 ,bake at #djj ,f4 7hot oven7 for #ce to #dj minutes or until set4 ,serve immediately4 ,muffins #ab muffins #a egg #a cup milk cup oil or melted shortening #b cups flour #a tablespoon baking powder #a teaspoon salt cup sugar ,beat egg until yolk and white are well blended4 ,blend in milk and fat4 ,mix dry ingredients thoroughly4 ,add liquid and stir until dry ingredients are barely moistened4 ,do not overmix4 ,batter should be lumpy4 ,fill greased muffin tins half full of batter4 ,bake at #djj ,f4 7hot oven7 #bj to #be minutes4 ,variations ,blueberry muffins4--,increase sugar to cup4 ,lightly blend in cup fresh or drained canned blueberries when combining liquid and dry ingredients4 ,do not crush berries4 ,bran muffins4--,reduce flour to #a cups4 ,mix #b cups bran flakes or raisin bran cereal with dry ingredients before adding liquid4 ,oatmeal-raisin muffins4--,reduce flour to #a cups4 ,mix #a cup quick-cooking rolled oats and cup raisins with dry ingredients before adding liquid4 ,nut bread #a loaf cup sugar cup shortening #b eggs #b cups flour #c teaspoons baking powder teaspoon salt #a cup orange juice or milk teaspoon vanilla cup chopped nuts ,beat sugar1 shortening1 and eggs until creamy4 ,mix flour1 baking powder1 and salt thoroughly4 ,stir into egg mixture alternately with liquid and vanilla2 stir nuts into last portion of flour mixture before blending it into batter4 ,pour into greased #i- by #e- by #c-;inch loafpan4 ,bake at #cej ,f4 7moderate oven7 #ej to #fj minutes1 or until no batter clings to toothpick inserted in center of loaf4 ,remove from pan and cool on rack4 ,quick coffee cake #f servings #c tablespoons softened butter or margarine cup granulated sugar #a egg #a cup flour #a teaspoons baking powder teaspoon salt cup milk teaspoon vanilla cup brown sugar1 packed teaspoon cinnamon #b tablespoons butter or margarine ,mix #c tablespoons fat with granulated sugar4 ,add egg and beat until creamy4 ,mix flour1 baking powder1 and salt thoroughly2 add to sugar mixture alternately with milk4 ,add vanilla4 ,spread batter evenly in a greased #h-;inch square baking pan4 ,mix brown sugar and cinnamon and sprinkle over batter4 ,dot with #b tablespoons fat4 ,bake at #cej ,f4 7moderate oven7 #be to #cj minutes4 ,pancakes ,about #ab pancakes1 #d inches in diameter #b cups flour #d teaspoons baking powder #a teaspoon salt #b tablespoons sugar #a egg1 well beaten #a cups milk cup oil or melted fat ,heat griddle while mixing batter4 ,when griddle is hot enough1 drops of water sprinkled on it will bounce4 ,mix dry ingredients thoroughly4 ,combine egg with milk and fat4 ,add to dry ingredients and stir only until combined4 ,batter will be lumpy4 ,for each pancake1 pour about cup batter onto hot griddle4 ,cook until edges become slightly dry and bubbles form on top4 ,turn and brown the other side4 ,variation ,waffles4--,increase eggs to #c4 ,pour batter into hot waffle iron and bake until steaming has almost stopped4 ,,note3 ,for a lighter-textured waffle1 beat egg whites separately until stiff but not dry4 ,fold into waffle batter4 ,sandwiches ,sandwiches play many roles in family fare4 ,you can make them fancy for teas and parties--light for snacks--or hearty for the main course at lunch or supper4 ,spread sandwich fillings generously1 all the way to the edge of the bread4 ,fillings should be moist1 but not wet4 ,experiment with new fillings1 and with different kinds of bread4 ,bacon-cheese sandwiches #f servings #f slices bacon #f slices bread #f slices 7#a ounce each7 cheese ,cut bacon slices into halves crosswise2 fry until most of fat has cooked out4 ,preheat oven with broiler pan and rack in place4 ,put a slice of cheese on each bread slice4 ,top with partly cooked bacon4 ,place sandwiches under broiler to lightly brown bacon and melt cheese4 ,barbecued beef sandwiches #f servings #a pounds ground beef #a cup chopped onion #a cup chopped celery #a can 7#h ounces7 spanish-style tomato sauce cup catsup #b tablespoons brown sugar1 packed #b tablespoons vinegar #b tablespoons barbecue sauce #a tablespoon worcestershire sauce #a tablespoon prepared mustard #b teaspoons salt ,pepper1 as desired #f hamburger buns ,crumble beef into saucepan and brown lightly4 ,drain off excess fat4 ,mix in onion and celery4 ,combine tomato sauce1 catsup1 brown sugar1 vinegar1 barbecue sauce1 and seasonings4 ,pour over meat1 cover pan1 and simmer barbecue #a to #b hours1 or until flavors are well blended4 ,spoon beef mixture over buns4 ,fish-cheeseburgers #f servings #f frozen fried fish portions or #ab frozen fried fish sticks #f buttered hamburger buns #f tablespoons chili sauce #f slices 7#a ounce each7 cheese ,place frozen fried fish portions or fish sticks in a single layer on a well-greased baking sheet4 ,bake at #djj ,f4 7hot oven7 #ae to #bj minutes1 or until heated through4 ,place #a fish portion or #b fish sticks on bottom half of each bun on a baking sheet4 ,top each sandwich with #a tablespoon chili sauce1 a slice of cheese1 and other half of bun4 ,bake at #cej ,f4 7moderate oven7 #h to #aj minutes1 or until cheese melts4 ,meat salad sandwiches #f servings #b cups ground cooked meat cup mayonnaise or salad dressing cup pickle relish teaspoon salt 7omit when ham is used7 ,pepper1 as desired #ab slices bread ,softened butter or margarine ,combine meat1 salad dressing1 relish1 and seasonings2 mix well4 ,chill4 ,spread bread with butter or margarine4 ,then spread #f slices with meat mixture and top each with second slice of bread4 ,variations ,grilled open-face sandwiches4--,use #f slices bread4 ,toast bread on one side under broiler4 ,spread untoasted side of the bread with butter or margarine and meat mixture4 ,broil sandwiches until meat browns slightly4 ,serve piping hot4 ,poultry salad sandwiches4--,use #b cups of ground cooked poultry as the meat4 ,desserts ,dessert adds a touch that gives a good dinner its final1 satisfying note4 ,before using the dessert recipes in this bulletin1 refer to the section on ingredients and measurements 7p4 #af74 ,cake recipes in this publication generally need to be adapted for use in high-altitude areas4 ,write to your ,state ,experiment ,station or contact your county extension agent for information on baking cakes in your area4 ,for pies and cakes1 use pans of the size specified4 ,to grease pans for cakes1 coat lightly with unsalted fat or oil4 ,then sprinkle lightly with a little flour4 ,tip pan from side to side to coat evenly2 then shake out excess flour4 ,in recipes that call for greased and floured cakepans1 you may use a wax paper lining if you prefer4 ,cut wax paper to fit the bottom of the pan4 ,then grease the paper lightly4 ,pastry #h- or #i-;inch pastry shell #a cup flour teaspoon salt cup shortening ,about #b tablespoons cold water ,mix flour and salt thoroughly4 ,mix in fat only until mixture is crumbly4 ,add a little water at a time1 blending lightly4 ,dough should be just moist enough to cling together when pressed4 ,shape dough into a ball4 ,roll out on a lightly floured surface or between two sheets of waxed paper4 ,fit carefully into piepan4 ,lift edges and smooth out air bubbles4 ,for baked pastry shell1 trim pastry1 leaving about #a inch around the edge4 ,fold edge under and shape into an upright rim4 ,prick bottom and sides well with a fork4 ,bake at #dej ,f4 7very hot oven7 #ab to #ae minutes1 or until golden brown4 ,variation ,two-crust pie4--,double the recipe4 ,form dough into two balls1 one slightly larger than the other4 ,roll out larger ball of dough and fit into piepan4 ,roll out remaining dough for top crust2 make several slits in crust to let steam escape during baking4 ,put filling into pastry-lined pan4 ,top with second crust4 ,fold edges of crusts under and press together to seal4 ,bake as directed in pie recipe4 ,apple pie #h-;inch pie1 #f servings ,pastry for #b-;crust #h-;inch pie 7above7 #e cups pared1 sliced tart apples cup sugar #a tablespoon cornstarch teaspoon cinnamon #a or #b tablespoons butter or margarine1 if desired ,prepare unbaked pastry4 ,mix dry ingredients lightly with apples in a bowl4 ,put filling into pastry-lined pan4 ,dot with fat1 if desired4 ,top with second crust4 ,bake at #djj ,f4 7hot oven7 for #dj to #fj minutes1 or until filling bubbles and the crust is golden brown4 ,,note3 ,if fruit is sweet1 decrease amount of sugar2 if unusually tart1 increase sugar4 ,variations ,blueberry pie4--,use #c cups fresh blueberries instead of apples4 ,omit cinnamon and increase cornstarch to #c tablespoons4 ,sprinkle fruit with #b tablespoons lemon juice4 ,bake #ej to #fj minutes4 ,cherry pie4--,instead of apples1 use #a can 7#a pound7 pitted red sour cherries1 water pack4 ,do not drain4 ,omit cinnamon4 ,increase cornstarch to #b tablespoons4 ,add teaspoon almond extract and a few drops of red food coloring1 if desired4 ,bake #dj to #de minutes4 ,peach pie4--,use #c cups fresh sliced peaches instead of apples4 ,use only teaspoon cinnamon4 ,bake #dj to #ej minutes4 ,vanilla cream pie #h-;inch pie1 #f servings #a #h-;inch pastry shell 7p4 #fd7 #c tablespoons cornstarch cup sugar teaspoon salt #b cups milk #b egg yolks1 beaten #b tablespoons butter or margarine #a teaspoon vanilla cup whipping cream #a tablespoon confectioner's sugar ,prepare1 bake1 and cool pastry shell4 ,mix cornstarch1 sugar1 and salt in heavy saucepan4 ,gradually stir in milk4 ,cook over moderate heat1 stirring constantly1 until thickened4 ,simmer #a minute longer4 ,stir a little of the hot mixture into egg yolks2 then stir yolks into remaining hot mixture4 ,cook #a minute longer1 stirring constantly4 ,stir in fat and vanilla4 ,set saucepan in cold water to cool4 ,stir frequently4 ,change water occasionally4 ,pour filling into pastry shell4 ,chill thoroughly4 ,before serving1 whip cream until stiff and beat in confectioner's sugar4 ,spread over pie4 ,,notes3 ,use only clean1 sound-shelled eggs in this recipe4 ,use whipped dessert topping instead of whipped cream1 if desired4 ,variations ,coconut cream pie4--,stir to #a cup shredded coconut1 as desired1 into the hot filling with fat and vanilla4 ,banana cream pie4--,slice #b bananas into pie shell before adding filling4 ,chocolate cream pie4--,increase sugar to cup4 ,cut #a ounces bitter chocolate into cream filling after adding milk4 ,graham cracker crust #h- or #i-;inch pie cup butter or margarine #b tablespoons sugar #a cups graham cracker crumbs ,stir fat and sugar together in a saucepan over low heat until fat is melted4 ,blend in cracker crumbs4 ,press evenly into piepan4 ,chill4 ,pecan pie #i-;inch pie1 #h servings #a unbaked #i-;inch pastry shell 7p4 #fd7 #a cup pecan halves #c eggs1 beaten cup sugar #a cup dark corn sirup teaspoon salt #a teaspoon vanilla cup melted butter or margarine ,prepare unbaked pastry shell4 ,spread nuts in bottom of pastry shell4 ,combine remaining ingredients and pour over nuts4 ,bake at #cge ,f4 7moderate oven7 #cj to #dj minutes1 or until the filling appears set when the pie is gently moved4 ,pumpkin pie #h-;inch pie1 #f servings #a unbaked #h-;inch pastry shell 7p4 #fd7 #a cup canned pumpkin teaspoon cinnamon teaspoon ginger teaspoon nutmeg teaspoon cloves #a cup milk1 half-and-half1 or evaporated milk cup sugar #a egg1 slightly beaten teaspoon salt ,prepare unbaked pastry shell4 ,blend pumpkin and spices thoroughly4 ,stir in remaining ingredients2 mix well4 ,pour into pastry shell4 ,bake at #djj ,f4 7hot oven7 about #a hour4 ,pie is done when a table knife inserted in center comes out clean4 ,filling may be soft but will set on cooling4 ,quick meringue-topped pie #h-;inch pie1 #f servings #a baked #h-;inch pastry shell 7p4 #fd7 #a package 7#c to #d ounces7 pudding and pie filling mix1 any flavor #b egg whites teaspoon salt cup sugar ,prepare pastry shell4 ,make pie filling according to package directions4 ,cool filling slightly2 then pour into baked pastry shell4 ,beat egg whites until foamy4 ,add salt and beat until soft peaks form4 ,add sugar gradually1 beating constantly1 and continue beating until stiff peaks form4 ,pile meringue on pie while filling is still warm4 ,bake at #cej ,f4 7moderate oven7 #ae to #bj minutes1 or until lightly browned4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,lemon chiffon pie #h-;inch pie1 #f servings #a #h-;inch graham cracker crust 7p4 #fe7 or baked pastry shell 7p4 #fd7 #a tablespoon unflavored gelatin cup cold water #c egg yolks cup lemon juice teaspoon grated lemon rind cup sugar #c egg whites teaspoon salt ,prepare graham cracker crust or pastry shell4 ,soften gelatin in cold water4 ,beat egg yolks slightly4 ,add juice1 rind1 and half the sugar4 ,cook over low heat1 stirring constantly1 until mixture begins to thicken1 #aj to #ae minutes4 ,add gelatin2 stir until dissolved4 ,chill until mixture begins to thicken4 ,beat egg whites until foamy4 ,add salt and beat until soft peaks form4 ,slowly add remaining sugar1 beating constantly until stiff4 ,fold into chilled mixture4 ,pour into crust and chill until firm4 ,,note3 ,use only clean1 sound-shelled eggs in this recipe4 ,variation ,lime chiffon pie4--,use cup lime juice and teaspoon grated lime rind in place of lemon4 ,add a few drops of green food coloring to dissolved gelatin before chilling4 ,fruit delight pie #i-;inch pie1 #h servings #a #i-;inch graham cracker crust 7p4 #fe7 #a envelope whipped dessert topping mix #a package 7#h ounces7 cream cheese1 at room temperature cup confectioner's sugar teaspoon vanilla cup chopped pecans #a cup canned blueberry1 peach1 or cherry pie filling ,make graham cracker crust4 ,prepare whipped dessert topping according to package directions4 ,beat in cream cheese1 sugar1 and vanilla until smooth4 ,stir in nuts4 ,pour into pie shell4 ,top with pie filling4 ,chill at least #c hours before serving4 ,spiced prune cake ,two #h- or #i-;inch layers #a package spice cake mix 7for #b-layer cake7 #a cups drained1 pitted1 and chopped cooked prunes ,prepare cake batter according to package directions4 ,thoroughly mix prunes into cake batter4 ,pour batter into two greased and floured #h- or #i-;inch layer cakepans4 ,bake according to package directions but increase baking time by #aj minutes4 ,cool cake a few minutes before removing from the pans4 ,when cool1 frost with creamy white frosting 7p4 #fi74 ,velvety white cake ,two #h-;inch layers #b cups cake flour #a cups sugar #a tablespoon baking powder #a teaspoon salt cup softened butter or margarine or shortening #a cup milk #d egg whites1 unbeaten #a teaspoon vanilla teaspoon almond extract1 if desired ,mix dry ingredients well4 ,add fat and half of the milk2 beat until creamy4 ,add remaining milk1 egg whites1 and flavoring2 beat until creamy4 ,pour into two #h-;inch greased and floured layer cakepans4 ,bake at #cge ,f4 7moderate oven7 #be to #cj minutes1 or until the cake surface springs back when touched lightly4 ,cool cake for a few minutes before removing from the pans4 ,when cool1 frost as desired4 ,gingerbread #f to #i servings cup shortening cup brown sugar1 packed #a egg cup molasses #a cups flour teaspoon salt teaspoon baking soda teaspoon ginger teaspoon cinnamon cup boiling water ,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 a greased #h- by #h- by #b-;inch baking pan4 ,bake at #cej ,f4 7moderate oven7 #ce to #dj minutes4 ,serve warm4 ,upside-down cake #f servings #b tablespoons butter or margarine cup brown sugar1 packed #f drained canned peach halves #f drained maraschino cherries1 halved #ab pecan halves #a recipe quick coffee cake batter 7p4 #fb7 ,melt fat in a #i-;inch layer cakepan over low heat4 ,sprinkle brown sugar over fat4 ,arrange fruit and nuts in sugar mixture4 ,prepare coffee cake batter and pour over fruit2 spread evenly4 ,bake at #cej ,f4 7moderate oven7 #cj to #dj minutes4 ,loosen cake from sides of pan and invert on serving plate4 ,allow to cool #e minutes before removing pan4 ,variations ,use #ab canned apricot halves or #f canned pineapple slices or #a cup of drained canned crushed pineapple for the fruit4 ,timesaver ,instead of quick coffee cake batter1 use a #a-layer package of cake mix1 prepared by package directions4 ,cherry cobbler #f servings recipe sweet biscuit dough 7p4 #fj7 cup sugar #b tablespoons cornstarch #a can 7#a pound7 pitted red sour cherries1 water pack teaspoon almond extract ,few drops red food coloring #a tablespoon butter or margarine ,make biscuit dough but do not roll out4 ,blend sugar and cornstarch in a #a-quart saucepan4 ,gradually stir in cherries4 ,cook over moderate heat until thickened and clear1 stirring constantly4 ,remove from heat4 ,add flavoring1 food coloring1 and fat4 ,pour into a #a-quart casserole4 ,drop biscuit dough by spoonfuls onto hot cherry mixture4 ,bake at #dbe ,f4 7hot oven7 #ae to #bj minutes1 or until filling bubbles and topping is lightly browned4 ,timesaver ,quick cherry cobbler4--,use #a can 7#a pound #e ounces7 cherry pie filling4 ,heat to boiling and stir in #a tablespoon butter or margarine4 ,for biscuit topping1 combine #a cup packaged biscuit mix and #a tablespoon sugar4 ,add cup milk and #a tablespoon melted butter or margarine2 stir until moistened4 ,drop by spoonfuls onto hot cherry filling and bake as directed4 ,chocolate cake ,two #h-;inch layers #a cups cake flour #a cups sugar #a teaspoon salt #a teaspoon baking soda cup softened butter or margarine #a cup milk #a teaspoon vanilla #b eggs #b or #c ounces 7#b or #c squares7 unsweetened chocolate1 melted ,mix dry ingredients well4 ,add fat and half of the milk2 beat until creamy4 ,mix in remaining milk1 vanilla1 and eggs4 ,add chocolate2 beat until creamy4 ,pour into two #h-;inch greased and floured layer cake pans4 ,bake at #cej ,f4 7moderate oven7 #cj to #ce minutes1 or until the cake surface springs back when touched lightly4 ,cool cake a few minutes before removing from the pans4 ,when cool1 frost with creamy chocolate frosting 7this page74 ,,note3 ,for a loaf cake1 use a greased and floured #i- by #ab-;inch cakepan4 ,bake about #dj minutes4 ,creamy white frosting ,for #h-;inch layer cake or #i- by #ab-;inch loaf cake ,about #b cups confectioner's sugar cup softened butter or margarine #c tablespoons milk #a teaspoon vanilla ,beat about #b cups of the sugar with all other ingredients until frosting is creamy and smooth4 ,beat in enough of the remaining sugar for a frosting that will spread evenly4 ,spread on cooled cake4 ,variation ,creamy chocolate frosting4--,mix in #a or #b ounces 7#a or #b squares7 of melted chocolate4 ,or increase milk to cup and use cup cocoa4 ,beat until creamy and smooth4 ,caramel-nut frosting ,for #h-;inch layer cake or #i- by #ab-;inch loaf cake cup butter or margarine #a cup brown sugar1 packed cup milk #b cups confectioner's sugar cup finely chopped pecans or walnuts teaspoon vanilla ,nut halves1 as desired ,combine1 fat1 brown sugar1 and milk4 ,cook over medium heat1 stirring constantly1 only until mixture boils and sugar is dissolved4 ,cool slightly4 ,beat confectioner's sugar into cooked mixture until frosting reaches spreading consistency4 ,add chopped nuts and vanilla2 mix well4 ,spread on cooled cake4 ,garnish with nut halves4 ,orange bavarian cream #f servings #a tablespoon unflavored gelatin cup cold water cup orange juice #b tablespoons lemon juice teaspoon grated orange rind cup sugar teaspoon salt #a cup whipping cream #a cup fresh orange sections1 cut in pieces ,soften gelatin in water4 ,combine fruit juices1 orange rind1 sugar1 and salt2 heat to simmering4 ,dissolve gelatin in hot mixture4 ,chill until mixture begins to thicken4 ,whip cream only until stiff4 ,fold whipped cream and orange sections into gelatin mixture4 ,pour into a #a-quart mold and chill until firm4 ,oatmeal cookies #c to #d dozen cookies #a cup flour #a teaspoons baking powder teaspoon baking soda teaspoon salt cup shortening #a cup brown sugar1 packed #a egg teaspoon vanilla #a cups quick-cooking rolled oats ,mix flour1 baking powder1 soda1 and salt4 ,beat shortening and sugar until creamy4 ,beat in egg and vanilla4 ,blend in flour mixture4 ,stir in rolled oats4 ,chill4 ,shape dough into balls about #a inch in diameter4 ,place about #b inches apart on an ungreased baking sheet4 ,bake at #cej ,f4 7moderate oven7 #aj to #ae minutes4 ,remove from baking sheet while warm4 ,variations ,raisin-oatmeal cookies4--,add cup raisins with the oats4 ,coconut- or nut-oatmeal cookies4--,add cup flaked coconut or cup chopped nuts with the oats4 ,orange-oatmeal cookies4--,add #b tablespoons orange juice and #a teaspoon grated orange rind to shortening and sugar mixture4 ,add cup raisins and cup chopped nuts with the oats4 ,chill dough thoroughly2 drop from teaspoon onto baking sheet4 ,peanut butter cookies #d to #e dozen cookies #a cup shortening #a cup peanut butter #a cup granulated sugar #a cup brown sugar1 packed #b eggs #a teaspoon vanilla #b cups flour teaspoon salt teaspoon baking soda teaspoon baking powder ,beat shortening and peanut butter until creamy4 ,gradually add sugars1 beating thoroughly after each addition4 ,beat in eggs and vanilla4 ,mix remaining ingredients and blend into peanut butter mixture4 ,shape dough into balls about #a inch in diameter4 ,place about #b inches apart on an ungreased baking sheet4 ,flatten each cookie4 ,criss-cross top of each cookie with a fork1 if desired4 ,bake at #cge ,f4 7moderate oven7 #aj to #ae minutes4 ,remove from baking sheet while warm4 ,variation ,top-hat cookies4--,roll balls of dough in granulated sugar before placing on baking sheet4 ,do not flatten4 ,bake #aj minutes2 then remove from oven and press a milk chocolate candy kiss into center of each cookie4 ,return to oven and bake #b to #e minutes longer1 or until cookies are done4 ,molasses snaps #c to #d dozen cookies cup shortening #a cup brown sugar1 packed #b eggs cup molasses #b cups flour #b teaspoons baking soda teaspoon salt teaspoon cloves #a teaspoon cinnamon #a teaspoon ginger cup chopped nuts1 if desired cup raisins1 if desired ,beat shortening and sugar until creamy4 ,beat in eggs and molasses4 ,mix dry ingredients and stir in raisins and nuts1 if used4 ,stir flour mixture into molasses mixture4 ,drop dough from a teaspoon onto a lightly greased baking sheet2 space cookies about #b inches apart4 ,bake at #cge ,f4 7moderate oven7 #aj to #ab minutes1 or until set but not hard4 ,remove from baking sheet while warm4 ,chocolate sparkles #e to #f dozen cookies #a cup softened butter or margarine #a cups sugar #b eggs #b ounces 7#b squares7 unsweetened chocolate1 melted teaspoon vanilla #b cups flour #b teaspoons cream of tartar #a teaspoon baking soda teaspoon salt cup sugar ,beat fat and #a cups sugar until creamy4 ,beat in eggs2 add melted chocolate and vanilla4 ,mix flour1 cream of tartar1 soda1 and salt4 ,stir into chocolate mixture2 blend well4 ,chill dough4 ,shape dough into balls about #a inch in diameter4 ,roll balls in cup sugar and place about #b inches apart on an ungreased baking sheet4 ,bake at #djj ,f4 7hot oven7 #h to #aj minutes4 ,remove from baking sheet while warm4 ,variations ,cinnamon-sugar cookies4--,omit chocolate4 ,roll balls of dough in a mixture of cup sugar and #a tablespoon cinnamon2 bake as directed4 ,chocolate chip cookies4--,in place of #a cups granulated sugar1 use cup granulated sugar and #a cup brown sugar4 ,beat sugars with butter or margarine4 ,omit the chocolate4 ,stir cup chopped nuts and #a package 7#ab ounces7 chocolate chips into the dough4 ,drop dough from a teaspoon onto an ungreased baking sheet and bake as directed4 ,apple crisp #f servings #b tablespoons granulated sugar teaspoon cinnamon #d cups pared1 sliced tart apples cup water cup flour teaspoon salt teaspoon cinnamon teaspoon nutmeg cup brown sugar1 packed #c tablespoons softened butter or margarine ,mix granulated sugar with teaspoon cinnamon2 sprinkle over apples and mix lightly4 ,spread apples in a greased #h- by #h- by #b-;inch baking pan4 ,sprinkle with the water4 ,blend flour1 salt1 cinnamon1 nutmeg1 and brown sugar4 ,mix in fat to make a crumbly mixture4 ,spread over apples4 ,bake uncovered at #cej ,f4 7moderate oven7 #dj minutes or until lightly browned and apples are tender4 ,baked apples #f servings #f large baking apples #f tablespoons sugar #b tablespoons butter or margarine ,cinnamon1 as desired cup water ,wash and core apples4 ,pare apples one-third of the way down or slit the skin around the apple about half-way down4 ,place apples in a baking dish4 ,put sugar and butter or margarine in the center of each apple4 ,sprinkle with cinnamon4 ,pour the water around apples to prevent sticking4 ,bake uncovered at #djj ,f4 7hot oven7 until tender1 #de minutes to #a hour4 ,variation ,cranberry-baked apples4--,omit the sugar1 fat1 and cinnamon4 ,combine cup chopped raw cranberries1 cup sugar1 and #c tablespoons chopped nuts4 ,stuff apples with this mixture before baking4 ,brownies #af brownies #b ounces 7#b squares7 unsweetened chocolate cup shortening or oil #a cup sugar #b eggs1 slightly beaten #a teaspoon vanilla cup flour teaspoon baking powder teaspoon salt cup chopped nuts ,melt chocolate and fat together over low heat4 ,cool slightly4 ,mix sugar with eggs4 ,stir chocolate mixture into eggs gradually4 ,add vanilla4 ,mix dry ingredients1 stir in nuts1 and add to chocolate mixture4 ,spread batter in a greased #h-;inch square baking pan4 ,bake at #cej ,f4 7moderate oven7 #be to #cj minutes or until crust is shiny and brownies begin to shrink from pan4 ,cool in pan4 ,cut into #b-;inch squares4 ,variation ,chewy brownies4--,follow directions above1 but omit baking powder4 ,baked custard #f servings #d eggs1 slightly beaten cup sugar teaspoon salt #c cups hot milk #a teaspoon vanilla ,nutmeg1 as desired ,combine eggs1 sugar1 and salt4 ,stir in the milk gradually4 ,add vanilla4 ,pour into custard cups4 ,sprinkle with nutmeg4 ,set cups in a pan of hot water4 ,bake at #cbe ,f4 7slow oven7 #cj to #dj minutes1 or until the tip of a knife inserted in the center comes out clean4 ,raisin-nut bread pudding #f servings #b cups milk #a tablespoon butter or margarine cup brown sugar1 packed #a teaspoon cinnamon teaspoon nutmeg teaspoon vanilla #b egg yolks1 slightly beaten #d slices bread1 cut in #a-;inch cubes cup raisins cup slivered almonds #b egg whites teaspoon salt ,heat milk4 ,stir in fat1 sugar1 cinnamon1 nutmeg1 and vanilla4 ,stir a little of the milk mixture into egg yolks2 then stir yolks into rest of milk mixture4 ,add bread cubes1 raisins1 and half the nuts4 ,beat egg whites until foamy4 ,add salt and beat until stiff but not dry4 ,fold egg whites into pudding mixture4 ,pour into greased #a-quart casserole4 ,sprinkle top with rest of nuts4 ,place casserole in pan of hot water4 ,bake at #cbe ,f4 7slow oven7 #a to #a hours1 or until the tip of a knife inserted in the center comes out clean4 ,quick ice cream desserts ,pecan balls4--,toast pecans by spreading #a cups in a shallow pan1 and baking at #cjj ,f4 7slow oven7 #ae to #bj minutes1 or until lightly browned4 ,cool and chop4 ,shape #a quart ice cream into #f balls4 ,roll balls in pecans4 ,place on a tray covered with wax paper and return to freezer until firm4 ,just before serving1 top balls with hot fudge sauce4 ,makes #f servings4 ,snowballs4--,shape #a quart ice cream into #f balls4 ,roll balls in cup flaked coconut4 ,return balls to freezer as directed above4 ,makes #f servings4 ,ice cream sandwiches4--,slice #a quart ice cream into #f slices4 ,place each slice between #b graham crackers 7plain1 cinnamon-flavored1 or chocolate-coated74 ,serve immediately or return to freezer until time to serve4 ,makes #f sandwiches4 ,buttered nut sundae4--,add cup chopped pecans or walnuts to #b tablespoons melted butter or margarine in a frypan4 ,toast nuts over low heat for #ae to #bj minutes1 stirring as needed1 until they are lightly browned4 ,stir in cup brown sugar 7packed7 and cup water2 simmer #b minutes4 ,pour warm sauce over ice cream4 ,makes about cup or enough for #f sundaes4 ,ways to ,use ,leftovers ,don't throw good leftover food away4 ,use your cooking skill--and your imagination--to make leftovers tasty4 ,some leftovers make good second meals merely by reheating4 ,others are better prepared in a new way--with seasonings1 sauces1 crisp toppings4 ,try leftover fruit in muffins1 vegetables in omelets4 ,substitute #b leftover egg yolks for #a whole egg in baked custard4 ,and soups often become richer1 more delicious when leftovers are added4 ,listed below are some of the ways in which leftovers may be used4 ,egg yolks1 in-- ,baked custard ,cakes1 cookies ,homemade noodles ,mock hollandaise sauce ,scrambled eggs ,egg whites1 in-- ,cakes ,meringue ,souffles ,hard-cooked egg or yolk1 in-- ,casseroles ,egg sauce ,garnish ,salads ,sandwiches ,thousand island dressing ,buttermilk1 in-- ,cakes1 cookies ,quick breads ,sour cream1 in-- ,beef stroganoff ,cakes1 cookies ,salad dressings ,sauce for vegetables ,cooked meats1 poultry1 fish1 in-- ,casseroles ,creamed foods ,curries ,hash ,patties ,potpies ,salads ,sandwiches ,meat or poultry drippings and broth1 in-- ,gravies ,sauces ,soups ,stews ,cooked potatoes1 in-- ,fried or creamed potatoes ,meat or potato patties ,meat-pie topping ,potatoes in cheese sauce ,salads ,soups1 stews1 or chowders ,cooked snap beans1 lima beans1 corn1 peas1 carrots1 in-- ,casseroles ,creamed dishes ,meat1 poultry1 or fish pies ,salads ,sauces ,scalloped vegetables ,soups ,stews ,vegetables in cheese sauce ,cooked leafy vegetables1 chopped1 in-- ,creamed or scalloped vegetables ,omelets ,souffles ,soups ,vegetable cooking liquids1 in-- ,gravies ,sauces ,soups ,stews ,cooked or canned fruits1 in-- ,fruit cups ,fruit sauces ,gelatin desserts ,prune cake ,quick breads ,salads ,shortcake ,upside-down cake ,yeast breads ,fruit cooking liquids or fruit sirups1 in-- ,fruit cups ,fruit sauces ,fruit drinks ,gelatin mixtures ,tapioca puddings ,cooked wheat1 oat1 or corn cereals1 in-- ,fried cereal ,meat loaf or patties ,souffles ,sweet puddings ,cooked rice1 noodles1 macaroni1 spaghetti1 in-- ,baked macaroni and cheese ,casseroles ,macaroni salad ,meat or cheese loaf ,spanish rice ,bread1 in-- ,bread pudding ,croutons ,dry crumbs for breading meat1 poultry1 or fish ,fondues ,french toast ,meat loaf1 salmon loaf ,sardine puff ,stuffings ,cookies or unfrosted cake1 in-- ,crumb crust for pies ,ice cream sandwiches ,refrigerator cake 7cake strips or cookies layered with pudding or whipped cream and chilled7 ,toasted cake slices1 served with fruit or ice cream ,cooking ,terms ,bake ,to cook in an oven or oven-type appliance in a covered or uncovered container4 ,barbecue ,to roast slowly on a spit or rack1 usually basting with a highly seasoned sauce4 ,also1 foods cooked in or served with barbecue sauce4 ,baste ,to pour melted fat1 drippings1 or other liquid over food to moisten it during cooking4 ,boil ,to cook in water or other liquid at boiling temperature 7#bab ,f4 at sea level74 ,bubbles rise continually and break on the surface4 ,braise ,to cook meat or poultry slowly in steam from meat juices or added liquid trapped and held in a covered pan4 ,meat may be browned in a small amount of fat before braising4 ,broil ,to cook uncovered on a rack placed directly under heat or over an open fire4 ,pan broil4--,to cook in uncovered pan over direct heat1 pouring fat off as it accumulates4 ,caramelize ,to heat sugar or food containing sugar until a brown color and characteristic flavor develop4 ,fold ,to combine two mixtures 7or two ingredients such as beaten egg white and sugar7 by gently cutting down through mixture1 turning over1 and repeating until well mixed4 ,fry ,to cook in fat without water1 uncovered4 ,pan-fry or saute4--,to cook in frypan in a small amount of fat4 ,deep-fry or french-fry4--,to cook in a deep kettle1 in enough fat to cover or float food4 ,grill ,same as broil4 ,knead ,to press1 stretch1 and fold dough or other mixture to make it elastic or smooth4 ,bread dough becomes elastic2 fondant becomes smooth and satiny4 ,marinate ,to let foods stand in a liquid 7usually mixture of oil with vinegar or lemon juice7 to add flavor or to make more tender4 ,parboil ,to boil until partly cooked4 ,poach ,to simmer gently in liquid so food retains its shape4 ,pot-roast ,to cook large cuts of meat by braising4 ,reconstitute ,to restore concentrated food--such as frozen orange juice or dry milk--to its original state1 usually by adding water4 ,rehydrate ,to soak or cook dried foods to restore the water lost in drying4 ,roast ,to cook in heated air--usually in an oven--without water1 uncovered4 ,simmer ,to cook in liquid just below the boiling point1 at temperatures of #ahe to #baj ,f4 ,bubbles form slowly and break below the surface4 ,steam ,to cook food in steam1 with or without pressure4 ,food is steamed in a covered container on a rack or in a perforated pan over boiling water4 ,stew ,to cook in liquid1 just below the boiling point4 ,index to ,recipes ,page ,apple7s73 baked1 #gb crisp1 #gb pie1 #fd ,barbecued beef sandwiches1 #fc ,bean7s73 ,boston baked1 #da green3 creole1 #df ham-seasoned1 #dg mushroom casserole1 #dh lima1 creole1 #df salads1 marinated1 #ej soup1 #ee ,beef3 braised1 #ba broiled1 #ah liver and onions1 braised1 #bd loaf1 #be pan-broiled1 #bj pie1 quick1 #bb pot roast1 #ba roast1 #ah stew1 #bf stroganoff1 #bb 7,see also ,sandwiches47 ,beets1 ,harvard1 #dg ,biscuit7s73 cheese1 #fj plain1 #fj sweet 7shortcake71 #fj ,bread7s73 coffee cake1 quick1 #fb cornbread1 #fj croutons1 #ef french toast1 #cg nut bread1 #fa pancakes1 #fb popovers1 #fj pudding1 raisin-nut1 #gc spoonbread1 #fa waffles1 #fb 7,see also ,biscuits1 ,muffins1 ,rolls1 ,sandwiches47 ,cabbage1 hungarian1 #de ,cake7s73 chocolate1 #fi coffee1 quick1 #fb frosting3 caramel-nut1 #fi chocolate1 creamy1 #fi white1 creamy1 #fi spiced prune1 #fg upside-down1 #fh velvety white1 #fg ,carrots1 glazed1 #dg ,cauliflower au gratin1 quick1 #df ,cheese3 baked fondue1 #dj biscuits1 #fj burgers1 fish1 #fc croutons1 #ef pizza1 #dj salad dressing1 ,roquefort 7blue71 #ec sauce with macaroni1 #dj with spanish rice1 #ci ,cherry3 cobbler1 #fh cobbler1 quick1 #fi pie1 #fe ,chicken3 a la king1 #cj braised1 with vegetables1 #ca broiled1 #bi fried1 #bi noodle bake1 #cj oven-fried1 #bi pie1 #ca roast1 #bg stewed1 #bi vegetable soup1 #ed with homemade noodles1 #cb ,chowder4 7,see ,soup47 ,coleslaw1 #eb ,cookies3 brownies1 chewy1 #gb brownies1 plain1 #gb chocolate chip1 #ga chocolate sparkles1 #ga cinnamon-sugar1 #ga molasses snaps1 #ga oatmeal3 coconut or nut1 #gj orange1 #gj plain1 #gj raisin1 #gj peanut butter1 #gj top hat1 #ga ,corn muffins1 #fa ,cornbread1 #fj ,cranberry-baked apples1 #gb ,croutons1 #ef ,custard1 baked1 #gc ,desserts3 apple crisp1 #gb apples1 baked1 #gb bavarian cream1 orange1 #gj cobbler1 cherry1 #fh raisin-nut bread pudding1 #gc 7,see also ,cakes1 ,cookies1 ,custard1 ,ice ,cream ,desserts1 ,pies47 ,duck1 roast1 #bg ,eggplant3 casserole1 #dg creole1 #df ,egg7s73 baked in hash nests1 #ci deviled3 ham1 #ch plain1 #ch french toast1 #cg fried1 #cg in shell3 hard-cooked1 #cg soft-cooked1 #cg omelet1 plain 7french71 #ch poached1 #ch poached1 supreme1 #ch sauce1 #eg scrambled1 #cf ,fish3 baked1 #cd baked stuff1 #ce broiled1 #cd buying1 #aj cheeseburgers1 #fc chowder3 ,manhattan1 #ee ,new ,england1 #ee deep-fat fried1 #cb oven-fried1 #ce pan-fried1 #cb salad1 souffle1 #ea salmon loaf1 #cd sardine puff1 #cf servings per pound1 #g storing1 #ad topsy turvy tuna pie1 #ce ,frosting4 7,see ,cakes47 ,fruits4 7,see ,desserts1 ,pies47 ,gingerbread1 #fh ,goose1 roast1 #bg ,graham cracker pie crust1 #fe ,gravy1 #eg ,ham3 patties1 #bd roast1 #ah slice1 broiled1 #ah slice1 pan-broiled1 #bj ,ice cream desserts3 buttered nut sundae1 #gc ice cream sandwiches1 #gc pecan balls1 #gc snowballs1 #gc ,lamb3 braised1 #ba chops1 broiled1 #ah chops1 pan-broiled1 #bj curried1 #bc roast1 #ah stew1 irish1 #bf ,liver and onions1 braised1 #bd ,luncheon meat3 saucy1 #be special1 #bc ,macaroni with cheese sauce1 #dj ,meat3 buying1 #h curried1 #bc grades1 #h loaf #be salad sandwiches1 #fc salad1 souffle1 #ea servings per pound1 #g storing1 #ad 7,see also ,beef1 ,lamb1 ,liver1 ,luncheon ,meat1 ,pork1 ,sausage1 ,veal47 ,meringue-topped pie1 quick1 #ff ,muffins3 blueberry1 #fa bran1 #fa corn1 #fa oatmeal-raisin1 #fa plain1 #fa ,noodle7s73 chicken bake1 #cj homemade1 with chicken1 #cb turkey bake1 #cj ,oatmeal3 cookies1 #gj raisin muffins1 #fa ,okra and tomatoes1 stewed1 #de ,omelet1 plain 7french71 #ch ,onion7s73 and liver1 braised1 #bd in mushroom sauce1 #dh sauce1 #eg ,pancakes1 #fb ,pastry1 for pies1 #fd ,pea salad1 #ec ,peanut butter cookies1 #gj ,peppers1 green1 stuffed1 #be ,pie7s73 apple1 #fd blueberry1 #fe cherry1 #fe chicken1 #ca cream3 banana1 #fe chocolate1 #fe coconut1 #fe vanilla1 #fe fruit delight1 #fg graham cracker crust1 #fe lemon chiffon1 #ff lime chiffon1 #fg pastry1 #fd peach1 #fe pecan1 #ff pumpkin1 #ff quick meringue-topped1 #ff turkey1 #ca ,pizza1 #dj ,popovers1 #fj ,pork3 braised1 #ba chops1 broiled1 #bj curried1 #bc roast1 #ah 7,see also ,ham47 ,potato7es73 and sausage1 au gratin1 #bc baked stuffed1 #dh patties1 #dh salad1 #eb soup1 creamy1 #ef ,poultry3 salad1 sandwiches1 #fc salad1 souffle1 #ea 7,see also ,chicken1 ,duck1 ,goose1 ,turkey47 ,prune3 cake1 spiced1 #fg salad1 stuffed1 #eb ,pudding1 raisin-nut bread1 #gc ,rice1 spanish with cheese1 #ci ,rolls1 yeast3 cinnamon-nut1 #ei cloverleaf1 #fj crescent1 #ei plain1 #ei ,salad7s73 chef salad bowl1 luncheon1 #eb coleslaw1 #eb creamy fruit1 #ea fish1 souffle1 #ea frozen fruit1 #ea marinated vegetable1 #ej asparagus spear1 #ej cucumber and onion1 #ej green bean1 #ej three-bean1 #ej meat1 souffle1 #ea pea1 #ec pineapple-carrot1 molded1 #ea potato1 #eb poultry1 souffle1 #ea prune1 stuffed1 #eb suggested combinations3 fruit1 #ej vegetable1 #ej ,salad dressing7s73 blue cheese1 #ec celery seed1 #ec french3 basic1 #ec sweet1 #ec orange-honey1 #ec italian1 #ec ,roquefort cheese1 #ec thousand island1 #ec ,sandwich7es73 bacon-cheese1 #fb barbecued beef1 #fc fish-cheeseburgers1 #fc grilled open-face1 #fc meat salad1 #fc poultry salad1 #fc ,sauces3 cheese1 #eg egg1 #eg honey-orange1 #eh lemon-butter1 #eh mock hollandaise1 #eh onion1 #eg quick vegetable1 #eh sour cream1 #eh tartar1 #eh white1 #eg ,sausage and potatoes au gratin1 #bc ,soup7s73 bean1 #ee broccoli1 cream of1 #ef chicken-vegetable1 #ed fish chowder3 ,manhattan1 #ee ,new ,england1 #ee potato1 creamy1 #ef turkey-vegetable1 #ed vegetable1 hearty1 #ed ,spaghetti with meat sauce1 #bd ,spinach3 au gratin1 quick1 #df souffle1 #dd ,spoonbread1 #fa ,squash1 zucchini1 scalloped1 #df ,steak7s73 braised1 #ba broiled1 #ah pan-broiled1 #bj ,stew3 beef1 #bf irish1 #bf ,stuffing3 nut1 #bh plain1 #bh ,sweetpotatoes in orange shells1 #de ,tomato7es73 and okra1 stewed1 #de broiled1 #de ,turkey3 boneless roast1 #bh noodle bake1 #cj pie1 #ca roast1 stuffed1 #bg vegetable soup1 #ed ,veal3 braised1 #ba curried1 #bc roast1 #ah ,vegetable7s73 boiled1 #db chicken soup1 #ed creamed1 #dc mashed1 #dc panned1 #dd salad combinations1 #ej salads1 marinated1 #ej sauce1 quick1 #eh soup1 hearty1 #ed turkey soup1 #ed with a sauce1 #dd with braised chicken1 #ca 7,see also other ,vegetables1 ,salads1 ,sauces1 ,soups47 ,waffles1 #fb ,u4,s4 ,,government ,,printing ,,office3 #aifh--,o-#bfh-ebj ,,other ,,publications ,additional information helpful in preparing meals for your family is given in these publications1 available from the ,u4,s4 ,department of ,agriculture1 ,washington1 ,d4,c4 #bjbej4 ,send your request on a post card and include your ,,zip code4 ,beef and ,veal in ,family ,meals3 ,a ,guide for ,consumers ,g #aah ,cheese in ,family ,meals3 ,a ,guide for ,consumers ,g #aab ,eggs in ,family ,meals3 ,a ,guide for ,consumers ,g #ajc ,family ,food ,budgeting 444 for ,good ,meals and ,good ,nutrition ,g #id ,food and ,your ,weight ,g #gd ,fruits in ,family ,meals3 ,a ,guide for ,consumers ,g #abe ,how ,to ,buy ,fresh ,fruits ,g #ada ,how ,to ,buy ,fresh ,vegetables ,g #adc ,lamb in ,family ,meals3 ,a ,guide for ,consumers ,g #abd ,milk in ,family ,meals3 ,a ,guide for ,consumers ,g #abg ,money-,saving ,main ,dishes ,g #dc ,nutritive ,value of ,foods ,g #gb ,poultry in ,family ,meals3 ,a ,guide for ,consumers ,g #aaj ,storing ,perishable ,foods in the ,home ,g #gh ,vegetables in ,family ,meals3 ,a ,guide for ,consumers ,g #aje ,,family ,,fare is a result of ,,usda research4 ,here1 the ,agricultural ,research ,service brings together information on nutrition1 food management1 and food preparation4 ,guidelines for nutritious meal planning and for food management came from the ,consumer and ,food ,economics ,research ,division of ,,ars4 ,basic cooking methods and recipes were developed and taste-tested in the ,,ars ,food ,quality and ,use ,laboratory of the ,human ,nutrition ,research ,division4 ,fish recipes and information on buying fish were contributed by home economists in the ,bureau of ,commercial ,fisheries1 ,department of the ,interior4 ,this is a ,consumer ,service of ,,usda